1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150
151
152
153
154
155
156
157
158
159
160
161
162
|
<!doctype html>
<html>
<head>
<meta charset="UTF-8" />
<link rel="stylesheet" href="styles.css" />
</head>
<body>
<!-- Recipe -->
<div class="recipe" itemscope itemtype="http://schema.org/Recipe">
<div class="infobox">
<!-- Image -->
<div class="photobox">
<a
href="https://img.jamieoliver.com/jamieoliver/recipe-database/92507804.jpg?tr=w-800,h-1066"
>
<img
src="Images/272F477F-7FC3-46BE-A429-A9D507FAFC33-21470-0000034D8173C4BD/3D817473-17CB-4095-A1EA-5F04A654DE55-21470-0000034D845ECDC6.jpg"
itemprop="image"
class="photo photoswipe"
/>
</a>
</div>
<!-- Name -->
<h1 itemprop="name" class="name">Asparagus Quiche & Soup</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">1 hr 15 min</span>
<b>Servings: </b
><span itemprop="recipeYield">8 1 hour 15 minutes plus chilling</span>
<!-- Source -->
<b>Source: </b>
<a
itemprop="url"
href="https://www.jamieoliver.com/recipes/asparagus-recipes/asparagus-quiche-soup/"
>
<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">
<p class="line" itemprop="recipeIngredient">
<strong>125</strong> g plain flour
</p>
<p class="line" itemprop="recipeIngredient">
<strong>125</strong> g wholemeal flour
</p>
<p class="line" itemprop="recipeIngredient">
<strong>125</strong> g unsalted butter , (cold)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>7</strong> large free-range eggs
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1</strong> kg asparagus
</p>
<p class="line" itemprop="recipeIngredient">olive oil</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> large potatoes
</p>
<p class="line" itemprop="recipeIngredient">
<strong>2</strong> onions
</p>
<p class="line" itemprop="recipeIngredient">
<strong>½</strong> a bunch of fresh thyme , (15g)
</p>
<p class="line" itemprop="recipeIngredient">
<strong>1.5</strong> litres organic vegetable stock
</p>
<p class="line" itemprop="recipeIngredient">
<strong>150</strong> g ricotta cheese
</p>
<p class="line" itemprop="recipeIngredient">
<strong>150</strong> g mature Cheddar cheese
</p>
</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">
Preheat the oven to 180ºC/350ºF/gas 4. Tip the flours into a bowl
with a good pinch of sea salt, then chop and rub in the butter.
Make a well in the middle, crack in one of the eggs, add 2
tablespoons of cold water, then mix, pat and bring together. Place
between two large sheets of greaseproof paper, flatten to 1.5cm
thick and chill in the fridge for 30 minutes. Roll out the pastry
between the sheets of greaseproof, then line a 25cm loose-bottomed
tart tin with the pastry, easing and pushing it carefully into the
sides and letting the pastry scruffily hang right over the sides
(this will stop it shrinking). Prick the base all over with a fork
and bake for 20 minutes, or until lightly golden, then trim off
the excess pastry (sometimes I don’t bother as people seem to love
the crispy bits).Halve the asparagus spears, saving the tips for
the quiche. Chop and place the rest in a large pan over a medium
heat with 1 tablespoon of oil. Peel, roughly chop and add the
potatoes and onions and strip in half the thyme leaves, and cook
for 15 minutes, or until lightly golden, stirring regularly. Pour
in the stock, bring to the boil, then simmer for 15 minutes. Whiz
with a stick blender until smooth, pass through a sieve, then
season to taste with salt and black pepper.While the soup is on
the go, beat the remaining eggs in a bowl with a pinch of salt and
pepper and the ricotta, then grate in the Cheddar and pick in the
remaining thyme leaves. Chop and add the reserved asparagus tips,
then stir into the egg mixture and tip into the tart case. Bake
for 40 minutes, or until beautifully golden. I like to serve the
quiche and soup together – it’s a wonderful meal.
</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">
<p>
Calories 514 26%<br />Fat 30.4g 43%<br />Saturates 15.4g 77%<br />Sugars
6.3g 7%<br />Salt 1.1g 18%<br />Protein 23.1g 46%<br />Carbs 39.7g
15%<br />Fibre 5.5g -
</p>
</div>
</div>
</div>
<div class="clear"></div>
</div>
</body>
</html>
|
