feat: format recipe to be more easable parsed
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@ -9,3 +9,4 @@
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| 1690200727841 | 0:50 | 5:00 | 2 |
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| 1690201075666 | 0:50 | 5:00 | 2 |
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| 1690201097619 | 0:50 | 5:00 | 2 |
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| 1690306576858 | 0:50 | 5:00 | 2 |
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@ -3,6 +3,7 @@ type: todo
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---
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- [ ] Fyrst kündigen
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- [x] Support anschreiben
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- [ ] Prime kündigen
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- [ ] Spitzen schneiden
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- [ ] Personalausweis beantragen
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24
Projects/Silverbullet API.md
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24
Projects/Silverbullet API.md
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@ -0,0 +1,24 @@
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# Silverbullet API
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Should be a thing running beside silverbullet and providing a API a user can interact with that allows them to define a schema for a specific path and then turn that into an api with the docs.
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_Recipe Schema_
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```js
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{
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meta: {
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type: "frontmatter"
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}
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title: {
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type: "heading",
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depth: 1
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},
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description: {
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},
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ingredients: {
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type: "list"
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type: "paragraph",
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}
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}
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```
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@ -1,12 +1,14 @@
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# Projects
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[[Projects/Silverbullet API]]
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<!-- #query page where name =~ /^Projects/ -->
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|name |lastModified |contentType |size|perm|
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|-------------------------------|-------------|-------------|---|--|
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|Projects/MusicStack |1685517189526|text/markdown|294|rw|
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|Projects/MusicStack |1689768480268|text/markdown|308|rw|
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|Projects/Silverbullet API |1690309654503|text/markdown|492|rw|
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|Projects/auslandssemester/index|1685038206489|text/markdown|18 |rw|
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|Projects/index |1688581742574|text/markdown|494|rw|
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|Projects/index |1690309569937|text/markdown|593|rw|
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|Projects/odm/index |1685038206489|text/markdown|61 |rw|
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<!-- /query -->
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@ -7,22 +7,22 @@ rating: 4
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#dinner
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## Ingredients
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---
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- **1 Aubergine**
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- **1 rote Paprika**
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- **1 Dose(n) Kichererbsen**
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- **1 Zwiebel**
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- **1 Knoblauchzehe**
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- **2 EL Olivenöl**
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- **4 EL Tomatenmark**
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- **250 g Reis**
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- **800 ml Gemüsebrühe**
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- **3 Zweig(e) Thymian**
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- **150 g Feta**
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- **Pfeffer**
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- **1** Aubergine
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- **1** rote Paprika
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- **1** Dose(n) Kichererbsen
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- **1** Zwiebel
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- **1** Knoblauchzehe
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- **2EL** Olivenöl
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- **4EL** Tomatenmark
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- **250g** Reis
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- **800ml** Gemüsebrühe
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- **3** Zweig(e) Thymian
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- **150g** Feta
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- Pfeffer
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## Zubereitung
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---
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1. Aubergine waschen und in Würfel schneiden. Paprika waschen, Kerne entfernen und in Streifen schneiden. Kichererbsen unter Wasser abspülen und gut abtropfen lassen. Zwiebel und Knoblauch schälen und fein hacken.
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2. Öl in einer großen Pfanne erhitzen und die Zwiebel zusammen mit dem Knoblauch, der Aubergine, der Paprika und dem Tomatenmark gut 5 Minuten anbraten. Den Reis zufügen, kurz mitgaren und dann mit einem Teil der Gemüsebrühe ablöschen.
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@ -8,7 +8,7 @@ time: 95 min
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#breakfast
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# Ingredients
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---
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- 1/2 cup (1 stick) unsalted butter, at room temperature, plus more for pan
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- 1 2/3 cups all-purpose flour, plus more for pan
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@ -22,7 +22,7 @@ time: 95 min
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- 2 large eggs, at room temperature
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- 1/2 cup chopped toasted walnuts
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# Preparation
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---
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1. Preheat oven to 350°F. Grease a 9x5" loaf pan with butter and dust with flour, tapping out any excess.
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2. Combine banana, sour cream, and vanilla in a medium bowl.
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@ -7,10 +7,12 @@ rating: 5
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#dinner #easy #japanese #light
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# **Zutaten**
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---
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- 1 **broccoli** (florets and stems)
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- 4 cups **water**
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- 1 tsp **kosher/sea salt (I use Diamond Crystal; Use half for table salt)**
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- 1 Tbsp **[sesame oil (roasted)](https://www.justonecookbook.com/sesame-oil/)** (or more if you like)
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- **[toasted white sesame seeds](https://www.justonecookbook.com/sesame-seed/)** (for garnish; optional)
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---
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@ -9,7 +9,7 @@ yield: 4.5
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#dinner #italian #spicy
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# Ingredients
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---
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- 1 large head of broccoli cut into florets
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- Kosher salt
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@ -21,7 +21,7 @@ yield: 4.5
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- 3 tablespoons unsalted butter, cut into pieces
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- 1 1/2 ounces Parmesan, finely grated (about 1 1/2 cups), plus more for serving
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# Preparation
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---
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1. Cook broccoli in a large pot of salted boiling water until crisp-tender, about 3 minutes. Using a slotted spoon, transfer broccoli to a colander and let cool (save pot of water for cooking pasta). Chop broccoli into small pieces; set aside.
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2. Heat 2 Tbsp. oil in a large skillet over medium. Cook garlic, shaking skillet occasionally, until it starts to turn golden, about 2 minutes. Add sausage and a generous pinch of red pepper flakes and break up meat into smaller pieces with a wooden spoon. Cook, stirring occasionally and continuing to break up sausage, until it is browned and cooked through, 6–8 minutes.
