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| author | Stefan Teunissen <stefanteunissen1@gmail.com> | 2021-03-21 14:54:35 +0100 |
|---|---|---|
| committer | GitHub <noreply@github.com> | 2021-03-21 14:54:35 +0100 |
| commit | f0e79a15c9ce86e577bfecd7aa64eadc9f95a9a5 (patch) | |
| tree | e67e5f6724fdda1d895c446d084018821f46dab8 /src | |
| parent | 39f12f17289baa48eb77fa2a87d614a8401f0e31 (diff) | |
| parent | 2a3838d68eaae47e8def69729ba1e43ef83b5308 (diff) | |
Merge branch 'master' into master
Diffstat (limited to 'src')
36 files changed, 1059 insertions, 41 deletions
diff --git a/src/aglio-e-olio.md b/src/aglio-e-olio.md new file mode 100644 index 0000000..4aaa816 --- /dev/null +++ b/src/aglio-e-olio.md @@ -0,0 +1,29 @@ +# Spaghetti aglio e olio + +Aglio e olio, pasta with garlic and olive oil, is one of the simplest yet greatest pasta dishes of all time. It's quick, easy, and uses a lot of basic pantry ingredients which makes this a convenient weeknight meal. + +## Ingredients + +- 1 pound (500g) spaghetti (or similarly shaped pasta) +- 1/2 cup (110g) extra virgin olive oil +- 5-6 cloves of garlic +- 1/4 tsp red pepper flakes +- A bunch of fresh parsley + +## Directions + +1. Heat a large skillet on medium-high heat and put a large pot of water to a boil. +2. Finely slice or mince the garlic and finely chop the parsley. +3. Add the oil and garlic to the skillet and gently cook it until it's lightly golden brown. +4. Once the water is boiling add a few generous pinches of salt and drop in the pasta until it is al dente (firm to the bite). +5. Add the red pepper flakes to the skillet and turn down the heat to let its flavor infuse the oil. +6. When the pasta has finished cooking, drain it, and reserve at least around a cup of the cooking water. +7. Now add the drained pasta with some of the cooking water to the skillet and toss vigorously. The starch in the pasta water will help the sauce emulsify and get it to the right consistency. +8. At the very last second add the parsley, to preserve its freshness. Adjust the seasoning to taste if necessary. + +## Contribution + +- Robert [github](https://github.com/robert5800) + +;tags: italian pasta + diff --git a/src/arroz-chaufa.md b/src/arroz-chaufa.md index f04712b..8603326 100644 --- a/src/arroz-chaufa.md +++ b/src/arroz-chaufa.md @@ -28,7 +28,7 @@ Peruvian-chinese dish, Easy to cook just add and mix everything. 3. Cook the rice (if it is yesterday's rice better, preferably without salt). 4. Cut the welsh onion and bell pepper into small squares. 5. Mix everything over low heat, adding soy sauce. -6. Optional: add beacon, sesame oil. +6. Optional: Add bacon, sesame oil. 7. (Everything is salty, you can reduce it with just a teaspoon of sugar, especially if you cook the rice with salt.) ## Contribution diff --git a/src/assam-tea.md b/src/assam-tea.md new file mode 100644 index 0000000..ead89ff --- /dev/null +++ b/src/assam-tea.md @@ -0,0 +1,31 @@ +# Assam Tea + + + +This is a simple Assam tea recipe. + +- ⏲️ Prep time: 1 min +- 🍳Cook time: 5 min +- 🍽️ Servings: 1 + +## Ingredients + +- 2 teaspoons of Assam Tea +- 150 ml of fresh water +- Sugar (Optional) +- Milk (Optional) + +## Directions + +1. Add 150 ml of water to a small pan and bring it to boil. +2. Then add 2 teaspoons of tea into it and reduce the heat to low. +3. Strain the tea using a tea filter into a cup. +4. Add sugar and milk to taste + + +## Contribution + +- Chandra Kiran - [GitHub](https://github.com/ackr-8) + +;tags: drink quick + diff --git a/src/babas-feta-pasta.md b/src/babas-feta-pasta.md new file mode 100644 index 0000000..9c45448 --- /dev/null +++ b/src/babas-feta-pasta.md @@ -0,0 +1,49 @@ +# Baba's Feta Pasta + +Greek Pasta Recipe with sauce made out of feta, stock, cream cheese and other ingredients. +Uses mixed spice for special flavour, and is a great dinner or mid-day meal. + +- ⏲️ Prep time: 15-30 min +- 🍳 Cook time: 25-30 min + +## Ingredients + +Serves Around 3 People. You can scale up to 4 If you increase most quantities by +1/4. + +- Medium Sweet Onion (Finely Chopped) +- Virgin olive oil (not extra-virgin) +- White Sugar +- 3 Fresh Medium Garlic Cloves (Chopped Fine) +- 15-20 Kalamon/Kalamata Olives (Cut into thirds) +- Whole small courgette (Cut to small pieces) +- 6 Medium Mushrooms (Cut smallish and small stalk) +- 1/2 Broccli (Chopped small) +- 8-10 Finely sliced cherry tomatoes +- 1/2 Block of feta (Washed) +- 1 Chicken stock (Added to 3/4 Mug boiling water) +- Overfilled Teaspoon Mixed Spice +- 3/4 Bowls fusilli pasta +- Overfilled tablespoon Creme Cheese +- 1/3 Mug whole milk + +## Instructions + +Make sure to prepare & chop most ingredients before you start. + +1. Get a small deepish pan and heat it to low-medium temperature. Add a good amount of virgin olive oil and place one of the small onion pieces into the pan. Wait until it starts to sizzle and add the rest of the onion. Mix well and make sure the temperature is not too high as it can damage ingredients. Optional: You can sprinkle some sugar over the onion to make it sweeter. Then after a few minutes, when the onion has browned/softened, add in the garlic and wait 1-2 minutes, then you can turn off heat and put it to the side for later. +2. Get a medium-large sized deepish pan, heat with oil and then add in the olives, courgettes and mushrooms. Sprinkle salt every now and then to enhance taste. After a few minutes when they are soft and are around the same color, then add in the onion and garlic from the smaller pan. +3. Wait a couple minutes and then add the broccli and tomato slices to the mix. Wait 2-3 more minutes and then get your rinsed feta and melt it in the pan (chop to speed up). +4. When the feta has nearly finished melting, add in the stock to the mix. Turn the pan temperature down slightly and then let it bubble for 5 mins (add a timer). Make sure to add the cover to the pan to keep in the flavor. +5. Immediately after, get a large deep pan for the pasta and add boiling water. Turn the pan on high and add generous amounts of salt to it, and a little drop of olive oil if you want too (or keep stirring) to stop pasta sticking. Optional: At this step you can put on plates/bowls to heat. +6. After the 5 mins timer is up, add the overfilled tablespoon creme cheese to the main mix, stir, then re-add lid. +7. Wait 2-3 more minutes and then you can test the sauce if you want. If you feel there is some missing, add more mixed spice or herbs such as parsley to it. +8. Turn down the main mix again slightly, Now test a pasta piece. If the pasta is semi-soft, wait until it is fully done. When it is done all the way through, turn off the pasta pan and add the 1/3 Mug of Whole milk to the mix. +9. Strain the Pasta, when done, wait one minute and turn off the main mix. +10. Serve your pasta and cover with the sauce. Enjoy! + +## Credit + +- peepopoggers - [github](https://github.com/peepopoggers) +- Original recipe. + +;tags: greek feta pasta supper diff --git a/src/baked-mostaccioli.md b/src/baked-mostaccioli.md new file