The thing about roasting and pureeing your own pumpkin is that you end up with lots of seeds going in the recycling. Well I’m hear to tell you it doesn’t have to be that way! Nope. You can roast the pumpkin seeds for a delicious and healthy snack, or to use in granola, crumble topping, to sprinkle on top of pumpkin cakes…the possibilities are endless (almost).
Great thing is, it takes no time at all and you can get creative with the spices you use. Go savoury with chilli, cumin and coriander. Keep it simple with salt and pepper or cinnamon sugar. I’ve gone down the pumpkin spice route, with a little twist of ground cardamom to mix things up! Very tasty. (more…)
Pumpkins are at the top of my list this week. I’ve roasted my own for pumpkin puree, how to coming soon, and made two recipes with it already. They tasted great but I’m having a little trouble getting the textures right. Oh well, more taste testing required! Here are some people who are already nailing their pumpkin recipes:
Love coming across new (to me) blogs that are bursting with recipes and photos that are so inspiring. Kitchen Treaty is a beautiful looking blog and these fluffy pumpkin pancakes are a must make!
My favourite coffee shop drink is the seasonal PSL (Pumpkin Spiced Latte) from Starbucks. I have to hold myself back from wasting too much money on them. This homemade chai version is a great new take on it.
Really enjoyed this Ina Garten article. Mostly because I love her and her idyllic East Hampton life but I like her take on keeping things simple in the kitchen.
My favourite blogger has a new cookbook out, called Homemade Decadence! Joys blog is what first uncovered the whole world of food blogs to me and I haven’t looked back. If this second book is anything like her first it will be jam packed full of delicious, must-make recipes.