publish recipes

.bookmarks

@@ -0,0 +1,2 @@
+Breakfast/Irish Breakfast.cook
+Components/Beans.cook

.gitignore

@@ -1 +1,3 @@
 .DS_Store
+.shopping-list
+.shopping-checked

Alina's Basket.cook

@@ -1 +0,0 @@
-Add @spinach, @grated mozzarella{250%g}, @courgettes{2%medium}, @cauliflower, @broccoli{}, @aubergine{1%medium}, @chicken thighs{800%g}, @chicken fillets{800%g}, @avocado{4%medium}, @rashers, @cherry tomatoes{250%g}, @bell pepper{3%medium}, @feta, @mushrooms{300%g}, @curd cheese{}

Baking/Brazilian Cheese Bread.cook

@@ -0,0 +1,11 @@
+Heat the oven to 220C/200C fan/gas 7. @butter a baking sheet and set aside.
+
+Heat the @milk{250%ml}, @butter{125%g} and @salt{1%tsp} in a #medium saucepan{} and bring to a boil. Remove from the heat and add the @tapioca flour{300%g}. Stir vigorously, then leave to cool a little.
+
+Pour the dough into a standing mix to beat the dough until its cool, or use a wooden spoon and beat by hand.
+
+Beat the @eggs{2} in one at a time, waiting until each is completely incorporated before adding the next.
+
+When the dough is glossy and mixed, add the @parmesan{100%g}. Beat again until mixed.
+
+Spoon the dough onto the baking sheet in 1 tbsp balls, 5cm apart. Bake for ~{30%mins} until crisp and golden. Remove from the oven and eat while still warm.

Baking/Napoleon.cook

@@ -0,0 +1,29 @@
+Mix @water{2/3%cup}, @white vinegar{1%tbsp}, and @vodka{3%tbsp}(replace with water if not using) in a cup. In a separate cup, whisk together @eggs{2} and @salt{1/8%tsp}. Combine mixtures of two cups and stir to combine.
+
+Add @all-purpose flour{5%cups} to the cup of your food processor. Now add cold or frozen @butter{3.5%sticks}, and pulse or process until the crumbs are pea-size. Alternatively, pour the flour onto a cutting board, then add cold, cubed butter, and using a long, sharp knife, keep cutting and mixing the mixture until the pieces are pea-size.
+
+Add the liquid ingredients and continue pulsing or mixing until the dough starts sticking to itself a bit, but is not formed yet. Pour the content of the food processor bowl onto a work surface and start gathering and pressing the dough together with your hands, trying to work it as little as possible. Form a ball and knead it for a couple of seconds until a dough forms. 
+
+Shape the dough into a log and then cut it into 12 equal pieces. Roll each piece into a ball, cover, and refrigerate for about an hour to allow the liquid to hydrate the flour. This will also make it easier to roll the dough out later.
+
+In a #6qt pot{}, whisk together @egg yolks{7} and @granulated sugar{1.5-2.25%cups}, adding about 1/4 cup of @milk{5.5%cups} to make it easier to mix into a smooth mixture. Add the @all-purpose flour{2/3%cup} and whisk again, forming a very uniform, clump-free batter. Add another 1/4 cup of @milk{5.5%cups} to make it easier.
+
+Heat the remaining @milk{5.5%cups} in a #saucepot{} or a microwave. If heating on a stovetop, make sure to heat over medium-low heat and stir continuously to prevent scorching. Temper the egg yolk mixture by slowly pouring the hot milk in, all the while mixing. Adding the hot milk gradually will prevent the eggs from curdling and separating.
+
+Set over medium heat and cook for 2-3 minutes past coming to a boil, whisking constantly to prevent scorching. Add @vanilla extract{1%tbsp} and stir to incorporate. Add @unsalted butter{1.75%sticks}, allow to melt, and stir the custard into a smooth mixture.
+
+Allow the custard to cool by pouring it into a #jelly roll baking sheet{}, covering it with plastic wrap so it touches the custard, which will prevent a film from forming. Do not refrigerate, just bring to room temperature.
+
+Preheat oven to 400°F. Set the rack in the middle. Place a damp kitchen towel on the table, then put an upside-down #jelly roll baking pan{} on top. Roll out 1 dough ball into an 11-12 inch circle, dusting the top surface with @all-purpose flour{} as needed. Pierce with a fork about every 1 inch - this will prevent large bubbles from forming as it bakes.
+
+Bake each puff pastry cake layer for 5-7 minutes or until lightly golden. Then, remove from the oven and place a 10-inch plate or lid on top and cut around it with a sharp knife, collecting all scraps to a bowl. Allow to cool. Repeat with the rest of the dough. Crumble all the cake scraps.
+
+Place a dab of frosting on a serving platter, top with the first cake layer and press to adhere. Optional: To keep the cake edges perfectly straight, fasten a 10-inch cake ring around the first cake layer. The rest of the cake will be assembled inside this ring. Reserve and refrigerate about 1 cup of custard for covering the sides later.
+
+Spread about 4 large spoonfuls of Napoleon Custard into an even layer. Repeat with the rest of the custard and cake, finishing with a layer of custard on top. Sprinkle the top with some of the crumbled-up cake scraps to keep the custard from drying out.
+
+Leave the cake at room temperature for 12 hours, then refrigerate for another 12 hours. Or just refrigerate the cake for 48 hours before continuing with the next step.
+
+Unmold the cake by running a thin knife between the cake and the ring. Remove the ring. Take the reserved custard and smooth over the sides of the cake. Set the cake on a #cake stand{}, over a #baking sheet{}. Take a handful of cake scraps and press them against the sides of the cake, allowing the rest to fall into the baking sheet.
+
+Continue going around the cake sides in the above-described manner. Sprinkle the leftover puff pastry cake crumbs over the top of the cake. Top with @berries{2-3%cups} and sprinkle with powdered sugar if desired. Serve chilled.

Baking/Nut roll.cook

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+---
+time required: 90 minutes
+---
+
+===== Nut roll ======
+
+Add @sugar{1%tbsp} and @yeast{15%g} to the warm @milk{250%ml}.
+Mix well until the yeast is fully dissolved. ss
+
+> This recipe is reconstruction of my grandma's recipes,
+> I tried to reduce sugar amount though.
+
+Add @flour{5%tbsp} from the total amount and whisk the mixture
+into a batter-like consistency, similar to pancake batter.
+Cover with a #towel{} and place in a warm place for ~{30%minutes}.
+
+The dough should rise, and bubbles will form on the surface.
+
+Add @egg{1}, @sugar{100%g}, @vanilla sugar{1%packet}, and
+melted @butter{50%g} to the mixture. Whisk thoroughly.
+
+Gradually add the rest of the @flour{495%g} in two stages and
+knead the dough.
+
+Knead for ~{10-15%minutes}. Cover the dough and place it
+in a warm place for ~{1.5%hours}
+
+== Fillings ==
+
+Grind the stuff. Mix them together.
+
+== Assembly ==
+
+Divide the dough into two equal pieces.
+
+Dust the surface with flour and roll the dough into a rectangle
+about 0.5 cm thick.
+
+Generously spread the nut filling over the dough, distributing it
+evenly. Leave an empty space along the edges so the roll seals properly.
+
+Carefully roll the dough into a log, pressing it firmly to
+avoid air pockets.
+
+Place it on a baking sheet lined with parchment paper.
+
+Roll out the second piece of dough and form another roll in
+the same way.
+
+Cover the rolls with a towel and let them rest for 20 minutes.
+
+Then brush them with @egg yolk{1} and bake in a preheated oven
+ at 170°C for ~{50-60%minutes}.

Baking/Tarte tatin.cook

@@ -1,13 +0,0 @@
->> source: https://www.bbcgoodfood.com/recipes/tarte-tatin
->> time required: 95 minutes
->> image: https://images.immediate.co.uk/production/volatile/sites/30/2020/08/tarte-tatin-502b8b9.jpg
-
-Roll the @pastry{300%g} to a 3mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide. Lightly prick all over with a fork, place on a baking sheet, then cover and freeze while preparing the @apples (Braeburn, Cox’s Orange Pippin or Adam’s Pearmain){6}.
-
-Heat oven to 180C/160C fan/gas 4. Peel, quarter and core the apples. Put the @golden caster sugar{100%g} in a #20cm ovenproof heavy-based frying pan{} and place over a medium-high heat. Cook the sugar for ~{5%min} to a dark amber caramel syrup that’s starting to smoke, then turn off the heat and stir in the 60g diced chilled @butter{60%g}.
-
-To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the dish first, rounded-side down, then fill in the middle in a similar fashion. Gently press with your hands to ensure there are no gaps. Brush the fruit with the melted @butter{20%g}.
-
-Bake in the oven for ~{30%min}, then remove and place the disc of frozen puff pastry on top – it will quickly defrost. Tuck the edges down the inside of the dish and, with a knife, prick a few holes in the pastry to allow steam to escape. Bake for a further ~{40%min} until the pastry is golden brown and crisp.
-
-Allow to cool to room temperature for 1 hr before running a knife around the edge of the dish and inverting it onto a large serving plate that is deep enough to contain the juices. Serve with @crème fraîche{} or vanilla ice cream.

