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authorSzymon Szukalski <szymon@skas.io>2024-11-25 14:28:36 +1100
committerSzymon Szukalski <szymon@skas.io>2024-11-25 14:28:36 +1100
commit0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c (patch)
tree35ba1fb3d3aec4dbc94800657af28869e1fceb05 /Recipes/Mushroomy Woodland Pasta.html
parent430490952c4f1ccdfce10181650ed2b56f490087 (diff)
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+<!doctype html>
+<html>
+ <head>
+ <meta charset="UTF-8" />
+ <style type="text/css">
+ /* Shared styles */
+ body {
+ font-family: Helvetica, sans-serif;
+ font-size: 16px;
+ color: #34302e;
+ margin: 0.25in;
+ }
+ .name {
+ font-size: 18px;
+ font-family: Helvetica, sans-serif;
+ font-weight: normal;
+ margin: 0 0 10px 0;
+ }
+ .categories {
+ color: #605d5d;
+ font-size: 14px;
+ font-family: Helvetica, sans-serif;
+ font-style: italic;
+ }
+ .rating {
+ color: #d10505;
+ font-size: 14px;
+ }
+ .metadata {
+ font-size: 14px;
+ }
+ .infobox p {
+ margin: 0;
+ line-height: 150%;
+ }
+ .subhead {
+ color: #d10505;
+ font-weight: bold;
+ font-size: 14px;
+ text-transform: uppercase;
+ margin: 10px 0;
+ }
+
+ .ingredients p {
+ margin: 4px 0;
+ }
+ /* To prevent nutrition/directions from getting too close
+ to ingredients */
+ .ingredients {
+ padding-bottom: 10px;
+ }
+ .clear {
+ clear: both;
+ }
+ a {
+ color: #4990e2;
+ text-decoration: none;
+ }
+ /* Full page specific styles */
+ .text {
+ line-height: 130%;
+ }
+ .photobox {
+ float: left;
+ margin-right: 14px;
+ }
+ .photo {
+ max-width: 140px;
+ max-height: 140px;
+ width: auto;
+ height: auto;
+ }
+
+ .inline-image {
+ max-width: 25%;
+ max-height: 25%;
+ width: auto;
+ height: auto;
+ }
+ .photoswipe {
+ border: 1px #dddddd solid;
+ cursor: pointer;
+ }
+ .pswp__caption__center {
+ text-align: center !important;
+ }
+ .recipe {
+ page-break-after: always;
+ }
+ .recipe:first-child {
+ border-top: 0 none;
+ margin-top: 0;
+ padding-top: 0;
+ }
+ </style>
+ </head>
+ <body>
+ <!-- Recipe -->
+ <div class="recipe" itemscope itemtype="http://schema.org/Recipe">
+ <div class="infobox">
+ <!-- Image -->
+
+ <div class="photobox">
+ <a
+ href="https://production-media.gousto.co.uk/cms/mood-image/320.WoodlandGnocchiV.-x200.jpg"
+ >
+ <img
+ src="Images/46AE00DC-8166-4BDE-BCFC-79C74FA76CAE/9C7D65B7-2182-49FC-BB01-E98A8B6E80A9.jpg"
+ itemprop="image"
+ class="photo photoswipe"
+ />
+ </a>
+ </div>
+
+ <!-- Name -->
+ <h1 itemprop="name" class="name">Mushroomy Woodland Pasta</h1>
+
+ <!-- Info -->
+
+ <!-- Rating, categories -->
+ <p itemprop="aggregateRating" class="rating" value="0"></p>
+
+ <p itemprop="recipeCategory" class="categories">Gousto</p>
+
+ <p class="metadata">
+ <!-- Cook time, prep time, servings, difficulty -->
+
+ <b>Total Time: </b><span itemprop="totalTime">40 min</span>
+
+ <b>Servings: </b><span itemprop="recipeYield">2 or 4 servings</span>
+
+ <!-- Source -->
+
+ <b>Source: </b>
+
+ <a
+ itemprop="url"
+ href="https://www.gousto.co.uk/cookbook/vegetarian-recipes/mushroomy-woodland-pasta"
+ >
+ <span itemprop="author">gousto.co.uk</span>
+ </a>
+ </p>
+
+ <div class="clear"></div>
+ </div>
+
+ <div class="left-column">
+ <!-- Ingredients -->
+
+ <div class="ingredientsbox">
+ <h3 class="subhead">Ingredients</h3>
+ <div class="ingredients text">
+ <p class="line" itemprop="recipeIngredient">
+ <strong>150</strong>g baby leaf spinach
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1/2</strong> pot of double cream (113ml) †
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>150</strong>g portobello mushrooms
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>200</strong>g conchiglie †
