Monday 16 September 2013

Raspberry Cake with Liqueur-43-Vanilla Icing


Oh don't you just love cakes that could make you tipsy.


You need to have:

For the dough:
300g flour
50g starch
200g sugar
2tbsp soy flour
1pkt baking powder
1pkt vanilla sugar
1cup frozen raspberries
300ml soy yoghurt
150ml soy milk
50ml oil

For the icing:
1pkt soy whip
1pkt "whipping powder" (keeps the cream whipped)
good dash Liqueur 43 (or vanilla syrup if you don't like alcohol)
a few tbsp icing sugar 
0-2pkts vanilla sugar (depending on how strong the vanilla taste already is with the liqueur/syrup in the cream)

raspberries to decorate (I used frozen ones for this, too)


You need to do:

Preheat oven to 180°C, grease a springform pan.

Mix the dough. You can mix until it's a light pink after you put the raspberries in. You don't have to, though, I just wanted my cake to be all barbie.

Bake for 40-50mins and let cool down.

Whip up your cream with the whipping powder, then add flavour and icing sugar. The icing might seem a little runny but will get firm when it "dries" a little because of the icing sugar. I just kept the cake in the fridge after I put on the icing.

Moist Chocolate, Pear and Red Wine Cake with Intense Chocolate Icing.


It's a bomb.


You need to have:

For the dough:
400g flour
50g starch (or another 50g flour)
200g sugar
1pkt baking powder
1pkt vanilla sugar
2-3tbsp chocolate spread
2tbsp soy flour
50ml oil
400ml red wine (or part red wine part milk, depending on how red-winey you want the cake to be)

3-4 pears, peeled and halved or quartered, depending on how big they are

For the icing:
1/2pkt icing sugar
2-3tbsp chocolate spread
2-3tbsp margarine
dash of soy cream (optional)


You need to do:

Preheat your oven to 180°C. Grease a springform pan. Mix all ingredients for the dough and pour it into the springform pan. Place pears on top in a circular pattern (or something like that. Just try to fit as many as you can...).

Bake for 40-50mins, then let cool down.

Mix ingredients for the icing and cover cake. The one in the picture was quite runny because I used some whipped soy whip that was leftover from another cake in it, too. You can just add a dash of cream for the flavour and to make the cake even more intense than it already is :D

Tiramisu Cake!


Might be my favourite cake EVER!


You need to have:

For the bottom layer:
200g flour
125g sugar
1pkt baking powder
1pkt vanilla sugar
2-3 tbsp speculoos spread
200ml soy milk
50ml oil
1 1/2 tbsp soy flour

For the middle layer:
1pkt (about 250g) "Zwieback" + 2-3tbsp speculoos spread
OR
1pkt speculoos
1cup strong black coffee
Amaretto to taste

For the cream:
2pkts soy whip
2pkts of the powder that makes cream stay whipped all nice and fluffy
2-3pkts vanilla sugar or 2-3dashes vanilla syrup

unsweetened cocoa powder to sprinkle


You need to do:

Grease a springform pan. Mix the ingredients for the bottom layer and bake at 180°C for 20-30mins. Let cool down.

For the middle layer, mash the Zwieback and speculoos cream or just the speculoos, until you have a crumbly mass. Add coffee and amaretto to taste. Spread the mass in another greased oven dish and put in the freezer. 

When the bottom layer is cooled down, whip the soy whip with "whipping powder" and vanilla sugar/syrup. Cover the bottom layer with a little less than half the cream. Also place in the freezer and wait about 30mins until the cream layer is slightly frozen on the outside. This way it won't be all squishy and you can easily place the (also slightly frozen) middle layer on top. Keep the rest of the cream in the fridge while waiting, though!!!

Cover the now 3 layers with the rest of the cream and sprinkle with cocoa.

Wednesday 21 August 2013

Snickers Cake


Very healthy.

You need to have:

300g flour
200g sugar
1pkt baking powder
1pkt vanilla sugar
2tbsp soy flour
400ml soy milk
100ml vegetable oil

1 GOOD dash caramel syrup
2tbsp chocolate spread or 50g cocoa powder

250-300g icing sugar
3-4tbsp peanut butter
2tbsp margarine

You need to do:

 Mix all ingredients from the first column. Place 1/3 in another bowl and add caramel syrup. Add chocolate spread or cocoa powder to the other 2/3 (chocolate spread makes the cake a lot more moist and yuuummmmy).

