Being away from home during the week these days, I love to celebrate shared meals on the weekends. Especially breakfasts. We get the day started on Saturdays and Sundays with a big breakfast with fresh juices or smoothies (I need a juicer! My electric blender is being pushed to its limits!). I also love to bake in the mornings. I am an early bird.
This weekend I made apple and cinnamon breakfast muffins with rolled oats. Wholesome for breakfast with no sugar involved but the slight sweetness of the apples. I will take some to Hamburg for next week for a second breakfast on the go.
I used Elstar apples for the muffins as they are quite sweet. I love the variety of apples (colours!) you see at the markets at the moment. But to be honest, I often don’t know a lot about the types of apples available. I am just impressed.
What you need for 12 muffins:
500ml plain full fat yoghurt
350g rolled oats
2 large shredded apples
100g oat flour
2 teaspoons ground cinnamon
20g fresh yeast
Preheat oven to 180°C
When you shred the apples, don’t use the “apple juice” for the muffins
Whisk together all ingredients except for the rolled oats in a large bowl
Fold in the rolled oats
Scoop out the mixture into prepared muffin tins
Decorate with apple slices (not too thin or they get burned)
I am not good at traditional German cooking but I really would like to be. My parents gave me a haunch of venison to take with me yesterday. They bought some quality venison from the “Soester Börde”, a region in North Rhine-Westphalia, not too far away from my hometown.
So I decided sunday is the perfect day for a traditional German roast with red cabbage. To be honest, I never made proper red cabbage myself, not to mention a roast venison. It is actually such a shame that my generation has turned its back on traditional German cooking.
We left the venison in the oven, covered with vegetables for about three hours, resulting in beautifully pink and tender meat. I prepared the red cabbage with the typical seven spices: salt, pepper, nutmeg, cloves, bay leaves, juniper berries and onions. It smelled so good and was very delicious.
Enjoy the rest of your sunday!
What you need for four people:
For the red cabbage:
1kg red cabbage, chopped
1 onion, finely chopped
1 apple, finely chopped
1 tablespoon cloves
3 bay leaves
1 teaspoon nutmeg
2 teaspoons juniper berries
2 tablespoons honey
2 tablespoons jam (e.g. straberry)
Salt and pepper
For the roast vension:
1,5 kg haunch of vension, prepared
200g carrots, peeled and sliced
150g leek, sliced
1 red onion, sliced
A handful of fresh thyme
100ml red wine
Salt and pepper
Preheat the oven to 120°C
Sear the venison in olive oil in a pan on both sides for some minutes, add pepper and salt
Prepare a baking pan or a casserole with carrots, leek, onions and thyme and then put the venison in it, covered with the veggies, add some red wine
Put everything into the oven for about three hours
Heat the onions in a big pot until translucent
Add the cabbage, apple, spices, honey and jam and let everything simmer on low heat for about two hours
Season to taste and serve with pink slices of vension
I love ginger and yes it is nice in a cake. It is definitely a bit unusual, because the cake is a little spicy. It is actually made for sweet cake add-ons such as whipped cream, syrup or ice cream. But if you don’t like ginger this cake is definitely not for you. For ginger lovers – jut like me – this is perfect.
I think the combination of apple and ginger is a great flavour combination for that Indian summer were having in Germany these days. Blue skies, red leaves…
I love autumn!
What you need:
4 apples, sliced
A big piece of fresh ginger
75g raw cane sugar
150g Quinoa flour
1 teaspoon baking powder
In a bowl, mix the butter, eggs, sugar, flour and baking powder with a blender
Preheat the oven to 180°C
Grease a springform pan and then press the Quinoa mix in bottom of the pan
Peel the ginger and grate it over the cake base
Before you arrange the apple slices on the base, sprinkle some raw cane sugar over the ginger