My recipes

.gitignore

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+.DS_Store

Alina's Basket.cook

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+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{}

Breakfast/Cheese omelette with vegetables.cook

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+>> 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/Chicken roll.cook

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+>> servings: 1
+>> produce: 330%g
+>> calories: 640%kkal
+>> protein: 34%g
+>> total fat: 40%g
+>> total carbs.: 35%g
+
+Cut the @chicken fillets{120%g} into thin strips.
+
+Slice the @cucumbers{30%g} into fine julienne cuts by first slicing into rounds and then slicing matchstick like strips. Slice the @cherry tomatoes{30%g} into halves, or quarters if they are large.
+
+Combine the @mayonnaise{50%g} and @sour cream{50%g}, add the finely chopped @garlic{1/2%glove} and freshly chopped @parsley{2%g}, @salt{1/2%tsp} and @curry seasoning powder{1/2%tsp} to taste.
+
+Heat a #frying pan{} with a little oil and fry the chicken fillets until golden brown, season with @salt{1/2%tsp} and @pepper{1/4%tsp}.
+
+Place the @tortilla{1} on a flat chopping board or plate, place a little chiffonade @lettuce{30%g}, cooked chicken strips, cucumber and tomatoes onto the tortilla, pour the dressing over the filling ingredients, fold over two opposite sides and roll up into a tight roll. Use a little water to stick the edge of the tortilla down securely. At this stage the tortilla is ready to enjoy, to add a little extra crunch you can fry the roll in a frying pan with a little @oil until golden brown.

Breakfast/Easy Pancakes.cook

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+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.
+
+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.
+
+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.

Breakfast/French Breakfast.cook

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+Just do it @croissant{2}, @smoked salmon{50%g}, @salad leaves{30%g}, @soft cheese{20%g}

Breakfast/Irish Breakfast.cook

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+Just do it separately @eggs{2%large}, @bacon{5%strips}, @baked beans{1%can}, @mushrooms{100%g}, @butter{30%g}.

Breakfast/Mexican Style Burrito.cook

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+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. 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.
+
+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{30%g} and leave to melt. Meanwhile...
+
+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.
+
+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.

Breakfast/Oats.cook

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+@oats{80%g}, @raisins{30%g} and @honey{1%tsp}

Breakfast/Salmon bruschetta.cook

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+>> 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

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+>> 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

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+>> 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

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+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.
+
+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

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+>> 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.

Christmas Dinner/Brussel sprouts with bacon.cook

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+>> servings: 4
+
+Begin by boiling a #pot of water.
+
+Halve the @Brussel sprouts{250%g} and blanch until bright green.
+
+Fry the chopped @bacon{100%g} and @onion{1/2} until brown.
+
+Add the Brussel sprouts to the bacon mix and fry until just browning. Taste for @salt and @pepper and add the @honey{1%tsp}.
+
+Enjoy with a roast dinner.

Christmas Dinner/Cabbage bake with mushroom cream.cook

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+-- This is a lovely, simple recipe that goes with just about anything and is a real crowd pleaser.
+
+Preheat the #oven to 180 degrees Celsius.
+
+Slice your @cabbage{1/2}, it can be roughly done as the cabbage will cook down in the oven. Place in an #oven proof dish{} and sprinkle the @mushroom soup powder{1%packet} over the top. Pour over the @cream{250%ml} and place in the oven.
+
+Keep a check on the cabbage, it will need a stir once in a while. Your dish should be done in about ~{35%minutes}. No seasoning is really necessary as the soup powder is normally quite well seasoned.

Christmas Dinner/Cranberry and port sauce.cook

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+Place the @port{300%ml} and @brown sugar{175%g} into a #pot and allow to boil.
+
+Add the @cranberry jelly{2%tbsp} and gently simmer so that the sauce can reduce, make sure to keep stirring your sauce to stop it catching on the bottom of the pan. The longer you simmer the sauce, the thicker it will get.
+
+This is quite a sweet gravy and so goes well with poultry and potatoes.

Christmas Dinner/Croissant bread and butter pudding.cook

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+>> servings: 4
+
+Preheat your oven to 180 degrees celsius.
+
+Spread @butter{2%tbsp} over an #ovenproof dish{} to begin.
+
+Next slice the @croissants{6} into rustic chunks and arrange them in the dish.
+
+-- custard
+For the custard you need to heat the @milk{300%ml} and @cream{300%ml} together and bring to the boil. Take the liquid off the heat.
+
+Whisk the @eggs{4}, @cinnamon{1/2%tsp} and @caster sugar{70%g} in a #heatproof bowl{} over boiling water to gently cook the eggs, be sure to keep whisking so that you don’t scramble the eggs. Make sure that the mixture is thickened, then remove from the heat and allow to cool. Then beat the milk and cream into the egg mixture.
+
+-- TODO berries alternative
+Pour the custard over the croissants and put the fresh or frozen @mixed berries{} on top, they will bake so make it rustic.
+
+Bake for about ~{30%minutes} or until the top is golden brown.
+
+-- TODO recipe for crème anglaise
+-- TODO gold glitter optional
+Serve with custard or @crème anglaise{}. For Christmas it is really lovely to decorate with extra fresh berries and beautiful edible @gold glitter{}.

