{ "site": { "name": "Akkous", "canonicalOrigin": "https://akkous.com", "tagline": "Fresh recipes for every table", "logoText": "Akkous", "newsletterHeading": "Get recipes in your inbox", "newsletterSubtext": "Weekly seasonal ideas—no spam, unsubscribe anytime.", "newsletterWebAppUrl": "https://script.google.com/macros/s/AKfycbyUZCxHWAoYAyMdSnk2gOjZWfGaoV4W38Tm7MFRmdocyiaVdqg0aAv7kSkhNeRZrW1D/exec" }, "recipes": [ { "mealId": "52968", "id": "mbuzi-choma-roasted-goat-52968", "title": "Mbuzi Choma (Roasted Goat)", "category": "Goat", "origin": "Kenyan", "image": "https://www.themealdb.com/images/media/meals/cuio7s1555492979.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/cuio7s1555492979.jpg", "ingredients": [ "1 kg Goat Meat", "1 kg Corn Flour", "2 Tomatoes", "Pinch Salt", "1 Onion", "1 Green Chilli", "1 bunch Coriander Leaves" ], "instructions": "1. Steps for the Meat: \n Roast meat over medium heat for 50 minutes and salt it as you turn it.\n\n2. Steps for Ugali:\nBring the water and salt to a boil in a heavy-bottomed saucepan. Stir in the cornmeal slowly, letting it fall through the fingers of your hand.\n\n3. Reduce heat to medium-low and continue stirring regularly, smashing any lumps with a spoon, until the mush pulls away from the sides of the pot and becomes very thick, about 10 minutes.\n\n4.Remove from heat and allow to cool.\n\n5. Place the ugali into a large serving bowl. Wet your hands with water, form a ball and serve.\n\n6. Steps for Kachumbari: Mix the tomatoes, onions, chili and coriander leaves in a bowl.\n\n7. Serve and enjoy!", "steps": [ "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!" ], "description": "Mbuzi Choma (Roasted Goat) (Kenyan) — easy goat recipe with 7 ingredients and 9 steps. Ready in 42 min. Includes exact ingredients and clear instructions.", "tags": [ "BBQ", "Meat", "Goat", "Kenyan", "Mbuzi", "Choma" ], "datePublished": "2026-04-10", "publishDate": "2026-04-10T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "mbuzi-choma-roasted-goat-52968", "youtube": "", "author": { "name": "Kenyan", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "42 min", "prepTime": "18 min", "totalTime": "60 min", "servings": 4, "difficulty": "Medium", "featured": true, "trending": true, "relatedRecipeIds": [ "jamaican-curry-goat-53354", "beef-and-mustard-pie-52874", "chicken-basquaise-52934" ] }, { "mealId": "53206", "id": "thai-chicken-cakes-with-sweet-chilli-sauce-53206", "title": "Thai chicken cakes with sweet chilli sauce", "category": "Chicken", "origin": "Thai", "image": "https://www.themealdb.com/images/media/meals/6s3i3p1763488540.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/6s3i3p1763488540.jpg", "ingredients": [ "2 large Chicken Breast", "1 clove Garlic", "1 small Ginger", "1 chopped Onion", "4 tbs Coriander", "1 chopped Green Chilli", "2 tblsp Olive Oil", "To serve sweet chilli sauce", "To serve Lime", "Chopped Spring Onions", "Chopped Red Chilli" ], "instructions": "step 1\nToss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.\n\nstep 2\nHeat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 mins, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli.", "steps": [ "step 1", "Toss the chicken, garlic, ginger, onion, coriander and chilli into a food processor and season well. Blitz until the chicken is finely ground and everything is well mixed. Use your hands to shape six small cakes.", "step 2", "Heat the oil in a frying pan, then fry the cakes over a medium heat for about 6-8 mins, turning once. Serve hot, with sweet chilli sauce, lime wedges, coriander, shredded spring onion and red chilli." ], "description": "Thai chicken cakes with sweet chilli sauce (Thai) — easy chicken recipe with 11 ingredients and 4 steps. Ready in 10 min. Includes exact ingredients and cl…", "tags": [ "Chicken", "Thai" ], "datePublished": "2026-04-10", "publishDate": "2026-04-10T10:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "thai-chicken-cakes-with-sweet-chilli-sauce-53206", "youtube": "https://www.youtube.com/watch?v=pT0WoqUZXw0", "author": { "name": "Thai", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "8 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "panang-chicken-curry-kaeng-panang-gai-53192", "thai-green-chicken-soup-53214", "chicken-basquaise-52934" ] }, { "mealId": "52927", "id": "montreal-smoked-meat-52927", "title": "Montreal Smoked Meat", "category": "Beef", "origin": "Canadian", "image": "https://www.themealdb.com/images/media/meals/uttupv1511815050.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/uttupv1511815050.jpg", "ingredients": [ "1 Beef Brisket", "3 tbs Salt", "3 tbs Black Pepper", "1 tbs Coriander", "1 tbs Sugar", "1 tsp Bay Leaf", "1 tsp Cloves", "3 tbs Black Pepper", "1 tbs Coriander", "1 tbs Paprika", "1 tbs Garlic", "1 tbs Onion", "1 tbs Dill", "1 tsp English Mustard", "1 tbs Celery Salt", "1 tsp Red Pepper Flakes" ], "instructions": "To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.\nRemove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.\nTo make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.\nFire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.\nTransfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.\nTransfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with mustard.", "steps": [ "To make the cure, in a small bowl mix together salt, pink salt, black pepper, coriander, sugar, bay leaf, and cloves. Coat entire brisket with the cure and place in an extra-large resealable plastic bag. Place in the coldest part of the refrigerator and cure for 4 days, flipping brisket twice a day.", "Remove brisket from bag and wash as much cure off as possible under cold running water. Place brisket in a large container and fill with water and let soak for 2 hours, replacing water every 30 minutes. Remove from water and pat dry with paper towels.", "To make the rub, mix together black pepper, coriander, paprika, garlic powder, onion powder, dill weed, mustard, celery seed, and crushed red papper in a small bowl. Coat entire brisket with the rub.", "Fire up smoker or grill to 225 degrees, adding chunks of smoking wood chunks when at temperature. When wood is ignited and producing smoke, place brisket in, fat side up, and smoke until an instant read thermometer registers 165 degrees when inserted into thickest part of the brisket, about 6 hours.", "Transfer brisket to large roasting pan with V-rack. Place roasting pan over two burners on stovetop and fill with 1-inch of water. Bring water to a boil over high heat, reduce heat to medium, cover roasting pan with aluminum foil, and steam brisket until an instant read thermometer registers 180 degrees when inserted into thickest part of the meat, 1 to 2 hours, adding more hot water as needed.", "Transfer brisket to cutting board and let cool slightly. Slice and serve, preferably on rye with mustard." ], "description": "Montreal Smoked Meat (Canadian) — easy beef recipe with 16 ingredients and 6 steps. Ready in 20 min. Includes exact ingredients and clear instructions.", "tags": [ "Speciality", "Snack", "StrongFlavor", "Beef", "Canadian", "Montreal", "Smoked" ], "datePublished": "2026-04-10", "publishDate": "2026-04-10T11:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "montreal-smoked-meat-52927", "youtube": "https://www.youtube.com/watch?v=g5oCDoyxbBk", "author": { "name": "Canadian", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "20 min", "prepTime": "10 min", "totalTime": "30 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "pate-chinois-52930", "algerian-kefta-meatballs-53281", "arepa-pabellon-53334" ] }, { "mealId": "53194", "id": "tom-yum-soup-with-prawns-53194", "title": "Tom yum soup with prawns", "category": "Seafood", "origin": "Thai", "image": "https://www.themealdb.com/images/media/meals/l50vz41763422681.