Tag: Milk Recipe

Legendary Dishes | Kada ქადას (pastry bread)


Traditionally made with pork fat in eastern Georgia, kada is also made with butter. There are two types – salty and sweet. Each region of Georgia has its own special recipe. Sweet kada varies, although the difference generally is in technique and shape. There is plain round kada, layer kada which is cut before it is baked and small kada pies.


  • 500 g white wheat flour
  • 230 ml milk
  • 30 g butter
  • 15 g sugar
  • 15 ml vegetable oil
  • 10 g yeast
  • 5 g salt

Melt the butter in a saucepan, add the milk and bring the temperature up to 38ºC.

Pour butter-milk into a bowl with the sugar and yeast, whisk into a foam.

Combine the salt with the flour, add the yeast liquid, form into a loose firm dough.

Knead for 15 minutes into a smooth dough, a little longer if necessary.

Desired dough temperature 25ºC.

Leave to rise for an hour, degas. Leave for a second hour.

Filling – Butter and Sweet

  • 150 g white wheat flour
  • 75 g butter
  • 30 g sugar
  • 15 ml vegetable oil
  • 5 g salt

Heat butter in a saucepan over medium heat, add oil. Stir flour into the butter-oil mixture in small portions. Add salt and sugar. When the mixture starts to thicken, remove from heat and leave to cool.

Divide dough into 85 gram balls.

Roll each ball into an 11 centimetre diameter disc.

Spread 25 grams of filling across the central area of each disc.

Fold each corner of the dough over the filling, pinch the edges to seal the dough.

Flatten each piece into a 7 centimetre square.

Place on greased trays.

Leave to rise for an hour.

Preheat oven to 180ºC.

Bake for 25 minutes until the surface of each piece is golden-brown.

Breads of Europe | Kmecki Kruh (farm bread)


Beer bread is associated with northern Europe, but this Slovenian bread is delicious, homely flavours that make it unforgettable. A traditional favourite.

We made it with wholewheat flour, it can also be made with white wheat flour and wholewheat flour combined.

  • 900 g whole wheat flour
  • 350 ml beer
  • 200 ml milk
  • 80 g butter
  • 50 g sourdough
  • 3 tbsp honey
  • 40 yeast

Warm the beer, add yeast and honey, leave for 15 minutes.

Warm the milk, add butter and leave to melt.

Sieve flour into a large bowl, putting the leftover germ into the milk.

Pour the yeast-beer and germ-milk liquids into the flour. Add sourdough, form into a loose dough, knead on a clean work surface for 15 minutes.

Leave to rise for an hour, de-gas, leave for a further hour.

Divide the dough into two equal pieces, shape into rounds or place in loaf tins and leave to rise, about 90 minutes.

Bake for an hour in a 190°C oven.

Indigenous Ingredients

Slovenia version, photo courtesy Slovenia Tourism


Legendary Dishes | Tourte a l’Abondance (Abondance pie)


The quantities are determined by the size of your baking tins, but the ratio of potatoes to cheese should be no less than 4:1.

This quantity is for two round tins each with a diameter of 20 centimetres and a depth just below 4 centimetres.


  • 250 g white wheat flour, t55
  • 125 g butter
  • 1 egg
  • 3 tbsp water
  • Salt, pinch

Work butter into the flour, add egg and sufficient water to produce a loose dough.

Refrigerate for an hour or two.


  • 750 kg potatoes, peeled, sliced thin, blanched in boiling water for ten minutes, drained
  • 300 g Abondance cheese, sliced thin
  • 4 eggs
  • 200 g smoked pork belly / bacon, cubed small
  • 100 ml cream
  • 100 ml milk
  • 10 g black peppercorns, coarse ground
  • 5 g salt
  • Nutmeg, 8 gratings

Preheat oven to 210ºC.

Divide the pastry into two pieces, push each piece into the bottom and up the sides of the cake tins.

Arrange the cheese slices and bacon cubes on top of the pastry.

Add a layer of potatoes.

Follow with another layer of cheese and bacon.

Finish with a layer of potatoes and a few pieces of cheese.

Crack eggs into a bowl, add milk and cream, whisk with six gratings of nutmeg and salt.

Pour over the layers, to cover them completely. Dress with black pepper and one grating each of nutmeg.

Bake for 50 minutes.

