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recipes.html
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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<title>Recipes</title>
<link href='https://fonts.googleapis.com/css?family=Alegreya' rel='stylesheet'>
<style>
html {
scroll-behavior: smooth;
}
body {
font-family: 'Alegreya', sans-serif;
margin: 0;
padding: 0;
background-color: #f8f8f8;
color: #2f0909;
}
.sidenav {
height: 100%;
width: 0;
position: fixed;
z-index: 1;
top: 0;
left: 0;
background-color: #111;
overflow-x: hidden;
transition: 0.5s;
padding-top: 60px;
overflow-y: scroll;
}
.sidenav a {
padding: 8px 8px 8px 32px;
text-decoration: none;
font-size: 1rem;
color: #818181;
display: block;
transition: 0.3s;
}
.sidenav a:hover {
color: #f1f1f1;
}
.sidenav .closebtn {
position: absolute;
top: 0;
right: 25px;
font-size: 36px;
margin-left: 50px;
}
@media screen and (max-height: 450px) {
.sidenav {
padding-top: 15px;
}
.sidenav a {
font-size: 18px;
}
}
.fab {
position: fixed;
font-size: 2rem;
height: 3rem;
width: 3rem;
border-radius: 1.5rem;
text-align: center;
background-color: #000;
color: #FFF;
margin-left: 1.5rem;
margin-top: 1rem;
box-shadow: 2px 2px 3px #999;
}
section {
max-width: 50rem;
margin: 1.25rem auto;
padding: 1.25rem;
background-color: #fff;
border-radius: 0.3rem;
box-shadow: 0 0 0.5rem rgba(0, 0, 0, 0.1);
h2 {
text-align: center;
}
}
h2 {
text-align: center
}
p {
line-height: 1.6;
}
ul {
list-style-type: none;
padding: 0;
}
li {
margin-bottom: 0.75rem;
}
span {
margin-left: 1rem;
}
</style>
</head>
<body>
<span class="fab" onclick="openNav()">☰</span>
<div id="sideNav" class="sidenav">
<a href="javascript:void(0)" class="closebtn" onclick="closeNav()">×</a>
<a href="#", onclick="closeNav()">About</a>
<a href="#bread", onclick="closeNav()">Bread</a>
<a href="#bone_marrow", onclick="closeNav()">Bone Marrow</a>
<a href="#ceviche", onclick="closeNav()">Ceviche</a>
<a href="#chili", onclick="closeNav()">Chili</a>
<a href="#egg_fried_rice", onclick="closeNav()">Egg Fried Rice</a>
<a href="#fish_tacos", onclick="closeNav()">Fish Tacos</a>
<a href="#fresh_pasta", onclick="closeNav()">Fresh Pasta</a>
<a href="#goose_sous_vide", onclick="closeNav()">Goose Sous Vide</a>
<a href="#hot_sauce", onclick="closeNav()">Hot Sauce</a>
<a href="#pesto", onclick="closeNav()">Pesto</a>
<a href="#pho", onclick="closeNav()">Pho</a>
<a href="#poke_bowl", onclick="closeNav()">Poke Bowl</a>
<a href="#roasted_gnocchi", onclick="closeNav()">Roasted Gnocchi</a>
<a href="#tartare", onclick="closeNav()">Tartare</a>
</div>
<!-- RECIPE TEMPLATE
<section id="bone_marrow">
<h2>NAME</h2>
<h3>Ingredients</h3>
<p><b>1 pers.</b></p>
<ul>
<li><input type="checkbox"><span>2 large beef bones</span></li>
<li><input type="checkbox"><span>1 baguette</span></li>
....
</ul>
<h3>Instructions</h3>
<ol>
<li>Clean the large bones and place them in the sous vide at 155F for 1 hour;</li>
<li>Cut a 5-inch piece out of your baguette and slice in half length-wise;</li>
.....
