A cheatsheet to generate documentation for your rails project on GH Pages

I looked around for an article on how to generate documentation for a rails project in GitHub pages and couldn’t find anything recent, so I decided to publish a short guide here. Yard has decent…

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Top 3 Best Starters Recipes.

I love parties and I love cooking for parties. Those who are like myself know that if you invite people over you have make sure that there is enough food for everyone. And, not just enough food for everyone but there is some variety that people can choose from. I am not sure whether I am an expert but I definitely try to focus on starters more than anything else. Why? Really simple — starters are some sort of a greeting, a first impression of what the party might be like for the rest of the evening.

4 large portobello mushrooms

200 g fresh spinach

1 tablespoon wholemeal breadcrumbs

1 unwaxed lemon

2 tablespoons grated pecorino romano

2 tablespoons plain yogurt

1 tablespoon olive oil

1 clove garlic

50 g walnut kernels

Sea salt

Black pepper

INSTRUCTIONS:

PRE-HEAT OVEN TO 200˚C/180˚C fan/Gas 6

Rinse the spinach. Put it into a saucepan and cook over a low heat for 5 minutes until wilted. Drain the excess liquid, chop the spinach and set aside.

Wipe the mushrooms clean. Remove the stalks and finely slice them.

Roughly chop the walnut pieces. Zest the lemon. Grate the cheese. Peel and crush the garlic.

Heat the oil in a frying pan. Add the crushed garlic and the mushroom stalks and cook for a couple of minutes.

Add the spinach, chopped walnuts and lemon zest. Cook for a further minute or two.

Remove from the heat and stir in the yogurt. Season with a little salt and a generous grinding of black pepper and mix thoroughly to combine all the ingredients.

Grease an ovenproof dish and place the mushrooms in it, stalk side up. Divide the spinach mixture between the mushrooms.

Mix the grated cheese with the breadcrumbs and sprinkle over the mushrooms.

Bake for 15–20 minutes until browned on top. Serve immediately.

2) Roasted Tomato Crostini

2 pints cherry tomatoes

7 whole garlic cloves, crushed

1 tsp. salt

½ tsp. red pepper flakes

pepper to taste

¼ cup plus 1 Tbsp. Extra Virgin Olive Oil

1 tsp. fresh thyme leaves

1 medium baguette, sliced

INSTRUCTIONS:
Preheat oven to 400°F.

In a medium bowl, combine cherry tomatoes, garlic cloves, salt, red pepper flakes, pepper and olive oil.

Pour on a sheet tray and roast tomatoes for 20 minutes, or until soft.

While tomatoes roast, combine remaining olive oil and fresh thyme in a medium bowl.

Once tomatoes are finished, toss with the olive oil thyme dressing. Spoon tomatoes over baguette slices; serve immediately.

INGREDIENTS:

1 cup quinoa

1/2 cup ground almonds

1 tablespoon flaxseed

Sea salt and pepper, to taste

3 spring onions, finely chopped

1/3 cup dried cranberries, chopped

A small bunch of fresh parsley, chopped

1 tablespoon olive oil

INSTRUCTIONS:

Measure 1 cup of quinoa, rinse well, and place into a pot. Add exactly double the volume of water and bring to a boil. Simmer, covered, for about 15 minutes until all the water is absorbed. Remove from the heat and leave to stand for 5 minutes.

Fluff up with a fork and transfer to a large mixing bowl. Leave to cool for about 10 minutes while you prepare the rest of the ingredients.

Preheat the oven to 390°F.

Line a baking sheet with baking paper.

Add the rest of the ingredients to the quinoa and stir everything together.

With your hands make balls (about 1 1/2 tablespoon-sized) and place onto lined baking sheet. If your hands get too sticky, wash them in between.

Bake for about 25–30 minutes until they look crispy and start to slightly brown.

Serve warm or cold.

A cheatsheet to generate documentation for your rails project on GH Pages

Top 3 Best Starters Recipes.

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