Yes, it has been such a long time since last I posted.
A combination of lack of inspiration, laziness and a bit of discouragement.
But I just got a new snazzy bread machine! And after a failed first try, my second bread came out good! Not perfect, but acceptable. Still need a lot of fiddling to do.
But anyway, I got inspired by a lazy late brunch and used a couple of sliced to make some of my french toast.
In addition to the eggs and milk, I add a bit of cinnamon, some honey and a bit of sugar. It gives them a nice slightly crunchy outside and a perfect gooey inside. :)
This is pretty easy! A tasty rice that uses left-over chicken scraps.
What you need:
- Cooked rice(instant works fine) - Soy sauce - Garlic poweder (or chopped garlic) - Vegetable oil - Mushrooms (if you want) * - 1 or 2 eggs (depending on how much you want) - Chicken, chopped
* You can choose any vegetable you'd like in there, as long as it's finely chopped. Green onions would also be good.
Heat the skillet with a bit of oil on medium heat. When the oil is hot, throw in the mushrooms and let them cook for a few minutes until they're brown.
Add the cooked rice with a little bit of water and garlic. Stir constantly for a few minutes.
Add the chopped chicken and the soy sauce to taste.
Now, comes the "tricky" part. It's actually quite easy.Push the rice to one side of the skillet. Break the egg and drop it in the cleared space. Stir constantly, until fully cooked, so the eggs get scrambled. When that's done, mix in with the rest of the rice.
The egg is not fully cooked at the end of the video. When it's not runny anymore, it's cooked.
- 1 cup flower - 1/4 cup packed brown sugar - 1/2 cup chopped almonds - 1/2 cup margarine - 2 egg whites - 1 cup sugar - 2 cups of sliced strawberries * - 2 tbsp of lemon juice - 1 cup heavy whipping cream, which is whipped ** - 1 tsp of vanilla. (I added that. I thought it would go well with the strawberries and almonds)
Notes:
* I used some strawberries that I had frozen earlier this summer. Thawed strawberries become very mushy, because they contain a lot of water. So what I did was actually mash them with a potato masher.
** I realized as I was making the recipe that I had forgotten to pick up some whipping cream!!! So I hurried to the nearest convenience store and sadly, all they had was coffee cream (18%). See below for results.
Ingredients (except the sugar)
Mix the sugar, flour, butter and almonds. Keep mixing until everything is slightly crumbly.
Crumbly mixture
Next comes baking the bottom of the squares. You can use a shallow pan, but if you don't have one, you can make a temporary one by spreading some aluminum foil, rolling the sides to make sides for the temporary dish.
Preheat the oven at 350F. Bake for about 20 minutes, on the middle rack.
Preparing the crumble crust for baking
While the crust is baking, mix the rest of the ingredients in a bowl EXCEPT THE CREAM until well blended. Using whipped cream, you would fold it gently in, not mixing too much to keep it stiff. Because I used cream, it was still liquid so it didn't matter.
Strawberry mixture
When the crust is baked, take it out and allow it to cool down a bit into the pan. I left mine a little bit too long and it cooked slightly too much. But still good! Not burnt.
Baked crust
Transfer the crust to the serving dish, about 9 X 13 in size. You're supposed to save a third of the mixture, but I forgot and put it all in. You're supposed to keep the rest to sprinkle on top. But anyway, this not being made with whipped cream, would have sunk in anyway. :P
Crust in the dish
Pour the strawberry mixture over the crust. Put into the freezer for at least six hours.
Mixture added on the crust
The squares, frozen and well-eaten!
Eat the squares still frozen. Very sweet and tasty!
