All posts by cdstealer

Vegan

Cashew Nut Roast with Sage and Onion stuffing

Ingredients

30g/1oz of vegan margarine
2 sticks of celery, finely chopped
1 medium leek, finely chopped
1 and a half cups of hot water
1 teaspoon of yeast extract or Stock powder
550g/16oz of ground cashew nuts (or other nuts of your choice – almonds work well too)
2 Tablespoons of soya flour
2 teaspoons of fresh herbs – winter savoury is great (if using dried 1 teaspoon)
160g/6oz of white bread crumbs.
salt and pepper to taste
sage and onion stuffing

Method

  • Melt the margarine (in a large pan for mixing) and cook the celery and leek in it for a few minutes.
  • Mix the yeast extract into the hot water (alternatively you could use any stock you like) and add this to the leek and celery.
  • Stir in the soya flour, nuts, herbs, breadcrumbs and salt and pepper and mix well.
  • Allow to cool slightly while you grease a loaf tin.
  • Place half the nut roast mixture in the tin and press down well – then add the sage and onion stuffing (pressing down well again) and place the rest of the nut roast mixture on top.
  • Bake in the oven for about 40 minutes at 180C/360F then turn
    out of the tin and slice.
Vegan

Mince Pies

Ingredients

350g/12oz mincemeat
200g/7oz plain flour, sifted
40g/1.5oz golden caster sugar (or coconut sugar)
75g/2.75oz ground almonds
125g/4.5oz unsalted margarine (pure soy)
1 egg replacer
2-3 tablespoons water
Soy milk, to glaze (optional)

Method

  • Lightly grease a 12-hole pie or patty tin. Tip the mincemeat into a bowl and stir so that the liquid is evenly distributed.
  • Place the flour, sugar, almonds and butter in a food processor and
    process briefly until resembling breadcrumbs, then slowly add the
    water through the feeder tube.
  • Bring the mixture together with your hands, wrap in clingfilm and chill for an hour or so. Thinly roll out the pastry on a floured surface. Cut out 12 circles with a fluted pastry cutter, large enough to fill the base of the prepared tin. Press gently into each hole, then fill with the mincemeat.
  • Cut out another 12 slightly smaller discs and use to cover the
    mincemeat. Press the edges together to seal. Make a small slit in the top of each, then brush lightly with soy milk. Chill for about 30 minutes. Meanwhile, preheat the oven to 200C/400F/Gas 6.
  • Bake the pies for 20 minutes until golden brown. Remove to a wire
    rack and serve warm.
Vegan

Butternut Squash Risotto

Ingredients:

1 butternut squash
4 tbsp light olive oil
600ml vegetable stock
50g unsalted margarine (pure soy)
1 small onion, finely chopped
1 celery stick, finely chopped
2 garlic clove, crushed
1 bay leaf
1 tsp fresh thyme leaves, picked
140g risotto rice (carnaroli is nice)
100ml white wine
50g Parmesan (violife)

Method:

  • Heat oven to 200C/180C fan/ gas 6. Peel the squash and separate the bulbous seed-bearing section from the slender end. Chop the slender end into 2cm cubes, toss in half the oil, season lightly and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 30 mins. Cut the bulb in half and scrape out the seeds with a spoon – you can keep these to toast in the oven and sprinkle over salads. Chop the flesh into 2cm pieces. Warm the vegetable stock in a small pan, set over a low heat. Drop in squash and leave to gently poach.
  • While the squash is roasting, warm a medium-size frying pan over a gentle heat. Add the remaining olive oil and half the butter, followed by the onion. Cover and cook for 3 mins until the onion turns translucent. Stir in the celery, garlic, herbs and a few turns of pepper (no salt at this stage). Cover again and cook for a further 2 mins. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins – this will help to develop the toasty aroma of the rice without burning the veg.
  • Turn up the heat, stir in the wine and let it bubble away to almost nothing. Reduce the heat and start adding the stock. Add one ladle at a time, stirring gently but constantly during each addition. The idea is to encourage the rice to absorb the liquid and soften, but also give up its starch to thicken the remaining broth. Don’t stir too aggressively or you will end up with a pan of mush. When the stock has been absorbed, it’s time to add the next ladleful and so on. It will take about 15 mins to reach the final ladle of stock. By this time the squash in the stock should have softened. Mash it up with the remaining stock and stir into the risotto.
  • Turn off the heat, dot the top of the risotto with remaining butter and most of the Parmesan, cover, leave to rest for 2 mins, then stir through and check the seasoning. Spoon the risotto into shallow bowls and sprinkle the roasted squash and leftover Parmesan on top.
Vegan

Tofu Quiche

Prep time: 30 minutes
Cook time: 40 minutes

Makes 4 individual flans

Ingredients

Pastry

  • 8 oz (240g) plain flour
  • pinch of salt
  • 4 oz (120g) vegan margarine
  • 2-3 tablespoons cold water
  • 1/2 Tsp Turmeric

Preparation method (pastry)

  1. Place the dry ingredients into the processor.
  2. Add the margarine when the processor is on a low speed, in small pieces.
  3. Keep the processor on medium and add the water. Increase the processor gradually until all the ingredients combine.
  4. Stop when the pastry forms a ball.
  5. Knead lightly to form a ball. Cover in clingfilm and refrigerated until needed.

