{"status":"success","data":[{"id":"53138","title":"Alfajores","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/a4kgf21763075288.jpg","category":"Dessert","area":"Argentinian","instructions":"Make the Dough: Cream butter and sugar. Add egg yolks and lemon zest. Gradually mix in flour and cornstarch to form a dough. Chill for 1 hour.\r\nBake the Cookies: Roll out the dough, cut into circles, and bake at 180\u00b0C (350\u00b0F) for 12-15 minutes. Let cool.\r\nAssemble: Spread dulce de leche on one cookie, then sandwich with another. Roll the edges in coconut flakes.\r\nPro Tips:\r\n\r\nChill the dough before rolling it out to make it easier to handle and to prevent the cookies from spreading too much while baking.\r\nDip the alfajores in melted chocolate and let them set on a wire rack for an extra decadent treat.","sourceUrl":"https:\/\/www.munchery.com\/blog\/the-ten-iconic-dishes-of-argentina-and-how-to-cook-them-at-home\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=9WR40GHpsyo","ingredients":[{"ingredient":"All purpose flour","measure":"300g"},{"ingredient":"Cornstarch","measure":"200g"},{"ingredient":"Butter","measure":"200g"},{"ingredient":"Sugar","measure":"100g "},{"ingredient":"Egg Yolks","measure":"2"},{"ingredient":"Lemon Zest","measure":"1 teaspoon"},{"ingredient":"Dulce de leche","measure":" "},{"ingredient":"Desiccated Coconut","measure":"Sprinkling"}]},{"id":"53028","title":"Shawarma","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/kcv6hj1598733479.jpg","category":"Chicken","area":"Egyptian","instructions":"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!","sourceUrl":"https:\/\/www.recipetineats.com\/chicken-sharwama-middle-eastern\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=3lxUIeKDgic","ingredients":[{"ingredient":"Chicken Thighs","measure":"1 kg"},{"ingredient":"Coriander","measure":"1 tbs"},{"ingredient":"Cumin","measure":"1 tbs"},{"ingredient":"Cardamom","measure":"1 tbs"},{"ingredient":"Cayenne Pepper","measure":"1 tsp "},{"ingredient":"Paprika","measure":"2 tsp"},{"ingredient":"Lemon Juice","measure":"2 tbs"},{"ingredient":"Olive Oil","measure":"3 tbs"},{"ingredient":"Greek Yogurt","measure":"1 cup "},{"ingredient":"Garlic Clove","measure":"1"},{"ingredient":"Cumin","measure":"1 tsp "},{"ingredient":"Lemon Juice","measure":"Splash"},{"ingredient":"Lettuce","measure":"Sliced"},{"ingredient":"Tomato","measure":"Sliced"},{"ingredient":"Pita Bread","measure":"6"}]},{"id":"53295","title":"Polish chocolate & walnut cake","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/e8ihjp1764123021.jpg","category":"Dessert","area":"Polish","instructions":"Heat the oven to 170C\/150C fan\/gas 3\u00bd. Line a 30 x 22cm shallow baking tin with baking parchment. Sift the flour and mix it with cocoa, then set aside. Beat the egg whites until stiff, then add the sugar to them in small batches. Add the egg yolks, one by one, whisking constantly. Tip in the flour mixture and gently fold everything together with a spatula. Pour the prepared batter into the lined tin and bake for 35 mins. Cool for 5 mins, remove from the tin and re-line the tin with baking parchment.\r\n\r\nstep 2\r\nTo make the meringue, whisk the whites until stiff, then gradually whisk in the sugar, one tablespoon at a time. When you have a stiff and shiny meringue, fold in the finely chopped walnuts, flour and startch. Spread the mixture into the re-lined tin and cook for 40 mins on the same heat. Remove from the oven and leave to cool.\r\n\r\nstep 3\r\nFor the chocolate glaze, heat the cream over low heat, then remove from the heat, pour the chopped chocolate into it and mix it until it melts and becomes shiny.\r\n\r\nstep 4\r\nCut the cooled chocolate sponge cake and meringue into two layers. Put the nut meringue on top of the bottom layer of sponge and sprinkle on some of the reserved walnuts. Add another layer of meringue and then the upper layer of chocolate sponge cake and cover the top with chocolate glaze. Decorate with walnuts. Put the finished cake in the fridge for 1-2 hrs before serving.