Tag Archives: kale

Sausage Rolls (hipster certified)

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kale sausage rolls || cityhippyfarmgirl

Beards, hats, cold brew coffee, braces, man buns, green smoothies and scarves. If you’ve begun to conjure up images of well-groomed hipster types with intriguing arm tatts, waxed to a curl moustaches and retro print head scarves well I’ve done my job, because I’m talking about hipsters and sausage rolls today.

So would a hipster approve of these particular sausage rolls?

Well they have a secret ingredient within them, and that secret ingredient is hipster certified….it’s kale. And as we all know hipsters eat kale for breakfast, lunch and dinner right? (As luck would have it these sausage rolls can be eaten at any meal time.)

kale sausage rolls || cityhippyfarmgirl

Hipster Certified Sausage Rolls

one bunch of curly kale (stripped from the stalk and roughly chopped)

2 small eggplants, diced

500g of organic beef mince

1 cup of sourdough bread crumbs

1 free range egg

1 knob of butter

a good slurp of olive oil

1 TSP cumin

salt and pepper to taste

puff pastry

In a pot add curly kale and diced eggplant. Add a good slurp of olive oil, cumin and butter, wilting the vegetables down. Once this is done, take them off the heat and with a hand held mixer, blitz them (or blender.) In a bowl add remaining ingredients and add cooled kale and eggplant.

If you are making your own puff pastry, line that goodness down and add your mixture in rows. If you are using the frozen stuff (because life is full and doesn’t involve making puff pastry, then thaw it out and have an extra cup of coffee in the time you’ve just saved -single origin fair trade cold brew coffee of course.

Spoon the mixture on, fold ’em up, cut them and bake on a tray at 200C for approximately 25 minutes. They should look golden, and be tantalising the taste buds.

Eat with enthusiasm, and some delicious farmers market bought chutney.

summer salad- Frugal Friday

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This is my standby summer salad at the moment. It’s finding itself teamed up with a whole heap of dishes, as you can make a big batch of it and it’s not going to go soggy when left in the fridge for a few days.

Summer salad

Chopped up raw kale leaves, (don’t worry about the stalks, too chewy)

Steamed and diced carrots

Steamed corn cut off the cob

Sliced capsicum (peppers)

Pecans

If you have any other seasonal goodies hanging around, pop them in too.

Dress with your favourite dressing.

kale rice salad- Frugal Friday

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Funny how an- uh oh what am I’m going to make for dinner moment (the fridge was looking particularly slim pickings) turns into a wow, I think I’ll make that again moment.

Yep, it was one of those times.

Kale Rice Salad

some cooked brown rice

a couple of good slurps of olive oil

2 chopped shallots

bunch of finely chopped new kale leaves (older stems will be too chewy raw)

1/2 can of corn

a good squeeze of lime juice

salt and pepper to taste

mix it all together and serve at room temperature… or hot… or cold.

Basmati Kale- Frugal Friday

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Kale is something that has been sneaking into more and more of my cooking lately. It’s an easy one to chop up and quickly cook, provided you are not using the stalks which can take a little longer. (It’s also known as tuscan kale or cavolo nero.)

I find it a subtle taste, which somehow quite often gets by The Monkeys.  They seem to ignore the obvious green foliage in their dinner and any time that happens I’m certainly up for making the dish again. Being a dark leafy green it’s also loaded with all things exceptionally good for you.

The leaves cook up quickly like spinach or silverbeet, in a wilty kind of fashion that doesn’t require a whole lot of stove time. Perfect for a Frugal Friday dinner.

I used my flat bottomed wok with this little number because, 1/ I’m addicted to using the thing and 2/….actually there is no two. I just really like using the flat bottomed wok. Easily done in a regular pot though.

Basmati Kale

A couple of slurps of olive oil in the pan

add some diced garlic

the chopped kale leaves

and some basmati rice

cover the rice and kale mixture with water until it’s just over the top

add a good couple of shakes of dried cumin, coriander, (don’t be shy) and salt to taste

pop the lid on

keep a beady eye on the pot, add some more water to the top of the rice mixture when it’s all absorbed

give it a stir around and pop that lid on again

when the water has disappeared again, check to see rice is juuussst about cooked

turn hot plate off and leave the lid on for 5-ish minutes (it’s still doing it’s thing)

serve with natural yogurt or fetta and some local nuts*

for a vegan option just drizzle with extra olive oil and local nuts

and a dusting of dried chilli if you like a kick in the pants.

* I used pecan halves here. Pine nuts, walnuts, cashews etc. would all taste great though. Use what ever you can get that is grown locally. Alternatively try your local bar at closing time on a Saturday night… local nuts a plenty, (although not so great on top of your kale.)