Filling

  • 12.3 oz/390g extra firm silken tofu, patted dry
  • 2 Tbsp nutritional yeast
  • 3 Tbsp hummus
  • Sea salt and black pepper (to taste)
  • 250g Halved Chestnut mushrooms
  • 1 Sweet pointed pepper
  • 60g chopped broccoli

Instructions

  1. Preheat oven to 180C(fan).
  2. Prep veggies and add to a baking sheet. Toss with 2 Tbsp olive oil and a healthy pinch each salt and pepper and toss to coat. Place in the oven for approx. 10 mins.
  3. Line the flan tin with the pastry
  4. blind bake for ~10 minutes.
  5. Remove the tin foil and baking beans, then bake for a further 5 mins.
  6. To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus.
  7. Place the veggies in mixing bowl and top with the tofu mixture. Toss to coat.
  8. Spoon in the filling.
  9. Bake quiche at 180C degrees for a total of 40-45 minutes or until then top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil.
Splunk

Useful Splunk Tips

Disable the "open in search" function in a dashboard.

<option name="link.visible">false</option>

One shot log ingestion: (super useful!)

$SPLUNK_HOME/bin/splunk add oneshot "/path/to/file" -index <index> -sourcetype <sourcetype> -auth admin:changeme

Remove indexed logs

splunk cmd btprobe -d $SPLUNK_DB/fishbucket/splunk_private_db --file --reset

track files being read

https://<server>:8089/services/admin/inputstatus/TailingProcessor%3AFileStatus

Vegan

Vegan Pumpkin Cinnamon Rolls

THIS IS A WORK IN PROGRESS AND STILL BEING TWEAKED!

Ingredients

Dough

4½ tsp yeast
5 cups (approx 680g) plain flour
1 tsp salt
2 tsp cinnamon
¼ tsp ginger
¼ tsp ground cloves
¼ tsp nutmeg
2 tbsp agave nectar
150ml warmed milk of choice (I used organic soya milk)
1 tbsp grapeseed oil (I used coconut oil)
1 tsp of No Egg
1 can (340g) pumpkin puree

Filling

½ cup agave nectar
1 tbsp cinnamon
½ tbsp vegetable shortening, (I use spectrum butter flavor)
¼ cup each of raisins and pecans, optional

Directions

In mixer bowl, mix pumpkin purée, oil, milk and flaxseed meal together.

In a separate bowl, mix together the dry ingredients.

Pour the dry ingredients into the mixer bowl a little bit at a time and incorporate with the wet ingredients. Turn the dough out onto the counter coated with some of the remaining flour. Knead the remaining flour into the dough until it is used up and you have a smooth, elastic dough.

Put the dough into a bowl coated with cooking spray and lightly spray the top of the dough. Cover with plastic wrap and set in a warm place to rise. Let it rise until doubled, about 1 hour.

Combine the honey, cinnamon, shortening, chopped pecans and raisins (if using) in a small bowl, set aside. Transfer the risen dough to a work surface, and pat or roll it into a 16″ x 12″ rectangle. Spread the mix over the dough.

Roll the dough into a log the long way. Cut the roll into even slices (I got 12 rolls). Place slices in a greased 8 inch square baking pan sprayed with cooking spray. Cover and let rise until almost doubled, about 45 minutes. Bake at 350F (180C) for 30-40 minutes until they turn golden brown across the centre.

Remove from oven and let cool about 15 minutes. Drizzle with your favorite frosting or eat plain. YUM!

 

Vegan

Mushroom Shroganoff.

Ingredients

1 tbsp coconut oil
1 onion, diced
1 clove garlic, crushed
a yellow pepper, diced
400g mushrooms, sliced (*I used 1/2 white & 1/2 Chestnut)
1 tsp dried coriander
1 tsp mixed spice
400ml tin of coconut milk (*I drained the fluid and used approx. 300ml of solid)

Notes

This is lovely with a mix of white and brown mushrooms too. Serve with boiled rice, salad tossed in vinaigrette and garlic bread (made with vegan marg or olive oil). Yum!

Method

Gently fry the onion, garlic and yellow pepper in the olive oil for a couple of mins until starting to soften.

Add the mushrooms, turn the heat up and cook until starting to brown.

Add the rest of the ingredients, stir well, season to taste and reduce the heat so that it bubbles gently for 15 to 30 mins, stirring occasionally. (The sauce should reduce and thicken to a lovely creamy consistency.)

