Entertaining to Impress without Stress

This is an occasion when you’d like to pull out all the stops for special friends or family (or your boss), but without last-minute stress in the kitchen. Alternatively, have you at times felt guilty for not having reciprocated a dinner party? Perhaps you’re too intimidated to do so, particularly if one of your potential guests is a fabulous cook? This chapter will hold your hand through the process, allowing you to feel relaxed and at ease with your guests.

On the Menu

Spicy tomato soup with a swirl of coriander and cucumber raita, and crunchy croutons

Salmon and cucumber mousse, served with crackers or warm slices of baguette

Karoo lamb drizzled with honey and herbs, or fillet of beef with a mushroom and port reduction, served with Mediterranean roasted vegetables and polenta

Cheesy potato gratin

Rösti with salmon and sour cream

Duo of Swiss chocolate mousse

Coffee cream gâteau

Menu A

Blue cheese crème brûlée, with slices of warm baguette

Fillet of beef with a mushroom and port reduction, served with polenta and Mediterranean roasted vegetables

Refreshing pineapple mousse

Menu B

Warm phyllo parcels with Brie and cranberry or fig preserve

Karoo lamb tagine, served with couscous with feta, peppers and fresh herbs

Coffee cream gâteau

Menu C

Rösti with salmon and sour cream

Fillet of beef (or roasted Karoo lamb) with a mushroom and port reduction, served with cheesy potato gratin and roasted vegetables

Chocolate fondue

Menu D

Cheese mousse with preserved figs, served with warm sliced baguette

Honey- and port-glazed gammon, served with Cheesy potato gratin and vegetables

Chocolate and cherry cream meringue gâteau

Menu E

Salmon and cucumber mousse, served with an assortment of savoury biscuits

Chicken and mushroom phyllo pie

Frozen meringue roulade

Menu F

Roasted red pepper roulade

Karoo lamb tagine, served with Couscous with feta, peppers and fresh herbs

Duo of Swiss chocolate mousse

Option of fourth course for each menu: Visually appealing cheese platter

With coffee: Mum’s never-go-wrong chocolate profiteroles, Macaroons/meringues, miniature cupcakes

Keep it simple

The secret to a stress-free dinner is not to plan a menu that requires too much last-minute attention. Even for a more formal dinner, you don’t want to be roasting potatoes and cooking vegetables in your best dress!

For this type of entertaining, my rule is that 75% of the meal should be prepared in advance. It’s easy to choose starters and desserts that can be made the night before the party (with perhaps only some minor assembly and garnishing at the last minute). Choose accompaniments to your main course that can also be prepared ahead (for example, a potato bake) and later just popped into the oven. My mom has always emphasised to me that the most important rule when entertaining is to make your guests feel welcome and at ease. This is not always easy, particularly as people often have a habit of arriving just when things reach a crescendo in the kitchen. But it’s something to bear in mind. It’s also worth reminding yourself that there’s not much point in having a lavish meal if guests feel that their host is treating it as an ordeal.

Probably because of today’s rushed lifestyle (and our need for instant gratification, often translating into street food, unset tables, sauce dripping down chins!) an invitation to a formal dinner is a real treat. Television series such as Downton Abbey have reawakened an interest in good social etiquette and the art of fine dining, and while it’s not necessary to slavishly follow old rules, they can be used as a guide for making guests feel extra special (see the section on dining etiquette on page 82). My ultimate culinary destination has to be Italy where people live to eat, not eat to live. It’s interesting that in many Italian restaurants – and not necessarily the poshest – starched tablecloths and serviettes still grace the table, and waiters continue to dress immaculately for dinner. Such gestures help to turn even the simplest meal into a memorable and special occasion.

Becoming organised

Refer to ‘General Guidelines for Any Type of Party’, on page 5.

