Sorry for the serious lack of posts! I've been at home and far too lazy to do anything! Hope everyone had a wonderful Christmas and has set lots of New Years Resolutions!
Step 1: De-seed the pumpkin! I didn't even know that the little seeds went all the way through that stringy bit in the middle!
Step 2: Wash the seeds and make sure all the little bits of pumpkin flesh are off them, it's a bit like cleaning mussels and getting all the beards off.
Step 3: Dry them and place in one layer on a baking sheet, cover with a good drizzle of olive oil and loads of sea salt (the seeds become a lot less healthy with all the salt, but they're so tasty!)
Step 4: Bake at 120 degrees Celsius for about 40 mins (I went off to do yoga and lost track of time when theses were in the oven and they managed not to burn so don't worry about them!) et volia! You have tasty, relatively healthy, toasted pumpkin seeds!
I wish I could say the past two weeks have got lots of photos to go with them, but sadly they haven't, I took the camera home with excellent intentions but my intentions just didn't manifest themselves! So instead there's a recipe with pictures for you.
I made pumkin soup for the twin's lunch (seriously yummy by the way!) and decided that instead of throwing the seeds away I'd roast them for a healthy snack.
So here goes, my first recipe with pictures!
You need:
Pumpkin seeds (I take my hat off to anyone who frequently deseeds pumpkins, they are fiddly!)
Salt
Olive Oil
Baking Tray.
Method:
Step 2: Wash the seeds and make sure all the little bits of pumpkin flesh are off them, it's a bit like cleaning mussels and getting all the beards off.
Step 3: Dry them and place in one layer on a baking sheet, cover with a good drizzle of olive oil and loads of sea salt (the seeds become a lot less healthy with all the salt, but they're so tasty!)
Step 4: Bake at 120 degrees Celsius for about 40 mins (I went off to do yoga and lost track of time when theses were in the oven and they managed not to burn so don't worry about them!) et volia! You have tasty, relatively healthy, toasted pumpkin seeds!
Here's the lovely pumpkin and pesto soup.
To make this bad boy you throw an onion and a clove of garlic into a pan, and let them soften while you chop a pumpkin into cubes. Throw the pumpkin into the pan with a good shake of cinnamon and cumin, cook for about 5 mins and then add 650ml of chicken stock. Simmer it until the pumpkin's soft then blend and add a good dollop of green pesto and a glug of cream. Re-heat gently and then serve with a lovely splatter of pesto on top.
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