Place chocolate, then caramel in a greased springform pan.

Bake at 180°C for 40-50mins.

For the peanut butter cream, mix icing sugar, peanut butter and margarine. Cover the cake in it. EAT!

Creamy Risotto with Chanterelles and Cranberries


Serves 4-5 hungry people

You need to have:

500g risotto rice
500g chanterelles
1250ml vegetable stock
250ml white wine  
1tbsp mushroom breadspread of some sort (optional)
1 good dash soy cream
3-4tbsp margarine
1 medium sized onion
1 garlic clove
2-3tbsp cranberries
2-3tbsp nutritional yeast
salt and pepper to taste


You need to do:

Finely chop onions and garlic (after peeling, that is). Brush chanterelles (don't wash them with water, they'll just soak) and halve the big ones.

Melt 2/3 of the margarine in a pot and fry onions, garlic and rice until glazed.

Slowly add white wine, then stock (pour maybe 1/2 cup at a time). Turn down the heat to medium to low. Stir, stir, stir. The rice should have a porridgey/rice puddingey look and not be drenched in liquid. It shouldn't really be cooking either but the liquid should just slowly evaporate. This is gonna take a while (or a little more), so you need to be patient. It's totally worth it.

When you've poured maybe 3/4 of the liquid, meld the rest of the margarine in a big pan, keep the pan really hot and fry the chanterelles. Add salt and pepper to taste. Don't let the risotto burn, though, and keep adding liquid and stirring once in a while.

When the chanterelles are done, add them and the cranberries to the risotto. You can also pour some of the chanterelle-liquid into the risotto to make it even more chanterelley.

Now let the rice cook until it's soft (stir!), add a dash of soy cream, the yeast and salt and pepper to taste. Enjoy with some more cranberries on top, if you like.

Thursday 30 May 2013

Apple-Quark-Pie


You need to have:

500g flour
250g margarine
250g sugar
2pkt vanilla sugar
1pkt baking powder
3 tsp no-egg
1 dash soy milk
2 apples
500ml soy yoghurt


You need to do: 

Preheat the oven to 180°C and grease a 28cm springform pan.

Mix flour, margarine, sugar, 1pkt vanilla sugar, baking powder, 2tsp no egg and soy milk until it's a smooth dough.

Cut apples into small pieces. Mix with yoghurt, 1pkt vanilla sugar and 1tsp no-egg.

Cover the springform with about 2/3 of the dough. Fill with the apple-yoghurt mixture. Use the rest of the dough to make thick strips and make a grid on top. Bake for 20-30mins or until golden brown.


Tuesday 21 May 2013

Rhubarb Cake


I went to visit my parents and stole some rhubarb from their garden. I stewed a lot of it but also made a mini-cake. Heart-shaped of course. I would probably use 3x the recipe for a normal-sized cake.


You need to have:

50g sugar
100g margarine
150g flour
1/2 cup chopped rhubarb (1cm pieces)
1-2tbsp soy yoghurt
1pkt vanilla sugar


You need to do:


Preheat oven to 200°C. Grease a springform pan.
 
Mix sugar, margarine and flour until you get a crumbly dough. Cover the springform pan with 2/3 of it (maybe 1/2cm thick).

Mix rhubarb, yoghurt and vanilla sugar. Place the mixture on the dough and cover with crumbs.

Bake 20-25 minutes or until golden brown. Don't do it like me but be patient and let the cake cool down AT LEAST an hour before taking it out of the springform pan. Mine broke because it was too soft, still. But it tastes good! 

Monday 20 May 2013

Vegan Hollandaise


I tried a recipe that involved blending tofu with lemon juice and mustard and I wasn't really happy with the result. I added things and in the end what I had was more like fake tuna than hollandaise. It tasted good but wasn't what I wanted. So I bought this fancy stuff called "Kala Namak", salt with some sulfur, which is supposed to make things taste like egg and made a hollandaise with it. According to my mum it's better than the original, but I wouldn't want to claim that myself. Still, I'm pleased!