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@ -7,35 +7,36 @@ rating: 3
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#dessert
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# Ingredients
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---
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- **Topping:**
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- 1 cup all-purpose flour
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- 2/3 cup (packed) light brown sugar
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- 1/2 teaspoon kosher salt
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- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
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- **Assembly:**
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- 1 1/2 cups pecans
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- 2 tablespoons unsalted butter, room temperature
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- 2 1/4 pounds peaches (about 7 medium), cut into 1/2" wedges
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- 1/3 cup (packed) light brown sugar
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- 1/4 cup granulated sugar
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- 3 tablespoons fresh lemon juice
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- 1/2 teaspoon garam masala
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- 1/2 teaspoon kosher salt
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*Topping:*
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- 1 cup all-purpose flour
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- 2/3 cup (packed) light brown sugar
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- 1/2 teaspoon kosher salt
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- 1/2 cup (1 stick) chilled unsalted butter, cut into pieces
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# Preparation
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*Assembly:*
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- 1 1/2 cups pecans
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- 2 tablespoons unsalted butter, room temperature
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- 2 1/4 pounds peaches (about 7 medium), cut into 1/2" wedges
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- 1/3 cup (packed) light brown sugar
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- 1/4 cup granulated sugar
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- 3 tablespoons fresh lemon juice
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- 1/2 teaspoon garam masala
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- 1/2 teaspoon kosher salt
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## **Topping**
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---
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*Topping*
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1. Whisk flour, brown sugar, and salt in a medium bowl. Rub in butter with your fingers until clumps form and no dry spots remain.
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## **Assembly**
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*Assembly*
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1. Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened in color, 8–10 minutes. Let cool, then coarsely chop.
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2. Smear bottom and sides of a 10" cast-iron skillet with butter. Toss pecans, peaches, brown sugar, granulated sugar, lemon juice, garam masala, and salt in a large bowl to combine. Transfer to skillet and crumble topping, breaking up into large pieces, over filling.
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3. Bake crisp until topping is golden brown and juices are thick and bubbling around the edges, 25–35 minutes.
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## **Do Ahead**
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*Do Ahead*
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1. Crisp can be made 1 day ahead. Store lightly covered at room temperature.
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@ -7,7 +7,7 @@ yield: 6
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#breakfast #light
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# Ingredients
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---
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- 6 hard-cooked eggs, diced (2 cups)
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- 3/4 cup seeded, diced cucumbers (about 1/2 cucumber)
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@ -18,7 +18,7 @@ yield: 6
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- 1/4 teaspoon kosher salt
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- 1/4 teaspoon freshly ground pepper
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# Preparation
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---
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1. Gently combine the eggs, cucumbers, shallots, green onions, and basil in a medium bowl. Stir in the mayonnaise, salt, and pepper.
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2. Store in the refrigerator for up to three days.
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@ -1 +0,0 @@
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# Deftige Gemüsepfanne
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@ -2,32 +2,25 @@
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link: https://www.seriouseats.com/recipes/2020/08/perfect-egg-fried-rice.html
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rating: 5
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image: Recipes/images/egg-fried-rice.jpg
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portion: 3
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---
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# Egg Fried Rice
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#asian #dinner #easy
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Für rund 3 Personen
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---
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# Ingredients
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- 450g Gekochter Reis (am besten vom Vortag)
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- 45ml Öl (Sesam/Raps/Sonnenblumen)
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- 3 Große Eier
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- 10ml Soya Soße
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- 3 Frühlingszwiebeln
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- 2 Schalotten
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- 1 Knoblauch Zehe
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450g Gekochter Reis (am besten vom Vortag)
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45ml Öl (Sesam/Raps/Sonnenblumen)
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3 Große Eier
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10ml Soya Soße
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3 Frühlingszwiebeln
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2 Schalotten
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1 Knoblauch Zehe
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# Preparation
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---
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- 1 Esslöffel Öl im Wok Erhitzen bis es leicht dampft
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- Öl im Wok schwenken bis der ganze Wok mit Öl bedeckt ist
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@ -4,11 +4,12 @@ rating: 4
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time: 30 minutes
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yield: 4
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---
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# French Bread Pizza
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#dinner #easy #lunch
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# Ingredients
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---
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- 1 (12–14") soft loaf French or Italian bread, split in half lengthwise
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- 1 garlic clove, smashed
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@ -18,7 +19,7 @@ yield: 4
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- 1/4 teaspoon crushed red-pepper flakes (optional)
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- 2 tablespoons coarsely chopped fresh basil
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# Preparation
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---
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1. Position rack in top third of oven and preheat to 425°F. Place bread, cut side up, on a rimmed baking sheet and bake 5 minutes. Remove from oven and rub cut sides with garlic.
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2. Spread tomato sauce on cut sides of bread. Top with mozzarella, pepperoni, and red-pepper flakes, if using.
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@ -4,43 +4,37 @@ image: Recipes/images/2023-07-22_18-55-25.png
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# Ginger Beer
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Ginger beer made with a ginger bug is a naturally fermented, non-alcoholic beverage with a delicious and refreshing taste.
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## > Ginger Bug
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_Ingredients_
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- 30g ginger
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- 30g granulated sugar
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- 60m water
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_Instructions_
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Fill everything into a clean glass, cover it up with a breathable cloth or paper so that dust and insects can’t enter.
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For around 4-7 days add 10g of ginger and 10g of granulated sugar.
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[[Recipes/Ginger Beer Experiment]]
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## > Ginger Beer
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---
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- 100g cane sugar
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- 50g grated ginger
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- 1l hot water
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- 2tl citric acid
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- 60ml [[Recipes/Ginger Bug]]
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_Ingredients_
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---
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_Instructions_
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1. Bring the water to a boil and add 50 grams of grated ginger, 100 grams of granulated sugar 1 liter of filtered water and 2tl citric acid.
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1. In a large pitcher, add 25 grams of grated ginger, 50 grams of granulated sugar, and 1 liter of filtered water. Stir well until the sugar dissolves.
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2. Sanitize some sturdy glass bottles with boiling water.
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2. Add 60 milliliters of the strained ginger bug to the pitcher and mix thoroughly.
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3. Strain the hot mixture and fill it into the bottles.
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3. Cover the pitcher with a clean cloth or towel and let it sit at room temperature for about 2 to 3 days. During this time, the ginger beer will ferment, and the flavors will develop.
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4. Let the mixture cool of to room temperature then add 60 milliliters of the strained ginger bug to the pitcher and mix thoroughly.
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4. After the fermentation period, strain the ginger beer into bottles to remove any ginger pieces and sediment.
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5. Cover the pitcher with a clean cloth or towel and let it sit at room temperature for about 2 to 3 days. During this time, the ginger beer will ferment, and the flavors will develop.
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5. Add the juice of 1 to 2 lemons or limes to the strained ginger beer. The citrus juice will add a refreshing tang to the drink.
