{"status":"success","data":[{"id":"53149","title":"Ensaimada","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/1ugsho1763248007.jpg","category":"Dessert","area":"Spanish","instructions":"step 1\r\nPour 230ml lukewarm water into a bowl and add the yeast. Leave to stand for 3 mins, then add the caster sugar, eggs, flour and 1 tsp sea salt flakes. Mix together to form a dough, then knead for 10 mins in stand mixer using a dough hook (or 15 mins by hand) until the dough is elastic enough to be almost see-through when stretched. Cover and set aside to rest for 30 mins, then cut into four equal pieces. Transfer to a baking tray lined with baking parchment. Leave to rest for another 30 mins.\r\n\r\nstep 2\r\nOil the work surface and a rolling pin with vegetable oil. Working with one portion of dough at a time, flatten it against the surface using the palm of your hand, then roll it out into a thin rectangle, about 30 x 50cm. Let it rest for 2 mins while you spread a quarter of the lard over the top. (If you want to fill your pastry with sobrasada de Mallorca, mix 50g lard with the sobrasada, and spread this over the dough instead.) Pull one corner of the flattened dough and stretch it out as far as it will go without breaking. Repeat every 10cm or so around the dough rectangle in every direction until it reaches about 50 x 70cm.\r\n\r\nstep 3\r\nCut a strip from each of the shorter sides and lay these beside each other along one of the longer sides of the rectangle; this is what we call the heart of the ensaimada. From there, begin rolling the dough until you have a long pastry snake. Repeat with the remaining portions of dough.\r\n\r\nstep 4\r\nTake the first roll of dough and stretch it until it is over a metre long. Then, roll it up into a spiral, leaving 1cm between each turn of the spiral so the dough can expand. Flatten a little and transfer to a baking sheet lined with baking parchment. Repeat with the remaining dough. Leave to rise in a warm place for at least 12 hrs, or ideally 24 hrs.\r\n\r\nstep 5\r\nHeat the oven to 200C\/180C fan\/gas 6. Put the ensaimadas in the top third of the oven and immediately reduce the temperature to 180C\/160C fan\/gas 4. Bake for 18 mins until dark golden. Leave to cool on a wire rack. To fill your ensaimada with whipped cream, slice and open, then spread over the cream and close. Dust with a generous amount of icing sugar, if you like and cut into pieces to serve.\r\n\r\n","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/ensaimada","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=_Quo9Tgxih4","ingredients":[{"ingredient":"Yeast","measure":"5g"},{"ingredient":"Caster Sugar","measure":"200g"},{"ingredient":"Egg","measure":"2 medium"},{"ingredient":"Strong white bread flour","measure":"600g"},{"ingredient":"Vegetable Oil","measure":"Drizzle"},{"ingredient":"Lard","measure":"100g "}]},{"id":"53320","title":"Chocolate alfajores","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/k9o0xr1764373018.jpg","category":"Dessert","area":"Uruguayan","instructions":"For the cookies cream the butter with the sugar for a few minutes. Then add the egg and honey and mix well. Add flour, cornstarch, cocoa, baking soda and baking powder and mix until you get a dough. Wrap in plastic wrap and chill for at least half an hour or overnight.\r\n\r\n2\r\nLine two baking sheets with parchment paper, preheat oven to 200 degrees Celsius.\r\n\r\n3\r\nDivide dough into two parts, put one part back in the fridge before using. Roll out second part to about 2 millimeters and cut out round cookies with 5-6 centimeters in diameter. This can be done with a cookie cutter or glass. You should get 30 cookies in total or even more, I get about 40. Bake one baking sheet at the time for about 8-10min. Let cookies cool.\r\n\r\n4\r\nFor the filling look for two cookies of the same size and place about one teaspoon of dulce de leche onto the bottom one before sandwiching together.