Bags Hats Clothing Bath & Body Home & Garden Food Jewelry & Twine Earth Divas

Hemp Sisters-Sales Items-hemp bags, hemp hats, hemp clothing, hemp jewelry, hemp twine, hemp yarn, hemp food, hemp craft supplies

Recipes

Banana Bread

from Hemp Oil Canada, http://hempoilcan.com/

Ingredients:
1/2 Cup Prairie Emerald™ Hemp Oil
1/2 Cup honey
1 beaten egg
2 mashed bananas
1 1/2 cups unbleached white flour
1/2 cup Prarie Emerald™ Hemp Flour
1 teaspoon baking powder
1 teaspoon salt
3/4 Cup Hemp Nuggets™
1 teaspoon vanilla extract

Cream together the oil and sweetener. Combine the eggs and banana, and blend into the sweet mixture. Sift together the flour, salt and baking powder. Add the Hemp Nuggets™ and vanilla and mix well. Bake at 350° F. for 1 to 11/4 hours until a toothpick comes out clean. Enjoy.

Prairie Emerald Mayonnaise

from Hemp Oil Canada, http://hempoilcan.com/

Ingredients:
1 Whole egg
1 tablespoon lemon juice
3/4 cup Prairie Emerald™ Hemp Oil
1/4 teaspoon salt
Fresh ground Black Pepper

Add egg and lemon juice, salt and pepper and blend till smooth. With the blender running at low speed,gradually add the oil until thick.

Spinach Salad with Mandarins and Hemp Oil Dressing

from Hemp Oil Canada, http://hempoilcan.com/

Ingredients:
3 tsp. Prairie Emerald™ Hemp Oil
1 tsp. fresh lemon juice
1 tsp. balsamic vinegar
1 tsp. green peppercorn Dijon mustard
1 clove garlic, crushed
1 cup mandarin segments
1/2 cup chopped fresh parsley
Fresh Spinach leaves, torn
Salt and Pepper
Crushed Hemp Nuggets™

Mix first 5 ingredients in a bowl, let stand 15-20 minutes for flavour to develop. Toss over next threeingredients. Sprinkle with salt, pepper and Hemp Nuggets™. Enjoy.

Bruschetta with Hemp Oil

from Hemp Oil Canada, http://hempoilcan.com/

Bruschetta is a toasted or broiled bread, sprinkled with Hemp Oil, tomato and garlic. It is eaten as an appetizer, accompaniment or as a light nutritious snack.

Ingredients:
3-4 large ripe tomatoes, chopped small a few fresh basil leaves, chopped (or 1/2 Tbsp. of dry)
1 loaf of French bread, sliced
2-3 cloves garlic, crushed
8 Tbsp. Prairie Emerald™ Hemp Oil
Salt and Pepper
Ground Toasted Hemp Seed

Place chopped tomatoes in bowl. Season with salt and stir in basil, crushed garlic and Hemp Oil. Let stand for 15-20 minutes.
Toast or broil bread until it is crisp on both sides. Spoon marinated tomato mixture on toast, grind fresh pepper and Hemp Seeds over and serve at once.

Hemp Seed Granola

from Hemp Oil Canada, http://hempoilcan.com/

Ingredients:
4 cups unsweetened plain granola
1/2 cup each hulled, toasted, unsalted, sunflower and pumpkin seeds
1/2 cup flax seeds
3/4 cup Hemp Nuggets™
1/2 cup honey or maple syrup
1/4 cup Prairie Emerald™ Hemp Oil

Preheat oven to 300F (150C).Evenly spread granola in a 9 x 13 inch (3L) glass baking dish. Bake for 10 minutes. Add sunflower, pumpkin, flax and hemp seeds to the granola and mix well. Place honey in a microwavable bowl or cup and heat for 1 to 2 minutes on high until hot but not boiling. Pour over oil. Drizzle honey mixture over the granola, mixing well until evenly coated. Spread evenly and bake mixture for another 20 to 25 minutes, stirring occasionally. Cool to room temperature before storing in an air-tight container. Makes 8 cups (2L).