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6. After the fermentation period, strain the ginger beer into bottles to remove any ginger pieces and sediment.
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6. Tightly seal the bottles and let them sit at room temperature for an additional day to build up carbonation.
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7. Add the juice of 1 to 2 lemons or limes to the strained ginger beer. The citrus juice will add a refreshing tang to the drink.
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7. Once the desired level of carbonation is reached, transfer the ginger beer to the refrigerator to chill.
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8. Tightly seal the bottles and let them sit at room temperature for an additional day to build up carbonation.
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9. Once the desired level of carbonation is reached, transfer the ginger beer to the refrigerator to chill.
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18
Recipes/Ginger Bug.md
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18
Recipes/Ginger Bug.md
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@ -0,0 +1,18 @@
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---
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image: Recipes/images/ginger-bug-closeup.webp
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---
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# Ginger Bug
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---
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- 30g ginger
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- 30g granulated sugar
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- 60m water
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---
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1. Fill everything into a clean glass, cover it up with a breathable cloth or paper so that dust and insects can’t enter.
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2. For around 4-7 days add 10g of ginger and 10g of granulated sugar.
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@ -7,7 +7,7 @@ tating: 4
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#dessert
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# Ingredients
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---
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- **180 g Weizenmehl Type 405**
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- **250 g Zucker**
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@ -21,7 +21,7 @@ tating: 4
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- **2 EL Zitronensaft**
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- **200 ml Sahne**
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||||
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||||
# Zubereitung
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||||
---
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||||
|
||||
1. Aus Mehl, 75 g Zucker und Butter mit den Knethaken des Handrührgeräts oder den Händen einen Mürbeteig herstellen. 30 Min. kalt stellen. Eine Springform (26 cm) mit Backpapier auslegen, den Teig auf einer bemehlten Arbeitsfläche ausrollen und in die Form legen, einen Rand von ca. 3 cm hochziehen. Backofen auf 180 °C vorheizen.
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||||
2. Milch mit Vanillepudding und restlichem Zucker glattrühren, anschließend alle anderen Zutaten, außer der Sahne, unterrühren.
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||||
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||||
@ -7,21 +7,21 @@ time: 25
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||||
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#breakfast #easy
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||||
|
||||
# Ingredients
|
||||
---
|
||||
|
||||
- 9" diameter tortillas
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||||
- Ham slices
|
||||
- Shredded cheese
|
||||
- Eggs
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||||
|
||||
## Optional Add-Ins
|
||||
*Optional Add-Ins*
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||||
|
||||
- Spinach
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||||
- Chives
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||||
- Bacon
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||||
- Chorizo
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||||
|
||||
# Preparation
|
||||
---
|
||||
|
||||
1. Preheat oven to 180C/350F (all oven types).
|
||||
2. Place 2 pieces of foil on a work surface and spray with oil (any).
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||||
@ -31,16 +31,3 @@ time: 25
|
||||
6. Place on baking tray.
|
||||
7. Bake for 25 minutes. Check to ensure yolk is cooked by poking the pocket, you will feel the dome shape of the yolk. The base and edges should be crispy and the top will be soft.
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||||
8. Unwrap immediately (otherwise will sweat and lose crispiness). Serve hot!
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||||
|
||||
## **Nutrition**
|
||||
|
||||
**Serving:** 194g
|
||||
**Calories:** 415kcal
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||||
**Carbohydrates:** 34.8g(12%)
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||||
**Protein:** 25g (50%)
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||||
**Fat:** 20.1g (31%)
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||||
**Saturated Fat:** 9.1g(46%)
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||||
**Cholesterol:** 222mg (74%)
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||||
**Sodium:** 921mg (38%)
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||||
**Fiber:** 5.2g(21%)
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||||
**Sugar:** 1.1g
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||||
@ -1,6 +1,6 @@
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||||
# Hähnchen Curry
|
||||
|
||||
# Ingredients
|
||||
---
|
||||
|
||||
- 1 Zwiebel
|
||||
- 1 Knoblauchzehe
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||||
@ -13,7 +13,7 @@
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||||
- Salz
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||||
- Pfeffer
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||||
|
||||
# Instructions
|
||||
---
|
||||
|
||||
**1.** Zwiebel schälen und fein würfeln. Knoblauch schälen und durch eine Knoblauchpresse drücken. Tomaten waschen, putzen und in Würfel schneiden. Fleisch waschen, trocken tupfen und in Würfel schneiden
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||||
|
||||
|
||||
@ -9,7 +9,7 @@ yield: 6
|
||||
|
||||
#dinner
|
||||
|
||||
## Ingredients
|
||||
---
|
||||
|
||||
- 1 cup butter, divided
|
||||
- 1 onion, minced
|
||||
@ -22,7 +22,7 @@ yield: 6
|
||||
- 2 tablespoons vegetable oil
|
||||
- 2 tablespoons tandoori masala
|
||||
|
||||
## Preparation
|
||||
---
|
||||
|
||||
1. Preheat oven to 375 degrees
|
||||
2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes
|
||||
|
||||
@ -3,15 +3,13 @@ image: https://carlocao.com/wp-content/uploads/2022/07/CAR1139-720x976.jpg
|
||||
---
|
||||
|
||||
# Koreanischer Gurkensalat
|
||||
|
||||
|
||||
|
||||
Zutaten
|
||||
---
|
||||
|
||||
- 24 Baby Gurken
|
||||
|
||||
Sauce
|
||||
|
||||
*Sauce*
|
||||
- 4 Esslöffel geröstete Sesamkörner
|
||||
- 4 Esslöffel koreanische rote Chiliflocken Gochugaru
|
||||
- 2 Teelöffel gehackter Knoblauch
|
||||
@ -20,8 +18,7 @@ Sauce
|
||||
- 2 Teelöffel Zucker
|
||||
- 4 Spritzer Wasser
|
||||
|
||||
|
||||
## Anleitungen
|
||||
---
|
||||
|
||||
Eine Gurke zwischen zwei Essstäbchen legen und gerade Scheiben schneiden. Die Stäbchen bilden eine Barriere, damit du nicht durchschneidest.
