db.json

{
  "recipes": [
    {
      "id": 1,
      "name": "Apple Frangipan Tart",
      "image": "https://www.themealdb.com/images/media/meals/wxywrq1468235067.jpg",
      "describe": "Preheat the oven to 200C/180C Fan/Gas 6.\r\nPut the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling.\r\nCream together the butter and sugar until light and fluffy. You can do this in a food processor if you have one. Process for 2-3 minutes. Mix in the eggs, then add the ground almonds and almond extract and blend until well combined.\r\nPeel the apples, and cut thin slices of apple. Do this at the last minute to prevent the apple going brown. Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds.\r\nBake for 20-25 minutes until golden-brown and set.\r\nRemove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.\r\nTransfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream.",
      "category": "Dessert",
      "area": "British",
      "tags": "Tart,Baking,Fruity",
      "ingredients": [
        "digestive biscuits",
        "butter",
        "Bramley apples",
        "butter, softened",
        "caster sugar",
        "free-range eggs, beaten",
        "ground almonds",
        "almond extract",
        "flaked almonds"
      ]
    },
    {
      "id": 2,
      "name": "Apple & Blackberry Crumble",
      "image": "https://www.themealdb.com/images/media/meals/xvsurr1511719182.jpg",
      "describe": "Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the butter, then rub into the flour using your fingertips to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Sprinkle the mixture evenly over a baking sheet and bake for 15 mins or until lightly coloured.\r\nMeanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the butter and sugar in a medium saucepan and melt together over a medium heat. Cook for 3 mins until the mixture turns to a light caramel. Stir in the apples and cook for 3 mins. Add the blackberries and cinnamon, and cook for 3 mins more. Cover, remove from the heat, then leave for 2-3 mins to continue cooking in the warmth of the pan.\r\nTo serve, spoon the warm fruit into an ovenproof gratin dish, top with the crumble mix, then reheat in the oven for 5-10 mins. Serve with vanilla ice cream.",
      "category": "Dessert",
      "area": "British",
      "tags": "Pudding",
      "ingredients": [
        "Plain Flour",
        "Caster Sugar",
        "Butter",
        "Braeburn Apples",
        "Demerara Sugar",
        "Blackberrys",
        "Cinnamon",
        "Ice Cream"
      ]
    },
    {
      "id": 3,
      "name": "Apam balik",
      "image": "https://www.themealdb.com/images/media/meals/adxcbq1619787919.jpg",
      "describe": "Mix milk, oil and egg together. Sift flour, baking powder and salt into the mixture. Stir well until all ingredients are combined evenly.\r\n\r\nSpread some batter onto the pan. Spread a thin layer of batter to the side of the pan. Cover the pan for 30-60 seconds until small air bubbles appear.\r\n\r\nAdd butter, cream corn, crushed peanuts and sugar onto the pancake. Fold the pancake into half once the bottom surface is browned.\r\n\r\nCut into wedges and best eaten when it is warm.",
      "category": "Dessert",
      "area": "Malaysian",
      "tags": null,
      "ingredients": [
        "Milk",
        "Oil",
        "Eggs",
        "Flour",
        "Baking Powder",
        "Salt",
        "Unsalted Butter",
        "Sugar",
        "Peanut Butter"
      ]
    },
    {
      "id": 4,
      "name": "Ayam Percik",
      "image": "https://www.themealdb.com/images/media/meals/020z181619788503.jpg",
      "describe": "In a blender, add the ingredients for the spice paste and blend until smooth.\r\nOver medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don't burn the paste. Lower the fire slightly if needed.\r\nAdd the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt. Turn the heat up and bring the mixture to boil. Turn the heat to medium low and simmer for 10 minutes. Stir occasionally. It will reduce slightly. This is the marinade/sauce, so taste and adjust seasoning if necessary. Don't worry if it's slightly bitter. It will go away when roasting.\r\nWhen the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.\r\nPreheat the oven to 425 F.\r\nRemove the chicken from the marinade. Spoon the marinade onto a greased (or aluminum lined) baking sheet. Lay the chicken on top of the sauce (make sure the chicken covers the sauce and the sauce isn't exposed or it'll burn) and spread the remaining marinade on the chicken. Roast for 35-45 minutes or until internal temp of the thickest part of chicken is at least 175 F.\r\nLet chicken rest for 5 minutes. Brush the chicken with some of the oil. Serve chicken with the sauce over steamed rice (or coconut rice).",
      "category": "Chicken",
      "area": "Malaysian",
      "tags": null,
      "ingredients": [
        "Chicken Thighs",
        "Challots",
        "Ginger",
        "Garlic Clove",
        "Cayenne Pepper",
        "Turmeric",
        "Cumin",
        "Coriander",
        "Fennel",
        "Tamarind Paste",
        "Coconut Milk",
        "Sugar",
        "Water"
      ]
    },
    {
      "id": 5,
      "name": "Bakewell tart",
      "image": "https://www.themealdb.com/images/media/meals/wyrqqq1468233628.jpg",
      "describe": "To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.\r\nRoll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.\r\nPreheat the oven to 200C/400F/Gas 6 (180C fan).\r\nLine the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.\r\nFor the filing, spread the base of the flan generously with raspberry jam.\r\nMelt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.\r\nBake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.",
      "category": "Dessert",
      "area": "British",
      "tags": "Tart,Baking,Alcoholic",
      "ingredients": [
        "plain flour",
        "chilled butter",
        "cold water",
        "raspberry jam",
        "butter",
        "caster sugar",
        "ground almonds",
        "free-range egg, beaten",
        "almond extract",
        "flaked almonds"
      ]
    },
    {
      "id": 6,
      "name": "Bread and Butter Pudding",
      "image": "https://www.themealdb.com/images/media/meals/xqwwpy1483908697.jpg",
      "describe": "Grease a 1 litre/2 pint pie dish with butter.\r\nCut the crusts off the bread. Spread each slice with on one side with butter, then cut into triangles.\r\nArrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside.\r\nGently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil.\r\nCrack the eggs into a bowl, add three quarters of the sugar and lightly whisk until pale.\r\nAdd the warm milk and cream mixture and stir well, then strain the custard into a bowl.\r\nPour the custard over the prepared bread layers and sprinkle with nutmeg and the remaining sugar and leave to stand for 30 minutes.\r\nPreheat the oven to 180C/355F/Gas 4.\r\nPlace the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.",
