Carrot cake flavoured overnight oats

I was saying in a previous post about how I made the "huge discovery" of the ideal breakfast, prepared in advance and ready in the morning, the "overnight oats". This time I tried a recipe with "carrot cake" flavor and I don't have enough words to say how wonderful it turned out. The carrot gives the oat flakes a sweetness that surprised me again (as it surprised me in the carrot cake) and the combination with cinnamon and raisins is absolutely divine. 

Inspiration from here.

Ingredients (for a 500ml jar - perfect for 2 kids):
- 1/2 cup instant rolled oats;
- 1/2 cup of milk;
- 100 ml Greek yogurt;
- 2 Tbsp cream cheese / fresh cheese / ricotta;
- 1 tsp chia seeds;
- 2 small carrots, finely grated;
- 1 tsp cinnamon;
- a few raisins.

Method:
Gently mix all ingredients in a bowl, then place them into jars and close tightly with lids. Leave in the fridge overnight.

Enjoy!

Overnight Oats (carob, peanut butter and banana)

Since the beginning of summer we've spent our time mostly outside so, as I don't spend so much time in the kitchen, we eat simple and quick foods, like salads with cheese and a lot of fruits. I didn't have time to write on the blog lately, I don't know how the hours fly.
Even in the mornings we seem to be much more in a hurry than before, so I started looking for some breakfast ideas that I can prepare the night before. I discovered the "overnight oats", the rolled oats hydrated over night, with different ingredients (I couldn't believe the cool texture they get, similar to a pudding)
Plus, it just takes 3 minutes to prepare them in the evening and in the morning I don't have to worry about breakfast anymore. Î

Ingredients (for one 500ml jar - perfect for 2 kids):
- 1/2 cup instant rolled oats;
- 1/2 cup of milk;
- one 150 ml jar of Greek yogurt;
- 1 tsp chia seeds;
- 1/2 tsp vanilla extract;
- 2 Tbsp peanut butter;
- 2 Tbsp carob powder;
- one banana, chopped.

Method:
Gently mix all ingredients in a bowl, then place them into jars and close tightly with lids. Leave in the fridge overnight.
They had a huge success with kids, so I plan on testing them in other combinations soon.
Enjoy!

Oven Baked, Vegan Falafel

I absolutely love the falafel from the Lebanese restaurants, so I tried make a baby friendly version at home. The first recipe I tried was the one from Ruxandra Micu's blog (here) and I never needed to look for another recipe, as I liked this one a lot 😂😂😂 This is my version (slightly adapted).

Ingredients:
- 1 cup of boiled chickpeas, (1/2 cup raw chickpea, soaked over night and boiled) or one can of chickpea.
- 1 tbsp nutritional yeast;
- 1 handful of fresh parsley, finely chopped;
- 1 small carrot, finely grated;
- 1 small onion, finely chopped;
- 4 garlic cloves, crushed;
- 1/2 tsp sweet paprika;
- 1/2 tsp cumin powder;
- salt (if no restrictions) and pepper by taste;
- 1 big tbsp tahini;
- 1 tbsp olive oil / olive oil spray.

Method:
Process the drained chickpeas in a blender until it becomes a smooth paste (or you can leave bigger chunks, depending on the texture you like). Transfer to a bowl and add all ingredients except for the oil. Mix well.
If the mix is too wet (and you cannot shape it using your hands) you can add a little bit more nutritional yeast or chickpea flour.
With a wet hand form patties, flatten them and place them on a tray lined with baking paper. Using an oil spray or a brush apply a thin layer of oil on the patties.
Bake in the oven until they get a golden brown crust (about 20 minutes at 180 degrees Celsius; time may vary depending on the size of the patties).
You can also fry them in a non-sticky pan, without oil, under a lid, adding a splash of water from time to time.
I served with potato puree and a vegetable stew.
Enjoy!

Chicken liver pâté

       

Ingredients:

- 400g chicken liver;

- 1 large carrot;

- 3 medium onions;

- 150g butter;

- 150 ml milk;

- one sprig fresh thyme;

- 2 dry bay leaves;

- a pinch of nutmeg;

- salt and pepper by taste.

* to prevent oxidation, I put a thin layer of gelatin or melted butter on top. 