|
||||
|
||||
|
||||
@ -5,7 +5,11 @@ rating: 5
|
||||
|
||||
# Koreanisches Rindfleisch
|
||||
|
||||
# Ingredients
|
||||
Passt super mit den blanhierten Brokkoli
|
||||
|
||||
[[Recipes/Broccoli-Blanched-with-Sesame-Oil]]
|
||||
|
||||
---
|
||||
|
||||
- 400g Bio Rindfleisch
|
||||
- 100ml Sojasoße
|
||||
@ -16,15 +20,10 @@ rating: 5
|
||||
- 1 Stk. Ingwer gerieben
|
||||
- 3TL Sesamöl geröstet (zum Braten)
|
||||
|
||||
# Preparation
|
||||
---
|
||||
|
||||
1. Rindfleisch in dünne längliche Scheiben schneiden
|
||||
2. Alle Zutaten zu einer Marinade vermixen
|
||||
3. Fleisch für so 10min marinieren lassen
|
||||
4. Fleisch in Sesamöl anbraten
|
||||
|
||||
*Cooks Note*
|
||||
|
||||
Passt super mit den blanhierten Brokkoli
|
||||
|
||||
[[Media/recipes/Broccoli-Blanched-with-Sesame-Oil]]
|
||||
@ -7,7 +7,7 @@ tield: 4
|
||||
# Lemony Arugula Spaghetti Cacio E Pepe
|
||||
#italian #lunch
|
||||
|
||||
# Ingredients
|
||||
---
|
||||
|
||||
- Kosher salt
|
||||
- 12 ounces dried spaghetti
|
||||
@ -20,7 +20,7 @@ tield: 4
|
||||
- 1½ cups freshly grated Parmigiano-Reggiano cheese, plus more for serving
|
||||
- 3 cups baby arugula
|
||||
|
||||
# Preparation
|
||||
---
|
||||
|
||||
1. In a large pot of heavily salted boiling water, cook the spaghetti to al dente according to the package directions. Reserve 1 cup of the pasta water (it comes in handy), then drain the pasta.
|
||||
2. Meanwhile, in a large skillet, cook the pancetta over medium-high heat until crisped, 7 to 9 minutes. Add the olive oil, then add the garlic, red pepper flakes, and black pepper and cook until fragrant, about 1 minute.
|
||||
|
||||
@ -6,9 +6,9 @@ rating: 4
|
||||
|
||||
#dinner
|
||||
|
||||
# Ingredients
|
||||
---
|
||||
|
||||
- 500 g REWE Bio Berglinsen
|
||||
- 500g Berglinsen
|
||||
- 1 Lorbeerblatt
|
||||
- 3 Möhren
|
||||
- 1 Zwiebel
|
||||
@ -24,7 +24,7 @@ rating: 4
|
||||
- 1 EL Zitronensaft
|
||||
- 1 TL Zucker
|
||||
|
||||
## **Zubereitung**
|
||||
---
|
||||
|
||||
- Berglinsen zusammen mit dem Lorbeerblatt nach Packungsanweisung bissfest kochen.
|
||||
- Möhren schälen und in Würfel schneiden. Zwiebel schälen und fein würfeln. Sellerie putzen, waschen und in kleine Stücke schneiden.
|
||||
|
||||
@ -1 +0,0 @@
|
||||
# Mie-Nudeln Erdnusssoße
|
||||
@ -7,14 +7,14 @@ rating: 5
|
||||
|
||||
#dinner #japanese #light
|
||||
|
||||
# **FÜR DIE MISO BRÜHE**
|
||||
---
|
||||
|
||||
*Brühe*
|
||||
- ca. 5 EL [Miso Paste](https://amzn.to/2qtk5lx)
|
||||
- eine kleine Zwiebel
|
||||
- 1 Liter Wasser
|
||||
|
||||
# **FÜR DIE SUPPEN-EINLAGE**
|
||||
|
||||
*Einlage*
|
||||
- 1 Stück Tofu (mein Favorit ist die Bio-Marke Taifun)
|
||||
- ½ Bund Frühlingszwiebeln
|
||||
- 2-3 EL [Wakame Algen](https://amzn.to/2VTTVHq)
|
||||
@ -24,7 +24,7 @@ rating: 5
|
||||
- Chilisauce nach Bedarf
|
||||
- Kräuter (Koriander oder glatte Petersilie) nach Bedarf
|
||||
|
||||
# **Zubereitung / Instructions**
|
||||
---
|
||||
|
||||
1. Shiitake Pilze (wenn getrocknet) für mindestens 20 Minuten in heißem Wasser einweichen und anschließend in Streifen schneiden. Frische Shiitake Pilze mit einem Pinsel oder weichem Tuch von grobem Schmutz befreien.
|
||||
2. Den Tofu würfeln. Die Frühlingszwiebeln waschen und fein hacken.
|
||||
|
||||
@ -7,23 +7,6 @@ rating: 4
|
||||
|
||||
#japanese #dessert
|
||||
|
||||
# Zutaten
|
||||
|
||||
- 200 g Klebreismehl
|
||||
- 180 ml Wasser
|
||||
- 50 g Zucker
|
||||
- Kartoffelstärkemehl
|
||||
- Füllung nach Wahl
|
||||
|
||||
# Zubereitung
|
||||
|
||||
1. Für die Mochis zunächst das Klebreismehl, Wasser und Zucker in einer Schüssel gut miteinander vermengen.
|
||||
2. Den flüssigen Teig in eine beschichtete Pfanne geben und bei mittlerer Hitze mit einem Pfannenwender ständig rühren. Die Masse wird dadurch immer fester und bleibt irgendwann am Wender hängen: Dann ist der Mochi-Teig fertig.
|
||||
3. Die Masse sofort auf einer mit Kartoffelstärke bemehlten Arbeitsfläche zu einer Rolle formen – das Kartoffelmehl verhindert, dass der Teig an den Fingern kleben bleibt.
|
||||
4. Den Teig in 10 Stücke teilen und diese zu dünnen Scheiben ausrollen. Einen Klecks der Füllung in die Mitte geben, einwickeln und zu einer Kugel formen, sodass der Mochi komplett vom Teig umschlossen ist.
