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Bake for 20 minutes.")]),a._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[a._v("#")]),a._v(" Tips")]),a._v(" "),t("p",[a._v("The mixture can also be made into two pancakes instead of baking in the oven.")]),a._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[a._v("#")]),a._v(" Author")]),a._v(" "),t("p",[a._v("Susan Blackmoor")])],1)}),[],!1,null,null,null);t.default=n.exports}}]); \ No newline at end of file diff --git a/assets/js/15.69f7758d.js b/assets/js/15.119d9a17.js similarity index 97% rename from assets/js/15.69f7758d.js rename to assets/js/15.119d9a17.js index 81d7aa2..36b09d3 100644 --- a/assets/js/15.69f7758d.js +++ b/assets/js/15.119d9a17.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[15],{313:function(a,t,e){"use strict";e.r(t);var o=e(13),s=Object(o.a)({},(function(){var a=this,t=a._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":a.$parent.slotKey}},[t("TagLinks"),a._v(" "),t("h1",{attrs:{id:"banana-oatmeal-cookies"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#banana-oatmeal-cookies"}},[a._v("#")]),a._v(" Banana Oatmeal Cookies")]),a._v(" "),t("p",[a._v("This recipe was copied from https://kirbiecravings.com/2-ingredient-banana-oatmeal-cookies/")]),a._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[a._v("#")]),a._v(" Ingredients")]),a._v(" "),t("ul",[t("li",[a._v("1 cup quick oats")]),a._v(" "),t("li",[a._v("1 large overripe banana")])]),a._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[a._v("#")]),a._v(" Tools")]),a._v(" "),t("ul",[t("li",[a._v("baking sheet with silicone backing mat")]),a._v(" "),t("li",[a._v("large bowl")]),a._v(" "),t("li",[a._v("fork")])]),a._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[a._v("#")]),a._v(" Method")]),a._v(" "),t("p",[a._v("Preheat oven to 350°F.")]),a._v(" "),t("p",[a._v("Line a baking sheet with silicone baking mat.")]),a._v(" "),t("p",[a._v("In a large bowl, add oats and mashed bananas.")]),a._v(" "),t("p",[a._v("Mix with a fork until it becomes an evenly mixed, thick batter.")]),a._v(" "),t("p",[a._v("Make 8 round balls out of the cookie batter.")]),a._v(" "),t("p",[a._v("Place onto baking sheet, spacing about 2 inches apart.")]),a._v(" "),t("p",[a._v("Gently press down on each ball so that it flattens into a round disc.")]),a._v(" "),t("p",[a._v("Cookies will not spread much during baking, so keep that in mind when shaping and flattening your discs.")]),a._v(" "),t("p",[a._v("Bake for about 15 minutes or until cookies are lightly brown and set. Cookie bottoms should also be brown and easily come off baking sheet.")]),a._v(" "),t("p",[a._v("Let cookies cool before eating. Store uneaten cookies in the fridge.")]),a._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[a._v("#")]),a._v(" Tips")]),a._v(" "),t("ul",[t("li",[a._v("Please use quick oats because old fashioned and steel-cut oats need more time to cook.")])]),a._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[a._v("#")]),a._v(" Author")]),a._v(" "),t("p",[a._v("K. Smith")])],1)}),[],!1,null,null,null);t.default=s.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[15],{321:function(a,t,e){"use strict";e.r(t);var o=e(13),s=Object(o.a)({},(function(){var a=this,t=a._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":a.$parent.slotKey}},[t("TagLinks"),a._v(" "),t("h1",{attrs:{id:"banana-oatmeal-cookies"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#banana-oatmeal-cookies"}},[a._v("#")]),a._v(" Banana Oatmeal Cookies")]),a._v(" "),t("p",[a._v("This recipe was copied from https://kirbiecravings.com/2-ingredient-banana-oatmeal-cookies/")]),a._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[a._v("#")]),a._v(" Ingredients")]),a._v(" "),t("ul",[t("li",[a._v("1 cup quick oats")]),a._v(" "),t("li",[a._v("1 large overripe banana")])]),a._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[a._v("#")]),a._v(" Tools")]),a._v(" "),t("ul",[t("li",[a._v("baking sheet with silicone backing mat")]),a._v(" "),t("li",[a._v("large bowl")]),a._v(" "),t("li",[a._v("fork")])]),a._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[a._v("#")]),a._v(" Method")]),a._v(" "),t("p",[a._v("Preheat oven to 350°F.")]),a._v(" "),t("p",[a._v("Line a baking sheet with silicone baking mat.")]),a._v(" "),t("p",[a._v("In a large bowl, add oats and mashed bananas.")]),a._v(" "),t("p",[a._v("Mix with a fork until it becomes an evenly mixed, thick batter.")]),a._v(" "),t("p",[a._v("Make 8 round balls out of the cookie batter.")]),a._v(" "),t("p",[a._v("Place onto baking sheet, spacing about 2 inches apart.")]),a._v(" "),t("p",[a._v("Gently press down on each ball so that it flattens into a round disc.")]),a._v(" "),t("p",[a._v("Cookies will not spread much during baking, so keep that in mind when shaping and flattening your discs.")]),a._v(" "),t("p",[a._v("Bake for about 15 minutes or until cookies are lightly brown and set. Cookie bottoms should also be brown and easily come off baking sheet.")]),a._v(" "),t("p",[a._v("Let cookies cool before eating. Store uneaten cookies in the fridge.")]),a._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[a._v("#")]),a._v(" Tips")]),a._v(" "),t("ul",[t("li",[a._v("Please use quick oats because old fashioned and steel-cut oats need more time to cook.")])]),a._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[a._v("#")]),a._v(" Author")]),a._v(" "),t("p",[a._v("K. Smith")])],1)}),[],!1,null,null,null);t.default=s.exports}}]); \ No newline at end of file diff --git a/assets/js/16.cc1efb9b.js b/assets/js/16.4fa6b4d7.js similarity index 97% rename from assets/js/16.cc1efb9b.js rename to assets/js/16.4fa6b4d7.js index 003bfdb..d5e1b80 100644 --- a/assets/js/16.cc1efb9b.js +++ b/assets/js/16.4fa6b4d7.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[16],{311:function(t,e,a){"use strict";a.r(e);var o=a(13),i=Object(o.a)({},(function(){var t=this,e=t._self._c;return e("ContentSlotsDistributor",{attrs:{"slot-key":t.$parent.slotKey}},[e("TagLinks"),t._v(" "),e("h1",{attrs:{id:"beef-wet-fry"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#beef-wet-fry"}},[t._v("#")]),t._v(" Beef Wet Fry")]),t._v(" "),e("p",[t._v("This is a nice recipe taught by my mother that can be enjoyed with a lot of combinations like rice, Chapati or ugali")]),t._v(" "),e("h2",{attrs:{id:"ingredients"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[t._v("#")]),t._v(" Ingredients")]),t._v(" "),e("ul",[e("li",[t._v("3 kg of meat")]),t._v(" "),e("li",[t._v("A little oil just enough to saute the onions")]),t._v(" "),e("li",[t._v("3 big tomatoes")]),t._v(" "),e("li",[t._v("2 large red onions")]),t._v(" "),e("li",[t._v("4 cloves of garlic")]),t._v(" "),e("li",[t._v("A bit of ginger")]),t._v(" "),e("li",[t._v("Fresh Coriander")]),t._v(" "),e("li",[t._v("Paprika")]),t._v(" "),e("li",[t._v("Beef curry powder")]),t._v(" "),e("li",[t._v("1/2 a teaspoon of msg (optional)")]),t._v(" "),e("li",[t._v("A bit of salt")]),t._v(" "),e("li",[t._v("Rosemary")])]),t._v(" "),e("h2",{attrs:{id:"tools"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[t._v("#")]),t._v(" Tools")]),t._v(" "),e("ul",[e("li",[t._v("A cooking pot")]),t._v(" "),e("li",[t._v("Large wooden spoon")])]),t._v(" "),e("h2",{attrs:{id:"method"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[t._v("#")]),t._v(" Method")]),t._v(" "),e("p",[t._v("Wash your meat and put it in the pot.")]),t._v(" "),e("p",[t._v("Add water to the pot till it covers the meat and let it boil")]),t._v(" "),e("p",[t._v("While the meat is boiling prep the ingredients, cut the onions and coriander, blend the tomatoes and grate the garlic and ginger")]),t._v(" "),e("p",[t._v("Once all the water from the pot has evaporated add oil to the pot and fry the meat just enough to brown it")]),t._v(" "),e("p",[t._v("Add the chopped onions to the meat and saute till golden brown")]),t._v(" "),e("p",[t._v("Add the ginger and garlic and once the aromatic smell from the garlic comes out start adding your spices plus salt and mix everything together")]),t._v(" "),e("p",[t._v("Add in the blended tomatoes and stir everything together to incoporate it into the meat")]),t._v(" "),e("p",[t._v("Add the coriander and let that simmer for 3 minutes")]),t._v(" "),e("p",[t._v("Remove from heat and enjoy")]),t._v(" "),e("h2",{attrs:{id:"tips"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[t._v("#")]),t._v(" Tips")]),t._v(" "),e("p",[t._v("If you feel that the meat is still hard after all the water has evaporated you can add more water and boil it utill it becomes soft")]),t._v(" "),e("p",[t._v("You can always swap out the spices and use the ones you love")]),t._v(" "),e("h2",{attrs:{id:"author"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[t._v("#")]),t._v(" Author")]),t._v(" "),e("p",[t._v("Beryl Odoyo")])],1)}),[],!1,null,null,null);e.default=i.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[16],{323:function(t,e,a){"use strict";a.r(e);var o=a(13),i=Object(o.a)({},(function(){var t=this,e=t._self._c;return e("ContentSlotsDistributor",{attrs:{"slot-key":t.$parent.slotKey}},[e("TagLinks"),t._v(" "),e("h1",{attrs:{id:"beef-wet-fry"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#beef-wet-fry"}},[t._v("#")]),t._v(" Beef Wet Fry")]),t._v(" "),e("p",[t._v("This is a nice recipe taught by my mother that can be enjoyed with a lot of combinations like rice, Chapati or ugali")]),t._v(" "),e("h2",{attrs:{id:"ingredients"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[t._v("#")]),t._v(" Ingredients")]),t._v(" "),e("ul",[e("li",[t._v("3 kg of meat")]),t._v(" "),e("li",[t._v("A little oil just enough to saute the onions")]),t._v(" "),e("li",[t._v("3 big tomatoes")]),t._v(" "),e("li",[t._v("2 large red onions")]),t._v(" "),e("li",[t._v("4 cloves of garlic")]),t._v(" "),e("li",[t._v("A bit of ginger")]),t._v(" "),e("li",[t._v("Fresh Coriander")]),t._v(" "),e("li",[t._v("Paprika")]),t._v(" "),e("li",[t._v("Beef curry powder")]),t._v(" "),e("li",[t._v("1/2 a teaspoon of msg (optional)")]),t._v(" "),e("li",[t._v("A bit of salt")]),t._v(" "),e("li",[t._v("Rosemary")])]),t._v(" "),e("h2",{attrs:{id:"tools"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[t._v("#")]),t._v(" Tools")]),t._v(" "),e("ul",[e("li",[t._v("A cooking pot")]),t._v(" "),e("li",[t._v("Large wooden spoon")])]),t._v(" "),e("h2",{attrs:{id:"method"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[t._v("#")]),t._v(" Method")]),t._v(" "),e("p",[t._v("Wash your meat and put it in the pot.")]),t._v(" "),e("p",[t._v("Add water to the pot till it covers the meat and let it boil")]),t._v(" "),e("p",[t._v("While the meat is boiling prep the ingredients, cut the onions and coriander, blend the tomatoes and grate the garlic and ginger")]),t._v(" "),e("p",[t._v("Once all the water from the pot has evaporated add oil to the pot and fry the meat just enough to brown it")]),t._v(" "),e("p",[t._v("Add the chopped onions to the meat and saute till golden brown")]),t._v(" "),e("p",[t._v("Add the ginger and garlic and once the aromatic smell from the garlic comes out start adding your spices plus salt and mix everything together")]),t._v(" "),e("p",[t._v("Add in the blended tomatoes and stir everything together to incoporate it into the meat")]),t._v(" "),e("p",[t._v("Add the coriander and let that simmer for 3 minutes")]),t._v(" "),e("p",[t._v("Remove from heat and enjoy")]),t._v(" "),e("h2",{attrs:{id:"tips"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[t._v("#")]),t._v(" Tips")]),t._v(" "),e("p",[t._v("If you feel that the meat is still hard after all the water has evaporated you can add more water and boil it utill it becomes soft")]),t._v(" "),e("p",[t._v("You can always swap out the spices and use the ones you love")]),t._v(" "),e("h2",{attrs:{id:"author"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[t._v("#")]),t._v(" Author")]),t._v(" "),e("p",[t._v("Beryl Odoyo")])],1)}),[],!1,null,null,null);e.default=i.exports}}]); \ No newline at end of file diff --git a/assets/js/17.a4d18e61.js b/assets/js/17.aec55f4c.js similarity index 97% rename from assets/js/17.a4d18e61.js rename to assets/js/17.aec55f4c.js index 3508d5b..75e553f 100644 --- a/assets/js/17.a4d18e61.js +++ b/assets/js/17.aec55f4c.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[17],{309:function(e,t,a){"use strict";a.r(t);var o=a(13),s=Object(o.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"brazilian-chicken-strogonoff"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#brazilian-chicken-strogonoff"}},[e._v("#")]),e._v(" Brazilian Chicken Strogonoff")]),e._v(" "),t("p",[e._v("Strogonoff is a Russian dish, but us brazilians have our own way to make some dish more...well...authorial (please, ask us about Pizzaria Batepapo)")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("500g of chicken breast")]),e._v(" "),t("li",[e._v("1 onion")]),e._v(" "),t("li",[e._v("1 garlic clove (or more! You call it)")]),e._v(" "),t("li",[e._v("200g of milk cream")]),e._v(" "),t("li",[e._v("1 teaspoon of ketchup")]),e._v(" "),t("li",[e._v("1 teaspoon of yellow mustard")]),e._v(" "),t("li",[e._v("200g of tomato sauce")]),e._v(" "),t("li",[e._v("1 teaspoon of sunflower oil")]),e._v(" "),t("li",[e._v("1 pinch of salt and pepper")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("Pan")]),e._v(" "),t("li",[e._v("Knife to cut your food")]),e._v(" "),t("li",[e._v("Spoon to mix")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("p",[e._v("We start by cutting the chicken breast in little cubes (about the size of a finger).\nOur veggies too, cut the onion in small cubes and our garlic in even small pieces.\nPut the oil in the pan and saute our veggies, when the onion became a beautiful golden color, let's put the chicken breast and season it with salt and pepper.\nWhen the chicken breast is nicely cooked we put the liquids, I recommend this order: mick cream, tomato sauce, ketchup and finally the mustard.\nMix everything very well, taste to see if it needs more salt, and if it's tasteful, that's done!")]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("I am a garlic lover so I always use 3 ou 4 garlic cloves. 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Hope you like it too.")])],1)}),[],!1,null,null,null);e.default=r.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[18],{326:function(t,e,o){"use strict";o.r(e);var a=o(13),r=Object(a.a)({},(function(){var t=this,e=t._self._c;return e("ContentSlotsDistributor",{attrs:{"slot-key":t.$parent.slotKey}},[e("TagLinks"),t._v(" "),e("h1",{attrs:{id:"brazilian-chocolate-truffle-brigadeiro"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#brazilian-chocolate-truffle-brigadeiro"}},[t._v("#")]),t._v(" Brazilian Chocolate Truffle - Brigadeiro")]),t._v(" "),e("p",[t._v("Probably the most famous and classical brazilian dessert, the brigadeiro is both delicious and easy to make at home.")]),t._v(" "),e("p",[t._v("Since we usually do this without measuring, I based the measures on the "),e("a",{attrs:{href:"https://www.tudogostoso.com.br/receita/114-brigadeiro.html",target:"_blank",rel:"noopener noreferrer"}},[t._v("TudoGostoso"),e("OutboundLink")],1),t._v(" recipe.")]),t._v(" "),e("p",[t._v("The following recipe makes about 16 truffles, but you sure can (and totally should) eat straight from the pan, just be careful to not burn your mouth.")]),t._v(" "),e("h2",{attrs:{id:"ingredients"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[t._v("#")]),t._v(" Ingredients")]),t._v(" "),e("ul",[e("li",[t._v("1 can (395g) condensed milk")]),t._v(" "),e("li",[t._v("1/4 cup (30g) cocoa powder")]),t._v(" "),e("li",[t._v("1 tablespoon (15g) butter")])]),t._v(" "),e("p",[t._v("For coating:")]),t._v(" "),e("ul",[e("li",[t._v("Chocolate sprinkles")])]),t._v(" "),e("h2",{attrs:{id:"tools"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[t._v("#")]),t._v(" Tools")]),t._v(" "),e("ul",[e("li",[t._v("A pan (medium saucepan)")]),t._v(" "),e("li",[t._v("A wood spoon")]),t._v(" "),e("li",[t._v("A table spoon")]),t._v(" "),e("li",[t._v("A plate")])]),t._v(" "),e("h2",{attrs:{id:"method"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[t._v("#")]),t._v(" Method")]),t._v(" "),e("ol",[e("li",[e("p",[t._v("Melt the butter on the pan over low heat.")])]),t._v(" "),e("li",[e("p",[t._v("Add the condensed milk and the cocoa powder on the pan.")])]),t._v(" "),e("li",[e("p",[t._v("Cook, stirring constantly with the wood spoon, until the mixture starts to pull away from the bottom and sides of the pan. 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Hope you like it too.")])],1)}),[],!1,null,null,null);e.default=r.exports}}]); \ No newline at end of file diff --git a/assets/js/19.6dcdf204.js b/assets/js/19.f2804e88.js similarity index 97% rename from assets/js/19.6dcdf204.js rename to assets/js/19.f2804e88.js index cc3a0f7..352c9bc 100644 --- a/assets/js/19.6dcdf204.js +++ b/assets/js/19.f2804e88.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[19],{280:function(e,t,r){"use strict";r.r(t);var a=r(13),i=Object(a.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"cereal-with-protein-powder"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#cereal-with-protein-powder"}},[e._v("#")]),e._v(" Cereal with Protein Powder")]),e._v(" "),t("p",[e._v("What I enjoy eating mostly every day")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("Cereal of choice ( I like Grape Nuts and a special sprouted cereal called Ezekiel)")]),e._v(" "),t("li",[e._v("Protein powder, Vanilla or Chocolate (My favorites are Ancient Nutrition Collagen in Chocolate and Amazing Grass in Chocolate Peanut Butter)")]),e._v(" "),t("li",[e._v("Almond or peanut butter")]),e._v(" "),t("li",[e._v("Berries (Blueberries, raspberries or blackberries)")]),e._v(" "),t("li",[e._v("Favorite Nuts (optional)")]),e._v(" "),t("li",[e._v("Milk of Choice (I mix together an Almond Coconut milk with Organic Grass Fed Whole Milk)")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("Large Bowl")]),e._v(" "),t("li",[e._v("Spoon")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("ul",[t("li",[e._v("Pour cereal into the bowl, mix 1/2 and 1/2 if using more than one")]),e._v(" "),t("li",[e._v("Add protein powder (usually 1 scoop)")]),e._v(" "),t("li",[e._v("Add milk(s)")]),e._v(" "),t("li",[e._v("Make sure to mix the protein powder in completely... if not you'll end up with powdery bits, which is also sometimes fun")]),e._v(" "),t("li",[e._v("Add nut butter, nuts, and berries (after washing)")]),e._v(" "),t("li",[e._v("Enjoy the looks that people give you when they see what you're eating")])]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("It's ok to go back for more.... it's delicious")]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("Julia Brandenberger")])],1)}),[],!1,null,null,null);t.default=i.exports}}]); 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\ No newline at end of file diff --git a/assets/js/20.99bb0ee8.js b/assets/js/20.014b81df.js similarity index 97% rename from assets/js/20.99bb0ee8.js rename to assets/js/20.014b81df.js index a3fe314..48baf8d 100644 --- a/assets/js/20.99bb0ee8.js +++ b/assets/js/20.014b81df.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[20],{303:function(t,e,i){"use strict";i.r(e);var a=i(13),o=Object(a.a)({},(function(){var t=this,e=t._self._c;return e("ContentSlotsDistributor",{attrs:{"slot-key":t.$parent.slotKey}},[e("TagLinks"),t._v(" "),e("h1",{attrs:{id:"ceviche-with-shrimp"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#ceviche-with-shrimp"}},[t._v("#")]),t._v(" Ceviche With Shrimp")]),t._v(" "),e("p",[t._v("Ceviche is one of my favorite dishes that I enjoyed when I started my no red meat diet. 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If you have neither, a sturdy wooden spoon will work. You'll also need a large bowl, one or two kitchen spoons and a spatula.")]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("p",[e._v("Beat peanut butter and cream cheese in a large bowl on medium speed of electric mixer until smooth. Gradually add ¾ cup icing sugar, melted butter & vanilla. Mix well. Beat whipping cream & remaining ¼ cup icing sugar until stiff peaks form. With a spatula, stir one-third of the whipped cream into peanut butter mixture and mix thoroughly. Fold in remaining cream gently, but thoroughly. Using the spatula, pour the filling from the bowl into your prepared crust. Chill for 1 hour or until firm.\nBring cream to a simmer in a small saucepan over low heat. Remove from heat, add chocolate, stirring until melted and smooth. Cool slightly (about 15 minutes). Pour over chilled filling, tilting pie to cover top completely. Chill for another hour or overnight to set glaze.")]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("Cooking is all about mise-en-place, French for everything in its place. This means have all ingredients measured out, your tools & equipment ready to go, and a free spot in the fridge for the finished product before you start. 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Pour over chilled filling, tilting pie to cover top completely. Chill for another hour or overnight to set glaze.")]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("Cooking is all about mise-en-place, French for everything in its place. This means have all ingredients measured out, your tools & equipment ready to go, and a free spot in the fridge for the finished product before you start. 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If you don't want to feel your arm's muscles too much the next day you can use en electric mixer")]),e._v(" "),t("p",[e._v("Aluminium foil")]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("p",[e._v("Start by roughly smashing the biscuits in a proper bowl/bag.")]),e._v(" "),t("p",[e._v("The biscuits should be smashed into little pieces but not so little they turn into flour/powder consistency.")]),e._v(" "),t("p",[e._v("In a big bowl mix the butter with the sugar, the egg and finally the chocolate/cocoa.")]),e._v(" "),t("p",[e._v("Add the smashed biscuits into the mix in the big bowl and mix it all together.")]),e._v(" "),t("p",[e._v("At this point you will wrap the mix with aluminium foil:")]),e._v(" "),t("ul",[t("li",[e._v("Cut the aluminium foil into a rectangle shape")]),e._v(" "),t("li",[e._v("Put the mix throughout the center of the rectangle-shaped aluminium foil - remember the final shape will resemble a salami/cylinder")]),e._v(" "),t("li",[e._v("Wrap, press and shape the mix by bringing the top and bottom of the aluminium foil together")]),e._v(" "),t("li",[e._v("Close the end bits of the salami by smushing the spare aluminium foil")])]),e._v(" "),t("p",[e._v("Leave the chocolate salami in the fridge for 1h before it is served.")]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("It is important to leave the chocolate salami for a while in cold temperature but the exact time is not really important. Needs to be enough time so it can turn into a harder consistency as this will prevent it from falling apart when slicing. Inside tip: if i am on a rush i leave it for whatever little time i have in the freezer.")]),e._v(" "),t("p",[e._v('Do not remove the aluminium foil before slicing or you will probably be thinking "what the hell is this?"! The proper way to do it is slicing the chocolate salami when you take it out from the cold and serve/present the slices as they are. When someone chooses to eat 1 slice, that is when the aluminium foil should be removed before eating the slice.')]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("Joana Ramalho")])],1)}),[],!1,null,null,null);t.default=o.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[22],{322:function(e,t,i){"use strict";i.r(t);var a=i(13),o=Object(a.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"chocolate-salami"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#chocolate-salami"}},[e._v("#")]),e._v(" Chocolate Salami")]),e._v(" "),t("p",[e._v("This is a very easy recipe that can be done without major tools and does not need cooking time. 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Needs to be enough time so it can turn into a harder consistency as this will prevent it from falling apart when slicing. Inside tip: if i am on a rush i leave it for whatever little time i have in the freezer.")]),e._v(" "),t("p",[e._v('Do not remove the aluminium foil before slicing or you will probably be thinking "what the hell is this?"! The proper way to do it is slicing the chocolate salami when you take it out from the cold and serve/present the slices as they are. 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It's perfect to eat at any time of day and really easy to make.")]),t._v(" "),e("h2",{attrs:{id:"ingredients"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[t._v("#")]),t._v(" Ingredients")]),t._v(" "),e("ul",[e("li",[t._v("125gr/1 cup of all purpose flour")]),t._v(" "),e("li",[t._v("125gr/1 cup of cassava starch")]),t._v(" "),e("li",[t._v("250gr of fresh cheese (queso fresco)")]),t._v(" "),e("li",[t._v("1 tablespoon of baking powder")]),t._v(" "),e("li",[t._v("2 tablespoons of sugar (brown is preferred, but it can be white sugar)")]),t._v(" "),e("li",[t._v("2 tablespoon of butter (it can be salted or unsalted)")]),t._v(" "),e("li",[t._v("1 egg")]),t._v(" "),e("li",[t._v("60ml or 1/4 cup of milk (any kind of cow milk)")])]),t._v(" "),e("h2",{attrs:{id:"tools"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[t._v("#")]),t._v(" Tools")]),t._v(" "),e("ul",[e("li",[t._v("Oven")]),t._v(" "),e("li",[t._v("Bowl")]),t._v(" "),e("li",[t._v("Spatula")]),t._v(" "),e("li",[t._v("Parchment paper")]),t._v(" "),e("li",[t._v("Baking sheet")])]),t._v(" "),e("h2",{attrs:{id:"method"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[t._v("#")]),t._v(" Method")]),t._v(" "),e("ol",[e("li",[t._v("Grate the cheese as small as you can and preheat the oven to 220°C or 425°F")]),t._v(" "),e("li",[t._v("Get the cassava starch into the bowl and add the cheese. Mix both ingredients with your hands.")]),t._v(" "),e("li",[t._v("Add sugar, butter and the egg until all is well mixed and you get a texture similar to sand.")]),t._v(" "),e("li",[t._v("Add the milk little by little and continue mixing until you get a dough thats firm and doesn't spread, it also shouldn't stick to your hands.")]),t._v(" "),e("li",[t._v("Now you can work the dough spreading it on the table for 5 minutes.")]),t._v(" "),e("li",[t._v("Now you can start forming the pan de bonos, get your dough and form balls of the same size, around the size of your palm.")]),t._v(" "),e("li",[t._v("Prepare your baking sheet with parchment paper and spread the dough, they need space because they will grow once in the oven.")]),t._v(" "),e("li",[t._v("Bake at 170°C or 338°F for around 20 minutes, you should see a golden color on top. Also check the bottom so they don't burn.")]),t._v(" "),e("li",[t._v("Let them chill for a bit, and serve when warm, you can eat them with hot chocolate or coffee.")])]),t._v(" "),e("h2",{attrs:{id:"tips"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[t._v("#")]),t._v(" Tips")]),t._v(" "),e("p",[t._v("The most important thing is the cheese, that's what gives it the salty flavor.")]),t._v(" "),e("h2",{attrs:{id:"author"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[t._v("#")]),t._v(" Author")]),t._v(" "),e("p",[t._v("This recipe was contributed by Tatiana from the old family recipe")])],1)}),[],!1,null,null,null);e.default=s.exports}}]); \ No newline at end of file diff --git a/assets/js/26.7b7a0ce5.js b/assets/js/26.68b88f37.js similarity index 98% rename from assets/js/26.7b7a0ce5.js rename to assets/js/26.68b88f37.js index 9a78667..d35638c 100644 --- a/assets/js/26.7b7a0ce5.js +++ b/assets/js/26.68b88f37.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[26],{291:function(e,t,r){"use strict";r.r(t);var a=r(13),s=Object(a.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"maple-walnut-cranberry-relish"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#maple-walnut-cranberry-relish"}},[e._v("#")]),e._v(" Maple Walnut Cranberry Relish")]),e._v(" "),t("p",[e._v("I make this relish every fall for our Thanksgiving dinner, celebrated in the US on the 3rd Thursday in November. It's a little sweet and little tart and, according to my family, so much better than the canned stuff.")]),e._v(" "),t("p",[e._v("Thanks to "),t("a",{attrs:{href:"https://www.allrecipes.com/recipe/235618/maple-walnut-cranberry-relish/",target:"_blank",rel:"noopener noreferrer"}},[e._v("Chef John 👨‍🍳 at AllRecipes.com"),t("OutboundLink")],1),e._v(" for the inspiration.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("1 (12 ounce) package fresh cranberries, rinsed and drained")]),e._v(" "),t("li",[e._v("3/4 cup orange juice (optional: with pulp)")]),e._v(" "),t("li",[e._v("1/2 cup maple syrup")]),e._v(" "),t("li",[e._v("1/4 cup brown sugar")]),e._v(" "),t("li",[e._v("1 tablespoon grated ginger")]),e._v(" "),t("li",[e._v("1 tablespoon grated orange zest")]),e._v(" "),t("li",[e._v("1 cinnamon stick")]),e._v(" "),t("li",[e._v("3/4 cup chopped walnuts")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("measuring cups")]),e._v(" "),t("li",[e._v("tablespoon measure")]),e._v(" "),t("li",[e._v("saucepan")]),e._v(" "),t("li",[e._v("cooking spoon")]),e._v(" "),t("li",[t("strong",[e._v("optional")]),e._v(": small skillet and colander")]),e._v(" "),t("li",[e._v("serving bowl with cover or a storage container/jar")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("ol",[t("li",[e._v("Place cranberries into a large saucepan and stir in orange juice, maple syrup, sugar, ginger, orange zest, and cinnamon stick.")]),e._v(" "),t("li",[e._v("Bring relish to a simmer. Berries will begin to pop. Cook at a simmer until berries are cooked through and soft, about 10 minutes.")]),e._v(" "),t("li",[t("strong",[e._v("Optional")]),e._v(": While the relish is cooking, stir the walnuts in a dry skillet over medium heat about 5-10 minutes. This should help the skins release from the nut meat. Then, vigorously shake the walnuts in a colander to remove most of the bitter outer skin.")]),e._v(" "),t("li",[e._v("Remove the saucepan from heat and let cranberry relish cool for about 5 minutes.")]),e._v(" "),t("li",[e._v("Stir the walnuts into cranberry relish. Let it cool to room temperature and transfer it to a serving bowl or storage container. The relish will thicken as it cools.")]),e._v(" "),t("li",[e._v("Refrigerate until needed. For best results, give the relish a few days before serving.")])]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("I like to find a decorative jar to store my relish. It comes out of the refigerator and gets put on the table for a nice festive addition.")]),e._v(" "),t("p",[e._v("Since the relish lasts for several weeks, we often use the extras with breakfast toast. It can also be used as a dessert topping on vanilla ice cream.")]),e._v(" "),t("figure",[t("p",[t("img",{attrs:{src:"https://user-images.githubusercontent.com/13385801/132106255-8aba083c-8eec-4047-beef-f6c187e17f93.jpg",alt:"Cranberry relish in a jar"}})]),e._v(" "),t("figcaption",{staticStyle:{"text-align":"center"}},[e._v("\nFestive Maple Walnut Cranberry Relish "),t("br"),t("span",{staticStyle:{"font-size":"smaller"}},[e._v("Photo by: Cynthia Teeters")])])]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("Cheers, "),t("a",{attrs:{href:"https://github.com/cynthiateeters",target:"_blank",rel:"noopener noreferrer"}},[e._v("Cynthia Teeters"),t("OutboundLink")],1)])],1)}),[],!1,null,null,null);t.default=s.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[26],{311:function(e,t,r){"use strict";r.r(t);var a=r(13),s=Object(a.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"maple-walnut-cranberry-relish"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#maple-walnut-cranberry-relish"}},[e._v("#")]),e._v(" Maple Walnut Cranberry Relish")]),e._v(" "),t("p",[e._v("I make this relish every fall for our Thanksgiving dinner, celebrated in the US on the 3rd Thursday in November. It's a little sweet and little tart and, according to my family, so much better than the canned stuff.")]),e._v(" "),t("p",[e._v("Thanks to "),t("a",{attrs:{href:"https://www.allrecipes.com/recipe/235618/maple-walnut-cranberry-relish/",target:"_blank",rel:"noopener noreferrer"}},[e._v("Chef John 👨‍🍳 at AllRecipes.com"),t("OutboundLink")],1),e._v(" for the inspiration.