• half a cup of frozen cranberries
• half a cup of frozen forest fruits
• one banana
• half a cup of green tea
• 1 dl soy milk with vanilla flavor
• spoon honey

Preparation:

Banana peel and cut into circles. Add all the ingredients into a blender and blitz until smooth.

Bon Appetit!

• one banana
• a cup of grapes
• one pear
• half of the apples
• a cup and a half of fresh spinach leaves
• fruit yoghurt (180 g)

Preparation:

Wash the spinach, peel the banana and cut it into pieces. Pears and apples are removed from the cave, peeled and cut into cubes. Grapes are washed and the bones removed.
Add all the ingredients into a blender and blitz until smooth.

This drink is great for detoxifying your body.

Bon Appetit!

• one medium banana
• 3 – 4 fresh or frozen strawberries
• a glass of freshly squeezed orange juice

Preparation:

Place all the ingredients in a blender and whizz to smooth. Instead of orange juice, normal or soy milk can be used, and sweet with honey, stewed, agave syrup …

Serve immediately.

Bon Appetit!

• 8 pancakes
• 250 grams of minced meat
• 30 g fried onions
• 200 grams of fresh or canned tomatoes
• Salt and pepper
• Marjoram, oregano

Sauce:

• 250 ml cream
• 2 eggs
• Salt
• Nutmeg
• 40 g grated Parmesan cheese

Preparation:

Preheat oil. When the oil starts to sizzle, brown the minced meat, then cover with lid and cook over low heat. Add a little water every so often, so it doesn’t stick or burn. Add the fried onions, peeled and sliced ​​tomatoes, salt, pepper, marjoram and oregano. Uncover the lid to allow any extra water to evaporate before turning off.

To make the sauce, mix the sour cream with the egg yolks, grated parmesan cheese and grated nutmeg. Beat egg whites until soft peaks form, then fold them in.

Put some filling on one side of each pancake and roll. Lay the rolled pancakes side by side in a buttered baking pan. Pour sauce over pancakes. Bake in hot oven for 15 minutes. Serve while hot.

Tip:
Baked pancakes can be served as an appetizer or as a main dish main dish, with a fresh salad on the side.

Bon appétit.

Pastry:

• 2 tbsp. GEA Extra Sunflower Oil
• 180 g fine wheat flour
• 1 teaspoon baking powder
• 80 g reduced fat cream
• 4 tbsp. milk
• Salt

Filling:

• 3 onions
• 70 g chanterelle mushrooms
• 2 tbsp. butter or margarine
• 250 ml sour cream
• Approx. 10 sage leaves
• 3 eggs
• 100 g Gouda cheese (grated)
• Salt, pepper and nutmeg

Preparation:

Mix the flour and baking powder in a bowl. Add cottage cheese, milk, oil and salt and knead it until it forms a smooth ball. Wrap in foil and refrigerate.

Peel and dice onions. Clean the chanterelles and give them a quick wash. Dry well and cut into equal-sized pieces, leaving the small ones whole. Heat butter or margarine in a frying pan until sizzling hot, and sauté the onions until glassy. Add chanterelles and fry at fairly strong temperature, stirring constantly, until the liquid has evaporated. Remove from the heat and leave to cool.
Preheat oven to 200 °C. Rinse and dry the sage leaves, then cut into thin strips. In a large bowl, mix the sour cream, eggs and grated cheese. Add sage and season generously with salt, pepper and nutmeg. Lightly flour your work surface and roll the pastry. Line the tart tins with pastry dough, lift the edges of the pastry upwards and ease the pastry into position. Spoon chanterelles evenly into tart tins and pour egg mixture over chanterelles. Bake for 30-40 minutes.

Bon appétit.

• 3 eggs
• 120 g smooth flour
• 200 ml milk
• Salt and pepper
• 200 g broccoli
• 200 g carrots
• 100 g frozen peas
• 1 bunch of scallions (spring onions)
• 1 bunch of chives
• 1 pinch of cayenne pepper
• 2 eggs
• Beer
• 4 tablespoons breadcrumbs (made from hamburger buns)

Preparation:

Beat 3 eggs and stir in sifted flour.  Season lightly with salt, Add milk and mix into pancake batter. Make eight thin pancakes and leave to chill. Thaw the peas. Blanch the broccoli in boiling water. Drain and refresh in cold water. Chop finely. Cut the carrots into cubes and boil them in salted water.

