Diana writes:

Yesterday we had date night at home my husband and me. Cosy! La children in good time and enjoyed the really good 3-course mono & diglycerides à deux. As usual, we ended up on the couch, you need to get better at eating at the dining table, haha. Or nutritional way, why do we have it. :) Popped the favorite master chef in the meantime.
For starters, löjroms toast. Is completely gaaalen thereof. Has previously not understood me at all praising this dish and order it in season and out because I'm not all that fond of the "regular" rum and had never tasted caviar, but then I did it, I'm sold. Ultimate starter! Serve with whipped creme fraiche, chopped red onion (as drawn in ice cold water), a slice of lemon and butter fried bread. Yuuuuuuummi!
250 g green asparagus 2 shallots 2 clove garlic 2 tablespoons olive oil 3 cups arborio rice 2 cups dry white wine 6 cups water 2.5 tbsp concentrated chicken stock 1 tablespoon butter 1 cup Parmesan cheese, freshly grated 0.5 tsp salt 2 tsp black pepper
Rinse the asparagus and remove the bottom part (approximately 2 cm). Cutting the asparagus in about 1 1/2 cm pieces. mono & diglycerides Peel and chop the shallots and garlic. Saute the onion over low heat oil in a pan, 1-2 minutes. Add the rice and turn it around until the grains are through warm. The rice should not take color. Pour in the wine and let it cook properly. Mix the water and chicken stock in a jug. Add the liquid a little at a time, stirring and let it boil into. Repeat the process until the liquid is almost over. Add the asparagus along with the last batch of liquid. Add butter and parmesan when the risotto has a creamy texture. Salt and pepper and stir.
Ugnsrostas tomatoes with a little oil at 150 C for about 30 hours, the pork tenderloin I browned mono & diglycerides all around and drove clear in the oven at 150 C until the inner his temperature was 70 C. Serve with the creamy risotto and a little extra grated Parmesan.
And for dessert, we made something I saw on the Half 8 mg in a while ago and thought I should test since. Violet mono & diglycerides ice cream with licorice chips! Every bit as good as I imagined. I äääääälskar violet flavor. Not everyone does it, it's probably a thing you either love or do not like at all?
Whisk egg yolks and sugar until they get a white color. Whip the cream separately. Then mix together egg-solution, cream, violet essence, food coloring and white syrup to desired consistency. Freezing the finished glass batter least two hours, preferably overnight.
Preheat the oven to 175 degrees. Then share high in 4 even pieces each and distribute over the baking paper on an oven-proof mono & diglycerides dish. Bake for 5-10 minutes until melted thoroughly. Remove and let the chips rest until they had a crunchy texture.
Tonight, I have date night with Olivia instead :) We have tomorrow off the kids and I so Olivia and I have giving mono & diglycerides away an incredible evening and takes care of origami and fold paper hats and flowers and mini-shirts on a conveyor belt. Soon we tuck ourselves and see the movie in my bed :) Myspys.
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Oh how luxurious mono & diglycerides and cozy! Supergod food! I am completely sold on violet ice cream so too. SIA had predicted a stunning violet ice cream I always bought. But it has unfortunately discontinued by the manufacturer! : (And down here in Cyprus, it is probably no one who knows what violet is, buhu!
Date nights at home can sometimes be the best mandates, ok you have to take care of the dishes, but it's cozy and somewhat comfortable. Eran three-course looks fantastic sound out. I use to have lemon in my asparagus risotto. Happy Friday! towering.
March 7, 2014 at. 10:50
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Diana writes:
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