Kaiserschmarrn

Kaiserschmarrn is a traditional Austrian dessert...and a perfect Sunday breakfast if you ask me. It is made of a fluffy pancake that is split with fork into small pieces and it is served with apple or plum sauce.

Every Bavarian restaurant has Kaiserschmarrn on their menu and they can be very different in taste and texture. Some are light, some are dense, some are egg-y, some are not, some are caramelized, some have strong rum taste, many have raisins or sliced almonds, other not...plenty of variety out there.

I started with a recipe from Austrian/German chef Sarah Wiener and couple of Kaiserschmarrns later I found ingredient combination that makes my perfect Sunday breakfast.

Kaiserschmarrn
adapted from Sarah Wiener
serves 2
2 tbsp raisins

1 tbsp rum

3 small eggs
2 tbsp sugar

half a vanilla bean
6 tbsp milk

1 dl + 3 tbsp flour ( I use white spelt flour)

2 tbsp sliced almond

20 gr clarified butter ( I sometimes use coconut oil)

plum or apple sauce (room temperature, not cold from the fridge)

1 tbsp powder sugar + 1/4 tsp cinnamon

In a small bowl put the raisins add rum and let sit for about 30 minutes. Or if you do not have time, heat the rum until warm add the raisin, take off the heat and by the time you make the dough raisins will be nice and soft.

Separate the eggs, beat egg yolks with sugar and the vanilla seeds until the eggs are thick and light yellow in colour. Add the flour, whisk, add slowly the milk, whisking all the time to avoid the lumps.

Heat a cast iron pan (22 cm) on low heat and let the butter melt. In a separate bowl beat the egg whites until stiff. Add first a third to the egg yolk mixture, carefully fold in. Add the rest of the egg whites. Pour the mixture into the heated pan. Let it cook on low heat for about 10 minutes. Then sprinkle the raisins and almonds (or fresh fruits) over the pancake.

Now you need to turn around the pancake. The easiest way to do this is to put it in the oven until the top is set and gets colour, 10-15 minutes on 180C.

Or if you are brave enough (and do not mind the mess), take a biggest spatula you have, run it under the pancake and turn around. This method can be very messy but it does work. And to do not worry if the pancake breaks, it will be split in small pieces anyway. After you have turned around the pancake let it cook for another 5 minutes, or until it is nice and golden.

When done split it into small pieces with a a help of two forks. Serve on two plates, dust with the powder sugar and cinnamon, and eat with the apple sauce. Mahlzeit!

Banana bread

I wrote down the recipe for this banana bread from a bag of Gold Medal whole wheat flour when we lived in Shanghai. It is an excellent recipe for a moist banana bread that I have been using ever since. Sometimes I use spelt flour instead of whole wheat, sometimes I use olive oil or virgin coconut oil, recipe is quite adaptable.

I also use muscovado sugar and less of it. 1 cup and a 1/4 is just way too much for me so I used only 3/4 cup and the cake is sweet enough.

I have never tried to replace bananas with some other fruit bit the idea has crossed my mind.

Banana bread 
recipe from Gold Medal flour
1,5 C mashed very ripe bananas (about 3 bananas)
3/4 C brown sugar (or muscovado)
2 eggs
2/3 C cup yogurt
1/3 C vegetable oil (olive oil, virgin coconut oil...)
1 vanilla pod
2,5 C whole wheat flour (or white spelt flour)

1 tsp soda
1 tsp salt
1/2 C raisins (optional)

baking pan, 22 cm round with a hole in the middle

Butter and flour the baking pan. Heat the oven to 175 C. Mash bananas and melt coconut oil (if using). Mix eggs and sugar, add coconut oil, yogurt, bananas and scraped vanilla seeds. Blend flour, soda, salt and raisins and add to the wet ingredients. Mix until everything is well blended. Pour into the pan and bake for about 45 minutes. Cool completely, it tastes even better the next day(s).

Rose hip soup

This week I got to think of rose hip soup and I had to make it. Rose hip soup is Swedish traditional soup made of dried rose hips and eaten with almond cookies. It is usually sold ready-to-eat or as powder where you only need to add water and cook shortly.

But for my immediate crave here in Munich I was only able to find rose hip marmalade. So I simply made the soup with the marmalade, and yes it did work!

