Goddess noodles with tempeh & broccoli

May 9, 2021

   

We wanted a new lazy weeknight meal to add to our rotation and after a quick browse of Isa Does It, this jumped out as an ideal option. Isa promised it was almost *too* easy to include in her book and it combines a bunch of flavours we love (tempeh! broccoli! tahini! nooch!). 

Isa was right that it's super easy - cook the pasta, fry a couple of things and mix together a sauce - you're done! It's a pretty basic dinner - I think we'd crank up the tahini and nooch next time to try to give it a bit more oomph. We also underestimated our broccoli, it would definitely work better with the full 6 cups in there. I stirred some chilli through the leftovers and that was an excellent idea too. While we figure it out, we can always go back to our old faithful tempeh and broccolini pasta option.

Goddess noodles with tempeh & broccoli

(from Isa Chandra Moskowitz's Isa Does It)

250g dried linguine

1/2 cup tahini

1/2 cup warm water

3 tablespoons lemon juice

1/2 teaspoon salt

2 tablespoons nutritional yeast

3 tablespoons olive oil

250g tempeh

6 cups broccoli florets

4 cloves garlic, minced

1 cup fresh chives, chopped small

Cook the pasta according to the packet instructions, drain and set aside, putting aside a cup of the pasta water.

In a small bowl, mix together tahini, warm water, lemon juice and salt. You want it to be pretty smooth, so add some water if needed. Stir in the nutritional yeast and set aside.

Heat a frying pan up and add a tablespoon of olive oil. Fry the tempeh with a shake of salt, stirring frequently. You want it to brown up nicely - about 7-10 minutes. Take the tempeh out and set aside.

Add another tablespoon of olive oil to the pan and fry the broccoli for about 5 minutes. You want it to keep some crispness, so don't overcook it!

Make some space in the pan and add the rest of the oil and the minced garlic. Let it cook for about 15 seconds and then stir it together with the garlic. 

Stir the pasta into the pan, kill the heat and add the tahini mix, stirring to coat. Pour in as much of the reserved pasta water as you need to get the sauce consistency right. 

Stir in the tempeh, chives and a few twists of black pepper and serve.

Spinach & black bean burrito bowl

July 16, 2016

I spent much of this week eating badly - pizza, toasties and other kinds of yellow food lacking any real vegetables. Desperate to get something a bit fresher into my body, I turned to Isa Does It - a book loaded with wonderful fresh recipes. Isa's bowl recipes are particularly sure-fire, and this had just the combo of simplicity and pizazz that I was looking for. It's super easy - even easier if you don't make your own guacamole (although I can recommend making the version in Isa Does It - it's worth the small amount of effort). Otherwise you just cook the quinoa and speedily heat up the rest, with the wine and garlic being absorbed into the spinach as it wilts. Adding some hot sauce brings some boldness to an otherwise pretty mild dish, but even without it this is a winning dish.

Spinach and black bean burrito bowl

(slightly adapted from Isa Chandra Moskowitz's Isa Does It)

2 tablespoons olive oil

200g baby spinach leaves

2 cans black beans, drained and rinsed

1 small brown onion, diced

4 garlic cloves, minced

2 small tomatoes, chopped up small

2 teaspoons ground cumin

1/2 cup white wine

1 teaspoon salt

For serving

4 cups cooked quinoa (you could get away with 3)

Guacamole (I made some using the recipe in Isa Does It, but just go with your favourite version)

Hot sauce

Coriander

Heat the oil in a large frying pan over medium heat and saute the onion for 5 minutes or so, until it softens. Add the garlic and fry for another minute or so.

Throw in the tomato, cumin and salt and keep frying for a minute more. 

Add in the white wine and bring it to the boil for a couple of minutes. Drop the heat to low and add the spinach in (in batches), cooking it down to make space for it all. 

Add the black beans, cook for another couple of minutes and then serve on the quinoa, topped with guacamole, coriander and plenty of hot sauce.

Strawberry bread pudding

September 13, 2015

Every time I've opened up Isa Does It (and it's often), I've gazed longingly at the strawberries and cream bread pudding. When I noticed two weeks ago that strawberries were cheap and abundant, I started thinking often of the pudding even when I wasn't flicking through cookbooks. I pretty much planned our home-cooked lunch with Carol around making it for dessert. You might notice, for example, that the main meal was pretty low on carbohydrates, to save room for this bready finale.

