These are “new” recipes, in addition to those that appear in THE HEEDLESS NORSEMAN, Volume One:

 

 

MARION’S BREAKFAST PANCAKES

 

1 Cup (250 ml) White flour

1½ tsp. Baking Powder

½ tsp. Salt

2 Eggs

1 Cup (250 ml) Whole milk

2 tbs. Vegetable oil

Maple Syrup

 

Mix batter well with a fork.

Preheat skillet on ¾ heat and melt in a little butter or margarine to cover the skillet.

With a large serving spoon add the batter to the skillet, let fry for about 1 minute (or less) and flip them over.  Stack on a serving plate and keep warm in a preheated oven.

 

Serve when ready.  Each person pours Maple Syrup over the pancakes.  Enjoy!

 

Serve by themselves or with fried bacon and / or eggs.

 

 

 

 

NORWEGIAN PEA SOUP

 

1 lbs. Green or yellow split peas (or mixed)

2 qts. Boiling water

¼ lbs. Lean salted pork

1 Carrot, large, diced

1 Celery stalk, large including leaves, diced

5 Green onions, including tops, sliced

2 tsp. Salt

¼ tsp. Black pepper

 

Sort the peas.  Place in boiling water in a large heavy kettle over medium heat; add the salt pork.  Cover and let simmer for about 1½ hours.  Add remaining ingredients; cover and simmer stirring occasionally for 1 to 1½ hours or until quite thick.  Should be about the consistency of gravy.

 

 

ASPARAGUS SOUP

 

5 Cups (1¼ liter) Bouillon

10 Asparagus spears

2 Egg yolks, raw

½ Cup (1 dl) Whipping cream

Salt to taste

 

Cut the asparagus into 10” pieces and boil in some of the bouillon in a separate pot until tender.  In the main pot bring the rest of the bouillon to boil, add the salt to taste and let simmer.  Whip the cream and egg yolks together and pour into the bouillon while stirring rigorously. Add the asparagus pieces and bouillon as well as the sherry, stir and serve.

 

 

TWICE BAKED POTATOES

 

4 Large Russet Potatoes (or your choice of potato)

For each potato

Olive Oil

2 Tbs. Sour Cream

1 Tbs. Whole Milk

2 Tsp. Butter, softened

1 – 2 Tbs. Cream

½ Cup of grated Old Cheddar Cheese or crumbled Blue Cheese

1 Rasher of Bacon, crisp and crumbled (optional)

1 Tbs. chopped Green Onions or Chives

 

Preheat the oven to 425 degrees F (220 C).  Scrub the potatoes clean under running water.  Cut a deep slit lengthwise on the potatoes, rub the potatoes all over with a little olive oil and sprinkle with salt. Place directly on the middle rack and bake in oven for about 45 minutes, or until the potatoes are cooked. Turn off the oven. Remove one potato at a time.  Slice the potato in half using the precut slit.  Carve out the pulp with a spoon, leaving a thin layer of potato pulp on the skin.  Mash the potato pulp with a fork, thoroughly mix in the cheese, add the rest of the ingredients and blend well.  Fill each potato half with the mix and sprinkle with chopped green onions or chives.  Preheat the oven to 375 degrees F (190C), place the potato halves on a roasting pan on the middle rack and bake for 20 to 25 minutes.

 

POTATO PANCAKE (FROM THE TELEMARK REGION)

 

5 Potatoes (Red, Russet or Yukon Gold)

½ Large Onion

2 Tbs. Butter or Margarine

1½ Cups Old Cheddar Cheese, grated

Salt

Pepper

 

Peel and grate the potatoes and the onion.

Spread the grated potatoes on a paper towel,

Cover with a paper towel and press out the water.

Place in a bowl and mix in the onion, salt pepper

and an ample amount of cheese.

Heat the butter or margarine in a skillet, add the

Potato mixture and cook on medium low heat

for about 8 – 10 minute or until golden brown.

Slide the potato pancake on to a lid or large

plate, and while turning it over slide it back into the skillet.

Cook again for another 10 minutes, and serve.

