[recipes] Cosmetic improvements to some recipes

[Matthias Clasen <matthiasc src gnome org>]

commit eef6c1697b3eadb28493b912dc64a869c11c755d
Author: Matthias Clasen <mclasen redhat com>
Date:   Sun Feb 19 17:09:35 2017 -0500

    Cosmetic improvements to some recipes
    
    Among other things, mark up temperature consistently, so we
    can convert it in the future.

 data/recipes.db |   24 ++++++++++++------------
 1 files changed, 12 insertions(+), 12 deletions(-)
---
diff --git a/data/recipes.db b/data/recipes.db
index 55cd7d9..d5be9c1 100644
--- a/data/recipes.db
+++ b/data/recipes.db
@@ -62,7 +62,7 @@ Category=pasta
 PrepTime=Less than 15 minutes
 CookTime=15 to 30 minutes
 Ingredients=200                grams of long pasta, e.g. spaghetti     \n1             whole egg       \n2   
          egg yolks       \n75            grams of parmesan cheese        \n50            grams of guanciale 
cubes        
-Instructions=[image:1]\nStart by boiling about 1 litre of water for each 100g of pasta.\n\n[image:1]\nOnce 
the water is boiling, pour 20g of coarse salt in it for every litre of water, and then throw the spaghetti 
in.\n\n\n[image:1]\nWhile the pasta is cooking, take a large bowl and put the parmesan cheese in 
it.\n\n[image:2]\nAdd the whole egg and the yolks to the parmesan, and beat the eggs until you get a creamy 
sauce.\n\n[image:3]\nPut the guanciale in a small pan with a teaspoon of oil, and shallow fry it until the 
fat is transparent and the meat is crispy; then remove from the fire.\n\n[image:5]\nOnce the pasta is ready, 
drain it and add it to the eggs and cheese. Then, add the guanciale.\n\n[image:6]\nSeason with salt and 
pepper to your liking.
+Instructions=[image:1]Start by boiling about 1 litre of water for each 100g of pasta.\n\n[image:1]Once the 
water is boiling, pour 20g of coarse salt in it for every litre of water, and then throw the spaghetti 
in.\n\n[image:1]While the pasta is cooking, take a large bowl and put the parmesan cheese in 
it.\n\n[image:2]Add the whole egg and the yolks to the parmesan, and beat the eggs until you get a creamy 
sauce.\n\n[image:3]Put the guanciale in a small pan with a teaspoon of oil, and shallow fry it until the fat 
is transparent and the meat is crispy; then remove from the fire.\n\n[image:5]Once the pasta is ready, drain 
it and add it to the eggs and cheese. Then, add the guanciale.\n\n[image:6]Season with salt and pepper to 
your liking.
 Notes=If you cannot find guanciale (cured pork cheek) you can substitute it with pancetta.
 Serves=2
 Diets=0
@@ -80,7 +80,7 @@ Category=entree
 PrepTime=More than an hour
 CookTime=30 to 45 minutes
 Ingredients=200        g       Flour   Dough\n50       g       Butter  Dough\n1        tsp     Salt    
Dough\n4        tbsp    Water   Dough\n1        dl      Yoghurt Dough\n200      g       Beetroot        
Contents\n200   g       Kale    Contents\n200   g       Carrot  Contents\n1             Red onion       
Contents\n4             Egg     Contents\n150   g       Cheese  Contents\n3     dl      Yoghurt Contents\n    
          Salt    Contents\n              Pepper  Contents\n              Linseeds        Contents
-Instructions=[image:12]Turn on the oven at 200 ℃.\n\n[image:2]Pour flour on the table, add salt. Divide the 
butter into small pieces and add water.\n\n[image:3]Use the butter, water and yoghurt to work it all into a 
dough.\n\n[image:4]Find a pie form.\n\n[image:5]Takes pieces of the dough and start filling the pie form, 
until the whole form is full.\n\n[image:6]Find a fork and punch holes in the 
bottom.\n\n[timer:00:15:00]Pre-bake the dough for 15 minutes in the oven.\n\n[image:7]Peel and chop the 
vegetables. Beetroots color a lot, so be careful. Do them last.\n\n[image:8]Mix eggs, cheese, yoghurt, salt 
and pepper in a bowl.\n\n[image:9]Add beetroot, kale and lastly carrot to the pie.\n\n[image:10]Pour the 
contents of the bowl over the vegetables so all of the pie is covered.\n\n[image:11]Decorate with extra 
cheese and linseeds for extra sazz.\n\n[timer:00:35:00]Bake the pie in the oven for 35 
minutes.\n\n[image:1]Enjoy!
