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How to use pumpkin seeds and pumpkin seed oil.
The delicious nutty aroma of pumpkin seed oil compliments
many dishes but is most typically used as a salad dressing.
The pumpkin seeds can be used as an ingridient in sauces,
sausages, cakes, breads and meats.
Tips for a salad dressing:
Use the oil first to dress the salad and then
the other ingredients (vinegar, etc.). This allows the pumpkin seed oil
to better adhere to the salad. Never put salad dressed with pumpkin seed
oil in the sunlight. The oil might coagulate within a few minutes.
Try this for a delicious desert: Pour
a few drops of fresh pumpkin seed oil over
vanilla ice cream. Complement with crushed
and caramelised pumpkin seeds. Tastes absolutley
magnificent.
Roasted Pumpkin Seeds |
|
| natural pumpkin seeds salt |
Preheat oven (grill setting), place pumpkin seeds on a tray, roast on high temperature for a few minutes, stir around several times. Seeds are ready when they start to crackle. If roasted too long seeds will have a bitter taste. Season with salt. Store in an airtight container away from light. Enjoy as a snack or garnish on salads and breads. |
Caramelised Pumpkin Seeds |
|
| 1 part natural pumpkin seeds 1 part castor sugar |
Melt sugar in a frying pan and brown slightly, mix in pumpkin seeds, take frying pan off the heat and keep stirring mixture until cooled and place on baking paper until cold. Mix in blender until mixture is smooth. Store in an airtight container, away from light. Use as a garnish on vanilla ice cream, pastries and cakes. |
Salad Dressing |
|
| 2-3 parts pumpkin seed oil 1 part apple cider vinegar salt pepper herbs (optional) |
Mix salt, pepper and herbs with vinegar first, then pour in the oil. Never use water in salad dressings as this withers lettuce leaves. Use a salad spinner to dry salad. Mix in the marinade with big salad spoons rather then pouring it over the salad. |
Scrambled eggs with herbs and pumpkin seed oil |
|
| 3 eggs 3 tblsp milk 1 tblsp pumpkin seed oil 1 tblsp herb salt, pepper |
Scramble eggs, add salt, pepper, milk and herbs in a separate pot. Heat up the pumpkin seed oil slightly, stir in the egg mix and let it thicken. |
Bean salad with pumpkin seed oil |
|
| 250g white beans 1 big onion 1 red, yellow and green pepper each Salt and pepper 6 tbl spoons pumpkin seed oil 4 tbl spoons vinegar made of apples2 tea spoons parsley |
First cook the beans to your taste and separate them from the water. Chop the onions and peppers into small pieces and put both into a bowl. Add the pumpkin seed oil, salt, pepper, vinegar and then mix together. Add some freshly chopped parsley as a garnish before serving. |
Pesto (styrian style) with pumpkin seeds and pumpkin seed oil |
|
| 50g fresh basil 40g pumpkin seeds 40g parmesan cheese 1 glove garlic 128ml pumpkin seed oil salt |
Wash basil and shake dry, pick basil leaves
off stems, use a mortar and pestle to crush basil together with pumpkin
seeds, mix in parmesan and crushed garlic. Mix until a thick consistency
forms, add pumpkin seed oil. Refrigerate pesto in a sealed glass container, will last up to two weeks. Pesto complements all kinds of pasta. Try mixing with bolognese sauce for an extra special treat. |
Broiled beef salad with pumpkin seed oil |
|
| 300g broiled beef 1 large onion 4 boiled potatoes 1 boiled egg 5 tbl spoons pumpkin seed oil 4 tbl spoons Aceto Balsamico (vinegar), salt and pepper |
Thinly slice the beef, potatoes, onion and place together
into a bowl. Mix salt, pepper, pumpkin seed oil and vinegar. Put the dressing on top and leave covered for 30 minutes. Garnish the salad with the egg (sliced) before serving. |
