Plum Jam

2kg blood plums, quartered, stones removed
1L (4 cups) water
80ml (1/3 cup) fresh lemon juice
1.35kg (6 cups) sugar

Step 1
Combine plums and water in large saucepan and bring to the boil over high heat. Reduce heat to medium-low and simmer, uncovered, for 1 hour.
Step 2
Add the lemon juice and sugar to the pan and stir, without boiling, until the sugar dissolves. Increase heat to medium-high and bring to the boil. Boil, uncovered, stirring occasionally, for 25-45 minutes or until the jam jells when tested (see note).
Step 3
Ladle the jam immediately into 8 clean 250ml (1-cup) jars and seal. Invert the jars for 2 minutes then turn upright and set aside to cool. Label and date the jars before storing.

This jam will keep, unopened, in a cool, dark place for up to 12 months. Once opened, keep in the fridge for up to 8 weeks. To test if jam is ready to bottle, place 1 tsp of jam on a cold saucer in freezer for 1-2 minutes or until cooled to room temperature. Run your finger through jam. If surface wrinkles and jam stays in 2 portions, it is ready.
It is important to sterilize jars to prevent mould forming. Jars can be sterilized in a number of ways. Firstly, choose glass jars with an airtight lid. Remove any old labels and ensure they are free from cracks or chips. Wash in hot soapy water and rinse, then sterilize using one of the following methods:

Oven: Preheat the oven to 120C. Place jars (upright) and lids (separately) on an oven tray and heat in the oven for 20 minutes. Remove and fill immediately with jam or other preserves.

Stovetop: Place jars and lids in a deep saucepan. Cover with cold water. Bring water to the boil over high heat, reduce heat to medium and boil for 10 minutes. Line a baking tray with paper towel. Remove the jars using metal tongs and allow to air dry or dry with a clean paper towel.

Dishwasher: Place jars, lids and rubber seals in the dishwasher on the hottest cycle. Remove and place onto a paper towel-lined tray; the heat will dry them naturally or you can dry them with paper towel.

Baked Trout with Lime and Garlic

I love recipes that use ingredients that I have, in this case limes from my vegie delivery, and my mum's favourite herb, parsley, from her garden. I like that this recipe uses all of the lime and parsley, and its good to get a fish fix, albeit with a bit too much butter.

• 100g (4oz) soft butter (plus extra for greasing the foil)
• Finely grated zest and juice of 2 limes
• 3 cloves garlic, crushed
• 4 tbsp chopped parsley leaves, stalks reserved
• Salt and pepper, to season
• 4 whole rainbow trout, each about 300g (10oz), cleaned and de-scaled
• Runner beans, to serve
• Baby new potatoes, to serve

1. Pre-heat the oven to 220°C/200°C Fan/Gas 6.
2. Mix together the butter, lime zest, garlic and chopped parsley in a small bowl and season with salt and pepper.
3. Make 3 deep slashes on one side of the trout, cutting down as far as the backbone, and push the flavoured butter into each incision. There will be too much, so reserve some for later use in the sauce.
4. Line a large roasting tin with foil, butter that well and sprinkle with salt and pepper. Arrange the trout in the tin, cut side up.
5. Squeeze the juice from the limes and reserve. Cut the lime skins into slices and stuff these into the belly of the trout with the parsley stalks.
6. Bake in the pre-heated oven for about 15-20 minutes at 220°C/200°C Fan/Gas 6.
7. Check along the backbone of the fish to see when the fish is done; the flesh will become opaque.
8. Carefully lift the fish on to a warm serving dish. Tip the roasting tin juices into a small saucepan and add the reserved lime juice. Boil to reduce a little, then whisk in the reserved lime butter until just melted. Don’t let it boil as it will separate.
9. Remove the heads from the fish and discard, peel the skin and fins from the top side of the fish and discard these. Pour the sauce over the exposed flesh.
10. Serve with baby new potatoes and runner beans.

The trout can be kept in the fridge for up to 24 hours. It is not suitable for freezing.

