Deluxe Hot Dogs

Hot dogs are without a doubt one of my favourite foods. I know, I know, mystery meat, preservatives, calories, carbs but do you know what? I just don't care. I love them!

My dad is also a hot dog lover, and while I don't think he shares my level of devotion, I know he enjoys a good hot dog, particularly with all the trimmings. So I figured for a treat this Father's Day I would up my hot dog game and cook up some deluxe hot dogs, combining some of the best foods (in my opinion) with hot dogs, cheese, bacon, onion and of course tomato sauce.

While they may not look like stunners, these fancy suckers are super delicious, super decedent, super impressive, and I'll let you in on a little secret, super easy!

This weeks hints & tips:
* I cooked my hot dogs in the oven but you could just as easily cook them on the bbq or in a fry pan.
* You can add any of your favourite hot dog toppings to these deluxe dogs. I add onion, avocado and spicy red tomato sauce. My Dad added onion, mustard and spicy red tomato sauce to his. It's all up to you!
* Make sure you get the skinless hot dogs (known as American style or Footy franks), they are generally available pre-packaged in the fridge aisle of the supermarket.
* If you are an extreme bacon lover, you could finely dice the left over bacon and fry it off to add as a garnish to your deluxe dogs.

Deluxe Hot Dogs

Serves: 6
Prep time: 10 minutes
Cooking time: 20 minutes

Ingredients
Hot dogs
6 skinless hot dogs
6 bacon rashers
Cheese Sauce
25g butter
1 tablespoon plain flour
1.5 cups milk
2 cups grated cheese
25g grated parmesan cheese

6 bread rolls
any extras you choose

Method
Preheat oven to 190°C.
Trim the bacon rashers, removing the short cut and the rind so you are left with just the tail.
Wrap the tail around the hot dogs, securing with a tooth pick at either end.
Place hot dogs in the oven for 20 minutes.
Meanwhile, melt butter in a medium saucepan.
Once the butter has melted, stir in the flour and cook off for a couple of minutes.
Slowly add milk, whisking constantly.
Bring your sauce mixture to a simmer, stirring regularly.
Simmer for 5 minutes, stirring regularly, until it has thickened.
Stir in all the cheese until melted and season to taste.
Let sauce cool slightly, stirring regularly.
Once the hot dogs have finished, go crazy! Place your hot dog in a bun and top with cheese sauce and all your favourite toppings!

Chocolate Tart

I have mentioned before that I am generally more of a savoury food type of person. Give me a plate of cheese, biscuits and chips any day! Ironically, however, I find myself creating more sweets recipes than savoury and getting more enjoyment from cooking sweets. The only problem is that I will often eat one, small, portion of what I have cooked and am left with nearly a whole dessert.



This comes in very handy when we are having guests though. Last night was one of those nights. We were having some family and friends over for homemade pizzas (my Dad's specialty) so dinner was sorted. While browsing through my sweets recipes for dessert I had the urge to make a chocolate tart. Always a winner in my books! And it is super, super simple but looks impressive (again a win if you ask me).



Well the night was a success and both the pizzas and the tart were a big hit. So I thought I would share the recipe with you.



This weeks hints/tips:
* You can use frozen shortcrust pastry or even a pre-made pastry shell. I have gotten my shortcrust down pat these days so I don't bother but I know that some people find pastry intimidating.
* I used a food processor to make my pastry but it is simple to make by hand.
* Make sure you use decent chocolate, not home-brand! I use Nestle chocolate melts.
* This would be lovely made with dark chocolate as well.
* A little salt added to the ganache filling would cut through some of the sweetness and really make the chocolate sing.
* I used fresh raspberries to serve with the tart, but any berries, fresh or froze, would work wonderfully.
Enjoy xxx

Chocolate Tart



Servings: 16
Prep time: 15 minutes
Baking time: 30 minutes
Total time: 3 hours

Ingredients
Pastry
200g plain flour
Pinch of salt
100g chilled butter, cubed
50-60g ice cold water
Ganache Filling
500g milk chocolate
300g thickened cream
Optional
Cream or ice cream, to serve
Berries, to serve