Indigenous Ingredients

Abondance Cheese
Smoked Pork Belly
Wheat Flour

Breads of Europe | Flûtes au Fromage (cheese bread sticks)


The butter-milk ratio is the essential element in these cheese sticks. The cheese will bind the mixture but more butter and less milk will also toughen the dough, so for a lighter dough and ultimately a light stick use less butter and more milk. We suggest you play with the quantities of butter and milk to achieve the desired texture.

  • 250 g strong white wheat flour
  • 110 g butter, softened
  • 110 g Sbrinz cheese, fine grated
  • 100 ml milk, warmed
  • 25 g yeast
  • 15 salt
  • 15 g sugar
  • 10 g malt / molasses
  • 10 g green / white pepper

Dissolve yeast in the milk and sugar.

Fold 45 grams of flour into yeast mixture, leave to rise for 45 minutes.

Work the molasses into the flour, add the salt and pepper, followed by the cheese, butter and yeast mixture.

Knead the dough gently for five minutes, leave to rise for 75 minutes.

On a floured surface roll the dough out into 30 x 30 centimetre sheet about 5 mm thick.

Cut into long strips 2 centimetre wide, place on a buttered baking tray, leave for 30 minutes.

Bake at 220ºC for 10 minutes.

Legendary Dishes | Pâté Gaumais (pork pie)


Virton butchers Leroux-Subitte are credited with the invention of this aromatic pork pie toward the end of the 1800s, a tradition that has continued with the butchers of the region.

The pastry, which is often sweetened, is prepared with a yeast dough. Generally the pastry is the domain of bakers and the filling and marinade the speciality of butchers, although some butchers prepare their own pastry.

Recipes for home-made pies are a closely-guarded secret and coveted by family and friends.

The filling is traditionally associated with loin meat with some rib and belly meat. It is cut into pieces no larger than two centimetre cubes, then marinated for at least 48 hours.

The marinade will include red or white wine and vinegar flavoured with carrots, garlic, onions or shallots and various herbs and spices from bay, black pepper, clove, juniper, parsley, sage and thyme plus salt.

Pâté Gaumais is eaten hot, usually an hour after baking, or cold and can be re-heated.

It is celebrated every December 26 in Virton with the King of Pâté Gaumais competition for the highest amount consumed in one sitting.


  • 1 kg pork loin and rib meat, cut into 2 cm pieces
  • 500 g shallots, sliced thin
  • 125 g dry white wine / red wine
  • 4 garlic cloves, crushed
  • 5 tsp wine vinegar
  • 15 g black pepper
  • 1 tbsp oil
  • 1 tbsp thyme
  • 10 g salt
  • 10 juniper berries
  • 5 sprigs parsley, chopped small
  • 1 sprig sage
  • 5 rosemary spears, chopped small
  • 3 bay leaves

Marinate meat for 48 hours over two nights. Turn the meat from time to time.


  • 500 g white wheat flour, t45
  • 150 g butter, cut into small pieces
  • 2 eggs + 1 egg yolk
  • 100 ml milk, warmed to 38ºC
  • 50 g yeast
  • 15 g lard
  • 15 g sugar (optional)
  • 5 g salt

Dissolve the yeast in the warm milk. Add yeast mixture and eggs to the flour to make a loose dough. Work the butter into the dough in stages, finish with the lard, knead into a smooth dough, about 20 minutes. Leave to rest for two hours.


  • 1 egg, beaten

Remove bay leaves, juniper berries, sage and thyme from the marinade. Drain the liquid, leave to rest for 30 minutes, use paper towels to absorb any moisture on the meat.

Divide the dough into four pieces, cover and set aside. Take one piece and divide into two, shape into balls, one larger than the other, then into rounds.

Place a quarter of the meat mixture on the larger round, place the small round on top.

Fold the edge of the larger round into the edge of the smaller round in the crimp style.

Put the pie on a greased tray, make a small hole in the centre of the surface.

Repeat with remaining dough and meat mixture. Preheat oven to 180ºC.

Brush the egg yolk over the surface of each pie.

Bake for 60 minutes until the pies are golden brown on top.

Pâté Gaumais is produced and sold at these outlets.

