2016 was a crazy busy year (you can read our overview here) and 2017 has started off with a whole lot of *new-ness*… New apartment, newly fitted kitchen (still waiting for the scratched counter top to be replaced and the subway tiles to go up between the counters as a backsplash) and a new car!!
But obviously the most important in terms of this blog is the new kitchen… and a new oven (brand spanking new!!) which obviously needed to be tested. So we baked a Banana Yoghurt Loaf out of the *Recipes from the Royal Kitchen* cookbook by Heilie Pienaar (South African food stylist).
Easy to make and probably ranks up there with the best of the banana bread loaves that I have ever made! And still moist and delicious on day 3 if it lasts that long!
Would I make it again? YES
Banana Yoghurt Loaf
2.5 cups cake flour
4 teaspoons baking powder
1/4 teaspoon salt
80g butter (room temperature)
2 eggs, beaten
1 cup sugar
1 cup plain yoghurt
3 large bananas, peeled & mashed
- Sift flour, baking powder & salt
- Rub in butter with fingertips to make a fine crumb
- Beat eggs & sugar together
- Add yoghurt to wet mixture
- Add wet mixture to dry ingredients
- Fold in mashed bananas until combined
- Bake in a grease-proof lined loaf tin for 50min at 180C
I was lucky enough to get a peak into The Yogurt Farm when I attended a SMARTMAT event a few months back…. and I was also lucky enough to taste their frozen yoghurt on that particular evening…
Which had me vowing to go back! It was SOOOooooo good!
The biggest issue was that working Monday to Friday and with the fact that the shop is not open in the evenings – means that finding an opportunity to revisit was not the easiest… although I had good intentions of popping around one Saturday afternoon… life just got in the way! Until I went on maternity leave… and I could finally meet a girlfriend for mid-week brunch!
Sonia ordered a “Breakfast at the Farm” (7,40€) which is a breakfast parfait with a cup of coffee/tea. She opted for a Cacoa Pear Supreme Parfait (yoghurt layered with home made cacoa granola and pear compote) – it was enormous and tasted amazing!
I decided that being pregnant meant that I could very easily get away with ordering frozen yoghurt for breakfast 🙂 – but in all honesty – it was still healthy as it is made with REAL yoghurt – I took a medium portion (4,95€) which comes with 2 toppings – I opted for freshly cut melon and some chocolate chips.
I still love the décor… relaxed and cool
And of course, who wouldn’t love “Daisy” the cow hanging from the ceiling in the front???
Would I go back? Yes – I am itching to try out their savoury lunchs… plus I wouldn’t say no to another frozen yoghurt!!!
The Yogurt Farm
address: Rue de Bailli 14, 1000, Brussels, BELGIUM
telephone: +32 2 644 1499