Here are some of the favourite recipes with Styrian Gold Pumpkin Seed Oil (SGPSO)

If you have other great recipies ideas and want to share please email them to:
info@styriangold.ca
Thanks for sharing

Pappardelle with Styrian Gold Pumpkin Seed Oil and Herbs

A simple, vegetarian pasta dish that tastes so good!

Pappardelle with SGI Pumpkin Seed Oil

Pappardelle with SGI Pumpkin Seed Oil

 

Ingredients:

  • 250 grams egg pappardelle or fettuccini
  • 6 Tbl Styrian Gold Pumpkin Seed Oil
  • 200 grams ricotta cheese
  • 1/4 cup small capers
  • 1/4 cup pine nuts
  • 12 branches thyme
  • 4 branches oregano
  • 2 branches sage salt to taste

Preparation:

Cook the pasta based on the instructions on the packaging.  Toss with the cheese and Styrian Gold Pumpkin Seed Oil,  mix in the pine nuts and capers, and top with the herbs (remove the leaves from the stems, and rip some of the larger leaves).

That’s it!

Bon appetit!

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Coconut Pumpkin Soup

Coconut Soup                                                                                           

Ingredients:

1 kilo of pumpkin (flesh)

1 onion

6 garlic cloves

1 large handful of parsley (about 1/2 cup chopped)

1 1/2 teaspoons salt

1 1/2 teaspoons curry powder

4 cups water or vegetable broth

about 1 cup coconut cream low-grade olive oil for frying and Styrian Gold Pumpkin Seed Oil for drizzling.

Preparation:

Chop the onion, and start frying it in a thick-bottomed pot on a medium flame, with a little olive oil. Once the onion becomes translucent, add the garlic cloves, coarsely chopped and add the spices.  Peel the pumpkin and chop it into cubes, and add it to the pot along with the water. Cover and let simmer until the pumpkin is soft enough that it breaks apart with a fork. Then turn off the flame, add the coconut milk and most of the parsley and blend with a stick blender. Add the rest of the parsley and the Styrian Gold Pumpkin Seed Oil, so that the soup has flecks of green and brown color, or use them to top the individual bowls.

Bon appétit!

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Tomato Bruschetta with Pumpkin Seed Oil (2 servings)

2 large beef tomatoes
1-2 garlic cloves
1-2 tbl Styrian Gold Pumpkin Seed Oil
Fresh basil
Salt
Black pepper (freshly ground, if possible)
8 finger-thick slices Ciabatta

 

Preparation:

Chop the tomatoes. Crush the garlic and add to the tomatoes. Add oil. Mince the basil and add to tomato mixture (reserving a few leaves for garnish). Add salt and pepper to taste. Mix well and let stand at least 15 minutes. Toast both sides of the Ciabatta slices. Arrange the still warm slices on a large plate, dribble with pumpkin seed oil, spread the tomato mixture on the slices and garnish with the reserved basil leaves. Ready!

This is very quickly prepared and is easy on the stomach. I often make the bruschetta after work. A nutritional complement: arrange on the plate beforehand washed and dried salad greens. Especially good is rocket salad.

Preparation: Finely slice the beef and arrange on a platter. Sprinkle with salt, pepper, and chopped onions. Drizzle over Styrian Gold pumpkin Seed Oil and vinegar. You may also substitute a good sausage for the beef.

 

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STYRIAN CREAMY SALAD DRESSING


Ingredients:


1 tablespoon walnut oil,
1 tablespoon apple vinegar,
1 tablespoon french mustard,
Juice of one lemon
1/8 l (1/2 cup) Styrian Gold Pumpkin Seed Oil
salt, pepper, icing sugar

 

With a hand held mixer combine a little bit of salt, icing sugar and mustard with walnut oil and the Styrian Gold Pumpkin Seed Oil (to a – like mayonnaise consistency) and add pepper, some salt, lemon and vinegar.

 

Delicious over any salad!

 

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Chanterelles with Styrian Gold Pumpkin Seed Oil 

Ingredients:

400 g chanterelles, 1 onion, 1 clove garlic,

20g butter, salt, pepper,

30 g Styrian Gold Pumpkin Seeds,

2 shallots, 40 ml of vegetable stock, 1 egg yolk,

2 tablespoons white wine vinegar,

6 tablespoons Styrian Gold Pumpkin Seed Oil 

The chanterelle clean, shallots cut into rings and chop garlic finely. Both in butter until translucent, add the chanterelles, season with salt and pepper and cook in covered saucepan over low heat. The roasted Styrian Gold  Pumpkin Seeds.

