Sunshine Blogger Award

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Oh my gosh! I got nominated for an award. First of all a huge THANK YOU to Rebekah from LIVETHESAN. Not only is your name almost spelled like my sister’s but your blog is really amazing with all it’s variable and simply-but-sophisticated recipes. If you have any time, please do go check it out, it’s definitely worth it (and please let me rant one time about her blog name because I love it. It has the vibe of “go with the flow” to me – sorry, this had to be said for a long time!).
One thing why I am so happy about this nomination is that I’ve been really stressed with exams etc. under which the blog has sort of suffered (hello diminished frequency of postings). Additionally, I’ve been doubting to continue, since I am starting a lot of (extra)curricular projects next semester, but wow, people are actually reading this and like what I am doing. Maybe I should start telling my friends I am doing this blog since they still don’t know? Anyways, enough of all these doubts, let’s get to the fun:

The Rules:award31 (1)

  • Thank & link the person who nominated you.
  • Answer the questions asked by them.
  • Nominate 10 bloggers.
  • Give your nominees 10 new questions to answer.

 

Thanking the nominator
Can’t be done enough – thanks so much Rebekah, you are amazing and your blog is too!

The questions

Spicy or non spicy?
Definitely spicy. I love Indian food (I mean, those curries…) And chinese food! And my mom’s spicy pumpkin soup. So yup, definitely spicy and yup, I definietly have to learn how to do it.

Where do you see your blog in 5 years?
Umm, honestly, I don’t know. I would love to keep going and make it a sort of database for easy and tasty student cooking but I guess I really need to work on many aspects (help is appreciated haha).

What is your favorite food?
Hard one. But it’s not cheating if I do it in food groups, right? Carbs: Pasta (because it’s so versatile) and couscous. Veggies: Carrots (I live off them). Fruit: Can’t chose, I love them all. Junkfood: Chocolate in any variety and cake. Oh and almonds just because!

What do you do when you aren’t blogging?
Obsess over other people’s amazing food blogs and google recipes? (normal people might laugh but I guess you guys get it). Otherwise sing in a gospel choir, play fieldhockey, run, being member of a student association (can be compared to european greek life), study organisation and soon of a charity bookstore. Oh yeah, and I study. A lot actually. And have dinners with friends. And bake. Too much! To feed to said friends.

What is your ideal weekend?
Not stressful. Getting up in the morning, feeling not tired, then go for a nice run. The weather is awesome, obviously, since this is the Netherlands (HA), then I can spend some time baking up something new while listening to my favorite songs and meet in the evening with some friends for a picknick dinner in the park (where everyone actually brought real food!). Then we watch the sunset together and look out for star signs. Sunday maybe some outdoor activities after church, a phone call home and some time spent with a good book on a blanket in the sun. Oh yeah and a trip to the sea would be nice!

How long do you spend time reading blogs?
Too long. Let’s just leave it like that!

What’s your favorite activity?
Sports and baking.

What is your favorite spice?
Cinnamon.

What is the most creative food that you have cooked using a fruit?
Orange pudding. Like custard but only orange juice, eggs and cornstarch (I don’t remember that well). Actually it was good. Weird, but good.

What’s your motivation for blogging?
It’s fun and motivates me to try out new things. Plus I hope that at least someone will find it useful

My 10 nominees (drumroll please)
1. Isa from Isaskitchen
2. Aarthi from Yummy Tummy
3. Taylor from Peas Romaine Calm
4. Raquel from Cau de Sucre
5. Ines from My tiny green kitchen
6. Roxanne from The Lemon and Jar
7. Laura from Baking in Pyjamas
8. Ronit from Tasty Eats
9. Darly from Darlydarly
10. Freda from Aromatic Essence

And here are my questions to you guys
1. What is the best dish someone has ever made for you?
2. Sweet or Salty?
3. If you had one last thing to tell the world, what would it be?
4. What is your guilty pleasure?
5. What do you do when you are not blogging?
6. How did you become a foodie?
7. What is the most valuable lesson you’ve learnt during your bloggin time?
8. What is your worst cooking/baking accident ever?
9. What’s your favorite thing you’ve ever made?
10. How do you motivate yourself to keep going?

Pass on the sunshine and with love from the student kitchen,
Johanna

Leftover Rice Salad

P1060965_lznThis is so easy I wouldn’t even call it a recipe. Remember the Easy mediterranean pasta salad I once made? If carb salads are a family, than these would be distant cousins. Okay, it’s not mediterranean but more triple red-orange (cousins, remember) and it’s the perfect way to use up that leftover rice in your fridge for a quick and light university lunch. Light enough to not consume too much energy for digestion but still filling and satisfying, what more can you want? To be honest, it’s really not special, but sometimes beauty just lies in the simple (and fast but not fast-foody) things.P1060961_lzn

Simply mix the rice with the vinaigrette (preferably over night but if you know that you’ll have a few hours until lunch that will do enough to get it infused with the flavor) and layer the veggies on top (that will prevent them from getting soggy). If using mushrooms, frying them in a little butter until just soft adds a little 5-min. gourmet touch to your dish (and makes lunch something to look out for). Alrighty, gotta go back to studying, that’s why this post  is short!P1060967_lzn

What is your favorite carb salad cousin?
With love from the student kitchen
Johanna

Leftover Rice Salad

  • Servings: 1
  • Time: 10 minutes
  • Print

This is what you need
1.5 cups rice, already cooked
2 tablespoons vinaigrette
5 cherry tomatoes
1/2 red bell pepper
5 mushrooms
A little butter
Salt

And this is how we do it
1. The night before /in the morning mix the rice with the vinaigrette
2. Quarter the  tomatoes and dice the bell pepper, layer on top of the rice
3. Cut the mushrooms into thin slices. Melt butter in a pan and fry the mushrooms until golden brown and tender. Season with salt
4. Let cool down and add to the other veggies
5. Wait for a few hours in order for the rice to infuse and enjoy as a light but flavorful uni lunch

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

 

 

Sweet Chai Oats

P1060946_lznIt’s finals time. Woe-hoe. Honestly, I am pretty proud of myself because I am studying and working hard and doing all that stuff I am supposed to do (and I don’t even really dare writing this down because as soon as I say something like that stuff comes crashing down). In finals time, breakfast is especially important. It needs to be quick, nourishing (the brain uses up 20% of our calorie intake) and should taste good (motivation to start the day anyone?). So how about some chai oats to (literally) spice up your morning routine?