This marmalade is sweetened with agave syrup and two other fruit sweeteners made of apples and pears. So it was not overwhelming sweet like marmalade can be. I also served it with sliced almonds instead of almond cookies, yum!

Rose hip soup
serves 2 
6 dl water
2 tbsp corn starch
5 tbsp rose hip marmalade
2 tbsp almond flakes

Dissolve corn starch in 2 tbsp cold water. Pour the rest of the water in a sauce pan and let boil. When the water boils take off the cooker and add corn starch, stirring all the time. Add the rose hip marmalade and return to the cooker, cook for couple of minutes until it thickens.
Pour into 2 cups and sprinkle almond flakes on top. Serve warm or cold.

Cooked quince and manchego

Small deviation from my Hokkaido-theme. I wrote about manchego cheese and quince paste tapas from Spain. The tapas was delicious, but I wanted to try serving the manchego cheese with slices of cooked quince. So as soon as the first quince were on the market I did it.

I cooked one quince and when it was cold I cut it in thin slices and served with manchego. Loved it! Quince slices are less sweeter (I did not use much sugar), less dense and much lighter in taste than the quince paste, so the perfect companion is manchego cheese that is mild taste, i.e. not aged very long.

Cooked quince
1 quince
1 dl sugar
5 dl water
pinch of salt

Put sugar, water and salt in a sauce pan and let it simmer until sugar is melted. In the mean time peel, core and cut quince in 8 thick slices. Put the slices in the sugar water, cover and cook on low heat until red, about 2 hours.

Pour the quince with the syrup in small bowl, make sure quince is covered with the syrup and let it cool completely. When cold cut in thin slices and serve on the top of manchego cheese. If you like drizzle some syrup over.

The syrup and left over quince can be added to milk rice, porridge...

Shrimps with mango

When you add shrimps and coriander to the Mexican style mango you get the most amazing summer starter. Or you can also add some cooked rice and you will have a wonderful summer main dish.

Marinade and vinaigrette are made with the same ingredients, so you just need to mix everything together and divide between two bowls, one for the shrimp marinade and other one for the vinaigrette.

Shrimps with mango
serves 2

200 gr raw shrimps, peeled
1 mango

1 lemon or 2 limes
4 tbsp olive oil
1/2 tsp cayenne pepper or 1 fresh chili
bunch fresh coriander
salt and pepper

Chop coriander. Grate the lemon peel and squeeze the juice. Put in a bowl and add olive oil, cayenne pepper, chopped coriander, salt and pepper. Divide between two bowls. In the first bowl add shrimps and set aside.

Cut the mango so that you have two halves. Cut each half in small cubes, be careful not to cut through skin. Turn inside out, peel of the cubes and add to the second bowl with the vinaigrette.

Heat a pan. Cook the shrimps until cooked through, about 2 minutes each side. Add to the mango and serve.

Mango Mexican way

Mango seasoned with salt, chili and lime is typical street food in Mexico. Whole mango is peeled and often cut to look like a flower, seasoned and sold on a stick.
Incredibly delicious, but as it is a bit tricky to eat whole mango on a stick I decided to cut it in cubes for this homemade version.

Cut each side around the mango bone so that you have two nice mango halves. Now cut cubes in each side, try not to cut through the skin. Flip the mango inside out, and you will have cubes out.

Peel of the cubes and put them in a bowl. Cut the mango flesh around the bone and add it to the mango cubes. Squeeze some lime juice over, sprinkle with some salt and chili powder.

Cherries

I love cherries. They are one of my favourite fruits. As a kid I have spent many summers sitting up in the cherry tree, picking and eating. The coolest thing was to eat the cherry-pit as well...not so cool anymore.
Cherries can be sweet (left) or sour (right) in taste, and there are many variates of each sort.

Sweet cherries are meaty in texture, they are less juicy than the sour cherries and it is easy to remove the pit. It was these cherries I was eating up in the tree and even today I only eat them fresh, no baking here.

Sour cherries on the other hand are very juicy, dark red and it is bit harder to remove the pit. They are really sour and flavourful so these are the cherries for cooking and baking.

And when it come to the baking, cherries and almonds are the perfect match. So I decided to make my favourite almond cake, Spanish cake called Tarta de Santiago. It is made of equal parts of eggs, sugar, almond flour and flavouring, very simple and very delicious.
I also wanted to use strudel dough (my latest obsession) and so was this sour cherry cake born.

