dim sum é amor. { hosting a dumpling dinner: pork and chive dumplings }

I will not lie to you: making dumplings is not for the faint of heart. If shaping them requires some dexterous steady fingers, to get through the whole batch one must possess otherworldly perseverance and patience. The silverlining: it gets easier after the first couple of them, plus making the filling is a no-brainer! One thing you'll need is help: call your friends and family over to the kitchen, hand a different filling to each person in case you're making several sorts and let them choose their own dumpling design. And what's better than gathering everybody at the table and feasting on warm delectable homemade dumplings in the end? They are so worth the mess!

impressive party recipes, the easy way. { garlic herb butter pull-apart brioche }

'Pão de alho' - or garlic herb butter bread - has long taken its place as staple party appetizer back in Portugal, greatly owing to two facts: first, everybody loves it; second, even the laziest and messiest cook can pull it off, as you can easily buy it frozen and pop it into the oven right before your guests arrive. However, if you're looking to step up your 'pão de alho' game a little bit and impress your guests - without getting way too adventurous for starters - I've got just the thing for you.

pumpkin puffs portray perfection put plainly. { red pesto seared pumpkin gnocchi salad, with cranberries and yogurt sauce }

these gnocchi have waited long enough for you now.

it's time they make their appearance!

um risotto herege... { an heretic mushroom risotto }

(finally back from the thesis ermitage!)

There is something that I really like to cook but rarely take pictures of.

Usually I have no time to take nice pictures of it, because I really want it to be served right away.
And, truth to be told, you just need the perfect plating and light to shoot this - and this is something quite not attainable when you are just in a hurry to put it on the table.

I'm talking about risotto.

Today the sunlight was just right, so I had to shoot it and bring the recipe here. This is a recipe that changes all the time... I usually use white wine, preferably sparkling one, and I usually use other kinds of cheese, I change the seasonings and herbs all the time, so I just brought the exact (odd) recipe I came up with today - it is really odd, you'll see...

Because today was a lazy holiday day, sleeping in, doing nothing, and eating a bowl of this in a sunny balcony suited it just perfectly.

it's a snap. { savoury ham and cheese muffins }

Oh how I missed the rain and thunderstorms (heart)

These muffins were based in a recipe I found here during one of my many strolls through the world of cooking blogs. Made them last tuesday for an alternative São João party here in Munich ;)

Easy and quick to whip up... (they seem actually perfect for a lazy sunday evening) you should eat them while still warm!

Muffins Mistos
(alguém disse que sabiam a tosta mista... mas eu acho que é mais a lanche misto ;) )

- 3 + 1/2 chávena de farinha

- 2 colheres de chá de fermento

- 1 colher de chá de sal

- 3 chalotas picadas

- pimenta

- orégãos e ervas de provence

- 2 ovos

- 1 chávena de leite

- 1/2 chávena de vinho branco

- 1/3 de chávena de azeite

- 4 colheres de sopa de creme fraiche

- 200g de fiambre, cortado em pedacinhos ou tirinhas

- 200g de queijo emmental e mozzarella ralado

- 200g de queijo gouda, cortado em cubinhos ou tiras

1) Refogar as chalotas em azeite,

2) Misturar a farinha, o fermento, o sal e os temperos,

3) Bater os ovos com o leite, o vinho branco, o azeite e o creme fraiche; juntar as chalotas,

4) Misturar o queijo e o fiambre na farinha,

5) Incorporar os ingredientes líquidos nos sólidos, sem bater demasiado

6) Dividir a mistura por formas metálicas de muffins previamente untadas com azeite e levar ao forno a 170ºC durante cerca de 10-15 minutos, ou até os topos estarem dourados.

Savoury Ham and Cheese Muffins

- 3 + 1/2 cup flour

- 2 tsp baking powder

- 1 tsp salt

- 3 shallots, chopped

- pepper

- oregano and provence herbs

- 2 eggs

- 1 cup milk

- 1/2 cup white wine

- 1/3 cup olive oil

- 4 tbsp sour cream

- 200g sliced ham, chopped

- 200g emmental and mozzarella cheese, grated

- 200g gouda cheese, diced

1) Sautée the shallots in some olive oil,

2) Mix flour, baking powder, salt and seasonings

3) Beat eggs with milk, wine, olive oil and sour cream; mix in shallots,

4) Mix cheese and ham into the flour,

5) Mix liquid ingredients into the flour mixture,

6) Divide the batter between previously greased muffin moulds and bake at 170ºC for about 10-15 minutes or until tops are golden.

tomato stands for summer. { tomato and black olive sauce chicken }

Bringing you a very simple yet delicious meal.

