„Original Mandl - Pumpkin Seed Oil Ice-cream“
200g Vanilla Ice Cream, 15ml MANDL Pumpkin Seed Oil, 10g MANDL
Pumpkin Seeds VANILLA coarslely chopped, plus 5g MANDL Pumpkin
Seeds VANILLA for garnishing
Take a good quality vanilla ice-cream, but it into a blender
and mix it with some MANDL Original Styrian Pumpkin Seed Oil till
it gets a beautiful light green colour.
Mix this up with some coarsely chopped MANDL Original Styrian
Vanilla Pumpkin Seeds and put the ice-cream into the fridge for
some time.
Serving: use a beautiful bowl and spread it with some MANDL Original
Styrian Vanilla Pumpkin Seeds, garnish it with some drops of MANDL
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. MANDL pumpkin
seed oil (100g), 3 1/2 oz. sugar in crystals (100g), 1/4 oz. baking
powder (8g), 1 cup MANDL pumpkin seeds (NATURE), 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. MANDL pumpkin seeds (300g) (VANILLA, CINNAMON, NATURE),
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.