Sour cherry cake
serves 6
3 eggs
200 gr sugar ( I used mixture of muscovado and cane sugar)

200 gr ground almonds (I used toasted almonds)
200 gr sour cherries
1,5 tbsp amaretto liqueur

2 dl bread flour
pinch of salt
1,5 tbsp oil
about 5 tbsp warm water

2 tbsp melted butter
2 tbsp sugar (from those 200 gr above)
2 tbsp ground almonds (from those 200 gr above)

baking dish 25x15 cm (1,3l)

Make the strudel dough , divide in 5 equal parts and let it rest for one hour. In the mean time pit the cherries. When the strudel dough has rested stretch each part individually. Brush the baking dish with melted butter and cover the bottom with one strudel sheet. Brush the sheet with melted butter and sprinkle some of the sugar and ground almonds over it.

Repeat until you have used all the strudel sheets. Do not sprinkle any sugar and almonds on the last sheet.

Preheat the oven, 180C. Beat eggs and sugar until fluffy and light in colour. Add amaretto and ground almonds. Blend carefully until everything is incorporated. Pour over the strudel layers, spread cherries over the almond filling and bake for about 30 minutes. Cute when cold. It tastes even better the next day.

Colourful summer smoothie

Summer is here, and what doesn't fit better if not a refreshing colourful smoothie!

Summer smoothie

serves 2
2 green kiwi fruits
2 yellow kiwi fruits
2 handfuls of frozen raspberries
4 ice cubes
agave syrup

Peel the green kiwi fruits, slice, put into a blender with 2 ice cubes and blend until smooth. Add some agave syrup if you like. Divide between two glasses. Do the same with the yellow kiwi fruits and spoon them carefully over the green kiwi. Blend the frozen raspberries and spoon over the yellow kiwi fruits. Done!

Quince and pear strudel

Fall is one of my favourite seasons. And fall in Central Europe is really beautiful, all colours in the nature and mild weather is more than perfect. Then there are all delicious fruits of the fall, cannot be better.

One of my favourite fall fruits is quince. My grandmother used to make quinces in sweet syrup and I love that stuff. Taste is very aromatic and quince turns into a lovely red when cooked. So when I found the recipe for quince and pear strudel I had to make it.

But what I really was curious about was agave syrup that the recipe calls for. I have never used agave syrup before and thought this was a great recipe to try it. Agave syrup is made of agave plant so it belongs to the natural sweeteners, like maple syrup. It is very mild in taste, sweeter than sugar and it is thinner in consistency than honey.

Quinces cooked with agave turned out really great and strudel was excellent! So agave syrup has joined muscovado and whole cane sugar in my baking cupboard.

This time I made strudel with store bought phylo-dough, but next time will definitely be homemade. After all Bavaria is Germany's strudel-region and they definitely know their thing.

Boskoop apples

Recently I tried apple fritters made with the most amazing apples ever, Boskoop apples. These fabulous apples almost transform into apple sauce when cooked, they are simply melting away.
I just couldn't wait to make my favourite apple cake with these amazing apples from the Netherlands.

I used kamut flour in the dough and kamut semolina in the filling. Kamut semolina makes sure that juice from apples doesn't make the cake wet and soggy. Vanilla and lemon in the dough are a must.

I made the cake in my cast iron pan, works perfectly.

Apple cake
75 gr butter
2,5 dl kamut flour
4 tbsp sugar
1 egg
1\2 tsp baking powder
few drops lemon oil (or some lemon zest)
seeds of 1 vanilla pod
1 dl sliced almonds

6 Boskoop apples, peeled and thinly sliced
2 tsp ground cinnamon
4 tbsp sugar
1/2 dl water
2 tbsp kamut semolina

Rub butter and flour until you get coarse crumbs. Add sugar, baking powder, egg, lemon oil, vanilla and mix quickly. Wrap in the foil and put in the fridge for at least 30 minutes, the dough needs to get chilled.

In the meantime, put the sliced apples, cinnamon, sugar and water in a pan and cook for about 10 minutes. Apples should get a bit soft and loose some of their water. Let the apples cool down a bit.

Cover the bottom of the pan with the sliced almonds. Divide the dough in two parts. My iron cast pan is about 22 cm in the bottom and 25 cm higher up so I take a little bit less dough for the bottom and little bit more for the cover.