\r\n\r\n5\r\nChop semi-sweet chocolate and melt with butter and orange zest on low heat. Dunk each sandwich cookie into the chocolate and let cool off on parchment paper before serving.","sourceUrl":"https:\/\/jennyisbaking.com\/2018\/07\/02\/alfajores-the-best-cookies-from-uruguay\/#recipe","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=ucBoYab5tXY","ingredients":[{"ingredient":"Butter","measure":"150g"},{"ingredient":"Sugar","measure":"70g"},{"ingredient":"Egg","measure":"1"},{"ingredient":"Honey","measure":"25g"},{"ingredient":"All purpose flour","measure":"175g"},{"ingredient":"Cornstarch","measure":"80g"},{"ingredient":"Unsweetened Cocoa","measure":"30g"},{"ingredient":"Baking Powder","measure":"1 tsp"},{"ingredient":"Baking Powder","measure":"1 tsp"},{"ingredient":"Dulce de leche","measure":"400g"},{"ingredient":"Milk Chocolate","measure":"500g"},{"ingredient":"Butter","measure":"100g "},{"ingredient":"Orange","measure":"Zest of 1"}]},{"id":"53226","title":"Shawarma bread","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/i8l2fu1763742525.jpg","category":"Side","area":"Saudi Arabian","instructions":"1\r\nSieve flour and add baking powder,salt,sugar,oil nd mix together\r\n2\r\nAdd water nd knead the dough for like 10mins\r\n3\r\nCover the mixture and allow it to rise\r\n4\r\nAfter it rised transfer it to a work surface and form a round (you can use a plate or pot's lid)\r\n5\r\nHeat ur pan and put it\r\n6\r\nIt'll start puffing then you turn it\r\n7\r\nAnd lastly put it in in a warm place, then you'll see it has pocket","sourceUrl":"https:\/\/cookpad.com\/eng\/recipes\/22607524?ref=search&search_term=saudi+arabia","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=ndkTbgsTCeI","ingredients":[{"ingredient":"Flour","measure":"1 cup"},{"ingredient":"Salt","measure":"1 tsp"},{"ingredient":"Sugar","measure":"1\/2 tsp"},{"ingredient":"Baking Powder","measure":"1\/2 tsp"},{"ingredient":"Oil","measure":"1 tablespoon"},{"ingredient":"Water","measure":"Splash"}]},{"id":"53008","title":"Stuffed Lamb Tomatoes","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/u55lbp1585564013.jpg","category":"Lamb","area":"Greek","instructions":"Heat oven to 180C\/160C fan\/gas 4. Slice the tops off the tomatoes and reserve. Scoop out most of the pulp with a teaspoon, being careful not to break the skin. Finely chop the pulp, and keep any juices. Sprinkle the insides of the tomatoes with a little sugar to take away the acidity, then place them on a baking tray.\r\n\r\nHeat 2 tbsp olive oil in a large frying pan, add the onion and garlic, then gently cook for about 10 mins until soft but not coloured. Add the lamb, cinnamon and tomato pur\u00e9e, turn up the heat, then fry until the meat is browned. Add the tomato pulp and juice, the rice and the stock. Season generously. Bring to the boil, then simmer for 15 mins or until the rice is tender and the liquid has been absorbed. Set aside to cool a little, then stir in the herbs.\r\n\r\nStuff the tomatoes up to the brim, top tomatoes with their lids, drizzle with 2 tbsp more olive oil, sprinkle 3 tbsp water into the tray, then bake for 35 mins. Serve with salad and crusty bread, hot or cold.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/stuffed-tomatoes-lamb-mince-dill-rice","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=KfJp-QfrCz4","ingredients":[{"ingredient":"Tomatoes","measure":"4 large"},{"ingredient":"Sugar","measure":"Pinch"},{"ingredient":"Olive Oil","measure":"4 tbs"},{"ingredient":"Onion","measure":"1 chopped"},{"ingredient":"Garlic Clove","measure":"2 finely chopped"},{"ingredient":"Lamb","measure":"200g"},{"ingredient":"Cinnamon","measure":"1 tbs"},{"ingredient":"Tomato Puree","measure":"2 tbs chopped"},{"ingredient":"Rice","measure":"50g"},{"ingredient":"Chicken Stock","measure":"100ml"},{"ingredient":"Dill","measure":"4 tbs"},{"ingredient":"Chopped Parsley","measure":"2 tbs"},{"ingredient":"Mint","measure":"1 tbs"}]},{"id":"53548","title":"Baked Yuca