justins CV kota/ivett

Justine Dominga Collier
14 Green Street, Newcastle NE 13 8BH
01879 122 7787
4/Oct/1986, Auckland New Zealand
EDUCATION

BA in Economics, Newcastle University
Ph.D. in English 2004-2007
(Expected final grade 2:1)
Northern High School (Level:A)
Maths(A),Economics(B),French(B) 2002-2004
Thesis: “The Accessibility Debate of Content in the Online Context”
WORK HISTORY

Arbol Oil: finance department (internship)
I learned accounts software, email from South America
Oct-Mar 2005
Holiday Job: Newcastle Social Security : I entered personnel data into new human resource management software. I had to look after visitors from the Spanish government, for three days. June-Sept 2004





POSITION OF RESPONSIBILITY

Newcastle Junior chamber of Commerce as a secretary: took minutes of meetings, published newsletter, called VIPs

Voluntary work for charity for disabled children parties
2006



2005

OTHER

Bilingual Spanish
Typing Speed 90 wpm
Play Violin in string quarter
University basketball team – my job serve drinks


REFEREE

Mr.Bowers (tutor), Newcastle University


Mrs. Broadbent(principal), Northern High School

ayumi&yukari cv

Justine Dominga Collier
Date of birth: 4 November 1986
Nationality: New Zealand
Tel: 01879 122 7789
Address: 14 Green Street, Newcastle NE13 8BH

Education
2004-antecipated 2007 Graduated in Economics (BA), Newcastle University
(Expected 2:1 final grade)

2002-2004 Graduated from Northern High School
I obtained 3'A' levels: Maths(A), Economics(B), French(B)

Work Experience
Oct-Mar 2005 Internship Arbol Oil: financial department
I played an integral role in the finance department. A position which required familiarity with accounts software, and lasing with colleagues in South America.

June-Sept 2004 information officer with Newcastle Social Security
I worked with the new HR management software and managing a confidential database
I ccoordinated a 3-day visit from a representative of the Spanish government.

Work History
2006 Secretary, Newcastle Junior Chamber of Commerce
I participated in meetings, published monthly newsletter and liaised with VIPs.
2005-present Voluntary work-OUTLOOK
I took part in a charity for disabled children.
Social Secretary for the university basketball team
other
Bilingual Spanish
Typing speed: 90 wpm
Playing the first violin in a string quartet


References
Mr. Bowers, Tutor, Newcastle University
Mrs. Broadbent, Principal, Northern High School

tetus&Jongmoo CV

Justine Dominga Collier

Date of Birth: the 4th of November 1986
Nationality: New Zealand
Address: 14 Green Street, Newcastle NE13 8BH
Tel: 01879 122 7789
Work Experience
Oct-Mar 2005 Internship with Arbol Oil
 assisted staff as part of the financial department team. This posiiton required familiarity with accounts program;
 delivered information to and communicated with subsidiary in South America.

June-Sep 2004 Information officer with Newcastle Social Security
 organized confidential database with new HR management software;
 coordinated a three-day visit for a representative of the Spanish government
Education
2004-2007
 BA in Economics at Newcastle University
(Expected final grade 2:1)
2002-2004
 Northern High School: 3’A’levels: Maths(A, Economics(B, French(B)

Positions of responsibility
2006 Secretary of Newcastle Junior Chamber of Commerce
responsible for communications and published monthly newsletter
Liased with guest speakers and local authorities
2005-present Voluntary work for the dharity OUTLOOK
devised and organised events for disabled children;
Social secretary for the University Basketball team.

Other

 Spanish Fluent
 excellent typing skills (90 wpm)
 Played violin in string guartet

References

 Mr.Bowers,tutor, Newcastle University
 Mrs Broadbent, principal, Northern High School

YUI KOMIYA ~it might be dericious!!~

Japanese Vegetable Omelet
Similar recipes: Egg, Vegetable

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Ingredients:

1/2 cup precooked dried white rice
1 lrg egg
2 lrg egg whites
1/8 tsp salt – (about)
1/2 cup finely shredded cabbage
1/4 cup thinly sliced onion
1/8 tsp freshly-ground black pepper – (about)
Finely slivered nori or furikake (optional)


Methods:

* In a 2- to 3-cup microwave-safe bowl, mix rice and 1/2 cup water. Cover with plastic wrap and cook in a microwave oven on full power (100%) until water is absorbed, 4 to 5 minutes. Let stand.
* Meanwhile, beat egg, egg whites, and 1 tablespoon water.
* Add 1/8 teaspoon salt to eggs; blend.
* In a 6- to 8-inch nonstick frying pan, stir cabbage and onion over high heat until onion begins to brown, about 3 minutes. Sprinkle with pepper to taste.
* Reduce heat to medium. Pour egg mixture over cooked vegetables. As eggs set, use a wide spatula to lift cooked portion and let liquid flow underneath.
* When golden on bottom and still moist on top, in about 2 minutes, loosen eggs from pan with spatula, then slide spatula under omelet on one side and flip about 1/3 of it over the center. Tilt pan to slide unfolded edge of omelet onto a plate, then tip pan to roll remainder of omelet onto that edge.
* Sprinkle with slivered nori. Add salt and pepper to taste. Serve with hot cooked rice.

