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Large Box Recipes 5/11/2020

Find all you need to put together the ultimate banging burger! Think – classic burger buns, pasture-reared beef mince and all the locally sourced herbs, veggies and cheeses you’ll need to make your own succulent golden patty. Be sure to join us this Thursday on Instagram (@ucook.market) as Chef Ollie Swart shares his smash burger Tips ‘n Tricks using the Aioli truffle aioli in this week’s Market Box. Let’s get cooking, Chef!

Blueberry Flapjacks

Get the whole family involved in whipping up this tasty little number  

For the homemade blueberry jam:

  • Put the Terra Madre blueberries and some sugar into a small pot and let this simmer on a low heat  while you squish the berries with a spoon as they soften into a jammy consistency.
  • When the berries are broken up but still chunky, take the pot off the heat and season.

For the flapjacks:

  • Sift 1 cup of flour, 2 teaspoons of baking powder, ¼ teaspoon of salt, and 4 tablespoons of sugar into a bowl. 
  • In a separate bowl, mix 1 egg yolk (keeping the white in a separate bowl), 1 cup of milk, ½ teaspoon of vanilla extract, and ¼ cup of canola oil. Add the dry ingredients and mix until smooth.  
  • Beat the egg white until a stiff peak forms and gently fold the egg white into the batter. Do not overmix as your batter will not be as fluffy.  
  • Use  a ¼ cup of batter to make 3 or 4 flapjacks in your pan (depending how big your pan is) and cook in melted butter for a few minutes on each side, or until golden brown.  
  • Serve with your very berry homemade jam!


For an added scrummy layer, drizzle over some honey and yogurt. Yum! .   

Breakfast Smoothie

Naturally Organic banana, Terra Madre blueberries,  Mysthill strawberries and Langevallei  milk smoothie. 

  • In a food processor add one banana, a handful of Mysthill strawberries and a handful of Terra Madre blueberries. Add a couple of ice cubes then blend until smooth. 
  • Follow with a splash of Langevallei milk  until you have reached a good smoothie pouring consistency.  
  • Taste to test and add a little honey or maple if you like your smoothies a little sweeter. 
  • Pour into a glass and enjoy!    


One medium-sized banana provides approximately 13% of your daily manganese needs. Manganese helps your body make collagen and protects your skin and other cells against free radical damage.  

Brunch Burger

Because burgers are acceptable for brunch – Frankie Fenner pasture-reared beef mince patty, a fried egg, all the cheese, and golden mushrooms make a brunch burger of dreams. Note: not for the White Meat box option.

  • Roughly slice some mushrooms and grate some cheese.  Fry your mushrooms in a pan over medium-high heat with some oil or butter until golden and crispy. In the final few minutes, add some freshly chopped herbs, and season to taste.   
  • Place the beef mince in a bowl and add lots of finely chopped fresh herbs, some diced onion, and grated garlic. Mix until well combined and shape into burger patties. Take a whiff of the goodness!  
  • Place a pan over a medium heat with some oil. Fry the patties on both sides until golden and cooked to your liking. Remove from the pan and let them rest for 2-4 minutes. 
  • Slice open your burger buns, and warm in the oven or toaster until lightly golden.  
  • Fry an egg in the pan to your preference –  we recommend the trusty sunny side up, to start your day on a bright note. 
  • Butter up your rolls. Add your grated cheese, mushrooms, beef patty and a fried egg. Smear on some of your favourite sauce or savoury jam, and enjoy!      


For an added creamy layer, throw in some sliced avo to your brunch burger.

Aioli’s Smash Burger

Oh such decadent melty goodness topped with Aioli’s truffle aioli!  

  • Choose your side – we recommend Aioli’s cold oil fries (recipe under ‘Tasty Tips’).  Spread butter or sunflower oil on the inside of a large cast iron or non-stick pan with a paper towel. First, slice open your SCHOON buns and  toast them cut side down on the pan, until golden, and set aside. 
  • Ramp up the heat, adding a drizzle more oil, until the pan is lightly smoking. Divide your Frankie Fenner pasture-reared beef mince into balls of about 120g each (per patty). Add the balls of beef mince to the pan and top each patty with some thinly sliced onion then press down with the backside of a spatula until the ball is completely flattened into a patty shape and the onions are pushed into the beef . Season generously with salt and pepper. 
  • Let cook with no further pressing or moving the patty until burgers are well browned, about 2 minutes. 
  • Carefully flip burgers, making sure to pick up all browned meat from the pan. Top the patty with a slice of Mysthill young cheddar cheese and let onions start to soften, about 1 minute. Once the cheese has melted then it’s ready. 
  • Transfer patty to the toasted bun, add some Aioli truffle aioli on top of your patty. Close with the toasted top bun. Serve immediately. Enjoy!  


