xiaoxl/recipe_data huggingface dataset:
Cannelonni Genovese


Ingredients:
butter, onion, spinach, mushrooms, ricotta cheese, parmesan cheese, egg, nutmeg, salt, Fontina cheese, mozzarella cheese, white wine

Directions:
Melt butter in a large saute pan over medium-high heat. Add onion and stir until limp but not brown, 3 to 5 minutes. Add veal (breaking up] and wine cook to lightly browned ; cover pan, reduce heat, and simmer gently until veal is cooked. Add spinach and cook until soft.
Add ricotta cheese, parmesan cheese, egg, nutmeg, and salt to food processor; whirl until mixture is finely ground. You can also blend in the pan.
Stuff mixture into cannelloni shell. Alternately, you can use lasagna noodles and roll as you would a burrito or egg roll. I have also found that making pasta is rather easy. Roll the pasta dough out and cut in rectangles, 3x5 is a good size. Place a row of the filling down the center, fold long sides together.
In each of two shallow 9- by 13-inch baking dishes, spread a layer of the Rosatella Sauce over bottom to coat lightly. Set the cannelloni, seam down, in sauce, spacing equally. Carefully spoon the remaining sauce over cannelloni to coat well.
Scatter fontina (and mozerella] over cannelloni.
Bake cannelloni, uncovered, in a 375° oven until sauce is bubbling, cheese is melted, and filling is hot in the center, 25 to 35 minutes. Transfer to plates with a wide spatula and spoon some of the sauce around each serving. Alternatively, bake in individual baking dishes.
Garnish with chopped parsley.
Low Fat Taters (Breaded French Fries)


Ingredients:
russet potatoes, garlic powder, onion powder, curry powder, fresh ground pepper, flour

Directions:
Wash the potatoes, scrubbing well to remove all of the dirt; don't bother skinning them.
Cut the potatoes into wedges and let soak in water for at least 15 minutes, preferably longer.  Change the water once if desired, but note that while changing the water gets rid of more starch, it can impact flavour as well.
Combine egg white and seasonings (excluding flour] in a large bowl.
Drain the potatoes, pat dry and put them in the bowl with the egg mixture.
Coat all fries with the egg white and seasoning mix, ensuring a good coverage.
Coat the fries with a light coating of flour, rotating and mixing as needed to try and make it an even coat.
Prep a baking sheet with a light coating of vegetable oil, and spread the fries out as evenly as possible.
Coat the top of the fries with vegetable spray and bake for 35 to 45 minutes or until golden brown.
Melon Salad with Orange-Honey Dressing


Ingredients:
cantaloupe, honeydew melon, red seedless grapes, boston lettuce leaves, low-fat vanilla yogurt, honey, ground nutmeg

Directions:
Peel melons; discard seeds and membranes.
Cut each melon half lengthwise into 8 slices.
Divide melon and grapes evenly among 4 lettuce lined salad plates.
Combine yogurt, honey and juice concentrate; stir well.
Drizzle 1/4 cup yogurt mixture over each salad; sprinkle with nutmeg, if desired.
Today Show Beef Burgundy (Slow Cooker)


Ingredients:
boneless beef chuck roast, beef broth, bacon, yellow onion, carrots, tomato paste, olive oil, garlic cloves, all-purpose flour, fresh thyme, bay leaves, fresh parsley, salt, pepper

Directions:
Place potatoes in bottom of slow cooker.
Season beef with salt and pepper, dust with flour and set aside.
Cook bacon in large skillet over medium-high heat until most of the fat is rendered.  Remove with slotted spoon to slow cooker.
Brown meat in bacon fat, working in batches if necessary.  Remove meat to slow cooker.
Heat olive oil in skillet.  Add onions and saute until translucent and fragrant, approximately 5 minutes.  Add garlic, sauté for 1 minute.  Add carrots and sauté for 5 more minutes.  Transfer entire contents of skillet to slow cooker.
Optional: Deglaze pan with wine and add to slow cooker.
Add all remaining ingredients to slow cooker except mushrooms, pearl onions and parsley.  Turn slow cooker to low cooking setting.  Cook for 6-7 hours.
Add mushrooms and pearl onions.  Season.  Turn cooking setting to high and allow to cook for 1 hour.
Season to taste and transfer to serving dishes.  Garnish with fresh chopped parsley.
Three Mushrooms Crostini


