More spelling/formatting/grammar fixes

content/babas-feta-pasta.md

@@ -22,7 +22,7 @@ Serves Around 3 People. You can scale up to 4 If you increase most quantities by
 - 15-20 Kalamon/Kalamata Olives (Cut into thirds)
 - Whole small courgette (Cut to small pieces)
 - 6 Medium Mushrooms (Cut smallish and small stalk)
-- 1/2 Broccli (Chopped small)
+- 1/2 Broccoli (Chopped small)
 - 8-10 Finely sliced cherry tomatoes
 - 1/2 Block of feta (Washed)
 - 1 Chicken stock (Added to 3/4 Mug boiling water)
@@ -43,7 +43,8 @@ Make sure to prepare & chop most ingredients before you start.
 2. Get a medium-large sized deepish pan, heat with oil and then add in the olives, courgettes and mushrooms. Sprinkle
    salt every now and then to enhance taste. After a few minutes when they are soft and are around the same color, then
    add in the onion and garlic from the smaller pan.
-3. Wait a couple of minutes and then add the broccoli and tomato slices to the mix. Wait 2-3 more minutes and then get your
+3. Wait a couple of minutes and then add the broccoli and tomato slices to the mix. Wait 2-3 more minutes and then get
+   your
    rinsed feta and melt it in the pan (chop to speed up).
 4. Start [cooking the pasta](/pasta).
 5. When the feta has nearly finished melting, add in the stock to the mix. Turn the pan temperature down slightly and

content/beef-stew.md

@@ -34,5 +34,6 @@ Serve with mashed potatoes.
    This will add some extra flavour. Wait until the alcohol has completely evaporated until you stir or continue.
 5. Add back in the meat and add in the stock and herbs. Lower the heat and allow to simmer for about 2 - 2.5 hours.
 6. After 2 hours the stew will be a bit thicker but probably still watery. The easiest thing to do is add some cut up
-   potatoes for the last half hour. The starch will help thicken the stew considerably. Otherwise, you can mix a teaspoon
+   potatoes for the last half hour. The starch will help thicken the stew considerably. Otherwise, you can mix a
+   teaspoon
    of flour with water in a cup and slowly add this to the stew while whisking.

content/belgian-pear-syrup.md

@@ -25,7 +25,8 @@ A delicious syrup that can be eaten on bread and used in a multitude of recipes.
 
 1. Wash the outside of the fruit with water and cut it in 8 medium-sized pieces. You don't have to core or deseed the
    fruit; everything can go in the pot.
-2. Place the fruit in a large pan with a thick bottom, so you get even heat. I suggest you place the pears on the bottom,
+2. Place the fruit in a large pan with a thick bottom, so you get even heat. I suggest you place the pears on the
+   bottom,
    since they don't burn as fast. Add the glass of water.
 3. If you are using them, add the dried fruits at this point.
 4. Put the heat as low as possible and let it all slowly stew for 3 hours, stirring every now and then.

content/bread.md

@@ -7,7 +7,8 @@ author: alex-selimov
 
 ![Finished bread in its baking mold](/pix/bread.webp)
 
-This is a recipe for a basic loaf of bread. The dough itself can be used, however. I've made buns, rolls, and whole bread
+This is a recipe for a basic loaf of bread. The dough itself can be used, however. I've made buns, rolls, and whole
+bread
 loafs using this same exact dough every time without a problem. Eat within 3 days as it will probably be going stale
 around then (as bread without preservatives and other junk should).
 

content/butter-based-biscuit.md

@@ -24,19 +24,24 @@ complexity comes from the presence of butter mostly.
 ### Prepare the dough
 
 1. Mix the sugar and eggs until it gets white
-2. Add the "Pommade" butter and mix thoroughly until the preparation is airy. "pommade" is french for ointment, this is a specific state of butter that is nor liquid nor solid.
+2. Add the "Pommade" butter and mix thoroughly until the preparation is airy. "pommade" is french for ointment, this is
+   a specific state of butter that is nor liquid nor solid.
 3. Gradually add the flour
 
 ### Let it sit
 
 4. The dough should not be sticky and made into a ball wrapped in cellophane/film
-5. Put the dough ball 1h in the fridge (15 minutes in the freezer if you are in a hurry **less consistent**). The dough needs to be cold when putting in the oven to prevent butter from flowing out and separating from the dough
+5. Put the dough ball 1h in the fridge (15 minutes in the freezer if you are in a hurry **less consistent**). The dough
+   needs to be cold when putting in the oven to prevent butter from flowing out and separating from the dough
 
