diff --git a/src/beef-stew.md b/src/beef-stew.md
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+++ b/src/beef-stew.md
@@ -0,0 +1,28 @@
+# Traditional beef or lamb stew
+
+This is a recipe for a typical Irish stew. This is traditionally made with lamb since it's cheaper however, beef tastes a lot better and is more readily available in North America I've been told. This is good if you want to feed a family or if you just want to be lazy and eat the same thing for 2 or 3 days.
+
+Serve with mashed potatoes.
+
+## Ingredients
+
+- Lamb shoulder or beef chuck 
+- Onion, celery, carrot and garlic
+- Thyme, rosemary and some bay leaves.
+- Beef or [chicken stock](https://based.cooking/chicken-stock-bone-broth.html)
+- (Optional) a bottle of stout or porter for some extra flavour.
+
+## Directions
+
+1. Cut up the onion, carrot and celery into bite-sized chunks roughly the same size as the meat. The garlic can go in whole.
+2. Brown the meat on all sides. Get a large pot with some oil and sear the edges of the meat. Do this in batches and try not to overcrowd the pot. Browning the meat on the outside will give it a much nicer texture when you go to eat this and **should not be skipped for convenience**.
+3. Remove the meat and add in the vegetables. Adding some salt will help remove the moisture in the veg and will help deglaze the caramelised bits at the bottom of the pot.
+4. (Optional) If you have a Guinness or some other stout add the meat back in an deglaze with about a third of the can. 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 of flour with water in a cup and slowly add this to the stew while whisking.
+
+There you have it, an idiot-proof stew that should taste reasonably well. Besides browning the meat this is really just throwing stuff into a pot in a certain order. This is the kind of dish that tastes better the next day so it's ideal for making on a Sunday and eating for the next 2 or 3 days.
+
+## Contribution
+
+- Eoin Coogan - [website](https://eoincoogan.com), [youtube](https://www.youtube.com/channel/UCehh50T6qtDpt_kEUF33GJw)
diff --git a/src/carbonade.md b/src/carbonade.md
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--- /dev/null
+++ b/src/carbonade.md
@@ -0,0 +1,38 @@
+# Carbonade Flamande (Traditional Flemish beef stew)
+
+This one is a delicious slow cooked beef stewed in beer. Serves about 4.
+The smoked bacon is not in the traditional recipe but it's good. Don't add it if you want the real deal.
+
+## Ingredients
+
+- beef (chuck, brisket, oxtail...): 1kg | 2 1/4lb
+- gingerbread: 5 slices
+- brown sugar: 1tbsp
+- brown beer (try to get a strong, tasty one): 1L | 4 cups
+- onions: 400g | 1lb
+- diced smoked bacon: 250g | 1/2lb (optional)
+- mustard
+- butter
+- vegetable oil
+- thyme
+- cloves(not garlic cloves, just cloves): 5
+- juniper berries: 5
+- bay leaves: 2
+
+## Directions
+
+1. Cut meat into big chunks
+2. Dice onions
+3. Sear the meat on high heat in a large stainless or cast iron pot until golden brown, using vegetable oil. Don't overcrowd the pot. Meanwhile, start sweating the onions in a pan, with the butter, and the smoked bacon.
+4. Set meat aside, deglaze the pot with a bit of beer, put in the onions, bacons and the brown sugar.
+5. Once the sugar is melted and the pot is deglazed properly, put the meat back in.
+6. Pour the rest of the beer into the pot.
+7. Toast the slices of gingerbread with a bit of mustard, put in the pot.
+8. Add thyme, bay leaves, cloves, juniper berries
+9. Add salt.
+10. Let it simmer for 4 to 8 hours. Check on it regularly and add water if you feel like the sauce is too thick and you need to cook it longer.
+11. Serve with a nice mashed potato.
+
+## Contribution
+
+- anon btc: 1FJSSps89rEMtYm8Vvkp2uyTX9MFpZtcGy
diff --git a/src/chicken-tacos.md b/src/chicken-tacos.md
index b7b4b2c..cb2cb69 100644
--- a/src/chicken-tacos.md
+++ b/src/chicken-tacos.md
@@ -8,15 +8,15 @@
 	- adobo seasoning
 	- paprika
 - cheese (either shredded Mexican blend or crumbling cheese)
-- small torillas
+- small tortillas
 - lime
-- cilatro, tomato, lettuce, other desired taco contents
+- cilantro, tomato, lettuce, other desired taco contents
 