Baking/Vegetable samosas.cook

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+Set a #large pan{} of salted water to boil.
+
+Peel and chop @potatoes{400%g} into rough 2.5cm chunks, then break the @cauliflower{250%g} into florets so they’re roughly the same size.
+
+Add the potatoes to boiling water and cook for ~{12%minutes}, or until tender, adding the cauliflower after 3 minutes. Add the @frozen peas{125%g} for the final minute, then drain.
+
+Peel and finely chop the @onion{1} and @garlic{2%cloves}, then peel and finely grate the @ginger{5%cm}.
+
+Drizzle a lug of @oil into a #large non-stick frying pan{} over a medium heat, add the @cumin seeds{1%tsp} and onion and cook for ~{8%minutes}, or until softened but not coloured. Stir in the garlic and ginger, then fry for a further few minutes.
+
+Bash the @fennel seeds{1/2%tsp} to a fine powder and add to the pan along with the @garam masala{1%tsp} and @ground coriander{1%tsp}. Stir well.
+
+Stir the cooked veg into the pan and crush gently with a potato masher – don't overdo it: you want a fairly chunky mixture. Squeeze in the @lemon{1/2} juice and season to taste. Leave to cool, then pick, finely chop and stir in the @coriander leaves{1/2%bunch}.
+
+Preheat the oven to 180ºC/350ºF/gas 4. Lightly grease a large baking tray with @oil.
+
+On a flour-dusted surface, halve the dough and roll out each portion to about 3cm thick. Using a 7cm pastry cutter, stamp out as many circles as you can, then roll into rounds, roughly ½cm thick and 18cm in diameter.
+
+Cut each round in half, then brush the straight edges with a little water. Roll into a cone shape, bringing the straight edges together and pressing lightly to seal.
+
+Spoon in the filling, brush the exposed dough with a little water, then fold over and press to seal. Place onto the prepared baking tray, then repeat with the remaining ingredients, keeping the samosas covered with a damp tea towel as you go.
+
+Brush the samosas with a little oil and bake for ~{45%minutes}, or until golden and piping hot through. Serve straightaway with mango chutney.

Baking/Zapekanka.cook

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+Preheat oven to 180C. Brush your baking pan with melted/softened @butter{} (or spray with oil) and sprinkle with @flour.
+
+In a #large bowl{}, whisk together the @eggs{5%medium}, @sugar{¾%cup}, @milk{½%milk}, @flour{½%cup}, @vanilla extract{2%tsp}, and @sea salt{¼%tsp} (all the ingredients except for the farmer's cheese and raisins).
+
+Stir in the @farmer's cheese{900%g} and mix really well to combine and make sure there are no farmer's cheese clumps remaining.
+
+Pour the batter into the prepared #pan and bake at 180C for ~{40-60%minutes}, or until the center is set and forms a thin crust (no batter stuck to the spoon when gently touched). The cheesecake will puff up and the edges will be golden brown. The baking time will depend on the size and shape of your pan, start checking on the cake after 40 minutes.
+
+Allow to cool to room temperature before sprinkling with powdered sugar or slicing. Serve at room temperature or chilled with berry sauce, whipped cream, or ice cream.

Baking/Zebra Cake.cook

@@ -0,0 +1,29 @@
+---
+source: https://lifehacker.ru/pirog-zebra-recepty/
+---
+
+Combine the @flour{250%g} and @baking soda{1%teaspoon}.
+
+In a separate #bowl, whisk the @eggs{4} with @sugar{300%g} using a #mixer{} until you get a smooth, light, creamy mixture.
+
+Add the @sour cream{200%g} to the eggs, whisk again, then pour in the melted @butter{100%g} and mix once more.
+
+Gradually add the flour and whisk thoroughly.
+
+Divide the dough into two parts.
+
+To one part, add the @cocoa powder{2%tbsp} and mix until smooth.
+
+Line the bottom of a #baking pan{} with parchment paper and grease the bottom and sides with @butter.
+
+Place 2 tablespoons of the light dough in the center.
+
+Then, pour the same amount of the chocolate mixture over it.
+
+Continue layering the dough until it's all used up.
+
+You can create a beautiful pattern on the cake. To do this, use a #wooden stick{} to draw lines from the edge of the pan to the center at different places.
+
+Place the pan in a preheated #oven{} at 180°C for about ~{40%minutes}.
+
+Check readiness with a toothpick—it should come out dry when inserted into the center of the cake.

Breakfast/American Pancakes.cook

@@ -0,0 +1,26 @@
+---
+Title: American Pancakes
+Author: [Your Name]
+Cuisine: American
+Course: Breakfast
+---
+
+Retrieve from the refrigerator in advance so it's at room temperature.
+
+Pour @buttermilk{0.5%l} into a #bowl. Add @egg{1}, @salt{1/3%tsp}, and @sugar{1.5%tbsp}. Mix well.
+
+Add sifted @flour{2.5%cups} and @baking soda{0.5%tsp}. Mix thoroughly.
+
+Leave the batter for ~{30%minutes} to allow the buttermilk and baking soda to react.
+
+After half an hour, when bubbles form on the surface of the batter, you can start frying.
+
+Heat @vegetable oil{}. 
+
+Take the batter with a spoon from the edge, carefully place it on the pan, and fry over medium heat.
+
+When bubbles start to appear and burst on the surface, flip to the other side.
+
+Serve the ready pancakes with sour cream, jam, or just as they are.
+
+

Breakfast/Cheese omelette with vegetables.cook

@@ -1,16 +0,0 @@
->> servings: 1
->> produce: 240%g
->> calories: 345%kkal
->> protein: 23%g
->> total fat: 24%g
->> total carb.: 6%g
-
-Preheat the oven to 180 degrees.
-
-Finely dice @red bell pepper{30%g}, @courgette{30%g}, @tomatoes{30%g} and grate the @mozzarella cheese{30%g}.
-
-Beat the @eggs{2} in a #bowl and add the @double cream{30%g}, @salt{1/4%tsp} and @pepper{1/4%tsp} and whisk well with a fork.
-
-Add the vegetables to the egg mixture and pour it into the #pan, sprinkle with cheese and place in the oven to bake for ~{7%minutes}.
-
-Take an #oven mitt{} and remove the pan from the oven, fold the omelette in half and place on a plate. Garnish with finely chopped fresh parsley and serve with a relish or chutney.

Breakfast/Easy Pancakes.cook

@@ -1,11 +1,18 @@
+---
+quick: true
+servings: 4
+prep time: 10 minutes
+cook time: 15 minutes
+---
+
 Crack the @eggs{3} into a blender, then add the @plain flour{125%g}, @milk{250%ml} and @sea salt{1%pinch}, and blitz until smooth.
 
-Pour into a bowl and leave to stand for 15 minutes.
+Pour into a #bowl and leave to stand for ~{20%minutes}.
 
-Melt the butter (or a drizzle of @oil if you want to be a bit healthier) in a large non-stick #frying pan{} on a medium heat, then tilt the pan so the butter coats the surface.
+Melt the butter in a large non-stick #frying pan{} on a medium heat, then tilt the pan so the butter coats the surface.
 
 Pour in 1 ladle of batter and tilt again, so that the batter spreads all over the base, then cook for 1 to 2 minutes, or until it starts to come away from the sides.
 
 Once golden underneath, flip the pancake over and cook for 1 further minute, or until cooked through.
 
-Serve straightaway with your favourite topping.
+Serve straightaway, topping with @smoked salmon{} or your favorite topping.

Breakfast/French Breakfast.cook

@@ -1 +1,5 @@
-Just do it @croissant{2}, @smoked salmon{50%g}, @salad leaves{30%g}, @soft cheese{20%g}
+---
+fast: true
+---
+
+Make a cut in @croissants{2}. Fill in with @smoked salmon{100%g}, @salad leaves{30%g}, @soft cheese{20%g}

Breakfast/Irish Breakfast.cook

@@ -1 +1,11 @@
-Just do it separately @eggs{2%large}, @bacon{5%strips}, @baked beans{1%can}, @mushrooms{100%g}, @butter{30%g}.
+---
+servings: 2
+---
+
+Fry separately @bacon{5%strips}, @baked beans{1/2%can}, @mushrooms{100%g}, @white pudding{100%g} and @eggs{4%large}. Use a cast-iron pan for the bacon and white pudding to get a nice sear.
+
+For the mushrooms, slice them and sauté in the same pan with the bacon fat to add more flavor.
+
+Scramble the eggs in a separate pan with a touch of @milk{1%tbsp} and season well with @salt and @pepper.
+
+Put everything on a plate and serve with @bread and @butter. Toast the bread for extra crunch.

Breakfast/Mexican Style Burrito.cook

@@ -1,33 +1,26 @@
-Preheat your oven to the lowest setting. Drain the @cannellini beans{2%tins} in a sieve. Place a saucepan on a medium heat.
+---
+servings: 2
+complexity: easy
+tags:
+	- breakfast
+---
 
-Peel and dinely slice the @garlic{2%clove}. add the @olive oil{1%tbsp} and sliced garlic to the hot pan.
+Coarsely grate the @cheddar cheese{25%g}(grated). Cut @lime{} in half and one half into 2 wedges.
 
-Crubmle the @red chilli{1%item} into the pan, then stir and fry until the grlic turns golden.
+> my grand ba did that
 
-Add the @tin tomatoes{2%tins} and drained cannellini beans to the pan, reduce to a low heat and simmer gently for around 20 minutes, or until reduced and nice and thick. Meanwhile...
-
-Peel, halve and finely chop the @red onion{}. Roughly chop the @cherry tomatoes{10}. Finely chop the @coriander{1%bunch} stalks and roughly chop the leaves.
-
-Coarsely grate the @cheddar cheese{75%g}. Cut @lime{} in half and the other @lime{} into six wedges.
-
-Cut the @avocados{2} in half lengthways, use a spppon to sccoop out and dicard the stone, then scoop the fles into a bowl to make your guacamole.
-
-Roughly mash the avocado with the back of a fork, then add the onion, cherry tomatoes, coriander stalks and @ground cumin{1%pinch}. Season with @sea salt{} and @black pepper{} and squeeze in the juice from one of the lime halves.
-
-Mix well then have a taste of your guacoamole and tweak with more salt, pepper and lime jouice until you've got a good balance of flovours and its tasing delicious. Set aside.
-
-Loosely wrap the @tortillas{6%large} in tin foil then pop in the hot oven to warm through, along with two plates. Finely chop the @red chilli{2} and put it aside for later.
+Loosely wrap the @tortillas{2%large} in tin foil then pop in the hot oven to warm through, along with two plates. Finely chop the @red chilli{0.5} and put it aside for later.
 