mode 100644 index 0000000..0bcfff8 --- /dev/null +++ b/src/baked-mostaccioli.md @@ -0,0 +1,34 @@ +# Baked Mostaccioli + + + +Baked pasta cooked in dish with spicy sauce + +- ⏲️ Prep time: 15 min +- 🍳 Cook time: 15-20 min +- 🍽️ Servings: 8 bowls + +## Ingredients + +- 24 oz or 1 jar of Fradiavolo Sauce ([Victoria](https://victoriapastasauces.com/product/fradiavolo-sauce/)) +- 1 box Mostaccioli Rigati or Penne Rigati ([Ronzoni](https://www.google.com/search?q=mostaccioli+rigati&tbm=shop)) +- ~8 oz shredded Mozzarella Cheese ([Poly-O](https://www.walmart.com/ip/Polly-O-Mozzarella-Cheese-Chunk-with-Whole-Milk-16-oz-Pack/10448265)) + - I've found that pre-shredded cheese doesn't taste as good as shredding it right before cooking. +- 2x 2 quart (8") baking dishes or 1 large baking dish (see picture below) + +## Directions + +1. Bring a pot to a boil and cook pasta for 6 minutes (very al dante). +2. Put pasta and sauce in baking dish(es) and mix well. +3. Cover pasta and sauce generously with grated cheese until you can't see the pasta. +4. Bake at 350°F / 175°C for 20 minutes + - Or 375°F / 190°C for 15 minutes on convection bake. + + + +## Contributors + +- Recipe created by Dan +- Refined & Uploaded by Zyansheep. + +;tags: pasta italian diff --git a/src/breakfast-wrap.md b/src/breakfast-wrap.md new file mode 100644 index 0000000..455f66f --- /dev/null +++ b/src/breakfast-wrap.md @@ -0,0 +1,30 @@ +# Breakfast Wrap + +The basic parts of a full English in a wrap. Inspired by McDonald's breakfast wraps. + +- ⏲️ Prep time: 5 min +- 🍳 Cook time: 10 min +- 🍽️ Servings: 1 (2 wraps) + +## Ingredients + +- 2 sausages +- 2 bacon rashers +- 1 egg +- 2 wraps +- milk +- ketchup (optional) + +## Directions + +1. Begin by cutting the sausages in half and frying them ensuring that they're cooked the whole way through. +2. Next, fry the bacon. +3. Next, possibly while the bacon is frying, crack an egg into a bowl, add a dash of milk and whisk it +4. Then, put the egg mixture into the microwave for a minute, take it out and whisk it again, do this twice again or until the scrambled egg is ready. +5. Add the sausage, bacon and scrambled egg to a wrap (I recommend two sausage halves, a bacon rasher and half the bowl of scrambled egg per wrap). Add ketchup if desired. + +## Contribution + +- Linux Lounge + +;tags: breakfast quick basic eggs diff --git a/src/brigadeiro.md b/src/brigadeiro.md index 7a9dcd0..f3d11a9 100644 --- a/src/brigadeiro.md +++ b/src/brigadeiro.md @@ -12,17 +12,18 @@ A very traditional Brazilian dessert that is present in every Brazilian birthday - Sprinkles (Optional) ## Instructions: -1. Add all the ingredients into a pan -2. Put it under low heat and stir it (preferably with a wooden spoon) it until it starts sticking to the bottom of the pan +1. Add all the ingredients to a pan +2. Put it under low heat and stir it (preferably with a wooden spoon) until it stops sticking to the bottom of the pan 3. Remove it from the pan and eat it with a spoon or wait for it to cool down and roll it into small balls! -4. While it is hot you can roll it around in sprinkles. +4. While it is still hot you can roll it around in sprinkles. ## Closing remarks: -Depending on how much brigadeiro you want to do, you'll have to add more or less of each ingredient, so be creative! Be careful with the chocolate powder, you definitely do not want to add too much of it! +Depending on how much brigadeiro you want to make, you'll have to add more or less of each ingredient, so be creative! Be careful with the chocolate powder, you definitely do not want to add too much of it! ## Contribution - Daniel Kemmerich — [GitHub](https://github.com/cabinetto) - Exeon - [GitHub](https://github.com/actuallyexeon) +- Daniel Zimmer - [GitHub](https://github.com/daniel-zimmer) - Stefan Teunissen (photo credit) — [GitHub](https://github.com/teunissenstefan), [website](https://stefanteunissen.dev) ;tags: dessert quick brazilian diff --git a/src/cheesy-pasta-bake.md b/src/cheesy-pasta-bake.md new file mode 100644 index 0000000..a6201df --- /dev/null +++ b/src/cheesy-pasta-bake.md @@ -0,0 +1,37 @@ +# Cheesy Pasta Bake + +- ⏲️ Prep time: 15 min +- 🍳Cook time: 1 hr +- 🍽️ Servings: 4 + +## Ingredients + +- 300-400g Pasta (Fusilli recommended but not essential) +- 50g Butter +- 100g Flour +- 200ml Milk +- 400g Cheddar Cheese +- 6 Rashers of bacon (optional) + +## Directions + +1. Grate the cheese. +2. Chop up the bacon into roughly 2cm x 2cm squares. +3. Start boiling some water, when boiling, add the pasta. +4. While the water is boiling, start melting the butter in another saucepan. +5. Once melted, add flour and mix until the mixture forms a paste that does not stick to the sides. The quantity of flour required may vary. +6. Now start adding the milk slowly, while mixing, as to avoid lumps. +7. Heat on low heat while stirring until the sauce becomes thick. If unsure, taste the sauce, and if you cannot taste the flour, it is ready for the next step. +8. Add 80% of the cheese and stir until melted in. +9. Drain the pasta and add to baking dish. +10. Add the sauce and mix in. +11. If using bacon, fry it up and mix into the dish, making sure to include any fat that comes out of the bacon for extra flavour. +12. Use the rest of the cheese to cover the top. +13. Bake at gas mark 6 for about 30 minutes. + + +## Contribution + +- TechieDamien - [website](https://techiedamien.xyz) + +;tags: bacon cheese italian pasta diff --git a/src/cheesy-potatoe-bake.md b/src/cheesy-potatoe-bake.md new file mode 100644 index 0000000..72c92c6 --- /dev/null +++ b/src/cheesy-potatoe-bake.md @@ -0,0 +1,48 @@ +# Cheesy Potato Bake + +Potatoes baked in a dish smothered with cheese, what's not to love? + +**You will need a deep dish that is oven safe** + +- ⏲️ Prep time: 30 min +- 🍳 Cook time: 45 min +- 🍽️ Servings: 4 + +## Ingredients + +- 30g+ Butter +- 250g Cheddar Cheese +- 275ml Milk +- 16g Flour +- 600g Potatoes +- As much bacon as you want to garnish + +## Instructions + +1. Preparation: + 1. Preheat to 180C + 2. Butter deep baking dish + 3. Peal and thinly slice potatoes + 4. Grate Cheese +2. Sauce: + 1. Melt Butter in Pot + 2. Slowly add flour and stir constantly + 3. After 2 min or bubbly remove from heat + 4. Add milk slowly, stirring constantly + 5. Add 3/4 of the cheese + 6. Salt and Pepper to taste +3. Assembly: + 1. Add a thin layer of potatoes to the dish + 2. Add a layer of cheese sauce + 3. Add bacon + 4. Repeat steps 1-3 of assembly until there are no more potatoes/sauce + 5. Add the remaining 1/4 cheese to the top + 6. Put in oven for 45 min. If it starts to brown too much cover with tinfoil + +Originally published at [https://www.taste.com.au/recipes/cheesy-potato-bake/9749dafb-5288-4066-aa45-d9c99025b975](https://www.taste.com.au/recipes/cheesy-potato-bake/9749dafb-5288-4066-aa45-d9c99025b975) + +## Contribution + +- Kyle Johnson and Sabina Mortensen — [website](https://www.kylecjohnson.site/) + +;tags: american cheese baked potato diff --git a/src/chicken-tacos.md b/src/chicken-tacos.md