21 files changed, 403 insertions, 25 deletions

diff --git a/src/.ssgignore b/src/.ssgignore
new file mode 100644
index 0000000..febf952
--- /dev/null
+++ b/src/.ssgignore
@@ -0,0 +1 @@
+template.md
diff --git a/src/almeirim-stone-soup.md b/src/almeirim-stone-soup.md
index ba2f2dc..f35a3fe 100644
--- a/src/almeirim-stone-soup.md
+++ b/src/almeirim-stone-soup.md
@@ -2,10 +2,6 @@
 
  It is truly emblematic of Portuguese cuisine, as it uses all of the ingredients available in order to waste no food.
 
-## Story
-> A poor friar who was on a pilgrimage stopped in the village of Almeirim and knocked on the door of a house. He was too proud to beg for a bite to eat, so instead, he requested a large pot in which he could make “a delicious and filling…….stone soup”. With arched eyebrows and curious glances, the family invited him into their home and set up a large pot over flickering flames and filled with water. Slowly walking up to the ironclad cauldron, the friar reached into his deep pocket to produce a smooth and well-cleaned stone that he promptly dropped into the boiling water. A little while later he tasted the soup and said that it needed a touch of seasoning. So the wife brought him some salt to add, to which he suggested that maybe a little bit of chouriço (sausage), or pork belly, would be better. Graciously, she obliged and dropped several thick slices into the pot. Then, the friar asked if she might not have a little something to enrich the soup, such as potatoes or beans from a previous meal. With a broad smile, she agreed, and added a healthy portion into the bubbling water. This banter continued back and forth between the family and the friar before he finally announced that he had indeed made a very delicious and filling soup. When the soup was done, the friar fished the stone out of the pot, washed and dried it off, and plopped it back in his pocket for the next time.
-> - According to the people of Almeirim
-
 ## Ingredients
 
 - well-washed stone
@@ -22,12 +18,17 @@
 
 ## Directions
 
-- In a saucepan, boil the kidney beans with the pig's ear, sausages, pork belly, onions, garlic and bay leaf in some water and add a well-washed stone. Season with the olive oil and salt and pepper to taste.
-- If necessary, add more water while it’s boiling. 
-- Once the meat is cooked, take it out and reserve, then add the diced potatoes and cilantro to the pot.
-- Let the potatoes cook on medium to high heat for about 30-35 minutes.
-- Once the potatoes are well cooked, you can remove the pot from the heat, add the previously chopped meat back in and stir it well.
-- Pour into bowls and serve.
+1. In a saucepan, boil the kidney beans with the pig's ear, sausages, pork belly, onions, garlic and bay leaf in some water and add a well-washed stone. Season with the olive oil and salt and pepper to taste.
+2. If necessary, add more water while it’s boiling. 
+3. Once the meat is cooked, take it out and reserve, then add the diced potatoes and cilantro to the pot.
+4. Let the potatoes cook on medium to high heat for about 30-35 minutes.
+5. Once the potatoes are well cooked, you can remove the pot from the heat, add the previously chopped meat back in and stir it well.
+6. Pour into bowls and serve.
+
+## Story
+
+> A poor friar who was on a pilgrimage stopped in the village of Almeirim and knocked on the door of a house. He was too proud to beg for a bite to eat, so instead, he requested a large pot in which he could make “a delicious and filling…….stone soup”. With arched eyebrows and curious glances, the family invited him into their home and set up a large pot over flickering flames and filled with water. Slowly walking up to the ironclad cauldron, the friar reached into his deep pocket to produce a smooth and well-cleaned stone that he promptly dropped into the boiling water. A little while later he tasted the soup and said that it needed a touch of seasoning. So the wife brought him some salt to add, to which he suggested that maybe a little bit of chouriço (sausage), or pork belly, would be better. Graciously, she obliged and dropped several thick slices into the pot. Then, the friar asked if she might not have a little something to enrich the soup, such as potatoes or beans from a previous meal. With a broad smile, she agreed, and added a healthy portion into the bubbling water. This banter continued back and forth between the family and the friar before he finally announced that he had indeed made a very delicious and filling soup. When the soup was done, the friar fished the stone out of the pot, washed and dried it off, and plopped it back in his pocket for the next time.
+> - According to the people of Almeirim
 
