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": "c237c96826f14c0ea3027ed53a071cee",
    "updated": "2025-05-20T01:03:58.554Z",
    "title": "Caramelised Walnuts",
    "subtitle": "",
    "description": "I first enjoyed this delightful snack in Beijing and was eager to learn how to prepare it. It turns out they are quite simple to make. The shelled walnuts need to be blanched initially to remove any bitterness. Next, they are coated in sugar, left to dry for several hours, and then deep-fried to caramelize the sugar. Optionally, they can be rolled in sesame seeds afterward. The result is a pleasant contrast of flavors and textures. These walnuts can be served warm or cold and pair perfectly with drinks.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "shelled walnuts",
          "sugar",
          "groundnut or vegetable oil",
          "sesame seeds (optional)."
        ]
      }
    ],
    "instructions": [
      "Bring a pot of water to a boil.",
      "Add the walnuts and blanch them by boiling for about 10 minutes.",
      "Drain the walnuts using a colander or sieve, then gently pat them dry with kitchen paper and spread them evenly on a baking tray.",
      "Sprinkle the sugar over the walnuts and toss them to ensure they are fully coated.",
      "Place the tray in a cool, well-ventilated area for at least 2 hours, preferably overnight, to let the nuts dry.",
      "Heat the oil in a deep fryer or wok over moderate heat.",
      "Fry a batch of walnuts for approximately 2 minutes, until the sugar melts and they turn golden brown. Monitor the heat to avoid burning.",
      "Remove the walnuts from the oil using a slotted spoon or strainer.",
      "For extra flavor, sprinkle the walnuts with sesame seeds at this stage, if desired.",
      "Place the walnuts on a non-stick baking tray or wire rack to cool. Avoid using kitchen paper as the sugar may stick when drying.",
      "Repeat the deep-frying and draining process with the remaining walnuts.",
      "Serve the walnuts warm, or once cooled, store them in an airtight glass jar for up to 2 weeks."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]