Merge pull request 'add Buttermilk biscuits' (#2) from buttermilk-biscuits into master

Reviewed-on: #2

main.tex

@@ -67,7 +67,7 @@
 	\fi
 }
 
-\newcommand{\SnP}{Salt \& Pepper}
+\newcommand{\SnP}{salt \& pepper}
 
 %% Used for the headnote and in \showit
 %% If the text is small it is placed on one line;

orderedrecipes.tex

@@ -1,5 +1,5 @@
 \part{Breakfast}
-	\input{recipes/Granola.tex}
+	\input{recipes/ButtermilkBiscuits.tex}
 	\input{recipes/Lahsa.tex}
 	\input{recipes/Pancakes.tex}
 	\input{recipes/FluffierPancakes.tex}
@@ -7,6 +7,7 @@
 
 \newpage
 \part{Entrées}
+    \input{recipes/BasicPasta.tex}
 	\input{recipes/ChickenGyros.tex}
 	\input{recipes/ChickenSliders.tex}
 	\input{recipes/FauxLeftoverRice.tex}
@@ -27,16 +28,14 @@
 \newpage
 \part{Meal Prep}
 	\section{Breakfast}
-		\input{recipes/OatBalls.tex}\newpage
+    	\input{recipes/Granola.tex}
+		\input{recipes/OatBalls.tex}
+        \newpage
 	\section{Entrées}
 		\input{recipes/ChickenBLTPastaSalad.tex}
+		\input{recipes/LemonChickenOrzo.tex}
+		\input{recipes/SushiBake.tex}
 
-\newpage
-\part{Pasta}
-	\input{recipes/BasicPasta.tex}
-
-%\newpage
-%\part{Cakes}
 %\newpage
 %\part{Baking}
 

recipes/BBDblChocChip.tex

@@ -11,8 +11,8 @@ Brown butter. Add butter to a saucepan on med-high heat. Allow to melt and sligh
 \end{step}
 
 \begin{step}
-	\cutext{1}{cup} flour
-	\cutext{2/3}{cup} cocoa powder
+	\cunum{120}{g} flour
+	\cunum{56}{g} cocoa powder
 	\cutext{1}{TL} baking soda
 	\cutext{1}{TL} espresso powder (optional)
 	\cutext{1/2}{TL} salt	
@@ -21,8 +21,8 @@ Whisk together and set aside.
 \end{step}
 
 \begin{step}
-	\cutext{1/4}{cup} granulated sugar
-	\cutext{3/4}{cup} brown sugar
+	\cunum{50}{g} granulated sugar
+	\cunum{160}{g} brown sugar
 \method
 Once butter has cooled, add both sugars and mix to combine.
 \end{step}
@@ -41,8 +41,8 @@ Add vanilla and heavy cream, mix untill well combined.
 \end{step}
 
 \begin{step}
-	\cutext{1/2}{cup} semi-sweet chocolate chips
-	\cutext{1/2}{cup} dark chocolate chips (we like 72\%)
+	\cunum{85}{g} semi-sweet chocolate chips
+	\cunum{85}{g} dark chocolate chips (we like 72\%)
 \method
 Add drys to wets and gently fold until fully incorporated.
 