      "category": "Dessert",
      "area": "British",
      "tags": "Pudding,Brunch",
      "ingredients": [
        "butter",
        "bread",
        "sultanas",
        "cinnamon",
        "milk",
        "double cream",
        "eggs",
        "sugar",
        "nutmeg"
      ]
    },
    {
      "id": 7,
      "name": "Beef Wellington",
      "image": "https://www.themealdb.com/images/media/meals/vvpprx1487325699.jpg",
      "describe": "Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.\r\nHeat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it). Remove the beef from the pan and leave to cool, then brush all over with the mustard.\r\nLay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.\r\nRoll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.\r\nHeat the oven to 200C, 400F, gas 6.\r\nLightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180C, 350F, gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the side dishes of your choice. The beef should still be pink in the centre when you serve it.",
      "category": "Beef",
      "area": "British",
      "tags": "Meat,Stew",
      "ingredients": [
        "mushrooms",
        "English Mustard",
        "Olive Oil",
        "Beef Fillet",
        "Parma ham",
        "Puff Pastry",
        "Flour",
        "Egg Yolks"
      ]
    },
    {
      "id": 8,
      "name": "Baingan Bharta",
      "image": "https://www.themealdb.com/images/media/meals/urtpqw1487341253.jpg",
      "describe": "Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and\r\nkeep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get\r\nthe smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly\r\ncooked. You could also embed some garlic cloves in the baingan and then roast it.\r\n2. Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid\r\neasily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools\r\ndown.\r\n3. You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.\r\nUse natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.\r\n4. Make small cuts on the baingan with a knife. Place the red hot charcoal in the same plate where the roasted\r\naubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.\r\n5. As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the\r\ncharcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will\r\nbecome. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is\r\ncooked, just like the way we do for Dal Tadka.\r\n6. Peel the skin from the roasted and smoked eggplant.\r\n7. Chop the cooked eggplant finely or you can even mash it.\r\n8. In a kadai or pan, heat oil. Then add finely chopped onions and garlic.\r\n9. Saute the onions till translucent. Don't brown them.\r\n10. Add chopped green chilies and saute for a minute.\r\n11. Add the chopped tomatoes and mix it well.\r\n12. Bhuno (saute) the tomatoes till the oil starts separating from the mixture.\r\n13. Now add the red chili powder. Stir and mix well.\r\n14. Add the chopped cooked baingan.\r\n15. Stir and mix the chopped baingan very well with the oniontomato masala mixture.\r\n16. Season with salt. Stir and saute for some more 4 to 5 minutes more.\r\n17. Finally stir in the coriander leaves with the baingan bharta or garnish it with them. Serve Baingan Bharta with\r\nphulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.",
      "category": "Vegetarian",
      "area": "Indian",
      "tags": "Spicy,Bun,Calorific",
      "ingredients": [
        "Aubergine",
        "Onion",
        "Tomatoes",
        "Garlic",
        "Green Chili",
        "Red Chili Powder",
        "Oil",
        "Coriander Leaves",
        "salt"
      ]
    },
    {
      "id": 9,
      "name": "Beef Brisket Pot Roast",
      "image": "https://www.themealdb.com/images/media/meals/ursuup1487348423.jpg",
      "describe": "1 Prepare the brisket for cooking: On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely.\r\nUsing a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.\r\nSalt the brisket well and let it sit at room temperature for 30 minutes.\r\n \r\n2 Sear the brisket: You'll need an oven-proof, thick-bottomed pot with a cover, or Dutch oven, that is just wide enough to hold the brisket roast with a little room for the onions.\r\nPat the brisket dry and place it, fatty side down, into the pot and place it on medium high heat. Cook for 5-8 minutes, lightly sizzling, until the fat side is nicely browned. (If the roast seems to be cooking too fast, turn the heat down to medium. You want a steady sizzle, not a raging sear.)\r\nTurn the brisket over and cook for a few minutes more to brown the other side.\r\n\r\n3 Sauté the onions and garlic: When the brisket has browned, remove it from the pot and set aside. There should be a couple tablespoons of fat rendered in the pot, if not, add some olive oil.\r\nAdd the chopped onions and increase the heat to high. Sprinkle a little salt on the onions. Sauté, stirring often, until the onions are lightly browned, 5-8 minutes. Stir in the garlic and cook 1-2 more minutes.\r\n \r\n4 Return brisket to pot, add herbs, stock, bring to simmer, cover, cook in oven: Preheat the oven to 300°F. Use kitchen twine to tie together the bay leaves, rosemary and thyme.\r\nMove the onions and garlic to the sides of the pot and nestle the brisket inside. Add the beef stock and the tied-up herbs. Bring the stock to a boil on the stovetop.\r\nCover the pot, place the pot in the 300°F oven and cook for 3 hours. Carefully flip the brisket every hour so it cooks evenly.\r\n \r\n5 Add carrots, continue to cook: After 3 hours, add the carrots. Cover the pot and cook for 1 hour more, or until the carrots are cooked through and the brisket is falling-apart tender.\r\n6 Remove brisket to cutting board, tent with foil: When the brisket is falling-apart tender, take the pot out of the oven and remove the brisket to a cutting board. Cover it with foil. Pull out and discard the herbs.\r\n7 Make sauce (optional): At this point you have two options. You can serve as is, or you can make a sauce with the drippings and some of the onions. If you serve as is, skip this step.\r\nTo make a sauce, remove the carrots and half of the onions, set aside and cover them with foil. Pour the ingredients that are remaining into the pot into a blender, and purée until smooth. If you want, add 1 tablespoon of mustard to the mix. Put into a small pot and keep warm.\r\n8 Slice the meat across the grain: Notice the lines of the muscle fibers of the roast. This is the \"grain\" of the meat. Slice the meat perpendicular to these lines, or across the grain (cutting this way further tenderizes the meat), in 1/4-inch to 1/2-inch slices.\r\nServe with the onions, carrots and gravy. Serve with mashed, roasted or boiled potatoes, egg noodles or polenta.",
      "category": "Beef",
      "area": "American",
      "tags": "Meat",
      "ingredients": [
        "Beef Brisket",
