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 un dessert.

    json
    {"category":"dessert","title":"Mini pies Make 8 pies","ingredients":"For the crust : (about 2 cups) pastry flour blend,xanthan gum,(55 g) organic cane sugar,salt,shortening, cold,apple cider vinegar,(60 ml) plus 1 tablespoon cold water,up to 3 tablespoons additional flour for dusting\nFor the blueberry filling (8 MINI PIES) : (225 g) blueberries,lemon zest,fresh lemon juice,tapioca starch,organic cane sugar,ground cinnamon\nFor the apple filling (8 MINI PIES) : (150 g) peeled, cored, and diced apples (about 2 apples),(40 g) raisins, optional,fresh lemon juice,tapioca starch,(55 g) 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, fork, or your hands to mix the shortening into the flour until a crumbly texture forms, about 3 to 4 minutes.\n3. Add the vinegar and 1/4 cup (60 ml) water, and work the liquids into the dough using the pastry cutter. If needed, add up to 1 more tablespoon of cold water, ½ tablespoon at a time, until the dough is smooth and workable.\n4. Divide the dough into three portions for easier handling. Form each portion 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 assemble, preheat the oven to 350°F (180°C) and grease 8 cups of a standard 12-cup muffin pan.\n6. If the dough has been in the refrigerator for over 30 minutes, allow it to sit at room temperature for 15 minutes, then massage it gently until it is pliable. Roll out the dough between two sheets of parchment paper, using additional flour as needed to prevent sticking.\n7. Cut eight 4-inch (11.5 cm) rounds for the bottom crusts, using two of the three sections of dough. Place these rounds into the prepared muffin pan, ensuring the pastry fully covers both the bottom and sides, with up to 1/4 inch (6.5 mm) of crust above the wells.\n8. Roll out the remaining section of dough and cut eight rounds measuring 2½ inches (6.5 cm) for the top crusts. Cut a 1-inch (2 cm) hole in the center of each top crust.\n9. In a small bowl, mix the berries and zest or apples and raisins with lemon juice.\n10. In another bowl, combine the starch, remaining cane sugar, and cinnamon, then mix this with the fruit until well coated.\n11. Evenly distribute the fruit filling among the bottom crusts.\n12. Place the top crusts over the fruit, pressing them gently into the bottom crusts. Use your fingers to pinch the edges together. If desired, sprinkle turbinado sugar on top.\n13. Bake for 19 to 20 minutes, or until the fruit filling is bubbling and the tops are golden.\nTO FREEZE: Store unbaked pie dough (up to step 4) in the freezer for up to 6 months. Thaw it in the refrigerator and let it sit at room temperature for 15 minutes before rolling, filling, and baking. Though best enjoyed fresh, baked pies can be frozen in an airtight container for up to 2 months; thaw in the refrigerator and reheat at 325°F (165°C) for 12 to 13 minutes until warm.","region":"WWW"}