1 ¼ cup Eureka Lemon Olive Oil or Extra Virgin Olive Oil
1 tablespoon White Balsamic Vinegar or a White Wine Vinegar
2 tablespoons fresh Lemon Juice
¼ teaspoon Salt
¼ teaspoon Black Pepper – freshly ground
1½ cup Croutons
¾ cup fresh Parmigiano Reggiano Cheese – freshly grated
For the Croutons:
1 loaf of Country Bread
2 tablespoons Garlic Olive Oil
2 tablespoons Garlic, minced
2 tablespoons Parsley, chopped
INSTRUCTIONS
Serves 4 to 6 people
You will need approximately 1 head of romaine per person, since you should use only the inner leaves (they are more tender and crisp). Wash the romaine and dry thoroughly with a salad spinner (or paper towels). The leaves should be extremely dry.
For the Dressing:
If you DO NOT have a Food Processor:
On your cutting board puree the garlic and anchovies until you have a very fine paste.Add that paste in a glass bowl, with the mustard and the egg yolks mix well and very slowly add the olive oil to create an emulsion. When your dressing is nice and thick like the consistency of a mayonnaise add the remaining ingredients, except the romaine, croutons and the cheese. You may want to remove some of the dressing before you add the lettuce just in case you have too much dressing depending on how much romaine you have.
Add the romaine and coat the leaves with the dressing (you may want to add ½ of it first to make sure you do not have too much dressing depending on how much romaine you have. Add the croutons and mix well. Add the cheese and mix well.
If you have a Food Processor:
In your processor combine egg yolks, mustard, anchovies and garlic, and blend until it is a smooth paste. With the machine running, slowly add the oil. When the consistency is like a mayonnaise, add the lemon juice, Worcestershire sauce and vinegar, salt and pepper. Transfer dressing to a large salad bowl. You may want to add ½ of it first to make sure you do not have too much dressing depending on how much romaine you have.
Add the romaine and coat the leaves with the dressing. Add the croutons and mix well. Add the cheese and mix well.
For the Croutons:
Homemade croutons may seem like a bit of work, when it seems so easy to open a package from the store, but I promise you, once you’ve tasted them, you will never buy another box! The great flavor and texture of homemade croutons will surprise you. So give it a go! You won’t be sorry.
Preheat Oven to 375°F
Cut the bread into ½” cubes. In a large glass bowl add the olive oil and the parsley mix well and add the bread and mix well again. When croutons are well‑coated, transfer to a baking sheet in a single layer and bake until golden brown. Be sure to mix them around the pan every few minutes to get them golden and crisp on all sides. Allow to cool on the cookie sheet before putting them in a bowl to avoid making them getting soggy.
1 teaspoon (6g) fine salt (for soaked chickpeas)(or for unsoaked chickpeas, use 1 ½ teaspoon (9g) fine salt)
4 cups (1L) water or unsalted chicken stock
Instructions
Optional Step – Soak Chickpeas Overnight: Place 1 cup (225g) dried chickpeas and 1 tbsp (17g) fine table salt in a large container. Pour 4 cups (1L) cold water in the large container, then give it a few stirs. Allow chickpeas to soak overnight for at least 8 – 16 hours. *Pro Tip: If your house is very warm, place the large container in the fridge to avoid fermentation.
Rinse Chickpeas: Rinse chickpeas under cold water, then pick out any stones or debris. Drain chickpeas well.
Pressure Cook Chickpeas: Add 1 cup (225g) unsoaked chickpeas or all of the soaked chickpeas, 2 bay leaves, 1 whole head (40g) garlic, and 1 halved (212g) onion to the Instant Pot.
Adding Salt:-For Unsoaked Chickpeas – add in 1 ½ tsp (9g) fine salt.-For Soaked Chickpeas – add in 1 tsp (6g) fine salt.Pour in 4 cups (1L) cold water or unsalted chicken stock, then give it a quick mix. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
Pressure Cooking Method:-For Unsoaked Chickpeas – High Pressure 42 minutes (tender with a bit of chew) or 60 minutes (tender soft) + Natural Release 20 minutes-For Soaked Chickpeas – High Pressure 5 minutes (tender & creamy) + Natural Release 20 minutesAfter 20 minutes, release remaining pressure, then open the lid.
