Authentication-Results: mail-b.sr.ht; dkim=none Received: from mout-p-101.mailbox.org (mout-p-101.mailbox.org [80.241.56.151]) by mail-b.sr.ht (Postfix) with ESMTPS id 497FE11EF0E for <~martijnbraam/fathub@lists.sr.ht>; Fri, 26 Mar 2021 08:31:39 +0000 (UTC) Received: from smtp2.mailbox.org (smtp2.mailbox.org [80.241.60.241]) (using TLSv1.3 with cipher TLS_AES_256_GCM_SHA384 (256/256 bits) key-exchange ECDHE (P-384) server-signature RSA-PSS (4096 bits) server-digest SHA256) (No client certificate requested) by mout-p-101.mailbox.org (Postfix) with ESMTPS id 4F6FZ21Fc3zQjxH; Fri, 26 Mar 2021 09:31:38 +0100 (CET) X-Virus-Scanned: amavisd-new at heinlein-support.de Received: from smtp2.mailbox.org ([80.241.60.241]) by spamfilter01.heinlein-hosting.de (spamfilter01.heinlein-hosting.de [80.241.56.115]) (amavisd-new, port 10030) with ESMTP id QndMJOD9uU28; Fri, 26 Mar 2021 09:31:31 +0100 (CET) From: Marten Ringwelski To: ~martijnbraam/fathub@lists.sr.ht Cc: Marten Ringwelski Subject: [PATCH] Add "Gnocci with green aspagus in cream sauce" Date: Fri, 26 Mar 2021 09:31:09 +0100 Message-Id: <20210326083109.9802-1-git@maringuu.de> MIME-Version: 1.0 Content-Transfer-Encoding: 8bit X-MBO-SPAM-Probability: ** X-Rspamd-Score: 2.09 / 15.00 / 15.00 X-Rspamd-Queue-Id: 2F00516F2 X-Rspamd-UID: db352d --- The amounts are only guessed from memory but should be about right. recipes/maringuu/gnocci-with-asparagus.yml | 95 ++++++++++++++++++++++ 1 file changed, 95 insertions(+) create mode 100644 recipes/maringuu/gnocci-with-asparagus.yml diff --git a/recipes/maringuu/gnocci-with-asparagus.yml b/recipes/maringuu/gnocci-with-asparagus.yml new file mode 100644 index 0000000..ffc7b76 --- /dev/null +++ b/recipes/maringuu/gnocci-with-asparagus.yml @@ -0,0 +1,95 @@ +name: Gnocci with green asparagus in cream sauce +author: Marten Ringwelski +created: 2021-03-26 +description: A made up italian link gnocci dish. +cuisine: European +course: main +preptime: 10 +cooktime: 20 +serves: 2 + +ingredients: + - id: gnocci + label: Gnocci + amount: 400 + unit: gr + - id: oil + label: Rapeseed oil + - id: onion + label: onion + amount: 2 + unit: piece + - id: garlic + label: Garlic + amount: 2 + unit: piece + - id: asparagus + label: Green asparagus + amount: 250 + unit: gr + - id: champingnons + label: Chanpingnons + amount: 200 + unit: gr + - id: paprika + label: Paprika + amount: 1 + unit: piece + - id: cream + label: Cream + amount: 400 + unit: ml + - id: wine + label: White wine + amount: 100 + unit: ml + - id: tomato_paste + label: Tomato paste + - id: spices/vegetable_broth + label: Vegetable broth + amount: 1 + unit: tablespoon + - id: spices/chicken_broth + label: Chicken broth + amount: 1 + unit: tablespoon + - id: spices/basil + label: Basil + - id: spices/oregano + label: Oregano + +stages: + - id: dish + text: Cooking the meal + +instructions: + - stage: dish + text: Cut the [onion] and the [garlic]. + - stage: dish + text: Put some [oil] in the wok (alternatively a deep pan) and fry the [onion] and [garlic]. + - stage: dish + text: Add the [champingnons] and fry them until they shrunk notable. + - stage: dish + text: Cut the [asparagus] in three pieces. + - stage: dish + text:> + Add the [wine] and the [asparagus]. Then add the [spices/chicken_broth] + and [spices/vegetable_broth]. + Cook until most of the wine is evaporated. + Make sure to not add the asparagus to early. When it is cooked too long + it will become flabby. + - stage: dish + text:> + Cut the [paprika] in mouth-sized pieces and add it to the wok/pan. + Also make sure that you do not add the [paprika] too early, it also will become flabby otherwise. + - stage: dish + text: Add the [cream] and the [gnocci] to the wok. Season to taste with [tomato_paste], [basil] and [oregano]. + - stage: dish + text:> + Cook until the gnocci are ready (3 minutes for the gnocci I buy). + Put a lid on the wok/pan to make sure that the sauce does not evaporate. + +tips: + - You can always cook the dish longer even after the cream is added in case that the asparagus is not yet cooked through. + - When the dish tastes too greasy in the end you can add some more wine or add a bit of lemon juice. + -- 2.30.2