xiaoxl/recipe_data huggingface dataset:
Braised Pork With Cumin (Rojões)


Ingredients:
red wine, ground cumin, garlic, bay leaves, salt, fresh ground pepper, lemon slices, fresh cilantro, paprika

Directions:
Marinate your pork meat overnight, in the wine, garlic,salt, pepper, and crushed bayleaf, and the paparika. The next day in a skillet melt the lard over high heat, add the pork cubes (DRY well with a paper towel ] and brown.
them stirring frequently with a wooden spoon, and also regulating  the heat so that they color quickly and evenly without burning. Stir in the marinate that remained  along with the cumin add a little more salt if needed, and 1 teaspoon of chopped garlic.  Bring to a boil. then cover and reduce heat  to low and let simmer  for 25 minutes or till pork.
is tender. Add  in a little more  wine if it looks to dry so that you'll have a nice  thick sauce and cook for 5 minutes, stir in the fresh cilantro .  Pour the pork  into a heated platter, surrounded with boil potatoes or fried.
Decorate with lemon slices and black olives.
serve with a nice green salad on the side a bottle of red wine.
Enjoy.
Creamy Black Bean Enchiladas


Ingredients:
low-fat sour cream, chili powder, black beans, cheddar cheese, flour tortillas, tomatoes, green onions

Directions:
Combine soup, sour cream, picante sauce, and chili powder.
In a separate bowl, mix beans, cheese, and 1 cup of sauce mixture.
Divide bean mixture into tortillas.
Roll with seam down in a 9x13 pan.
Pour remaining sauce over top of enchiladas.
Cover and bake at 350 for 40 minutes.
(I like to remove cover for last 10 minutes of bake time so that it gets a little crispy.] After baking, top with green onion and tomato.
Oatmeal Peanut Butter Cookies III
Category: desserts
By Joanne Reaney

These are so close to the Girl Scout oatmeal peanut butter cookies that you  won't know the difference!

Ingredients:
¾ cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
½ cup butter, softened
½ cup peanut butter
½ cup white sugar
½ cup packed light brown sugar
1  egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
½ cup smooth peanut butter
2 ½ tablespoons heavy whipping cream

Directions:
In a large bowl, cream together 1/2 cup  butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla.  Add egg and beat well. In another bowl, combine the flour, baking soda, baking powder, and salt.  Add these dry ingredients to the creamed mixture.  Stir.  Add oatmeal and stir. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies.  Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown. To Make Filling:  Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream.  Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 2 dozen

Calories: 397.4
Fat: 23.5 g
Saturated fat: 9.9 g
Carbohydrates: 42.2 g
Sugars: 29.2 g
Dietary fiber: 2.2 g
Protein: 7.8 g
Cholesterol: 47.7 mg
Sodium: 343.4 mg
Arugula Salad with Cannellini Beans
Category: salad
By Kim's Cooking Now

This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner.

Ingredients:
2 tablespoons olive oil
2 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes
3 tablespoons white wine
1 teaspoon dried sage
1 teaspoon dried thyme
1 (15 ounce) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh basil
salt and pepper to taste
3 cups arugula
¼ cup shaved Parmesan cheese  (Optional)

Directions:
Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes. Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

Prep time: 15 mins
Cook time: 8 mins
Total time: 23 mins
Yields: 4 servings

Calories: 466.1
Fat: 9.5 g
Saturated fat: 1.8 g
Carbohydrates: 71.2 g
Sugars: 3 g
Dietary fiber: 1.3 g
Protein: 23.1 g
Cholesterol: 4.4 mg
Sodium: 245.3 mg
Haricots Verts With Browned Garlic


Ingredients:
water, salt, butter, garlic, shallots, fresh rosemary, fresh ground black pepper

Directions:
Bring water and 2 teaspoons salt to a boil in a large pan.
Add in beans; cook 2-3 minutes or until crisp-tender; drain.
Melt butter in a pan over medium heat; add in garlic and shallots; cook 4 minutes or until lightly browned, stirring occasionally.
Add ½ teaspoon salt, beans, rosemary, and pepper; cook 4 minutes or until thoroughly heated, stirring occasionally.
Makhouda D'aubergine (Crustless Tunisian Eggplant Frittata)


Ingredients:
globe eggplant, salt, olive oil, onion, red bell pepper, eggs, cilantro leaf, garlic cloves, gruyere cheese, black pepper, fine salt, harissa, cayenne pepper, lemon wedge