Serve Instant Pot Chickpeas: Remove & discard onions and bay leaves. Taste the chickpeas to ensure they are fully cooked. Add more seasoning if necessary. Drain the chickpeas. Then, serve the chickpeas as a tasty side dish. Enjoy!~ 🙂
This is an individual serving version of the sweet yeast bread with an egg baked in it.
Ingredients
1 package dry yeast – 2 ½ teaspoons
¼ cup warm water
1 cup granulated sugar
1 cup milk, scalded
3 tablespoons butter
1 tablespoon vegetable shortening
1 teaspoon salt
3 eggs, beaten
5 cups unsifted flour
1 to 2 cups unsifted flour
6 eggs in shell, at room temperature
Egg white
Instructions
Dissolve yeast in warm water. Mix together sugar, hot milk, butter and salt. Stir until butter melts. Cool until lukewarm.
Beat in beaten eggs and yeast mixture. Next, beat in flour until smooth. Turn onto a floured board and knead until smooth and elastic, adding as much flour as needed. Place in buttered bowl. Cover and let rise in warm place (80º to 85º F) until double in bulk.
Punch down dough and divide in sixths. Punch off one fourth of each and set aside.
Shape dough balls into flat cakes one fourth inch thick. Gently press an egg in each. Form each piece of dough that was set aside, make two ropes each 6 inches long. Place over egg to form a cross. Pinch ends to underside of cake with aluminum foil, make 6 collars in the form of rings, each 6 inches across and ¾ inch high. Place rings 1 inch apart on baking sheet. Place dough in collars and let rise until double.
Bake in heated 350º F oven for 10 minutes.
Brush with egg white mixed with 2 tablespoons water.
5 chicken thighs, skin on, bone in (about 1 kg / 2 lb)
1 – 2 lemons, use the zest + 4 tbsp lemon juice (Note 7)
1 tbsp dried oregano
4 garlic cloves, minced
1/2 tsp salt
RICE
1 1/2 tbsp olive oil, separated
1 small onion, finely diced
1 cup (180g) long grain rice , uncooked
1 1/2 cups (375 ml) chicken broth / stock
3/4 cup (185 ml) water
1 tbsp dried oregano
3/4 tsp salt
Black pepper
GARNISH
Finely chopped parsley or oregano (optional)
Fresh lemon zest (highly recommended)
Instructions
Combine the Chicken and Marinade ingredients in a ziplock bag and set aside for at least 20 minutes but preferably overnight.
TO COOK
Preheat oven to 180°C/350°F.
Remove chicken from marinade, but reserve the Marinade.
Heat 1/2 tbsp olive oil in a deep, heavy based skillet (Note 2) over medium high heat.
Place the chicken in the skillet, skin side down, and cook until golden brown, then turn and cook the other side until golden brown. Remove the chicken and set aside.
Pour off fat and wipe the pan with a scrunched up ball of paper towel (to remove black bits), then return to the stove.
Heat 1 tbsp olive oil in the skillet over medium high heat. Add the onion and sauté for a few minutes until translucent. Then add the remaining Rice ingredients and reserved Marinade.
Let the liquid come to a simmer and let it simmer for 30 seconds. Place the chicken on top then place a lid on the skillet (Note 3). Bake in the oven for 35 minutes. Then remove the lid and bake for a further 10 minutes, or until all the liquid is absorbed and the rice is tender (so 45 minutes in total).
Remove from the oven and allow to rest for 5 to 10 minutes before serving, garnished with parsley or oregano and fresh lemon zest, if desired.
Taken from: https://www.recipetineats.com/one-pot-greek-chicken-lemon-rice/
Sourdough bakers are always on the lookout for creative ways to put unfed starter to use. In the case of this pizza crust, the open crumb and distinctive hearty taste of sourdough are well suited to bold toppings and well-aged cheeses.
