Spicy snacks

I received an email from my friend Meg a few weeks ago. It had no content, just the subject line "I'm sick of reading about preserved lemons". So yes, I think it's obvious to all that the poor old blog has been well and truly neglected. But, it's 2012, a fresh start!

For those of you who don't know (and that can't be many, because I'm sure my readership has dwindled to now include only those I know personally), I started a new job at the beginning of January, which will be far more demanding of my time and my brain, and which is based in Birmingham.  Although not immediately apparent, I want to keep the blog going, so am aiming to update it about 3 times a month (oh the laughs, the derision, the scorn, the disbelief! I can hear you you know!). I'll still be writing about things I cook but I'll also be expanding the scope to include general lifestyle topics, such as travel, a little arts and crafts, some more day/weekend guides, and eating of course.


So to kick off the new year, a very easy peasy recipe that I think my whining friend Meg will like. Spicy roasted pepita seeds. Also easily adaptable to become spicy roasted almonds or spicy popcorn. Or a combination of all three. 

Basically, you make a delicious spice mix, by mixing 2 tablespoons paprika (preferably smoked), 2 tablespoons curry powder, 1 teaspoon chilli powder, 1 teaspoon coarsely ground black pepper, 1 tablespoon sea salt. You can make several times more than this - it will keep in a jar for ages. Play around with the spices and add more heat or smoky paprika if you like (or maybe some ground cumin or coriander). Make sure you've added plenty of salt. You can always add more/different spices once you've made and tasted your seeds. 

If you want a yummy, healthy snack, or nibbles for when friends are coming for dinner, you can then:

(a)              Toss almonds in olive oil and then spice mix so they are coated. Roast the almonds in the oven at about 180-200 degrees, checking every 10-15minutes until browned. They are gorgeous hot, but you can let them cool and keep in an airtight jar for as long as they last.

(b)              Toss pepita seeds in olive oil and then the spice mix, and roast in a large frying pan on medium - high heat. They will begin to "pop" and brown a little. Leave to cool as for the almonds.

(c)              Microwave buttered popcorn according to packet instructions. Once cooked, carefully open the top of the packet, pour in a little olive oil and then the spice mix. Hold the bag closed and shake until the popcorn is covered. Serve hot or cool. 


I used to have bowls of the spicy popcorn on the table when people arrived for supper club, and was often offended that of the 3 course meal I had slaved over, some people continually raved only about the popcorn!

Enjoy!

P.S. For those of you who (putting hope well and truly over experience) log on daily to see the latest post, let me know if you'd like me to shoot you an email with a link to the new post when (if – no, no, no, when) it goes up. Just send me an email at lexeat [at] gmail.com