It goes like this: cube up sturdy day-old bread. Whisk together a custard of almond milk, coconut milk, sugar and cornflour (I may have added some dark rum). Soak the bread in the custard and toss it in a pan with lots of strawberries and a sprinkling of flaked almonds (doesn't it all look eerily white?). Bake the pudding until the almonds and bread are golden and the custard has set. Drizzle over some glaze if you like (more sugar! more rum!), and scoop it into bowls with vanilla icecream.

I'm glad I got to scratch that itch, while strawberries are everywhere and it's still cold enough for pudding. If you move fast, you might capture that crucial window too.

Strawberry bread pudding
(slightly adapted from Isa Chandra Moskowitz's Isa Does It)

pudding
6 cups bread, chopped into 2cm cubes
3 tablespoons cornflour
1 cup almond milk
1/2 cup caster sugar
400mL can coconut milk
juice of 1 lemon
1 tablespoon dark rum
1/2 teaspoon ground cinnamon
500g strawberries, sliced 5mm thick
1/3 cup flaked almonds

glaze
2/3 cup icing sugar
2 teaspoons almond milk
1 teaspoon dark rum
2 teaspoons sunflower oil

Preheat an oven to 180°C. Lightly grease a large high-walled baking dish.

Place the bread cubes in a large bowl. Place the cornflour in a smaller bowl and gradually whisk in the almond milk. Whisk in the sugar until it's mostly dissolved. Stir in the coconut milk, lemon juice, dark rum and cinnamon. Pour this mixture over the bread and allow it to steep for around 10 minutes.

Spread the soaked bread cubes and strawberries out in the baking dish and sprinkle them with flaked almonds. Bake the pudding for 30-40 minutes, until the bread is lightly browned. Allow it to cool for 10-20 minutes.

Whisk all of the glaze ingredients together until smooth in a small bowl. Once the pudding has cooled a little, drizzle over the glaze. Serve the pudding with a scoop of icecream.

Chimichurri pumpkin bowl

August 4, 2015

We had a big chunk of pumpkin leftover from our most recent veggie box and, after considering a few old favourites, decided it was time to bust out a new recipe. The bowls in Isa Does It have proven pretty successful so far, so when we discovered this recipe on a scan through the index, we were sold (added bonus: it used up a wilty bunch of coriander also leftover from the veggie box). 

Like the other bowl recipes, there's a fair few components - you're baking pumpkin, cooking pasta, heating up beans and making a spice paste - but none of them are very complicated. The issue is more the mess you leave behind than the difficulty involved in throwing it all together. And the results are definitely worth it - the garlicky chimichurri proving to be a surprisingly perfect accompaniment to the sweet, roasted potato, with the beans and pasta adding some bulk and protein. 

We went back for a second round on this - the spice paste recipe makes much more than you'll need for one dinner - and it worked just as well with roasted carrots as with pumpkin. We've had nothing but good results from Isa Does It and this just adds to my resolution to go pawing through it for more ideas.

Chimichurri pumpkin bowl

(slightly adapted from a recipe in Isa Chandra Moskowitz's Isa Does It)

~1kg pumpkin, chopped into big chunks (you don't need to peel it)
250g linguine (ours was a quite passable batch of gluten-free linguine leftover from one of Cindy's field trips)
2 cans black beans

chimichurri
2 cloves garlic
1/2 cup pepitas
1 big bunch of parsley, roughly chopped (about 2 cups)
1 small bunch of coriander, roughly chopped (about 1 cup)
1/4 cup red wine vinegar
1/4 cup water
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon chilli flakes

Preheat the oven to 220°C. Pop the pumpkin on a lightly oiled baking tray and bake for 45 minutes or so, until completely soft.

While the pumpkin is baking, make the chimichurri in a food processor. Start by blending up the garlic until it's finely chopped. Add the pepitas and grind them up into small crumbs. Throw in the rest of the ingredients and blend into a thick puree.

Drain the beans and heat them up in a small saucepan

Prepare the linguine as per the instructions - you want it to be the last thing that's ready.

Drain the linguine and stir through 1/2 of the chimichurri paste (the noodles' heat will take the sting out of the garlic).

