kale – My Whisk and I

Pastry:
360g flour
150g butter, cubed
1 egg
100g cheddar cheese, grated

Filling:
45ml vegetable oil
1 onion, chopped
2 cloves of garlic, minced
1 bunch of Kale, chopped
125ml chicken stock
6 eggs
125ml cream
5ml salt

For the pastry:
Add the flour and butter to a mixing bowl and rub together with your fingers until the lumps are the size of peas.
Add the egg and cheddar and mix to bring together.
Knead the pastry by hand. It is very flaky and falls apart but push it together as best you can.
Wrap in plastic wrap and refrigerate for one hour.

Preheat your oven to 180℃ and spray a loose-bottom cake tin or pie tin with cooking spray.
Roll the pastry into a rough circle shape even if it breaks apart and transfer (even if it is pieces) to the pie tin. Gently push the pastry out on the base and sides of the baking tin. It is okay to “patch” the pastry as long as there are no gaps for the filling to leak out.
Line the pastry with baking paper and dried beans.
Bake for 7 minutes, remove the paper and beans and bake a further 10 minutes.
Remove from the oven and set aside.

For the filling:
Add the vegetable oil to a saucepan set over medium heat.
Add the onion and cook until translucent.
Add the garlic and stir-fry for one minute.
Add the kale and stir-fry until slightly softened and bright green.
Spoon the mixture into a blender, add the stock and blitz until smooth.
Add the eggs and cream to a mixing bowl and whisk to blend.
Add the kale mixture to the eggs and whisk to combine.
Pour the mixture into the pastry shell and bake for 35 minutes.
Remove from the oven and allow the quiche to rest for 15 minutes before serving with whipped goats cheese.

Boerenkool Stamppot is probably the oldest and most authentic of Dutch dishes and could be considered the Netherland’s national dish. Comfort food for those cold evenings when you do not want to spend too much time in the kitchen but need something to feed your soul.

1,5kg potatoes, peeled and diced
2 onions, peeled and chopped
1 bay leaf
500g kale, trimmed and roughly chopped
500g rookworst (or any other smoked sausage)
125ml milk
45ml butter
salt and plenty of black pepper, to taste

Add the potatoes, onion, bay leaf, kale and a teaspoon salt to a large saucepan and pour in enough water to cover the ingredients. Cover with a lid and simmer for 25 minutes.
Slice the sausage into thick slices and fry it off in a hot pan. You want the edges to caramelise and become crispy. Set aside.
Remove the bay leaf from the veggies in the saucepan and drain off the water.
Add the milk and butter to the saucepan and stir through.
Lightly mash the potato-kale mixture but be sure to keep some texture.
Season to taste with salt and pepper.
Stir in the fried sausage.
Serve the stamp pot with a traditional Dutch beer or a glass of wine.

Tag: kale

Green Quiche

Boerenkool Stamppot