Plan of action and countdown

Up to 1 month before, make and freeze the following
  Spicy tomato soup (page 86), but without any accompaniments at this stage
  Coffee cream gâteau (page 95)
3–5 days before the dinner
  Purchase drinks for the party (and organise ice if required and where to store it).
2 days before the dinner
  Check that you have all the ingredients to decorate cakes and sweet items from your menu.
  Check that you have all the ingredients for the savoury items on the menu, including salads or herbs for garnishing.
The day before the dinner
  Set the table for the party and put out various glasses, cups and saucers for tea and coffee, tea or coffee pots, milk jugs, cutlery, serviettes, etc. Fill and cover sugar pots and put out the teas and coffee that you will be offering.
  Arrange any flowers that you might be using.
  Make the Salmon and cucumber mousse (page 87).
  Make the Spicy tomato soup (if you have not made and frozen this in advance) and prepare the raita and croutons. (If you prefer the croutons warm, retoast them slightly before serving.)
  Make the Duo of Swiss chocolate mousse (page 94).
On the day of the dinner
  Defrost any remaining sweet and savoury items for the dinner (this should be done at least 3 hours before the party), except the Coffee cream gâteau.
  Defrost the Spicy tomato soup in the morning.
  Prepare the Rösti with salmon and sour cream (page 93). Assemble just before serving.
  Purchase fresh baguettes/bread rolls to accompany the meal.
  Fry the fillets for the Fillet of beef with a mushroom and port reduction (page 90), just to sear them (final cooking in the oven to be done later).
  Prepare the lamb for the Karoo lamb drizzled with honey and herbs (page 88), ready for roasting (time this according to your intended serving time).
  Prepare the Cheesy potato gratin (page 92) and Polenta (page 89) if you intend to grill it.
  Prepare the roasting vegetables.
  Fill the milk jugs and put out drinks an hour or two before the dinner begins.
Half an hour to an hour before the dinner
  Smaller savouries that you purchase, such as sausage rolls, etc., may be heated just before the dinner begins so they remain warm for the duration of the meal.
  Put out sweet items and decorate or dust with icing sugar.
  Cook the Polenta.
  Slowly heat up the Spicy tomato soup and garnish when ready to serve.
  Put out the salads and dressings.
  Assemble the Rösti with salmon and sour cream.
  Place the fillets in the preheated oven just before you intend to serve these.
  Bake the Cheesy potato gratin and roasting vegetables approximately an hour before you intend to serve them.
  Take the Coffee cream gâteau out of the freezer just before serving, and decorate.

Dining Etiquette 101

Setting the scene

For many people the following guidelines will be redundant. However, for those readers unfamiliar with Western etiquette, they may be useful.

The do’s and don’ts of table settings

The first basic ‘rule’ to bear in mind is that cutlery is always placed according to the order in which food will be served. In other words, you start from the outside and work your way inwards for each subsequent course. Thus the cutlery used for the starter course (if applicable) is furthest away from your place setting (or where the charger/underplate is). Place cutlery for the next course inward from that. If, for example, you plan on having the salad course first, followed by a fish course, place the cutlery for the salad outermost, followed by the fish knives and forks, and then the cutlery for the main course. Position the soup spoon outermost on the right-hand side of the place setting (i.e. with the knives). If soup is the first course (and the butter knife is not on the bread plate), place the butter knife outermost on the right-hand side. Note that the sharp or cutting edges of the knives face inwards (i.e. towards the dinner plate).

Place the dessertspoon and fork at the top of the place setting, with the fork below the dessertspoon. The dessert fork tines (prongs) face rightwards, and the spoon faces leftwards. According to British etiquette, place the bread plate on the left-hand side of each place setting, with a butter knife laid across it. Place drinking glasses on the right-hand side of each place setting, above the dessert cutlery. Range these in a line from left to right, diagonally or in a triangular shape and in the order in which they are to be used. There should be a water glass, a white and/or red wine glass, a champagne glass if applicable and a glass for a dessert wine (again if applicable), and so on.

Position a serviette (or napkin) to the left of each place setting (on the bread plate if you are using bread plates, with the butter knife on top) or in the centre of each place setting. Charger plates will be in place from the outset and the serviette can be placed on the charger plate. Upon being seated, you should place the serviette on your lap during the course of the meal and leave it unfolded on the table at the end of the meal. To indicate that you’re finished eating, place the knife and fork parallel together on the plate, with the fork tines facing upwards.

According to etiquette norms, keep the fork in the left hand while eating, and the knife in the right, preferably with the tines of the fork facing downwards. Hold a soup spoon in the right hand and tip the soup bowl slightly away from you while eating. Sip the soup from the side of the spoon. If the butter dish is passed to you, take some for your bread/bread roll and place it on your side plate (do not butter bread directly from the main butter dish). Bread is broken/torn at the table and not cut.

