Update a few recipes

recipes/adjarski.md

@@ -14,6 +14,8 @@ ingredients: |-
   * Mozzarella/sulguni cheese
   * Feta cheese (Greek or Bulgarian)
   * Eggs
+lang: en
+related: ''
 ---
 Mix equal amounts of flour and water (one cup each) and yeast (dry or fresh yeast). You need 1 tablespoon of yeast for each cup of flour. Cover the mixture and place it in your refrigerator for 24 hours.
 

recipes/bagels.md

@@ -3,13 +3,13 @@ title: Bagels
 tags: amazing bread
 source: 'http://www.sophisticatedgourmet.com/2009/10/new-york-style-bagel-recipe/'
 image: bagels.jpg
+ingredients: |-
+  * **2 tsp** active dry yeast
+  * **1 1/2 tbsp** granulated sugar
+  * **1 1/4 cups** warm water (may need ± 1/4 cup more)
+  * **500g** bread flour or high gluten flour
+  * **1 1/2 tsp** salt
 ---
-* 2 teaspoons of active dry yeast
-* 1 1/2 tablespoons of granulated sugar
-* 1 1/4 cups of warm water (you may need ± 1/4 cup more, I know I did)
-* 3 1/2 cups (500g) of bread flour or high gluten flour(will need extra for kneading)
-* 1 1/2 teaspoons of salt
-
 In 1/2 cup of the warm water, pour in the sugar and yeast. Do not stir. Let it sit for five minutes, and then stir the yeast and sugar mixture, until it all dissolves in the water.
 
 Mix the flour and salt in a large bowl. Make a well in the middle and pour in the yeast and sugar mixture.
@@ -20,16 +20,16 @@ On a floured countertop, knead the dough for about 10 minutes until it is smooth
 
 Lightly brush a large bowl with oil and turn the dough to coat. Cover the bowl with a damp dish towel. Let rise in a warm place for 1 hour, until the dough has doubled in size. Punch the dough down, and let it rest for another 10 minutes.
 
-Carefully divide the dough into 8 pieces (I used a scale to be extra precise, but it’s not necessary). Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured below). Repeat with 7 other dough rounds.
+Carefully divide the dough into 8 pieces. Shape each piece into a round. Now, take a dough ball, and press it gently against the countertop (or whatever work surface you’re using) moving your hand and the ball in a circular motion pulling the dough into itself while reducing the pressure on top of the dough slightly until a perfect dough ball forms (as pictured below). Repeat with 7 other dough rounds.
 
 Coat a finger in flour, and gently press your finger into the center of each dough ball to form a ring. Stretch the ring to about ⅓ the diameter of the bagel and place on a lightly oiled cookie sheet. Repeat the same step with the remaining dough.
 
-After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 425ºF / 220ºC / Gas Mark 7.
+After shaping the dough rounds and placing them on the cookie sheet, cover with a damp kitchen towel and allow to rest for 10 minutes. Meanwhile, preheat your oven to 220 ºC.
 
 Bring a large pot of water to a boil. Reduce the heat. Use a slotted spoon or skimmer to lower the bagels into the water. Boil as many as you are comfortable with boiling. Once the bagels are in, it shouldn’t take too long for them to float to the top (a couple seconds). Let them sit there for 1 minute, and them flip them over to boil for another minute. Extend the boiling times to 2 minutes each, if you’d prefer a chewier bagel (results will give you a more New York Style bagel with this option).
 
-If you want to top your bagels with stuff, do so as you take them out of the water, you may use the “optional toppings” (listed above) to top the bagels and if you’re risky like me, make a combination of the toppings to top the bagels with, but before hand, you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.
+If you want to top your bagels with stuff, do so as you take them out of the water. But before hand you will need to use an egg wash to get the toppings to stick before putting the bagels into the oven.
 
 Once all the bagels have boiled (and have been topped with your choice of toppings), transfer them to a lightly oiled baking sheet.
 
-Bake for 20 minutes, until golden brown.
+Bake for 20 minutes, until golden brown.

recipes/chicken-curry.md

@@ -1,8 +1,7 @@
 ---
-
-title:  "Chicken Curry"
+title: Chicken Curry
 tags: amazing chicken india indian dinner
-serves: "4"
+serves: '4'
 rating: 5
 related: naan
 ---

recipes/potatoes-au-gratin.md

@@ -1,9 +1,8 @@
 ---
-
-title:  "French Potatoes au gratin"
+title: French Potatoes au gratin
 tags: amazing potatoe
-source: http://thymefoodblog.com/2011/03/s.html
-serves: "2"
+source: 'http://thymefoodblog.com/2011/03/s.html'
+serves: '2'
 ---
 * 500 g Yukon Gold or russet potatoes
 * 1 cup whipping or heavy cream

recipes/souffle.md

@@ -1,8 +1,8 @@
 ---
-title:  "Hot Chocolate Soufflé"
+title: Hot Chocolate Soufflé
 tags: amazing soup tomato italy italian
-source: http://www.bbcgoodfood.com/recipes/2922/hot-chocolate-souffl-
-serves: "4"
+source: 'http://www.bbcgoodfood.com/recipes/2922/hot-chocolate-souffl-'
+serves: '4'
 rating: 4
 image: souffle.jpg
 ---

src/templates/recipeTemplate.js

@@ -87,11 +87,24 @@ export const recipeForm = {
       timeFormat: false,
       description: 'Date when the recipe was created, YYYY-MM-DD',
     },
+    {
+      name: 'frontmatter.lang',
+      component: 'select',
+      label: 'Language',
+      description: 'Language of the recipe',
+      options: ['en', 'cz', 'se'],
+    },
     {
       label: 'Serves',
       name: 'frontmatter.serves',
       component: 'text',
     },
+    {
+      label: 'Related recipes',
+      name: 'frontmatter.related',
+      description: 'Space-separated list of filenames of related recipes',
+      component: 'text',
+    },
     {
       label: 'Source',
       name: 'frontmatter.source',