Directions:
Peel and cut the eggplant into 1/2-inch dice.
Sprinkle generously with salt and place the cubes in a colander to drain for about 20 minutes.
Rinse and pat dry with paper towels.
Preheat the oven to 400ºF/200°C
In a large skillet over medium heat, heat the olive oil and cook the eggplant, onion, and pepper, stirring occasionally until golden and soft, about 20-25 minutes.
Transfer this mixture to a colander to drain off as much of the oil as possible.
In a medium bowl, mix the eggs and add the herbs, garlic, cheese and bread crumbs.
Add the eggplant mixture.
Season with the bharat, salt, and a small spoonful of the optional harissa or cayenne pepper.
Grease a 2-quart soufflé dish.
Pour the egg mixture into the dish and bake in the middle of the oven until golden brown and puffed in the center, 40-45 minutes (a knife inserted into the center should come out clean].
Let cool for 10 minutes before unmolding onto a serving platter (you can also just leave it in the dish].
Cut into wedges or squares to serve.
Serve hot or at room temperature with lemon wedges on the side.
Moroccan Chicken Thighs
Category: meat-and-poultry
By Scott Heddle

Quick and easy thighs with complex Moroccan flavors. Serve with rice, garnished with lemon wedges.

Ingredients:
8  bone-in chicken thighs
kosher salt and ground black pepper to taste
1 ½ cups chicken broth
3 tablespoons paprika
3 tablespoons ground cumin
3 teaspoons minced fresh ginger root
3 teaspoons ground turmeric
2 teaspoons ground cinnamon
1  lemon, zested and juiced
olive oil, or to taste
1 tablespoon canola oil, or to taste
½  white onion, chopped
1 cup pimento-stuffed green olives
2 tablespoons chopped fresh parsley

Directions:
Season chicken thighs with salt and pepper. Let come to room temperature, about 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Combine chicken broth, paprika, cumin, ginger, turmeric, cinnamon, and 2 teaspoons lemon zest in a bowl. Heat oils in a cast iron skillet until they begin to smoke. Add chicken thighs, skin-side down, and cook for 4 minutes. Flip thighs and continue cooking until skin is crispy, about 4 minutes more. Transfer to a plate. Saute onion in the skillet until softened, 3 to 5 minutes. Pour chicken broth mixture carefully over onion; scrape up any browned bits off the bottom of the skillet. Return chicken thighs to the skillet. Spoon some of the liquid over the thighs. Transfer skillet to the preheated oven; bake until chicken thighs are no longer pink in the center, 25 to 30 minutes. Add olives to the skillet. Drizzle lemon juice over the thighs and garnish the whole dish with parsley.

Prep time: 10 mins
Cook time: 40 mins
Total time: 1 hr 20 mins
Yields: 4 servings

Calories: 538.8
Fat: 37.7 g
Saturated fat: 8.1 g
Carbohydrates: 14.3 g
Sugars: 2.6 g
Dietary fiber: 5.9 g
Protein: 39.2 g
Cholesterol: 130.6 mg
Sodium: 1815 mg
Cutters Barbecued Lamb Chops


Ingredients:
lemon juice, honey, red wine vinegar, oregano, rosemary, garlic, coarse salt, olive oil, lamb loin chops, mint sprig

Directions:
Combine first 7 ingredients in a bowl and let stand 2 minutes.  Slowly whisk in both oils in thin stream.  Cover and let stand 1 day.
Place lamb in shallow baking dish.  Whisk marinade, then pour over lamb; turn to coat both sides.  Let stand at room temperature 2 hours or chill overnight, turning occassionally.
Prepare grill (high heat] or preheat broiler.  Arrange lamb on grill.  Barbecue about 4 minutes per side for medium-rare.  Transfer lamb to platter.  Brush with marinade and garnish with mint.  Serve immediately, passing jalapeno jelly seperately.
Grandma's Stuffed Celery
Category: appetizers-and-snacks
By Sherilyn

My grandma always made stuffed celery at Thanksgiving and Christmas. As kids, we were always so hungry before the holiday meal we would sneak and get a piece of celery to curb our appetite. It was nearly all gone by meal time and we always got fussed at with hint of a grin from Grandma. Now I never have holiday meals without it!

Ingredients:
1 bunch celery - large stalks washed, trimmed, and cut into 3 sections
2 (8 ounce) packages cream cheese at room temperature
¾ cup chopped pimento-stuffed green olives
2 cloves garlic, finely minced
1 pinch salt and freshly cracked black pepper to taste

Directions:
Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, garlic, salt, and black pepper in a bowl. Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece. Serve immediately or refrigerate.