Do not reach over or stretch for items on the table; rather ask that they be passed to you. In the past, items were passed to the left. Guests typically wait for the host/ess to start eating before they do, unless the host/ess asks them to begin. Diners should never lick their fingers or cutlery (especially a knife) at the table or chew with their mouths open or while talking!

Serve food from the left and clear from the right (don’t stack or scrape plates in a formal dining setting). White wine and champagne glasses are held by their stem (to keep the wine chilled) while red wine or cognac glasses are cupped around the bulge of the glass (as this adds slight warmth to the liquid).

Nowadays, you don’t have to stick strictly to the placement of items. The above should rather be used as a guide depending on the degree of formality of the occasion (and the amount of cutlery you may or may not have).

Table linen and flowers

Decide on a colour theme for your dinner party and tie in the table linen and flowers with this theme. For a formal setting it’s preferable to use starched linen table napkins rather than paper serviettes. Remember not to arrange flowers so that it’s difficult to see or converse with other guests at the table. Flowers don’t need to be formally arranged. A tied bunch in an elegant vase can be equally effective. A modern trend is to have a number of small containers (such as different glass or crystal vases, or old silver teapots/trophies/containers) filled with different flowers (either in a particular colour scheme or using various flowers that work well together). As an alternative to flowers, fruit (such as lemons) make attractive table décor. These can be stylishly arranged in either a large-stemmed glass vase, pudding bowl or basket. Don’t forget to include some leaves for additional flair.

Vegetables can also be used as table décor. Artichokes, pumpkins and aubergines are beautifully coloured and lend themselves to imaginative decorative settings, particularly for a French-inspired meal. Remember that herbs can be added to a flower arrangement – or could even replace flowers – and add a wonderful fragrance during the meal. These days faux flowers are also all the rage; you can even make your own from paper.

Place cards are not essential, but add a personal touch. They also allow you to think through the ideal placement of guests in order to get the conversation flowing. These cards can be handwritten and tied to the serviettes with twine or ribbon (depending on the setting) or else attached to an item of fruit, such as a pear. Edible place cards (such as a biscuit with a person’s name on it) add a special personal touch to the table.

Spicy tomato soup
with a swirl of cucumber raita and coriander

Whenever I serve this soup, people beg me for the recipe. My husband was the first person to rave about it, and because he kept asking for it, I decided he should learn to make it too. Not only did he master the art, we now also enjoy it more often. With its wonderful aromatic and subtly spicy flavours, this soup is deliciously different from standard tomato soup. If you can get your hands on ripe organic tomatoes, the flavour of the soup is that much better. Another advantage is that it can be made a day or two in advance. The addition of the raita is a must!

  1. In a medium saucepan, sauté the onion in the olive oil for 3–4 minutes.
  2. Add the garlic. Do not let the mixture burn. Add the chilli and all the dry herbs and spices and cook for a couple of minutes, again ensuring that the mixture doesn’t burn.
  3. Stir in the fresh herb sprigs and tomatoes, then simmer for a few minutes. Pour in the stock and allow the soup to simmer for just less than 30 minutes.
  4. Remove the herb sprigs and the star anise. Blend the soup mixture in a liquidiser. Return the mixture to the saucepan and sprinkle over a few more chopped fresh herbs, then heat until hot enough to serve. Season with salt and pepper to taste and add the sugar. Pour the soup into serving bowls, add a large dollop of cucumber raita and garnish with some coriander.

Serves 4–6

Cucumber raita

  1. Place the grated cucumber in a sieve and allow the excess liquid to drain off.
  2. Mix in the yoghurt and garlic.
  3. Season to taste and serve.

Salmon and cucumber mousse

This is a wonderfully light starter, served with a wedge of lemon, cracked black pepper and savoury crackers. It’s also perfect to take along to a picnic. Alternatively, serve it to friends as a light summery lunch accompanied by a fresh baguette and a glass of wine.