BAILLOT Brothers Rue Dr. Hustin, 55 at 6760 Ethe 063/577 246
BIT Xavier Grand Rue, 43 to 6760 Virton 063/577 224
BLAISE Cured meats Place Albert 1er, 4 at 6820 Florenville 061/311 951
DE MATOS Adolfo - EUROVIANDE Place G. Lorand, 3 at 6760 Virton 063/578 870
DROPSY Roland Ruelle Giffe, 2 at 6747 Saint-Léger 063/457 300
FELSCH Didier Rue du Vieux Sart, 2 at 6769 Meix-devant-Virton 063/577 421
HOLTZHEIMER Jean Industry Street, 2 at 6792 Halanzy 063/678 579
LEFEBVRE Yvon Rue René Nicolas, 3 at 6750 Musson 063/675 747
MARECHAL Adelin Grand Rue, 88 to 6769 Gérouville 063/577 538
PEIGNOIS Claude - The heart of the Gaume Rue Dr. Hustin, 51 at 6760 Ethe 063/581 804
ROMAIN Jean-Claude Station Street, 7 at 6820 Florenville 061/311 112
THIERY Frédéric Rue du Moulin, 5 to 6750 Mussy-La-Ville 063/677 738
THOMAS Andre Rue de Neufchâteau, 2 at 6720 Habay-La-Neuve 063/422 139
TOCK Jules Grand Rue, 218 to 6740 Sainte-Marie 063/455 396

Indigenous Ingredients


Legendary Dishes | Boerenkoolstamppot met Rookworst (kale and potato mash with smoked sausage)


Another traditional kale dish, this mashed kale and potato stew is a Dutch classic with numerous subtle variations – kale, potatoes, milk and butter the only constants.

Smoked sausages (generally Gelderse) complete the dish but it is also garnished with bacon.

Vinegar is a tangy ingredient in some of the classic preparations, a role also played by mustard while the modern versions call for dried vegetables, herbs and spices.

Leeks have also been known to find their way into the ingredients list because they add a gentle flavour to the kale.

The Dutch food web list 162 recipes.

The Gelderland smoked sausage story is told by traditional food specialists Vers-inspiratie (Fresh Inspiration).

  • 1.5 kg floury potatoes, peeled, cubed
  • 1 kg kale leaves, stalks removed
  • 550 g smoked sausages, sliced thickly
  • 500 g onions
  • 100 ml milk, hot
  • 100 g bacon, cubed or cut into strips, grilled (optional)
  • 60 g butter
  • 1 tbsp vinegar (optional)
  • 5 g black pepper
  • 30 g dried onions
  • 2 tsp dried vegetables
  • 5 sprigs marjoram
  • 3 sprig lovage, chopped
  • Nutmeg, 2-3 gratings for each portion
  • Salt, pinch
  • Mustard, for dressing

Boil onions and potatoes with salt in sufficient water to cover in a large pot, strain and retain cooking liquid.

Put kale in a large pot with the onion-potato liquid, cook until leaves wilt.

Drain the liquid into a new pot.

Squeeze liquid from the kale into the new pot, add the sausages, cover and simmer for 15 minutes.

When the kale has cooled, cut into small pieces, put in a small pot and simmer for 10 minutes.

Mash onions and potatoes with butter and milk, fold in kale, add the herbs and seasonings, and, if using, the vinegar.

Serve garnished with the mustard, sausages, nutmeg and, if preferred, crispy bacon strips.

Indigenous Ingredients

Note from Fricot Editors:

Please bear with us while we continue to prepare the indigenous ingredients database.

Smoked Sausage

Legendary Dishes | Bobotie (baked spiced meatloaf with custard top)

A slice of bobotie with geelrys (yellow rice)


Some years ago a battle over the authenticity, fidelity and ownership of bobotie, a type of meatloaf with a custard crust, shone a bright light on Cape Malay traditional cuisine.

Salwaa Smith, author of Cape Malay Cooking and Other Delights, produced her version of the recipe. ‘I did lots of research into authentic Cape Malay recipes and all the articles I came across was of the notion that bobotie is a Cape Malay dish which came with slaves who arrived from Java and various Indonesian islands in 1658. Being slaves, the Malays often ended up in the Dutch kitchens and their influence remains apparent in dishes such as bobotie.’