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("1 (12 ounce) package fresh cranberries, rinsed and drained")]),e._v(" "),t("li",[e._v("3/4 cup orange juice (optional: with pulp)")]),e._v(" "),t("li",[e._v("1/2 cup maple syrup")]),e._v(" "),t("li",[e._v("1/4 cup brown sugar")]),e._v(" "),t("li",[e._v("1 tablespoon grated ginger")]),e._v(" "),t("li",[e._v("1 tablespoon grated orange zest")]),e._v(" "),t("li",[e._v("1 cinnamon stick")]),e._v(" "),t("li",[e._v("3/4 cup chopped walnuts")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("measuring cups")]),e._v(" "),t("li",[e._v("tablespoon measure")]),e._v(" "),t("li",[e._v("saucepan")]),e._v(" "),t("li",[e._v("cooking spoon")]),e._v(" "),t("li",[t("strong",[e._v("optional")]),e._v(": small skillet and colander")]),e._v(" "),t("li",[e._v("serving bowl with cover or a storage container/jar")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("ol",[t("li",[e._v("Place cranberries into a large saucepan and stir in orange juice, maple syrup, sugar, ginger, orange zest, and cinnamon stick.")]),e._v(" "),t("li",[e._v("Bring relish to a simmer. Berries will begin to pop. Cook at a simmer until berries are cooked through and soft, about 10 minutes.")]),e._v(" "),t("li",[t("strong",[e._v("Optional")]),e._v(": While the relish is cooking, stir the walnuts in a dry skillet over medium heat about 5-10 minutes. This should help the skins release from the nut meat. Then, vigorously shake the walnuts in a colander to remove most of the bitter outer skin.")]),e._v(" "),t("li",[e._v("Remove the saucepan from heat and let cranberry relish cool for about 5 minutes.")]),e._v(" "),t("li",[e._v("Stir the walnuts into cranberry relish. Let it cool to room temperature and transfer it to a serving bowl or storage container. The relish will thicken as it cools.")]),e._v(" "),t("li",[e._v("Refrigerate until needed. For best results, give the relish a few days before serving.")])]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("I like to find a decorative jar to store my relish. It comes out of the refigerator and gets put on the table for a nice festive addition.")]),e._v(" "),t("p",[e._v("Since the relish lasts for several weeks, we often use the extras with breakfast toast. It can also be used as a dessert topping on vanilla ice cream.")]),e._v(" "),t("figure",[t("p",[t("img",{attrs:{src:"https://user-images.githubusercontent.com/13385801/132106255-8aba083c-8eec-4047-beef-f6c187e17f93.jpg",alt:"Cranberry relish in a jar"}})]),e._v(" "),t("figcaption",{staticStyle:{"text-align":"center"}},[e._v("\nFestive Maple Walnut Cranberry Relish "),t("br"),t("span",{staticStyle:{"font-size":"smaller"}},[e._v("Photo by: Cynthia Teeters")])])]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("Cheers, "),t("a",{attrs:{href:"https://github.com/cynthiateeters",target:"_blank",rel:"noopener noreferrer"}},[e._v("Cynthia Teeters"),t("OutboundLink")],1)])],1)}),[],!1,null,null,null);t.default=s.exports}}]); \ No newline at end of file diff --git a/assets/js/27.49a1abdd.js b/assets/js/27.d5c7cea6.js similarity index 97% rename from assets/js/27.49a1abdd.js rename to assets/js/27.d5c7cea6.js index 2ddb658..627713a 100644 --- a/assets/js/27.49a1abdd.js +++ b/assets/js/27.d5c7cea6.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[27],{290:function(e,t,o){"use strict";o.r(t);var a=o(13),s=Object(a.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"dalgona-coffee"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#dalgona-coffee"}},[e._v("#")]),e._v(" Dalgona Coffee")]),e._v(" "),t("p",[e._v("Dalgona Coffee is from South Korea and became one of the most trended recipes during the pandemic time. The coffee mixture is whipped or beaten to an extent of getting a foamy, smooth, creamy consistency much like whipped cream. Yes this coffee cream is a bomb full of flavors of coffee and only coffee.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("tablespoon instant coffee")]),e._v(" "),t("li",[e._v("tablespoons hot boiling water")]),e._v(" "),t("li",[e._v("tablespoons sugar")]),e._v(" "),t("li",[e._v("1.5 cups milk (at room temperature or chilled)")]),e._v(" "),t("li",[e._v("Ice cubes - as required, optional")]),e._v(" "),t("li",[e._v("Cocoa powder - optional")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("p",[e._v("A coffee whisker")]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("ol",[t("li",[e._v("In a small to medium sized mixing bowl, take 1 tablespoon instant coffee and 3 tablespoons sugar.")]),e._v(" "),t("li",[e._v("Pour 2 tablespoons of hot boiling water.")]),e._v(" "),t("li",[e._v("Mix and then begin to beat the coffee.")]),e._v(" "),t("li",[e._v("Use two ways of beating the coffee. First beat clockwise and then use vertical zig-zag motions. Alternate between the two. If the bowl is small, then slightly tilt the bowl and beat.")]),e._v(" "),t("li",[e._v("Beat it for total of 8-10 minutes. You will see that the color has also lightened and it will get foamy whipped consistency.")]),e._v(" "),t("li",[e._v("Take 2 to 3 ice cubes (optional) in two mugs or glasses. Divide 1.5 milk between both the glasses. Ice cubes can be skipped if you use chilled cold milk.")]),e._v(" "),t("li",[e._v("Spoon the creamy whipped coffee on top.")]),e._v(" "),t("li",[e._v("Sprinkle some cocoa powder on top (optional). Serve. Stir and then sip. Enjoy !")])]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("For a quicker option, add the coffee, hot water and sugar in a small mixer-grinder or a small blender jar. Blend till you get a creamy consistency.")]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("This recipe was contributed by a fan of this recipe.")])],1)}),[],!1,null,null,null);t.default=s.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[27],{310:function(e,t,o){"use strict";o.r(t);var a=o(13),s=Object(a.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"dalgona-coffee"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#dalgona-coffee"}},[e._v("#")]),e._v(" Dalgona Coffee")]),e._v(" "),t("p",[e._v("Dalgona Coffee is from South Korea and became one of the most trended recipes during the pandemic time. The coffee mixture is whipped or beaten to an extent of getting a foamy, smooth, creamy consistency much like whipped cream. Yes this coffee cream is a bomb full of flavors of coffee and only coffee.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("tablespoon instant coffee")]),e._v(" "),t("li",[e._v("tablespoons hot boiling water")]),e._v(" "),t("li",[e._v("tablespoons sugar")]),e._v(" "),t("li",[e._v("1.5 cups milk (at room temperature or chilled)")]),e._v(" "),t("li",[e._v("Ice cubes - as required, optional")]),e._v(" "),t("li",[e._v("Cocoa powder - optional")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("p",[e._v("A coffee whisker")]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("ol",[t("li",[e._v("In a small to medium sized mixing bowl, take 1 tablespoon instant coffee and 3 tablespoons sugar.")]),e._v(" "),t("li",[e._v("Pour 2 tablespoons of hot boiling water.")]),e._v(" "),t("li",[e._v("Mix and then begin to beat the coffee.")]),e._v(" "),t("li",[e._v("Use two ways of beating the coffee. First beat clockwise and then use vertical zig-zag motions. Alternate between the two. If the bowl is small, then slightly tilt the bowl and beat.")]),e._v(" "),t("li",[e._v("Beat it for total of 8-10 minutes. You will see that the color has also lightened and it will get foamy whipped consistency.")]),e._v(" "),t("li",[e._v("Take 2 to 3 ice cubes (optional) in two mugs or glasses. Divide 1.5 milk between both the glasses. Ice cubes can be skipped if you use chilled cold milk.")]),e._v(" "),t("li",[e._v("Spoon the creamy whipped coffee on top.")]),e._v(" "),t("li",[e._v("Sprinkle some cocoa powder on top (optional). Serve. Stir and then sip. Enjoy !")])]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("For a quicker option, add the coffee, hot water and sugar in a small mixer-grinder or a small blender jar. Blend till you get a creamy consistency.")]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("This recipe was contributed by a fan of this recipe.")])],1)}),[],!1,null,null,null);t.default=s.exports}}]); \ No newline at end of file diff --git a/assets/js/28.d9a33789.js b/assets/js/28.d9a33789.js new file mode 100644 index 0000000..9000839 --- /dev/null +++ b/assets/js/28.d9a33789.js @@ -0,0 +1 @@ +(window.webpackJsonp=window.webpackJsonp||[]).push([[28],{309:function(e,t,o){"use strict";o.r(t);var a=o(13),i=Object(a.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"egg-noodles"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#egg-noodles"}},[e._v("#")]),e._v(" Egg Noodles")]),e._v(" "),t("p",[e._v('As a student who barely has time to prepare meals, egg and noodle is my go-to meal. Asides being a "fastfood" as we call it in Nigeria, it is also healthy when prepared appropriately. It can also be prepared differently by different people, this is my own unique and yummy way of preparing egg noodles.')]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("2 packets of noodles")]),e._v(" "),t("li",[e._v("2 eggs")]),e._v(" "),t("li",[e._v("1 sliced onion")]),e._v(" "),t("li",[e._v("chopped spring onions")]),e._v(" "),t("li",[e._v("2 sliced Scotch Bonnet Chile Peppers")]),e._v(" "),t("li",[e._v("Noodle seasoning powder")]),e._v(" "),t("li",[e._v("2 table spoon groundnut oil")]),e._v(" "),t("li",[e._v("3 grated carrots")]),e._v(" "),t("li",[e._v("2 pinches ginger powder")]),e._v(" "),t("li",[e._v("1 pinch salt")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("Medium sized cooking pot")]),e._v(" "),t("li",[e._v("Spoon")]),e._v(" "),t("li",[e._v("Knife")]),e._v(" "),t("li",[e._v("Chopping board")]),e._v(" "),t("li",[e._v("Bowl plate")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("p",[e._v("Par-boil the noodles and drain out the water: You start the meal by boiling a pot of water on a medium flame and placing the noodles in the pot of boiled water.")]),e._v(" "),t("p",[e._v("After boiling the noodles for sometime, drain it out from the pot and place in a sieve.")]),e._v(" "),t("p",[e._v("Heat a pan of oil over the medium heat, once the oil is sufficiently hot, add the sliced onions, the noodle seasoning powder, the chopped spring onions, the sliced scotch Bonnet Chile peppers, the ginger powder, the grated carrots and stir-fry for sometime.")]),e._v(" "),t("p",[e._v("Break the eggs in a bowl, add a pinch of salt and fry in the oil.")]),e._v(" "),t("p",[e._v("Add the boiled noodles and stir till it permeates through it.")]),e._v(" "),t("p",[e._v("Leave for just one minute.")]),e._v(" "),t("p",[e._v("Transfer to a serving bowl and serve hot.")]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("ul",[t("li",[e._v("Best served hot.")]),e._v(" "),t("li",[e._v("Serve with some fruit drinks.")])]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("This recipe was contributed by "),t("a",{attrs:{href:"https://github.com/cassie202",target:"_blank",rel:"noopener noreferrer"}},[e._v("Cassandra Umeh"),t("OutboundLink")],1)])],1)}),[],!1,null,null,null);t.default=i.exports}}]); \ No newline at end of file diff --git a/assets/js/28.da65a4b9.js b/assets/js/29.e0c8f096.js similarity index 98% rename from assets/js/28.da65a4b9.js rename to assets/js/29.e0c8f096.js index 2efce8e..1039575 100644 --- a/assets/js/28.da65a4b9.js +++ b/assets/js/29.e0c8f096.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[28],{288:function(e,t,o){"use strict";o.r(t);var a=o(13),i=Object(a.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"gluten-free-chocolate-cupcakes"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#gluten-free-chocolate-cupcakes"}},[e._v("#")]),e._v(" Gluten Free Chocolate Cupcakes")]),e._v(" "),t("p",[e._v("If you're avoiding gluten, (could be because of a diet, or just because you have Celiac's Disease) we can all agree that it's hard to find good tasting gluten free recipes, i know, i know! But trust me when i say this recipe has nothing to envy from those with wheat flour (it personally tastes better). So let's dive right into it.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("p",[e._v("For this recipe you'll need:")]),e._v(" "),t("ul",[t("li",[e._v("1/2 spoon of coconut oil (warmed so that it's liquid)")]),e._v(" "),t("li",[e._v("1/2 cup of peanut butter (you can skip it if you want)")]),e._v(" "),t("li",[e._v("3 spoons of sweetener")]),e._v(" "),t("li",[e._v("4 eggs")]),e._v(" "),t("li",[e._v("1 spoon of vanilla essence")]),e._v(" "),t("li",[e._v("1/2 spoon of gluten free baking powder")]),e._v(" "),t("li",[e._v("2/4 cups of semi-sweet chocolate chips")]),e._v(" "),t("li",[e._v("3/4 cups of almond flour")]),e._v(" "),t("li",[e._v("2/4 cups of cocoa powder")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("Mixing bowl")]),e._v(" "),t("li",[e._v("Whisker or spoon / fork to mix")]),e._v(" "),t("li",[e._v("Cupcake mould")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("p",[e._v("Put the coconut oil, peanut butter and one egg in a bowl to mix.\nAdd the eggs one by one and keep mixing.\nAdd the vanilla essence, the sweetener, baking powder and the almond flour.\nMix them together and add the cocoa powder.\nOnce all the ingredients have a uniform consistency., add the chocolate chips and mix once more.")]),e._v(" "),t("p",[e._v("Now pour the batter into the cupcake mould, remember to leave some space for it to grow on the top!")]),e._v(" "),t("p",[e._v("Take to oven for 20mins at 375°F.")]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("You can take this recipe and make it yours! Don't worry about it, some modifications and tips you might like are:")]),e._v(" "),t("ul",[t("li",[e._v("Melting the chocolate chips before adding them.")]),e._v(" "),t("li",[e._v("Changing the peanut butter for other ingredients you might like more (like nutella).")]),e._v(" "),t("li",[e._v("Instead of using almond flour use regular(wheat) flour.")])]),e._v(" "),t("p",[e._v("Don't limit yourself! In the kitchen possibilities are endless 😃")]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("This recipe was made with love by "),t("a",{attrs:{href:"https://twitter.com/yuricodesbot",target:"_blank",rel:"noopener noreferrer"}},[e._v("Yuri"),t("OutboundLink")],1),e._v(" and she really hopes you enjoy it as much as she does!")])],1)}),[],!1,null,null,null);t.default=i.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[29],{308:function(e,t,o){"use strict";o.r(t);var a=o(13),i=Object(a.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"gluten-free-chocolate-cupcakes"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#gluten-free-chocolate-cupcakes"}},[e._v("#")]),e._v(" Gluten Free Chocolate Cupcakes")]),e._v(" "),t("p",[e._v("If you're avoiding gluten, (could be because of a diet, or just because you have Celiac's Disease) we can all agree that it's hard to find good tasting gluten free recipes, i know, i know! But trust me when i say this recipe has nothing to envy from those with wheat flour (it personally tastes better). So let's dive right into it.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("p",[e._v("For this recipe you'll need:")]),e._v(" "),t("ul",[t("li",[e._v("1/2 spoon of coconut oil (warmed so that it's liquid)")]),e._v(" "),t("li",[e._v("1/2 cup of peanut butter (you can skip it if you want)")]),e._v(" "),t("li",[e._v("3 spoons of sweetener")]),e._v(" "),t("li",[e._v("4 eggs")]),e._v(" "),t("li",[e._v("1 spoon of vanilla essence")]),e._v(" "),t("li",[e._v("1/2 spoon of gluten free baking powder")]),e._v(" "),t("li",[e._v("2/4 cups of semi-sweet chocolate chips")]),e._v(" "),t("li",[e._v("3/4 cups of almond flour")]),e._v(" "),t("li",[e._v("2/4 cups of cocoa powder")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("Mixing bowl")]),e._v(" "),t("li",[e._v("Whisker or spoon / fork to mix")]),e._v(" "),t("li",[e._v("Cupcake mould")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("p",[e._v("Put the coconut oil, peanut butter and one egg in a bowl to mix.\nAdd the eggs one by one and keep mixing.\nAdd the vanilla essence, the sweetener, baking powder and the almond flour.\nMix them together and add the cocoa powder.\nOnce all the ingredients have a uniform consistency., add the chocolate chips and mix once more.")]),e._v(" "),t("p",[e._v("Now pour the batter into the cupcake mould, remember to leave some space for it to grow on the top!")]),e._v(" "),t("p",[e._v("Take to oven for 20mins at 375°F.")]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("You can take this recipe and make it yours! Don't worry about it, some modifications and tips you might like are:")]),e._v(" "),t("ul",[t("li",[e._v("Melting the chocolate chips before adding them.")]),e._v(" "),t("li",[e._v("Changing the peanut butter for other ingredients you might like more (like nutella).")]),e._v(" "),t("li",[e._v("Instead of using almond flour use regular(wheat) flour.")])]),e._v(" "),t("p",[e._v("Don't limit yourself! In the kitchen possibilities are endless 😃")]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("This recipe was made with love by "),t("a",{attrs:{href:"https://twitter.com/yuricodesbot",target:"_blank",rel:"noopener noreferrer"}},[e._v("Yuri"),t("OutboundLink")],1),e._v(" and she really hopes you enjoy it as much as she does!")])],1)}),[],!1,null,null,null);t.default=i.exports}}]); \ No newline at end of file diff --git a/assets/js/3.41ac4fdc.js b/assets/js/3.0b25f09f.js similarity index 86% rename from assets/js/3.41ac4fdc.js rename to assets/js/3.0b25f09f.js index 8727526..cb566ef 100644 --- a/assets/js/3.41ac4fdc.js +++ b/assets/js/3.0b25f09f.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[3],{252:function(t,e,n){},272:function(t,e,n){"use strict";n(252)},289:function(t,e,n){"use strict";n.r(e);var i={functional:!0,props:{type:{type:String,default:"tip"},text:String,vertical:{type:String,default:"top"}},render:(t,{props:e,slots:n})=>t("span",{class:["badge",e.type],style:{verticalAlign:e.vertical}},e.text||n().default)},p=(n(272),n(13)),l=Object(p.a)(i,void 0,void 0,!1,null,"15b7b770",null);e.default=l.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[3],{252:function(t,e,n){},272:function(t,e,n){"use strict";n(252)},329:function(t,e,n){"use strict";n.r(e);var i={functional:!0,props:{type:{type:String,default:"tip"},text:String,vertical:{type:String,default:"top"}},render:(t,{props:e,slots:n})=>t("span",{class:["badge",e.type],style:{verticalAlign:e.vertical}},e.text||n().default)},p=(n(272),n(13)),l=Object(p.a)(i,void 0,void 0,!1,null,"15b7b770",null);e.default=l.exports}}]); \ No newline at end of file diff --git a/assets/js/29.853fc599.js b/assets/js/30.50293de1.js similarity index 98% rename from assets/js/29.853fc599.js rename to assets/js/30.50293de1.js index 3cbfebc..4659d59 100644 --- a/assets/js/29.853fc599.js +++ b/assets/js/30.50293de1.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[29],{286:function(e,t,a){"use strict";a.r(t);var r=a(13),i=Object(r.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"healthy-granola"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#healthy-granola"}},[e._v("#")]),e._v(" Healthy Granola")]),e._v(" "),t("p",[e._v("This is a favorite recipe in my home. My kids and I love to eat it with milk or over yogurt. It's perfectly sweet and full of healthy stuff!")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("2 cups rolled oats")]),e._v(" "),t("li",[e._v("1/2 cup shredded coconut (unsweetened)")]),e._v(" "),t("li",[e._v("1 cup almonds, chopped (or hazelnuts, pecans, walnuts)")]),e._v(" "),t("li",[e._v("1/2 cup flaxseed, ground")]),e._v(" "),t("li",[e._v("4 teaspoons cinnamon")]),e._v(" "),t("li",[e._v("1/4 teaspoon sea salt")]),e._v(" "),t("li",[e._v("1/3 cup maple syrup")]),e._v(" "),t("li",[e._v("1/3 cup coconut oil, melted")]),e._v(" "),t("li",[e._v("2/3 cup dried cherries (or cranberries, raisins)")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("Large bar pan")]),e._v(" "),t("li",[e._v("Spatula")]),e._v(" "),t("li",[e._v("Mixing bowl")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("ol",[t("li",[t("p",[e._v("Preheat oven to 300 F / 150 C degrees. Line a bar pan with parchment paper and set aside.")])]),e._v(" "),t("li",[t("p",[e._v("In a large mixing bowl, combine all the dry ingredients: oats, shredded coconut, nuts, cinnamon and salt.")])]),e._v(" "),t("li",[t("p",[e._v("Add the wet ingredients: maple syrup and coconut oil. Mix thoroughly until well combined and all the oats look wet.")])]),e._v(" "),t("li",[t("p",[e._v('Transfer to prepared bar pan, spread the mixture into a 3/4"-thick layer (about 1.5/2 cm) and with a spatula, press down the granola on the prepared baking sheet.')])]),e._v(" "),t("li",[t("p",[e._v("Bake for 30 minutes or until golden brown. (All ovens are different so start checking around 20-25 minutes.)")])]),e._v(" "),t("li",[t("p",[e._v("Remove from the oven, spread the dried fruits on top and let it cool completely.")])]),e._v(" "),t("li",[t("p",[e._v("DO NOT TOUCH the granola until cool.")])]),e._v(" "),t("li",[t("p",[e._v("Break it into pieces and store in an air-tight container – ideally in the fridge to keep it extra crunchy.")])])]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("blockquote",[t("p",[e._v("If you prefer your granola without clusters, spread the mixture as much as possible and don't press it down.\nI use a silicone baking sheet which makes it easier to break the granola into clusters by lifting and bending the silicone sheet.")])]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("This recipe was contributed by "),t("a",{attrs:{href:"https://github.com/smabbett",target:"_blank",rel:"noopener noreferrer"}},[e._v("Sarah Abbett"),t("OutboundLink")],1)])],1)}),[],!1,null,null,null);t.default=i.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[30],{307:function(e,t,a){"use strict";a.r(t);var r=a(13),i=Object(r.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"healthy-granola"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#healthy-granola"}},[e._v("#")]),e._v(" Healthy Granola")]),e._v(" "),t("p",[e._v("This is a favorite recipe in my home. My kids and I love to eat it with milk or over yogurt. It's perfectly sweet and full of healthy stuff!")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("2 cups rolled oats")]),e._v(" "),t("li",[e._v("1/2 cup shredded coconut (unsweetened)")]),e._v(" "),t("li",[e._v("1 cup almonds, chopped (or hazelnuts, pecans, walnuts)")]),e._v(" "),t("li",[e._v("1/2 cup flaxseed, ground")]),e._v(" "),t("li",[e._v("4 teaspoons cinnamon")]),e._v(" "),t("li",[e._v("1/4 teaspoon sea salt")]),e._v(" "),t("li",[e._v("1/3 cup maple syrup")]),e._v(" "),t("li",[e._v("1/3 cup coconut oil, melted")]),e._v(" "),t("li",[e._v("2/3 cup dried cherries (or cranberries, raisins)")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("Large bar pan")]),e._v(" "),t("li",[e._v("Spatula")]),e._v(" "),t("li",[e._v("Mixing bowl")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("ol",[t("li",[t("p",[e._v("Preheat oven to 300 F / 150 C degrees. Line a bar pan with parchment paper and set aside.")])]),e._v(" "),t("li",[t("p",[e._v("In a large mixing bowl, combine all the dry ingredients: oats, shredded coconut, nuts, cinnamon and salt.")])]),e._v(" "),t("li",[t("p",[e._v("Add the wet ingredients: maple syrup and coconut oil. Mix thoroughly until well combined and all the oats look wet.")])]),e._v(" "),t("li",[t("p",[e._v('Transfer to prepared bar pan, spread the mixture into a 3/4"-thick layer (about 1.5/2 cm) and with a spatula, press down the granola on the prepared baking sheet.')])]),e._v(" "),t("li",[t("p",[e._v("Bake for 30 minutes or until golden brown. (All ovens are different so start checking around 20-25 minutes.)")])]),e._v(" "),t("li",[t("p",[e._v("Remove from the oven, spread the dried fruits on top and let it cool completely.")])]),e._v(" "),t("li",[t("p",[e._v("DO NOT TOUCH the granola until cool.")])]),e._v(" "),t("li",[t("p",[e._v("Break it into pieces and store in an air-tight container – ideally in the fridge to keep it extra crunchy.")])])]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("blockquote",[t("p",[e._v("If you prefer your granola without clusters, spread the mixture as much as possible and don't press it down.\nI use a silicone baking sheet which makes it easier to break the granola into clusters by lifting and bending the silicone sheet.")])]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("This recipe was contributed by "),t("a",{attrs:{href:"https://github.com/smabbett",target:"_blank",rel:"noopener noreferrer"}},[e._v("Sarah Abbett"),t("OutboundLink")],1)])],1)}),[],!1,null,null,null);t.default=i.exports}}]); \ No newline at end of file diff --git a/assets/js/30.c3acdea2.js b/assets/js/31.99716bbf.js similarity index 97% rename from assets/js/30.c3acdea2.js rename to assets/js/31.99716bbf.js index ec667a9..0b50a2f 100644 --- a/assets/js/30.c3acdea2.js +++ b/assets/js/31.99716bbf.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[30],{285:function(t,e,a){"use strict";a.r(e);var i=a(13),r=Object(i.a)({},(function(){var t=this,e=t._self._c;return e("ContentSlotsDistributor",{attrs:{"slot-key":t.$parent.slotKey}},[e("TagLinks"),t._v(" "),e("h1",{attrs:{id:"holdacska-little-moon-biscuits"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#holdacska-little-moon-biscuits"}},[t._v("#")]),t._v(" Holdacska Little Moon Biscuits")]),t._v(" "),e("p",[t._v("This recipe is my son's and my father's favourite and an essential part of the Christmas menu in our family. 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\ No newline at end of file diff --git a/assets/js/32.2ba61f34.js b/assets/js/33.3aec08d8.js similarity index 97% rename from assets/js/32.2ba61f34.js rename to assets/js/33.3aec08d8.js index 37846ba..255e531 100644 --- a/assets/js/32.2ba61f34.js +++ b/assets/js/33.3aec08d8.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[32],{282:function(t,e,a){"use strict";a.r(e);var i=a(13),r=Object(i.a)({},(function(){var t=this,e=t._self._c;return e("ContentSlotsDistributor",{attrs:{"slot-key":t.$parent.slotKey}},[e("TagLinks"),t._v(" "),e("h1",{attrs:{id:"jalebi-baby"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#jalebi-baby"}},[t._v("#")]),t._v(" Jalebi Baby")]),t._v(" "),e("p",[t._v('I am sure you have heard the famous TikTok song "Jalebi Baby" by Jason Derulo and Tesher.')]),t._v(" "),e("p",[t._v("Jalebi is a prominent sweet from the Indian subcontinent that is shared with family and friends on special occasions")]),t._v(" "),e("h2",{attrs:{id:"ingredients"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[t._v("#")]),t._v(" Ingredients")]),t._v(" "),e("ul",[e("li",[t._v("1/2 cup All-Purpose Flour")]),t._v(" "),e("li",[t._v("1 tablespoon Corn Starch")]),t._v(" "),e("li",[t._v("1/4 teaspoon Baking Powder")]),t._v(" "),e("li",[t._v("Yellow food coloring / Turmeric")]),t._v(" "),e("li",[t._v("1/4 Yogurt and 1/4 Water")]),t._v(" "),e("li",[t._v("Sugar Syrup -\n"),e("ul",[e("li",[t._v("1/2 cup sugar + 1 teaspoon lemon juice")]),t._v(" "),e("li",[t._v("1/3 cup water + A pinch of Cardamom Powder")])])])]),t._v(" "),e("h2",{attrs:{id:"tools"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[t._v("#")]),t._v(" Tools")]),t._v(" "),e("ul",[e("li",[t._v("An empty ketchup bottle or a funnel")]),t._v(" "),e("li",[t._v("Ghee or oil for frying(Ghee make it taste better)")]),t._v(" "),e("li",[t._v("2 pots - one for sugar syrup and the other for frying")]),t._v(" "),e("li",[t._v("A bowl to make the Jalebi batter")])]),t._v(" "),e("h2",{attrs:{id:"method"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[t._v("#")]),t._v(" Method")]),t._v(" "),e("ul",[e("li",[t._v("Put a pot with Ghee/Oil on medium heat.")]),t._v(" "),e("li",[t._v("Once the Ghee/Oil is hot enough, start squeezing the batter and make a circular motion for the classic Jalebi shape.")]),t._v(" "),e("li",[t._v("Flip the jalebi 2/3 times (or till it looks yellow/light golden) using a tong.")]),t._v(" "),e("li",[t._v("Remove it from the oil, and immediately put it into the warm sugar syrup.")]),t._v(" "),e("li",[t._v("Remove it from the syrup, and now the Jalebi is ready to be munched 😃")])]),t._v(" "),e("h2",{attrs:{id:"tips"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[t._v("#")]),t._v(" Tips")]),t._v(" "),e("p",[t._v("A basic tip about Indian cooking is that there is no definite measurements of Ingredients.\nIt is practice and tweaking the amount as per your needs and taste.")]),t._v(" "),e("h2",{attrs:{id:"author"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[t._v("#")]),t._v(" Author")]),t._v(" "),e("p",[t._v("👋 "),e("a",{attrs:{href:"https://github.com/abhijitdotsharma",target:"_blank",rel:"noopener noreferrer"}},[t._v("Abhijit Sharma"),e("OutboundLink")],1)])],1)}),[],!1,null,null,null);e.default=r.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[33],{304:function(t,e,a){"use strict";a.r(e);var i=a(13),r=Object(i.a)({},(function(){var t=this,e=t._self._c;return e("ContentSlotsDistributor",{attrs:{"slot-key":t.$parent.slotKey}},[e("TagLinks"),t._v(" "),e("h1",{attrs:{id:"jalebi-baby"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#jalebi-baby"}},[t._v("#")]),t._v(" Jalebi Baby")]),t._v(" "),e("p",[t._v('I am sure you have heard the famous TikTok song "Jalebi Baby" by Jason Derulo and Tesher.')]),t._v(" "),e("p",[t._v("Jalebi is a prominent sweet from the Indian subcontinent that is shared with family and friends on special occasions")]),t._v(" "),e("h2",{attrs:{id:"ingredients"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[t._v("#")]),t._v(" Ingredients")]),t._v(" "),e("ul",[e("li",[t._v("1/2 cup All-Purpose Flour")]),t._v(" "),e("li",[t._v("1 tablespoon Corn Starch")]),t._v(" "),e("li",[t._v("1/4 teaspoon Baking Powder")]),t._v(" "),e("li",[t._v("Yellow food coloring / Turmeric")]),t._v(" "),e("li",[t._v("1/4 Yogurt and 1/4 Water")]),t._v(" "),e("li",[t._v("Sugar Syrup -\n"),e("ul",[e("li",[t._v("1/2 cup sugar + 1 teaspoon lemon juice")]),t._v(" "),e("li",[t._v("1/3 cup water + A pinch of Cardamom Powder")])])])]),t._v(" "),e("h2",{attrs:{id:"tools"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[t._v("#")]),t._v(" Tools")]),t._v(" "),e("ul",[e("li",[t._v("An empty ketchup bottle or a funnel")]),t._v(" "),e("li",[t._v("Ghee or oil for frying(Ghee make it taste better)")]),t._v(" "),e("li",[t._v("2 pots - one for sugar syrup and the other for frying")]),t._v(" "),e("li",[t._v("A bowl to make the Jalebi batter")])]),t._v(" "),e("h2",{attrs:{id:"method"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[t._v("#")]),t._v(" Method")]),t._v(" "),e("ul",[e("li",[t._v("Put a pot with Ghee/Oil on medium heat.")]),t._v(" "),e("li",[t._v("Once the Ghee/Oil is hot enough, start squeezing the batter and make a circular motion for the classic Jalebi shape.")]),t._v(" "),e("li",[t._v("Flip the jalebi 2/3 times (or till it looks yellow/light golden) using a tong.")]),t._v(" "),e("li",[t._v("Remove it from the oil, and immediately put it into the warm sugar syrup.")]),t._v(" "),e("li",[t._v("Remove it from the syrup, and now the Jalebi is ready to be munched 😃")])]),t._v(" "),e("h2",{attrs:{id:"tips"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[t._v("#")]),t._v(" Tips")]),t._v(" "),e("p",[t._v("A basic tip about Indian cooking is that there is no definite measurements of Ingredients.\nIt is practice and tweaking the amount as per your needs and taste.")]),t._v(" "),e("h2",{attrs:{id:"author"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[t._v("#")]),t._v(" Author")]),t._v(" "),e("p",[t._v("👋 "),e("a",{attrs:{href:"https://github.com/abhijitdotsharma",target:"_blank",rel:"noopener noreferrer"}},[t._v("Abhijit Sharma"),e("OutboundLink")],1)])],1)}),[],!1,null,null,null);e.default=r.exports}}]); \ No newline at end of file diff --git a/assets/js/33.b274bb1c.js b/assets/js/34.a9dbd88f.js similarity index 98% rename from assets/js/33.b274bb1c.js rename to assets/js/34.a9dbd88f.js index 9532f19..41e7784 100644 --- a/assets/js/33.b274bb1c.js +++ b/assets/js/34.a9dbd88f.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[33],{305:function(e,t,a){"use strict";a.r(t);var s=a(13),o=Object(s.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"lebanese-tabbouleh"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#lebanese-tabbouleh"}},[e._v("#")]),e._v(" Lebanese Tabbouleh")]),e._v(" "),t("p",[e._v("There are a lot of variations of tabbouleh out there—some mostly made of bulgur, some without cucumbers, some with spice—but I always compare those variations to my mother's recipe, and they never stack up. Her recipe has the perfect parsley to bulgur ratio. It has enough lemon to keep it dressed but not soggy. And it has crispy cucumbers that add a nice contrasting bite. She learned how to make tabbouleh from my grandmother, who never used a written recipe, making it each time to taste just the way she liked, as grandmothers usually do. It's the perfect simple summer salad to keep your menu light and fresh. Enjoy.