Put the smaller disc over the almonds, sprinkle semolina over the dough and spread the apple filling over semolina. Cover with the other dough disc and bake in the preheated oven, 180C for about 25 minutes.

Let the cake cool down for about 10 minutes. Run a knife around the edges to make sure that nothing is stuck. Invert on a plate and cut first when it has cooled down to warm.

Mango season

Mango season has started here in Asia. And I like mango, a lot. But I have never cooked with mango. I have a friend who has been telling me about this recipe with mango and chicken, have to try it. But first I need to get tired of the fresh mango, if possible.

If you have ever been to this part of Asia you have probably eaten a dessert with sago. Sago are small pearls made of starch that comes from sago palm. When not cooked these small pearls are white and when cooked they are transparent. They do not have any taste but look lovely in desserts.

So wanting to try sago pearls I decided to make coconut panna cotta with sago pearls and puréed fresh mango...delicious delicious.

Coconut panna cotta with sago and mango
0.5 dl sago pearls
1,5 dl cream
1,5 dl coconut cream
2 tbsp sugar
1,5 tsp powder gelatine
one fresh mango

Cook sago pearls in about 0.5 litre of water. Stirring frequently and adding more water when necessary. When sago is cooked (it has to be completely transparent) put it in a sieve and wash with water. You want to get rid of excess starch. Put aside.

Put the gelatine in a bowl with 0.5 dl water and let stand for 1 minute. Heat the cream and pour over the gelatine. Stir until gelatine dissolves. Heat the coconut cream together with sugar and when sugar is completely melted pour into the cream-gelatine mixture. You have to do it in this order as gelatine doesn't like sugar that much.

Pour the panna cotta in 2 moulds and divide sago between them. Let cool in the fridge until set. At least 5 hours. When set take out and heat the moulds in hot water for some seconds. What happens is that gelatine melts and you can easily un-mould. Serve with puréed fresh mango.

Kumquat and apple charlotte

Kumquats and apples go really well together. In this charlotte I was tempted to use only kumquats but thought the flavor could be too strong (can have too much of kumquats after all).
I also like to use brioche instead of bread loaf when making charlotte because I think it gives a perfect crispy/buttery/juicy combination. This recipe serves 4 individual charlottes.

Kumquat and apple charlotte
4 apples
15 kumquats
juice of one orange
1/2 dl sugar
150 gr butter
14 slices brioche (size of a bread loaf), a bit dried out
4 individual pudding molds

Peel and core the apples and cut into small pieces. Slice and seed kumquats. Melt a spoon of butter in a pan, add the fruits, orange juice and sugar and cook on a low heat for about 20 minutes. Set aside to cool a bit.

In the meantime cut the edges of the brioche and cut 4 circles that will cover the bottom of the pudding mold.Cut the rest of the brioche in 3 cm wide rectangles. Melt the rest of the butter and brush each piece of the brioche on both sides.

Put the circles on the bottom of the pudding mold and line around with the brioche rectangles. rectangles should be a bit bigger then the mold as you will seal the pudding with them. Fill the mold with the fruits and seal it.

Preheat the oven 200 C and put the molds in. To keep everything in place while baking and to get a nice shape place a heavy heatproof plate or similar on the top of the molds. Bake for about 20 minutes, take of the heavy plate and bake until the top is golden. Charlotte is best eaten while warm.

Kumquat

It is kumquat season and is raining kumquats here. I love it, am totally obsessed. Kumquat is native to China and it is a very much appreciate fruit, especially during the Chinese New Year as it symbolizes "prosperity". Small kumquat plants are sold on the markets and are used as decoration during the New Year celebration.

The fresh kumquat it self is delicious, but it can do magic when used in cooking. In this recipe I mixed candied kumquat with amaranth (another obsession of mine) and white chocolate. So simple but so fantastic! First you need to candied kumquats, which is very simple but takes time as the kumquats need to dry for about 2 days after they have been cooked. I did not use lots of sugar as the white chocolate is quite sweet.

Candied kumquats
10 kumquats
2 dl water
0,5 dl sugar

Wash and then slice kumquat. Discard the seeds. Heat the water and sugar, add sliced kumquat and simmer 20 - 30 minutes. Spread kumquat over baking paper and let it air-dry for a day or two.

