by Lea Hogg
Kale has taken over the use of spinach and seems universally popular. All types of kale are available locally with some varieties now being cultivated in Malta. My favourite kale remains the Cavolo Nero or Tuscan kale. It has dark green, textured, flat leaves and a sweeter and milder taste. Flat-leaf kale cooks very quickly and has a more tender consistency than curly kale. … Read More Cooking with Kale
by Lea Hogg
The whole house fills with the aroma of good fresh baking. I take them out of the oven and wonder if the combination will work….
by Lea Hogg
‘Antida’s healthy salad with raw kale is so inviting and totally delicious. She added sprouting wheatgrass and topped it with pecans.’
by Lea Hogg
The lemongrass flavour is divine and I made a two in one smoothie by mixing raw cacao with the mix for my bottom layer. I added oats and Greek Yoghurt and the result is amazing, both visually, nutritionally and taste.
by Lea Hogg
‘To make this all-in-one meal, I cook bite size pieces of pork tenderloin in its own steam as it is smothered beneath layers of colourful fresh vegetables and herbs. The pan is a canvas, the dish so visually appealing and you can use which ever vegetables you have available, but the important thing about this dish is to layer the vegetables and not to … Read More Pork tenderloin bites smothered in an explosion of colour [diabetic friendly, gluten free]
by Lea Hogg
‘A recipe that could not be easier and never fails. The kale leaves were roasted with some olive oil, sea salt and sesame seeds and added to the muffin mix just before baking’ This recipe makes 12 regular size muffins or 6 giant muffins. You will need:400g self raising flour (you can also use gluten free flour) 100g teff flour 1/4 teaspoon baking powder … Read More Very easy sweet potato and kale muffins
by Lea Hogg
For the soup you will need: 8 cups boiling water An organic stock cube Quarter teaspoon salt (leave out if you prefer) 4 cloves garlic,peels and crushed 10 Kale leaves , remove the middle stalk 1 middle sized onion, finely chopped 1 can canellini beans, remove water, rinse amd drain 4 thick slices bread 4 spoons oliive oil A pinch of bicarbonate of soda … Read More Kale Soup with Burrata
by Lea Hogg
‘I like them as they are straight out of the oven but allowed to cool down to get that crispiness’ You will need: 6 leaves Kale 2 tablespoons olive oil Pinch of Sea Salt Optional: 1/4 teaspoon smoked paprika Preheat oven to 175 C. Wash, dry and trim the Kale leaves and remove the center stalk. Roughly tear into pieces or use scissors. Rub … Read More Kale Chips
by Lea Hogg
There is nothing like healthy homemade comfort food . Kale grows locally and is abundant with different varieties available in the market.’
by Lea Hogg
Kale is now grown locally at is easily available in many vegetable shops and supermarkets. For the salad you will need: ¼ cup raw buckwheat 1 tbsp olive oil 1 bunch kale 2 tbsp chopped mint, plus some extra leaves for garnish 1 tbsp grated pecorino cheese 1 tbsp pecan nuts 1 tbsp fresh lemon juice Salt and pepper Heat the olive oil over medium heat, add the buckwheat … Read More Kale, buckwheat and mint salad
by Lea Hogg
I am happiest when i am cooking in my kitchen, closed off with all the wonderful fresh ingredients that are easily available every day here. Crostata di ricotta is usually sweet and is of italian origin but my crostata is savory and the green and red bits of candied peel used in traditional crostata are replaced here with chopped sundried tomatoes and shredded kale. … Read More Chickpea Crostata di Ricotta (with kale and sundried tomatoes)
