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
Ingredients
- 1/2 cup pumpkin seeds
- 2 cups water
- 1 teaspoon salt
- To season the seeds:
- powdered ginger
- paprika
- Olive oil
Method
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)
Notes:
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
I intend to try this. Thanks for the inspired recipe!
I’m planning on trying this soon too, I just picked my rather pathetic pumpkin crop and they are ripening on the window sills as I type
I’m hoping that the child next door will give me the ‘guts’ from his Halloween pumpkin. 🙂
I never knew that about soaking them in water first. I am going to try that next time I make them! Thanks!
It’s a brilliant tip isn’t it, I a new thing for me too!
I’ve always just roasted the seeds with salt, your post has inspired me to have a go with other flavours too – thank you!
I’ve tried chillies and a bit of cumin before but Sawsan’s version is so tempting isn’t it!
Oh, goodie! We have – or WILL have – a ton of seeds to snack on this year!
Having seen the photos of your pumpkins you certainly will Marie !
What a great idea. The next time I have a piece of pumpkin, I am going to give this a go.
I also think roasting pumpkin seeds is a great way to use all the pumpkin!
Is great idea! 🙂 Perfect for halloween and all those seeds we get after carving a jack-o-lantern 😉
It’s a lovely seasonal recipe isn’t it Giovanna, and I think Sawsan’s tips and flavourings are fab too
I’m thrilled to have this simple working recipe! I can’t tell you how often I’ve tried to roast pumpkin seeds without success, guessing at time and temperature…edible but not good. These look ans sound wonderful. Thank you!
No more guessing for either of us Cindy!! I think Sawsan is so clever and talented in the kitchen (and her photos sinng out too!)
I LOVE toasted pumpkin seeds. We toast them tossed in soy sauce, but will definitely try this recipe for seasoning.
Me too !!!
And now I need to try your way of making them with Soy Sauce 🙂
I used to roast pumpkin seeds every year when I was a kid, but haven’t done it for decades! I don’t know why, because their flavor is so good. Really like how you’ve spiced them up here. Great guest post! Thanks.
Hi there John and thanks for popping in ! I love the sound of the spices too, Sawsan is so clever in the kitchen isn’t she!
Thank you Claire for having me as a guest on your wonderful blog 🙂
Thank you kindly for all your nice words about me and my blog..I deeply appreciate them
The pleasure is mine, thank you 🙂
Now I’m back and have proper internet access I want to thank you again! Thank you so much for your guest blog, a real treat to have you Promenading 🙂
I could eat my weight in pumpkin seeds. One of my favorite things about this season!
🙂 I’m imagining the pile of shells left over after eating your weight 🙂
I love your process of boiling first.. and the seasonings have inspired me, Sawsan!! Claire.. I hope you are having a wonderful holiday!! xx Smidge
The boiling first is genius isn’t it, I’d never thought to do that so I’m chuffed to bit Sawsan has shown me !
I love too and also I loved your photographs too… as if I can take from my screen… You are amazing dear Claire, Thanks and Love, nia
Aren’t Sawsan’s photos brilliant Nia, so talented!
Claire, you’ve picked another winner to guest host for you. This is a timely recipe, Sawsan, and I’ve never heard of boiling the seeds before baking. It’s a great idea and certainly will cause the seed to be salted. I cannot wait to try this. My thanks to you both!
Hi John, I loved this recipe too for it’s simplicity, it’s seasonal(ness) and the tips
Hi Sawsan, As we carve pumpkins with scary faces for Halloween, this will give us lots of raw material for roasted, toasted seeds! What other mixtures of spices do you recommend?
Hi there, it’s certainly a timely recipe. Looking at the comments others have tried soy sauce, and I’ve tried chilli flakes and cumin before now
What a delicious guest post my friend, nothing quite like toasted seeds! 😀
Cheers
Choc Chip Uru
they are a perfect snack aren’t they CCU 🙂
I love Chef in Disguise! Great blog!
