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Diffstat (limited to 'examples/webengine/recipebrowser/resources/pages/soup.html')
| -rw-r--r-- | examples/webengine/recipebrowser/resources/pages/soup.html | 43 |
1 files changed, 0 insertions, 43 deletions
diff --git a/examples/webengine/recipebrowser/resources/pages/soup.html b/examples/webengine/recipebrowser/resources/pages/soup.html deleted file mode 100644 index 1b7027e5d..000000000 --- a/examples/webengine/recipebrowser/resources/pages/soup.html +++ /dev/null @@ -1,43 +0,0 @@ -<!doctype html> -<html lang="en"> -<head> - <meta charset="utf-8"> - <title>Soup</title> - <link rel="stylesheet" type="text/css" href="assets/3rdparty/markdown.css"> - <link rel="stylesheet" type="text/css" href="assets/custom.css"> -</head> -<body> - <div id="placeholder"></div> - <div id="content"> - -<img src="images/soup.jpg" alt="Soup" title="Soup" /> - -Soup -============= - -### Ingredients - -* 2 potatoes -* 2 onions -* 2 cloves of garlic -* olive oil -* 400 ml organic stock -* 3 bunches of watercress - -### Instructions -* Peel and roughly chop the potatoes, onions and garlic. -* In a large saucepan, heat a little olive oil, then sauté the potato, onion and garlic until the onions are translucent. -* Add the stock and simmer until the potato is soft. Chop and add the watercress and simmer for a further 3 to 4 minutes. -* Using a hand blender, liquidise the soup until smooth. -* Serve with a swirl of crème fraîche and some Fortt’s Bath Oliver biscuits, if you like. - -**Enjoy!** - - </div><!--End of content--> - <script src="assets/3rdparty/marked.js"></script> - <script src="assets/custom.js"></script> -</body> -</html> - - - |