Moroccan Pumpkin and Lentil Soup

1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
1 tablespoon Moroccan Seasoning
2 teaspoons Ground Cumin
6 cups vegetable stock
1 kg pumpkin, peeled and diced
1 large potato, peeled and diced
1 cup red lentils
Salt and pepper, to taste
Chives, finely sliced to garnish

Heat the oil in a large saucepan. Over medium heat add the onion and garlic and cook until onion is soft. Stir in the Moroccan seasoning and the ground cumin. Add the stock, pumpkin, potato and lentils. Bring to the boil and simmer for 30 minutes or until pumpkin is soft

Puree the soup until smooth. Season with salt and pepper.

Spoon the soup into bowls and garnigh with chives. Serve with crusty bread.

Glazed Lemon Biscuits

Lemony yumminess!!
Adapted from Martha Stewart. She calls them cookies, of course

• 2 cups plain flour (spooned and leveled)
• 1/2 teaspoon bicarb
  
• 1/2 teaspoon salt
• 1 tablespoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
• 1/2 cup (113g, 1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

Lemon Glaze

• 2 cups icing sugar
• 2 tablespoons finely grated lemon zest
• 1/3 cup fresh lemon juice

1. Preheat oven to 180 degrees. In a medium bowl, whisk together flour, bicarb soda, salt, and lemon zest. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg, vanilla, and lemon juice and beat until combined. With mixer on low, beat in flour mixture.
2. Drop dough by heaping tablespoons, 2 cm apart, onto two baking sheets. Bake until edges are golden, 15 to 20 minutes, rotating sheets halfway through. Let cool 2 minutes on sheets, then transfer cookies to a wire rack to cool completely. Spread cookies with lemon glaze and let set, about 1 hour.

Lemon Glaze

In a medium bowl, whisk together 2 cups icing sugar, 2 tablespoons finely grated lemon zest, and 1/3 cup fresh lemon juice until smooth.

San choy bau

• 1 iceberg lettuce
• 1 tablespoon olive oil
• 3 green onions, thinly sliced diagonally
• 500g pork mince
• 1 small carrot, peeled, grated
• 1 zucchini, grated
• 1 small red capsicum, deseeded, finely diced
• 125g can corn kernels, drained
• 1/3 cup Oyster Sauce
• 1/4 cup tomato sauce

Method

1. With core of lettuce facing down, bang core on a flat surface. This will make it easy to remove whole core by twisting and pulling out. Remove damaged outer leaves. Discard. Separate leaves and place in a large bowl of icy cold water. Refrigerate until required.

2. Heat oil in a frying pan over medium heat. Add green onions. Cook for 1 minute. Increase heat to high. Add pork. Cook, stirring, for 4 minutes or until browned.

3. Add carrot, zucchini, capsicum and corn. Stir well. Combine oyster sauce and tomato sauce in a jug. Add to mince mixture. Stir well. Bring to the boil. Reduce heat. Simmer for 2 minutes.

4. Drain lettuce leaves. Pat dry with paper towel. Place lettuce cups on a platter. Spoon mince mixture into lettuce cups. Serve

Easter Cake!

From Taste.com.au

(this is their picture)

Photography by Ben Dearnley

This is my cake, made for my son M who had his first communion on Easter Sunday.

Ingredients (serves 8)

• 350g unsalted butter, softened
• 350g caster sugar
• 6 eggs
• 350g self-raising flour, sifted
• 1/4 tsp pink food colouring
• 1 tsp ground cinnamon
• 2 tbs cocoa powder

• Icing

• 500g cream cheese
• 180g unsalted butter
• 300g (2 cups) pure icing sugar, sifted
• 1 tsp vanilla extract
• 8-10 small chocolate eggs, to decorate

Method

1. Preheat oven to 180°C. Grease and line the base of two 22cm round cake pans with baking paper.

2. Place butter and sugar in the bowl of an electric mixer and beat until light and fluffy. Add the eggs, one at a time, beating after each addition until just combined. Fold in the flour with a large metal spoon and divide the mixture evenly between 2 bowls. Add the pink food colouring to one bowl, and the cinnamon and cocoa to the other. Stir each to combine. Place the pink mixture in one pan and the chocolate mixture in the other, spreading each mixture evenly.

