Meray – sheer nut enjoyment …

Welcome to our website! With us you will discover unique and natural enjoyment in various formats. We have everything you like, from a wide variety of delicious nut variations to sun-ripened dried fruit! If you would like to see our full range, simply go to the menu, click on “Products” and let yourself be tempted by our wide variety of delicious treats.

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“Straight from nature”

Nature takes pride of place for us. With our vast range of varieties of nuts and dried fruit we would like to evoke a feeling that you might well have forgotten! A feeling that comes only from Mother Nature, with a taste that cannot be produced industrially.

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About us

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The company Fresh Nuts GmbH is  a modern company based in Hamburg working in old hanseatic manner  emerged to bring that vision of a high-quality products for everyone on the market.

In 1999, the brand “Meray” has been developed, and have laid the start of a his successful story.

With over 40 years experience in the nut and dried fruit sector, the company grew,so it is now represented by its branches with his Headquarter in Hamburg/Germany and production centers in Bad Oldesloe/Germany and Gaziantep/Turkey as offices in Warsaw/Poland and Minsk/Belarus.

For our products we use the extraordinary combination of  traditional recipes of the nut and dried fruit processing from orient with the latest technical possibilities and quality standards like a complete IFS quality management to ensure a homogeneous symbiosis.

Using finest raw material and the close cooperation with our customers, ‘Meray’ brand expanded its product range in terms of selection and quality.

Finally all these points where decisive that ‘Meray’ brand is represented in European market, and in more than 40 Countries in close cooperation with a lot of leader Retailers world wide.

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Why not have a look at our product catalogue?

Browse conveniently online through our constantly growing product range!

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Commercials

Maybe you haven’t seen our commercials? Then click here now!

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Dates of our previous trade fairs

Meray is always interested in growing and exploring new area. We travel in many countries to obtain a picture of them. Amongst other things we take part in many trade fairs all over the world! Here you can see which trade fairs we have already visited and which ones we can be seen at this year.

2014
2015

2014

Which trade fairs we have already visited!

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2015

Which ones we can be seen at this year!

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Recipes!

Bircher Berry Muesli

Preparation time 25 mins

Preparation time 25 mins

1

1.

Chop 30 g dried berry mix in a food chopper. Cut 1 vanilla pod lengthways and scrape out the pulp. Bring the pulp and the pod to the boil with the berries and 125 ml orange juice, then remove the pod. Stir 100 g fine oat flakes, 150 g cream yogurt and 400 g full milk yogurt into the berry mix. Chill for 10 mins.

2.

Wash, quarter and core 2 slightly tart apples (e.g. Elstar). Coarsely grate the quarters directly into 2 tbsp lemon juice. Coarsely chop 50 g almonds in the food chopper. Take 125 g each of raspberries, bilberries and blackberries. Clean and quarter 150 g strawberries. Stir half of the berries, 4 tbsp agave syrup, 40 g almonds and the grated apple into the oat flake mixture. Scatter the remaining berries, almonds and 2 tbsp agave syrup on top and serve.

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Apple and walnut cake

Makes 12 pieces

Preparation time 20 mins

 

Ingredients

Shortcrust pastry

  • 180 g flour
  • 90 g butter (soft)
  • 40 g sugar
  • 1 sachet vanilla sugar
  • 1 medium egg
  • 1 tsp finely grated organic lemon peel

Cake mixture

  • 110 g walnuts
  • 50 g sugar
  • 1 sachet vanilla sugar
  • 100 g butter (soft)
  • 3 medium eggs
  • 60 g flour
  • 1 lv tsp baking powder

Topping

  • 3 slightly tart apples
  • 30 g butter (melted)
  • icing sugar

1.

For the shortcrust pastry, sieve the flour into a bowl, add the butter, sugar, vanilla sugar, egg and lemon peel, and knead it all together quickly by hand to form a smooth dough. Thinly grease a spring form baking tin with butter, then distribute the pastry by hand as thinly and evenly as possible over the base of the tin and around the edge. Chill for at least 30 minutes.

2.

