KernAktuell July 2018, News

Steirerkraft Recipe Rocker

Styrian curd cheese cake – served by the Recipe Rocker

Each month our Steirerkraft Recipe Rocker publishes a new Styrian recipe. Today she presents her delicious Styrian curd cheese cake.

Pumpkin seed oil, curd cheese and fresh fruit – those are the principal players in Karina Krammer’s new recipe. She serves up a delicious cake garnished with pumpkin seeds, strawberries, raspberries, blueberries and chocolate-coated apple sticks – perfect for summer, and a sweet treat that no one will be able to resist.


Our Recipe Rocker Karina Krammer is doing her cooking this year in a fantastic Bulthaup kitchen at the Ladenstein store in Graz; Trachtenmode Hiebaum, who are suppliers of traditional costumes, have provided her with a modern Styrian-style dirndl to wear. You can find all the recipes published by our Recipe Rocker here.

The recipe and the video showing how to make it are here.
We hope you enjoy making it – Guten Appetit!

Immer auf dem neuesten Stand

A
one
stop
shop.

Traditional Styrian
stamp press process

While modernity has brought progress in many areas, the traditional Styrian stamp press process is still the best way of making pumpkin seed oil. The main difference between this and other pressing methods is that we work with open roasting pans. At our plant, people check when the pumpkin seeds are perfectly roasted and so will yield the very best oil. This enables our experienced oil millers to produce the pumpkin seed oil that has won more prizes than any other – and which as a result of this type of pressing retains all the natural constituents. The untreated oil is not filtered; the particles that make it cloudy settle naturally when the oil is left to rest.

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