Mint Crisp Pie

This was one dessert offering from our recent dinner party.  There were plenty of "mmmmmm"'s and "ooooooh"'s as people dived in and any slices that were not finished were requested to be wrapped up to be finished the next day.  I am a very accommodating host so I obliged of course and they were either demolished following breakfast the next day or with a cup of tea when our guests were nestled on their sofa at home recovering from the previous nights over indulgence. 

I have just entered this pie into English Mum's Big Bake Off competition, wish me luck.  I need the Green & Blacks hamper to complete my life. Honest!

Before I move onto the recipe for this pie I wanted to just talk a little about the base.  The base for this pie, as with most pies, called for crushed digestive biscuits.  Now, I'm not the biggest fan of digestive biscuit bases.  I find the butter soaks in too much and leaves a soggy base that really is not what I want to find at the bottom of a beautiful mousse or cheesecake topping.  For this reason I am on a mission to create a base more suited to my tastes. 

In this recipe I decided to use Bourbon cream biscuits which I have used successfully in the past.  While I was in the supermarket though my attention was drawn to a packet of Oreos with a chocolate cream filling and I knew instantly they would be perfect.  When I set about making the pie originally I crushed 1 x 154g packet of Oreo Chocolate Creme's and mixed them with the melted butter, but the quantity fell short of the pie dish I was filling.  I tipped the mixture back into the pan and ran to my local shop but was unable to find Oreo's in any shape or form.  I grabbed a packet of Fox's Chocolate Fudge Crunch Creams in a "they'll just have to do" manner.  Just have to do!  They turned out to be the perfect addition to the dense Oreo crust.  Not only did they pepper the dark muddy colour of the Oreo crust with flashes of a beautiful fudgey brown, they also gave the added bonus of little chewy fudge pieces dotted all around the crust.   A very happy marriage indeed and one I will use for many other pies to come.

Also, this is a really easy pie to make.  It is more of an assembly project than a baking one but the results are really impressive.  Make it in the morning as you will need time to boil and cool the condensed milk (you could also boil this the night before and allow to cool overnight), and simply add the whipped cream and crushed mint crisp bars just before serving.  Don't take my word for it though, try it out for yourself.  Enjoy!

Mint Crisp Pie
(Makes 1 x 8" pie, serves 6-8)

1 x 154g Packet of Oreo Chocolate Creme Biscuits
5 x Fox's Chocolate Fudge Crunch Cream Biscuits
3oz/90g Unsalted Butter (melted)
397g (1 tin) Condensed Milk
12floz/350ml Whipped Cream

3.5oz/100g Mint Crisp Bar

1.  Place the tin of condensed milk in a large pot.  Cover completely with water and simmer with the lid on for 3 hours.  Check occasionally to ensure the tin is still submerged in the water, top up if necessary.  Allow the tin to cool in the water before removing and opening.

2.  Place the biscuits into a resealable bag, expel all of the air before sealing and then crush the biscuits with a rolling pin.

3.  Melt the butter in a medium saucepan.  Remove from the heat and add the crushed biscuits and stir to ensure evenly coated with the butter.

4.  Transfer the biscuits to an 8" pie dish and press firmly onto the base and up the sides.  Place in the fridge to set for a couple of hours.

5.  Once the base has set carefully spread the caramel on top of it (take care not to disturb and lift the biscuits).  Cover with clingfilm and return to the fridge until read to serve.

6.  Break up the mint crisp bars ( I used a Lindt bar originally but when I was making the pie again today it would seem the chocolate fairies had been in and munched it so I had to make do with Cadbury's but both were equally good) and place in a resealable bag, expel all of the air before sealing and then crush the bars with a rolling bin.  Set aside until ready to serve.
7.  If you have bought single cream whip until it holds it's shape and leave in the fridge until ready to serve.  If you have bought cream already whipped make yourself a cup of tea and relax for a few minutes.  Go on, I said so.

8.  Before serving remove the pie from the fridge, spread the whipped cream over the caramel layer and then sprinkle the crushed mint crisp bars on top of the cream.

Parma Ham & Buffalo Mozzarella Tart

In an effort to put some more waist friendly recipes on the blog I thought a savoury tart might go down well.  I actually have it on good authority that they go down very well.  Mr. Boo cleaned his plate and asked for more, he was a little beyond disappointed  when I told him there was none as I had made only enough for the two of us.

