Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers de (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 de.
    - 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 : de (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "c7a25eef582d4eeaacf2b95aa273b3d2",
    "updated": "2025-04-23T23:28:41.105Z",
    "title": "Feijoada & 'Slaw",
    "subtitle": null,
    "description": "London chef Liam Chau shared his take on feijoada, showcasing its deep, rich, and smoky flavors. King oyster mushrooms provide a satisfying meaty texture, but shiitake, oyster, or portobello mushrooms can be substituted.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "cooked basmati rice or x 250g bag microwavable brown basmati rice",
          "lime",
          "salt and black pepper"
        ]
      },
      {
        "section": "For the base",
        "ingredients": [
          "king oyster mushrooms (3 large)",
          "red onion",
          "garlic cloves",
          "fresh red chilli",
          "fresh rosemary",
          "olive oil",
          "yeast extract (eg marmite)",
          "soy sauce"
        ]
      },
      {
        "section": "For the stew",
        "ingredients": [
          "x 400g tin black beans in water",
          "water",
          "maple syrup",
          "cayenne pepper",
          "smoked paprika",
          "bay leaves",
          "ground cinnamon",
          "ground coriander",
          "oat cream"
        ]
      },
      {
        "section": "For the 'Slaw",
        "ingredients": [
          "carrot (about 75g)",
          "cucumber (about 165g)",
          "red pepper",
          "red onion",
          "sesame oil",
          "soy sauce",
          "rice wine vinegar",
          "maple syrup",
          "lime",
          "fresh coriander leaves, plus extra to serve"
        ]
      }
    ],
    "instructions": [
      "Begin by preparing the base ingredients. Thinly slice the mushroom caps and shred the stalks using two forks. Finely chop the red onion and grate the garlic. Deseed half of the chilies and thinly slice them. Finely chop the rosemary leaves.",
      "To cook the base, heat olive oil in a stockpot over low-medium heat. Add the onion and a pinch of salt, cooking and stirring for 4-5 minutes.  Incorporate the garlic and chili, stirring for 3-4 minutes. Stir in the yeast extract, followed by the mushrooms and rosemary, cooking for 5-10 minutes. Add the soy sauce and stir for 2 minutes.",
      "To complete the stew, add the black beans (including their liquid) to the pot. Rinse the bean tin with 200ml of water and set aside. Add maple syrup, cayenne pepper, smoked paprika, bay leaves, cinnamon, and coriander to the pot, stirring for 2 minutes.  Pour in the oat cream and the reserved water. Season with salt and pepper. Increase the heat slightly and cook for 10-12 minutes, stirring frequently to prevent sticking.",
      "Prepare the 'slaw and rice. Cut the peeled carrot and deseeded, halved cucumber into matchsticks. Thinly slice the halved, cored red pepper and the red onion.",
      "In a bowl, combine sesame oil, soy sauce, rice wine vinegar, maple syrup, and the juice of half a lime. Add the carrot, cucumber, red pepper, and red onion, tossing to coat. Sprinkle with coriander leaves and set aside.  Prepare the rice according to package directions or heat if pre-cooked.",
      "To serve, halve the remaining lime. Arrange the rice on plates, top with the feijoada and 'slaw, garnish with additional coriander, and serve immediately with the lime halves for squeezing."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]