#wwrecipes - Delicious late summer dishes for your dog

William Walker Summer Dog Dishes

The sunlight is getting softer, the days a little shorter again and the first leaves are changing from rich green to warm golden tones - it's late summer. A last burst of summer, which brings with it delicious late summer recipes and ingredients. From delicious apricots to fennel and parsnips - culinary late summer is anything but boring. Of course, your four-legged friend should also benefit from this. Therefore, we show you today three delicious late summer recipes for your dog.

1. Williams parsnip puree for your four-legged friend



Peel the parsnips and cut them into small cubes. Bring water to a boil and add some vegetable stock. Now boil the parsnips for about 20 min. Then drain the water and finely mash the cooked parsnips with a potato masher and add the linseed oil and yogurt. Finally, refine with some chopped parsley and voilá - ready is the delicious and super healthy late summer dish.

2. Williams apricot dog biscuits


  • 250 dried and unsweetened apricots
  • 220 g wheat flour
  • 100 g ground hazelnuts
  • 2 eggs
  • 1 tbsp honey
  • 150 g butter


To begin, chop the apricots and mix with the wheat flour and hazelnuts. Separately mix the eggs, honey and butter (preferably at room temperature) and then fold in. Mix everything well and form small heaps on a baking tray lined with baking paper. Bake them in a preheated oven at 180 degrees for 10 - 15 minutes until golden brown. You can feed the cookies as soon as they are well cooled down.

3. Williams power-pan

  • 500 g ground beef
  • 2 K carrots
  • 1-2 parsnips
  • ½ cup fennel
  • 2 apricots (without seeds!)
  • 20 g spelt pasta
  • 1 EL sunflower oil
  • some parsley


Place some sunflower oil in a pan and heat. Wash or peel the vegetables and fruit if necessary, cut into very small pieces and fry together with the ground beef in the pan until all ingredients are nicely done. At the same time, cook the spelt noodles until soft. Finally, add all ingredients together, let cool and refine with finely chopped parsley.


By Louisa Knoll

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