This would make a nice light summer dinner or lunch option and as the pastry is shop bought (I ask you, who has the time to be making puff pastry from scratch on a week night?) it can be prepared in a jiffy.

Parma Ham & Buffalo Mozzarella Tart

Serves 2 as a main course or 4 as a starter

1 Sheet of Puff Pastry (defrosted)
5 Cherry Tomatoes (quartered)
2 large Sundried Tomatoes in Olive Oil (roughly chopped)
3 slices of Parma Ham (roughly chopped or torn)
60g Buffalo Mozzarella (torn) (I used half a 125g ball)
A handful of Rocket
8-10 Basil Leaves (torn)
A little oil to brush the pastry (I used rape seed)

1.  Preheat the oven to 200C/400F/Gas Mark 6.
2.  Dust a baking sheet with flour.
3.  Place the pastry onto the floured baking sheet and prick all over with a fork.
4.  Brush the pastry with a little oil, paying attention to the edges that will remain uncovered by toppings.
5.  Leaving a border of approximately 1cm around the edge dot the cherry tomatoes around the pastry, repeat with the buffalo mozzarella, the sundried tomatoes and the parma ham.

6.  Place in the preheated oven and bake for 20-25 minutes.  (adjust times to suit your oven as temperatures may vary, once the edges are golden brown the tart is ready)

7.  Remove the tart from the oven and scatter over the rocket and basil leaves. (depending on how peppery the rocket tastes you may also want to season with some freshly ground black pepper)

I served this with a salad but feel free to serve it with sides of your choice.

If you would like to make this as a starter cut the pastry sheet into 4 squares before dressing to make individual tarts.

Sunday Dinner

When we were growing up we had the same dinner every Sunday.  Occasionally the choice of veg might change but apart from that it remained the same, and every week it was just as delicious as the last.  My mam was a wonderful cook.  She didn't make anything fancy and 'foreign' dishes did not feature on the menu but she had the ability to make sure that everything she made was delicious.  I don't think she knew how good she was or if she did she didn't let on.  Her girls needed to be fed so she cooked for them and with an added sprinkling of love everything tasted wonderful.

On a Sunday the house would be filled with the smell of chicken roasting in the oven.  Nothing amazing there but in the right hands simple flavours can be transformed into the most scrummy culinary delights.  My sister would sometimes grumble quietly to me that she wasn't in the humour of, "chicken again", on a Sunday morning, but I always looked forward to it with equal enthusiasm each week. 

Wearing her slippers and lemon & orange ditsy floral apron and having changed out of her 'good' clothes after mass she would busy herself in the kitchen.  She always seemed to be busy in the kitchen, no matter the day.  Breaks would be taken here and there to visit the washing machine or run the hoover over the floors but predominantly I remember her busy, singing and oblivious to the world in our small scullery kitchen.  Peeling, chopping and tasting every Sunday morning she would emerge now and then, red faced to talk on the phone or to ask her girls something or maybe just to sit for a moment. 

When it got closer to the time to serve myself and my sisters would set the table.  Glasses of minerals (a Sunday treat) would be poured for all and the aromas from the kitchen would become almost unbearable.  Plates would be loaded but no two were ever the same.  My mam catered to each girls likes and dislikes and never once insisted that everyone eat the same to make life easier for her.  My eldest sister got a little of everything as she loved all veg and was probably the least picky of us all, but no gravy as she preferred hers without.  My middle sister got a small portion of everything but never cabbage or sprouts and just a drizzle of gravy.  I fell somewhere in the middle, also not a fan of cabbage and sprouts back then (I love them now), I got a portion in between the size of the other two, but everything was covered in gravy, I loved the stuff.  My mam would sit down last, with a small serving that she would pretty much inhale, a habit of eating on the go while keeping a family running and happy.

A positive of my mams catering to order was that all plates were empty by the end of the meal, every morsel devoured by each individual.  The chef never had any complaints to address, and sure why would she, she was a pro when it came to a Sunday roast.  Her chickens were delicious, moist and tender, with crispy, golden skin.  Her veg was never over cooked, none of this boiled to the point of disintegration lark with her.  And then there were her roast potatoes.  I have never tasted any quite like them since, I don't know what it was but they were just perfect.  A crispy outer shell, while soft and fluffy inside.  I make a pretty good roast potato, they receive many compliments and very often seconds are requested but they have never, never been as good as my mams.  They lack a little something, perhaps a little magic. 

