# recipes

id: 52874
name: Beef and Mustard Pie
categoryId: 34902903
cuisineId: 9e94c370
thumbnail: https://www.themealdb.com/images/media/meals/sytuqu1511553755.jpg
createdAt: 2025-04-23T02:48:21.436Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Preheat the oven to 150C/300F/Gas 2.
Toss the [INGREDIENT:34902903:singular] and flour together in a bowl with some [INGREDIENT:ceb20772:singular] and black [INGREDIENT:b3f952d5:singular].
Heat a large casserole until hot, add half of the [INGREDIENT:464c7241:singular] and enough of the [INGREDIENT:34902903:singular] to just cover the bottom of the casserole.
Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and [INGREDIENT:34902903:singular].
Return the [INGREDIENT:34902903:singular] to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, [INGREDIENT:cf4c2232:singular], [INGREDIENT:186a8b72:plural], [INGREDIENT:306c0a0e:singular] and [INGREDIENT:7f3b6b90:singular], and season well with [INGREDIENT:ceb20772:singular] and [INGREDIENT:b3f952d5:singular].
Cover with a lid and place in the oven for two hours.
Remove from the oven, check the seasoning and set aside to cool. Remove the [INGREDIENT:306c0a0e:singular].
When the [INGREDIENT:34902903:singular] is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6.
Transfer the [INGREDIENT:34902903:singular] to a pie dish, brush the rim with the beaten [INGREDIENT:bad6b369:plural] and lay the pastry over the top. Brush the top of the pastry with more beaten egg.
Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through.
For the [INGREDIENT:8048b5e5:plural], bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender.
Drain and toss with the [INGREDIENT:d74fdde2:singular], then season with black [INGREDIENT:b3f952d5:singular].
To serve, place a large spoonful of pie onto each plate with some [INGREDIENT:8048b5e5:plural] alongside.

originalInstructions:
Preheat the oven to 150C/300F/Gas 2.
Toss the beef and flour together in a bowl with some salt and black pepper.
Heat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole.
Fry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef.
Return the beef to the pan, add the wine and cook until the volume of liquid has reduced by half, then add the stock, onion, carrots, thyme and mustard, and season well with salt and pepper.
Cover with a lid and place in the oven for two hours.
Remove from the oven, check the seasoning and set aside to cool. Remove the thyme.
When the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6.
Transfer the beef to a pie dish, brush the rim with the beaten egg yolks and lay the pastry over the top. Brush the top of the pastry with more beaten egg.
Trim the pastry so there is just enough excess to crimp the edges, then place in the oven and bake for 30 minutes, or until the pastry is golden-brown and cooked through.
For the green beans, bring a saucepan of salted water to the boil, add the beans and cook for 4-5 minutes, or until just tender.
Drain and toss with the butter, then season with black pepper.
To serve, place a large spoonful of pie onto each plate with some green beans alongside.


id: 52878
name: Beef and Oyster pie
categoryId: 34902903
cuisineId: 9e94c370
thumbnail: https://www.themealdb.com/images/media/meals/wrssvt1511556563.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Season the [INGREDIENT:34902903:singular] cubes with [INGREDIENT:ceb20772:singular] and black pepper. Heat a tablespoon of oil in the frying pan and fry the meat over a high heat. Do this in three batches so that you don’t overcrowd the pan, transferring the meat to a large flameproof casserole dish once it is browned all over. Add extra oil if the pan seems dry.
In the same pan, add another tablespoon of oil and cook the [INGREDIENT:70b317ad:plural] for 4-5 minutes, then add the [INGREDIENT:ccf6184e:singular] and fry for 30 seconds. Add the [INGREDIENT:7813258e:singular] and fry until slightly browned. Transfer the onion and [INGREDIENT:7813258e:singular] mixture to the casserole dish and add the herbs.
Preheat the oven to 180C/350F/Gas 4.
Pour the [INGREDIENT:521b1e97:singular] into the frying pan and bring to the boil, stirring to lift any stuck-on browned bits from the bottom of the pan. Pour the [INGREDIENT:521b1e97:singular] over the [INGREDIENT:34902903:singular] in the casserole dish and add the stock. Cover the casserole and place it in the oven for 1½-2 hours, or until the [INGREDIENT:34902903:singular] is tender and the sauce is reduced.
Skim off any surface fat, taste and add [INGREDIENT:ceb20772:singular] and pepper if necessary, then stir in the cornflour paste. Put the casserole dish on the hob – don’t forget that it will be hot – and simmer for 1-2 minutes, stirring, until thickened. Leave to cool.
Increase the oven to 200C/400F/Gas 6. To make the pastry, put the flour and [INGREDIENT:ceb20772:singular] in a very large bowl. Grate the [INGREDIENT:d74fdde2:singular] and stir it into the flour in three batches. Gradually add 325ml/11fl oz cold water – you may not need it all – and stir with a round-bladed knife until the mixture just comes together. Knead the pastry lightly into a ball on a lightly floured surface and set aside 250g/9oz for the pie lid.
Roll the rest of the pastry out until about 2cm/¾in larger than the dish you’re using. Line the dish with the pastry then pile in the filling, tucking the [INGREDIENT:713202a3:plural] in as well. Brush the edge of the pastry with beaten egg.
Roll the remaining pastry until slightly larger than your dish and gently lift over the filling, pressing the edges firmly to seal, then trim with a sharp knife. Brush with beaten egg to glaze. Put the dish on a baking tray and bake for 25-30 minutes, or until the pastry is golden-brown and the filling is bubbling.

originalInstructions:
Season the beef cubes with salt and black pepper. Heat a tablespoon of oil in the frying pan and fry the meat over a high heat. Do this in three batches so that you don’t overcrowd the pan, transferring the meat to a large flameproof casserole dish once it is browned all over. Add extra oil if the pan seems dry.
In the same pan, add another tablespoon of oil and cook the shallots for 4-5 minutes, then add the garlic and fry for 30 seconds. Add the bacon and fry until slightly browned. Transfer the onion and bacon mixture to the casserole dish and add the herbs.
Preheat the oven to 180C/350F/Gas 4.
Pour the stout into the frying pan and bring to the boil, stirring to lift any stuck-on browned bits from the bottom of the pan. Pour the stout over the beef in the casserole dish and add the stock. Cover the casserole and place it in the oven for 1½-2 hours, or until the beef is tender and the sauce is reduced.
Skim off any surface fat, taste and add salt and pepper if necessary, then stir in the cornflour paste. Put the casserole dish on the hob – don’t forget that it will be hot – and simmer for 1-2 minutes, stirring, until thickened. Leave to cool.
Increase the oven to 200C/400F/Gas 6. To make the pastry, put the flour and salt in a very large bowl. Grate the butter and stir it into the flour in three batches. Gradually add 325ml/11fl oz cold water – you may not need it all – and stir with a round-bladed knife until the mixture just comes together. Knead the pastry lightly into a ball on a lightly floured surface and set aside 250g/9oz for the pie lid.
Roll the rest of the pastry out until about 2cm/¾in larger than the dish you’re using. Line the dish with the pastry then pile in the filling, tucking the oysters in as well. Brush the edge of the pastry with beaten egg.
Roll the remaining pastry until slightly larger than your dish and gently lift over the filling, pressing the edges firmly to seal, then trim with a sharp knife. Brush with beaten egg to glaze. Put the dish on a baking tray and bake for 25-30 minutes, or until the pastry is golden-brown and the filling is bubbling.


id: 53071
name: Beef Asado
categoryId: 34902903
cuisineId: a947da04
thumbnail: https://www.themealdb.com/images/media/meals/pkopc31683207947.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
0.	Combine [INGREDIENT:34902903:singular], crushed peppercorn, [INGREDIENT:2c04fec4:singular], vinegar, dried bay leaves, [INGREDIENT:3f24e567:singular], and [INGREDIENT:fb8abc2f:singular]. Mix well. Marinate [INGREDIENT:34902903:singular] for at least 30 minutes.
1.	Put the marinated [INGREDIENT:34902903:singular] in a cooking pot along with remaining marinade. Add [INGREDIENT:9460370b:singular]. Let boil.
2.	Add Knorr [INGREDIENT:34902903:singular] Cube. Stir. Cover the pot and cook for 40 minutes in low heat.
3.	Turn the [INGREDIENT:34902903:singular] over. Add tomato paste. Continue cooking until [INGREDIENT:34902903:singular] tenderizes. Set aside.
4.	Heat oil in a pan. Fry the potato until it browns. Turn over and continue frying the opposite side. Remove from the pan and place on a clean plate. Do the same with the carrots.
5.	Save 3 tablespoons of cooking oil from the pan where the potato was fried. Saute [INGREDIENT:cf4c2232:singular] and [INGREDIENT:ccf6184e:singular] until [INGREDIENT:cf4c2232:singular] softens.
6.	Pour-in the sauce from the [INGREDIENT:34902903:singular] stew. Let boil. Add the [INGREDIENT:34902903:singular]. Cook for 2 minutes.
7.	Add [INGREDIENT:d74fdde2:singular] and let it melt. Continue cooking until the sauce reduces to half.

originalInstructions:
0.	Combine beef, crushed peppercorn, soy sauce, vinegar, dried bay leaves, lemon, and tomato sauce. Mix well. Marinate beef for at least 30 minutes.
1.	Put the marinated beef in a cooking pot along with remaining marinade. Add water. Let boil.
2.	Add Knorr Beef Cube. Stir. Cover the pot and cook for 40 minutes in low heat.
3.	Turn the beef over. Add tomato paste. Continue cooking until beef tenderizes. Set aside.
4.	Heat oil in a pan. Fry the potato until it browns. Turn over and continue frying the opposite side. Remove from the pan and place on a clean plate. Do the same with the carrots.
5.	Save 3 tablespoons of cooking oil from the pan where the potato was fried. Saute onion and garlic until onion softens.
6.	Pour-in the sauce from the beef stew. Let boil. Add the beef. Cook for 2 minutes.
7.	Add butter and let it melt. Continue cooking until the sauce reduces to half.


id: 52997
name: Beef Banh Mi Bowls with Sriracha Mayo, Carrot & Pickled Cucumber
categoryId: 34902903
cuisineId: 582b795a
thumbnail: https://www.themealdb.com/images/media/meals/z0ageb1583189517.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Add'l ingredients: mayonnaise, siracha

1

Place [INGREDIENT:3767b450:singular] in a fine-mesh sieve and rinse until water runs clear. Add to a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until [INGREDIENT:3767b450:singular] is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.

2

Meanwhile, wash and dry all produce. Peel and finely chop garlic. Zest and quarter [INGREDIENT:67c0ecaf:singular] (for 4 servings, zest 1 [INGREDIENT:67c0ecaf:singular] and quarter both). Trim and halve [INGREDIENT:1441f197:singular] lengthwise; thinly slice crosswise into half-moons. Halve, peel, and medium dice [INGREDIENT:cf4c2232:singular]. Trim, peel, and grate carrot.

3

In a medium bowl, combine [INGREDIENT:1441f197:singular], juice from half the [INGREDIENT:67c0ecaf:singular], ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. In a small bowl, combine mayonnaise, a pinch of garlic, a squeeze of [INGREDIENT:67c0ecaf:singular] juice, and as much sriracha as you’d like. Season with salt and pepper.

4

Heat a drizzle of oil in a large pan over medium-high heat. Add [INGREDIENT:cf4c2232:singular] and cook, stirring, until softened, 4-5 minutes. Add beef, remaining garlic, and 2 tsp sugar (4 tsp for 4 servings). Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes. Stir in [INGREDIENT:2c04fec4:singular]. Turn off heat; taste and season with salt and pepper.

5

Fluff [INGREDIENT:3767b450:singular] with a fork; stir in [INGREDIENT:67c0ecaf:singular] zest and 1 TBSP butter. Divide [INGREDIENT:3767b450:singular] between bowls. Arrange beef, grated carrot, and pickled [INGREDIENT:1441f197:singular] on top. Top with a squeeze of [INGREDIENT:67c0ecaf:singular] juice. Drizzle with sriracha mayo.

originalInstructions:
Add'l ingredients: mayonnaise, siracha

1

Place rice in a fine-mesh sieve and rinse until water runs clear. Add to a small pot with 1 cup water (2 cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15 minutes. Keep covered off heat for at least 10 minutes or until ready to serve.

2

Meanwhile, wash and dry all produce. Peel and finely chop garlic. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Halve, peel, and medium dice onion. Trim, peel, and grate carrot.

3

In a medium bowl, combine cucumber, juice from half the lime, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. In a small bowl, combine mayonnaise, a pinch of garlic, a squeeze of lime juice, and as much sriracha as you’d like. Season with salt and pepper.

4

Heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring, until softened, 4-5 minutes. Add beef, remaining garlic, and 2 tsp sugar (4 tsp for 4 servings). Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-5 minutes. Stir in soy sauce. Turn off heat; taste and season with salt and pepper.