</ol>
</section>
-->
<section id="about">
<h2>Welcome</h2>
<p></p>
<h4>Purpose</h4>
<p>This project is intended for personal use but anyone is welcome to check it out and try some recipes. Welcome
in our world!</p>
</section>
<section id="bread">
<h2>Bread</h2>
<h3>Ingredients</h3>
<p><b></b></p>
<h4>Sourdough Starter</h4>
<ul>
<li><input type="checkbox"><span>white flour;</span></li>
<li><input type="checkbox"><span>water;</span></li>
</ul>
<h4>Bread</h4>
<ul>
<li><input type="checkbox"><span>50g sourdough starter;</span></li>
<li><input type="checkbox"><span>450ml of water;</span></li>
<li><input type="checkbox"><span>600g of white flour;</span></li>
<li><input type="checkbox"><span>2 tbsp of salt;</span></li>
</ul>
<h3>Instructions</h3>
<h4>Sourdough Starter</h4>
<ol>
<li>Take a clean glass jar with a lid;</li>
<li>Add 3 tbsp of water and 3 tbsp of white flour in a clean jar and stir;</li>
<li>Wait 24 hours;</li>
<li>Add 1 tbsp of water and 1 tbsp of white flour in the jar;</li>
<li>Repeat from step 2 until the jar is 3/4 full;</li>
<li>If the jar smells very very bad throw it away and restart;</li>
</ol>
<h4>Bread</h4>
<ol>
<li>In a large bowl add the sourdough starter, water, salt and white flour;</li>
<li>Mix with the end of a wooden spoon until fully incorportated;</li>
<li>Let the dough rise for 8 to 12 hours;</li>
<li>Pour the dough on a clean counter covered in flour;</li>
<li>Fold the four courners of the dough;</li>
<li>Flip the dough over;</li>
<li>Tighten the dough with a spatula;</li>
<li>Place the dough on a piece of parchment paper;</li>
<li>Let the dough rest for 30 minutes;</li>
<li>Place a dutch oven with the lid in the oven;</li>
<li>Heat up the oven to 475F;</li>
<li>Cut the parchment paper around the dough;</li>
<li>Place the dough and the parchment paper in the dutch oven, with the lid on;</li>
<li>Place the dutch oven in the oven at 475F for 15 minutes;</li>
<li>Turn down the oven to 450F for 15 minutes;</li>
<li>Take the lid off the dutch oven and set the oven to 440F for 15 minutes;</li>
<li>Take the bread out, let it rest on a wire rack for 2 hours;</li>
<li>Slice and enjoy;</li>
</ol>
</section>
<section id="bone_marrow">
<h2>Bone Marrow</h2>
<h3>Ingredients</h3>
<p><b>1 pers.</b></p>
<ul>
<li><input type="checkbox"><span>2 large beef bones</span></li>
<li><input type="checkbox"><span>1 baguette</span></li>
<li><input type="checkbox"><span>Chives</span></li>
<li><input type="checkbox"><span>Fleur de sel</span></li>
<li><input type="checkbox"><span>Olive oil</span></li>
<li><input type="checkbox"><span>1 clove of garlic</span></li>
</ul>
<h3>Instructions</h3>
<ol>
<li>Clean the large bones and place them in the sous vide at 155F for 1 hour;</li>
<li>Cut a 5-inch piece out of your baguette and slice in half length-wise;</li>
<li>Drizzle the two halves with olive oil and rub with the garlic clove;</li>
<li>Once the sous vide is done, grill the inside of the bread pieces in a hot pan;</li>
<li>Empty the bone marrow from the bones onto the bread and spread like butter;</li>
<li>Add the minced chives and fleur de sel.</li>
</ol>
</section>
<section id="ceviche">
<h2>Ceviche</h2>
<h3>Ingredients</h3>
<p><b>2 pers.</b></p>
<ul>
<li><input type="checkbox"><span>450 g sea bass or tilapia</span></li>
<li><input type="checkbox"><span>1 1/3 cups of lime juce (about 9 or 10 limes)</span></li>
<li><input type="checkbox"><span>2 tbsp of olive oil</span></li>
<li><input type="checkbox"><span>Zest of 2 limes</span></li>
<li><input type="checkbox"><span>15 g of cilantro minced, keep 5 leaves for garnish</span></li>
<li><input type="checkbox"><span>1 tsp of salt</span></li>
<li><input type="checkbox"><span>1 1/2 thai chili peppers, minced</span></li>
<li><input type="checkbox"><span>2 cherry tomatoes diced</span></li>
<li><input type="checkbox"><span>1 french onion, minced</span></li>
</ul>
<h3>Instructions</h3>
<ol>
<li>Start by juicing all the limes in a measuring cup, and set aside in a big bowl;</li>
<li>Cut the fish in small cubes (approximately 1 cm^2 cube) and mix in the big bowl with the lime juice;