 ### Cooking the dough
 
 6. Heat your oven to 200 °C with the cooking tray
-7. Quickly shape the dough so it remains cold. Most important is the thickness, the thicker it is the longer it has to cook and the more chances the butter flows out.
+7. Quickly shape the dough so it remains cold. Most important is the thickness, the thicker it is the longer it has to
+   cook and the more chances the butter flows out.
 8. Transfer the baking paper with the uncooked shortbreads on the hot cooking tray
 9. Let cook for 12 to 15 minutes to your liking, the brown colour means the sugar has caramelized, and it is crunchy
-10. Work is not done, when out of the oven, the shortbreads will fill soft and crumbly, they need 1 or 2 minutes of cooling before being solid enough to handle
-11. Whenever possible transfer the shortbreads on a grid or "oven shelf" so air flow can circulate **Necessary for the texture of the shortbread** otherwise moisture will remain inside and will be less crunchy
+10. Work is not done, when out of the oven, the shortbreads will fill soft and crumbly, they need 1 or 2 minutes of
+    cooling before being solid enough to handle
+11. Whenever possible transfer the shortbreads on a grid or "oven shelf" so air flow can circulate **Necessary for the
+    texture of the shortbread** otherwise moisture will remain inside and will be less crunchy

content/country-skillet.md

@@ -7,7 +7,8 @@ author: yaroslav-smirnov
 
 ![Country Breakfast Skillet](/pix/country-skillet.webp)
 
-If you are feeling quite hungry after just waking up and want to have breakfast to fill your HP and stamina bars for the day, I've got just the
+If you are feeling quite hungry after just waking up and want to have breakfast to fill your HP and stamina bars for the
+day, I've got just the
 perfect recipe for you.
 
 To be honest, this is more of a build-your-own dish. What I am providing here, I

content/croutons.md

@@ -20,8 +20,8 @@ Croutons are an essential addition to many salads. They are delicious and easy t
 1. Preheat oven to 350°F (roughly 180°C). Gently cut slices of white bread into squares with a chef's knife. One to two
    slices is usually enough for one person.
 2. In a large bowl combine olive oil, spices, and bread squares and gently mix to thoroughly season bread. Spices can be
-   anything, but I recommend oregano, paprika, black pepper, garlic powder or freshly minced garlic, and a small pinch of
-   cayenne.
+   anything, but I recommend oregano, paprika, black pepper, garlic powder or freshly minced garlic, and a small pinch
+   of cayenne.
 3. Spread seasoned bread squares large face down onto a baking sheet evenly and put in oven for 6-8 minutes. Once the
    bread has crisped flip each square and put back in oven for another 6-8 minutes or until crispy throughout.
 4. Once fully baked, let rest until cool. These can be eaten immediately or saved in a sandwich bag for later.

content/gluehwein.md

@@ -24,8 +24,8 @@ for 1 liter of Glühwein
 - 1 spoon ginger powder (or a bit of fresh ginger)
 - 1 spoon cloves
 - 5 star anise
-- if you don't have the spices you can also just throw in sweet cinnamon tea bags instead (or similar), they contain most
-  spices - I took 6 teabags for 1 litre
+- if you don't have the spices you can also just throw in sweet cinnamon tea bags instead (or similar), they contain
+  most spices - I took 6 teabags for 1 litre
 
 ## Directions
 

content/hangover-eggs.md

@@ -6,9 +6,8 @@ author: dr-cat
 ---
 
 Whenever my friends back home would drink to excess, they'd wake up wanting something tasty. I made them what I call "
-Hangover Eggs". Whether you're hungover, they're very delicious! I've recently been making them to gain weight, though you can alter the
-recipe to whatever
-suits your lifestyle.
+Hangover Eggs". Whether you're hungover, they're very delicious! I've recently been making them to gain weight, though
+you can alter the recipe to whatever suits your lifestyle.
 
 ## Ingredients
 

content/hoisin-pork-belly.md

@@ -28,8 +28,8 @@ Melt-in-mouth fatty pork in a sweet and spicy glaze.
 ## Directions
 
 1. Cut pork belly into 1 inch cubes.
-2. In a small frying pan place pork cubes the fattiest side down in dry pan, put gas on lowest level possible flame, cover
-   with lid. Ideally your pork covers the entire surface of the small pan---crowding is good for this recipe.
+2. In a small frying pan place pork cubes the fattiest side down in dry pan, put gas on lowest level possible flame,
+   cover with lid. Ideally your pork covers the entire surface of the small pan---crowding is good for this recipe.
 3. Lard will render out of the pork allowing it to confit cook in its own juice. Low flame essential. Turn the pork 3 or
    4 times until all sides are golden and fat is rendered to melt in mouth levels. This will take around 1hr.
 4. Remove pork belly and place in a bowl and cover. Remove around half the liquified lard and store for other uses.

content/pho-soup.md

@@ -39,8 +39,8 @@ possible.
 2. Boil bones until you remove most of the scum, and transfer the spices from the oven into the pot. Life will be easier
    if you can place the spices in a tea strainer of sorts, otherwise, it's not the worst thing in the world fishing them
    out later on.
-3. Add beef bouillon cubes, diced beef, fish/oyster sauce, and honey/sugar, then simmer for a couple of hours with the lid
-   on.
+3. Add beef bouillon cubes, diced beef, fish/oyster sauce, and honey/sugar, then simmer for a couple of hours with the
+   lid on.
 4. Cook the rice noodles (should only take a few minutes, just until the texture is al dente enough).
 5. Once the broth is done cooking, fish out the spices that you added at step 2. It's worth doing this rather than
    accidentally chewing on a bit of star anise, trust me.

