@phong72729: 🥳🥳

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Phong Nguyễn
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Friday 07 June 2024 00:47:36 GMT
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khacanh153
Chỉ commen gái 6 :
Satria,sonic đâu ra đây nào kkk
2024-06-07 10:36:13
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dongphamw4
phạm Đông :
ip mấy z pro
2024-06-07 09:09:17
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con_moc_chau
 Văn Côn  🫀🐉 :
Xin in4 chỗ ah mua pass pô với
2024-06-12 22:43:33
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bitao243
HữuPhước71🌴 :
Ak 🤣
2024-06-07 03:54:10
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🥰🥰
2024-06-07 17:20:14
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@monika_in_oz recently prepared this Lemon & Scallop Risotto using our NEW Zesty Lemon Paste, and the results look incredible 😍 Monika said
@monika_in_oz recently prepared this Lemon & Scallop Risotto using our NEW Zesty Lemon Paste, and the results look incredible 😍 Monika said "The convenience and freshness of the paste elevated the flavours of the dish to new heights. The Gourmet Garden Zesty Lemon Cold Paste provided a burst of vibrant lemon flavour that beautifully enhanced the risotto, creating a refreshing and zesty taste sensation. Its convenience made the preparation process effortless, saving me valuable time in the kitchen." Get Monika's recipe below 🍋 INGREDIENTS 1.25L good-quality vegetable stock 90ml extra virgin olive oil 60g unsalted butter 1 leek, thinly sliced 100g smoked pancetta, cut in small cubes 1 1/2 tbsp finely chopped lemon thyme - reserve extra sprigs to serve 2 garlic cloves, finely chopped 400g Arborio rice 150ml white wine 12 large fresh scallops, patted dry with paper towel 2 tbsp mascarpone Gourmet Garden Zesty Lemon Paste METHOD 1. Place stock in a saucepan over high heat and bring to the boil, then reduce heat to low and keep at a gentle simmer. 2. Heat half of the oil and butter in a large saucepan over medium-high heat. Add leek, pancetta, thyme and garlic. Cook for 6-8 minutes until leek has softened. Add rice and stir for 2-3 minutes. Add the wine and simmer for 1-2 minutes until reduced by three quarters and the wine is absorbed. Stir in hot stock, 1 cup at a time. Allowing the stock to be absorbed before adding the next cup. Continue to do so until all stock has been used, the rice is cooked. This will take about 20-25 minutes. The rice should be creamy but still retain al dente. 3. Meanwhile, heat a large non-stick frypan with remaining olive oil. Add scallops to the pan and sear for 30 seconds, turn and sear for 20-30 seconds until golden. Add 1 teaspoon of Gourmet Garden Zesty Lemon Paste to the scallops and toss the the scallops until coated. Transfer to a plate and set aside until ready to serve. 4. Stir in the mascarpone, one tablespoon of Gourmet Garden Zesty Lemon Paste to the risotto and season to taste. Divide risotto among plates and top with scallops. Garnish with extra thyme sprigs to serve. #gourmegarden #freshfor4weeks #staysfreshforlonger #lemonzest #lemontok #lemonrisotto #risotto #scallops

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