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/l50vz41763422681.jpg", "ingredients": [ "200g Onion", "150g Tomato", "20g Red Chilli", "15g Galangal", "2 Lemongrass Stalks", "250g Raw King Prawns", "1 Chicken Stock Cube", "120g Oyster Mushrooms", "8 makrut lime leaves", "25 ml Fish Sauce", "25 ml Lime juice", "70 ml Coconut Milk", "1 tblsp Thai Chilli Jam", "Handful Coriander" ], "instructions": "step 1\nPour 1.3 litres water into a large saucepan over a high heat. Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube. Stir and bring to a boil, then reduce the heat to medium and simmer for 20 mins until the liquid has reduced.\n\nstep 2\nCarefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads. Return the strained veg and herb mixture to the saucepan and pour over the broth. Stir through the mushrooms and lime leaves, then cook for 3 mins until the mushrooms are tender.\n\nstep 3\nAdd 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns. Bring to the boil and cook until the prawns are cooked through, about 1-2 mins. Remove from the heat. Remove the lemongrass, then stir in the Thai chilli jam, if using. Scatter over the coriander to finish, if you like, and serve.", "steps": [ "step 1", "Pour 1.3 litres water into a large saucepan over a high heat. Add the onion, tomato, chilli, galangal, lemongrass, prawn heads and chicken stock cube. Stir and bring to a boil, then reduce the heat to medium and simmer for 20 mins until the liquid has reduced.", "step 2", "Carefully strain the hot broth into a large heatproof bowl or jug, then discard the prawn heads. Return the strained veg and herb mixture to the saucepan and pour over the broth. Stir through the mushrooms and lime leaves, then cook for 3 mins until the mushrooms are tender.", "step 3", "Add 1 tbsp sugar, the fish sauce, lime juice, coconut milk and prawns. Bring to the boil and cook until the prawns are cooked through, about 1-2 mins. Remove from the heat. Remove the lemongrass, then stir in the Thai chilli jam, if using. Scatter over the coriander to finish, if you like, and serve." ], "description": "Tom yum soup with prawns (Thai) — easy seafood recipe with 14 ingredients and 6 steps. Ready in 15 min. Includes exact ingredients and clear instructions.", "tags": [ "Soup", "Seafood", "Thai" ], "datePublished": "2026-04-10", "publishDate": "2026-04-10T12:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "tom-yum-soup-with-prawns-53194", "youtube": "https://www.youtube.com/watch?v=fvLcZg9gNnE", "author": { "name": "Thai", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "15 min", "prepTime": "10 min", "totalTime": "25 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "thai-prawn-curry-53205", "fiskesuppe-creamy-norwegian-fish-soup-53122", "egg-foo-young-53370" ] }, { "mealId": "53093", "id": "syrian-spaghetti-53093", "title": "Syrian Spaghetti", "category": "Pasta", "origin": "Syrian", "image": "https://www.themealdb.com/images/media/meals/5fu4ew1760524857.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/5fu4ew1760524857.jpg", "ingredients": [ "16 ounces Spaghetti", "8 ounces Tomato Sauce", "6 oz Tomato Puree", "1 teaspoon Cinnamon", "1/4 cup Vegetable Oil", "Dash Salt", "Dash Pepper" ], "instructions": "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.\n\nBring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and stir in tomato sauce, tomato paste, cinnamon, oil, salt and pepper. Transfer to prepared dish.\n\nBake in preheated oven for 1 hour, or until top is crunchy.", "steps": [ "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.", "Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain and stir in tomato sauce, tomato paste, cinnamon, oil, salt and pepper. Transfer to prepared dish.", "Bake in preheated oven for 1 hour, or until top is crunchy." ], "description": "Syrian Spaghetti (Syrian) — easy pasta recipe with 7 ingredients and 3 steps. Ready in 10 min. Includes exact ingredients and clear instructions.", "tags": [ "Pasta", "Syrian", "Spaghetti" ], "datePublished": "2026-04-10", "publishDate": "2026-04-10T13:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "syrian-spaghetti-53093", "youtube": "https://www.youtube.com/watch?v=MGmaX9Uv_Gs", "author": { "name": "Syrian", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "10 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "spaghetti-alla-carbonara-52982", "chilli-prawn-linguine-52839", "fettucine-alfredo-52835" ] }, { "mealId": "53354", "id": "jamaican-curry-goat-53354", "title": "Jamaican Curry Goat", "category": "Goat", "origin": "Jamaican", "image": "https://www.themealdb.com/images/media/meals/uc9qp11764796575.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/uc9qp11764796575.jpg", "ingredients": [ "3 Lbs Goat Meat", "2.5 tbsp Jamaican Curry Powder", "1/2 tsp Ground Ginger", "1/2 tsp All-purpose Seasoning", "1/4 tsp Allspice", "1 chopped Onion", "6 cloves sliced Garlic", "3 sprigs Thyme", "2 tablespoons Oil", "1 1/4 cup Water", "1 Scotch Bonnet", "1 large Russet Potato", "To taste Salt", "To taste Pepper" ], "instructions": "Equipment\n\n6QT Pressure cooker\n\nInstructions\n \nRinse goat meat with vinegar and water.\nSeason goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight.\nRemove onion and garlic from goat and set aside.\nSet an electric pressure cooker, like an Instant Pot, on high sauté and add oil. Add goat meat and brown, about 2-3 minutes per side. Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened. About 4 minutes. If the onions look dry, add a little water and continue to sauté.\nAdd goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure.\nOnce all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper.", "steps": [ "Equipment", "6QT Pressure cooker", "Instructions", "Rinse goat meat with vinegar and water.", "Season goat meat with 1 ½ tablespoon curry powder, all-purpose seasoning, ground ginger, allspice, onion, garlic cloves, and thyme. Marinate for at least 4 hours or up to overnight.", "Remove onion and garlic from goat and set aside.", "Set an electric pressure cooker, like an Instant Pot, on high sauté and add oil. Add goat meat and brown, about 2-3 minutes per side. Remove goat from insert and add 1 tablespoon oil and remaining curry powder and sauté for about 10 seconds. Then add onions and garlic and sauté until softened. About 4 minutes. If the onions look dry, add a little water and continue to sauté.", "Add goat and water to the pressure cooker and cover the pressure cooker. Cook for 40 minutes on high pressure. Allow to naturally release for 10 minutes, then release the remaining pressure.", "Once all the pressure has been released, open the pressure cooker. Place on sauté for 10-15 minutes, add potatoes and a whole scotch bonnet pepper. Cook until potatoes have softened. Remove scotch bonnet pepper." ], "description": "Jamaican Curry Goat (Jamaican) — easy goat recipe with 14 ingredients and 9 steps. Ready in 50 min. Includes exact ingredients and clear instructions.", "tags": [ "Goat", "Jamaican", "Curry" ], "datePublished": "2026-04-11", "publishDate": "2026-04-11T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "jamaican-curry-goat-53354", "youtube": "https://www.youtube.com/watch?v=SrX2KMsWbF4", "author": { "name": "Jamaican", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "50 min", "prepTime": "22 min", "totalTime": "72 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "mbuzi-choma-roasted-goat-52968", "jamaican-curry-chicken-recipe-53345", "jerk-chicken-with-rice-peas-52937" ] }, { "mealId": "53039", "id": "piri-piri-chicken-and-slaw-53039", "title": "Piri-piri chicken and slaw", "category": "Chicken", "origin": "Portuguese", "image": "https://www.themealdb.com/images/media/meals/hglsbl1614346998.