Bhlr

karelian-stew.recipe

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+Karelian Stew
+
+300 g Beef chuck
+300 g pork shoulder
+300 g stewing lamb or mutton
+2-3 onions
+1 1/2 tsp salt
+8 whole grains of allspice
+Water
+
+Cut the meat into cubes (4x4 cm). There is no need to remove small bones. Set the meat and coarsely chopped onions in layers in a casserole or a cooking pot, seasoning each layer with salt and allspice. Add enough water to almost cover the meat. 
+
+Cook without a cover at a moderate temperature, 175 °C, for 2.5 -3 hours. Cover the pot towards the end of the cooking time. 
+
+Serve with mashed potato, boiled swedes (rutabagas) and lingonberry purée. 

newFile

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+content

recipes/black-forest-rye-bread.md

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+# German Black Forest Rye Bread (Schwarzwalder Roggen Brot)	by olga
+ 3.00 rating3.00 rating3.00 rating3.00 rating3.00 rating save this recipe  Add a photo for this recipe  Print this page    
+
+## SERVINGS
+
+2 loaves scale / convert
+
+## INGREDIENTS
+
+2 cups whole wheat flour
+3 cups coarse rye flour (rye meal)
+1 tbsp. caraway seeds
+1 tbsp. salt
+1/2 cup lard
+1 cup milk
+1 cup sourdough starter
+1 tsp. sugar
+1/2 cup lukewarm water
+1 env. yeast
+
+## INSTRUCTIONS
+
+Preheat the oven to 400 F. degrees.
+
+Proof the yeast in the lukewarm water with the sugar. Add the sourdough starter to the yeast sponge. Melt the lard, pour the milk over it and let stand until lukewarm. Then add to the yeast mixture.
+
+Measure in the salt, caraway seeds and the coarse rye flour. Then add the whole wheat flour.
+
+Place the dough on a lightly floured work surface and knead until smooth and elastic; then place in a large buttered bowl, cover with a towel and let stand in a warm place to rise for about 1 1/2 hours or until doubled in bulk.
+
+Take the dough out onto your work surface and punch it down a couple of times; divide into 2 equal pieces, and knead these for a couple of minutes. Then place into 2 small (8 inches by 4 inches) buttered loaf pans, cover with a towel and let rise until doubled in size, about 30 to 45 minutes.
+Bake in the oven until the tops are brown and the loaves sound hollow when tapped with your finger, about 35 to 40 minutes. Cool on a rack. Yield 2 small loaves. Can be frozen.
+
+## SOURDOUGH STARTER: or any one that is your favourite.
+
+2 cups warm water
+3 cups flour
+2 tsp. salt
+2 tsp. sugar
+1 envelope yeast
+1 1/2 cups grated, raw potatoes
+
+Mix the warm water with the flour, salt, sugar, yeast and grated potatoes and blend well. Pour into a fairly large container made of glass or, better still, an earthenware bowl. Do not use plastic or metal.
+
+Put the bowl in a warm place for 24 hours, uncovered. Then stir down well, cover with a sheet of plastic and let stand in a warm place for 3 to 4 more days. Stir a couple of times each day.
+
+The starter should now look a bit foamy and start to smell. Pour it into a glass jar with a lid and store in the refrigerator.
+You can begin to use the starter when a layer of clear liquid appears on top.
+
+The night before you want to bake, take the starter out of the refrigerator, pour it into a bowl (not plastic or metal) and stir in 1 1/2 cups flour and 1 1/2 cups cold water. Stir until well blended and smooth, cover with a piece of plastic and set in a warm place overnight.
+
+The next morning stir the starter again and pour off 2 cups into your glass jar. Put this back into the refrigerator for next time. The remaining 2 cups of starter are what you will use for your immediate baking.
+
+Breads of the World Mariana Honig
+
+## CHEF COMMENTS
+
+A dark, hearty bread, spread with mustard and cover with smoked ham, maybe Bauernschinke if you can get it. Drink beer with your big sandwich and enjoy!

