Amjad's Strawberry Shortcake

Amjad's Strawberry Shortcake

Image by jazzijava
This recipe is courtesy of my Pastry Arts professor Amjad. I never pictured a sponge-based layer cake whenever this dessert was mentioned. To me, it was slightly sweet biscuits with plain whipped cream and plently of in-season (only!) strawberries piled high. Who knew! Recipe here: yummysmells.blogspot.com/2008/04/bittersweet-well-mostly-...

Hanan's Favourite Stir Fry

Image by graham_alton
With thanks to Hanan's idea for her stir fry I made this tasty little number for dinner last night. The picture is only taken with my camera phone though.

I modified Hanan's cooking method (to reduce washing up, I'm lazy like that) and guessed at the quantity of ingredients since no measures were given in the original recipe. However, I quite like that, you can make it to your own taste so take my measures below with a pinch of salt.

Ingredients: (serves 2)
Diced Chicken
2 Sliced Leeks
1 Chopped Red pepper
2 slices of White Cabbage
2 cloves of garlic, chopped
Mixed herbs, salt+pepper to taste
1 tbsp ish Dark soy sauce
Small handful of Pine nuts
Around 6-8 oz rice

Method:
Heat some olive oil in a large pan. Add the garlic, leek and red pepper, frying for a minute or two to soften. Add in the chicken, cabbage, herbs, salt and pepper and fry until the chicken is cooked through. Just before the chicken is thoroughly cooked add the soy sauce and pine nuts.

Serve with boiled basmati rice and enjoy!

Amjad's Strawberry Shortcake

Image by jazzijava
This recipe is courtesy of my Pastry Arts professor Amjad. I never pictured a sponge-based layer cake whenever this dessert was mentioned. To me, it was slightly sweet biscuits with plain whipped cream and plently of in-season (only!) strawberries piled high. Who knew!

Recipe here: yummysmells.blogspot.com/2008/04/bittersweet-well-mostly-...

Jim Cooks a Frittata in His New Frittata Pan

Image by Old Shoe Woman
Sauteeing the green onions. Believe it or not, Jim said this was the first time he had ever sauteed food. I was very surprised.

Jim saw a frittata pan in a Williams-Sonona catalog over a year ago. It always looked interesting to him; so, he finally ordered one. The other day he asked me if I knew what a 'friata' was. I was a little skeptical of the word and told him, "no." He told me he had bought a new pan to cook a 'friata.' I was fascinated. Then I asked him if it could possibly be a pan for cooking a "frittata." He smiled and realized his mistake. BTW: His mother would always find recipes for food and cook them deliciously, but mispronounce the name of the food. I guess Jim gets this honestly. HaHa!

Tonight Jim cooked a frittata for us. It was delicious. I took pictures throughout the process, even when my Nikon D80 BROKE again. I just continued with my Nikon Coolpix S7c. I hope that the D80 didn't break because I was trying a new gadget to help disperse the light of the flash! Oh, well! I guess I'll never know.

Quite possibly the best meal I've ever cooked.

Image by ankatank
Spicy tomato-based stew with shrimp, chorizo, eggplant, chickpeas, and some other ingredients. I'll be sure to make it again and take more pictures with closer details and I'll post the recipe at some point too.