As delicious as they are trendy, kale crisps are surprisingly easy to make. Try our take on the light snack with an East Asian twist.
1 bag Essential Waitrose Curly Kale (200g) , washed and shaken dry
1–2 tsps Saitaku Mirin Seasoning
3–4 sprays Filippo Berio Mild & Light Olive Oil Spray
¼ tsp Bart Chinese Five Spice Powder
Salt and pepper, to taste
Preheat the oven to 150°C , and line a large baking tray with baking parchment.
Place the kale on the tray in a single layer. Spritz with 3–4 sprays of olive oil, and sprinkle over the mirin, salt and pepper.
Bake for 15 minutes, or until dry and crispy.
Place the kale crisps in a bowl and sprinkle over the five spice powder, adding a little more salt to taste if necessary.
Since it’s in season, make the most of fresh, peppery rocket leaves with Natoora’s Spaghetti with Rocket and Lemon recipe. Only taking 15 minutes from start to finish, it’s perfect for a midweek meal.
For a long time we have been arguing that some of the best tomatoes are grown in the cooler months. Every year, this conviction is reaffirmed as soon as we taste the first ones coming into season in late January. The small, ribbed
Marinda tomatoes grown in Sicily are one of these winter and spring varieties, and arguably one of the most interesting tomato varieties currently grown in the world.
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Tagged cooking from scratch, extra virgin olive oil, foodie, good food, green tomatoes, Italian food, Marinda tomatoes, Natoora, Ocado deliveries, sea salt, seasonal produce, Sicilian, simple food, spring tomatoes |