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| -rw-r--r-- | turkish_bread.cook | 17 | ||||
| -rw-r--r-- | zucchini_cake.cook | 12 |
2 files changed, 29 insertions, 0 deletions
diff --git a/turkish_bread.cook b/turkish_bread.cook new file mode 100644 index 0000000..f70e06e --- /dev/null +++ b/turkish_bread.cook @@ -0,0 +1,17 @@ +Whisk @flour{500%g} with @salt{1%tbsp} and @dry yeast{2%tbps}. Add @warm +water{150%ml} and @milk{150%ml} and knead just until liquids absorb. + +Add @olive oil{3%tbps} and knead until smooth dough forms (around +~{10%minutes}). + +Form the dough into a ball, cover with vegetable oil and set aside in warm +place for ~{1%hour} or until doubled in size. + +When the dough is done rising, cut it into 6 and roll each piece into a ball. + +Roll out each flatbread and place on a pan preheated on medium-high heat. Cook +for ~{5%minutes} (half each side). When you flip each flatbread it should rice +up to make a pocket in the middle. + +Brush each hot flatbread with oil, then top with @parsley and @chili flakes{}. + diff --git a/zucchini_cake.cook b/zucchini_cake.cook new file mode 100644 index 0000000..ba302fd --- /dev/null +++ b/zucchini_cake.cook @@ -0,0 +1,12 @@ +>> serve: cold or hot + +Wash the @zucchini{1%kg} and boil them in water with some @salt. When they are +soft drain them and use a #food mill{} to mash them into a paste. While they +boil, make a bechamel with the @butter{100%g}, @flour{50%g} and @milk{0.5%l}. +When the bechamel is ready add the zucchini paste to it, the @eggs{4} (beaten), +@grated parmesan{50%g} and a pinch of @salt and @pepper. + +Put the mixture in a #tray that is greased with @butter. Flatten the surface +and cover it with @breadcrums and small pieces of @butter. + +Put it in a pre-heated #oven, at medium heat for ~{0.5%hour}. |