 

 

NORWEGIAN STEWED GREEN PEAS

 

About 1¼ Cup dried split green peas

1 – 1½ Tbs. Butter

1 – 1½ Tbs. Flour

About ½ Cup Whole milk

Salt and Pepper to taste

A pinch of Sugar

 

Place the peas in a bowl with plenty of water, and let soak for at least 12 hours.  Use plenty of water for the soaking.  Drain off the water used for the soaking, and add back an ample amount of fresh water, and let the peas boil on medium low heat for about 1 – 1½ hours.  Melt the butter in a saucepan, add the flour and milk and stir continuously to create a thick gravy.  Drain the water off the peas, and slowly add the peas to the thick gravy while stirring constantly.  Stir in salt, pepper and sugar.  Let the stewed green peas simmer on low heat for at least 10 minutes.

 

 

POTATO AND CAULIFLOWER AU GRATIN

 

½ Head of Cauliflower

½ Head of Broccoli

1 medium Onion

1 bunch fresh Dill

3 medium Potatoes

2 Tbs. Olive Oil

2 Tbs. Flour

1 Cup Milk

2 Tbs. Dry Mustard

2 Cups shredded Cheese (Mozzarella, Gouda, Jarlsberg, Cheddar etc.)

 

Preheat the oven to 430 F (220C).  Divide the cauliflower and broccoli into smaller pieces.  Finely chop the onion and the fresh dill (substitute with dried dill if need be), peel and dice the potatoes into small cubes.  Put the potatoes in a greased oven proof form, and bake them in the oven until tender, about 10 – 15 minutes.  Cook the cauliflower and broccoli in water until they are tender, about 5 minutes, and add to the potatoes.  Save about 3 cups of the water for the gravy.  In a separate sauce pan sauté the onion in olive oil, stir in the flour and add milk and the water while stirring, let simmer for about 5 minutes.  Stir in the mustard and the dill.  Add salt and pepper to taste.  Fold the gravy over the cauliflower and broccoli, cover the top with shredded cheese and bake in oven until golden.  About 10 minutes.

 

MUSHROOM GRAVY

 

3 to 4 Cups Mushrooms, diced

1 Onion, chopped

3½   Tbs. butter or margarine

4½   Tbs. flour

4 cups of Chicken Bouillon (Knorr Oxo)

1 Tsp. poultry seasoning

1 Tsp. salt

1 Tsp. white pepper

 

In a medium to large pot, melt the butter, add the flour and stir it into the butter,add the broth and bring to a boil, add boiling water if the gravy is too thick.

Season the gravy and let simmer.

In a skillet lightly sauté the mushrooms and onions for about a minute over high heat.

Add to the gravy and stir.  Let the gravy continue to simmer for about 30 minutes,stirring occasionally.

 
EASY BBQ COD FILLETS

 

This is so simple that even Sven can do it!

 

2 Packets (800 grams) Highlander frozen cod fillets (or any other brand)

1 bundle asparagus

1 cup frozen peas

2 cups Sour Cream

3 Tbs. Dijon prepared mustard with seeds

Dried Tarragon to taste

2 Tbs. unsalted butter

Lemon juice as required

Salt and pepper to taste

 

Easy veggies:

Rinse and dry the asparagus, cut of the bottom rough part of the stalks and discharge.  Cut the remaining stalks to desired length and steam for about 2 – 5 minutes (until tender).  Place the hot asparagus in a serving dish, add the unsalted butter and some lemon juice and stir.  Keep warm.

 

Easy gravy:

Put the sour cream and Dijon mustard in a pot and mix well, very well! Add the tarragon and warm up the mixture to the boiling point while stirring constantly, add lemon juice, salt and pepper to taste.  Keep warm.

 

Easy BBQ Cod:

Let the fish thaw overnight in the fridge.

Preheat the BBQ.

Take the fish out of the fridge and rub the thawed or half thawed cod fillets with a little bit of vegetable oil, sprinkle with fresh ground black pepper and a pinch of salt.  Place on a sheet of aluminum foil on the grille close the lid and BBQ the cod fillets on medium to low heat for 2 – 3 minutes per side (or until desired doneness).

 

Serve with boiled potatoes and the above veggies and gravy.

 

NOTE:  You may substitute any other white fish, as well as salmon or trout.

 

 

ATRADITIONAL FISH AU GRATIN

 

10 oz. (250g) filets of fish such as halibut, cod, haddock, sole etc.

