site-umami.yaml

label: Umami
description: "Umami - A Food Magazine."
key: umami
schema: schema-1

site:
  name: Umami Demo
  homepage: page-home
  email: contact+convivial-demo-bookshop@morpht.com

theme:
  name: 'convivial_bootstrap'

media:
  image:
    image-site:
      name: Umami
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/themes/umami/logo.svg
    image-carrots:
      name: Carrots
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/heritage-carrots.jpg
    image-oatmeal:
      name: Oatmeal
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/oatmeal-fruit-syrup-topping.jpg
    image-mushrooms:
      name: Mushrooms
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/mushrooms-umami.jpg
    image-mocktails:
      name: mocktails
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/mojito-mocktail.jpg
    image-soup:
      name: Soup
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/watercress-soup-umami.jpg
    image-pasta:
      name: Pasta
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/veggie-pasta-bake-umami.jpg
    image-chocolate:
      name: Chocolate
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/vegan-chocolate.jpg
    image-supermarket:
      name: Supermarket
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/supermarket-savvy-umami.jpg
    image-pizza:
      name: Pizza
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/pizza-umami.jpg
    image-curry:
      name: Curry
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/thai-green-curry-umami.jpg
    image-herbs:
      name: Herbs
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/home-grown-herbs.jpg
    image-pasta-hero:
      name: Pasta Hero
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/veggie-pasta-bake-hero-umami.jpg
    image-pork:
      name: Pork
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/borscht-with-pork-ribs-umami.jpg
    image-chill-sauce:
      name: Chill Sauce
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/chili-sauce-umami.jpg
    image-crema-catalana:
      name: Crema Catalana
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/crema-catalana-umami.jpg
    image-sponge-cake:
      name: Sponge Cake
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/victoria-sponge-umami.jpg
    image-mediterranean-quiche-umami:
      name: Deep mediterranean quiche
      source: https://git.drupalcode.org/project/drupal/-/raw/10.1.x/core/profiles/demo_umami/modules/demo_umami_content/default_content/images/mediterranean-quiche-umami.jpg

block_content:
  content:
    content-umami-home-banner:
      info: Umami Home Banner
      heading: Super easy vegetarian pasta bake
      body: "<p> A wholesome pasta bake is the ultimate comfort food. This delicious bake is super quick to prepare and an ideal midweek meal for all the family. </p> <p> <a href=\"/super-easy-vegetarian-pasta-bake\">Read More</a> </p>"
      colour_classes: cp cp--standard
  personified_data:
    personified-data-audience-tasks:
      info: 'Audience tasks'
      endpoint: /data/tasks
      template: item-image-card
      parameter:
        -
          type: parameter
          endpoint-key: key
          source-key: audience
          source-type: local_storage
          default: audience-general
    personified-data-topic-news:
      info: Topic news
      endpoint: /data/articles-topic
      template: item-image-card
      parameter:
        -
          type: parameter
          endpoint-key: key
          source-key: topic
          source-type: local_storage
          default:


node:
  audience:
    audience-general:
      title: General Audience
      key: audience-general
      summary: This is General Audience.
      tasks:
        - page-borscht-with-pork-ribs
        - page-gluten-free-pizza
        - page-vegan-chocolate-and-nut-brownies
    audience-accompaniments:
      title: Accompaniments
      key: audience-adult
      summary: Audience as Accompaniments
      tasks:
        - page-fiery-chili-sauce
        - page-watercress-soup
        - page-vegan-chocolate-and-nut-brownies
      search_exclude: true
    audience-main-courses:
      title: Main courses
      key: audience-youth
      summary: Audience as Main courses
      tasks:
        - page-borscht-with-pork-ribs
        - page-thai-green-curry
        - page-gluten-free-pizza
      search_exclude: true

  topic:
    topic-alcohol-free:
      title: Alcohol free
      key: topic-alcohol-free
    topic-baked:
      title: Baked
      key: topic-baked
    topic-chocolate:
      title: Chocolate
      key: topic-chocolate
    topic-dessert:
      title: Dessert
      key: topic-dessert
  page:
    page-home:
      alias: /
      title: Umami
      summary: "Umami - A Food Magazine."
      thumbnail: image-pasta-hero
      introduction: "<h2> Welcome to the Umami </h2> <p> A Food Magazine </p>"
      banner_image: image-pasta-hero
      banner_title: "Hello!"
      header_colour_classes: cp cp--dark
      hero_darkness: hero-background--dark-image
      components:
        -
          type: content_block
          block: content-umami-home-banner
          colour-palette: cp cp--standard
        -
          type: content_block
          block: personified-data-audience-tasks
          colour-palette: cp cp--light
        -
          type: content_block
          block: personified-data-topic-news
          heading: Topic news
      layout: page_landing
    page-about:
      alias: /about
      title: About Umami
      introduction: "<p>Umami is a fictional food magazine that has been created to demonstrate how you might build a Drupal site using functionality provided 'out of the box'.</p><p>For more information visit <a href=\"https://www.drupal.org/docs/umami-drupal-demonstration-installation-profile\">https://www.drupal.org/docs/umami-drupal-demonstration-installation-profile</a>.</p>"
    page-articles:
      alias: /news
      title: News
      summary: Bookshop news.
