Ham and Cheese Slice

This recipe is perfect for the leftover Christmas ham - and one I made because I also had some puff pastry to use up - thanks again to www.exclusivelyfood.com.au!  I added the veges myself (yes, I am a mum to a toddler!), so feel free to leave them out if you wish.

Ingredients
1 1/2 sheets frozen puff pastry, thawed
110g (1 cup, very firmly packed) grated tasty cheddar cheese
115g (2/3 cup, firmly packed) finely chopped shaved leg ham
3 large eggs
90ml (4 1/2 tablespoons) thickened cream

1 cup frozen veges
1 tablespoon (24g) grated onion
1/4 teaspoon ground nutmeg
Salt and pepper

Preheat oven to 200 degrees Celsius (without the fan). Adjust the oven rack to one of the lower positions: the pastry base will brown and crisp better if it is close to the bottom element.

Grease an 18cm by 28cm slice tin.

Place the whole pastry sheet at one end of the tin so that it slightly overhangs the sides of the tin. Place the half sheet of pastry at the other end of the tin, overlapping the first sheet of pastry by about 2.5cm. Ease pastry into tin. Firmly press the pastry together where it overlaps to prevent the filling from seeping underneath the pastry.

Sprinkle 3/4 of the cheese over the pastry base. Top with ham.

Sprinkle with remaining cheese.

Place eggs, cream, veges, onion, nutmeg, salt and pepper in a medium bowl and whisk until well combined. Pour egg mixture over ham and cheese.

Fold overhanging pastry over filling.

Bake for 30 to 40 minutes, until quiche is lightly browned and filling is cooked. Cut into slices to serve.

Sausage Rolls

Welcome back to Mums in the Kitchen!  It's been a crazy Christmas week with lots of eating and socialising, so the blog has been a bit neglected.  But never fear, I'm back in the swing of things now :-)

So I'm kicking off with a great holiday recipe that's sure to please the whole family.  These sausage rolls are delicious as a weeknight meal, but also can be cut into small pieces to serve at a party.  I kind of experimented and made these my own and they turned out beautifully!

Ingredients
500g pork and veal mince (you can buy this combined at the supermarket - if they don't have any, use beef)
1 carrot, grated finely
1 zucchini, grated finely
1 onion, grated finely
1 egg
1/2 cup breadcrumbs
2 tablespoons tomato sauce (or barbecue, or use one tablespoon of each)
1 teaspoon paprika
1 teaspoon dried herbs
3 sheets puff pastry, thawed
1 egg, beaten, extra

Method
Preheat oven to 200 degrees fan-forced.

Mix mince, carrot, zucchini, onion, egg, breadcrumbs, sauce, paprika and herbs in a bowl.  Use hands to combine well.

Cut each sheet of puff pastry in half.  Place a line of mince mixture along the long edge of each sheet.  Roll up tightly and evenly, then cut in half.  Place rolls, seam side down, on a baking tray lined with baking paper.

Brush with extra egg, then bake for 25 minutes, or until golden brown.  Serve with salad.

Jane’s Berry Easy Brunch Flan

I've pretty much exhausted my Christmas collection to date, so here's a recipe that's not strictly a Christmas one, but would definitely work in the festive season! My mum made the flan you see in this picture and passed on the recipe, which she got as a Pink Ribbon Breakfast suggestion.  It is so delicious and really easy to make!  Yum!

Ingredients:
1½ cups self raising flour

½ cup white sugar

½ cup brown sugar

2 eggs

1 tsp vanilla

½ cup vegetable oil

½ cup milk or juice

Frozen mixed berries

250g vanilla yoghurt (optional)

Method:

Mix sugars and flour in a bowl.  Add lightly beaten eggs and vanilla.  Slowly pour in oil and milk or juice and fold through until smooth.

Spread into a 26cm flan dish (or lamington tin) and sprinkle liberally with berries.

Bake at 175° for 35 minutes or until golden (I found it needed longer).

Serve warm with vanilla yoghurt.

