From 8e9cc12e4806eb830515a585ac481c6f37a92f2f Mon Sep 17 00:00:00 2001 From: yuzu-eva Date: Mon, 20 Mar 2023 23:30:35 +0100 Subject: changed styling some more --- static/recipes/omurice.html | 4 ++-- static/recipes/oyakodon.html | 4 ++-- static/recipes/pizza.html | 49 ++++++++++++++++++++++++++++---------------- 3 files changed, 35 insertions(+), 22 deletions(-) (limited to 'static/recipes') diff --git a/static/recipes/omurice.html b/static/recipes/omurice.html index 35eace2..170c00d 100644 --- a/static/recipes/omurice.html +++ b/static/recipes/omurice.html @@ -17,7 +17,7 @@ Home
  • - About + About
  • Recipes @@ -51,7 +51,7 @@
  • 3 Eggs
    • -

    Directions

    +

    Instructions

    1. diff --git a/static/recipes/oyakodon.html b/static/recipes/oyakodon.html index 08d0a61..b8a24c0 100644 --- a/static/recipes/oyakodon.html +++ b/static/recipes/oyakodon.html @@ -17,7 +17,7 @@ Home

    2. - About + About
    3. Recipes @@ -52,7 +52,7 @@
    4. Optional: 1 Egg Yolk
      5. -

      Directions

      +

      Instructions

      1. diff --git a/static/recipes/pizza.html b/static/recipes/pizza.html index b64afca..663ecd2 100644 --- a/static/recipes/pizza.html +++ b/static/recipes/pizza.html @@ -17,7 +17,7 @@ Home

      2. - About + About
      3. Recipes @@ -46,10 +46,10 @@
      4. 10g Salt
      5. 7g Active Dry Yeast
      6. 400g Canned Tomatoes (~1 Can)
        7. -
      7. 200g Mozzarella
        8. +
      8. 100g Mozzarella
        9. -

        Directions

        +

        Instructions

        1. @@ -58,35 +58,48 @@

        2. - Add the water and knead the dough until no dry flour is left.
          - Cover the bowl and let it rest a couple hours, until doubled in size.
          + Add the water and knead the dough until no dry flour is left. +

          +
          3. +
        3. +

          + Cover the bowl and let it rest a couple hours, until doubled in size. You can also let it rest overnight.

        4. Once the dough has finished resting, take it out of the bowl onto your working surface - and knead it a bit more, about 2-3 minutes.
          - Divide the dough into two equally sized portions. Take one portion and lightly cover it - with a damp towel to let it rest for an additional hour.
          - You can put the other portion into the fridge or freezer. - While the dough is resting one final time, preheat the oven as high as your oven can go.
          + and knead it a bit more, about 2-3 minutes. +

          +
          5. +
        5. +

          + Divide the dough into four equally sized portions. Take one portion and lightly cover it + with a damp towel to let it rest for an additional hour. + You can put the other portions into the fridge or freezer. + While the dough is resting one final time, preheat your oven as high as it can go.

        6. - Meanwhile we're making the pizza sauce.
          - For this, we're just going to crush the canned tomatoes. You can use - your hands or puree it with a stick blender. Add some salt and pepper to your liking.
          - If you're feeling fancy, you can add oregano and thyme, or any other additional seasonings you like. + Meanwhile, it's time to make the pizza sauce. + For this, I usually just use canned tomatoes. You can use + your hands to crush them or puree it with a stick blender. + Add some salt and pepper to your liking. + If you're feeling fancy, you can add oregano and thyme, + or any other additional seasonings you like.
          + This makes enough sauce for multiple pizzas. You can also use it for pasta.

        7. - Stretch out the dough as big as you can.
          - Put the sauce and mozzarella on top. I like to rip the mozzarella by hand.
          - Then the pizza goes into the oven for about 7-10 minutes, depending how hot you oven goes.
          - Once the mozzarella starts bubbling and is a nice golden brown it's done! + Stretch out the dough as big as you can. + Put the sauce and mozzarella on top. I like to rip the mozzarella by hand. + Then the pizza goes into the oven for about 7-10 minutes, + depending how hot you oven can go. + Once the mozzarella starts bubbling and is a nice golden + brown it's done!

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