        "Salt",
        "Onion",
        "Garlic",
        "Thyme",
        "Rosemary",
        "Bay Leaves",
        "beef stock",
        "Carrots",
        "Mustard",
        "Potatoes"
      ]
    },
    {
      "id": 10,
      "name": "Chocolate Gateau",
      "image": "https://www.themealdb.com/images/media/meals/tqtywx1468317395.jpg",
      "describe": "Preheat the oven to 180°C/350°F/Gas Mark 4. Grease and line the base of an 8 in round spring form cake tin with baking parchment\r\nBreak the chocolate into a heatproof bowl and place over a saucepan of gently simmering water and stir until it melts. (or melt in the microwave for 2-3 mins stirring occasionally)\r\nPlace the butter and sugar in a mixing bowl and cream together with a wooden spoon until light and fluffy. Gradually beat in the eggs, adding a little flour if the mixture begins to curdle. Fold in the remaining flour with the cooled, melted chocolate and milk. Mix until smooth.\r\nSpread the mixture into the cake tin and bake for 50-55 mins or until firm in the centre and a skewer comes out cleanly. Cool for 10 minutes, then turn out and cool completely.",
      "category": "Dessert",
      "area": "French",
      "tags": "Cake,Chocolate,Desert,Pudding",
      "ingredients": [
        "Plain chocolate",
        "Butter",
        "Milk",
        "Eggs",
        "Granulated Sugar",
        "Flour"
      ]
    },
    {
      "id": 11,
      "name": "Canadian Butter Tarts",
      "image": "https://www.themealdb.com/images/media/meals/wpputp1511812960.jpg",
      "describe": "Preheat the oven to fan 170C/ conventional 190C/gas 5. Roll out the pastry on a lightly floured surface so it’s slightly thinner than straight from the pack. Then cut out 18-20 rounds with a 7.5cm fluted cutter, re-rolling the trimmings. Use the rounds to line two deep 12-hole tart tins (not muffin tins). If you only have a regular-sized, 12-hole tart tin you will be able to make a few more slightly shallower tarts.\r\nBeat the eggs in a large bowl and combine with the rest of the ingredients except the walnuts. Tip this mixture into a pan and stir continuously for 3-4 minutes until the butter melts, and the mixture bubbles and starts to thicken. It should be thick enough to coat the back of a wooden spoon. Don’t overcook, and be sure to stir all the time as the mixture can easily burn. Remove from the heat and stir in the nuts.\r\nSpoon the filling into the unbaked tart shells so it’s level with the pastry. Bake for 15-18 minutes until set and pale golden. Leave in the tin to cool for a few minutes before lifting out on to a wire rack. Serve warm or cold.",
      "category": "Dessert",
      "area": "Canadian",
      "tags": "Speciality,Snack,Desert,Pudding",
      "ingredients": [
        "Shortcrust Pastry",
        "Eggs",
        "Muscovado Sugar",
        "Raisins",
        "Vanilla Extract",
        "Butter",
        "Single Cream",
        "Walnuts"
      ]
    },
    {
      "id": 12,
      "name": "Chicken Congee",
      "image": "https://www.themealdb.com/images/media/meals/1529446352.jpg",
      "describe": "STEP 1 - MARINATING THE CHICKEN\r\nIn a bowl, add chicken, salt, white pepper, ginger juice and then mix it together well.\r\nSet the chicken aside.\r\nSTEP 2 - RINSE THE WHITE RICE\r\nRinse the rice in a metal bowl or pot a couple times and then drain the water.\r\nSTEP 2 - BOILING THE WHITE RICE\r\nNext add 8 cups of water and then set the stove on high heat until it is boiling. Once rice porridge starts to boil, set the stove on low heat and then stir it once every 8-10 minutes for around 20-25 minutes.\r\nAfter 25 minutes, this is optional but you can add a little bit more water to make rice porridge to make it less thick or to your preference.\r\nNext add the marinated chicken to the rice porridge and leave the stove on low heat for another 10 minutes.\r\nAfter an additional 10 minutes add the green onions, sliced ginger, 1 pinch of salt, 1 pinch of white pepper and stir for 10 seconds.\r\nServe the rice porridge in a bowl\r\nOptional: add Coriander on top of the rice porridge.",
      "category": "Chicken",
      "area": "Chinese",
      "tags": null,
      "ingredients": [
        "Chicken",
        "Salt",
        "Pepper",
        "Ginger Cordial",
        "Ginger",
        "Spring Onions",
        "Rice",
        "Water",
        "Coriander"
      ]
    },
    {
      "id": 13,
      "name": "Fresh sardines",
      "image": "https://www.themealdb.com/images/media/meals/nv5lf31628771380.jpg",
      "describe": "Wash the fish under the cold tap. Roll in the flour and deep fry in oil until crispy. Lay on kitchen towel to get rid of the excess oil and serve hot or cold with a slice of lemon.",
      "category": "Side",
      "area": "Croatian",
      "tags": "Fresh",
      "ingredients": [
        "Sardines",
        "Vegetable Oil",
        "Flour",
        "Salt"
      ]
    },
    {
      "id": 14,
      "name": "Stamppot",
      "image": "https://www.themealdb.com/images/media/meals/hyarod1565090529.jpg",
      "describe": "\r\nWash and peel the potatoes and cut into similarly sized pieces for even cooking.\r\n\r\nIn a large soup pot, boil the potatoes and the bay leaves in salted water for 20 minutes. Discard the bay leaves.\r\n\r\nIf you're not using a bag of ready-cut curly kale, wash the bunches thoroughly under cool running water to get rid of all soil—you wouldn't want that gritty texture in your finished dish. Trim any coarse stems and discard any brown leaves. With a sharp knife, cut the curly kale into thin strips.\r\n\r\nPeel and chop the shallots.\r\n\r\nIn a frying pan or skillet, melt 1 tbsp. of butter and saute the shallots for a few minutes before adding the curly kale and 2 tbsp. of water. Season and cook for about 10 minutes, or until tender.\r\n\r\nWarm the milk on the stove or in the microwave.\r\n\r\nDrain, shake and dry the potatoes with kitchen towels before mashing with a potato masher or ricer. Working quickly, add the warm milk and the remaining butter. Season to taste with nutmeg, salt, and pepper. \r\n\r\nMix the cooked curly kale through the cooked mashed potato mixture.\r\n\r\nTop with slices of the smoked sausage and serve hot with your favorite mustard or gravy.\r\n\r\nServe and enjoy!",
      "category": "Pork",
      "area": "Dutch",
      "tags": "Savory,Breakfast",
      "ingredients": [
        "Potatoes",
        "Bay Leaf",
        "Shallots",
        "Butter",
        "Kale",
        "Sausages",
        "Milk",
        "Nutmeg",
        "Salt",
        "Pepper"
      ]
    },
    {
      "id": 15,
      "name": "Shawarma",
      "image": "https://www.themealdb.com/images/media/meals/kcv6hj1598733479.jpg",
