Sushi rice salad

Usually this looks a hundred times better when its in a serving bowl.

Hungry tums had served up before I took a photo! Sushi rice salad. Nom non non.

Yes lots of rice this week!

Klever Kale

Every week we have delivered a lovely vege box from The Organic Connection and there are always exciting and new veges for me to read up on and experiment with.

Recently we've been getting a lot of Kale, which I generally treat like silver beet or spinach and toss into soups, stir fries etc. But, I've discovered they have a really unique taste of their own that can be enhanced in some fab dishes.

Yesterday I discovered a Kale Chips recipe on fellow blogger Sweet Georgia and the Crafty Squirrel, she's a clever lady. See the picture  this is only half that came out of the oven - Miss K (5 in about 2 weeks) and Mr T loved them. Master A (2) was not so keen, but these did not last at all!

I recently made an Apple and Kale Salad - Miss K not so keen on kale this way, so not strictly dairy free

You will need:

Bunch of Kale

2 T of olivani (or butter if your not dairy free)

one apple diced (skin on is fine)

goats feta (optional depending if lactose intolerant of fully dairy free

pine nuts

olive oil

lemon juice (half a lemon)

1.Chop Kale into slices about 5cm in width, then heat the olivani in a large saucepan.

2. When just melted, add kale cook for about 2 mins. I added the lemon juice at this point, but it can brown the leaves. You can add it at the end.

3. Add the apple and continue to cook on medium heat for about 6 - 8 minutes, stirring often

4. When kale is just wilting, take off the heat and cool slightly. Apple should be just firm

5. Pop into a salad bowl. Crumble feta and add pine nuts.

6. Drizzle with olive oil, then a squeeze of lemon and it's ready to serve.