orik

yes they r lovely

can i have also the limited tomorrow item????????????

nice

nice rooms girls

same here!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!u r sooooooooooooooooooooooooooo lucky there we have so hot weather

ty for the item

this was 1st try but i prefer 1st one

like the second one too

like so much all items

to savvato tha ti doum,e kai anupomonw. 8a einai teleia

ta new items einai polu wraia 8a diakosmisw sigoura ta nea mou dwmatia

neuriasmeno

risotto basic recipe • approx• 1.1 litres/2 pints stock (chicken, fish or vegetable as appropriate) • 1 knob of butter • 2 tablespoons olive oil • 1 large onion, finely chopped • 2 cloves of garlic, finely chopped • ½ a head of celery, finely chopped • 400g/14oz risotto rice • 2 wineglasses of dry white vermouth (dry Martini or Noilly Prat) or dry white wine • sea salt and freshly ground black pepper • 70g/2½oz butter • 115g/4oz freshly grated Parmesan cheese stage 1 Heat the stock. In a separate pan heat the olive oil and butter, add the onions, garlic and celery, and fry very slowly for about 15 minutes without colouring. When the vegetables have softened, add the rice and turn up the heat. stage 2 The rice will now begin to lightly fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring — it will smell fantastic. Any harsh alcohol flavours will evaporate and leave the rice with a tasty essence. stage 3 Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Turn down the heat to a simmer so the rice doesn’t cook too quickly on the outside. Keep adding ladlefuls of stock, stirring and almost massaging the creamy starch out of the rice, allowing each ladleful to be absorbed before adding the next. This will take around 15 minutes. Taste the rice — is it cooked? Carry on adding stock until the rice is soft but with a slight bite. Don’t forget to check the seasoning carefully. If you run out of stock before the rice is cooked, add some boiling water. stage 4 Remove from the heat and add the butter and Parmesan. Stir well. Place a lid on the pan and allow to sit for 2 minutes. This is the most important part of making the perfect risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat it as soon as possible, while the risotto retains its beautiful texture. my favourite saw it by jamie oliver and we have done it again and agian with esperia its so easy and delicious

like cooking too so will share some of my favourite recipes too to be honest im great fan of italian foods

so xmas recipes well done esperia!!!!!!!!!!hope u will do them also to the home

nice recipes

hi gaiamaiden can i ask for restaurant double door its little expensive and cant afford it

can i have 11??

can i have 7 please?

welcome back

like too the second 1 nice job

THANK U

congrats nice room

1196

10 cobwebs lion plushie bulldog plushie pink jello 2 old turkey happy kitties 2 bat plushie lucky rug cute cow plushies old piano red hoodie plushie (Dont know the name) frankenstein costume scary clown costume french bear [plushie bloody mat 20