tReorganize a bit and add more recipes - recipes - Recipes
HTML git clone git://lumidify.org/recipes.git (fast, but not encrypted)
HTML git clone https://lumidify.org/git/recipes.git (encrypted, but very slow)
DIR Log
DIR Files
DIR Refs
DIR README
---
DIR commit 20cee452b61ac7ef65c4af5bf80875cbe89b4d8a
DIR parent e65609082fdf96416e931e1d8ec1b66bcccf69fa
HTML Author: lumidify <nobody@lumidify.org>
Date: Sat, 30 Dec 2023 23:10:33 +0100
Reorganize a bit and add more recipes
Diffstat:
M gen_recipes.pl | 16 +++++++++++++++-
A images/chocolate_macaroons.jpg | 0
A images/chocolate_macaroons_dough.j… | 0
A images/chocolate_macaroons_unbaked… | 0
A images/coconut_macaroons.jpg | 0
A images/coconut_macaroons_dough.jpg | 0
A images/coconut_macaroons_unbaked.j… | 0
A images/cutout_cookies.jpg | 0
A images/cutout_cookies_unbaked.jpg | 0
A images/hausfreunde.jpg | 0
A images/hausfreunde_bottom.jpg | 0
A images/hausfreunde_covered.jpg | 0
A images/hausfreunde_dough.jpg | 0
A images/hausfreunde_uncovered.jpg | 0
A images/hazelnut_macaroons.jpg | 0
A images/hazelnut_macaroons_dough.jpg | 0
A images/hazelnut_macaroons_unbaked.… | 0
A images/orange_jam.jpg | 0
A images/orange_jam_blended.jpg | 0
A images/orange_jam_boiling.jpg | 0
A images/orange_jam_oranges.jpg | 0
A images/orange_jam_peels.jpg | 0
A images/orange_jam_peels_smaller.jpg | 0
A images/rose_hip_jam.jpg | 0
A images/rose_hip_jam_boiling.jpg | 0
A images/rose_hip_jam_ends_cut.jpg | 0
A images/rose_hip_jam_pulp_extractio… | 0
A images/rose_hip_jam_seeds_dried.jpg | 0
A images/spitzbuben.jpg | 0
A images/spitzbuben_baked.jpg | 0
A images/spitzbuben_combined.jpg | 0
A images/spitzbuben_unbaked.jpg | 0
A images/vanillekipferl.jpg | 0
A images/vanillekipferl_balls.jpg | 0
A images/vanillekipferl_unbaked.jpg | 0
A images/vanillekipferl_uncovered.jpg | 0
A recipes/baked_stuff/0notes.md | 23 +++++++++++++++++++++++
R recipes/baked_stuff/0general_notes… | 0
R recipes/baked_stuff/low_carb_bread… | 0
R recipes/baked_stuff/potato_bread.m… | 0
R recipes/baked_stuff/rye_bread.md -… | 0
R recipes/baked_stuff/rye_sourdough_… | 0
R recipes/baked_stuff/rye_sourdough_… | 0
R recipes/baked_stuff/spelt_break.md… | 0
A recipes/baked_stuff/breads/title | 1 +
R recipes/baked_stuff/whole_grain_bu… | 0
A recipes/baked_stuff/christmas/0not… | 20 ++++++++++++++++++++
A recipes/baked_stuff/christmas/choc… | 28 ++++++++++++++++++++++++++++
A recipes/baked_stuff/christmas/coco… | 30 ++++++++++++++++++++++++++++++
A recipes/baked_stuff/christmas/cuto… | 29 +++++++++++++++++++++++++++++
R recipes/baked_stuff/elisenlebkuche… | 0
A recipes/baked_stuff/christmas/haus… | 52 +++++++++++++++++++++++++++++++
A recipes/baked_stuff/christmas/haze… | 27 +++++++++++++++++++++++++++
R recipes/baked_stuff/lebkuchen.md -… | 0
A recipes/baked_stuff/christmas/spit… | 40 +++++++++++++++++++++++++++++++
A recipes/baked_stuff/christmas/title | 1 +
A recipes/baked_stuff/christmas/vani… | 41 +++++++++++++++++++++++++++++++
A recipes/jams/orange_jam.md | 56 +++++++++++++++++++++++++++++++
A recipes/jams/rose_hip_jam.md | 60 +++++++++++++++++++++++++++++++
A recipes/jams/title | 1 +
60 files changed, 424 insertions(+), 1 deletion(-)
---
DIR diff --git a/gen_recipes.pl b/gen_recipes.pl
t@@ -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";
DIR diff --git a/images/chocolate_macaroons.jpg b/images/chocolate_macaroons.jpg
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DIR diff --git a/images/coconut_macaroons.jpg b/images/coconut_macaroons.jpg
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DIR diff --git a/images/coconut_macaroons_dough.jpg b/images/coconut_macaroons_dough.jpg
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DIR diff --git a/images/cutout_cookies.jpg b/images/cutout_cookies.jpg
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DIR diff --git a/images/hausfreunde.jpg b/images/hausfreunde.jpg
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DIR diff --git a/images/hausfreunde_uncovered.jpg b/images/hausfreunde_uncovered.jpg
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DIR diff --git a/images/hazelnut_macaroons.jpg b/images/hazelnut_macaroons.jpg
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DIR diff --git a/images/hazelnut_macaroons_dough.jpg b/images/hazelnut_macaroons_dough.jpg
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DIR diff --git a/images/hazelnut_macaroons_unbaked.jpg b/images/hazelnut_macaroons_unbaked.jpg
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DIR diff --git a/images/orange_jam.jpg b/images/orange_jam.jpg
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DIR diff --git a/images/orange_jam_blended.jpg b/images/orange_jam_blended.jpg
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DIR diff --git a/images/orange_jam_boiling.jpg b/images/orange_jam_boiling.jpg
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DIR diff --git a/images/orange_jam_oranges.jpg b/images/orange_jam_oranges.jpg
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DIR diff --git a/images/orange_jam_peels.jpg b/images/orange_jam_peels.jpg
