Goal :
    Générer une suggestion détaillée et visuellement attrayante pour la présentation finale d'un plat, basée sur le type, 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 :

    Le type de la recette est pour une collation, en-cas.

    json
    {"category":"snack","title":"French fries ","ingredients":"For the recipe : russet potatoes, peeled (optional) and cut into sticks about 1/4 inch (6.5 mm) thick,cold water to cover,salt,sunflower oil (or any high-heat oil of choice)","instructions":"1. Place the potato sticks in a large bowl and cover them with cold water. Give them a gentle swirl in the water to remove excess starch, then drain them. Soak the potato sticks for a minimum of one hour in clean cold water with 1 teaspoon of salt.\n2. Use a strainer to drain the potato sticks, then pat them dry between paper towels to eliminate as much moisture as possible.\n3. A deep fryer can be employed to prepare the fries, adhering to the instructions specific to your fryer. Alternatively, use a medium-sized non-reactive pot with high sides. Fill the pot with 2 to 2.5 inches (5 to 6.5 cm) of oil, ensuring it does not exceed halfway.\n4. Heat the oil over high heat. Aim to maintain the oil temperature between 350°F and 380°F (180°C to 190°C). Monitor closely during this process, and keep children away from the stove as hot oil can splatter and cause burns.\n5. Work in small batches with a heat-resistant slotted spoon. Add 4 to 5 potato sticks at a time to the oil until you have added between 15 and 20 sticks. The oil will bubble vigorously as any residual water evaporates. Fry them for 2 to 3 minutes, until they achieve a golden brown color. Remove them using the slotted spoon, allowing them to drain on a plate or rack lined with a paper towel. Repeat the process until all fries are cooked.\n6. Optional: Fries prepared without a deep fryer might be softer than expected. For crispier fries, follow these steps post-frying: preheat the oven to 375°F (190°C) and bake the fries on a baking sheet lined with parchment paper, in a single layer, for 12 to 14 minutes.\n7. If desired, sprinkle the fries with salt.\nTO FREEZE: Allow the fries (prepared through step 5) to cool completely. Spread them on a baking sheet lined with parchment paper and freeze, uncovered, for one hour. Transfer them to an airtight bag and freeze for up to 3 months. When ready to reheat, place the frozen fries in the oven at 375°F (190°C) for 14 to 16 minutes, until they are warm and crisp.\nA NOTE ABOUT REUSING OIL: You can save the oil used for frying French Fries or Onion Rings and use it again. Allow it to cool to room temperature, then strain and funnel it into a glass jar. Be sure to label the jar and utilize the oil exclusively for allergen-free foods. If the oil begins to smoke before reaching frying temperature, appears dark and dirty, or if your fries do not crisp properly, it is time to replace the oil.","region":"FR"}