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cleanup
This commit is contained in:
Alexey Dubovskoy
parent
d555bb85e3
commit
a6fcfccc6b
@ -16,4 +16,6 @@ Pour in 1 ladle of batter and tilt again, so that the batter spreads all over th
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Once golden underneath, flip the pancake over and cook for 1 further minute, or until cooked through.
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Put @butter between layers.
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Serve straightaway, topping with @smoked salmon{} or your favorite topping.
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@ -6,6 +6,10 @@ This file provides guidance to Claude Code (claude.ai/code) when working with co
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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.
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## Menu preferences
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For evenings should be something light like @./Prawn Evening Salad{} or @./Caprese{}, low carbs.
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## Essential Commands
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### Read a recipe
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@ -118,4 +122,4 @@ This repository is designed to work with the CookCLI ecosystem for:
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- Meal planning and scheduling
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- Nutritional analysis and reporting
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Refer to [cooklang.org](https://cooklang.org/cli/help/) for comprehensive CookCLI documentation.
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Refer to [cooklang.org](https://cooklang.org/cli/help/) for comprehensive CookCLI documentation.
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@ -1,15 +0,0 @@
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>> servings: 4
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Put a #pot of water on to boil your potatoes before you begin.
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Peel @potatoes{6%large} and halve, then quarter. Place in the boiling water for roughly ~{15%minutes}. They should be half cooked at this point, not entirely soft.
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Remove the potatoes from the water and allow to cool so that you can handle them easily.
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In the meantime prepare a #roasting pan{} or pyrex dish with an inch of @oil{300%ml}, place this in a preheated oven at 180 degrees Celsius to heat the oil.
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When the potatoes are cool enough to handle, rough them up with a #fork on all sides. Then coat them in @flour{1%cup} seasoned with @salt and freshly ground @black pepper{}.
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Check that the oil is hot and put the potatoes in the pan, they should start to sizzle immediately. Put in @rosemary{a few%sprigs} which will flavour the potatoes and allow to roast for about ~{30%minutes}. Be sure to keep turning them so that you get a lovely golden brown colour.
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Serve with your favourite roast, vegetables and gravy.
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@ -1,25 +0,0 @@
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>> servings: 1
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>> produce: 350%g
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>> calories: 670%kkal
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>> protein: 40%g
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>> total fat: 50%g
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>> total carb.: 11%g
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Place the #oven on to preheat at 180 degrees.
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-- for scaling
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slice the @beef cut{200%g} into 200 g pieces.
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Slice the @courgette{50%g} and @aubergine{50%g} into slices a little less than a centimetre thick so that they cook evenly, cut @red bell peppers{50%g} into large chunks.
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Finely chop the @fresh coriander{50%g} and @parsley{50%g}, then deseed and finely chop the @red chilli{10%g}, @red onion{20%g} and @garlic{2%g} clove.
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Mix the herbs, chilli and garlic with the red onion and peppers in a #bowl, add @salt{1/2%tsp}, @sugar{1%tsp}, @vinegar{10%g} and freshly @ground black pepper{1/3%tsp}, mix thoroughly so that the acid dissolves the sugar and salt, into this mixture add a little @olive oil{}, enough to create the desired consistency.
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Brush the vegetables lightly with olive oil and using a #grill pan{}, heat over a high heat and roast the courgettes, aubergines and bell peppers.
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Then line a #baking tray{} with #tinfoil, place the courgettes on the foil and roast for ~{12%minutes} in the oven.
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Season the beef steak with @salt and @pepper on both sides, brush with cooking @oil and grill in a frying pan over a medium heat for 2 minutes on each side until seared and golden brown.
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After frying, place in the oven on the tray with the vegetables. Cook for ~{6-10%minutes}, depending on how you want the steak done. The longer you cook the meat, the more well done the steak will be. When the meat is cooked to your liking, remove the steak and vegetables, place on a plate and drizzle over the chimichurri sauce and serve extra sauce on the side, garnishing with a sprinkling of extra chopped herbs.
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@ -1,18 +0,0 @@
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>> servings: 1
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>> produce: 430%g
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>> calories: 322%kkal
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>> protein: 38%g
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>> total fat: 16%g
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>> total carb.: 8%g
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Preheat the oven to 180°C before beginning your prep.
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Rinse the @bream{450%g} or your choice of fish,[- TODO |@cod|@seabass|@catfish -], remove any scales that may remain, as well as fins. You can mostly have this done by your local fishmonger. Make a slit in the back, separate the flesh from the bones using a flat fish knife, cut out the centre bone. Rove the guts, rinse and pat dry with paper towel. Again, one can usually buy the fish already prepared for you.
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Rinse and pat dry @courgette{50%g}, @lemon{40%g}, @red bell pepper{50%g} and @cherry tomatoes{30%g}. Peel the @red onion{30%g} and slice the onion into half rings, cut courgettes into thin rounds and the red pepper into medium slices, halve the cherry tomatoes.
