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

    [
  {
    "recipeCode": "f378af9bb1be442f83711e0bbcf6eda2",
    "updated": "2025-04-25T14:46:20.760Z",
    "title": "Homemade buttery spread",
    "subtitle": "A non-dairy spread to delight your taste buds.",
    "description": "You may be pleased to learn that you can create a non-dairy \"buttery\" spread in your own home. This spread is an emulsion made with oils and a small amount of protein. It serves as a delicious substitute for butter on baked potatoes or English muffins.",
    "ingredients": [
      {
        "section": "For the Recipe",
        "ingredients": [
          "coconut oil",
          "grapeseed oil",
          "organic canola oil",
          "flaxseed eggs",
          "fresh lemon juice",
          "salt"
        ]
      }
    ],
    "instructions": [
      "Melt the coconut oil in the microwave in a heatproof glass measuring cup with a pour spout until fully liquid. Stir it to ensure all pieces are melted, then allow it to cool to near room temperature without solidifying.",
      "In a separate measuring cup with a spout, mix the grapeseed and canola oils together.",
      "In a suitable container for your immersion blender, blender, or food processor, combine the flaxseed eggs, lemon juice, and salt. Pulse once or twice to mix the ingredients.",
      "With the blender on a low continuous setting, slowly pour a few drops of the grapeseed and canola oil mixture into the container. The slower the pour, the better the emulsification. The mixture will begin to thicken as this occurs.",
      "Continue to add the oil in a slow stream until it is fully incorporated. If the oil pools on top, move your immersion blender vertically up and down by an inch or pause the pouring to help it combine.",
      "Finally, add the coconut oil slowly, dripping it in until the mixture is smooth and creamy.",
      "Transfer the buttery mixture into a silicone mold. Refrigerate for 4 to 5 hours until fully set. Remove the buttery sticks from the mold and store them in an airtight container. Refrigerate and consume within 2 weeks."
    ],
    "notes_ingredients": "You can replace the grapeseed and canola oils with any other oils in equal measures. However, I do not recommend replacing coconut oil, as its property of remaining solid at room temperature is essential for this recipe.",
    "notes_instructions": "Using a silicone mold will help in shaping the buttery sticks and enable easy release after they have set. Opt for a mold that holds 4 tablespoons (60 ml) per cavity, equivalent to a stick of shortening."
  }
]