3. Bake on same shelf in the oven for 25 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool slightly, then turn out onto a wire rack to cool.

4. Meanwhile, to make the icing, place the cream cheese, butter, icing sugar and vanilla in a medium bowl and use an electric hand beater to beat until smooth.

5. Halve the cakes horizontally by using a sharp knife to slice through centre of each cake. Spread 3 tablespoons of icing on one cake half and place a different coloured half on top. Spread with another 3 tablespoons of icing, then repeat the process. Use the remaining icing to completely cover the cake. Use a fork to make zigzag lines over the surface of the icing. Decorate perimeter of cake with eggs.

Taste was excellent! The cream cheese icing was the best part. A bit fiddley to make, but worth it. Mine was not as chocolately as the picture looked.

Pecan Balls

Can be made a week ahead

125g softened butter
1 tsp vanilla
2 tbs caster sugar
1 cup (125g) finely chopped pecans
1 cup (150g) plain flour
1/2 cup (80g) icing sugar mixture

Beat butter, vanilla and sugar in a small bowl with an electric mixer until smooth. Stir in nut then sifted flour in 2 batches.
Roll 2 level teaspoons of mixture into balls. Place balls 5cm apart on ungreased oven trays. Bake in a moderate oven about 15 minutes or until lightly browned.
Sift icing sugar into a bowl, roll balls in icing sugar while still hot, cool on a wire rack.
Makes 30.
Suitable to freeze.

Secret Family Christmas Recipes

Frozen Christmas Pudding

1 1/2 cups mixed dried fruit
2 slices pineapple, chopped
1 bag glace cherries, chopped
1 litre each of chocolate and vanilla icecream
125g grated dark chocolate
Generous 1/2 cup brandy

Soak dried fruit, cherries and pineapple in brandy overnight. Soften icecream, turn into a large bowl and quickly mix in soaked fruit and chocolate. Mix well. Pack into a basin, cover tightly and freeze. To remove, bip basin in hot water and turn onto a plate. Refreeze. Decorate with glace fruit to serve and offer whipped cream. Serves 8 - 10.

Prawns with bok choy and rice

From The Age

Place 2 cups rice and 1L water in a large saucepan over medium heat and bring to the boil. Stir, reduce heat to low and simmer, covered, for 12 minutes. Heat 2 tbsp peanut oil in a wok over medium heat.

Stir-fry 16 large green (raw) prawns (peeled) until just cooked. Remove prawns and add 4 cloves garlic (finely chopped) and 2 red chillies (finely chopped). When garlic starts to colour, add 3 heads bok choy (trimmed and leaves separated) and stir until wilted. Return prawns to wok.

Add 2 tsp sesame oil, 150ml chicken stock and 3 tbsp oyster sauce and stir to heat through. Serve prawns with rice and sprinkle with 1/2 cup cashews (toasted and coarsely chopped).

Gingerbread People

Recipe from my friend clever Jenine. Extra yummy gingerbread!

3/4 cup brown sugar
3/4 cup golden syrup
90g butter
1 tbsp ground ginger
1 tsp ground cinnamon
1 tsp fresh grated ginger
1 tsp bicarbonate of soda
500g plain flour
pinch of salt 2 eggs beaten

Combine the sugar, golden syrup, butter spices and fresh ginger in a heavy based pan over low eat, and let melt, stirring. Remove from the heat for 2 minutes, and then stir in the bicarbonate of soda until light and fluffy.

Sift the flour and salt into a large mixing bowl. Make a well in the centre, add eggs and gradually add the syrup, stirring until all the flour is incorporated and you have dough. Wrap the dough in plastic and chill for at least one hour

Heat the oven to 180C and roll out the dough thinly on a floured surface. Cut into shapes and place on trays lined with baking paper. Bake for 10 minutes. Remove from the oven and let cool for 5 minutes before removing from the trays. Cool on a wire rack.


Jenine usually makes large gingerbread people, makes them thick(ish) and decorated them with melted chocolates. She would often triple the mix. I made them for my son to take to kinder when my husband went with him to carve a pumpkin for Halloween (its one of hubby's very mild super powers), so I decorated them with icing to look like mummies. I made them smaller and rolled them thinner so I ended up with hundreds of them! The rest will be turned into superheroes for Son #3's birthday party (photo above)

Black Devil Chocolate Cake

An old family favourite, great for birthdays. Easy too, one bowl and 1 cup!