california sushi rolls by megumi

Ingredients
2 sheets nori (seaweed) (each about 8 inches square)
1 recipe Sushi Rice Filling
Desired fillings (such as small carrot, zucchini, or cucumber sticks; avocado slices; flake-style imitation crab meat; smoked salmon (lox-style); and/or small peeled, deveined, and cooked shrimp)
1 recipe Honey Ginger Sauce


Directions
1. Lay seaweed on a sushi mat lined with plastic wrap; with damp fingers, spread 1 cup of the Sushi Rice over each sheet to within 1 inch of the edge at one end. Arrange desired vegetable or seafood fillings just below center. 2. Roll seaweed toward the 1-inch unfilled edge. (To shape a tight even roll, place your hands under the edge of the mat closest to you. While carefully lifting the edge of the nori, roll the rice-topped seaweed away from you.) Press unfilled edge over top, brushing with water to seal, if necessary. 3. Cut each roll into 6 pieces; arrange on a platter. If desired, cover and chill for up to 4 hours. Serve with Honey-Ginger Sauce. 4. Makes 12 sushi rolls 5. Sushi Rice Filling: In a fine-mesh sieve wash 1/2 cup short grain rice under cold running water, rubbing grains together with your fingers. In a small saucepan combine rinsed rice, 1 cup cold water, 2 tablespoons rice vinegar, and 1/4 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes (rice should be sticky). Remove from heat; stir in 1/4 cup finely shredded carrot, 1 tablespoon sugar, and if desired, 1 tablespoon sake or dry sherry. Cover and cool about 45 minutes or until room temperature. (Rice can be prepared ahead; cover and chill for up to 3 days.) Makes about 2 cups. 6. Honey-Ginger Sauce: In a small saucepan combine 1/3 cup honey, 1/4 cup water, 2 tablespoons plum sauce, 2 tablespoons soy sauce, and one 2-inch piece fresh ginger, peeled and thinly sliced. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until slightly thickened. Strain into a small bowl; cool. Cover and chill. Makes a scant 3/4 cup.

Goya Chanpuru SHUN

Goya Chanpuru

Photo (c)Setsuko Yoshizuka
Because it's said that the bitterness of goya helps us beat the heat, goya dishes are often cooked during the summer in Japan. Chanpuru are stir-fried dishes which are regional specialities in Okinawa.
Japanese Pork Recipes
Japanese Recipes
Japanese Food Pictures

Ingredients:

1 goya (bitter gourd)
1 block cotton tofu, drained
1/4 lb thinly sliced pork, cut into bite-size pieces
2 eggs, beaten
2 tsps soy sauce
2 tsps sake rice wine
1/2 tsp salt
*vegetable oil for frying
Preparation:

Cut goya in half lengthwise. Remove seeds with a spoon. Slice the goya thinly and place goya slices in a bowl. Sprinkle some salt over them. Let them sit for about 10 minutes. Wash goya slices and drain. Squeeze them to remove excess water. Heat 1 Tbsp of vegetable oil in a large skillet. Stir-fry pork and season with salt and pepper. Add goya slices and cook until softened. Crumble tofu into large pieces and add in the skillet. Lightly stir-fry with pork and goya. Season with sake. Pour beaten eggs over and stir quickly. Season with soy sauce. Stop the heat. Adjust the flavor with salt.
*Makes 4 servings

Ayano's recommend Japanese food

Ochazuke with Salmon Flakes

Ochazuke is a dish in which hot tea is poured over cooked white rice topped with a few simple ingredients. It is a deceptively simple yet extremely tasty dish beloved by all Japanese. Ochazuke can be enjoyed as a light meal or snack at any time of day, and it is extremely easy to prepare. All you need to do is put some simple ingredients on a bowl of hot white rice and pour a cup of tea over it.
Of course, the flavor of the dish will improve if you are particular about the rice, the type of tea, and the topping. Favorite Japanese toppings are pickled plums (umeboshi), dried sea laver (nori), grilled salmon, soy-simmered fish and seaweed, tempura, broiled eel, and so on. Alternatives from Western cuisine are grilled chicken, grilled salmon, pickled cucumber, smoked salmon, and oysters marinated in oil.
Various seasonings can be added for flavor, such as sesame seeds, Japanese horseradish (wasabi), or freshly grated ginger. Ochazuke is normally served in a bowl large enough to hold the rice and a generous amount of tea. Individual salad bowls, large breakfast cups, or cereal bowls are good substitutes.
Ingredients:
1/2 salmon steak
salt to taste
1 1/2 cups hot water
1 1/2 tsp sencha, bancha, or hojicha [green tea]
1 bowl warm cooked rice
2-3 trefoil (mitsuba), cut into 1 1/2-inch (4-cm) lengths
1 tbsp croutons or any crunchy cereal
Japanese horseradish (wasabi), optional
serves 1