5

Fluff rice with a fork; stir in lime zest and 1 TBSP butter. Divide rice between bowls. Arrange beef, grated carrot, and pickled cucumber on top. Top with a squeeze of lime juice. Drizzle with sriracha mayo.


id: 52904
name: Beef Bourguignon
categoryId: 34902903
cuisineId: 64e12ab6
thumbnail: https://www.themealdb.com/images/media/meals/vtqxtu1511784197.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Heat a large casserole pan and add 1 tbsp [INGREDIENT:d264b9d3:singular]. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
In the same pan, fry the [INGREDIENT:7813258e:singular], shallots or pearl onions, mushrooms, garlic and [INGREDIENT:c42b0170:singular] until lightly browned. Mix in the tomato purée and cook for a few mins, stirring into the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.
Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.
Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
To make the [INGREDIENT:047257bc:singular] mash, peel the [INGREDIENT:047257bc:singular] and cut into cubes. Heat the [INGREDIENT:6e95889f:singular] in a large frying pan. Tip in the [INGREDIENT:047257bc:singular] and fry for 5 mins until it turns golden. Season well with salt and pepper. Stir in the [INGREDIENT:82b33086:singular], [INGREDIENT:306c0a0e:singular], bay and [INGREDIENT:e4e5fd83:singular] pods, then pour over 200ml water, enough to nearly cover the [INGREDIENT:047257bc:singular]. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.
After 25-30 mins, the [INGREDIENT:047257bc:singular] should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and [INGREDIENT:e4e5fd83:singular] pods. Lightly crush with a potato masher, then finish with a glug of [INGREDIENT:6e95889f:singular] and season to taste. Spoon the beef bourguignon into serving bowls and place a large spoonful of the [INGREDIENT:047257bc:singular] mash on top. Garnish with one of the bay leaves, if you like.

originalInstructions:
Heat a large casserole pan and add 1 tbsp goose fat. Season the beef and fry until golden brown, about 3-5 mins, then turn over and fry the other side until the meat is browned all over, adding more fat if necessary. Do this in 2-3 batches, transferring the meat to a colander set over a bowl when browned.
In the same pan, fry the bacon, shallots or pearl onions, mushrooms, garlic and bouquet garni until lightly browned. Mix in the tomato purée and cook for a few mins, stirring into the mixture. This enriches the bourguignon and makes a great base for the stew. Then return the beef and any drained juices to the pan and stir through.
Pour over the wine and about 100ml water so the meat bobs up from the liquid, but isn’t completely covered. Bring to the boil and use a spoon to scrape the caramelised cooking juices from the bottom of the pan – this will give the stew more flavour.
Heat oven to 150C/fan 130C/gas 2. Make a cartouche: tear off a square of foil slightly larger than the casserole, arrange it in the pan so it covers the top of the stew and trim away any excess foil. Then cook for 3 hrs. If the sauce looks watery, remove the beef and veg with a slotted spoon, and set aside. Cook the sauce over a high heat for a few mins until the sauce has thickened a little, then return the beef and vegetables to the pan.
To make the celeriac mash, peel the celeriac and cut into cubes. Heat the olive oil in a large frying pan. Tip in the celeriac and fry for 5 mins until it turns golden. Season well with salt and pepper. Stir in the rosemary, thyme, bay and cardamom pods, then pour over 200ml water, enough to nearly cover the celeriac. Turn the heat to low, partially cover the pan and leave to simmer for 25-30 mins.
After 25-30 mins, the celeriac should be soft and most of the water will have evaporated. Drain away any remaining water, then remove the herb sprigs, bay and cardamom pods. Lightly crush with a potato masher, then finish with a glug of olive oil and season to taste. Spoon the beef bourguignon into serving bowls and place a large spoonful of the celeriac mash on top. Garnish with one of the bay leaves, if you like.


id: 53085
name: 15-minute chicken & halloumi burgers
categoryId: 742929dc
cuisineId: 7c994c3f
thumbnail: https://www.themealdb.com/images/media/meals/vdwloy1713225718.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
STEP 1

Put the [INGREDIENT:00ebfa23:plural] between two pieces of baking parchment and use a rolling pin to gently bash them until they are approximately 1cm thick. Cut each chicken breast into two even pieces.

STEP 2

If you're using a frying pan, heat two frying pans over medium-high heat, with one of them containing [INGREDIENT:c5af0543:singular]. Fry the chicken in the oiled pan for 3-4 mins on each side until they are cooked through. Season the chicken, reduce the heat, drizzle in the chilli sauce and half of the [INGREDIENT:e709b393:singular], and cook for an additional 1-2 mins until the sauce is reduced. Remove the chicken from the heat.

STEP 3

If you're using an air-fryer, preheat it to 180C for 4 mins. Add the chicken to the air-fryer and cook for 12 mins. Drizzle over the chilli sauce and half the [INGREDIENT:e709b393:singular] and cook for an additional 1-2 mins until the chicken is cooked through and the sauce is reduced. Remove the chicken and keep it warm.
STEP 4

While the chicken is cooking, toast the [INGREDIENT:316ce685:plural] in the dry frying pan for 30 seconds. Transfer them to a plate. If you're using an air fryer, put the [INGREDIENT:316ce685:plural] in the air fryer for 1-2 mins until they are warm. Increase the air fryer temperature to 200C. Add the halloumi to the air fryer basket and cook for 10 mins, turning halfway through, until it's golden. Toss the [INGREDIENT:b3188ada:singular] with the mayo and the remaining [INGREDIENT:e709b393:singular].

STEP 5

Spoon the hummus (or dip of your choice) into the toasted [INGREDIENT:316ce685:plural], then top with the rocket, chilli chicken, halloumi, and peppers. Drizzle with a little more chilli sauce, spoon over the [INGREDIENT:b3188ada:singular], season with black pepper, and top with the bun lids. Serve with any extra [INGREDIENT:b3188ada:singular] on the side or a green salad.

originalInstructions:
STEP 1

Put the chicken breasts between two pieces of baking parchment and use a rolling pin to gently bash them until they are approximately 1cm thick. Cut each chicken breast into two even pieces.

STEP 2

If you're using a frying pan, heat two frying pans over medium-high heat, with one of them containing oil. Fry the chicken in the oiled pan for 3-4 mins on each side until they are cooked through. Season the chicken, reduce the heat, drizzle in the chilli sauce and half of the lemon juice, and cook for an additional 1-2 mins until the sauce is reduced. Remove the chicken from the heat.

STEP 3

If you're using an air-fryer, preheat it to 180C for 4 mins. Add the chicken to the air-fryer and cook for 12 mins. Drizzle over the chilli sauce and half the lemon juice and cook for an additional 1-2 mins until the chicken is cooked through and the sauce is reduced. Remove the chicken and keep it warm.
STEP 4

While the chicken is cooking, toast the buns in the dry frying pan for 30 seconds. Transfer them to a plate. If you're using an air fryer, put the buns in the air fryer for 1-2 mins until they are warm. Increase the air fryer temperature to 200C. Add the halloumi to the air fryer basket and cook for 10 mins, turning halfway through, until it's golden. Toss the cabbage with the mayo and the remaining lemon juice.

STEP 5

Spoon the hummus (or dip of your choice) into the toasted buns, then top with the rocket, chilli chicken, halloumi, and peppers. Drizzle with a little more chilli sauce, spoon over the cabbage, season with black pepper, and top with the bun lids. Serve with any extra cabbage on the side or a green salad.


id: 53050
name: Ayam Percik
categoryId: 742929dc
cuisineId: 5f26e092
thumbnail: https://www.themealdb.com/images/media/meals/020z181619788503.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
In a blender, add the ingredients for the spice paste and blend until smooth.
Over medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add [INGREDIENT:9460370b:singular] or oil 1 tablespoon at a time if the paste becomes too dry. Don't burn the paste. Lower the fire slightly if needed.
Add the cloves, cardamom, tamarind pulp, [INGREDIENT:775e33a3:singular], [INGREDIENT:9460370b:singular], [INGREDIENT:ada15bd1:singular] 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.
When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.
Preheat the oven to 425 F.
Remove 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.
Let chicken rest for 5 minutes. Brush the chicken with some of the oil. Serve chicken with the sauce over steamed rice (or coconut rice).

originalInstructions:
In a blender, add the ingredients for the spice paste and blend until smooth.
Over 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.
Add 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.
When the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.
Preheat the oven to 425 F.
Remove 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.
Let chicken rest for 5 minutes. Brush the chicken with some of the oil. Serve chicken with the sauce over steamed rice (or coconut rice).


id: 52940
name: Brown Stew Chicken
categoryId: 742929dc
cuisineId: a94445dc
thumbnail: https://www.themealdb.com/images/media/meals/sypxpx1515365095.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Squeeze [INGREDIENT:67c0ecaf:singular] over [INGREDIENT:742929dc:singular] and rub well. Drain off excess [INGREDIENT:67c0ecaf:singular] juice.
Combine [INGREDIENT:006f8789:singular], scallion, onion, garlic, pepper, [INGREDIENT:306c0a0e:singular], pimento and [INGREDIENT:2c04fec4:singular] in a large bowl with the [INGREDIENT:742929dc:singular] pieces. Cover and marinate at least one hour.
Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of [INGREDIENT:742929dc:singular] from the marinade. Reserve the marinade for sauce.
Lightly brown the [INGREDIENT:742929dc:singular] a few pieces at a time in very hot oil. Place browned [INGREDIENT:742929dc:singular] pieces on a plate to rest while you brown the remaining pieces.
Drain off excess oil and return the [INGREDIENT:742929dc:singular] to the pan. Pour the marinade over the [INGREDIENT:742929dc:singular] and add the [INGREDIENT:186a8b72:plural]. Stir and cook over medium heat for 10 minutes.
Mix flour and [INGREDIENT:775e33a3:singular] and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.

originalInstructions:
Squeeze lime over chicken and rub well. Drain off excess lime juice.
Combine tomato, scallion, onion, garlic, pepper, thyme, pimento and soy sauce in a large bowl with the chicken pieces. Cover and marinate at least one hour.
Heat oil in a dutch pot or large saucepan. Shake off the seasonings as you remove each piece of chicken from the marinade. Reserve the marinade for sauce.
Lightly brown the chicken a few pieces at a time in very hot oil. Place browned chicken pieces on a plate to rest while you brown the remaining pieces.
Drain off excess oil and return the chicken to the pan. Pour the marinade over the chicken and add the carrots. Stir and cook over medium heat for 10 minutes.
Mix flour and coconut milk and add to stew, stirring constantly. Turn heat down to minimum and cook another 20 minutes or until tender.


id: 53016
name: Chick-Fil-A Sandwich
categoryId: 742929dc
cuisineId: 7c994c3f
thumbnail: https://www.themealdb.com/images/media/meals/sbx7n71587673021.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.
Cut into two pieces, as even as possible.
Marinate in the [INGREDIENT:bf9b344b:singular] for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
Beat the [INGREDIENT:0e931208:singular] with the [INGREDIENT:ecbdb882:singular] in a bowl.
Combine the [INGREDIENT:61f29829:singular], sugar, and spices in another bowl.
Dip the chicken pieces each into the [INGREDIENT:0e931208:singular] on both sides, then coat in [INGREDIENT:61f29829:singular] on both sides.
Heat the oil in a skillet (1/2 inch deep) to about 345-350.
Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
Blot on paper and serve on toasted buns with pickle slices.

originalInstructions:
Wrap the chicken loosely between plastic wrap and pound gently with the flat side of a meat tenderizer until about 1/2 inch thick all around.
Cut into two pieces, as even as possible.
Marinate in the pickle juice for 30 minutes to one hour (add a teaspoon of Tabasco sauce now for a spicy sandwich).
Beat the egg with the milk in a bowl.
Combine the flour, sugar, and spices in another bowl.
Dip the chicken pieces each into the egg on both sides, then coat in flour on both sides.
Heat the oil in a skillet (1/2 inch deep) to about 345-350.
Fry each cutlet for 2 minutes on each side, or until golden and cooked through.
Blot on paper and serve on toasted buns with pickle slices.


id: 52846
name: Chicken & mushroom Hotpot
categoryId: 742929dc
cuisineId: 9e94c370
thumbnail: https://www.themealdb.com/images/media/meals/uuuspp1511297945.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Heat oven to 200C/180C fan/gas 6. Put the [INGREDIENT:d74fdde2:singular] in a medium-size saucepan and place over a medium heat. Add the [INGREDIENT:cf4c2232:singular] and leave to cook for 5 mins, stirring occasionally. Add the [INGREDIENT:96518056:plural] to the saucepan with the onions.

Once the [INGREDIENT:cf4c2232:singular] and [INGREDIENT:96518056:plural] are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste.

Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of [INGREDIENT:3d7d2015:singular] and [INGREDIENT:4877baa5:singular]. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked [INGREDIENT:742929dc:singular] and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little [INGREDIENT:d74fdde2:singular] and pour in the [INGREDIENT:742929dc:singular] and mushroom filling.

Carefully lay the [INGREDIENT:e1a1f0be:plural] on top of the hot-pot filling, overlapping them slightly, almost like a pie top.

Brush the [INGREDIENT:e1a1f0be:plural] with a little melted [INGREDIENT:d74fdde2:singular] and cook in the oven for about 35 mins. The hot-pot is ready once the [INGREDIENT:e1a1f0be:plural] are cooked and golden brown.

originalInstructions:
Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.

Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste.

Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.

Carefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.

Brush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.


id: 53049
name: Apam balik
categoryId: eabbf14c
cuisineId: 5f26e092
thumbnail: https://www.themealdb.com/images/media/meals/adxcbq1619787919.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Mix [INGREDIENT:ecbdb882:singular], [INGREDIENT:c5af0543:singular] and egg together. Sift [INGREDIENT:61f29829:singular], [INGREDIENT:1fa0ddee:singular] and [INGREDIENT:ceb20772:singular] into the mixture. Stir well until all ingredients are combined evenly.

Spread 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.

Add butter, cream corn, crushed peanuts and [INGREDIENT:ada15bd1:singular] onto the pancake. Fold the pancake into half once the bottom surface is browned.

Cut into wedges and best eaten when it is warm.

originalInstructions:
Mix milk, oil and egg together. Sift flour, baking powder and salt into the mixture. Stir well until all ingredients are combined evenly.

Spread 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.

Add butter, cream corn, crushed peanuts and sugar onto the pancake. Fold the pancake into half once the bottom surface is browned.

