Chicken Kebabs in the Air Fryer

 Ingredients 

1 x 500g pack of chicken thighs cut into 2cm pieces 

1 Red Pepper cut into squares

3 garlic cloves ground into a paste

Grated zest of 1 Lemon

1 Tbsp of Olive oil 

1 tsp Smoked Paprika

1/2 cup of chopped parsley 

100g butter softened.

Method 

Put the chicken, red pepper pieces, half the garlic and paprika into a large bowl. Season with pepper and salt and add olive oil.

Mix well and let stand for at least an hour.

Thread the chicken and alternating red pepper pieces on to Pre soaked bamboo skewers.

Place In the pre heated air fryer and cook at 205⁰ for 20 minutes turning over halfway.

While the kebabs are air frying, chop the parsley and add the butter and the rest of the garlic to it and combine in a bowl.

When the kebabs are done, transfer to a serving plate and brush with the garlic parsley butter.

My Ultimate No Knead Stoneground Bread Recipe.

 

For the past few years I have been experimenting with different bread recipes and baking methods and this one is the best I have made to date.

You need an oval roasting pan with a lid to bake it in. I have a Kauffman 3.0 litre one aka a Braaibak in South Africa. It is smaller than most.

Ingredients.

500g Stoneground white bread flour (Eureka or Gideon)

350ml water @ 40 degrees

1 tsp salt

1 tsp Instant yeast

1 Tbsp olive oil

Method.

Put all the dry ingredients into a large mixing bowl and stir to combine well.

Add the olive oil and warm water.

Mix together using a wooden spoon or silicone spatula until it is completely combined and there is no dry flour left at the bottom of the bowl. This is the hardest part of the recipe.

Cover the bowl with clingwrap and leave to stand to ferment/proof for up to 24 hours but not less than 8 hours. After a few hours you should be able to see if it's rising and then it means that your yeast is active.

Either grease the bottom part of your roasting tin with butter or lard or line it with baking paper. I use a 45cm wide baking paper to ensure proper coverage.

Place the dough into the roasting tin after knocking it down thoroughly either in the mixing bowl or on a floured surface and stretch it to fit. Place the lid on and let it rise for another 2 hours.

Place the tin with the lid on into a preheated oven at 230 degrees.

After 10 minutes turn the oven down to 190 degrees.

Bake for a further 40 to 50 minutes. Remove the lid and test to see it it is fully baked by either tapping the base to see if you get a hollow sound or inserting a skewer into the middle and seeing if it comes out clean. If not bake, for another few minutes.

Once you are satisfied that it's ready, remove the lid and bake for another 5 minutes to brown the crust.

Remove and let it cool down on a wire rack. 

The image below was baked in a preheated cast iron bread potjie.

Easy homemade custard

Ingredients.

250ml full cream milk 

1 large egg 

1 Tbsp cornflower  

1 Tbsp sugar 

1/3 tsp vanilla essence 

Method 

Beat the egg and sugar and add to the milk in a pot. Stir until all the sugar is dissolved.

Add the cornflower while stirring until is is thoroughly absorbed.

Stir in the vanilla essence.

Place the pot on the stove at medium heat and bring to the boil, stirring all the time.

The custard is ready to use. Hot or cold.

I usually double up the recipe for a decent amount of custard.

Chickpea Butter Masala

Ingredients.

2 tins chickpeas, drained and rinsed.

2 tomatoes blanched, peeled and quartered

4 garlic cloves

1 thumb sized piece of ginger

(or you could use a tin of chopped tomatoes with about two Tbsp of garlic and ginger paste blended with a stick blender)

1 large onion very finely chopped 

1 Tbsp sunflower oil

2 Tbsp butter

1 tsp cumin/jeera seeds

1/2 Tbsp tomato paste

1/2 tsp tumeric

1 heaped tsp chili powder or to taste

2 tsp ground coriander powder

1 tsp cumin/jeera

2 tsp salt

1 tsp sugar

1 tsp garam masala

1 tsp crushed fenugreek leaves

1/2 cup water

200ml coconut milk

1/2 cup fresh coriander 

1 Tbsp melted butter

1 tsp paprika

1/4 cup fresh chopped coriander for garnish.

Method.

Place the fresh tomatoes, garlic and ginger into a blender and blend until smooth. 