  1. Sprinkle the gelatine over the stock in a saucepan. Leave it to sponge a little, then dissolve the gelatine in the stock over very low heat (but not in the microwave). Add the sugar and stir to dissolve. Set aside to cool slightly.
  2. In the meanwhile, place the cream cheese, mayonnaise and crème fraîche or cream in the bowl of a food processor (use a blender if you don’t have a food processor, but be careful not to over-blend). Pulse to gently mix these ingredients.
  3. Add the flaked salmon or tuna, lemon juice and tomato sauce, then pulse to combine gently. Add the gelatine (which should be tepid, not hot) and pulse until the desired consistency is achieved (not too coarse, but also not like baby food). Stir in the cucumber, spring onions, herbs and seasoning. Mix in the spicy sauce, if using.
  4. Pour into a lightly oiled mousse mould, cover and refrigerate until set. Unmould and garnish with decorative salad leaves and/or baby herbs, baby tomatoes and some lemon wedges.

Serves 6–8

Karoo lamb drizzled with honey and herbs

The beauty of roasting lamb for a dinner party is that it doesn’t require too much last-minute attention. My Aunt Joan’s faithful cook, Mary, once shared with us her secret for producing the perfect roast leg of lamb – to cook it in a shallow water bath. It produces a moist and succulent end result. This lamb can be served with either roasted vegetables and grilled polenta or, instead of polenta, potato gratin with a rosemary, mushroom and port reduction.

  1. Preheat the oven to 180°C.
  2. Make small incisions (about 10 or so) in the leg of lamb and place the slivers of garlic and a rosemary needle-leaf in each incision.
  3. Place the leg of lamb in a roasting dish and rub it generously with salt and pepper. Coat it with olive oil and balsamic vinegar. Then drizzle over some honey and rub this all over the lamb. Combine the chopped garlic and chopped rosemary and pat this mixture on the top part of the lamb.
  4. Add the stock to the roasting dish, some juniper berries and sprigs of thyme, then cover the dish loosely with aluminium foil.
  5. Roast for about 45 minutes. Remove the foil, then continue to roast, uncovered, until the lamb has browned beautifully. Cooking times will vary according to how well done you prefer the meat. As a rough guide, a medium size roast should bake, uncovered, for another 15–25 minutes and a large roast for a further 30–40 minutes. Be careful not to overcook the lamb.

Serves 4–6

It is preferable to allow the lamb to rest before serving.

Mediterranean roasted vegetables

Not only do these roasted veggies complement the lamb beautifully, but another advantage is that they can be prepared ahead, then put in the oven to roast while you’re busy entertaining. No boiling or steaming required! Something to bear in mind, though, is that vegetables take longer to roast than most people think (at least an hour).

  1. Preheat the oven to 180°C.
  2. Place the butternut, peppers and courgettes into a roasting dish and season with salt and pepper. Drizzle with olive oil and toss the vegetables to coat them evenly with the oil and seasoning. Drizzle over some balsamic vinegar (if using) and toss again.
  3. Scatter over some rosemary, then roast for about 1 hour or until the butternut is just tender.

Serves 4–6

Polenta

Polenta is a wonderful alternative to the usual mashed potatoes or rice as an accompaniment to many dishes. You can also set the polenta, then grill it in wedges. These wedges are delicious on their own, served with roasted vegetables and a drizzle of olive oil and balsamic glaze.

  1. Combine the liquids and bring them to the boil. Reduce the heat, then add the polenta in a steady stream, whisking constantly to prevent lumps. Simmer the mixture over low heat for 10–15 minutes, stirring frequently until thick and creamy. You may need to add a little more liquid, but only if it becomes too thick. Remove from the heat and add the butter and Parmesan. Mix in well, then add the salt and crème fraîche.

Serves 4–6

To grill the polenta

After adding the butter and Parmesan as per the instructions above (and omitting the crème fraîche), pour the mixture into a baking dish. Allow to cool completely and then cover with a sheet of baking paper. Preferably weight the mixture down with a plate and place in the fridge until it has set and you’re ready to grill it. Cut into wedges, brush with olive oil, and place under the grill or on a griddle pan or on a barbecue/braai. Char-grill each piece for a couple of minutes. Sprinkle over some coarse salt and freshly ground black pepper before serving.

Fillet of beef with a mushroom and port reduction

Fillet is a real treat for a special dinner, yet many people shy away from cooking it because of the last-minute frying in the kitchen. The method in this recipe (often favoured by chefs) allows you to fry and prepare the steaks in advance, then pop them in the oven for final cooking just before serving. This way you avoid that last-minute mess and fuss.