Use a stiff spatula to flatten and lift the patty – it’ll make your life just a little easier!

Crumbed Halloumi Burger

Crumb coated halloumi with Terra Madre lettuce, Umthunzi tomato, roasted garlic, lemon mayonnaise and pickled onion.

  • In a food processor, blitz some bread (white bread works well) to make breadcrumbs. Place in a low heated oven (about 150°C) until dried out but not browned. Add a few unpeeled cloves of garlic on the side to roast until soft.  
  • Place some sliced onion in a bowl with; ⅓ cup of vinegar and 2 tablespoons of honey, and some fresh thyme to pickle. 
  • Evenly dust the halloumi in seasoned flour, then dip into beaten egg and then seasoned breadcrumbs to evenly coat.  
  • Fry the halloumi in oil until cooked through and golden. Taste a corner and season accordingly.  
  • Squeeze out the softened roasted garlic flesh and mix with some mayonnaise and lemon juice to taste. Season.  
  • Halve the SCHOON buns and toast them up until lightly golden.  
  • Assemble the burger by spreading the garlic-lemon mayonnaise on both sides of the buns, top with the crumbed halloumi, fresh lettuce, fresh sliced tomato and drained pickled onion. Delicious! 


Pre-made breadcrumbs and panko breadcrumbs also work very well if you have them in your pantry.

Spicy Tuna Burger

Spicy marinated Greenfish tuna with Naturally Organic carrot pickle – fresh from the ocean and onto your plate. Only for the Mixed Meat box options. !

For the pickling liquid:

  • Add 1 cup of water, ⅓ cup of white wine vinegar, 2 tablespoons of sugar or sweetener of choice. Stir until sweetener is dissolved.  
  • Then, ribbon a carrot with a vegetable peeler and add the ribbons to the pickling liquid. Set aside until serving or refrigerate in a sterilised jar for several weeks to use as desired.

For the tuna:

  • Cut the tuna into cubes and marinate for at least 30 minutes in some grated ginger and garlic, chilli, soy sauce, lemon juice zest, and a sweetener of choice; OR marinate in a hoisin sauce/sweet asian/asian stir fry sauce.  
  • Place a pan over a medium-high heat with some oil. Fry the tuna until golden on the outside but raw inside.  
  • Slice and heat the SCHOON buns until lightly golden. Spread with some Aioli truffle aioli. Then, top with your fried tuna, drained pickled carrot ribbons, some thinly sliced onion and fresh Terra Madre lettuce leaves.  


For added freshness: dress some fresh leaves with lemon juice and salt, and add to the burger. 


Ultimate Lamb Boerie Burger

Herdsmen’s lamb boerie, Mysthill young cheddar cheese and balsamic caramelised onion – all stacked onto a lekker roll. It's a mouthful of dreams! For the Red Meat box option only. .

  • Time to light up the braai! Or get the stove going – whichever you prefer.  
  • Thinly slice up the onions. Place a pan over a medium heat with a drizzle of oil. Slowly caramelise the onions for 15-20 minutes or even longer if time is on your side! Shift them occasionally. In the final few minutes, stir through a knob of butter, a small drizzle of balsamic and a pinch of sugar/honey if you prefer them a bit sweeter.  
  • Slice open the Schoon buns, and toast them until lightly golden. Butter them up and grate some cheese, you’ll want the cheese ready to place on the smoking hot boerie! 
  • When the onions are close to ready, pop the boerie on a sizzling hot braai or pan and cook for 2-3 minutes per side or until cooked to your liking. Brush with some seasoned oil or your favourite marinade sauce. 
  • Place the boerie in the buttered rolls, and quickly scatter some cheese on so it melts, load up with some caramelised onions and some leaves if you’d like some greenery.  Add some more sauce if you fancy, and garnish with some fresh chilli if you like the spice. Devour and enjoy!


