Eierlikör / Egg Liqueur Cake

P1070051_lznAnd boom, before you notice it, examtime is almost over which means saying goodbye (at least temporarily) to some of the friends you have made over the year. May was my baking month (with three multiple layer cakes for a friend’s birthday that I will some day show here as well, hopefully) and I said to myself ok, this is it, I am done baking until the end of the semester.P1070061_lzn
Well, that lasted long, didn’t it? Guilty on all grounds. A hockey team collegue is going to the Phillipines for some time and threw a little goodbye-party. Since they’ve all been drooling about my cakes (mean me posted them in the whatsapp group chat), I promised her a cake. I actually wanted to make a fancy one with a phillipine-theme but a wedding got in the way, so I chose for a dutch thing as a special ingredient: Advocaat.
Also named egg liqueur, Advocaat is a thick, yellow drink made mostly out of, surprise, eggs and alcohol. Even if you don’t drink, you can use this in your baking, since the alcohol evaporates throughout the baking process. Just omit the glaze in that case though (or substitute the advocaat for something else).

Advocaat gives the cake its rich yellow colour, supermoist texture and unique taste. Honestly, it’s so soft an spongey you totally forget how much butter and sugar is in there. Not heavy at all!. My team members could not stop eating (but hey, they’re sports-people, they can do that, right?).  The process is very simple: Just cream butter, sugar and eggs togehter, add the dry ingredients and lastly the egg liqueur. Traditionally, this cake is baked in a Guglhupf pan, but I simply used a small Springform pan (18 cm)  with a tube in the middle. Works as well.

When the cake is done and cooled down, top with the glaze. I chose to decorate the plate with blue m&ms because it’s our team colour.
Dear M&M fabricants: please make the colours even in the bag. I had to dig through the whole thing to find enough blue m&m’s for a single plate.

Which one is your favorite m&m colour?
With love from the student kitchen,

Eierlikör / Egg Liqueur Cake

  • Servings: 12
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This is what you need for the cake (18 cm / 6 x 4 springform with a hole)
3 eggs at room temperature
185 g Butter at room temperature
185 g sugar
1 package vanilla flavored sugar (1 tablespoon)
225 g flour
2  teaspoons baking powder
130 ml Advocaat (or other egg liqueur)

And for the glaze:
1.5 Tablespoons egg liqueur
100 g powdered sugar

And this is how we do it
1. Using a handheld mixer, cream butter and both sugars together until light and fluffy.
2. Add in the eggs one by one, beating well after each egg (my friend’s mom said 5 minutes per egg which is A LOT but 2 minutes is doable, right?).
3.Mix flour and baking powder in an extra bowl.
4. Sift it over the butter-sugar-egg mixture and stir with a spoon until it is just mixed in (no over-mixing please, we want this light and fluffy).
5. Measure out the egg liqueur and stir it into the batter.
6. Heat up the oven to 180°C/ 350°F. Grease your pan with butter.
7. Spoon the batter into the pan until it’s 3/4 full (not more, otherwise it will overflow!) and bake for ca. 40-45 minutes. You might have to cover it with tin foil after 30 min. to prevent it from getting too brown. You can test with a toothpick for doneness: when no crumbs are attatched it is done!
8. Remove from the oven. After 5 minutes, remove the outer ring of the springform. Let the cake cool down on the bottom completely.
9. When completely cooled down, transfer to a plate.
10. Prepare the glaze by whisking the ingredients together. Drizzle over the cake and enjoy!

Cake can be stored in an airtight container at room temperature for 2-3 days.
Recipe by me with inspirations from Mara Hörner


Red Pepper Quadriple Veg Pasta

P1070036_lznIt has been said that I don’t live as healthy as I proclaim to do and I get where it’s coming from – a little bit due to exam times and also because I do cook, but then I eat it and when the plate is empty I think back and am like “wait a minute, you had a job to do” (can anyone relate to that?).

But this time, I did my job (so proud): This is one of my standard recipes to get a full load of veggies on a stressful evening.Stressful meaning  waiting for an organisational skype call with 20 people (yes, 20, and it’s possible if all the people who are not speaking turn off the microphone). However, they were a little late to call so I just remembered to take a picture of this little something that’s not even really worth calling a recipe because it’s so easy. Peppers, Carrots, Spinach and Tomatoes marry beautifully with a tomato-oregano sauce and are spiced up with some red pepper powder and onions (be careful on that one though, the flavor really develops after a few minutes of cooking). Sometimes, I just make a recipe for 2 without the pasta and eat it as a veggie bowl (light and tasty, but filling at the same time), but if you have someone you are sharing this with you might want to add some carbs (or just a quadruple load of veggies).