Hemp Pesto

from Hemp Oil Canada, http://hempoilcan.com/

Ingredients:
2 cups fresh basil, tough stems removed
1/2 cup Hemp Nuggets™
1/2 cup grated parmesan cheese
3 cloves garlic
3 tbsp. Prairie Emerald™ hemp seed oil
2 tbsp. fruity olive oil
Salt and fresh-ground pepper to taste

Clean and dry basil.Chop in food processor.Add hulled hemp seeds, cheese, garlic, hemp oil and 1 tbsp. olive oil. Process in short bursts until you like the consistency. Add the rest of the olive oil optionally, depending on preferred taste. Add salt and pepper. Makes abut 1 1/2 cups. Serve over hot pasta.

Ruth's Hemp Burger

from Hemp Oil Canada, http://hempoilcan.com/

Ingredients:
1/2 cup ground flax (buy it ground or put in coffee grinder)
1/2 cup water at room temperature
2 1/2 cups cooked rice
1 cup Hemp Nuggets™
2 cups mixed frozen vegetables
1 small onion, finely chopped
1/2 cup flour, buckwheat or chickpea
1/4 cup sunflower oil
3 tbsp. chopped garlic
2 tbsp. tomato paste
1 tbsp. Dijon mustard
1 tbsp. salt
1 tsp. pepper

Cook rice in advance so that it has time to cool. Mix flax and water in small bowl - set aside while mixing everything else.

Mix all other ingredients. Mix in flax and blend well. Chill for at least 15 minutes. Form into patties. Cook in skillet or on the BBQ. Makes about 12 patties

Note - The burgers are vegan, soy-free and can be gluten free, depending on the flour used.

Pot Luck Hemp Recipes

by Ruth Lefkowitz
HempWorld magazine, 11th Issue, Nov/Dec 1995

Ruth Lefkowitz is a volunteer management consultant at the Volunteer Center of Sonoma County. She practiced the art of pastry making for 10 years in East Coast restaurants and still works as a free-lance caterer.

Mushroom-Hemp Paté

2 pounds fresh mushrooms
1 cup Hempburger
1 tbs. Dijon mustard
Horseradish to taste
1/4 cup chopped fresh parsley
salt and pepper to taste

Coarsely chop mushrooms. Sauté over medium to high heat until mushrooms release and evaporate all moisture (mixture shrinks a good deal). Add an equal amount of hemp burger and cook briefly. Remove from heat and cool and then add mustard and horseradish, fresh chopped parsley, and salt and pepper. This yields a flavorful mixture with a spread-able consistency for hors d'oeuvres or even sandwiches. Pair with a Sauvignon Blanc or Champagne.

The fresh, ready-to-cook falafel mix was very easy to prepare, delicious, and authentic tasting. As an appetizer or for the main course, we served it with the traditional fixings. The burgers were broiled or pan fried- just add the bread of your choice and have a new-age old-fashioned treat. Pair with a full-bodied Zinfandel.

Your basic larder for cooking with hemp products can include cookie and pancake mixes, roasted and flavored seeds, hemp non-dairy cheese and meat substitutes, and naturally, hemp oil.

Hemp oil is a easy transition for the hemp-uninitiated. It is a tasty and satisfying alternative to other culinary oils including olive. Fresh vegetables naturally taste great when dressed with hemp oil. Drizzle it on fresh corn on the cob, or a baked potato. Hemp oil will put sparkle into just about any salad with its light and nutty taste. It offers many nutritional benefits too, being high in essential fatty acids and amino acids, vitamins and minerals.

We used dark green Chinese hemp oil from Ohio Hempery, and the light, "virgin" Chilean hemp oil from Herbal Products and Development to make Herbal Products recipe for pesto:

Hemp Oil Pesto

1/3 cup hemp oil
1 bunch of basil
1/3 cup pine nuts or walnuts
1 cup parsley with beet greens
filtered water (optional)
2 cloves garlic
juice of one small lemon

Put garlic and lemon juice blender and chop coarsely. Add the basil, pine nuts, parsley and beet greens and pulse lightly. Drizzle in hemp oil and blend at higher speed until sauce-like. Add filtered water as needed.

Serve on pasta and pair with an oaky Chardonney or lightly spicy Pinot Noir.

A versatile oil preparation is Dr. Alan Brady's Hot and Spicy Hemp Oil. Proportions have been added-you can try your own:

Dr. Alan Brady's Hot and Spicy Hemp Oil

1 tbs. brown rice vinegar or fresh lemon juice
2 tsp. Bragg's liquid aminos or tamari
1 clove fresh garlic
1/2-1 tsp. cayenne powder
1 tsp. red dulse
nutritional yeast to taste
1/4 cup hemp oil
For best results mix ingredients in the order listed. Keep refrigerated.

