tImprove some recipes - recipes - Recipes
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DIR commit e65609082fdf96416e931e1d8ec1b66bcccf69fa
DIR parent 6dc4d6bdec2984f34ce2e64ea049a725d16816af
HTML Author: lumidify <nobody@lumidify.org>
Date: Wed, 27 Dec 2023 21:00:14 +0100
Improve some recipes
Diffstat:
M recipes/baked_stuff/lebkuchen.md | 26 +++++++++++++++++++-------
M recipes/salads/swabian_potato_sala… | 4 ++++
M recipes/spice_mixes/lebkuchen_spic… | 49 +++++++++++++++++++------------
3 files changed, 54 insertions(+), 25 deletions(-)
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DIR diff --git a/recipes/baked_stuff/lebkuchen.md b/recipes/baked_stuff/lebkuchen.md
t@@ -5,12 +5,18 @@ Images:
[Chocolate glazing (cut)](#lebkuchen_chocolate_pieces.jpg)
[Sugar glazing](#lebkuchen_glazed.jpg)
+Note: It is possible to make vegan Lebkuchen by leaving away the eggs and using a
+substitute such as golden syrup or "Zuckerrübensirup" for the honey. I suppose you
+could also use a proper substitute for the eggs, but I just used about 120mL of water
+as a substitute. Another idea would be to use only syrup instead of half syrup, half
+sugar, but I haven't tried that yet.
+
- Ingredients
+ 250g honey
+ 250g sugar
+ 2 eggs
+ 500g flour
- + ~1 1/2 tsp (5g) "Hirschhornsalz" (Baker's ammonia/Ammonium carbonate)
+ + ~1 1/8 tsp (5g) "Hirschhornsalz" (baker's ammonia/ammonium bicarbonate)
+ 2 Tbsp Lebkuchen Spice
+ Chocolate or other glazing
- Instructions
t@@ -18,18 +24,24 @@ Images:
+ Add sugar and keep heating until it has dissolved
+ Leave to cool
+ Combine with 375g flour, eggs, and spice
- + Leave to rest in a cool place for one day
- + Add remaining 125g of flour and Hirschhornsalz
+ * Note: Mix the spice with the flour first so it is distributed evenly.
+ + Leave to rest in a cool place for one day (or just overnight)
+ + Add remaining 125g of flour and Hirschhornsalz and knead thoroughly
+ Spread fairly thin on greased baking tray (<1cm thick, maybe around 0.5cm)
+ * Note: I have a ~30cm x 36cm tray that works well *for a double portion*.
+ Bake at 180 C until it has turned nicely brown (~10-20 min)
+ * Note: The baking time depends very much on the thickness of the Lebkuchen and the
+ type of tray used. Some trays just don't bake as well as others. If the Lebkuchen
+ isn't baked long enough, it will still be gooey in the middle.
+ Leave to cool, then add whatever glazing you want
+ Notes
* Add the honey-sugar mixture to the flour before it has cooled completely, or it will
- be almost impossible to get out of the pot
- * Apparently, it also works with other leavening agents, but I used Hirschhornsalz
- since that's what's usually used
+ be almost impossible to get out of the pot.
+ * Apparently, Hirschhornsalz may cause certain substances to be formed that may cause
+ cancer. It's probably possible to use baking powder/soda instead, but I haven't
+ experimented with that yet.
* If the glazing is not chocolate but some sort of sugar mixture, add it when the
- Lebkuchen is still hot so it dries
+ Lebkuchen is still hot so it dries more quickly.
* You can also add nuts to it. Let your imagination run free, at least within bounds.
* The dough is really sticky and difficult to work with. When spreading it onto a
tray, I always dip my hands in water before so it doesn't stick as much, and I just
DIR diff --git a/recipes/salads/swabian_potato_salad.md b/recipes/salads/swabian_potato_salad.md
t@@ -9,6 +9,8 @@ Image:
+ 3-4 medium onions (~200-300g), finely chopped
+ 3 garlic cloves, finely chopped
+ 180mL white vinegar
+ * Note: I have also used other types of vinegar, but I
+ think I like it the most with white vinegar.
+ 750mL vegetable broth
* Note: I use store-bought powder for making the vegetable
broth, and I always use about twice as much powder as
t@@ -16,6 +18,8 @@ Image:
especially since the potatoes soak up a lot.
+ 6 Tbsp mustard
+ 12 Tbsp vegetable oil (180mL)
+ * Note: Some types of oil have a very strong taste that
+ may not be ideal for potato salad.
