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[recipes] Another contributed recipes

commit a7e23cb7c6109ba4d8907df63825262a73114877
Author: Matthias Clasen <mclasen redhat com>
Date:   Fri Feb 17 09:41:52 2017 -0500

    Another contributed recipes
    
    Borscht, by Sylvia.

 data/Makefile.am        |    2 ++
 data/chefs.db           |    7 +++++++
 data/chefs.db.h         |    2 ++
 data/images/borscht.jpg |  Bin 0 -> 874754 bytes
 data/images/geisha.jpg  |  Bin 0 -> 83837 bytes
 data/recipes.db         |   20 ++++++++++++++++++++
 data/recipes.db.h       |   26 ++++++++++++++++++--------
 7 files changed, 49 insertions(+), 8 deletions(-)
---
diff --git a/data/Makefile.am b/data/Makefile.am
index 57f2eab..0fb258e 100644
--- a/data/Makefile.am
+++ b/data/Makefile.am
@@ -61,11 +61,13 @@ dist_images_DATA = \
        images/erusan.gif               \
        images/food.jpg                 \
        images/fyksen.jpg               \
+       images/geisha.jpg               \
        images/halfline.jpg             \
        images/mclasen.jpg              \
        images/mwleeds.jpg              \
        images/Sonic.jpg                \
        images/tigert.jpg               \
+       images/borscht.jpg              \
        images/cake_aux_lardons.jpg     \
        images/cake_aux_lardons2.jpg    \
        images/donauwellen0.jpg         \
diff --git a/data/chefs.db b/data/chefs.db
index 7ad8af0..284e3ff 100644
--- a/data/chefs.db
+++ b/data/chefs.db
@@ -1,3 +1,10 @@
+
+[sylvia]
+Image=images/geisha.jpg
+Name=Sylvia
+Fullname=Sylvia
+Description=Artist, Computer Scientist, Traveller.\nI love cooking. :)
+
 [adelia]
 Image=images/adelia.jpg
 Name=adeliabakes
diff --git a/data/chefs.db.h b/data/chefs.db.h
index 7dfa003..37f8dec 100644
--- a/data/chefs.db.h
+++ b/data/chefs.db.h
@@ -1,5 +1,7 @@
 #if 0
 
