tadd recipes - recipes - various cooking recipes | |
git clone git://src.adamsgaard.dk/recipes | |
Log | |
Files | |
Refs | |
--- | |
commit b2c9d37049d6fe27ea509f892ea35d2ca0557896 | |
Author: Anders Damsgaard <[email protected]> | |
Date: Mon, 4 Jan 2021 10:11:16 +0100 | |
add recipes | |
Diffstat: | |
A dhal.md | 28 ++++++++++++++++++++++++++++ | |
A falafel.md | 30 ++++++++++++++++++++++++++++++ | |
A flatbread.md | 19 +++++++++++++++++++ | |
A hummus.md | 23 +++++++++++++++++++++++ | |
A pancakes.md | 6 ++++++ | |
A pizza_dough.md | 48 +++++++++++++++++++++++++++++… | |
A pizza_sauce.md | 10 ++++++++++ | |
A pointed_cabbage_fried.md | 16 ++++++++++++++++ | |
A spelt_buns.md | 26 ++++++++++++++++++++++++++ | |
9 files changed, 206 insertions(+), 0 deletions(-) | |
--- | |
diff --git a/dhal.md b/dhal.md | |
t@@ -0,0 +1,28 @@ | |
+# Ingredients | |
+2 onions | |
+2-3 garlic cloves | |
+1 piece of ginger (or 2 tbsp of dried ginger) | |
+3-4 potatos | |
+4 carrots | |
+2 tbsp olive oil | |
+2.5 dl red lentils | |
+2 tbsp curry powder (hot) | |
+1 tsp cumin powder | |
+1 tsp coriander powder | |
+4-6 kaffir lime leaves (or substitute with 3 laurel leaves) | |
+1 can of chopped tomatos | |
+1 can of coconut milk | |
+1 vegetable boullion cube | |
+2 red chilies | |
+1 organic lemon (both skin and juice used) | |
+salt and pepper to taste | |
+ | |
+# Procedure | |
+1. Peel and chop onion and garlic into fine pieces. Peel the ginger, and grate… | |
+2. Peel potatos and carrots, and cut them into pieces of 1 cm width | |
+3. Get a large pot and fry onion and garlic in olive oil on medium-high heat | |
+4. Pour in the rest of the ingredients (except for lemon skin and juice) and m… | |
+5. Let boil on low heat for at least 45 minutes | |
+6. Grate the outside of the lemon and cut it in half | |
+7. Add the grated skin and squeeze the juice into the pot | |
+8. Add salt and pepper to taste, and optionally adjust consistency by adding a… | |
diff --git a/falafel.md b/falafel.md | |
t@@ -0,0 +1,30 @@ | |
+# Ingredients | |
+- 400 g dry chickpeas | |
+- 1 bunch of parsley | |
+- 1 whole garlic onion | |
+- 1 whole onion | |
+- 75 g tahini | |
+- 1 tsp. baking powder | |
+- 1 tsp. whole koriander seeds | |
+- 1 tsp. cumin (spidskommen) | |
+- Juice from half a lemon | |
+- 1 tbsp salt | |
+- 1l oil for frying, e.g. rapeseed oil | |
+ | |
+# Procedure | |
+1. Rinse the chickpeas thoroughly and soak them overnight. Pour | |
+away the water next day and check carefully for small rocks. | |
+ | |
+2. Run the chickpeas, garlic, and onion through a meatgrinder or | |
+foodprocessor and mix with the remaining ingredients. | |
+ | |
+3. Shape into small balls each approximately 25 g in weight. Squeeze | |
+them thoroughly with hands. | |
+ | |
+4. Fry in hot oil on high heat setting. | |
+ | |
+# Tips | |
+- Use "natron" or baking powder for an airy, round falafel | |
+- Soak the chickpeas between 12 and 16 hours | |
+- Never put flour in falafel | |
+- Fry them in taste-neutral oil like rapeseed oil or sunflower oil | |
diff --git a/flatbread.md b/flatbread.md | |
t@@ -0,0 +1,19 @@ | |
+# Ingredients | |