Christmas Dinner/Glazed honey gammon.cook

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+>> servings: 6
+
+Preheat the oven to 180 degrees celcius.
+
+Put the @unsmoked boneless gammon{2%kg} into a #pot and cover with water, boil for about ~{30%minutes}.
+
+Take the gammon out of the water and place the gammon into a lined #baking tray{}. Score the fat on top into a diamond pattern and place @cloves into the slits.
+
+Mix the @honey{4%tbsp} and @mustard{4%tbsp} together and baste the meat with the mix.
+
+Allow for about ~{30%minutes} of roasting, basting with the honey mixture every 10 minutes. Keep roasting until the gammon is golden brown.
+
+Allow to rest for about ~{10%minutes} before carving.
+
+Serve with vegetables and a sweet gravy.

Christmas Dinner/Herb roasted Chritmas chicken.cook

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+Preheat the oven to 180 degrees Celcius.
+
+Purchase a @whole chicken{1%large} and gently seperate the skin from the flesh on the top of the bird.
+
+Finely chop a handful of herbs, it's best to take the fresh @rosemary{1%small bunch} and @thyme{1%small bunch} off the stalks and chop. Then gently put the fresh herbs under the skin of the chicken.
+
+Place a havled fresh @lemon{1} into the cavity along with fresh @garlic{2%cloves} lightly crushed.
+
+Rub the skin of the chicken with @olive oil{} and @salt and @ground black pepper{} to taste.
+
+Place your chicken in a #roasting pan{} for about ~{90%minutes} but do keep a whatchfull eye on it. You can check on whether if it is done as when you poke it with a fork the juices should run clear.
+
+Rest the meat for ~{10%minutes} before carving to allow the juices to infuse.
+
+-- TODO include as recipes
+Serve with your best roast potatatoes and veg with a lovely @red wine{} and cranberry gravy.

Christmas Dinner/Lemony green beans.cook

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+Begin by bringing a #pot of water to boil.
+
+Top and tail the @frozen beans{1%packet}.
+
+Once the water is boiling, blanch the beans, just until they turn bright green, then drain the water and put the pot back onto the heat and gently fry the beans with a little @oil, the crushed @garlic{1%clove} and @salt and @pepper to taste.
+
+The beans won’t need much cooking, lastly add a squeeze of @lemon{1}, this is also to taste, half a lemon may be enough. This is a good accompaniment to roasts.

Christmas Dinner/Rustic rosemary roasted potatoes.cook

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+>> servings: 4
+
+Put a #pot of water on to boil your potatoes before you begin.
+
+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.
+
+Remove the potatoes from the water and allow to cool so that you can handle them easily.
+
+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.
+
+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{}.
+
+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.
+
+Serve with your favourite roast, vegetables and gravy.

Dinners/Beef steak with grilled vegetables and chimichurri sauce.cook

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+>> servings: 1
+>> produce: 350%g
+>> calories: 670%kkal
+>> protein: 40%g
+>> total fat: 50%g
+>> total carb.: 11%g
+
+Place the #oven on to preheat at 180 degrees.
+
+-- for scaling
+slice the @beef cut{200%g} into 200 g pieces.
+
+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.
+
+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.
+
+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.
+
+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.
+
+Then line a #baking tray{} with #tinfoil, place the courgettes on the foil and roast for ~{12%minutes} in the oven.
+
+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.
+
+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.

Dinners/Bream baked with julienne vegetables.cook

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+>> servings: 1
+>> produce: 430%g
+>> calories: 322%kkal
+>> protein: 38%g
+>> total fat: 16%g
+>> total carb.: 8%g
+
+Preheat the oven to 180°C before beginning your prep.
+
+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.
+
+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.
+
+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.
+
+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.
+
+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.

Dinners/Chicken French.cook

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+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 @butter{30%g} into heated pan and fry chicken pieces until golden adding @olive oil{30%g}.
+
+Roughly cut all onions, potatoes and carrots and add them into a pan.
+
+Continue to stir fry for about 5 min. In meanwhile boil a kettle of water.
+
+Place content of a pan into a braizier. Add half-cup or cup of boiled water.
+
+Keep it on a small heat for 15 min.
+
+Add @white wine{100%g} and @mushrooms{300%g} cut in halves, keep on small heat for another 5 min.

Dinners/Fried Rice.cook

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+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.
+
+Drain off excess bacon fat.
+
+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.
+
+Add @Chinese cooking wine{1%tbsp} and @sugar{2%tsp} and let it simmer rapidly, stirring, for 20 seconds, until mostly evaporated.
+
+Add @prawns{150%g} and stir fry for 1 minute to heat through if pre-cooked, cook longer to cook if raw.
+
+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.
+
+Transfer to serving plate, sprinkle with thinly sliced @scallions{2%item} and serve.

Dinners/Güveç.cook

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+>> servings: 1
+>> produce: 400%g
+>> calories: 245%kkal
+>> protein: 9%g
+>> total fat: 0.3%g
+>> total carb.: 51%g
+
+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.
+
+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.
+
+Fry on a medium heat for ~{8%minutes}, stirring occasionally to prevent burning on the bottom.
+
+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.
+
+Stir in a little @water{30%ml} to add some more liquid. Cover and stew over a low heat for ~{30%minutes}, stirring occasionally.
+
+Serve warm or completely cooled like a ratatouille with pasta or toasted ciabatta.

