Mediterranean Olive Oils & Vinegars at Gourmet Fusion

The Gourmet Fusion store is now offering specialty olive oils and vinegars through its online store. These delicious oils and vinegars are perfect for summer salads, pasta, and grilling (the lemon oil is especially good with fish).

We have three types of Spanish extra virgin olive oil - mandarin orange, Spanish lemon, and rosemary, as well as a natural extra virgin olive oil.

Our two vinegars are a rich, dark Vindaro Rioja Balsamic vinegar, and a 12-year reserve Moscatel semi-sweet vinegar.

If you are looking for a simple salad that is a little different, this mixed spring greens salad takes minutes to make, and is sure to be a hit at any dinner party or barbecue.

To make the salad we used Mallafre Catalonian extra virgin olive oil pressed with mandarin oranges and the Sotaroni white Moscatel vinegar.

To make this delicious salad, all you need is:

1 packet of mixed green salad

1/2 can of small mandarin oranges

2 tablespoons Mallafre mandarin oil

1 tablespoon Sotaroni white Moscatel vinegar

Rinse and pat dry the mixed salad, and place in a salad bowl. Mix together the oil and vinegar and pour over the greens. Toss together to distribute the dressing, and place the mandarins on the top. Serve as a light main course, or as a side dish with crusty bread.

Paella

I used to make this recipe in England, and now make it here in California with slightly different ingredients. If you do not know Paella, it is an everyday Spanish dish, and its ingredients vary greatly, but the nearer you are to the coast, the more seafood it will contain. As well as seafood, it also contains chicken and pork (even if in the form of sausage or ham).


Ingredients (serves 4)

1 lb clams (littlenecks are good)
1/2 lb shell on large shrimp
2 cooked boneless chicken breasts
2 mild italian or chorizo sausages
1 medium sized red pepper
1 can diced tomatoes
1 tbsp. olive oil
1/2 large onion chopped
1 crushed garlic clove
12 oz bottled clam juice
1/2 glass dry white wine
10 oz long grain rice
Saffron threads (infused)
5 oz fresh or frozen peas (thawed)
Salt & pepper to taste
Lemon & parsley garnish


You can vary the ingredients by adding mussels, langostinos, or lobster and you can use ham or pork instead of sausage.

1. Prepare the shellfish. Wash the shrimp under running water, and scrub the clams and leave to soak to remove any sand (if they are particularly sandy, leave them for 5-6 hours).


2. Pour boiling water on the saffron threads and leave to infuse for 15-20 minutes.

3. Chop the onion into small pieces, and crush the garlic.

4. Remove the seeds from the pepper and cut into strips.

5. Part cook the sausage in a frying pan with a little cold water for about 6 minutes. Remove from pan and leave for a few minutes to cool. Blot with a paper towel to remove excess fat and remove the skin with scissors. Cut the sausage into small pieces.

6. Heat the olive oil in a frying pan and lightly fry the onion and crushed garlic until the onion is transparent. Add the part cooked sausage and fry over a high heat. Add the pepper to this mixture and cook for five minutes.

7. Add the cooked chicken and tomatoes. Cook gently for 2 minutes before adding the white wine, saffron liquid, and about half the clam juice. Stir well.

8. Stir in the rice, then bring the mixture to the boil.

9. Add the shrimp and the clams and stir well. Cook with the lid on for approx. 20 minutes, until the rice is cooked. Check frequently while cooking, as the rice absorbs the liquid quickly, so add more clam juice as needed.


10. Serve with lemon wedges and parsely garnish. Enjoy!

Gourmet Fusion Frittata (Tortilla)

This recipe is adapted from the recipe for Spanish omelette (tortilla espanola) and the Italian frittata.

The traditional Spanish omelette is probably Spain's most commonly served dish, served in tapas bars throughout the country. The true Spanish omelette contains only three ingredients - potatoes, onions and eggs, plus salt and the oil in which it is cooked.

Frittatas are traditionally served as antipasti, and contain vegetables such as roasted bell peppers, sauteed zucchini, or caramelized onions. Both make great appetizers, and also a good light main meal, served with a mixed green salad, as shown here. In our recipe we have also added chicken and apple sausage, but if you prefer, you can use vegetables only.

