Do you know the recipe ‘ rabbit with prunes’? You have probably heard from it! No, we are not cooking rabbit with prunes tonight! So, what are we cooking then? Roe with prunes! This recipe is based on the original recipe for rabbit with prunes. I made the roe with sage, onion and dark beer. Wild meat and dark beer tend to match well. Often, the recipe rabbit with prunes is also made with dark beer. Then I chose to work with dried prumes in stead of frech ones, because they have a fuller flavour.
I always find it quite hard to be original when it comes to vegetarian recipes. These recipes feel less familiar to me. So, I often search the internet looking for inspiration. While looking, I found a vegetarian recipe for pasta with mushrooms. I can work with this! Because it is still fall, I wanted to give the dish a little fall feeling. That is why I chose to season the dish with walnuts. It is a simple, but delicious recipe! I also think it would taste great with some parmesan cheese! Just saying!
Throughout the entire year, you can find red beets in the supermarket. Did you know that red beets are really healthy? They help reduce high blood pressure, work anti-inflammatory, antioxidant and fight damage to your cognitive function. Interesting right? This means, I have no other choice than to use red beets in one of my recipes. Eventually, I decided to make a sauce out of red beets. Because a red beet sauce made out of only red beets is quite plain, I added some more ingredients to the mix. That way the sauce will have even more flavour.
This dish is actually a twist on a traditional Belgian dish called steak with fries. A delicious steak, served with fries, bacon and a sauce of red beet and apple. You can choose to pour the sauce over your meat or just use it as a dip for your fries! Both are equally good! Finally, you can find the recipe for this dish if you scroll down a bit. Now, you can get cooking! Good luck!
Clifford, T., Howatson, G., West, D. J., & Stevenson, E. J. (2015). The potential benefits of red beetroot supplementation in health and disease. Nutrients, 7(4), 2801-2822.
Ravichandran, K., Ahmed, A. R., Knorr, D., & Smetanska, I. (2012). The effect of different processing methods on phenolic acid content and antioxidant activity of red beet. Food Research International, 48(1), 16-20.
The summer is coming to an end. Boo, right! That’s not really great news! I love summer and the warm temperatures! I notice that I have a lot more energy if the sun is shining! So, you could say that winter isn’t a great prospect for me. This post is starting to become a little depressing, right? So, let’s focus on the positive and relive the summer through this great recipe. Read more →