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diff --git a/content/recipes/dishes-hot/meatball-jordanese.md b/content/recipes/dishes-hot/meatball-jordanese.md
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+---
+title: Jordanese Meatball
+date: 2022-04-18
+preptime: 20
+cooktime: 270
+serves: 1
+tags:
+- meal
+- hot
+
+ingredients:
+- label: Minced meat
+  ratio: 1
+  amount: 150
+  unit: grams
+- label: Egg
+  ratio: 0.05
+  amount: 7.5
+  unit: grams
+- label: Garlic
+- label: Onion
+- label: Salt
+  ratio: 0.012
+  amount: 18
+  unit: grams
+- label: Black Pepper
+  ratio: 0.004
+  amount: 1
+  unit: grams
+- label: Nutmeg
+  ratio: 0.002
+  amount: 0.5
+  unit: grams
+- label: Panko
+  ratio: 0.08
+  amount: 12
+  unit: grams
+- label: Cayenne Pepper
+  ratio: 0.002
+  amount: 0.5
+  unit: grams
+
+stages:
+- label: Pre-cook
+  steps:
+  - Sweat the garlic and onion
+  - Set the garlic and onion aside to cool off
+- label: Shaping
+  steps:
+  - Toss all the other ingredients into a mixing bowl
+  - Mix together
+  - Add the cool onion and garlic
+  - Mix together
+  - Form the meat into balls
+  - Cover the meatballs in panko
+- label: Cooking
+  steps:
+  - Fry the meatballs to ensure a crust forms outside of it (10 min)
+  - Fill a dutch oven with enough (meat) stock to almost fully submerge the
+    meatballs
+  - Let the stock thicken up slightly
+  - Put in the meatballs, making sure they are submerged.
+  - Cook the meatballs slowly until completely cooked through.
+---
+
+A slowly stewed meatball.
diff --git a/content/recipes/dishes-hot/pancakes.md b/content/recipes/dishes-hot/pancakes.md
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+---
+draft: true
+title: Pancakes
+date: 2022-04-18
+preptime: 5
+cooktime: 15
+serves: 3
+tags:
+- meal
+- hot
+
+ingredients:
+- label: Egg
+  amount: 1
+- label: Flour
+  amount: 150
+  unit: grams
+- label: Milk
+  amount: 250
+  unit: milliliters
+- label: Bacon
+- label: Cinnamon
+
+stages:
+- label: Batter
+  steps:
+  - Put the eggs into the mixing bowl.
+  - Use the mixer to stir them into a homogenous liquid, for about 30 to 45 seconds.
+  - Add the milk, and mix together until homogenous again, about 5 to 10 seconds.
+  - Add the flour, and mix into a smooth batter, about 1 to 3 minutes.
+- label: Cooking
+  steps:
+  - Get your pan as hot as you can.
+  - Add a little butter (or oil) to the pan, and ensure it covers the entire pan slightly.
+  - Put some strips of bacon in the pan.
+  - Immediately after, add 1 scoop of pancake batter. Start pouring over the
+    bacon, then swirl around the pan to spread the batter around the surface of
+    the pan.
+  - Let the pancake cook until the top side is solid.
+  - Flip the pancake.
+  - Let cook for another 30 to 60 seconds.
+  - Rinse and repeat until you're out of pancake batter.
+---
+
+Thin, Dutch pancakes with bacon. To be eaten with the gift of the Dutch Gods,
+known as [Stroop](https://nl.wikipedia.org/wiki/Stroop).
diff --git a/content/recipes/dishes-hot/rice.md b/content/recipes/dishes-hot/rice.md
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+---
+title: Rice
+date: 2024-05-15
+preptime: 5
+cooktime: 10
+serves: 2
+tags:
+- halal
+- hot
+
+ingredients:
+- label: Rice
+  amount: 1
+  unit: cup
+- label: Star Anice
+  amount: 2
+  unit: unit
+- label: Cardamom
+  amount: 4
+  unit: pods
+- label: MSG
+  amount: 4
+  unit: teaspoon
+- label: Pepper
+  amount: 2
+  unit: teaspoon
+
+stages:
+- label: Preparations
+  steps:
+  - Bruise the cardamom pods so that they are slightly open, but the seeds are
+    not falling out of them.
