Sour Cream Scones

Scones for breakfast, or afternoon tea,

are a classic celebration of British cooking.

The source of the scone is lost in the mists of time,

but was believed to be of Scots, or Celtic origin.

The Scots baked a quick bread of unleavened oats on a griddle,

probably about the size of a medium sized plate.

The circular loaf was cut into triangular quadrants for serving.

This bread may also be called a bannock, and the quadrants, scones.

Today this delicacy is usually made from wheat flour.

Individual scones are cut from the dough to make small cakes,

which are oven baked.

.

Ingredients:
500ml flour

20ml baking powder
2ml salt
300ml sour cream
60ml full cream milk
extra flour for dusting
extra milk for brushing

Method:

Preheat the oven to 220C.

Place flour and salt in a large mixing bowl and make a well in the centre. Stir in sour cream and milk to form a soft dough.

Knead lightly on a floured surface until just smooth. Pat out to 2cm thickness on a floured surface and cut into rounds with a floured 4-5cm scone cutter, taking care not to twist as you cut.

Place on an oven tray and brush only the tops with milk. Bake in the upper half of the oven for 10-12 minutes or until puffed and golden brown.

Serve with strawberry jam and sour or clotted cream.

Rhubarb and Apple Chutney

Rhubarb teams with apples, onions and spices

to become a tangy chutney that is wonderful

with roast pork, game and venison sausages.

It’s not the prettiest chutney,

because the long cooking turns the rhubarb brown,

but it tastes really good!

.

Ingredients:
750g rhubarb stalks
500g cooking apples, peeled and cored
2 onions, finely sliced
250ml malt or white wine vinegar
250ml white wine
300g demerara sugar
1 small red chilli, finely chopped
30ml black mustard seeds
5ml ground allspice
5ml ground ginger
100g sultanas
15ml salt

Method:
Wash and trim the rhubarb, discarding any leaves, and chop into inch pieces. Chop the apples into 1/2 inch dice. Place the rhubarb, apples and onions in a heavy-based pan with the vinegar and wine, and bring to the boil. Simmer for 15 minutes until the onions are tender.

Add the sugar, chilli, mustard seeds, allspice, ginger, sultanas and salt, and continue to simmer, stirring from time to time, for 45 minutes to one hour, until it is good and thick.

Remove from the heat for ten minutes, then spoon the chutney into hot, dry, sterilised jars and seal. Keep in a cool, dry place for two weeks to a month before opening. The longer the chutney is kept, the better it becomes!

Honey and Rhubarb Cake

This cake is something to write home about!

It is so buttery, tender and moist with the tart flavour

of rhubarb permeating through it.

It's best eaten fresh baked, still warm from the oven,

with a hot cup of coffee,

or even as a pudding, spiced up with a sweet ginger

flavoured custard or whipped cream.

It also keeps well, staying moist;

however it will firm up over a day or two,

but it never lasts that long in our house.

.

Ingredients:
280g self-raising flour
5ml baking powder
2ml salt
110g caster sugar
110g demerara sugar,
plus a little for sprinkling on top of the cake
110g butter, melted
2 eggs
300ml rhubarb and honey compote (see previous recipe)
5ml vanilla extract

.

Method:
Preheat the oven to 180C

.

Line the base of a 9inch round cake tin with baking paper and butter the sides

.

Mix the flour with the baking powder, salt and sugars. Make a well in the centre and add the butter, eggs, rhubarb and vanilla. Beat all together well and pour into the tin. Smooth the top lightly and sprinkle about 30ml demerara sugar evenly over the top.

.

Bake for about 45 minutes until firm to the touch. Test by pricking with a skewer - if it comes out clean the cake is done. Allow the cake to cool in the tin for about 15 minutes before turning out onto a serving plate.

Rhubarb and Honey Compote

The end of February in the UK is an in between time for fruit.

Autumnal apples and pears are getting past their prime,

and fragrant, soft summer berries are only available frozen or tinned.

.

Thankfully, rhubarb is a delicious home-grown 'fruit' available at this time of year.

It makes a great stop-gap providing necessary vitamins and minerals in the diet.

Of course it's not exactly a fruit - technically it's a vegetable,

but it's usually used for puddings and sweet pies or pastries.