|
||||
|
||||
# Füllung
|
||||
|
||||
### Blaubeermarmelade
|
||||
|
||||
Blaubeermarmelade ist etwas zu süß als pure Füllung, deswegen mit normalen Blaubeeren mischen/pürieren sie eignet sich aber fantastisch als Farbemittel für den Teig
|
||||
@ -32,4 +15,19 @@ Blaubeermarmelade ist etwas zu süß als pure Füllung, deswegen mit normalen Bl
|
||||
|
||||
Pürierte Kiwi mit etwas Zucker und Reismehl mischen dann wie einen Teig erhitzen, Matcha eignet sich gut als Färbung für Teig und Füllung
|
||||
|
||||
### Anko
|
||||
---
|
||||
|
||||
- 200 g Klebreismehl
|
||||
- 180 ml Wasser
|
||||
- 50 g Zucker
|
||||
- Kartoffelstärkemehl
|
||||
- Füllung nach Wahl
|
||||
|
||||
---
|
||||
|
||||
*Mochies*
|
||||
|
||||
1. Für die Mochis zunächst das Klebreismehl, Wasser und Zucker in einer Schüssel gut miteinander vermengen.
|
||||
2. Den flüssigen Teig in eine beschichtete Pfanne geben und bei mittlerer Hitze mit einem Pfannenwender ständig rühren. Die Masse wird dadurch immer fester und bleibt irgendwann am Wender hängen: Dann ist der Mochi-Teig fertig.
|
||||
3. Die Masse sofort auf einer mit Kartoffelstärke bemehlten Arbeitsfläche zu einer Rolle formen – das Kartoffelmehl verhindert, dass der Teig an den Fingern kleben bleibt.
|
||||
4. Den Teig in 10 Stücke teilen und diese zu dünnen Scheiben ausrollen. Einen Klecks der Füllung in die Mitte geben, einwickeln und zu einer Kugel formen, sodass der Mochi komplett vom Teig umschlossen ist.
|
||||
|
||||
@ -8,7 +8,7 @@ yield: 9
|
||||
|
||||
#dessert
|
||||
|
||||
# Ingredients
|
||||
---
|
||||
|
||||
- 1 cup (150g) plain (all-purpose) flour
|
||||
- 3/4 cup (75g) cocoa
|
||||
@ -19,7 +19,7 @@ yield: 9
|
||||
- 3 eggs
|
||||
- 125g dark chocolate, chopped
|
||||
|
||||
# Preparation
|
||||
---
|
||||
|
||||
1. Place the flour, cocoa, both the sugars, the butter, vanilla and eggs in a large bowl and mix until smooth.
|
||||
2. Add the chocolate and stir to combine.
|
||||
@ -29,4 +29,4 @@ yield: 9
|
||||
6. Bake for 50 minutes to 1 hour or until the brownie is set.
|
||||
7. Allow to cool in the tin for 5 minutes before slicing into squares and serving warm, or allow to cool completely in the tin.
|
||||
|
||||
*Note: The brownie is ready when the top feels set to the touch. Brownies will keep in an airtight container for up to 1 week.*
|
||||
*The brownie is ready when the top feels set to the touch. Brownies will keep in an airtight container for up to 1 week.*
|
||||
@ -7,7 +7,7 @@ rating: 5
|
||||
|
||||
#dinner
|
||||
|
||||
# INGREDIENTS
|
||||
---
|
||||
|
||||
- 1 1/2 pounds skinless,
|
||||
- boneless chicken breasts
|
||||
@ -20,7 +20,7 @@ rating: 5
|
||||
- 1 cup freshly grated Parmesan, plus more for serving
|
||||
- 1/4 cup chopped fresh flat-leaf parsley (optional)
|
||||
|
||||
# PREPARATION
|
||||
---
|
||||
|
||||
Cut the chicken breasts into 1-inch pieces. Season with salt and pepper.
|
||||
|
||||
|
||||
@ -8,7 +8,7 @@ rating: 5
|
||||
|
||||
#dinner #easy
|
||||
|
||||
## Ingredients
|
||||
---
|
||||
|
||||
- 2 tablespoons extra-virgin olive oil
|
||||
- 1 medium onion, chopped
|
||||
@ -22,7 +22,7 @@ rating: 5
|
||||
- 2 cups cooked wide egg noodles (about 3 ounces dried noodles)
|
||||
- 2½ cups mixed shredded dark and light rotochick meat (from a large rotisserie chicken)”
|
||||
|
||||
## Preparation
|
||||
---
|
||||
|
||||
In a big soup pot, heat the oil over medium-high heat. Add the onion and cook, stirring, until softened, 6 to 8 minutes. Add the carrots, celery, garlic, thyme, 1 tablespoon salt, and 1 teaspoon pepper and cook, stirring, until the carrots soften slightly, about 5 minutes. Add the bay leaf and chicken broth and bring to a boil. Reduce the heat and simmer for 45 minutes to meld the flavors.
|
||||
|
||||
|
||||
@ -8,7 +8,7 @@ yield: 6
|
||||
|
||||
#dinner #hearty #slowcooker
|
||||
|
||||
# Ingredients
|
||||
---
|
||||
|
||||
- 1/3 cup all-purpose flour
|
||||
- 2 teaspoons Spanish smoked paprika (spicy rather than sweet)
|
||||
@ -30,13 +30,11 @@ yield: 6
|
||||
- 2 tablespoons cornstarch (optional)
|
||||
- 2 tablespoons water (optional)
|
||||
|
||||
# Preparation
|
||||
---
|
||||
|
||||
1. Combine the flour, 1 teaspoon smoked paprika, seasoned salt, and 1/2 teaspoon black pepper in a large, resealable plastic bag. Add the beef, and seal the bag. Shake the bag thoroughly to coat the beef with seasoned flour.
|
||||
2. Heat the olive oil in a large skillet over medium-high heat. Shake the excess seasoning off the beef, then stir the beef into the hot skillet with the onion and mushrooms. Cook and stir until the beef is evenly browned and no longer pink. Drain and discard any excess grease.
|
||||
3. Place the beef mixture into a slow cooker. Place the potatoes, carrots, celery, garlic, Marsala wine, and Worcestershire sauce into the cooker with the beef mixture. Pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and 1 more teaspoon of smoked paprika. Cook on High for 4 to 6 hours, or on Low for 10 to 12 hours. Season to taste with salt and black pepper.
|
||||
4. For a thicker stew, combine cornstarch and water in a small bowl. Gradually stir the mixture into the stew until thickened.