+Instructions=[image:12]Turn on the oven at [temperature:200C].\n\n[image:2]Pour flour on the table, add 
salt. Divide the butter into small pieces and add water.\n\n[image:3]Use the butter, water and yoghurt to 
work it all into a dough.\n\n[image:4]Find a pie form.\n\n[image:5]Takes pieces of the dough and start 
filling the pie form, until the whole form is full.\n\n[image:6]Find a fork and punch holes in the 
bottom.\n\n[timer:00:15:00]Pre-bake the dough for 15 minutes in the oven.\n\n[image:7]Peel and chop the 
vegetables. Beetroots color a lot, so be careful. Do them last.\n\n[image:8]Mix eggs, cheese, yoghurt, salt 
and pepper in a bowl.\n\n[image:9]Add beetroot, kale and lastly carrot to the pie.\n\n[image:10]Pour the 
contents of the bowl over the vegetables so all of the pie is covered.\n\n[image:11]Decorate with extra 
cheese and linseeds for extra sazz.\n\n[timer:00:35:00]Bake the pie in the oven for 35 
minutes.\n\n[image:1]Enjoy!
 Notes=
 Serves=4
 Diets=10
@@ -152,7 +152,7 @@ Category=entree
 PrepTime=Less than 15 minutes
 CookTime=30 to 45 minutes
 Ingredients=100        g       Lardons Cake aux lardons\n50    g       Green olive     Cake aux lardons\n150 
  g       grated French emmental  Cake aux lardons\n1     tsp     Thyme   Cake aux lardons\n200   g       
Flour   Batter\n1               sachet levure   Batter\n4               Egg     Batter\n125     g       
Butter  Batter\n150     g       Tuna fish       Cake au thon et à la tomate\n2          Tomato  Cake au thon 
et à la tomate\n150        g       Goat cheese     Cake chèvre-épinards\n300       g       Spinach Cake 
chèvre-épinards\n100       g       Chorizo Cake noix-chorizo\n80   g       Nut     Cake noix-chorizo\n150  g  
     grated French emmental  Cake noix-chorizo\n100  g       Ham     Cake jambon-champignons\n100    g       
Button mushroom Cake jambon-champignons\n150    g       grated French emmental  Cake jambon-champignons
-Instructions=Prepare the batter: melt butter in a large bowl, then mix with the eggs, flour and yeast in a 
bowl.\n\nAdd the ingredients matching the variation you chose, preferably sliced or diced to turn them into 
small bits, and mix again. Try coming up with your own variations!\n\nPour the batter in a loaf 
tin.\n\n[timer:00:40:00]Put in the oven at 180°C for 40 minutes.\n\n[image:1]Serve cold, cut in slices or 
cubes that people will get with a toothpick.
+Instructions=Prepare the batter: melt butter in a large bowl, then mix with the eggs, flour and yeast in a 
bowl.\n\nAdd the ingredients matching the variation you chose, preferably sliced or diced to turn them into 
small bits, and mix again. Try coming up with your own variations!\n\nPour the batter in a loaf 
tin.\n\n[timer:00:40:00]Put in the oven at [temperature:180C] for 40 minutes.\n\n[image:1]Serve cold, cut in 
slices or cubes that people will get with a toothpick.
 Notes=
 Serves=6
 Diets=0
@@ -187,8 +187,8 @@ Season=
 Category=cake
 PrepTime=Less than 15 minutes
 CookTime=15 minutes
-Ingredients=4   dl      cold water      \n8     dl      wheat flour     \n1     tsp     Salt    \n½     tsp  
   dry yeast       
-Instructions=[image:0]Preparation:\n\n[image:1]Mix together all of the ingredients in a large bowl into a 
thick porridge-like dough. Do not knead the dough, just mix it together. \n\nCover and leave to rise in room 
temperature for 8-12 hours. This can be done for example the previous night so you can bake them in the 
morning.\n\nBaking:\n\nHeat your oven to 250 degrees Celsius.\n\n[image:3]The dough will be more than double 
in size and full of bubbles and very sticky. Pour a generous amount of flour on your baking surface so it 
doesn't stick, and pour the dough over it.\n\n[image:4]Form the dough into a thick snake, about the diameter 
of your arm and cut bun-sized pieces with scissors onto the baking sheet.\n\n[timer:00:15:00]Bake until nice 
and brown, this will take approximately 15 minutes.\n\n[image:5]You can substitute half of the wheat flour 
with oats, seeds or different kind of flour if you want variety.
