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| -rw-r--r-- | data/pix/meatloaf.webp | bin | 0 -> 117342 bytes | |||
| -rw-r--r-- | src/belgian-pear-syrup.md | 9 | ||||
| -rw-r--r-- | src/bolo-do-caco.md | 47 | ||||
| -rw-r--r-- | src/bolognese-sauce.md (renamed from src/traditional-bolognese-sauce.md) | 11 | ||||
| -rw-r--r-- | src/eggroll-in-a-bowl.md | 34 | ||||
| -rw-r--r-- | src/meatloaf.md | 50 | ||||
| -rw-r--r-- | src/miso-soup.md | 26 | ||||
| -rw-r--r-- | src/schinkenfleckerl-gratinated.md | 16 | ||||
| -rw-r--r-- | src/stoofvlees.md | 7 | ||||
| -rw-r--r-- | src/tuhu.md | 43 |
10 files changed, 221 insertions, 22 deletions
diff --git a/data/pix/meatloaf.webp b/data/pix/meatloaf.webp Binary files differnew file mode 100644 index 0000000..d0dda9e --- /dev/null +++ b/data/pix/meatloaf.webp diff --git a/src/belgian-pear-syrup.md b/src/belgian-pear-syrup.md index fd45602..fee663a 100644 --- a/src/belgian-pear-syrup.md +++ b/src/belgian-pear-syrup.md @@ -8,7 +8,7 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes. ## Ingredients - 7 pears (quality doesn't matter, you can argue that overripe pears are better because they have more suggar content) -- 3 apples +- 3 apples - a small handfull of dates, raisins, dried appricots or prunes (optional, you can experiment with these they can bring some nice flavors) - 150 grams sugar - 1 glass of water @@ -26,13 +26,12 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes. 7. Quickly rins the pot with water so its clean and add the fruit liquid back, put back on the stove. 8. Add the sugar, add a bit less sugar if you also used dried fruits. 9. Cook for another 2 hours, after that stir every so often, Be careful with the stirring if you stir too often it might caramelize too quickly. -10. After two to two and a halve hours your syrup should be nearly done +10. After two to two and a halve hours your syrup should be nearly done 11. At this point its up to you on how thick you want your syrup to be, a good way to test the viscosity is to drop a little bit on a cold plate or your countertop to see how it is at room temperature. 12. when you are happy with the viscosity poor the syrup into your sterilized jars and immeadiatly seal them. ## Contribution -Yiusa --eth '0x68f1317c6512f0267fa711cafb6c134ae968fa80' +- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80` -;tags: syrup fruit belgian +;tags: syrup fruit belgian diff --git a/src/bolo-do-caco.md b/src/bolo-do-caco.md new file mode 100644 index 0000000..418f6c4 --- /dev/null +++ b/src/bolo-do-caco.md @@ -0,0 +1,47 @@ +# Bolo do Caco _(Caco Bread)_ + +_A tradicional Madeiran-Portuguese Bread_ + +- ⏲️ Prep time: 1 hour +- 🍳 Cook time: 45 min +- 💤 Rest time: 3 days +- 🍽️ Servings: 10 breads + +## Ingredients + +__Imperial__ + +- 1¾ lb sweet potato +- 8 cups all-purpose flour +- ⅔ cup water (warm at 75F / 35C) +- 3 tablespoons active dry - yeast +- 3 teaspoons salt + +__Metric__ +- 750 g sweet potato +- 1 kg all-purpose flour +- 150 ml water (warm at 75F / 35C) +- 3 tablespoons active dry yeast +- 3 teaspoons salt + +## Directions + +1. Peel the sweet potatoes. Cut into large pieces and place in a saucepan. +2. Cover with water, bring to a boil and cook covered for 20 minutes over 1. medium-high heat. +3. Drain the sweet potatoes and mash them. Add salt. +4. Mix the yeast and water and let stand for 10 minutes. +5. Pour the flour into a large salad bowl. +6. Dig a well in the center and add the mashed sweet potato and yeast. +7. Knead to obtain a homogeneous and elastic dough. +8. Let the dough ferment for 3 days in the refrigerator. +9. After 3 days, divide the dough into 8 to 10 pieces of equal weight on a work surface dusted with flour. +10. Form balls and flatten them to a thickness of about 1 inch (2,5cm). +11. Let them rest for 30 minutes in a warm place, protected from drafts. +12. Heat a dry pan over medium-high heat and cook the bolos do caco on both