Dinners/Pasta with prawn and courgette.cook

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+>> servings: 1
+>> produce: 385%g
+>> calories: 490%kkal
+>> protein: 33%g
+>> 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.
+
+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{}.
+
+Add the @wholemeal pasta{80%g}, or brown pasta to the boiling water and cook according to the instructions on the package.
+
+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.
+
+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.
+

Dinners/Sicilian-style Scottadito Lamb Chops.cook

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+Light the barbecue and let it get nice and hot. Make sure the bars of the barbecue are clean and free from any burnt on residue.
+
+Take the @lamb chops{8%large} out of the firdge and place on a plate to come up to to room temperatur. Meanwhile...
+
+Peel the @garlic{2%cloves}. Bash the @fennel seeds{1%tsp} in a pestle and mortar until fine.
+
+Pick and add the leaves from @fresh oregano{2%springs}, the garlic, @extra virgin olive oil{1%splash} and @salt{1%pinch} and bash again.
+
+Stir in the @ground cinnamon{1%pinch}, zest the @lemon over the top and mix again. Tip into a roasting tray and spread out.
+
+Lightly splash the fat in several places along the chops.
+
+Place the chops in one layer on a board, season well with @salt and @black pepper{} then bash and flatten slightly with the base of a small saucepan.
+
+Transfer the chops to the roasting tray, then turn over in the marinade to coat, then leave to marinate for around 30 minutes.
+
+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.

Dinners/Turkey fillet in tomato souce.cook

@@ -0,0 +1,18 @@
+>> servings: 1
+>> produce: 480%g
+>> calories: 607%kkal
+>> protein: 36%g
+>> total fat: 14%g
+>> total carb.: 80%g
+
+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.
+
+Rinse and pat dry the @turkey breast fillets{125%g}[- | @chicken breast fillets{125%g} -] gently with paper towel. Cut them into cubes.
+
+Defrost the @frozen corn{40%g} and @frozen green beans{40%g} and cut into slices. Often these are already prepared for you.
+
+Peel @red onion{40%g} and finely chop along with @red bell peppers{40%g}.
+
+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}.
+
+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.

Dinners/Uzbek Lagman.cook

@@ -0,0 +1,22 @@
+>> 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}.
+
+Meanwhile, finely chop the @onion{1%medium}. Finely dice @tomatoes{2%large}. Cube @carrots{1%large} and @red peppers{1/2%large} into even sizes. Cube @potatoes{420%g} into small cubes.
+
+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 potatoes, carrots, peppers and mix well.
+
+Pour in @water{1.4%kg}, @black pepper{1%tsp}, @ground coriander{1%tsp}, @ground cumin{1%tsp} and @bay leaves{2}, @star anise{1%small} and cook about ~{20%minutes}, until all of the vegetables are tender. Remove star anise once the soup is cooked.
+
+Meanwhile, cook pasta. Drain and return to pot, cover to prevent from drying out.
+
+Serve hearty soup over pasta.

Dinners/Uzbek Manti.cook

@@ -0,0 +1,21 @@
+Attach the dough hook to the Kitchen Aid mixer. Mix the @milk{160%g}, @salt{1%tsp}, @egg{1%large} and @water{180%g}.
+
+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.)
+
+Keep the dough covered until ready to use.
+
+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.
+
+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.
+
+Lay out the squares. Some pieces may not be complete squares, edges, just take two pieces and stick them together.
+
+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.
+
+Take spoonfuls of the filling and add to the center of the 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.
+
+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.
+
+Enjoy with butter and sour cream.

Dinners/Zharkoe.cook

@@ -0,0 +1,25 @@
+Make your own chicken rub by combining @garlic powder{1%tsp}, @onion powder{1%tsp}, @poultry seasoning{1%tsp}, @paprika{1%tsp}, @salt{1%pinch}, and @pepper{1%pinch}.
+
+Pat dry the @chicken thighs{900%g} and rub the chicken pieces and let them absorb the flavor.
+
+Meanwhile, dice and brown @onion{1%large} in a deep pan with @olive oil{1%tbsp}.
+
+Transfer to a baking dish.
+
+Turn heat to med-hi, add more @olive oil{1%tbsp}, then add the thighs. Cook for 5-10 min on each side until brown.
+
+Add sliced @mushrooms{4%medium} and @carrot{1%medium}. Continue cooking for a few more minutes.
+
+Transfer to a baking dish.
+
+Add the @potatoes{3%medium} and @bell peppers{3%small} to the pan. Dust with spices listed above. Cook for a few minutes. It doesn't have to be completely cooked since you will continue cooking in the oven.
+
+Transfer to a baking dish.
+
+Dissolve the @corn starch{5%tsp} in the @chicken broth{5%cup} and add to the pan. Add the @dill{2%tbsp} and @bay leaves{3%items}. Bring to boil and turn off the heat. Pour on top of the chicken and potatoes.
+
+Bake in the preheated 180C oven covered with foil for 40 min.
+
+Remove the foil and continue baking for another 20 min.
+
+Enjoy!

Dinners/Фаршированные перцы.cook

@@ -0,0 +1,9 @@
+@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.

