Mama's Chili

Ingredients
carrot, finely chopped
1/2 onion, finely chopped
olive oil
1 teaspoon paprika
2 teaspoon chile powder
1 teaspoon cayenne
sprinkle of chile flakes
1 lb ground chicken
1 cup white wine
1 tablespoon tomato paste 
1 can plum tomatoes
1 can black beans
1 can kidney beans
1 can white beans
1 box of tomato puree (Pomi)
salt and pepper


To make chili...
Heat olive oil in a heavy based pot. Add onion and carrot and cook until softened about 10 minutes. Add spices and cook until fragrant about 2 minutes. Push the softened veggies to one side of the pot and add the ground chicken and break up with wooden spoon until cooked and broken into small chunks. Season with salt and pepper then add tomato paste and wine, turn up heat to high and cook stirring until wine has evaporated. Next add the can of tomatoes and break up tomatoes with wooden spoon into chunks. Rinse can beans under water in a strainer, then add them to the pot. Stir to combine everything. Add half of the tomato puree, stir, then simmer chili over low heat for at least 20 minutes. Add the rest of the puree and simmer for another 10 minutes until chili has become rich in color and slightly thickened. 
Serve with rice, shredded cheese, sour cream, and avocado.

Greenie Beanie Penne

Ingredients
2 artichokes
lemon
olive oil
rosemary sprig
3/4 cup fava beans
10 asparagus spears, cut diagonally into 2 inch peaces
1 1/2 cups peas
2 cups spinach
1/2 lbs penne pasta
5 tablespoons butter, cut into pieces
salt and pepper
parmesan


To prepare artichokes...
Preheat oven to 400F. Finely grate half a lemon, set aside. Fill a bowl with cold water and squeeze in the juice of half a lemon and add the lemon half to the water as well. Trim of all the tough outer leaves of each artichoke until only the pale green leaves are left. Cut off an inch from the top and trim stem. Rub artichoke with remaining lemon half to prevent discoloration. Drop artichokes into lemon water. Drain and pat dry. Cut artichokes in half then in half again so you have 8 equal pieces. Place artichoke pieces, grated lemon, olive oil, rosemary, salt and pepper in a baking dish. Cover baking dish tightly with foil and bake until artichokes are tender, about 30 minutes. Remove from oven and carefully remove foil from pan because steam will escape.


To prepare favas and asparagus...
Meanwhile, bring a saucepan of water to a boil. Add fava beans and asparagus. Cook until crisp and tender about 2 minutes. Drain, and transfer veggies to a bowl of ice water to cool. Drain and set aside.


To make pasta...
Cook pasta in a pot of boiling water until tender. Drain reserving 1 cup of pasta cooking liquid.
Meanwhile, place peas in a small saucepan with salt and add enough water just to cover. Bring peas to a boil then drain. Puree peas with a blender until smooth. Add 1/2 cup of the pasta water to blender and puree until very smooth, season with salt and pepper. Bring butter and remaining pasta water to a simmer in a large pan over high heat. Add artichokes, asparagus, fava beans, and spinach. Stir until veggies are heated and spinach has wilted, about 2 minutes. Add pasta and pea puree and toss everything to coat.
Divide among plates and serve with grated parmesan. Enjoy!!

Banana Muffins

Ingredients
1 1/2 cups self raising flour
3/4 cup sugar
2 eggs
250ml milk
120g butter, melted
pinch salt
banana mashed


To make muffins...
Preheat oven to 180C (350F). In a large bowl sift together flour, sugar, and salt. In a separate bowl whisk together eggs and milk. Make a well in center of flour mixture then stir in the milk mix. Next stir in melted butter until everything is fully combined. Mash up banana with a fork then fold chunks into mixture. Line muffin tin with paper cups and evenly fill each cup. Bake for about 35 minutes or until muffins have risen and tops are golden. 
Serve muffins with butter and your favorite jam.

