Merge branch 'master' into m-chrzan/oats
Luke Smith
3 years ago
committed by
GitHub
commit
ca26103c83
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template.md
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# Älplermagronen (Alpine macaroni)
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A swiss favorite, _Älplermagronen_ combines pretty much everything you have at your disposal in your alpine chalet.
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It's the definition of comfort food for the Swiss.
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Serves 5-6.
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Cooking time: ~30 minutes
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## Ingredients
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- ~150g (1/3 lb) bacon cubes
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- 3 onions (medium size)
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- 400g (15 oz) potatoes (firm/waxy)
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- 2L (1/2 gal) milk
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- 200g (7oz) macaroni (dry weight)
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- ~150g (1/3 lb) medium soft cheese. Appenzeller works best. Gruyère would be my go-to alternative.
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- a jar of apple sauce
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|
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## Directions
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1. Fry bacon cubes in pot (this pot will be used for everything so choose an appropriately large one)
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2. Cut onions into half-rings and let them sweat in the same pot. Add some butter if your bacon was not fatty enough.
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3. Peel potatoes and cut them into ~1 cm/half inch cubes
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4. When the onions have become sufficiently cooked, add potatoes.
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5. Top everything with milk and let the potatoes cook for about 10 minutes.
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7. Add macaroni and the remaining milk to cover everything. Most of the milk will be absorbed by the macaroni.
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8. Shred your cheese.
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9. A minute or two before the macaroni are done, add the shredded cheese into the pot. It should appear a bit too runny in the pot. While cooling it will increase in viscosity quite a bit. If the final texture is not creamy enough it is most likely due to using the wrong cheese.
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10. Season to taste. (Needs quite a bit of salt). Nutmeg also works well here.
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11. Serve with apple sauce. Should be eaten together, not as a dessert.
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## Contributors
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||||
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- **Alexander Bocken** -- [contact](mailto:alexander@bocken.org)
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# Banana Bread
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Not too sweet. Great for when you have friends over for tea.
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## Ingredients
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- 2 cups all purpose flour
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- 1 1/2 teaspoon baking powder
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- 1/2 teaspoon baking soda
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- Spices:
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- 1 teaspoon cinnamon
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- 1/4 teaspoon nutmeg
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- 1/4 teaspoon ginger
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- 1/4 teaspoon salt
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- 1 1/2 cups mashed bananas (this is around 4-5 bananas)
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- 2 eggs
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- 1 cup sugar (brown or white is fine)
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- 1/2 cup butter or vegetable oil
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- 1/4 cup crushed walnuts
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## Directions
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1. Preheat oven to 350° F (175° C)
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2. Mix the wet ingredients (eggs, bananas, oil, sugar) in one bowl.
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3. Mix the dry ingredients (flour, baking soda/powder, spices, salt) in another
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bowl.
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4. Slowly add the wet to the dry while mixing.
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5. Mix until dry bits of flour are gone.
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6. Pour into lightly buttered or oiled loaf pan.
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7. Bake for around an hour (it's definitely ready when a wooden skewer or
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chopstick poked inside comes out clean).
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## Contribution
|
||||
|
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- Martin Chrzanowski -- [website](https://m-chrzan.xyz), [donate](https://m-chrzan.xyz/crypto.html)
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# Beef Jerky
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Beef Jerky is ideal for road trips and camping, as it will not perish as readily as fresh meat.
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It is suitable not only as a snack but also as a meal.
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This recipe for jerky is not heavily brined and flavored as commercial jerky is.
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## Ingredients
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- ¾ tsp. salt
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- ¼ tsp. pepper
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- 1 tbl. brown sugar
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- ¼ tsp. garlic
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- 2 tbl. Worcestershire sauce or Teriyaki sauce
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- ¼ tsp. Liquid Smoke
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- 1 Lb. (450 g) beef (flank or skirt steak is ideal)
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- Other common seasonings may include (¼ tsp. of) cayenne pepper, cheese powder, and/or white pepper
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## Directions
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1. Mince or press garlic.
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2. Mix all ingredients except beef to make brine.