Ingredients:
baguette, butter, shallots, onions, garlic clove, dried thyme, salt, fresh black pepper, fresh parsley, olive oil

Directions:
Spread baguette slices on a baking sheet.  In a skillet, melt the butter at medium heat.  Brush the slices with about 1 tablespoon of melted butter.  Cook under the preheated grill for about 4 minutes or until the slices are golden and crispy (flip at mid-cooking].  Set aside.
Meanwhile, in the skillet, add shallots and garlic.  Cook, stirring, for 3 minutes or until softened.  Add mushrooms, thyme, salt, pepper and cook while stirring for about 7 minutes or until mushrooms are golden and liquid has evaporated.  Add parsley and stir.
When ready to serve, spread about 1 tablespoon of the mushroom mixture on each crostini and sprinkle with oil.  Serve hot.
Microwave Fantasy Fudge


Ingredients:
butter, sugar, evaporated milk, marshmallow creme, vanilla, walnuts, pecans

Directions:
Microwave wattage must be 900 to 1050, for the times listed if your wattage is less or more you need to find a microwave conversion chart on line.
Microwave butter on high for 1 minutes or until melted.
Add sugar and milk: mix well.
Microwave on high 5 minutes, stir after 3 minutes.
Stir well, scraping down sides of bowl.
Microwave 5 1/2 minutes, stirring after 3 minutes.
Let stand 2 minutes.
Add chocolate chips and stir until melted.
Add marshmallow creme and vanilla, mixing well.
Add nuts stirring well.
Spread into a well buttered 9x13-inch dish.
Cool at room temperature; cut into squares.
Microwave wattage must be 900 to 1050, for the times listed if your wattage is less or more you need to find a microwave conversion chart on line.
Lemon Blueberry Oatmeal


Ingredients:
steel cut oats, water, fresh lemon zest, fresh blueberries, honey

Directions:
1. Bring water to a boil in a medium-sized pot.
2. Add oats and lemon zest, and cover. Bring back to boil and reduce heat to simmer.
3. When water is nearly cooked out, vigorously stir in the egg whites. Continue stirring until the egg whites are cooked. You’ll see them turn white.
4. 2When oats are cooked, serve topped with fresh blueberries and agave or honey.
Not-So-Honest Roast Vegetables


Ingredients:
fennel bulbs, onions, sweet potatoes, carrots, coarse salt, dried rosemary, garlic clove, olive oil

Directions:
Pre-cook vegetables in microwave on autocook cycle for potatoes but remove 4 minutes before completion of cook cycle. Allow to cool.
Grind salt, rosemary and garlic in mortar and pestle to a paste.
Add paste and olive oil to cooked vegetables in ziplock bag and shake to coat.
Marinate vegeables overnight in refrigerator.
Preheat oven to 280 Centigrade.
Place marinated vegetables in ovenproof dish and roast for 30 minutes at 280 Celsius.
Serve.
Bourbon Pepper Pan Sauce
Category: side-dish
By Chef John

Mastering pan sauces is one of the most important but easiest steps towards producing legit restaurant-quality dishes at home. Assemble all the sauce ingredients before cooking the steak so you can make the sauce during the 5-minute resting time for steak. The rich, sweet, peppery flavor profile also works wonderfully with pork chops and grilled chicken. You can also switch up the bourbon for another liquor, since this really is just a technique recipe.

Ingredients:
2 (6 ounce) New York strip steaks
kosher salt to taste
freshly ground black pepper to taste
2 teaspoons duck fat, or as needed
1 clove garlic, minced
3 teaspoons butter, divided
1 fluid ounce bourbon
½ cup chicken broth
⅓ cup heavy cream
salt to taste
1 pinch cayenne pepper

Directions:
Season both sides of the steaks generously with salt and pepper. Be especially generous with the pepper. Melt duck fat in a steel pan over medium-high heat. Add steaks; cook until firm and reddish-pink in the center for medium-rare, about 5 minutes per side. Sear the edges until browned, about 30 seconds each. Transfer steaks to a plate; let rest while you make the sauce. Turn off the heat. Stir garlic into the same pan using a spoon. Add 1 teaspoon butter; let melt. Pour in bourbon. Heat until reduced to a sticky glaze, about 15 seconds. Add chicken stock. Bring to a boil over high heat while scraping up the browned bits at the bottom to deglaze. Cook until reduced by half, about 2 minutes. Add heavy cream; season with salt and cayenne pepper. Boil until thickened, 2 to 3 minutes. Turn off heat and add remaining 2 teaspoons butter; swirl until melted, about 30 seconds more. Spoon sauce warm onto serving plates. Place steaks on top.

Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Yields: 2 steaks

Calories: 536.6
Fat: 42.4 g
Saturated fat: 21.3 g
Carbohydrates: 2.3 g
Sugars: 0.4 g
Dietary fiber: 0.2 g
Protein: 27 g
Cholesterol: 153 mg
Sodium: 697.3 mg
Parsley's Meatloaves


Ingredients:
ground beef, eggs, herb seasoned stuffing mix, garlic cloves, onion, cheddar cheese, parsley, ketchup, brown sugar, Dijon mustard

Directions:
In a large mixing bowl, beat eggs.
Combine remaining meatloaf ingredients and mix thoroughly with clean hands.
Shape into 4 equal-sized mini loaves and place into 13" x 9" baking pan.
In a small bowl, whisk together sauce ingredients.  Spoon sauce evenly over the loaves.
Bake at 350 for about 45-50 minutes.
My Mom's Swiss Steak
Category: main-dish
By JANNE2

This is so easy and all done in one pot! It is delicious and everyone including kids will love it! This recipe is tried and true, impossible to fail! It can also be doubled or tripled without problems, but lower the heat on the second and third batch when browning, as not to burn.

Ingredients:
2 tablespoons vegetable oil
2 (1/2 pound) beef sirloin tip steaks
salt and pepper to taste
1 cup (1 small) chopped onion
1 (16 ounce) can diced tomatoes
2 cups sliced fresh mushrooms  (Optional)
1 stalk celery, chopped  (Optional)
½ cup chopped green bell pepper  (Optional)
1 ½ teaspoons dried oregano
1  bay leaf
1 cup water  (Optional)
2 tablespoons cornstarch  (Optional)

Directions:
Heat oil in a large Dutch oven over medium-high heat. Place steaks into the pot one at a time, quickly browning on each side. Remove steaks, and set aside. Add the onion to the pot, and cook over medium-low heat until wilted, about 3 minutes. Return the steaks to the pot, and add the tomatoes, mushrooms, celery and green pepper. Season with oregano and add the bay leaf. Cover the pot, and cook over medium-low heat for about 1 1/2 hours, or until meat is fork tender. If you wish to thicken the gravy, remove the meat to a plate. Stir together the cornstarch and water; stir into the pan juices. Let simmer for about 2 minutes to thicken. Return the beef to the pot.

Prep time: 20 mins
Cook time: 2 hrs
Total time: 2 hrs 20 mins
Yields: 4 servings

Calories: 307
Fat: 17.5 g
Saturated fat: 5.3 g
Carbohydrates: 14.4 g
Sugars: 6 g
Dietary fiber: 2.9 g
Protein: 21.9 g
Cholesterol: 60.6 mg
Sodium: 233.9 mg
Portabella Nirvana
Category: appetizers-and-snacks
By LJALEXSTADT

Roasted portobello mushrooms are stuffed with a savory crab stuffing like a gigantic appetizer. If this isn't Heaven, your taste buds will be there anyway!

Ingredients:
2  large portobello mushrooms
1 (8 ounce) bottle Italian-style salad dressing
1 tablespoon minced onion
1 ½ teaspoons minced garlic
¼ cup butter
1 stalk celery, diced
½ cup crab meat, fresh or canned
20  buttery round crackers, crushed
⅔ cup Italian blend shredded cheese, divided

