♥︎Egg clouds with pancetta, thyme & oregano

For ➍

80 g pancetta*

4 eggs

2 sprigs of thyme

1 ts oregano

2 tbs olive oil

pepper & salt

Preheat the oven to 170°C. Separate the egg whites from the egg yolks. Beat the egg whites until foamy with the thyme, oregano, salt and pepper. Cover an oven tray with baking paper and spoon 4 mounds of meringue onto it. Make a well in each meringue and carefully pour in the egg yolks. Sprinkle with the finely chopped pancetta and place in the oven for 8 m.

Drizzle the eggs with a dash of olive oil and serve. Finish with arugula or another fresh herb if desired.

*Replace the pancetta with smoked turkey bacon or smoked salmon for a heart-friendly version or with spicy chorizo for an extra spicy version.

Moussaka

For ➍ 

600 g potato, sliced 

2 large eggplants, in thin slices of 3 mm. 

2 tbs flour or cornflour oil (for frying) 

handful of fresh parsley (for garnish) 

300 g minced beef or vegetarian minced meat 

1 onion pinch of oregano 

2 cloves of garlic 

1 ts cinnamon 

2 tbs tomato paste 

40 cl tomato cubes 

béchamel:*

30 cl of milk 

30 g butter 

30 g flour 

1 bay leaf 

50 g grated cheese 

pinch of nutmeg 

1 egg 

Heat a grill pan. Brush the eggplants with a little oil and sprinkle with a little salt and pepper. Grill them nicely brown and then sprinkle with a little flour. 

Finely chop the onion and garlic and fry in a (wok) pan for a few m. Add the minced meat and fry it.  Add the oregano, cinnamon, salt and pepper and the tomato cubes and puree. Let this simmer for 20 m. Taste to see if the sauce is well seasoned. 

Preheat the oven to 180°C. 

Heat the butter in a saucepan for the béchamel sauce. Add the flour and fry the roux for 5 m. Then add the milk little by little and keep stirring with a whisk until there are no lumps left. Add the bay leaf and let it simmer for a few m. Melt about 25 g of cheese in the sauce and season with salt, pepper and nutmeg. Let the sauce cool down a few m, remove the bay leaf and then also beat the egg into the sauce. 

Grease the baking dish with a little oil. Spread about half of the grilled eggplant over the bottom of the baking dish. Divide the potato slices over this. Cover with the layer of minced meat mixture. Divide the rest of the aubergines over this. Pour the béchamel sauce over this. Sprinkle with the rest of the cheese. 

Place the moussaka in the oven for about 45 m. 

Let cool a few m, garnish with parsley and divide the moussaka into pieces. 

*Replace the béchamel sauce with 20 cl Greek yogurt mixed with 2 eggs to make a gluten-free moussaka.

Couscous sebha godaar (7 vegetables' couscous)

For ➍

500 g couscous

1 kg lamb (preferably with bones)* 

2 big onions 

1 tomato 

½ ts saffron 

a handful of coriander 

olive oil 

1.5 l vegetable broth 

200 g turnips 

200 g young carrots 

100 g peas 

1 zucchini 

¼ cauliflower 

100 g cooked chickpeas 

a dash of butter 

a few mint leaves

 

Heat the oil and brown the meat. Add the ringed onions. Cover.

Peel the tomato, cut into chunks and, as soon as the onions are glazed, add to the mixture.

Add some of the broth, add the coriander and saffron. Bring to a boil and cook the meat*. (For 500 g, this will take 10-15 m for the meat to heat, and another 10 m to cook).

Meanwhile, chop the vegetables in large chunks and add to the mixture, firm vegetables first.

Steam the couscous on top of the meat and vegetables. When ready, remove the couscous and mix some butter through it.

Serve the couscous on a large plate. Put the meat in the middle, and decorate with some of the vegetables, some sauce and a few leaves of mint of fresh coriander. Serve the vegetables and sauce separately.

*You might prefer to roast the meat separately, with some onions, until done and add it to the vegetables and sauce a few m before serving. While not authentic, it preserves the taste and the structure of the meat very well. Nevertheless, there should be onions to start the vegetables' and sauce preparation.