|
||||
|
||||
## Cook's Note
|
||||
|
||||
*To freeze and make stew later, place the beef mixture into a freezer bag after Step 2, and freeze. Place potatoes, carrots, and celery into a separate freezer bag, and freeze. Mix together the garlic, Marsala wine, and Worcestershire sauce into a third small bag, and freeze. The day before you want to cook the stew, allow the three bags to thaw out in the refrigerator overnight, and place the contents of the 3 bags into the slow cooker. Then pour the beef broth and tomatoes into the cooker, and stir in the onion soup mix and smoked paprika as directed in Step 3. Finish cooking as directed in the instructions.*
|
||||
@ -5,80 +5,54 @@ link: https://www.justonecookbook.com/spinach-ohitashi-japanese-spinach-salad-wi
|
||||
|
||||
#dinner #japanese #light
|
||||
|
||||
# **INGREDIENTS**
|
||||
---
|
||||
|
||||
- 1 bunch **spinach**
|
||||
- Pinch **kosher/sea salt (I use Diamond Crystal; Use half for table salt)**
|
||||
|
||||
***Kombu Dashi (You can also use Awase Dashi (a combination of kombu + katsuobushi)***
|
||||
*Kombu Dashi (You can also use Awase Dashi (a combination of kombu + katsuobushi)*
|
||||
|
||||
- ½ cup **water**
|
||||
- 1 **[kombu (dried kelp)](https://www.justonecookbook.com/kombu/)** (5 g, about 2"x 2")
|
||||
|
||||
***Seasonings***
|
||||
*Seasonings*
|
||||
|
||||
- 1 Tbsp **[mirin](https://www.justonecookbook.com/mirin/)**
|
||||
- 1 Tbsp **[usukuchi (light-color) soy sauce](https://www.justonecookbook.com/soy-sauce/)**
|
||||
|
||||
***Toppings***
|
||||
*Toppings*
|
||||
|
||||
- **[toasted white sesame seeds](https://www.justonecookbook.com/sesame-seed/)** (for vegan/vegetarian)
|
||||
- **[katsuobushi (dried bonito flakes)](https://www.justonecookbook.com/dried-bonito-flakes-katsuobushi/)** (for non-vegan/vegetarian)
|
||||
|
||||
# **INSTRUCTIONS**
|
||||
---
|
||||
|
||||
Gather all the ingredients.
|
||||
|
||||
***To Make Kombu Dashi***
|
||||
*To Make Kombu Dashi*
|
||||
|
||||
1. In a saucepan, put water and kombu.
|
||||
|
||||
|
||||
|
||||
2. Slowly bring it to a boil. Once boiling, remove the kombu from the liquid (You can make **[Kombu Tsukudani](https://www.justonecookbook.com/simmered-kombu-tsukudani/)** with the used kombu). If you are not vegan/vegetarian, you can add a small amount of katsuobushi to make **[Awase Dashi](https://www.justonecookbook.com/how-to-make-dashi/)** for more flavors. Please see the instruction **[here](https://www.justonecookbook.com/how-to-make-dashi/)**. If you're using **dashi powder**, please read **[here](https://www.justonecookbook.com/dashi-powder/)**.
|
||||
|
||||
|
||||
|
||||
|
||||
***To Make Savory Broth***
|
||||
*To Make Savory Broth*
|
||||
|
||||
1. In Kombu Dashi, add mirin and usukuchi soy sauce.
|
||||
|
||||
|
||||
|
||||
2. Mix together and once it boils, turn off the heat.
|
||||
|
||||
|
||||
|
||||
|
||||
***To Prepare Spinach***
|
||||
*To Prepare Spinach*
|
||||
|
||||
1. Rinse the spinach and boil a large pot of water.
|
||||
|
||||
|
||||
|
||||
2. When the water is boiling, add the salt and put the spinach in the pot from the stem side first because it takes longer to cook. After 15 seconds, you can push down the leafy part into the water and cook for 1 minute. (US spinach is tender than Japanese spinach, so it’ll cook faster).
|
||||
|
||||
|
||||
|
||||
3. Once the spinach is cooked through, pick it up quickly, roughly less than 1 minute.
|
||||
|
||||
|
||||
|
||||
4. Transfer to iced water and let it cool (but don’t leave the spinach too long as you will lose the nutrients).
|
||||
|
||||
|
||||
|
||||
5. As soon as it’s cooled, collect spinach and squeeze water out. If you like to serve as I do, collect the stem and put together. I like to serve both stem and leafy parts separately instead of mixing it up together.
|
||||
|
||||
|
||||
|
||||
6. Cut the spinach into 1 ½ inch lengths and squeeze the water out one more time.
|
||||
|
||||
|
||||
|
||||
7. Put the spinach in the airtight container and pour the sauce over.
|
||||
|
||||
|
||||
|
||||
8. Make sure the spinach is evenly distributed in the container and soak in the sauce. Put the lid on and let it soak in the refrigerator for at least 1 hour (3-4 hours ideally).
|
||||
@ -9,7 +9,7 @@ yield: 6
|
||||
|
||||
#dinner
|
||||
|
||||
# Ingredients
|
||||
---
|
||||
|
||||
- 1 cup fresh breadcrumbs
|
||||
- 2 1/3 cups low-salt beef stock, divided
|
||||
@ -27,7 +27,7 @@ yield: 6
|
||||
- 2 tablespoons all-purpose flour
|
||||
- 2 tablespoons sour cream, whisked
|
||||
|
||||
# Preparation
|
||||
---
|
||||
|
||||
1. Mix breadcrumbs and 1/3 cup stock in a small bowl. Set aside. Melt 1 tablespoon butter in a medium skillet over medium heat. Add onion and sauté until browned, about 10 minutes. Transfer onion to a large bowl.
|
||||
2. Wipe out pan and return to medium heat. Add bacon and cook until crisp. Using a slotted spoon, transfer bacon to bowl with onion. (Reserve bacon fat.) Add next 8 ingredients to bowl with onion mixture, mixing with your hands to blend. Fold in breadcrumb mixture. Using a 1 tablespoon measure, roll meat mixture into balls; transfer to a rimmed baking sheet.