1 Onion – chopped

1 Red Bell Pepper – chopped (or yellow or green)

1 tin (170g) Crab meat

 

GRAVY

1½ Tbs. Butter or Margarine

3 Tbs. White flour

1½ Cup fish stock, crab juice and milk

Salt

White pepper

Taragon

1 pinch Nutmeg

3 large eggs

Dried bread crumbs

Grated cheese (Jarlsberg, Gouda etc.)

 

Rinse fresh fish filets, defrost frozen fish.  Remove the skin from the fish.  Poach the fish. Cut the poached fish into 1 inch pieces.

 

Melt the butter and add the flour, slowly add the liquid while stirring constantly, bring to boil and let simmer for about 5 minutes.  Set the gravy aside and let cool for a little bit.

 

Separate the egg yolk from the white and add the yolks one at the time to the lukewarm gravy while stirring rigorously.  Add the fish, the onion and the red pepper.

 

Whip the egg whites until stiff and carefully add them.  Pour the mix into a greased oven safe form (i.e. Pyrex) sprinkle with dried bread crumbs, and place in oven on the bottom rack at 395 –  425F  for 30 – 40 minutes.  Sprinkle the grated cheese over the bread crumbs the last 5 – 10 minutes.

 

 

STUFFED GOOSE – SIMPLE RECIPE

 

1 Goose – preferably farm raised

10 oz. (300 gram) Prunes

26 oz. (750gram) Apples, peeled, cored and diced

½ qt. (5 dl.) Water

Sugar

Salt

Black Pepper

 

Soak the prunes overnight.  Remove the pits (if any) and mix the prunes with the apples.  Add  the sugar and mix well.  Place the mix in the goose cavity and close.  Place the goose in a greased roaster and pour in the water.  Place the roaster on the bottom rack in the oven preheated to 430F (220C) for about 2 hours, then reduce the heat to 375F (190C) and cook for 2 hours more.  Check with a thermometer for doneness.  Take the goose out and let it rest for about 20 minutes.  Save the drippings for the gravy.

 

 

GOOSE GRAVY

3½   tbs. butter or margarine

4½   tbs. flour

4 cups of Chicken Bouillon (Knorr Oxo)

2 tbs. Strained Goose Drippings

1 tbs. Dry Red Wine (optional)

1 tsp. Garlic powder

1 tsp. dry mustard

1 tsp. poultry seasoning

1 tsp. salt

1 tsp. white pepper

Kitchen Bouquet for coloring (Make sure to make the gravy dark brown)

 

Serve with boiled potatoes and sweet and sour cabbage Norwegian style.

 

 

DUCK A L’ORANGE

 

1 5.5 lbs. (2.5 kilo) Duck

½ Lemon

3 Oranges, peeled and separated, the white strips removed

Salt

White pepper

3 tbs. Butter

½ Cup (120ml) White wine medium dry

1 ¼ Cup (300ml) Bouillon

 

Clean the duck, rinse it well and pat dry with a paper towel.  Rub the lemon and spices inside the duck and out.  Stuff then duck with the oranges.  Tie the ducks legs together.  Grease the roasting pan and place the duck in with the breast up.  Preheat the oven to 350F (175C), and place the duck in the oven on the middle rack, and bake for about 1 – 2 hours.  After about 30 – 45 minutes brush the duck a couple of times with melted butter, and baste it.  If the skin gets too dark cover it with aluminum foil.  Check with a test thermometer and when the duck is done, take it out of the roaster, pour off the drippings and let the duck rest for about 10 minutes.  Add the bouillon and wine to the roaster and bring to a boil, stir in the drippings.

 

GRAVY

1 2/3 Cup (400ml) Drippings mix from the roasting pan

2 tbs. Corn starch

The peel of ½ orange cut into fine strips

3 Oranges

2 tbs. Dry Sherry

Salt

Pepper

 

Peel the oranges and split into individual wedges, remove all the white strips.

 

Boil the orange strips in water for about 30 minutes.

 

Pour 1 2/3 Cup of the liquid from the roaster through a fine sieve into a medium sized pot and add the corn starch.  Bring to a boil while stirring.  Turn off the heat and add the orange peels, the orange wedges and the sherry.