      "describe": "Combine the marinade ingredients in a large ziplock bag (or bowl).\r\nAdd the chicken and use your hands to make sure each piece is coated. If using a ziplock bag, I find it convenient to close the bag then massage the bag to disperse the rub all over each chicken piece.\r\nMarinate overnight or up to 24 hours.\r\nCombine the Yoghurt Sauce ingredients in a bowl and mix. Cover and put in the fridge until required (it will last for 3 days in the fridge).\r\nHeat grill/BBQ (or large heavy based pan on stove) on medium high. You should not need to oil it because the marinade has oil in it and also thigh fillets have fat. But if you are worried then oil your hotplate/grill. (See notes for baking)\r\nPlace chicken on the grill and cook the first side for 4 to 5 minutes until nicely charred, then turn and cook the other side for 3 to 4 minutes (the 2nd side takes less time).\r\nRemove chicken from the grill and cover loosely with foil. Set aside to rest for 5 minutes.\r\nTO SERVE\r\nSlice chicken and pile onto platter alongside flatbreads, Salad and the Yoghurt Sauce.\r\nTo make a wrap, get a piece of flatbread and smear with Yoghurt Sauce. Top with a bit of lettuce and tomato and Chicken Shawarma. Roll up and enjoy!",
      "category": "Chicken",
      "area": "Egyptian",
      "tags": null,
      "ingredients": [
        "Chicken Thighs",
        "Coriander",
        "Cumin",
        "Cardamom",
        "Cayenne Pepper",
        "Paprika",
        "Lemon Juice",
        "Olive Oil",
        "Greek Yogurt",
        "Garlic Clove",
        "Cumin",
        "Lettuce",
        "Tomato",
        "Pita Bread"
      ]
    },
    {
      "id": 16,
      "name": "Grilled eggplant with coconut milk",
      "image": "https://www.themealdb.com/images/media/meals/bopa2i1683209167.jpg",
      "describe": "Prepare the eggplants for grilling by pricking them all over with a fork.  This is so it won’t burst during the grilling process as the natural water in it heats up.\r\n2.  Grill the eggplants, turning them over frequently to ensure even cooking.  Grill until the skins are dark brown, even black and the eggplant is soft when you touch it.\r\n3.  Soak the grilled eggplant in a bowl of water to cool it down.  Peel the skin off the eggplant.  Place the whole eggplants in a shallow dish (my mom actually cuts the eggplant into small, bite-sized pieces).\r\n 4.  In a small mixing bowl, mix together the coconut milk or cream, lemon powder, salt and hot pepper.  Mix until the lemon powder and salt dissolve.  Taste, then adjust the amount of lemon powder, salt and hot pepper to your liking.  Pour the mixture over the eggplant.  Sprinkle the green onions over the eggplant and coconut milk.  Stir gently to combine. \r\n",
      "category": "Vegetarian",
      "area": "Filipino",
      "tags": null,
      "ingredients": [
        "Egg Plants",
        "Coconut Milk",
        "Lemon Juice",
        "Salt",
        "Red Pepper Flakes",
        "Onions"
      ]
    },
    {
      "id": 17,
      "name": "Garides Saganaki",
      "image": "https://www.themealdb.com/images/media/meals/wuvryu1468232995.jpg",
      "describe": "Place the prawns in a pot and add enough water to cover. Boil for 5 minutes. Drain, reserving the liquid, and set aside.\r\nHeat 2 tablespoons of oil in a saucepan. Add the onion; cook and stir until soft. Mix in the parsley, wine, tomatoes, garlic and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.\r\nWhile the sauce is simmering, the prawns should become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.\r\nWhen the sauce has thickened, stir in the prawns. Bring to a simmer again if the sauce has cooled with the prawns, and cook for about 5 minutes. Add the feta and remove from the heat. Let stand until the cheese starts to melt. Serve warm with slices of crusty bread.\r\nThough completely untraditional, you can add a few tablespoons of stock or passata to this recipe to make a delicious pasta sauce. Toss with pasta after adding the feta, and serve.",
      "category": "Seafood",
      "area": "Greek",
      "tags": "Seafood,Shellfish",
      "ingredients": [
        "Raw king prawns",
        "Olive oil",
        "Chopped onion",
        "Freshly chopped parsley",
        "White wine",
        "Chopped tomatoes",
        "Minced garlic",
        "Cubed Feta cheese"
      ]
    },
    {
      "id": 18,
      "name": "Ham hock colcannon",
      "image": "https://www.themealdb.com/images/media/meals/n41ny81608588066.jpg",
      "describe": "STEP 1\r\nPeel and cut the potatoes into even, medium-sized chunks. Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easily.\r\n\r\nSTEP 2\r\nMeanwhile, melt the butter in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside.\r\n\r\nSTEP 3\r\nDrain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham hock. Keep warm over a low heat.\r\n\r\nSTEP 4\r\nReheat the pan you used to cook the cabbage (no need to wash first), add a splash of oil, crack in the eggs and fry to your liking. To serve, divide the colcannon between bowls and top each with a fried egg.",
      "category": "Pork",
      "area": "Irish",
      "tags": null,
      "ingredients": [
        "Floury Potatoes",
        "Butter",
        "Garlic Clove",
        "Cabbage",
        "Spring Onions",
        "Double Cream",
        "Mustard",
        "Ham",
        "Eggs"
      ]
    },
    {
      "id": 19,
      "name": "Osso Buco alla Milanese",
      "image": "https://www.themealdb.com/images/media/meals/wwuqvt1487345467.jpg",
      "describe": "Heat the oven to 300 degrees.\r\nDredging the shanks: pour the flour into a shallow dish (a pie plate works nicely). Season the veal shanks on all sides with salt and pepper. One at a time, roll the shanks around in the flour coat, and shake and pat the shank to remove any excuses flour. Discard the remaining flour.\r\nBrowning the shanks: put the oil and 1 tablespoon of the butter in a wide Dutch oven or heavy braising pot (6 to 7 quart) and heat over medium-high heat. When the butter has melted and the oil is shimmering, lower the shanks into the pot, flat side down; if the shanks won’t fit without touching one another, do this in batches. Brown the shanks, turning once with tongs, until both flat sides are well caramelized, about 5 minutes per side. If the butter-oil mixture starts to burn, lower the heat just a bit. Transfer the shanks to a large platter or tray and set aside.\r\nThe aromatics: pour off and discard the fat from the pot. Wipe out any burnt bits with a damp paper towel, being careful not to remove any delicious little caramelized bits. Ad the remaining 2 tablespoons butter to the pot and melt it over medium heat. When the butter has stopped foaming, add the onion, carrot, celery, and fennel. Season with salt and pepper, stir, and cook the vegetables until they begin to soften but do not brown, about 6 minutes. Stir in the garlic, orange zest, marjoram, and bay leaf, and stew for another minute or two.\r\nThe braising liquid: add the wine, increase the heat to high, and bring to a boil. Boil, stirring occasionally, to reduce the wine by about half, 5 minutes. Add the stock and tomatoes, with their juice, and boil again to reduce the liquid to about 1 cup total, about 10 minutes.