      thumbnail: image-articles
      introduction: "<p class=intro>The latest books.</p>"
      components:
        -
          type: view
          heading: Articles Block
          definition: news news_paged
          hide-heading: true
    page-gluten-free-pizza:
      title: Gluten free pizza
      thumbnail: image-pizza
      summary: "A gorgeous and simple gluten free pizza, with deliciously indulgent mozzarella and Parma ham. Can easily be vegetarian by leaving out the ham."
      body: "<h3> Ingredients </h3> <ul> <li> <div> 400g gluten free flour </div> </li> <li> <div> 125ml warm water </div> </li> <li> <div> 125ml milk </div> </li> <li> <div> 1 sachet dried yeast </div> </li> <li> <div> 2 tsp sugar </div> </li> <li> <div> 1 tsp salt </div> </li> <li> <div> 2 tbsp olive oil </div> </li> <li> <div> 4 tbsp tomato puree </div> </li> <li> <div> 1 garlic clove </div> </li> <li> <div> Fresh basil </div> </li> <li> <div> 200g mozzarella </div> </li> <li> <div> 100g rocket </div> </li> <li> <div> 5 slices Parma ham </div> </li> </ul> <div> &nbsp; </div> <h3> Recipe instruction </h3> <ol> <li> Preheat the oven to 425°F/220°C. Mix some of the milk and water in a jug, and add the yeast and sugar, then set aside. </li> <li> In a bowl, mix the flour, salt and oil. Slowly add the liquid from the jug and form into a dough. </li> <li> Break the dough in half and shape into two pizza bases. Set aside for about 15 minutes, whilst making the topping. </li> <li> Spread the tomato puree over the pizza bases, chop the basil and rocket and sprinkle over the tomato. Lay the chopped Parma ham on top and add thick slices of mozzarella across the pizza. </li> <li> Cook in the oven directly on the top shelf (with a tray underneath) for 10-12 minutes until the mozzarella is bubbling. Season with salt and pepper and serve. </li> </ol>"
    page-thai-green-curry:
      title: Thai green curry
      thumbnail: image-curry
      summary: "A quick and easy version of the classic Thai green curry. Perfect for a midweek meal!"
      body: "<h3> Ingredients </h3> <ul> <li> <div> 400g coconut milk </div> </li> <li> <div> 400g chicken or tofu </div> </li> <li> <div> 1 tbsp Thai green curry paste </div> </li> <li> <div> 1 garlic clove </div> </li> <li> <div> 2 tsp fish sauce </div> </li> <li> <div> 400g mushrooms </div> </li> <li> <div> 200g green beans </div> </li> <li> <div> Fresh coriander leaves </div> </li> <li> <div> Jasmine rice&nbsp; </div> </li> </ul> <h2> Recipe instruction </h2> <ol> <li> In a large wok, brown the chicken until golden, then turn the heat down and gently cook the garlic. Add the chopped green beans and stir. </li> <li> Add the coconut milk, green curry paste and fish sauce. Mix well and slowly simmer. </li> <li> Add the chopped mushrooms and simmer until the chicken (or tofu) is cooked. </li> <li> Serve with jasmine rice and a sprinkle of coriander. </li> </ol>"
    page-super-easy-vegetarian-pasta-bake:
      title: Super easy vegetarian pasta bake
      thumbnail: image-pasta
      body: <h3> Ingredients </h3> <ul> <li> <div> 400g wholewheat pasta </div> </li> <li> <div> 1 onion </div> </li> <li> <div> 2 garlic cloves </div> </li> <li> <div> 1 pack vegetarian sausages </div> </li> <li> <div> 400g chopped tomatoes </div> </li> <li> <div> 50g sliced sun dried tomatoes </div> </li> <li> <div> 1 pinch sugar </div> </li> <li> <div> 3 tbsp red pesto </div> </li> <li> <div> 50g cheddar cheese </div> </li> <li> <div> Basil or mixed herbs </div> </li> <li> <div> 100g mozzarella </div> </li> </ul> <h3> Recipe instruction </h3> <ol> <li> In a large pan, boil the pasta in plenty of water until cooked. </li> <li> Whilst the pasta is cooking, chop the onion and gently fry it with the garlic in a little oil until soft and the onion looks clear. </li> <li> Add the vegetarian sausages. Once browned, remove and chop into chunky bites. </li> <li> Pop the sausages back into the pan and add the tomatoes, sugar, pesto and sun dried tomatoes. Season to taste. Simmer until most of the water from the chopped tomatoes has gone. </li> <li> Drain the pasta and add to the pan with the sausages and tomatoes. Stir in half of the cheddar and transfer to a shallow dish. Sprinkle with the rest of the cheddar and dot the sliced mozzarella over the top. </li> <li> Grill for 10 minutes or until the cheese has melted and started to brown. Serve with basil leaves. </li> </ol>
      summary: "A wholesome pasta bake is the ultimate comfort food. This delicious bake is super quick to prepare and an ideal midweek meal for all the family."
    page-watercress-soup:
      title: Watercress soup
      thumbnail: image-soup
      summary: "A wonderfully simple and light soup, making the most of seasonal, local produce."
