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Luke Smith 2021-03-23 08:11:47 -04:00
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9
src/belgian-pear-syrup.md
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@ -8,7 +8,7 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes.
## Ingredients ## Ingredients
- 7 pears (quality doesn't matter, you can argue that overripe pears are better because they have more suggar content) - 7 pears (quality doesn't matter, you can argue that overripe pears are better because they have more suggar content)
- 3 apples - 3 apples
- a small handfull of dates, raisins, dried appricots or prunes (optional, you can experiment with these they can bring some nice flavors) - a small handfull of dates, raisins, dried appricots or prunes (optional, you can experiment with these they can bring some nice flavors)
- 150 grams sugar - 150 grams sugar
- 1 glass of water - 1 glass of water
@ -26,13 +26,12 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes.
7. Quickly rins the pot with water so its clean and add the fruit liquid back, put back on the stove. 7. Quickly rins the pot with water so its clean and add the fruit liquid back, put back on the stove.
8. Add the sugar, add a bit less sugar if you also used dried fruits. 8. Add the sugar, add a bit less sugar if you also used dried fruits.
9. Cook for another 2 hours, after that stir every so often, Be careful with the stirring if you stir too often it might caramelize too quickly. 9. Cook for another 2 hours, after that stir every so often, Be careful with the stirring if you stir too often it might caramelize too quickly.
10. After two to two and a halve hours your syrup should be nearly done 10. After two to two and a halve hours your syrup should be nearly done
11. At this point its up to you on how thick you want your syrup to be, a good way to test the viscosity is to drop a little bit on a cold plate or your countertop to see how it is at room temperature. 11. At this point its up to you on how thick you want your syrup to be, a good way to test the viscosity is to drop a little bit on a cold plate or your countertop to see how it is at room temperature.
12. when you are happy with the viscosity poor the syrup into your sterilized jars and immeadiatly seal them. 12. when you are happy with the viscosity poor the syrup into your sterilized jars and immeadiatly seal them.
## Contribution ## Contribution
Yiusa - Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80`
-eth '0x68f1317c6512f0267fa711cafb6c134ae968fa80'
;tags: syrup fruit belgian ;tags: syrup fruit belgian

11
src/traditional-bolognese-sauce.md → src/bolognese-sauce.md
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@ -1,4 +1,4 @@
# Traditional bolognese sauce # Bolognese Sauce
Basic bolognese sauce for lasagne or pasta dishes Basic bolognese sauce for lasagne or pasta dishes
@ -16,10 +16,10 @@ Basic bolognese sauce for lasagne or pasta dishes
- 300 grams beef mince - 300 grams beef mince
- 350 grams pork mince - 350 grams pork mince
- 350 grams veal mince (if you cant find veal replace with pork) - 350 grams veal mince (if you cant find veal replace with pork)
- 140 grams concentrated tomato paste - 140 grams concentrated tomato paste
- 690 grams diced tomatoes - 690 grams diced tomatoes
- water - water
- 1 can peeled tomatoes - 1 can peeled tomatoes
- 1-2 glasses wine (whatever you have open) - 1-2 glasses wine (whatever you have open)
- 1 glass of milk (optional) - 1 glass of milk (optional)
- 1 glass of beef/vegetable stock (optional) - 1 glass of beef/vegetable stock (optional)
@ -31,7 +31,7 @@ Basic bolognese sauce for lasagne or pasta dishes
3. Put in your diced veggies and pancetta and let it slowly sauté for about 10 minutes until everything is fragrant and soft. 3. Put in your diced veggies and pancetta and let it slowly sauté for about 10 minutes until everything is fragrant and soft.
4. If you are using garlic add it here and let it sweat for a minute 4. If you are using garlic add it here and let it sweat for a minute
5. Add in your minced meat and break it up into small clumps about the size of a rice grain with a spoon, keep stiring until all your meat is lightly cooked. 5. Add in your minced meat and break it up into small clumps about the size of a rice grain with a spoon, keep stiring until all your meat is lightly cooked.
6. Once all your meat is cooked and looks a bit grey add your wine, add enough to fully deglaze the pan (I usually add a little bit extra for the flavor) 6. Once all your meat is cooked and looks a bit grey add your wine, add enough to fully deglaze the pan (I usually add a little bit extra for the flavor)
stir it through until it has completely evaporated. (If you are using it you can also add the stock at this point) stir it through until it has completely evaporated. (If you are using it you can also add the stock at this point)
6. Once your pan is somewhat dry you can add the tomato paste to the beef, let it cook for a minute to remove the slight metallic taste. 6. Once your pan is somewhat dry you can add the tomato paste to the beef, let it cook for a minute to remove the slight metallic taste.
7. Add your canned and peeled tomatoes and use your spoon to break them up, you don't have to be too thorough since they will soften up while the sauce cooks. 7. Add your canned and peeled tomatoes and use your spoon to break them up, you don't have to be too thorough since they will soften up while the sauce cooks.
@ -43,7 +43,6 @@ stir it through until it has completely evaporated. (If you are using it you can
## Contribution ## Contribution
Yiusa - Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80`
-eth '0x68f1317c6512f0267fa711cafb6c134ae968fa80'
;tags: sauce italian pasta ;tags: sauce italian pasta

7
src/stoofvlees.md
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@ -14,7 +14,7 @@ Traditionally eaten with fries and chicory salad.
- 1kg chuck roast, cut in bite-sized pieces - 1kg chuck roast, cut in bite-sized pieces
- 2 33cl bottles of brown beer - 2 33cl bottles of brown beer
- 2 bayleaves - 2 bayleaves
- 2 twigs of thyme - 2 twigs of thyme
- 1 clove (spice) - 1 clove (spice)
- 2 tablespoons of belgian apple/pear syrup (optional, ill write up a recipe for this soon) - 2 tablespoons of belgian apple/pear syrup (optional, ill write up a recipe for this soon)
- 2 teaspoons of vinegar - 2 teaspoons of vinegar
@ -38,7 +38,6 @@ Traditionally eaten with fries and chicory salad.
13. Finish the sauce by gently stirring in the vinegar to brighten up the flavors and serve. 13. Finish the sauce by gently stirring in the vinegar to brighten up the flavors and serve.
## Contribution ## Contribution
Yiusa - Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80`
-eth '0x68f1317c6512f0267fa711cafb6c134ae968fa80'
;tags: beef stew belgian ;tags: beef stew belgian