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diff --git a/Recipes/Pea, Spring Onion and Goat's Cheese Omelette.html b/Recipes/Pea, Spring Onion and Goat's Cheese Omelette.html new file mode 100644 index 0000000..9e70a19 --- /dev/null +++ b/Recipes/Pea, Spring Onion and Goat's Cheese Omelette.html @@ -0,0 +1,226 @@ +<!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://i.guim.co.uk/img/static/sys-images/Lifeandhealth/Pix/pictures/2011/1/10/1294657495541/Pea-spring-onion-and-goat-005.jpg?width=465&dpr=1&s=none" + > + <img + src="Images/D923A939-5BF8-49E6-84BF-22D1F3B7F7DE/67527A72-F167-428D-AB47-D3D785BDC8AF.jpg" + itemprop="image" + class="photo photoswipe" + /> + </a> + </div> + + <!-- Name --> + <h1 itemprop="name" class="name"> + Pea, Spring Onion and Goat's Cheese Omelette + </h1> + + <!-- Info --> + + <!-- Rating, categories --> + <p itemprop="aggregateRating" class="rating" value="0"></p> + + <p class="metadata"> + <!-- Cook time, prep time, servings, difficulty --> + + <b>Servings: </b><span itemprop="recipeYield">Serves 1</span> + + <!-- Source --> + + <b>Source: </b> + + <a + itemprop="url" + href="https://www.theguardian.com/lifeandstyle/2011/jan/16/pea-onion-cheese-omelette-recipe-hugh-fearnley-whittingstall" + > + <span itemprop="author">theguardian.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"> + <p class="line" itemprop="recipeIngredient"> + <strong>25</strong>g frozen petits pois + </p> + <p class="line" itemprop="recipeIngredient"> + Knob of unsalted butter + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>3</strong> spring onions, trimmed and sliced, or a little + very finely chopped shallot + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>2</strong> large eggs + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>1–2</strong> tsp parsley, chopped + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>15–20</strong>g hard goat's cheese, grated + </p> + <p class="line" itemprop="recipeIngredient"> + Salt and black pepper + </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"> + 1. Put the frozen petits pois in a sieve, pour over about half a + kettleful of boiling water and leave them to drain. + </p> + <p class="line"> + 2. Heat the butter in a 15–20cm frying pan. When it starts to + foam, add the spring onions or shallot and saute gently for about + 3 minutes. + </p> + <p class="line"> + 3. Meanwhile, beat the eggs lightly together with some seasoning. + Add the peas to the egg. + </p> + <p class="line"> + 4. Turn up the heat under the pan to medium-high. Pour the egg and + peas into the pan with the spring onions. Let the omelette cook + for a minute, pulling up the set egg with a fork here and there so + the uncooked egg can run down to the base of the pan. + </p> + <p class="line"> + 5. When the base of the omelette is set and the top still slightly + wet and wobbly (but not runny), scatter over the parsley and the + grated cheese. Cook for a minute more, then flip over one side of + the omelette to fold it into a half-moon shape, slide it out of + the pan and serve. + </p> + </div> + </div> + + <!-- Notes --> + + <!-- Nutrition (in regular mode it goes below the notes) --> + + <!-- Used in two different places depending on the recipe layout --> + </div> + + <div class="clear"></div> + </div> + </body> +</html> |