This is a great starter for the braai. Quarter the rolls, and share amongst your guests while the boerie is hot!

Slow-Cooked Beer Butter Chicken

Spiced whole Son of a Butcher chicken slow-cooked on the braai, over a can of beer makes for a flavoursome and juicy dish. For the White Meat option (Small, Medium & Large boxes) and Mixed Meat option (Medium & Large boxes) only.

  • Preheat a large braai (with a lid) on a low heat – or an oven to 180°C.   
  • In a pan, melt half a block of butter, some crushed garlic, salt, pepper and any spices you like (think – paprika, cumin, and spice mixes).
  • Drink half a can of a 350ml beer, then add half of the melted spiced butter into the remaining half a can. 
  • Place the can on a disposable metal baking tray. Prop the chicken upright onto the can, by inserting the can into the cavity of the chicken. Baste the chicken with the remaining melted spiced butter. 
  • Place the baking tray with beer and chicken (sitting vertically) on the preheated braai with a lid. Cook over a low heat for about 3 hours, or until the internal temperature of chicken reaches 80°C. 
  • No braai? Place in the bottom tray of the oven for 1-1.5 hours. Check to see if it's cooked after 1 hour by inserting  a knife into the thickest part of the thigh. If cooked, the juices will run clear.  It smells so heavenly!


Serve with a fresh slaw salad and roasted Patrysvlei potato wedges.

Crispy Duck Leg & Veggie Stir Fry

Shredded crispy Caldhame duck leg on a bed of stir fried Asian veggies in a soy/lemon/honey dressing. For the White Meat box option only. 

  • Preheat the oven to 180°C. 
  • Pat the duck leg dry with some paper towel. Score the skin without piercing the flesh. Season the skin with salt. Place the duck leg skin-side down in the cool, dry pan. (It doesn't need oil) Turn on the heat to medium and fry for 5-7 minutes until the skin starts to brown and crisp but the meat is not cooked through. 
  • Remove the pan from the heat, leaving the fat there for later use. Transfer the duck leg to a roasting tray and place in the hot oven for 15-20 minutes until cooked through. 
  • Remove from the tray on completion and set aside to cool. 
  • Peel and thinly slice some onion, Naturally Organic carrot and Lentegeur kohlrabi - it is important to peel the green outer layer off the kohlrabi and only eat the white inner part. Thinly slice some Umthunzi zucchini. 
  • In a new pan with some oil over medium heat, fry the veggies until cooked but still crunchy, shifting occasionally.  
  • Once the duck leg is cool enough to handle, use two forks to shred the meat by breaking it up into shards as you pull it off the bones. Discard the bones and any bits of gristle or fat. Return the pan with the reserved duck fat to a medium heat. When hot, fry the shredded duck for 2-3 mins until heated through and crispy. In the final 2 minutes, add any spices you desire to the pan (we like cayenne pepper, ground ginger, grated garlic, ground star anise, ground cinnamon, black pepper - whatever gets you excited) and mix well.  You could also leave it as is for a more simple flavour profile.  
  • Add the stir fried vegetables to the duck. Stir in 4 tablespoons of soy sauce, 1 tablespoon of honey and the juice of half a Naturally Organic lemon. Taste to test and add more soy/honey/lemon according to your taste. Season further, and tuck in!

    CHEF’S TIP:  

    Garnish with fresh herbs, toasted peanuts or sesame seeds.  

    Classic Steak With Caramelised Onions & Wedges

    Foolproof beef steak recipe with crispy Patrysvlei potato wedges and Aioli truffle aioli. For the Red Meat box option only. .

    For the caramelised onions: 

    • Thinly slice up the onions. Place a pan over a medium heat with a drizzle of oil. Slowly caramelise the onions for 15-20 minutes or even longer if time is on your side! Shift them occasionally. In the final few minutes, stir through a knob of butter, a small drizzle of balsamic and a pinch of sugar/honey if you prefer them a bit sweeter.

    For the potato wedges: 

    • Preheat your oven to 200°C. Line a roasting tray with tin foil. Cut your potatoes into wedges, spread evenly over the lined roasting tray, drizzle in oil and season with any spices you desire (we love paprika, onion powder, garlic powder, salt and pepper). Roast in a hot oven for 35-40mins until soft and golden.

