From b82941d3748c7a507951ca925a4e26e5edd5738e Mon Sep 17 00:00:00 2001 From: WillowInTheWind <123593045+WillowInTheWind@users.noreply.github.com> Date: Fri, 17 Mar 2023 10:13:19 -0500 Subject: [PATCH] RECIPE BOOK --- .DS_Store | Bin 6148 -> 6148 bytes index.html | 69 +++++++++++------- pages/Burrata.html | 115 +++++++++++++++--------------- pages/Scallop_crudo.html | 88 ++++++++++++----------- pages/Seared_lamb_chops.html | 104 ++++++++++++++------------- styles.css | 131 +++++++++++++++++++++++++++++++++++ 6 files changed, 335 insertions(+), 172 deletions(-) create mode 100644 styles.css diff --git a/.DS_Store b/.DS_Store index f88bc6d11ed28046e3c31933c0f3e033c14f66af..dd304bb494e4b9077b973740f55f6c6d066e3a48 100644 GIT binary patch delta 113 zcmZoMXffDe#xyyDNpP||lOhwN?BpyaqseE0+_g*!lfN@bPkzC~=fITCz`&sQ9}Ivj z1_myMVuliiN`@SUR3J-_AsI*(d*B=b&A`B*GuehoXR;ZS;N(gsWi|!}ppf?DMNHb0=Q0UQzRM&z`3#c` ePg!tLUQT{qI#7~vvm^5{mWd6@o7p-3@&f>@#uM)V diff --git a/index.html b/index.html index 6e6e3eb..b3dc52a 100644 --- a/index.html +++ b/index.html @@ -4,33 +4,50 @@ Recipe Book - + + + + - -

Recipe List:

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Recipe List:

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\ No newline at end of file diff --git a/pages/Burrata.html b/pages/Burrata.html index a5bb10a..db9b649 100644 --- a/pages/Burrata.html +++ b/pages/Burrata.html @@ -1,72 +1,69 @@ - + - - + + Burrata + - + +

Grilled Peach Burrata

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Description

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This bright summery dish is the perfect appetizer for a dinner party and just to devour as fast as possible

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Ingredients

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💡 Tip: This is a recipe all about personal prefrence, adjust these numbers as you see fit!

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Directions

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  1. Slice peaches into 2 inch slices and set aside
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  2. Add a light amount of oil on a grill, or grill pan, and place the peaches on the pan, making sure not to stack
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  3. Well the peaches grill, julienne the basil and half the cherry tomatoes
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  4. flip the peaches off the pan when grill marks are visible on the bottom. Remove from pan and place on a large plate
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  5. Place tomato halves over the peaches as well as jullienned basil.
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  6. place the burrata on top and drizzle with olive oil, salt, and pepper
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  7. Serve with crusty bread and enjoy!!
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💡 Tip: This is a recipe all about personal prefrence, adjust these numbers as you see fit!

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Directions

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  1. Slice peaches into 2 inch slices and set aside
    2. +
  2. Add a light amount of oil on a grill, or grill pan, and place the peaches on the pan, making sure not to stack
    3. +
  3. Well the peaches grill, julienne the basil and half the cherry tomatoes
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  4. flip the peaches off the pan when grill marks are visible on the bottom. Remove from pan and place on a large plate
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  5. Place tomato halves over the peaches as well as jullienned basil.
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  6. place the burrata on top and drizzle with olive oil, salt, and pepper
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  7. Serve with crusty bread and enjoy!!
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+ \ No newline at end of file diff --git a/pages/Scallop_crudo.html b/pages/Scallop_crudo.html index 54a9e9b..8e88e9e 100644 --- a/pages/Scallop_crudo.html +++ b/pages/Scallop_crudo.html @@ -3,46 +3,56 @@ - - + + Scallop crudo + - -

Scallop Crudo

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Description

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A citrusy fresh dish that is a perfect dish to share with a crowd, each component combines together to make a bite to die for

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Ingredients

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Citrus-y Scallop Crudo

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A citrusy fresh dish that is a perfect dish to share with a crowd, each component combines together to make a bite to die for