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("1 cup fine bulgur (sometimes called #1)")]),e._v(" "),t("li",[e._v("2 bunches curly parsley")]),e._v(" "),t("li",[e._v("12 large mint leaves")]),e._v(" "),t("li",[e._v("1/2 English cucumber")]),e._v(" "),t("li",[e._v("5 scallions")]),e._v(" "),t("li",[e._v("3 medium tomatoes")]),e._v(" "),t("li",[e._v("2 lemons, juiced (about 6 tablespoons)")]),e._v(" "),t("li",[e._v("1/2 cup extra-virgin olive oil")]),e._v(" "),t("li",[e._v("1 pinch salt and pepper, plus more to taste")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("Large Bowl")]),e._v(" "),t("li",[e._v("Knife")]),e._v(" "),t("li",[e._v("Cutting board")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("p",[e._v("Directions\nPut the bulgur in a bowl, cover it with an inch of just-boiled water, and let it sit at least 20 minutes. (It will double in size.)")]),e._v(" "),t("p",[e._v("Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl.")]),e._v(" "),t("p",[e._v("Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop. Chop the scallions and tomatoes and add them to the cucumber, parsley, and mint.")]),e._v(" "),t("p",[e._v("Drain any remaining water out of the bulgur and add it to the vegetables.")]),e._v(" "),t("p",[e._v("Add the lemon juice, olive oil, salt, and pepper to the salad. 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Her recipe has the perfect parsley to bulgur ratio. It has enough lemon to keep it dressed but not soggy. And it has crispy cucumbers that add a nice contrasting bite. She learned how to make tabbouleh from my grandmother, who never used a written recipe, making it each time to taste just the way she liked, as grandmothers usually do. It's the perfect simple summer salad to keep your menu light and fresh. Enjoy.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("1 cup fine bulgur (sometimes called #1)")]),e._v(" "),t("li",[e._v("2 bunches curly parsley")]),e._v(" "),t("li",[e._v("12 large mint leaves")]),e._v(" "),t("li",[e._v("1/2 English cucumber")]),e._v(" "),t("li",[e._v("5 scallions")]),e._v(" "),t("li",[e._v("3 medium tomatoes")]),e._v(" "),t("li",[e._v("2 lemons, juiced (about 6 tablespoons)")]),e._v(" "),t("li",[e._v("1/2 cup extra-virgin olive oil")]),e._v(" "),t("li",[e._v("1 pinch salt and pepper, plus more to taste")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("Large Bowl")]),e._v(" "),t("li",[e._v("Knife")]),e._v(" "),t("li",[e._v("Cutting board")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("p",[e._v("Directions\nPut the bulgur in a bowl, cover it with an inch of just-boiled water, and let it sit at least 20 minutes. 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Here's a really old-fashioned recipe with just one ingredient: maple syrup, boiled until soft ball stage and poured over snow. Enjoy! ❄️")]),e._v(" "),r("iframe",{attrs:{width:"560",height:"315",src:"https://www.youtube.com/embed/5e5MUxhmBWk",title:"YouTube video player",frameborder:"0",allow:"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture",allowfullscreen:""}}),e._v(" "),r("h2",{attrs:{id:"author"}},[r("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),r("p",[e._v("Jen Looper - this video and recipe are originally from "),r("a",{attrs:{href:"https://quicknoms.com",target:"_blank",rel:"noopener noreferrer"}},[e._v("QuickNoms"),r("OutboundLink")],1)])],1)}),[],!1,null,null,null);r.default=o.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[35],{302:function(e,r,t){"use strict";t.r(r);var a=t(13),o=Object(a.a)({},(function(){var e=this,r=e._self._c;return r("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[r("TagLinks"),e._v(" "),r("h1",{attrs:{id:"maple-syrup-candy"}},[r("a",{staticClass:"header-anchor",attrs:{href:"#maple-syrup-candy"}},[e._v("#")]),e._v(" Maple Syrup Candy")]),e._v(" "),r("p",[e._v("Here in New England, it snows a lot and we have a specialty of regional maple syrup that is pure bliss. Here's a really old-fashioned recipe with just one ingredient: maple syrup, boiled until soft ball stage and poured over snow. Enjoy! ❄️")]),e._v(" "),r("iframe",{attrs:{width:"560",height:"315",src:"https://www.youtube.com/embed/5e5MUxhmBWk",title:"YouTube video player",frameborder:"0",allow:"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture",allowfullscreen:""}}),e._v(" "),r("h2",{attrs:{id:"author"}},[r("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),r("p",[e._v("Jen Looper - this video and recipe are originally from "),r("a",{attrs:{href:"https://quicknoms.com",target:"_blank",rel:"noopener noreferrer"}},[e._v("QuickNoms"),r("OutboundLink")],1)])],1)}),[],!1,null,null,null);r.default=o.exports}}]); \ No newline at end of file diff --git a/assets/js/35.2a78eb10.js b/assets/js/36.48d3def0.js similarity index 98% rename from assets/js/35.2a78eb10.js rename to assets/js/36.48d3def0.js index e321fd5..085591b 100644 --- a/assets/js/35.2a78eb10.js +++ b/assets/js/36.48d3def0.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[35],{284:function(e,i,o){"use strict";o.r(i);var t=o(13),a=Object(t.a)({},(function(){var e=this,i=e._self._c;return i("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[i("TagLinks"),e._v(" "),i("p",[e._v("Okro is popularly known in the south-west part of Nigeria as obe ila by the yorubas while the igbos call it okra. This is an edible green seed pod of the okro flowering plant. The pod is greenish and slippery and it is the most important ingredient.")]),e._v(" "),i("h2",{attrs:{id:"ingredients"}},[i("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),i("ul",[i("li",[e._v("A bowl of okro pods")]),e._v(" "),i("li",[e._v("Fishes (dry fish, crayfish, fresh fish)")]),e._v(" "),i("li",[e._v("2 snails")]),e._v(" "),i("li",[e._v("Cow skin (ponmo)")]),e._v(" "),i("li",[e._v("Red pepper (rodo)")]),e._v(" "),i("li",[e._v("palm oil")]),e._v(" "),i("li",[e._v("locust beans(iru)")]),e._v(" "),i("li",[e._v("seasoning cube(maggi) and salt")])]),e._v(" "),i("h2",{attrs:{id:"tools"}},[i("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),i("ul",[i("li",[e._v("Cooking pot")]),e._v(" "),i("li",[e._v("Stainles steel grater")]),e._v(" "),i("li",[e._v("Knife")]),e._v(" "),i("li",[e._v("Cooking spoon")]),e._v(" "),i("li",[e._v("Rising bowl")]),e._v(" "),i("li",[e._v("Cooker")]),e._v(" "),i("li",[e._v("Blender")])]),e._v(" "),i("h2",{attrs:{id:"method"}},[i("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),i("ol",[i("li",[e._v("Grate your okro into a good-looking dice form.")]),e._v(" "),i("li",[e._v("Blend your pepper and put in a neat bowl.")]),e._v(" "),i("li",[e._v("Blend your eru and put in a neat bowl.")]),e._v(" "),i("li",[e._v("Dice you ponmo and snail with a knife.")]),e._v(" "),i("li",[e._v("Rinse your fish and salt them it in a bowl and let it marinate for about 2 mins")]),e._v(" "),i("li",[e._v("Place your cooking pot on an electric cooker with mid heat, ensure the pot is dry.")]),e._v(" "),i("li",[e._v("Pour your palm oil into the pot, and heat it up for 2 mins")]),e._v(" "),i("li",[e._v("Pour your pepper and heat up for 2mins and stir.")]),e._v(" "),i("li",[e._v("Add your eru and stir properly. You will percieve an aroma.")]),e._v(" "),i("li",[e._v("Add you Ponmo, snail, fresh fish, dry fish and crayfish. Heat them up for 5 mins")]),e._v(" "),i("li",[e._v("Always remember iru is preserved with salt, and we already salting the fishes, add little salt or no salt, also add maggi (I recommended Know chicken).")]),e._v(" "),i("li",[e._v("Then add the diced okro and stir properly, heat it up for 4 mins")]),e._v(" "),i("li",[e._v("Your okro soup is done.")])]),e._v(" "),i("h2",{attrs:{id:"tip"}},[i("a",{staticClass:"header-anchor",attrs:{href:"#tip"}},[e._v("#")]),e._v(" Tip")]),e._v(" "),i("p",[e._v("Serve okro soup with any of this starch food called swallow Eba, Fufu, Amala, Iyan(pounded yam), semo, pupuru etc.")]),e._v(" "),i("p",[e._v("It's best served with palmwine and water.")]),e._v(" "),i("p",[e._v("This delicacy is best eaten in the evening, to aid in digestion.")]),e._v(" "),i("h2",{attrs:{id:"author"}},[i("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),i("p",[e._v("This recipe was contributed by "),i("a",{attrs:{href:"https://github.com/OmoBolarinwaye",target:"_blank",rel:"noopener noreferrer"}},[e._v("Ajayi Bolarinwa"),i("OutboundLink")],1),e._v(", A wonderful lady, passionate about growth and health.")])],1)}),[],!1,null,null,null);i.default=a.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[36],{330:function(e,i,o){"use strict";o.r(i);var t=o(13),a=Object(t.a)({},(function(){var e=this,i=e._self._c;return i("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[i("TagLinks"),e._v(" "),i("p",[e._v("Okro is popularly known in the south-west part of Nigeria as obe ila by the yorubas while the igbos call it okra. This is an edible green seed pod of the okro flowering plant. The pod is greenish and slippery and it is the most important ingredient.")]),e._v(" "),i("h2",{attrs:{id:"ingredients"}},[i("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),i("ul",[i("li",[e._v("A bowl of okro pods")]),e._v(" "),i("li",[e._v("Fishes (dry fish, crayfish, fresh fish)")]),e._v(" "),i("li",[e._v("2 snails")]),e._v(" "),i("li",[e._v("Cow skin (ponmo)")]),e._v(" "),i("li",[e._v("Red pepper (rodo)")]),e._v(" "),i("li",[e._v("palm oil")]),e._v(" "),i("li",[e._v("locust beans(iru)")]),e._v(" "),i("li",[e._v("seasoning cube(maggi) and salt")])]),e._v(" "),i("h2",{attrs:{id:"tools"}},[i("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),i("ul",[i("li",[e._v("Cooking pot")]),e._v(" "),i("li",[e._v("Stainles steel grater")]),e._v(" "),i("li",[e._v("Knife")]),e._v(" "),i("li",[e._v("Cooking spoon")]),e._v(" "),i("li",[e._v("Rising bowl")]),e._v(" "),i("li",[e._v("Cooker")]),e._v(" "),i("li",[e._v("Blender")])]),e._v(" "),i("h2",{attrs:{id:"method"}},[i("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),i("ol",[i("li",[e._v("Grate your okro into a good-looking dice form.")]),e._v(" "),i("li",[e._v("Blend your pepper and put in a neat bowl.")]),e._v(" "),i("li",[e._v("Blend your eru and put in a neat bowl.")]),e._v(" "),i("li",[e._v("Dice you ponmo and snail with a knife.")]),e._v(" "),i("li",[e._v("Rinse your fish and salt them it in a bowl and let it marinate for about 2 mins")]),e._v(" "),i("li",[e._v("Place your cooking pot on an electric cooker with mid heat, ensure the pot is dry.")]),e._v(" "),i("li",[e._v("Pour your palm oil into the pot, and heat it up for 2 mins")]),e._v(" "),i("li",[e._v("Pour your pepper and heat up for 2mins and stir.")]),e._v(" "),i("li",[e._v("Add your eru and stir properly. You will percieve an aroma.")]),e._v(" "),i("li",[e._v("Add you Ponmo, snail, fresh fish, dry fish and crayfish. Heat them up for 5 mins")]),e._v(" "),i("li",[e._v("Always remember iru is preserved with salt, and we already salting the fishes, add little salt or no salt, also add maggi (I recommended Know chicken).")]),e._v(" "),i("li",[e._v("Then add the diced okro and stir properly, heat it up for 4 mins")]),e._v(" "),i("li",[e._v("Your okro soup is done.")])]),e._v(" "),i("h2",{attrs:{id:"tip"}},[i("a",{staticClass:"header-anchor",attrs:{href:"#tip"}},[e._v("#")]),e._v(" Tip")]),e._v(" "),i("p",[e._v("Serve okro soup with any of this starch food called swallow Eba, Fufu, Amala, Iyan(pounded yam), semo, pupuru etc.")]),e._v(" "),i("p",[e._v("It's best served with palmwine and water.")]),e._v(" "),i("p",[e._v("This delicacy is best eaten in the evening, to aid in digestion.")]),e._v(" "),i("h2",{attrs:{id:"author"}},[i("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),i("p",[e._v("This recipe was contributed by "),i("a",{attrs:{href:"https://github.com/OmoBolarinwaye",target:"_blank",rel:"noopener noreferrer"}},[e._v("Ajayi Bolarinwa"),i("OutboundLink")],1),e._v(", A wonderful lady, passionate about growth and health.")])],1)}),[],!1,null,null,null);i.default=a.exports}}]); \ No newline at end of file diff --git a/assets/js/36.16daebe9.js b/assets/js/37.cbc1638e.js similarity index 98% rename from assets/js/36.16daebe9.js rename to assets/js/37.cbc1638e.js index 95778a7..35a2a4f 100644 --- a/assets/js/36.16daebe9.js +++ b/assets/js/37.cbc1638e.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[36],{287:function(e,t,a){"use strict";a.r(t);var i=a(13),o=Object(i.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"nigerian-bean-pudding-moin-moin"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#nigerian-bean-pudding-moin-moin"}},[e._v("#")]),e._v(" Nigerian Bean Pudding Moin-Moin")]),e._v(" "),t("p",[e._v("Bean Pudding is a traditionally steamed western Nigeria delicacy which is made from a mixture of washed and peeled black-eyed peas or brown beans. It is rich in protein and fibre.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("2-3 cups of brown beans or black-eyed beans")]),e._v(" "),t("li",[e._v("3 Red Bell Pepper (to add colour)")]),e._v(" "),t("li",[e._v("4 chili pepper")]),e._v(" "),t("li",[e._v("2 medium onions")]),e._v(" "),t("li",[e._v("2 cooking spoons vegetable oil")]),e._v(" "),t("li",[e._v("Salt (to taste)")]),e._v(" "),t("li",[e._v("1 tablespoon ground crayfish")]),e._v(" "),t("li",[e._v("2 stock cubes")]),e._v(" "),t("li",[e._v("6 Hard-boiled Eggs")]),e._v(" "),t("li",[e._v("1 Mackerel or Salmon Fish")]),e._v(" "),t("li",[e._v("warm water (for grinding and mixing)")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("Wide Cooking pot")]),e._v(" "),t("li",[e._v("Knife")]),e._v(" "),t("li",[e._v("Cooking spoon")]),e._v(" "),t("li",[e._v("Blender")]),e._v(" "),t("li",[e._v("Thaumatococcus daniellii or Container")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("p",[e._v("Soak the beans in water, scrub and peel the outer covering to get a clean white beans.")]),e._v(" "),t("p",[e._v("Wash the pepper and onions, add to the clean beans and blend with blender to get a smooth mixture.")]),e._v(" "),t("p",[e._v("Pour the beans mixture in a bowl, add sliced onions, salt, boiled fish without the bone, seasoning cubes, vegetable oil, appropriate warm water and stir together.")]),e._v(" "),t("p",[e._v("Place a wide cooking pot on medium heat, line the base of the pot with sticks from the Thaumatococcus daniellii, add small quantity of water and heat for 2 minutes.")]),e._v(" "),t("p",[e._v("Pour the mixture one after the other into a folded Thaumatococcus daniellii and place the boiled egg inside.")]),e._v(" "),t("p",[e._v("Carefully place and arrange the wrapped mixture inside the pot. Add enough water to the pot (Add enough water that will not submerge the wrapped mixture). The water is to prevent the bean pudding from sticking to the base of the pot.")]),e._v(" "),t("p",[e._v("Cover the pot tightly and allow the mixture to steam for 45 minutes. Check it from time to time to ensure there is water inside the pot.")]),e._v(" "),t("p",[e._v("To check for doneness, insert a toothpick into the middle of the Moin Moin. The toothpick should come out fairly clean and not wet.")]),e._v(" "),t("p",[e._v("Turn off the heat and leave to cool for at least five minutes before serving.")]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("Bean Pudding can be served with pap, custard, rice and bread.")]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("This recipe was contributed by "),t("a",{attrs:{href:"https://github.com/fatima-ola/",target:"_blank",rel:"noopener noreferrer"}},[e._v("Fatima Olasunkanmi-Ojo"),t("OutboundLink")],1),e._v(".")])],1)}),[],!1,null,null,null);t.default=o.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[37],{300:function(e,t,a){"use strict";a.r(t);var i=a(13),o=Object(i.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"nigerian-bean-pudding-moin-moin"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#nigerian-bean-pudding-moin-moin"}},[e._v("#")]),e._v(" Nigerian Bean Pudding Moin-Moin")]),e._v(" "),t("p",[e._v("Bean Pudding is a traditionally steamed western Nigeria delicacy which is made from a mixture of washed and peeled black-eyed peas or brown beans. It is rich in protein and fibre.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("2-3 cups of brown beans or black-eyed beans")]),e._v(" "),t("li",[e._v("3 Red Bell Pepper (to add colour)")]),e._v(" "),t("li",[e._v("4 chili pepper")]),e._v(" "),t("li",[e._v("2 medium onions")]),e._v(" "),t("li",[e._v("2 cooking spoons vegetable oil")]),e._v(" "),t("li",[e._v("Salt (to taste)")]),e._v(" "),t("li",[e._v("1 tablespoon ground crayfish")]),e._v(" "),t("li",[e._v("2 stock cubes")]),e._v(" "),t("li",[e._v("6 Hard-boiled Eggs")]),e._v(" "),t("li",[e._v("1 Mackerel or Salmon Fish")]),e._v(" "),t("li",[e._v("warm water (for grinding and mixing)")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("Wide Cooking pot")]),e._v(" "),t("li",[e._v("Knife")]),e._v(" "),t("li",[e._v("Cooking spoon")]),e._v(" "),t("li",[e._v("Blender")]),e._v(" "),t("li",[e._v("Thaumatococcus daniellii or Container")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("p",[e._v("Soak the beans in water, scrub and peel the outer covering to get a clean white beans.")]),e._v(" "),t("p",[e._v("Wash the pepper and onions, add to the clean beans and blend with blender to get a smooth mixture.")]),e._v(" "),t("p",[e._v("Pour the beans mixture in a bowl, add sliced onions, salt, boiled fish without the bone, seasoning cubes, vegetable oil, appropriate warm water and stir together.")]),e._v(" "),t("p",[e._v("Place a wide cooking pot on medium heat, line the base of the pot with sticks from the Thaumatococcus daniellii, add small quantity of water and heat for 2 minutes.")]),e._v(" "),t("p",[e._v("Pour the mixture one after the other into a folded Thaumatococcus daniellii and place the boiled egg inside.")]),e._v(" "),t("p",[e._v("Carefully place and arrange the wrapped mixture inside the pot. Add enough water to the pot (Add enough water that will not submerge the wrapped mixture). The water is to prevent the bean pudding from sticking to the base of the pot.")]),e._v(" "),t("p",[e._v("Cover the pot tightly and allow the mixture to steam for 45 minutes. Check it from time to time to ensure there is water inside the pot.")]),e._v(" "),t("p",[e._v("To check for doneness, insert a toothpick into the middle of the Moin Moin. The toothpick should come out fairly clean and not wet.")]),e._v(" "),t("p",[e._v("Turn off the heat and leave to cool for at least five minutes before serving.")]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("Bean Pudding can be served with pap, custard, rice and bread.")]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("This recipe was contributed by "),t("a",{attrs:{href:"https://github.com/fatima-ola/",target:"_blank",rel:"noopener noreferrer"}},[e._v("Fatima Olasunkanmi-Ojo"),t("OutboundLink")],1),e._v(".")])],1)}),[],!1,null,null,null);t.default=o.exports}}]); \ No newline at end of file diff --git a/assets/js/37.76cafd8e.js b/assets/js/38.e7c324df.js similarity index 98% rename from assets/js/37.76cafd8e.js rename to assets/js/38.e7c324df.js index 7987c0c..f3b0e66 100644 --- a/assets/js/37.76cafd8e.js +++ b/assets/js/38.e7c324df.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[37],{292:function(e,t,o){"use strict";o.r(t);var i=o(13),a=Object(i.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"nigerian-jollof-rice"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#nigerian-jollof-rice"}},[e._v("#")]),e._v(" Nigerian Jollof Rice")]),e._v(" "),t("p",[e._v("I personally love Jollof Rice and I am so delighted to share the recipe with you. Nigerian Jollof Rice is a rich and incredibly tasty west African one-pot Meal. When cooking Jellof rice, building a flavor base is very important.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("4 cups long basmati Rice")]),e._v(" "),t("li",[e._v("1/2 cup Vegetable oil")]),e._v(" "),t("li",[e._v("2 big onions")]),e._v(" "),t("li",[e._v("240 grams tomato paste")]),e._v(" "),t("li",[e._v("4-5 redball pepper (tatashe)")]),e._v(" "),t("li",[e._v("4 medium-size tomatoes/ one can chopped tomatoes")]),e._v(" "),t("li",[e._v("3 pieces Scotch bonnet pepper (Atarodo) or more if yours is not hot")]),e._v(" "),t("li",[e._v("1 cup chicken/beef stock")]),e._v(" "),t("li",[e._v("2 garlic cloves")]),e._v(" "),t("li",[e._v("50 grams butter/margarine")]),e._v(" "),t("li",[e._v("3-4 pieces bay leaves")]),e._v(" "),t("li",[e._v("1 tablespoon curry")]),e._v(" "),t("li",[e._v("1 tablespoon thyme")]),e._v(" "),t("li",[e._v("8 cubes seasoning")]),e._v(" "),t("li",[e._v("1 tablespoon salt")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("Cooking pot")]),e._v(" "),t("li",[e._v("Foil paper")]),e._v(" "),t("li",[e._v("Knife")]),e._v(" "),t("li",[e._v("Turning Stick")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("p",[e._v("Place your cooking pot on medium heat, add the vegetable oil, the diced onions, the tomato paste, and bay leaves. Fry them together for about 2 minutes until they become translucent (do not stop stirring to avoid burning).")]),e._v(" "),t("p",[e._v("Add your blended ingredients (Tomatoes, scotch bonnet pepper, garlic, onions, and red ball pepper) and stir well. Allow to cook for about 5 minutes, stir well and go ahead to add your chicken/beef stock and stir well.")]),e._v(" "),t("p",[e._v("Add spices (curry, thyme, salt, seasoning, and margarine) Then cover to cook for 5 minutes. Open and stir very well, then go ahead to add the washed rice, and stir well in the mixture. Cover with foil paper, reduce the heat, and allow to cook for the first 20 minutes. After 20 minutes, open and taste for salt, if it still requires more add, and cover to cook for another 20-25 minutes.")]),e._v(" "),t("p",[e._v("At this juncture, the rice should be soft and tender. Stir well to the bottom of the pot with a knife or turning stick ( I prefer knife, sometimes the turning stick breaks the rice in the process of turning). Cover and increase the heat for about 5 minutes. Remove from the heat, your smoky party Jollof Rice is ready. Enjoy while still warm with any chilled drink of your choice")]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("Don’t be in haste to dump your ingredients in the pot otherwise, you will end up with what we call ”concoction”. Each step counts so try to do each of the steps in detail. This portion can feed 8 persons conveniently.")]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("This recipe was contributed by Ireti Ogedengbe.")])],1)}),[],!1,null,null,null);t.default=a.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[38],{299:function(e,t,o){"use strict";o.r(t);var i=o(13),a=Object(i.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"nigerian-jollof-rice"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#nigerian-jollof-rice"}},[e._v("#")]),e._v(" Nigerian Jollof Rice")]),e._v(" "),t("p",[e._v("I personally love Jollof Rice and I am so delighted to share the recipe with you. Nigerian Jollof Rice is a rich and incredibly tasty west African one-pot Meal. When cooking Jellof rice, building a flavor base is very important.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("4 cups long basmati Rice")]),e._v(" "),t("li",[e._v("1/2 cup Vegetable oil")]),e._v(" "),t("li",[e._v("2 big onions")]),e._v(" "),t("li",[e._v("240 grams tomato paste")]),e._v(" "),t("li",[e._v("4-5 redball pepper (tatashe)")]),e._v(" "),t("li",[e._v("4 medium-size tomatoes/ one can chopped tomatoes")]),e._v(" "),t("li",[e._v("3 pieces Scotch bonnet pepper (Atarodo) or more if yours is not hot")]),e._v(" "),t("li",[e._v("1 cup chicken/beef stock")]),e._v(" "),t("li",[e._v("2 garlic cloves")]),e._v(" "),t("li",[e._v("50 grams butter/margarine")]),e._v(" "),t("li",[e._v("3-4 pieces bay leaves")]),e._v(" "),t("li",[e._v("1 tablespoon curry")]),e._v(" "),t("li",[e._v("1 tablespoon thyme")]),e._v(" "),t("li",[e._v("8 cubes seasoning")]),e._v(" "),t("li",[e._v("1 tablespoon salt")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("Cooking pot")]),e._v(" "),t("li",[e._v("Foil paper")]),e._v(" "),t("li",[e._v("Knife")]),e._v(" "),t("li",[e._v("Turning Stick")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("p",[e._v("Place your cooking pot on medium heat, add the vegetable oil, the diced onions, the tomato paste, and bay leaves. Fry them together for about 2 minutes until they become translucent (do not stop stirring to avoid burning).")]),e._v(" "),t("p",[e._v("Add your blended ingredients (Tomatoes, scotch bonnet pepper, garlic, onions, and red ball pepper) and stir well. Allow to cook for about 5 minutes, stir well and go ahead to add your chicken/beef stock and stir well.")]),e._v(" "),t("p",[e._v("Add spices (curry, thyme, salt, seasoning, and margarine) Then cover to cook for 5 minutes. Open and stir very well, then go ahead to add the washed rice, and stir well in the mixture. Cover with foil paper, reduce the heat, and allow to cook for the first 20 minutes. After 20 minutes, open and taste for salt, if it still requires more add, and cover to cook for another 20-25 minutes.")]),e._v(" "),t("p",[e._v("At this juncture, the rice should be soft and tender. Stir well to the bottom of the pot with a knife or turning stick ( I prefer knife, sometimes the turning stick breaks the rice in the process of turning). Cover and increase the heat for about 5 minutes. Remove from the heat, your smoky party Jollof Rice is ready. Enjoy while still warm with any chilled drink of your choice")]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("Don’t be in haste to dump your ingredients in the pot otherwise, you will end up with what we call ”concoction”. Each step counts so try to do each of the steps in detail. This portion can feed 8 persons conveniently.")]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("This recipe was contributed by Ireti Ogedengbe.")])],1)}),[],!1,null,null,null);t.default=a.exports}}]); \ No newline at end of file diff --git a/assets/js/38.a6a204c2.js b/assets/js/39.2f19c31a.js similarity index 98% rename from assets/js/38.a6a204c2.js rename to assets/js/39.2f19c31a.js index 0ed05d0..657cd62 100644 --- a/assets/js/38.a6a204c2.js +++ b/assets/js/39.2f19c31a.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[38],{328:function(e,t,o){"use strict";o.r(t);var a=o(13),i=Object(a.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"nigerian-spicy-melon-soup"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#nigerian-spicy-melon-soup"}},[e._v("#")]),e._v(" Nigerian spicy melon soup")]),e._v(" "),t("p",[e._v("Melon soup is popular in Nigeria and it is best eaten with morsels or “swallow” preefrably with csaava flour or pounded yam as it’s popularly called. Egusi soup and pounded are top of the list.Growing up as a child this was my favorite meal and was always delighted when my mom prepares it. It was the first Nigerian soup i learnt to prepare wholeheartedly and as an adult i still enjoy the soup.")]),e._v(" "),t("p",[e._v("Nutritional Values of Egusi (Melon Seeds):\nIgwenyi et al., (2011) report that Citrullus colocynthus seeds contain about 50% oil, 8.28% potassium, 34.86% protein, 1.49% calcium, 42.29% oil, 3.37ppm copper and 162.76ppm sodium.")]),e._v(" "),t("p",[e._v("It contains other excellent source of nutritional minerals and vitamins such as carbohydrate, protein, fat, zinc, vitamin B1 (Thiamine),vitamins B2 (Riboflavin), dietary fibre, sulphur, magnesium, niacin and manganese.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("1 cups blended onions")]),e._v(" "),t("li",[e._v("300g melon (melon seeds,ground or milled)")]),e._v(" "),t("li",[e._v("1/2-1 cup palm oil")]),e._v(" "),t("li",[e._v("2 tbsp fresh locust beans")]),e._v(" "),t("li",[e._v("1 smoked fish (mackerel, titus)")]),e._v(" "),t("li",[e._v("1 tablespoon salt (to taste)")]),e._v(" "),t("li",[e._v("Ground crayfish")]),e._v(" "),t("li",[e._v("7-8 cups stock (from cooked meat or fish)")]),e._v(" "),t("li",[e._v("cooked meat and fish")]),e._v(" "),t("li",[e._v("500g waterleaf")]),e._v(" "),t("li",[e._v("1 large onions")]),e._v(" "),t("li",[e._v("2-3 red bell pepper")]),e._v(" "),t("li",[e._v("2 scotch bonnets (chili pepper)")]),e._v(" "),t("li",[e._v("1 cup chicken/beef stock")]),e._v(" "),t("li",[e._v("4 seasoning cubes")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("Cooking pot")]),e._v(" "),t("li",[e._v("food processor")]),e._v(" "),t("li",[e._v("Blender")]),e._v(" "),t("li",[e._v("Knife")]),e._v(" "),t("li",[e._v("chopping board")]),e._v(" "),t("li",[e._v("corrainder")]),e._v(" "),t("li",[e._v("mixing bowls")]),e._v(" "),t("li",[e._v("colander")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("p",[e._v("Egusi (Ground melon seed which is not the same as pumpkin seed) can be cooked in different methods.")]),e._v(" "),t("p",[e._v("Frying method: In this method you fry ground melon seed paste in palm oil first before adding the other ingredients.")]),e._v(" "),t("p",[e._v("Boiling method: this does not require any frying, i prefer this method as it is acclaimed to be healthier and thats the mthod used in this recipe.")]),e._v(" "),t("p",[e._v("Rinse the vegetables and leave to drain in the colander. If you would be using frozen vegetables, allow thawing before using. Squeeze out excess water and set aside.")]),e._v(" "),t("p",[e._v("In a blender, add red bell pepper, scotch bonnet chillies and onions with little water and blend till smooth. Empty into a bowl and set aside (you can blend the locust beans with the pepper if you want)")]),e._v(" "),t("p",[e._v("Add washed meat to another pot, add salt seasoning and chopped onions and bring to boil till tender, reserve stock for the soup.")]),e._v(" "),t("p",[e._v("Mix the ground melon with warm water to form a paste and set aside")]),e._v(" "),t("p",[e._v("Place a pot on a medium heat, add the meat stock and palm oil and bring to boil for about 5 to 10 minutes")]),e._v(" "),t("p",[e._v("Add the melon paste to the pot in bits and stir into the stock/palm oil mixture and stir gently to combine. Add the locust beans, add more water if need be and continue to cook for another 10-15 minutes making sure you stir intermittently till well cooked and almost lump free. Add the blended pepper and cook for another 5-8 minutes. Add crayfish, the meat, seasoning and salt")]),e._v(" "),t("p",[e._v("Add half of the smoked fish to the egusi soup and stir to combine and cook for another 5 minutes")]),e._v(" "),t("p",[e._v('Add the waterleaf to the egusi and stir to combine, add the remaining smoked fish and carefully stir into the soup and cook for another 5 minutes. Take it off the heat and Viola!!! "soup is ready" serve with swallow of choice or rice.')]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("Please be careful when adding salt to soup that contains stock as you might not be needing salt if the stock was well seasoned.")]),e._v(" "),t("p",[e._v("Melon soup is usually not thick, so add more water or stock to the soup to make it light if need be.")]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("This recipe was contributed by Selina Kanu.")])],1)}),[],!1,null,null,null);t.default=i.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[39],{298:function(e,t,o){"use strict";o.r(t);var a=o(13),i=Object(a.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"nigerian-spicy-melon-soup"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#nigerian-spicy-melon-soup"}},[e._v("#")]),e._v(" Nigerian spicy melon soup")]),e._v(" "),t("p",[e._v("Melon soup is popular in Nigeria and it is best eaten with morsels or “swallow” preefrably with csaava flour or pounded yam as it’s popularly called. Egusi soup and pounded are top of the list.Growing up as a child this was my favorite meal and was always delighted when my mom prepares it. It was the first Nigerian soup i learnt to prepare wholeheartedly and as an adult i still enjoy the soup.")]),e._v(" "),t("p",[e._v("Nutritional Values of Egusi (Melon Seeds):\nIgwenyi et al., (2011) report that Citrullus colocynthus seeds contain about 50% oil, 8.28% potassium, 34.86% protein, 1.49% calcium, 42.29% oil, 3.37ppm copper and 162.76ppm sodium.")]),e._v(" "),t("p",[e._v("It contains other excellent source of nutritional minerals and vitamins such as carbohydrate, protein, fat, zinc, vitamin B1 (Thiamine),vitamins B2 (Riboflavin), dietary fibre, sulphur, magnesium, niacin and manganese.