John Myers
Contents
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Ingredients
- 80 g Peeled pumpkin seeds from a Hokkaido pumpkin
- Kitchen paper
- 1 jar with lid
- 2 tbsp Olive oil
- 1 tsp Pumpkin spice from ANKERKRAUT *)
- 0,5 tsp Ground turmeric
- 0,5 tsp Mild curry powder
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 1 arc Parchment paper
Instructions
- Remove the pumpkin seeds from the pulp, pour into a container and wash thoroughly, spread out on kitchen paper and finish cleaning / drying. Put the pumpkin seeds in a glass, add olive oil (2 tablespoons), pumpkin spice (1 teaspoon), ground turmeric (½ teaspoon), mild curry powder (½ teaspoon), coarse sea salt from the mill (3 big pinches) and colored Add the pepper from the mill (3 big pinches), close the glass and shake vigorously. Spread the pumpkin seeds on a baking tray lined with baking paper and roast in a preheated oven at 180 ° C for about 25 - 30 minutes. Halfway through the cooking time, turn the kernels over and shake the tray a little every now and then. Let the roasted kernels cool down and put them in a container for consumption / nibbling. *) Spice mix of: sea salt, coriander seeds, curry powder, black pepper, dried carrots, nutmeg and cayenne pepper
