diff options
Diffstat (limited to 'static/recipes')
| -rw-r--r-- | static/recipes/omurice.html | 4 | ||||
| -rw-r--r-- | static/recipes/oyakodon.html | 4 | ||||
| -rw-r--r-- | static/recipes/pizza.html | 49 |
3 files changed, 35 insertions, 22 deletions
diff --git a/static/recipes/omurice.html b/static/recipes/omurice.html index 35eace2..170c00d 100644 --- a/static/recipes/omurice.html +++ b/static/recipes/omurice.html @@ -17,7 +17,7 @@ <a href="../../index.html">Home</a> </li> <li> - <a href="../static/about.html">About</a> + <a href="../about.html">About</a> </li> <li> <a href="./overview.html">Recipes</a> @@ -51,7 +51,7 @@ <li>3 Eggs</li> </ul> - <h2>Directions</h2> + <h2>Instructions</h2> <ol> <li> <p> diff --git a/static/recipes/oyakodon.html b/static/recipes/oyakodon.html index 08d0a61..b8a24c0 100644 --- a/static/recipes/oyakodon.html +++ b/static/recipes/oyakodon.html @@ -17,7 +17,7 @@ <a href="../../index.html">Home</a> </li> <li> - <a href="../static/about.html">About</a> + <a href="../about.html">About</a> </li> <li> <a href="./overview.html">Recipes</a> @@ -52,7 +52,7 @@ <li>Optional: 1 Egg Yolk</li> </ul> - <h2>Directions</h2> + <h2>Instructions</h2> <ol> <li> <p> diff --git a/static/recipes/pizza.html b/static/recipes/pizza.html index b64afca..663ecd2 100644 --- a/static/recipes/pizza.html +++ b/static/recipes/pizza.html @@ -17,7 +17,7 @@ <a href="../../index.html">Home</a> </li> <li> - <a href="../static/about.html">About</a> + <a href="../about.html">About</a> </li> <li> <a href="./overview.html">Recipes</a> @@ -46,10 +46,10 @@ <li>10g Salt</li> <li>7g Active Dry Yeast</li> <li>400g Canned Tomatoes (~1 Can)</li> - <li>200g Mozzarella</li> + <li>100g Mozzarella</li> </ul> - <h2>Directions</h2> + <h2>Instructions</h2> <ol> <li> <p> @@ -58,35 +58,48 @@ </li> <li> <p> - Add the water and knead the dough until no dry flour is left.<br> - Cover the bowl and let it rest a couple hours, until doubled in size.<br> + Add the water and knead the dough until no dry flour is left. + </p> + </li> + <li> + <p> + Cover the bowl and let it rest a couple hours, until doubled in size. You can also let it rest overnight. </p> </li> <li> <p> Once the dough has finished resting, take it out of the bowl onto your working surface - and knead it a bit more, about 2-3 minutes.<br> - Divide the dough into two equally sized portions. Take one portion and lightly cover it - with a damp towel to let it rest for an additional hour.<br> - You can put the other portion into the fridge or freezer. - While the dough is resting one final time, preheat the oven as high as your oven can go.<br> + and knead it a bit more, about 2-3 minutes. + </p> + </li> + <li> + <p> + Divide the dough into four equally sized portions. Take one portion and lightly cover it + with a damp towel to let it rest for an additional hour. + You can put the other portions into the fridge or freezer. + While the dough is resting one final time, preheat your oven as high as it can go.<br> </p> </li> <li> <p> - Meanwhile we're making the pizza sauce.<br> - For this, we're just going to crush the canned tomatoes. You can use - your hands or puree it with a stick blender. Add some salt and pepper to your liking.<br> - If you're feeling fancy, you can add oregano and thyme, or any other additional seasonings you like. + Meanwhile, it's time to make the pizza sauce. + For this, I usually just use canned tomatoes. You can use + your hands to crush them or puree it with a stick blender. + Add some salt and pepper to your liking. + If you're feeling fancy, you can add oregano and thyme, + or any other additional seasonings you like.<br> + This makes enough sauce for multiple pizzas. You can also use it for pasta. </p> </li> <li> <p> - Stretch out the dough as big as you can.<br> - Put the sauce and mozzarella on top. I like to rip the mozzarella by hand.<br> - Then the pizza goes into the oven for about 7-10 minutes, depending how hot you oven goes.<br> - Once the mozzarella starts bubbling and is a nice golden brown it's done! + Stretch out the dough as big as you can. + Put the sauce and mozzarella on top. I like to rip the mozzarella by hand. + Then the pizza goes into the oven for about 7-10 minutes, + depending how hot you oven can go. + Once the mozzarella starts bubbling and is a nice golden + brown it's done! </p> </li> </ol> |