this and that

I am back after a blitz fever, sudden and annoying. That's why Gluten-free Friday has to wait until next Friday and why I have nothing to offer you today. No that's not true because I wanted to present you with a handful of links to various blogs, I was lucky enough to get into that list of the Times but now I would like to give you a small list of blogs that I like and enjoy reading!
I also would like to remind you that next week the Paper Chef is on again and I really would like to see more participants so please click over to add to the ingredient list and to check out what the Paper Chef is all about!
Just to let you know, I knew that using a full rss-feed would mean that my content would be scraped and used without my consent and as it has started now, this will be my last post with full rss-feed, I am sorry, I know many of you want to be able to read blogs in your rss readers, but this is unfortunately the only way to prevent it from happening.

The List:

I'm Mad and I Eat is an old acquaintance but I just have to include it here, a very original, witty and personal food blog with a serious approach to food that I really like and enjoy.

The Pauper's Kitchen is written by a Brit living in Paris and it has a nice mix between recipes and personal observations that I appreciate.

The Buff Chickpea is written by Hayley, young in years but not in cooking experience!

The Gourmet Worrier is another pretty new foodblog that I enjoy reading, you will find a lot of interesting things there.

Finally one of my most faithful readers has started her own food blog, Samurai Viking Cuisine, I needed that! You will find a true cosmopolitan cuisine there!

If you read Swedish you have to go to the blog of Daniel Roos, pastry designer who is the Chief pastry chef at Operkällaren, one of the finest restaurants in Sweden. He generously shares his knowledge and recipes on his blog.

Sweet Paul is always inspiring to visit, it is the blog of Paul Lowe, a Norwegian food stylist, stylist, cookbook writer who lives and works in New York and who also generously sharing his knowledge and work with us on his blog.

A Matter of Form is the blog of Cecilia Levi who is a very talented illustrator, creator, bookbinder, artist who I had the pleasure of meeting at the vernissage of my photo exhibition in last September. I already knew her through her and her husband's blog but I was very happy to be able to see and touch her.

Dancingmorganmouse is always a pleasure to visit, quirky and personal! It is so good to know people who says what they think without always thinking about what is supposedly correct!

Flakphoto.com posts incredible photos every day. And a lot more to explore and get inspired by.

Photoshop disasters is very lightweight but I am almost always amazed by the sloppiness of people calling themselves professionals!

Post Secret of course, not only is it a beautiful idea but it is for a very worthy cause too!

I hope you found something here that you didn't know of already and that you liked!

GRATINATED CHERRY TOMATOES WITH HOT AND HERBY MOZZARELLA FILLING

This finger food obsession of mine is almost worrying me, the only things I feel like making lately turn out to be finger food and I wonder what that means, do I long to go back to smaller dimensions or am I in a perpetual party mood, sadly undelivered and therefore I have to give full expression to it here on Lucullian? Whatever it is, here we have yet another little finger food dish, this time cherry tomatoes with a herby and hot mozzarella filling and I assure you that the salted caper on top of it is the crowning of the jewel! Don't leave it out.





GRATINATED CHERRY TOMATOES WITH HOT AND HERBY MOZZARELLA FILLING

cherry tomatoes or other small tomatoes
mozzarella, as fresh as possible
rosemary, chopped
thyme, chopped
chili pepper flakes
capers in salt
salt
extra-virgin olive oil

- Cut the mozzarella in small pieces and put in a small bowl. Add herbs, chili pepper, salt and olive oil and stir really well. Leave to marinate for 20-30 minutes.
- Cut the tomatoes in two, scoop out the seeds and use them for something else. Put the mozzarella into the tomatoes and then put these in an oven-proof form.
- Bake in a pre-heated oven (175°C/350°F) until golden, it takes between 10-15 minutes.
- Top with an unwashed salted caper and serve hot or tepid.

early spring sun

bench in sun, originally uploaded by ilva-b.

EGGS ON BABY SPINACH SALAD WITH SPLIT PEAS AND CAMEMBERT

Now I can say that spring is in the air, it's not particularly warm, there's a slightly sharp wind blowing but the sun warms us and it's in the air. Just before my alarm clock rang this morning at 6.30, I could hear a couple of birds beginning their morning with happy tweets and twits and I realized how wonderful it is to live in the countryside, something I completely forget during the winter months. Another sure sign of spring being here is my poor neighbour's allergies are beginning to be felt. How sad it must be not to be able to look forward to this beautiful time of the year because it makes you suffer so much.
But I am fortunate and therefore I had to celebrate with a spring salad with eggs and baby spinach for lunch. At least it felt spring-like to me after all these month of winter greens and vegetables even though I used slit peas to make a link to (hopefully) the past.