The meat mixture for bobotie

Salwaa Smith featured the battle in her web magazine. It includes links to the ‘rainbow’ versions of bobotie and the use of particular ingredients, of which the spices are constant, if not the quanity. The amount is personal and curry powder can replace the individual spices, between 15 grams and 25 grams plus one teaspoon of turmeric per per 500 grams of meat. Garlic is generally a background flavour, between one and two cloves for the same amount of meat.

Our version is an adaptation of Salwaa Smith’s recipe.

This is a Cape Town version by Sonia Cabano.


  • 500 g beef / lamb (or 50:50 combination), minced
  • 300 g onions, chopped
  • 150 g stale bread soaked in 300 ml water + juice of 1 lemon (lemon is optional)
  • 125 g sultanas (optional)
  • 1 egg
  • 10 g fresh galangal pounded into a paste with 30 ml water (optional)
  • 10 g tamarind concentrate loosened in 30 ml hot water
  • 30 ml oil
  • 3 tsp white peppercorns, ground
  • 2 garlic cloves, mashed (optional)
  • 2 tsp cloves, ground
  • 2 tsp coriander, ground
  • 2 tsp cumin, ground
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp turmeric
  • 6 bay leaves / lemon leaves / lime leaves


  • 250 ml full-fat milk
  • 3 eggs

Sauté onions in oil in a frying pan until they soften and start to colour at the edges, about 15 minutes.

Reduce heat and stir garlic, galangal paste, ground spices, salt, turmeric, and 2 of the leaves into the onions, cook for a few minutes.

Deglaze pan with a tablespoon of water. This will form a paste.

Remove from heat and leave to cool.

Combine the meat with the onion mixture, lemon or tamarind juice, egg and sugar plus, if using, the sultanas.

Press the liquid from the bread, thoroughly blend into the meat mixture.

Chilli in a refrigerator for at least two hours, preferably four hours.

Preheat oven to 180°C.

Grease an ovenproof dish about 6 centimetres deep.

Press the meat mixture into the dish, smooth the surface with the back of a spoon.

Bake for 35 minutes.

Remove from oven, puncture the surface with a fork in several places and leave to cool a little.

Whisk the eggs into the milk, pour over the baked meat. Push 4 leaves into the egg-milk mixture.

Return dish to the oven, bake until the custard has cooked and formed a golden brown crust, about 20 minutes.

Legendary Dishes | Risotto alla Stoccafisso (rice with flaked cod)


Venetian restaurants pre-cook a basic risotto to save time, halting the procedure after ten minutes when the rice is part-cooked. Ironically, given the relationship the people of the lagoon have with air-dried cod, it is the perfect method for risotto alla stoccafisso.

  • 1.5 litres fish stock, heated
  • 350 g carnaroli rice
  • 150 ml milk
  • 150 g stockfish (air-dried cod), rehydrated
  • 60 g grana padano, grated
  • 40 g butter, for frying and finish
  • 30 ml white wine
  • 15 g parsley, chopped
  • Olive oil, for frying

In a deep wide frying pan, toast the rice in butter and oil over a medium heat, deglaze with wine and begin to add hot stock one ladleful at a time.

Stop after ten minutes.

Cover the pan, turn off heat, allow to cool, then remove contents to a separate container.

Resume cooking after several hours in a clean frying pan.

An hour before resumption, place the cod in a saucepan, cover with milk and simmer over a low heat.

Drain the milk from the cod, flake it and stir into the rice.

Increase heat, add stock and continue until the rice is al dente, about ten minutes.

Finish with butter and cheese, garnish with parsley.

Legendary Dishes | Fish Pie


The fish pie of Britain is an enigmatic creation, the roux the only constant over the generations. Good mature cheese has always been seen as the secret ingredient by some cooks while others insist the true secret ingredient has always been anchovy essence. A covering of riced potatoes would appear to be more traditional than the pastry cover. A stock made with fish will give the pie more flavour, yet once again there is some dispute whether this addition is truly traditional. Fish other than cod or white can also be found in some versions, as well as mushrooms and tomatoes.

