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.

Continue reading

Pickled Pumpkin Sweet and Sour

pickled pumpkin

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:

  • 200g pumpkin, peeled and chopped into small pieces
  • 100ml water
  • 75ml white wine vinegar
  • 100g cane sugar
  • 1 tablespoon fresh ginger, finely chopped
  • Lemon zest from 1/2 lemon

  • Steps:

  • Cover the pumpkin with the sugar and leave it for two hours to let the pumpkin absorb some of the sugar
  • Add the other ingredients and cook everything in a pot and then let it simmer for about 10-15 minutes
  • Fill into preserving jars
  • 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