diff --git a/content/autumn-soup.md b/content/autumn-soup.md index 0a535d9..843d6c2 100644 --- a/content/autumn-soup.md +++ b/content/autumn-soup.md @@ -1,6 +1,6 @@ --- title: Autumn Soup -tags: ['vegetable', 'soup'] +tags: ['vegetables', 'soup'] date: 2022-08-04 author: joel-maxuel --- diff --git a/content/cinque-pi.md b/content/cinque-pi.md index ff85453..a6de855 100644 --- a/content/cinque-pi.md +++ b/content/cinque-pi.md @@ -17,16 +17,16 @@ This is a nice simple dish made up of five ingredients: panna, pomodori, parmigi - pasta: 800g | 1 1/2 lb - Cream: 4dl | 1 1/2 cups -- Tomato purée +- Tomato paste 2 TS - Parmigiano (grated) - Parsley ## Directions 1. Start cooking the [pasta](/pasta). -2. Mix the cream with the purée and bring to a boil. -3. Turn the heat down to medium and add the grated parmigiano. -4. Let it cook on medium to low heat until the pasta are done. -5. Add chopped up parsley and pepper. -6. You can either add the sauce to the pasta ore serve separately. +2. Mix the cream with the tomato paste and bring to a boil. +3. Turn the heat down to medium and add as much grated parmigiano as you like. +4. Let it cook on medium to low heat until the pasta is done. +5. Add chopped parsley and pepper. +6. You can either add the sauce to the pasta or serve separately. 7. Serve with some additional parmigiano and a leaf of parsley. diff --git a/content/farci-tomatoes.md b/content/farci-tomatoes.md index 02ea362..07775d7 100644 --- a/content/farci-tomatoes.md +++ b/content/farci-tomatoes.md @@ -6,6 +6,7 @@ author: miraunpajaro --- ![Farci tomatoes](/pix/farci_tomatoes.webp) + Farcies tomates with rice. - ⏲️ Prep time: 10 min diff --git a/content/kombucha.md b/content/kombucha.md new file mode 100644 index 0000000..518bda4 --- /dev/null +++ b/content/kombucha.md @@ -0,0 +1,61 @@ +--- +title: 'Kombucha' +tags: ['drink', 'sweet'] +date: 2022-12-30 +author: elias-pahls +--- + +The simple yet comprehensive guide to making tasty kombucha. This is intended +to give you an initial overview of the process. I strongly encourage you to +experiment with brewing times, teas, flavors, etc. The scoby is extremely +tolerant, so the worst that can happen is that your resulting kombucha won't be +that great. + +## Ingredients + +- 5l (1 gallon) jar +- 3-5 tbsp black (or green) tea +- 2 cups sugar +- kombucha scoby +- optional additional teas +- optional juices, fruits, spices +- patience ;) + +## Directions + +Primary brew: + +1. Boil 1-2l of water. +2. Rinse all the dishes you will be working with boiling water; this is + important so the brew doesn't go bad while fermenting. +3. Steep 3-5 tbsp (or 5-6 bags) of tee in 3-5 cups of water. +4. Strain the leaves from the tea and add 2 cups of sugar (or honey). +5. Add other optional teas to your liking; I like to add a good handful of + rosella tea; steep and strain this in boiling water separately. +6. Add 4l of water to the tea concentrate and pour into a wide mouthed jar. +7. Let the tea sit until it is less than 40°C; add ice cubes if it has to go + quick. +8. Add your scoby to the jar and seal the mouth tightly with a cloth or paper + towel and a rubber band. The scoby has to breathe, but you want to prevent + insects and dirt from getting into the jar. +9. Let the jar sit in a warm dark spot for 10-14 days. + +Second brew: + +1. Taste the brew after 10-14 days; if it has started to carbonate and the + sugar is mostly gone, it is ready. The brewing time will strongly depend on + your personal preference, shorten or lengthen as you wish. +2. Once ready, strain 4/5 of the brew through a sieve into re-sealable glass + bottles. +3. Make another batch of primary brew and refill the big jar; the remaining old + brew will act as a starter. Rinse the jar and remove parts of the scoby once + in a while. +4. If you wish you can add juices, fruits, or spices to your brew. These will + partially ferment and add a special character to your kombucha. One nice + addition is apple and cinnamon mixed in with green tea. +5. Let the bottles sit in a warm dark spot for another 3-14 days; the + carbonation process will continue, so make sure to release pressure from the + bottles every other day. +6. When you are satisfied with the carbonation and the flavor, put the bottles + in the fridge. Here you can store them for weeks at a time. +7. Enjoy your kombucha, rinse, and repeat. diff --git a/content/roesti.md