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Seeds like a good idea…

Apart from seeds on breads and biscuits, or a few mixed in with muesli, I can’t say I was ever that interested in eating seeds. Somehow, they always sounded a bit too healthy and virtuous! As times change, ingredients go in and out of fashion and, today, seeds are very definitely ‘in’!

Seeds are full of protein, fats and other nutrients and, as people try to limit their intake of meat and eat more healthily, seeds are definitely worth a look. Modern research has revealed that most seeds are packed with B vitamins, essential for metabolic function and energy production.

If seeds strike you as rather bland, try toasting them – ­they can take on a whole different personality! For example, I have always found pumpkin seeds rather ‘green’ in taste and dull in texture. I was cooking a recipe that called for toasted pumpkin seeds, so I dutifully toasted some and discovered one of the tastiest healthy snacks ever! I now quite often toast a mix of seeds including pumpkin and sunflower and use it as a delicious crunchy, nutty addition to salads or veggie bakes.

Toasting seeds

Bake or roast seeds to enhance their flavour and give them a crunch. Dry bake seeds on baking parchment in a cooling oven or dry fry them over a medium heat in a heavy bottomed frying pan. You need to be careful not to burn them! I will often bake a whole batch, let them cool and then store them in Kilner jars (or anything airtight) for use later – they stay nice and crunchy and look lovely too!

You can create your own ‘sprinkles’ and add them to cereals, yogurt, porridge, cakes, breads, fish or veggie dishes or pretty much anything! The best seeds for toasting, in my view, are:

  • Pumpkin seeds
  • Sunflower seeds
  • Linseed
  • Sesame seeds

Once baked, you can add seasoning, such as salt and black pepper to create a delicious savoury sprinkle.

The maximum nutritional value of seeds can be released by soaking and sprouting them, triggering enzymes and making them easier to digest. You’ll need to buy edible seeds suitable for sprouting – not the type of seeds you sow in your veg beds! You should be able to find these in health food shops, or online. The sprouting process is probably something you did at school, it’s pretty easy and, after 4 or 5 days, you’ll have some lovely edible shoots to liven up your salads and your metabolism!

Sprouting seeds

Try these, they are nice and easy to grow, and delicious!

  • Mustard
  • Pumpkin
  • Alfalfa
  • Sunflower

 

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Tasting olive oil and rocket fuel!

Continuing my holiday adventures…

Yesterday, we docked at a town called Kotor in Montenegro. It was quaintly medieval in many places and very beautiful. I will admit to complete ignorance about Montenegro, the only time I have heard of it was as part of the Eurovision Song Contest but that’s faintly embarrassing! The tour we chose took us around the town and on to a small family olive oil producer.

Left to right: Here I am taking a wander around the old town of Kotor. Ruschka and Mischka the weed control management team. The olive grove.

Our first stop, once we arrived on the farm, was to meet Ruschka and Mischka the weed control management team. Mischka is 18 (on the right) and expecting a baby donkey soon and we shared some of the little welcome doughnuts we had been handed. We didn’t share the welcome drink we were given, I took one sip and immediately passed the rest of the glass to Richard… 50 per cent proof home made brandy… made variously from grapes, apples, plums or, I suspected, any fruit they had handy. It wasn’t unpleasant but wow it blew your head off! They didn’t call it rocket fuel for nothing!

We then moved on to the 300-year-old olive press and machinery, so beautiful, and lovely that it has been preserved. There was a careful explanation of how the oil is extracted. The rubbish/paste left over they reuse as compost material and animal feed. They had goats and sheep for cheese and rabbits for… OK, I will gloss over that one but I kind of assume they may not have kept 20 or so rabbits as pets. They showed us their brand new modern machinery, much less work for the donkeys than the old version, hence their transfer to weed management!

Then we had a lesson on how to taste olive oil and a serious lecture on how the stuff we are all buying is very unlikely to be proper olive oil as most of the supermarkets sell oils that are hugely blended and taste nothing like proper olive oil. Well having tasted some I suspect he was right, it was far fruitier and a little more peppery than the big bottles I buy in Tesco… and a 100cl bottle cost 3 euros direct from the farm, so that is about £25 a litre. Hmm, now what do I pay, about £4.99 at most for a litre. So I may change my ways, I’ll look more carefully when I get home.