content/potato-and-eggplant-curry.md

@@ -34,9 +34,14 @@ A simple and tasty curry that is easy to customise.
 3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
 4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
 5. Tip in the canned tomatoes and coconut milk. Add the eggplant, and chunks of potato.
-  - It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).
+
+- It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (
+  capsicums).
+
 6. Cover and simmer for ~15-20 minutes.
 7. Boil 2 serves of rice
 8. Remove the lid and cook for a further 5 minutes, or until reduced.
-  - A nice optional addition at this point is paneer. 
+
+- A nice optional addition at this point is paneer.
+
 9. Serve with the rice

content/pulpo-gallega.md

@@ -25,9 +25,9 @@ author: "ivn1s"
 1. Boil water along with salt and the bay leaves
 2. Once the water is boiling, introduce the octopus 3 times by putting it on and taking it out, then let it cook for 35
    to 40 minutes by puncturing it to see whether it is already soft or we need to leave it a little longer
-3. turn off the fire and let it rest for 20 minutes more with the same water. Meanwhile, we will have boiled the potatoes
-   with skin for about 25 minutes depending on the size.
+3. turn off the fire and let it rest for 20 minutes more with the same water. Meanwhile, we will have boiled the
+   potatoes with skin for about 25 minutes depending on the size.
 4. We will remove the octopus from the water and let it cool, and once it is cold, we will cut it in slices with
    scissors.
-5. To assemble the dish we will laminate the potatoes by placing them at the bottom of the plate, on top and we will put
+5. To assemble the dish we will laminate the potatoes by placing them at the bottom of the plate, on top, and we will put
    the octopus slices seasoning it with salt, the sweet and spicy red pepper and a good squirt of olive oil.

content/sourdough-loaf.md

@@ -52,9 +52,9 @@ don't have a scale, get one!
 13. Bring dough to room temperature, it should feel like a water balloon, giving resistance to touch with some spring.
 14. Put one oven rack in the center and another below it, place a pan of water on the lower rack. Preheat oven to 475 -
     500 degrees F, depending on oven capability. The pan of water should create steam to help the bread expand.
-15. When oven is hot, turn bread into a baking vessel. I use an 8-inch spring form pan, but a dutch oven is ideal. You can
-    use any vessel that is rated for high temperatures. If using a dutch oven, keep it covered for the first 15 minutes,
-    and you don't need to use the pan of water.
+15. When oven is hot, turn bread into a baking vessel. I use an 8-inch spring form pan, but a dutch oven is ideal. You
+    can use any vessel that is rated for high temperatures. If using a dutch oven, keep it covered for the first 15
+    minutes, and you don't need to use the pan of water.
 16. Flour the top of the loaf and score the bread with a razor blade (this is optional but creates an artisan look)
 17. Bake covered/steamed for 15 minutes, then reduce oven temperature to 425 F. If using steam, remove the water pan
     now.

content/spatchcock-chicken.md

@@ -24,5 +24,6 @@ author: front3ndninja
    short end of the prepared baking sheet. Repeat with the second chicken.
 3. Combine salt, tarragon, paprika, and pepper in a small bowl. Stir in oil. Run your fingers under chicken skin and rub
    tarragon paste under skin. Slide lemon slices under skin, in a single layer.
-4. Roast until skin is crisp and an instant-read thermometer inserted into the thickest part of breast reads 165 degrees F,
+4. Roast until skin is crisp and an instant-read thermometer inserted into the thickest part of breast reads 165 degrees
+   F,
    about 35 minutes. Let stand 5 minutes before cutting each chicken into 8 pieces.

content/stoofvlees.md

@@ -33,7 +33,8 @@ Traditionally eaten with fries and chicory salad.
    translucent.
 3. While your onions are cooking place a large frying pan on medium high heat and melt your second spoon of butter.
 4. Fry up your beef until it has a nice brown crust, to prevent overcrowding the pan you should sear the meat in
-   separate batches, be careful to not burn the fond on the bottom of the pan. Season the meat with salt and pepper while
+   separate batches, be careful to not burn the fond on the bottom of the pan. Season the meat with salt and pepper
+   while
    its cooking.
 5. When a piece of beef is done searing add it to the pot with the onions, once you're done searing all of your meat add
    your beer to the frying pan and use it to deglaze, scrape off all the pieces stuck to the frying pan.

static/favicon.svg

@@ -1,4 +1,4 @@
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static/pix/btc.svg

@@ -1,6 +1,7 @@
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static/pix/eth.svg

@@ -1,6 +1,6 @@
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static/pix/rss.svg

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static/pix/xmr.svg

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