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README.md

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 ## Next
 
-Next we will walk through the process of creating a Fork repository and setting up a local clone.
+Next we will walk through the process of creating a GitHub Fork and local clone of this repository.
 
 [Go](/walkthrough/1-setup.md)
 

app/recipe/feb/chocolate-soup.md

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+# Chocolate Soup
+
+This is perhaps one of the richest, yet most beautiful desserts... it's simple and simply elegant at the same time. The sweet crunch of cinnamon toasted brioche croutons with rich, smooth, deep chocolate flavours!
+
+Source: https://sortedfood.com/recipe/10702
+
+## Ingredients
+
+- 400 g brioche loaf (or rolls)
+- 150 g salted butter, melted
+- 100 g soft brown sugar
+- 1 tsp ground cinnamon
+- 500 ml milk
+- 500 ml double cream
+- 400 g dark chocolate (strong cocoa %)
+- 1 tbsp cornflour
+- 1 tbsp cocoa powder
+- 2 egg yolks
+- 50 ml milk
+- 1 tbsp cocoa nibs (optional)
+- 50 ml double cream (to drizzle)
+- 12 mint leaves (garnish)
+
+# Instructions
+
+1. Take the brioche and cut them into cubes about 2-3cm on each side. Dunk them in a bowl of melted butter, then toss in a bowl that has the brown sugar and ground cinnamon combined.
+2. Preheat an oven to 180°C. Arrange the tossed croutons on a clean non-stick baking tray and bake for 6-8 minutes until they are golden. (They will crisp up as they cool!)
+3. Heat the milk and cream up in a large saucepan until almost boiling. Snap the chocolate int much smaller squares. Drop the chocolate into the warm milk/cream and stir until it all melts and becomes sensually smooth!
+4. Stir the cocoa powder, cornflour and egg yolks together with a an extra splash of cold milk until it becomes a smooth paste. Spoon the paste into the hot soup as you whisk and it'll thicken within a minute or so.
+5. Serve a ladle of soup in a warm bowl with croutons on top, a drizzle of extra cream, scattering of crunchy cocoa nibs and a few fresh mint leaves.
+=======
+# Silky Smooth Chocolate Soup
+
+Somewhere between hot chocolate and warm chocolate pudding, my Chocolate Soup recipe is a perfectly sweet bowl of the chocolate flavor you crave.
+
+Source: https://www.biggerbolderbaking.com/silky-smooth-chocolate-soup/
+
+## Ingredients
+
+- 3 cups (24floz/675ml) full-fat milk
+- 1 cup (8floz/225ml) heavy cream
+- 2 cups (12oz/340g) chopped bittersweet chocolate
+
+- 3 tablespoons cornstarch
+- 2 tablespoons water
+- 1/2 teaspoon salt
+- 2 teaspoons pure vanilla extract
+- Whipped cream for serving
+- Grated chocolate for serving (optional)
+- 
+# Instructions
+
+1. In a medium saucepan, combine the milk and cream and bring to a simmer over medium heat.
+
+2. Reduce the heat to low, add the chocolate and whisk until the chocolate starts to melt.
+
+3. Meanwhile, in a small bowl, mix the cornstarch and the water together to form a runny paste. This will be stiff at first, but keep mixing until combined and smooth.
+
+4. When the chocolate mixture comes to a simmer, add the cornstarch paste and cook, whisking continuously, for 1 minute, until the soup is thick and smooth.
+
+5. Reduce the heat to very low and simmer for 2-3 minutes to cook out the raw taste of the cornstarch.
+
+6. Turn off the heat and whisk in the salt and vanilla. Pass the soup through a sieve for a smooth silky result.
+
+7. Divide the soup among six serving bowls and garnish with some freshly whipped cream and grated chocolate if you'd like. Enjoy warm.
+>>>>>>> 5e05efc2937aa54db810c2cac4bc6ec3c466cda2