EGGS ON BABY SPINACH SALAD WITH SPLIT PEAS AND CAMEMBERT

1 egg/per person, boiled and quartered
1 fistful of baby spinach/person
50 ml/0,2 cup split peas, dried
Camembert cheese, cut into pieces
Dijon mustard
salt
extra-virgin olive oil

- Cook the split peas a bit al dente.
- Meanwhile you make a salad dressing/vinaigrette with Dijon mustard, vinegar, a little salt and olive oil. You can make it as strong or weak as you want.
- Mix spinach and peas and add a part of the dressing to it. Mix well.
- Put the salad on plates and then put eggs and Camembert on top of it, drizzle a little
dressing over them and serve.

living on the edge

basket, originally uploaded by ilva-b.

THIS is yellow

mimosa, originally uploaded by ilva-b.

WHOLE-WHEAT GRISSINI WITH SUNFLOWER SEEDS

Grissini are great snacking food and if you make them yourself, you can be sure of what is in them! It is so easy and you can use almost any bread dough, sometimes I just take a part of whatever bread I am making and make a bunch of grissini as well. I am sure there exist special grissini recipes but this way works very well for me and I like that they are not always the same. But now and then I follow this recipe, sometimes I add a couple of tablespoons of extra-virgin olive oil to make them brittler (didn't think that inflection was right but it is) and sometimes I don't, it all depends on the mood of the day! And don't limit yourself just to sunflower seeds-any seeds, nuts or other ingredients that you like to find in your bread are worth adding, maybe not all at the same time though!





WHOLE-WHEAT GRISSINI WITH SUNFLOWER SEEDS
around 30 grissini

50+300 ml/0,2 +1,25 cup finger warm water
12 g/0,42 oz fresh yeast (Conversion rate from fresh to instant yeast is 3:1)
200 ml/0,85 cup whole-wheat flour
500 ml/2,1 cup (normal) flour. You might need more
3/4 tsp salt
2-3 tblsp sunflower seeds
2-3 tblsp extra-virgin olive oil (optional)

- Dissolve the yeast in 5o ml/0,2 cup of finger warm water in a big bowl.
- Add the rest of the water and then add almost all the flour. Stir until a rough dough has formed and then leave it to rest/autolyse for 20 minutes. (do you want to know why, read here)
- Now it is time to knead the dough but first you add the salt, the oil and the sunflower seeds. Knead the dough for 5-10 minutes on a nice flat surface, keep it lightly dusted with flour all the time.
- Cover the dough and leave it to rise until doubled in size.
- Put the dough on a, still, lightly dusted surface and cut it in about 30 small pieces.
- Gently roll them out with all of your hands; spread out your fingers and press evenly and gently on the piece of dough and roll until it has become long and thin enough.
- Put the grissini on a baking sheet covered with parchment paper and bake in a pre-heated oven (200°C/390°F) for 15-20 minutes.

crocus today

crocus, originally uploaded by ilva-b.

LEEK AND POTATO TARTS WITH CAMEMBERT AND THYME

I just came back from a walk in the woods with youngest daughter and dog, two not very compatible components for a walk, one follows his inner drift to move onwards and the other likes to look at the flowers and stones. And I'm in the middle. But it was a beautiful walk anyway, sun shining, the air relatively mild and we found some shy crocuses in the grass. And now I am going to make semlor, it is a Swedish tradition to make them on the Tuesday before Ash Wednesday but because this family won't be all here on Tuesday, I'm going to make them today. I am seriously looking forward to it!



But no sweets today but a savoury recipe of one biggger tart or many smaller ones that really make it seem as if you worked far more that you did. Or maybe not, maybe I just want to say that you should try it!