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/polish-chocolate-cake","youtubeUrl":"","ingredients":[{"ingredient":"Plain Flour","measure":"150g"},{"ingredient":"Coco Sugar","measure":"50g"},{"ingredient":"Egg","measure":"8"},{"ingredient":"Caster Sugar","measure":"200g"},{"ingredient":"Egg White","measure":"5"},{"ingredient":"Caster Sugar","measure":"200g"},{"ingredient":"Walnuts","measure":"250g"},{"ingredient":"Plain Flour","measure":"1 tablespoon"},{"ingredient":"Potato Starch","measure":"1 tablespoon"},{"ingredient":"Double Cream","measure":"100g "},{"ingredient":"Chocolate Chips","measure":"100g "}]},{"id":"53100","title":"Blueberry & lemon friands","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/e756bf1761848342.jpg","category":"Dessert","area":"Australian","instructions":"step 1\r\nPreheat the oven to fan 180C\/conventional 200C\/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.\r\n\r\nstep 2\r\nSift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.\r\n\r\nstep 3\r\nWhisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.\r\n\r\nstep 4\r\nDivide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.\r\n\r\nstep 5\r\nCool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/blueberry-lemon-friands","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=7tq5JvO88E0","ingredients":[{"ingredient":"Unsalted Butter","measure":"100g "},{"ingredient":"Icing Sugar","measure":"125g"},{"ingredient":"Flour","measure":"25g"},{"ingredient":"Almonds","measure":"85g"},{"ingredient":"Egg White","measure":"3"},{"ingredient":"Unwaxed Lemon","measure":"1"},{"ingredient":"Blackberries","measure":"85g"}]},{"id":"52815","title":"French Lentils With Garlic and Thyme","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/vwwspt1487394060.jpg","category":"Miscellaneous","area":"French","instructions":"Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and saut\u00e9 until softened, 5 to 10 minutes.\r\nAdd 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.\r\nSimmer lentils until they are tender and have absorbed most of the water, 20 to 25 minutes. If necessary, drain any excess water after lentils have cooked. Serve immediately, or allow them to cool and reheat later.\r\nFor a fuller taste, use some chicken stock and reduce the water by the same amount.","sourceUrl":"","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=CrlTS1mJQMA","ingredients":[{"ingredient":"Olive Oil","measure":"3 tablespoons"},{"ingredient":"Onion","measure":"1"},{"ingredient":"Garlic","measure":"2 cloves"},{"ingredient":"Carrots","measure":"1"},{"ingredient":"French Lentils","measure":"2 1\/4 cups"},{"ingredient":"Thyme","measure":"1 teaspoon"},{"ingredient":"Bay Leaf","measure":"3"},{"ingredient":"Salt","measure":"1 tablespoon"},{"ingredient":"Celery","measure":"2 sticks"}]},{"id":"53081","title":"Potato Salad (Olivier Salad)","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/ebvuir1699013665.jpg","category":"Vegetarian","area":"Russian","instructions":"Cut the potatoes and carrots into small uniform cubes.\r\nPlace them in a large pot and fill with water.\r\nAdd salt and vinegar. Bring it to a boil over medium high heat, and then reduce the heat to medium and continue to cook until the potatoes are cooked through, about 15 minutes. Drain the potatoes and let it cool to room temperature.\r\nMeanwhile, cut the sausage and pickles into small cubes, and chop the green onions.\r\nCut the hard-boiled eggs into small cubes as well.\r\nIf using fresh dill, chop them as well.\r\nIn a large bowl, combine potatoes, carrots, sausage, pickles, peas and green onions.\r\nAdd mayo and dill and mix until well combined.\r\nSalt and pepper to taste. Cover with a plastic wrap and refrigerate for at least 1 hour before serving.","sourceUrl":"https:\/\/www.sweetandsavorybyshinee.com\/russian-potato-salad\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=RnsWwHcpKiY","ingredients":[{"ingredient":"Potatoes","measure":"4"},{"ingredient":"Carrots","measure":"3"},{"ingredient":"Salt","measure":"1 tbs"},{"ingredient":"White Wine Vinegar","measure":"1\/2 tbs"},{"ingredient":"Eggs","measure":"4"},{"ingredient":"Sausages","measure":"7 oz "},{"ingredient":"Dill","measure":"4 oz "},{"ingredient":"Peas","measure":"1 can "},{"ingredient":"Onions","measure":"4"},{"ingredient":"Mayonnaise","measure":"1 cup "}]},{"id":"52930","title":"Pate Chinois","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/yyrrxr1511816289.jpg","category":"Beef","area":"Canadian","instructions":"In a large pot of salted water, cook the potatoes until they are very tender. Drain.\r\nWith a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, pur\u00e9e with the milk. Season with salt and pepper. Set aside.\r\nWith the rack in the middle position, preheat the oven to 190 \u00b0C (375 \u00b0F).