index 6fb5db8..c371e52 100644 --- a/src/chicken-tacos.md +++ b/src/chicken-tacos.md @@ -27,4 +27,4 @@ - Luke Smith -- [website](https://lukesmith.xyz), [donate](https://lukesmith.xyz/donate) -;tags: mexican chicken +;tags: mexican chicken slow-cooked diff --git a/src/cinque-pi.md b/src/cinque-pi.md index c0c94f5..c4d240b 100644 --- a/src/cinque-pi.md +++ b/src/cinque-pi.md @@ -28,4 +28,4 @@ This is a nice simple dish made up of five ingredients: panna, pomodori, parmigi - **Elias Pahls** - [contact](mailto:pahlse@pm.me) -;tags: italian, pasta, quick +;tags: italian pasta quick diff --git a/src/Classic-bechamel-sauce b/src/classic-bechamel-sauce.md index bcf4abe..a35cc1a 100644 --- a/src/Classic-bechamel-sauce +++ b/src/classic-bechamel-sauce.md @@ -26,12 +26,6 @@ Classic French sauce, base for a lot of dishes ## Contribution -yiusa + -yiusa, eth: `0x68F1317c6512f0267fA711cafB6C134Ae968FA80` - - - - eth: `0x68F1317c6512f0267fA711cafB6C134Ae968FA80` - - - -;tags: basic sauce French Italian +;tags: basic sauce french italian diff --git a/src/corn-salsa b/src/corn-salsa new file mode 100644 index 0000000..3bec3f5 --- /dev/null +++ b/src/corn-salsa @@ -0,0 +1,22 @@ +# Corn Salsa + +- Prep time: 10 Minutes +- Cook time: 1 Hour+ in fridge + +## Ingredients + +- 2 pounds frozen corn, defrosted +- 1/2 Red onion, finely chopped +- 4 Radishes, sliced thin and chopped +- Few pinches of Cilantro, finely chopped +- 1-2 Jalepenos, finely chopped (optional) +- Juice of 2-3 Limes +- Salt and pepper, to taste + +## Directions + +1. Chop everything to pieces smaller than the corn kernals. Mix well and let sit covered in the fridge for at least an hour, even better overnight. + +## Contributions +- Joe Powerhouse +- BTC:1KPxw9js2VukakhMv2wUUFUQZnHQL842ju diff --git a/src/french-onion-soup b/src/french-onion-soup new file mode 100644 index 0000000..40ab7d5 --- /dev/null +++ b/src/french-onion-soup @@ -0,0 +1,32 @@ +# French Onion Soup + +Prep time: 30 Minutes +Cook time: 3 Hours +Servings: 5 + +## Ingredients +- 6-7 Onions, cut into quarter moons +- 1 stick of butter +- 1/2 cup Olive oil +- Salt, to taste +- 1 Baguette Loaf, sliced +- 1 Can of Chicken Broth +- 3 Garlic cloves, finely chopped +- 1/4 cup brown sugar +- Balsamic vinegar, to taste +- Worcestershire Sauce, to taste +- Soy Sauce, to taste +- 64oz Beef Broth +- 2-3 Bay Leaves +- Melty cheese, preferably guereye or swiss + +## Directions +1. Sweat the onions in a covered Dutch oven over med-low heat, salt them, with 1 whole stick of butter and some olive oil for about 2 hours stirring occasionally but increasing in frequency as the heat gets raised over time. +2. When the onions are soft and mostly shrunken down, and mostly covered by the butter, oil, and onion juice, strain and collect the juice in a bowl. Brush the onion juice over each side of slices of baguette bread. +3. Return the strained onions to med-high heat, uncovered, stirring and deglazing with chicken broth frequently but not so frequent that they turn to mush. When the entire can of chicken broth has been added for deglazing, add 3 finely chopped garlic cloves, 1/4 cup brown sugar, balsamic vinegar, Worcestershire sauce, soy sauce. Wait until the pot dries and a fond is formed in between adding each liquid ingredient slowly. Keep slowly deglazing with the wooden spoon and caramelizing those onions. +4. After onions are thoroughly caramelized and there are no more liquid ingredients to add, pour in 64oz beef broth and 2-3 Bay leaves. Cover on medium heat until it simmers. It is now ready to serve! +5. Put sliced (and onion-juice brushed) bread in 400F oven until toasted, then under the broiler covered in cheese until melted. Soup can be served poured over the bread slices or the bread floating on top. + +## Contribution +- Joe Powerhouse +- BTC:1KPxw9js2VukakhMv2wUUFUQZnHQL842ju diff --git a/src/french-toast.md b/src/french-toast.md new file mode 100644 index 0000000..b7cd0a4 --- /dev/null +++ b/src/french-toast.md @@ -0,0 +1,39 @@ +# French Toast + + + +This recipe results in five slices of easy to make french toast. + +- ⏲️ Prep time: 5 min +- 🍳Cook time: 25 min +- 🍽️ Servings: 1 + +## Ingredients + +- 2 Eggs +- 1/2 Cup of milk +- 5 Slices of bread +- Maple Syrup (Optional) +- Butter + +## Directions + +1. Butter up a frying pan and set it on the burner with low-medium heat.(May need to add more butter in-between slices) +2. Take your two eggs and crack them into a bowl together. +3. Pour milk in the bowl with the eggs. +4. Break the yolks and stir the eggs and milk well with a beater until it's a smooth, yellow liquid. +5. Dip one side of bread into the bowl, making sure the liquid gets into all of the surface area of that side. +6. Immediately bring the side back up and scrape off any access liquid on the side with a butter knife. +7. Repeat steps 5-6, but for the other side of the bread. +8. Drop into the hot pan. +9. Cook both sides until golden brown, then plop onto a plate. +10. Repeat steps 5 to 9 until you have cooked all of your bread. +11. Drench french toast stack in Maple syrup (Optional) + + +## Contribution + +- Ryan Wilson - [website](https://rdwilson.xyz), [donate](https://rdwilson.xyz/donate.html) + +;tags: breakfast french + diff --git a/src/greek-easter-cookies.md b/src/greek-easter-cookies.md new file mode 100644 index 0000000..e2a6753 --- /dev/null +++ b/src/greek-easter-cookies.md @@ -0,0 +1,41 @@ +# Greek Easter Cookies + +A very simple, delicious, and traditional greek recipe for easter cookies. + +- ⏲️ Prep time: 30-45 min +- 🍳 Cook time: 18-22 min +- 🍽️ Servings: Five-dozen individual cookies + +## Ingredients + +- 1 lb of unsalted butter +- 3 cups of sugar +- 10 eggs +- 6 tsps baking powder +- 2 tsps baker’s ammonium +- 1 pinch of baking soda +- 2 tsp powder vanilla +- Zest of 3 oranges +- Zest of 2 lemons +- 1/2 cup orange juice +- 1 cup warmed milk +- 1 egg yolk whisked to brush cookies +- Enough flour to make a soft pliable dough (about 9 cups or a bit more) + +## Directions + +1. Cream butter and sugar together until fluffy. Add eggs one at a time and blend well between each. +2. Add ammonium to the warmed milk and add to the butter, sugar, and egg mixture. +3. Start adding flour to the wet mixture and at this time also add the baking powder, vanilla, lemon/orange zest, salt and orange juice. +4. Mix well and start adding flour slowly until you are able to roll the dough easily between your hands. (This is a big batch, if your mixer can’t handle the volume, then knead by hand). +5. Form dough in a ball and place in a big bowl. Let it rest for about 30 minutes, cover it with saran wrap and keep in oven or draft free area. +6. Line pans with parchment paper. +7. Form dough by hand in ½ inch thick 3 inch long strips and then twist together or any shape you like. If the dough is sticky dip hands in oil. +8. Brush with beaten egg yolks and bake at 350F for about 20 minutes or 325F convection. Watch carefully as they can burn easily! + +## Contribution + +Rufflikerex: MD file preparation, recipe