The mushrooms on a platter. Chop the onion into rings and sprinkle with the Styrian Gold Pumpkin Seeds over the chanterelle. Mix the vegetable stock with egg yolk, vinegar, salt and pepper and Styrian Gold Pumpkin Seed Oil  and pour over the chanterelle.

 

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Roasted Styrian Gold Pumpkin Seed Oil Pancakes

Preparation:
 
Stir milk, eggs, Styrian Gold Pumpkin Seed Oil , salt and flour, heat some oil in a frying pan with a scoop to pour batter and spread evenly.
Fry until golden brown on both sides, repeat the process until the batter is used up Spread pancakes with cheese, roll and place in a baking dish.

Sauce for gratins: 

Pumpkin puree, stir in cream, milk and spices, pour sauce over the pancakes until golden brown at 180 ° C bake on
baking time 35 minutes.

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Styrian Pumpkin Seed Oil over Egg Omlette

omelette

Ingredients:
For the pancakes: 
  • 2 cups milk
  • 2 eggs
  • 2 Tbsp.Styrian Gold Pumpkin Seed Oil
  • 200 g flour
  • ½ tsp. Salt
  • Grapeseed or coconut oil for frying.
For browning sauce: 
  • 300 g pumpkin purree
  • 100 g heavy cream
  • 1/4 cup milk
  • nutmeg
  • Salt & Pepper

Ingredients

  • 2 eggs
  • 2 tbl spoons Styrian pumpkin seed oil PGI
  • Salt
  • Pepper
  • To decorate: cherry tomatoes, parsley or chives

Preparation:

Fry up the eggs like you normally do and present on a serving plate. Garnish with a few cherry tomatoes and the herbs. then drizzel with Styrian Gold Pumpkin Seed Oil.

Tip: served with pumpernickel coins, it is a Styrian favorite.

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Smoked Vegetable Aspic on Spring Salad with Sprouts

Ingredients:
  • 1 large shallow dish (about for 1 liter) lined with cling wrap
  • 400 g of vegetables of the season
  • 0.25 l vegetable stock
  • 1/16 liter white wine
  • 6 BL gelatin
  • 250 g smoked fish
  • 1 handful of spring salad
  • Herbs
  • 1 handful of seedlings or sprouts
  • 1 Spring onion
  • 4 tablespoons vinegar
  • 4 tablespoons Styrian Gold Pumpkin Seed Oil PGI
  • Salt and pepper
Preparation:
Blanch the vegetables in salted, boiling water for two minutes than strain and shock in icewater. Warm the stock and the wine (80 ° C) and stir in softened gelatin, let cool and fill the casserole dish, alternating with smoked fish, finely chopped vegetables and liquid.
Let set in the fridge for approximately 3 hours. Invert the set aspic on a cutting board and slice into portions.Serf on a bed of lettuce and garnish with spring onions. Drizzle with your favorite vinegar, Styrian Gold Pumpkin Seed Oil PGI,
Top with sprouts.
Enjoy!
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Styrian Gold Potato Lettuce Salad  

Ingredients:

  • 1/2 kg potatoes
  • 20 dag lettuce (roman or dandelion)
  • 1 red onion
  • 1/3 cup beef or vegetable broth stock
  • 2 to 3 table spoons of apple cider vinegar
  • 3 to 4 table spoons of Styrian Gold Pumpkin Seed Oil 
  • salt, pepper to taste

Wash the potatoes and cook them firm to the bite (al dente) in salted water. Clean the lettuce and wash. Peel the onion and chop finely. Peel the potatoes and slice them into not to thin slices. Add beef stock, vinegar and flavour with salt pepper. Mix the potatos well and let it rest. Add Styrian Gold Pumpkin Seed Oil and garnish with lettuce.

(Tastes very delicious when the potatoes are still warm!)

Very easy! My very special recipe!

Nothing better than a salad!

Bon appetit!

