Wilde Zwijnen

Restaurant Wilde Zwijnen is a cozy modern nordic restaurant, located in Amsterdam Oost.

The interior is not typical Dutch, but with a Scandinavian touch. The restaurant uses fresh seasonal ingredients. You can eat in the restaurant or at The Eetbar, where you can choose to sit at a table or at a bar.

They also have a terrace where you can have lunch or have dinner, or just enjoy a good glass of wine in the sun.

What I really love abouth this place, besides the good food and friendly staff is the handmade ceramic serving plates!

 

 

 

 

Cecconi’s

Cecconi’s is located in the 1930s Bungehuis building on the Singel canal.

It’s a modern-day classic Italian restaurant serving hand-made pasta, seafood and dishes from Nothern Italy using the finest ingredients.

The restaurant is open for lunch and dinner. If you step into this restaurant you feel like you are in New York, with a touch of art-deco style.

Don’t forget to treat yourself with the tiramisu….so delicious!

 

 

Kaagman & Kortekaas

Kaagman & Kortekaas,

located in a narrow street between de Nieuwendijk en de Nieuwezijds Voorburgwal. If you step into this restaurant you feel like you are in France.

This place is inspired by the style of contemporary bistros in Paris. The food is of good quality and affordable. Certainly a wonderful place to have an unforgettable evening!

 

 

 

 

Restaurant 4850

Restaurant 4850 is located in Amsterdam Oost and offers you Nordic inspired food. It is a real comfortable place. You can drink your coffee in the morning, a nice lunch in the afternoon and drink a good glass of wine in the evening. The staff is very friendly and this place is absolutely my new favorite in the city! The carrot cake is highly recommended and you have to try the eggs florentine, its so delicious……enjoy!

 

 

 

L’industrie, café restaurant in Paris

Café de L’industrie is located in Bastille. It is one of the better steakhouses in Paris and has fair prices and a lively ambiance, very Parisian. A simple and effective menu with classics, all for a reasonable price. It is nice to eat in a large space, which is still rare in Paris. This place feels like dining in a museum, the décor is made up of old pictures and paintings on the wall and old wood panelling in its original place.

 

 

 

Anvers, my favorites

Kolonel koffie is the first stop for my breakfast with the best coffee,

Le Labo for the beauty products,

Graanmarkt 13 for the perfect lunch and shopping,

St. Vincents for delicious cake and small lunch and shopping,

Fiskebar best dinner place for sea food…… enjoy!!!

 

Höst Copenhagen

Höst Copenhagen is a super trendy restaurant in the Nansengade neighbourhood. Höst Copenhagen gives you the ultimate Scandinavian design feeling! Think of blond wood, white and brick walls, plants and design items.The food at Höst Copenhagen is very good! The kitchen is modern Nordic with a lot vegetables.  The kitchen is seasonal, when we were there rhubarb ice was on the menu.

Höst Copenhagen is a restaurant for design lovers! Enjoy

 

Paleo bread

Paleo bread is definitely my morning favorite. A bread which is made entirely from nuts, grains, seeds, eggs and water. What’s great about it? Well to start it’s really delicious, very easy to make and to store, wrapped in the fridge for up to 1 week and contains no carbs. Everybody likes it….and it’s healthy!

 

Ingredients

Provides 1 loaf of 2.2 lbs, 20 slices of 1.8 oz. (Provides 1 loaf of 1 kg, 20 slices of 50 grams.)

dry ingredients

  • 3.5 oz (100 g) pumpkin seeds
  • 3.5 oz (100 g) sunflower seeds
  • 3.5 oz (100 g) almonds
  • 3.5 oz (100 g) walnuts
  • 3.5 oz (100 g) linseed
  • 3.5 oz (100 g) sesame seeds
  • 3.5 oz (100 g) poppy seeds (optional)
  • 3.5 oz (100 g) water (optional)
  • 2 tsp salt
  • 1 banana (optional)
  • 1 cup cranberries (optional)

wet ingredients

  • 5 eggs
  • 0.4 cup (1 dl) oil
  • Directions

    Mix all the ingredients together, put the mass into a bread form. Lubricate if it is not “anti-stick”

    1 quart (1 liter) bread form – bake for 1 hour at 320°F (160°C).