grammar fixes. +Anonymous relative of Rufflikerex: Original recipe. + +;tags: dessert snack greek easter diff --git a/src/hummus.md b/src/hummus.md index 4757b71..657e628 100644 --- a/src/hummus.md +++ b/src/hummus.md @@ -2,20 +2,32 @@ ## Ingredients -- One can of garbonzo beans -- About 3 tablespoons of tahini (also known as tehina) -- A spash of Lemmon Juice -- A splash of Olive Oil +- One can of garbanzo beans (chickpeas) +- 1/2 teaspoon baking soda +- 1/2 cup of tahini (also known as tehina) +- 1/4 cup (or more, to taste) of lemon juice, fresh preferred - this is about 1 1/2 to 2 lemons' worth +- 1 (or 2) clove(s) of garlic, roughly chopped (fresh or frozen pre-chopped is fine, but not dry) +- 1/4 teaspoon cumin, ground (if you have whole, toast in a dry pan until fragrant before grinding) +- 1/4 teaspoon za'atar (optional, if you can find it) +- 1 Tablespoon of olive oil, plus more for serving +- Fresh parsley (optional for serving) ## Directions -1. Thuroughly rinse garbonzo beans and remove any skins -2. Put all ingredients into a small food processor and chop until desired thickness is reached -3. You may have to add more olive oil or lemmon juice to reach your desired thickness (exact measurements of these ingredients were not given because you may like your hummus to be a different thickness than someone else, feel free to experiment) -4. Once your desired thickness has been reached place in a sealale container and refrigerate until you are ready to eat +1. Drain and rinse the garbanzo beans. +2. Place garbanzo beans in a small saucepan or pot, add 1 teaspoon baking soda (this alters the pH to encourage the beans to break down and shed their skins), and cover with a few inches of water. Bring to a boil and cook for 20 minutes, until the skins begin to fall off and the beans look overcooked/mushy. You may need to reduce the heat after a few minutes to prevent boil-overs. +3. While the garbanzo beans are boiling, combine the garlic and lemon juice with 1/4 teaspoon salt in the workbowl of your food processor. Pulse until a fine, uniform consistency is achieved. You may need to scrape down the top and sides of the bowl to ensure the garlic is chopped finely enough. Leave the mixture for at least 10 minutes for the raw garlic taste to mellow. +4. After 20 minutes of boiling, drain the garbanzo beans and their skins in a mesh strainer, then rinse for at least 30 seconds with cold water to remove any lingering taste from the baking soda. +5. Add the tahini to the food processor. Blend until creamy. Scrape down the sides and bottom of the bowl. +6. While the food processor is running on "high," slowly drizzle in two tablespoons of ice-cold water. Continue to run on high, scraping down the bowl as necessary (1-3 times), until the mixture has enough air worked into it that it lightens in color and thickens in texture substantially. +7. Scrape down the bowl again, then add the garbanzo beans and cumin (and za'atar, if you have it). Pulse a few times, then set the food processor to high again. Drizzle in 1 tablespoon of olive oil, as slowly as you can manage. +8. Continue to process the hummus on high for at least one minute longer, up to three minutes longer if it hasn't become smooth enough yet. You can make the hummus thinner at this point by slowly adding ice water a teaspoon at a time while processing on high. Taste the hummus at this point to determine if it needs more lemon juice or more salt for flavor. +9. Transfer the hummus into a serving bowl and smooth out the surface with the back of a spoon, creating swirls or indentations for olive oil as desired. Top with additional olive oil and optionally finely chopped fresh parsley, more za'atar, or a sprinkling of sumac (a spice mixture) or dukkah (a seed mixture). +10. Serve immediately or transfer to an airtight container and store in the refrigerator for up to one week. ## Contribution - Jacob Smith - [website](https://jacobwsmith.xyz) +- K Chesney (revision) ;tags: basic snack spread diff --git a/src/kalderetang-manok.md b/src/kalderetang-manok.md new file mode 100644 index 0000000..6fd5d96 --- /dev/null +++ b/src/kalderetang-manok.md @@ -0,0 +1,38 @@ +# Kalderetang Manok + +Classic Filipino dish, great paired with freshly cooked rice and a bottle of Coca Cola. + +- ⏲️ Prep time: 30 min. +- 🍳Cook time: 1 hr. +- 🍽️ Servings: 5 + +## Ingredients + +- 1 lb of chicken +- 2 chopped potatoes +- 2 chopped carrots +- 1 chopped onion +- 2 chopped cloves of garlic +- 1 chopped tomato (optional) +- 3 cups of water +- Tomato sauce +- Chopped bell pepper +- Dried peas +- Liver spread +- Fish sauce +- Grated cheese + +## Directions + +1. Sauté onions, garlic and (optional) tomato, in a pan of olive oil. +2. Put chicken and cook until brown, add 2 tablespoons of salt and pepper. (Note: Make sure the chicken is cook all the way through.) +3. Add fish sauce before adding water and let the chicken boil for a few minutes and then add tomato sauce. +4. Add potatoes, carrots, and liver spread. Mix the liver spread and let it boil until broth thickens, let it boil until carrots and potatoes are soft. Add more salt and pepper if needed. +5. Add dried peas, bell pepper and grated cheese and let it cook for a minute. +6. Cook until cheese melts before serving. + +## Contribution + +- Jess Calape - [twitter](https://twitter.com/justjess1128) + +;tags: filipino chicken
\ No newline at end of file diff --git a/src/lamb-biriyani.md b/src/lamb-biriyani.md new file mode 100644 index 0000000..19d689a --- /dev/null +++ b/src/lamb-biriyani.md @@ -0,0 +1,58 @@ +# Lamb Biriyani + +This recipe makes an Southern Indian (Tamil) style Lamb biriyani that has been adapted to a more western audience (aka a bit less spicy) +and can be made with either Lamb or Mutton. Best served with a sauce such as an Onion Raitha [website](https://based.cooking/onion-raitha). + + + +A plated rendering of the dish, made with Mutton. Makes a really hearty ,meaty and delicious dish. The dishes uses a rice to meat ratio of 2:3. +PS: the biriyani tastes better the longer it's allowed to soak in it's flavour after cooking. + +- ⏲️ Prep time: 30 min +- 🍳Cook time: 1 hr 15 min +- 🍽️ Servings: 4 + +## Ingredients + +- 4-5 pods of Cardamom +- 2-3 Bay leaves +- 3-4 Cinnamon Sticks +- 8 Cloves +- 400gm Basmati Rice +- 600gm Mutton / Lamb (Boneless) +- 2 Onions (Preferably Red) +- 2 Tomatoes +- 1 Green chilli (Optional) +- 10 Garlic pearls +- 5cm piece of Ginger +- 1/2 Tbsp of Garam Masala +- 1 Tbsp of Chilli Powder or Hungarian Smoked Paprika +- Juice of 1/2 Lemon or 1 tsp of Vinegar +- Dash of Tumeric Powder +- Dash of Curry Powder +- 1 Sprig of Mint / Coriander (Garnish) + +## Directions + +1. Wash the rice till the water turns clear and let the rice soak for at least 30 mins. +2. Chop the tomatoes down into tiny cubes and the onions into julienne slices. Grind the ginger and garlic into a paste. +3. For the green chilli slice it midway to maintain it in one piece. +4. In a big pot, Add 30 ml of neutral oil and toast the spices