Update output_topic_details.txt

output_topic_details.txt

@@ -74,7 +74,7 @@ Ingredients:
 300g button mushrooms
 150ml double cream
 Instructions:
-1. Heat the oven to 150°C fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
+1. Heat the oven to 150°C or 302°F fan/gas 3½. Season the turkey legs with plenty of salt. Put the butter and 1 tbsp oil in a casserole over a medium heat and add the turkey legs. Cook for about 3 minutes on each side to colour the skin, then transfer to a plate.
 2. Add the onions to the casserole and cook for about 10 minutes, stirring, until starting to soften. Soak the dried mushrooms in 300ml boiled water. Add the bay, thyme and madeira to the casserole and leave to bubble until the liquid is reduced by half. Add the stock, plus the mushrooms and their soaking liquid (look out for any grit in the last few drops) and bring to a simmer.
 3. Return the turkey legs to the casserole and transfer the dish to the oven. Cover and cook for 2½-3 hours until tender enough to pull apart with a fork.
 4.Set a large frying pan over a high heat and add the remaining oil. Halve or quarter the fresh mushrooms, then fry for 6-7 minutes, shaking the pan now and then until golden all over. Lift the turkey legs onto a plate then, if you like, shred them. Set the casserole over a medium heat, then stir in the mushrooms and cream. Bubble for 5 minutes, then stir in the shredded turkey or return the whole legs to the casserole. Serve with mashed potatoes or steamed rice.
@@ -105,11 +105,27 @@ Place the carrot tops, mint, pine nuts, garlic, and lemon in a food processor an
 
 Slowly add the olive oil until it reaches your desired consistency. Refrigerate for up to 3 days.
 
+Topic: Roasted Carrots
+Total Time: 30 min
+Serves: 1
+Ingredients:
 
+1 pound carrots
+4 cloves of garlic, minced
+2-3 tablespoon extra virgin olive oil
+1 tablespoon maple syrup
+¼ teaspoon salt
+⅛ teaspoon ground black pepper
+1 tablespoon fresh parsley, optional, chopped
+
+Instructions 
+1. Preheat the oven to 430ºF or 220ºC.
+2. Trim the ends of the carrots and slice them. You don't need to peel them, but that's up to you.
+3. Add the carrots and the remaining ingredients to a baking tray (it can be lined with parchment paper or not) and mix with your hands until well combined.
+4. Bake for 20-30 minutes or until golden brown and tender.
+5. Garnish with the chopped fresh parsley and serve immediately with vegan protein like seitan or tempeh.
+6. Keep the leftovers in a sealed container in the fridge for 4-7 days.
 
-Description: A fork is a tactic where a single piece attacks two or more of the opponent's pieces at the same time.
-
-Topic: Bishop Movement
 
 Description: A bishop moves diagonally any number of squares, but cannot jump over other pieces.