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Co-authored-by: Steven Hall <Hallzy.18@gmail.com>
Co-authored-by: Tait Hoyem <code@tait.tech>
Co-authored-by: Luke Smith <luke@lukesmith.xyz>
Co-authored-by: Steven Hall <Hallzy.18@gmail.com>
@ -20,11 +20,11 @@ Aljotta ("jo" as in "Yo!") is a light fish soup with roots in french bouillabais
## Directions
1. Cook some rice and set aside. White short-grain is best but other types will do as long as it's not starchy. Don't use arborio or sushi rice.
2. Prepare the stock, possibly the day before, by boiling fish and fish bones in a tall stock pot on medium heat for 1-2 hours. It's customary to have loose chunks of fish in the soup so you can boil the fish and seperate the meat as it starts to cook. As an example, the head, tail, skin and spine from the [anglerfish fillet recipe](https://based.cooking/fried-anglerfish-fillet) were used to make stock, then half a fillet and meat that separated from the offal became part of the soup.
2. Prepare the stock, possibly the day before, by boiling fish and fish bones in a tall stock pot on medium heat for 1-2 hours. It's customary to have loose chunks of fish in the soup so you can boil the fish and separate the meat as it starts to cook. As an example, the head, tail, skin and spine from the [anglerfish fillet recipe](https://based.cooking/fried-anglerfish-fillet) were used to make stock, then half a fillet and meat that separated from the offal became part of the soup.
3. In a pot, heat some oil on low heat and add in the onions. Saute until translucent.
4. Add the garlic, tomato, herbs and salt if desired. Switch to medium heat, stirring occationally until the water starts to boil.
4. Add the garlic, tomato, herbs and salt if desired. Switch to medium heat, stirring occasionally until the water starts to boil.
5. Add the fish and let simmer on low heat until the fish are cooked thoroughly, being careful not to break them. Turn the heat off and add the olive oil.
6. Take the fish out to be served seperately. They are traditionally served topped with olive oil and a squeeze of lemon with steamed vegetables.
6. Take the fish out to be served separately. They are traditionally served topped with olive oil and a squeeze of lemon with steamed vegetables.
7. If you are using lemon juice or rice, add them to each serving according to your preference.
8. Leave some for tomorrow. It always tastes better the next day.
@ -32,7 +32,7 @@ Make sure to prepare & chop most ingredients before you start.
1. Get a small deepish pan and heat it to low-medium temperature. Add a good amount of virgin olive oil and place one of the small onion pieces into the pan. Wait until it starts to sizzle and add the rest of the onion. Mix well and make sure the temperature is not too high as it can damage ingredients. Optional: You can sprinkle some sugar over the onion to make it sweeter. Then after a few minutes, when the onion has browned/softened, add in the garlic and wait 1-2 minutes, then you can turn off heat and put it to the side for later.
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 minutes and then add the broccli 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).
3. Wait a couple 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.html).
5. When the feta has nearly finished melting, add in the stock to the mix. Turn the pan temperature down slightly and then let it bubble for 5 mins (add a timer). Make sure to add the cover to the pan to keep in the flavor.
6. After the 5 mins timer is up, add the overfilled tablespoon creme cheese to the main mix, stir, then re-add lid.
@ -30,13 +30,13 @@ Hybrid beef/pork meatballs perfect for spaghetti and meatballs or a meatball sub
1. Either halfway through the packing process or after forming all meatballs, heat a large skillet to medium-high heat
1. Add 1-2 tbsp of oil to the skillet (enough to evenly coat the skillet), and bring to heat
1. Fill the skillet with meatballs, start by browning one face, flip once at after 2-3 minutes, and then remove to the baking sheet after another 2-3 minute. Continue in batches until all meatballs have been browned
* It is OK and expected for the metaballs to lose some of their spherical shape at this point
* It is OK and expected for the meatballs to lose some of their spherical shape at this point
* You can skip this step and go straight the oven if you want to cut corners
1. Transfer to the oven, and cook until the inside registers 140F on an instant read thermometer. This should be about 20 minutes for large meatballs (16 per batch), maybe 10 for small (48 per batch)
1. Serve with pasta or on a metaball sub
1. Serve with pasta or on a meatball sub
## Contribution
- John Hubberts [github](https://github.com/jhubberts)
- John Hubberts - [github](https://github.com/jhubberts)
@ -37,7 +37,7 @@ Basic bolognese sauce for lasagne or pasta dishes
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.
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.
8. add the diced tomatoes, fill the jar your tomatos came in with water give it a shake and add that to the pot, do the same with your can of peeled tomatoes.
