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Diffstat (limited to 'Recipes/Classic Crumpets.html')
| -rw-r--r-- | Recipes/Classic Crumpets.html | 74 |
1 files changed, 19 insertions, 55 deletions
diff --git a/Recipes/Classic Crumpets.html b/Recipes/Classic Crumpets.html index c22bcc9..709b45b 100644 --- a/Recipes/Classic Crumpets.html +++ b/Recipes/Classic Crumpets.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; @@ -107,59 +104,41 @@ <div class="infobox"> <!-- Image --> - <div class="photobox"> - <a href="https://img.jamieoliver.com/jamieoliver/recipe-database/4LxgG6x2q-1BCptsrs51pa.jpg?tr=w-800,h-1066"> <img src="Images/A7C54401-71D8-46E7-9C20-D49A3020BB79/7F1570D6-505C-4B34-AB5E-95ED8D7DFF8F.jpg" itemprop="image" class="photo photoswipe"/> </a> - - - </div> - + </div> <!-- Name --> <h1 itemprop="name" class="name">Classic Crumpets</h1> <!-- Info --> - <!-- Rating, categories --> <p itemprop="aggregateRating" class="rating" value="0"></p> - <p class="metadata"> <!-- Cook time, prep time, servings, difficulty --> - - <b>Total Time: </b><span itemprop="totalTime">50 min</span> - - <b>Servings: </b><span itemprop="recipeYield">12</span> - + <b>Total Time: </b><span itemprop="">50 min</span> + <b>Servings: </b><span itemprop="">12</span> <!-- Source --> - <b>Source: </b> - <a itemprop="url" href="https://www.jamieoliver.com/recipes/bread-recipes/classic-crumpets/"> <span itemprop="author">jamieoliver.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"> @@ -167,30 +146,24 @@ </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">Gently warm the milk. In a bowl, dissolve the yeast and sugar in the warm milk and 100ml of tepid water. </p><p class="line">Leave in a warm place for 15 minutes, or until frothy. </p><p class="line">Sift the flour, bicarbonate of soda and 1 teaspoon of fine sea salt into a large bowl.</p><p class="line">Make a well in the centre and pour in the yeast mixture. </p><p class="line">Whisk from the centre outwards until the consistency of double cream – this will take a few minutes.</p><p class="line">Add a splash more water, if needed.</p><p class="line">Cover with a damp tea towel and set aside for 45 minutes or until little bubbles form on the surface.</p><p class="line">For the butter, pour the cream into a freestanding mixer. </p><p class="line">Whisk on high for 5 to 10 minutes, or until the cream splits into solids and liquid.</p><p class="line">Drain through a sieve, discard the liquid, then rinse the solids thoroughly with cold water. </p><p class="line">Place in muslin and squeeze out any excess liquid. </p><p class="line">Mix ½ a teaspoon of sea salt through and wrap in greaseproof paper. </p><p class="line">Grease four 10cm egg rings with vegetable oil. </p><p class="line">Wipe a little oil around a large frying pan or iron skillet and place over a medium-high heat. </p><p class="line">Arrange the rings in the frying pan and, once hot, spoon 4 tablespoons of the batter into each ring. </p><p class="line">Cook for 5 minutes, or until little bubbles appear on the surface. </p><p class="line">Once the bubbles have burst, leaving little holes, use tongs to carefully lift off the rings and flip over the crumpets, then cook for 1 minute on the other side. </p><p class="line">Re-grease and reheat the rings and pan before cooking the next batch. </p><p class="line">Serve the crumpets warm, with a slather of butter. </p><p class="line">If making them in advance, just toast lightly on both sides when you come to serve them.</p> </div> </div> - <!-- Notes --> - <div class="notesbox"> <h3 class="subhead">Notes</h3> <div itemprop="comment" class="notes text"> @@ -198,13 +171,9 @@ </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"> @@ -212,9 +181,6 @@ </div> </div> - - - </div> @@ -224,7 +190,5 @@ - - </body> </html> |