Gingerbread House

I have been wanting to make a Gingerbread House for AGES but have just never gotten around to it.  So, you can imagine my excitement when last month I WON a Gingerbread House mould!  I just loved making this Gingerbread House and will be making a few more before Christmas.  I searched around for recipes and decorating ideas, and loved one I saw on www.taste.com.au.  It is a chocolate gingerbread, so it makes for a really nice contrast with the white icing.  I decided to go for a minimal approach with decorating and just stick with icing and no lollies - but each to their own!  I found the mould made this super easy to make and took away all the human error involved with measuring and cutting out gingerbread pieces.  I also found it so easy to assemble because the parts are quite thick, meaning they stood up easily and stayed in place.  If you don't have a mould, just use the instructions on the original recipe here. I just loved the result - these make a fantastic gift idea, or an impressive centrepiece on your Christmas table.

Ingredients
250g butter, softened
1 cup (200g, firmly packed) brown sugar
1 cup (250ml) golden syrup
2 eggs, separated
4 1/2 cups (675 g) plain flour
1/2 cup (50g) cocoa powder, sifted
1 tablespoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves

Icing
500g pure icing sugar, sifted

1 teaspoon cream of tartar 

3 egg whites

Method

Preheat oven to 180°C. Use an electric mixer to beat butter, sugar and golden syrup until creamy. Add egg yolks and combine. Stir in flour, cocoa powder, ginger, cinnamon and cloves. Bring dough together. Knead until smooth. Press into mould, then bake for 25-35 minutes.

Icing: Place sugar and cream of tartar in a medium bowl.  Gradually add egg whites, whisking constantly with an electric mixer until the mixture forms a thick white paste.  The whisk should be able to stand upright in the mixture.  Add more icing sugar if necessary.

Spoon icing into piping bag, twist top and begin building the house.

Pipe the icing along the base of one side panel and position on a board. Prop up with a tea cup.

Pipe the icing along the base and one side of front panel. Position against side panel. Prop up with a tea cup.

Pipe the icing along one side and the base of the other side panel. Position against the front and prop up with a tea cup.

Pipe the icing along the base and both sides of the back panel. Position against side panels.

Remove tea cusp. Ice door panel and place in open position on front panel.

Pipe icing along top egdes of roof panels and place in position, aligning flush at front of house.  Decorate as desired.

Christmas Crackles

Thankyou to Coles Online for this delicious recipe - super quick and easy (no baking required!), they look fabulous and are delicious!  You'll love them! PS...I used peanut m&ms instead of jaffas, and the gorgeous little patty pans were from Ikea.

Ingredients
2 cups rice bubbles
50g butter
1 cup white marshmallows
30g white chocolate melts, melted (I ended up using about double this amount)
20 jaffas

Method
Place rice bubbles in a large bowl. Combine butter and marshmallows in a small saucepan and melt over low heat until smooth. Pour onto rice bubbles and stir to combine.

Spoon mixture into mini patty cases and leave to set for about 20 mins.

Spoon white chocolate over the crackle and place a Jaffa on top of each one. Leave to set.

Fruit Mince Brownies

Another winner from www.taste.com.au - this is a Valli Little recipe from Delicious mag.  I thought these brownies would be a good addition to a plate of Christmas goodies.  They were easy to make, and are so delicious - rich, dense and chocolately with a hint of spice.  I had to keep them in the oven for a fair bit longer than what the recipe suggested, but that could depend on the tin size and oven temperature, so see how you go.  The photo I took didn't turn out well, so I stole the pretty picture from the website :-)

Ingredients
200g good-quality dark chocolate, chopped
300g brown sugar
250g unsalted butter, chopped
4 eggs, lightly beaten
1 1/3 cups (200g) plain flour
1/4 tsp baking powder
1/3 cup (35g) cocoa, plus extra to dust
1/3 cup (85g) fruit mince
1 tsp mixed spice
1 cup (100g) toasted walnuts, chopped

Method
Preheat the oven to 180°C. Grease a 22cm square cake or brownie pan and line the base with baking paper.

Place chocolate, sugar and butter in a saucepan over low heat, stirring until melted and well combined. Remove from heat, cool slightly, then stir in eggs until well combined. 

Add flour, baking powder, cocoa, fruit mince, mixed spice and nuts, stirring to combine. Spread into the pan and bake for 25 minutes or until just set.

Cool in pan, then dust with cocoa. Cut into 12 squares and serve. Brownies will keep in an airtight container for 2-3 days.