Ingredients

• 1/4 red pepper, diced
• 1/4 green pepper, diced
• 5 small potatoes (fingerling, or similar)
• 1/2 small onion, finely chopped
• 1 chicken apple sausage (optional)
• 2 tablespoons olive oil
• 6 eggs
• salt and ground black pepper to taste
• 2 tablespoons milk
• 1/2 tablespoon cream
• 1/4 cup Parmesan cheese

Recipe

1. Steam the potatoes until just tender, about 8 minutes.
2. Prepare the vegetables - dice the red and green pepper, and the onion, and set aside.
3. In a bowl, whisk together the eggs, milk, cream, and cheese until frothy. Season with the salt and pepper and set aside.
4. Slice the sausage into thin slices.
5. Heat the olive oil in saute pan over a medium-high heat until hot, and saute the sliced sausage for 1-2 minutes.
6. Add the diced onion, and peppers and saute for a further for 1-2 minutes, then add the sliced potatoes. Saute for a further minute.
7. Lightly whisk the egg mixture one more time, and add to the pan with the vegetables, and reduce the heat to medium.
8. Cook the egg mixture, occasionally loosening the edges with a spatula to allow the uncooked portion to run underneath, until the bottom of the frittata is set and the top is still runny, 7-8 minutes.
9. While the egg mixture is cooking, heat the broiler to a high temperature.
10. Place the pan under the broiler, and continue to cook until the eggs are set and the top is golden brown, 6-7 minutes.
11. Remove the frittata from the broiler and loosen the bottom with a spatula. Slide the frittata onto a plate, and cut into wedges and serve hot, warm or at room temperature.

The frittata can be cooked up to a day in advance, covered and refrigerated. Bring to room temperature before serving, and serve with salad, or as an appetizer with a glass of wine.

Tasty Sofrito Sauce Potatoes

This recipe was inspired by one of the newer sauces that we carry in the Gourmet Fusion store - our Rustic Spanish Sofrito Sauce. It makes a great side dish with steak, or fish, and is a simple appetizer or tapas.

Sofrito sauce is a tomato sauce that is often used as the base sauce in traditional paella. It is different to an Italian tomato sauce as it contains almonds which give it a subtle sweetness. Our recipe is simplicity itself, and tastes delicious.

Ingredients

• 1lb small potatoes (fingerling, or similar)
• 2 tbs extra virgin olive oil
• sea salt
• freshly ground black pepper
• 4 tablespoons spanish sofrito sauce (to cover)
• parsley for garnish

Method

1. Steam the potatoes until just cooked, approximately 8-10 minutes.
2. Remove from steamer and set aside to cool slightly.
3. Cut the potatoes in half or quarters, depending on their size, to make bite sized pieces.
4. Heat the olive oil in a saute pan for 2-3 minutes, then add the cooked potatoes.
5. Saute the potatoes for 2-3 minutes, and season with the salt and pepper.
6. Add the sofrito sauce to the potatoes, and gently heat.
7. When the sauce has heated through, serve in ramekins or cazuela dishes, and garnish with a sprig of parsley.

Sofrito Sauce can be found in the Gourmet Fusion store at the Leaping Lotus, or in our online store.

This versatile sauce is also good as a base for pizza. Stop by the store for our gala on Thursday December 3rd and try some for yourself.

Gourmet Fusion Spicy Shrimp Cazuelas

At the Gourmet Fusion store we sell three different types of Spanish Paprika, and many customers often ask us what type of dishes you can use paprika for, so here is the recipe for Spicy Shrimp Cazuelas.

You can buy the Spanish Paprika, Olive Oil and terra cotta (lead free ceramic) Cazuelas in our store, but we don't sell the shrimp!

Ingredients

12 raw unpeeled jumbo or extra large shrimp

1 tablespoon extra virgin olive oil (Dintel Spanish)

Lemon pepper

Freshly ground black pepper

Salt

Hot Paprika (Chiquilin Pimenton Picante)

2 cloves garlic crushed

1 tablespoon dry sherry

Parsley for garnish

Recipe

1. Preheat the broiler to 450 degrees F.
2. Brush the Cazeulas with a little olive oil, and place the shrimp in the dish or dishes.
3. Drizzle the remaining olive oil over the shrimp.
4. Pepper the shrimp to cover, using black and lemon pepper.
5. Add Paprika, salt, garlic, dry sherry and lemon juice to Cazeulas.
6. Broil for about 10 minutes, until shrimp turns pink, and flesh is firm.
7. Sprinkle with parsley, and serve immediately in the sizzling Cazuelas, accompanied by crusty French bread, and your favorite cold beer or white wine.

