Vegetarian zucchini oven dish

A friend came over for dinner on a warm day and I felt like preparing something light, delicious that didn’t require an awful lot of work.

A vegetarian zucchini oven dish was perfect for that. This recipe is based on vegetables and cheese and so totally vegetarian proof. Continue reading “Vegetarian zucchini oven dish”

Gluten-free banana bread (low in sugar)

So this one day I found 3 overripe bananas in the office. I was just on a gluten-free quest and had bought gluten free-flour, so I felt like a winner when I discovered this recipe that hardly has sugar in it.

The dough based on the original recipe turned out way too moist, so I started adding things myself until the mixture was somewhat firm and looked like it could bake enough (I have a bad reputation with under cooked, flat and dull cakes. Except for this delicious marble cake that always comes out perfectly). I didn’t have much hope when I put the gluren-free banana bread in the oven, but it came out and I fell in love. The taste was delicious, it looked voluminous and my friend was absolutely stoked about it.

So I felt the need to post it here. For future banana reference. Continue reading “Gluten-free banana bread (low in sugar)”

Homemade spelt bread

Since I discovered how easy it is to make your own bread, and how much salt and sugar they put in bread you buy in stores, I am baking my own bread every couple of days. Especially spelt bread because it’s way better than ordinary white and brown bread. Making spelt bread isn’t necessarily harder than making ordinary bread.

Time needed: 25 min to prepare + 30 min to rise & bake

Ingredients for 1 big ass spelt bread

  • 1 tablespoon fresh yeast
  • 3/4 cup warm water
  • 2 2/3 cups warm water
  • 1/4 cup honey
  • 1 tablespoon salt
  • 9 tablespoons oil
  • 9 cups spelt flour

Continue reading “Homemade spelt bread”

Chocolate chip cookies from heaven

Chocolate cookies with chocolate chips AND melted chocolate inside? SAY NO MORE!
I tried this Nigella Lawson recipe and it’s de-li-cious. And the people I shared them with all agreed.
It takes a bit more work, but you won’t regret it. The cookies peal off easily from the baking sheet, they melt in your mouth and mmmmmm.

Time needed: 20 min + 15 min baking
Dishes: 1 pot, 1 bowl, 1 whisker, 1 oven tray

Ingredients chocolate chip cookies

  • 125 gr dark chocolate
  • 150 gr white flour
  • 30 gr cacao
  • 125 gr melted butter
  • 75 gr light brown/caster sugar
  • 50 gr white sugar
  • 1 egg
  • 200 gr chocolate chips (in my case: chocolate bar smashed into pieces with a hammer)

How to make 15 chocolate chip cookies

  • Preheat the oven on 170°C
  • Melt the 125 gr chocolate au bain marie in a big bowl.
  • Add the butter and mix it into the chocolate on the fire
  • Add the sugar, mix well and get off the fire
  • Put the flour, cacao and salt in a big pot
  • Add the chocolate / butter / sugar mixture
  • Add the egg and mix everything well
  • Put the chocolate chips in and mix again
  • Take a spoon and make big heaps on the baking sheet on the oven tray
  • Bake for 15 – 20 min depending on your oven
  • They get harder once you get them out and they cool down

Mmmmmmm delicious

Peanut oatmeal cookies

When I left my job, I got 3 bags of salted peanuts (don’t ask!). I don’t like my peanuts salted, so I looked for a way to use them in cookies. I made these oatmeal cookies and they turned out really flat and unattractive looking. I had a big pile of those cookies so I wasn’t that much of a fan (I mean, they are OK, but I tasted better oatmeal cookies before). However my flatmate and a friend were really enthusiastic about it and asked for the recipe. So here it is!

Time needed: 15 min
Dishes: 1 big bowl + oven tray + whisker + 2 spoons

Ingredients for +20 big peanut oatmeal cookies

  • 1 cup or 250 gr white sugar
  • 1 cup or 200 gr dark brown sugar 
  • 1 cup  or 225 gr melted butter
  • 3 cups or 270 gr of oatmeal
  • 3 eggs
  • 1 tsp. vanilla
  • 1 1/2 cup or  150 gr salted peanuts
  • 1 1/2 cup or 180 gr flour
  • 2 tsp. baking powder

How to make the peanut oatmeal cookies

This is the easy part

  • Mix everything together in a bowl
  • Take a spoon and make heaps of dough on a plate with a baking sheet
  • Bake for 15-20 min on 180°
  • Get them out, when they are not too soft anymore and have a gold crust

Enjoy your flat peanut oatmeal cookies!

Vegetarian peas & avocado spread

This week I made spelt bread. And I discovered this lovely peas & avocado spread to accompany the bread as appetizer. Delicious and vegetarian!

I am a late chef. I get in my kitchen between 9-10 PM to start preparing my evening meal. My stomach starts making noises at 7 PM. So in between 7 & 9, you basically find me with my head in the refrigerator. Snacking on every piece of vegetable, meat, fish etc I find in there. And avocado. Definitely avocado since I absolutely adore the green vegetable.

This week I made spelt bread. And I discovered this lovely peas & avocado spread to accompany the bread as appetizer. Delicious!

Time needed: 5 min
Dishes: 1 small bowl & 1 fork

Ingredients for peas & avocado spread (to cover 5 slices of bread)

  • 1 avocado
  • 1 small can of peas
  • juice of half a lime
  • salt / pepper

How to make peas & avocado spread

  • Put the avocado, peas and lime together in a bowl
  • Smash and blend everything together with a fork
  • Add salt and pepper as you wish

Make sure to eat the spread immediately. A day later (and especially 2 days later) it doesn’t taste good anymore.


