We are calling these ‘mini’ but you can definitely make them at any size.
For the filling
- Campbells Fast and Fresh Kale, a whole bunch
- Dollas own fermented onions
- Dollas own Garlic Salt
Starting with Campbells Fast and Fresh, we are not sponsored but we are celebrating them. They are a local outlet, and they do not use pesticides.
It was established in 1994 by Noga Campbell, who fell in love with fresh produce growing up in an Israeli Kibbutz. She came to South Africa aged 20 and pursued her love by sourcing and selling local fruits and vegetables from the boot of her cat. Over the years she saved enough to produce her own piece of paradise, in Henley on Klip. She started farming her own produce. Campbells Fast and Fresh picks, packs and delivers directly to you.
We are super lucky to have them just a couple streets down from us, located at Henley on Klip, 13 Taplow Road. Their P.O Box is 594, and you can call at 016 366 1890, or email at email@example.com.
They have a wide selection of veg and herb leaves, which you know we love.
Okay now to the prep.
Remove the spines of the kale, and chop fine. Rinse well, and place in a warm pan with low oil. Steam it a bit with a touch of warm water. Once ready add the fermented onions, or simply chop some onions fine and once translucent mix in with the kale. Add salt and pepper to taste, you can also add garlic chopped fine and lightly fried to release it’s oils.
Mix and set aside, off the heat if you Kale is cooked.
Now for the batter.
- Chana Dal, Chickpea Flour
- Baking powder
Chickpea Flour is quick heavy, so we added the baking powder to give it some rise. Turmeric for color and salt to taste. Mix well, making sure to work the lumps out.
We dished the kale and onions into a cupcake tray, topping it off with the batter but you could do this in a bigger pan. Place in a warm oven until cooked through, and then serve warm.
We served them with cooked potatoes and chimichurri, recipe and video coming soon. And some beets, we are obsessed with preserving beets.
This is a dense quiche, but the flavors are strong and shine on their own. These are suitable for dinner, which is how we served them, but could also be utilised for a flashy breakfast.
Happy cooking Dollas.