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Drizzle the fish with freshly squeezed lemon juice and a sprinkle of olive oil, then season with @salt and a grind of black pepper. Heat a #frying pan{} over medium heat with a little @oil just to prevent sticking and help with browning. Sauté the chopped vegetables with the @provence herbs{1/2%tsp} and @salt and pepper.
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On a flat #baking tray{}, place the fish on #tin foil{} with the shiny side down so as not to reflect the heat, you can also use baking paper. stuff the fish with the roasted vegetables and bake for ~{15%minutes}. It is also nice to top the fish with fresh fennel for baking, if you should have any around.
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After baking, take the fish out of the oven and place on a platter, garnish with either fresh or roasted cherry tomatoes, roasted whole garlic cloves (these can be done when baking the fish) and wedges of lemon. The fish also goes nicely with baby new potatoes and garlic butter.
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@ -1,17 +0,0 @@
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Scrub the @potatoes{800%g} and put into a #large saucepan{} of salted boiling water and boil until cooked.
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While the potatoes are cooking, preheat your oven to 200°C/400°F/gas 6.
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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.
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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.
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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.
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By now the potatoes will be cooked. Drain them in a #colander, then lightly crush them by pushing down on them with your thumb.
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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.
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Spread out in a single layer in the roasting tray, and bake for ~{40%minutes} in the preheated oven until golden.
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Lovely served with a rocket salad dressed with some lemon juice and extra virgin olive oil, and a nice glass of white wine.
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@ -1,21 +0,0 @@
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---
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yield: 1000%g
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---
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Mix together @oyster sauce{1%tbsp}, @soy sauce{5%tbsp} and @sesame oil{5%tsp}, set aside.
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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.
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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}
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Drain off excess bacon fat. #pot.
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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.
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Add @Chinese cooking wine{1%tbsp} and @sugar{2%tsp} and let it simmer rapidly, stirring, for 20 seconds, until mostly evaporated.
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Add @prawns{150%g} and stir fry for 1 minute to heat through if pre-cooked, cook longer to cook if raw.
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Add refrigerated overnight @cooked rice{3%cups}, Sauce, eggs, bacon and thinly sliced @scallions{5%items}. Stir fry for 2 minutes until rice is hot - around 2 minutes.
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Transfer to serving plate, sprinkle with thinly sliced @scallions{2%item} and serve.
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@ -1,22 +0,0 @@
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>> servings: 1
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>> produce: 400%g
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>> calories: 245%kkal
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>> protein: 9%g
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>> total fat: 0.3%g
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>> total carb.: 51%g
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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.
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Yes
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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.
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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.
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Fry on a medium heat for ~{8%minutes}, stirring occasionally to prevent burning on the bottom.
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Add the @tomato paste{75%g} and @garlic paste{1/3%tsp}, @sugar{1/2%tsp} per serving, @salt and @pepper to taste at the end.
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Stir in a little @water{30%ml} to add some more liquid. Cover and stew over a low heat for ~{30%minutes}, stirring occasionally.
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Serve warm or completely cooled like a ratatouille with pasta or toasted ciabatta.
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@ -1,21 +0,0 @@
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>> servings: 1
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>> produce: 385%g
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>> calories: 490%kkal
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>> protein: 33%g
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>> total fat: 13%g
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>> total carb.: 55.5%g
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Pour a suitable amount of water into a #saucepan, add @salt{1%tsp} and place on the heat and bring to the boil.
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Yes
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Defrost the prawns in cold water and peel the @frozen tiger prawns{80%g} and devein if necessary.
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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{}.
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Add the @wholemeal pasta{80%g}, or brown pasta to the boiling water and cook according to the instructions on the package.
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Heat a #deep frying pan{} or wok with a little vegetable @oil over a medium heat, add a knob of @butter{5%g} which helps with browning. Fry the prawns with the courgettes, @thyme{1/4%tsp}, @rosemary{1/4%tsp} and @salt to taste. The prawns will be bright pink and a little brown once done.
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Rinse the cooked pasta in a #colander, allow the water to drain and toss with a little olive oil, add the pasta to the vegetables and prawns, add the cherry tomato halves and garlic. Check for seasoning. Fry everything very quickly and place in the prepared bowl. Garnish with the Parmesan sprinkled liberally on top and a little extra fresh thyme.
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@ -1,18 +0,0 @@
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>> servings: 1
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>> produce: 480%g
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>> calories: 607%kkal
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>> protein: 36%g
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>> total fat: 14%g
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>> total carb.: 80%g
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Rinse the @jasmin rice{50%g} and @white quinoa{30%g} under running water to get rid of the starch. Pour the water into a #saucepan, add the rice and quinoa, season with @salt{2%g} and simmer on a medium heat.
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Rinse and pat dry the @turkey breast fillets{125%g}[- | @chicken breast fillets{125%g} -] gently with paper towel. Cut them into cubes.
