Frozen banana dessert


I know what I’m having for breakfast tomorrow 🙂

This looks like an ice-cream, tastes like one but isn’t one. Confused? Don’t be. Just freeze some bananas, blend them with honey and add some fruit of your choice for an extremely delicious dessert. It is THIS simple!!!

“Raid your fridge” breakfast

Ready in no time with almost no effort

Ready in no time with almost no effort

Sunday morning. Oh, how I love lazy Sunday mornings. Sipping your coffee slowly. Waking up slowly. Having a delicious breakfast bite with no hustle to make it. This is a perfect recipe for that. And so easily variable depending on what you have in the fridge.

After raiding my fridge I found

  • 1 zucchini, got it grated, seasoned with salt and pepper, olive oil and lemon juice
  • turkey cold cuts, sliced them to match the grated texture of zucchini
  • eggs
  • 9 cherry tomatoes

Not a lot now is it? But isn’t it?

  • take ramekins and sort the ingredients: zucchini, cold cuts, tomatoes, season with salt and pepper and put an egg on the top
  • bake in the preheated oven (180 C degrees) for 8 minutes. If you want your eggs well done, add 2 minutes and then enjoy.

IMG_3586Now, how easy is that??? And imagine you can replace basically everything in this recipe with whatever you have left for a vegetarian, cheesy or really meaty version…

Coconut milk pancakes with fruit compote and oat crumble

Attention: hard to stop eating these pancakes!

Attention: hard to stop eating these pancakes!

I never really like making pancakes, because they make so much mess in the kitchen and then they are gone in a second. Then again, this is one of the very few recipes that I have memorized from my childhood, and that must mean something 🙂 ( I suppose this is a classical recipe where children were allowed to get involved). I can still repeat it: 1 egg, 1 glass of flour, 1 glass of milk, salt and sugar. That’s basically it. Those were pancakes I made as a child; this is my grown-up version 🙂

Ingredients for 2 (made 6 pancakes)

For the pancakes For the compote For the crumble
equal amounts of flour and coconut milk/cream (I used 1 glass of each) 2 figs, cut in 4 pieces, oats
1 egg 1 apple, peeled, cored and cubed brown sugar
bit of salt 1 pear: the same as apple
a bit more of brown sugar slice of butter (I am using lactose free)
vegetable oil for frying a bit of sugar

Step-by- step

It's exactly as it looks: using 3 pans at the same time :)

It’s exactly as it looks: using 3 pans at the same time 🙂

  1. First you need to prepare all your ingredients (as in measure, peel, cut etc)
  2. Mix together pancake batter, taste it and adjust the seasoning if needed (I wanted to add more sugar).
  3. Heat up 2 pans and when they are hot, add to one vegetable oil, to other: butter.
  4. In the pan with butter let apple and pear simmer with some sugar (you can use different fruit if you want. obviously 🙂
  5. Meanwhile on the other hot pan, using the ladle, spoon the batter and bake the pancakes one by one, putting them afterwards in a soup plate, covered with another soup plate (or any other solutions of your preference to keep the pancakes warm)
  6. When you see that the pancake batter is coming to an end (I had made 4 pancakes and had 2 more to go), put in a dry pan oats and sugar on a low heat (I left it there for 5 min, stirring from time to time) and  add the figs in the fruit compote pan.
  7. Now assemble all the ingredients as you want (wrap them, stack them, eat them separately) and enjoy your lick-your-fingers-delicious breakfast!

Curry for those who are in a hurry

There are so many things that change when you become a parent. One of the most impressive ones though is how much time you suddenly DON’T have… I tend to think of myself as someone who is well organized, but suddenly I found myself looking at the piles of laundry, dishwasher that hasn’t been emptied for 3 days and I couldn’t remember the last time I had cooked a meal.

Of course, one could argue that in a long run none of these things really matter, but somehow they matter to me. Now. I can’t be peaceful if all of my orderly neat life suddenly has changed into a chaotic run from room to room trying to at least clean up a little bit of the mess that comes from nowhere .

It took me a couple of months (OK, this is a lie. It took me more than just a couple of months.) to readjust all my system (yes, I have one build in my head) and make a new one. What I am doing now is either planning things more carefully or cheating time (to have some more time). Like this recipe. Ready in no time and delicious as in “give me another spoon of that” delicious. And spares you those precious minutes you cherish so much.

Oh yes, I know that real curry is not served with bread, but it was so great when absorbed with all the delicious curry.

Oh yes, I know that real curry is not served with bread, but it was so great when absorbed with all the delicious curry. And I didn’t have to make any rice (win-win)

Ingredients (for 1)

  • 10 prawns, peel and devein them (I had some frozen ones)
  • squeeze of lemon juice
  • drizzle of olive or sesame oil (if you like the taste)
  • 1 garlic clove, peeled, minced
  • 1 shallot, sliced,
  • 1cm of ginger, peeled, grated
  • 2 carrots, peeled, sliced
  • some frozen veggies (always good to have those ones in freezer for quick recipes)
  • 1 small pack of coconut milk (250ml i think it was)
  • spices: salt, pepper, pinch of sugar, soy sauce,
  • 0.3mm of chilli paste


  • drizzle the prawns with lemon juice and leave them to marinate while you are making the rest
  • heat the oil, add garlic, shallot and ginger and stir for 1-2 minutes, then add carrots and a bit of water to cook them (approx 3-5 min)
  • add the frozen veggies (I had a mix of potatoes, small carrots and beans) and stir-fry for 5 min, then add the coconut milk and spices +chili paste; stir for a minute or 2
  • add the shrimp and cook until they have turned pink (normally will take you max 5 minutes) and
  • ENJOY!

So there you go, a bowl of deliciousness in approximately 20 minutes!

Brainstorming cookies


I call them that because the reason to make them was a brainstorming at work. Due to some constraints we were having it @9am and I thought that some sugar kick could help release the creativity. And it did, indeed! If you too have a reason to bake (or really, who needs a reason to have some good cookies), here is my recipe.

Ingredients (made around 50 thin cookies):

  • 225 grams softened (I usually melt) butter
  • 200g white sugar
  • 220g brown sugar
  • 5ml vanilla extract
  • 2 eggs
  • 250g flour
  • 5g baking soda
  • 6g salt
  • 3g cinnamon powder
  • 245g quick cooking oats

Step by step:

  1. mix together butter and both sugars until you have a soft dough. integrate eggs, then vanilla.
  2. in a separate bowl mix together the dry ingredients, except oats, and then add them to the butter mixture. combine well.
  3. add the oats, mix thoroughly  and let it set for 1h in the fridge
  4. line cooking pans with baking paper and heat oven to 190C
  5. take a small piece of the dough and form small balls (walnut size), sit them on the pans, approximately 5cm apart. This is important as the cookies will expand while cooking.
  6. take a fork and push on each of the balls, forming a cookie
  7. bake for 10 minutes and allow cookies to cool before removing/eating them

There you go. Great cookies for any occasion. I know I will be making them again!