From 430490952c4f1ccdfce10181650ed2b56f490087 Mon Sep 17 00:00:00 2001 From: Szymon Szukalski Date: Wed, 29 Nov 2023 12:42:57 +1100 Subject: latest export --- Recipes/Rhubarb & stem ginger fool.html | 74 +++++++++------------------------ 1 file changed, 20 insertions(+), 54 deletions(-) (limited to 'Recipes/Rhubarb & stem ginger fool.html') diff --git a/Recipes/Rhubarb & stem ginger fool.html b/Recipes/Rhubarb & stem ginger fool.html index 559f102..a05a718 100644 --- a/Recipes/Rhubarb & stem ginger fool.html +++ b/Recipes/Rhubarb & stem ginger fool.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; @@ -107,55 +104,39 @@
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Rhubarb & stem ginger fool

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- - Servings: 4 - + Servings: 4 - Source: - -

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Ingredients

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Description

This fool, spiked with ginger, is so light and pillowy, and so pleasingly neon. I find it hard to think of a dessert I'd rather eat. The rhubarb brings a welcome sharpness and pop of bright pink. Vegan cream may not whip to soft peaks - just whip it as much as you can.

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Directions

In a pan, cook the rhubarb and sugar for 2 minutes, until the juices turn the sugar into a pink syrup but the rhubarb still holds its crunch.

Set aside to cool in the pan for 20 minutes.

Whip the cream or vegan cream a little shy of soft peaks, then fold in the yoghurt. Add the finely chopped ginger and stir it through with the ginger syrup and lemon zest.

When it has cooled, stir half the cooked rhubarb into the cream.

Top the dessert with the thinly sliced ginger and the rest of the rhubarb.

Seasonal variations
- Strawberries, raw, sliced
- Raspberries, raw, crushed
- Pear, raw, thinly sliced
- Plums, cooked with a little sugar
- Gooseberries, cooked with a little sugar

You can adjust the amount of sugar to the sweetness of your fruit.

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