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Defrost the @frozen corn{40%g} and @frozen green beans{40%g} and cut into slices. Often these are already prepared for you.
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Peel @red onion{40%g} and finely chop along with @red bell peppers{40%g}.
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Heat a #frying pan{} with a little @oil{1%tbsp} and sauté the onion and pepper for ~{5%minutes}. Add the turkey or chicken fillets to the vegetables, stir-fry for about ~{5%minutes} and add the green beans and corn, stir-fry for another ~{5%minutes}.
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The quinoa rice should be cooked by this time, just check to make sure it is al dente'. Remove side dish from the heat. Add the @tinned tomatoes{40%g} to the turkey, add @sugar{5%g} to balance acidity and @salt{1/2%tsp} to taste. Braise for ~{5%minutes}. Place the quinoa rice on a plate and top with the turkey/ chicken and vegetables. Garnish with chopped parsley.
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74
Plans/3 Day Plan II.menu
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74
Plans/3 Day Plan II.menu
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@ -0,0 +1,74 @@
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---
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servings: 2
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---
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==Day 0==
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-- delivery around 4pm
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Dinner:
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- @salmon fillet{2}(baked) with @./Sides/Mashed Potatoes{2%servings} and @sourdough bread{1%slice}
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- @./Salads/Boring{2%servings}
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-- prep roast beef overnight
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==Day 1==
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Breakfast:
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- @./Breakfast/American Pancakes{} with @maple syrup{2%tbsp} and @blueberies{1/2%cup}
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- @filter coffee{1%cup} and @tea{1%cup}
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Lunch:
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- @./Slowcooker/Slow Cooker Roast Beef{2%servings} with @buckweed{1%cup}(boiled)
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- @./Salads/Boring{2%servings}
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Dinner:
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- @./Salads/Prawn Evening Salad{2} + @sourdough bread{1%slice}
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==Day 2==
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Breakfast:
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- @scrambled eggs{4} with @toast{2%slices} and @butter{1%tbsp} and @smoked salmon{1%pack} and @salad leaves{}
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- @filter coffee{1%cup} and @tea{1%cup}
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Lunch:
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- @./Slowcooker/Slow Cooker Roast Beef{2%servings} with @rice{1%cup}(boiled)
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- @tea{2%cup}
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Dinner:
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- @./Salads/Caprese{2}
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==Day 3==
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Breakfast:
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- @./Breakfast/Easy Pancakes{} with @maple syrup{2%tbsp} and @smoked salmon{1%pack} and @salad leaves{}
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- @filter coffee{1%cup} and @tea{1%cup}
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Lunch:
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- @./Slowcooker/Slow Cooker Roast Beef{2%servings} with @./Sides/Mashed Potatoes{2%servings}
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- @tea{2%cup}
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-- dinner from a new order
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== Snacks ==
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- @kefir{2}
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- @dates
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- @apples
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- @kiwi
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- @Parma ham{2}
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- @yogurt biscuits{3}
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- @sourdough bread{}
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== Batch Prep ==
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-- nothing
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== Baby ==
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- @cotton pads{2}
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== Household ==
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- @listerin
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- @kitchen towels{}
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@ -2,7 +2,7 @@
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Breakfast:
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- @./Breakfast/American Pancakes{3} with @maple syrup{2%tbsp} and @butter{1%tbsp}
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- @coffee{1%cup} with @cream{1%tbsp}
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- @filter coffee{1%cup} with @cream{1%tbsp}
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Lunch:
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- @./Lunches/Spaghetti carbonara{1}
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@ -2,5 +2,11 @@
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fast: true
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---
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TODO ~{hour}
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Set to warm up @cooked frozen prawns{150%g} in a wok.
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Mix @avocado(sliced), @cherry tomatoes{8}(chopped), @English cucumber{1/4}(sliced) with @salad mix{100%g}.
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Add prawns, @extra virgin olive oil{2%tbsp} and mix.
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Garnish with @sesame seeds{}
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@ -1,13 +0,0 @@
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>> source: https://www.slowcookerclub.com/wprm_print/221
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Marinade the chicken by combining @garlic cloves{4} (crushed), @ginger{1%tsp} (ground), @garam masala{1%tsp}, @salt{1%tsp}, @cumin{1%tsp}, @dried coriander{1%tsp}, @smoked paprika{1%tsp}, @black pepper{1/2%tsp} (ground), @chilli powder{1%tsp} (ground), @lemon{1} (juiced) and @natural yoghurt{3%tbsp} in a #mixing bowl{} and give it all a good stir.
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Roughly chop the @chicken thighs{500%g} into large chunks, and add to the marinade mixture, ensuring the meat is thoroughly coated. Seal and refrigerate for a minimum of ~{30%minutes} (ideally ~{2-3%hours}).