recipes/ButtermilkBiscuits.tex

@@ -0,0 +1,60 @@
+\recipe[Our go-to, works great to make a double batch and freeze them!]{Buttermilk Biscuits}[\textcolor{gray}{\small(double batch in gray)}]
+\serves{20 biscuits}
+\preptime{\cutext{50}{min}}
+\cooktime{\cutext{25}{min}}
+\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
+
+\culabel{dbl}{1} \cusetup{set-number-of-persons=2,recalculate-amount=true}
+
+
+\begin{step}
+	\cunum{452}{g}/\cunum{4}{cup} \textcolor{gray}{\small(\cunum<dbl>{452}{g})} self-rising flour
+	\cutext{2}{EL} \textcolor{gray}{\small(\cunum<dbl>{2}{EL})} baking powder
+	\cutext{1}{TL} \textcolor{gray}{\small(\cunum<dbl>{1}{TL})} baking soda
+\method
+	Whisk together in large bowl
+\end{step}
+
+\begin{step}
+	\cutext{340}{g}/\cunum{3/4}{lb}/3 sticks \textcolor{gray}{\small(\cunum<dbl>{340}{g})} salted butter, cold, cut into \cunum{1/2}{in} pieces or grated
+\method
+	Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas
+\end{step}
+	2 \textcolor{gray}{\small(4)} large eggs, beaten
+\begin{step}
+	Stir in with a wooden spoon until combined
+\method
+	
+\end{step}
+
+\begin{step}	
+	\cunum{340}{g}/\cutext{1 1/2}{cups} \textcolor{gray}{\small(\cunum<dbl>{340}{g})} buttermilk
+\method
+	Stir un until the dough comes together into a sticky mass. If it is too dry, add more buttermilk \cunum{1}{EL} at a time, mixing after each addition until it reaches the correct consistency
+
+	Cover the bowl and refrigerate for at least \cunum{30}{min} and up to overnight.
+\end{step}
+
+\begin{step}
+\method
+	Position a rack in the middle of the oven and preheat the oven to \cunum{400}{F}. Line a baking sheet with parchment paper
+
+	Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly \cunum{14}{in} across and about \cunum{1/2}{in} thick
+
+	Use a floured \cunum{2 3/4}{in} round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits
+
+	Transfer the biscuits to the prepared baking sheet, arranging them so that they are all touching
+\end{step}
+
+\begin{step}
+    1 \textcolor{gray}{\small(2)} large egg
+	\cutext{1}{EL} \textcolor{gray}{\small(\cunum<dbl>{1}{EL})} buttermilk
+\method
+	Beat together in a small dish. Brush the mixture on the top of the biscuits.
+
+	Bake until golden brown, \cutext{15--20}{min}. Let cool slightly in the pan on a rack (\cunum{5}{min})
+\end{step}
+
+Biscuits are best the day they are made (and ideally fresh out of the oven!). Store leftovers in an airtight container at room temperature for up to 2 days.
+
+Note: For longer storage, arrange the (raw) biscuits about \cunum{1/2}{in} apart on two parchment-lined baking sheets and freeze until solid. Transfer them to a bag and freeze. There is no need to thaw them before baking, use the same temp/time as above.

recipes/ChickenBLTPastaSalad.tex

@@ -6,7 +6,7 @@
 %\dishother{\glutenfree} %  if you need more than one of the dish types? puts it in the other corner
 
 \begin{step}
-    \cutext{2}{lb} chicken breast (weighed raw)
+    \cutext{2}{lb}/\cunum[lb=g]{2}{lb} chicken breast (weighed raw)
 \method
 	Cook as desired, dice afterwards.
 \end{step}

recipes/ChickenSliders.tex

@@ -7,13 +7,13 @@
 \begin{step}
 \cutext{1}{TL} garlic powder
 Salt to taste
-\cutext{1_1/2}{cup} bread crumbs
+\cunum{168}{g} bread crumbs
 \method
 Mix garlic powder, bread crumbs and salt together in small bowl.
 \end{step}
 
 \begin{step}
-\cutext{1}{lb} chicken breasts
+\cutext{1}{lb} / \cunum[lb=g]{1}{lb} chicken breasts
 \method
 Cut \& pound chicken. Dip chicken into flour, then eggs, then bread mix. Fry until golden brown.
 \end{step}

recipes/CoffeeCakeCookies.tex

@@ -5,8 +5,8 @@
 
 \begin{step}
    \cutext{1/2}{cup} (\cunum{113}{g}) butter softened
-   \cutext{1/2}{cup} (\cunum{100}{g}) vegetable oil
-   \cutext{1}{cup} (\cunum{215}{g}) brown sugar
+   \cunum{100}{g} vegetable oil
+   \cunum{215}{g} brown sugar
 \method
    Combine and mix for a couple minutes until dough is smooth. The mixture should be lighter in color and fluffy.
 \end{step}
@@ -20,7 +20,7 @@
 
 \begin{step}
    \cutext{2}{TL} cinnamon
-   \cutext{2_1/2}{cup} (\cunum{325}{g}) all-purpose flour
+   \cunum{325}{g} all-purpose flour
    \cutext{1/2}{TL} baking soda
    \cutext{1/2}{TL} baking powder
    \cutext{1/2}{TL} salt
@@ -30,8 +30,8 @@
 
 \begin{step}
    \cutext{1/4}{cup} butter softened (\cunum{56}{g})
-   \cutext{1/4}{cup} brown sugar (\cunum{54}{g})
-   \cutext{1/3 -- 1/2}{cup} flour (\cunum{43--65}{g})
+   \cunum{54}{g} brown sugar
+   \cunum{43--65}{g} flour
    \cutext{1/2}{TL} cinnamon
    \cutext{1}{pn} of salt
 \method
@@ -43,8 +43,8 @@
 \end{step}
 
 \begin{step}
-   \cutext{1/2}{cup} powdered sugar (\cunum{56}{g})
-   \cutext{1}{EL} milk (\cunum[EL=ml]{1}{EL})
+   \cunum{56}{g} powdered sugar
+   \cutext{1}{EL} milk
    splash of vanilla extract
 \method
 Combine in a small bowl and whisk until smooth and runny.

