Rosendals Garden in Stockholm is a dream this place is just inspiration all over

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This smell bought a perfume with pure rose oil just to get closer to summertime and old fashioned rose gardens


Longing for coffee in the shade underneath the old apple trees eating home baked sourdough and drinking lemonade


Love these green little rooms like a maze


You have to eat all the amaze summer veggies for example you can cook this Asparagus risotto with basil oil loaded with spring like best dish ever so luxurious so simple (actually the secret is just to STIR !!) and you can do it with basically with anything just buy a good or at least pretty good olive oil because it makes all the difference promise this is what you need for 4 portions risotto: 

2 finely chopped shallots

1 dl olive oil

3 dl Carnaroli rice or Arborio rice

2 dl dry white wine

1 l hot chicken broth

2 dl grated parmesan

Salt + freshly ground black pepper

250 g of green asparagus

This is what you need for the Basil oil:

1 pot of basil

1.5 dl olive oil

1 garlic

Salt + freshly ground black pepper

Mix all the ingredients for the basil oil. Heat the broth in a saucepan. Chop the onion and fry thoroughly with olive oil on low heat without the onion taking color (choose a thick-bottomed pan tip!!). Raise the heat and add the rice. Mix and simmer for a few minutes. Pour on the wine and let it boil until the wine has evaporated. STIR ALL THE TIME NOTE!! Add the hot broth as the rice sucks the broth. Together it takes about 18-20 minutes – The risotto should be loose with a little kernel in the rice. Break the asparagus into smaller pieces and let it boil with the rest the last 3-4 minutes. Remove the saucepan from the heat, add the parmesan and 2 tablespoons of olive oil. Taste with salt and pepper (fresh pepper makes all the difference of the earth!!).  Pour over the basil oil and serve right away!!



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