Halloween approaches! Well you don’t need me to tell you that, but it sets the tone. I don’t like being a clichés but then what’s cliché and what’s just tradition??! I am referring of course to the grand food blogger ‘tradition’ (?) of myriad pumpkin posts in October and November. And who am I to stand against tradition?
This week in preparation for this Friday we decided to have a little pumpkin carving competition, myself and the bf. We each got a pumpkin, perused google images for inspiration and set to work. I honestly didn’t know what I wanted to do. I started out with one idea about a Halloween cat in a tree but this morphed into something that is a lot more Christmas than Halloween but hopefully still wintery enough. I guess sometimes you can feel like you’ve had enough scares for a while and then you want a soft focus. My boyfriend’s pumpkin came out really well. Again, it’s not traditional but if you live near a forested area in the states or up north then I’m sure this image on your back porch would strike fear into your heart.
|My BF's bear print pumpkin, I love it!|
So lets move onto the next little cliché, er, er... I mean tradition. Roasted pumpkin seeds! Yes that’s right, why waste when you have to gut your pumpkin? make use of those seeds! I am taking these a slightly different direction too. Lots of people spice and salt their pumpkin seeds but I wanted to sweeten mine. My sister used to get these delicious vanilla pumpkin seeds around Christmas (I know the C word again, sorry). I thought those seeds were absolutely delicious and so inspired by them I have gone for a sweet vanilla roasted pumpkin recipe.
Vanilla Roasted Pumpkin Seeds
Step 1 – Remove from your pumpkin, carve your pumpkin, and then was your seeds.
Step 2 – Dry your seeds on a fresh clean dish towel
Step 3 – Bash with a rolling pin to crack the shells
Step 4 – Boil a saucepan of water with 2 tsp of sugar and 1 tsp of salt, then put in your seeds and boil for 30 mins
Step 5 – Strain the seeds and return to the warm pan, shaking to dry a bit before adding a half teaspoon or vanilla bean paste and stir thoroughly
Step 6 – Put some oil on a baking sheet or roasting dish, I used almond oil but roasters preference and roast for 10 minutes on 200’c. Stir frequently.
Step 7 - Once out of the oven move them to some kitchen paper adn sprinkle with a pinch or two or sugar and one pinch of salt. Let them cool completely and then enjoy. The shells can be cracked off or eaten. They make a delicious snack or party food.