 Make your table look respectable - get the cutlery, salt and pepper and drinks laid out nicely.
 
-By now your beans should be done, so have a taste and season with salt and pepper. Turn the heat off and pop a lid on th pan sothey stay nice and warm.
+Put a small non-stick saucepan on a low heat. Add the @butter{20%g} and leave to melt. Meanwhile...
 
-Put a small non-stick saucepan on a low heat. Add the @butter{30%g} and leave to melt. Meanwhile...
+Crack the @eggs{3%large} into a bowl, add a pinch of @salt{} and @black pepper{} and beat with a fork. When the buter has melted, add the eggs to the pan. Stir the eggs slowly with a spatula, getting right into the sides of the pan. Cook gently for 5 to 10 minutes until they just start to scramble then turn the heat off - they'll continute to cook on their own.
 
-Crack the @eggs{8%large} into a bowl, add a pinch of @salt{} and @black pepper{} and beat with a fork. When the buter has melted, add the eggs to the pan. Stir the eggs slowly with a spatula, getting right into the sides of the pan. Cook gently for 5 to 10 minutes until they just start to scramble then turn the heat off - they'll continute to cook on their own.
-
-Get two plates and pop a warm tortilla on each one. Divide the scrambled eggs between them then top with a good spoonful of you home-made beans.
+Get two plates and pop a warm tortilla on each one. Divide the scrambled eggs between them then top with a good spoonful of you home-made @./Components/Beans{}.
 
 Scatter each portion with grated cheese and as much chilli as youdare, then roll each tortilla up.
 
-Spoon guacamole and @sour cream{200%ml} on top of each one, scatter with coriander leaves and dust with a little @smoked paprika{1%pinch}. Serve each portion with wedge of lime for squeezing over, and tuck in.
+Spoon @./Components/Guacamole{2%servings} and @sour cream{4%tbsp} on top of each one, scatter with @coriander leaves{} and dust with a little @smoked paprika{1%pinch}.
+
+Serve each portion with wedge of lime for squeezing over, and tuck in.

Breakfast/Salmon bruschetta.cook

@@ -1,12 +0,0 @@
->> servings: 1
->> produce: 180%g
->> calories: 330%kkal
->> protein: 24%g
->> total fat: 15%g
->> total carb.: 26%g
-
-Slice the whole @ciabatta{50%g} loaf in half and then slice the halves lengthwise. Fry the ciabatta halves in a #frying pan{} in a little @oil, a griddle pan gives the best results and makes nice lines as the bread toasts.
-
-Spread the @cottage cheese{50%g} on the toasted ciabatta liberally, cut out the @smoked salmon{80%g} slices and place on the bread with a sprinkling of @capers{5%g} and finally chopped @dill{1%g}.
-
-Serve with a @lemon wedge and freshly cracked @black pepper{}.

Breakfast/Shakshuka eggs.cook

@@ -1,13 +0,0 @@
->> servings: 1
->> produce: 230%g
->> calories: 305%kkal
->> protein: 17.4%g
->> total fat: 16.3%g
->> total carb.: 20.2%g
-
--- TODO include sauce properly
-Prepare the @shakshuka sauce{100%g} first from ./Shakshuka sauce.cook.
-
-Place the sauce in a  #frying pan{} and heat it up slowly, beat @eggs{2} gently.Cook the eggs in a pan over a low heat until light and fluffy.
-
-Serve with warmed or toasted @chiabatta{30%g} bread.

Breakfast/Shakshuka sauce.cook

@@ -1,5 +0,0 @@
->> servings: 4
-
-Peel the @onions{200%g} and finely slice them, core and deseed the @red bell peppers{400%g}, slice them into thin julienne slices.
-
-Heat a #frying pan{} and sauté the vegetables in a little oil until softened, then add the @salt{1%tsp}, @cumin ground{1/5%tsp}, @smoked paprika{1/5%tsp}, @sugar{1%tsp} and @chopped tomatoes{1%tin}. Bring the sauce to a gentle simmer to reduce slightly then taste for seasoning and remove from the heat. Serve with eggs and ciabatta bread.

Breakfast/Shakshuka.cook

@@ -1,3 +1,3 @@
-Heat the @oil{1%tbsp} in a frying pan that has a lid, then soften @red onions{2}, @red chilli{}, @garlic{1%clove} and @coriander{bunch%small} stalks for 5 mins until soft. Stir in the @tin tomatoes{1} and @caster sugar{1%tsp}, then bubble for 8-10 mins until thick. Can be frozen for 1 month.
+Heat the @oil{1%tbsp} in a #frying pan{} that has a lid, then soften @red onions{2}, @garlic{1%clove} and @coriander{bunch%small} stalks for 5 mins until soft. Stir in the @tin tomatoes{1} and @caster sugar{1%tsp}, add @cumin ground{} then bubble for 8-10 mins until thick. Can be frozen for 1 month.
 
 Using the back of a large spoon, make 4 dips in the sauce, then crack an @egg{4} into each one. Put a lid on the pan, then cook over a low heat for 6-8 mins, until the eggs are done to your liking. Scatter with the coriander leaves and serve with crusty bread.

Breakfast/Smoothie bowl.cook

@@ -1,9 +1 @@
->> servings: 1
->> produce: 360%g
->> calories: 391%kkal
->> protein: 11.8%g
->> total fat: 10%g
->> total carb.: 63%g
-
--- TODO add options for fresh or frozen
 Blend @strawberries{50%g}, @banana{1}, @blueberries{50%g}, @milk{100%g}, @oat flakes{30%g}, @chia seeds{10%g}, @granola{10%g}, @salt{1%g} with a #blender, allow to settle for ~{10%minutes}, pour into a #bowl and garnish with @fresh blueberries{10%g} and @fresh raspberries{10%g}. You can use fresh or frozen fruit for this smoothie.

CLAUDE.md

@@ -0,0 +1,121 @@
+# CLAUDE.md
+
+This file provides guidance to Claude Code (claude.ai/code) when working with code in this repository.
+
+## Project Overview
+
+This is a recipe collection and meal planning system using the CookLang format, designed to work with the CookCLI tool. The repository contains structured recipes in `.cook` files organized by category, along with configuration for shopping lists, ingredient metadata, and meal planning.
+
+## Essential Commands
+
+### Read a recipe
+```sh
+cook recipe read "Root Vegetable Tray Bake.cook"
+```
+
+### Generate shopping list
+```sh
+cook shopping-list \
+  "Neapolitan Pizza.cook" \
+  "Root Vegetable Tray Bake.cook" \
+  "Snack Basket I.cook"
+```
+
+### Run local web server
+```sh
+cook server
+```
+Then open http://127.0.0.1:9080 in browser.
+
+## Repository Structure
+
+### Recipe Organization
+- **By meal type**: `/Breakfast/`, `/Lunches/`, `/Dinners/`, `/Snacks/`, `/Sides/`
+- **By cuisine**: `/French/`, `/Turkish/`, `/Russian New Year/`
+- **By cooking method**: `/Slowcooker/`, `/Stir Fry/`, `/Traybake/`, `/Baking/`
+- **By special purpose**: `/Components/` (reusable elements), `/Freezable/`, `/Plans/` (meal plans)
+
+### Configuration System
+- `/config/aisle.conf` - Shopping list organization by grocery store aisles
+- `/config/units.yml` - Unit conversion definitions
+- `/config/ingredients/*/` - Per-ingredient metadata including:
+  - `market.yml` - Store prices
+  - `nutrition_facts.yml` - Nutritional information
+  - `physics.yml` - Physical properties
+  - `tags.yml` - Categorization
+
+## CookLang Syntax
+
+### Basic Format
+- **Ingredients**: `@ingredient{quantity%unit}` (e.g., `@garlic{3%cloves}`)
+- **Equipment**: `#equipment{}` (e.g., `#mixing bowl{}`)
+- **Time**: `~{duration}` (e.g., `~{2%hours}`)
+- **Recipe references**: `@./path/to/recipe{}` for meal plans
+
+## Meal Plan Format
+
+Meal plans use a structured day-by-day format with markdown headers and CookLang syntax:
+
+```
+==Day 1==
+
+Breakfast:
+- @./Breakfast/Pancakes{3} with @maple syrup{2%tbsp} and @butter{1%tbsp}
+- @coffee{1} with @cream{1%tbsp}
+
+Lunch:
+- @./Lunches/Cheeseburger{1} with @fries{1%portion}
+- @cola{1%can}
+
+Dinner:
+- @nachos{1%plate} with @cheddar{1%cup}, @jalapeños{1%tbsp}
+- @./Dinners/Chicken quesadilla{1}
+
+==Day 2==
+...
+```
+
+### Meal Plan Conventions
+- **Day headers**: Use `==Day N==` format
+- **Meal sections**: `Breakfast:`, `Lunch:`, `Dinner:` (can include other meals)
+- **Recipe references**: `@./Category/Recipe Name{quantity}` for linking to recipe files
+- **Direct ingredients**: `@ingredient{quantity%unit}` for simple additions
+- **Combining**: Mix recipe references with direct ingredients using "with"
+
+### YAML Frontmatter
+Recipes can include metadata like:
+```yaml
+---
+servings: 4
+prep_time: 15 minutes
+cook_time: 30 minutes
+---
+```
+
+## Working with Recipes
+
+### Recipe Categories
+- Individual recipes are in category directories
+- "Basket" files (e.g., `Fruit Basket I.cook`) are ingredient collection lists
+- `/Plans/` contains meal planning files that reference multiple recipes
+- `/Components/` contains reusable recipe elements like doughs and sauces
+
+### Ingredient Management
+When adding new ingredients, consider updating:
+1. `/config/aisle.conf` for shopping list organization
+2. Ingredient-specific configuration in `/config/ingredients/[ingredient-name]/`
+
+### File Naming
+- Use descriptive names with proper capitalization
+- `.cook` extension for all recipe files
+- Organize into appropriate category directories
+
+## Integration Notes
+
+This repository is designed to work with the CookCLI ecosystem for:
+- Automated shopping list generation
+- Web-based recipe browsing
+- Meal planning and scheduling
+- Nutritional analysis and reporting
+
+Refer to [cooklang.org](https://cooklang.org/cli/help/) for comprehensive CookCLI documentation.