'Couscous' got its name from the Berber 'k'seksu'. It became the dish we know today in North Africa, with some regional differences in Morocco, Algeria and Tunisia. The latter was adopted by French colonialists and introduced in France as staple food. This recipe can claim to be authentically Moroccan, and refers to the magic power of the number 7. It can be made with 7 other vegetables that taste well together. Couscous can be served with other Moroccan food like Moroccan chicken and Moroccan spiced fish, or even with wokked tilapia. Read more couscous recipes. Read a tip on cooking dried chickpeas.

Gnocchi cremosi di salsiccia e funghi (gnocchi with sausage & mushrooms)

For ➍

3 Italian sausages, casings removed* 

200 portobello mushrooms, coarsely chopped** 

2 shallots, minced 

2 tbs butter*** 

1 tbs oil 

2 cloves garlic, minced 

200 g potato gnocchi 

10 cl dry white wine (such as Pinot Grigio) 

1-2 tbs heavy cream**** 

½ ts Italian herbs, dried***** 

1 pinch red pepper flakes, or to taste 

salt & ground black pepper to taste 

Heat a heavy skillet over medium high heat and cook sausage until no longer pink, breaking up the meat with a wooden spoon as it cooks, about 7 m. 

Continue to brown the meat and add mushrooms, shallots, butter, and oil. Cook until mushrooms and onions are soft and beginning to brown, about 5 m. 

Add garlic and cook for 1 to 2 m. 


Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 m. Drain and set aside. 


Add white wine to the sausage mixture and simmer, uncovered, until wine has reduced by half, about 5 m. 

Add gnocchi, cream, Italian herbs, pepper flakes, salt, and pepper. 

Cook over medium-low heat until sauce has thickened, about 10 m. 

Serve without cheese.

*lemon & thyme pork sausages recommended 

**or use a creative mushroom blend, like porcini, shiitake, small button mushrooms 

***use 2 tbs olive oil instead 

****use lactose-free vegan cream instead 

*****use ½-1 tbs fresh herbs like oregano instead

Ship Green Label Madras Curry Powder recipe

For ➍
450 g chicken, fish, lamb, vegetables 

2 tbs curry powder (f.i. Ship Green Label Madras Curry Powder) 

1 tbs salt 

90 g vegetable oil or ghee 

2 large onions, sliced 

35 cl water* 

5.5 cl coconut milk

Take 450 g chicken or mutton or fish or vegetable pieces (washed & cleaned) and apply tbs of Ship Green Label Madras Curry Powder with 1-2 tbs salt. Rub over the pieces and keep aside. In a saucepan heat 90 g veg oil or ghee, add 2 large sliced onion and cook until light brown on medium flame. Add 35 cl of water to the rubbed pieces and cook for 15-20 min or until the pieces are cooked. You might also add salt, chili or pepper and 5.5 cl of coconut milk or per your taste.Garnish with chopped coriander and serve with rice or naan.

*Use extra 35 cl coconut milk instead for a creamier version.

Fennel & mascarpone risotto with scallops

For ➍
50 g butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 fennel bulbs, heads finely sliced
300 g risotto rice, such as carnaroli
30 cl white wine
1.2 litres vegetable stock, hot
1 tbs olive oil
80 g prosciutto, cut into thin strips
12 fresh scallops ('diver caught', if possible), corals detached
3 tbs chopped fresh flatleaf parsley
4 tbs mascarpone

Melt the butter in a large, deep frying pan over a medium-low heat. Add the onion and cook gently for 8 m, until softened. Add the garlic and fennel and cook for a further 5 m. Add the rice and stir until coated in butter, then add the wine and bubble for 2-3 m.
Add the stock, a few ladlefuls at a time, stirring in each addition until absorbed. Keep ladling and stirring until the stock is used up and the rice is al dente but creamy – this will take about 20 minutes at a gentle simmer. Check the seasoning, cover and allow to rest for 2-3 m.
Heat the oil in a heavy-based frying pan, then add the prosciutto and fry for 1 minute or until crisp. Remove with tongs and set aside. When the pan is hot, add the white parts of the scallops and season in the pan. Cook for 1 me each side or until lightly golden, then add the corals and cook for 30 s. Remove from the heat. Stir the parsley and mascarpone into the rice.
To serve, divide the risotto between 4 bowls, top with the crispy prosciutto, scallops and their corals, and season with black pepper.

