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diff --git a/Recipes/Beet Zakwas.html b/Recipes/Beet Zakwas.html new file mode 100644 index 0000000..41c4333 --- /dev/null +++ b/Recipes/Beet Zakwas.html @@ -0,0 +1,194 @@ +<!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 + 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://www.polonist.com/wp-content/uploads/2020/09/Fermented-Beet-Kvass-Borscht-1200sq-720x720.jpg"> + <img src="Images/A6C51B55-2188-4725-85DD-F1786BED1EA8/48850F04-1E92-4168-B93F-4766C68BCCAE.jpg" itemprop="image" class="photo photoswipe"/> + </a> + </div> + + <!-- Name --> + <h1 itemprop="name" class="name">Beet Zakwas</h1> + + <!-- Info --> + + <!-- Rating, categories --> + <p itemprop="aggregateRating" class="rating" value="0"></p> + + <p class="metadata"> + + <!-- Cook time, prep time, servings, difficulty --> + <b>Prep Time: </b><span itemprop="">5 minutes</span> + <b>Servings: </b><span itemprop="">Yield: 4</span> + + <!-- Source --> + <b>Source: </b> + <a itemprop="url" href="https://www.polonist.com/beet-kvass-zakwas/"> + <span itemprop="author">polonist.com</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>1-1.1</strong> lb (500 g) beetroots, red</p><p class="line" itemprop="recipeIngredient"><strong>3</strong> garlic cloves</p><p class="line" itemprop="recipeIngredient"><strong>2-3</strong> bay leaves</p><p class="line" itemprop="recipeIngredient"><strong>3</strong> black peppercorns</p><p class="line" itemprop="recipeIngredient"><strong>3</strong> all-spice berries</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> cups (500 ml) water, spring water or boiled, then cooled</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> tsp common salt (non-iodized!), optional</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">Sterilise both the jar and the lid. Use a dishwasher (on the highest setting), or alternatively - wash them in warm, soapy water, then rinse thoroughly with boiling water.</p><p class="line">Give the beets a scrub. If you’re using conventionally grown beetroots, it’s best to peel them.</p><p class="line">Slice the beets into chunks or rounds - the exact size and shape doesn’t matter. Place the pieces tightly in a jar, squeezing garlic cloves and all the spices between the beets.</p><p class="line">Finally, pour the water in, enough to cover the beets fully. If you’re using salt, add a teaspoon of it, close the jar and shake it a few times.</p> + </div> + </div> + + <!-- Notes --> + + <div class="notesbox"> + <h3 class="subhead">Notes</h3> + <div itemprop="comment" class="notes text"> + <p>You'll need a 1.2 qt / 1.2 litre glass jar (or larger) for this recipe.</p> + </div> + </div> + + + <!-- 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>TOTAL FAT: 1g SATURATED FAT: 0g<br/>TRANS FAT: 0g UNSATURATED FAT: 0g<br/>CHOLESTEROL: 0mg SODIUM: 586mg<br/>CARBOHYDRATES: 14g FIBER: 5g<br/>SUGAR: 7g PROTEIN: 1g</p> + </div> +</div> + + + </div> + + <div class="clear"></div> + +</div> + + + + </body> +</html> |