Our little girl is 11 weeks old now.
Motherhood has changed me, hopefully for the better.
We have good days and bad days, but I am so in love with our cheeky monkey and so glad she chose me as her mother.
She doesn’t care much for sleep during the day, but I am starting to find my rhythm and work out how much time I have to do things and get back into the kitchen.
Some people love chocolate (me included!), others like potato chips or lollies or coffee.
But my biggest weakness is puff pastry.
I catch myself making these once a week or once a fortnight and devouring them for lunch, even though they’re a finger food. They’re so moorish!
- One sheet puff pastry
- Two handfuls kale
- 2 Tablespoons sunflower kernels
- 3 Tablespoons nutritional yeast
- 1 Tablespoon olive oil
- Cajun seasoning to taste (or a blend of paprika, italian herbs and touch of cayenne pepper)
- Salt and pepper to taste
- Thaw the puff pastry and preheat the oven to about 200°C (390°F).
- Finely chop the kale and roughly chop the sunflower kernels, then mix in the other ingredients.
- Spread on the puff pastry, leaving some space at each end.
- Roll up into a scroll, but not too tightly as you want the pastry to be able to expand.
- Chop into slices that are roughly 1 - 2 cm thick.
- Place into the oven for approximately 10 minutes or until golden brown.