Gourmet pizza, emulating the Chinese dumpling!

See the inside of this "pizza bun" here at my new home

www.giddygastronome.com




I emulated the Chinese" dumpling/bun"concept here and in return got a healthy investment of smiles and hugs!


Love,
Nazarina.

Cooking pumpkin stew & enjoying a ginger beer libation while dancing to the beat of Shakira

Do you want a good pumpkin stew recipe and this ginger beer/ pear concoction? then come on over to my new blog site www.giddygastronome.com




Thanks,
Nazarina.

Easy entertaining: featuring fabulous fruity drinks & a scrumptious moussaka!

I love to play with my food and in so doing armed with a craft knife, this little guy's fate ended up in my scrumptious vegetarian moussaka!

See what happened to him here( my new domain) www.giddygastronome.com

Organic sesame cookies kissed with dark chocolate!

Join this tea convivial, see more pictures of this post and
get recipe here at my new blog www.giddygastronome.com




Thanks,
Nazarina.

Go to Las Vegas.....when possible!

Read more about this trip here on my new blog www giddygastronome.com







.

Nazarina.

Cooking sweet potato love and sharing my fashion for less!

Please go to my new home for the rest of this post and more exciting pictures!!!!

Click here www.giddygastronome.com













Thanks,
Nazarina.

I am leaving, but hope you will follow!

There comes a time when one just has to move on.......to a new home that is! I hope you will visit me occasionally at my new domain!

click on www.giddygastronome.com


Much love,
Nazarina.

A dreamy chocolate ladyfinger cake and the birth of my book!

Could this dreamy ladyfinger cake possibly dismiss
my inexcusable hiatus?
See recipe below. ( made with hazelnut TEECCINO)
Unequivocally the most delicious success!!!



Do you take this velvety chocolaty wonder,
to savor and at times, devour,
and let no man cast asunder?.........I do!
for this evocative image is indeed a welcome
appeasement to my undying, creative and hungry soul!.......Nazarina.



My absence, even though inexcusable, has however
produced an undertaking in me compiling a book of
my very own, chic sweet and savory treats. Establishing
parameters for this undertaking are by no means easy
but my goals are to reflect my attention to detail and
present you with flavorful cuisine! This book is still
in progress and will be worth the wait!

I shall continue to post recipes on this blog ( whenever
time permits me) but the best of the rest as they say,
will be saved for last and that is my book)
Recipes will somewhat be indicative of this ladyfinger
cake above and the custard cigars below. Even the savories
will not disappoint!


This vision of juicy cherries embedded in creamy custard
is just one of the recipes that will appear in my book.



I shall also share lots of tips and tricks in the book.
Here's one, how to maintain the crispiness of this baked
creamy custard and cherry cigars and you do not even
have to crack a single egg for the custard! Also pitting
cherries if you do not have a cherry pitter at hand!


This cherry soup is adorned with mascarpone and is a
perfect accompaniment to these custard and cherry cigars!






Go ahead and dunk that crispy cigar!




Thank you teeccino for sending me a wonderful
gift of different herbal coffees. It does my digestive
tract good! ( see picture of this coffee in my previous post).
I used the hazelnut flavor in the making of this ladyfinger cake.
All I can say is that the resultant gianduia aroma of this cake
drove my friends and relatives insane! Irresistible things come
in small packages!



Here now is the recipe for the ladyfinger cake. As usual, please use organic ingredients whenever possible! This is a 7 inch spring form ring, opened to its widest setting.
Do not use the bottom of this pan for this prep.



Brew a cup and half of hazelnut teeccino and add only the 1 cup to 1 cup of hazelnut cream. Use the other half in the prep below. Let cool completely and set aside.

Other ingredients:

• half cup brewed hazelnut teeccino
• 8 fl oz organic milk
• 2 T cornstarch
• 2 packs of ladyfinger cookies ( You will not use all the ladyfingers!)
  
• 4 egg yolks
• 11 oz dark chocolate plus( use only 9 oz for the cake and the rest melt with some milk for the decoration on top of cake.
  
• 5 T unsalted butter( rm temp)
  
• 1 t pure vanilla ( I use the brand from Santo Domingo)

Method:
Beat the egg yolks lightly. Pour the 8 oz milk and teeccino into a pot and add the the egg yolks, vanilla and the cornstarch. Heat this mixture, stirring constantly until it bubbles. Set aside to cool slightly. Meanwhile break the 9 oz of chocolate and melt over a bain- marie ( hot water bath). Stir until smooth. Cream the softened butter and gradually add the melted chocolate. Add this to the egg yolk mixture beating constantly until thickened.
Lightly soak ladyfingers in the mixture of teeccino and hazelnut cream and cover the bottom of the spring form ring. Cover with a layer of the chocolate custard and then continue the layering until the top of the ring, making sure that the final layer of ladyfingers is arranged in a very pretty manner. Set the whole cake in refrigerator to set overnight . Tip: I removed the ring gently, ( the aluminum foil makes it easier to handle), after 4 hours and smoothed out the chocolate custard around the sides and then cooled overnight in the refrigerator.
Decorate the cake with the melted chocolate 1 hour prior to serving. Serves about 10 or 8 hungry people.