Chocolate Candy Cane Slice

I saw this recipe in the latest Better Homes and Gardens magazine and instantly knew I'd love it.  And I sure do!  So tasty with the choc-minty flavour, delicious chocolate on top and the crunch of the candy canes.  All I can say is YUM!

Ingredients
125g butter, melted
1 cup brown sugar, firmly packed
1 egg
1/2 teaspoon peppermint essence
1/2 cup desiccated coconut
1 cup self-raising flour
2 tablespoons baking cocoa
100g candy canes
375g milk chocolate melts

Method
Preheat oven to 180 degrees/160 fan-forced.  Grease a 19 x 30cm lamington pan.  Line with baking paper.

Place butter, sugar, egg and peppermint essence in a large bowl.  Stir to combine.  Stir in coconut and combined sifted flour and cocoa.  Press over base of prepared pan.  Cook for about 20 minutes, or until firm.  Cool in pan.

Unwrap candy canes.  Place in a snap-lock bag and gently crush with a rolling pin.

Place chocolate in a heatproof bowl over a saucepan of simmering water.  Stir until smooth.  Pour over slice and spread evenly, then sprinkle with crushed candy canes.  Stand at room temperature until set.

Mini Christmas Puddings

These little treats are always such a big hit - but they are SOOO easy to make!  Taken from www.taste.com.au, but I've also seen Nigella Lawson make a variation of them.  For the decorations on top, I've used red and green snake lollies in the past, or you can use little jellybeans.  But this year, I had some leftover royal icing (from these biscuits), so I decided to colour it and pipe it on.  I loved the result, but lollies are definitely easier and less fiddly.  A perfect treat for friends and family!

Ingredients
200g dark chocolate, chopped
700g dark fruit cake (I just use a generic brand from the supermarket)
1/3 cup orange juice (just add a bit at a time according to what you need)
1/2 cup icing sugar mixture, sifted
250g white chocolate melts
Lollies to decorate

Method
Place dark chocolate in a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth.

Crumble cake into a large bowl. Add dark chocolate, orange juice and sugar. Stir to combine. Cover. Refrigerate for 20 minutes or until firm enough to handle.

Roll level tablespoons of cake mixture into balls. Place on baking trays lined with baking paper, flattening bases slightly so they sit on trays. Refrigerate until firm.

Melt white chocolate following method in step 1. Cool for 10 minutes. Drizzle over puddings to form 'custard' (see tip). Decorate with lollies.

Notes
When topping puddings with 'custard', work in batches of 10 at a time so the 'custard' doesn't set before adding lollies.

Rum Balls/Choc Mint Balls

Rum Balls are one of those Christmas staples that you really can't do without in the festive season!  So I wanted to make a batch, but didn't really think the rum variety was appropriate for the playgroup break-up I was taking them to (although it would be a good way to keep the kiddies away and leave more for the mums!)  So I decided to experiment and instead of the rum, I put in a teaspoon of peppermint essence.  I LOVED the result!  I think I'll just make choc-mint balls all the time now.  I also did a variation where I added some fruit mince (just from a bought jar) and some spices.  They were ok, but mint is the winner for me :-)  This original recipe is from one of my favourite food websites, www.exclusivelyfood.com.au

Ingredients
250g Nice biscuits
24g (3 tablespoons) cocoa powder
42g (1/2 cup) desiccated coconut
395g can sweetened condensed milk
1/2 teaspoon vanilla extract
30ml (1 1/2 tablespoons) rum
130g (2/3 cup, lightly packed) sultanas
About 65g (3/4 cup) desiccated coconut, for coating

Method
Place biscuits and cocoa in a food processor or blender and crush biscuits very finely.

If you used a blender, pour the crushed biscuit and cocoa mixture into a large bowl and stir in the remaining ingredients (except the coconut for coating).

If you used a food processor, you can add the 1/2 cup coconut, condensed milk, vanilla and rum to the biscuit crumbs and process until the mixture is well combined. Then add the sultanas and process on very low speed until just combined.

Place mixture in refrigerator or freezer until it is firm enough to roll into balls (about 30 minutes in the refrigerator). If the mixture is too soft, it will be sticky and difficult to roll properly and the rum balls will not hold their shape.