    For the steak:

    • Remove your beef steak from the fridge and packaging – let it come to room temperature. Marinade it as you wish – simply with salt and pepper, maybe a spice rub, some mustard, whatever gets you excited really.  
    • The meat will do well on a fire but is arguably even better cooked in a pan.  
    • Place a nonstick pan over a medium-high heat with a light drizzle of oil. Assess your steak – if there is a side of fat, you want to caramelise that first.  
    • Cook your steak, fat-side down (if applicable), until the fat is golden – then cook the steak for no longer than 2-4 minutes per side (depending on the thickness).  
    • After turning the steak to cook on it’s final side, add some fresh herbs, garlic and a knob of butter to the pan. Baste the steak in the pan juices while it cooks.  
    • Remove the steak from the pan and set aside to rest for 5 minutes before slicing. This is key – you want all of the juice in the steak, not on your chopping board. 
    • Slice up, and remember to season the slices.  
    • In a bowl prepare a simple side salad of Terra Madre lettuce leaves, sliced Umthunzi tomato and Avoland avocado. Add a squeeze of Naturally Organic lemon juice and a drizzle of olive oil and toss to combine. 
    • Plate up your perfectly cooked steak and top with the sweet caramelised onions, serve along the crispy potato wedges, some truffle aioli and your fresh garden salad.


    The lower the heat and  longer you cook the caramelized onions – the better they taste as the natural sugars are released. Get them started an hour before you are planning  to eat. (see recipe below in Tasty Tips). .

    Baba Ganoush Bruschetta

    This smoky aubergine dip is great for sharing, popping on top of a pizza, in a taco – go with  it wherever it may take you.

    • Preheat the oven to 180°C.  
    • Cut the aubergine in half lengthways, score the flesh (but don't cut through the skin) – just like a mango. Coat in oil, and roast cut-side up until soft.  
    • Once cool, remove the skin and place the flesh in a bowl or food processor. Add some tahini, crushed garlic, chilli, cumin, fresh lemon juice and olive oil. Mash together, or blitz for a smoother dip. Season to taste.  
    • Slice up some bread of choice, rub with some oil and a halved garlic clove. Bake in the oven until lightly golden. Remove and let cool before topping with the baba ganoush.  
    • Garnish with some chopped parsley, and enjoy!

      CHEF’S TIP:

      Adding some diced onion and tomato will make for a chunkier and bulkier baba ganoush..

      Creamy Hake Fish Pie

      Discover the layered goodness of hake in this creamy fish pie recipe (made with hake from Greenfish).  For the White Meat box option only.

      • Preheat the oven to 220°C.  
      • To make your mash topping: boil up some diced potato until soft. Add some spinach in the final few minutes to wilt. Drain, and blend until smooth with some butter and seasoning.  
      • In a frying pan, cook some diced onion and chopped carrots for a few minutes and until soft. Add in some cream, fresh chopped herbs, and grated garlic. Bring to the simmer until reduced and well combined. Hot tip: Add in some mustard and grated Mysthill cheese for flavour. Season to taste.  
      • Slice the fish into bite-sized pieces or strips, place in your oven dish. Top with the creamy mixture, then smear over the green mash topping.  
      • Optional: Blend up some bread slices with nuts, fresh herbs and a drizzle of oil and scatter this over the fish pie. Alternatively, you could sprinkle over some grated cheese or just leave it plain – we’ll let you take the reins here, chef!  
      • Place in the oven for 25 - 30 minutes, or until the top is golden and the fish is cooked.  
      • Serve with a green salad, or some classic peas for yummy goodness the whole family can enjoy!

        CHEF’S TIP:

        The mash topping could be a combination of sweet potato and potato if you are looking to add in more veggie goodness.  

        Go Green Salad

        Loaded with seasonal green goodness, the salad will boost you into greatness

        • Preheat the oven to 180°C.  
        • Slice up some old bread into bite-sized chunks, lay out on a baking tray, coat in some oil and season. Bake for about 10 - 15 minutes until lightly golden. Remove from the oven.  
        • Peel off the green outer layer of the kohlrabi, and only use the white inner part. Thinly slice it into bite-sized strips or cubes. Place in a bowl with a squeeze of lemon, a drizzle of oil and some salt. Toss to coat. If you prefer to eat it cooked, you can  pan-fry it for a few minutes over medium heat until tender. Season.  
        • Ribbon some zucchini and place it in the bowl with the kohlrabi. Toss to coat.  
        • Finely slice some radish, and rinse and dry some salad leaves.  
        • Toss the leaves through the kohlrabi and zucchini, adding more lemon juice, olive oil, salt and black pepper to taste.  
        • Top with the radish and crunchy croutons, and serve. Yum!

