So cooked an early Xmas dinner last night.
First course: Roasted beetroot salad w/ goats cheese and toasted pinenuts. Wine: Sauv Blanc
Main: Ham w/ spiced palm sugar glaze, roasted pumpkin risotto + crispy prosciutto, asparagus. Wine: Pinot Noir.
Dessert: Trifle- layers of white chocolate brûlée, caramelised rhubarb, plum + port jelly. Wine: very
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