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3. Slice beef into ¼" (½ cm) thick strips. Small chunks, about ¾" (2 cm), of stewing beef may also be used. If possible, cut along the grain of the meat rather than across it. It may be easier to freeze the meat before attempting to cut it, as this will stop the meat pulling and deforming so easily.
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4. Marinate meat in overnight, or at least for an hour or two.
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5. Place meat on racks and dry in a food dehydrator at 145 °F (63 °C) for 6-8 hours. May be dried in a 150 °F (65 °C) oven with foil-covered racks. In oven, turn meat over 3-4 hours into drying time and reduce temperature to 130 °F (55 °C).
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6. Meat should bend but not break when properly dried.
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## Note
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Other meats may be substituted instead of beef, but use caution.
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## Contribution
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||||
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- Elias Howell -- [website](https://snarf.top)
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# Beef Tips in Gravy on Sour Cream Mashed Potatoes
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Tender chunks of meat in a rich brown gravy poured over sour cream mashed potatoes, made in a pressure cooker. This recipe is a modification of the [Texas Cafe Classics Sirloin Tips Recipe](https://youtu.be/91gAm1hBaT4) by Mark Rippetoe.
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## Ingredients
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- Any lean, tough cut of meat (ex. round steak)
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- Unprocessed animal fat of some kind (ex. beef suet, mutton fat)
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- Potatoes
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- Sour cream
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- Butter
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- Milk
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- Shredded cheese of your choice
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- Small amount of flour
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- Beef bouillon (optional)
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- Red wine (optional)
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## Directions
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**Beef Tips in Gravy**
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1. Throw your pressure cooker with an open lid onto high heat or turn it onto saute mode if it's electric
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2. Chop up the fat into very small, uniform cubes or strips and begin to saute it in the pressure cooker
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3. Chop up your meat into medium, uniform cubes or strips and add it to the fat
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4. _Optional_: If you are not using red wine as a deglaze in step 7 or are not cooking a large amount (~2+ pounds/~1+ kg) of meat, you may want to add a teaspoon or so of beef bouillon into the pressure cooker to intensify the beef flavor of the gravy
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5. Add a generous amount of salt and pepper to taste along with a tiny pinch of garlic powder and stir (be very conservative with the garlic powder)
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6. Once the meat is sufficiently browned off and there is a nice glaze forming on the bottom of the cooker, deglaze the cooker using hot water or red wine (optional) for more flavor.
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7. Put the top on your pressure cooker and allow the meat to cook for around 30 minutes on low heat while you prepare your mashed potatoes
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8. After half an hour, vent your pressure cooker, remove the lid, and put the cooker back on low heat
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9. Add a small amount of hot water until the liquid in the cooker is a bit more than the amount of gravy you want, then allow it to come to a boil
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10. In a small bowl, mix up some flour with warm water to the consistency of a very runny batter
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11. Very slowly begin adding flour water into the pot while constantly stirring until the gravy thickens and reaches the consistency you desire (it's very easy to overthicken the gravy here, don't overdo it!)
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12. Turn off the heat and plate on top of your sour cream mashed potatoes, shown below
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**Sour Cream Mashed Potatoes**
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1. Peel and dice up your potatoes
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2. Boil them on medium heat in a pot of slightly salty water until they begin to fall apart when poked with a fork
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3. Turn off the heat and pour off the water
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4. Mash up the potatoes to the chunkiness you desire
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5. While the potatoes are still warm, add a generous amount of butter and shredded cheese and stir
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6. Add a very small amount of milk and stir (be conservative here, the sour cream will provide most of the softness of the mash)
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7. Begin adding sour cream and thoroughly mixing until the mash reaches your desired consistency
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8. Plate under your beef tips in gravy
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## Contributors
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- **Batu Cam** -- Transcribed recipe from Mark Rippetoe's video with moderate to significant modifications based on experience -- Monero (XMR) to help me save for an unazoomer cabin: 85eZ4uVd4gkiCsQEeDnsQG9pUbDzdi1r1VSJ9hK5Sx7hKsFZjvmqtWV7gU1ysWUR32jhWutBRGUUq8VAJNUfin9wBCCuTdg
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- **Mark Rippetoe** -- Original recipe author, creator of starting strength, and pink nationalist -- [Website](https://startingstrength.com)
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# Basic Bread Recipe
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This is a recipe for a basic loaf of bread. The dough itself can be used however. I've made buns, rolls, and whole bread loafs using this same exact dough every time without a problem. Eat within 3 days as it will probably be going stale around then (as bread without preservatives and other junk should).