+N_("Artist, Computer Scientist, Traveller.")
+N_("I love cooking. :)")
 N_("A Kuala Lumpur native, transplanted to San Francisco. I bake, I cook, I work on GNOME engagement stuff 
occasionally. Every now and then I travel between North America, Asia and Europe. Follow me @adeliabakes.")
 N_("Adrià is originally from Barcelona, Spain.")
 N_("Being from Strasbourg, Alexandre is knowledgeable about both Alsatian and French cuisine, but he's not 
afraid to experiment in other ones as well.")
diff --git a/data/images/borscht.jpg b/data/images/borscht.jpg
new file mode 100644
index 0000000..2ac85af
Binary files /dev/null and b/data/images/borscht.jpg differ
diff --git a/data/images/geisha.jpg b/data/images/geisha.jpg
new file mode 100644
index 0000000..3b5878c
Binary files /dev/null and b/data/images/geisha.jpg differ
diff --git a/data/recipes.db b/data/recipes.db
index fb417c3..f382a0d 100644
--- a/data/recipes.db
+++ b/data/recipes.db
@@ -1,3 +1,23 @@
+
+[R_Borscht_by_sylvia]
+Name=Borscht
+Author=sylvia
+Description=This is a traditional soup from East and Central Europe. There are an Ukranian/Russian and a 
Polish version, but both a very similar so I put them together in a general recipe.
+Cuisine=European
+Season=winter
+Category=Soups
+PrepTime=15 to 30 minutes
+CookTime=More than an hour
+Ingredients=1  tsp     Peppers \n200   g       Sour cream      \n1             Oil     \n1             
Garlic  \n1             Tomato paste    \n1             Vinegar \n1             Bay leaf        \n300   g     
  Carrot  \n100   g       Onion   \n500   g       Beetroot        \n750   g       Potato  \n1             
Green Cabbage   \n1500  g       Meat and bones  
+Instructions=[image:0]Over an open flame or under a broiler, roast 1 carrot and half of the onion until 
charred, about 3 minutes.\n\n[timer:00:08:00]Boil the bones in a large stockpot filled with water for 8 
minutes, then drain and rinse thoroughly with cold water.\n\n[timer:02:00:00]Clean the stockpot, then return 
the bones to the pot along with the charred carrot and half onion and the peppercorns. Add enough cold water 
to cover the bones by at least 1″, about 4 quarts. Bring to a boil, then reduce the heat and simmer on 
medium-low until the meat easily separates from the bone, about 2 hours. Be sure to skim any foam or fat that 
accumulates on the surface. Add water to replace any that evaporates.\n\n[timer:00:45:00]As the bones simmer, 
preheat the oven to [temperature:375F]. Place the beets in aluminum foil, drizzle with the olive oil, and 
wrap tightly. Roast until easily pierced with a fork, 45-60 minutes. Remove from the oven, let cool, then 
slip off the skins and cut
  the beets into French fry-sized strips. Set aside.\n\n[image:0]When the bones are ready, strain the broth 
and discard the vegetables and peppercorns, then return the broth to the stockpot. Set the meaty bones aside 
to cool; once cool, pick apart the meat and set aside. Discard the bones or reserve for making 
stock.\n\n[image:0]Coarsely chop the remaining half onion and grate the other carrot. In a skillet, warm the 
butter on medium heat, then add the chopped onion and sauté until softened, about 5 minutes. Add the minced 
garlic and tomato paste and sauté until aromatic, about 1 minute.\n\n[timer:00:10:00]Add the sautéed onion 
and garlic paste to the broth, along with the beets, red wine vinegar, and grated carrot. Bring to a simmer 
on medium heat, then add the shredded cabbage and cubed potatoes. Return to a simmer and cook for 10 more 
minutes, skimming any excess fat from the surface, then stir in the meat, parsley, and lemon juice. Season 
with salt and pepper to taste,
  about 1/2 tsp. each.\n\n[image:0]Cover, remove from the heat, and allow to brew for 20 minutes. Serve with 
a dollop of sour cream and fresh dill sprinkled on top. For a more flavorful soup, allow the soup to brew 
overnight and reheat the next day.
+Notes=It's easy to convert this soup in vegan or vegetarian by not adding the meat and cream.\nIt will lose 
a bit of personality though.\n\nIf you're in a hurry, use a canned broil as base and add around 600 g of 
chopped meat without bones, and follow the rest of instruccions. This way it will be ready in less than an 
hour.\n\nIngredients may vary. In example lemon juice instead of vinegar and ground or powder pepper instead 
of the peppercorns.
+Serves=8
+Diets=2
+Images=images/borscht.jpg;
+Angles=0;
+Created=2017-2-16 19:20:4
+Modified=2017-2-17 13:46:20
+
 [R_Mantovana_Cake_by_adelia]
 Name=Mantovana Cake
 Author=adelia
diff --git a/data/recipes.db.h b/data/recipes.db.h
index e29784d..de459f7 100644
--- a/data/recipes.db.h
+++ b/data/recipes.db.h
@@ -1,15 +1,25 @@
 #if 0
 
