{"status":"success","data":[{"id":"53115","title":"Red onion pickle","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/ppodrp1762325183.jpg","category":"Vegan","area":"Norway","instructions":"Peel the onions, cut them in half from top to bottom and finely slice into half-moon pieces. Put in a colander placed over a bowl and sprinkle with salt, lightly turning over the onion pieces with your hands so the surfaces are all covered. Set aside for an hour or so to brine.\r\n\r\nMeanwhile put the vinegar, 50ml\/2fl oz water and the sugar in a saucepan. Bring to a simmer, stirring to help the sugar dissolve, and cook for a couple of minutes. Set aside.\r\n\r\nPack the onions into the sterilised jars, sprinkling in a little pepper as you go. Cover with the warm vinegar and finish by tucking a couple of bay leaves down the side of the jars. Seal. The onions are best kept in the fridge and used within to 4 weeks.","sourceUrl":"https:\/\/www.bbc.co.uk\/food\/recipes\/red_onion_pickle_98165","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=3z2jTcsL28g","ingredients":[{"ingredient":"Red Onions","measure":"3 Large"},{"ingredient":"Sea Salt","measure":"2 tsp"},{"ingredient":"Cider Vinegar","measure":"200ml"},{"ingredient":"Granulated Sugar","measure":"50g"},{"ingredient":"Black Pepper","measure":"1 tsp"},{"ingredient":"Bay Leaves","measure":"4"}]},{"id":"53371","title":"Sichuan Style Stir-Fried Chinese Long Beans","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/i0610h1765659464.jpg","category":"Vegetarian","area":"Chinese","instructions":"Chinese long beans can be found in both green and purple varieties. Both have similar flavors and textures, and either kind can be used for this recipe.\r\nIf you don't have a wok, use a sturdy, large saut\u00e9 pan that has at least a two-inch lip.","sourceUrl":"https:\/\/www.simplyrecipes.com\/recipes\/sichuan_style_stir_fried_chinese_long_beans\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=7mzLphZJ3xc","ingredients":[{"ingredient":"Chinese Long Beans","measure":"1\/2 lb"},{"ingredient":"Peanut Oil","measure":"1 tablespoon"},{"ingredient":"Dried Chillies","measure":"6"},{"ingredient":"Sichuan Pepper","measure":"1 tsp"},{"ingredient":"Salt","measure":"1\/4 tsp"},{"ingredient":"Sugar","measure":"1\/2 tsp"},{"ingredient":"Sesame Seed Oil","measure":"1 tablespoon"},{"ingredient":"Soy Sauce","measure":"Splash"}]},{"id":"52891","title":"Blackberry Fool","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/rpvptu1511641092.jpg","category":"Dessert","area":"British","instructions":"For the biscuits, preheat the oven to 200C\/180C (fan)\/Gas 6 and line two large baking trays with baking parchment. Scatter the nuts over a baking tray and roast in the oven for 6-8 minutes, or until golden-brown. Watch them carefully so that they don\u2019t have a chance to burn. Remove from the oven, tip onto a board and leave to cool.\r\nPut the butter and sugar in a large bowl and beat with a wooden spoon until light and creamy. Roughly chop the cooled nuts and add to the creamed butter and sugar, along with the lemon zest, flour and baking powder. Stir well until the mixture comes together and forms a ball \u2013 you may need to use your hands.\r\nDivide the biscuit dough into 24 even pieces and roll into small balls. Place the balls the prepared baking trays, spaced well apart to allow for spreading.\r\nPress the biscuits to flatten to around 1cm\/\u00bdin thick. Bake the biscuits, one tray at a time, for 12 minutes or until very pale golden-brown. Leave to cool on the trays. They will be very soft when you take them out of the oven, but will crisp as they cool.\r\nStore in an airtight tin and eat within five days.\r\nFor the fool, rinse the blackberries in a colander to wash away any dust or dirt. Put the blackberries in a non-stick saucepan and sprinkle over the caster sugar.\r\nStir in the lemon juice and heat gently for two minutes, or until the blackberries begin to soften and release their juices. Remove and reserve 12 blackberries for decoration and continue cooking the rest.\r\nSimmer the blackberries very gently for 15 minutes, stirring regularly until very soft and squidgy. Remove from the heat and press the berries and juice through a sieve over a bowl, using the bottom of a ladle to help you extract as much of the pur\u00e9e as possible. Leave the pur\u00e9e to cool and discard the seeds. You should end up with around 325ml\/11fl oz of pur\u00e9e.