commit 20cee452b61ac7ef65c4af5bf80875cbe89b4d8a parent e65609082fdf96416e931e1d8ec1b66bcccf69fa Author: lumidify <nobody@lumidify.org> Date: Sat, 30 Dec 2023 23:10:33 +0100 Reorganize a bit and add more recipes Diffstat:
60 files changed, 424 insertions(+), 1 deletion(-)
diff --git a/gen_recipes.pl b/gen_recipes.pl @@ -141,10 +141,24 @@ sub process_dir { my $html = "<h3>$title</h3>\n<ul>\n"; my $gph = ""; my $gph2 = ""; + my $found_number = 0; + my $found_nonumber = 0; foreach my $file (@files) { my $newpath = "$path/$file"; my $outfile = $file; - $outfile =~ s/^\d+//; + if ($outfile =~ /^\d+/) { + $found_number = 1; + $outfile =~ s/^\d+//; + } else { + # add empty line between specially sorted files + # and regular recipes + if ($found_number && !$found_nonumber) { + $html .= "<br>\n"; + $gph .= "\n"; + $gph2 .= "\n"; + } + $found_nonumber = 1; + } if (-d $newpath) { my $t = get_dirtitle($newpath); $html .= "<li><a href=\"$outfile/index.html\">$t</a></li>\n"; diff --git a/images/chocolate_macaroons.jpg b/images/chocolate_macaroons.jpg Binary files differ. diff --git a/images/chocolate_macaroons_dough.jpg b/images/chocolate_macaroons_dough.jpg Binary files differ. diff --git a/images/chocolate_macaroons_unbaked.jpg b/images/chocolate_macaroons_unbaked.jpg Binary files differ. diff --git a/images/coconut_macaroons.jpg b/images/coconut_macaroons.jpg Binary files differ. diff --git a/images/coconut_macaroons_dough.jpg b/images/coconut_macaroons_dough.jpg Binary files differ. diff --git a/images/coconut_macaroons_unbaked.jpg b/images/coconut_macaroons_unbaked.jpg Binary files differ. diff --git a/images/cutout_cookies.jpg b/images/cutout_cookies.jpg Binary files differ. diff --git a/images/cutout_cookies_unbaked.jpg b/images/cutout_cookies_unbaked.jpg Binary files differ. diff --git a/images/hausfreunde.jpg b/images/hausfreunde.jpg Binary files differ. diff --git a/images/hausfreunde_bottom.jpg b/images/hausfreunde_bottom.jpg Binary files differ. diff --git a/images/hausfreunde_covered.jpg b/images/hausfreunde_covered.jpg Binary files differ. diff --git a/images/hausfreunde_dough.jpg b/images/hausfreunde_dough.jpg Binary files differ. diff --git a/images/hausfreunde_uncovered.jpg b/images/hausfreunde_uncovered.jpg Binary files differ. diff --git a/images/hazelnut_macaroons.jpg b/images/hazelnut_macaroons.jpg Binary files differ. diff --git a/images/hazelnut_macaroons_dough.jpg b/images/hazelnut_macaroons_dough.jpg Binary files differ. diff --git a/images/hazelnut_macaroons_unbaked.jpg b/images/hazelnut_macaroons_unbaked.jpg Binary files differ. diff --git a/images/orange_jam.jpg b/images/orange_jam.jpg Binary files differ. diff --git a/images/orange_jam_blended.jpg b/images/orange_jam_blended.jpg Binary files differ. diff --git a/images/orange_jam_boiling.jpg b/images/orange_jam_boiling.jpg Binary files differ. diff --git a/images/orange_jam_oranges.jpg b/images/orange_jam_oranges.jpg Binary files differ. diff --git a/images/orange_jam_peels.jpg b/images/orange_jam_peels.jpg Binary files differ. diff --git a/images/orange_jam_peels_smaller.jpg b/images/orange_jam_peels_smaller.jpg Binary files differ. diff --git a/images/rose_hip_jam.jpg b/images/rose_hip_jam.jpg Binary files differ. diff --git a/images/rose_hip_jam_boiling.jpg b/images/rose_hip_jam_boiling.jpg Binary files differ. diff --git a/images/rose_hip_jam_ends_cut.jpg b/images/rose_hip_jam_ends_cut.jpg Binary files differ. diff --git a/images/rose_hip_jam_pulp_extraction.jpg b/images/rose_hip_jam_pulp_extraction.jpg Binary files differ. diff --git a/images/rose_hip_jam_seeds_dried.jpg b/images/rose_hip_jam_seeds_dried.jpg Binary files differ. diff --git a/images/spitzbuben.jpg b/images/spitzbuben.jpg Binary files differ. diff --git a/images/spitzbuben_baked.jpg b/images/spitzbuben_baked.jpg Binary files differ. diff --git a/images/spitzbuben_combined.jpg b/images/spitzbuben_combined.jpg Binary files differ. diff --git a/images/spitzbuben_unbaked.jpg b/images/spitzbuben_unbaked.jpg