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Egg Flowers..

March 22, 2012

Hello! Good morning indeed..

We had friends over for breakfast this morning.. everything was so pretty and elegant!

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of course, playing around in the kitchen was the fun part.. so I’m here with a new recipe I tried, it was delicious ! of course it was; because simply, the main element of this recipe is EGGS. *.*

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you have to try making these!!! it doesn’t take a chef, nor a person who loves to cock.. it only takes a human being to make it..

enough with me blah-ing.. let’s get in the kitchen.

You’ll need:

8-10 slices of white bread.

6 Medium-Small eggs (large eggs will not do the work)

Fresh parsley.

6 small slices of Cheddar cheese.

Butter.

Salt & Pepper.

Dried origano.

Directions:

1- Flatten the bread with a rolling-pin. (It works easier if you remove the crust first.) Use a 4 1/2 inch cookie cutter to cut out circles.

then push the bread circles, slightly overlapping, into a muffin tin (pre-sprayed with butter or cooking spray)

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(3 per muffin cup worked perfectly for me.  Fewer gaps and a firmer cup.)

2- Place the cheese over.

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3- Crack an egg in there and season with salt and pepper.

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4-Bake them in a preheated oven at 350˚F (175˚C) for 15 to 17 minutes, until the egg whites have set.

 **sprinkle the parsley over when they’re out of the oven…

What? aren’t you eating them by now? they’re so pretty and mouthwatering.

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A Colorful Crime

February 10, 2012

 

This is a project I’ve been working on for a while, for the Riyadh Media Club it turned amazing!      

 

 

 

I only used few materials.. and it was easy and fun to make.

the topic was ” Instruments ”

 

 

 

 

 

 

I love crayons!! so those were the first on my mind, so I decided to use them.. basically what I did was melting crayons over instruments, I chose instruments that are used in crimes, because my idea was; we can color a crime.

 

 

am I a criminal today for making someone happy? if yes, wasn’t it supposed to be colorful? ….. at least?

 

 

 

 

Quick, easy and tasty! -Banana Pudding-

January 22, 2012

WARNING: this recipe is -literally- the best and the easiest banana pudding you’ll ever make.

it’s instant! no bake at all..

 

makes about 6 portions.      prep time: 20 minutes + refrigerating. 

Ingredients:

4 bananas.

 

1 packaged of instant vanilla pudding (1 ounce). -I used Jell-o instant vanilla pudding/reduced sugar)

2 cups of milk -I used low fat milk-

1/3 can of sweetened condensed milk.

1 tablespoon of vanilla extract.

4 and a 1/2 tablespoons of frozen whipped topping, thawed. -I used cool whip-

1/2 package of vanilla wafers. -I used tea biscuits, they worked perfectly fine.-

 

 

Directions:

*In a large bowl, mix the instant vanilla pudding with the milk, mix until will dissolved.

*add in the sweetened condensed milk, and the vanilla extract. mix will.

*add in the whipped topping and mix well. -don’t over mix at this stage.-

*crush few of the vanilla wafers and add them to the mix.

 

*set the mix aside, and slice the bananas. -I prefer slicing the bananas one at a time to prevent the oxidation that might discolor the bananas slices.-

*start by adding a little amount of the mix at the very bottom of the bowl/glasses your serving your banana pudding in, then add a layer of sliced bananas and over that a layer of small amount of vanilla wafers.

*repeat this until the glasses are filled. ending with a layer of the mix, add on top finely crushed wafers and a slice of a banana.

*put them in the fridge until you’re going to serve. (for best result: 1.5/2 hours in the fridge).

there you go! a very tasty and easy snack/dessert you can make in minutes.

Enjoy this tasty treat!

anyone can make it.. go ahead and give it a try then post a comment telling me how did it turn out. please?

 

 

Almost Spaghetti Aglio e Olio

January 19, 2012
tags: ,

Here is a recipe I came up with at 3 o’clock in the morning!

well, it’s garlic pasta that taste –almost– like the Italian Spaghetti Aglio e Olio..
Ingredients:
4 dry “knots” of tagliatelle.
salt and freshly ground black pepper to taste.
4 cloves garlic, sliced thin.
1/2 cup olive oil ( I used regular olive oil instead of extra virgen olive oil. )
1/4 cup chopped fresh parsley.
1 cup finely shredded mozzarella cheese (most people use Parmigiano-Reggiano cheese, I just find parmesan cheese is.. too cheesy for me -you’ll find out later that I dislike cheese, yes.)
For extra richness I used 1 tablespoon of butter.
Directions:
* prepare slices of thin -very thin- 4 cloves of gtalic. (Don’t chop it! they are supposed to be sliced.) and the chopped fresh parsley.
*add the olive oil and the sliced garlic into a cold large skillet, turn the heat on to medium, toast the garlic, slowly.
*while the garlic is toasting, cook the pasta: in a large cooking pot, add water, a pinch of salt, 1 tablespoon of olive oil and the pasta. stir until well cooked.
*back to the toasting garlic, turn the heat down to medium low as soon as you see small bubbles around the garlic. let it toast more. takes about 5 minutes. we need the garlic to be golden brown.
*turn of the heat on the garlic when it’s golden brown, add a 1/2 a cup of the boiling pasta water on it.
*drain the pasta when its done cooking.
* dump the drained pasta into a bowl (it shouldn’t be cold, not even warm it should be hot), then add to it the mixture of olive oil and garlic, add the 1 tablespoon of butter and the cheese to that, mix until the butter and cheese are melted.
*put in the serving bowl/dish, add the chopped parsley and mix in the salt and pepper.
Bon appetit!

New.

January 19, 2012
tags: ,

It just hit me, the thought of having my own blog; out of nowhere.

I have no idea how blogs work, what are they for or how to use them. I just wanted one so bad few days ago. I hope I post interesting stuff so I can look back a year from now, and say: oh I had an interesting year.

so here I am, tucked under the sheets of my bed, typing my first post, which will be about nothing but me; blah-ing.

now that I’m done with my 5th term at Dental school, I have few days off before starting the 6th term, meaning that I have plenty of time to do things I have been postponing for ages because of the most annoying sentence ever: I have exams. which means I will be posting new posts every now and then. I very excited. very. 

I hope I use this wisely, I hope I enjoy this experience.

(of course this post is going to be the worst of them all, but, I’m going to improve. –inshalla– be patient)

Have a nice day!