Method
Place flour, salt and butter in food processor. Mix for 10 seconds on med-high.
Add water and mix for a further 5-6 seconds on medium high or until it forms a rough dough.
Knead lightly on a floured surface, wrap in glad wrap and place in fridge for 30 minutes.
Pre heat oven to 180ºC.
Once the dough has rested, roll it out on a lightly floured surface. Then place it in a greased pie dish or tart tan and prick the base with a fork.
Gently place baking paper inside the case and fill with blind baking beans or uncooked rice.
Cook in oven for 15 minutes. Remove beans or rice and baking paper and bake for a further 15 minutes.
Remove tart case from the oven and allow to cool for about 30 minutes.
Meanwhile, place chocolate and cream in a microwave safe bowl.
Microwave on high for 60 seconds. Stir chocolate and cream until the chocolate is melted and they are well combined. If necessary, microwave ganache for a further 30 seconds.
Allow ganache to cool slightly.
Pour ganache into the tart case and place the tart in the oven to set (I like to let it set for at least 2 hours).
Serve with cream or ice cream and berries.

Mixed Berry and White Chocolate Friands

As a general rule I am more of a savoury snack type person. I love pretzels and salty little morsels. Sit me down with some cheese and crackers, or some chips, and I will be one happy little Corinne. There are times however when you just want something sweet. And there are a few sweet things I will never say no to. Last week I told you my all time favourite dessert was cheesecake. This is so true I could eat cheesecake any time of the day or night. This week I am going to share my favourite afternoon tea sweet. Berry and white chocolate friands.

Coffee dates with friends, while super trendy and lots of fun, can be a little boring for me when it comes to ordering. I don't often drink hot drinks and when I do order one I usually only drink two thirds of the mug before I lose interest. This means that at catch ups I am often the one sitting there with a glass of water or soft drink while everyone sips away at their hot beverages. Because of this I always try and ensure that we are headed somewhere that serves something tasty to eat. I love looking at all the delicious, pretty little sweets in the glass fronted cases. I do not, however, enjoy making a decision on which sweet to buy. Decision making and I are not exactly buddies, in fact I hate it! Friands are the exception to this rule. If I spot friands in that glass fronted cabinet all bets are off, the decision is made and I am guaranteed to not have ordering remorse.

That's a thing right? I'm not the only one who suffers from buyers remorse at restaurants am I? You know, when you um and ah over the menu, eventually making a last minute decision when pressed by the waitstaff and regret your decision as soon as it arrives. I am notorious for it.

Anyway friands never give me ordering remorse. They have also become one of the most requested sweets for me to bake by my family. So I thought it was time to share one of my most popular recipes with you.

This week's hints/tips:
* I used mixed berries today, I usually use just raspberries but thought I would mix it up this time. I was also out of raspberries, haha. So basically you can top them with whatever you think will work.
* I usually bake my friands in muffin cases. This is for a few reasons: it makes cleanup easier; I am too lazy to grease my pans; I don't own a proper friand pan.
* Save your left over egg yolks. They can be used to make pudding or lemon curd or custard. Store in an airtight container, covering the yolks in water, for up to two days in the fridge.

Enjoy!

Mixed Berry and White Chocolate Friands



Makes: 12
Prep time: 10 minutes
Baking time: 30 minutes

Ingredients
6 egg whites
185g butter, melted
1 cup almond meal
1 1/2 cups icing sugar, sifted
1/2 cup plain flour
100g white chocolate chips
100g (roughly) frozen berries

Method
Preheat oven to 180°C. Line or grease 12 pan muffin tray or friand tray.
Place egg whites in a bowl and whisk lightly with a fork to combine.
Add butter, almond meal, sifted icing sugar, and flour. Stir to combine.
Add chocolate chips and stir through.
Divide batter evenly between pans.
Bake friands for 10 minutes, then top with berries. Bake for a further 15 - 20 minutes, until golden.
Cool on wire rack (right side up).
Drizzle with melted white chocolate or dust with icing sugar before serving.

International Cheescake Day 2015: Chocolate & Salted Caramel Cheesecake

Did someone say cheesecake?! International cheesecake day? A whole day to celebrate the wonder that is cheesecake? Count me in!

I could not resist using this photo. Not only because it is a great picture of the cheesecake but
notice my photobomber in the background. He thought it smelt amazing. He was no more than
a metre away the entire time I was photographing.

