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diff --git a/Recipes/Easy Spinach and Ricotta Pies.html b/Recipes/Easy Spinach and Ricotta Pies.html new file mode 100644 index 0000000..5d54740 --- /dev/null +++ b/Recipes/Easy Spinach and Ricotta Pies.html @@ -0,0 +1,223 @@ +<!DOCTYPE html> +<html> + <head> + <meta charset="UTF-8"> + <style type="text/css"> + /* Shared styles */ + body { + font-family: Helvetica, sans-serif; + font-size: 16.0px; + color: #34302e; + margin: 0.25in; + } + .name { + font-size: 18.0px; + font-family: Helvetica, sans-serif; + font-weight: normal; + margin: 0 0 10px 0; + } + .categories { + color: #605D5D; + font-size: 14.0px; + font-family: Helvetica, sans-serif; + font-style: italic; + } + .rating { + color: #d10505; + font-size: 14.0px; + } + .metadata { + font-size: 14.0px; + } + .infobox p { + margin: 0; + line-height: 150%; + } + .subhead { + color: #d10505; + font-weight: bold; + font-size: 14.0px; + 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: 140.0px; + max-height: 140.0px; + 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://img.taste.com.au/OH1PQFMZ/w643-h428-cfill-q90/taste/2018/04/may-18_easy-spinach-ricotta-pies-3000x2000-136869-1.jpg"> + <img src="Images/5A5D5B32-FF4D-47ED-B248-714942EC2722-21470-00000353605DC756/4C92D2C5-BD92-4C68-B9DE-0E43D549F9A3-21470-000003536866A0D5.jpg" itemprop="image" class="photo photoswipe"/> + </a> + + + </div> + + + <!-- Name --> + <h1 itemprop="name" class="name">Easy Spinach and Ricotta Pies</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="prepTime">15 min</span> + + <b>Cook Time: </b><span itemprop="cookTime">15 min</span> + + <b>Servings: </b><span itemprop="recipeYield">4</span> + + + <!-- Source --> + + <b>Source: </b> + + <a itemprop="url" href="https://www.taste.com.au/recipes/easy-spinach-ricotta-pies/h3qn7otg?r=recipes/vegetarianrecipes&c=3ecd4763-3b76-4345-b0d6-3e52d13fcfe2/Vegetarian%2520recipes"> + <span itemprop="author">taste.com.au</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>2</strong> x 250g pkt frozen spinach, thawed, excess liquid removed</p><p class="line" itemprop="recipeIngredient"><strong>200</strong>g soft fetta, crumbled</p><p class="line" itemprop="recipeIngredient"><strong>200</strong>g ricotta</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> spring onions, thinly sliced</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> tablespoon finely chopped dill</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> Coles Australian Free Range Eggs</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> sheets frozen puff pastry, just thawed</p><p class="line" itemprop="recipeIngredient"><strong>1/2</strong> cup (80g) mixed olives</p><p class="line" itemprop="recipeIngredient"><strong>200</strong>g Perino tomatoes, halved</p><p class="line" itemprop="recipeIngredient">Baby rocket leaves, to serve</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">Preheat oven to 200°C. Line a baking tray with baking paper. Combine spinach, fetta, ricotta, spring onion, dill and 1 egg in a large bowl. Season. Lightly whisk remaining egg in a bowl.</p><p class="line">Place 1 pastry sheet on a clean work surface. Spoon half the spinach mixture over one-half of the pastry sheet, leaving a 1cm border. Use a small sharp knife to cut 5cm-long slashes at 1cm intervals over the other half of the pastry. Fold over to enclose filling. Use a fork to seal the edges. Repeat with the remaining pastry sheet and spinach mixture.</p><p class="line">Place the pies on the lined tray. Brush with whisked egg and season. Bake for 20-25 mins or until golden and puffed.</p><p class="line">Combine olives, tomato and rocket in a bowl. Serve with pies.</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>2550 kj Energy 39g Fat Total 21g Saturated Fat 11g Fibre 27g Protein 1492mg Sodium 4g Carbs (sugar)<br/>32g Carbs (total)</p> + </div> +</div> + + + + + + </div> + + <div class="clear"></div> + +</div> + + + + + + </body> +</html> |