LEEK AND POTATO TARTS WITH CAMEMBERT AND THYME
1 big or many smaller tarts

phyllo pastry
leeks, 1 very large or 2 normal sized ones
white wine, dry, a dash
thyme
4-5 potatoes
camembert cheese or some other soft cheese that you like, cut into slices
salt
extra-virgin olive oil

- Peel and boil the potatos and mash them when ready.
- Trim and clean the leek, quarter it length wise and cut into 3 smaller pieces. Put in a pan together with oil, wine and thyme. Braise until the leek is soft. and don't forget to salt a bit as well.
- Take the phyllo pastry and line a tart form or many small ones. If you make a big one you will need at least four sheets, if you make small ones, two are enough.
- Take out the leeks, if you are making smaller tarts, you need to divide it into pieces that fits into the tart forms.
- Fill the form(s) with a layer of mashed potatoes, then out leek on top and then a slice of cheese. Top with a sprig of thyme.
- Bake in a pre-heated oven (175°C/350°F) for about 20-25 minutes for the big one and 10-15 minutes for the small ones until the cheese has melted and is a bit golden, I do recommend to check now and then to be on the safe side, phillo pastry is fickle in my experience.

that way!

that way!, originally uploaded by ilva-b.

bicycle

bicycle, originally uploaded by ilva-b.

MEDITERRANEAN RICE BALLS - GLUTEN-FREE FINGER FOOD

The series of Gluten-free Fridays continue, today my post has a duplicate purpose, not only as a gluten-free recipe but it is also an entry for the HotM, the theme is Finger Food this month and I think an entry with gluten-free heart healthy finger food is perfect! I hope you too will join in, not only will you contribute to our recipe base with heart healthy dishes but as it is HotM's second anniversary, you can also win prizes! Check out all the details here.
I really like finger food, it is fun and easy to eat and usually it doesn't take a lot of time! And it is pretty food too, I wonder if it is because has a kind of doll's house aspect about it that I find it so inspiring to make. The little 5 year old girl in me, sitting there in her pink tutu and her fairy wand, raging to get out and run havoc in my adult life. When I was a student, I remember that me and my friends were fascinated by a woman that we used to see around who dressed exactly like a 5 year old in the middle of her pink princess phase, long blond curls á la Shirley Temple and pink and crème clothes. I don't think she was crazy, she just identified herself with that type of image. Nothing wrong with that but I just don't have that kind of character that so I hope that making finger food will keep my inner girl happy and content. I know it makes me happy!





MEDITERRANEAN RICE BALLS - GLUTEN-FREE FINGER FOOD
about 20

150 ml/0,63 cup rice of the sticky type
3 tblsp parmesan, freshly grated
1 whole sun-dried tomato, finely chopped
1 stick of celery, finely diced
50-100 ml/0,2-0,42 cup spinach, cooked
10-15 olives, chopped
1 tblsp sesame seeds, lightly toasted
salt

- Cook the rice and add the parmesan while it is still hot so that it melts and adds to the stickiness.
- Mix all the vegetable ingredients and then add the rice. Mix well.
- Form small balls of rice, if you rinse you hands now and then in water, it will be easier to make them.

frozen

frozen, originally uploaded by ilva-b.

It's really cold here right now and I found this violet frozen into the water in a marble jar outside our door this morning

PASTA WITH RED PEPPERS, PINE-NUTS, THYME AND BALSAMIC VINEGAR

I almost thought it was my birthday today because I woke up to a lot of congratulations! But I had not slept for a month, these were congratulation for being included in the Times 50 of the World's Best Food Blogs. It took me some time to take it in and even if I think that lists like these are fickle and that there's never enough space for all the good food blogs that exists, I am very very happy to be on it! A complete surprise actually. But as longs as surprises are like this, I cannot complain! Thank you out there who come here and encourage me with comments, emails and by just being there-you are one big part of Lucullian even if you don't realize it. If Lucullian was a plant, you would be the fertilizer that makes it live, grow and thrive!

Enough of this and on to the food. The other day when I was at the market to buy more broccoli rabe I just had to add a bunch of fresh red peppers that I saw, an irresistible urge that made me realize how much I long for spring and summer food! I didn't expect the peppers to taste much so I was surprised to discover that they were sweet and almost better than summer peppers. This is one of the things I made with them, a really simple and fast pasta dish that has a lot of flavour. The beautiful fork is made by the Italian artist Giovanni Scafuro with whom I am working on an art and food project.