+- 1 kg unbleached wheat flour | |
+- 14 g dry yeast | |
+- 30 g salt | |
+- 0.5 l lukewarm water | |
+- 30 g sugar | |
+- 1 can chickpeas | |
+- 1 tbsp. whole koriander seeds | |
+- 1 tsp cumin (spidskommen) | |
+ | |
+# Procedure | |
+1. Mix flour, yeast, salt, sugar, and water and knead to dough. | |
+2. Discard water from chickpeas and put them in the middle of the dough. | |
+3. Grind koriander seeds and put them and other spices into dough. | |
+4. When the dough is smooth, roll it into sausage shape. | |
+5. Cut into ~13 slices | |
+6. Shape slices into larger, flat pieces | |
+7. Optionally freeze some of the dough | |
+8. Bake flat bread in oven directly on the grill at 245 degrees for 3-4 min | |
diff --git a/hummus.md b/hummus.md | |
t@@ -0,0 +1,23 @@ | |
+# Ingredients | |
+- 1 can of chickpeas | |
+- 4 tbsp olive oil | |
+- 1 tbsp lemon juice | |
+- 2 tbsp tahin (sesame paste) | |
+- 0.5 tsp cumin (spidskommen) | |
+- 0.5 tsp salt (after taste) | |
+- Some chilli powder after taste | |
+- Some boiling water | |
+ | |
+# Instructions | |
+ | |
+1. Discard water from chickpeas, but save it as it might be needed | |
+later for stirring into hummus. | |
+ | |
+2. Pour chickpeas and other ingredients into bowl and use immersion | |
+blender to mix. Add chickpea water until consistency is right. | |
+Add a little boiling water if needed. | |
+ | |
+3. Adjust taste with salt and lemon juice and serve immediately | |
+with carrots, cucumber, and bell pepper cut into rods. Or with | |
+toasted bread. | |
+ | |
diff --git a/pancakes.md b/pancakes.md | |
t@@ -0,0 +1,6 @@ | |
+11 pancakes (approx. 4 people, 8 pancakes) | |
+ | |
+1. 4 eggs are mixed together with 150 g flour | |
+2. Melt 25 gr of butter on one or two pans | |
+3. Add melted butter, 3 dl milk, a touch of salt, and 1 tbsp of sugar | |
+4. Fry pancakes (they don't need more butter for frying) | |
diff --git a/pizza_dough.md b/pizza_dough.md | |
t@@ -0,0 +1,48 @@ | |
+# Pizza dough | |
+ | |
+## Ingredients | |
+- 320 ml cold water | |
+- 8 g yeast | |
+- 1 g sugar | |
+- 2 tbsp olive oil | |
+- 500 g tipo 00 flour, or tipo 0 | |
+- 7 g salt | |
+ | |
+## Procedure (begin ~3 h before dinner) | |
+1. Mix water, yeast, sugar, and olive oil bowl and stir until yeast and sugar … | |
+2. Add flour and salt mix | |
+3. Knead with machine on low speed for 5 mins | |
+4. Knead with machine on fast speed for another 5 to 10 mins, until the dough … | |
+4. Put dough into tightly closed container or cover with cling film | |
+5. Let dough rise on the kitchen table for approximately 1 hour | |
+6. Cut dough into 4 portions, and shape into balls by stretching surface | |
+7. Optionally add a little olive oil so it doesnt stick to surface | |
+8. Let rise under cover for 1 to 2 hours | |
+9. Flatten each dough ball by poking it and stretching with hands | |
+ | |
+ | |
+# Sourdough pizza | |
+ | |
+https://www.cathrinebrandt.dk/hjemmelavet-pizzabund-med-surdej/ | |
+ | |
+## Ingredients | |
+- 330 g cold water | |
+- 450 g tipo 00 flour, eller tipo 0 | |
+- 100 g sour dough | |
+- 10 g salt | |
+ | |
+## Procedure (begin evening before between 18:00 and 20:30) | |