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## Ingredients
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* 1 1/2 cups warm water
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* 2 and 1/4 teaspoons Active Dry Yeast
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* 1 Tsp sugar
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* 2 Tbsp maple syrup, agave, or honey
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* 1/2 Tbsp salt
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* 3 3/4 cups Unbleached All-Purpose Flour (plus more for rolling / dusting)
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## Instructions
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1. Proof the yeast. To do this warm 1/4 cup water to about bath water heat (110 degrees F, 43 degrees C) add active dry yeast and 1 Tsp sugar. Let sit for about 10 minutes, mixture should at least be doubled in size after waiting.
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1. Combine rest of water, yeast mixture, maple syrup (or other sweetener), salt, and flour in a large mixing bowl and stir. The result will be a sticky, rough dough. Use a spoon to stir until well combined and when it can no longer do the job, knead and turn it in the bowl with your hands.
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2. Lift the dough out and lightly grease the bowl with nonstick spray or olive oil. Cover and let rise for 2 hours at room temperature.
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3. Transfer dough to a lightly floured work surface and knead until dough is elastic. Rule of thumb is 10 minutes of kneading.
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4. Place seam-side down in a lightly greased loaf pan or baking sheet. Loosely cover with plastic wrap and let rest for 45-60 minutes.
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5. Preheat oven to 425 degrees F (218 C)* toward the end of the dough resting time and place a metal pan (NOT glass, Pyrex, or ceramic) on the lowest oven rack. Also have 1 cup of hot water ready.
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6. When the oven is preheated, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep.
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7. Place in oven on middle rack. Then carefully pour hot water into the shallow pan on the rack beneath. Expect it to bubble and steam; then close oven door quickly.
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8. Bake the bread for 26 to 35 minutes, or until deep golden brown and risen. Tapping the top of the loaf should produce a hollow sound.
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9. Remove the bread from the oven and let rest in the pan for 5 minutes. Then carefully remove from pan and transfer to a cooling rack to cool. Let it cool completely before slicing for best results (otherwise it can be doughy in the middle).
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10. Store leftovers in a plastic bag at room temperature for up to a few days. Transfer to freezer for longer term storage.
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## Notes
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* Instant yeast is not recommended as you can't easily tell if the bread will come to life.
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* For whole wheat version use 2 cups of whole wheat bread and 1 and 3/4 cup unbleached all purpose flour.
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* Add sunflower seeds and/or rolled oats for extra flavor/grains.
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* For buns or rolls divide dough into smaller pieces before second rest. Shape them and then let the dough rest. Recommended lowering oven temperature to 350 F and not using water as those will result in a hard crust and potentially dry interior.
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## Contribution
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Alex Selimov - [Website](https://alexselimov.xyz)
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# Broiled Trevally
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Well, it's actually a *giant* trevally, and if you have seen one, that fish looks ugly.
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So here's a recipe to make it look---and taste!---more appealing.
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## Ingredients
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- giant trevally
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- eggplants
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- squash (or zucchini)
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- carrots
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- onion
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- garlic
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- ginger
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- tomatoes
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- bay leaf
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- olive oil
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- thyme
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- basil
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- butter
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## Directions
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1. Dice carrots, eggplant, squash, tomatoes and onions. Place these on a pan.
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2. Put basil, thyme, bay leaf, salt, and pepper on each of the fish's side. Place the fish above the veggies.
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3. Crush garlic and ginger (with [mortar and pestle, of course](mortar-and-pestle.html)) and place this in and around the fish.
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4. Give it all a good splash of olive oil.
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5. Cover the pan and set to medium-low fire, until everything looks cooked.