|
||||
|
||||
@ -7,26 +7,26 @@ rating: 5
|
||||
|
||||
#dinner
|
||||
|
||||
# Ingredients
|
||||
---
|
||||
|
||||
- 1 Hokkaido,
|
||||
- 1 Zwiebel,
|
||||
- 1 Knoblauchzehe,
|
||||
- 2 säuerliche Äpfel (z. B. Boskoop),
|
||||
- 1 cm Ingwerknolle,
|
||||
- 1 EL Olivenöl,
|
||||
- 500 ml Gemüsebrühe,
|
||||
- 1 Dose(n) Kokosmilch (400 ml),
|
||||
- 1.5 TL rote Currypaste,
|
||||
- Chilipulver,
|
||||
- Currypulver,
|
||||
- Salz,
|
||||
- Pfeffer,
|
||||
- Zucker,
|
||||
- 50 g Kürbiskerne,
|
||||
- 1 EL Kürbiskernöl
|
||||
- **1** Hokkaido
|
||||
- **1** Zwiebel
|
||||
- **1** Knoblauchzehe
|
||||
- **2** säuerliche Äpfel (z. B. Boskoop)
|
||||
- **1cm** Ingwerknolle
|
||||
- **1EL** Olivenöl
|
||||
- **500ml** Gemüsebrühe
|
||||
- **1** Dose(n) Kokosmilch (400 ml)
|
||||
- **1.5TL** rote Currypaste
|
||||
- Chilipulver
|
||||
- Currypulver
|
||||
- Salz
|
||||
- Pfeffer
|
||||
- Zucker
|
||||
- **50g** Kürbiskerne
|
||||
- **1EL** Kürbiskernöl
|
||||
|
||||
# Zubereitung
|
||||
---
|
||||
|
||||
1. Kürbis waschen, halbieren, Kerne mit einem Löffel auslösen und das Fruchtfleisch in Würfel schneiden. Zwiebel und Knoblauch schälen und in Würfel schneiden. Äpfel schälen und klein würfeln. Ingwer schälen und fein reiben.
|
||||
2. Öl in einem großen Topf erhitzen und Zwiebel und Knoblauch darin anschwitzen. Ingwer und Kürbis zufügen, kurz anschwitzen, dann mit der Brühe ablöschen. Apfelstücke, Kokosmilch und Currypaste zufügen und ca. 10-15 Minuten bei mittlerer Hitze köcheln, bis der Kürbis weich ist. Die Kürbissuppe mit dem Pürierstab fein pürieren. Noch einmal aufkochen und mit Chilipulver, Currypulver, Salz, Pfeffer und Zucker süßlich-scharf abschmecken.
|
||||
|
||||
@ -1,14 +0,0 @@
|
||||
---
|
||||
link: https://www.aline-made.com/de/avocado-schokomousse
|
||||
image: Recipes/images/vegan-avocado-chocolate-mousse-683x1024.jpg
|
||||
---
|
||||
|
||||
# Vegan Avocado Schokomousse
|
||||
|
||||
_Zutaten_
|
||||
Avocado: macht dieses Mousse cremig.
|
||||
Banane: für die cremige Textur und eine aromatische Süsse.
|
||||
Dunkle Schokolade: die Hauptzutat um es Schokoladenmousse nennen zu dürfen.
|
||||
Ahornsirup: für die Süsse. Kann auch durch Agavendicksaft oder ein anderes Süssungsmittel ersetzt werden. Wenn du eine sehr reife Avocado und Banane verwendest, kannst du den Ahornsirup auch weglassen.
|
||||
Sojamilch: um es leicht und luftig zu machen. Austauschbar mit allen pflanzlichen Milchvarianten.
|
||||
Limettensaft: die saure Note für einen abgerundetes Aroma. Kann auch durch Zitronensaft ersetzt werden.
|
||||
@ -6,19 +6,20 @@ portion: 4
|
||||
|
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# Vegan Pasta Alfredo
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||||
|
||||
_Zutaten_
|
||||
|
||||
- 500 g Pasta
|
||||
- 2 Knoblauchzehen
|
||||
- 50 g Margarine
|
||||
- 2 EL Cashewmus gehäuft
|
||||
- 400 mL Wasser
|
||||
- ½ TL schwarzer Pfeffer
|
||||
---
|
||||
|
||||
- **500g** Pasta
|
||||
- **2** Knoblauchzehen
|
||||
- **50g** Margarine
|
||||
- **2EL** Cashewmus gehäuft
|
||||
- **400mL** Wasser
|
||||
- **½TL** schwarzer Pfeffer
|
||||
- Muskatnuss gerieben
|
||||
- 100 g veganer Parmesan
|
||||
- 2 EL Hefeflocken
|
||||
- **100g** veganer Parmesan
|
||||
- **2EL** Hefeflocken
|
||||
|
||||
_Zubereitung_
|
||||
---
|
||||
|
||||
Die Pasta nach Packungsanleitung in reichlich Salzwasser bissfest garen und anschließend abgießen.
|
||||
|
||||
|
||||
@ -3,10 +3,10 @@ link: https://madamedessert.de/veganer-beeren-crumble/
|
||||
image: Recipes/images/veganer-beeren-crumble.jpg
|
||||
---
|
||||
|
||||
|
||||
# Veganer Beeren Crumble
|
||||
|
||||
## Zutaten
|
||||
|
||||
---
|
||||
|
||||
_Veganer Streuselteig_
|
||||
|
||||
@ -25,20 +25,20 @@ _Beeren-Füllung_
|
||||
- 1/2 TL Zimt
|
||||
- optional zum Andicken: 1 EL Speisestärke, 3-4 EL Orangensaft
|
||||
|
||||
## Zubereitung
|
||||
---
|
||||
|
||||
Backofen auf 180°C Ober-/Unterhitze vorheizen. Emntweder eine Ø 24cm große Quiche-/Tarteform oder 4 bis 6 kleinere ca. Ø 8cm große Förmchen bereitstellen.
|
||||
|
||||
> Vegane Streusel-Liebe
|
||||
_Vegane Streusel-Liebe_
|
||||
|
||||
Mehl zusammen mit Zucker, Salz und gemahlenen Mandeln in einer Rührschüssel vermischen. Die ganzen Mandeln hacken und unterrühren.