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("1 cups blended onions")]),e._v(" "),t("li",[e._v("300g melon (melon seeds,ground or milled)")]),e._v(" "),t("li",[e._v("1/2-1 cup palm oil")]),e._v(" "),t("li",[e._v("2 tbsp fresh locust beans")]),e._v(" "),t("li",[e._v("1 smoked fish (mackerel, titus)")]),e._v(" "),t("li",[e._v("1 tablespoon salt (to taste)")]),e._v(" "),t("li",[e._v("Ground crayfish")]),e._v(" "),t("li",[e._v("7-8 cups stock (from cooked meat or fish)")]),e._v(" "),t("li",[e._v("cooked meat and fish")]),e._v(" "),t("li",[e._v("500g waterleaf")]),e._v(" "),t("li",[e._v("1 large onions")]),e._v(" "),t("li",[e._v("2-3 red bell pepper")]),e._v(" "),t("li",[e._v("2 scotch bonnets (chili pepper)")]),e._v(" "),t("li",[e._v("1 cup chicken/beef stock")]),e._v(" "),t("li",[e._v("4 seasoning cubes")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("Cooking pot")]),e._v(" "),t("li",[e._v("food processor")]),e._v(" "),t("li",[e._v("Blender")]),e._v(" "),t("li",[e._v("Knife")]),e._v(" "),t("li",[e._v("chopping board")]),e._v(" "),t("li",[e._v("corrainder")]),e._v(" "),t("li",[e._v("mixing bowls")]),e._v(" "),t("li",[e._v("colander")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("p",[e._v("Egusi (Ground melon seed which is not the same as pumpkin seed) can be cooked in different methods.")]),e._v(" "),t("p",[e._v("Frying method: In this method you fry ground melon seed paste in palm oil first before adding the other ingredients.")]),e._v(" "),t("p",[e._v("Boiling method: this does not require any frying, i prefer this method as it is acclaimed to be healthier and thats the mthod used in this recipe.")]),e._v(" "),t("p",[e._v("Rinse the vegetables and leave to drain in the colander. If you would be using frozen vegetables, allow thawing before using. Squeeze out excess water and set aside.")]),e._v(" "),t("p",[e._v("In a blender, add red bell pepper, scotch bonnet chillies and onions with little water and blend till smooth. Empty into a bowl and set aside (you can blend the locust beans with the pepper if you want)")]),e._v(" "),t("p",[e._v("Add washed meat to another pot, add salt seasoning and chopped onions and bring to boil till tender, reserve stock for the soup.")]),e._v(" "),t("p",[e._v("Mix the ground melon with warm water to form a paste and set aside")]),e._v(" "),t("p",[e._v("Place a pot on a medium heat, add the meat stock and palm oil and bring to boil for about 5 to 10 minutes")]),e._v(" "),t("p",[e._v("Add the melon paste to the pot in bits and stir into the stock/palm oil mixture and stir gently to combine. Add the locust beans, add more water if need be and continue to cook for another 10-15 minutes making sure you stir intermittently till well cooked and almost lump free. Add the blended pepper and cook for another 5-8 minutes. Add crayfish, the meat, seasoning and salt")]),e._v(" "),t("p",[e._v("Add half of the smoked fish to the egusi soup and stir to combine and cook for another 5 minutes")]),e._v(" "),t("p",[e._v('Add the waterleaf to the egusi and stir to combine, add the remaining smoked fish and carefully stir into the soup and cook for another 5 minutes. Take it off the heat and Viola!!! "soup is ready" serve with swallow of choice or rice.')]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("Please be careful when adding salt to soup that contains stock as you might not be needing salt if the stock was well seasoned.")]),e._v(" "),t("p",[e._v("Melon soup is usually not thick, so add more water or stock to the soup to make it light if need be.")]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("This recipe was contributed by Selina Kanu.")])],1)}),[],!1,null,null,null);t.default=i.exports}}]); \ No newline at end of file diff --git a/assets/js/4.d7bd12fc.js b/assets/js/4.4dd81568.js similarity index 88% rename from assets/js/4.d7bd12fc.js rename to assets/js/4.4dd81568.js index 1797f6c..9d08634 100644 --- a/assets/js/4.d7bd12fc.js +++ b/assets/js/4.4dd81568.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[4],{253:function(t,e,a){},273:function(t,e,a){"use strict";a(253)},278:function(t,e,a){"use strict";a.r(e);var s={name:"CodeBlock",props:{title:{type:String,required:!0},active:{type:Boolean,default:!1}},mounted(){this.$parent&&this.$parent.loadTabs&&this.$parent.loadTabs()}},i=(a(273),a(13)),n=Object(i.a)(s,(function(){return(0,this._self._c)("div",{staticClass:"theme-code-block",class:{"theme-code-block__active":this.active}},[this._t("default")],2)}),[],!1,null,"759a7d02",null);e.default=n.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[4],{253:function(t,e,a){},273:function(t,e,a){"use strict";a(253)},277:function(t,e,a){"use strict";a.r(e);var s={name:"CodeBlock",props:{title:{type:String,required:!0},active:{type:Boolean,default:!1}},mounted(){this.$parent&&this.$parent.loadTabs&&this.$parent.loadTabs()}},i=(a(273),a(13)),n=Object(i.a)(s,(function(){return(0,this._self._c)("div",{staticClass:"theme-code-block",class:{"theme-code-block__active":this.active}},[this._t("default")],2)}),[],!1,null,"759a7d02",null);e.default=n.exports}}]); \ No newline at end of file diff --git a/assets/js/39.480295f5.js b/assets/js/40.c7da6679.js similarity index 98% rename from assets/js/39.480295f5.js rename to assets/js/40.c7da6679.js index eb11ef7..722d7bd 100644 --- a/assets/js/39.480295f5.js +++ b/assets/js/40.c7da6679.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[39],{327:function(e,o,a){"use strict";a.r(o);var t=a(13),i=Object(t.a)({},(function(){var e=this,o=e._self._c;return o("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[o("TagLinks"),e._v(" "),o("h1",{attrs:{id:"oha-soup"}},[o("a",{staticClass:"header-anchor",attrs:{href:"#oha-soup"}},[e._v("#")]),e._v(" Oha soup")]),e._v(" "),o("p",[e._v("Oha or Ora is mostly known in south eastern part of a Nigeria, A traditional soup eaten in most Igbo homes. The main ingredient is the leaves that makes it unique.")]),e._v(" "),o("h2",{attrs:{id:"ingredients"}},[o("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),o("ul",[o("li",[e._v("1-2 bunch of oha leaves depending on family size.")]),e._v(" "),o("li",[e._v("half a bunch oziza leaves")]),e._v(" "),o("li",[e._v("Red meat or chicken.")]),e._v(" "),o("li",[e._v("stockfish, dried fish, smoked fish.")]),e._v(" "),o("li",[e._v("Banga fruit i.e palm nut or 1 -2 cooking spoon of palm oil.")]),e._v(" "),o("li",[e._v("ogiri,iru(locust beans)")]),e._v(" "),o("li",[e._v("Seasoning of your choice.")]),e._v(" "),o("li",[e._v("cocoyam or powdered cocoyam.")]),e._v(" "),o("li",[e._v("pepper (a must for me😉 )fresh or dried, yellow pepper.")])]),e._v(" "),o("h2",{attrs:{id:"tools"}},[o("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),o("ul",[o("li",[e._v("Cooking pot")]),e._v(" "),o("li",[e._v("Knife")]),e._v(" "),o("li",[e._v("Cooking spoon")]),e._v(" "),o("li",[e._v("Blender")]),e._v(" "),o("li",[e._v("pressure cooker")])]),e._v(" "),o("h2",{attrs:{id:"method"}},[o("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),o("ol",[o("li",[o("p",[e._v("Boil your meat first.")])]),e._v(" "),o("li",[o("p",[e._v("Then put the already boiled meat and in a pot also put your stockfish,driedfish, smokedfish, add onions, then put a little water, cover and let it simmer for 10 minutes")])]),e._v(" "),o("li",[o("p",[e._v("Boil your cocoyam for like 15mins, i like using pressure cooker it saves time.")])]),e._v(" "),o("li",[o("p",[e._v("Remove cocoyam and pound in a mortar or blend using a blender or a food processor.")])]),e._v(" "),o("li",[o("p",[e._v("put cocoyam that pounded, your ground crayfish, ground pepper, salt and let cook for another 10 minutes.")])]),e._v(" "),o("li",[o("p",[e._v("shredded your Oziza and oha leaves preferably with hand no need for knife.")])]),e._v(" "),o("li",[o("p",[e._v("Add your Oziza first (Oziza leaves are stronger than Oha leaves), then add your Oha or Ora leaves.")])]),e._v(" "),o("li",[o("p",[e._v("Let it cook for one minute, then turn off the cooker.")])]),e._v(" "),o("li",[o("p",[e._v("Your delicious Oha soup is ready.")])])]),e._v(" "),o("h2",{attrs:{id:"tips"}},[o("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),o("p",[e._v("Oha soup is best serve Semovita, Eba, Pounded yam, Fufu, wheat, etc")]),e._v(" "),o("h2",{attrs:{id:"author"}},[o("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),o("p",[e._v("This recipe was contributed by "),o("a",{attrs:{href:"https://github.com/ijayhub",target:"_blank",rel:"noopener noreferrer"}},[e._v("Ijeoma Igboagu"),o("OutboundLink")],1),e._v(".")])],1)}),[],!1,null,null,null);o.default=i.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[40],{297:function(e,o,a){"use strict";a.r(o);var t=a(13),i=Object(t.a)({},(function(){var e=this,o=e._self._c;return o("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[o("TagLinks"),e._v(" "),o("h1",{attrs:{id:"oha-soup"}},[o("a",{staticClass:"header-anchor",attrs:{href:"#oha-soup"}},[e._v("#")]),e._v(" Oha soup")]),e._v(" "),o("p",[e._v("Oha or Ora is mostly known in south eastern part of a Nigeria, A traditional soup eaten in most Igbo homes. The main ingredient is the leaves that makes it unique.")]),e._v(" "),o("h2",{attrs:{id:"ingredients"}},[o("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),o("ul",[o("li",[e._v("1-2 bunch of oha leaves depending on family size.")]),e._v(" "),o("li",[e._v("half a bunch oziza leaves")]),e._v(" "),o("li",[e._v("Red meat or chicken.")]),e._v(" "),o("li",[e._v("stockfish, dried fish, smoked fish.")]),e._v(" "),o("li",[e._v("Banga fruit i.e palm nut or 1 -2 cooking spoon of palm oil.")]),e._v(" "),o("li",[e._v("ogiri,iru(locust beans)")]),e._v(" "),o("li",[e._v("Seasoning of your choice.")]),e._v(" "),o("li",[e._v("cocoyam or powdered cocoyam.")]),e._v(" "),o("li",[e._v("pepper (a must for me😉 )fresh or dried, yellow pepper.")])]),e._v(" "),o("h2",{attrs:{id:"tools"}},[o("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),o("ul",[o("li",[e._v("Cooking pot")]),e._v(" "),o("li",[e._v("Knife")]),e._v(" "),o("li",[e._v("Cooking spoon")]),e._v(" "),o("li",[e._v("Blender")]),e._v(" "),o("li",[e._v("pressure cooker")])]),e._v(" "),o("h2",{attrs:{id:"method"}},[o("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),o("ol",[o("li",[o("p",[e._v("Boil your meat first.")])]),e._v(" "),o("li",[o("p",[e._v("Then put the already boiled meat and in a pot also put your stockfish,driedfish, smokedfish, add onions, then put a little water, cover and let it simmer for 10 minutes")])]),e._v(" "),o("li",[o("p",[e._v("Boil your cocoyam for like 15mins, i like using pressure cooker it saves time.")])]),e._v(" "),o("li",[o("p",[e._v("Remove cocoyam and pound in a mortar or blend using a blender or a food processor.")])]),e._v(" "),o("li",[o("p",[e._v("put cocoyam that pounded, your ground crayfish, ground pepper, salt and let cook for another 10 minutes.")])]),e._v(" "),o("li",[o("p",[e._v("shredded your Oziza and oha leaves preferably with hand no need for knife.")])]),e._v(" "),o("li",[o("p",[e._v("Add your Oziza first (Oziza leaves are stronger than Oha leaves), then add your Oha or Ora leaves.")])]),e._v(" "),o("li",[o("p",[e._v("Let it cook for one minute, then turn off the cooker.")])]),e._v(" "),o("li",[o("p",[e._v("Your delicious Oha soup is ready.")])])]),e._v(" "),o("h2",{attrs:{id:"tips"}},[o("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),o("p",[e._v("Oha soup is best serve Semovita, Eba, Pounded yam, Fufu, wheat, etc")]),e._v(" "),o("h2",{attrs:{id:"author"}},[o("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),o("p",[e._v("This recipe was contributed by "),o("a",{attrs:{href:"https://github.com/ijayhub",target:"_blank",rel:"noopener noreferrer"}},[e._v("Ijeoma Igboagu"),o("OutboundLink")],1),e._v(".")])],1)}),[],!1,null,null,null);o.default=i.exports}}]); \ No newline at end of file diff --git a/assets/js/40.5bccf71e.js b/assets/js/41.c3e0e975.js similarity index 98% rename from assets/js/40.5bccf71e.js rename to assets/js/41.c3e0e975.js index bafadf6..aac9124 100644 --- a/assets/js/40.5bccf71e.js +++ b/assets/js/41.c3e0e975.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[40],{326:function(t,e,a){"use strict";a.r(e);var o=a(13),i=Object(o.a)({},(function(){var t=this,e=t._self._c;return e("ContentSlotsDistributor",{attrs:{"slot-key":t.$parent.slotKey}},[e("TagLinks"),t._v(" "),e("h1",{attrs:{id:"nigerian-puff-puff"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#nigerian-puff-puff"}},[t._v("#")]),t._v(" Nigerian Puff Puff")]),t._v(" "),e("p",[t._v("Nigerian Puff puff is a delicious deep-fried street snack that is sweet, spongy, and a total crowd-pleaser. It’s similar to buns but lighter and smooth. It is a simple and easy snacks to prepare.")]),t._v(" "),e("h2",{attrs:{id:"ingredients"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[t._v("#")]),t._v(" Ingredients")]),t._v(" "),e("ul",[e("li",[t._v("3 cups all-purpose flour")]),t._v(" "),e("li",[t._v("1 tablespoon instant yeast")]),t._v(" "),e("li",[t._v("1/2 cup sugar")]),t._v(" "),e("li",[t._v("1/4 cup powdered milk, optional")]),t._v(" "),e("li",[t._v("1/4 teaspoon salt")]),t._v(" "),e("li",[t._v("1/4 teaspoon grated nutmeg")]),t._v(" "),e("li",[t._v("1/4 teaspoon cinnamon powder")]),t._v(" "),e("li",[t._v("2 cups warm water")]),t._v(" "),e("li",[t._v("Oil for deep frying")])]),t._v(" "),e("h2",{attrs:{id:"tools"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[t._v("#")]),t._v(" Tools")]),t._v(" "),e("ul",[e("li",[t._v("Bowl")]),t._v(" "),e("li",[t._v("Deep Frying Pan")]),t._v(" "),e("li",[t._v("Rounded Tablespoon")]),t._v(" "),e("li",[t._v("Mixing Spoon")])]),t._v(" "),e("h2",{attrs:{id:"method"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[t._v("#")]),t._v(" Method")]),t._v(" "),e("p",[t._v("Add the dry ingredients except for the salt into a big bowl.")]),t._v(" "),e("p",[t._v("Mix the dry ingredients, add the warm water and salt and mix until smooth and lump-free.")]),t._v(" "),e("p",[t._v("Cover the bowl with plastic wrap and/or kitchen napkin and leave in a warm spot until the batter is well formed.(For about 40 minutes).")]),t._v(" "),e("p",[t._v("Deflate batter and give it a very good mix (pulling the dough towards you), then heat up some oil for deep frying.")]),t._v(" "),e("p",[t._v("You will notice the change in texture after about 5 minutes and it would continue to rise.")]),t._v(" "),e("p",[t._v("Test to make sure the oil is hot enough by dropping a teaspoon of batter into it. If batter flows to the top then it’s fine. If it browns too quickly, oil is too hot, take off the heat and cool for a minute.")]),t._v(" "),e("p",[t._v("Using a rounded tablespoon or your hand, drop batter into hot oil and fry till bottom is golden brown, turn balls over and fry till it’s golden brown all over.")]),t._v(" "),e("p",[t._v("Using a slotted spoon, take out Puff Puff and place on paper napkins to soak up excess oil. Continue the process till you use up all the batter.")]),t._v(" "),e("h2",{attrs:{id:"tips"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[t._v("#")]),t._v(" Tips")]),t._v(" "),e("p",[t._v("Puff Puff is best enjoyed hot and it can be served with any beverage or drink of your choice.")]),t._v(" "),e("h2",{attrs:{id:"author"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[t._v("#")]),t._v(" Author")]),t._v(" "),e("p",[t._v("This recipe was contributed by "),e("a",{attrs:{href:"https://github.com/Abiola-Farounbi",target:"_blank",rel:"noopener noreferrer"}},[t._v("Abiola Farounbi"),e("OutboundLink")],1),t._v(".")])],1)}),[],!1,null,null,null);e.default=i.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[41],{296:function(t,e,a){"use strict";a.r(e);var o=a(13),i=Object(o.a)({},(function(){var t=this,e=t._self._c;return e("ContentSlotsDistributor",{attrs:{"slot-key":t.$parent.slotKey}},[e("TagLinks"),t._v(" "),e("h1",{attrs:{id:"nigerian-puff-puff"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#nigerian-puff-puff"}},[t._v("#")]),t._v(" Nigerian Puff Puff")]),t._v(" "),e("p",[t._v("Nigerian Puff puff is a delicious deep-fried street snack that is sweet, spongy, and a total crowd-pleaser. It’s similar to buns but lighter and smooth. 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If batter flows to the top then it’s fine. If it browns too quickly, oil is too hot, take off the heat and cool for a minute.")]),t._v(" "),e("p",[t._v("Using a rounded tablespoon or your hand, drop batter into hot oil and fry till bottom is golden brown, turn balls over and fry till it’s golden brown all over.")]),t._v(" "),e("p",[t._v("Using a slotted spoon, take out Puff Puff and place on paper napkins to soak up excess oil. Continue the process till you use up all the batter.")]),t._v(" "),e("h2",{attrs:{id:"tips"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[t._v("#")]),t._v(" Tips")]),t._v(" "),e("p",[t._v("Puff Puff is best enjoyed hot and it can be served with any beverage or drink of your choice.")]),t._v(" "),e("h2",{attrs:{id:"author"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[t._v("#")]),t._v(" Author")]),t._v(" "),e("p",[t._v("This recipe was contributed by "),e("a",{attrs:{href:"https://github.com/Abiola-Farounbi",target:"_blank",rel:"noopener noreferrer"}},[t._v("Abiola Farounbi"),e("OutboundLink")],1),t._v(".")])],1)}),[],!1,null,null,null);e.default=i.exports}}]); \ No newline at end of file diff --git a/assets/js/41.fe5e5f52.js b/assets/js/42.a21fd663.js similarity index 98% rename from assets/js/41.fe5e5f52.js rename to assets/js/42.a21fd663.js index c6f3d08..a7513b9 100644 --- a/assets/js/41.fe5e5f52.js +++ b/assets/js/42.a21fd663.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[41],{324:function(e,t,a){"use strict";a.r(t);var n=a(13),i=Object(n.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"nigerian-unripe-plantain-porridge"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#nigerian-unripe-plantain-porridge"}},[e._v("#")]),e._v(" Nigerian Unripe Plantain Porridge")]),e._v(" "),t("p",[e._v("Unripe plantain porridge is a delicious one-pot plantain recipe, very easy to make and are known to be rich in iron.")]),e._v(" "),t("p",[e._v("You can also use the combination of unripe and ripe plantain to make the porridge and would still yield an amazing result.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("3- 4 unripe plantains (you can substitute with ripe but firm plantain)")]),e._v(" "),t("li",[e._v("A big bunch of Nigerian pumpkin leaves (or substitute with any green veg of choice)")]),e._v(" "),t("li",[e._v("10 pieces fresh shrimps")]),e._v(" "),t("li",[e._v("1 medium fish (Mackerel)")]),e._v(" "),t("li",[e._v("2 medium onions")]),e._v(" "),t("li",[e._v("Red palm Oil: enough to colour the meal")]),e._v(" "),t("li",[e._v("Pepper and Salt (to taste)")]),e._v(" "),t("li",[e._v("1 pointed red pepper")]),e._v(" "),t("li",[e._v("2 big stock cubes")]),e._v(" "),t("li",[e._v("1 scotch bonnet chilli ( use to preference)")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("Cooking pot")]),e._v(" "),t("li",[e._v("Knife")]),e._v(" "),t("li",[e._v("Cooking spoon")]),e._v(" "),t("li",[e._v("Blender")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("p",[e._v("Blend pointed pepper, scotch bonnet chilli, onion with little water till puree.")]),e._v(" "),t("p",[e._v("Peel the plantain, slice into chunks and set aside.")]),e._v(" "),t("p",[e._v("Place a pan on medium heat, add palm oil and heat for 2-3 minutes, add the remaining half of the onion(chopped) and fry for 3 minutes (do not let it burn).")]),e._v(" "),t("p",[e._v("Then add the blended pepper into the hot oil add about half a cup of water and bring to boil for about 10 minutes.")]),e._v(" "),t("p",[e._v("Add the chopped plantain, salt, seasoning and cook for about 8 minutes, add the fish(Mackerel or any smoked fish) and cook for another 3 minutes.")]),e._v(" "),t("p",[e._v("Add the fresh prawns and gently stir into the plantain. Cook for another 3 minutes.")]),e._v(" "),t("p",[e._v("Add the fresh vegetables and cook for another 5 minutes. 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Cook for another 3 minutes.")]),e._v(" "),t("p",[e._v("Add the fresh vegetables and cook for another 5 minutes. 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\ No newline at end of file diff --git a/assets/js/43.b9b59aa2.js b/assets/js/44.baa11085.js similarity index 97% rename from assets/js/43.b9b59aa2.js rename to assets/js/44.baa11085.js index 0b00350..90c43bd 100644 --- a/assets/js/43.b9b59aa2.js +++ b/assets/js/44.baa11085.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[43],{320:function(e,t,a){"use strict";a.r(t);var s=a(13),o=Object(s.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"orange-braised-pork-chops"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#orange-braised-pork-chops"}},[e._v("#")]),e._v(" Orange Braised Pork Chops")]),e._v(" "),t("p",[e._v("My grandmother would often make these when we came to visit. 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Simmer 45 minutes until tender.")])]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("Keep an eye on pork as it cooks, thinner pork chops will cook faster. 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\ No newline at end of file diff --git a/assets/js/45.64bf28bf.js b/assets/js/46.a906027b.js similarity index 97% rename from assets/js/45.64bf28bf.js rename to assets/js/46.a906027b.js index c086530..2f4cace 100644 --- a/assets/js/45.64bf28bf.js +++ b/assets/js/46.a906027b.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[45],{316:function(t,a,e){"use strict";e.r(a);var n=e(13),r=Object(n.a)({},(function(){var t=this,a=t._self._c;return a("ContentSlotsDistributor",{attrs:{"slot-key":t.$parent.slotKey}},[a("TagLinks"),t._v(" "),a("h1",{attrs:{id:"peanut-butter-banana-milkshake"}},[a("a",{staticClass:"header-anchor",attrs:{href:"#peanut-butter-banana-milkshake"}},[t._v("#")]),t._v(" Peanut Butter & Banana Milkshake")]),t._v(" "),a("p",[t._v("The combination of peanut butter and banana is beautiful, especially in milkshake form. 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I also recommend making this in a mason jar if you need a breakfast on the go!")]),t._v(" "),e("h2",{attrs:{id:"author"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[t._v("#")]),t._v(" Author")]),t._v(" "),e("p",[e("a",{attrs:{href:"https://github.com/saraquarles",target:"_blank",rel:"noopener noreferrer"}},[t._v("Sara Quarles"),e("OutboundLink")],1)])],1)}),[],!1,null,null,null);e.default=o.exports}}]); \ No newline at end of file diff --git a/assets/js/47.9c227d45.js b/assets/js/48.d0b116c9.js similarity index 97% rename from assets/js/47.9c227d45.js rename to assets/js/48.d0b116c9.js index 4797238..6f872bf 100644 --- a/assets/js/47.9c227d45.js +++ b/assets/js/48.d0b116c9.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[47],{301:function(t,e,s){"use strict";s.r(e);var o=s(13),a=Object(o.a)({},(function(){var t=this,e=t._self._c;return e("ContentSlotsDistributor",{attrs:{"slot-key":t.$parent.slotKey}},[e("TagLinks"),t._v(" "),e("h1",{attrs:{id:"roasted-brussels-sprouts"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#roasted-brussels-sprouts"}},[t._v("#")]),t._v(" Roasted Brussels Sprouts")]),t._v(" "),e("p",[t._v("I love roasted Brussels, but the fresh ones can be expensive, and they tend to dry out when you roast them. 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Brush it with vegetable oil.")])])]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("Add kofte pieces leaving space between them and cook on medium heat until both sides and inside are fully cooked.")]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("Eda Yavuz")])],1)}),[],!1,null,null,null);t.default=s.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[52],{285:function(e,t,a){"use strict";a.r(t);var i=a(13),s=Object(i.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"kofte"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#kofte"}},[e._v("#")]),e._v(" Kofte")]),e._v(" "),t("p",[e._v("Kofte is a popular meatball type of dish in Turkey and the middle east. We have many kofta recipes and kebabs in Turkish cuisine.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("500gr. ground meat (you can use 30% lamb if you like and preferably at least 20% fat)")]),e._v(" "),t("li",[e._v("2 medium-size onions")]),e._v(" "),t("li",[e._v("4 tbsp ground stale bread/bread crumbs")]),e._v(" "),t("li",[e._v("a big handful of parsley (optional)")]),e._v(" "),t("li",[e._v("1 tsp each black pepper, salt, paprika")]),e._v(" "),t("li",[e._v("1/4 tsp baking soda (optional) – you can add 3-4 drops of lemon juice over the baking soda before you add it.")])]),e._v(" "),t("h2",{attrs:{id:"to-serve"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#to-serve"}},[e._v("#")]),e._v(" To serve:")]),e._v(" "),t("ul",[t("li",[e._v("1-2 big firm tomatoes")]),e._v(" "),t("li",[e._v("6-8 green sweet peppers")]),e._v(" "),t("li",[e._v("olive oil to brush the griddle or pan")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("griddle or pan")]),e._v(" "),t("li",[e._v("grater")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("ul",[t("li",[t("p",[e._v("In a food processor add onion cut in four, parsley. 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Brush it with vegetable oil.")])])]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("Add kofte pieces leaving space between them and cook on medium heat until both sides and inside are fully cooked.")]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[e._v("Eda Yavuz")])],1)}),[],!1,null,null,null);t.default=s.exports}}]); \ No newline at end of file diff --git a/assets/js/52.1f7cb792.js b/assets/js/53.be562089.js similarity index 97% rename from assets/js/52.1f7cb792.js rename to assets/js/53.be562089.js index 2634f3d..51d7e18 100644 --- a/assets/js/52.1f7cb792.js +++ b/assets/js/53.be562089.js @@ -1 +1 @@ -(window.webpackJsonp=window.webpackJsonp||[]).push([[52],{304:function(e,t,a){"use strict";a.r(t);var r=a(13),s=Object(r.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"menemen"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#menemen"}},[e._v("#")]),e._v(" Menemen")]),e._v(" "),t("p",[e._v("I love eating menemen at the breakfast. It is easy to cook and so yummy. You can eat menemen with bread.")]),e._v(" "),t("h2",{attrs:{id:"ingredients"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[e._v("#")]),e._v(" Ingredients")]),e._v(" "),t("ul",[t("li",[e._v("3 eggs")]),e._v(" "),t("li",[e._v("2 tomatoes")]),e._v(" "),t("li",[e._v("Oil")]),e._v(" "),t("li",[e._v("1 Onion")]),e._v(" "),t("li",[e._v("2 Green Pepper")]),e._v(" "),t("li",[e._v("A cup of kashar cheese")]),e._v(" "),t("li",[e._v("Salt")])]),e._v(" "),t("h2",{attrs:{id:"tools"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[e._v("#")]),e._v(" Tools")]),e._v(" "),t("ul",[t("li",[e._v("pan")]),e._v(" "),t("li",[e._v("grater for cheese and tomatoes")])]),e._v(" "),t("h2",{attrs:{id:"method"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[e._v("#")]),e._v(" Method")]),e._v(" "),t("p",[e._v("Grate tomatoes and kashar cheese.")]),e._v(" "),t("p",[e._v("Sauté the onion and peppers with oil.")]),e._v(" "),t("p",[e._v("Then, add tomatoes and salt.")]),e._v(" "),t("p",[e._v("Stir for a bit until the tomatoes are nice and hot.")]),e._v(" "),t("p",[e._v("Add the scrambled eggs and let them cook.")]),e._v(" "),t("p",[e._v("Then mix them up. After a couple of minutes, add kashar cheese and close the cover of pan.")]),e._v(" "),t("p",[e._v("After two minutes, open the cover and enjoy your menemen 😃")]),e._v(" "),t("h2",{attrs:{id:"tips"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[e._v("#")]),e._v(" Tips")]),e._v(" "),t("p",[e._v("While they are cooking stir them until you added kashar cheese. After that, just wait for cookinbg with steam.")]),e._v(" "),t("h2",{attrs:{id:"author"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[e._v("#")]),e._v(" Author")]),e._v(" "),t("p",[t("a",{attrs:{href:"https://github.com/yesimnurakar",target:"_blank",rel:"noopener noreferrer"}},[e._v("Yeşim Akar Hozman"),t("OutboundLink")],1)])],1)}),[],!1,null,null,null);t.default=s.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[53],{284:function(e,t,a){"use strict";a.r(t);var r=a(13),s=Object(r.a)({},(function(){var e=this,t=e._self._c;return t("ContentSlotsDistributor",{attrs:{"slot-key":e.$parent.slotKey}},[t("TagLinks"),e._v(" "),t("h1",{attrs:{id:"menemen"}},[t("a",{staticClass:"header-anchor",attrs:{href:"#menemen"}},[e._v("#")]),e._v(" Menemen")]),e._v(" "),t("p",[e._v("I love eating menemen at the breakfast. It is easy to cook and so yummy. 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Each Ukrainian host has an own recipe of varenyky, but the cooking method stays the same: wrapping unleavened dough around the filling. Even Nikolai Gogol wrote about the dish, carrying a useful tip throughout the centuries: don’t forget to serve sour cream and dip varenyky in it before eating.")]),t._v(" "),e("h2",{attrs:{id:"ingredients"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#ingredients"}},[t._v("#")]),t._v(" Ingredients")]),t._v(" "),e("p",[e("strong",[t._v("For dough:")])]),t._v(" "),e("ul",[e("li",[t._v("1 glass of kefir")]),t._v(" "),e("li",[t._v("5 glasses of wheat flour")]),t._v(" "),e("li",[t._v("0.5 tsp. of baking soda")]),t._v(" "),e("li",[t._v("1 pinch of salt")])]),t._v(" "),e("p",[e("strong",[t._v("For the filling:")])]),t._v(" "),e("ul",[e("li",[t._v("8 potatoes")]),t._v(" "),e("li",[t._v("2 onions")]),t._v(" "),e("li",[t._v("3 tbsp. sunflower oil")]),t._v(" "),e("li",[t._v("10 g butter")]),t._v(" "),e("li",[t._v("1 pinch of salt")]),t._v(" "),e("li",[t._v("0.5 tsp. black ground pepper")])]),t._v(" "),e("h2",{attrs:{id:"tools"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#tools"}},[t._v("#")]),t._v(" Tools")]),t._v(" "),e("ul",[e("li",[t._v("Saucepan")]),t._v(" "),e("li",[t._v("Frying pan")]),t._v(" "),e("li",[t._v("Knife")]),t._v(" "),e("li",[t._v("Spatula")]),t._v(" "),e("li",[t._v("Potato presser or stick mixer")]),t._v(" "),e("li",[t._v("Rolling pin")])]),t._v(" "),e("h2",{attrs:{id:"method"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#method"}},[t._v("#")]),t._v(" Method")]),t._v(" "),e("ol",[e("li",[t._v("Wash and peel the potatoes, wash once again. Cut in large pieces. Put the potatoes in a saucepan and pour it with cold water, add salt and put on medium heat. Bring the water to a boil, then reduce the heat and cook until ready for about 25 minutes.")]),t._v(" "),e("li",[t._v("Peel the onion and cut in cubes. Preheat the frying pan with vegetable oil and fry the onion on medium heat until golden for about 5 minutes, occasionally stirring with a spatula.")]),t._v(" "),e("li",[t._v("Drain the water from boiled potatoes. Add butter, a third part of the fried onions and blend the potatoes. Add salt, pepper to taste and mix thoroughly with a spoon. Put the filling in a plate and leave to cool off.")]),t._v(" "),e("li",[t._v("Pour kefir and soda into a separate bowl, add salt and mix thoroughly. Then add the flour by half a glass each time, carefully mixing with a spoon. Spread the dough on the processing board for kneading and knead until homogeneous. It shouldn't stick to hands.")]),t._v(" "),e("li",[t._v("Cut off a 2cm dough strip and cut it into cubes on the processing board. Mash the cubes in flour on both sides and roll out with a rolling pin.")]),t._v(" "),e("li",[t._v("Put the potato filling in the middle of the circle of dough and pinch the edges. Put dumplings on a processing board sprinkled with flour, so that they do not stick to the surface. The dough is enough for about 25 varenyky. You can freeze dumplings in a freezer and cook them later.")]),t._v(" "),e("li",[t._v("Pour cold water in a saucepan, salt to taste and boil on high heat. Put the dumplings in boiling water, moving them with a spatula so that they do not stick to the bottom of the pan. Leave to cook on medium heat. Remove the heat in 2-3 minutes after the dumplings pop up on the surface. Dry the water, put varenyky in a bowl. Mix with the rest of the fried onion. Serve hot with sour cream.")])]),t._v(" "),e("h2",{attrs:{id:"tips"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#tips"}},[t._v("#")]),t._v(" Tips")]),t._v(" "),e("p",[t._v("There's hardly a more iconic Ukrainian dish than varenyky with potatoes. The most important part of the recipe is preparing the dough. Don't worry if varenyky don't come out picture-perfect at the first attempt - usually, it takes years of practice. Make sure kefir is room temperature before following the recipe.")]),t._v(" "),e("h2",{attrs:{id:"author"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#author"}},[t._v("#")]),t._v(" Author")]),t._v(" "),e("p",[t._v("Liuba Kuibida")])],1)}),[],!1,null,null,null);e.default=i.exports}}]); \ No newline at end of file +(window.webpackJsonp=window.webpackJsonp||[]).push([[54],{328:function(t,e,a){"use strict";a.r(e);var o=a(13),i=Object(o.a)({},(function(){var t=this,e=t._self._c;return e("ContentSlotsDistributor",{attrs:{"slot-key":t.$parent.slotKey}},[e("TagLinks"),t._v(" "),e("h1",{attrs:{id:"ukrainian-varenyky"}},[e("a",{staticClass:"header-anchor",attrs:{href:"#ukrainian-varenyky"}},[t._v("#")]),t._v(" Ukrainian Varenyky")]),t._v(" "),e("p",[t._v("Varenyky are traditional Ukrainian dumplings with a variety of fillings from sweet like cherries to sour like Sauerkraut. Each Ukrainian host has an own recipe of varenyky, but the cooking method stays the same: wrapping unleavened dough around the filling. 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qn(Object.assign(r,{router:n,render:t=>t("div",{attrs:{id:"app"}},[t("RouterView",{ref:"layout"}),t("div",{class:"global-ui"},As.map(e=>t(e)))])})),router:n}}(!1).then(({app:t,router:e})=>{e.onReady(()=>{t.$mount("#app")})})}]); \ No newline at end of file diff --git a/categories/index.html b/categories/index.html index 51f0955..d24c27a 100644 --- a/categories/index.html +++ b/categories/index.html @@ -11,7 +11,7 @@ - + @@ -37,7 +37,7 @@ Condiment

