diff --git a/content/air-fryer-zucchini.md b/content/air-fryer-zucchini.md new file mode 100644 index 0000000..05caad9 --- /dev/null +++ b/content/air-fryer-zucchini.md @@ -0,0 +1,27 @@ +--- +title: Air Fryer Zucchini +tags: ['zucchini', 'easy', 'quick'] +date: 2023-04-28 +author: "Ronald L" +--- + +This is a quick and easy zucchini recipe for the air fryer. + +- ⏲️ Prep time: 10 min +- 🍳 Cook time: 8 min +- 🍽️ Servings: 2 + +## Ingredients + +- 2 zucchinis +- Pinch of season salt +- Olive oil +- Garlic powder (optional) +- Onion powder (optional) + +## Directions + +1. Chop the zucchinis into medium-sized squares +2. Put zucchini into a bowl and lightly add olive oil, season salt, garlic powder (optional), and onion powder (optional) +3. Cook in air fryer for 8 minutes at 400 F or until crispy. + diff --git a/content/apple-chicken.md b/content/apple-chicken.md index 2a205f1..c57dd82 100644 --- a/content/apple-chicken.md +++ b/content/apple-chicken.md @@ -1,11 +1,11 @@ --- title: "Apple Chicken" -tags: ['spanish', 'chicken', 'oven', 'apple'] +tags: ['spanish', 'chicken', 'baking', 'apple'] date: 2022-07-11 author: miraunpajaro --- -![Applechicken](/pix/apple_chicken.webp) +![Applechicken](/pix/apple-chicken.webp) Baked chicken with apples and onions. Suprinsingly good and simple combination. - ⏲️ Prep time: 10 min diff --git a/content/apple-strudel.md b/content/apple-strudel.md index a405680..53e5d05 100644 --- a/content/apple-strudel.md +++ b/content/apple-strudel.md @@ -5,7 +5,7 @@ tags: ['dessert', 'breakfast'] author: "Lorenzo Iuri" --- -![apple-strudel-1](/pix/apple-strudel-1.webp) +![apple-strudel-1](/pix/apple-strudel.webp) - ⏲️ Prep time: 10 min - 🍳 Cook time: 40 min @@ -29,7 +29,6 @@ author: "Lorenzo Iuri" 4. Arrange the apple slices over the jam. 5. Sprinkle with cinnamon and breadcrumbs. 6. Cut tiny pieces of butter and arrange them over the apple slices. -![apple-strudel-2](/pix/apple-strudel-2.webp) 7. Roll the puff pastry edges over, overlapping them. 8. Bake for around 40 minutes at 180°C (360° F). 9. Cover with powdered sugar. diff --git a/content/ardei-umpluti.md b/content/ardei-umpluti.md index af92f90..7e9cfc3 100644 --- a/content/ardei-umpluti.md +++ b/content/ardei-umpluti.md @@ -1,12 +1,13 @@ --- title: "Ardei umpluti with meat" -tags: ['romanian', 'peppers', 'oven', 'meat'] +tags: ['romanian', 'peppers', 'baking', 'meat'] date: 2022-07-11 author: miraunpajaro --- -![Ardei umpluti](/pix/ardei_umpluti.webp) -Farcies tomates with rice. +![Ardei umpluti](/pix/ardei-umpluti.webp) + +Farcies peppers with rice. - ⏲️ Prep time: 10 min - 🍳 Cook time: 40 min @@ -15,12 +16,13 @@ Farcies tomates with rice. ## Ingredients - 2 yellow peppers per person -- Around 120g of ground beef meat per person. -- 1 or 2 onions. -- Condiments of your choice: Parsley, origan or cumin. +- Around 120g of ground beef meat per person +- 1 or 2 onions +- Condiments of your choice: Parsley, origan or cumin - Olive oil -- Salt and pepper. -- Optional: Bechamel. +- Salt and pepper +- Tomato sauce +- Bechamel (optional) ## Directions @@ -28,7 +30,7 @@ Farcies tomates with rice. 2. Empty the peppers and remove the seeds. 3. Slice the top to the peppers and place them in the oven tray, you may need to slice the bottom a litte bit to make them stand together. (Hint: Put the peppers inside a pan over the oven tray). 4. Cover the peppers with aluminum and cook in the oven for 1h30min. -5. Meanwhile¸saute the onions, garlic and last, the meat. +5. Meanwhile, saute the onions, garlic and last, the meat. 6. Mix with fresh tomato soup. 7. When the peppers are finished, remove the aluminum, fill the peppers with the mix and cook in the oven for another 45 minutes. 8. Optionally: (Not traditional!) Add the bechamel a couple of minutes before the time is up and finish cooking in the oven. diff --git a/content/arroz-chaufa.md b/content/arroz-chaufa.md index 2f5668b..4b39aa2 100644 --- a/content/arroz-chaufa.md +++ b/content/arroz-chaufa.md @@ -7,7 +7,7 @@ author: andy-rufasto Peruvian-chinese dish. Easy to cook just add and mix everything. -![Arroz Chaufa](/pix/arroz-chaufa-2.webp) +![Arroz Chaufa](/pix/arroz-chaufa.webp) - ⏲️ Prep time: 40 min - 🍳 Cook time: 10 min @@ -17,13 +17,11 @@ Peruvian-chinese dish. Easy to cook just add and mix everything. - Rice - Salt -- Bell Pepper +- Bell pepper - Chicken - Eggs -- Soy Sauce -- Welsh Onion - -![Ingredients](/pix/arroz-chaufa-1.webp) +- Soy sauce +- Welsh onion ## Directions @@ -32,5 +30,5 @@ 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 bacon, sesame oil. +6. Optional: add bacon, sesame oil. 7. If everything is salty, you can reduce it with just a teaspoon of sugar, especially if you cook the rice with salt. diff --git a/content/baby-back-ribs.md b/content/baby-back-ribs.md index 6176c63..8339301 100644 --- a/content/baby-back-ribs.md +++ b/content/baby-back-ribs.md @@ -1,7 +1,7 @@ --- title: "Baby Back Ribs" date: 2022-04-15 -tags: ['pork', 'american', 'supper', 'southern'] +tags: ['pork', 'american', 'supper'] author: crazywillbear --- @@ -15,7 +15,7 @@ Some classic and delicious baby back ribs. Keep in mind that if you do not have - Tin foil - Bag of brown sugar - Bottle of honey -- Barbecue Sauce ([Oakland Dust, The One BBQ Sauce](https://www.sincerelysf.com/products/oakland-dust-the-one-bbq-sauce-1) is recommended) +- Barbecue Sauce - (Optional) A stick of butter ## Directions diff --git a/content/baked-mostaccioli.md b/content/baked-mostaccioli.md index f989d13..87a663a 100644 --- a/content/baked-mostaccioli.md +++ b/content/baked-mostaccioli.md @@ -5,7 +5,7 @@ tags: ['pasta', 'italian'] author: "zyansheep" --- -![baked mostaccioli in bowl](/pix/baked-mostaccioli-00.webp "Baked Mostaccioli in Bowl") +![baked mostaccioli in bowl](/pix/baked-mostaccioli.webp "Baked Mostaccioli in Bowl") Pasta baked in dish with spicy sauce @@ -15,18 +15,14 @@ Pasta baked in dish with spicy sauce ## 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)) +- 24 oz or 1 jar of Fradiavolo Sauce +- 1 box mostaccioli rigati or penne rigate +- ~8 oz shredded mozzarella cheese - 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](/pasta) for 6 minutes (very al dente). 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. - -![baked mostaccioli on stove](/pix/baked-mostaccioli-01.webp "Baked Mostaccioli right out of the Oven") +4. Bake at 350°F / 175°C for 20 minutes, or 375°F / 190°C for 15 minutes on convection bake. diff --git a/content/baked-rice.md b/content/baked-rice.md new file mode 100644 index 0000000..b4d895f --- /dev/null +++ b/content/baked-rice.md @@ -0,0 +1,55 @@ +--- +title: Valencian Baked Rice (Arroz al Horno) +tags: ['rice', 'Spanish'] +date: 2025-03-15 +author: "daviduhden" +--- + +![Valencian Baked Rice](/pix/baked-rice.webp) + +**Valencian Baked Rice (Arroz al Horno)** is a traditional dish from the Valencian Community, known for being cooked in a clay casserole and baked in the oven. This comforting and flavorful meal combines rice, meats, chickpeas, and vegetables. + +- ⏲️ Prep time: 20 min +- 🍳 Cook time: 60 min +- 🍽️ Servings: 4 + +## Ingredients + +- 400 g of bomba rice +- 150 g of cooked chickpeas +- 500 g of pork ribs, cut into pieces +- 200 g of pork belly, cut into pieces +- 2 blood sausages (*morcillas de cebolla*) +- 1 medium potato +- 1 large tomato +- 1 whole garlic head +- 100 g of crushed tomatoes +- 50 ml of extra virgin olive oil +- 800 ml of hot broth (preferably from stew) +- 1 teaspoon of sweet paprika +- A few saffron threads +- Salt to taste + +## Directions + +1. Preheat the oven to 220°C (428°F), using both upper and lower heat. + +2. Peel the potato and cut it into 1 cm thick slices. Set aside. + +3. In a clay casserole (oven-safe), heat the olive oil over medium-high heat. Brown the pork ribs and pork belly until golden and crispy. Remove and set aside. + +4. In the same oil, lightly fry the potato slices until golden. Remove and set aside. + +5. Sear the blood sausages for a few minutes, being careful not to break them. Remove and set aside. + +6. Stir the sweet paprika into the remaining oil, mixing quickly to avoid burning. Add the crushed tomatoes and cook until the oil separates from the sauce. + +7. Mix in the cooked chickpeas and rice, stirring for a couple of minutes so the rice absorbs the flavors. + +8. Return the pork ribs, pork belly, and potato slices to the casserole, evenly distributing them over the rice. Place the whole garlic head in the center and arrange the blood sausages and tomato slices on top. + +9. Pour the hot broth into the casserole, ensuring it covers all ingredients. Add the saffron threads and adjust the salt if needed. + +10. Bake in the preheated oven for 20-25 minutes, or until the rice has absorbed all the broth and is tender. + +11. Once done, remove from the oven and let the baked rice rest, covered with a clean cloth, for 5 minutes before serving. \ No newline at end of file diff --git a/content/baked-trout.md b/content/baked-trout.md new file mode 100644 index 0000000..88e99f4 --- /dev/null +++ b/content/baked-trout.md @@ -0,0 +1,22 @@ +--- +title: "Baked Trout" +date: 2025-11-09 +tags: ['fish'] +--- + +## Ingredients + +- cleaned trout +- bacon +- garlic (or garlic power) +- butter +- cayenne (optional) + +## Directions + +1. Clean the trout and wrap each fish in a very thin slice of bacon, sprinkled with minced garlic (or garlic powder), and seasoned with cayenne (optional). +2. Cut a thin slice of butter and set in the middle of the trout. +3. Enclose each fish in foil, cut larger than to fit so there is some overlap. +4. Lay the trout in a pan, and bake them in the foil at 350 F/175 C for 15 minutes. +5. To confirm the fish is finished, the skin of the trout should peel easily from the meat. +6. Remove from foil and serve. \ No newline at end of file diff --git a/content/banana-muffins-with-chocolate.md b/content/banana-muffins-with-chocolate.md index 61ba1b7..db48367 100644 --- a/content/banana-muffins-with-chocolate.md +++ b/content/banana-muffins-with-chocolate.md @@ -1,7 +1,7 @@ --- title: "Banana Muffins with Chocolate" date: 2021-03-12 -tags: ['dessert', 'sweet', 'snack', 'cake', 'fasting'] +tags: ['dessert', 'sweet', 'snack', 'cake', 'fasting', 'muffins'] author: lukasz-drukala --- diff --git a/content/banana-oatmeal-cookies.md b/content/banana-oatmeal-cookies.md index e4e0134..38c7422 100644 --- a/content/banana-oatmeal-cookies.md +++ b/content/banana-oatmeal-cookies.md @@ -1,6 +1,6 @@ --- title: Banana and oatmeal cookies -tags: ['snack', 'quick', 'dessert'] +tags: ['snack', 'quick', 'dessert', 'cookies'] date: 2022-07-12 author: "Éric G." --- @@ -9,6 +9,8 @@ author: "Éric G." - 🍳 Cook time: 20 min - 🍽️ Serving : 3 +![Banana and oatmeal cookies](/pix/banana-oatmeal-cookies.webp "Banana and oatmeal cookies") + ## Ingredients - 2 ripe bananas (250 g/9 oz peeled) diff --git a/content/basic-waffles.md b/content/basic-waffles.md new file mode 100644 index 0000000..f259935 --- /dev/null +++ b/content/basic-waffles.md @@ -0,0 +1,35 @@ +--- +title: "Basic Waffles" +date: 2024-02-24T15:40:05+01:00 +tags: ['sweet', 'basic', 'dessert'] +author: logianer +--- + +- ⏲️ Prep time: 10 mins +- 🍳 Cook time: 20 mins +- 🧇 Amount: 19-20 waffles + +![Small Waffle Tower](/pix/basic-waffles-01.webp) + +This is a basic recipe for waffles that are made with the help of a **waffle maker**: + +![Waffle Maker](/pix/basic-waffles-02.webp) +## Ingredients +* 250g butter +* 200g sugar +* 2 pcks vanilla sugar (16g) *or* other vanilla flavouring +* 5 eggs +* 500g flour +* 2 tbsp baking powder +* 350-400ml milk + +## Directions +1. Beat the eggs till creamy. +2. Gradually add all the sugar and the vanilla flavouring. +3. Melt and then mix in the butter. +4. Add the baking powder. +5. Add the milk and flower in alternation. Stir constantly while doing so. +6. Blend and mix until you got a smooth dough. Use the highest speed of your mixer. +7. Let the dough rest for a couple of minutes. Turn on & preheat your waffle maker, then pour in the dough. Bake inside the waffle maker till golden brown. + +***Enjoy!*** diff --git a/content/batter-pudding.md b/content/batter-pudding.md new file mode 100644 index 0000000..382c24b --- /dev/null +++ b/content/batter-pudding.md @@ -0,0 +1,23 @@ +--- +title: "Batter Pudding" +tags: ['batter', 'dessert', 'pudding'] +date: 1832-01-01 +author: "Miss Leslie" +--- + +## Ingredients + +- Six eggs. +- Eight table-spoonfuls of sifted flour. +- One quart of milk. +- A spoonful of salt. + +## Directions + +1. Stir the flour, gradually, into the milk, carefully dissolving all the lumps. Beat the eggs very light, and add them by degrees to the milk and flour. Put in the salt, and stir the whole well together. +2. Take a very thick pudding-cloth. A square cloth, which when tied up will make the pudding of a round form, is better than a bag. Dip it in boiling water, and flour it. +3. Pour into it the mixture and tie it up, leaving room for it to swell. +4. Boil it hard, one hour, and keep it in the pot, till it is time to send it to table. +5. Serve it up with wine-sauce. + +Apple Batter Pudding is made by pouring the batter over a dish of apples, pared, cored, and sweetened, either whole or cut in pieces. Bake it, and eat it with butter and sugar. diff --git a/content/bebek-mropol.md b/content/bebek-mropol.md new file mode 100644 index 0000000..0a4d802 --- /dev/null +++ b/content/bebek-mropol.md @@ -0,0 +1,36 @@ +--- +title: Bebek Mropol +tags: ['duck', 'indonesian'] +date: 2022-02-20 +author: maxime-desmetvds +--- + +Bebek Mprol is a traditional Indonesian dish made with duck, coconut milk, and +spices. It has a rich and savory flavor with a slightly sweet and tangy taste +from the tamarind paste. + +- ⏲️ Prep time: 10 min +- 🍳 Cook time: 1 hour +- 🍽️ Servings: 4-6 + +## Ingredients + +- 1 whole duck, cut into pieces +- 2 cans of coconut milk +- 2 lemongrass stalks, bruised +- 4 kaffir lime leaves +- 4 bay leaves +- 4 cloves of garlic, minced +- 4 shallots, minced +- 2 red chilies, sliced +- 2 tsp of salt +- 1 tsp of sugar +- 1 tsp of tamarind paste + +## Directions + +1. Heat up a large pot over medium-high heat, and add the duck pieces skin side first to render the fat. Flip and cook until the duck is browned on all sides. +2. Add the minced garlic, shallots, and sliced chilies to the pot, and stir-fry for a few minutes until fragrant. +3. Pour in the coconut milk, and add the lemongrass, kaffir lime leaves, bay leaves, salt, sugar, and tamarind paste. Stir well to combine. +4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 1 hour, or until the duck is tender and the sauce has thickened. +5. Serve the Bebek Mprol hot with a side of white rice. diff --git a/content/beef-goulash.md b/content/beef-goulash.md index 5a28519..5d7c529 100644 --- a/content/beef-goulash.md +++ b/content/beef-goulash.md @@ -50,5 +50,3 @@ Although it takes some time to make, it is actually quite easy to make, and it i things, like watching memes. 9. Remove from stove, serve hot and enjoy with some beer or cider (or your favorite beverage). - -Originally published at [https://www.yaroslavps.com/food/beef-goulash/](https://www.yaroslavps.com/food/beef-goulash/) diff --git a/content/beef-liver-and-onions.md b/content/beef-liver-and-onions.md new file mode 100644 index 0000000..0aaff3f --- /dev/null +++ b/content/beef-liver-and-onions.md @@ -0,0 +1,29 @@ +--- +title: Liver and Onions +tags: ['beef', 'basic', 'easy', 'liver', 'quick'] +date: 2023-04-28 +author: "POI" +--- + +Though most people find liver barely tolerable to eat, it is extremely nutritious (the most nutrient dense food in the world!). +If you really can't stand the taste of it, add more vegetables and lower the amount of liver, as even a very small portion is highly beneficial. + +- ⏲️ Prep time: 3 min +- 🍳 Cook time: 12 min +- 🍽️ Servings: 4 + +## Ingredients + +- 1 lb Beef Liver +- 1-2 Onions +- 1-2 Carrots, and/or Celery Stalks (optional) +- 250g of Corn and/or Green Peas (optional) + +## Directions + +1. Heat up the pan to medium with oil / animal fat. +2. Chop up the onions into long pieces or small squares, to your preference. +3. Put onions in pan. Wait a couple minutes, turn the heat to high, and add the liver. Stir frequently to prevent onions from burning. Cook for about 10 minutes. +4. If pieces of beef liver are large, cut them into smaller pieces. About half a finger in size is best. +5. Add other vegetables. (optional) +6. Season generously with salt and any seasoning you like. Various spice rubs work well. diff --git a/content/bloody-mary-mix.md b/content/bloody-mary-mix.md index 2a3d946..7e6bfb0 100644 --- a/content/bloody-mary-mix.md +++ b/content/bloody-mary-mix.md @@ -1,7 +1,6 @@ --- title: "Bloody Mary Mix" date: 2022-04-14 -date: 2021-03-19 tags: ['drink', 'sweet', 'breakfast'] author: front3ndninja --- diff --git a/content/blueberry-muffins.md b/content/blueberry-muffins.md new file mode 100644 index 0000000..31af8bb --- /dev/null +++ b/content/blueberry-muffins.md @@ -0,0 +1,36 @@ +--- +title: Blueberry Muffins +tags: ['berries', 'muffins', 'baking'] +date: 2022-06-10 +author: "Marcus Howser" +--- + +⏲️ Prep time: 10 min +🍳 Cook time: 30 min +🍽️ Servings: 12 + +## Ingredients + +- 2 cups all-purpose flour +- 1 cup granulated sugar +- 1 tablespoon baking powder +- 1/2 teaspoon salt +- 1/2 cup unsalted butter, melted +- 1 cup milk +- 2 large eggs +- 1 teaspoon vanilla extract +- 1 1/2 cups fresh blueberries + +## Directions + +1. Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners or just grease the tin directly. +2. In a large mixing bowl, combine the dry ingredients: flour, sugar, baking powder, and salt. +3. In a separate bowl, whisk together the wet ingredients: melted butter, milk, eggs, and vanilla extract. +4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. +5. Gently fold in the fresh blueberries. +6. Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full. +7. