Tag Archives: sunflower seeds

Romantic Seed Crackers

OK, so more hearts! Why? Because…love is crackers? But worth it? And love is a good base for other things, just like a good cracker?

Fine, fine, I’ll stop trying to use bad humour to justify another heart-shaped post. Truth be told, I was really just looking for another excuse to use the rather splendid copper biscuit cutter that I was given as a present back in November, and it does seem such a shame to use it only at Christmas. And so I’ve made my seed crackers, but this time with a bit of a romantic twist.

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Of course this is not a new recipe – I first posted this about five years ago (five years ago!), but I think it is worth featuring again as it really is great. These are really double seed crackers – the simple dough (wholemeal and buckwheat flour, plus salt, oil and a dash of honey) is livened up with ground seeds, and then there are more on top for crunch and to give them some visual appeal. You could use whatever you like and/or have to hand, but I’ve used pumpkin, sesame, sunflower and poppy seeds.

If you make these, be prepared for “the alarming bit”. The poppy seeds and buckwheat flour make the dough a rather unappealing grey colour, but when they bake, the crackers take on this gorgeous conker-brown colour, making a handsome addition to a cheeseboard or any selection of dips.

heartcrackers1

If you’re feeling creative and really want to work a heart theme, you can also cut out toppings using your cutters – slices of cheese, pieces of vegetable or whatever else you want. Otherwise, just throw them in a bowl, and use them to scoop up obscene amounts of hummus!

heartcrackers3

For around 50 crackers (depends on size):

• 40g sesame seeds
• 30g pumpkin seeds
• 20g sunflower seeds
• 10g poppy seeds
• 120g wholewheat flour (spelt flour works too)
• 40g buckwheat flour
• 1/2 teaspoon sea salt, finely ground
• 2 teaspoons honey
• 2 tablespoons olive oil
• water, to bind
• egg white, to glaze
• seeds, to decorate

1. Preheat the oven to 150°C (300°F). Line a baking tray with baking parchment.

2. Mix all the seeds together, and blitz in a grinder until you have a fine powder. Don’t go too far, or they will become oily. The poppy seeds might stay whole, which is fine.

3. In a bowl, combine the ground seeds, flours, salt, honey and oil. Mix well.

4. Add enough water to make a dough (around 75-100ml, but it will vary depending on your flour). It should be smooth, but not sticky. Add more flour if needed.

5. Roll out the dough as thin as you can on a floured surface. Cut out the crackers (either use a cutter or cut with a knife or pizza cutter).

6. Brush each cracker with a little beaten egg white, and sprinkle over some seeds.

7. Bake for 15 minutes, or until the crackers become brown. Remove from the oven and transfer to a cooling rack. If you’re doing lots of different shapes and sizes, bake in batches of the same size to ensure they don’t burn.

Worth making? These are excellent! Quick to make, with delicious results.

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Shredded Sprout Salad

Ooof, still feeling the effects of Christmas and New Year? Even if you’re not into celebrating in a big way, January often comes as a relief when there is just generally less food, drink and sweets on offer. I kind of feel that I don’t really want to go near a spiced cookie for quite some time! At home we’re not doing anything too radical, other than an “eat less rubbish” drive. Everything in moderation and such like.

Well, this salad is a bit of an antidote to all that rich food. It’s actually my preferred way of serving Brussels sprouts, and is really very simple. Rather than trying to boil them, then cooking them too long and ending up with grey mush, you just leave them raw. Then it’s simply a case of shredding them finely, adding some nuts and soft cheese or thick yoghurt, dressing the lot and you’re done.

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If you’re thinking that raw sprouts aren’t really your thing, try one – they’ve actually slightly sweet, with a mild flavour. Not a hint of cabbage!  I’ve matched them with some tangy goat’s cheese, and then a selection of nuts and seeds. I use whatever nuts I have to hand, usually hazelnuts, but here I’ve used sunflower seeds, pumpkin seeds and almonds, all of them toasted to bring out their flavour. And finally, the dressing is a simply mixture of extra-virgin olive oil, lemon zest and lemon juice, which makes the whole dish taste really fresh.

