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New Year, New Recipes – Part Three

New Year, New Recipes – Part Three

The expectation of very snowy conditions are hovering over Hornsea this morning, as I sit in my dressing gown in my chilly office (whoops – typed ‘chilli’ thinking about food again) at 6.50am, but just looking at these fun, gently spicy recipes for the New Year, New Recipes post is warming me up. One of my all-time favourite vegetables to grow is Cavolo Nero, a strong, very dark green kale plant, which will withstand snow and ice in East Yorkshire. A very handsome plant.

Cavalo Nero, our very handsome plant.

sharingourfoodadventures.com – New Year, New Recipes – Part Three
Cavalo Nero, our very handsome plant.

We grow this every year, along with the Pink version, Redbor. In this first recipe, I am using it as a light, fun and very easy to prepare that is also, dare I say it, healthy. Makes a change from the naughty Kettle Crisps that I love.  I’m looking forward to experimenting with herbs, spices and such as sour cream, greek yoghurt or low-fat creme fraiche to see what sort of dip would go well with these Spiced Kale Crisps. Updates will follow at a later date.

Spiced Kale Crisps Recipe

Spiced Kale Crisps Recipe - courtesy Emily Kidd for Good Food

sharingourfoodadventures.com – New Year, New Recipes – Part Three
Spiced Kale Crisps Recipe – courtesy Emily Kidd for Good Food

Spiced Kale Crisps
Author: 
Recipe type: Vegetable Snack
Cuisine: European
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4-6
 
This recipe for Spiced Kale Crisps is a much more healthy version than the usual potato crisps, and with a sprinkling of one of my favourite spices, it is becoming a firm favourite in our household. You could use 'low salt' if you wish, and play about with your favourite spices. Just hope the grandchildren will love them as well.
Ingredients
  • 100 g chunky kale, or kale leaves with the tough stalks removed (weight without stalks)
  • Half a tablespoon olive oil
  • 1 heaped tsp of ras al hanout spice
Method
  1. Heat the oven to 150C/130 fan/gas2 and line 2 baking trays with baking parchment.
  2. Wash the kale (making sure you check nothing is lurking in the curled leaf edges) and dry thoroughly.
  3. Place in a large bowl, tearing any large leaves into smaller bite-sized pieces. Drizzle over the oil, shaking the kale well to cover every piece.
  4. Sprinkle over the ras al hanout and some sea salt, mix well then tip onto the trays and spread out in a single layer.
  5. Bake for 18-22 mins or until crisp (check often) but still green, then leave to cool for a few mins.
  6. This Kale Crisps need to be eaten within a few hours, but if they go soft, pop them back into the oven for 3 -4 minutes to crisp up. Enjoy.
Nutrition Information
Per serving Calories: 22 Fat: 1g Saturated fat: 0g Carbohydrates: 2g Sugar: 0g Sodium: 0.1g Protein: 0.1g

The next recipe in my New Year, New Recipes is another fun one, Dukkah-crusted Squash Wedges. Brilliant with a dip, or part of a main course.  See what you think.

Dukkah-crusted Squash Wedges Recipe

Dukkah-crusted Squash Wedges recipe - courtesy of Katy Gilhooly for Good Food

sharingourfoodadventures.com – New Year, New Recipes – Part Three
Dukkah-crusted Squash Wedges recipe – courtesy of Katy Gilhooly for Good Food

Don’t they just look so delicious.  Just happened to visit my favourite supermarket yesterday, Waitress, my monthly treat, and bought a squash, so guess what Erik and I will be enjoying this weekend?

Dukkah-crusted Squash Wedges
Author: 
Recipe type: Vegetable Snack
Cuisine: European/Moroccan
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
This Dukkah-crusted Squash Wedges recipe is a fun snack when mixed with a dip, or can be a vegetable side dish with such as burgers, fried chicken or sausages.
Ingredients
  • 50g blanched hazelnuts
  • 1tbsp coriander seeds
  • 2 tbsp sesame seeds
  • 1 tbsp around cumin
  • 1 large butternut squash
  • 1 tbsp olive oil
Method
  1. Heat the oven to 200C/180 fan/gas 6.
  2. Toast the hazelnuts in a frying pan over a medium heat until golden.
  3. Add the coriander and sesame seeds, and toast for 1 minute more. Set aside and leave to cool, then add the ground cumin and bash together using a pestle and mortar.
  4. Peel the butternut squash, remove the seeds and slice into thinnish wedges.
  5. Toss the wedges well with the oil, then mix in the dukkah coating.
  6. Spread in a single layer on a baking tray and cook for 30-40 minutes, turning halfway through and checking often they don't burn, until tender.
Nutrition Information
per serving Calories: 282 Fat: 14g Saturated fat: 1g Carbohydrates: 28g Sugar: 15g Sodium: 0.1g Protein: 7g

Doom and gloom is forecast in England this weekend (no, not the imminent arrival of Donald Trump overseeing the USA or anything to do with Brexit), but snow, ice, high winds and fog are descending on us for the first time this year – not bad going really. In our little house by the sea, we are toasty warm in our so-well insulated new kitchen that doing a bit of fun cooking will keep both Erik and myself out of mischief. Hope you enjoy these recipes, and have a go yourselves.

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