Cobbled together supper at Em’s house

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“If someone had told us a few years ago that we’d be eating kale crisps – and actually thinking they were yummy – would you have believed them?” That is the question I asked my sister last night when I went to hers for supper.

The answer is, no, I would not have believed them – even a few weeks ago now I come to think about it. But if you think the same thing, I am here to tell you that it’s time to open your mind! They are the best way to eat kale that I have come across (other than juicing).

There seems to be an unwritten rule that any supper with just the two of us needs to involve halloumi – so easy to buy in any corner shop in east London but also, it cooks in minutes and is utterly delicious.

Then you can make whatever else you’ve got kicking around in the fridge to go with it. Usually, it’s all about what’s easy and quick. Last night we had this:

Salty kale crisps

Ingredients

Kale

Salt, pepper, oil

I hate to say this, but Tesco kale is better suited to this than the Able & Cole kale I tried the other day. This is because the leaves are finer, cut smaller, and less tough. Plus it’s ready washed. So just de-cant the bag into a bowl and splash in some olive oil – make sure every leaf is coated; the easiest way to do that is with your hands. Salt and pepper then arrange on a baking tray and cook at 180 degrees for about 20 minutes but be warned: they burn very easily at which point they are not nice. You may be thinking that they don’t sound very nice anyway but – I promise you – the are! Try it.

Stove top red peppers

 Ingredients

 Red peppers

Garlic

Oil

Pointy peppers are best for this. Cut into thin, short strips and cook on your stove top along with olive oil, sliced garlic, salt, pepper and chilli flakes if you like them. Cook slowly for about half an hour. Bob’s your uncle. 

Roasted cherry tomatoes

Ingredients

Cherry tomatoes

Garlic

Oil

This could hardly be easier if it tried. Get some cherry tomatoes. Shove in oven proof dish with oil and garlic. Salt and pepper then cook at about 160 degrees for half an hour or so or until they look done (depends on size a bit).

Green salad with mustardy vinaigrette

It’s so easy not to be arsed, on the salad front, and to just use oil and vinegar as a dressing. But here are some things that I think are really worth doing in the name of a noteworthy salad:

  • Use a round lettuce, which requires washing but I think it’s the nicest option (soft, not spiky, crispy inside and – crucially – not washed in formaldehyde).
  • Do be bothered to make a dressing and do use LOTS of Dijon mustard – maybe double what you normally might. Also, half-squash a garlic clove and put it in to flavour the oil (but don’t eat it by mistake).
  • Keep it green ie cucumber and avocado; tomatoes can water things down and be confusing somehow. I also think a good green salad benefits from a spring onion or even some VERY finely chopped red onion. But only if you can live with the aftertaste (although…if you marinade a chopped onion in equal parts red wine vinegar and water for an hour or two before using them – it takes the sting right out, according to my friend’s Spanish mother-in-law).

 

 

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