Category: My Stove

When your alter ego cooks you breakfast.

I’m not a fan of fad foods.

Judgemental as I may sound, I’ll be so frank to admit (we’re friends here, right?) that whenever someone mentions a kale smoothie or a brownie made with black beans and lentils instead of flour, or when I see yet another 1950s-dressed, beard-clad, trousers-rolled-up man sitting with his legs crossed tucking into a quinoa salad, I internally roll my eyes.

Maybe I just don’t get it.

Don’t get me wrong – I’m all for healthy food. Those who have seen my recent Instagram photos will probably be rolling their eyes at the moment as they think of my repetitive posting of oat-yoghurt-fruit breakfast combinations. I love eating wholesome food, I love experimenting with fresh ingredients, I love cooking and knowing exactly what I’m putting into my body. I won’t even go so far as denying that I have a slight hipster tinge (don’t we all?). I like artisanal bread, I don’t mind avocado on toast, and – though it’s not my favourite vessel of choice – I’ll even drink out of the occasional mason jar.

I just don’t quite understand the trend of ‘let’s turn a delicious, developed-over-generations sweet recipe into something filled with grains and vegetables and take out anything that makes it what it is.’

Alright alright -before you attack me (I feel I may be making some enemies with this post – but alas – it gets better if you stay with me until the end!), I have to say also that I am very blessed to not suffer from any food allergies or irritations. Thanks to lucky genes, I have a strong metabolism, and I can happily eat gluten, dairy, sugar, salt and nuts. For this, without a doubt, I am extraordinarily grateful. It makes cooking – and travelling – a lot easier than I’m sure it is for some of you who have to be more careful! I also want to take my hat off to you if you are someone that has had to adjust your  diet to suit your body. This is not a post about me being judgemental about your food choices. If anything, it’s a post about me being judgemental of my own food choices.

To get to the point, then, I have a confession to make: I MADE MYSELF A GLUTEN FREE, (ALMOST) DAIRY FREE BREAKFAST THIS WEEK.

You’re probably wondering what got into me, or how many secret naughty ingredients I added to make it less healthy.


Indeed, though it was partly out of a lack of ingredients available in our house, I have also been doing a lot of exercise lately and have been trying to have a really healthy breakfast. So when I had 2 eggs and an old banana in the fridge, this recipe came in rather handy.

Banana-blueberry pancakes. 2 eggs, one banana, a handful of frozen berries. That’s it! Interested? Scroll down for the recipe!


Quick & Easy Gluten Free, Dairy Free* Banana-Blueberry Pancakes



  • 1 medium ripe banana
  • 2 large eggs
  • Handful of frozen or fresh blueberries
  • A little bit of oil to cook in (I used butter – use oil if you want to make it dairy free)


  1. Mash the banana in a bowl using a fork. Continue mashing until the banana has a pudding-like consistency, with no big lumps.
  2. Whisk up the eggs in a separate bowl, again using a fork. Whisk until egg yolks and whites are completely combined.
  3. Stir banana and eggs together. The mixture will be very runny, more like a scrambled egg mixture than a regular pancake batter. Add the blueberries. (If you’re using frozen blueberries, like I did, don’t stir the mixture too much after you’ve added these or they will start to melt and will turn the batter purple!)
  4. Heat up a flat frying pan on the stove at medium heat. Melt some oil (I used butter) and wait until it bubbles when you hold a wooden spoon in it.
  5. Put some of the batter into the frying pan. Because of the runny texture, it’s best to do small pancakes – I used about 2 tablespoons of the batter for each and placed them close to the side of the frying pan so that they wouldn’t run into each other.
  6. Cook the pancakes until the bottoms look browned and the edges start to change colour.
  7. Flip carefully by pushing a spatula halfway under the pancake and then lifting it away from you. If you lose some of the mixture or your pancake folds in half, don’t worry! Try to push any stray pancake splatters back underneath the pancake, and keep cooking mushed up ones as they are, they still taste good! Feel free to flip the pancakes multiple times to get the same colouring on both sides – this will be easier once you have done the first flip.
  8. Stack your pancakes and drizzle with honey. If you have nuts (or, in my case, chia seeds – see, this is the hipster in me coming out!), feel free to sprinkle some of those on as well.
  9. Bon appetite!