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To cook the chicken and sauce, heat @oil{2%tbsp} in a #pan{} over a high heat, then briefly fry the marinaded chicken pieces. This will create a brown coating on the chicken as the marinade cooks, recreating the charred effect usually achieved in a tandoor. Add the chicken to the #slow cooker{3.5L}, along with any marinade left in the bowl.
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Roughly chop the @white onion{1%large}, @red pepper{2} (capsicum), crush the @garlic cloves{3}, and add to the slow cooker.
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In a separate bowl combine the @tomato passata{400%g}, @tomato paste{3%tbsp}, @ground sweet paprika{1%tbsp}, @salt{1%tsp}, @sugar{3/2%tsp}, @ginger{1%tbsp} (ground), @turmeric{1%tsp}, @garam masala{1%tsp}, @dried coriander{1%tbsp}, @cumin{1%tbsp}, @mild chilli powder{1%tsp}, @cayenne pepper{1/2%tsp}, @natural yoghurt{5%tbsp}, and @double cream{75%ml} to form the sauce and mix well.
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Pour the sauce over the meat and vegetables in the slow cooker, ensuring everything is coated in the mixture. Cook for ~{4%hours} on a high setting, or ~{6%hours} on low, stir and then serve with rice and a sprinkle of freshly chopped coriander.
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18
Slowcooker/Slow Cooker Pulled Pork.cook
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18
Slowcooker/Slow Cooker Pulled Pork.cook
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---
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author: Lisa Bryan
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cook time: 8 hours
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course: Main Course
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cuisine: American
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prep time: 5 minutes
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servings: 8 servings
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source: "https://downshiftology.com/recipes/slow-cooker-pulled-pork"
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tags: pulled pork, slow cooker pulled pork
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time required: 8 hours 5 minutes
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---
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In a #small bowl{}, mix the @paprika{2%tbsp}, @oregano{1%tsp}, @salt{1%tsp}, @pepper{1%tsp}, and @cumin{1/2%tsp} together.
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Place the @pork shoulder{4.5%lbs} into the #slow cooker{}. Add the diced @onion{1%yellow}, @garlic{4%cloves}, and @orange{1} juice on top.
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Cover and cook on low for ~{8%hours}. When it’s done, the pork should shred easily with two forks. Transfer it to a cutting board, shred, then return to the juices in the slow cooker to keep everything tender and flavorful.
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24
Slowcooker/Slow Cooker Roast Beef.cook
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24
Slowcooker/Slow Cooker Roast Beef.cook
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@ -0,0 +1,24 @@
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---
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source: https://www.slowcookerclub.com/slow-cooker-roast-beef/
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course: main course
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cuisine: British
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servings: 4
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calories: 429
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time required: 5h15m
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time.prep: 15m
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tags: [slowcooker]
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---
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|
||||
Add the @carrots{2}(roughly chopped) and @onion{1}(sliced) to the slow cooker, then add 3 tbsp of @cornflour{6%tbsp} and stir to ensure an even coating.
|
||||
|
||||
Rub a little @olive oil{1%tbsp} all over the @beef{1%kg} and season well with @salt{1%tsp} and @pepper{1%tsp}. Sear the beef all over in a hot pan, and transfer to the slow cooker.
|
||||
|
||||
Add the @beef stock{500%ml}, @red wine{187.5%ml}(¼ bottle), @tomato puree{3%tbsp} and @sugar{2%tsp}, ensuring that the beef is mostly covered by the liquid. Cook on low for ~{5%hours}, or high for 3 hours.
|
||||
|
||||
Once cooked, remove the beef from the slow cooker and cover with foil to keep warm. Rest the beef for up to ~{30%minutes}.
|
||||
|
||||
If you want to be sure about cooking times, use a meat thermometer - one is linked in the equipment list.
|
||||
|
||||
Reduce the remaining liquid and vegetables in the slow cooker to a gravy consistency, adding 3 tbsp of cornflour to thicken (remove a little liquid, mix in the cornflour to make a paste, and mix it back into the gravy). If you've got a slow cooker with a metal pot (see the equipment list for a recommendation) you can do this by transferring it straight to the hob, if not, you'll need to transfer the contents of the slow cooker to a pan.
|
||||
|
||||
When you're ready to serve, slice the beef with a sharp knife and coat with plenty of red wine gravy!
|
||||
@ -1,7 +0,0 @@
|
||||
Set your #slow cooker{} to low. Tip in the @onion{1}, @celery sticks{2}, @carrots{2} and @leeks{2} and nestle @bay leaf{1} and @thyme sprigs{3}. Sit the @chicken{1%whole medium} on top of the veg and pour over the @chicken stock{2%l}. Cook for 6-8 hours.
|
||||
|
||||
|
||||
Remove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two forks, then return the meat to the slow cooker, discarding the bones. Season to taste and stir through the @lemon{1} juice.
|
||||
|
||||
|
||||
Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the @dill or @parsley. Serve with crusty bread, if you like.