I am almost a little glad they have never been replicated by another hand.  For that reason I can always remember hers as being the best in the business, and I think that in my mind that is just one more fitting tribute to a woman who never looked for commendations or applause, but who just spent her life being quietly great.

I'm not sure I ever told my mam she was a wonderful cook, not in words that is.  Clean plates being proferred up to her following each meal I suppose could be passed off as a gesture of the same.  I'm not sure if anyone ever said it to her, I hope they did, she deserved to be told. 

So there you have it, my childhood Sunday dinner.  Did you have a special Sunday dinner as a child?  Did you have the same each week or did each week bring with it a surprise?  Do you have the same each Sunday now?  I would love to hear you memories in the comments, so please, drop me a little line.

Ciabatta

I have mentioned in a previous post that Mr. Boo and myself had a dinner party on Saturday night. I usually put all of my efforts into preparing the main body of the meal from scratch and extras like bread and dips and nibbles tend to be store bought but this time I decided to do it all myself.

For starters we served Moules Mariniere so I wanted bread that would be nice for mopping up the sauce once all of the lovely mussels had been devoured. I decided ciabatta would do the job and I wasn’t disappointed, it was perfect.

The following recipe yielded 3 ciabatta loaves. We managed to get through them between dinner, breakfast and parcels happily taken home by our guests. You may want to divide the recipe or simply make the full amount and freeze dough or baked loaves for a later date.

Ciabatta

30g/1oz Fresh Yeast, or 3 x 7g sachets Dried Yeast
30g/1oz Honey
625ml/just over 1 pint of Tepid Water
1kg/2.25lb Plain Flour
30g/1oz Salt
6tbsp Olive Oil
Extra Flour and some Semolina for dusting

1. Dissolve the yeast and honey in half the tepid water.

2. Place the flour and salt in a very large bowl and make a well in the centre.

3. Pour the dissolved yeast mixture into the well. With your fingers and working from the centre outwards start to incorporate some of the dry ingredients into the yeast mixture.

4. Pour in the remaining tepid water and gradually incorporate all of the flour until you have a most dough. (If you feel the consistency is not quite right feel free to add some more water/flour a little at a time until you achieve a nice dough)

5. Knead the dough for approx 5 minutes until it is nice and elastic. (If your bowl is not big enough to knead in flour a work surface and tip the dough on to that)

6. Flour your hands and the top of the dough and shape it into a nice ball (place back in the bowl if you removed it). Cover the bowl with cling film and leave in a warm, draught free area (I use the airing cupboard) for 45 minutes to prove.

7. After 45 minutes the dough should have doubled in size. Knock it back (knead to remove all of the air).

8. Add the olive oil and knead once again to incorporate throughout the dough.

9. Split the dough into 3 equal parts and roll each piece into a 25cm/10” roll. Flatten the length of each roll with the heel of your hand.

10. Dust 2 or 3 baking sheets (depending on their size you may only need 2) with flour and semolina. Place the dough rolls onto the baking sheets. Dust the dough with flour and semolina and score each one approximately 5 times.

11. It is now time for the dough’s 2nd prove so once again leave in a warm/ draught free place for 45 minutes.

12. Preheat the oven to 225C/425F/Gas Mark 7.

13. Once the bread has proved for the 45 minutes place in the preheated oven and bake for about 25 minutes.

14. Remove from the oven and allow to cool for about ½ an hour before eating.

The Feeding of the 5000

Did I say 5000?  I meant 8.  But you would think we were feeding 5000 with the amount of food we prepared, and you would swear 5000 had had a good bash at it with the amount that was left over or not, as the case may be. 

On Saturday night myself and Mr Boo were entertaining his brother and his wife to celebrate their 15th wedding anniversary.  Mr Boo had the brain wave to tell them to invite some friends too so that doubled our numbers but sure 8 is a nice manageable number so not to worry.  I decided on the dessert options (naturally) and got fed up waiting for Mr Boo so also made an executive decision on the starter, nibbles and cocktail.  After a bit of nagging and then a, 'get them cook books out and pick a main or else', style statement that may or may not have crossed my lips he finally decided on a main last Wednesday.