      body: "<h3> Ingredients </h3> <ul> <li> <div> 3 bunches watercress </div> </li> <li> <div> 3 potatoes </div> </li> <li> <div> 3 onions </div> </li> <li> <div> 2 leeks </div> </li> <li> <div> 800ml stock </div> </li> <li> <div> 5 tbsp crème fraîche </div> </li> </ul> <div> &nbsp; </div> <h3> Recipe instruction </h3> <ol> <li> Prepare the vegetables by peeling and chopping the potatoes, finely chopping the onions, leeks and garlic. </li> <li> Heat a little oil in a pan and add the chopped vegetables, gently cooking them for about 5 minutes. </li> <li> Add the vegetable stock to the same pan and turn up the heat until simmering, adding the watercress after about 10 minutes. Cook until all the vegetables are soft and easily mashed. </li> <li> Liquidize the soup either with a hand blender or in a mixer, until smooth. </li> <li> If the soup has cooled too much whilst being liquidized, stir in the crème fraîche and reheat before serving (otherwise serve straight away). Season to taste. </li> </ol>"
    page-borscht-with-pork-ribs:
      title: Borscht with pork ribs
      thumbnail: image-pork
      summary: "Every Ukrainian family has a modification; with beans, without cabbage, etc. They are all valid though, there’s no unified ‘correct’ recipe. The one you are about to read and cook is borscht with pork ribs. You’ll appreciate its taste and flavor. You’ll connect and feel a true Ukrainian soul while savoring!"
      body: "<h3> Ingredients </h3> <ul> <li> <div> 400-500g pork ribs </div> </li> <li> <div> 2 beets </div> </li> <li> <div> 2 tomatoes </div> </li> <li> <div> ¼ celery root </div> </li> <li> <div> ¼ cabbage </div> </li> <li> <div> 3-4 medium potatoes </div> </li> <li> <div> 1 carrot </div> </li> <li> <div> 1 onion </div> </li> <li> <div> 1-2 smoked pears </div> </li> <li> <div> 2 bay leaves </div> </li> <li> <div> 3 allspice berries </div> </li> <li> <div> 1 bulb garlic </div> </li> <li> <div> 1 bell pepper </div> </li> <li> <div> 200ml tomato juice </div> </li> <li> <div> 30g butter </div> </li> <li> <div> 2 tbsp tomato paste </div> </li> <li> <div> 3l water </div> </li> <li> <div> Sour cream </div> </li> <li> <div> 1 can beans (optional) </div> </li> <li> <div> Salt to taste </div> </li> </ul> <h2> Recipe instruction </h2> <ol> <li> Preheat the oven to 400°F/200°C. Put pork ribs on the baking dish and bake them for 30 minutes. Wash but don’t peel the celery root. Dice the carrot. </li> <li> Put the baked pork ribs in a pot and add 3 liters of water. Chop the celery root and carrot and add them to the pot, along with half the unpeeled onion. Bring the pot to the boil and simmer for 30 minutes. </li> <li> The heart of the borscht is sautéed vegetables. Dice the bell pepper, tomatoes, and remainder of the onion. Place the butter in a saucepan and add the vegetables. Cook them over a moderate heat until soft. Add the tomato paste, reduce the heat, and simmer for 5-7 minutes. Grate a beet, add it to the saucepan, and stew for a further 3-4 minutes. </li> <li> Cut a garlic bulb in a half and add it to the pot. Shred the cabbage and put it aside. </li> <li> Take the second beet and squeeze all the juice out. If you don’t have a juice squeezer, you can grate a beet and pass it through the sieve. Add the juice together with the allspice, bay leaves, and several pinches of salt to taste. </li> <li> Optionally add the canned beans. </li> <li> Add the smoked pears to the pot. They will make your dish smell smoky. </li> <li> Add the shredded cabbage and cook for a further 5 minutes. </li> <li> Take the borscht off the heat and let it stand for 30 minutes. </li> </ol> <p> Serve the borscht with a spoon of sour cream and chopped dill. Put the leftover borscht in the fridge, and remember that it tastes better the next day! </p>"
    page-fiery-chili-sauce:
      title: Fiery chili sauce
      thumbnail: image-chill-sauce
      summary: "A rich and fiery chili sauce. Take care when handling chili peppers. And serve sparingly!"
      body: "<h3> Ingredients </h3> <ul> <li> <div> 2 red onions </div> </li> <li> <div> 1 lemon </div> </li> <li> <div> 2 limes </div> </li> <li> <div> 250ml malt vinegar </div> </li> <li> <div> 7 garlic cloves </div> </li> <li> <div> 1 green bell pepper </div> </li> <li> <div> 1 red bell pepper </div> </li> <li> <div> 800g cherry tomatoes </div> </li> <li> <div> 30 mixed chilies </div> </li> <li> <div> Olive oil </div> </li> <li> <div> 1 tbsp ground black pepper </div> </li> <li> <div> 1 tbsp brown sugar </div> </li> </ul> <h2> Recipe instruction </h2> <ol> <li> Preheat the oven to 400°F/200°C. </li> <li> Finely chop the red onions and sweat gently on a low heat in olive oil for 5 minutes. </li> <li> Peel the garlic and add it to the onions. </li> <li> Meanwhile, chop the bell peppers to 1 inch pieces. Add the bell peppers and tomatoes to a roasting dish, and rub with lemon juice, olive oil and black pepper. Transfer to the oven and roast for 30 minutes. </li> <li> Once the onions and garlic have softened, chop and add the chilies, seeds and all. Mix well and continue to gently fry. </li> <li> Thoroughly wash your hands following handling raw chilies. </li> <li> Once the tomatoes and bell peppers have finished roasting, add them to the pan. Cook for at least 10 minutes, breaking them up with a masher or a hand blender as they simmer. Once broken up, mix in the sugar. </li> <li> Transfer the sauce to a blender and blend until smooth. </li> <li> Return to the pan and add the vinegar and juice of the limes. </li> <li> Cook through for a further 10 minutes, then leave to cool. </li> <li> Transfer to sterilized jars and keep refrigerated. </li> <li> Leave for at least two weeks before tasting. </li> </ol>"
    page-crema-catalana:
      title: Crema catalana
      thumbnail: image-crema-catalana
      summary: "Enjoy this sweet recipe for one of the oldest desserts in Europe. It requires very few ingredients!"
