Savoy Cabbage?!

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Recently I’m in the habit of going to the farmers’ market every Saturday and buying lots of random veg to cook. On top of this, my flatmates have a “lucky dip” box of veg delivered every Tuesday so I’m often faced with new veg to learn about. With kale being on the way out now, I’m sad I can’t make my kale chips anymore and need a new thing to obsess over.

Enter the savoy cabbage.

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Savoy cabbage can be a little daunting and, well, no one really¬†likes cabbage, right? But this is a thing of beauty! This is a recipe my mum often uses and it’s one of my favourite things.

1. Take some bacon and chop it up into little bits.

2. Fry the bacon in a little oil.

3. Rip the cabbage leaves until they are in small-ish strips.

4. Once the bacon is cooked well, add the cabbage and drizzle a little more oil in the pan.

5. Fry it all, turning it over often, until the cabbage has reduced right down and it cooked through.

ENJOY!

Yummy Things

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I try really hard to lead a fit and healthy life. After spending my teens eating any and every food put in front of me, I am now trying hard to make it up to myself by going to the gym and exercising as much as I can, and making sure I fill up on fruit and veg. As you can see from my blog, I do still eat a lot – what can I say? I love food! But every little helps.

I found a few recipes for curly kale chips on the health blogs I follow, but it took me a while to get round to trying it out since Germany is (quite rightly) a country which supplies mainly things that are in season and nothing else. I think this can be hard for Brits like myself who are used to Tescos selling every kind of fruit and veg regardless of the season. Kale is still rare in supermarkets so I usually get mine on a Saturday when I go to the farmers’ market at Konstablewache.

I feel I should issue a warning with these, since they are highly addictive! I was over my friends’ house the other day and I even got them addicted to them!

How to make kale chips

Rip the washed kale into small pieces – you want to keep them small because when they are crispy the crispy bits go everywhere so it’s best if they are bite sized.

Rub them with a tiiiiiny bit of olive oil (I use this “healthy” oil and it still works great).

Put them in a really hot oven for about 5 minutes or so, then flip them over and keep them in for another few minutes. Depending on your cooker, the times will vary. The chips will need flipping when they get pretty scent-ful and you know they’re done when they are a nice dark brown colour.

Once cooled, pop them in tupperware and they keep for about 2 days – though you’ll be reaching for them so often they probably won’t make it that long!!

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On a separate note, a colleague of mine let me try this lime and chilli hot chocolate! It’s from the British company Whittard, who make amazing drinks. Tubs of hot chocolate powder like this are pretty pricey and I remember as a student I would save up and treat myself to some every once in a while.

The lime and chilli version was… interesting. The lime hits you as an aftertaste and then towards the end of the drink the chilli kicked in. It certainly made a change from regular hot chocolate!

If you get round to making the kale chips, do let me know!

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