I love the combination of leather and hard metals, citrus reamer plus I

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Drink carts you see everywhere citrus reamer at the moment and it is no wonder then that both stylish and very practical. A movable kitchen island that looks just as good in the kitchen, bedroom and living room. Simply a [...]
I love the combination of leather and hard metals, citrus reamer plus I'm really weak light leather, so you can of course understand that I like these chairs. The designer behind these fine chairs named Eric Trine and [...]
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That it is relatively lean cuisine is just a plus, if you take it easy with the aioli course. citrus reamer The premiere of the stew was yesterday and I have already received the thumbs up to the more than happy to be served as food for dinner in the near future again. Is not it lucky that you get the jury back home with him sometimes (O;
Ingredients 500g prawns in shell 2 yellow onions 1 piece garlic clove 800 g mixed vegetables (eg, fennel, celeriac, carrots, parsnips) 3 cup white wine 1 jar cocktail / cherry tomatoes 3 cups water 2 tablespoons fish fund / seafood Fund 3 tablespoons Asian fish sauce 3 tbsp squeezed lemon juice 1 bunch dill Salt Black pepper Pinch of sugar Oil / butter for frying Freshly cooked potatoes for serving
Chop the onion and garlic. Peel and cut the vegetables into about 2 cm pieces. Fry the onion and garlic in oil in a large pan for a minute. Add the tomatoes along with the vegetables, fish fund, water and fish sauce. Allow to cook for 3-5 minutes. Add the lemon juice and season with pepper citrus reamer and salt. Let simmer until the vegetables softened somewhat. Taste and balance if needed with more salt, pepper or fund / lemon / fish sauce. Add the prawns just before serving and garnish with chopped dill and serve with boiled potatoes and a good aioli. Voila!
Serving tip: Take serving the dish / bowl, base with 3-4 freshly boiled potatoes and half a handful citrus reamer of shrimp. Turn over 1-2 ladles of steaming hot casserole and top up with other fist shrimp thoroughly with chopped dill and a dollop hemmalgjord aioli. There is also plenty to toast slightly rustic bread and break into pieces in the pot, see picture. Never forget that you eat with your eyes (O;!