Three recipes for cold November days

In the past couple of years, I fell in love with cooking, in a way I feel like that is my sign that I actually get older.

This post has been long in the making, approximately 2,5 months, and I feel like November is the best month for the three dishes I fell in love with this autumn.

Of course, there are more, but these three were cooked multiple times and appreciated not only by yours truly but also by people close to me.

So I hope you will enjoy them as well!

#recipe #cooking #homechef

Banana bread

Warm, sweet and most of all delicious.

The original recipe is from Simply Recipes but I changed it a little bit because I am a special snowflake.


  • 4 very ripe bananas, peeled
  • 1/3 cup melted butter
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1/4 cup sugar
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 1/2 cups of all-purpose flour
  • handful of walnuts


1. Preheat the oven to 175°C, and butter a 4x8-inch loaf pan.

2. Grind the walnuts in a mixer. Mix in bananas and melted butter.

3 Mix in the baking soda and salt. Mix in the sugar, beaten egg, and vanilla extract. Mix in the flour.

4 Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 175°C, or until a tester inserted into the comes out clean.

5 Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)


I used less sugar and more bananas than the original recipe because I wanted the bread to get sugars from the "natural source" and also be moist.

Vegan pumpkin soup

For the recipe go here -

Once again I changed a recipe a little bit.

Instead of 1,5kg of butternut I used 2kg of regular pumpkin ( I later made it with the squash and I think I will stick to the regular one). The recipe says to boil the soup for 30 minutes to soften the pumpkin, but I just cut my pumpkin in quarters it in the oven for an hour on 180 degrees. In that hour I prepped and cooked everything else and after you add your pumpkin you can basically blend it right away.

I also added more ginger, around 3 tbs + red . That is what makes this soup perfect for me.

The recipe also says to add 400ml of coconut milk with saying that 200ml is probably enough and I agree.

Without my changes or with it is an amazing recipe, I really recommend it!

Quinoa sushi rolls

Fast, easy and tasty.

This recipe is mine so if it is not perfect it is because I am not a chef :D

For one portion you will need:

- 1/4 cup of dry quinoa

- 1tbs of white rice vinegar

- 0,5 of sugar

- pinch of salt

- nori sheet

- 2 surimi sticks

- of (there is a half on the picture, but it is because it is prettier that way)

- cream cheese


- Cook quinoa as it says on the bag :D

- Warm up rice vinegar with sugar and salt, stir until sugar dissolves and add it to your quinoa

- Put the nori sheet on the sushi mat and cover it with quinoa

- Put the rest of the ingredients in the middle, roll it, cut it eat it :D

I hope you like it!

#sushi #sushiforlife

  • Food