Components/Beans.cook

@@ -0,0 +1,11 @@
+---
+servings: 6
+---
+
+Preheat your oven to the lowest setting. Drain the @cannellini beans{2%tins} in a sieve. Place a saucepan on a medium heat.
+
+Peel and dinely slice the @garlic clove{2}. Add the @olive oil{1%tbsp} and sliced garlic to the hot pan.
+
+Crubmle the @red chilli{1%item} into the pan, then stir and fry until the grlic turns golden.
+
+Add the @tin tomatoes{2%tins} and drained cannellini beans to the pan, reduce to a low heat and simmer gently for around 20 minutes, or until reduced and nice and thick.

Components/Dumplings Dough.cook

@@ -0,0 +1,17 @@
+---
+yield: 1 kg
+---
+
+Add the @flour{650%g} and @salt{1%tsp} to the #mixing bowl{}. Mix on low speed for 10 seconds to combine.
+
+In a separate #bowl{}, whisk the @egg{1%large}. Add into the flour mix. Also add @oil{3%tbsp}.
+
+Gradually pour @water{250%ml}(warm) into the stand mixer bowl while the mixer is running on low speed.
+
+Once the dough starts to come together, increase the speed to medium-low. Knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky but not sticky.
+
+If the dough is too sticky, add a tablespoon of flour at a time. If it’s too dry, add a teaspoon of water.
+
+Remove the dough from the mixer, shape it into a ball, and wrap it in plastic wrap or place it in a bowl covered with a damp cloth.
+
+Let the dough rest at room temperature for 30–60 minutes. This relaxes the gluten and makes it easier to roll out.

Components/Guacamole.cook

@@ -0,0 +1,12 @@
+---
+servings: 6
+---
+
+Peel, halve and finely chop the @red onion{1%medium}. Roughly chop the @cherry tomatoes{10}. Finely chop the @coriander{1%bunch} stalks and roughly chop the leaves.
+
+Cut the @avocados{2} in half lengthways, use a spoon to sccoop out and dicard the stone, then scoop the fles into a bowl to make your guacamole.
+
+Roughly mash the avocado with the back of a fork, then add the onion, cherry tomatoes, coriander stalks and @ground cumin{1%pinch}. Season with @sea salt{} and @black pepper{} and squeeze in the juice from @lime{}(halfed).
+
+Mix well then have a taste of your guacoamole and tweak with more salt, pepper and lime jouice until you've got a good balance of flovours and its tasing delicious. Set aside.
+

Components/Neapolitan Pizza Dough.cook

@@ -0,0 +1,6 @@
+---
+servings: 6
+---
+
+-- TODO need to modify that number depending on servings
+Make 6 pizza balls using @tipo zero flour{1%kg}, @water{650%ml}, @salt{28%g} and @dry yeast{8%g}. Put in a fridge for 2 days.

Dinners/Carbonara.cook

@@ -0,0 +1,23 @@
+Put a large saucepan of water on to boil.
+
+Finely chop the @pancetta{100%g}, having first removed any rind. Finely grate @pecorino cheese{50%g} and @parmesan{50%g} and mix them together.
+
+Beat the @eggs{3%large} in a #medium bowl{} and season with a little freshly grated @black pepper{}. Set everything aside.
+
+Add @salt{1%tsp} to the boiling water, add @spaghetti{350%g} and when the water comes back to the boil, cook at a constant simmer, covered, for ~{10%minutes} or until al dente (just cooked).
+
+Squash peeled plump @garlic cloves{2} with the blade of a knife, just to bruise it.
+
+While the spaghetti is cooking, fry the pancetta with the garlic. Drop @unsalted butter{50%g} into a #large frying pan{} or wok and, as soon as the butter has melted, tip in the pancetta and garlic.
+
+Leave to cook on a medium heat for about ~{5%minutes}, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.
+
+Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.
+
+Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.
+
+Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.
+
+Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.
+
+Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.

Dinners/Chicken French.cook

@@ -1,8 +1,12 @@
+---
+description: poorman version of Coq Au Vin
+---
+
 Peel @onions{3%items}, @potatoes{8%small} and @carrots{3%items}
 
 Cut @whole chicken{1.5%kg} in pieces of 80g.
 
-Place @salt{5%tbsp}, @black pepper{1%tsp}, @white pepper{1%tsp}, pressed @garlic{3%gloves} on a board in small piles and rub into chicken pieces.
+Place @salt{5%tbsp}, @black pepper{1%tsp}, @white pepper{1%tsp}, pressed @garlic{3%cloves} on a board in small piles and rub into chicken pieces.
 
 Place @butter{30%g} into heated pan and fry chicken pieces until golden adding @olive oil{30%g}.
 

Dinners/Crispy & sticky chicken thighs with squashed new potatoes & tomatoes.cook

@@ -0,0 +1,17 @@
+Scrub the @potatoes{800%g} and put into a #large saucepan{} of salted boiling water and boil until cooked.
+
+While the potatoes are cooking, preheat your oven to 200°C/400°F/gas 6.
+
+Cut each @chicken thigh{12} into three strips and place in a bowl. Rub the meat all over with @olive oil{} and sprinkle with @sea salt{} and @black pepper{}, then toss.
+
+Heat a #large frying pan{}, big enough to hold all the chicken pieces snugly in one layer, and put the chicken into the pan, skin side down. If you don’t have a pan that’s big enough, feel free to cook the chicken in two batches. Toss and fry over a low heat for 10 minutes, or until almost cooked, then remove with a slotted spoon to a large roasting tray or dish.
+
+Prick the @cherry tomatoes{600%g} with a sharp knife. Place them in a #bowl, cover with boiling water and leave for a minute or so. Drain and, when cool enough to handle, pinch off their skins. You don’t have to, but by doing this they will become lovely and sweet when cooked, and their intense flavours will infuse the potatoes.
+
+By now the potatoes will be cooked. Drain them in a #colander, then lightly crush them by pushing down on them with your thumb.
+
+Pick and bash up most of the @oregano leaves{1%bunch} with a pinch of @salt in a #pestle and mortar{}, or a Flavour Shaker if you have one. Add @extra virgin olive oil{4%tbsp}, a good splash of @red wine vinegar{} and some @pepper and give everything another bash. Add to the chicken with the potatoes, the tomatoes and the rest of the oregano leaves. Toss everything together carefully.
+
+Spread out in a single layer in the roasting tray, and bake for ~{40%minutes} in the preheated oven until golden.
+
+Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil, and a nice glass of white wine.

Dinners/Fried Rice.cook

@@ -1,10 +1,14 @@
+---
+yield: 1000%g
+---
+
 Mix together @oyster sauce{1%tbsp}, @soy sauce{5%tbsp} and @sesame oil{5%tsp}, set aside.
 
 Heat 1 tbsp @peanut oil{1%tbsp} in a wok or heavy based skillet/fry pan over medium heat. Add @eggs{2%items} and cook until scrambled, then remove onto plate.
 
-Increase heat to high and add chopped @bacon{75%cup}, excess fat trimmed. Cook until golden, then remove onto plate with egg - about 2 minutes.
+Increase heat to high and add chopped @bacon{75%cup}, excess fat trimmed. Cook until golden, then remove onto plate with egg - about ~{2%minutes}
 
-Drain off excess bacon fat.
+Drain off excess bacon fat. #pot.
 
 Add remaining @peanut oil{2%tbsp}, minced @garlic{2%gloves} and @ginger{3%tsp}. Return wok to stove on high heat. Stir fry as it comes up to heat, don’t let it burn. When garlic starts to sizzle, add finally chopped @onion{2%medium} and stir fry for 2 minutes until golden.
 

Dinners/Güveç.cook

@@ -7,6 +7,8 @@
 
 Dice the @aubergine{100%g} into neat cubes of the same size, peel and cube the @potatoes{80%g}, @onions{40%g}, @carrots{70%g} and @red bell pepper{100%g} into medium chunks.
 
+Yes
+
 Heat a #deep frying pan{} or wok over a high heat with a little vegetable @oil. Add the carrots and onions and sauté for ~{2%minutes} until the onions are soft and translucent.
 
 Add the aubergines, potatoes and bell peppers to the pan and fry, then dice the @tomatoes{120%g} and add them to the pan. Stir in @smoked paprika{1/3%tsp}, @rosemary{1/3%tsp}, @thyme{1/3%tsp} and @caraway{1/3%tsp} and sauté over a medium heat for ~{8%minutes} to reduce the sauce.

