“Bake with love..” Manuela Kjeilen
It is not without reason that the exquisite pumpkin seed oil, a pure natural product, is known as ‘the green gold’. It is 100% pure and entirely free from any auxiliary materials and additives. With its unique qualities the oil has conquered international speciality cuisine over the last few years. Well-trained master pressers have applied their extensive experience to develop the optimal manufacturing process for preserving the beneficial ingredients in pumpkin seeds and meeting the very highest flavour standards. Pumpkin seed oil is a culinary specialty of South-Eastern Austria, Eastern Slovenia, Central Transylvania, Croatia and adjacent regions of Hungary. It is a European Union Protected Designation of Origin (PDO) product. It is made by pressing roasted, hulled pumpkin seeds, from a local variety of pumpkin, the “Styrian oil pumpkin”. The roasted product is heated at approximately 135 °C for ½ hour until the water evaporates. The roasted ground mixture is then added to a stamp press. The pure ‘original Styrian pumpkin seed oil’ is then extracted at a temperature of 70 °C as part of the first pressing process. It must not be extracted from any other seeds than the variety grown in precisely defined Austrian regions, and pressed by no other than those oil mills which are located in specific areas of the southern Styrian region. It has been produced and used in Austria’s southern parts at least since the 18th century, the earliest confirmed record of oil pumpkin seeds originating from February 18, 1697. The unique, tasty oil is usually very dark green in colour and thick in consistency. Pumpkin seed oil has a rather intense, earthy, rich taste.
Pumpkin seed oil is mostly used in savoury dishes, serves as a salad dressing when combined with vinegar and salt, oil. However, it is also used for desserts, giving ordinary nut based desert a more intense layer of taste. It is considered a real delicacy in Austria, and few drops are added to classic, area-typical dishes, and can be used as a cooking oil. Pumpkin seeds have long been valued as a source of the mineral zinc, and the World Health Organization recommends their consumption as a good way of obtaining this nutrient.
“The heat of the bread burned into my skin, but I clutched it tighter, clinging to life.” Suzanne Collins
400 g white flour
256 g water
35 ml pumpkin seed oil
1 tsp salt
20 g fresh yeast
4 tbsp roasted pumpkin seeds
Mix the flour, salt and yeast in a large bowl. Make a well in the center, then add the oil and water, and mix well. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
Line a baking tray with baking parchment. Knock back the dough, knead in roasted pumpkin seeds, divide it into 8 equal sized balls, gently roll the balls into squares, then finally roll each up into a crescent starting by a corner and rolling diagonally. Place them on the baking parchment to prove for a further hour until doubled in size.
Heat oven to 200 degrees C. Dust the crescents with flour and, if desired, cut crosses into the top of them with a sharp knife. Bake for 25-30 mins until golden brown and sound hollow when tapped underneath. Cool on a wire rack.
“The need of the immaterial is the most deeply rooted of all needs. One must have bread; but before bread, one must have the ideal.” Victor Hugo