Breakfast Egg Pots

Such a quick and simple breakfast!  The other weekend, I went to Spitalfields Market in London and found one of the Leon restaurants for the first time.  Although I'd already had breakfast, I felt like something light (and cheap!).  For under £3.50, I had a 'Poached Egg with Ham Hock and Truffle Gruyère Pot' (164 calories) http://www.leonrestaurants.co.uk/nutrition/dish_detail.php?=5 and a cup of coffee.  It was amazing!  And it got me thinking about making my own 'egg pots' in the microwave - not quite as authentic as Leon's, but incredibly easy to make.

For these egg pots, I used a couple of tablespoons of a ready-prepared cheese sauce, some creme fraiche, or a little, thick, parsley sauce (made up from granules), broke in a large egg, sprinkled over some grated cheese, and topped with either crumbled ham or smoked salmon and avocado.  I then microwaved for a minute, checked the consistency and then microwaved for sets of 10-20 seconds, checking each time.  My microwave is 800w and I used medium setting.  Timing will depend on the wattage and the quantity of other ingredients, as well as how you like your egg!  Having a sauce, as well as being tasty, prevents the egg from exploding in the  microwave...

I'll definitely go back to a Leon restaurant.  Healthy, tasty food and reasonably priced, great combination!  http://www.leonrestaurants.co.uk/menu/
(I bought one of the books, but actually haven't been inspired by it - as always, not too keen on having to follow a recipe that has lots of ingredients...) 

Note:
In fact, writing this note in December, I've started to make this egg pot in a similar way to Leon's - poaching the egg in a saucepan instead of the microwave has the benefit of ensuring a runny yolk, and gives more consistent results.  In this case, microwave the sauce and ham for about 20 seconds.  Put a cooking ring in a saucepan of water, bring to the boil, remove from the heat and pour a broken egg from a jug into the centre of the ring, then leave with the saucepan lid on until the egg white is cooked.  Put the egg on top of the hot soft cheese and ham, top with the grated cheese, and zap in the microwave for 10-15 seconds. 

Baked Coconut Lentils

This recipe pretty much came from the Whole Foods recipe site and is given here http://www.wholefoodsmarket.com/recipe/baked-coconut-lentils.  In its own right, it looked so delicious I generally followed the method, but substituted soft dried figs for the dates.  In pre-cooking the lentils in the saucepan before baking, I used enough boiling water to cover, and then added more water as necessary to ensure a cooking time of 30 minutes.The following are the ingredients I used for one person, and the corresponding nutritional information.  As usual, I used my LeKue steam case for the baking part, as it's so easy to wash afterwards!  The cooking smells were wonderful too, I'll definitely be making this again...

Ingredients (serves 1)
1 teaspoon coconut oil
50g chopped onion (I use frozen)
1/2 teaspoon turmeric
1 teaspoon ginger paste
3 soft dried figs, chopped
1 teaspoon soy sauce
50g brown lentils, uncooked
15g unsweetened dessicated coconut

Nutrition Info
Calories: 402
Protein: 15g
Carbohydrate: 53g
Fat: 15g
Dietary Fibre: 21g

Pan-Fried Salmon with a Rhubarb and Blackcurrant Sauce

Back in July when blackcurrants were in season, I froze a punnet.  Now the first forced rhubarb is coming into the shops, I thought a sauce of the two would give a nice tangy acidity against an oily fillet of salmon.






Ingredients (serves 1)
180g fillet salmon
150g red chard
1 tsp olive oil for frying
a few leaves of mint for garnish
For the sauce (makes 4 portions)
340g rhubarb
10g butter
160g blackcurrants
40g honey
handful of fresh mint

Nutrition Info (serves one, with one portion of sauce)
Calories: 539
Protein: 40g
Carbohydrate: 25g
Fat: 30g
Dietary Fibre: 5g

Method

• Chop the rhubarb into 5cm lengths.  Put the rhubarb, blackcurrants, butter and honey into a saucepan and cook down for about 10 minutes over a medium heat.  Add the mint, roughly torn and stir in.  Set aside with the lid on to keep warm.
• Pan-fry the salmon over a medium heat in the olive oil. Remove onto a plate.
• In the same oil, quickly pan-fry the chard for about two minutes.
• Serve the salmon on a bed of chard, topped with the rhubarb and blackcurrant sauce.  Garnish with mint.