Read tip on cooking scallops. Read tip on cooking rissoto.

Ossobuco di agnello (Italian lamb shanks)

For ➋* 

2 (about 800 g total) lamb shanks 

extra-virgin olive oil 

kosher salt & freshly ground black pepper** 

1 large sweet onion, sliced 

10 cl red wine 

1 head (10 to 12 whole cloves) garlic, separated & peeled 

1 (700 g) can chopped tomatoes 

10 cl water (or more) chopped parsley for garnish

 

Pat meat dry. Rub lamb shanks with olive oil. Season generously with salt and pepper.** Heat a heavy casserole. When hot, drizzle a thin layer of olive oil to coat the bottom. Sear the lamb shanks until browned and remove from the pot. To the same pot, add 1 ts of olive oil and the sliced sweet onions. Toss to coat with the pan drippings. Reduce heat and cover. Sweat the onions until limp but not browned, stirring often. When they are limp, add the wine and cook for 2 m, scraping up any browned bits from the bottom of the pot. Add garlic cloves, tomatoes, and 10 cl of water. Stir to combine, then return the lamb shanks to the pot. Reduce heat to low and simmer, turning lamb shanks occasionally, for 1-1½ h or until tender. Add additional water if the sauce becomes too thick. Serve braised lamb shanks with cooked pasta, rice, mashed potatoes or polenta. Sprinkle with parsley.

*double quantities for ➍ 

** to give it a more authentic Italian flavour, add ½ bunch fresh thyme, ½ bunch fresh rosemary picked clean and chopped; flour to lightly coat the shanks

Jamaican pork tenderloin

For ➍
500-750 g pork tenderloin, trimmed & cut into 2 cm slices*/**
2 dl orange juice
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 ts cornstarch***
2 tbs apple juice
2 large cloves garlic, minced
½ ts ground cayenne pepper
¼ ts ground cumin
¼ ts dried leaf thyme
¼ ts salt
2 tbs minced scallions

Place the pork* slices, a few at a time, between 2 sheets of waxed paper or plastic wrap. Using a meat mallet or rolling pin, pound slices to 0.5 cm thickness.
Coat a skillet with a small amount of vegetable oil. Place skillet over medium-high heat until very hot.
Add slices to make a single layer in the skillet. Cook slices for about 6 m, or until the meat is cooked, turning once halfway through cooking time. Transfer the pork to a warm platter. Cover to keep warm. Repeat until all the meat is cooked.**
Add the orange juice to the skillet. Quickly bring to a boil, scraping bottom with a spatula to loosen any browned bits. Add the onion, green peppers, red peppers. Cook, stirring, for 5 m, until vegetables are tender.
Place the cornstarch in a small bowl. Add the apple juice. Stir until smooth. Add the minced garlic, ground cayenne pepper, cumin, thyme, and salt. Add to the skillet. Cook, stirring, for 3 m, or until the sauce thickens.
Serve over the meat. Sprinkle with the scallions.
Serve with oven-baked sweet potatoes.

*Or chicken fillets, sliced in 2 lengthwise.

**Or braise the meat in a traditional way: brown the complete tenderloin for a few m in oil, then braise for about 15-25 m in a skillet.

***Omit, if wanted.

Gnocchi with tomato & fennel

For ➋

1 vegetable stock cube

pepper & salt

1 ts rosemary

1 large fennel

250 g gnocchi

130 g raw ham*

1 toe garlic

150 g sun-dried tomatoes in oil

60-70 g Parmigiano, finely grated

Bring a cooking pot with water and the stock cube to the boil.

Place the fennel on the side, cut off the lower end and then cut it in half. Cut into fine rings. Keep the fennel greens aside. Cut the ham into rough slices.

Cook the fennel and gnocchi in the pot for about 2 m until tender and drain. **

Put the same pot back on the fire and add a spoonful of tomato oil. Fry the ham until crispy.  Fry  the gnocchi, fennel and garlic together. Add the tomatoes a little later. Add baked ham.

Serve and sprinkle generously with poor man's parmigiano and fennel greens.

* Or try chorizo ​​sausage, cut into cubes.

