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diff --git a/Recipes/Polenta with Sicilian Tomato Sauce.html b/Recipes/Polenta with Sicilian Tomato Sauce.html index 6371348..2120668 100644 --- a/Recipes/Polenta with Sicilian Tomato Sauce.html +++ b/Recipes/Polenta with Sicilian Tomato Sauce.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; @@ -107,47 +104,35 @@ <div class="infobox"> <!-- Image --> - <div class="photobox"> - <a href="#"> <img src="Images/518A4E06-852D-41E7-B2FD-842F8C1DF73B/559DD1E3-D90C-4CB3-AD00-C660BF6405B0.jpg" itemprop="image" class="photo photoswipe"/> </a> - - - </div> - + </div> <!-- Name --> <h1 itemprop="name" class="name">Polenta with Sicilian Tomato Sauce</h1> <!-- Info --> - <!-- Rating, categories --> <p itemprop="aggregateRating" class="rating" value="5">★★★★★</p> - <p class="metadata"> <!-- Cook time, prep time, servings, difficulty --> - <!-- Source --> - + </p> - - <div class="clear"></div> - </div> <div class="left-column"> <!-- Ingredients --> - <div class="ingredientsbox"> <h3 class="subhead">Ingredients</h3> <div class="ingredients text"> @@ -155,43 +140,34 @@ </div> </div> - <!-- Nutrition (in two-column mode it goes below the ingredients) --> - </div> <div class="right-column"> <!-- Description --> - <div class="descriptionbox"> <h3 class="subhead">Description</h3> <div itemprop="description" class="description text"> <p>Traditionally polenta is peasant food - hearty and rustic.</p><p>However, it has now become an elegant and fashionable dish, toasted or fried in good olive oil or butter. You can serve it either way in this recipe, soft or fried, with a piquant fresh tomato and chilli sauce. </p><p>To make soft polenta decadently rich and wonderful, stir in some mascarpone, sliced Taleggio or crumbled gorgonzola cheese before serving.</p> </div> </div> - <!-- Directions --> - <div class="directionsbox"> <h3 class="subhead">Directions</h3> <div itemprop="recipeInstructions" class="directions text"> <p class="line">1. Make the polenta: bring the water and salt to the boil in a large saucepan. Add the polenta gradually in a thin, steady stream, whisking all the time. Reduce the heat as low as it will go and continue stirring the polenta with a wooden spoon until it is thick and smooth and has absorbed all the liquid. This takes about 15-20 minutes.</p><p class="line">2. When the polenta leaves the sides of the pan clean, stir in the butter. You can serve the polenta like this - all fluffed up like mashed potato, adding some grated cheese and black pepper, if wished, or you can pour it into an oiled tin and leave to cool. When cold, cut into squares and fry in olive oil or butter until crisp and golden.</p><p class="line">3. To make the tomato sauce, heat the olive oil and gently sweat the onion and garlic until soft. Add the chilli and cook for 2 minutes. Stir in the tomatoes, capers, pine nuts and olives and simmer gently, uncovered, for 30 minutes, until reduced and thickened. Stir in the torn basil leaves and season.</p><p class="line">4. Serve the sauce with the polenta, sprinkled with some freshly grated Parmesan cheese and garnish with more basil.</p> </div> </div> - <!-- Notes --> - + <!-- Nutrition (in regular mode it goes below the notes) --> - <!-- Used in two different places depending on the recipe layout --> - - </div> @@ -199,7 +175,6 @@ </div> - <!-- Photo gallery is only included when exporting. --> <!-- PhotoSwipe gallery --> @@ -241,23 +216,20 @@ // build items array var items = [ - { msrc: 'Images/518A4E06-852D-41E7-B2FD-842F8C1DF73B/A4EB2729-8B26-454B-A9B4-E7A1ED41042E.jpg', src: 'Images/518A4E06-852D-41E7-B2FD-842F8C1DF73B/A4EB2729-8B26-454B-A9B4-E7A1ED41042E.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '1' }, - { msrc: 'Images/518A4E06-852D-41E7-B2FD-842F8C1DF73B/355FC163-D56A-46B2-B38F-9A715972C3B5.jpg', src: 'Images/518A4E06-852D-41E7-B2FD-842F8C1DF73B/355FC163-D56A-46B2-B38F-9A715972C3B5.jpg', - w: 1536.0, - h: 2048.0, + w: 0, + h: 0, title: '2' }, - ]; var index = 0; @@ -293,8 +265,5 @@ </script> - - - </body> </html> |