Cut into wedges and best eaten when it is warm.


id: 52893
name: Apple & Blackberry Crumble
categoryId: eabbf14c
cuisineId: 9e94c370
thumbnail: https://www.themealdb.com/images/media/meals/xvsurr1511719182.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Heat oven to 190C/170C fan/gas 5. Tip the flour and sugar into a large bowl. Add the [INGREDIENT:d74fdde2:singular], 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.
Meanwhile, for the compote, peel, core and cut the apples into 2cm dice. Put the [INGREDIENT:d74fdde2:singular] 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 [INGREDIENT:8b7923e8:plural] and [INGREDIENT:42bac64e:singular], 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.
To 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 [INGREDIENT:2d6cfc50:singular].

originalInstructions:
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.
Meanwhile, 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.
To 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.


id: 52768
name: Apple Frangipan Tart
categoryId: eabbf14c
cuisineId: 9e94c370
thumbnail: https://www.themealdb.com/images/media/meals/wxywrq1468235067.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Preheat the oven to 200C/180C Fan/Gas 6.
Put the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the [INGREDIENT:d74fdde2:singular] in a small pan, then add the biscuit crumbs and stir until coated with [INGREDIENT:d74fdde2:singular]. 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.
Cream together the [INGREDIENT:d74fdde2:singular] 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 [INGREDIENT:52466a2d:plural] and [INGREDIENT:a0bf5d8f:singular] and blend until well combined.
Peel 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 [INGREDIENT:da7e6d29:plural].
Bake for 20-25 minutes until golden-brown and set.
Remove 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.
Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream.

originalInstructions:
Preheat the oven to 200C/180C Fan/Gas 6.
Put 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.
Cream 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.
Peel 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.
Bake for 20-25 minutes until golden-brown and set.
Remove 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.
Transfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream.


id: 52767
name: Bakewell tart
categoryId: eabbf14c
cuisineId: 9e94c370
thumbnail: https://www.themealdb.com/images/media/meals/wyrqqq1468233628.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
To make the pastry, measure the flour into a bowl and rub in the [INGREDIENT:d74fdde2:singular] with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.
Roll 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.
Preheat the oven to 200C/400F/Gas 6 (180C fan).
Line 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.
For the filing, spread the base of the flan generously with [INGREDIENT:f7355c36:singular].
Melt the [INGREDIENT:d74fdde2:singular] in a pan, take off the heat and then stir in the sugar. Add [INGREDIENT:52466a2d:plural], egg and [INGREDIENT:a0bf5d8f:singular]. Pour into the flan tin and sprinkle over the [INGREDIENT:da7e6d29:plural].
Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.

originalInstructions:
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.
Roll 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.
Preheat the oven to 200C/400F/Gas 6 (180C fan).
Line 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.
For the filing, spread the base of the flan generously with raspberry jam.
Melt 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.
Bake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.


id: 52855
name: Banana Pancakes
categoryId: eabbf14c
cuisineId: 7c994c3f
thumbnail: https://www.themealdb.com/images/media/meals/sywswr1511383814.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
In a bowl, mash the [INGREDIENT:72b302bf:singular] with a fork until it resembles a thick purée. Stir in the [INGREDIENT:ab92d9fa:plural], [INGREDIENT:1fa0ddee:singular] and vanilla.
Heat a large non-stick frying pan or pancake pan over a medium heat and brush with half the [INGREDIENT:c5af0543:singular]. Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with the remaining [INGREDIENT:c5af0543:singular] and batter. Top the pancakes with the pecans and [INGREDIENT:ed974a42:plural].

originalInstructions:
In a bowl, mash the banana with a fork until it resembles a thick purée. Stir in the eggs, baking powder and vanilla.
Heat a large non-stick frying pan or pancake pan over a medium heat and brush with half the oil. Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with the remaining oil and batter. Top the pancakes with the pecans and raspberries.


id: 52769
name: Kapsalon
categoryId: 236eb95c
cuisineId: b4355908
thumbnail: https://www.themealdb.com/images/media/meals/sxysrt1468240488.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Cut the meat into strips. Heat oil in a pan and fry the strips for 6 minutes until it's ready.
Bake the [INGREDIENT:3dbb06da:plural] until golden brown in a deep fryrer. When ready transfer to a backing dish. Make sure the [INGREDIENT:3dbb06da:plural] are spread over the whole dish.
Cover the [INGREDIENT:3dbb06da:plural] with a new layer of meat and spread evenly.
Add a layer of cheese over the meat. You can also use grated cheese. When done put in the oven for a few minutes until the cheese is melted.
Chop the [INGREDIENT:8cbd1914:singular], [INGREDIENT:006f8789:singular] and [INGREDIENT:1441f197:singular] in small pieces and mix together. for a basic salad. As extra you can add olives jalapenos and a red union.
Dived the salad over the dish and Serve with garlicsauce and hot sauce

originalInstructions:
Cut the meat into strips. Heat oil in a pan and fry the strips for 6 minutes until it's ready.
Bake the fries until golden brown in a deep fryrer. When ready transfer to a backing dish. Make sure the fries are spread over the whole dish.
Cover the fries with a new layer of meat and spread evenly.
Add a layer of cheese over the meat. You can also use grated cheese. When done put in the oven for a few minutes until the cheese is melted.
Chop the lettuce, tomato and cucumber in small pieces and mix together. for a basic salad. As extra you can add olives jalapenos and a red union.
Dived the salad over the dish and Serve with garlicsauce and hot sauce


id: 52974
name: Keleya Zaara
categoryId: 236eb95c
cuisineId: a7f5dbe2
thumbnail: https://www.themealdb.com/images/media/meals/8x09hy1560460923.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Heat the vegetable oil in a large frying pan over medium-high heat. Add the [INGREDIENT:236eb95c:singular] and cook until browned on all sides, about 5 minutes. Season with [INGREDIENT:5a00f9ef:singular], salt and pepper to taste; stir in all but 4 tablespoons of the [INGREDIENT:cf4c2232:singular], and pour in the [INGREDIENT:9460370b:singular]. Bring to the boil, then cover, reduce heat to medium-low, and simmer until the [INGREDIENT:236eb95c:singular] is tender, about 15 minutes.
Uncover the pan, stir in the [INGREDIENT:d74fdde2:singular] and allow the sauce reduce 5 to 10 minutes to desired consistency. Season to taste with salt and pepper, then pour into a serving dish. Sprinkle with the remaining chopped onions and [INGREDIENT:ad74d421:singular]. Garnish with [INGREDIENT:3f24e567:singular] wedges to serve.

originalInstructions:
Heat the vegetable oil in a large frying pan over medium-high heat. Add the lamb and cook until browned on all sides, about 5 minutes. Season with saffron, salt and pepper to taste; stir in all but 4 tablespoons of the onion, and pour in the water. Bring to the boil, then cover, reduce heat to medium-low, and simmer until the lamb is tender, about 15 minutes.
Uncover the pan, stir in the butter and allow the sauce reduce 5 to 10 minutes to desired consistency. Season to taste with salt and pepper, then pour into a serving dish. Sprinkle with the remaining chopped onions and parsley. Garnish with lemon wedges to serve.


id: 53009
name: Lamb and Lemon Souvlaki
categoryId: 236eb95c
cuisineId: 709ac5dd
thumbnail: https://www.themealdb.com/images/media/meals/rjhf741585564676.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Pound the [INGREDIENT:ccf6184e:singular] with [INGREDIENT:09fd701f:singular] in a pestle and mortar (or use a small food processor), until the [INGREDIENT:ccf6184e:singular] forms a paste. Whisk together the oil, [INGREDIENT:3f24e567:singular] juice, zest, [INGREDIENT:94d6c2b7:singular] and [INGREDIENT:ccf6184e:singular]. Mix in the lamb and combine well. Cover and marinate for at least 2 hrs or overnight in the fridge. If you’re going to use bamboo skewers, soak them in cold water.

If you’ve prepared the lamb the previous day, take it out of the fridge 30 mins before cooking. Thread the meat onto the soaked or metal skewers. Heat the grill to high or have a hot griddle pan or barbecue ready. Cook the skewers for 2-3 mins on each side, basting with the remaining marinade. Heat the pitta or flatbreads briefly, then stuff with the souvlaki. Add Greek salad (see 'Goes well with', right) and Tzatziki (below), if you like.

originalInstructions:
Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic. Mix in the lamb and combine well. Cover and marinate for at least 2 hrs or overnight in the fridge. If you’re going to use bamboo skewers, soak them in cold water.

If you’ve prepared the lamb the previous day, take it out of the fridge 30 mins before cooking. Thread the meat onto the soaked or metal skewers. Heat the grill to high or have a hot griddle pan or barbecue ready. Cook the skewers for 2-3 mins on each side, basting with the remaining marinade. Heat the pitta or flatbreads briefly, then stuff with the souvlaki. Add Greek salad (see 'Goes well with', right) and Tzatziki (below), if you like.


id: 52877
name: Lamb and Potato pie
categoryId: 236eb95c
cuisineId: 9e94c370
thumbnail: https://www.themealdb.com/images/media/meals/sxrpws1511555907.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Dust the meat with [INGREDIENT:61f29829:singular] to lightly coat.
Heat enough [INGREDIENT:ee85071d:singular] in a large saucepan to fill the base, and fry the [INGREDIENT:cf4c2232:singular] and meat until lightly browned. Season with salt and pepper.
Add the [INGREDIENT:186a8b72:plural], stock and more seasoning to taste.
Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be.
Preheat the oven to 180C/350F/Gas 4.
Add the drained potato cubes to the lamb.
Turn the mixture into a pie dish or casserole and cover with the [INGREDIENT:146f28c1:singular]. Make three slits in the top of the pastry to release any steam while cooking.
Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown.
Serve.

originalInstructions:
Dust the meat with flour to lightly coat.
Heat enough vegetable oil in a large saucepan to fill the base, and fry the onion and meat until lightly browned. Season with salt and pepper.
Add the carrots, stock and more seasoning to taste.
Bring to the boil, cover and reduce the heat to a simmer. Simmer for at least an hour or until the meat is tender. Take your time cooking the meat, the longer you leave it to cook, the better the flavour will be.
Preheat the oven to 180C/350F/Gas 4.
Add the drained potato cubes to the lamb.
Turn the mixture into a pie dish or casserole and cover with the shortcrust pastry. Make three slits in the top of the pastry to release any steam while cooking.
Brush with beaten egg and bake for about 40 minutes, until the pastry is golden brown.
Serve.


id: 52805
name: Lamb Biryani
categoryId: 236eb95c
cuisineId: 972ae526
thumbnail: https://www.themealdb.com/images/media/meals/xrttsx1487339558.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Grind the cashew, poppy seeds and [INGREDIENT:50c76991:plural] into a smooth paste, using as little water as possible. Set aside. 

Deep fry the sliced [INGREDIENT:5c1696fb:plural] when it is hot. Don’t overcrowd the oil. When the [INGREDIENT:5c1696fb:plural] turn light brown, remove from oil and drain on paper towel. The fried onion will crisp up as it drains. Also fry the cashewnuts till golden brown. Set aside.

Wash the rice and soak in water for twenty minutes.
Meanwhile, take a big wide pan, add oil in medium heat, add the sliced [INGREDIENT:5c1696fb:plural], add the blended paste, to it add the green chillies, [INGREDIENT:87cc8e67:singular] and [INGREDIENT:ccf6184e:singular] and fry for a minute.
Then add the tomatoes and sauté them well till they are cooked and not mushy.

Then to it add the [INGREDIENT:31336551:singular], biryani powder, [INGREDIENT:8b823f49:singular], coriander leaves and sauté them well.
Add the yogurt and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.

Now after returning the skillet back to the stove, add the washed [INGREDIENT:236eb95c:singular] and salt and ½ cup water and mix well. Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 6 whistles. If the water is not drained totally, heat it by keeping it open.

Take another big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 7 minutes exact or when the rice is 80% done. Switch off and drain the rice.

Now, the layering starts. To the [INGREDIENT:236eb95c:singular], pat and level it. Add the drained hot rice on the top of it. Garnish with fried [INGREDIENT:5c1696fb:plural], [INGREDIENT:ec906467:singular], [INGREDIENT:8b823f49:singular], coriander leaves and [INGREDIENT:5a00f9ef:singular] dissolved in milk.

Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 12 minutes and lowest heat for 5 minutes. And switch off. Mix and serve hot!
Notes
1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
2. You can skip [INGREDIENT:ec9c9c1f:singular] if you don’t have and add just garam masala (1 tsp and [INGREDIENT:31336551:singular] – 3 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.

originalInstructions:
Grind the cashew, poppy seeds and cumin seeds into a smooth paste, using as little water as possible. Set aside. 

Deep fry the sliced onions when it is hot. Don’t overcrowd the oil. When the onions turn light brown, remove from oil and drain on paper towel. The fried onion will crisp up as it drains. Also fry the cashewnuts till golden brown. Set aside.

Wash the rice and soak in water for twenty minutes.
Meanwhile, take a big wide pan, add oil in medium heat, add the sliced onions, add the blended paste, to it add the green chillies, ginger garlic paste and garlic and fry for a minute.
Then add the tomatoes and sauté them well till they are cooked and not mushy.

Then to it add the red chilli powder, biryani powder, mint, coriander leaves and sauté them well.
Add the yogurt and mix well. I always move the skillet away from the heat when adding yogurt which prevents it from curdling.

Now after returning the skillet back to the stove, add the washed lamb and salt and ½ cup water and mix well. Cook for 1 hour and cook it covered in medium low heat or put it in a pressure cooker for 6 whistles. If the water is not drained totally, heat it by keeping it open.

Take another big pan, add thrice the cup of rice you use, and boil it. When it is boiling high, add the rice, salt and jeera and mix well. After 7 minutes exact or when the rice is 80% done. Switch off and drain the rice.

Now, the layering starts. To the lamb, pat and level it. Add the drained hot rice on the top of it. Garnish with fried onions, ghee, mint, coriander leaves and saffron dissolved in milk.

Cover the dish and bake in a 350f oven for 15 minutes or till the cooked but not mushy. Or cook in the stove medium heat for 12 minutes and lowest heat for 5 minutes. And switch off. Mix and serve hot!
Notes
1. If you are cooking in oven, do make sure to cook in a big oven safe pan and cover it tight and then keep in oven for the final step.
2. You can skip biryani masala if you don’t have and add just garam masala (1 tsp and red chilli powder – 3 tsp instead of 1 tsp)
3. If it is spicy in the end, squeeze some lemon, it will reduce the heat and enhance the flavors also.


id: 52848
name: Bean & Sausage Hotpot
categoryId: 02c081f8
cuisineId: 9e94c370
thumbnail: https://www.themealdb.com/images/media/meals/vxuyrx1511302687.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
In a large casserole, fry the [INGREDIENT:9bf0fdec:plural] until brown all over – about 10 mins.

Add the [INGREDIENT:fb8abc2f:singular], stirring well, then stir in the beans, treacle or sugar and mustard. Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.

originalInstructions:
In a large casserole, fry the sausages until brown all over – about 10 mins.