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/hglsbl1614346998.jpg", "ingredients": [ "1.5kg Chicken", "3 chopped Red Chilli", "2 cloves Garlic", "1 tsp Ginger", "1 tsp Dried Oregano", "1 tsp Coriander", "1 tsp Paprika", "2 tbs Red Wine Vinegar", "2 tbs Oil", "1 sliced Red Onions", "2 Carrots", "1 Beetroot", "4 leaves Cabbage", "2 tbs Mayonnaise", "2 tbs Greek Yogurt", "2 tbs Red Wine Vinegar", "1 tsp Cumin Seeds" ], "instructions": "STEP 1\n\nWhizz together all of the marinade ingredients in a small food processor. Rub the marinade onto the chicken and leave for 1 hour at room temperature.\n\nSTEP 2\n\nHeat the oven to 190C/fan 170C/gas 5. Put the chicken in a roasting tray and cook for 1 hour 20 minutes. Rest under loose foil for 20 minutes. While the chicken is resting, mix together the slaw ingredients and season. Serve the chicken with slaw, fries and condiments.", "steps": [ "STEP 1", "Whizz together all of the marinade ingredients in a small food processor. Rub the marinade onto the chicken and leave for 1 hour at room temperature.", "STEP 2", "Heat the oven to 190C/fan 170C/gas 5. Put the chicken in a roasting tray and cook for 1 hour 20 minutes. Rest under loose foil for 20 minutes. While the chicken is resting, mix together the slaw ingredients and season. Serve the chicken with slaw, fries and condiments." ], "description": "Piri-piri chicken and slaw (Portuguese) — easy chicken recipe with 17 ingredients and 4 steps. Ready in 28 min. Includes exact ingredients and clear instru…", "tags": [ "Chicken", "Portuguese", "Piri-piri" ], "datePublished": "2026-04-12", "publishDate": "2026-04-12T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "piri-piri-chicken-and-slaw-53039", "youtube": "https://www.youtube.com/watch?v=_RKwKjskopk", "author": { "name": "Portuguese", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "28 min", "prepTime": "12 min", "totalTime": "40 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "chicken-basquaise-52934", "chicken-fajita-mac-and-cheese-52818", "chicken-ham-and-leek-pie-52875" ] }, { "mealId": "53109", "id": "mini-chilli-beef-pies-53109", "title": "Mini chilli beef pies", "category": "Beef", "origin": "Australian", "image": "https://www.themealdb.com/images/media/meals/6sarfo1762340107.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/6sarfo1762340107.jpg", "ingredients": [ "450g Ready rolled shortcrust pastry", "1 tablespoon Sunflower Oil", "1 small Onion", "2 tsp Hot Chilli Powder", "2 tsp Ground Cumin", "250g Minced Beef", "85g Tomato Puree", "150ml Beef Stock", "Pinch Ground Cinnamon", "200g Kidney Beans", "1 large Potatoes", "3 tablespoons Sour Cream", "2 tablespoons Chopped Chive" ], "instructions": "step 1\nTo make chilli, heat oil in a pan and fry onion for 5 mins until soft. Add spices; fry for 1 min. Stir in beef and cook for a few mins. Add tomato purée, stock and cinnamon. Give it a stir, bring to the boil, then simmer for 15-20 mins until very little liquid is left. Add beans 5 mins before the end of cooking. Check seasoning and cool.\n\nstep 2\nHeat oven to 200C/fan 180C/gas 6. Using a 7cm pastry cutter, stamp out 12 circles from the pastry. Use to line a 12-hole mini muffin tray, prick the base of the pastry with a fork, and bake for 10 mins. Remove from oven and cool on a wire tray. Repeat with remaining pastry.\n\nstep 3\nMeanwhile, cook the potato in boiling water until tender. Drain, mash with soured cream and seasoning, then stir through chives. Spoon 1-2 tsp of chilli mix into the pastry cases and top with a tsp of mash. Ruffle mash with a fork; return to the oven for 15 mins or until golden.", "steps": [ "step 1", "To make chilli, heat oil in a pan and fry onion for 5 mins until soft. Add spices; fry for 1 min. Stir in beef and cook for a few mins. Add tomato purée, stock and cinnamon. Give it a stir, bring to the boil, then simmer for 15-20 mins until very little liquid is left. Add beans 5 mins before the end of cooking. Check seasoning and cool.", "step 2", "Heat oven to 200C/fan 180C/gas 6. Using a 7cm pastry cutter, stamp out 12 circles from the pastry. Use to line a 12-hole mini muffin tray, prick the base of the pastry with a fork, and bake for 10 mins. Remove from oven and cool on a wire tray. Repeat with remaining pastry.", "step 3", "Meanwhile, cook the potato in boiling water until tender. Drain, mash with soured cream and seasoning, then stir through chives. Spoon 1-2 tsp of chilli mix into the pastry cases and top with a tsp of mash. Ruffle mash with a fork; return to the oven for 15 mins or until golden." ], "description": "Mini chilli beef pies (Australian) — easy beef recipe with 13 ingredients and 6 steps. Ready in 39 min. Includes exact ingredients and clear instructions.", "tags": [ "Beef", "Australian", "Mini", "Chilli" ], "datePublished": "2026-04-13", "publishDate": "2026-04-13T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "mini-chilli-beef-pies-53109", "youtube": "https://www.youtube.com/watch?v=PHuU1L92-Ns", "author": { "name": "Australian", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "39 min", "prepTime": "17 min", "totalTime": "56 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "algerian-kefta-meatballs-53281", "arepa-pabellon-53334", "beef-and-mustard-pie-52874" ] }, { "mealId": "52829", "id": "grilled-mac-and-cheese-sandwich-52829", "title": "Grilled Mac and Cheese Sandwich", "category": "Pasta", "origin": "American", "image": "https://www.themealdb.com/images/media/meals/xutquv1505330523.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/xutquv1505330523.jpg", "ingredients": [ "8 ounces (230 grams) Macaroni", "1/3 cup Plain Flour", "3/4 teaspoon Mustard Powder", "1/2 teaspoon Garlic powder", "1/2 teaspoon Kosher salt", "1/2 teaspoon Black pepper", "1/8 teaspoon Cayenne pepper", "6 tablespoons (85 grams) Butter", "1 1/2 cups (360 milliliters) Whole Milk", "1 cup (240 milliliters) Heavy Cream", "1 pound (455 grams) Monterey Jack Cheese", "4 tablespoons (55 grams) Butter", "1 teaspoon garlic powder", "16 slices square Bread", "8 slices mild Cheddar Cheese", "8 slices Colby Jack Cheese", "4 tablespoons (55 grams) Butter" ], "instructions": "Make the mac and cheese\n\n1. 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.\n2. While the pasta is cooking, in a small bowl, whisk together the flour, mustard powder, garlic powder, salt, black pepper, and cayenne pepper.\n3. 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.\n4. 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.\n5. 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.\n\nMake the grilled cheese\n6. Heat a large cast-iron or nonstick skillet over medium-low heat.\n7. In a small bowl, stir together the 4 tablespoons (55 grams) butter and garlic powder until well blended.\n8. 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.)\n9. 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.\n10. 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.