Snack Time: Little C’s Kale Chips


You want to make WHAT? And yes, your sister was quite determined this week-end morning to make kale chips. I did have a bunch of kale in the fridge, no, I did not need to use the kitchen that very moment, so why would I have a problem with that?  I have to tell you Izzy, than once made, I could not keep my hands off these chips!

Little C is keen that we continue to include as many of the ‘superfoods‘ in our diet as possible. She made a great contribution with this snack!


  • 1 bunch kale
  • ¼ cup dry yeast
  • 4 teaspoons ground paprika
  • 1 teaspoon sea salt
  • 3 tablespoons olive oil


  1. Line two pastry sheets with baking paper, and turn oven to bake setting, on 160 degrees celsius.
  2. Cut the stems off the kale leaves, including the spine. A nice clean pair of scissors will do the trick neatly. Cut the leaves into pieces.
  3. Wash the leaves and dry them thoroughly.
  4. In a large and shallow bowl, mix all the ingredients together to form a nice loose paste.
  5. Drop a few leaves at a time into the bowl and ‘massage’ the leaves lightly, coating them well with the paste.
  6. Lay the leaves on the baking tray.
  7. Pop the trays into the oven, bake for 15 minutes.
  8. Remove from the oven, turn the leaves over gently ; they will be crisping up at this stage so handle carefully.
  9. Bake for a further 5 to 10 minutes.
  10. Serve with a cocktail, beer or a cold white wine ; delicious!

IMG_2715IMG_2720IMG_2724IMG_2731IMG_2696It’s the first day of spring in the Southern Hemisphere, and today certainly felt like the onset of summer: warm sunny skies and a scent in the air of flowers. The garden, green all winter,  is stirring. buds are popping up on everything- the wisteria, the agapanthus, and gardenia. I’m glad to hear you had a lovely time in Lorne this week-end. IMG_2706IMG_2735IMG_2726

More Vigorous Veggies!

It was a busy day yesterday. Picked up Claudia from school in pouring down slushy ice at 5 pm. But by the time we had crawled down treacherous Russell Hill, it had turned to snow flakes, and through it a beautiful sunset could be seen.

We busied ourselves with greeting doggies, unloading groceries, and peeling off all our protective layers, and I set to work on a quick meal of minestrone soup. I had bought deep  green kale, a wonderful half of a savoy cabbage, and some bright orange carrots. I was already heading in the right direction with such beautiful fresh ingredients.

We ate it by the fire in the living room, with both doggies spread out and snoring loudly. Outside the snow continued to fall silently, and all around us, the world was enveloped in  white.   We talked to dad briefly on the phone, caught up with you Izzy on Skype, and I even spoke with your aunty in KL, who is awaiting the arrival of Michael, there on part of his long work trip away.

Perhaps it is just too warm in Melbourne right now for a hearty minestrone soup, but I thought I would post it for you to file away. It is deliciously healthy and satisfying, and if you make a nice big pot, you can enjoy it for a few meals.

Claudia got her camera out and took pictures as I cooked. They are such good images- how will I ever go back to posting photos taken with my iPhone? I think your sister has found herself a new task! Happy cooking and eating, Isabel.

Minestrone Soup

  • 1 small bunch kale, or spinach, washed and chopped roughly
  • 1 small bunch flat leaf parsley, roughly chopped
  • three big carrots, peeled and cut into small pieces
  • three sticks celery, chopped
  • 1 small can of tomato paste
  • 1/4 of a savoy cabbage ( red cabbage), roughly chopped
  • 1 can of chickpeas, drained (optional)
  • 1/2 a large onion, chopped
  • 1 litre chicken or veggie stock
  • 1 tablespoon fresh ginger, chopped fine
  • 1 green chilli, chopped
  • 1 tablespoon cooking oil
  • salt or lemon juice to taste


  1. Heat cooking oil in a stock pot.
  2. Fry the ginger, onion and chilli until fragrant.
  3. Toss in all the other vegetables and stir well.
  4. Pour in some water or stock( or a combination of both)  to cover the vegetables by about two inches.
  5. Add the can of tomato paste, stir well, and reduce heat when the soup begins to bubble.
  6. Simmer for about 20 minutes and season to taste.
  7. Serve warm with a fresh baguette