\r\nThe braise: Place the shanks in the pot so that they are sitting with the exposed bone facing up, and pour over any juices that accumulated as they sat. Cover with parchment paper, pressing down so the parchment nearly touches the veal and the edges hang over the sides of the pot by about an inch. Cover tightly with the lid, and slide into the lower part of the oven to braise at a gentle simmer. Check the pot after the first 15 minutes, and if the liquid is simmering too aggressively, lower the oven heat by 10 or 15 degrees. Continue braising, turning the shanks and spooning some pan juices over the top after the first 40 minutes, until the meat is completely tender and pulling away from the bone, about 2 hours.\r\nThe gremolata: While the shanks are braising, stir together the garlic, parsley, and lemon zest in a small bowl. Cover with plastic wrap and set aside in a cool place (or the refrigerator, if your kitchen is very warm.)\r\nThe finish: When the veal is fork-tender and falling away from the bone, remove the lid and sprinkle over half of the gremolata. Return the veal to the oven, uncovered, for another 15 minutes to caramelize it some.\r\nUsing a slotted spatula or spoon, carefully lift the shanks from the braising liquid, doing your best to keep them intact. The shanks will be very tender and threatening to fall into pieces, and the marrow will be wobbly inside the bones, so this can be a bit tricky. But if they do break apart, don’t worry, the flavor won’t suffer at all. Arrange the shanks on a serving platter or other large plate, without stacking, and cover with foil to keep warm.\r\nFinishing the sauce: Set the braising pot on top of the stove and evaluate the sauce: if there is a visible layer of fat floating on the surface, use a large spoon to skim it off and discard it. Taste the sauce for concentration of flavor. If it tastes a bit weak or flat, bring it to a boil over high heat, and boil to reduce the volume and intensify the flavor for 5 to 10 minutes. Taste again for salt and pepper. If the sauce wants more zip, stir in a teaspoon or two of the remaining gremolata.\r\nPortioning the veal shanks: if the shanks are reasonably sized, serve one per person. If the shanks are gargantuan or you’re dealing with modest appetites, pull apart the larger shanks, separating them at their natural seams, and serve smaller amounts. Be sure to give the marrow bones to whomever prizes them most.\r\nServing: Arrange the veal shanks on warm dinner plates accompanied by the risotto, if serving. Just before carrying the plates to the table, sprinkle on the remaining gremolata and then spoon over a generous amount of sauce – the contact with the hot liquid will aromatize the gremolata and perk up everyone’s appetite with the whiff of garlic and lemon.",
      "category": "Miscellaneous",
      "area": "Italian",
      "tags": null,
      "ingredients": [
        "Veal",
        "Flour",
        "Olive Oil",
        "Butter",
        "Onion",
        "Carrot",
        "Celery",
        "Fennel",
        "Garlic",
        "Orange Zest",
        "Marjoram",
        "Bay Leaf",
        "Dry White Wine",
        "Chicken Stock",
        "Tomatoes",
        "Parsley",
        "Garlic",
        "Lemon Zest"
      ]
    },
    {
      "id": 20,
      "name": "Oxtail with broad beans",
      "image": "https://www.themealdb.com/images/media/meals/1520083578.jpg",
      "describe": "Toss the oxtail with the onion, spring onion, garlic, ginger, chilli, soy sauce, thyme, salt and pepper. Heat the vegetable oil in a large frying pan over medium-high heat. Brown the oxtail in the pan until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 375ml water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions.\r\nAdd the broad beans and pimento berries, and bring to a simmer over medium-high heat. Dissolve the cornflour in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the broad beans are tender.",
      "category": "Beef",
      "area": "Jamaican",
      "tags": "Heavy,MainMeal,Speciality",
      "ingredients": [
        "Oxtail",
        "Onion",
        "Spring Onions",
        "Garlic",
        "Ginger",
        "Scotch Bonnet",
        "Soy Sauce",
        "Fresh Thyme",
        "Vegetable Oil",
        "Water",
        "Broad Beans",
        "Corn Flour",
        "Water"
      ]
    },
    {
      "id": 21,
      "name": "Katsu Chicken curry",
      "image": "https://www.themealdb.com/images/media/meals/vwrpps1503068729.jpg",
      "describe": "Prep:15min  ›  Cook:30min  ›  Ready in:45min \r\n\r\nFor the curry sauce: Heat oil in medium non-stick saucepan, add onion and garlic and cook until softened. Stir in carrots and cook over low heat for 10 to 12 minutes.\r\nAdd flour and curry powder; cook for 1 minute. Gradually stir in stock until combined; add honey, soy sauce and bay leaf. Slowly bring to the boil.\r\nTurn down heat and simmer for 20 minutes or until sauce thickens but is still of pouring consistency. Stir in garam masala. Pour the curry sauce through a sieve; return to saucepan and keep on low heat until ready to serve.\r\nFor the chicken: Season both sides of chicken breasts with salt and pepper. Place flour, egg and breadcrumbs in separate bowls and arrange in a row. Coat the chicken breasts in flour, then dip them into the egg, then coat in breadcrumbs, making sure you cover both sides.\r\nHeat oil in large frying pan over medium-high heat. Place chicken into hot oil and cook until golden brown, about 3 or 4 minutes each side. Once cooked, place on kitchen paper to absorb excess oil.\r\nPour curry sauce over chicken, serve with white rice and enjoy!",
      "category": "Chicken",
      "area": "Japanese",
      "tags": "Curry,Meat",
      "ingredients": [
        "chicken breast",
        "plain flour",
        "egg",
        "breadcrumbs",
        "vegetable oil",
        "sunflower oil",
        "onions",
        "garlic",
        "carrot",
        "curry powder",
        "chicken stock",
        "honey",
        "garlic",
        "soy sauce",
        "bay leaf",
        "garam masala"
      ]
    },
    {
      "id": 22,
      "name": "Mbuzi Choma (Roasted Goat)",
      "image": "https://www.themealdb.com/images/media/meals/cuio7s1555492979.jpg",
      "describe": "1. Steps for the Meat: \r\n Roast meat over medium heat for 50 minutes and salt it as you turn it.\r\n\r\n2. Steps for Ugali:\r\nBring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall through the fingers of your hand.\r\n\r\n3. Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes.\r\n\r\n4.Remove from heat and allow to cool.\r\n\r\n5. Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve.\r\n\r\n6. Steps for Kachumbari: Mix the tomatoes, onions, chili and coriander leaves in a bowl.\r\n\r\n7. Serve and enjoy!\r\n\r\n",
      "category": "Goat",
      "area": "Kenyan",