Directions:
Preheat your oven's broiler. Clean mushrooms, and remove stems, reserving them for later. Marinate the mushroom caps in Italian dressing for 15 minutes. Remove from marinade, and place into a baking dish. Broil at least 6 inches from heat for about 10 minutes. Check occasionally to make sure they do not burn. Turn off the broiler, and preheat the oven to 400 degrees F (200 degrees C). Melt butter in a skillet over medium-high heat. Chop reserved mushroom stems. Sautee onion, garlic, mushroom stems and celery until tender. Add the crabmeat, and heat until cooked through, about 5 minutes. Transfer the skillet mixture to a medium bowl, and mix in crackers, 1/3 cup of the cheese blend, and mix until well blended. Use some of the Italian dressing marinade to hold the mixture together if necessary. Pack the crab mixture into the cavities of the mushrooms. Season with salt and pepper to taste. Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle remaining cheese over the tops, then return to the oven for 3 minutes, or until cheese has melted.

Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Yields: 4 servings

Calories: 455.3
Fat: 37.6 g
Saturated fat: 14.1 g
Carbohydrates: 20.6 g
Sugars: 7 g
Dietary fiber: 1.4 g
Protein: 10.9 g
Cholesterol: 60.3 mg
Sodium: 1387.4 mg
Decadent Hummus
Category: appetizers-and-snacks
By Karra Showen

I have made this recipe for my family for several years now and it never disappoints. My kids take it on ski trips to share with the team and everyone always loves it! They always want to know why our hummus is a dark brown color. It's the olives! The recipe is equally great without the olives and/or feta. Wonderful with pita bread, chips, crackers, or veggies!

Ingredients:
2 (15 ounce) cans garbanzo beans, drained
¼ cup olive oil
¼ cup lemon juice
¼ cup crumbled feta cheese
¼ cup tahini  (Optional)
¼ cup sweet chili sauce  (Optional)
15  pitted kalamata olives
3 cloves garlic, or more to taste
2 teaspoons dried basil
2 teaspoons ground cumin
2 teaspoons dried dill weed
1 teaspoon salt
1 tablespoon water, or as needed  (Optional)
1 tablespoon chopped fresh parsley, or as needed
1 teaspoon olive oil, or to taste

Directions:
Blend garbanzo beans, 1/4 cup olive oil, lemon juice, feta cheese, tahini, chili sauce, olives, garlic, basil, cumin, dill, and salt in the blender until smooth. Add water for a thinner consistency. Transfer hummus to a serving bowl and garnish with parsley and drizzle with 1 teaspoon olive oil. Serve warm or cold.

Prep time: 15 mins
Total time: 15 mins
Yields: 16 servings

Calories: 126.8
Fat: 8 g
Saturated fat: 1.5 g
Carbohydrates: 11.6 g
Sugars: 1.5 g
Dietary fiber: 2.1 g
Protein: 3.1 g
Cholesterol: 3.5 mg
Sodium: 398.7 mg
Lahmi Bajin Turki ( Meat Flat Bread Turkish Style)


Ingredients:
ground beef, onion, tomatoes, green pepper, parsley, cayenne, paprika, mint, flour, garlic cloves

Directions:
In a bowl combine meat with ,red pepper paste,mint,paprika,Cayenne,parsley,onion,green pepper , tomato and flour and mix well until its all combined.
preheat oven to 350Degrees take one pita round add 2 tablespoons of filling spread out thinly over the bread you would do the same if u were using dough.
bake for 15 Min's or until meat is cooked and bread is crunchy. if your doing it with dough cook it until meat is done and dough is cooked as well the timing depends on the thickness of the dough.
Raspberry Truffles