Breakfast -

+

Kenya

Dinner @@ -69,7 +69,7 @@ Turkey

Ukraine -

- +
+ diff --git a/index.html b/index.html index 54a35f5..f4a1c6d 100644 --- a/index.html +++ b/index.html @@ -11,7 +11,7 @@ - + @@ -36,6 +36,6 @@

Made by Front-End Foxes with ❤️
- + diff --git a/recipes/apple-cake.html b/recipes/apple-cake.html index b2dbffb..2470ccd 100644 --- a/recipes/apple-cake.html +++ b/recipes/apple-cake.html @@ -11,7 +11,7 @@ - + @@ -33,7 +33,7 @@ Dessert UK -

# Nanna Hilda's Apple Cake

Moist apple cake recipe handed down from my wife's Nanna. Nom nom nom.

# Ingredients

# Tools

# Method

Turn on the oven to preheat to a temperature of 180 degree (or 160 deg. fan)

Add sugar, margarine and self raising flour into a bowl and rub ingredients together with your finger tips

Peel and core your apples and dispose of them. Then dice the apples into small pieces.

Add the diced apples, egg and milk to the bowl and mix until doughy

Put baking paper or rub margarine around baking tray and add mixture to the tray and sprinkle with sugar

Carefully put into the center of the oven until golden brown on top

Leave to cool a little then serve and enjoy!

# Tips

If you want to make it more indulgent then put a slice of cake in a bowl and pour custard over the top.

# Author

Original recipe by Hilda Parkinson and added here by Alexis Pendleton. Feel free to check me out on Twitter, GitHub and LinkedIn.

+

# Nanna Hilda's Apple Cake

Moist apple cake recipe handed down from my wife's Nanna. Nom nom nom.

# Ingredients

# Tools

# Method

Turn on the oven to preheat to a temperature of 180 degree (or 160 deg. fan)

Add sugar, margarine and self raising flour into a bowl and rub ingredients together with your finger tips

Peel and core your apples and dispose of them. Then dice the apples into small pieces.

Add the diced apples, egg and milk to the bowl and mix until doughy

Put baking paper or rub margarine around baking tray and add mixture to the tray and sprinkle with sugar

Carefully put into the center of the oven until golden brown on top

Leave to cool a little then serve and enjoy!

# Tips

If you want to make it more indulgent then put a slice of cake in a bowl and pour custard over the top.

# Author

Original recipe by Hilda Parkinson and added here by Alexis Pendleton. Feel free to check me out on Twitter, GitHub and LinkedIn.

← →

- + diff --git a/recipes/argentinian-chimichurri.html b/recipes/argentinian-chimichurri.html index 6aea3e6..b854248 100644 --- a/recipes/argentinian-chimichurri.html +++ b/recipes/argentinian-chimichurri.html @@ -11,7 +11,7 @@ - + @@ -33,7 +33,7 @@ Argentina Condiment -

# Argentinian Chimichurri

One of the indispensable sides of traditional grilling in Argentina is a good chimichurri sauce. Although there are many variations on how to create one, this recipe focuses on the basics that everyone seems to agree with. Chimichurri goes excellent with steak, but you can also have it with bread, salad, potatoes, and anything else that can benefit from its potent flavor.

# Ingredients

# Tools

# Method

This is all about mixing. Get all the ingredients, but save salt to last. Since you add salt to your taste, it is easier to go bit by bit at the end. Make sure to mix everything very well with a spoon.

# Tips

There are multiple variations of this base recipe. But resist the temptation of adding horrors like cilantro or basil. These don't have a place in the basic chimichurri. However, other extras or substitutions are fine and don't deviate much from this sauce's true origins. Feel free to use any of these:

The chimichurri will last you for 3 or 4 days before the taste starts to deteriorate. The day after tastes the best!

# Author

This recipe was contributed by Alfredo Deza, an enormous fan of fine grilling.

+

# Argentinian Chimichurri

One of the indispensable sides of traditional grilling in Argentina is a good chimichurri sauce. Although there are many variations on how to create one, this recipe focuses on the basics that everyone seems to agree with. Chimichurri goes excellent with steak, but you can also have it with bread, salad, potatoes, and anything else that can benefit from its potent flavor.

# Ingredients

# Tools

# Method

This is all about mixing. Get all the ingredients, but save salt to last. Since you add salt to your taste, it is easier to go bit by bit at the end. Make sure to mix everything very well with a spoon.

# Tips

There are multiple variations of this base recipe. But resist the temptation of adding horrors like cilantro or basil. These don't have a place in the basic chimichurri. However, other extras or substitutions are fine and don't deviate much from this sauce's true origins. Feel free to use any of these:

The chimichurri will last you for 3 or 4 days before the taste starts to deteriorate. The day after tastes the best!

# Author

This recipe was contributed by Alfredo Deza, an enormous fan of fine grilling.

← →

- + diff --git a/recipes/baked-banana-oatmeal.html b/recipes/baked-banana-oatmeal.html index f6fb2ba..7e42b19 100644 --- a/recipes/baked-banana-oatmeal.html +++ b/recipes/baked-banana-oatmeal.html @@ -11,7 +11,7 @@ - + @@ -27,11 +27,11 @@ Front-End Foxes (opens new window)
GitHub - (opens new window)
+ (opens new window)
Tags: Breakfast -

# Baked Banana Oatmeal

This is good if you like banana bread but don't eat flour or sugar.

# Ingredients

  • 2 eggs
  • 1/2 cup oats
  • 1 mashed banana
  • cinnamon
  • olive oil

# Tools

  • spoon
  • loaf pan

# Method

Preheat the oven to 350 degrees.

Grease the loaf pan with olive oil.

Mix eggs, oats, banana, and cinnamon.

Pour mixture into loaf pan. Bake for 20 minutes.

# Tips

The mixture can also be made into two pancakes instead of baking in the oven.

# Author

Susan Blackmoor

Last Updated: 10/1/2022, 3:24:56 AM

+

# Baked Banana Oatmeal

This is good if you like banana bread but don't eat flour or sugar.

# Ingredients

  • 2 eggs
  • 1/2 cup oats
  • 1 mashed banana
  • cinnamon
  • olive oil

# Tools

  • spoon
  • loaf pan

# Method

Preheat the oven to 350 degrees.

Grease the loaf pan with olive oil.

Mix eggs, oats, banana, and cinnamon.

Pour mixture into loaf pan. Bake for 20 minutes.

# Tips

The mixture can also be made into two pancakes instead of baking in the oven.

# Author

Susan Blackmoor

← →

- + diff --git a/recipes/banana-oatmeal-cookies.html b/recipes/banana-oatmeal-cookies.html index 81e50bd..38790f0 100644 --- a/recipes/banana-oatmeal-cookies.html +++ b/recipes/banana-oatmeal-cookies.html @@ -11,7 +11,7 @@ - + @@ -31,7 +31,7 @@ Tags: Dessert -

# Banana Oatmeal Cookies

This recipe was copied from https://kirbiecravings.com/2-ingredient-banana-oatmeal-cookies/

# Ingredients

# Tools

# Method

Preheat oven to 350°F.

Line a baking sheet with silicone baking mat.

In a large bowl, add oats and mashed bananas.

Mix with a fork until it becomes an evenly mixed, thick batter.

Make 8 round balls out of the cookie batter.

Place onto baking sheet, spacing about 2 inches apart.

Gently press down on each ball so that it flattens into a round disc.

Cookies will not spread much during baking, so keep that in mind when shaping and flattening your discs.

Bake for about 15 minutes or until cookies are lightly brown and set. Cookie bottoms should also be brown and easily come off baking sheet.

Let cookies cool before eating. Store uneaten cookies in the fridge.

# Tips

# Author

K. Smith

+

# Banana Oatmeal Cookies

This recipe was copied from https://kirbiecravings.com/2-ingredient-banana-oatmeal-cookies/

# Ingredients

# Tools

# Method

Preheat oven to 350°F.

Line a baking sheet with silicone baking mat.

In a large bowl, add oats and mashed bananas.

Mix with a fork until it becomes an evenly mixed, thick batter.

Make 8 round balls out of the cookie batter.

Place onto baking sheet, spacing about 2 inches apart.

Gently press down on each ball so that it flattens into a round disc.

Cookies will not spread much during baking, so keep that in mind when shaping and flattening your discs.

Bake for about 15 minutes or until cookies are lightly brown and set. Cookie bottoms should also be brown and easily come off baking sheet.

Let cookies cool before eating. Store uneaten cookies in the fridge.

# Tips

# Author

K. Smith

← →

- + diff --git a/recipes/beef-wet-fry.html b/recipes/beef-wet-fry.html index 53cf485..662d7e4 100644 --- a/recipes/beef-wet-fry.html +++ b/recipes/beef-wet-fry.html @@ -11,7 +11,7 @@ - + @@ -33,7 +33,7 @@ Kenya Dinner -

# Beef Wet Fry

This is a nice recipe taught by my mother that can be enjoyed with a lot of combinations like rice, Chapati or ugali

# Ingredients

# Tools

# Method

Wash your meat and put it in the pot.

Add water to the pot till it covers the meat and let it boil

While the meat is boiling prep the ingredients, cut the onions and coriander, blend the tomatoes and grate the garlic and ginger

Once all the water from the pot has evaporated add oil to the pot and fry the meat just enough to brown it

Add the chopped onions to the meat and saute till golden brown

Add the ginger and garlic and once the aromatic smell from the garlic comes out start adding your spices plus salt and mix everything together

Add in the blended tomatoes and stir everything together to incoporate it into the meat

Add the coriander and let that simmer for 3 minutes

Remove from heat and enjoy

# Tips

If you feel that the meat is still hard after all the water has evaporated you can add more water and boil it utill it becomes soft

You can always swap out the spices and use the ones you love

# Author

Beryl Odoyo

+

# Beef Wet Fry

This is a nice recipe taught by my mother that can be enjoyed with a lot of combinations like rice, Chapati or ugali

# Ingredients

# Tools

# Method

Wash your meat and put it in the pot.

Add water to the pot till it covers the meat and let it boil

While the meat is boiling prep the ingredients, cut the onions and coriander, blend the tomatoes and grate the garlic and ginger

Once all the water from the pot has evaporated add oil to the pot and fry the meat just enough to brown it

Add the chopped onions to the meat and saute till golden brown

Add the ginger and garlic and once the aromatic smell from the garlic comes out start adding your spices plus salt and mix everything together

Add in the blended tomatoes and stir everything together to incoporate it into the meat

Add the coriander and let that simmer for 3 minutes

Remove from heat and enjoy

# Tips

If you feel that the meat is still hard after all the water has evaporated you can add more water and boil it utill it becomes soft

You can always swap out the spices and use the ones you love

# Author

Beryl Odoyo

← →

- + diff --git a/recipes/brazilian-chicken-strogonoff.html b/recipes/brazilian-chicken-strogonoff.html index b8ea04b..46af2e2 100644 --- a/recipes/brazilian-chicken-strogonoff.html +++ b/recipes/brazilian-chicken-strogonoff.html @@ -11,7 +11,7 @@ - + @@ -38,7 +38,7 @@ Put the oil in the pan and saute our veggies, when the onion became a beautiful golden color, let's put the chicken breast and season it with salt and pepper. When the chicken breast is nicely cooked we put the liquids, I recommend this order: mick cream, tomato sauce, ketchup and finally the mustard. Mix everything very well, taste to see if it needs more salt, and if it's tasteful, that's done!

# Tips

I am a garlic lover so I always use 3 ou 4 garlic cloves. Also, I love the smell of oregano, so, if you have some, don't be shy and put a pinch in your pan with the chicken! -This dish is perfect with some white rice and french fries.

