Philip, a recipe rocker par excellence, beats strong times in the new Styrian kitchen

He is the Steirerkraft recipe rocker 2019: Philip Kröll. He developed his love for the job only at the Tourism Schools Bad Gleichenberg. Intermediate stops at the Sheraton at Fuschlsee, the interalps in Tyrol characterized his individual cooking style.

His believe: it is about the whole, thus he goes the whole hog. Taste and fun on the plate, in the glass and all around. Impressions which from a snapshot become a memory. If this happens, then Philip has achieved his goal: C’est bon. Cuisine jeune et sauvage. It tastes well. The young and wild kitchen. And not only because of this the young men from the Southern part of Styria was among the finalists last year in the competition called “The young and wild”. Since 2013 he works as creative sous-chef for the wine bank in Ehrenhausen which was honoured with three awards. As a compensation to the very often stressful kitchen routine, he spents time on the football pitch, with his family and his friends. Regional and seasonal – for Philip these are not only trends but life attitides. His culinary compositions with Steirerkraft pumpkin seed oil are particularly traditional and characterized by a modern charme.

Beetle bean brownies with pumpkin seed oil crisps

Recipe by Philip Kröll

Beetle bean-brownies

300 g Styrian beetle beans ready to eat, geographical indication of origin

250 g dark chocolate

225 g butter

4 eggs

75 g ground almonds

190 g powder sugar

1 tsp baking powder

75 g fine flour

Drain the beetle beans. For the dough take dark chocolate and butter and melt it in a pot over hot water. If the chocolate becomes liquid, mix powder sugar, almonds, beetle beans, baking powder and eggs to the chocolate and finally carefully mix in flour. Grease a baking tray with butter, mix and fill the dough on a tray. Bake it for 10-15 minutes at 180°C hot air.

Pumpkin seed oil crisps

250 g white chocolate

50 g Pumpkin seed brittle chips Steirerkraft

50 ml Pumpkin seed oil Steirerkraft (protected geographical indication)

Melt the white chocolate over hot water and fill it into an appropriate iSi bottle. Add the pumpkin seed oil, foam with three iSi cream chargers and shake everything well. Take a mould and cover it with baking paper. Then put the mass on top. Afterwards powder it with pumpkin seed brittle chips and then deep-freeze it.

Cut the beetle bean brownies and serve them with small pieces of broken pumpkin seed oil crisps on top. Additionally, decorate it at pleasure with liquid pumpkin seed crisps.