Mushroom and port reduction

  1. Season each piece of steak thoroughly with salt and pepper, then place in the fridge.
  2. Remove the steaks from the fridge 30 minutes before frying. Heat a frying or griddle pan. When hot, add a swirl of oil to the pan and cook each steak for approximately 1 minute, adding a knob of butter. Turn each steak over and cook the other side for a further 1 minute. You are merely browning the steaks at this stage. Don’t overcrowd the pan or the steaks will stew. Optional: add a sprig or two of rosemary to the pan during browning.
  3. Remove the steaks from the pan and transfer to an oven dish.*
  4. To finish cooking the fillet, take the steaks out of the fridge* and allow to come to room temperature. Preheat the oven to 200ºC. You can either prepare the reduction while waiting for the oven to heat up or you can make it ahead of time.
  5. Roast the steaks for 7–10 minutes or until done to your liking. Allow the steaks to rest for 5 minutes before spooning a little hot mushroom and port reduction over each, then serve. Place the remaining sauce (reduction) in a sauce boat in case your guests would like more.

* The steaks can be prepared to this point a day ahead. If you choose this option, store the browned steaks in the fridge in a covered container or on a plate covered with clingfilm.

To make the mushroom and port reduction

  1. Pour the olive oil into a pan (if you’re making the sauce at the same time as the browning of the steaks, use the same frying pan used for the steaks).
  2. Add the garlic and cook for a few seconds, then add the mushrooms and some sprigs of rosemary and thyme. Sauté the mushrooms, stirring often, until they are lightly browned and softened – about 5 minutes.
  3. Pour in 125ml of the port-style wine or sherry and allow to simmer until the liquid has reduced to a glaze (this will take a good 3–5 minutes). Add the vinegar and the rest of the wine or sherry. Add the stock and bring the liquid to the boil. Simmer for a further 3 minutes. Season with salt and pepper, and add some crème fraîche or cream to taste. Finally, stir in the chopped fresh parsley and thyme.

Serves 4–6

To check that steak is done

Use your fingers to prod the meat. When it is rare, it will feel soft; medium-rare should feel slightly bouncy; well done will feel a lot firmer.

Cheesy potato gratin

This is a perfect accompaniment to a meal or even a braai. It can be assembled in advance and popped into the oven closer to the time.

  1. Preheat the oven to 180°C. Grease an ovenproof dish (about 6cm deep) with butter.
  2. Warm the milk and cream together with the garlic and thyme sprigs. Bring to the boil, then reduce heat and simmer for 1–2 minutes. Remove from the heat and immediately dissolve the stock cube in the hot liquid.
  3. Check the liquid for salt and add black pepper and more seasoning to taste, if required. Remove the sprigs of thyme, then add fresh thyme leaves to the liquid.
  4. Layer the potatoes, onion and leeks or spring onions in the prepared dish, then pour over the liquid. Top with the grated cheese and bake for 50–60 minutes until a fork glides easily through the potato slices and the potato gratin is golden-brown.

Serves 4–6

Rösti with salmon and sour cream

Another Swiss favourite is crispy rösti, used as a canvas for a variety of different toppings or to accompany and mop up delicious sauces. You can add spring onions, chopped bacon or ham, or even cheese to your rösti if you like. It is often served in Switzerland with a fried egg on top (spiegelei) and some melted cheese – real comfort food! In this recipe, the rösti is made into individual portions and garnished and can be served as a canapé or a replacement for the Salmon and cucumber mousse (page 87).

  1. Bring enough water to the boil for it to cover the potatoes completely. Plunge the potatoes into the boiling water, add salt and cook for 10 minutes. Drain and peel the potatoes.
  2. Grate the potatoes using the coarse side of a grater. Season and add the onion, chopped herbs and egg, then mix well. Stir in just enough flour to bind the mixture and to form little potato patties. Coat your hands with a little dusting of flour to prevent them from getting too sticky.
  3. Heat the oil and butter in a non-stick frying pan. Take heaped tablespoonfuls of the mixture and shape into rounds, then fry until golden-brown underneath (don’t flip them until they are golden-brown). Turn over and fry the other side. Lift the rösti out of the pan and place on a plate lined with paper towel to drain off any excess fat.
  4. Serve with sour cream (or cream cheese), smoked salmon and dill, with a wedge of fresh lemon. Crack a little more black pepper over the top of each rösti.