Frango com Tomate e Azeitonas

- 400g de peitos de frango

- 3 dentes de alho, picados

- sal

- pimenta moída na hora

- ervas a gosto

- azeite

- 1 cebola, cortada em gomos

- 4 tomates frescos, cortados em gomos

- 6 tomates secos de frasco, em pedaços

- uma mão cheia de azeitonas

- garam masala

- tempero de pasta arrabiatta

- sal e pimenta

- polpa de tomate

1) Refogar o frango com o alho, sal, ervas e pimenta em azeite; reservar,

2) Refogar a cebola com o tomate seco e os temperos até ficar transparente; juntar o tomate fresco e deixar cozinhar,

3) Juntar um pouco de polpa de tomate e rectificar os temperos.

Tomato and Olive Chicken

- 400g chicken breasts

- 3 garlic cloves, chopped

- salt

- freshly ground pepper

- chopped herbs

- olive oil

- 1 onion, sliced

- 4 fresh tomatoes, sliced

- 6 jar dried tomatoes, chopped

- a handful of olives

- garam masala

- pasta arrabiatta seasoning

- salt e pepper

- tomato paste

1) Sautée chicken in olive oil with garlic, salt, herbs and pepper; set aside,

2) Sautée onion with dried tomato and seasonings until tender, add fresh tomato and let cook,

3) Add a bit of tomato paste and check the seasoning.

raw and ravishing. { salmon tartare with balsamic strawberries and yogurt sauce }

Thesis on hold... for now I have an headache on fire.

Hi! I would like to welcome all the people who just recently started visiting my page ;) And thank all those who keep me going!

Talking about that... Sometimes people really inspire me without even knowing it. And this post is a bit about it.

I put a hold on the party recipes series to present this dinner I made at home back before Easter for me and my lovely brothers.

You know... I thought they would really hate it.

I had just arrived in Aveiro from Munich and both my parents were travelling to different corners of the world. There was some salmon in the fridge that was somehow meant to be grilled.

Of course it didn't turn that way. Thing is: I prefer raw salmon 1000x over the cooked one. And it's always impossible to try daring - read unconventional upon sight - recipes when I'm cooking for my parents, so I shortly convinced my brothers we would try something different ;)

Back to where I started... on the people who really inspire me without noticing... This was the recipe that made me come back after months of desertion. I mean, there was this guy who really talked me into coming back because he thought this dish looked nice. Today, I want to thank him :)

Tártaro de Salmão

- 2 lombos de salmão, sem pele ou espinhas e cortados em pequenos cubinhos

- 2 dentes de alho, picados

- 1/2 cebola pequena, picada

- coentros, picados

- 3 colheres de sopa de sumo de limão

- mistura de pimentas, moída na hora

- 1 colher de café de massa de alho

- sal

- 6 morangos

- 1 colher de sobremesa de vinagre balsâmico

- 1 colher de sobremesa rasa de açúcar

- 1 iogurte grego

- 1 iogurte natural

- mistura de pimentas, moída na hora

- sal

- sementes de sésamo q.b.

Numa taça alta, misturar gentilmente o salmão, o alho, a cebola, os coentros, o sumo de limão, a pimenta, a massa de alho e o sal. Reservar.

À parte, misturar os morangos, o vinagre balsâmico e o açúcar. Reservar.

Noutra taça, misturar os iogurtes, a pimenta e o sal,

Escorrer bem os morangos,

Montar o tártaro em aros metalizados (usei um copo de iogurte com o fundo cortado. Começar com uma camada de morangos, seguida de uma camada de salmão,

Finalizar com o molho de iogurte e as sementes de sésamo.

Salmon Tartare

- 2 salmon fillets, no bones or skin, chopped into small pieces

- 2 garlic cloves, chopped

- 1/2 onion, chopped

- cilantro, chopped

- 3 tbsp lemon juice

- pepper mix, freshly ground

- 1/3 tsp garlic paste

- salt

- 6 strawberries

- 2 tsp balsamic vinegar

- 2 tsp sugar

- 1 greek yogurt

- 1 regular yogurt

- pepper mix, freshly ground

- salt

- sesame seeds

Mix the salmon, garlic, onion, cilantro, lemon juice, pepper, garlic paste and salt. Set aside.

