Update recipes/SalmonGnocchi.tex

recipes/SalmonGnocchi.tex

@@ -6,15 +6,15 @@
 %\dishother{\glutenfree} %  if you need more than one of the dish types? puts it in the other corner
 
 \begin{step}   %  TL=teaspoon, EL=Tablespoon
-	\cutext{4--5}{oz} (\cunum{120--150}{g}) boneless, skinless salmon fillets brought to room temp
+	4 $\times$ \cutext{4--5}{oz} (\cunum{120--150}{g}) boneless, skinless salmon fillets brought to room temp
-	\cutext{3/4}{TL} smoked paprika
+	\cutext{1}{TL} smoked paprika
-	\cutext{3/4}{TL} dried oregano
+	\cutext{1}{TL} dried oregano
-	\cutext{1/2}{TL} garlic powder
+	\cutext{3/4}{TL} garlic powder
-	\cutext{1/4--1/2}{TL} salt
+	\cutext{1/2}{TL} salt
 	\cutext{1/4}{TL} black pepper
 	\cutext{1/8}{TL} cayenne pepper
 \method
-	In a small pot or bowl combine the salmon seasoning, then evenly sprinkle over both sides of the fillets.
+	Combine the seasoning, then evenly sprinkle over both sides of the fillets.
 \end{step}
 
 \begin{step}   
@@ -28,7 +28,7 @@
 	\cutext{1}{EL} unsalted butter
 	\vspace{0.75em}
 \method
-	Add the butter and baste them for 1 more minute, or until it's just about cooked through and lightly charred on both sides. The salmon will lightly blacken from the seasoning, but you don't want to burn, so lower the temp slightly if you need to at any time throughout. Timings will depend on the thickness of the salmon and keep in mind it'll carry on cooking slightly as it rests.
+	Add the butter and baste fillets for 1 more minute, or until it's just about cooked through and lightly charred on both sides. The salmon will lightly blacken from the seasoning, but you don't want to burn, so lower the temp slightly if you need to at any time throughout. Timings will depend on the thickness of the salmon and keep in mind it'll carry on cooking slightly as it rests.
 \end{step}
 
 \begin{step}
@@ -43,18 +43,18 @@
 	\cutext{1}{cup} (\cunum[cup=ml]{1}{cup}) chicken stock
 	\cutext{4}{oz} (\cunum[oz=g]{4}{oz}) cream cheese (at room temp)
 	\cutext{4}{oz} (\cunum[oz=g]{4}{oz}) sun dried tomatoes (thinly sliced)
-	\cutext{1/4}{cup} (\cunum[cup=ml]{1/4}{cup}) freshly grated parmesan
+	\cutext{1/4}{cup} freshly grated parmesan
 	\cutext{2}{EL} finely diced fresh basil
-	\cutext{3}{oz} (\cunum[oz=g]{3}{oz}) baby spinach leaves
+	\cutext{3}{oz} (\cunum[oz=g]{3}{oz}) baby spinach leaves, chopped
 \method
-	Pour in the stock then stir in the cream cheese until fully blended {\small(I find this easiest with a whisk)}. \textit{On the side, bring a large pot of salted water to a boil.} Stir in the parmesan, sun dried tomatoes and basil, then stir in the spinach for \cunum{1--2}{min} until it starts to wilt.
+	Pour in the stock then stir in the cream cheese until fully blended. \\\textit{On the side, bring a large pot of salted water to a boil.} Stir in the parmesan, sun dried tomatoes and basil, then stir in the spinach for \cunum{1--2}{min} until it starts to wilt.
 \end{step}
 
 \begin{step}
 	\cutext{1}{lb} (\cunum[lb=g]{1}{lb}) gnocchi
 	\vspace{0.75em}
 \method
-	Add the gnocchi to pot of boiling water and cook for 1 minute or until it floats, then use a slotted spoon to transfer it straight into the pan.
+	Add the gnocchi to the pot of boiling water and cook for 1 minute or until it floats, then use a slotted spoon to transfer it straight into the pan.
 	
 	Give it a good stir until the sauce thickens and the gnocchi finishes cooking through, adding a splash more of the leftover gnocchi water if needed. Check for seasoning, then serve up and enjoy.
 \end{step}