\n11. Repeat with the remaining ingredients. Cut the sandwiches in half, if desired, and serve.", "steps": [ "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." ], "description": "Grilled Mac and Cheese Sandwich (American) — easy pasta recipe with 17 ingredients and 13 steps. Ready in 11 min. Includes exact ingredients and clear inst…", "tags": [ "Cheesy", "Pasta", "American", "Grilled" ], "datePublished": "2026-04-15", "publishDate": "2026-04-15T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "grilled-mac-and-cheese-sandwich-52829", "youtube": "https://www.youtube.com/watch?v=PYq31xLj-DY", "author": { "name": "American", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "11 min", "prepTime": "10 min", "totalTime": "21 min", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "lasagna-sandwiches-52987", "chicken-fajita-mac-and-cheese-52818", "chilli-prawn-linguine-52839" ] }, { "mealId": "53214", "id": "thai-green-chicken-soup-53214", "title": "Thai green chicken soup", "category": "Chicken", "origin": "Thai", "image": "https://www.themealdb.com/images/media/meals/7kb44y1763589084.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/7kb44y1763589084.jpg", "ingredients": [ "2 tblsp Sunflower Oil", "1 chopped Onion", "500g Chicken Thighs", "4 sliced Garlic Clove", "280g Thai Green Curry Paste", "400ml Coconut Milk", "2 Litres Chicken Stock", "5 Lime Leaves", "2 tblsp Fish Sauce", "1 bunch Spring Onions", "280g Green Beans", "150g Bamboo Shoot", "Juice of 2 Lime", "Bunch Basil" ], "instructions": "step 1\nHeat the oil in your largest pan, add the onion and fry for 3 mins to soften. Add the chicken and garlic, and cook until the chicken changes colour.\n\nstep 2\nAdd the curry paste, coconut milk, stock, lime leaves and fish sauce, then simmer for 12 mins. Add the chopped onion tops, green beans and bamboo shoots and cook for 4-6 mins, until the beans are just tender.\n\nstep 3\nMeanwhile, put the lime juice and basil in a narrow jug and blitz with a hand blender to make a smooth green paste. Pour into the soup with the sliced spring onion and heat through. Serve with lime wedges for a light lunch or supper or as a make-ahead starter.", "steps": [ "step 1", "Heat the oil in your largest pan, add the onion and fry for 3 mins to soften. Add the chicken and garlic, and cook until the chicken changes colour.", "step 2", "Add the curry paste, coconut milk, stock, lime leaves and fish sauce, then simmer for 12 mins. Add the chopped onion tops, green beans and bamboo shoots and cook for 4-6 mins, until the beans are just tender.", "step 3", "Meanwhile, put the lime juice and basil in a narrow jug and blitz with a hand blender to make a smooth green paste. Pour into the soup with the sliced spring onion and heat through. Serve with lime wedges for a light lunch or supper or as a make-ahead starter." ], "description": "Thai green chicken soup (Thai) — easy chicken recipe with 14 ingredients and 6 steps. Ready in 11 min. Includes exact ingredients and clear instructions.", "tags": [ "Soup", "Chicken", "Thai", "Green" ], "datePublished": "2026-04-16", "publishDate": "2026-04-16T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "thai-green-chicken-soup-53214", "youtube": "https://www.youtube.com/watch?v=3s4Yitd546w", "author": { "name": "Thai", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "11 min", "prepTime": "10 min", "totalTime": "21 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "panang-chicken-curry-kaeng-panang-gai-53192", "thai-chicken-cakes-with-sweet-chilli-sauce-53206", "chicken-basquaise-52934" ] }, { "mealId": "53070", "id": "beef-caldereta-53070", "title": "Beef Caldereta", "category": "Beef", "origin": "Filipino", "image": "https://www.themealdb.com/images/media/meals/41cxjh1683207682.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/41cxjh1683207682.jpg", "ingredients": [ "2kg cut cubes Beef", "1 Beef Stock", "1 tbs Soy Sauce", "2 cups Water", "1 sliced Green Pepper", "1 sliced Red Pepper", "1 sliced Potatoes", "1 sliced Carrots", "8 ounces Tomato Puree", "3 tablespoons Peanut Butter", "5 Chilli Powder", "1 chopped Onion", "5 cloves Garlic", "3 tbs Olive Oil" ], "instructions": "0.\tHeat oil in a cooking pot. Saute onion and garlic until onion softens\n1.\tAdd beef. Saute until the outer part turns light brown.\n2.\tAdd soy sauce. Pour tomato sauce and water. Let boil.\n3.\tAdd Knorr Beef Cube. Cover the pressure cooker. Cook for 30 minutes.\n4.\tPan-fry carrot and potato until it browns. Set aside.\n5.\tAdd chili pepper, liver spread and peanut butter. Stir.\n6.\tAdd bell peppers, fried potato and carrot. Cover the pot. Continue cooking for 5 to 7 minutes.\n7.\tSeason with salt and ground black pepper. Serve.", "steps": [ "0.\tHeat oil in a cooking pot. Saute onion and garlic until onion softens", "1.\tAdd beef. Saute until the outer part turns light brown.", "2.\tAdd soy sauce. Pour tomato sauce and water. Let boil.", "3.\tAdd Knorr Beef Cube. Cover the pressure cooker. Cook for 30 minutes.", "4.\tPan-fry carrot and potato until it browns. Set aside.", "5.\tAdd chili pepper, liver spread and peanut butter. Stir.", "6.\tAdd bell peppers, fried potato and carrot. Cover the pot. Continue cooking for 5 to 7 minutes.", "7.\tSeason with salt and ground black pepper. Serve." ], "description": "Beef Caldereta (Filipino) — easy beef recipe with 14 ingredients and 8 steps. Ready in 26 min. Includes exact ingredients and clear instructions.", "tags": [ "Beef", "Filipino", "Caldereta" ], "datePublished": "2026-04-17", "publishDate": "2026-04-17T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "beef-caldereta-53070", "youtube": "https://www.youtube.com/watch?v=yI7hTz0ft5k", "author": { "name": "Filipino", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "26 min", "prepTime": "11 min", "totalTime": "37 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "algerian-kefta-meatballs-53281", "arepa-pabellon-53334", "beef-and-mustard-pie-52874" ] }, { "mealId": "52836", "id": "seafood-fideua-52836", "title": "Seafood fideuà", "category": "Seafood", "origin": "Spanish", "image": "https://www.themealdb.com/images/media/meals/wqqvyq1511179730.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/wqqvyq1511179730.jpg", "ingredients": [ "400g Mussels", "8 Prawns", "2 pinches Saffron", "350g Vermicelli Pasta", "5 tblsp Olive Oil", "1 large Onions", "3 cloves Garlic", "2 tbs Paprika", "1 tail Monkfish", "4 Baby Squid", "650ml Fish Stock", "2 large Tomatoes", "Juice of 1 Lemon", "Topping Parsley" ], "instructions": "Boil the kettle. Empty the mussels into a colander and run under cold water. Throw away any with broken shells. Pick through the shells, tapping each one on the side of the sink – they should be closed or should slowly close when tapped – if they stay open, throw them away. If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well. Keep in the colander, covered with a cold, damp cloth, until you’re ready to cook. Peel the prawn shells on the body section only – leave the heads and tails intact. Score down the backs and pull out any gritty entrails. Chill until you’re ready to cook.\nPut the saffron in a small cup, cover with 50ml kettle-hot water and set aside for 10 mins. If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands.\nHeat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan. Add the onion and stir around the pan for 5 mins until soft. Add the garlic and cook for 1 min more, then tip in the vermicelli and cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown. Stir in the paprika.\nKeeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well. Spread the ingredients out in an even layer, then pour over the hot stock and scatter the tomatoes on top. Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil). Turn the heat to medium and cook for 6 mins.\nUncover and stir to incorporate the dry top layer of pasta. Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up. Arrange the prawns on top, cover tightly and cook for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through. Leave to simmer for another 2-3 mins to cook off most of the remaining liquid (leave a little in the pan to prevent the pasta from sticking together). Allow to sit for 2-3 mins, then squeeze over the lemon juice and arrange the wedges on top. Scatter with parsley before serving.", "steps": [ "Boil the kettle. Empty the mussels into a colander and run under cold water. Throw away any with broken shells. Pick through the shells, tapping each one on the side of the sink – they should be closed or should slowly close when tapped – if they stay open, throw them away. If any of the shells still have barnacles or stringy beards attached, pull them off with a cutlery knife and rinse the shells well. Keep in the colander, covered with a cold, damp cloth, until you’re ready to cook. Peel the prawn shells on the body section only – leave the heads and tails intact. Score down the backs and pull out any gritty entrails. Chill until you’re ready to cook.", "Put the saffron in a small cup, cover with 50ml kettle-hot water and set aside for 10 mins. If using vermicelli, put in a bowl and crush to little pieces (about 1cm long) with your hands.", "Heat the oil in a large frying pan with at least a 3cm lip, or a 40cm paella pan. Add the onion and stir around the pan for 5 mins until soft. Add the garlic and cook for 1 min more, then tip in the vermicelli and cook for 5 mins, stirring from time to time, until the vermicelli is toasted brown. Stir in the paprika.", "Keeping the heat moderate, stir through the monkfish, squid and saffron with its water, seasoning well. Spread the ingredients out in an even layer, then pour over the hot stock and scatter the tomatoes on top. Bring to a simmer, then cover the whole dish with a tight-fitting lid (or foil). Turn the heat to medium and cook for 6 mins.", "Uncover and stir to incorporate the dry top layer of pasta. Push the mussels into the pasta so the hinges are buried in the bottom of the dish, and they stand straight up. Arrange the prawns on top, cover tightly and cook for another 6 mins or until the mussels are open, the prawns are pink and the pasta is cooked through. Leave to simmer for another 2-3 mins to cook off most of the remaining liquid (leave a little in the pan to prevent the pasta from sticking together). Allow to sit for 2-3 mins, then squeeze over the lemon juice and arrange the wedges on top. Scatter with parsley before serving." ], "description": "Seafood fideuà (Spanish) — easy seafood recipe with 14 ingredients and 5 steps. Ready in 27 min. Includes exact ingredients and clear instructions.", "tags": [ "Seafood", "Spanish", "Fideu" ], "datePublished": "2026-04-18", "publishDate": "2026-04-18T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "seafood-fideua-52836", "youtube": "https://www.youtube.com/watch?v=itsFEc8W468", "author": { "name": "Spanish", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "27 min", "prepTime": "12 min", "totalTime": "39 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "egg-foo-young-53370", "fiskesuppe-creamy-norwegian-fish-soup-53122", "honey-teriyaki-salmon-52773" ] }, { "mealId": "53067", "id": "stuffed-bell-peppers-with-quinoa-and-black-beans-53067", "title": "Stuffed Bell Peppers with Quinoa and Black Beans", "category": "Vegetarian", "origin": "Mexican", "image": "https://www.themealdb.com/images/media/meals/b66myb1683207208.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/b66myb1683207208.jpg", "ingredients": [ "4 whole Green Pepper", "1 tablespoon Olive Oil", "1 small finely diced Onion", "2 cloves minced Garlic", "1 cups Quinoa", "1 can Black Beans", "1 cup Sweetcorn", "1 can Diced Tomatoes", "1 teaspoon Cumin", "½ tsp Chili Powder", "½ tsp Smoked Paprika", "To taste Salt", "To taste Pepper", "1 1/2 cup Shredded Mexican Cheese", "Chopped Cilantro" ], "instructions": "1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.\n2. Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until slightly softened.\n3. While the bell peppers are baking, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, and cook for 3-4 minutes, until softened. Add the garlic, and cook for another 1 minute, until fragrant.\n4. Stir in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, until heated through. Remove the skillet from heat, and stir in 1 cup of the shredded cheese, if using.\n5. Remove the bell peppers from the oven, and carefully stuff each pepper half with the quinoa and black bean mixture. Top the stuffed peppers with the remaining 1/2 cup of shredded cheese, if using.\n6. Return the stuffed peppers to the oven, and bake for another 15-20 minutes, until the cheese is melted and the peppers are tender.\n7. Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving. Garnish with fresh chopped cilantro.", "steps": [ "1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.", "2. Place the bell pepper halves in the prepared baking dish, cut side up. Bake for 15-20 minutes, or until slightly softened.", "3. While the bell peppers are baking, prepare the filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion, and cook for 3-4 minutes, until softened. Add the garlic, and cook for another 1 minute, until fragrant.", "4. Stir in the cooked quinoa, black beans, corn, diced tomatoes, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for 5-7 minutes, until heated through. Remove the skillet from heat, and stir in 1 cup of the shredded cheese, if using.", "5. Remove the bell peppers from the oven, and carefully stuff each pepper half with the quinoa and black bean mixture. Top the stuffed peppers with the remaining 1/2 cup of shredded cheese, if using.", "6. Return the stuffed peppers to the oven, and bake for another 15-20 minutes, until the cheese is melted and the peppers are tender.", "7. Remove from the oven, and allow the stuffed peppers to cool for 5 minutes before serving. Garnish with fresh chopped cilantro." ], "description": "Stuffed Bell Peppers with Quinoa and Black Beans (Mexican) — easy vegetarian recipe with 15 ingredients and 7 steps. Ready in 40 min. Includes exact ingred…", "tags": [ "Vegetarian", "Mexican", "Stuffed", "Bell" ], "datePublished": "2026-04-20", "publishDate": "2026-04-20T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "stuffed-bell-peppers-with-quinoa-and-black-beans-53067", "youtube": "", "author": { "name": "Mexican", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "40 min", "prepTime": "17 min", "totalTime": "57 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "smoky-lentil-chili-with-squash-52784", "braised-beef-chilli-52826" ] }, { "mealId": "52937", "id": "jerk-chicken-with-rice-peas-52937", "title": "Jerk chicken with rice & peas", "category": "Chicken", "origin": "Jamaican", "image": "https://www.themealdb.com/images/media/meals/tytyxu1515363282.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/tytyxu1515363282.jpg", "ingredients": [ "12 Chicken Thighs", "1/2 Lime", "1 bunch Spring Onions", "1 tbs chopped Ginger", "3 cloves Garlic", "1/2 Onion", "3 chopped Red Chilli", "1/2 teaspoon Thyme", "Juice of 1 Lime", "2 tbs Soy Sauce", "2 tbs Vegetable Oil", "3 tbs Brown Sugar", "1 tbs Allspice", "200g Basmati Rice", "400g Coconut Milk", "1 bunch Spring Onions", "2 sprigs Thyme", "2 cloves chopped Garlic", "1 tbs Allspice", "800g Kidney Beans" ], "instructions": "To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.\n\nTaste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.\n\nMake a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.\n\nIf you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.\n\nWhile the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.