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6. Flip the fish on the other side, just to make sure that it's properly cooked.
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7. Check the doneness of the squash: if it's cooked, everything is.
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8. Let everything set for 5 mins. before serving.
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## Contribution
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||||
- O.Q. Olarte [website](https://oqolarte.github.io), [donate](https://oqolarte.github.io/support)
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# Cacio e Pepe
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Cacio e Pepe(meaning cheese and pepper) is not only based but also incredibly simple, ideal for lazy neets and similarly minded people
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who don't want to wash too many dishes and don't like complicated recipes with too many extra ingredients.
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## Ingredients
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- Spaghetti (recipe works with pretty much any type)
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- Grated Parmasean Cheese (or something similar)
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## Directions
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1. Cook your chosen amount of spaghetti 1-2 minutes under the time on the package
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according to the directions on the package or however you usually do it.
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2. Discard most of the water, leaving about 1/4 to 1/2 cup of water in with the pasta (it depends on how much pasta you're making)
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3. On medium heat, add the grated parmasean cheese and stir everything so that the cheese melts and evenly coats the pasta.
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How much cheese you need depends on how much spaghetti you're cooking. If it doesnt taste cheesy enough, add more on top at the end.
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4. After 1 minute or so on medium heat, the pasta water and cheese will combine to form a creamy sauce.
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5. Top with more cheese if you need, then add black pepper and salt according to your taste.
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Pasta water and the cheese are already salty, so you may not need to add any extra salt.
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6. It's done!
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## Contributors
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- Some guy called [siedes](https://github.com/siedes)
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# Chicken Biscuit Potpie Recipe
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## Ingredients
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- 1-2/3 cups frozen mixed vegetables, thawed
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- 1-1/2 cups cubed cooked chicken
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- 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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- 1/4 teaspoon dried thyme
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- 1 cup biscuit/baking mix
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- 1/2 cup whole milk
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- 1 large egg
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## Directions
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1. Preheat oven to 400°. In a large bowl, combine the vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine the biscuit mix, milk and egg; spoon over chicken mixture.
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2. Bake until topping is golden brown and toothpick inserted in the center comes out clean, 25-30 minutes.
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## Contribution
|
||||
|
||||
Front3ndNinja - [Website](https://github.com/Front3ndNinja)
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@ -0,0 +1,25 @@
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# Chicken Wings
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Perfectly cooked fall off the bone buffalo wings.
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## Ingredients
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- Chicken wings and drums
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- Enough Franks RedHot Sauce to marinate and top dress*
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- Reynold's Oven Bag
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## Directions
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||||
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||||
1. Soak your wings in Franks RedHot overnight
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2. Preheat your oven to 350°F (175°C)
|
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3. Transfer wings to the Reynold's bag, seal it, and put it in the oven for an hour
|
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4. Crank up your grill† to high heat
|
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5. Throw the wings on the grill to char the skin and dress with a light top coat of Franks
|
||||
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||||
\* **Not** the "wing sauce" version
|
||||
|
||||
† A pan might work, but I've only ever used a grill
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||||
## Contributors
|
||||
|
||||
- **Kyle Steger** -- [GitHub](https://github.com/kyleVsteger) -- _just some dude_
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@ -0,0 +1,38 @@
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# Chili Con Carne
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|
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## Ingredients
|
||||
|
||||
- Canned Whole Peeled Tomatoes
|
||||
- Red Peppers
|
||||
- White Onions
|
||||
- Chili Pepper
|
||||
- Garlic
|
||||
- Ground Beef
|
||||
- Kidney Beans
|
||||
- Dark Chocolate
|
||||
- Chili Powder
|
||||
- Tomato Paste
|
||||
- Beef Stock (optional)
|
||||
- Neutral Oil
|
||||
- Cilantro
|
||||
- Sugar
|
||||
- seasoning
|
||||
- cumin
|
||||
- paprika
|
||||
- chili flakes
|
||||
|
||||
|
||||
## Directions
|
||||
|
||||
1. Brown the beef by adding it to a pot with neutral oil. Start breaking it into small pieces. Allow water to leave the meat. Salt it to expel more water. Once water is gone, the sound will change and it will start to fry. Let it get a dark brown. Remove beef and set aside.