Ernestine

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Perfect Guacamole Recipe

Prep time: not even 10 minutes

INGREDIENTS:

    1. 2 ripe avocados
    2. 1/2 red onion, minced (about 1/2 cup)
    3. 1-2 serrano chiles,jalapenos (If you like it hot)  stems and seeds removed, minced
    4. 2 tablespoons cilantro leaves, finely chopped
    5. 1 tablespoon of fresh lime or lemon juice
    6. 1/2 teaspoon coarse salt
    7. A dash of freshly grated black pepper
    8. 2 tablespoon of Styrian Pumpkin Seed Oil
    9. 1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jalapenos . Serve with tortilla chips.

 

METHOD

  1. Cut avocados in half. Remove seed. Scoop out avacado from the peel, put in a mixing bowl.
  2. Using a fork, mash the avocado. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours. Keep the tomatoes separate until ready to serve. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
  3. Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready.
  4. Just before serving, add the chopped tomato and Styrian Gold Pumpkin Seed Oil to the guacamole and mix.

It’s delicious!…..and soo healthy!!!

Serve with some organic chips or crackers or just with a spoon.

Enjoy!

 

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Asparagus Frittata Recipe

 

    1. Prep time: 5 minutes
    2. Cook time: 20 minutes

 

INGREDIENTS:

    1. 2 teaspoons olive oil
    2. 1 small onion, thinly sliced
    3. 1/2 teaspoon salt
    4. 1 pound asparagus, tough ends snapped off, spears cut diagonally into 1-inch lengths
    5. 4 large eggs, lightly beaten
    6. 1 cup shredded Gruyere or Swiss cheese
    7. 2 tablespoon Styrian Pumpkin Seed Oil

 

METHOD

1 Heat olive oil into a 10-inch oven-proof frying pan over medium high heat. Add onions and salt and cook, stirring occasionally, until onions are softened, about 3 minutes. Add asparagus, reduce heat to medium-low, and cook, covered, until the asparagus are barely tender, 6 to 8 minutes. Pour in eggs and cook until almost set, but still runny on top, about 2 minutes. While cooking, pre-heat oven broiler.

 

2 Sprinkle cheese over eggs and put in oven to broil until cheese is melted and browned, about 3 to 4 minutes. Remove from oven with oven mitts and slide frittata onto a serving plate.

Cut into wedges and drizzle with Styrian Pumpkin Seed Oil.

 

Bon appétit

 

 

 

 

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Butternut Squash Soup

 

With Styrian Gold Pumpkin Seed Oil

With Styrian Gold Pumpkin Seed Oil

Prep time: 15 min,   Cook time: 45 min,   4 servings

 

Ingredients:

  • 700g butternut squash
  • 1 onion
  • 1 stalk celery, chopped
  • 1 medium carrot, chopped
  • 2 medium potatoes
  • 2 tablespoons of butter
  • 1 teaspoon of ground paprika
  • 750ml vegetable stock
  • 125ml orange juice
  • 1/8l cream
  • Salt and pepper
  • Ground
  • 1 red pepper or chive
  • 2 tablespoons of Styrian Gold Pumpkin Seed Oil

Preparation:

 

Cut the butternut squash into small cubes, finely chop the onions, celery, carrots and potatoes. Sweat in butter with the butternut squash cubes. Infuse with vegetable stock and orange juice. Add the ground paprika, salt, pepper to taste. Simmer on a low flame for 15 minutes until soft.  Fold in the cream. Blend and season to taste. Garnish with fine stripes of red pepper or the chive. Serve in a soup bowl and drizzle with Styrian Gold  Pumpkin Seed Oil.

 

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The King’s Favorite Tomato Salad  –  simple and pure genius

-great as a side dish or with crackers, chips or bread.

 

Ingredients: 

  • chopped organic tomatoes
  • chopped organic white onion
  • apple cider vinegar
  • Styrian Pumpkin seed oil
Preparation:
Toss it up in a large salad bowl
wow!
Can also add dice cucumber and cilantro.
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Sour Beef with Styrian Gold Pumpkin Seed Oil

 
A classic snack is a Styrian sour beef with Styrian Gold pumpkin seed oil. 
This culinary delight will melt in your mouth.