Prep time: 30 mins
Total time: 30 mins
Yields: 24 servings

Calories: 76.4
Fat: 7.3 g
Saturated fat: 4.2 g
Carbohydrates: 1.4 g
Sugars: 0.4 g
Dietary fiber: 0.4 g
Protein: 1.7 g
Cholesterol: 20.5 mg
Sodium: 224.5 mg
Orange Ginger Brined Chicken


Ingredients:
water, fresh ginger, kosher salt, orange zest, honey, dried thyme, whole chickens, fresh ginger, butter, water, water, chicken broth, fresh ginger, cornstarch

Directions:
Place 1 1/2 cups of the water and 1/4 cup chopped ginger in a medium saucepan. Bring it to a boil over medium heat. Reduce the heat to low; simmer 5 minutes. Remove from the heat. Add the remaining 3 cups water, salt, 2 teaspoons orange peel, 1 cup orange juice, 1/2 cup apple juice, honey, thyme and hot pepper sauce; stir well to dissolve. Cool 15 minutes or until room temperature.
Place the chicken in a 1 gallon resealable plastic bag. Place in a large bowl. Add the brine. Press the bag to remove air; seal. Refrigerate at least 6 hours or up to overnight. Drain; discard brine. Gently pat the chicken dry.
Meanwhile, heat the oven to 375*F. Place the chicken, breast up, in a heavy shallow roasting pan. In a small bowl, stir together 1 tbls. minced ginger, remaining 2 teaspoons orange peel and butter. With a spatula, loosen skin from the breast and thigh areas. Spread the butter mixture under the skin of chicken over breast and thigh meat. Bake 1 hour 30 minute to 1 hour 45 minutes or until internal temperature reaches 180*F. Place the chicken on a platter; cover loosely with foil. Let stand 10 to 15 minutes.
Now remove the fat from pan drippings. Add 1/2 cup of water, broth, 1/3 cup orange juice and 1 teaspoons ginger to the roasting pan. Bring to a boil over medium heat, scraping up all the browned bits from the bottom of the pan. In a small bowl, stir together remaining 2 tbls. water and cornstarch; whisk into the sauce. Boil 1 minute or until thickened. Serve sauce with the chicken. Enjoy!
Basil Orange Chicken


Ingredients:
boneless skinless chicken breast halves, canola oil, honey, fresh basil, dried basil

Directions:
Rinse the chicken and pat dry.  Place in a sealable plastic food storage bag.
Pour a mixture of the orange juice, canola oil, honey and basil over the chicken, tossing to coat; seal tightly.
Marinate in the refrigerator for 6 to 8 hours, tossing occasionally.  Drain, reserving the marinade.
Brown the chicken on both sides in the vegetable oil in a skillet; drain.  Arrange the chicken in a glass baking dish.  Pour the reserved marinade over the chicken.
Bake at 350 degrees for 25 minutes or until tender.  Serve hot or cold.
Buffalo Chicken Won Tons


Ingredients:
cream cheese, cheese, monterey jack cheese, cheddar cheese, wonton wrappers

Directions:
Heat oven to 375.
Mix all ingredients, except won ton wrappers, in a bowl.
Spray mini muffin tins with non stick spray, and place one won ton wrapper in each muffin cup.
Fill the won tons with about 1 tbsp of the mixture, and gently pull the sides of the wrappers closed to form a sort of pouch
Bake the won tons for about 20 minutes, checking periodocally,  You want the wrappers to start browning and be a little bit crispy.
Lemon Breakfast Bread
Category: breakfast-and-brunch
By Yo

I was looking for a lemon bread recipe and found several. After several revisions this is the best tasting and moist bread I came up with; it has variations of flavors.

Ingredients:
1 ½ cups white sugar
1 cup applesauce
¾ cup vegetable oil
3  eggs
1 ½ teaspoons dried lemon peel (such as Penzey's)
1 teaspoon lemon extract  (Optional)
¾ cup milk
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
¾ teaspoon salt
½ cup white sugar
1 tablespoon water, or as needed
½ teaspoon lemon extract  (Optional)

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease a loaf pan. Stir 1 1/2 cups sugar, applesauce, oil, and eggs together in a bowl; add lemon peel and 1 teaspoon lemon extract. Pour milk into applesauce mixture and stir. Whisk flour, baking powder, and salt together in a bowl. Add flour mixture to applesauce mixture; stir until well-combined. Pour batter into prepared loaf pan. Bake in the preheated oven until toothpick inserted in the center of the loaf comes out clean, about 75 minutes. Let bread rest in the pan for 10 minutes before removing to a wire rack to cool. Whisk 1/2 cup sugar, water, and 1/2 teaspoon lemon extract together in a saucepan over medium heat until sugar is melted and has a thick glaze consistency, 1 to 2 minutes. Poke several holes in the top of the warm bread and brush glaze over loaf.