.

Every year, around this time, he rosy green stems of rhubarb

start to appear in the green-grocers

just begging to be snapped up and cooked

with enough sugar or honey

to sweeten the edge off its natural sourness.

.

When buying rhubarb,

look out for firm stiff stems that are not too chunky -

about 2cm wide -

preferably with leaves to enable you to judge the freshness.

Droopy leaves show that the rhubarb is past its sell-by-date.

Don't get any ideas about eating the leaves though

as they contain a high amount of oxalic acid and oxalates,

which makes the leaves highly toxic.

Towards the end of the season

you may find the stems quite tough and stringy;

they need to be peeled to remove the tough strings

on the outside of the stems.

.

Something to remember when cooking rhubarb;

you don't really need to add liquid,

unless you are adding flavour -

as in orange juice -

or making a jelly.

Rhubarb will produce copious quantities of its own juices.

When making pastries with rhubarb,

either drain the liquid off before putting in the pie,

or add a protective layer between the fruit and the pastry -

a mixture of butter, sugar and almonds works well -

or add cornflour to the liquid to thicken the juices to a gel,

which wont make the pastry over-soggy.

.

This compote is great on its own,

or served with custard, cream or yoghurt.

It also makes a great accompaniment for steamed pudding,

or for the base for a pie or cake.

.

Ingredients:
1kg rhubarb, trimmed and cut into 1 inch slices
4 strips orange zest
100ml runny honey
85 g caster sugar
juice of 1 large orange

.

Method:

Preheat the oven to 170C

Place the rhubarb in a shallow ovenproof dish with the orange zest and drizzle the honey over it. Sprinkle with sugar and pour over the orange juice. Cover with foil and bake for 25-35 minutes, stirring now and then, until the rhubarb is tender, but not breaking up.

Serve hot, warm or cold or use for puddings, pies or cakes.

Rhubarb and White Wine Jelly

Most people think of jelly as something to serve children for dessert,

but it can be made quite sophisticated for an adult dessert.

Fruit and wine always bring pleasure,

and this dessert,

even if it appears simple,

makes a great surprise to complete a special meal.

Ingredients:

1Kg rhubarb, trimmed and cut into 1-inch pieces

370ml caster sugar, plus more, if needed

Zest and juice of 1 orange,

500ml water

8 leaves gelatine (or 2 envelopes granulated gelatine)

About 175-200ml dry white wine

.

Directions:

Preheat the oven to 190C.

.

Put the rhubarb into a large rectangular ovenproof dish (12 x 8 inch pie plate works well). Sprinkle over the sugar, add the orange juice and zest, and 2 cups of water. Cover with lid or foil. Bake for 1 hour. Take out of the oven and let cool with the lid removed.

.

Strain the liquid carefully into a large measuring cup. This yields about 3 cups rhubarb juice.

Put the pulp aside for use elsewhere - you can freeze it for use in a crumble pie, or trifle or serve separately with custard as a desert.

.

For granulated gelatine: soften it in 60ml of the wine for about 5 minutes. Heat the mixture in the top of a double boiler over simmering water until the gelatine has dissolved (about 1 minute), and add to the rhubarb juice. Pour the remaining white wine into the juice to bring it up to 950ml.

.

For leaf gelatine: add the wine as is to the juice to the required measurement. Soak gelatine leaves in a dish of cold water until softened. Put 2 ladles of rhubarb and wine syrup in a saucepan and bring to a boil. Squeeze out the gelatine leaves and whisk into the syrup. When they've dissolved, pour the contents of the pan back into the measuring cup. If you want to make sure everything is well blended, you can pour from the cup to the pan and back into the cup again.

.

Taste; you may want some more sugar.

.

Lightly oil a 4-cup jelly mould by dabbing a paper towel in some suitably flavourless oil and then rubbing it over the interior of the mould. Pour into the jelly mould. Place in the refrigerator to chill and set for about 6 hours or overnight.

.

Serve with whipped cream, custard or vanilla ice cream.

Ginger Orange and Rhubarb Crumble

A crumble is a dish of British origin containing stewed fruit topped with a crumbly mixture of butter, flour, and sugar. The crumble is baked in an oven until the topping is crisp. It is often served with custard, cream or ice cream as a hearty, warm dessert after a meal.