Add the oil and 2 Tbsp butter to a pot or deep pan and add the onion, cumin seed and 1/4 tsp salt and saute until lightly browned.

Add the tomato paste and cook for another minute stirring

Add the spices (Tumeric, Cumin powder and Chili powder)

Add the blended tomato, garlic and ginger puree, cover with a lid and cook for around 5 minutes. Stir mixture, partially cover and cook until thickened. 

Stir and add the 2 tsp salt, the sugar, the garam masala and crushed fenugreek leaves.

Add the chickpeas and water, keeping 1/3 cup aside and stir.

Blend the 1/3 cup reserved chickpeas and add to the pot and stir. I used a pestle and mortar to crush them to a paste.

Cover and cook on low for 15 minutes.

taste and adjust seasoning.

Add the chopped fresh coriander and coconut milk keeping some of the coconut milk aside for garnish. Stir.

cover and cook for another 5 minutes.

melt the butter in a pan, switch off the heat, add the paprika to it and pour over the curry.

Garnish with a bit more fresh coriander leaves and streaks of coconut milk.

Serve with Naan bread or Roti.

Dias Tavern Trinchado

This is as near to the original Dias Tavern Trinchado sauce that I could get. I found it on the Internet and added a few tweaks.

 Ingredients.

One or two beef steaks of your choice. (Fillet, Sirloin, Rump or Ribeye) (About 150 - 200g per person).

2 Onions chopped

6 cloves of garlic (Four finely chopped and two crushed).

1 or 2 fresh or dried chili's of your choice. (I used 4 fresh Bird's Eye and the sauce was pretty hot but that's how I like it).

1 heaped tablespoon flour 

250ml Red Wine.

250ml Beef Stock.

3 or 4 Bay Leaves.

1 Tablespoon Worcestershire sauce.

Pepper and Salt to taste. About 1/2 teaspoon of each. You can add more later if you need to,

1 Tablespoon of brandy.

100ml fresh cream.

Method.

First make the sauce.

Fry the onions on a medium heat until soft and slightly browned. 

Add 4 of the cloves of chopped garlic and the chili at the end and cook for a minute or two longer.

Add the flour to the pan, stir it in well and cook for another minute. (This is to slightly thicken the sauce). 

Add the red wine, beef stock, Worcestershire sauce, salt and pepper and bay leaves, bring to a gentle simmer and cook covered for a minimum of one hour for the flavour's to develop, adding water from time to time if it is drying out too much.

Check for seasoning and remove the bay leaves.

Lastly add the 2 cloves of crushed garlic, the brandy and the cream. 

It is now ready.

Braai or pan fry the steak/s to your liking and put aside to rest for a few minutes.  

Suggestion.  Do the steak/s slightly rarer than you normally do as they will cook slightly more in the hot sauce.

Carve the steak into strips and halve the strips if you prefer smaller pieces of meat.

Place some sauce into individual bowls (About 2/3 of a cup in each). Add a few pieces of the steak to each bowl and enjoy with Portuguese or other rolls to mop up the sauce.

Easy Flatbread Recipe - No Yeast

 Ingredients.

300g Cake/All Purpose flour.

1/2 tsp Salt

180ml Milk

50g Butter

Method.

Mix the flour and salt together in a mixing bowl.

Add the milk and butter into a Pyrex jug and melt the butter by putting the jug into the microwave for about one minute.

Add the mixture to the flour and salt and mix together using a wooden spoon or a silicone spatula until all combined.

Turn out onto a well floured surface and knead for 5 minutes.

Cover with Glad wrap and allow to rest for 30 minutes.

Divide into 4 equal portions and roll each one into a ball.

Using your fingers or a rolling pin, roll them out into thin flatbreads.

Heat a cast iron pan on your stove and fry individually using no oil for about a minute on each side or until bubbles form and they puff up.

After you have removed them from the pan you could brush them with Garlic Butter and use them as Naan breads. (One option).

The uncooked balls keep well in the fridge for a few days, wrapped in Glad wrap 

Smoor/Kedgeree smoked fish

 

Ingredients.

320g of flaked smoked fish (Snoek or Angelfish)

2 Onions sliced or chopped

1 Green Pepper diced

3 cloves of Garlic, chopped

1 3cm piece of Ginger, diced

2 large tomatoes, chopped

3 Birds Eye Chili's or to your taste, chopped

1/2 cup Sultana's

2 large potatoes, peeled and diced

Olive Oil

Butter

Parsley, chopped

Spring Onions, sliced

Lemon wedges to serve

Method.

