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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/Satay Cauliflower.html
parent430490952c4f1ccdfce10181650ed2b56f490087 (diff)
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diff --git a/Recipes/Satay Cauliflower.html b/Recipes/Satay Cauliflower.html
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--- a/Recipes/Satay Cauliflower.html
+++ b/Recipes/Satay Cauliflower.html
@@ -1,179 +1,248 @@
-<!DOCTYPE html>
+<!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;
- }
- @page {
- size: letter portrait;
- 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
+ <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">
+ .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://i2.wp.com/glasgowlocavore.org/wp-content/uploads/2021/05/satay-cauliflower.jpeg?resize=960%2C640&ssl=1">
- <img src="Images/53D0F9D6-320F-4492-87D5-E1371066E7E2/77A3A217-D149-4AF7-8728-C26A10B47384.jpg" itemprop="image" class="photo photoswipe"/>
- </a>
- </div>
+ <a
+ href="https://i2.wp.com/glasgowlocavore.org/wp-content/uploads/2021/05/satay-cauliflower.jpeg?resize=960%2C640&ssl=1"
+ >
+ <img
+ src="Images/53D0F9D6-320F-4492-87D5-E1371066E7E2/77A3A217-D149-4AF7-8728-C26A10B47384.jpg"
+ itemprop="image"
+ class="photo photoswipe"
+ />
+ </a>
+ </div>
<!-- Name -->
<h1 itemprop="name" class="name">Satay Cauliflower</h1>
-
+
<!-- Info -->
-
+
<!-- Rating, categories -->
<p itemprop="aggregateRating" class="rating" value="0"></p>
-
+
<p class="metadata">
-
- <!-- Cook time, prep time, servings, difficulty -->
-
- <!-- Source -->
- <b>Source: </b>
- <a itemprop="url" href="https://glasgowlocavore.org/2021/05/17/satay-cauliflower/">
- <span itemprop="author">glasgowlocavore.org</span>
- </a>
-
+ <!-- Cook time, prep time, servings, difficulty -->
+
+ <!-- Source -->
+
+ <b>Source: </b>
+
+ <a
+ itemprop="url"
+ href="https://glasgowlocavore.org/2021/05/17/satay-cauliflower/"
+ >
+ <span itemprop="author">glasgowlocavore.org</span>
+ </a>
</p>
-
- <div class="clear"></div>
- </div>
-
- <div class="left-column">
+ <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>1</strong> large cauliflower</p><p class="line" itemprop="recipeIngredient"><strong>15</strong>g coconut oil (or vegetable oil)</p><p class="line" itemprop="recipeIngredient"><strong>3-4</strong> tbsp soy sauce</p><p class="line" itemprop="recipeIngredient"><strong>40</strong>g peanut butter (crunchy or smoooth)</p><p class="line" itemprop="recipeIngredient"><strong>4</strong> spring onions</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> tbsp grated ginger</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> large clove garlic (crushed)</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> fresh chilli (or sriracha/hot sauce)</p>
- </div>
+ <h3 class="subhead">Ingredients</h3>
+ <div class="ingredients text">
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong> large cauliflower
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>15</strong>g coconut oil (or vegetable oil)
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>3-4</strong> tbsp soy sauce
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>40</strong>g peanut butter (crunchy or smoooth)
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>4</strong> spring onions
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong> tbsp grated ginger
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong> large clove garlic (crushed)
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong> fresh chilli (or sriracha/hot sauce)
+ </p>
+ </div>
</div>
-
+
<!-- Nutrition (in two-column mode it goes below the ingredients) -->
+ </div>
- </div>
-
- <div class="right-column">
-
- <!-- Description -->
-
- <!-- Directions -->
- <div class="directionsbox">
- <h3 class="subhead">Directions</h3>
- <div itemprop="recipeInstructions" class="directions text">
