Doesn’t it piss you off when a recipe book can’t do the basic thing they are meant to do, and enable you to recreate it?

Well, they have excelled themselves in the Dutch Cooking Today cookbook and got the proportions so out of whack, that I have finally decided to rewrite the recipe after testing it about half a dozen times and finally getting the proportions right. If it works well, this cake is simply delicious. I took one to my friend Stephanie’s, along with a Dutch apple pie, and although she normally isn’t into this sort of cake, she tried it to be nice. Happy to say, she was on the end of it!

So, if you want to be on the end of it, don’t refer to the cook book.

Oh, the other thing I love about this flan is that it is from the region of Holland that my father is from – Limburg. They specialise in flan (called vlaai in Dutch), and the Rijste vlaai (Rice flan) is particularly good. It’s basically a flan base with rice pudding on it, baked. Delish. You can get a million different types of flan, and if you wish, you can substitue the cherries for other fruits (plums, apricots, summer fruits) and you can vary the base from custard to rice pudding as well. The crumble is not common on all types of flan.

So, to get you started, here’s a cherry crumble flan. Hope you enjoy!

The base

Ingredients

• 50g butter, melted
• 250g plain flour
• 25g raw sugar
• 1 dessert spoon of  dried yeast
• pinch of salt
• 1 egg yolk
• 100ml tepid milk

What you will need

Ingredients

What to do

Some variations

• Substitute plums or apricots for the cherries.
• Make a nut topping by adding 50g of finely chopped hazelnuts to the crumble mix.

Due to overwhelming feedback from my Facebook friends, here’s my latest and greatest guilt-free dessert. Awesome for the wheat-free, sugar-free, fat-free conscious friends.

I picked this recipe up today at work, attending a healthy cooking class (I work for a Health Insurance company, so it’s good to see the company promoting this stuff). Never mind blogging the Quinoa salad (I will blog it, but it’s not as high a priority as these rum balls). They come from www.eatwellnutrition.com.au

In class the teacher had a variation on this recipe (ie no Rum), but I just couldn’t help myself. If it’s shaped like a rum ball, and looks like a rum ball, then really, it should have rum in it. She basically added a teaspoon of ground coffee powder instead of the rum/bitter dark chocolate.

The core ingredient in this recipe are fresh dates – not dried ones. You can easily get fresh dates in the produce section of the supermarket. They are soft and juicy, and bind all the other ingredients together. The other ingredients in this recipe are mostly nuts and seeds – high in Omega 3 fatty acids and proteins and the sugars are natural sugars (low GI, so they will sustain you for longer). Plus this is so yummy, who can resist (unless you have a nut allergy of course!!!).

The best bit is there is no cooking to do. I made a batch in 10 minutes. Perfect.

Ingredients:

• 220g fresh dates (not dried) – about 12 dates in total
• 2/3 cup Pecan nuts (you can use Almonds or Walnuts too)
• 4 teaspoons Almond meal
• 1 teaspoon Vanilla Essence
• 1/2 teaspoon of rum (I have 80% alcohol volume rum that I bought back from Holland, and it’s so strong you can’t drink it. But it’s perfect for this recipe).
• 4 teaspoons Chia Seeds (you will find these in the health section of the supermarket).
• 2 or 3 squares of organic dark chocolate (very high cocoa content is best, and is lower in sugar).
• Desiccated coconut for coating.

What you will need:

Fuelled by a comment made my my 5 year old (who constantly reminds me that she is 5 and a half!) that I haven’t made chicken and noodle soup in a long time, I whacked one up today in 10 minutes, and it must have been pretty good, because it is being touted by all as their most favourite soup. That is a tall order. I was pretty pleased with myself considering I just pulled things out of the cupboard and didn’t follow a recipe.

Now that we buy organic chickens, and they cost an absolute fortune, I have taken to roasting them and then collecting all the bones and uneaten bits and making chicken stock. So in my freezer I had some uneaten chicken legs soaked in stock, which had all the residue of roasted pumpkin, potato, parsnip, carrot, onion and lots and lots of garlic.

Ingredients

• Chicken stock, and any left over bits of chicken meat (for this I used the meat off a few chicken legs), and a few other random bits of chicken meat that were pulled off the roast.
• 4 spring onions, sliced
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon hoisin sauce
• Optional 1 or 2 teaspoons sambal oelek
• 270g udon noodles – the supermarket sells an organic variety – cool!