|
||||
Vegane Butter oder rein-pflanzliche Margarine dazugeben und zwischen den Fingern kurz zu einem streuseligen Teig verkneten. Streuselteig in den Kühlschrank stellen.
|
||||
|
||||
> Erdbeeren, Himbeeren, Blaubeeren, Brombeeren
|
||||
_Erdbeeren, Himbeeren, Blaubeeren, Brombeeren_
|
||||
|
||||
Tiefgekühlte Beeren zusammen mit Zucker, Vanillezucker und Zimt in eine Schüssel geben und verrühren. Optional Stärke mit Saft glattrühren und ebenfalls unter die Beeren rühren. Beeren-Mischung auf die Form bzw. Formen verteilen.
|
||||
|
||||
> Ab in den Backofen!
|
||||
_Ab in den Backofen!_
|
||||
|
||||
Streuselteig aus dem Kühlschrank nehmen und gleichmäßig auf der Beerenmischung verteilen. Auf einem Backofenrost im unteren Drittel im vorgeheizten Ofen ca. 30 Minuten backen, bis die Streusel goldbraun sind.
|
||||
Fertigen Beeren Crumble in wenig auf einem Kuchengitter abkühlen lassen und anschließend servieren.
|
||||
@ -4,130 +4,98 @@
|
||||
### [[Recipes/Auberginen-Feta-Reispfanne|Auberginen-Feta-Reispfanne]]
|
||||
4/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/Banana-Bread|Banana-Bread]]
|
||||
5/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/Broccoli-Blanched-with-Sesame-Oil|Broccoli-Blanched-with-Sesame-Oil]]
|
||||
5/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/Broccoli-Bolognese-with-Orecchiette|Broccoli-Bolognese-with-Orecchiette]]
|
||||
4/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/Cast-Iron-Peach-Crisp|Cast-Iron-Peach-Crisp]]
|
||||
3/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/Cucumber-Basil-Egg-Salad|Cucumber-Basil-Egg-Salad]]
|
||||
_not yet rated_
|
||||
|
||||
|
||||
### [[Recipes/Deftige Gemüsepfanne|Deftige Gemüsepfanne]]
|
||||
_not yet rated_
|
||||
|
||||
|
||||
### [[Recipes/Egg-Fried-Rice|Egg-Fried-Rice]]
|
||||
5/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/French-Bread-Pizza|French-Bread-Pizza]]
|
||||
4/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/Ginger Beer Experiment 24.07.23|Ginger Beer Experiment 24.07.23]]
|
||||
_not yet rated_
|
||||
|
||||
|
||||
### [[Recipes/Ginger Beer Experiment|Ginger Beer Experiment]]
|
||||
_not yet rated_
|
||||
|
||||
|
||||
### [[Recipes/Ginger Beer|Ginger Beer]]
|
||||
_not yet rated_
|
||||
|
||||
|
||||
### [[Recipes/Ginger Bug|Ginger Bug]]
|
||||
_not yet rated_
|
||||
|
||||
### [[Recipes/Großmutter-Käsekuchen|Großmutter-Käsekuchen]]
|
||||
_not yet rated_
|
||||
|
||||
|
||||
### [[Recipes/Ham-Cheese-Breakfast-Pockets|Ham-Cheese-Breakfast-Pockets]]
|
||||
4/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/Hähnchen-Curry|Hähnchen-Curry]]
|
||||
_not yet rated_
|
||||
|
||||
|
||||
### [[Recipes/Indian-Butter-Chicken|Indian-Butter-Chicken]]
|
||||
5/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/Koreanischer-Gurkensalat|Koreanischer-Gurkensalat]]
|
||||
_not yet rated_
|
||||
|
||||
|
||||
### [[Recipes/Koreanisches-Rindfleisch|Koreanisches-Rindfleisch]]
|
||||
5/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/Lemony-Arugula-Spaghetti-Cacio-Pepe|Lemony-Arugula-Spaghetti-Cacio-Pepe]]
|
||||
_not yet rated_
|
||||
|
||||
|
||||
### [[Recipes/Linsenpfanne-mit-Staudensellerie|Linsenpfanne-mit-Staudensellerie]]
|
||||
4/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/Mie-Nudeln-Erdnusssoße|Mie-Nudeln-Erdnusssoße]]
|
||||
_not yet rated_
|
||||
|
||||
|
||||
### [[Recipes/Miso-Suppe|Miso-Suppe]]
|
||||
5/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/Mochi|Mochi]]
|
||||
4/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/Molten-Chocolate-Chunk-Brownies|Molten-Chocolate-Chunk-Brownies]]
|
||||
4/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/One-Skillet-Chicken-Alfredoy|One-Skillet-Chicken-Alfredoy]]
|
||||
5/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/Roto-chick-Chicken-Noodle-Soup|Roto-chick-Chicken-Noodle-Soup]]
|
||||
5/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/Slow-Cooker-Beef-Stew|Slow-Cooker-Beef-Stew]]
|
||||
_not yet rated_
|
||||
|
||||
|
||||
### [[Recipes/Spinach-Ohitashi|Spinach-Ohitashi]]
|
||||
_not yet rated_
|
||||
|
||||
|
||||
### [[Recipes/Swedish-Meatballs|Swedish-Meatballs]]
|
||||
5/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/Süßscharfe-Kürbiscremesuppe-mit-Kokosmilch|Süßscharfe-Kürbiscremesuppe-mit-Kokosmilch]]
|
||||
5/5 Stars
|
||||
|
||||
|
||||
### [[Recipes/Vegan-Avocado-Schokomousse|Vegan-Avocado-Schokomousse]]
|
||||
_not yet rated_
|
||||
|
||||
|
||||
### [[Recipes/Vegan-Pasta-Alfredo|Vegan-Pasta-Alfredo]]
|
||||
_not yet rated_
|
||||
|
||||
|
||||
### [[Recipes/Veganer-Beeren-Crumble|Veganer-Beeren-Crumble]]
|
||||
_not yet rated_
|
||||
|
||||
### [[Recipes/index|index]]
|
||||
_not yet rated_
|
||||
|
||||
@ -4,5 +4,3 @@
|
||||
{{else}}
|
||||
_not yet rated_
|
||||
{{/if}}
|
||||
{{#if image}}
|
||||
{{/if}}
|
||||
|
||||
Loading…
Reference in New Issue
Block a user