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Borlotti Magic Bean Chocolate Brownies

Borlotti Bean Chocolate Brownie

I had my first experience of the Magic Bean Chocolate Cake phenomenon sitting in a friend’s garden in Australia in 2012. I strongly dislike beans, so when they brought out this mythical bean-chocolate cake I was highly suspicious and the surprise on my face after tasting had everyone laughing. If you aren’t told that there are beans in this brownie, you wouldn’t know.  In the years since, there have been dozens of ‘magic bean’ cakes that have sprung up around the web, and some of them have loads of ingredients. I like these Borlotti Magic Bean Chocolate Brownies because it makes a flatter brownie, and it’s highly adaptable.

Borlotti Magic Bean Chocolate BrowniesSometimes we make it plain, as it is. Othertimes we might add dried/freeze dried cranberries or nuts. My favourite is to add milk chocolate chips that provide gooey pockets of sweet chocolate throughout. Borlotti Magic Bean Chocolate Brownies

I recommend this brownie pan as the recipe below fills it perfectly, and when you’ve taken it out of the oven and allowed it to cool slowly, you can fit the cutting bit over it, and have perfectly sized brownies.

If you’re not using a Thermomix to make this, just make sure you pulse the chocolate and beans into a smooth batter, and you’ll be set. Allow it to cool, sprinkle with icing sugar, drizzle cream, or enjoy your Borlotti Magic Bean Chocolate Brownies as is.

Borlotti Bean Magic Chocolate Brownies
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 24
This recipe couldn’t really be easier, whether you’re using a Thermomix or not. It is also quite forgiving, but it’s IMPORTANT to note that all chocolate isn’t created equal. If you are using a rich dark chocolate, like 80% Lindt, you may want to have a taste of the batter and add a couple of tablespoons of sugar. If you are using a sweet dark chocolate, or a milk chocolate, you may want to add a couple of tablespoons of cocoa powder. You can also add extras, like chocolate chips or dried fruit or nuts. It’s very flexible, very forgiving, and ends up tasting delicious either way.
Ingredients
  • 400g beans – we used Borlotti
  • 200g dark chocolate
  • 3 eggs
  • 1 tsp baking powder
  • Optional:
  • 2 tablespoons cocoa powder
  • 2 tablespoons sugar
  • 50g dark chocolate or white chocolate chips
  • 100g freeze dried fruit chips
Instructions
Thermomix Instructions:
  1. Heat the oven to 180C
  2. Drain the beans and break the chocolate into blocks
  3. Add beans, chocolate, eggs and baking powder to the Thermomix bowl and mix Seconds 30 Speed 10. (In a regular food processor, add them one at a time till they are properly blended). It should resemble a creamy buttercream. Have a little taste of the batter.
  4. Add any of the optional extras.
  5. Tip the mixture into a brownie tray and bake for 20 minutes.
  6. Leave to cool and serve as is, drizzled in cream or lightly dusted with icing sugar.

 

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Easter Egg Macaroons {DF, GF, EF, RSF}

Easter Egg Macaroons

This is not a new recipe for me – we make chocolate macaroons frequently – but I decided to make it into Easter Eggs for the children to decorate, so we’re sharing it again, all seasonal like.Easter Egg Macaroons

I used egg moulds to make these Easter egg halves, but you could make whole eggs by hand too.  Depending on where you are (temperature) and whether you use organic coconut or not, you may need a little extra coconut oil. If that’s the case, just add a tablespoon at a time at the end of the mixing process. The  mixture does need to be able to hold together.

