Kale

Kale and Feta Spinach fritters

250g Kale and/or Spinach washed

100g grams flour

1 tsp ground cumin

1 tsp ground paprika

½ tsp tumeric

Freshly ground pepper (no need for salt, feta is salty enough)

150ml milk

75g feta cheese, crumbled

2 tbsp olive oil

Bring a large pan of salted water to the boil and cook the kale leaves and or spinach for two minutes, or until tender, then drain and refresh under cold running water. Squeeze out any excess moisture and chop the leaves roughly.
Add flour and spices into a large bowl along. Add the milk slowly, stirring all the time to make a thick batter. Stir in the crumbled feta, followed by the chopped kale/spinach. Season well with pepper.
Heat the oil in a non-stick frying pan and drop in tablespoons of the batter to make small fritters. Cook for a few minutes on each side.

2 tbsp olive oil

1 red onion, diced

4 garlic cloves, finely chopped

1 large carrot, diced

3 bacon strips, coarsely chopped

2 celery stalks, diced

1/2 cup pearl barley, rinsed and drained

1.25 litres chicken stock

75 g parmesan, finely grated

1 large potato, cut in 1.5 cm pieces

3 cups Kale, coarsely chopped

1 large zucchini, diced

1 large handful sage, chopped

1/2 cup coarsely torn basil leaves

4 eggs

2/3 cup flour

2 tsp salt

1 tsp pepper

1/2 tsp nutmeg

450 g zucchini, grated

150g spinach leaves, finely shredded or 150g of Kale or a mixture of both

5 spring onions, finely chopped or one onion finely chopped

1 cup grated cheese

1/2 cup finely grated parmesan cheese

2 tbsp chopped parsley or dill

olive oil and butter for cooking

Blend eggs, flour, salt, pepper and nutmeg in a food processor
Combine the zucchini, spinach, spring onions, both cheeses and herbs in a large bowl
Add the batter and combine together
Heat a frypan, drop spoonfuls and cook until both sides are golden

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