Prep time: 15 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 30 mins
Yields: 12 servings

Calories: 381.1
Fat: 15.4 g
Saturated fat: 2.8 g
Carbohydrates: 56.8 g
Sugars: 36.2 g
Dietary fiber: 1.2 g
Protein: 4.8 g
Cholesterol: 47.7 mg
Sodium: 231.1 mg
Lacta-Drops by Shannon Davies


Ingredients:
margarine, brown sugar, white sugar, egg, flour, salt, baking powder, ground cloves, rolled oats, steel cut oats, brewer's yeast

Directions:
1.Lightly Grease cookie Sheet, set oven at 350F/180°C.
2.Cream the margarine and sugar in large mixing brown until light and fluffy.
3. Gradually add beaten egg, beating well (or mixing on high] after each addition.
Add the Oil, Mix. Add the Milk substitute if you choose,Mix.
4.Add the flour, salt, brewers yeast ,and baking powder in to the creamed mixture. Mix together gently. Add the Rolled oats, Mix. Add the steal cut oats and trail mix/granola. Mix together thoroughly. Batter will be thick.
5.Spoon them on to the cookie sheets. (Makes about a dozen].
6.Bake at 350F/180C for 14-15min.
7. Let cookies cool slightly before removing or they will break :].
8.Store in air-tight container.
Cinnamon Apples


Ingredients:
apples, brown sugar, cinnamon

Directions:
Peel and core your apples., Cut into pieces and then slightly mash them, so they are chunky., Microwave for 1 minute., Add the sugar and cinnamon and stir.
Fergy's Cornbread to Die For


Ingredients:
sweet onion, sour cream, cheese, butter, egg, milk, Tabasco sauce, salt, dill weed

Directions:
preheat oven 400 deg.
Dice the onion.
Saute in butter.
Combine cornbread mix, egg, milk, cream corn and Tabasco.
Pour in a 8x8 greased baking pan.
Bake for 15 minutes.
While baking, combine sour cream, salt, 1/2 cup cheese and onions.
When the bread has baked for 15 minutes, spread the sour cream mix over the top evenly.
Sprinkle 1/2 cheese on top.
Bake for 15 minutes.
Rafute (Okinawan glazed pork)


Ingredients:
garlic, ginger, bonito stock, Bourbon, sugar, mirin

Directions:
Place pork, skin side up, on the rack of a broiler pan, and broil until skin is browned.
Rinse pork under warm running water, scraping off any charred areas with a knife.
Place the whole piece of pork in a large pot, cover with water, bring to a boil, and cook 40 minutes.
Remove pork and reserve broth.
Allow the pork to cool, then slice into ½" thick, 2" x 2" squares.
Combine other ingredients, except mirin, in a thick, wide, shallow pot, and bring to the boil.
Lay the pork pieces in this sauce and cook, covered, for about 1½ hours over low heat.
If during this time the pan seems dry, add a little of the reserved pork stock.
As pork tenderizes, add mirin and cook a further half-hour uncovered, until pork is melt-in-the-mouth tender and evenly glazed with sauce.
When warming leftovers, do not add water or soup stock- instead, use sake (or bourbon/whisky], which is said to keep pork tender and juicy.
You Asked for Chocolate Brownies


Ingredients:
water, olive oil, egg, chocolate bars

Directions:
Preheat oven to 350 degrees for shiny metal pan or 325 degrees for a dark, nonstick or glass pan.
Grease bottom of pan.
Stir brownie mix water, vegetable oil, olive oil, chocolate chips and egg in medium bowl until well blended.
Pour batter into bottom of pan. Spreading batter until even.
Place brownies in oven to bake following the baking directions on the chart on the back of the brownie box.
Once brownies are done cooking remove from oven and allow to cool slightly (2-5 min.].
While brownies are cooling remove chocolate bars from packaging.
place whole chocolate bars end to end on top of brownie until the entire brownie is completely covered (you may have to cut a few bars to fit].
sprinkle optional topping on brownies.
allow brownies to cool and enjoy.
---for a double batch simply lower the heat by 25 degrees and cook for an extra 5-15 minuets until brownies are done.
---Most of the directions for this recipe were taken from the back of the brownie box. I added more chocolate chips in the batter. I also substituted half of the vegetable oil for olive oil.
Asian Grilled Chicken
Category: world-cuisine
By LoreleiLee

Quick and easy Asian marinated chicken thighs!  Also great with chicken breast or flank steak. Marinate overnight for best flavor.

