From c3457e0e537f3507071151507ef30143ec24ec34 Mon Sep 17 00:00:00 2001 From: Shuto Tamaoka <103938611+shutosheep@users.noreply.github.com> Date: Fri, 25 Nov 2022 01:13:43 +0900 Subject: [PATCH 1/8] Change "vegetable" tag to "vegetables" (#903) --- content/autumn-soup.md | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) 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 --- From 3cb24944b2ca016824b4e66cd01088a9cca84b50 Mon Sep 17 00:00:00 2001 From: Elias Pahls Date: Wed, 28 Dec 2022 15:26:36 +0300 Subject: [PATCH 2/8] New yogurt recipe using milk powder --- content/yogurt-using-milk-powder.md | 39 +++++++++++++++++++++++++++++ 1 file changed, 39 insertions(+) create mode 100644 content/yogurt-using-milk-powder.md diff --git a/content/yogurt-using-milk-powder.md b/content/yogurt-using-milk-powder.md new file mode 100644 index 0000000..2dd52af --- /dev/null +++ b/content/yogurt-using-milk-powder.md @@ -0,0 +1,39 @@ +--- +title: "Yogurt" +date: 2022-12-28 +tags: ['basic', 'breakfast', 'cheesefare'] +author: "elias-pahls" +--- + +This is an alternative to [this recipe](./yogurt.md). The outcome and the taste of the yogurt should be very similar, but in this case you won't need a thermometer, and you can save considerable money on milk. Make sure to use high quality powder from real milk only. + +- ⏲️ Prep time: 15 min +- 🍳 Cook time: 8-12 hours +- 🍽️ Servings: 1.5 kg + +## Ingredients + +Intended for a big family, reduce the quantities as you like. + +- 1 jar 2l +- 2 containers 1l +- cool box +- 3.5 cups milk powder +- 7 cups water +- 2 TS yogurt + +## Directions + +1. Heat 3 cups of water until the first few tiny bubbles start rising. +2. At the same time boil some random (1-2l) amount of water for further use. +3. Pour the 3 cups of heated water into a big jar. +4. Add 5 further cups of water (room temperature). +5. Add 3.5 cups of milk powder; stir well. +6. Take about 1 cup of "milk" from the jug and mix it thoroughly with 2 table-spoons of yogurt. +8. Pour the mix back into the jug and give it one or two swirls; not more! +9. Use the boiling water from earlier to rinse out the containers for the yogurt. +10. Pour the milk-yogurt mix (about 1.5l) into the containers. +11. Pour a decent amount of steaming hot water into a cool box. +12. Place the containers into the cool box and close the lid. +13. Let the yogurt sit for 8-12 hours. +14. Enjoy :) From 7694f18a7dc4a59e1859f5eaf28d447957923c75 Mon Sep 17 00:00:00 2001 From: Elias Pahls Date: Wed, 28 Dec 2022 15:27:13 +0300 Subject: [PATCH 3/8] Corrections and revisions --- content/cinque-pi.md | 12 ++++++------ content/roesti.md | 31 +++++++++++++++++++++---------- 2 files changed, 27 insertions(+), 16 deletions(-) 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/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. From e90285c5d41c2de9f9fa5ecd78477f9deab3f71d Mon Sep 17 00:00:00 2001 From: Elias Pahls Date: Fri, 6 Jan 2023 14:16:09 +0300 Subject: [PATCH 4/8] =?UTF-8?q?Simple=20meat=20saute=20ala=20Z=C3=BCrich?= =?UTF-8?q?=20style?= MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8 Content-Transfer-Encoding: 8bit --- content/zurich-sytle-meat-saute.md | 41 ++++++++++++++++++++++++++++++ 1 file changed, 41 insertions(+) create mode 100644 content/zurich-sytle-meat-saute.md diff --git a/content/zurich-sytle-meat-saute.md b/content/zurich-sytle-meat-saute.md new file mode 100644 index 0000000..e63e139 --- /dev/null +++ b/content/zurich-sytle-meat-saute.md @@ -0,0 +1,41 @@ +--- +title: Zurich-Style Meat Suate +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. From 28406a29367d079e6f0d8c277ca4d6d5c3b6dad9 Mon Sep 17 00:00:00 2001 From: Elias Pahls Date: Fri, 6 Jan 2023 14:22:18 +0300 Subject: [PATCH 5/8] =?UTF-8?q?Adding=20simple=20meat=20saut=C3=A9=20?