Assemble your bowls with the pasta, beans and pumpkin, topped with a few extra scoops of chimmichurri and garnished with pepitas.

Curried peanut sauce bowl with tofu & kale

January 21, 2015

With Cindy away, I was looking for simple meals that would stretch to a few serves of leftovers - old classics like quinoa salad, basic braised tofu, kale and chickpea salad and miso-curry pumpkin all got a run, but I decided to sneak in one new meal as well. I'd had my eye on this curried peanut sauce bowl in Isa Does It for a while and slotted it in on an otherwise quiet Wednesday night.

It's not a very time-consuming recipe, but there is a bit going on: you've got to steam the kale, fry the tofu, cook up the peanut curry sauce and cook whatever grain you're having as the base of your bowl (quinoa in this case). It means that every burner of our stove was in action, which is always a little overwhelming. It was worth the kitchen chaos at least - the curried peanut sauce is thick and tangy, like the best kind of spicy satay. The tofu and kale worked well, but you could happily pour the sauce over any combination of veggies and protein.

Curried peanut sauce bowl with tofu & kale

(slightly adapted from a recipe in Isa Chandra Moskowitz's Isa Does It)

tofu

1 tablespoon olive oil

500g tofu, cut into 2cm cubes

1/2 teaspoon salt

kale

1 small bunch of kale, rough stems cut out and leaves shredded

1/2 teaspoon salt

peanut sauce

2 teaspoons olive oil

1 tablespoon minced ginger

4 garlic cloves, minced

1 cup water

1/2 cup smooth peanut butter

3 teaspoons curry powder

2 tablespoons rice wine vinegar

2 tablespoons tamari

2 tablespoons agave nectar

2 teaspoons sriracha

for the sauce

Heat the oil in a medium saucepan and saute the garlic and ginger for about 30 seconds. Add the water and, once it's warmed up a bit, add in the peanut butter, curry powder, vinegar, tamari, agave and sriracha. Stir everything together - as the mixture warms up the peanut butter will liquefy and combine with everything else. After it's nicely mixed together, taste and add salt or more curry powder as desired and then leave, covered, while you make the rest of the meal.

for the tofu

Heat the olive oil in a frying pan over high heat. Throw in the cubed tofu, sprinkle with salt and fry, stirring often for 5-10 minutes, until the cubes have a nice golden char going on.

for the kale

Pop the kale and salt in a steamer (I used a pair of stacked bamboo steamers) over a pot of boiling water. Steam for about 5 minutes, until it's cooked but not soggy.

Serve it all over rice or quinoa and garnish with coriander if you've got some.

Chipotle sausage hash

January 1, 2015

We had big plans for New Years Eve this year, so I knew we needed some similarly big plans for our first breakfast of the year. Cindy had a tough 'holiday' period, basically working the whole way through, so I took it on myself to give her a delicious January 1. For breakfast dessert I went back to the lemon & blueberry loaf that Cindy had made last summer, but to start the meal off I wanted something savoury and hearty enough to soak up any hangovers we may have accrued. Isa Does It had just the recipe, with a title consisting of three perfect words: chipotle. sausage. hash.

What more could you ask for post-party than a big pot of spicy mush, loaded with potatoes and mock snags, with a a few green bits and pieces on top to deal with any foolish new year's resolutions you might have made? It was perfect. It's really easy to make, although the spuds require a bit of patience - you need them to be cooked through (ours were a tiny bit underdone because I was tired, hungry and impatient). The miso/tahini dressing provides some creamy, umami-ish richness, but it's really all about eating a big bowl of spuds, sausages and chilli.

Chipotle sausage hash
(adapted slightly from a recipe in
Isa Chandra Moskowitz's Isa Does It)

hash

2 tablespoons olive oil

500g potatoes, chopped into 1-2cm cubes

1 teaspoon salt
1 small onion, chopped finely

2-4 store bought veggie sausages, chopped (we were limited to Sanitarium brand, but go with Tofurky if you can)

1/4 cup fresh coriander, chopped

1 heaped teaspoon dried oregano

1 heaped teaspoon mild curry powder

1/4 cup chipotles in adobo sauce, finely chopped

juice of two limes

dressing
1/4 cup tahini
2 tablespoons nutritional yeast
2 tablespoons white miso
1/2 cup water

1 avocado, cut into chunks
a few extra coriander leaves

Heat a tablespoon of the oil in large saucepan. Throw in the potatoes and salt and cook for 10-15 minutes, covered. Stir the spuds up every 2 minutes or so - you want to try to get them crispy on the outside without having them stick to the pan.

