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diff --git a/Recipes/Halloumi Curry with Cashew Nut Sauce and Broccoli.html b/Recipes/Halloumi Curry with Cashew Nut Sauce and Broccoli.html new file mode 100644 index 0000000..7c06eff --- /dev/null +++ b/Recipes/Halloumi Curry with Cashew Nut Sauce and Broccoli.html @@ -0,0 +1,217 @@ +<!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://thecookreport.co.uk/wp-content/uploads/2017/02/Halloumi-Curry-5-585x878.jpg"> + <img src="Images/DB09CB29-EC3F-4154-BA10-F83A18D6E191-21470-0000034B32C0B432/48BFD678-85A5-42D0-9955-06071E712239-21470-0000034B363653AF.jpg" itemprop="image" class="photo photoswipe"/> + </a> + + + </div> + + + <!-- Name --> + <h1 itemprop="name" class="name">Halloumi Curry with Cashew Nut Sauce and Broccoli</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://thecookreport.co.uk/cashew-nut-curry-halloumi-broccoli/"> + <span itemprop="author">thecookreport.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"><strong>2</strong> tbsp Butter</p><p class="line" itemprop="recipeIngredient"><strong>250</strong> g Halloumi cubed</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> 400g tin Coconut Milk</p><p class="line" itemprop="recipeIngredient"><strong>115</strong> g Cashews</p><p class="line" itemprop="recipeIngredient"><strong>500</strong> g Passata</p><p class="line" itemprop="recipeIngredient"><strong>60</strong> g Greek Yoghurt</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> Onion diced</p><p class="line" itemprop="recipeIngredient"><strong>3</strong> cloves Garlic crushed</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> thumb-sized piece Ginger grated</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> tbsp Curry Powder</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> tbsp Garam Masala</p><p class="line" itemprop="recipeIngredient"><strong>2</strong> tsp Curry Paste</p><p class="line" itemprop="recipeIngredient"><strong>1/2</strong> tsp Turmeric</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> tsp Cayenne Pepper</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> head Broccoli cut into florets and cooked</p><p class="line" itemprop="recipeIngredient">Bunch Coriander chopped</p><p class="line" itemprop="recipeIngredient">Rice</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">Melt half the butter in a skillet and fry the halloumi until it is browned on all sides. You might need to do this in batches. Place on a paper towel covered plate to drain.</p><p class="line">Blend the cashew nuts with the tin of coconut milk in a food processor until smooth. Add the passata and the yoghurt and blend again. Add a little water if needed to loosen the mixture.</p><p class="line">To a big pot melt the rest of the butter and add the onion, garlic and ginger. Cook until softened, about 5 minutes. Add all the spices and the curry paste and cook until fragrant, a minute or so. Pour in the cashew nut mixture and bring to the boil. Add the halloumi and broccoli to the sauce and serve with rice, coriander and cashew nuts.</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>Saturated Fat 35g<br/>Cholesterol 16mg<br/>Sodium 911mg<br/>Potassium 1545mg<br/>Carbohydrates 40g<br/>Fiber 10g<br/>Protein 30g<br/>Calcium 794mg<br/>Iron 9.7mg</p> + </div> +</div> + + + + + + </div> + + <div class="clear"></div> + +</div> + + + + + + </body> +</html> |