\n\nAdd the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy.", "steps": [ "To make the jerk marinade, combine all the ingredients in a food processor along with 1 tsp salt, and blend to a purée. If you’re having trouble getting it to blend, just keep turning off the blender, stirring the mixture, and trying again. Eventually it will start to blend up – don’t be tempted to add water, as you want a thick paste.", "Taste the jerk mixture for seasoning – it should taste pretty salty, but not unpleasantly, puckering salty. You can now throw in more chillies if it’s not spicy enough for you. If it tastes too salty and sour, try adding in a bit more brown sugar until the mixture tastes well balanced.", "Make a few slashes in the chicken thighs and pour the marinade over the meat, rubbing it into all the crevices. Cover and leave to marinate overnight in the fridge.", "If you want to barbecue your chicken, get the coals burning 1 hr or so before you’re ready to cook. Authentic jerked meats are not exactly grilled as we think of grilling, but sort of smoke-grilled. To get a more authentic jerk experience, add some wood chips to your barbecue, and cook your chicken over slow, indirect heat for 30 mins. To cook in the oven, heat to 180C/160C fan/gas 4. Put the chicken pieces in a roasting tin with the lime halves and cook for 45 mins until tender and cooked through.", "While the chicken is cooking, prepare the rice & peas. Rinse the rice in plenty of cold water, then tip it into a large saucepan with all the remaining ingredients except the kidney beans. Season with salt, add 300ml cold water and set over a high heat. Once the rice begins to boil, turn it down to a medium heat, cover and cook for 10 mins.", "Add the beans to the rice, then cover with a lid. Leave off the heat for 5 mins until all the liquid is absorbed. Squeeze the roasted lime over the chicken and serve with the rice & peas, and some hot sauce if you like it really spicy." ], "description": "Jerk chicken with rice & peas (Jamaican) — easy chicken recipe with 20 ingredients and 6 steps. Ready in 63 min. Includes exact ingredients and clear instr…", "tags": [ "Chilli", "Curry", "Chicken", "Jamaican", "Jerk" ], "datePublished": "2026-04-21", "publishDate": "2026-04-21T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "jerk-chicken-with-rice-peas-52937", "youtube": "https://www.youtube.com/watch?v=qfchrS2D_v4", "author": { "name": "Jamaican", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "63 min", "prepTime": "27 min", "totalTime": "90 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "jamaican-curry-chicken-recipe-53345", "chicken-basquaise-52934", "chicken-fajita-mac-and-cheese-52818" ] }, { "mealId": "53334", "id": "arepa-pabellon-53334", "title": "Arepa Pabellón", "category": "Beef", "origin": "Venezulan", "image": "https://www.themealdb.com/images/media/meals/13fg4j1764441982.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/13fg4j1764441982.jpg", "ingredients": [ "2 Corn Arepa Filled With Mozarella Cheese", "1 Fried Ripe Bananas", "1 Can Black Beans", "1 Pico De Gallo Sauce", "2kg Shredded Meat", "1 chopped Tomato", "Pinch Salt", "Pinch Pepper" ], "instructions": "Prepare the meat in a skillet and add salt and pepper to taste, heat the beans over medium heat in a pan, fry or grill the ripe plantains as indicated on its package and cut the tomato into small cubes. Reserve these ingredients until filling. \nPreheat the grill or pan and grill the arepa, putting it once on each side until they are golden brown. \nWith the help of a knife, open it by the edge through the middle, creating a space to fill it with the ripe plantain, the beans, meat and chopped tomato. \nServe with a little pico de gallo or guacamole dip sauce.", "steps": [ "Prepare the meat in a skillet and add salt and pepper to taste, heat the beans over medium heat in a pan, fry or grill the ripe plantains as indicated on its package and cut the tomato into small cubes. Reserve these ingredients until filling.", "Preheat the grill or pan and grill the arepa, putting it once on each side until they are golden brown.", "With the help of a knife, open it by the edge through the middle, creating a space to fill it with the ripe plantain, the beans, meat and chopped tomato.", "Serve with a little pico de gallo or guacamole dip sauce." ], "description": "Arepa Pabellón (Venezulan) — easy beef recipe with 8 ingredients and 4 steps. Includes exact ingredients and clear instructions.", "tags": [ "Beef", "Venezulan", "Arepa", "Pabell" ], "datePublished": "2026-04-22", "publishDate": "2026-04-22T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "arepa-pabellon-53334", "youtube": "https://www.youtube.com/shorts/Tb1PPOyqthA", "author": { "name": "Venezulan", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "algerian-kefta-meatballs-53281", "beef-and-mustard-pie-52874", "beef-caldereta-53070" ] }, { "mealId": "53247", "id": "sea-bass-with-sizzled-ginger-chilli-spring-onions-53247", "title": "Sea bass with sizzled ginger, chilli & spring onions", "category": "Seafood", "origin": "Vietnamese", "image": "https://www.themealdb.com/images/media/meals/tqd7s21763780609.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/tqd7s21763780609.jpg", "ingredients": [ "6 Sea Bass Fillets", "3 tablespoons Sunflower Oil", "Knob Ginger", "3 sliced thinly Garlic Clove", "3 Large Red Chilli", "Bunch Spring Onions", "1 tablespoon Soy Sauce" ], "instructions": "step 1\nSeason 6 sea bass fillets with salt and pepper, then slash the skin 3 times.\n\nstep 2\nHeat a heavy-based frying pan and add 1 tbsp sunflower oil.\n\nstep 3\nOnce hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.\n\nstep 4\nTurn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You’ll need to fry the sea bass fillets in 2 batches.\n\nstep 5\nHeat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.\n\nstep 6\nTake off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan.", "steps": [ "step 1", "Season 6 sea bass fillets with salt and pepper, then slash the skin 3 times.", "step 2", "Heat a heavy-based frying pan and add 1 tbsp sunflower oil.", "step 3", "Once hot, fry the sea bass fillets, skin-side down, for 5 mins or until the skin is very crisp and golden. The fish will be almost cooked through.", "step 4", "Turn over, cook for another 30 seconds - 1 minute, then transfer to a serving plate and keep warm. You’ll need to fry the sea bass fillets in 2 batches.", "step 5", "Heat 2 tbsp sunflower oil, then fry the large knob of peeled ginger, cut into matchsticks, 3 thinly sliced garlic cloves and 3 thinly shredded red chillies for about 2 mins until golden.", "step 6", "Take off the heat and toss in the bunch of shredded spring onions. Splash the fish with 1 tbsp soy sauce and spoon over the contents of the pan." ], "description": "Sea bass with sizzled ginger, chilli & spring onions (Vietnamese) — easy seafood recipe with 7 ingredients and 12 steps. Ready in 10 min. Includes exact in…", "tags": [ "Seafood", "Vietnamese", "Bass" ], "datePublished": "2026-04-23", "publishDate": "2026-04-23T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "sea-bass-with-sizzled-ginger-chilli-spring-onions-53247", "youtube": "https://www.youtube.com/watch?v=xzDYKZl50FQ", "author": { "name": "Vietnamese", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "8 min", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "vietnamese-caramel-trout-53228", "egg-foo-young-53370", "fiskesuppe-creamy-norwegian-fish-soup-53122" ] }, { "mealId": "52987", "id": "lasagna-sandwiches-52987", "title": "Lasagna Sandwiches", "category": "Pasta", "origin": "American", "image": "https://www.themealdb.com/images/media/meals/xr0n4r1576788363.