What you will need

• Large saucepan

What to do

1. Heat the stock
2. Remove the meat from any bones and put into the soup
3. Add enough water to the stock to bring it up to a desired level
4. Add the soy, sesame oil and hoisin sauce
5. Add the udon noodles and spring onion
6. Heat until the noodles are cooked (about 5 mins)
7. Garnish with more spring onion if desired

Served 4 hungry people. I added some sambal oelek to my bowl so that it was taken from kiddy-licous to a more adult zone.

I married one of the few Dutch men on the planet who doesn’t like cheese. Yes, Tom won’t eat it. I don’t know why. I suspect he had some horror cheese experience earlier on in life. Who knows. It’s hard to believe really, considering his parents would probably die from withdrawal symptoms if you took cheese out of their diet.

Even worse than that, he doesn’t like mushrooms. That really limits the repertoire a bit. Regardless, I have started to cook mushrooms now and again, and I figure that he and the rest of the family can just pick them out if they don’t like them. I like them, and I don’t see why I should go without all the time.

It’s when you have friends coming around that you can splash out and rustle up something that you don’t get to have very often, and for me, this is the dish. Inspired by the Squire’s Loft steakhouse, I made my own version of their Fetta and Garlic Mushrooms. And it’s pretty easy and great to have as a vegetarian option.

Ingredients

• A bag of your favourite mushrooms
• 250g block of fetta
• 3 to 4 large cloves of garlic
• Olive oil to drizzle
• A bunch of fresh Parsley, chopped

What you will need

• Stove top/oven dish
• Garlic press

What to do

1. Brush the mushrooms clean
2. Place them with their stalks upright in a dish
3. Crush 3 to 4 large cloves of garlic over the mushrooms
4. Crumble the fetta over the mushrooms
5. Sprinkle the chopped parsley over as well
6. Drizzle with olive oil
7. To cook, you can heat the mushrooms on the stovetop to soften, and then place under the grill to brown the fetta slightly.

Must be eaten with really good friends who will still love you even with your garlic breath. This dish is totally delishious!

I have long been an advocate of butter – as opposed to margarine. I don’t see what the lure is behind a man made concoction when compared to something natural. I personally believe that even though butter contains fat, that our bodies are better designed to absorb, burn and then excrete natural foods rather than laboratory ones.

I used to think the margarine adds on television were a bit of a laugh too – some mum serving up veges with a knob of Meadow Lea on top, smiling lovingly at her family – with the slogan – You ought to be congratulated. What a load of crock! Also, on the packaging they really push that fact that Margarine is “Polyunsaturated”. Sure, your average mum majored in inorganic Chemistry and totally get’s what that means. For some reason if it sounds high tech and complicated, we love it. Oh…that must be better. Right? Allowing such propaganda in food advertising makes the whole industry look like it is a joke.

Instead, real food, the food that Grandma used to make, just doesn’t have the same sexy edge retail edge. You can’t make that sound complex or sophisticated, but that is the standard I crave, the goal I seek. I want to eat real food like Nan did when she was a girl. Stuff that hasn’t been sprayed or tampered with, had the fibre removed and then wonder-soft fibre added back in or genetically modified to be bigger and more tasteless than ever before.

I listened to a very interesting webcast a few months ago – by chance more than anything because Amber was sick (take them to creche and they just get one thing after another). Working women online did a series of webcasts every Thursday at 10am (not a time I am normally near a PC with sound) with a different guest speaker every week.

The week I got to listen in the speaker was Cyndi O’Meara – a nutritionist who advocates essentially food that is as close to it’s natural source. Of course, we have all heard this time and time again, and it makes perfect sense that our bodies will better absorb food from a more natural source than a laboratory concoction. However, Cyndi goes one step further by having done her research and understanding what our bodies really need, and what some of the ‘laboratory foods’ really do. It helps people like myself to make changes if I can understand the ‘why’ – and this needs to be from a trusted source.