Electric power is pretty essential for most of the recipes described in Christopher Kent Stewart's Hemp Live Food Vegan Recipes. Blend Hemp oil with fresh tomatoes to make a wonderfully lively summer salad dressing. Try our variation on the Ketchemp idea:

Tomato Coulis

3 fresh tomatoes- chopped
1 tbs. honey
2 tbs. rice wine vinegar
2 tbs. each freshly chopped parsley, basil and oregano
1/3 cup hemp oil

Mix first four ingredients in blender, slowly drizzle in hemp oil, continue mixing until emulsified.

Hemp Rella Fondue

Another great appetizer idea is Hemp Rella Fondue. According to Janet Crolius at Sharon's Finest, just grate desired amount of Hemp Rella cheese and blend while drizzling with hot water. Keep mixture warm while serving. It's great for dipping vegetables or bread.

Chocolate Chip Cookies

A house favorite is the chocolate chip cookie mix by One Brown Mouse. As easy as any cake mix, the finished cookies are more than satisfying in both flavor and texture. The "bite" has just enough resistance, and then breaks into a satisfying crumb, and the flavor is genuine. We made them with walnuts and white and dark chocolate chips.

Pancakes

Pancakes were really fun to make and eat all the results! Prepared mixes by Cannabis Food Company and One Brown Mouse yielded high-quality pancakes, made in the traditional manner. For variety add a cup of applesauce or sliced bananas, and chopped nuts. Garnish with fresh or preserved fruit-we especially like our local blackberries- fresh or lightly cooked with sugar.

It doesn't take much effort to begin cooking with hemp. Ask for hemp ingredients where you shop to help with the education process. Have a Hemp Cook-Off in your neighborhood and send us the results, and have a Hempy Holiday!

Ruth's Have-a-Great-Day Smoothie

from Ruth Foods, http://www.ruthsfoods.ca/

This is best made with hemp milk from the hemp milk machine. If you have hemp milk don't use the SoftHemp and water, just use 1 cup hemp milk.

Ingredients:
1 scoop Ruth's Hemp / Flax / Maca powder
1/2 banana
1 organic lemon (peeled)
2 dates
1" peeled fresh ginger (or less, depending on taste)
1/4 cup fresh or frozen berries
1 tsp. Chywanprash (optional, but worth it if available)
1 cup water
3 icecubes

Place all ingredients in a blender or Vitamix. Blend till smooth.

Ruth's Hemp Burger

from Ruth Foods, http://www.ruthsfoods.ca/

Ingredients:
1/2 c. ground flax (buy it ground, or put it in the coffee grinder)
1/2 c. water (room temperature is best)
2.5 cups cooked rice (I use Basmati, but it could be any type.
2/3 of a large pouch (227 grams) Ruth's SoftHemp (approximately 1 cup)
2 cups frozen mixed veggies (this is where we really cut corners! - die-hards are welcome to cut up carrots into very small pieces and throw in some corn and peas)
1/2 small onion, finely chopped
1/2 c. flour (I like buckwheat, but have also successfully used chick pea)
1/4 c. oil (I use sunflower, but any GMO-free oil that can withstand heat is good. Do not use hemp or flax oill in this recipe)
3 tblsp. chopped garlic
2 tblsp. tomato paste (ketchup will work in a pinch)
1 tblsp. dijon mustard
1 tblsp. salt
1 tsp. pepper

Cook rice in advance so it has time to cool. Mix flax and water in small bowl - set aside while mixing everything else - do this first, it needs a few minutes. Mix all other ingredients. (rice should be cooled) Mix in flax which should be quite gooey by now. Blend well. Chill for at least 15 minutes. This is really important. Form into patties. Cook in skillet. Makes about 12 medium-size patties.

These burgers will freeze well and hold together on a BBQ. Experiment with spicing and different types of flour. I often substitute 2 tablespoons of the flour with nutritional yeast, but many people don't have that in their kitchens. The burgers are vegan, soy-free and can be gluten-free depending on the flour used.