Add the tomato sauce, stirring well, then stir in the beans, treacle or sugar and mustard. Bring to the simmer, cover and cook for 30 mins. Great served with crusty bread or rice.


id: 52939
name: Callaloo Jamaican Style
categoryId: 02c081f8
cuisineId: a94445dc
thumbnail: https://www.themealdb.com/images/media/meals/ussyxw1515364536.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Cut leaves and soft stems from the [INGREDIENT:0612c35f:singular] branches, them soak in a bowl of cold water for about 5-10 minutes or until finish with prep.
Proceed to slicing the onions, mincing the [INGREDIENT:ccf6184e:singular] and dicing the tomatoes. Set aside
Remove [INGREDIENT:0612c35f:singular] from water cut in chunks.
Place [INGREDIENT:7813258e:singular] on saucepan and cook until crispy. Then add onions, [INGREDIENT:ccf6184e:singular], [INGREDIENT:306c0a0e:singular], stir for about a minute or more
Add tomatoes; scotch bonnet pepper, smoked [INGREDIENT:de2c9f88:singular]. Sauté for about 2-3 more minutes.
Finally 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.
Using 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.
Slice the plantain into medium size lengthwise slices and set aside.
Coat 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.
Let the plantains "fry" on medium heat, shaking the frying pan to redistribute them every few minutes.
As the plantains brown, continue to add more cooking oil spray, salt and pepper (if needed) until they have reached the desired color and texture.
Remove and serve with [INGREDIENT:0612c35f:singular]

originalInstructions:
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.
Proceed to slicing the onions, mincing the garlic and dicing the tomatoes. Set aside
Remove kale from water cut in chunks.
Place bacon on saucepan and cook until crispy. Then add onions, garlic, thyme, stir for about a minute or more
Add tomatoes; scotch bonnet pepper, smoked paprika. Sauté for about 2-3 more minutes.
Finally 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.
Using 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.
Slice the plantain into medium size lengthwise slices and set aside.
Coat 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.
Let the plantains "fry" on medium heat, shaking the frying pan to redistribute them every few minutes.
As the plantains brown, continue to add more cooking oil spray, salt and pepper (if needed) until they have reached the desired color and texture.
Remove and serve with kale


id: 52969
name: Chakchouka
categoryId: 02c081f8
cuisineId: a7f5dbe2
thumbnail: https://www.themealdb.com/images/media/meals/gpz67p1560458984.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat. Add the [INGREDIENT:cf4c2232:singular] and sauté for 2-3 minutes, until softened. Add the peppers and [INGREDIENT:ccf6184e:singular], and sauté for an additional 3-5 minutes. Add the [INGREDIENT:53f8d641:plural], [INGREDIENT:9ac7c6b4:singular], [INGREDIENT:de2c9f88:singular], [INGREDIENT:ceb20772:singular], and [INGREDIENT:c78fb6ee:singular]. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for [INGREDIENT:ceb20772:singular] and spice, as desired.) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg. Crack one egg into each of the craters. Cover the skillet and simmer for 5-7 minutes, until the [INGREDIENT:ab92d9fa:plural] have set. Serve immediately with crusty bread or pita.

originalInstructions:
In a large cast iron skillet or sauté pan with a lid, heat oil over medium high heat. Add the onion and sauté for 2-3 minutes, until softened. Add the peppers and garlic, and sauté for an additional 3-5 minutes. Add the tomatoes, cumin, paprika, salt, and chili powder. Mix well and bring the mixture to a simmer. Reduce the heat to medium low and continue to simmer, uncovered, 10-15 minutes until the mixture has thickened to your desired consistency. (Taste the sauce at this point and adjust for salt and spice, as desired.) Using the back of a spoon, make four craters in the mixture, large enough to hold an egg. Crack one egg into each of the craters. Cover the skillet and simmer for 5-7 minutes, until the eggs have set. Serve immediately with crusty bread or pita.


id: 52907
name: Duck Confit
categoryId: 02c081f8
cuisineId: 64e12ab6
thumbnail: https://www.themealdb.com/images/media/meals/wvpvsu1511786158.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
The day before you want to make the dish, scatter half the salt, half the [INGREDIENT:ccf6184e:singular] and half of the herbs over the base of a small shallow dish. Lay the [INGREDIENT:1b826a2e:plural], skin-side up, on top, then scatter over the remaining salt, [INGREDIENT:ccf6184e:singular] and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
Pour the wine into a saucepan that will snugly fit the [INGREDIENT:1b826a2e:plural] in a single layer. Brush the salt off the [INGREDIENT:1b826a2e:plural] and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the [INGREDIENT:1b826a2e:plural] should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
The [INGREDIENT:1b826a2e:plural] are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp. If you are preparing ahead, pack the [INGREDIENT:1b826a2e:plural] tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
To reheat and crisp up the [INGREDIENT:1b826a2e:plural], heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.

originalInstructions:
The day before you want to make the dish, scatter half the salt, half the garlic and half of the herbs over the base of a small shallow dish. Lay the duck legs, skin-side up, on top, then scatter over the remaining salt, garlic and herbs. Cover the duck and refrigerate overnight. This can be done up to 2 days ahead.
Pour the wine into a saucepan that will snugly fit the duck legs in a single layer. Brush the salt off the duck legs and place them, skin-side down, in the wine. Cover the pan with a lid and place over a medium heat. As soon as the wine starts to bubble, turn the heat down to the lowest setting and cook for 2 hours, checking occasionally that the liquid is just barely simmering. (If you own a heat diffuser, it would be good to use it here.) After 2 hours, the duck legs should be submerged in their own fat and the meat should feel incredibly tender when prodded. Leave to cool.
The duck legs are now cooked and can be eaten immediately – or you can follow the next step if you like them crisp. If you are preparing ahead, pack the duck legs tightly into a plastic container or jar and pour over the fat, but not the liquid at the bottom of the pan. Cover and leave in the fridge for up to a month, or freeze for up to 3 months. The liquid you are left with makes a tasty gravy, which can be chilled or frozen until needed.
To reheat and crisp up the duck legs, heat oven to 220C/fan 200C/gas 7. Remove the legs from the fat and place them, skin-side down, in an ovenproof frying pan. Roast for 30-40 mins, turning halfway through, until brown and crisp. Serve with the reheated gravy, a crisp salad and some crisp golden ptoatoes.


id: 52815
name: French Lentils With Garlic and Thyme
categoryId: 02c081f8
cuisineId: 64e12ab6
thumbnail: https://www.themealdb.com/images/media/meals/vwwspt1487394060.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
Add 6 cups water, lentils, [INGREDIENT:306c0a0e:singular], bay leaves and [INGREDIENT:ceb20772:singular]. Bring to a boil, then reduce to a fast simmer.
Simmer 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.
For a fuller taste, use some chicken stock and reduce the water by the same amount.

originalInstructions:
Place a large saucepan over medium heat and add oil. When hot, add chopped vegetables and sauté until softened, 5 to 10 minutes.
Add 6 cups water, lentils, thyme, bay leaves and salt. Bring to a boil, then reduce to a fast simmer.
Simmer 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.
For a fuller taste, use some chicken stock and reduce the water by the same amount.


id: 52839
name: Chilli prawn linguine
categoryId: 871235bc
cuisineId: 2267860f
thumbnail: https://www.themealdb.com/images/media/meals/usywpp1511189717.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.

Cook the pasta according to the packet instructions. Add the [INGREDIENT:fb951419:plural] for the last minute or so of cooking time.

Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown. Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.

Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften. Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the [INGREDIENT:ae68fe6c:plural], stir, and season with salt and pepper.

Serve with salad leaves drizzled with the [INGREDIENT:67c0ecaf:singular] dressing, and warm crusty [INGREDIENT:dba7b12a:singular].

originalInstructions:
Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.

Cook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time.

Meanwhile, heat the oil in a wok or large frying pan, toss in the garlic and chilli and cook over a fairly gentle heat for about 30 seconds without letting the garlic brown. Tip in the prawns and cook over a high heat, stirring frequently, for about 3 minutes until they turn pink.

Add the tomatoes and cook, stirring occasionally, for 3 minutes until they just start to soften. Drain the pasta and sugar snaps well, then toss into the prawn mixture. Tear in the basil leaves, stir, and season with salt and pepper.

Serve with salad leaves drizzled with the lime dressing, and warm crusty bread.


id: 53064
name: Fettuccine Alfredo
categoryId: 871235bc
cuisineId: 2267860f
thumbnail: https://www.themealdb.com/images/media/meals/0jv5gx1661040802.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Cook pasta according to package instructions in a large pot of boiling water and salt. Add [INGREDIENT:8e411b99:singular] and [INGREDIENT:d74fdde2:singular] to a large skillet over medium heat until the cream bubbles and the [INGREDIENT:d74fdde2:singular] melts. Whisk in [INGREDIENT:4331ac26:singular] and add seasoning (salt and [INGREDIENT:c097a39d:singular]). Let the sauce thicken slightly and then add the pasta and toss until coated in sauce. Garnish with [INGREDIENT:ad74d421:singular], and it's ready.

originalInstructions:
Cook pasta according to package instructions in a large pot of boiling water and salt. Add heavy cream and butter to a large skillet over medium heat until the cream bubbles and the butter melts. Whisk in parmesan and add seasoning (salt and black pepper). Let the sauce thicken slightly and then add the pasta and toss until coated in sauce. Garnish with parsley, and it's ready.


id: 52835
name: Fettucine alfredo
categoryId: 871235bc
cuisineId: 2267860f
thumbnail: https://www.themealdb.com/images/media/meals/uquqtu1511178042.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
In a medium saucepan, stir the [INGREDIENT:58dbced0:singular], [INGREDIENT:d74fdde2:singular] and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
Meanwhile, put the cheese and [INGREDIENT:3d7d2015:singular] in a small bowl and add a good grinding of black pepper, then stir everything together (don’t add any salt at this stage).
Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
Add the pasta to the pan with the [INGREDIENT:58dbced0:singular] mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or [INGREDIENT:ad74d421:singular], then serve immediately.

originalInstructions:
In a medium saucepan, stir the clotted cream, butter and cornflour over a low-ish heat and bring to a low simmer. Turn off the heat and keep warm.
Meanwhile, put the cheese and nutmeg in a small bowl and add a good grinding of black pepper, then stir everything together (don’t add any salt at this stage).
Put the pasta in another pan with 2 tsp salt, pour over some boiling water and cook following pack instructions (usually 3-4 mins). When cooked, scoop some of the cooking water into a heatproof jug or mug and drain the pasta, but not too thoroughly.
Add the pasta to the pan with the clotted cream mixture, then sprinkle over the cheese and gently fold everything together over a low heat using a rubber spatula. When combined, splash in 3 tbsp of the cooking water. At first, the pasta will look wet and sloppy: keep stirring until the water is absorbed and the sauce is glossy. Check the seasoning before transferring to heated bowls. Sprinkle over some chives or parsley, then serve immediately.


id: 52829
name: Grilled Mac and Cheese Sandwich
categoryId: 871235bc
cuisineId: 7c994c3f
thumbnail: https://www.themealdb.com/images/media/meals/xutquv1505330523.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Make the mac and cheese

1. Bring a medium saucepan of generously salted water (you want it to taste like seawater) to a boil. Add the pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes, or according to the package directions. The pasta should be tender but still chewy.
2. While the pasta is cooking, in a small bowl, whisk together the flour, [INGREDIENT:4877baa5:singular], [INGREDIENT:bd9d03a9:singular], salt, [INGREDIENT:c097a39d:singular], and [INGREDIENT:1d84c8c0:singular].
3. Drain the pasta in a colander. Place the empty pasta pan (no need to wash it) over low heat and add the [INGREDIENT:d74fdde2:singular]. When the [INGREDIENT:d74fdde2:singular] has melted, whisk in the flour mixture and continue to cook, whisking frequently, until the mixture is beginning to brown and has a pleasant, nutty aroma, about 1 minute. Watch carefully so it does not scorch on the bottom of the pan.
4. Slowly whisk the milk and cream into the flour mixture until everything is really well combined. Cook, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes. Remove from the heat. Gradually add the cheese while stirring constantly with a wooden spoon or silicone spatula and keep stirring until the cheese has melted into the sauce. Then stir in the drained cooked pasta.
5. Line a 9-by-13-inch (23-by-33-centimeter) rimmed baking sheet with parchment paper or aluminum foil. Coat the paper or foil with nonstick cooking spray or slick it with [INGREDIENT:d74fdde2:singular]. Pour the warm mac and cheese onto the prepared baking sheet and spread it evenly with a spatula. Coat another piece of parchment paper with cooking spray or [INGREDIENT:d74fdde2:singular] and place it, oiled or buttered side down, directly on the surface of the mac and cheese. Refrigerate until cool and firm, about 1 hour.

Make the grilled cheese
6. Heat a large cast-iron or nonstick skillet over medium-low heat.
7. In a small bowl, stir together the 4 tablespoons (55 grams) [INGREDIENT:d74fdde2:singular] and [INGREDIENT:bd9d03a9:singular] until well blended.
8. Remove the mac and cheese from the refrigerator and peel off the top layer of parchment paper. Carefully cut into 8 equal pieces. Each piece will make 1 grilled mac and cheese sandwich. (You can stash each individual portion in a double layer of resealable plastic bags and refrigerate for up to 3 days or freeze it for up to 1 month.)
9. Spread 3/4 teaspoon garlic [INGREDIENT:d74fdde2:singular] on one side of each [INGREDIENT:dba7b12a:singular] slice. Place half of the slices, buttered-side down, on a clean cutting board. Top each with one slice of Cheddar, then 1 piece of the mac and cheese. (Transfer from the baking sheet by scooting your hand or a spatula under each piece of mac and cheese and then flipping it over onto a sandwich.) Place 1 slice of Jack on top of each. Finish with the remaining [INGREDIENT:dba7b12a:singular] slices, buttered-side up.
10. Using a wide spatula, place as many sandwiches in the pan as will fit without crowding it. Cover and cook until the bottoms are nicely browned, about 4 minutes. Turn and cook until the second sides are browned, the cheese is melted, and the mac and cheese is heated through, about 4 minutes more.
11. Repeat with the remaining ingredients. Cut the sandwiches in half, if desired, and serve.

originalInstructions:
Make the mac and cheese

1. Bring a medium saucepan of generously salted water (you want it to taste like seawater) to a boil. Add the pasta and cook, stirring occasionally, until al dente, 8 to 10 minutes, or according to the package directions. The pasta should be tender but still chewy.
2. While the pasta is cooking, in a small bowl, whisk together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper.
3. Drain the pasta in a colander. Place the empty pasta pan (no need to wash it) over low heat and add the butter. When the butter has melted, whisk in the flour mixture and continue to cook, whisking frequently, until the mixture is beginning to brown and has a pleasant, nutty aroma, about 1 minute. Watch carefully so it does not scorch on the bottom of the pan.
4. Slowly whisk the milk and cream into the flour mixture until everything is really well combined. Cook, whisking constantly, until the sauce is heated through and just begins to thicken, about 2 minutes. Remove from the heat. Gradually add the cheese while stirring constantly with a wooden spoon or silicone spatula and keep stirring until the cheese has melted into the sauce. Then stir in the drained cooked pasta.
5. Line a 9-by-13-inch (23-by-33-centimeter) rimmed baking sheet with parchment paper or aluminum foil. Coat the paper or foil with nonstick cooking spray or slick it with butter. Pour the warm mac and cheese onto the prepared baking sheet and spread it evenly with a spatula. Coat another piece of parchment paper with cooking spray or butter and place it, oiled or buttered side down, directly on the surface of the mac and cheese. Refrigerate until cool and firm, about 1 hour.