+- label: Steaming
+  steps:
+  - Add the rice, water, star anice, and cardamom to your steamer, and follow
+    its instructions on how to properly steam rice.
+  - Turn on the steamer and let it do its job.
+- label: Fluffing
+  steps:
+  - Once the steamer is done, add the MSG and pepper into the pot.
+  - Use a spoon or fork to toss the rice around, mixing in the spices.
+---
+
+A delicious, steamed white rice, to go with any meal as desired.
+
+You might think rice is quite basic, and that there are not many variations to
+it, but you would be wrong. Plain white rice is often considered quite boring,
+but by steaming it together with herbs, spices, or stock, you can create quite
+delicious forms of rice that are great on their own.
diff --git a/content/recipes/dishes-hot/soup-mushroom-cream.md b/content/recipes/dishes-hot/soup-mushroom-cream.md
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+---
+draft: true
+title: Cream of Mushroom Soup
+date: 2022-10-08
+preptime: 20
+cooktime: 60
+serves: 5
+tags:
+- hot
+- meal
+- soup
+- vegetarian
+
+ingredients:
+- label: Butter
+  amount: 25
+  unit: grams
+- label: Cream (40%)
+  amount: 750
+  unit: milliliter
+- label: Mushroom
+  amount: 500
+  unit: grams
+- label: Parsley
+- label: Parmesan
+  amount: 50
+  unit: grams
+- label: Vegetable Stock
+  amount: 100
+  unit: milliliter
+- label: Onion
+  amount: 200
+  unit: grams
+- label: Shallot
+  amount: 50
+  unit: grams
+
+stages:
+- label: Preparation
+  steps:
+  - Cut the onions in half circles.
+  - Cut the shallots into half circles.
+  - Cut the mushrooms into quarter slices.
+  - Grate the parmesan.
+  - Finely chop the parsley.
+- label: Caramelizing the Onion
+  steps:
+  - Get your soup pot, and add the butter to it.
+  - Set your stove to medium-high.
+  - Let the butter melt completely.
+  - Add the onions to the pot.
+  - Add the shallots to the pot.
+  - Cook until the onions become soft, about 5 minutes.
+  - Turn your stove to low-medium heat.
+  - Continue cooking while stirring occasionally, until the onions become brown.
+- label: Soup
+  steps:
+  - Deglaze the pot with the vegetable stock.
+  - Add the mushrooms.
+  - Cook until the mushrooms turn soft, about 10 minutes.
+  - Add the cream.
+  - Add the parmesan.
+  - Add the parsley.
+  - Stir everything together, and let cook for about 5 more minutes.
+  - Add salt and pepper to taste.
+---
+
+My own take of a cream-based mushroom soup.
diff --git a/content/recipes/dishes-hot/soup-pea-halal.md b/content/recipes/dishes-hot/soup-pea-halal.md
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+---
+title: Halal Pea Soup
+date: 2022-10-16
+preptime: 30
+cooktime: 120
+serves: 8
+tags:
+- hot
+- meal
+- soup
+- halal
+
+ingredients:
+- label: Vegetable Broth
+  amount: 3
+  unit: liter
+- label: Split peas (dried)
+  amount: 500
+  unit: grams
+- label: Beef ribs, including bone
+  amount: 400
+  unit: grams
+- label: Lamb strips, with fat
+  amount: 300
+  unit: grams
+- label: Smoked Sausage (chicken)
+  amount: 250
+  unit: grams
+- label: Carrot
+  amount: 350
+  unit: grams
+- label: Onion
+  amount: 200
+  unit: grams
+- label: Leek
+  amount: 150
+  unit: grams
+- label: Celery
+  amount: 100
+  unit: grams
+- label: Potato
+  amount: 250
+  unit: grams
+- label: Celeriac
+  amount: 300
+  unit: grams
+- label: Salt
+- label: Black Pepper
+- label: Parsley
+
+stages:
+- label: Preparation
+  steps:
+  - Cut the smoked sausage into slices.