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. +8. Remove the muffins from the oven and allow them to cool in the tin for a few minutes. +9. Transfer the muffins to a wire rack to cool completely before serving. + +Enjoy your homemade blueberry muffins! diff --git a/content/bolognese-sauce.md b/content/bolognese-sauce.md index 33299ee..04ef622 100644 --- a/content/bolognese-sauce.md +++ b/content/bolognese-sauce.md @@ -5,7 +5,7 @@ tags: ['sauce', 'italian', 'pasta'] author: tait --- -![Bolognese sauce](/pix/bolognese-sauce-1.webp) +![Bolognese sauce](/pix/bolognese-sauce.webp) Basic bolognese sauce for lasagne or pasta dishes diff --git a/content/bread-pudding.md b/content/bread-pudding.md new file mode 100644 index 0000000..bd69cb3 --- /dev/null +++ b/content/bread-pudding.md @@ -0,0 +1,20 @@ +--- +title: "Bread Pudding" +tags: ['bread', 'dessert', 'pudding'] +date: 1832-01-01 +author: "Miss Leslie" +--- + +## Ingredients + +- A quarter of a pound of grated stale bread. +- A quart of milk, boiled with two or three sticks of cinnamon, slightly broken. +- Eight eggs. +- A quarter of a pound of sugar. +- A little grated lemon-peel. + +## Directions + +1. Boil the milk with the cinnamon, strain it, and set it away till quite cold. +2. Grate as much crumb of stale bread as will weigh a quarter of a pound. Beat the eggs, and when the milk is cold, stir them into it in turn with the bread and sugar. Add the lemon-peel, and if you choose, a table spoonful of rosewater. +3. Bake it in a buttered dish, and grate nutmeg over it when done. Do not send it to table hot. Baked puddings should never be eaten till they have become cold, or at least cool. \ No newline at end of file diff --git a/content/broiled-venison-steaks.md b/content/broiled-venison-steaks.md new file mode 100644 index 0000000..d45c441 --- /dev/null +++ b/content/broiled-venison-steaks.md @@ -0,0 +1,24 @@ +--- +title: "Broiled Venison Steaks" +date: 1857-03-11 +tags: ['venison', 'meat'] +author: "Miss Leslie" +--- + +## Ingredients + +- venison +- butter +- wine +- jelly (cranberry, peach, or grape) + +## Directions + +1. Cut the steaks not quite an inch thick. +2. Trim them nicely, and season them with a little black pepper and salt. +3. Have ready, over a bed of clear bright hot coals from a wood fire (or a stove), a gridiron with grooved bars to catch the gravy. +4. Put down the steaks, and when one side is quite done turn the other, and broil that. (Venison should always be very thoroughly done.) +5. Before you take up the steaks, lay a bit of nice fresh butter upon each. +6. Take them up on a hot dish, and keep them warm. +7. Pour off the gravy into a small saucepan. Give it a boil over the fire, and skim off all the fat from the surface. +8. Stir into it some nice wine, and serve up with the steaks a deep dish of cranberry, or peach sauce, or a large cup of grape jelly. \ No newline at end of file diff --git a/content/butter-biscuits.md b/content/butter-biscuits.md new file mode 100644 index 0000000..ab8cc74 --- /dev/null +++ b/content/butter-biscuits.md @@ -0,0 +1,20 @@ +--- +title: "Butter Biscuits" +tags: ['biscuit', 'basic'] +date: 1832-01-01 +author: "Miss Leslie" +--- + +## Ingredients + +- Half a pound of butter. +- Two pounds of flour, sifted +- Half a pint of milk, or cold water. +- A salt-spoonful of salt. + +## Directions + +1. Cut up the butter in the flour, and put the salt to it. Wet it to a stiff dough with the milk or water. Mix it well with a knife. +2. Throw some flour on the paste-board, take the dough out of the pan, and knead it very well. +3. Roll it out into a large thick sheet, and beat it very hard on both sides with the rolling-pin. Beat it a long time. +4. Cut it out with a tin, or cup, into small round thick cakes. Beat each cake on both sides, with the rolling-pin. Prick them, with a fork. Put them in buttered pans, and bake them of a light brown in a slow oven. \ No newline at end of file diff --git a/content/butter-cake.md b/content/butter-cake.md new file mode 100644 index 0000000..b142848 --- /dev/null +++ b/content/butter-cake.md @@ -0,0 +1,38 @@ +--- +title: Butter Cake +tags: ['dessert', 'sweet', 'snack'] +date: 2024-08-25 +author: "Michael" +--- + +⏲️ Prep time: 10 min +🍳 Cook time: 50 min +🍽️ Servings: 8-10 + +## Ingredients + +For steps 1-5: +- 250g unsalted butter (warm to room temperature first) +- 130g caster sugar +- 1tsp vanilla extract +- 4 egg yolks +- 200g sifted self-raising flour (use as little as 180g for a **moister** texture) +- 60mL milk +- (optional) 30g cocoa powder (for a marbled appearance) + +For the meringue in step 6: +- 50g caster sugar +- Egg whites separated from the yolks above + +## Directions + +1. Beat butter, sugar, and vanilla extract until incorporated. +2. Beat in egg yolks *one at a time*. +3. Beat in half of the sifted flour, then the milk. Take care not to overwork the gluten after the flour is added. You may well find that manually stirring in the flour yields better results. +4. Beat or stir in the remainder of the flour until *just* incorporated. +5. (optional) Separate approximately one-third of the batter and mix in with it cocoa powder. +6. To make the meringue, beat egg whites at high speed while gradually adding sugar until firm peaks form. +7. Fold the meringue into the batter. If you have done the fifth optional step, then you'll need to portion out approximately one-third of the meringue for the cocoa batter, and the remainder for the normal one. +8. Pour the batter(s) into a cake tin, and tap it on the countertop to get rid of any large air pockets. +9. (optional) For the marbled appearance, run a skewer or chopstick through the batter a few times. Do not overdo this lest you end up with a homogenously light brown cake rather than a yellow cake with dark brown streaks. +10. Bake at 175°C/350°F (conventional non-fan-forced) for 40-60min depending on the resulting batter thickness in your specific cake tin. Just keep an eye on it and you'll be fine; test its doneness by inserting a skewer and seeing whether it comes out clean. diff --git a/content/casio-in-pastelletto.md b/content/casio-in-pastelletto.md new file mode 100644 index 0000000..5230f6f --- /dev/null +++ b/content/casio-in-pastelletto.md @@ -0,0 +1,31 @@ +--- +title: 'Casio in pastelletto' +tags: ['cheese', 'cheesefare', 'easy', 'italian', 'medieval'] +date: 2026-02-14 +author: "pestanzul" +--- + +![Casio in pastelletto](/pix/casio-in-pastelletto.webp) + +_Casio in pastelletto_ means roughly "cheese treat" in vernacular Italian. + +It is a medieval recipe and the taste changes a lot depending on the cheese you choose, so there are no exact quantities for the ingredients, and the dish may be considered a main one or a sweet (I think it was probably a dessert, though). +You will probably have to do some trial and error before you get a good result. + +- ⏲️ Prep time: 1 min +- 🍳 Cook time: 3 min +- 🍽️ Servings: 1 + +## Ingredients + +- 2 slice cheese. Use a cheese that is mid-aged, not too savoury and not too delicate. +- sugar +- cinnamon +- butter or lard + +## Directions + +1. Place the cheese in a pan with frying butter or lard. +1. Immediately sprinkle sugar and cinnamon all over it. +1. As soon as it softens, remove it from the pan. +1. Serve warm. diff --git a/content/castagnole.md b/content/castagnole.md new file mode 100644 index 0000000..a57ddd3 --- /dev/null +++ b/content/castagnole.md @@ -0,0 +1,32 @@ +--- +title: Castagnole +tags: ['fry', 'italian', 'sweet', 'traditional'] +date: 2026-02-14 +author: "pestanzul" +--- + +![Castagnole](/pix/castagnole.webp) + +- ⏲️ Prep time: 10 min +- 🍳 Cook time: 5 min +- 🍽️ Servings: 15 + +## Ingredients + +- 5 eggs +- 5 tablespoons sugar +- 1 glass milk +- 3 tablespoons olive oil +- flour +- instant yeast +- oil or lard +- half a glass mistrà (optional) +- honey (optional) + +## Directions + +1. Mix eggs, sugar, milk, flour, yeast and mistrà and knead them in a soft dough. +1. Roll out to about 1.5 cm thick. +1. Cut it to squares about 5 cm long. +1. Fry them for about 5 minutes. +1. Dry them and sweeten with sugar or honey. diff --git a/content/cheese.md b/content/cheese.md index 32b9410..1db766d 100644 --- a/content/cheese.md +++ b/content/cheese.md @@ -1,8 +1,8 @@ --- -title: "Cheese" +title: "Cheese" date: 2022-04-16 tags: ['basic', 'cheesefare'] -author: "SuperDuperDeou" +author: "SuperDuperDeou" --- The success of this recipe depends entirely on the quality of the milk. The fresher the milk the better. Your regular UHT milk won't work, because the necessary bacteria have been killed. @@ -12,7 +12,7 @@ You do not necessary need cow milk, basically every animal milk will work, but t ## Ingredients - thermometer -- 1 cheesecloth +- 1 cheesecloth - 1 cheese recipient - 2l of milk - 25g of table salt (optional with aging) @@ -43,6 +43,6 @@ For the first two weeks, also cover it with oil and vinegar every day. ## Extra: Uses for the whey -You might have noticed you've obtained way more whey than cheese, it's normal, so you probably want to use it in some way instead of throwing it away. +You might have noticed you've obtained way more whey than cheese, it's normal, so you probably want to use it in some way instead of throwing it away. If they like acids, you can feed it to your plants: it's pretty much giving them water and fertilizer in one go, you can feed it to your animals, since it's a great source of proteins, it's the prime ingredient of another cheese called "Ricotta", it can be used instead of water in sever recipes, and many other: you can even drink it. People have engineered ways to use the whey since the dawn of cheese. diff --git a/content/cheesy-meatballs.md b/content/cheesy-meatballs.md index 9703516..d0b3a71 100644 --- a/content/cheesy-meatballs.md +++ b/content/cheesy-meatballs.md @@ -55,5 +55,3 @@ For the sauce: 11. Cook over medium-low heat for about ten minutes rolling the meatballs so that they get completely bathed in tomato sauce. 12. Serve with some side dish and enjoy! - -Originally published at [https://www.yaroslavps.com/food/cheesy-meatballs/](https://www.yaroslavps.com/food/cheesy-meatballs/) diff --git a/content/chicken-biscuit-potpie.md b/content/chicken-biscuit-potpie.md index 15c10e1..b30d033 100644 --- a/content/chicken-biscuit-potpie.md +++ b/content/chicken-biscuit-potpie.md @@ -1,7 +1,7 @@ --- title: "Chicken Biscuit Potpie Recipe" date: 2021-03-11 -tags: ['chicken', 'milk'] +tags: ['chicken'] author: front3ndninja --- diff --git a/content/chicken-satay.md b/content/chicken-satay.md index c82e5c8..e4a1c72 100644 --- a/content/chicken-satay.md +++ b/content/chicken-satay.md @@ -1,7 +1,7 @@ --- -title: Chicken Satay with Peanut Sauce +title: Chicken Satay with Peanut Sauce tags: ['chicken', 'thai', 'asian'] -date: 2022-07-10 +date: 2022-07-10 author: "Eric Lindberg" --- diff --git a/content/chipolata-in-balsamic-vinegar.md b/content/chipolata-in-balsamic-vinegar.md index fc26c71..3efb781 100644 --- a/content/chipolata-in-balsamic-vinegar.md +++ b/content/chipolata-in-balsamic-vinegar.md @@ -1,6 +1,6 @@ --- title: "Chipolata Sausage in Balsamic Vinegar" -tags: ['beef', 'oven', 'italian'] +tags: ['beef', 'baking', 'italian'] date: 2022-07-27 author: "Kensix" --- diff --git a/content/cinnamon-biscuits.md b/content/cinnamon-biscuits.md new file mode 100644 index 0000000..6cc5576 --- /dev/null +++ b/content/cinnamon-biscuits.md @@ -0,0 +1,38 @@ +--- +title: Brown Butter Cinnamon Sugar Biscuits +tags: ['biscuit', 'dessert', 'breakfast', 'pastry'] +date: 2023-10-26 +author: walktheearth +--- + +Flaky, tender biscuits infused with nutty brown butter and layered with cinnamon sugar, finished with a glossy cinnamon butter glaze. + +- ⏲️ Prep time: 20 min +- 🍳 Cook time: 20 min +- 🍽️ Servings: 9-10 biscuits + +## Ingredients + +- 1 stick (½ cup / 113g) unsalted butter +- 2 cups (250g) all-purpose flour, plus extra for dusting +- 2 tablespoons (25g) granulated sugar +- 2½ teaspoons (12g) baking powder +- 1 teaspoon (6g) fine sea salt +- ½ tablespoon (4g) ground cinnamon +- ½ cup + 2 tablespoons (150ml) cold whole milk +- 4 tablespoons (½ stick / 57g) unsalted butter (for glaze) +- ¼ cup (50g) granulated sugar (for glaze) +- 1 teaspoon (3g) ground cinnamon (for glaze) + +## Directions + +1. In a saucepan, melt 1 stick of butter over medium heat. Swirl until it foams, turns golden brown, and smells nutty. Pour into a bowl and refrigerate until solid and cold (30-45 minutes). +2. In a large bowl, whisk together the flour, 2 tablespoons sugar, baking powder, salt, and ½ tablespoon cinnamon. +3. Cut the cold browned butter into cubes. Using a pastry cutter or your fingers, work it into the flour mixture until it resembles coarse crumbs. +4. Make a well in the center and pour in the cold milk. Gently stir with a fork until a shaggy dough forms. +5. Turn dough onto a floured surface. Gently knead 4-5 times, then press into a rectangle. Fold the dough into thirds like a letter. Rotate 90 degrees, press out, and repeat the folding process 3 more times. +6. After the final fold, shape dough into a 1-inch thick square. Trim off the edges with a floured knife, then cut into 9 equal squares. Gather scraps and shape into 1-2 more biscuits. +7. Preheat oven to 425°F (218°C). Place biscuits close together in a buttered skillet or on a parchment-lined sheet. +8. Bake for 18-22 minutes, until tops are golden brown. +9. While biscuits bake, melt the 4 tablespoons of butter for the glaze. Mix ¼ cup sugar with 1 teaspoon cinnamon in a small bowl. +10. As soon as biscuits come out of the oven, brush tops liberally with melted butter, then immediately sprinkle or dip in the cinnamon sugar mixture. Serve warm. diff --git a/content/cinnamon-waffles.md b/content/cinnamon-waffles.md new file mode 100644 index 0000000..8d7c70d --- /dev/null +++ b/content/cinnamon-waffles.md @@ -0,0 +1,27 @@ +--- +title: Cinnamon Waffles +tags: ['cookies', 'baking', 'dutch', 'pennsylvania'] +date: 2008-09-08 +author: "Pennsylvania Dutch Cooking" +--- + +This is a cinnamon waffle recipe. This is an old recipe which the “dutch” brought over from Germany. + +- ⏲️ Prep time: 15 min +- 🍳 Cook time: 10 hours + +## Ingredients + +- 1/2 lb butter +- 1 cup sugar +- 2 tsp cinnamon +- 3 eggs +- flour + +## Directions + +1. Cream the butter and sugar. +2. Beat in the eggs 1 at a time and add cinnamon. +3. Work in enough flour to make a soft dough. +4. Form into small balls. +5. Place several in a hot waffle iron, suitably spaced, press down top and bake. diff --git a/content/clam-chowder.md b/content/clam-chowder.md new file mode 100644 index 0000000..1bb8af1 --- /dev/null +++ b/content/clam-chowder.md @@ -0,0 +1,37 @@ +--- +title: Clam Chowder +tags: ['seafood', 'stew', 'american'] +date: 2025-10-09 +author: "Tim L" +--- + +Basic recipe on creating the clam chowder-base. Ingredient requirements are based on approximate minimums. + +- ⏲️ Prep time: 10 min +- 🍳 Cook time: 60 min +- 🍽️ Servings: 4-6, 3.75 QT pot. + +## Ingredients + +- Bacon, at least enough to create at least 2 tablespoons of drippings for the base +- Butter, 2 tablespoons +- 1 Onion, diced +- 3 Cloves of Garlic, minced +- 1/3 cup of flour +- 3 cups half and half +- 1 cup of chicken broth, other stocks likely are no issue. +- 1 cup of clam juice or dashi stock. +- Chopped clams +- Salt +- Potatoes, diced + +## Directions + +1. Cook bacon in stew or soup pot, remove bacon to chop up and add back in later. +2. Add butter and cook onions and garlic: Season as desired. +3. Add and cook flour. +4. Stir in broth, then stir in half and half. +5. Add dashi or clam juice, bring to gentle boil and simmer for 20 minutes. +6. Add potatoes and simmer till cooked, usually around 25 minutes. +7. Add clams, cook for about 5 minutes. +8. Garnish and ready to serve. \ No newline at end of file diff --git a/content/cocoanut-pudding.md b/content/cocoanut-pudding.md new file mode 100644 index 0000000..616894d --- /dev/null +++ b/content/cocoanut-pudding.md @@ -0,0 +1,23 @@ +--- +title: "Cocoa-nut Pudding" +tags: ['cocoa', 'dessert', 'pudding'] +date: 1832-01-01 +author: "Miss Leslie" +--- + +## Ingredients + +- A quarter of a pound of cocoa-nut, grated. +- A quarter of a pound of powdered white sugar. +- Three ounces and a half of fresh butter. +- The whites only of six eggs. +- A table-spoonful of wine and brandy mixed. +- Half a tea-spoonful of rose-water. + +## Directions + +1. Break up a cocoa-nut, and take the thin brown skin carefully off, with a knife. Wash all the pieces in cold water, and then wipe them dry, with a clean towel. Weigh a quarter of a pound of cocoa-nut, and grate it very fine, into a soup-plate. +2. Stir the butter and sugar to a cream, and add the liquor and rose-water gradually to them. +3. Beat the whites only, of six eggs, till they stand alone on the rods; and then stir the beaten white of egg, gradually, into the butter and sugar. Afterwards, sprinkle in, by degrees, the grated cocoa-nut, stirring hard all the time. Then stir all very well at the last. +4. Have ready a puff-paste, sufficient to cover the bottom, sides, and edges of a soup-plate. Put in the mixture, and bake it in a moderate oven, about half an hour. +5. Sprinkle granulated sugar over it, when cool. diff --git a/content/coconut-flour-bread.md b/content/coconut-flour-bread.md index bec7df4..baa022e 100644 --- a/content/coconut-flour-bread.md +++ b/content/coconut-flour-bread.md @@ -1,6 +1,6 @@ --- title: Keto Coconut Bread -tags: ['bread', 'coconut', 'baked', 'keto', 'bariatric'] +tags: ['bread', 'coconut', 'baking', 'keto', 'bariatric'] date: 2022-11-16 author: "luis-fernando-maschietto-junior" --- diff --git a/content/coleslaw.md b/content/coleslaw.md index 7e24dfb..86d8fe3 100644 --- a/content/coleslaw.md +++ b/content/coleslaw.md @@ -1,7 +1,7 @@ --- title: "Coleslaw" date: 2021-05-08 -tags: ['side', 'cabbage', 'southern', 'salad'] +tags: ['side', 'cabbage', 'american', 'salad'] author: declan-cash --- diff --git a/content/corn-polenta.md b/content/corn-polenta.md new file mode 100644 index 0000000..82df783 --- /dev/null +++ b/content/corn-polenta.md @@ -0,0 +1,39 @@ +--- +title: Corn polenta +tags: ['corn', 'fasting', 'italian', 'side'] +date: 2025-12-15 +author: "pestanzul" +--- + +Polenta is basically cereal flour boiled in water until thick. +It was a common peasant dish in many areas of Italy, thus many versions exist, +varying in consistency (from almost liquid to thick enough to make slices) and +cereals used. + +Polenta is not to be eaten alone; instead, it may be served in a variety of +ways: + +- as a side dish, often with meat +- with a side dish, like peas +- with a sauce, such as meat sauce or tomato sauce +- transformed in a main dish melting in it a slice of a savoury cheese + +  + +- ⏲️ Prep time: 1 h +- 🍽️ Servings: 4 + +## Ingredients + +- 500 g corn flour. + Consider that not all corns are suitable for polenta. + +## Directions + +1. Pour all the flour in 3 l fresh water and stir with a whip until no lumps + remain. +2. Heat until boiling, stirring slowly with a big spoon. +3. Cook on low fire for about 1 hour. + Stir _very often_. + If it thickens too much, add water. +4. Season with salt. diff --git a/content/country-skillet.md b/content/country-skillet.md index be0e0c0..60be5ec 100644 --- a/content/country-skillet.md +++ b/content/country-skillet.md @@ -62,5 +62,3 @@ have used, but seldom use. \*Personally, I prefer to beat the eggs first in a bowl before adding them to the frying pan. - -Originally published at [https://www.yaroslavps.com/food/country-breakfast-skillet/](https://www.yaroslavps.com/food/country-breakfast-skillet/) diff --git a/content/cream-cheese.md b/content/cream-cheese.md index 017aa1c..b6c64d6 100644 --- a/content/cream-cheese.md +++ b/content/cream-cheese.md @@ -1,20 +1,20 @@ --- -title: "Cream Cheese" +title: "Cream Cheese" date: 2022-04-16 tags: ['basic', 'cheesefare'] -author: "SuperDuperDeou" +author: "SuperDuperDeou" --- ## Ingredients - thermometer -- 1 cheesecloth +- 1 cheesecloth - 1 cheese recipient - 250ml of fresh, non-UHT milk - 250ml of yogurt - 1lt of fresh cream - 5g of table salt -- 6g of of citric acid (contained in 130ml of lemon juice) +- 6g of of citric acid (contained in 130ml of lemon juice) ## Directions diff --git a/content/creamy-mashed-potatoes.md b/content/creamy-mashed-potatoes.md index 86ce972..7751f46 100644 --- a/content/creamy-mashed-potatoes.md +++ b/content/creamy-mashed-potatoes.md @@ -49,5 +49,3 @@ mashed potatoes to be. 8. Once the mix is somewhat homogeneous and the potatoes are properly mashed, add the shredded cheese and fried bacon and mix a little. 9. Serve and top with chopped green onions. - -Originally published at [https://www.yaroslavps.com/food/creamy-mashed-potatoes/](https://www.yaroslavps.com/food/creamy-mashed-potatoes/) diff --git a/content/creme-brulee.md b/content/creme-brulee.md new file mode 100644 index 0000000..b8d7abc --- /dev/null +++ b/content/creme-brulee.md @@ -0,0 +1,35 @@ +--- +title: Crème brûlée +tags: ['dessert', 'french'] +date: 2023-04-11 +author: "jan-kremer" +--- + +- ⏲️ Prep time: 20 min +- ⏳ Rest time: 4 hour +- 🍳 Cook time: 30 min +- 🍽️ Servings: 4 + +## Ingredients + +- 400 ml high fat cream +- 140 ml whole milk +- 85 g sugar (preferred brown) +- 5 egg yolk +- 1 vanilla bean (mark, optionally essence) +- Lemon peel, rubbed +- Sugar for the top crust + +## Directions + +1. Mix cream, milk and yolks. +2. Add sugar, vanilla and lemon. +3. Let rest for at least 30 min (optionally over night) +4. Pour into 4-6 fireproof ramekins. +5. Pre-heat oven to 150°C and put the grease pan on the middle rail. +6. Put the ramekins onto the grease pan and fill it with boiling water. +7. Let the crème cook for 55 min. +8. Let the ramekins cool down to room temperature and put them in the fridge for at least 2 hours. +9. Spread a teaspoon of sugar onto each ramekin. +10. Use a blowtorch to flambé the sugar. Alternatively the grill of your oven may work too. + diff --git a/content/crostata.md b/content/crostata.md new file mode 100644 index 0000000..1df2228 --- /dev/null +++ b/content/crostata.md @@ -0,0 +1,28 @@ +--- +title: Crostata +tags: ['baking', 'cake', 'cheesefare', 'dessert', 'italian', 'jam'] +date: 2025-09-25 +author: "pestanzul" +--- + +![Crostata](/pix/crostata.webp) + +- ⏲️ Prep time: 10 min +- 🍳 Cook time: 45 min +- 🍽️ Servings: 8 + +## Ingredients + +- 8 servings [shortcrust pastry](/shortcrust-pastry) +- 300 g jam or marmalade + +## Directions + +1. Set aside about 1/6 of the shortcrust pastry and roll out the remaining so that it is slightly larger than the tray. +2. Place rolled shortcrust pastry in a baking mold and arrange the border along those of the mold, so that the pastry can contain jam. +3. Pour the jam in the shortcrust pastry "container" you just created and spread it with a spoon. +4. Use the pastry you set aside to create rolls and place them in a criss-cross pattern all over the surface. + Push them through the jam to the bottom. +5. Preheat the oven to 180 °C. +6. Cook in the oven for about 45 minutes. +7. Let the cake cool down to room temperature before removing from the mold, otherwise it will easily break. diff --git a/content/cuca-italiana.md b/content/cuca-italiana.md index 2ff260e..3652516 100644 --- a/content/cuca-italiana.md +++ b/content/cuca-italiana.md @@ -5,7 +5,7 @@ date: 2022-09-08 author: "bernardo-slongo" --- -Sweet bread with a crumbly top. The name derives from German "Streußelkuchen", but while German colonists in Southern Brazil kept it identical to the mainland version, North Italian colonists took it and turned it into a tall loaf. +Sweet bread with a crumbly top. The name derives from German "Streußelkuchen", but while German colonists in Southern Brazil kept it identical to the mainland version, North Italian colonists took it and turned it into a tall loaf. - ⏲️ Prep time: 2h 30min - 🍳 Cook time: 40 min @@ -38,4 +38,4 @@ For the "farofa", the crumbly top: 2. Unite both mixes and knead it until an homogenous dough forms. Put it in a properly floured and greased baking tray that you would use for baking bread, or a tall, round tray for cake. 3. Prepare the "farofa" mixing the sugar, the flour, the fat and the vanilla essence with your fingertips, until they form crumbles. Now put the "farofa" over the dough, cover it with a cloth and leave it to rest for 2 hours. 