It was a few weeks ago (though quite possibly a month or two at this rate as the weeks are flying by) that Jenny from I code and I cook mentioned roasting pumpkin seeds. I immediately went WHAT! started doing a quick search online and yes it’s obvious. Roast the pumpkin seeds and eat them. They are the bits of the pumpkin I’m always scooping out and throwing into the bin and thinking to myself what a waste, what a waste.
So I’ve not seen that many Butternut Squashes recently and it has been a surprisingly warm winter so we’ve not been over doing the stews too much but I did throw a Pumpkin and Kale pot on tonight and thought to myself why the hell not. I did a search for a recipe / how to and found http://ohsheglows.com/2012/09/17/how-to-roast-perfect-pumpkin-seeds-easy-crunchy-addictive/. Perfect, To Work!
OK cleaning up the pumpkin seeds is hell, it’s time consuming picking out all the little bits of pumpkin ( I’m assuming we don’t want any innards on the seeds as it’ll burn in the oven.
Washing / cleaning the pumpkin seeds takes time.
Once they are clean boil in some salted water for 10 minutes give or take.
You’ll want some fine salt to sprinkle over them in the oven.
Once they’ve been boiling for 10 minutes dry them off with some kitchen towel.
Mean while check on your pumpkin / kale / sausage fest :)
Put the dried seeds onto a tray and lightly drizzle some olive oil on and sprinkle some salt. (I’m guessing I used a bit too much of both so will be reducing next time) 10 minutes at 160C give or take and check on them after that and keep on trying one every minute or two after this.
Hey presto when it’s right it’s right. I had to dry off a bit of oil from them but they are VERY tasty and most definitely going to be a new favourite whenever we’re having pumpkins.
So this is yet again another pretty quick and easy one to make. Its also probably not the best for you in terms of the amount of butter I put into it.
So it is Ciabatta with tomato,onion, ham and cheese .. you could grill or oven cook this depending on what you want to do
Ingredients you’ll need
- I like to use vine cherry tomatoes they’ve got better flavour
- I like ciabatta though I’ve used a baguette for this in the past as well
- Red onion is a subtler flavour and less likely to repeat … this time I used some shallots
- Butter .. this requires a good chunk depends on the amount of bread / ciabatta you’ve got. (as well as how crunchy you want it all – 50 to 100g)
- A few slices of ham
You’ll want the usual herbs / spices as well (Basil if you’ve got some or maybe parsley .. and black pepper)
- Start pre heating your oven to 200C
- Chop up your onion pretty finely and fry up in the pan with some olive oil … (I like to add some water to cook the onion it helps kill some of the sharpness as well)
- Throw in the chopped up tomatoes
- Cook for a minute or two and add in the butter you should have a semi runny mix you want this to be runny
- Slice your ciabatta down the center and spread the mix evenly on it.
- Place in the over for a few minutes
- In the mean time shred up your ham (I just ripped it apart with my fingers)
- If your Ciabatta looks like its starting to brown take it out .. throw the ham on top and sprinkle some cheese on as well (I didn’t go crazy with the cheese) throw on some freshly ground pepper and some basil if you’ve got some (I didn’t have any handy)
- Back in the oven for another minute or two
Going to give this one a 7/10 its quick (less than 20 minutes) and tasty