for 30 sec on medium heat. +5. Add the onions and saute for around 3 min. +6. Add the tomatoes, ginger and garlic paste and saute for another 3 min. +7. Add the mutton/ lamb and 2 cups (500ml) of water. Add one Tbsp of salt. +8. Turn the heat up to high and add the green chilli, tumeric powder, chilli powder and 2 Tbsp of salt and let the mutton cook for about 40 -50 min. +9. Ensure that the pot does not run out of water and top up with more if required. +10. Add about 2 cups of water or to about 800 gm of water in the pot while accounting for water left in the pot (1:2 ratio of rice to water). +11. Once boiling again, Add the rice, Garam Masala and Lemon juice / Vinegar to the pot. +12. Once 80% of the standing water has evaporated, Turn to the heat down to as low as possible and check the salt and spice levels and add more as required. +13. Now with a lid on, let the pot simmer for another 10 mins. +14. Serve with onion raitha and boiled Eggs and Garnish with coriander or mint sprigs. Enjoy ! + +## Contribution + +Ram Pari - [website](https://github.com/ramkpari) + +Donate -> ETH: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w` + +;tags: lamb mutton indian
\ No newline at end of file diff --git a/src/lasagna.md b/src/lasagna.md new file mode 100644 index 0000000..bfb4072 --- /dev/null +++ b/src/lasagna.md @@ -0,0 +1,34 @@ +# Lasagna + +A classic italian dish, lasagna is a great meal for a cold day when you're in the mood for pasta. + +- ⏲️ Prep time: 10 min +- 🍳Cook time: 50-60 min +- 🍽️ Servings: 4-5 + +## Ingredients +- Ricotta cheese. +- One or two eggs. +- Nine or ten oven ready lasagna noodles. +- Medium sized jar of tomato/pasta sauce. +- Medium sized bag of mozzarella cheese. +- Small bag of parmesan cheese. +- Fresh basil, dried oregano, for taste. + +## Directions + +1. Preheat oven to 350F/176C. +2. Mix the ricotta with an egg and some parmesan, oregano and salt and pepper. +3. Pour one third of the sauce into an empty glass baking dish, spread evenly. +4. Lay three noodles onto the sauce, so that there's an even base of noodle. +5. Spread about half of the ricotta onto the base of noodles. +6. Put about one third of the mozzarella and parmesan onto the ricotta. +7. Make a second layer of sauce, ricotta, mozzarella and parmesan. +8. Pour remaining sauce and cheese on top. Sprinkle with basil, oregano. +9. Cover dish with tinfoil, bake for 45 minutes, remove tinfoil and continue baking for 10-15 minutes. + +## Contribution + +- Josiah -- [website](https://himiko.cloud), [donate](https://himiko.cloud/donate/) + +tags; basic italian diff --git a/src/loaded-mexican-rice.md b/src/loaded-mexican-rice.md new file mode 100644 index 0000000..b853b4d --- /dev/null +++ b/src/loaded-mexican-rice.md @@ -0,0 +1,35 @@ +# Loaded Mexican Rice + +A tex-mex style mexican rice with beans and meat. Adding the beans and meat take it from a side +dish to good good burrito filling. :x + +## Ingredients + +5 serving + +* 1 Cup uncooked long grain white rice +* 1/2 Cup frozen peas +* 1/2 Cup frozen corn +* 2 Caned adobo chilies chopped +* 5 Tbsp tomato paste +* 1 Can of black or pinto beans +* 1/2 Cup ground meat (optional) +* 1/4 Onion diced (optional) + + +## Instructions + +1. Cook rice per manufactures instructions. +2. Pore enough neutral oil in a large pan to cover the bottom entirely, and turn on to medium heat. +3. Once pan is hot add rice, brake up the rice to ensue there are no clumps. +4. Add tomato paste and chilies to the pan, mix until rice is coated add water if needed. +5. Strain and add the beans, corn, and peas; if you are adding meat and or onion do so now. +6. Mix well, ensue peas and corn thaw. +7. Serve hot as either a burrito or bowl with your choice of fillings/toppings. + +## Contribution + +[Github](https://github.com/MrMip), +[Website](https://mrmip.dev) + +;tags: rice tex-mex diff --git a/src/mushroom-risotto.md b/src/mushroom-risotto.md new file mode 100644 index 0000000..1676173 --- /dev/null +++ b/src/mushroom-risotto.md @@ -0,0 +1,33 @@ +# Mushroom risotto + +- ⏲️ Prep time: 5 min +- 🍳Cook time: 20-30 min +- 🍽️ Servings: 4 + +## Ingredients + +- Olive oil +- 1 shallot +- 4 cloves of garlic +- 300g button or crimini mushrooms +- 400g risotto rice (Arborio, Carnaroli or Vialone Nano) +- 1/2 cup white wine (optional) +- Mushroom or chicken stock +- Butter +- Grated Pecorino or Parmesan cheese + +## Directions + +1. Finely mince the shallot and garlic and slice the mushrooms into large pieces. +2. Heat a pan with some olive oil on medium-high heat. Ideally this should be a wide skillet with tall sides, but a pot will also do the job. +3. Saute the vegetables until fragrant, then add the mushrooms with a pinch of salt and cook them down until they're nicely browned, about 10 minutes or so. +4. Add the rice in and let it toast for about a minute or so. This will develop some nice nutty flavors, but overdoing this will affect the creaminess of the finished dish. +5. Deglaze with white wine and let the alcohol cook off. After that start ladling in the stock bit by bit stirring constantly for about 20-30 minutes (depending on the brand of rice used), until the rice is cooked but has a slight bite to it. +6. Turn off the heat and add a couple tablespoons of cold butter and grated cheese, and stir well to emulsify. Check for final seasoning and serve. + +## Contribution + +- Robert [github](https://github.com/robert5800) + +;tags: italian + diff --git a/src/nashville-chicken.md b/src/nashville-chicken.md new file mode 100644 index 0000000..550b061 --- /dev/null +++ b/src/nashville-chicken.md @@ -0,0 +1,58 @@ +# Nashville Chicken Sandwich + +If you love spicy foods and chicken then this Nashville Hot Chicken sandwich recipe is just for you. It takes some time with prepping and process but when you take that first bite all the effort will be worth it. It’s unlike any other fried chicken recipe that includes double frying your chicken and using the same cooking oil from your fry as a sauce for the Nashville Hot Chicken spice. + +Nashville Hot Chicken was invented by a man named Thorton Prince. It is said that he came home late one night and whipped this dish up randomly. Could you imagine creating this staple of a dish late night after coming home from an evening of festivities, blows my mind. Let’s get into the recipe now. + +- Prep time: 20 min +- Cook time: 30 min +- Servings: 4 + +## Ingredients + +Batter +-2 Cups Buttermilk +-1/3 Cup Hot sauce + +Flour +-2 1/2 Cups All-purpose flour +-3 tbsp Cornstarch +-3 tbsp Seasoned salt +-1 tbsp Paprika +-2 tsp Cayenne pepper +-2 tsp Black pepper +-1 tbsp Garlic powder +-1 tbsp Onion powder +-2 tsp Dry mustard powder + +Nashville Hot Chicken +-2 tbsp Nashville Hot Chicken seasoning +-2 tbsp Adobo honey seasoning +-2 tbsp Dark brown sugar +-1 tsp Chili powder +-1 tsp Garlic powder +-1 tsp Smoked paprika +-1 1/2 Cups Cooking oil Used to fry the chicken + +Sauce For the Buns +-3 tbsp Mayo +-1 tbsp Ketchup +-2 tbsp Sweet relish +-1 tbsp Hot sauce + +## Directions + +1. Prep