</li>
<li>Mix all other ingredients in the bowl;</li>
<li>Set aside in the refrigerator for at least 1 hour or until the fish is cooked. Tip: the fish looks
cooked when white inside and out. It should look similar to when it is cooked over heat. If unsure, cut
open a cube and look inside to see if the whole piece is enough cooked.</li>
<li>Serve with fresh coriander and fresh baguette or crackers.</li>
</ol>
</section>
<section id="chili">
<h2>Chili</h2>
<h3>Ingredients</h3>
<p><b>6 pers.</b></p>
<ul>
<li><input type="checkbox"><span>300 mg of plantbased protein (I usually buy the mexican seasoned)</span>
</li>
<li><input type="checkbox"><span>1 can of black beans, strained</span></li>
<li><input type="checkbox"><span>1 red onion</span></li>
<li><input type="checkbox"><span>1 red pepper</span></li>
<li><input type="checkbox"><span>3 cloves of garlic</span></li>
<li><input type="checkbox"><span>3 shallots</span></li>
<li><input type="checkbox"><span>3 jalapenos (or less depending on your taste)</span></li>
<li><input type="checkbox"><span>1 jar of medium spiced salsa (preferably Odel Paso)</span></li>
<li><input type="checkbox"><span>1 can of diced tomatoes</span></li>
<li><input type="checkbox"><span>500 ml of water</span></li>
<li><input type="checkbox"><span>1 sweet potato</span></li>
<li><input type="checkbox"><span>1 can of plain corn</span></li>
<li><input type="checkbox"><span>Any other veggies you got in the fridge</span></li>
</ul>
<h3>Instructions</h3>
<ol>
<li>Take out the slow cooker and plug it in;</li>
<li>Open all the jars and cans and pour the mix into the slow cooker;</li>
<li>Mince all the veggies and throw in the slow cooker as well;</li>
<li>Add the plantbased meat;</li>
<li>Set the slow cooker to cook for approximately 6 hours;</li>
<li>Enjoy with fresh coriander and sour cream (!)</li>
</ol>
</section>
<section id="egg_fried_rice">
<h2>Egg Fried Rice</h2>
<h3>Ingredients</h3>
<p><b>2 pers.</b></p>
<ul>
<li><input type="checkbox"><span>3 eggs</span></li>
<li><input type="checkbox"><span>1 cup of cooked minute rice (left overnight in the fridge is better)</span>
</li>
<li><input type="checkbox"><span>2 tsp Worcestershire sauce</span></li>
<li><input type="checkbox"><span>4 tbsp soy sauce</span></li>
<li><input type="checkbox"><span>2 tsp sesame oil</span></li>
<li><input type="checkbox"><span>5 drops of hot sauce</span></li>
<li><input type="checkbox"><span>2-3 tbsp crunchy peanut butter</span></li>
<li><input type="checkbox"><span>Sesame seeds</span></li>
</ul>
<h3>Instructions</h3>
<ol>
<li>In a large pan, preferably a wok, add the sesame oil and turn on the stove to medium heat;</li>
<li>Add the eggs to the pan and scramble them with a wooden spatula;</li>
<li>When the eggs are slightly cooked, add the rice and mix together;</li>
<li>In the middle of the pan, create a space to add the soy sauce, Worcestershire sauce and hot sauce;</li>
<li>Mix all the ingredients in your pan and turn off the stove;</li>
<li>Add the peanut butter and sesame seeds;</li>
<li>Serve in bowl and add Tabasco sauce to taste.</li>
</ol>
</section>
<section id="fish_tacos">
<h2>Fish Tacos</h2>
<h3>Ingredients</h3>
<p><b>2 pers.</b></p>
<ul>
<li><input type="checkbox"><span>350 g of tilapia, cod or any white-fleshed fish of your choice;</span></li>
<li><input type="checkbox"><span>500 ml of craft beer, either blonde or red;</span></li>
<li><input type="checkbox"><span>2 tbsp of salted butter</span></li>
<li><input type="checkbox"><span>2 french onions;</span></li>
<li><input type="checkbox"><span>15 cherry tomatoes;</span></li>
<li><input type="checkbox"><span>1 mango;</span></li>
<li><input type="checkbox"><span>100 mg of fresh cilantro</span></li>
<li><input type="checkbox"><span>2-3 tbsp of olive oil</span></li>
<li><input type="checkbox"><span>Salt and pepper, to taste</span></li>
<li><input type="checkbox"><span>6 or 7 small corn-flour tortillas</span></li>
</ul>
<h3>Instructions</h3>
<ol>
<li>Mince the french onions, mango, cilantro (keep some for garnish), cherry tomatoes and place in a bowl.
