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diff --git a/Recipes/Creamy Chicken Potato-Topped Pie.html b/Recipes/Creamy Chicken Potato-Topped Pie.html new file mode 100644 index 0000000..7f8865f --- /dev/null +++ b/Recipes/Creamy Chicken Potato-Topped Pie.html @@ -0,0 +1,306 @@ +<!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/2281---Creamy-Chicken-Potato-Topped-Pie0028-1712652260063-x200.jpg" + > + <img + src="Images/89D0FCF2-7F0C-4B93-877E-5CA13038CD1E/5DA19A3E-0C86-492D-87A8-5CEE6022698C.jpg" + itemprop="image" + class="photo photoswipe" + /> + </a> + </div> + + <!-- Name --> + <h1 itemprop="name" class="name">Creamy Chicken Potato-Topped Pie</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">45 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/chicken-recipes/creamy-chicken-potato-topped-pie" + > + <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"> + British chicken breast strips (250g) + </p> + <p class="line" itemprop="recipeIngredient"> + Vegetable stock mix (11g) + </p> + <p class="line" itemprop="recipeIngredient"> + Dijon mustard (5.5g) † + </p> + <p class="line" itemprop="recipeIngredient">Garlic clove x2</p> + <p class="line" itemprop="recipeIngredient">Soft cheese (50g) †</p> + <p class="line" itemprop="recipeIngredient">Carrot</p> + <p class="line" itemprop="recipeIngredient">Shredded kale (120g)</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">Brown onion</p> + <p class="line">White potato x4</p> + <p class="line"> + Instructions for 2 [for 3] [for 4] portion recipe + </p> + <p class="line"> + 1. Preheat the oven to 220°C/ 200°C (fan)/ gas 7, boil a kettle, + then take your chicken out of the fridge, open the packet and let + it air + </p> + <p class="line"> + Chop your potatoes (skins on) into large bite-sized pieces, then + add to a pot with plenty of boiled water and a pinch of salt and + bring to the boil over a high heat + </p> + <p class="line"> + Cook for 12-15 min or until fork-tender, then drain and return to + the pot to steam dry + </p> + <p class="line"> + 2. Whilst the potatoes are boiling, add your chicken breast strips + to a baking tray with a drizzle of olive oil and a pinch of salt + and pepper + </p> + <p class="line"> + Put the tray in the oven for 15 min or until cooked through (no + pink meat!), then reboil half a kettle + </p> + <p class="line">Peel and slice your brown onion[s]</p> + <p class="line">Top, tail and dice your carrot[s]</p> + <p class="line"> + 3. Heat a large, wide-based pan (preferably non-stick) with 15g + [25g] [30g] butter over a medium heat + </p> + <p class="line"> + Once melted, add the sliced onion and diced carrot with a pinch of + salt and cook for 4-5 min or until beginning to soften + </p> + <p class="line"> + Meanwhile, peel and finely chop (or grate) your garlic + </p> + <p class="line"> + 4. Dissolve your vegetable stock mix and Dijon mustard in 250ml + [325ml] [425ml] boiled water + </p> + <p class="line"> + Once the vegetables have softened, add half the chopped garlic + (you'll use the rest later!) with 1 tbsp [1 1/2 tbsp] [2 + tbsp] flour and cook for 30 secs + </p> + <p class="line"> + Add the vegetable stock and soft cheese, bring to the boil over a + high heat and cook for 3-4 min or until thickened + </p> + <p class="line"> + 5. Once the chicken is cooked, transfer it to a clean board and + shred it apart using two forks – this technique is known as + 'pulling' + </p> + <p class="line"> + Return the drained potatoes to a low heat with a knob of butter + and a small splash of milk + </p> + <p class="line"> + Season with a pinch of salt and pepper and mash until smooth + </p> + <p class="line"> + 6. Add the pulled chicken to thesauce with a generous grind of + black pepper and give everything a good mix up – this is your + creamy chicken pie filling + </p> + <p class="line"> + Transfer the creamy chicken pie filling to an oven-proof dish and + top with the mash + </p> + <p class="line"> + Put the dish in the oven for 15-20 min or until bubbling and + golden – this is your creamy chicken potato-topped pie + </p> + <p class="line"> + 7. Wash your shredded kale then pat it dry with kitchen paper + </p> + <p class="line"> + Heat a separate large, wide-based pan (preferably non- stick) with + a knob of butter over a medium heat + </p> + <p class="line"> + Once hot, remove the pan from the heat, add the shredded kale and + remaining chopped garlic, then return to the heat and cook for 3-4 + min or until tender with a bite – these are your garlicky greens + </p> + <p class="line"> + Serve the creamy chicken potato-topped pie with the garlicky + greens to the side + </p> + <p class="line">Enjoy!</p> + <p class="line"> + Loved this recipe? Us too! That’s why it’s one of our Everyday + Favourites, available every week. + </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 357 kJ 1836 kJ 84 + kcal 434 kcal<br />Fat 1.8 g 9.4 g<br />of which saturates 0.9 g + 4.6 g<br />Carbohydrate 10.1 g 52.1 g<br />of which sugars 2.0 g + 10.3 g<br />Fibre 1.4 g 7.1 g<br />Protein 7.6 g 38.8 g<br />Salt + 0.38 g 1.94 g + </p> + </div> + </div> + </div> + + <div class="clear"></div> + </div> + </body> +</html> |