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/xr0n4r1576788363.jpg", "ingredients": [ "1/4 cup Sour Cream", "2 tbs Chopped Onion", "1/2 tbs Dried Oregano", "1/4 tsp Salt", "8 slices Bread", "8 slices Bacon", "8 slices Tomato", "4 slices Mozzarella", "2 1/2 Tbs Butter" ], "instructions": "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.\n\n2. 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.\n\nNutrition Facts\n1 sandwich: 445 calories, 24g fat (12g saturated fat), 66mg cholesterol, 1094mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 21g protein.", "steps": [ "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." ], "description": "Lasagna Sandwiches (American) — easy pasta recipe with 9 ingredients and 4 steps. Includes exact ingredients and clear instructions.", "tags": [ "Sandwich", "Pasta", "American", "Lasagna", "Sandwiches" ], "datePublished": "2026-04-24", "publishDate": "2026-04-24T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "lasagna-sandwiches-52987", "youtube": "", "author": { "name": "American", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "grilled-mac-and-cheese-sandwich-52829", "chilli-prawn-linguine-52839", "fettucine-alfredo-52835" ] }, { "mealId": "52876", "id": "minced-beef-pie-52876", "title": "Minced Beef Pie", "category": "Beef", "origin": "British", "image": "https://www.themealdb.com/images/media/meals/xwutvy1511555540.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/xwutvy1511555540.jpg", "ingredients": [ "2 tbs Vegetable Oil", "500g Minced Beef", "1 chopped Onion", "1 tbls Tomato Puree", "1 ½ tbsp Plain Flour", "75g Mushrooms", "250ml Beef Stock", "Dash Worcestershire Sauce", "400g Shortcrust Pastry", "1 Egg Yolks" ], "instructions": "Preheat the oven to 200C/400F/Gas 6.\nHeat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.\nAdd the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.\nRoll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.\nCut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.\nMake three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.\nTo serve, slice into wedges.", "steps": [ "Preheat the oven to 200C/400F/Gas 6.", "Heat the oil in a deep frying pan and fry the beef mince for 4-5 minutes, breaking it up with a wooden spoon as it browns.", "Add the onion and cook for 2-3 minutes, then stir in the tomato purée and cook for 2-3 more minutes. Stir in the flour and cook for a further minute, then add the chopped mushrooms, the stout or beef stock and a couple of dashes of Worcestershire sauce. Bring to the boil, then reduce the heat, cover the pan with a lid and leave to simmer for 20 minutes. Set aside and leave to cool, then turn the meat mixture into a one litre pie dish.", "Roll out the pastry on a floured work surface until it is slightly larger than the pie dish. Gently drape the pastry over the dish, pressing firmly onto the edges. Trim, then shape the edges into a fluted shape.", "Cut some leaf shapes out of the pastry trimmings and decorate the top of the pie, sticking them to the pastry with the beaten egg yolk.", "Make three or four slits in the pastry to allow the steam to escape, then brush the pie with the rest of the beaten egg yolk and bake in the oven for 20-25 minutes, or until golden-brown.", "To serve, slice into wedges." ], "description": "Minced Beef Pie (British) — easy beef recipe with 10 ingredients and 7 steps. Ready in 37 min. Includes exact ingredients and clear instructions.", "tags": [ "Pie", "Meat", "Beef", "British", "Minced" ], "datePublished": "2026-04-25", "publishDate": "2026-04-25T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "minced-beef-pie-52876", "youtube": "https://www.youtube.com/watch?v=QY47h-uqq5g", "author": { "name": "British", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "37 min", "prepTime": "16 min", "totalTime": "53 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "beef-and-mustard-pie-52874", "algerian-kefta-meatballs-53281", "arepa-pabellon-53334" ] }, { "mealId": "53376", "id": "sweet-and-sour-chicken-53376", "title": "Sweet and Sour Chicken", "category": "Chicken", "origin": "Chinese", "image": "https://www.themealdb.com/images/media/meals/arzs741766434335.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/arzs741766434335.jpg", "ingredients": [ "1 lb Chicken Thighs", "1 large Egg White", "1 tsp Kosher Salt", "2 tsp Cornstarch", "10 oz Pineapple Chunks", "1/4 cup Pineapple Juice", "1/4 cup White Vinegar", "1/4 cup Tomato Ketchup", "3 tablespoons Brown Sugar", "4 tsp Oil", "1 chopped Red Pepper", "1 chopped Yellow Pepper", "1 tsp Ginger" ], "instructions": "Coat the chicken with egg white:\nIn a bowl, combine the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.\n\nMake the sweet and sour sauce:\nWhisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.\n\nStir-fry the chicken over high heat:\nHeat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot.\n\nAdd the chicken and spread the pieces out in one layer. Let the chicken fry untouched for 1 minute, until the bottoms are browned.\n\nFlip and fry the other side for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.\n\nStir-fry the bell pepper and ginger:\nReduce the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up before adding the bell pepper chunks and ginger. Fry for 1 minute.\n\nAdd the pineapple, sauce, and then, the chicken:\nAdd the pineapple chunks and the sweet and sour sauce. Turn up the heat to high. When the sauce is simmering, add the chicken pieces back in.\n\nLet simmer for 1 to 2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.\n\nAdjust the seasoning and serve:\nTaste the sauce and add more brown sugar or vinegar to suit your tastes, if you’d like.\n\nServe hot with steamed white or brown rice.", "steps": [ "Coat the chicken with egg white:", "In a bowl, combine the chicken with the egg white, 1/2 teaspoon kosher salt, and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.", "Make the sweet and sour sauce:", "Whisk together the pineapple juice, vinegar, ketchup, 1/2 teaspoon kosher salt, and brown sugar.", "Stir-fry the chicken over high heat:", "Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot.", "Add the chicken and spread the pieces out in one layer. Let the chicken fry untouched for 1 minute, until the bottoms are browned.", "Flip and fry the other side for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.", "Stir-fry the bell pepper and ginger:", "Reduce the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up before adding the bell pepper chunks and ginger. Fry for 1 minute.", "Add the pineapple, sauce, and then, the chicken:", "Add the pineapple chunks and the sweet and sour sauce. Turn up the heat to high. When the sauce is simmering, add the chicken pieces back in.", "Let simmer for 1 to 2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.", "Adjust the seasoning and serve:", "Taste the sauce and add more brown sugar or vinegar to suit your tastes, if you’d like.", "Serve hot with steamed white or brown rice." ], "description": "Sweet and Sour Chicken (Chinese) — easy chicken recipe with 13 ingredients and 16 steps. Ready in 10 min. Includes exact ingredients and clear instructions.", "tags": [ "Chicken", "Chinese", "Sweet" ], "datePublished": "2026-04-26", "publishDate": "2026-04-26T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "sweet-and-sour-chicken-53376", "youtube": "https://www.youtube.com/watch?v=cblsP5S9PhU", "author": { "name": "Chinese", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "20 min", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "chicken-basquaise-52934", "chicken-fajita-mac-and-cheese-52818", "chicken-ham-and-leek-pie-52875" ] }, { "mealId": "52979", "id": "bitterballen-dutch-meatballs-52979", "title": "Bitterballen (Dutch meatballs)", "category": "Beef", "origin": "Dutch", "image": "https://www.themealdb.com/images/media/meals/lhqev81565090111.