Makes ± 18 mini röstis

Note: The onions sometimes make it difficult for the rösti to stick together but they add lovely flavour.

Duo of Swiss chocolate mousse
(layers of white and dark/milk chocolate topped with whipped cream and fresh raspberries)

I’m often asked what type of chocolate to use for various types of baking, icing or desserts. When it comes to chocolate mousse, you should use the best you can afford as the quality of the chocolate will be obvious in the final result. This mousse doesn’t contain any uncooked egg white, so it can be served to expectant mums. It can also be prepared in advance and refrigerated, simply to be decorated at serving time.

White chocolate mousse

Dark chocolate mousse

* You could substitute dark chocolate with milk chocolate, but the flavour will be milder. There isn’t a lot of sugar in this dark chocolate mousse, so choose a chocolate based on your taste preferences, or increase the amount of sugar if you use a very bitter chocolate.

  1. To make the white chocolate mousse, place the egg yolks and sugar in a mixing bowl and whisk until pale and creamy.
  2. Heat the 60ml cream in a small saucepan over low heat until it just starts to simmer.
  3. Pour a little of this warm cream over the egg and sugar mixture to temper it, then add in the rest of the warmed cream, whisking all the time. Return the mixture to the saucepan and stir with a wooden spoon until it just starts to thicken (and coats the back of a wooden spoon).
  4. Place the white chocolate pieces in a bowl and pour the hot mixture through a sieve over the chocolate, allowing it to melt. Stir until completely smooth and velvety.
  5. Once cooled, add in a little of the whipped cream, folding it in very lightly, then add the remaining whipped cream. Place a layer of white chocolate mousse in the bottom half of 6 serving glasses (to be topped with dark chocolate mousse once set). Refrigerate to set for at least an hour or two.
  6. To make the dark chocolate mousse, repeat steps 1–5 for making the white chocolate mousse.
  7. If you’ve followed the steps above, the white chocolate mousse should already be set in the serving glasses. Pour the dark chocolate mousse over the white and return to the fridge to set.
  8. If you like, you can top each mousse with whipped cream and fresh berries. Or, you could simply make one type of mousse, either white or dark chocolate, in which case double the ingredients for that type of mousse. Then top with whipped cream.

Serves 4–6

Coffee cream gâteau

This is such an easy dessert to make and yet so impressive! I came up with the recipe while on a weekend away in the Free State with close friends. We’d just returned to our idyllic farm accommodation after a most enjoyable visit to a quaint coffee shop called The Rose House where I had been paging through old recipe books hoping to find something that would inspire me for a dessert. What I eventually dreamed up bears little resemblance to the one I found, but I knew it would go down well with our friends, who are addicted to tiramisu-like desserts. After dinner I wrapped up what was left and put it in the fridge, intending to offer it again with coffee the following evening after we arrived home, and before we went our separate ways. It was only then that our friends sheepishly announced they’d found the leftover pudding in the fridge and demolished it! Needless to say I was delighted – don’t they say ‘the proof of the pudding is in the eating?’

* If children will be consuming this pudding you can use decaffeinated coffee.

** If you don’t have filtered coffee or espresso, use ± 15ml of instant espresso powder or coffee granules dissolved in boiling water.

  1. Lightly oil a loaf cake tin and line with clingfilm so that the film overhangs each of the four sides.
  2. Whip the cream, castor sugar and espresso coffee powder (or instant coffee granules dissolved in milk) until just thick.
  3. Pour the cup of coffee and the coffee liqueur into a flat dish, mix together and then briefly roll each finger biscuit in and out of the coffee. Don’t soak the biscuits.
  4. Layer the base of the loaf tin with one-third of the cream mixture. Sprinkle one-third of the grated chocolate on top and layer half of the soaked biscuits over that. Add the next third of the cream mixture, a third more grated chocolate and the remaining half of the biscuits. Finally, add the remaining layer of cream. Reserve the remaining grated chocolate for decorating. Fold over the clingfilm to wrap the coffee cream gâteau and refrigerate*** until required.
  5. When it’s time to serve the dessert, open up the top folds of clingfilm, place your serving platter over the top of the loaf tin and invert the dessert. Remove all the clingfilm. Sprinkle the remaining grated chocolate over the dessert and/or drizzle with some chocolate ganache before serving.

*** If you like, you may freeze and serve semi-frozen.