b/content/roesti.md index 4fad5a3..e1f88d6 100644 --- a/content/roesti.md +++ b/content/roesti.md @@ -26,15 +26,26 @@ Can be useful to get rid of leftover potatoes from the day before. ## Directions -1. If you don't have cooked potatoes from the day before: Cook them and let them cool. It is important to use cold potatoes. You can also use raw potatoes. The cooking time will increase though. -2. Shred your potatoes with a grater. The shreds should be quite large so don't use your typical cheese shredder. -3. Dice the first onion and mix together with potatoes. You can also add diced bacon if you want to. Add your seasonings here. -4. Heat up some butter in a large pan. Add your mix to the pan on high heat. Let the mixture get warm for a few minutes under constant stirring. -5. Reduce heat to medium-high. Form the Rösti into a round puck. It should fill out the whole pan. I recommend a thickness of around 1 - 1.5cm (~1/2") for a softer Rösti. -6. Add some more butter flakes around the inside of the pan to get it under the Rösti. -7. It can take quite a while for a nice crust to form. Check after roughly 5-10 minutes for browning. -8. While the Rösti is cooking dice the other onion and the carrots. Steam everything in a pan with a bit of water. Use a lid to get the temperature up. +2. Shred raw or cooked (but cool) potatoes with a grater. The shreds should be + quite large so don't use your typical cheese shredder. +3. Dice the first onion and mix together with potatoes. You can also add diced + bacon if you want to. Add your seasonings here. +4. Heat up some butter in a large pan. Add your mix to the pan on high heat. + Let the mixture get warm for a few minutes under constant stirring. +5. Reduce heat to medium-high. Form the Rösti into a round cack. It should fill + out the whole pan. I recommend a thickness of around 1 - 1.5cm (~1/2") for a + softer Rösti. +6. Add some more butter flakes around the inside of the pan to get it under the + Rösti. +7. It can take quite a while for a nice crust to form. Check after roughly 5-10 + minutes for browning. +8. While the Rösti is cooking dice the other onion and the carrots. Steam + everything in a pan with a bit of water. Use a lid to get the temperature + up. 9. Alternatively you can use fresh or creamed spinach. -10. When you're satisfied with the browning, flip the Rösti and set the heat to medium-low. A plate can be useful here to put on top of the Rösti in the pan. -11. When the Rösti crispness is to your liking, remove from pan and fry two eggs. A runny yolk adds quite a bit to the potatoes. +10. When you're satisfied with the browning, flip the Rösti and set the heat to + medium-low. A plate can be useful here, put it on top of the Rösti in the + pan and flip. Then gently put the whole cake back in the pan. +11. When the Rösti crispness is to your liking, remove from pan and fry two + eggs. A runny yolk adds quite a bit to the potatoes. 12. Top Rösti with eggs and serve with the peas or spinach. diff --git a/content/zurich-sytle-meat-saute.md b/content/zurich-sytle-meat-saute.md new file mode 100644 index 0000000..9aa9e63 --- /dev/null +++ b/content/zurich-sytle-meat-saute.md @@ -0,0 +1,41 @@ +--- +title: Zurich-Style Meat Saute +tags: ['beef', 'cream', 'swiss', 'quick'] +date: 2023-01-06 +author: elias-pahls +--- + +Originally called "Züri Gschnätzlets" (Zurich chopped) from the city of Zurich +in Switzerland, this is a tasty and practical recipe from simple ingredients. +You can use any kind of meat really, depending on your taste. Very +traditionally, finely sliced liver and kidney is also mixed in with the meat +and mushrooms. + +- ⏲️ Prep time: 15 min +- 🍳 Cook time: 15 min +- 🍽️ Servings: 4 + +## Ingredients + + +- 600g Beef, finely sliced +- 250g Mushrooms, finely sliced +- 1 Onion +- 1 tbsp Flour +- 200ml White whine +- 200ml Cream +- 1 tbsp chopped parsley + +## Directions + +1. Fry the meat in butter at high heat until it starts loosing liquid. +2. Take the meat out of the pan and set aside. +3. Saute the onions. +4. Add the mushrooms, saute, then add a tbsp of flour and mix well. The flour + will make the sauce thicker, so use carfully. +5. Add the white wine and let it boil for a few minutes. +6. Add cream, boil until the sauce is very creamy. +7. Add the meat, boil until the meat is warm. +8. Add parsley, and serve. + +Serve with [Rösti](./roesti.md) or other traditional Swiss dish.