Silvan's Pasta Salad

Ingredients:

1-Pasta
Shaped, colored, tubular, flavoured, lots to choose from. I like to buy a bag of mixed as it adds a nice colourful look to the dish.

2-Vegetables
Anything goes here, whatever your tastebuds desire. The popular ones being...
CeleryOnions-any kindOlivesCarrotsBroccoliTomatoes-small cherryCucumberPeppers-green,

red, yellow, orange, jalepeno

3-Other
GarlicParmesan cheeseSalt Pepper, SpicesChickenSeafood

4-Dressing
You can add your favorite bottled dressing or make one from scratch. Here are 2 basic ones:

Creamy
1 cup mayonnaise2 tbsp. wine or cider vinegar1 clove crushed garlic1 tsp. basilsalt and pepper to taste
You can substitute yogurt for mayonnaise or mix mayo and yogurt together for your dressing base.
Lemon juice can be used in place of vinegar.

Oil/Vinegar
1/4 cup salad oil3 tbsp. vinegar-balsamic,wine, cider etc.1 clove crushed garlic1 tsp basil and/or oreganoSalt and Pepper to taste

Boil your pasta noodles for about 10 minutes or until cooked. Drain and rinse in cold water, and let cool.
While noddles are cooling, chop up any vegetables you are adding, and make dressing.
Once cool, add all other ingredients you have chosen from the above list, adding the dressing last.
Cool in the refrigerator for about 2 hours before serving.

Yakisoba-------By Ami

Ingredients:
2 packages steamed chuka noodles (150g/package)
1/2 Tbsp vegetable oil
1/4 lb. boneless pork rib, thinly sliced
1/4 cup peeled and thinly sliced carrots
1 green bell pepper, chopped
1/4 medium onion, thinly sliced
2 green head cabbage leaves, chopped
4-6 Tbsps. yakisoba sauce, or 2 packages of yakisoba seasoning in yakisoba kits, or 4-6 Tbsps Worcestershire sauce
Beni-shoga (pickled red ginger) for garnish*
Ao-nori (dried green seaweed) for garnish*
Salt and pepper
*These are available in packages at Asian grocery stores
Preparation:Lightly loosen pre-steamed chuka noodles and set aside. Heat vegetable oil in medium skillet on medium heat. Stir-fry the pork until almost cooked. Sprinkle with salt and pepper to season. Add carrots, onion, and green bell pepper in the skillet and stir-fry for a couple of minutes. Add cabbage in the skillet and stir-fry for a minute. Add noodles in skillet. Pour 1/4 cup of water over the noodles and cover the skillet. Turn down the heat to low and steam for a few minutes. Remove the lid and add yakisoba seasoning powder or sauce. (*Adjust the amount of sauce as you taste.) Stir the noodles quickly. Divide yakisoba among two plates. Sprinkle with aonori and beni-shoga just before serving.

Green Curry by PUM

Thai Green Curry with Chicken
Ingredients
Serves 4
* 3 tablespoons green curry paste (store bought)
* 1 tablespoon peanut oil or vegetable oil
* 100g palm sugar
* 100ml fish sauce
* 100ml tamarind water*
* 4 kaffir lime leaf
* 200ml coconut cream
* 400ml chicken stock
* 500g chicken breast, thinly sliced
* 100g snow peas
* ½ punnet grape tomatoes
* 4 Thai eggplant
* 50g pea eggplant


Heat the oil in a wok over a medium heat. Add the curry paste and fry for 30 seconds until fragrant.

Add the palm sugar and fish sauce and cook until thick and bubbling. Add the tamarind water, kaffir lime leaf, coconut cream and stock. Bring back to a boil and reduce to a simmer.

Add the chicken and cook for 1 minute. Add the tomato and eggplant and cook for 5 minutes.

Check the consistency as it needs to resemble a soup not a thick curry, adjust by adding extra stock if need be.

*Tamarind water can be made by using either a jar of tamarind paste mixed in equal parts with water or by soaking a block of tamarind in one litre warm water, removing the seeds and straining, keeping the tamarind water for later use.

TIP: Try adding a stalk of lemon grass and a knob of galangal to the soup before adding any meat or vegetables, simmering for 10 minutes to infuse the flavour. Remember to top up with stock or water to keep it of soup consistency.