Merge branch 'master' of github.com:LukeSmithxyz/based.cooking
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|
||||
# Australian snags (sausage sizzle)
|
||||
|
||||
An australian BBQ classic tradition that is simple and very easy to make. Great for parties and outdoor events
|
||||
especially national events. Sometimes served at hardware chains.
|
||||
|
||||
- ⏲️ Prep time: 2 min
|
||||
- 🍳 Cook time: 20 min
|
||||
- 🍽️ Servings: Depends
|
||||
|
||||
## Ingredients
|
||||
|
||||
- Sausages (thin)
|
||||
- Onions (4g per sausage)
|
||||
- Tomato sauce
|
||||
- Mustard (optional)
|
||||
- Bread
|
||||
- Butter
|
||||
- Oil
|
||||
- Wood chips (optional, fuel for smokey flavour)
|
||||
|
||||
## Directions
|
||||
|
||||
1. Chop up the onions into rings
|
||||
2. Bring the sausages to the grill, turning once every 5 mins
|
||||
3. Add oil of your choice to the hotplate then add the onions
|
||||
4. Use your tongs to toss the onions until they are golden brown
|
||||
5. When the onions are golden brown turn off the hotplate
|
||||
6. When the sausages are cooked, butter the bread then add a sausage (optionally split)
|
||||
7. Add onions then tomato sauce on top
|
||||
8. Enjoy and serve to everyone
|
||||
|
||||
;tags: basic snack australian
|
@ -0,0 +1,37 @@
|
||||
# Baked pasta with broccoli, boiled eggs and scamorza cheese
|
||||
|
||||
![baked-pasta-with-broccoli](pix/baked-pasta-with-broccoli.webp)
|
||||
|
||||
- ⏲️ Prep time: 15 min
|
||||
- 🍳 Cook time: 20~30 min
|
||||
- 🍽️ Servings: 4
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 500g pasta
|
||||
- 500g broccoli
|
||||
- 4 eggs
|
||||
- 200g scamorza cheese
|
||||
- 400g béchamel
|
||||
- sage (optional)
|
||||
- parmesan cheese (optional)
|
||||
|
||||
## Directions
|
||||
|
||||
1. Boil water and add salt (a handful for every liter), put pasta inside.
|
||||
2. Boil broccoli and eggs for 10 minutes.
|
||||
3. While everything is boiling dice scamorza cheese, prepare a pan.
|
||||
4. Put a layer of béchamel.
|
||||
5. Put a layer of pasta.
|
||||
6. Put a layer of broccoli, diced scamorza cheese, pepper, salt.
|
||||
7. Go to step 4 and repeat until ingredients end.
|
||||
8. Add sage leafs on top (optional).
|
||||
9. Put the pan inside the (preheated) oven at 180°C for 15~20 minutes.
|
||||
10. End with 5~10 minutes of cooking with the grill function.
|
||||
|
||||
## Contribution
|
||||
|
||||
Davide Costa - [website](davcloud.xyz),
|
||||
Monero: `4BD4REH2QyC5dhb7W4hYUnD3poGgpg9TGVrn1iRcdkQzBrm44eAre1GcfvsPakPF1thy2CBcBqZmzCLRsU6gZftY1Bg23f9`
|
||||
|
||||
;tags: italian pasta broccoli cheesefare
|
@ -0,0 +1,36 @@
|
||||
# Beef Kidney
|
||||
|
||||
My wife's beef kidney recipe
|
||||
|
||||
- ⏲️ Prep time: 10 min
|
||||
- 🍳 Cook time: 45 min
|
||||
- 🍽️ Servings: 2
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 1 beef kidney
|
||||
- 60g butter
|
||||
- 2 onions
|
||||
- 2 shallots
|
||||
- 1 sprig of fresh parsley
|
||||
- 3 bay leaves
|
||||
- 400g croutons or toasted bread in pieces
|
||||
|
||||
## Directions
|
||||
|
||||
1. clean the kidney and remove the fat
|
||||
2. cut the kidney into small chunks (2cm or 3/4")
|
||||
3. put butter in a casserole dish
|
||||
4. add kidney, parsley, bay leaf, salt, pepper
|
||||
5. brown in the casserole for 10 minutes while stirring (don't burn)
|
||||