\r\nIn a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.\r\nLightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.\r\nBake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.","sourceUrl":"https:\/\/www.ricardocuisine.com\/en\/recipes\/5541-pate-chinois-shepherd--s-pie-","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=QRFqnLkEv3I","ingredients":[{"ingredient":"Potatoes","measure":"4 cups "},{"ingredient":"Butter","measure":"60ml"},{"ingredient":"Milk","measure":"\u00bd cup "},{"ingredient":"Minced Beef","measure":"450g"},{"ingredient":"Onion","measure":"1 finely chopped "},{"ingredient":"Creamed Corn","measure":"500ml"},{"ingredient":"Paprika","measure":"to taste"},{"ingredient":"Parsley","measure":"to taste"},{"ingredient":"Salt","measure":"Dash"},{"ingredient":"Pepper","measure":"Dash"}]},{"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":"53214","title":"Thai green chicken soup","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/7kb44y1763589084.jpg","category":"Chicken","area":"Thai","instructions":"step 1\r\nHeat the oil in your largest pan, add the onion and fry for 3 mins to soften. Add the chicken and garlic, and cook until the chicken changes colour.\r\n\r\nstep 2\r\nAdd the curry paste, coconut milk, stock, lime leaves and fish sauce, then simmer for 12 mins. Add the chopped onion tops, green beans and bamboo shoots and cook for 4-6 mins, until the beans are just tender.\r\n\r\nstep 3\r\nMeanwhile, put the lime juice and basil in a narrow jug and blitz with a hand blender to make a smooth green paste. Pour into the soup with the sliced spring onion and heat through. Serve with lime wedges for a light lunch or supper or as a make-ahead starter.","sourceUrl":"https:\/\/www.bbcgoodfood.com\/recipes\/thai-green-chicken-soup","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=3s4Yitd546w","ingredients":[{"ingredient":"Sunflower Oil","measure":"2 tblsp"},{"ingredient":"Onion","measure":"1 chopped"},{"ingredient":"Chicken Thighs","measure":"500g"},{"ingredient":"Garlic Clove","measure":"4 sliced"},{"ingredient":"Thai Green Curry Paste","measure":"280g"},{"ingredient":"Coconut Milk","measure":"400ml"},{"ingredient":"Chicken Stock","measure":"2 Litres"},{"ingredient":"Lime Leaves","measure":"5"},{"ingredient":"Fish Sauce","measure":"2 tblsp"},{"ingredient":"Spring Onions","measure":"1  bunch"},{"ingredient":"Green Beans","measure":"280g"},{"ingredient":"Bamboo Shoot","measure":"150g"},{"ingredient":"Lime","measure":"Juice of 2"},{"ingredient":"Basil","measure":"Bunch"}]},{"id":"52826","title":"Braised Beef Chilli","image":"https:\/\/www.themealdb.com\/images\/media\/meals\/uuqvwu1504629254.jpg","category":"Beef","area":"Mexican","instructions":"Preheat the oven to 120C\/225F\/gas mark 1.\r\n\r\nTake the meat out of the fridge to de-chill. Pulse the onions and garlic in a food processor until finely chopped. Heat 2 tbsp olive oil in a large casserole and sear the meat on all sides until golden.\r\n\r\nSet to one side and add another small slug of oil to brown the chorizo. Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil. Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar.\r\n\r\nPut all the meat back into the pot with 400ml water (or red wine if you prefer), bring up to a simmer and cook, covered, in the low oven.\r\n\r\nAfter 2 hours, check the meat and add the beans. Cook for a further hour and just before serving, pull the meat apart with a pair of forks.","sourceUrl":"http:\/\/www.telegraph.co.uk\/food-and-drink\/recipes\/braised-beef-chilli-con-carne\/","youtubeUrl":"https:\/\/www.youtube.com\/watch?v=z4kSoJgsu6Y","ingredients":[{"ingredient":"Beef","measure":"1kg"},{"ingredient":"Onions","measure":"3"},{"ingredient":"Garlic","measure":"4 cloves"},{"ingredient":"Olive oil","measure":"Dash"},{"ingredient":"Chorizo","measure":"300g"},{"ingredient":"Cumin","measure":"2 tsp"},{"ingredient":"Allspice","measure":"2 tsp"},{"ingredient":"Cloves","measure":"1 tsp"},{"ingredient":"Cinnamon stick","measure":"1 large"},{"ingredient":"Bay Leaves","measure":"3"},{"ingredient":"Oregano","measure":"2 tsp dried"},{"ingredient":"Ancho Chillies","measure":"2 ancho"},{"ingredient":"Balsamic Vinegar","measure":"3 tbsp"},{"ingredient":"Plum Tomatoes","measure":"2 x 400g"},{"ingredient":"Tomato Ketchup","measure":"2 tbsp"},{"ingredient":"Dark Brown Sugar","measure":"2 tbsp"},{"ingredient":"Borlotti Beans","measure":"2 x 400g tins"}]}],"timestamp":"2026-04-18 13:57:19"}