Last month a good friend of mine gave me the winter issue of the Donna Hay magazine.
It has been fantastic, so many seasonal recipes that in true Donna style are fast, fresh and simple. Not to mention delicious.
Since we converted to being farmers market shoppers Kale has intrigued me.
I have cooked it a couple of times, and yes it was tasty, but it wasn't something I picked up every week it was in season.
But now that has changed, Kale is so diverse from soup, tart, baked, pasta, pesto....
and of course this recipe, in bread! Thank you Donna Hay.
After making your bread dough a tomato sauce base is prepared from garlic, tinned tomatoes, tomato paste, and herbs.
The mushrooms are browned and then the kale cooked until wilted.
Then on your rolled out dough, layer up the cheese, tomato sauce, kale and mushrooms.
Wrap it up, give them some snips with scissors and bake away.
Yes half way through I remembered to add some sesame seeds.
It was so yummy!
Oozy cheese, rich tomato, delicious kale and tasty mushrooms all wrapped up warm in bread.