By popular demand (one person) it was demanded that I give you the recipe for the cheesecake! So here it is, but be warned I may spell things incorrectly so google some other recipes just in case I mess some terms up hehe.

Ahh, sorry bro! It’s just that my English vocabulary relating to baking related stuff is extremely limited, and baking is like an exact SCIENCE opposed to cooking which for me is just throwing stuff together without care, so I was afraid of naming things wrong and causing you trouble ahaha! But I guess I’ll post the recipe I use for a basic cheesecake and list a few variants for what you can flavour it with?

This was just a cheesecake was flavoured with Norwegian/Finnish candies called Tyrkisk Peber, and I don’t think they’re available abroad these countries. Might be that Sweden has them too, I’m not sure. :o But yeah, I’ll upload the recipe in a few minutes for your convenience!

Sorry this won’t be useful for any other people than Finns because you’d hate it HAHA! So I’ll write this in Finnish for convenience.

Tää resepti on yhdistelmä montaa eri juustokakkuohjetta, plus omia lisäyksiä. Tänään teki mieli salmiakkia joten keksin laittaa tyrkisk pebereitä siihen. 8) Tee irtopohjavuokaan jonka halkaisija on 21-24 senttiä. Valmistele irtopohjavuoka laittamalla pohjalle ja reunoille leivinpaperia.

pohja
200 grammaa jotain keksejä, mä käytin jyväshyvän kaurakeksejä
75 grammaa voita

Murskaa keksit isossa kulhossa ihan pieniksi, sulata voi ja sekaa ne HYVIN keskenään. Kaada seos irtopohjavuokaan ja painele pohjalle.

täyte
5 liivalehteä
3 dl kermaa
2 valkuaista
300 g maustamatonta philadelphiajuustoa (voi käyttää normia maustamatonta tuorejuustoa tai sitä maskarpoonea!)
1 ½ dl sokeria
3 tl vaniljasokeria
3 rkl vettä vettä
puoli pussia turkinpippureita

Huomautan tässä vaiheessa että Fazer valmistaa myös valmiiks murskattuja turkinpippureita mut eiköhän meiän Alepa ollu vailla niitä! Siispä murskasin jokaisen neljään osaan isolla veitsellä. :—-)

Laita liivetelehdet likoamaan kylmään veteen. Vaahdota kerma, ja lisää siihen vähän vaniljasokeria maun vuoks! Erottele valkuaiset keltuaisista ja vatkaa valkuaiset kovaksi vaahdoksi, pitää olla niin jähmeetä ettei se liiku vaik kääntäis kulhon ympäri. Yhdistä sitten kerma ja valkuaisvaahto! Kannattaa vaan varovasti käännellä jollakin kauhalla että pysyy mahdollisimman kuohkeena.

Sekoita tuorejuustoon sokeri, vaniljasokeri ja murskatut turkinpippurit. Kiehauta vesi ja sulata liivatelehdet sinne sekaan. Kaada tosi varovaisesti liivatelehtiliru tuorejuustoseoksen ja sekaa koko ajan ettei tuu klimppejä. Yhdistä juustoseos kermavalkuaisseokseen, voi vähän vatkata tehosekottimella pienellä teholla parin sekunnin ajan, mut loput kannattaa tehä taas vaan kääntelemällä varovasti.

JA IHAN MUUTEN VAIN mä annoin kakun hyytyä koko yön jääkaapissa, ja sen seurauksena turkinpippurit suli sinne sekaan ja maistuu muuten taivaalliselta. Disklaimer tää on ehkä paras kakku mitä oon tehny.

So, every student eats noodles. I did too, but then one day I got so sick of them I decided to use them as an ingredient for a REAL FOOD. Man, who would’ve THOUGHT they can be used for real food?! So yeah, I came up with this super quick, simple recipe for noodle wok! This time I’ll put up an ingredient list, if you have to go shopping for this. These are really basic everyday ingredients though, you may have them in your cabinets already! Also to note, you can just put the vegetables you like, these are the ones I happened to have in our fridge haha.