Easter Egg Macaroons {DF, GF, RSF}
Author: Keeper of the Kitchen
Ingredients
  • 50g Coconut Oil (1/4 cup)
  • 70g honey or syrup (1/4 cup)
  • ½ teaspoon vanilla extract
  • 30 – 50g cocoa powder (1/3 cup)
  • pinch of fine sea salt or Himalayan pink salt
  • 150g shredded unsweetened coconut (1.5 cups)
Instructions
Regular Instructions
  1. Melt the coconut oil in a pot – this requires 37C, i.e. body heat, and is still considered raw, or uncooked.
  2. Add the honey or syrup and stir till it’s all mixed and liquid and remove from heat
  3. Add the vanilla extract
  4. (If using banana, mash it and add to the mix)
  5. Add 30g cocoa first then add the coconut
  6. (Add chia seeds if using)
  7. Stir till it’s all combined
  8. Taste the mix too see if it’s the right amount of chocolatey. If you want it ‘darker’ add more cocoa powder till it’s right for you. Mix again.
  9. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  10. Keep cool as it will fall apart if the coconut oil gets too warm.
Thermomix Instructions
  1. Put the coconut oil in the bowl, and melt 37C/Speed 1/ 20 Seconds (you’ll need a bit longer if the weather is cold) Make sure it’s melted though, or it won’t be liquid enough to hold everything together)
  2. Add the honey or syrup and mix 37C/Speed 1/ 30 Seconds.
  3. Add the vanilla extract
  4. Add 30g cocoa first then add the coconut
  5. Mix speed 2/ 15 seconds
  6. Taste the mix too see if it’s the right amount of chocolatey. If you want it ‘darker’ add more cocoa powder till it’s right for you. Mix again speed 2/15 seconds.
  7. Scoop out onto a tray, or into moulds and refrigerate until it hardens.
  8. Keep cool as it will fall apart if the coconut oil gets too warm.

 

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Dinosaur Eggs (or Easter Eggs)

Dinosaur Easter Eggs
Marbled Easter Eggs

My children love having dinosaur eggs (or dragon eggs)  for lunch, but these can make really pretty Easter eggs too – ideal for lunch boxes or breakfast around Easter, and they couldn’t be easier to make.Dinosaur Eggs Easter Eggs Boil eggs in whichever way you prefer.

I fill the Thermomix bowl to half way through the internal steamer basket, place the eggs inside, then boil at Varoma temp for 14 minutes (9-11 should do it for soft boiled, if you start with cold water, but for these I prefer hard boiled).

In the meantime, mix a few drops of food colouring in a few tablespoons of water. If you use commercial food colouring you may need more colour, if you use confectioners grade, you need just one or two.Dinosaur Eggs Easter Eggs

Once the eggs are boiled, run cold water over them so that they are touchable, then very gently crack the shell all the way around. Don’t crack it too hard, you don’t want the shell to come off yet.Dinosaur Easter Eggs

Roll the egg in the food colouring till it is well coated, then leave for 5-10 minutes.Dinosaur Eggs Easter Eggs

Very gently peel the shell off. If you peel the membrane off, most of the dark colouring will come off too, but if you’ve left it long enough, it should be fine. It’s just easier to peel if you get hold of the thin membrane and pull the shell off.

Dinosaur Eggs Easter Eggs

You should be left with a colourful cracked egg.

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Quick Pancake Mix Recipe

Pancake Mix

Through all the milestones of life – birth, breastfeeding, parenting choices, weight management, relationship rise and decline – I try to remain non-judgemental and realise that everyone has their own path to walk, but every year, around this time (early February) my inner judge and jury come out in full force when I walk through the supermarkets and see ‘pancake mix’ sold in single use plastic bottles.

I’m sorry. I really am. I can’t put my judgemental face away right now.

Our local supermarket has a huge display of pancake mix today. It’s £1 for a bottle that makes 6 pancakes. SIX.

The ingredients are: Wheat Flour, Sugar, Palm Oil, Whey Powder (Milk), Dextrose, Dried Egg Yolk, Salt, and you’ll need to add oil for cooking.

Yay for the unnecessary deforestation. Not to mention the plastic that ends up in landfill.

(See, I told you this makes me all judgey! )

If you were to, oh, I don’t know, make your own pancake mix your ingredients would be flour, eggs, milk, salt and a bit of oil. Then you mix it together. My three year old can do it!

And to make six pancakes? Your ingredients – assuming you don’t go for caged hen eggs or the cheapest possible flour – will cost you the grand sum total of 27p. A little over 1/4 the cost of those ‘convenient’ little bottles. If you’re going all out luxury and putting two eggs in the batter, you’re still looking at 35p for six pancakes. pancakes

The only time I can imagine justifying buying pancake mix is if you’re hiking, carrying your week’s food with you and you wanted to make pancakes one morning, on an open fire, high up in the mountains. And even then I’m not convinced.

