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diff --git a/examples/webenginewidgets/recipebrowser/assets/pages/burger.html b/examples/webenginewidgets/recipebrowser/assets/pages/burger.html new file mode 100644 index 000000000..99497959f --- /dev/null +++ b/examples/webenginewidgets/recipebrowser/assets/pages/burger.html @@ -0,0 +1,96 @@ +<!doctype html> +<html lang="en"> +<head> + <meta charset="utf-8"> + <title>Insanity Burger</title> + <link rel="stylesheet" type="text/css" href="../3rdparty/markdown.css"> + <link rel="stylesheet" type="text/css" href="../custom.css"> + <script src="../3rdparty/marked.js"></script> + <script src="../custom.js"></script> + <script src="qrc:/qtwebchannel/qwebchannel.js"></script> +</head> +<body> + <div id="placeholder"></div> + <div id="content"> + +<img src="images/burger.jpg" alt="Insanity Burger" title="Insanity Burger" /> + +Insanity burger +=============== + +### Ingredients + +* 800 g minced chuck steak +* olive oil +* 1 large red onion +* 1 splash of white wine vinegar +* 2 large gherkins +* 4 sesame-topped brioche burger buns +* 4-8 rashers of smoked streaky bacon +* 4 teaspoons American mustard +* Tabasco Chipotle sauce +* 4 thin slices of Red Leicester cheese +* 4 teaspoons tomato ketchup + +#### For the burger sauce +* ¼ of an iceberg lettuce +* 2 heaped tablespoons mayonnaise +* 1 heaped tablespoon tomato ketchup +* 1 teaspoon Tabasco Chipotle sauce +* 1 teaspoon Worcestershire sauce +* 1 teaspoon brandy, or bourbon (optional) + +### Instructions +For the best burger, go to your butcher’s and ask them to mince 800g of chuck steak for you. +This cut has a really good balance of fat and flavoursome meat. Divide it into 4 and, with wet +hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm +wider than your buns. Place on an oiled plate and chill in the fridge. Next, finely slice the red +onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve +the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, +then season to taste. + +I like to only cook 2 burgers at a time to achieve perfection, so get two pans on the go – a large +non-stick pan on a high heat for your burgers and another on a medium heat for the bacon. Pat your +burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing +down on them with a fish slice, then put half the bacon into the other pan. After 1 minute, flip +the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco. After +another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and +a second dash of Tabasco on the other side. Cook for one more minute, by which point you can place +some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the +pan and place a heatproof bowl over the burgers to melt the cheese – 30 seconds should do it. At the +same time, toast 2 split buns in the bacon fat in the other pan until lightly golden. Repeat with +the remaining two burgers. + +To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy +bacon burger, a quarter of the onions and gherkins. Rub the bun top with a teaspoon of ketchup, +then gently press together. As the burger rests, juices will soak into the bun, so serve right +away, which is great, or for an extra filthy experience, wrap each one in greaseproof paper, then +give it a minute to go gorgeous and sloppy. + +**Enjoy!** + + </div><!--End of content--> + + <script> + 'use strict'; + + var jsContent = document.getElementById('content'); + var placeholder = document.getElementById('placeholder'); + + var updateText = function(text) { + placeholder.innerHTML = marked.parse(text); + } + + new QWebChannel(qt.webChannelTransport, + function(channel) { + var content = channel.objects.content; + content.setInitialText(jsContent.innerHTML); + content.textChanged.connect(updateText); + } + ); + </script> +</body> +</html> + + + diff --git a/examples/webenginewidgets/recipebrowser/assets/pages/cupcakes.html b/examples/webenginewidgets/recipebrowser/assets/pages/cupcakes.html new file mode 100644 index 000000000..e8e14a9b6 --- /dev/null +++ b/examples/webenginewidgets/recipebrowser/assets/pages/cupcakes.html @@ -0,0 +1,75 @@ +<!doctype html> +<html lang="en"> +<head> + <meta charset="utf-8"> + <title>Cupcakes</title> + <link rel="stylesheet" type="text/css" href="../3rdparty/markdown.css"> + <link rel="stylesheet" type="text/css" href="../custom.css"> + <script src="../3rdparty/marked.js"></script> + <script src="../custom.js"></script> + <script