Cooking and more cooking


These days have been spent; washing dishes, mixing meatballs, stirring sauce, whipping cream, adding spices, mixing dough, more dishes and quickly jotting more directions and fine tuning ingredients. My son purchased some items to make photography easier and so snapping pictures repeatedly has also been part of my daily routine. I am practicing and my kids are helping me out so for now more cooking, testing recipes and more snapping photos. I hope you are all well and I will be catching up this week.

I know my way around the kitchen but not so much around taking pictures of food! So I will take stacks of photos and in the end we will sort through them and start over if need be! Thanks for your patience while I work on this project!


Weekly review

This was my week in case you missed anything! Have a great Sunday.





homemade loaf bread


thumbnail_IMG_3329 (1)

Cooking blog

I have just started back to cooking but as I mentioned my children have really grown in that area. It is so much fun seeing them experiment and then pass new ideas on to me! My daughter Fattima has agreed to take some photos and do a few posts for me on the blog of new things she has tried. Here are some of her favorites!

Baked Alaska

I found this recipe for the basic idea of Baked Alaska years ago in an old cookbook from my Swedish Grandma. I changed things so it worked for me and have done it for years and it is always the hit of every party.


2 containers of ice cream–any flavor, but I will use vanilla and chocolate to make  this explanation simple.You can experiment and make it your personal favorite. I usually put mocha in first, then vanilla and chocolate last.

Brownie mix or recipe for one small round pan of brownies.

5 egg whites, 1/2 cup white sugar


Using a brownie mix or your favorite brownie recipe, make a round cake pan of brownies. Bake according to directions and cool. Turn brownies onto wax paper.Let cool completely.

Using a bowl of your choice, line with plastic wrap.(In the pictures I used foil, because I had no plastic wrap)   Now soften ice cream a little so you can work with it. Scoop spoons of vanilla out and push down into bowl, continue and put a layer of chocolate ice cream.



Fill bowl to almost the top, but leave room for the brownie. Put cooled brownie on top of last layer. The bowl should be full of ice cream and the brownie will go on top but a little inside.Cover and freeze for 8 to 12 hours. Ice cream needs to be very hard so when it is baked it wont melt.


Mix the egg whites until frothy and then add sugar, mix until stiff peaks.

Take ice cream bowl topped with brownie out of freezer, turn upside down onto plate and remove bowl and plastic wrap, Use an ovenproof plate or whatever you have that will work well in the freezer.


 Frost with egg whites. Freeze 3 more hours. Remove from freezer and if you need to move to an ovenproof sheet or pan for baking.


Preheat oven to 450 degrees.

Take cake out and put directly into oven. Let bake for approximately 6-8 minutes or until meringue is done. Remove from oven and serve.

Quick Lebanese garlic lemon chicken

_DSC1658 (2)


6 chicken legs

6 potatoes peeled and cubed

5 cloves garlic peeled, washed, chopped

1 cup lemon juice

1/2 cup olive oil

salt to taste


Preheat oven to 400 degrees

Place chicken legs in large baking pan, add potatoes. Salt the chicken and potatoes. Mix lemon juice, olive oil and garlic, pour over chicken and potatoes.

Put pan in oven for one hour or until chicken is done and brown. Do not cover.

Remove from oven.