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

    json
    {"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,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 distribute them over the flour. Use a pastry cutter, a pastry fork, or your hands to blend the shortening into the flour until a crumbly texture forms, which should take about 3 to 4 minutes.\n3. Add the vinegar and ¼ cup (60 ml) of water to the mixture. Incorporate the liquids into the dough using the pastry cutter. Add up to 1 more tablespoon of cold water, as needed, ½ tablespoon at a time, until the dough is smooth and pliable.\n4. Divide the dough into three portions for easier handling later, and shape each portion into a disk, roughly 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 bake, 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 over 30 minutes, allow it to sit at room temperature for 15 minutes and gently massage it until it softens. Roll the dough out between two sheets of parchment paper, using additional flour if necessary to prevent sticking.\n7. Cut eight 4-inch (11.5 cm) rounds for the bottom crusts, utilizing two of the three dough sections. Place the bottom crusts into the prepared muffin pan, ensuring the pastry covers the bottom and sides of the wells with up to 1/4 inch (6.5 mm) of crust overhanging.\n8. Roll out the remaining dough section and cut eight 2½-inch (6.5 cm) rounds for the top crusts, creating a 1-inch (2 cm) center hole in each top crust.\n9. In a small bowl, combine the fruit (either blueberries and zest or apples and raisins) with lemon juice.\n10. In a separate bowl, mix the starch, remaining cane sugar, and cinnamon. Add this mixture to the fruit and toss to coat evenly.\n11. Evenly distribute the fruit mixture among the bottom crusts.\n12. Place the top crusts over the fruit, allowing them to rest inside the bottom crusts. Pinch the edges together using your fingers to seal. If desired, sprinkle turbinado sugar over the tops of the crusts.\n14. Bake for 19 to 20 minutes, or until the fruit filling is bubbling and the tops are golden.\nNOTE ON FREEZING: Freeze the pie dough (prepared through step 4) for up to 6 months; thaw it in the refrigerator, then let it sit at room temperature for 15 minutes before rolling, filling, and baking. Pies are best when freshly baked, but they can be stored 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":"WNA"}