Sunday, February 26, 2017

Wilted baby kale on sourdough with goat's cheese, garlic infused olive oil and chili flakes

Crusty sourdough bread
Dream Greens baby kale (about 100g)
Joan of Arc goat's cheese
Cobram Estate garlic infused olive oil
Chili flakes

Heat 2 teaspoons of garlic infused olive oil in a pan. Add 100g of baby kale and cook on a medium heat until the kale has wilted.

Place the kale on toast, add the goat’s cheese and complete with chili flakes


Thursday, February 2, 2017

Roast Potato Salad with Paprika Eggs, Caramelised Onions and AeroFarms Watercress + Peri-Peri dressing

- Boil Desiree potatoes in salted water until soft
- Place potatoes on a tray. Drizzle generously with olive oil and bake at 220 degrees until the skins are crisp (approx 30mins). Remove from oven and halve potatoes
- Boil eggs in water for 10mins. Remove and shell. Quarter eggs and sprinkle lightly with paprika
- Take a small onion and slice thinly. Add sliced onion to a frying pan on a low-medium heat with a little olive oil. Saute until onions are caramelised.
- For the dressing, mix 1/4 cup of Nando's Peri-Peri dressing with 2 tablespoons of olive oil. Mix well
-  Add potatoes and egg to watercress. Top with the onion and dressing.