In this recipe we have used the Chiquilin Pimenton Picante, to give our shrimp the hot, and spicy flavor, but this recipe works equally well with either the Pimenton Dulce (mild), or the Pimenton Ahumado (smoked).

All have a slightly different flavor and aroma, but all taste delicious. They can be found in the Gourmet Fusion store, 2nd Floor, Leaping Lotus, Cedros Design District, Solana Beach, or online.

Olive Oil Could Help Alzheimer Sufferers

Gourmet Fusion recently had a special promotion on our extra virgin olive oils in the Leaping Lotus store at Solana Beach. Most people are aware that the "Mediterranean diet" which includes fish, lean meat, vegetables and fruit, and an abundance of olive oil is considered one of the healthiest in the world. Olive oil is an essential part of the Mediterranean lifestyle, and its diversity lends itself to most cooking methods and many dishes, including salad dressing, pasta making, and baking.

It is, therefore, good to learn that new findings published in the journal, Toxicology and Applied Pharmacology, have just shown that a compound found in extra virgin olive oil could deter proteins from disrupting the nerve cell function that causes Alzheimer's disease. Scientists have discovered that the compound, oleocanthal, beneficially alters the structure of highly toxic proteins known as ADDLs. ADDLs are believed to directly disrupt nerve cell function, eventually leading to memory loss. The scientists are optimistic that with further research these findings could help identify effective preventive measures to help combat Alzheimer's disease.

So, if you are looking for a quick appetizer or snack, pour a little olive oil in a ramekin or olive oil dish, add some chopped garlic, or balsamic vinegar (or both) to make a healthy dip. Chop up a crusty loaf of bread for dipping, and invite your friends over for a glass of wine. Perfect!

Gourmet Fusion has extra virgin olive oils available online, and in the Leaping Lotus either natural flavor, or pressed with lemon, orange, or rosemary.

The source of the above research on Alzheimer's: Toxicology and Applied Pharmacology, Volume 240, Issue 2, October 2009.

Bomba Rice at Gourmet Fusion

We have now added authentic Bomba Rice from Valencia, Spain to our range of Spanish food products, great to use with our polished steel paella pans.

If you are not familiar with Bomba Rice, it is a rice which has a very hard grain, thus allowing it to absorb more liquid (and flavor) than any other rice in the world. It is, therefore, an ideal choice when cooking paella, or saffron rice, where the rice is cooked in the broth and slowly absorbs the liquid as part of the recipe, rather than pouring the liquid away, as with boiled rice.

The beauty of bomba rice is that it is practically impossible to fail with this rice. It cannot be over-cooked, maintains its consistency, and never becomes sticky. Even though it absorbs more liquid than ordinary rice varieties, the grains remain separate and individually loose from one another. It has a wonderful mild flavor, that will not interfere with even the most subtle of flavors.

Bomba rice is expensive, but if you're looking to prepare an amazing paella, it is worth the extra cost. Gourmet Fusion has the smaller bag, 1.1lb (500g) in stock, as we thought it was a good size to try out the rice, without spending a huge amount. Our Bomba Rice is Certified Origin Paella Rice from the L'Albufera Nature Preserve in Valencia, Spain, and retails for $6.99. It can be found online or in our Solana Beach store at Leaping Lotus.

Paella Pans at Gourmet Fusion Store

Our ever popular polished steel paella pans are back in the Gourmet Fusion store. We are stocking the slightly smaller 13" size, as this is the ideal fit for most domestic stove tops, so that your paella (or any other dish) heats through properly with no cold spots. This size serves up to 5 people.

Manufactured by Garcima, Spain's premier paella pan manufacturer, our polished steel pan is the traditional pan of Spain, and offers exceptional value at $19.99.

Paella Pan Care

Before first use boil several cups of water in the pan to remove the clear protective finish, and remove the label. Follow this by washing the pan by hand with mild soap and then dry with a soft dish towel. Finally, rub a small amount of oil on the pan prior to storage to prevent rust.