PREP: 10 mins BAKE: 16 to 18 mins TOTAL: 4 hrs 56 mins
YIELD: one 14″ round, or large rectangular thick-crust pizza; or two 12″ round thin-crust pizzas; or three 8″ round thin-crust pizzas
Ingredients
1 cup (227g) sourdough starter, unfed/discard
1/2 cup (113g) lukewarm water
2 1/2 cups (298g) King Arthur Unbleached All-Purpose Flour
Stir any liquid on top of your refrigerated starter back into it before measuring 1 cup (227g) into a large mixing bowl. Note: This is a good opportunity to feed the remainder of your starter, if necessary.
Add the water, flour, salt, yeast, and Pizza Dough Flavor (if using). Mix to combine, then knead for about 7 minutes in a mixer with the dough hook, until the dough wraps itself around the hook and cleans the side of the bowl.
Place the dough in a greased container, cover and let rise until almost doubled in bulk. Depending on the vitality of your starter, this will take between 2 and 4 hours. For a faster rise, place the dough in a warm spot, or double the yeast.
For two thin-crust pizzas, divide the dough in half, and shape each into a flattened disk. Drizzle two 12″ round pizza pans with olive oil, and brush to coat the bottom. Place the dough in the pans, cover, and let rest for 15 minutes. After this rest, gently press the dough toward the edges of the pans. If it starts to shrink back, cover and let rest for 15 minutes before continuing.
For a thicker, large pizza, oil a 14″ round pizza pan (an 18″ x 13″ half-sheet pan will also work). Place the dough in the selected pan and press it out to the edges, again giving it a 15-minute rest before continuing if it starts to snap back.
Cover the pan(s) and let the dough rise until it’s as thick as you like.
Towards the end of the rise time, preheat your oven to 450°F.
Sauce and top as you like, but don’t add cheese yet. Bake thin-crust pizzas for 5 minutes before removing from the oven and adding cheese. For thick-crust pizza, bake for 10 minutes before removing from the oven and adding cheese. Return to the oven and bake for 5 to 7 more minutes, until the cheese is melted.
Store leftover pizza covered in the refrigerator for up to 5 days.
Tips from our Bakers
Don’t have any starter? Here’s a recipe for homemade sourdough starter. If you’re making it from scratch, you’ll need to feed it for 5 to 7 days before it’s ready for baking. Want a head start? Purchase our classic fresh sourdough starter – it’ll be ready for baking soon after it arrives at your door. Looking for tips, techniques, and all kinds of great information about sourdough baking? Find what you need in our sourdough baking guide.
Be aware of some sourdough dynamics here. The less-used your starter, the more liquid on top, the more sour it’s likely to be; using a starter that hasn’t been fed for weeks will yield a pizza crust that rises slowly, and tastes quite tangy. This type of crust is handy when you want to make dough in the morning, and have pizza ready for dinner. On the other hand, a starter that’s fed regularly will yield a less-sour crust, one that will rise more quickly. This is a great “weekend” crust, as you can shape it at 8 a.m., and have pizza for lunch.
Another way to bake: Instead of par-baking the crust, consider leaving off the cheese for the first two-thirds of the bake time. This allows liquid from the sauce and toppings to evaporate, concentrating their flavor. Melted cheese can act like a lid, trapping moisture and making dough soggy instead of crisp. After the edges of the pizza begin to brown, remove from the oven, add cheese, and return to the oven to finish baking.
To add flexibility to your schedule, let the dough rise once at room temperature, gently deflate it, then cover and put in the fridge overnight. Next day, remove the dough from the fridge and stretch it into its pan. Let it rest and warm up until slightly puffy, then proceed with the recipe as written.
If you like pizza with a deep golden brown, crispy crust, bake on a baking stone. Preheat the stone in the middle of the oven for 45 to 60 minutes. Shape and top your pizza on parchment paper or a baker’s peel and when you’re ready to bake, slide the pizza onto the hot stone (parchment and all, if you’re using parchment).
