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!



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).


    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!




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 !



Scandinavian Embassy

I love this minimalistic cozy place, with lots of natural light. Overlooking the park in a trendy area. They have the best cinnamon buns, freshly baked several times a day. Famous for their egg benedict, which is delicious. This minimalistic modern Scandinavian place is often busy and has limited sitting place, which means you have to wait for a seat. Try the carrot cake!

crispy seeds crackers

These seeds crackers are very easy to make yourself and also very healthy. I find them delicious with a glass of wine and homemade tapenades. These crackers are best when they just come out of the oven crisp. They are also easy to keep in a plastic box.

Crispy Seeds Crackers Ingredients for 10-14 crackers     125 grams of crushed flaxseed     25 grams of sesame seed     50 grams of sunflower seeds     50g pumpkin seeds     180 ml water     1 tsp salt Preparation: Mix the seeds with salt in a bowl and add the water. Allow to stand for half an hour. Preheat the oven to 180 ° C and line a baking tray with baking paper. After half an hour, the seeds and kernels included the moisture and the mixture is a batter. Divide the batter on the baking sheet, spread out so as to create a rectangular plate. Put this another sheet of parchment paper and press it with a rolling pin (or your hands) well. Remove the top sheet of parchment paper and bake crackers 25 minutes in the oven. Cut the crackers after firing into equal pieces and leave to cool. If you crackers not dry enough, you can reverse them after cutting and so a bit warm in the oven. As a result, the bottom of the seeds crackers is also nice dry and crunchy.

buffet van odette

I’m very happy here because of the good atmosphere. They serve the most delicious salad from the buffet and truffle cheese omelette. Also the aperitivo is highly recommended. Save room for the carrot cake, that melts in your mouth. Simple, yet so tastefully prepared. By the way…. it’s always busy but worth the wait!


The Broken Arm

Another perfect spot to have breakfast or a delicious lunch is at the Broken Arm. I always have to go to this place to enjoy their healthy food and juices. After this you can find me in the shop, where they have a great selection of clothing, books and magazines.