Marie from Grimsby said:
If I have too much food left over I freeze it in small batches for my baby, and bigger batches for my children... More
Roast Pumpkin Seeds
These lovely little seeds should never be discarded, if like me you would rather eat them than wear them as a necklace then this is the perfect recipe for you as they make a great nibble.
Ingredients
Serves 6
- 100g pumpkin seeds
- Pinch of cumin
- Pinch of garlic salt
- Pinch of paprika
-
1 tspn Olive oil
Olive oil
Usually the darker green the oil, the richer the flavour.
- Extra virgin olive oil is good for drizzling on salads and should never be heated as this destroys the fine properties
- Lighter olive oil is good for adding to bread, or to flavour a salad or marinade for chicken, meat, fish or vegetables. Lighter olive oil can be gently heated and added to marinades and baking.
-
Pinch of coarse sea Salt
Salt
Consider tablesalt, sea salt or crystals.
Sea salt’s pronounced and salty flavour means less is required to season food.
-
Freshly ground Black peppercorns
Black peppercorns
Best used as a condiment.
They can be lightly crushed and used to spice up a creamy sauce or to coat fillet steak or chicken breasts.- Although it might seem odd, grinding black pepper over a bowl of strawberries enhances the flavour of the fruit.
- Pepper that is pre-ground is not fresh tasting and often has other ingredients mixed in.
- Choose the type of mill that suits you, and if you want coarser pepper you can loosen the screw on the top of the mill or crush the seeds in a pestle and mortar
Instructions
- Heat a frying pan, add the olive oil and then add the pumpkin seeds.
- Once they become brown then tip them into a bowl and season them with the other ingredients.
Comments on this recipe
Yum its a great snack, I also like sunflower seeds roasted with soy sauce.
read it, made it, loved it .....!
Comments on this recipe