Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en pt.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "a2dfb08f5595405f8a21c6595a94a97d",
    "updated": "2025-04-25T14:33:33.895Z",
    "title": "Natural food colorings",
    "subtitle": "Using natural ingredients for food coloring in frosting",
    "description": "Many people question the safety of consuming artificial ingredients like 'yellow #5' or 'blue #1,' commonly found in processed foods. While you may choose to avoid them for health reasons, there are ways to enhance the appeal of your baked goods without synthetic additives. If you want to add a touch of color to your cupcakes using natural ingredients, here are some options.",
    "ingredients": [
      {
        "section": "Berries",
        "ingredients": [
          "(150 g) of berries"
        ]
      },
      {
        "section": "Zest",
        "ingredients": [
          "orange (for orange zest)",
          "lime (for lime zest)",
          "zucchini (for zucchini skin)"
        ]
      },
      {
        "section": "Chocolate",
        "ingredients": [
          "chocolate syrup"
        ]
      }
    ],
    "instructions": [
      "1. Rinse the berries and dry them thoroughly. Purée the berries in a food processor, then strain the mixture through a fine mesh strainer to eliminate the pulp and seeds, capturing just the juice. The resulting fruit coloring will have a thick consistency. (You can save the pulp from raspberries or blackberries to make jam if you like.)",
      "2. When preparing the frosting, incorporate up to 4 tablespoons of fruit coloring (instead of 2 to 4 tablespoons of water) during step 2. The quantity of fruit coloring will influence the intensity of the frosting's color. Always add the fruit coloring prior to any water; it may not be necessary.",
      "1. Scrub the skins of the fruits or vegetables and dry them well. Use a microplane grater to finely grate the skin, being cautious to only zest the outer layer.",
      "2. For the frosting, mix in up to 4 tablespoons of zest (on top of the 2 to 4 tablespoons of water) during step 2. The amount of zest added will adjust the frosting's color depth.",
      "1. In the frosting recipe, reduce the shortening amount in step 1 to 8 tablespoons. Then, add 3 to 4 tablespoons of Chocolate Syrup.",
      "2. Add 1 to 2 tablespoons of water (in addition to the 2 to 4 tablespoons of water in step 2), as needed to reach the desired consistency."
    ],
    "notes_ingredients": "Homemade food coloring from berries should be stored in the refrigerator and used within 2 days. It's best to avoid using bottled or canned juices for coloring, as this may lead to excessively watery frosting.",
    "notes_instructions": "The colors produced using these methods will appear lighter compared to conventional food coloring. Also, be aware that the flavor of the selected fruits or vegetables will influence the taste of the frosting, which can be seen as a positive aspect!"
  }
]