|
||||
@ -1,21 +0,0 @@
|
||||
---
|
||||
servings: 4
|
||||
prep_time: 10 minutes
|
||||
cook_time: 25 minutes
|
||||
---
|
||||
|
||||
Chop @broccoli{500%g} into florets and stems. Dice @onion{1} and @celery{2%sticks}.
|
||||
|
||||
Melt @butter{30%g} in a large #pot{}. Sauté onion and celery until soft, about ~{5%minutes}.
|
||||
|
||||
Add broccoli and @vegetable stock{1%L}. Bring to boil.
|
||||
|
||||
Simmer for ~{15%minutes} until broccoli is very tender.
|
||||
|
||||
Remove from heat and blend with an #immersion blender{} until smooth.
|
||||
|
||||
Return to low heat. Crumble in @stilton cheese{150%g} and stir until melted.
|
||||
|
||||
Add @double cream{100%ml}, @salt{}, @black pepper{}, and @nutmeg{pinch}.
|
||||
|
||||
Serve with extra crumbled stilton and @crusty bread{}.
|
||||
@ -1,21 +0,0 @@
|
||||
---
|
||||
servings: 4
|
||||
prep_time: 15 minutes
|
||||
cook_time: 40 minutes
|
||||
---
|
||||
|
||||
Peel and cube @butternut squash{1%large} (about 1kg). Chop @onion{1} and mince @garlic{2%cloves}.
|
||||
|
||||
Heat @olive oil{2%tbsp} in a large #pot{}. Sauté onion until softened, about ~{5%minutes}.
|
||||
|
||||
Add garlic, @ground cumin{1%tsp}, and @ground coriander{1/2%tsp}. Cook for ~{1%minute}.
|
||||
|
||||
Add butternut squash and @vegetable stock{1%L}. Bring to boil.
|
||||
|
||||
Simmer for ~{25%minutes} until squash is very tender.
|
||||
|
||||
Remove from heat and blend with an #immersion blender{} until smooth.
|
||||
|
||||
Stir in @double cream{100%ml}, @salt{}, and @black pepper{} to taste.
|
||||
|
||||
Heat through and serve with a swirl of @cream{} and @pumpkin seeds{2%tbsp} (toasted).
|
||||
@ -1,21 +0,0 @@
|
||||
---
|
||||
servings: 4
|
||||
prep_time: 10 minutes
|
||||
cook_time: 30 minutes
|
||||
---
|
||||
|
||||
Peel and chop @carrots{750%g}. Dice @onion{1} and grate @fresh ginger{2%tbsp}.
|
||||
|
||||
Heat @butter{25%g} in a large #saucepan{}. Cook onion until soft, about ~{5%minutes}.
|
||||
|
||||
Add carrots, ginger, and @ground coriander{1%tsp}. Stir for ~{2%minutes}.
|
||||
|
||||
Pour in @vegetable stock{1.2%L} and bring to boil.
|
||||
|
||||
Reduce heat and simmer for ~{20%minutes} until carrots are tender.
|
||||
|
||||
Blend with an #immersion blender{} until completely smooth.
|
||||
|
||||
Season with @salt{}, @white pepper{}, and @honey{1%tsp} to balance flavors.
|
||||
|
||||
Serve hot with a drizzle of @coconut milk{2%tbsp} and fresh @coriander leaves{}.
|
||||
@ -1,14 +0,0 @@
|
||||
>> servings: 1
|
||||
>> produce: 550%g
|
||||
>> calories: 266%kkal
|
||||
>> protein: 21%g
|
||||
>> total fat: 14%g
|
||||
>> total carb.: 14%g
|
||||
|
||||
Pour @water{400%g} into a #saucepan and put on a medium heat.
|
||||
|
||||
Peel and cut the @potatoes{60%g} into large pieces (if the potatoes are small with thin skin, you can simply rinse them and cut them in half without peeling), peel the @carrots{30%g} and cut them into smaller chunks.
|
||||
|
||||
Place the vegetables into the pan and boil covered with a lid on until soft.
|
||||
|
||||
Next, cut the @salmon fillet{40%g} and @hake fillet{40%g} into large pieces and add to the vegetables, add @soy sauce{30%g} and @fish sauce{20%g}, halved @cherry tomatoes{20%g}, chopped @green peppers{5%g} and @double cream{50%g}. It is not necessary to cook for a long time, so as not to overcook the fish, it is enough to bring the soup gently to a boil.
|
||||
@ -1,19 +0,0 @@
|
||||
---
|
||||
servings: 4
|
||||
prep_time: 15 minutes
|
||||
cook_time: 30 minutes
|
||||
---
|
||||
|
||||
Clean and slice @leeks{3%large} (white and light green parts only). Peel and dice @potatoes{500%g}.
|
||||
|
||||
Melt @butter{40%g} in a large #pot{}. Cook leeks gently until softened, about ~{10%minutes}.
|
||||
|
||||
Add potatoes and @vegetable stock{1%L}. Bring to boil.