So, after listening to Cyndi talk, I purchased her book Changing Habits, Changing Lives. Cyndi is an advocator for eating real butter, real food, sugar, using real ingredients, and not being sucked in by the marketing on food products. She spends much of her time teaching you about additives, and understanding how to read and understand food labels. Much of what she says goes against what you hear in the news these days about what you should be eating, and yet, it makes much more sense. If you go to Cyndi’s website, it has a ‘weight loss’ focus, which I guess is an issue for many people. I am not really interested in a 21 day weight loss diet. But I am interested in what she has to say about food, and cooking utensils, additives and preservatives and food supplements. I would highly recommend her book.

I recall when I was a school girl, I went to a Catholic girls school with approximately 1000 girls. When I started school I clearly recall a few overweight school girls because in those days (back in the early 80′s) an overweight kid was the minority. And we had ‘Milk bars’ that lured us in on the way home, hot chips were a treat I frequented often. Mum would always make us three rounds of sandwiches, a baked biscuit, a piece of fruit, some dried apricots. When we got home, dinner was mostly cooked at home, and most of the ingredients were grown by Dad in his community garden plot alongside the Tullamarine freeway. When it comes to desserts, Mum would pull out all of the stops, and desserts can range from a Lemon Meringue Pie to Cheesecake – oh the list goes on and on and on.

I recall when I was in year 12, sitting with my friends Sally and Louise, devouring my three rounds of sandwiches. I had a girl come up to me, touch my upper arm, and said: “Those are the arms of an anorexic”. Clearly she was blind, or trying to help me confess that yes, the three rounds of sandwiches were just a front, and secretly I was purging them down the big white telephone. In reality, I was eating like a horse, had a metabolism that was on fire, and couldn’t wait to get my next feed.

Clearly our food has changed since those days, and so many children and adolescents appear to have weight issues. I have mostly maintained the sort of diet I had as a child, and where I have veered from it and gone for convenience, I have noticed my weight creep.

Reading Cyndi’s book it has helped me understand why, and understanding why makes it so much easier to then change your practices. Where possible for us it is now home grown, organic, or made from scratch. When I buy something, I am looking at the labels and choosing differently. And I now really value something that I know rather than giving that away to someone else for conveniences sake.

So….back to butter. I know that butter isn’t hard to make, but I have never done it. I went home for dinner the other day and was excited about making butter, and Mum’s response was oh, we used to do that all the time…and onto the next topic. It’s such an non-event for her generation. I was so excited and proud of the fact that I had turned cream I had carefully siphoned off the top of the milk into butter I could hardly contain myself. Looks like my generation really missed out on the basics.

So how do you do it? A really good web-video by Professor Robert Kramph helps explain the whole process.

Ingredients

• Cream (mine is from a real cow, but if yours isn’t – just make sure it has no additives of any sort)
• Pinch of salt (optional)

What you will need

• A well sealed jar
• Cream allowed to sour for a few hours

What to do

• If you need to, siphon the cream off from the milk (I used a turkey baster after experimenting unsuccessfully with other things)
• Place the cream in a jar and leave on the bench for 12 or so hours until the cream starts to sour (or better still, don’t throw out your sour cream)
• Shake the jar for 3.5 minutes – the butter will eventually separate from the buttermilk
• When the butter is formed, pour off the butter milk off and set it aside (it’s great for smoothies, cooking, bread baking)
• Press the buttermilk out of the butter, to do this you can wash the butter in cold water. This prevents it from going rancid
• You can eat the butter straight, or lightly salt it and pat it into shape and refrigerate it for up to one week.

Few things rival the sort of bread you can buy in France. In Australia, there is now a growing artisan bakery movement, and these days I can buy beautiful bread not far from home, but we have never been able to make anything at home that competes….until now.

The recipe comes from The Bread Baker’s Apprentice: Making Classic Breads with the Cutting-edge Techniques of a Bread Master. This is the best bread book we have by far, and from it you can learn how to make the most wonderful of breads without being a master. I would be so cheeky as to say that the best bread recipe in the book is this one – Pain a l’Ancienne. Although its name suggests that it is an ancient type of bread, it is the exact opposite. The technique used is quite different to how most of us view making bread (if we have any preconceived notions at all).

Firstly, it doesn’t involve warming the yeast – instead you mix the yeast using ice cold water, and then let it prove in the fridge for 1 to 2 days. During this time the delayed fermentation of the sugars in the flour mean that the bread develops a wonderful crust (as shown above), but is fluffy and white and non-yeasty tasting on the inside. When it comes out of the oven, you just have to get out the butter and eat it.