The final menu was as follows:

Nibbles
Peach Sangria
Vegetable Crudites
Sweet Potato Crisps (recipe from Supper Satisfaction)
Italian Flat Bread (shop bought)
Miso Pesto (recipe from Lorraine Fitzmaurice, The Afternoon Show)
Red Pesto (recipe from the lovely Lorraine of Italian Foodies, obviously I served it sans spaghetti)
Onion Dip (recipe from Ina Garten)
Salsa

Starter
Moules Mariniere (recipe from Bord Bia)
Ciabatta

Main
Salmon Wrapped in Parma Ham
Spinach & Lentil Salad
Hasselback Potatoes (from Donal Skehan at the Good Mood Food Blog)
Aspargus tossed in Garlic & Rosemary Butter

Dessert
Lemon Parfait
Mint Crisp Pie
Mermaid Marsmallow Pie

Petits Fours
Chocolate Dipped Strawberries
My top secret chocolate treat

All of the above was washed down with beer, wine, bubbles, mojitos, sparkling water, and cheats homemade lemonade (obviously not all at the same time)

The following morning we enjoyed a breakfast of:

Strawberries and Watermelon
Spanish Fried Eggs with Chorizo and Potato Hash  (from Donal Skehan at the Good Mood Food Blog.  I cooked this in the oven instead of on the hob and served it with both fried & scrambled eggs depending on peoples preference)
More Ciabatta
Peanut Butter Button Cookies

Our guests left suitably stuffed and very happy indeed.   I will post recipes for the ciabatta, lemon parfait, mermaid marshmallow pie (also see Donal Skehan's blog for a recipe for this) and mint crisp pie soon but if you would like any of the recipes above that do not have a link attached please leave a comment and I will be happy to post them.

Question for you all

A couple of weeks ago I received this comment from Sue on one of my posts:

 "Would you do a poll and let us pick you something to bake?!!!"

to which I replied:

 "Most definitely. Is there anything in particular you would like to see on the blog. I am open to all suggestions. If you want to suggest some items and I can do a post for others to do the same and once I have a shortlist I will put it to a vote. Don't go making it Mission Impossible though or I may just cry hehe :) "

the conversation continued:

"Hhhmmmm.... now that you ask, I'm not sure!! A little bit of savoury would be good - for my waistline anyway! Or some cookies? Would love some inspiration for new cookie recipes.."


to which I responded:

"I will make a conscious effort to post more savoury recipes. I am a bit of a chocolate monster so when it comes to decisions chololate and sweet recipes always win out :) They force me to make them, honest. Is it just breads, muffin/scone type savoury recipes you would like or would you also be interested in some savoury tarts and things like that, and possibly even savoury preserves and relishes etc? I really appreciate your feedback and hope I can provide more things of interest for you on the blog. "

I think I covered cookies last week with my #twookieparty posts, now I am opening it up to the floor so to speak.  I love to receive feedback and was delighted with Sue's request for a poll and today I would like to ask for your suggestions for what you might like to see on the blog.  I will put the most popular requests to a poll at a later date and will post the recipes over the weeks that follow.  Looking forward to all of your ideas so please don't be shy and leave a comment.

Chocolate Surprise Cookies

Finally, the last #twookieparty recipe.  These are worth waiting for, trust me.  They were deiliciously dense and chocolatey, almost like little cakes, with a little surprise waiting under the dollop of chocolate hazelnut spread, nom!

Chocolate Surprise Cookies

Yields approx 24
(I divided the dough in 2, baked 12 cookies and froze 1 roll of dough to enjoy at a later date)


210g/7.5oz Plain Flour
90g/3oz Cocoa Powder
1/2tsp Baking Soda
1/2tsp Salt
110g/4oz Unsalted Butter, softened
200g/oz Sugar
1 large Egg
120ml/4floz Milk
1tsp Pure Vanilla Extract
12 large marshmallows, cut in half horizontally
Chocolate Hazelnut Spread (I use Nutella)

1.  Preheat the oven to 190C/375F/ Gas Mark 5.

2.  Line 2 baking sheets with greaseproof paper. (Line one if only baking half of the dough.)

3.  In a medium bowl, mix together the flour, cocoa powder, baking soda, and salt.

4.  In a seperate bowl use an electric mixer to cream together the butter and sugar until light and fluffy, about 2 minutes. Add the egg, milk, and vanilla, and beat until well combined.