|
||||
|
||||
Simmer for ~{20%minutes} until potatoes are falling apart.
|
||||
|
||||
Blend with an #immersion blender{} until silky smooth.
|
||||
|
||||
Stir in @single cream{150%ml}, @salt{}, and @white pepper{}.
|
||||
|
||||
Serve hot garnished with @chives{2%tbsp} (finely chopped) and a swirl of cream.
|
||||
@ -1,17 +0,0 @@
|
||||
>> servings: 1
|
||||
>> produce: 600%g
|
||||
>> calories: 460%kkal
|
||||
>> protein: 43%g
|
||||
>> total fat: 16%g
|
||||
>> total carb.: 35%g
|
||||
|
||||
Make up the @chicken broth{400%g} first from the ./Chicken broth.cook recipe.
|
||||
|
||||
Put a #sauté pot{} on the stove and boil the @eggs{1}, then boil the @soba noodles{40%g}, following the instructions on the back of the package.
|
||||
|
||||
The carrots for the broth can be cut into chunks and boiled till soft. Cut the @green pepper{5%g} into small rings.
|
||||
|
||||
Put the #casserole on the stove, pour @chicken stock{0.4%l} into the pot and bring to the boil, cut the @chicken fillets{50%g} into strips and boil in the stock for about ~{5%minutes}, then add the chopped boiled carrots and boiled soba noodles to the stock.
|
||||
|
||||
Pour the broth into a soup bowl, peel the boiled egg and slice in half, place into the soup, add the @soy sauce{} to taste and garnish with green peppers.
|
||||
|
||||
@ -1,15 +0,0 @@
|
||||
>> servings: 1
|
||||
>> produce: 500%g
|
||||
>> calories: 460%kkal
|
||||
>> protein: 17%g
|
||||
>> total fat: 19%g
|
||||
>> total carb.: 8%g
|
||||
|
||||
// TODO should really refer servings
|
||||
Prepare the @chicken broth{400%g} first from the ./Chicken broth.cook recipe.
|
||||
|
||||
Wash and peel the @carrots{20%g}, wash the @courgette{20%g} and @bell peppers{20%g} and cut into small cubes.
|
||||
|
||||
Heat a #pan with @vegetable oil{} over a medium heat, sauté the chopped vegetables together with the @frozen green beans{15%g} until soft, add the @cherry tomatoes{20%g} and chopped @garlic{1%clove} then remove from the heat.
|
||||
|
||||
Heat the chicken stock in a #saucepan, add the softened vegetables and bring to the boil, once boiling remove from the heat and pour into a bowl. Garnish with finely chopped parsley or @basil leaves{5%g}. This is a wonderful Winter warmer.
|
||||
@ -1,23 +0,0 @@
|
||||
---
|
||||
servings: 4
|
||||
prep_time: 10 minutes
|
||||
cook_time: 45 minutes
|
||||
---
|
||||
|
||||
Preheat oven to 200°C (180°C fan).
|
||||
|
||||
Halve @ripe tomatoes{1%kg} and place on a #baking tray{}. Add @garlic{4%cloves} (unpeeled).
|
||||
|
||||
Drizzle with @olive oil{3%tbsp}, @salt{}, @black pepper{}, and @sugar{1%tsp}.
|
||||
|
||||
Roast for ~{30%minutes} until tomatoes are caramelized.
|
||||
|
||||
Remove garlic skins. Transfer everything to a #pot{} with @vegetable stock{500%ml}.
|
||||
|
||||
Add @tomato paste{2%tbsp} and simmer for ~{10%minutes}.
|
||||
|
||||
Blend with an #immersion blender{} until smooth.
|
||||
|
||||
Stir in @double cream{100%ml} and fresh @basil leaves{handful} (torn).
|
||||
|
||||
Season to taste and serve with @grilled cheese{} croutons.
|
||||
@ -1,16 +0,0 @@
|
||||
>> servings: 1
|
||||
>> produce: 600%g
|
||||
>> calories: 230%kkal
|
||||
>> protein: 12.8%g
|
||||
>> total fat: 6.4%g
|
||||
>> total carb.: 22.5%g
|
||||
|
||||
Pour @water{300%g} into a #saucepan and place on a medium heat.
|
||||
|
||||
Peel the @carrots{20%g} and @celery stalk{20%g} and cut into very small cubes.
|
||||
|
||||
Put the vegetables in the boiling water. Add @soy sauce{30%g}, @fish sauce{20%g}, and @oyster sauce{30%g} to the broth, add @red wine vinegar{10%g}. Then add @tinned chopped tomatoes{200%g}.
|
||||
|
||||
Clean the closed @mussels{40%g} with a #brush to remove the beard and prevent any type of external contamination ( if you buy ready opened mussels they do not need to be cleaned). Put the mussels on to boil, then add a @seafood mix{60%g} which may contain shrimps and calamari.