** Or steam the fennel almost done in the microwave (5-7 m per 500 g).

Braised fennel with lemon

For ➋ or ➍ (as side dish)

3 fennel bulbs, quartered

15-25 cl water**

8 cl olive oil

2 ts ground fennel seeds

2 tbs freshly squeezed lemon juice* 

1 tbs chopped fennel fronds

Arrange the fennel in a large skillet. Add enough water to the pan to come at lease halfway up the sides of the fennel. **

Drizzle the fennel with the olive oil, sprinkle with the fennel seeds and season with salt and freshly ground black pepper. 

Bring the fennel to a simmer, cover and cook over medium heat, shaking the pan every now and then, until the fennel is tender, 20-30 m.** 

Remove the lid for the last few m of cooking to allow the liquid to reduce and thicken. 

Stir in the lemon juice* and fennel fronds. 

Serve the fennel drizzled with the thickened cooking liquid. 

Serve with roasted chicken, grilled halibut or salmon, grilled or roasted meats. 

*Use fresh blood orange juice instead.

**Chop the fennel, add 4 tbs blood orange juice, 2 tbs olive oil, cover and cook in the microwave (about 7 m for 500 g fennel). Serve with cherry tomatoes and fregola, and roasted salmon.

Brabantse witlooftaart (Belgian endives' tart)

For ➍*
2 onions, peeled & chopped finely
5 stalks witloof/endives**, cut into 4, lengthwise***/****
150 g bacon, cubed
2 eggs
5 cl milk
100 g Gruyère (or Emmental) cheese, grated
1 pack puff pastry
nutmeg
salt & pepper

Preheat oven to 200°C. 
Beat the eggs and season to taste. Add the milk and half the cheese.
Line a baking tin or dish with baking paper. Put the pastry in, puncture with a fork.*****
Spread the the vegetables into the tin, crossing the witloof leaves. Put the bacon on top. Pour the egg mixture over.
Sprinkle the remaining cheese on top.
Put in the oven for 40 m.
Serve with a small green salad.

*For a smaller tart (for 2 or as a starter or snack), use 3 endives, 75 g bacon. Use the same amounts for the sauce and cheese.

**Use the best quality witloof available, avoid hydroculture witloof. 
***If wanted, you can add 2 stalks blanched celery (or leek), cut into small pieces.

****If wanted, you can stew the vegetables for 1 or 2 m with  a little bit of butter.

*****If wanted, pre-bake the pastry.

Gnocchi with ricotta, Parma ham & green asparagus

For ➍

1 red onion 

1 clove garlic 

90 g Parma ham 

350 g green asparagus 

200 g (frozen) garden peas 

800 g gnocchi 

1 tbs mild olive oil 

100 g ricotta 

90 g Parmigiano Reggiano flakes

  

Chop the onion and finely chop the garlic. Cut the Parma ham into ½ cm strips. Bring a large pot of water to a boil. 

Cut the bottom 2 cm of the green asparagus and cut the asparagus into 3 cm pieces. Boil the asparagus, garden peas and gnocchi 2 m. Drain in a colander, keep 50 ml of the cooking liquid (per 4 persons) and rinse under cold running water. 

Heat the oil in a frying pan and fry the onion and garlic 2 m over medium heat. Add the Parma ham and fry for 1 m. 

Add the asparagus, garden peas and gnocchi. Bake 2 m. Mix the ricotta with the reserved cooking water and stir through the gnocchi. 

Mix in the Parmigiano Reggiano. Season the gnocchi with salt and pepper.

Italian rösti with broccoli & meatballs

For ➍
2 cloves of garlic
2 tbs mild olive oil
1 tbs dried rosemary
750 g rösti
500 g broccoli
250 g cherry tomatoes
15 g fresh basil
250 g beef soup balls

Finely chop the garlic cloves. Heat the oil in a frying pan and fry the garlic and rosemary 1 m over low heat. Add the rösti, salt and pepper and bake for 15 m over medium to high heat. Toss regularly. 
Meanwhile, cut the broccoli into small florets, peel the stump and cut into small pieces. Halve the cherry tomatoes and finely chop the basil. Add the broccoli and balls and fry for 10 m. Toss regularly.
Remove the pan from the heat and add the tomatoes and basil. Season with pepper and salt if desired.

*Delicious with fresh green pesto.