5.  Add the flour mixture and mix on low speed until combined.

6.  Using a tablespoon sized measuring spoon or a regular tablespoon drop the dough onto the prepared baking sheets, spacing about 2 inches apart. Bake until the cookies begin to spread and become firm, 10 to 12 minutes.

7.  Remove the baking sheets from the oven, and place a marshmallow, cut-side down, in the centre of each cookie, pressing down slightly. Return to the oven, and continue baking until the marshmallows begin to melt, 2 to 2.5 minutes.

8.  Remove the baking sheets from the oven and allow the cookies to cool for 5 mins before transferring to wire racks to cool completely.

9.  Spread about 1 tablespoon of chocolate hazelnut spread over each marshmallow, starting in the centre and continuing outward until the marshmallow is covered.

10. These cookies will keep for 3 days in an airtight contianer.  Place a sheet of greaseproof paper between them if stacking to avoid them sticking together with the chocolate hazelnut spread.

Peanut Butter Button Cookies

This is my penultimate twookieparty post.  Is that a sigh of relief I can hear from your waistband???  Mine is still being tested to the limits from all of the ahem quality control taste testing that I had to do.  It was a real chore but I had to do it for you guys, didn't I?!

This recipe is a slight adaptation of one I found on Tasty Kitchen, the Pioneer Woman.  Dianne's Peanut Butter Sweet Kiss Cookies to me are the ultimate all American cookie, combining peanut butter and Hershey's Kisses in one sweet, delicious, moreish parcel.  I made two minor adaptations to the recipe, the first was to swap out shortening for butter.  The second was replacing Hershey's Kisses for Cadbury's Giant Buttons as I thought these would be more widely available in Ireland.  If you would like to check out the original recipe simply check out the link above.

These caused a bit of a discussion in our house.  You see, Mr Boo loves all things peanut buttery, so when he came in from work and declared that he was STARVIN' I offered one of these for him to taste and to take the edge off his hunger.  A minute of very noisy chewing (he tends to do this when he is STARVIN' in an effort to get as much food as possible from his mouth to his stomach in as little time as possible) and a lot of very appreciative mmmm noises later and he declared them to be, "mmm they're mmlicious, aren't mmmthey", as he polished off the last of it.  I don't think he will ever learn it is rude to speak with a mouth full of chewy cookie, not to mention a little disgusting for the person standing directly in front of him.  Another one was snaffled from the plate and inhaled in one go before dinner.

Later that night I carefully arranged a selection of the cookies on a plate for him before heading to bed.  The rest of the cookies were locked away in a large lunch box ready to be photographed the next morning.  Before heading up the stairs I told him they were on the table if he fancied them so he was straight into the kitchen to investigate.  The following is a rough recap of the conversation that almost led to our divorce carried out over the lid of a tupperware box:

Mr Boo: "Where's the peanut butter one?"
Me: "There." *points to peanut butter button cookie on plate*
Mr Boo: "No, where's the lovely one I had earlier?"
Me: "There it is, right there!" *points to the cookie a second time* "And that is a lemon sugar one, that is a strawberry shortcake one and that is a chocolate surprise one.  I popped a peanut butter one in your lunch box for tomorrow if you want to eat that one now aswell." *picks up box to move remaining cookies to a safer place*
Mr Boo: "What's in the box?"
Me: "Just some more cookies."
Mr Boo: "What kind of cookies?"
Me: *ever so slightly annoyed now* "All of the ones that are already on your plate."
Mr Boo: *in an agitated tone* "But where are all of the peanut butter ones"
Me: "In the box."
Mr Boo: *voice raising more with each sentence now* "What are you doing with them?"
Me: "Just moving them over here."
Mr Boo: "What are you putting them over there for?  WHERE'S THE PEANUT BUTTER ONES???"
Me: "In here"
Mr Boo: *at this stage screaming in manner of an addict* "WELL LET ME SEE THEM, WHERE AAAARRRRRREEE THEYYYYYYY?"
Me: *also screaming now in response to his ridiculous behaviour* "There they are, look!  I only have enough left for photographs in the morning.  Here, you can have 2 more but that is your lot."
Mr Boo: *mumbles* "OK, thanks."