Add some olive oil, salt and pepper and set aside.</li>
<li>In a medium heated pan, pour the beer and let it boil for 2-3 minutes, then add the salted butter. Lower
the heat and mix with a wooden spoon; then add the fish and cover the pan with a lid. Cook the fish in
the batter for 10-15 minutes (until soft);</li>
<li>Remove the fish and deglaze the pan;</li>
<li>Set aside the sauce you just made and on medium heat, sear the fish on both sides;</li>
<li>Meanwhile, wrap all the tortillas in foil and put in the oven for 10 minutes. When hot, remove from the
oven;</li>
<li>Time to make the tacos: in a tortilla, put some fish, add some sauce and homemade salsa. Then, garnish
with a few leaves of cilantro. If you want to make it *extra*, it is great with sour cream as well.</li>
</ol>
</section>
<section id="fresh_pasta">
<h2>Fresh Pasta</h2>
<h3>Ingredients</h3>
<p><b>3 pers.</b></p>
<ul>
<li><input type="checkbox"><span>2 cups of white bleached flour</span></li>
<li><input type="checkbox"><span>3 egg yolks</span></li>
<li><input type="checkbox"><span>3 eggs</span></li>
<li><input type="checkbox"><span>2 tbsp of good olive oil</span></li>
<li><input type="checkbox"><span>2 pinches of salt</span></li>
</ul>
<h3>Instructions</h3>
<ol>
<li>On a clean surface, place the flour in the shape of a bowl;</li>
<li>Place the olive oil, eggs and egg yolks in this flour bowl;</li>
<li>With a fork, gradually mix the egg mixture with the flour until everything is combined;</li>
<li>With your hands, continue mixing everything until it creates a uniform dough;</li>
<li>Work this dough by folding it over multiple times (the more you work your dough, the more elasticity it
will have and the chewier your pasta will be);</li>
<li>Let the dough rest for a least an hour;</li>
<li>Cut the dough into smaller pieces and pass it through your pasta machine;</li>
<li>Form the type of pasta you want and enjoy.</li>
</ol>
</section>
<section id="goose_sous_vide">
<h2>Goose Sous Vide</h2>
<h3>Ingredients</h3>
<p><b>1 pers.</b></p>
<ul>
<li><input type="checkbox"><span>1 goose breast</span></li>
<li><input type="checkbox"><span>1 tbsp of smoked paprika</span></li>
<li><input type="checkbox"><span>1/2 tbsp of freshly ground pepper</span></li>
<li><input type="checkbox"><span>1 clove of garlic</span></li>
<li><input type="checkbox"><span>1 french onion</span></li>
<li><input type="checkbox"><span>A pinch of salt</span></li>
<li><input type="checkbox"><span>3/4 tbsp of duck fat</span></li>
</ul>
<h3>Instructions</h3>
<ol>
<li>Mince the french onion;</li>
<li>Roast the french onion in duck fat until caramelized;</li>
<li>Place all ingredients in a Zip-Loc bag and mix;</li>
<li>Submerge the Zip-Loc bag in a sous-vide tub;</li>
<li>Cook for 2 hours at 130 F;</li>
<li>Open the Zip-Loc bag and in a warm cast iron pan, sear the meat until grilled on either side;</li>
<li>Set aside the meat and empty the contents of the Zip-Loc bag in the pan;</li>
<li>Deglaze the pan with wine wine and cook until the mix thickens;</li>
<li>Serve the meat with the seasonings and preferably with white rice and/or greens.</li>
</ol>
</section>
<section id="hot_sauce">
<h2>Hot Sauce</h2>
<h3>Ingredients</h3>
<p><b>1 pers.</b></p>
<ul>
<li><input type="checkbox"><span>2 large beef bones</span></li>
<li><input type="checkbox"><span>1 baguette</span></li>
<li><input type="checkbox"><span>Chives</span></li>
