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.
I want to share this simple pickled pumpkin recipe with you. I thought I didn’t like pickled pumpkin until I tried this recipe: pumpkin cooked with vinegar, sugar and ginger. My mum gave me this recipe and I modified it a little, adding my ginger.
It is a nice little snack and great to serve with an aperitif.
I am still keen to do everything with pumpkin, although the city starts to become Christmassy. The Christmas markets have started yesterday but I am not yet in the mood for that. It is still autumn, people!
What you need for two small preserving jars:
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:
For the roast vension: