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<h1>Admiral's Recipe Book</h1>
<h2 id="contents">Contents:</h2>
<ol>
<li><a href="#cottege-cheese">Cottege Cheese Pie</a>
</li>
<li><a href="#malva-pudding">Malva Pudding</a></li>
<li><a href="#crumbed-chicken">Crumbed Chicken</a></li>
</ol>
<!-- Recipe 1 starts here -->
<h2 id="cottege-cheese">Recipe #1: Cottege Cheese Pie
</h2>
<ul>
<li>Time: 180 minutes</li>
<li>Serves: 6</li>
</ul>
<img src="https://upload.wikimedia.org/wikipedia/commons/8/87/Almond_Cheesecake.jpg"alt="cottage cheese pie" width="320">
<table>
<thead>
<tr>
<th>Ingredients</th>
<th>Quantity</th>
</tr>
</thead>
<tbody>
<tr>
<td>Flour<td>
<td>1 & 1/2 cups</td>
</tr>
<tr>
<td>Baking Powder<td>
<td>1/8 tablespoon</td>
</tr>
<tr>
<td>Vanilla Extract<td>
<td>1 teaspoon</td>
</tr>
<tr>
<td>Heavy Cream<td>
<td>1/4 cup</td>
</tr>
<tr>
<td>Unsalted Butter <td>
<td>8 tablespoons</td>
</tr>
<tr>
<td>Cottege Cheese<td>
<td>2 cups</td>
</tr>
</tbody>
</table>
<p><strong>Step 1:</strong> For the Crust: Pulse flour, salt, and baking powder in food processor until combined, about 10 short pulses. Add cream cheese and pulse until coarsely incorporated, about 8 short pulses. Add butter cubes and pulse until dough forms pea-sized balls, about 8 short pulses.<br> Add cream, vanilla, and vinegar and continue to pulse until dough pulls away from sides, 8 to 12 short pulses. Transfer dough to a large sheet of plastic wrap and shape into a 1/4-inch thick disc. Cover with plastic wrap and refrigerator for at least 2 hours and up to three days hours. Remove from refrigerator and press into a 9-inch pie plate, using fingertips to form an even layer.</p>
<img src="https://upload.wikimedia.org/wikipedia/commons/5/55/REA_pie_from_oven.gif"alt="lady opening oven" width="320">
<p>
<strong>Step 2:</strong> To Assemble: Adjust oven rack to center position and preheat oven to 350°F. Whisk together eggs, flour, and sugar using an electric handheld mixture until smooth. Fold in cottage cheese, lemon zest and juice, heavy cream, and vanilla extract.<br> Pour into the prepared pie shell. Bake until set in the middle, about 40 minutes. Let cool slightly and serve.</p>
<!-- Recipe 1 ends here -->
<!-- Recipe 2 starts here -->
<h2 id="malva-pudding">Recipe #2: Malva Pudding</h2>
<ul>
<li>Time: 60 minutes</li>
<li>Serves: 5</li>
</ul>
<img src="https://upload.wikimedia.org/wikipedia/commons/0/0d/StickyToffeePudding.jpg" width="320">
<table>
<thead>
<tr>
<th>Ingredients</th>
<th>Quantity</th>
</tr>
</thead>
<tbody>
<tr>
<td>Cake Flour<td>
<td>1 cup</td>
</tr>
<tr>
<td>Baking Powder<td>
<td>1/8 tablespoon</td>
</tr>
<tr>
<td>Bicarbonate of Soda<td>
<td>1 teaspoon</td>
</tr>
<tr>
<td>Extra Large Egg<td>
<td>1</td>
</tr>
<tr>
<td>Unsalted Butter <td>
<td>2 Tablespoons</td>
</tr>
<tr>
<td>Milk<td>
<td>1/4 cup</td>
</tr>
</tbody>
</table>
<p><strong>Step 1:</strong> Cream butter and sugar together, beat in the egg until light and fluffy.
Beat in the apricot jam.
Dissolve the bicarb in the milk.
Sift the flour and salt together and add to the creamed mixture alternately with the milk.<br>
Lastly stir in the vinegar.
Pour into a deep round dish about 19cm diameter. Cover the dish with a lid or foil and then bake for 1 hour at 180°C.
</p>
<p><strong>Step 2:</strong> Bring the butter, sugar and water to the boil and simmer, stirring all the time for 2 minutes.<br>
Remove from the stove and then add the cream and the vanilla. Pour over the hot baked pudding.
</p>
<!-- Recipe 2 ends here -->
<!-- Recipe 3 starts here -->
<h2 id="crumbed-chicken">Recipe #3: Crumbed Chicken
</h2>
<ul>
<li>Time: 20 minutes</li>
<li>Serves: 4</li>
</ul>
<img src="https://upload.wikimedia.org/wikipedia/commons/a/a5/Milanesa,_comida.JPG"alt="crumbed chicken" width="320">
<table>
<thead>
<tr>
<th>Ingredients</th>
<th>Quantity</th>
</tr>
</thead>
<tbody>
<tr>
<td>Regular Eggs<td>
<td>2</td>
</tr>
<tr>
<td>Flour<td>
<td>1/2 cup</td>
</tr>
<tr>
<td>Fresh Bread Crumbs<td>
<td>2 & 1/2 Cups</td>
</tr>
<tr>
<td>Pepper<td>
<td>1/4 teaspoon</td>
</tr>
<tr>
<td>Unsalted Butter <td>
<td>3 tablespoons</td>
</tr>
<tr>
<td>Chicken Breat or Fillet<td>
<td>1 Large</td>
</tr>
</tbody>
</table>
<p><strong>Step 1:</strong> Crack the eggs into a bowl and lightly beat with a fork. Put the flour in another bowl, and add the salt and pepper. In the third bowl, put the bread crumbs.
</p>
<p><strong>Step 2:</strong> Dip a piece of chicken in the flour, covering both sides. Gently shake off any excess. Dip the floured chicken in the egg and let the extra drip off.<br> Then lay it in the bread crumbs, and scoop some over to cover the top. Press down gently all over, then lift from the bowl and set on a plate. Do that for all the chicken.</p>
<p><strong>Step 3:</strong> Melt the butter in a large pan over medium heat, and when the white foam floats to the top, use a spoon to skim it off. Then put in the chicken and cook for about 7 minutes on each side, or until the crumbs are nicely browned. (Fish will take less time.)<br> Use a spatula to turn the chicken over, and cook 5 more minutes or so. Serve with lemon wedges.</p>
<!--Recipe 3 ends here -->
<p><em>Source: Click the links for recipe websites;</em></p>
<ul>
<li><a href="http://www.seriouseats.com/recipes/2013/06/cottage-cheese-pie-recipe.html">Cottege Cheese Pie</a></li>
<li><a href="http://www.hulettssugar.co.za/step_into_our_kitchen_grandmas_malva_pudding_decadent_desserts_recipes">Malva Pudding</a></li>
<li><a href="http://cooking.nytimes.com/recipes/8764-chicken-fried-with-bread-crumbs">Crumbed Chicken</a></li>
</ul>
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