Sprinkle coconut for coating onto a plate or into a flat-bottomed dish. Roll generously heaped teaspoons of mixture into balls, and then roll in coconut. Store, preferably in a single layer, in an airtight container in the refrigerator.

Satay Chicken Kebabs

This is a Women's Weekly Recipe that I've altered a tiny bit - I made it for a small family gathering and it went down a treat.  I love anything satay, so these are definitely a favourite of mine!

Ingredients
500g chicken breast fillets
2 cloves garlic, crushed
2 teaspoons brown sugar
1 teaspoon ground turmeric
1/4 teaspoon curry powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons olive oil

Satay sauce:
1/2 cup roasted unsalted peanuts
2 tablespoons red curry paste
3/4 cup coconut milk
1/4 cup chicken stock
1 tablespoon lime juice
1 tablespoon brown sugar

Method
Cut chicken into1.5cm cubes and thread onto skewers.  Place skewers on tray or in a shallow baking dish and brush with combined garlic, sugar, spices and oil.  Cover and refrigerate for 3 hours or overnight.

Make satay sauce:  Blend or process nuts until chopped finely; add paste, process until just combined.  Bring coconut milk to the boil in small saucepan; add peanut mixture, whisking until smooth.  Reduce heat, add stock; cook, stirring, about 3 minutes or until sauce thickens slightly.  Add juice and sugar, stirring until sugar dissolves.

Cook skewers on heated oiled grill plate (or grill or barbecue) until browned and cook as desired.

Serve skewers immediately with sauce, coconut rice and steamed greens.

Shortbread Stars

Here's a Christmas recipe that ended up differently to what I had in mind. I'd seen a recipe somewhere that involved making star biscuits, cutting a star from the centre and filling it with melted chocolate. But when I came to make it, I couldn't find the recipe! So I decided to just make it anyway, using shortbread for my biscuits. I thought I'd make half of the mixture chocolate for a bit of variety, and when I saw all the little stars cut out of the biscuits, I scrapped the melted chocolate idea and experimented with putting the opposite colour star in the middle of each biscuit. Well it worked a treat and I'm pretty happy with how they turned out! Make sure you don't roll out the mixture too thin - they really are much nicer when it's a thicker biscuit.

Ingredients
250g butter, softened
1 teaspoon vanilla essence
1/3 cup caster sugar
2 cups plain flour, sifted
1/3 cup rice flour, sifted
1 tablespoon cocoa, sifted

Method
Preheat oven to 180 degrees.

 Using an electric mixer, beat butter, vanilla and sugar in a bowl until light and fluffy. Stir in flours. Divide mixture in half and add cocoa to one half.

Turn mixtures onto floured surface and knead separately until dough comes together.

Roll between sheets of baking paper until 5mm thick. If necessary (if mixture is quite soft), refrigerate for half an hour. Cut out large stars from both mixtures, then cut out small stars from the middle of each biscuit. Put small stars into each biscuit of the opposite colour.

Place on lined baking trays and bake for 10-12 minutes. Cool on wire racks.

Beef & Broccoli Stir Fry

I'm always a fan when I make this easy weeknight meal.  Usually I'm a "chuck it all in the wok and let it go" kinda girl, but this one is worth that extra effort, because the meat comes out so tender and delicious.  Use whatever are your favourite stir fry veges and you'll have a new family favourite!

Ingredients

1 tablespoon soy sauce
1 1/2 teaspoons sugar
1 tablespoon cornflour
500 grams lean rump steak, cut into strips
1/4 cup oyster sauce
1/3 cup soy sauce, extra
2 teaspoons cornflour, extra
olive oil spray
1 head broccoli, chopped
2 carrots, peeled and sliced
1 cloves garlic, crushed
1 teaspoon grated fresh ginger
steamed rice, to serve

Method
Combine the soy sauce, sugar and cornflour with 1 tablespoon water, and mix well. Add the beef and toss well. Refrigerate, covered, for 1 hour.

Combine the oyster sauce, extra soy, and 1 tablespoon water, then set aside. In a separate bowl, mix the extra cornflour with 2 tablespoons water.

Spray a wok with olive oil, and when hot, add half of the sliced beef. Stir fry until it is browned and almost cooked through, then remove it from the wok and drain on a paper towel. Repeat.

