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 mini pies","ingredients":"For the crust : pastry flour blend,xanthan gum,organic cane sugar,salt,shortening, cold,apple cider vinegar,cold water,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) organic cane sugar, and salt.\n2. Cut the shortening into tablespoon-sized pieces and distribute them on top of the flour. Using a pastry cutter, a fork, or your hands, work the shortening into the flour until a crumbly mixture forms, about 3 to 4 minutes.\n3. Add the vinegar and 1/4 cup (60 ml) water. Incorporate the liquids into the dough with the pastry cutter. If needed, add up to 1 additional tablespoon of cold water, ½ tablespoon at a time, until the dough is smooth and workable.\n4. Divide the dough into three sections for easier handling. Shape each section into a disk approximately 1 inch (13 mm) thick. Wrap the disks tightly in plastic wrap and refrigerate for 30 minutes. The pastry dough can be kept in the refrigerator for up to 2 weeks.\n5. When you're ready to prepare the pies, preheat the oven to 350°F (180°C). Grease 8 cups of a standard 12-cup 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 soften it with your hands until pliable. Roll out the dough between two sheets of parchment paper, using additional flour if necessary to prevent sticking.\n7. Cut out eight 4-inch (11.5 cm) rounds for the bottom crusts using two of the three sections of dough. Place the bottom crusts in the prepared muffin pan, ensuring the pastry covers the bottom and sides of the wells, extending about 1/4 inch (6.5 mm) above the edges.\n8. Roll out the remaining section of dough and cut out eight 2½-inch (6.5 cm) rounds for the top crusts. Cut a small hole in the center of each top crust.\n9. In a small bowl, mix 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 stir to coat evenly.\n11. Evenly distribute the fruit filling among the bottom crusts.\n12. Place the top crusts over the fruit, letting them rest inside the bottom crusts. Pinch the edges together securely. If desired, sprinkle turbinado sugar over the tops.\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; to use, thaw the dough in the refrigerator, then allow it to sit at room temperature for 15 minutes before rolling, filling, and baking. Pies are best enjoyed freshly baked but can be stored 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"}