Candied kumquat and amaranth
Melt some white chocolate (be careful as white chocolate does not like it too hot), add candied kumquat and popped amaranth. Shape it nicely, decorate with some more candied kumquat and let cool.

Guacamole with pomegranate

This is my favourite guacamole recipe: guacamole with pomegranate. The deliciously fresh taste of avocados and lime is accompanied by pomegranate and its wonderful crunchiness and sweetness, love it. Just make sure that the pomegranate you use is sweet, as a sour pomegranate and lime can make it too sour.

Guacamole can be varied with corn, different chili peppers, nuts, watermelon etc., but it always has the same base with avocados, lime, onion and cilantro. And it never ever, I repeat, never ever contains cream or any kind of diary product. That is, if you want the original Mexican version called Guacamole.

The chips, called “totopos” in Mexico, are made of tortillas that are dried in the oven or fried in the oil until crunchy.

Guacamole with pomegranate
3 avocados
1 smal onion
some chili serrano
3 tbsp pomegranate
1 tbsp lime juice
2 tbsp chopped cilantro
some salt

Mash avocados and lime juice with a fork. Add the rest of the ingredients and mix. Done!

Berry pudding

 
As the berry season is at its peak I needed a new berry recipe. I found couple of different recipes for the ”Summer pudding” on BBCs Good Food but I really didn’t follow any of them. I just got an idea how it should be and then I made 3 individual puddings. Next time I think I will add a vanilla bean and instead of bread loaf use brioche.


 


Berry pudding
500 g different berries (I had blackberries, red currants, blueberries, strawberries and bilberries, on the picture)
½ dl water
as much sugar as u like
3 slices white bread (one day old)
3 tea cups (mine hold 2,5 dl and have 4 cm in diameter)


Put sugar and water in a pot and cook on medium high until sugar is dissolved. Add strawberries and blueberries and cook on a low heat for 2-3 minutes. Add the rest of the berries and cook for another 2 minutes. Set aside to cool down a bit.

Line the tea cups with cling film, leaving an overhang. Cut the crusts of the bread and cut out a circle of each slice. The circle should be big enough to cover the base of the tea cups. When you have 3 circles cut the rest of the bread into smaller cubes.
Put some of the berry juice in a separate bowl. Dip the bread circles in this juice and place on the bottom of the tea cup. Cover with a bit of berries. Now dip the bread-cubes in the juice, they do not need to be soaked completely and fill the cups mixing berries and bread-cubes. Cover with cling film and put something a bit heavy on the top. I had a 100 g tuna can on the top of each cup. Let chill in the fridge for about 4 hours. Invert on a plate and serve with some more fresh berries and maybe some whipped cream.

Bread Baking Day #2 Conchas with Blueberries

This is my entry for "Bread Baking Day" event that is hosted by Columbus Foodie. The theme is bread with fruit and I decided to make Mexican sweet bread called Conchas.

Concha means shell, as the pattern on the top of the buns reminds of the clam shell and it is a bit crunchy as well. I really like how sweet they look, you instantly know that you will not get disappointed by their taste. Usually they are plane sweet bread with a touch of Mexican cinnamon but I decided to put some blueberries and cardamom inside, and it was a hit.

Conchas
15 g fresh yeast
0.5 dl warm milk
1/2 tsp freshly ground cardamom
5 tbs sugar
1 egg
2 egg yolks
pinch of salt
60 g butter at room temperature
about 4 - 4,5 dl bread flour 
some 100 gr of blueberries

50 g butter
50 g icing sugar
50 g flour

Put the yeast in a bowl and pour warm milk over it. Stir until the yeast has dissolved. Add cardamom, eggs, egg yolks, sugar, salt and flour. When all combined, add butter and kneed until you have a smooth dough. It is a very sticky dough at the beginning but it does come together. Kneed for about 10 minutes before you add any extra flour. When I was done my dough was weighting 560 grams. 

Let rise for about 2 hours or until double in size. 15 minutes before the proofing is done make the topping for conchas. Mix butter and icing sugar very well. Add flour and mix until smooth. Divide in 14 pieces, 10-11 grams each.