Makes 3-4 one-person-servings

 You need to have:

1tbsp margarine
1 1/2 tbsp flour
200ml soy milk
50-100ml white wine
1tbsp lemon juice
1tsp mustard
1 good pinch nutmeg
1 pinch Kala Namak
pepper to taste


You need to do:

Melt margarine in a saucepan, then stir in the flour. Let simmer (on low heat) for a few minutes. Add soy milk and white wine and let simmer for another 5-6 minutes for the alcohol to go away. 

Add lemon juice, mustard, nutmeg and Kala Namak. Add pepper to taste. Serve with asparagus and potatoes (or whatever else you like).

Vegan "Mett"


This recipe is actually really disgusting when made with meat. I believe they call it "ground pork" in english. So I decided I'd much rather use the german term "Mett" to make it sound a little more edible. However, whilst the meat-version isn't all that appealing, the vegan one actually tastes really really good and is very easy to make! Seriously, I find it surprisingly delicious!


Makes enough for 4 slices of bread

You need to have:

5 rice cakes (not the salty ones!)
1-2tbsp tomato paste
1tbsp olive oil
steak-seasoning to taste
1/2 small onion
pepper


You need to do:

Crush the rice cakes into smaller bits (but don't make them too small). Soak in maybe 1/2 cup hot water for 5 minutes until they're soft but not mushy. 

Add olive oil and tomato paste and mix. Add steak-seasoning to taste.

Thickly spread on toasted whole grain bread and sprinkle with raw onion and some pepper.

Friday 17 May 2013

Beetroot Soup with Ginger and Coconut Milk


Like all soups, it is incredibly easy to cook this.


serves 1-2 hungry people

You need to have:

500g beetroot
2cm peeled ginger root or 1-2tsp ginger paste
1tsp vegetable stock
200ml coconut milk
50ml soy cream or milk
1tbsp curry
1tbsp coriander
1tbsp thyme
1tbsp soy sauce
salt and pepper to taste


You need to do:


Peel beetroot and ginger and cut into smaller pieces. Place in a pot, add stock and cover with water. Cook until the beetroot is soft. 

Take away a few ladels of the liquid but save them in a cup. Add coconut milk, soy cream or milk, herbs, spices and the soy sauce. Blend everything together.

Add salt and pepper and the liquid from before to taste. 

Serve with bread.

Cherry-Chocolate-Coffee Cake


Sooooo preeeeetty, right? Well, I have this friend, who really likes flowery heart-shaped pink things and it's his birthday tomorrow... Anyways, I discovered (thanks to my work and wonderful boss) that cakes are so much better when you bake with starch, so here we go.


You need to have:

300g flour
40g unsweetened cocoa powder
1pkt baking powder
50g starch
1pkt vanilla sugar
200g sugar
40ml oil
300ml soy milk
100ml strong coffee
1 big glass of cherries

optional:
500g dark chocolate
a good 100g powdered sugar
cherry juice (kept from the glass)
all sorts of sugary decoration


You need to do:

Preheat the oven to 180°C and grease a springform pan. Drain the cherries but keep the juice.


First, mix all the dry ingredients. Mix wet ingredients seperately, then pour into the dry ingredients. Mix using an electronic mixer until you get a thick batter. 

Pour into the springform pan, cover with cherries and bake for 40-50 minutes. You can check if it is done by poking it with a thin long wooden stick or similar. If there is dough stuck on it, it still needs to bake.

Let cool down. 

Melt the chocolate and cover the cake. Let dry. Mix about 100g powdered sugar with a tiny bit of the cherry juice. add maybe 1-2tsp and stir. You need to have a really gooey mass rather than a liquid to draw pretty things on top. You can add all sorts of decoration. Obviously you can only do chocolate covering or icing, whatever pleases you, really.

Tuesday 23 April 2013

Vegan Lasagna with Eggplant, Carrot, Tomato and Pine Nuts


There are no good pictures of the lasagna. I'm sorry.


Serves 2-3 hungry people

You need to have:


6-8 lasagna sheets
1 carrot
1 eggplant
1 onion
1-2 garlic cloves
1 good dash soy sauce

1 can chopped tomatoes
1/4-1/3 cup soy milk
1-2 tbsp flour 
1-2 tbsp pine nuts (careful, they have a very strong taste)
1 tsp paprika, mild
1 tsp paprika, spicy
1-2 tsp french herbs (thyme!)
salt and pepper to taste
some fresh basil leaves, chopped
1/4-1/3 recipe of "cheese" (optional)
1 slice of toasted bread or some breadcrumbs
oil for frying


You need to do:

Preheat the oven to about 200°C

Wash carrot and eggplant. Thinly slice the carrot, slice the eggplant into 1cm thick slices.
Finely chop onion and garlic (or crush).

