summaryrefslogtreecommitdiffstats
path: root/examples/webenginewidgets/recipebrowser/assets/pages/soup.html
blob: ea51fc8a577d808ac1a48379b65c2ac35ffd5db5 (plain)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
37
38
39
40
41
42
43
44
45
46
47
48
49
50
51
52
53
54
55
56
57
58
59
60
61
62
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>