6. add 2 glasses of dry white wine
|
||||
7. add half a glass of water so that the mixture is well-bathed
|
||||
8. simmer for 35 minutes
|
||||
9. add about 400g of toasted bread in pieces
|
||||
10. simmer for another 10 minutes
|
||||
|
||||
## Contribution
|
||||
|
||||
Philip Wittamore - [Website](https://wittamore.com)
|
||||
|
||||
;tags: kidney beef
|
@ -0,0 +1,25 @@
|
||||
# Hamburger dressing
|
||||
|
||||
![burger-dressing](pix/burger-dressing.webp)
|
||||
|
||||
A delicious home made hamburger dressing 🍔
|
||||
|
||||
- ⏲️ Prep time: 1 min
|
||||
- 🍳 Cook time: 1 min
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 3 tbsp [mayonnese or aioli](mayonnaise-or-aioli.html)
|
||||
- 2 tbsp ketchup
|
||||
- 1 tbsp sriracha
|
||||
- 1 clove garlic, if using mayonnese and not aioli (optional)
|
||||
|
||||
## Directions
|
||||
|
||||
1. Mix ingredients in a bowl
|
||||
|
||||
## Contribution
|
||||
|
||||
- brox - xmr: `8AaUvC4JPfTVgy66FLd8mVfsPwT7RXJuPK2xySoKnFEhDZPNafpgn6rh8VPBVauyNP17EQQ1HGhMCZdtUJNoD7xnVt1cSLo`
|
||||
|
||||
;tags: sauce basic aioli dressing
|
@ -0,0 +1,41 @@
|
||||
# Challah Bread
|
||||
|
||||
A kind of braided bread preparation.
|
||||
|
||||
- ⏲️ Prep time: 20 min
|
||||
- 🍳 Cook time: 40 min
|
||||
- 🍽️ Servings: 2-4
|
||||
|
||||
NOTE: Prep time does not account for the 3-4 hours the dough must be left to rise and cool (see directions 5, 10, & 12).
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 600ml ( 1 Pint ) warm water
|
||||
- 1 tablespoon dry active baking yeast
|
||||
- 7 tablespoons honey
|
||||
- 1.5kg flour
|
||||
- 3 eggs
|
||||
- 1 tablespoon salt
|
||||
- 1 tablespoon poppy seeds
|
||||
- 4 tablespoons vegetable oil
|
||||
|
||||
## Directions
|
||||
|
||||
1. Fill a large bowl with the water, and sprinkle with the yeast.
|
||||
2. Whisk together: honey, oil, 2 eggs, and salt. Add to bowl.
|
||||
3. Add flour to bowl in small amounts, beating/whisking after each addition.
|
||||
4. Once the mixtures becomes a viscous dough, begin kneading until smooth and elastic, and no longer sticky.
|
||||
5. Cover bowl with a damp cloth and let rise for 1-2 hours, or until dough has doubled in size.
|
||||
6. Sprinkle flour onto a chopping board, place the dough onto it and divide in half.
|
||||
7. Knead each half, adding flour as needed to keep the dough non-sticky.
|
||||
8. Divide each half into thirds and roll into a long snake about 4cm (1.5in) in girth.
|
||||
9. Pinch the ends of the each three snakes together firmly and plait them together, making two items of braided dough.
|
||||
10. Grease two baking trays or use baking paper, cover with dry cloth and let rise for one hour. Preheat oven to 190°C / Gas mark 5.
|
||||
11. Whisk an egg and brush onto each plait, sprinkle with seeds.
|
||||
12. Bake until bread has a hollow sound when tapped, cool on a rack for an hour before slicing.
|
||||
|
||||
## Contribution
|
||||
|
||||
- siggines - [website](http://jacobsiggins.co.uk)
|
||||
|
||||
;tags: israeli bread
|
@ -0,0 +1,37 @@
|
||||
# Chicken Tenders Airfried
|
||||
|
||||
- ⏲️ Prep time: 5 min
|
||||
- 🍳 Cook time: 20 min
|
||||
|
||||
## Ingredients
|
||||
|
||||
- Raw chicken strips
|
||||
- Flour
|
||||
- Egg wash
|
||||
- Bread crumbs
|
||||
- Vegetable oil
|
||||
- Seasoning:salt and pepper with cayenne or paprika (optional)