Fennel & mascarpone risotto with prosciutto

For ➍
50 g butter
1 small onion, finely chopped
2 garlic cloves, finely chopped
2 fennel bulbs, heads finely sliced*
300 g risotto rice, such as carnaroli
30 cl white wine
1.2 litres vegetable stock, hot
1 tbs olive oil
80 g prosciutto, cut into thin strips
3 tbs chopped fresh flatleaf parsley**
4 tbs mascarpone
mace

Melt the butter in a large, deep frying pan over a medium-low heat. Add the onion and cook gently for 8 m, until softened. Add the garlic and fennel and cook for a further 5 m*. Add the rice and stir until coated in butter, then add the wine and bubble for 2-3 m. [Add some ground mace during cooking to enhance the taste.
Add the stock, a few ladlefuls at a time, stirring in each addition until absorbed. Keep ladling and stirring until the stock is used up and the rice is al dente but creamy – this will take about 20 minutes at a gentle simmer. Check the seasoning, cover and allow to rest for 2-3 m.
Heat the oil in a heavy-based frying pan, then add the prosciutto and fry for 1 minute or until crisp. Remove with tongs and set aside. When the pan is hot, add the white parts of the scallops and season in the pan. Cook for 1 me each side or until lightly golden, then add the corals and cook for 30 s. Remove from the heat. Stir the parsley and mascarpone into the rice.
To serve, divide the risotto between 4 bowls, top with the crispy prosciutto, scallops and their corals, and season with black pepper.

*Steam or microwave the sliced fennel until half-done. Add for 15 m to cooking.
**Or chop the fennel fronds.

Read tip on cooking rissoto.
Read a similar recipe with scallops.

Risotto with watercress

For ➍
6 dl water
2 cubes chicken stock
1 large onion
1 clove garlic
40 g butter
250 g arborio rice
600 g cod fillet
2 tbs olive oil
1 bunch watercress
50 g grated Parmigiano
160 g coppa*
1.5 dl dry white wine

Preheat the oven to 180 ° C. Cover the oven tray with parchment paper and arrange the crumpled slices of coppa on top. Bake them in the oven for 5 to 10 m until golden brown. Leave the oven on.*
Bring the water to a boil with the chicken stock cubes. Put the lid on the pan and keep warm.
Fry the chopped onion and the crushed garlic clove on a low heat for 5 m. In a saucepan with half the butter. Sprinkle the rice, mix 2 m and pour over white wine. Add a ladle of warm broth as soon as the wine has been absorbed. Add broth little by little as it is absorbed by the rice, until the rice is cooked (20 m in total).
Meanwhile, divide the fish into 4 portions and place in a lightly oiled baking dish. Sprinkle with the rest of the oil and season with salt and pepper. Place 10 m in the oven at 180 ° C.
Chop the stalks of the watercress very finely and the leaves a little coarser. Stir everything under the risotto, along with the Parmigiano and the rest of the butter. Remove the pan from the heat, put the lid on it and let it rest for 2 m. Season further.
Serve the fish with the risotto and sprinkle with chopped coppa. Serve immediately.

* Dry the coppa at low temperature, 1h20 h at 100 ° C.

Read the tip on making a quick risotto.

Brussels sprouts' mousse

For ➍
500 g steamed Brussels sprouts (not too soft)
2 eggs, separated
1.5 dl lukewarm white sauce*
nutmeg
salt & pepper
250 g lean bacon** or vegan alternative

Preheat oven to 190°C. Butter the sides of the oven-dish and cover with bacon slices.
Put most of the sprouts (reserve a few for decoration) in a blender with white sauce*. Add nutmeg, salt and pepper.
Fold yolks manually through the mixture.
Beat egg-whites until stiff and fold into the mixture.
Pour half in a greased oven-dish, put some sprouts in a row, add rest of the mixture. Cover with lean bacon.
Bake for 35 m.
Let cool a bit. Serve in slices as paté.

*Use the (rather firm) white sauce recipe.
Or: replace white sauce with 1 tbs light cream. The mousse will be slightly firmer.
**Without the bacon, serve with potatoes and lard (or pork). Or use a vegan alternative.

Excellent warm in winter, it can be served cold as a starter in warmer seasons.
Read the tip on cooking sprouts.