Fruit Basket I.cook

@@ -0,0 +1 @@
+Take @apples{1%kg}, @pears{1%kg}, @clementine{1%box}, @melon, @bananas, @lemon{3}, @lime{3}, @peaches, @coconut{2}, @strawberries and place them on a tray. Enjoy slowly!

Fun/Adjarian khachapuri.cook

@@ -0,0 +1,37 @@
+>> servings: 2
+>> source: https://www.nomadwithcookies.com/adjarian-khachapuri-georgian-cheese-bread
+
+-- To make the dough
+Heat the @water{70%g} and @whole milk{110%g} until just warm to the touch. Remove from the heat and sprinkle in the powdered @yeast{1/2%tbsp} and @sugar{1/2%tsp} which basically activates and feeds the yeast. Allow to stand for ~{10%minutes} until bubbling and creamy. in the mean time...
+
+In a #small bowl{}, whisk together the @egg{1} and @oil{5%tsp} to combine.
+
+Place the @flour{500%g} in a #large mixing bowl{} and create a well in the center. Add the egg-oil and the milk-yeast-water mixtures. Using a wooden spoon stir to combine from the centre outwards, incorporating the flour, whilst keeping in the air for a light consistency. Once it gets a bit tough to stir, use the fingers this wonderful world gave you and knead the dough until it’s mostly combined. Turn the dough onto a lightly floured counter and continue to knead until the dough is homogenous and begins to appear smooth and silky. It won’t become completely smooth like pizza dough at this point, which means it still has a little rustic character to it.
+
+Place the dough back in the large bowl. Cover with plastic wrap and then a tea towel. Place in a warm area and allow to rise for ~{2%hours} until at least doubled in size.
+
+-- For the filling
+
+In a bowl, combine @grated mozzarella{200%g}[- | @salguni | @hvarti | @fontina -] or a cheese of your choice with an @egg{1}. Paprika also goes well in this mixture. Other additional options here are finely grated potatoe or onion.
+
+Whisk @egg{1} yolk in a #small bowl{} and set aside with a #pastry brush{}.
+
+-- For the assembly
+
+Preheat the oven to 500F (260C).
+
+Split the dough in half. At this point, you can tightly wrap each piece of dough in plastic wrap and freeze for those inevitable late nights, last minute dinner parties or early mornings when you absolutely must have some freshly baked, delicious cheese bread!
+
+To make 1 khachapuri, gently knead 1 piece of dough for a few minutes until soft and smooth. Shape into a ball and allow to rest, covered for 10 minutes. You can just turn the bowl over on top of the dough.
+
+On a floured surface, roll out each piece of dough in the shape of an eye or an American football (an oval with tapered points at either end). Transfer the shaped dough to a lightly floured #baking sheet{}.
+
+Pour the filling into the center of the dough. Spread it out leaving a 2 inch border all the way around.
+
+Fold the edges of the dough inwards overlapping the cheese filling. To seal each end, first press a dough flap from one side inwards. Brush the top of that dough flap with a bit of the beaten egg yolk to help it to stick. Press the opposite dough flap on top of the egg to seal. Repeat with the other end. Once done, the cheese bread should be in the shape of the aforementioned gondola. You can see more photos of how to assemble the cheese bread here. The bread can be fairly rustic. Brush the top with more egg yolk for shine and assistance with browning.
+
+Bake khachapuri for ~{12%minutes} until golden and baked through. Remove from oven.
+
+Crack the remaining @egg{1} into a bowl, then slowly slide the egg into the center of the cheese. Just in case you get a bad egg, this extra step will prevent it from ruining your beautiful cheesy masterpiece. Bake for a further ~{4%minutes}.
+
+Remove from the oven, top with a pat of butter and serve immediately. A sprinkle of finely chopped @parsley{} and freshly ground @black pepper{} will make it sing beautifully!

Fun/Beer Bread.cook

@@ -0,0 +1,5 @@
+In a large #mixing bowl{} mix together the @flour{3%cups}, @baking powder{1%tbsp}, @garlic salt{1%tsp}, @sugar{1/2%cup}, @shredded Cheddar cheese{1%cup} and @green onions{3}
+Mix in the @beer{12%oz} using as few strokes as possible until the mix is well moistened
+Pour the batter (it will be thick) into a greased bread #loaf pan{}
+Drizzle with @melted butter{1/2%cup} on top before baking
+Bake for ~{50%minutes} in a 375 degree #oven{}, allow to cool