In another bowl, mix strawberries, balsamic and salt,

Drain the strawberries completely,

Mix the yogurt, pepper and salt

Set the layers inside a steel ring for plating: first strawberries, then salmon,

Finish with the yogurt sauce and sesame seeds.

ultimate comfort food that is also a party hit! { spinach-cheese, aubergine-olive and tomato sauce pasta gratin }

Agora que vem aí o mundial... uma receita com as cores de Portugal ;)

I know I posted a pasta gratin just two days ago...

I'm telling you...

Better yet: I'm warning you...

This is no ordinary pasta gratin. This is The comfort food you've been craving your whole life, The most simple yet complex pasta dish, The perfect quick-whip recipe for unexpected guests, That tray of pasta you can freeze for those days you don't feel like cooking and also The tray of pasta you thought could feed two mouths but you end up eating alone on a Tuesday night (oOops... guilty!) ;)

I originally made this recipe for a big dinner with a lot of other dishes, for a regular meal I estimate it feeds around 6-8.

Gratinado de Massa com Três Faces

- 500g de massa à escolha (usei bandnudeln)

Espinafre e queijo

- 300g de espinafres, lavados

- 1 queijo mozzarella ou requeijão

- sal e pimenta

Puré de Beringela

- 3 beringelas, lavadas e cortadas em cubos

- 5 dentes de alho, com casca e esmagados

- sal, pimenta e garam masala

- azeite

- 6 azeitonas sem caroço, cortadas em rodelas

Molho de tomate rápido

- 2/3 de chávena de polpa de tomate

- alho seco

- sal

- pimenta

- orégãos

- manjericão

- azeite

- mozzarella ralado

- orégãos

1) Coloque a beringela e os alhos com casca num tabuleiro de ir ao forno, temperar com sal, pimenta e garam masala e regar com azeite; assar a 170ºC durante cerca de 30-40 min,

2) Escaldar os espinafres em água fervente temperada com sal até estarem tenros; escorrer e partir em pedaços; reservar,

3) Cozer a massa em água com sal; escorrer e passar por água fria; reservar,

4) Retirar a beringela e os alhos do forno, eliminar as cascas dos alhos e reduzir tudo a puré; incorporar as azeitonas,

5) Desfazer o mozzarela e misturar com o espinafre, temperar com sal e pimenta,

6) Levar ao lume todos os ingredientes do molho de tomate e cozinhar um pouco,

7) Espalhar um pouco de molho no fundo de um pirex grande, cobrir com uma camada de massa, espalhar o espinafre, nova camada de massa, espalhar a beringela, mais uma camada de massa, deitar o restante molho e cobrir com o mozzarella ralado,

8) Antes de servir, polvilhar com orégãos e levar ao forno a gratinar a 170ºC cerca de 20 minutos.

Three-Sided Pasta Gratin

- 500g pasta (I used bandnudeln)

Spinach and cheese

- 300g spinach, rinsed

- 1 mozzarella or ricotta cheese

- salt and pepper

Eggplant Purée

- 3 eggplants, rinsed and diced

- 5 garlic cloves, with peel, smashed

- salt, pepper, garam masala

- olive oil

- 6 pitted olives, cut down to rings

Fast tomato sauce

- 2/3 cup tomato paste

- dried garlic

- salt

- pepper

- oregano

- basil

- oilve oil

- grated mozzarella

- oregano

1) Bake the eggplant and garlic, seasoned with salt, pepper, garam masala and plenty olive oil at 170ºC for about 30-40 min,

2) Soak the spinach in boiling salted water until tender; drain and chop; set aside,

3) Boil the pasta in salted water; drain and rinse with cold water; set aside,

4) Take the eggplant and garlic out of the oven, eliminate the garlic peels, purée; mix in the olives,

5) Tear the mozzarella apart and mix with spinach, season with salt and pepper,

6) Cook all the tomato sauce ingredients over medium heat,

7) Pour a little tomato sauce on the bottom of a big pyrex, cover with a layer of pasta, spread spinach mixture, another layer of pasta, spread eggplant purée, yet another layer of pasta, pour remaining sauce and finish with the grated mozzarella,