# Author

I'm Ana Mendes, and if you try my recipe, please send a picture c:

+This dish is perfect with some white rice and french fries.

# Author

I'm Ana Mendes, and if you try my recipe, please send a picture c:

← →

- + diff --git a/recipes/brazilian-chocolate-truffle.html b/recipes/brazilian-chocolate-truffle.html index a0c5f0a..8c170ae 100644 --- a/recipes/brazilian-chocolate-truffle.html +++ b/recipes/brazilian-chocolate-truffle.html @@ -11,7 +11,7 @@ - + @@ -34,7 +34,7 @@ Dessert

# Brazilian Chocolate Truffle - Brigadeiro

Probably the most famous and classical brazilian dessert, the brigadeiro is both delicious and easy to make at home.

Since we usually do this without measuring, I based the measures on the TudoGostoso (opens new window) recipe.

The following recipe makes about 16 truffles, but you sure can (and totally should) eat straight from the pan, just be careful to not burn your mouth.

# Ingredients

For coating:

# Tools

# Method

  1. Melt the butter on the pan over low heat.

  2. Add the condensed milk and the cocoa powder on the pan.

  3. Cook, stirring constantly with the wood spoon, until the mixture starts to pull away from the bottom and sides of the pan. This should take about 6-8 minutes. The mixture will get thickier after cooling, so do not overcook.

  4. If you're going to eat it from the pan, just let it cool a little bit and then enjoy.

  5. For making the truffle balls, remove the mixture from the pan and pour into a greased plate. Let cool for 1 hour.

  6. After cooled, grease your hands with butter, take a bit of the mixture with the table spoon and shape into small balls.

  7. Then, roll in topping of your choice. The most traditional are the chocolate sprinkles toppings.

  8. Keep refrigerated before serving.

# Tips

The condensed milk is usually already sweet, so be aware of it when choosing the cocoa percentage of the powder. The smaller, the sweetier.

Brigadeiros

-Classic brazilian chocolate truffles

# Author

Hi, I'm Alfa Marine (opens new window) and I love brigadeiro. Hope you like it too.

+Classic brazilian chocolate truffles

# Author

Hi, I'm Alfa Marine (opens new window) and I love brigadeiro. Hope you like it too.

← →

- + diff --git a/recipes/cereal-with-protein-powder.html b/recipes/cereal-with-protein-powder.html index 375e2c9..965f216 100644 --- a/recipes/cereal-with-protein-powder.html +++ b/recipes/cereal-with-protein-powder.html @@ -11,7 +11,7 @@ - + @@ -27,11 +27,11 @@ Front-End Foxes (opens new window)
GitHub - (opens new window)
+ (opens new window)
Tags: Breakfast -

# Cereal with Protein Powder

What I enjoy eating mostly every day

# Ingredients

  • Cereal of choice ( I like Grape Nuts and a special sprouted cereal called Ezekiel)
  • Protein powder, Vanilla or Chocolate (My favorites are Ancient Nutrition Collagen in Chocolate and Amazing Grass in Chocolate Peanut Butter)
  • Almond or peanut butter
  • Berries (Blueberries, raspberries or blackberries)
  • Favorite Nuts (optional)
  • Milk of Choice (I mix together an Almond Coconut milk with Organic Grass Fed Whole Milk)

# Tools

  • Large Bowl
  • Spoon

# Method

  • Pour cereal into the bowl, mix 1/2 and 1/2 if using more than one
  • Add protein powder (usually 1 scoop)
  • Add milk(s)
  • Make sure to mix the protein powder in completely... if not you'll end up with powdery bits, which is also sometimes fun
  • Add nut butter, nuts, and berries (after washing)
  • Enjoy the looks that people give you when they see what you're eating

# Tips

It's ok to go back for more.... it's delicious

# Author

Julia Brandenberger

Last Updated: 10/1/2022, 3:24:56 AM

+

# Cereal with Protein Powder

What I enjoy eating mostly every day

# Ingredients

  • Cereal of choice ( I like Grape Nuts and a special sprouted cereal called Ezekiel)
  • Protein powder, Vanilla or Chocolate (My favorites are Ancient Nutrition Collagen in Chocolate and Amazing Grass in Chocolate Peanut Butter)
  • Almond or peanut butter
  • Berries (Blueberries, raspberries or blackberries)
  • Favorite Nuts (optional)
  • Milk of Choice (I mix together an Almond Coconut milk with Organic Grass Fed Whole Milk)

# Tools

  • Large Bowl
  • Spoon

# Method

  • Pour cereal into the bowl, mix 1/2 and 1/2 if using more than one
  • Add protein powder (usually 1 scoop)
  • Add milk(s)
  • Make sure to mix the protein powder in completely... if not you'll end up with powdery bits, which is also sometimes fun
  • Add nut butter, nuts, and berries (after washing)
  • Enjoy the looks that people give you when they see what you're eating

# Tips

It's ok to go back for more.... it's delicious

# Author

Julia Brandenberger

← →

- + diff --git a/recipes/ceviche-with-shrimp.html b/recipes/ceviche-with-shrimp.html index 4332f46..0ee136a 100644 --- a/recipes/ceviche-with-shrimp.html +++ b/recipes/ceviche-with-shrimp.html @@ -11,7 +11,7 @@ - + @@ -31,7 +31,7 @@ Tags: Dinner -

# Ceviche With Shrimp

Ceviche is one of my favorite dishes that I enjoyed when I started my no red meat diet. I first tried ceviche when my best friend brought it to work for lunch. I loved it so much that I learned how to make it on my own.

# Ingredients

# Tools

# Method

Cut up the tomato, purple onion, jalpeno pepper, cilantro

Add Ingredients to Bowl

Peel shrimp tail off.

Cut each lime in half and squeeze juice into bowl

Mix all the ingredients together

Let ceviche sit in fridge to chill

# Tips

To add a better taste, I also add lemon pepper and garlic powder to add seasoning. You can add any kind of totilla chips to the dish.

# Author

Tiffany Clark

+

# Ceviche With Shrimp

Ceviche is one of my favorite dishes that I enjoyed when I started my no red meat diet. I first tried ceviche when my best friend brought it to work for lunch. I loved it so much that I learned how to make it on my own.

# Ingredients

# Tools

# Method

Cut up the tomato, purple onion, jalpeno pepper, cilantro

Add Ingredients to Bowl

Peel shrimp tail off.

Cut each lime in half and squeeze juice into bowl

Mix all the ingredients together

Let ceviche sit in fridge to chill

# Tips

To add a better taste, I also add lemon pepper and garlic powder to add seasoning. You can add any kind of totilla chips to the dish.

# Author

Tiffany Clark

← →

- + diff --git a/recipes/chocolate-peanutbutter-pie.html b/recipes/chocolate-peanutbutter-pie.html index 4433d3d..4be7fb1 100644 --- a/recipes/chocolate-peanutbutter-pie.html +++ b/recipes/chocolate-peanutbutter-pie.html @@ -11,7 +11,7 @@ - + @@ -37,7 +37,7 @@ Bring cream to a simmer in a small saucepan over low heat. Remove from heat, add chocolate, stirring until melted and smooth. Cool slightly (about 15 minutes). Pour over chilled filling, tilting pie to cover top completely. Chill for another hour or overnight to set glaze.

# Tips

Cooking is all about mise-en-place, French for everything in its place. This means have all ingredients measured out, your tools & equipment ready to go, and a free spot in the fridge for the finished product before you start. This will make the entire experience more user friendly. The hardest part about this recipe is remembering to take your cream cheese out of the fridge to soften (about an hour before you start). Although you'll probably want to eat the pie as soon as it's made, it turns out best when chilled overnight. -Pro-tip: After pouring the chocolate glaze on the pie, sprinkle some chopped peanuts on top as a crunchy garnish before returning it to the fridge to chill.

# Author

Trish Gill

+Pro-tip: After pouring the chocolate glaze on the pie, sprinkle some chopped peanuts on top as a crunchy garnish before returning it to the fridge to chill.

# Author

Trish Gill

← →

- + diff --git a/recipes/chocolate-salami.html b/recipes/chocolate-salami.html index 83ba8f4..dc862fe 100644 --- a/recipes/chocolate-salami.html +++ b/recipes/chocolate-salami.html @@ -11,7 +11,7 @@ - + @@ -31,7 +31,7 @@ Tags: Dessert -

# Chocolate Salami

This is a very easy recipe that can be done without major tools and does not need cooking time. On top of that it is very easy to remember the exact measures of ingredients needed.

# Ingredients

# Tools

A bowl/bag

A big mixing bowl

A tool/spatula you feel confortable using to mix all the ingredients. If you don't want to feel your arm's muscles too much the next day you can use en electric mixer

Aluminium foil

# Method

Start by roughly smashing the biscuits in a proper bowl/bag.

The biscuits should be smashed into little pieces but not so little they turn into flour/powder consistency.

In a big bowl mix the butter with the sugar, the egg and finally the chocolate/cocoa.

Add the smashed biscuits into the mix in the big bowl and mix it all together.

At this point you will wrap the mix with aluminium foil:

Leave the chocolate salami in the fridge for 1h before it is served.

# Tips

It is important to leave the chocolate salami for a while in cold temperature but the exact time is not really important. Needs to be enough time so it can turn into a harder consistency as this will prevent it from falling apart when slicing. Inside tip: if i am on a rush i leave it for whatever little time i have in the freezer.

Do not remove the aluminium foil before slicing or you will probably be thinking "what the hell is this?"! The proper way to do it is slicing the chocolate salami when you take it out from the cold and serve/present the slices as they are. When someone chooses to eat 1 slice, that is when the aluminium foil should be removed before eating the slice.

# Author

Joana Ramalho

+

# Chocolate Salami

This is a very easy recipe that can be done without major tools and does not need cooking time. On top of that it is very easy to remember the exact measures of ingredients needed.

# Ingredients

# Tools

A bowl/bag

A big mixing bowl

A tool/spatula you feel confortable using to mix all the ingredients. If you don't want to feel your arm's muscles too much the next day you can use en electric mixer

Aluminium foil

# Method

Start by roughly smashing the biscuits in a proper bowl/bag.

The biscuits should be smashed into little pieces but not so little they turn into flour/powder consistency.

In a big bowl mix the butter with the sugar, the egg and finally the chocolate/cocoa.

Add the smashed biscuits into the mix in the big bowl and mix it all together.

At this point you will wrap the mix with aluminium foil:

Leave the chocolate salami in the fridge for 1h before it is served.

# Tips

It is important to leave the chocolate salami for a while in cold temperature but the exact time is not really important. Needs to be enough time so it can turn into a harder consistency as this will prevent it from falling apart when slicing. Inside tip: if i am on a rush i leave it for whatever little time i have in the freezer.

Do not remove the aluminium foil before slicing or you will probably be thinking "what the hell is this?"! The proper way to do it is slicing the chocolate salami when you take it out from the cold and serve/present the slices as they are. When someone chooses to eat 1 slice, that is when the aluminium foil should be removed before eating the slice.

# Author

Joana Ramalho

← →

- + diff --git a/recipes/coconut-fish.html b/recipes/coconut-fish.html index 3ee483e..068173e 100644 --- a/recipes/coconut-fish.html +++ b/recipes/coconut-fish.html @@ -11,7 +11,7 @@ - + @@ -35,7 +35,7 @@ Dinner Lunch -

# Coconut Fish

This is a special kind of fish, which is originated from the coastal region of Kenya. It is easy to make and is best served with hot rice or hot ugali

# Ingredients

# Tools

# Method

  1. Cut the onions into small diced pieces.
  2. Place the pan on the heat.
  3. Pour the oil into the pan.
  4. Add the onions and wait till they are golden brown.
  5. Add the tomatoes and cover till the tomatoes are soft.
  6. Add the salt and the black pepper.
  7. Add the fish and pour in the coconut milk.
  8. Let it simmer for 40 minutes.
  9. Serve with hot rice. Enjoy!!

# Tips

If you don't like coconut milk, you can use plain yoghurt

# Author

This is an old recipe formulated by Catherine Karanja and family.

+

# Coconut Fish

This is a special kind of fish, which is originated from the coastal region of Kenya. It is easy to make and is best served with hot rice or hot ugali

# Ingredients

# Tools

# Method

  1. Cut the onions into small diced pieces.
  2. Place the pan on the heat.
  3. Pour the oil into the pan.
  4. Add the onions and wait till they are golden brown.
  5. Add the tomatoes and cover till the tomatoes are soft.
  6. Add the salt and the black pepper.
  7. Add the fish and pour in the coconut milk.
  8. Let it simmer for 40 minutes.
  9. Serve with hot rice. Enjoy!!

# Tips

If you don't like coconut milk, you can use plain yoghurt

# Author

This is an old recipe formulated by Catherine Karanja and family.

← →

- + diff --git a/recipes/codfish-pastel.html b/recipes/codfish-pastel.html index 8eaeb0d..6ea7fa5 100644 --- a/recipes/codfish-pastel.html +++ b/recipes/codfish-pastel.html @@ -11,7 +11,7 @@ - + @@ -33,7 +33,7 @@ Lunch Portugal -

# Codfish cakes - Pastel de Bacalhau 🐟"

Codfish cakes or "Pasteis de Bacalhau" are a very typical Portuguese dish, super easy to do and very delicious. You can find them anywhere in Portugal but the best ones are the ones that we do ourselves ❤️

# Ingredients

# Tools

# Method

  1. Boil water in a pan and add the codefish +/- 8 minutes
  2. Remove the codefish but keep the water so we can use it to boil the potatos as well
  3. Cook the potatos until they are soft but firm
  4. While the potatos are cooking, shred the codfish into smaller peaces
  5. Remove and drain the potatoes, move them to a larger bowl and then smash them 😃
  6. Mix the smashed potatoes, the codfish, the onion finelu chopped, salt and peper to taste, the nutmeg,the egg yolk and the parsley all together
  7. With the help of 2 spoons, shape smaller pieces of the previous mix in an almond shape
  8. Now it's time to deep fry the cakes in vegetable oil until browned
  9. Remove your code cakes on some kitchen paper and let it absorb the excess oi
  10. Let them cool and then serve

# Tips

Serve them with tomato rice, it's delicious! Or you can also take them for a snack or for a beach day

# Author

Cheers, Mónica Fidalgp (opens new window)

+

# Codfish cakes - Pastel de Bacalhau 🐟"

Codfish cakes or "Pasteis de Bacalhau" are a very typical Portuguese dish, super easy to do and very delicious. You can find them anywhere in Portugal but the best ones are the ones that we do ourselves ❤️

# Ingredients

# Tools

# Method

  1. Boil water in a pan and add the codefish +/- 8 minutes
  2. Remove the codefish but keep the water so we can use it to boil the potatos as well
  3. Cook the potatos until they are soft but firm
  4. While the potatos are cooking, shred the codfish into smaller peaces
  5. Remove and drain the potatoes, move them to a larger bowl and then smash them 😃
  6. Mix the smashed potatoes, the codfish, the onion finelu chopped, salt and peper to taste, the nutmeg,the egg yolk and the parsley all together
  7. With the help of 2 spoons, shape smaller pieces of the previous mix in an almond shape
  8. Now it's time to deep fry the cakes in vegetable oil until browned
  9. Remove your code cakes on some kitchen paper and let it absorb the excess oi
  10. Let them cool and then serve

# Tips

Serve them with tomato rice, it's delicious! Or you can also take them for a snack or for a beach day

# Author

Cheers, Mónica Fidalgp (opens new window)

← →

- + diff --git a/recipes/colombian-pan-de-bono.html b/recipes/colombian-pan-de-bono.html index 835abef..2baf3ae 100644 --- a/recipes/colombian-pan-de-bono.html +++ b/recipes/colombian-pan-de-bono.html @@ -11,7 +11,7 @@ - + @@ -33,11 +33,11 @@ Colombia Snack -

# Pan de bono

This is a special kind of bread, it was created in Valle de Cauca, Cali with the idea of giving some extra flavor to traditional bread. It's perfect to eat at any time of day and really easy to make.

# Ingredients

# Tools

# Method

  1. Grate the cheese as small as you can and preheat the oven to 220°C or 425°F
  2. Get the cassava starch into the bowl and add the cheese. Mix both ingredients with your hands.
  3. Add sugar, butter and the egg until all is well mixed and you get a texture similar to sand.
  4. Add the milk little by little and continue mixing until you get a dough thats firm and doesn't spread, it also shouldn't stick to your hands.
  5. Now you can work the dough spreading it on the table for 5 minutes.
  6. Now you can start forming the pan de bonos, get your dough and form balls of the same size, around the size of your palm.
  7. Prepare your baking sheet with parchment paper and spread the dough, they need space because they will grow once in the oven.
  8. Bake at 170°C or 338°F for around 20 minutes, you should see a golden color on top. Also check the bottom so they don't burn.
  9. Let them chill for a bit, and serve when warm, you can eat them with hot chocolate or coffee.

# Tips

The most important thing is the cheese, that's what gives it the salty flavor.

# Author

This recipe was contributed by Tatiana from the old family recipe

+

# Pan de bono

This is a special kind of bread, it was created in Valle de Cauca, Cali with the idea of giving some extra flavor to traditional bread. It's perfect to eat at any time of day and really easy to make.

# Ingredients

# Tools

# Method

  1. Grate the cheese as small as you can and preheat the oven to 220°C or 425°F
  2. Get the cassava starch into the bowl and add the cheese. Mix both ingredients with your hands.
  3. Add sugar, butter and the egg until all is well mixed and you get a texture similar to sand.
  4. Add the milk little by little and continue mixing until you get a dough thats firm and doesn't spread, it also shouldn't stick to your hands.
  5. Now you can work the dough spreading it on the table for 5 minutes.
  6. Now you can start forming the pan de bonos, get your dough and form balls of the same size, around the size of your palm.
  7. Prepare your baking sheet with parchment paper and spread the dough, they need space because they will grow once in the oven.
  8. Bake at 170°C or 338°F for around 20 minutes, you should see a golden color on top. Also check the bottom so they don't burn.
  9. Let them chill for a bit, and serve when warm, you can eat them with hot chocolate or coffee.

# Tips

The most important thing is the cheese, that's what gives it the salty flavor.

# Author

This recipe was contributed by Tatiana from the old family recipe

←

- + diff --git a/recipes/cranberry-relish.html b/recipes/cranberry-relish.html index 863f2bc..eff3552 100644 --- a/recipes/cranberry-relish.html +++ b/recipes/cranberry-relish.html @@ -11,7 +11,7 @@ - + @@ -32,7 +32,7 @@ Condiment

# Maple Walnut Cranberry Relish

I make this relish every fall for our Thanksgiving dinner, celebrated in the US on the 3rd Thursday in November. It's a little sweet and little tart and, according to my family, so much better than the canned stuff.

Thanks to Chef John 👨‍🍳 at AllRecipes.com (opens new window) for the inspiration.

# Ingredients

# Tools

# Method

  1. Place cranberries into a large saucepan and stir in orange juice, maple syrup, sugar, ginger, orange zest, and cinnamon stick.
  2. Bring relish to a simmer. Berries will begin to pop. Cook at a simmer until berries are cooked through and soft, about 10 minutes.
  3. Optional: While the relish is cooking, stir the walnuts in a dry skillet over medium heat about 5-10 minutes. This should help the skins release from the nut meat. Then, vigorously shake the walnuts in a colander to remove most of the bitter outer skin.
  4. Remove the saucepan from heat and let cranberry relish cool for about 5 minutes.
  5. Stir the walnuts into cranberry relish. Let it cool to room temperature and transfer it to a serving bowl or storage container. The relish will thicken as it cools.
  6. Refrigerate until needed. For best results, give the relish a few days before serving.

# Tips

I like to find a decorative jar to store my relish. It comes out of the refigerator and gets put on the table for a nice festive addition.

Since the relish lasts for several weeks, we often use the extras with breakfast toast. It can also be used as a dessert topping on vanilla ice cream.

Cranberry relish in a jar

-Festive Maple Walnut Cranberry Relish
Photo by: Cynthia Teeters

# Author

Cheers, Cynthia Teeters (opens new window)

+Festive Maple Walnut Cranberry Relish
Photo by: Cynthia Teeters

# Author

Cheers, Cynthia Teeters (opens new window)

← →

- + diff --git a/recipes/dalgona-coffee.html b/recipes/dalgona-coffee.html index edad6a6..1458adb 100644 --- a/recipes/dalgona-coffee.html +++ b/recipes/dalgona-coffee.html @@ -11,7 +11,7 @@ - + @@ -33,7 +33,7 @@ Beverage Korea -

# Dalgona Coffee

Dalgona Coffee is from South Korea and became one of the most trended recipes during the pandemic time. The coffee mixture is whipped or beaten to an extent of getting a foamy, smooth, creamy consistency much like whipped cream. Yes this coffee cream is a bomb full of flavors of coffee and only coffee.

# Ingredients

# Tools

A coffee whisker

# Method

  1. In a small to medium sized mixing bowl, take 1 tablespoon instant coffee and 3 tablespoons sugar.
  2. Pour 2 tablespoons of hot boiling water.
  3. Mix and then begin to beat the coffee.
  4. Use two ways of beating the coffee. First beat clockwise and then use vertical zig-zag motions. Alternate between the two. If the bowl is small, then slightly tilt the bowl and beat.
  5. Beat it for total of 8-10 minutes. You will see that the color has also lightened and it will get foamy whipped consistency.
  6. Take 2 to 3 ice cubes (optional) in two mugs or glasses. Divide 1.5 milk between both the glasses. Ice cubes can be skipped if you use chilled cold milk.
  7. Spoon the creamy whipped coffee on top.
  8. Sprinkle some cocoa powder on top (optional). Serve. Stir and then sip. Enjoy !

# Tips

For a quicker option, add the coffee, hot water and sugar in a small mixer-grinder or a small blender jar. Blend till you get a creamy consistency.

# Author

This recipe was contributed by a fan of this recipe.

+

# Dalgona Coffee

Dalgona Coffee is from South Korea and became one of the most trended recipes during the pandemic time. The coffee mixture is whipped or beaten to an extent of getting a foamy, smooth, creamy consistency much like whipped cream. Yes this coffee cream is a bomb full of flavors of coffee and only coffee.

# Ingredients

# Tools

A coffee whisker

# Method

  1. In a small to medium sized mixing bowl, take 1 tablespoon instant coffee and 3 tablespoons sugar.
  2. Pour 2 tablespoons of hot boiling water.
  3. Mix and then begin to beat the coffee.
  4. Use two ways of beating the coffee. First beat clockwise and then use vertical zig-zag motions. Alternate between the two. If the bowl is small, then slightly tilt the bowl and beat.
  5. Beat it for total of 8-10 minutes. You will see that the color has also lightened and it will get foamy whipped consistency.
  6. Take 2 to 3 ice cubes (optional) in two mugs or glasses. Divide 1.5 milk between both the glasses. Ice cubes can be skipped if you use chilled cold milk.
  7. Spoon the creamy whipped coffee on top.
  8. Sprinkle some cocoa powder on top (optional). Serve. Stir and then sip. Enjoy !

# Tips

For a quicker option, add the coffee, hot water and sugar in a small mixer-grinder or a small blender jar. Blend till you get a creamy consistency.

# Author

This recipe was contributed by a fan of this recipe.

← →

- + diff --git a/recipes/egg-noodles.html b/recipes/egg-noodles.html new file mode 100644 index 0000000..d26f72c --- /dev/null +++ b/recipes/egg-noodles.html @@ -0,0 +1,45 @@ + + + + + + Egg Noodles | Front-End Foxes Community Recipe Book + + + + + + + + + + + +
Front-End Foxes Community Recipe Book
+ Tags: + + Breakfast +

# Egg Noodles

As a student who barely has time to prepare meals, egg and noodle is my go-to meal. Asides being a "fastfood" as we call it in Nigeria, it is also healthy when prepared appropriately. It can also be prepared differently by different people, this is my own unique and yummy way of preparing egg noodles.

# Ingredients

  • 2 packets of noodles
  • 2 eggs
  • 1 sliced onion
  • chopped spring onions
  • 2 sliced Scotch Bonnet Chile Peppers
  • Noodle seasoning powder
  • 2 table spoon groundnut oil
  • 3 grated carrots
  • 2 pinches ginger powder
  • 1 pinch salt

# Tools

  • Medium sized cooking pot
  • Spoon
  • Knife
  • Chopping board
  • Bowl plate

# Method

Par-boil the noodles and drain out the water: You start the meal by boiling a pot of water on a medium flame and placing the noodles in the pot of boiled water.

After boiling the noodles for sometime, drain it out from the pot and place in a sieve.

Heat a pan of oil over the medium heat, once the oil is sufficiently hot, add the sliced onions, the noodle seasoning powder, the chopped spring onions, the sliced scotch Bonnet Chile peppers, the ginger powder, the grated carrots and stir-fry for sometime.

Break the eggs in a bowl, add a pinch of salt and fry in the oil.

Add the boiled noodles and stir till it permeates through it.

Leave for just one minute.

Transfer to a serving bowl and serve hot.

# Tips

  • Best served hot.
  • Serve with some fruit drinks.

# Author

This recipe was contributed by Cassandra Umeh (opens new window)

Last Updated: 10/4/2022, 1:26:22 AM

+ ← + + Nigerian Unripe Plantain Porridge + + → +

+ + + diff --git a/recipes/gluten-free-chocolate-cupcakes.html b/recipes/gluten-free-chocolate-cupcakes.html index a7ac564..dcf9e54 100644 --- a/recipes/gluten-free-chocolate-cupcakes.html +++ b/recipes/gluten-free-chocolate-cupcakes.html @@ -11,7 +11,7 @@ - + @@ -35,7 +35,7 @@ Add the eggs one by one and keep mixing. Add the vanilla essence, the sweetener, baking powder and the almond flour. Mix them together and add the cocoa powder. -Once all the ingredients have a uniform consistency., add the chocolate chips and mix once more.

Now pour the batter into the cupcake mould, remember to leave some space for it to grow on the top!

Take to oven for 20mins at 375°F.

# Tips

You can take this recipe and make it yours! Don't worry about it, some modifications and tips you might like are:

Don't limit yourself! In the kitchen possibilities are endless 😃

# Author

This recipe was made with love by Yuri (opens new window) and she really hopes you enjoy it as much as she does!

+Once all the ingredients have a uniform consistency., add the chocolate chips and mix once more.

Now pour the batter into the cupcake mould, remember to leave some space for it to grow on the top!

Take to oven for 20mins at 375°F.

# Tips

You can take this recipe and make it yours! Don't worry about it, some modifications and tips you might like are:

Don't limit yourself! In the kitchen possibilities are endless 😃

# Author

This recipe was made with love by Yuri (opens new window) and she really hopes you enjoy it as much as she does!

← →

- + diff --git a/recipes/healthy-granola.html b/recipes/healthy-granola.html index 13dd6a0..a3a9ccb 100644 --- a/recipes/healthy-granola.html +++ b/recipes/healthy-granola.html @@ -11,7 +11,7 @@ - + @@ -27,12 +27,12 @@ Front-End Foxes (opens new window)
GitHub - (opens new window)
+ (opens new window)
Tags: Breakfast

# Healthy Granola

This is a favorite recipe in my home. My kids and I love to eat it with milk or over yogurt. It's perfectly sweet and full of healthy stuff!

# Ingredients

  • 2 cups rolled oats
  • 1/2 cup shredded coconut (unsweetened)
  • 1 cup almonds, chopped (or hazelnuts, pecans, walnuts)
  • 1/2 cup flaxseed, ground
  • 4 teaspoons cinnamon
  • 1/4 teaspoon sea salt
  • 1/3 cup maple syrup
  • 1/3 cup coconut oil, melted
  • 2/3 cup dried cherries (or cranberries, raisins)

# Tools

  • Large bar pan
  • Spatula
  • Mixing bowl

# Method

  1. Preheat oven to 300 F / 150 C degrees. Line a bar pan with parchment paper and set aside.

  2. In a large mixing bowl, combine all the dry ingredients: oats, shredded coconut, nuts, cinnamon and salt.

  3. Add the wet ingredients: maple syrup and coconut oil. Mix thoroughly until well combined and all the oats look wet.

  4. Transfer to prepared bar pan, spread the mixture into a 3/4"-thick layer (about 1.5/2 cm) and with a spatula, press down the granola on the prepared baking sheet.

  5. Bake for 30 minutes or until golden brown. (All ovens are different so start checking around 20-25 minutes.)

  6. Remove from the oven, spread the dried fruits on top and let it cool completely.

  7. DO NOT TOUCH the granola until cool.

  8. Break it into pieces and store in an air-tight container – ideally in the fridge to keep it extra crunchy.

# Tips

If you prefer your granola without clusters, spread the mixture as much as possible and don't press it down. -I use a silicone baking sheet which makes it easier to break the granola into clusters by lifting and bending the silicone sheet.

# Author

This recipe was contributed by Sarah Abbett (opens new window)

Last Updated: 10/1/2022, 3:24:56 AM

+I use a silicone baking sheet which makes it easier to break the granola into clusters by lifting and bending the silicone sheet.

# Author

This recipe was contributed by Sarah Abbett (opens new window)

Last Updated: 10/4/2022, 1:26:22 AM

← →

- + diff --git a/recipes/holdacska-little-moon-biscuit.html b/recipes/holdacska-little-moon-biscuit.html index 89cf26c..b5c5a43 100644 --- a/recipes/holdacska-little-moon-biscuit.html +++ b/recipes/holdacska-little-moon-biscuit.html @@ -11,7 +11,7 @@ - + @@ -36,7 +36,7 @@

# Holdacska Little Moon Biscuits

This recipe is my son's and my father's favourite and an essential part of the Christmas menu in our family. The recipe is from my grandmother and you can never bake enough of this.