Ingredients:
butter, lemon juice, cornstarch

Directions:
Melt 8 ounces of chocolate.
Heat the butter and cream until the butter is melted and small bubbles form.
Pour into a small bowl and stir in the chocolate.
Whisk in the jam and lemon juice.
cover and refrigerate 60-90 minutes.
Line a baking sheet with parchment.
Spoon the mixture into mounds (about 2 teaspoons each].
Refrigerate 15 minutes or until firm.
Use the cornstarch to dust your hands, and roll the mixture into balls.
Refrigerate overnight.
Remove centers from the refrigerator to warm to room temperature before the next steps.
Melt 1 1/2 pounds of chopped chocolate and temper as follows.
If the chocolate is dull, grainy, or blemished, heat to at least 115 degrees.
When the chocolate is nearly melted, stir to complete the melt.
Let the chocolate cool to 100 degrees.
Look at the chunk of solid chocolate- it should be smooth, dark, and glossy, without dullness or streaking.
Submerge the 6 ounces of solid chocolate in the melted chocolate and stir until the chocolate cools to 90 degrees.
What this process does is isomerize the chocolate as it cools, so that the cooled shells will stay glossy and smooth, even in the refrigerator.
If the solid chunk is dull, streaky, or grained, it will have the opposite effect.
The taste will be the same, but tempering the chocolate makes the truffles much more attractive.
When the chocolate has cooled to 90 degrees, remove the chunk and save it for the next time you temper chocolate.
Smear a thin sample of the melted chocolate on wax paper and refrigerate for 2 minutes.
The smear should cool glossy and smooth, and should break with a snap.
Dip each truffle in chocolate; two forks seem to work the best for this (although I'd be interested in hearing anyone else's idea].
Top the truffles with cocoa or nuts if desired; if you plan to do this, do each truffle as you dip them, because they solidify fairly quickly.
Refrigerate until set.
Unbelievable Fish Batter
Category: uncategorized
By MargeBC

In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.

Ingredients:
1 cup all-purpose flour
½ cup milk
½ cup water
¼ cup baking powder
1 teaspoon salt

Directions:
Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

Prep time: 10 mins
Total time: 10 mins
Yields: 2 1/4 cups

Calories: 90.9
Fat: 0.6 g
Saturated fat: 0.3 g
Carbohydrates: 19.4 g
Sugars: 1 g
Dietary fiber: 0.6 g
Protein: 2.8 g
Cholesterol: 1.6 mg
Sodium: 1372.1 mg
Chicken Seasoning


Ingredients:
salt, cayenne pepper, onion powder, garlic granules, paprika, ground black pepper, rubbed sage, dried thyme, dried oregano, cumin

Directions:
Mix all ingredients together and store in an air tight container., Use as a seasoning for chicken, turkey, or any other poultry.
Cheese Crusted Chicken


Ingredients:
boneless skinless chicken breast halves, flour, salt, ground nutmeg, ground pepper, egg, gruyere, cheese, butter, lemon

Directions:
Pound breasts lightly to flatten to uniform 1/4 inch thick: set aside.
Sift together flour, salt, nutmeg, and pepper; Have beaten egg in a pie pan. Mix together cheese and bread crumbs; set aside.
Coat breast halves with seasoned flour, shaking off excess; dip in egg, then in cheese-crumb mixture, coating well.
In a large, non-stick skillet over MEDIUM heat, melt butter.
Add chicken and sauté until golden brown on both sides (about 5 minutes per side]. Drain on paper towels.
Serve with lemon wedges.
Chicken Soup With Ground Chicken Meatballs


Ingredients:
whole chicken, carrots, celery, onions, leek, garlic clove, fresh dill, fresh parsley leaves, fresh thyme, fresh rosemary, peppercorn, water, milk, ground chicken, chicken breasts, red onion, garlic cloves, fresh dill, olive oil, salt, fresh ground pepper, carrots, celery, leek, watercress, chicken wings, Blackened Chicken Salad, fresh dill

Directions:
For the chicken stock:
In a large stockpot, heat the vegetable oil over medium-high heat. Add the chicken bones, stir to coat and cook for 5 minutes to brown. Add the vegetables to the stockpot along with the herbs and peppercorns. Stir to mix, add the water and bring to a simmer. Reduce the heat to medium and let simmer for 4 to 6 hours. The stock will have reduced by half. Strain and skim the fat. Adjust the seasoning with salt and pepper. Reserve.
For the chicken meatballs:
Soak the breadcrumbs in the milk. In a food processor, combine the ground chicken, or chicken breasts if using, the red onion and garlic. Blend for 2 minutes. Add the dill, olive oil, salt, chile flakes and breadcrumb mixture. Spinkle with freshly ground pepper.
Using 1 teaspoon of the ground chicken mixture, form small meatballs. Reserve on a baking sheet lined with parchment paper, cover with plastic wrap and keep in the refrigerator until ready to cook in the soup.
For the soup:
In a medium stockpot, cook the vegetables in oil for about 2 minutes. Season with salt and pepper. Add 8 cups stock and the chicken meatballs. Let simmer until the meatballs are cooked, about 15 minutes. When ready to serve, divide the watercress in the bowls and add a ladle of chicken soup. Garnish with the blackened chicken wings and fresh dill.
Chocolate Covered Caramels
Category: desserts
By Cheryl Johnson

These caramels are easy and WONDERFUL for anytime of the year!  Everyone loves them! I can't make enough of them. You can omit the chocolate and just have wonderful caramels.