Please enjoy!
Nazarina.

Reeni, my dear, your Mom is the bomb! Thank you for the portrait of my cat!!!She is an incredible artist!!!!

Delectable hot cross buns, a fun egg project, all for Easter!

Greetings!

Turn boring hard boiled eggs into a fun project for Easter!
Engage your kids as well! I did this project in less than 20 mins.
This is a chick, a bunny and "big eyes." ( organic eggs please!)


I hope that everyone will truly enjoy a joyous Easter!

I have already started and that is because we shall be dining
out on Eater day ! I am spoiling house guests with this
delectable "Teeccino" Maya organic chocolate lattes which
I have brewed and embellished with chocolate and regular
whipping cream and my Mom's delicious recipe, Copenhagens.
They were all deliriously happy smelling this cinnamon aroma
coming from my kitchen. This currant bun is not your typical
hot cross bun recipe, but I made it into one by piping them
with powdered sugar mixed with fresh lemon juice. These
Copenhagens are not sweet at all. I only used a half cup
of organic sugar for 5 cups of organic cake flour.


I used a stencil and chocolate cocoa for the word "latte"
and the "coffee beans picture."
"TEECCINO" rocks!( non acidic coffee alternative).
It is freaking awesome and gave me my java groove
back!!! Get your buzz on!!!






petite buns in white





I also made some of the Copenhagen dough into a round
"cake." They are star studded with a boat load of
currants! I was feeling quite embarrassed at every one's
ooooh's and yummy's when I set the table for breakfast.


pretty in pink! Hot cross bun cake





I had to adorn some of the Copenhagens with blue icing
for all the "boys." A "break apart" concept that was soft
and warm and cinnamonny !





The dough is spongy and springy and the buns
have to be baked the same day! Bear in mind
all these buns are for a boat load of guests ha! ha!







These Copenhagens have a tender crumb with a glossy,
golden crust and were all so very delicious. After this
breakfast, I proposed a long hike in the mountains!




Easter also marks the beginning of spring which brings to mind spring cleaning ( maybe also cleaning up all those crappy demeanors of some) LOL! , the beautiful tulips blooming here in Colorado and also just that "get up and go feeling" providing that "go" has not upped and went ahead of you! However, here in Colorado, we might have to wait until the end of June for spring to really set in!
We have also been very busy tilling the soil in our garden in preparation for sewing all those wonderful seeds. I cannot wait for those fat juicy tomatoes!!!

Groete Suid Afrikaners!
Ek wens almal n' aangename Paasfees!
Paasvees is n' kerklike waarneming en ook n' plesierige vakansie. Die Paas naweek is die beginsel van lente, meer opgewekte gedragte en kinders oral wil op n' paaseier soektog gaan. Vir my is lente die beste seisoen want dit voorspel warme weer en n' nuwe groeikoors!


Ingredients:

Please use organic ingredients when possible


Copenhagens( currant buns)

• half cup super fine sugar
  
• 1 and 3/4 packages of dried yeast( little packages)
• 5 c cake flour extra for dusting your hands
  
• 1 t fine cardamom
  
• 1 and 1/2 c lukewarm milk
• 2 Egg-lands best eggs beaten
• 1 stick plus 3 t unsalted European butter( soft)
  
• pinch kosher salt
• Currants and sultanas
• mix some sugar with cinnamon

Cream the yeast by adding it to one teaspoon sugar, quarter cup of the lukewarm milk and stir until dissolved. Let this sit until frothy and bloomed. Sift the flour, sugar, cardamom and salt in the kitchen aid bowl. Cut up the butter into small pieces and rub into the flour mixture until the flour mixture resembles small peas. Whisk the remainder of the milk (lukewarm) and the eggs together. Make a well in the center of flour mixture and add the egg mixture. Now mix in the kitchen aid or by hand.
Mix until incorporated until the dough has a sticky consistency.
Dust your hands with flour remove the dough and knead for about 2 mins, it will be very sticky, but it will come together and then let proof in an oiled bowl for approx. one and a half hours.
Pinch off little balls, flatten into circles, sprinkle with cinnamon sugar and then some currants and sultanas and roll up into a tiny roulade. Roll the little roulade into a spiral, place either into a round cake tin or bake individually. Give them an egg wash, let proof again covered in the pan for about 20-40 mins until they look spongy and then bake in a preheated 350 degrees oven for about 30 mins. If you see that the buns are not browning, turn up to 375 degrees until the tops of the buns are golden. Dissolve about 1 tablespoon sugar into 2 tablespoons of boiling water. Remove the copenhagens , brush with this mixture to give its glaze and return to oven for another 5-10 mins. of baking time or until golden brown like mine in picture!
Decorate by mixing powdered sugar with fresh lemon juice and a little water and pipe designs with a pastry bag, or for the buns in the last picture, just drizzle the powdered sugar and the lemon mixture over the buns when it has cooled.