Ingredients:
⅓ cup soy sauce
⅓ cup brown sugar
2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon Thai-style sweet chili sauce
1 teaspoon chile-garlic sauce (such as Sriracha®)
3 cloves garlic, minced
¼ teaspoon curry powder
4  skinless, boneless chicken thighs

Directions:
Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight. Preheat an outdoor grill for medium-low heat; lightly oil the grate. Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade. Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

Prep time: 15 mins
Cook time: 25 mins
Total time: 4 hrs 40 mins
Yields: 4 servings

Calories: 287.3
Fat: 12 g
Saturated fat: 3.3 g
Carbohydrates: 23.6 g
Sugars: 20.2 g
Dietary fiber: 0.5 g
Protein: 20.9 g
Cholesterol: 71.6 mg
Sodium: 1372.2 mg
Roasted Cauliflower Soup
Category: soups-stews-and-chili
By estkay

This is simple and delicious. The taste is so smooth and creamy most people think this is a fattening soup loaded with cream and potatoes. People are always shocked by how few ingredients are needed.

Ingredients:
2 heads   cauliflower, broken into florets
olive oil cooking spray
¼ cup olive oil
1 large onion, chopped
4 cloves garlic, chopped
6 cups water
salt and ground black pepper to taste

Directions:
Place the cauliflower florets into a large bowl of lightly salted water; allow to stand for 20 minutes. Drain well, and arrange on a sheet of heavy aluminum foil on a baking sheet. Spray the olive oil cooking spray evenly on the cauliflower. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Broil the cauliflower until browned, 20 to 30 minutes. Meanwhile, heat olive oil in a large soup pot, and cook the onion until translucent, about 5 minutes; stir in the garlic and roasted cauliflower. Pour in the water, season with salt and black pepper, and simmer until all the vegetables are tender, about 30 minutes. Blend the soup in the pot with an immersion hand blender until creamy and smooth.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 140.5
Fat: 9.2 g
Saturated fat: 1.3 g
Carbohydrates: 13.2 g
Sugars: 5.7 g
Dietary fiber: 5.3 g
Protein: 4.2 g
Sodium: 92.6 mg
Kiwi Quick Bread


Ingredients:
all-purpose flour, baking powder, baking soda, salt, butter, margarine, sugar, eggs, kiwi fruit

Directions:
Preheat oven to 350 degrees.  Grease and flour a 9 X 5 X 3 loaf pan.
Sift together flour, baking powder baking soda and salt and set aside.
In large bowl cream butter and sugar together until light and fluffy.  Add eggs one at a time to creamed mixture beating well after each one.  Stir in kiwis.  Fold in dry ingredients gently, stirring only until batter is completely moistened.  Spoon batter into pan and bake for 55-65 minutes or until toothpick inserted comes out clean.  Cool for 10 minutes on wire rack.  Remove from pan and continue cooling on rack.
Lemon Rolls


Ingredients:
butter, sugar, cream cheese, Grand Marnier, egg, lemon, zest of, icing sugar, fresh lemon juice

Directions:
Thaw bread dough for two hours at room temperature or twelve hours overnight in refrigerator.
Cut dough into 12 equal portions.
Coat a 9 inch cake or bundt pan with melted butter; place remaining butter in a small bowl; dip each piece of dough into melted butter and place in bottom of pan; pour any leftover melted butter over top; Cover and allow to rise for 30 minutes.
In a bowl, combine 2 tblsps of the sugar, cream cheese, Grand Marnier, and egg; beat until well blended; pour mixture over rolls.
In a small bowl, mix remaining sugar and lemon zest; sprinkle over rolls; cover and let rise until doubled in size (about 1 hour].
Preheat oven to 350F; bake until done, about 25 minutes; allow to cool 15 minutes before glazing.
In a small bowl, combine confectioner's sugar and fresh lemon juice; drizzle over rolls.
Zucchini and Corn Casserole


Ingredients:
zucchini, corn kernel, butter, spring onions, garlic clove, heavy cream, eggs, cheddar cheese, chives

Directions:
Melt the butter in a pan & add spring onions, fry until onions are just soft.
Add the zucchini and cook over a low heat until zucchinis are just soft but not brown, stirring occasionally, add the crushed garlic just before zucchini is soft. Remove from heat.
Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish.
Empty the cream into a seperate bowl and add the eggs; mix through really well. Add half the cheese and season to taste.
Pour cream mixture over the zucchini mix that is in the baking dish.
Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set.
Garnish with shopped chives and slice and serve whilst hot.