Butter Bean, Kale & Tagliatelle Soup

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A wholesome soup. Filled with some much goodness and the Kale just takes it to that super soup level!

INGREDIENTS

1 tin 400g butter beans drained
100g kale
100g tagliatelle
50g crushed tomato
800ml water
1 garlic clove crushed
1 tsp cumin powder
Salt to taste

METHOD

Place all the ingredients into a soup maker or in a saucepan on a medium heat to simmer.  Cook through until soft. 

Kale~Alternative To Crisps?…Really??

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So I was a bit sceptical about kale crisps! But it had to be done.  I love cooking as you know but I don’t like the prep! That’s why I love my food processor so much!

These days we are so very lucky to get prepped fruit and veg ready in bags and washed too…Okay..I’m not that lazy but was tempted to buy a fresh bag of vibrant curly green kale!

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What happens next is so so easy…you’ll kick yourself for not trying it earlier!

If you like crispy seaweed..You will enjoy this.  Let me know how you like them..Have a wonderful day, much love, D x

INGREDIENTS

100g curly kale stemmed, trimmed & washed
1/2 tbsp olive oil
1 tbsp taco/spicy chilli powder mix
Salt to taste

METHOD

Preheat oven to 130c. 

Drizzle the olive oil onto the kale

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Massage the salt and spicy mix well into the leaves

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Lay out on a large oven tray lined with foil and bake for 12 to 15 minutes or until crispy but not burnt

The kale will shrivel so if you want more, repeat the above prices again

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Cavolo Nero Cheese Muffins

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Iron, Iron, Iron! My Mum seeked out some Cavolo Nero Cabbage for me and I was and am extremely grateful and pleased! Having never tried this type of black leaf Kale which is found in Tuscany, Italy, I really couldn’t wait to cook with it. Especially as Tuscany is one place that I want to travel to and see!

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I tried it raw and it didn’t have an overwheming strong taste, so I took a chance and wrote up a savoury muffin recipe alongside some sweet cherry tomatoes and strong mature cheddar cheese. Both my husband and I were taken a back! All these ingredients especially the cavolo nero gave us a completely new tasting muffin sensation. I know this particular bake will become very much a regular in our household, especially as our home was filled by such a scrumptious aroma whilst they were being baked. Enjoy! Much love D x

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INGREDIENTS

225g self raising flour
6 cavolo single leaves, remove stem and chop into strips
14 cherry tomatoes quartered
100g mature cheddar cheese
180ml milk
1 free range egg
50ml olive oil
1 tsp salt
½ tsp dried oregano
½ tsp smoked paprika

METHOD

• Preheat oven to 200°c/400°f. Grease a 12 hole muffin pan with some olive oil

• In a large mixing bowl, combine all the dry ingredients apart from the cheese

• Whisk the egg into the milk and pour into the dry ingredients along with the oil. Stir well to bring together

• Fold in the cavolo nero, cherry tomatoes and cheese

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• Spoon up to half of the mixture in each muffin hole

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• Bake for 20-25 minutes until golden brown

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