      "tags": "BBQ,Meat",
      "ingredients": [
        "Goat Meat",
        "Corn Flour",
        "Tomatoes",
        "Salt",
        "Onion",
        "Green Chilli",
        "Coriander Leaves"
      ]
    },
    {
      "id": 23,
      "name": "Mee goreng mamak",
      "image": "https://www.themealdb.com/images/media/meals/xquakq1619787532.jpg",
      "describe": "Heat oil in a pan at medium heat. Then, add peanuts, dried chilies, dried shrimps and dhal. Fry the aromatics until fragrant. Remove from pan and leave aside.\r\n\r\nBlend fried ingredients with tamarind paste and water until fine. Then, sauté the blended ingredients in oil heated over low heat. Continue cooking until the oil separates from the paste and turns a darker shade.\r\n\r\nSkin and cut potatoes into small chunks and boil them in a pot of water until knife-tender. Once ready, remove them from the pot and leave aside. Discard water.\r\n\r\nSlice onion and fried tofu, mince garlic, cut some cabbage and Chinese flowering cabbage (choi sam). Prepare prawn fritters and cut them. Boil noodles to soften them if bought dried. Also mix black soy sauce with water.\r\n\r\nTo fry one portion of mee goreng mamak, heat oil and add 1/4 of the following ingredients in this order: garlic, onion, paste. Sauté until fragrant. Optionally, add prawns.\r\n\r\nAdd in 1/4 amount of tofu, boiled potatoes, cabbage, Chinese flowering cabbage and prawn fritters. Sauté for another 30 seconds.\r\n\r\nAdd noodles to the wok. Add 3 tablespoons of dark soy sauce mixture. Mix evenly for the next 1 minute. Then, move the noodles to the side of the wok. Stir in an egg. Garnish with a slice of lime and slices of green chilies. To cook another plate of noodles, repeat from step 5 onwards.",
      "category": "Seafood",
      "area": "Malaysian",
      "tags": null,
      "ingredients": [
        "Peanuts",
        "Chilli",
        "Prawns",
        "Oil",
        "Water",
        "Tamarind Paste",
        "Potatoes",
        "Red Onions",
        "Garlic Clove",
        "Cabbage",
        "Chinese Broccoli",
        "Tofu",
        "Soy Sauce",
        "Noodles",
        "Egg"
      ]
    },
    {
      "id": 24,
      "name": "Cajun spiced fish tacos",
      "image": "https://www.themealdb.com/images/media/meals/uvuyxu1503067369.jpg",
      "describe": "Cooking in a cajun spice and cayenne pepper marinade makes this fish super succulent and flavoursome. Top with a zesty dressing and serve in a tortilla for a quick, fuss-free main that's delightfully summery.\r\n\r\nOn a large plate, mix the cajun spice and cayenne pepper with a little seasoning and use to coat the fish all over.\r\n\r\nHeat a little oil in a frying pan, add in the fish and cook over a medium heat until golden. Reduce the heat and continue frying until the fish is cooked through, about 10 minutes. Cook in batches if you don’t have enough room in the pan.\r\n\r\nMeanwhile, prepare the dressing by combining all the ingredients with a little seasoning.\r\nSoften the tortillas by heating in the microwave for 5-10 seconds. Pile high with the avocado, lettuce and spring onion, add a spoonful of salsa, top with large flakes of fish and drizzle over the dressing.",
      "category": "Seafood",
      "area": "Mexican",
      "tags": "Spicy,Fish",
      "ingredients": [
        "cajun",
        "cayenne pepper",
        "white fish",
        "vegetable oil",
        "flour tortilla",
        "avocado",
        "little gem lettuce",
        "spring onion",
        "salsa",
        "sour cream",
        "lemon",
        "garlic"
      ]
    },
    {
      "id": 25,
      "name": "Chicken Couscous",
      "image": "https://www.themealdb.com/images/media/meals/qxytrx1511304021.jpg",
      "describe": "Heat the olive oil in a large frying pan and cook the onion for 1-2 mins just until softened. Add the chicken and fry for 7-10 mins until cooked through and the onions have turned golden. Grate over the ginger, stir through the harissa to coat everything and cook for 1 min more.\r\n\r\nTip in the apricots, chickpeas and couscous, then pour over the stock and stir once. Cover with a lid or tightly cover the pan with foil and leave for about 5 mins until the couscous has soaked up all the stock and is soft. Fluff up the couscous with a fork and scatter over the coriander to serve. Serve with extra harissa, if you like.",
      "category": "Chicken",
      "area": "Moroccan",
      "tags": null,
      "ingredients": [
        "Olive Oil",
        "Onion",
        "Chicken Breast",
        "Ginger",
        "Harissa Spice",
        "Dried Apricots",
        "Chickpeas",
        "Couscous",
        "Chicken Stock",
        "Coriander"
      ]
    },
    {
      "id": 26,
      "name": "Sledz w Oleju (Polish Herrings)",
      "image": "https://www.themealdb.com/images/media/meals/7ttta31593350374.jpg",
      "describe": "Soak herring in cold water for at least 1 hour. If very salty, repeat, changing the water each time.\r\n\r\nDrain thoroughly and slice herring into bite-size pieces.\r\n\r\nPlace in a jar large enough to accommodate the pieces and cover with oil, allspice, peppercorns, and bay leaf. Close the jar.\r\n\r\nRefrigerate for 2 to 3 days before eating. This will keep refrigerated up to 2 weeks.\r\n\r\nServe with finely chopped onion or onion slices, lemon, and parsley or dill.",
      "category": "Seafood",
      "area": "Polish",
      "tags": null,
      "ingredients": [
        "Herring",
        "Onion",
        "Olive Oil",
        "Allspice",
        "Pepper",
        "Bay Leaf"
      ]
    },
    {
      "id": 27,
      "name": "Spring onion and prawn empanadas",
      "image": "https://www.themealdb.com/images/media/meals/1c5oso1614347493.jpg",
      "describe": "STEP 1\r\n\r\nTo make the dough, rub the butter into the flour and then add the egg white and half the yolk (keep the rest), vinegar, a pinch of salt and enough cold water to make a soft dough. Knead on a floured surface until smooth and then wrap and rest for 30 minutes.\r\n\r\nSTEP 2\r\n\r\nHeat the oven to 180c/fan 160c/gas 4. Trim the green ends of the spring onions and then finely slice the rest. Heat a little oil in a pan and fry them gently until soft but not browned. Add the chilli and garlic, stir and then add the prawns and cook until they are opaque. Season well. Scoop out the prawns and bubble the juices until they thicken, then add back the prawns.\r\n\r\nSTEP 3\r\n\r\nDivide the empanada dough into eight balls and roll out to thin circles on a floured surface. Put some filling on one half of the dough, sprinkle the feta on top and fold the other half over. Trim the edge and then fold and crimp the dough together so the empanada is tightly sealed, put it on an oiled baking sheet either on its side or sitting on its un-crimped edge like a cornish pasty. Repeat with the remaining dough and mixture. Mix the leftover egg yolk with a splash of water and brush the top of the empanadas.\r\n\r\nSTEP 4\r\n\r\nBake for 30 minutes or until golden and slightly crisp around the edges.",
