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/Sweet Potato, Ginger And Coconut Stew.html | 55 +++++++--------------- 1 file changed, 17 insertions(+), 38 deletions(-) (limited to 'Recipes/Sweet Potato, Ginger And Coconut Stew.html') diff --git a/Recipes/Sweet Potato, Ginger And Coconut Stew.html b/Recipes/Sweet Potato, Ginger And Coconut Stew.html index cc09c1d..879849c 100644 --- a/Recipes/Sweet Potato, Ginger And Coconut Stew.html +++ b/Recipes/Sweet Potato, Ginger And Coconut Stew.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; @@ -107,38 +104,30 @@
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Sweet Potato, Ginger And Coconut Stew

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Ingredients

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Directions

Toast the allspice berries for a minute or so in a large heavy-based,
lidded pan that you can use for your stew (skip this step if using
ground), then put into a food processor with a tablespoon of the olive
oil, the spring onions, garlic, ginger, thyme leaves, coriander stalks and
the juice and zest of 1 lime. Season with salt and pepper and blitz to
form a paste.
Put the pan back over a medium heat and, once hot, add the remaining
oil and fry the paste, stirring all the time, for 3-4 minutes until fragrant.

Add the bay leaves, whole chilli, coconut milk and 500ml warm water to
the pan. Stir to combine, bring to a simmer and cook for a few minutes,
then add the squash or pumpkin and sweet potatoes. Drain and rinse
the beans, then roughly mash them in a bowl, add to the pan and cook
for 30-40 minutes at a gentle simmer.

Make your topping. Mix the olive oil and pumpkin seeds with the zest
of the second lime and season with salt.

Once the squash or pumpkin and potatoes are cooked, and are just
holding their shape but soft throughout, and the sauce is rich and
flavourful, scoop out the bay, whole chilli and any thyme sprigs, then
add the greens to the top of the stew - don't stir them in - and cover
with a lid. Cook for a couple of minutes until dark, bright green. Remove
the stew from the heat and squeeze over the juice of the remaining
lime. Taste and add more lime, salt or pepper if needed.

Use tongs to divide the greens between warm bowls before spooning
over generous helpings of the stew. Scatter over the toasted pumpkin-
seed topping and the reserved coriander leaves. Serve with yoghurt and
rice or rotis on the table for people to help themselves.

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