|
||||
2. Dice onions, red peppers, and chili peppers into small pieces (dice). Sautee until translucent. Add finely chopped garlic, chili flakes, paprika, cumin, and oregano.
|
||||
3. Add tomato paste to vegetables and let brown.
|
||||
4. Add meat to the veegetables.
|
||||
5. Add whole peeled tomatoes and some water (or stock).
|
||||
6. Simmer for at least 45-60 minutes. Stir occasionally and add liquid if getting too dry.
|
||||
7. Stir in kidney beans and dark chocolate.
|
||||
8. Serve over rice and garnish with fresh cilantro.
|
||||
|
||||
## Contribution
|
||||
|
||||
- Aaron Taylor -- [website](https://atay.me)
|
||||
@ -0,0 +1,22 @@
|
||||
# Dried tomato & plum bread spread
|
||||
|
||||
Quick and simple bread spread.
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 10 dried plums
|
||||
- 1 jar of dried tomatoes
|
||||
- 1 tsp of smoked paprika
|
||||
- pinch of dried coriander (optional)
|
||||
- pinch of chilli (optional, if you like it to be spicy)
|
||||
|
||||
## Directions
|
||||
|
||||
1. Put plums in hot water from kettle for couple of minutes, in order to make them softer.
|
||||
2. After that put plums (without the water) and rest of the ingredients into blender and mix it until you're satisfied.
|
||||
3. If you want to make it more liquid you can add water from the plums.
|
||||
|
||||
|
||||
## Contribution
|
||||
|
||||
- Patryk Niedźwiedziński - [website](https://niedzwiedzinski.cyou)
|
||||
@ -0,0 +1,29 @@
|
||||
# Drunken beans(Pintos Borrachos)
|
||||
|
||||
Pinto beans cooking with beer, what beer you use can change the dish.
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 1 small yellow onion
|
||||
- 3 gloves of garlic
|
||||
- 2 tomatos. chopped
|
||||
- 4 cups of water
|
||||
- 1 1/2 cups of pinto beans (can be dried or canned)
|
||||
- 1 tbsp oregano
|
||||
- 3/4 tsp cumin
|
||||
- 2 tbsp chilli powder(depends how hot you like it)
|
||||
- 12oz of Beer/dark ale
|
||||
|
||||
## Directions
|
||||
|
||||
1. Sauté onions.
|
||||
2. Add garlic, sauté bit longer.
|
||||
3. Add tomatoes, water, beans, oregano, cumin, chilli powder, beer and salt, gradually bring to boil.
|
||||
4. When boiled, reduce to simmer.
|
||||
5. When beans are aldante(about 1 hour if using dried), bring to quick boil and evoprate remaining liquid unil beans are stew-like.
|
||||
6. Remove from the heat and mashup, or skip this step if you want more of a bean stew.
|
||||
|
||||
|
||||
## Contribution
|
||||
|
||||
- just a dude who likes cooking
|
||||
@ -1,5 +0,0 @@
|
||||
# Example page
|
||||
|
||||
Here is an example page.
|
||||
|
||||
Will this be added.
|
||||
@ -0,0 +1,28 @@
|
||||
# Recipe name
|
||||
|
||||
A recipe for Flammkuchen a very thin crust pizza-like dish - it originates from Elsass, a French region close to where I grew up.
|
||||
I like the recipe because it takes 10 minutes to prepare and another 10 minutes to bake. It goes well with a green salad as a side.
