Friday, 22 June 2007

Roasted Pumpkin Seeds

If you want something to nibble on with a drink, something that isn't too heavy, or fatty, something that is even good for you, try roasted pumpkin seeds.
I always feel bad about throwing away the seeds of pumpkins when preparing the flesh for a dish. The first few times I tried to roast them I made a hideous mess of a previously clean oven ; the popping was quite exciting, the cleaning less so. I have since learned the trick for keeping the seeds whole is a low temperature.
Pumpkin seeds are a good source of essential fatty acids and minerals such as iron, magnesium, potassium and zinc.
To roast the seeds : heat the oven to 140°c, clean the fibers from the seeds then toss with the flavouring of your choice. Perhaps Tabasco and a bit of salt or garam masala or Worcester sauce.

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