sides until a thin and slightly hard crust is formed. Turn them over very regularly. +13. Then take each bolo do caco with tongs and turn them around on the hot pan to bake the sides. +14. Serve warm or lukewarm with salted butter and parsley. + +## Contribution + +- João Freitas - [website](https://joaoofreitas.tech), [github](https://github.com/joaoofreitas) +;tags: bread portuguese diff --git a/src/traditional-bolognese-sauce.md b/src/bolognese-sauce.md index aa57409..6f60776 100644 --- a/src/traditional-bolognese-sauce.md +++ b/src/bolognese-sauce.md @@ -1,4 +1,4 @@ -# Traditional bolognese sauce +# Bolognese Sauce Basic bolognese sauce for lasagne or pasta dishes @@ -16,10 +16,10 @@ Basic bolognese sauce for lasagne or pasta dishes - 300 grams beef mince - 350 grams pork mince - 350 grams veal mince (if you cant find veal replace with pork) -- 140 grams concentrated tomato paste +- 140 grams concentrated tomato paste - 690 grams diced tomatoes - water -- 1 can peeled tomatoes +- 1 can peeled tomatoes - 1-2 glasses wine (whatever you have open) - 1 glass of milk (optional) - 1 glass of beef/vegetable stock (optional) @@ -31,7 +31,7 @@ Basic bolognese sauce for lasagne or pasta dishes 3. Put in your diced veggies and pancetta and let it slowly sauté for about 10 minutes until everything is fragrant and soft. 4. If you are using garlic add it here and let it sweat for a minute 5. Add in your minced meat and break it up into small clumps about the size of a rice grain with a spoon, keep stiring until all your meat is lightly cooked. -6. Once all your meat is cooked and looks a bit grey add your wine, add enough to fully deglaze the pan (I usually add a little bit extra for the flavor) +6. Once all your meat is cooked and looks a bit grey add your wine, add enough to fully deglaze the pan (I usually add a little bit extra for the flavor) stir it through until it has completely evaporated. (If you are using it you can also add the stock at this point) 6. Once your pan is somewhat dry you can add the tomato paste to the beef, let it cook for a minute to remove the slight metallic taste. 7. Add your canned and peeled tomatoes and use your spoon to break them up, you don't have to be too thorough since they will soften up while the sauce cooks. @@ -43,7 +43,6 @@ stir it through until it has completely evaporated. (If you are using it you can ## Contribution -Yiusa --eth '0x68f1317c6512f0267fa711cafb6c134ae968fa80' +- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80` ;tags: sauce italian pasta diff --git a/src/eggroll-in-a-bowl.md b/src/eggroll-in-a-bowl.md new file mode 100644 index 0000000..954b1a0 --- /dev/null +++ b/src/eggroll-in-a-bowl.md @@ -0,0 +1,34 @@ +# Egg Roll in a Bowl + +Egg rolls, but, you know, in a bowl. + +- ⏲️ Prep time: 10 min +- 🍳 Cook time: 15 min +- 🍽️ Servings: 2 + +## Ingredients + +- 1 pound ground turkey +- 1 bag coleslaw mix +- 1 small onion +- 2-3 cloves of garlic +- 1 tbsp fresh ginger +- 1/4 cup Hoisin sauce +- soy sauce +- sesame oil + +## Instructions + +1. Grate or mince ginger finely. Process with the garlic cloves by grinding with salt under the edge of a knife. Finely mince the onion. **Optional** Marinade the ground turkey in 2 Tbsp of soy sauce and 1 tsp baking soda for 15 minutes to improve browning. + +2. In a hot wok or skillet add a few tablespoons of cooking oil, preferably peanut, and a tsp of sesame oil. Add the ground turkey and cook until no longer raw seasoning with soy sauce. + +3. Add the onion and cook until translucent and the meat is nicely browned. Add in the garlic and ginger mixture and cook for approximately 1 minute or until fragrant ensuring not to burn the garlic. + +4. Add in the coleslaw mix and season with more soy sauce. Cook until the cabbage is just softened. Add 1/4 cup of hoisin sauce and stir to combine. Check seasoning and add salt to taste. Serve in a bowl with sweet chili sauce and green