                                                        
Ingredients:  Serves 4
  • 300 g cooked organic lean beef
  • 4 tablespoons Styrian Gold Pumpkin Seed Oil
  • Vinegar
  • Salt and pepper,
  • 1 medium onion
  • 4 hard boiled eggs
  • Tomato, green pepper
Preperation
 
1. Cut the beef in very thin slices and arrange on a plate
2. Season with salt and pepper, pour chopped or thinly sliced onion,vinegar and Styrian Gold Pumpkin Seed Oil over it.
3. Garnish with hard boiled egg veggies, tomato, green pepper……
Bon appetit!!
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Douple Pumpkin Muffins

These high-topped muffins are delicious with the combination of orange and spice enhancing pumpkin’s robust taste. Hulled green pumpkin seeds are easily found at health food stores. Store them in a sealed container in the refrigerator or freezer.

Streusel Topping:
2/3 cup (150 mL) all-purpose flour
½ cup (125 mL) icing sugar
½ tsp (2 mL) baking powder
¼ cup (50 mL) butter, melted
¼ tsp (1 mL) pure vanilla extract
¼ cup (50 mL) Styrian Gold Pumpkin SeedsMuffins:
½ cup (125 mL) green pumpkin seeds
3 cups (750 mL) all-purpose flour
¾ cup (175 mL) granulated sugar
1 tbsp (15 mL) baking powder
1 tsp (5 mL) baking soda
½ tsp (2 mL) salt
1 tsp (5 mL) cinnamon
¼ tsp (1 mL) each of grated nutmeg and all-spice
1 small or ½ large orange
1 egg
1 cup (250 mL) pure pumpkin purée (not sweetened pie filling-see Tip below)
1 cup (250 mL) buttermilk
1 tsp (5 mL) pure vanilla extract
½ cup (125 mL) butter, melted
Icing sugar, for topping, optional

 

1. To make streusel, stir flour with icing sugar and baking powder. Stir in melted butter and vanilla until moist crumbs form. Set aside with raw pumpkin seeds.2. To make muffins, preheat oven to 375°F (190°C).

3. Coat 12 standard muffin tin cups liberally with nonstick spray or butter, including top of pan for easy release of large muffins. Spread ½ cup (125 mL) pumpkin seeds on a shiny baking tray; bake for 5 to 6 minutes or until a few seeds turn colour. Cool on a rack.

4. Meanwhile, stir flour with sugar, baking powder, baking soda, salt and spices. Make a well. Finely grate zest from orange and squeeze ¼ cup (50 mL) juice. Lightly beat egg; stir in pumpkin purée, buttermilk, juice, vanilla and zest.

5. Stir pumpkin mixture and butter into flour until mostly moistened. Then stir in toasted pumpkin seeds until well-mixed; divide batter among cups, heaping slightly in centre. (Batter completely fills cups.) Sprinkle with raw pumpkin seeds; then liberally with streusel crumbs. Press seeds and crumbs gently into muffin tops.

6. Bake in centre of preheated oven for 25 to 28 minutes or until a cake tester or skewer inserted into muffin centre comes out clean and tops are lightly golden. Rest on cooling rack for 5 minutes; then lift each muffin with the aid of a dull kitchen knife out of pan onto rack. Cool completely; to serve, lightly sieve a spoonful of icing sugar over muffin tops, if desired. (Covered muffins keep well for a day or 2 at room temperature or freeze air-tight for up to 2 weeks.)

Tip Pumpkin purée freezes well for months if pre-measured and spooned into freezer bags. Flatten purée in bags, excluding as much air as possible before sealing, and freeze flat for swift thawing.

Makes 12 large muffins

Grandma’s Beetle Bean salad with Styrian Gold PSO

Servings : 6

Ingredients:

  • 250 g beetle beans
  • 4 bay leaves
  • 4 tbsp cider vinegar
  • 1 tablespoon sugar
  • 1 pinch of salt
  • freshly ground black pepper
  • Juice of half a lemon
  • 1 tablespoon Dijon mustard
  • 100 ml of cold beef broth (beef broth)
  • 10 Table spoons Styrian Gold Pumpkin Seed Oil
  • 1 large red onion, quartered and thinly sliced
  • 1 tablespoon finely chopped fresh savory

Preparation:   Prep: 30 min      Cooking time:1 hr        Rest time: 1 day, soaking