recipes/DatePinwheels.tex

@@ -6,8 +6,8 @@
 
 \begin{step}   %  TL=teaspoon, EL=Tablespoon
 	\cutext{500}{g} cut \& pitted dates
-	\cutext{2/3}{cup} sugar (\cunum{132}{g})
-	\cutext{2/3}{cup} water (\cunum{152}{g})
+	\cunum{132}{g} sugar
+	\cunum{152}{g} water
 
 \method
 	Cook until thick, stirring so it doesn't burn.
@@ -16,15 +16,15 @@
 \end{step}
 
 \begin{step}
-	\cutext{1}{cup} brown sugar
-	\cutext{1}{cup} white sugar
+	\cunum{213}{g} brown sugar
+	\cunum{198}{g} white sugar
 	3 eggs
 \method
 	Cream together
 \end{step}
 
 \begin{step}
-	\cutext{4}{cup} flour
+	\cunum{480}{g} flour
 	\cutext{1}{TL} baking soda
 	\cutext{1}{TL} vanilla extract
 	\cutext{1/4}{TL} salt

recipes/FauxLeftoverRice.tex

@@ -5,7 +5,7 @@
 \dishtype{\vegetarian}   %  options: vegetarian, glutenfree, freeze
 
 \begin{step}
-	\cutext{2}{cup} jasmine or other long-grain white rice
+	\cunum{200}{g} jasmine or other long-grain white rice
 \method
 	Rinse rice under cold running water until water runs clear.
 \end{step}

recipes/FluffierPancakes.tex

@@ -5,7 +5,7 @@
 \dishtype{\freeze}
 
 \begin{step}
-	\cutext{2}{cup} AP flour
+	\cutext{240}{g} AP flour
 	\cutext{3}{EL} sugar
 	\cutext{4}{TL} baking powder
 	\cutext{1/2}{TL} baking soda
@@ -16,15 +16,13 @@
 
 \begin{step}
 	 2 large eggs
-	\cutext{1/4}{cup} vegetable oil
-	\cutext{1_1/2}{cup} milk
-	\cutext{1/2}{TL} vanilla extract
+	\cutext{50}{g} vegetable oil
 \method
 	Whisk together in separate medium bowl until well combined.
 \end{step}
 
 \begin{step}
-	\cutext{1_1/2}{cup} milk
+	\cutext{340}{g} milk
 	\cutext{1/2}{TL} vanilla extract
 \method
 	Whisk into egg mixture.

recipes/FudgyBrownies42.tex

@@ -13,7 +13,7 @@
 \end{step}
 
 \begin{step}
-	\cunum{3.5}{oz}/\cunum[oz=g]{3.5}{oz} semisweet chocolate, chopped (chocolate chips work too)
+	\cunum{99}{g} semisweet chocolate, chopped (chocolate chips work too)
 	\cutext{4}{EL}/\cunum{56}{g} unsalted butter, cut into pieces
 	\cutext{1}{EL} unsweetened cocoa powder
 \method
@@ -21,7 +21,7 @@
 \end{step}
 
 \begin{step}
-	\cutext{1/2}{cup} \plus \cutext{2}{EL} sugar (\cunum{4_1/2}{oz}/ \cunum[oz=g]{4.5}{oz})
+	\cunum{128}{g} sugar
 	1 large egg \plus 1 large egg yolk
 	\cutext{1}{TL} vanilla extract
 	\cutext{1/4}{TL} salt
@@ -32,7 +32,7 @@
 \end{step}
 
 \begin{step}
-	\cutext{1/2}{cup} all-purpose flour (\cunum{2_1/2}{oz} / \cunum[oz=g]{2.5}{oz})
+	\cunum{60}{g} all-purpose flour
 \method
 	Stir in flour with rubber spatula until \textit{just} combined.
 

