Tag Archives: recipe

Moist banana cake

It was cold and dark yesterday night. A violent and disturbing wind bashed the windowpanes of my tiny flat and rattled the doors. Unsettled, I was sitting in my sofa like a little pile of misery. Crunched up in a ball, face all wet from crying my heart out after watching The Imitation Game. I’ve mentioned Graham Moore’s Oscar speech on this blog before, yet after actually seeing the movie, his words touch me even more.

There I was. Contemplating life and fighting off a small internal crisis on whether it’s still okay to #StayWeird without being a gifted mathematician or extraordinary writer.
That’s when I decided to bake a banana cake. If you don’t see the correlation, it’s pretty straight forward. Nothing matches stormy nights like the smell of warm dessert floating through your house. And nothing suits the mind like stirring batter mindfully, while singing out loud in the kitchen.

Can you believe that I never even tasted banana cake before? What a shame!

Banana Cake

But enough about me and my questionable mental health. Let’s get down to business. Continue reading Moist banana cake


The warm richness of Mapo Tofu

Though Mapo Tofu is originally a Chinese dish, I first tasted it in a Korean restaurant and I’m hooked ever since.
The dish has such a warm, hearty taste and cooking it will make your kitchen smell wonderful.

Today I want to share a super simple adaptation to the recipe, that is far less spicy than the Korean version I had (I suspect them from having added Kimchi to even this dish) but equally tasteful and easy to make.

Mapo Tofu

Continue reading The warm richness of Mapo Tofu

Healthy “Brownies”


This year I started something I’ve never done before: fasting.  It’s horrible. Eight days in and here I am, highly regretting my decision. The co-workers who talked me in to this have chickened out and some (yes, I’m talking to you Greet) haven’t even started!

Long story short, personally I’m too proud to give up, and since I could lose a few pounds (let’s be honest), I decided to stay strong, chin high, and… desperately started looking for desserts that fit my “no fat, no sugar, no junk food” month of torture.
Thanks to my yoga class website, I found this recipe, and because I was in serious need for sweets, I decided to give it a try.

First of all I want you to know that I’m not much of a healthy cooking person. I’m great in making desserts. But that means: real desserts. Full fat, full sugar delights. The idea of vegan “cheese” and egg-less cakes kinda freaks me out. But there’s a saying in my country that goes “emergency breaks laws” and so there I was, messing up my ENTIRE kitchen, nearly blowing up my blender, trying to get this little piece of wannabe brownie together.

Was it worth the effort?

Did the brownie turn out edible?
Yes… kind of. I guess it doesn’t even taste that bad. It doesn’t really taste like brownie, though. But it has some chocolate tang and a nice hint of coconut which I highly appreciate. It’s sweet, because it’s full of dates and almonds. It’s sticky. And I must admit that I managed to resist my mom’s pie this Sunday, only because I knew I, at least, had this witty substitute waiting for me in the fridge.

You’ll notice my picture doesn’t look much like the picture in the recipe. In my defence, that’s because I don’t have a food processor. Instead I had to try and get everything mixed in my blender, which is just as much fit for that job as I am for fasting. I’m sure that if you healthy, vegan, clean eating folks try it, it’ll turn out great. Some people have a natural flair for this kind of dessert. Not me, but some.

So yeah, I wanted to share.
These healthy “brownies” have no eggs, no flour, no processed sugar, they’re raw, lactose free and I guess they’re vegan too. So woot, there’s a whole bunch of diet-responsible people about to go crazy on this one.

Cake recipe for your inner five year old

Since I briefly mentioned baking cake yesterday, I decided to share my basic recipe with you guys. It’s shamefully simple, but also ridiculously popular with my friends and co-workers, so I guess simple is good.

Before you get started, however, I’d like to tell you a little something.

Recently, I’ve been letting my inner five year old decorate cakes. It’s a travesty, mostly resulting in a messy kitchen, too much frosting, clumsy designs and colouring that looks far from edible. But it’s SO MUCH FUN!


In darker times, I religiously aspired to making my cakes look like they came straight from the bakery: perfectly smooth, delicate and drop dead gorgeous. If I took them to friends or work, I wanted people to say: “Wow, you really made that yourself?” not think “Wow, am I really supposed to eat this?” Sometimes, baking a cake even became a little stressful because of that self imposed pressure…

But let’s be honest here: what’s the point of a homemade cake if it looks like it comes from a store? Any decent, quality bakery can provide you with a perfect looking cake; freshly made, with clean ingredients and without artificial bullshit. You might pay a lot for it, but you can go and get it any time.

My inner five year old however, thought me what “homemade” is really about. It’s about having a blast. It’s about imagination. It’s about getting creative and away from the conformism. It’s about licking the spoon and continuing to use it (yes, I confess).

Does this mean that I’m never going to make a divine looking piece of patisserie any more? Of course not. Does it mean I invite you to take your inner child into the kitchen and get crazy for once? YES!
Think about it: if the result ends up being really that ridiculous, you’ll just have to eat the whole thing yourself. And that is, indeed, the worst case scenario.

Draw your cake

Continue reading Cake recipe for your inner five year old