Fun/Khinkali.cook

@@ -0,0 +1,13 @@
+>> source: https://petersfoodadventures.com/wprm_print/recipe/71034
+
+In a bowl, mix together the @flour{4%cups}, @salt{2%tsp} and @water{1¼%tsp} [- TODO support 1¼ properly -] until a dough starts to form. Transfer the dough to a lightly floured work surface and knead until smooth, about ~{5%minutes}. Allow the dough to rest for about ~dough rest{45%minutes}. Meanwhile prepare the filling...
+
+Peel and finely dice the @onion{1}. Chop @cilantro also known as coriander{3%tsp} and @parsley{3%tsp}.
+
+Using your hands, mix the @ground beef{500%g}, diced onion,  @salt{1%tsp}, @cumin{1%tsp}, @blue fenugreek{1½%tsp}, @chilli powder{1/2%tsp}, cilantro, parsley, salt, pepper and @water{1%cup} until evenly mixed. Set aside.
+
+To prepare the dough, cut a piece of dough, roll it out enough to place in a #Kitchenaid Pasta Roller{} (or a hand pasta roller). On Kitchenaid Pasta Roller, it should be on setting 1. Cut the thin dough sheet into squares once rolled, about 10cm wide. You can cut round dough circles, however this method is faster. If manually rolling out the dough, roll it out about ¼" thick.
+
+Place about 2 tbsp of filling in the middle of the square dough piece. Close it up by forming a sack by pinching pieces of dough into each other (creating pleats). Pinch the pleats together to seal the sack, forming a little knob at the top, and twist off any excess dough from the top of the dough knob. Repeat until all the dough and meat is used. Ensure that the parcels are securely sealed or the filling will come out when boiling.
+
+Bring a pot of salted water to the boil. Drop the fresh Khinkakli into the boiling water. Cook for about ~{8%minutes}, until they float. Drain and serve with @black pepper{}. A cream or tomatoe based sauce also works really well with these little dumplings. For something more simple a soy dipping sauce is delicious too.

Fun/Moules marinière with cream, garlic and parsley.cook

@@ -0,0 +1,11 @@
+Wash the @moules marinière{1.75%kg} under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
+
+Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
+
+Soften the finely chopped @garlic{1%clove} and finely chopped @shallots{2} in the @butter{15%g} with the @bouquet garni{}, in a large pan big enough to take all the mussels - it should only be half full.
+
+Add the mussels and @white wine{100%ml} or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
+
+Remove the bouquet garni, add the @double cream{120%ml} and @chopped parsley{handful} and remove from the heat.
+
+Spoon into four large warmed bowls and serve with lots of @crusty bread{}.

Fun/Neapolitan Pizza.cook

@@ -0,0 +1,9 @@
+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.
+
+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}.
+
+Put in an oven for 4 minutes.

Fun/Okroshka.cook

@@ -0,0 +1,7 @@
+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).
+
+While potatoes are cooking, boil @eggs{3} and cool them in ice water.
+
+Next, dice eggs, @cucumbers{3}, @ham{250%g}. Also chop @dill{3%tbsp} and @green onions{1/2%cup}. Place everything in a large pot.
+
+In a separate large bowl, whisk together @cold water{8%cups}, @sour cream{1/3%cup}, @vinegar{2.5%tbsp}, @salt{2.5%tsp} until combined. Pour the mixture in the pot with the rest of ingredients. Stir to combine and serve.

Fun/Pan-fried scallops.cook

@@ -0,0 +1,3 @@
+Fry the @scallops{8} in the @olive oil{1%tbsp} for about 1 min until golden, then flip them over and sprinkle over the @garlic{2%cloves} and chopped fresh @red chilli{1%tsp} into the pan. Cook for about 1 min more, then squeeze over the juice of the @lime{1/2}.
+
+Finish off with roughly chopped @coriander and @salt and @pepper. Serve straight away.

Fun/Potstickers.cook

@@ -0,0 +1,17 @@
+Let's first make some dough. Set kettle with some water and prepare @strong white flour{75%g} and @plain flour{75%g}.
+
+Put the flours into a bowl. Mix the @just-boiled water{75%ml} with the @salt{2%tsp}, then add this to the flour, mixing it in with a knife. It will seem very floury to start with but keep going and it will come together. Don’t be tempted to add more water. Cover with a damp cloth for 10 minutes, then remove and knead until the dough is smooth and elastic. Cover the dough again and leave it to stand somewhere warm for an hour.
+
+Cut the dough into 2 equal pieces and dust your work surface with flour. Roll the dough out as thinly as you can. It will be resistant to start with, but you will eventually end up with a round about 35cm in diameter and with a thickness of less than 1mm.
+
+Cut the dough into rounds using a 9cm cutter, then repeat with the other piece of dough. Knead the offcuts together and roll again. You should end up with at least 24 discs. Dust with flour in between each one if you want to stack them together.
+
+Heat the @olive oil{1%tbsp} in a frying pan and gently cook very finely shredded and chopped @Chinese cabbage{100%g}, very finely grated @carrot{50%g} and finely chopped @spring onions{3%items} until they have wilted down. Remove from the heat and stir in very finely chopped @strained kimchi{75%g}. Taste for seasoning and add salt and pepper if you think it necessary. Allow to cool.
+
+Assemble the dumplings by putting a teaspoon of filling in the centre of each wrapper. Wet around the sides – thoroughly, as they can sometimes crack – then pinch the edges together, pleating from the middle down each side to seal.
+
+Make the dipping sauce by mixing @soy sauce{2%tbsp}, @rice wine vinegar{1%tbsp}, @chilli oil{1%tbsp} and @sesame oil{1%tsp} together. Taste for seasoning and add salt if necessary.
+
+To cook, heat @olive oil{3%tbsp} in a non-stick frying pan that has a lid – you need just enough oil to thinly cover the base. Add some of the dumplings, making sure they are well spread out.
+
+Fry the dumplings over a medium heat until they are crisp and brown underneath, then add water – just enough to thinly cover the base of the pan. Cover the pan quickly, as it will spit when you add the water, and steam the dumplings for 5 minutes, until they are starting to look translucent and the water has evaporated. Uncover and cook for a further minute to make sure the underside is still crisp. Remove and keep warm while you cook the rest. Serve hot with the dipping sauce.