your chicken by trimming it into less than a 1/2" patties for frying. +2. Prepare your batter and flour in two separate bowls. +3. Dunk your chicken into the flour, then batter and then flour again. While your chicken is sitting with the battered flour pour 2 1/2 cups of cooking oil into your pan over medium heat or 350 degrees. Let it come to temp, about 20 mins. +4. Once your oil has reached the temp of 350, go ahead and fry 3-4 pieces of chicken at one time. You are going to fry for 7 mins (flipping at the midway point) and then pull the chicken and let sit for 5 mins then refry for the second time 3 mins, this depends on the thickness of the chicken. +5. Now that your chicken is fried make sure you have a wire rack with a sheet pan under it so the crispy chicken can sit and rest on. During this resting time, you are going to add your Nashville Hot Chicken seasoning together with 1 1/2 cups of the cooking oil you just used. It will simmer but quickly whisk until it comes still. Now you want to brush that amazing sauce all over the crispy chicken or dunk it. +6. Have some toasted buns ready and create your sandwich. First, you want to sauce your top and bottom buns, add shredded romaine lettuce, chicken patty, tomato and then complete with the top bun for an amazingly delicious creation. +7. Feed the family and enjoy! This one gets spicy, >E N J O Y< :) + +## Contribution + + +https://grillnationbbq.com/wprm_print/1538 + +- BBQ-Nation _Credit_ [website](https://grillnationbbq.com/wprm_print/1538) diff --git a/src/no-knead-pizza-dough.md b/src/no-knead-pizza-dough.md new file mode 100644 index 0000000..d2d4427 --- /dev/null +++ b/src/no-knead-pizza-dough.md @@ -0,0 +1,29 @@ +# No-knead pizza dough + +Perfect for pan pizza in an 11 inch iron skillet. + +- ⏲️ Prep time: 5 min +- 🍳Cook time: 7-24 hours +- 🍽️ Servings: 1 pizza + +## Ingredients + +- 200g flour +- 2g instant yeast (dry) +- 5g salt +- 5g olive oil +- 140g luke warm water + + +## Directions + +1. Mix dry ingrediens in a bowl +2. Mix in olive oil and water. No need for hands or kneading! +3. Cover bowl air tight, and let it sit in room temperature for at least 7 hours, and up to 24 hours. It should have dramatically increased in size. +4. The dough can be kept in the refrigerator for some days, so feel free to double/triple the ingedients for more pizzas for the same amount of work and time. + +## Contribution + +- brox - xmr: `8AaUvC4JPfTVgy66FLd8mVfsPwT7RXJuPK2xySoKnFEhDZPNafpgn6rh8VPBVauyNP17EQQ1HGhMCZdtUJNoD7xnVt1cSLo` + +;tags: basic pizza dough diff --git a/src/onion-raitha.md b/src/onion-raitha.md new file mode 100644 index 0000000..db90caa --- /dev/null +++ b/src/onion-raitha.md @@ -0,0 +1,34 @@ +# Onion Raitha (Indian Tzatziki) + +Raitha is an yogurt-based Indian style sauce that goes great with rice dishes such as Pilau and Biriyani. It's quite similar to +a greek Tzatziki and is quick and quite easy to make. It's great especially with super spicy indian dishes as it +provides as a sweet and cooling effect. + +- ⏲️ Prep time: 10 min +- 🍳Cook time: 2 min +- 🍽️ Servings: 4 + +## Ingredients + +- 500 gm of Greek Yogurt +- One Red onion +- 50 gm of Cucumber +- Sprigs of Mint +- Dash of Honey +- Hint of Chilli Powder (Spicy option)/ Hint of sugar (Sweet option) + +## Directions + +1. Chop the onion into tiny cubes (0.5-1cm or 3/8 inches sized cubes) +2. Slice the cucumber into tiny strips (Julienne). Hand crush the mint. +3. Prep the serving bowl with yogurt and add the onions and cucumber. +4. Add the mint, honey, 1 tsp of salt and the sugar/chilli powder (Depending on the sweet/spicy choice) +5. Mix well and serve. Garnish with additional mint as required. + +## Contribution + +Ram Pari - [website](https://github.com/ramkpari) + +Donate -> ETH: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w` + +;tags: quick sauce indian
\ No newline at end of file diff --git a/src/pan-pizza.md b/src/pan-pizza.md new file mode 100644 index 0000000..af37127 --- /dev/null +++ b/src/pan-pizza.md @@ -0,0 +1,34 @@ +# Pan pizza + +Pan pizza gives a thicc and crispy crust 🍕. For this recipe start early with the dough, preferably the night before. It takes a lot of time, but little effort and gives a fantastic result. + +- ⏲️ Prep time: 30 min +- 🍳Cook time: 8 hours + +## Ingredients + +- [no-knead pizza dough](no-knead-pizza-dough.html) +- [pizza sauce](pizza-sauce.html) +- cheeze +- olive oil +- pepperoni (optional) +- mushrooms (optional) +- pineapple (optional) +- ...really whatever you like (optional) + +## Directions + +1. Preheat oven to max temp. +2. Add olive oil to the bottom of an iron skillet. The whole bottom and sides should be coated. +3. Add some oil to hands and shape dough into a ball. +4. Place ball to the center of the pan and press it down gently. It will not cover the whole bottom yet. +5. Cover the skillet and let the dough rest for minimum 30 min. +6. Press the dough to cover the whole bottom of the skillet +7. Add pizza sauce, cheeze, and whatever you like on your pizza +8. Put in the middle of the oven, and cook for 15-20 minutes. + +## Contribution + +- brox - xmr: `8AaUvC4JPfTVgy66FLd8mVfsPwT7RXJuPK2xySoKnFEhDZPNafpgn6rh8VPBVauyNP17EQQ1HGhMCZdtUJNoD7xnVt1cSLo` + +;tags: basic pizza sauce diff --git a/src/pizza-dough.md b/src/pizza-dough.md index dafb5b6..5a7d9a6 100644 --- a/src/pizza-dough.md +++ b/src/pizza-dough.md @@ -1,21 +1,22 @@ -# Pizza dough -here is a simple recipe for Pizza dough -Basicly you have to use a 2/1 (flour/liqud) ratio. -if you use other flour like rye, you may need more liquid. +# Pizza Dough + +Here is a simple pizza dough recipe. Basically you use a 2/1 ratio of +flour/liquid. If you use other flour like rye, you may need more liquid. ## Ingredients -- 400 g Flour (Basic Wheat flour) -- 200 ml lukewarm Water +- 400g flour (basic wheat flour) +- 200ml lukewarm water - 1 pkg (7g) dry yeast - 1 spoon olive oil - 1 teaspoon salt -- a litte bit sugar (to feed the yeast) +- a teensy bit of sugar (to feed the yeast) ## Directions -1. combine all ingredients all in a bowl and knead to a dough. -2. let it rest for 30 min in a luke warm place. -3. then flour the work surface and roll it out thinly + +1. Combine all the ingredients in a bowl and knead into a dough. +2. Let it rest for about 30 minutes somewhere lukewarm +3. Add some flour to a table and roll the dough out there. ## Contribution diff --git a/src/pizza-sauce.md b/src/pizza-sauce.md new file mode 100644 index 0000000..5d5ae3f --- /dev/null +++ b/src/pizza-sauce.md @@ -0,0 +1,28 @@ +# Pizza sauce + +- ⏲️ Prep time: 10 min +- 🍳Cook time: 0.5-2 hours + +## Ingredients + +- 400g canned tomatoes, preferebly skinned and whole +- 150g tomato puré +- 1 medium sized onion +- olive oil +- garlic +- oregano +- chili pepper (optional) + +## Directions + +1. Dice onion and fry in olive oil on medium heat. +2. Add chopped garlic and chili pepper (optional) for some minutes. +3. Mix in tomato puré, salt, pepper, and oregano. Cook until puré gets oily +4. Add canned tomatoes, and