Cut the onion into thin slices and mix with vegetables and chives. Season with salt, pepper and cayenne pepper. Add two eggs and breadcrumbs to make the veggies a bit sticky. Spread the mixture over the pancakes and fold the pancakes in half to create pockets.

To make the beer batter, start by separating 2 egg yolks from the egg whites. Mix egg yolk with salt and sifted flour into a thick batter. Add enough beer to achieve a batter consistency. Dip veggie pockets in batter and deep fry until golden brown. Drain on paper napkins. Sprinkle with chives and serve with Remoulade Sauce*.
Bon appétit.

* Remoulade Sauce = mayonnaise spiced up with mustard, chopped capers, pickles, herbs and anchovy fillets

• 1.2 kg pumpkin
• 1 onion, sliced
• 2 garlic cloves, peeled whole
• 750ml vegetable or chicken broth
• 250 ml water
• salt and pepper
• 125 ml cream

Preparation:

Cut the pumpkin into 3 cm slices. Cut the skin off and scrape seeds out. Cut into chunks.

Place the pumpkin, onion, garlic, broth and water in a pot – liquid won’t cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender.

Remove from heat and use a stick blender to blend until smooth.

Season to taste with salt and pepper.

Ladle soup into bowls, drizzle over a bit of cream and with a few drops of pumpkin seed oil. Serve with crusty bread!

Bon appétit!

• 400 g cooked potatoes
• 2 teaspoons flour
• 250 ml cream
• 1 garlic clove
• 1 onion
• Parsley
• bay leaf
• A little thyme
• Salt and pepper

Preparation:

Cook GEA Extra Sunflower Oil and flour in a saucepan, stirring continuously over low heat until mixture turns light golden. Add minced onion and garlic. Add enough broth to make a thick soup and bring to a boil. Stir in cream. Add the pre-boiled and diced potatoes. Add herbs and season with salt and pepper.

Bon appétit!

• 2 tablespoons chives (finely chopped)
• 4 hard-boiled eggs
• 4 boiled potatoes
• 1 plain yogurt
• Onions, shallots
• Vinegar, salt and pepper

Preparation:

Grate the hard-boiled eggs and boiled potatoes. In a large bowl, mix the potatoes, eggs, yogurt, chopped chives or scallions and onions. Add GEA Cold-pressed Sunflower Oil and vinegar. Season with salt and pepper. Mix well and leave to chill until ready to serve.

This cold sauce is great served with grilled meats, fish…

Bon appétit.

• 250 g cottage cheese
• 2 tablespoons sour cream
• 1 small-sized onion
• 1 garlic clove
• Salt and pepper

Preparation:

Put the cottage cheese into a bowl. Mash with a fork to remove the lumps. Add the sour cream. Peel and mince the onion and garlic, then add to cottage cheese.

Season with salt and pepper. Add the pumpkin seed oil and mix well.

Serve with brown bread or bread with seeds.

Bon appétit.

• 125 g cottage cheese
• 2 tablespoons sour cream
• Salt and pepper
• 1 garlic clove
• Parsley

Preparation:

Mix cottage cheese, sour cream and flaxseed oil. Add chopped garlic and parsley. Season with salt and pepper. Let the mixture sit for half an hour.

This makes a very tasty spread for bread. It also goes well with potatoes.

Bon appétit!

• 250 g cooked beans in grain
• 250 g grated black radish
• vinegar
• salt
• pepper

Preparation:

Peel the black radish, grate it and add the chilled cooked beans. Add salt, pepper, vinegar and pour over GEA Štajersko prekmurko pumpkin seed oil Slovenija.

Bon Appetit!

• 400 g of peeled beans
  120 g onion
  150 ml apple cider vinegar (diluted with water)
  Salt and pepper
  Mustard

Salad dressing:
To make the salad dressing, combine GEA Styria-Prekmurje Pumpkin Seed Oil, diluted vinegar, salt, pepper and mustard. Mix ingredients well.

Preparation:

Cook beans until soft, season with salt and leave to cool.

Pour the salad dressing over the cooled beans and sprinkle with onion slices.

Bon appétit!

Salad:

• 500 g tomatoes
• 200 g fresh rocket leaves
• 40 g Parmesan cheese

Salad dressing:

• 50 ml balsamic vinegar
• 50 ml GEA Extra Virgin Olive Oil (Avant-garde)
• Salt

Preparation:

Wash the tomatoes and cut each one into eight wedges. Wash and coarsely chop the rocket, and then mix it with the tomatoes. Season the salad with salt, balsamic vinegar and olive oil. Sprinkle the freshly grated parmesan cheese on top.