8. add the diced tomatoes, fill the jar your tomatoes came in with water give it a shake and add that to the pot, do the same with your can of peeled tomatoes.
9. lower your heat to the lowest setting and slightly cover the pan with your lid.
10. let it simmer for as long as you can wait, preferably at least 4 hours, if it starts getting a bit too dry you can add a bit more water to make sure the sauce doesn't burn.
11. Once it's done simmering for as long as you can muster and its nice and thick, the liquid should not come above your meat and should be pretty concentrated
@ -46,5 +46,6 @@ stir it through until it has completely evaporated. (If you are using it you can
## Contribution
- Yiusa, eth `0x68f1317c6512f0267fa711cafb6c134ae968fa80`
@ -21,7 +21,7 @@ This is a recipe for making Jordan's Country Crisp-like cereals.
1. Preheat the oven at 120°C.
2. Prepare the cooking support with for example, a parchment paper on a cooking plate.
3. Mix the sugar and the water, until the sugar disolves.
3. Mix the sugar and the water, until the sugar dissolves.
4. In a large container (like a salad bowl) introduce the Flour, the Oat Flakes, and the Crushed Hazelnuts (and optionally the Vanilla Extract), and mix.
5. Introduce in the previous mixture, the Sugar Syrup and the Oil, and mix again.
6. Deposit the paste obtained on the cooking plate without exceeding 2 cm in height.
@ -14,7 +14,7 @@ I like the recipe because it takes 10 minutes to prepare and another 10 minutes
## Directions
1. we start by flattening the dough. Even if you buy thin crust that is already sold as superthin you have to make it even thinner. Make it so thin that you can fill 2 baking sheets with it (yes, you will make two large flammkuchen - since they are thin you need one per person) :) I take two pieces of parchment paper, put the dough inbetween and flatten it using a bottle (e.g. wine). It has to be as thin as possible (1-2 mm).
1. we start by flattening the dough. Even if you buy thin crust that is already sold as 'superthin' you have to make it even thinner. Make it so thin that you can fill 2 baking sheets with it (yes, you will make two large flammkuchen - since they are thin you need one per person) :) I take two pieces of parchment paper, put the dough inbetween and flatten it using a bottle (e.g. wine). It has to be as thin as possible (1-2 mm).
2. once the dough is flat, put it on your baking tray and preheat the oven at 450 to 500 Fahrenheit
3. distribute the sour cream evenly (it should be a very thin layer, just barely covering the dough
4. cut the onion and bacon into small pieces and distribute onion, bacon/vegetables (also in small pieces) evenly
@ -25,6 +25,6 @@ I usually take it down from the baking tray and let it cool down for 2-5 minutes
## Contributors
- Bernhard Egger -- [website](https://eggerbernhard.ch), [twitter](https://twitter.com/VisionBernie)
- Bernhard Egger - [website](https://eggerbernhard.ch), [twitter](https://twitter.com/VisionBernie)
@ -15,7 +15,7 @@ This is a simple light-flavoured recipe. Anglerfish (I'm referring specifically
### Preparing the fish
1. Turn the creature on its back. With a sharp and preferrably short-bladed knife make an incision from the anus to just between the two small fins under the head. This is best done by inserting the knife blade tip facing up while putting force upwards and moving towards the head, letting gravity do the work. This helps to avoid puncturing the organs.
1. Turn the creature on its back. With a sharp and preferably short-bladed knife make an incision from the anus to just between the two small fins under the head. This is best done by inserting the knife blade tip facing up while putting force upwards and moving towards the head, letting gravity do the work. This helps to avoid puncturing the organs.
2. Remove the organs. Gently pull and cut the membrane that connects each to the rest of the body.
3. Make an incision around the mouth (the hard 'lips'), turn the fish around and do the same to that side.
4. Start to slowly but firmly pull back the skin cutting whenever there is resistance as you make your way towards the tail.
@ -41,18 +41,16 @@ PS: the biriyani tastes better the longer it's allowed to soak in it's flavour a
5. Add the onions and saute for around 3 min.
6. Add the tomatoes, ginger and garlic paste and saute for another 3 min.
7. Add the mutton/ lamb and 2 cups (500ml) of water. Add one Tbsp of salt.
8. Turn the heat up to high and add the green chilli, tumeric powder, chilli powder and 2 Tbsp of salt and let the mutton cook for about 40 -50 min.
8. Turn the heat up to high and add the green chilli, turmeric powder, chilli powder and 2 Tbsp of salt and let the mutton cook for about 40 -50 min.