While the potatoes are cooking make up your dressing - just whizz all the ingredients up in a food processor or blender.

Throw the onions and the rest of the oil in with the potatoes and cook everything for five minutes or so, until the onion is cooked through. Add the sausages, coriander, oregano and curry powder and cook for a couple more minutes. Add the chipotles and lime juice, stir everything together and kill the heat. Taste and add salt and pepper as required. 

Serve, topping with chunks of avocado and garnishing with coriander leaves.

Gnocchi pesto soup

September 8, 2014

This week I pulled out Isa Does It for weeknight dinner inspiration. I was quite taken by the pesto pasta dish that Linda made recently but we'd just had pasta ourselves; instead I transferred my pesto enthusiasm to Moskowitz's recipe for pesto soup with gnocchi, beans and greens.

The thickness of this soup comes from blended cauliflower and basil with a touch of arrowroot, so it's not excessively rich. Then it's dotted with white beans, gnocchi and chard (or in my case, spinach), providing lots to get your teeth into. Like the book's sweet potato and red curry soup, it comes off as much a stew as a soup.

I used homemade stock so I increased the amount of salt in the recipe. While I loved the textures of this soup, I thought that the flavour was lacking a bit of depth - again that might be down to my vege-scrap stock, but I reckon I'll try stirring a bit of white miso into the simmering broth in future. Otherwise, the only thing preventing me from making this all winter long will be the unseasonal basil - I guess it will be better savoured as an autumn recipe.

Gnocchi pesto soup
(slightly adapted from a recipe in Isa Chandra Moskowitz's Isa Does It,
which also appears on PPK)

2 teaspoons olive oil
4 cloves garlic, minced
1/2 large head cauliflower, cut into florets
1L vegetable stock
1/2 teaspoon dried thyme
1 teaspoon salt (add some white miso next time?)
1/2 teaspoon black pepper
1 tablespoon arrowroot
1 cup loosely packed fresh basil leaves
250g fresh gnocchi
400g can cannellini  beans, drained and rinsed
1 small bunch spinach leaves, roughly chopped
toasted pine nuts, to garnish

Pour just enough olive oil into a large pot to cover the base; set it over medium heat. Add the garlic and cook it, stirring, for about a minute, ensuring it doesn't burn. Add the cauliflower and 3 cups of the stock. Stir in the thyme, salt and pepper (plus future miso). Place a lid on the pot and bring it to the boil, cooking for around 10 minutes until the cauliflower is tender.

Place the arrowroot in a cup and gradually pour in the remaining stock to form a smooth paste. Remove the lid from the pot and pour in the arrowroot-stock, stirring it around and cooking for 5 minutes until thickened (mine never did). Turn off the heat and stir in the basil leaves. Blend the soup until smooth, preferably with a stick blender.

Return the soup in the pot to medium heat. Add the gnocchi, replace the lid and cook for 3 minutes. Pour in the beans and spinach leaves, stirring everything together gently, until the leaves are wilted. Serve in bowls, sprinkled with pine nuts.

Sweet potato & red curry soup

April 18, 2014

I've somewhat foolishly signed up to do the Oxfram Trailwalker this year - a 100km walk through the Dandenongs over the course of a weekend, inevitably resulting in pain, tears and ruined friendships. Our team decided to make use of the Easter weekend to get a last burst of training in and headed out Warburton way to sample a section of the trail.

Sadly, Melbourne's forecast of 'a few showers' turned out to be more like 'buckets of freezing icy rain,' leaving me wet, cold and cranky on my return home. Luckily, the meal I'd planned for the evening was the perfect antidote - a spicy, thick soup, bursting with flavour and loaded with fresh veggies.

It's another recipe from Isa Does It and had the twin virtues of being pretty simple to make and being able to thaw the ice in my bones. There's a bit of veggie chopping required to get yourself set up, but from then on it's a big one-pot dish that simmers away quietly filling your house with wonderful aromas. The curry paste and coconut milk give everything a very Thai feel, while the root veggies and kale give it a slightly heartier vibe and the lime juice adds a bit of zing. Now I just need to convince Cindy to make this on the weekend of the actual walk - I can't imagine a better dish to come home to.

