Put the hazelnuts in a dry, shallow pan and
toast them over a moderate heat until their skins darken.
Put a drizzle of olive oil in a pot and add the quinoa to
toast over moderate heat for two minutes.
Not exact matches
Toast mustard seeds in a dry small heavy skillet
over moderate heat, stirring constantly, until mustard seeds begin to pop and turn 1 shade darker, about 3 minutes.
Toast, in batches, in nonstick pan
over moderate heat, about 30 seconds to 1 minute per side.
Meanwhile, in a small skillet,
toast the pine nuts
over moderate heat until light golden all
over, about 4 minutes.
In a skillet,
toast the sesame, caraway and anise seeds
over moderate heat until fragrant, 2 minutes; transfer to a plate and let cool.
Sprinkle each pancake with 1 tablespoon of the
toasted coconut and cook
over moderate heat, flipping once, about 1 1/2 minutes per side.
Prepare the Pumpkin Seed Dip: In a large skillet,
toast the pumpkin seeds
over moderate heat, tossing occasionally, until lightly golden, about 5 minutes.