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Ingredients

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  • 1 cup Coconut Milk
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  • 2 Blood oranges
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  • 1 lemon
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  • 1 Naval Orange
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  • 1 pound of Scallops
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  • 1 shallot
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  • 1 green onion
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  • 1⁄4 cup Chili Oil
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  • 6 pieces of Sushi Ginger
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Directions

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  1. Halve the scallops and place at the bottom of a shallow bowl
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  2. In a measuring cup combine the juice of the Orange, 1 blood orange and half of the other, 1⁄2 lemon and mix until a light pink, almost pepto bismol coloured liquid
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  3. Pour the liquid over the scallops until just the tops of the scallop are visible
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  4. top with pieces of sushi ginger, sliced shallot, sliced blood orange and lemon, and a drizzle of chilli oil
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Directions

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  1. Halve the scallops and place at the bottom of a shallow bowl
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  2. In a measuring cup combine the juice of the Orange, 1 blood orange and half of the other, 1⁄2 lemon and mix until a light pink, almost pepto bismol coloured liquid
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  3. Pour the liquid over the scallops until just the tops of the scallop are visible
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  4. top with pieces of sushi ginger, sliced shallot, sliced blood orange and lemon, and a drizzle of chilli oil
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Seared Lamb Chops

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Description

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A meaty dish with a refreshing Tzatziki sauce and salad is a great entree for any dinner party or just for your own enjoyment

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Ingredients

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  • 6 medium lamp chops
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  • 5 cups arugula
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  • 2 blood oranges
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  • 2 cups fennel
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  • 3 cups olive oil
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  • 1 cup lemon juice
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  • ½ cup balsamic vinegar
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  • 2 cup yogurt
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  • 2 cucumbers
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  • 3 cloves garlic
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  • 1 lemon
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  • 2 cups dill
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  • Salt to taste
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A meaty dish with a refreshing Tzatziki sauce and salad is a great entree for any dinner party or just for your own enjoyment
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Ingredients

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  • 6 medium lamp chops
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  • 5 cups arugula
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  • 2 blood oranges
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  • 2 cups fennel
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  • 3 cups olive oil
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  • 1 cup lemon juice
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  • ½ cup balsamic vinegar
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  • 2 cup yogurt
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  • 2 cucumbers
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  • 3 cloves garlic
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  • 1 lemon
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  • 2 cups dill
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  • Salt to taste
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Directions

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  1. Chop the cucumbers and dill (don’t need to be even; will be blended)
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  2. Large dice the blood orange in chunks as evenly as possible.
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  3. Juice and zest the lemon
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  4. In a food processor combine the yogurt, cucumbers, dill, lemon juice and zest, salt and pepper. Blend usinging the pulse function,
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  5. Season the lamb chops with salt and pepper.
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  6. Add oil to cast iron pan and heat over medium heat until you can feel the heat by hovering your hand over the pan
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  7. Place the lamb chops in the cast iron pan.
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  8. Sear one on side for approximately 6 minutes and the other for approximately 4 minutes.
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  9. While lamb chops are cooking, combine the fennel, arugula, and blood orange in a bowl.
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  10. Make a vinaigrette with some olive oil, vinegar, salt and pepper, and lemon juice.
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  11. Add the vinaigrette to the salad and mix!
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  12. Now Plate- Place lamb chops down together, put cucumber salad on side, put tzatziki on other section of plate and drizzle a little over the plate.
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  1. Chop the cucumbers and dill (don’t need to be even; will be blended)
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  2. Large dice the blood orange in chunks as evenly as possible.
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  3. Juice and zest the lemon
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  4. In a food processor combine the yogurt, cucumbers, dill, lemon juice and zest, salt and pepper. Blend usinging the pulse function,
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  5. Season the lamb chops with salt and pepper.
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  6. Add oil to cast iron pan and heat over medium heat until you can feel the heat by hovering your hand over the pan
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  7. Place the lamb chops in the cast iron pan.
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  8. Sear one on side for approximately 6 minutes and the other for approximately 4 minutes.
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  9. While lamb chops are cooking, combine the fennel, arugula, and blood orange in a bowl.
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  10. Make a vinaigrette with some olive oil, vinegar, salt and pepper, and lemon juice.
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  11. Add the vinaigrette to the salad and mix!
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  12. Now Plate- Place lamb chops down together, put cucumber salad on side, put tzatziki on other section of plate and drizzle a little over the plate.
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