Tag Archives: cinnamon

Toasted Pumpkin Seeds

23 Oct

Stuck with left over pumpkin seeds?! I know how you feel, it seems a waste to chuck them but no idea what to do with them, happens all the time! But not anymore, just by adding some cinnamon, and other spices these can easily become you’re new favourite snack!!

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Ingredients:
Pumpkin seeds from one pumpkin
1 1/2tsp Ground cinnamon
1tsp Nutmeg
1tsp Mixed spice
2tbsp Vegetable oil

Estimated time: 15minutes

Directions:

First the gross bit, you need to clean/wash the pumpkin seeds. Unfortunately the easiest way is to rinse in water and dry, or lay down on a tea towel to remove any bits of pumpkin.

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Put the seeds into a small bowl and stir in the vegetable oil, make sure all of the seeds are coated.

Weigh out your spices into another bowl and mix well before stirring onto your pumpkin seeds. Give these a good stir so that they’re evenly coated.

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Spread the seeds onto a tray lined with baking paper and bake in the oven at 170c for 10-12 minutes. Check the seeds after 5 minutes and give them a stir. The seeds will become a light golden colour when they are cooked and will be crunchy.

Allow the seeds to cool before eating! These will keep for ages in an airtight container and will be ready for any late night snacking or parties you might have!! These are also brilliant to cover cakes with, especially pumpkin cakes 🙂

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I hope you all love these tasty things, they are so easy and can have the flavour changed easily just by using different spices! Enjoy everyone!! 🙂

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Rhubarb Crumble

18 May

Rhubarb rhubarb rhubarb, I know, how do you make rhubarb edible?! Firstly I for one have always liked rhubarb (although my dad has often served very sour rhubarb puddings!) whether its a crumble, in a pie or as a summer trifle, you just have to balance the sour with sweet!!!

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Ingredients:
For compote:
250g Chopped rhubarb
100g Caster sugar
2tsp Vanilla

150g Fresh chopped rhubarb

Crumble:
500g Rolled oats
50g Muscoavdo
1/2tsp Ground cinnamon

Estimated time: 40 minutes

Directions:

Firstly the compote, you can of course make a crumble without the compote but I like having the different textures of rhubarb 🙂 so wash your fresh rhubarb'(just in case there is any dirt on them from when they were picked) once washed chop them into small squares and put them all into a large saucepan. To the pan add your caster sugar and the vanilla, give this a rough stir and put onto the hob. Heat this gently until the sugar starts to dissolve and the rhubarb will start releasing water.

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As soon as water starts to appear in the pan you can turn up the heat and start reducing the rhubarb. More water will appear, don’t worry it won’t change the flavour, but it will prevent the rhubarb from burning. Allow it to cook down until you are only left with a few pieces that are firm. Once at this stage take off the heat and leave to one side.

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Now in your chosen dish chop the rest of your rhubarb (150g) into bite size pieces, make sure they cover the bottom. Sprinkle some Muscovado sugar over them.

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Carefully spoon your cooled compote on top of the chopped rhubarb, try to make it cover all of the chopped rhubarb so that it will be an even amount when it’s all cooked.

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In a bowl weigh your oats and sugar. Stir the Muscovado into the oats, try to make sure that there aren’t any big lumps of sugar left before mixing in the cinnamon.

Now simply sprinkle the crumble topping over the rhubarb. This crumble won’t go as crumbly as normal crumble, but is a lot healthier than butter, sugar and flour!!

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Place this in the oven at 180c and bake for 20-25 minutes, the topping will go slightly golden when done!!

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Be careful not to burn yourself when it’s done!!! This is so tasty, and makes you excited for spring and rhubarb!!!!!!! And I bet that’s a thought you’d never have :p enjoy everyone!

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