[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"cooking-breakfast-of-champions":3,"cooking-all":59},{"id":4,"title":5,"body":6,"date":27,"description":28,"extension":29,"image":30,"ingredients":31,"instructions":40,"meta":47,"navigation":48,"path":49,"seo":50,"servings":51,"stem":52,"tags":53,"time":57,"__hash__":58},"cooking\u002Fcooking\u002Fbreakfast-of-champions.md","Breakfast of Champions (Cheap Edition)",{"type":7,"value":8,"toc":23},"minimark",[9,20],[10,11,12,13,16,17,19],"p",{},"The “Breakfast of Champions” for me is not a plate of steak at 9 a.m.,",[14,15],"br",{},"\nbut a bowl of scrambled eggs so creamy that they almost feel like a real meal.",[14,18],{},"\nBy adding one extra egg yolk, cooking them in foaming butter, and finishing them in the pan’s residual heat, you get a soft, custardy texture that makes toast suddenly feel like something worth getting out of bed for.",[10,21,22],{},"If you follow this and still manage to burn the toast, that’s fine — the best breakfasts don’t happen on cue, they happen on instinct.",{"title":24,"searchDepth":25,"depth":25,"links":26},"",2,[],"2024-08-10","Scrambled eggs, orange juice, and toast cooked in a pan. No ribeye, no regret.","md","https:\u002F\u002Fimages.unsplash.com\u002Fphoto-1655890193532-3f51318b23c0?w=800&q=80",[32,33,34,35,36,37,38,39],"4 whole eggs","1 extra egg yolk (this is the secret)","1 tbsp butter","Toasted bread (preferably toasted in the pan after the eggs)","Fresh orange juice (1–2 glasses)","Fine sea salt","A very light touch of black pepper","Optional - slice of cured cheese to brag slightly (without actually being rich)",[41,42,43,44,45,46],"Crack the 4 eggs into a bowl and add 1 extra egg yolk. Beat them lightly (don't incorporate air), seasoning with a small amount of fine salt. Try to resist adding too much pepper at this stage.","Melt the butter in a non‑stick pan over medium heat. Let it foam and cook for a moment, then remove the pan from the heat.","While the pan is still hot, pour the eggs in slowly, in a thin stream, and start gently stirring with a spatula. The goal is to cook them mostly in the residual heat of the pan, not over direct flame.","When the eggs are still very soft and just starting to set, take them off the heat completely. They’ll continue to cook from the leftover temperature; this is how you keep them creamy and barely set.","Serve immediately on warmed toast that you’ve toasted in the same pan (after the eggs), adjusted with a tiny extra pinch of fine sea salt and a whisper of black pepper.","Drink a big glass of freshly squeezed orange juice while staring proudly at the plate, as if you had just invented breakfast.",{},true,"\u002Fcooking\u002Fbreakfast-of-champions",{"title":5,"description":28},1,"cooking\u002Fbreakfast-of-champions",[54,55,56],"Breakfast","Cheap","Effective","10 min","HkUQhiYvzgkfGS1ZIX855JSjHdZpjRI-hFwrVteRLEw",[60,113,163,181],{"id":61,"title":62,"body":63,"date":84,"description":85,"extension":29,"image":30,"ingredients":86,"instructions":94,"meta":102,"navigation":48,"path":103,"seo":104,"servings":105,"stem":106,"tags":107,"time":111,"__hash__":112},"cooking\u002Fcooking\u002Fsushi-rice.md","Sushi Rice",{"type":7,"value":64,"toc":82},[65],[10,66,67,68,70,71,73,74,76,77,81],{},"Sushi rice is the quiet hero of every roll.",[14,69],{},"\nThe fish and the nori get the spotlight, but the real magic is in this sticky, slightly sweet, perfectly seasoned grain.",[14,72],{},"\nIf you ever thought sushi rice was complicated, it’s not — it’s just rice, a bit of vinegar, and a gentle hand.",[14,75],{},"\nMake this once, and you’ll never feel guilty about that leftover bowl of ",[78,79,80],"strong",{},"sushi‑grade disappointment"," again.",{"title":24,"searchDepth":25,"depth":25,"links":83},[],"2026-05-18","The base of every great roll - properly seasoned Japanese short‑grain rice. 25 minutes, no sushi bar needed.",[87,88,89,90,91,92,93],"200g Japanese short‑grain rice (sushi rice)","250ml water","2 tbsp rice vinegar","1 tbsp sugar","1 tsp salt","1 tsp toasted sesame seeds (optional)","Nori, pickled ginger, and soy sauce to serve",[95,96,97,98,99,100,101],"Rinse the rice under cold water until the water runs almost clear. Drain well and let it rest for 20–30 minutes.","Place the rice and water in a small pot. Bring to a boil, then cover and reduce to low heat. Cook for 15–18 minutes, then turn off the heat and let it steam, covered, for 10 more minutes.","While the rice steams, combine rice vinegar, sugar, and salt in a small bowl. Stir over low heat until the sugar and salt dissolve, then let cool.","Transfer the cooked rice to a wide, non‑metallic bowl. Gently fold in the vinegar mixture with a wooden spatula, using a slicing motion to avoid mashing the grains.","Fan the rice with a fan or piece of cardboard as you mix to cool it quickly and give it a glossy, slightly sticky