+Ingredients=4  dl      cold water      \n8     dl      wheat flour     \n1     tsp     Salt    \n½     tsp   
  dry yeast       
+Instructions=[image:1]Preparation: Mix together all of the ingredients in a large bowl into a thick 
porridge-like dough. Do not knead the dough, just mix it together. \n\nCover and leave to rise in room 
temperature for 8-12 hours. This can be done for example the previous night so you can bake them in the 
morning.\n\nBaking: Heat your oven to [temperature:250C].\n\n[image:3]The dough will be more than double in 
size and full of bubbles and very sticky. Pour a generous amount of flour on your baking surface so it 
doesn't stick, and pour the dough over it.\n\n[image:4]Form the dough into a thick snake, about the diameter 
of your arm and cut bun-sized pieces with scissors onto the baking sheet.\n\n[timer:00:15:00]Bake until nice 
and brown, this will take approximately 15 minutes.\n\n[image:5]You can substitute half of the wheat flour 
with oats, seeds or different kind of flour if you want variety.\n\n[image:0]Enjoy!
 Serves=4
 Spiciness=15
 Diets=30
@@ -225,7 +225,7 @@ Category=side
 PrepTime=15 to 30 minutes
 CookTime=More than an hour
 Ingredients=5\t\tPotato\t\n1\t\tOnion\t\n1\toz\tCream cheese\t\n1\tcup\tHalf and half\t\n1\tcup\tParmesan 
cheese, grated\t\n2\ttbsp\tFresh rosemary\t\n3\t\tGreen 
onions\t\n1/2\ttbsp\tSalt\t\n1/2\ttsp\tPepper\t\n1/2\ttsp\tGarlic\t\n8\ttbsp\tButter\t
-Instructions=Substitutions and conversions:\n5 potatoes = 5 cans sliced potatoes\n1 stick butter = 8 Tbsp 
butter\n4 cloves garlic = 1/2 tsp powdered garlic\n8 oz cream cheese = 1 pouch\n1 cup half and half = one 
small carton\n1 cup grated parmesan = 1 small bag\n\nPreheat oven to 350°F.\n\nButter a 13x9 baking 
dish.\n\nInto buttered baking dish:\n- Add 5 thinly sliced (use a mandoline) russet potatoes, or 5 cans 
rinsed pre-sliced potatoes.\n- Salt and pepper potatoes (more will be added to creamy mixture later), stir 
lightly to separate slices.\n\nIn a frying pan on medium to medium-low heat:\n- Melt 1 stick of butter.\n- 
Add 1 chopped onion, garlic. Saute until translucent (about 5 minutes).\n- Add 8 oz cream cheese (quartered 
to help it melt faster).\n- When cream cheese is melted, add 1 cup half and half.\n- Add salt and pepper to 
taste. (Don't be afraid to use more salt than you expect — it's a large dish, and potatoes need flavoring.) 
Recommend 1/2 Tbsp salt and 1/2 
 tsp pepper.\n- Add finely chopped fresh rosemary and chopped green onions.\n- Add 1/2 cup grated parmesan 
and melt into mixture.\n\nTo bake:\n- Pour mixture over potatoes, stirring a bit to help the sauce cover 
everywhere. If using canned potatoes, be sure to separate the slices which are otherwise stuck together and 
prevent the mixture from seeping in.\n- Spread remaining cheese over top to provide a nice texture and cheese 
flavoring.\n- Bake for 1 to 1 1/2 hours, until liquid is bubbling and top cheese is browning.\n\nNote: Don't 
be afraid to use extra parmesan cheese and cream (half and half). This recipe makes just enough sauce, but 
extra creaminess never hurts, especially if you're using canned sliced potatoes. Garlic can be increased to 
taste, but be careful not to let the garlic overtake the rosemary.