  • 2 kg assorted haddock, hake, herring, mackerel, white fish, filleted, cut into large pieces
  • 1 kg potatoes, cooked whole, skinned, riced
  • 500 g smoked haddock, filleted, cut into large pieces
  • 600 ml milk
  • 200 g mature semi-hard cheese, grated
  • 40 g butter
  • 40 g flour
  • 30 g oyster sauce
  • 6 anchovies / sprats
  • 30 g parsley, chopped
  • 15 g black pepper, freshly ground

Make a light roux. Remove pan from heat, whisk milk a little at a time into the mixture. Back on the heat bring to the boil stirring constantly. Turn heat to low, stir in half the cheese. Add parsley and pepper, allow to cool.

Preheat oven to 200°C.

Arrange fish in ovenproof dish, pour sauce over fish and finish with potato and remaining cheese.

Bake for 45 minutes until crisp and golden, and piping hot in the middle.

Legendary Dishes | Burgonyás Lángos (fried potato flatbread)


The resurgence of lángos – the aromatic flatbreads of Hungary, popular across central Europe and the Balkans – is not a surprise to snack food aficionados. Always popular as a street food, lángos gradually became a fast-food restaurant favourite. Now the bread that was once baked in brick ovens and given its name because it was close to the flame is a traditional deep-fried snack food. This is the potato version, made with a mixture of mashed potato and wheat flour.

  • 500 g white wheat flour, t500
  • 250 g potatoes, boiled, mashed
  • 150 ml milk, lukewarm
  • 20 g yeast
  • 1 tsp sugar
  • 1 tsp salt
  • Oil, for frying

Dissolve the sugar and yeast in the warm milk, leave for 15 minutes.

Work the flour into the mashed potatoes, add salt and yeast mixture. Form into a stiff dough without too much kneading. Leave to rise for two hours at room temperature.

Shape into 100 gram balls, flatten into oblongs or ovals about 1 centimetre thick for crispy thin breads or 2 centimetres for crispy thick breads, leave to rise for an hour.

Heat oil to a height of 2 centimetres in a deep frying pan, place several of the dough pieces in the pan. Fry, spooning oil on top of the dough, for about a minute. It will puff up. Turn over and fry until the dough is golden brown.

Place on absorbant kitchen paper, dress with variations from grated cheese, crushed garlic, garlic powder, cubed ham, lemon zest, oil, sour cream and yoghurt.

Legendary Dishes | Bougátsa Μπουγάτσα (cheese custard pie)


The double act that is filo and feta among the traditional pie dishes of Greece has a tendancy to over-shadow the food acts that require kefalotyri, the spicy hard cheese made from goat or sheep milk, and ladotiri, the salty hard cheese also made from goat or sheep milk.

Bougátsa is one of these acts. Generally a custard pie made with semolina it is often transformed into a cheese custard pie made with kefalotyri and ladotyri to produce an enigmatic flavour that is unforgettable.


  • 12 leaves of filo pastry
  • 120 g butter, melted
  • Butter, for greasing

Cheese Sauce

  • 1 litre milk
  • 250 g kefalotyri cheese
  • 250 g ladotyri mytilinis cheese
  • 80 g butter
  • 80 g white flour
  • 1 egg yolk
  • 5 g black pepper
  • Nutmeg, 20 gratings
  • Salt, pinch

Heat milk and butter in separate saucepans. Add flour to the butter saucepan to make a roux. Increase heat. Using a wire whisk stir the warm milk into the roux. Add black pepper and nutmeg. Cook until the mixture begins to thicken. Remove from heat, leave to cool. Stir the cheeses and the egg yolk into the sauce and add some salt.

In turn smear the melted butter over half of the pastry leaves, crumple and place in the bottom of a buttered baking tray.

Pour the cheese sauce on top.

Smear all but two of the remaining pastry leaves with butter, crumple on top of the cheese sauce. Smear the last two pastry leaves with butter, place on top of the crumpled leaves.

Bake at 170ºC for 45 minutes.

Legendary Dishes | Tiroler Speckknödel (Tyrol bacon dumplings)

  • 300 ml milk, lukewarm
  • 300 g white bread
  • 150 g speck (smoked ham), diced small
  • 2 eggs
  • 100 g onions, chopped small
  • 3 tbsp white wheat flour (optional)
  • 1 tbsp parsley, chopped
  • 1 tsp black pepper
  • 1 tsp rapeseed oil
  • Nutmeg, large pinch
  • Salt, pinch

Whisk eggs into the milk, add bread, combine and leave to rest for 30 minutes until the bread has absorbed all the liquid.