app/recipe/feb/grilled-peach-salad.md

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+# Grilled Peach Salad
+
+Grilled Peach Salad is the ultimate summer side dish recipe. The peaches are grilled until smoky and extra sweet and served with arugula, blueberries, candied curry pecans, and a honey vinaigrette. Add some goat cheese or (paleo-friendly!) diced avocado and you've just made the best grilled salad ever.
+
+Source: https://www.theendlessmeal.com/grilled-peach-salad/
+
+## Ingredients
+
+- 99 fresh ripe peaches
+- 99 handful rocket
+- 99 handful red chard
+- 99 chunk blue cheese
+- 99 handful walnuts
+- 99 tbsp honey
+- 99 tbsp balsamic vinegar
+- 99 tbsp olive oil
+- 99 pinch dried thyme
+- 99 granary loaf
+
+## Instructions
+
+1. Heat a cast iron griddle pan or BBQ as hot as it will go. de-stone and quarter the peaches.
+2. Season the peaches with salt and pepper and lay then onto the griddle pan. Turn them over after a couple of minutes to start to caramelise the other side.
+3. Measure the honey, vinegar, oil and thyme into a small bowl and whisk together with a little salt and pepper.
+4. Wash, drain and mix the salad leaves together and drop them onto a serving plate from a little height so they find there own space.
+5. Arrange the grilled peaches onto the leaves, crumble over the blue cheese and scatter the walnuts. Drizzle the dressing over the salad and serve immediately. Serves 2
+=======
+# Grilled Peach Salad
+
+This salad is great for the summer months. It's a light lunch or great salad to accompany a BBQ. The combination of sweet grilled peaches, toasted pecans, soft salty blue cheese with honey and thyme balsamic dressing looks impressive enough to appear on any restaurant menu... yet takes just moments to make.
+
+Source: https://sortedfood.com/recipe/1135
+
+## Ingredients
+
+- 2 fresh ripe peaches
+- 1 handful rocket
+- 1 handful red chard
+- 1 chunk blue cheese
+- 1 handful walnuts
+- 2 tbsp honey
+- 2 tbsp balsamic vinegar
+- 4 tbsp olive oil
+- 1 pinch dried thyme
+- 1 granary loaf
+
+## Instructions
+
+1. Heat a cast iron griddle pan or BBQ as hot as it will go. de-stone and quarter the peaches.
+2. Season the peaches with salt and pepper and lay then onto the griddle pan. Turn them over after a couple of minutes to start to caramelise the other side.
+3. Measure the honey, vinegar, oil and thyme into a small bowl and whisk together with a little salt and pepper.
+4. Wash, drain and mix the salad leaves together and drop them onto a serving plate from a little height so they find there own space.
+5. Arrange the grilled peaches onto the leaves, crumble over the blue cheese and scatter the walnuts. Drizzle the dressing over the salad and serve immediately. Serves 2
+>>>>>>> 5e05efc2937aa54db810c2cac4bc6ec3c466cda2

app/recipe/feb/homemade-sausages.md

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+# Homemade Pork Breakfast Sausage
+
+In general, homemade is better than store-bought, and this spiced pork sausage is no exception. Taking a mere 15 minutes, and calling for just ground pork and pantry spices, this sausage mixture makes breakfast patties with a kick; if you want a milder sausage, feel free to leave out the cayenne and red pepper flakes or use a little less.
+
+
+For even fresher sausage, grind pork loin or lean pork shoulder with a meat grinder or mince it in the food processor. Remember to cook ground pork to a minimum of 160 F, using a​ food thermometer to check the temperature. To always have homemade breakfast sausage on hand, multiply the recipe, cook all of the sausage patties, and freeze some for later. Serve with your favorite egg dishes and a side of fruit.
+
+Source: https://www.thespruceeats.com/homemade-pork-breakfast-sausage-3060593
+
+
+## Ingredients
+
+- 1 pound lean ground pork
+- 1/2 teaspoon kosher salt
+- 1/2 teaspoon freshly ground black pepper
+- 1/2 teaspoon ground thyme
+- 1/2 teaspoon dried rubbed sage
+- 1 teaspoon light or dark brown sugar, packed
+- 1/4 teaspoon ground allspice
+- 1/8 teaspoon ground nutmeg
+- 1/8 teaspoon onion powder
+- 1/8 teaspoon cayenne pepper
+- 1/8 teaspoon red pepper flakes, optional
+- Oil, for pan-frying
+
+## Instructions
+
+1. Gather the ingredients.
+2. In a bowl, combine all of the ingredients and mix with your hands until well blended.
+3. Heat a little oil in a skillet over medium heat.
+4. Shape the pork mixture into eight (2-ounce) patties and pan-fry, for about 8 to 10 minutes, turning to brown both sides, until the internal temperature is at least 160 F on a food thermometer.
+5. Serve hot with your favorite breakfast dishes.
+
+# Recipe Variations
+For a traditional sage flavor, use 2 teaspoons of dried rubbed sage and omit the thyme, cayenne pepper, and red pepper flakes.
+For a healthier version, substitute ground turkey meat for the pork, which will lower the level of saturated fat.
+
+# Question
+Is There a Difference Between Breakfast Sausage Patties and Links?
+
+In addition to the differences in shape, there are other variations between breakfast patties and links. Some links have a casing while patties do not, and patties are often more strongly flavored compared to the links.

app/recipe/feb/vanilla-panna-cotta.md

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+# Vanilla Panna Cotta
+
+Got someone you really need to impress but don't want to spend all night in the kitchen? This dessert can all be done the day before, but is sure to blow their socks off!
+
+Source: https://www.bbcgoodfood.com/recipes/vanilla-panna-cotta
+
+## Ingredients
+
+- 2 ½ sheets gelatine
+- 150ml milk
+- 400ml double cream
+- 60g caster sugar
+- 1 vanilla pod, split lengthways
+- fresh strawberries, to serve
+- strawberry compote, to serve
+
+## Instructions
+
+Method
+STEP 1
+Add the sheets of gelatine to a bowl of cold water and soak for 5 mins.
+
+STEP 2
+Pour the milk and cream into a saucepan with the sugar and vanilla seeds (to scrape the seeds out of the pod, use the back of a knife). Stir to combine and bring to a simmer, then remove from the heat. Take the gelatine out of the cold water and squeeze out the excess, then add to the milk mixture. Stir until completely dissolved. Tip into four ramekins and place in the fridge to set for at least a couple of hours.
+
+STEP 3
+To serve, turn each ramekin upside-down onto a serving plate. If the panna cotta won't drop out, carefully dip the ramekin in a bowl of warm water to loosen it. Serve with a drizzle of strawberry compote and sliced fresh strawberries.
+