There really is not much mystery to making this salad, other than making sure you shred the sprouts finely. This means that you can sort of fluff the greens up, so that everything mixes well. If the sprouts are too large, the nuts, cheese and dressing will stay separate. Other than that, it’s a case of having as much or as little of each part as you see fit. Personally, I would major on the toasted nuts and goat’s cheese, but that’s just my preference.

To serve this, I think it looks best on a flat plate piled up high rather than in a bowl. Given that you’ve got that wonderful green-yellow colour of the sprouts, a dark plate is best for dramatic effect (even it I’ve used a white one for my pictures!).

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So there we have it – a bit of a healthy start to 2015!

To make Shredded Sprout Salad:

For the salad

• Brussels sprouts
• nuts and seeds (I used almonds, pumpkin seeds and sunflower seeds)
• soft goat’s cheese

For the dressing

• 1 lemon, zest and juice
• 6 tablespoons olive oil
• salt, to taste
• freshly ground black pepper, to taste

1. Toast the nuts in the oven. Allow to cool and chop roughly.

2. Trim the sprouts and remove any bad leaves from the outside. Finely shred them.

3. Make the dressing – add the lemon zest, lemon juice, olive oil, black pepper and salt to a jam jar and shake vigorously.

4. Make the salad – sprinkle half the sprouts on a plate, then half the chopped nuts and seeds. Drizzle over a little of the dressing. Add the rest of the sprouts, the rest of the nuts and seeds, then scatter chunks of the goat’s cheese on top with half an eye on coming up with something that looks a bit artistic. Finish with the rest of the dressing.

 

 

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Bonfire Night Flapjacks

If you’re planning to go to a Bonfire Night celebration, then chances are you’ll be looking for something to munch on as you’re looking skywards to take in the fireworks.

With this in mind, I’ve played around with my go-to flapjack recipe to make it a bit more seasonal. In addition to the usual butter, sugar and oats, I’ve also added some spices as well as a rather random selection of things from the store cupboard – pumpkin and sunflower seeds, apricots, dates, sultanas, hazelnuts and spelt flakes. The result is sticky, delicious and has a very autumnal flavour. It also takes about ten minutes to make, so it is incredibly easy to whip up in a hurry. Just to make the point, I’ve got the recipe below – and you’ll see that all the “extras” are measured either by the teaspoon or by the handful.

bonfire_flapjack

If you’re keen to have a go yourself, you really don’t need much more than sugar, butter and rolled oats. Otherwise, just add whatever you want (or more realistically – whatever you have in the cupboard). Dried fruits work very well, as do nuts and seeds. The one unusual thin on the list is spelt flakes – I love using these in flapjacks as they stay very crisp and add some interesting texture. It’s actually taken me a while to track them down – I used to be able to buy then in a shop in Stoke Newington, but have not found them in Clapham. Lucky for me I stumbled upon a new Wholefoods store near Piccadilly Circus, so I’ve now got easy access to all manner of weird and wonderful ingredients. Result!

So there you have it – a quick and fairly healthy idea for Bonfire Night, or just to enjoy during a quiet moment with a cup of tea.

To make Bonfire Night Flapjacks (makes 16):

• 175g butter
• 175g soft brown sugar
• 40g (2 tbsp) golden syrup
• pinch of salt
• 200g rolled oats
• 45g (3 handfuls) sultanas
• 35g (3 teaspoons) candied ginger
• 20g (2 handfuls) pumpkin seeds
• 15g (1 handful) sunflower seeds
• 20g (2 handfuls) spelt flakes
• 40g (1 handful) apricots, chopped
• 25g (1 handful) hazelnuts, chopped
• 25g (1 handful) dates, chopped
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger

1. Pre-heat the oven to 190°C (375°F). Line a 20cm (8 inch) square baking tray or cake tin with non-stick paper.

2. Put the butter, sugar, syrup and salt (if using) in a pan. Heat gently until the butter is melted, and then boil for one minute. Add the candied ginger and mix well.

3. In a large bowl, mix all the other ingredients. Add the butter/sugar mixture and stir well. Put into a tray, spread the mixture evenly, press down and bake for 20 minutes. It should have a rich brown colour when done.