 

 

ROASTED DUCK

 

1 5.5 lbs. (2.5 kilo) Duck

½ Lemon

Salt

White pepper

Thyme

 

STUFFING:

3 -4 Apples peeled, cored and cut into wedges

10 boiled pitted prunes

 

Clean the duck, rinse it well and pat dry with a paper towel.  Rub the lemon and spices inside the duck and out.  Stuff the duck and tie the legs together.  Grease the roasting pan and place the duck in with the breast up.  Preheat the oven to 350F (175C), and place the duck in the oven on the middle rack, and bake for about 1 – 2 hours.  If the skin gets too dark cover it with aluminum foil.  Check with a test thermometer and when the duck is done, take it out of the roaster, pour off the drippings and let the duck rest for about 10 minutes.

 

DUCK GRAVY:

3½   tbs. butter or margarine

4½   tbs. flour

4 cups of Chicken Bouillon (Knorr Oxo)

2 tbs. Strained Duck Drippings

1 tbs. Dry Red Wine (optional)

1 tsp. Garlic powder

1 tsp. dry mustard

1 tsp. poultry seasoning

1 tsp. salt

1 tsp. white pepper

Kitchen Bouquet for coloring

 

 

SLOW ROASTED BROILER

 

1 Medium or large whole broiler, preferably organic

1 Apple

2 Lemons

Olive Oil

Thyme (fresh chopped or dried)

Poultry seasoning

Salt

Pepper

1½ lbs. (6-700 grams) Fresh Button Top Mushrooms

Olive Oil

Teriyaki Sauce

Mixed dried herbs

 

Rinse and clean the chicken well, inside and out.  Make sure to remove the lungs and spleen.  Pat it dry with paper towel and place in greased broiler pan.  Peel, core and quarter the apple.  Peel one lemon, remove the white strands and separate into natural wedges.  Stuff the chicken with the apple, lemon, herbs and spices.  Let the chicken sit in room temperature for about 1 hour before placing it in the oven.  Preheat oven to 260F (125C).  Cut the last lemon in half, squeeze and rub the chicken with the lemon juice.  Cover the chicken with the broiler pan lid or aluminum foil, and place on the middle oven rack and let bake.  Check the chicken with a thermometer after about 1 to 1½  hour to make sure the core temperature has reached 140F (60C).  Then remove the lid or aluminum foil and rub olive oil on the skin.  Increase the oven heat to 450F (230C) and brown the bird for about 10 minutes until nice golden brown. Remove from oven and let rest for about 15 minutes before carving.

 

Rinse, clean and quarter the mushrooms.  Place the prepared mushrooms in a bowl and sprinkle liberally with olive oil.  Add mixed dried herbs.  Toss the mushrooms to make sure that all the pieces are covered with olive oil and herbs.  Pour into a preheated skillet, sprinkle a liberal amount of teriyaki sauce and sauté the mushrooms.

 

Serve with a garden salad, chicken gravy and choice of potatoes.

 

 

NORWEGIAN MEATBALLS – FARMER’S RECIPE

 

5 lbs. Ground meat (1/3 beef, 1/3 veal or lamb, 1/3 pork; ground three times)

2 Onions, medium size, finely ground (save juice)

½ tsp. Nutmeg

½ tsp. Allspice

1 tbs. Salt

½ tsp. pepper

2 Eggs beaten

½ Cup Half/half

½ Cup Cracker meal (ground crackers)

45 Beef bouillon cubes or 45 tsp. instant bouillon

2 tsp. Kitchen Bouquet

Flour

 

In a large bowl combine all meatball ingredients and  knead by hand for about 5 minutes or more to blend the spices evenly into the ground meat.  Lightly grease or coat a shallow skillet with butter or margarine.  Form small round meat balls; dipping your hands into cold water to shape smooth.  Fry the meatballs for 10 to 15 minutes on medium heat in the skillet while turning them to make sure they get brown all around.  Place the fried meatballs in a large pot; add the bouillon cubes, meat drippings from the shallow skillet, the onion juice and water to cover the meatballs.  Stir in the Kitchen Bouquet.  Heat to boiling; reduce heat and simmer for 1 hour.  Remove meatballs.  Thicken gravy to desired consistency and add meatballs back in.