8) When it's time to serve, sprinkle with oregano and bake at 170ºC for about 20 minutes.

pull it! { wholewheat pull-apart bread with pesto and cheese }

Had been dreaming of baking this for ages. A party is a great excuse. A free afternoon makes it even better. So I had to give it a try ;)

Pull-Apart Bread de Cereais com Pesto e Queijo

- 2 chávenas de farinha para pão de cereais

- 1 chávena de farinha normal

- 1 chávena de água morna

- 1 saqueta de fermento para pão

- 3 colheres de sopa de açúcar

- sal

- molho pesto com bastante azeite

- queijo mozzarella ralado

1) Numa taça, juntar a água, o açúcar e o fermento,

2) Juntar as primeiras duas chávenas de farinha; bater em velocidade baixa com a batedeira com as espirais acopladas até obter uma mistura homogénea, tendo o cuidado de ir juntando a massa das paredes à mistura,

3) Juntar a restante farinha e amassar novamente, durante cerca de 5-10 minutos, até obter uma massa macia e elástica, que se descole das paredes da taça,

4) Moldar uma bola com a massa, reservar numa taça ligeiramente untada e coberta com um pano durante cerca de 2 horas, até ter crescido para o dobro do tamanho,

5) Deitar a massa sobre uma superfície limpa e ligeiramente enfarinhada, deixar repousar 5 minutos,

6) Estender a massa num rectângulo,

7) Espalhar sobre a massa o pesto e o queijo ralado,

8) Cortar quadrados do tamanho da secção de uma forma de bolo inglês,

9) Untar a forma de bolo inglês,

10) Empilhar os quadrados de massa e colocá-los dentro da forma, como fatias de pão,

11) Cobrir com um pano e deixar repousar mais 40 minutos,

12) Levar ao forno pré-aquecido a 180ºC durante cerca de 40 minutos, se necessário coberto com papel de alumínio,

13) Retirar do forno, deixar arrefecer e desenformar.

Wholewheat Pull-apart Bread with Pesto and Cheese

- 2 cups wholewheat bread flour

- 1 cup regular flour

- 1 cup warm water

- 1 pckg dried yeast

- 3 tbsp sugar

- salt

- pesto sauce with a lot of olive oil

- shredded mozzarella cheese

1) In a cup, mix water, sugar and the yeast,

2) Add the first two cups of flour; beat at low speed with a mixer with spiral wires plugged until obtaining an homogeneous mixture, being careful to remove the batter from the sides of the bowl constantly,

3) Add the remaining flour and beat again, for abou 5-10 minutes, until reaching a soft and pliable dough, that sticks out of the sides of the bowl,

4) Shape it into a ball and set aside in a slightly greased bowl, covered with a clean cloth for about 2 hours, until it reaches double the size,

5) Place it over a clean and slightly flour-dusted surface for 5 minutes,

6) Spread it into a rectangle,

7) Spread over pesto and cheese,

8) Cut it down to squares the size of the section of an english cake pan,

9) Grease an english cake pan,

10) Stock the squares and place them as slices inside the pan,

11) Cover with a cloth and let rest for another 40 minutes,

12) Bake at 180ºC for about 40 minutes, if necessary covered with aluminium foil,

13) Take out of the oven, let cool and unmould.

isto é que vai aqui uma açorda... { açorda de peixe }

On great dinners.

You know, I love to cook. But I am definitely not cut out to be in the kitchen the whole day. I think it would drive me crazy. It's hot, dirty and nose and mouth confusing. In the end, I would have smelled and tasted too many different things - yes, I am also not cut out to make only ONE big sized dish. I like to make MANY smaller dishes.

So since I am having a 'little' party here at night, I have already whipped up 7 or 8 different things (among appetizers, main dishes and desserts) since 10 pm yesterday. Not that I have been cooking the whole time. But mostly.

This post is actually not about this party. It is about a small nice dinner I had here on Wednesday. More importantly, this post is about tasting like home. Taste of Portugal ;)

When two friends said they would like to do something Wednesday evening, and since no one had yet seen my new apartment, I suggested we could do dinner + film here. Somehow, it didn't take me long to choose a recipe to cook, I had been dreaming of one of these for a while.