Parsnip stew with mushrooms & bacon

For ➍
1 kg potatoes
800 g parsnips
1 tbs mild olive oil
150 g bacon strips
3 sprigs fresh thyme
400 g chestnut mushrooms
125 g sliced ​​shallots
20 cl semi-skimmed milk

Peel the potatoes, cut into equal pieces and cook in water with any salt in 20 m until done.
Peel the parsnip and cut into 1 cm thick slices. Cook the last 10 m with the potatoes.
Heat the oil in a large frying pan and fry the bacon strips until crispy over medium heat in 8 m.
Meanwhile, tear the leaves of the thyme sprigs.
Slice the mushrooms.
Turn down the heat. Add the thyme, mushrooms and shallots to the bacon and cook over low heat for 8 m.
Heat the milk. Drain the potatoes and parsnip, add the milk and mash with the mashed potatoes.
Serve the stew with the mushroom mixture.

Lamb tam tam

For ➍
1 kg lamb meat
1 cucumber (seeded)
2 tomatoes (peeled, seeded, diced)
coconut (ground)
2 plantains
cream
1 tbs white wine vinegar
oil (frying)
3 tbs olive oil (salad)
4 tbs olive oil (marinade)
½ garlic
½ tbs leaf parsley
2 red peppers
1 tbs paprika powder
1 tbs cumin powder
pepper
1 tbs salt (leveled)

Cut the lamb into cubes. Chop the garlic.
Cut the peppers into strips. Dice the cucumber.
Peel, seed and dice the 2 tomatoes.
Finely chop the onion. Mix the lamb with cumin, paprika, salt, garlic and olive oil. Let marinate for at least 1 h.
Mix all ingredients, the cucumber, tomatoes, onion, olive oil, wine vinegar, pepper and salt, for the salad and set aside in a cool place.
Stew the red pepper in a pan with olive oil. Add the lamb and fry until nicely browned (10-15 m). Season with pepper and salt if necessary.
Heat some oil in a wok. Peel the bananas and cut them into slices. Fry them in the oil until golden brown and roll them in coconut powder.
Divide the tomato-cucumber salad on the plates. Add the lamb. Finish with fried banana.
Drizzle a little cream over the plates, garnish with parsley and serve immediately.

Battuto for meat stew or soup

For ➍
1 onion, chopped
1 carrot, chopped
2 tbs celery leaves, chopped
1 tbs parsley, chopped
2 cloves garlic, chopped
2 tbs chopped pork*
olive oil

Mix and brown in hot olive oil. 
Use as a base for a meat stew, or add some more vegetables and broth to make a soup.

*Optional.

In Roman cooking, a battuto is an initial preparation, that can be developed into a sauce, a stew or a soup. This basic battuto works also well a pasta sauce.
The ingredients are flexible, as in an Italian fish parcel.
The minestra col battuto soup uses a finely cut battuto, with onion, celery, garlic and a bit of parsley and basil added for more flavour. Read the Lazio variation.

Varkenshaasje met bloemkool (Pork tenderloin with cauliflower)

For ➍
700 g pork tenderloin
butter
salt & black pepper
Blackwell sauce
10 potatoes
1 cauliflower*

Season the tenderloin with salt and black pepper.

Preheat the oven to 160°C.

Heat a frying pan with a lump of butter in it. Once the butter is foaming, place the meat in the hot pan. Sear the meat to form a crust, so the juice of the meat does not escape. To avoid burning the butter, turn the heat to medium, or put in a lump of fresh butter. Make sure the meat gets get a golden brown on all sides.

Put meat in an ovenproof dish and cook further in the oven for 8 to 10 m at 160°C.**

Pour off excess drippings from the meat. Use the same skillet to prepare the sauce. The burnt leftovers will provide extra flavour.

Remove the meat from the oven. Put on an inverted plate, cover with foil and let meat rest 10 m.

Peel the potatoes and cut into large pieces. Cook them in the steam or boil them in lightly salted water (18 to 20 m).

Cut the cauliflower into florets, rinse the vegetables well and steam them until tender.

Cut the meat into 2.5 cm slices. On each plate, put a few cauliflower florets few and a few potatoes. Arrange a few slices of pork and spoon over some sauce.

*Or use green beans. or replace with mustard braised Brussels sprouts.
**Or lower the heat. Cover the pan and cook further for 10-15 m.