    2 quarts (2 litres) bread form – bake for 1 hour at 320°F (160°C).

    Notes

    You will need approx. 1-2 eggs per 100 grams of nuts / grains / seeds, so it’s easy to add extra nuts if you would like a larger bread. If you add 100 g of nuts extra then add one more egg. If you then add an additional 100 grams more of nuts/seeds, then add 2 eggs as well. Contract.

    If you do put in some extra nuts, be sure to add extra salt and oil too:

    • 0.4 cup  (1 dl) oil per 21 oz – 25 oz (600-700 g) extra nuts
    • 1 teaspoon salt per 10 0z – 12 oz (300-350 g) extra nuts.

    It is not very important as to what kind of nuts you use. If you are allergic or only have some nuts available, then just take 100 g extra of one of the kind you do have or can tolerate.

    The only thing that is bothersome in this recipe, is to buy all the right so that you have them in the pantry at the same time. Well that and then to mix them. So I usually mix the dry ingredients for 4 loaves in freezer bags, that I can keep until I need to bake them.

    The bread lasts for 3-4 days in a drawer. A lot longer in the fridge.

    You can use pine nuts instead of poppy seeds. Feel free to try that if you win the lottery:-s

    The bread tend to be a bit on the dry side, so I often put in the optional water.

 

Hotel de Goudfazant

Hotel de Goudfazant is not a hotel, but a nice restaurant with a rough and raw interior. This place has been around for 10 years and is still going strong! It is located in Amsterdam North and used to be a paint factory. There is plenty of parking space. Another good alternative is the ferry from Central Station or Java eiland. The menu depends on the season. You will eat a delicious menu for about €35,- Hotel de Goudfazant is definitely worth a visit!

 

 

Bananabread

Lately you see bananabread everywhere! This bananabread is my all time favorite.

Everybody can make it. I often use overripe bananas. This bananabread is not only delicious, but also easy to make.

It is actually a real cake, it contains butter, not really healthy but very tasty. Don’t forget the topping which is the best treat. So have fun by making this and most of all enjoy….!

Preparation time for 20 minutes and 60 minutes of baking time.

Ingredients for one cake:     4 ripe bananas     200 grams of flour     1 teaspoon baking powder     pinch of salt     200g caster sugar     8 grams of vanilla sugar (1 pouch)     100 grams of butter     3 eggs     1 tablespoon fresh lemon juice     1 teaspoon ground cinnamon     100 grams of chopped pecans

Preparation Preheat oven to 180 degrees. Grease a cake tin and line with baking paper.

Mix the flour with the baking powder, cinnamon and salt. Peel and mash a paste of three bananas. Melt the butter in a saucepan.

Mix in a food processor or with a hand mixer creates the butter, the crystal sugar and vanilla until smooth mixture.

Add the eggs one at a time along with the lemon juice. Mix it with the flour mixture.

Add the mashed bananas and mix together. Stir until finally the chopped pecans. Divide the butter between the loaf tin. Cut the remaining banana in half lengthwise and place it onto the fitting. Bake for 60 minutes in the oven. Check with a toothpick if the cake is cooked. Allow the cake to cool off.

For the frosting  use 200g cream cheese 50 g of soft butter Juice of 1/2 lemon 60 grams of icing sugar

For the frosting beat your butter soft and fluffy. Make sure the butter is almost white. Mix the cream cheese with the juice of half a lemon and powdered sugar with the butter. If you like sweet, you can of course add extra sugar. Spread the cooled cake with cream cheese.

Enjoy !