4. Then, bake it at a pre-heated 180C (356F) oven for 40 minutes. -5. Have it with [fruit jam](https://based.cooking/tags/jam/) (grape is my favourite) or [dulce de leche](https://based.cooking/dulce-de-leche/), and some coffee. +5. Have it with [fruit jam](/tags/jam) (grape is my favourite) or [dulce de leche](/dulce-de-leche), and some coffee. diff --git a/content/damper.md b/content/damper.md new file mode 100644 index 0000000..09b9b36 --- /dev/null +++ b/content/damper.md @@ -0,0 +1,20 @@ +--- +title: "Damper" +date: 2025-06-04 +tags: ['bread', 'quick'] +author: walktheearth +--- +Damper is a no-yeast australian campfire bread. It is easy to scale up and down. +- ⏲️ Prep time: 30 min +- 🍳Cook time: 30 min +- 🍽️ Servings: 15 + +## Ingredients +- 4 cups self-raising flour +- 1 tablespoon butter, softened. +- 1 cup milk +## Directions +1. Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet. +2. Mix all the ingredients together, adding a half cup of water and a teaspoon salt. +3. Knead the bread on a floured surface. +4. Put the bread into the oven for 25 minutes, then lower the temprature to 175 degrees C for 5 to 10 minutes diff --git a/content/diannes-southwest-salad.md b/content/diannes-southwest-salad.md index 6b2dcce..809ee7a 100644 --- a/content/diannes-southwest-salad.md +++ b/content/diannes-southwest-salad.md @@ -1,7 +1,7 @@ --- title: "Dianne's Southwestern Cornbread Salad" date: 2021-04-20 -tags: ['salad', 'mexican', 'southwest'] +tags: ['salad', 'mexican'] --- ![Dianne's Southwestern Cornbread Salad](/pix/diannes-cornbread-salad.webp) diff --git a/content/dulce-de-leche.md b/content/dulce-de-leche.md index 33d117b..acda35c 100644 --- a/content/dulce-de-leche.md +++ b/content/dulce-de-leche.md @@ -1,30 +1,30 @@ --- -title: Dulce de Leche -tags: ['Argentinian', 'Milk', 'Slowcooked', 'Traditional'] +title: Dulce de Leche +tags: ['argentinian', 'milk', 'slowcooked', 'traditional'] date: 2022-07-14 author: "bernardo-slongo" --- - -Delicious milk toffee used on desserts or as a spread. Substitute for Nootella or similar "food". It is very demanding, so i only recommend you make it if you either can't buy industrial dulce de leche (It will be way more natural than other sweets anyway), or have the time and interest to go through the process. It can be made more easily with sweetened condensed milk, but if you have access to it, you can get DDL anyways. -- ⏲️ Prep time: 5 min +Delicious milk toffee used on desserts or as a spread. Substitute for Nootella or similar "food". It is very demanding, so i only recommend you make it if you either can't buy industrial dulce de leche (It will be way more natural than other sweets anyway), or have the time and interest to go through the process. It can be made more easily with sweetened condensed milk, but if you have access to it, you can get DDL anyways. + +- ⏲️ Prep time: 5 min - 🍳 Cook time: 3 hours - 🍽️ Servings: An average-sized mason jar. ## Ingredients -- 1 liter of milk. -- 350 grams of sugar. +- 1 liter of milk. +- 350 grams of sugar. - Half a teaspoon of baking soda. -- A vanilla bean, or essence (Optional) +- A vanilla bean, or essence (Optional) - Two glass marbles (Optional, but it is a traditional way to prevent sticking, and they will not break in the process.) - -## Directions - + +## Directions + 1. Heat all ingredients in a pan (with the marbles, if you want,) on a medium-heat stove, constantly mixing with a wooden spoon. -2. Once the sugar dissolves, set heat to very low, and keep mixing once in a while for approximately two hours. It should not boil, if it happens, set it aside, keep mixing and once the temperature lowers put it back on the heat. -3. Once the preparation gets thicker, be more careful and mix it more frequently so that it does not stick (and burn) +2. Once the sugar dissolves, set heat to very low, and keep mixing once in a while for approximately two hours. It should not boil, if it happens, set it aside, keep mixing and once the temperature lowers put it back on the heat. +3. Once the preparation gets thicker, be more careful and mix it more frequently so that it does not stick (and burn) and lumps do not form. 4. Once you get a consistency similar to that of a custard, set it aside and keep mixing for 10 minutes, until it gets cold and thickens a bit more. If you put a spoon inside, pass your finger in the middle and it does not unite anymore, it is done. -5. Once cold, put it on a glass jar and leave it in the fridge, or sterilize it. +5. Once cold, put it on a glass jar and leave it in the fridge, or sterilize it. diff --git a/content/eggs-benedict.md b/content/eggs-benedict.md new file mode 100644 index 0000000..3f8ba8f --- /dev/null +++ b/content/eggs-benedict.md @@ -0,0 +1,37 @@ +--- +title: Eggs Benedict +tags: ['breakfast', 'brunch', 'american', 'pork'] +date: 2024-07-22 +author: "Enzo Stever" +--- + +![eggs-benedict](/pix/eggs-benedict.webp) + +- ⏲️ Prep time: 15 min +- 🍳 Cook time: 20 min +- 🍽️ Servings: 2 + +## Ingredients + +- 3 egg yolks +- 1 tablespoon lemon juice +- 1/2 cup unsalted butter, melted +- Cayenne pepper or hot sauce, to taste (optional) +- 4 eggs +- 1 tablespoon white vinegar +- 2 english muffins or toast, split +- 4 slices of Canadian bacon or ham +- Butter, for spreading on muffins (optional) +- Chives, finely chopped (optional) + +## Directions + +1. **Blend Yolks and Lemon Juice**: In a blender, blend the yolks and lemon juice to create the base for the hollandaise sauce. This can optionally be done in a double boiler on a gentle simmer with whisking instead of blending to reduce curdling. +2. **Drizzle Butter**: Slowly pour in the melted butter while blending. The sauce should thicken and become creamy. If it becomes too viscous, add a little warm water or lemon juice to thin it out. +3. **Season Sauce**: Season to taste with cayenne pepper or hot sauce. +4. **Heat Water to Simmer**: Prepare a large saucepan with at least four inches of water and bring it to a gentle simmer. Add the vinegar to help the egg whites set. +5. **Poach Eggs 3-4 Minutes**: Gently slide the eggs into the simmering water. It helps to crack the eggs into a small bowl or ladle, bring the vessel to the surface of the water, and then drop the egg in that way. While cooking, take a spoon and stir the water into a little whirlpool; this can help displace the excess egg whites, giving the poached eggs a cleaner, firmer appearance. Cook for 3-4 minutes. +6. **Remove Eggs**: Remove the eggs with a slotted spoon and place them on a paper towel-lined plate to drain. +7. **Toast Muffins**: Halve the muffins and toast them. Optionally butter both halves. You could substitute the muffins with any kind of spongey bread. +8. **Cook Bacon**: In a skillet on medium heat, cook the Canadian bacon or ham until slightly browned. +9. **Assemble**: Place a slice of Canadian bacon on each toasted muffin half, top with a poached egg and a generous amount of hollandaise sauce. Garnish with cut chives and more cayenne pepper if desired. diff --git a/content/fajitas.md b/content/fajitas.md index d782456..f0e25d3 100644 --- a/content/fajitas.md +++ b/content/fajitas.md @@ -1,6 +1,6 @@ --- title: Fajitas -tags: ['beef', 'chicken', 'southwest'] +tags: ['beef', 'chicken'] date: 2022-09-10 author: joel-maxuel --- diff --git a/content/fall-vegetable-and-chickpea-curry.md b/content/fall-vegetable-and-chickpea-curry.md index 3169a01..1c3a49d 100644 --- a/content/fall-vegetable-and-chickpea-curry.md +++ b/content/fall-vegetable-and-chickpea-curry.md @@ -5,6 +5,8 @@ date: 2022-08-09 author: joel-maxuel --- +![fall-vegetable-and-chickpea-curry](/pix/fall-vegetable-and-chickpea-curry.webp) + Can be served over rice or on its own with a dollop of yogurt. - ⏲️ Prep time: 15 min diff --git a/content/farci-tomatoes.md b/content/farci-tomatoes.md index 07775d7..76820f0 100644 --- a/content/farci-tomatoes.md +++ b/content/farci-tomatoes.md @@ -1,11 +1,11 @@ --- -title: "Farcies tomatoes" +title: "Farci tomatoes" tags: ['french', 'tomato', 'oven'] date: 2022-07-11 author: miraunpajaro --- -![Farci tomatoes](/pix/farci_tomatoes.webp) +![Farci tomatoes](/pix/farci-tomatoes.webp) Farcies tomates with rice. @@ -15,14 +15,14 @@ Farcies tomates with rice. ## Ingredients -- 2 tomatoes per person. -- 300g of ground beef meat. -- 1 or 2 onions. -- Condiments of your choice: Parsley, origan or cumin. +- 2 tomatoes per person +- 300g of ground beef meat +- 1 or 2 onions +- Condiments of your choice: parsley, origan or cumin - Olive oil -- Gruyere cheese. -- Salt and pepper. -- Optional: Butter. +- Gruyere cheese +- Salt and pepper +- Butter (optional) ## Directions diff --git a/content/fennel-beans-and-kale-soup.md b/content/fennel-beans-and-kale-soup.md index f687e8b..d900e0e 100644 --- a/content/fennel-beans-and-kale-soup.md +++ b/content/fennel-beans-and-kale-soup.md @@ -5,7 +5,7 @@ tags: ['soup', 'vegetables', 'beans'] author: "zyansheep" --- -![finished bean soup](/pix/fennel-bean-kale-soup-4.webp "Finished Soup") +![finished bean soup](/pix/fennel-bean-kale-soup.webp) Hearty soup with lots of veggie and protein. @@ -32,12 +32,7 @@ Hearty soup with lots of veggie and protein. 1. In a large soup pot, heat olive oil over medium. 2. Add fennel, onion, rosemary and mix until tender (4-6 min). 3. Add garlic, red pepper flakes, cook until fragrant (1 min). -![after first step](/pix/fennel-bean-kale-soup-1.webp) 4. Add one handful of greens at a time, stirring until leaves wilt. -![after second step](/pix/fennel-bean-kale-soup-2.webp) 5. Add white beans, broth, and black pepper, 6. Bring to boil then bring to simmer while mashing some of the beans with a wooden spoon. Simmer until liquid has reduced and simmered (6-8 mins) -![after third step](/pix/fennel-bean-kale-soup-3.webp) 7. Take off heat, stir in lemon juice and parmesan. Serve with some toasted bread that is good at scooping up soup. Enjoy! - -![final step](/pix/fennel-bean-kale-soup-4.webp) diff --git a/content/finnish-salmon-soup.md b/content/finnish-salmon-soup.md new file mode 100644 index 0000000..324ba9e --- /dev/null +++ b/content/finnish-salmon-soup.md @@ -0,0 +1,33 @@ +--- +title: Finnish Salmon Soup +tags: ['salmon', 'soup', 'finnish', 'fish', 'easy'] +date: 2025-07-23 +author: tara-brennan +--- + +This soup is also known as Lohikeitto. + +- ⏲️ Prep time: 20 min +- 🍳 Cook time: 30 min +- 🍽️ Servings: 6-8 + +## Ingredients + +- 2 pcs salmon fillet +- 4 cups water or stock +- 1 leek +- 1/4 cup butter +- 5-7 potatoes +- 1-2 carrots +- 1 cup heavy cream +- salt and pepper to taste +- dill to garnish + +## Directions + +1. Wash, clean, and dice all vegetables. +2. Remove scales from salmon fillet or remove skin entirely, up to you. Dice. +3. In a pot, melt butter. Add diced leeks and cook on medium-high about 5 minutes until the leeks wilt a bit. +4. Add water (or stock) and other vegetables. Bring to a boil and cook on medium heat about 10-15 minutes until the potatoes are ready. +5. Add diced salmon fillet and heavy cream. Cook for additional 5-10 minutes to cook the salmon. +6. Add salt and pepper to taste at the end. Serve with dill as garnish. diff --git a/content/fried-anglerfish-fillet.md b/content/fried-anglerfish-fillet.md index 62c3099..792ee8a 100644 --- a/content/fried-anglerfish-fillet.md +++ b/content/fried-anglerfish-fillet.md @@ -5,7 +5,7 @@ tags: ['fish', 'seafood'] author: shou-ganai --- -![anglerfish](/pix/fried-anglerfish-fillet-00.webp) +![anglerfish](/pix/fried-anglerfish-fillet.webp) This is a simple light-flavoured recipe. Anglerfish (I'm referring specifically to the 'monfish/sea-devil' variant) meat is mild, absorbing the butter and subtle flavours of the herbs. Preparing the anglerfish is an involved process that I'll try and explain to the best of my abilities but watching someone do it would be more then helpful. @@ -33,5 +33,3 @@ This is a simple light-flavoured recipe. Anglerfish (I'm referring specifically 8. In a pan on medium heat, melt a good amount of butter and place the fillets inside. The goal here is to sear the meat to get that light crust. Flip until all sides have turned the 'golden brown' color. 9. Add the herbs, just enough to cover the fillets, salt and pepper too if desired and cover with the lid on low heat until fully cooked. Time here varies but it can be anywhere between 5-10 minutes. 10. Enjoy. This goes well with steamed vegetables. Or potatoes to soak up the butter. - -![served](/pix/fried-anglerfish-fillet-01.webp) diff --git a/content/fritatem-pomeranciis.md b/content/fritatem-pomeranciis.md new file mode 100644 index 0000000..834c900 --- /dev/null +++ b/content/fritatem-pomeranciis.md @@ -0,0 +1,30 @@ +--- +title: Fritatem pomeranciis +tags: ['cream', 'dessert', 'eggs', 'fasting', 'italian', 'medieval'] +date: 2026-01-01 +author: "pestanzul" +--- + +![Fritatem pomeranciis](/pix/fritatem-pomeranciis.webp) + +_Fritatem pomeranciis_ means "orange omelette" in Latin, but in fact it is a cream made by cooking eggs, which do not coagulate because of orange juice. + +It is a medieval recipe, so it had to adapted because some ingredients are no longer available. +Some versions include the juice of half a lemon, but the result is rather sour: if you like it, I recommend adding only a few drops thereof. + +- ⏲️ Prep time: 10 min +- 🍳 Cook time: 5 min +- 🍽️ Servings: 2 + +## Ingredients + +- 2 eggs +- 1 orange +- 1 teaspoon sugar +- 1 teaspoon olive oil + +## Directions + +1. In a bowl, beat the eggs with sugar, orange juice, and a pinch of salt. +2. Cook in a pan with frying oil. +3. Serve warm. diff --git a/content/fume-sauce.md b/content/fume-sauce.md new file mode 100644 index 0000000..2a1f0ce --- /dev/null +++ b/content/fume-sauce.md @@ -0,0 +1,36 @@ +--- +title: Fumé sauce +tags: ["cheesefare", "italian", "pasta", "sauce"] +date: 2025-11-15 +author: "pestanzul" +--- + +![fume-sauce](/pix/fume-sauce.webp) + +Fumé is a sauce for [pasta](/pasta), typical of central Italy. +It is intended to be used in great amounts. + +Quantities in this recipe are calculated for servings of 100 g pasta each. + +- ⏲️ Prep time: 10 min +- 🍳 Cook time: 10 min +- 🍽️ Servings: 2 + +## Ingredients + +- 200 g milk cream +- 150 g tomato sauce +- 100 g pancetta +- olive oil +- onion +- paprica +- parsley (optional) + +## Directions + +1. Cut onion to small pieces and pancetta to cubes about 1 cm long. +2. Fry them on low fire until onion darkens. +3. Add milk cream and tomato sauce and stir. +4. Add a small pinch of sugar, then season with salt and paprica. + Also add parsely, if you like it. +5. Cook stirring slowly on low fire for 10 minutes or until the sauce thickens. diff --git a/content/gooseberry-pudding.md b/content/gooseberry-pudding.md new file mode 100644 index 0000000..5f3b8e7 --- /dev/null +++ b/content/gooseberry-pudding.md @@ -0,0 +1,23 @@ +--- +title: "Gooseberry Pudding" +tags: ['berries', 'dessert', 'pudding'] +date: 1832-01-01 +author: "Miss Leslie" +--- + +## Ingredients + +- A pint of stewed gooseberries, with all their juice. +- A quarter of a pound of powdered sugar. +- Two ounces of fresh butter. +- Two ounces of grated bread. +- Three eggs. + +## Directions + +1. Stew the gooseberries till quite soft. When they are cold, mash them fine with the back of a spoon, and stir into them two ounces of sugar. Take two ounces more of sugar, and stir it to a cream with two ounces of butter. +2. Grate very fine as much stale bread as will weigh two ounces. +3. Beat three eggs, and stir them into the butter and sugar, in turn with the gooseberries and bread. +4. Lay puff-paste in a soup plate. Put in the mixture, and bake it half an hour. + +Do not grate sugar over it. diff --git a/content/granita.md b/content/granita.md new file mode 100644 index 0000000..c7c3fd4 --- /dev/null +++ b/content/granita.md @@ -0,0 +1,46 @@ +--- +title: Granita +tags: ['fasting', 'italian', 'lemon', 'sweet', 'traditional'] +date: 2025-09-25 +author: "pestanzul" +--- + +![Granita](/pix/granita.webp) + +- ⏲️ Prep time: 30 min + 15 h +- 🍽️ Servings: 6-8 + +## Ingredients + +- 3 lemons +- 125 g sugar + +## Directions + +1. Squeeze the lemons. + Remove the seeds, but keep both juice and pulp. +2. Put in a pot the sugar, 175 g of lemon juice and pulp, and 300 ml of water. + For the freezing to work as expected, it's important that you don't alter the proportions. +3. Boil for 10 minutes. + You should obtain a syrup with fibers floating in it: if you see pieces bigger than a few millimeters, get rid of them with a blender. +4. Add 700 ml of water and stir. +5. Wait for the solution to cool down to room temperature. +6. Pour it in a container that can be frozen. + Plastic ones are usually a good choice, whereas glass ones are often cracked by the increase in water volume. +7. Put it in the freezer. +8. Now, for the most boring part: you must prevent the separation of the ingredients due to the freezing process, and the formation of one huge ice block. + To do so, every 2 hours you must stir vigorously with a fork (if you need, after the first 6 hours you can usually decrease to once every 4 hours). + Take some special cares: + - _stir even if you don't see any ice yet_: there may already be small crystals + - if you find any ice block, make sure to break them down + - don't worry if the ice melts when you stir: the water stays cold and will freeze again fast enough +9. Depending on the temperature, the whole thing may take much time to freeze: it's not unusual for it to require up to 20 hours. + That's expected and depends also on the amount of sugar and fruit. + Granita is ready when in the container there are only ice crystals: no liquid water and no ice blocks. + You can then use a spoon to serve in small cups. +10. If you don't consume all granita at once, it may freeze to a block. + If that happens, just scratch it with the spoon or break it with a fork. + +Granita is traditionally prepared with lemons, but you can replace them with any other fruit (the riper, the better), provided you peel it. +If you do so, you will need to cook it longer and blend with a blender: the flavour must be released to the water and the sugar. +You may also want to use a little less sugar, but don't reduce it too much, or you will get solid ice instead of granita. diff --git a/content/granola.md b/content/granola.md index 6a56589..18f0017 100644 --- a/content/granola.md +++ b/content/granola.md @@ -5,30 +5,28 @@ date: 2022-10-03 author: hanlex --- -# Granola - - ⏲️ Prep time: 10 min - 🍳 Cook time: 40 min - 🍽️ Servings: 5 ## Ingredients -- 3 cups Oats -- 1/2 cup Olive Oil -- 1/2 cup Maple Syrup -- 1 cup Chopped Nuts (Almonds, Pumpkin Seeds, etc) -- 1 tsp Ground Cloves -- 1 tsp Ground Cardamom -- 1 cup Dried Fruit (Apricots, Unsweetened Cranberries, Dates, etc) +- 3 cups oats +- 1/2 cup olive oil +- 1/2 cup maple syrup +- 1 cup chopped nuts (almonds, pumpkin seeds, etc) +- 1 tsp ground cloves +- 1 tsp ground cardamom +- 1 cup dried fruit (apricots, unsweetened cranberries, dates, etc) ## Directions 1. Preheat oven to 315° F -2. In a large bowl, mix: Oats, Oil, Maple Syrup, Chopped Nuts and Spices +2. In a large bowl, mix: oats, oil, maple syrup, chopped nuts and spices 3. Cover two large baking sheets with parchment paper 4. Spread the mixture thinly and evenly on baking sheets, put in oven 5. Bake 15 minutes, take out of oven, stir, put back in oven (swap oven locations for even cooking) 6. Bake 15 minutes, take out of oven, stir, put back in oven (swap oven locations for even cooking) 7. Bake 10 minutes, take out of oven, **do not stir** (helps form clumps), let it cool -8. Coarsely chop Dried Fruit and mix in +8. Coarsely chop dried fruit and mix in 9. Serve with yogurt, milk, fresh fruit, etc diff --git a/content/greek-yogurt.md b/content/greek-yogurt.md index 213527e..19758db 100644 --- a/content/greek-yogurt.md +++ b/content/greek-yogurt.md @@ -2,14 +2,14 @@ title: "Greek Yogurt" date: 2022-04-16 tags: ['basic', 'cheesefare'] -author: "SuperDuperDeou" +author: "SuperDuperDeou" --- ## Ingredients - 2 thermos, ½l capacity each - thermometer -- 1 cheesecloth +- 1 cheesecloth - 1l milk - 100ml yogurt diff --git a/content/grostoli.md b/content/grostoli.md index aff6a8a..dee6f5c 100644 --- a/content/grostoli.md +++ b/content/grostoli.md @@ -1,11 +1,11 @@ --- -title: Grostoli +title: Grostoli tags: ['Fry', 'Italian', 'Brazilian'] date: 2022-09-21 author: "bernardo-slongo" --- -Very popular fritter in Italian colonies throughout South Brazil. Not to be mistaken with Venetian Crostoli or Chiacchiere, even though those are still made. My grandmother's recipe is more like Castagnole with Crostoli shape, with some post-Italian adaptations. +Very popular fritter in Italian colonies throughout South Brazil. Not to be mistaken with Venetian Crostoli or Chiacchiere, even though those are still made. My grandmother's recipe is more like Castagnole with Crostoli shape, with some post-Italian adaptations. - ⏲️ Prep time: 30 min @@ -20,7 +20,7 @@ Very popular fritter in Italian colonies throughout South Brazil. Not to be mist - A pinch of salt - 4 eggs - 3 tablespoons of lard or butter. -- 4 tablespoons of a 40% a.b.v. spirit. Cachaça is the main one, Rum or Grappa will do. +- 4 tablespoons of a 40% a.b.v. spirit. Cachaça is the main one, Rum or Grappa will do. - A cup of milk. ## Directions diff --git a/content/guacamole.md b/content/guacamole.md index 18bad72..cf25e36 100644 --- a/content/guacamole.md +++ b/content/guacamole.md @@ -32,5 +32,3 @@ And of course, some totopos to eat with. This recipe is best consumed fresh, since the avocado oxidizes pretty fast and might lose its appetizing color and texture in just some hours. - -Originally published at [https://www.yaroslavps.com/food/fresh-guacamole/](https://www.yaroslavps.com/food/fresh-guacamole/) diff --git a/content/gumbo-shrimp-and-sausage.md b/content/gumbo-shrimp-and-sausage.md index 69ff398..c72367d 100644 --- a/content/gumbo-shrimp-and-sausage.md +++ b/content/gumbo-shrimp-and-sausage.md @@ -5,7 +5,7 @@ tags: ['american', 'fish', 'rice'] author: carl-zimmerman --- -This recipe is a simplified version of AB's Seafood Gumbo -- [youtube](https://youtu.be/XuiKYWb7s5o) +This recipe is a simplified version of [AB's Seafood Gumbo](https://youtu.be/XuiKYWb7s5o). - ⏲️ Prep time: 15 min - 🍳 Cook time: 130 min diff --git a/content/guobaorou.md b/content/guobaorou.md new file mode 100644 index 0000000..c53dfd5 --- /dev/null +++ b/content/guobaorou.md @@ -0,0 +1,34 @@ +--- +title: Guobaorou (sweet-and-sour pork) +tags: ['fry', 'pork', 'easy', 'chinese', 'sweet', 'rice'] +date: 2025-02-18 +author: "Psyrow" +--- + +- ⏲️ Prep time: 15 min + 30 min marinating +- 🍳 Cook time: 30 min +- 🍽️ Servings: 2 + +## Ingredients + +- 400g pork tenderloin or loin +- 250g potato starch or cornstarch +- 1/2 carrot +- 2 tbsp tomato paste +- 2 tbsp sugar +- 1 tbsp vinegar (rice one ideally. 