|
||||
|
||||
## Directions
|
||||
|
||||
1. In a plate, mix a little over a table spoon of spices into your flour.
|
||||
2. Dip the chicken into the flour one strip at a time coating the entire surface.
|
||||
3. Dip the floured chicken into the eggwash.
|
||||
4. Press the chicken into the breadcrumbs trying to pick up as much as possible.
|
||||
5. Repeat until all strips have been floured egged and breaded.
|
||||
6. Coat both sides of the tenders with a light amount of vegetable oil.
|
||||
7. Place the tenders into your airfryer, do not layer them on top of each other.
|
||||
8. Set your airfryer to chicken mode and cook for 20 minutes at 360 degrees fahrenheit.
|
||||
9. Serve with honey mustard for maximum effect.
|
||||
|
||||
## Contribution
|
||||
|
||||
Original recipe by Mental Outlaw on Youtube and Odysee.
|
||||
Translated from video to text by Yoshiguy35.
|
||||
Any changes I made were to abide by rule #4.
|
||||
[original video](https://www.youtube.com/watch?v=PymSsu_LufA)
|
||||
|
||||
- Mental Outlaw - [youtube](https://www.youtube.com/user/MentalOutlawStudios), xmr: `45F2bNHVcRzXVBsvZ5giyvKGAgm6LFhMsjUUVPTEtdgJJ5SNyxzSNUmFSBR5qCCWLpjiUjYMkmZoX9b3cChNjvxR7kvh436`
|
||||
- Yoshiguy35 - [youtube](https://www.youtube.com/channel/UCWX13rdnpFNeMh7gOhexnlg), [website](https://www.yoshiguy35.com/)
|
||||
|
||||
;tags: chicken fry
|
@ -0,0 +1,30 @@
|
||||
# Chorizo & Chickpea Soup
|
||||
|
||||
Recommend serving with corn bread.
|
||||
|
||||
- 🍳 Cook time: 10-15 min
|
||||
|
||||
## Ingredients
|
||||
|
||||
- Chorizo Sausage(s)
|
||||
- 2 Garlic cloves
|
||||
- Ginger
|
||||
- Paprika, 2 Tsp
|
||||
- Cumin, Parsley
|
||||
- Juice from whole Lemon
|
||||
- Chickpeas, 400g ( drained )
|
||||
- Butter and sunflower oil, for frying
|
||||
|
||||
## Directions
|
||||
|
||||
1. Fry the sliced Chorizo in butter, along-with diced Ginger and Garlic. Add oil after a couple mins.
|
||||
2. Pour in Lemon-juice, Chickpeas, and Cumin & Paprika. Then 100ml of water.
|
||||
3. Allow to boil for 5 or so min. Add Parsley and then salt to taste.
|
||||
|
||||
## Contribution
|
||||
|
||||
Recipe modified from original published at: ( https://www.bbcgoodfood.com/recipes/chorizo-chickpea-stew )
|
||||
|
||||
- Siggines - [website](http://jacobsiggins.co.uk)
|
||||
|
||||
;tags: pork soup spanish quick
|
@ -0,0 +1,29 @@
|
||||
# Dianne's Southwestern Cornbread Salad
|
||||
|
||||
![Dianne's Southwestern Cornbread Salad](pix/diannes-cornbread-salad.webp)
|
||||
|
||||
Dianne's Southwestern Cornbread Salad is as colorful as it is delicious.
|
||||
|
||||
- ⏲️ Prep time: 30 min
|
||||
- 🍳 Cook time: 15 min
|
||||
- 🍽️ Servings: 10-12
|
||||
- 🥶 Chill: 2 hrs
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 1 (6-ounce) package Mexican cornbread mix
|
||||
- 1 (1-ounce) envelope buttermilk Ranch salad dressing mix
|
||||
- 1 small head romaine lettuce, shredded
|
||||
- 2 large tomatoes, chopped
|
||||
- 1 (15-ounce) can black beans, rinsed and drained
|
||||
- 1 (8-ounce) package shredded Mexican four-cheese blend
|
||||
- 6 bacon slices, cooked and crumbled
|
||||
- 5 green onions, chopped
|
||||
|
||||
## Directions
|
||||
|
||||
1. **Prepare** cornbread according to package directions, cool, and crumble. Then set aside.
|
||||
2. **Prepare** salad dressing according to package directions.