Put some butter and olive oil in a pan or pot and saute the onions until soft.

Add the potatoes, green pepper, garlic, chili's and ginger after a while and carry on cooking until the potatoes are soft. Add Pepper and salt to taste

Add the sultana's and tomatoes, reduce the heat and put a lid on the pan and carry on cooking until the potatoes are cooked.

Remove the lid and add the flaked smoked fish and combine. Carry on heating gently to warm the fish up.

Add the parsley and spring onions and serve with lemon wedges

Enjoy.

One of the great things about this recipe is that it's very flexible and can be adjusted completely to your taste and availability of ingredients. 

Beef and Onion Stir Fry with Oyster Sauce

I got this recipe from an English chef who lives in Thailand and posts video's on YouTube almost daily.

I once had a very nice Chinese tour group for a few days and we went to lunch at a Chinese restaurant and this was one of the dishes served and I enjoyed it very much.

Ingredients.

300g of steak with the fat removed.

1 tsp Baking Soda

2 Tbsp water

2 Onions cut into segments and separated.

1 tsp White Pepper

3 cloves of Garlic finely chopped.

A piece of ginger, peeled and finely chopped.

1 Tsp of Sesame Oil

For the sauce.

1 Tbsp Soy Sauce

2 Tbsp Oyster Sauce

1/2 Tbsp Rice Wine

1 tsp Dark Soy Sauce

1 tsp Sugar

3 Tbsp Water

1 tsp Cornflour.

Method.

Slice the steak into diagonal coin thickness slices and place in a bowl

Add about 1 teaspoon of Baking Soda and a bit of water and work it into the steak.

Leave to rest for 15 minutes. This tenderizes the steak. 

Rinse the steak off to remove the baking soda

Add white pepper, a splash of Soy Sauce and a teaspoon of cornflour plus1 Tbsp of Sunflower oil. The oil helps prevent the steak slices from sticking together.

Mix all the sauce ingredients together and whisk to remove any lumps of cornflour.

Heat a Wok up to a high heat, add a bit of oil and brown the steak slices, stir frying all the time. Remove and set aside.

 Add a bit of Oil to the wok and add the onion segments and stir fry.

When they are translucent after a few minutes, add the garlic and ginger. Stir fry for just a few seconds so that the garlic does not have time to burn and quickly return the steak to the Wok and add the sauce and quickly stir fry as soon as the sauce starts bubbling.

Add about 1 Tsp of Sesame Oil and combine.

Serve with White Rice.

Colleen's Spicy Chicken Soup

 

 

 Ingredients.

8 Chicken thigh portions. Bone in but skin removed.

1 leek halved and thinly sliced

3 carrots chopped

3 celery sticks chopped

3 garlic cloves chopped

1 onion Chopped

1/4 cup Olive Oil

1  tsp tumeric

1 tsp chicken spice

 1 can of coconut milk

2 tsp grated ginger

2 or 3 chili's finely chopped

1/4 tsp cayenne pepper

 1 Tbsp tomato paste

2 tsp ground cumin

2 tsp ground coriander

1 tsp salt

5 cups of chicken stock

1 cup lentils

fresh coriander either roughly chopped or torn.

Method.

Cook the onions in a large pot slowly on low heat until soft.

Add the rest of the vegetable and carry on cooking until soft.

Add the garlic, ginger, chili's and tomato paste.

Add the salt and spices.

Add the stock and coconut milk

Add the chicken pieces.

Simmer slowly for 30 minutes

Add the lentils.

Simmer until the chicken is just staring to fall off the bones.  

Remove the chicken from the pot and separate the meat from the bones taking care to remove all of them.

Add the chicken back to the pot.

Add the coriander.

Serve with a nice sourdough bread.

John Kirkwoods English Crumpets

 

Pickled Fish Recipe that I fancy to try

Salwaa's Cape Malay Cooking

From My Kitchen To Yours - keeping our heritage alive 

Ingredients:

About 10 pieces of firm fish of choice. 

Traditionally snoek or yellow tail fish are used. 