Meanwhile finely chop the walnuts in a food chopper for the cake mixture. Place sugar, vanilla sugar and butter in a bowl and beat together using a hand mixer until the sugar is absorbed. Add the eggs one at a time, beating until each one is fully mixed in. Mix flour with baking powder and walnuts and fold into the cake mixture using a spatula. Place cake mixture on top of shortcrust pastry, distribute evenly and smooth the top.

3.

For the topping peel, quarter and core the apples and make several cuts lengthways on the outer edge using a knife. Distribute evenly over the batter with the outer edge upwards and brush with butter. Dust with icing sugar and bake for 45 minutes in a preheated oven at 180 degrees (gas 2-3, fan oven 160 degrees) on the second shelf position from the bottom.

4.

Remove cake from the oven, leave to cool and remove carefully from the tin. Delicious served with whipped cream.

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Pastinaken-Schokoladen-Kuchen mit gebrannten Mandeln

Makes 12-16 slices

Preparation time 20 mins

 

Ingredients

Teig:

  • 350 parsnips
  • 60 g roasted ground almonds
  • 150 g dark chocolate
  • 200 g spelt flour
  • 20 g cocoa powder
  • 2 1/2 Tl tsp baking powder
  • 1 heaped tsp ground allspice
  • 4 medium eggs
  • 200 g brown sugar
  • salt
  • 250 ml rapeseed oil

Burnt almonds

  • 75 g brown sugar
  • 100 g unshelled almonds

Chocolate glaze

  • 200 g dark chocolate
  • 120 g sour cream
  • 100 g icing sugar

1.

Grease and chill a spring form cake tin. Clean, peel and finely grate the parsnips. Mix parsnips with ground almonds. Chop chocolate coarsely. Mix and sieve spelt flour, cocoa, baking powder and allspice.

2.

Beat eggs, sugar and 2 pinches of salt together with a hand mixer (or in a food processor) for 6 minutes until bright yellow and foamy. Briefly stir in first the oil, then the flour mixture and then the parsnips and chocolate.

3.

Pour batter into the tin and bake for 45-50 minutes on the oven rack on the second position from the bottom in the preheated oven at 180 degrees (gas 2-3, fan oven 160 degrees). Allow cake to cool for 15 minutes in its tin on a rack, then release from the tin and leave to cool completely.

4.

For the burnt almonds, bring 50 ml water and the sugar to the boil in a medium-sized saucepan. Allow to boil for 6-8 minutes over a high heat until the liquid has evaporated, stirring several times in between: the almonds will become covered with a dry coating. Heat over a moderate heat stirring constantly with a wooden spoon until the caramel is liquid again and the almonds are evenly coated. Tip almonds onto a sheet of baking parchment, separate using two forks and leave to cool.

5.

For the chocolate glaze, break the chocolate up and melt in a bowl over a hot water bath, then remove from the water bath. Mix sour cream and icing sugar together and stir into the chocolate with a pastry spatula. Pour glaze over the cake and spread evenly. Garnish the cake with the burnt almonds.

Frankfurt Ring Cake

Makes 16 slices

Preparation time 25 mins

1

Base

  • 225 g flour
  • 75 g cornflour
  • 75 g butter
  • 7 medium eggs
  • 225 g sugar
  • salt

Buttercream

  • 1 vanilla pod
  • 1 packet custard powder (for 500ml milk)
  • 420 ml milk
  • 75 g sugar
  • 200 g butter (soft)

Nut brittle and filling

  • 100 g flaked almonds
  • 190 g sugar
  • 250 g lingonberry jam
  • 4 El cherry brandy

1.

For the base, mix flour and cornflour together in a bowl. Beat in the butter, sugar, a pinch of salt and 30 ml water using a food processor (or a hand mixer) for at least 8 minutes until creamy and white. Sieve the flour mix unto the egg and sugar mix in 3 portions and fold in lightly using a whisk. Pour in the butter and fold in lightly.

2.

Carefully grease a ring mould (26 cm, content 2.5 l) and dust with flour. Pour in the batter and bake for 35 minutes on the second shelf position from the bottom at 180 degrees (gas 2-3, fan over 160 degrees). Turn the cake out onto a cooling rack and leave to cool.

3.