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DIR diff --git a/images/orange_jam_peels_smaller.jpg b/images/orange_jam_peels_smaller.jpg
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DIR diff --git a/images/rose_hip_jam.jpg b/images/rose_hip_jam.jpg
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DIR diff --git a/images/rose_hip_jam_boiling.jpg b/images/rose_hip_jam_boiling.jpg
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DIR diff --git a/images/rose_hip_jam_ends_cut.jpg b/images/rose_hip_jam_ends_cut.jpg
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DIR diff --git a/images/rose_hip_jam_pulp_extraction.jpg b/images/rose_hip_jam_pulp_extraction.jpg
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DIR diff --git a/images/rose_hip_jam_seeds_dried.jpg b/images/rose_hip_jam_seeds_dried.jpg
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DIR diff --git a/images/spitzbuben.jpg b/images/spitzbuben.jpg
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DIR diff --git a/images/spitzbuben_baked.jpg b/images/spitzbuben_baked.jpg
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DIR diff --git a/images/spitzbuben_combined.jpg b/images/spitzbuben_combined.jpg
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DIR diff --git a/images/spitzbuben_unbaked.jpg b/images/spitzbuben_unbaked.jpg
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DIR diff --git a/images/vanillekipferl.jpg b/images/vanillekipferl.jpg
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DIR diff --git a/images/vanillekipferl_balls.jpg b/images/vanillekipferl_balls.jpg
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DIR diff --git a/images/vanillekipferl_unbaked.jpg b/images/vanillekipferl_unbaked.jpg
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DIR diff --git a/images/vanillekipferl_uncovered.jpg b/images/vanillekipferl_uncovered.jpg
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DIR diff --git a/recipes/baked_stuff/0notes.md b/recipes/baked_stuff/0notes.md
t@@ -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.
DIR diff --git a/recipes/baked_stuff/0general_notes.md b/recipes/baked_stuff/breads/0notes.md
DIR diff --git a/recipes/baked_stuff/low_carb_bread.md b/recipes/baked_stuff/breads/low_carb_bread.md
DIR diff --git a/recipes/baked_stuff/potato_bread.md b/recipes/baked_stuff/breads/potato_bread.md
DIR diff --git a/recipes/baked_stuff/rye_bread.md b/recipes/baked_stuff/breads/rye_bread.md
DIR diff --git a/recipes/baked_stuff/rye_sourdough_initial.md b/recipes/baked_stuff/breads/rye_sourdough_initial.md
DIR diff --git a/recipes/baked_stuff/rye_sourdough_with_starter.md b/recipes/baked_stuff/breads/rye_sourdough_with_starter.md
DIR diff --git a/recipes/baked_stuff/spelt_break.md b/recipes/baked_stuff/breads/spelt_bread.md
DIR diff --git a/recipes/baked_stuff/breads/title b/recipes/baked_stuff/breads/title
t@@ -0,0 +1 @@
+Breads
DIR diff --git a/recipes/baked_stuff/whole_grain_buns.md b/recipes/baked_stuff/breads/whole_grain_buns.md
DIR diff --git a/recipes/baked_stuff/christmas/0notes.md b/recipes/baked_stuff/christmas/0notes.md
t@@ -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.
DIR diff --git a/recipes/baked_stuff/christmas/chocolate_macaroons.md b/recipes/baked_stuff/christmas/chocolate_macaroons.md
t@@ -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).
DIR diff --git a/recipes/baked_stuff/christmas/coconut_macaroons.md b/recipes/baked_stuff/christmas/coconut_macaroons.md
t@@ -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).
DIR diff --git a/recipes/baked_stuff/christmas/cutout_cookies.md b/recipes/baked_stuff/christmas/cutout_cookies.md
t@@ -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).
DIR diff --git a/recipes/baked_stuff/elisenlebkuchen.md b/recipes/baked_stuff/christmas/elisenlebkuchen.md
DIR diff --git a/recipes/baked_stuff/christmas/hausfreunde.md b/recipes/baked_stuff/christmas/hausfreunde.md
t@@ -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.
DIR diff --git a/recipes/baked_stuff/christmas/hazelnut_macaroons.md b/recipes/baked_stuff/christmas/hazelnut_macaroons.md
t@@ -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).
DIR diff --git a/recipes/baked_stuff/lebkuchen.md b/recipes/baked_stuff/christmas/lebkuchen.md
DIR diff --git a/recipes/baked_stuff/christmas/spitzbuben.md b/recipes/baked_stuff/christmas/spitzbuben.md
t@@ -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).
DIR diff --git a/recipes/baked_stuff/christmas/title b/recipes/baked_stuff/christmas/title
t@@ -0,0 +1 @@
+Christmas Cookies/Cakes
DIR diff --git a/recipes/baked_stuff/christmas/vanille_kipferl.md b/recipes/baked_stuff/christmas/vanille_kipferl.md
t@@ -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).
DIR diff --git a/recipes/jams/orange_jam.md b/recipes/jams/orange_jam.md
t@@ -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.
DIR diff --git a/recipes/jams/rose_hip_jam.md b/recipes/jams/rose_hip_jam.md
t@@ -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.
DIR diff --git a/recipes/jams/title b/recipes/jams/title
t@@ -0,0 +1 @@
+Jams