Lunches/Beef tar-tar.cook

@@ -0,0 +1,16 @@
+>> servings: 1
+>> produce: 190%g
+>> calories: 360%kkal
+>> protein: 15%g
+>> total fat: 20%g
+>> total carb.: 18.5%g
+
+Remove any excess fat or sinew and finely dice the @beef loin{120%g} or beef fillet.
+
+Peel and finely dice the @red onion{15%g}.
+
+Mix together the diced beef and onion in a #mixing bowl{}, season with @salt{1/4%tsp}, @pepper{1/5%tsp} and @Worcester sauce{15%g}. You can also add some finely chopped parsley to the tar-tar.
+
+Toast the @ciabatta{2%slices} in a #pan without oil. It's nice to use a griddle pan to get the toasted lines.
+
+Place the tar-tar on a plate and serve with the ciabatta and a wedge of lemon.

Lunches/Buckwheat noodles with fried tofu.cook

@@ -0,0 +1,14 @@
+>> servings: 1
+>> produce: 340%g
+>> calories: 529%kkal
+>> protein: 20%g
+>> total fat: 9%g
+>> total carb.: 98%g
+
+Set about cooking the @buckwheat soba noodles{80%g} according to the instructions on the back of the packet. Meanwhile...
+
+Wash and peel @red onions{20%g}, @red bell pepper{40%g}, @garlic{3%g} and @mushrooms{40%g}. Leave the @chilli{3%g} whole, making many incisions into the pod. Slice the mushrooms, peppers, garlic into strips and the onions into halved rings.
+
+Heat a #frying pan{} over a medium heat with a little @oil, add all the vegetables and fry for ~{5%minutes}, add the cooked noodles to the vegetables, stir in the @soya sauce{40%g}, @oyster sauce{40%g} and @sweet and sour sauce{40%g}. When the noodles are warm and the sauces have thickened and reduced slightly, place the noodles with the vegetables and on a plate.
+
+Cut a flat, rectangular slice of firm @tofu cheese{50%g} and fry in the same pan in which the noodles were fried, so that the cheese absorbs any remaining sauce and flavours. When the cheese is brown, place it on top of the noodles and garnish with toasted @sesame seeds{5%g} and torn coriander leaves.

Lunches/Chicken breast with string beans and bacon.cook

@@ -0,0 +1,16 @@
+>> servings: 1
+>> produce: 340%g
+>> calories: 619%kkal
+>> protein: 50%g
+>> total fat: 41%g
+>> total carb.: 7.4%g
+
+Wash and pat dry the @chicken fillets{150%g}, rub them with @pepper{1/5%tsp} and @salt{1/2%tsp} and leave to absorb.
+
+In a dry #frying pan{}, fry the @bacon{50%g}, oil isn't necessary as bacon has it's own fat, add the @string beans{150%g} (frozen, freshly boiled or canned). Reduce the heat and braise slowely.
+
+In a second #frying pan{}, over a medium heat, fry the chicken fillets for 2 minutes on either side, then add the chicken fillets to the pan with the beans and braise all together.
+
+Make the sauce. Finely chop the @dill florets{5%g}, @pickled onion{10%g} and @garlic{1/2%glove}, stir in @salt{1/5%tsp} to taste and the @sour cream{30%g}.
+
+Place the beans on a plate, top with the chicken fillets which you can slice at an angle, Spoon the sauce over the chicken.

Lunches/Pesto sauce.cook

@@ -0,0 +1,8 @@
+// Pesto
+Grate the @Parmesan cheese{20%g} on a fine #grater.
+
+Roast the @pine nuts{10%g} in a dry #pan until they become shiny as the oils realease and you just begin to smell them.
+
+Place the @garlic{1%g}, @parsley{50%g} and @basil leaves{85%g} in the blender bowl and season with @salt{2%g} and @pepper{1/4%tsp}, then blend the ingredients together in the #blender to create a paste.
+
+Dilute the mixture with @olive oil{140%g} and lemon juice to get the consistency you want. Pesto is fantastic with pasta, salads or just on ciabatta bread.

Lunches/Salmon steak on a bed of courgettes.cook

@@ -0,0 +1,16 @@
+>> servings: 1
+>> produce: 300%g
+>> calories: 411%kkal
+>> protein: 41%g
+>> total fat: 22%g
+>> total carb.: 6.3%g
+
+Preheat the oven to 180 degrees.
+
+Cut a rectangular piece of #parchment or baking paper. Wash the @courgette{50%g} and cut into 5 mm thick rounds. Place on the parchment, drizzle with olive oil and season with @salt{1/3%tsp}  @pepper and chopped @thyme{1/5%tsp}.
+
+Place the @salmon steak{200%g} on top and season the fish with @salt. Wrap the salmon and courgettes in the parchment to prevent drying out and place in the oven to bake for ~{15%minutes}.
+
+While the fish is baking, make the sauce. Heat the @double cream{50%g}, @horseradish{10%g} and @salt in a #saucepan and simmer until thickened. Taste for further seasoning.
+
+Place the fish and courgettes on a plate, spoon the sauce over the top and garnish with the @cherry tomatoes{30%g} cut in half and a @lemon{1%slice} wedge.