.

Crumbles originated in Britain during World War II. Due to strict rationing the ingredients required to make the bases of pies contained too much of the necessary flour, butter and sugar to make a pastry. So a simple mixture of flour, butter and sugar was used to make the topping, which was crumbled over stewed fruit for a pudding. The dish was also popular due to its simplicity, as it allowed women more time for other household tasks.

.

Although forced rhubarb becomes available in February, I make this recipe all year round – hence using a tin of rhubarb. It may be a little lazy, but it saves having to stew the stalks beforehand and makes a quick and easy desert when in a hurry.

.

Ingredients:

1 tin of rhubarb, 540g net.

Zest and juice of 1 orange

30ml ginger and orange marmalade

50g sugar - white or light brown

100g butter

200g flour

5ml ground ginger

Pinch of salt

.

Method:

Preheat the oven to 180C

Drain the syrup from the rhubarb into a pan and set the flesh aside. To the syrup, add the juice and zest of an orange and 30ml of ginger and orange marmalade. Bring the syrup to the boil, lower the heat and simmer to reduce the liquid to about half when it will begin to thicken up. Return the rhubarb flesh to the pan and mix together with the syrup.

To make the topping, put the sugar, butter, flour, ground ginger and a pinch of salt into a kitchen blender and pulse together until a crumbly mixture is reached.

Butter an 8 inch pie plate and pour the fruit mixture into it. Cover the fruit with the crumbly mixture and bake in the oven for about 30 minutes, when it should be beginning to become golden on top. If you like it more golden, leave for about 35-40 minutes.

.

Fruit and Vegetables in February

This is the shortest month of the year, but the soil is beginning to wake up, bringing the promise of a welcome variety of vegetables to the new season. This said, where fruit is concerned, February is best for imports like apples, grapes and lychees from South Africa, Australia and New Zealand. The other star of the month is oranges, increasingly from Morocco, rather than Spain. Moroccan navel oranges can be almost as good as their northern counterparts, even if somewhat smaller, but are sweet with flesh that makes them perfect for eating as a sweet snack and for using in salads.

This is also the month to make marmalade. Seville oranges are around just briefly and should be grabbed when you see them. They are undoubtedly the best to use for marmalade. Satsumas and clementines are not as good as in January as they tail off in quality as the month wears on.

Among home grown fruit, forced rhubarb is coming into season and should be grabbed when you see it; used not just for fools and crumbles but also for jams, cakes, pies, tarts and muffins, and for the bases of sauces to go with game and fish.

February looks much like January where vegetables are concerned. Any type of cabbage continues to be a good buy. Root vegetables also maintain their quality, with parsnips being particularly good this month. Carrots and onions are mainstays for soups and stews, as well as leeks and potatoes. If you can find it, Swiss chard is a wonderful vegetable with a flavour similar to but even better than spinach. Although most people think that you can only use the leaf, which is steamed or wilted just like spinach, but the stems make a great vegetable served on their own, but require more cooking than the leaves. Use the stems for a great tempura or crunchy salad.

February also sees the arrival of beans, mange tout, peas, celery, new potatoes and vine tomatoes from the Mediterranean. Salads may not be at their best, but these imports can be used for great stir-fries, and to see us through the winter, excellent broccoli will be coming from Spain.

Creamy Potato and Onion Bake

Potatoes form a staple in British cuisine.

For this dish the floury varieties,

including King Edward and Maris Piper, are ideal.

They are usually used for mashing and roasting,

but are not much good for salads as they tend to break up on boiling.

Because of their bland flavour and creamy, starchy texture,

they work well with dairy produce

as well as with stronger-tasting ingredients like

tomatoes, cheese, onions, garlic and spices.

.

Ingredients:

75g butter, plus extra for greasing

3 onions sliced into thin rings

1kg potatoes

100g finely chopped hazel nuts

200ml fresh parsley, finely chopped

sea salt and freshly ground black pepper to season

400ml double cream

.

Method:

Preheat the oven to 180C.

Heat a knob of the butter in a large, heavy-based pan until foaming. Add the onions and fry until softened and golden-brown.

