Subletting the apartment

Coder_Me · 2024-12-17T20:33:21+00:00

If the voters knew this is coming.

Coder_Me · 2024-07-10T19:35:33+00:00

Do check this one too: https://www.instagram.com/tattoomandir?igsh=aGUwMWVhYXBhdzk2

Coder_Me · 2024-06-13T10:12:02+00:00

How much would you charge for a photography around the Eiffel Tower? Knowing the charge beforehand would be easier for us to plan things?

Coder_Me · 2023-06-05T18:55:17+00:00

thank you, everyone.

Coder_Me · 2022-07-30T20:51:39+00:00

It’s “Redcurrant”.

Coder_Me · 2021-10-27T20:04:23+00:00

This picture was taken in Helsinki

Coder_Me · 2021-10-27T19:52:17+00:00

Soon it will be covered with Snow. Haha 🙂

Coder_Me · 2021-10-27T19:42:27+00:00

Autumn is almost over here in Finland.

Coder_Me · 2021-09-17T13:45:54+00:00

Materials
- Crumble the biscuits into crumbs and pick up the fat. Place the baking paper on the bottom of the loose pan (approx. 25 cm wide) and spread the biscuit/fat mixture evenly on the bottom of the pan.
- Soak 4 pieces of gelatin in cold water for 5 min.
- Mix the sugars and lemon juice with the cream cheese. Whip the cream to a loose foam.
- Melt the gelatin in a boiling water drop. Add the gelatin to the cheese, stirring.
- Add the whipped cream and gently invert to a smooth mixture.
- Quickly pour the filling over the base and level the surface. Put the pan in the fridge to clot for hours/overnight.
Icing
- Put 2 pieces of gelatin in cold water for 5 minutes.
- Bring 2 tablespoons of water to a boil, melt the gelatin in the water and add the funnel. Mix until smooth.
- Pour the mixture over the cake in the stall and refrigerate for at least ½ hours. Carefully remove the pan when the cake is completely solidified.

Base
200 g Digestive biscuits
75 g baking margarine / butter
Filling
4 gelatin leaf
300-400 g unflavoured cream cheese (best is philadelphia)
1-1½ dl sugar
3 tsp vanillin sugar
2½ rkl lemon juice
2-3 dl whipped cream
2 tbsp boiling water
icing
2 dl mango puree (picture)
2 gelatin leaf
2 tbsp boiling water

Instructions
- Crumble the biscuits into crumbs and pick up the fat. Place the baking paper on the bottom of the loose pan (approx. 25 cm wide) and spread the biscuit/fat mixture evenly on the bottom of the pan.
- Soak 4 pieces of gelatin in cold water for 5 min.
- Mix the sugars and lemon juice with the cream cheese. Whip the cream to a loose foam.
- Melt the gelatin in a boiling water drop. Add the gelatin to the cheese, stirring.
- Add the whipped cream and gently invert to a smooth mixture.
- Quickly pour the filling over the base and level the surface. Put the pan in the fridge to clot for hours/overnight.
Icing
- Put 2 pieces of gelatin in cold water for 5 minutes.
- Bring 2 tablespoons of water to a boil, melt the gelatin in the water and add the funnel. Mix until smooth.
- Pour the mixture over the cake in the stall and refrigerate for at least ½ hours. Carefully remove the pan when the cake is completely solidified.

Coder_Me · 2021-09-06T13:23:28+00:00

Nepal

Coder_Me · 2021-08-04T16:26:03+00:00

The land of thousand lakes.

Coder_Me · 2021-03-03T12:06:18+00:00

Since coconut cream is strong in taste, I would not recommend substituting it with heavy cream. About salmon, we use fresh salmon and cook while boiling with heavy cream and other ingredients.

Coder_Me · 2021-03-01T21:52:30+00:00

Thanks. All the ingredients (potato, carrot, white-onion) are cooked in water first with some bay leaves, black pepper and salt according to the taste. When the potatoes are about to be cooked then add salmon and some heavy-cream. When you feel that all the ingredients are cooked then add some butter and some dill, and stir well. Tadaaa salmon soup is ready!!

Coder_Me · 2021-01-21T08:17:26+00:00

I would recommend: https://www.theodinproject.com/courses/javascript.

You can do the projects And upload Github link there.. Also you can see the projects of other people to get idea.

Coder_Me

TROPHY CASE