src="qrc:/qtwebchannel/qwebchannel.js"></script> +</head> +<body> + <div id="placeholder"></div> + <div id="content"> + +<img src="images/cupcakes.jpg" alt="Cupcakes" title="Cupcakes" /> + +Cupcakes +============= + +### Ingredients + +* 300 g caster sugar +* 150 ml sunflower oil +* 1 teaspoon vanilla extract +* 500 g dairy-free soya yoghurt +* 2 teaspoons cider vinegar +* 350 g plain flour +* 1 teaspoon bicarbonate of soda +* 1½ teaspoons baking powder + +#### For the vegan vanilla icing +* 200 g dairy-free soya spread , chilled +* 660 g icing sugar +* ½ teaspoon vanilla extract + +### Instructions +1. Preheat the oven to 170°C fan/375°F/gas 5. +2. Place the sugar, oil and vanilla extract in a large bowl, then beat with an electric mixer for 1 to 2 minutes, until well combined. +3. Mix the yoghurt and vinegar together in a bowl, then add to the mixture and beat for 1 to 2 minutes. +4. Add the remaining cupcake ingredients and 1 teaspoon of fine sea salt, then whisk until smooth and just combined. +5. Fill the paper cases two-thirds full with mixture, but don’t bother to smooth it out. +6. Bake for 20 minutes, or until they spring back when touched. Leave to cool, transferring to a wire cooling rack after 5 minutes. +7. Meanwhile, make the icing. Beat the soya spread with an electric mixer for 1 to 2 minutes, or until smooth. +8. Sift the icing sugar into a large bowl, then add to the soya spread in two stages, beating well between each. +9. Add the vanilla extract and a small splash of water, then whisk for a further few minutes, or until silky smooth – if it’s too stiff, add a splash more water to loosen. +10. Once the cupcakes are cool, decorate them with the icing and add a few sprinkles too if you like – whatever takes your fancy – then enjoy. + +**Enjoy!** + + </div><!--End of content--> + + <script> + 'use strict'; + + var jsContent = document.getElementById('content'); + var placeholder = document.getElementById('placeholder'); + + var updateText = function(text) { + placeholder.innerHTML = marked.parse(text); + } + + new QWebChannel(qt.webChannelTransport, + function(channel) { + var content = channel.objects.content; + content.setInitialText(jsContent.innerHTML); + content.textChanged.connect(updateText); + } + ); + </script> +</body> +</html> + + + diff --git a/examples/webenginewidgets/recipebrowser/assets/pages/images/burger.jpg b/examples/webenginewidgets/recipebrowser/assets/pages/images/burger.jpg Binary files differnew file mode 100644 index 000000000..edc0c65de --- /dev/null +++ b/examples/webenginewidgets/recipebrowser/assets/pages/images/burger.jpg diff --git a/examples/webenginewidgets/recipebrowser/assets/pages/images/cupcakes.jpg b/examples/webenginewidgets/recipebrowser/assets/pages/images/cupcakes.jpg Binary files differnew file mode 100644 index 000000000..cce52ba23 --- /dev/null +++ b/examples/webenginewidgets/recipebrowser/assets/pages/images/cupcakes.jpg diff --git a/examples/webenginewidgets/recipebrowser/assets/pages/images/pasta.jpg b/examples/webenginewidgets/recipebrowser/assets/pages/images/pasta.jpg Binary files differnew file mode 100644 index 000000000..7ac924b79 --- /dev/null +++ b/examples/webenginewidgets/recipebrowser/assets/pages/images/pasta.jpg diff --git a/examples/webenginewidgets/recipebrowser/assets/pages/images/pizza.jpg b/examples/webenginewidgets/recipebrowser/assets/pages/images/pizza.jpg Binary files differnew file mode 100644 index 000000000..8d8f756af --- /dev/null +++ b/examples/webenginewidgets/recipebrowser/assets/pages/images/pizza.jpg diff --git a/examples/webenginewidgets/recipebrowser/assets/pages/images/skewers.jpg b/examples/webenginewidgets/recipebrowser/assets/pages/images/skewers.jpg Binary files differnew file mode 100644 index 000000000..6bb2f1172 --- /dev/null +++ b/examples/webenginewidgets/recipebrowser/assets/pages/images/skewers.jpg diff --git a/examples/webenginewidgets/recipebrowser/assets/pages/images/soup.jpg b/examples/webenginewidgets/recipebrowser/assets/pages/images/soup.jpg Binary files differnew file mode 100644 index 000000000..fc9dff906 --- /dev/null +++ b/examples/webenginewidgets/recipebrowser/assets/pages/images/soup.jpg diff --git a/examples/webenginewidgets/recipebrowser/assets/pages/images/steak.jpg b/examples/webenginewidgets/recipebrowser/assets/pages/images/steak.jpg Binary files differnew file mode 100644 index 000000000..240b72eb4 --- /dev/null +++ b/examples/webenginewidgets/recipebrowser/assets/pages/images/steak.jpg diff --git