|
||||
|
||||
## Ingredients
|
||||
|
||||
for 2
|
||||
- 400g Pizza dough (either bought or from [Pizza Dough](pizza-dough.html))
|
||||
- 1 onion (I prefer the red ones for optical reasons)
|
||||
- 150g bacon (you can replace it with mushrooms or other vegetables)
|
||||
- 2 big spoons of sour creme or creme fraiche
|
||||
|
||||
|
||||
## 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).
|
||||
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
|
||||
5. put in the oven for 10 minutes and take it out when it is getting a bit dark. The thin parts will get a bit brown
|
||||
6. put salt and pepper
|
||||
|
||||
I usually take it down from the baking tray and let it cool down for 2-5 minutes before eating
|
||||
|
||||
## Contributors
|
||||
|
||||
- Bernhard Egger -- [website](https://eggerbernhard.ch), [twitter](https://twitter.com/VisionBernie)
|
||||
@ -0,0 +1,29 @@
|
||||
# Liver Pate
|
||||
|
||||
Good start for trying to eat more organs.
|
||||
It even tastes very nice.
|
||||
The last step before eating it raw someday.
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 1lbs./500g liver (chicken, beef, poultry etc.)
|
||||
- 1 Cup Carrots
|
||||
- 1 Cup Onions
|
||||
- 2 Teaspoon Nutmeg
|
||||
- 2 Tablespoon Butter or Ghee
|
||||
|
||||
## Directions
|
||||
|
||||
1. Cut liver into cubes.
|
||||
2. Put into a pot and cover with cold water, add 1tsp salt. Bring to a boil and boil for 10-15 minutes.
|
||||
3. Grate carrots and dice onions. Stew in a frying pan with a little bit of water until soft.
|
||||
4. In a food processor blend all ingredients together.
|
||||
|
||||
### Notes
|
||||
|
||||
With beef liver, remove its membrane, that is on top, with your fingers. Cut it in small pieces even cubes or slices and remove the vessels that are inside it. They are not very tasty and are impossible to chew.
|
||||
|
||||
## Contribution
|
||||
|
||||
vod3
|
||||
btc: 3DdikYnxPHv6Bz6qgXYoyxrcbikADqxwNd
|
||||
@ -0,0 +1,36 @@
|
||||
# Miso Ginger Pork
|
||||
|
||||
## Ingredients
|
||||
|
||||
- ground pork
|
||||
- sushi rice
|
||||
- green onion
|
||||
- fresh ginger
|
||||
- miso paste
|
||||
- pickled daikon
|
||||
- zuccini or bok choy
|
||||
- sesame oil (or olive oil)
|
||||
- broth (optional)
|
||||
|
||||
## Directions
|
||||
|
||||
1. cook sushi rice
|
||||
2. slice diakon, and pickle in a quick brine (rice vinegar, sugar, water)
|
||||
3. dice white parts of green onion, mince green ends for garnish
|
||||
4. mince fresh ginger
|
||||
5. chop zuccini or bok choy to half inch chunks
|
||||
6. heat up 2 tablespoons sesame oil
|
||||
7. break up and brown ground pork till almost cooked through
|
||||
8. salt and pepper the pork
|
||||
9. add 1/2 cup to 1 cup water or broth
|
||||
10. add white parts of green onion and ginger
|
||||
11. add miso paste to taste
|
||||
12. simmer stiring occassionally
|
||||
13. add zuccini or bok choy, cook al dente
|
||||
14. serve pork & veggies over bed of rice, garnish with green onion
|
||||
15. (optional) add some spice! sriracha or crushed red pepper are great
|
||||
|
||||
|
||||
## Contribution
|
||||
|
||||
- Jon Paul Uritis - [website](https://jonpauluritis.com), [donate](http://paypal.me/jppope)
|
||||
@ -0,0 +1,20 @@
|
||||
# Pancake
|
||||
Here is a simple Pancake recipe
|
||||
|
||||
## Ingredients
|
||||
- 200g wheat flour
|
||||
- 200 ml milk
|
||||
- 2 Eggs
|
||||
- 2 teaspoon sugar
|
||||
- 1 teaspoon baking soda
|
||||
- a litte bit of salt
|
||||
|
||||
## Directions
|
||||
1. combine all ingredients all in a bowl and stir
|
||||
2. preheat a pan and add some oil
|
||||
3. Pour or scoop the batter onto the pan
|
||||
4. Brown on both sides
|
||||
|
||||
## Contribution
|
||||
|
||||
BeFe
|
||||
Binary file not shown.
|
After Width: | Height: | Size: 6.5 KiB |
@ -0,0 +1,22 @@
|
||||
# Pizza dough
|
||||
here is a simple recipe for Pizza dough
|
||||
Basicly you have to use a 2/1 (flour/liqud) ratio.
|
||||
if you use other flour like rye, you may need more liquid.