1 tsp salt

1/4 cup sunflower oil to fry fish 

1 cup brown vinegar

1/2 cup water

1/4 cup sugar

3 large onions, sliced

1 – 2 tsp whole peppercorns

1 teaspoon chilli flakes

2 tsp ground coriander 

1 tsp ground cumin 

1/2 tsp turmeric 

1/4 tsp dry ginger

2 tsp fish masala to spice the fish

Few green chillies slit in half optional

1 lemon sliced in rings without skin optional 

5 bay leaves

Method:

Clean and drain the fish. Wipe the fish dry with a clean kitchen towel. Season fish with salt and fish masala. Heat a large saucepan over medium to high heat. Add the ¼ cup of oil. When the oil is warm, fry the fish five minutes on each side or until the fish is cooked thoroughly. Remove and set aside.

Wipe the pan with kitchen towel to remove the residue from the pan. Add the liquids, sugar and spices, bring to boil. Add sliced onions and turn heat low and simmer for about five minutes. Turn off heat and jet it cool down. 

Arrange the fish chunks and sliced lemon in a Pyrex or glass dish, and pour the sauce over. Cover, and refrigerate for a day or two before eating for the flavours to develop. The flavour improves the longer it’s left before eating and will keep up to 2 weeks in the refrigerator. Serve cold with crusty buttered bread however my children love to warm it in the microwave. 

Enjoy

Repost: Lekker eet resepte 

Pizza Dough for one Pizza.

 Ingredients.

180g white bread flour (Stone ground)

126g water @ 40 degrees C. (70% hydration.)

1/3 tsp Instant yeast 

1 tsp sugar

1/2 tsp salt.

1 tsp Olive Oil 

Methods.

Mix the flour, yeast and salt in a mixing bowl.

Add the Olive Oil and warm water.

Combine well. I use a silicone spatula for this but you can also use a wooden spoon or your hands.

Cover with plastic wrap or I use a plastic shower cap and allow to stand in a warm area to rise for 12 to 72 hours. In warmer weather it's best to put it in the fridge after 8 hours or so. Then take it out a few hours before you use it to come to room temperature.

After it has risen for at least 12 hours I turn it out onto a work surface and knock the air out and then put it back into the bowl for a second rise, covering it again 

Turn the risen dough out onto a very well floured flat surface, knock it down and roll into a pizza base, stretch it with your hands and finish rolling it into shape with a rolling pin. It is quite difficult to handle because of the high hydration percentage and the secret is to use lots of flour.

If it tends to shrink back to a smaller size, just let it stand for 30+ minutes covered with a tea towel for the dough to relax before rolling out again.

Sweetcorn and Cheese Savoury Muffins

 

 

 Ingredients.

Dry.

250g self raising Flour

1 tsp Bicarb

200g grated Cheddar Cheese

Kernels from two cooked sweetcorn

(You can use a tin of Sweetcorn kernels if you don't have fresh)

1 tsp Salt

1 tsp Cayenne Pepper (Optional)

1 to 2 tsp Dried Thyme

1/4 cup chopped chives 

 

Wet.

250ml Milk

2 Eggs

100ml Oil

 Method

 

Preheat the oven to 200 degrees C.

Whisk together all the wet ingredients in a bowl

Mix all the Dry Ingredients together in a separate bowl. 

Mix all the wet ingredients into the dry ingredients, taking care to not over work but ensuring that there are no patches of dry flour remaining. 

Using a spoon, put the batter into greased muffin tins (I got 6 large and 4 small muffins out of this recipe).

Place in the oven for 30 minutes.

Serve cut in half with butter. 

Award Winning Lamb Curry Potjiekos Recipe

Ingredients.

1.5kg lamb leg chops cut into bite size pieces. Leave bones on for added flavour. Trim some fat if you want but I think fat = flavour

1Tbsp cooking oil

10 whole cloves

6 cardamon seed pods

1 tsp cumin seeds

a few broken up cinnamon sticks 

2 onions chopped

2 Tbsp garlic and ginger paste

1 and 1/2 tsp salt

2 tsp coriander powder

1 tsp cumin powder

1 tsp tumeric powder

2 tsp masala powder (Your choice. I like mother in law or Leaf).

1 and 1/4 tsp chili powder or more if you like hotter

1 can coconut milk  

1 packet of mixed vegetables (Carrots, beans, baby marrows and butternut were in mine from WW) I avoid potatoes as they do not freeze well and there are always leftovers.

