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Danielle developed The Cobbled Kitchen out of a genuine desire to help you find your way through the stresses of modern life, to give you something that at least once a day connects us with what is good. She was acting on her desire to revive a seemingly dying art? The art of feeding ourselves with simple ingredients, cooking from scratch and without costing the earth.
Danielle is going to take us on a cobbled kitchen journey, teaching us tips and tricks along the way. We will hopefully leave with an open samosa pie, and a squash, kale and olive frittata.
You'll need the following ingredients and a slug of humour!
Larder
Cold pressed rapeseed oil
1 tin chick peas
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black mustard seeds
1 tsp nigella seeds
1 tsp poppy seeds
1 tsp sesame seeds (optional)
1 tbs curry powder
1 tbs ground turmeric
salt and pepper
1 pack of KTC or Fudco mixed nuts and
green raisins
Balsamic glaze
Fresh
2 red onions
6 new potatoes
1 small cauliflower
1 small bag baby spinach leaves
Optional fresh coriander
1 pack filo pastry (leave out if gluten free)
5 or 6 eggs
Fresh parsley and or chives
½ Butternut Squash
Few whole kale leaves
Small pack of Kalamata or other purple or naturally dark olives
1 Small bag of mixed salad leaves