|
||||
3. **Layer** a large bowl with half each of cornbread, lettuce, and the next 6 ingredients: spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.
|
||||
|
||||
;tags: salad mexican southwest
|
@ -0,0 +1,36 @@
|
||||
# Garam Masala
|
||||
|
||||
A spice mixture for most Indian dishes
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 4 Green Cardamom
|
||||
- 2 Black Cardamom
|
||||
- 1 tbsp Coriander
|
||||
- 2 Cloves
|
||||
- 1 tbsp Cumin
|
||||
- 1 tbsp Fennel seeds
|
||||
- 5/6 Bayleaf
|
||||
- 5/6 Black pepper pods
|
||||
- 1 Star anise (Optional)
|
||||
- Mace (Optional): Mace is a dried flower originating from the Nutmeg plant. Use no more than 3 strands of this flower.
|
||||
|
||||
## Directions
|
||||
|
||||
1. Star anise and Mace are normally not added to Garam masala. They are added specially if someone is making [Biriyani](lamb-biriyani.html).
|
||||
2. Cloves will make the masala really hot. So make sure to add only as much as you want to eat.
|
||||
3. Too much Mace makes the masala quite bitter. So make sure you do not add more than what has been recommended. The amount of other spices can be changed according to taste.
|
||||
4. Wash all the dry spices really well.
|
||||
5. If you live in a place which is very sunny, sun dry your washed spices for about 1 day. If not then on a frying pan with a heavy bottom, place all the spices and dry roast them until aromatic.
|
||||
6. Cool the dry spices and put them into a mixer. Mix thoroughly.
|
||||
7. Sieve the powder and add the larger pieces into the mixer once again and mix it again until everything turns into a fine powder. This step might need to be repeated a few times.
|
||||
8. The resulting mixture is garam masala. Store it in airtight glass jars.
|
||||
9. You can store this mixture for about 2/3 months in a cool dry place.
|
||||
|
||||
## Contribution
|
||||
|
||||
- Chetan Basuray
|
||||
- [website](https://github.com/chetanbasuray)
|
||||
- [donate](http://chetanbasuray.tk/)
|
||||
|
||||
;tags: indian spice
|
@ -0,0 +1,32 @@
|
||||
# Honey Garlic Chicken with Broccoli and Brown Rice
|
||||
|
||||
Very easy, high protein.
|
||||
|
||||
- Servings: 2
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 1/2 cup ( 100g ) brown rice
|
||||
- 1/2 cup ( 70g ) frozen peas
|
||||
- 1 head broccoli (you can use really any amount of broccoli)
|
||||
- 2 chicken breasts
|
||||
- 1 tbsp honey
|
||||
- 1 tbsp low-sodium soy sauce
|
||||
- 1 tbsp minced garlic
|
||||
|
||||
## Directions
|
||||
|
||||
1. Cook rice in a pot. Instructions are on the bag it comes in.
|
||||
2. While rice is cooking, cut chicken breasts into cube. Season with olive oil, black pepper, and
|
||||
paprika. Cut broccoli into pieces and place into steamer basket over pot 1/2 filled with water, do
|
||||
not start it yet.
|
||||
3. Put chicken cubes into a hot pan and cook for ~3 minutes. After 3 minutes add honey, soy sauce,
|
||||
and garlic. Cook for another 5 minutes. Begin boiling broccoli water.
|
||||
4. Add frozen peas to rice and stir, they will heat up quickly.
|
||||
5. Add rice and peas to chicken and stir.
|
||||
|
||||
## Contribution
|
||||
|
||||
- Connor McLean
|
||||
|
||||
;tags: chicken broccoli rice quick
|
@ -0,0 +1,31 @@
|
||||
# Italian Bread
|
||||
|
||||
- ⏲️ Prep time: 2.5 - 3.25 hr
|
||||
- 🍳 Cook time: 25-30 min
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 600g or 5 cups bread flour (or all-purpose if not available)
|
||||
- 1 packet (appr. 2 1/4 tsp or 7g) active dry yeast
|
||||
- olive oil for greasing
|
||||
|
||||
## Directions
|
||||
|
||||
1. Follow directions on the packet to activate yeast in a bowl large enough for mixing the dough
|
||||
2. Add enough water for a total of 400g or 1 3/4 cups (i.e. add 400g minus however much water was used to activate the yeast)
|
||||
3. Optionally add 12g or 2 tsp salt (Unsalted bread is normal in Central Italy, but it's an acquired taste)
|
||||
3. Slowly mix in flour until it forms a dough that will be easy to work with and not overly sticky. Make sure there are no wet or dry pockets in the dough.
