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diff --git a/Recipes/Home-Style Chicken Curry.html b/Recipes/Home-Style Chicken Curry.html index d19dd52..f3ce23d 100644 --- a/Recipes/Home-Style Chicken Curry.html +++ b/Recipes/Home-Style Chicken Curry.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; @@ -107,61 +104,42 @@ <div class="infobox"> <!-- Image --> - <div class="photobox"> - <a href="https://images.immediate.co.uk/production/volatile/sites/30/2020/08/recipe-image-legacy-id-908515_10-0551430.jpg?quality=90&resize=440,400"> <img src="Images/EFCDF44B-16C5-4988-A3C8-864C5A2CD732/35B7961F-A28D-4219-8F5A-857A14C611B4.jpg" itemprop="image" class="photo photoswipe"/> </a> - - - </div> - + </div> <!-- Name --> <h1 itemprop="name" class="name">Home-Style Chicken Curry</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 mins</span> - - <b>Cook Time: </b><span itemprop="cookTime">30 mins</span> - - <b>Servings: </b><span itemprop="recipeYield">Serves 4</span> - + <b>Prep Time: </b><span itemprop="">15 mins</span> + <b>Cook Time: </b><span itemprop="">30 mins</span> + <b>Servings: </b><span itemprop="">Serves 4</span> <!-- Source --> - <b>Source: </b> - <a itemprop="url" href="https://www.bbcgoodfood.com/recipes/home-style-chicken-curry"> <span itemprop="author">bbcgoodfood.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"> @@ -169,35 +147,27 @@ </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">Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water - process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.</p><p class="line">Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.</p><p class="line">Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.</p><p class="line">Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.</p><p class="line">Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden - this should take about 7-8 mins.</p><p class="line">Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.</p><p class="line">Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.</p><p class="line">Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.</p><p class="line">Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.</p><p class="line">Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.</p><p class="line">Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.</p><p class="line">Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.</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"> @@ -205,9 +175,6 @@ </div> </div> - - - </div> @@ -217,7 +184,5 @@ - - </body> </html> |