 

COWBOY STEW

 

1 lbs. Ground Beef

1 Large onion – chopped

2 Bell peppers (red, green or yellow) – chopped

2 Tsp. chopped garlic

1 Tbs. Chilli powder

2 Pouches Oxo beef bullion

1 Tsp. Oregano

2 Tbs. ground chickpeas

1 Tsp. Cinnamon

1 can sliced mushrooms

2 Tomatoes – large – chopped or 1 can (450g) canned chopped tomatoes

¾ lbs.  or 1 can Kidney beans

1Tbs. Olive oil

¾ cup Water

Salt and Pepper to taste

 

 

Sauté the onion, add the ground meat and stir.  Add the remaining ingredients and let simmer all day to enhance the flavor.

 

Serve with your choice of potatoes or Restaurant Style Tortilla Chips.

 

 

COWBOY’S CATTLE BRANDING LUNCH

 

1 lbs. Bacon

1 Large onion – chopped

1 Bell pepper (green, yellow or red) – chopped

2 tsp. Crushed garlic

2 tbs. Chilli powder

2 tbs. Chickpeas – minced

3 Large tomatoes – chopped or 1 can chopped tomatoes

1 can Kidney beans

1 can Corn

Salt and pepper to taste

 

Cut the bacon into 1 inch pieces and fry crisp.  Sauté the onion and bell pepper in a large pot.  Stir in garlic, chilli powder, chickpeas and tomatoes, let simmer for about 10 minutes, stirring occasionally. Add kidney beans, corn and bacon bits and bring to boil.  Reduce heat and simmer for about 15 minutes, stirring occasionally.

 

 

BLAZING SADDLES SUPPER

 

1 lbs. Ground beef

½ lbs. Ground pork

1 Large onion – diced

1 can Beer

2 tsp. Garlic – crushed

½ cup Tomato paste

1 tsp. Dry mustard

2 tsp. Worcestershire Sauce

2 – 3 drops Tabasco Sauce

1 can Baked beans with maple cured bacon

1¾ cups Black beans

1 cup Bean sprouts

 

In a large pot sauté the onion until tender, add the ground meat and cook until brown.  Add the beer and cook down the liquid.  Add the remaining ingredients and stir well.  Let simmer for 2 – 3 hours.

 

 

MOOSE TENDERLOIN (FROM THE OPPLAND REGION)

 

4  10 Ounce Tenderloin steaks

2 Tbs. Butter (do not substitute with margarine)

Salt

Pepper

 

Clean the tenderloin steaks under running water,

pat dry with a paper towel.

Preheat the skillet on medium heat, add the butter

and allow it to be light brown before adding the meat.

Fry the steaks until nice and brown on both sides.

Remove from heat and season with salt and pepper.

Reduce skillet heat to medium low and add back the steaks.

Let simmer for 3 to 4 minutes while turning them a couple of times.

 

Serve with boiled potatoes and choice of vegetables.

 

 

MOOSE TENDERLOIN ON THE BBQ

 

Keep the fresh whole (uncut) tenderloin in the fridge for about three (3) days before cooking it.

1/4     cup brown sugar
3        tablespoons Worcestershire sauce
1        teaspoon paprika
1        teaspoon chili molido (chili powder)
2        tablespoons Dijon
2        tablespoons olive oil
1        cloves garlic minced

 

Heat BBQ on high.  Mix all ingredients together to a paste in a small bowl.  Using clean hands, coat the tenderloin in paste.  Lower BBQ to medium low heat.  Place the whole tenderloin on BBQ and keep turning every 5 minutes.  If BBQ is flaring up, lower heat to avoid burning the meat.  You can use a meat thermometer to cook the tenderloin to your preferred doneness, about 15 minutes for medium rare.

 

SOUR CREAM PORRIDGE

 

2 Cups (500 ml) Sour Cream

¾ Cup + 1 tbs. (200 ml) Flour

2 Cups (500 ml) Milk

Salt to taste

 

Simmer sour cream covered for about 2 minutes.  Add half of the flour stirring carefully until butter rises.  Skim off the butter and keep it warm.  Stir in the rest of the flour and add milk slowly while stirring.  Cook the porridge for 6 to 8 minutes. Add salt to taste.

 

Serve with the melted butter; you might have to add more butter depending on the fat content of the sour cream.

 

 

VEILED FARM MAIDENS

 

1 Tbs. Butter

1½ Cups unseasoned bread crumbs

2 Tbs. Sugar

1 Tsp. heaped Ground Cinnamon

1½ Cups Unsweetened Applesauce

1½ Cups Whipping Cream, whipped

3 Tbs. chopped Hazelnuts

 

Heat the butter in a skillet over medium heat.