Until not long ago, I really didn't like açorda. It is something that has been growing on me, and that I had never cooked. So I read some recipes online and came up with my own version.

Modesty aside, I dare to say it was a success.

Açorda de Peixe

Nota: na minha terra diz-se que bacalhau não é peixe ;) mas esta receita, para além de poder levar peixes brancos - garoupa é boa opção - pode levar bacalhau. Entre parênteses estão os ingredientes específicos que usei ou outras notas.

- 600g de lombos ou filetes de peixe branco (bacalhau fresco congelado)

- 1 pão grande (pão de centeio)

- 1 chávena de polpa de tomate

- 1/2 chávena de caldo de marisco (sopa de salmão)

- 6 dentes de alho, picados

- azeite

- sal

- mistura de pimentas, moída na hora

- ervas de provence

- piri-piri seco

- salsa fresca, picada (usaria coentros, mas nesta terra não é fácil encontrar)
- 1 ovo

1) Cortar o topo do pão com uma faca de serrilha, de forma a criar uma tampa,

2) Dourar o peixe com metade do alho em azeite e sal durante um minuto ou dois, juntar três chávenas de água e deixar cozer,

3) Entretanto, retirar o miolo do pão, temperar com pimenta e colocar numa taça, reservando o exterior à parte,

4) Juntar e misturar água ao miolo do pão de forma a que bem embebido; deixar de molho durante cerca de 10 minutos,

5) Escorrer o peixe e partir em pequenos pedaços; reservar o peixe e o caldo da cozedura separadamente,

6) Num tacho, refogar o restante alho em azeite,

7) Juntar a polpa de tomate e o caldo de marisco; misturar e deixar cozinhar um pouco,

8) Escorrer ligeiramente o pão e juntar ao tacho com o caldo de cozedura do peixe; deixar cozinhar cerca de 10 minutos, mexendo frequentemente,

9) Juntar o peixe, pimenta, piri-piri, ervas de provence e a salsa fresca picada, deixar cozinhar mais 2 minutos,

10) Adicionar o ovo e misturar energeticamente na açorda, deixando cozinhar mais 1 minuto,

11) Verter dentro da crosta do pão e servir polvilhado com salsa fresca picada.

Fish Açorda

Note: You can use any white fish for this, grouper and salted cod are good options. Between parentheses are other notes, like the specific ingredient I picked.

- 600g white fish (defrost frozen codfish)

- 1 big bread (rye)

- 1 cup tomato paste

- 1/2 cup seafood stock (salmon stock)

- 6 garlic cloves, chopped

- olive oil

- salt

- freshly ground pepper

- provence herbs

- dried chili powder

- fresh parsley, chopped (I would use cilantro but it's not easy to find around here)

- 1 egg

1) Cut the top of the bread, so as to create a lid,

2) Cook the fish with half the garlic and salt in olive oil over medium heat for a minute or two, add three cups water and let boil,

3) Meanwhile, scrape the interior of the bread, season with pepper and place in a bowl, setting the crust aside,

4) Add water to the bread in the bowl until it is all soaken; let rest for around 10 minutes,

5) Drain and chop the fish; keep the resulting broth aside,

6) In a pan, sautée the remaining garlic in olive oil,

7) Add the tomato paste and seafood stock and let cook for a while, stirring,

8) Lightly drain the bread and add to the pan with the fish stock; let cook for 10 minutes, stirring frequently,

9) Mix in the fish, pepper, chili, herbs and let cook for 2 more minutes,

10) Add the egg and stir energetically; let cook 1 more minute,

11) Pour inside the bread crust and sprinkle with freshly chopped parsley.

Cooking for one { chicken breast, stuffed with cream cheese, mozzarella and herbs }

Back to the basics, or on how much I don't care about cooking for myself only ;)

Mano grande, esta é para ti :)

Peito de Frango recheado com Queijo Fresco, Mozzarella e Ervas
Ingredientes:

- 1 peito de frango, aberto

- meia bola de mozzarella

- 1 colher de sopa de philadelphia com ervas

- sal

- menta seca moída

- mistura de pimentas, moída na hora

- azeite

Preparação:

1) Abrir o peito de frango, temperar com sal, espalhar philadelphia num dos lados, dispor o mozzarella fatiado por cima e polvilhar com menta. Fechar o peito de frango (pode-se utilizar um palito),

2) Aquecer o azeite numa frigideira e cozinhar o peito de frango de ambos os lados em lume brando. Servir com massa com pesto e uma salada. 