crush with spatula. +5. Let it sit on low heat. The longer the better. + +## Contribution + +- brox - xmr: `8AaUvC4JPfTVgy66FLd8mVfsPwT7RXJuPK2xySoKnFEhDZPNafpgn6rh8VPBVauyNP17EQQ1HGhMCZdtUJNoD7xnVt1cSLo` + +;tags: basic pizza sauce diff --git a/src/pork-carnitas.md b/src/pork-carnitas.md new file mode 100644 index 0000000..d2a84a0 --- /dev/null +++ b/src/pork-carnitas.md @@ -0,0 +1,41 @@ +# Slow-cooked Pork Carnitas + +This recipe makes a lot and is super easy. A whole roast usually makes enough for a few meals (depending on how many people will be eating it). Leftovers can be refrigerated for 4-5 days. + +- ⏲️ Prep time: 15 min +- 🍳Cook time: 8 hr 30 min +- 🍽️ Servings: 10-11 + +## Ingredients + +- 2 ½ lbs. boneless pork shoulder +- 6 cloves of garlic, cut into slivers +- 1 ½ teaspoons cumin +- ½ teaspoon sazon +- ¼ teaspoon dry oregano +- ¾ cup low sodium chicken broth +- 2-3 chipotle peppers in adobo sauce +- 2 bay leaves +- ¼ teaspoon dry adobo seasoning + + +## Directions + +1. Season pork with kosher salt and pepper. +2. In a medium sauté pan on medium-high heat, brown pork on all sides. +3. Remove from heat and allow to cool, about 10 minutes. +4. Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers as far in as you can. +5. Pour chicken broth in slow cooker. +6. Add pork and season with cumin, adobo, sazon, and oregano. +7. Add bay leaves and chipotle peppers. +8. Cover and cook low for 8 hours. +9. After 8 hours, shred pork using 2 forks and combine with juices. +10. Let cook for another 15-30 mins. + + +## Contribution + +- sam + + +;tags: pork slow-cooked mexican diff --git a/src/schinkenfleckerl-gratinated b/src/schinkenfleckerl-gratinated.md index adbaf8c..adbaf8c 100644 --- a/src/schinkenfleckerl-gratinated +++ b/src/schinkenfleckerl-gratinated.md diff --git a/src/simple-chicken-curry.md b/src/simple-chicken-curry.md new file mode 100644 index 0000000..0a312d2 --- /dev/null +++ b/src/simple-chicken-curry.md @@ -0,0 +1,43 @@ +# Simple Chicken Curry + +An easy chicken curry recipe which scales very well (double it, triple it, etc.). Best served with rice. + +Servings: 3-4 + +## Ingredients + +Spices +- 1 ½ tsp Coriander +- 1 tsp Cumin +- ½ tsp Turmeric +- ½ tsp Ground Fennel Seeds +- ½ tsp Cinnamon +- ½ tsp Black Pepper +- ½ tsp Ginger +- ¼ tsp Mustard +- ¼ tsp Ground Cloves +- Sriracha Sauce (optional) + +Main Ingredients +- ¼ cup (½ stick) Butter +- 1 large Onion +- 4 cloves Garlic +- 2-3 cups Chicken Broth +- 2-3 cups Crushed or Pureed Tomatoes +- 1 ½ lbs Boneless Skinless Chicken Breasts + +## Instructions + +1. Mince the garlic and dice the onion. +2. Saute onion and garlic with the butter in a pot. +3. Once the onion is just beginning to brown, pour in the chicken broth and tomato and raise heat to high. +4. Cut the chicken breasts into bite-sized cubes. +5. Add the chicken and the spices. +6. Once the pot reaches a boil, reduce heat and let simmer for 30 minutes. + +## Contribution + +- lsma +- adapted from https://www.cookingclassy.com/chicken-curry/ + +;tags: chicken curry stew diff --git a/src/sourdough-loaf.md b/src/sourdough-loaf.md new file mode 100644 index 0000000..4727413 --- /dev/null +++ b/src/sourdough-loaf.md @@ -0,0 +1,42 @@ +# Sourdough Table Loaf + + + +If you've never made your own sourdough bread, it can be intimidating! But I believe it is absolutely worth the time and effort. You can look up videos to explain some of the methods listed, such as the stretch and fold, or different ways to shape your loaf. Fermenting grains has been a tradition of home cooking for millennia, and an art only lost in recent years. Fermenting grains has numerous health benefits, is much easier to digest, and even contains natural preservatives. You can get a sourdough starter from any bakery in your area, or make your own from scratch! Also, if you don't have a scale, get one! + +## Ingredients + +* 100g fed sourdough starter (levain) +* 330g warm water +* 137g bread flour +* 250g all-purpose flour (avoid bleached and enriched) +* 87g rye or whole wheat flour +* 7g sea salt + +## Instructions + +1. Combine sourdough starter with warm water, break apart and dissolve. +2. Add flour and mix together gently to hydrate. Mixture will be very wet and sticky. +3. Once there is no dry flour, let stand for 30 minutes (autolyze). +4. Add sea salt. +5. Wet hands and begin to stretch and fold dough to combine salt and to begin gluten formation. +6. Add drops of water until dough becomes cohesive and supple with no toughness or resistance. +7. Dough will prove on the counter top for 4 - 5 hours. About every 30 minutes, perform a stretch and fold. This involves grabbing the dough with a wet hand, folding over the top of itself, and repeating this step by turning the bowl and making your way around the dough. It will take some practice to work with a dough of this level of hydration, but will get easier! +8. You will know fermentation is complete when small bubbles are seen on the surface around the edge of your dough. You can also perform a window pane test by grasping a pinch of dough and pulling it between your fingers. The dough should stretch enough to become see-through. This means enough gluten has formed that the dough is strong enough to hold large air bubbles as it bakes. +9. Turn onto generously floured surface using a bowl scraper or spatula to protect the dough. Handling the dough gently will prevent deflation. +10. Shape the dough: Take the two sides and fold them into the center of the wet dough. Then, take the top and bottom and fold them also over the center of the wet dough. Optional: grasp the edge of the dough closest to you and roll dough away from you into a tight loaf shape. Generously flour. +11. Place into a dish about the size of the dough, a proving basket is ideal. Use a lot of flour in the bowl and on the loaf. The sides of the container should not be shallow, the goal here is to let the bread rest in the shape you want it to bake in. +12. Refrigerate 12 - 24 hours, the longer the dough rests, the more sour your final product. I don't recommend going over 24 hours but sour dough is fun to experiment with! +13. Bring dough to room temperature, it should feel like a water balloon, giving resistance to touch with some spring. +14. Put one oven rack in the center and another below it, place a pan of water on the lower rack. Preheat oven to 475 - 500 degrees F, depending on oven capability. The pan of water should create steam to help the bread expand. +15. When oven is hot, turn bread into a baking vessel. I use a 8 inch springform pan, but a dutch oven is ideal. You can use any vessel that is rated for high temperatures. If using a dutch oven, keep it covered for the first 15 minutes, and you don't need to use the pan of water. +16. Flour the top of the loaf and score the bread with a razor blade (this is optional but creates an artisan look) +17. Bake covered/steamed for 15 minutes, then reduce oven temperature to 425 F. If using steam, remove the water pan now. +18. Bake for another 25 - 30 