Merge branch 'master' of github.com:LukeSmithxyz/based.cooking

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diff --git a/src/fondue.md b/src/fondue.md
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+# Fondue
+
+A swiss classic for cold winter dinners.
+Traditionally cooked in a "Caquelon" pot and served on a candle heated stove, to keep the cheese from going solid again.
+
+- ⏲️ Prep time: 10 min
+- 🍳 Cook time: 30 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 1 garlic clove
+- 4 dl (1.5 cups) white wine
+- 800 g (1.7 lbs) swiss cheese (50/50 mix of Gruyère and Emmentaler recommended)
+- 1 shot of kirsch (cherry brandy)
+- 1 tsp lemon juice
+- 1-2 tbsp starch flour
+- 1 loaf (~800g/~1.7 lbs) of white bread
+- A pinch of nutmeg
+
+## Directions
+
+1. Rub the Pot with garlic clove.
+2. Cut bread into small squares.
+3. Put cheese, starch, wine and lemon juice in pot and melt while stiring constantly.
+4. Season with a bit of pepper and nutmeg.
+5. Serve right away.
+6. Stick bread squares on fondue fork one by one and stir them in the fondue.
+
+## Contribution
+
+- sekthor - [github](https://github.com/sekthor), [contact](mailto:sekthor@protonmail.ch)
+
+;tags: swiss cheese
diff --git a/src/spaghetti-all'amatriciana.md b/src/spaghetti-all'amatriciana.md
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+# Spaghetti all'amatriciana
+
+Ignore the fact that those in the photo are pennette and not spaghetti, that's all I had that day.
+
+![Jebusthebus](pix/spaghetti-all'amatriciana.webp)
+
+- ⏲️ Prep time: 5 min
+- 🍳 Cook time: 25 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- Pecorino romano cheese preferably or Parmesan 1.5oz (40g)
+- Fresh chili pepper (as many as you'd like)
+- Extra virgin olive oil 1/4 cup (40g)
+- Guanciale preferably or Bacon 3.5oz (100g)
+- White wine 1/4 cup (60g)
+- Tomato passata 10oz (300g)
+- Spaghetti or similar long pasta 12oz (350g)
+- (optional) Extra pecorino romano or parmesan 
+
+## Directions
+
+1. Grate the pecorino and keep it aside.
+2. Mince the chili pepper(s) and keep it/them aside.
+3. Cut the guanciale in thin stripes and cook them in the oil with the minced pepper(s) for about 3 minutes on medium/high heat.
+4. Douse with the wine and turn up the heat. Cook until the alcohol has evaporated.
+5. Lower the heat to medium and add the passata, some salt and plenty of pepper. Cook for about 15 minutes. Meanwhile, start to boil plenty of water for the pasta.
+6. Once the water starts boiling add salt and the pasta. Cook until it's al dente.
+7. Once finished add the sauce and the pecorino/parmesan to the pasta, mix well and serve immediately. Optionally you can add some pecorino or parmesan on top.
+
+## Contribution
+
+- Jebusthebus
+
+;tags: italian pasta
diff --git a/src/turkish-yogurt-soup.md b/src/turkish-yogurt-soup.md
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+# Turkish Yogurt Soup
+
+- ⏲️ Prep time: 15 min
+- 🍳 Cook time: 35 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- yogurt
+- 1/3 cup rice
+- 2 tablespoon flour
+- 1 egg yolk
+- butter
+
+## Directions
+
+1. wash the rice
+2. put water in the pot and wait for water to boil
+3. add some salt and rice
+4. wait for 15 minutes
+5. mix yogurt, egg and flour and salt in a different bowl
+6. add water from the soup and mix by warming
+7. when the rice is soft, add the yogurt mixture to the soup and mix quickly
+8. cut down the heat, wait for 15 minutes
+9. for the sauce, simply melt the butter in a seperate small pan and stir in the dried mint
+10. add sauteed dried mint to the soup and stir well
+11. serve warm
+
+## Contribution
+
+- digi - [sourcehut](https://git.sr.ht/~digi/)
+
+;tags: turkish rice soup