(Note: this has been re-posted – it got lost in transit between the old website to this bright shiny new one!)
Well shiver me timbers – it’s the last day of June! This is good news in a sense – it means that one month of winter in Dunedin is done and dusted (and what a month it was!). I’m not a big fan of winter so I pretty much count the days until it’s over, and at the first sign of longer evenings and spring blossom, I’m a happy camper again.
The first winter recipe in the Seasons’ Eatings calendar/recipe book is Cheesy Kale Chips. “Cheesy” because these are not your bog-standard spray-with-oil-and-bake kale chips – they have THE most delicious spicy cheesy dressing in the world (and they’re actually dairy-free). I have been know to exaggerate once or a million times in the past, but this time I’m telling the truth. If you haven’t tried making them already, you absolutely must (and if you missed out on the calendar, you can still buy the recipe book here).
The one thing I’ll add about this recipe is that you may need to adjust the temperature according to your oven’s eccentricities – I cook my kale chips at 180 degrees Celsius (anything lower and they still end up a bit chewy, which we don’t like). But if your oven has a better work ethic than mine, this may be a little too hot. And we don’t want you burning your beautiful kale chips now, do we?
Whatever you do, don’t stray too far from the kitchen while you make them. This recipe screams out for attention. Notice us! Flip us over! Take us out now – RIGHT now! (The curlier the leaf, the more demanding it is. It’s scientifically proven.)
Here’s what Sara had to say about this recipe in a gorgeous email that she sent me. She was writing to say how much she loved the free recipe ebook which I sent out a week or so ago to everyone on the Nibl mailing list, and then she added:
“By the way, the baked kale chips recipe in your last book is just wonderful. It is one veggie that grows like the clappers in my garden. I made up a huge jar and it is brilliant for a pre-tea (avoid all the sweet rubbish) snack!”
Thanks so much Sara – and to everyone else who has recently sent messages about recipes that they particularly love or Nibl workshops they’ve had a ball at. I really really love hearing from you. It absolutely, completely, 100% (no exaggeration) makes my day!
You too can grab yourself a copy of the ebook – I’ll be sending out another email soon with the new link to download it, for those already on the Nibl mailing list (and if you’re with gmail, remember to add nicola@nibl.co.nz to your address book, so your newsletters don’t have to play hide-and-seek in the promotions folder).
And if you’re not already on the mailing list, sign up here and you’ll receive the book too!