recipes/Granola.tex

@@ -6,12 +6,12 @@
 %\dishother{\glutenfree} %   if you need more than one of the dish types? puts it in the other corner
 
 \begin{step}
-   \cutext{5}{cup} rolled oats
-   \cutext{1}{cup} wheat bran
-   \cutext{1}{cup} coconut (optional)
-   \cutext{1/2}{cup} vegetable oil
-   \cutext{1}{cup} honey
-   \cutext{1/2}{cup} sunflower seeds
+   \cunum{565}{g} rolled oats
+   \cunum{64}{g} wheat bran
+   \cunum{53}{g} coconut (optional)
+   \cunum{99}{g} vegetable oil
+   \cunum{336}{g} honey
+   \cunum{70}{g} sunflower seeds
    \cutext{1}{EL} cinnamon
    \cutext{1}{EL} vanilla extract
 \method

recipes/Lembas.tex

@@ -4,7 +4,7 @@
 \cooktime{\cutext{15}{min}}
 
 \begin{step}
-	\cutext{1.5}{cup} AP flour
+	\cunum{180}{g} AP flour
 	\cutext{1}{TL} baking powder
 	\cutext{1/4}{TL} salt
 \method
@@ -18,10 +18,10 @@
 \end{step}
 
 \begin{step}
-	\cutext{1/3}{cup} sugar
+	\cunum{66}{g} sugar
 	\cutext{1}{TL} vanilla sugar
 	\cutext{1}{TL} cinnamon
-	\cutext{1/4}{cup} heavy cream
+	\cunum{57}{g} heavy cream
 \method
 	Add and mix one more time.
 \end{step}

recipes/LemonChickenOrzo.tex

@@ -0,0 +1,45 @@
+\recipe{Lemon Chicken Orzo}
+\serves{4--6}
+\preptime{\cutext{15}{min}}
+\cooktime{\cutext{40}{min}}
+\dishtype{\freeze}   %  options: vegetarian, glutenfree, freeze
+
+\begin{step}
+	\cutext{2}{lb} chicken breast (boneless, skinless)
+	\cutext{1}{EL} butter or olive oil
+	\cutext{1}{TL} dried oregano
+	\cutext{1}{TL} dried basil
+	\cutext{1}{TL} smoked paprika
+	\cutext{1}{TL} garlic powder
+	\SnP
+\method
+	Add butter to pan (12-in stainless). Pat dry chicken, mix seasonings and coat chicken
+
+	Add chicken to pan and cook on medium/medium-high for \cunum{5--6}{min} per side (or until \cunum{165}{F} internally)
+
+	Rest chicken on plate, do not clean pan
+\end{step}
+
+\begin{step}
+	\cutext{1.5}{cup} orzo (pasta)
+\method
+	Toast in same pan for a few minutes
+\end{step}
+
+\begin{step}
+	2 cloves garlic, finely diced or pressed
+	\cutext{2--3}{cup} chicken broth as needed
+\method
+	Add to pan and cook for \cutext{12--15}{min} or until the orzo is al dente
+\end{step}
+
+\begin{step}
+	\cutext{1/2}{cup} heavy cream
+	juice from 1 lemon
+	\cutext{3--4}{EL} grated parmesan cheese
+	juice from resting chicken plate
+\method
+	Mix in to orzo
+
+	Slice chicken and plate on top of a layer of Orzo
+\end{step}

recipes/OatBalls.tex

@@ -4,10 +4,10 @@
 %\dishtype{\mealprep}
 
 \begin{step}
-   \cutext{2}{cup} quick oats
-   \cutext{1/2}{cup} peanut butter
-   \cutext{1/4}{cup} honey
-   \cutext{1/4}{cup} mini chocolate chips
+   \cunum{180}{g} quick oats
+   \cunum{135}{g} peanut butter
+   \cunum{84}{g} honey
+   \cunum{45}{g} mini chocolate chips
    \cutext{2}{EL} chia seeds \textit{(optional)}
    \cutext{1}{EL} vanilla extract
    1 Banana, mashed

