| Archive for Downsizer For an ethical approach to consumption |
| nettie |
roast pumpkin seed recipes??With Halloween fast approaching we seem to have a surplus of pumpkin seeds, do any of you have any fave spice blends that you use to roast them with? |
||||
| Slim |
Bragg's liquid amino can be good, though I usually just salt them and roast as is. Maybe a bit of olive oil | ||||
| earthyvirgo |
tiny bit of olive oil and a sprinkle of shoyu makes them nicely savoury.
They need shuffling around a bit whilst toasting/roasting because of the wetness of the shoyu but I let them cool right off in the baking trays and they crisp up well. EV |
||||
| Midland Spinner |
I soak them in salt water for a day, drain, dry them & then either roast (if the oven's already on) or dry-fry. | ||||
| borischarlton |
They are lovely roasted then mixed with natural yoghurt and honey for breakfast.
Rob |
||||
| James |
Do you roast / dry fry them while they're still damp from being soaked? |
||||
| Midland Spinner |
It's better to wait until they are dry, but I've tried roasting them a bit damp and it was OK - at first I thought I'd wasted the whole batch! - they were OK but not as good as those where I'd waited until they were dry. Roasting gives a more even colour/taste, dry frying gives a more patchy colour & taste (if you see what I mean). I've tried marrow seeds & butternut squash seeds as well. I've just finished dry-frying a batch & have had to put them away - they certainly won't keep if I don't! |
||||
| nettie |
Thanks for the ideas folks 
|
||||
| Blue Peter |
Are these recipes for hulled or unhulled seeds?
Peter. |
||||
| Midland Spinner |
With the shells / seed coats on. I eat the whole thing usually (extra roughage), although OH usually shells them & just eats the seedy bit in the middle. |
||||
| nats |
how do you get all the fleshy stuff off the seeds before roasting??? | ||||
| Midland Spinner |
I wash well in water - squeeze & squidge the seeds to get the fibres off them, then I run my fingers through the water to catch as many of the fibrous bits as I can, then drain the seeds through a sieve, pick through for obvious bits of flesh, put back into some water & swish a few more times for fleshy bits (repeat if necessary), drain & add to salt water. Leave for 24 hours, drain, put somewhere to dry (keep stirring them around a bit otherwise they don't dry but do go mouldy). Then roast. |