Baked Pumpkin Gratin with Rosemary and Goats Cheese

Recipe from Waitrose here http://www.waitrose.com/content/waitrose/en/home/recipes/recipe_directory/b/baked_pumpkin_gratin_with_rosemary_and_goat_s_cheese.html.  I substituted a teaspoon of paprika rather than cumin seeds and garnished with dried chilli strands.  I used a soft goats cheese and crumbled that in rather than a hard cheese I could grate.  The last cooking time was nearer 20 minutes for me.  And wow, the sudden wafts of melted goats cheese in that last 10 minutes ;-d

Verdict?  A beautiful, very very tasty, creamy dish - I liked the squash and goats cheese and am a big fan of rosemary.  I'll no doubt cook a variation of this again.  But, for me, for the calorie count of this recipe, it just wasn't filling enough with a crisp green salad.  As butternut squash is already a starchy carbohydrate, then I wouldn't want to add crusty bread to bulk it out as suggested.  If you're having a starter or dessert as well, then with a crisp green salad it's fine (but key point even with a starter or dessert - the recipe serves 2, not 4, unless you eat it with baguette). 

Chard and Chickpea Stir-fry

Quick, healthy, flavoursome and colourful stir-fry!  Whilst it is very low in protein and fat, it's also very high in fibre and so is actually quite filling to balance a higher calorie meal in the day!





Ingredients
50g red chard
100g pak choi
25g carrot (about a 1/4)
10g ginger root
120g chickpeas (about 1/2 can)
1 tsp olive oil
juice of 1 lime
1 tsp runny honey
1 tsp soy sauce
tiny bit of garlic puree

Nutrition Info
Calories: 247
Protein: 8g
Carbohydrate: 40g
Fat: 6g
Fibre: 7.5g

Method

• Wash the chard and pak choi and use scissors to cut into smaller pieces.
• Peel the carrot into thin ribbons with a vegetable peeler.  Cut into bite size pieces with a knife.
• Peel and cut the ginger into small ribbons with a knife.
• Drain the chickpeas.
• Mix together the lime juice, honey, soy sauce and garlic puree.
• In a wok or frying pan, heat the olive oil over a medium-high heat.  Add all the ingredients and stir-fry for 3-4 minutes until piping hot, but the carrot should still be al dente.
• Serve immediately.

Fragrant Lime, Pea and Feta Rice Bowl

The tangy creaminess of the feta is balanced by the sweetness of the citrus herby peas, with crunch added by the pumpkin seeds.  The peas are just warmed through in the hot rice, so that they don't lose their vivid green colour.  A high fibre nutritionally balanced dish with around half the RDA for zinc and vitamin C, and around 1/3 the RDA for calcium, magnesium, iron and dietary fibre.  With a rice cooker, this was so quick and easy to make, and really tasty.  May well become a new favourite!

Ingredients (serves 1)
180g cooked Italian brown rice (1/2 cup dried)
50g frozen peas, thawed
15g pumpkin seeds
1/2 lime (zest and juice)
15g mix of herbs (lemongrass, coriander, ginger, garlic, chilli)
50g feta, roughly crumbled

Nutrition Info
Calories:500
Protein: 22g
Carbohydrate: 64g
Fat: 20g
Dietary Fibre: 10g

Method

• Cook the rice according to instructions.  Thaw the peas in a sieve under cold running water, and drain.  Meanwhile, prepare the mixture, so that it can be stirred in the hot rice just as it has finished cooking.
• Dry fry the pumpkin seeds for a couple of minutes until they smell nutty and start to pop.  Set aside.
• Put the zest and juice of half a lime and mixed herbs into a saucepan and quicklywarm for a couple of minutes, until the herbs absorb the juice.  Mix in the peas and feta cheese.  
• Stir into the rice with the pumpkin seeds.  
• Serve immediately.

Notes

• I use Sainsbury's Easy-Cook Italian Brown Rice as this is the closest I can find to brown sushi rice or sticky rice (at a reasonable price).
• Waitrose do a Thai frozen herb mix, which is what I use in this recipe.
• This is best eaten hot and immediately, as the peas continue cooking in the hot rice and quickly lose their colour.  However, although it doesn't look as visually appealing, it's also delicious cold.