      body: "<h3> Ingredients </h3> <ul> <li> <div> 1l milk </div> </li> <li> <div> 200g sugar </div> </li> <li> <div> 6 egg yolks </div> </li> <li> <div> 30g cornstarch </div> </li> <li> <div> 1 cinnamon stick </div> </li> <li> <div> 1 piece lemon peel </div> </li> </ul> <h2> Recipe instruction </h2> <ol> <li> Mix the egg yolks, sugar, and cornstarch with 1/3 of the milk. </li> <li> In a saucepan, boil 2/3 of the milk with the lemon peel and cinnamon. </li> <li> After 3 minutes, remove from the heat and take out the lemon and cinnamon. </li> <li> Slowly add the egg mixture to the hot milk through a strainer to ensure there are no lumps. </li> <li> Return it to the heat until it boils, stirring constantly. </li> <li> Once the mixture has begun to thicken, remove from the heat and put it into individual bowls to cool. </li> <li> For an authentic finish, sprinkle with sugar and brown with a blowtorch or under a preheated broiler to caramelize. </li> </ol>"
    page-victoria-sponge-cake:
      title: Victoria sponge cake
      thumbnail: image-sponge-cake
      summary: "A traditional Victoria sponge cake, perfect for any afternoon with a cup of tea."
      body: "<h3> Ingredients </h3> <ul> <li> <div> 225g butter or margarine </div> </li> <li> <div> 225g caster sugar </div> </li> <li> <div> 225g self-raising flour </div> </li> <li> <div> 4 eggs </div> </li> <li> <div> 1 tsp baking powder </div> </li> <li> <div> 3 tbsp of jam for the filling </div> </li> <li> <div> Icing sugar to dust the top </div> </li> <li> <div> Cream to serve </div> </li> </ul> <h2> Recipe instruction </h2> <ol> <li> Preheat the oven to 350°F/180°C and grease two 8 inch cake tins. </li> <li> In a large bowl, mix the butter and sugar together, then add the eggs, flour and baking powder. </li> <li> Spread the mix evenly between the 2 cake tins. </li> <li> Place both tins in the middle of the preheated oven for 20 minutes, before checking with a knife. When the knife comes out clean, it's ready! </li> <li> Allow to cool in the tins before moving them onto a cooling rack. </li> <li> Add the jam, stack, dust with icing sugar and serve with a big dollop of cream. Enjoy! </li> </ol>"
    page-vegan-chocolate-and-nut-brownies:
      title: Vegan chocolate and nut brownies
      thumbnail: image-chocolate
      summary: "Scrumptious vegan chocolate brownies that are rich, fudgy, and nutty. These delights have a surprise hint of coconut making them the perfect indulgence. Serve warm with a little vanilla dairy-free ice cream!"
      body: "<h3> Ingredients </h3> <ul> <li> <div> 6 tbsp sunflower oil </div> </li> <li> <div> 80g vegan dark chocolate </div> </li> <li> <div> 170g plain flour </div> </li> <li> <div> 80g coconut flour </div> </li> <li> <div> 1 tsp baking powder </div> </li> <li> <div> 9 tsp cocoa powder </div> </li> <li> <div> 100g caster sugar </div> </li> <li> <div> 3 tbsp of maple syrup </div> </li> <li> <div> 1/4 tsp sea salt </div> </li> <li> <div> 1 tsp vanilla extract </div> </li> <li> <div> 230ml unsweetened organic soya milk </div> </li> <li> <div> 100g pecan nuts </div> </li> <li> <div> 80g walnut halves </div> </li> </ul> <h2> Recipe instruction </h2> <ol> <li> Use a little of the sunflower oil to grease an 8 inch square baking tin (or similar size) and line the tin with greaseproof paper. </li> <li> Preheat the oven to 350°F/180°C. </li> <li> Break approximately 1/3rd of the chocolate bar off and chop into small pieces. Roughly chop 2/3rds of the pecan nuts and mix together with the chopped chocolate. Set aside. </li> <li> For finishing the brownies, chop or crush the remaining pecan nuts and walnuts, mix together and set aside. </li> <li> Melt the remaining chocolate by bringing a couple inches of water to the boil in a small saucepan that is suitably sized for holding a heatproof bowl in the pan opening. Do not allow the bottom of the heatproof bowl to touch the water. Place the chocolate into the bowl to melt, stirring occasionally to ensure the chocolate has fully melted. Once melted, set aside and allow to cool slightly. </li> <li> Whilst the chocolate is melting, begin to sieve the plain flour, coconut flour, and cocoa powder into a large mixing bowl and mix. Once mixed, stir in the baking powder and sugar. </li> <li> Once the chocolate has cooled a little, begin to slowly stir the vanilla essence, sunflower oil, soya milk, and melted chocolate into the flour and cocoa mix. </li> <li> Now stir in the previously chopped chocolate and pecan nuts, ensuring they are stirred evenly into the mixture. </li> <li> Pour the mixture into the baking tin and spread evenly with a spatula. </li> <li> Sprinkle the chopped pecan nuts and walnuts across the top and bake in the centre of the oven for 18 to 23 minutes. </li> <li> Remove from the oven and allow to cool for 45 minutes. Carefully use the edges of the greaseproof paper to lift the brownie out of the tin and place onto a chopping board. With a sharp knife, gently cut into evenly sized pieces. </li> <li> Serve on their own or with some vegan cream or ice cream. </li> </ol>"
    page-deep-mediterranean-quiche:
      title: Deep mediterranean quiche
      thumbnail: image-mediterranean-quiche-umami
      summary: "An Italian inspired quiche with sun dried tomatoes and courgette. A perfect light meal for a summer's day."