Divide the dough for conchas in 14 pieces as well, about 40 grams each and carefully incorporate a bit of blueberries in each bun. Make round balls of all 14 pieces, put on a baking sheet and press each bun down so that it is a little bit flattened.
Now take the topping-dough and make it flat in your palm and as big as each bun. The topping should cover the whole surface of a bun. With the back of a knife make shell pattern. Let rise for 1, 5 hours and bake in preheated oven, 200C for about 10 minutes.

SHF #33 Tropical Paradise

This is my entry for this month’s “Sugar High Friday” that is hosted by Mary at Alpineberry. The theme is “Tropical Paradise”, a perfect theme for the summer, i.e. for those who have summer now. Well in Sweden we are supposed to have summer but it just hasn’t arrived yet. I wonder if it ever will this year. So, to make these tropical coconut sweets was a perfect way to escape the rain and to dream away.

I chose to make a typical Mexican candy called Cocada. Cocada is made of fresh coconut and lots of sugar. It is chewy, very moist and you could say it's a sweet candy with Caribbean written all over it.

Cocada
225 g fresh shredded coconut (doesn’t work with coconut in a bag)
3,5 dl sugar
2 dl water
5 dl milk
1/2 vanilla bean
3 egg yolks
food colouring (optional)


Put coconut, 1,5 dl sugar and water into a sauce pan and cook over medium high-heat for 30-40 minutes. Coconut needs to get transparent with no water in the pan.

In another sauce pan put milk, the rest of the sugar and vanilla bean and while stirring constantly cook over medium-high heat for 30-40 minutes. The mixture needs to get a bit thicker and reduced. Add coconut mixture and mix well. Set aside to cool down a bit.

Preheat the oven to 200 C. Beat the yolks, add them to the coconut mixture and cook over low-heat for a couple of minutes. If you would like to colour the mixture divide the batter here and colour it. Butter a baking pan and pour the batter into it. It should be 1 cm thick. Bake on 200 degrees for 15-20 minutes. When done, let it cool down and then cut into small pieces.

Budapest role and strawberries

Budapest role is a wonderful cake that is very popular here in Sweden. The traditional version is made of soft meringue-cake and filled with whipped cream and mandarin/tangerine. It tastes lovely. But as the Spanish strawberry season has reached Sweden I decided to make a Budapest role with a touch of Spain, strawberries that is.
 
I made the basic meringue-cake, filled it with strawberry mousse and strawberries and named it Madrid role...had to give some credit to those strawberries for tasting strawberries despite the long journey to the North. In any case I am looking forward to the Swedish strawberry season which is getting closer and closer (mid June)…

I made strawberry mousse that takes slightly more time to make as it needs to be in the fridge over night. It always turns out great so I stick to the technique.

Madrid role
6 egg-whites
300 ml (250 g) of sugar
1 tbsp of lemon juice
2 tbs of cornstarch
100 g almond flakes

500 g strawberries
2 tbs lime juice
100 g white chocolate
300 ml cream
4 g of gelatine (2 leaves)

To make mousse: purée 250gr strawberries in a blender and add one tablespoon of lime juice, set aside. Put the gelatine in cold water for 10 minutes. Chop chocolate and put in a big bowl. Heat 150ml cream up to the boiling point and pure over the chocolate, stir until blended. Add the soft gelatine sheets, blend until gelatine melts. Add strawberry purée and the rest of the cream. Cover with plastic foil and put in the fridge over night.

Next day start with the meringue-cake: preheat oven to 140˚C. Grease lightly parchment paper and dust with flour. Whip egg whites until soft peaks. Add 250 ml of sugar gradually and whip until stiff peaks form. Mix the rest of the sugar with cornstarch and add to the meringue. Mix in the lemon juice. Fill a pastry bag with meringue. Pipe lines on the parchment paper, the cake should be 30x30cm. Sprinkle with almond flakes and bake for 1 hour.

In the meantime prepare another sheet of parchment paper which you sprinkle with caster sugar. I also used sugar sprinkles with strawberry taste. When the cake is done, let it cool for about 10 minutes, invert it on the ready parchment paper and peel of the parchment paper where the cake baked on. Let it cool.

Cut the rest of the strawberries in smaller pieces and add one table spoon of lime juice, set aside. Take the strawberry mousse out of the fridge and whip it until the stiff peaks form, fold in the strawberries.

When the cake is cold spread the mousse over it. Role the cake to form a log and refrigerate for at least 2 hours.