+Instructions=Substitutions and conversions:\n5 potatoes = 5 cans sliced potatoes\n1 stick butter = 8 Tbsp 
butter\n4 cloves garlic = 1/2 tsp powdered garlic\n8 oz cream cheese = 1 pouch\n1 cup half and half = one 
small carton\n1 cup grated parmesan = 1 small bag\n\nPreheat oven to [temperature:350F].\n\nButter a 13x9 
baking dish.\n\nInto buttered baking dish:\n- Add 5 thinly sliced (use a mandoline) russet potatoes, or 5 
cans rinsed pre-sliced potatoes.\n- Salt and pepper potatoes (more will be added to creamy mixture later), 
stir lightly to separate slices.\n\nIn a frying pan on medium to medium-low heat:\n- Melt 1 stick of 
butter.\n- Add 1 chopped onion, garlic. Saute until translucent (about 5 minutes).\n- Add 8 oz cream cheese 
(quartered to help it melt faster).\n- When cream cheese is melted, add 1 cup half and half.\n- Add salt and 
pepper to taste. (Don't be afraid to use more salt than you expect — it's a large dish, and potatoes need 
flavoring.) Recommend 1/2 Tbsp s
 alt and 1/2 tsp pepper.\n- Add finely chopped fresh rosemary and chopped green onions.\n- Add 1/2 cup grated 
parmesan and melt into mixture.\n\nTo bake:\n- Pour mixture over potatoes, stirring a bit to help the sauce 
cover everywhere. If using canned potatoes, be sure to separate the slices which are otherwise stuck together 
and prevent the mixture from seeping in.\n- Spread remaining cheese over top to provide a nice texture and 
cheese flavoring.\n- Bake for 1 to 1 1/2 hours, until liquid is bubbling and top cheese is browning.\n\nNote: 
Don't be afraid to use extra parmesan cheese and cream (half and half). This recipe makes just enough sauce, 
but extra creaminess never hurts, especially if you're using canned sliced potatoes. Garlic can be increased 
to taste, but be careful not to let the garlic overtake the rosemary.
 Notes=
 Serves=8
 Diets=11
@@ -243,7 +243,7 @@ Category=entree
 PrepTime=Less than 15 minutes
 CookTime=More than an hour
 Ingredients=1\t\twhole chicken\t\n4\tstalks\tcelery\t\n6\t\tCarrot\t\n32\tfl. oz.\tchicken 
stock\t\n1\t\tOnion\t\n1\tbunch\tthyme\t\n1\tbunch\tsage\t\n1\t\tParsley\t\n6\t\tEgg\t
-Instructions=If you haven't butchered the chicken, do so. Depending on how meaty you want the soup, you can 
use more or less of the butchered parts (I recommend the dark leg meat for the soup). Use the remaining parts 
for another dish.\n\nWash the celery, carrots and herbs. Slice the carrots and celery. Coarsely chop the 
onion. Prepare the herbs using kitchen twine in a bouquet garni.\n\nIn a large pot, add the chicken, the 
stock, 2 carrots, 1 stalk of celery, the onion and the bouquet garni. Fill the pot with water to cover the 
chicken. Bring to a boil and simmer for at least 2 hours.\n\nUsing a cheese cloth strainer, strain the soup 
into another pot. Remove meat from the bones, gather any loose chicken and add it to the strained soup. 
Discard the bones and cooked vegetables.\n\nAdd the remaining carrots and celery to the soup. Bring to a boil 
and simmer for at least one hour. Season with salt and pepper to taste.\n\nAdd noodles and simmer for about 
10 minutes, until the no
 odles are done.
+Instructions=If you haven't butchered the chicken, do so. Depending on how meaty you want the soup, you can 
use more or less of the butchered parts (I recommend the dark leg meat for the soup). Use the remaining parts 
for another dish.\n\nWash the celery, carrots and herbs. Slice the carrots and celery. Coarsely chop the 
onion. Prepare the herbs using kitchen twine in a bouquet garni.\n\n[timer:02:00:00]In a large pot, add the 
chicken, the stock, 2 carrots, 1 stalk of celery, the onion and the bouquet garni. Fill the pot with water to 
cover the chicken. Bring to a boil and simmer for at least 2 hours.\n\nUsing a cheese cloth strainer, strain 
the soup into another pot. Remove meat from the bones, gather any loose chicken and add it to the strained 
soup. Discard the bones and cooked vegetables.\n\nAdd the remaining carrots and celery to the soup. Bring to 
a boil and simmer for at least one hour. Season with salt and pepper to taste.\n\n[timer:00:10:00]Add noodles 
and simmer fo
 r about 10 minutes, until the noodles are done.