a/examples/webenginewidgets/recipebrowser/assets/pages/pasta.html b/examples/webenginewidgets/recipebrowser/assets/pages/pasta.html new file mode 100644 index 000000000..c2b3d840a --- /dev/null +++ b/examples/webenginewidgets/recipebrowser/assets/pages/pasta.html @@ -0,0 +1,78 @@ +<!doctype html> +<html lang="en"> +<head> + <meta charset="utf-8"> + <title>Pasta</title> + <link rel="stylesheet" type="text/css" href="../3rdparty/markdown.css"> + <link rel="stylesheet" type="text/css" href="../custom.css"> + <script src="../3rdparty/marked.js"></script> + <script src="../custom.js"></script> + <script src="qrc:/qtwebchannel/qwebchannel.js"></script> +</head> +<body> + <div id="placeholder"></div> + <div id="content"> + +<img src="images/pasta.jpg" alt="Pasta" title="Pasta" /> + +Pasta +============= + +### Ingredients + +* 2 red peppers , deseeded and sliced +* 2 yellow peppers , deseeded and sliced +* extra virgin olive oil +* sea salt +* freshly ground black pepper +* 2 red onions , peeled and finely sliced +* 2 cloves garlic , peeled and grated +* 2 handfuls fresh flat-leaf parsley , leaves finely chopped, stalks reserved +* 2 tablespoons red wine vinegar or balsamic vinegar +* 2 handfuls Parmesan cheese , grated +* 2 heaped tablespoons mascarpone cheese or crème fraîche , optional +* 455 g rigatoni, penne or spaghetti + + +### Instructions +1. Put all the peppers in a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper. +2. Place a lid on, and cook slowly for 15 minutes until softened. Don't rush this too much, as cooking the peppers slowly like this really helps to bring out the flavour. +3. Add the onion and cook for a further 20 minutes. +4. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. +5. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. +5. Add the vinegar - it will sizzle away, so give everything a good toss. +6. Then add one handful of the grated Parmesan and the mascarpone or crème fraîche if you are using it and turn the heat down to minimum while you cook the pasta. +7. Meanwhile put a large pot of salted water on to boil. +8. Add the pasta to the boiling water and cook according to the packet instructions. +9. When cooked, drain in a colander, reserving some of the cooking water. +10. Put the peppers, pasta and parsley leaves into a large warmed bowl. +11. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. +12. Serve straight away sprinkled with the rest of the Parmesan. + +**Enjoy!** + + </div><!--End of content--> + + <script> + 'use strict'; + + var jsContent = document.getElementById('content'); + var placeholder = document.getElementById('placeholder'); + + var updateText = function(text) { + placeholder.innerHTML = marked.parse(text); + } + + new QWebChannel(qt.webChannelTransport, + function(channel) { + var content = channel.objects.content; + content.setInitialText(jsContent.innerHTML); + content.textChanged.connect(updateText); + } + ); + </script> +</body> +</html> + + + diff --git a/examples/webenginewidgets/recipebrowser/assets/pages/pizza.html b/examples/webenginewidgets/recipebrowser/assets/pages/pizza.html new file mode 100644 index 000000000..7e390a373 --- /dev/null +++ b/examples/webenginewidgets/recipebrowser/assets/pages/pizza.html @@ -0,0 +1,69 @@ +<!doctype html> +<html lang="en"> +<head> + <meta charset="utf-8"> + <title>Pizza Diavola</title> + <link rel="stylesheet" type="text/css" href="../3rdparty/markdown.css"> + <link rel="stylesheet" type="text/css" href="../custom.css"> + <script src="../3rdparty/marked.js"></script> + <script src="../custom.js"></script> + <script src="qrc:/qtwebchannel/qwebchannel.js"></script> +</head> +<body> + <div id="placeholder"></div> + <div id="content"> + +<img src="images/pizza.jpg" alt="Pizza Diavola" title="Pizza Diavola" /> + +Pizza Diavola +============= + +### Ingredients + +* 2 pizza dough balls +* 100g Mozzarella +* 400g Passata +* 200 g Spicy Salami +* 2 fresh chillies +* Extra virgin olive oil +* Salt + +### Instructions +1. Preheat oven to 210 oc. +2. Get your pizza dough balls ( depending on how many you are making) and roll them out to about 12 inches diameter using your hands in a circular stretching technique or using a rolling pin. +3. With the dough prepared now get our sauce ready by mixing the passata with three tbsp of the olive oil and a good pinch of salt. +4. Now slice up your salami into thin-ish slices and also finely chop the fresh chillies. +5. Next, slice or dice your mozzarella and we are ready to dress the pizza. +6. Add half the tomato sauce to each base and spread evenly leaving a half inch perimeter. +7. Add the mozzarella, salami and finish with the chillies. +8. Finally drizzle with some more olive oil and your are ready to cook your pizza diavola. +9. Place in the oven for ten minutes or until golden. +10. Remove from the oven, slice, and enjoy your pizza diavola. + +**Enjoy!