It is so easy to forget just how good a simple fresh orange is to eat. Sliced into quarters it’s the prefect snack food. Sweet, juicy, textural. Healthy enough that I’m happy for my toddler to eat more than her fair share and delicious enough for her to want to do so.
The best oranges are of course grown locally and in season. Fresh produce simply tastes better and eating seasonly ensures you appreciate the various fruit and veg when it’s their turn to come out to play. It’s so easy to lose touch with the seasons when you have food imported from all over the world and ‘climate control’ air conditioning disguising the real temperature and humidity. Eating seasonally reconnects us to our local environment and one looks forward to winter citrus and summer strawberries. I had gotten into the habit of using oranges in cakes, puddings, and preserves so I was delighted when Willa and I sat down to enjoy this one with so little preparation.
So often the simple things really are the best.
Are you a kale lover? If you haven’t yet given kale a chance, or you have and you or members of your family weren’t too keen, you must give these kale crisps a go! The texture is divine. Large waxy leaves transform into bite sized wafers of heaven! And they are so simple to make!
- Bunch of kale
- Olive oil
- Sea salt
- Flavourings such as tamari, maple syrup, chilli flakes, sesame seeds, poppy seeds, za’atar, vinegar, lemon juice, whatever you fancy!
- Wash the kale and tear the leaves into smallish pieces, discard the stalks
- In a bowl mix together the olive oil, sea salt, and chosen flavourings (I love tamari balanced with some sweetness and chilli heat)
- Add your kale pieces to the bowl and mix with your hands to ensure they’re covered
- Lay the kale on baking sheets. Give them room rather than crowd them together as you want them to crisp up
- Pop in the oven on a low heat, around 90 degrees celcius, for about fourty minutes or until kale is crisp (you may need to turn kale to ensure it dries out evenly and doesn’t stick to the baking sheet depending on what flavourings you use)
- Try not to eat them all at once!
You can store them in an airtight container but I’ve never had any last that long. Have fun experimenting with flavours, if you don’t know where to start try recreating your favourite chip flavours like ‘salt & vinegar’ or ‘honey & soy’ etc. You’ll soon start getting a bit more outlandish with flavour combinations and throwing in things like sesame and poppy seeds for extra texture and crunch. This is also a great way for kids to eat more greens and because the kale is cooked at such a low temperature all that goodness remains. My toddler just loves them!