+N_("Borscht")
+N_("This is a traditional soup from East and Central Europe. There are an Ukranian/Russian and a Polish 
version, but both a very similar so I put them together in a general recipe.")
+N_("[image:0]Over an open flame or under a broiler, roast 1 carrot and half of the onion until charred, 
about 3 minutes.")
+N_("[timer:00:08:00]Boil the bones in a large stockpot filled with water for 8 minutes, then drain and rinse 
thoroughly with cold water.")
+N_("[timer:02:00:00]Clean the stockpot, then return the bones to the pot along with the charred carrot and 
half onion and the peppercorns. Add enough cold water to cover the bones by at least 1″, about 4 quarts. 
Bring to a boil, then reduce the heat and simmer on medium-low until the meat easily separates from the bone, 
about 2 hours. Be sure to skim any foam or fat that accumulates on the surface. Add water to replace any that 
evaporates.")
+N_("[timer:00:45:00]As the bones simmer, preheat the oven to [temperature:375F]. Place the beets in aluminum 
foil, drizzle with the olive oil, and wrap tightly. Roast until easily pierced with a fork, 45-60 minutes. 
Remove from the oven, let cool, then slip off the skins and cut the beets into French fry-sized strips. Set 
aside.")
+N_("[image:0]When the bones are ready, strain the broth and discard the vegetables and peppercorns, then 
return the broth to the stockpot. Set the meaty bones aside to cool; once cool, pick apart the meat and set 
aside. Discard the bones or reserve for making stock.")
+N_("[image:0]Coarsely chop the remaining half onion and grate the other carrot. In a skillet, warm the 
butter on medium heat, then add the chopped onion and sauté until softened, about 5 minutes. Add the minced 
garlic and tomato paste and sauté until aromatic, about 1 minute.")
+N_("[timer:00:10:00]Add the sautéed onion and garlic paste to the broth, along with the beets, red wine 
vinegar, and grated carrot. Bring to a simmer on medium heat, then add the shredded cabbage and cubed 
potatoes. Return to a simmer and cook for 10 more minutes, skimming any excess fat from the surface, then 
stir in the meat, parsley, and lemon juice. Season with salt and pepper to taste, about 1/2 tsp. each.")
+N_("[image:0]Cover, remove from the heat, and allow to brew for 20 minutes. Serve with a dollop of sour 
cream and fresh dill sprinkled on top. For a more flavorful soup, allow the soup to brew overnight and reheat 
the next day.")
 N_("Mantovana Cake")
 N_("Mantovana cake (or Torta Mantovana in Italian) is a Tuscan classic. It is simple, yet rich and 
delicious. Very good for breakfast - Italian style - or as snacks, accompanied with coffee or tea. A small 
note; the vanilla baking powder is typical in Italy for baked sweet goods, and negates the need to add 
vanilla extract separately to a recipe. You are fine just using regular baking powder, but remember to add 
1/2 teaspoon of vanilla extract. If you can't get hold of the vanilla powdered sugar for dusting, just use 
the regular powdered sugar.")
-N_("Preheat oven to 180 degrees C. Line a 9-inch round cake pan with parchment paper and grease well.")
-N_("Combine eggs and sugar in a mixing bowl. Beat (using a hand mixer) until light and fluffy.")
-N_("Into the mixture, add half of the flour and give it a little mix. Add the rest of the flour, together 
with the baking powder and lemon zest. Mix until the batter is just combined. Don't overmix. ")
-N_("Add the melted butter to the mixture. Using a spatula, stir to mix well. ")
-N_("Pour the batter into a 9-inch round baking pan. Sprinkle the almonds on top making sure to cover the 
surface evenly.")
-N_("Bake for 25-30 minutes or until a cake tester inserted into the center cake comes out clean. The cake 
should have a nice golden colour.")
-N_("Let rest in the pan for 10 minutes, then invert onto a cooling rack to cool completely.")
-N_("Before serving, dust the top generously with vanilla powdered sugar.")
+N_("[image:0]Preheat oven to [temperature:180C]. Line a 9-inch round cake pan with parchment paper and 
grease well.")
+N_("[image:0]Combine eggs and sugar in a mixing bowl. Beat (using a hand mixer) until light and fluffy.")
+N_("[image:0]Into the mixture, add half of the flour and give it a little mix. Add the rest of the flour, 
together with the baking powder and lemon zest. Mix until the batter is just combined. Don't overmix. ")
+N_("[image:0]Add the melted butter to the mixture. Using a spatula, stir to mix well.")
+N_("[image:0]Pour the batter into a 9-inch round baking pan. Sprinkle the almonds on top making sure to 
cover the surface evenly.")
+N_("[timer:00:25:00]Bake for 25-30 minutes or until a cake tester inserted into the center cake comes out 
clean. The cake should have a nice golden colour.")
+N_("[image:0]Let rest in the pan for 10 minutes, then invert onto a cooling rack to cool completely.")
+N_("[image:0]Before serving, dust the top generously with vanilla powdered sugar.")
 N_("Carbonara")
 N_("\"Carbonara\" is a sauce that can be used with long pasta, like spaghetti or fettuccine.")
 N_("[image:1]")
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