9. Ensure that the pot does not run out of water and top up with more if required.
10. Add about 2 cups of water or to about 800 gm of water in the pot while accounting for water left in the pot (1:2 ratio of rice to water).
11. Once boiling again, Add the rice, Garam Masala and Lemon juice / Vinegar to the pot.
12. Once 80% of the standing water has evaporated, Turn to the heat down to as low as possible and check the salt and spice levels and add more as required.
13. Now with a lid on, let the pot simmer for another 10 mins.
14. Serve with onion raitha and boiled Eggs and Garnish with coriander or mint sprigs. Enjoy!
14. Serve with onion raitha and boiled Eggs and Garnish with coriander or mint sprigs. Enjoy!
## Contribution
Ram Pari - [website](https://github.com/ramkpari)
- Ram Pari - [website](https://github.com/ramkpari) - Donate -> ETH: `bc1q763s4ud0hgfa66ce64gyh6tsss49vyk5cqcm6w`
@ -12,7 +12,7 @@ A nice recipe for amazing fully home-made lasagna.
- Parmesan cheese
- Emental cheese (optional)
- Dry mozarella cheese
- Dry mozzarella cheese
- [Fresh Bolognese sauce](bolognese-sauce.html) or about 1 litre worth of store-bought sauce
- [Béchamel sauce](classic-bechamel-sauce.html) or [ricotta lasagna filling](ricotta-lasagna-filling.html)
- Lasagna pasta sheets
@ -21,12 +21,12 @@ A nice recipe for amazing fully home-made lasagna.
1. Prepare the bolognese or jared pasta sauce.
2. When the sauce is almost done cooking prepare your béchamel or ricotta filling.
3. If you want you can add 3-4 handfulls of grated emental cheese to the béchamel.
3. If you want you can add 3-4 handfuls of grated emental cheese to the béchamel.
4. If necessary, boil the lasagna noodles following the instructions on the packaging, start preheating your oven to 175°C/350°F.
5. Spread a thin layer of pasta sauce on the bottom of a large, deep baking tray.
6. Cover with lasagna sheets and spread a layer of béchamel sauce or ricotta, cover with lasagna sheets and spread a layer of pasta sauce if you want you can finely grate a little bit of parmesan on each layer of bolognese.
7. Rinse and repeat the previous step until the tray is nearly full or you are running low on béchamel sauce/ricotta filling, take care that the last layer should be bechamel or ricotta.
8. Grate some parmesan on top of your final layer and cover with Dry mozarella cheese, wrap the top in aluminum foil.
8. Grate some parmesan on top of your final layer and cover with Dry mozzarella cheese, wrap the top in aluminum foil.
9. Place the tray in the centre of your pre-heated oven and let it cook for 30-35 minutes, after that remove the foil to let the top brown.
10. Once it is done cooking take it out of the oven and cover again with aluminum foil, let it rest for 10 minutes before serving.
1. Heat oven to 220C/200C with fan/gas 7. While oven is heating up cut the new potatoes into 0.5cm - 1cm slices and tip them into a roasting tray. Drizzle 1tbsp of olive oil on the sliced potatoes, season well and toss to ensure a good coating. Then put the roasting tray into the oven for 20 minutes, or however long until the potatoes start to crisp.
2. In a seperate, temporary, tray place the chicken thighs and season them. Cut up the shallots into 1/8 parts, then the lemons into 1/4 wedges. Once this is done, take out the roasting tray and transfer the chicken, challots, lemon wedges and bacon lardons into it, with a final drizzle of 1tbsp of olive oil over the tray's items. Cook for another 20 minutes.
2. In a separate, temporary, tray place the chicken thighs and season them. Cut up the shallots into 1/8 parts, then the lemons into 1/4 wedges. Once this is done, take out the roasting tray and transfer the chicken, challots, lemon wedges and bacon lardons into it, with a final drizzle of 1tbsp of olive oil over the tray's items. Cook for another 20 minutes.
3. Prepare the chicken stock and wine to take out the roasting tray for the last time before serving. Pour 200ml of chicken stock and 100ml of white wine over the tray's contents and return it to the oven for a final 20 minutes of cooking.
Creamy french lobster soup perfect for the hollidays, you can optionally replace the lobster with any other shellfish.
Creamy french lobster soup perfect for the holidays, you can optionally replace the lobster with any other shellfish.
- ⏲️ Prep time: 20
- 🍳Cook time: 30 min
@ -34,7 +34,7 @@ Creamy french lobster soup perfect for the hollidays, you can optionally replace
4. Place a stockpot on medium high heat and heat up enough oil to cover the bottom of the pan, add the lobster shells and cook them until they are bright red.
