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ChickenLiverPate.tex
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ChickenLiverPate.tex
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\documentclass[11pt,a4paper]{article}
\usepackage[headheight=100pt]{geometry}
\usepackage{fancyhdr} % custom headers
\usepackage{amsmath} % measurement fractions
\usepackage{multicol} % multi column for ingredients
\usepackage[colorlinks = true, linkcolor = blue, urlcolor = blue, citecolor = blue, anchorcolor = blue]{hyperref} % links
\usepackage{siunitx} % degrees Celsius and measures
\usepackage{times} % alternate font
\usepackage{textcomp} % temperature
\pagestyle{fancy}
\fancyhf{} % clear header and footer
\fancyhead[L]{\fontsize{14}{10} \selectfont Jewish-Style Chicken Liver Pâté Recipe}
\begin{document}
I got this recipe from Jan Stuart, who got it from her mum, who got it from \dots
\subsection*{Ingredients}
\begin{itemize}
\item $ \qty{500}{\gram} $ chicken livers
\item $ 2 $ hard-boiled eggs, reserve $ 1 $ for the garnish
\item $ 1 $ onion, finely chopped
\item $ 5 $ tablespoons rendered chicken fat
\item salt \& pepper
\end{itemize}
\medskip
\subsection*{Method}
\begin{enumerate}
\item Gently saute the onion in fat until browned, but not burned.
\item Boil chicken livers till cooked and drain.
\item Blend chicken livers, onion, salt and pepper until smooth.
\item Add one egg and mix until the egg is broken up.
\item Add chicken fat to bind.
\item Let rest at room temperature for 30 minutes.
\item Chop remaining egg and sprinkle over the top.
\item Refrigerate at least 12 hours or overnight.
\end{enumerate}
\end{document}