Binary files differ. diff --git a/images/vanillekipferl.jpg b/images/vanillekipferl.jpg Binary files differ. diff --git a/images/vanillekipferl_balls.jpg b/images/vanillekipferl_balls.jpg Binary files differ. diff --git a/images/vanillekipferl_unbaked.jpg b/images/vanillekipferl_unbaked.jpg Binary files differ. diff --git a/images/vanillekipferl_uncovered.jpg b/images/vanillekipferl_uncovered.jpg Binary files differ. diff --git a/recipes/baked_stuff/0notes.md b/recipes/baked_stuff/0notes.md @@ -0,0 +1,23 @@ +#### General Notes + +- The given baking times are somewhat approximate because they + depend quite a lot on the tray/form and oven used. This is + particularly important for cookies and thin cakes (like + Lebkuchen) because they burn very easily on dark trays but + take longer on lighter trays. I bake most cookies on the + middle rung, but I've considered baking them on a higher + rung when using a darker tray because they burn very easily + on the bottom otherwise. However, I haven't had the time to + properly experiment with this yet. +- In similar vein, I bake a lot of cookies at 200 C, even though + that is relatively hot, mainly because that's what the original + recipes said. It would probably be better to bake them at + lower temperatures so they don't burn as easily, but, again, + I haven't properly experimented with that. +- I always use regular fine sugar for all the recipes, whatever + I can get at the stores. Some of the macaroon recipes should + actually be made using powdered sugar, but I haven't tried if + they turn out any differently then. I'm not sure what the + technical term for the specific type of sugar is, but it + probably doesn't matter too much, as long as you don't use + really coarse sugar. diff --git a/recipes/baked_stuff/0general_notes.md b/recipes/baked_stuff/breads/0notes.md diff --git a/recipes/baked_stuff/low_carb_bread.md b/recipes/baked_stuff/breads/low_carb_bread.md diff --git a/recipes/baked_stuff/potato_bread.md b/recipes/baked_stuff/breads/potato_bread.md diff --git a/recipes/baked_stuff/rye_bread.md b/recipes/baked_stuff/breads/rye_bread.md diff --git a/recipes/baked_stuff/rye_sourdough_initial.md b/recipes/baked_stuff/breads/rye_sourdough_initial.md diff --git a/recipes/baked_stuff/rye_sourdough_with_starter.md b/recipes/baked_stuff/breads/rye_sourdough_with_starter.md diff --git a/recipes/baked_stuff/spelt_break.md b/recipes/baked_stuff/breads/spelt_bread.md diff --git a/recipes/baked_stuff/breads/title b/recipes/baked_stuff/breads/title @@ -0,0 +1 @@ +Breads diff --git a/recipes/baked_stuff/whole_grain_buns.md b/recipes/baked_stuff/breads/whole_grain_buns.md diff --git a/recipes/baked_stuff/christmas/0notes.md b/recipes/baked_stuff/christmas/0notes.md @@ -0,0 +1,20 @@ +#### General Notes + +- Concerning the baking of macaroons: + The macaroons are very soft when they are still hot, so they + need to cool a bit before they can be taken from the tray + without breaking them. This also makes it very easy to bake + them too long because it's easy to think that they aren't + done yet even though they become much harder later. They + should still be a bit chewy on the inside when they are cool. +- The recipes in this section contain a lot more sugar and fat + than I usually use when baking cookies and cakes throughout + the rest of the year. This is in part due to tradition. Old + cookbooks often used more sugar and fat in Christmas cookies + because those ingredients were expensive and only used in + large amounts on special occasions. The other reason is that + using lots of sugar and fat makes the cookies stay fresh for + longer, which is important because Christmas cookies are often + eaten over a period of a month or longer. It would be nice to + properly study how long the cookies stay fresh with different + amounts of sugar and fat, but I don't have the time for that. diff --git a/recipes/baked_stuff/christmas/chocolate_macaroons.md b/recipes/baked_stuff/christmas/chocolate_macaroons.md @@ -0,0 +1,28 @@ +#### Chocolate Macaroons + +Image: +[Chocolate Macaroons](#chocolate_macaroons.jpg) + +Makes ~100, depending on the size you make them. + +- Ingredients + + 7-8 egg whites + * Note: The size of the eggs is fairly important here. If you + use too much egg white, the macaroons will become very flat + when baking them. + + 500g sugar + + 500g ground almonds + + 300g grated chocolate + * Note: I always use dark chocolate because the macaroons are + already sweet enough anyways. + + 45mL lemon juice +- Instructions + + Stir egg whites together with sugar (but don't beat the egg whites). + + Stir in the lemon juice. + + Add remaining ingredients and mix well. + ([Image](#chocolate_macaroons_dough.jpg)) + + Form small heaps on a tray using two teaspoons. + ([Image](#chocolate_macaroons_unbaked.jpg)) + + Bake on middle rung at 180 C for ~10-15 minutes. + +Source: "Haarer Kochen und Backen nach Grundrezepten", 4th Edition (1970). diff --git a/recipes/baked_stuff/christmas/coconut_macaroons.md b/recipes/baked_stuff/christmas/coconut_macaroons.md @@ -0,0 +1,30 @@ +#### Coconut Macaroons + +Image: +[Coconut Macaroons](#coconut_macaroons.jpg) + +Makes ~60-80, depending on the size you make them. + +- Ingredients + + 7-8 egg whites + * Note: I don't think the size of the eggs matters as much + here as for the chocolate and hazelnut macaroons, but I + haven't experimented much yet. + + 500g sugar + + 500g grated coconut + + 30mL lemon juice + + Lemon zest from one lemon +- Instructions + + Beat egg whites until stiff. + + Stir in sugar, lemon juice, and lemon zest. + + Stir in coconut flakes. + ([Image](#coconut_macaroons_dough.jpg)) + + Form small heaps on a tray using two teaspoons. + The dough is very brittle, so this part is a bit annoying. + ([Image](#coconut_macaroons_unbaked.jpg)) + + Bake on middle rung at 180 C for ~10-15 minutes. + + Notes + * Some people like to put the macaroons on wafer papers, but + I'm not a big fan of those. + +Source: "Haarer Kochen und Backen nach Grundrezepten", 4th Edition (1970). diff --git a/recipes/baked_stuff/christmas/cutout_cookies.md b/recipes/baked_stuff/christmas/cutout_cookies.md @@ -0,0 +1,29 @@ +#### Cut-Out Cookies + +Image: +[Cut-Out Cookies](#cutout_cookies.jpg) + +Makes ~80-100, depending on the thickness and size of the cookies. + +- Ingredients + + 500g flour + + 250g butter + + 200g sugar + + 3 eggs or 6 egg yolks + + Lemon zest from one lemon + * Note: This is very important to give the proper flavor. + + One extra egg yolk for glazing the cookies + + Some extra sugar to spread on top +- Instructions + + Mix the butter with the sugar, eggs, and lemon zest. + + Add the flour to make a dough. + + Roll out the dough into a thin sheet and cut out shapes. + + Use a brush to spread a thin layer of egg yolk on each cookie, + then add a bit of sugar on top. You can also use sugar with + larger grains or other decorational toppings here. + ([Image](#cutout_cookies_unbaked.jpg)) + + Bake on middle rung at 200 C for about 8-10 minutes, until + they are light brown. If the dough was rolled out very thin, + they burn very quickly and must be watched closely. + +Source: "Haarer Kochen und Backen nach Grundrezepten", 4th Edition (1970). diff --git a/recipes/baked_stuff/elisenlebkuchen.md b/recipes/baked_stuff/christmas/elisenlebkuchen.md diff --git a/recipes/baked_stuff/christmas/hausfreunde.md b/recipes/baked_stuff/christmas/hausfreunde.md @@ -0,0 +1,52 @@ +#### Hausfreunde + +Image: +[Hausfreunde](#hausfreunde.jpg) + +- Ingredients + + 500g flour + + 500g sugar + + 200g chocolate, chopped into pieces (or chocolate chips) + + 5-6 eggs + * Note: If too many eggs are used, the "cakes" don't keep + their shape properly and become very flat. + + 1/2 tsp baking powder + + 200g raisins + + 400g walnuts, broken into small pieces +- Instructions + + Mix eggs with sugar. + + Add flour and baking powder. + + Optional: Set aside some of this initial dough before adding + the remaining