<li><input type="checkbox"><span>Fleur de sel</span></li>
<li><input type="checkbox"><span>Olive oil</span></li>
<li><input type="checkbox"><span>1 clove of garlic</span></li>
</ul>
<h3>Instructions</h3>
<ol>
<li>Clean the large bones and place them in the sous vide at 155F for 1 hour;</li>
<li>Cut a 5-inch piece out of your baguette and slice in half length-wise;</li>
<li>Drizzle the two halves with olive oil and rub with the garlic clove;</li>
<li>Once the sous vide is done, grill the inside of the bread pieces in a hot pan;</li>
<li>Empty the bone marrow from the bones onto the bread and spread like butter;</li>
<li>Add the minced chives and fleur de sel.</li>
</ol>
</section>
<section id="pesto">
<h2>Pesto</h2>
<h3>Ingredients</h3>
<p><b></b></p>
<ul>
<li><input type="checkbox"><span>2 cups of basil leaves, or a whole plant</span></li>
<li><input type="checkbox"><span>2 garlic cloves</span></li>
<li><input type="checkbox"><span>Juice of 1 lime</span></li>
<li><input type="checkbox"><span>A handful of pine nuts</span></li>
<li><input type="checkbox"><span>1 tbsp of parmesan</span></li>
<li><input type="checkbox"><span>At least 5 tbsp of olive oil</span></li>
</ul>
<h3>Instructions</h3>
<ol>
<li>In a blender, mix all of the ingredients. Preferably use high-quality olive oil and fresh parmiggiano
reggiano for a better result. Mix until smooth; add a little bit of pasta water if needed;</li>
<li>Enjoy with pasta, on a grilled cheese, a sandwich, pizza or simply with fresh baguette. PS: It pairs
amazingly with our homemade gnocchi.</li>
</ol>
</section>
<section id="pho">
<h2>Pho Soup</h2>
<h3>Ingredients</h3>
<p><b>3 pers.</b></p>
<h4>Broth</h4>
<ul>
<li><input type="checkbox"><span>1 L of veggie broth</span></li>
<li><input type="checkbox"><span>2 sticks of lemongrass</span></li>
<li><input type="checkbox"><span>3 tbsp of ginger</span></li>
<li><input type="checkbox"><span>1 star anise</span></li>
<li><input type="checkbox"><span>...</span></li>
</ul>
<h4>Toppings</h4>
<ul>
<li><input type="checkbox"><span>200 mg of shiitake mushrooms</span></li>
<li><input type="checkbox"><span>200 mg of red nappa cabbage</span></li>
<li><input type="checkbox"><span>3 green onions</span></li>
<li><input type="checkbox"><span>3 eggs</span></li>
<li><input type="checkbox"><span>20 g of cilantro</span></li>
<li><input type="checkbox"><span>1 lime</span></li>
<li><input type="checkbox"><span>600 g of thin rice vermicelli</span></li>
</ul>
<h4>Tofu</h4>
<ul>
<li><input type="checkbox"><span>500 g of firm tofu</span></li>
<li><input type="checkbox"><span>1 tbsp of crunchy natural peanut butter</span></li>
<li><input type="checkbox"><span>1 tsp of sesame oil</span></li>
<li><input type="checkbox"><span>1 tsp of Tabasco sauce</span></li>
<li><input type="checkbox"><span>1 tsp of soy sauce</span></li>
<li><input type="checkbox"><span>1 tbsp of water</span></li>
<li><input type="checkbox"><span>1/2 tsp of cayenne pepper</span></li>
<li><input type="checkbox"><span>1/2 tsp of paprika</span></li>
<li><input type="checkbox"><span>1 tsp of Worcestershire sauce</span></li>
<li><input type="checkbox"><span>Salt, to taste</span></li>
<li><input type="checkbox"><span>Sesame seeds, roasted</span></li>
</ul>
<h3>Instructions</h3>
<ol>
<li>Start by preparing the broth. Grate the ginger using a zester and cut the lemongrass in small pieces.