 Notes=
 Serves=4
 Diets=16
@@ -261,7 +261,7 @@ Category=entree
 PrepTime=15 to 30 minutes
 CookTime=15 to 30 minutes
 Ingredients=1\tpkg\tYeast\t\n2\tcup\tTomato sauce\t\n1\ttbsp\tVegetable 
oil\t\n1/2\ttsp\tSalt\t\n1\ttbsp\tSugar\t\n3\ttsp\tChili powder\t\n2 1/2\tcup\tFlour\t\n1\tlb\tGround 
beef\t\n1\t\tOnion\t\n1\tlb\tCheese slices\t
-Instructions=Dissolve yeast in warm water. Let stand for 2 minutes.\nAdd 1/2 cup tomato sauce, oil, salt, 1 
tsp chili powder, and sugar. Mix well.\nGradually stir in flour. Dough will become sticky.\nOptional: Let 
rise covered in a warm place for about an hour.\nBrown diced onion and hamburger in frying pan.\nAdd 
remaining 1 1/2 cups tomato sauce, salt, pepper, and 2 tsp chili powder.\nRemove from heat.\nSpread dough on 
greased cookie sheet (will be somewhat springy and pull back as it is spread out).\nTop with hamburger 
mixture and cover with cheese slices.\nBake at 400 for 20 to 30 minutes until dough is baked.
+Instructions=Dissolve yeast in warm water. Let stand for 2 minutes.\n\nAdd 1/2 cup tomato sauce, oil, salt, 
1 tsp chili powder, and sugar. Mix well.\n\nGradually stir in flour. Dough will become sticky.\nOptional: Let 
rise covered in a warm place for about an hour.\n\nBrown diced onion and hamburger in frying pan.\n\nAdd 
remaining 1 1/2 cups tomato sauce, salt, pepper, and 2 tsp chili powder.\n\nRemove from heat.\nSpread dough 
on greased cookie sheet (will be somewhat springy and pull back as it is spread out).\n\nTop with hamburger 
mixture and cover with cheese slices.\n\n[timer:00:20:00]Bake at [temperature:400F] for 20 to 30 minutes 
until dough is baked.
 Serves=5
 Spiciness=0
 Diets=2
@@ -279,7 +279,7 @@ Category=cake
 PrepTime=15 to 30 minutes
 CookTime=30 to 45 minutes
 Ingredients=2\ttbsp\tUnsalted butter\tSauce\n120\tml\tDark Jamaican rum\tSauce\n100\tg\tLight muscovado 
sugar\tSauce\n120\tml\tDouble cream\tSauce\n125\tg\tGolden caster sugar\tCake\n150\tg\tPlain 
flour\tCake\n2\ttsp\tBaking powder\tCake\n1\ttsp\tVanilla Extract\tCake\n3\ttbsp\tDark Jamaican 
rum\tCake\n1\t\tLemon\tCake\n2\t\tLarge eggs\tCake\n75\tml\tSemi-skimmed milk\tCake\n430\tg\tTinned pineapple 
rings\tCake\n50\tg\tUnsalted butter\tCake
-Instructions=Preheat the oven to 175°C/gas mark 4.\n\nGrease a round 20cm cake tin.\n\nLine the bottom of 
the tin with as many whole pineapple rings as will fit. Cut the remaining rings in half and use them to line 
the sides of the tin.\n\nCrack the eggs into a bowl and add the caster sugar. Whisk until pale and light (an 
electric whisk is good for this, but not essential).\n\nIn a different bowl, combine the flour and baking 
powder, and then sift into the egg and sugar mixture, mixing as you go.\n\nMelt the butter and combine with 
the milk,  rum and vanilla extract. Zest half the lemon and add.\n\nMix the wet mixture into the rest of the 
ingredients.\n\nPoor the cake mixture into the cake tin and bake for around 40 minutes, until the top is 
light brown and an inserted skewer comes out clean.\n\nLeave the cake to cool for 5 minutes, then turn out on 
to a rack to cool completely.\n\nWhen it's time to eat, make the sauce: combine the muscovado sugar and cream 
in a saucepan an
 d heat until the sugar has dissolved. Add the rum and simmer until it has thickened a little, then add the 
butter and let it melt into the sauce.\n\nPour the hot sauce over the cake and serve.
