Merge pull request #79 from marekkowalczyk/master

Typography

2 files changed, 12 insertions, 12 deletions

diff --git a/src/beef-jerky.md b/src/beef-jerky.md
index 0684accd6..5704231aa 100644
--- a/src/beef-jerky.md
+++ b/src/beef-jerky.md
@@ -19,9 +19,9 @@ This recipe for jerky is not heavily brined and flavored as commercial jerky is.
 
 1. Mince or press garlic.
 2. Mix all ingredients except beef to make brine.
-3. Slice beef into ¼" thick strips. Small chunks (about ¾") of stewing beef may also be used. If possible, cut along the grain of the meat rather than across it. It may be easier to freeze the meat before attempting to cut it, as this will stop the meat pulling and deforming so easily.
+3. Slice beef into ¼" (½ cm) thick strips. Small chunks, about ¾" (2 cm), of stewing beef may also be used. If possible, cut along the grain of the meat rather than across it. It may be easier to freeze the meat before attempting to cut it, as this will stop the meat pulling and deforming so easily.
 4. Marinate meat in overnight, or at least for an hour or two.
-5. Place meat on racks and dry in a food dehydrator at 145 °F (63 °C) for 6 - 8 hours. May be dried in a 150 °F (65 °C) oven with foil-covered racks. In oven, turn meat over 3 - 4 hours into drying time and reduce temperature to 130 °F (55 °C).
+5. Place meat on racks and dry in a food dehydrator at 145 °F (63 °C) for 6-8 hours. May be dried in a 150 °F (65 °C) oven with foil-covered racks. In oven, turn meat over 3-4 hours into drying time and reduce temperature to 130 °F (55 °C).
 6. Meat should bend but not break when properly dried.
 
 ## Note
diff --git a/src/potato-and-eggplant-curry.md b/src/potato-and-eggplant-curry.md
index c6cfa90b4..d6e095506 100644
--- a/src/potato-and-eggplant-curry.md
+++ b/src/potato-and-eggplant-curry.md
@@ -4,7 +4,7 @@ A simple and tasty curry that is easy to customise.
 
 ## Ingredients
 
-- 1 large eggplant (Aubergine)
+- 1 large eggplant (aubergine)
 - 2 medium potatoes
 - 3 tbsp olive oil
 - 2 onions (finely sliced)
@@ -12,27 +12,27 @@ A simple and tasty curry that is easy to customise.
 - 2 tsp garam masala
 - 2 tsp turmeric
 - 2 tsp ground coriander
-- 400ml can chopped tomatoes
-- 400ml can coconut milk
+- 400 ml can chopped tomatoes
+- 400 ml can coconut milk
 - rice
 
 ### Optional extras
-- Carrots
-- Red Peppers (Capsicums)
-- Paneer
+- carrots
+- red peppers (capsicums)
+- paneer
 
 ## Directions
 
-1. Heat the oven to approximately 200°C (392°F). 
-2. Cut the Eggplant into 1 cm (1/3 in) slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
+1. Heat the oven to approximately 200 °C (392 °F). 
+2. Cut the eggplant into 1 cm (⅓") slices and place on a tray. Cover with a layer of oil and bake for 20 minutes.
 3. Cook the sliced onions with oil until soft on medium (about 5-6 minutes).
 4. Add the garlic, garam masala, turmeric and ground coriander and allow to release aroma for a minute or two.
-5. Tip in the canned tomatos and coconut milk. Add the Eggplant, and chunks of potato.
+5. Tip in the canned tomatos and coconut milk. Add the eggplant, and chunks of potato.
   - It is possible to add additional vegetables at this step. I have on occasion added carrots and red peppers (capsicums).
 7. Cover and simmer for ~15-20 minutes. 
 8. Boil 2 serves of rice
 9. Remove the lid and cook for a further 5 minutes, or until reduced.
-  - A nice optional addition at this point is Paneer.
+  - A nice optional addition at this point is paneer.
 10. Serve with the rice
 
 ## Contribution