For the buttercream, cut the vanilla pod open lengthways and scrape out the pulp. Stir the custard powder into 4 tbsp milk until smooth. Bring the rest of the milk, sugar, 20 g butter, vanilla pod and pulp to the boil. Pour the custard into a bowl immediately and cover the surface itself with cling film. Leave to cool.

4.

For the nut brittle, place the flaked almond on a baking sheet and roast in a preheated oven on the second shelf position from the bottom at 180 degrees (gas 2-3, fan oven 160 degrees) for 8-10 minutes until golden brown. Put on a plate and leave to cool. Allow 150 g sugar to caramelize in a frying pan until golden brown (only stir when the sugar is liquid!) Stir in the almonds and immediately pour onto a piece of baking parchment. Carefully cover with a sheet of baking parchment and roll out as thinly as possible with a rolling pin. Leave the nut brittle to cool.

5.

For the buttercream, beat the remaining butter using the food processor for approximately 5 minutes. Fold in the cooled custard a tablespoonful at a time.

6.

For the filling, stir the lingonberry jam until smooth. Bring 120 ml water and the remaining sugar to the boil and stir in the cherry brandy. Leave syrup to cool.

7.

Place the cooled ring cake on a cake base or cake stand and using a serrated knife cut horizontally into 3 equally thick cake bases. Place the bottom base on the plate, moisten with 4 tbsp cherry brandy and spread half of the lingonberry jam smoothly over the top (best done with a palette knife). Distribute 5 tbsp buttercream over the jam and spread out smoothly. Do the same to the middle base. Place the top section of the ring cake on top and spread the remaining buttercream all over.

8.

Coarsely chop the nut brittle and cover the cake with it, sprinkle any smaller pieces over the top and chill the Frankfurt ring cake for at least 2 hours. Remove from the fridge 30 minutes before serving.

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Goats’ cheese and pear tart

Makes 4 portions

Preparatino time 20 mins

 

Ingredients

Shortcrust pastry

  • 180 g flour
  • 90 g butter (soft)
  • 30 g italian hard cheese
  • 1 egg
  • salt

Topping and filling

  • 3 ripe pears
  • 2 – 3 tbsp lemon juice
  • 300 ml white wine
  • 50 g sugar
  • 200 g goats’ milk cream cheese
  • 1 meduim egg
  • 100 ml whipping cream
  • salt
  • pepper
  • Cayenne pepper
  • 30 g hazelnuts
  • 3 radicchio leaves

Plus: approx. 150 g pulses for baking the pastry blind, tart tin with removable base

1.

For the shortcrust pastry, place the flour, butter, cheese, egg and 1 tsp salt in a bowl and quickly knead by hand to make a smooth dough, wrap in cling film and chill for approximately30 minutes.

2.

For the topping, peel and halve the pears and remove the cores (preferably with a corer). Remove the stalks. Bring the lemon juice, wine and sugar to the boil in a saucepan with 300 ml water. Place the pears in the boiling liquid, bring to the boil, then cover and leave to cook for 5-10 minutes over a low heat. As soon as the pears are soft (test with a knife!), set them aside and leave to cool a little.

3.

For the topping, peel and halve the pears and remove the cores (preferably with a corer). Remove the stalks. Bring the lemon juice, wine and sugar to the boil in a saucepan with 300 ml water. Place the pears in the boiling liquid, bring to the boil, then cover and leave to cook for 5-10 minutes over a low heat. As soon as the pears are soft (test with a knife!), set them aside and leave to cool a little.

4.

Meanwhile to make the filling mix the goats’ cheese with the egg and cream in a bowl. Season with salt, pepper and a pinch of Cayenne pepper.

5.

Coarsely chop hazelnuts. Remove the pears from the liquid, allow to drain and pat dry with kitchen paper. Take the pre-baked tart out of the oven, and carefully remove baking parchment with the pulses. Spread goats’ cheese filling over the base of the tart. Place the pears on top with their cut edge upwards and bake the tart for a further 15-20 minutes until the goats’ cheese filling has set and is lightly browned.

6.

Remove the tart from the oven and allow to cool slightly, remove from the tin and serve warm or cold. Shortly before serving clean the radicchio, cut into fine strips and scatter over the tart.

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