Although the Chai-Latte craze has kind of faded (same for bubble tea by the way, I’ve never had one during the time it was basically hyped all over the world and now they found out that it’s pretty unhealthy anyways) a cup of spiced black tea sometimes warms your throat and heart like nothing else can. Except for chocolate. Jup, nothing compares to chocolate.

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Now, if you want to do it quick, there is no time to mix all the spices yourself (although it’s a project I definitely want to do soon), but luckily there are Chai tea teabags readily available at the store. I got a package quite some time ago for around 1,50 Euros so I figured I might as well make some chai oats with it to . Mine is sweet chai (how they make it sweet, I don’t know), so in case yours isn’t you might want to add some sugar.

P1060941_lznSimply bring the milk to a boil, hang in your teabag(s), turn down the heat until it’s only simmering a little and let the milk infuse with chai for 4-5 minutes. Stir in your oats, wait till all the moisture is gone and tadaa, you’re done. You could totally add some raisins for extra pretty-ness!

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I did make this recipe with oat milk, since I was out of soy milk, so please do let me know if you make it with dairy, I am really curious if that works as well!

How do you spice up your morning routine?
Greetings from the student kitchen,
Johanna

Sweet Chai Oats

  • Servings: 1
  • Time: 10 minutes
  • Print

This is what you need
350 ml (1.5 cups) milk
1-2 chai teabags (I think if you let it simmer a bit longer 1 bag would also be fine!)
60 g (1/2 cup) quick oats
optional: sugar

And this is how we do it
1. Bring the milk to a boil, if using dairy watch out it doesn’t stick to the pot
2. Hang in your teabags, turn down the heat and let slightly simmer for 5 minutes
3. Stir in your oats and wait till all the liquid has been soaked up keep stirring occasionally so it doesn’t burn.
4. If not using Sweet Chai, you may add some sugar. Enjoy hot!

The oatmeal keeps in the fridge in an airtight container for a few days probably (depending on what kind of milk you’re using), so you could totally make double, refrigerate the rest and heat it up in the microwave the next morning. You might want to add a little extra milk before microwaving because the oats do soak up quite a bit.

This is my own recipe. Please do not use it commercially without my permission. When using it on your blog, please re-write it in your own words and link it to the source to give proper credit:). Thanks!

Leek and Cheese Soup (Examtime style)

P1060927_lznLeek soup is one of my favorite. Actually, almost every time my friend E and I got together we would try and make the perfect “leek and something” soup and we failed every time. Sometimes it was too much potato (because they had to go) or the carrots were overpowering (same reason) but once we had the perfect mixture it was the best. Leek soup is one of those comfort foods where you don’t feel bad afterwards because what is in there to feel bad about? Just leeks, water, broth, salt, pepper, a little extra ingredient and if you want to get decadent half a tablespoon heavy cream and grated cheese. Yum. And it’s fast! Now, this is the cheat version (aka exam time style). Why? The “normal” leek soup is made on a flour-butter base to which then the rest is added. This takes some care and effort, although resulting in a nicer soup of course, but this exam style knockoff does the trick as well. Continue reading

Mug ed.: Apple Crumble

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Imagine yourself sitting in your kitchen at 3 pm in the afternoon with some friends, each a cup of tea in their hands, chatting about the newest gossip homework, of course. Somehow you all want something sweet, but you don’t have any eggs, only a little flour and oh, the oven is broken as well (if you ever had one at all). So, what to do?
Run to the store and get cookies? – nope, too far and too expensive
Bring out your last chocolate bar leftover from christmas? – Kinda boring and you’ll need that bar for stressful times anyways.

So, how about some mug cakes? Mug cakes are perfect for students or people who don’t want/can’t to bake an entire cake (or eat it by themselves). They’re usually fast to make, very satisfying and some of them only require little ingredients. Just like this apple crumble mug cake. I sometimes eat it for breakfast (because I can), but it would make a perfect dessert/in-between snack/tea company. Continue reading

Basic Magic Milk Overnight Oats

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Most of the days I am glad I don’t live at home anymore (because, guess what, I can eat what I want and take my trash out whenever I want and NO ONE will care – ok I guess the trash was not such a good example because the neighbours might, just might, remark at some point, but you know where I am going, right?).

One thing I miss though is…breakfast. Of course my mom wouldn’t make us breakfast all the time but she had these phases were she would try out all this fancy healthy stuff and, of course, as a kid I didn’t appreciate it, but when you grow up you look back and think “hmm, not that stupid after all”. Esecially on busy mornings it can be hard to make yourself a propler breakfast, so why not have someone else make it for you? Continue reading

Cheese’n butter cookies

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The nice thing about being a student is that you can experien a little before being let out into the serious adult world (die your hair, anyone). When I started this blog I proised myself that I would move away from the standard recipes I always make and try to be more adventurous in cooking easy and affordable foods for students. Who would’ve guessed that you can make perfectly acceptable, cheesy butter cookies with only six ingredients? Continue reading