Quick Vs Long Lockdown Recipes: Fruit and Nut Bircher Vs Elderfower Cordial

Up this week I've got two recipes to get you in the mood for summer; A colourful bircher to brighten up your breakfast, and an elderflower cordial to make the most of this beautifully scented plant that is decorating our countryside at the moment. Don't forget to leave some of the flowers when picking, so you are rewarded with elderberries later in the year.

This weeks recipes

Quick recipe - Breakfast Bircher (4 servings)

This fuss-free bircher, packed with fruit, nuts and oats, is a tasty and filling way to start the day. Just make it up the night before. The recipe is also very versatile. Ingredients can be changed pretty much to whatever you wish, making it an excellent chance to mix up all your favourite goodies in one bowl.

Put one cup of oats into a bowl, and add 2 handfuls of roughly chopped mixed nuts (I like hazelnuts, walnuts, pecans and almonds) a handful of roughly chopped dried apricots, a small handful of raisins, a sprinkling of dessicated coconut (or chopped fresh pieces!) and a finely diced fresh apple.

Add 4 tablespoons of plain yoghurt and stir to coat everything. Pour in apple juice until just reaching the top of the mix (add more juice if you prefer the oats softer and heavier). Leave to absorb in the fridge overnight, and enjoy for breakfast over the next couple of days. Nice served with a sliced banana sprinkled with cinnamon.

Apple juice can be changed for any milk, but may not last quite as long. Be careful with other acidic juices or fresh fruits (e.g. pineapple or orange), as it can cause the bircher to start to ferment.

Longer recipe - Elderflower cordial (makes 2 litres)

Gloriously refreshing and adaptable to both soft and alcoholic drinks; try paired with chilled soda over an ice and slice, or how about adding to a G&T or glass of prosecco?

First search out a spot with lots of wild elderflower. Aim to pick the heads when they are just going from bud to flower, letting your nose guide you to the plants with the richest scent. Avoid picking straight after rain, as this risks reducing the flavour. Instead, wait for a few nice sunny days first.

Collect 20 heads. A quick dip of the heads in water will help to remove any bugs (try not to wash off the flowers). Stir 1kg of white sugar into 1.5L of boiling water until dissolved. Add the juice and zest of 2 lemons and 1 orange. Then add 40g citric acid (this acts as a preservative; if don't have any, don't worry). Submerge the elderflower heads into the liquid. Leave to infuse overnight..

The next day strain off through a muslin cloth or tea towel, and store in sterilised bottles. Keep for up to 6 weeks in the fridge (less if you haven't added the citric acid). A handy tip is freezing it into ice cubes.

Add to your favourite drinks, cheers!

Recipe adapted from BBC good food and The River Cottage recipes.

Enjoy your week x

Quick Vs Long Lockdown Recipes: BBQ Glaze Vs Lamb Biryani with Pitta Breads

This week I've got a really quick glaze recipe to liven up any mid-week meal (or BBQ if the sun decides to return). Yes, there is no need to marinade - which I love, because I always forget to do that in advance. And if you want to spend a little more quality time in the kitchen, try making the lamb biryani and pitta breads. Happy cooking...

Short recipe - BBQ Glaze  (ready in a couple of minutes!)

Combine the juice of 1/2 lime, 2 tbsp dark soy sauce and 2 generous tbsp of lime chutney (or any chilli/fruit chutney or jam). Paint over meat or vegetable skewers with a pastry brush before BBQ'ing.

Sprinkle finished food with thinly sliced fresh chilli, dried chilli flakes and lime zest to serve. Done!

Also good when grilling or roasting. The quantities above will make enough to cover the equivalent of a whole chicken.

Top tip: I slice and freeze chillis when I buy them. It means my supply is kept super fresh!

Recipe adapted from an old magazine cutting, I think from Fit and Well magazine.

Longer recipe - Lamb Biryani (serves 4)

A hearty, comforting dish, packed with glorious layers of rice, lamb, sauce and onions. A lot of the recipes I researched took several hours (and I expect would be delicious as a result). I've adapted things and reduced total cooking time to 2 hours; hopefully making it feel more achievable, whilst still retaining all the fantastic flavours. You can use any cut of lamb you wish - I used lamb chops.

