From 25817eb1e7913aeac13fce4087b5d14dcb47461c Mon Sep 17 00:00:00 2001
From: David Burian <david.burian@me.com>
Date: Fri, 27 Sep 2024 15:18:54 +0200
Subject: [PATCH] new recipes

---
 crepes.md          | 34 ++++++++++++++++++++++++++++++++++
 paprika_chicken.md | 20 ++++++++++++++++++++
 pitta_dough.md     | 19 +++++++++++++++++++
 3 files changed, 73 insertions(+)
 create mode 100644 crepes.md
 create mode 100644 paprika_chicken.md
 create mode 100644 pitta_dough.md

diff --git a/crepes.md b/crepes.md
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+++ b/crepes.md
@@ -0,0 +1,34 @@
+# Crepes
+
+
+## Ingredients
+
+- 532 ml milk
+- 4 large eggs
+- 1 tablespoon of sugar
+- 1 teaspoon of vanilla extract
+- pinch of salt
+- 195 g all-purpose flour
+- 55 g melted butter
+
+## Steps
+
+1. mix ingredients
+2. fry on butter
+
+## Log
+
+### 7.7. 2024
+
+- 20g of melted butter
+- 10g of neutral oil
+- 1 teaspoon of sugar
+- 1 teaspoon vanilla sugar / instead of vanilla extract
+- fried on oil not on butter
+
+Two pinches of salt next time. Maybe try melted butter and no oil (frying on oil
+is still fine), but there was definitely enough fat.
+
+Heat management was a bit tricky, you need heat for the crepe to set and not
+tear when flipping. But not very high heat, since the thin crepe gets easily
+burned.
diff --git a/paprika_chicken.md b/paprika_chicken.md
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+++ b/paprika_chicken.md
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+# Paprika chicken
+
+## Ingredients
+
+- 2 chicken legs
+- one large oninon
+- sweet paprika powder
+- 200ml of 12% cream
+- 1l of chicken stock
+
+## Steps
+
+1. Crisp up chicken legs in a pressure cooker
+2. Take out legs, and fry diced oninon
+3. Add sweet paprika powder to onion, reduce heat.
+4. Add chicken back to pot, add stock to barely cover the chicken and cook
+   covered for 40mins
+5. Take-out the chicken, and blend the sauce with cream whiped with a bit of
+   flour.
+
diff --git a/pitta_dough.md b/pitta_dough.md
new file mode 100644
index 0000000..b792a35
--- /dev/null
+++ b/pitta_dough.md
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+# Pitta dough
+
+## Ingredients
+
+- 256g all-purpose
+- 5g salt
+- 4g instant yeast
+- 165g luke-warm water
+- table spoon of olive oil
+
+## Steps
+
+1. Mix flour, salt and instant yeast. Then add water and olive oil and mix.
+2. Need till rough dough forms. Rub with olive oil.
+3. Let rest in toom temp for 1.5h
+4. Knead briefly, then split into 6 portions each weighing 73g. Ball up each
+   portion and let rest for 30min.
+
+