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

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. 

Mushiki Steamed Food


Yesterday I used my Japanese Mushiki steamer for dinner as we both love steamed food. The advantage of a Mushiki is that it prepares food really fast, it preserves all the vitamins and is super for draining all the fat out of meats and fish.


First Step:

Filling the baskets. Always place fish and meat in the bottom basket so that all the fluids, grease and juices can drip straight into your pan and not on top of your vegetables. I've used salmon with ground pepper and garlic.


For the second basket I've picked broccoli and for the top basket green asparagus. Later in the steaming progress I found out that I forgot the potatoes, so I popped in some new potatoes in the top basket with the asparagus.

Add enough sea salt over the lot to get it flavoured during the steaming process.


Second Step:

Stack all your baskets, put the lid on the top basket and place the stacked baskets in a wok pan filled with sallow water on low heat.

Now all that you have to do during the steaming process is checking the water level and adding new water every now and then. And pricking with a fork in your top basket food to see if it's steamed enough. It takes approximate 15-20 minutes for 3 baskets.


Find a nice spot in the sun and enjoy your steamed food.

An Apple a Day


This might be a bit of a weird blog post, as it's quite out of context, but I have to share as I'm so super excited about this new revelation I've made.

Since I was 15 I haven't been able to eat quite a lot of fruit due to my allergic reactions to apples, pears, peaches, nectarines ... and even some sorts of nuts. So when a friend told me about putting fruit in the microwave for just 20-30 seconds to kill that what puts my mouth on fire, I thought nonsense! But the temptation got me, so I went out and bought the finest looking bright red apple, made sure Bo was at home to take me to  hospital, if things got worse, and placed the apple in the microwave for just 20 seconds on 1000 Watt.

Hallelujah ... I can eat an apple, I can even eat two!

Today I'm going to try pears, cherries and plums. I'm happy as Larry as I love fruit and I've missed out on so much. It only took me 23 years to get here.

Happy fruit eating Monday xox

ps: be careful though, it works for me it might not work for you. I can not be held responsible.