Isn’t it fabulous, a real favourite of mine !
Over here for the first time straight from ‘Chef in disguise’ where I have already talked of bookmarking and trying Sawsan’s ‘way’. Great to find a new and interesting blog 🙂 !
Thank you for popping in ! Isn’t Sawsan’s blog just brilliant!
Lover of the pumpkin seeds – thanks for sharing:)
Pumpkin seeds are perfect for sharing aren’t they 🙂
Oh I love toasted pumpkin seeds and have a couple of recipes that I make religiously. Looks like I might have a third. Love the ginger paprika combo!
Doesn’t the combo sound tempting! I’ve tried chilli and cumin before but am always on the lookout for new ideas too ! and thanks for popping into the Promenade 🙂
Like others have said, the boiling first is a new method. I have tried several very simple methods in the past, but this is the complete package! I have two pumpkins sitting in my kitchen right now! Possibilities. 🙂
Hi Debra, isn’t it a great idea, makes so much sense too!!
Ah Sawsan – love the images of the wet earth after the rain (can almost smell it). Love the pumpkin seeds too – they don´t really eat them that much in the UK but in Spain and Italy they´re a popular snack and I love them! Hi Claire – hope you´re having fun 🙂
Hi Tanya, I loved Sawsan’s worrds just as much as I loved her photos and recipe! So evocative
I know what I’m doing with the seeds from our jack-o-lantern pumpkin this year! Bookmarked, thanks Sawsan! Hope you are having a great vacation, Claire!
Hi Betsy, I can’t wait to try the recipe out, my pumpkins are ripening on a window sill, so I just have to be a bit patient !
I can eat these by the handful 🙂
I think they are universally popular Tandy !
My CSA hosts a Harvest Party every year where we carve pumpkins. Then I bring back the seeds and roast them–love fall!
The party sounds fun Inger! And even better that you get to take the seeds home !!
I think I could substitute the seeds from my butternut squashes for the pumpkin seeds.
Hi Norma, I’ve not tried butternut squash seeds but I’m sure they’d work well
Thanks for this snack idea guaranteed to put us in a fall kind of mood Sawsan. Claire, hope you are having a fabulous vacation!
Hi there and thank you, I had a wonderful break, very relaxing!
thank you sawsan, you have inspired me to try them whole, and boiling the seeds in salty water sounds inspired!
Hi Christine, isn’t Sawsan’s recipe brilliant ! Mind you I guess you are in full on Spring where you are……
Hi Sawsan and Claire. Sawsan told us she was visiting here so I just had to come along and see what all the excitement was about. Claire, you have a wonderful blog and I’m so glad to meet you – even if you aren’t here and are off holiday making somewhere. 🙂
I have never eated pumpkin seeds whole. My mother always told me it was like eating bubble gum and the hulls would sit in my stomach for weeks. LOL The things we let stick in our brains.
Thank you Maureen for popping in and saying hi, lovely to meet you ! Isn’t Sawsan’s blog just the best?!
And that is just the funniest story about your mum 🙂
Claire I just realized I miss typed the amount of salt.. It is 1 tablespoon of salt for the boiling water
would you please correct it and then feel free to delete this comment
sorry for the mistake
Hi there Sawsan, no problem and it’s all sorted now 🙂
Thanks for the beautiful recipe Sawsan (and the gorgeous photos – as always!). Thanks too for introducing me to Claire’s blog. I’m especially enjoying the section on seed saving. Yesterday I made fresh tomato sauce, and my beautiful tomato seeds are in the bin!! I’m tempted to fish them out! Sawsan, love the idea of boiling the pumpkin seeds in salted water first.
Hi Saskia, lovely to meet you ! and I’m so please dyou enjoyed the seed saving, even if your’s ended up in the bin 🙂 they really are so easy to save and re-sow!
And isn’t Sawsan’s food photography outrageously good !! It has been a real pleasure to host a blog here on the promenade 🙂
So simple and easy! I will be making these this weekend! Great idea for a guest post Swanson!