Start with your meat: Cut the meat off the bones of 500g lamb chops and cut into small pieces (save the bones for the next step). Brown the meat all over quickly in a pan with a dollop of oil, then remove and set aside.

Prep your onion layer: Add 2 white onions (finely sliced), lamb bones and another dollop of oil to the pan and cook slowly on low heat for 30 minutes until soft and golden (monitor and stir regularly so they don't catch). Remove and set aside.

Whilst the onions are cooking, boil 250g of basmati rice with a few cardamon pods for 5 minutes, then drain. Soak a pinch of saffron in 70ml hot water, then pour onto the rice and stir through to colour.

Make your sauce: Add to the pan 4 garlic cloves (finely chopped), thumb sized piece of fresh ginger (peeled and grated) 1 green chilli (finely chopped, I remove the seeds), 4 cardamon pods, cinammon stick (cracked slightly), 3/4 tsp. turmeric, 1 1/2 tsp. garam masala and cook for a couple of minutes, stirring, before adding 2 handfuls of tomatoes (roughly chopped) and cook on a high heat for 5-8 minutes (keep stirring throughout) to make a pulp like consistency. Stir in 160g of goats yoghurt. Remove from heat and add the lamb.

Take a deep dish with a lid, melt 25g butter in it, then pour in 100ml water so it all sits in the bottom of the pan. Now layer up: 1/3 rice, 1/2 lamb mix, 1/3 onions, 1/3 rice, 1/2 lamb mix, 1/3 onions, then remaining 1/3 rice (you will have 1/3 onions left, keep for topping later). Drizzle over another 25g melted butter in a swirl pattern on the top of the rice. Cover with lid, heat until steaming and then turn heat to low and cook for at least 30 mins.

Leave to stand before serving, Serve dressed with toasted almonds, the remaining onions, raisins (soaked in hot water for a few minutes first to soften) and some chopped green herbs.

Recipe adapted from Good Housekeeping

Pitta Breads (makes 6)

My favourite - these look and taste impressive, and are easier to make than you might think.

Add to a large bowl strong white bread flour 250g , salt 5g, instant yeast 5g, cubed unsalted butter 15g and 80ml warm water. Mix together with hands and add up to a further 20ml water to ensure no flour on the sides of the bowl remains.

Knead for 10 minutes on a floured surface until smooth (put a couple of your favourite songs on to pass the time!). Lightly grease the bowl and put the dough back in it, cover with a dry tea towel and leave to rise for at least 1 hour until at least doubled in size.

Punch the dough in the middle to deflate it, then remove from bowl and fold for a few minutes to remove the air. Break into 6 pieces and roll into balls. Roll each ball into a flat oval shape using a rolling pin, and put onto baking paper lined tray and leave for a further 30 minutes.

Brush each side of the pittas with vegetable oil, and fry on a hot heat in an oiled frying pan for up to 4 minutes each side (the breads should go golden and charred in some areas but be careful not to burn). Set aside until your biryani is ready to serve. Best eaten on the day of cooking (as if you will be able to resist not finishing them all!). They can be kept for a day or two in a bread bin, or can be frozen, but this can result in a stale texture.

Tuck in!

Recipe based on Paul Hollywood's in How to Bake cookbook

Quick Vs Long Lockdown recipes: Wild Garlic Soup Vs Pulled Pork Bao Buns

Lockdown means more time for me to experiment in the kitchen. Lots of friends have asked for the recipes, so each time I'll be posting a simple versus a longer recipe; choose depending on your mood and how adventerous you're feeling!

Short recipe - Wild Garlic and Potato Soup (feeds 2 hungry people for main course)

Collect some wild garlic on your next "daily lockdown walk" and whip up this easy soup, bursting with flavour. Be quick - it's not in season for much longer!

Chop up 1 onion and cook slowly with a dollop of oil in a cooking pot for 10 mins until soft and golden. Add 3 large potatoes peeled and cut into cubes, then 1.5L of vegetable stock. Bring to boil, then simmer for 15-20 mins. Add 1-2 handfuls of wild garlic leaves (depending on how garlicky you want it!), then blitz in a liquidiser until smooth. Serve with wild garlic flowers for garnish. Done!

Inspiration: Recipe adapted from 'Taste of The Wight' website.


Longer recipe - Pulled Pork Bao Buns

Ideal to nurture over a lazy lockdown weekend day; I promise it will be worth the wait...