# Ingredients

# Tools

# Method

After mixing the dry ingredients knead it with the cold butter (adding in small pieces). If it is done put it in the refrigerator for half an our or more (can stay during the whole night).

Take out as much as you can work with (so you can prevent the remaining dough of warming up), and roll out the dough (3-5mm thick).

Bake it until it gets some light colour (180 celsius 8-9 minutes).

Prepare a box or a small bowl and fill it with a cup of powdered sugar and mix it with the vanilla extract as you like it.

When you take out the hot biscuits from the oven roll them in the sugar while they are warm so they can drink in the essence of vanilla.

# Tips

Keep the dough cold when you are not working with it. -Use a hint of flour under the dough when rolling it out.

# Author

Ágnes Kuti-Palásthy

+Use a hint of flour under the dough when rolling it out.

# Author

Ágnes Kuti-Palásthy

← →

- + diff --git a/recipes/hungarian-nokedli-dumplings.html b/recipes/hungarian-nokedli-dumplings.html index 7468702..ebd351d 100644 --- a/recipes/hungarian-nokedli-dumplings.html +++ b/recipes/hungarian-nokedli-dumplings.html @@ -11,7 +11,7 @@ - + @@ -36,7 +36,7 @@

# Hungarian Nokedli Dumplings

I love how simple this recipe is and with such few ingredients. Being half Hungarian I enjoy incorporating the dished my father and grandparents make me. This dish is best served with Chicken Paprikash or any Hungarian stew!

# Ingredients

# Tools

# Method

Place large pot filled with salted water and bring to boil. Combine eggs, salt, and water, beating well with whisk.

Add flour, a little at a time.

Add only enough flour to make a soft, sticky dough.

Let mixture rest for about 10 mins.

Beat mixture again.

Using the side of a teaspoon, spoon small amount of dough into boiling water.

Dipping the spoon in the hot water will remove the dough from the spoon (if you have a spaetzel maker, that makes is easier as you want very small noodles).

The noodles are done when they float to the top.

Remove from water with large slotted spoon, and place in colander.

Rinse with cold water.

# Tips

You may want to make the dumplings in 2 or 3 batches so they dont overcook.The dumplings are also nice added to a stew. You can heat the dumplings in a frying pan with melted butter. -Do not let the dumplings get too brown or crisp.

# Author

Viktoria Kovacs (opens new window)

+Do not let the dumplings get too brown or crisp.

# Author

Viktoria Kovacs (opens new window)

← →

- + diff --git a/recipes/index.html b/recipes/index.html index 33eb80d..12d6728 100644 --- a/recipes/index.html +++ b/recipes/index.html @@ -11,7 +11,7 @@ - + @@ -27,7 +27,7 @@ Front-End Foxes (opens new window)
GitHub - (opens new window)

# Welcome!

In this web site, you can view all kinds of recipes from around the world, contributed by members of the Front-End Foxes community (opens new window)!

+ (opens new window)

# Welcome!

In this web site, you can view all kinds of recipes from around the world, contributed by members of the Front-End Foxes community (opens new window)!

Dessert

UK @@ -37,7 +37,7 @@ Condiment

Breakfast -

+

Kenya

Dinner @@ -69,7 +69,7 @@ Turkey

Ukraine -

Last Updated: 10/1/2022, 3:24:56 AM
- +
+ diff --git a/recipes/jalebi-baby.html b/recipes/jalebi-baby.html index 6e7022f..80db1a8 100644 --- a/recipes/jalebi-baby.html +++ b/recipes/jalebi-baby.html @@ -11,7 +11,7 @@ - + @@ -35,7 +35,7 @@ Dessert

# Jalebi Baby

I am sure you have heard the famous TikTok song "Jalebi Baby" by Jason Derulo and Tesher.

Jalebi is a prominent sweet from the Indian subcontinent that is shared with family and friends on special occasions

# Ingredients

# Tools

# Method

# Tips

A basic tip about Indian cooking is that there is no definite measurements of Ingredients. -It is practice and tweaking the amount as per your needs and taste.

# Author

👋 Abhijit Sharma (opens new window)

+It is practice and tweaking the amount as per your needs and taste.

# Author

👋 Abhijit Sharma (opens new window)

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- + diff --git a/recipes/lebanese-tabbouleh.html b/recipes/lebanese-tabbouleh.html index 30c0333..b889585 100644 --- a/recipes/lebanese-tabbouleh.html +++ b/recipes/lebanese-tabbouleh.html @@ -11,7 +11,7 @@ - + @@ -34,7 +34,7 @@ Salad

# Lebanese Tabbouleh

There are a lot of variations of tabbouleh out there—some mostly made of bulgur, some without cucumbers, some with spice—but I always compare those variations to my mother's recipe, and they never stack up. Her recipe has the perfect parsley to bulgur ratio. It has enough lemon to keep it dressed but not soggy. And it has crispy cucumbers that add a nice contrasting bite. She learned how to make tabbouleh from my grandmother, who never used a written recipe, making it each time to taste just the way she liked, as grandmothers usually do. It's the perfect simple summer salad to keep your menu light and fresh. Enjoy.

# Ingredients

# Tools

# Method

Directions -Put the bulgur in a bowl, cover it with an inch of just-boiled water, and let it sit at least 20 minutes. (It will double in size.)

Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl.

Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop. Chop the scallions and tomatoes and add them to the cucumber, parsley, and mint.

Drain any remaining water out of the bulgur and add it to the vegetables.

Add the lemon juice, olive oil, salt, and pepper to the salad. Mix well, taste, and adjust the seasoning and olive oil as needed.

# Author

@MadonnaMatta (opens new window)

+Put the bulgur in a bowl, cover it with an inch of just-boiled water, and let it sit at least 20 minutes. (It will double in size.)

Wash and dry the parsley and mint. Remove the stems, finely chop the herbs together, and put them in a large mixing bowl.

Peel and deseed the cucumber half. Slice it lengthwise into thirds, then chop. Chop the scallions and tomatoes and add them to the cucumber, parsley, and mint.

Drain any remaining water out of the bulgur and add it to the vegetables.

Add the lemon juice, olive oil, salt, and pepper to the salad. Mix well, taste, and adjust the seasoning and olive oil as needed.

# Author

@MadonnaMatta (opens new window)

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- + diff --git a/recipes/maple-syrup-candy.html b/recipes/maple-syrup-candy.html index 44752ce..ae6e5b3 100644 --- a/recipes/maple-syrup-candy.html +++ b/recipes/maple-syrup-candy.html @@ -11,7 +11,7 @@ - + @@ -31,7 +31,7 @@ Tags: Dessert -

# Maple Syrup Candy

Here in New England, it snows a lot and we have a specialty of regional maple syrup that is pure bliss. Here's a really old-fashioned recipe with just one ingredient: maple syrup, boiled until soft ball stage and poured over snow. Enjoy! ❄️

# Author

Jen Looper - this video and recipe are originally from QuickNoms (opens new window)

+

# Maple Syrup Candy

Here in New England, it snows a lot and we have a specialty of regional maple syrup that is pure bliss. Here's a really old-fashioned recipe with just one ingredient: maple syrup, boiled until soft ball stage and poured over snow. Enjoy! ❄️

# Author

Jen Looper - this video and recipe are originally from QuickNoms (opens new window)

← →

- + diff --git a/recipes/nigeria-okro-soup.html b/recipes/nigeria-okro-soup.html index 7002330..8c4a54f 100644 --- a/recipes/nigeria-okro-soup.html +++ b/recipes/nigeria-okro-soup.html @@ -11,7 +11,7 @@ - + @@ -33,7 +33,7 @@ Dinner Nigeria -

Okro is popularly known in the south-west part of Nigeria as obe ila by the yorubas while the igbos call it okra. This is an edible green seed pod of the okro flowering plant. The pod is greenish and slippery and it is the most important ingredient.

# Ingredients

# Tools

# Method

  1. Grate your okro into a good-looking dice form.
  2. Blend your pepper and put in a neat bowl.
  3. Blend your eru and put in a neat bowl.
  4. Dice you ponmo and snail with a knife.
  5. Rinse your fish and salt them it in a bowl and let it marinate for about 2 mins
  6. Place your cooking pot on an electric cooker with mid heat, ensure the pot is dry.
  7. Pour your palm oil into the pot, and heat it up for 2 mins
  8. Pour your pepper and heat up for 2mins and stir.
  9. Add your eru and stir properly. You will percieve an aroma.
  10. Add you Ponmo, snail, fresh fish, dry fish and crayfish. Heat them up for 5 mins
  11. Always remember iru is preserved with salt, and we already salting the fishes, add little salt or no salt, also add maggi (I recommended Know chicken).
  12. Then add the diced okro and stir properly, heat it up for 4 mins
  13. Your okro soup is done.

# Tip

Serve okro soup with any of this starch food called swallow Eba, Fufu, Amala, Iyan(pounded yam), semo, pupuru etc.

It's best served with palmwine and water.

This delicacy is best eaten in the evening, to aid in digestion.

# Author

This recipe was contributed by Ajayi Bolarinwa (opens new window), A wonderful lady, passionate about growth and health.

+

Okro is popularly known in the south-west part of Nigeria as obe ila by the yorubas while the igbos call it okra. This is an edible green seed pod of the okro flowering plant. The pod is greenish and slippery and it is the most important ingredient.

# Ingredients

# Tools

# Method

  1. Grate your okro into a good-looking dice form.
  2. Blend your pepper and put in a neat bowl.
  3. Blend your eru and put in a neat bowl.
  4. Dice you ponmo and snail with a knife.
  5. Rinse your fish and salt them it in a bowl and let it marinate for about 2 mins
  6. Place your cooking pot on an electric cooker with mid heat, ensure the pot is dry.
  7. Pour your palm oil into the pot, and heat it up for 2 mins
  8. Pour your pepper and heat up for 2mins and stir.
  9. Add your eru and stir properly. You will percieve an aroma.
  10. Add you Ponmo, snail, fresh fish, dry fish and crayfish. Heat them up for 5 mins
  11. Always remember iru is preserved with salt, and we already salting the fishes, add little salt or no salt, also add maggi (I recommended Know chicken).
  12. Then add the diced okro and stir properly, heat it up for 4 mins
  13. Your okro soup is done.

# Tip

Serve okro soup with any of this starch food called swallow Eba, Fufu, Amala, Iyan(pounded yam), semo, pupuru etc.

It's best served with palmwine and water.

This delicacy is best eaten in the evening, to aid in digestion.

# Author

This recipe was contributed by Ajayi Bolarinwa (opens new window), A wonderful lady, passionate about growth and health.

← →

- + diff --git a/recipes/nigerian-bean-pudding-moin-moin.html b/recipes/nigerian-bean-pudding-moin-moin.html index 0d0226e..1d20b11 100644 --- a/recipes/nigerian-bean-pudding-moin-moin.html +++ b/recipes/nigerian-bean-pudding-moin-moin.html @@ -11,7 +11,7 @@ - + @@ -33,7 +33,7 @@ Dinner Nigeria -

# Nigerian Bean Pudding Moin-Moin

Bean Pudding is a traditionally steamed western Nigeria delicacy which is made from a mixture of washed and peeled black-eyed peas or brown beans. It is rich in protein and fibre.

# Ingredients

# Tools

# Method

Soak the beans in water, scrub and peel the outer covering to get a clean white beans.

Wash the pepper and onions, add to the clean beans and blend with blender to get a smooth mixture.

Pour the beans mixture in a bowl, add sliced onions, salt, boiled fish without the bone, seasoning cubes, vegetable oil, appropriate warm water and stir together.

Place a wide cooking pot on medium heat, line the base of the pot with sticks from the Thaumatococcus daniellii, add small quantity of water and heat for 2 minutes.

Pour the mixture one after the other into a folded Thaumatococcus daniellii and place the boiled egg inside.

Carefully place and arrange the wrapped mixture inside the pot. Add enough water to the pot (Add enough water that will not submerge the wrapped mixture). The water is to prevent the bean pudding from sticking to the base of the pot.

Cover the pot tightly and allow the mixture to steam for 45 minutes. Check it from time to time to ensure there is water inside the pot.

To check for doneness, insert a toothpick into the middle of the Moin Moin. The toothpick should come out fairly clean and not wet.

Turn off the heat and leave to cool for at least five minutes before serving.

# Tips

Bean Pudding can be served with pap, custard, rice and bread.

# Author

This recipe was contributed by Fatima Olasunkanmi-Ojo (opens new window).

+

# Nigerian Bean Pudding Moin-Moin

Bean Pudding is a traditionally steamed western Nigeria delicacy which is made from a mixture of washed and peeled black-eyed peas or brown beans. It is rich in protein and fibre.

# Ingredients

# Tools

# Method

Soak the beans in water, scrub and peel the outer covering to get a clean white beans.

Wash the pepper and onions, add to the clean beans and blend with blender to get a smooth mixture.

Pour the beans mixture in a bowl, add sliced onions, salt, boiled fish without the bone, seasoning cubes, vegetable oil, appropriate warm water and stir together.

Place a wide cooking pot on medium heat, line the base of the pot with sticks from the Thaumatococcus daniellii, add small quantity of water and heat for 2 minutes.

Pour the mixture one after the other into a folded Thaumatococcus daniellii and place the boiled egg inside.

Carefully place and arrange the wrapped mixture inside the pot. Add enough water to the pot (Add enough water that will not submerge the wrapped mixture). The water is to prevent the bean pudding from sticking to the base of the pot.

Cover the pot tightly and allow the mixture to steam for 45 minutes. Check it from time to time to ensure there is water inside the pot.

To check for doneness, insert a toothpick into the middle of the Moin Moin. The toothpick should come out fairly clean and not wet.

Turn off the heat and leave to cool for at least five minutes before serving.

# Tips

Bean Pudding can be served with pap, custard, rice and bread.

# Author

This recipe was contributed by Fatima Olasunkanmi-Ojo (opens new window).

← →

- + diff --git a/recipes/nigerian-jollof-rice.html b/recipes/nigerian-jollof-rice.html index 81cf5ed..2941445 100644 --- a/recipes/nigerian-jollof-rice.html +++ b/recipes/nigerian-jollof-rice.html @@ -11,7 +11,7 @@ - + @@ -33,7 +33,7 @@ Dinner Nigeria -

# Nigerian Jollof Rice

I personally love Jollof Rice and I am so delighted to share the recipe with you. Nigerian Jollof Rice is a rich and incredibly tasty west African one-pot Meal. When cooking Jellof rice, building a flavor base is very important.

# Ingredients

# Tools

# Method

Place your cooking pot on medium heat, add the vegetable oil, the diced onions, the tomato paste, and bay leaves. Fry them together for about 2 minutes until they become translucent (do not stop stirring to avoid burning).

Add your blended ingredients (Tomatoes, scotch bonnet pepper, garlic, onions, and red ball pepper) and stir well. Allow to cook for about 5 minutes, stir well and go ahead to add your chicken/beef stock and stir well.

Add spices (curry, thyme, salt, seasoning, and margarine) Then cover to cook for 5 minutes. Open and stir very well, then go ahead to add the washed rice, and stir well in the mixture. Cover with foil paper, reduce the heat, and allow to cook for the first 20 minutes. After 20 minutes, open and taste for salt, if it still requires more add, and cover to cook for another 20-25 minutes.

At this juncture, the rice should be soft and tender. Stir well to the bottom of the pot with a knife or turning stick ( I prefer knife, sometimes the turning stick breaks the rice in the process of turning). Cover and increase the heat for about 5 minutes. Remove from the heat, your smoky party Jollof Rice is ready. Enjoy while still warm with any chilled drink of your choice

# Tips

Don’t be in haste to dump your ingredients in the pot otherwise, you will end up with what we call ”concoction”. Each step counts so try to do each of the steps in detail. This portion can feed 8 persons conveniently.

# Author

This recipe was contributed by Ireti Ogedengbe.

+

# Nigerian Jollof Rice

I personally love Jollof Rice and I am so delighted to share the recipe with you. Nigerian Jollof Rice is a rich and incredibly tasty west African one-pot Meal. When cooking Jellof rice, building a flavor base is very important.

# Ingredients

# Tools

# Method

Place your cooking pot on medium heat, add the vegetable oil, the diced onions, the tomato paste, and bay leaves. Fry them together for about 2 minutes until they become translucent (do not stop stirring to avoid burning).

Add your blended ingredients (Tomatoes, scotch bonnet pepper, garlic, onions, and red ball pepper) and stir well. Allow to cook for about 5 minutes, stir well and go ahead to add your chicken/beef stock and stir well.

Add spices (curry, thyme, salt, seasoning, and margarine) Then cover to cook for 5 minutes. Open and stir very well, then go ahead to add the washed rice, and stir well in the mixture. Cover with foil paper, reduce the heat, and allow to cook for the first 20 minutes. After 20 minutes, open and taste for salt, if it still requires more add, and cover to cook for another 20-25 minutes.

At this juncture, the rice should be soft and tender. Stir well to the bottom of the pot with a knife or turning stick ( I prefer knife, sometimes the turning stick breaks the rice in the process of turning). Cover and increase the heat for about 5 minutes. Remove from the heat, your smoky party Jollof Rice is ready. Enjoy while still warm with any chilled drink of your choice

# Tips

Don’t be in haste to dump your ingredients in the pot otherwise, you will end up with what we call ”concoction”. Each step counts so try to do each of the steps in detail. This portion can feed 8 persons conveniently.

# Author

This recipe was contributed by Ireti Ogedengbe.

← →

- + diff --git a/recipes/nigerian-melon-soup.html b/recipes/nigerian-melon-soup.html index 26f8e0a..e557b31 100644 --- a/recipes/nigerian-melon-soup.html +++ b/recipes/nigerian-melon-soup.html @@ -11,7 +11,7 @@ - + @@ -34,7 +34,7 @@ Nigeria

# Nigerian spicy melon soup

Melon soup is popular in Nigeria and it is best eaten with morsels or “swallow” preefrably with csaava flour or pounded yam as it’s popularly called. Egusi soup and pounded are top of the list.Growing up as a child this was my favorite meal and was always delighted when my mom prepares it. It was the first Nigerian soup i learnt to prepare wholeheartedly and as an adult i still enjoy the soup.

Nutritional Values of Egusi (Melon Seeds): -Igwenyi et al., (2011) report that Citrullus colocynthus seeds contain about 50% oil, 8.28% potassium, 34.86% protein, 1.49% calcium, 42.29% oil, 3.37ppm copper and 162.76ppm sodium.

It contains other excellent source of nutritional minerals and vitamins such as carbohydrate, protein, fat, zinc, vitamin B1 (Thiamine),vitamins B2 (Riboflavin), dietary fibre, sulphur, magnesium, niacin and manganese.

# Ingredients

# Tools

# Method

Egusi (Ground melon seed which is not the same as pumpkin seed) can be cooked in different methods.

Frying method: In this method you fry ground melon seed paste in palm oil first before adding the other ingredients.

Boiling method: this does not require any frying, i prefer this method as it is acclaimed to be healthier and thats the mthod used in this recipe.

Rinse the vegetables and leave to drain in the colander. If you would be using frozen vegetables, allow thawing before using. Squeeze out excess water and set aside.

In a blender, add red bell pepper, scotch bonnet chillies and onions with little water and blend till smooth. Empty into a bowl and set aside (you can blend the locust beans with the pepper if you want)

Add washed meat to another pot, add salt seasoning and chopped onions and bring to boil till tender, reserve stock for the soup.

Mix the ground melon with warm water to form a paste and set aside

Place a pot on a medium heat, add the meat stock and palm oil and bring to boil for about 5 to 10 minutes

Add the melon paste to the pot in bits and stir into the stock/palm oil mixture and stir gently to combine. Add the locust beans, add more water if need be and continue to cook for another 10-15 minutes making sure you stir intermittently till well cooked and almost lump free. Add the blended pepper and cook for another 5-8 minutes. Add crayfish, the meat, seasoning and salt

Add half of the smoked fish to the egusi soup and stir to combine and cook for another 5 minutes

Add the waterleaf to the egusi and stir to combine, add the remaining smoked fish and carefully stir into the soup and cook for another 5 minutes. Take it off the heat and Viola!!! "soup is ready" serve with swallow of choice or rice.

# Tips

Please be careful when adding salt to soup that contains stock as you might not be needing salt if the stock was well seasoned.

Melon soup is usually not thick, so add more water or stock to the soup to make it light if need be.

# Author

This recipe was contributed by Selina Kanu.

+Igwenyi et al., (2011) report that Citrullus colocynthus seeds contain about 50% oil, 8.28% potassium, 34.86% protein, 1.49% calcium, 42.29% oil, 3.37ppm copper and 162.76ppm sodium.

It contains other excellent source of nutritional minerals and vitamins such as carbohydrate, protein, fat, zinc, vitamin B1 (Thiamine),vitamins B2 (Riboflavin), dietary fibre, sulphur, magnesium, niacin and manganese.

# Ingredients

# Tools

# Method

Egusi (Ground melon seed which is not the same as pumpkin seed) can be cooked in different methods.

Frying method: In this method you fry ground melon seed paste in palm oil first before adding the other ingredients.

Boiling method: this does not require any frying, i prefer this method as it is acclaimed to be healthier and thats the mthod used in this recipe.

Rinse the vegetables and leave to drain in the colander. If you would be using frozen vegetables, allow thawing before using. Squeeze out excess water and set aside.

In a blender, add red bell pepper, scotch bonnet chillies and onions with little water and blend till smooth. Empty into a bowl and set aside (you can blend the locust beans with the pepper if you want)

Add washed meat to another pot, add salt seasoning and chopped onions and bring to boil till tender, reserve stock for the soup.

Mix the ground melon with warm water to form a paste and set aside

Place a pot on a medium heat, add the meat stock and palm oil and bring to boil for about 5 to 10 minutes

Add the melon paste to the pot in bits and stir into the stock/palm oil mixture and stir gently to combine. Add the locust beans, add more water if need be and continue to cook for another 10-15 minutes making sure you stir intermittently till well cooked and almost lump free. Add the blended pepper and cook for another 5-8 minutes. Add crayfish, the meat, seasoning and salt

Add half of the smoked fish to the egusi soup and stir to combine and cook for another 5 minutes

Add the waterleaf to the egusi and stir to combine, add the remaining smoked fish and carefully stir into the soup and cook for another 5 minutes. Take it off the heat and Viola!!! "soup is ready" serve with swallow of choice or rice.

# Tips

Please be careful when adding salt to soup that contains stock as you might not be needing salt if the stock was well seasoned.

Melon soup is usually not thick, so add more water or stock to the soup to make it light if need be.

# Author

This recipe was contributed by Selina Kanu.

← →

- + diff --git a/recipes/nigerian-oha-soup.html b/recipes/nigerian-oha-soup.html index 52ceae9..a16a825 100644 --- a/recipes/nigerian-oha-soup.html +++ b/recipes/nigerian-oha-soup.html @@ -11,7 +11,7 @@ - + @@ -33,7 +33,7 @@ Dinner Nigeria -

# Oha soup

Oha or Ora is mostly known in south eastern part of a Nigeria, A traditional soup eaten in most Igbo homes. The main ingredient is the leaves that makes it unique.

# Ingredients

# Tools

# Method

  1. Boil your meat first.

  2. Then put the already boiled meat and in a pot also put your stockfish,driedfish, smokedfish, add onions, then put a little water, cover and let it simmer for 10 minutes

  3. Boil your cocoyam for like 15mins, i like using pressure cooker it saves time.

  4. Remove cocoyam and pound in a mortar or blend using a blender or a food processor.

  5. put cocoyam that pounded, your ground crayfish, ground pepper, salt and let cook for another 10 minutes.

  6. shredded your Oziza and oha leaves preferably with hand no need for knife.

  7. Add your Oziza first (Oziza leaves are stronger than Oha leaves), then add your Oha or Ora leaves.

  8. Let it cook for one minute, then turn off the cooker.

  9. Your delicious Oha soup is ready.

# Tips

Oha soup is best serve Semovita, Eba, Pounded yam, Fufu, wheat, etc

# Author

This recipe was contributed by Ijeoma Igboagu (opens new window).

+

# Oha soup

Oha or Ora is mostly known in south eastern part of a Nigeria, A traditional soup eaten in most Igbo homes. The main ingredient is the leaves that makes it unique.

# Ingredients

# Tools

# Method

  1. Boil your meat first.

  2. Then put the already boiled meat and in a pot also put your stockfish,driedfish, smokedfish, add onions, then put a little water, cover and let it simmer for 10 minutes

  3. Boil your cocoyam for like 15mins, i like using pressure cooker it saves time.

  4. Remove cocoyam and pound in a mortar or blend using a blender or a food processor.

  5. put cocoyam that pounded, your ground crayfish, ground pepper, salt and let cook for another 10 minutes.

  6. shredded your Oziza and oha leaves preferably with hand no need for knife.

  7. Add your Oziza first (Oziza leaves are stronger than Oha leaves), then add your Oha or Ora leaves.

  8. Let it cook for one minute, then turn off the cooker.

  9. Your delicious Oha soup is ready.

# Tips

Oha soup is best serve Semovita, Eba, Pounded yam, Fufu, wheat, etc

# Author

This recipe was contributed by Ijeoma Igboagu (opens new window).

← →

- + diff --git a/recipes/nigerian-puff-puff.html b/recipes/nigerian-puff-puff.html index 909dde2..ca06446 100644 --- a/recipes/nigerian-puff-puff.html +++ b/recipes/nigerian-puff-puff.html @@ -11,7 +11,7 @@ - + @@ -33,7 +33,7 @@ Snack Nigeria -

# Nigerian Puff Puff

Nigerian Puff puff is a delicious deep-fried street snack that is sweet, spongy, and a total crowd-pleaser. It’s similar to buns but lighter and smooth. It is a simple and easy snacks to prepare.

# Ingredients

# Tools

# Method

Add the dry ingredients except for the salt into a big bowl.

Mix the dry ingredients, add the warm water and salt and mix until smooth and lump-free.

Cover the bowl with plastic wrap and/or kitchen napkin and leave in a warm spot until the batter is well formed.(For about 40 minutes).

Deflate batter and give it a very good mix (pulling the dough towards you), then heat up some oil for deep frying.

You will notice the change in texture after about 5 minutes and it would continue to rise.

Test to make sure the oil is hot enough by dropping a teaspoon of batter into it. If batter flows to the top then it’s fine. If it browns too quickly, oil is too hot, take off the heat and cool for a minute.

Using a rounded tablespoon or your hand, drop batter into hot oil and fry till bottom is golden brown, turn balls over and fry till it’s golden brown all over.

Using a slotted spoon, take out Puff Puff and place on paper napkins to soak up excess oil. Continue the process till you use up all the batter.

# Tips

Puff Puff is best enjoyed hot and it can be served with any beverage or drink of your choice.

# Author

This recipe was contributed by Abiola Farounbi (opens new window).

+

# Nigerian Puff Puff

Nigerian Puff puff is a delicious deep-fried street snack that is sweet, spongy, and a total crowd-pleaser. It’s similar to buns but lighter and smooth. It is a simple and easy snacks to prepare.

# Ingredients

# Tools

# Method

Add the dry ingredients except for the salt into a big bowl.

Mix the dry ingredients, add the warm water and salt and mix until smooth and lump-free.

Cover the bowl with plastic wrap and/or kitchen napkin and leave in a warm spot until the batter is well formed.(For about 40 minutes).

Deflate batter and give it a very good mix (pulling the dough towards you), then heat up some oil for deep frying.

You will notice the change in texture after about 5 minutes and it would continue to rise.

Test to make sure the oil is hot enough by dropping a teaspoon of batter into it. If batter flows to the top then it’s fine. If it browns too quickly, oil is too hot, take off the heat and cool for a minute.

Using a rounded tablespoon or your hand, drop batter into hot oil and fry till bottom is golden brown, turn balls over and fry till it’s golden brown all over.

Using a slotted spoon, take out Puff Puff and place on paper napkins to soak up excess oil. Continue the process till you use up all the batter.

# Tips

Puff Puff is best enjoyed hot and it can be served with any beverage or drink of your choice.

# Author

This recipe was contributed by Abiola Farounbi (opens new window).

← →

- + diff --git a/recipes/nigerian-unripe-plantain-porridge.html b/recipes/nigerian-unripe-plantain-porridge.html index 53cfd86..8dbdc8c 100644 --- a/recipes/nigerian-unripe-plantain-porridge.html +++ b/recipes/nigerian-unripe-plantain-porridge.html @@ -11,7 +11,7 @@ - + @@ -33,15 +33,15 @@ Dinner Nigeria -

# Nigerian Unripe Plantain Porridge

Unripe plantain porridge is a delicious one-pot plantain recipe, very easy to make and are known to be rich in iron.

You can also use the combination of unripe and ripe plantain to make the porridge and would still yield an amazing result.

# Ingredients

# Tools

# Method

Blend pointed pepper, scotch bonnet chilli, onion with little water till puree.

Peel the plantain, slice into chunks and set aside.

Place a pan on medium heat, add palm oil and heat for 2-3 minutes, add the remaining half of the onion(chopped) and fry for 3 minutes (do not let it burn).

Then add the blended pepper into the hot oil add about half a cup of water and bring to boil for about 10 minutes.

Add the chopped plantain, salt, seasoning and cook for about 8 minutes, add the fish(Mackerel or any smoked fish) and cook for another 3 minutes.

Add the fresh prawns and gently stir into the plantain. Cook for another 3 minutes.

Add the fresh vegetables and cook for another 5 minutes. Stir together at this point, check for salt and seasoning and adjust as needed.

You can even mash some of the plantain leaving some chunks for texture.

Turn off the heat and leave to stand for at least five minutes before serving.

# Tips

Unripe plantain porridge is best enjoyed hot or warm and can be served with chilled soft drink or fruit juice.