\r\nPut the cream and yoghurt in a large bowl and whip with an electric whisk until soft peaks form when the whisk is removed from the bowl \u2013 the acidity of the fruit will thicken the cream further, so don\u2019t take it too far.\r\nWhen the pur\u00e9e is completely cold, adjust the sweetness to taste by adding more sugar if needed. Pour it into the bowl with the whipped cream and yoghurt and stir just once or twice until very lightly combined.\r\nSpoon the blackberry fool into individual wide, glass dishes \u2013 or one large, single bowl. It should look quite marbled, so don\u2019t over-stir it. Scatter a few tiny mint leaves on top and decorate with the reserved blackberries. Sprinkle with a little sugar if you like and serve with the hazelnut biscuits.","sourceUrl":"https:\/\/www.bbc.co.uk\/food\/recipes\/blackberry_fool_with_11859","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=kniRGjDLFrQ","ingredients":[{"ingredient":"Hazlenuts","measure":"50g"},{"ingredient":"Butter","measure":"125g"},{"ingredient":"Caster Sugar","measure":"150g"},{"ingredient":"Lemon","measure":"Grated"},{"ingredient":"Plain Flour","measure":"150g"},{"ingredient":"Baking Powder","measure":"\u00bd tsp"},{"ingredient":"Blackberries","measure":"600g"},{"ingredient":"Sugar","measure":"75g"},{"ingredient":"Caster Sugar","measure":"2 tbs"},{"ingredient":"Lemon Juice","measure":"1 tbs"},{"ingredient":"Double Cream","measure":"300ml "},{"ingredient":"Yogurt","measure":"100ml"},{"ingredient":"Mint","measure":"Garnish with"}]},{"id":"53466","title":"Belgian Waterzooi Chicken","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/nmxec11782498644.jpg","category":"Chicken","area":null,"instructions":"Put the chicken, water and one garlic clove in a large saucepan. Place it over medium-high heat until boiling. Then turn the heat low, cover the pan and simmer the chicken for 10 minutes. Remove the chicken leg and breast. Keep the fresh chicken stock for later.\r\n\r\nLet the chicken cool. Then dice the chicken breast up. Pick the meat off the leg. Discard any bones and skin. Slice the leek, celery and carrot finely (julienne). Add the butter, rosemary and bay leaves to a large pan and place it over medium heat until melted.\r\n\r\nThen add the sliced vegetables. Season with pepper and salt.\r\n\r\nStir and cook the vegetables for 3 minutes. Then add the shredded and diced chicken.\r\n\r\nCover the pan and cook the chicken and vegetables for 5 minutes. Then add the cream and \u00bd cup (120 ml) of the fresh chicken stock.\r\nLook at this delicious waterzooi recipe! Do try out my chunky chicken stew with fresh leeks, celery, carrots and lots of cream... This is Belgian comfort food!\r\n\r\nCover the pan and cook the stew for 20 minutes until the potatoes are tender. Add the egg yolk and 2 tablespoons of the warm cream from the pan to a cup. Whisk and add it back to the pan to thicken the sauce.\r\n\r\nStir all the ingredients and then turn the heat very low. Check the seasoning and add extra pepper or salt to taste. Remove the rosemary and bay leaves. Divide the stew over deep plates and drizzle with the remaining cream sauce. Serve hot.","sourceUrl":"https:\/\/junedarville.com\/waterzooi.html","youtubeUrl":"","ingredients":[{"ingredient":"Chicken Legs","measure":"1"},{"ingredient":"Chicken Breast","measure":"1"},{"ingredient":"Water","measure":"3 Cups"},{"ingredient":"Carrots","measure":"1 small"},{"ingredient":"Leek","measure":"2"},{"ingredient":"Celery","measure":"1"},{"ingredient":"Potatoes","measure":"100g "},{"ingredient":"Garlic","measure":"2 cloves"},{"ingredient":"Rosemary","measure":"1 Sprig"},{"ingredient":"Cream","measure":"1 1\/2 cups "},{"ingredient":"Bay Leaf","measure":"2"},{"ingredient":"Unsalted Butter","measure":"1 tablespoon"},{"ingredient":"Egg Yolks","measure":"1"},{"ingredient":"Pepper","measure":"Pinch"},{"ingredient":"Salt","measure":"Pinch"}]},{"id":"53233","title":"Salt & pepper squid","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/yxiilf1763759428.jpg","category":"Seafood","area":"Vietnamese","instructions":"step 1\r\nTo make the dipping sauce, mix all the ingredients in a small bowl until the sugar has dissolved, then set aside. Mix the cornflour and plain flour with both peppers and 2 tsp sea salt in a large bowl, then set aside. Line a tray with kitchen paper and make sure you have more salt to sprinkle with.