Method

Heat pot on the fire or gas and add oil. When this is hot, add onions, cloves, cumin seeds, cardamon pods and stick cinnamon and cook for about 5 minutes until onions are soft and starting to brown. 

Add meat to the pot, stirring occasionally to ensure even browning.  

Add garlic and ginger paste and salt and cook for a further 5 minutes, stirring to ensure even coating. 

Add the rest of the dry spices and cook into the meat stirring quite a bit for about 10 minutes. This is the secret trick told to me by an Indian work colleague to avoid the curry giving you heartburn.

Add the tin of coconut milk and reduce heat and simmer for an hour.

If the sauce is too runny, leave the lid off or ajar for it to reduce.

Add the vegetables on top of the meat. Do not stir and cook for another hour with the lid on.

Remove lid and check for seasoning and consistency. Should be o.k. if you have used enough salt.

Sir the vegetables into the curry and serve with rice.

 

White Bread Loaf No Knead

 

Ingredients.

450g Stone ground white bread flour (550g large loaf)

320g/ml water at 40 degrees C (390g/ml larger loaf)

1 teaspoon instant yeast (1and 1/2 large loaf)

1Tablespoon Olive Oil

1 Tablespoon sugar

2 teaspoons salt 

Method. 

Stir the sugar into the warm water until dissolved. Add the yeast to the jug of water and stir until dissolved. Let stand for 15 minutes and if your yeast is active a layer of foam will form on top.

Mix the flour and salt together in a large bowl and add the olive oil and the water/yeast mixture. Stir until well combined. I use a silicone spatula for this.

Cover with clingfilm or a plastic shower cap and let stand for a minimum of 8 hours for the dough to ferment/prove.

Turn out onto a floured surface and using well floured hands lift into a well oiled bread tin and cover again. Let it rise for an hour or two.

Bake in a 200C oven for 45 minutes.

Let stand on a wire rack for it to cool a bit.

Enjoy.

Pizza Dough Recipe

 This recipe makes enough dough for two Pizza's

Ingredients.

330g Eureka Stone Ground White Bread Flour

200ml warm water (40 degrees C).

1 teaspoon Instant Yeast

1 teaspoon Salt

1 teaspoon Sugar

1teaspoon Olive Oil plus more to coat the dough

Method.

Stir the sugar into the warm water in a jug until it is dissolved.

Add the yeast to the water and whisk or stir until it is well mixed in.

Let the yeast mixture stand for 10 minutes or so. It should start forming a layer of foam on top when it reacts to the sugar in the water. If after15 minutes there is no foam then your yeast is dead and no good. You will need to repeat all this with a fresh packet of yeast.

Mix the flour and salt together in a mixing bowl.

Add the Olive Oil and the Yeast mixture and combine together using a wooden spoon or silicone spatula.

When combined, turn out onto a floured surface/counter and knead for 10 minutes.

Clean the mixing bowl and add some Olive oil and smear it around the bowl. Add the kneaded dough back into the bowl and turn it over to cover with a film of oil.

Cover the bowl with cling film (I use a plastic shower cap from the Crazy Store) and place it in a warm spot for an hour or two to rise until it is doubled in size.

Divide the dough into 2 and roll into balls. I let these rest for about 15 minutes to relax.

Roll out each ball using your fingers and a rolling pin into a thin Pizza base. I never get mine quite round but that's o.k.

Wholewheat Fruit Soda Bread

 

Ingredients.

375g Cake Flour

125g Wholewheat Stone Ground Flour

( You can adjust the percentages of the different flours if you like as long as you end up with 500g in total).

2 heaped teaspoons Baking Soda (Bicarb)

1 cup Raisins or Sultana's

1/2 cup Mixed Seeds

1 teaspoon ground Cinnamon

1 teaspoon ground Cloves 

1 cup Sugar 

Half a teaspoon of Salt

1 x 75g tub of mixed Citrus Peel (optional, as I use a cake mix instead of raisins which already has some in it)

1 Egg

500ml Buttermilk

Method.

Preheat your oven to 230 degrees C

Mix all the dry ingredients together thoroughly in a large bowl

Beat the egg and buttermilk together in another bowl. I put a couple of tablespoons of milk into the buttermilk container and swill it around to get all the buttermilk out of it and add it.