Creamed Spinach

On cold, wet and windy days like this weekend, I love to go to the supermarket and then cook for the freezer.  Today, being just after Christmas, I bought 800g of sliced smoked salmon for about £9, a real bargain:-)  This I have packaged up in greaseproof paper slices and frozen.  Luckily I love smoked salmon...

Anyway, I was also in the mood for freezing some vegetable dishes, and so one of the things I made was this creamed spinach which freezes well.

Ingredients
500g spinach
75g shallot, chopped
1 tsp olive oil
150g half fat creme fraiche
1 rounded tsp ground nutmeg
good grinding of black pepper

Nutrition Info (for whole 500g spinach)  
Calories:495
Protein: 21g
Carbohydrate: 45g
Fat: 30g
Dietary Fibre: 11g

Method

• Wash the spinach.  Pour boiling water over to blanch, then strain in a sieve.  Press out as much water as possible.
• In a saucepan, saute the chopped onion in the oil over a medium heat for 5-10 minutes until golden.  Add the freshly ground pepper, ground nutmeg, and stir in the creme fraiche.
• Mix well with the spinach.
• To serve, heat through in a saucepan.
• Freeze in small portions, or flat freeze in cooking rings or silicone cupcases then store in freezer bags in the freezer.

Notes
You could also make this with cream, mascarpone or coconut milk instead of the creme fraiche.   If you don't want to freeze it, then yoghurt would also work well.  To freeze, you need a good proportion of fat (...in the recipe...).

Smoked Trout with Beetroot and Creamy Rocket

And so, I think, starts an obsession with cooking rings...!  This was so quick and simple, yet had a delicious clean flavour and looked effective.







Nutrition Info (excluding puree)
Calories: 304
Protein: 15g
Carbohydrate: 15g
Fat: 21g
Dietary Fibre: 2.5g

Ingredients (serves 1)
Beetroot puree for decoration (www.creamsupplies.co.uk)
Sprig of dill
1 cooked (85g) beetroot
handful (30g) of wild rocket (rucola/arugula)
1 heaped tsp (30g) horseradish sauce
2 heaped tsp (28g) sour cream
50g smoked trout flakes

Method

• Pipe the beetroot puree onto a plate.
• Position an oiled cooking ring onto the plate.  Make a first layer of sliced beetroot.
• Mix the rocket, horseradish sauce and sour cream and press down onto the beetroot layer.
• Top with the flaked smoked trout, garnish with dill, and serve.

Mini Chocolate 'Christmas Puddings'

Made from a chocolate biscuit cake recipe, these little cakes are decorated to look like Christmas puddings.  Certainly not healthy, but easy to make and look very effective at this time of year!  There are many versions of this across the internet, I used to roll white icing on top, but prefer the white chocolate I did this year.  Chocolate biscuit cake mix is not an exact science.  Start off with smaller quantities and add more butter if too dry, and more biscuits if too oily.  While these are easy to make, you need to be very methodical so that it doesn't take too long.  In a moment of madness, I was making 3 batches of these in total to take to my two offices!

Ingredients (makes about 30)
80-100g butter
100g plain dark chocolate, broken into pieces
1 large tablespoon golden syrup
250-300g digestive (plain sweetmeal) biscuits
50g dried fruit
80g white chocolate
paper truffle cases
red and green writing icing

Method

• Melt the butter, dark chocolate and syrup over a medium heat until smooth.  Remove from heat.
• Meanwhile, put the biscuits into a plastic bag and crush.
• Stir in the crushed biscuits and dried fruit and mix well.
• Form into balls and chill in the fridge on two plates for about 30 minutes.
• Break up the white chocolate into pieces and put in a cup.  Melt in the microwave until smooth for about one minute, checking and stirring every 20-30 seconds.
• Take one plate of chocolate balls out of the fridge.  Put each one in a paper case and spoon a little white chocolate over each to look like custard.  Put in the fridge to set, and repeat with the other plate.
• When the white chocolate on the first plate has set, remove from the fridge and pipe two lines of green icing on each ball to look like a sprig of holly leaves.  Put back in the fridge to set, and repeat with the second plate.
• Remove the first plate from the fridge again and pipe 3 dots of red icing under the holly to look like berries.  Put back in the fridge and repeat with the second plate.
• These can be eaten immediately, or stored in an airtight container for 1-2 weeks.

Note
You won't use all the white chocolate, but making more saves worry at the end!