 ## Contribution
 
diff --git a/src/banana-bread.md b/src/banana-bread.md
new file mode 100644
index 0000000..a89af6b
--- /dev/null
+++ b/src/banana-bread.md
@@ -0,0 +1,35 @@
+# Banana Bread
+
+Not too sweet. Great for when you have friends over for tea.
+
+## Ingredients
+
+- 2 cups all purpose flour
+- 1 1/2 teaspoon baking powder
+- 1/2 teaspoon baking soda
+- Spices:
+    - 1 teaspoon cinnamon
+    - 1/4 teaspoon nutmeg
+    - 1/4 teaspoon ginger
+- 1/4 teaspoon salt
+- 1 1/2 cups mashed bananas (this is around 4-5 bananas)
+- 2 eggs
+- 1 cup sugar (brown or white is fine)
+- 1/2 cup butter or vegetable oil
+- 1/4 cup crushed walnuts
+
+## Directions
+
+1. Preheat oven to 350° F (175° C)
+2. Mix the wet ingredients (eggs, bananas, oil, sugar) in one bowl.
+3. Mix the dry ingredients (flour, baking soda/powder, spices, salt) in another
+   bowl.
+4. Slowly add the wet to the dry while mixing.
+5. Mix until dry bits of flour are gone.
+6. Pour into lightly buttered or oiled loaf pan.
+7. Bake for around an hour (it's definitely ready when a wooden skewer or
+   chopstick poked inside comes out clean).
+
+## Contribution
+
+- Martin Chrzanowski -- [website](https://m-chrzan.xyz), [donate](https://m-chrzan.xyz/crypto.html)
diff --git a/src/beef-tips.md b/src/beef-tips.md
new file mode 100644
index 0000000..24cfb1d
--- /dev/null
+++ b/src/beef-tips.md
@@ -0,0 +1,50 @@
+# Beef Tips in Gravy on Sour Cream Mashed Potatoes
+
+Tender chunks of meat in a rich brown gravy poured over sour cream mashed potatoes, made in a pressure cooker. This recipe is a modification of the [Texas Cafe Classics Sirloin Tips Recipe](https://youtu.be/91gAm1hBaT4) by Mark Rippetoe.
+
+## Ingredients
+
+- Any lean, tough cut of meat (ex. round steak)
+- Unprocessed animal fat of some kind (ex. beef suet, mutton fat)
+- Potatoes
+- Sour cream
+- Butter
+- Milk
+- Shredded cheese of your choice
+- Small amount of flour
+- Beef bouillon (optional)
+- Red wine (optional)
+
+## Directions
+
+**Beef Tips in Gravy**
+
+1. Throw your pressure cooker with an open lid onto high heat or turn it onto saute mode if it's electric
+2. Chop up the fat into very small, uniform cubes or strips and begin to saute it in the pressure cooker
+3. Chop up your meat into medium, uniform cubes or strips and add it to the fat
+4. _Optional_: If you are not using red wine as a deglaze in step 7 or are not cooking a large amount (~2+ pounds/~1+ kg) of meat, you may want to add a teaspoon or so of beef bouillon into the pressure cooker to intensify the beef flavor of the gravy
+5. Add a generous amount of salt and pepper to taste along with a tiny pinch of garlic powder and stir (be very conservative with the garlic powder)
+6. Once the meat is sufficiently browned off and there is a nice glaze forming on the bottom of the cooker, deglaze the cooker using hot water or red wine (optional) for more flavor.
+7. Put the top on your pressure cooker and allow the meat to cook for around 30 minutes on low heat while you prepare your mashed potatoes
+8. After half an hour, vent your pressure cooker, remove the lid, and put the cooker back on low heat
+9. Add a small amount of hot water until the liquid in the cooker is a bit more than the amount of gravy you want, then allow it to come to a boil
+10. In a small bowl, mix up some flour with warm water to the consistency of a very runny batter
+11. Very slowly begin adding flour water into the pot while constantly stirring until the gravy thickens and reaches the consistency you desire (it's very easy to overthicken the gravy here, don't overdo it!)