Okay. I’m going to step off my pedestal and give you the pancake recipe I’ve been making since I was a child, since my mom took us high up into the mountains (by car) to make pancakes on a camping stove in the snow.

Some pancake recipes call for one egg, some for two. I like doing two with savoury pancakes as it makes them a bit thicker, and sturdier, and better for holding something like ham and cheese or chicken mayo. One egg is fine for holding sugar and cinnamon or chocolate spread or similar light fillings. Or, hmmm… bananas, cream and caramel.

The recipe below is for 6 pancakes which is generally enough for the three of us. You can double or triple or x100 it without much effort – just increase the mixing time.

If you’re not sure how to cook a pancake, the best way of learning is seeing, so have a look at these youtube videos!pancake mix

Quick Pancake Recipe
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 100g plain flour
  • 1 or 2 eggs
  • 300 or 280g milk (depending on how many eggs you use)
  • 10g (1tbs) vegetable oil
  • a pinch of salt
  • Fillings
  • Cinnamon, sugar and lemon juice to taste
Instructions
  1. Add all the ingredients into a bowl and whisk. It’s easier if you use a whisk or an electric beater, but even a fork will do it eventually. Mix till it’s all combined and you have a runny, smooth, lump free batter.
  2. If you’re using a Thermomix, mix for 10 seconds/speed 5
  3. Turn the stove up to a medium high heat, and pour into a frying pan enough batter to cover the base. I use a standard sized soup ladle, about half full for each pancake.
  4. Let it fry for a minute or so, till the edges start to brown, then use a spatula or flip over and cook the other side for about 30 seconds
  5. Tip the pancake onto a plate and sprinkle cinnamon, sugar and lemon juice over
  6. Repeat till you’ve used up all the batter
TIPS:
  1. Having added oil to the batter, you shouldn’t have to add any to the pan, but pans differ, so if the batter sticks add a dash of oil.
  2. I use brown sugar because I prefer it, but it’s also really nice with castor sugar
  3. If you really don’t know how to cook pancakes, there are hundreds of videos on youtube that can help you.

 

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Root Vegetable Mash

Root Veg Mash

If you’re looking for a low effort and incredibly delicious hearty food this time of year, mash is always a winner. It goes so well with so many different meats and is versatile as it’s own dish, or as a topping – such as shepherds pie or fisherman’s pie. This Root Vegetable Mash, however, is a delicious alternative to stodgy potatoes.  It’s also a really useful one to have in your repertoire if you regularly do roasts as I always find I have a carrot here and a parsnip there that didn’t make it into the meal.Root Veg Mash

The bonus of a root veg mash that doesn’t include potatoes is that it doesn’t run the risk of being gloopy.

This recipe is good with any variety of root vegetable, really, and I find so long as it totals up to about 550g it’s hard to go wrong.  Some people require exact amounts, so this is the most recent version of the root vegetable mash that I’ve made.  I had a large rutabaga (swede) and a few left over carrots so decided to turn them into a quick mash for a light, but filling dinner.

You can make this completely fat free – which in this case also makes it dairy free – but I really like the bit of butter in this. I find it makes it rich enough that I’m not craving chocolate pudding at the end.

Swede And Carrot Mash
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: serves 2
Ingredients
  • 400g Swede chopped into 3 – 4 cm chunks
  • 150g Carrot chopped into 3 – 4 cm chunks
  • Pinch of Nutmeg
  • 40g Salted Butter (optional)
  • Salt & Pepper to Taste
Instructions
Regular Instructions
  1. Boil or steam vegetables as you normally would – about 30 mins till they are soft
  2. Drain and in a bowl, add butter, vanilla and seasoning.
  3. Use a masher or food processor to mash everything together until the vegetables reach a lumpy or smooth texture, as you prefer.
Thermomix Instructions
  1. Fill the Thermomix to half way through the internal steamer basket and fill with root vegetables.
  2. Put the lid in place and boil for 20 – 25 minutes/ Varoma / Speed 3
  3. Stick a knife into one of the larger pieces of vegetable to check that it’s fairly soft
  4. Pour out the water, but don’t drain too thoroughly – a tablespoon or two of reserved water is helpful
  5. Tip the vegetables into the Thermomix bowl and chop for 45 Seconds/Speed 5
  6. Add nutmeg, butter and seasoning and mix another 15 Seconds/Speed 5