Bon appétit!

• 250 g green beans
• 250 g ham roll
• 400 g potatoes
• 100 g onion
• 150 ml vinegar (diluted with water)
• Salt and pepper
• Mustard

Preparation:

Wash and boil the potatoes. When cooked, peel potatoes and leave to cool. Cut into equal size pieces. Cook the cleaned green beans in salted water and leave to cool-Cut ham roll into small thin strips. Clean onions and cut into thin strips.

To make the salad dressing, combine diluted vinegar with GEA Styria-Prekmurje Pumpkin Seed Oil, salt, pepper and mustard. Mix well and pour over salad.

Gently mix all ingredients together.

Tip:
Ham roll can be substituted with other types of ham and sausages (Parisian sausage, turkey ham…). GEA Styria-Prekmurje Pumpkin Seed Oil can be substituted with GEA Salad Oil (blend of unrefined pumpkin seed oil and refined sunflower oil).

Bon appétit!

Salad:

• 500 g dandelion greens (cleaned)
• Cooked potatoes (desired amount)

Preliv:

• 50 ml GEA pumpkin seed oil, cold gepresst
• 50 ml wine vinegar or apple cider vinegar (diluted with water)
• 1 onion
• 1 hard-boiled egg
• Salt and pepper

Preparation:

Stack dandelion greens into small bunches. Snip off the roots and rinse each bunch (thoroughly and repeatedly) under running water.

To make the salad dressing, mix ingredients and pour over washed dandelion greens. Cut warm potatoes into small bite sized chunks and mix with dandelion greens.

Garnish with hard-boiled egg.

Bon appétit!

Salad:

• 3-4 corn cobs (soft kernels)
• 1 medium-sized onion
• 150 g Emmental cheese
• 12 dag Brie cheese
• 100 g flaxseed
• 1 bunch parsley
• Lettuce leaves for garnish
• Chives and parsley (chopped)

Marinade:

• 4 tablespoons GEA sunflower oil, cold gepresst
• 4 tablespoons white wine vinegar
• Salt and pepper
• Cayenne pepper

Preparation:

Cook corn in unsalted water for approx. 25 minutes or until soft. When the corn has cooled, carefully separate the kernels from the cob with a knife. Peel and dice the onions. Cut the Emmental and Brie cheese into cubes. Wash parsley and chop finely.

Combine the vinegar, oil, salt, pepper and cayenne pepper. Mix until smooth. Add a little water to dilute the dressing and then mix with salad ingredients. Line salad plates with lettuce leaves and arrange corn salad over lettuce leaves. Sprinkle with parsley and chives before serving.

Bon appétit!

• 400 g frozen green beans
• 400 g prosciutto
• 1 teaspoon chopped anchovy fillets
• 1 teaspoon chopped capers
• 2 cans of tuna
• 150 ml salad vinegar
• 1 teaspoon ketchup
• 1 teaspoon mustard
• Salt and pepper

Preparation:

Cook green beans in salted boiling water. Cut ham into thin strips. Dump the canned tuna into a bowl. Use a fork to gently break up any larger chunks of tuna.

To make the salad dressing, combine GEA Styria-Prekmurje Pumpkin Seed Oil, diluted vinegar, salt, pepper, mustard and ketchup. Mix well.

Gently toss all ingredients together and place in refrigerator to chill for an hour.

Spoon salad into the middle of lettuce leaves and garnish with chopped herbs.

Tip:
Prosciutto can be substituted with smoked bacon and GEA Styria-Prekmurje Pumpkin Seed Oil can be substituted with GEA Salad Oil (blend of unrefined pumpkin seed oil and refined sunflower oil).

Bon appétit!

• 200 g chicken breast
• 200 g apples
• 200 g pickles
• 100 g fresh or frozen corn
• 150 ml vinegar
• 2 eggs
• 2 tomatoes
• Salt and pepper
• Mustard

Preparation:

Cook the chicken breast and corn, then set aside to cool. When cool, cut chicken into strips. Peel, core and cut apples into thin slices, then into small strips. Cut pickles into tiny strips. Slice the eggs and tomatoes into strips.

To make the salad dressing, combine vinegar, GEA Sesame Oil, mustard, salt and pepper. Mix well and pour over sliced ​​meat, apples, pickles, corn, eggs and tomatoes. Gently mix all ingredients together.