A little close-up so you can see all that veggie goodness. What I love is that all pieces are roughly the same size-even the pasta fits. And again, it’s easy: Cook the pasta, fry the veggies , add the tomato sauce, season with salt, pepper and red pepper and let thicken down for a few minutes. Drain the pasta, add the sauce and tadaa, dinner is ready.P1070040_lzn

Do you prefer spicy or non-spicy sauce?
With love from the student kitchen,

Red Pepper Quadriple Veg Pasta

  • Servings: 2
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This is what you need:
250 g pasta, uncooked
1 onion
1/2 red bell pepper
2 medium size carrots
a handful cherry tomatoes
3 handfuls spinach
350 ml (1 1/2 cups) canned tomato sauce
oregano (dried or fresh)
red pepper powder (I used about 1/4 teaspoon)
oil for frying in the pan

And this is how we do it:
1. Cook the pasta according to package instructions.
2. While the paste is cooking, peel the carrots and cut them, wash the other veggies and cut them (except for the spinach) into evenly sized pieces (you can cut the tomatoes in half).
3. Heat up 1 tablespoon of oil in the frying pan on medium heat. First, fry the onions until they turn glossy-transparent, then add in the carrot pieces. Fry while stirring for about 5 minutes. Add in the pepper and cherry tomatoes, fry for another 3 minutes.
4. Add in the spinach and, while stirring, let wilt down.
5. Add the tomato sauce to the pan. Season with salt, pepper, dried oregano and, in the end, the red pepper powder (you really want to be careful on that one, the effect becomes stronger. It’s best if you add small amounts, stir, wait for a few seconds and then taste a little of the sauce). I used about 1/4 teaspoon.
6. Turn down the heat and let the sauce slightly simmer until the pasta is done.
7. When the pasta is done, drain it in a coleander and serve hot with the sauce.

Leftovers keep in an airtight container in the fridge for about three days.

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!

No Effort Nutella Almond Rolls

P1070008_lznExamtimes do crazy things to everyone. Bad weather does crazy things to me. Examtimes AND bad weather? No good combination. The weather has been really bad the last few days (kinda warm, but kinda not, and always raining) and in combo with exam time this leads me to  any measure I can find to not go crazy (eating Nutella with a spoon, anyone?).

So I figured since I am eating with it anyways I might as well bake with it (the logic behind this is nonexistent, but hey) and out came these Nutella Almond rolls. Now let me tell you, it’s Nutella at it’s finest. Soft, chewy dough with Nutella and some crunchy almond pieces for interesting texture and taste. Heaven in circles, I’d say. And the perfect anti-stress measure. If you were really lazy/stressed/not feeling like baking, you could probably use some pre-made yeast dough (crescent rolls, anyone?), but even with homemade dough these are really quick and easy to make and will guaranteedly cheer up your mood!

After making the dough and letting it rise for 30 minutes (only 30 minutes, guys), the only thing you will have to decide on is the thickness of the dough: if you want rolls that are a little more crispy, you might want to roll it out thinner (plus it yields more rolls). If you want thick, chewy rolls, the dough needs to be thicker. That’s it. Just slather that nutella on top and sprinkle with some almonds.

Roll up from the long side (if you want more, but thinner rolls) or the short side (fewer, but thicker, since the diameter of the roll is bigger). Cut into equal size pieces (about 1.5 cm wide), transfer on a baking sheet.P1060999_lzn

Now you really want to spread them out enough because those will spread – hello, yeast!

And faster than you can think they are done – proudly under display in the bad light of our kitchen counter because somewhere you gotta get light from. And I won’t judge if you drizzle them with some extra Nutella for added anti-crazy-going-ness!