          CHEF’S TIP:

          Toast up some nuts or seeds to sprinkle over for added crunch and nutrition.   

          Aioli’s Cold Oil Fries
          Not your average method for cooking perfectly golden crispy fries, but it works!

          • Traditional fries are prepared by tossing potatoes in hot oil, usually cooking them twice: first poaching them once in a not-too-hot oil and then finishing them off in hotter oil. Not simple. In this method, the potatoes and oil begin cooking together at room temperature, totally defying all the rules of deep-frying. The potatoes cook in a large pot, eventually reaching high heat, emerging golden and greaseless in less than 30 minutes. One pot, one cooking session, no blanching, no double frying, no electric deep-fat fryer, no thermometer. All you need is a good, large, heavy-duty cast-iron or stainless steel pot.

          Prepare your Patrysvlei potatoes:

          • Rinse, peel, rinse again, then cut lengthwise into 10 mm fries. (Precision is not essential here: we love the tiny, crunchy, almost-burned bits that emerge from the fryer). 
          • Soak the cut up potatoes in a bowl of cold water for about 5 minutes, changing the water when it becomes cloudy (at least twice), until the water remains clear. 
          • Drain the potatoes and wrap them in the kitchen towels to dry - removing the excess liquid will speed up the cooking time and reduce the likelihood of the potatoes splattering once the oil is hot.  

          Get cold cooking:

          • Transfer the potatoes to the heavy saucepan and set it over the stove. Pour the vegetable oil over the potatoes. Do not cover the pot. Set the heat to high, stirring the potatoes gently with a metal spoon to distribute and prevent sticking (a metal spoon lets you feel if any potato bits are stuck to the bottom of the pan and scrape them up). 
          • The oil should move from a peppy simmer to a boil in about 9 minutes. When the oil starts to boil, set a timer for 17 minutes. Stir the potatoes very gently every 3 to 4 minutes to prevent sticking and ensure even cooking. Don’t worry about overboiling  – the oil should boil rapidly and evenly with no need to adjust the heat throughout the entire process. 
          • When the timer rings, the potatoes should have begun to take on color, turning from white to slightly golden, but will still have about 4 minutes remaining until they are fully cooked. For these last few minutes, watch them closely, stirring constantly and gently. When the fries are a deep golden brown, taste one to make sure they are truly crisp and firm on the outside with a creamy interior – careful not to burn your mouth! They should not be the least bit soggy, so resist the urge to remove them from the oil too soon.  
          • When you are happy with the consistency, carefully transfer the rest of the fries with the wire skimmer or slotted spoon to the paper-towel-lined trays to drain. Season with salt and serve immediately on the warmed platter.

            CHEF’S TIP:

            Soaking releases the starch in potatoes, making them less rigid and less likely to stick together while cooking.!

            Caramelised Onion

            Top off any burger with this sweet and savoury balanced caramelised onion!

            • Place a pan over a medium heat and melt some butter or oil. Add 2 sliced onions and fry until soft. 
            • Add 1 tablespoon of  brown sugar and 1 tablespoon of  red wine or balsamic vinegar and two picked sprigs of thyme.  
            • Lower the heat and simmer for about 20 minutes, stirring regularly. Season to taste and spread them all over your burgers!  

              CHEF’S TIP:

              These are better done slowly and gently to get the best textures and flavours out of the onions. 

              Roasted Root Wedges

              Added extra – a creamy garlic dipping sauce.!

              • Preheat the oven to 190°C.  
              • Cut your Naturally Organic carrot and/or Umthunzi zucchini into wedges, place on a tray with some rosemary, oregano or thyme sprigs and a few crushed garlic cloves (with their skin on), coat in oil and season. Roast in the hot oven for about 35-45 minutes until golden and cooked through but still slightly al dente. 
              • Mash up your softened garlic, and stir it through some mayo or yoghurt to make a creamy garlicky dipper. Season to taste. Dip away!


