Cannellini Bean, Chorizo & Tuscan Kale Stew

Dinner ingredients last night include Tuscan kale straight from the garden.

 The Tuscan kale seed I sowed in April  is now providing an endless supply of gorgeous healthy greens for the kitchen. The children are stoic - their natural inclination being to screw up their faces at the prospect of kale at every meal. But I think they may be coming around to this packed-with-goodness super food - especially served this way. This stew is full of flavour and reminds me of a thicker, stewier version of minestrone.

Rough ingredients
2 leeks or an onion, roughly chopped
2 cloves garlic, chopped
2 carrots, diced
1 celery stick, finely chopped
2 or 3 chorizo sausages, sliced
3 tomatoes, roughly chopped - or a can
one large potato, washed, peeled and cubed
olive oil
a flourish of paprika
500ml chicken or vegetable stock
couple of tablespoons of tomato paste
a can of cannellini beans, drained and rinsed
a lovely bunch of kale, finely sliced - or spinach or silverbeet.
fresh Parmesan to top

Rough method
Basically, create a soffritto of the leek, carrot and celery, sauteeing them until soft in the olive oil. Add the garlic a few minutes later to ensure it doesn't burn (nothing worse than bitter burnt garlic!)  I can't tell you how many dishes I begin with this classic flavour-building starter of onion, carrot and celery sauteed in olive oil. Apparently, the Italian word "soffritto" comes from "soffriggere" - meaning to cook at a temperature just below frying. The French have their version too, called "mirepoix", the only difference being the French tend to use butter instead of olive oil.
Now, back to the pot. Add the chorizo and let it cook off and release it's lovely oil and flavour for a few minutes before adding the remaining ingredients - tomatoes, stock, tomato paste, potato, beans and kale. Let it all simmer for half an hour or so, or until the potato is cooked through. Season and serve with Parmesan sprinkled on top - and perhaps a bit of finely chopped flat leaf parsley (also a staple in my garden). I like to serve crusty white bread with this stew - great for mopping up the sauce. Naturally, this is a dish just made for Sangiovese, but last night we enjoyed it with a big oak aged Durif.

MAY 2012 UPDATE! We have made the happy discovery that this recipe is a winner with our 2011 Pinot Grigio too!

 Cannellini bean, chorizo and Tuscan kale stew with
 crusty bread to soak up the juices.

Cornflake biscuits and choc chip sprinkle cup-cakes

A lazy Sunday afternoon - just what the doctor ordered! Ella and I have spent the afternoon baking school lunch box treats - crunchy cornflake biscuits and Ella's own choc-chip sprinkle cupcakes. Quality time.

Cornflake Biscuits
125g soft butter
1/2 cup castor sugar
1 egg
a few drops vanilla essence
1 cup self raising flour
2 cups cornflakes
a handful each of sultanas and choc chips

Cream the butter, sugar & vanilla essence, then add the egg slowly. Mix in flour, cornflakes, sultanas and choc chips. Place generous teaspoon sized dobs of mixture on a tray lined with baking paper, and bake for 10 - 15mins at 190 degrees C. Makes about 22 biscuits.

Ella's choc chip sprinkle cup cakes

125g softened butter

3/4 cup castor sugar

a drop vanilla essence
2 eggs
2 cups self raising flour
3/4 cups milk
3/4 cup choc chips

Cream butter, sugar and vanilla, then add eggs, one at a time. Add flour, milk and choc chips. Spoon mixture into patty pans and bake for 15 minutes at 190 degrees C. Makes 12 - 20 cupcakes, depending on patty pan size. For the icing, cream 1/2 cup of icing sugar with 50g butter, a drop of milk and vanilla essence (just add  a tablespoon of cocoa for chocolate icing). Wait until cup cakes have completely cooled before icing. Sprinkle with sprinkles before the icing sets.