Method:

Add the liver, roughly cut vegetables, 50g butter, thyme and bay leaves to a pot. Pour the milk on top and place on low fire. Boil for about 20-30 minutes, stirring continuously. After the liver and the vegetables are completely boiled and softened (check the carrot, it has to be soft), remove from heat, remove and discard the thyme and bay leaves and let cool.

Meanwhile, leave the remaining 100g of butter on the table, so it can get to the room temperature.

Once the liver and vegetables are cooled, pass them through the meat grinder or process them in a food processor / with a vertical mixer, until they become a smooth paste. Add some of the liquid remained in the pot, until the paste is soft (not watery). Save the liquid so you can make the paste smoother later, if needed.

Whip the remaining 100g of butter, using a hand mixer. Add the remaining liver paste, one spoon at a time, mixing continuously and in the end add the nutmeg and season with pepper and salt (if there are no restrictions). 

Place the liver pâté in jars. In this phase it will probably be pretty soft, so put the jars in the fridge and let it set for a few hours. If you want to keep it longer (for a few days or a week), add a thin layer of gelatin or melted butter on top, to prevent oxidation.

Enjoy!

 

Courgette and goat cheese clafoutis

On March 21st, famous chefs and restaurants from all around the world participated in the 3rd edition of the event "Gout de France / Good France" (more details aici), dedicated to the French cuisine. To be in line with the international events, I decided to prepare a French recipe for the kids - a courgette and goat cheese clafoutis. 

Clafoutis is a traditional dessert from the French region Limousin and it is similar to a no-crust tart, traditionally prepared with black cherries. Last year I tried a sour-cherry clafoutis and this time I found this recipe with courgettes and goat cheese, which seemed very tempting.

Ingredients:

- 2 small courgettes (or 1 large);

- 2 eggs;

- 150 ml milk;

- 40g flour;

- 150 g fresh cheese (I used goat cheese but I'm sure cow cheese works as well);

- basil, thyme, pepper and salt by taste (if no sodium restrictions);

- a little butter to grease the molds.

Method:

Turn on the oven and let it heat up to 200 degres Celsius.

Wash the courgettes and slice them (skin on). Bake the slices in a non-sticky pan (no oil) on both sides, until most of the water from the courgette evaporates. Remove from heat and place the slices in a strainer. Set aside. 

In a bowl, whisk the eggs with a fork, then add the cheese, flour and milk and mix well. Season by taste.
Prepare the molds for baking (the original recipe calls for a 20 cm round silicone mold, but I used a ceramic rectangular one and two ramekins) and grease them with butter (no need to grease if using silicone molds).

Place the courgette slices in the molds and pour the batter on top (you can also put the courgettes in the batter and then pour everything in molds - however you prefer).

Bake in the preheated oven (200 degrees Celsius), until the batter is set and the top becomes golden brown (35-45 minutes).
Enjoy!
 

Sweet dough wreath (Romanian traditional dessert)

This is a Romanian traditional recipe, usually made for the holiday of the 40 Martyrs of Sebaste (9th of March). It's usually made with sugar and soaked in honey or sugar syrup, but this version is baby friendly (no sugar and very little honey on top, just to stick the ground walnuts).
It's absolutely delicious, so it can make a nice dessert or snack on any day of the year.

Ingredients:
- 550g flour;
- 1 pack of dry yeast (9-10g);
- 220 ml warm milk;
- zest of one bio orange, grated (or 1/2 pack bio dehydrated orange zest);
- seeds of a vanilla bean (or1/2 tsp bourbon vanilla powder);
- 1 egg;
- 100g butter.
Extra (opționale):
- 1 egg for brushing on top;
- 1 Tbsp honey;
- 100g ground walnuts.

Method:
Place in a bowl the dry yeast, 2 Tbsp of flour and 4 Tbsp of milk and stir firmly until you get a thick paste. Set aside and let it rise a little bit, until you prepare the other ingredients (about 10 minutes).
In a big bowl (or in the food processor's bowl) sift the remaining flour, add the vanilla and the orange zest and mix well. In the middle, make well and add the yeast paste, the egg and the remaining milk. Knead using your hand or the kneading tool of the food processor (I used the latter) for about 10-15 minutes (the dough should be pretty soft and a bit sticky), then add the melted butter and continue kneading until you get a soft, non-sticky dough.