Breaded Pork Chop with Sauteed Apples and Potatoe

Ingredients
pork chops
olive oil
3 tablespoons butter
1/2 cup flour
1 egg
3 tablespoons milk
1/2 cup breadcrumbs
salt and pepper
fingerling potatoes (steamed 20 min, peeled)
2 granny smith apples (peeled, cored, and cut into 6 pieces)
12 sage leaves
2 garlic cloves (crushed)
1/3 cup white wine
1/3 cup chicken stock


To make pork chops...
Preheat oven to 170 C. With a meat hammer pound chops to make a little thinner. Using three separate plates, on one plate put the flour seasoned with salt and pepper, on another whisk together the milk and egg, and on the third place the breadcrumbs. First dip the pork chops in the flour, then in the egg mixture, and last dip in breadcrumbs so they are evenly coated. Heat 1/3 cup of olive oil and 1 tablespoon of butter in a large frying pan. When the oil is hot add the chops and cook on each side until golden brown and crispy. Once the chops are browned place on a baking tray and bake in the oven for at least 5 minutes so the meat cooks all the way through. 


To make apples and potatoes...
Add 1 tablespoon of butter, olive oil, apples, potatoes, garlic, and sage to a pan. Cook on medium heat until butter has turned slightly golden. Then add wine and cook for 2 minutes. Next add the chicken stock and cook for another 2 minutes. Potatoes and apples should be sauteed and tender. Finish by stirring in another tablespoon of butter.
Serve pork chops with sauteed apples and potatoes with a wedge of lemon.

Vanilla Bean IceCream

Ingredients
2 cups cream
1 cup milk
3 egg yolks
2/3 cup sugar (superfine)
1 vanilla bean
1 tablespoon honey


To make IceCream...
In a saucepan heat cream and milk in a until warm but not boiling. Scrap the seeds out of the vanilla bean and add them to the saucepan including the vanilla pod itself. Remove pot from heat. In a bowl whisk together egg yolks and sugar until thick and pale in color. Slowly poor warm milk mixture over the eggs while continuously whisking making sure the eggs don't scramble. Once all the milk has been incorporated poor mixture back into saucepan and return to heat. Stir continuously with a wooden spoon over low heat for about 5 minutes until mixture begins to thicken. You will be able to tell when it is thick enough by drawing a line on the back of the spoon with your finger, if the line stays and shows clearly the mixture is ready. Add honey then remove from heat and let the mixture completely cool. Poor into ice cream machine and let it churn for at least 30 minutes, mixture should become thick, creamy, and delicious!

Arancini

Ingredients
For arancini...
1/2 onion, finely chopped
celery, finely chopped
olive oil
1 cup arborio rice
3 cups chicken stock
4 basil leaves, chopped
1/2 cup parmesan
grated mozzarella
1/2 cup bread crumbs, panko
1 egg
salt and pepper
For Bolognese...
1/2 onion
celery
carrot
1 garlic clove
olive oil
3/4lb ground beef
1/2lb ground lamb
1/2 cup white wine
1 can plum tomatoes
1 can tomato puree
4 basil leaves
1 mint leaf
4 thyme sprigs
salt and pepper
1 tablespoon sugar
1/2 tablespoon balsamic vinegar


To make arancini...
Heat olive oil in a large pan, add onion and celery and cook until softened about 5 minutes. Meanwhile, In a separate saucepan heat chicken stock. Next, add arborio rice to pan with onion and celery and stir to coat in oil, toast rice for 2 minutes. Gradually add stock one ladle full at a time to pan, continuously stir between each addition until stock is absorbed. Keep doing this for about 20 minutes until rice is tender and plump. Turn the heat off and add chopped basil and parmesan to rice and stir. Season with salt and pepper. Put risotto mixture into a Tupperware and place in fridge to cool.  
Make bolognese while risotto is cooling.


To make bolognese...
Heat olive oil in a sauce pan, add finely chopped onion, carrot, celery, and garlic, cook for 10 minutes until vegetables are softened. Add ground meat to pan and break up with wooden spoon until all the meat is broken up and cooked through. Season with salt and pepper. Add white wine, cook until evaporated. Next add can of plum tomatoes breaking tomatoes up into chunks. Add thyme sprig, season to taste, then simmer for 10 minutes until sauce begins to thicken. Add tomato puree, sugar, vinegar, and chopped mint and basil. Stir sauce and simmer for another 10 minutes. 
finish making arancini.