Chop the anchovies and add to the onions during the last 4-5 minutes of cooking.

Meanwhile, slice the potatoes, and then cut each slice into thin batons.

Butter a large ovenproof casserole dish. Place a layer of the cooked onions and anchovies in the bottom, then add a layer of potatoes and top with a small knob of butter. Layer a sprinkling of parsley and chopped nuts over, then repeat the layering process again with the onions, potatoes, butter and nuts and parsley, finishing with a layer of potatoes. Season each layer with salt and freshly ground black pepper as you go.

Pour over the cream and dot with the remaining butter. Bake for 45 minutes to 1 hour, until the potatoes are tender and golden-brown on top.

.

Cooks Note:

Parsley has twice the vitamin C of an orange,

more calcium than milk.

It also has a diuretic action,

which helps to reduce blood pressure

and remove toxins via the kidneys.

Aromatic Lamb-Shanks

Lamb-shanks used to be thought of as stringy

with gristle and sticky with glue,

but cooked this way they are anything but.

You could also use lamb shoulder cut into cubes,

but the bone in the shank gives a rounded flavour and richness

that just can’t be beaten.

Since lamb shanks are not only readily available these days,

and they are also meaty and relatively cheap,

it makes sense to use them for this sumptuous dish.

As with all aromatic stews,

this is even better when made in advance and reheated.

Ingredients:

100ml vegetable oil

8 lamb shanks

2 onions

4 garlic cloves

Pinch of salt

15ml turmeric

1 inch fresh root ginger, grated

2ml dried chilli flakes

10ml ground cinnamon

1ml grated nutmeg

Freshly ground black pepper

50ml honey

15ml soy sauce

50ml Sherry

100ml red lentils

50ml chopped blanched almonds to garnish

.

Method:

Put 50ml of the oil into a very large, wide, heavy-bottomed pan and warm over medium heat. Brown the lamb shanks, in batches, in the pan and then remove to a roasting tin or whatever else you've got to hand to sit them in.

Peel the onions and garlic and process in a food processor or chop them finely by hand.

Add the remaining oil to the pan, and fry the onion-garlic mush until soft, sprinkling salt over to stop it catching.

Stir in the turmeric, grated ginger, chilli, cinnamon and nutmeg, and season with some freshly ground pepper.

Stir, adding the honey, soy sauce and Sherry.

Put the shanks back in the pan, add cold water almost to cover, bring to the boil then put a lid on the pan, lower the heat and simmer gently for 1 to 1 ½ hours or until the meat is tender.

Add the red lentils and cook for about 20 minutes longer without a lid, until the lentils have softened into the sauce, and the juices have reduced and thickened slightly.

Check for seasoning.

Toast the nuts by heating them for a few minutes in a dry frying pan, and sprinkle onto the lamb as you serve it.

Serve with a creamy mash of potato and parsnips, or with rice or couscous.

.

Banana Nut Muffins

As a family, we love to have muffins with breakfast.

With lots of fibre and minerals,

these banana muffins make a great energy boost for the start of your day.

Research has shown that banana,

believed to be the first fruit cultivated by man,

can increase alertness and help children with concentration in school.

You could say,

"A banana a day keeps the doctor away,"

as there is hardly an organ in the body that doesn't

benefit from this wonderful fruit.

All the more reason to eat banana muffins!

.

Ingredients:

500ml cake flour

250ml whole-wheat flour

250ml white sugar

250ml muscovardo sugar

10ml baking powder

5ml bicarbonate of soda

2ml salt

250g unsalted butter, melted and cooled

2 extra-large eggs

175ml whole milk

10ml vanilla extract

2 mashed ripe bananas

1 ripe banana, chopped

250ml chopped walnuts or pecan nuts

250ml granola

250ml desiccated coconut

.

Directions:

Preheat the oven to 180C.

Line one full and one half large muffin pans (18 large muffin cups) with paper liners.

Sift the flour, sugar, baking powder, bicarbonate of soda, and salt into a large bowl. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't over-mix.

Fold the chopped banana, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each to the top.

Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.

Cheese and Onion Beer Bread

In Durban, whenever we went to a braai with friends,

one of the things we took with was beer bread.