|
||||
4. Cover and let rest for 15 minutes.
|
||||
5. Knead the dough and let it rise covered for 1 hour in a warm place until doubled in size.
|
||||
6. Split the dough in half and shape it into two loaves. Make sure the seams are at the bottom.
|
||||
7. Place the loaves on a lightly greased baking sheet and let it rise covered for 1 hour in a warm place until doubled in size.
|
||||
8. Make sure the oven is preheated to 200°C (400°F) before the resting period is over.
|
||||
9. Score the loaves and place the baking sheet in the oven.
|
||||
10. Bake for 25-30 minutes.
|
||||
11. Let cool for 15 minutes before serving.
|
||||
|
||||
## Contribution
|
||||
|
||||
- km3000
|
||||
|
||||
;tags: bread italian fasting
|
@ -0,0 +1,37 @@
|
||||
# Lenten Lentil Curry
|
||||
|
||||
Simple green lentil recipe. Suitable for Lent.
|
||||
|
||||
![Lenten Lentil Curry](pix/lenten-lentil-curry.webp)
|
||||
|
||||
- Prep time: 5 min
|
||||
- Cook time: 30-35 min
|
||||
- Servings : 2
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 200 g (7 oz) green lentils
|
||||
- 50 g (1¾ oz) vermicelli
|
||||
- 1 tsp curry powder
|
||||
- ½ tsp paprika powder
|
||||
- ½ tsp cinnamon powder
|
||||
- ½ tsp ground sumac
|
||||
|
||||
## Directions
|
||||
|
||||
1. Thoroughly rinse the lentils and drain the water.
|
||||
2. Put the lentils in the pot, and add 1 L (0.26 gal) of water.
|
||||
3. Bring to a boil, and gently boil for about 15-20 minutes.
|
||||
4. Drain the water.
|
||||
5. Add the other ingredients to the pot.
|
||||
6. Add 1½-2 tsp of salt and a little bit of ground black pepper.
|
||||
7. Add 0.5 L (0.13 gal) of boiling water.
|
||||
8. Simmer for about 10 minutes.
|
||||
|
||||
Have a blessed Lent.
|
||||
|
||||
## Contribution
|
||||
|
||||
- Sinan Kurtulmuş - [website](https://www.sinankurtulmus.net)
|
||||
|
||||
;tags: spicy curry lentil fasting
|
@ -0,0 +1,31 @@
|
||||
# Mayonnaise or aioli
|
||||
|
||||
![Aioli](pix/mayonnaise-or-aioli.webp)
|
||||
|
||||
Aioli is pretty much just mayonnaise with garlic, although traditional aioli only includes olive oil and garlic, and no eggs or acid. This recipe uses raw eggs, so if that is sketchy in your region use pasteurized eggs 🥚.
|
||||
|
||||
- ⏲️ Prep time: 2 min
|
||||
- 🍳 Cook time: 1 min
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 1 whole egg or 2 egg yolks, preferably at room temperature
|
||||
- 2.5 dl/ 1 cup neutral oil
|
||||
- 1-2 tbsp vinegar or lemon juice
|
||||
- 1 tbsp pickle juice (optional)
|
||||
- 2-4 cloves of garlic for aioli, don't include for mayonnaise
|
||||
- 1 tsp dijon mustard (optional)
|
||||
|
||||
## Directions
|
||||
|
||||
1. Place egg, vinegar, mustard a pinch of salt and pepper in a beaker or narrow and tall container. Add diced garlic for aioli.
|
||||
2. Add oil as the very last ingredient. It should be on the top of the other ingredients, or the mayonnaise/aioli could seperate.
|
||||
3. Place hand blender at the very bottom. Don't start it yet.
|
||||
4. Use full power, and work your way upwards slowly until all the oil is mixed in.
|
||||
5. Feel free to taste and mix in extra spices and vinegar afterwards.
|
||||
|
||||
## Contribution
|
||||
|
||||
- brox - xmr: `8AaUvC4JPfTVgy66FLd8mVfsPwT7RXJuPK2xySoKnFEhDZPNafpgn6rh8VPBVauyNP17EQQ1HGhMCZdtUJNoD7xnVt1cSLo`
|
||||
|
||||
;tags: sauce basic aioli
|
@ -0,0 +1,38 @@
|
||||
# Mazurek
|
||||
|
||||
Mazurek is a traditional Polish flat cake made in many homes for Easter. Many
|
||||
different toppings are possible.