4. Once the mega-flapjack is cooked, let it cool completely, then turn onto a chopping board and cut into pieces.

Worth making? Absolutely! This reicpe is incredbily easy to make, tastes delicious, and can be

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Dukkah

Six months ago, I had never heard of dukkah. Since then, it seems to be all over the place. I’ve seen it on quite a few blogs, in newspaper recipe sections and in a couple of restaurants. No doubt the oh-so-trendy shops of Stoke Newington Church Street will be stocking the stuff soon. So I’m finally taking the hint…there is clearly some sort of dukkah trend happening, so let’s try it out.

Dukkah 101: what is it? Basically, ground-up stuff. Nuts, seeds and spices. It originates in Egypt, and it does indeed have a heady flavour and aroma that suggests that part of the world.

Now, a little digging seems to suggest to me that the list of ingredients above is about as comprehensive as it gets.

There seem to be literally dozens of ways to make dukkah (or dukka…or duqqa…seems there are lots of ways to spell it too), and I can imagine that many proud Egyptian cooks have their own favourite (and most likely secret) ways of making it.

You might use hazelnuts, almonds, pistachios or more exotic nuts like cashews or macadamia nuts. There might be sunflower seeds in there. Perhaps chickpeas. Do you have pepper, paprika, coriander, mustard seeds, coconut? Well, all depends on what you like. Nigella seeds? Why not. Fennel? Perhaps. Whatever you’re using, just make sure it’s toasted if necessary, then ground up. And that, as they say, is that.

For my version, I decided not to do any forward planning. I would wing it. Let’s see what’s in the house, and then hope for the best. It was a very dreary Saturday morning, so actually the best time to make something that brings flavours and aromas of far-off places.

For the nuts, I used hazelnuts and pistachios, which I toasted lightly in the oven. I also had a few sunflower and pumpkin seeds, so they also went into the oven for a few minutes. I thought I also had almonds, but no – I must have used them all up, so they were not going to be used today. Winging it, remember!

I also dry-roasted a few things in a saucepan. Sesame seeds, nigella (black onion seeds), fennel and cumin seeds. I also added a bit of black pepper, Piment d’Espelette and sea salt.

With things at various stages of toastedness, I got to grinding them. The spices were pretty finely ground. For the sunflower and pumpkin seeds and the nuts, I worked to the rule of thirds – one-third fine powder, one-third moderately ground, and one-third in small chunks. It’s a rule in so far as this is what I did. Not sure that it is a real culinary rule, or even a tenet of making good dukkah. But it worked.

Having made what is essentially a large bowl of spiced nut powder, I now needed a way to eat it.

Well, use it whenever you need to add a little flavour.The simple option is to serve it with bread and olive oil (dip bread in oil, then in the dukkah, then marvel at the taste). Just avoid getting too much oil into the dukkah bowl. This stops the dukkah sticking to the bread, and I suspect that this would be regarded as terribly bad form in a Cairo café. The lesson? Keep your powder dry!

Or make hummus or some other dip, and sprinkle the dukkah all over it. Or take cubes of soft cheese or feta and coat with dukkah. Or add spoonfuls to a green leafy salad, add a simple vinaigrette and enjoy the rich flavours that the dukkah adds.

You might just sense from this that I really like this stuff. I’ve found that it makes a great condiment, and while it’s got salt and pepper in there, it also adds interesting new dimensions to foods. You also find that you get different flavours with each mouthful. An aromatic moment from the nigella seed, a flash of hotness from the paprika, then the warmth of cumin seeds.

The recipe looks long, but just because I’ve tried to make it clear what’s happening and a few tips to make sure everything turns out great. But I reckon you could go from start to finish in less than 30 minutes, and that’s only because you need to let the nuts cool down. Happy grinding!

To make dukkah:

Note: this is just a guide, adapt spices to your own tastes!

• 100g (approx. 1  cup) nuts (I used pistachios and hazelnuts)
• 2 tablespoons sunflower seeds
1 tablespoon pumpkin seeds
• 50g (1/3 cup) sesame seeds
• 1 teaspoon nigella seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon sea salt
• 1/4 teaspoon paprika or Piment d’Espelette

Set the oven to 150°C (300°F).

Put the nuts on a baking tray, and put the sunflower seeds on another tray. Toast in the oven until the nuts are fragrant and lightly coloured, and the sunflower seeds are golden brown (be careful – seeds are done before the nuts so come out sooner!). When ready, remove from the oven and leave to cool.