Respray wok with oil and add the broccoli pieces, carrot, garlic and ginger. Stir fry briefly for 30 seconds or so. Add 1/4 cup water and cover for 3 minutes, or until vegetables are tender, but still crisp.

Return the beef to the wok. Add the sauce ingredients and the cornflour mixture and stir until the sauce thickens. Mix well and serve immediately on steamed rice.

Rocky Road Pudding

I made this ice-cream pudding (a Kim Coverdale recipe from Super Food Ideas) a couple of Christmases ago and it was a huge hit, for a few reasons.  Firstly, on a hot Summer's day, after a hot roast lunch, it was divine to cool down with an ice-cream pudding, rather than sweat over the traditional steamed variety.  Secondly, I was able to make it a week or two before Christmas, keep it in the freezer, and not have to think about it again until I was taking it out to serve.  I just love the ice magic over the top too...delicious!

My main tip is that instead of a pudding steamer, I used my Tupperware Kugelhopf  - because it's silicone, I didn't have to line it, grease it, or do anything!  The kugelhopf just peeled away from the pudding so easily and I love the smooth shape it creates.  So I'd definitely recommend using a silicone product if possible.

Ingredients
16 chocolate biscuits
1.25 litres vanilla ice-cream, softened
1 cup vanilla custard
1 cup mini marshmallows
1/4 cup desiccated coconut
1/4 cup crushed peanuts
1 cup frozen raspberries, roughly crushed
chocolate Ice Magic, sprinkles and silver cachous, to decorate
Vanilla custard, to serve

Method
Line an 8 cup-capacity metal pudding steamer with plastic wrap, allowing a 2cm overhang.

Break biscuits into 2cm pieces. Combine ice-cream, biscuit pieces, custard, marshmallows, coconut, nuts and raspberries in a bowl. Spoon mixture into prepared steamer. Smooth top. Freeze overnight or until firm.

Stand pudding at room temperature for 5 minutes to soften. Turn out onto a plate. Carefully peel away wrap. Drizzle with Ice Magic. Top with sprinkles and cachous. Serve with custard.

Brown Butter Broccoli, Pine Nut and Basil Pasta

This is one of those handy Curtis Stone recipes you get in Coles - hubby & I were most impressed with it, as was Little Miss, whose favourite vegetable is broccoli.  Will definitely be making it again!

Ingredients
400g pasta bows
3 tablespoons unsalted butter
3 cups broccoli florets
Main stem from the broccoli, peeled and sliced into 3mm disks
2 tablespoons lemon juice
¼ cup basil leaves, roughly chopped
2 tablespoons pine nuts, toasted
30g shredded parmesan cheese, grated
Extra Virgin Olive Oil, for drizzling

Method
Bring a large pot of salted water to the boil.  Add the pasta and cook according to the packet directions until al dente.

While the pasta is cooking, place a large frying pan over medium-high heat and add the butter. Once the butter has browned, add the lemon juice and the broccoli and cook, tossing frequently until tender, for about 4 minutes.

 Drain the pasta from the pot and pour directly into the frying pan. Add the pine nuts and basil and toss a few more times. Season to taste with salt and pepper.

Divide the pasta between 4 serving bowls, garnish with the grated parmesan and a drizzle of extra virgin olive oil and serve.

Christmas Biscuits

Every year I do a special batch of Christmas baking as gifts for family and friends.  I love the personal touch that home-made goodies bring.  So this is my gift this year - I've gone with Spice Biscuits, the recipe for which I have already shared here.

I wanted to continue the red and white colour scheme that I started with my Christmas Cards, so I used "pillar box red" food colouring.  My tip for the icing is to pop the biscuits in the fridge after you put on the base icing.  Then when you come to do the piping, it won't run or spread.  I also then refrigerate before putting them in containers, again so the icing doesn't spread or come off.

I'll be packaging these up in clear gift bags with some ribbon around the top and hopefully it'll bring some Christmas cheer to my loved ones!

Fruit Mince Bites

I am so unbelievably excited about posting my very first Christmas recipe for you!  Christmas baking is quite possibly my favourite kind of baking, and I have heaps of favourites to share over the next couple of weeks - EXCITING!!!