Korean Pulled Pork (meats serves 8)

Make the rub by mixing in a bowl 6 chopped garlic gloves, 8cm piece grated fresh ginger, 1 tbsp. chilli flakes, 2 tsp. ground cinammon, 1 tsp. ground cloves, 1 tsp. smoked paprika, 2 tsp. fennel seeds, 1 tsp. crushed mustard seeds, 3 big dollops of tamarind, 2 tbsp. sweet vinegar (rice wine/apple cider), 4 tbsp. oil, salt and pepper. Rub all over whole pork shoulder and pop in fridge for a couple of hours.

Lay the shoulder in a roasting tray on top of a row of celery sticks. Add 350ml beef stock to tray. Cover meat with foil and cook for approx. 5 1/2 hours on 140C, basting every now and then, and let your mouth water at the delicious smell filling your kitchen! (Please adjust cooking times to your own oven). Once cooked, leave to stand and then shred. Voila!

Pickled vegetables

Great colour and flavour to add to your dish. Slice up or make peelings of radish, cucumber, carrot - whatever vegetables you fancy, and place in a bowl just covered with any vinegar (I used rice wine) mixed with a tbsp or 2 of sugar. Pop in fridge, then drain off liquid when ready to serve.

Bao buns

In a small bowl, add 1/2 tbsp. caster sugar, 3.5g instant yeast and 1/2 tbsp. warm water. Stir and leave for few mins. In another bowl, mix together 1/2 tbsp. caster sugar, 250g self-raising flour, 75ml milk, 1/2 tbsp. oil. Add the yeast mix, plus another 50ml warm water. Mix into a dough, knead for 10 mins, then leave to prove in a covered oiled bowl until doubled in size (at least an hour).

Once proved, divide dough into 12 balls, then make each ball into a flat oval shape using hands. Brush both sides with oil, then fold each ball in half (looks a bit like a clam), cover and prove again for up to an hour.

Steam the buns for 10 minutes. Fill your buns with pork and pickled veg and eat the rewards!

Inspiration: Pulled pork recipe is adapted from 28bysamwood website, Bao bun recipe is from an old issue of Asda Good Living magazine.

Happy Cooking!

Avocado Antics: Experimenting with the Green Stuff

It seems everyone is having an avocado moment, including me. I can't get enough of them - in smoothies, with eggs for brunch, with seafood, smoothies, brunch, smoothies...hmmm, things were starting to get a bit repetitive and uninspiring.

I decided to celebrate this creamy, unique super fruit by trying some more unusual recipes. Simple and speedy, try something different today and rediscover avocado in a whole new light!

Crispy Avocado Wedges

Serves 2

• Peel, de-stone and cut two avocados into quarters lengthways.
• Dip the wedges into flour, then whisked egg, then breadcrumbs, ensuring completely coated.
• Place on an oven tray and bake at 180 C for 20 minutes. Turn halfway through.
• Cut each wedge in half again lengthways before serving, to expose the appealing green colour inside.
• Serve with a fresh salsa dip or a Mexican salad (think fresh coriander, tomatoes, sweet corn, red onion and fresh lime).

Chocolate Avocado Dessert

Serves 2

• In a food processor, blend together 1 avocado, 100ml coconut milk, 3-4 tbsp. dark cocoa powder, 3 tbsp. white sugar and seeds from one vanilla pod or 1tsp. vanilla extract. Add further coconut milk to achieve desired taste and texture. And you're done! Easiest. Dessert. Ever.
• Chill in the fridge before serving with fresh fruit skewers for a tasty dessert. Chocolate heaven!

Summer Ceviche

• Chop mango, avocado, cherry tomatoes and strawberries into small chunks.
• Mix together with finely chopped shallot onions, a handful of finely chopped mint and small cooked shrimps.
• Serve in mini gem lettuce leaves for a colourful starter, delicious lunch or as an alternative to canapés.

Avocado and Pea Mash

• Mash avocado with cooked peas and a lump of butter. Season with salt and pepper. A change from your usual tatties.
• Great served with a juicy fillet of salmon. Also handy if you're carb dodging in bikini panic (the butter doesn't count...)

Give these recipes a try and never eat an avocado the same way again. Happy holidays if you're lucky enough to be going away this summer!