To finish arancini...
Remove cooled risotto from fridge. Roll risotto into golf ball sized balls and stuff each ball with a little mozzarella. Whisk egg in a bowl, and sprinkle bread crumbs in a separate bowl. Dip each risotto ball in egg then roll in breadcrumbs and evenly coat.
Heat about 1 cm of olive oil in a large frying pan. Make sure oil is really hot then place balls evenly spaced in pan and cook until balls are golden in color on all sides. 
Serve arancini on top of bolognese and sprinkle with grated parmesan...yummmmmyyyy!!

Scones

Ingredients
1 cup cream
1 1/2 cups flour
2 teaspoons baking powder
1 1/2 tablespoons caster sugar (superfine)
milk
extra cream 
jam


To make scones...
Preheat oven to 180C (350F). Whisk cream until soft peaks form. Sift over flour, baking powder, and sugar. Stir to combine. Turn onto a lightly floured surface and press out dough until 1 inch thick. Cut into rounds, place on baking tray lined with non stick baking paper and brush tops with a little milk. Bake for 15 minutes until puffed and golden. 
Serve warm with cream and jam! :) makes 6

Sticky Toffee Date Pudding

Ingredients

1 ½ cup flour

½ teaspoon baking powder

¼ teaspoon baking soda

4 oz chopped dates

½ stick of butter

¾ cup dark brown sugar

¼ cup sugar

2 eggs

For the sauce...

4oz butter

½ cup cream

½ cup brown sugar

To make puddings...

Preheat oven to 180C (350F). Butter 4 ramekins. Sift together flour, baking powder, and baking soda. In a small saucepan simmer chopped dates and 1/2 cup of water for about minutes until most of the water is evaporated. Food process the date mixture to a smooth paste. In an electric mixer fitted with a paddle attachment beat butter and sugars on medium until light and fluffy. Add eggs and mix until combined. Slowly add flour mixture and mix until combined. Scrap down the sides then add warm date puree a little at a time beating after each addition until incorporated. Divide batter between ramekins filling about 3/4 full. Bake for about 30 minutes until a skewer comes out clean.

To make sauce...

In a small saucepan over medium heat stir together butter, cream, and sugar. Stir till sugar is melted then simmer for 10 minutes, stirring occasionally. Sauce should become thick, rich, and golden. 

To serve cut the tops off of the puddings. Then invert onto a plate then cut the puddings in half horizontally. Poor sauce on pudding and place top half back on. Serve with vanilla ice cream and more toffee sauce drizzled on top. 

Salmon with Tomato Braised Chickpeas and Fresh Yogurt Sauce

Ingredients
salmon
1 can plum tomatoes
1 can chickpeas, rinsed
1 garlic clove, chopped
5 sage leaves
olive oil
1 tub yogurt
4 mint leaves
1 teaspoon coriander
1/2 lemon
salt and pepper


To make Braised Chickpeas...
In a sauce pan heat olive oil on medium low and add garlic and sage leaves, cook until fragrant about one minute. Add chickpeas and can of tomatoes including the juice. Break up the tomatoes and simmer on medium for 15 minutes. Season with salt and pepper.


To make Yogurt...
In a small bowl mix together yogurt, juice of half a lemon, chopped mint and coriander, salt, and pepper.


To make Salmon...
Season both sides of fish with salt and pepper. Heat pan and place salmon in pan skin side down. Cook skin side down for five minutes. Flip and then cook until preferred doneness, about six more minutes.
To serve place salmon on top of braised chickpeas then top with yogurt sauce! ENJOY!!

Best Ever Lasagna

Ingredients
lasagna sheets
buffalo mozzarella, torn
grated parmesan
ricotta
spinach
For Meat Sauce...
1/2 onion
1 garlic clove
1 carrot
1 celery stalk
olive oil
salt and pepper
1 lbs ground grass fed beef
1 lbs ground pork
1/3 cup white wine
1 can plum tomatoes
500g tomato pure
1/2 tablespoon balsamic vinegar
1 teaspoon sugar
5 basil leaves
1 mint leaf
For béchamel...
2oz butter
4 tablespoons flour
20 oz milk
salt and pepper


To make meat sauce...
Finely chop carrot, celery, onion, and garlic. Heat olive oil in a heavy based pan and add vegetables and cook until softened about 5 minutes. Add ground meat,use wooden spoon to separate into chunks and cook until no longer pink but don't brown, season with salt and pepper. Add wine, then cook off for about 1 minute. Next add can tomatoes, puree, vinegar, and sugar. Stir to combine continue to simmer for 10 minutes then add chopped basil and mint leaves stir in then remove from heat. 
Preheat oven to 190 C (350 F).
Boil a kettle full of water. Lay sheets of pasta in a baking tray then cover with boiling water. Let the pasta sit in the water for 15 minutes then remove sheets from water and place on a plate.


