Banana Cakes


I'm not a raw banana lover by nature. I don't really like bananas as a fruit as they are rather filling. I do however love the smell and I like them stuffed in anything. I also love banana chips, Haribo banana sweets ... gosh bananas are actually really bad if they are not raw.

Bo does however like to eat bananas but he sometimes forgets about them and they will stay put and form a smell. It's then when I get a bit excited, when I find a bunch of overripe bananas in the top of the fruit rack. Overripe bananas means banana cakes.


  • 4 ripe bananas
  • 125 g butter
  • 250 g caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 250 g plain flour
  • 2 tsp baking powder


Preheat the oven to 180°. Fill a cupcake tray with cupcake liners (I've used a 12 cupcake tray and a 6 one)

Mash the bananas with a fork, set aside.

Cream the butter and sugar until fluffy. Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract and mix.

Gradually add the flour and baking powder to the batter and beat well.

Add the mashed bananas to the mix.

Pour the mixture into the cupcake liners (3/4 full)  and bake in the centre of the oven for 25-30 minutes, until skewer inserted into the centre of the cake comes out clean.

Raspberry Brownies


No new year's resolutions for me, instead I give you something really bad to eat so we can celebrate that we've passed the horrible year of 2013. I do not want anybody to get ill or die this year.

The Recipe

  • 200g dark chocolate (the darker the better)
  • 125g unsalted butter
  • 2 medium eggs
  • 225g golden (light) brown caster sugar
  • 2 teaspoons of vanilla extract
  • 175g plain flour
  • 1 tablespoon  of good quality cocoa powder
  • a handful of fresh raspberries (no frozen)


Melt the butter and chocolate in a pan above medium heat. Keep stirring until melted. Mix the sugar and eggs in a bowl. Add the melted chocolate and butter and all of the other ingredients, always very slowly one by one. Grease a sallow tin with butter (I always use a 18 cm square loose based cake tin) and pour the mixture in the tin. It will be fast so you'll have to divide it over the tin with a spoon. When all is nice and flat, push the raspberries down the mixture. Bake for 25-30 minutes in a pre-heated oven on 190°C

Christmas House Part 2


A Happy New Year!!

I didn't like 2013 that much, but Christmas was lovely.

We had Bo's family over for dinner on the first day of Christmas. This is something we normally do at Bo's parents home but as we've had to say goodbye to Bo's father earlier this year I offered to host Christmas instead.

I love to host Christmas. I have to say that the only one thing I'd love to have children for is for Christmas. I love that the whole family is at home, gathered at the table with good food, laughter and warmth.


I did almost all of my cooking in the oven, combining large trays with veg, potatoes and 3 different sorts of meat so everyone could pick and mix.


An Instagram impression of Christmas.

I hope all of you had a good Christmas. On with 2014, it's going to be great I feel it!!

Riess Enamelware Giveaway


Happy Friday!

I'm so excited to host this giveaway today as Riess is one of my favourite brands to work with. I love their enamel pans and saucepans because they are so easy to use. They don't stain, the colours are everlasting and come in PASTEL, you can use them on any hob and even pop them in the oven. Most of all enamel is made of steal, quartz, clay, borax and soda which means that enamel is recyclable.

For my upcoming cookbook, Yvestown in the Kitchen, I'm collaborating with Riess. The pans are featured quite a lot in the book as they are super photogenic.

The Giveaway

From bottom to top as seen in the above image:

You can get all this by just leaving a comment before Friday the 29th 12:00 CET. I'll draw a random winner and Riess will mail the pans to you.

And good news!! This giveaway is open to readers WORLDWIDE!


I'll leave you with a hearty Saturday afternoon soup. Served in the 0,5 L mug/jug.

The Recipe

  • 1 large cauliflower
  • 3 medium sized turnips
  • a handful of fresh parsley
  • 2 garlic cloves
  • 4 tbsp olive oil
  • 500 ml water
  • ground salt and peper (to taste)


Chop de cauliflower and turnips and toss them in a pan with the ground salt and olive oil. Put the lid on and let it shimmer on low heat until the cauliflower and turnips are soft. Add the parsley and garlic. Turn of the heath. Mash the ingredients with a hand mixer. Turn on the heath and add the water.

Serve with a large dollop op seeded mustard.

This giveaway is closed. The winner will be announced Saturday 30-11-2013



There are days when there's not much in the house but fresh veg from the garden. I currently have a tomato explosion in the greenhouse, I'm ever so proud. So when I had to come up with something to make for dinner yesterday I thought about something I could eat with tomatoes and I didn't feel like doing a proper grocery shop.

Doing a proper grocery shop for me consists in getting in my car, cross country borders to drive 12 minutes for the nearest AH as I'm a AH junky, there you have it. So I wanted to shop locally and with locally I also mean all the great shops that people set up who travel miles and miles to supply people like you and I with their country's food.

I love "The Turk", as we call it, in my town. We have a Turkish bakery and a Turkish greengrocer and I both love them equally.

I went for Lebanese flat bread as it goes very well with home made hummus.

Hummus Recipe


  • 200g canned chickpeas
  • 2 tbsp fresh lemon juice
  • 1  crushed garlic clove
  • 1 tsp ground Ras el Hanout
  • a few pinches of salt (to taste)
  • 3 tbsp Tahini 
  • 4 tbsp cold water
  • 2 tbsp extra virgin olive oil
  • 1 tbsp mild paprika powder


  1. Drain the chickpeas and rinse.
  2. Combine all the above ingredients in a food processor, and blend to a thick creamy purée.
  3. Sprinkle with mild paprika powder.

The Salad

  • 2 large tomatoes
  • 100g spring onions
  • 150g flat parsley
  • 1 tbsp extra virgin olive oil
  • fresh ground salt en pepper

But you can add as much of this as you want. 

Carrot Cake for Boris


Life has been so busy with attending weddings and birthdays of all the summer babies we know, my mum being here to stay with us and with other super cool, amazing and exciting stuff.

My summer baby husband turned 45 last Wednesday so I baked him a cake, our favourite one.



Prep time 15 minutes
Cook time 30 minutes
Total time 45 minutes


Cake Base

  • 450g carrots (grated)
  • 260g raisins
  • 4 large eggs
  • 260g golden caster sugar
  • 240ml corn oil
  • 1 teaspoon vanilla extract
  • 240g plain flour
  • 2 teaspoons bicarbonate
  • pinch salt
  • 2 teaspoons cinnamon

Cake Icing

  • 175g cream cheese (Philadelphia)
  • 450g icing sugar ((powder sugar))
  • 125g unsalted butter
  • 1 zest orange


Cake Base

Step 1.

Preheat the oven to 180 C. Grease 2 x 20 cm cake tins with butter.

Step 2.

Combine the grated carrots and raisins in a large bowl, and put to one side. In another bowl beat the eggs and sugar together with an electric hand mixer or kitchen mixer until smooth. Carefully add the oil and vanilla extract, beat well.

Step 3.

Sift the flour, bicarbonate, salt and cinnamon and carefully add to the mixture. Combine the mixture with the carrots and raisins using a wooden spoon.

Step 4. Fill each cake tin to about two-thirds full giving it a good shake to even out the mixture. Bake for about 30 minutes.

Step 5.

Allow the cakes to cool down before adding the frosting as the frosting will melt and make a hell of a mess.

Cake Icing

Step 6.

Place all the ingredients in a mixing bowl and beat well with an electric mixer until they are thoroughly combined and smooth and pale.

Oeps! The recipe plugin turned all my grams to kilograms. Problem fixed.