+12. Turn off the heat and plate on top of your sour cream mashed potatoes, shown below
+
+**Sour Cream Mashed Potatoes**
+
+1. Peel and dice up your potatoes
+2. Boil them on medium heat in a pot of slightly salty water until they begin to fall apart when poked with a fork
+3. Turn off the heat and pour off the water
+4. Mash up the potatoes to the chunkiness you desire
+5. While the potatoes are still warm, add a generous amount of butter and shredded cheese and stir
+6. Add a very small amount of milk and stir (be conservative here, the sour cream will provide most of the softness of the mash)
+7. Begin adding sour cream and thoroughly mixing until the mash reaches your desired consistency
+8. Plate under your beef tips in gravy
+
+
+## Contributors
+
+- **Batu Cam** -- Transcribed recipe from Mark Rippetoe's video with moderate to significant modifications based on experience -- Monero (XMR) to help me save for an unazoomer cabin: 85eZ4uVd4gkiCsQEeDnsQG9pUbDzdi1r1VSJ9hK5Sx7hKsFZjvmqtWV7gU1ysWUR32jhWutBRGUUq8VAJNUfin9wBCCuTdg 
+- **Mark Rippetoe** -- Original recipe author, creator of starting strength, and pink nationalist -- [Website](https://startingstrength.com)
diff --git a/src/cacio-e-pepe.md b/src/cacio-e-pepe.md
new file mode 100644
index 0000000..1b31e58
--- /dev/null
+++ b/src/cacio-e-pepe.md
@@ -0,0 +1,27 @@
+# Cacio e Pepe
+
+![pepe](pix/cacio-e-pepe.webp)
+
+Cacio e Pepe(meaning cheese and pepper) is not only based but also incredibly simple, ideal for lazy neets and similarly minded people
+who don't want to wash too many dishes and don't like complicated recipes with too many extra ingredients.
+
+## Ingredients
+
+- Spaghetti (recipe works with pretty much any type)
+- Grated Parmasean Cheese (or something similar)
+
+## Directions
+
+1. Cook your chosen amount of spaghetti 1-2 minutes under the time on the package 
+according to the directions on the package or however you usually do it.
+2. Discard most of the water, leaving about 1/4 to 1/2 cup of water in with the pasta (it depends on how much pasta you're making)
+3. On medium heat, add the grated parmasean cheese and stir everything so that the cheese melts and evenly coats the pasta.
+How much cheese you need depends on how much spaghetti you're cooking. If it doesnt taste cheesy enough, add more on top at the end.
+4. After 1 minute or so on medium heat, the pasta water and cheese will combine to form a creamy sauce.
+5. Top with more cheese if you need, then add black pepper and salt according to your taste. 
+Pasta water and the cheese are already salty, so you may not need to add any extra salt.
+6. It's done!
+
+## Contributors
+
+- Some guy called [siedes](https://github.com/siedes)
diff --git a/src/chicken-parmesan.md b/src/chicken-parmesan.md
index cf1979a..7e6329a 100644
--- a/src/chicken-parmesan.md
+++ b/src/chicken-parmesan.md
@@ -25,7 +25,7 @@ The recipe that started this very site.
 8. Fry the bread crumb-coated chicken breasts in the oil. Add butter generously while frying to ensure frying oil does not evaporate.
 9. Move fried breasts to an oiled or buttered pan, add mozarella and parmesan on them.
 10. Broil/cook the breasts only long enough for the cheese to melt.
-11. Serve the breasts with [pasta sauce](pasta-sauce.html) either above or below. This is often served with [pasta](pasta.md).
+11. Serve the breasts with [pasta sauce](pasta-sauce.html) either above or below. This is often served with [pasta](pasta.html).
 