Spring Cleaning: Detox with a Difference

Returning to the UK after an unforgettable whirlwind of working and travelling abroad, I came back a bit ‘cheese and wined’ out! (Well, it would be criminal not to enjoy the famous wine regions of Australasia to the max). Time for a Spring Clean!

Being totally obsessed with my new smoothie maker, I decided to try a D.I.Y  5 day detox to kick start clean eating again. Not just diet, I also wanted to include mindfulness and beauty treats.

My goals? Never one to weigh myself, I focused more on how I wanted to feel: Energised, happy, body confident, healthy and refreshed. I gave myself 4 simple ‘rules’:

1) Smoothie for breakfast and lunch full of fruit and veggies. A balanced and colourful dinner full of goodness. Read on for recipes!

2) 30 minutes sweaty exercise a day (A big ask for me. I hate exercise, but feel unfit and need to get my heart pumping for the health benefits).

3) 1 beauty and mindfulness treat a day.

4) Stay well hydrated (I don’t drink enough water and am always moaning about having a headache).

Day 1

 

Brilliant Berries smoothie

Mixed berries + figs + pomegranate + handful chia seeds + coconut water + a few fresh mint leaves.

Top Tip: Don’t get bogged down with amounts when making smoothies. Just throw in however much you fancy of each ingredient.

Green Goodness

Avocado + rocket + spinach + cucumber + coconut water + paprika + squeeze of lime.

Mexican Salad

1) Gently dry fry chopped chorizo, chopped red onion and some halved cherry tomatoes until warmed through.

2) Arrange ½ avocado and chopped fresh coriander with some rocket and spinach leaves. Add the warm chorizo mix.

3) Season with lime juice, cracked black pepper and some crushed tortilla chips.

Progress…

The first day was hard (I usually ALWAYS have a sandwich for lunch) and I felt hungry for most of the day. I kicked off the exercise with HIIT and core conditioning. God, I hated it, and afterwards had to top up my motivation by scrolling through fitness accounts on Instagram.

My beauty treat was a relaxing home facial whilst watching Eurovision (don’t judge me). Mindfulness was to click ‘unsubscribe’ at the bottom of every junk email I received today. Looking forward to my inbox being much less cluttered from now on!

Day 2

 

Tasty Tropical

Pineapple + mango + coconut water + spoonful of baobab.

Kiwi Kick

Kiwi + strawberries + apple + water.

Pesto

1)      Blend together a few handfuls of fresh basil and pine nuts with 2 garlic cloves.
2)      Slowly add olive oil whilst blending until desired paste consistency. Easy!

Progress…

Today the sun was out and I was feeling motivated.  After HIIT and leg/glutes exercise, I needed carbs for dinner! I cooked some wholemeal pasta, and added my home made pesto, grated courgette, olives and rocket – unexpectedly, I felt full really quickly and couldn’t finish it (SO unlike me).

For my beauty treat I made a body scrub, using ingredients from my kitchen cupboard:

Oats + olive oil + honey (dry skin) or few drops of tea tree oil (oily skin).

Mindfulness today was getting in touch with an old friend who I haven’t spoken to in almost 10 years! A great feeling.

Day 3

 

Creamy Comfort

Banana + almond milk + oats + peach yoghurt + vanilla pod seeds.

Progress…

Went for a family lunch today (tried to keep it clean with a jacket potato and salad), which meant a smoothie for dinner. Luckily the banana and milk blend was really satisfying and I didn’t feel like I was missing out on a meal.  

Completely re-shaped my bush eyebrows for my beauty treat, which made me look much more awake (needed). For mindfulness, I tried (and failed) meditation before bed in the hope to stop my mind racing so much. Found my thoughts wandering to work e.t.c, but noticed my breathing got deeper and slower. Afterwards I felt so relaxed and drifted straight off to a fantastic night’s sleep! It may not have been strictly ‘meditation’, but at least it worked for something.

Day 4 and 5

 

Orange Organza

Orange + carrot + mango +pinch of turmeric + water.

Green Goals

Apple + cucumber + spinach + chia seeds + cooled green tea + squeeze of lemon.

Pimm’s salad

1) Mix together a selection of green leaves with all your usual Pimm’s ingredients: Cucumber, strawberries, orange and chopped mint.

2) Add figs and pomegranate to up the ante. Serve with grilled salmon fillet and sliced avocado.