Additional Tips

• Never store a pan wet or allow to air dry; dry it immediately.
• Do not put your polished steel pan in the dishwasher.
• Always oil a pan before storage to prevent rust.
• Discoloration is normal (turning blue/black) and is an indication that your pan is seasoned properly.
• If you pan does rust, simply clean off the rust with a scouring pad or light sandpaper, then re-oil.

Ideal for barbecues, beach parties and picnics, Gourmet Fusion Paella Pans can be found online, at our Solana Beach store in the Leaping Lotus, or at the San Diego Little Italy Mercato (Saturdays), and the La Jolla Open Aire Farmers Market (Sundays).

Prosciutto & Blue Cheese Crostini

This is a quick appetizer that is ideal for the holiday season. It is an adaptation of a Spanish recipe which uses Serrano Ham and not Prosciutto, however, the two can be substituted with equally good results. Prosciutto is generally easier to find in supermarkets and specialty food stores, so I have used that. Also, the blue cheese used in the original recipe is Spanish Cabrales, however, any robust blue cheese can be used such as Gorgonzola, or Roquefort.

Ingredients

• 1/2 cup (4 ounces) blue cheese, such as Cabrales, Gorgonzola, or Roquefort, at room temperature
• 1/2 cup (4 ounces) cream cheese at room temperature
• 1/4 cup hard apple cider, plus more as needed
• 1 teaspoon fresh lemon juice
• 1 sweet baguette
• 1/4 cup extra-virgin olive oil
• 15 thin slices (about 6 ounces) Prosciutto
• Sprig of rosemary for garnish
  

Method

1. Preheat the broiler.
2. In a small bowl, combine the blue cheese, cream cheese, 1/4 cup apple cider, and lemon juice.
3. Using a fork, mix and mash until a spreadable paste forms, adding more cider if necessary.
4. Cut the bread into 1/4-inch thick diagonal slices and arrange on a baking sheet.
5. Place under the broiler and toast until golden.
6. Lightly brush the toast on one side with olive oil.
7. Spread the cheese mixture on the olive oil-side of the toasts.
8. Cut each slice of ham in half lengthwise.
9. Roll the slices into spirals and place 1 on each of the toasts.
10. Garnish with tiny piece of rosemary.

This, and other great holiday recipe ideas, can be found the in the book Everyday Celebrations by Donata Maggipinto.

Spanish Paprika

Since we started selling Spanish Paprika in the Gourmet Fusion store, I realize how popular this spice has become here in the US, and is frequently used by Food Network chefs such as Tyler Florence, Jamie Oliver and Emeril Lagasse.

Spanish cooking relies on several spices to give it its special character. One of the most indispensable is pimenton, or paprika, which adds color and flavor to stews, soups, sausages, paella, and sauces.

Spanish paprika is similar to the Hungarian paprika which is more familiar to most people. However, the Spanish is a rich orange-red color, compared to the deep, dark red of the Hungarian paprika. They can be substituted in some recipes, but the flavors of the two are quite distinct.

Spanish paprika, with its vibrant color and flavor is frequently found in Spanish and Portuguese dishes. This finely ground brick-red spice derives from a type of dried red pepper. It is used primarily in two forms: hot (picante, or "spicy") and sweet (dulce). The Spanish also make a medium-hot paprika, labeled agridulce. Pimenton de la Vera, made from smoke-dried peppers and named for a valley in Extremadura, is especially prized.

Three types of Paprika are available in the Gourmet Fusion store at Solana Beach and online - Hot, Sweet (mild) and Smoked. All add a subtle blend of flavors to your cooking that you will not find with the Hungarian paprika. The Sweet and Hot varieties can be used for sauces, vegetables, fish, eggs, and French fries, and the Bittersweet and Smoked varieties are best used for Paella, Fabada, beef, lamb, or for use on the grill.

As with saffron, pimenton releases its flavor as it is heated. Therefore, it can also be sprinkled over a dull dish to add color without changing the flavor. By adding paprika to a dish while it is cooking, the flavor will be released and infuse the dish with subtle flavors as it heats through.


The recipe below for Spiced Pork Kabobs (Pinchitos) is typical of the Moorish influences that abound in Andalucian cooking. Here, they are evidenced in the use of cumin and paprika.