He shuffled off then with his glass of milk and truckload of cookies and I had to promise to bake some more fresh the following evening.  I removed the final batch of dough from the freezer on Sunday morning to bake for Saturday nights dinner guests and the face on him at the thought of having to share them with others.  So you have been warned, bake these with caution as they are liable to bring out the cookie monster in some.  Enjoy!

Peanut Butter Button Cookies

Yields approx 36

165g/6oz Creamy Peanut Butter
55g/2oz Butter
210g/7.5oz Firmly Packed Brown Sugar
3tbsp Milk
1tbsp Vanilla Extract
1 whole Egg
210g/7.5oz Plain Flour
¾ tsp Baking Soda
¾ tsp Salt
1 pack of Cadbury's Giant Buttons

1.  Preheat the oven to 190C/375F/Gas Mark 5.
2.  Combine peanut butter, butter, brown sugar, milk and vanilla in a large bowl. Beat at medium speed with an electric mixer until well blended.
3.  Add the egg and beat just until blended.
4.  Combine flour, baking soda and salt in a separate bowl. Add to the creamed mixture at low speed with an electric mixer and mix just until blended.
5.  Drop dough by rounded measuring tablespoonfuls of dough 2-inches apart onto the prepared baking sheet. Flatten slightly in a crisscross pattern with tines of fork.

6.  Bake one baking sheet at a time for 7-8 minutes, or until set and just beginning to brown (or divide dough into 3 and freeze 2 batches and bake 1).  I found in my oven that these needed to bake for 11 minutes as the mixture is quite oily and they needed the extra minutes to crisp the shell so adjust the timings if necessary.
7.  Cool 2 minutes on baking sheet.

8.  After about a minute of cooling place the chocolate button in the middle of the cookie.
9.  Remove cookies to cooling racks or wax paper to cool completely. When you put the chocolate button in the middle of the cookie it will warm up because of the cookie and will take a while before it sets again.
10.  Wait a while before trying to stack them on top of each other in a container otherwise you will smush the button.
11. Apparently these will keep for 3 days in an airtight container, I wouldn't know about that.

Also, feel free to make these witout the chocolate button, as plain peanut butter cookies.

***Note: this dough might feel quite oily but the cookies are not at all, they have a delicious crisp shell and chewy inside. NOM!***

Strawberry Shortcake Cookies

Yet another #twookiparty recipe for you folks.  I know, I know.  I went a bit mental but sure you can knock up a batch of cookies in ten minutes and they go down so easy, too easy!  I have to say that I would probably add more strawberries to these next time as I found that the flavour was very weak but they were still delicious cookies.  See what you think for yourself.

Strawberry Shortcake Cookies

Yields approx 36
(I divided the dough in 3, baked a dozen and froze two rolls of dough to bake at a later date)

12oz Strawberries, hulled and cut into 1/4 inch dice
1tsp Fresh Lemon Juice
100g/3.5oz Granulated Sugar
240g/8.5oz Plain Flour
2tsp Baking Powder
1/2tsp Coarse Salt
90g/3oz Cold Unsalted Butter, cut into small pieces
160ml/5.5floz Double Cream
Granulated Sugar for Sprinkling

1.  Preheat the oven to 190C/375F/Gas Mark 5.
2.  Line 3 baking sheets with greaseproof paper. (If you are baking the cookies in batches line one baking sheet)
3.  In a small bowl combine the strawberries, lemon juice and 2 tablespoons of granulated sugar.

4.  Sieve the flour and baking powder into a large bowl and add the salt and remaining sugar.
5.  Cut in the butter with a pastry cutter or rub it in with your fingers, until the mixture rembles coarse crumbs. (Make sure hands are cold if you choose to rub in the butter to ensure the butter does not become too soft.)

6.  Add the cream and stir until the dough starts to come together and then add the strawberry mixture and stir to incorporate.
7.  Using a tablespoon sized measuring spoon, or a regular measuring spoon, drop balls of dough 2 inches apart on the prepared baking sheet.  Flatten slightly with the tines of a fork and sprinkle with some granulated sugar.
8.  Bake in the preheated oven for approximately 25 minutes (oven temperatures vary so times may be slightly different from oven to oven) until golden brown.
9.  Remove from the oven and allow to sit on the baking sheet for 5 minutes before transferring to a wire rack to cool.

10. Store in an airtight container for up to 3 days.