Make the grilled cheese
6. Heat a large cast-iron or nonstick skillet over medium-low heat.
7. In a small bowl, stir together the 4 tablespoons (55 grams) butter and garlic powder until well blended.
8. Remove the mac and cheese from the refrigerator and peel off the top layer of parchment paper. Carefully cut into 8 equal pieces. Each piece will make 1 grilled mac and cheese sandwich. (You can stash each individual portion in a double layer of resealable plastic bags and refrigerate for up to 3 days or freeze it for up to 1 month.)
9. Spread 3/4 teaspoon garlic butter on one side of each bread slice. Place half of the slices, buttered-side down, on a clean cutting board. Top each with one slice of Cheddar, then 1 piece of the mac and cheese. (Transfer from the baking sheet by scooting your hand or a spatula under each piece of mac and cheese and then flipping it over onto a sandwich.) Place 1 slice of Jack on top of each. Finish with the remaining bread slices, buttered-side up.
10. Using a wide spatula, place as many sandwiches in the pan as will fit without crowding it. Cover and cook until the bottoms are nicely browned, about 4 minutes. Turn and cook until the second sides are browned, the cheese is melted, and the mac and cheese is heated through, about 4 minutes more.
11. Repeat with the remaining ingredients. Cut the sandwiches in half, if desired, and serve.


id: 52987
name: Lasagna Sandwiches
categoryId: 871235bc
cuisineId: 7c994c3f
thumbnail: https://www.themealdb.com/images/media/meals/xr0n4r1576788363.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
1. In a small bowl, combine the first four ingredients; spread on four slices of [INGREDIENT:dba7b12a:singular]. Layer with [INGREDIENT:7813258e:singular], [INGREDIENT:006f8789:singular] and cheese; top with remaining [INGREDIENT:dba7b12a:singular].

2. In a large skillet or griddle, melt 2 tablespoons [INGREDIENT:d74fdde2:singular]. Toast sandwiches until lightly browned on both sides and cheese is melted, adding [INGREDIENT:d74fdde2:singular] if necessary.

Nutrition Facts
1 sandwich: 445 calories, 24g fat (12g saturated fat), 66mg cholesterol, 1094mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 21g protein.

originalInstructions:
1. In a small bowl, combine the first four ingredients; spread on four slices of bread. Layer with bacon, tomato and cheese; top with remaining bread.

2. In a large skillet or griddle, melt 2 tablespoons butter. Toast sandwiches until lightly browned on both sides and cheese is melted, adding butter if necessary.

Nutrition Facts
1 sandwich: 445 calories, 24g fat (12g saturated fat), 66mg cholesterol, 1094mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 21g protein.


id: 52885
name: Bubble & Squeak
categoryId: 09964dde
cuisineId: 9e94c370
thumbnail: https://www.themealdb.com/images/media/meals/xusqvw1511638311.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Melt the fat in a non-stick pan, allow it to get nice and hot, then add the [INGREDIENT:7813258e:singular]. As it begins to brown, add the [INGREDIENT:cf4c2232:singular] and garlic. Next, add the sliced sprouts or cabbage and let it colour slightly. All this will take 5-6 mins.
Next, add the potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan – allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour. Cut into wedges and serve.

originalInstructions:
Melt the fat in a non-stick pan, allow it to get nice and hot, then add the bacon. As it begins to brown, add the onion and garlic. Next, add the sliced sprouts or cabbage and let it colour slightly. All this will take 5-6 mins.
Next, add the potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan – allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour. Cut into wedges and serve.


id: 52995
name: BBQ Pork Sloppy Joes
categoryId: 09964dde
cuisineId: 7c994c3f
thumbnail: https://www.themealdb.com/images/media/meals/atd5sh1583188467.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
1

Preheat oven to 450 degrees. Wash and dry all produce. Cut sweet [INGREDIENT:e1a1f0be:plural] into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, [INGREDIENT:ceb20772:singular], and [INGREDIENT:b3f952d5:singular]. Roast until browned and tender, 20-25 minutes.

2

Meanwhile, halve and peel onion. Slice as thinly as possible until you have ¼ cup (½ cup for 4 servings); finely chop remaining onion. Peel and finely chop [INGREDIENT:ccf6184e:singular]. Halve [INGREDIENT:67c0ecaf:singular]; squeeze juice into a small bowl. Halve buns. Add 1 TBSP butter (2 TBSP for 4) to a separate small microwave-safe bowl; microwave until melted, 30 seconds. Brush onto cut sides of buns.

3

To bowl with [INGREDIENT:67c0ecaf:singular] juice, add sliced onion, ¼ tsp [INGREDIENT:ada15bd1:singular] (½ tsp for 4 servings), and a pinch of [INGREDIENT:ceb20772:singular]. Stir to combine; set aside to quick-pickle.

4

Heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion and season with [INGREDIENT:ceb20772:singular] and [INGREDIENT:b3f952d5:singular]. Cook, stirring, until softened, 4-5 minutes. Add [INGREDIENT:ccf6184e:singular] and cook until fragrant, 30 seconds more. Add [INGREDIENT:09964dde:singular] and season with [INGREDIENT:ceb20772:singular] and [INGREDIENT:b3f952d5:singular]. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

5

While [INGREDIENT:09964dde:singular] cooks, in a third small bowl, combine BBQ sauce, pickling liquid from onion, 3 TBSP ketchup (6 TBSP for 4 servings), ½ tsp [INGREDIENT:ada15bd1:singular] (1 tsp for 4), and ¼ cup water (⅓ cup for 4). Once [INGREDIENT:09964dde:singular] is cooked through, add BBQ sauce mixture to pan. Cook, stirring, until sauce is thickened, 2-3 minutes. Taste and season with [INGREDIENT:ceb20772:singular] and [INGREDIENT:b3f952d5:singular].

6

Meanwhile, toast buns in oven or toaster oven until golden, 3-5 minutes. Divide toasted buns between plates and fill with as much BBQ [INGREDIENT:09964dde:singular] as you’d like. Top with pickled onion and hot sauce. Serve with sweet potato wedges on the side.

originalInstructions:
1

Preheat oven to 450 degrees. Wash and dry all produce. Cut sweet potatoes into ½-inch-thick wedges. Toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 20-25 minutes.

2

Meanwhile, halve and peel onion. Slice as thinly as possible until you have ¼ cup (½ cup for 4 servings); finely chop remaining onion. Peel and finely chop garlic. Halve lime; squeeze juice into a small bowl. Halve buns. Add 1 TBSP butter (2 TBSP for 4) to a separate small microwave-safe bowl; microwave until melted, 30 seconds. Brush onto cut sides of buns.

3

To bowl with lime juice, add sliced onion, ¼ tsp sugar (½ tsp for 4 servings), and a pinch of salt. Stir to combine; set aside to quick-pickle.

4

Heat a drizzle of oil in a large pan over medium-high heat. Add chopped onion and season with salt and pepper. Cook, stirring, until softened, 4-5 minutes. Add garlic and cook until fragrant, 30 seconds more. Add pork and season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.

5

While pork cooks, in a third small bowl, combine BBQ sauce, pickling liquid from onion, 3 TBSP ketchup (6 TBSP for 4 servings), ½ tsp sugar (1 tsp for 4), and ¼ cup water (⅓ cup for 4). Once pork is cooked through, add BBQ sauce mixture to pan. Cook, stirring, until sauce is thickened, 2-3 minutes. Taste and season with salt and pepper.

6

Meanwhile, toast buns in oven or toaster oven until golden, 3-5 minutes. Divide toasted buns between plates and fill with as much BBQ pork as you’d like. Top with pickled onion and hot sauce. Serve with sweet potato wedges on the side.


id: 53018
name: Bigos (Hunters Stew)
categoryId: 09964dde
cuisineId: 60ee0bc6
thumbnail: https://www.themealdb.com/images/media/meals/md8w601593348504.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Preheat the oven to 350 degrees F (175 degrees C).

Heat a large pot over medium heat. Add the [INGREDIENT:7813258e:singular] and [INGREDIENT:168e9ebd:singular]; cook and stir until the [INGREDIENT:7813258e:singular] has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.

Coat the cubes of [INGREDIENT:09964dde:singular] lightly with [INGREDIENT:61f29829:singular] and fry them in the [INGREDIENT:7813258e:singular] drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the [INGREDIENT:09964dde:singular] to the casserole. Add the [INGREDIENT:ccf6184e:singular], [INGREDIENT:cf4c2232:singular], carrots, fresh [INGREDIENT:96518056:plural], [INGREDIENT:b3188ada:singular] and [INGREDIENT:52381cef:singular]. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.

Deglaze the pan by pouring in the [INGREDIENT:07d4b2aa:singular] and stirring to loosen all of the bits of food and [INGREDIENT:61f29829:singular] that are stuck to the bottom. Season with the [INGREDIENT:00b6e025:singular], [INGREDIENT:6862efb4:singular], [INGREDIENT:c0e5d9a6:singular], [INGREDIENT:de2c9f88:singular], salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.

Mix in the dried [INGREDIENT:96518056:plural], hot pepper sauce, [INGREDIENT:8df0e7bb:singular], [INGREDIENT:168f7b36:singular], tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.

Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

originalInstructions:
Preheat the oven to 350 degrees F (175 degrees C).

Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.

Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.

Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.

Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.

Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.


id: 53036
name: Boxty Breakfast
categoryId: 09964dde
cuisineId: 25c01ee9
thumbnail: https://www.themealdb.com/images/media/meals/naqyel1608588563.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
STEP 1
Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the [INGREDIENT:e1a1f0be:plural], grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated [INGREDIENT:e1a1f0be:plural] as you can using a clean tea towel. Mash the boiled [INGREDIENT:e1a1f0be:plural], then mix with the grated potato, [INGREDIENT:ca4c9747:plural] and flour.

STEP 2
Whisk the [INGREDIENT:11520c1c:singular] in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the [INGREDIENT:586039a1:singular]. Fold into the potato mix.

STEP 3
Heat a large non-stick frying pan over a medium heat, then add 1 tbsp [INGREDIENT:d74fdde2:singular] and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more [INGREDIENT:d74fdde2:singular] and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.

STEP 4
Heat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of [INGREDIENT:d74fdde2:singular] and a little oil, then fry for about 5 mins until softened. Grill the [INGREDIENT:7813258e:singular], then pile onto a plate and keep warm. Stack up the boxty, [INGREDIENT:7813258e:singular] and [INGREDIENT:0e931208:singular], and serve the tomatoes on the side.

originalInstructions:
STEP 1
Before you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.

STEP 2
Whisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.

STEP 3
Heat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.

STEP 4
Heat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then fry for about 5 mins until softened. Grill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.


id: 53037
name: Coddled pork with cider
categoryId: 09964dde
cuisineId: 25c01ee9
thumbnail: https://www.themealdb.com/images/media/meals/7vpsfp1608588991.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
STEP 1
Heat the [INGREDIENT:d74fdde2:singular] in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan.

STEP 2
Tip the [INGREDIENT:7813258e:singular], carrot, [INGREDIENT:e1a1f0be:plural] and [INGREDIENT:34221a2c:singular] into the pan, then gently fry until slightly coloured. Stir in the [INGREDIENT:b3188ada:singular], sit the chops back on top, add the [INGREDIENT:00b6e025:singular], then pour over the [INGREDIENT:8473f145:singular] and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender.

STEP 3
Serve at the table spooned straight from the dish.

originalInstructions:
STEP 1
Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan.

STEP 2
Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to gently simmer for 20 mins until the pork is cooked through and the vegetables are tender.

STEP 3
Serve at the table spooned straight from the dish.


id: 52959
name: Baked salmon with fennel & tomatoes
categoryId: f57611ad
cuisineId: 9e94c370
thumbnail: https://www.themealdb.com/images/media/meals/1548772327.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the [INGREDIENT:14fc1509:singular] and set aside. Cut the [INGREDIENT:14fc1509:singular] bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the [INGREDIENT:14fc1509:singular] fronds roughly, then mix with the [INGREDIENT:ad74d421:singular] and [INGREDIENT:3f24e567:singular] zest.

Spread the drained [INGREDIENT:14fc1509:singular] over a shallow ovenproof dish, then add the tomatoes. Drizzle with [INGREDIENT:6e95889f:singular], then bake for 10 mins. Nestle the [INGREDIENT:180fd182:singular] among the veg, sprinkle with [INGREDIENT:3f24e567:singular] juice, then bake 15 mins more until the fish is just cooked. Scatter over the [INGREDIENT:ad74d421:singular] and serve.

originalInstructions:
Heat oven to 180C/fan 160C/gas 4. Trim the fronds from the fennel and set aside. Cut the fennel bulbs in half, then cut each half into 3 wedges. Cook in boiling salted water for 10 mins, then drain well. Chop the fennel fronds roughly, then mix with the parsley and lemon zest.

Spread the drained fennel over a shallow ovenproof dish, then add the tomatoes. Drizzle with olive oil, then bake for 10 mins. Nestle the salmon among the veg, sprinkle with lemon juice, then bake 15 mins more until the fish is just cooked. Scatter over the parsley and serve.


id: 52819
name: Cajun spiced fish tacos
categoryId: f57611ad
cuisineId: 0195dffd
thumbnail: https://www.themealdb.com/images/media/meals/uvuyxu1503067369.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Cooking in a [INGREDIENT:efa3a90e:singular] spice and [INGREDIENT:1d84c8c0:singular] 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.

On a large plate, mix the [INGREDIENT:efa3a90e:singular] spice and [INGREDIENT:1d84c8c0:singular] with a little seasoning and use to coat the fish all over.

Heat 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.

Meanwhile, prepare the dressing by combining all the ingredients with a little seasoning.
Soften the tortillas by heating in the microwave for 5-10 seconds. Pile high with the [INGREDIENT:6118fda2:singular], lettuce and spring onion, add a spoonful of [INGREDIENT:0143c1e8:singular], top with large flakes of fish and drizzle over the dressing.

originalInstructions:
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.

On a large plate, mix the cajun spice and cayenne pepper with a little seasoning and use to coat the fish all over.

Heat 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.

Meanwhile, prepare the dressing by combining all the ingredients with a little seasoning.
Soften 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.


id: 52944
name: Escovitch Fish
categoryId: f57611ad
cuisineId: a94445dc
thumbnail: https://www.themealdb.com/images/media/meals/1520084413.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Rinse fish; rub with lemon or [INGREDIENT:67c0ecaf:singular], seasoned with salt and [INGREDIENT:b3f952d5:singular] or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.

In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
Add, bay leave, [INGREDIENT:ccf6184e:singular] and [INGREDIENT:6f4ec514:singular], stir-fry for about a minute making sure the [INGREDIENT:ccf6184e:singular] does not burn
Then add [INGREDIENT:cf4c2232:singular], bell peppers, [INGREDIENT:306c0a0e:singular], [INGREDIENT:68bfe2fd:singular], [INGREDIENT:ada15bd1:singular], all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and [INGREDIENT:b3f952d5:singular] according to preference. Let it simmer for about 2 more minutes. 

Discard bay leave, [INGREDIENT:306c0a0e:singular] spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.

originalInstructions:
Rinse fish; rub with lemon or lime, seasoned with salt and pepper or use your favorite seasoning. I used creole seasoning. Set aside or place in the oven to keep it warm until sauce is ready.