If you asked me to list my favourite desserts there is no doubt that cheesecake would top the list. If you asked me to list my favourite cheesecakes however, I would really struggle. Cheesecake is such a versatile dessert, which is one of my favourite things about it. Chocolate, mint, caramel, lemon, black forrest, vanilla, the possibilities are endless.

Some of my favourite recipes that I have created are cheesecake recipes. The challenge of deciding on a flavour or flavour combination. Picking the right ingredients. Balancing the flavours and texture. And of course unveiling the masterpiece and tasting your victory. It really is one of those recipes that are deceptively simple and once you have mastered the basic recipe the possibilities are endless.

This recipe (as proven by the vote on my facebook page) is super popular and is so delicious. The combination of caramel and chocolate is classic and the addition of the salt really makes the cheesecake sing.

This weeks tips/hints.
* If you aren't a fan of salted caramel simply omit the salt from the recipe to make a nommy chocolate and caramel cheesecake instead.
* The pretzel crumb is optional. I personally love the salty, savoury, crunch it adds to the cheesecake. Again if it's not your thing, leave it off.
* The salted caramel sauce recipe makes a lot. Just pop any left overs in an air tight container in the fridge and warm up as necessary. It's great on ice cream.
* This is quite a soft cheesecake (I had forgotten about that since I last made it!). If you wanted it firmer you could play around with the cream cheese to top n fill ratio. Alternatively it would work wonderfully as individual cheesecakes in glasses or jars. Or next time I am going to add a small amount a gelatine to achieve the consistency that I want, I will update you!

Chocolate and Salted Caramel Cheesecake
Prep time: 30 minutes
Set time: 5+ hours (overnight is best)

Ingredients
Base
250g choc ripple biscuits
100g melted butter

Filling
380g cream cheese
380g tin of Caramel Top n Fill
1 tbs lemon juice
salt, to taste

Ganache
150g milk chocolate
150g thickened cream

Salted Caramel Sauce
1 cup brown sugar
3/4 thickened cream
60g butter
salt, to taste

Crushed pretzels (optional)

Method

Place biscuits in food processor and blitz until they create a crumb. Add melted butter and blitz until mixed.
Pour crumb into 19 cm springform pan and press gently into base and up sides (about 3/4 of the way).
Place in fridge while you make the filling.

Place cream cheese in mixer/processor and beat until smooth. Add caramel top n fill and lemon juice and blend until smooth and creamy. Salt to taste.
Pour filling over base and return to fridge to set (4 hours or overnight is best).

Once cheesecake has been setting for a few hours start on your ganache and salted caramel sauce.
To make the ganache place chocolate and cream in a microwave safe bowl. Microwave for 30 seconds, then stir. Return to microwave and cook for a further 30 seconds. Remove and stir until all the chocolate is melted and the ingredients are well combined. If necessary return to microwave for a further 10 seconds at a time. Let ganache cool and thicken for half an hour or so, stirring occasionally.

To make the caramel sauce combine ingredients in a saucepan and place over medium high heat until butter is melted, stirring occasionally. Once butter is melted simmer mixture for 4 minutes stirring constantly. Set sauce aside and allow to cool.

If adding pretzels, place a handful in food processor and blitz for a few seconds.

Once your sauce and ganache have cooled, remove cheesecake from the fridge. Drizzle ganache and caramel sauce over the top. Sprinkle pretzels over the cheesecake. Return to fridge for a short while to allow the toppings to set.

Enjoy!

Rocky Road Cake

Do you ever get an idea in your head and you simply cannot rest until you have tried it? This happens to me often, whether it be a craft project, finding a piece of clothing or decor that I feel like I have to have, or a recipe idea. I will admit that I am terrible at losing interest part way through if I am not succeeding though. If you look through my crafting things, or look in any of my notebooks you are likely to find at least one half finished 'great idea' project. Off the top of my head I can name at least 2 half finished crochet hats, 2 started crochet blankets, 1 recipe and 2 unfinished craft projects.

This week's feast was one of these great ideas. I tossed the idea of a rocky road cake around in my head for several days. I imagined a moist, dense chocolate cake, with rocky road ingredients in between the cake layers, covered in smooth, rich ganache, topped with rocky road pieces. So of course I set out to make this dream a reality. Unfortunately (for you guys!) it has taken me 2 weeks to 'finish' this great idea project and write up the recipe to share. I also apologise for the quality of the photos. I tried a new setting and rushed as I was dying to try the cake, it wasn't until I loaded the photos on the computer, days later, that I realised how terrible they were!