What’s your favorite stress food?
With love from the student kitchen,

Effortless Nutella Almond Rolls

  • Servings: 15 rolls
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This is what you need:Title75659092
500 g (2 cups) flour
1 pck active dry yeast
1 pinch of salt
75 g (5 tablespoons) Butter
250 ml (1 cup) milk – non dairy works too
1 pck (1 tablespoon) vanilla sugar
75 g Sliced almonds
4 Tablespoons Nutella

And this is how we do it:
1. In a bowl, melt the butter. Once melted, stir in the milk and keep stirring until it is well-mixed.
2. In another bowl, mix all the dry ingredients
3. Add the wet to the dry ingredients. First, stir with a spoon to roughly incorporate everything, the knead the dough with your hands until a uniform dough forms. Knead for another 10 minutes to allow pockets of air to form.
4. Cover the bowl with the dough with a clean cloth and let it rest for 30 minutes.
5. Preheat the oven to 180°C/ 350°F.
Take the dough out of the bowl. on a floured surface, roll out the dough into a rectangle (for softer rolls, the dough has to be 1 cm thick (=0.3 in), if you want to get more rolls/thinner layers you can also spread it out more.
6. Spoon your Nutella into a bowl. Give it two short bursts of 10 seconds (not more, otherwise it will burn and get hard) in the microwave so it will be more fluid.
7. Spoon your Nutella onto the dough, making sure you cover everything. Sprinkle the almonds on top.
8. Roll up your dough beginning at the long side of the rectangle (if you begin at the short side, this will result in fewer, but thicker rolls).
9. With a very sharp knife, cut the dough roll in slices (about 2 cm/0.6 in) thick. You should get about 15 rolls. Place on a baking sheet lined with parchement paper, being careful to leave enough space in-between.
10. Bake the rolls for 20-25 minutes or until golden brown. Take them out of the oven and let them cool down. When cooled, drizzle them with some more melted Nutella and enjoy.

Rolls can be kept in an airtight container at room temperature for a few days. However, since this is yeast dough, they are best enjoyed on the day they were made!

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!

Spinach Tomato Omlette

P1060979_lznI love spinach. People say that kids hate it (the colour, the flavor, I get it), but I’ve always loved it. My mom makes it simple with butter and some garlic (which is the best) while my grandma completely cooks it down (which a lot of people hate strongly dislike, but I guess that’s just how she learned it and I like it too, so not complaining).
The problem with buying a package of spinach here is that it comes in HUGE packs. Like 500g packs. And while spinach wilts down quite fast to nothing, I do tend to live off such a package for a few days (in many varieties).

Thus, voila, an easy but tasty spinach and tomato omelette, ready to be on your plate in 10 minutes maximum.Eat this for breakfast to ensure you’ve already gotten some of your 5 a day or as a quick and easy summer lunch. Adding in some grated emmental cheese won’t hurt either.P1060972_lzn
First, slice your cherry tomatoes in halves/quarters and heat them up with a little butter, then add in your spinach, wait till it wilts down (if there is too much excess moisture you might want to spill that into the sink!).
P1060974_lznIt might look like a lot, but it will wilt down quickly. Then pour the egg mixture over it and let it set for a few minutes (you can check with the spatula underneath if it’s done enough to flip, but usually you need to wait till the top is almost set).
Flip it, let brown on the other side for a minute or two and tadaa, you are done. Fast, wasn’t it?
Do you consider omelette a breakfast or dinner food?

With love from the student kitchen,

Spinach Tomato Omlette

  • Servings: 1
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This is what you need
2 eggs, preferably organic
2 handfuls of spinach, washed and drained off excess water
8 cherry tomatoes
a bit of butter/oil for frying (although I prefer the butter taste)

And this is how we do it
1. Quarter the tomatoes. On medium high heat, fry them with the oil in the pan for 3 minutes
2. Add in the spinach, stir with a spatula so it doesn’t burn while it wilts down
3. Crack the two eggs into an extra bowl, whisk them with a fork. Season with a pinch of salt and a sprinkle of pepper
4. Your veggies in the pan should be done. Try moving them to the center into a heap, then flatten out the heap a little to spread it out again.
5. Cover the veggies with the egg. The egg might run a little bit away from the veggies but you can scrape them back a little with the spatula. Let cook until they have set, checking occasionally with the spatula if you can lift them from underneath (should take about 3-4 minutes).
6. Once the egg is set, flip the whole thing over with the spatula. Let fry on the other side for 1-2 more minutes.
7. Transfer onto a plate and enjoy hot.

Just in case you might not be able to finish, it will keep covered in the fridge for a day. But try to avoid this in any case because re-heated scrambled egg is just, let’s say, not so great.

Sunshine Blogger Award


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?

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,

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

Leftover Rice Salad

  • Servings: 1
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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

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.


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!

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,

Sweet Chai Oats

  • Servings: 1
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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!