Chicken Breast filled with Cream Cheese, Mozzarella and Herbs
Ingredients:

- 1 chicken breast, open

- half ball of mozzarella

- 1 tbsp philadelphia with herbs

- salt

- ground dried mint

- mix of peppers, freshly crushed

- olive oil

Preparation:

1) Open chicken breast, season with salt, spread philadelphia on one side, place mozzarella on top, sprinkle with mint and close (a toothpick may be useful),

2) Heat olive oil in a pan and cook the chicken breast on both sides over medium heat. Serve with pasta with pesto and salad.

Pizza pies { pepper, cheese and herbs tarteletes }

Still not in a German kitchen, but closer! These are the best salty pies I have ever tasted. Still Popina inspired and still fail-proof ;) You must try these, they combine pizza crust and hot creamy filling. I'll give you some advice: double the recipe - at least!

Tarteletes de Pimento, Queijo da Ilha e Ervas Aromáticas

Ingredientes:

Massa da Base:

- 220g de farinha

- 1 colher de chá de fermento seco

- 1/3 de colher de chá de sal

- 2 colheres de sopa de azeite

- 1 ovo

- 80ml de água quente

Recheio:

- 1 pimento vermelho, sem sementes e cortado em tiras finas

- 1 pimento verde, sem sementes e cortado em tiras finas

- 1 cebola, cortada em gomos finos

- 2 colheres de sopa de azeite

- ½ colher de chá de sal

- pimenta preta

- moinho de sal e alecrim e limão

- 1 colher de café de massa de alho,

- um pé de salsa, picado,

- 100g de queijo da ilha ralado

- um iogurte grego

Preparação:

1) Misturar a farinha, o fermento e o sal numa tigela,

2) Formar um buraco no centro e deitar o ovo, o óleo e a água,

3) Amassar à mão até obter uma massa macia,

4) Deitar numa superfície polvilhada com farinha e trabalhar com as mãos durante alguns minutos, a massa deve continuar mole mas não pegajosa,

5) Dividir em 6 a 8 pedaços e estender cada um com o rolo da massa,

6) Forrar formas de tartelete com a massa, reservar,

7) Aquecer o forno a 190ºC,

8) Misturar os pimentos e a cebola com azeite, sal e pimenta e levar a assar coberto com uma folha de alumínio durante 20 minutos, escorrer e reservar,

9) Juntar o alho, as ervas e metade do queijo ralado aos pimentos, mexendo sempre, reservar,

10) Misturar o iogurte e quase todo o restante queijo e espalhe no fundo das tarteletes,

11) Espalhar os pimentos no interior das tartes e polvilhar com o restante queijo,

12) Levar ao forno a 170ªC durante 25 minutos.

Pepper, Cheese and Herbs Tarteletes

Ingredients:

Pizza crust:

- 220g flour

- 1 tsp baking powder

- 1/3 tsp salt

- 2 tbsp olive oil

- 1 egg

- 80ml warm water

Filling:

- 1 red pepper, seeds removed and thinly sliced

- 1 green pepper, seeds removed and thinly sliced

- 1 onion, thinly sliced

- 2 tbsp olive oil

- ½ tsp salt

- black pepper

- salt, thyme and lemon lidl spices

- ½ tsp garlic paste

- parsley, chopped

- 100g strong flavoured cheese

- 1 greek yogurt

Preparation:

1) Mix flour, baking powder and salt in a bowl,

2) Make a hole in the middle and pour the egg, the oil and the water,

3) Knead until obtaining a soft dough,

4) Work with the hands over a slightly flour-dusted surface, the batter must remain soft but not sticky,

5) Divide in 6 or 8 parts and roll to thin circles,

6) Put each circle inside a tartelete mould, put aside,

7) Heat oven to 190ºC,

8) Mix peppers and onion with olive oil, salt and pepper and bake for 20 minutes, covered. Drain and put aside,

9) Add garlic, herbs and half the cheese to the peppers, mix well,

10) Mix yogurt and almost all remaining cheese and put a spoon inside each tartelete,

11) Spoon the pepper mixture over and sprinkle some cheese on the top,

12) Place in the oven at 170ºC for 25 minutes.