5 to 5 ½ cups unbleached all-purpose flour, plus more for kneading and dusting, preferably organic
2 teaspoons fine sea salt
Extra-virgin olive oil, for bowl
Directions
Dissolve yeast in warm water in a glass measuring cup and let stand for 5 minutes. Mound 5 cups flour in center of work surface, making a well in the center. Pour yeast mixture into the well and add salt.
Using a fork, slowly incorporate flour, beginning with the inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with lightly floured hands. Start by slapping the dough on the the counter, pulling it toward you with one hand and pushing it away from you with the other. Fold the dough back over itself (use a bench scraper or a wide knife to help scrape dough from surface). Repeat until it’s easier to handle, about 10 times. Finish kneading normally until dough is smooth, elastic, and soft, but a little tacky, about 10 minutes.
Shape dough into a ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic, and let rise in a warm place until it doubles in volume, about 2 hours. Press it with your fingers to see if it’s done; an indent should remain.
Scrape dough out of the bowl onto floured surface, and cut it into 4 equal pieces. Shape into balls. Dust with flour and place on a baking sheet. Cover with plastic and transfer to refrigerator; let rise overnight.
Transfer pizza along with parchment paper to pizza stone and bake until it’s slightly browned, 10 to 12 minutes.
Adapted from https://www.pbs.org/food/features/martha-bakes-pizza-dough-episode/
“Now another little tip I wanna give you is about texture. You just get a regular knife and you just tap down to the skewer and basically the purpose of doing this is for surface area. And if you cook with lots of surface area … you get lots of crispy bits. And, for me, kebabs and satay sauce, you know, is all about crispy bits.” – Jamie Oliver
Chicken Skewers, Amazing Satay Sauce, Fiery Noodle Salad, Fruit & Mint Sugar
By Jamie Oliver
Ingredients
Satay:
½ a small bunch of fresh coriander
1 fresh red chili
½ a clove of garlic
3 heaped tbsp good-quality crunchy peanut butter
Soy sauce
A 2cm piece of fresh ginger
2 limes
Chicken:
4 x 180g skinless chicken breasts
Runny honey, for drizzling
Noodles:
250g dried medium egg noodles (1 nest per person)
100g unsalted cashews
½ a medium-sized red onion
1 fresh red chili
A small bunch of fresh coriander
1–2 tbsp soy sauce
1 lime
1 tsp sesame oil
1 tsp fish sauce
1 tsp runny honey
Garnishes:
2 little gem lettuces
½ a small bunch of fresh coriander
1 fresh red chili, optional
Soy sauce
1 lime
Seasonings:
Olive oil
Extra virgin olive oil
Sea salt & black pepper
Fruit & Mint Sugar:
1 large pineapple
150g blueberries or other nice fresh berries or soft fruits
A small bunch of fresh mint
2 tbsp golden caster sugar
1 lime
½ a 500g pot of Rachel’s Organic Greek-style coconut yogurt
Preparation
To start: Get all your ingredients and equipment ready. Turn the grill on to full whack. Lay 4 wooden skewers in a tray of cold water to soak (if they float, use a plate to weight them down). Put the standard blade attachment into the food processor.
Satay: Put the coriander (stalks and all) into the food processor with the chili (stalk removed), peeled garlic, 3 heaped tablespoons of peanut butter and a lug of soy sauce. Peel and roughly chop the ginger and add. Finely grate in the zest of both limes, then squeeze in the juice from 1 of them. Add a couple of splashes of water and whiz to a spoonable paste. Season to taste. Spoon half into a nice bowl and drizzle with extra virgin olive oil, put the rest aside.
Chicken: Line the chicken breasts up on a plastic board, alternating ends, and close together. Gently and carefully push the skewers through the breasts. Slice between the skewers to give you 4 kebabs. Thread any stray pieces on the ends of the skewers. To make the chicken crispier you can score it lightly on both sides. Scoop the rest of the satay mix from the processor into a roasting tray, add the chicken skewers and toss with your hands to coat, rubbing the flavour into the meat. Clear away the board and wash the knife and your hands. Drizzle the chicken with olive oil and season with salt. Put on the top shelf of the oven, under the grill, for about 8 to 10 minutes on each side, or until golden and cooked through.