PASTA WITH RED PEPPERS, PINE-NUTS, THYME AND BALSAMIC VINEGAR

pasta
red peppers, thinly sliced
pine-nuts
thyme, chopped
garlic (optional)
balsamic vinegar, it is definitely worth spend some more and buy a good one
salt
extra-virgin olive oil

- Start with putting the water for the pasta to boil and proceed with the whole procedure while you cook the peppers.
- Crush the garlic slightly and heat it up in a skillet with olive oil. After a minute, add the pine-nuts, the thyme and the sliced peppers and sauté for 3-5 minutes under constant stirring. At the end add a dash of balsamic vinegar.
- Add to the cooked pasta and toss before serving.

CHESTNUT, PARMESAN AND ROSEMARY FILLED BRUSSELS SPROUTS

It has taken some time but it is up now, the announcement for the Second Anniversary of the Heart of the Matter. And as it is YOU out there who participate and contribute with recipes who make the HotM go around, we wanted to celebrate by giving you presents! But unfortunately we cannot give each and every one of you a present so we have decided to make two competitions for two prizes, one from Italy for the entry that will be voted Best Recipe and one from Hawaii for the entry voted Best Presentation (and as long the entries are coherent to our 'regulations' they are eligible for both categories)! Does it sound good? Are you curious about the prizes? If so, go over to Michelle at The Accidental Scientist or the HotM blog to check them out and see all the details! I really hope you will feel the urge to participate because I think this could be a nice little celebration!
I will reveal the theme though as this is my first entry for the HotM, we back to the first ever theme that we kicked off with, Finger Food! Savoury or sweet, as long as it is finger food and heart healthy we are happy to receive your entries.

Brussels sprouts are both healthy and good to eat even though I know that there are many of you out there contesting that good I just wrote. But they are, it's a fact and you can't have opionions about facts as P.D.Q Bach once said. Or was it Peter Schickele?






CHESTNUT, PARMESAN AND ROSEMARY FILLED BRUSSELS SPROUTS

Brussels sprouts
white wine
1/2 chestnut for each sprout, I used dried ones that I boiled for 15-20 minutes
fresh rosemary
parmesan, freshly grated
salted
extra-virgin olive oil

- Trim the sprouts of their outer leaves, cut off the tops and then carve out the innermost parts of each sprout so that you have a little cave in there that you can fill later on. Keep the top and the carvings.
- Steam the Brussels Sprout in a 50/50 mix of water and white wine until they are soft.
- Meanwhile, chop the leftovers of the sprouts together with the chestnuts and the rosemary. Cook gently in a little olive oil until soft and a little golden.
- Turn off the heat, add parmesan and stir well.
- Spoon the chestnut and sprout mix into the Brussels sprouts and they are ready to serve.

Hip Hip Hooray-Bread Baking Babes Celebrate with Five~Grain Bread with Walnuts

Time works in mysterious ways I think, a year can seem an eternity and a moment at the same time if you think about if from a certain perspective. When I think about my year as a Bread Baking Babe I feel as if I always have been part of this group of wonderful women from different parts of the world, always encouraging and always ready to bitch a bit. Or help out with some not necessarily baking related problem. Baking bread brought us together, but now something else has been added that keeps us together - friendship. Back to the thinking, still thinking about this past year I also feel that it has passed almost too quickly, maybe I need to re-bake all the bread we have made since the start. I enjoyed making them all I have to say but if I have to choose one, I think it would be the Royal Crown Tortano, difficult to bake bake but worth every bad word I muttered under my breath while I tried to make it reason as I wanted it to. I started baking bread when I was 16 and I have always been doing it but still I have learnt so much about baking this year and I am still learning, always will be. What makes the difference now is that I am more curious about the whole process. And being curious is good. Unless you are too curious about people's personal affairs but I think I can safely say that being curious about bread baking is good for you.



But this year have not all been songs and roses, last summer one of our members, the very much missed Sher of What Did You Eat? died and left a blank space in the food blogging community. Sher made us bake a Poilâne-Style Miche, a great bread, which in its turn made me buy Le Pain par Poilâne, a wonderful book about bread from almost every aspect possible. Thank you Sher for making me discover the bread and the book and for being you! As a consequence of Sher's death, another member of our group, Glenna (A Fridge Full of Food), who was a very close friend of her decided to take a break from blogging and therefore bowed out. She is also missed but I still keep in touch with her through Facebook which is nice.