Sweet potato & red curry soup with rice and kale
(based on a recipe from Isa Chandra Moskowitz's Isa Does It)

2 tablespoons olive oil
1 brown onion, diced
2 teaspoons salt
3 cloves garlic, minced
1 tablespoon minced ginger
3/4 cup jasmine rice
4 cups veggie stock + 2 cups water (use 6 cups of stock if you've got it)
2 tablespoons red curry paste (we use Maesri)
the leaves from 1 bunch of red kale, shredded
half a sweet potato, peeled and diced
2 carrots, diced
400g can coconut milk
juice of 2 limes
1 tablespoon maple syrup
fresh coriander for garnish

Heat the olive oil in a big pot and throw in the onion and one teaspoon of the salt. Cook for five minutes or so, stirring often, until it's softened up.

Add the garlic and ginger and fry for another minute or so.

Tip in the stock and water, the rice, and the rest of the salt and cover. Bring it all to the boil.

Once it's boiled, drop the heat until you get it at a nice low simmer. Throw in the curry paste, kale, sweet potato and carrot and stir everything together thoroughly. Cover and cook for another 15 minutes, stirring occasionally.

Add the coconut milk, lime juice and maple syrup, stir in some of the coriander and kill the heat.

Serve, garnished with remaining coriander.

Isa's queso blanco

February 9, 2014

Can we talk about Isa's bowls? You might've noticed that they're this thing she does - in fact, there's a whole chapter of them in her latest book. Isa's bowls always look cosy and nourishing. They typically include a grain, a protein, a vegetable or two and a sauce. They look like something good to eat on the couch with a movie.

But Isa's bowls have a dirty little secret. They dirty an assortment of bowls, blenders, pots and pans in the making. They can have you cooking up to four different things simultaneously. Lucky for this one, it was darn tasty and stretched to several lunches. I couldn't stay mad at it for long.

Isa's queso blanco bowl involves brown rice, canned beans, fresh avocado and tomato, a thick cheesy sauce and crispy kale. This is our first time making kale chips (I know, shut up!) and we were mighty impressed by them. A little spray oil and salt yields light and lacy crispy leaves without any bitterness. We further learned that bitterness and chewiness can creep in if you (1) leave the central leaf stem intact, or (2) continue to eat the 'chips' as leftovers the next day. Treat kale chips as a high-maintenance, bake-to-order kinda thing.

Here's the very-good sauce recipe; I imagine you can patch together the rest yourself. If not, try pouring this sauce on nachos and you'll be in couch-and-a-movie territory for sure.

Isa's Queso Blanco
(a recipe from Isa Chandra Moskowitz's Isa Does It)

3/4 cup cashews
1 tablespoon white miso
3 tablespoons nutritional yeast flakes
2 cloves garlic, peeled
2 teaspoons ground cumin
1/4 teaspoon salt
2 tablespoons lemon juice
1 1/4 cups vegetable stock
2 teaspoons oil
1 small onion, finely chopped
2 jalapenos, seeds removed and finely chopped

Cover the cashews in water and soak them for at least 2 hours. 

Drain the water off the cashew and blend them together with the miso, nooch, garlic, cumin, salt, lemon juice and as much of the stock as you can safely fit, until you have a very smooth, thick paste.

In a medium saucepan, heat up the oil. Add the onion and jalapenos and cook them, stirring, until soft (Isa says 3 minutes, but mine took much longer). Pour in the cashew sauce and any remaining stock and simmer the sauce for 10 minutes, stirring often. The sauce will be very thick, ready to pour into your bowl.

Lemon & blueberry loaf

January 11-12, 2014

Last weekend we had another sewing day with Bec and Clamps - Michael made an entire shirt, and Bec and I now have a pretty cool retro dress in the works. Bec prepared bread, Clamps fried seitan, and they put us in charge of snacks. So Michael and I collected shiny vegan treats from the Korean grocers surrounding the Queen Victoria Markets, then delved inside for some cheapish blueberries and lemons.