Garnishes: Trim the bases off the little gem lettuces and get rid of any tatty outer leaves. Click the rest of the leaves off, halving the cores. Rinse in a colander, spin dry, then take straight to the table. Fill and boil the kettle.
Noodles: Put the nests of noodles in a large bowl, cover with boiling water and a plate, then leave to soak for 6 minutes. Put a medium frying pan on a low heat. Bash the cashew nuts with a rolling pin or against a work surface in a clean tea towel. Add to the warm pan and leave to toast, tossing occasionally and keeping an eye on them as you do other jobs.
Peel the red onion half and put in the processor with the chili (stalk removed) and the stalks from the bunch of coriander. Pulse until finely chopped, then put into a large serving bowl with 1 or 2 tablespoons of soy sauce and a few lugs of extra virgin olive oil. Squeeze in the juice of 1 lime, and stir in 1 teaspoon each of sesame oil and fish sauce. Mix well, then taste and correct the seasoning. Drain the noodles in a colander, refresh quickly under cold water, drain again, then add to the bowl.
Toss your cashews and turn the heat under them up to high. Add 1 teaspoon of honey, mixing and tossing the nuts in the pan. Once dark golden, tip them into the serving bowl and add the coriander leaves. Toss everything together and take to the table with the bowl of satay sauce.
Chicken: Turn the skewers over, drizzle with a little runny honey and put back under the grill for 8 to 10 minutes.
Fruit & Mint Sugar: Peel and slice the pineapple and arrange on a large platter with the blueberries. Rip the leaves off the mint and pound in a pestle & mortar till you have a paste. Add the caster sugar and pound again. Scatter 1 tablespoon of this mint sugar over the pineapple (keep the rest in a small jar in the fridge for another time). Halve a lime for squeezing over, then take to the table with the pot of coconut yogurt and a spoon.
Garnishes: Roughly chop the coriander leaves and finely slice the chili, if using. Put into little side bowls, take both to the table and put next to the lettuce.
To serve: Take the chicken to the table with a bottle of soy sauce and a few wedges of lime for squeezing over. Let everyone build parcels of lettuce, noodles, chicken, a sprinkle of coriander and chili and a squeeze of lime.
“Curries don’t have to cook for ages, this aromatic beef curry is super quick and full of flavour. ”
Ingredients
CURRY
1 x 250 g pack of ready-to-eat Puy lentils
1 heaped teaspoon garam masala
400 g quality lean beef mince
olive oil
3 ripe tomatoes
5 cm piece of ginger
2 spring onions
1 fresh red chilli
1 bunch of fresh coriander
1 ground teaspoon turmeric
1 teaspoon runny honey
2 heaped teaspoons Patak’s rogan josh curry paste
½ x 400 g tin of light coconut milk
1 lemon
RICE
1 mug (300g) of 10-minute wholegrain or basmati rice
5 cardamom pods
200 g green or yellow beans
200 g frozen peas
2 uncooked poppadoms
TO SERVE
4 tablespoons fat-free natural yoghurt
Method
Ingredients out • Kettle boiled • Large frying pan, high heat • Medium lidded casserole pan, high heat • Liquidizer
START COOKING Put the lentils into a bowl with a pinch of sea salt, black pepper, the garam masala and mince, then mix and scrunch together with clean hands.
Divide the mixture in half, then with wet hands quickly squeeze and mould each half into 6 fat fingers. Put them into the frying pan with 1 tablespoon of oil, turning when golden.
Put 1 mug of rice, 2 mugs of boiling water and the cardamom pods into the casserole pan, then halve and add the beans and put the lid on.
Squash the tomatoes into the liquidizer, peel and add the ginger, and trim and add the spring onions. Add half the chilli, the coriander stalks, turmeric, honey, curry paste and coconut milk, then blitz until combined.
Pour into the kofta pan, bring to the boil, then simmer and season to taste.
Take the lid off the rice, add the peas, mix it all up and give it just a few more minutes.
Crack up the uncooked poppadoms and pop them in the microwave (800W) for a minute or two to puff up.