Rosemary, Butternut Squash and Ham Stew

This is one of those 'what have I got in the kitchen?' stews, made on a day when you notice the first autumn tinges of red and gold in the trees, and you need to keep turning the heating on and off!





Nutrition Info (per serving)
Calories: 508
Protein: 21g
Carbohydrate: 68g
Fat: 17g
Dietary Fibre: 13g

Ingredients (makes 3 servings)

1 tablespoon olive oil
1 tablespoon toasted sesame oil
1 tablespoon chopped dried rosemary
1 medium onion, diced
1 tsp garlic puree
1 butternut squash
1x 400g tin red kidney beans
1 x 400g tin chick peas
180g chopped cooked ham hock
2 dsp mirin
2 dsp reduced salt soy sauce

Method

• Peel the butternut squash and place whole in a microwavable dish.  Microwave for 5 minutes, cut in half, and microwave each half for a further 5 minutes.  Scoop out the seeds, and chop the squash into bite-sized pieces.
• In a large saucepan, add the oils and onion, fry over a medium-high heat until golden brown, add the garlic puree and rosemary, stir and take off the heat. Turn the heat down to medium.
• Quickly add water to about a cm depth and stir to stop the onion mixture sticking.  Add the kidney beans, chick peas, squash and ham hock and spoon over the mirin and soy sauce. Stir well.
• Put the lid on the saucepan, and continue to cook over a medium heat for another 20 minutes without stirring.  Take the lid off, stir well, and continue to cook for another 5-10 minutes until most of the liquid has evaporated, and the whole flat smells of rosemary.
• Serve immediately whilst your mouth is still watering.

Squirrel tendencies

When I grow up, I'm going to be a squirrel I think...

I eat a lot of vegetables...  But even for me, when I buy vegetables, it tends to have to be two or three different kinds that I then have to eat for the rest of the week so that I eat them whilst they're fresh.  Or else they have to be thrown out.  The vegetables I eat most of are spinach and kale, I make a mean spinach smoothie with various added ingredients, and love using kale as a stir fry base.  The other day, packs of asparagus were on a 3 for 2 offer, so I automatically bought 3 packets, chopped them up and froze them. 

But I'm not so good at variety.  Since I've been in the UK, I kept looking at huge savoy cabbages and thinking that I didn't want to eat it every meal for a week.  (Food was sold in smaller portions in Japan).  I love cooking, but when I'm ravenously hungry, I'm inherently lazy and impatient.  So it dawned on me this morning that I should chop and freeze a lot of vegetables, so that they're just ready to throw in.

Today, shopping and two hours later, any squirrel would be proud of me.  I now have an entire freezer full of chopped vegetables - red onions, shallots, savoy cabbage, leeks, carrots, asparagus, broccoli, spring onions, mixed mushrooms.  On the fruit side - blueberries, blackcurrants and blackberries.  I really enjoyed preparing all that, and knowing it's going to make cooking even more fun, and probably cheaper in the long run!

Turkey, Ham, Mushrooms and Asparagus in a Creamy Sauce

This has become my favourite recipe of the week.  It's not my own, it's been adapted and simplified from this recipe http://www.lekue.es/en/Chicken-Roll.  This LeKue steamer is one of my top kitchen gadgets - it's right up there with the kettle, the rice cooker and the microwave.  Of course, you don't have to use the steamer, you could use a covered microwaveable bowl instead.

Ingredients (serves 1)
100g mixed frozen mushrooms
100g chopped asparagus
1 shallot (small sweet onion), chopped (about 40g)
1 tsp olive oil
1 tsp soy sauce
85g turkey escalope, cut into bite-sized pieces
50g cooked ham, cut into bite-sized pieces
25g dairylea or other processed soft cheese

Nutrition Info (assuming you use a spoon to eat up the sauce...)
Calories: 330
Protein: 38g
Carbohydrate: 13g
Fat: 14g
Dietary Fibre: 4g

Method

• Put the mushrooms, shallot, and asparagus in the case and sprinkle olive oil and soy sauce on top.
• Add the raw turkey and the cooked ham and finally the dairylea cheese.
• Close the case, and microwave for 6 and a half minutes until the turkey is cooked.
• Serve immediately.