Sweat the speck cubes with chopped onions in a little oil, season with salt, pepper and nutmeg. Allow to cool slightly and add to the dumpling bread. Fold in the parsley and if using the flour.

Using a tablespoon and with moist hands, shape into small dumplings.
Cook dumplings in salted water for about 15 minutes.

Remove to a plate with a slotted spoon, drain and serve the dumplings in hot meat soup sprinkled with chives or simply as a side dish.

Legendary Dishes | Tiroler Knödel (Tyrol dumplings)


There are several secrets for successful knödeln. Among these are the quality of a primary ingredient – breadcrumbs. Ideally, to follow tradition, you want to use crumbed bread from the small white rolls made in Austria and Germany known as brötchen and semmeln.

We use a combination of breadcrumbs from loaves made especially for their nutty crumbs and from the variety of plain white rolls made from either spelt or wheat.

  • 350 g breadcrumbs
  • 4 eggs
  • 200 ml milk
  • 120 g onion, chopped small
  • 100 g smoked bacon (speck)
  • 100 g smoked sausage (landjager)
  • 75 g flour
  • 30 g butter / oil
  • 1 tsp parsley, finely chopped
  • 5 g salt
  • Nutmeg, 10 gratings
  • Chives, finely chopped, for garnish

Whisk eggs into the milk, add to the breadcruumbs, soak for 30 minutes.

Sauté onions in butter or oil for 10 minutes, add bacon and sausage, fry gently for 5 minutes, add parsley, season with salt and nutmeg.

Work the meat mixture into the breadcrumb mixture. Sprinkle with flour, knead into a firm moist mixture. With moistened hands shape mixture into 8 dumplings.

Cook the dumplings in batches in salted water for 15 minutes.

Serve dumplings garnished with chives and warm apple sauce.

Close up of bacon and sausage dumpling

Legendary Dishes | Frittata al Forno (baked omelette)


The oven omelette is lighter than the pan omelette and easier to dress, whether with bacon, cheese, salami, vegetables or leftovers.

We start with the bacon and cheese omelette.

  • 6 eggs
  • 200 g pancetta, diced
  • 150 g galbanino cheese / mozzarella cheese, cut into small pieces
  • 45 g grana padano cheese / parmigiano cheese, grated
  • 4 tbsp milk
  • 5 g salt
  • 15 basil leaves

Preheat oven to 180ºC.

Whisk the eggs into a large bowl, add the milk, grana padano or parmigiano and salt.

Pour into two trays lined with nonstick paper.

Arrange pieces of pancetta in the mixture followed by the galbanino or mozzarella.

Bake for 20 minutes.

Leave to rest for a couple of minutes, peel paper off each frittata and serve.

Legendary Dishes | Kurnik s Kuritsey i Kartoshkoy {Курник с курицей и картошкой} (chicken and potato pie)



  • 750 g white spelt flour
  • 400 ml kefir, brought up to room temperature
  • 250 g white wheat flour
  • 100 g butter
  • 100 ml milk, warmed
  • 1 egg
  • 30 g sugar (optional)
  • 25 g yeast
  • 15 g salt

Dissolve the yeast in the milk and, if using, sugar. Sieve the flours into a large bowl, add the salt, work the butter into the flour, add the yeast mixture, egg and knead into a smooth dough. The desired dough temperature is 25ºC. Leave to rise for two hours, degas, leave for another two hours, degas.


  • 900 g potatoes, whole, peeled, sliced thin
  • 600 g chicken breast and thigh meat, chopped small
  • 500 g onions / shallots, sliced
  • 30 g butter
  • 30 ml vegetable oil
  • 1 tbsp light (Kikkoman) soy sauce
  • 5 g black pepper
  • 5 g salt


1 egg yolk
1 tbsp water

Sweat onions or shallots in two tablespoons of oil over a low heat for 30 minutes until they are soft and translucent. Add chicken, increase heat and cook until it turns white. Season. Fold the potatoes into the mixture, cover and cook over a low heat for 5 minutes. Leave to cool naturally. Stir soy sauce into the mixture.

Preheat oven to 200ºC. Cut the dough into 200 gram balls, roll each ball flat, place filling in the middle, bring edges together, fold each side into the middle and pinch edges. Place together on a greased tray. Leave to rise for 30 minutes. Bake for 35 minutes.

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