recipes/breakfast.md

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+Recipe for a speedy breakfast
+
+Ingredients
+===========
+1 - Bowl
+1 - 35g serving of Coco Pops
+1 - 250ml Milk
+1 - Spoon
+
+Recipe
+===========
+1) Add Coco Pops to bowl
+2) Add Milk to bowl
+3) Use spoon to consume

recipes/cherry-and-almond-cake.md

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+# Fresh cherry almond cake.
+---
+## Ingredients:
+140g/ 5oz ground almonds
+250g/ 9oz self-raising flower
+140g/ 5oz butter, cut into small pieces and softened
+140g/ 5oz caster sugar
+2 eggs, beaten
+125ml/ 4 fluid oz milk
+300g/ 10oz fresh cherries, stoned and patted dry
+25g/ 1oz flaked almonds, for decoration
+
+---
+## Instructions:
+1. Preheat the oven to 180 degree Celsius/ gas mark 4/ fan oven 160 degree Celsius. Butter and line the base of a 20cm/ 8" round, deep cake tin.
+2. Tip he flour into a bowl and stir in the ground almonds. Rub in the butter until the mixture is crumbly. Stir in the sugar, then add the eggs, milk, and cherries. Mix until combined, but don't over mix (it will mush the cherries).
+3. Spoon into the prepared tin and smooth the top. Then sprinkle the flaked almonds on top. Decorate with any spare cherries. Bake for 1 hour 10 minutes until the cake is golden on top and firm to touch. As with most cakes drive a knife into the cake and check it is clean will removed.
+4. Cool in the tin for 10 minutes, then turn our onto a wire rack to cool. Eat within 3 days :)
+
+
+I'm not sure, but olive oil may work as a substitute for the butter

recipes/crumble-pudding.md

@@ -3,9 +3,9 @@ Fruit Crumble
 
 This crunchy topping can be added to any fruit (or combination of fruits) base, then baked.  For extra yum, serve with custard or vanilla ice cream.
 
-8oz plain flour
-4oz caster sugar
-4oz butter (margarine is fine)
+8oz (150g) plain flour
+4oz (75g) caster sugar
+4oz (75g) butter (margarine is fine)
 
 Put everything in a bowl, and rub it between your fingers until it forms an even, crumbly consistency.
 

recipes/honey-cake.md

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+# Honey cake
+---
+## Ingredients:
+225g unsalted butter
+250g clear honey, plus about 2 extra tablespoon to glaze (or just use almost an entire 340g jar of honey)
+100g dark muscovado sugar
+3 large eggs, beaten
+300g self-raising flour
+
+---
+## Instructions:
+1. Preheat the oven to 160 degree Celsius / gas mark 3 / fan oven 140 degree Celsius. Butter and line a 20cm / 8 inch round cake tin (ideally use a loose bottomed one).
+2. Cut the butter into pieces and add to a medium pan with the honey and sugar. Melt the butter slowly over a low heat. 
+3. When it is all turned into a liquid, increase the heat. Boil the liquid for about 1 minute, stirring continuously. 
+4. Leave the mixture to cool (I normally leave it for 30 minutes to 1 hour).
+5. Once the mixture is cooled, beat the eggs into the mixture using a wooden spoon or similar. 
+6. Sift the flour into a large bowl and pour in the egg and honey mixture, beat it until you have a smooth batter.
+7. Pour the mixture into the pre-prepared cake tin and bake for 50 minutes to 1 hour, or until the cake is well-risen, golden brown and is slightly firm. Use a knife of skewer to check the insides are cooked.
+8. Leave to cool for a few minutes, then separate from the cake tin.
+9. Warm 2 tablespooons of honey in a small pan, and then brush over the cake to glaze it.
+10. Leave to cool.
+
+Enjoy :)
+

recipes/ice-cream.md

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+ice

recipes/pancakes.md

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+Pancakes
+========
+
+Add some flour, and an egg, mix it. If it starts looking like dough, add milk
+until it looks like batter.
+
+Then leave for an hour in the fridge, then spoon into a frying pan. Every other
+pancake, grease the pan with butter.
+

recipes/quick-soup.md

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+Quick Soup
+==========
+
+Quick and easy soup.
+
+Method
+------
+1.) Go to shops and buy chosen soup.
+2.) Return home and decant soup into a pan.
+3.) Heat soup.
+4.) Eat soup.