Dinners/Meatballs.cook

@@ -0,0 +1,9 @@
+In a large #non-stick skillet{} over medium-high heat, lightly brown the @garlic{3%cloves} in @olive oil{2%tbsp} with the @bay leaf{1} and @red pepper flakes{1/4%tsp}. Add the @whole plum tomatoes{1%can} and simmer for ~{30%minutes}. When they begin to break down, coarsely crush the tomatoes using a #potato masher{}. Season with @salt{to taste} and @ground black pepper{to taste}. Keep warm.
+
+Meanwhile, in a #food processor{}, pulse the @white sandwich bread slices{2} until the size of bread crumbs. In a #large bowl{}, soak the bread crumbs in @milk{1/4%cup} for ~{5%minutes}. Add the @ground veal{1%lb}, @freshly grated Parmesan cheese{3/2%cups}, @egg{1}, @garlic{1%clove}, finely chopped, @chopped flat-leaf parsley{1/4%cup}, @salt{1/2%tsp}, @ground fennel{1/2%tsp}, @dried oregano{1/4%tsp}, and @red pepper flakes{1/4%tsp} and, using your hands, combine well.
+
+Working with lightly oiled hands, shape each meatball using mixture 2 tbsp. Place the meatballs in the tomato sauce, cover and cook for ~{10%minutes} over medium-low heat, turning them a few times during cooking.
+
+Uncover and continue cooking for ~{10%minutes} or until cooked through.
+
+Serve the meatballs with blanched rapini, pasta or fresh bread.

Dinners/Pasta with prawn and courgette.cook

@@ -5,8 +5,10 @@
 >> total fat: 13%g
 >> total carb.: 55.5%g
 
-Pour a suitable amount of water into a #saucepan, add @salt{1%tsp} and place on the heat and bring to the boil.
+Pour a suitable amount of water into a #saucepan, add @salt{1%tsp} and place on the heat and bring to the boil.  
 
+Yes
+ 
 Defrost the prawns in cold water and peel the @frozen tiger prawns{80%g} and devein if necessary.
 
 Wash the @courgette{105%g} and cut into small round slices. Halve the @cherry tomatoes{30%g}. Peel and coarsely chop the @garlic{1%clove} a little salt can help roughen the garlic for chopping. Grate the @parmesan cheese{20%g} on a fine #grater{}.

Dinners/Pelmeni.cook

@@ -0,0 +1,13 @@
+In a #food processor{} pulse @all purpose flour{330%g} and @salt{1%tsp}. With the motor running, add the @egg{1%large} through the tube and then @cold water{225%ml}. Let the processor do its work for a minute until the dough forms around the blade.
+
+Transfer the dough into a #bowl, cover with a #tea towel{} and let it sit for ~{30%minutes}.
+
+Meanwhile, make the meat filling by combining @extra-lean ground beef{450%g}, @extra-lean ground pork{450%g}, @salt{2%tsp} and @pepper. In a #food processor{}, blend @onions (medium){2}, @garlic{4%cloves}, @flat leaf parsley{1/2%bunch}, @dill{1/2%bunch} and @water{125%ml} and add to the meat mixture. Use your hands to combine well, then pinch a small amount off and form a meatball. Fry the meatball and taste it for the right combination of salt and spices in your filling. Adjust spices if necessary.
+
+Divide the dough into quarters and form your quarters into balls. Take one dough ball and roll it out on a well-floured surface in a thin sheet approximately 1/16" in thickness. Keep the rest of the dough covered to avoid drying out. Cut out circles with a 2" to 3" #cookie cutter{}.
+
+Put a teaspoon of meat filling into each dough circle, slightly off-centre, fold the dough over to form a half-moon shape and pinch the edges shut with your fingertips. If you want a more attractive look, go over the edge one more time and this time pinch the edges together using your two fingers and a thumb and twist them to form a ruffled edge. Repeat with the remaining dough circles until you run out of dough and meat.
+
+Set aside a needed amount of pelmeni for dinner and freeze the rest in a well-floured and air-tight #container{} to prevent sticking. Bring a large #pot{} of water to a boil, add @salt and @bay leaves{2}, drop pelmeni into rapidly boiling water and stir to prevent them sticking to the bottom. Once they float to the top, cook for ~{3-5%minutes} more.
+
+Drain pelmeni and pour @butter{2%tbsp} over them, gently stir or toss to coat. Serve with @sour cream{} and chopped @fresh dill{} or @parsley{}.

Dinners/Seafood paella.cook

@@ -0,0 +1,9 @@
+Peel and de-vein the @raw shell-on king prawns{20-24}, reserving the heads and shells. Return the prawns to the fridge.
+
+To make the stock, heat @olive oil{1%tbsp} in a #large pan{} over a medium-high heat and add the @onion{1}, @chopped tomatoes{1/2x400g%can}, @garlic cloves{6}, and reserved prawn shells and heads. Cook for 3-4 mins, then pour in @water{2%litres} and add the @chicken stock cube{1} and @star anise{1}. Bring to a boil, then simmer for ~stock{30%minutes}. Leave to cool slightly, then whizz in batches in a blender or food processor. Strain through a fine sieve.
+
+Heat @olive oil{2%tbsp} in a #large paella pan{} or an extra-large frying pan{}. Brown the @monkfish{500g}(cut into chunks) for a few mins each side, then remove and set aside. Add @large onion, finely chopped{1} and fry for 4-5 mins until softened.
+
+Stir in the @paella rice{500g} and cook for ~{30%seconds} to toast. Add the @garlic cloves, sliced{4}, @smoked paprika{2%tsp}, @cayenne pepper{1%tsp}(optional) and @saffron{1%pinch}, cook for another ~{30%seconds}, then stir in @chopped tomatoes{1/2%400g can} and 1.5 litres of the fish stock. Bring to the boil, then turn down to a simmer and cook, stirring, for ~{10%minutes} (the rice should still be al dente). Return the monkfish to the pan with the prawns, @mussels{500g}(cleaned), @frozen peas{100g} and @frozen baby broad beans{100g}.
+
+Cover the pan with #foil{}, and cook on a low heat for another ~{10-15%minutes} until the mussels are open and the prawns are cooked through. Scatter over the @parsley leaves{handful}(roughly chopped) before serving.

Dinners/Sicilian-style Scottadito Lamb Chops.cook

@@ -17,3 +17,5 @@ Transfer the chops to the roasting tray, then turn over in the marinade to coat,
 When the bars of the grill are nice and hot, drop the chops onto the hot side and sear on botth side for 2 minutes, or until browned all over (move the chops away from any flamse that appear).
 
 Cut the lemon in half with a clean knife, and squeeze over the chops for the last minute of cooking, then transver to a plate to rest before serving.
+
+Puk pk

Dinners/Stuffed Peppers.cook

@@ -0,0 +1,9 @@
+Mix well @minced meat{550%g}, @carrots{6%medium} grated half on big and half on small, @rice{1/2%cup}, @salt{1/2%tbsp}.
+
+Stuff @bell peppers{12%medium} with the mix.
+
+Freeze.
+
+To cook, mix @carrots{3%medium} grated on big, @sour cream{2%tsp} and @tinned tomatos{1%can}. Put stuffed peppers.
+
+Add @water to cover 2/3 of peppers. Bring to boil. Reduce power and keep boiling for ~{40%min}.

Dinners/Uzbek Lagman.cook

@@ -1,8 +1,3 @@
->> Prep Time: 15 minutes
->> Cook Time: 30 minutes
->> Total Time: 45 minutes
->> Servings: 6 servings
-
 Cook the @linguine pasta{230%g} according to the instructions. Drain and rinse with cold water. Keep covered until ready to use so it does not dry out.
 
 Cube the @lamb{450%g} into small cubes. In a dutch oven, heat @oil. Once hot add meat, cook about ~{5%minutes}.
@@ -11,7 +6,7 @@ Meanwhile, finely chop the @onion{1%medium}. Finely dice @tomatoes{2%large}. Cub
 
 Add onions to the meat in the Dutch oven. Turn heat down to medium heat, cook until onions are tender.
 
-Add tomatoes and @garlic{1%glove}, cook ~{2%minutes}, stirring as needed.
+Add tomatoes and @garlic{1%clove}, cook ~{2%minutes}, stirring as needed.
 
 Add potatoes, carrots, peppers and mix well.
 

Dinners/Uzbek Manti.cook

@@ -1,21 +1,22 @@
-Attach the dough hook to the Kitchen Aid mixer. Mix the @milk{160%g}, @salt{1%tsp}, @egg{1%large} and @water{180%g}.
+>> source: https://www.gastrosenses.com/blog/uzbek-steamed-dumplings-manti/
 
-Add the @plain flour{530%g}, continue mixing until the dough is smooth and flour is well incorporated. (Dough should not stick to your hands.)
+In a #mixing bowl{} whisk the @egg{1} with @salt{2%tsp} and @sugar. Then add the @water{1%cup} and whisk to combine.
 
-Keep the dough covered until ready to use.
+Add @flour{3%cups}, @olive oil{1%tbsp} and mix everything until incorporated.
 
-Place @butter{110%g} into freezer. Cube @chicken thighs{450%g} into small pieces. Chop @onion{1%small} really fine. Peel @potatoes{450%g} and cube into small pieces, place in bowl and cover with cold water, set aside.
+Kneed the dough until a smooth dough ball forms. Cover, and set aside, letting the dough rest for about ~{20%minutes}.
 
-Divide dough into two. Return the one half to the bowl and cover. Lightly flour the working surface. Roll out the dough into about 20" to 22" circle, adding flour as needed, it needs to be really thin. Fold the circle as if it's and accordion going back and forth. With a sharp knife cut about every 2 1/2 inches. Take the strips and stack them. When stacking, the strips will all be different lengths, stack them all starting at one end, not in the middle. Cut again about every 2 2/12 inches.
+While the dough is resting prepare the filling by combining @ground beef{500%g}, @potato{1%large}, @butternut squash{1/2} and @onions{2%medium}.
 
-Lay out the squares. Some pieces may not be complete squares, edges, just take two pieces and stick them together.
+Add the softened @butter{2%tbsp}, @cumin{1%tsp}, @salt, @pepper and mix everything thoroughly.
 