      body: "<h3> Ingredients </h3> <ul> <li> <div> For the pastry: </div> </li> <li> <div> 280g plain flour </div> </li> <li> <div> 140g butter </div> </li> <li> <div> Cold water </div> </li> <li> <div> For the filling: </div> </li> <li> <div> 1 onion </div> </li> <li> <div> 2 garlic cloves </div> </li> <li> <div> Half a courgette </div> </li> <li> <div> 450ml soya milk </div> </li> <li> <div> 500g grated parmesan </div> </li> <li> <div> 2 eggs </div> </li> <li> <div> 200g sun dried tomatoes </div> </li> <li> <div> 100g feta </div> </li> </ul> <h2> Recipe instruction </h2> <ol> <li> Preheat the oven to 400°F/200°C. Starting with the pastry; rub the flour and butter together in a bowl until crumbling like breadcrumbs. Add water, a little at a time, until it forms a dough. </li> <li> Roll out the pastry on a floured board and gently spread over your tin. Place in the fridge for 20 minutes before blind baking for a further 10. </li> <li> Whilst the pastry is cooling, chop and gently cook the onions, garlic and courgette. </li> <li> In a large bowl, add the soya milk, half the parmesan, and the eggs. Gently mix. </li> <li> Once the pastry is cooked, spread the onions, garlic and sun dried tomatoes over the base and pour the eggs mix over. Sprinkle the remaining parmesan and careful lay the feta over the top. Bake for 30 minutes or until golden brown. </li> </ol>"

  article:
    article-let-s-hear-it-for-carrots:
      title: Let's hear it for carrots
      thumbnail: image-carrots
      body: "<p>Let's hear it for the humble carrot! This sweet and healthy ‘everyday’ veg packs it all in. Great flavor, fantastic color, and if you're one for believing the old story, they can even help you to see better in the dark.</p><p>Who doesn't love cooking with this super versatile root veg? We roast them, boil them, blend them into soups, and grate them into salads. The humble carrot has to be one of our favorite veg choices and it's been grown for thousands of years. But back then you were more likely to find a purple, red, yellow or white carrot and not the orange one we are all so familiar with today.</p><h2>So what happened? When did orange become the preferred color?</h2><p>It was the Dutch during the 17th century who cultivated and made popular the orange variety, most likely because of its brilliant color and higher levels of beta carotene. And it has also been suggested that they were cultivated in tribute to William of Orange, who led the struggle during the Dutch battle for independence.</p><p>For whatever reason, the orange variety has stuck but look out for the ‘heritage’ varieties at farmers markets and grocers, their mix of purple, yellow, orange and white are especially appealing to cook with and look absolutely great served as a side dish.</p><h2>Nutrition</h2><p>Carrots are rich in beta carotene which your body converts into vitamin A. It's often tricky to know whether cooking vegetables will enhance or reduce their nutritious value and unfortunately there's no simple rule. But in the case of carrots, nutrition is enhanced by consuming them cooked. In fact, it only takes 100 grams of carrots to get more than your daily value of vitamin A.</p><h2>Get them at their best</h2><p>Young carrots, harvested when they are small have an especially sweet flavor and they are absolutely delicious. To cook them you can skip the peeling, give them a good wash and pop them in the steamer for just a few minutes. Carrots will taste the best when they are fresh, so make sure they are firm and bright in color when buying.</p><h2>And that thing about carrots helping you see more in the dark?</h2><p>Of course it's a myth. During World War II the UK Ministry of Food promoted carrots as a super healthy veggie that would improve your ability to see during the blackouts and as an explanation for the successful night missions of UK fighter pilots. In reality, the only truth in the connection between carrots and improved eye sight is that vitamin A does indeed help to maintain vision.</p>"
      topics:
        - topic-alcohol-free
      audiences:
        - audience-main-courses
    article-give-your-oatmeal-the-ultimate-makeover:
      title: Give your oatmeal the ultimate makeover
      thumbnail: image-oatmeal
      body: <p> It is vegan, gluten-free, low in fat, high in fiber, and can even lower cholesterol - but oatmeal is boring, right? Well, before you write off that boring jar of oats, you might want to take inspiration from our topping ideas that will take your oatmeal from bland to creatively delicious in just a few minutes. </p> <p> Call it oatmeal, porridge, hot cereal, or just plain oats, it is loved the world over; but recently, the humble oat is getting a funky makeover. Long gone are the days of stodgy breakfast bowls of thick gloop, because oats are getting served up as a delicious meal that can suit any time of the day. Trendy build-your-own oatmeal bars are popping up, and they are providing the ultimate oatmeal experience. Diners can choose their oats to be made with milk or water and then go to town with their choice of favorite toppings - sweet, savory, or even spicy. </p> <p> It sounds great, doesn’t it? So before you close the cupboard door on that bland-looking jar of oats, we think you should try some of these scrumptious topping ideas to inspire your very own oatmeal makeover. </p> <h2> Soaked dried fruit </h2> <p> Sometimes plain dried fruit can be a bit chewy and harsh when combined with creamy oats. But if you simply soak your dried fruit in orange juice overnight, they develop a tang, and they swell up, making them softer and even more delicious. Plus the splash of color can really brighten your day. </p> <h2> Porridge crème brûlée </h2> <p> So simple - but why has no one thought of it before? Put your cooked oatmeal into a ramekin, sprinkle with sugar, and pop under the grill. The sugar will harden, giving you the delight of cracking through the surface and scooping out the creamy deliciousness beneath. If you are really professional, you can use