The other great thing for us is that because this dough spends time in the fridge, we have a few going at a time, and when we need bread, take it out, rest it on the counter for a few hours, cook it and then eat it. It’s easier than normal bread.

Last Sunday some friends came around for wood-fired pizzas. Tom served this bread with dips before lunch. By the time lunch came around no one was hungry – and the bread was all gone.

Ingredients

• 6 cups unbleached organic bread flour
• 2 1/4 teaspoons salt
• 1 3/4 teaspoons instant yeast
• 2 1/4 cups plus (make extra and add as needed) ice cold water
• Semolina flour for dusting

What you will need

• Electric mixer with a dough hook (this dough is very wet so it’s hard to do by hand)
• Large bowl – lightly oiled
• Dough cutter
• Pizza stone
• Ovenproof dish for the base of the oven

What to do

1. Combine the flour, yeast, salt and 2 1/4 cups of ice water in the electric mixer and mix on low for 2 minutes
2. Then mix on a more medium speed for 6 minutes
3. The dough should stick to the bottom of the bowl but be free from the sides. If not, add more flour or water to adjust the dough consistency
4. Add the dough to the large oiled bowl
5. Cover with plastic wrap
6. Refrigerate – at least overnight, and at the longest for 2 days

When ready to cook the dough

1. When you take the dough out, check the dough has risen. It won’t have doubled in size, but should have risen slightly
2. Leave the dough bowl out for 2 – 3 hours until it has doubled in size (pre-refrigerated size)
3. When it has doubled, sprinkle the counter with bread flour (be very liberal)
4. Gently transfer the dough to the counter
5. Sprinkle flour on top of the dough
6. Very gently roll the dough in the sprinkled flour – but try not to degas it too much, gently rolling and stretching it (until it is about 8 inches long)
7. Using a dough cutter or pastry cutter, cut the dough in half length wise
8. Do this for each half until you have 4 baguettes (or you can make a bigger loaf if you wish)

Prepare to cook

1. Prepare the oven – I turn it on has high as it can go (250 degrees C), and have a pizza stone a mid-level
2. Have a water dish at the bottom of the oven
3. When the oven is hot, add a cup of boiling water into the oven dish to create steam and shut the oven
4. Gently lift the dough onto a heavily floured wooden board
5. Score the dough with a knife deeply along the length as common for baguettes
6. Add the dough onto the pizza stone and quickly shut the oven
7. The dough will rise quickly with the steam
8. Leave for 6-8 minutes, and then open the oven and turn the bread around. Most of the steam will escape – which you want, as you now want the dough to form a crust
9. Cook for another 12 minutes. To tell if the bread is ready, it is good to stick a thermometer into the centre of the bread. If the temperature is 80-90 degrees C, then it’s good to go
10. Cool on a rack or if you can’t wait, just break open and eat!

We went out for breakfast this morning – a rare treat at the moment – and I know why. Somebody (very small who shall remain nameless) is very determined to stand in a high chair, scream, and snatch things off surrounding tables. Sure, I don’t expect much else from a 10 month old, but it is trying, especially when you are trying to minimise the noise to the rest of the diners who envisaged a relaxing morning. I rescued my cappuccino from the lightening quick reflexes of said person, and put all the salt and pepper shakers out of the way. Spoons were flung, plates grabbed, raspberry muffin was distributed around the highchair in a mile wide radius. But was it all worth it? Well yes. Definitely.

We went to Replete on Barkers Rd in Hawthorn. We have driven past many a time, and there is usually a queue out the front – which is why I noticed them. I mean who queues for a cooked breakfast…honestly? I vowed to Tom that I would never queue for breakfast, nor nightclubs. Not that I am going to be going to any nightclubs anytime soon.

A few weeks ago I went to Replete for the first time with some work colleagues. I had Corn Fritters with crispy bacon, avocado salsa, sour cream, sweet chilli sauce and relish. It was amazing, and so too was most other stuff on their menu. It’s rare to be at a restaurant and feeling indecisive because it all looks too good.  Today, guess what, I had the same again! I am so predictable. I wanted to take Tom because a) it’s really hard to describe food to someone else and b) we hardly ever go out – so it was a nice treat for an otherwise quiet weekend.