1 teaspoon if high %) +- 1L oil (to fry) +- 1/2 tsp salt + +## Directions + +1. Cut pork into thin slices about 2x2cm wide. They must be grabbable with chopsticks. +2. Mix starch with water into thick cream-like batter. Coat pork slices, massage the batter into the meat. Marinate for 30 minutes. Massage it from time to time +3. Heat the oil. Fry pork in batches until golden and crispy. Drain on paper towels. +4. Julienne that carrot +5. Mix 2 tbsp starch with 1 cup cold water. +6. In a deep pan, combine tomato paste, sugar, and a splash (not more) of water. Cook on high heat, stir until bubbly. +7. When the tomato-sugar mix boils, add vinegar and starch slurry. Stir until thickened a little. +8. Toss fried pork. Stir. Add carrot in a bit. Fry until sauce clings to the pork and caramelizes slightly. + +Serve while hot, ideally with rice :) diff --git a/content/hearty-breakfast-oatmeal.md b/content/hearty-breakfast-oatmeal.md index 55451ef..45f51ce 100644 --- a/content/hearty-breakfast-oatmeal.md +++ b/content/hearty-breakfast-oatmeal.md @@ -5,7 +5,7 @@ tags: ['breakfast', 'quick'] author: joel-farthing --- -![hearty-breakfast-oatmeal-00](/pix/hearty-breakfast-oatmeal-00.webp) +![hearty-breakfast-oatmeal-00](/pix/hearty-breakfast-oatmeal.webp) If your Oatmeal isn't Hearty Breakfast Oatmeal... Is it even Oatmeal? @@ -31,7 +31,6 @@ If your Oatmeal isn't Hearty Breakfast Oatmeal... Is it even Oatmeal? 1. Chop or mash nuts and fruit. 2. Combine nuts, fruit, and other dry ingredients in a saucepan -![hearty-breakfast-oatmeal-01](/pix/hearty-breakfast-oatmeal-01.webp) 3. Add milk and cook mixture over medium heat until oats are desired tenderness (5-10 mins) 4. Add egg and protein powder and cook for a few more minutes 5. Enjoy diff --git a/content/herbs-pizza.md b/content/herbs-pizza.md new file mode 100644 index 0000000..9551b60 --- /dev/null +++ b/content/herbs-pizza.md @@ -0,0 +1,44 @@ +--- +title: Herbs pizza +tags: ['cheesefare', 'italian', 'baking', 'pie'] +date: 2026-02-14 +author: "pestanzul" +--- + +![Herbs pizza](/pix/herbs-pizza.webp) + +Italian traditional pizza is Neapolitan pizza. +This is _not_ it - it's a very different dish that just happens to share the same name (as is the case with many Italian traditional recipes). + +- ⏲️ Prep time: 20 min + 30 min for rising +- 🍳 Cook time: 30 min +- 🍽️ Servings: 4 + +## Ingredients + +- Dough: + - 350 g flour (0 or 00) + - 25 g butter + - 15 g brewer's yeast + - extra-virgin olive oil or lard +- Stuffing: + - 500 g boiled herbs (e.g. spinach, chicory, ribwort) + - 250 g ricotta + - pepper (optional) + - nutmeg (optional) + +## Directions + +1. Carefully dry the herbs and cut them finely. +1. Mix them with ricotta, salt, pepper and nutmeg. +1. Knead flour with warm water and a little salt, and oil or lard. +1. Add softened butter and yeast and knead a soft dough. +1. Divide the dough in two parts and roll out each of them to a thickness of about 1 cm. +1. Place the first disc on baking paper in a baking tray. + Cover it with the stuffing, leaving about 1.5 cm free surface all around. +1. Cover with the other disc and stick them together all over the border. + If it's difficult, you may wet it wit a few drops of water. +1. Cover with a cloth and let it rise. +1. Pierce gently all over the top layer with a fork. +1. Preheat the oven to 180 °C. +1. Place the pie in the oven and cook for 30 minutes. diff --git a/content/hoisin-tofu-and-broccoli.md b/content/hoisin-tofu-and-broccoli.md new file mode 100644 index 0000000..1e17d37 --- /dev/null +++ b/content/hoisin-tofu-and-broccoli.md @@ -0,0 +1,40 @@ +--- +title: Hoisin Tofu and Broccoli +tags: ['tofu', 'vegan', 'chinese'] +date: 2023-04-04 +author: "Mark Erickson" +--- + +- ⏲️ Prep time: 15 mins +- 🍳 Cook time: 10 min +- 🍽️ Servings: 4 + +## Ingredients + +- One block of firm tofu (400g, extra firm will work too) +- 1 head (300 grams stemless) of Broccoli +- 2-4 cloves of garlic, diced +- 1/2 cup light soy sauce +- 1 cup dark soy sauce +- 2 tablespoons sugar +- 2 tablespoons rice vinegar (or any non-balsamic vinegar) +- 1/4 cup vegetable stock (or water) +- 2 tablespoons Shaoxing wine or dry cherry (optional) +- 1 tablespoon Hoisin sauce +- 1/2 tablespoon cornstarch +- 1/2 tablespoon sesame oil +- 2.5 tablespoon peanut oil (any oil will do) +- water +- 50-100g ginger, diced (optional) + +## Directions + +1. Cut the tofu into 3/4” (2 cm) cubes and place it in a sealable ziplock bag. +2. Combine 1/4 cup soy sauce, 1/2 teaspoon dark soy sauce, sugar and rice vinegar ingredients in a bowl and stir to mix. +3. A food prep rectangular Tupperware could work very well, as you need less marinade to submerge the tofu. Add tofu and refrigerate for half an hour. +4. Combine vegetable stock, remaining soy sauce, wine, sesame oil, cornstarch and hoisin sauce into a bowl and stir until the cornstarch is dissolved. +5. Cut the florets off the stalks of broccoli. Cut into 1cm chunks. Wash and drain if needed. +6. Heat 1/3 cup of water in a large pan over medium/high heat until boiling. Add broccoli and cover with a lid. Steam for 2-3 minutes depending on how hard you want it, then drain and rinse the remaining water off. Put the broccoli aside. +7. Add 2 tbsp of oil on the same pan. Cook tofu until the bottom is golden brown, flip and repeat. Stir a few times, then move to the side of the pan. +8. Add more oil, garlic, ginger. Stir until it releases fragrance - generally less than a minute, then stir to combine the two. +9. Cook together until sauce thickens, then add broccoli and stir to combine. diff --git a/content/honey-vanilla-ice-cream.md b/content/honey-vanilla-ice-cream.md new file mode 100644 index 0000000..7fefc98 --- /dev/null +++ b/content/honey-vanilla-ice-cream.md @@ -0,0 +1,29 @@ +--- +title: Honey Vanilla Ice Cream +tags: ['icecream', 'honey', 'dessert'] +date: 2023-07-28 +author: "Ruby-Dragon" +--- + +- ⏲️ Prep time: 5 min, + 2 hours minimum chill time +- 🍳 "Cook" time: 30 min + overnight chill time +- 🍽️ Servings: 8-10 + +## Ingredients + +- 1 pint heavy cream +- 1 cup milk (whole milk recommended) +- 2 Tbsp vanilla extract +- 1/2 cup honey +- 1 cup sugar + +## Directions + +1. Add milk and sugar to medium sized bowl and mix until dissolved. +2. Add heavy cream and vanilla extract and mix. +3. Stir in honey. +4. Chill in refrigerator for at least 2 hours. +5. Add to ice cream maker and let it go for 30 minutes. +6. Swiftly remove from ice cream maker (I use a silicone spatula as it allows for sides to be scraped down) and put into container. +7. Freeze ice cream overnight - a few hours will do in a pinch but overnight is better. +8. Scoop out of container and serve! Goes great with honey cake. diff --git a/content/indian-tea.md b/content/indian-tea.md new file mode 100644 index 0000000..33d5283 --- /dev/null +++ b/content/indian-tea.md @@ -0,0 +1,31 @@ +--- +title: Indian tea +tags: ['drink', 'easy', 'indian', 'milk', 'traditional'] +date: 2026-02-14 +author: "pestanzul" +--- + + +- ⏲️ Prep time: 5 min +- 🍳 Cook time: 10 min +- 🍽️ Servings: 4 + +## Ingredients + +The quantities below are approximate and should be adjusted according to your taste. + +- 8 g fresh ginger +- 10 cardamom seeds +- 1.5 cup milk +- 2 tablespoon black tea + +## Directions + +1. Peel off the ginger and cut it to small pieces. +2. Crush ginger and cardamom seeds. +3. Bring 1 l water to boiling. +4. Turn off the stove. +5. Add ginger, cardamom seeds, black tea and milk to the water and cover the pot. +6. Wait 5-10 minutes for infusion. +7. Serve with a teaspoon sugar per cup. + You may want to sieve, or wait for the particles to precipitate to the bottom of the cups. diff --git a/content/irish-potato-casserole.md b/content/irish-potato-casserole.md index bd884ae..aaee7f3 100644 --- a/content/irish-potato-casserole.md +++ b/content/irish-potato-casserole.md @@ -1,6 +1,6 @@ --- title: Irish Potato Casserole -tags: ['irish', 'traybake'] +tags: ['irish', 'baking'] date: 2022-09-10 author: joel-maxuel --- diff --git a/content/jam.md b/content/jam.md new file mode 100644 index 0000000..ef7a3c9 --- /dev/null +++ b/content/jam.md @@ -0,0 +1,29 @@ +--- +title: Jam +tags: ['fasting', 'fruit', 'jam'] +date: 2025-09-25 +author: "pestanzul" +--- + +![Jam](/pix/jam.webp) + +- ⏲️ Prep time: 10 min +- 🍳 Cook time: 2 h + +## Ingredients + +- 1 kg fruit of your choice +- 1 kg sugar + +## Directions + +1. Cut the fruit in small pieces and place it in a pot. +2. Cook on the stove, on low fire. + Stir very often so that the fruit doesn't burn. +3. As soon as some juice collects on the bottom of the pot, add sugar and stir until it is no longer visible. +4. Keep the pot on low fire, stirring often and in particular the bottom, which will otherwise burn very easily. +5. Jam _must boil_ for _at least 2 hours_. + This is necessary to inactivate botulinum spores that may be present in the fruit, which could otherwise produce deadly toxins. +6. If fruit pieces are still visible, you may blend them. +7. Pour boiling-hot jam in glass jars and close them immediately. + They will go vacuum in a few minutes: you can then store your jam for many months. diff --git a/content/korv-stroganoff.md b/content/korv-stroganoff.md index 61a8acb..7b80073 100644 --- a/content/korv-stroganoff.md +++ b/content/korv-stroganoff.md @@ -14,7 +14,7 @@ This easy Swedish dish makes for a great weeknight dinner. ## Ingredients -- 1/2 kg Swedish [falukorv](https://en.wikipedia.org/wiki/Falukorv) +- 1/2 kg Swedish falukorv - 1 yellow onion - 1 tbsp olive oil - 4 tbsp tomato purée diff --git a/content/kropsua.md b/content/kropsua.md new file mode 100644 index 0000000..ab2fed9 --- /dev/null +++ b/content/kropsua.md @@ -0,0 +1,38 @@ +--- +title: Kropsua (Finnish Baked Pancake) +tags: ['finnish', 'pancake', 'breakfast'] +date: 2023-05-04 +author: albert-elmore +--- + +![kropsua](/pix/kropsua.webp) + +Served best with coffee, sausage, bacon, or fresh fruit for breakfast. + +I suggest using high quality whole milk, butter, and eggs for this recipe. + +- Prep time: 10 min +- Cook time: 40 min +- Servings: 4 + +## Ingredients + +- 1 Cup (stick) unsalted butter +- 2 Large eggs +- 2 Tablespoons sugar +- 1/2 Teaspoon salt +- 2 Cups whole milk +- 1 Cup all-purpose flour +- 1/4 Teapsoon nutmeg +- Maple syrup + +## Directions + +1. Set oven to preheat 400 degrees F. +2. While oven is heating up, mix dry ingredients in a large mixing bowl: flour, sugar, and salt. +3. Add milk and eggs to dry ingredients and mix with a hand mixer. +4. Once the oven has reached 400F, add one stick of butter into a 9x13 inch glass baking pan, then place it in the oven for a few minutes until the butter has completely melted. Avoid burning the butter by leaving it in the oven too long. +5. Using heavy oven mitts, remove pan from oven and pour batter into hot pan containing melted butter. +6. Bake for 40 minutes or until the pancake puffs up and is nicely browned. +7. Remove from oven and sprinkle additional small amount of nutmeg over the top of of your kropsua. +8. To serve, cut the pancake into squares. Top with maple syrup and serve immediately. diff --git a/content/kvass.md b/content/kvass.md index 993c43c..c7eb6c5 100644 --- a/content/kvass.md +++ b/content/kvass.md @@ -5,7 +5,7 @@ tags: ['drink', 'bread'] author: holsterbau --- -[Kvass](https://en.wikipedia.org/wiki/Kvass) is a Slavic fermented beverage which is both simple to make and rich in flavour. +Kvass is a Slavic fermented beverage which is both simple to make and rich in flavour. - ⏲️ Prep time: ~30 min - ⌛ Fermentation time: ~1 week @@ -17,9 +17,8 @@ author: holsterbau - 3 slices of black bread (e.g. pumpernickel bread, rye bread) - 1-2 lemons - 1 pkg (7 g) of active dry yeast -- *Optional:* - - *A handful of coffee beans* - - *Non-citrus fruits (e.g. plums, apples, kiwi)* +- A handful of coffee beans (optional) +- Non-citrus fruits, e.g. plums, apples, kiwi (optional) ## Directions diff --git a/content/lemon-and-oregano-chicken-traybake.md b/content/lemon-and-oregano-chicken-traybake.md index 045f125..7180d1d 100644 --- a/content/lemon-and-oregano-chicken-traybake.md +++ b/content/lemon-and-oregano-chicken-traybake.md @@ -1,7 +1,7 @@ --- title: "Lemon and oregano chicken traybake" date: 2021-03-23 -tags: ['mediterranean', 'chicken', 'traybake'] +tags: ['mediterranean', 'chicken', 'baking'] author: isaac-hill --- diff --git a/content/lemon-pudding.md b/content/lemon-pudding.md new file mode 100644 index 0000000..32ca3e8 --- /dev/null +++ b/content/lemon-pudding.md @@ -0,0 +1,24 @@ +--- +title: "Lemon Pudding" +tags: ['lemon', 'dessert', 'pudding', 'fruit'] +date: 1832-01-01 +author: "Miss Leslie" +--- + +## Ingredients + +- One small lemon, with a smooth thin rind. +- Three eggs. +- A quarter of a pound of powdered white sugar. +- A quarter of a pound of fresh butter—washed. +- A table-spoonful of white wine and brandy, mixed. +- A tea-spoonful of rose-water. + +## Directions + +1. Grate the yellow part of the rind of a small lemon. Then cut the lemon in half, and squeeze the juice into the plate that contains the grated rind, carefully taking out all the seeds. Mix the juice and rind together. +2. Put a quarter of a pound of powdered white sugar into a deep earthen pan, and cut up in it a quarter of a pound of the best fresh butter. If the weather is very cold, set the pan near the fire, for a few minutes, to soften the butter, but do not allow it to melt or it will be heavy. Stir the butter and sugar together, with a stick or wooden spoon, till it is perfectly light and of the consistence of cream. +3. Put the eggs in a shallow broad pan, and beat them with an egg-beater or rods, till they are quite smooth, and as thick as a boiled custard. Then stir the eggs, gradually, into the pan of butter and sugar. Add the liquor and rose water by degrees, and then stir in, gradually, the juice and grated rind of the lemon. Stir the whole very hard, after all the ingredients are in. +4. Have ready a puff-paste made of five ounces of sifted flour, and a quarter of a pound of fresh butter. The paste must be made with as little water as possible. Roll it out in a circular sheet, thin in the centre, and thicker towards the edges, and just large enough to cover the bottom, sides, and edges of a soup-plate. Butter the soup-plate very well, and lay the paste in it, making it neat and even round the broad edge of the plate. With a sharp knife, trim off the superfluous dough, and notch the edges. Put in the mixture with a spoon, and bake the pudding about half an hour, in a moderate oven. It should be baked of a very light brown. If the oven is too hot, the paste will not have time to rise well. If too cold, it will be clammy. When the pudding is cool, grate loaf-sugar over it. + +Before using lemons for any purpose, always roll them awhile with your hand on a table. This will cause them to yield a larger quantity of juice. \ No newline at end of file diff --git a/content/limoncello.md b/content/limoncello.md index 718cd90..bc7e1b5 100644 --- a/content/limoncello.md +++ b/content/limoncello.md @@ -1,7 +1,7 @@ --- title: "Limoncello" date: 2021-05-13 -tags: ['alcohol', 'lemons', 'digestivo', 'liquor'] +tags: ['alcohol', 'lemon', 'digestivo', 'liquor'] author: mfed3 --- diff --git a/content/limoncini.md b/content/limoncini.md new file mode 100644 index 0000000..dd7f389 --- /dev/null +++ b/content/limoncini.md @@ -0,0 +1,49 @@ +--- +title: Limoncini +tags: ['baking', 'dessert', 'dough', 'italian', 'lemon', 'sweet'] +date: 2026-02-14 +author: "pestanzul" +--- + +![Limoncini](/pix/limoncini.webp) + +"Limoncini" literally means "little lemons" but is a sweet, whereas "arancini" means "little oranges" but is a main dish (typical of southern Italy). +Please, don't confuse these dishes: they are very different and you may find yourself on the wrong side of a feud. + +- ⏲️ Prep time: 1 hour + 2 hours for rising +- 🍳 Cook time: 20 min +- 🍽️ Servings: 20 (40 pieces) + +## Ingredients + +- Dough: + - 250 g milk + - 25 g brewer's yeast + - 20 g sugar + - 50 g butter + - 650 g 00 or 0 flour + - 2 eggs + - a pinch of salt +- Stuffing: + - 3 lemon untreated. Make sure the skin is edible! + - 250 g sugar + +## Directions + +1. Cut the butter and let it soften. +1. Dissolve the yeast in warm milk and softened butter. +1. Add sugar and stir. +1. Add the other dough ingredients and knead for a few minutes until you have a soft dough. +1. Cover the dough and let it rise for about an hour. +1. Meanwhile, grate the skin of the lemons. +1. Add sugar and mix. +1. Store the stuffing in a dry place. +1. Roll out the dough to 1 or 2 a rectangles about 3 mm thick. +1. Spread the stuffing on all the surface of the dough. +1. Roll up the rectangle(s) tightly. +1. Cut the rolls in slices about 1 cm thick. +1. Lay them on baking paper in an oven tray. +1. Let them rise again for another hour. +1. Preheat the oven to 180 °C. +1. Cook for about 20 minutes. + Pay attention not to overcook: check after about 10 minutes. diff --git a/content/lithuanian-cold-borscht.md b/content/lithuanian-cold-borscht.md new file mode 100644 index 0000000..e33da2b --- /dev/null +++ b/content/lithuanian-cold-borscht.md @@ -0,0 +1,36 @@ +--- +title: Lithuanian Cold Borscht +tags: ['soup', 'russian', 'lithuanian', 'baltic', 'beetroot'] +date: 2025-01-15 +author: "Georgii Bondarev" +--- + +![Lithuanian Cold Borscht in a bowl](/pix/lithuanian-cold-borscht.webp) + +Lithuanian Cold Borscht (Lithuanian - “Šaltibarščiai”, Polish - “Chłodnik litewski”, Latvian - “Aukstā zupa”) is a refreshing summer dish, variations of which are popular in Lithuania and neighboring regions. This recipe is most popular in the Kaliningrad region of Russia; in other regions (Lithuania, Poland, Latvia, Ukraine, Belarus) the ingredients may differ. + +- ⏲️ Prep time: 2 hours +- 🍳 Cook time: 2-3 min + +## Ingredients + +- 2-3 fresh or pickled beets +- 1-2 potatoes per serving +- 1-2 normal sized cucumbers per serving +- Dill, parsley, chives +- Egg (1 per serving) +- Kefir (if not available - sour yoghurt or buttermilk) about 150-300 ml per serving +- Sour cream (1 tbsp per serving) +- Some radish (optional) +- 1 lemon (optional) + + +## Directions + +1. Wash 2-3 beets and cook in 2-3 litres of water (do not drain), peel. Grate on a medium or coarse grater. Squeeze a little lemon juice into the liquid in which the beets have been cooked, mix, then add salt, sugar and pepper to taste. Cool in the fridge. +Instead of boiled beets, you can grate pickled beets. +2. Thinly slice the fresh cucumber and mix with chopped dill and parsley. You can also add chopped radishes if you like. +3. Bake or boil the potatoes without peeling. +4. Boil an egg for each portion of soup. +5. Place a few large spoonfuls of cooled grated beetroot and vegetable mixture in a bowl. Pour in the cold kefir. Add the cooled beetroot decoction (50-150 ml). If the kefir is too thick, add a little more liquid (the ratio of kefir to beetroot liquid varies from region to region and is adjusted to taste). +6. Serve with potatoes and with a halved egg and spoonful of thick sour cream on top; sprinkle with chives. If you like, you can make it without the egg (as in the photo). diff --git a/content/loaded-mexican-rice.md b/content/loaded-mexican-rice.md index f66aea7..4034e35 100644 --- a/content/loaded-mexican-rice.md +++ b/content/loaded-mexican-rice.md @@ -1,12 +1,12 @@ --- title: "Loaded Mexican Rice" date: 2021-03-21 -tags: ['rice', 'southwest'] +tags: ['rice', 'mexican', 'american'] author: mr-mip --- 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 +dish to good good burrito filling. ## Ingredients diff --git a/content/long-cooked-chuck-steak.md b/content/long-cooked-chuck-steak.md new file mode 100644 index 0000000..91bc0a8 --- /dev/null +++ b/content/long-cooked-chuck-steak.md @@ -0,0 +1,29 @@ +--- +title: Long-cooked Chuck Steak With Vegetables +tags: ['beef', 'soup', 'keto'] +date: 2023-04-13 +author: "Emilio Müller" +--- + +- ⏲️ Prep time: 15 min +- 🍳 Cook time: 6 hours +- 🍽️ Servings: 4 + +## Ingredients + +- 800g chuck steak. +- 200g tomatoes (or 400g canned chopped tomatoes). +- 1 fennel. +- 1 onion. +- 1/4 of a cauliflower. +- 50ml olive oil (Optional). + +## Directions + +1. Add a little of the olive oil to the long cooker, put in the meat, and set it to high. +2. Chop the onion and add it. +3. Cut the cauliflower to sizes you prefer and add. +4. Chop or slice 1/3 of the fennel and add. +5. Crush the tomatoes and add (or add the canned chopped tomatoes). +6. Add the rest of the olive oil and let it be for at least 6 hours. +7. Serve with the rest of the fennel (chop or sliced). diff --git a/content/mapo-tofu.md b/content/mapo-tofu.md index f8207b6..5d2772d 100644 --- a/content/mapo-tofu.md +++ b/content/mapo-tofu.md @@ -5,7 +5,7 @@ tags: ['chinese', 'pork', 'tofu'] author: mfed3 --- -![Mapo Tofu Over Rice](/pix/mapo-tofu-01.webp) +![Mapo Tofu Over Rice](/pix/mapo-tofu.webp) - ⏲️ Prep time: 10 min - 🍳Cook time: 15 min @@ -34,7 +34,6 @@ author: mfed3 ## Directions -![Mapo Tofu Simmering](/pix/mapo-tofu-02.webp) 1. Marinade the pork in shaoxing cooking wine, a splash of cooking oil, the soy sauce, 2. Add cooking oil to a wok and sear the ground pork until browned, chopping it up as it cooks 3. Add the doubanjiang and let it simmer for about a minute diff --git a/content/merchants-buckwheat.md b/content/merchants-buckwheat.md index ae0435b..495c7a8 100644 --- a/content/merchants-buckwheat.md +++ b/content/merchants-buckwheat.md @@ -45,5 +45,3 @@ The ingredients below are for 2 hearty portions. 