To make béchamel...
Melt butter in a pot over medium heat,add flour and continuously whisk until a ball forms,about two minutes. Remove from heat and slowly add milk while continuously whisking. Return to heat and keep whisking until sauce thickens and becomes silky smooth. Add salt, pepper, and nutmeg. 


Assembling lasagna...

First spread a layer of meat sauce on the bottom of baking dish. Then top with a layer of pasta sheets. Next spread over another layer of meat sauce, then a layer of béchamel. Randomly dollop with chunks of ricotta, then sprinkle over a layer of spinach leaves. Begin pattern again starting with pasta sheets, then meat sauce, béchamel, ricotta, and spinach. Finish assembly with one more layer of pasta, meat sauce, and béchamel. Then top the whole lasagna with a sprinkling of parmesan and mozzarella. Bake in the oven for 30 minutes until the top is golden in color. Let lasagna sit for 10 minutes then serve.

Fruit Crumble

Ingredients
any fruit/combination
-berries
-pear
-peach
-apple
-fig
3 oz butter
1/2 cup flour or almond meal
1/2 cup brown sugar
4 tablespoons rolled oats
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch of salt
1 tablespoon flour
1 tablespoon sugar


To make crumbles...
Preheat oven to 190 C (400 F). Chop your choice of fruits into similar size pieces. Toss fruit in a bowl with tablespoon of flour and sugar. In a separate bowl combine butter, brown sugar, flour, baking powder, rolled oats, salt, and cinnamon. Combine the mixture together in between your fingers until you get a consistency of course crumbles. Fill ramekins with fruit mixture then top each with crumble topping. Place ramekins on a baking tray and bake in oven for 20 minutes. 
Serve crumbles with vanilla ice cream.

Battered Fish with Fava Bean & Rice Salad

Ingredients
cod
canola oil
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon turmeric
1 can soda water
1 cup rice
1 cup fava beans
1 can artichoke hearts
olive oil
1 lemon
salt & pepper
parsley
mint


To make salad...
Cook rice in rice cooker. When ready season with olive oil, half the juice of a lemon, and salt and pepper. Next blanch fava beans for about 1 minute. Fold fava beans and chopped parsley through rice. Top with halved artichoke hearts and chopped mint leaves. Drizzle with extra olive oil. 


To make fish...
Cut cod into strips. In a bowl sift together flour, baking soda, pinch of salt and turmeric, then whisk in soda water till you get a smooth batter. Heat a centimeter of canola oil in a pan. Dredge fish in flour then dip in batter and gently place in hot oil. Cook fish on each side for about 1 minute until nice and golden in color. Remove fish from pan and place on a plate on top of a paper towel. 
Serve fish with rice salad and extra wedge of lemon!

Asparagus, Pea and Mint Risotto

Ingredients
1 cup arborio rice
1 quart chicken stock
1/2 onion
1 tablespoon of butter
olive oil
1/3 cup white wine
1/2 cup peas
1/2 cup asparagus
5 mint leaves, chopped
1/2 cup parmesan cheese
salt and pepper
1/4 cup creme fraiche


To make risotto...
Chop onion finely. Heat olive oil in a pan and add onion, cook until softened. Add butter and rice and lightly toast for about 1 minute continuously stirring. Add white wine and stir until cooked away. Gradually add ladles of stock to pan and stir until each addition is absorbed. Do this until rice is fully cooked about 30 minutes. Add mint and parmesan stir till thickened. Then add asparagus and peas and creme fraiche. If risotto has become to thick add a little extra stock. 
Serve with extra parmesan or goat cheese crumbled on top. 

