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Home Baked

Complete with her signature illustrations and scenic photographs of Ireland and Paris, Home Baked is a beautiful collection of van Boven’s favorite baked goods—warm bread from the oven, sweet banana bread, a gooey cinnamon and caramel pull-apart loaf, rich chocolate cake, shortbread cookies, and more. And alongside these beautiful images of delicious treats, van Boven provides step-...

Home Made Menu

HOME MADE MENU is a little pocketbook. I went through all my recipes and cooking methods and assembled them in a different order. Sometimes to surprise you, sometimes to put a recipe in the spotlights that didn’t get the attention it needed earlier. In this book you will find a special menu for that particular evening...

Home Made Summer

After the nourishing comfort food from Home Made Winter, it’s now time for Home Made Summer, a collection of sun-drenched dishes. For the recipes in this book, Yvette took inspiration from her day-to-day life in Amsterdam and Paris, but even more so from summers spent in Provence, on an orchard near Avignon. In this book, you’ll...

Home Made Winter

Winter is the first half of two books: home made ZOMER (Summer) will arrive spring 2013 in German and English. The WINTER book is all about comforting winter food, with inspiration from Ireland, France and Holland, the countries where I’ve lived and live. There are simple recipes for classics that everyone thought they were difficult to make, such as croquettes,...

Home made MINI

The Mini-book is a small ‘BEST OF’ compilation of recipes from WINTER and SUMMER. Only available in Dutch. Home Made MINI | 160 pages | € 6,95 |  photography Oof Verschuren | Fontaine Uitgevers

Home Made

Yvette van Boven, photography Oof Verschuren A unique cook- & DIY book, with over 200 recipes and ideas for home made food. Awarded as ‘Dutch Cookbook Of The Year 2010’ Awarded as ‘Best informative Dutch book 2010’ – ‘het lintje van de Boekverkoper 2011’ Nominated for ‘Best first cookbook’ at the Gourmand World Cookbook Awards...

Latest recipes

Flatbread with Chickpeas and Sage


  • 1 ¼ cups lukewarm water
  • 1 package yeast (2 ¼ tsp)
  • 4 cups all-purpose flour and a little extra
  • 14 oz can chickpeas, drained and rinsed
  • a few sprigs sage, chopped
  • salt and freshly ground pepper
Stir the yeast into the lukewarm water and briefly allow to dissolve. Combine the flour and chickpeas in a food processor or in a large bowl and mix well. The chickpeas have to burst open! Combine the sage, salt and pepper and add the hot water. Work thoroughly, at least some 10 minutes, into a...

Gluten-Free Olive Oil & Almond Cookies


• 1 tbsp olive oil
• 3 tbsp pure maple syrup
• About 3/4 cup (75 g) almond flour
• About 1/4 cup (75 g) rice flour (white or brown)
• 1 orange, zest only
• Pinch of salt

These cookies are not only vegan, gluten-free and lactose-free, but also contain no refined sugars. Preheat the oven to 300 degrees F (150 degrees C). Mix all the ingredients together to form a smooth, coherent mixture, adding a little extra olive oil if the dough is too dry. Roll into small balls and place onto a greased (or lined) baking sheet....

Dutch Baby


• 1.75 oz/50 g sugar
• grated zest of 1/2 lemon
• 3 large eggs, on room temperature*
• 5.3 oz/150 ml full fat milk
• 2.65 oz/75 g plain flour
• 1/2 tsp vanilla extract
• pinch of ground cinnamon
• pinch of ground nutmeg
• pinch of salt
• approx. 1.75 oz/50 g butter
• icing sugar
• lemon wedges

• Extra: a large oven-proof cast iron skillet or a tarte-tatin baking pan

Dutch Baby is a actually a German dish, and descends from the German Pfannkuchen (pancakes). The Pennsylvania Dutch used to make it, and they were immigrants from Germany. So, actually, it should be called ‘Deutsch’ (German) babies. Anyway, it’s a great brunch dish. The Americans serve it with icing sugar and lemon. But you could...

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