Tag Archives: carrots

Carrot Bundt Cake

carrot cake

carrot cake close up

Cakes with veggies, fruits and nuts are not for everyone. I really like it. And so I love this carrot cake full of these things. It became one of my favourite cake recipes. It is actually more of a fruit cake than a carrot cake and it tastes even better after a couple of days.

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Traditional German Sunday Dinner: Roast Venison with Red Cabbage

Roast venison

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!

roast venison red cabbage

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
  • Steps:

  • 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
  • Carrot Soup with Grilled Pecorino Biscuits

    carrots vegetable box

    vegetable box

    carrot soup with pecorino

    I am very excited that we finally have a vegetable box subscription. Every friday we receive a surprise box full of vegetables from a local organic farm.

    This friday’s box came with a lot of carrots. I don’t usually buy carrots although I really like them. So that’s the good thing with the subscription box – you receive vegetables you might not usually buy and so you get creative.

    The carrot soup I made was really rich and creamy, although it was all veggies, spices and honey. I made pecorino biscuits as a the little treat to have with the soup.

    I am not a big soup fan but maybe I am starting to. Enjoy the rest of the weekend!

    What you need for two people:

  • 500g carrots, peeled and chopped into small pieces
  • 2 onions, finely chopped
  • 3 garlic cloves, finely chopped
  • 1 small piece of ginger, finely chopped
  • 500 ml vegetable broth
  • 2 tablespoons honey
  • Salt and pepper
  • Oregano
  • Pecorino cheese
  • Paprika powder
  • Parsley
  • Steps:

  • Heat onion and garlic in a soup pot over medium heat
  • Add carrots and ginger and sauté for 5 minutes
  • Add the veg broth, lower the heat and simmer for about 30 minutes
  • Stir in the honey, pepper, salt and oregano
  • Simmer for another 15 minutes
  • Meanwhile preheat the oven to 180°C
  • Grate the pecorino and form small pecorino heaps on a baking tray
  • Dredge the pecorino heaps with paprika powder and grill in the oven for about five minutes
  • Let the pecorino cool down
  • Purée the soup and then serve with pecorino biscuits and parsley