Ingredients

1 1/2 cups SR flour
1 1/3 cups Sugar
1/2 tsp Bicarbonate Soda
1/2 cup Cocoa
125 g butter
Vanilla
3/4 cup water
2 eggs

Place dry ingredients in a large bowl, add softened butter, vanilla and half the water. Beat one minute on a slow speed. Add remaining water and eggs. Beat well, approximately another 3 minutes. Bake at 150C for 50 - 60 minutes.

Celery and White Bean Soup with Tomato

The chorizo really makes this soup. Great to deal with a celery glut. It was fun to make the celery salt too!

• 250g dried cannellini beans, soaked overnight, or 650g drained tinned beans
• 5 Tbs olive oil
• 1 large head celery with leaves - celery sliced into 1 inch pieces, leaves set aside
• 8 spring onions with green tops, sliced into 1 cm rounds
• 4 cloves garlic, thinly sliced
• 500g good quality tomatoes
• 1 Tbs sweet paprika
• 2-3 fresh chorizo sausages (about 1/2 sausage per person)

1. Make some celery salt by laying out the celery leaves on a baking tray and heating in a medium-low oven. Move them around every so oft to keep them from burning.
2. When leaves are quite dry and crumbly, remove from oven and crumble with equal parts of sea salt. Set aside.
3. Drain the soaked beans and add to a saucepan, and cover with plenty of fresh water.
4. Boil for about an hour, skimming off any scum that arises during the cooking. Add any extra water needed if it boils away too quickly. Season with a bit of salt and set aside.
5. Heat the olive oil in a large saucepan, and add in the celery. Cook until softened, about 10 minutes.
6. Add the spring onions, garlic, and a good pinch of salt.
7. Cook for 10-15 minutes, stirring occasionally. The vegetables should be soft and beginning to caramelize.
8. Add the tomatoes and half the celery salt, and cook for another 5 minutes.
9. Drain the beans, keeping back 250 ml of the cooking liquid, and add both to the pot with the vegetable mixture.
10. Add in the paprika.
11. Bring to a low boil and simmer for another 5 minutes. Taste for seasoning and adjust.
12. Heat a frying pan up with a small amount of olive oil to prevent the sausage from sticking.
13. Slice the fresh chorizo into half-inch thick disks, then quarter them.
14. Fry the chorizo pieces for about 5 minutes or until cooked. They usually give off a good amount of oil - fatty, but tasty.
15. Serve the soup in bowls with the chorizo and some of its oil spooned on top.

the BEST roast pork

A different recipe from this site. I used a 1.9 kg pork shoulder, and it turned out really well.

Recipe: the BEST roast pork.

---

this recipe can also be cooked on a BBQ that has a metal covering lid, such as a webber.

Ingredients:
Pork Leg - 1.5 to 2kg
4tablespoon white vinegar
3 teaspoon salt
i teaspoon salt

Method:

set the oven to about 100degrees.

slash the pork rind about 1cm apart, make sure you only cut the fat and not the meat.

rub the salt and the vinegar into the skin of the pork. then rub a bit more salt and pepper into the meat side of the pork.

put the pork into the oven and let it cook at 100 degrees for aprox 1hour.

after 1hour turn the oven op to 190 degrees and cook the meat for another 1hour. if its a 2kg peice of meat cook for 1:15min.

after its cooked, take it out and cover the meat with alfoil and leave it for atleast 20minutes, 30 would be ideal.



Why this is the best way to cook pork roast:

1) the vinegar and salt draw out the moisture from the skin, making excellent crackling
2) the low temperature at the start helps to draw out the moisture from the skin AND cook the meat without adding any colour, meaning when the meat is cooked the porkfat wont be burnt.
3) resting the meat wil ensure the roast is very juicy and tender. it will also allow you to make a cracking gravy (which ill write up below)



The gravy: (cant be made if using a BBQ!)

