Finding the best temp for my kale chips : 100C for 80″
Green kale seen in Oberwil (BL)
Purple kale seen in Oberwil (BL)
Kale chips before put into oven
Few days ago I tried to make kale chips for the first time. Can’t believe it was so easy to make and so delicious that before they cooled down completely, I have finished them in no time. I posted a photo in my Facebook page and unexpectedly got quite a lot of responses, can’t believe it has gained quite a lot interests.
Kale is known as Grünkohl in German; Ferderkohl in Switzerland and Boerenkool in Dutch. My first encounter of this leafy vegetable was used in Stompot, a dish that the finely chopped vegetable is cooked until soft and mixed with mashed potatoes, and goes with a cooked smoked sausage.
Then since I started making green smoothie, I learnt that kale is a wonderful leafy green vegetable, an alternative to spinach. However it is not easy to find kale in Switzerland. After I have kept asking around these 2 years, I know where I can get in my neighbourhood.
Look out in the farmers’ market around you.
Green and purple kale selling in farmers’ store
To make kale chips:
- Remove the kale leaves from the stalks and tear them in bite size pieces.
- Wash and drain with salad spinner.
- Preheat the oven at 100C.
- Lie the kale leaves on a greased baking tray.
- Rub the kale leaves with olive oil, and sprinkle with a little sea salt. Optional: you can add a few pinches of spices, namely cayenne pepper, chili and or cumin.
- Bake in the oven for 80mins, the leaves should still be green.
- Since they taste so good, you probably want to make a few batches.
- Cool down and enjoy ! You can also keep them in airtight box and be kept for a few days.
Green smoothie is the second thing that I have embarked. However, I am yet waiting for my high speed blender to arrive. I have been using my handheld blender for 2 months. It’s okay when I use baby spinach but not the chunkier vegetables or even normal spinach.
I like in particular to make a green smoothie after jogging. It’s filling and gives a cooling effect.
The picture shown above, I have used blackberries, baby spinach, nectarines, banana, quinoa rice milk, natural yogurt, spirulina & chlorella powder, wheatgrass powder, psyllium husk, chia seeds, ground hemp seeds, ground flaxseeds, flaxseed oil and Burgerstein Probase powder.
I like this picture a lot, it reminds me of a cappuccino which I normally have in the morning.
I like the idea of having green smoothie for breakfast and juicing for late afternoon as part of my dinner. Most of the time I just do either one as juicing does take some time to make and late afternoon I have to prepare dinner for the family.
In general, I find green smoothie is quicker to prepare and more tasty than juicing, and also it’a more filling.
Anyway both methods together have enabled me to be on the right track.
Keep it up!
When I checked my mailbox one day, I saw this Mail from Japan Center that the subject is Japanese soft boiled marinated eggs, I instantly clicked to the link to check out. I read many versions that require piercing or poke a small onto the egg shell and have to use a tong to clamp the egg upright for 7 mins with the hand holding the tong. How tiring is that? Also impractical as you can maximum hold 2 eggs at a time. This method is way much easier, of course you have to be gentle in handling the eggs and watch the time and remove the shells with great care and attention, other than that it’s dead simple. Thank you Japan Center for sharing the secret tips, very much appreciated and I haven adapted slightly as follow.