Homemade Kale Chips

Once upon a time the thought of Kale Chips would have sent me running.
Since becoming interested in healthy living, I have been obsessed with changing my life for the better and trying new foods. After I saw Kale in my local health food shop I have to admit I was intrigued. As you can probably guess, the minute I walked in the door I jumped on my iPad and spent the next 30 mins learning all about Kale and how I could use it.

Some time later, armed with knowledge, I found myself at my local Harris Farm staring at a bunch of organic Kale.

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I couldn’t possible leave without buying it. When I got home I asked Marty whether he would prefer to drink or eat his Kale, he suggested making Kale chips. After a little more research, washing, drying, chopping, lightly coating it in olive oil and seasoning, I popped my first batch in the oven. Like with most batch baking, I burnt the first batch.

Then every batch after that turned out perfect and surprisingly super delicious.
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Definitely worth trying ūüėČ

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Crunchy Garlic Chicken Strips

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We really enjoyed Jamie Oliver’s crunchy garlic chicken strips. They were so fresh and yummy but I did find the coating was quick to burn so I will fry them up a little more gently next time. I served them up with a super quick green salad which I made in my food processor, it was seriously the quickest salad I have ever made.¬†

Breakfast Bread

My gorgeous friend Kate recommended¬†this yummy breakfast bread¬†to me after she made it for her husband on Father’s Day. So on Sunday I decided to make it for my family. Once again I didn’t have all the ingredients the recipe called for. I did have the ingredients needed to make the base and some leftover bacon, tomato, fresh basil, mushrooms and cheddar cheese.¬†

Ingredients needed for the base (You can find the full recipe by Donna Hay here)

  • 1¬ľ teaspoons dry yeast
  • 1 teaspoon caster (superfine) sugar
  • ‚ÖĒ cup (160ml) warm water
  • 1¬Ĺ cups (225g) 00 flour+, plus extra, for dusting (I used 1/2 cup wholemeal flour & a cup of plain flour)
  • 1 teaspoon table salt
  • ¬Ĺ tablespoon olive oil, plus extra, for drizzling

I turned my oven to 220 deg C. Then following the directions I mixed the yeast, caster sugar and warm water in a bowl and placed them on our coffee machines the mug warmer for 5 mins.
Using my new food processor and the dough blade I mixed the flour, salt, olive oil and yeast mix together to make the bread base. Once it was combined I turned it out onto a lightly floured chopping board and kneaded it for 5 mins until it was smooth and elastic. Put it in a glass mixing bowl, covered it with a clean tea towel and placed it on the coffee machine mug warmer (my warm place) for 20 minutes.

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While it was doing its thing I washed and dried the food processor bowl and lined a pizza tray with baking paper. Chopped up leftover bacon, tomato, fresh basil and mushrooms. I also used this time and my food processor to quickly shred the cheddar cheese. 

Once the dough was ready I flattened it to size and rolled up the edges. If you don’t have a baking dish like Donna Hay recommends you will have to roll the edges so the egg doesn’t spill off the bread.¬†

Then I cracked 2 eggs onto the base, carefully spread the toppings evenly over it and then placed it in the oven for 16 minutes (Donna Hay recommended 12-14 but it took 16 for ours to golden up.

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Please excuse the phone photos.

Everyone loved this breakfast treat. Next time I think I might add some herbs to the bread base.