8. Once the water is boiling, close the pan with a lid and stew for about 25 minutes over low heat. 9. Serve hot and enjoy! - -Originally published at [https://www.yaroslavps.com/food/merchants-buckwheat/](https://www.yaroslavps.com/food/merchants-buckwheat/) diff --git a/content/mexican-meat-loaf.md b/content/mexican-meat-loaf.md index 83e9b94..76a0c59 100644 --- a/content/mexican-meat-loaf.md +++ b/content/mexican-meat-loaf.md @@ -1,6 +1,6 @@ --- title: Mexican Meat Loaf -tags: ['beef', 'traybake', 'mexican', 'southwest', 'american'] +tags: ['beef', 'baking', 'mexican', 'american'] date: 2022-09-10 author: joel-maxuel --- diff --git a/content/modern-borscht.md b/content/modern-borscht.md new file mode 100644 index 0000000..7a36142 --- /dev/null +++ b/content/modern-borscht.md @@ -0,0 +1,65 @@ +--- +title: Modern Borscht +tags: ['beef', 'soup', 'russian', 'ukrainian'] +date: 2024-11-10 +author: "Skunkee" +--- + +## Description + +This is a modern take on classic Eastern European Borscht. Meat is optional, but quality beef cuts are recommended and preferred. + +- ⏲️ Prep time: 30-45 min +- 🍳 Cook time: 90 min +- 🍽️ Servings: 8-10 + +## Ingredients + +- 1 lb beef tenderloin, or stew meat if you are frugal +- 1 onion +- 3 carrots +- 2 large beets (or 3 medium beets) +- 4 celery shoots +- 2 large potatoes (Yukon Gold preferred, but any quality potatoes work) +- 3-4 cloves of garlic +- 4 cups of beef stock (or quality beef bullion such as "Better than Bullion" or equivalent and 4 cups water) +- 1/2 head of cabbage +- 1 heaping tbsp Cumin +- 1 heaping tbsp ground Coriander +- 1 can of diced tomatoes +- 3 bay leaves +- Olive Oil +- Butter +- Fresh (or dehydrated) dill +- Salt / Pepper +- Sour Cream (Optional) + +## Dishes/Utensils Needed + +- 3 large bowls +- 1 5 quart pot (5 litre pot) with a lid +- 1 strainer + +## Prep Directions (30-45 min) + +1. Finely dice onion and garlic cloves. Set aside in large bowl 1. +2. Cut off beet greens. Skin carrots and beets. +3. Finely slice carrots and celery (2-3 mm maximum, 1/16-1/8" maximum). Add to large bowl 1. +4. Shred beets using cheese grater. Or, if preferred, cut into small cubes no greater than 1x1 inch in size. Shredded beets break down better when cooked and release more flavor into the broth. Set aside in large bowl 2. +5. Cut beef into 1x1 inch cubes, or "Spoon size" cubes +6. *15 minutes before the end of the first simmer* - Cut potatoes into 1x1 cubes. Do not cut them too soon or the flesh will turn brown. +7. *After adding potatoes into the simmering mixture* - Remove outer leaf and cut head of cabbage into quarters. Then dice the quarters. + +## Cooking Directions (90 min) + +1. Use high heat and get the 5qt pot hot. Flick a few drops of water onto the pot and when they start "dancing" it is hot enough. +2. Coat the bottom of the pot with a thin layer of olive oil and let it heat up for about 30 seconds to 1 minute. +3. Sear the beef on all sides until all cubes are browned. Salt and pepper the beef to taste. It is OK if the meat sticks to the bottom of the pot. Place a strainer in large bowl 3. +4. Once browned, remove the beef from the pot. Place into strainer and let the juices drain. +5. Add the carrot/onion/celery/garlic mixture from large bowl 1 to the hot pot. +6. Add 1/4 to 1/3 stick of butter to this veggie mixture. Stir and agitate constantly until onions and celery are translucent and carrots begin to soften. +7. Add the strained meat, the beets from large bowl 2, the canned tomatoes, the beef stock, the cumin, the bay leaves, and the coriander to the pot. Stir until well blended. +8. Bring mixture to a boil on high heat. When a boil is achieved, reduce heat to a simmer and simmer for 60 minutes with the lid on. *REMINDER* - after 45 minutes, cube the potatoes. +9. After 60 minutes of simmering, add the cubed potatoes and the dill (to taste) to the mixture. Stir until well blended. Cover, and simmer for 15 minutes. *REMINDER* - during this 15 minute simmer, dice the 1/2 head of cabbage. +10. After 15 minutes, or until potatoes are soft, add the cabbage to the pot. Simmer for 2 minutes uncovered to heat the cabbage. +11. Serve. The cabbage should be hot, yet still crunchy. It will retain this crunchiness through refrigeration and re-heating due to the short heat cycle. 1-2 spoonfulls of sour cream is recommended per bowl for additional flavor. diff --git a/content/mushroom-sauce.md b/content/mushroom-sauce.md new file mode 100644 index 0000000..b4896d5 --- /dev/null +++ b/content/mushroom-sauce.md @@ -0,0 +1,29 @@ +--- +title: Mushroom sauce +tags: ['mushrooms', 'sauce', 'pasta', 'basic'] +date: 2024-07-11 +author: i4k1 +--- + +This is a simple mushroom sauce recipe. Goes great with [pasta](/pasta/). + +- ⏲️ Prep time: 5 min +- 🍳 Cook time: 30 min +- 🍽️ Servings: 3 + +## Ingredients + +- Champignons +- Onion +- A glass of cream or milk +- Butter +- Wheat flour + +## Directions + +1. Place the butter in a frying pan and place over medium heat. +2. Add all the chopped onions, mix well and leave for 10 minutes until the onions turn a little translucent golden. +3. Add finely chopped champignons, mix well and add salt. Close the lid for 5 minutes. +4. Add a tablespoon of flour, stir. +5. After 3 minutes, add a glass of cream (or milk), mix well and close the lid for 10 minutes. +6. Add salt, pepper and mix. diff --git a/content/naan-bread.md b/content/naan-bread.md index 56933b4..864e489 100644 --- a/content/naan-bread.md +++ b/content/naan-bread.md @@ -21,6 +21,7 @@ A curry serves best with naan that is unleavened bread. Traditionally made in - Warm Milk 1 cup - Butter melted 2 tbsp - Oil - little to grease +- Salt - 1 1/2 teaspoons ## Directions diff --git a/content/no-knead-bread.md b/content/no-knead-bread.md index 4d4b506..ccbdc49 100644 --- a/content/no-knead-bread.md +++ b/content/no-knead-bread.md @@ -5,7 +5,7 @@ tags: ['bread', 'dough'] author: enthdegree --- -![Finished bread](/pix/no-knead-bread-1.webp) +![Finished bread](/pix/no-knead-bread.webp) - ⏲️ Prep time: 13 h - 🍳 Cook time: 50 m @@ -23,6 +23,5 @@ author: enthdegree 1. Mix the dry ingredients then add the hot water. It should come out as a firm dough. 2. Leave the dough at room temperature for 12 hours. You can then keep the dough in the fridge for up to 48 hours before cooking. - ![Before baking](/pix/no-knead-bread-2.webp) 3. Preheat oven and pan to 450 F (230 C). 4. Bake for 30 minutes covered (e.g. aluminum foil), then 20 minutes uncovered. diff --git a/content/oat-milk.md b/content/oat-milk.md new file mode 100644 index 0000000..abd3232 --- /dev/null +++ b/content/oat-milk.md @@ -0,0 +1,30 @@ +--- +title: "Oat Milk" +date: 2025-09-20 +tags: ['Oats', 'Milk', 'Drink', 'Breakfast', 'Coffee'] +author: machocam +--- + +Oatmilk with great consistency made with 4 ingredients. + +- ⏲️ Prep time: 7-10 min + +## Ingredients + +This is for 1L of oat milk. + +- 1L of ❄️ cold water +- 250ml of oats +- 0.5 teaspoon of salt +- 0.7 tablespoon of peanut butter + +## Directions + +1. Put your water in the fridge so that it's at roughly 4 degrees C. You can also add ice to make it colder. +2. Add all ingredients into blender. +3. Blend for 15 seconds at high speed. +4. Pass result through cheese cloth. + +You want to avoid the mix getting hot, otherwise the proteins will denaturate and make the drink slimy. +You can add or reduce water content to reach desired consistency. +The oats left in the cheese cloth can be used to bake, it's mainly just fibre. diff --git a/content/oatmeal-cookies.md b/content/oatmeal-cookies.md new file mode 100644 index 0000000..ef1c22a --- /dev/null +++ b/content/oatmeal-cookies.md @@ -0,0 +1,29 @@ +--- +title: Oatmeal Cookies +tags: ['dessert', 'cookies', 'cheesefare'] +date: 2023-07-29 +author: "hoehlrich" +--- + +- Prep time: 20 min +- Cook time: 10 min +- Servings: 24 + +## Ingredients + +- 1 cup butter +- 2 eggs +- 1 tsp vanilla +- 2 cups sugar +- 2 cups flour +- 1.5 tsp cinnamon +- 1 tsp salt +- 3 cups oats +- cranberries/raisins/coconut/nuts (optional) + +## Directions + +1. Whisk butter, eggs, vanilla and sugar together +2. Add and combine flour, cinnamon, salt, oats, and optional add-ins +3. Mold and place ~24 golf sized balls of dough on trays with parchment paper +4. Cook for ~10 minutes or until edges begin to brown \ No newline at end of file diff --git a/content/oaty-pancakes.md b/content/oaty-pancakes.md index 4e54ae1..ed6ffa8 100644 --- a/content/oaty-pancakes.md +++ b/content/oaty-pancakes.md @@ -12,7 +12,7 @@ author: "Puremana" ## Ingredients - 3⁄4 cup milk -- 3⁄4 rolled oats +- 3⁄4 cup rolled oats - 1 egg - 1⁄2 teaspoon salt - 2-3 tablespoon sugar diff --git a/content/orange-pudding.md b/content/orange-pudding.md new file mode 100644 index 0000000..1b3edd1 --- /dev/null +++ b/content/orange-pudding.md @@ -0,0 +1,23 @@ +--- +title: "Orange Pudding" +tags: ['orange', 'dessert', 'pudding', 'fruit'] +date: 1832-01-01 +author: "Miss Leslie" +--- + +## Ingredients + +- One large orange, of a deep colour, and smooth thin rind. +- One lime. +- A quarter of a pound of powdered white sugar. +- A quarter of a pound of fresh butter. +- Three eggs. +- A table-spoonful of mixed wine and brandy. +- A tea-spoonful of rose-water. + +## Directions + +1. Grate the yellow rind of the orange and lime, and squeeze the juice into a saucer or soup-plate, taking out all the seeds. +2. Stir the butter and sugar to a cream. +3. Beat the eggs as light as possible, and then stir them by degrees into the pan of butter and sugar. Add, gradually, the liquor and rose-water, and then by degrees, the orange and lime. Stir all well together. +4. Have ready a sheet of puff-paste made of five ounces of sifted flour, and a quarter of a pound of fresh butter. Lay the paste in a buttered soup-plate. Trim and notch the edges, and then put in the mixture. Bake it about half an hour, in a moderate oven. Grate loaf-sugar over it, before you send it to table. \ No newline at end of file diff --git a/content/paella.md b/content/paella.md new file mode 100644 index 0000000..1467708 --- /dev/null +++ b/content/paella.md @@ -0,0 +1,50 @@ +--- +title: Valencian Paella +tags: ['rice', 'Spanish'] +date: 2025-03-15 +author: "daviduhden" +--- + +![Valencian Paella](/pix/paella.webp) + +**Valencian Paella** is one of the most iconic dishes of Spanish cuisine, originating from the Valencia region. It is characterized by a combination of rice, meats, and vegetables, cooked in a paella pan over an open fire. + +- ⏲️ Prep time: 20 min +- 🍳 Cook time: 60 min +- 🍽️ Servings: 4 + +## Ingredients + +- 500 g of bomba rice +- 1 free-range chicken, cut into pieces +- 500 g of rabbit, cut into pieces +- 150 g of flat green beans (*bajoqueta*) +- 150 g of large white beans (*garrofó*) +- 2 ripe tomatoes, grated +- 1 tablespoon of sweet paprika +- A few saffron threads +- 5 tablespoons of extra virgin olive oil +- Salt to taste +- 1.5 liters of water +- (Optional) 6 artichokes, chopped +- (Optional) 500 g of cleaned snails + +## Directions + +1. Heat the olive oil in a paella pan over medium-high heat. Add the chicken and rabbit pieces and fry them until golden brown on all sides. + +2. Add the green beans and *garrofó* to the pan. Sauté the vegetables with the meats for a few minutes so they absorb the flavors. + +3. Stir in the grated tomato and cook until it reduces and the oil separates, indicating it is ready. + +4. Sprinkle the sweet paprika over the mixture and stir well, being careful not to burn it to avoid bitterness. + +5. Pour the hot water into the pan and bring it to a boil. Cook over medium heat for about 20 minutes to let the flavors blend and create a rich broth. + +6. Evenly distribute the rice across the paella pan. Add the saffron threads and adjust the salt if needed. + +7. Cook over high heat for 10 minutes without stirring the rice. Then, lower to medium-low heat and continue cooking for another 8-10 minutes, until the rice absorbs all the broth and is perfectly cooked. + +8. If desired, place a few sprigs of fresh rosemary on top of the rice during the last few minutes of cooking for extra aroma. + +9. Once the rice is cooked, remove the pan from the heat and let the paella rest, covered with a clean cloth, for 5 minutes before serving. diff --git a/content/pan-seared-chicken.md b/content/pan-seared-chicken.md index 537122e..50663ca 100644 --- a/content/pan-seared-chicken.md +++ b/content/pan-seared-chicken.md @@ -35,5 +35,3 @@ it one time to get a sense of what the ideal proportions for you are. 7. As a final tip, if your fillet is too thick after all, you can just lower the heat at the end and cook it for about 2-3 more minutes. 8. And that's it. Winner winner chicken dinner! - -Originally published at [https://www.yaroslavps.com/food/pan-seared-chicken-filet/](https://www.yaroslavps.com/food/pan-seared-chicken-filet/) diff --git a/content/paneer-tikka-masala.md b/content/paneer-tikka-masala.md index f222496..03e0405 100644 --- a/content/paneer-tikka-masala.md +++ b/content/paneer-tikka-masala.md @@ -5,7 +5,7 @@ tags: ['indian', 'lunch', 'spicy'] author: arth-patel --- -![paneer tikka masala](/pix/paneer-tikka-masala-00.webp "Paneer Tikka Masala served with Naan bread") +![paneer tikka masala](/pix/paneer-tikka-masala.webp "Paneer Tikka Masala served with Naan bread") ## Ingredients @@ -30,12 +30,10 @@ author: arth-patel 1. Take a glass container, and mix the cubed paneers with half a tea spoon of red chilli powder, turmeric powder, coriander powder, garam masala powder, fenugreek powder, and 50g yogurt. 2. Let the mix marinade for at least an hour. -![paneer tikka masala](/pix/paneer-tikka-masala-01.webp "Paneer ready to be marinated on the skewer") 3. Preheat the oven to 200°C (392°F), and place the marinated paneer cubes, with onion, capsicum, and tomato on the skewers. Let them grill in the oven using skewer support, by continuously flipping them every 5 minutes until the outer crust looks crispy enough. 4. Start heating some oil in a pan to add some cardamom and cumin seeds. Let it heat until the flavour is transfused for about a minute or two. 5. Now add chopped onions and tomatoes to the sautee. Add some shaved ginger and garlic paste and let it sauté until some raw flavour disappears. 6. Add the tomato purée, dry fenugreek leaves, and let it cook for about 15 minutes. 7. As the spice and tomato purée looks cooked, add some water to the mixture and let it cook more. -![paneer tikka masala](/pix/paneer-tikka-masala-02.webp "Marinated paneer, chopped onions, chopped tomatoes, and corn.") 8. Now add the grilled paneer, some chopped vegetables of choice, corn and stir the mixture well. 9. One the added water seems to be evaporated, and the mixture looks a little thicker, turn off the heat and garnish with lemon juice, fresh coriander. (It can be served with bread of any preference.) diff --git a/content/parmesan-potatoes.md b/content/parmesan-potatoes.md index 3a7b624..3a03045 100644 --- a/content/parmesan-potatoes.md +++ b/content/parmesan-potatoes.md @@ -33,5 +33,3 @@ have it as a side dish this should be enough for two persons. 5. Remove potatoes from pan, serve and add shredded Parmesan and some freshly ground pepper on top. 6. Enjoy! - -Originally published at [https://www.yaroslavps.com/food/parmesan-potatoes/](https://www.yaroslavps.com/food/parmesan-potatoes/) diff --git a/content/pasta-arrabbiata.md b/content/pasta-arrabbiata.md index 383aae0..f5bb543 100644 --- a/content/pasta-arrabbiata.md +++ b/content/pasta-arrabbiata.md @@ -1,33 +1,33 @@ ---- -title: Pasta Arrabbiata -tags: ['pasta', 'quick', 'italian'] -date: 2022-06-21 -author: "klisurovi4" ---- - -![arrabiata](/pix/pasta-arrabbiata.webp) - -- ⏲️ Prep time: 5 min -- 🍳 Cook time: 20 min - -## Ingredients - -- Pasta -- Olive oil -- Chilli flakes or diced chilli peppers -- Crushed garlic cloves -- Crushed tomatoes (about 800 gramms for 500 gramms of pasta) -- Chopped parsley -- Grated Pecorino Romano or Parmigiano Reggiano (optional, but highly recommended) - -## Directions - -1. Start heating up water for the pasta. -2. Heat up a few tablespoons of olive oil over low heat. -3. Crush several cloves of garlic into the olive oil, add the chilli flakes or chilli peppers and fry them for a short time, while being careful not to burn the garlic. -4. Add your crushed tomatoes, together with some salt and pepper, increase the heat to medium and let simmer for 10-15 minutes or until it looks nicely thickened. -5. When the water starts boiling, put a handful of salt into it and then your pasta of choice. Ideally leave the pasta slightly undercooked, because it will go in the hot sauce and finish cooking there. -6. When the sauce is almost ready, add most of your chopped parsley and stir it around. Save some to top the dish later. -8. When the pasta is ready (ideally at the same time as the sauce or slightly later), strain it and add it to the sauce, which should be off the heat. If the sauce looks a bit too thick, add some of the pasta water. Mix well. -9. Add some of the grated cheese of your choice and stir it in. +--- +title: Pasta Arrabbiata +tags: ['pasta', 'quick', 'italian'] +date: 2022-06-21 +author: "klisurovi4" +--- + +![arrabiata](/pix/pasta-arrabbiata.webp) + +- ⏲️ Prep time: 5 min +- 🍳 Cook time: 20 min + +## Ingredients + +- Pasta +- Olive oil +- Chilli flakes or diced chilli peppers +- Crushed garlic cloves +- Crushed tomatoes (about 800 gramms for 500 gramms of pasta) +- Chopped parsley +- Grated Pecorino Romano or Parmigiano Reggiano (optional, but highly recommended) + +## Directions + +1. Start heating up water for the pasta. +2. Heat up a few tablespoons of olive oil over low heat. +3. Crush several cloves of garlic into the olive oil, add the chilli flakes or chilli peppers and fry them for a short time, while being careful not to burn the garlic. +4. Add your crushed tomatoes, together with some salt and pepper, increase the heat to medium and let simmer for 10-15 minutes or until it looks nicely thickened. +5. When the water starts boiling, put a handful of salt into it and then your pasta of choice. Ideally leave the pasta slightly undercooked, because it will go in the hot sauce and finish cooking there. +6. When the sauce is almost ready, add most of your chopped parsley and stir it around. Save some to top the dish later. +8. When the pasta is ready (ideally at the same time as the sauce or slightly later), strain it and add it to the sauce, which should be off the heat. If the sauce looks a bit too thick, add some of the pasta water. Mix well. +9. Add some of the grated cheese of your choice and stir it in. 10. Serve with some more grated cheese and chopped parsley on top. \ No newline at end of file diff --git a/content/pasta-navy-style.md b/content/pasta-navy-style.md index 69d64be..c7aeafe 100644 --- a/content/pasta-navy-style.md +++ b/content/pasta-navy-style.md @@ -45,5 +45,3 @@ Here are the ingredients for about two hearty adult portions: 10. Once (or if) the pasta and beef is already cooked, add the pasta to the pan and cook for another couple of minutes. 