Heat some oil in a pot and fry the carrot for a 1-2 minutes, then add onion and garlic and fry until soft. In the meantime, fry the eggplant slices in a non stick pan on medium heat. Don't use oil, they will just soak and be disgusting.

Deglaze the carrot/onion/garlic with a good dash of soy sauce, then add the can of tomatoes. Add soy milk and some flour to thicken the sauce. Add nuts, herbs and spices, then add salt and pepper to taste.

Start "building" your lasagna in a thin and long oven dish (I used one the size of a "rectangular" cake, no idea what the correct term would be). Start with a thin layer of sauce, then lasagna sheets. Sauce, eggplant, some fresh basil, lasagna sheets... repeat and finish with either a layer of sauce or a layer of "cheese" over a lasagna sheet. Put on top the bread(crumbs). 

Bake for 20 minutes or until the lasagna sheets are soft. 


Tuesday 9 April 2013

Mushroom Burgers


 

It's not a real recipe, but I like to share things that taste ridiculously good.

Basically, I bought huge mushrooms, fried them in a little margarine on medium heat and with a lid from both sides, until they were relatively soft. Then I deglazed with some balsamic vinegar and added a little thyme. I toasted a burger bun and put some "like creamcheese" on it. Plus tomatoes and salad. Done.

Monday 8 April 2013

Lentil-Curry-Spread


So, I finally moved and got my kitchen working. First thing to do was stock my fridge with breadspreads! It's a bit sickly-green-ish, which is because of the Curcuma and because I used green lentils, but you might as well use brown ones.


Makes 400-500g

You need to have:

3/4-1 cup dried lentils, soaked overnight and cooked until soft
1 tbsp margarine
1 tbsp curry powder
2-3 tsp coriander
1 tsp curcuma
1 tsp allspice
1 tsp vegetable stock
salt and pepper to taste


You need to do:

Place all ingredients in a blender and blend away. Enjoy with bread!

Friday 29 March 2013

Coconut Rice with Spinach


It's not even a real recipe. But COCONUT RICE! Just take this as more of an inspiration. Plus this was the best I could do with my ever diminishing food ressources.


Serves 2-3 hungry people

You need to have:

250ml cup rice
400ml coconut milk (= 1 can)
400-500g spinach (I used a can, it's pretty low)
1/2-1 onion
1-2 garlic cloves
2 tsp vegetable stock
salt and pepper to taste
oil to fry (though I discovered, I don't even need that with my awesome new no-stick pan)


You need to do:

Pour rice and coconut milk in a pot, fill the coconut milk can 1/2 with water (to kind of clean it) and pour that water into the rice. Add 1 tsp of stock. Cook rice with an open lid until soft, if it starts to get too dry, pour in some more water.

Peel and cut/crush onion and garlic and fry in a pan until cooked. Add the spinach. Cook until everything is soft. Add 1 tsp of stock, salt and pepper to taste.

Monday 25 March 2013

Super Basic Burritos


What's happening at the momet is, I'm moving in a week, so I'm trying to use up all of my "food stash". That pretty much means canned and dried vegetables/fruit/grains/pasta... you get the idea. Plus sauces, onions and garlic. But I felt I should post something (considering my HUGE readership...), so here it goes:


Serves 2 hungry or 3 not-so-hungry people

You need to have:

(wholemeal) burritos

For the salsa:
300-400g kidney beans, ready to be processed
1/2 onion
1 garlic clove
1-2 tbsp curry
2-3 tsp coriander
1 tsp curcuma
1 tsp white pepper
1 tsp paprika, sweet
1 tsp paprika, spicy
100-200ml tomao puree
salt to taste
oil to fry

For the guacamole:
1 ripe avocado
1 small handful walnuts
juice of 1 lemon or lime
tabasco, coriander, curcuma, salt and pepper to taste

nutritional yeast to sprinkle on top (optional, makes it taste a little cheesy)


You need to do:

Peel and cut onion and garlic. Heat oil in a pan and fry onion, garlic and kidney beans until well cooked. Add spices, then tomato puree. Add salt to taste.