# Author

This recipe was contributed by Favour Chibueze (opens new window).

+

# Nigerian Unripe Plantain Porridge

Unripe plantain porridge is a delicious one-pot plantain recipe, very easy to make and are known to be rich in iron.

You can also use the combination of unripe and ripe plantain to make the porridge and would still yield an amazing result.

# Ingredients

# Tools

# Method

Blend pointed pepper, scotch bonnet chilli, onion with little water till puree.

Peel the plantain, slice into chunks and set aside.

Place a pan on medium heat, add palm oil and heat for 2-3 minutes, add the remaining half of the onion(chopped) and fry for 3 minutes (do not let it burn).

Then add the blended pepper into the hot oil add about half a cup of water and bring to boil for about 10 minutes.

Add the chopped plantain, salt, seasoning and cook for about 8 minutes, add the fish(Mackerel or any smoked fish) and cook for another 3 minutes.

Add the fresh prawns and gently stir into the plantain. Cook for another 3 minutes.

Add the fresh vegetables and cook for another 5 minutes. Stir together at this point, check for salt and seasoning and adjust as needed.

You can even mash some of the plantain leaving some chunks for texture.

Turn off the heat and leave to stand for at least five minutes before serving.

# Tips

Unripe plantain porridge is best enjoyed hot or warm and can be served with chilled soft drink or fruit juice.

# Author

This recipe was contributed by Favour Chibueze (opens new window).

← - Oha Soup →

- + diff --git a/recipes/nutella-cookies.html b/recipes/nutella-cookies.html index f0c7e0e..fa8251b 100644 --- a/recipes/nutella-cookies.html +++ b/recipes/nutella-cookies.html @@ -11,7 +11,7 @@ - + @@ -31,7 +31,7 @@ Tags: Dessert -

# Nutella Cookies

Nutella Cookies

# Ingredients

for decorating:

# Tools

# Method

preheat oven 170 degrees C

mix nutella, egg and salt together

sift flour into bowl and mix everything until smooth

Pinch a bit of dough and roll into a ball in hands, should make 12

place on baking tray and make indent in the top of each cookie with a spoon

bake 10 mins

Cool on rack

top with Nutella and a hazelnut

# Tips

no tips, just have fun!

# Author

Pip Matthews

+

# Nutella Cookies

Nutella Cookies

# Ingredients

for decorating:

# Tools

# Method

preheat oven 170 degrees C

mix nutella, egg and salt together

sift flour into bowl and mix everything until smooth

Pinch a bit of dough and roll into a ball in hands, should make 12

place on baking tray and make indent in the top of each cookie with a spoon

bake 10 mins

Cool on rack

top with Nutella and a hazelnut

# Tips

no tips, just have fun!

# Author

Pip Matthews

← →

- + diff --git a/recipes/orange-braised-pork-chops.html b/recipes/orange-braised-pork-chops.html index e43f96c..70b035a 100644 --- a/recipes/orange-braised-pork-chops.html +++ b/recipes/orange-braised-pork-chops.html @@ -11,7 +11,7 @@ - + @@ -31,7 +31,7 @@ Tags: Dinner -

# Orange Braised Pork Chops

My grandmother would often make these when we came to visit. She shared this recipe with me when I got married so that my husband and I could learn to make it together.

# Ingredients

# Tools

# Method

  1. Mix flour and salt together in a small bowl.
  2. Wipe pork chops with a damp paper towel and then coat with flour and salt mixture.
  3. Heat oil in a large skillet and then brown each side. 3-4 minutes per side.
  4. Combine remaining ingredients expect the orange sections.
  5. Reduce heat and pour mixture over pork chops. Simmer 45 minutes until tender.

# Tips

Keep an eye on pork as it cooks, thinner pork chops will cook faster. My grandma always used bone-in pork chops.

# Author

This recipe was contributed by Linnea Framnes

+

# Orange Braised Pork Chops

My grandmother would often make these when we came to visit. She shared this recipe with me when I got married so that my husband and I could learn to make it together.

# Ingredients

# Tools

# Method

  1. Mix flour and salt together in a small bowl.
  2. Wipe pork chops with a damp paper towel and then coat with flour and salt mixture.
  3. Heat oil in a large skillet and then brown each side. 3-4 minutes per side.
  4. Combine remaining ingredients expect the orange sections.
  5. Reduce heat and pour mixture over pork chops. Simmer 45 minutes until tender.

# Tips

Keep an eye on pork as it cooks, thinner pork chops will cook faster. My grandma always used bone-in pork chops.

# Author

This recipe was contributed by Linnea Framnes

← →

- + diff --git a/recipes/pandemic-cookies.html b/recipes/pandemic-cookies.html index 868f7df..aa55f0d 100644 --- a/recipes/pandemic-cookies.html +++ b/recipes/pandemic-cookies.html @@ -11,7 +11,7 @@ - + @@ -32,7 +32,7 @@ Dessert

# Pandemic cookies

I tried the usual pandemic recipes with varying success.

These lazy chocolate chip cookies became a Friday night (then Monday, Wednesday, Saturday) staple.

They helped my family find a little joy in the last year (or so).

# Ingredients

1 package of cookie dough.

# Tools

# Method

Preheat oven to 350 and place dough squares on parchment paper lined cookie sheet.

Cook for 13-14 min.

# Tips

Eat immediately while cookies are still warm, while binge watching anything Marvel, Community, Parks and Rec, Shadow and Bone, His Dark Materials, 30 Rock or the Flash.

# Author

Kathy Stone who isn't a chef but does enjoy cookies.

+https://cooking.nytimes.com/recipes/1017666-tomato-sandwiches

  • Elderberry syrup (never used, still in fridge)
  • David Chang's Momofuku Bossam - I did something wrong, like eating a block of salt.

    • These lazy chocolate chip cookies became a Friday night (then Monday, Wednesday, Saturday) staple.

    They helped my family find a little joy in the last year (or so).

    # Ingredients

    1 package of cookie dough.

    # Tools

    # Method

    Preheat oven to 350 and place dough squares on parchment paper lined cookie sheet.

    Cook for 13-14 min.

    # Tips

    Eat immediately while cookies are still warm, while binge watching anything Marvel, Community, Parks and Rec, Shadow and Bone, His Dark Materials, 30 Rock or the Flash.

    # Author

    Kathy Stone who isn't a chef but does enjoy cookies.

    ← →

    - + diff --git a/recipes/pb-banana-milkshake.html b/recipes/pb-banana-milkshake.html index 27062e2..e96dc6a 100644 --- a/recipes/pb-banana-milkshake.html +++ b/recipes/pb-banana-milkshake.html @@ -11,7 +11,7 @@ - + @@ -31,7 +31,7 @@ Tags: Beverage -

    # Peanut Butter & Banana Milkshake

    The combination of peanut butter and banana is beautiful, especially in milkshake form. It's really easy to make and very yummy too!

    # Ingredients

    # Tools

    # Method

    You can throw these ingredients in the blender in any order, but this is what I end up doing.

    1. Pour 1-1.5 cups of oat milk into blender
    2. Add two bananas
    3. Struggle to add a cup of peanut butter that doesn't want to get off your spoon
    4. Add a tablespoon of hemp hearts (gives a nutty flavor + they're supposedly really good for you)
    5. Add a dash of cinnamon
    6. Don't forget to add a couple of ice cubes (I always do)
    7. blend, blend, blend!
    8. Pour into a glass and drink up

    # Tips

    You can use your favorite kind of milk and peanut butter to personalize your milkshake!

    # Author

    Emma Grey @emgrey02 (opens new window)

    +

    # Peanut Butter & Banana Milkshake

    The combination of peanut butter and banana is beautiful, especially in milkshake form. It's really easy to make and very yummy too!

    # Ingredients

    # Tools

    # Method

    You can throw these ingredients in the blender in any order, but this is what I end up doing.

    1. Pour 1-1.5 cups of oat milk into blender
    2. Add two bananas
    3. Struggle to add a cup of peanut butter that doesn't want to get off your spoon
    4. Add a tablespoon of hemp hearts (gives a nutty flavor + they're supposedly really good for you)
    5. Add a dash of cinnamon
    6. Don't forget to add a couple of ice cubes (I always do)
    7. blend, blend, blend!
    8. Pour into a glass and drink up

    # Tips

    You can use your favorite kind of milk and peanut butter to personalize your milkshake!

    # Author

    Emma Grey @emgrey02 (opens new window)

    ← →

    - + diff --git a/recipes/peanut-butter-overnight-oats.html b/recipes/peanut-butter-overnight-oats.html index ccbd0c8..7686eb3 100644 --- a/recipes/peanut-butter-overnight-oats.html +++ b/recipes/peanut-butter-overnight-oats.html @@ -11,7 +11,7 @@ - + @@ -27,15 +27,15 @@ Front-End Foxes (opens new window)
    GitHub - (opens new window)
    + (opens new window)
    Tags: Breakfast -

    # Peanut Butter Overnight Oats

    This is an easy, cheap, and delicious make-ahead recipe - you won't have any excuse not to eat breakfast! It's also great for hot weather when you're in the mood for oatmeal but don't want to cook it on the stove.

    # Ingredients

    • 1/2 cup almond milk
    • 1/2 Tbsp chia seeds
    • 1 Tbsp flaxseed meal
    • 1/2 Tbsp maple syrup
    • 1 Tbsp peanut butter
    • 1/2 cup old-fashioned rolled oats
    • 1 tsp cinnamon
    • optional toppings

    # Tools

    • Bowl
    • Spoon

    # Method

    In a bowl add the milk, chia seeds, flaxseed meal, maple syrup, peanut butter, and oats.

    Stir well to combine. If the oats are not fully submerged in liquid, add a little more milk and re-stir.

    Add the cinnamon on top and cover or seal and refrigerate overnight.

    Stir the oats before serving and add toppings as desired. Enjoy cold or heat to desired temperature.

    # Tips

    This recipe is highly customizable - you can adjust the ingredients to your preference, make substitutes such as oat milk or cashew butter, and add whatever toppings you choose!

    My favorite toppings are peanuts and a spoonful of mini chocolate chips for a salty and sweet crunch. I also recommend making this in a mason jar if you need a breakfast on the go!

    # Author

    Sara Quarles (opens new window)

    Last Updated: 10/1/2022, 3:24:56 AM

    +

    # Peanut Butter Overnight Oats

    This is an easy, cheap, and delicious make-ahead recipe - you won't have any excuse not to eat breakfast! It's also great for hot weather when you're in the mood for oatmeal but don't want to cook it on the stove.

    # Ingredients

    • 1/2 cup almond milk
    • 1/2 Tbsp chia seeds
    • 1 Tbsp flaxseed meal
    • 1/2 Tbsp maple syrup
    • 1 Tbsp peanut butter
    • 1/2 cup old-fashioned rolled oats
    • 1 tsp cinnamon
    • optional toppings

    # Tools

    • Bowl
    • Spoon

    # Method

    In a bowl add the milk, chia seeds, flaxseed meal, maple syrup, peanut butter, and oats.

    Stir well to combine. If the oats are not fully submerged in liquid, add a little more milk and re-stir.

    Add the cinnamon on top and cover or seal and refrigerate overnight.

    Stir the oats before serving and add toppings as desired. Enjoy cold or heat to desired temperature.

    # Tips

    This recipe is highly customizable - you can adjust the ingredients to your preference, make substitutes such as oat milk or cashew butter, and add whatever toppings you choose!

    My favorite toppings are peanuts and a spoonful of mini chocolate chips for a salty and sweet crunch. I also recommend making this in a mason jar if you need a breakfast on the go!

    # Author

    Sara Quarles (opens new window)

    Baked Banana Oatmeal →

    - + diff --git a/recipes/roasted-brussels-sprouts.html b/recipes/roasted-brussels-sprouts.html index d03febf..d6bb249 100644 --- a/recipes/roasted-brussels-sprouts.html +++ b/recipes/roasted-brussels-sprouts.html @@ -11,7 +11,7 @@ - + @@ -31,7 +31,7 @@ Tags: Dinner -

    # Roasted Brussels Sprouts

    I love roasted Brussels, but the fresh ones can be expensive, and they tend to dry out when you roast them. The secret? Use frozen Brussels sprouts. The ice crystals trapped in the leaves during the freezing process will lightly steam them from the inside, so they stay moist while the outside takes on that delicious roasty crust.

    # Ingredients

    # Tools

    # Method

    Preheat the oven to 425F. Toss the Brussels sprouts, still frozen, with the olive oil and garlic powder, until they are evenly coated. Place in a single layer in a foil-lined baking dish and roast, turning once or twice, until heated through and nicely browned on at least one side (usually the bottom), usually 35-45 minutes. Salt to taste.

    # Tips

    This will also work at any temperature from 350-450, so you can cook them alongside a chicken or casserole. If you go below 400, turn up the heat for the last 5 or 10 minutes to make sure they brown. At 450, you may want to cover them with foil for the first half of the cooking time so they don’t scorch.

    You don’t have to line your baking dish with foil, but it makes clean-up easier.

    These reheat beautifully, so you can make them ahead of time. Cook them until they just start to brown, then give them another 10ish minutes in the oven to heat through and brown.

    # Author

    This recipe was contributed by Jen Looper, via QuickNoms reader Nadira Jamal.

    +

    # Roasted Brussels Sprouts

    I love roasted Brussels, but the fresh ones can be expensive, and they tend to dry out when you roast them. The secret? Use frozen Brussels sprouts. The ice crystals trapped in the leaves during the freezing process will lightly steam them from the inside, so they stay moist while the outside takes on that delicious roasty crust.

    # Ingredients

    # Tools

    # Method

    Preheat the oven to 425F. Toss the Brussels sprouts, still frozen, with the olive oil and garlic powder, until they are evenly coated. Place in a single layer in a foil-lined baking dish and roast, turning once or twice, until heated through and nicely browned on at least one side (usually the bottom), usually 35-45 minutes. Salt to taste.

    # Tips

    This will also work at any temperature from 350-450, so you can cook them alongside a chicken or casserole. If you go below 400, turn up the heat for the last 5 or 10 minutes to make sure they brown. At 450, you may want to cover them with foil for the first half of the cooking time so they don’t scorch.

    You don’t have to line your baking dish with foil, but it makes clean-up easier.

    These reheat beautifully, so you can make them ahead of time. Cook them until they just start to brown, then give them another 10ish minutes in the oven to heat through and brown.

    # Author

    This recipe was contributed by Jen Looper, via QuickNoms reader Nadira Jamal.

    ← →

    - + diff --git a/recipes/strawberry-mush.html b/recipes/strawberry-mush.html index 3100e63..11ad8b0 100644 --- a/recipes/strawberry-mush.html +++ b/recipes/strawberry-mush.html @@ -11,7 +11,7 @@ - + @@ -31,7 +31,7 @@ Tags: Dessert -

    # Strawberry Mush

    When I was a child, my Mom would make this simple desert for me.

    As an adult, I still enjoy this treat very much.

    # Ingredients

    # Method

    # Tips

    My mom did not really have a specific amount for each ingredient, so this is roughly what I have been using to make the dessert. Feel free to adjust the ingredient measurements to what suits you!

    # Author

    Crislana Rafael

    +

    # Strawberry Mush

    When I was a child, my Mom would make this simple desert for me.

    As an adult, I still enjoy this treat very much.

    # Ingredients

    # Method

    # Tips

    My mom did not really have a specific amount for each ingredient, so this is roughly what I have been using to make the dessert. Feel free to adjust the ingredient measurements to what suits you!

    # Author

    Crislana Rafael

    ← →

    - + diff --git a/recipes/sweet-potato-lentil-curry.html b/recipes/sweet-potato-lentil-curry.html index 47c71be..8dbda6a 100644 --- a/recipes/sweet-potato-lentil-curry.html +++ b/recipes/sweet-potato-lentil-curry.html @@ -11,7 +11,7 @@ - + @@ -31,7 +31,7 @@ Tags: Dinner -

    # Sweet Potato and Red Lentil Curry

    This curry is one of my absolute favorites for the cold season! It serves 3 people.

    # Ingredients

    # Tools

    # Method

    1. Peel the sweet potatoes and dice them
    2. Dice the bell pepper
    3. Peel and cut the garlic into fine pieces, or use a garlic press
    4. Cut the onions into small pieces
    5. Heat the olive oil in a large pot on medium heat and sauté the onions
    6. Add the garlic and fry along briefly, then add the sweet potatoes and the bell pepper
    7. Add the tomato puree and the spices and fry along briefly
    8. Add the lentils, coconut milk and vegetable broth and stir well
    9. Let it simmer for about 25 minutes

    Enjoy! 😃

    # Tips

    This recipe tastes even better the next day, and is also freezer-friendly.

    # Author

    Andrea Busse

    +

    # Sweet Potato and Red Lentil Curry

    This curry is one of my absolute favorites for the cold season! It serves 3 people.

    # Ingredients

    # Tools

    # Method

    1. Peel the sweet potatoes and dice them
    2. Dice the bell pepper
    3. Peel and cut the garlic into fine pieces, or use a garlic press
    4. Cut the onions into small pieces
    5. Heat the olive oil in a large pot on medium heat and sauté the onions
    6. Add the garlic and fry along briefly, then add the sweet potatoes and the bell pepper
    7. Add the tomato puree and the spices and fry along briefly
    8. Add the lentils, coconut milk and vegetable broth and stir well
    9. Let it simmer for about 25 minutes

    Enjoy! 😃

    # Tips

    This recipe tastes even better the next day, and is also freezer-friendly.

    # Author

    Andrea Busse

    ← →

    - + diff --git a/recipes/sweet-rice.html b/recipes/sweet-rice.html index 58ee3be..80bd1c6 100644 --- a/recipes/sweet-rice.html +++ b/recipes/sweet-rice.html @@ -11,7 +11,7 @@ - + @@ -33,7 +33,7 @@ Dessert Portugal -

    # Sweet Creamy Rice

    This is a traditional Portuguese sweet, sprinkled with cinnamon, usually cooked by our grandmothers with love

    # Ingredients

    # Tools

    # Method

    # Tips

    It should be served warm or cold in small bowls or on a platter, sprinkled with cinnamon. Enjoy!

    # Author

    This recipe was contributed by Sofia Rebelo

    +

    # Sweet Creamy Rice

    This is a traditional Portuguese sweet, sprinkled with cinnamon, usually cooked by our grandmothers with love

    # Ingredients

    # Tools

    # Method

    # Tips

    It should be served warm or cold in small bowls or on a platter, sprinkled with cinnamon. Enjoy!

    # Author

    This recipe was contributed by Sofia Rebelo

    ← →

    - + diff --git a/recipes/turkish-kofte.html b/recipes/turkish-kofte.html index 6493e7d..15980c7 100644 --- a/recipes/turkish-kofte.html +++ b/recipes/turkish-kofte.html @@ -11,7 +11,7 @@ - + @@ -35,7 +35,7 @@ Lunch Turkey -

    # Kofte

    Kofte is a popular meatball type of dish in Turkey and the middle east. We have many kofta recipes and kebabs in Turkish cuisine.

    # Ingredients

    # To serve:

    # Tools

    # Method

    # Tips

    Add kofte pieces leaving space between them and cook on medium heat until both sides and inside are fully cooked.

    # Author

    Eda Yavuz

    +

    # Kofte

    Kofte is a popular meatball type of dish in Turkey and the middle east. We have many kofta recipes and kebabs in Turkish cuisine.

    # Ingredients

    # To serve:

    # Tools

    # Method

    # Tips

    Add kofte pieces leaving space between them and cook on medium heat until both sides and inside are fully cooked.

    # Author

    Eda Yavuz

    ← →

    - + diff --git a/recipes/turkish-menemen.html b/recipes/turkish-menemen.html index 0f80b8f..d4c6d17 100644 --- a/recipes/turkish-menemen.html +++ b/recipes/turkish-menemen.html @@ -11,7 +11,7 @@ - + @@ -27,21 +27,21 @@ Front-End Foxes (opens new window)
    GitHub - (opens new window)
    + (opens new window)
    Tags: Breakfast Turkey -

    # Menemen

    I love eating menemen at the breakfast. It is easy to cook and so yummy. You can eat menemen with bread.

    # Ingredients

    • 3 eggs
    • 2 tomatoes
    • Oil
    • 1 Onion
    • 2 Green Pepper
    • A cup of kashar cheese
    • Salt

    # Tools

    • pan
    • grater for cheese and tomatoes

    # Method

    Grate tomatoes and kashar cheese.

    Sauté the onion and peppers with oil.

    Then, add tomatoes and salt.

    Stir for a bit until the tomatoes are nice and hot.

    Add the scrambled eggs and let them cook.

    Then mix them up. After a couple of minutes, add kashar cheese and close the cover of pan.

    After two minutes, open the cover and enjoy your menemen 😃

    # Tips

    While they are cooking stir them until you added kashar cheese. After that, just wait for cookinbg with steam.

    # Author

    Yeşim Akar Hozman (opens new window)

    Last Updated: 10/1/2022, 3:24:56 AM

    +

    # Menemen

    I love eating menemen at the breakfast. It is easy to cook and so yummy. You can eat menemen with bread.

    # Ingredients

    • 3 eggs
    • 2 tomatoes
    • Oil
    • 1 Onion
    • 2 Green Pepper
    • A cup of kashar cheese
    • Salt

    # Tools

    • pan
    • grater for cheese and tomatoes

    # Method

    Grate tomatoes and kashar cheese.

    Sauté the onion and peppers with oil.

    Then, add tomatoes and salt.

    Stir for a bit until the tomatoes are nice and hot.

    Add the scrambled eggs and let them cook.

    Then mix them up. After a couple of minutes, add kashar cheese and close the cover of pan.

    After two minutes, open the cover and enjoy your menemen 😃

    # Tips

    While they are cooking stir them until you added kashar cheese. After that, just wait for cookinbg with steam.

    # Author

    Yeşim Akar Hozman (opens new window)

    ← - Nigerian Unripe Plantain Porridge + + Egg Noodles →

    - + diff --git a/recipes/ukrainian-varenyky.html b/recipes/ukrainian-varenyky.html index 9487114..7c95bfb 100644 --- a/recipes/ukrainian-varenyky.html +++ b/recipes/ukrainian-varenyky.html @@ -11,7 +11,7 @@ - + @@ -33,7 +33,7 @@ Dinner Ukraine -

    # Ukrainian Varenyky

    Varenyky are traditional Ukrainian dumplings with a variety of fillings from sweet like cherries to sour like Sauerkraut. Each Ukrainian host has an own recipe of varenyky, but the cooking method stays the same: wrapping unleavened dough around the filling. Even Nikolai Gogol wrote about the dish, carrying a useful tip throughout the centuries: don’t forget to serve sour cream and dip varenyky in it before eating.

    # Ingredients

    For dough:

    For the filling:

    # Tools

    # Method

    1. Wash and peel the potatoes, wash once again. Cut in large pieces. Put the potatoes in a saucepan and pour it with cold water, add salt and put on medium heat. Bring the water to a boil, then reduce the heat and cook until ready for about 25 minutes.
    2. Peel the onion and cut in cubes. Preheat the frying pan with vegetable oil and fry the onion on medium heat until golden for about 5 minutes, occasionally stirring with a spatula.
    3. Drain the water from boiled potatoes. Add butter, a third part of the fried onions and blend the potatoes. Add salt, pepper to taste and mix thoroughly with a spoon. Put the filling in a plate and leave to cool off.
    4. Pour kefir and soda into a separate bowl, add salt and mix thoroughly. Then add the flour by half a glass each time, carefully mixing with a spoon. Spread the dough on the processing board for kneading and knead until homogeneous. It shouldn't stick to hands.
    5. Cut off a 2cm dough strip and cut it into cubes on the processing board. Mash the cubes in flour on both sides and roll out with a rolling pin.
    6. Put the potato filling in the middle of the circle of dough and pinch the edges. Put dumplings on a processing board sprinkled with flour, so that they do not stick to the surface. The dough is enough for about 25 varenyky. You can freeze dumplings in a freezer and cook them later.
    7. Pour cold water in a saucepan, salt to taste and boil on high heat. Put the dumplings in boiling water, moving them with a spatula so that they do not stick to the bottom of the pan. Leave to cook on medium heat. Remove the heat in 2-3 minutes after the dumplings pop up on the surface. Dry the water, put varenyky in a bowl. Mix with the rest of the fried onion. Serve hot with sour cream.

    # Tips

    There's hardly a more iconic Ukrainian dish than varenyky with potatoes. The most important part of the recipe is preparing the dough. Don't worry if varenyky don't come out picture-perfect at the first attempt - usually, it takes years of practice. Make sure kefir is room temperature before following the recipe.

    # Author

    Liuba Kuibida

    +

    # Ukrainian Varenyky

    Varenyky are traditional Ukrainian dumplings with a variety of fillings from sweet like cherries to sour like Sauerkraut. Each Ukrainian host has an own recipe of varenyky, but the cooking method stays the same: wrapping unleavened dough around the filling. Even Nikolai Gogol wrote about the dish, carrying a useful tip throughout the centuries: don’t forget to serve sour cream and dip varenyky in it before eating.

    # Ingredients

    For dough:

    For the filling:

    # Tools

    # Method

    1. Wash and peel the potatoes, wash once again. Cut in large pieces. Put the potatoes in a saucepan and pour it with cold water, add salt and put on medium heat. Bring the water to a boil, then reduce the heat and cook until ready for about 25 minutes.
    2. Peel the onion and cut in cubes. Preheat the frying pan with vegetable oil and fry the onion on medium heat until golden for about 5 minutes, occasionally stirring with a spatula.
    3. Drain the water from boiled potatoes. Add butter, a third part of the fried onions and blend the potatoes. Add salt, pepper to taste and mix thoroughly with a spoon. Put the filling in a plate and leave to cool off.
    4. Pour kefir and soda into a separate bowl, add salt and mix thoroughly. Then add the flour by half a glass each time, carefully mixing with a spoon. Spread the dough on the processing board for kneading and knead until homogeneous. It shouldn't stick to hands.
    5. Cut off a 2cm dough strip and cut it into cubes on the processing board. Mash the cubes in flour on both sides and roll out with a rolling pin.
    6. Put the potato filling in the middle of the circle of dough and pinch the edges. Put dumplings on a processing board sprinkled with flour, so that they do not stick to the surface. The dough is enough for about 25 varenyky. You can freeze dumplings in a freezer and cook them later.
    7. Pour cold water in a saucepan, salt to taste and boil on high heat. Put the dumplings in boiling water, moving them with a spatula so that they do not stick to the bottom of the pan. Leave to cook on medium heat. Remove the heat in 2-3 minutes after the dumplings pop up on the surface. Dry the water, put varenyky in a bowl. Mix with the rest of the fried onion. Serve hot with sour cream.

    # Tips

    There's hardly a more iconic Ukrainian dish than varenyky with potatoes. The most important part of the recipe is preparing the dough. Don't worry if varenyky don't come out picture-perfect at the first attempt - usually, it takes years of practice. Make sure kefir is room temperature before following the recipe.

    # Author

    Liuba Kuibida

    ← →

    - + diff --git a/recipes/vegan-chocolate-mousse.html b/recipes/vegan-chocolate-mousse.html index 99d7166..1d07da4 100644 --- a/recipes/vegan-chocolate-mousse.html +++ b/recipes/vegan-chocolate-mousse.html @@ -11,7 +11,7 @@ - + @@ -36,7 +36,7 @@ Pour the mixture into serving cups or ramekins Put them in the fridge until set, at least 4 hours When ready to serve, sprinkle some toasted coconut flakes and raspberries on top. -Enjoy!

    # Tips

    You may need more maple syrup depending on your taste!

    # Author

    Recipe by Anh P.

    +Enjoy!

    # Tips

    You may need more maple syrup depending on your taste!

    # Author

    Recipe by Anh P.

    ← →

    - + diff --git a/recipes/zucchini-bread.html b/recipes/zucchini-bread.html index 0d9e73d..5d5c57b 100644 --- a/recipes/zucchini-bread.html +++ b/recipes/zucchini-bread.html @@ -11,7 +11,7 @@ - + @@ -31,7 +31,7 @@ Tags: Dessert -

    # Zucchini Bread

    A great way to sneak in some vegetables and use up end of summer zucchini!

    # Ingredients

    # Tools

    # Method

    Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan with nonstick cooking spray or butter and set aside.

    In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

    In a large bowl, stir together the sugar, eggs, and oil until smooth. Add the shredded zucchini and vanilla extract and mix until well combined.

    Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in the chocolate chips.

    Pour the batter into the greased pan. Bake until golden and a toothpick comes out clean, about 1 hour.

    Remove from the oven and let it cool completely before slicing.

    # Tips

    # Pascalle D

    +

    # Zucchini Bread

    A great way to sneak in some vegetables and use up end of summer zucchini!

    # Ingredients

    # Tools

    # Method

    Preheat oven to 350 degrees. Grease a 9×5-inch loaf pan with nonstick cooking spray or butter and set aside.

    In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.

    In a large bowl, stir together the sugar, eggs, and oil until smooth. Add the shredded zucchini and vanilla extract and mix until well combined.

    Add the dry ingredients and mix until just combined, don’t over mix. Gently fold in the chocolate chips.

    Pour the batter into the greased pan. Bake until golden and a toothpick comes out clean, about 1 hour.

    Remove from the oven and let it cool completely before slicing.

    # Tips

    # Pascalle D

    ← →

    - + diff --git a/tags.html b/tags.html index 4358daa..4f0488b 100644 --- a/tags.html +++ b/tags.html @@ -11,7 +11,7 @@ - + @@ -37,7 +37,7 @@ Condiment

    Breakfast -

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    Kenya

    Dinner @@ -69,7 +69,7 @@ Turkey

    Ukraine -

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