When we carve pumpkins each year we always save the seeds and roast them. After years of trial and error we've come up with a simple process for the perfect crunchy seeds. The key, I've discovered is in the drying.
Here's our very simple process:
After collecting the seeds spread them out on trays or greaseproof paper and let them dry for two days. When dry, toss them in a bowl with a few drops of olive oil. You want the seeds to have a very, very light coating of oil. If you need more than a few drops of oil add more a little bit at a time.
Preheat the oven to around 200C (around 400F). Spread the seeds on a tray and sprinkle with sea salt (try not to overlap seeds too much). Roast in the oven for between 5 and 10 minutes keeping an eye on them. You'll here popping sounds as some of them crack open. Remove from the oven when they're golden brown.
Butternut squash seeds are also great roasted this way but they take less time to dry because they're smaller.
The bowl was a birthday gift from my friend Cara. It's by Kent potter, Kevin Warren, I love his birds.
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We eat a lot of salads, year round. As the weather gets colder and I crave heartier foods I tend to make a lot of salads with steamed vegetables and roasted root veggies. We serve these slightly warm or room temperature. This is my very favourite dressing to use this time of year:
- 1/2 cup tahini
- 2 cloves crushed garlic
- 5 tbsp fresh lemon juice
- 2 tbsp honey
- 1/2 cup water
- 5 tbsp soy sauce 1/4 tsp salt
- 1/4 tsp cayenne pepper
Blend all the ingredients until smooth.
This recipe dresses two or three large family-sized salads. The tahini solidifies a little in the fridge, just stir it up and add a little more of the liquid ingredients if it's too thick.
Other ingredients we add to these salads to turn them into main courses are crunchy lettuces or rocket (arugula), various pulses (cannellini beans, black beans, lentils, barlotti beans, etc.), nuts and seeds.
Do you have favourite autumn foods and drinks?