Serve on salad plates and garnish with fresh fruit.

Bon appétit!

• 250 g spaghetti
• 1 zucchini
• ¼ kg carrots
• 10 plum tomatoes
• black pepper
• salt

Parsley’s pesto:

• 5 spoons of GEA rapeseed oil, cold gepresst
• 120 g parsley or one bouquet
• 4 tablespoons grated emental
• 1 clove garlic

Preparation:

Wash parsley, wash and rub the leaves. Garlic is peeled and cut into quarters, and add parsley together with grated cheese and rapeseed oil. Mix all in a mixer in a smooth sauce.

Carrots and zucchini are cleaned,  washed and cut into thin slices. Put the spaghetti in boiling salted water and cook until al dente.  Five minutes before the end of cooking time, add spaghetti vegetables. Spaghetti and vegetables are then drained and left in about three tablespoons of boiling water to get a saucepan.

Clean the tomatoes and cut it to pieces. In a pan, heat 2 tablespoons of GEA rapeseed oil on which tomatoes are quickly fried. With a damp vegetable spaghetti, add the pesto and add the fried tomatoes.

Vegetable spaghetti with parsley pesto are an excellent hot appetizer or main course.

Bon appétit!

• 200 g spaghetti
• Salt
• 400 g broccoli
• 10 g fresh ginger
• 3 anchovy fillets in oil
• 1 garlic clove
• 1 teaspoon hot chili paste
• Half a lime
• A little sugar

Preparation:

Divide broccoli into small florets. Peel the stems and cut into smaller pieces. Put the spaghetti in boiling salted water and cook until al dente. Drain off almost, but not quite, all the water. Three minutes before the end of cooking time, add broccoli to spaghetti, bring to a boil and cook until desired tenderness is reached.

Peel and crush garlic. Peel the ginger and chop it very finely. Chop the sardines too. Pour the spaghetti and broccoli into a colander and drain well. Heat the oil in a large non-stick frying pan. When the oil is hot, add the garlic, ginger, anchovies and chilli paste, and sauté briefly. Add the spaghetti and broccoli. Pour in lime juice, add a little sugar and mix together.

Bon appétit!

• 8 trout fillets with skin
• 100 g ham
• Salt and pepper
• 2 tablespoons lemon juice
• 6 garlic cloves
• 2 shallots
• 150 ml of white wine
• Bay leaf, 6 peppercorns
• 150 ml vegetable broth
• 150 ml cream
• Flour

Preparation:

Season trout fillets with salt, pepper and lemon juice. Bake the unpeeled garlic cloves in the oven at 180°C for 15 minutes, then peel them. Peel the shallots, chop finely and braise using 1 tbsp. of GEA Olive Oil. Add white wine and broth gradually and bring to a boil. Add cream and season with bay leaf, pepper grains and 1 tbsp. of lemon juice. Let the sauce simmer for a while.

Strain sauce through a sieve. Add garlic and salt. Blend sauce with a hand blender until foamy. Cut ham into strips and fry shortly with 1 tbsp. of hot oil. Roll the fillets in flour, then fry in hot GEA Olive Oil (gently press the fillets down with a spatula so they don’t curl), starting with the skin facing down, then on the other side. Top fillets with ham and serve with sauce.

Bon appétit!

• 800 g pork (gammon)
• Pork seasoning mix
• 100 g spelt
• 2 eggs
• 1 onion
• Mediterranean seasoning mix; coarsely minced garlic

Preparation:

Open the pork leg to give him a big steak and a mixture of sodium (for pork). Cook the spelt according to according to package instructions. Chop the onion.

Sauté the onion with oil until golden brown, mix in the cooked spelt and season with coarsely minced garlic and Mediterranean seasoning mix.

Add eggs into the cooled stuffing. Spread the stuffing down the centre of the pork and tightly roll.  Put the roulade in the fridge and leave to cool completely. Cut the chilled roulade into 2 cm thick slices. Heat some oil in a frying pan and fry roulade slices for 10 minutes on each side.

Tip:
Add a few drops of GEA Olive Oil with Herbs to the dish or serve at the table.

Bon appétit!

