I love the flavors of Middle Eastern food, especially from Lebanon, Turkey, and Morocco. To make this hummus, I added Zatar and a little chilli, which goes very well with the earthy flavour of the beetroots. Zatar is an herb that grows in the Middle East and tastes similar to thyme and oregano. In the Lebanese cuisine, it’s being used with sesame seeds and olive oil to create spreads for flat breads. Beetroots, especially when raw, are a very good source of vitamins and minerals. They are packed with antioxidants to keep our immune system healthy. A real super food!
Crackers make for a nice snack and are also great as an appetizer when welcoming guests. In this recipe I added hazelnuts and walnuts combined with a little spicy chilli powder. Baking your own crackers is great because you can get very creative with different herbs or spices. I love trying different ingredients to see what the outcome is. And the best part: you only have to mix the ingredients, spread them out, and let them bake in the oven – easy, quick, and delicious.
The following recipe is a quick and easy way to prepare homemade broth without worrying about processed sugar or other potentially unhealthy additives. I cook vegetable broth about once a week, saving various cut-offs for a couple of days until I have enough to cook a delicious broth. The broth can be easily stored for about a week in the fridge, or you can also freeze it. I use homemade vegetable broth in many of my recipes and it’s unique every due to slightly different ingredients.
This recipe I created as part of my Wild Christmas three course menu. As the main dish, what would fit this theme better than a venison fillet with its very mild deer flavor and soft meet? You can get very creative with accompanying side dishes. Here I tried to create the right balance of sweet, sour, and salty to bring out the full flavor of the various ingredients. The outcome is a colorful deliciousness that you should definitely give a try!
There are many ways to prepare sweet potatoes, just like carrots. You can enjoy them raw, cooked, fried, or out of the oven like in this recipe. They’re not only delicious, but also a great source of beta-carotene, which helps raise the vitamin A level in our blood. Adding just a little fat helps to extract the beta-carotene even more. This recipe I created as a side dish for my Wild Christmas Menu where it accompanies a delicious Fillet of Venison on Sweet Potato Gratin, Brussels Sprouts, Red Wine Shallots, and Juniper Berry Foam. The slightly sweet nutty flavor of the sweet potato combined with intense thyme flavor goes very well with it.