 ## Note
 
diff --git a/src/chili-con-carne.md b/src/chili-con-carne.md
new file mode 100644
index 0000000..78a19bf
--- /dev/null
+++ b/src/chili-con-carne.md
@@ -0,0 +1,38 @@
+# Chili Con Carne
+
+## Ingredients
+
+- Canned Whole Peeled Tomatoes
+- Red Peppers
+- White Onions
+- Chili Pepper
+- Garlic
+- Ground Beef
+- Kidney Beans
+- Dark Chocolate
+- Chili Powder
+- Tomato Paste
+- Beef Stock (optional)
+- Neutral Oil
+- Cilantro
+- Sugar
+- seasoning
+	- cumin
+	- paprika
+	- chili flakes
+
+
+## Directions
+
+1. Brown the beef by adding it to a pot with neutral oil. Start breaking it into small pieces. Allow water to leave the meat. Salt it to expel more water. Once water is gone, the sound will change and it will start to fry. Let it get a dark brown. Remove beef and set aside.
+2. Dice onions, red peppers, and chili peppers into small pieces (dice). Sautee until translucent. Add finely chopped garlic, chili flakes, paprika, cumin, and oregano. 
+3. Add tomato paste to vegetables and let brown.
+4. Add meat to the veegetables.
+5. Add whole peeled tomatoes and some water (or stock).
+6. Simmer for at least 45-60 minutes. Stir occasionally and add liquid if getting too dry.
+7. Stir in kidney beans and dark chocolate.
+8. Serve over rice and garnish with fresh cilantro.
+
+## Contribution
+
+- Aaron Taylor -- [website](https://atay.me)
diff --git a/src/dried-tomato-plum-spread.md b/src/dried-tomato-plum-spread.md
new file mode 100644
index 0000000..0942e53
--- /dev/null
+++ b/src/dried-tomato-plum-spread.md
@@ -0,0 +1,22 @@
+# Dried tomato & plum bread spread
+
+Quick and simple bread spread.
+
+## Ingredients
+
+- 10 dried plums
+- 1 jar of dried tomatoes
+- 1 tsp of smoked paprika
+- pinch of dried coriander (optional)
+- pinch of chilli (optional, if you like it to be spicy)
+
+## Directions
+
+1. Put plums in hot water from kettle for couple of minutes, in order to make them softer.
+2. After that put plums (without the water) and rest of the ingredients into blender and mix it until you're satisfied.
+3. If you want to make it more liquid you can add water from the plums.
+
+
+## Contribution
+
+- Patryk Niedźwiedziński - [website](https://niedzwiedzinski.cyou)
diff --git a/src/drunken-beans.md b/src/drunken-beans.md
new file mode 100644
index 0000000..6b0486f
--- /dev/null
+++ b/src/drunken-beans.md
@@ -0,0 +1,29 @@
+# Drunken beans(Pintos Borrachos) 
+ 
+Pinto beans cooking with beer, what beer you use can change the dish.
+
+## Ingredients
+
+- 1 small yellow onion  
+- 3 gloves of garlic 
+- 2 tomatos. chopped  
+- 4 cups of water
+- 1 1/2 cups of pinto beans (can be dried or canned)
+- 1 tbsp oregano
+- 3/4 tsp cumin
+- 2 tbsp chilli powder(depends how hot you like it)
+- 12oz of Beer/dark ale
+
+## Directions
+
+1. Sauté onions. 
+2. Add garlic, sauté bit longer.
+3. Add tomatoes, water, beans, oregano, cumin, chilli powder, beer and salt, gradually bring to boil. 
+4. When boiled, reduce to simmer.
+5. When beans are aldante(about 1 hour if using dried), bring to quick boil and evoprate remaining liquid unil beans are stew-like.
+6. Remove from the heat and mashup, or skip this step if you want more of a bean stew.
+
+
+## Contribution
+
+- just a dude who likes cooking
diff --git a/src/eggs.md b/src/eggs.md
index f88f6af..0c1b356 100644
--- a/src/eggs.md
+++ b/src/eggs.md
@@ -31,9 +31,20 @@ for a few minutes beforehand.
 4. Cook until desired dryness.
 5. Season with salt and pepper.
 
