Monday, October 27, 2014

Sweet pumpkin seeds: Halloween

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 very family friendly pumpkin
With stars all around the back!

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.


No comments:

Post a Comment

Honeymoon first Stops: Boston and Las Vegas

We left London on A Saturday afternoon and flew to Boston, arriving in at 7.30pm Boston time. We somewhat regretted flying from London when ...