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 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
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.
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!
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.
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.
love my ceviche, cheese and wine