|
||||
|
||||
## Ingredients
|
||||
|
||||
* 2 1/2 cups flour
|
||||
* 1/4 cup powdered sugar
|
||||
* 200g (7 oz) butter
|
||||
* 1 tablespoon 18% sour cream
|
||||
* 2 egg yolks
|
||||
* topping: for example [orange jam](orange-jam.html) from 4 oranges
|
||||
* optional additional toppings/decorations:
|
||||
* walnuts
|
||||
* pecans
|
||||
* raisins
|
||||
* sliced almonds
|
||||
|
||||
## Directions
|
||||
|
||||
1. Put flour and butter in a bowl.
|
||||
2. Cut the butter with a sharp knife into tiny pieces, mixing with the flour.
|
||||
3. Add egg yolks, sugar, sour cream, and a pinch of salt.
|
||||
4. Knead well and form into a ball. Wrap in plastic wrap and let chill in fridge
|
||||
for about an hour.
|
||||
5. Roll out flat and place in large baking sheet (this should be enough for a
|
||||
25x35cm/10x14in sheet) on top of parchment paper.
|
||||
6. Make little holes with fork in the dough.
|
||||
7. Bake for 15-20 minutes in 200°C (395°F).
|
||||
8. Let cool before spreading topping.
|
||||
9. Decorate with nuts or other toppings.
|
||||
|
||||
## Contribution
|
||||
|
||||
- Martin Chrzanowski -- [website](https://m-chrzan.xyz), [donate](https://m-chrzan.xyz/crypto.html)
|
||||
|
||||
;tags: polish easter dessert
|
@ -0,0 +1,30 @@
|
||||
# Oatmeal Pancakes
|
||||
![oatmeal-pancakes](pix/oatmeal-pancakes.webp)
|
||||
|
||||
- ⏲️ Prep time: 10 min
|
||||
- 🍳 Cook time: 15 min
|
||||
- 🍽️ Servings: 8
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 2 eggs
|
||||
- 40g sugar (3 tbsp)
|
||||
- 20g honey (1 tbsp)
|
||||
- 60ml milk (4 tbsp) (you can use water instead)
|
||||
- 120g oat flour (1 cup)
|
||||
- 1 tsp baking powder (or baking soda + some acid to activate it)
|
||||
- Raspberry jam (optional)
|
||||
|
||||
## Directions
|
||||
|
||||
1. Mix eggs, sugar, honey and milk.
|
||||
2. In another bowl mix oat flour and baking powder.
|
||||
3. Combine two mixtures and let the batter rest for about 15 minutes.
|
||||
4. Preheat the pan for 5 minutes over low (~33%) heat, cook for about 1 - 1.5 minutes then flip when you see bubbles come out and cook for another 45s - 1 minute.
|
||||
5. Eat them with raspberry (or any other) jam.
|
||||
|
||||
## Contribution
|
||||
|
||||
- wpnwbn
|
||||
|
||||
;tags: breakfast sweet dessert pancake
|
@ -0,0 +1,38 @@
|
||||
# Okonomiyaki
|
||||
|
||||
Okonomiyaki is a Japanese savory pancake. Instead of using air bubbles to lighten the pancake, thin strips of cabbage provide levity to the cake. This is a very popular street food in Japan, and can be topped with all sorts of different ingredients, as "Okonomiyaki" roughly translates to "Grilled how you like".