In large skillet heat oil over medium heat, until hot, add the fish, cook each side- for about 5-7 minutes until cooked through and crispy on both sides. Remove fish and set aside. Drain oil and leave about 2-3 tablespoons of oil
Add, bay leave, garlic and ginger, stir-fry for about a minute making sure the garlic does not burn
Then add onion, bell peppers, thyme, scotch bonnet, sugar, all spice-continue stirring for about 2-3 minutes. Add vinegar, mix an adjust salt and pepper according to preference. Let it simmer for about 2 more minutes. 

Discard bay leave, thyme spring and serve over fish with a side of this bammy. You may make the sauce about 2 days in advance.


id: 53043
name: Fish fofos
categoryId: f57611ad
cuisineId: f380785d
thumbnail: https://www.themealdb.com/images/media/meals/a15wsa1614349126.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
STEP 1

Put the fish into a lidded pan and pour over enough water to cover. Bring to a simmer and gently poach for 10 minutes over a low heat with the lid on. Drain and flake the fish.

STEP 2

Put the fish, potato, [INGREDIENT:30e36d28:singular], [INGREDIENT:49ffd479:singular], cumin, black [INGREDIENT:b3f952d5:singular], [INGREDIENT:ccf6184e:singular] and [INGREDIENT:6f4ec514:singular] in a large bowl. Season, add the rice [INGREDIENT:61f29829:singular], mix well and break in 1 egg. Stir the mixture and divide into 15, then form into small logs. Break the remaining [INGREDIENT:ab92d9fa:plural] into a bowl and whisk lightly. Put the [INGREDIENT:3d51dcc7:plural] into another bowl. Dip each fofo in the beaten egg followed by the breadcrumb mixture. Chill for 20 minutes.

STEP 3

Heat 1cm of oil in a large frying pan over a medium heat. Fry the fofos in batches for 2 minutes on each side, turning gently to get an even golden brown colour all over. Drain on kitchen paper and repeat with the remaining fofos.

STEP 4

For the onion salad, mix together the onion, [INGREDIENT:49ffd479:singular] and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.

originalInstructions:
STEP 1

Put the fish into a lidded pan and pour over enough water to cover. Bring to a simmer and gently poach for 10 minutes over a low heat with the lid on. Drain and flake the fish.

STEP 2

Put the fish, potato, green chilli, coriander, cumin, black pepper, garlic and ginger in a large bowl. Season, add the rice flour, mix well and break in 1 egg. Stir the mixture and divide into 15, then form into small logs. Break the remaining eggs into a bowl and whisk lightly. Put the breadcrumbs into another bowl. Dip each fofo in the beaten egg followed by the breadcrumb mixture. Chill for 20 minutes.

STEP 3

Heat 1cm of oil in a large frying pan over a medium heat. Fry the fofos in batches for 2 minutes on each side, turning gently to get an even golden brown colour all over. Drain on kitchen paper and repeat with the remaining fofos.

STEP 4

For the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.


id: 52802
name: Fish pie
categoryId: f57611ad
cuisineId: 9e94c370
thumbnail: https://www.themealdb.com/images/media/meals/ysxwuq1487323065.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
01.Put the potatoes in a large pan of cold salted water and bring to the boil. Lower the heat, cover, then simmer gently for 15 minutes until tender. Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water. Mash with 1 tbsp [INGREDIENT:6e95889f:singular], then season.
02.Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil. Remove from the heat, cover and stand for 3 minutes. Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones.
03.Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds. Gradually stir in 200-250ml of the reserved milk (discard the rest). Grate in [INGREDIENT:3d7d2015:singular], season, then bubble until thick. Stir in the cream.
04.Preheat the oven to 190°C/fan170°C/gas 5. Grate the artichokes and add to the dish with the [INGREDIENT:349a7344:singular], [INGREDIENT:d7f00321:plural] and herbs. Stir the [INGREDIENT:3f24e567:singular] zest and juice into the sauce, then pour over. Mix gently with a wooden spoon.
05.Spoon the mash onto the fish mixture, then use a fork to make peaks, which will crisp and brown as it cooks. Sprinkle over the cheese, then bake for 35-40 minutes until golden and bubbling. Serve with wilted greens.

originalInstructions:
01.Put the potatoes in a large pan of cold salted water and bring to the boil. Lower the heat, cover, then simmer gently for 15 minutes until tender. Drain, then return to the pan over a low heat for 30 seconds to drive off any excess water. Mash with 1 tbsp olive oil, then season.
02.Meanwhile put the milk in a large sauté pan, add the fish and bring to the boil. Remove from the heat, cover and stand for 3 minutes. Remove the fish (reserving the milk) and pat dry with kitchen paper, then gently flake into an ovenproof dish, discarding the skin and any bones.
03.Heat the remaining oil in a pan, stir in the flour and cook for 30 seconds. Gradually stir in 200-250ml of the reserved milk (discard the rest). Grate in nutmeg, season, then bubble until thick. Stir in the cream.
04.Preheat the oven to 190°C/fan170°C/gas 5. Grate the artichokes and add to the dish with the leek, prawns and herbs. Stir the lemon zest and juice into the sauce, then pour over. Mix gently with a wooden spoon.
05.Spoon the mash onto the fish mixture, then use a fork to make peaks, which will crisp and brown as it cooks. Sprinkle over the cheese, then bake for 35-40 minutes until golden and bubbling. Serve with wilted greens.


id: 53080
name: Blini Pancakes
categoryId: 9c62ad1f
cuisineId: 11eb6dd2
thumbnail: https://www.themealdb.com/images/media/meals/0206h11699013358.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
In a large bowl, whisk together 1/2 cup [INGREDIENT:0eb7c23d:singular] [INGREDIENT:61f29829:singular], 2/3 cup all-purpose [INGREDIENT:61f29829:singular], 1/2 teaspoon [INGREDIENT:ceb20772:singular], and 1 teaspoon [INGREDIENT:9c935c3b:singular].

Make a well in the center and pour in 1 cup warm [INGREDIENT:ecbdb882:singular], whisking until the batter is smooth.

Cover the bowl and let the batter rise until doubled, about 1 hour.

Enrich and Rest the Batter
Stir 2 tablespoons melted [INGREDIENT:d74fdde2:singular] and 1 [INGREDIENT:0e931208:singular] yolk into the batter.

In a separate bowl, whisk 1 [INGREDIENT:0e931208:singular] white until stiff, but not dry.

Fold the whisked [INGREDIENT:0e931208:singular] white into the batter.

Cover the bowl and let the batter stand 20 minutes.

Pan-Fry the Blini
Heat [INGREDIENT:d74fdde2:singular] in a large nonstick skillet over medium heat.

Drop quarter-sized dollops of batter into the pan, being careful not to overcrowd the pan. Cook for about 1 minute or until bubbles form.

Turn and cook for about 30 additional seconds.

Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep warm. Add more [INGREDIENT:d74fdde2:singular] to the pan and repeat the frying process with the remaining batter.

originalInstructions:
In a large bowl, whisk together 1/2 cup buckwheat flour, 2/3 cup all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon yeast.

Make a well in the center and pour in 1 cup warm milk, whisking until the batter is smooth.

Cover the bowl and let the batter rise until doubled, about 1 hour.

Enrich and Rest the Batter
Stir 2 tablespoons melted butter and 1 egg yolk into the batter.

In a separate bowl, whisk 1 egg white until stiff, but not dry.

Fold the whisked egg white into the batter.

Cover the bowl and let the batter stand 20 minutes.

Pan-Fry the Blini
Heat butter in a large nonstick skillet over medium heat.

Drop quarter-sized dollops of batter into the pan, being careful not to overcrowd the pan. Cook for about 1 minute or until bubbles form.

Turn and cook for about 30 additional seconds.

Remove the finished blini onto a plate and cover them with a clean kitchen towel to keep warm. Add more butter to the pan and repeat the frying process with the remaining batter.


id: 52914
name: Boulangère Potatoes
categoryId: 9c62ad1f
cuisineId: 64e12ab6
thumbnail: https://www.themealdb.com/images/media/meals/qywups1511796761.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Heat oven to 200C/fan 180C/gas 6. Fry the [INGREDIENT:5c1696fb:plural] and [INGREDIENT:306c0a0e:singular] sprigs in the oil until softened and lightly coloured (about 5 mins).
Spread a layer of [INGREDIENT:e1a1f0be:plural] over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few [INGREDIENT:5c1696fb:plural] (see picture, above) and continue layering, finishing with a layer of [INGREDIENT:e1a1f0be:plural]. Pour over the stock and bake for 50-60 mins until the [INGREDIENT:e1a1f0be:plural] are cooked and the top is golden and crisp.

originalInstructions:
Heat oven to 200C/fan 180C/gas 6. Fry the onions and thyme sprigs in the oil until softened and lightly coloured (about 5 mins).
Spread a layer of potatoes over the base of a 1.5-litre oiled gratin dish. Sprinkle over a few onions (see picture, above) and continue layering, finishing with a layer of potatoes. Pour over the stock and bake for 50-60 mins until the potatoes are cooked and the top is golden and crisp.


id: 52913
name: Brie wrapped in prosciutto & brioche
categoryId: 9c62ad1f
cuisineId: 64e12ab6
thumbnail: https://www.themealdb.com/images/media/meals/qqpwsy1511796276.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Mix the flour, 1 tsp salt, [INGREDIENT:53c20400:singular], [INGREDIENT:9c935c3b:singular], [INGREDIENT:ecbdb882:singular] and [INGREDIENT:ab92d9fa:plural] together in a mixer using the dough attachment for 5 mins until the dough is smooth. Add the [INGREDIENT:d74fdde2:singular] and mix for a further 4 mins on medium speed. Scrape the dough bowl and mix again for 1 min. Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using.
Wrap the [INGREDIENT:464ec384:singular] in the [INGREDIENT:baf6c0ef:singular] and set aside. Turn out the dough onto a lightly floured surface. Roll into a 25cm circle. Place the wrapped [INGREDIENT:464ec384:singular] in the middle of the circle and fold the edges in neatly. Put the parcel onto a baking tray lined with baking parchment and brush with beaten egg. Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a further 30 mins. Leave to rise for 1 hr at room temperature. Heat oven to 200C/180C fan/gas 6, then bake for 22 mins. Serve warm.

originalInstructions:
Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs together in a mixer using the dough attachment for 5 mins until the dough is smooth. Add the butter and mix for a further 4 mins on medium speed. Scrape the dough bowl and mix again for 1 min. Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using.
Wrap the Brie in the prosciutto and set aside. Turn out the dough onto a lightly floured surface. Roll into a 25cm circle. Place the wrapped Brie in the middle of the circle and fold the edges in neatly. Put the parcel onto a baking tray lined with baking parchment and brush with beaten egg. Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a further 30 mins. Leave to rise for 1 hr at room temperature. Heat oven to 200C/180C fan/gas 6, then bake for 22 mins. Serve warm.


id: 53060
name: Burek
categoryId: 9c62ad1f
cuisineId: 340f4437
thumbnail: https://www.themealdb.com/images/media/meals/tkxquw1628771028.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Fry the finely chopped onions and minced meat in [INGREDIENT:c5af0543:singular]. Add the [INGREDIENT:ceb20772:singular] and [INGREDIENT:b3f952d5:singular]. Grease a round baking tray and put a layer of pastry in it. Cover with a thin layer of filling and cover this with another layer of [INGREDIENT:d0410ada:singular] which must be well coated in [INGREDIENT:c5af0543:singular]. Put another layer of filling and cover with pastry. When you have five or six layers, cover with [INGREDIENT:d0410ada:singular], bake at 200ºC/392ºF for half an hour and cut in quarters and serve.

originalInstructions:
Fry the finely chopped onions and minced meat in oil. Add the salt and pepper. Grease a round baking tray and put a layer of pastry in it. Cover with a thin layer of filling and cover this with another layer of filo pastry which must be well coated in oil. Put another layer of filling and cover with pastry. When you have five or six layers, cover with filo pastry, bake at 200ºC/392ºF for half an hour and cut in quarters and serve.


id: 52977
name: Corba
categoryId: 9c62ad1f
cuisineId: 7a74a6bc
thumbnail: https://www.themealdb.com/images/media/meals/58oia61564916529.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Pick through your [INGREDIENT:3afbc2e8:plural] for any foreign debris, rinse them 2 or 3 times, drain, and set aside.  Fair warning, this will probably turn your [INGREDIENT:3afbc2e8:plural] into a solid block that you’ll have to break up later
In a large pot over medium-high heat, sauté the olive oil and the [INGREDIENT:cf4c2232:singular] with a pinch of salt for about 3 minutes, then add the [INGREDIENT:186a8b72:plural] and cook for another 3 minutes.
Add the tomato paste and stir it around for around 1 minute. Now add the [INGREDIENT:9ac7c6b4:singular], [INGREDIENT:de2c9f88:singular], [INGREDIENT:8b823f49:singular], [INGREDIENT:306c0a0e:singular], [INGREDIENT:c097a39d:singular], 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.
Immediately add the [INGREDIENT:3afbc2e8:plural], [INGREDIENT:9460370b:singular], broth, and salt. Bring the soup to a (gentle) boil.
After it has come to a boil, reduce heat to medium-low, cover the pot halfway, and cook for 15-20 minutes or until the [INGREDIENT:3afbc2e8:plural] have fallen apart and the [INGREDIENT:186a8b72:plural] are completely cooked.
After the soup has cooked and the [INGREDIENT:3afbc2e8:plural] 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.
Serve 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.

originalInstructions:
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
In 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.
Add 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.
Immediately add the lentils, water, broth, and salt. Bring the soup to a (gentle) boil.
After 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.
After 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.
Serve 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.


id: 52842
name: Broccoli & Stilton soup
categoryId: c49a532a
cuisineId: 9e94c370
thumbnail: https://www.themealdb.com/images/media/meals/tvvxpv1511191952.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Heat the [INGREDIENT:464c7241:singular] in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.

Add the [INGREDIENT:d48bac36:singular], [INGREDIENT:349a7344:singular], potato and a knob of [INGREDIENT:d74fdde2:singular]. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.

Pour in the stock and add any chunky bits of [INGREDIENT:fb8da64f:singular] stalk. Cook for 10 – 15 minutes until all the vegetables are soft.

Add the rest of the [INGREDIENT:fb8da64f:singular] and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.

originalInstructions:
Heat the rapeseed oil in a large saucepan and then add the onions. Cook on a medium heat until soft. Add a splash of water if the onions start to catch.

Add the celery, leek, potato and a knob of butter. Stir until melted, then cover with a lid. Allow to sweat for 5 minutes. Remove the lid.