 

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Jellybean Fudge

Jellybean Fudge

Sometimes a reader will get in touch with a question about a recipe that didn’t work for them, and it always makes me really nervous, so much so that I have to make the recipe as soon as I can to just check it again, to make sure I didn’t leave anything out. Jellybean Fudge

That happened this week, making the White Chocolate and Glace Cherry Fudge, so it was the perfect excuse for me, having not made it since Christmas. I didn’t have any glacé cherries, however, so I grabbed what seemed like a suitable replacement: jellybeans. I was so pleased with how it worked out, I couldn’t help but share it.

Jellybean FudgeThis is a soft and delicious fudge, and the addition of the flavoured jellybeans makes for chewy flavour bursts. And it’s really pretty! I think this is a great Easter fudge, or if you stick to reds and pinks you could do it for Valentines day too.

Jellybean Fudge
Author: Keeper of the Kitchen
Prep time:
Cook time:
Total time:
Serves: 50 pieces
Ingredients
  • 1 can condensed milk
  • 250g white sugar
  • 25g golden syrup
  • 125g butter
  • 200g white chocolate
  • 100g jelly beans
Instructions
  1. Add condensed milk, sugar, syrup and butter to the Thermomix bowl.
  2. Cook without MC at 100C speed 3 for 8 mins.
  3. Scrape down sides if needed, then cook Veroma, 20 mins speed 3 still without MC. While it’s boiling, prepare the pan, break the chocolate into pieces and get the jellybeans ready.
  4. Add chocolate and mix on speed 4, reverse blades for 20 seconds, then quickly add the jelly beans and mix reverse blades 10 seconds speed 3.
  5. Working quickly, pour the mixture into a brownie tray
  6. Refrigerate for 3 -4 hours, cut and store in airtight container.

 

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Six Minute Chocolate Puddings

Six Minute Chocolate Pudding

In a life before my children, I used to host regular dinner parties, and Six Minute Chocolate Puddings were a go-to standard pudding for a number of reasons. First, it’s so easy to make. You mix all the ingredients together and set it aside, popping it in the oven for 6 minutes when you’re ready for your warm and yummy dessert. Secondly, these chocolate puddings a small portion, but it’s so rich you really only need a small portion per person. Thirdly, it’s really good, hot or cold, with cream or ice cream. Six Minute Chocolate Puddings

The key to these chocolate puddings is to have the oven hot and to keep an eye on the puddings. In a normal small round ramekin, they should only need 6 minutes in the oven. If your ramekins or bowls are bigger, they may need a little longer, but sit and watch it, if need be, so you can see when it forms a skin on top that looks like cake. Like this:Six Minute Chocolate Puddings

Pull it out of the oven immediately, and serve. If you leave it in too long it’ll sort of ‘set’ and not be runny any more, but it will still be delicious.

Six Minute Chocolate Puddings
Recipe Type: Dessert
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 60g Sugar
  • 3 Eggs
  • 3 Egg Yolks
  • 185g Dark Chocolate
  • 185g Butter
  • 15g Plain Flour
  • Cocoa Powder, for dusting
  • cream or ice cream for serving
Instructions
  1. If you’re serving immediately, turn the oven up to 230C/450F
  2. Add the sugar to the Thermomix and whiz on speed 10 for 3 seconds
  3. Add the eggs and the extra egg yolks and whisk the eggs for 30 seconds, speed 5
  4. Set aside
  5. In a clean bowl add the chocolate and whiz on speed 10 for 3 seconds again to get the chocolate to melt faster. Scrape down the sides if you need to then melt the chocolate for 2 minutes/speed 2/ 50C
  6. Once it’s melted add the butter and melt 1 minute/speed 2/ 50C
  7. Finally add the sugar and egg – pour it in in a steady stream – and then the flour
  8. (If you’re organised, you can just set the chocolate on to melt for 4 minutes, and add the butter after two minutes, and the egg and sugar mix and the flour after another minute so you don’t keep having to reset the timer)
  9. Pour into ramekins. This mix will rise slightly, so don’t fill all the way to the top.
Serving straight away
  1. Place into a hot oven and bake for 6 minutes (vary according to the size of the ramekins)
  2. Serve as is for the molten inside to be a surprise or turn upside down to have it running and oozing pleasantly over the plate
Serving later
  1. Once everything is mixed, pop the chocolate mix into the fridge. When your guests arrive, remove it so that it returns to room temperature, when you’re having your mains, turn on the oven and after dinner put the ramekins in the oven for six minutes.
  2. Serve with cream, ice cream or on it’s own

