Add new recipes

content/sesame-crusted-tofu.md

@@ -0,0 +1,60 @@
+---
+title: "Sesame Crusted Tofu"
+date: 2025-03-11T07:27:38+01:00
+draft: false
+serves: 4
+total_time_to_make: 50
+time_to_prepare: 40
+time_to_cook: 10
+tags:
+- vegan
+meal-types: 
+- lunch
+- dinner
+---
+
+{{% ingredients %}}
+##### Marinated Tofu
+- 500g firm tofu, pressed
+- 2 garlic cloves, crushed
+- 57g sodium-reduced soy sauce
+- 1 tsp freshly grated ginger
+- 1 tsp toasted sesame oil
+
+##### Sesame Crust
+- 1/2 cup cornstarch
+- 1/4 tsp salt
+- 1/4 tsp ground black pepper
+- 1/3 cup unsweetened soy milk (or other plant based alternative)
+- 1/2 cup panko breadcrumbs
+- 1/4 cup toasted black sesame seeds
+- 1/2 cup vegetable oil, for frying
+
+##### Sweet & Sticky Sauce
+- 1/2 lime, juiced
+- 60g cold water
+- 57g sodium-reduced soy sauce
+- 1 Tbsp brown sugar
+- 1 tsp cornstarch
+- 1 tsp freshly grated ginger
+- 2 garlic cloves, crushed
+- 1 tsp toasted sesame oil
+- 1 tsp chili oil (optional)
+
+##### Rice
+- 1 1/2 cups uncooked white rice
+{{% /ingredients %}}
+
+{{% instructions %}}
+- Cut the tofu into 1 inch (2 cm) slices.
+- Combine the remaining marinated tofu ingredients in a shallow bowl. Add the tofu slices and marinate for at least 30 minutes, flipping occasionally.
+- Meanwhile, cook the rice according to the package directions.
+- Get the coating station ready. On one plate, combine the cornstarch, salt and pepper. On a second plate, add the milk. On a third plate, combine the panko and sesame seeds. Set aside.
+- Add all the sauce ingredients to a saucepan. Whisk until the cornstarch is well dissolved, then bring to a boil, reduce to a simmer, and cook for 5 minutes to thicken, stirring often. Set aside.
+- Once the tofu is marinated, coat the tofu slices first in the cornstarch mixture.
+- Then, dip briefly in the milk.
+- Finally, coat in the panko and sesame mix.
+- Heat up the oil in a large pan on medium-high. When hot, add the tofu slices.
+- Fry until crisp and golden on each side. Transer to a wire rack to cool.
+- To assemble, place the rice, add the crusted tofu on top, drizzle the sauce over the tofu and garnish with any desired veggies.
+{{% /instructions %}}

content/spritz-cookies.md

@@ -0,0 +1,33 @@
+---
+title: "Spritz Cookies"
+date: 2025-03-11T07:19:36+01:00
+draft: false
+serves: 40
+total_time_to_make: 150
+time_to_prepare: 120
+time_to_cook: 12
+tags: 
+- dessert
+- cookie
+meal-types:
+---
+
+{{% ingredients %}}
+- 300g all-purpose flour
+- 165g sugar
+- 3g salt
+- 1g baking powder
+- 65g egg (+ water if necessary to meet the weight)
+- 250g butter
+- 5g vanilla
+{{% /ingredients %}}
+
+{{% instructions %}}
+- If the butter is stored in the fridge, take it out and allow it to come to room temperature (at least 2 hours).
+- Pre-heat the oven to 190C/375F.
+- Sift flour, sugar, salt and baking powder into a bowl.
+- With a pastry blender, cut the butter into the dry ingredients until the mixture is full of very fine lumps.
+- Add the egg and vanilla and beat the mixture very well.
+- Fill a cookie press with the cookie dough and press the cookies onto an ungreased cookie sheet.
+- Bake for 10-12 minutes.
+{{% /instructions %}}