Overall I was really happy with the end result, and it went down a treat with the whole family (which on this particular family dinner was 8 adults, 2 teenagers, and a three year old). There are a few things I learnt or would do differently next time though. So onto the recipe!

This week's tips and hints.
* DO NOT LEAVE OUT THE COFFEE. My mother was very concerned when she saw me adding coffee but I can assure you, as I did her, that it is a key ingredient. I did a lot of reading about chocolate cakes and discovered that the coffee helps to provide the moist texture and full flavour that makes this cake so good. You cannot taste the coffee in the final product.
* As you can probably see in the photos my ganache was not great, it is something I am still trying to master. I have narrowed the cause down to two mistakes. Always use good quality chocolate, I cheated and used cheap cooking chocolate. Big mistake! Also I tried to heat my cream and pour it over my chocolate. This just didn't work. My advice (having practiced since) is to heat the cream and chocolate together.
* I'm sorry I don't have quantities for the rocky road ingredients, if I'm honest I just used my judgement and guessed. You can use any ingredients you want. I used what I enjoy in my rocky road, I know there are lots of different recipes.
* I melted the marshmallows for the middle layer. You only need to place a small amount between the layers, it will spread and if you use too much it will leak out the sides and you will spend ages tidying it up and removing the excess, trust me.

Rocky Road Cake

Prep time: 30 minutes

Cooking time: 40 minutes

Ingredients

Cake

2 cups sugar

1 3/4 cups all-purpose flour

3/4 cup cocoa

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt

2 eggs

1 cup buttermilk

1 cup strong black coffee

1/2 cup vegetable oil

1 teaspoon vanilla extract

Rocky Road

Milk chocolate

Crushed nuts

Glace cherries

Marshmallows

Desiccated coconut

Ganache 

Dark Chocolate

Thickened Cream

Method 

Heat oven to 180°C. Grease and flour desired pan/s.

Stir together sugar, flour, cocoa, baking soda, baking powder and salt in large bowl.

 Add eggs, buttermilk, coffee, oil and vanilla; beat on medium speed of mixer 2 minutes (batter will be thin).

Pour batter evenly into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. 

Cool 10 minutes; remove from pans to wire racks. Cool completely.

Meanwhile make a small quantity of rocky road, by melting chocolate and combining all ingredients. Allow to set in fridge.

 When set chop into small chunk and reserve for top of cake.

Make ganache using equal parts chocolate and cream. Place in microwave safe dish and heat for 1 minute. Stir. If the chocolate is still not melted, repeat at 10 second intervals.

Place in fridge to cool.

Once cake has cooled and ganache has cooled and set, it is time to assemble.

Spread ganache on the top of the bottom cake and the bottom of the top cake. Spread a small amount of each roacky road filling on the top of the bottom cake (remember that a little of each ingredient will add up to a lot altogether). 

Place top cake on top.

Cover the entire cake with ganache and allow to set in the fridge.

When set, place reserved rocky road on top.

Enjoy!

Bombay Beef, Lemon Saffron Rice and Homemade Naan

Hello again fellow food lovers! I hope you all had a wonderful Easter. I spent just over a week away, first at a Hot Rod run in Narrandera, catching up with family and old friends and then some time visiting my Nan. I love the Easter long weekend. Every year we travel down to attend the hot rod run, that I have been attending since I was 6 weeks old. I get to see friends that I often don't see at any other time of the year. And it is a great weekend, with great food, music, company and fun stuff to do, with the extra bonus of cool cars and awesome style. After the weekend I often hang around to spend some time with family because the town I grew up in is only 20 minutes away.

How I spent most of my long weekend. Relaxing with a view like this.

I haven't lived in Leeton for almost 15 years now, but I still have family there. While I love where I live and I have no desire to move back there, I love visiting once a year, returning to familiar places and seeing how the town has changed. I mean when I lived there we had just gotten Woolworths and that was a big deal. Now there is a McDonalds, Red Rooster, ONE set of traffic lights and other things I never dreamed of. But the heart of the town is the same, as shown by the out pouring of love, support and grief shown by the whole community following the tragic events surrounding the disappearance and murder of Stephanie Scott. Leeton is the kind of town where even if you don't personally know someone, you know someone who does or who has been affected by an event. My heart is breaking for a family and community in mourning. And I will admit that (as anyone who knows me can attest) this all hit a little too close to home and shook up a few of my own thoughts and actions.