ingredients. This allows you to cover the outside + of the cakes with a thin layer of dough to prevent the raisins + from burning. + + Add raisins, walnuts, and chocolate. + ([Image](#hausfreunde_dough.jpg)) + + Form two "cakes" on a tray. If you set aside some of the initial + dough, first put a thin layer of that in the places where the + cakes will be, then add the "proper" dough, and finally cover + that with another thin layer of the initial dough. It helps to + wet your fingers and then use those to spread the dough. The + cover in the picture isn't very perfect, but it's better than + nothing. + ([Bottom layer](#hausfreunde_bottom.jpg)) + ([Without cover](#hausfreunde_uncovered.jpg)) + ([With cover](#hausfreunde_covered.jpg)) + + Bake at 170 C for ~45-50 minutes. + + Notes + * You can also add other types of nuts or dried fruits if + you want. + * I have no idea why these are called "Hausfreunde". + * It's much easier to just dump the dough onto a tray instead + of using the special method to prevent the raisins from + burning. The Hausfreunde still taste pretty good even if a + few raisins are burnt, so it's probably overkill to go to + all that effort. + * I have made these with just egg yolks (substituting two egg + yolks for one egg), and they turned out decently, but maybe + a little bit more brittle. Still, it may be a good use for + all the egg yolks that are left over when baking macaroons. + I suppose you could also replace only some of the eggs with + egg yolks to find a good compromise. + +Source: Based on a recipe from "Das Kochbuch fürs Leben", 1957. diff --git a/recipes/baked_stuff/christmas/hazelnut_macaroons.md b/recipes/baked_stuff/christmas/hazelnut_macaroons.md @@ -0,0 +1,27 @@ +#### Hazelnut Macaroons + +Image: +[Hazelnut Macaroons](#hazelnut_macaroons.jpg) + +Makes ~60-80, depending on the size you make them. + +- Ingredients + + 5-6 egg whites + * Note: The size of the eggs is fairly important here. If you + use too much egg white, the macaroons will become very flat + when baking them. + + 500g sugar + + 500g ground hazelnuts + + Whole hazelnuts (one for each macaroon) +- Instructions + + Beat egg whites until stiff. + + Stir in sugar. + + Stir in ground hazelnuts. + ([Image](#hazelnut_macaroons_dough.jpg)) + + Form small heaps on a tray using two teaspoons, then add a + whole hazelnut on each heap. Make sure to press the hazelnut + hard enough that it doesn't fall out later. + ([Image](#hazelnut_macaroons_unbaked.jpg)) + + Bake on middle rung at 180 C for ~15 minutes. + +Source: "Haarer Kochen und Backen nach Grundrezepten", 4th Edition (1970). diff --git a/recipes/baked_stuff/lebkuchen.md b/recipes/baked_stuff/christmas/lebkuchen.md diff --git a/recipes/baked_stuff/christmas/spitzbuben.md b/recipes/baked_stuff/christmas/spitzbuben.md @@ -0,0 +1,40 @@ +#### Spitzbuben + +Image: +[Spitzbuben](#spitzbuben.jpg) + +Makes ~30-50, depending on the thickness of the cookies. + +- Ingredients + + 300g flour + + 150g butter + + 100g sugar + + 1 pack of vanilla sugar (~8g) or some vanilla extract + + 1 egg or 2 egg yolks + * Note: The original recipe doesn't use any eggs, but + eggs help the cookies become less brittle. + + Some sort of jam (traditionally, rose hip jam is used) + + Some powdered sugar +- Instructions + + Mix the butter with the sugar, vanilla sugar, and eggs. + + Add the flour to make a dough. + + Roll out the dough into a thin sheet and cut out shapes. + Ideally, the cookies should always be paired so one + has another hole in the middle (this just makes them + look nicer in the end because the jam can be seen + through the hole). + ([Image](#spitzbuben_unbaked.jpg)) + + Bake on middle rung at 200 C for about 8-10 minutes, until + they are light brown. + ([Image](#spitzbuben_baked.jpg)) + + Leave to cool, then always take one cookie, spread jam + on it, and stick a matching cookie on top. + ([Image](#spitzbuben_combined.jpg)) + + Cover the cookies with powdered sugar. + * Note: The original recipe