5. Remove the oil from the pan and discard it, add your butter to the shells.
6. Add all diced vegetables and let it sauté for 2 minutes, add a dash of cognac and flambé, lower the heat to medium low.
7. Rougly dice the tomatoes and add them together with the tomato puree, once again let it sauté for 2 minutes.
7. Roughly dice the tomatoes and add them together with the tomato puree, once again let it sauté for 2 minutes.
8. Add the flour and give it all a stir, let it dry up in the pan.
9. Deglaze the pan with the white wine and once the wine has dried up a bit add the fish stock.
10. Tie up your herbs using kitchen twine and add them to your pot.
@ -19,7 +19,7 @@ Perfect for pan pizza in an 11 inch iron skillet.
1. Mix dry ingredients in a bowl.
2. Mix in olive oil and water. No need for hands or kneading!
3. Cover bowl air tight, and let it sit in room temperature for at least 7 hours, and up to 24 hours. It should have dramatically increased in size.
4. The dough can be kept in the refrigerator for some days, so feel free to double/triple the ingedients for more pizzas for the same amount of work and time.
4. The dough can be kept in the refrigerator for some days, so feel free to double/triple the ingredients for more pizzas for the same amount of work and time.
@ -23,7 +23,7 @@ A delicious Sicilian pasta dish, with Aubergines in a tomato sauce topped with f
1. Preheat oven to 220c (fan), or gas mark 7.
2. Use a peeler to shave off alternating strips on your aubergines, so they looked striped, like zebras.
3. Then cut the aubergine widthways into 1cm thick slices. Place into a bowl with 75ml of olive oil, a good pinch of salt and black pepper. Coat the aubergines, then spread them onto two or three baking paper-lined trays. Roast for 30-35 minutes until dark brown.
4. Whilst the aubergines are cooking, put two tablespoons of olive oil into a frying pan or pot on a medium-high heat. Add garlic and chillis and fry for 1 minute (don't burn them!). Add tinned tomatoes, oregano, sugar and a pinch of salt and pepper to the pot. Reduce heat to medium low and cook until the sauce has thickened.
4. Whilst the aubergines are cooking, put two tablespoons of olive oil into a frying pan or pot on a medium-high heat. Add garlic and chilies and fry for 1 minute (don't burn them!). Add tinned tomatoes, oregano, sugar and a pinch of salt and pepper to the pot. Reduce heat to medium low and cook until the sauce has thickened.
5. [Cook the pasta](pasta.html) according to packet instructions, once al dente, drain and retain some of the pasta water.
6. Once cooked, add the aubergine to the pasta sauce and mix well. Then add the spaghetti to the aubergine and sauce mixture, making sure everything is evenly coated. Add some of the pasta water if required to loosen the sauce, then top with fresh basil.
Vietnamese Pho Soup is a tea-like, beef based soup with a flavor profile that differentiates it from the traditional Western pallete. This recipe is designed to be as easy to make as possible, while simultaneously being as based as possible.
Vietnamese Pho Soup is a tea-like, beef based soup with a flavor profile that differentiates it from the traditional Western palette. This recipe is designed to be as easy to make as possible, while simultaneously being as based as possible.
- ⏲️ Prep time: 20 min
- 🍳 Cook time: 2 hours
@ -27,12 +27,12 @@ Vietnamese Pho Soup is a tea-like, beef based soup with a flavor profile that di
## Directions
1. Heat your oven and place the spices (garlic, cardamom seeds, cinammon sticks, star anise and ginger) on a tray and bake them until browned or decently toasted.
1. Heat your oven and place the spices (garlic, cardamom seeds, cinnamon sticks, star anise and ginger) on a tray and bake them until browned or decently toasted.
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 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 accidently chewing on a bit of star anise, trust me.
6. Cut up coriander and spring onions as garnnish.
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.
6. Cut up coriander and spring onions as garnish.
7. Add rice noodles to bowl, followed by the broth and its contents, followed by the garnish. This can be made and eaten within 1 hour if you want it quickly, but typically with broths the longer you simmer the tastier it'll be.
1. Place tomatillos, garlic, and chiles in a medium saucepan and cover with water. Simmer until tomatillos turn pale green, about 10 minutes.
2. Transfer tomatillos, garlic, and chiles into a blender or food processor. Add the onion and cilantro. Puree until smooth, then salt to taste, usually a teaspoon (6g) will suffice.
3. Heat oil in a medium saucepan until hot but not smoking. Pour puree into the pan and cook, stirring occasionally, until thickened somwhat, about 6-8 minutes.