Some of the hot rods in my family.

The other thing I love about returning to the Riverina? The food! There is no point beating around the bush, while Port Macquarie does somethings well and has a great hospitality industry, there is some food they just do better in the Riverina. I was enjoying the food so much (and posting so many facebook updates about it) that a friend had to ask if I was on a 'food-cation'. And if I'm honest that was pretty much what it was. I had a list of foods I wanted to eat and managed to tick them all off. Everything from Chinese, battered savs, pizza, to my version of bottled heaven, Portello and my favourite sweet treat, Junee White Gold (soft liquorice covered in white chocolate). The food was everything I remembered it to be, but I'm sure I put on several kilos! Haha

See what I mean about awesome style? This is one of my all
favourite dresses by Pigtails and Pirates.
Seriously check them out!

One cuisine we do have here at home that I have just fallen in love with is Indian. I have always steered clear of Indian as I am in no way a fan of hot, spicy food. In fact I am quite a sook. I can't stand it and I'm not a big fan of the taste of chilli, something that the rest of my family just can't understand. So while I am careful to order only mild dishes, I still often find them quite hot. I am growing to love the cuisine though so last weekend I decided I should try my hand at my favourite dish, and control the spice level myself. So like always I read quite a few recipes and adapted them to suit my own tastes. I also attempted a red lentil dhal, which was a complete flop. So just ignore it in the pictures. I am going to keep searching for the perfect dhal recipe.

I can't even explain how much I loved this meal. I wasn't terribly confident about making the naan, but it was far easier than I anticipated and was just plain awesome. All three of these dishes will go into regular rotation I think. In fact I cannot wait to make them again! So without further ado here are my recipes for Bombay beef, lemon saffron rice and homemade naan. Enjoy!

This week's tips/hints:
* I used imitation saffron powder as I had never cooked with it before and was too nervous about it to spend $14 on the real stuff.
* I found these great frozen cubes of ginger in the freezer section. I hate grating ginger and always end up with left overs in the fridge that go to waste. These were great, I just popped out the right amount of cubes, added them straight to the pan and the rest are in the freezer until I need more.
* I didn't add any chilli due to my own personal preference, so basically add as much as you want!
* Same with the garlic. I only added half a teaspoon as it upsets my mother's stomach. You might like to add a bit more.
* I cook most things in coconut oil these days but you can obviously fry in what ever you like.
*Finally I will apologise for the picture quality this week. I was far to excited to eat my feast and far to lazy and tired to stage proper photos. So sorry for the bad iphone pictures!

Bombay Beef, Lemon Saffron Rice and Homemade Naan

Bombay Beef

Ingredients
500g stewing steak/gravy beef
2 onions, chopped
2 carrots, chopped
1 small eggplant, chopped
1 large potato, chopped
2 teaspoons fresh ginger
1/2 teaspoon fresh garlic
1 teaspoon tumeric
2 teaspoons cumin seeds
1 teaspoon coriander
1 tablespoon tomato paste
400g chopped tinned tomatoes
200ml beef stock
240ml coconut milk

Method
Gently fry onions, carrots, potato and eggplant until it starts to soften.
Add the ginger, garlic, spices, tomato paste and beef. Mix to coat thoroughly.
Add tinned tomato and beef stock. Bring to the boil.
Reduce heat and add coconut milk.
Cover and simmer for 45 minutes to an hour, until beef is tender and potatoes are soft.

Lemon Saffron Rice

Ingredients
1 tablespoon butter
1 tablespoon olive oil
2 1/4 cups basmati rice
4 cups chicken stock
1 whole lemon, zest and juice
1 teaspoon saffron powder
3 cardamom pods, gently crushed

Method
Place butter and oil in a large saucepan. Melt butter over a medium-high heat.
Once it is shimmery hot, add rice and stir to coat.
Cook for 2-3 minutes, stirring constantly.
Add saffron, cardamom pods, stock, lemon zest and juice.
Bring to the boil.
Cover and reduce heat.
Simmer until the rice has absorbed all the liquid (about 10-15 minutes).