Pour in the stock and add any chunky bits of broccoli stalk. Cook for 10 – 15 minutes until all the vegetables are soft.

Add the rest of the broccoli and cook for a further 5 minutes. Carefully transfer to a blender and blitz until smooth. Stir in the stilton, allowing a few lumps to remain. Season with black pepper and serve.


id: 52840
name: Clam chowder
categoryId: c49a532a
cuisineId: 7c994c3f
thumbnail: https://www.themealdb.com/images/media/meals/rvtvuw1511190488.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Rinse the [INGREDIENT:0940caca:plural] in several changes of cold water and drain well. Tip the [INGREDIENT:0940caca:plural] into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the [INGREDIENT:0940caca:plural] have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the [INGREDIENT:0940caca:plural] from their shells – reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
Heat the [INGREDIENT:d74fdde2:singular] in the same pan and sizzle the [INGREDIENT:7813258e:singular] for 3-4 mins until it starts to brown. Stir in the [INGREDIENT:cf4c2232:singular], [INGREDIENT:306c0a0e:singular] and bay and cook everything gently for 10 mins until the [INGREDIENT:cf4c2232:singular] is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the [INGREDIENT:ecbdb882:singular] and the cream.
Throw in the [INGREDIENT:e1a1f0be:plural], bring everything to a simmer and leave to bubble away gently for 10 mins or until the [INGREDIENT:e1a1f0be:plural] are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken – you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the [INGREDIENT:ad74d421:singular] just before ladling into bowls or hollowed-out crusty rolls.

originalInstructions:
Rinse the clams in several changes of cold water and drain well. Tip the clams into a large pan with 500ml of water. Cover, bring to the boil and simmer for 2 mins until the clams have just opened. Tip the contents of the pan into a colander over a bowl to catch the clam stock. When cool enough to handle, remove the clams from their shells – reserving a handful of empty shells for presentation if you want. Strain the clam stock into a jug, leaving any grit in the bottom of the bowl. You should have around 800ml stock.
Heat the butter in the same pan and sizzle the bacon for 3-4 mins until it starts to brown. Stir in the onion, thyme and bay and cook everything gently for 10 mins until the onion is soft and golden. Scatter over the flour and stir in to make a sandy paste, cook for 2 mins more, then gradually stir in the clam stock then the milk and the cream.
Throw in the potatoes, bring everything to a simmer and leave to bubble away gently for 10 mins or until the potatoes are cooked. Use a fork to crush a few of the potato chunks against the side of the pan to help thicken – you still want lots of defined chunks though. Stir through the clam meat and the few clam shells, if you've gone down that route, and simmer for a minute to reheat. Season with plenty of black pepper and a little salt, if needed, then stir through the parsley just before ladling into bowls or hollowed-out crusty rolls.


id: 52779
name: Cream Cheese Tart
categoryId: c49a532a
cuisineId: 7c994c3f
thumbnail: https://www.themealdb.com/images/media/meals/wurrux1468416624.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Crust: make a dough from 250g [INGREDIENT:61f29829:singular] (I like mixing different flours like plain and wholegrain spelt [INGREDIENT:61f29829:singular]), 125g [INGREDIENT:d74fdde2:singular], 1 [INGREDIENT:0e931208:singular] and a pinch of [INGREDIENT:ceb20772:singular], press it into a tart form and place it in the fridge. Filling: stir 300g cream [INGREDIENT:fea0f1f6:singular] and 100ml [INGREDIENT:ecbdb882:singular] until smooth, add in 3 [INGREDIENT:ab92d9fa:plural], 100g grated [INGREDIENT:33196d4b:singular] and season with [INGREDIENT:ceb20772:singular], pepper and nutmeg. Take the crust out of the fridge and prick the bottom with a fork. Pour in the filling and bake at 175 degrees C for about 25 minutes. Cover the tart with some aluminium foil after half the time. In the mean time, slice about 350g mini tomatoes. In a small pan heat 3tbsp olive oil, 3tbsp [INGREDIENT:5143d4e6:singular], 1 tbsp [INGREDIENT:b60eb83b:singular], [INGREDIENT:ceb20772:singular] and pepper and combine well. Pour over the tomato slices and mix well. With a spoon, place the tomato slices on the tart, avoiding too much liquid on it. Decorate with [INGREDIENT:6862efb4:singular] leaves and enjoy

originalInstructions:
Crust: make a dough from 250g flour (I like mixing different flours like plain and wholegrain spelt flour), 125g butter, 1 egg and a pinch of salt, press it into a tart form and place it in the fridge. Filling: stir 300g cream cheese and 100ml milk until smooth, add in 3 eggs, 100g grated parmesan cheese and season with salt, pepper and nutmeg. Take the crust out of the fridge and prick the bottom with a fork. Pour in the filling and bake at 175 degrees C for about 25 minutes. Cover the tart with some aluminium foil after half the time. In the mean time, slice about 350g mini tomatoes. In a small pan heat 3tbsp olive oil, 3tbsp white vinegar, 1 tbsp honey, salt and pepper and combine well. Pour over the tomato slices and mix well. With a spoon, place the tomato slices on the tart, avoiding too much liquid on it. Decorate with basil leaves and enjoy


id: 52841
name: Creamy Tomato Soup
categoryId: c49a532a
cuisineId: 9e94c370
thumbnail: https://www.themealdb.com/images/media/meals/stpuws1511191310.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Put the oil, [INGREDIENT:5c1696fb:plural], [INGREDIENT:d48bac36:singular], [INGREDIENT:186a8b72:plural], [INGREDIENT:e1a1f0be:plural] and bay leaves in a big casserole dish, or two saucepans. Fry gently until the [INGREDIENT:5c1696fb:plural] are softened – about 10-15 mins. Fill the kettle and boil it.
Stir in the tomato purée, [INGREDIENT:ada15bd1:singular], vinegar, [INGREDIENT:647d7a47:plural] and [INGREDIENT:152fe46f:singular], then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more [INGREDIENT:ada15bd1:singular] if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls with cheesy sausage rolls.

originalInstructions:
Put the oil, onions, celery, carrots, potatoes and bay leaves in a big casserole dish, or two saucepans. Fry gently until the onions are softened – about 10-15 mins. Fill the kettle and boil it.
Stir in the tomato purée, sugar, vinegar, chopped tomatoes and passata, then crumble in the stock cubes. Add 1 litre boiling water and bring to a simmer. Cover and simmer for 15 mins until the potato is tender, then remove the bay leaves. Purée with a stick blender (or ladle into a blender in batches) until very smooth. Season to taste and add a pinch more sugar if it needs it. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
To serve, reheat the soup, stirring in the milk – try not to let it boil. Serve in small bowls with cheesy sausage rolls.


id: 52942
name: Roast fennel and aubergine paella
categoryId: 792fec82
cuisineId: 4757b7df
thumbnail: https://www.themealdb.com/images/media/meals/1520081754.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
1 Put the [INGREDIENT:14fc1509:singular], aubergine, pepper and courgette in a roasting tray. Add a glug of olive oil, season with [INGREDIENT:ceb20772:singular] 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.

2 Meanwhile, heat a paella pan or large frying pan over a low– medium heat and add a glug of olive oil. Sauté the [INGREDIENT:cf4c2232:singular] for 8–10 minutes until softened. Increase the heat to medium and stir in the rice, [INGREDIENT:de2c9f88:singular] and [INGREDIENT:5a00f9ef:singular]. Cook for around 1 minute to start toasting the rice, then add the [INGREDIENT:52f053d4:singular]. 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.

3 Stir in the peas, add some seasoning, then gently mix in the roasted veg. Pour over the remaining stock, arrange the [INGREDIENT:3f24e567:singular] wedges on top and cover with a lid or some aluminium foil. Cook for a further 10 minutes.

4 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 [INGREDIENT:ad74d421:singular] and serving.

originalInstructions:
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.

2 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.

3 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.

4 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.


id: 52794
name: Vegan Chocolate Cake
categoryId: 792fec82
cuisineId: 7c994c3f
thumbnail: https://www.themealdb.com/images/media/meals/qxutws1486978099.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Simply mix all dry ingredients with wet ingredients and blend altogether. Bake for 45 min on 180 degrees. Decorate with some melted vegan chocolate 

originalInstructions:
Simply mix all dry ingredients with wet ingredients and blend altogether. Bake for 45 min on 180 degrees. Decorate with some melted vegan chocolate 


id: 52775
name: Vegan Lasagna
categoryId: 792fec82
cuisineId: 2267860f
thumbnail: https://www.themealdb.com/images/media/meals/rvxxuy1468312893.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
1) Preheat oven to 180 degrees celcius. 
2) Boil vegetables for 5-7 minutes, until soft. Add lentils and bring to a gentle simmer, adding a stock cube if desired. Continue cooking and stirring until the lentils are soft, which should take about 20 minutes. 
3) Blanch [INGREDIENT:76aba95c:singular] leaves for a few minutes in a pan, before removing and setting aside. 
4) Top up the pan with water and cook the [INGREDIENT:c5a40c8f:plural]. When cooked, drain and set aside.
5) To make the sauce, melt the butter and add the [INGREDIENT:61f29829:singular], then gradually add the [INGREDIENT:ef33228f:singular] along with the [INGREDIENT:7f3b6b90:singular] and the [INGREDIENT:e968447e:singular]. Cook and stir until smooth and then assemble the lasagne as desired in a baking dish. 
6) Bake in the preheated oven for about 25 minutes.

originalInstructions:
1) Preheat oven to 180 degrees celcius. 
2) Boil vegetables for 5-7 minutes, until soft. Add lentils and bring to a gentle simmer, adding a stock cube if desired. Continue cooking and stirring until the lentils are soft, which should take about 20 minutes. 
3) Blanch spinach leaves for a few minutes in a pan, before removing and setting aside. 
4) Top up the pan with water and cook the lasagne sheets. When cooked, drain and set aside.
5) To make the sauce, melt the butter and add the flour, then gradually add the soya milk along with the mustard and the vinegar. Cook and stir until smooth and then assemble the lasagne as desired in a baking dish. 
6) Bake in the preheated oven for about 25 minutes.


id: 52807
name: Baingan Bharta
categoryId: 2b65cd61
cuisineId: 972ae526
thumbnail: https://www.themealdb.com/images/media/meals/urtpqw1487341253.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Rinse the baingan (eggplant or [INGREDIENT:b1a9a725:singular]) in water. Pat dry with a kitchen napkin. Apply some [INGREDIENT:c5af0543:singular] all over and
keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get
the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly
cooked. You could also embed some [INGREDIENT:ccf6184e:singular] cloves in the baingan and then roast it.
2. Roast the [INGREDIENT:b1a9a725:singular] till its completely cooked and tender. With a knife check the doneness. The knife should slid
easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools
down.
3. You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.
Use natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.
4. Make small cuts on the baingan with a knife. Place the red hot charcoal in the same plate where the roasted
[INGREDIENT:b1a9a725:singular] is kept. Add a few drops of [INGREDIENT:c5af0543:singular] on the charcoal. The charcoal would begin to smoke.
5. As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the
charcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will
become. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is
cooked, just like the way we do for Dal Tadka.
6. Peel the skin from the roasted and smoked eggplant.
7. Chop the cooked eggplant finely or you can even mash it.
8. In a kadai or pan, heat [INGREDIENT:c5af0543:singular]. Then add finely chopped onions and [INGREDIENT:ccf6184e:singular].
9. Saute the onions till translucent. Don't brown them.
10. Add chopped green chilies and saute for a minute.
11. Add the chopped [INGREDIENT:53f8d641:plural] and mix it well.
12. Bhuno (saute) the [INGREDIENT:53f8d641:plural] till the [INGREDIENT:c5af0543:singular] starts separating from the mixture.
13. Now add the red chili powder. Stir and mix well.
14. Add the chopped cooked baingan.
15. Stir and mix the chopped baingan very well with the [INGREDIENT:cf4c2232:singular]­tomato masala mixture.
16. Season with [INGREDIENT:ceb20772:singular]. Stir and saute for some more 4 to 5 minutes more.
17. Finally stir in the [INGREDIENT:bcac23d5:plural] with the baingan bharta or garnish it with them. Serve Baingan Bharta with
phulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.

originalInstructions:
Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and
keep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get
the smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly
cooked. You could also embed some garlic cloves in the baingan and then roast it.
2. Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid
easily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools
down.
3. You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.
Use natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.
4. Make small cuts on the baingan with a knife. Place the red hot charcoal in the same plate where the roasted
aubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.
5. As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the
charcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will
become. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is
cooked, just like the way we do for Dal Tadka.
6. Peel the skin from the roasted and smoked eggplant.
7. Chop the cooked eggplant finely or you can even mash it.
8. In a kadai or pan, heat oil. Then add finely chopped onions and garlic.
9. Saute the onions till translucent. Don't brown them.
10. Add chopped green chilies and saute for a minute.
11. Add the chopped tomatoes and mix it well.
12. Bhuno (saute) the tomatoes till the oil starts separating from the mixture.
13. Now add the red chili powder. Stir and mix well.
14. Add the chopped cooked baingan.
15. Stir and mix the chopped baingan very well with the onion­tomato masala mixture.
16. Season with salt. Stir and saute for some more 4 to 5 minutes more.
17. Finally stir in the coriander leaves with the baingan bharta or garnish it with them. Serve Baingan Bharta with
phulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.


id: 53078
name: Beetroot Soup (Borscht)
categoryId: 2b65cd61
cuisineId: f4e2db23
thumbnail: https://www.themealdb.com/images/media/meals/zadvgb1699012544.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Chop the [INGREDIENT:d8063b8f:singular], add [INGREDIENT:9460370b:singular] and stock cube and cook for 15mins. Add the other ingredients and boil until soft. Finally add the beans and cook for 5mins. Serve in the soup pot.

originalInstructions:
Chop the beetroot, add water and stock cube and cook for 15mins. Add the other ingredients and boil until soft. Finally add the beans and cook for 5mins. Serve in the soup pot.


id: 53077
name: Cabbage Soup (Shchi)
categoryId: 2b65cd61
cuisineId: 11eb6dd2
thumbnail: https://www.themealdb.com/images/media/meals/60oc3k1699009846.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Add the butter to a large Dutch oven or other heavy-duty pot over medium heat. When the butter has melted, add the [INGREDIENT:cf4c2232:singular] and sauté until translucent.
Add the [INGREDIENT:b3188ada:singular], carrot, and [INGREDIENT:d48bac36:singular]. Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.
Add the [INGREDIENT:00b6e025:singular] and [INGREDIENT:a394f938:singular] and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes.
Add the [INGREDIENT:e1a1f0be:plural] and bring it back to a boil over high heat. Reduce the heat to low and simmer, covered, until the [INGREDIENT:e1a1f0be:plural] are tender, about 10 minutes.
Add the [INGREDIENT:53f8d641:plural] (or undrained canned [INGREDIENT:53f8d641:plural]) and bring the soup back to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 5 minutes. Season to taste with salt and pepper.
emove and discard the [INGREDIENT:00b6e025:singular] from the pot.
Serve topped with fresh [INGREDIENT:1e3bbd7d:singular] and fresh [INGREDIENT:94d6c2b7:singular].

originalInstructions:
Add the butter to a large Dutch oven or other heavy-duty pot over medium heat. When the butter has melted, add the onion and sauté until translucent.
Add the cabbage, carrot, and celery. Sauté until the vegetables begin to soften, stirring frequently, about 3 minutes.
Add the bay leaf and vegetable stock and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the vegetables are crisp-tender, about 15 minutes.
Add the potatoes and bring it back to a boil over high heat. Reduce the heat to low and simmer, covered, until the potatoes are tender, about 10 minutes.
Add the tomatoes (or undrained canned tomatoes) and bring the soup back to a boil over high heat. Reduce the heat to low and simmer, uncovered, for 5 minutes. Season to taste with salt and pepper.
emove and discard the bay leaf from the pot.
Serve topped with fresh sour cream and fresh dill.


id: 52870
name: Chickpea Fajitas
categoryId: 2b65cd61
cuisineId: 0195dffd
thumbnail: https://www.themealdb.com/images/media/meals/tvtxpq1511464705.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Drain the [INGREDIENT:f720e6f2:plural], pat dry and tip onto the prepared baking tray. Add the oil and [INGREDIENT:de2c9f88:singular], toss to coat, then roast for 20-25 mins until browned and crisp, shaking halfway through cooking.