Ruth's Hemp & Lemon Loaf

from Ruth Foods, http://www.ruthsfoods.ca/

Ingredients:
1 cup butter
1.5 cups demerara sugar
4 eggs
1.5 cups all-purpose flour
1.5 cups whole wheat flour
1 cup buttermilk
grated rind of 1 lemon
1 cup SoftHemp(TM) Glaze:
1/2 cup honey
juice from 3 lemons Directions:

Preheat oven to 350 C. Cream butter and sugar together. Add eggs, beating after each one. In separate bowl blend all dry ingredients. Add these to butter-sugar blend, alternating with buttermilk. Add lemon rind and SoftHemp. Pour into 2 greased and floured loaf pans. Bake 1 hour. Just before they're ready, heat honey gently and blend in lemon juice as soon it's warm enough. - don't let the honey get too hot. Drizzle over loaves after removing from oven. Makes 2 loaves

These keep well for several days in an airtight container. They also freeze well, but need about 2 hours to thaw at room temperature.

Hemp Pesto

from Ruth Foods, http://www.ruthsfoods.ca/

Ingredients:
2 cups fresh basil, tough stems removed
1/2 cup SoftHemp(TM)
1/2 cup grated parmesan cheese
3 cloves garlic
3 tablespoons Ruth's Certified Organic Hemp Oil
2 tablespoons fruity olive oil
salt and fresh-ground pepper to taste
1 cup butter

Clean and dry basil. Chop basil in food processor. Add SoftHemp(TM), cheese, garlic, Ruth's Hemp Oil and 1 tablespoon olive oil. Process in short bursts until you like the consistency. Add rest of olive oil optionally, depending on preferred taste. Add salt and pepper. Makes about 1 1/2 cups.

Rick's Chewy Chocolate Chip Hemp Cookies

from Hempola, http://www.hempola.com

Ingredients
1 cup butter or margarine
1 cup white sugar
1 cup dark brown sugar
2 large eggs
1 tsp. vanilla
1 1/2 cups all purpose flour
2/3 HEMPOLA gluten free baking flour
2 1/2 cups oatmeal (ground up in blender; superfine)
1/2 tsp. salt
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
1 1/2 cups chocolate chips
1/4 cup cocoa

Preheat oven to 375 degrees F. Cream together butter, and both sugars. Sift together flour, oatmeal, salt, baking powder, baking soda, and cocoa. Add eggs to butter and sugar mixture. Mix dry ingredients into wet. Drop onto ungreased cookie sheet. Bake for 8 mins. or till done. Yields 65 cookies. Dough freezes well, may wish to freeze half.

Sweet Potato and Squash Puree

from Hempola, http://www.hempola.com

Ingredients
1 butternut squash
3 sweet potatoes
HEMPOLA cold-pressed hemp seed oil
Brown sugar
Nutmeg*
Salt and pepper

Cut squash in half lengthwise and remove seeds. Place cut side down onto baking sheet and pierce the skin with a fork. Wash and pierce sweet potatoes with fork and place on baking sheet with squash. Bake at 400 degrees F or until tender. Let cool enough to handle. Remove squash and potato from skins and blend with other ingredients till taste and consistency desired is reached.

*you can substitute other spices for the nutmeg i.e.. ginger or curry.

Herbed Bean Spread

from Hempola, http://www.hempola.com

Ingredients
1 cup packed, flat leafed parsley leaves
1 garlic clove
1 tsp. salt
2 tsp. minced fresh thyme, or 1 tsp. dried
2 tsp. capers
3 tsp. lemon juice
3 tsp. HEMPOLA cold pressed hemp seed oil
3 tsp. olive oil

Gently rinse and drain beans well. Mince parsley. Blend everything (except oils) in a food processor. With motor running, slowly add oils, blending until combined. Serve with pita bread.

Bone Building Broccoli

from Hempola, http://www.hempola.com

Broccoli and sesame seeds are extremely high in calcium and we have developed a real bone building recipe for you to try!

Ingredients
1 bunch broccoli
2 tablespoons HEMPOLA Hempseed Oil
2 tablespoons (or to taste) low sodium soy sauce
1 tablespoon toasted sesame seeds
3 tablespoons orange juice
coarsely ground pepper

1. Steam broccoli until tender crisp, drain and return to pot.
2. Toss with HEMPOLA Hempseed Oil, soy sauce, pepper, and orange juice.
3. Transfer to serving bowl, sprinkle with sesame seeds and serve immediately.

