These are my recent headbands, that I made out of simple and dull plastic headbands.
This green one was made for my sweety. I used shiny green ribbon for wrapping, made flower out of left over fabric and glued a green heart at the middle.
This yellow one I made for my sweet's friend and she just loved it! I used yellow ribbon and my polymer clay sunflower for decoration.
I made this pink one some time ago, just glued my ribbon rose on top:)
And finally this is my favorite, maybe because I spent more time for it:) I beaded light purple crystals on top of the brush like headband and attached matching flower on the side.
Wednesday, June 29, 2011
Wednesday, June 22, 2011
This dish is very nutritious and delicious. Chicken breast can be stuffed with different ingredients, today I used cheddar cheese and cottage cheese with some celery and mustard. Breast pockets turned out so tasty, soft and juicy. Try it-it is easy, looks perfect for even special occasions and it is fast.
Ingredients (for 3 person):
3 chicken breasts
3 slice of cheddar
100 grams of cottage cheese
1 tbsp of Dijon mustard
a very few of chopped celery
Salt to taste
Freshly grounded pepper
1 egg, slightly beaten
Some Baisan (chickpea flour)flour
Vegetable oil for frying
Cut along the edges of each chicken breast to form a pocket.
Season with salt and peeper. In separate dish mix cottage cheese, mustard, salt and celery until smooth.
Fill in each pocket with some filling and a one slice of cheddar.
Secure the edges with a tooth pick. Deep each breast in egg and finely flour the surface.
Fry until both sides are nice golden color. I also cooked it in preheated oven after frying for about 15 min, just to be sure that chicken is finely cooked.
Serve with some fresh salad or with your favorite side dish, mmm yummy! Enjoy!
Tuesday, June 14, 2011
As I mentioned before, cheese cakes are my favorite! Though they are high in calorie, but seems so light and easy to eat:) You can barely stop yourself. This cheesecake was my another experiment combining two different recipes of cheesecakes. I am sure you will love it!!! It is like a big chocolate trifle!
200 grams of your favorite biscuits
100 grams of butter
1 can (450 gram) of sweet condensed milk
200 grams of milk chocolate, melted (can be substituted with dark one)
4 big egg yolks
2 tbsp of corn flour
250 grams of cream cheese
100 ml of cream
200 grams of chocolate or
3 tbsp of cocoa powder
3 tbsp of sugar
5 tbsp of milk
1 tsp of butter
Crash biscuits using your food processor and add in melted butter, press on to bottom of spring pan. If you want your cheesecake to be higher than mine, use smaller pan. I used 9 inch pan. In separate bowl, beat egg yolks with cream for about 2 min. Gradually start adding condensed milk. Beat for 1 min more. Add in melted chocolate, beat well. At the end, add in cream cheese, corn flour and carefully beat for 2 min. Pour over biscuit layer and bake in preheated oven over low heat for 1 hour. Take out and let it cool completely and put in fridge for at least 4 hours. After, take it out and evenly pour melted chocolate over. If you don't have chocolate, make your own- just finely mix sugar with cocoa powder, add in milk, mix again. Bring to boil over high heat, when it comes to boil, lower the heat and cook until thick. At the end add in butter and mix well. Pour over the cake while it is hot. Put in fridge for about 20 min. You can sprinkle some coconut powder over it or decorate with nuts.
Mmmm, enjoy your yummy cheesecake!
I've been thinking about becoming a vegetarian these days, well maybe half vegetarian for the beginning:)It's been 2 month I am not eating red meat, I eat only fish, poultry or prawns(though I also feel pity for birds)and surprisingly I feel fine with that. After watching some video and reading some articles about the animals and how they are treated in butcheries, I couldn't eat that red meat. But it is still a big question for me, as I don't how I will behave in future, but for now I decided not to eat red meat. I cook for my husband and daughter, but I don't eat that. These times I cook separately for myself, mostly soups. Today is also my soup day, so I decided to make cauliflower soup with green beans. I often improvise and cook right away without any recipe and it usually turns out to be delicious treat! This was also my experiment today:)
2 tbsp of olive oil
Half of cauliflower, separated in small florets (or one small one)
1 onion, peeled and sliced
1 can of green beans, drained
Half of medium sized zucchini, peeled and cubed
Fresh cream for serving
Salt to taste
Fresh chopped coriander
Pinch of pepper
Bring 1 liters of water to boil. Put in cauliflower, zucchini and cook over medium heat until they are soft, for about 15 min. In separate pan, heat up olive oil and fry onions until nice light golden color. When cauliflower and zucchini are ready, put in onions and 3/4 can of beans in to the soup. Add in salt, coriander and pepper. Take from heat. Blend soup using food processor, until smooth.
Serve topping some cream and whole green beans over the soup. Enjoy!