 ## Directions
 
 1. Quarter two onions and spread on the bottom of a slow-cooker.
 2. Place chicken breasts on top of onions.
-3. Season slow-cooker contents liberally with adobo seasoning an paprika any any other desired seasoning, squeeze half of lime too if desired.
+3. Season slow-cooker contents liberally with adobo seasoning, paprika and any other desired seasonings, squeeze half of a lime too if desired.
 4. Let cook on low for 8 hours. Cooking on high for less time is possible as well, but a slower cook is preferrable.
 7. Dice the tomato, cilantro, any lettuce and the third onion for taco contents.
 9. Shred chicken with forks once coooked. Optionally add a dash more seasoning for taste or appearance.
diff --git a/src/chicken-tomato-spinach-curry.md b/src/chicken-tomato-spinach-curry.md
new file mode 100644
index 0000000..3353d68
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+++ b/src/chicken-tomato-spinach-curry.md
@@ -0,0 +1,28 @@
+# Chicken, Tomato and Spinach Curry
+
+This dish is a very simple and tasty curry that can be made with minimal ingredients, but pairs amazingly with anything else one may want in a curry (i.e. ginger, lemongrass).
+Note: You may also need a blender / food processor.
+
+## Ingredients
+
+- Any quantity of chicken breast
+- 100ml of virgin olive oil
+- Fresh tomatoes of any variety (10 - 15 medium sized)
+- Two medium sized onions
+- More spinach than you think you need
+- Curry powder of your favourite variety
+- Red chillis (or red chilli paste)
+- Any extra herbs or spices to your taste
+
+## Directions
+
+1. Dice your onions, begin to fry in the pot at a medium-low temperature.
+2. While the onions are cooking, dice the chicken into medium sized (1x1x1 inch pieces ideally) and fry along with the onions. Flip the chicken pieces regularly to prevent them from burning or overcooking.
+3. Add your desired amount of curry powder to the frying chicken. Too much may be too salty or overwhelming so be sure to not overdo it.
+4. As the chicken cooks through, dump all of your tomatoes and extra ingredients into a food processor and turn it all into a thin tomato paste. Add the paste to the curry directly. If you do not wish to use a food processor you can skin the tomatoes and add them to the curry anyway.
+5. Add all of your wanted spinach, and don't be shy about doing so. At first it may seem like you are adding too much but it quickly shrivels up in the curry and you'll need to add more.
+6. Make sure the chicken is cooked all the way through and serve.
+
+## Contribution
+
+- Luke Goule - [GitHub](https://github.com/LukeGoule), [XMR Donation QR](https://ergine.cc/xmr.png)
diff --git a/src/eggs.md b/src/eggs.md
new file mode 100644
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--- /dev/null
+++ b/src/eggs.md
@@ -0,0 +1,39 @@
+# Eggs
+
+Eggs are great. This page will contain all sorts of "basic" ways of having an
+egg. Feel free to suggest more, as per the instructions on the
+[homepage](inde.html)
+
+## Boiled eggs
+
+1. Bring water to boil (about enough to cover the eggs when submerged).
+2. Place eggs in water.
+3. Keep heat high enough to keep a rolling boil, boil until desired doneness
+   (about 5 or less minutes for soft boiled and very runny, 8 minutes for medium
+   runny, 10+ for hard boiled).
+
+Tip: if your eggs are cracking when you put them in boiling water, you might
+improve your chances of them not doing so by first warming them up in warm water
+for a few minutes beforehand.
+
+## Sunny-side up
+
+1. Heat up butter or oil on small pan.
+2. Crack egg(s) into pan.
+3. Cook on low heat for an evenly cooked white and runny yolk.
+4. Serve seasoned with salt and pepper.
+
+## Scrambled
+
+1. Heat up butter or oil on pan.
+2. Crack eggs into pan.
+3. Start scrambling with wooden spatula.
+4. Cook until desired dryness.
+5. Season with salt and pepper.
+
+Scrambled eggs are easy to customize. E.g. start by frying any of: onions, bits
+of ham, mushrooms, chopped tomatoes, etc., before cracking the eggs in.
+
+## Contribution
+
+- Martin Chrzanowski -- [website](https://m-chrzan.xyz)
diff --git a/src/index.md b/src/index.md
index e33ced7..7ed447b 100644
--- a/src/index.md
+++ b/src/index.md
@@ -4,9 +4,12 @@ Only Based cooking. No ads, no tracking, nothing but based cooking.
 
