I’m sure you have all heard of kale (if not, go read about it here – haha ok, so not quite the kale I had in mind, but who knew it was also a beautiful boy). If I recall correctly, the hype about this, let’s face it, not so special cabbage, started a couple of years back in Europe. Everyone was crazy about it. Kale chips, kale salad, kale pesto, kale soup, not to forget kale juice, the list goes on. Personally, I never understood the hype. Now, I must admit, it’s probably due to my only kale experience in 2014 being unsatisfying – kale crisps from Pret. The flavour wasn’t right, they weren’t satisfying, and honestly – fried cabbage? – not my thing.
In most aspects of life I’m not really one to follow trends, I would say I’m always at least a few trend-generations behind. One of my exes always tried to widen my music-horizon by constantly showing me new songs. I’d listen to them once, label them as terrible, forget them for 6 months, then hear them on the radio, fall in love with them and proudly show my ex the greatest new songs of the month. Classic. And how often did this happen? All the time. After a while he gave up. Understandable. Same story with kale, only here it took me years, not just months. How have I lived without it?? In my opinion, the best use of kale is in a curry. YUMS – so here you go, try it.
Every year on the 26th December I stare at the turkey leftovers and ask myself: what shall we create this time? Our family standard is to pretend that turkey is venison – we reheat it in a sauce we otherwise usually make with game and serve it with Spätzli and some veg. However, this year I felt like mixing it up a little, checked out some recipes online and decided to attempt this one. Admittedly, it doesn’t remind me all too much of the chilli con carne I usually make, but it was still tasty. Let me know what you think!
Can you believe it’s already almost Christmas again?? Personally, I am quite excited for my favourite season of the year – the lights, the smell of gingerbread, the food, the mood, everything about it basically. There are two reasons Christmas came to mind. First being that today I actually helped a friend start on making Christmas puddings. Yes, you heard right, we were making dessert for December 25th on the October 12th . Bizarre. But the pudding has to sit for around 8 weeks to fully allow all of the flavours to develop. Boy was it hard not to dig in to the gooey, raisiny, spice filled boozy mess. My mouth is drooling just thinking about it.
Second being today’s recipe. In recent years, my brother and I had decided to give our family & close family friends group excursions as a Christmas present (makes it sooo much easier and the outings are super fun). A few weeks ago we finally organised our last years gift – an evening/dinner/drinks on a small ferry in the middle of the Rhine. What flavour packed dish is better made in advance (30 year old boats sadly don’t have cooking facilities) than a tagine or a chilli? We opted for the more “exotic” of the two which went down extremely well.
I don’t know about Summer wherever you might be, but here it seems to have left….. Unexpectedly, it has rained more in the past few days in Switzerland than in my last month in London. With temperatures having dropped well below 20°C, it was time for a comforting hearty soup with a side of crunchy garlic bread to enjoy in front of a blazing fire :-).