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Diffstat (limited to 'Recipes/Satay Cauliflower.html')
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1 files changed, 220 insertions, 151 deletions
diff --git a/Recipes/Satay Cauliflower.html b/Recipes/Satay Cauliflower.html index 7726415..76a1359 100644 --- a/Recipes/Satay Cauliflower.html +++ b/Recipes/Satay Cauliflower.html @@ -1,179 +1,248 @@ -<!DOCTYPE html> +<!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; - } - @page { - size: letter portrait; - 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 + <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"> + .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://i2.wp.com/glasgowlocavore.org/wp-content/uploads/2021/05/satay-cauliflower.jpeg?resize=960%2C640&ssl=1"> - <img src="Images/53D0F9D6-320F-4492-87D5-E1371066E7E2/77A3A217-D149-4AF7-8728-C26A10B47384.jpg" itemprop="image" class="photo photoswipe"/> - </a> - </div> + <a + href="https://i2.wp.com/glasgowlocavore.org/wp-content/uploads/2021/05/satay-cauliflower.jpeg?resize=960%2C640&ssl=1" + > + <img + src="Images/53D0F9D6-320F-4492-87D5-E1371066E7E2/77A3A217-D149-4AF7-8728-C26A10B47384.jpg" + itemprop="image" + class="photo photoswipe" + /> + </a> + </div> <!-- Name --> <h1 itemprop="name" class="name">Satay Cauliflower</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://glasgowlocavore.org/2021/05/17/satay-cauliflower/"> - <span itemprop="author">glasgowlocavore.org</span> - </a> - + <!-- Cook time, prep time, servings, difficulty --> + + <!-- Source --> + + <b>Source: </b> + + <a + itemprop="url" + href="https://glasgowlocavore.org/2021/05/17/satay-cauliflower/" + > + <span itemprop="author">glasgowlocavore.org</span> + </a> </p> - - <div class="clear"></div> - </div> - - <div class="left-column"> + <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>1</strong> large cauliflower</p><p class="line" itemprop="recipeIngredient"><strong>15</strong>g coconut oil (or vegetable oil)</p><p class="line" itemprop="recipeIngredient"><strong>3-4</strong> tbsp soy sauce</p><p class="line" itemprop="recipeIngredient"><strong>40</strong>g peanut butter (crunchy or smoooth)</p><p class="line" itemprop="recipeIngredient"><strong>4</strong> spring onions</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> tbsp grated ginger</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> large clove garlic (crushed)</p><p class="line" itemprop="recipeIngredient"><strong>1</strong> fresh chilli (or sriracha/hot sauce)</p> - </div> + <h3 class="subhead">Ingredients</h3> + <div class="ingredients text"> + <p class="line" itemprop="recipeIngredient"> + <strong>1</strong> large cauliflower + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>15</strong>g coconut oil (or vegetable oil) + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>3-4</strong> tbsp soy sauce + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>40</strong>g peanut butter (crunchy or smoooth) + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>4</strong> spring onions + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>1</strong> tbsp grated ginger + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>1</strong> large clove garlic (crushed) + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>1</strong> fresh chilli (or sriracha/hot sauce) + </p> + </div> </div> - + <!-- Nutrition (in two-column mode it goes below the ingredients) --> + </div> - </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 the oven to 220 degrees</p><p class="line">Break down the cauliflower into florets & spread in a roasting tin so they are not touching. This allows the air to circulate as they cook & they will be crispy. Roast for 15 minutes.</p><p class="line">When using cauliflower you can eat every part of it so dont be afraid to roast the stalk as well. The leaves can be cooked like cabbage</p><p class="line">Check whether the cauliflower is cooked – this is something of a personal preference. I like mine to be crispy and brown and still with a bit of bite in the stalk. Cauliflowers vary in their texture though so there are no hard and fast rules about how long to roast them for.</p><p class="line">If it’s almost cooked sprinkle about a tablespoon of soy sauce over it & back into the oven for another 5-10 minutes</p><p class="line">Meanwhile make the satay sauce. Finely slice the spring onions and add the white part to a small saucepan along with the coconut oil, ginger, garlic & chilli.</p><p class="line">Fry this on a medium heat for a few minutes until the ingredients are softened and smell cooked. Add the peanut butter, 1 tablespoon of soy sauce and a splash of water. Stir and bring everything together and keep adding water until the mixture becomes a thick sauce – like the texture of</p><p class="line">Taste for seasoning and add more soy if needed. If the chilli is too hot for your taste add a little sugar (about 1tsp) to calm it down.</p><p class="line">Check that the cauliflower is cooked as you like it & to serve just drizzle the satay over the roasted cauliflower and garnish with the green part of the spring onions.</p><p class="line">The satay sauce will keep in the fridge for a couple of weeks if you don’t use it all. It makes a great dipping sauce for raw veggies, veg or meat skewers or a stir fry sauce or base for a Massaman style curry</p> + <div class="right-column"> + <!-- Description --> + + <!-- Directions --> + + <div class="directionsbox"> + <h3 class="subhead">Directions</h3> + <div itemprop="recipeInstructions" class="directions text"> + <p class="line">Preheat the oven to 220 degrees</p> + <p class="line"> + Break down the cauliflower into florets & spread in a roasting + tin so they are not touching. This allows the air to circulate as + they cook & they will be crispy. Roast for 15 minutes. + </p> + <p class="line"> + When using cauliflower you can eat every part of it so dont be + afraid to roast the stalk as well. The leaves can be cooked like + cabbage + </p> + <p class="line"> + Check whether the cauliflower is cooked – this is something of a + personal preference. I like mine to be crispy and brown and still + with a bit of bite in the stalk. Cauliflowers vary in their + texture though so there are no hard and fast rules about how long + to roast them for. + </p> + <p class="line"> + If it’s almost cooked sprinkle about a tablespoon of soy sauce + over it & back into the oven for another 5-10 minutes + </p> + <p class="line"> + Meanwhile make the satay sauce. Finely slice the spring onions and + add the white part to a small saucepan along with the coconut oil, + ginger, garlic & chilli. + </p> + <p class="line"> + Fry this on a medium heat for a few minutes until the ingredients + are softened and smell cooked. Add the peanut butter, 1 tablespoon + of soy sauce and a splash of water. Stir and bring everything + together and keep adding water until the mixture becomes a thick + sauce – like the texture of + </p> + <p class="line"> + Taste for seasoning and add more soy if needed. If the chilli is + too hot for your taste add a little sugar (about 1tsp) to calm it + down. + </p> + <p class="line"> + Check that the cauliflower is cooked as you like it & to serve + just drizzle the satay over the roasted cauliflower and garnish + with the green part of the spring onions. + </p> + <p class="line"> + The satay sauce will keep in the fridge for a couple of weeks if + you don’t use it all. It makes a great dipping sauce for raw + veggies, veg or meat skewers or a stir fry sauce or base for a + Massaman style curry + </p> + </div> </div> - </div> - <!-- Notes --> + <!-- Notes --> + <!-- Nutrition (in regular mode it goes below the 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> - - <div class="clear"></div> - -</div> - - - - </body> + </body> </html> |