So kicking it off today is a recipe my mother-in-law (a VERY good cook, who has set the standards very high for her son!) introduced me to a few years back, and they can be found on www.taste.com.au.  I think I've made them every Christmas since.  They are a bit of a cheat's version of Fruit Mince Pies - but I don't like to say they're cheating, because they're so clever and DELICIOUS in their own right.  They are so easy to make and are a winner every time :-)

Ingredients:
250g butter, softened
1 teaspoon vanilla essence
1/3 cup caster sugar
2 cups plain flour, sifted
1/3 cup rice flour, sifted
1 teaspoon lemon rind
2/3 cup fruit mince
icing sugar, to serve

Preheat oven to 180 degrees.  Grease two 12-hole minimuffin pans.

Using an electric mixer, beat butter, vanilla and sugar in a bowl until light and fluffy.  Stir in lemon rind and flours.

Turn mixture onto floured surface.  Knead until dough comes together.  

Press 1 level tablespoon of mixture into one hole of the prepared pans.  Using your finger, make a hole in the centre of the mixture.  Spoon 1 teaspoon of fruit mince into hole.  Repeat with remaining shortbread mixture and fruit mince.

Bake for 12 to 15 minutes or until shortbread is light golden.  Remove from oven.  Stand in pan for 5 minutes before removing to a wire rack to cool completely.

Serve dusted with icing sugar.

Decadent Mocha Fingers

Another one from the Women's Weekly (is that all I ever use?!?) - these are seriously tasty and definitely decadent biscuits.  Several steps involved but worth the effort!

Ingredients
1 teaspoon instant coffee granules
2 teaspoons boiling water
125g butter, softened
3/4 cup brown sugar, firmly packed
1 egg
1 1/2 cups plain flour
1/4 cup self-raising flour
1/4 cup cocoa powder
75 roasted coffee beans

Mocha custard
2 tablespoons custard powder
2 tablespoons caster sugar
60g sark eating chocolate, chopped roughly
1 cup milk
1 tablespoon coffee

Method
Blend coffee with the water.  Beat butter, sugar and egg in small bowl with electric mixer until combined.  Stir in coffee mixture, sifted flours and cocoa, in two batches.

Knead dough on flour surface until smooth; roll dough between sheets of baking paper until 4mm thick.  Cover, refrigerate 30 minutes.

Preheat oven to 180 degrees/160 fan-forced.  Grease oven trays; line with baking paper.

Make mocha custard: Blend custard powder, sugar and chocolate with milk in small saucepan.  Stir over heat until mixture boils and thickens.  Remove from heat, stir in coffee.  Cover surface with plastic wrap, refrigerate until cold.

Using 8.5cm square biscuit cutter, cut out 25 shapes from dough.  Halve squares to make 50 rectangles; place on oven trays.  Press three coffee beans on half of the rectangles.

Bake about 12 minutes.  Cool on wire racks.

Spread mocha custard over plain cookies; top with coffee-bean topped cookies.

Salmon and Mixed Vegetable Frittata

This recipe came from a food magazine, but I also spotted it on the Heart Foundation website - it's so easy to make, tastes great and is perfect for leftovers for breakfast or lunch the next day.  I added some broccoli to mine - it's a perfect recipe for using up whatever veges are in the fridge.

Ingredients
2 teaspoons canola oil
1 medium brown onion, halved, thinly sliced
2 garlic cloves, crushed
1 red capsicum, finely chopped
3 cups frozen vegetable mix
415g can red or pink salmon, drained, skin and bones removed, flaked
6 eggs
1/3 cup grated cheddar cheese
1/4 cup roughly chopped fresh flat-leaf parsley leaves
2 tablespoons finely chopped fresh chives

Instructions
Heat oil in a 22cm (base) non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3 to 4 minutes or until softened

Increase heat to medium-high. Add capsicum and frozen veges. Cook, stirring occasionally, for 5 to 6 minutes or until just tender and heated through. Add salmon. Stir to combine.

Whisk eggs in a bowl. Add cheese, parsley and chives. Season with pepper. Stir to combine.

Preheat grill on medium-high. Pour egg mixture over salmon mixture. Lift and tilt pan to spread mixture. Reduce heat to low. Cook for 7 to 8 minutes or until almost set (mixture should be set underneath but surface still runny).

Place pan under grill. Cook for 5 minutes or until just set. Stand for 2 minutes. Serve.