+  - Cut all the vegetables into small bits.
+  - Caramelize the onion.
+- label: Base
+  steps:
+  - Pour the vegetable stock in the pot.
+  - Add the split peas.
+- label: Meats
+  steps:
+  - Add the beef ribs.
+  - Add the lamb strips.
+  - Bring the entire mixture to a soft boil.
+  - Let boil for 45 minutes, stirring every 5 minutes. Skim off any scum that
+    floats to the top.
+  - Remove the meats from the pot.
+  - Debone the beef ribs.
+  - Cut the lamb strips into smaller bits.
+  - Put the meats back into the pot.
+- label: Vegetables
+  steps:
+  - Add the all the vegetables.
+  - Add the parsley.
+  - Let boil for at least 1 hour, stirring every 5 to 10 minutes. The peas need
+    to be dissolved, and the soup should be a little thick.
+- label: Finishing Touches
+  steps:
+  - Add salt and pepper to taste.
+- label: Serving
+  steps:
+  - Let sit overnight, and serve the next day for optimal enjoyment.
+---
+
+A halal version of a famous Dutch winter meal, pea soup.
diff --git a/content/recipes/dishes-hot/stew-dutch.md b/content/recipes/dishes-hot/stew-dutch.md
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+---
+title: Dutch Stew
+draft: true
+date: 2022-05-22
+preptime: 30
+cooktime: 450
+serves: 4
+tags:
+- Dutch
+- beef
+- hot
+- meal
+- meat
+
+ingredients:
+- label: Beef
+  amount: 500
+  unit: grams
+- label: Sweet onion
+  amount: 2 (large)
+- label: Garlic
+  amount: 3
+  unit: teaspoons
+- label: Leek
+  amount: 1
+- label: Beans
+  amount: 200
+  unit: grams
+- label: Carrot
+  amount: 300
+  unit: grams
+- label: Chick peas
+  amount: 200
+  unit: grams
+- label: Mushrooms
+  amount: 200
+  unit: grams
+- label: Oudewijvenkoek
+  amount: 3
+  unit: slices
+  links:
+  - https://nl.wikipedia.org/wiki/Oudewijvenkoek
+- label: Beef stock
+  amount: 750
+  unit: milliliters
+- label: Dark beer
+  amount: 330
+  unit: milliliters
+- label: Appelstroop
+  amount: 2
+  unit: tablespoons
+  links:
+  - https://nl.wikipedia.org/wiki/Appelstroop
+- label: Mustard
+  amount: 3
+  unit: teaspoons
+- label: Bay leaf
+  amount: 4
+- label: Pepper
+- label: Salt
+- label: Smoked paprika
+- label: Thyme
+
+stages:
+- label: Prep
+  steps:
+  - Cut the beef into bite-sized chunks
+  - Cut all the vegetables into chunks, about 1cm in diameter where applicable
+  - Slice off 3 slices of the oudewijvenkoek, about 1cm thick
+  - Spread the mustard unto one side of the oudewijvenkoek slices
+- label: Searing
+  steps:
+  - Sear the beef on all sides
+  - Remove the beef from the pot
+- label: Stewing
+  steps:
+  - Saute the onions in the pot
+  - Add in the garlic, cook for about half a minute
+  - Add the leek to the pot, and cook for a minute
+  - Add the carrot to the pot
+  - Add the beer and beef stock to the pot
+  - Add the bay leaves to the pot
+  - Add the appelstroop to the pot
+  - Stir everything together
+  - Add the mustard-laced oudewijvenkoek, with the mustard facing down in the
+    pot
+  - Let this stew for about 6 hours, occasionally checking in to make sure its
+    simmering slowly. If too much liquid evaporates, you can add more water or
+    beef stock, the solids should be completely submerged
+  - Add the spices (pepper, salt, smoked paprika, thyme) to reach your desired
+    flavour
+  - Add the potatoes, chickpeas, and beans to the pot
+  - Let it stew for another 90 - 120 minutes
+---
+
+A hearthy and veggie-heavy stew, best served when the weather outside is cold
+and wet.