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Almond Biscuits With Fondant Icing

Cookies, or biscuits, if you will, are so synonymous with Christmas to me. My mom used to do a huge bake i the beginning of December somewhere, and I remember a lot of cookies through the month, always stored in old fashioned cake tins. That was always fun.

I love this recipe because it’s a little different to the ‘usual’ butter biscuits, with the addition of almond extract. You can try it with rum extract too.

Star shaped biscuits

The white fondant may need rolling out on a clean surface with a sprinkling of icing sugar, and left to set it’ll provide a lovely soft, pillowy counter point to the crunchy biscuits. I love these! My kids like decorating them with silver balls pressed into the surface, but I just think of broken teeth!

stars

Even though you use the same shapes for cutting out the fondant in the baking and moving of the biscuits they may change shape a little, so use your fingers to ‘smooth out’ the edges of the fondant to fit perfectly over the biscuits.

Almond Biscuits With Fondant Icing
Recipe Type: Biscuits
Cuisine: Bakery
Author: Luschka
Prep time:
Cook time:
Total time:
Ingredients
  • 230g Butter
  • 340g Sugar
  • 6 cups Plain Flour (780g)
  • 6 Eggs
  • 1 tablespoon Baking Powder
  • 1 tablespoon Vanilla Extract
  • 1 tablespoon Almond Extract
  • For the Icing Sugar
  • 140g butter
  • 280g icing sugar
  • 1-2 tbsp milk
Instructions
  1. Add the butter and sugar to a food processor and mix till it is light and fluffy
  2. Add the rest of the ingredients and stir till combined and a soft dough forms
  3. Place in the fridge for 1 hour, heat the oven to 180C, then roll out on a well floured surface
  4. Cut out shapes and move to an oven tray then back for 10 – 12 minutes until they are golden brown
  5. Meanwhile, role out some fondant and use the same cutters to cut matching shapes from the fondant. Set aside.
  6. Once the biscuits have cooled, mix the butter, icing sugar and milk together, and spread generously over the biscuits
  7. Top with the fondant shapes shaping them to fit on the biscuits
  8. Place gently in an airtight container and allow to set
  9. They should keep well for 1 – 2 weeks
Thermomix Instructions
  1. Place the butterfly whisk into the Thermomix bowl and add the butter and sugar 3 minutes/speed 4. The butter should be light in colour and fluffy
  2. Remove the butterfly and add the rest of the ingredients. Mix together 30 seconds/speed 5
  3. Empty out onto cling film and refrigerate for at least an hour to make the dough easier to work with
  4. Remove from fridge, roll out the dough to about half an inch thick and cut into shapes
  5. Transfer onto a baking tray and continue until all the dough is used up
  6. Bake for 10—12 minutes at 180C till golden brown
  7. Store in an airtight container

A Very Thermie ChristmasA Very Thermie Christmas has this and 50 other recipes for all your Thermomix Christmas needs. With everything from snacks to meals, finger foods to festive drinks and DIY gifts A Very Thermie Christmas has your Christmas covered.  Just £8.99 (excl VAT in EU) this printable PDF can be yours in minutes.

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Chocolate Cranberry Muffins (Egg-Free)

Chocolate Cranberry Muffins

I’ve been making muffins a lot lately, because they’re a really easy way to fill the kids up when they’re hungry thirty-seven million times.a.day. They are pretty quick to make while I’m making breakfast, and then they can snack for the rest of the morning. Of course these have too much sugar for that to be a sustainable idea, but we’re calling it a Christmas treat.

These are really only egg-free because I ran out, but the banana binds it together. If you want to use egg, substitute the banana for two eggs.

These have dried cranberries in, but you can substitute that as you wish – raisins or choc chips, both work well.