+1. Mix water and sour dough | |
+2. Add flour and salt | |
+3. Knead for 10 to 15 mins (first 5 mins slow speed, afterwards fast), until t… | |
+4. Put dough into tightly closed container or cover with cling film | |
+5. Fold dough in container | |
+6. Let rise on kitchen table for 30 min | |
+7. Fold dough in container once more | |
+8. Let rise on kitchen table for 1-3 h | |
+9. Put dough into fridge overnight | |
+10. Turn on oven 1 h before baking | |
+11. Pour out dough on flour-covered kitchen surface | |
+12. Cut into four pieces, stretch surfaces into ball shape | |
+13. Let rise for 30 min while the other pizza ingredients are prepared | |
+14. Flatten each dough ball by poking it and stretching with hands | |
diff --git a/pizza_sauce.md b/pizza_sauce.md | |
t@@ -0,0 +1,10 @@ | |
+# Ingredients | |
+- 1 glass "pomodoro passata" or "passata di pomodoro" (don't use | |
+ chopped or fresh tomatos) | |
+- 3 cloves of garlic, pressed or finely chopped | |
+- 1 tbsp dried oregano | |
+- 1 tbsp dried basilikum | |
+- Salt and pepper to taste | |
+ | |
+# Procedure | |
+Mix ingredients in bowl with spoon. | |
diff --git a/pointed_cabbage_fried.md b/pointed_cabbage_fried.md | |
t@@ -0,0 +1,16 @@ | |
+# Ingredients | |
+- 30 g butter or rapeseed oil | |
+- 1 organic lemon | |
+- 1 pointed cabbage | |
+- a bunch of nuts, for example kashew | |
+- coarse salt | |
+- pepper | |
+ | |
+# Procedure | |
+1. Melt butter on large pan, medium-hot temperature | |
+2. Cut lemon in half and put on pan with cutted surface downwards | |
+3. Peel off 2-3 of the outermost layers of the cabbage and divide in for parts… | |
+4. Place cabbage quarters on pan and fry for 15 minutes | |
+5. Turn cabbage quarters every ~5 minutes for even brownness | |
+6. Take off heat, sprinkle lemon juice from fried lemons over cabbage | |
+7. Add chopped nuts on top, add salt and pepper | |
diff --git a/spelt_buns.md b/spelt_buns.md | |
t@@ -0,0 +1,26 @@ | |
+# Ingredients | |
+- 15 g yest | |
+- 475 g cold water | |
+- 650 g fine whole-grain spelt flour with baking steel or 200 g | |
+ whole-grain flour and 500 g wheat flour in normal oven. | |
+ Grains and seeds can substitute 50 g of flour | |
+- 15 g salt | |
+- 3 tbsp lemon juice (can be omitted) | |
+- 1 tbsp olive oil (can be omitted) | |
+ | |
+# Procedure | |
+1. Put water in bowl, dissolve yeast in it | |
+2. Add remaining ingredients | |
+3. Knead for 5 mins in kneading machine | |
+4. Remove bowl from machine | |
+5. Let dough rest for 5 mins | |
+6. Stretch dough 10 times with a wet hand by lifting sides 20-30 cm and turnin… | |
+7. Repeat 5 and 6 three times | |
+8. Let rise under tight cover on kitchen table for four hours | |
+6. Turn on oven at 250 degree one hour C before baking with baking steel or st… | |
+7. Spread graham flour on the working surface, pour out the dough on top, and | |
+ cover the dough surface with more graham flour | |
+8. Cut the dough into squares and place on baking sheet with graham flour | |
+ surfaces facing up and down | |
+9. Bake on pizza stone or baking steel until golden brown (approx 5-6 mins) | |
+ |