Ingredients:
150ml thickened cream
2tablespoon dijon mustard
salt and pepper to taste.


Method:

once the pork has rested under the alfoil it will have given off a LOT of liquid into the roasting pan. to make the gravy place the roasting pan onto the stove on a high heat (make sure the pan is suitable for this). bring the juices to a boil. add the cream and mustard and seasoning. bring to the boil again and thicken as much as you like.

the best pork gravy EVER!


p.s: if the pan uve roasted in cant be places on a stove, just add about 100ml water to the pan and scrape away all the brown bits that are stuck to the bottom, as they contain the rel flavour. and then pour the entire lot into a pot and follow the recipe as stated.

Irish Stew

Ingredients (serves 6)

• 1.25kg lamb neck chops, trimmed
• 1/2 cup plain flour
• 3 brown onions, chopped
• 1kg sebago potatoes, peeled, sliced
• 2 carrots, peeled, thinly sliced into rounds
• 2 tablespoons tomato paste
• 3 cups boiling water
• 3 beef stock cubes, crumbled
• 1 cup flat-leaf parsley leaves, chopped
• 1/4 cup mint leaves, chopped, to serve

Method

1. Cut chops in half. Place flour in a plastic bag and season with salt and pepper. Place chops in bag and shake well to coat. Transfer chops to a plate. Reserve flour.
2. Preheat oven to 130°C. Place onions, potatoes and carrots in an ovenproof dish. Top with half the chops. Repeat layers with remaining onions, potatoes, carrots and chops.
3. Whisk reserved flour, tomato paste and 2 tablespoons cold water in a large jug until well combined. Slowly add boiling water, whisking constantly. Add stock cubes and parsley. Stir to dissolve stock cubes.
4. Pour flour mixture over chops. Cover and cook for 4 hours or until meat tender and sauce thickened. Sprinkle with mint and serve.

Notes & tips

• Tip: You can also cook this stew in a slow cooker. Combine the ingredients as above and cook on HIGH for 4 to 5 hours.

Home Made Bubble Bath

An after dinner winner!

1 cup baby shampoo or eco-friendly liquid soap (Castile)
3/4 cup water
1/2 - 1 teapoon vegetable glycerin
Essential oils (optional)

Very bubbly and the bubbles were very stable. Also it didn't feel drying like a lot of bubble baths do!

Pear and Oat Slice

1 1/4 cups cooked strained pear (or apple)
3/4 cup rolled oats
1 cup sultanas
125g butter
1 egg
1 1/2 cups wholemeal plain flour
1 tsp bicarb soda
3/4 tsp salt
1 tsp cinnamon
1/2 tsp ground cloves

Add hot pear to oats and raisins, mix and let stand for 20 minutes

Cream butter and sugar, add egg and beat well.

Sift flour, soda, salt and spices. Add to creamed butter and sugar, then mix in pear mixture.

Placed in greased and lined lamington tray. Bake in a slow oven (150 - 160 C) for 45 minutes to 1 hour.

Ice with lemon icing and sprinkle with cinnamon. When cold cut into squares.

Lemon Icing

Sift 1 cup of icing sugar into a small saucepan. Add 2 tablespoons each of lemon juice or lemon essence and boiling water. Stir over low heat until just warm. Use as required.

Roated Eggplant Dip

Ingredients (serves 8)

• 1 large eggplant
• 2 garlic cloves, skin on
• 1/2 lemon, juiced
• 2 tablespoons tahini
• 1 1/2 tablespoons extra-virgin olive oil
• 4 green onions, finely chopped

Method

1. Preheat oven to 200°C. Line a baking tray with baking paper. Place eggplant and garlic on tray. Roast for 35 to 40 minutes or until eggplant is soft. Set aside to cool for 15 minutes.
2. Cut eggplant in half lengthways. Using a metal spoon, scoop out flesh onto a chopping board. Roughly chop. Transfer to a bowl.
3. Squeeze flesh from garlic into a small bowl. Add 2 tablespoons lemon juice, tahini, 1 tablespoon oil and salt and pepper. Mash with a fork until well combined. Stir into eggplant with three-quarters of the green onion. Transfer to an airtight container. Cover and refrigerate until ready to serve.
4. Spoon dip into a bowl. Drizzle with remaining oil. Sprinkle with remaining green onion.