Left to right: The old and the new olive presses… and the finished product.

They then gave us a gorgeous lunch, with cheese from their sheep, prosciutto ham made at home by the mother, eggs from their chickens and some lightly battered courgettes. Followed by apple cake (yup made by Mum) and Turkish coffee (fab if you like strong coffee). The cheese was interesting. One was a pale soft cheese which tasted like a mild Lancashire or something along those lines. Then they take some of those cheeses and place them in wire mesh cages and hang them over the patio (!) for three weeks. This dries them out and they then immerse them in olive oil. The resulting cheese was quite firm and almost had the strength of a Parmesan.

Then back to the ship where we found an invitation to eat with the captain tonight, aha … maybe I can persuade him to try card making, he already does various crafts like wood carving etc. in his spare time… so who knows!

The photo at the top is of the beautiful fish filled river and ponds in the town of Kotor.

 

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Rebel, rebel!

I hate wasting food. I always fear my grandmother will send a bolt of lightning down if I waste so much as a crust. But I have a slight problem… I am off on holiday and I have way, way too much food in the house, but I do not want to throw it away. Well, I have got braver over the years and despite my grandmother’s dire warnings of what happens if you waste food, I do occasionally give up on things, but not if I can avoid it.

But, argh, you have no idea how badly my food planning has worked out over the past few days. Over the weekend I was expecting to feed a lot more people than it transpired I actually had to. I also reckon I was half asleep when I did my last online Tesco shop. So… I have very little time and an awful lot of food! What to do?

Runner beans:

I’m not taking the blame for the mass I have of these – it’s that time of year and I don’t buy them, they appear magically in my garden! Now I have always thought you had to blanch veggies before freezing, well guess what, seems you don’t! I agree it will probably be at most three months before I use these as we will pounce on them once we return. Maybe the blanching is more important if you are leaving them in the freezer for a year, but I have experimented and they are fine unblanched. So beans… get slicing. One food item down, several to go.

Eggs:

I have talked about freezing eggs before. I often have an omelette for breakfast in my trusty omelette maker that I wrote about here. So I am freezing two lightly beaten eggs and a couple of twists of salt – pink Himalayan salt actually. No, I can’t believe it is any better for you but hey I like pink, it pleases me! So gently mix that lot and pour into a little container. I had 10 eggs left and so have 5 little containers waiting for the next time I plan to have an omelette for breakfast. In the same size containers I froze spring onions that can go with it. That’s another foodstuff ticked off!

Assorted fruit:

What do you do with multiple grapefruit, satsumas, pineapple, and watermelon, oh and not forgetting the butternut squash? (Told you I wasn’t concentrating on my last Tesco shop). Butternut squash, chop into small chunks (ready for roasting or adding to a soup mix) and freeze flat then bag. Pineapple likewise. Grapefruit and satsumas, chop them into small chunks too, trim off any pith and freeze flat, then bag. These are delicious floated in a glass of sparkling water (or still water come to that) and as I drink many bottles of that every week, result!

The final hurdle was the massive watermelon – that wasn’t really my fault either! Sometimes they are quite small but this one could house a couple of small people if you hollowed it out – well maybe that’s a slight exaggeration, but you get the picture! Thank you, Mr. Tesco for £2.50! So I got out my trusty Nutribullet (or any other blender will do), removed a few of the pips and then gradually blitzed the lot. Result – several containers of melon juice. This is lovely served cold and is a happy freezer inhabitant!

So now I am wondering about freezing leftover beer and wine – oh, wait! It seems that despite the lack of visitors, there wasn’t any …. (I’m teetotal, so take a guess who’s responsible!)

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Super Sunday cook up!

I really enjoy having a mass Sunday cook up so I have meals prepared for the week and to keep feeding my freezer, sadly it is getting a bit full now so I may have to slow down!