  • Don’t expect these to taste like normal pancakes. The consistency, as described so perfectly in the original recipe is more like the inside of a piece of French toast.
  • These are yummy, but not as filling as regular pancakes. Great for a light breakfast or brunch, but if you’re anything like me you’ll be needing a more substantial snack again a few hours later!


THINK YOU CAN CHANGE MY MIND ON HEALTHY RECIPE ALTERNATIVES? Try me. Comment below and let me know what new fangled recipes are a hit in your household. I’d love to hear them!


Just a few simple ingredients…
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Mash the banana
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Mash until you have no more lumps
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Mix together banana and beaten eggs
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Add frozen blueberries
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Melt some oil or butter in the pan until it bubbles when you touch it with the tip of a wooden spoon

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Carefully lift and flip pancakes
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They should get to a golden colour on both sides

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Drizzle with honey, extra blueberries, chia seeds, etc. and enjoy!

Stories of a Stained Cookbook

It’s a memory thing for me, food. At least that’s what it’s become.

It didn’t start that way.

At university, I lived off packet Mi Goreng (2 minute noodles), microwaved baked potatoes and single serve frozen lasagna. Even though I’d grown up in a family of exceptional cooks, none of their skills seemed to have been genetically passed on.

In one of my more famous cooking disasters, a high school home economics class, I  used icing sugar instead of flour in my cupcake batter, resulting in a giant puddle of gooey sweetness not at all resembling the rest of the class’ fluffy, golden brown, take-home afternoon tea accompaniments. Not long after that, a friend and I baked melting moments in the oven that already had icing on them.

It seemed cooking was not for me.

At some point in early adulthood, Masterchef was introduced to the Australian television-watching public. My Kitchen Rules soon followed. Somehow, I got hooked. Watching cooking shows became an addiction. In fact, even when I went to live in Spain in 2012, I was watching the series online from my Madrid bedroom. And lo and behold, after a few years of this, some things started to sink in.

Instead of trying to make carbonara sauce by adding flour to milk (that failure experience made me cry), I started to see that with a few staples and good flavour combinations, a whole world of delicious food possibilities opened up to me. And some of these recipes didn’t even seem that difficult! I’m a visual learner, so when I watched someone cook something on TV that looked do-able, I’d try to replicate it.

At this point, some innate knowledge did start to appear between the cracks of my conglomeration of cooking catastrophes. I remembered how to make salad dressing – I’d helped mum with this hundreds of times. I knew how the layering worked in lasagne. I knew how to do certain things in the kitchen, just from having watched and helped prepare dinners growing up. So I practiced. I asked mum. I read recipes. I began to spend money on ingredients I couldn’t afford as a student.

Then I met Katja. Katja was really into cooking. I met her at my job in Madrid; she was a 26-year-old German who spoke 6 languages and knew how to make butter from scratch. Katja spent all her money on thick cookbooks and fancy Himalayan salts. She would bring food to work for us to try – cakes, breads, sushi… One day, she invited me over for a dinner party and blew me away with the incredible food she’d created from her tiny apartment kitchen. I think she had a big influence on me.

The other thing that has boosted my interest in cooking is my travels. I’ve always loved travelling and both Tyson and I travel largely because we are fascinated by different food cultures.

Now, I associate many happy memories with food: The days after our wedding, in Thailand, eating green curry and tom kha gai in the restaurant with the impatient waitress down the road from our hotel; salmon fillet with lobster sauce (I could have died that day and been happy) on New Year’s Eve in Stockholm; oily, delicious moussaka on a rainy night in Tinos, Greece’s tiny pilgrim island and the first of the Greek islands I ever visited on my 7 month solo trip around Europe; confit de canard (duck confit) cooked by an old lady in a little village, 3km walking distance from our holiday house built into the cliff along the Dordogne River in Southern France.

These are the memories which have made my life beautiful – times at which I’ve felt free; alive.

And these are the memories I want to recreate with my cooking.

The stories of my stained cookbook.