|
||||
|
||||
Bring the soup to a boil and then remove from the heat. Mussels that have not opened need to be removed, they are not edible. Check for seasoning. Chop @fresh basil{5%g} into small pieces and garnish the dish. This is a lovely, rich and hearty soup for Winter.
|
||||
@ -1,7 +0,0 @@
|
||||
Set your #slow cooker{} to low. Tip in the @onion{1}, @celery sticks{2}, @carrots{2} and @leeks{2} and nestle @bay leaf{1} and @thyme sprigs{3}. Sit the @chicken{1%whole medium} on top of the veg and pour over the @chicken stock{2%l}. Cook for 6-8 hours.
|
||||
|
||||
|
||||
Remove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two forks, then return the meat to the slow cooker, discarding the bones. Season to taste and stir through the @lemon{1} juice.
|
||||
|
||||
|
||||
Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the @dill or @parsley. Serve with crusty bread, if you like.
|
||||
@ -1,46 +0,0 @@
|
||||
---
|
||||
source: https://www.youtube.com/watch?v=iEs3qXQvg6M
|
||||
---
|
||||
|
||||
|
||||
|
||||
For the Sauce:
|
||||
1 tablespoon (15ml) dark soy sauce
|
||||
1 tablespoon (15ml) light soy sauce
|
||||
2 tablespoons (30ml) oyster sauce
|
||||
1 tablespoon (20g) sugar
|
||||
|
||||
For the Cornstarch Slurry:
|
||||
2 teaspoons (6g) cornstarch
|
||||
1 tablespoon (15ml) water
|
||||
|
||||
For the Broccoli or Broccolini:
|
||||
12 ounces (340g) broccoli or broccolini, florets separated and stems sliced on a sharp bias into 1-inch pieces (peel stems if they are tough
|
||||
|
||||
For the Stir-Fry
|
||||
2 tablespoons (30ml) peanut, rice bran, or soybean oil
|
||||
3 teaspoons (8g) minced fresh garlic (3-4 medium cloves)
|
||||
2 teaspoons (5g) minced fresh ginger (about ½-inch segment, minced)
|
||||
1 tablespoon (15ml) Shaoxing wine
|
||||
|
||||
Mix @light soy sauce{1%tsp}, @sesame oil{1%tsp}, @Shaoxing wine{2%tsp}, @cornstarch{1%tsp}, @baking soda{1/4%tsp} and @salt{1/2%tsp} in a #medium bowl{} to make marinade.
|
||||
|
||||
Slice @beef skirt steak{340%g} into 1/4-inch pieces against the grain (watch the video for the technique). Very roughly massage the marinade into the meat for at least 30 seconds. Set aside for ~{15%minutes} or refrigerate up to overnight.
|
||||
|
||||
Combine @dark soy sauce{1%tsp}, @light soy sauce{1%tsp}, @oyster sauce{2%tsp}, and @sugar{1%tsp} in a #small bowl{} and stir together until homogenous. Set aside.
|
||||
|
||||
Combine @cornstarch{2%tsp} and @water{1%tbsp} in a separate #small bowl{} and stir with a fork until cornstarch is dissolved.
|
||||
|
||||
Heat a couple cups of salted @water in a #wok over high heat until boiling. Add @broccoli{340%g}, cover, and cook until tender-crisp, about ~{1%minute}. Drain and transfer to a plate to air-dry.
|
||||
|
||||
Mince @garlic{4%medium} and @ginger{1/2%inch} and set aside.
|
||||
|
||||
Heat #wok over high heat until lightly smoking. Add @oil{1%tbsp} and swirl to coat. Add beef, spread into a single layer and let it cook until lightly seared, about ~{30%seconds}. Stir-fry until beef is mostly cooked through and only a few pink spots remain. Immediately add garlic and ginger and stir-fry until fragrant, 30 to 45 seconds longer.
|
||||
|
||||
Add @Shaoxing wine{1%tbsp} by pouring it around the side of the wok. Stir sauce mixture and pour it in around the sides of the wok. Toss to combine.
|
||||
|
||||
Add broccoli and toss to combine.
|
||||
|
||||
Stir the cornstarch slurry and add a splash. Cook, tossing, until sauce thickens and the beef is cooked through, about 30 seconds longer. Adjust sauce consistency with more cornstarch slurry if it is too thin, or a splash of water if it is too thick.
|
||||
|
||||
Transfer to a serving platter and serve immediately with steamed white rice.
|
||||
@ -1,7 +0,0 @@
|
||||
Set your #slow cooker{} to low. Tip in the @onion{1}, @celery sticks{2}, @carrots{2} and @leeks{2} and nestle @bay leaf{1} and @thyme sprigs{3}. Sit the @chicken{1%whole medium} on top of the veg and pour over the @chicken stock{2%l}. Cook for 6-8 hours.
|
||||
|
||||
|
||||
Remove the chicken from the slow cooker and transfer to a board. Shred the meat from the bones using two forks, then return the meat to the slow cooker, discarding the bones. Season to taste and stir through the @lemon{1} juice.
