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Update static/output.html

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- <!DOCTYPE html>
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- <html lang="en">
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- <head>
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- <meta charset="UTF-8">
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- <title>Moroccan-Style Tomato Salad</title>
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- </head>
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- <body>
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- <div itemscope itemtype="https://schema.org/Recipe">
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- <span itemprop="name">Moroccan-Style Tomato Salad</span>
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- By <span itemprop="author">Unknown</span>,
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- <meta itemprop="datePublished" content="Unknown">
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- <img itemprop="image" src="salad.jpg"
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- alt="Moroccan-Style Tomato Salad" />
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- <span itemprop="description">A salad that's the perfect accompaniment to summer grills.</span>
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- Prep Time: <meta itemprop="prepTime" content="PT20M">20 minutes
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- Cook time: <meta itemprop="cookTime" content="PT20M">20 minutes
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- Yield: <span itemprop="recipeYield">4 servings</span>
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- <div itemprop="nutrition"
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- itemscope itemtype="https://schema.org/NutritionInformation">
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- Nutrition facts:
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- <span itemprop="calories">Unknown calories</span>,
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- <span itemprop="fatContent">Unknown fat</span>
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- </div>
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- Ingredients:
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- <span itemprop="recipeIngredient">200g tinned chickpeas</span>
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- <span itemprop="recipeIngredient">½ tsp ground cumin</span>
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- <span itemprop="recipeIngredient">½ tsp cayenne</span>
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- <span itemprop="recipeIngredient">½ tsp ground coriander</span>
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- <span itemprop="recipeIngredient">Olive oil</span>
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- <span itemprop="recipeIngredient">1 kg mixed ripe tomatoes</span>
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- <span itemprop="recipeIngredient">½ cucumber</span>
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- Instructions:
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- <span itemprop="recipeInstructions">
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- Preheat the oven to 190°C.
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- Tip the chickpeas into a small roasting tin, add the cumin, cayenne, coriander, and 1 tablespoon of olive oil, and season.
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- Mix to coat the chickpeas in the spices, then roast in the oven for about 20 minutes, until golden and crisp.
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- Meanwhile, prepare the tomatoes, slicing the larger ones and cutting any cherry tomatoes into halves or quarters.
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- Arrange on a large platter. Peel and thinly slice the cucumber, then tuck among the tomatoes. Trim and thinly slice the spring onions and chilli. Peel and finely slice half the lemon zest, then scrunch with a pinch of salt and a squeeze of lemon juice, then scatter over salad with spring onion and chilli. Roughly chop herbs and set aside.
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- </span>
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- 0 comments:
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- <div itemprop="interactionStatistic" itemscope itemtype="https://schema.org/InteractionCounter">
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- <meta itemprop="interactionType" content="https://schema.org/CommentAction" />
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- <meta itemprop="userInteractionCount" content="0" />
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- </div>
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- </div>
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- </body>
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- </html>
 
 
 
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+ <div itemscope itemtype="https://schema.org/Recipe">
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+ <span itemprop="name">Mom's World Famous Banana Bread</span>
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+ By <span itemprop="author">John Smith</span>,
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+ <meta itemprop="datePublished" content="2009-05-08">May 8, 2009
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+ <img itemprop="image" src="https://encrypted-tbn0.gstatic.com/images?q=tbn:ANd9GcRYw0PeL_vUePShuz5xoHZZoCybJUtGEz6Wg_aE0Czo_g&s"
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+ alt="Banana bread on a plate" />
 
 
 
 
 
 
 
 
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+ <span itemprop="description">This classic banana bread recipe comes
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+ from my mom -- the walnuts add a nice texture and flavor to the banana
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+ bread.</span>
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+ Ingredients:
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+ - <span itemprop="recipeIngredient">3 or 4 ripe bananas, smashed</span>
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+ - <span itemprop="recipeIngredient">1 egg</span>
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+ - <span itemprop="recipeIngredient">3/4 cup of sugar</span>
 
 
 
 
 
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+ Instructions:
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+ <span itemprop="recipeInstructions">
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+ Preheat the oven to 350 degrees.
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+ </span>
 
 
 
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+ <span itemprop="recipeInstructions">
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+ Mix in the ingredients in a bowl.
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+ </span>
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+
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+ <span itemprop="recipeInstructions">
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+ Pour the mixture into a loaf pan and bake for one hour.
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+ </span>
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+
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+ </div>