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":"Blanquette de veau Fernande allard style","ingredients":"For the recipe : veal shoulder,butter,salt,freshly ground pepper,carrots,yellow onions,cloves,bouquet garni,flour,crème fraîche,juice of 1/2 lemon,carrots, with greens,pencil-thin leeks,green asparagus tips,olive oil,shallots,chanterelle mushrooms,butter,white onion,white rice,white chicken stock","instructions":"Cut the veal into uniform 50 g (1.76 ounce) pieces. Melt half of the butter in a large stockpot, lightly browning the meat on all sides. Season with salt and pepper. Chop the carrots into large chunks, quarter the onions, and stud a quarter onion with the cloves. Add these to the meat along with the bouquet garni. Pour in enough cold water to cover. Simmer for 2 hours. Once done, reserve the meat, discard the vegetables, and strain the cooking liquid through a conical strainer (sieve) into a saucepan. Reduce 1 liter (4 1/4 cups) of the veal cooking liquid by half. In another saucepan, melt the remaining butter over low heat without coloring it. Mix in the flour, stirring with a whisk until it froths slightly. Add the remaining cooking liquid into the pan with the roux and stir continuously with a wooden spoon until the sauce thickens. Remove from heat, blend in the crème fraîche and lemon juice, and adjust seasoning with salt and pepper. Set aside.\nPeel the carrots and wash the leeks carefully. Boil the asparagus in salted water for 10 minutes then plunge into ice water. Set aside. In a bit of olive oil, braise the carrots for 10 minutes and then set aside. Peel and finely chop the shallots. Clean the mushrooms thoroughly to remove any dirt. In a sauté pan, melt the butter and sauté the shallots and mushrooms. Cover with a lid and let cook for a few minutes, seasoning with salt and pepper when mostly cooked. Add the carrots and leeks when ready and bind everything with 50 ml (3 1/2 tablespoons) of the veal reduction.\nPreheat the oven to 170°C (340°F). Finely chop the onion. In a Dutch oven (cast-iron casserole), brown the onion in a bit of olive oil, then add the rice. Sauté the rice until translucent and add chicken stock to moisten it. Cover with a lid and bake in the oven for 17 minutes. Allow it to rest for 10 minutes, then fluff the rice with a fork.\nWarm the meat pieces in a little veal broth reduction. Once heated, drain well, transfer to a Dutch oven or serving dish, and cover with the veal-crème fraîche sauce. Arrange the carrots with their greens, leeks, asparagus, and mushrooms in the pot. Serve the rice on the side.","region":"FR"}