Morning all, how are we doing today? Bright and cheery, rainy and drizzly, cloudy or just plain brrrr? I love Monday’s on holiday, that thought of, aaahhhh I don’t have to rush to go anywhere…. sorry that’s not helping you much is it?
So onwards and upwards with my guest bloggers, when I asked my friends on here if anyone wanted to come and play on the promenade while I was away and Sawsan offered I couldn’t help but shout YES PLEASE! Sawsan is a clever cook, photographer, stylist blogger whilst juggling her busy life in Jordan with her young children. Her blog os packed with tempting treats, classic Middle Eastern fare, fusion and inspiration from around the globe. I think I’ve lost count of the number of recipes I’ve bookmarked and saved !
Her blog, Chef In Disguise is a visual and tempting treat, if you pop in (I do urge you to!) you’ll receive a wonderful warm welcome.
The sky lights up and before I get to the window, I hear the rumbling of thunder. I open the window and the smell of the wet earth washes over me. I close my eyes and remember my fifth grade teacher reciting a French poem about the wonderful smell of the earth when the first raindrops dance over the ground. I open my eyes to make sure that I am not imagining it all and with a big smile sit by the window enjoying the beauty of the first shower of the season.Thinking what a wonderful world this would be if those little raindrops could wash people’s hearts the same way they wash the trees and houses. If only! for now, I have to settle for the symphony of those little raindrops on the window. Fall is officially here.
With those refreshing showers and cold morning breeze, autumn brings apples, figs, pomegranates and of course, pumpkins. For some people , pumpkins are only good for pumpkin pie and jack o lanterns. Well I am here today to tell you that there is so much more that those bright orange orbs can offer and we’ll start with toasted pumpkin seeds
Toasted pumpkin seeds make for a wonderful snack, they are great when you have friends coming over or when you are craving something crunchy and want to stay clear of the chips. What I love about toasting pumpkin seeds at home is the fact that I can play around with flavors. You can always play it safe and only add salt but if you are feeling adventurous try paprika, ginger, garlic powder or your favorite spice and come up with your own seasoning mix for toasted pumpkin seeds
Toasted pumpkin seeds
- 1/2 cup pumpkin seeds
- 2 cups water
- 1 teaspoon salt
- To season the seeds:
- powdered ginger
- Olive oil
Scoop out the insides of your pumpkin.
Separate the seeds from the stringy core and then rinse them
In a small saucepan, add the water, seeds and 1 tablespoon of salt
Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
Spread your seeds on a baking sheet and allow to dry completely
Drizzle the seeds once they get dry with 1-2 tablespoons olive oil, sprinkle with the seasoning of your choice (I went with ginger and paprika).
Spread the seeds out over the roasting pan, all in one layer.
Bake in a preheated oven at 200 C till they become golden brown ( 10-20 minutes).
Take the seeds out of the oven and allow to cool completely before eating.
Either crack to remove the inner seed or eat whole (my personal choice)
Simmering the seeds in salty water aims at allowing the salt to go into the seeds, so you don’t only get salty shells but the seeds too are seasoned to perfection