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diff --git a/Recipes/Yoghurt Flatbread.html b/Recipes/Yoghurt Flatbread.html new file mode 100644 index 0000000..c02cc67 --- /dev/null +++ b/Recipes/Yoghurt Flatbread.html @@ -0,0 +1,221 @@ +<!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://monmackfood.com/wp-content/uploads/Screen-Shot-2021-08-13-at-3.57.12-pm.jpeg" + > + <img + src="Images/880E37C6-FA89-4F91-852A-7BAD22C6C57E/6EDEF8C2-6E7D-473A-B0C0-C02879ABD390.jpg" + itemprop="image" + class="photo photoswipe" + /> + </a> + </div> + + <!-- Name --> + <h1 itemprop="name" class="name">Yoghurt Flatbread</h1> + + <!-- Info --> + + <!-- Rating, categories --> + <p itemprop="aggregateRating" class="rating" value="5">★★★★★</p> + + <p class="metadata"> + <!-- Cook time, prep time, servings, difficulty --> + + <b>Prep Time: </b><span itemprop="prepTime">10 mins cook time</span> + + <b>Cook Time: </b><span itemprop="cookTime">5 min</span> + + <b>Servings: </b><span itemprop="recipeYield">3</span> + + <!-- Source --> + + <b>Source: </b> + + <a + itemprop="url" + href="https://monmackfood.com/4-ingredient-cheesy-flat-bread-no-yeast/" + > + <span itemprop="author">monmackfood.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>160</strong>g (1 cup) self raising flour + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>140</strong>g (½ cup) plain full-fat yoghurt + </p> + <p class="line" itemprop="recipeIngredient"> + <strong>½</strong> tsp salt + </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"> + Add the salt and flour to a bowl and whisk together then add the + yoghurt and mix until it starts clumping together. + </p> + <p class="line"> + Transfer the dough to a bench and knead by hand for a few minutes + until it is smooth and elastic. If the dough is sticking + excessively to the bench or your hands, sprinkle it with flour. + </p> + <p class="line"> + Set your dough aside for 5-10 minutes to let the gluten relax so + the dough isn't so tight. + </p> + <p class="line"> + Take a golf ball size piece of dough and start flattening it out + on a generously floured bench. Roll it with a rolling pin until it + is around 2-3 mm thick. + </p> + <p class="line"> + Add a slice or a small handful of grated cheese to one side of the + dough and fold the other side over. Seal the edges by pressing it + with your fingers or rolling with a rolling pin. + </p> + <p class="line"> + Set a frypan over a medium heat and add a small amount of butter + or oil. Carefully lay down your bread and fry for about 2-3 + minutes, then flip and repeat on the other side. + </p> + <p class="line"> + To make sure the cheese is thoroughly melted, place the bread in a + 180˚C oven for 5-10 minutes then 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> |