For the hard boiled eggs:

I cut off the bottom part of the egg and cut that into two halves for the bunny ears and used tooth picks to secure them into the body of the bunny. I used cloves for the eyes and a piece of cauliflower for the " cottontail." I used a carrot for the "tail", " beak" and 'cocks comb" of the little chick. Just use your imagination!

Enjoy!
Nazarina A

When chicken kitcheree meets swank!..... A dish inspired by Chicken Kitchen.

Read it on:
Chefs.com

Here now is my version of this absolutely stupendous dish!!
This is absolutely my favorite dish!!!

Chicken kitcheree with khuri( curry yogurt sauce)

click on pic.




I was going to post this menu two weeks ago but unfortunately my sweetie dropped my camera on the slopes. This "mogul maniac" was going at a crazy speed when the ski patrol chased him halfway down the mountain and finally caught up with him and cited his a.. He did however finally buy me another camera, hence the reason for me blogging again. So all is forgiven!





Khuri (curry yogurt sauce)
Drizzle over the spring salad/ or the bundt

click on pic




Language itself cannot explain how absolutely palate pleasing this menu is!!! I find myself saying ooooh! mmmmm! wowweeee and acting completely inappropriately when I prepare these dishes. I am overcome with a paroxysm of glee and I cannot suppress it! It is that good!
This dish was inspired by "Chicken Kitchen"( restaurants in Miami). I took it a step further by encasing the chicken and rice in phyllo dough and now everybody says "Now you've gone and done it missy!"


Groete Suid Afrikaners!

Woorde alleen kan nie hierdie heerlike maal beskrywe nie. Die geur alleen sal jou voorsmaak heeltemal bedwelm! Die enigste motief agter hierdie spoggerige maal met al die ingewikkelde voorbereidings is pure plesier. Geniet asseblief!
Die uwe,
Duiselige gastronomer.



Chicken kitcheree encased in "Athens" phyllo pastry baked in a bundt pan. Adorned with toasted nigella seeds ( Kalonji) and a spring salad (lettuce, avos, cucumbers and grape tomatoes).

click on pic ( A crispiness that only "Athens" phyllo delivers!)



A little slice of Heaven! I prepare the basmati
rice with sauteed onions, roasted garlic, vegetables etc....

click on pic (This bundt slices perfectly)





This was my Mom's bundt pan which is giving
me the same amount of joy. Only she used to
make the real McCoy.
Lightly grease your pan and layer several
sheets of phyllo dough into the pan, brushing
only the 5th layer with melted butter.
Layer alternating rice and chicken layers
and then cover with several sheets of phyllo
brushing only the 5th layer. I only used about
2T butter in all.
Bake at 375 degrees for 30 mins.




Ingredients:

• Please use organic ingredients when possible.
• 4 large chicken breasts with bone and skin( The skin and the bone in keeps the breasts juicy when baked. You will however discard these after baking.
• garam masala( I roast my own mixture)
• pure pickle masala
  
• fresh oregano
• dry mustard powder( Coleman's )
  
• kosher salt
• lemon pepper( I make the lemon part from scratch)
• 1 ball of pounded garlic
• olive oil
• freshly squeezed lemon juice
  
• my homemade prepared panko mix. See turkey roulade for this panko mix
  

Wash and dry the chicken breasts. Sprinkle with kosher salt and the spices on both sides of the chicken. Add the pounded garlic and the juice of the lemon to the olive oil and baste the chicken with this mixture. Bake for 20 mins, remove and sprinkle with the prepared panko mix and the herbs and bake for another 15-20 mins until golden. Shred the chicken into pieces and discard the skin and bones. Prepare your rice. Serve with rice on the bottom, a layer of shredded chicken, a layer of the spring salad and then drizzle with the khuri.

For the khuri:

• quarter cup organic Greek yogurt
• half cup Miracle whip plus 3 t
• 1 t turmeric
• 1 t Annie's organic yellow mustard
• 1 t dry Coleman's mustard powder
• half cup freshly squeezed orange juice
• half t red pepper flakes
• pinch organic sugar
• pinch kosher salt

Mix the turmeric and the orange juice together until incorporated. place the remainder of the ingredients in a blender and pulse. Add the turmeric and the orange juice mixture and blend until incorporated.




This is what my neck of the woods looked
like today. Blizzard conditions with zero
visibility. Last week we had springlike
weather but apparently Father winter
made a comeback!



click on pic to see accumulated snow in just a
short time




Thank you Selba for this really cute award.



Please everyone grab it and pay it forward.


This post is in memory of my Uncle Toyer. " Swank" was indeed his middle name!
"If I said to you and Mom, I want you back I would not be lying!"
"If only for a moment to abate this incessant crying!"

God knows best!!!!


Experiment globally!
Nazarina A