add publicdomainrecipes.com recipes

2026-08-31 10:28:28 +01:00 · 2026-08-28 22:27:56 +02:00
parent 2d8642ec41
commit 06945593db
217 changed files with 2446 additions and 265 deletions
@@ -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.
@@ -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
@@ -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.
@@ -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)
+![Ardei umpluti](/pix/ardei-umpluti.webp)
-Farcies tomates with rice.
+
 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.
+- Around 120g of ground beef meat per person
- 1 or 2 onions.
+- 1 or 2 onions
- Condiments of your choice: Parsley, origan or cumin.
+- Condiments of your choice: Parsley, origan or cumin
 - Olive oil
- Salt and pepper.
+- Salt and pepper
- Optional: Bechamel.
+- 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.
@@ -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
+- Soy sauce
- Welsh Onion
+- Welsh onion
 ![Ingredients](/pix/arroz-chaufa-1.webp)
 ## 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.
@@ -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
@@ -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/))
+- 24 oz or 1 jar of Fradiavolo Sauce
- 1 box Mostaccioli Rigati or Penne Rigati ([Ronzoni](https://www.google.com/search?q=mostaccioli+rigati&tbm=shop))
+- 1 box mostaccioli rigati or penne rigate
- ~8 oz shredded Mozzarella Cheese ([Poly-O](https://www.walmart.com/ip/Polly-O-Mozzarella-Cheese-Chunk-with-Whole-Milk-16-oz-Pack/10448265))
+- ~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
+4. Bake at 350°F / 175°C for 20 minutes, or 375°F / 190°C for 15 minutes on convection bake.
   - 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")
@@ -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.
@@ -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.
@@ -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
 ---
@@ -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)
@@ -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!***
@@ -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.
@@ -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.
@@ -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/)
@@ -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.
@@ -1,7 +1,6 @@
 ---
 title: "Bloody Mary Mix"
 date: 2022-04-14
 date: 2021-03-19
 tags: ['drink', 'sweet', 'breakfast']
 author: front3ndninja
 ---
@@ -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!
@@ -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
@@ -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.
@@ -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.
@@ -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.
@@ -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.
@@ -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.
@@ -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.
@@ -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/)
@@ -1,7 +1,7 @@
 ---
 title: "Chicken Biscuit Potpie Recipe"
 date: 2021-03-11
-tags: ['chicken', 'milk']
+tags: ['chicken']
 author: front3ndninja
 ---
@@ -1,6 +1,6 @@
 ---
 title: "Chipolata Sausage in Balsamic Vinegar"
-tags: ['beef', 'oven', 'italian']
+tags: ['beef', 'baking', 'italian']
 date: 2022-07-27
 author: "Kensix"
 ---
@@ -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.
@@ -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.
@@ -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.
@@ -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.
@@ -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"
 ---
@@ -1,7 +1,7 @@
 ---
 title: "Coleslaw"
 date: 2021-05-08
-tags: ['side', 'cabbage', 'southern', 'salad']
+tags: ['side', 'cabbage', 'american', 'salad']
 author: declan-cash
 ---
@@ -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
 &nbsp;
 - ⏲️ 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.
@@ -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/)
@@ -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/)
@@ -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.
@@ -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.
@@ -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.
@@ -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
@@ -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)
@@ -1,6 +1,6 @@
 ---
 title: Dulce de Leche
-tags: ['Argentinian', 'Milk', 'Slowcooked', 'Traditional']
+tags: ['argentinian', 'milk', 'slowcooked', 'traditional']
 date: 2022-07-14
 author: "bernardo-slongo"
 ---
@@ -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.
@@ -1,6 +1,6 @@
 ---
 title: Fajitas
-tags: ['beef', 'chicken', 'southwest']
+tags: ['beef', 'chicken']
 date: 2022-09-10
 author: joel-maxuel
 ---
@@ -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
@@ -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.
+- 2 tomatoes per person
- 300g of ground beef meat.
+- 300g of ground beef meat
- 1 or 2 onions.
+- 1 or 2 onions
- Condiments of your choice: Parsley, origan or cumin.
+- Condiments of your choice: parsley, origan or cumin
 - Olive oil
- Gruyere cheese.
+- Gruyere cheese
- Salt and pepper.
+- Salt and pepper
- Optional: Butter.
+- Butter (optional)
 ## Directions
@@ -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)
@@ -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.
@@ -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)
@@ -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.
@@ -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.
@@ -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.
@@ -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.
@@ -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
+- 3 cups oats
- 1/2 cup Olive Oil
+- 1/2 cup olive oil
- 1/2 cup Maple Syrup
+- 1/2 cup maple syrup
- 1 cup Chopped Nuts (Almonds, Pumpkin Seeds, etc)
+- 1 cup chopped nuts (almonds, pumpkin seeds, etc)
- 1 tsp Ground Cloves
+- 1 tsp ground cloves
- 1 tsp Ground Cardamom
+- 1 tsp ground cardamom
- 1 cup Dried Fruit (Apricots, Unsweetened Cranberries, Dates, etc)
+- 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
@@ -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/)
@@ -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
@@ -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 :)
@@ -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
@@ -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.
@@ -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.
@@ -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.
@@ -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.
@@ -1,6 +1,6 @@
 ---
 title: Irish Potato Casserole
-tags: ['irish', 'traybake']
+tags: ['irish', 'baking']
 date: 2022-09-10
 author: joel-maxuel
 ---
@@ -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.
@@ -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
@@ -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.
@@ -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 (optional)
-  - *A handful of coffee beans*
+- Non-citrus fruits, e.g. plums, apples, kiwi (optional)
  - *Non-citrus fruits (e.g. plums, apples, kiwi)*
 ## Directions
@@ -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
 ---
@@ -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.
@@ -1,7 +1,7 @@
 ---
 title: "Limoncello"
 date: 2021-05-13
-tags: ['alcohol', 'lemons', 'digestivo', 'liquor']
+tags: ['alcohol', 'lemon', 'digestivo', 'liquor']
 author: mfed3
 ---
@@ -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.
@@ -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).
@@ -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
@@ -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).
@@ -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
@@ -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/)
@@ -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
 ---
@@ -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.
@@ -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.
@@ -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
@@ -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.
@@ -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.
@@ -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
@@ -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
@@ -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.
@@ -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.
@@ -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/)
@@ -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.)
@@ -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/)
@@ -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/)
@@ -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.
@@ -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
+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)
 - ⏲️ 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)
@@ -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.
@@ -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.
@@ -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.
@@ -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.
@@ -1,6 +1,6 @@
 ---
 title: Potato Soup
-tags: ['potato', 'milk', 'soup']
+tags: ['potato', 'soup']
 date: 2022-05-19
 author: "Matthew"
 ---
@@ -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.
@@ -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.
--- a/Show More
+++ b/Show More