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
-   \cutext{3/4}{TL} smoked paprika
-   \cutext{3/4}{TL} dried oregano
-   \cutext{1/2}{TL} garlic powder
-   \cutext{1/4--1/2}{TL} salt
+	4 $\times$ \cutext{4--5}{oz} (\cunum{120--150}{g}) boneless, skinless salmon fillets brought to room temp
+	\cutext{1}{TL} smoked paprika
+	\cutext{1}{TL} dried oregano
+	\cutext{3/4}{TL} garlic powder
+	\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}

recipes/SushiBake.tex

@@ -0,0 +1,57 @@
+\recipe{Sushi Bake}[Preheat oven to \cunum{400}{F}, get out 8$\times$8/9$\times$9]
+\serves{8}
+\preptime{\cutext{45}{min}}
+\cooktime{\cutext{10}{min}}
+
+\begin{step}
+	\cunum{1/2}{lb} (\cunum[lb=g]{1/2}{lb}) salmon
+	olive oil
+	\SnP
+	garlic powder
+\method
+	Season salmon with seasonings\\
+	Bake until center reaches \cunum{145}{F}, usually in the oven at \cunum{400}{F}
+\end{step}
+
+\begin{step}
+	\cutext{2--3}{cup} cooked rice
+	\cutext{2}{EL} rice vinegar
+\method
+	Cook up some rice, season with rice vinegar
+\end{step}
+
+\begin{step}
+	\cunum{1/2}{lb} (\cunum[lb=g]{1/2}{lb}) imitation crab
+	
+\method
+	Add to large bowl, shred, and cut into bite-size pieces\\
+	Add cooked salmon \& shred
+\end{step}
+
+\begin{step}
+	\cutext{3}{oz} (\cutext[oz=g]{3}{oz}) cream cheese
+	\cutext{1/4}{cup} japanese mayo {\tiny(you can also use the white people kind)}
+	\cutext{1}{EL} siracha
+\method
+	Add to bowl \& mix\\
+	Preheat oven to \cunum{380}{F}
+\end{step}
+
+\begin{step}
+	cooked rice
+	seafood mixture
+	(optional) seaweed/furikake
+\method
+	Spread rice in layer on bottom, optionally add layer of shredded seaweed/furikake and add seafood mixture on top\\
+	Bake in oven at \cunum{380}{F} for \cunum{10}{min}
+\end{step}
+
+\begin{step}
+	siracha
+	mayo
+	(optional) scallions
+	(optional) sesame seeds
+\method	
+	Drizzle with siracha and mayo, garnishing with scallions, sesame seeds, or both\\
+	Scoop with seaweed or crackers, better warm but still good cold.
+\end{step}

recipes/TEMPLATE

@@ -6,7 +6,7 @@
 \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{1}{cup} AP (or GF) flour
+	\cunum{480}{g} AP (or GF) flour
 	\cutext{0.5}{cup} almond flour
 	\cutext{1}{TL} baking powder
 	\cutext{0.5}{TL} cinnamon

recipes/drinks/BerrySmoothies.tex

@@ -1,11 +1,11 @@
-\culabel{single}{3} \cusetup{set-number-of-persons=1,recalculate-amount=true}
+\culabel{single}{4} \cusetup{set-number-of-persons=1,recalculate-amount=true}
 
-\drink[Teddy's first smoothie and he loved it!]{Berry Good Smoothies}[Makes 3 x \cunum{300}{ml}/\cunum[ml=cup]{300}{ml} servings. \textcolor{gray}{\small(\curef{single} serving in gray)}]
+\drink[Teddy's first smoothie and he loved it!]{Berry Good Smoothies}[Makes 4 x \cunum{300}{ml}/\cunum[ml=cup]{300}{ml} servings. \textcolor{gray}{\small(\curef{single} serving in gray)}]
 
 Blend the following ingredients:
 
 \medskip\noindent
-\cutext{1_1/2}{cup}/\cunum{360}{g} \textcolor{gray}{\small(\cunum<single>{360}{g})} milk (usually oat milk)\\
-1 banana, in chunks\\
-\cutext{2}{cup}/\cunum{280}{g} \textcolor{gray}{\small(\cunum<single>{280}{g})} frozen berries\\
-\cutext{1/2}{cup}/\cunum{130}{g} \textcolor{gray}{\small(\cunum<single>{130}{g})} vanilla greek yoghurt {\small(if only plain is at hand, add \cunum{1}{TL} vanilla extract)}
+\cunum{480}{g} \textcolor{gray}{\small(\cunum<single>{480}{g})} milk (usually oat milk)\\
+2 bananas, in chunks\\
+\cunum{375}{g} \textcolor{gray}{\small(\cunum<single>{375}{g})} frozen berries\\
+\cunum{175}{g} \textcolor{gray}{\small(\cunum<single>{175}{g})} vanilla greek yoghurt {\small(if only plain is at hand, add \cunum{1}{TL} vanilla extract)}