Tag Archives: nutmeg

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
  • Savoury Raisin Bread

    Savoury Raisin Bread

    As you might have noticed I became crazy about baking recently. I am starting to create own recipes. Just like this savoury raisin bread with almonds. It is massive so I think we have to eat only bread for the next days. But I really like it. Usually raisin breads are of the soft and sweet type so this is a great alternative and it is very good with cheese.

    I discovered this new type of cheese called “Gorgonzola al vino”. At the market they stuck a bottle of red wine headfirst into a big gorgonzola cheese for a couple of weeks, changing the position of the bottle every now and then until the cheese has fully absorbed the wine. It tastes fantastic!

    I love the rustic look of the bread. It looks like one of those breads that knights would have in a green pouch and then cut it with a sword…

    Whole Savoury Raisin Bread

    What you need:

  • 500g spelt flour
  • 500g semolina
  • 15g dry yeast
  • 30g honey
  • 600ml water
  • 200g raisins
  • 100g chopped almonds
  • 1 teaspoon nutmeg
  • A pinch of salt
  • Steps:

  • Combine all the ingredients in a large bowl and mix everything well
  • Then knead the mixture with your hands until you have a smooth dough
  • Leave the dough in a bowl at a warm place for about 1 hour
  • The dough must have doubled its size – knead it again well
  • Preheat the oven on 180°C
  • Leave it alone again for another 30 minutes
  • Place the dough in the desired shape on a baking tray and put it in the oven for about 35 minutes