says that the powdered + sugar should be added while the cookies are still + warm. I disagree because that causes the sugar to + mix with the molten butter, which I don't like. + +Source: Based on a recipe from "Haarer Kochen und Backen nach + Grundrezepten", 4th Edition (1970). diff --git a/recipes/baked_stuff/christmas/title b/recipes/baked_stuff/christmas/title @@ -0,0 +1 @@ +Christmas Cookies/Cakes diff --git a/recipes/baked_stuff/christmas/vanille_kipferl.md b/recipes/baked_stuff/christmas/vanille_kipferl.md @@ -0,0 +1,41 @@ +#### Vanillekipferl/Wiener Kipferl + +Image: +[Vanillekipferl](#vanillekipferl.jpg) + +Makes ~60-80, depending on the size you make them. + +- Ingredients + + 300g butter + + 180g sugar + + 2 packs of vanilla sugar (~16g) or some vanilla extract + + 200g ground almonds + + 400g flour + + Some powdered sugar, ideally mixed with vanilla sugar +- Instructions + + Mix butter with sugar and vanilla sugar. + + Add ground almonds and flour and knead well. + + Form crescent shapes and set them on a tray. The dough is + very brittle, so it helps to first press small portions into + balls and then form the crescents from those. + ([Dough balls](#vanillekipferl_balls.jpg)) + ([Crescents](#vanillekipferl_unbaked.jpg)) + + Bake on middle rung at 200 C for 10-12 minutes, until they + are light brown. + ([Image](#vanillekipferl_uncovered.jpg)) + + Leave to cool, then cover in powdered sugar. + + Notes + * The crescents are extremely brittle when they are first + taken out of the oven, so they need to cool a bit before + then can be removed from the tray. + * The original recipe said to add the powdered sugar when + the cookies are still hot. I prefer to let them cool + first because the sugar doesn't mix as much with the hot + butter then. + * I find that the crescents become too flat when baking, + although that might just be my opinion. Reducing the + amount of butter didn't seem to help much. Maybe it + would help to add some eggs, but that isn't part of the + traditional recipe. + +Source: "Haarer Kochen und Backen nach Grundrezepten", 4th Edition (1970). diff --git a/recipes/jams/orange_jam.md b/recipes/jams/orange_jam.md @@ -0,0 +1,56 @@ +#### Orange Jam + +Image: +[Orange Jam](#orange_jam.jpg) + +- Ingredients + + 3kg oranges + + 3 lemons + + 3kg sugar +- Instructions + + Remove the outside part of the orange and lemon peels, not including + all the bitter white stuff (pith). I find that the easiest way to do + this is using a vegetable peeler. This probably depends on the type + of orange used, though. The ones I get usually have a thick layer of + pith, but other types may only have a very thin layer. In that case, + it might make more sense to peel the oranges and scrape the pith away + from the inside of the peels. + ([Image](#orange_jam_peels.jpg)) + + Soak the removed peels in water overnight. As far as I know, this is + supposed to remove some of the bitterness, but I'm not entirely sure. + Apparently, it might also help to use hot water, but I haven't tried + that. + + Properly peel the oranges and lemons, removing as much of the pith + as possible (there will always be some left, but it doesn't have to + be perfect - the jam is supposed to have a somewhat bitter taste). + Also make sure to remove any seeds the oranges and lemons contain. + If a few seeds remain, they will float to the top when the mixture + is boiling, so they can be removed then. + ([Image](#orange_jam_oranges.jpg)) + + Drain the water from the soaked peels and break/cut them into small + pieces so they can be puréed more easily with a blender. + ([Image](#orange_jam_peels_smaller.jpg)) + + Purée the orange/lemon pieces and peels. I always use a stick blender, + but I suppose you could use a regular blender as well. + ([Image](#orange_jam_blended.jpg)) + + Add the sugar and bring to a boil. + + Boil the mixture for ~45 minutes, stirring frequently. It should really + boil properly, so make sure to use a big enough pot so the mixture + doesn't boil over (I try to use a pot that is at least twice big as the + mixture when it isn't boiling). You can periodically put a little bit + a cold plate and wait for it to cool to see how hard it gets. 45 minutes + of boiling worked well for me, but it depends on a lot of factors, such + as the amount you make at once and the consistency you want the jam to + have. The original recipe only boiled the mixture very briefly. + ([Image](#orange_jam_boiling.jpg)) + + Fill the mixture into jars, screw on the lids, and set the jars + upside-down until they are cooled. + + Notes + * Make sure to get oranges and lemons with edible peels that aren't + waxed or treated in any other way. + * The amount of sugar is approximate. Usually, you would use the same + amount of sugar (by weight) as the fruit mixture, but here some + weight is lost by removing all the pith from the oranges. I usually + still use 3kg of sugar because that's convenient. + +Source: "Das Kochbuch fürs Leben", 1957. diff --git a/recipes/jams/rose_hip_jam.md b/recipes/jams/rose_hip_jam.md @@ -0,0 +1,60 @@ +#### Rose Hip Jam + +Image: +[Rose Hip Jam](#rose_hip_jam.jpg) + +- Ingredients + + ~1.5kg rose hips + + ~1kg sugar +- Instructions + + Cut off the stems and black ends and wash the rose hips. + ([Image](#rose_hip_jam_ends_cut.jpg)) + + Just barely cover the cleaned rose hips with water and boil + them until soft. I use a pressure cooker, in which I boil them + for ~10 minutes at high pressure, then leave them to cool + until the pressure is gone. I'm not sure how long it would + take without a pressure cooker. + + Use a food mill to separate the pulp from the seeds. I've + heard that some people instead scrape out each rose hip + individually before boiling them. That's probably the better + version since it doesn't allow any of the scratchy hairs to + get into the jam, but it's a lot of work. + ([Image](#rose_hip_jam_pulp_extraction.jpg)) + + Combine with sugar and possibly a bit of water, then bring to + a boil. I also added a bit of water since the pulp was + fairly thick, but I don't think that would have been necessary. + If I hadn't added the water, I probably wouldn't have had to + boil it for as long as I did. Of course, this also depends on + how much water you added when boiling the rose hips. + + Boil for ~10-15 minutes while frequently stirring, until it + becomes hard enough (put a few drops onto a cold plate to tell + if it becomes hard when cooled). It should really boil properly, + so make sure to use a big enough pot that it doesn't boil over. + ([Image](#rose_hip_jam_boiling.jpg)) + + Fill into jars, screw on the lids, and set them upside-down + until they have cooled. + + Optional: Dry the seeds and other parts that were removed by + the food mill. These can be used for making a sort of tea. + Note that the small hairs in rose hips make you itch when + you get them on your skin, so watch out when using the dried + seeds. + ([Image](#rose_hip_jam_seeds_dried.jpg)) + + Notes + * Apparently, you should only harvest the rose hips after + the first frost because the freezing temperatures make + them a bit more sweet. I haven't really tested the + difference, though. I've also heard that you can harvest + them earlier, but then freeze them to simulate the frost. + * The measurements here are very approximate. The general + rule of thumb is to use the same amount of sugar (by weight) + as fruit pulp (using less sugar is possible, but the jam + goes bad more quickly then). In one instance, I had 1460g + of rose hips, which turned into 1316g after cleaning and + gave me 1070g of pulp, but the exact measurements depend + on a lot of different factors. In this specific case, I + added some water to the 1070g of pulp, but still only used + 1kg of sugar (although probably that water evaporated + during boiling anyways). + + +Source: Myself, I guess, possibly with inspiration from elsewhere. diff --git a/recipes/jams/title b/recipes/jams/title @@ -0,0 +1 @@ +Jams