 

Final thoughts…

Things were much easier the last 2 days. I’ve noticed that I am waking more refreshed, have more energy throughout the day, my skin is ridiculously clear of spots, my stomach feels flat and I’m even, shock horror, hating the exercise a bit less.

My beauty and mindfulness treats included pedicures with my mum, a yoga sun salutation routine one morning, sorting and cleaning my make-up bag, and turning my phone off for a few hours (because I spend wayyyy too long on Instagram).

Overall, a success and I’m going to continue with the healthy eating….until my next blog post. Can’t promise the next one will be so healthy!

Pimp your breakfast: Morning Menu Makeover

Hands up - who’s guilty of the same soggy cereal every morning, burnt toast topped with whatever is lurking in the cupboard, or skipping breakfast all together? I know I’d have to shamefully admit to all three.  


Smoked Salmon, Avocado and Poached Egg

Fed up of my usual bland breakfasts, I decided to revamp my morning routine.  With myself firmly in the night owl category rather than the morning lark, the thought of crawling out of bed 10 minutes earlier to whip up something new initially filled me with dread. So, I started by experimenting at the weekend or on my day off. It was amazing what a positive effect a balanced breakfast had on my mood and energy levels, and I soon got into the habit each day.

With time precious during busy mornings, I wanted to share a few quick, tasty recipes which will spice up your breakfasts. Start treating yourself to something that tickles those taste buds and gives you the energy that you need to take on your day!

Smoothie Mathematics

Smoothies take seconds to make, so there really is no excuse during those busy mornings. Try my winning formula to make a glass full of goodness:

Fruit + Green + Yoghurt + Water + Powder

ü  Fruit – Use 2-3 portions to count towards your ‘5 a day’. Bananas are great for making the smoothie more filling.

ü  Green leaves – A handful of spinach or kale increases the nutritional benefit, without affecting the fruity flavour.

ü  Yoghurt – 2 tablespoons of natural yoghurt provide a dose of dairy.

ü  Water base – Coconut or aloe vera juice are my current favourites. This enables you to tailor the smoothie’s consistency to your preference.

ü  Powder – A scoop of vitamin or protein powder gives an extra nutritional hit. Visit your local health food store for options. I love baobab; high in vitamin C and adds a citrus tang.

Mixed Berries, Coconut and Vanilla Smoothie

 

Berry ‘American Style’ Pancakes

Set your clock 10 minutes early for these. Stack them high and top with honey, crème fraiche and extra fruit.

(Makes 6)

1)      Put 100g self-raising flour, ½ tsp. baking powder and a pinch of salt into a mixing bowl.

2)      Add ½ beaten egg, then 150 ml milk slowly, constantly whisking to make a thick pancake batter.

3)      Carefully stir a few handfuls of mixed berries into the batter.

4)      Add a dollop of batter to a greased frying pan, cooking for a few minutes until bubbles start to appear on the pancake and form holes that stay open, and the base is golden brown. This is important to ensure your pancakes are light and fluffy.

5)      Flip over and cook for a few minutes on the other side. Use a large frying pan so that you can cook multiple pancakes at once.

6)      Add the toppings of your choice and tuck in!

Eggy Bread Toastie

Try this melt-in-your-mouth toastie to keep you going until lunchtime:

1)      Butter 2 slices of wholemeal bread on both sides.

2)      Coat 1 slice thoroughly in beaten egg and place in a hot greased frying pan.

3)      Sprinkle the bread with grated cheddar cheese and chopped red onion. Add whatever other fillings you fancy, including cooked meats or other vegetables.

4)      Coat the 2^nd slice of bread in beaten egg and place on top to make a sandwich. Press down in the pan.

5)      Cook for a few minutes until the base is golden brown. Carefully turn over and cook the other side until golden and the cheese has melted inside.  Definitely beats boring toast!

Homemade Granola

Make a big batch in advance, adding a handful to a bowl of yoghurt and chopped fruit for a quick breakfast that still packs a punch.

1)      Place seeds of your choice into a bowl. I find sunflower seeds, pumpkin seeds and chopped walnuts work well.

2)      Add honey and use your hands to coat the seeds evenly.

3)      Spread the seeds out evenly on a baking tray and cook for 15-20 minutes at 160⁰C.

4)      Leave to cool, before combining with dried fruit, such as cranberries and chopped apricot. Store in an air-tight container. 