Lunches/Spaghetti carbonara.cook

@@ -0,0 +1,12 @@
+>> servings: 1
+>> produce: 300%g
+>> calories: 800%kkal
+>> protein: 28%g
+>> total fat: 49%g
+>> total carb.: 60%g
+
+Boil the @pasta{80%g} according to the instructions on the package in rapidly boiling salted water unil al dente.
+
+Grate the @Parmesan{20%g} on a fine #grater.
+
+Crack the @egg{1} gently and separate the yolk from the white. Only the yolk will be used in this recipe. Heat a dry #frying pan{} over a medium heat and fry the @bacon{60%g}. Add half the cheese and @double cream{50%g} to the fried bacon, then when the pasta has warmed up in the sauce and the sauce has thickened, add the egg yolk and stir quickly to incorporate on a low heat, then remove from the heat so that the egg yolk does not curdle or scramble.Serve in a bowl with extra parmesan and finely chopped parsley.

Plan I/Adjarian khachapuri.cook

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

Plan I/Alina's Basket.cook

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

Plan I/Beef tar-tar.cook

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

Plan I/Cheese omelette with vegetables.cook

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

Plan I/Chicken roll.cook

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

Plan I/Creamy mushroom soup.cook

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

Plan I/Fish chowder soup.cook

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

Plan I/Fruit Basket I.cook

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

Plan I/Güveç.cook

@@ -0,0 +1 @@
+../Dinners/Güveç.cook

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

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+../Salads/Pink tomatoe salad with onions and coriander.cook

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

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+../Dinners/Roasted pork lion with creamy veg gratin.cook

Plan I/Salmon bruschetta.cook

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+../Breakfast/Salmon bruschetta.cook

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

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+../Lunches/Salmon steak on a bed of courgettes.cook

Plan I/Snack Basket I.cook

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+../Snack Basket I.cook

Plan I/Steak salad.cook

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+../Salads/Steak salad.cook

Plan II/Alina's Basket.cook

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+../Alina's Basket.cook

Plan II/Borsch.cook

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+../Soups/Borsch.cook

Plan II/Caprese Salad.cook

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+../Salads/Caprese Salad.cook

Plan II/Chicken French.cook

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+../Dinners/Chicken French.cook

Plan II/Easy Pancakes.cook

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+../Breakfast/Easy Pancakes.cook

Plan II/Fruit Basket II.cook

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+../Fruit Basket II.cook

Plan II/Irish Breakfast.cook

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+../Breakfast/Irish Breakfast.cook

Plan II/Lazy Tomato and Cuke Salad.cook

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+../Salads/Lazy Tomato and Cuke Salad.cook

Plan II/Neapolitan Pizza.cook

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+../Fun/Neapolitan Pizza.cook

Plan II/Salmon bruschetta.cook

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+../Breakfast/Salmon bruschetta.cook

Plan II/Shakshuka.cook

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+../Breakfast/Shakshuka.cook

Plan II/Sicilian-style Scottadito Lamb Chops.cook

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+../Dinners/Sicilian-style Scottadito Lamb Chops.cook

Plan II/Snack Basket II.cook

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+../Snack Basket II.cook

Snack Basket II.cook

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+Take @black tea{100%bags}, @tea cake{}, @doughnuts, @breakfast biscuites{}, @choclate bars{2}, @crisps{3}, @sesame sticks{}, @dates, @dried figs{}, @pea crisps{}, @walnuts, @sunflower seeds{} @tinned peaches{2%cans}, @crackers and place them on a tray. Enjoy slowly!

Soups/Borsch.cook

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+>> time required: 1 hour
+
+Peel, grate and/or slice @beetroots{3%medium}, @potatoes{3%medium} and @carrots{3%items}. Keep sliced potatoes in cold water to prevent browning until ready to use then drain.
+
+Heat a large soup pot of 5L or larger over medium/high heat and add @olive oil{2%tbsp}. Add grated beets and sauté ~{1%minutes}, stirring occasionally until ~{three 22%minutes} beets are softened.
+
+Add @chicken broth{8%cups} and @water{2%cups}. Add sliced potatoes and sliced carrots then cook for ~potatoes{10-15%minutes} or until easily pierced with a fork.
+
+While potatoes are cooking, place a large skillet over medium/high heat and add @olive oil{2%tbsp}. Add finally chopped @onion{1%medium}, @celery{2%items} and @bell pepper{1%small}. Saute stirring occasionally until softened and lightly golden for ~{7%minutes}. Add @tomato paste{3%tbsp} and stir fry 30 seconds then transfer to the soup pot to continue cooking with the potatoes.
+
+When potatoes and carrots reach desired softness, add @cannellini beans{1%can} with their juice, @bay leaves{2%items}, @white vinegar{2%tbsp}, @salt{1%tsp}, @black pepper{4%tsp}, pressed @garlic{1%glove}, and chopped @dill{3%tbsp}. Simmer for an additional ~{3%minutes} and add more salt and vinegar to taste.

Soups/Chicken broth.cook

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+>> servings: 8
+
+Pour 3.5 litres of cold water into a #large saucepan{}, rinse the @chicken wings{750%g} under running water and place in the pot with the water. Put the pot on a high heat, skimming off any protein foam as it forms on top.
+
+Meanwhile peel the @carrots{200%g} and @onions{200%g}. The carrots can be cut lengthwise and the onions in half.
+
+As soon as the broth starts to boil, add the carrots and onions. Add @salt{2%tsp} to season and reduce the heat to a low simmer for ~{60-90%minutes}. After the broth has simmered, strain it into another pan to remove the onions and chicken wings and allow to cool. keep the carrots to finely chop and add to the broth. Shred some of the meat from the wings and add as well. Check for seasoning and enjoy.