|
||||
|
||||
|
||||
Remove and discard the bunch of herbs. Ladle the soup into bowls and top with the @dill or @parsley. Serve with crusty bread, if you like.
|
||||
@ -22,6 +22,7 @@ Chinese cabbage
|
||||
clementine
|
||||
coconut
|
||||
cucumber
|
||||
English cucumber
|
||||
dill
|
||||
fresh basil
|
||||
fresh oregano
|
||||
@ -41,24 +42,31 @@ onions
|
||||
peaches
|
||||
pears
|
||||
potatoes
|
||||
radish
|
||||
raspberries
|
||||
red onion
|
||||
red onions
|
||||
red peppers
|
||||
spinach
|
||||
salad leaves
|
||||
salad mix
|
||||
scallions
|
||||
shallot
|
||||
spring onions
|
||||
strawberries
|
||||
thyme
|
||||
tomatoes
|
||||
kiwi
|
||||
blueberies
|
||||
|
||||
|
||||
[milk and dairy]
|
||||
buffalo mozzarella
|
||||
butter
|
||||
buttermilk
|
||||
egg
|
||||
eggs
|
||||
scrambled eggs
|
||||
curd cheese
|
||||
cheddar cheese
|
||||
feta
|
||||
@ -67,17 +75,23 @@ grated mozzarella
|
||||
milk
|
||||
mozzarella
|
||||
soft cheese
|
||||
kefir
|
||||
yogurt biscuits
|
||||
|
||||
[meat and seafood]
|
||||
bacon
|
||||
beef
|
||||
chicken thighs
|
||||
chicken fillets
|
||||
corn beef
|
||||
cooked frozen prawns
|
||||
lamb chops
|
||||
Parma ham
|
||||
parma ham
|
||||
rashers
|
||||
lamb
|
||||
prawns
|
||||
salmon fillet
|
||||
smoked salmon
|
||||
whole chicken
|
||||
|
||||
@ -89,10 +103,13 @@ breadcrumbs
|
||||
breakfast biscuites
|
||||
croissant
|
||||
profiteroles
|
||||
sourdough bread
|
||||
toast
|
||||
tortillas
|
||||
|
||||
|
||||
[tinned goods and baking]
|
||||
baking soda
|
||||
cannellini beans
|
||||
baked beans
|
||||
chopped tomato
|
||||
@ -106,11 +123,14 @@ strained kimchi
|
||||
tin tomatoes
|
||||
strong white flour
|
||||
tinned pineapples
|
||||
tomato puree
|
||||
|
||||
|
||||
[packaged goods, pasta and sauces]
|
||||
apple crisps
|
||||
beef stock
|
||||
black tea
|
||||
buckweed
|
||||
chicken broth
|
||||
choclate bars
|
||||
caster sugar
|
||||
@ -123,11 +143,13 @@ dates
|
||||
dried apricotes
|
||||
dried plums
|
||||
frozen peas
|
||||
maple syrup
|
||||
mayonnaise
|
||||
oats
|
||||
pistachio
|
||||
pumkin seeds
|
||||
raisins
|
||||
sesame seeds
|
||||
sugar
|
||||
water
|
||||
tomato paste
|
||||
@ -170,5 +192,12 @@ peanut oil
|
||||
rice wine vinegar
|
||||
sesame oil
|
||||
soy sauce
|
||||
vegetable oil
|
||||
white vinegar
|
||||
white wine
|
||||
red wine
|
||||
|
||||
[other]
|
||||
cotton pads
|
||||
kitchen towels
|
||||
listerin
|
||||
|
||||
@ -19,17 +19,17 @@ rice = "2%kg"
|
||||
"wholegrain spaghetti" = "1%kg"
|
||||
|
||||
# tins
|
||||
"tin tomatoes" = "2%cans"
|
||||
"cannellini beans" = "2%cans"
|
||||
# "tin tomatoes" = "2%cans"
|
||||
# "cannellini beans" = "2%cans"
|
||||
|
||||
# vegs
|
||||
garlic = "3"
|
||||
"garlic clove" = "3"
|
||||
"red onion" = "3"
|
||||
"onion" = "3"
|
||||
# garlic = "3"
|
||||
# "garlic clove" = "3"
|
||||
# "red onion" = "3"
|
||||
# "onion" = "3"
|
||||
|
||||
# sauces
|
||||
"extra virgin olive oil" = "50%g"
|
||||
# "extra virgin olive oil" = "50%g"
|
||||
"olive oil" = "1%l"
|
||||
"oil" = "1%l"
|
||||
"balsamic glaze" = "50%g"
|
||||
@ -47,4 +47,4 @@ basil = "unlim"
|
||||
|
||||
[fridge]
|
||||
parmesan = "100%g"
|
||||
butter = "50%g"
|
||||
# butter = "50%g"
|
||||
|
||||
Loading…
x
Reference in New Issue
Block a user