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4 lettuce hearts
Cut 20 g of chives into thins rolls
20 ml Pelzmann pear vinegar
30 ml Pelzmann Styrian pumpkin seed oil
Salt, pepper

Wash the lettuce hearts and dry well in a salad spinner.
Mix together a marinade consisting of vinegar, pepper and pumpkin seed oil and mix with the salad. Sprinkle with the chive rolls and serve.

scarlet-runner bean


150 g scarlet-runner beans
2 bay leaves
1 pinch of sugar
one tbsp. of savory or 3 fresh twigs
200 g sour apples
1 small green bell pepper
1 red onion
80 ml apple juice
30 ml Pelzmann apple-vinegar
30 ml Pelzmann Styrian pumpkin seed oil
Salt, pepper

Thoroughly wash the scarlet runner beans with cold water and allow to soak in three-times the volume of water overnight.

Add sugar, bay leaves and savory to the water the beans were soaked in and bring this to the boil, then turn down to a medium heat and simmer for approx. 1.5 hours until soft, finally strain and set aside to allow to cool.

Peel the apple and cut into 1 cm chunks. Remove the stalk and seeds from the bell pepper and cut into 2 cm long and 3 mm wide strips. Peel and quarter the red onion, and also cut into 3 mm wide strips.
Mix a marinade consisting of apple juice, vinegar, pumpkin seed oil, salt and pepper.
Add the chunks of apple and the strips of onion and bell peppers to the scarlet runner beans and mix with the marinade.

Potato & Corn Lettuce

600 g waxy potatoes
100 g corn lettuce
4 scallions
30 g pumpkin seeds
30 ml Pelzmann pear vinegar
100 ml vegetable stock
1 tsp. mustard
30 ml Pelzmann Styrian pumpkin seed oil
Salt, pepper

Boil the potatoes in salt water until firm to the bite, strain and set aside until they stop steaming. Peel while still warm and cut into thin slices. Marinade for approximately 20 minutes with hot vegetable stock, vinegar, mustard, salt and pepper. Then mix in pumpkin seed oil. Chop the scallions into thin rings and mix in. Finally add the washed and dry-spun lettuce hearts.

Roast the pumpkin seeds without fat in a pan, then allow to cool and coarsely chop. Sprinkle over the salad.


2 chicken breasts without skin and bones
2 chicken legs without skin
Light wheat flour
2 eggs
30 ml milk
300 g breadcrumbs
Oil for baking
2 lemons
1 head of Lollo verde salad
1 head of frisée lettuce
150 g cherry tomatoes
1 small cucumber
Juice of a lemon
20 ml Pelzmann apple vinegar
30 ml Pelzmann pumpkin seed oil
20 ml apple juice
Salt, pepper

Divide the chicken legs into the upper part of the leg and the drumstick. De-bone the upper part of the chicken leg, halve the chicken breasts.
Season the pieces of chicken with salt and pepper, now roll in flour. Mix egg and cream and immerse the pieces of chicken in the mixture, allow the excess mixture to drip off and roll in breadcrumbs. Fry in 160° C oil until golden brown. Remove when ready and allow to excess oil to drip off.

Chop the salad into bite-sized pieces, wash well and spin until dry. Halve the cherry tomatoes. Cut the cucumber into slices.
Mix a dressing consisting of vinegar, pumpkin seed oil, lemon and apple juice, salt and pepper. Use this dressing to marinate the salad and cucumber. Spread on the plate. Now place the pieces of fried chicken on the plate and decorate with the cherry tomatoes and wedges of lemon.