Set everything in a cauldron and set to medium heat;</li>
<li>Secondly, we recommend to prepare the tofu and the marinade for it to be ready to be roasted later. Chop
the tofu in 1-cm cubes, mix all the liquids together and set aside. Keep the sesame seeds aside;</li>
<li>Chop the shiitake mushrooms and nappa cabbage and roast on medium heat in a pan with a drizzle of sesame
oil;</li>
<li>Set the veggies aside;</li>
<li>Prepare the tofu</li>
<ol>
<li>Put the stove on medium heat;</li>
<li>In a pan (preferably a wok), add a drizzle of sesame oil;</li>
<li>Add the tofu to the pan when hot;</li>
<li>Roast it until the edges are golden;</li>
<li>Turn off the stove and add the marinade;</li>
<li>Add the sesame seeds.</li>
</ol>
<li> To prepare the toppings, mince the green onions and soft-boil the eggs</li>
<ol>
<li>Boil a pot of water;</li>
<li>Add the eggs;</li>
<li>Cook for 7 minutes;</li>
<li>Drain and plunge the eggs in a cold-water bath for 1 minute;</li>
<li>Peel the eggs and cut in half.</li>
</ol>
<li>Boil some water and add the vermicelli when boiling, cook for 3 minutes or as indicated on the
packaging;</li>
<li>Add the vermicelli to an individual bowl with the broth, add the toppings;</li>
<li>Top with cilantro and a halved-lime.</li>
</ol>
</section>
<section id="poke_bowl">
<h2>Poke Bowl</h2>
<h3>Ingredients</h3>
<p><b>3 pers.</b></p>
<h4>For the fish</h4>
<ul>
<li><input type="checkbox"><span>450 g of sushi-grade tuna;</span></li>
<li><input type="checkbox"><span>1 tbsp of chili oil;</span></li>
<li><input type="checkbox"><span>3 tbsp of soy sauce;</span></li>
<li><input type="checkbox"><span>3 tbsp of sesame oil;</span></li>
<li><input type="checkbox"><span>2 tbsp of freshly grated ginger;</span></li>
<li><input type="checkbox"><span>A handful of sesame seeds</span></li>
</ul>
<h4>Toppings</h4>
<ul>
<li><input type="checkbox"><span>Half a cucumber, diced;</span></li>
<li><input type="checkbox"><span>Green onions, minced;</span></li>
<li><input type="checkbox"><span>A handful of coriander;</span></li>
<li><input type="checkbox"><span>Pickled onions;</span></li>
<li><input type="checkbox"><span>Pikliz, a marinated condiment of spicy red cabbage;</span></li>
<li><input type="checkbox"><span>1 avocado, diced;</span></li>
<li><input type="checkbox"><span>200 g of edamames</span></li>
<li><input type="checkbox"><span>1 1/2 cup of cooked white minute rice</span></li>
</ul>
<h4>Vinaigrette</h4>
<ul>
<li><input type="checkbox"><span>3 tbsp of mayo;</span></li>
<li><input type="checkbox"><span>tsbp of soy sauce;</span></li>
<li><input type="checkbox"><span>tsp of Worceistershire sauce;</span></li>
<li><input type="checkbox"><span>2 tbsp of sriracha</span></li>
</ul>
<h3>Instructions</h3>
<ol>
<li>Dice the tuna in one-inch cubes and mix in a bowl with all the ingredients written under "for the fish";
</li>
<li>Let it rest for at least 20 mins, especially if the tuna you are using is frozen;</li>
<li>Prepare the bowl; put some rice on the bottom, the toppings of your choice and the tuna;</li>
<li>Drizzle some vinaigrette on top of your poke and enjoy!</li>
</ol>
</section>
<section id="roasted_gnocchi">