              Root veggies are rich in fibre – both soluble and insoluble. Soluble fibre dissolves in water (forming a gel) which is digested by bacteria, keeping the gut flora healthy. Insoluble fibre does not dissolve in water, and moves through the digestive system unchanged, acting as nature’s broomstick.!  

              Baked Beetroot Chips

              APerfectly crispy, easy to make, and nutritionally good for yo

              • Preheat the oven to 190°C. Thinly slice some whole beetroots into thin disks. Try to cut them as evenly as possible so that they curl a little once cut. This will ensure even baking and crispness, and good looks of course. 
              • Place the disks onto a baking tray, drizzle with oil and season.  Spread out the disks into a single layer. 
              • Bake for 15-20 minutes, until slightly brown and crispy. Check at the 15 minute mark as they burn easily from there.

                CHEF’S TIP:

                These are a tasty way to satisfy your snack craving while working from home.!

                Halloumi Fries

                Deep fried halloumi chips smothered in herb yoghurt, lemon and honey..

                • In a bowl, finely chop a handful of Umthunzi herbs, add a generous amount of yoghurt, a splash of vinegar and season well with salt and pepper.  
                • Cut your halloumi into baton/fries shape. Pat dry with a paper towel.  
                • Then, pour enough oil to fully cover the halloumi in a pan over a high heat. When the oil is hot, fry the halloumi fries until golden and crispy. Rest on a paper towel.  
                • Place the fries into a bowl and squeeze over a little honey and Naturally Organic lemon juice. Finally drizzle over the herb yoghurt and dig in! .

                  CHEF’S TIP::

                  Once halloumi is fried it tends to go slightly rubbery if it's left out too long. So, don't wait around to enjoy your fries – dig in (once cool enough to eat)

                  Chocolate Pudding

                  Five luxurious chocolate pudding cups with crunchy toppings.  

                  • To a pot, add: 500ml of milk, 2 tablespoons of cocoa powder, 3-4 tablespoons of maple syrup, 5 tablespoons of corn flour and a pinch of salt. Mix well with a whisk to combine.  
                  • Place over a low heat and cook for 10 minutes, stirring constantly until a thick custard has formed. Taste to test and add more maple syrup or cocoa powder if necessary.  
                  • Transfer to little ramekins or pudding glasses and leave to cool and set in the fridge for a few hours. They taste as good as they look!  

                  CHEF’S TIP:

                  Garnish with a sprinkle of granola, toasted coconut, orange zest or crumbled up biscuits. 



                  Affogato means “drowned” in Italian and it is essentially drowning ice cream in coffee. The hot coffee starts to melt the ice cream and forms a thick foam at the top.  

                  • Prepare your Arrow Coffee Roastery coffee according to the instructions on the pack.  
                  • Add a scoop of ice cream into glass tumblers – we recommend vanilla.  Pour over a shot of strong coffee into each glass. 
                  • Eat with a spoon immediately. Enjoy!

                  CHEF’S TIP:

                  You can go crazy with the toppings  e.g. caramel sauce, honey, chocolate shards, nuts, maple syrup. Whatever floats your boat..

                  No Bake Strawberry Cheesecake

                  No fuss, no bake Mysthill strawberry cheesecake. Great for those alfresco dinner parties.!

                  For the base: 

                  • Mix 2 cups of crushed biscuit (we like Tennis biscuits) with ½ a cup of melted butter. Press into a tart tin lined with baking paper. Press the biscuit base into the bottom of the tin and leave in the fridge for 45 minutes. 

                  For the filling: 

                  • Add to a food processor, 450g of cream cheese, ¾ cup of sugar, 1 ¼ cup of Terra Madre sliced Mysthill strawberries, 1 teaspoon of vanilla essence. Blend until smooth and pour into a large bowl.  
                  • In a separate bowl whisk 1 cup of whipping cream to soft peaks. Fold half of the whipped cream to the strawberry mixture. Once incorporated, fold in the second half of the whipped cream. 
                  • Pour the filling into the biscuit base and freeze for 4 hours. Cut into slices using a hot knife and then keep frozen. Pop the slices into the fridge 30 minutes before you are ready to eat.    

                    CHEF’S TIP:  

                    This is a great dessert to make ahead of time, as it stays frozen in your freezer until ready to use.