Grease a bowl with a little oil and place the dough inside, cover with a clean towel and place it in the warmest place of the kitchen (on a high cupboard). Let rise for about 1h,

Split the dough in 2 pieces, then split again every half in two equal halves and continue until you get 16 balls of dough, of approximately the same size.

Form the wreath: Roll every ball until you get a long, thin string (about the thickness of the little finger). Bend it at the middle and braid the two halves. Put the two ends together to obtain the shape of the letter "O". Bend the "O" in the middle and turn, so you get an "8". Place the wreaths in a tray lined with baking paper. Set the tray aside and let them rise for one more hour.

Optional: lightly whisk an egg and brush it over the wreaths.
Bake at 180 degrees Celsius (preheated oven) for 20-30 minutes, or until they get a golden crust.

Optional: when removed from the oven, brush them with a thin layer of honey and sprinkle some ground walnuts.

They are delicious! A bit crispy on the outside, fluffy and soft on the inside, orange flavoured and very little sweet from the honey drop on top.

Enjoy!

Crunchy cheese breadsticks (100/100/100 Biscuits)

The "100/100/100" biscuits / crackers are one of the most popular recipes among moms with small kids. The biscuits are really easy to make and very tasty, so I decided to make them for my daughter's birthday party. This time I made them like bread sticks and I added some poppy and sesame seeds on top.

Ingredients:

- 100g cold butter, diced;

- 100g fresh cow's cheese / ricotta (virtually any cheese works but these are the most appropriate types for kids, due to the low sodium contained); 

- 100g flour (+ extra, until you get a firm, non-sticky dough, but not hard - depending on the cheese consistency it will take more or less flour);

- 1 egg to brush on the surface (optional);

- poppy and sesame seeds to top (optional).

Method: 

Place the diced cold butter, the cheese and the flour in a bowl and knead with your hand (or with the kneading tools of the food processor) until you get a firm, non-sticky dough (you can add extra-flour, little by little, until you reach the desired texture).
Form a dough ball, wrap it in cling film and place it in the fridge for at least 30 minutes. Remove from fridge, roll dough flat (about 1/2 cm thick) and cut the desired shapes (I cut sticks and rolled them). Place the biscuits / sticks in a tray lined with baking paper, brush them with the egg (lightly whisked) and add poppy or sesame seeds on top (this step is optional).
Bake in the preheated oven (180 degrees Celsius), for 10-15 minutes or until golden.

Enjoy!

Rosemary biscuits (crackers)

Ingredients:

- 2 cups flour;
- 100g butter, cold, diced;
- 1 egg;
- 2 Tbsp. fresh rosemary leaves, finely chopped (or any other aromatic plants of your choice - chives, basil, oregano, etc.);
- 2-5 Tbsp water;
- salt, by taste (optional).

Method:

Place the diced cold butter in a bowl, add the flour and mix using your fingers, until you get a sandy texture. Add the egg, rosemary and 2 Tbsp of water and knead until you get a firm dough (but not hard). If needed, add 1 to 3 more Tbsp of water, until you get the right texture. Form a ball of dough, wrap it in cling film and place it in the fridge for at least 30 minutes.

Meanwhile, heat the oven at 180 degrees Celsius.
Remove the dough from the fridge, roll it thinly and cut in the shapes of your choice. Place the biscuits in a tray lined of baking paper and bake in the preheated oven for about 10 minutes or until they become slightly golden.
They are perfect either simple, as a snack, or with some cream cheese or other creative toppings, as a party appetizer.
The dough is perfect as a crust for salty tarts (quiches).


Enjoy!

Oven baked crispy chicken strips

I tested the oven baked crispy strips, a recipe that is very popular among moms with small children (these strips are easy to handle and make a great meal) and also among fast food lovers. They turned out great, but I recommend to make them in small amounts (as much as your family will eat at one meal) as the chicken breast hardens after it gets cold.

Ingredients:
- 1 piece boneless chicken breast;
- 2 eggs;
- 1 cup bread crumbs;
- 1 Tbsp Parmesan cheese (optional);
- 100 g yogurt.
* This recipe does not contain salt; if you don't have restrictions add salt and pepper to the raw meat strips and also add a bit of salt in the whisked eggs.