<h2>Roasted Gnocchi</h2>
<h3>Ingredients</h3>
<p><b>2 pers.</b></p>
<ul>
<li><input type="checkbox"><span>2 cups of mashed potatoes - any kind of potato will do, but I prefer
yellow or white;</span></li>
<li><input type="checkbox"><span>4 cups of white-bleached flour;</span></li>
<li><input type="checkbox"><span>Salt and pepper, to taste;</span></li>
<li><input type="checkbox"><span>1 tbsp of olive oil</span></li>
</ul>
<h3>Instructions</h3>
<ol>
<li>First, peel the potatoes. Then, bring water to a boil and add some salt to it. Drop in the potatoes and
cook until soft;</li>
<li>Mash the potatoes and let them rest for a little bit for them to cool down;</li>
<li>Mix the mashed potatoes with the flour in a big bowl, then let it rest for an hour;</li>
<li>From the dough ball that you just made, separate some pieces and make them into long strings;</li>
<li>Then, cut the strings in small cubes and smoosh them with a fork for them to look like a gnocchi.</li>
<li>When all the dough is transformed into gnocchi, bring water to a boil again, add some salt and drop in
the gnocchi. Note: If you feel you have to much gnocchi for your meal, you can easily freeze them by
putting parchement paper between them.</li>
<li>Cook until all the gnocchi come to the surface; that will mean they are ready.</li>
<li>Lastly, in a pan, put some olive oil and roast the freshly cooked gnocchi. This way, they will be
crunchy on the outside and chewy on the inside. We recommend to enjoy with our homemade pesto.</li>
</ol>
</section>
<section id="tartare">
<h2>Tartare</h2>
<h3>Ingredients</h3>
<p><b>1 pers.</b></p>
<ul>
<li><input type="checkbox"><span>300 g of fresh sushi-grade salmon or tuna</span>
<li><input type="checkbox"><span>1 french onions</span></li>
<li><input type="checkbox"><span>1 limes</span></li>
<li><input type="checkbox"><span>1/2 tsp of wasabi powder</span></li>
<li><input type="checkbox"><span>1 clove of black garlic</span></li>
<li><input type="checkbox"><span>A pinch of fleur de sel</span></li>
<li><input type="checkbox"><span>1 tsp of Worcestershire</span></li>
<li><input type="checkbox"><span>2 tbsp of soy sauce</span></li>
<li><input type="checkbox"><span>1 tbsp of sesame oil</span></li>
<li><input type="checkbox"><span>Sesame seeds, preferably roasted</span></li>
<li><input type="checkbox"><span>1/2 hot pepper</span></li>
<li><input type="checkbox"><span>1/4 tsp of hot sauce</span></li>
<li><input type="checkbox"><span>1 tbsp of ginger</span></li>
<li><input type="checkbox"><span>1 tbsp cilantro</span></li>
</ul>
<h3>Instructions</h3>
<ol>
<li>In a big bowl, mix the liquids with sesame seeds, wasabi powder;</li>
<li>Mince the cilantro, french onions, black garlic, ginger and hot pepper, then add to the big bowl;</li>
<li>Zest the limes and then squeeze it, add to the big bowl;</li>
<li>Chef's special trick: buy some sushi-grade fish, but frozen. Cut the fish in small cubes while it is
thawing;</li>
<li>Mix the fish with the seasoning;</li>
<li>Add the fleur de sel to taste;</li>
<li>Serve with thinly sliced baguette toasted in the oven</li>
</ol>
</section>
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