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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!


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. *.*


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.


Salt & Pepper.

Dried origano.


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)


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

2- Place the cheese over.


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


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.


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. 


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.-




*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..
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.
* 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!


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!