a blow torch. </p> <h2> Super seeds </h2> <p> For a more savory meal option, cook your oats with water, a little salt, and sprinkle with toasted seeds. You can choose any that you enjoy, but pumpkin seeds, sesame, linseed, and sunflower seeds are especially good. Some supermarkets also sell seed blends to make the job even easier. </p> <h2> Deconstructed carrot cake </h2> <p> Cook your oats with grated carrots and a little sugar, then top with a sprinkle of cinnamon, chopped walnuts, and a dollop of sweetened cream cheese. If you don’t love this, there’s something wrong with your taste buds. </p> <h2> Dark chocolate </h2> <p> This low-sugar delight will meet all of those chocolate cravings and is the perfect dessert. Add a spoonful of cocoa to your oatmeal as it cooks, then top with a few squares of dark chocolate. As it melts, simply swirl into the bowl as artfully as you can. If you are really decadent, a squirt of whipped cream will add further delights. </p>
      topics:
        - topic-dessert
      audiences:
        - audience-accompaniments
    article-the-umami-guide-to-our-favorite-mushrooms:
      title: The Umami guide to our favorite mushrooms
      thumbnail: image-mushrooms
      body: <p> We think mushrooms are one of the most enjoyable ingredients to cook with. There are plenty of edible varieties to try, each with their own distinctive shape, size, and taste. And with curious names such as chanterelle, the gypsy, horn of plenty, or hen of the woods, who wouldn't want to know more about cooking with the mighty mushroom? </p> <p> One of the best things about mushrooms is their versatility. They can be fried, roasted, grilled, steamed, or even cooked in the microwave. And they can be served as the main ingredient for a dish, or simply added as part of the mix. This makes mushrooms an ideal choice for creating absolutely delicious vegetarian dishes. </p> <p> So let's take a look at some of our favorite types of mushroom. You might not have tried cooking with them before but don't let that put you off. With their delicious, distinctive flavors you can easily transform soups, starters, sauces and create amazing pasta, or stir-fry dishes. </p> <p> Try the lovely <strong>shiitake</strong>. Used in Asian cooking, these can be purchased dried and rehydrated for a strong, deep flavor. Or buy fresh and add to soups and stir-fries. Not only does this mushroom have an intense flavor, it looks lovely too. The deep brown and smooth shapes will provide texture to your meal. In their dried form and rehydrated, these are the perfect addition for a deep and flavorful stock for a risotto. </p> <p> The gorgeous sunny <strong>chanterelle</strong> with its yellow flesh has a fruity flavor - but it is worth mentioning that there are many lookalikes out there and care should be taken to ensure you're eating the right ones. These look great in an omelette or an Asian soup to complement the yellow tones. </p> <p> The brown <strong>morel</strong> offers a meaty and distinctive flavor and you'll probably love how extraordinary they look in a meal. The morel is a more popular mushroom during the spring, when their availability is high. </p> <p> For delicacy try the <strong>enoki</strong> with its tiny white heads that grow in a bunch. These can even be eaten raw in salads. Finally, you can choose the popular <strong>oyster</strong> mushroom. They are named thus because they look nothing like a mushroom and resemble the innards of an oyster and their sweet flavor is delicious. </p>
      topics:
        - topic-baked
      audiences:
        - audience-accompaniments
    article-skip-the-spirits-with-delicious-mocktails:
      title: Skip the spirits with delicious mocktails
      thumbnail: image-mocktails
      body: <p> We think mushrooms are one of the most enjoyable ingredients to cook with. There are plenty of edible varieties to try, each with their own distinctive shape, size, and taste. And with curious names such as chanterelle, the gypsy, horn of plenty, or hen of the woods, who wouldn't want to know more about cooking with the mighty mushroom? </p> <p> One of the best things about mushrooms is their versatility. They can be fried, roasted, grilled, steamed, or even cooked in the microwave. And they can be served as the main ingredient for a dish, or simply added as part of the mix. This makes mushrooms an ideal choice for creating absolutely delicious vegetarian dishes. </p> <p> So let's take a look at some of our favorite types of mushroom. You might not have tried cooking with them before but don't let that put you off. With their delicious, distinctive flavors you can easily transform soups, starters, sauces and create amazing pasta, or stir-fry dishes. </p> <p> Try the lovely <strong>shiitake</strong>. Used in Asian cooking, these can be purchased dried and rehydrated for a strong, deep flavor. Or buy fresh and add to soups and stir-fries. Not only does this mushroom have an intense flavor, it looks lovely too. The deep brown and smooth shapes will provide texture to your meal. In their dried form and rehydrated, these are the perfect addition for a deep and flavorful stock for a risotto. </p> <p> The gorgeous sunny <strong>chanterelle</strong> with its yellow flesh has a fruity flavor - but it is worth mentioning that there are many lookalikes out there and care should be taken to ensure you're eating the right ones. These look great in an omelette or an Asian soup to complement the yellow tones. </p> <p> The brown <strong>morel</strong> offers a meaty and distinctive flavor and you'll probably love how extraordinary they look in a meal. The morel is a more popular mushroom during the spring, when their availability is high. </p> <p> For delicacy try the <strong>enoki</strong> with its tiny white heads that grow in a bunch. These can even be eaten raw in salads. Finally, you can choose the popular <strong>oyster</strong> mushroom. They are named thus because they look nothing like a mushroom and resemble the innards of an oyster and their sweet flavor is delicious. </p>