+ Chives to taste (I usually add a few teaspoons)
- Instructions
+ Either peel and boil or boil and peel the potatoes (I always
DIR diff --git a/recipes/spice_mixes/lebkuchen_spice.md b/recipes/spice_mixes/lebkuchen_spice.md
t@@ -5,37 +5,50 @@ Image:
- Ingredients
+ 8 tsp (15g) cinnamon
- + 2 tsp (2g) cloves
+ + 1 tsp (2g) cloves
+ 1 tsp (1g) allspice
- + 1 tsp (1g) coriander
+ + 1/2 tsp (1g) coriander
+ 1/2 tsp (1g) cardamom (only the seeds, don't include the shells)
+ 1 tsp (1g) ginger powder
- FIXME: tsp is wrong for nutmeg!
- + 1/4 tsp (1/2g) ground nutmeg (possibly increase if using pre-ground since that isn't nearly as strong)
- + 1/4 tsp (1/2g) mace powder
- + ~2 1/2 pieces (2g) star anise (whole "star", not just seeds)
+ + 1/4-1/2 tsp (1/2g) ground nutmeg
+ (possibly increase if using pre-ground since that isn't nearly as strong)
+ + 1/4-1/2 tsp (1/2g) mace powder
+ + 1 1/2 - 2 pieces (2g) star anise
+ (whole "star", not just the seeds; depends very much on the size of the stars)
+ 1/2 tsp (1g) dried orange zest
+ 1/2 tsp (1g) dried lemon zest
- + 1 tsp (1g) fennel seeds
+ + 1/2 tsp (1g) fennel seeds
- Instructions
+ Simply grind all spices together using a spice grinder or something similar
+ Notes
* Everything always tastes better when whole seeds are used, but you should be able to
replace the spices with pre-ground versions as well (I actually used pre-ground
coriander when I made this). Pre-ground cardamom is utterly horrible, though.
+ * Note that my scales are cheap and not properly calibrated, so the gram measurements
+ may not match the teaspoon measurements exactly. Also, there are a lot of different
+ factors that determine the correspondence between teaspoons and grams, so it's
+ impossible to give an exact conversion anyways. It really doesn't matter if it isn't
+ very exact, though, because the recipe is fairly flexible. You really need to
+ experiment by yourself to find out what tastes the best.
* There has been some confusion regarding the teaspoon measurements, since they can be
done using the seeds or pre-ground spices, resulting in differing amounts of actual
spice. If I remember correctly, I originally measured cloves, allspice, cardamom,
- and fennel using the whole seeds. Note that the measurements aren't very exact,
- for instance, since the allspice seeds are fairly large, I just filled the teaspoon
- and had them go a bit over the top. I measured cinnamon, ginger, orange zest, lemon
- zest, coriander, nutmeg, and mace as powder, although there shouldn't be much of a
- difference for the coriander. One important detail is that I used freshly ground
- nutmeg, which is much stronger than the pre-ground versions. I mainly did it this way
- because those are the formats I had each of the spices in. Ideally, whole seeds should
- be used as much as possible, as already mentioned in the last note.
+ and fennel using the whole seeds, although I later also used whole coriander seeds.
+ Note that the measurements aren't very exact, for instance, since the allspice seeds
+ are fairly large, I just filled the teaspoon and had them go a bit over the top. I
+ measured cinnamon, ginger, orange zest, lemon zest, coriander, nutmeg, and mace as
+ powder, although there shouldn't be much of a difference for the coriander. One
+ important detail is that I used freshly ground nutmeg, which is much stronger than
+ the pre-ground versions. I mainly did it this way because those are the formats I
+ had each of the spices in. Ideally, whole seeds should be used as much as possible,
+ as already mentioned in the last note. I have also used whole dried mace pieces
+ instead of mace powder. If they are broken into small enough pieces, they can also
+ be measured with a teaspoon like the powder. In one measurement I took, 1/4 tsp of
+ small mace pieces weighed the same as about 1/2 tsp of powder, but it really doesn't
+ matter if it isn't that exact.
* It probably is better to just add orange and/or lemon zest when making the Lebkuchen,
- but it's easier to put it directly into the spice. Honestly, this spice can be
- changed a lot and still called Lebkuchen spice - back in the day, everyone had their
- own special mixture. Just follow your heart.
+ but it's easier to put it directly into the spice. The Lebkuchen also tastes fine
+ without any orange or lemon zest, just maybe not quite as good. Honestly, this spice
+ can be changed a lot and still called Lebkuchen spice - back in the day, everyone had
+ their own special mixture. Just follow your heart.
* On second thought, don't, that's what killed Romeo and Juliet.