Quite a strange title for this blogpost isn’t it? But that is exactly what this banana bread does: it makes banana haters eat banana. Somehow I never liked the taste of banana, as a child and as an adult still. It doesn’t matter if the banana is baked, in a smoothie, cake, or even artificial like in candy, if I taste banana, I don’t like it. Because I really want to eat bananas for their healthy benefits, I have tried to eat banana in all kinds of foods to see if there was a way I would like it, but no succes. Untill now! Lees verder
Lately, a certain name started to pop up in more and more restaurants and lunchrooms in Rotterdam: ‘Jordy’s Bakery’. Many lunches in town are suddenly served on bread from this bakery. I think I have tasted this bread in four different occasions already, but never from the original source yet. So today I ventured to the Nieuwe Binnenweg in Rotterdam to see for myself what this bakery is all about.
Jordy’s Bakery is run by, of course, Jordy, who is the grandson of a well known baker, Klootwijk in Rotterdam as well. After studying in the United States he started his own bakery where they bake bread with pure ingredients and all in the traditional way. Jordy’s is especially well known for their sourdough bread.
The Italian cuisine is one of my favorites, so Italian restaurants are often the ones of my choice. Lately, I was searching for a place to have lunch in Rotterdam and I found Giuliano at the Meent. I had never heard of this place before, but the reviews on the Internet were all so positive that I knew I had to go there.
Giuliano is only open for lunch, between 11.00 and 17.00 o’clock. You can get all kinds of Italian sandwiches, soups and salads. Varying from a Bistecca (slow-cooked beef rib) to Pastrami, to Polpettone (Italian meatloaf) to Gallo (warm chicken), all of the descriptions of the sandwiches on the menu sound amazing! Of course they also make traditional sandwiches like mozzarella or salami. Most of the dishes are under 10 euros, which is a fair price for me. What I liked about Giuliano as well, is that they design a new signature dish each year. This shows to me that they want to keep experimenting and improving their formula.
I had this pack of spelt flour in my kitchen cabinet for a couple of months now, but I couldn’t think of what I would make with it. I had never baked anything with spelt flour before and because I knew it needs different treatment than regular flour, I didn’t want it to be a big project (incase it wouldn’t work ). Then I stumbled upon this recipe from Focus on Foodies for wheatfree, mini spelt buns. This seemed like the perfect recipe to try out the spelt flour: not too complicated and the produce isn’t large, so if I would fail, at least I didn’t have to throw away a full sized bread.
Today I had a tiny breakfast problem: I ran out of oatmeal! Instead of only having some fruit, I decided to go out for breakfast once. After a bit of research, I found this place called: ‘Vlaamsch Broodhuys’, a bakery that has a kind of lunchroom inside as well. They have two locations in Rotterdam: one at the Meent and one at the Nieuwe Binnenweg, the one I went to (because I could combine it with a visit to Koekela ). There are also locations in other cities, so check their website to see if there is one near you.
Albert Heijn To Go at the trainstations is one of my favorite places to grab some quick sandwich or any other bread-like thing when I’m travelling by train. The have a large variety of premade sandwiches, buns without anything on it, ready to eat savoury snacks and sweet things such as croissants and cookies. Lately, the To Go concept has been revamped with a change in the products they stock. There is a lot more food that would be considered by many people as the healthier option. For example, there is a lot more organic (even raw) stuff, more fruit, and more traditional products where ingredients have been substituted by healthier options.
This is a recipe I learned from my mother. She made it when my brother and I were little and as I got older and got into the kitchen more, she passed on the recipe to me. Basically it is a pizza that covers your entire baking tray. And in our case, you can feed 5 to 6 people with it. It makes a great dinner for the entire family! I always make sections for everyone who is eating it with their preferred toppings on it. It is a great recipe for some quality time evening.
The true pizza purists might not like
this version, as it doesn’t have a real pizza crust, but bread instead and I use ketchup for the sauce, which is not done in Italy of course. This pizza is not super healthy, but still healthier than the take-away or frozen pizza’s from the supermarket.