-Finish the filling. Take out the butter from the freezer and either grate or cube. Drain potatoes add to the bowl, add @ground coriander{1/2%tsp}, @ground cumin{1/4%tsp}, @black pepper{1/4%tsp}, minced @garlic{2%cloves} add chopped @parsley{1%bunch}. Mix everything.
+Cut the dough into 4 parts and roll out one piece at a time into a thin sheet.
 
-Take spoonfuls of the filling and add to the center of the squares.
+Using a pizza cutter or a sharp knife, form a rectangle and cut it into 9 equal squares.
 
-Take a square, place one corner over the other and pinch together. Take the other corner and repeat. Pinch together the four openings. Now take the two edges and pinch them together as well, placing over edge over the other.
+Place a spoonful of the filling onto each square and fasten the ends cross-wise, like an envelope.
+Then seal the dough all the way through to secure the filling inside. Refer to the picture guide.
 
-Add water to a tiered steamer. Lay out Manti on tiers. Cover steamer and cook 20-25 minutes. All steamers are different, check a Manti to see if it's ready. If using different meat, it'll need about 40 - 60 minutes.
+Repeat to use up all the dough and steam the manti for ~{20-30%minutes} over the water with @bay leaves{a few} and @peppercorns.
 
-Enjoy with butter and sour cream.
+Serve garnished with chopped @parsley, @dill and @coriander and @sour cream{}.

Dinners/Uzbek Plov.cook

@@ -0,0 +1,32 @@
+5 liter heavy cast-iron cattle (dutch oven) or bigger, preferably round-bottomed
+
+Wash the @paella rice{1%kg} under the tap until clear, cover with cold water and let it soaks for a while.
+
+Cut the @lamb{1%kg} into match-box pieces.
+
+num
+
+Cut the @carrots{1%kg} into 0.5x0.5 cm thick sticks.
+
+Slice @onions{3%medium} into thin rings or half-rings.
+
+Clean heads of @garlic{3} from the remains of roots and dirt.
+
+Heat @vegetable frying oil{250%ml} in the #dutch oven{} on a very high flame, deep-fry meat until golden-brown, in 3-4 batches.
+
+Fry the onions until golden, add meat to the cattle, stir well to prevent onion from burning. Add carrot, stir from time to time, until it starts to wilt and ~browns{15-20%min} a little.
+
+Add the @cumin{1%tbsp} - rub it in your palms a little to release flavor, stir gentliy to keep carrot from broking.
+
+Lower gas to moderate, pour @hot water{} just to cover all the goods, add @salt{1%tsp} and let it ~simmer{40%min} or more until almost all water evaporate and meat became tender and juicy. Do not stir.
+
+Turn gas to max.
+
+Drain rice well, place it on top the meat and vegs in one layer, stick the garlic in it, and carefully pour boiling water over it (place a spoon or ladle on top of the rice to keep the rice layer from washaway).
+Cover the rice with about 2 cm of water, let it boil.
+
+Add salt to make the water a bit over-salted. When water will go down the rice, reduce the gas a bit, keeping it boils rapidly. Check when it will evaporate and absorb into rice completely - rice should remain rather al dente. Make a holes in the rice to the bottom of a vessel to check the water level.
+
+Reduce gas to absolute min, cover tightly with the lid and let it ~steam{20%minutes}.
+
+Turn off the heat, remove the garlic on the separate plate. Carefully mix rice with meat and carrots, if the rice tastes a bit blind add some salt, mix and let it stand for ~stand{5%minutes}. Pile the plov on a big warmed plate and serve with garlic and plain thinly sliced tomato-sweet onions-chili-salt salad.

Dinners/Фаршированные перцы.cook

@@ -1,9 +0,0 @@
-@Лук{3} мелко нарезать, @морковь{200%г} натереть. Половину лука и моркови обжарить на сковороде на @масле.
-
-@Рис{1/2%стакана} отварить до полуготовности, смешать с @фаршем{0.5%кг} и перемешать с обжаренной морковью и луком. Все @посолить и @поперчить.
-
-У @перца{8} срезать верхушку и очистить его от семян. Начинить перец фаршем.
-
-@Сметану{100%г} с @томатной пастой{3%ст.л} смешать. Полученную массу выложить на дно кастрюли, добавить оставшуюся половину тертой моркови и лука — все перемешать. Сверху выложить перцы и залить водой ровно на высоту половины перца.
-
-Тушить под крышкой на среднем огне 40 минут.

Freezable/Kotletter.cook

@@ -0,0 +1,7 @@
+---
+prep time: 15 min
+---
+
+Mix together @pork mince 10%{400%g}, @beef mince 5%{400%g}, @wholemeal flour{1/2%cup} and @onion{1%medium}(finely chopped) and stir in #stand mixer{}.
+
+Make round pieces and put into the #freezer.

Freezable/Kotletters.cook

@@ -0,0 +1,9 @@
+---
+prep time: 15 min
+---
+
+Mix together @pork mince 10%{400%g}, @beef mince 5%{400%g}, @wholemeal flour{1/2%cup} and @onion{1%medium}(finely chopped) and stir in #stand mixer{}.
+
+
+
+Make round pieces and put into the #freezer.

Freezable/Meatballs.cook

@@ -0,0 +1,9 @@
+In a large #non-stick skillet{} over medium-high heat, lightly brown the @garlic{3%cloves} in @olive oil{2%tbsp} with the @bay leaf{1} and @red pepper flakes{1/4%tsp}. Add the @whole plum tomatoes{1%can} and simmer for ~{30%minutes}. When they begin to break down, coarsely crush the tomatoes using a #potato masher{}. Season with @salt{to taste} and @ground black pepper{to taste}. Keep warm.
+
+Meanwhile, in a #food processor{}, pulse the @white sandwich bread slices{2} until the size of bread crumbs. In a #large bowl{}, soak the bread crumbs in @milk{1/4%cup} for ~{5%minutes}. Add the @ground veal{1%lb}, @freshly grated Parmesan cheese{3/2%cups}, @egg{1}, @garlic{1%clove}, finely chopped, @chopped flat-leaf parsley{1/4%cup}, @salt{1/2%tsp}, @ground fennel{1/2%tsp}, @dried oregano{1/4%tsp}, and @red pepper flakes{1/4%tsp} and, using your hands, combine well.
+
+Working with lightly oiled hands, shape each meatball using mixture 2 tbsp. Place the meatballs in the tomato sauce, cover and cook for ~{10%minutes} over medium-low heat, turning them a few times during cooking.
+
+Uncover and continue cooking for ~{10%minutes} or until cooked through.
+
+Serve the meatballs with blanched rapini, pasta or fresh bread.

Freezable/Pelmeni.cook

@@ -0,0 +1,13 @@
+== Filling ==
+
+Make the meat filling by combining @ground beef 5%{450%g}, @ground pork 5%{450%g}, @salt{2%tsp} and @pepper. In a #standing mixer{} blend @onions (medium){2}, @garlic{4%cloves}, @flat leaf parsley{1/2%bunch}, @dill{1/2%bunch} and @water{125%ml} and add to the meat mixture. Use your hands to combine well, then pinch a small amount off and form a meatball. Fry the meatball and taste it for the right combination of salt and spices in your filling. Adjust spices if necessary. 
+
+== Assembly ==
+
+Divide the @./Components/Dumplings Dough{1%kg} into quarters and form your quarters into balls. Take one dough ball and roll it out on a well-floured surface in a thin sheet approximately 2mm in thickness. Keep the rest of the dough covered to avoid drying out. Cut out circles with a 5-7 cm #cookie cutter{}.
+
+Put a teaspoon of meat filling into each dough circle, slightly off-centre, fold the dough over to form a half-moon shape and pinch the edges shut with your fingertips. If you want a more attractive look, go over the edge one more time and this time pinch the edges together using your two fingers and a thumb and twist them to form a ruffled edge. Repeat with the remaining dough circles until you run out of dough and meat.
+
+Set aside a needed amount of pelmeni for dinner and freeze the rest in a well-floured and air-tight #container{} to prevent sticking. Bring a large #pot{} of water to a boil, add @salt and @bay leaves{2}, drop pelmeni into rapidly boiling water and stir to prevent them sticking to the bottom. Once they float to the top, cook for ~{3-5%minutes} more.
+
+Drain pelmeni and pour @butter{2%tbsp} over them, gently stir or toss to coat. Serve with @sour cream{} and chopped @fresh dill{} or @parsley{}.

Freezable/Uzbek Manti.cook

@@ -0,0 +1,23 @@
+---
+source: https://www.gastrosenses.com/blog/uzbek-steamed-dumplings-manti/
+---
+
+== Filling ==
+
+Prepare the filling by combining @ground beef{500%g}, @potato{1%large}, @butternut squash{1/2} and @onions{2%medium}.
+
+Add the softened @butter{2%tbsp}, @cumin{1%tsp}, @salt, @pepper and mix everything thoroughly.
+
+== Assembly ==
+
+Cut the @./Components/Dumpling Dough{1%kg} into 4 parts and roll out one piece at a time into a thin sheet.
+
+Using a pizza cutter or a sharp knife, form a rectangle and cut it into 9 equal squares.
+
+Place a spoonful of the filling onto each square and fasten the ends cross-wise, like an envelope.
+
+Then seal the dough all the way through to secure the filling inside. Refer to the picture guide.
+
+Repeat to use up all the dough and steam the manti for ~{20-30%minutes} over the water with @bay leaves{2} and @peppercorns.
+
+Serve garnished with chopped @parsley, @dill and @coriander and @sour cream{}.