minutes until crust is a rusty color and sounds hollow when tapped. +19. Let bread cool completely before slicing. (if you can wait!) + +## Contribution +- Quinn & Alison + +;tags: bread + diff --git a/src/spanish-tortilla.md b/src/spanish-tortilla.md new file mode 100644 index 0000000..399e0ba --- /dev/null +++ b/src/spanish-tortilla.md @@ -0,0 +1,38 @@ +# Spanish Tortilla + + + +- ⏲️ Prep time: 5 min +- 🍳 Cook time: 35 min +- 🍽️ Servings: 6 + +## Ingredients + +* 8 free-range eggs +* 1 kg of potatoes +* 1 white onion +* Extra virgin olive oil + +## Instructions + +1. Peel, rinse and dry the potatoes. +2. Cut the potatoes into thin slices. Put in a bowl, add salt to taste and stir. +3. Put a nonstick frying pan on the fire and add enough olive oil to fry all the potato slices. +4. Add the potato slices already salted and let them cook for approximately 20 minutes over low heat. +5. While the potatoes are frying, beat the eggs in a bowl. Peel and cut the onion as finely as possible. +6. Add olive oil in another frying pan and slowly fry the onion until it gets a slightly golden color. +7. Drain the onion and add it to the bowl with the beaten egg. +8. Remove the potatoes from the pan with a slotted spoon, draining the oil away as much as possible, and add them to the bowl with the onion and egg. +9. Let the mixture rest for at least 5 minutes so all the flavors come together. Give it a very gentle stir from time to time. +10. Remove the oil from the pan you used to fry the potatoes. Use the pan to cook the mixture over medium-high fire for about 5 minutes. +11. Flip it over with the help of a big plate and cook the other side for another 5 minutes. + +## Notes + +* Things like the slicing of the potato, the amount of salt and how curdled is the inner part of the tortilla depend on your own taste. Don't be afraid to experiment! + +## Contribution + +OctopusOnFire - [Minds] (https://www.minds.com/OctopusOnFire/) + +;tags: spanish potato egg tortilla diff --git a/src/stoemp.md b/src/stoemp.md new file mode 100644 index 0000000..20fd404 --- /dev/null +++ b/src/stoemp.md @@ -0,0 +1,31 @@ +# Stoemp + +Mashed potatoes in Belgian style + +- ⏲️ Prep time: 10 min +- 🍳Cook time: 30 min +- 🍽️ Servings: 4 + +## Ingredients + +- 500g potatoes +- 300g carrots +- 100g bacon +- 50g butter +- 100ml heavy cream +- 1/2 teaspoon ground nutmeg + +## Directions + +1. Cut bacon into bits. +2. Sauté bacon until well colored. +3. Peel and dice into small chunks potatoes, peel and slice carrots. +4. Boil for 20-25 minutes potatoes and carrots in salted water. +5. Drain vegetables and mash with a fork, so that the texture remains slightly chunky. +6. Mix with bacon bits, butter, cream, nutmeg, salt, pepper. + +## Contribution + +https://github.com/alpo + +;tags: belgian diff --git a/src/stoofvlees.md b/src/stoofvlees.md new file mode 100644 index 0000000..3c0505a --- /dev/null +++ b/src/stoofvlees.md @@ -0,0 +1,44 @@ +# Stoofvlees + +This is a traditional belgian stew made with cheap, though beef cuts, beer and onions. +Traditionally eaten with fries and chicory salad. + +- ⏲️ Prep time: 30 min +- 🍳Cook time: 2 to 4 hours +- 🍽️ Servings: 4 + +## Ingredients + +- 2 Large onions +- 1 tablespoon butter +- 1kg chuck roast, cut in bite-sized pieces +- 2 33cl bottles of brown beer +- 2 bayleaves +- 2 twigs of thyme +- 1 clove (spice) +- 2 tablespoons of belgian apple/pear syrup (optional, ill write up a recipe for this soon) +- 2 teaspoons of vinegar +- 1 slice of bread +- mustard + +## Directions + +1. Peel the onions and cut them into medium sized pieces, don't cut the onion too small. +2. Place a large saucepan or dutch oven on low heat and add 1 tbsp butter. Once melted add your onions, cook until translucent. +3. While your onions are cooking place a large frying pan on medium high heat and melt your second spoon of butter. +4. Fry up your beef until it has a nice brown crust, to prevent overcrowding the pan you should sear the meat in seperate batches, be careful to not burn the fond on the bottom of the pan.season the meat with salt and pepper while its cooking. +5. When a piece of beef is done searing add it to the pot with the onions, once you're done searing all of your meat add your beer to the frying pan and use it to deglaze, scrape off all the pieces stuck to the frying pan. +6. Add the beer you used to deglaze to the pot with the onions and beef. +7. Add the bayleaf and thyme, optionally you can bind them together with some kitchen twine so they are easier to pick out later. +8. Add your clove and if you have it the syrup. +9. Take your piece of preferably brown bread and generously spread it with mustard on both sides, place it in the sauce. +10. let it simmer on low heat, stirring once every 10-15 minutes. when the sauce has reached your desired thicknes place a lid on the pot. +11. The cooking time will depend on the quality of your meat, start checking the if your meat is done once its been simmering for about 2 hours. +12. The meat is done when the pieces hold together when gently stirring the sauce, but are easily cut with a fork or spoon. +13. Finish the sauce by gently stirring in the vinegar to brighten up the flavors and serve. +## Contribution + +Yiusa +-eth '0x68f1317c6512f0267fa711cafb6c134ae968fa80' + +;tags: beef stew belgian diff --git a/src/tomato-flavored-hamburger-macaroni.md b/src/tomato-flavored-hamburger-macaroni.md index 535db88..d22be4e 100644 --- a/src/tomato-flavored-hamburger-macaroni.md +++ b/src/tomato-flavored-hamburger-macaroni.md @@ -35,14 +35,12 @@ This is a based, easy and relatively quick to make meal. Great for making in lar 4. Add all of the seasoning. 5. Keep cooking until all of the hamburger is brown. 6. Once done, find a place to put the pot and keep it warm while you cook the macaroni. -7. With another large pot, fill it up and bring it to a boil with some salt. -8. Dump all of your elbows into the boiling pot and continue to stir for 6 - 8 minutes. -9. Once done, drain out all of the water from the macaroni pot. -10. Dump either the macaroni into the hamburger pot or vice versa, the order doesn't really matter. -11. Throw in some cheese which should melt nicely. (optional) -12. Pour in the cans of tomato soup. -13. *Important* Stir everything together, make sure the hamburger gets evenly distributed in the macaroni. Make sure to stir right to the bottom so the sauce can reach there too. -14. Ready to eat. If you don't come back for seconds, you didn't do it right. 😉 +7. Cook the macaroni according to [this pasta recipe](pasta.html). +8. Dump either the macaroni into the hamburger pot or vice versa, the order doesn't really matter. +9. Throw in some cheese which should melt nicely. (optional) +10. Pour in the cans of tomato soup. +11. *Important* Stir everything together, make sure the hamburger gets evenly distributed in the macaroni. Make sure to stir right to the bottom so the sauce can reach there too. +12. Ready to eat. If you don't come back for seconds, you didn't do it right. 😉 ## Contribution |