The Joys of Sprouting Seeds

My packed lunches back in the days of primary school always attracted a lot of attention. (Norwegian schools don’t provide meals, so every child brings their own packed lunch.) Most kids bring sandwiches of some description, and that is what my packed lunches were as well, but I often had these strange worm-like green things emerging from my food. These were sprouted seeds.

Step 1

Decide what to grow. There are gazillions of different seeds to choose from. You can sprout most seeds, just make sure they are edible. Some companies sell seeds and seed mixes that are designed to be sprouted, with instructions on the packet. But there is no reason why you have to use these, your imagination is the limit.

Step 2

Pour a tablespoon of seeds into a jar. This doesn’t look much, but they grow more than you would think. As a rule, the smaller the seeds, the less you should use at one time.

Soak the seeds in water for 24 hours. This kick-starts the growing. I use a sprouting-jar, but there is no need to buy any specialist equipment, you can use a jam jar or a plastic bottle with the top cut off. You will also need a small tea-towel and an elastic band. Place the tea-towel over the top of the jar/bottle, and fasten it with the elastic band.

Step 3

Drain the seeds, and place the jar upside down so any residual water runs out: you don’t want a soggy soup gathering in the bottom of the jar. The best way to empty the jar is to use the tea-towel as a sieve, to let the water escape but keeping the seeds in the jar.

Cover the jar with a towel to keep it dark for the first 24 hours. This encourages the sprouting.

Step 4

The seeds want to be rinsed twice a day while they are growing. This is so that they have access to clean water, which makes them grow more, and also to clean them to avoid fungus settling and growing. Each time you rinse them; fill the jar with water, and then empty the jar. Repeat three times, and then leave the jar upside down.

Step 5

Repeat step 4 for three to four days, depending on the type of seed. Some grow quicker than others. They are ready when there are little green leaves emerging at the top of each sprouted seed.

Step 6

Start using your seeds. You can put them in the fridge to make them last longer. I find that they keep longer if you rinse them once a day even after they are ready sprouted.

Lunch Salad with Feta Cheese

When making salads I often don’t bother measuring things, a bit of difference from time to time just makes them more interesting. And also, salads are kind of the free spirits of the food world; they shouldn’t be too restrained by pre-prescribed rules. Find a salad box that is about the right size for your appetite, and fill it as full as you think you need. You can add the vinaigrette right away, or you can keep it in a separate small container and add it immediately before your meal.

Lettuce

Cucumber

Cherry Tomatoes

Radishes

Yellow pepper

Red onion

Olives

Feta Cheese

Fresh parsley

Sprouted seeds

Red wine vinegar

Olive oil

Freshly ground black pepper

Slice the vegetables and cheese, and place them all in a lunch-box or on a plate. Mix the vinegar, oil and black pepper, and add to the salad.

Oat Cakes with Tomatoes & Olives

These oatcakes have the sort of taste that goes well with a rustic look, which is just as well, because I usually decide I need oatcakes late at night, and at that point I am not normally in the mood for making anything too dainty. They’re brilliant for snacking on, and also for breakfast with some cheese and dip.

Makes 20 oat cakes

200g oats

a pinch each of ground sea salt, ground black pepper and ground dried chilli

20g sun-dried tomatoes

15g olives

3 tablespoons butter

150ml water

Pre-heat your oven to 200^oC.

Measure the oats and place them in a bowl. Add the spices, finely chop the tomatoes and olives, and add these to the oats. Melt the butter and add to the oats. Finally add the water until the mixture becomes a workable dough. You may not need all the water.

Shape the dough into oatcakes, using a spoon to drop the dough on a greased baking tray, and flattening them with a spatula. They should be about 0.5cm thick to ensure that they bake evenly.

Bake for 15 to 20 minutes until the cakes have turned golden in colour.

Quick Dill-Coated Polenta

I was very lazy last night; I came home late from work, and couldn’t really be bothered cooking anything. The only problem was that I was starving hungry, so something had to be done. As I was rummaging through my food-cupboard I discovered a packet of ready made polenta, and it turned out that I also had some frozen vegetables in the freezer. After some further investigation I decided on dill and parmesan to go with the polenta. The result was surprisingly tasty, and I ended up with a very enjoyable meal.

Serves 2 or 3 as a main course

1 packet ready made polenta (500g) or a similar amount if you make your own from scratch

2 tablespoons fresh dill

½ teaspoon ground sea salt

1 teaspoon freshly ground black pepper

½ teaspoon dried chilli

3 tablespoons parmesan cheese

3 tablespoons garlic-infused olive oil

Slice the polenta into 1cm thick slices. Place these in a bowl, and cover with chopped dill, salt, pepper and chilli. Grate the parmesan, and sprinkle it over the polenta. Distribute the herbs, spices and cheese evenly around the polenta, and drizzle the oil over it all. Make sure all the polenta is covered, and leave it to marinade for 30 minutes or so (the longer you leave it the better the flavour, you could even leave it overnight if possible).

Place the polenta in a warn frying pan, pour the remaining marinade over it, and fry on medium heat for approximately 3 minutes on each side.

This can be served with any number of side dishes.

Mushroom Pâté

A while ago I made a mushroom pâté for some friends, and it proved a big hit, so when trying to make something interesting to add to my breakfasts this week, I suddenly thought of mushrooms. I couldn’t remember exactly what went into the pâté I made earlier, but I am fairly sure it included mushrooms and cream cheese, so this is my own take on the matter. I have tested it on some bread and in my lunch salad, and both worked very well. I am sure it could also be used for other things. 

½ tablespoon butter

80g leeks

2 cloves garlic

270g chestnut mushrooms

freshly ground sea salt & black pepper to taste

200g cream cheese

1 tablespoon fresh parsley

Finely chop the leeks in a food processor. Heat the butter in a saucepan and add the chopped leeks. Sauté while you finely chop the mushrooms in the food processor. Add the mushrooms to the pan, and also add salt and pepper to taste. Leave to simmer until the mushrooms are cooked and have turned a darker colour.

Spread the mixture thinly in a tray or on a plate, so that it cools down. When it is cool, add the cheese and mix well until you have got a smooth paste. Taste, add more spices if necessary, and finally add the parsley. It can be either sprinkled on top or stirred into the pâté.

The pâté will keep, refrigerated, in an airtight container for approximately 4 to 5 days.