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

content/chipolata-in-balsamic-vinegar

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+---
+title: Chipolata sausage in balsamic vinegar oven dish
+tags: ['beef', 'oven', 'italian']
+date: 2022-07-27
+author: "Kensix"
+---
+
+Easy to prepare Italian dish with lots of flavour great for a relaxing evening dipping bread and sipping wine. 
+
+- ⏲️ Prep time: 5 min
+- 🍳 Cook time: 60 min
+- 🍽️ Servings: 4
+
+## Ingredients
+
+- 12 Chipolata sausages
+- 4 Red onions
+- 500 grams Cherry tomatoes ( preferably mixed species )
+- 4 Garlic cloves
+- Fresh basil leaves
+- Black balsamic vinegar
+- 1 Ciabatta bread
+
+## Directions
+
+1. Pre-heat the oven to 200c (400f)
+2. Put the chipolata sausages in an oven dish
+3. Cut 4 red onions into quarters spread them out in the oven dish.
+4. Mince 2 of the garlic cloves and add them to the oven dish.
+5. Add the 2 remaining garlic cloves to the oven dish, This can be done with the skin to create a garlic spread for the bread.
+6. Add 3 tablespoons of oil to the oven dish and toss to cover everything in oil
+7. Put the dish in the oven for 30 minutes. Toss everything around at 15 minutes to ensure even baking. 
+8. Cut half of the cherry tomatos in half keep the other half intact. 
+9. After 30 minutes take the dish out of the oven.
+10. Add all the tomatoes to the oven dish.
+11. Add 3 tablespoons of balsamic vinegar to the oven dish.
+12. Put the dish back into the oven for another 30 minutes at 200c (400f)
+13. After 30 minutes take the dish out of the oven and reheat the oven as per instructions on the ciabatta bread. 
+14. Tear the fresh basil leaves and add to the oven dish. Let it rest while you wait for the bread.
+15. Take the bread out of the oven and serve along with the oven dish. Bread can be used to dip in the oven dish. 
+

content/couscous.md

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+---
+title: "Tunisian Couscous"
+date: 2022-07-26
+tags: ['tunisian']
+author: Sami Ben Romdhane
+---
+
+
+Credits to creator of recipe, Mike Benayoun , [(original recipe)](https://www.196flavors.com/tunisia-tunisian-couscous/).
+I decided to post it on here to be more available.
+
+![couscous](/pix/couscous.webp)
+
+Couscous is a staple in most Maghreb cuisines. It is known as the national dish in Tunisia, but also in Algeria and Morocco, as well as Mauritania and Libya. Tunisian couscous is one of the countless variations of this delicious and versatile dish.
+
+- ⏲️ Prep time: 20 min
+- 🍳 Cook time: 1 hr 40 min
+- 🍽️ Servings: 6
+
+## Ingredients
+
+- 2 lb lamb stew meat , cut into large pieces
+- 6 cups couscous fine semolina (or medium)
+- 2 onions , finely chopped
+- 2 cloves garlic , pressed
+- 4 tablespoons tomato paste
+- 2 tablespoons harissa
+- 2 tablespoons ground caraway
+- 1 tablespoon ground coriander
+- 1 teaspoon chili powder
+- 4 turnips , cut in half
+- 6 medium carrots , peeled
+- 4 zucchini , peeled lengthwise, alternately leaving a layer of skin
+- 6 small potatoes , peeled
+- 10 oz. chickpeas (canned)
+- 4 green hot peppers , fried in oil (optional)
+- Vegetable oil
+- Salt
+- Pepper
+
+## Equipment
+
+- Tajine pot
+
+## Directions
+
+1. Add ½ cup (120ml) of oil into a large pan. Fry the onion over medium heat for 2 minutes.
+2. Add the garlic, tomato paste and harissa and continue frying for 2 minutes.
+3. Add the caraway, coriander, and chili powder. Mix and continue cooking for another 2 minutes.
+4. Add the lamb meat and mix well so that the pieces are covered with the sauce. Cook for 5 minutes stirring regularly.
+5. Cover with water. Add the turnips and carrots, and cook on low/medium heat for 45 minutes.
+6. Meanwhile, prepare the couscous semolina as indicated on the package, with boiling water, salt, and oil.
+7. After 45 minutes, add the zucchini, potatoes and chickpeas.
+8. Cook for at least another 30 to 40 minutes over low to medium heat. Monitor the cooking of the vegetables. If some vegetables are cooked before the meat, remove them from the pan and place them on a serving platter. Proceed in the same way with all the vegetables to prevent them from cooking too much.
+9. 10 minutes before the end of cooking, get a few ladles of broth (one at a time) and wet the couscous semolina. Mix the semolina well after each ladle until it gets moistened enough.
+10. Arrange the semolina in a tajine pot. Decorate the dish with the vegetables and the meat all around. Garnish with fried green hot peppers (optional).

content/farci-tomatoes.md

@@ -1,6 +1,6 @@
 ---
 title: "Farcies tomatoes"
-tags: ['french', 'tomatoes', 'oven']
+tags: ['french', 'tomato', 'oven']
 date: 2022-07-11
 author: miraunpajaro
 ---

data/authors/sami-ben-romdhane.json

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+{
+	"name": "Sami Ben Romdhane",
+	"website": "https://sbrmath.gitlab.io/ipeit/"
+}