Remove template recipes

src/recipes/coconut-lentil-soup.md

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-title: Soupe de lentille à la noix de coco
-image: /img/recipes/coconut-lentil-soup.jpg
-tags:
-  - Soupe 🥣
-  - Végétarien 🌿
-  - Vegan 🌱
-sourceLabel: Bon Appétit
-sourceURL: https://www.bonappetit.com/recipe/vegan-coconut-lentil-soup
-servings: 4
-ingredients:
-- 1 large onion
-- 6 garlic cloves
-- 3 tablespoons of grated ginger
-- 2 tablespoons virgin coconut oil
-- 5 teaspoons curry powder
-- 0.5 teaspoon cayenne pepper
-- 400g can unsweetened coconut milk
-- 150g split red lentils
-- 8 tablespoons unsweetened shredded coconut
-- 2 teaspoons kosher salt
-- 300g spinach
-- 1 can crushed tomatoes
-- plain whole-milk or non-dairy yogurt (for serving; optional)
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-
-Peel 1 onion and chop. Smash 6 garlic cloves with the flat side of your knife. Peel, then finely chop. Peel the ginger with a small spoon, then finely chop.
-
-Heat 2 Tbsp. oil in large Dutch oven over medium. Add onion and cook, stirring often, just until translucent, 6–8 minutes. Add garlic and ginger and cook, stirring often, until garlic is starting to turn golden, about 5 minutes. Add 5 tsp. curry powder and 0.5 tsp. cayenne and cook, stirring constantly, until spices are aromatic and starting to stick to bottom of pot, about 1 minute. Add the coconut milk and stir to loosen spices, then stir in the lentils, the shredded coconut, 2 tsp. salt, and 1 liter of water.
-
-Bring to a boil over medium-high heat, then reduce heat to medium-low to keep soup at a gentle simmer. Cook, stirring occasionally, until lentils are broken down and soup is thickened, 25–30 minutes.
-
-Meanwhile, coarsely chop the spinach. Add spinach and the tomatoes to pot and stir to combine. Taste and season with more salt. Simmer just to let flavors meld, about 5 minutes. Taste and season again with more salt.
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-Ladle soup into bowls. Top with yogurt, if desired.

src/recipes/courgette-lemon-risotto.md

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-title: Risotto courgette & citron
-image: /img/recipes/courgette-lemon-risotto.jpg
-tags:
-  - Italien 🇮🇹
-  - Végétarien 🌿
-  - Préférée ⭐
-time: 50 min
-servings: 2
-sourceLabel: BBC good food
-sourceURL: https://www.bbcgoodfood.com/recipes/courgette-lemon-risotto/
-ingredients:
-  - 50g butter
-  - 1 onion, finely chopped
-  - 1 large garlic clove crushed
-  - 180g risotto rice
-  - 1 vegetable stock cube
-  - zest and juice 1 lemon
-  - 2 lemon thyme sprigs
-  - 250g courgette diced
-  - 50g parmesan (or vegetarian alternative) grated
-  - 2 tbsp crème fraîche
----
-
-Melt the butter in a deep frying pan. Add the onion and fry gently until softened for about 8 mins, then add the garlic and stir for 1 min. Stir in the rice to coat it in the buttery onions and garlic for 1-2 mins.
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-Dissolve the stock cube in 1 litre of boiling water, then add a ladle of the stock to the rice, along with the lemon juice and thyme. Bubble over a medium heat, stirring constantly. When almost all the liquid has been absorbed, add another ladle of stock and keep stirring. Tip in the courgette and keep adding the stock, stirring every now and then until the rice is just tender and creamy.
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-To serve, stir in some seasoning, the lemon zest, Parmesan and crème fraîche.

src/recipes/simple-brownies.md

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-title: Brownies simples
-image: https://ichef.bbci.co.uk/food/ic/food_16x9_1600/recipes/richchocolatebrownie_1933_16x9.jpg
-tags:
-  - Douceurs 🍬
-  - Gateeau 🍰
-  - Végétarien 🌿
-  - Partageable
-  - Préférée ⭐
-time: 45 min
-servings: 4
-sourceLabel: BBC good food
-sourceURL: https://www.bbc.co.uk/food/recipes/richchocolatebrownie_1933/
-ingredients:
-  - 225g butter (preferably unsalted)
-  - 450g caster sugar
-  - 140g dark chocolate broken into pieces
-  - 5 free-range medium eggs
-  - 110g plain flour
-  - 55g cocoa powder
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-
-Heat the oven to 190C/170C Fan/Gas 5. Line a 20x30cm baking tin with baking paper.
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-Gently melt the butter and the sugar together in a large pan. Once melted, take off the heat and add the chocolate. Stir until melted.
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-Beat in the eggs, then stir in the flour and the cocoa powder.
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-Pour the brownie batter into the prepared tin and bake for 30–35 minutes, or until the top of the brownie is just firm but there is still a gentle wobble in the middle.
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-Take out of the oven and leave to cool in the tin. Cut the brownies into 5cm squares when only just warm, or completely cool.