I don't remember where we originally got the idea;

it was most likely at one of the caravan rallies we had been to

when our daughter was young,

but it became a 'staple' for a braai.

We have made it with all sorts of additions,

but cheese and onion seem to be the family favourite.

Ingredients:
500g self raising flour
250ml grated cheddar cheese, the stronger the better
3 finely chopped spring onions, the white and green parts.
5ml salt
5ml dried marjoram
350ml beer
25ml melted butter
25ml sesame seeds

Method:
Preheat the oven to 180C.

Mix together in a large bowl, flour, cheese, onions, marjoram and salt. Make a well in the middle of the dry ingredients and pour in the beer. With your fingers, mix the flour mixture into the beer until you have a sticky dough.

Pour the dough into a greased and floured loaf pan so that it fills the pan to the ends and is fairly level. Brush the top of the loaf with the melted butter and sprinkle on the sesame seeds.

Bake for 35-45 minutes until golden on top and a metal skewer comes out clean.

Serve warm or cooled, buttered or plain.

Additional toppings could include Parmesan cheese,

paprika, cayenne pepper, poppy seeds, fennel seeds -

the list goes on.

Try varying the cheeses; perhaps use blue cheese or feta.

You could also use different herbs like

fresh or dried thyme, rosemary, chives, or parsley

and basil with chopped sun dried tomatoes makes a great bread too.

Cheese Biscuits

These delightful little biscuits are great to serve as savoury snacks.

They can be prepared with a variety of toppings to suit your taste.

Ingredients:

100g butter

100g flour

100g cheese

5ml dried herbs such as marjoram, sage or thyme (optional)

Toppings: Choose one

Fennel seeds

Caraway seeds

Poppy seeds

Cumin seeds

Cayenne pepper

Paprika

Parmesan cheese, grated

Egg Wash:

1 egg yolk

15ml water

Method:

Preheat the oven to 190C.

Place the butter, cheese and flour (and herbs if using them) into a food processor and whiz until the mixture forms a smooth dough.

Remove the dough from the processor and form it into a long log shape, with a diameter of about 5cm. Wrap the log up tightly in cling film and refrigerate for 30 minutes.

Line two baking trays with baking paper. Unwrap the log and cut it into thin slices. For thin, crispy biscuits, slice them as thinly as possible. For thicker, chunkier biscuits, slice them about 1cm thick. Lay the biscuits on the baking trays.

Make an egg wash by mixing the egg yolk with 15ml of water. Brush the egg wash over the biscuits to glaze them. Top the biscuits with some fennel seeds, parmesan cheese and cayenne, or use any combination of toppings.

Bake for 4-5 minutes, depending on the thickness of the biscuits, until golden brown. Transfer to a wire rack to cool. Store in an airtight container.

Semolina Pudding with Blueberry Compote

At boarding school, semolina pudding was one of my favourites,

so I had to learn how to make it.

This is a gorgeous version,

which can be made with any berries just about,

but blueberries are my favourites.

Ingredients:

600ml milk

60g semolina

Grated nutmeg

20g butter, cut in small cubes

60ml caster sugar

200g fresh blueberries, or frozen if fresh is not available.

60g caster sugar

Method:

Preheat the oven to 150C. Heat the milk in a medium saucepan until lukewarm, then gradually stir in the semolina along with a small grating of the nutmeg, stirring constantly. Tip in the butter and 2 tablespoons of the sugar, then simmer for 10 minutes or until thickened, stirring regularly. Taste and stir in more sugar if needed.

Pour the pudding into 4 buttered ovenproof dishes, such as individual ramekins or small gratin dishes. Sprinkle each with a little more nutmeg and bake for 20 minutes or until a golden crust has formed.

For the blueberry compote: meanwhile, put 60g of the blueberries into a small saucepan with the 60g sugar and 1 tablespoon of water. Simmer on a medium heat for a couple of minutes, stirring occasionally, until the blueberries start to pop. Remove from the heat and leave to cool.

Once cool enough, gently stir in the remaining fresh blueberries. If you are using frozen blueberries, you will need to warm these up a little before adding to the compote.

Spoon a little of the blueberry compote on the puddings and serve.