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong> tbsp Dijon mustard †
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>5</strong>g thyme
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>3</strong> garlic cloves
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong> red onion
+ </p>
+ </div>
+ </div>
+
+ <!-- Nutrition (in two-column mode it goes below the ingredients) -->
+ </div>
+
+ <div class="right-column">
+ <!-- Description -->
+
+ <!-- Directions -->
+
+ <div class="directionsbox">
+ <h3 class="subhead">Directions</h3>
+ <div itemprop="recipeInstructions" class="directions text">
+ <p class="line">
+ Instructions for 2 [for 3] [for 4] portion recipe
+ </p>
+ <p class="line">1. Boil a kettle</p>
+ <p class="line">
+ Bring a pot (with a matching lid) of boiled water back to the boil
+ with a pinch of salt over a high heat
+ </p>
+ <p class="line">Peel and finely slice the red onion[s]</p>
+ <p class="line">
+ 2. Heat a large, wide-based pan with 2 tbsp [3 tbsp] olive oil
+ over a low heat
+ </p>
+ <p class="line">
+ Once hot, add the sliced onion with a pinch of salt and a pinch of
+ sugar
+ </p>
+ <p class="line">
+ Cook for 8-10 min or until slightly softened and caramelised
+ </p>
+ <p class="line">
+ 3. Meanwhile, add the conchiglie to the pot of boiled water
+ </p>
+ <p class="line">
+ Boil for 8-10 min or until cooked with a slight bite
+ </p>
+ <p class="line">
+ 4. Meanwhile, cut the portobello mushrooms into wedges
+ </p>
+ <p class="line">Peel and thinly slice the garlic cloves</p>
+ <p class="line">
+ Strip the thyme leaves from the woody stalks and discard the
+ stalks
+ </p>
+ <p class="line">Chop the thyme leaves roughly</p>
+ <p class="line">
+ 5. Once the onions are soft and caramelised, add the mushrooms,
+ thyme leaves and half of the garlic
+ </p>
+ <p class="line">Increase the heat to medium</p>
+ <p class="line">
+ Cook for 5-10 min or until the mushrooms are tender and brown
+ (lower the heat to prevent burning if necessary)
+ </p>
+ <p class="line">
+ 6. Meanwhile, drain the conchiglie in a colander and reserve the
+ pot
+ </p>
+ <p class="line">
+ Return the pot to a medium heat with 2 tbsp [4 tbsp] olive oil
+ </p>
+ <p class="line">
+ Once hot, add the remaining garlic with a pinch of salt
+ </p>
+ <p class="line">
+ Stir for 1 min before adding the baby spinach, stirring
+ continuously until wilted
+ </p>
+ <p class="line">
+ 7. Once wilted, add half [all] of the double cream
+ </p>
+ <p class="line">Stir in the Dijon mustard and plenty of pepper</p>
+ <p class="line">
+ Cook the cream until reduced by half or until it&apos;s thickened
+ into a sauce (approx. 3-6 min)
+ </p>
+ <p class="line">
+ Once thickened, add the creamed spinach and conchiglie to the
+ mushroom pan
+ </p>
+ <p class="line">
+ Return the mushroom pan to a low heat and stir until everything is
+ coated and warmed
+ </p>
+ <p class="line">
+ Season generously with salt and pepper, serve in bowls and enjoy!
+ </p>
+ </div>
+ </div>
+
+ <!-- Notes -->
+
+ <!-- Nutrition (in regular mode it goes below the notes) -->
+
+ <!-- Used in two different places depending on the recipe layout -->
+
+ <div class="nutritionbox textbox">
+ <h3 class="subhead">Nutrition</h3>
+ <div itemprop="nutrition" class="nutrition text">
+ <p>
+ Typical values per 100g per serving<br />Energy 901 kJ 3731 kJ 215
+ kcal 894 kcal<br />Fat 13.2 g 54.5 g<br />of which saturates 7.9 g
+ 32.5 g<br />Carbohydrate 19.8 g 82.0 g<br />of which sugars 2.2 g
+ 9.3 g<br />Fibre 1.3 g 5.3 g<br />Protein 4.3 g 17.8 g<br />Salt
+ 0.18 g 0.73 g
+ </p>
+ </div>
+ </div>
+ </div>
+
+ <div class="clear"></div>
+ </div>
+ </body>
+</html>