That's it!

Splunk

Splunk Dropdown Menu

You can create drop down menus in most apps eg search or a custom one.  This can be achieved creating the following path:

/opt/splunk/etc/apps/<app_name>/local/data/ui/nav

Then created the file default.xml.  An example of the content is:

<nav search_view="search" color="#002B48">
 <view name="search" default='true' />
 <collection label="Dashboards">
 <collection label="Business Intelligence">
 <view name="betting_stats" />
 </collection>
 <collection label="Native Mobile Intelligence">
 <view name="crittercism_overview" />
 <view name="crittercism_trends" />
 </collection>
 <collection label="Operational Intelligence">
 <view name="operational_intelligence" />
 </collection>
 <collection label="Social Media Posture">
 <view name="social_media_posture" />
 </collection>
 </collection>
</nav>

The second line is the view that is loaded.  This can be a dashboard or as above, I've just used the default search view.  Below that are each option in the menu separated by the "<collection>" tags.
Each view name is the name of the dashboard to open.

Example

Splunk

Useful Splunk searches.

List all agents and versions :)

index=_internal source=*metrics.log group=tcpin_connections | eval sourceHost=if(isnull(hostname), sourceHost,hostname) | dedup sourceHost | where sourceIp != sourceHost | table sourceHost sourceIp os version | sort 0 version

List all sourcetypes and event dates

| metadata type=sourcetypes index=* | convert ctime(firstTime) ctime(lastTime) | table firstTime lastTime sourcetype | sort +firstTime

List sources and size

index="_internal" source="*metrics.log" group="per_source_thruput"| eval GB=kb/1024/1024 | chart sum(GB) by series | sort - sum(GB)

List License days remaining

| rest /services/licenser/licenses | search group_id="enterprise" status="valid" OR status="expired" | rename group_id as Type | rename splunk_server as "Splunk Server" | eval "Quota (GB)"=(quota/1024/1024/1024) | eval now=now() | eval "Days Remaining"=(expiration_time-now)/86400 | eval "Expiration Time"=strftime(expiration_time, "%Y-%m-%d  %H:%M:%S") | eval "Days Remaining"=round('Days Remaining', 0) | table "Type" "Quota (GB)" "Expiration Time" "Days Remaining" "Splunk Server" status | where 'Days Remaining' < 10

List index size per day

index=_internal source="*license_usage.log"
| eval indexname = if(len(idx)=0 OR isnull(idx),"(UNKNOWN)",idx)
| eval sourcetypename = st
| bin _time span=1d
| stats values(poolsz) as poolsz sum(b) as b by _time, pool, indexname, sourcetypename
| eval GB=(b/1024/1024/1024)
| eval pool=(poolsz/1024/1024/1024)
| fields _time, indexname, sourcetypename, GB, pool
| search indexname=* sourcetypename=*
| stats sum(GB) as GB by _time indexname
| eval GB = round(GB,4)

List index size per indexer

| rest /services/data/indexes
| where disabled = 0
| search title= "wh_aws"
| eval currentDBSizeGB = round( currentDBSizeMB / 1024)
| where currentDBSizeGB > 0
| eval maxTotalDataSizeMB = round( maxTotalDataSizeMB / 1024)
| eval frozenTimePeriodInSecs= round( frozenTimePeriodInSecs / 60 /60/ 24)
| eval first_event=strptime(minTime,"%Y-%m-%dT%H:%M")
| eval last_event=strptime(maxTime,"%Y-%m-%dT%H:%M")
| eval TimeDiff=last_event-first_event | eval TimeDiff = round(TimeDiff/60/60/24,2)
| table splunk_server title summaryHomePath_expanded minTime maxTime currentDBSizeGB totalEventCount frozenTimePeriodInSecs maxTotalDataSizeMB TimeDiff
| eval diff=(latest-earliest)
| rename minTime AS earliest maxTime AS latest summaryHomePath_expanded AS index_path currentDBSizeGB AS Size(GB) totalEventCount AS Count frozenTimePeriodInSecs AS Days maxTotalDataSizeMB AS "Max(GB)" title AS index TimeDiff as "Duration"

List users

|rest /services/authentication/users splunk_server=local |fields title type realname email roles | nomv roles| rename title as Username type as Authentication realname as "Full Name" email as Email roles as Roles

List sourcetypes where data is older than X

| tstats latest(_time) as latest where index=* by sourcetype host index | where latest < relative_time(now(), "-4h") | convert ctime(latest)

List indexes on remote search head

| rest /services/data/indexes | search NOT (title="_*" OR title="history" OR title="summary" OR title="example" OR title="main" OR title="splunklogger") | dedup title | table title currentDBSizeMB maxTotalDataSizeMB totalEventCount minTime maxTime

# Find top hosts

| tstats count by host | eventstats sum(count) as total | eval percentage = round(count/total*100,0) | fields - total | sort - count | head 40