• 300 g chicken fillet
• Salt and white pepper
• 2 small oranges
• 2 tablespoons salad cream
• 4 tablespoons yogurt
• 1 tablespoon tomato ketchup
• 125 g button mushrooms
• Half a head of lettuce
• Half a bunch of chives

Preparation:

Wash and dry the chicken fillet. Preheat your frying pan and put oil in. Fry meat for approx. 8 minutes, then season with salt and pepper. Let the meat cool off. Peel the oranges, removing all the white skin and and using only the juicy segments. Mix three tablespoons of mustard with salad cream, yogurt, salt and ketchup. Wash and chop the chives.

Clean, wash and slice the mushrooms. Slice the fried meat then mix the meat, mushrooms and orange segments into the salad sauce. Leave the ingredients to soak up the juices (approx. 20 minutes). Clean, wash, separate and dry the lettuce leaves.  Line some suitable bowls with lettuce leaves and fill them with the mixture of meat, mushrooms and oranges. Serve with chopped chives sprinkled on top.

Bon appétit!

• 250 g quick-cooking polenta
• 400 g beef fillet or tender beef cut
• 100 g fresh eggplant
• 80 g fresh leek
• 100 ml red wine
• 2 garlic cloves
• Salt and pepper

Preparation:

Cut meat into strips, chop eggplant into cubes, cut leeks into rings and slice garlic.

Cook the polenta according to package instructions. Pour the cooked polenta into a greased pan and leave to cool. Slice the cooled polenta ​​and fry in hot oil.

Heat oil in large a non-stick skillet and brown the meat. Add the leeks and eggplant. Mix well and add wine. Cover and braise until the wine completely evaporates. Add garlic. Season with salt and pepper as desired.

Bon appétit!

• 150 g dark chocolate
• 70 g butter
• 30 g sugar
• 2 eggs
• 2 dl sweet cream
• 2 tablespoons of powdered cocoa

Preparation:

Stir the egg yolks and sugar until foamy. Add powdered cocoa and 3 tablespoons of GEA Štajersko prekmursko pumpkin seed oil Slovenija and mix smoothly. Beat the egg whites until stiff, whip the cream separately. Melt the chocolate over steam. Lightly stir the melted chocolate and whipped cream into the whipped yolks. When the mixture is smooth, carefully stir in the egg whites. Fill the foam into the serving cups and place in the fridge for a few hours.

Sprinkle with ground GEA ORGANIC pumpkin seeds on top.

Bon Appetit!

• 1 yoghurt pot of flour
• 1 yoghurt pot of coconut flour
• 1 yoghurt pot of sugar
• 1 sachet of baking powder
• 1 sachet of vanilla sugar
• 1 pot of yoghurt (180g)
• 2 eggs

Preparation:

Gently warm up the GEA organic coconut oil so it liquefies. Using an electric mixer, cream the eggs, sugar and vanilla sugar. Add the yoghurt and the GEA organic coconut oil. Finally, add the flour and coconut flour, having mixed them together with the baking powder. Stir until it has a smooth consistency.

Pour the mixture into a baking tray that has been greased beforehand with GEA organic coconut oil. Bake it for approximately for 30 minutes at 180°C.

Tip:
You can add fresh fruit (apricots, cherries, plums, berries…) to the mixture before baking.

Bon appétit!

• 1L vanilla ice cream
• 75 g pumpkin seed oil
• 50 g sugar
• 25 ml water

Preparation:

To caramelise pumpkin seeds, bring water and sugar to boil, add pumpkin seeds to the pan and slowly heat until the seeds swell up and turn golden brown.

Put a few balls of vanilla ice cream in a dessert bowl, add 1 to 2 tablespoons of GEA Styria-Prekmurje Pumpkin Seed Oil per serving and decorate the dessert with caramelised pumpkin seeds.

You can also whip the ice cream in a blender until creamy. While whipping, add pumpkin seed oil and minced caramelised pumpkin seeds.

Bon appétit!

• 3 eggs
• 1 cup yoghurt
• 100 g sugar
• 150 g flour
• 2 teaspoons baking powder
• 100 g dark chocolate (chopped into bits)
• Frosting of your choice
• Roasted pumpkin seeds (to sprinkle on top)

Preparation:

Separate the egg whites and egg yolks. Beat the egg whites until stiff. Gradually add the sugar and continue beating until stiff peaks form. Mix in the egg yolks. Add the oil, flour, baking powder and chocolate chips. Pour the batter into the muffin tins and bake at 180°C for 20 min.

Once the muffins have cooled, top with a frosting of your choice and sprinkle with roasted pumpkin seeds.

Bon appétit!