Soups/Creamy mushroom soup.cook

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+>> servings: 1
+>> produce: 550%g
+>> calories: 340%kkal
+>> protein: 12.5%g
+>> total fat: 22%g
+>> total carb.: 23.5%g
+
+Peel and chop the @potatoes{100%g}, @onions{50%g} and @mushrooms{200%g} into chunks. The potatoes will need to be cut a bit smaller.
+
+Heat a #frying pan{} over a medium heat with a little @oil and sauté the vegetables until golden. Season with @salt{4%g}, @pepper{1/4%tsp} and chopped fresh @rosemary{1/4%tsp}.
+
+Put the sauted vegetables into a saucepan and pour water over them until just covered. Bring to the boil over a medium heat, then lower the heat and leave at a low simmer until the potatoes are tender.
+
+Remove the soup from the heat and blend with a #blender, add the @double cream{50%g} and @salt to taste. Garnish with freshly cracked black pepper.
+

Soups/Fish chowder soup.cook

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+>> 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.

Soups/Light chicken soup with buckwheat noodles.cook

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+>> 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.
+

Soups/Minestrone with homemade chicken stock.cook

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+>> 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.

Soups/Seafood tomato soup.cook

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+>> 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.

config/aisle.conf

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+[fruit and veg]
+apples
+aubergine
+avocado
+avocados
+banana
+broccoli
+bananas
+cauliflower
+cilantro
+courgette
+courgettes
+beetroots
+bell pepper
+bell peppers
+cherry tomatoes
+cucumbers
+coriander
+blueberries
+carrot
+carrots
+celeriac
+celery
+Chinese cabbage
+clementine
+coconut
+cucumber
+dill
+fresh basil
+fresh oregano
+fresh blueberries
+fresh coriander
+fresh raspberries
+red chilli
+garlic
+garlic clove
+ginger
+grapes
+lemon
+lime
+mango
+melon
+mushrooms
+nectarines
+onion
+onions
+peaches
+pears
+lettuce
+parsley
+red bell pepper
+red bell peppers
+rosemary
+potatoes
+raspberries
+red onion
+red onions
+red peppers
+spinach
+salad leaves
+scallions
+shallot
+spring onions
+strawberries
+thyme
+tomatoes
+
+
+[milk and dairy]
+butter
+egg
+eggs
+curd cheese
+cheddar cheese
+feta
+sour cream
+grated mozzarella
+milk
+mozzarella
+soft cheese
+cottage cheese
+double cream
+mozzarella cheese
+whole milk
+parmesan cheese
+
+[meat and seafood]
+bacon
+chicken thighs
+chicken fillets
+turkey breast fillets
+bream
+beef cut
+catfish
+cod
+ground beef
+salmon slices
+corn beef
+lamb chops
+parma ham
+rashers
+seabass
+turkey breast fillets
+lamb
+prawns
+smoked salmon
+whole chicken
+
+
+[breads and baked goods]
+apple lattice pie
+breadcrumbs
+breakfast biscuites
+croissant
+apple lattice pie
+profiteroles
+chiabatta
+ciabatta
+tortilla
+tortillas
+
+
+[tinned goods and baking]
+cannellini beans
+baked beans
+chopped tomatoes
+chopped tomato
+corn starch
+flour
+fresh yeast
+yeast
+pickles
+plain flour
+redcurrant jelly
+strained kimchi
+tin tomatoes
+strong white flour
+tinned tomatoes
+tinned pineapples
+
+
+[packaged goods, pasta and sauces]
+apple crisps
+black tea
+chicken broth
+choclate bars
+caster sugar
+linguine pasta
+coffee
+cooked rice
+crackers
+crisps
+dates
+dried apricotes
+dried plums
+frozen corn
+frozen green beans
+frozen tiger prawns
+frozen peas
+mayonnaise
+oats
+capers
+jasmin rice
+oat flakes
+chia seeds
+pistachio
+pumkin seeds
+raisins
+sugar
+wholemeal pasta
+white quinoa
+water
+granola
+tomato paste
+vegetable stock
+
+[dried herbs and spices]
+bay leaves
+black pepper
+cayenne pepper
+dried oregano
+caraway
+dried sage
+fennel seeds
+provence herbs
+ground coriander
+chilli powder
+cumin
+cumin ground
+ground black pepper
+curry seasoning powder
+garlic paste
+flaky salt
+garlic powder
+ground cinnamon
+ground cumin
+blue fenugreek
+smoked paprika
+onion powder
+paprika
+pepper
+star anise
+poultry seasoning
+salt
+sea salt
+white pepper
+
+[oils and dressings]
+balsamic glaze
+chilli oil
+Chinese cooking wine
+cider
+oil
+Dijon mustard
+extra virgin olive oil
+Marmite
+olive oil
+oyster sauce
+peanut oil
+rice wine vinegar
+sesame oil
+soy sauce
+vinegar
+white vinegar
+white wine