Pinchitos (Spiced Pork Kabobs)
Serves 4
Preparation Time 15 minutes
Cooking Time 15 minutes
2-3 hours Marination Time.

Ingredients

• 1/4 cup (2 fl oz) olive oil
• 2 cloves garlic, chopped
• 2 tablespoons lemon juice
• 2 teaspoons salt
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1/3 teaspoon smoked paprika
• 1/4 teaspoon thyme
• 16 oz lean pork, cut into small cubes

Method

1. In a shallow dish, combine the olive oil, garlic, lemon juice, salt, curry powder, ground cumin, turmeric, cayenne pepper, paprika and thyme, and mix well.
2. Gently place the pork pieces in the dish and marinate for several hours in the refrigerator.
   
3. Turn pork over periodically to ensure that all sides are equally coated.
4. Immediately before grilling, remove the pork pieces from the marinade, and thread them on to skewers.
5. Place the pork skewers on the hot grill, and cook, turning them until the pork is fully cooked on all sides.
6. Serve hot, fresh from the grill with a mixed green salad, and pita bread.
   

The above recipe can be found in the recipe book, Paella Paella by Maria and Nalalia Solis Ballinger.

Blushing Sangria

I was in my local supermarket yesterday, and they had a special promotion for a rose Pinot Noir, and a description saying how great it tasted chilled on a summer afternoon. I have not bought rose wine for a long time, so I purchased a bottle, and started thinking how much more popular rose wine is in Europe. Many of my friends here in the US have indicated to me that rose wine was wine you would drink in college (as if it hadn't quite made it to red and white wine status), and that is probably why I have never been offered rose wine at anyone's house.

The recipe I have for Sangria suggests substituting the red wine for rose because it makes it a lighter, fruitier drink. The Spanish mixture of iced wine and fruit makes a refreshing summer beverage, and the fruit can be varied to whatever is on hand. It would be ideal for a summer barbecue or beach party.

Ingredients

• 1 orange, sliced and seeded
• 1 lemon, sliced and seeded
• 2 plums, pitted and cut into 1/2-inch wedges
• 1 peach, pitted and cut into 1/2-inch wedges
• 6 strawberries, halved
• 6 seedless grapes, halved
• 2 tablespoons fresh lemon juice
• 2 tablespoons granulated sugar
• 1/4 cup orange liqueur such as Grand Marnier
• 1 cup fresh orange juice, plus more as needed
• One 750-ml bottle chilled rose wine

Method

1. In a pitcher, combine the orange and lemon slices, plum and peach wedges, strawberries, grapes, and lemon juice.
2. Sprinkle with the sugar and toss to combine.
3. Add the orange liqueur and let stand at least 1 hour.
4. Stir in 1 cup orange juice and the wine.
5. Add more orange juice to taste, if required.
   
6. Refrigerate for 1 to 2 hours, or until chilled.
   

Torrefacto Coffee & Smoked Paprika Return

The Gourmet Fusion Store is happy to have two of its very popular Spanish products back in the store.

The first is our Spanish Torrefacto coffee. If you have not tried this coffee, and you enjoy espresso, it is certainly worth sampling. It is made by coating the coffee beans with sugar prior to roasting, however, the result is not a sweet coffee. The ultra-fine powder coating of sugar merely adds body to this bold, dark coffee without adding bitterness. It is an extremely smooth coffee, ideal for a perfect cup of espresso, with just a hint of sweetness, and a very mild to medium bitterness. Once you try it, you will be hooked!

Our second item is our Smoked Paprika (Pimento Ahumido). This wonderful paprika is rich and complex with smokey overtones, and is the foundation for many Spanish dishes. This paprika can be used to develop rich flavors in meat and seafood dishes. I have also used it in sauces and on grilled food, and food network chefs such as Jamie Oliver, and Emeril Lagasse often use it to bring out the flavors of their recipes.

This paprika uses fresh pods from the mild Nora Pepper which are smoked over oak logs to develop its complex flavors, and is much more powerful and pronounced than sun-dried varieties.

Smoked paprika is great for use in Paella, Fabada, beef, lamb, or for use on the grill.

Both of these products are available at the Gourmet Fusion Store online, and at our Solana Beach, California store.