+### Scrambled and fluffy
+
+1. Prepare as normal.
+2. Crack eggs into pan and let them coagulate maybe twenty or thirty seconds before scrambling.
+3. Use a rubber spatula to sort of scrape the egg towards the center of the pan.
+You're pushing the cooked egg towards the center while letting the raw egg spill out to be cooked.
+Give the egg a couple seconds to cook before pushing it back towards the center.
+The more you scramble the less fluffy the egg will be.
+4. Finish as normal.
+
 Scrambled eggs are easy to customize. E.g. start by frying any of: onions, bits
 of ham, mushrooms, chopped tomatoes, etc., before cracking the eggs in.
 
 ## Contribution
 
 - Martin Chrzanowski -- [website](https://m-chrzan.xyz), [donate](https://m-chrzan.xyz/crypto.html)
+- Deven Blake -- [website](http://www.trinity.moe)
diff --git a/src/example.md b/src/example.md
deleted file mode 100644
index f46644b..0000000
--- a/src/example.md
+++ /dev/null
@@ -1,5 +0,0 @@
-# Example page
-
-Here is an example page.
-
-Will this be added.
diff --git a/src/index.md b/src/index.md
index 1a1b08c..b81e691 100644
--- a/src/index.md
+++ b/src/index.md
@@ -17,6 +17,17 @@ Only Based cooking. No ads, no tracking, nothing but based cooking.
 - [Broiled Trevally](broiled-trevally.html)
 - [Almeirim Stone Soup](almeirim-stone-soup.html)
 - [Chicken Wings](chicken-wings.html)
+- [Banana Bread](banana-bread.html)
+- [Cacio e Pepe](cacio-e-pepe.html)
+- [Potato and Eggplant Curry](potato-and-eggplant-curry.html)
+- [Dried Tomato and Plums Bread Spread](dried-tomato-plum-spread.html)
+- [Drunken Beans](drunken-beans.html)
+- [Chili con carne](chili-con-carne.html)
+- [Matcha Cookies](matcha-cookies.html)
+- [Miso Ginger Pork](miso-ginger-pork.html)
+- [Pancakes](pancake.html)
+- [Pizza Dough](pizza-dough.html)
+- [Beef Tips with Mashed Potatoes](beef-tips.html)
 
 ## Basics
 
@@ -39,7 +50,7 @@ Founded to provide a simple online cookbook without ads and obese web design.
 