1. Place tomatillos, garlic, and chilies in a medium saucepan and cover with water. Simmer until tomatillos turn pale green, about 10 minutes.
2. Transfer tomatillos, garlic, and chilies into a blender or food processor. Add the onion and cilantro. Puree until smooth, then salt to taste, usually a teaspoon (6g) will suffice.
3. Heat oil in a medium saucepan until hot but not smoking. Pour puree into the pan and cook, stirring occasionally, until thickened somewhat, about 6-8 minutes.
@ -25,12 +25,12 @@ Serve topped with cheese on top of salad (with Mustard, Jam, Salt, 1 Vinegar, 4
1. Start cooking noodles.
2. First slice, then cube ham into smaller than 1cm³ pieces.
3. Whip cream in a big bowl.
4. Add spices, eggs and sourcream to bowl and stir.
4. Add spices, eggs and sourcream to bowl and stir.
5. Put ham cubes in and stir.
6. Put noodles without water into bowl and mix.
7. Put the mixture into one or two baking pans (with baking paper).
8. Bake at ~160°C for ~2 hours.
9. Optionally gratin Mozarella or any other cheese on top for 5-10 minutes.
9. Optionally gratin mozzarella or any other cheese on top for 5-10 minutes.
There you have it, an idiot-proof carb and protein bomber that should taste reasonably well. Besides browning the noodles this is really just throwing stuff into a baking pan. 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 3 or 4 days. Just reheat in oven or pan (add little water).
@ -9,11 +9,12 @@ This is a simple and well known recipe. It goes by many names and this recipe is
## Directions
1. Mix one part tomato sauce with two parts mayonaise. What 'part' means is up to you, because that will determine how much sauce you will have. You can also adjust this to your liking. More tomato sauce, more acidity. More mayonaise, more sweetness.
1. Mix one part tomato sauce with two parts mayonnaise. What 'part' means is up to you, because that will determine how much sauce you will have. You can also adjust this to your liking. More tomato sauce, more acidity. More mayonnaise, more sweetness.
2. Enjoy!
## Contribution
By el3ctr0lyte [github](https://github.com/el3ctr0lyte)
This recipe cointains instructions for sourdough starter needed for all sourdough breads. The starter can be done with either wheat flour or rye flour for rye breads. Prefer organic flours as they contain most wild yeasts.
This recipe contains instructions for sourdough starter needed for all sourdough breads. The starter can be done with either wheat flour or rye flour for rye breads. Prefer organic flours as they contain most wild yeasts.
- ⏲️ Prep time: 5 min/day
- ⏲️ Wait time: 4 days
@ -12,7 +12,7 @@ This recipe cointains instructions for sourdough starter needed for all sourdoug
## Directions
1. Day 1: mix 80g of water to 50g of flour and put a conver on the container loosely. Store somewhere warm.
1. Day 1: mix 80g of water to 50g of flour and put a cover on the container loosely. Store somewhere warm.
2. Day 2: the starter should be a bit bubbly. Feed the starter with 80g of water and 50g of flour and store again with loosely covered. If the starter doesn't have bubbles yet, wait another day.
3. Day 3-4: repeat the feeding process
4. You can now use the starter for baking sourdough bread. Remember to not use all the starter at once and feed the remaining starter to always have it available.
@ -26,13 +26,13 @@ Traditionally eaten with fries and chicory salad.
1. Peel the onions and cut them into medium sized pieces, don't cut the onion too small.
2. Place a large saucepan or dutch oven on low heat and add 1 tbsp butter. Once melted add your onions, cook until 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 seperate batches, be careful to not burn the fond on the bottom of the pan.season the meat with salt and pepper while its cooking.
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 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.
6. Add the beer you used to deglaze to the pot with the onions and beef.
7. Add the bayleaf and thyme, optionally you can bind them together with some kitchen twine so they are easier to pick out later.
8. Add your clove and if you have it the syrup.
9. Take your piece of preferably brown bread and generously spread it with mustard on both sides, place it in the sauce.
10. let it simmer on low heat, stirring once every 10-15 minutes. when the sauce has reached your desired thicknes place a lid on the pot.
10. let it simmer on low heat, stirring once every 10-15 minutes. when the sauce has reached your desired thickness place a lid on the pot.
11. The cooking time will depend on the quality of your meat, start checking the if your meat is done once its been simmering for about 2 hours.
12. The meat is done when the pieces hold together when gently stirring the sauce, but are easily cut with a fork or spoon.
13. Finish the sauce by gently stirring in the vinegar to brighten up the flavors and serve.
Tait Hoyem
3 years ago
committed by
GitHub