      "category": "Seafood",
      "area": "Portuguese",
      "tags": null,
      "ingredients": [
        "Spring Onions",
        "Olive Oil",
        "Red Chilli",
        "Garlic",
        "Prawns",
        "Feta",
        "Butter",
        "Plain Flour",
        "White Wine Vinegar"
      ]
    },
    {
      "id": 28,
      "name": "Beef stroganoff",
      "image": "https://www.themealdb.com/images/media/meals/svprys1511176755.jpg",
      "describe": "Heat the olive oil in a non-stick frying pan then add the sliced onion and cook on a medium heat until completely softened, so around 15 mins, adding a little splash of water if they start to stick at all. Crush in the garlic and cook for a 2-3 mins further, then add the butter. Once the butter is foaming a little, add the mushrooms and cook for around 5 mins until completely softened. Season everything well, then tip onto a plate.\r\nTip the flour into a bowl with a big pinch of salt and pepper, then toss the steak in the seasoned flour. Add the steak pieces to the pan, splashing in a little oil if the pan looks particularly dry, and fry for 3-4 mins, until well coloured. Tip the onions and mushrooms back into the pan. Whisk the crème fraîche, mustard and beef stock together, then pour into the pan. Cook over a medium heat for around 5 mins. Scatter with parsley, then serve with pappardelle or rice.",
      "category": "Beef",
      "area": "Russian",
      "tags": null,
      "ingredients": [
        "Olive Oil",
        "Onions",
        "Garlic",
        "Butter",
        "Mushrooms",
        "Beef Fillet",
        "Plain Flour",
        "Creme Fraiche",
        "English Mustard",
        "Beef Stock",
        "Parsley"
      ]
    },
    {
      "id": 29,
      "name": "Roast fennel and aubergine paella",
      "image": "https://www.themealdb.com/images/media/meals/1520081754.jpg",
      "describe": "1 Put the fennel, aubergine, pepper and courgette in a roasting tray. Add a glug of olive oil, season with salt and pepper and toss around to coat the veggies in the oil. Roast in the oven for 20 minutes, turning a couple of times until the veg are pretty much cooked through and turning golden.\r\n\r\n2 Meanwhile, heat a paella pan or large frying pan over a low– medium heat and add a glug of olive oil. Sauté the onion for 8–10 minutes until softened. Increase the heat to medium and stir in the rice, paprika and saffron. Cook for around 1 minute to start toasting the rice, then add the white wine. Reduce by about half before stirring in two-thirds of the stock. Reduce to a simmer and cook for 10 minutes without a lid, stirring a couple of times.\r\n\r\n3 Stir in the peas, add some seasoning, then gently mix in the roasted veg. Pour over the remaining stock, arrange the lemon wedges on top and cover with a lid or some aluminium foil. Cook for a further 10 minutes.\r\n\r\n4 To ensure you get the classic layer of toasted rice at the bottom of the pan, increase the heat to high until you hear a slight crackle. Remove from the heat and sit for 5 minutes before sprinkling over the parsley and serving.",
      "category": "Vegan",
      "area": "Spanish",
      "tags": "Vegan,Paella",
      "ingredients": [
        "Baby Aubergine",
        "Fennel",
        "Red Pepper",
        "Courgettes",
        "Onions",
        "Paella Rice",
        "Paprika",
        "Saffron",
        "White Wine",
        "Vegetable Stock",
        "Frozen Peas",
        "Lemon",
        "Parsley",
        "Salt",
        "Black Pepper"
      ]
    },
    {
      "id": 30,
      "name": "Thai Green Curry",
      "image": "https://www.themealdb.com/images/media/meals/sstssx1487349585.jpg",
      "describe": "Put the potatoes in a pan of boiling water and cook for 5 minutes. Throw in the beans and cook for a further 3 minutes, by which time both should be just tender but not too soft. Drain and put to one side.\r\nIn a wok or large frying pan, heat the oil until very hot, then drop in the garlic and cook until golden, this should take only a few seconds. Don’t let it go very dark or it will spoil the taste. Spoon in the curry paste and stir it around for a few seconds to begin to cook the spices and release all the flavours. Next, pour in the coconut milk and let it come to a bubble.\r\nStir in the fish sauce and sugar, then the pieces of chicken. Turn the heat down to a simmer and cook, covered, for about 8 minutes until the chicken is cooked.\r\nTip in the potatoes and beans and let them warm through in the hot coconut milk, then add a lovely citrussy flavour by stirring in the shredded lime leaves (or lime zest). The basil leaves go in next, but only leave them briefly on the heat or they will quickly lose their brightness. Scatter with the lime garnish and serve immediately with boiled rice.",
      "category": "Chicken",
      "area": "Thai",
      "tags": "Curry,Mild",
      "ingredients": [
        "potatoes",
        "green beans",
        "sunflower oil",
        "garlic",
        "Thai green curry paste",
        "coconut milk",
        "Thai fish sauce",
        "Sugar",
        "Chicken",
        "lime",
        "basil",
        "Rice"
      ]
    },
    {
      "id": 31,
      "name": "Tunisian Orange Cake",
      "image": "https://www.themealdb.com/images/media/meals/y4jpgq1560459207.jpg",
      "describe": "Preheat oven to 190 C / Gas 5. Grease a 23cm round springform tin.\r\nCut off the hard bits from the top and bottom of the orange. Slice the orange and remove all seeds. Puree the orange with its peel in a food processor. Add one third of the sugar and the olive oil and continue to mix until well combined.\r\nSieve together flour and baking powder.\r\nBeat the eggs and the remaining sugar with an electric hand mixer for at least five minutes until very fluffy. Fold in half of the flour mixture, then the orange and the vanilla, then fold in the remaining flour. Mix well but not for too long.\r\nPour cake mixture into prepared tin and smooth out. Bake in preheated oven for 20 minutes. Reduce the oven temperature to 160 C / Gas 2 and bake again for 30 minutes Bake until the cake is golden brown and a skewer comes out clean. Cool on a wire cake rack.",
      "category": "Dessert",
      "area": "Tunisian",
      "tags": null,
      "ingredients": [
        "Orange",
        "Caster Sugar",
        "Olive Oil",
        "Flour",
        "Baking Powder",
        "Eggs",
        "Vanilla Extract"
      ]
    },
    {
      "id": 32,
      "name": "Corba",
      "image": "https://www.themealdb.com/images/media/meals/58oia61564916529.jpg",