11. Serve hot and enjoy! - -Originally published at [https://www.yaroslavps.com/food/navy-style-pasta/](https://www.yaroslavps.com/food/navy-style-pasta/) diff --git a/content/pavlova.md b/content/pavlova.md new file mode 100644 index 0000000..d933c5c --- /dev/null +++ b/content/pavlova.md @@ -0,0 +1,32 @@ +--- +title: Pavlova +tags: ['meringue', 'dessert', 'australian', 'new zealand', 'baking'] +date: 2023-06-10 +author: "u/Idzuna" +--- + +![Pavlova](/pix/pavlova.webp) + +- ⏲️ Prep time: 20 minutes +- 🍳 Cook time: 55 minutes +- 🍽️ Servings: 6-8 + +## Ingredients + +- 2 egg whites +- 1 1/2 cups caster sugar +- 1/2 tsp salt +- 1 tsp white vinegar +- 1 tsp cornflour +- 4 Tbsp boiling water +- (optional) Whipped cream, fresh fruit such as kiwifruit, passionfruit, and strawberries + +## Directions + +1. Beat all ingredients until smooth, stiff and shines. +2. Continue beating mixture until soft peak forms when lifting beater (approx 12 minutes). +3. Place on baking paper on tray. +4. Bake in middle of oven at 180˚C (350-360˚F) for 10 minutes. +5. Drop temperature down to 150˚C (300˚F) for 45 minutes. +6. Turn off oven and leave to cool in oven. +7. (Optional) Serve with fruit salad and ice cream. diff --git a/content/peat-carrot-salad.md b/content/peat-carrot-salad.md index 471d532..19b8bfb 100644 --- a/content/peat-carrot-salad.md +++ b/content/peat-carrot-salad.md @@ -2,13 +2,10 @@ title: Ray Peat's Carrot Salad tags: ['fasting', 'vegetables'] date: 2022-06-01 -author: "Rami Shafikov" +author: "rami-shafikov" --- -A raw carrot salad to support digestive, hormone and thyroid health - -"Endotoxin formed in the bowel can block respiration and cause hormone imbalances contributing to instability of the nerves, so it is helpful to optimize bowel flora, for example with a carrot salad; a dressing of vinegar, coconut oil and olive oil, carried into the intestine by the carrot fiber, suppresses bacterial growth while stimulating healing of the wall of the intestine. The carrot salad improves the ratio of progesterone to estrogen and cortisol, and so is as appropriate for epilepsy as for premenstrual syndrome, insomnia, or arthritis." --[Ray Peat](https://raypeat.com) +A raw carrot salad to support digestive, hormone and thyroid health. - ⏲️ Prep time: 10 min - 🍳 Cook time: 0 min @@ -24,7 +21,3 @@ A raw carrot salad to support digestive, hormone and thyroid health ## Directions Grate the carrot and rinse out under water. Then mix with coconut oil and vinegar, I also like to add a pinch or two of salt. - -## Contribution - -- [Rami Shafikov](https://shafikov.ca) diff --git a/content/pesto-chicken-quinoa-bowls.md b/content/pesto-chicken-quinoa-bowls.md new file mode 100644 index 0000000..7e371f6 --- /dev/null +++ b/content/pesto-chicken-quinoa-bowls.md @@ -0,0 +1,35 @@ +--- +title: "Pesto Chicken Quinoa Bowls" +tags: ['chicken', 'quinoa', 'pesto', 'italian', 'bowl'] +date: 2026-08-10 +author: mcginnisa +--- + +- ⏲️ Prep time: 10 min +- 🍳 Cook time: 20 min +- 🍽️ Servings: 4 + +## Ingredients + +- 1 1/2 cups raw quinoa +- 1 lb chicken breasts +- 2 tbsp olive oil, plus more for the pan +- 1 tbsp lemon juice +- 1 tsp Italian seasoning (or dried oregano) +- 1 tsp garlic powder (or 2 cloves, minced) +- 1/2 tsp red pepper flakes (optional) +- 2 cups cherry tomatoes +- 1 medium zucchini, quartered and sliced +- 1/4 cup pesto, plus more to serve +- Fresh basil and grated parmesan, to serve (optional) + +## Directions + +1. Boil salted water, add the quinoa, and cook about 15 minutes until tender. Drain well in a fine mesh strainer. +2. Whisk the olive oil, lemon juice, Italian seasoning, garlic powder, and red pepper flakes in a large bowl with salt and pepper to taste. Add the chicken and toss to coat. +3. Sear the chicken in an oiled skillet over medium-high heat, 5-6 minutes per side, until it reaches 165°F inside. Rest 5 minutes, then slice. +4. Toss the tomatoes and zucchini in the leftover marinade bowl, then cook in the same pan over medium heat, 3-4 minutes, until the zucchini is tender and the tomatoes burst. +5. Stir the pesto into the drained quinoa. +6. Build the bowls with pesto quinoa, sliced chicken, and the vegetables. Finish with more pesto, basil, and parmesan. + +Oven method: bake the marinated chicken and vegetables at 400°F for 20-25 minutes instead of searing. Keeps 4 days in the fridge; store the pesto separately. Use a punchy pesto and be generous with the seasoning, or it can taste flat. diff --git a/content/pininyahang-manok.md b/content/pininyahang-manok.md new file mode 100644 index 0000000..db9651a --- /dev/null +++ b/content/pininyahang-manok.md @@ -0,0 +1,43 @@ +--- +title: "Pininyahang Manok" +date: 2026-05-26 +tags: ['filipino', 'chicken', 'pineapple'] +author: JezCruz +--- + +A comforting Filipino classic with tender chicken simmered in sweet pineapple goodness, best enjoyed with hot steamed rice and shared with family. + +- ⏲️ Prep time: 20 min. +- 🍳 Cook time: 45 min. +- 🍽️ Servings: 5 + +## Ingredients + +- 1 lb chicken, cut into serving pieces +- 1 cup pineapple chunks +- 1 cup pineapple juice +- 2 chopped carrots +- 1 red bell pepper, sliced +- 1 chopped onion +- 3 cloves garlic, minced +- 1 cup evaporated milk (optional for creamy version) +- 2 tbsp fish sauce +- Salt and pepper to taste +- 2 tbsp cooking oil + +## Directions + +1. Heat cooking oil in a pan and sauté onions and garlic until fragrant. +2. Add chicken pieces and cook until lightly browned. +3. Pour fish sauce and stir for a minute. +4. Add pineapple juice and simmer for 15–20 minutes until the chicken becomes tender. +5. Add carrots and pineapple chunks, then continue cooking until vegetables soften. +6. Pour evaporated milk for a creamy texture (optional). +7. Add bell peppers and season with salt and pepper. +8. Simmer for another 3–5 minutes and serve hot. + +## Notes + +✨ For a richer flavor, let the chicken absorb the pineapple juice longer before adding milk. + +🍚 Best served with warm rice and an ice-cold drink. \ No newline at end of file diff --git a/content/plum-pudding.md b/content/plum-pudding.md new file mode 100644 index 0000000..37624a6 --- /dev/null +++ b/content/plum-pudding.md @@ -0,0 +1,34 @@ +--- +title: "Plum Pudding" +tags: ['raisins', 'dessert', 'pudding', 'fruit'] +date: 1832-01-01 +author: "Miss Leslie" +--- + +## Ingredients + +- One pound of raisins, stoned and cut in half. +- One pound of currants, picked, washed and dried. +- One pound of beef suet chopped fine. +- One pound of grated stale bread, or, half a pound of flour and half a pound of bread. +- Eight eggs. +- A quarter of a pound of sugar. +- A glass of brandy. +- A pint of milk. +- A glass of wine. +- Two nutmegs, grated. +- A table-spoonful of mixed cinnamon and mace. +- A salt-spoonful of salt. + + +## Directions + +1. You must prepare all your ingredients the day before (except beating the eggs) that in the morning you may have nothing to do but to mix them, as the pudding will require six hours to boil. +2. Beat the eggs very light, then put to them half the milk and beat both together. Stir in gradually the flour and grated bread. Next add the sugar by degrees. Then the suet and fruit alternately. The fruit must be well sprinkled with flour, lest it sink to the bottom. Stir very hard. Then add the spice and liquor, and lastly the remainder of the milk. Stir the whole mixture very well together. If it is not thick enough, add a little more grated bread or flour. If there is too much bread or flour, the pudding will be hard and heavy. +3. Dip your pudding-cloth, in boiling water, shake it out and sprinkle it slightly with flour. Lay it in a pan and pour the mixture into the cloth. Tie it up carefully, allowing room for the pudding to swell. +4. Boil it six hours, and turn it carefully out of the cloth. +5. Before you send it to table, have ready some blanched sweet almonds cut in slips, or some slips of citron, or both. Stick them all over the outside of the pudding. + +Eat it with wine, or with a sauce made of drawn butter, wine and nutmeg. + +The pudding will be improved if you add to the other ingredients, the grated rind of a large lemon or orange. \ No newline at end of file diff --git a/content/potato-pure.md b/content/potato-pure.md new file mode 100644 index 0000000..338761d --- /dev/null +++ b/content/potato-pure.md @@ -0,0 +1,33 @@ +--- +title: Potato purée +tags: ['easy', 'potato', 'side'] +date: 2025-11-15 +author: "pestanzul" +--- + +![Potato purée](/pix/potato-puree.webp) + +Purée may be used as a main course, or as a side dish: for example, it is very good with beans. +Ingredients below ar calculated for the main course, they should be halved for the side dish. + +- ⏲️ Prep time: 10 min +- 🍳 Cook time: 15 min +- 🍽️ Servings: 4 + +## Ingredients + +- 1 kg potatoes +- 200 ml milk +- 3 teaspoons butter +- grated cheese (optional) + +## Directions + +1. Peel the potatoes and cut them to small pieces. + The smaller, the faster to cook. +2. Put them in a pot and cover with water. +3. Bring to boil and cook until potatoes are soft. +4. Drain and mash with a fork. +5. Warm up milk, but don't let it boil. +6. Still on the fire, add butter and mashed potatoes, and optionally grated cheese, and stir until uniform. +7. Keep stirring on the fire to thicken as you like. diff --git a/content/potato-soup.md b/content/potato-soup.md index 93cc387..0c23893 100644 --- a/content/potato-soup.md +++ b/content/potato-soup.md @@ -1,6 +1,6 @@ --- title: Potato Soup -tags: ['potato', 'milk', 'soup'] +tags: ['potato', 'soup'] date: 2022-05-19 author: "Matthew" --- diff --git a/content/pretzels.md b/content/pretzels.md new file mode 100644 index 0000000..cbef068 --- /dev/null +++ b/content/pretzels.md @@ -0,0 +1,36 @@ +--- +title: Pretzels +tags: ['bread', 'fasting'] +date: 2024-05-09 +author: "ihalseide" +--- + +- ⏲️ Prep time: 40 minutes (not including dough rise time) +- 🍳 Cook time: 15 min +- 🍽️ Servings: makes 4 large pretzels + +## Ingredients + +- 1 1/5 (355mL) cups water +- 1 1/2 teaspoons dry yeast +- 1-2 teaspoons sugar, honey, barley syrup, or molasses, etc. +- 1-2 teaspoons coarse salt +- 4.5 (650g) cups flour +- 1/4 (70g) cup food-grade sodium hydroxide (lye) +- 5 (1.2L) cups water, for the lye bath +- 2 tablespoons of crunchy finishing salt + +## Directions + +1. Make the dough by mixing the water, yeast, sugar, and salt with as much flour as you can stir in, then let the dough sit for 15 minutes to autolyse. +2. Knead in the remaining flour, which should be enough to give you a dough that is just barely sticky. +3. Cover the dough and let it rise overnight in the refrigerator for best flavor, or for about 2 hours on the counter. +4. Pull the risen dough out onto a cutting board and cut it into quarters, for the four pretzels we are making. Smash each quarter piece down flat and roll it into a log. +5. Cover the dough logs and let them rest for about 15 minutes to let the gluten relax for easier shaping. Start preheating the oven to 450℉ (230℃) while these rest. +6. Roll each log out into a long thin snake, leaving the center "belly" thicker, also don't do this with the counter covered in flour. Pull the ends of a "snake" towards you to make an upside-down 'U' shape, fold the "arms" over each other twice, then back towards the "belly". Seal the tips on the belly by pressing them down firmly onto it. Don't do the next steps too slowly to prevent the pretzels from puffing up much after being shaped. +7. Using a heat-safe and chemically non-reactive vessel (such as a pyrex baking dish) create the lye bath by putting in the 5 cups of water and slowly sprinkle in the sodium hydroxide while gently mixing. +8. Glove your hands with latex gloves or some other kind of chemical-resistant ones and fully submerge each of the four pretzels one at a time into the lye bath for 10 seconds each. Drain each pretzel thouroughly before transfering them to baking sheets +9. Sprinkle the crunchy finishing salt over the the pretzels and score each pretzel's belly with a knife for aesthetics and to allow it to expand more in the oven. +10. Bake pretzels until they are deep mahogany all over. This should take around 15 minutes. The sodium hydroxide should react with the dough and harmlessly evaporate in the oven. +11. Store or dispose the lye bath. To easily dispose of the lye bath, slowly drizzle the lye down the drain with the faucet running, to dilute it. +12. If at any point you get lye on your skin, wash it off in the sink promptly. It may cause minor skin irritation. diff --git a/content/puff-pastry.md b/content/puff-pastry.md index 8a0b82c..7c1f5a0 100644 --- a/content/puff-pastry.md +++ b/content/puff-pastry.md @@ -13,7 +13,7 @@ A basic puff pastry recipe that can replace any recipe that calls for puff pastr ## Ingredients -- 5 cups bread flour +- 5 cups bread flour - 2 1/2 teaspoons salt - 2 cups water - 2 cups unsalted butter, softened @@ -21,8 +21,8 @@ A basic puff pastry recipe that can replace any recipe that calls for puff pastr ## Directions 1. Before starting on the dough, place the butter between two pieces of plastic wrap. Pound into a flat disc using a rolling pin or other heavy object. Refrigerate until firm, roughly 20 minutes. -2. Mix the flour and salt in a large bowl or in the bowl of a stand mixer with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. The dough should not be sticky, but it should not be dry. Do not put all the water in as you may not need all of it. Let the dough sit for at least 10 minutes. +2. Mix the flour and salt in a large bowl or in the bowl of a stand mixer with a dough hook. Gradually stir in water until the dough holds together enough to clean the sides of the bowl. The dough should not be sticky, but it should not be dry. Do not put all the water in as you may not need all of it. Let the dough sit for at least 10 minutes. 3. On a lightly floured surface, roll out the dough into a large rectangle about 1/2 inch thick. Place the butter in the center and fold the two ends over it so that it is fully encased in dough. Roll out the dough again, taking care to not let the butter break through the surface. Once the dough is about 1/2 inch thick again fold into thirds. The butter should be warm now, place into fridge for 30 minutes. -4. Repeat rolling and folding two more times, then refrigerate again until firm. +4. Repeat rolling and folding two more times, then refrigerate again until firm. 5. Repeat two or more times until the dough was rolled roughly 6 times, then wrap and refrigerate. The dough can now be used in recipes calling for puff pastry. Roll out thin, about 1/4 inch, and bake at 400 degrees F for best results. diff --git a/content/pulled-rabbit.md b/content/pulled-rabbit.md new file mode 100644 index 0000000..73ca69b --- /dev/null +++ b/content/pulled-rabbit.md @@ -0,0 +1,26 @@ +--- +title: "Pulled Rabbit" +date: 1857-03-11 +tags: ['rabbit', 'meat'] +author: "Miss Leslie" +--- + +## Ingredients + +- 2 cleaned rabbits +- butter +- 2 hard-boiled egg yolks +- minced sweet herbs (basil and/or rosemary) +- lemon +- nutmeg +- cayenne (optional) + +## Directions + +1. Boil 2 cleaned rabbits until very tender. +2. Take them out to cool. +3. When cold, cut them in pieces as for carving, and peel off the skin. Then with a fork pull all the meat from the bones, first loosening it with a knife. +4. Put it into a stew-pan with plenty of cream, or some bits of fresh butter rolled in flour; some minced sweet herbs, some grated fresh lemon rind, and some hard-boiled yolks of eggs crumbled. Season with cayenne and nutmeg. +5. Cover it, and let it simmer till it comes to a boil. Then immediately take it off the stove, and transfer it to a deep dish. + +Serve it up hot. This is a side dish at dinner. \ No newline at end of file diff --git a/content/pulpo-gallega.md b/content/pulpo-gallega.md index 0b74364..6c563ad 100644 --- a/content/pulpo-gallega.md +++ b/content/pulpo-gallega.md @@ -9,7 +9,7 @@ author: "ivn1s" - ⏲️ Prep time: 5 min - 🍳 Cook time: 35 to 40 min -- 🍽️ Servings: +- 🍽️ Servings: ## Ingredients @@ -17,7 +17,7 @@ author: "ivn1s" - Potatoes - 2 bay leaves - Sweet and spicy red pepper -- Salt +- Salt - oil ## Directions diff --git a/content/rabbit-onions.md b/content/rabbit-onions.md new file mode 100644 index 0000000..90de355 --- /dev/null +++ b/content/rabbit-onions.md @@ -0,0 +1,20 @@ +--- +title: "Rabbits with Onions" +date: 1857-03-11 +tags: ['rabbit', 'meat'] +--- + +## Ingredients + +- 2 cleaned rabbits +- 6 large onions +- nutmeg +- butter or lard +- flour +- cayenne (optional) + +## Directions + +1. Peel, boil, and slice six (or more) large onions, and season them with nutmeg, and a very little cayenne. Cover them, and set them aside till wanted. +2. Cut the meat from two rabbits into pieces, and fry them in fresh butter or lard. When browned, and nearly done, cover them with the sliced onions, and brown them, having laid among them some bits of fresh butter rolled in flour. +3. Dish the rabbits, with the pieces entirely hidden under the onions. diff --git a/content/ragu-napoletano.md b/content/ragu-napoletano.md index 22cd82f..1426682 100644 --- a/content/ragu-napoletano.md +++ b/content/ragu-napoletano.md @@ -1,13 +1,13 @@ --- title: "Ragu Napoletano" date: 2021-05-13 -tags: ['tomato', 'sauce', 'italian', 'pork', 'veal'] +tags: ['sauce', 'italian'] author: mfed3 --- This recipe is known by Italian-Americans as "Sunday Gravy", which originated from the Southern Italian dish Ragu Napoletano. This is my variation of my family's version which was passed down 3 generations to me. -![Ragu Napoletano](pix/ragu-napoletano-01.webp) +![Ragu Napoletano](/pix/ragu-napoletano.webp) - ⏲️ Prep time: 30-60 min - 🍳Cook time: 4-5 hrs @@ -46,16 +46,14 @@ This recipe is known by Italian-Americans as "Sunday Gravy", which originated fr ## Directions 1. If you already have tomato sauce skip to step 5 -2. For fresh tomatoes, wash and cut out off the green stems of the tomatoes and cut them into a few chunks and lightly salt them over a collander or strainer so they release water and break down quicker -3. For canned tomatoes, use your hands to crush the peeled tomatoes (don't use a food processor) -4. In a large stock pot cook down the tomatoes for approximately 30 mins then use a food mill or strainer to remove the skins and seeds to yield tomato sauce (this can be done beforehand and frozen / canned for months) -![Sauce](pix/ragu-napoletano-02.webp) -5. Mix all the ingredients in the Meatballs section by hand and form equal sized meatballs -6. Either bake the meatballs at 400°F until brown or fry them with the the other meats in step 7 -7. Coat the bottom of a dutch oven or large stock pot with olive oil and sear each meat one by one, removing from the pot once browned on the outside (do not cook the meat all the way through) -8. Sweat the onion and garlic, then deglaze the pan with the red wine -9. Fill the pot with the seared meat, tomato sauce, add the fresh basil, then season with dried oregano, red pepper, salt, pepper, and a pinch of sugar to taste -![Meats](pix/ragu-napoletano-01.webp) -10. Cook on very low flame uncovered for 4-5 hours stirring making sure it doesn't burn -11. Serve over cooked dry pasta such as ziti, penne, rigatoni -12. Portion the sauce and meats and freeze in containers for up to 4-6 months +2. For fresh tomatoes, wash and cut out off the green stems of the tomatoes and cut them into a few chunks and lightly salt them over a collander or strainer so they release water and break down quicker. +3. For canned tomatoes, use your hands to crush the peeled tomatoes (don't use a food processor). +4. In a large stock pot cook down the tomatoes for approximately 30 mins then use a food mill or strainer to remove the skins and seeds