|
||||
|
||||
- ⏲️ Prep time: 10 min
|
||||
- 🍳 Cook time: 10 min
|
||||
- 🍽️ Servings: 1
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 125g flour
|
||||
- 1 egg
|
||||
- 125ml water
|
||||
- Thinly sliced meat, any kind can do, sliced pork, beef, even bacon
|
||||
- Dashi powder or any desired seasonings
|
||||
- 2-4 leaves cabbage
|
||||
- Pinch salt to taste
|
||||
|
||||
- The following options are traditional but can be substituted with any desired toppings
|
||||
- Tonkatsu sauce (sometimes known as Bulldog sauce) in squirt bottle
|
||||
- Mayonnaise in squirt bottle
|
||||
- Sriacha in squirt bottle
|
||||
- Katsuobushi (Dried bonito flakes)
|
||||
- Nori (Dried roasted seaweed)
|
||||
|
||||
## Directions
|
||||
|
||||
1. Chop cabbage into thin strips.
|
||||
2. Whisk water and egg together in a bowl and then whisk in flour, salt, and seasonings.
|
||||
3. Fold cabbage into batter with as few folds as possible to completely work the cabbage in.
|
||||
4. Fry meat in a pre-heated cast-iron pan or griddle on medium-high heat until brown on one side, flip, and immediately pour batter on top after flipping.
|
||||
5. Allow to cook for 2-3 minutes and either flip the pancake, or move under a broiler to cook the top for another 2-3 minutes.
|
||||
6. Move pancake to a serving plate meat side up and squirt tonkatsu sauce, mayonnaise, and sriracha over the top in a zig-zag pattern
|
||||
7. Sprinkle katsuobushi and nori on top of the sauces and the okonomiyaki is ready to serve.
|
||||
|
||||
## Contribution
|
||||
|
||||
;tags: quick japanese
|
@ -0,0 +1,28 @@
|
||||
# Orange jam
|
||||
|
||||
This jam is a traditional topping for the Polish [mazurek](mazurek.html), but
|
||||
can be used as a generic sweet spread.
|
||||
|
||||
## Ingredients
|
||||
|
||||
* 4 medium sized oranges
|
||||
* 1 lemon
|
||||
* 1 1/2 cup sugar
|
||||
|
||||
## Directions
|
||||
|
||||
1. Zest all fruit.
|
||||
2. Peel off the albedo (the white part under the skin).
|
||||
3. Blend the fruit (not too much, it doesn't need to become an even mush, just
|
||||
cut up into small pieces).
|
||||
4. Combine the blended fruit, zest, and sugar in a pot.
|
||||
5. Bring to boil and boil for 30-40 minutes on low heat. The mixture will
|
||||
thicken as water evaporates. Note that it will thicken even further once it
|
||||
cools, so don't boil for too long - it is expected to be still a little runny
|
||||
at the end of boiling.
|
||||
|
||||
## Contribution
|
||||
|
||||
- Martin Chrzanowski -- [website](https://m-chrzan.xyz), [donate](https://m-chrzan.xyz/crypto.html)
|
||||
|
||||
;tags: jam fruit sweet spread
|
@ -0,0 +1,33 @@
|
||||
# Tanzanian Tea w/ Milk
|
||||
|
||||
![tea-n-milk](pix/tanzania-tea-with-milk-01.webp)
|
||||
|
||||
This is a very traditional simple beverage from Tanzania, a country in East Africa. While I stayed there in Mwanza and Dar es Salaam, they
|
||||
would always have this option for breakfast (or in general).
|
||||
|
||||
- ⏲️ Prep time: 5-10 min
|
||||
- 🍳 Cook time: 3-8 min
|
||||
- 🍽️ Servings: 1
|
||||
|
||||
## Ingredients
|
||||
|
||||
- Black Ceylon Tea (Preferably, you want a dark, herbal flavor from your tea. I have some from Dar es Salaam,
|
||||
but when I tried researching, I couldn't find out what kind of tea it is. No, they didn't list the ingredients on
|
||||
the box lol)
|
||||
- Milk/Sweet Cream
|
||||
- Sweetener (Sugar, Syrup, Monk Fruit extract, etc.) (optional, but recommended)
|
||||
|
||||
## Directions
|
||||
|
||||
![tea](pix/tanzania-tea-with-milk-02.webp)
|
||||
|
||||
1. Bring some hot water to boil and seep the tea. Depending on how strong you like it, you can do this for up to 10 min at most.
|
||||
Be warned; typically black teas are very strong.
|
||||
2. When done seeping, add in the milk (or cream).
|
||||
3. Sweeten to taste. Remember you can always add more if there isn't enough.
|
||||
|
||||
## Contribution
|
||||
|
||||
- extramundane (Ex) - [website](https://extramundane.xyz), [donate](https://extramundane.xyz/donate.html)
|
||||
|
||||
;tags: drink milk quick
|