Simple Tomato and Basil Pasta Sauce

This is a great standby sauce for pasta and Italian dishes.

Make it in advance or as required.

If not using all the sauce for the dish you require it for,

allow it to cool completely and pour portions into freezer plastic bags.

This can be frozen for up to 6 months.

Ingredients:

1/2 cup extra-virgin olive oil

1 small onion, chopped

2 cloves garlic, chopped

1 stalk celery, chopped

1 carrot, chopped

Sea salt and freshly ground black pepper

5 400g cans chopped tomatoes

4 to 6 basil leaves

2 dried bay leaves

20ml sugar, optional4 tablespoons unsalted butter, optional

Method:

In a large saucepan, heat oil over medium high heat. Add onion and garlic and sauté foe about 2 minutes until soft and translucent. Add celery and carrots and season with salt and pepper. Sauté about 5 minutes until all the vegetables are soft. Add the tomatoes, basil, and bay leaves and simmer covered on very low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add sugar and unsalted butter, a little of each at a time to round out the flavours.

Blitz in batches in a food processor until a smooth velvety consistency is achieved.

Chicken Parmesan

Chicken is always a good standby for a week-night supper

and I'm always trying out new ideas.

Here's a great Italian style chicken dish

with lots of flavour.

Ingredients:

45ml olive oil

5ml chopped fresh rosemary

5ml chopped fresh thyme

5ml chopped fresh flat leaf parsley

Salt and freshly ground black pepper

8 (3-ounces each) chicken breasts

375ml Simple Tomato and Basil Pasta Sauce, recipe follows

or use a purchased tomato and basil pasta sauce

125ml shredded mozzarella

80-100ml grated Parmesan

2 tablespoons unsalted butter, cut into pieces

Directions:

Preheat the oven to 220C.

Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the chicken breasts with the herb oil.

Heat a heavy large oven-proof pan over high heat. Add the chicken breasts and cook until just beginning to brown, about 2 minutes per side. Remove the pan from the heat.

Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each chicken breast, and sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces on top of the chicken breasts. Bake for about 3-5 minutes until the cheese melts and the chicken is cooked through.

Cauliflower Cheese Pie

Here's a family favourite vegetarian dish with a little bit of a difference.

It's tasty, filling and nutritious.

Enjoy!

Ingredients:
Potato crust-
500ml grated raw potatoes
2.5ml salt
1 egg, beaten
1/2 an onion, grated or finely chopped
olive oil

Filling-
2 eggs
60ml milk
20-25ml grated Parmesan cheese
2.5ml salt
2.5ml freshly ground black pepper
25ml butter
1 onion, finely chopped
1 clove of garlic, finely chopped
1/2 medium cauliflower, broken into small florets
15ml chopped fresh parsley, or 5ml dried
5ml chopped fresh basil, or 2.5ml dried
2.5ml chopped fresh thyme, or 1ml dried
200ml grated cheddar cheese
paprika to garnish

Method:
Preheat the oven to 200C. Generously oil a 5 inch pie pan.

For the potato crust:
Place the grated raw potatoes in a colander over a bowl. Toss the potatoes with salt and set aside for 10 minutes. Squeeze out the excess water. Combine the drained potatoes with the beaten egg and grated onion. Pat the potato mixture into the oiled pan, building up the sides of the crust. Bake for 15 minutes and then remove from the oven and brush with oil. Return to the oven for a further 15 - 20 minutes and bake until the crust is golden brown. Remove from the oven and reduce the oven heat to 180C.

For the Filling:
While the crust is baking, prepare the filling.

Beat the eggs, milk, Parmesan, and seasoning in a small bowl; set aside.
Blanch the cauliflower florets in boiling salted water for about 3 minutes.
Melt the butter in a large pan over medium heat. Add the cauliflower, onions, garlic and a pinch of salt and saute for about 5 minutes, stirring frequently, until the onions are translucent. Add the parsley, basil and thyme and cook, covered, for 10 minutes, stirring occasionally. Remove from the heat. Mix in half of the cheese.
Pour the cauliflower mixture into the baked potato crust, then top with the remaining cheese. Pour the egg/milk mixture over the top and lightly dust with paprika. Bake for 30-35 minutes, or until set.