Take out the flesh of the guacamole. Chop the walnuts into small-ish pieces. Mix everything (including spices) with a fork, thereby mashing the avocado.













Now just put it all on the burrito, sprinkle with a little yeast and enjoy.


Yeaaah, no yeast on it in the picture...

Thursday 21 March 2013

Züricher Geschnetzeltes with Mixed Rice and Craisins


THE CRAISINS MAKE IT AWESOME!


Serves... the usual

You need to have:

1 cup rice
1 big carrot
1/2 onion
1 garlic clove
250-300g Seitan
1/2 cup white wine
1-2 tsp vegetable stock
200-300ml soy cream
2-3 tsp thyme
salt and pepper to taste
oil to fry
handful of craisins to garnish with


You need to do:

Cook rice according to the instructions on the packet.

Peel and cut onion, garlic and carott. Drain and cut Seitan. Heat a little oil in a pan, fry carrot for 2-3 minutes, add onion and garlic and fry until soft. Deglaze with the wine and stir in stock. Let simmer for about a minute, then add soy cream, herbs, salt and pepper to taste.

Serve with craisins on top!


Sunday 17 March 2013

Zucchini Carrot Medallions with Seitan Ragout


Sunday, no open supermarkets, need to improvise with what you have at home. 


Serves 2-3 hungry people


You need to have:

For the medallions:
1 large zucchini
3-5 carrots
3-4 tbsp plain flour
2-3 tbsp soy flour
1 tsp vegetable stock
water
salt and pepper to taste
oil for frying

For the ragout:
250g seitan
1/2 onion
1-2 garlic cloves
1/4 soy sauce
2-2 tsp tomato paste
1/2 cup tomato juice
1 tsp paprika, sweet
1 tsp paprika, spicy
3 tsp thyme
salt and pepper to taste


You need to do:

Wash/peel zucchini and carrots and grate. Mix with flours and stock, then add water until the mixture is moist but not liquid. You only need a few tablespoons. Add salt and pepper to taste.
Heat oil in a pan and place about a spoonful of the mixture in the pan and flatten out. Fry on medium heat for 2-3 minutes, flip over and repeat. 










Cut seitan into little pieces. Dice onion and crush garlic. Fry everything for a few minutes. deglaze with soy sauce and fry for another minute or two. Add all the other ingredients. 

Saturday 16 March 2013

Hangover Potatoes


Incredibly oily but OH SO DELICIOUS and exactly what you need when you've had a little too much drink the night before. 


Serves 2-3 hungover people

You need to have:

5-6 big potatoes
1-2 onions 
oil
salt and pepper to taste


You need to do:

Peel and slice onion and potatoes and place in a big non stick pan. Add a good amount of oil and fry on high heat until things start to get brown.

Turn down heat to very low and put on lid. Let cook until soft, occasionally stirring and pouring away the water from the lid.

And next time, don't drink so much.

Monday 11 March 2013

Ratatouille with Mixed Rice


Lots of vegetables! I like the mixed rice because it has more flavour but of course, you can use any other rice you like, too.


Serves 2-3 hungry people

You need to have:

250 ml mixed rice (I always fill my 250 ml cup)
1 onion
1-2 garlic cloves
2-3 carrots
1 eggplant
1 zucchini
1/4-1/2 cup red wine (optional)
1 tsp vegetable stock
300-400 ml tomato purée
1 handful olives
1-2 tsp of herbs such as rosemary, thyme, basil, majoram, oregano...
1 tsp paprika, sweet
1 tsp paprika, spicy
pinch of chili
salt and pepper to taste
oil for frying


You need to do:

Cook the rice according to the instructions on the packet.

Peel (if necessary) and chop all the vegetables. Heat oil in a big pan or saucepan and fry onions, garlic and carrots on medium heat for a good 5 minutes. Add eggplant and zucchini, lower heat and let cook with the lid on until everything is soft. Stir from time to time and pour away the water from the lid.

Deglaze with the wine, add stock and stir. Simmer for a minute or two, then add the tomato purée and olives. Season with herbs and spices. You can use anything that smells good to you. Add salt and pepper to taste and serve!

Breakfast Banana Smoothie


Delicious liquid food! Also great to fill into a bottle and take to uni/work/whatever.


