Merge branch 'master' into master

src/chicken-biscuit-potpie.md

@@ -0,0 +1,20 @@
+# Chicken Biscuit Potpie Recipe
+
+## Ingredients
+
+- 1-2/3 cups frozen mixed vegetables, thawed
+- 1-1/2 cups cubed cooked chicken
+- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
+- 1/4 teaspoon dried thyme
+- 1 cup biscuit/baking mix
+- 1/2 cup whole milk
+- 1 large egg
+
+## Directions
+
+1. Preheat oven to 400°. In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture.
+2. Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes.
+
+## Contribution
+
+Front3ndNinja - [Website](https://github.com/Front3ndNinja)

src/index.md

@@ -29,6 +29,8 @@ Only Based cooking. No ads, no tracking, nothing but based cooking.
 - [Pancakes](pancake.html)
 - [Pizza Dough](pizza-dough.html)
 - [Älplermagronen (Alpine macaroni)](aelplermagronen.html)
+- [Chicken Biscuit Potpie](chicken-biscuit-potpie.html)
+- [Liver Pate](liverpate.html)
 
 ## Basics
 
@@ -38,6 +40,7 @@ Only Based cooking. No ads, no tracking, nothing but based cooking.
 - [Rice](rice.html)
 - [Eggs](eggs.html)
 - [Bread](bread.html)
+- [Sauerkraut](sauerkraut.html)
 
 ## More Info
 

src/liverpate.md

@@ -0,0 +1,29 @@
+# Liver Pate
+
+Good start for trying to eat more organs.
+It even tastes very nice.
+The last step before eating it raw someday.
+
+## Ingredients
+
+- 1lbs./500g liver (chicken, beef, poultry etc.)
+- 1 Cup Carrots
+- 1 Cup Onions
+- 2 Teaspoon Nutmeg
+- 2 Tablespoon Butter or Ghee
+
+## Directions
+
+1. Cut liver into cubes.
+2. Put into a pot and cover with cold water, add 1tsp salt. Bring to a boil and boil for 10-15 minutes.
+3. Grate carrots and dice onions. Stew in a frying pan with a little bit of water until soft.
+4. In a food processor blend all ingredients together.
+
+### Notes
+
+With beef liver, remove its membrane, that is on top, with your fingers. Cut it in small pieces even cubes or slices and remove the vessels that are inside it. They are not very tasty and are impossible to chew.
+
+## Contribution
+
+vod3
+btc: 3DdikYnxPHv6Bz6qgXYoyxrcbikADqxwNd

src/matcha-cookies.md

@@ -4,17 +4,18 @@ Matcha is a type of tea leaf powder that has a beautiful vivid green color. Howe
 
 ## Ingredients
 (for 13 cookies, 8 ~ 9cm in diameter)
-115 g Unsalted butter
-60g Caster sugar
-115g Brown sugar
-55g Egg
-153g Plain flour
-12g Matcha powder
-2g Baking soda
-1g Salt
-3g Vanilla extract
-70g White coverture chocolate 
-45g Macadamia nut
+
+- 115 g Unsalted butter
+- 60g Caster sugar
+- 115g Brown sugar
+- 55g Egg
+- 153g Plain flour
+- 12g Matcha powder
+- 2g Baking soda
+- 1g Salt
+- 3g Vanilla extract
+- 70g White coverture chocolate
+- 45g Macadamia nut
 
 ## Directions
 1. Melt butter in a bath or microwave.

src/sauerkraut.md

@@ -0,0 +1,22 @@
+# Sauerkraut
+
+Sauerkraut is a based lacto-fermented food that is healthy and has a long shelf live.
+
+## Ingredients
+
+- 1 head of cabbage
+- 2-4% sea salt by cabbage weight
+
+## Directions
+
+1. Prepare and clean as many glass jars as you think you'll need.
+2. Chop or shred cabbage and rinse under cold water. Sprinkle with salt.
+3. Knead the cabbage with clean hands for about 10 minutes until there is enough liquid to cover it.
+4. Stuff the cabbage into a glass jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover the cabbage.
+5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
+6. Culture at room temperature (60-70°F/15-20°C is preferred) for at least 2 weeks, until desired flavor and texture is achieved. If using a tight lid, burp it daily to release excess pressure.
+7. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.
+
+## Contribution
+
+- Andrej Kirchmaier, XMR: 53QjcCVACp4Fuc5cULMoa8GyS8jyuwLteSihhoAkuezfBMSpnwsQgZ2Mu1cha2fpG8AZqtAwdHmZB6hNqk3K4485HrKQFyS