  1. Wash the runner beans, place them in a bowl and cover completely with water. Cover and soak overnight.
  2. The next day, drain the soaked beans and rinse with cold water. Put beans and bay leaves in a large saucepan. All (unsalted). Add water so that the beans are covered. About 30 to 40 minutes to cook and bring to simmer over medium heat until al dente.
  3. In a small bowl mix vinegar, sugar, salt, pepper, lemon juice and mustard well. Then let run in beef broth and oil, stir slowly and firmly, thus producing an emulsion.
  4. Drain the cooked beans, drain well and still hot in a large bowl. Let cool slightly, then pour over the marinade and toss in the red onion and the savory.
  5. Cover and marinate at least 30 minutes. If necessary, season again with salt and pepper and maybe a little sugar.

Tip: Beans must always be cooked in unsalted water.

Enjoy!

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The Perfect Breakfast Cereal/Fruit Bowl


Ingredients: perfect for two people
  • Fruit (all organic, seasonal if possible)
  • banana, 1 – chopped
  • strawberries, 3 to 6 – chopped
  • blueberries, raspberries or any berries, handful
  • pair, apple, orange, pineapple, kiwi, mango, any fruit at all
  • any kind of organic yogurt, 2 to 4 tablespoons – vanilla is the best
  • organic chia seeds, 1 tbsp
  • organic hemp harts, 1 tbsp
  • organic buckwheet, 1 tbsp – if you can’t find these items separately you can get “Holy Crap” breakfast cereal.
  • Styrian pumpkin seeds, 1 tbsp
  • organic raisins, cranberries or dried organic goji berries, – small handfull
  • Styrian Gold pumpkin seed oil, 1 to 2 tablespoons – drizzel.

 

Preparation;

In a large bowl add fruit, yogurt, and then all other ingredients, drizzel Pumpkin Seed Oil and fold in delicately with a spoon.

Serve into 2 small bowls and enjoy.

…….With a healthy breakfast like this every day, you woun’t need lunch…..!!!

Pumpkin Seed Kale Pesto

This is a great spread or dip! It is a raw vegan recipe.


Ingredients
  • 2/3 cup Styrian Gold Pumpkin Seeds
  • 1/3 cup Hemp hearts
  • 1/2 Lemon juice
  • 1/2 tsp Nama shoyu
  • 3 Garlic
  • 1 cup Kale leaves, chopped
  • 1/2 cup Basil, chopped
  • 1 tsp Styrian Gold Pumpkin Seed Oil
  • 3 Tbsp Extra virgin olive oil
Instructions
  1. Combine all dry ingredients into the food processor.
  2. Process for 10 seconds.
  3. Add the liquid ingredients.
  4. Process for another 10 seconds.
Serve size: 10

Styrian Cucumber- Potato Salad

Ingredients:
  • 1/2 kg potatoes,
  • 1 cucumber,
  • cumin,
  • garlic,
  • Salt and pepper,
  • apple cider vinegar,
  • Styrian Gold Pumpkin Seed Oil
Preparation:
Wash, cook potatoes, peel and slice
Wash, cut or shred the cucumber, add potatoes, season with garlic, cumin, vinegar, salt and pepper
Mix well and add the Styrian Pumpkin Seed Oil
Good luck

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Simple Mango Chia Pudding

Serves: 4

Ingredients
2 cups organic coconut milk or almond milk
½ cup chia seeds
3 tablespoons of Styrian Gold pumpkin seed Protein Powder
1½ teaspoons vanilla extract
3½ tablespoons pure maple syrup, divided
½ teaspoon cinnamon
pinch cardamom
1 large mango or 2 small mangoes

Instructions
Add coconut milk, chia seeds, protein powder, vanilla extract, 2½ tablespoons maple syrup, cinnamon, and cardamom to an airtight container. Whisk and refrigerate overnight or for at least 8 hours.
Once your chia pudding is ready to go, slice up your mango(s) and scoop the flesh into a food processor or a blender. Add in 1 tablespoon maple syrup and process into a smooth mango cream.
In four small glasses or two larger glasses, create layers of chia pudding and mango cream starting with the pudding. Sprinkle a few Styrian Gold raw pumpkin seeds.
Enjoy and refrigerate leftovers!

Mango-chia1 Mango-chia3   Mango-chia2

 

 

 

 

 

 

🙂