Makes 1 glass

You need to have:

1 banana
100g soy yoghurt
50-100 ml soy milk
2-5 tbsp rolled oats
sugar or maple syrup to taste (optional)


You need to do:

Put everything in a blender and hit the button. Finished!

Saturday 9 March 2013

"Cheese" for baking


Yeasty goodness. Many people complain and whine they don't like this form of fake cheese. I do!


Makes enough for 2 pizzas, a pasta bake or similar

You need to have:

4 tbsp margarine
2 tbsp flour
8 tbsp nutritional yeast
250 ml water (roughly)
1 tbsp mustard
salt and pepper to taste


You need to do:

Melt the margarine in a saucepan (on low heat!). Add flour and stir well. Add some of the water and stir. Add yeast, mustard and salt and pepper to taste. Add some more water if needed, until you have a thick, batter-like mixture. Use on anything you like!

Zucchini Curry Pasta


Very quick and very easy, I love curry and zucchini. I'm such a poet.


Serves 2-3 hungry people

You need to have:

250g pasta
1 onion
1-2 garlic cloves
1 big zucchini
1/2 cup white wine or water
1 tsp vegetable stock
1-2 tbsp curry powder
1 tbsp coriander
1 tsp curcuma
1 tsp allspice
150-200 ml soy cream
salt and pepper to taste
oil for frying


You need to do:

Cook the pasta according to the instructions on the packet.

Chop onion and crush garlic. Dice the zucchini into 1,5-2cm cubes.
Heat oil in a pan and fry onion and garlic for a few minutes. Add zucchini and a little salt, so the zucchini doesn't soak with oil. Fry on medium heat until the zucchini is soft but not mushy.

Deglaze with wine or broth you made with your water and stock. Add all the spices and then the cream. Add salt and pepper to taste.

Thursday 7 March 2013

Chocolate Spread


This is ridiculously easy to make, has a consistency like Nutella and tastes wonderful. I don't like very sweet spreads, so this is perfect for me. I assume, you could make it sweeter by adding part milk part water and more sugar, or just using soy milk chocolate. And you could blend all kinds of nuts into it and add part nuts, part cocoa powder. Anything you like.


Makes 150g

You need to have:

100g (dark) chocolate
1/2 cup oil
3-5 tbsp unsweetened cocoa powder
water, water, water
soy milk or cream (optional)
sugar to taste


You need to do:

Put oil and chocolate (broken into pieces) in a saucepan and melt on low to medium heat. Add cocoa powder. While stirring add water (or part water, part soy milk/cream) until you have a liquid mass that has about the consistency of cream. So just a little thicker than milk. Add sugar to taste.



Ginger"butter"


My absolute favourite breadspread. All the best flavours combined. Like heaven on bread. Sometimes I even fry tofu in it so it takes on its flavour. It is marvellous.


Makes 300-350g

You need to have:

250g margarine (roughly, I often just take what's left in the box)
1 onion
1-2 garlic cloves
2 tbsp ginger paste or 3-4cm ginger root
2 tsp tomato paste
2-3 tsp coriander
2-3 tsp curry
1 tsp allspice
1 tsp paprika, sweet
1/2 tsp paprika, spicy
1/2 tsp curcuma
salt, pepper and sugar to taste
oil to fry


You need to do:

Peel onion, garlic and ginger and chop. You are going to blend everything in the end so you don't need to make super small pieces. Fry everything in oil. If you are using ginger paste, fry onions and garlic until cooked and then "caramelise" with the paste. 











Put margarine, tomato paste and spices in a blender-safe jar. Add onion, garlic and ginger and blend. Add salt, pepper and sugar to taste.



Sunday 3 March 2013

Quick and Easy Balsamic Vinaigrette


I like to have a small bottle of prepared vinaigrette at home, because a salad is quick and easy to make when you come home late and are too tired to cook. This is an easy yet delicious recipe, which I also used with my Couscous Burgers.


Makes 350-400ml

You need to have:

100-150ml dark balsamic vinegar
150-250ml oil (depending on how sour you like it)
2 tsp tomato paste
1/2 onion
1 tsp mustard
1 tsp sugar
italian herbs (oregano, basil, majoram, thyme...) to taste
salt and pepper to taste


You need to do:

Put everything in a blender-safe jar and blend. Yes, it's that easy.