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/Tofu Katsu Curry.html | 78 +++++++++++++------------------------------ 1 file changed, 23 insertions(+), 55 deletions(-) (limited to 'Recipes/Tofu Katsu Curry.html') diff --git a/Recipes/Tofu Katsu Curry.html b/Recipes/Tofu Katsu Curry.html index 9b0c636..f87631d 100644 --- a/Recipes/Tofu Katsu Curry.html +++ b/Recipes/Tofu Katsu Curry.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; @@ -107,53 +104,38 @@
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Tofu Katsu Curry

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- - Cook Time: 0 min - - Total Time: 30 min - - Servings: 1 - + Cook Time: 0 min + Total Time: 30 min + Servings: 1 - +

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Ingredients

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Directions

Step 1
Heat half of the vegetable oil in a saucepan, add the garlic, ginger, onion and apple and fry gently until soft. Add the spices, fry for a minute then pour in the stock. Simmer gently for 3-4 minutes until thickened, then blend until smooth. Season with a pinch of salt. Meanwhile cook the rice according to the packet instructions.

Step 2
Whisk the oat cream and miso paste together in a shallow bowl then coat the tofu in the flour. Dip the floured tofu in the miso mixture then coat in the breadcrumbs, making sure all of the tofu is coated.

Step 3
Heat the remaining oil in a frying pan then fry the tofu for 3-4 minutes on each side until golden and crisp. Slice the tofu and plate up with the sauce and rice. Serve with the salad and pickled ginger.

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