Bread and Butter Pudding

Ingredients
sour dough loaf
butter
nutella
1/2 cup sugar
3 cups milk
3 eggs
1 teaspoon vanilla
banana
walnuts
chocolate


To make pudding...
Preheat oven to 160 C. Cut bread into slices, butter one slice and spread nutella on one slice then sandwich slices together. Cut bread sandwiches into 1/2 inch strips. Butter a baking dish then layer bread strips in dish.  Put banana, chocolate, and walnut pieces throughout the strips of bread. In a mixing bowl whisk together eggs, sugar, milk, and vanilla. Poor mixture over bread and let soak for 10 minutes. Place baking dish into a larger baking dish and fill half way up with boiling water. Place in oven and bake for 1 hour. 
Serve with vanilla ice cream.

Salmon with Creamy Lentils

Ingredients
salmon
olive oil
1 cup lentils
chicken stock
1/2 onion
2 carrots
2 celery stalks
thyme
parsley
sage
bay leaf
1/2 potato, peeled
salt & pepper
1 tablespoon vinegar
2 cup spinach
1/4 cup of creme fraiche  


To make lentils...
Finely chop onion, carrots, and celery. Heat olive oil in a pot add vegetables and cook until softened, about 10 minutes. Season with salt and pepper, tie herbs together with a piece of string then add them to the pot and the potato. Add lentils and poor in about an inch of chicken stock, cover and simmer on low for 30 minutes. Remove lid then with the back of your wooden spoon mash up the potato and stir into the lentils.  Roughly chop the spinach and add it to the pot with the vinegar. Cook for a minute until spinach has wilted, then stir through creme fraiche.


To make salmon...
Season salmon with salt and pepper. Heat pan and cook skin side down for 5 minutes, flip then cook until preferred doneness about 5 more minutes. 


serve lentils with salmon on top.

Tomato & Basil Soup with Toastie

Ingredients

1/2 onion

1 garlic clove

olive oil

8 plum tomatoes 

1 can of plum tomatoes

3/4 quart chicken stock

10 basil leaves

3 thyme sprigs

1/4 cup cream

salt & pepper

sour dough

cheddar cheese 

butter

To make soup...

Preheat oven to 400 F (190 C). Cut plum tomatoes in half toss in olive oil, salt, and pepper then place on a baking tray. Bake in oven until soft and bubbly about 30 minutes. Meanwhile chop onion and garlic finely. Heat olive oil in a pot and add onion and garlic and cook until softened. Add basil, thyme, can tomatoes, chicken stock, and baked tomatoes with pan juices. Simmer soup uncovered for 40 minutes. Next use a immersion blender and blend to desired consistency. 

To make toastie...

Heat panini press. Cut sour dough loaf into nice slices. Butter pieces of bread then add cheese. Cook in panini maker until golden and cheese is melted.

Dip toastie in soup and enjoy!

Rustic Chocolate Crostata

Ingredients
For pastry..
2 cups flour
2 tablespoons caster sugar
1 tablespoon icing sugar
5 tablespoons (150g) cold butter, cubed
2-3 tablespoons ice water
For filling...
100g (3.5 oz) milk chocolate
4 tablespoons butter, melted
3 egg yolks
1/2 cup caster sugar
1/2 teaspoon cocoa powder
1/2 teaspoon vanilla
1/4 teaspoon baking powder


To make pastry...
In a food processor pulse, flour, sugar, and butter together until you get the consistency of fine breadcrumbs. Gradually add in the water while the motor is running until the dough comes together. knead into a ball, flatten into a disk, then wrap in plastic wrap and refrigerate for 30 minutes. 
Preheat oven to 350 F(180 C).


To make filling...
Melt butter in the microwave. 
Melt the chocolate in a bowl over a pot of simmering water, gradually stir in the melted butter until you get a smooth consistency. Set aside.
In another bowl whisk egg yolks and sugar together until thick and pale in color. 
Whisk the chocolate mixture into the egg mixture. Then whisk in the cocoa powder, vanilla, and baking powder. 


Cut the dough into four equal pieces. Roll out each piece between two sheets of non stick backing paper or on a floured surface until 2mm thick. Place the four pieces of rolled out dough onto baking trays covered with a silpat or baking paper. Scope a few spoonfuls of the chocolate mixture into the center of the rounds then fold the sides of the dough over the edges to form the crust. It doesn't have to be perfect since this is a "rustic" pie. 
Bake in the oven for about 30 minutes or until crust is golden.
Cool slightly then serve with ice cream.
Makes 4 galettes.

