Category: test

{ “@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Tortilla Chips With Fresh Salsa & Eggs”, “description”: [], “author”: { “@type”: “Person”, “name”: [] }, “cookTime”: “PT30M”, “prepTime”: “”, “totalTime”: “”, “recipeYield”: “Serves 4”, “recipeCategory”: [], “recipeCuisine”: [], “image”: “https://admin.canvasflow.io/usercontent/443249/23D5FA4B-0244-4348-B8F4F2477349ACE2.jpg”, “nutrition”: { “@type”: “NutritionInformation”, “calories”: [], “fatContent”: [], “saturatedFatContent”: [], “carbohydrateContent”: [], “sugarContent”: [], “fiberContent”: [], “proteinContent”: [], “sodiumContent”: [] }, “recipeIngredient”: [ “INGREDIENTS”, “1 tbsp olive oil”, “170-200g/6-7oz bag plain”, “tortilla chip”, “4 eggs”, “1 handful of grated cheddar”, “or mozzarella cheese”, “For the salsa”, “4 large ripe tomatoes”, “1 red pepper, halved, cored”, “and deseeded”, “1 onion, halved and peeled”, “2 garlic cloves, unpeeled”, “2 tbsp olive oil”, “1 tbsp Vadasz Jalapeño Relish”, “Salt and pepper”, “To serve”, “4 tbsp Vadasz Jalapeño Relish”, “or homemade jalapeño relish”, “2 tbsp soured cream”, “4 pinches of chopped coriander”, “4 lime wedges” ], “recipeInstructions”: [ { “@type”: “HowToStep”, “text”: “First, make the salsa. Heat a large frying pan over a mediumhigh heat, add the tomatoes, red pepper, onion and garlic, and cook for around 5-6 minutes, until you have good blackened patches on all the vegetables.” }, { “@type”: “HowToStep”, “text”: “Take the pan off the heat. When cool enough to handle, peel the garlic, then add to a food processor or blender with the other charred vegetables, the olive oil, the jalapeño relish and some salt and pepper, and blend until you have a smooth salsa.” }, { “@type”: “HowToStep”, “text”: “Add 1 tbsp olive oil to the frying pan, followed by the salsa, and bring to a very gentle simmer. Add the tortilla chips, stirring just enough to submerge some but not all of them. Break the eggs on to the chips at quarterintervals around the pan to create portions when you come to serve the dish, then sprinkle over the cheese.” }, { “@type”: “HowToStep”, “text”: “Cover the pan and cook the eggs very gently – they should cook from both the salsa beneath them and the steam above them under the lid. Check to see if they are done after 3-4 minutes. I like to have soft yolks, but make sure the whites are firm.” }, { “@type”: “HowToStep”, “text”: “Using a large spatula, shovel the portions on to warmed plates and garnish each with a tbsp of jalapeño relish, ½ tbsp soured cream, a pinch of chopped coriander and a lime wedge.” } ] }

{ “@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Grilled Pineapple And Broccoli Salad”, “description”: [], “author”: { “@type”: “Person”, “name”: [] }, “cookTime”: “PT35M”, “prepTime”: “”, “totalTime”: “”, “recipeYield”: “3”, “recipeCategory”: [], “recipeCuisine”: [], “image”: “https://admin.canvasflow.io/usercontent/443249/B19918B8-2A0E-47F7-ABCBA2FC4859E18E.jpg”, “nutrition”: { “@type”: “NutritionInformation”, “calories”: [], “fatContent”: [], “saturatedFatContent”: [], “carbohydrateContent”: [], “sugarContent”: [], “fiberContent”: [], “proteinContent”: [], “sodiumContent”: [] }, “recipeIngredient”: [ “INGREDIENTS”, “1 fresh pineapple – you will use”, “only ½, so keep the remainder”, “for another use”, “Olive oil”, “1 small or ½ large head”, “of broccoli”, “1 garlic clove, lightly crushed”, “but left intact”, “1 splash of brine from the”, “Vadasz Red Onion Fresh Pickles”, “Around 450g/1lb roasted”, “red peppers from a jar”, “240g/8½oz baby spinach”, “Salt and pepper”, “For the dressing”, “2 tbsp olive oil”, “1 tbsp soy sauce”, “1 splash of brine from the”, “Vadasz Red Onion Fresh Pickles”, “or homemade pickled red onion”, “1 garlic clove, chopped”, “1 thumb-sized piece of fresh”, “root ginger, scrubbed and cut”, “into matchsticks”, “To serve”, “3 big pinches of Vadasz Red”, “Onion Fresh Pickles or homemade”, “pickled red onions”, “3 big pinches of crumbled feta” ], “recipeInstructions”: [ { “@type”: “HowToStep”, “text”: “Peel the whole pineapple and, holding it upright, cut 3 slices lengthways, including the core, around 1-2cm (½-¾ in) thick. Season them well with a little salt and plenty of pepper, and drizzle with olive oil.” }, { “@type”: “HowToStep”, “text”: “Slice the head of broccoli from top