Sydney food blog The Food Dept. prove that comfort food doesn’t have to
weigh you down with these feel-good winter recipes.
Spicy kale chips
Spicy
kale chips
Serves 4 as a snack
·
1 bunch curly kale, stems removed
·
3 tsp extra virgin olive oil
·
1 garlic clove, crushed
·
1 tsp ground cumin
·
1/2 tsp dried chilli flakes
Preheat the oven to 180°C. Tear the kale leaves into
bite-sized pieces and place in a large bowl. In a separate bowl, combine oil,
garlic, cumin, chilli, 1/2 tsp salt and freshly ground black pepper. Drizzle
oil mixture over kale leaves and rub to coat each leaf. Arrange the kale leaves
in a single layer over 3 large baking paper-lined baking trays. In batches,
bake, turning once, for 10-12 minutes until crisp. Cool slightly, then serve.
Zucchini & chilli pasta with walnut pesto
Serve
pasta topped with remaining walnut pesto, parsley leaves and walnuts
Serves 2-3
·
4 large zucchini
·
2 tsp extra virgin olive oil
·
1 garlic clove, crushed
·
1 long red chilli, finely chopped
·
250g punnet cherry tomatoes
·
1 quantity walnut pesto (recipe follows)
·
Flat-leaf parsley leaves and chopped walnuts, to serve
Cut the zucchini into long thin ribbons (a mandoline is
ideal), then use a sharp knife to cut each ribbon into thin strips. Set aside.
Heat the oil in a saucepan over medium-high heat. Add garlic and chilli and
cook, stirring, for 1-2 minutes until fragrant. Add the tomatoes and cook for 3
minutes or until tomatoes start to collapse. Remove pan from heat. Add the
zucchini, season and toss to warm through. Add three-quarters of the walnut
pesto and toss to combine. Serve pasta topped with remaining walnut pesto,
parsley leaves and walnuts.