      topics:
        - topic-baked
      audiences:
        - audience-accompaniments
    article-baking-mishaps-our-troubleshooting-tips:
      title: Baking mishaps - our troubleshooting tips
      thumbnail: image-chocolate
      body: <p> You follow the recipe, you weigh all your ingredients, you use the right oven temperature and you take your time and yet still, your baking comes out with a soggy bottom, fails to rise or just tastes plain horrible. We have come up with a list of the most frustrating baking problems and the techniques you can use to try and avoid them. </p> <h2> Your cake failed to rise </h2> <p> Don't under any circumstances open the oven door in the middle of the cooking time. The heat will come whooshing out, destroying the chemical reaction taking place inside your cake. Your raising agent needs the heat to become activated and you might kill it off. </p> <h2> Your cake is chewy and tough </h2> <p> If your light sponge is the consistency of a spare tire, you might have over-mixed your batter. Keep the lightness inside your cake mixture by carefully and gently folding in the ingredients and only to the point they are just mixed. If you over-fold, the gluten in the flour will start to come out and you'll be making bread instead of cake. </p> <h2> Your cookies burned </h2> <p> A great trick is to use light colored bakeware, rather than black. It is less likely to absorb the heat and transfer it to the bottom of your biscuits. Using baking paper will also help with this. Also, using too much sugar can result in your cookies browning too much and giving them a caramelized look. </p> <h2> Split top to your cake or bread </h2> <p> Your oven is very likely too hot. If you suspect your oven doesn't keep to the right temperature, invest in a thermometer and check it regularly throughout the cooking. With bread, over-mixing the dough can result in a cracked or split top. </p> <h2> The dreaded soggy bottom </h2> <p> As mentioned above, the color of your pan is important. In this case, a dark pan will increase the heat at the bottom and give you that crisp underneath that you want. If you are using a flaky pastry, you really need to blind bake it. Putting your pie towards the bottom of the oven will increase the heat reaching that part. </p> <h2> Your pastry has shrunk </h2> <p> You simply tried to make it stretch too far. When rolling, don't try to make it too thin or too big and when draping over your pan, allow it to settle on its own without stretching it to fit. Or just add more pastry - everyone loves pastry anyway! </p>
      topics:
        - topic-chocolate
      audiences:
        - audience-accompaniments
    article-the-real-deal-for-supermarket-savvy-shopping:
      title: The real deal for supermarket savvy shopping
      thumbnail: image-supermarket
      body: "<p> This may not surprise you - but your supermarket is a hot bed of marketing mayhem, designed to improve their profit and to encourage the consumer to spend more than they intended. The tricks that all supermarkets employ are sometimes sensible ploys that any retailer should do to improve sales - but some may be more subtle and less obvious than you might think. </p> <p> With consumer awareness articles and documentaries frequently picking up on this topic, it's likely the case that retailers find it harder to get away with the more obvious ploys. We are becoming ever more savvy consumers and there's probably not a great deal that gets past us. But here's a few retail tricks to keep in mind when you are rushing around the weekly supermarket stock-up. </p> <h2> Lost essentials </h2> <p> The layout of your supermarket may make sense to you when you have shopped there for a while. But for newcomers trying to find essentials, it may make very little sense at all. Some supermarkets have noted that people come to their store to buy milk, bread, or eggs and that by hiding these essentials in the far reaches of the store, they encourage the newcomer to wander the aisles - picking up other items as they go. </p> <p> Sure, this can be great for nudging the memory on essentials you might otherwise forget, but for saving the pennies it's tough to stick to grabbing only the things you came for and the supermarkets know it! </p> <blockquote> <p> Our tip: Make your shopping list before leaving the house, checking what you need and sticking to that list. You could be amazed by what you'll save over time. </p> </blockquote> <h2> Nonsensical multibuys </h2> <p> Buy one, get one free; two for £2 and meal deals. They all seem like a great deal. But in some cases these are loss leaders that are positioned to encourage you to take up the deal and buy other stuff while you are there. In other cases, deals for multi-buy or discounts on specific pack sizes might seem like a bargain, until you compare the pricing like-for-like on similar brands or with pack sizes for the same brand. These deals can mean you end up paying less but is it less for something you don't really need and in some cases you can end up paying more for the item. Remember, the supermarkets know you are often in a hurry and might not have the time to take in the full picture. </p> <blockquote> <p> Our tip: Don't be rushed, take the time to read the small print. The large print will draw you in but if you read the label small print, you should find the price per 100 grams or per ounce/litre and you'll be surprised how often the headline deals are actually more expensive than just buying a different package type or size of the product. </p> </blockquote> <h2> Understanding our shopping habits </h2> <p> The cheapest products in a supermarket are almost always positioned on the bottom of the shelving where you'll need to bend over to pick it up. You also may not be able to easily read the price ticket. Most people will shop on the middle rows because it is easier and often quicker. These are where the highest profit items are kept and they are the ones the supermarkets want you to buy. </p> <p> The layout, the music, the colors, and the product types are all decided based on principles laid down by industry experts on people - psychologists and behavioral experts who know how we think. And so the savvy shopper will certainly be able to take advantage of great deals in their weekly shop, but it takes a little time and effort just to be more aware of what we are being encouraged to reach for in the aisles. </p>"