The thing I like about businesses like Replete is that they make all their food themselves, and they sell things on the side, such as cutneys, biscotti etc. I also noticed Lemon curd for sale for a tasty $4.50, and wondered what really was in Lemon curd.

Then in the afternoon, while getting up close and personal with the compost, I noticed a neighbours lemon tree that hangs over the lane with some low hanging fruit, so I helped myself to a few. So, armed with fresh unadulterated lemons and the appetite for lemon curd this has had me trawling through recipe books and the internet this afternoon trying to find the perfect recipe.

Lemon curd is basically lemon butter. It can be used on scones, or as a breakfast spread. You can make curd out of other things, such as lime, oranges or raspberry’s. Curd is not the same as jam, as it has eggs in it, it will only last for about a week. But if you are using in a dessert, or on scones, then why would you want to keep it for longer?

I made the recipe below, and am pretty happy with it. Hope you like it.

Ingredients

• 3 eggs
• 1/2 cup fresh lemon juice
• finely grated zest of 2 lemons
• 3/4 cup organic raw sugar
• 56 grams butter
• 1 passion fruit – optional

What you will need

• Double boiler
• Whisk
• Grater
• Juicer
• 1 or 2 sterilised jars (total of about 330mls)
• 1 sieve – optional (if you don’t like lemon rind in your curd then use the sieve)

What to do

1. Whisk the eggs, sugar and lemon juice together
2. Place over the double boiler and stir continuously for about 10 mins or until the mixture thickens
3. Remove from the heat
4. If you wish, you can sieve out any big bits of lemon pulp at this stage. I don’t mind them
5. And add the zest, butter and passion fruit
6. Stir until the butter has melted
7. If you wish, sieve out the zest before placing the curd in jars

The curd will thicken when cooled.

Refrigerate and use within the week.

Dessert option

• Fold the curd with pure whipped cream and serve with fresh fruit

I recall mum making a dish when I was young with chicken and red peppers, and I had a real fanging for it the other day (even though it’s probably been a good 25 years since I have eaten it). Mum called it Chicken Pepperoni – which is clearly not right because hers didn’t have any pepperoni in it, and if you search the web for that you come up with something completely different. 25 years ago, I guess that name might have been very Gour-met, very Classy.

Anyway, I found a few recipes online, and this one looks the closest to it. Then I tested the recipe, and have made a few tweaks here and there.

The verdict – yummy, and also very versatile (gotta love that). We had this with steamed vegetables, you can have it with rice, crusty bread, penne pasta, cous cous, oh the list just goes on. The next time I try this recipe, I might try roasting the peppers first to really caramelise the skins and bring out more flavour.

When I went to get the ingredients, the free range chookins were on sale, and there were 9 red peppers in a bag marked down to $2. The tinned tomatoes I got on wholesale for $1 for 800g, and the other ingredients were in the pantry. So all in all, I got at least 4 dinners and a few lunches for $20. Absolutely have to love that sort of a bargain.

Ingredients

• 2 table spoons of olive oil
• 1 whole chicken cut into 8 small pieces – I prefer to buy a whole chicken these days – it’s more economical and also the bones add flavour
• 3-4 cloves of garlic crushed
• 1 onion chopped finely
• 1 onion cut into rings
• 75g ham finely diced
• 4 red peppers sliced
• 1 800g tin of chopped tomatoes
• 3-4 teaspoons of paprika
• 1-2 dried chillies (I made double this recipe, and for the kids, no chilli, for us, 3 chillies = bliss)
• 1 bay leaf
• salt
• freshly ground black pepper
• 1 bunch chopped fresh parsley and/or coriander (I used both)

What you will need

• Medium sized frypan

What to do

• Heat the oil in the fry pan, and add the chicken pieces. Cook on both sides until they become golden
• Remove the chicken and place in the casserole dish
• Add the onion, garlic and cook until the onion becomes glassy
• Optional – roast the peppers to caramelise the flavours on the skin (note I haven’t done this, but I think it will really enhance the pepper flavour)
• Add the ham and the peppers into the onions and sweat down
• Add this to the casserole dish
• Add the tinned tomato to the casserole dish, the paprika, the chilli and the bay leaf
• Add salt and pepper to taste and remove the bay leaf.
• I added chopped fresh herbs at the end, so that their vigorous colour is maintained.

Serves 6, with left overs.