Breakfast Rainbow!

Shake up your morning menu today and I guarantee you won’t look back.

Keep an eye out for my next post!

Inspiration: Pancake recipe adapted from the BBC Good Food website.

Hail to the Hen: An Egg-ucation in the yolk stuff

The egg: a superfood in a shell. Packed with protein and brimming with more vitamins and minerals than you can shake an eggy soldier at, these powerhouses are the perfect partner to a healthy diet. And don’t skip the yolk, which contains half of the protein and is a valuable source of fat soluble vitamins A, D, E and K.

Always make sure your eggs are Free Range. These days, they aren’t expensive, and knowing the chickens have been laying happy really makes you feel good. Not to mention how much tastier than they are! Just be careful with the packaging if buying from a supermarket, which can sometimes be misleading. I’ve been caught out a few times with ‘fresh, happy eggs’, only to see ‘caged’ in tiny writing inside the box.

Poached Egg Made Easy

The versatility of eggs makes them so appealing. People often avoid my favourite, poached, because they aren’t sure how to make them.  The thought of fiddling with a whisk and hot water trying to make a well, whilst using an invisible 3^rd hand to crack the egg in, is enough to break anyone out in a sweat.

Well, I’ve been taught a fool-proof way to make poached eggs, with no skill required! Just fill a frying pan with 1/2 inch of water, and place on a medium heat until simmering. Crack in the eggs and leave for a few minutes until cooked. Yes, it’s that easy!

Also, the golden number for the perfect soft-boiled egg? 4 minutes 20 seconds works for me (only adding the egg once the water starts to boil).

Try one of these recipes below to enjoy Scotch Eggs with a twist, a breakfast Fluffy Egg Mountain and a tasty Frittata:

Chorizo Scotch Eggs

Perfect for a picnic in the summer sunshine!

 

1)      Boil the eggs (4 ½ minutes for soft boiled, longer for hard). Leave to cool, and then peel.

2)      Next, place some chopped chorizo with 1 egg in a food processor and blitz until it comes together (enough to mould around a boiled egg). Add more egg if needed. Set aside.

3)      To make the breadcrumbs, blitz bread in a food processor, with a handful of fresh herbs and seasoning.

4)      Now to assemble the scotch eggs.  Flatten a handful of chorizo mixture onto some cling film. Roll an egg in flour and place in the middle. Roll up the meat around the egg.

5)      Remove the cling film, and then roll the meat ball in flour, then egg, and finally the breadcrumbs. Repeat to ensure a thick coating.

6)      Heat a pan of oil until very hot. Lower the scotch eggs into the pan and cook until crispy and deep brown.

Fluffy Egg Mountain

I came across this recipe when browsing old cookery books in a charity shop. Quite frankly, it puts boiled egg and soldiers to shame:

Tucking in to my Fluffy Egg Mountain!

(Serves 1)

1)      Toast a slice of bread.

2)      Separate an egg yolk and white. Put the yolk aside.

3)      Whisk the egg white until it forms stiff peaks.

4)      Butter the toast. Dollop some of the egg white on top and make a well. Carefully place the yolk inside the well. Don’t break it!

5)      Gently place the remaining egg white on top to cover the yolk.

6)      Sprinkle with salt and pepper. Grate a generous helping of Parmesan or Gruyère cheese on top.

7)      Place in the oven at 190⁰C for 8-10 minutes for a soft yolk. Yum!

Chorizo and Potato Frittata

This is your fuss free, one pan mid-week meal sorted.

 

(Serves 1-2 depending on whether you serve it alone, or alongside salad)

1)      Boil 4 new potatoes (skin on) until cooked. Leave to cool.

2)      Slice a red onion and some chorizo. Cook for a few minutes in a small frying pan with a splash of oil, until the onion starts to soften. Empty out of the pan and set aside.

3)      Crack and whisk 4 eggs in a bowl, and season with salt and pepper. Over a high heat, pour the eggs into the frying pan, then immediately add the chorizo and onion mixture on top with a handful of fresh coriander. Add the potato slices evenly in the pan.

4)      Cook for a few minutes on the hob, then place under the grill at maximum heat until golden brown and cooked through. Sprinkle chilli, fresh coriander and halved cherry tomatoes over the top to serve.

Keep cooking and see you next time!