Meanwhile, put the [INGREDIENT:53f8d641:plural] and onion in a small bowl with the vinegar and set aside to pickle. Put the [INGREDIENT:6118fda2:singular] in another bowl and mash with a fork, leaving some larger chunks. Stir in the [INGREDIENT:67c0ecaf:singular] juice and season well. Mix the soured cream with the harissa and set aside until ready to serve.

Heat a griddle pan until nearly smoking. Add the tortillas , one at a time, charring each side until hot with griddle lines. 

Put everything on the table and build the fajitas : spread a little of the harissa cream over the tortilla, top with roasted [INGREDIENT:f720e6f2:plural], guacamole, pickled salsa and [INGREDIENT:49ffd479:singular], if you like. Serve with the [INGREDIENT:67c0ecaf:singular] wedges for squeezing over.

originalInstructions:
Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Drain the chickpeas, pat dry and tip onto the prepared baking tray. Add the oil and paprika, toss to coat, then roast for 20-25 mins until browned and crisp, shaking halfway through cooking.

Meanwhile, put the tomatoes and onion in a small bowl with the vinegar and set aside to pickle. Put the avocado in another bowl and mash with a fork, leaving some larger chunks. Stir in the lime juice and season well. Mix the soured cream with the harissa and set aside until ready to serve.

Heat a griddle pan until nearly smoking. Add the tortillas , one at a time, charring each side until hot with griddle lines. 

Put everything on the table and build the fajitas : spread a little of the harissa cream over the tortilla, top with roasted chickpeas, guacamole, pickled salsa and coriander, if you like. Serve with the lime wedges for squeezing over.


id: 53072
name: Crispy Eggplant
categoryId: 2b65cd61
cuisineId: a947da04
thumbnail: https://www.themealdb.com/images/media/meals/c7lzrl1683208757.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with [INGREDIENT:ceb20772:singular]. allow them to sit for 30 minutes to render some of their liquid and bitterness.
2. After 30 minutes wash eggplant slices from [INGREDIENT:ceb20772:singular] and pat dry with a kitchen towel.
3. In a large bowl/plate place [INGREDIENT:3d51dcc7:plural] and sesame seeds. In another bowl beat 2 [INGREDIENT:ab92d9fa:plural] with pinch [INGREDIENT:ceb20772:singular] and [INGREDIENT:b3f952d5:singular].
4. Heal oil in a large skillet over high heat.
5. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on a paper towel. 

originalInstructions:
Slice eggplant into 1 cm (0.4-inch) slices. Place them in a bowl and sprinkle them with salt. allow them to sit for 30 minutes to render some of their liquid and bitterness.
2. After 30 minutes wash eggplant slices from salt and pat dry with a kitchen towel.
3. In a large bowl/plate place breadcrumbs and sesame seeds. In another bowl beat 2 eggs with pinch salt and pepper.
4. Heal oil in a large skillet over high heat.
5. Dip eggplant slices in egg, then in crumbs, and place in hot oil. Fry 2 to 3 minutes on each side, or until golden brown. Drain on a paper towel. 


id: 52965
name: Breakfast Potatoes
categoryId: 835ef6c0
cuisineId: b3db729f
thumbnail: https://www.themealdb.com/images/media/meals/1550441882.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Before you do anything, freeze your [INGREDIENT:7813258e:singular] slices that way when you're ready to prep, it'll be so much easier to chop!
Wash the [INGREDIENT:e1a1f0be:plural] and cut medium dice into square pieces. To prevent any browning, place the already cut [INGREDIENT:e1a1f0be:plural] in a bowl filled with water.
In the meantime, heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly.
Once the oil is hot, drain the [INGREDIENT:e1a1f0be:plural] and add to the skillet. Season with [INGREDIENT:ceb20772:singular], [INGREDIENT:b3f952d5:singular], and Old Bay as needed.
Cook for 10 minutes, stirring the [INGREDIENT:e1a1f0be:plural] often, until brown. If needed, add a tablespoon more of oil.
Chop up the [INGREDIENT:7813258e:singular] and add to the [INGREDIENT:e1a1f0be:plural]. The [INGREDIENT:7813258e:singular] will start to render and the fat will begin to further cook the [INGREDIENT:e1a1f0be:plural]. Toss it up a bit! The [INGREDIENT:7813258e:singular] will take 5-6 minutes to crisp.
Once the [INGREDIENT:7813258e:singular] is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh [INGREDIENT:ad74d421:singular]. Control heat as needed.
Let the garlic cook until fragrant, about one minute.
Just before serving, drizzle over the [INGREDIENT:ed1a6c2f:singular] and toss. Let that cook another minute, giving the [INGREDIENT:e1a1f0be:plural] a caramelized effect.
Serve in a warm bowl with a sunny side up egg!

originalInstructions:
Before you do anything, freeze your bacon slices that way when you're ready to prep, it'll be so much easier to chop!
Wash the potatoes and cut medium dice into square pieces. To prevent any browning, place the already cut potatoes in a bowl filled with water.
In the meantime, heat 1-2 tablespoons of oil in a large skillet over medium-high heat. Tilt the skillet so the oil spreads evenly.
Once the oil is hot, drain the potatoes and add to the skillet. Season with salt, pepper, and Old Bay as needed.
Cook for 10 minutes, stirring the potatoes often, until brown. If needed, add a tablespoon more of oil.
Chop up the bacon and add to the potatoes. The bacon will start to render and the fat will begin to further cook the potatoes. Toss it up a bit! The bacon will take 5-6 minutes to crisp.
Once the bacon is cooked, reduce the heat to medium-low, add the minced garlic and toss. Season once more. Add dried or fresh parsley. Control heat as needed.
Let the garlic cook until fragrant, about one minute.
Just before serving, drizzle over the maple syrup and toss. Let that cook another minute, giving the potatoes a caramelized effect.
Serve in a warm bowl with a sunny side up egg!


id: 52895
name: English Breakfast
categoryId: 835ef6c0
cuisineId: 9e94c370
thumbnail: https://www.themealdb.com/images/media/meals/utxryw1511721587.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil.
Cook the [INGREDIENT:9bf0fdec:plural] first. Add the [INGREDIENT:9bf0fdec:plural] to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the [INGREDIENT:9bf0fdec:plural] and keep hot on a plate in the oven.
Snip a few small cuts into the fatty edge of the [INGREDIENT:7813258e:singular]. Place the [INGREDIENT:7813258e:singular] straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the [INGREDIENT:9bf0fdec:plural], the cooked [INGREDIENT:7813258e:singular] can be kept hot on a plate in the oven.
For the [INGREDIENT:96518056:plural], brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the [INGREDIENT:96518056:plural] too much while cooking, as this releases the natural juices, making them soggy.
For the [INGREDIENT:53f8d641:plural], cut the [INGREDIENT:53f8d641:plural] across the centre/or in half lengthways if using plum [INGREDIENT:53f8d641:plural] , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.
For the [INGREDIENT:0ab05d08:singular], cut the [INGREDIENT:0ab05d08:singular] into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.
For 'proper' fried [INGREDIENT:dba7b12a:singular] it's best to cook it in a separate pan. Ideally, use [INGREDIENT:dba7b12a:singular] that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the [INGREDIENT:dba7b12a:singular] and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice.
For the fried [INGREDIENT:ab92d9fa:plural], break the egg straight into the pan with the fried [INGREDIENT:dba7b12a:singular] and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.
Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.

originalInstructions:
Heat the flat grill plate over a low heat, on top of 2 rings/flames if it fits, and brush sparingly with light olive oil.
Cook the sausages first. Add the sausages to the hot grill plate/the coolest part if there is one and allow to cook slowly for about 15-20 minutes, turning occasionally, until golden. After the first 10 minutes, increase the heat to medium before beginning to cook the other ingredients. If you are struggling for space, completely cook the sausages and keep hot on a plate in the oven.
Snip a few small cuts into the fatty edge of the bacon. Place the bacon straight on to the grill plate and fry for 2-4 minutes each side or until your preferred crispiness is reached. Like the sausages, the cooked bacon can be kept hot on a plate in the oven.
For the mushrooms, brush away any dirt using a pastry brush and trim the stalk level with the mushroom top. Season with salt and pepper and drizzle over a little olive oil. Place stalk-side up on the grill plate and cook for 1-2 minutes before turning and cooking for a further 3-4 minutes. Avoid moving the mushrooms too much while cooking, as this releases the natural juices, making them soggy.
For the tomatoes, cut the tomatoes across the centre/or in half lengthways if using plum tomatoes , and with a small, sharp knife remove the green 'eye'. Season with salt and pepper and drizzle with a little olive oil. Place cut-side down on the grill plate and cook without moving for 2 minutes. Gently turn over and season again. Cook for a further 2-3 minutes until tender but still holding their shape.
For the black pudding, cut the black pudding into 3-4 slices and remove the skin. Place on the grill plate and cook for 1½-2 minutes each side until slightly crispy.
For 'proper' fried bread it's best to cook it in a separate pan. Ideally, use bread that is a couple of days old. Heat a frying pan to a medium heat and cover the base with oil. Add the bread and cook for 2-3 minutes each side until crispy and golden. If the pan becomes too dry, add a little more oil. For a richer flavour, add a knob of butter after you turn the slice.
For the fried eggs, break the egg straight into the pan with the fried bread and leave for 30 seconds. Add a good knob of butter and lightly splash/baste the egg with the butter when melted. Cook to your preferred stage, season and gently remove with a fish slice.
Once all the ingredients are cooked, serve on warm plates and enjoy straight away with a good squeeze of tomato ketchup or brown sauce.


id: 52957
name: Fruit and Cream Cheese Breakfast Pastries
categoryId: 835ef6c0
cuisineId: 7c994c3f
thumbnail: https://www.themealdb.com/images/media/meals/1543774956.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
Preheat oven to 400ºF (200ºC), and prepare two cookie sheets with parchment paper. In a bowl, mix [INGREDIENT:0d459017:singular], [INGREDIENT:ada15bd1:singular], and vanilla until fully combined. Lightly [INGREDIENT:61f29829:singular] the surface and roll out [INGREDIENT:0ad3d4d0:singular] on top to flatten. Cut each sheet of [INGREDIENT:0ad3d4d0:singular] into 9 equal squares. On the top right and bottom left of the pastry, cut an L shape approximately ½ inch (1 cm) from the edge.
NOTE: This L shape should reach all the way down and across the square, however both L shapes should not meet at the ends. Your pastry should look like a picture frame with two corners still intact.
Take the upper right corner and fold down towards the inner bottom corner. You will now have a diamond shape.
Place 1 to 2 teaspoons of the [INGREDIENT:0d459017:singular] filling in the middle, then place berries on top.
Repeat with the remaining pastry squares and place them onto the parchment covered baking sheet.
Bake for 15-20 minutes or until pastry is golden brown and puffed.
Enjoy!

originalInstructions:
Preheat oven to 400ºF (200ºC), and prepare two cookie sheets with parchment paper. In a bowl, mix cream cheese, sugar, and vanilla until fully combined. Lightly flour the surface and roll out puff pastry on top to flatten. Cut each sheet of puff pastry into 9 equal squares. On the top right and bottom left of the pastry, cut an L shape approximately ½ inch (1 cm) from the edge.
NOTE: This L shape should reach all the way down and across the square, however both L shapes should not meet at the ends. Your pastry should look like a picture frame with two corners still intact.
Take the upper right corner and fold down towards the inner bottom corner. You will now have a diamond shape.
Place 1 to 2 teaspoons of the cream cheese filling in the middle, then place berries on top.
Repeat with the remaining pastry squares and place them onto the parchment covered baking sheet.
Bake for 15-20 minutes or until pastry is golden brown and puffed.
Enjoy!


id: 52968
name: Mbuzi Choma (Roasted Goat)
categoryId: a94aa000
cuisineId: 9a0431ff
thumbnail: https://www.themealdb.com/images/media/meals/cuio7s1555492979.jpg
createdAt: 2025-04-23T02:48:21.437Z
updatedAt: 2025-04-23T02:48:21.437Z
instructions:
1. Steps for the Meat: 
 Roast meat over medium heat for 50 minutes and [INGREDIENT:ceb20772:singular] it as you turn it.

2. Steps for Ugali:
Bring the water and [INGREDIENT:ceb20772:singular] to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall through the fingers of your hand.

3. 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.

4.Remove from heat and allow to cool.

5. Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve.

6. Steps for Kachumbari: Mix the [INGREDIENT:53f8d641:plural], onions, chili and [INGREDIENT:bcac23d5:plural] in a bowl.

7. Serve and enjoy!


originalInstructions:
1. Steps for the Meat: 
 Roast meat over medium heat for 50 minutes and salt it as you turn it.

2. Steps for Ugali:
Bring 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.

3. 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.

4.Remove from heat and allow to cool.

5. Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve.

6. Steps for Kachumbari: Mix the tomatoes, onions, chili and coriander leaves in a bowl.

7. Serve and enjoy!