to bottom in the same way and to the same thickness as the pineapple. Again, season with salt and pepper and drizzle with olive oil.” }, { “@type”: “HowToStep”, “text”: “Slice the head of broccoli from top to bottom in the same way and to the same thickness as the pineapple. Again, season with salt and pepper and drizzle with olive oil.” }, { “@type”: “HowToStep”, “text”: “Add the broccoli to the hot griddle pan and again cook for a few minutes on each side until nicely browned. Pour in the pickle brine or water and cook until evaporated – this will help steam your broccoli. Transfer to the plate with the pineapple and cover loosely with the foil.” }, { “@type”: “HowToStep”, “text”: “While the pineapple and broccoli are cooking, make the dressing. Put all the ingredients in a bowl and whisk together, then set aside.” }, { “@type”: “HowToStep”, “text”: “Now, make a simple salsa: remove the peppers from the jar, dangle over a colander over a bowl and force the brine out between your finger and thumb until well drained. Place the squeezed peppers into a food processor or blender and blend until smooth. Season to taste with salt and pepper, then set aside until needed. Both this salsa and the dressing can be made ahead of time, if you prefer.” }, { “@type”: “HowToStep”, “text”: “Once the broccoli comes out of the pan, add the baby spinach – in batches if necessary – with a pinch of salt and pepper and stir-fry for 30 seconds or so, just until it wilts slightly.” }, { “@type”: “HowToStep”, “text”: “To serve, spoon the red pepper salsa into the centre of 3 serving plates, then use the back of the spoon to spread it out. Pile up some of the spinach and add a slice of the pineapple and broccoli. Arrange a big pile of red onion pickles over the broccoli and spoon the dressing all over. Finish off with the feta cheese, generously sprinkled like snow across the beautiful yellow, red and green landscape.” } ] }

{ “@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Curry Kraut – Chicken Curry With Green Apple Chutney”, “description”: [], “author”: { “@type”: “Person”, “name”: [] }, “cookTime”: “PT1H20M”, “prepTime”: “”, “totalTime”: “”, “recipeYield”: “2025-03-04 00:00:00”, “recipeCategory”: [], “recipeCuisine”: [], “image”: “https://admin.canvasflow.io/usercontent/443249/542311F9-389D-4FEE-83932A2D464BF803.jpg”, “nutrition”: { “@type”: “NutritionInformation”, “calories”: [], “fatContent”: [], “saturatedFatContent”: [], “carbohydrateContent”: [], “sugarContent”: [], “fiberContent”: [], “proteinContent”: [], “sodiumContent”: [] }, “recipeIngredient”: [ “INGREDIENTS”, “2 tbsp vegetable oil”, “6 boneless, skinless chicken”, “thighs”, “2 onions, halved and sliced”, “3 garlic cloves, chopped”, “2 large tomatoes, quartered”, “3 heaped tablespoons Vadasz”, “Pineapple & Turmeric Sauerkraut”, “60g/2¼oz cashew nuts”, “400ml/14fl oz can coconut milk”, “A knob of butter”, “1 large baking potato, peeled”, “and cut into 2cm/¾-inch cubes”, “1 cinnamon stick”, “1 or 2 bay leaves”, “1 hot red chilli, halved”, “lengthways (optional)”, “Salt and pepper”, “To serve”, “Green apple chilli chutney”, “1 handful of coriander leaves”, “Cooked brown or white”, “basmati rice” ], “recipeInstructions”: [ { “@type”: “HowToStep”, “text”: “Heat 1 tbsp of vegetable oil in a large, heavy-based frying pan over a medium heat. Season the chicken thighs with salt and pepper, add to the pan and fry gently for 10 minutes, turning halfway through, until nicely browned all over. Transfer to a plate and set aside.” }, { “@type”: “HowToStep”, “text”: “Add the remaining 1 tbsp of oil to the pan, followed by the onions and garlic, and cook for 2 minutes, stirring to loosen the chicken residue from the base. Add the tomatoes, sauerkraut and cashews with a pinch more salt and pepper and cook for another 1-2 minutes, until you get the wonderful aromas of curry beginning to fill your kitchen.” }, { “@type”: “HowToStep”, “text”: “Stir in the coconut milk, then cover the pan, bring the contents back up to a simmer and simmer for 5-6 minutes.” }, { “@type”: “HowToStep”, “text”: “Add the butter to the pan, then take off the heat. Tilt the pan slightly and use a stick blender to blitz the mixture until it’s thicker and saucier, but don’t overdo it – it’s always nice to have some textural components, too.” }, { “@type”: “HowToStep”, “text”: “Return the chicken thighs to the pan with all their juices and the potato. Drop in the cinnamon stick, bay leaves and chilli, if using, then slide the pan back on to a medium heat and stir well.” }, { “@type”: “HowToStep”, “text”: “Cover and simmer gently for around 50 minutes or until the chicken is really tender – you might need to add a drop of water if the curry is too thick, but it shouldn’t need much if you keep the pan well covered and the heat low.” }, { “@type”: “HowToStep”, “text”: “Serve topped with a big dollop of the apple chilli chutney, some coriander leaves and brown or white basmati rice on the side.” } ] }

{ “@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Grilled Pineapple And Broccoli Salad”, “description”: [], “author”: { “@type”: “Person”, “name”: [] }, “cookTime”: “PT35M”, “prepTime”: “”, “totalTime”: “”, “recipeYield”: “3”, “recipeCategory”: [], “recipeCuisine”: [], “image”: “https://admin.canvasflow.io/usercontent/443249/B19918B8-2A0E-47F7-ABCBA2FC4859E18E.jpg”, “nutrition”: { “@type”: “NutritionInformation”, “calories”: [], “fatContent”: [], “saturatedFatContent”: [], “carbohydrateContent”: [], “sugarContent”: [], “fiberContent”: [], “proteinContent”: [], “sodiumContent”: [] }, “recipeIngredient”: [ “INGREDIENTS”, “1 fresh pineapple – you will use”, “only ½, so keep the remainder”, “for another use”, “Olive oil”, “1 small or ½ large head”, “of broccoli”, “1 garlic clove, lightly crushed”, “but left intact”, “1 splash of brine from the”, “Vadasz Red Onion Fresh Pickles”, “Around 450g/1lb roasted”, “red peppers from a jar”, “240g/8½oz baby spinach”, “Salt and pepper”, “For the dressing”, “2 tbsp olive oil”, “1 tbsp soy sauce”, “1 splash of brine from the”, “Vadasz Red Onion Fresh Pickles”, “or homemade pickled red onion”, “1 garlic clove, chopped”, “1 thumb-sized piece of fresh”, “root ginger, scrubbed and cut”, “into matchsticks”, “To serve”, “3 big pinches of Vadasz Red”, “Onion Fresh Pickles or homemade”, “pickled red onions”, “3 big pinches of crumbled feta” ], “recipeInstructions”: [ { “@type”: “HowToStep”, “text”: “Peel the whole pineapple and, holding it upright, cut 3 slices lengthways, including the core, around 1-2cm (½-¾ in) thick. Season them well with a little salt and plenty of pepper, and drizzle with olive oil.” }, { “@type”: “HowToStep”, “text”: “Slice the head of broccoli from top to bottom in the same way and to the same thickness as the pineapple. Again, season with salt and pepper and drizzle with olive oil.” }, { “@type”: “HowToStep”, “text”: “Slice the head of broccoli from top to bottom in the same way and to the same thickness as the pineapple. Again, season with salt and pepper and drizzle with olive oil.” }, { “@type”: “HowToStep”, “text”: “Add the broccoli to the hot griddle pan and again cook for a few minutes on each side until nicely browned. Pour in the pickle brine or water and cook until evaporated – this will help steam your broccoli. Transfer to the plate with the pineapple and cover loosely with the foil.” }, { “@type”: “HowToStep”, “text”: “While the pineapple and broccoli are cooking, make the dressing. Put all the ingredients in a bowl and whisk together, then set aside.” }, { “@type”: “HowToStep”, “text”: “Now, make a simple salsa: remove the peppers from the jar, dangle over a colander over a bowl and force the brine out between your finger and thumb until well drained. Place the squeezed peppers into a food processor or blender and blend until smooth. Season to taste with salt and pepper, then set aside until needed. Both this salsa and the dressing can be made ahead of time, if you prefer.” }, { “@type”: “HowToStep”, “text”: “Once the broccoli comes out of the pan, add the baby spinach – in batches if necessary – with a pinch of salt and pepper and stir-fry for 30 seconds or so, just until it wilts slightly.” }, { “@type”: “HowToStep”, “text”: “To serve, spoon the red pepper salsa into the centre of 3 serving plates, then use the back of the spoon to spread it out. Pile up some of the spinach and add a slice of the pineapple and broccoli. Arrange a big pile of red onion pickles over the broccoli and spoon the dressing all over. Finish off with the feta cheese, generously sprinkled like snow across the beautiful yellow, red and green landscape.” } ] }