\r\n\r\nstep 2\r\nHeat about 7cm of oil to 180C in a deep fryer, wok or deep pan. If you don\u2019t have a thermometer, you can test it with a cube of bread \u2013 it should brown in 20 secs. Coat the squid well with the flour mix and fry in batches for about 2 mins each or until crisp. Use a slotted spoon to lift out the squid, then drain on the kitchen paper and sprinkle with a little more salt. Serve the squid scattered with the spring onion and chilli, with the dipping sauce on the side.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/salt-pepper-squid","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=l1Ik6k22s1I","ingredients":[{"ingredient":"Corn Flour","measure":"85g"},{"ingredient":"Plain Flour","measure":"85g"},{"ingredient":"Black Pepper","measure":"2 tsp"},{"ingredient":"Szechuan Peppercorns","measure":"2 tsp"},{"ingredient":"Sunflower Oil","measure":"For frying"},{"ingredient":"Squid","measure":"400g"},{"ingredient":"Spring Onions","measure":"Sliced"},{"ingredient":"Green Chilli","measure":"Sliced"},{"ingredient":"Red Chilli","measure":"1 chopped"},{"ingredient":"Cucumber","measure":"1\/2 "},{"ingredient":"Red Onions","measure":"1 chopped"},{"ingredient":"Rice Vinegar","measure":"100 ml "},{"ingredient":"Caster Sugar","measure":"1 tablespoon"},{"ingredient":"Fish Sauce","measure":"2 tsp"}]},{"id":"53270","title":"Turkish-style lamb","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/0p7l6b1763813981.jpg","category":"Lamb","area":"Turkish","instructions":"step 1\r\nHeat grill to high. Season the lamb, then grill for 2 mins on each side until browned, but still very rare. Meanwhile, mix the seasoning, oregano and half of the mint into one of the tubs of yogurt, smother this over the lamb, then return to the grill for another 2-3 mins or until the yogurt is blistered and the meat is cooked to your liking.\r\n\r\nstep 2\r\nLeave the meat to rest on a board for a few mins while you toast the pittas, shred the lettuce and thinly slice the red onion. Stir the rest of the mint into the second tub of yogurt. Thickly slice the meat and stuff into the pitta bread with the salad and minted yogurt. Squeeze over lemon juice before tucking in, if you like.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/turkish-style-lamb","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=RSXfGtom4RQ","ingredients":[{"ingredient":"Lamb Leg","measure":"4"},{"ingredient":"Seasoning","measure":"2 tsp"},{"ingredient":"Dried Oregano","measure":"1 tsp"},{"ingredient":"Mint","measure":"Bunch"},{"ingredient":"Yogurt","measure":"300g"},{"ingredient":"Pita Bread","measure":"4"},{"ingredient":"Iceberg Lettuce","measure":"1\/2 "},{"ingredient":"Red Onions","measure":"1 sliced"},{"ingredient":"Lemon","measure":"1"}]},{"id":"52939","title":"Callaloo Jamaican Style","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/ussyxw1515364536.jpg","category":"Miscellaneous","area":"Jamaican","instructions":"Cut leaves and soft stems from the kale branches, them soak in a bowl of cold water for about 5-10 minutes or until finish with prep.\r\nProceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside\r\nRemove kale from water cut in chunks.\r\nPlace bacon on saucepan and cook until crispy. Then add onions, garlic, thyme, stir for about a minute or more\r\nAdd tomatoes; scotch bonnet pepper, smoked paprika. Saut\u00e9 for about 2-3 more minutes.\r\nFinally add vegetable, salt, mix well, and steamed for about 6-8 minutes or until leaves are tender. Add a tiny bit of water as needed. Adjust seasonings and turn off the heat.\r\nUsing a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back.\r\nSlice the plantain into medium size lengthwise slices and set aside.\r\nCoat a large frying pan with cooking oil spray. Spray the tops of the plantains with a generous layer of oil spray and sprinkle with salt, freshly ground pepper.\r\nLet the plantains \"fry\" on medium heat, shaking the frying pan to redistribute them every few minutes.\r\nAs the plantains brown, continue to add more cooking oil spray, salt and pepper (if needed) until they have reached the desired color and texture.