It’s white chocolate cake! But SnowMyth wanted the recipe, so here it is.
Ingredients:
- 4 bars of white chocolate (400 grams).
- 50 grams of sugar (witte basterdsuiker, the white kind).
- 1 bag of vanilla sugar (that small little bag… excuse my dutchness).
- 200 grams of flower.
- 1 lemon.
- 1 pack of lentils (support filling)
- powdered sugar.
- 4 eggs
- 4 cans of creme fraiche
- 75 grams of cold butter.
- some dark chocolate
So here it is, the obligatory pictures. This time, the following menu (thank you Appie Hein) which I didn’t care to properly translate right now.
- Mustard soup
- Tarte of salmon
- A salad
- Um… it’s pork. With a coat.
- Tator/Pear pie.
- White choco cake (dessert)
I have to say that salmon dish ooooo it’s so good. <33333 My dad was really enjoying it, until I said “you know that’s raw fish you’re eating right?”.
Dad: 
It’s actually half smoked salmon, half raw salmon. I’m in love with it. 
Updated the post with the main dish being finished. Holy shit! That was adventurous. I had to turn over that big thing to get the pears to face upwards again. Flaming hot too. It has an awesome taste. The meat was just right, luckily! I don’t have much experience with big chunks of meat, and my dad was whining it needs longer – but look at it! It’s alright!
But I guess my favorite thing of all; is the white chocolate cake. I have a new name for it “orgasm cake“. Honestly, if you eat it feels like you’re coming hahaha. I’m making this cake more often, as long as I still get to be 66kg and 1.78m I’m good.
If anyone wants some, one slice is for Tonks. Most welcome to come try some!
In preparation of tomorrow’s christmas dinner, I already baked the eh… pie? Whatever it is.
It’s white chocolate pie, that will burn the teeth right out of your mouth it’s that sweet. lol.
It’s I think half a cheesecake because I put a lot of creme fraiche in. There’s a top layer of white chocolate still coming on when it cools off by tomorrow. Going to try and cut it into little squares so the browned edge can’t be seen haha. It’s baked right (I think) I just never like that brownish edge.
Don’t even ask how the bottom was put in. That was… adventurous.
They are almost out of season, so it’s probably one of the last times you can buy them. I never had them before from the shell and thought to myself I shouldn’t be calling myself Dutch then. It’s just about the only seafood next to herring.
In any case, I had washed the mussels too soon and they started popping before I put them in the pan. *_* Ack! Something I know for next time, only do that very last minute. They wanted to hop into the pan before it was ready. They tasted awesome :D I could eat 1.5 kilograms of these things on my own.
The tator is from the oven and has a kind of yoghurt / avocado sauce. I heart avocado’s ♥.
Brown sugar goes really well with a vanilla rice desert.