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 400 g Flour (Basic Wheat flour)
|
||||
- 200 ml lukewarm Water
|
||||
- 1 pkg (7g) dry yeast
|
||||
- 1 spoon olive oil
|
||||
- 1 teaspoon salt
|
||||
- a litte bit sugar (to feed the yeast)
|
||||
|
||||
## Directions
|
||||
1. combine all ingredients all in a bowl and knead to a dough.
|
||||
2. let it rest for 30 min in a luke warm place.
|
||||
3. then flour the work surface and roll it out thinly
|
||||
|
||||
## Contribution
|
||||
|
||||
BeFe
|
||||
@ -0,0 +1,40 @@
|
||||
# Potato and Eggplant (Aubergine) Curry
|
||||
|
||||
A simple and tasty curry that is easy to customise.
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 1 large eggplant (aubergine)
|
||||
- 2 medium potatoes
|
||||
- 3 tbsp olive oil
|
||||
- 2 onions (finely sliced)
|
||||
- 2 garlic cloves (crushed)
|
||||
- 2 tsp garam masala
|
||||
- 2 tsp turmeric
|
||||
- 2 tsp ground coriander
|
||||
- 400 ml can chopped tomatoes
|
||||
- 400 ml can coconut milk
|
||||
- rice
|
||||
|
||||
### Optional extras
|
||||
- carrots
|
||||
- red peppers (capsicums)
|
||||
- paneer
|
||||
|
||||
## Directions
|
||||
|
||||
1. Heat the oven to approximately 200 °C (392 °F).
|
||||
2. Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
|
||||
3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
|
||||
4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
|
||||
5. Tip in the canned tomatos and coconut milk. Add the eggplant, and chunks of potato.
|
||||
- It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).
|
||||
7. Cover and simmer for ~15-20 minutes.
|
||||
8. Boil 2 serves of rice
|
||||
9. Remove the lid and cook for a further 5 minutes, or until reduced.
|
||||
- A nice optional addition at this point is paneer.
|
||||
10. Serve with the rice
|
||||
|
||||
## Contribution
|
||||
|
||||
- Luke Chadwick - [website](https://lukechadwick.com)
|
||||
@ -0,0 +1,22 @@
|
||||
# Sauerkraut
|
||||
|
||||
Sauerkraut is a based lacto-fermented food that is healthy and has a long shelf live.
|
||||
|
||||
## Ingredients
|
||||
|
||||
- 1 head of cabbage
|
||||
- 2-4% sea salt by cabbage weight
|
||||
|
||||
## Directions
|
||||
|
||||
1. Prepare and clean as many glass jars as you think you'll need.
|
||||
2. Chop or shred cabbage and rinse under cold water. Sprinkle with salt.
|
||||
3. Knead the cabbage with clean hands for about 10 minutes until there is enough liquid to cover it.
|
||||
4. Stuff the cabbage into a glass jar, pressing the cabbage underneath the liquid. If necessary, add a bit of water to completely cover the cabbage.
|
||||
5. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.
|
||||
6. Culture at room temperature (60-70°F/15-20°C is preferred) for at least 2 weeks, until desired flavor and texture is achieved. If using a tight lid, burp it daily to release excess pressure.
|
||||
7. Once the sauerkraut is finished, put a tight lid on the jar and move to cold storage. The sauerkraut's flavor will continue to develop as it ages.
|
||||
|
||||
## Contribution
|
||||
|
||||
- Andrej Kirchmaier, XMR: 53QjcCVACp4Fuc5cULMoa8GyS8jyuwLteSihhoAkuezfBMSpnwsQgZ2Mu1cha2fpG8AZqtAwdHmZB6hNqk3K4485HrKQFyS
|
||||
Loading…
Reference in New Issue