With the banana in these do have a little bit of a banana taste, but chocolate and banana work well anyway.Chocolate Cranberry Muffins

Chocolate Cranberry Muffins (Egg-Free)
Recipe Type: Breakfast
Cuisine: Breakfast, Snacks
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • 280g self-raising flour
  • 30g cocoa powder
  • 1/2 tsp baking powder
  • 100g brown sugar
  • 70g olive oil
  • 1 banana
  • 200g milk
  • handful of dried cranberries – more or less depending on taste
Instructions
  1. Preheat the oven to 180C
  2. Add all the ingredients to the Thermomix bowl, except the cranberries
  3. Mix speed 4/ 60 seconds
  4. Add the cranberries
  5. Scoop out into 12 large or 36 small muffin cases and bake for 10 – 20 minutes, depending on the size of the muffins.
  6. Find the largest muffin and stick a knife into it. If it comes out clean, it’s ready.

 

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South African Lamb Bunny Chow

Well, that’s a mouth full, isn’t it? And for those who don’t know, don’t worry – no bunnies are harmed in the making of this South African Lamb Bunny Chow curry. Why it’s called a bunnychow I couldn’t tell you, but since it’s #NationaCurryWeek, I wanted to share a delicious curry recipe with you, made with succulent, tender Welsh lamb.

When I decided I was going to make a bunny chow for my #NationalCurryWeek contribution, I Googled Bunny chow recipes, and one of the first that came to my attention was this one, from my countryman Jeanne from Cooksister, on whose blog you can also read all about the origins and intricacies of this street food dish, while Lavender & Lovage has a different origin story with her chicken bunny recipe here.

Lamb Bunny Chow

One thing I know for sure about curries is that everyone’s tastes differ, even within our own family, so I’ve made a few adaptations, and Thermified the recipe too.

I would definitely recommend that you start this dish off by making your own Garam Masala. I think a fresh batch makes all the difference.  Adjust the curry depending on how hot you like it – I feed two small children, so we don’t make it hot at all. You can even add chillies.

Traditionally you would use a square unsliced bread for the ‘bowl’, but we use whatever bread we have. In the photos we’ve used French bread sticks for smaller meals, and individual giant rolls for bigger meals. I don’t think the bread matters too much, in reality.

If memory serves, you can make a bunny with chicken, lamb, pork or rabbit, as well as beans or root vegetables.

South African (Welsh) Lamb Bunny Chow
Recipe Type: Curry
Cuisine: South African, Street Food
Author: Luschka
Prep time:
Cook time:
Total time:
Serves: 4 servings
The amount of curry you use in this will depend on how hot you like it. I feed two small children so we only add just about a teaspoon, but you can add more or less. My dad also adds chillies from his garden.
Ingredients
  • 10g ginger
  • 10g garlic
  • 1 medium onion
  • 15g vegetable oil
  • 5 – 20g curry powder, depending on how hot you like it
  • 1 stick cinnamon
  • 4 green cardamom pods, seeded
  • 5g ground turmeric
  • 200g water
  • 1x400g tin chopped tomatoes
  • 3-4 potatoes (1 per person, basically)
  • 1kg lamb, cubed
  • 15g Garam Masala
  • Salt
  • a small loaf of bread per 2 people
  • Fresh coriander
Instructions
  1. Lightly brown lamb on the hob if you like
  2. Dice the lamb and the potatoes
  3. Add garlic and ginger to the Thermomix bowl 10 seconds/ speed 5
  4. Add onion 5 seconds/speed 4
  5. Add 15g vegetable oil and sauté 3 mins/90C/speed 2
  6. Add the curry powder, cinnamon, cardamom pods, and turmeric and saute for a further 1 min/90C/speed 2
  7. Add tomato, water and potatoes and cook for 20 mins/Varoma/REVERSE speed 2
  8. Add lamb and garam masala and cook for a further 10 mins/100C/ REVERSE speed 2
  9. While the curry is cooking, cut the bread in half, and scoop out the soft centre
  10. Butter it if you want to – this is contestable, some of our family swear by it, some say it’s sacrilege
  11. When the curry is cooked, taste and season if required
  12. Scoop the curry into the hollowed out bread, scatter fresh coriander, and replace the bread on top
  13. Serve while still warm

The Welsh Lamb in this Lamb Bunny Chow was provided to me as part of a promotion to promote Welsh Lamb