The biggest Thank You of all I want to send to Tanna and Karen who started the whole thing, I really appreciate that you wanted to include me in this group and that you now have contaminated me with the passion for making bread not just for the sake of eating it but to enjoy the whole process! Thank You and big hugs!

You think I have finished now? No-no-no-no-no-no! I still have two things left, the first is to announce that we have two new members of the group, two new Bread Baking Babes who I welcome with open arms: Gretchen of Canela and Comino and Natashya of Living In the Kitchen With Puppies-I am looking forward to bake with you!



And now the last but the longest, the recipe of this month bread - Five~Grain Bread with Walnuts! A truly lovely bread despite the ugly photos I have of it (it was too dark when I finally took the bread out of the oven, I blame it on our cold house), it has a great texture and a great taste even though I would like to try to make it without toasting the walnuts first. I even ate too much of it at one point... Tanna is the Kitchen of the Month which means that she choose this bread so here I go thanking her again but this time for making me bake this bread! She is also the one who deals with those of you who want to bake this bread too and be a Bread Baking Buddie so check out deadline and what to do over here!


Pane ai Cinque Cereali con Noci
Five~Grain Bread with Walnuts
from The Italian Baker by Carol Field

Makes 2 9 X 5-inch loaves
1 1/4cups (300 grams) walnut pieces
3 3/4 teaspoons active dry yeast or 1 1/2 small cakes (27 grams) fresh
yeast
¼ cup warm water
3 cups water, room temperature
3 3/4 cups (500 grams) unbleached all-purpose flour
1 ¼ cups (125 grams) oat flour or finely ground rolled oats
1 cup plus 2 tablespoons (125 grams) rye flour
1 cup less 1 tablespoon (125 grams) whole-wheat flour
¾ cup (125 grams) brown rice flour
1 tablespoon plus 1 teaspoon (20 grams) salt

Toast the walnuts for 10 minutes in a 400° F oven; then chop in a food processor fitted with the steel blade or with a sharp knife to the size of a fat rice kernel. Do not grind them finely.

BY HAND:
Stir the yeast into the warm water in a large mixing bowl; let stand until creamy, about 10 minutes. Stir in 3 cups water. Mix the walnuts, flours, and salt and stir 2 cups at a time into the dissolved yeast, stirring vigorously with a wooden spoon or rubber spatula. The dough should come together easily. Knead on a floured surface, sprinkling with additional all-purpose flour as needed, until firm, elastic, and no longer sticky, 8 to 10 minutes.

BY MIXER:
Stir the yeast into the warm water in a mixer bowl; let stand until creamy, about 10 minutes. Stir in 3 cups water. Stir in the flours, walnuts, and salt with the paddle. Mix until the dough comes together. Change to the dough hook and knead for 3 to 4 minutes at medium speed until firm and elastic but still slightly sticky. Finish kneading briefly by hand on a surface floured with all-purpose flour.

BY PROCESSOR:
Make sure your food processor can handle the volume of this dough. Even when done in 2 batches, there will be 4 cups flour to be processed. Stir the yeast into the warm water in a small bowl; let stand until creamy, about 10 minutes. Place the flours and salt in a food processor fitted with the dough blade and process with several pulses to sift. With the machine running, pour the dissolved yeast and 3 cups cold water through the feed tube as quickly as the flours can absorb it; process until the dough gathers into a ball. Process 40 seconds longer to knead. Knead in the walnuts by hand on a surface floured with all-purpose flour.


First Rise. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 hour.
Shaping and Second Rise. Turn the dough out onto a lightly floured surface. The dough should be moist, firm, and noticeably elastic, if slightly sticky. Cut the dough in half and shape each half into an oval loaf to fit a loaf pan. Place the loaves in the oiled pans (preferably glass), cover with a heavy towel, and let rise until truly doubled and fully above the tops of the pans, 1 to 1 ¼ hours.
Baking. Heat oven to 400° F. Slash a pattern in the top of the loaves. One baker in Milan cuts the shape of a stalk of grain on the top; elsewhere bakers make 3 parallel slashes. Bake 40 to 45 minutes; bake the last 5 to 10 minutes out of the pans on a baking stone or baking sheet to brown the bottoms and sides. Cool completely on a rack.