** + + </div><!--End of content--> + + <script> + 'use strict'; + + var jsContent = document.getElementById('content'); + var placeholder = document.getElementById('placeholder'); + + var updateText = function(text) { + placeholder.innerHTML = marked.parse(text); + } + + new QWebChannel(qt.webChannelTransport, + function(channel) { + var content = channel.objects.content; + content.setInitialText(jsContent.innerHTML); + content.textChanged.connect(updateText); + } + ); + </script> +</body> +</html> + + + diff --git a/examples/webenginewidgets/recipebrowser/assets/pages/skewers.html b/examples/webenginewidgets/recipebrowser/assets/pages/skewers.html new file mode 100644 index 000000000..db2df5472 --- /dev/null +++ b/examples/webenginewidgets/recipebrowser/assets/pages/skewers.html @@ -0,0 +1,74 @@ +<!doctype html> +<html lang="en"> +<head> + <meta charset="utf-8"> + <title>Grilled skewers</title> + <link rel="stylesheet" type="text/css" href="../3rdparty/markdown.css"> + <link rel="stylesheet" type="text/css" href="../custom.css"> + <script src="../3rdparty/marked.js"></script> + <script src="../custom.js"></script> + <script src="qrc:/qtwebchannel/qwebchannel.js"></script> +</head> +<body> + <div id="placeholder"></div> + <div id="content"> + +<img src="images/skewers.jpg" alt="Grilled skewers" title="Grilled skewers" /> + +Grilled skewers +====================== + +### Ingredients + +* 3 cloves of garlic +* 200g kefalotyri cheese +* 2 medium aubergine +* 1 iceberg lettuce +* 1 tablespoon coriander seeds +* 2 teaspoons dried oregano +* 2 lemons +* 4 tablespoons olive oil +* 600g lamb neck fillet , in 2cm chunks +* 12 fresh bay leaves + +### Instructions +1. Peel and crush the garlic. +2. Chop the cheese into bite-sized pieces, trim and chop the aubergines into 2cm chunks, and trim and finely slice the lettuce. +3. Finely crush the coriander seeds in a pestle and mortar and add to a large bowl with the oregano and garlic. Finely grate in the lemon zest (reserve the zested lemons) and stir in the oil. +4. Season, then add the cheese, lamb, aubergines and bay leaves. Leave to marinate for at least an hour, or overnight if you can. +5. Meanwhile, pickle your cabbage. Trim, core and finely slice the cabbage, then place in a colander in the sink or over a bowl and toss with 2 teaspoons of sea salt. Cover and set aside for at least 2 hours, then rinse. +6. Peel and finely slice the onions, then transfer to a bowl along with the cabbage. +7. Put the remaining ingredients in a pan and bring to a boil. Simmer for 10 minutes, then pour over the cabbage and onions. Transfer to sterilised jars – this will keep for up to 1 month. +8. For the flatbreads, put the flour, baking powder, buttermilk and half of the sesame seeds in a bowl and mix until everything is combined. +9. Tip onto a lightly floured surface and knead briefly. Divide into six, using a rolling pin to roll them into 1 to 2mm rounds. +10. Scatter with the remaining sesame seeds and run the rolling pin over them. Pop the flatbreads onto the hot barbecue for 1 to 2 minutes on each side. +11. Load 12 skewers with the cheese, lamb, aubergines and bay leaves, then place on the barbecue (not directly over the coals) for 20 to 25 minutes, turning often, until the lamb is medium-rare and the aubergines are cooked. +12. Serve the lamb with the flatbreads, cabbage, lettuce and lemon wedges. + +**Enjoy!** + + </div><!