to yield tomato sauce (this can be done beforehand and frozen / canned for months). +5. Mix all the ingredients in the Meatballs section by hand and form equal sized meatballs. +6. Either bake the meatballs at 400°F until brown or fry them with the the other meats in step 7. +7. Coat the bottom of a dutch oven or large stock pot with olive oil and sear each meat one by one, removing from the pot once browned on the outside (do not cook the meat all the way through). +8. Sweat the onion and garlic, then deglaze the pan with the red wine. +9. Fill the pot with the seared meat, tomato sauce, add the fresh basil, then season with dried oregano, red pepper, salt, pepper, and a pinch of sugar to taste. +10. Cook on very low flame uncovered for 4-5 hours stirring making sure it doesn't burn. +11. Serve over cooked dry [pasta](/pasta) such as ziti, penne, rigatoni. + Alternatively, freeze the sauce and meats in containers for up to 4-6 months. diff --git a/content/ravioli.md b/content/ravioli.md index c90ce04..6f61202 100644 --- a/content/ravioli.md +++ b/content/ravioli.md @@ -5,7 +5,7 @@ tags: ['pasta', 'italian'] author: mfed3 --- -![Ravioli](/pix/ravioli-01.webp) +![Ravioli](/pix/ravioli.webp) - ⏲️ Prep time: 30 min - 🍳Cook time: 2 min @@ -47,14 +47,11 @@ author: mfed3 14. Take out the dough and cut it into 4 pieces, keeping the ones not currently being worked on covered so they don't dry out 15. Roll the dough out with a pasta machine down to the point where you can just barely see your hand through it (setting 2-3 out of 7) or roll it out with a rolling pin into a long sheet, maybe like 16 x 8 inches or so 16. At this point you can either cut the sheet in half and make two sheets, a top and bottom, or one sheet, where you will fold the dough over and use the folded seam as one side of the ravioli -![Lobster Ravioli](/pix/ravioli-02.webp) 17. Using a teaspoon, evenly space out the ricotta filling onto the sheets, leaving a few inches on each side for the seams 18. As stated in step 16, either take the 2nd sheet and place it over top or fold over the dough and press down firmly, forcing out any air and making sure the two pieces of dough stick 19. You may need to brush some water onto the dough if it is too heavily floured and not sticking 20. Using a fancy pasta cutter, a knife, or even a pizza cutter, cut evenly between the seams of the raviolis to separate them 21. If you used a pasta cutter, you are now done, store the raviolis on a floured wax paper sheet or freeze them for later -![Finished Ravioli](/pix/ravioli-03.webp) 22. If you don't have a pasta cutter, use a fork to press down the dough around the edges of the cut raviolis to ensure they are firmly closed and no leaks or air bubbles are visible, or else they will explode when cooked 23. To cook, throw them in salted boiling water and they will let you know when they're done when they float to the top (1-2 minutes) 24. Serve the seafood version with a simple fresh red sauce and basil, or spice it up a bit and go with a base of red sauce with some added heavy cream, and a pinch of red pepper flakes to make a pink sauce for the seafood version -![Served Ravioli](/pix/ravioli-04.webp) diff --git a/content/refried-beans.md b/content/refried-beans.md index be3c3ee..de3299b 100644 --- a/content/refried-beans.md +++ b/content/refried-beans.md @@ -38,5 +38,3 @@ As usual, the ingredients here are for about two adult portions: 6. Mash the beans and mix. Let them fry at medium-low to medium heat for about 5 to 10 minutes, mixing from time to time. 7. Serve, and enjoy with some totopos. - -Originally published at [https://www.yaroslavps.com/food/refried-beans/](https://www.yaroslavps.com/food/refried-beans/) diff --git a/content/rice-pudding.md b/content/rice-pudding.md new file mode 100644 index 0000000..1532ed3 --- /dev/null +++ b/content/rice-pudding.md @@ -0,0 +1,24 @@ +--- +title: "Rice Pudding" +tags: ['rice', 'dessert', 'pudding'] +date: 1832-01-01 +author: "Miss Leslie" +--- + +## Ingredients + +- A quarter of a pound of rice. +- A quarter of a pound of butter. +- A quarter of a pound of sugar. +- A pint and a half of milk, or cream and milk. +- Six eggs. +- A tea-spoonful of mixed spice, mace, nutmeg and cinnamon. +- A half wine-glass of rose-water. + +## Directions + +1. Wash the rice. Boil it till very soft. Drain it and set it away to get cold. Put the butter and sugar together in a pan, and stir them till very light. Add to them the spice and rose-water. Beat the eggs very light, and stir them, gradually, into the milk. Then stir the eggs and the milk into the butter and sugar, alternately with the rice. +2. Bake it and grate nutmeg over the top. +3. Currants or raisins, floured, and stirred in at the last, will greatly improve it. + +It should be eaten cold, or quite cool. \ No newline at end of file diff --git a/content/sand-tarts.md b/content/sand-tarts.md new file mode 100644 index 0000000..2889ba7 --- /dev/null +++ b/content/sand-tarts.md @@ -0,0 +1,24 @@ +--- +title: Sand Tarts +tags: ['cookies', 'baking', 'dutch', 'pennsylvania'] +date: 2008-09-08 +author: "Pennsylvania Dutch Cooking" +--- + +This is a simple sand tarts dutch recipe. + +- ⏲️ Prep time: 15 min +- 🍳 Cook time: 10 min + +## Ingredients + +- 2 cups sugar +- 1 cup butter +- 4 eggs +- flour + +## Directions + +1. Work butter and part of the sugar together, then the remainder of the sugar and the eggs should be mixed in. Use enough flour to make very stiff. +2. Roll thin, cut out in small squares, wet top with two eggs beaten, sprinkle with sugar, cinnamon and chopped almonds. +3. Bake in moderate oven, 10 minutes. diff --git a/content/seafood-pasta.md b/content/seafood-pasta.md index c90891d..6146e32 100644 --- a/content/seafood-pasta.md +++ b/content/seafood-pasta.md @@ -1,7 +1,7 @@ --- title: "Garlic Butter Seafood Pasta" date: 2022-07-18 -tags: ['italian', 'pasta', 'quick', 'seafood', 'shrimp', 'garlic'] +tags: ['italian', 'pasta', 'quick', 'seafood', 'shrimp'] author: nelson-morrow --- diff --git a/content/shakshouka.md b/content/shakshouka.md index a69e0ea..c6473fe 100644 --- a/content/shakshouka.md +++ b/content/shakshouka.md @@ -12,7 +12,7 @@ This recipe is a quick and simple version for a delicious breakfast. - 🍳 Cook time: 10 min - 🍽️ Servings: 2 -![Shakshouka](/pix/shakshouka-02.webp) +![Shakshouka](/pix/shakshouka.webp) ## Ingredients @@ -33,7 +33,6 @@ This recipe is a quick and simple version for a delicious breakfast. 6. Stir and wait for it to get denser 7. Knock the eggs in 8. Season the eggs -![Shakshouka](/pix/shakshouka-01.webp) 9. Cover the pan with a lid 10. Cook until eggs are laid 11. Add chives diff --git a/content/shortcrust-pastry-biscuits.md b/content/shortcrust-pastry-biscuits.md new file mode 100644 index 0000000..dc4780b --- /dev/null +++ b/content/shortcrust-pastry-biscuits.md @@ -0,0 +1,28 @@ +--- +title: Shortcrust pastry biscuits +tags: ['baking', 'basic', 'breakfast', 'cookies'] +date: 2025-09-25 +author: "pestanzul" +--- + +![Shortcrust pastry biscuits](/pix/shortcrust-pastry-biscuits.webp) + +This is a basic recipe from which many variants can be created. +For example, you could add powedered cocoa (4 tsp), honey (4 tsp), or grated chocolate (80 g). +You may also use mashed fruit, but since it contains much water you would then have to add flour to restore the original consistency of the dough. + +- ⏲️ Prep time: 10 min +- 🍳 Cook time: 45 min +- 🍽️ Servings: 10 + +## Ingredients + +- 8 servings [shortcrust pastry](/shortcrust-pastry) + +## Directions + +1. Preheat the oven to 170 °C in static mode. +2. Create small balls of dough, place them on baking paper and flatten them slightly. + They won't rise, so you're deciding here the size of the biscuits. +3. Cook in the oven. + It should take about 45 minutes but it depends on the size and shape of the biscuits, so you would do better to start checking after 30. diff --git a/content/shortcrust-pastry.md b/content/shortcrust-pastry.md new file mode 100644 index 0000000..96682f9 --- /dev/null +++ b/content/shortcrust-pastry.md @@ -0,0 +1,34 @@ +--- +title: Shortcrust pastry +tags: ['baking', 'basic', 'dough', 'sweet'] +date: 2025-09-25 +author: "pestanzul" +--- + +Shortcrust pastry is the base recipe for many baked sweets. +The ingredients below are roughly enough for an 8 slices [crostata](/crostata), but servings are reduced if the dough is used alone (e. g. for biscuits). + +- ⏲️ Prep time: 30 min +- 🍽️ Servings: 8 + +## Ingredients + +- 500 g flour +- 250 g butter +- 150 g powdered sugar +- 2 eggs + +## Directions + +1. Cut the butter in slices, put it in a large bowl and leave it at room temperature until it's easy to knead. +2. Add the powdered sugar and knead until uniform. + From now on, pay attention to knead fast enough so that the butter doesn't melt. + If it does, place the dough in the fridge for 15-30 minutes before going on. +3. Add the eggs and knead. + It's not necessary that the dough is perfectly uniform. +4. Add all the flour and knead. + Don't knead too much after adding the flour, or the dough won't reach its typical crumbliness. + The dough is ready when it's uniform and the surface cracks when you bend it. +5. Roll out the dough on baking paper. + Don't make it too thin: it's not supposed to rise, so it would burn during cooking. +6. Keep in the fridge for 15-30 minutes before use. diff --git a/content/shrimp-and-grits.md b/content/shrimp-and-grits.md index ef02dc2..88bd6a4 100644 --- a/content/shrimp-and-grits.md +++ b/content/shrimp-and-grits.md @@ -5,7 +5,7 @@ tags: ['american', 'fish', 'breakfast'] author: carl-zimmerman --- -This recipe is derived from Smokin' & Grillin' wit AB -- [youtube](https://youtu.be/cjlDBPlTqS0) +This recipe is derived from [Smokin' & Grillin' wit AB](https://youtu.be/cjlDBPlTqS0). - ⏲️ Prep time: 5 min - 🍳 Cook time: 20 min diff --git a/content/slow-cooked-lamb-with-lemon.md b/content/slow-cooked-lamb-with-lemon.md index 16f6e2e..b329d63 100644 --- a/content/slow-cooked-lamb-with-lemon.md +++ b/content/slow-cooked-lamb-with-lemon.md @@ -1,7 +1,7 @@ --- title: "Slow-cooked Lamb with Lemon" author: ben-stox -tags: ['lamb', 'roast', 'lemons', 'mediterranean'] +tags: ['lamb', 'roast', 'lemon', 'mediterranean'] date: 2022-04-16 --- diff --git a/content/slowcooked-green-bean-beef-soup-supreme.md b/content/slowcooked-green-bean-beef-soup-supreme.md new file mode 100644 index 0000000..c84cb71 --- /dev/null +++ b/content/slowcooked-green-bean-beef-soup-supreme.md @@ -0,0 +1,33 @@ +--- +title: Slowcooked Green Bean Beef Soup Supreme +tags: ['beef', 'vegetables', 'stew', 'soup', 'crockpot', 'slowcooked', 'spice', 'adaptable'] +date: 2025-11-13 +author: "Bradley Gustin" +--- + +A spicy, slowcooked meal with vegetables, beef, and premade soup. Made with ingredients easily obtained at a grocery store on the cheap, and will last a single person about a week. Many ingredients in this recipe can be supplimented depending on your flavour pallette or preferences. Say for example the green beans can be replaced with other mundane veggies, or the beef with another meat such as venison or chicken. + +![Slowcooked Green Bean Beef Soup Supreme](/pix/slowcooked-green-bean-beef-soup-supreme.webp) + +- ⏲️ Prep time: 10 min +- 🍳 Cook time: 400 min +- 🍽️ Servings: 6 + +## Ingredients + +- 1x Seasoned Meat package (beef, peppers, some rub) +- 1-2 cups of water (250-450 ml) +- 2x Cans french cut green beans (Or Diced green beans) +- 3x Small Cans chicken noodle soup +- 1-4x Jalapenos, depending on preferred spice level (optional) + +## Directions + +1. Place the slow cooker on HIGH to let warm up, and pre-thaw the Seasoned Meat Package if applicable. +3. Place the Seasoned Meat in the slow cooker on HIGH for 2-3 hours with 1-2 cups of water to produce vapors, 3-4 hours if you prefer the meat to be more pull-apart. +4. Once the meat is semi-cooked, cut the meat down into thirds or fourth sections. The inside should still be pink and not fully cooked. +4. Dump the cans of soup and green beans into the slow cooker. +5. Dice and cut the jalapenos, then dump into slow cooker. +6. Let cook on HIGH for another 3 or so hours. Taste with a spoon midway to verify flavour or make any adjustments as needed (Add spices, thin with additional water, ETC). +7. Seperate or "pull-apart" the meat within the slow cooker to ensure fully cooked and to release additional flavours. +8. Turn off the slow cooker and turn lid partially to let hot air vent. Let sit for 30 minutes to cool before serving. \ No newline at end of file diff --git a/content/smoked-turkey.md b/content/smoked-turkey.md new file mode 100644 index 0000000..1a2abb6 --- /dev/null +++ b/content/smoked-turkey.md @@ -0,0 +1,38 @@ +--- +title: "Smoked Turkey" +date: 2021-03-30 +tags: ['basic', 'american', 'turkey'] +author: daddy-warcrimes +--- + +Turkey, smoked on a charcoal grill + +![Smoked Turkey](/pix/smoked-turkey.webp) + +- ⏲️ Prep time: 120 min +- 🍳 Cook time: 90-180 min +- 🍽️ Servings: 4 4-15 + +## Ingredients + +- 1 turkey, 5-15 lb. (thawed) +- 1-2 cups whipped butter (room temperature) +- 2 cup chicken broth +- 1-4 tbsp garlic powder (optional) +- 1 lb mixed vegetables (carrots, potatoes, broccoli, etc.) (optional) + +## Directions + +1. Mix garlic powder into the whipped butter. +2. Remove giblets and other materials from the turkey cavity. +3. Rinse the turkey and pat dry with a towel. +4. Liberally coat the turkey with the whipped butter mixture. Ensure the entire surface is coated. +5. Place turkey in a foil baking pan with mixed vegetables. If available, use a rack to elevate the turkey from the bottom of the pan. +6. Add chicken broth until it coats the bottom of the pan. +7. Cover the pan in foil. +8. Ignite the charcoal grill; arrange the coals for indirect cooking. Try to maintain a temperature of 300-400°F. +9. Place the turkey in pan on the grill and cook indirectly for 1 hour. +10. Remove the foil, and continue cooking over indirect heat. +11. Periodically (every 15-30 minutes) baste the turkey with its own juices. If the bottom of the pan is dry, add chicken broth and reduce heat. +12. Remove when the turkey reaches an internal temperature of 160°F in the breast. +13. Allow to rest for 10 minutes before carving. diff --git a/content/southern-biscuits.md b/content/southern-biscuits.md index 36ac031..a9ce8e8 100644 --- a/content/southern-biscuits.md +++ b/content/southern-biscuits.md @@ -1,7 +1,7 @@ --- title: "Southern Biscuits" date: 2021-03-23 -tags: ['american', 'southern'] +tags: ['american'] author: "Ian S. Pringle" --- diff --git a/content/spaghetti-sauce.md b/content/spaghetti-sauce.md new file mode 100644 index 0000000..27f6527 --- /dev/null +++ b/content/spaghetti-sauce.md @@ -0,0 +1,31 @@ +--- +title: Spaghetti Sauce +tags: ['tomato', 'sauce', 'fasting', 'pasta', 'italian'] +date: 2025-01-02 +author: "Jimmy B" +--- + + + +- ⏲️ Prep time: 15 min +- 🍳 Cook time: 45 min +- 🍽️ Servings: 10+ + +## Ingredients + +- 4 28 oz cans of whole or diced tomatoes +- 1 6 oz can of tomato paste +- 12 garlic gloves +- 3/4 cup of olive oil +- basil (optional) +- red pepper flakes (optional) + +## Directions + +1. Peel and mince garlic. +2. Heat 1/2 a cup of olive oil in a large pot (high-low to low-medium heat), and heat the garlic until golden and fragrant. +3. Add the tomato paste and 4 cans of tomatos and bring to a simmer. If adding red pepper flakes add them now. +4. Cook uncovered for 45 minutes, stirring occasionally. +5. Add a pinch of salt, the remaining 1/4 cup of olive oil, and basil if you are adding that. + +\n diff --git a/content/spanish-tortilla.md b/content/spanish-tortilla.md index 9c89959..949af40 100644 --- a/content/spanish-tortilla.md +++ b/content/spanish-tortilla.md @@ -1,7 +1,7 @@ --- title: "Spanish Tortilla" date: 2021-03-21 -tags: ['spanish', 'potato', 'eggs', 'tortilla'] +tags: ['spanish', 'potato', 'eggs'] author: octopusonfire --- diff --git a/content/spiced-cantaloupe.md b/content/spiced-cantaloupe.md new file mode 100644 index 0000000..a1e3b1e --- /dev/null +++ b/content/spiced-cantaloupe.md @@ -0,0 +1,32 @@ +--- +title: Spiced cantaloupe +tags: ['cantaloupe', 'dutch', 'spiced', 'pennsylvania'] +date: 2008-09-08 +author: "Pennsylvania Dutch Cooking" +--- + +This is a simple spiced cantaloupe recipe. + +- ⏲️ Prep time: 20 min +- 🍳 Cook time: 1.5 hours +- 🍽️ Servings: 6 + +## Ingredients + +- 3 lbs cantaloupe +- 1/2 tbsp alum +- 2 qts water +- 3 cups sugar +- 1 pt vinegar +- 2 sticks cinnamon +- 1/2 tbsp whole cloves +- 1 tsp allspice + +## Directions + +1. Pare the cantaloupe, remove seeds and cut into strips, 1x2 inch or squares. +2. Dissolve the alum in the water and bring to a boil. +3. Add the cantaloupe and cook for 15 minutes. +4. Drain well. +5. Combine vinegar, sugar and spices. Add the cantaloupe and simmer slowly until fruit is transparent (about 45 minutes). +6. Place in hot sterilized jars and seal. diff --git a/content/stracciatella-soup.md b/content/stracciatella-soup.md new file mode 100644 index 0000000..edb634d --- /dev/null +++ b/content/stracciatella-soup.md @@ -0,0 +1,28 @@ +--- +title: Stracciatella soup +tags: ['eggs', 'soup'] +date: 2025-09-25 +author: "pestanzul" +--- + +![Stracciatella soup](/pix/stracciatella-soup.webp) + +- ⏲️ Prep time: 15 min +- 🍽️ Servings: 1 + +## Ingredients + +- 2 eggs +- 500 ml broth +- Olive oil (optional) + +## Directions + +1. Beat the eggs in a bowl. +2. Heat broth to boiling. +3. Pour the eggs in the broth without removing from the stovetop. +4. Stir with a whip until eggs coagulate. +5. Serve broth and eggs together. +6. If you want, you may season the dish with some olive oil. + +This dish is best accompanied with toasted bread. diff --git a/content/stuffed-round-squash.md b/content/stuffed-round-squash.md index 3cf8d9d..17ada20 100644 --- a/content/stuffed-round-squash.md +++ b/content/stuffed-round-squash.md @@ -5,7 +5,7 @@ tags: ['supper', 'rice', 'vegetables', 'cheesefare', 'fasting'] author: "Marco Fleres" --- -![](/pix/stuffed-round-squash-02.webp) +![](/pix/stuffed-round-squash.webp) Round Squash, Zucchini, or Courguettes can be served as main dish (2 servings per person) or as accompaniment. The amount of squash should be adjusted according to their size. This recipe uses ones the size of a fist. @@ -22,8 +22,8 @@ Round Squash, Zucchini, or Courguettes can be served as main dish (2 servings pe ## Directions -1. Cook the rice. This usually takes 20 minutes. In the meantime, cut the onion into small cubes, grate the carrot, and cut the squash in halves. Scoop the squash halves, and cut the core in small cubes. Save them for later. ![](/pix/stuffed-round-squash-00.webp) -2. Strain the rice and let it cool. On an oiled pan, mix the onion, carrot and squash core, and cook them for 10 minutes. You may now add seasoning. ![](/pix/stuffed-round-squash-01.webp) +1. Cook the rice. This usually takes 20 minutes. In the meantime, cut the onion into small cubes, grate the carrot, and cut the squash in halves. Scoop the squash halves, and cut the core in small cubes. Save them for later. +2. Strain the rice and let it cool. On an oiled pan, mix the onion, carrot and squash core, and cook them for 10 minutes. You may now add seasoning. 3. Place the squash halves facing down on a metal griddle in the oven. Add the rice to the vegetables, stir, and cook for 10 more minutes. 