+Instructions=Preheat the oven to [temperature:175C] (gas mark 4).\n\nGrease a round 20 cm cake tin.\n\nLine 
the bottom of the tin with as many whole pineapple rings as will fit. Cut the remaining rings in half and use 
them to line the sides of the tin.\n\nCrack the eggs into a bowl and add the caster sugar. Whisk until pale 
and light (an electric whisk is good for this, but not essential).\n\nIn a different bowl, combine the flour 
and baking powder, and then sift into the egg and sugar mixture, mixing as you go.\n\nMelt the butter and 
combine with the milk, rum and vanilla extract. Zest half the lemon and add.\n\nMix the wet mixture into the 
rest of the ingredients.\n\n[timer:00:40:00]Poor the cake mixture into the cake tin and bake for around 40 
minutes, until the top is light brown and an inserted skewer comes out clean.\n\n[timer:00:05:00]Leave the 
cake to cool for 5 minutes, then turn out on to a rack to cool completely.\n\nWhen it's time to eat, make the 
sauce: combine 
 the muscovado sugar and cream in a saucepan and heat until the sugar has dissolved. Add the rum and simmer 
until it has thickened a little, then add the butter and let it melt into the sauce.\n\nPour the hot sauce 
over the cake and serve.
 Notes=
 Serves=6
 Diets=8
@@ -297,7 +297,7 @@ Category=pizza
 PrepTime=More than an hour
 CookTime=15 to 30 minutes
 Ingredients=200        g       Flour   Dough\n2        g       Yeast   Dough\n135      g       Water   
Dough\n4        g       Olive oil, extra-virgin Dough\n100      g       Pizza sauce     Toppings\n200   g     
  Cheese  Toppings\n200   g       Peperoni        Toppings
-Instructions=Put the flour, yeast, water and olive oil in a bowl and stir it up with your hands or a spoon 
until there's no dry flour left, and let it be.\n\nCover the bowl tightly in plastic wrap and let it sit at 
room temperature overnight. \n\nThe next day it should have rosen quite a bit. Dump it all out onto a floured 
surface, then divide it into balls.\n\nSpread olive oil in a 10-inch cast iron skillet or round cake pan and 
place a dough ball in the middle.\n\nRub the dough ball around and flip it a couple times until it is 
completely coated in oil and the oil completely coats the bottom and sides of the pan. Cover in plastic, and 
let it sit for another couple of hours without touching it.\n\nThe dough should have spread on it own (takes 
about 2 hours). Lift the sides of the dough to let big air bubbles out.\n\nPut in the oven at 280°C. (or as 
hot as your oven goes) for about 15 minutes. Peek underneath and if your pizza is a little pale, you can 
finish on the stoveto
 p directly over medium heat until it is as dark and crisp as you like it.
+Instructions=Put the flour, yeast, water and olive oil in a bowl and stir it up with your hands or a spoon 
until there's no dry flour left, and let it be.\n\nCover the bowl tightly in plastic wrap and let it sit at 
room temperature overnight. \n\nThe next day it should have rosen quite a bit. Dump it all out onto a floured 
surface, then divide it into balls.\n\nSpread olive oil in a 10-inch cast iron skillet or round cake pan and 
place a dough ball in the middle.\n\nRub the dough ball around and flip it a couple times until it is 
completely coated in oil and the oil completely coats the bottom and sides of the pan. Cover in plastic, and 
let it sit for another couple of hours without touching it.\n\nThe dough should have spread on it own (takes 
about 2 hours). Lift the sides of the dough to let big air bubbles out.\n\nPut in the oven at 
[temperature:280C]. (or as hot as your oven goes) for about 15 minutes. Peek underneath and if your pizza is 
a little pale, you can finish on
  the stovetop directly over medium heat until it is as dark and crisp as you like it.
 Notes=
 Serves=4
 Spiciness=0
@@ -317,7 +317,7 @@ Category=snacks
 PrepTime=Less than 15 minutes
 CookTime=15 to 30 minutes
 Ingredients=3 1/2      dl      Flour   \n1     dl      Oatmeal \n1     dl      Linseeds        \n1     dl    
  Sunflower seeds \n1     dl      Pumpkin seeds   \n1     tsp     Baking powder   \n2     tsp     Salt    \n1 
1/2 dl      Water   \n1/2   dl      Oil     
-Instructions=Turn on the oven at 473,15 K (200 °C). Mix all dry ingredients (seeds, flour, oatmeal, baking 
powder and salt) together. Mix oil. Then add water gradually while mixing until the dough is firm and pasty. 
