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K is for kiwi

 


K is for kiwi, a fruit also known as the Chinese gooseberry.  It has a sweet-sour taste and can be added to fruit desserts such as fruit salad, and is especially good in pavlovas.  It is a rich source of vitamin C but can cause stomach irritation in some people when pureed.

K is also for kale, a strong vegetable most people eat boiled or steamed,

Cook kale as a vegetarian option with pasta as follows:

⇒   Steam your kale until tender but not too soft then mix in a bowl with pine nuts, feta cheese, halved cherry tomatoes (I find the organic ones far tastier) and pasta, finally drizzling with olive oil, or make a light olive oil dressing by adding red wine vinegar and whole grain mustard to the olive oil and shaking together in a jar before drizzling over the top.  Be sure not to add too much dressing or it will overpower the other flavours.



One thing beginning with K that is not immeidately associated with food and eating is:

  • kangaroo, which is a very low fat, red meat, containing less than 2% fat.  It is widely available in Australia and has a unique flavour.  Because of the very low fat content kangaroo has to be cooked carefully, although anything you normally make with beef or lamb can be made with kangaroo meat.


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