Vegetarian stuffed bell pepper with anchovy and raisins

After New Year’s Eve, I needed some balance to all the grease I’ve shoveled in my belly. This easy recipe for stuffed bell peppers is excellent and fast! It’s vegetarian on top of that too.

It’s little bit salty though. It you don’t like salt: stay away from these bell peppers!

Time needed: 15 min + 1h in the oven
Dishes: small bowl to mix ingredrients  + small bowl to defrost spinach + oven pot

Ingredients for 2 stuffed bell peppers

  • 2 peppers (preferably green or red ones)
  • 150 g of salt crackers
  • 1 cup of spinach (from the freezer or after cooking)
  • 1 cup dark raisins
  •  8 chopped black olives
  • 10 chopped anchovy
  • 2 tbsp chopped parsley
  • 1 tbsp chopped basil
  • 6 tbsp olive oil
  • salt and pepper

Preparation of the stuffed bell peppers

  • Mix the salt crackers, anchovy, raisins, herbs and olives. Season well with salt and pepper.
  • Melt the spinach
  • Cut a hat from the bell peppers and cut carefully the seeds out .
  • Fill the bell peppers with the spinach and on top of the anchovy, raisin, olive stuffing and press firmly.
  • Put the caps back on.
  • Put a pievce of butter on top of the bell pepper
  • Put the bell pepper in a casserole with olive oil rubbed .
  • Drip some olive oil over it.
  • Set for 1 hour in an oven at 200 ° C.

Taste it!

Homemade bread rolls

Home made bread rolls

New Year’s Eve is not the same at my house without homemade pizzas. This year, I made way too much dough, so I tried to make bread rolls with the leftover dough. Which was quite a success!

These bread rolls would be great to accompany a cheese platter!

Time: 15 min preparation + 1h30 rising & baking
For 6 bread rolls

Ingredients homemade bread rolls

  • 15 grams of dried yeast
  • 500 grams flour (I used bleached, white flower)
  • 350 ml of warm water
  • 2 spoons olive oil
  • pinch of salt
  • some raisins

How to make homemade bread rolls

  1. Mix the yeast with the warm water
  2. Gently mix it with the flour
  3. Add a pinch of salt, the olive oil and raisins
  4. Mix really well with your hands
  5. Put a wet, warm towel on top of the dough and let it rise for 1h in a warm place
  6. After one hour, your dough should be doubled in size. If so; knead the dough again & make little bread rolls in your hands
  7. Put them in the oven for 30 min on 180°
  8. Get the bread rolls out of the oven when they turn slightly brown on top

Enjoy your bread rolls!

American recipe: Chipotle Chicken Chili dish

I am not a big fan of Chipotles. Too spicy. But try this recipe and you’ll love it!


  • 1 onion
  • 2 Chicken Breasts
  • 1 bottle Mexican Beer {or any beer}
  • 1 can of Diced Tomatoes
  • 1 hot pepper
  • 1 can Black Beans, drained and rinsed
  • 1 can White Beans, drained and rinsed
  • 1 can Kidney Beans, drained and rinsed
  • 1 tablespoon Chili Powder
  • 1 tablespoon Cumin
  • 1 teaspoons Kosher Salt
  • 1 medium Lime, juiced
  • Sour Cream

How to

Cook onions until they are soft, translucent and lightly golden.

Add in the chopped chicken and let that brown for a few minutes. Pour in 3/4 of a bottle of beer, the diced tomatoes, the minced hot pepper, black beans, white beans and kidney beans. Stir to combine.

Season with the chili powder, cumin and kosher salt. Stir, bring to a boil, reduce to a simmer, cover and cook for 45 minutes.

Once the chili is done simmering; add the remaining beer and stir until it makes a smooth paste. Add the lime juice and let it simmer for 10 minutes to thicken.

Serve in big fat bowls with sour cream!

(recipe tweaked from this one)

American recipe: meatloaf wrapped in bacon

Mmmmmmeatloaf! I love meatloaf. My previous recipe was -what I then believed- a great one. But I tried this one and boy, I was wrong… This meatloaf recipe is less sugary AND easier. Go make it tigers!

Mmmmmmeatloaf! I love meatloaf. My previous recipe was -what I then believed- a great one. But I tried this one and boy, I was wrong… This meatloaf recipe is less sugary AND easier. Go make it tigers!

Serves 4

Ingredients meatloaf:

  • 4 salt crackers
  • 1 large onion, finely chopped
  • garlic cloves
  • 2 carrots, peeled and finely grated
  • 600 gr of ground beef / pig
  • 2 tablespoons mustard
  • 5 slices bacon

Ingredients Sauce

  • 1/2 cup light-brown sugar, packed
  • tablespoons mustard
  • 4 tablespoons ketchup


  1. Preheat the oven
  2. Heat the olive oil in pan on the stove. Add onion, carrots and  garlic. Cook until soft and let it cool for five minutes.
  3. Mix the meat, mustard, salt, and pepper. Add onion mixture. And use your hands to mix (the most fun part!!)
  4. Place the meat roasting pan and shape it as meatloaf. Cover it with bacon.
  5. Season with salt and pepper as needed.
  6. In a small bowl, combine the brown sugar, ground mustard, ketchup and 2 tablespoons of water.
  7. Stir it well and put it on top of the meatloaf.
  8. Bake, brushing every 30 minutes with glaze so the meatloaf doesn’t dry out

Serve and enjoy!