onions. + +## Contribution + +the-birchmen - BAT [GitHub](https://github.com/the-birchmen/) + +;tags = quick asian cabbage diff --git a/src/meatloaf.md b/src/meatloaf.md new file mode 100644 index 0000000..1dac06f --- /dev/null +++ b/src/meatloaf.md @@ -0,0 +1,50 @@ +# Meatloaf + + + +This recipe will result in two or three glass dishes of tasty, moist meatloaf. Great for family suppers. + +- ⏲️ Prep time: 30 min +- 🍳Cook time: 1 hour 10 minutes +- 🍽️ Servings: 6+ + +## Ingredients + +- 2kg Ground beef +- 1 Onion +- 2 Slices of bread +- 4 Eggs +- 1/4 Cup of milk +- Garlic salt +- Onion powder +- Mustard +- Sugar free ketchup +- 3 Cubes of brown sugar +- 1 Can of Campbell's tomato soup +- Franks RedHot sauce (Optional) + +## Directions + +1. Once thawed, put all of your beef into a bowl. The next 4 steps will all go into this same bowl. +2. Dice the onion and bread slices into small pieces. Add them. +3. Crack and put in all of your eggs. +4. Pour in your milk, and a moderate amount of mustard and ketchup. +5. Add garlic salt and onion powder. +6. Now you must use your (sanitized) hands and mix everything in the big bowl well. Make sure you get the bottom. +7. Evenly distribute your mixed meat into 2 or 3 oven safe greased up dishes. Try to flatten the surface as much as you can. +8. In each dish, create a small channel in the middle of each meatloaf. This is to maintain the shape as it's cooking. +9. Put all of your meatloaf filled dishes into the oven on 180 Celsius for *1 hour*. +10. Once you have about 15 minutes left on your timer, get started on your sauce. +11. Toss your 3 sugar cubes into a bowl with a little bit of hot water to melt them. +12. Add your tomato soup, 1/4 Cup of ketchup and mustard (each). +13. Stir sauce until it's a thick, light red color. +14. Once 1 hour is up, take out all of your meatloaf. *Make sure to cut open the thickest meatloaf and confirm the beef is cooked*. +15. Coat the top of each of your meatloaves with the sauce, evenly. +16. Once coated, put back into the oven for 10 minutes. +17. Take out all of your meatloaf. Once cool, slice it up and serve! + +## Contribution + +- Ryan Wilson - [website](https://rdwilson.xyz), [donate](https://rdwilson.xyz/donate.html) + +;tags: beef american supper diff --git a/src/miso-soup.md b/src/miso-soup.md new file mode 100644 index 0000000..717ee18 --- /dev/null +++ b/src/miso-soup.md @@ -0,0 +1,26 @@ +# Miso-soup + +Miso-soup is Japanese traditional home cooking. + +## Ingredients + +- dashi stock +- miso paste +- tofu(optional) +- seaweed(optional) +- green onion(optional) + +## Directions + +1. put about half of the water in the pot and bring the water to a boil. +2. put the dashi stock in the pot. +3. if you use tofu or seaweed, cut the ingredients into bite-sized pieces, place the ingredients in the pot and bring to a boil. +4. Melt the miso in the water and bring the water to a boil. +6. serve into small bowls. +7. if you use green onion, slice them and put in a small bowls. + +## Contribution + +- yakataN - [Github](https://github.com/yakataN) + +;tags: japanese soup
\ No newline at end of file diff --git a/src/schinkenfleckerl-gratinated.md b/src/schinkenfleckerl-gratinated.md index adbaf8c..36bc71a 100644 --- a/src/schinkenfleckerl-gratinated.md +++ b/src/schinkenfleckerl-gratinated.md @@ -1,5 +1,9 @@ # Schinkenfleckerl überbacken, Viennese Mac'n'Cheese +* ⏲️ Prep time: 25 min +* 🍳Cook time: 120 min +* 🍽️ Servings: 8-12 + This is a recipe for a typical Austrian carb and protein bomber. This is traditionally made with ham or smoked rolled roast. This is good if you want to feed a family or if you just want to be lazy and eat the same thing for 3 or 4 days. Serve topped with cheese on top of salad (with Mustard, Jam, Salt, 1 Vinegar, 4 Oil-Vinegrette) @@ -19,21 +23,19 @@ Serve topped with cheese on top of salad (with Mustard, Jam, Salt, 1 Vinegar, 4 ## Directions 1. Start cooking noodles. -2. Cube ham into smaller than 1cm³ pieces. - - slice - - make 3 slices at once into cubes +2. First slice, then cube ham into smaller than 1cm³ pieces. 