Ingredients:
1 cup butter
2 ¼ cups brown sugar
1 cup light corn syrup
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1 pound milk chocolate
1 tablespoon butter

Directions:
Grease an 8 x 8 inch square pan. In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk.  Stirring constantly, heat to 242 to 248 degrees F (116 to 120 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.  Remove from heat and stir in vanilla extract.  Pour into prepared pan. When caramel has cooled and set, cut into 1 inch squares.  Chill in refrigerator until firm. Melt chocolate with 1 tablespoon butter in the top of a double boiler or in a bowl in the microwave. Stir until smooth. Dip caramel squares in chocolate and place on wax paper to cool.

Prep time: 5 mins
Cook time: 25 mins
Total time: 2 hrs 25 mins
Yields: 64 pieces

Calories: 63.3
Fat: 3 g
Saturated fat: 1.8 g
Carbohydrates: 8.8 g
Sugars: 7.1 g
Dietary fiber: 0.1 g
Protein: 0.6 g
Cholesterol: 6.3 mg
Sodium: 21.2 mg
Hibachi-Style Fried Rice
Category: main-dish
By Amber62006

One of my favorite parts of hibachi is the fried rice and I was determined to make it at home. This recipe is quick and easy and is sure to be a big hit. I enjoy using left-over teriyaki chicken in my fried rice, but you can use any meat you want or no meat at all! With or without chicken it is equally as delicious and a great side dish! You can use more or less garlic, depending on your personal preference.

Ingredients:
¼ cup olive oil
2  eggs, beaten
1 cup chopped grilled chicken  (Optional)
½ cup chopped green onion
2 tablespoons chopped garlic
2 cups cooked white rice
3 tablespoons soy sauce

Directions:
Heat a wok or non-stick skillet over medium-high heat; add olive oil. Cook and stir eggs in the hot oil until cooked through, 2 to 3 minutes. Add chicken, green onion, and garlic to scrambled eggs; cook and stir until heated through, about 2 minutes. Mix rice into egg mixture; cook and stir until rice is warmed, about 2 minutes. Add soy sauce; cook and stir until rice mixture is evenly coated, about 3 minutes.

Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Yields: 6 servings

Calories: 225.9
Fat: 12.6 g
Saturated fat: 2.3 g
Carbohydrates: 17.1 g
Sugars: 0.5 g
Dietary fiber: 0.6 g
Protein: 10.7 g
Cholesterol: 79.5 mg
Sodium: 491.3 mg
Potato and Zucchini Gratin


Ingredients:
potatoes, zucchini, ham, onion, garlic clove, butter, oregano, nutmeg

Directions:
Peel potatoes and cut into quarters. Boil for around 20 minutes in salted water until slightly cooked. They should be firm.
Meanwhile melt butter in a small saucepan and add the onion which you have finely chopped and the minced garlic clove. If you don't like garlic much you can omit or if you love garlic you can double the cloves.
Sautee until the onion is translucent (about 5 minutes] and then add the chopped ham and cook for 2 minutes. Add some oregano to taste.
Drain the potatoes and chop into smaller pieces and place in a 20cm x 30cm baking dish.
Chop the zucchini into fairly small pieces and add to the potatoes. I had tiny fresh zucchini which I sliced but if you have larger ones you may have to chop them up and perhaps even remove the centres if they are very pulpy.
Add the zucchini to the potatoes and then mix in the onion-ham-butter mixture.
Pour over the cream and stir gently to coat well. You can add a little water especially to rinse out the cream container. ( Not more than 1/2 cup though].
Season with salt and pepper and some freshly ground nutmeg.
Bake at 180 celcius for around 35 minutes or until the top is a little brown and the cream has thickened into a sauce.
Serve with a green salad.