130 lines
7.1 KiB
HTML
130 lines
7.1 KiB
HTML
<!DOCTYPE html>
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<html>
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<head>
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<link href="../../style2.css" rel="stylesheet" type="text/css" />
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<meta charset="UTF-8" />
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<meta name="viewport" content="user-scalable=no, width=device-width" />
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<body class="recipe" itemscope itemtype="http://schema.org/Recipe">
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<section class="header">
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<div class="image" style="background-image: url('./image.png')" itemprop="image" src="./image.png"></div>
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<div class="about">
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<h1 itemprop="name">Harissa</h1>
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<div class="timing">
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prep <span itemprop="prepTime">20 minutes</span>, cook <span itemprop"cookTime">15 minutes</span> </div>
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<div class="icons">
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<div class="icon gluten-free"></div>
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<div class="icon low-carb"></div>
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<div class="icon vegetarian"></div>
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<div class="icon serving"></div>× <span itemprop="recipeYield">16</span>
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</div>
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<div class="description" itemprop="description">Harissa is not merely a hot, pepper sauce; its delightfully exotic blend of spices brings a special dimension to it beyond mere heat. It's a wonderful addition to liven up other dishes, or merely to be eaten on its own with bread or crackers.
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</div>
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</div>
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</section>
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<section class="instructions">
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<div class="step">
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<h3>1</h3>
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<div class="ingredients">
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<ul>
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<li itemprop="recipeIngredient">
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<div class="amount">
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2
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</div>
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<div class="item">peppers, red bell</div>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">Pre-heat the oven's broiler and move the rack one step from the top. Line a baking sheet with foil, and lay out the red peppers, halved, with the skins up. Cook until they just start to blacken on top (about 5 min), and then seal in a bowl with plastic wrap and set aside.
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</div>
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</div>
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<div class="step">
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<h3>2</h3>
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<div class="ingredients">
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<ul>
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<li itemprop="recipeIngredient">
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<div class="amount">
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6
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</div>
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<div class="item">peppers, fresno</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1
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</div>
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<div class="item">peppers, habañero</div>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">Bring a pot of lightly-salted water to a boil. Drop the whole peppers into the water and boil until soft (about 3 min). Drain the pot, and let the peppers cool until safe to handle.
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</div>
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</div>
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<div class="step">
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<h3>3</h3>
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<div class="ingredients">
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<ul>
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<li itemprop="recipeIngredient">
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<div class="amount">
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¼
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tsp
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</div>
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<div class="item">caraway seeds</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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¼
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tsp
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</div>
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<div class="item">coriander seeds</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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½
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tsp
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</div>
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<div class="item">cumin, ground</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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½
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tsp
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</div>
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<div class="item">mint, dried</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1
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tsp
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</div>
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<div class="item">salt</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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3
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tbsp
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</div>
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<div class="item">garlic (minced)</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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2
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tbsp
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</div>
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<div class="item">lemon juice</div>
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<li itemprop="recipeIngredient">
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<div class="amount">
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1
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tbsp
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</div>
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<div class="item">olive oil</div>
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</ul>
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</div>
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<div class="detail" itemprop="recipeInstructions">In a dry skillet, roast the seeds until they brown a bit and start to smell fragrant (about 2 min). Use a spice grinder or small food processor to blend the seeds and remaining dry spices until the mixture is homogenous. Dice all the peppers (red bell, fresno, and habañero). Drop everything except the olive oil into a blender and purée until smooth. Add the olive oil just at the end, and pulse just enough to mix it.
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</div>
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</div>
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</section>
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<section class="credits">
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<span itemprop="author">Chef John</span><br /><a href="https://www.allrecipes.com/recipe/223301/chef-johns-harissa-sauce">https://www.allrecipes.com/recipe/223301/chef-johns-harissa-sauce</a> </section>
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<section class="navigation">
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<a href="../..">« Back</a>
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</section>
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</body>
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</html |