tres bien, merci

T R A V E L   S O L O

T A K E   A   P A T I S S E R I E   C O U R S E   I N   P A R I S

M A K E   A   W I S H   I N   T H E   F O N T A N A   D E   T R E V I

L E A R N   T O   C O O K   I N   T U S C A N Y

I don't like the term 'Bucket List'. Instead, I feel that such a list is more of a long-term To Do List. And these four items are just a sample of a list I wrote several years ago when I was trying to figure out 'what happens next'; When I was trying to convince myself that I could survive my very own New Beginning.

Now, these are all things I plan on doing in the next three weeks.

I am off to Europe (Paris and Italy) on my very own adventure.

xx

banana caramel cake

I am super excited to announce a new functionality on my little piece of the blogosphere - 

My brand new 'In My Kitchen' page where I have indexed every recipe post for easy reference.

This addition was equally for my benefit as it is for yours; so now we can all find any recipe without too much stress. Easy peasy. 

And speaking of easy - this banana caramel cake is too.

B A N A N A   C A R A M E L   C A K E

banana caramel cake; with caramel sauce and vanilla bean icecream

Ingredients

400 gr self raising flour

juice of 1 lemon

6 tbs sunflower oil

300 ml water

300 grames caster sugar

5 bananas sliced

Syrup

5 tbs sugar

1 tbs unsalted butter

4 tbs water 

Mix the dry ingredients in a bowl

Add the oil, lemon juice and water - beat for 5 minutes.

In a small saucepan prepare the syrup with butter and sugar and when melted, add the water

When you have a syrup consistency - turn of the heat

Prepare the baking tin - I used a round pie dish lined with baking paper

Arrange the sliced bananas in the dish and pour the syrup over them

Pour the mixture over the syrup and bananas; and bake for about 35 minutes.

When it’s brown on the top it will be ready to remove from the oven.

Wait for 10 minutes and turn the cake out onto a serving plate.

Serve with extra syrup, ice cream, cream...

xx