 ### It's easy to contribute!
 
-- Submit new recipes via git via [Github](https://github.com/lukesmithxyz/based.recipes) or [Gitlab](https://gitlab.com/lukesmithxyz/based.cooking).
+- Submit new recipes via git via [Github](https://github.com/lukesmithxyz/based.cooking) or [Gitlab](https://gitlab.com/lukesmithxyz/based.cooking).
 - If a recipe has no image for it, make the recipe as presented and submit a picture above or to [luke@lukesmith.xyz](mailto:luke@lukesmith.xyz).
 - Donate to the individual people who contribute pages whose names are at the bottom of each page.
 - Donate Bitcoin to the site's long-term maintenance fund: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w` ([QR code](pix/bitcoin-based-cooking.webp))
diff --git a/src/matcha-cookies.md b/src/matcha-cookies.md
new file mode 100644
index 0000000..52d10c0
--- /dev/null
+++ b/src/matcha-cookies.md
@@ -0,0 +1,33 @@
+# Matcha Cookies
+
+Matcha is a type of tea leaf powder that has a beautiful vivid green color. However, it’s different from the “green tea” that you drink with Japanese meals. That’s green tea too, but matcha green tea leaves are grown and harvested differently. The leaves are grown under shade.
+
+## Ingredients 
+(for 13 cookies, 8 ~ 9cm in diameter)
+115 g Unsalted butter
+60g Caster sugar
+115g Brown sugar
+55g Egg
+153g Plain flour
+12g Matcha powder
+2g Baking soda
+1g Salt
+3g Vanilla extract
+70g White coverture chocolate 
+45g Macadamia nut
+
+## Directions
+1. Melt butter in a bath or microwave.
+2. Add white sugar, brown sugar and salt and mix with a whisk
+3. Add egg and vanilla extract and mix with a whisk until well mixed.
+4. Add flour, matcha powder and baking soda and mix with a whisk until you can hardly see the powder.
+5. Add white coverture chocolate  and macadamia and mix evenly with spatula.
+6. Allow 30 minutes to 1 hour in the refrigerator until the dough hardens. 
+7. Pan with a 5cm diameter cookie and bake at 170 ° C for 9 minutes. (Unox convection oven)
+
+* Preheat the oven beforehand. My oven is very hot, so raise the oven temperature a little bit higher if you have common oven.
+* If you bake too little, it will not be cooked. If you bake too long, it will become hard. 
+* The white coverture chocolate melts smoothly in your mouth, and the white chocolate chip has a more chewy texture. So you can choose anything to your taste.
+
+## Contribution
+- Hamza Masood
\ No newline at end of file
diff --git a/src/miso-ginger-pork.md b/src/miso-ginger-pork.md
new file mode 100644
index 0000000..dea2b0c
--- /dev/null
+++ b/src/miso-ginger-pork.md
@@ -0,0 +1,36 @@
+# Miso Ginger Pork
+
+## Ingredients
+
+- ground pork
+- sushi rice
+- green onion
+- fresh ginger
+- miso paste
+- pickled daikon
+- zuccini or bok choy
+- sesame oil (or olive oil)
+- broth (optional)
+
+## Directions
+
+1. cook sushi rice
+2. slice diakon, and pickle in a quick brine (rice vinegar, sugar, water)
+3. dice white parts of green onion, mince green ends for garnish 
+4. mince fresh ginger
+5. chop zuccini or bok choy to half inch chunks
+6. heat up 2 tablespoons sesame oil
+7. break up and brown ground pork till almost cooked through
+8. salt and pepper the pork
+9. add 1/2 cup to 1 cup water or broth
+10. add white parts of green onion and ginger
+11. add miso paste to taste
+12. simmer stiring occassionally 
+13. add zuccini or bok choy, cook al dente
+14. serve pork & veggies over bed of rice, garnish with green onion
+15. (optional) add some spice! sriracha or crushed red pepper are great
+
+
+## Contribution
+
+- Jon Paul Uritis - [website](https://jonpauluritis.com), [donate](http://paypal.me/jppope)
diff --git a/src/pancake.md b/src/pancake.md
new file mode 100644
index 0000000..33c731b
--- /dev/null
+++ b/src/pancake.md
@@ -0,0 +1,20 @@
+# Pancake
+Here is a simple Pancake recipe
+
+## Ingredients
+- 200g wheat flour
+- 200 ml milk
+- 2 Eggs
+- 2 teaspoon sugar
+- 1 teaspoon baking soda
+- a litte bit of salt
+
+## Directions
+1. combine all ingredients all in a bowl and stir
+2. preheat a pan and add some oil
+3. Pour or scoop the batter onto the pan
+4. Brown on both sides
+
+## Contribution
+
+BeFe
diff --git a/src/pasta.md b/src/pasta.md
index 5ea4d41..228e2f1 100644
--- a/src/pasta.md
+++ b/src/pasta.md
@@ -24,7 +24,7 @@ Pasta is usually eaten with some kind of [pasta sauce](pasta-sauce.html) or used
 
 The often recommended way to cook most pasta is *al dente*, which often means "slightly undercooked," or with a subtle firmness that makes it still substantial.
 Cooking pasta more than that is no great crime,
-but if you keep it in their for *too* long, it'll become mush.
+but if you keep it in there for *too* long, it'll become mush.
 
 ## Contribution
 
diff --git a/src/pix/cacio-e-pepe.webp b/src/pix/cacio-e-pepe.webp
new file mode 100644
index 0000000..919d3a5
--- /dev/null
+++ b/src/pix/cacio-e-pepe.webp
diff --git a/src/pizza-dough.md b/src/pizza-dough.md
new file mode 100644
index 0000000..7210a96
--- /dev/null
+++ b/src/pizza-dough.md
@@ -0,0 +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.
+
+## Ingredients
+
+- 400 g Flour (Basic Wheat flour)
+- 200 ml lukewarm Water
+- 1 pkg (7g) dry yeast
+- 1 spoon olive oil
+- 1 teaspoon salt
+- a litte bit 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
+
+## Contribution
+
+BeFe
diff --git a/src/portuguese-steak-with-beer-sauce.md b/src/portuguese-steak-with-beer-sauce.md
index 1fb172c..aba0c02 100644
--- a/src/portuguese-steak-with-beer-sauce.md
+++ b/src/portuguese-steak-with-beer-sauce.md
@@ -15,13 +15,13 @@ Bitoque (pronounced bee-tok) is a traditional quintessential Portuguese dish, it
 