--End of content--> + + <script> + 'use strict'; + + var jsContent = document.getElementById('content'); + var placeholder = document.getElementById('placeholder'); + + var updateText = function(text) { + placeholder.innerHTML = marked.parse(text); + } + + new QWebChannel(qt.webChannelTransport, + function(channel) { + var content = channel.objects.content; + content.setInitialText(jsContent.innerHTML); + content.textChanged.connect(updateText); + } + ); + </script> +</body> +</html> + + + diff --git a/examples/webenginewidgets/recipebrowser/assets/pages/soup.html b/examples/webenginewidgets/recipebrowser/assets/pages/soup.html new file mode 100644 index 000000000..ea51fc8a5 --- /dev/null +++ b/examples/webenginewidgets/recipebrowser/assets/pages/soup.html @@ -0,0 +1,63 @@ +<!doctype html> +<html lang="en"> +<head> + <meta charset="utf-8"> + <title>Soup</title> + <link rel="stylesheet" type="text/css" href="../3rdparty/markdown.css"> + <link rel="stylesheet" type="text/css" href="../custom.css"> + <script src="../3rdparty/marked.js"></script> + <script src="../custom.js"></script> + <script src="qrc:/qtwebchannel/qwebchannel.js"></script> +</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> + 'use strict'; + + var jsContent = document.getElementById('content'); + var placeholder = document.getElementById('placeholder'); + + var updateText = function(text) { + placeholder.innerHTML = marked.parse(text); + } + + new QWebChannel(qt.webChannelTransport, + function(channel) { + var content = channel.objects.content; + content.setInitialText(jsContent.innerHTML); + content.textChanged.connect(updateText); + } + ); + </script> +</body> +</html> + + + diff --git a/examples/webenginewidgets/recipebrowser/assets/pages/steak.html b/examples/webenginewidgets/recipebrowser/assets/pages/steak.html new file mode 100644 index 000000000..26391b409 --- /dev/null +++ b/examples/webenginewidgets/recipebrowser/assets/pages/steak.html @@ -0,0 +1,88 @@ +<!doctype html> +<html lang="en"> +<head> + <meta charset="utf-8"> + <title>Grilled steak and rice</title> + <link rel="stylesheet" type="text/css" href="../3rdparty/markdown.css"> + <link rel="stylesheet" type="text/css" href="../custom.css"> + <script src="../3rdparty/marked.js"></script> + <script src="../custom.js"></script> + <script src="qrc:/qtwebchannel/qwebchannel.js"></script> +</head> +<body> + <div id="placeholder"></div> + <div id="content"> + +<img src="images/steak.jpg" alt="Grilled steak and rice" title="Grilled steak and rice" /> + +Grilled steak and rice +====================== + +### Ingredients + +#### For the ratatouille +* courgette +* 1 small aubergine +* 2 mixed-color peppers +* 1 red onion +* 1 heaped teaspoon harissa +* 2 anchovy fillets +* 2-4 cloves of garlic +* 700 g passata +* 1 tablespoon balsamic vinegar +* ½ bunch fresh basil +* 2 tablespoons fat-free natural yoghurt + +#### For the rice +* 1 mug (300g) 10-minute wholegrain or basmati rice +* 1 good pinch saffron +* ½ lemon + +#### For the steak +* 2 x 250 g quality sirloin steaks, fat removed +* 1 teaspoon sweet paprika olive oil +* ½ bunch fresh flat-leaf parsley +* 1 heaped teaspoon Dijon mustard +* 1 tablespoon extra virgin olive oil +* ½ lemon + +### Instructions +1. Halve the courgette lengthways, slice the aubergine 1cm thick and place both on the griddle pan, turning when charred. +2. Put 1 mug of rice, 2 mugs of boiling water, the saffron, lemon half and a pinch of salt into the small pan, cover and cook until fluffy, stirring occasionally. +3. Tear the seeds and stalks out of the peppers, then roughly chop with the peeled red onion and put into the casserole pan with the harissa, anchovies and 1 teaspoon of their oil. +4. Squash in the unpeeled garlic through a garlic crusher and stir regularly. +5. Remove the charred courgette and aubergine from the griddle pan, leaving it on the heat, and roughly chop them on a board. +6. Add them to the casserole pan along with the passata and vinegar, and boil with the lid on. +7. Rub the steaks with salt, the paprika and 1 teaspoon of olive oil and place on the hot griddle pan, turning every minute until cooked to your liking. +8. On a board, finely slice the parsley stalks and roughly chop the leaves. +9. Add the mustard and extra virgin olive oil, season with salt and pepper and squeeze over the lemon juice, then mix together and spread over the board. +10. When the steaks are done, transfer them to the board, turn in the dressing, then slice. +11. Tear the top leafy half of the basil into the ratatouille, season to taste, and serve with yoghurt and saffron rice. + +**Enjoy!** + + </div><!--End of content--> + + <script> + 'use strict'; + + var jsContent = document.getElementById('content'); + var placeholder = document.getElementById('placeholder'); + + var updateText = function(text) { + placeholder.innerHTML = marked.parse(text); + } + + new QWebChannel(qt.webChannelTransport, + function(channel) { + var content = channel.objects.content; + content.setInitialText(jsContent.innerHTML); + content.textChanged.connect(updateText); + } + ); + </script> +</body> +</html> + + + |