Check out what the other BBBs thought about the bread:

Bake My Day (Karen), I Like to Cook (Sara), Living on Bread and Water (Monique), My Kitchen in Half Cups (Tanna), Grain Doe (Gorel), Notitie van Lien (Lien), The Sour Dough (Mary aka Breadchick), Thyme of Cooking (Katie), Cookie Baker Lynn (Lynn), Living In The Kitchen With Puppies (Natashya), Canela and Comino (Gretchen)

circles, triangles, squares

circles, triangles, squares, originally uploaded by ilva-b.

FRIED EGGS WITH TOMATOES, RUCOLA AND OLIVES

This is pure comfort food, I think I could eat it every single day for lunch right now. Rucola has always been a favourite of mine, I like the peppery taste, it always surprises me somehow even though I know that I know. I like it cooked as well, thrown into a tomato sauce for my spaghetti or like here, quickly tossed with tomatoes and olives and served with a fried egg. Writing this makes me annoyed that I have to wait several hours before I can make it for lunch again.






FRIED EGGS WITH TOMATOES, RUCOLA AND OLIVES

1 egg/person
2 tomatoes/person
5/6 black olives/person
1 handful of rucola/person
salt
extra-virgin olive oil

- Chop the tomatoes and the olives and fry them gently in some olive oil. Don't forget to add salt.
- When the tomatoes are nice and soft, add the rucola and let them cook until they begin to wilt.
- Meanwhile you fry your egg the way you like it.
- Put the tomato and rucola sauce on a plate and serve with the egg on top.



Some recipes with rucola here on Lucullian, for more see the recipe index:

SAGE STEAMED SNAP BEANS WITH BELL PEPPER, RUCOLA AND PINE NUTS WITH A DASH OF BALSAMIC VINEGAR
SARDINE, RUCOLA AND SESAME SEED SANDWICH
CORN COUSCOUS WITH ZUCCHINI, TOMATOES, PEPPERS, RUCOLA AND OLIVES

CHOCOLATE BROWNIES WITH CHICKPEA FLOUR AND HAZELNUTS - GLUTEN-FREE

These brownies are a total revelation to me, I'd never had thought that it was possible to make close to perfect (and the not so perfect aspects are due to me and not the type of flour used) brownies with chickpea flour but it is! I have been thinking about baking with chickpea flour for quite awhile now but never dared to try but first I saw a bread using chickpea flour and then I saw a chocolate cake recipe on a Swedish food blog where they by mistake had made a chocolate cake with chickpea flour and discovered that it turned out even better and after that I just went for it like my dog goes for the cats that dare to come into our garden. And I love it! No one in this house realized that these brownies were made with chickpea flour (I obviously never tell them anything when I experiment because I know all about how they react if there's something out of the ordinary) and they still don't know. And the brownies I made yesterday are no more, not a single trace of them... And you can rest assured that this path will be properly explored, I want to know if you need chocolate to cover any eventual chickpea flavour traces or if it works in other types of cakes as well. So here it is, it's Friday-it's Gluten-free Friday! And to all of you who are not suffering from gluten intolerance - try this recipe anyway, imagine how nice it is to able to eat brownies and feel that you are actually eating something that is good for you! Well, apart from the fat and the sugar that is but then life's about keeping the balance between good and bad isn't it?





CHOCOLATE BROWNIES WITH CHICKPEA FLOUR AND HAZELNUTS- GLUTEN-FREE

3 eggs
200 g/7 oz sugar
150 g/5,3 oz butter
1 pinch of salt
100 g/ 3,5 oz dark quality chocolate
2-4 tblsp cocoa powder, the whole amount gives a grown-up, full chocolate flavour
50 g toasted hazelnuts, chopped
80 g/2,8 oz chickpea flour

- Melt the butter and chocolate in a small pan. If you are doing it the perfect way you do it in a bain-marie but I never noticed any difference when I melt chocolate with butter so I do it the easiest way. Let it cool down a little.
- Whisk eggs and sugar fluffy before adding the butter and chocolate. Stir well.
- Add salt and hazelnuts to the batter.
- Sift flour and cocoa and add it to the rest. Mix very well and pour into a greased square cake tin, I used the size 25x23 cm/9,8x9 in.
- Bake in a pre-heated oven (175°C/350°F) for about 25 minutes, it depends on how high they are so use a toothpick.