- <p class="line">Preheat the oven to 220 degrees</p><p class="line">Break down the cauliflower into florets &amp; spread in a roasting tin so they are not touching. This allows the air to circulate as they cook &amp; they will be crispy. Roast for 15 minutes.</p><p class="line">When using cauliflower you can eat every part of it so dont be afraid to roast the stalk as well. The leaves can be cooked like cabbage</p><p class="line">Check whether the cauliflower is cooked – this is something of a personal preference. I like mine to be crispy and brown and still with a bit of bite in the stalk. Cauliflowers vary in their texture though so there are no hard and fast rules about how long to roast them for.</p><p class="line">If it’s almost cooked sprinkle about a tablespoon of soy sauce over it &amp; back into the oven for another 5-10 minutes</p><p class="line">Meanwhile make the satay sauce. Finely slice the spring onions and add the white part to a small saucepan along with the coconut oil, ginger, garlic &amp; chilli.</p><p class="line">Fry this on a medium heat for a few minutes until the ingredients are softened and smell cooked. Add the peanut butter, 1 tablespoon of soy sauce and a splash of water. Stir and bring everything together and keep adding water until the mixture becomes a thick sauce – like the texture of</p><p class="line">Taste for seasoning and add more soy if needed. If the chilli is too hot for your taste add a little sugar (about 1tsp) to calm it down.</p><p class="line">Check that the cauliflower is cooked as you like it &amp; to serve just drizzle the satay over the roasted cauliflower and garnish with the green part of the spring onions.</p><p class="line">The satay sauce will keep in the fridge for a couple of weeks if you don’t use it all. It makes a great dipping sauce for raw veggies, veg or meat skewers or a stir fry sauce or base for a Massaman style curry</p>
+ <div class="right-column">
+ <!-- Description -->
+
+ <!-- Directions -->
+
+ <div class="directionsbox">
+ <h3 class="subhead">Directions</h3>
+ <div itemprop="recipeInstructions" class="directions text">
+ <p class="line">Preheat the oven to 220 degrees</p>
+ <p class="line">
+ Break down the cauliflower into florets &amp; spread in a roasting
+ tin so they are not touching. This allows the air to circulate as
+ they cook &amp; they will be crispy. Roast for 15 minutes.
+ </p>
+ <p class="line">
+ When using cauliflower you can eat every part of it so dont be
+ afraid to roast the stalk as well. The leaves can be cooked like
+ cabbage
+ </p>
+ <p class="line">
+ Check whether the cauliflower is cooked – this is something of a
+ personal preference. I like mine to be crispy and brown and still
+ with a bit of bite in the stalk. Cauliflowers vary in their
+ texture though so there are no hard and fast rules about how long
+ to roast them for.
+ </p>
+ <p class="line">
+ If it’s almost cooked sprinkle about a tablespoon of soy sauce
+ over it &amp; back into the oven for another 5-10 minutes
+ </p>
+ <p class="line">
+ Meanwhile make the satay sauce. Finely slice the spring onions and
+ add the white part to a small saucepan along with the coconut oil,
+ ginger, garlic &amp; chilli.
+ </p>
+ <p class="line">
+ Fry this on a medium heat for a few minutes until the ingredients
+ are softened and smell cooked. Add the peanut butter, 1 tablespoon
+ of soy sauce and a splash of water. Stir and bring everything
+ together and keep adding water until the mixture becomes a thick
+ sauce – like the texture of
+ </p>
+ <p class="line">
+ Taste for seasoning and add more soy if needed. If the chilli is
+ too hot for your taste add a little sugar (about 1tsp) to calm it
+ down.
+ </p>
+ <p class="line">
+ Check that the cauliflower is cooked as you like it &amp; to serve
+ just drizzle the satay over the roasted cauliflower and garnish
+ with the green part of the spring onions.
+ </p>
+ <p class="line">
+ The satay sauce will keep in the fridge for a couple of weeks if
+ you don’t use it all. It makes a great dipping sauce for raw
+ veggies, veg or meat skewers or a stir fry sauce or base for a
+ Massaman style curry
+ </p>
+ </div>
</div>
- </div>
- <!-- Notes -->
+ <!-- Notes -->
+ <!-- Nutrition (in regular mode it goes below the notes) -->
- <!-- Nutrition (in regular mode it goes below the notes) -->
<!-- Used in two different places depending on the recipe layout -->
+ </div>
-
+ <div class="clear"></div>
</div>
-
- <div class="clear"></div>
-
-</div>
-
-
-
- </body>
+ </body>
</html>