Leaping Lotus Spring Gala

If you have not visited Gourmet Fusion's store on the second floor of the Leaping Lotus at Solana Beach, Thursday 20th March would be a great day to do so. Leaping Lotus is holding a special Spring Gala from 5:30 p.m. to 8:30 p.m. with music and refreshments throughout the store. You will be able to take advantage of special sales, raffle drawings, and see an amazing fashion show.

If you are not familiar with Leaping Lotus, it is a wonderful place to browse and shop, especially if you are looking for an unusual gift for someone special.

Over 100 merchants are housed in the Leaping Lotus store at 240 South Cedros in Solana Beach's beautiful Design District, selling anything from the latest fashions to handcrafted items for your home, and unique, original artwork.

Of course, the fun thing about Leaping Lotus is that no two stores are alike, so you can browse through the Gourmet Fusion store, looking at our Spanish hand painted ceramics, specialty foods such as Gazpacho, Paprika and Rosemary Olive Oil, then move on to another store and find yourself browsing through Italian Leather belts, then move on to Syrian tables.

So if you live in the Solana Beach area, join in the fun on Thursday evening, and head over to the Leaping Lotus, you may even be the lucky winner of the Gourmet Fusion gift basket!

Gourmet Fusion at Leaping Lotus

Gourmet Fusion is excited about the opening of its new store at Leaping Lotus in Solana Beach's Design District on South Cedros.

If you haven't been to Leaping Lotus, it features many different merchants selling a wonderful array of products from all corners of the world which look great alongside our own international collection of kitchen and food products.

Gourmet Fusion will be selling all the favorites from its online store, such as our paella pan, its beautifully handcrafted ceramics from Spain, and our ever popular Union Jack mugs from England, but we have also included some new items and specialty food products in the Solana Beach location.

Our Spanish section includes creamy smooth milk and dark chocolate; olive oil pressed with rosemary or Seville oranges from Catalonia; the finest quality saffron, and three types of paprika to suit every taste.

In our Asian section you can find woks, rice and sushi makers, cooking utensils, and beautiful bamboo products, not to mention the many artisan crafted home decor items.

To our British section of teapots, mugs and English breakfast tea we have added delicious orange marmalade and lemon curd - yummy with toasted English muffins!

Of course, just for fun, the Deglingos, take pride of place at the front of the store, sitting mischievously below our Cattitude range of tea and coffee co-ordinates.

So next time you are in the San Diego area, be sure to stop by Gourmet Fusion store's new location at Leaping Lotus in Solana Beach and get a taste of something different.

Tapas

Tapas, the traditional Spanish "small plates" have become increasingly popular throughout the US and Europe with tapas bars opening up in every major city, and it is easy to see why. In Spain drinking and eating automatically go together, and you always nibble on something if you stop by a bar or cafe for a drink. It can be a simple plate of olives, chorizo sausage and crisp loaf of bread, or something more elaborate that includes Spanish omelettes, shrimp and garlic, and potato salad.

These bite sized hors d'oeuvres are more than just appetizers, they provide a leisurely way to enjoy many different tastes and the companionship of friends - in other words the Spanish way of life. Wherever you are in Spain, tapas bars come alive in the early evening, in a tradition not unlike English pubs, and people socialize over food and drinks until it's time for dinner. Tapas date back many centuries when inn-keepers realized that by creating these bite-sized portions they could attract more people into their inns, and soon each began trying to create something better and different from his neighbor, resulting in a vast array of wonderful recipes.

So next time you invite friends over, why not do tapas and drinks at home? The recipe below is just one of the many from the fabulous book "Tapas" by Richard Tapper (seriously that is the author's name) and the hand-painted tapas dishes and traditional terra-cotta cazuelas pictured above are available in the Gourmet Fusion store.

Mushrooms with Bacon (Champinones con tocino)
Ingredients (serves 6)

1 tablespoon olive oil
4 ounces diced tocino or bacon
2 cloves garlic, finely chopped
1 lb button mushrooms
1/2 cup dry white wine
salt
2 teaspoons freshly ground pepper
1 tablespoon chopped parsley

Method

1. In a frying pan over high heat, warm olive oil.
2. Add tocino and fry for 3 minutes.
3. Add garlic and mushrooms and stir well.
4. Add wine, salt, pepper and parsley and cook over high heat until most of the wine has evaporated and the mushrooms are cooked, 3-4 minutes. Serve hot.