The blueberries and lemons were for this loaf cake, from Isa Does It. It's a simple one bowl job, and I trialled a couple of tweaks to make it simpler still for my kitchen (all successful!). It took a little less time than expected to bake through, and you can see above that the crust split, which I actually quite like. On top is a simple, runny glaze of vanilla, lemon juice and icing sugar (if you're not keen on those little flecks of white above, sifting the icing sugar should fix that right up). Isa Chandra Moskowitz deems it optional, but if you like a strong lemony flavour in your sweets I'd strongly recommend going for the glaze.

Even if you do skip it, you can be sure of moist, cakey loaf - I had to slice mine thickly to avoid the cake crumbling under the knife. Bec spread her first piece with margarine, and Clamps served one later with a spoonful of coconut yoghurt on top, but I liked this loaf very much on its own.

Lemon and blueberry loaf
(very slightly adapted from from Isa Chandra Moskowitz's Isa Does It)

cake
2/3 cup soymilk
3 tablespoons lemon juice
1 tablespoon finely grated lemon zest
1/4 cup vegetable oil
3/4 cup caster sugar
1 teaspoon vanilla
2 cups plain flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup blueberries

glaze
1/2 cup icing sugar
2 tablespoons lemon juice
1/4 teaspoon vanilla

Preheat an oven to 180°C and line a loaf tin with paper.

In a large bowl, whisk together the milk, lemon juice and zest. Add the oil, sugar and vanilla and whisk some more. Sift in the flour, baking powder and salt, stirring everything together to form a smooth batter. Fold in the blueberries.

Spray the papered loaf tin with a little oil and pour in the batter, smoothing over the top. Bake the loaf for 45-60 minutes, until it's golden brown on top and a skewer through the centre of the cake comes out clean. Leave the cake to cool in the tin for 15 minutes, then outside the tin for at least an hour.

To make the glaze, whisk together the ingredients and spoon or pour them over the cake. The glaze is very runny, so I picked my spots, dribbled the glaze slowly, and allowed some of it to pool in the baking paper. Allow the glaze to cool and set a little before serving.

Rosemary choc-chip cookies

December 17-18, 2013

Back in September I thought I'd hit on a convenient choc-chip cookie recipe to end all other choc-chip cookie recipes in my repertoire. Then, to publicise her latest cookbook Isa Does It, Isa Chandra Moskowitz released a recipe and video for rosemary chocolate chip cookies. They're a similar bowl-and-fork job to my previous recipe except for, ya know, adding rosemary.

It is a game-changing ingredient. It infuses the cookies with a subtle yet unmistakable flavour - green, piney, almost minty. I love it! I was able to use rosemary plucked from our burgeoning balcony garden and the leaves were especially fresh, noticeably more bright and plump than the ones I've bought from the supermarket. When incorporating this savoury element into the dough, I'd suggest that it's extra-important to add that generous pinch of salt to the mix.

Unable to acquire coconut oil in time, I used margarine in my batch. My cookies were golden and tender, and didn't spread much while baking. (By contrast, veganopoulous' coconut oil batch melted out into conjoined pancake cookies!) They weren't quite the chewy caramel nirvana of my other cookies, and I'd like to play around with hybridising these two excellent recipes.

Rosemary choc-chip cookies
(very slightly adapted from from Isa Chandra Moskowitz's
Isa Does It, also posted on The PPK blog)

1/2 cup margarine
2 tablespoons finely chopped fresh rosemary
1/4 cup castor sugar
1/3 cup brown sugar
1/4 cup soymilk
1 tablespoon flax seeds, ground
2 teaspoons vanilla
1 1/3 cups plain flour
1/2 teaspoon salt
1/2 teaspoon bicarbonate of soda
1/2 cup dark chocolate chips
spray oil

Preheat an oven to 180°C and line one or two baking trays with paper.

In a large mixing bowl, beat together the margarine and rosemary with a fork. Thoroughly beat in the sugars. Whisk in the soymilk, ground flaxseeds and vanilla until well combined.

Sift in half the flour and all of the salt and soda and combine them into the mixture with a fork; continue with the remaining flour. Fold in the choc chips.

Spray the baking trays lightly with oil and use two teaspoons to drop tablespoons of the mixture onto the trays. My cookies didn't flatten or spread much, so you could try flattening them a little with the back of a spoon.

Bake the cookies for 10-12 minutes, until just golden brown, and allow them to cool for 5 minutes on the tray before shifting them to a rack.