 ## Directions
 
-- Season the steaks with sliced garlic and salt.
-- In a frying pan, bring the steaks to the boil in abundant olive oil (to make the sauce later) and let it fry. Season with salt only when you are frying them. Remove and set aside in a dish covered with aluminum foil to keep them warm.
-- In a low heat add to the sauce of the steaks, a little more butter or margarine and let it melt. Then add the milk and let it boil a little.
-- Then add the beer, the mustard and the flour dissolved in a little water or milk and stir it well. Add to this sauce the sauce that was formed in the dish of the steaks. Add a little pepper, and stir until it always thickens over a low heat. Rectify the seasonings.
-- When the sauce is ready, place the reserved steaks again in the skillet for a few more minutes.
-- Fry the eggs (use a non-stick frying pan that doesn't require any fat) and season the egg white with salt and the yolk with black pepper.
-- Place the steaks with the sauce and the egg on top in clay bowls and serve with french fries, white rice and salad.
+1. Season the steaks with sliced garlic and salt.
+2. In a frying pan, bring the steaks to the boil in abundant olive oil (to make the sauce later) and let it fry. Season with salt only when you are frying them. Remove and set aside in a dish covered with aluminum foil to keep them warm.
+3. In a low heat add to the sauce of the steaks, a little more butter or margarine and let it melt. Then add the milk and let it boil a little.
+4. Then add the beer, the mustard and the flour dissolved in a little water or milk and stir it well. Add to this sauce the sauce that was formed in the dish of the steaks. Add a little pepper, and stir until it always thickens over a low heat. Rectify the seasonings.
+5. When the sauce is ready, place the reserved steaks again in the skillet for a few more minutes.
+6. Fry the eggs (use a non-stick frying pan that doesn't require any fat) and season the egg white with salt and the yolk with black pepper.
+7. Place the steaks with the sauce and the egg on top in clay bowls and serve with french fries, white rice and salad.
 
 ## Contribution
 
diff --git a/src/potato-and-eggplant-curry.md b/src/potato-and-eggplant-curry.md
new file mode 100644
index 0000000..c6cfa90
--- /dev/null
+++ b/src/potato-and-eggplant-curry.md
@@ -0,0 +1,40 @@
+# Potato and Eggplant (Aubergine) Curry
+
+A simple and tasty curry that is easy to customise.
+
+## Ingredients
+
+- 1 large eggplant (Aubergine)
+- 2 medium potatoes
+- 3 tbsp olive oil
+- 2 onions (finely sliced)
+- 2 garlic cloves (crushed)
+- 2 tsp garam masala
+- 2 tsp turmeric
+- 2 tsp ground coriander
+- 400ml can chopped tomatoes
+- 400ml can coconut milk
+- rice
+
+### Optional extras
+- Carrots
+- Red Peppers (Capsicums)
+- Paneer
+
+## Directions
+
+1. Heat the oven to approximately 200°C (392°F). 
+2. Cut the Eggplant into 1 cm (1/3 in) slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
+3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
+4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
+5. Tip in the canned tomatos and coconut milk. Add the Eggplant, and chunks of potato.
+  - It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).
+7. Cover and simmer for ~15-20 minutes. 
+8. Boil 2 serves of rice
+9. Remove the lid and cook for a further 5 minutes, or until reduced.
+  - A nice optional addition at this point is Paneer.
+10. Serve with the rice
+
+## Contribution
+
+- Luke Chadwick - [website](https://lukechadwick.com)
diff --git a/src/style.css b/src/style.css
index d546860..a6961f3 100644
--- a/src/style.css
+++ b/src/style.css
@@ -34,3 +34,10 @@ img {
 		color: tomato ;
 	}
 }
+
+@media print {
+	a[href] {
+		text-decoration: none ;
+		color: black ;
+	}
+}