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":"Mini pies Make 8 pies","ingredients":"For the crust : pastry flour blend,xanthan gum,organic cane sugar,salt,shortening, cold,apple cider vinegar,cold water,additional flour for dusting\nFor the blueberry filling (8 MINI PIES) : blueberries,lemon zest,fresh lemon juice,tapioca starch,organic cane sugar,ground cinnamon\nFor the apple filling (8 MINI PIES) : peeled, cored, and diced apples (about 2 apples),raisins, optional,fresh lemon juice,tapioca starch,organic cane sugar,ground cinnamon\nFor the topping : turbinado sugar, optional","instructions":"1. In a large mixing bowl, combine the flour, xanthan gum, ¼ cup (55 g) cane sugar, and salt.\n2. Cut the shortening into tablespoon-sized pieces and place them on top of the flour. Use a pastry cutter, a pastry fork, or your hands to work the shortening into the flour. Continue mixing for 3 to 4 minutes, until a crumbly mixture forms.\n3. Add the vinegar and 1/4 cup (60 ml) of water. Use the pastry cutter to incorporate the liquids into the dough. Add up to 1 more tablespoon of cold water, if needed, ½ tablespoon at a time, until the dough is smooth and pliable.\n4. Divide the dough into three sections (to make it easier to handle later) and shape each section into a disk about 1 inch (13 mm) thick. Wrap the disks tightly in plastic wrap and refrigerate for 30 minutes. The pastry dough can be stored in the refrigerator for up to 2 weeks.\n5. When ready to prepare the pies, preheat the oven to 350°F (180°C). Grease 8 cups of a 12-cup standard muffin pan.\n6. If the dough has been refrigerated for more than 30 minutes before rolling, allow it to sit at room temperature for 15 minutes and massage it until it becomes pliable. Roll out the dough between two sheets of parchment paper. Use additional flour as needed to prevent sticking.\n7. Cut out eight 4-inch (11.5 cm) rounds for the bottom crusts using two of the three dough sections. Place the bottom crusts into the wells of the prepared muffin pan, ensuring the pastry fully covers the bottom and sides with up to 1/4 inch (6.5 mm) of crust extending from the wells.\n8. Roll out the remaining dough section and cut eight 2½-inch (6.5 cm) rounds for the top crusts, cutting a 1-inch (2 cm) hole in the center of each top crust.\n9. In a small bowl, toss the fruit (blueberries and zest or apples and raisins) with lemon juice.\n10. In a separate bowl, combine the starch, remaining cane sugar, and cinnamon. Add this mixture to the fruit and toss to coat evenly.\n11. Distribute the fruit filling evenly among the bottom crusts.\n12. Place the top crusts over the fruit filling, allowing them to sit inside the bottom crusts. Use your fingers to roll and pinch the edges together. If desired, sprinkle turbinado sugar on top of the crusts.\n13. Bake for 19 to 20 minutes, until the fruit filling is bubbling and the tops are golden brown.\nTO FREEZE: Freeze the pie dough (prepared through step 4) for up to 6 months; thaw the dough in the refrigerator and let it sit at room temperature for 15 minutes before rolling, filling, and baking. Pies are best enjoyed fresh but can be frozen in an airtight container for up to 2 months; thaw them in the refrigerator and reheat at 325°F (165°C) for 12 to 13 minutes, until warmed through.","region":"WNA"}