Homemade Naan

Ingredients
4 cups plain flour
1/4 teaspoon salt
1 1/2 teaspoons baking soda
1 tablespoon sugar
1/4 cup hot water
3/4 teaspoon dry yeast
3/4 cup warm milk
1 cup greek yoghurt
melted butter, for brushing
herbs for topping, option (I just topped mine with salt and pepper)

Method
In a medium sized bowl or jug dissolve sugar in warm water.
Add dry yeast and stir until dissolved.
Let sit for about 10 minutes, until mixture begins to froth and rise.
Add remaining dry ingredients to a large mixing bowl, form a well in the centre
When yeast is frothy, add warm milk and yoghurt.
Pour wet ingredients into the centre of dry ingredients.
Mix ingredients together with a wooden spoon or spatula. When dough starts to come together, use you hands to finish mixing, stop as soon as it comes together and forms a ball. It should be sticky.
Cover bowl with a damp tea towel and let sit in a warm place for 1 hour.
Divide dough into 8 equal balls. Using a rolling pin, roll each piece of dough into an oval shape about 1/4 inch (1/2 cm) thick.
Heat pan over medium-high heat until quite hot.
Brush both sides of naan with melted butter and sprinkle with your desired herbs or spices.
Place in hot pan cook for 1-2 minutes, until you see bubbles start to form. Flip and cook for a further 1-2 minutes, until large toasted spots appear on the underside.
Place naan in a tea towel lined dish.
Repeat with the rest of naan.

Satay Chicken Skewers

I did it! I finally tried one of my new recipes that I have had planned for weeks! Super simple satay chicken skewers. These were adapted from the Woman's Weekly Five Day Diet recipe book. I love the idea of this book. It is full of delicious looking, fresh, simple food and allows you to have your weekends free to eat whatever you want. My only (personal) problem is that while each recipe has the nutritional information the days don't seem to stick to a calorie intake amount. This is all personal preference though, I find I get better results if I set myself a calorie goal. So I took what I felt would work for me from the book and adapted it to fit. I often find that calorie controlled recipes (Woman's Weekly, Michelle Bridges, etc) are lacking in a variety of vegetables as part of the meal so I often bulk them out with extras because I love veggies (and I'm not going to beat myself up for going over my goal with veggies).

So the first recipe I decided to try was the satay chicken skewers. They sounded tasty and super easy. And they didn't disappoint. I tried the pickled carrot and cucumber but found it a bit lacking only having the two types of vegetables and will probably have a salad next time. I also cheated and used 90 second rice, which I guess is only really cheating on the cooking time, but I hate cooking rice so I loved this. I was just cooking for myself tonight so I also appreciated that the recipe is very simple to halve. Add a glass of white wine and I was very happy.

My hints/tips this week are:
 Soak the skewers in water for about 30 minutes before you want to use them. It makes it easier to skewer the meat and stops them from burning when you are cooking.
While you can use any type of peanut butter, I think crunchy would work best. I used smooth as that was what I had in the pantry but think the extra crunch would have been awesome.
This recipe serves two.
Enjoy!

Satay Chicken Skewers



Ingredients
1 tablespoon finely chopped lemon grass
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
250g chicken tenderloins (I cut mine into 6 strips of similar size)
2 tablespoon peanut butter
1 cup chicken stock
brown rice, to serve

Method

Combine lemongrass, cumin, coriander, turmeric and chicken tenderloins in a bowl. Allow to stand for 15 minutes.
Thread chicken onto skewers.
Cook chicken in frying pan over medium-high heat until golden and cooked through.
Remove from pan and cover with foil to keep warm.
Add spices leftover from marinating chicken, peanut butter and stock to pan. Stir until combined and allow to simmer over a low-medium heat until the sauce thickens.
Serve with your choice of sides. Drizzle satay sauce over the top of the skewers.

I served my meal with brown rice and a simple pickled carrot and cucumber salad. To make the salad finely slice 200g carrot and 150g cucumber. Toss is 2 tablespoons of lime juice and 2 teaspoons of caster sugar. Allow to stand for 30 minutes. Drain off excess liquid and serve.