This time of year is very veg heavy for anyone that likes growing things in the garden. I have a very clever, enthusiastic recent convert to gardening for a husband and a doubly enthusiastic, so experienced he could be on Gardener’s World, neighbour. My neighbour has acres of garden and grows a vast amount of produce (by yours and my little standards) and he is so kind and generous with both his time to discuss gardening traumas and also sharing produce. We share ours too!

So this weekend, I had potatoes, Kestrel and Charlotte varieties, some strange heirloom carrots in cream, yellow and orange. Runner beans, French beans, spring onions, lettuce (three carrier bags stuffed full) and radishes. Then my neighbour popped round and brought me another carrier bag of apples, a huge bowl of raspberries (wow!) and more courgettes.

Now I hate wasting food, especially organic home grown yumminess …. So I had to get a plan! I have limited space in my freezer so it had to be a compact plan! The lettuce I really liked in the lettuce soup that I posted about recently but I would end up with oh so many containers. So I took a short cut and did the first stage of the soup, by wilting the lettuce in chicken stock and then pureeing. That way I only had 5 containers to store!  The apples, hmm, well despite my daughter suggesting her horse ‘needed’ a constant supply of apples, these were too delicious to part with but we don’t eat many puddings these days (dieting grumble, grumble!) so I turned the apples into apple purée and am going to freeze it in little containers that can either turn into apple sauce or be added to parsnip and apple soup.

Then I started on shepherd’s pies to use some of the potatoes and added squash to the mash. Then I made quiches, one for this week and one will just have to freeze, they are ok defrosted but improve with reheating. I now have close to zero room in my freezer but it feels as though I have had a good and successful day – phew!

 

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Lettuce make soup!

We have had huge success with lettuce this year. So huge in fact that I am worried about how to use it all! So I started asking friends and reading up on the internet – hmm I wonder if you can make lettuce jam? Lettuce fritters?

Well, the sensible answers I got, bearing in mind this is a one person family for feeding lettuce related dishes to (Richard doesn’t like greens very much) were all headed by lettuce soup. My first reaction was yuk, how can that be nice and the answer is – try the recipe and see! I used mainly Cos and Romaine lettuce as that’s what was threatening to bolt in the garden.!

I am now definitely a fan of lettuce soup, I have multiple pots sitting neatly in the freezer and if I have another glut in a month or two, I will be making it again. I have to say if I was being given a blind taste test I would just say it’s a green soup but would not have guessed lettuce. The butter I think adds flavour but of course, if you really can’t have the fat content there are ways around it like using a spray oil instead for cooking.

The other thing I must mention if we are on the topic of lettuce, is how often I use the leaves as a wrap. So my smoked salmon/lettuce or hard boiled egg/lettuce sandwiches are just that – no bread just a wrap made from a large crispy lettuce leaf. I like it – give it a try and see what you think!

Lettuce Soup

The quantities in this are fairly arbitrary, I tweak them to match what I have coming out of the garden or in the fridge at that moment.

Ingredients

  • Large handful of chopped spring onions
  • 1 garlic clove chopped (or skip if you don’t like it)
  • 3 tablespoons or so butter
  • Salt (small teaspoon) and pepper maybe half a teaspoon
  • I medium to large potato chopped into slices or diced
  • Then about 12 ounces of lettuce – I often use even more
  • 3 cups of really nice chicken stock – or use a chicken stock cube

Method

  1. Sauté the spring onion and garlic in a large saucepan with about half the butter. Stir gently until they are soft and then add the salt and pepper and cook for another minute or so.
  2. Now add the potato chunks, the lettuce roughly ripped to pieces and the chicken stock. Bring to boil and simmer for 12 minutes or so, until the potatoes are cooked. I leave the lid on the saucepan to preserve the liquid.
  3. I have been known to add more lettuce at this point if I felt it was too thin, in which case I just simmer a little longer to soften the lettuce (it wilts pretty fast) and then continue.
  4. Let the mixture cool a bit and then purée with either a hand blender or a food processor.
  5. Finally, stir in the rest of the butter and then taste for seasoning. This freezes well, just defrost and then warm in a saucepan.

I realise this is a fairly loose recipe but each time I have made it, I have tweaked the amounts of the main ingredients. It is a very flexible concept that can work with whatever you have to hand!

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