French/Beef Bourguignon.cook

@@ -0,0 +1,14 @@
+
+Season @beef{3%pounds} chuck or other boneless stewing beef, cut into 2-inch cubes and patted dry with 2 teaspoons @salt{2%teaspoons} and 1/2 teaspoon @pepper{1/2%teaspoon}. Set aside for at least ~{30%minutes} at room temperature, or chill in the refrigerator for up to 24 hours.
+
+In a large #Dutch oven or heavy-bottomed pot{} with a tightfitting lid, cook @lardons{5%ounces} over medium-low heat until fat is rendered and lardons are browned and crisp, about ~{10%to%15%minutes}. Transfer with a slotted spoon to a paper towel-lined plate. Reserve fat in pot.
+
+Heat oven to 350 degrees. Raise heat under pot to medium-high and cook until fat is starting to smoke. Lay half the beef cubes in a single layer in the pot, leaving space between pieces. Cook until well browned on all sides, 10 to ~{15%minutes}; transfer pieces to a plate as they brown. Repeat with remaining beef. Reduce heat, if necessary, to prevent burning.
+
+Stir in @onion{1}, @carrot{1%large} and remaining 1/4 teaspoon salt and cook until soft, about ~{10%minutes}, stirring occasionally. Stir in @garlic{2%cloves} and @tomato paste{1%teaspoon}, and cook for ~{1%minute}. Stir in @all-purpose flour{2%tablespoons}, cook for ~{1%minute}, then add @wine{1%750-milliliter bottle of red wine}, @bay leaf{1} and @thyme{1%sprig}, scraping up brown bits at bottom of pot.
+
+Add browned beef and half the cooked lardons back to pot, cover, and transfer to oven. Let cook until beef is very tender, about ~{1%1/2%hours}, turning meat halfway through.
+
+Meanwhile, in a large #skillet{} set over high heat, combine @pearl onions{8%ounces}, @cremini mushrooms{8%ounces}, 1/4 cup @water{1/4%cup}, the @olive oil{1%tablespoon} and a pinch each of salt, pepper and sugar. Bring to a simmer, then cover and reduce heat to medium, cooking for ~{15%minutes}. Uncover, raise heat to high, and cook, tossing frequently, until vegetables are well browned, 5 to ~{7%minutes}.
+
+To serve, scatter onions and mushrooms and remaining cooked lardons over stew, then top with parsley.

French/Coq au Vin.cook

@@ -0,0 +1,28 @@
+
+Season @chicken{3%pounds} with 2 1/4 teaspoons @salt{2 1/4%tsp} and 1/2 teaspoon @pepper{1/2%tsp}. In a #large bowl{}, combine chicken, @red wine{3%cups}, @bay leaf{1} and @thyme{1%tsp}. Cover and refrigerate for at least ~{2%hours} or, even better, overnight.
+
+In a #large Dutch oven or a heavy-bottomed pot with a tightfitting lid{}, cook @lardons{4%ounces} over medium-low heat until fat has rendered, and lardons are golden and crisp, 10 to ~{15%minutes}. Using a #slotted spoon{}, transfer lardons to a #paper-towel-lined plate{}, leaving rendered fat in pot.
+
+Remove chicken from wine, reserving the marinade. Pat chicken pieces with paper towels until very dry.
+
+Heat lardon fat over medium heat until it’s just about to smoke. Working in batches if necessary, add chicken in a single layer and cook until well browned, 3 to ~{5%minutes} per side. (Add oil if the pot looks a little dry.) Transfer chicken to a plate as it browns.
+
+Add diced @onion{1%large}, @carrot{1%large}, half the @mushrooms{8%ounces} and the remaining 1/4 teaspoon salt to pot. Cook until vegetables are lightly browned, about ~{8%minutes}, stirring up any brown bits from the pot, and adjusting heat if necessary to prevent burning.
+
+Stir in @garlic{2%cloves} and @tomato paste{1%tsp} and cook for ~{1%minute}, then stir in @flour{1%tbsp} and cook for another ~{1%minute}.
+
+Remove from heat, push vegetables to one side of pot, pour @brandy{2%tbsp} into empty side, and ignite with a match. (If you’re too nervous to ignite it, just cook brandy down for 1 minute.)
+
+Once the flame dies down, add reserved marinade, bring to a boil, and reduce halfway (to 1 1/2 cups), about ~{12%minutes}. Skim off any large pockets of foam that form on the surface.
+
+Add chicken, any accumulated juices and half the cooked lardons to the pot. Cover and simmer over low heat for ~{1%hour}, turning halfway through.
+
+Uncover pot and simmer for ~{15%minutes} to thicken. Taste and add salt and pepper, if necessary.
+
+Meanwhile, melt 1 tablespoon @butter{3%tbsp} and 2 tablespoons @olive oil{2%tbsp} in a nonstick or other large skillet over medium-high heat. Add @pearl onions{12%to 15}, a pinch of @sugar{1%pinch} and salt to taste. Cover, reduce heat to low and cook for ~{15%minutes}, shaking skillet often to move onions around.
+
+Uncover, push onions to one side of skillet, add remaining mushrooms, and raise heat to medium-high. Continue to cook until browned, stirring mushrooms frequently, and gently tossing onions occasionally, 5 to ~{8%minutes}.
+
+Remove onions and mushrooms from skillet, and wipe it out. In same skillet, melt 2 tablespoons butter and 1 tablespoon oil over medium heat until bubbling. Add @white bread{2%slices} and toast on all sides until golden, about 2 minutes per side. (Adjust heat if needed to prevent burning.) Remove from skillet and sprinkle with salt.
+
+To serve, dip croutons in wine sauce, then coat in parsley. Add pearl onions, mushrooms and remaining half of the cooked lardons to the pot. Baste with wine sauce, sprinkle with parsley and serve with croutons on top.

Fruit Basket II.cook

@@ -1 +0,0 @@
-Take @apples{1%kg}, @pears{1%kg}, @clementine{1%box}, @melon, @grapes{500%g}, @lemon{3}, @lime{3}, @mango, @raspberries, @nectarines and place them on a tray. Enjoy slowly!

Fruit Basket III.cook

@@ -1 +0,0 @@
-Take @apples{1%kg}, @pears{1%kg}, @clementine{1%box}, @melon, @lemon{3}, @lime{3}, @blueberries, @nectarines, @seet corn{} and place them on a tray. Enjoy slowly!

Fun/Neapolitan Pizza.cook

@@ -1,9 +1,7 @@
-Make 6 pizza balls using @tipo zero flour{1%kg}, @water{650%ml}, @salt{28%g} and @dry yeast{8%g}. Put in a fridge for 2 days.
+Set oven to max temperature and heat pizza stone for about ~{40%minutes}.
 
-Set oven to max temperature and heat pizza stone for about 40 minutes.
+Make some tomato sauce with @chopped tomato{1%cans} and @garlic{1%cloves} and @dried oregano{1%tbsp}. Put on a pan and leave for ~{15%minutes} occasionally stirring.
 
-Make some tomato sauce with @chopped tomato{3%cans} and @garlic{3%gloves} and @dried oregano{3%tbsp}. Put on a pan and leave for 15 minutes occasionally stirring.
-
-Make pizzas putting some tomato sauce with spoon on top of flattened dough. Add @fresh basil{18%leaves}, @parma ham{3%packs} and @mozzarella{3%packs}.
+Make pizzas putting some tomato sauce with spoon on top of flattened @./Components/Neapolitan Pizza Dough{2%servings}. Add @fresh basil{6%leaves}, @parma ham{1%pack} and @mozzarella{1%pack}.
 
 Put in an oven for 4 minutes.

Fun/Okroshka.cook

@@ -1,4 +1,8 @@
-Peel @potatoes{4%medium} and dice them into 1 cm cubes (we used the Vidalia Chopper). Place diced potatoes in a medium pot and cover with water. Add @vinegar{1%tbsp} and bring to a boil then continue boiling for 10 minutes or until the potatoes are cooked, but not falling apart. Drain well and set aside to cool. For quicker cooling, you can rinse potatoes with cold water. (This cooking method is thanks to one of my readers - Nadia).
+Peel @potatoes{4%medium} and dice them into 1 cm cubes (we used the Vidalia Chopper). Place diced potatoes in a medium pot and cover with water.
+
+yo
+
+Add @vinegar{1%tbsp} and bring to a boil then continue boiling for 10 minutes or until the potatoes are cooked, but not falling apart. Drain well and set aside to cool. For quicker cooling, you can rinse potatoes with cold water. (This cooking method is thanks to one of my readers - Nadia)
 
 While potatoes are cooking, boil @eggs{3} and cool them in ice water.
 

Fun/Roast duck with Marsala gravy.cook

@@ -1,25 +0,0 @@
->> source: https://www.jamieoliver.com/recipes/duck-recipes/roast-duck-with-marsala-gravy/
->> time required: 140 minutes
->> image: https://img.jamieoliver.com/jamieoliver/recipe-database/46345907.jpg?tr=w-800,h-1066
-
-Preheat the oven to 180°C/350°F/gas 4.
-
-Remove any excess fat from inside the cavity of the @duck{1.6%kg}, then using a sharp knife carefully score the breast and legs all over in crisscross fashion, roughly 1cm apart.
-
-Season the duck with @sea salt{}, @black pepper{} and the @Chinese five-spice powder{2%tsp}, then rub all over so the flavour catches in all the nooks and crannies.
-
-Halve the @clementine{1} and place into the cavity along with the @bay leaves{6}. Transfer the duck to a medium roasting tray and roast for around ~{80%minutes}.
-
-Meanwhile, halve the @garlic{1%bulb} across the middle, then peel and roughly slice the @carrots{2} and @red onions{2}.
-
-When the time is up, remove the roasting tray from the oven. Carefully lift up the duck and scatter the veg into the tray to make a trivet. Sit the duck on top of the veg, then return the tray to the oven for a further ~{40%minutes}, or until the duck is beautifully crisp and the meat falls easily away from the bone.
-
-Once cooked to perfections, remove the duck to a plate to rest while you get on with the gravy.
-
-Add the @flour{3%tbsp} to the vegetables, then mash everything together with a #potato masher{}, scraping up all the sticky goodness from the bottom.
-
-Place over a medium-high heat, pour in the @Marsala{100%ml} and leave to bubble and cook away, stirring well.
-
-Add the @chicken stock{1%l}, then bring to the boil and reduce to a simmer for around ~{15%minutes}, or until thickened and reduced. Strain through a coarse sieve, skim away any fat from the surface, then season to taste.
-
-Shred or carve up the duck, then serve with the gravy on the side. Nice with duck fat roast potatoes, seasonal greens and cranberry sauce.