= =?UTF-8?q?=C3=A0la=20Z=C3=BCrich=20style?= MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8 Content-Transfer-Encoding: 8bit --- content/zurich-sytle-meat-saute.md | 2 +- 1 file changed, 1 insertion(+), 1 deletion(-) diff --git a/content/zurich-sytle-meat-saute.md b/content/zurich-sytle-meat-saute.md index e63e139..9aa9e63 100644 --- a/content/zurich-sytle-meat-saute.md +++ b/content/zurich-sytle-meat-saute.md @@ -1,5 +1,5 @@ --- -title: Zurich-Style Meat Suate +title: Zurich-Style Meat Saute tags: ['beef', 'cream', 'swiss', 'quick'] date: 2023-01-06 author: elias-pahls From 662add65fd966ce44a53b1e5daf9f07b7e2b2cc7 Mon Sep 17 00:00:00 2001 From: Elias Pahls Date: Fri, 6 Jan 2023 14:29:20 +0300 Subject: [PATCH 6/8] Adding kombucha introduction manual --- content/kombucha.md | 61 +++++++++++++++++++++++++++++++++++++++++++++ 1 file changed, 61 insertions(+) create mode 100644 content/kombucha.md diff --git a/content/kombucha.md b/content/kombucha.md new file mode 100644 index 0000000..c1f3103 --- /dev/null +++ b/content/kombucha.md @@ -0,0 +1,61 @@ +--- +title: Cambucha +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. From ef8023ddeb65551685866ce5a407849c24b0d0d6 Mon Sep 17 00:00:00 2001 From: Elias Pahls Date: Fri, 6 Jan 2023 14:29:34 +0300 Subject: [PATCH 7/8] Minor corrections --- content/farci-tomatoes.md | 1 + 1 file changed, 1 insertion(+) 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 From 04343a64a5c4a7179df740620169c471b2eb3099 Mon Sep 17 00:00:00 2001 From: Luke Smith Date: Fri, 6 Jan 2023 09:20:17 -0500 Subject: [PATCH 8/8] tweak --- content/kombucha.md | 2 +- content/yogurt-using-milk-powder.md | 39 ----------------------------- 2 files changed, 1 insertion(+), 40 deletions(-) delete mode 100644 content/yogurt-using-milk-powder.md diff --git a/content/kombucha.md b/content/kombucha.md index c1f3103..518bda4 100644 --- a/content/kombucha.md +++ b/content/kombucha.md @@ -1,5 +1,5 @@ --- -title: Cambucha +title: 'Kombucha' tags: ['drink', 'sweet'] date: 2022-12-30 author: elias-pahls diff --git a/content/yogurt-using-milk-powder.md b/content/yogurt-using-milk-powder.md deleted file mode 100644 index 2dd52af..0000000 --- a/content/yogurt-using-milk-powder.md +++ /dev/null @@ -1,39 +0,0 @@ ---- -title: "Yogurt" -date: 2022-12-28 -tags: ['basic', 'breakfast', 'cheesefare'] -author: "elias-pahls" ---- - -This is an alternative to [this recipe](./yogurt.md). The outcome and the taste of the yogurt should be very similar, but in this case you won't need a thermometer, and you can save considerable money on milk. Make sure to use high quality powder from real milk only. - -- ⏲️ Prep time: 15 min -- 🍳 Cook time: 8-12 hours -- 🍽️ Servings: 1.5 kg - -## Ingredients - -Intended for a big family, reduce the quantities as you like. - -- 1 jar 2l -- 2 containers 1l -- cool box -- 3.5 cups milk powder -- 7 cups water -- 2 TS yogurt - -## Directions - -1. Heat 3 cups of water until the first few tiny bubbles start rising. -2. At the same time boil some random (1-2l) amount of water for further use. -3. Pour the 3 cups of heated water into a big jar. -4. Add 5 further cups of water (room temperature). -5. Add 3.5 cups of milk powder; stir well. -6. Take about 1 cup of "milk" from the jug and mix it thoroughly with 2 table-spoons of yogurt. -8. Pour the mix back into the jug and give it one or two swirls; not more! -9. Use the boiling water from earlier to rinse out the containers for the yogurt. -10. Pour the milk-yogurt mix (about 1.5l) into the containers. -11. Pour a decent amount of steaming hot water into a cool box. -12. Place the containers into the cool box and close the lid. -13. Let the yogurt sit for 8-12 hours. -14. Enjoy :)