Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le titre, les ingrédients et les instructions de cuisine. Cette description servira à créer une image du plat.


    Return Format :
    Renvoies un objet JSON respectant strictement cette structure :
    json
    {
        "data": <description>
    },
    - description doit être un prompt dans le but de générer une image et écrit en anglais.


    Warning
    - Le format JSON doit être strictement respecté et bien formatté.
    - Ne renvoie que le JSON, sans explication.


     Context Dump
    Données de la recette fournies :

    json
    {"title":"Vegetable tart with young parmesan cream A colorful delight brimming with fresh greens","ingredients":"The Parmesan Cream : young parmesan,whole milk,fine salt\nThe Shortcrust Pastry : butter,ground almonds,plain (all-purpose) flour,fine salt,lavender flowers,whole egg + 1 egg yolk for glazing\nThe Vegetables : spring onions (scallions),olive oil,vegetable stock,baby broad (fava) beans,petits pois,green asparagus spears,mangetout (snow peas),cauliflower florets,radishes,garlic clove, peeled, left whole and lightly crushed,thyme,aged sherry vinegar,fine salt","instructions":"1. For the Parmesan cream: Finely grate the Parmesan and place it in a saucepan with the milk. Gently heat to melt the cheese, then remove from heat and blend until smooth. Strain through a fine sieve, then season with salt to taste and set aside at room temperature.\n2. For the shortcrust pastry: Combine all ingredients, except for the egg, in an electric mixer and mix until it forms a crumbly dough. Incorporate the whole egg and mix again until the dough forms a cohesive ball. On a clean surface, roll out the dough to a thickness of 2.5 mm (about 1/10 inch), wrap in cling film, and freeze for 15 minutes. Preheat the oven to 150°C (300°F/gas mark 2). Use a pastry cutter to cut out 4 circles, brush with egg yolk, and bake for 15 minutes. Remove from the oven and allow to cool.\n3. For the vegetables: Peel and trim the spring onions, then cut them in half. Sauté in olive oil for 2 minutes, add the vegetable stock, and cook slowly until the onions are tender. Meanwhile, cook the baby broad beans, petits pois, asparagus, and mangetout separately in boiling salted water for about 2-3 minutes each. Refresh in cold water and drain. Briefly cook the cauliflower florets in boiling water. Thinly slice the radishes, ideally using a mandoline, then chill in iced water for about 10 minutes to firm them up before draining.\n4. To finish and garnish: Just before serving, heat a little olive oil in a frying pan and sauté all the vegetables (except the radishes) with the garlic and thyme for 2-3 minutes. Stir in the vinegar and a bit more vegetable stock, and cook for an additional minute. Drain the vegetables in a colander, discarding the garlic and thyme, then place them in a large bowl and season with salt to taste. Place a shortcrust pastry disc on each plate, top with a mixture of the vegetables and radish slices, and season with salt and a few drops of olive oil. Drizzle with the Parmesan cream and serve immediately.","region":"IT"}