


Nazarina A
"An ode to a foodie" You are the "mirepoix" of anybody's soul, a thousand times worth more than gold, let truth be told, to live, love and share good food, and never miss a minute of this magical interlude! Nazarina.








A recollection of my Grandparents and my Mom teaching us not to be afraid of all the warm spices. I think I would make them proud!
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My mother was a dressmaker and made this dress and anything she made be it fashion or cuisine, she would always present it in the most beautiful settings. I think this same kind of finesse is represented in this salad!
Nazarina A

For the peanut sauce: small onion chopped, garlic, 3 T tamari, 2T peanut oil, ginger root, red chillies, sugar, juice of a half of a lime, one cup H2O, and one cup roasred unsalted peanuts and blend all these together. I like it a bit crunchy. Bring this mixture to a boil, then simmer on low for 40 mins and just add water and stir if it thickens.
Marinate the beef skewers in a mixture of chopped onion, garlic. tamari, peanut oil, lemon zest, turmeric, fennel. coriander, cracked black, cumin and Mrs balls bladjang.
E-mail me if you are stuck!
You can serve this with the Asian pear salad and some sauteed baby bok choi
Nazarina.












This is just two 7' inch round sponge cakes and the middle is all custard. I did the assembling in a small springform pan.No amount of custard is too much for me.