Only when the oven is almost ready, mix the wet ingredients into the dry ingredients. You do not want it to stand as it will then not rise as much. Make sure that everything is mixed well but do not overwork. (Edit. It depends on your oven. Ours heats up quite quickly so I get all the ingredients prepared and the pot greased before I switch it on)

Put the mixture into a well greased cast iron enamel pot, sprinkle with Sesame Seeds (optional) and place into the oven without a lid.

I sometimes use an oval shaped pan that I have, lined with parchment paper. It works just as well.

 

After 10 minutes, turn the oven down to 190 degrees C and bake for a further 50 minutes.

Turn onto a wire cooling rack and allow to cool.

I just serve spread with butter. 

 

 

Angela's Chili Con Carne recipe

 Chili Con Carne

1kg beef mince
2 x 400g tins kidney beans (drained)
2 x 400g tins chopped tomatoes
250ml red wine
3 tbs Worcestershire sauce
3 large cloves of garlic, finely diced
2 Beef stock cubes
2 heaped tbs tomato puree
1 large onion, finely diced
1 large red pepper, finely diced
2 tbs paprika
2 tbs cumin
2 tbs chili powder
1 tsp origanum
1 tsp ground coriander
1 tsp sugar
1 tsp salt
1/2 tsp black pepper
Olive oil, as needed

To serve:
Rice
Grated cheddar cheese
Lime wedges
Sour cream
Fresh coriander

Add a splash of oil to a large pot over medium heat. Add the onion, red pepper & garlic and fry until they begin to soften and take on a tinge of golden colour.

Add the mince, break it up with your wooden spoon and continue to fry over medium heat until there is no sign of pink in the meat. Stir in tomato puree and deglaze with red wine. Allow to simmer for a few minutes to soak in the wine.

Add the canned chopped tomatoes, add in the drained kidney beans, beef stock cubes (dry, crumble in), Worcestershire sauce, and all spices, herbs, sugar, salt & pepper.

Give it a good stir as you bring to a simmer, making sure everything is well blended. Once simmering pop on the lid, turn down the heat to low and allow it to bubble away for 1 hr 30 min, stirring occasionally.

Take off kid and allow to simmer until sauce thickens to your desired consistency. Adjust seasoning/spice with chili powder, salt, sugar and black pepper if needed.

Marieta's Dumpling recipe

A dear friend from our camping club gave me this. I have tried dumplings before but this is the first one that has come out really well.

Dumpling Recipe.

2 cups of flour

4 t baking powder

half t of salt 

Sieve the above together in a mixing bowl 

2 T soft butter, use finger tips to mix into the flour mixture 

Add 3/4 cup of milk and mix well, if to dry add a bit more milk. 

I take a half fistful of dough depending on the size of your pot and put on top of your meat and veggies. 

Make sure there is enough gravy in the pot before you put the dumplings in.

Place the lid on to the pot and don't lift it for 20 to 30 minutes. It's the steam under the lid that cooks the dumplings.

😊

Refika's Turkisk Lavash Flatbread

Ingredients.

250g cake flour

125g/ml water

1tsp salt

2 Tbsp olive oil

 

Method.

Add the flour to a bowl.

Add the salt and olive oil.

Add in the water a little at a time, combining with a wooden spoon or spatula.

Combine as much as you can using a spatula or wooden spoon and put on a kitchen counter to finish combining and knead for at least 6 minutes.

Roll into a log and divide into 4 equal portions. 

Roll each portion with your hands into 4 balls and flatten and put on a plate to rest.

Cover with a damp towel or plastic shower cap and let rest for 15 minutes or longer.

 

Roll out on a lightly floured surface into 4 thin flatbreads. You can stretch them with your hands similar to someone making pizza bases too after rolling. You can do this one at a time while the previous one is cooking.

Put a cast iron pan upside down over a gas flame and heat until medium hot.

 

Cook each one on the bottom surface of the pan turning when bubbles have formed and the flatbread starts to come away from the pan. You can turn a few times after that.

Optional. Brush each one with butter after it is cooked, stacking them on top of each other.

Give the cooking surface a wipe with a damp cloth between cooking each one to wipe away any burnt flour.

If the pan is not hot enough, they will be crisp like biscuits and if it is too hot the bubbles will burn.