Method:
Cut the chicken breast into strips (add condiments by taste) and cover it in yogurt. If you have time, leave the chicken and yogurt mix it in the fridge for 1-2 h, covered with cling film (the crispy strips will be tenderer in the middle).
Place the bread crumbs in a large plate and whisk the eggs in a bowl (add a little salt, by taste).
Place each of the meat strips (covered in yogurt) in the bread crumbs and turn it on all sides, until completely covered. Then, dip the meat strip in the whisked eggs and place it again on the bread crumbs plate (turn it on all sides).  Finally, place the strip on a tray lined with baking paper. Repeat until you finish all meat. Sprinkle all the strips with Parmesan cheese (optional).

Place the tray in the preheated oven (200 degrees Celsius) for about 20-30 minutes (the time depends on the size of the strips), until they become golden brown.

Serve them hot, next to steamed vegetables and a yogurt dip.

Enjoy!

Best banana bread recipe (sugar free)

From all the banana bread recipes I've tried so far, this one was definitely the best (and the most appreciated). It needs just 5-10 minutes to prepare and about 1h to bake. 

Ingredients:
- 3 medium bananas, very ripe, mashed;
- 2 eggs;
- 1/2 cup milk;
- 7 Tbsp oil;
- 1 tsp baking soda;
- seeds of a vanilla bean or 1/2 tsp vanilla powder;
- 1/2 tsp cinnamon;
- 1 3/4 cups white flour;
- a handful of walnuts, ground, or chopped (minimum 50g).
* this recipe does not contain sugar, the bananas are usually tasty enough. If you like concentrated sweets and you have no restrictions, you can add 2-3 Tbsp of honey or another sweetener of your choice.

Method:
In a bowl (or in the blender), mix the mashed bananas, eggs, oil, milk, vanilla, cinnamon and (if using) sweetener. Separately, mix the flour, baking soda and ground walnuts. Add the dry ingredients over the liquid mix and stir until smooth. Pour in a loaf pan lined with baking paper and bake in the preheated oven (180 degrees Celsius), for about 50 minutes - one hour, until it passes the toothpic test. Let it cool in the tray for at least 15 minutes and cut only when completely cooled.
Enjoy!

Carrot and walnut cake

The week before Christmas, my older daughter saw in town some snowmen cakes. She loved the idea so she asked me to prepare something similar at home (they were not so easy to reproduce, as the cakes in town were decorated with chocolate and marzipan). 

I thought that a carrot and walnut cake would be the perfect solution for this challenge so I baked a very thin cake (the recipe is super quick, inspired from here), out of which I cut round shapes using a glass. I covered the small cakes with Greek yogurt and I decorated with red forest fruit (blueberry would have looked better but I couldn't find any).

I barely managed to take a few pictures, that the snowmen "melted" (in the bellies) :)))))

Ingredients for the cake:

- 300g grated carrots;

- 150g wheat flour;

- 150g ground walnut;

- a few raisins (optional);

- 1 tsp of cinnamon;

- 1/2 tsp nutmeg;

- 1 tsp orange zest powder (bio);

- 1 tsp baking powder;

- 3 large eggs;

- 50 ml oil;

- 50 ml milk.

Method:
In a bowl mix the dry ingredients (flour, spices, baking powder, ground nuts and raisins).
In another bowl or in the blender mix the eggs, milk and oil and, in the end, add the grated carrots and stir with a spoon. Add the moist mix to the dry one and stir until you get a thick batter.
You can bake the batter in a 20 cm cake tin if you want to get a normal, round cake. I wanted a larger, very thin cake, from which to cut round shapes. So, I used the big oven tray, I lined it with baking paper and I spread the mixture with a silicone spatula until I got the thickness I wanted (about 2 cm).
Bake in the preheated oven, at 180 degrees C, for 30-40 minutes if you make a thin cake or for up to 60 minutes if you use a smaller tray. The cake is ready when it passes the toothpick test.
You can decorate it with natural whipped cream or with cream cheese and fruit.
Enjoy!

Fruit sushi (vegan)

I saw this fruit sushi idea a while ago, on Tasty (the original here) and it seemed brilliant (it looked really good and seemed pretty easy to make). So, when I saw sushi rice in our local supermarket (they don't always have it), I bought it and I made the recipe.

Ingredients:

- 1 cup of sushi rice (or another short grain rice); 

- 1/2 cup coconut cream;

- 1/4 tsp vanilla powder (or the seeds of 1/2 vanilla bean);

- 2 kiwis;

- 2 mandarins;

- 1 ripe mango.