Warm Brown Rice Salad with Pomegranate Seeds and Grilled Halloumi Cheese

This is a lovely colourful salad.  Halloumi and pomegranate seeds are a classic summer combination.  The honey balances the saltiness of the halloumi and the sharpness of the red onion. 





Ingredients (serves 1)
70g brown rice (dried)
1/4 red onion (about 50g)
50g pomegranate seeds
1/2 red apple (about 50g)
60g reduced fat halloumi cheese, sliced
30g rocket/rucola leaves
1 tsp honey

Method

• Change into an old T-shirt and prepare the pomegranate!  Quarter the pomegranate and break away the seeds from the skin into a bowl.
• Cook the brown rice according to instructions.  Leave to cool slightly.
• Dice the red onion and rinse under cold water to get rid of some of the juice.
• Dice the apple.
• Grill the halloumi slices one side only until they turn golden in colour.
• Put the rocket, onion, apple, pomegranate seeds, honey and rice into a large bowl and mix together.  (If the honey is the set kind, then melt it first for a few seconds in the microwave.
• Serve on a plate and top with the grilled halloumi cheese.  Eat whilst still warm.

Sweet Chilli Marinated Tuna and Carrot salad

I guess this is a bit like a ceviche actually.  Last night I marinated some fresh cubes of raw tuna and pared carrot for tonight's salad...  The tuna certainly tasted lightly cooked but very tender, and the marinade had also tenderized the raw carrot.  Delicious!




Ingredients (serves 1)
70g fresh raw tuna steak
100g carrot (1 carrot)
30g salad mix of rocket, spinach and watercress (large handful)
juice and zest of 1 lime
1 tsp reduced salt soy sauce
1 tsp sweet chilli sauce
1 tsp sesame oil
a little cress for garnish

Nutrition Info
Calories: 187
Protein: 18.1g
Carbohydrate: 17.2g
Fat: 5.7g
Dietary Fibre: 4g

Method

• Cut the tuna steak into small cubes.  
• Using a vegetable peeler, pare off ribbons of carrot.  Put the carrot ribbons and pieces of tuna into a bowl.
• In a cup, mix the lime juice and zest, soy sauce, sweet chilli sauce and sesame oil.  Toss with the tuna and carrot until everything is well coated.  Cover with cling film and leave in the fridge overnight.
• When ready to serve, mix with the salad on a plate and garnish with a little cress.

Honey, Lime and Balsamic Dressed Breakfast Fruit Bowl

This is my favourite time of the year for fruit in Britain, when all the berry fruits come into season and are cheapest.  Of course, they are delicious just as they are, but the marinade releases some of the strawberry juice and gives a sweet balance to the tartness of the redcurrants.
  


Ingredients
1 nectarine
a handful of strawberries
a handful of blueberries
a sprig of redcurrants
juice and zest of 1 lime
1 tsp honey
1 tsp balsamic vinegar

Method

• Make the fruit salad the night before.  Wash and dry the fruit. Chop the nectarine and strawberries into bite-sized pieces.  Put the strawberries, nectarine and blueberries in a large bowl.
• In a cup, make the dressing.  Melt the honey briefly in the microwave for a few seconds if it's the set kind.  Add the juice of 1 lime and 1 tsp balsamic vinegar.  Mix together and toss together with the fruit, so that all the fruit has been covered.
• Garnish with the sprig of redcurrants and the lime zest, cover with cling film and leave overnight.  If it's hot weather, leave it in the fridge...  If in England at the moment, you can leave it on the kitchen bench!  
• Bring to room temperature before serving.

Mango and Tuna Sashimi Crunchy Vegetable Salad with Sweet Sesame Dressing

 This is a very refreshing summer salad.  the mango has the same melt-in-the-mouth texture as the tuna, and the flavour is brought out by the dressing.  Although it's only 300 calories, I found it quite filling.

If making this outside of Japan, you need to check that the fish is very fresh i.e. caught the same day.  The large Sainsbury's in my town stocks fish that is caught the same day.

Sesame seeds are high in calcium.  A tablespoon of sesame seeds contains about 10% of the RDA for calcium.  However, because of the hard shell, they need to be broken down to make that calcium accessible to the body.  If you can find crushed sesame, so much the better.