Fun/Steaming ramen.cook

@@ -1,29 +0,0 @@
->> source: https://www.jamieoliver.com/recipes/pork-recipes/steaming-ramen/
->> time required: 240 minutes
->> image: https://img.jamieoliver.com/jamieoliver/recipe-database/oldImages/large/1358_1_1440773135.jpg?tr=w-800,h-1066
-
-To make the soy sauce @eggs{4%large}, boil the eggs for ~{5%minutes}, then refresh in cold water and peel.
-
-Pour the @soy sauce{200%ml} and 250ml of water into a small pan with the @mirin{1} and @star anise{4}. Peel, slice and add the @ginger{2%thumb-sized piece} and @garlic{2%clove}, then bring to the boil, remove from the heat, leave to cool and pour into a sandwich bag with the eggs.
-
-Squeeze out the air, seal, and pop into the fridge for ~{6%hours}, then drain (this is important).
-
-Preheat the oven to 200°C/400°F/gas 6.
-
-Put the @chicken wings{8} and @pork bones{1%handful} into a #large casserole pan{}. Bash and add the unpeeled @ginger{2%thumb-sized piece} and @garlic{2%clove}, then toss with a good drizzle of @sesame oil{}.
-
-Put the @higher-welfare pork belly{750%g} skin on a baking tray and place both tray and casserole pan in the oven for around ~{40%minutes}, or until the skin is perfectly crackled, then remove for garnish.
-
-This is also the perfect time to transfer the casserole pan to the hob, adding in the pork belly and @miso{1}. Cover with 3 litres of water, bring to the boil, then simmer gently on a low heat for around ~{3%hours}, or until the pork belly is beautifully tender, skimming the surface occasionally.
-
-Lift the pork belly onto a tray and put aside, then sieve the broth and pour back into the pan. Return to the heat and reduce the liquid down to around 2.5 litres.
-
-While doing this, put a large colander over the pan and steam the @spinach{400%g} until it’s wilted. Let it cool, then squeeze out the excess moisture and divide into 8.
-
-In a separate pan, cook the @noodles{500%g} according to packet instructions, then drain and divide between 8 large warm bowls with the @beansprouts{8%small} and spinach.
-
-Slice and divide up the pork, then halve the eggs and place around the bowls. Trim the @spring onions{8}, finely slice with the chilli, and sprinkle between the bowls.
-
-Taste the broth and season with soy sauce, then ladle the steaming broth over everything.
-
-Tear over the @seaweed{2%envelope} and divide up the @kimchee{8%tbsp}. Drizzle with chilli oil, then break over the crackling. Slurp away!

Fun/Turkish Lamb Kebabs.cook

@@ -0,0 +1,12 @@
+
+Mix together the @garlic{3%cloves}, @olive oil{3%tbsp}, @tomato paste{1%tbsp}, @paprika{1/2%tsp}, @cayenne pepper{1/4%tsp}, @cinnamon{1/4%tsp}, @cumin{1/4%tsp}, @thyme{2%tbsp}, and @salt{} and @pepper{} to taste.
+
+Add the @lamb leg{800%g} meat to the marinade and toss. Let marinate for at least ~{2%hours}.
+
+Prepare a charcoal fire in an outdoor grill, switch on the gas if you have an outdoor gas grill, or preheat the broiler to high.
+
+Thread the meat onto 7 long skewers and the @cherry tomatoes{24} onto an eighth one.
+
+Grill over high heat or broil 3 to ~{4%minutes} on each side, or until the meat and tomatoes are done to your liking.
+
+Slip the meat and tomatoes off the skewers onto @flatbread{} and serve immediately.

Lunches/Asian noodles.cook

@@ -0,0 +1,19 @@
+heMix @soy sauce{2%tbsp}, @oyster sauce{2%tbsp}, @rice vinegar{2%tbsp} and @chilli flakes{} in a #bowl.
+
+Slice cooked @beef into thin slices and leave to marinate in sauce for ~{15%min}.
+
+Dice @garlic{1}. @ginger{1}. Cut @spring onions{5} and @bell pepper{1} into pieces 5-6 cm long. Break @broccoli{100%g} into small pieces. @red onion{1/2} into slices.
+
+Boil some water for noodles. One minute before it boils, put a #wok to medium heat.
+
+Saute bell peppers and broccoli for 2 minutes.
+
+Add @vegetable oil{} to the pan and garlic and ginger. In 30 seconds add red onion and vegetables (without spring onions).
+
+Now add @noodles{200%g} to the pan.
+
+Stir fry and in 3 minutes add beef with marinate, spring onions and stir fry for one more minute.
+
+Add cooked noodles to a wok, add @soy sauce{}, @oyster sauce{}, add @cesame oil{} and wok for a minute more.
+
+Serve on a plate with a bit of @cesame seeds{} or @coriander to garnish.

Lunches/Beef roll.cook

@@ -2,4 +2,4 @@ BBQ @beef bbq{}.
 
 Place @tortilla{1} on a plate and splash @mayonnaise{1%tbsp} over it.
 
-Add @lettuce, @grated cheddar cheese{}, @salt and @pepper.
+Add @lettuce, @grated cheddar cheese{}, @salt and @pepper. 

Lunches/Navy Pasta.cook

@@ -0,0 +1 @@
+TODO

Lunches/Slow Cooked Duck.cook

@@ -0,0 +1,8 @@
+---
+effort: easy
+---
+
+Heat oven to 180C.
+
+Put @slow cooked duck legs confit{2} into oven for ~{22%minutes}.
+

Plan I/Adjarian khachapuri.cook

@@ -1 +0,0 @@
-../Fun/Adjarian khachapuri.cook

Plan I/Alina's Basket.cook

@@ -1 +0,0 @@
-../Alina's Basket.cook

Plan I/Beef tar-tar.cook

@@ -1 +0,0 @@
-../Lunches/Beef tar-tar.cook

Plan I/Cheese omelette with vegetables.cook

@@ -1 +0,0 @@
-../Breakfast/Cheese omelette with vegetables.cook

Plan I/Chicken roll.cook

@@ -1 +0,0 @@
-../Breakfast/Chicken roll.cook

Plan I/Creamy mushroom soup.cook

@@ -1 +0,0 @@
-../Soups/Creamy mushroom soup.cook

Plan I/Fish chowder soup.cook

@@ -1 +0,0 @@
-../Soups/Fish chowder soup.cook

Plan I/Fruit Basket I.cook

@@ -1 +0,0 @@
-../Fruit Basket I.cook

Plan I/Güveç.cook

@@ -1 +0,0 @@
-../Dinners/Güveç.cook

Plan I/Pink tomatoe salad with onions and coriander.cook

@@ -1 +0,0 @@
-../Salads/Pink tomatoe salad with onions and coriander.cook

Plan I/Roasted pork lion with creamy veg gratin.cook

@@ -1 +0,0 @@
-../Dinners/Roasted pork lion with creamy veg gratin.cook

Plan I/Salmon bruschetta.cook

@@ -1 +0,0 @@
-../Breakfast/Salmon bruschetta.cook

Plan I/Salmon steak on a bed of courgettes.cook

@@ -1 +0,0 @@
-../Lunches/Salmon steak on a bed of courgettes.cook

Plan I/Snack Basket I.cook

@@ -1 +0,0 @@
-../Snack Basket I.cook

Plan I/Steak salad.cook

@@ -1 +0,0 @@
-../Salads/Steak salad.cook

Plan II/Alina's Basket.cook

@@ -1 +0,0 @@
-../Alina's Basket.cook

Plan II/Borsch.cook

@@ -1 +0,0 @@
-../Soups/Borsch.cook

Plan II/Caprese Salad.cook

@@ -1 +0,0 @@
-../Salads/Caprese Salad.cook

Plan II/Chicken French.cook

@@ -1 +0,0 @@
-../Dinners/Chicken French.cook

Plan II/Easy Pancakes.cook

@@ -1 +0,0 @@
-../Breakfast/Easy Pancakes.cook

Plan II/Fruit Basket II.cook

@@ -1 +0,0 @@
-../Fruit Basket II.cook

Plan II/Irish Breakfast.cook

@@ -1 +0,0 @@
-../Breakfast/Irish Breakfast.cook

Plan II/Lazy Tomato and Cuke Salad.cook

@@ -1 +0,0 @@
-../Salads/Lazy Tomato and Cuke Salad.cook

Plan II/Neapolitan Pizza.cook

@@ -1 +0,0 @@
-../Fun/Neapolitan Pizza.cook

Plan II/Roast duck with Marsala gravy.cook

@@ -1 +0,0 @@
-../Fun/Roast duck with Marsala gravy.cook

Plan II/Salmon bruschetta.cook

@@ -1 +0,0 @@
-../Breakfast/Salmon bruschetta.cook

Plan II/Shakshuka.cook

@@ -1 +0,0 @@
-../Breakfast/Shakshuka.cook

Plan II/Sicilian-style Scottadito Lamb Chops.cook

@@ -1 +0,0 @@
-../Dinners/Sicilian-style Scottadito Lamb Chops.cook

Plan II/Snack Basket II.cook

@@ -1 +0,0 @@
-../Snack Basket II.cook