Vegetables I used:
a tomato
an onion
a chunk of courgette/zucchini
a few sundried tomatoes (I am heavily addicted to these yes)

And for spices I used powdered pepper, curry, powdered black pepper and salt! And you’re going to need a package of instant noodles, any kind works, and two eggs.

1. Chop up the vegetables. I prefer to chop them pretty small, so it won’t take as long for them to heat PRO-TIP.
2. Put some sunflower oil in a wok pan (this probably won’t be a success if you’re using a regular frying pan), and throw the chopped onions and zucchini in there. Put the spices in at this point, so they exude all of the flavour to the onions (also it will make them less sour). Wait a few minutes, while slightly stirring the onions and the zucchini.
3. At this point you can put the water boiling for the noodles. When the onions have been heated a little while, and they begin to turn translucent, put in the tomatoes and the dried tomatoes. Stir the ingredients every time you can, so that everything gets nice and well done.
4. When the water has boiled, pour it on the noodles that you have already put in some bowl with the possible spicing that came with them. Turn the heat down on the stove to minimum as you wait for the noodles to get done.
5. When the noodles are done, pour them through a sieve, we don’t want the water in our lovely food. And then you can pour the noodles in the pan, stir it around a bit and put the heat to maximum again. Then crack some eggs in a glass and break the egg yolk and white with a fork, and then pour them in the pan as well.
6. Then you should just mix the thing up really well. Keep stirring it until the eggs have kind of DISAPPEARED into the food! And that’s kind of it, you can proceed to DIG IN BRO.

Okay, I may have lied. There are pretty many omelette recipes in the world, but HEY, did you know, omelettes are really good for students! Eggs have a load of protein in them, and that’s what most people lack in their diets.

And I know, this might not sound fancy, but I’m just putting it out there, omelettes are the fucking greatest evening meal there is. The fun thing about omelettes is that you can put anything in them. Anything. But, in case you’re too shy to experiment, here’s how I made this one.

1. Whip up some eggs. The basic rule is to use two eggs per person. But if there’s like 15 people eating, you might want to consider another food. Just crack a proper amount of eggs into a bowl, and stir them up so you break the egg white and the egg yolk.
2. Start getting stuff from your fridge you can use for this. I chopped up a half of an onion, a whole tomato, three button mushrooms, and some sun dried tomatoes. While chopping these up, you can start warming up the stove. Then just mix the veggies with the eggs.
3. Put some sunflower oil on the pan, let it heat for a few seconds while swaying the pan so that the oil reaches the edges of the pan, and then pour the egg-vegetable-mix in there.
4. Let it heat in full heat, and add stuff! I added some tomato-flavoured cream cheese in small chunks, rosemary and lemonpepper (I forgot to add salt, lol).
5. Then reduce the temperature of the stove to about half, or less, and let it cook for as long as it takes for the eggs to harden, all the way. The top must be solid, if it’s wet it’ll be sucky. And if you like wet eggs, what the hell is wrong with you?
6. When it’s done, you can take it off from the stove and maybe add some rucola (it’s called ‘rocket’ salad in English but I figured it sounds stupid as hell), as I did. And then proceed to STUFF YO FACE BRO.

I come from a family, where we cook. We cook like it’s the shit. It’s the coolest thing in the world. To explore different recipes, to make up our own recipes, to make them. So, I guess you could say I’ve been brainwashed in the cooking world, not that I mind.

I’ve helped my mom at cooking since I was a child (well, I still am, but a bit less). My favourite foods by far are oven potatoes, roasted salmon, tuna steak, medium rare steak and curry. Nothing beats a good curry! But right now, being the student I am, I can’t afford those foods. So I’ve been forced to explore at cooking, with less effort, and less money. But being the foodfetishist I am, I won’t accept less taste.

So, in conclusion, this blog is for all of you who want to learn how to cook delicious things, cheap and fast! The average of my recipes take about 20 minutes to make. At least for me!

Also, I have three things to note:

1. I am in NO WAY a professional, I just cook because it’s fun! So if you have any improvement suggestions I’m wide open.

2. You should be expecting a lot of vege foods around here. I’m not a vegetarian myself, but vegetables are easy to work with and cheap.

3. I know the blog looks horrible, but I’m going to let it be like that for a while.