Fries","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/j223gc1784579841.jpg","category":"Side","area":null,"instructions":"Step 1\r\nPreheat oven to 450\u00b0. Bring a large pot of water to a boil. Trim ends of yuca and cut each one in half, widthwise. Stand them on their ends and use a sharp knife to cut the waxy peel off. Cut each piece in half lengthwise and then cut in half lengthwise one more time to create 16 pieces total. Trim the fibrous center out of each piece. \r\nStep 2\r\nPlace cut yuca into boiling water and let boil until fork tender, 8 to 10 minutes. Using a slotted spoon, remove from pot and place on a paper towel lined cutting board. Pat dry with another paper towel. \r\nStep 3\r\nPlace dried yuca into a large bowl and toss with oil. Season with chili powder, salt, and pepper and toss again to evenly coat. Place yuca on a large baking sheet in an even layer. \r\nStep 4\r\nBake until golden and crispy, about 25 minutes, tossing halfway through. \r\nStep 5\r\nMeanwhile make dipping sauce: In a small food processor or blender, combine avocado, sour cream, lime juice, and cilantro and blend until smooth. Season with salt and pepper. \r\nStep 6\r\nServe fries immediately with dipping sauce.","sourceUrl":"https:\/\/www.delish.com\/cooking\/recipe-ideas\/a36702083\/yuca-fries-recipe\/","youtubeUrl":"","ingredients":[{"ingredient":"Yuca","measure":"2 large"},{"ingredient":"Extra Virgin Olive Oil","measure":"2 tablespoons"},{"ingredient":"Chilli Powder","measure":"1 tsp"},{"ingredient":"Kosher Salt","measure":"Pinch"},{"ingredient":"Ground Black Pepper","measure":"Pinch"},{"ingredient":"Avocado","measure":"1 large"},{"ingredient":"Sour Cream","measure":"1\/4 cup"},{"ingredient":"Lime","measure":"Juice of 1"},{"ingredient":"Cilantro","measure":"1\/4 cup"}]},{"id":"52774","title":"Pad See Ew","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/uuuspp1468263334.jpg","category":"Chicken","area":"Thai","instructions":"Mix Sauce in small bowl.\r\nMince garlic into wok with oil. Place over high heat, when hot, add chicken and Chinese broccoli stems, cook until chicken is light golden.\r\nPush to the side of the wok, crack egg in and scramble. Don't worry if it sticks to the bottom of the wok - it will char and which adds authentic flavour.\r\nAdd noodles, Chinese broccoli leaves and sauce. Gently mix together until the noodles are stained dark and leaves are wilted. Serve immediately!","sourceUrl":null,"youtubeUrl":"https:\/\/www.youtube.com\/watch?v=Ohy1DELF4is","ingredients":[{"ingredient":"rice stick noodles","measure":"6oz\/180g"},{"ingredient":"dark soy sauce","measure":"2 tbsp"},{"ingredient":"oyster sauce","measure":"2 tbsp"},{"ingredient":"soy sauce","measure":"2 tsp"},{"ingredient":"white vinegar","measure":"2 tsp"},{"ingredient":"sugar","measure":"2 tsp"},{"ingredient":"water","measure":"2 tbsp"},{"ingredient":"peanut oil","measure":"2 tbsp"},{"ingredient":"garlic","measure":"2 cloves"},{"ingredient":"Chicken","measure":"1 cup"},{"ingredient":"Egg","measure":"1"},{"ingredient":"Chinese broccoli","measure":"4 cups"}]},{"id":"52936","title":"Saltfish and Ackee","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/vytypy1511883765.jpg","category":"Seafood","area":"Jamaican","instructions":"For the saltfish, soak the salt cod overnight, changing the water a couple of times.\r\nDrain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again.\r\nSimmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones.\r\nFor the dumplings, mix the flour and suet with a pinch of salt and 250ml\/9fl oz water to make a dough.\r\nWrap the mixture in clingfilm and leave in the fridge to rest.\r\nOpen the can of ackee, drain and rinse, then set aside.\r\nHeat a tablespoon of olive oil in a pan and fry the onion until softened but not brown.\r\nAdd the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender.\r\nAdd the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve.\r\nWhen you\u2019re almost ready to eat, heat about 1cm\/\u00bdin vegetable oil in a frying pan and heat until just smoking.\r\nShape the dumpling mix into plum-size balls and shallow-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave the pan unattended.)\r\nDrain the dumplings on kitchen paper and serve with the saltfish and ackee.","sourceUrl":"https:\/\/www.bbc.co.uk\/food\/recipes\/saltfish__ackee_with_64803","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=nbfNyZbdn2I","ingredients":[{"ingredient":"Salt Cod","measure":"450g"},{"ingredient":"Ackee","measure":"400g"},{"ingredient":"Onion","measure":"1 chopped"},{"ingredient":"Paprika","measure":"1 tsp "},{"ingredient":"Curry Powder","measure":"2 tsp"},{"ingredient":"Jerusalem Artichokes","measure":"2 tsp"},{"ingredient":"Hotsauce","measure":"1 tsp "},{"ingredient":"Red Pepper","measure":"1 sliced"},{"ingredient":"Yellow Pepper","measure":"1 sliced"},{"ingredient":"Tomatoes","measure":"200g"},{"ingredient":"Salt","measure":"to taste"},{"ingredient":"Pepper","measure":"to taste"},{"ingredient":"Self-raising Flour","measure":"250g"},{"ingredient":"Suet","measure":"30g"},{"ingredient":"Salt","measure":"pinch"},{"ingredient":"Olive Oil","measure":"for frying"}]},{"id":"53580","title":"Healthy Biss Jaggery Modak","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/h8v7e91787756994.jpg","category":"Dessert","area":null,"instructions":"# Healthy Jaggery Modak\r\n\r\n**Added by:** Ameya\r\n\r\n\r\n\r\n1. Take the grated coconut in a bowl.\r\n2. Add jaggery to the grated coconut.\r\n3. Mix the coconut and jaggery thoroughly until they are evenly combined.\r\n4. Take small portions of the mixture and shape them into modaks using your hands or a modak mould.\r\n5. Repeat until all the mixture has been used.\r\n6. Serve the freshly prepared jaggery coconut modaks.\r\n","sourceUrl":"","youtubeUrl":"","ingredients":[{"ingredient":"Coconut Flakes","measure":"2 cups "},{"ingredient":"Brown Sugar","measure":"1 cups"},{"ingredient":"Dried Fruit","measure":""}]},{"id":"53441","title":"Banana den Forno","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/6v583k1780093743.jpg","category":"Dessert","area":null,"instructions":"Peal the bananas and boil them together with the cinnamon, vanilla extract, sugar and water for about 20 minutes. Bake the bananas in the oven at 275\u00b0F for 10 minutes. Serve with favorite ice cream.","sourceUrl":"https:\/\/www.visitaruba.com\/aruba-recipes\/banana-den-forno\/","youtubeUrl":"","ingredients":[{"ingredient":"Banana","measure":"4"},{"ingredient":"Ground Cinnamon","measure":"2 tablespoons"},{"ingredient":"Vanilla Extract","measure":"3  tablespoons"},{"ingredient":"Sugar","measure":"1 cup"},{"ingredient":"Water","measure":"4 cups"}]},{"id":"53267","title":"Aubergine couscous salad","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/02s6gc1763799560.jpg","category":"Vegetarian","area":"Turkish","instructions":"step 1\r\nHeat grill to high. Put the aubergine on a baking sheet, brush with oil and season. Grill for about 15 mins, turning and brushing with more oil halfway, until browned and softened.\r\n\r\nstep 2\r\nMeanwhile, tip the couscous into a large bowl, pour over the stock, then cover and leave for 10 mins. Mix the tomatoes, mint, goat\u2019s cheese and remaining oil together. Fluff the couscous up with a fork, then stir in the aubergines, tomato mixture and lemon juice.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/aubergine-couscous-salad","youtubeUrl":"https:\/\/www.youtube.com\/shorts\/8ws2Ohy__CQ","ingredients":[{"ingredient":"Aubergine","measure":"1 sliced"},{"ingredient":"Olive Oil","measure":"3  tablespoons"},{"ingredient":"Couscous","measure":"140g"},{"ingredient":"Vegetable Stock","measure":"225g"},{"ingredient":"Cherry Tomatoes","measure":"200g"},{"ingredient":"Mint","measure":"Handful"},{"ingredient":"Goats Cheese","measure":"100g "},{"ingredient":"Lemon","measure":"Juice of 1\/2"}]}],"timestamp":"2026-09-15 11:34:21"}