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farmer – PurePumpkinSeedOil.com

Author - farmer

Salad Dressing

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Salad Dressing
Course Salad
Cuisine Austrian
Prep Time 5 min
Servings
serving
Ingredients
Course Salad
Cuisine Austrian
Prep Time 5 min
Servings
serving
Ingredients
Instructions
  1. As always, salad dressing is the most common use for Styrian Pumpkin Seed Oil P.G.I. Using a good quality vinegar, which suits your taste, and whether refined with salt, pepper, seasonings or herbs, it's a delicious dressing for every salad!
Recipe Notes

Tip: The choice of vinegar is a matter of taste, though apple cider vinegar is traditionally used. Styrian Pumpkin Seed Oil P.G.I. is of course also delicious when used in yoghurt dressings.

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Vanilla Ice Cream with PumpkinSeed Oil

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Vanilla Ice Cream with PumpkinSeed Oil
Course Dessert
Cuisine Austrian
Prep Time 5 min
Servings
serving
Ingredients
Course Dessert
Cuisine Austrian
Prep Time 5 min
Servings
serving
Ingredients
Instructions
  1. Place the vanilla ice cream on a plate and sprinkle with Styrian pumpkin seed oil g.g. And caramelised pumpkin seeds. Tip: Various seasonal fruits can be served fresh or as a fruit preparation - the imagination is no limits! Recipe from Community Steirisches Kürbiskernöl g.g.A.
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Asparagus with Pumpkin Seed Oil

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Asparagus with Pumpkin Seed Oil
Course Side Dish
Cuisine Austrian
Prep Time 5 min
Cook Time 5 min
Servings
people
Ingredients
Course Side Dish
Cuisine Austrian
Prep Time 5 min
Cook Time 5 min
Servings
people
Ingredients
Instructions
  1. Peel the asparagus at the ends and poach in salted water for 3-5 minutes until al dente. Drain and arrange on warmed plates. For the dressing mix the Styrian Pumpkin Seed Oil P.G.I., balsamic vinegar, salt and pepper and pour over the asparagus. Slice the parmesan, spread generously over the asparagus and serve.
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Styrian Pumpkin Seed Risotto

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Styrian Pumpkin Seed Risotto
Course Main Dish
Cuisine Austrian
Prep Time 15 min
Cook Time 15 min
Servings
people
Course Main Dish
Cuisine Austrian
Prep Time 15 min
Cook Time 15 min
Servings
people
Instructions
  1. For the risotto sauté the chopped onions in butter, add the rice, pour with white wine and fill up with vegetable stock until the rice is slightly covered. Stir constantly and add stock gradually until the rice is al dente. At last add the chopped pumpkin seeds and the Styrian Pumpkin Seed Oil P.G.I. Meanwhile slice the chicken breasts and season with lemon juice, salt, pepper and paprika powder. Clean the asparagus, cut into bite-sized pieces, blanch and rinse with cold water. Fry the chicken slices, add the asparagus, pour with vegetable stock and simmer for 15 minutes. Cut the cleaned strawberries also into bite-sized pieces. Add them and crème fraîche to the finished stew and season with vinegar. Tip: As side dish field salad with Styrian Pumpkin Seed Oil P.G.I. goes well. Instead of chicken you can use lamb or tofu with wild strawberries. Try adding some fresh garden herbs (lemon thyme or mint leaves) for a different taste. Recipe from Mag. Theresia Fastian
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Cream of Pumpkin Soup

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Cream of Pumpkin Soup
Course Appetizer
Cuisine Austrian
Prep Time 15 min
Cook Time 10 min
Servings
people
Ingredients
Course Appetizer
Cuisine Austrian
Prep Time 15 min
Cook Time 10 min
Servings
people
Ingredients
Instructions
  1. Dice the onion and sauté in the butter. Add the diced sweet peppers and the cubed pumpkin and continue to sauté. Next, add the water, seasonings and finely diced garlic and let simmer on low until the pumpkin is soft. When the pumpkin is soft, add the finely diced herbs and puree the soup with a hand-held blender. Add the cream and mix again with the blender. Serve the soup and drizzle 1-2 tblsp Styrian Pumpkin Seed Oil P.G.I. over each dish. Recipe from Gemeinschaft Steirisches Kürbiskernöl g.g.A.
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Green PumpkinSeedOil Smoothie

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Green PumpkinSeedOil Smoothie
Course Drink
Cuisine Austrian
Prep Time 15 min
Servings
people
Ingredients
Course Drink
Cuisine Austrian
Prep Time 15 min
Servings
people
Ingredients
Instructions
  1. All ingredients, except water, put in blender, mix well, add water to the consistency that you desire. Pour the Smoothie mixture in serving glasses and serve. (thickens quickly) Rezept von Theresia Fastian (www.fastian.at) / Foto: Stefan Kristoferitsch
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Black Mamba

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Black Mamba
Course Drink
Cuisine Austrian
Prep Time 15 min
Servings
people
Ingredients
Course Drink
Cuisine Austrian
Prep Time 15 min
Servings
people
Ingredients
Instructions
  1. Cut the cantaloupe melon into cubes and place in a mixing bowl, but save some cubes for the garnish. Marinate with a good shot each of rum, orange juice and maple syrup for 1 hour and let freeze in the freezer. For the garnish skewer some melon cubes with lemon grass skewers, douse with Styrian Pumpkin Seed Oil P.G.I., sprinkle with pepper and put to the side. n the meantime, puree the frozen melon cubes in a bowl, season with cayenne pepper, add the sparkling wine and pour into glasses. Use a spoon to float a little Styrian Pumpkin Seed Oil P.G.I. on top of each drink and garnish with the lemon grass-melon skewers.
Recipe Notes

Tip: This drink should be enjoyed with a straw.

The last sip, which contains the Styrian Pumpkin Seed Oil P.G.I. is what makes this melon cocktail into a black mamba.

Recipe from Peter Tichatschek (Moderator, Journalist)

lemon grass (garnish)

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Styrian Pumpkin Seed Oil Bundt Cake

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Styrian Pumpkin Seed Oil Bundt Cake
Course Dessert
Cuisine Austrian
Prep Time 15 min
Cook Time 70 min
Servings
people
Course Dessert
Cuisine Austrian
Prep Time 15 min
Cook Time 70 min
Servings
people
Instructions
  1. Grease and flour the bundt pan, preheat the oven to 180 °C. Beat the egg yolks, Styrian Pumpkin Seed Oil P.G.I., vanilla sugar and confectioner's sugar into a foamy mixture. Add the milk and mix well. Beat the egg whites with a pinch salt and the granulated sugar until they form stiff peaks. Mix the flour with the baking powder and ground pumpkin seeds and add to the egg yolk mixture, alternating with the beaten egg whites and mixing lightly. Fill the batter immediately into the bundt pan and bake at 170 - 180 °C for approximately 70 minutes (use a wooden skewer to test whether the cake is baked right through). When finished baking, remove from the bundt pan and let cool. Spread hot, pureed apricot jam on the cake and coat with the finished chocolate fondant. Sprinkle the bundt cake with the chopped Styrian pumpkin seeds while the icing is still soft and put in a cool place until serving.
Recipe Notes

butter and flour for the cake pan

ca. 200 g apricot jam to coat

ca. 50 g Styrian pumpkin seeds coarsely

chopped to sprinkle

Chocolate Fondant

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