Ingredients (per person)
50g very fresh tuna (outside Japan you need to check it's been caught that day - large Sainsbury's in the UK sometimes (often?) do this)
100g celery (2 sticks)
100g cucumber (this is about 1/4 of a British cucumber)
100g mango (1/2 mango)
strips of nori (dried seaweed)
1 tbsp reduced salt soy sauce
1 tbsp mirin
15g ginger paste
15g horseradish sauce (or wasabi to taste)
1 tbsp (approx 10g) white sesame seeds (or better if you can get the crushed ones with more whole sesame seeds for garnish)

Nutrition Info
Calories: 300
Protein: 17.7g
Carbohydrate: 35g
Fat: 8.3g
Dietary Fibre: 6g

Method 

• Make the dressing.  Crush the sesame seeds as much as you can in a pestle and mortar.  You probably can't crush them entirely, but that's OK.  Grinding the seeds releases the flavour and also makes the calcium more accessible to the body.
• In a cup, mix the soy sauce, mirin, ginger paste, horseradish sauce and ground sesame seeds.  Put in the fridge.
• Now prepare the salad.  Slice the celery sticks.  Quarter the cucumber lengthways and chop into cubes.  Chop the mango into similar sized pieces to the vegetables.  Chop the raw tuna steak into 1cm cubes.  Put everything into a bowl and mix well with the dressing.
• You want to eat this salad cold, so if everything hasn't come out of the fridge, you should cover the bowl and put it in the fridge for an hour.  This would also be nice for marinading, for people less impatient than me!
• Spoon onto a plate or bowl, sprinkle with strips of nori, and enjoy!

Smoked Mackerel Salad

Ingredients (serves 1)
50g smoked mackerel
100g celery
10g chives
5g dill
50g sour cream
25g horseradish sauce
1/2 tsp white wine vinegar
black pepper to taste
100g iceberg lettuce

Nutrition Info
Calories: 354
Protein: 13.9g
Carbohydrate: 12.2g
Fat: 28.5g
Dietary Fibre: 3.7g

Method

• Chop the mackerel into bite sized pieces, chop the dill and chives finely, slice the celery.  
• Mix the sour cream, horseradish sauce and vinegar together.  Add black pepper to taste.  
• Toss everything together, and serve on a bed of lettuce. Decorate with a little more dill.

Pollock with Orange, Fennel and Courgette

Ingredients (serves 1）
1 fillet of pollock (or other white fish)
2 tablespoons of orange juice
1 orange
1/2 bulb of fennel
1 courgette
freshly grated pepper


Method

• Peel and segment the orange.
• Thinly slice the fennel and arrange in a microwaveable dish (I use the Lekue steam case).
• Spoon over the orange juice.
• Thickly slice the courgette and arrange on top.  Grind pepper over,
• Cover and microwave for 3-4 minutes.
• Remove the courgette and arrange on a plate.
• Put the fish fillet onto the fennel and season with pepper.
• Cover and microwave for 3 minutes, add the orange segments and microwave for one more minute.
• Serve immediately.

Vanilla Balsamic Berries

Breakfast this morning!　Yesterday I found some real vanilla paste in the supermarket which is a slightly sweetened paste of vanilla extract with seeds, and cheaper than buying vanilla pods.

Ingredients
Any berries you like (I used blueberries, raspberries and blackberries)
1tsp vanilla paste (or the seeds of one pod and a little sugar)
2tsp balsamic vinegar

Method

• Mix the vanilla paste with the balsamic vinegar and melt in the microwave for one minute.
• Pour over a bowl of mixed berries and stir to coat.

All Bran Chocolate Crispies

Since returning to the UK, I've really taken to the Kellogg's Fibre Plus dark chocolate bars.  Each bar is 116 calories and contains 5g of fibre.  However, at £2 for 4 bars, it was becoming a bit of an expensive snack...

So here is my first take on a chocolate fibre snack!






Ingredients (makes 12)
100g unsweetened dark chocolate (70% cocoa solids)
30g reduced fat butter
100g all bran
50g oats
50g mixed fruit

Nutrition Info per crispie
Calories: 123
Protein: 2.5g
Carbohydrate: 12.3g
Fat: 4.6g
Dietary Fibre: 3.6g

Method

• Melt the chocolate and butter in a saucepan over a low heat.  
• Stir in the all bran, oats and mixed fruit.
• Using cling film, squeeze large teaspoons of the mixture into balls and put in paper cases.
• Chill in the fridge, then store in a plastic container.