(To toast sesame seeds, place them in a small pan over medium heat, shaking frequently, until they turn a golden brown - no oil is necessary.) Try adding fresh, finely chopped ginger for added flavour.

Yogurt Ambrosi-Ola

from Hempola, http://www.hempola.com

Ingredients
1 cup skim milk yogurt
2 tbsp Hempola Hempseed Oil
1 tbsp honey
1 tbsp sunflower seeds

Mix yogurt and Hempola Hempseed Oil until oil is no longer visible. Stir in honey and seeds. Pour over your favorite sliced fruit.

Tomato Salad "Extremo"

from Hempola, http://www.hempola.com

Ingredients
1/3 cup.Hempola Hempseed Oil
1-1/2 tbsp .lemon juice
2 cloves garlic, crushed
1/2 tsp .dry mustard
1/2 tsp .sugar

Blend together Hempola Hempseed Oil, lemon juice, crushed garlic, mustard and sugar. Add salt and pepper, sliced green onions and olives. Stir. Refrigerate in tightly sealed container for 2 hours prior to use. Pour over tomato slices.

Perfecto Pesto A La Pine Nuts

1/4 cup..shelled hempseeds
4 cups...fresh basil, chopped
1/2 cupfresh parsley, chopped
3 cloves garlic
1/4 cup.fresh grated parmesan
3/4 cup.Hempola Hempseed Oil

Combine ingredients in blender. Toss with cooked and drained noodles, serve. For a variation, try using sunflower seeds instead of pine nuts; this is a great alternative for food allergies.

Georgian Bay Bagels

fresh bagels
light cream cheese
fresh chives or green onion, chopped
alfalfa sprouts
fresh, ripe tomatoes
salt and pepper to taste

Cut bagel in half and toast. Layering is important. Spread cheese on bagel and sprinkle with chives. Top with alfalfa sprouts then drizzle Hempola Hempseed Oil into the sprouts. Add tomato slice and sprinkle with salt and pepper.

Herbalicious Hempola Salad Dressing

3 tbsp Hempola Hempseed Oil
3 tbsp extra virgin olive oil
4 tbsp balsamic vinegar
1 tbsp oregano, fresh or dry
1/2 tbspbasil, fresh or dry
salt and pepper to taste

Thoroughly combine ingredients by shaking in a sealed container, pour over your favorite salad fixings, serve. For variations, use minced garlic, dill, parsley or any combination.

Hempseed Milk

Ingredients
4 oz clean seed
1 oz almonds
1 - 2 figs to taste

Blend all ingredients in a food processor with 2 tablespoons of cold water. Add one pint of water and stir thouroughly. Chill for one hour.

Fresh Hemp Pasta

Ingredients
225 g hemp flour
225 g plain flour or Italian pasta flour
A pinch of salt
4 eggs
1 tablespoon of cold pressed hemp oil

Mix the two flours and salt then sift onto a wooden board. Make a well in the centre and drop in eggs and oil. Using the fingers of one hand mix together the eggs and oil and gradually draw in the flour. The mixture should be a very stiff dough.Knead for about 15 minutes or until smooth and elastic. Wrap in polythene and leave to relax in a cool place for one hour. Roll one small piece of dough out at a time until paper thin. Cut into required shapes. Allow to dry; hang noodles over the clean handle of a broom suspended between two chairs; lay small shapes on a wire rack or dry tea-towel. Leave for at least 30 minutes before boiling.

Hemp Oil Mayonnaise

Ingredients
2 egg yolks
salt and freshly ground black pepper to taste
1 teaspoon Dijon mustard
290ml/10 fl oz cold pressed hemp oil
A squeeze of lemon juice
1 tbs white wine vinegar

Put yolks into a bowl with a pinch of salt and the mustard and beat well with a wooden spoon. Add the oil very slowly whilst continuing beating. The mixture should be very thick by the time half the oil has been added. Beat in the lemon juice. Continue pouring the remaining half of the oil but alternating the dribbles of oil with small quantities of vinegar. Add salt and pepper to taste.

Hemp Salad Dressing

Ingredients
6 tbs cold pressed hemp oil
2 tbs wine vinegar
1/2 tsp ground coriander or cumin
2 cloves garlic (crushed)
juice of 2 lemons
black pepper

Put all ingredients into a screw-topped jar. Before using shake until well emulsified.

