{ "items" : [
    { "id" : "http://dbpedia.org/resource/Shortcrust_pastry"
      "properties" : {
        "http://www.w3.org/2000/01/rdf-schema#comment" : [ "Shortcrust pastry is a type of pastry often used for the base of a tart, quiche or pie. It does not puff up during baking because it usually contains no leavening agent. It is possible to make shortcrust pastry with self-raising flour, however. Shortcrust pastry can be used to make both sweet and savory pies such as apple pie, quiche, lemon meringue or chicken pie." ] ,
        "http://xmlns.com/foaf/0.1/name" : [ "Shortcrust pastry" ] ,
        "http://xmlns.com/foaf/0.1/depiction" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Recette_pate_brisee_etape_8.jpg" ] ,
        "http://dbpedia.org/ontology/alias" : [ "\"Shorty\"" ] ,
        "http://dbpedia.org/ontology/ingredient" : [ "http://dbpedia.org/resource/Water",
          "http://dbpedia.org/resource/Lard",
          "http://dbpedia.org/resource/Shortening",
          "http://dbpedia.org/resource/Margarine",
          "http://dbpedia.org/resource/Butter",
          "http://dbpedia.org/resource/Flour" ] ,
        "http://dbpedia.org/ontology/ingredientName" : [ "Fat (lard,shortening,butteror full-fatmargarine),flour,water" ] ,
        "http://dbpedia.org/ontology/thumbnail" : [ "http://commons.wikimedia.org/wiki/Special:FilePath/Recette_pate_brisee_etape_8.jpg?width=300" ] ,
        "http://dbpedia.org/ontology/type" : [ "http://dbpedia.org/resource/Pastry"] } } }