Add breadcrumbs, sugar and ground cinnamon,

Toast for a couple of minutes while stirring constantly,

until the breadcrumbs turn slightly brown.

Remove the skillet from heat and allow to cool.

 

In large martini style glasses, layer the applesauce, breadcrumbs,

whipped cream, breadcrumbs, applesauce and whipped cream.

Sprinkle with chopped hazelnuts.

 

STRAWBERRY CREAM CHEESE COBBLER

(Stolen from Liz Jacobsen, Preeceville)

1 stick ( 1/2 cup) (113.4g) butter
1 egg, lightly beaten
1 cup (250ml) milk
1 cup (130g) all-purpose flour
1 cup (200g) sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 quarts (1½ kg) whole strawberries, capped and washed
4 ounces (114g) cream cheese, cut in small pieces

Preheat oven to 350F (175C). Melt butter and pour into a 9-by-13-inch (22cm by 33cm) glass baking dish. In a small bowl, mix together the egg, milk, flour, sugar, baking powder, and salt. Pour directly over the butter in the baking dish, but do not stir.

Add the strawberries, arranging in a single layer as much as possible. Sprinkle cream cheese pieces over strawberries. Place in preheated oven and bake for 45 minutes, or until top is golden brown and edges are bubbling. (Crust rises up and around the fruit, but fruit will still peek out of top.)

 

HOT CROSS BUNS NORWEGIAN STYLE

 

There is something about this warm newly baked yeast bun

That makes it impossible not to eat right away.  Just the aroma

get the salivation going.

 

7¼ Cup All Purpose Flour

½ oz. Yeast

1 tsp. Salt

1 cup Raisins

1 cup Cranberries, dried (optional)

2 cups Whole milk, lukewarm

2 Eggs, large

¼ cup Lemon juice

1 tsp. Lemon peel, freshly grated

½ cup Butter (room temperature)

 

3 tbs. Flour

3 tbs. Water

3 tbs. Honey

 

In a large mixing bowl combine most of the flour (keep back a small amount for working the dough later) and all the dry ingredients including the yeast.  Mix in the berries as well.  Mix together the milk, eggs and lemon juice, and pour over the dry ingredients while the mixer is running at half speed.  Let the mixer run for 7 to 8 minutes. Divide the butter into small cubes and add to the mixing bowl.  Run the mixer on half speed until the dough is nice and smooth.

 

Remove the bowl from the mixer, cover with a plastic wrap and let the dough rise until double in size, about 1½ hours.

 

Turn the dough out on a floured surface, and divide into 24 equal parts.  Work each part into a bun, and place on a cookie sheet.  Cover the cookie sheet with a tea towel and let the buns rise until double in size, about 45 to 60 minutes.

 

Preheat the oven to 425 F.  Mix together the 3 tbs. water and flour into a paste, put into a plastic bag and cut off one corner.  When the buns have risen to double the size, use a sharp knife to cut a large cross on the top of the buns, and fill the cross with the paste.

 

Bake in the oven on the lowest shelf for 12 to 14 minutes.  Heat up the honey to make it liquid.  Place the newly baked buns on a platter and brush with the honey.  Then let the buns cool off before serving.

 

 

JAYNE AND JUSTIN’S FAMOUS COOKIES

 

1 ½ Cup Butter (3 out of 4 sticks of butter, each stick ½ cup)

4 ¼ Cup of flour

1 ¼ Cup of white sugar

1 ¼ Cup of brown or golden sugar

3 Eggs

2 Tsp. Vanilla

2 Tsp. Baking soda

1 Cup Chocolate chips

 

Mix butter and flour in a large bowl using a cookie cutter or a wooden spoon (or both), add the white sugar and mix, then add the brown sugar and mix well.  Add the eggs and thoroughly mix them in, add the vanilla, baking soda and the chocolate chips.  Continue to mix well.

 

Pre heat oven to 375F (190C), with your hands roll small pieces of dough into balls and place on the cookie sheet (you will need at least 2 cookie sheets, maybe even 3 depending on the size of the balls).  Place on middle rack for 10 to 15 minutes or until very lightly golden brown.

 

Remove from oven and let rest for 15 minutes.

 

Enjoy!