Baked Ricotta & Spinach Gnuddis

Ingredients
For gnuddi...
450g spinach
16oz ricotta
1/2 cup grated parmigiano-reggiano
1 egg yolk
5 tablespoons flour
salt & pepper
1 tablespoon olive oil
For tomato sauce...
1 tablespoon olive oil
1/4 white onion, diced finely
1 garlic clove, chopped
1 can of whole plum tomatoes
6 basil leaves,chopped
1 teaspoon sugar
1/2 teaspoon of balsamic


To make gnuddi...
Bring a pot of water to a boil then add a pinch of salt. Put spinach in water and cook for 1 minute, rinse under cold water to stop the cooking. Next drain as much of the water out of the spinach by squeezing it in paper towels. 
Place spinach, ricotta, parmesan, and egg yolk in a bowl and mix to combine. Gradually add tablespoons of flour until mixture becomes less moist and combined better. 
cover your hands in a little olive oil, then roll medium sized balls of ricotta mixture in your hands. Make about 32 balls, set aside and make tomato sauce. Peheat oven to 350 F(180 C).


To make tomato sauce...
Heat a little olive oil in a saucepan and add the chopped onion and garlic. Cook for a minute or so then add some chopped basil. Poor in the tomato juice, then squeeze the tomatoes in your hands so they mush up then add to pan. simmer sauce for a few minutes until slightly thickened. If you like your sauce less chunky,with an immersion blender, slightly blend sauce to your preferred consistency. 


In oven proof dishes place sauce and about 8 gnuddis then top with grated parmesan.
Bake in oven for 20-30 minutes.
makes 4 individual dishes.

Chocolate Pavlovas

Ingredients
5 egg whites
1 1/4 cups caster sugar (superfine)
200g dark chocolate
1 tablespoon cornstarch
1 1/2 cups whipping cream
1/2 cup mascarpone
1 tablespoon marsala liqueur
1 tablespoon icing sugar


To make pavlovas...
Preheat oven to 250 F(120 C). Line two oven trays with baking paper or a silpat. 
Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar, beating until each addition is dissolved. Finely chop 75g of the dark chocolate and fold into meringue mixture with sifted cornstarch.
Shape meringue into 8 rounds on lined trays. Use the back of a spoon to make a small indentation in each pavlova. Bake for 1 hour 15 minutes, swap position of trays half way through. Pavlovas should look dry and crisp when done. 
Turn off the oven and cool pavlovas in the oven with the door ajar.


To make topping...
Chop 75g of the remaining dark chocolate, place in small saucepan with half of the cream. Stir over low heat until chocolate melts and mixture is smooth. Set aside and cool slightly.

Beat the remaining cream in a bowl until soft peaks form. Then beat in mascarpone, marsala, and sifted icing sugar until just combined.
Cut the remaining chocolate into shards. Serve pavlovas topped with cream mixture, chocolate sauce and chocolate shards.
Makes 8 individual pavlovas

Mini Peach Tart

Ingredients
Short Crust Pastry
2 cups plain AP flour
3 tablespoons caster sugar (superfine)
150g (5 oz) cold butter, chopped
2-3 tablespoons ice cold water
Filling
3/4 cup sour cream
2 tablespoons caster sugar (superfine)
1 egg
1 egg white, extra
1 tablespoon of sugar
4 peaches, stoned and sliced


To make pastry...
Process the flour, sugar, and butter in a food processor until it resembles fine breadcrumbs. While the motor is running, slowly add enough iced water until the mixture just combines into a smooth dough. Knead the dough lightly, wrap in plastic wrap and refrigerate for 30 minutes.
Roll out pastry between sheets of non-stick paper or on a floured surface until 2mm thick and line tart tins. line tins with baking paper and fill with pastry weights or uncooked rice. Bake for 10 minutes, remove weights and bake until pastry is golden about 10 minutes.


To make filling...
In a bowl whisk together sour cream, caster sugar, and egg. Pour into tart shells and bake for 10 minutes. Remove from the oven and increase oven temperature to 400 F (200 C). Place the egg white in a bowl and whisk until soft peaks form. Stir through the sugar and peach slices until coated then place on top of cream filling. Sprinkle tops with extra sugar and bake for about 20 minutes or until golden. 
Serve with ice cream.
makes about 4-5 mini tarts(4 inch)