Finely slice the remaining chilli and the coriander leaves and scatter them over the curry, dollop with yoghurt, then serve with lemon wedges, poppadoms and the rice, beans and peas.
To start: Get all your ingredients and equipment ready. Turn the oven on to 200°C/400°F/gas 6. Put a large griddle pan on a high heat.
Chicken: Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Wash your hands.
Tarts: Dust a clean surface with flour. Unroll the sheet of pastry, then cut it in half so you end up with two 20 x 20cm squares of pastry (put one in the fridge for another day). Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a Swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and use your thumbs to stretch and mould the pastry into the holes (just like in the picture) so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes (set the timer), or until lightly golden.
Potatoes: Wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with ½ a lemon. Cover with clingfilm and put into the microwave on full power for 15 minutes.
Chicken: Turn the chicken over.
Tarts: Spoon the crème fraîche into a small bowl. Add the egg, vanilla paste or extract, 1 tablespoon of golden caster sugar and the zest of 1 orange. Mix well.
Piri Piri sauce: Peel and roughly chop the red onion and add to the liquidizer with 4 peeled cloves of garlic. Add the chilies (stalks removed), 2 tablespoons of paprika, the zest of 2 lemons and juice of 1 lemon. Add 4 tablespoons of white wine vinegar, 2 tablespoons of Worcestershire sauce, a good pinch of salt & pepper, the bunch of basil and a swig of water. Blitz until smooth.
Chicken: Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around.
Tarts: Take the muffin tin out of the oven, and use a teaspoon to press the puffed up pastry back to the sides and make room for the filling. Spoon the crème fraîche mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes.
Chicken: Pour the piri piri sauce into a snug-fitting roasting tray. Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven.
Tarts: Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, but remember caramel can burn badly so don’t touch or taste.
Potatoes: Finely chop the red chili and most of the coriander on a board, mixing as you go. Add the feta and keep chopping and mixing.
Chicken: Take the tarts out of the oven and move the chicken up to the top shelf to cook for around 10 minutes, or until cooked through.
Tarts: Pour some caramel over each tart (they’ll still be wobbly, but that’s good). Put aside to set.
Salad: Quickly dress the rocket, still in its bag, with extra virgin olive oil, a good pinch of salt & pepper and the juice of ½ a lemon. Tip into a bowl and take to the table.
Potatoes: Check the potatoes are cooked through, then use tongs to squeeze over the cooked lemon. Add the coriander mixture from the chopping board and mix everything together. Season, then take to the table.
To serve: Get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table.
Preheat the oven to 425ºF. Place a large roasting tray in the oven to preheat.
Carefully remove the hot tray from the oven, then add the oxtail. Season and drizzle over a lug of olive oil, then toss to coat and place in the hot oven for around 20 minutes, or until golden and caramelized.
Meanwhile, trim and halve the leeks and celery lengthways, then chop into rough 2cm chunks. Peel and chop the carrots into 2cm pieces, then place into a large ovenproof casserole pan over a medium-low heat with 1 tablespoon of olive oil.
Pick, roughly chop and add the thyme and rosemary leaves, then add the bay and cook for around 20 minutes, or until soft and sweet, stirring frequently.
Meanwhile, remove the oxtail from the oven and set aside. Reduce the oven temperature to 325ºF.
Add the cloves and flour to the veg, stirring well to combine, then pour in the tomatoes and porter (or wine, if using). Add the oxtail and any roasting juices, cover with the beef stock or 1 litre of cold water and stir well.
Turn the heat up to high and bring to the boil, then pop the lid on and place in the hot oven for around 5 hours, or until the meat falls away from the bone, stirring every hour or so and adding a splash of water to loosen, if needed.
Remove the pan from the oven and leave to cool for about 10 minutes. Using rubber gloves, strip the meat from the bones and return to the pan, discarding the bones.
Add a good splash of Worcestershire sauce, season to taste and enjoy with creamy mash and seasonal steamed greens.
Tips
Turn this stew into soup by adding a good splash of boiling water and simmering to your desired consistency. I also love this stirred through pappardelle and served with a grating of Parmesan on top – incredible!