Next, toast the sesame seeds – put them into a saucepan and cook over a medium heat. Keep stirring the seeds until they are golden and smell toasted. Remove from the heat and put the seeds on a plate to cool (if you leave them in the pan, they will keep cooking and might burn).

Finally, toast the spice seeds. Put the nigella, fennel and cumin into a saucepan and cook over a medium heat until the seeds start to “pop”. Take off the heat and put the seeds on a plate to cool.

Now, the fun part. Using a mortar and pestle, a spice grinder or a food processor, grind everything! Grind the spices finely, but for the seeds and nuts, aim to have some ground to a very fine powder, but leave some just barely crushed – this adds a bit of visual interest and texture to the finished dukkah.

Store in a large jam jar in a dark place.

Worth making? This really is a very simple but very delicious condiment for the table. It’s great to spice up and enrich dips, salads, sandwiches etc, and it great if you like interactive appetisers.

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Super-Healthy Seed Crackers

I’ve recently had a real thing for seeds, and have been adding them to lots of things. Lightly toasted pumpkin seeds in salads, sunflower seeds in muffins, muesli and cous cous, sesame seeds on ice-cream. They just bring that little extra something to a dish. Don’t believe me? Well, in Vienna, you can even have vanilla ice-cream with a drizzle of nutty, green pumpkin seed oil. Very chic. If you see pumpkin oil, I urge you to buy it. Makes a fantastic salad dressing and a rather groovy green risotto.

So…if seeds are so good, why not try making something that focuses on the seeds and makes them the star, rather then just expecting them to be support actors? My initial idea was to make some sort of sweet muesli bar, but mostly with the seeds. Then I realised that I have put so much sweet stuff on this blog and I wanted to try being a bit healthier after indulging a little bit too much on holiday, so it had to be something savoury. A few minutes online and I found, via the ever-useful LA Times, a handy overview of all things seed cracker related. To the kitchen, and start experimenting.

I worked out a recipe based on a standard cracker recipe, and mine worked out really well. The dough came together easily, and was a doddle to roll out and cut. Sometimes pastry is a complete nightmare, taking on its own personality and stubbornly refusing to do what you want it to do. Then you finally get it into a decent shape, and in the oven it throws another tantrum and does crazy stuff like puff up on one side only, or shrinks and looks a bit of a mess. But not this one. It just took a little flour and a rolling pint to get it to about 3 mm thickness, then I cut the crackers out using a knife. Before I baked them, I glazed with a little beaten egg and sprinkled over a few more seeds. If you want that glossy looks-like-its-been-varnished look, then egg is the way to go. After baking, the turned a dark tan colour, and had kept the square shape I had been looking for. Result.

And how did they taste? Really good. There is nuttiness from the various seeds and the buckwheat flour, and just the tiniest hint of sweetness from the honey, and the poppy seeds keep a little bit of crunch and pop in your mouth as you eat them. And of course, them make a delicious foil for a huge slice of mature cheddar, which I think is the way all crackers want to be eaten. Delicious!

For around 50 crackers (5cm x 5 cm):

• 40g sesame seeds
• 30g pumpkin seeds
• 20g sunflower seeds
• 10g poppy seeds
• 120g wholewheat flour
• 40g buckwheat flour
• 1/2 teaspoon sea salt, finely ground
• 2 teaspoons honey
• 2 tablespoons vegetable oil (I used olive oil)
• water, to bind
• egg white, to glaze
• seeds, to decorate

Preheat the oven to 150°C (300°F). Line a baking tray with baking parchment.

Mix all the seeds together, and blitz in a grinder until you have a fine powder. Don’t go too far, or they will become oily. The poppy seeds might stay whole, which is fine.

In a bowl, combine the ground seeds, flours, salt, honey and oil. Mix well.

Add enough water to make a dough (around 100ml, but it will vary depending on your flour).

Roll out the dough until 2-3mm thick, cut out small rectangle or squares, and place on the baking sheet.

Brush each cracker with a little beaten egg, and sprinkle over some seeds.

Bake for 15 minutes, or until the crackers become brown. Remove from the oven and transfer to a cooling rack.

Worth making? These are delicious and (probably) nutritious. They were a big hit with everyone that tried them, so will happily be making them again. Good if you want to feel a little sophisticated next time you serve up some good cheese.

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