If you add too much water, the dough will end up sticking too much to the baking paper.\n\nCut a sheet of 
baking paper at the size of a baking tray and place the dough on it. Cut another sheet of baking paper and 
put on top. Use a rolling pin on top of the second baking sheet to flatten the dough. Make the dough as thing 
as possible. Afterwards, take off the second sheet. Bring forth a knife and cut creases from horizontally and 
vertically to form squares (see example on the picture). Optionally decorate with extra seeds on top before 
inserting into the preheated oven.\nWait for the crackers to become crisp, this takes around 17 minutes. You 
can check if they are done by touching the crackers or by pulling up a bit in the baking sheet and see if the 
crackers in 
 the middle still bends.  The crackers take on a yellow golden color when they are done.\n\nTake out the 
crackers and leave them on the kitchen table to cool down for a few minutes.
+Instructions=Turn on the oven at [temperature:200C]. Mix all dry ingredients (seeds, flour, oatmeal, baking 
powder and salt) together. Mix oil. Then add water gradually while mixing until the dough is firm and pasty. 
If you add too much water, the dough will end up sticking too much to the baking paper.\n\nCut a sheet of 
baking paper at the size of a baking tray and place the dough on it. Cut another sheet of baking paper and 
put on top. Use a rolling pin on top of the second baking sheet to flatten the dough. Make the dough as thing 
as possible. Afterwards, take off the second sheet. Bring forth a knife and cut creases from horizontally and 
vertically to form squares (see example on the picture). Optionally decorate with extra seeds on top before 
inserting into the preheated oven.\nWait for the crackers to become crisp, this takes around 17 minutes. You 
can check if they are done by touching the crackers or by pulling up a bit in the baking sheet and see if the 
crackers in 
 the middle still bends.  The crackers take on a yellow golden color when they are done.\n\nTake out the 
crackers and leave them on the kitchen table to cool down for a few minutes.
 Notes=
 Serves=4
 Diets=30
@@ -353,7 +353,7 @@ Category=cake
 PrepTime=20 minutes
 CookTime=40 minutes
 Ingredients=250        g       Butter  Dough\n350      g       Flour   Dough\n6                Egg     
Dough\n200      g       Sugar   Dough\n1        pkg     Vanilla sugar   Dough\n½        pkg     Baking powder 
  Dough\n2        tbsp    Cocoa powder    Dough\n2        glass   Cherries, pitted        Dough\n¾        l   
    Milk    Toppings\n250   g       Butter  Toppings\n3     tbsp    Sugar   Toppings\n2     pkg     Vanilla 
pudding Toppings\n2     pkg     Chocolate frosting      Toppings
-Instructions=[image:1]Mix the butter until it is creamy. Add sugar and egg.\n\n[image:2]Mix the flour with 
the baking powder and mix it in. Separate a third of the dough and add the cocoa powder to 
it.\n\n[image:4]Spread the light dough on a buttered baking sheet. Put the dark dough on top.\n\n[image:4]Use 
a fork to make a wavy pattern.\n\n[image:6]Spread the dried cherries on top of the 
dough.\n\n[timer:00:30:00]Bake for 30 minutes at 200 °C.\n\n[image:7]Use the milk, sugar and pudding to cook 
vanilla pudding and let it cool down while stirring it frequently. Slowly add spoonfuls of the butter, which 
should be at room temperature.\n\n[image:8]Spread the butter cream on the cooled cake.\n\n[image:9]Melt the 
chocolate frosting in a hot water bath and sprinkle it on top.
+Instructions=[image:1]Mix the butter until it is creamy. Add sugar and egg.\n\n[image:2]Mix the flour with 
the baking powder and mix it in. Separate a third of the dough and add the cocoa powder to 
it.\n\n[image:4]Spread the light dough on a buttered baking sheet. Put the dark dough on top.\n\n[image:4]Use 
a fork to make a wavy pattern.\n\n[image:6]Spread the dried cherries on top of the 
dough.\n\n[timer:00:30:00]Bake for 30 minutes at [temperature:200C].\n\n[image:7]Use the milk, sugar and 
pudding to cook vanilla pudding and let it cool down while stirring it frequently. Slowly add spoonfuls of 
the butter, which should be at room temperature.\n\n[image:8]Spread the butter cream on the cooled 
cake.\n\n[image:9]Melt the chocolate frosting in a hot water bath and sprinkle it on top.
 Serves=10
 Spiciness=15
 Diets=10