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| author | Szymon Szukalski <szymon@skas.io> | 2023-11-29 12:42:57 +1100 |
|---|---|---|
| committer | Szymon Szukalski <szymon@skas.io> | 2023-11-29 12:42:57 +1100 |
| commit | 430490952c4f1ccdfce10181650ed2b56f490087 (patch) | |
| tree | e529631801220df6e414d91a7988c51e9621fefa /Recipes/Satay Cauliflower.html | |
| parent | 0063dbabb53381dcd8e08df96e6dafe15da7475f (diff) | |
latest export
Diffstat (limited to 'Recipes/Satay Cauliflower.html')
| -rw-r--r-- | Recipes/Satay Cauliflower.html | 65 |
1 files changed, 18 insertions, 47 deletions
diff --git a/Recipes/Satay Cauliflower.html b/Recipes/Satay Cauliflower.html index 25ee271..7726415 100644 --- a/Recipes/Satay Cauliflower.html +++ b/Recipes/Satay Cauliflower.html @@ -1,4 +1,4 @@ -<!DOCTYPE html> +<!DOCTYPE html> <html> <head> <meta charset="UTF-8"> @@ -6,28 +6,32 @@ /* Shared styles */ body { font-family: Helvetica, sans-serif; - font-size: 16.0px; + font-size: 16px; color: #34302e; margin: 0.25in; } + @page { + size: letter portrait; + margin: 0.25in; + } .name { - font-size: 18.0px; + font-size: 18px; font-family: Helvetica, sans-serif; font-weight: normal; margin: 0 0 10px 0; } .categories { color: #605D5D; - font-size: 14.0px; + font-size: 14px; font-family: Helvetica, sans-serif; font-style: italic; } .rating { color: #d10505; - font-size: 14.0px; + font-size: 14px; } .metadata { - font-size: 14.0px; + font-size: 14px; } .infobox p { margin: 0; @@ -36,7 +40,7 @@ .subhead { color: #d10505; font-weight: bold; - font-size: 14.0px; + font-size: 14px; text-transform: uppercase; margin: 10px 0; } @@ -61,19 +65,15 @@ line-height: 130%; } .photobox { - float: left; margin-right: 14px; - - - } + } .photo { - max-width: 140.0px; - max-height: 140.0px; + max-width: 140px; + max-height: 140px; width: auto; height: auto; } - .inline-image { max-width: 25%; max-height: 25%; @@ -88,11 +88,8 @@ text-align: center !important; } .recipe { - page-break-after: always; - - - } + } .recipe:first-child { border-top: 0 none; margin-top: 0; @@ -107,55 +104,39 @@ <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> - + </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> - - - + </p> - - <div class="clear"></div> - </div> <div class="left-column"> <!-- Ingredients --> - <div class="ingredientsbox"> <h3 class="subhead">Ingredients</h3> <div class="ingredients text"> @@ -163,36 +144,28 @@ </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">Preheat the oven to 220 degrees</p><p class="line">Break down the cauliflower into florets & spread in a roasting tin so they are not touching. This allows the air to circulate as they cook & 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 & 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 & 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 & 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> - <!-- Notes --> - + <!-- Nutrition (in regular mode it goes below the notes) --> - <!-- Used in two different places depending on the recipe layout --> - - </div> @@ -202,7 +175,5 @@ - - </body> </html> |