Kale Crisps

I like Kale, but sometimes a big bag doesn’t quite get consumed before what’s left turns a bit manky. One way to make use of a whole bag, or some leftovers, is to make some Kale Crisps, our kids love them, even though they’ll hardly touch it when it’s on their dinner plate. They’re very easy to make, if you have a dehydrator. If you don’t then, shove them in your oven on the lowest setting* it’ll go and keep your eye on them, as they’ll probably dry out a bit quicker.

All you need to do is separate the thick stems from the leaves and discard. Either rip, or chop the leaves into large (ish) chunks and just coat in some olive oil. You can sprinkle a tiny bit of really fine salt on them if you wish, but they turn out quite salty anyway, so it’s up to you. Shove them into the dehydrator and set it to a temperature somewhere in the forties (it depends if you want them to be raw or not) and leave overnight. In the morning give them a onceover, they may need longer, they may be ready, just leave them in until they’re crisp.

They’re quite powerful, so while a small amount goes a long way, they’re rather moreish and won’t last long!

* Yes, I’m aware that you can cook them in the oven at 180°C, or even deep fry them, so it’s up to you, do whatever is easiest…

Cheese on Toast

I was on my feet most of yesterday. Sorting out some of the kids Lego, two batches of Nigel Slater’s Beetroot and Chocolate cake, meat and meat-less versions of spaghetti and meatballs, dishes, coffee, more dishes, you get the idea. Come dinnertime I wasn’t really hungry, I’d made everyone else either scrambled eggs, or baked beans on toast and was thinking of having similar. Then I thought about cheese on toast and that was that, nothing else would suffice. Cue two bits of bread, slatherings of home made chili pepper jelly, loads of cheddar and a big fat smile. Simple pleasures…