Dressing No. 1

5 tablespoons Styrian pumpkin seed oil
2 1/2 tablespoons vinegar salt and pulverized pepper at your taste Mix oil, vinegar, salt and pepper until the salt is dissolved.
This salad dressing is best poured over potato salad, field salad, cabbage salad, bean salad.

Salad - Dressing No. 2

1 tablespoon of walnut-oil
1 tablespoon of apple-vinegar
1 tablespoon of mustard 1 lemon (juice) 1/8 l pumpkin seed oil salt powdered sugar Mix mustard with walnut and pumpkin seed oil, add all other ingredients - dress the salad!

Salad - Dressing No. 3 “Original Styrian Dressing”

6 cl apple vinegar
'3 cl pumpkin seed oil ¼ l water a pinch of sugar 10 g salt Mix it all together! This dressing is suitable for all kinds of salad. In Styria it is used especially for bean or beef salad.

Salad - Dressing No. 4 “American Way”

1/4 cup fresh orange juice 2 tablespoons soy sauce
2 tablespoons Pumpkin Seed Oil
2 teaspoons white wine vinegar
1 teaspoon minced jalapeño 1 garlic clove, minced 1/2 teaspoon minced fresh ginger Pinch each of salt and freshly ground pepper Combine all of the ingredients in a bowl.

MAKE AHEAD: The vinaigrette can be refrigerated overnight. Serve at room temperature.

SERVE WITH: Grilled shrimp; shrimp or vegetable dumplings; chicken salad; avocado-tomato salad; boiled rice noodles

„Original Pumpkin Seed Oil Ice-cream“

200g Vanilla Ice Cream, 15ml Pumpkin Seed Oil,
10g Pumpkin Seeds coarslely chopped, plus 5g Pumpkin Seeds for garnishing.

Take a good quality vanilla ice-cream, but it into a blender and mix it with some Original Styrian Pumpkin Seed Oil till it gets a beautiful light green colour. Mix this up with some coarsely chopped Original Styrian Pumpkin Seeds and put the ice-cream into the fridge for some time. Serving: use a beautiful bowl and spread it with some Original Styrian Pumpkin Seeds, garnish it with some drops of Original Styrian Pumpkin Seed Oil.

Ring Cake with Styrian Pumpkin Seed Oil"GUGLHUPF"

4 eggs, 1/4 oz. vanilla sugar (8g), 5 1/2 oz. powdered sugar (150g), 9 oz. flour (250g) 3 1/2 oz. water (100g), 3 1/2 oz. pumpkin seed oil (100g), 3 1/2 oz. sugar in crystals (100g), 1/4 oz. baking powder (8g), 1 cup pumpkin seeds, butter to coat pan

Coat the ring cake pan with some butter, then with flour, spread with halved pumpkin seeds. But the egg yolk, the water, the powdered sugar, the vanilla sugar and the pumpkin seed oil in a blender and mix it until frothy. Also mix the egg whites and crystal sugar - but not totally stiff. Stir the yolk mixture with 1/3 of the whipped whites and the flour until smoothed, then add the remaining whipped whites. Bake at 160 degrees Celsius about 1 hour. You could cover hot cake with powdered sugar or, after cooling with a frosting.

Styrian Potitze with pumpkin-seed-stuffing

dough:

1 1/2 oz. yeast (40g), 1 1/2 gills warm milk (200ml), 2 1/2 oz. sugar (75g), 17 1/2 oz. flour (500g), pinch of salt, 3 1/2 oz. butter (100g),
1 egg

stuffing:
10 1/2 oz. pumpkin seeds (300g), 2 oz. sugar (60g), 4 tablespoons honey, 1 cup milk (125ml), 1/2 teaspoon cinnamon, 2-3 tablespoons rum, 1 egg yolk, 1-2 tablespoons warm water

Crumble yeast into the warm milk, add 1 tablespoon sugar and whip well. Let it rest covered at a warm place 15-20 minutes. Put the sifted flour, salt, rest of sugar, soft butter, the egg into a second bowl and add the yeast-milk-mixture. Mix everything in a blender. The dough must become smoothly and soft. Again let it rest for 20-30 minutes.

To prepare the stuffing ground the pumpkin seeds in a blender. Mix the sugar, honey and milk, but it on the oven and heat it - slowly, with permanent stirring. Let it cool down and then add cinnamon, rum, crumbs and pumpkin seeds and mix well. If the stuffing is too solid, add some cold milk. Now roll out the yeast dough to get a rectangle of about 16 x 19 inches. Spread the stuffing on that rectangle. Roll together and then press the ends together. Put his roll into a well fatted (ring cake) form. This should rest for about 20 minutes again. Preheat the oven up to 160-180 degrees Celsius. Then bake the potitze 40-50 minutes until the top is golden. Whip the egg yolk with water and spread the surface shortly before baking time is nearly finished.