      "describe": "Pick through your lentils for any foreign debris, rinse them 2 or 3 times, drain, and set aside.  Fair warning, this will probably turn your lentils into a solid block that you’ll have to break up later\r\nIn a large pot over medium-high heat, sauté the olive oil and the onion with a pinch of salt for about 3 minutes, then add the carrots and cook for another 3 minutes.\r\nAdd the tomato paste and stir it around for around 1 minute. Now add the cumin, paprika, mint, thyme, black pepper, and red pepper as quickly as you can and stir for 10 seconds to bloom the spices. Congratulate yourself on how amazing your house now smells.\r\nImmediately add the lentils, water, broth, and salt. Bring the soup to a (gentle) boil.\r\nAfter it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the lentils have fallen apart and the carrots are completely cooked.\r\nAfter the soup has cooked and the lentils are tender, blend the soup either in a blender or simply use a hand blender to reach the consistency you desire. Taste for seasoning and add more salt if necessary.\r\nServe with crushed-up crackers, torn up bread, or something else to add some extra thickness.  You could also use a traditional thickener (like cornstarch or flour), but I prefer to add crackers for some texture and saltiness.  Makes great leftovers, stays good in the fridge for about a week.",
      "category": "Side",
      "area": "Turkish",
      "tags": "Soup",
      "ingredients": [
        "Lentils",
        "Onions",
        "Carrots",
        "Tomato Puree",
        "Cumin",
        "Paprika",
        "Mint",
        "Thyme",
        "Red Pepper Flakes",
        "Black Pepper",
        "Vegetable Stock",
        "Water",
        "Sea Salt"
      ]
    },
    {
      "id": 33,
      "name": "Vietnamese Grilled Pork (bun-thit-nuong)",
      "image": "https://www.themealdb.com/images/media/meals/qqwypw1504642429.jpg",
      "describe": "Slice the uncooked pork thinly, about ⅛\". It helps to slightly freeze it (optional).\r\nMince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.\r\nMarinate the meat for 1 hour, or overnight for better results.\r\nBake the pork at 375F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway.\r\nAssemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.",
      "category": "Pork",
      "area": "Vietnamese",
      "tags": null,
      "ingredients": [
        "Pork",
        "Rice Vermicelli",
        "Egg Rolls",
        "Challots",
        "Garlic",
        "Sugar",
        "Fish Sauce",
        "Soy sauce",
        "Pepper",
        "Olive Oil",
        "Cucumber",
        "Mint",
        "Peanuts"
      ]
    }
  ],
  "categories": [
    {
      "id": 1,
      "category": "Beef"
    },
    {
      "id": 2,
      "category": "Chicken"
    },
    {
      "id": 3,
      "category": "Dessert"
    },
    {
      "id": 4,
      "category": "Lamb"
    },
    {
      "id": 5,
      "category": "Miscellaneous"
    },
    {
      "id": 6,
      "category": "Pasta"
    },
    {
      "id": 7,
      "category": "Pork"
    },
    {
      "id": 8,
      "category": "Seafood"
    },
    {
      "id": 9,
      "category": "Side"
    },
    {
      "id": 10,
      "category": "Starter"
    },
    {
      "id": 11,
      "category": "Vegan"
    },
    {
      "id": 12,
      "category": "Vegetarian"
    },
    {
      "id": 13,
      "category": "Breakfast"
    },
    {
      "id": 14,
      "category": "Goat"
    }
  ],
  "areas": [
    {
      "id": 1,
      "area": "American"
    },
    {
      "id": 2,
      "area": "British"
    },
    {
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      "area": "Canadian"
    },
    {
      "id": 4,
      "area": "Chinese"
    },
    {
      "id": 5,
      "area": "Croatian"
    },
    {
      "id": 6,
      "area": "Dutch"
    },
    {
      "id": 7,
      "area": "Egyptian"
    },
    {
      "id": 8,
      "area": "Filipino"
    },
    {
      "id": 9,
      "area": "French"
    },
    {
      "id": 10,
      "area": "Greek"
    },
    {
      "id": 11,
      "area": "Indian"
    },
    {
      "id": 12,
      "area": "Irish"
    },
    {
      "id": 13,
      "area": "Italian"
    },
    {
      "id": 14,
      "area": "Jamaican"
    },
    {
      "id": 15,
      "area": "Japanese"
    },
    {
      "id": 16,
      "area": "Kenyan"
    },
    {
      "id": 17,
      "area": "Malaysian"
    },
    {
      "id": 18,
      "area": "Mexican"
    },
    {
      "id": 19,
      "area": "Moroccan"
    },
    {
      "id": 20,
      "area": "Polish"
    },
    {
      "id": 21,
      "area": "Portuguese"
    },
    {
      "id": 22,
      "area": "Russian"
    },
    {
      "id": 23,
      "area": "Spanish"
    },
    {
      "id": 24,
      "area": "Thai"
    },
    {
      "id": 25,
      "area": "Tunisian"
    },
    {
      "id": 26,
      "area": "Turkish"
    },
    {
      "id": 27,
      "area": "Vietnamese"
    }
  ],
  "favorites": [
    {
      "id": 33,
      "name": "Vietnamese Grilled Pork (bun-thit-nuong)",
      "image": "https://www.themealdb.com/images/media/meals/qqwypw1504642429.jpg",
      "describe": "Slice the uncooked pork thinly, about ⅛\". It helps to slightly freeze it (optional).\r\nMince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.\r\nMarinate the meat for 1 hour, or overnight for better results.\r\nBake the pork at 375F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway.\r\nAssemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.",
      "category": "Pork",
      "area": "Vietnamese",
      "tags": null,
      "ingredients": [
        "Pork",
        "Rice Vermicelli",
        "Egg Rolls",
        "Challots",
        "Garlic",
        "Sugar",
        "Fish Sauce",
        "Soy sauce",
        "Pepper",
        "Olive Oil",
        "Cucumber",
        "Mint",
        "Peanuts"
      ]
    }
  ],
  "myRecipes": [
    {
      "name": "Garides Saganaki",
      "image": "https://www.themealdb.com/images/media/meals/wuvryu1468232995.jpg",
      "describe": "Place the prawns in a pot and add enough water to cover. Boil for 5 minutes. Drain, reserving the liquid, and set aside.\\r\\nHeat 2 tablespoons of oil in a saucepan. Add the onion; cook and stir until soft. Mix in the parsley, wine, tomatoes, garlic and remaining olive oil. Simmer, stirring occasionally, for about 30 minutes, or until the sauce is thickened.\\r\\nWhile the sauce is simmering, the prawns should become cool enough to handle. First remove the legs by pinching them, and then pull off the shells, leaving the head and tail on.\\r\\nWhen the sauce has thickened, stir in the prawns. Bring to a simmer again if the sauce has cooled with the prawns, and cook for about 5 minutes. Add the feta and remove from the heat. Let stand until the cheese starts to melt. Serve warm with slices of crusty bread.\\r\\nThough completely untraditional, you can add a few tablespoons of stock or passata to this recipe to make a delicious pasta sauce. Toss with pasta after adding the feta, and serve.",
      "category": "Seafood",
      "area": "Greek",
      "tags": "Seafood,Shellfish",
      "ingredients": [
        "Raw king prawns",
        "Olive oil"
      ],
      "id": 1
    }
  ]
}