Hmmm..... I've tried this a few times and roasting the garlic does not work that well for me, I'm left with dried out garlic that does not really squeeze out. Today I tried dropping the unpeeled garlic in boiling water for 10 - 15 minutes in its skin, then the pulp squeezed out nicely and I was able to chop and make it into a paste with my knife. Seemed to work better!

Birthday Cupcakes

Classic Cupcakes

Makes 12

Ingredients

• 2 cups self-raising flour, sifted
• 3/4 cup caster sugar
• 3/4 cup milk
• 125g butter, melted, cooled
• 2 x 59g eggs, beaten
• 1 teaspoon Vanilla Essence
• Sprinkles and lollies, to decorate

• Icing

• 1 1/2 cups pure icing sugar
• Pink food colouring, optional
• 1 to 1 1/2 tablespoons water

Method

1. Preheat oven to 200°C. Grease a 12 x 1/3-cup capacity muffin pan. Alternatively, line holes with paper cases. Combine flour and caster sugar in a bowl. Make a well in the centre.
2. Add milk, butter, eggs and vanilla to flour mixture. Using a large metal spoon, stir gently to combine.
3. Spoon mixture into prepared muffin pan. Bake for 12 to 15 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
4. Make icing: Sift icing sugar into a bowl. Add food colouring and water. Stir until smooth and well combined. Spoon icing over cupcakes. Decorate with sprinkles and lollies.

Photography by Steve Brown

Double chocolate cupcakes

• 
  

Makes 12

Ingredients

• 1 quantity classic cupcake recipe (see related recipe)
• 1/2 cup cocoa powder, sifted
• 3/4 cup dark or milk choc bits
• 1 tablespoon cocoa powder, extra, to serve
• 1/2 cup cream
• 200g dark chocolate, roughly chopped

Method

1. Follow step 1 of classic cupcake recipe, reducing self-raising flour to 1 1/2 cups. Stir in cocoa powder and choc bits.
2. Follow step 2 of classic cupcake recipe.
3. Bake cupcakes following step 3 of classic cupcake recipe.
4. Make icing: Place cream and chocolate into a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove from heat. Refrigerate for 30 minutes, or until a spreadable consistency. Spread over cupcakes. Sprinkle with cocoa.

Notes & tips

Shortcut: Place cream and chocolate into a microwave-safe bowl. Heat, uncovered, stirring every 30 seconds with a metal spoon, for 1 1/2 to 2 minutes on MEDIUM (50%) power, or until melted and smooth

4/11/09 Note: Made a double mix and got 116 mini cupcakes! Baked them at 190C fan forced and they were perfectly cooked after 12 minutes.

Father's Day Pancakes

1 cup plain flour
1/2 teaspoon salt
1/2 teaspoon bicarb soda
1/2 cup sugar
1 egg lightly beaten
3/4 cup natural yoghurt
1/3 cup milk
60g butter melted
1 punnet blueberries

Method

Sift flour, salt and bicarb together. Mix in sugar. Make a well in the centre of the dry ingredients. Combine egg, yoghurt and milk, add to flour, combine well. Melt butter in a frying pan, pour into pancake mix and stir in. Place 1/3 cup mixture in the pan to form a thick pancake. Sprinkle top with blueberries. Flip and cook the other side.

For our occasion I doubled the mixture and used a whole 600 ml tub of yoghurt. Serve with plenty of maple syrup.

Scalloped Potatoes

2 tablespoons unsalted butter
1 medium onion, finely diced (about 1 cup)
2 medium garlic cloves, crushed
1 tablespoon chopped fresh thyme leaves
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
About 5 medium russet potatoes, peeled and thinly sliced
1 cup chicken stock
1 cup cream
2 bay leaves
1 cup grated cheddar cheese

1. Adjust oven rack to middle position; heat oven to 190 degrees.

2. Melt butter in large oven proof dish over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, thyme, salt, and pepper; cook until fragrant, about 30 seconds. Add potatoes, chicken stock, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves.

3. Sprinkle evenly with grated cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.