Hempseed Pesto Sauce

Ingredients
2 cloves of garlic
2 large cups of basil leaves
2 oz toasted hemp seed
2 oz vegetarian Parmesan cheese, freshly grated
150 ml cold pressed hemp oil
salt to taste

Put the garlic and the basil into a blender and mix to a paste. Add the nuts and cheese, then whilst blending, slowly pour in the oil. Season to taste. Keep in a covered jar in a cool place.

Savoury Hemp Loaf

Ingredients
2 onions (chopped)
8 oz Hempseed Burger Mix
2 cloves garlic (crushed)
3 oz fresh breadcrumbs
1 tbs cold pressed virgin hemp oil
1 tbs vegetable oil for frying
300 ml vegetable stock
1 egg (beaten)
2 tbs soy sauce
Mixed herbs to taste
Salt and Pepper to taste
125 ml sour cream (optional)

Heat vegetable oil in a large saucepan until hot. Fry the onions until soft then pour in hemp burger mix and stir. Pour in vegetable stock and hemp oil and slowly simmer for about 5 minutes stirring every minute, Then take off the heat.

In a bowl, put the breadcrumbs, herbs and garlic and stir in approximately half a pint of cold water then blend in the beaten egg. Leave in the fridge for a few minutes until the mixture has absorbed the water.

Put the stuffing mix into the saucepan and stir until thoroughly blended with the mince mix. Spoon mixture into a meatloaf tin and bake in a preheated oven at 350 degrees farenheit (Gas mark 3) for 60 minutes.

Crunchy Hemp Potato Salad with Yogurt Dressing

Ingredients
1/2 lb (225g) potatoes
1/4 pint (140ml) yogurt
1 spring onion
1/2 cup of toasted hemp seed
1/4-1/2 garlic salt
1/2 teaspoon oregano
1 tablespoon of cold pressed hempseed oil
Salt and pepper to taste

Cook the potatoes until tender. Cool slightly. Put the yoghurt in a bowl. Mince the spring onions and toasted hempseeds and add them to the bowl along with the garlic salt, oregano and hemp oil. Mix well. Dice the potatoes and add them to the bowl. Mix them in. Cover bowl and chill thoroughly.

Hemp Croquettes

Ingredients
4 oz toasted hemp seed
1 onion
4 oz millet
1 tbs soy sauce
1 tbs cold pressed hemp oil
1 oz hemp flour (or wholemeal)
1 tbs vegetable oil for frying
1 egg beaten
fresh breadcrumbs

Peal and finely chop or grate the onion. Cook the millet in twice the quantity of water or water to cover. Crush the toasted hempseed with a pestle and mortar then mix this with millet, onion, soy sauce and hemp oil. Shape into small croquette shapes and coat in flour. Dip in beaten egg and then roll in breadcrumbs before frying in the vegetable oil until crispy and golden brown. Serve with a salad drizzled with a hemp oil salad dressing.

Chinese Stylee Hemp Casserole

Ingredients
1 oz butter or margarine
1 large onion (chopped)
4 sticks celery (chopped)
2 cloves garlic (crushed)
2 teaspoons grated fresh root ginger
9 oz Hemp Burger Mix
4 oz basmati rice
690 ml of tinned chopped tomatoes
4 tablespoons soy sauce

Melt butter in a saucepan and lightly fry the onions, celery, garlic and ginger until light brown. Add the Hemp Burger Mix and stir together for 3-4 minutes. Spoon half of the mixture into a lightly greased casserole dish and cover with the uncooked rice. Place the remaining onion and celery mixture over the rice. Blend the chopped tomatoes and soy sauce together and pour over casserole. Bake covered for 30 minutes.

Hempseed Flapjack

Ingredients
3 oz vegetarian margarine/soya spread
2 oz light brown sugar
2 level tbs golden syrup (light treacle)
6 oz of oat mix (see below)

Melt margarine, sugar and syrup in large saucepan. Add the oat mixture, mix well and turn into a greased 8 inch baking tray, pressing well down. Bake in a preheated oven at 180 degrees centigrade/gas mark 4 for 15 to 20 minutes oe until golden brown). Leave to cool for a few miutes then mark into desired pieces. When cool and firm, break into pieces.