finish.","Once cool, sprinkle with sesame seeds if using and cover loosely with a damp cloth until ready to use.","Shape or roll as needed, then serve with nori, pickled ginger, soy sauce, or your favorite fillings.",{},"\u002Fcooking\u002Fsushi-rice",{"title":62,"description":85},4,"cooking\u002Fsushi-rice",[108,109,110],"Japanese","Rice","Sushi","25 min","alBJe396vHNfblD8uYKIp9CD3wPjIYscWpdD-_OT_-Y",{"id":114,"title":115,"body":116,"date":130,"description":131,"extension":29,"image":30,"ingredients":132,"instructions":144,"meta":154,"navigation":48,"path":155,"seo":156,"servings":25,"stem":157,"tags":158,"time":161,"__hash__":162},"cooking\u002Fcooking\u002Frisotto-alheira-salsa.md","Risotto with Alheira and Parsley",{"type":7,"value":117,"toc":128},[118],[10,119,120,121,123,124,127],{},"If you’re reading this and thinking about trying the recipe, just remember: if it’s not perfect, it’s still good.",[14,122],{},"\nAnd if it’s a bit of a disaster, you eat it anyway — ",[78,125,126],{},"this isn’t MasterChef, it’s just fancy arroz de alheira",".",{"title":24,"searchDepth":25,"depth":25,"links":129},[],"2025-02-12","A creamy, no‑nonsense risotto with alheira and parsley. One pan, one mood.",[133,134,135,136,137,138,139,140,141,142,143],"1 alheira sausage (about 150–200 g), cut into slices or chunks","150 g arborio or risotto rice","1 small onion, finely chopped","1 garlic clove, minced (optional)","50 g butter","30 g olive oil","500–600 ml warm stock (vegetable or chicken, or homemade)","50 ml white wine (optional, but recommended)","Salt and black pepper to taste","Fresh parsley, finely chopped","Grated cheese (parmesan or any Azores hard cheese)",[145,146,147,148,149,150,151,152,153],"Heat the stock in a small pot until warm, and keep it ready to add to the rice.","In a wide pan, heat the butter and olive oil over medium heat. Add the onion and garlic and cook until soft and lightly golden.","Add the alheira and cook until lightly browned and starting to crisp at the edges, breaking it up with a spoon.","Stir in the rice and cook for 1–2 minutes until the grains turn slightly translucent.","If using wine, add it now and cook until most of the liquid has evaporated.","Start adding the warm stock one ladle at a time, stirring constantly and waiting for each addition to be mostly absorbed before adding the next.","Continue until the rice is creamy and al dente, about 15–18 minutes total.","Remove the pan from the heat and stir in a knob of butter, salt, black pepper, and plenty of chopped parsley. Add grated cheese if you like.","Serve immediately in bowls, with an extra drizzle of olive oil, more parsley, and a piece or two of alheira on top.",{},"\u002Fcooking\u002Frisotto-alheira-salsa",{"title":115,"description":131},"cooking\u002Frisotto-alheira-salsa",[159,109,160],"Portuguese","Comfort","20–25 min","lAOZAvV6xVDhyBezUcEOMra2eUQ-w6NHkvLGVln2b0o",{"id":4,"title":5,"body":164,"date":27,"description":28,"extension":29,"image":30,"ingredients":176,"instructions":177,"meta":178,"navigation":48,"path":49,"seo":179,"servings":51,"stem":52,"tags":180,"time":57,"__hash__":58},{"type":7,"value":165,"toc":174},[166,172],[10,167,12,168,16,170,19],{},[14,169],{},[14,171],{},[10,173,22],{},{"title":24,"searchDepth":25,"depth":25,"links":175},[],[32,33,34,35,36,37,38,39],[41,42,43,44,45,46],{},{"title":5,"description":28},[54,55,56],{"id":182,"title":183,"body":184,"date":191,"description":192,"extension":29,"image":30,"ingredients":193,"instructions":200,"meta":207,"navigation":48,"path":208,"seo":209,"servings":25,"stem":210,"tags":211,"time":215,"__hash__":216},"cooking\u002Fcooking\u002Fpasta-aglio-olio.md","Pasta Aglio e Olio",{"type":7,"value":185,"toc":189},[186],[10,187,188],{},"This is what Italian grandmothers make when they want something fast. Five ingredients, fifteen minutes, no shortcuts needed.",{"title":24,"searchDepth":25,"depth":25,"links":190},[],"2020-11-16","The greatest five-ingredient pasta ever invented. Garlic, oil, chilli, pasta, done.",[194,195,196,197,198,199],"200g spaghetti","6 cloves garlic, thinly sliced","80ml good olive oil","1 tsp dried chilli flakes","Large handful flat-leaf parsley","Salt and parmesan to finish",[201,202,203,204,205,206],"Cook spaghetti in salted boiling water until al dente. Reserve 200ml pasta water before draining.","While pasta cooks, heat olive oil in a large pan over medium-low heat.","Add sliced garlic and cook slowly until golden — not brown — about 4 minutes.","Add chilli flakes and stir for 30 seconds until fragrant.","Add drained pasta and a splash of pasta water. Toss vigorously for 2 minutes.","Remove from heat, add parsley and parmesan. Serve immediately.",{},"\u002Fcooking\u002Fpasta-aglio-olio",{"title":183,"description":192},"cooking\u002Fpasta-aglio-olio",[212,213,214],"Italian","Pasta","Simple","15 min","AkPZByk2hG7X4iYMXwLGrGz6YtszbKTrCL2CeR074B8"]