From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001
From: Szymon Szukalski <szymon@skas.io>
Date: Wed, 29 Nov 2023 12:42:57 +1100
Subject: latest export

---
 Recipes/Baked Polenta Chips with Pesto Dip.html | 74 +++++++------------------
 1 file changed, 20 insertions(+), 54 deletions(-)

(limited to 'Recipes/Baked Polenta Chips with Pesto Dip.html')
diff --git a/Recipes/Baked Polenta Chips with Pesto Dip.html b/Recipes/Baked Polenta Chips with Pesto Dip.html
index ca2b222..06ed163 100644
--- a/Recipes/Baked Polenta Chips with Pesto Dip.html	
+++ b/Recipes/Baked Polenta Chips with Pesto Dip.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;
@@ -107,59 +104,41 @@
     <div class="infobox">
 
         <!-- Image -->
-        
         <div class="photobox">
-            
             <a href="https://img.jamieoliver.com/jamieoliver/recipe-database/52110988.jpg?tr=w-800,h-1066">
                 <img src="Images/160408C8-96D2-4733-9AC8-3FE73A581E5C-21470-000003552CC8C189/14299BED-20F5-4922-9977-4A897FFD9811-21470-000003553175AB1A.jpg" itemprop="image" class="photo photoswipe"/>
             </a>
-            
-            
-        </div>
-        
+                    </div>
 
         <!-- Name -->
         <h1 itemprop="name" class="name">Baked Polenta Chips with Pesto Dip</h1>
         
         <!-- Info -->
         
-        
         <!-- Rating, categories -->
         <p itemprop="aggregateRating" class="rating" value="0"></p>
         
-        
         <p class="metadata">
         
             <!-- Cook time, prep time, servings, difficulty -->
-            
-            <b>Total Time: </b><span itemprop="totalTime">50 min</span>
-            
-            <b>Servings: </b><span itemprop="recipeYield">4 50 minutes plus chilling</span>
-            
+            <b>Total Time: </b><span itemprop="">50 min</span>
+            <b>Servings: </b><span itemprop="">4 50 minutes plus chilling</span>
 
             <!-- Source -->
-            
                 <b>Source: </b>
-                
                     <a itemprop="url" href="https://www.jamieoliver.com/recipes/cheese-recipes/baked-polenta-chips-with-pesto-dip/">
                         <span itemprop="author">jamieoliver.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">
@@ -167,35 +146,27 @@
             </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">Bring the stock to the boil and slowly whisk in the polenta, stirring constantly. Add a pinch of sea salt and, after a few minutes, once thickened, finely grate in the Parmesan and stir in the oregano. Pour into a greased and lined 20cm square tin and pop in the fridge to chill and firm up, about 1 hour.For the dip, toast the pine nuts in a dry pan, then tip into a food processor. Crush in the garlic and grate in the Parmesan, measure in 60ml of extra virgin olive oil, then add the rest of the ingredients and pulse until combined but still coarse. Season to taste, and scrape into a serving bowl. Preheat oven to 220ºC/425ºF/gas 7. Cut the chilled polenta into chips and brush with 2 tablespoons of olive oil. Dust with the extra polenta. Arrange on a greased baking tray in a single layer and bake for 30 minutes, or until crisp and golden. Serve the hot polenta chips with some extra Parmesan grated on top, and the pesto dip 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">
@@ -203,9 +174,6 @@
     </div>
 </div>
 
-
-
-    
     
     </div>
     
@@ -215,7 +183,5 @@
 
 
 
-
-
     </body>
 </html>
-- 
cgit v1.2.3