 ## Recipe list
 
+- [Chicken Parmesan](chicken-parmesan.html)
 - [Gnocchi](gnocchi.html)
 - [Slow-cooked Chicken Tacos](chicken-tacos.html)
 - [Beef Stroganoff](stroganoff.html)
+- [Beef or Lamb Stew](beef-stew.html)
+- [Portuguese Steak with Beer Sauce](portuguese-steak-with-beer-sauce.html)
 - [Tuscan Style Pork Roast](tuscan-style-pork-roast.html)
 
 ## Basics
@@ -15,6 +18,7 @@ Only Based cooking. No ads, no tracking, nothing but based cooking.
 - [Pasta (store bought)](pasta.html)
 - [Pasta Sauce](pasta-sauce.html)
 - [Rice](rice.html)
+- [Eggs](eggs.html)
 
 ## More Info
 
diff --git a/src/portuguese-steak-with-beer-sauce.md b/src/portuguese-steak-with-beer-sauce.md
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index 0000000..1fb172c
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+++ b/src/portuguese-steak-with-beer-sauce.md
@@ -0,0 +1,28 @@
+# Bitoque - Portuguese Steak with Beer Sauce
+
+Bitoque (pronounced bee-tok) is a traditional quintessential Portuguese dish, its name comes from being cooked in wood burning ovens in the oil mills. Good in combination with red wine, beer sauce that I am going to also provide the ingredients and directions on how to do, [rice](https://based.cooking/rice.html), french fries and a salad.
+
+## Ingredients
+
+- sirloin steaks
+- garlic
+- olive oil q.b. (quanto basta – ‘enough’)
+- medium fat milk
+- beer
+- mustard
+- flour
+- eggs
+
+## Directions
+
+- Season the steaks with sliced garlic and salt.
+- In a frying pan, bring the steaks to the boil in abundant olive oil (to make the sauce later) and let it fry. Season with salt only when you are frying them. Remove and set aside in a dish covered with aluminum foil to keep them warm.
+- In a low heat add to the sauce of the steaks, a little more butter or margarine and let it melt. Then add the milk and let it boil a little.
+- Then add the beer, the mustard and the flour dissolved in a little water or milk and stir it well. Add to this sauce the sauce that was formed in the dish of the steaks. Add a little pepper, and stir until it always thickens over a low heat. Rectify the seasonings.
+- When the sauce is ready, place the reserved steaks again in the skillet for a few more minutes.
+- Fry the eggs (use a non-stick frying pan that doesn't require any fat) and season the egg white with salt and the yolk with black pepper.
+- Place the steaks with the sauce and the egg on top in clay bowls and serve with french fries, white rice and salad.
+
+## Contribution
+
+- Artur Mancha -- [Pleroma](https://pleroma.pt/@lisbonjoker)
diff --git a/src/style.css b/src/style.css
index 61b4818..5ce9612 100644
--- a/src/style.css
+++ b/src/style.css
@@ -17,3 +17,19 @@ img {
 	margin: auto ;
 	display: block ;
 }
+
+@media (prefers-color-scheme: dark) {
+	body {
+		background: #151515 ;
+		color: white ;
+	}
+	a {
+		color: lightblue ;
+	}
+	a:visited {
+		color: gray ;
+	}
+	h2 {
+		color: tomato ;
+	}
+}