The boy just had this first experience of performing on the stage last weekend. It was for his school’s graduation and year-end concert. His class danced to the rythym of the ‘Ten Little Indians and《我真的很不错》. We saw how he pranced and jumped around on the stage with no signs of any stage fear at all. He was in fact one of the better dancers in class, evidently one of the rare ones amongst his peer who could execute every single step according to the beats and lyrics of the song. He obviously had it all well-memorised in his head. It was amazing. He really is a big boy now.
I must confess that I cried when I first saw the boy on the stage. Having spent so much time taking care of him for the last three and a half years or so mostly by ourselves, it was almost unbelievable to see that he was actually able to carry out a performance with his class, without his parents beside him nudging him on. I’m sure those of you with children will know what I mean.
Well, any way, back to the topic of this recipe post.
Halloween is approaching quickly and the easiest way to get into the mood of Halloween would be to visit some haunted houses but given that the boy is still too young for such an adventure, I decided to make some simple treats for the occasion. I brought home a huge-ass orange pumpkin and cleaned it inside out. I dug out the pumpkin seeds for this recipe and roasted the remaining flesh of the pumpkin for my pumpkin soup. It’s amazing how much seeds you can actually get from a pumpkin. Give it a try and I’m sure you will be as amazed as I am.
- Pumpkin seeds: 1.5 cups (from 1 medium-sized pumpkin)
- Butter: 1 tbsp
- Sugar: 2 tbsp
- Brown sugar: 1 tbsp
- Ground cinnamon: 1 tsp
- Salt: 1/4 tsp
- Thoroughly clean off the grime from the fresh pumpkin seeds. Pat dry.
- Melt butter in saucepan. Add pumpkin seeds and coat with butter.
- Leave to roast in pan for 10-15 min till browned. Remove from heat.
- Preheat oven at 150 degrees Celsius.
- Combine sugar, brown sugar, cinnamon and salt in a bowl. Toss pumpkin seeds with sugar mix to coat evenly.
- Line baking tray with greased paper. Spread pumpkin seeds evenly on the tray.
- Roast for 30min or longer if required till golden brown and crispy.
- Leave to cool before storage.
- Serve it with some pumpkin soup and crème fraîche to give the soup some added texture. You can refer to the Spooky Halloween Pumpkin Soup recipe that I have previously attempted a few years ago for the recipe.
1 small bottle of pumpkin seeds