User:Jukeboksi/Kitchenblog: Difference between revisions

+ Roast kale salad (vegan, vegetarian, Halal, Kosher). Recipe from mom who got it from the Helsinki communal college cooking class.
m (Jukeboksi moved page User:Juboxi/Kitchenblog to User:Jukeboksi/Kitchenblog: Automatically moved page while renaming the user "Juboxi" to "Jukeboksi")
(+ Roast kale salad (vegan, vegetarian, Halal, Kosher). Recipe from mom who got it from the Helsinki communal college cooking class.)
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=== Roast kale salad ===
2018-09-01
[[File:Garden-communal-kale.jpg|thumb|right|360px|Communal garden of the neighbourhood got some flowers and also some edibles.]]
I harvested some nice fresh kale from the neighbourhood communal garden and decided to try to make my mom's roast kale salad and it turned out fine. This recipe '''serves 4'''.
*[[Class]]: salad
*[[Preparation]]: under half an hour
*[[Skill requirements]]: low
*[[Hardware]]: [[oven]], [[frying pan]]
*[[Clean up]]: low
*[[Cost]]: medium
*[[Groups]]: [[vegan]], [[vegetarian]], [[Halal]], [[Kosher]]
*[[Main season]]: End of summer
*[[Performance]]: Really nice
[[File:Food-toasted-kale-salad.jpg|thumb|left|360px|The roast kale salad is best served immediately so the kale is crunchy and warm.]]
* Take approximately 700g of kale, two big red onions, one big garlic and 5 plums
* Tear the kale to small pieces leaving the leaf stems out
* Mix the kale with a little bit of oil and press most of the garlic with a garlic press and toss the ingredients in the bowl
* Heat the oven to 200C and the frying pan hot.
* Dice the red onions and chop the rest of the garlic.
* Slice up the plums removing the pits.
* Roast the kale in the 200C preheated oven for 9 minutes while sautéing the red onions on the frying pan. Add in the chopped garlic when the red onions are half sautéed.
* Build the salad with the roast kale on bottom, then the fried red onions and the plums on top
Credits: I got this recipe from my mum who got it from the Helsinki community college cooking class.




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