* this recipe contains no added sugar! If you like sweeter taste, add to the rice a sweetener of your choice.

Method (detailed photos of the method can be found at the end of this article):

Add one cup of rice to 1 and 1/3 cups of water, bring to a boil then reduce fire and let it simmer over low heat for 15-17 minutes. Do not stir! When the rice absorbed all the water remove from fire (taste it and if it's not completely cooked you can add a little bit more water and continue to boil or, if it didn't absorb all water you can leave it a bit more on the fire so the mixture gets pretty solid. Add 1/2 cup of coconut cream and the vanilla bean and stir. Let the rice mixture cool.

Cover a bamboo mat with cling film and spread about 1/2 of the rice on it, in a rectangular shape (if you don't have a bamboo mat use just the cling film). Place inside a row of kiwi sticks and a row of mandarin slices. Roll it and cover the roll with thin slices of mango. Wrap in cling film and let it cool in the fridge for 1/2h.  

Repeat the process with the remaining rice or form little rice balls and cover them with fruit slices (like nigiri).

Slice and serve.

Enjoy!

    

Pear and apple muffins

The story of these muffins started with some bio pears that I bought last weekend and that were already very soft (but still good) by this morning. I needed to use them for something, since they had a nice scent and I could guess they were also very sweet.  

I also had a new silicon mold, with a snowman, so I decided to make some very simple and fast muffins, that looked and smelled like winter.

Ingredients:

- 2 very ripe pears (you can use bananas as well - one big banana or 2 small ones);

- 2 eggs;

- 3 Tbsp coconut oil;

- 1/2 cup milk;

- 2 cups white flour;

- 1 tsp baking powder;

- 1 tsp cinnamon;

- 1/2 tsp. vanilla;

- 1/2 tsp. ground nutmeg;

+ optional: one apple, diced or chopped walnuts.

Mix the pears, eggs, coconut oil and milk in a food processor or in a bowl, using a hand mixer. Separately, mix the flour with the spices and baking powder and then add it to the blender.  Mix until you get a smooth batter and pour it in a bowl. Add the diced apple or the walnuts and stir. 

Split the batter between the muffin molds and bake in the preheated oven, at 180 degrees Celsius,for about 35-40 de minute, until they pass the toothpick test.

Poftă bună!

Apple roses

A couple of weeks ago, I saw in the Facebook newsfeed a video from Tastemade (click here for the original) with some apple "roses" that looked really tasty and easy to prepare. I didn't bake them immediately as the original recipe was using puff pastry (and I avoid the puff pastry from the market, because it's not really baby friendly). 

Today I decided to bake the apple roses, using a baby friendly dough - a butter and walnut biscuit dough (because I love the combination of walnuts and apples). It didn't turn out as easy to handle as the classic puff pastry (the walnuts make it a bit crumbly), but I managed to shape the roses and the taste was...simply amazing :)

Ingredients:
For the dough:
- 100g butter;
- 100g banana (one small banana);
- 200g flour;
- 100g ground walnuts;
- 2 quail eggs (or one egg yolk).
Pentru umplutură:
- 2-3 apples;
- a bit of cinnamon.

* This recipe does not contain sugar. If you like more concentrated sweets, you can serve these apple roses with a teaspoon of honey on top (I admit, I ate them like this and, in my opinion, honey+walnut+apples = a divine taste!)

Mix all the ingredients for the dough and knead until you get a firm (but not excessively strong), non-sticky dough (add a bit more flour if needed). Shape it in a ball, cover with cling film and place it in the fridge for at least 1/2h.
Meanwhile, halve the apples, remove the cores then finely slice the halves. Place a pot with water on the stove, over medium fire, add the juice of half lemon and when it starts boiling reduce heat and add the apple slices. Let them simmer over low heat for 2-3 minutes then drain them in a colander.

Remove the dough from the fridge, roll it in a square sheet and cut it in 5-6 cm wide strips. Place the apple slices on the whole length of the strips, round side out and straight side in the middle part of the strip. Fold the dough so the free half of the strip covers the upper part of the apple slices. Roll the strip to form the rose shape. Place the rose in the muffin tin, lines with special paper.