\r\nRemove and serve with kale","sourceUrl":"https:\/\/www.africanbites.com\/callaloo-jamaican-style\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=bCr3GasJWwE","ingredients":[{"ingredient":"Kale","measure":"1  bunch"},{"ingredient":"Bacon","measure":"2 strips"},{"ingredient":"Garlic","measure":"3 cloves Chopped"},{"ingredient":"Onion","measure":"1 medium"},{"ingredient":"Paprika","measure":"1\/2 tsp"},{"ingredient":"Thyme","measure":"1 Sprig"},{"ingredient":"Tomato","measure":"1"},{"ingredient":"Red Pepper","measure":"1"},{"ingredient":"Banana","measure":"4"},{"ingredient":"Vegetable Oil","measure":"Splash"}]},{"id":"52859","title":"Key Lime Pie","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/qpqtuu1511386216.jpg","category":"Dessert","area":"United States","instructions":"Heat the oven to 160C\/fan 140C\/gas 3. Whizz the biscuits to crumbs in a food processor (or put in a strong plastic bag and bash with a rolling pin). Mix with the melted butter and press into the base and up the sides of a 22cm loose-based tart tin. Bake in the oven for 10 minutes. Remove and cool.\r\nPut the egg yolks in a large bowl and whisk for a minute with electric beaters. Add the condensed milk and whisk for 3 minutes then add the zest and juice and whisk again for 3 minutes. Pour the filling into the cooled base then put back in the oven for 15 minutes. Cool then chill for at least 3 hours or overnight if you like.\r\nWhen you are ready to serve, carefully remove the pie from the tin and put on a serving plate. To decorate, softly whip together the cream and icing sugar. Dollop or pipe the cream onto the top of the pie and finish with extra lime zest.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/2155644\/key-lime-pie","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=q4Rz7tUkX9A","ingredients":[{"ingredient":"Digestive Biscuits","measure":"300g"},{"ingredient":"Butter","measure":"150g"},{"ingredient":"Condensed Milk","measure":"400g"},{"ingredient":"Egg Yolks","measure":"3"},{"ingredient":"Lime","measure":"4"},{"ingredient":"Double Cream","measure":"300ml "},{"ingredient":"Icing Sugar","measure":"1 tbls"},{"ingredient":"Lime","measure":"to serve"}]},{"id":"53308","title":"Rye bread","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/lmc6r51764365554.jpg","category":"Side","area":"Polish","instructions":"step 1\r\nTip the flours, yeast and salt into a bowl. In a jug, mix the honey with 250ml warm water, pour the liquid into the bowl and mix to form a dough. Rye flour can be quite dry and absorbs lots of water, if the dough looks too dry add more warm water until you have a soft dough Tip out onto your work surface and knead for 10 mins until smooth. Rye contains less gluten than white flour so the dough will not feel as springy as a conventional white loaf.\r\n\r\nstep 2\r\nPlace the dough in a well oiled bowl, cover with cling film and leave to rise in a warm place for 1-2 hrs, or until roughly doubled in size. Dust a 2lb\/900g loaf tin with flour.\r\n\r\nstep 3\r\nTip the dough back onto your work surface and knead briefly to knock out any air bubbles. If using caraway seeds work these in to the dough. Shape into a smooth oval loaf and pop into your tin. Cover the tin with oiled cling film and leave to rise somewhere warm for a further 1 \u2013 1.5 hr, or until doubled in size.\r\n\r\nstep 4\r\nHeat oven to 220C\/200C fan\/gas 7. Remove the cling film and dust the surface of the loaf with rye flour. Slash a few incisions on an angle then bake for 30 mins until dark brown and hollow sounding when tapped. Transfer to a wire cooling rack and leave to cool for at least 20 mins before serving","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/rye-bread","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=bP7m7xx0GpM","ingredients":[{"ingredient":"Rye","measure":"200g"},{"ingredient":"Strong white bread flour","measure":"200g"},{"ingredient":"Yeast","measure":"10g"},{"ingredient":"Salt","measure":"1\/2 tsp"},{"ingredient":"Honey","measure":"1 tablespoon"},{"ingredient":"Caraway Seed","measure":"1 tsp"}]},{"id":"52850","title":"Chicken Couscous","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/qxytrx1511304021.jpg","category":"Chicken","area":"Moroccan","instructions":"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.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/13139\/onepan-chicken-couscous","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=GZQGy9oscVk","ingredients":[{"ingredient":"Olive Oil","measure":"1 tbsp"},{"ingredient":"Onion","measure":"1 chopped"},{"ingredient":"Chicken Breast","measure":"200g"},{"ingredient":"Ginger","measure":"pinch"},{"ingredient":"Harissa Spice","measure":"2 tblsp "},{"ingredient":"Dried Apricots","measure":"10"},{"ingredient":"Chickpeas","measure":"220g"},{"ingredient":"Couscous","measure":"200g"},{"ingredient":"Chicken Stock","measure":"200ml"},{"ingredient":"Coriander","measure":"Handful"}]}],"timestamp":"2026-10-16 08:33:31"}