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recipes.html
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<!DOCTYPE html>
<html lang="en">
<head>
<meta charset="UTF-8">
<meta http-equiv="-UA-Compatible" content="IE=edge">
<meta name="viewport" content="width=device-width, initial-scale=1.0">
<link rel="stylesheet" href="styleRec.css">
<title>Recipes</title>
</head>
<body>
<nav class="nav">
<ul class="Unav">
<li>
<a class="a" href="index.html">Home</a>
</li>
<li>
<a class="a" href="recipes.html">recipes</a>
</li>
<div>
<p>The Multilingual Chef</p>
</div>
</nav>
<div>
<h2>Few Arabic recipes </h2>
<p>
Shawarma:
Ingredients:
<ul>
<li> 500g chicken breast, thinly sliced </li>
<li> 4 pita breads </li>
<li> 2 tomatoes, thinly sliced </li>
<li> 1 onion, thinly sliced </li>
<li> 1/2 cup pickled cucumber, thinly sliced </li>
<li> 1/4 cup tahini sauce </li>
<li> 1/4 cup garlic sauce </li>
<li> 2 tablespoons olive oil </li>
<li> Salt and pepper to taste </li>
</ul>
Instructions:
In a large bowl, season the chicken breast with salt and pepper.
Heat olive oil in a pan over medium-high heat. Add the chicken and cook until browned and cooked through.
Warm up the pita breads.
To assemble the shawarma, spread the tahini sauce and garlic sauce on the pita bread. Add the chicken, tomatoes, onion, and pickled cucumber. Wrap tightly and enjoy.
Falafel:
Ingredients:
<ul>
<li> 1 cup dried chickpeas, soaked overnight </li>
<li> 1/2 onion, chopped </li>
<li> 1/4 cup parsley leaves </li>
<li> 1/4 cup cilantro leaves </li>
<li> 3 cloves garlic </li>
<li> 1 teaspoon ground cumin </li>
<li> 1 teaspoon ground coriander </li>
<li> 1/2 teaspoon salt </li>
<li> 1/2 teaspoon baking powder </li>
<li> Oil for frying </li>
</ul>
Instructions:
Drain and rinse the soaked chickpeas. Pat dry with a paper towel.
In a food processor, pulse the chickpeas, onion, parsley, cilantro,<br> garlic, cumin, coriander, salt, and baking powder until it becomes a coarse paste.
Heat oil in a deep pot over medium-high heat.
Form the chickpea miture into small balls and fry until golden brown.
Serve with tahini sauce or hummus.
Koshari:
Ingredients:
<ul>
<li> 1 cup brown lentils </li>
<li> 1 cup rice </li>
<li> 1 cup macaroni </li>
<li> 1 can chickpeas, drained and rinsed </li>
<li> 1 onion, thinly sliced </li>
<li> 3 cloves garlic, minced </li>
<li> 2 tablespoons tomato paste </li>
<li> 1 tablespoon cumin </li>
<li> 1 tablespoon olive oil </li>
<li> Salt and pepper to taste </li>
</ul>
Instructions:
Cook the lentils in a pot of boiling water until tender. Drain and set aside.
Cook the rice in a separate pot according to package instructions.
Cook the macaroni in a pot of boiling water until tender. Drain and set aside.
In a pan, sauté the onion and garlic in olive oil until soft.
Add the chickpeas, tomato paste, cumin, salt, and pepper. Stir to combine and cook for a few minutes.
To assemble the koshari, layer the rice, lentils, and macaroni in a bowl. Top with the chickpea miture. Enjoy!
</p>
</div>
<div>
<h2>
Spaghetti Carbonara
Ingredients:
400g spaghetti
150g pancetta or bacon, chopped
3 large eggs
100g parmesan cheese, grated
Salt and black pepper
Instructions:
Cook the spaghetti according to the package instructions in a large pot of boiling salted water. <br>
While the spaghetti cooks, fry the pancetta or bacon in a pan until crispy. <br>
In a bowl, whisk together the eggs and parmesan cheese. <br>
Once the spaghetti is cooked, drain it and reserve some of the pasta water. <br>
Return the spaghetti to the pot, add the pancetta or bacon, and stir in the egg mixture.<br>
If the mixture seems too thick, add a little pasta water to loosen it up.<br>
Season with salt and black pepper to taste, and serve.<br>
Margherita Pizza <br>
Ingredients:
<br>
300g bread flour
1 tsp active dry yeast
1 tsp salt
1 tbsp olive oil
200g canned tomatoes
1 garlic clove, minced
Fresh basil leaves
200g mozzarella cheese, grated
Instructions:
In a large bowl, mix together the flour, yeast, and salt.
Add the olive oil and 200ml of lukewarm water, and mix to form a dough.
Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
Place the dough in a clean bowl, cover it with a damp towel, and let it rise for about an hour.
Preheat the oven to 220°C.
Roll out the dough into a thin circle and place it on a baking sheet.
Spread the canned tomatoes over the dough, leaving a small border around the edge.
Sprinkle the minced garlic and torn basil leaves over the tomatoes.
Scatter the grated mozzarella cheese on top.
Bake in the preheated oven for about 15 minutes, until the crust is golden and crispy.
Tiramisu
Ingredients:
6 egg yolks
150g sugar
500g mascarpone cheese
300ml strong coffee
3 tbsp Amaretto liqueur
300g ladyfingers
Cocoa powder, for dusting
Instructions:
In a large bowl, whisk together the egg yolks and sugar until the mixture becomes pale and creamy.
Add the mascarpone cheese to the bowl and whisk until smooth.
In a shallow dish, mix together the coffee and Amaretto.
Dip the ladyfingers into the coffee mixture, and arrange them in a single layer in the bottom of a large serving dish.
Spread half of the mascarpone mixture over the ladyfingers.
Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.
Chill the tiramisu in the refrigerator for at least 2 hours, or overnight.
Before serving, dust the top with cocoa powder.
</h2>
</div>
</body>
</html>