Keep going until you finish the dough and the apples. If you have some extra dough, make some biscuits out of it. Bake the roses in the preheated oven, at 190 degrees Celsius, for 35-40 minutes.
Continuați până terminați aluatul și merele. Dacă vă mai rămâne aluat, puteți forma niște biscuiți. Enjoy!

Pumpkin muffins

I had half of a baked Hokkaido pumpkin left in the fridge (from the day I made the pumpkin gingerbread - recipe here) so I decided to bake some quick muffins. "Quick" is the key word here, as I baked them in the late evening, after the girls went to sleep. That is the only time of day when I can peacefully cook or take care of other chores but, if I also want to get some sleep, I need to make do with simple and quick recipes. And, as I wanted the kids to enjoy more the muffins, I used some spring themed molds that they like, with ladybugs, butterflies and flowers.

Ingredients:
- 250g baked Hokkaido pumpkin, mashed;
- 4 eggs;
- 300g flour;
- 2 tsp baking powder;
- 100g ground walnuts;
- 1 tsp ground cinnamon;
- 125 ml oil (I used 50 ml coconut oil and 75 ml olive oil).

Place all ingredients in a bowl and mix thoroughly. You can also use a food processor to blend everything, but I prefered to have a rougher texture, so I can feel the pumpkin pieces in the muffins.
Pour the mixture into silicon molds or in classical molds lined with special paper. Bake in the preheated oven, at 190 degrees Celsius until they pass the toothpick test. Let them cool a bit in the molds, remove and place on a plate.
Enjoy!

Mini tarts with bread crust

My daughters usually have omelets for breakfast so, for a little change, I decided to improve the presentation, without changing the ingredients. I added a bread crust and I made some mini-tarts / layered omelets (or however you like to call them): one layer of bread, one layer of spinach omelet and one layer of omelet with mushrooms, topped with cherry tomato slices. You need very little preparation time and they look very festive.  

Ingredients:
- 2 very thin slices of bread;
- one handful of spinach /mangold; 
- 4-5 small champignon mushrooms;
- 2 eggs;
- 4-5 cherry tomatoes (or a normal size tomato).

Method:


Break the bread slices into pieces and add a thin layer of bread in every silicon mold (in the first ones I put whole pieces and in the last ones I just places the small pieces left - they will stick together after baking because of the egg on top) and gently press with your fingers. Blanch and chop the spinach, finely chop the mushrooms and slice the tomatoes.


In two separate bowl whisk two eggs. Add the spinach to the first bowl and the mushrooms to the second. Add one spoonful from every bowl into every silicon mold.   






Top with tomato slices and bake in the preheated oven, at 190 degrees C, for 20-30 minutes, until the omelet and the tomato slices are completely baked.

   

Let the mini-tarts cool in the mold then serve (in the last 5 minutes of baking you can add on top of each mini-tart a slice of mozzarella or some grated yellow cheese)
Enjoy!

Pumpkin gingerbread (sugar and honey free)

It all started with a Hokkaido pumpkin, that I bought for the games I use to teach the kids about fruits and vegetables (associating images with the actual fruit).  

The real challenge was to cook something with it, as we are not really pumpkin fans. For the start, I baked it in the oven, with a bit of cinnamon on top. That's when I figured it might actually go well in a gingerbread recipe, as a replacement for honey. So, I modified a basic gingerbread recipe (from here) and this is what came out of it: 

Ingredients:

- 350g flour;

- 200g baked pumpkin, pureed;

- 100g melted butter;

- 1 egg;

- a piece of ginger, grated (aprox 1,5 cm) or 1 tsp ginger powder;

- o tsp of cinnamon powder;

- zest of one orange (bio) or 1 tsp orange powder;

- 1/2  tsp nutmeg powder;

- the seeds from 1/2 of vanilla bean or a pinch of vanilla powder;

- 1 tsp baking soda.

In a bowl, mix the pumpkin puree with the melted butter and the egg. Separately, combine the flour, baking soda and condiments (ginger, cinnamon, nutmeg, orange, vanilla). Mix the contexts of the two bowls using your hand, until you get a non sticky dough ( you can add a bit of extra flour if needed). Shape the dough into a ball and put it in the fridge for at least half an hour.
Take the dough out of the fridge, roll it on a flat surface and cut it in the desired shapes. Bake in the preheated oven, at 190 degrees C, for about 20 minutes.

Enjoy!