From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- .../Halloumi & Cashew Curry with Brown Rice.html | 74 ++++++---------------- 1 file changed, 20 insertions(+), 54 deletions(-) (limited to 'Recipes/Halloumi & Cashew Curry with Brown Rice.html') diff --git a/Recipes/Halloumi & Cashew Curry with Brown Rice.html b/Recipes/Halloumi & Cashew Curry with Brown Rice.html index 5e8d293..b6cd290 100644 --- a/Recipes/Halloumi & Cashew Curry with Brown Rice.html +++ b/Recipes/Halloumi & Cashew Curry with Brown Rice.html @@ -1,4 +1,4 @@ - + @@ -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 @@
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Halloumi & Cashew Curry with Brown Rice

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★★★★★

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- - Total Time: 10 min - - Servings: 2 - + Total Time: 10 min + Servings: 2 - Source: - - - - +

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Ingredients

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Directions

1. Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

2. Now, let's get started!

Boil half a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Cut the halloumi into bite-sized pieces

Once hot, add the chopped halloumi to the pan and cook for 1 min or until starting to brown

3. Meanwhile, heat a separate pan over a medium-low heat

Once hot, add the cashew nuts and cook for 2-3 min or until toasted all over and then set aside for garnish

Tip: Watch them like a hawk to make sure they don’t burn!

4. Once the halloumi is starting to brown, add the garam masala and ground turmeric to the pan and cook for 1 min further or until fragrant

5. Meanwhile, chop the cherry tomatoes in half,then add them to the pan and cook for 1-2 min further

Whilst the tomatoes are cooking, dissolve the tomato paste in 200ml [350ml] boiled water and season with a pinch of salt – this is your tomato stock

6. Increase the heat to high, add the tomato stock to the pan and cook for 2-3 min further or until thickened to a curry-like consistency – this is your halloumi curry

7. Whilst the curry is cooking, squeeze the pouch[es] of cooked brown long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

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Nutrition

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