3. Whip cream in a big bowl. 4. Add spices, eggs and sourcream to bowl and stir. 5. Put ham cubes in and stir. 6. Put noodles without water into bowl and mix. -7. Put the mixture into one or two baking pans (with baking paper) -8. Bake at ~160°C for ~2 hours +7. Put the mixture into one or two baking pans (with baking paper). +8. Bake at ~160°C for ~2 hours. 9. Optionally gratin Mozarella or any other cheese on top for 5-10 minutes. There you have it, an idiot-proof carb and protein bomber that should taste reasonably well. Besides browning the noodles this is really just throwing stuff into a baking pan. This is the kind of dish that tastes better the next day so it's ideal for making on a Sunday and eating for the next 3 or 4 days. Just reheat in oven or pan (add little water). ## Contribution -- Martin Stohanzl - [website](loesmartin.at), [youtube](https://www.youtube.com/channel/UCJkTyM5-fcVBkhi7DypoNsg) +- Martin Stohanzl - [website](https://loesmartin.at), [youtube](https://www.youtube.com/channel/UCJkTyM5-fcVBkhi7DypoNsg) -;tags: austrian beef pork ham noodles smoked-rolled-roast baking-pan +;tags: austrian ham noodles diff --git a/src/stoofvlees.md b/src/stoofvlees.md index 3c0505a..1733ed4 100644 --- a/src/stoofvlees.md +++ b/src/stoofvlees.md @@ -14,7 +14,7 @@ Traditionally eaten with fries and chicory salad. - 1kg chuck roast, cut in bite-sized pieces - 2 33cl bottles of brown beer - 2 bayleaves -- 2 twigs of thyme +- 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 @@ -38,7 +38,6 @@ Traditionally eaten with fries and chicory salad. 13. Finish the sauce by gently stirring in the vinegar to brighten up the flavors and serve. ## Contribution -Yiusa --eth '0x68f1317c6512f0267fa711cafb6c134ae968fa80' +- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80` -;tags: beef stew belgian +;tags: beef stew belgian diff --git a/src/tuhu.md b/src/tuhu.md new file mode 100644 index 0000000..c9f78be --- /dev/null +++ b/src/tuhu.md @@ -0,0 +1,43 @@ +# Tuh'u + +Tuh'u (Akkadian for possibly "beetroot") is an ancient Mesopotamian spring festival dish, a lamb stew of sorts, extracted by historians at +Yale Babylonian Collection from tablets from Babylonia, ca. 1740 BC. + +- ⏲️ Prep time: 30 min +- 🍳 Cook time: 60-90 min +- 🍽️ Servings: 3 + +## Ingredients + +- 450 g of lamb leg meat, diced +- 4 tbsp of sesame oil, olive oil, or rendered fat +- 350 mL of prepared water +- 350 mL of sour-tasting beer (e.g. Weißbier) +- 1 large onion, chopped +- 2 cups of arugula, chopped +- ¾ cup of cilantro, chopped +- 2 tsp of cumin seeds, crushed or powdered +- 2 large beetroots, chopped +- 1 leek, minced or diced +- 3-9 cloves of garlic, minced or diced +- 1 Persian shallot (Akkadian: *samidu*; uncertain translation) +- 1 Egyptian leek (Akkadian: *suhutinnu*; uncertain translation) +- Coriander seeds for garnish + +## Directions + +1. Add oil/fat to a large pot (preferably iron) and set over high heat. Sear lamb for several minutes in the oil/fat until lightly browned. +2. Add onions and cook for 5 minutes +3. Add beetroots and let cook for 5 minutes. +4. Add salt, water, beer, arugula, cilantro, shallot, and cumin. Bring to a boil. +5. Mix garlic with leek and Egyptian leek, and add the mixture to the pot. +6. Lower heat to medium and let simmer for 60 minutes, or until the beetroot and meat are cooked to your liking. +7. Once the tuh'u has finished cooking, serve in a bowl. Sprinkle with coriander seeds. Garnish with chopped cilantro and chopped Egyptian leek. + +## Contribution + +- Tasting History with Max Miller - [website](https://www.youtube.com/channel/UCsaGKqPZnGp_7N80hcHySGQ), +[video about recipe](https://www.youtube.com/watch?v=7IYYhoO-hiY) +- Holsterbau - [website](https://github.com/Holsterbau) + +;tags: lamb stew |