I haven’t blogged for a while, probably because there is really no such thing as a work life balance when you have three kids. It’s more like work – life compromise. And unfortunately it’s the creative delights such as writing that get the first flick.

I have to say however that I am really very proud of myself this year. I have managed to change some behaviours for the better, including cooking more of our family dinners, lunches and breakfasts from scratch, making lunches to take to work for myself, not buying coffees regularly at work, and also doing some exercise (yoga is now being offered at one lunchtime a week at work – fantastic). It all adds up, both in cost savings, but also for the health of my family too.

I have taken to cooking in bulk on the weekend, freezing half of whatever I make in glass pyrex containers, and putting the other half in the fridge. We have been living off soups, casseroles, and the like, all made from organic or if not that, good quality ingredients. I have a weakness for a warm lunch, so now I have been taking soups. After dropping the ball a few times and paying $6 for a cup of soup, I have decided it’s not worth it. Plus my soups taste better, and I know what’s in them.

But today, today, I wish to blog about one of those recipes that is so naughty that it’s nice, and also because I had it for dinner yesterday, and every time I eat it, I enjoy every single, last mouthful of it. It’s called Zuurkool met worst (pronounced Zur – kol, the met worst part means ‘with sausage’).

It’s dutch and it involves bacon (naturally), butter (of course), potatoes (dare I even have to mention it?), sauerkraut (for a touch of class – if fermented cabbage is what you call classy) and a big hunk of Rookworst sausage. It is so unbelievably yummy that the first time I tasted it, I wondered where it had been all my life. It is not a dish my own family ever cooked. I didn’t have Zuurkool until I went and stayed with Tom’s family 7 years ago. We went to France for a 2 week vacation, and just like the Dutch do, they travel for 19 hours and pass through 2 countries and still manage to bring their own potatoes and sausages and chocolate sprinkles (hagelslag) with them, because of course, how could you have a holiday without them?

Tom’s Mum probably spends a week organising how she is going to fit everything into the car, and there is usually some sort of family fracard with her and Tom’s Dad when they are packing the station wagon beyond the limits discovered by clowns in the circus mini-cooper. Why the potatoes in France are no good I will never know. I will never know this because I haven’t had to find out!

So anyway, it’s summer, I am in the Southern part of France, and unlike other people who go to France to immerse themselves in wine, pate, amazing cheeses and the like, I had my first exposure to a hearty Dutch winter meal.

It doesn’t sound like much of a fare, but to be honest, this is the sort of dinner that will keep your batteries running for hours. You could eat this and then go and do 8 hours of skiing, or field ploughing. I am sure that is what it has been designed for. As long as you don’t eat this sort of food every night of the week, then I think there is nothing wrong with it. And can I just say, the type of sauerkraut makes all the difference. A German brand, or wine sauerkraut is probably the best. Also, the rookworst sausage really doesn’t taste like any other. It’s unique, so if you can’t find it, then just don’t even bother to make the meal. It’s that simple. Near enough isn’t good enough.

Ingredients

• 2kgs Nicola or dutch cream potatoes
• 300g diced Bacon
• 800g Sauerkraut (The one I have is Weinkraut – which has cabbage, white wine and salt)
• a few knobs of Butter
• Pepper to taste
• Milk

What you will need

• A big pot for the potatoes
• A separate saucepan for the sauerkraut – important note – don’t cook the sauerkraut with the potatoes, or they will never soften.
• A fry pan for the bacon

What to do

1. Cut the bacon in small pieces, and cook in a frypan until crispy. Retain the fat. Yes…I kid you not.
2. Boil the potatoes until soft enough to mash.
3. In a separate saucepan, bring the sauerkraut and juices to the boil. Add the Rookworst sausage on top of the sauerkraut and gently simmer for about 10 mins or until fully warmed.
4. Drain and mash the potatoes, adding a knob of butter and enough milk until it is creamy.
5. Add the bacon pieces and fat to the mash.
6. Remove the sausage from the pan and set aside.
7. Add the sauerkraut to the mash and mix the bacon and sauerkraut into the mash.
8. Cut the sausage into about 6 pieces.
9. Plate up each person with a huge mound of zuurkool (mash) and a piece of sausage.

Serves 6.

Note: This dish tastes even better the next day, reheated. So don’t throw the left overs away!!