4. Flip the squash, stuff them with cheese and the vegetables mixture, and put them again in the oven for 10 minutes at max heat. 5. Serve. diff --git a/content/stuffed-vegetables.md b/content/stuffed-vegetables.md new file mode 100644 index 0000000..bd620ea --- /dev/null +++ b/content/stuffed-vegetables.md @@ -0,0 +1,35 @@ +--- +title: Stuffed vegetables +tags: ['baking', 'cheesefare', 'vegetables'] +date: 2025-09-25 +author: "pestanzul" +--- + +![Stuffed vegetables](/pix/stuffed-vegetables.webp) + +- ⏲️ Prep time: 15 min +- 🍳 Cook time: 45 min +- 🍽️ Servings: 2 + +## Ingredients + +- 1 medium-sized tomato +- 1 sweet pepper +- 1 courgette +- 1 elongated aubergine +- 100-150 g grated bread +- about 50 g grated Parmigiano cheese +- parsley (fresh is best, dry is fine) +- extra virgin olive oil +- salt (optional) + +## Directions + +1. Cut all the vegetables in half on the long side. + You may remove the seeds and some of the pulp from the tomato and the courgette, but not too much or you will get just burnt vegetable skin. +2. Place the vegetables on baking paper in a baking tray. +3. Sprinkle parsley over the vegetables, then, if you want, a little salt. +4. Add copious grated bread, then sprinkle Parmigiano cheese all over it. +4. Add enough olive oil to wet all the bread. + If you don't use enough oil, grated bread won't stick together and may burn. +5. Bake for about 45 minutes in the oven pre-heated to 170 °C. diff --git a/content/sugar-free-brown-sugar-peanut-butter-cookies.md b/content/sugar-free-brown-sugar-peanut-butter-cookies.md new file mode 100644 index 0000000..51bc443 --- /dev/null +++ b/content/sugar-free-brown-sugar-peanut-butter-cookies.md @@ -0,0 +1,39 @@ +--- +title: "Sugar-Free Brown Sugar Peanut Butter Cookies" +tags: ['dessert', 'cookies', 'sweet', 'peanut-butter', 'sugar-free'] +date: 2026-08-10 +author: mcginnisa +--- + +Soft, chewy, and brown-sugary, built around a brown-sugar-style erythritol/stevia blend (such as Truvia Sweet Complete Brown) instead of sugar. + +- ⏲️ Prep time: 45 min +- 🍳 Cook time: 11 min +- 🍽️ Servings: 24 + +## Ingredients + +- 1 cup creamy peanut butter, no sugar added, well stirred +- 6 tbsp unsalted butter, softened +- 0.8 cup brown-sugar-style erythritol/stevia blend, lightly packed +- 1 large egg, room temperature +- 1 large egg yolk, room temperature +- 3 tbsp heavy cream or whole milk +- 2 tsp vanilla extract +- 1.3 cups all-purpose flour, spooned and leveled +- 0.8 tsp baking soda +- 0.8 tsp fine sea salt +- 0.5 tsp flaky sea salt, for finishing + +## Directions + +1. Powder the sweetener: run it in a blender or food processor until it looks like powdered sugar. This is the step that keeps the cookies from tasting gritty, so don't skip it. Let the dust settle before opening the lid. +2. Cream the butter and powdered sweetener with a hand mixer until pale and fluffy. Take the full time here. +3. Beat in the peanut butter, then the egg, egg yolk, cream, and vanilla. Mix until completely smooth and glossy, scraping the bowl once. +4. Add the flour, baking soda, and fine sea salt. Mix on low just until the last dry streaks disappear, then stop. Overmixing makes them tough. +5. Cover and refrigerate the dough 30 minutes. It will be soft and sticky at first; chilling makes it scoopable and keeps the cookies thick. +6. Heat the oven to 350°F and line two sheets with parchment. Roll the dough into balls of about 1 1/2 tbsp each, space them 2 inches apart, and press a light crosshatch with a fork. Keep them chunky and don't flatten them out. +7. Bake 10-11 minutes. Pull them when the edges are set but the centers still look puffy and underbaked. The sweetener firms up a lot as it cools, so a cookie that looks done in the oven will be dry on the plate. +8. Sprinkle immediately with the flaky sea salt, then leave the cookies on the hot sheet for a full 15 minutes without moving them. They're fragile hot and finish setting as they cool. + +Spoon the flour into the measuring cup and level it with a knife; dipping the cup into the bag packs in an extra 20-25%, which is the fastest way to end up with dry cookies. If you taste any bitterness from the sweetener, add another 1/4 tsp of fine salt next batch, since salt suppresses bitterness better than more sweetener does. Keeps airtight at room temperature 4-5 days, and gets chewier overnight. Raw dough balls can be frozen and baked from frozen with 2 extra minutes. diff --git a/content/sunday-milkshake.md b/content/sunday-milkshake.md index e32a86b..e6a9eed 100644 --- a/content/sunday-milkshake.md +++ b/content/sunday-milkshake.md @@ -34,5 +34,3 @@ These are for about 4 glasses or 1 liter: Basically anything is better consumed fresh, but it is especially the case for this milkshake recipe. If you leave it sitting for more than 10-15 minutes it won't be so delicious anymore. - -Originally published at [https://www.yaroslavps.com/food/sunday-morning-milkshake/](https://www.yaroslavps.com/food/sunday-morning-milkshake/) diff --git a/content/swedish-pancakes.md b/content/swedish-pancakes.md index aaceb11..d1c1d23 100644 --- a/content/swedish-pancakes.md +++ b/content/swedish-pancakes.md @@ -5,7 +5,7 @@ tags: ['breakfast', 'swedish', 'pancake'] author: "Matt Bogenhagen" --- -![Swedish Pancakes](/pix/swedish-pancakes-00.webp) +![Swedish Pancakes](/pix/swedish-pancakes.webp) - ⏲️ Prep time: 10 min - 🍳 Cook time: 30 min @@ -27,5 +27,3 @@ author: "Matt Bogenhagen" 3. Use about 1/2 cup batter on griddle and tilt until spread evenly over griddle surface. 4. When edges of pancake start to firm-up use spatula and free up the outside inch or two to achieve a clean removal for flipping later. 5. First side will take about a minute or more the second side will take half that time. Pick up at middle of pancake with spatula then place on plate and fold over. The pancake will then be four layers thick 10" x 2" long. Serve with syrup on top or anything you choose, my wife likes peanut butter and I prefer to spread a little butter on it before adding syrup. Maybe you prefer adding fruits of your choice. - -![Swedish Pancakes](/pix/swedish-pancakes-01.webp) diff --git a/content/tabouleh.md b/content/tabouleh.md index cc201c6..1d07649 100644 --- a/content/tabouleh.md +++ b/content/tabouleh.md @@ -12,8 +12,8 @@ author: joel-maxuel ## Ingredients -- 2 cups Cracked Wheat (bulghur) -- 2 cups Very Hot Water (or as directed) +- 2 cups Cracked Wheat (bulghur) +- 2 cups Very Hot Water (or as directed) - 1 Cucumber, chopped - 2 small Tomatoes, chopped - 1 bunch Green Onions, sliced diff --git a/content/tanzania-tea-with-milk.md b/content/tanzania-tea-with-milk.md index d6e6c8f..ac75503 100644 --- a/content/tanzania-tea-with-milk.md +++ b/content/tanzania-tea-with-milk.md @@ -1,11 +1,11 @@ --- -title: "Tanzanian Tea w/ Milk" +title: "Tanzania Tea with Milk" date: 2021-04-20 tags: ['drink', 'milk', 'quick'] author: extramundane --- -![tea-n-milk](/pix/tanzania-tea-with-milk-01.webp) +![Tanzanian tea with milk](/pix/tanzania-tea-with-milk.webp) This is a very traditional simple beverage from Tanzania, a country in East Africa. While I stayed there in Mwanza and Dar es Salaam, they would always have this option for breakfast (or in general). @@ -24,7 +24,6 @@ the box lol) ## Directions -![tea](/pix/tanzania-tea-with-milk-02.webp) 1. Bring some hot water to boil and seep the tea. Depending on how strong you like it, you can do this for up to 10 min at most. Be warned; typically black teas are very strong. diff --git a/content/tarta-de-santiago.md b/content/tarta-de-santiago.md index 1ec7c78..b1b4e65 100644 --- a/content/tarta-de-santiago.md +++ b/content/tarta-de-santiago.md @@ -1,7 +1,7 @@ --- title: "Tarta de Santiago" date: 2022-07-03 -tags: ['spanish', 'almond', 'cake', 'galician'] +tags: ['spanish', 'cake', 'galician'] author: laura-alvarez --- @@ -33,4 +33,4 @@ Delicious Spanish almond cake or famously known as tarta de Santiago. This is a ## Notes -* As I mentioned earlier, this cake is dusted with icing sugar with an imprint of Santiago's cross on its top surface. You can also make an imprint of a scallop shell. Or with no imprint at all. Your choice. \ No newline at end of file +* As I mentioned earlier, this cake is dusted with icing sugar with an imprint of Santiago's cross on its top surface. You can also make an imprint of a scallop shell. Or with no imprint at all. Your choice. diff --git a/content/tarte-merengada.md b/content/tarte-merengada.md new file mode 100644 index 0000000..4261ea1 --- /dev/null +++ b/content/tarte-merengada.md @@ -0,0 +1,35 @@ +--- +title: Tarte Merengada de Limão +tags: ['meringue', 'lemon', 'pie', 'portuguese', 'sweet'] +date: 2023-03-27 +author: magikarp-salesman +--- + +![Meringe Lemon Pie](/pix/tarte-merengada.webp) + +This lemon meringue pie is a delicious dessert. Ideal for those with a sweet tooth, it is very easy to make and is ready in just half an hour. Enjoy! + +- ⏲️ Prep time: 10 min +- 🍳 Cook time: 20 min +- 🍽️ Servings: 20 + +## Ingredients + +- 200g of buttered cookies (shortcake) +- 80g of margarine +- 1 can of condensed milk (370g) +- 3 / 4 lemons ( 1 dl of juice + the outer scrapings ) +- 5 eggs +- 150g of sugar + +## Directions + +1. Pre-heat the oven to 220ºC. +2. Separate the yolk from the egg whites and mix the yolks with the condensed milk into whipped cream. +3. Meanwhile mash the cookies into a powder and mix it with the margarine while covering the bottom and sides of a pie dish. +4. Take the outer scrapings of a lemon with a gratter and squeeze the juice of all the lemons. +5. Mix the scrappings and the juice with the yolk and add to the pie dish. +6. Take it to the oven. +7. Meanwhile mix the egg whites until they start to foam, add the sugar then and keep mixing them until the meringe starts to be firm. +8. After 10 to 15 minutes in the oven, cover the surface of the pie with small dumpings of meringe with a spoon. +9. Reduce the heat of the oven to 160ºC and put the pie back into the oven until the meringe on top becomes golden brown. diff --git a/content/tiramisu.md b/content/tiramisu.md new file mode 100644 index 0000000..f513955 --- /dev/null +++ b/content/tiramisu.md @@ -0,0 +1,34 @@ +--- +title: Tiramisù +tags: ['dessert', 'italian', 'sweet'] +date: 2025-09-25 +author: "pestanzul" +--- + +![Tiramisù](/pix/tiramisu.webp) + +- ⏲️ Prep time: 20 min +- 🍽️ Servings: 8 + +## Ingredients + +- 4 eggs +- 100 g sugar +- 500 g mascarpone +- 300 g savoiardi biscuits +- coffee at room temperature +- cocoa powder + +## Directions + +1. Separate albumen and yolks and beat the latter with the sugar in a bowl. +2. Add the mascarpone and stir until uniform. +3. In another bowl, beat the albumens until stiff. +4. Add beaten albumens to the mascarpone cream gradually, stirring gently to not destroy the foam. +5. Cover the bottom of a baking tray with a layer of cream. +6. Cover it with a layer of savoiardi biscuits soaked in coffee. +7. Add another layer of cream, then another of coffee-soaked savoiardi. + Savoiardi of the second layer should be orthogonal to those of the first, so that the structure is more solid and slices collapse less when they are moved. +8. Add one last layer of cream. +9. Sprinkle cocoa powder on top. +10. Store in the fridge for three hours. diff --git a/content/torta-frita-criolla.md b/content/torta-frita-criolla.md index 185ffa2..3aebdfa 100644 --- a/content/torta-frita-criolla.md +++ b/content/torta-frita-criolla.md @@ -5,7 +5,7 @@ date: 2022-06-23 author: "bernardo-slongo" --- -A "merienda" (afternoon meal) that is intertwined with the history of colonization on the River Plate region. Never have it by yourself, instead with friends or family, and a cup/gourd of Mate. +A "merienda" (afternoon meal) that is intertwined with the history of colonization on the River Plate region. Never have it by yourself, instead with friends or family, and a cup/gourd of Mate. - ⏲️ Prep time: 1h 10min or 2h 10min, (depending on how long you leave it to rest.) - 🍳Cook time: 10 minutes. @@ -16,7 +16,7 @@ A "merienda" (afternoon meal) that is intertwined with the history of colonizati - 1.1 pound (1/2 kilo) of all-purpose flour. - 4 tablespoons of lard or butter. - 1/2 cup of water mixed with a teaspoon of salt. -- Oil or grease of choice for frying. (Modern Argentines use refined tallow or sunflower seed oil, but for the real gaucho way, unrefined lard or tallow is the right choice) +- Oil or grease of choice for frying. (Modern Argentines use refined tallow or sunflower seed oil, but for the real gaucho way, unrefined lard or tallow is the right choice) - Sugar, cinnamon, or herbs and spices of choice (Optional) ## Directions @@ -24,6 +24,6 @@ A "merienda" (afternoon meal) that is intertwined with the history of colonizati 1. Add the flour on a bowl, and the grease in ambient temperature in the middle. 2. Mix flour and grease with your fingertips, while slowly adding the salt water, until you end up with a dough ball. 3. Knead it energically, until the dough forms bubbles on its surface. -4. Let it rest for 1 or 2 hours, and then form little balls, the size you'd do for a chocolate chip cookie, smash them to a disc shape, then poke a small hole in the middle. +4. Let it rest for 1 or 2 hours, and then form little balls, the size you'd do for a chocolate chip cookie, smash them to a disc shape, then poke a small hole in the middle. 5. Fry it on abundant grease until golden brown, remove it with a perforated spoon, then put it on a bowl with paper towels to absorb excess grease. -6. Add garnishes, but it is not essential, due to how rich and filling the dish is. +6. Add garnishes, but it is not essential, due to how rich and filling the dish is. diff --git a/content/tuna-sub.md b/content/tuna-sub.md index 46d306b..c8111a4 100644 --- a/content/tuna-sub.md +++ b/content/tuna-sub.md @@ -1,7 +1,7 @@ --- title: "Tuna Sub" date: 2021-03-12 -tags: ['fish', 'sandwich', 'quick', 'cheesefare'] +tags: ['tuna', 'sandwich', 'quick', 'cheesefare'] --- Use the best tuna you can find. I like oil-packed but water is OK. Someone you know has a tuna salad recipe. diff --git a/content/turkish-red-lentil-soup.md b/content/turkish-red-lentil-soup.md index 61853d7..6962b02 100644 --- a/content/turkish-red-lentil-soup.md +++ b/content/turkish-red-lentil-soup.md @@ -34,5 +34,5 @@ Serve with a squeeze of lemon and alongside turmeric flatbread. 4. Add the tomato paste and stir it around for 1 minute. Add cumin, mint, thyme, and the paprika/pepper flakes not reserved - and saute for 10 seconds to bloom the spices. Immediately add the lentils, water, broth, and salt. Bring the soup to a boil. 5. Once boiling, reduce heat to a medium, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are fully softened. 6. Meanwhile, heat the remaining olive oil in a small sauce pan over medium heat, and swirl in the reserved paprika and red pepper flakes. The moment you see the paprika start to bubble, remove the pan from the heat. -7. Blend the soup to reach the desired consistency. Taste for seasoning. +7. Blend the soup to reach the desired consistency. Taste for seasoning. 8. Divide soup into bowls and drizzle the paprika oil on top of each serving. diff --git a/content/turmeric-flatbread.md b/content/turmeric-flatbread.md index 1549320..cc35cdb 100644 --- a/content/turmeric-flatbread.md +++ b/content/turmeric-flatbread.md @@ -21,8 +21,8 @@ A great companion to Turkish Red Lentil Soup. ## Directions -1. Combine flour, turmeric, salt and baking powder. -2. Stir in 1/3 cup water and the olive oil. -3. Knead until smooth (1-2 min). Cover and set aside 15 minutes. -4. Cut the dough into 4 pieces; flatten each into a 6-inch round. +1. Combine flour, turmeric, salt and baking powder. +2. Stir in 1/3 cup water and the olive oil. +3. Knead until smooth (1-2 min). Cover and set aside 15 minutes. +4. Cut the dough into 4 pieces; flatten each into a 6-inch round. 5. Cook one at a time in an oiled skillet over medium-high heat, flip when browned (2 mins). diff --git a/content/ukrainian-vareniki.md b/content/ukrainian-vareniki.md index 59d99ea..48dd7b8 100644 --- a/content/ukrainian-vareniki.md +++ b/content/ukrainian-vareniki.md @@ -1,11 +1,11 @@ --- title: "Ukrainian Vareniki" date: 2021-04-06 -tags: ['ukrainian', 'dumpling', 'potato'] +tags: ['ukrainian', 'potato'] author: vlad --- -(Vareniki/Dumplings) Vareniki are popular all over the world, but abroad they have different names. +Vareniki (Ukrainian for dumplings) are popular all over the world, but abroad they have different names. - ⏲️ Prep: 30 mins - 🍳 Cook time: 25 mins diff --git a/content/venezuelan-arepa.md b/content/venezuelan-arepa.md new file mode 100644 index 0000000..787edfe --- /dev/null +++ b/content/venezuelan-arepa.md @@ -0,0 +1,32 @@ +--- +title: "Venezuelan Arepa" +date: 2025-04-15 +tags: ['venezuelan', 'basic', 'breakfast', 'corn', 'quick'] +author: "Leliel" +--- + +Venezuelan Arepas (not to be confused with Colombian Arepas) are a tipical venezuelan dish. +They can be filled with dozens of things, and each presentation has a particular name, but they're still arepas. + +- ⏲️ Prep time: 10 min +- 🍳 Cook time: 5 min +- 🍽️ Servings: 3-4 + +## Ingredients + +- 2 ½ cups of water +- 2 cups of precooked corn flour +- delicatessen to taste + +## Directions + +1. Combine the water, the precooked corn flour, and a little bit of salt in a large mixing bowl. +2. Mix the ingredients by hand until no clumps remain in the resulting dough and it has a smooth but solid consistency. +3. Preheat a pan with oil over low heat. +4. Take a piece of dough and form a ball the size of the palm of your hand. +5. Carefully slap the ball side by side to make a disk neither too thick nor too thin. +6. Repeat the process with the remainder of the dough. +7. Put the arepas in the preheated pan and wait for it approximately 2 minutes and a half to flip it over. +8. When both sides are cooked, take them out of the pan. +9. Cut through the middle of the arepas with a butter knife, and brush them with butter. +10. Fill them with delicatessen to taste (ham, cheese, beans, mortadella, eggs, etc.) diff --git a/content/yogurt-cake.md b/content/yogurt-cake.md new file mode 100644 index 0000000..99f1330 --- /dev/null +++ b/content/yogurt-cake.md @@ -0,0 +1,40 @@ +--- +title: Yogurt cake +tags: ['cheesefare', 'dessert', 'sweet'] +date: 2025-09-25 +author: "pestanzul" +--- + +![Yogurt cake](/pix/yogurt-cake.webp) + +- ⏲️ Prep time: 30 min +- 🍳 Cook time: 45 min +- 🍽️ Servings: 15-20 + +## Ingredients + +- 300 g flour +- 180 g sugar +- 3 eggs +- 120 g butter +- 200 yogurt (raw or flavoured) +- Instant yeast +- Powdered sugar (optional) +- 100 g fruit of your choice (optional) + +## Directions + +1. Beat the yolks with the sugar. +2. Add the butter and stir until uniform. +3. Add the flour. You may sieve it to prevent lumps. Stir until uniform. +4. Add the yogurt and stir until uniform. +5. Beat the albumens in another bowl, then add them to the compound and stir until uniform. +6. The compound should now be thick, but still liquid enough to be poured. + If it's too thick, you may adjust it by adding yogurt or milk. +7. Add the yeast and stir. +8. Pour into a mould. + If you want to add fruit, cut it to small pieces or slices and add it after 2/3 of the compound, then cover with the remaining. + Alternatively, you may add it on top: it will sink during cooking. +9. You may now sprinkle powdered sugar on top, to create a thin, sweet crust +10. Cook in pre-heated oven at 180 °C. + This will take about 45 minutes, but start checking frequently after 30. diff --git a/content/yorkshire-puddings.md b/content/yorkshire-puddings.md index caa1505..1bc9525 100644 --- a/content/yorkshire-puddings.md +++ b/content/yorkshire-puddings.md @@ -31,4 +31,4 @@ Puddings may be preserved in freezer for up to a month. 6. Tip batter into a jug so that you may pour into the cupcake pan slots evenly and carefully. 7. Bake undisturbed ( opening oven will impede the rising ), until the puddings have puffed up and browned. -Originally published at https://www.bbcgoodfood.com/recipes/best-yorkshire-puddings +Originally published on [Good Food](https://www.bbcgoodfood.com/recipes/best-yorkshire-puddings). diff --git a/content/zaatar-chicken-bulgur-bowls.md b/content/zaatar-chicken-bulgur-bowls.md index 4c986a9..b34ae2c 100644 --- a/content/zaatar-chicken-bulgur-bowls.md +++ b/content/zaatar-chicken-bulgur-bowls.md @@ -12,18 +12,18 @@ author: joel-maxuel ## Ingredients -- 4 Chicken Breasts -- 1 cup Bulghur Wheat -- 1 oz Mixed Olives, drained -- 4 oz Baby Spinach, chopped -- 2 Tbsp Za'atar Spice Blend -- 2 Roma Tomatoes -- 1 Lemon -- 1/2 cup Feta Cheese, crumbled -- 2 Garlic Cloves, minced/grated -- 2 Tbsp White Vinegar -- 1 tsp Sugar -- Oil +- 4 chicken breasts +- 1 cup bulghur wheat +- 1 oz mixed olives, drained +- 4 oz baby spinach, chopped +- 2 tbsp za'atar spice blend +- 2 Roma tomatoes +- 1 lemon +- 1/2 cup feta cheese, crumbled +- 2 garlic cloves, minced/grated +- 2 tbsp white vinegar +- 1 tsp sugar +- oil ## Directions diff --git a/content/zaatar.md b/content/zaatar.md index cf4ebb3..8a2f6d2 100644 --- a/content/zaatar.md +++ b/content/zaatar.md @@ -1,8 +1,8 @@ --- -title: "Zaatar" -date: 2022-09-30 -tags: ['palestinian', 'lebanese', 'mediterranean', 'middle eastern', 'spice'] -author: Wael Karram +title: "Zaatar" +date: 2022-09-30 +tags: ['palestinian', 'lebanese', 'mediterranean', 'middle eastern', 'spice'] +author: "Wael Karram" --- This is a traditional Palestinian-Lebanese way of making Zaatar. @@ -12,15 +12,15 @@ This recipe scales for larger amounts so long you preserve the ratios. ## Ingredients -- 1 Cup Zaatar leaves (without the stalks), cleaned and dried. -- 1 Cup sesame (optionally roasted). -- 1 Cup Sumac. +- 1 cup zaatar leaves (without the stalks), cleaned and dried. +- 1 cup sesame (optionally roasted). +- 1 cup sumac. - 1 teaspoon salt. -- Optional: citric acid salt, for extra kick if the Sumac wasn't enough for you. +- citric acid salt (optional), for extra kick if the sumac wasn't enough for you ## Directions 1. Lightly roast the sesame in a wide pan until it get a golden brown color. 2. Wait for the sesame to completely cool down. -3. Mix everything together, starting from the Zaatar and sesame while adjusting the Sumac (optionally citric acid) and salt to taste. +3. Mix everything together, starting from the zaatar and sesame while adjusting the sumac (optionally citric acid) and salt to taste. 4. 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