      topics:
        - topic-chocolate
      audiences:
        - audience-main-courses
    article-dairy-free-and-delicious-milk-chocolate:
      title: Dairy-free and delicious milk chocolate
      thumbnail: image-chocolate
      body: <p> The calendar is full of excuses for chocolate-lovers to indulge, from religious festivals to birthdays - and even World Chocolate Day on the 7th July. But for those who are vegan, or on dairy-free diets, there is no need to miss out, because there are plenty of delicious vegan chocolate varieties on offer. </p> <p> Dairy-free milk chocolate is made in largely the same way as regular chocolate, until the point when the milk is added. Cacao beans are roasted for a couple of hours until they develop a rich flavor. The outer shells are removed, and the interior nibs are ground to make a paste that can be mixed with cocoa butter to produce the desired percentage of chocolate. Flavorings, sugar and milk are added in different quantities to get the type of chocolate being produced. The chocolate is grainy at this point and needs to be mashed until it is smooth - this can take days! Finally, it is tempered through a process of heating and cooling until it is ready to eat. </p> <p> So, how do vegan chocolatiers get that creamy milk flavor and texture into their products? </p> <h2> Rice milk </h2> <p> The flavor of rice milk perfectly complements the cocoa beans and it was one of the first dairy milk alternatives to be used to create vegan milk chocolate. Rice milk is made from rice powder and is sometimes combined with hazelnut milk to create the correct texture and taste that is ideal for producing all kinds of chocolate bars. </p> <h2> Coconut milk </h2> <p> Coconut milk has to be the perfect ingredient for adding creaminess into a chocolate bar. With high fat levels, a sweet, but not overpowering taste and the correct consistency, coconut milk is a great choice for vegan milk chocolate. Chocolate made in this way will melt wonderfully for drizzling or dipping, and the coconut milk adds a slight tropical flavor that works well with other fruit flavors and nuts. </p> <h2> Soy milk </h2> <p> Soy has long been the mainstay of vegan and vegetarian diets, as it is rich in protein and is available in a wide variety of textures suitable for all kinds of dishes. Soy milk is widely available and is a great alternative to dairy milk in chocolate. It isn’t as rich in fat as some vegan milks, but does have a neutral taste that makes it easy to combine with almost any other flavor. </p> <h2> Nut milks </h2> <p> Milks made from almonds and hazelnuts are easy to find on supermarket shelves, and are perfect for chocolate production. Like soy milk, they can be quite low in fat and therefore a little less creamy, but they have that nutty taste that goes so well with chocolate of all kinds. </p> <p> Many manufacturers will use a combination of the above milks to create the perfect consistency for their product. Using this milk mixture they are able to produce all kinds of milk chocolates, including white chocolate. </p>
      topics:
        - topic-chocolate
      audiences:
        - audience-accompaniments
    article-give-it-a-go-and-grow-your-own-herbs:
      title: Give it a go and grow your own herbs
      thumbnail: image-herbs
      body: <p> There's nothing like having your own supply of fresh herbs, readily available and close at hand to use while cooking. Whether you have a large garden or a small kitchen window sill, there's always enough room for something home grown. </p> <h2> Outdoors </h2> <h3> Mint </h3> <p> Mint is a great plant to grow as it's hardy and can grow in almost any soil. Mint can grow wild, so keep it contained in a pot or it might spread and take over your whole garden. </p> <h3> Sage </h3> <p> Like mint, sage is another prolific growing plant and will take over your garden if you let it. Highly aromatic, the sage plant can be planted in a pot or flower bed in well drained soil. The best way to store the herb is to sun dry the leaves and store in a cool, dark cupboard in a sealed container. </p> <h3> Rosemary </h3> <p> Rosemary plants grow into lovely shrubs. Easily grown from cuttings, rosemary plants do not like freezing temperatures so keep pots or planted bushes near the home to shelter them from the cold. It grows well in pots as it likes dry soil, but can survive well in the ground too. If pruning rosemary to encourage it into a better shape, save the branches and hang them upside down to preserve the flavor and use in food. </p> <h2> Indoors </h2> <h3> Basil </h3> <p> Perfect in sunny spot on a kitchen window sill. Basil is an annual plant, so will die off in the autumn, so it's a good idea to harvest it in the summer if you have an abundance and dry it. Picked basil stays fresh longer if it is placed in water (like fresh flowers). A great way to store basil is to make it into pesto! </p> <h3> Chives </h3> <p> A versatile herb, chives can grow well indoors. Ensure the plant is watered well, and gets plenty of light. Remember to regularly trim the chives. This prevents the flowers from developing and encourages new growth. </p> <h3> Coriander (Cilantro) </h3> <p> Coriander can grow indoors, but unlike the other herbs, it doesn't like full sun. If you have a south facing kitchen window, this isn't the place for it. Although not as thirsty as basil, coriander doesn't like dry soil so don't forget to water it! Cut coriander is best stored in the fridge. </p>
      topics:
        - topic-fantasy
      audiences:
        - audience-accompaniments

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