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/lhqev81565090111.jpg", "ingredients": [ "100g Butter", "150g Flour", "700ml Beef Stock", "30g Onion", "1 tbs Parsley", "400g Beef", "Pinch Salt", "Pinch Pepper", "Pinch Nutmeg", "50g Flour", "2 Beaten Eggs", "50g Breadcrumbs" ], "instructions": "Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce.\n\nPour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.\n\nTake a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden.\n\nServe on a plate with a nice grainy or spicy mustard.", "steps": [ "Melt the butter in a skillet or pan. When melted, add the flour little by little and stir into a thick paste. Slowly stir in the stock, making sure the roux absorbs the liquid. Simmer for a couple of minutes on a low heat while you stir in the onion, parsley and the shredded meat. The mixture should thicken and turn into a heavy, thick sauce.", "Pour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.", "Take a heaping tablespoon of the cold, thick sauce and quickly roll it into a small ball. Roll lightly through the flour, then the egg and finally the breadcrumbs. Make sure that the egg covers the whole surface of the bitterbal. When done, refrigerate the snacks while the oil in your fryer heats up to 190C (375F). Fry four bitterballen at a time, until golden.", "Serve on a plate with a nice grainy or spicy mustard." ], "description": "Bitterballen (Dutch meatballs) (Dutch) — easy beef recipe with 12 ingredients and 4 steps. Includes exact ingredients and clear instructions.", "tags": [ "DinnerParty", "HangoverFood", "Alcoholic", "Beef", "Dutch", "Bitterballen" ], "datePublished": "2026-04-27", "publishDate": "2026-04-27T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "bitterballen-dutch-meatballs-52979", "youtube": "https://www.youtube.com/watch?v=q8AKfYUtDuM", "author": { "name": "Dutch", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "pate-chinois-52930", "algerian-kefta-meatballs-53281", "arepa-pabellon-53334" ] }, { "mealId": "52953", "id": "shrimp-chow-fun-52953", "title": "Shrimp Chow Fun", "category": "Seafood", "origin": "Chinese", "image": "https://www.themealdb.com/images/media/meals/1529445434.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/1529445434.jpg", "ingredients": [ "1/2 bag Rice Stick Noodles", "8 oz Prawns", "1/2 Egg", "pinch Pepper", "2 tsp Sesame Seed Oil", "2 tbs Cornstarch", "4 tbs Oil", "1 tsp Minced Garlic", "1 tsp Ginger", "1/2 cup Onion", "1 cup Bean Sprouts", "1/2 cup Spring Onions", "1 tbs Cooking wine", "1 tbs Oyster Sauce", "1/2 tbs Sugar", "1/2 tbs Vinegar", "1 tbs Soy Sauce" ], "instructions": "STEP 1 - SOAK THE RICE NOODLES\nSoak the rice noodles overnight untill they are soft\nSTEP 2 - BOIL THE RICE NOODLES\nBoil the noodles for 10-15 minutes and then rinse with cold water to stop the cooking process of the noodles.\nSTEP 3 -MARINATING THE SHRIMP\nIn a bowl add the shrimp, egg, 1 pinch of white pepper, 1 Teaspoon of sesame seed oil, 1 Tablespoon corn starch and 1 tablespoon of oil\nMix together well\nSTEP 4 - STIR FRY\nIn a wok add 2 Tablespoons of oil, shrimp and stir fry them until it is golden brown\nSet the shrimp aside\nAdd 1 Tablespoon of oil to the work and then add minced garlic, ginger and all of the vegetables.\nAdd the noodles to the wok\nNext add sherry cooking wine, oyster sauce, sugar, vinegar, sesame seed oil, 1 pinch white pepper, and soy sauce\nAdd back in the shrimp\nTo thicken the sauce, whisk together 1 Tablespoon of corn starch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.", "steps": [ "STEP 1 - SOAK THE RICE NOODLES", "Soak the rice noodles overnight untill they are soft", "STEP 2 - BOIL THE RICE NOODLES", "Boil the noodles for 10-15 minutes and then rinse with cold water to stop the cooking process of the noodles.", "STEP 3 -MARINATING THE SHRIMP", "In a bowl add the shrimp, egg, 1 pinch of white pepper, 1 Teaspoon of sesame seed oil, 1 Tablespoon corn starch and 1 tablespoon of oil", "Mix together well", "STEP 4 - STIR FRY", "In a wok add 2 Tablespoons of oil, shrimp and stir fry them until it is golden brown", "Set the shrimp aside", "Add 1 Tablespoon of oil to the work and then add minced garlic, ginger and all of the vegetables.", "Add the noodles to the wok", "Next add sherry cooking wine, oyster sauce, sugar, vinegar, sesame seed oil, 1 pinch white pepper, and soy sauce", "Add back in the shrimp", "To thicken the sauce, whisk together 1 Tablespoon of corn starch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness." ], "description": "Shrimp Chow Fun (Chinese) — easy seafood recipe with 17 ingredients and 15 steps. Ready in 10 min. Includes exact ingredients and clear instructions.", "tags": [ "Seafood", "Chinese", "Shrimp", "Chow" ], "datePublished": "2026-04-28", "publishDate": "2026-04-28T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "shrimp-chow-fun-52953", "youtube": "https://www.youtube.com/watch?v=wzaTcpoFEaY", "author": { "name": "Chinese", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "15 min", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "egg-foo-young-53370", "singapore-noodles-with-shrimp-53368", "fiskesuppe-creamy-norwegian-fish-soup-53122" ] }, { "mealId": "53286", "id": "khobz-el-dar-algerian-semolina-bread-53286", "title": "Khobz el Dar (Algerian Semolina Bread)", "category": "Side", "origin": "Algerian", "image": "https://www.themealdb.com/images/media/meals/5u37fy1764116774.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/5u37fy1764116774.jpg", "ingredients": [ "1/2 cup Semolina Flour", "2 tablespoons Semolina Flour", "3 tablespoons Sesame Seed", "1 tablespoon Sugar", "1 tsp Yeast", "3/4 teaspoon Salt", "1/4 cup Vegetable Oil", "1 Egg", "1 Egg", "1 cup Milk", "3 Cups All purpose flour", "2 tablespoons All purpose flour", "1 tsp Water" ], "instructions": "Mix 1/2 cup plus 2 tablespoons semolina, 2 tablespoons sesame seeds, sugar, yeast, and salt together in a large bowl. Whisk in oil, egg, and egg white. Stir in warm milk slowly until a liquid dough forms.\n\nCover the bowl with a plate or plastic wrap; let stand at room temperature until frothy, about 1 hour.\n\nStir in 2 3/4 cups flour with a wooden spoon until a sticky dough forms. Cover again and allow to rest for 30 minutes.\n\nLine a baking sheet with parchment paper or a baking mat.\n\nSprinkle 1 tablespoon flour over the dough and your hands. Mix dough, adding flour as needed, 1 tablespoon at a time, until it pulls away from the sides of the bowl. Shape into a round loaf and place on the prepared baking sheet. Cover loosely with a towel and let rise for 1 hour in a warm place until loaf doubles in volume.\n\nPreheat oven to 400 degrees F (200 degrees C).\n\nBeat egg yolk and water in a bowl with a fork; brush over the entire surface of the loaf. Sprinkle 1 tablespoon sesame seeds on top.\n\nBake in the preheated oven until loaf is golden brown, about 20 to 25 minutes.", "steps": [ "Mix 1/2 cup plus 2 tablespoons semolina, 2 tablespoons sesame seeds, sugar, yeast, and salt together in a large bowl. Whisk in oil, egg, and egg white. Stir in warm milk slowly until a liquid dough forms.", "Cover the bowl with a plate or plastic wrap; let stand at room temperature until frothy, about 1 hour.", "Stir in 2 3/4 cups flour with a wooden spoon until a sticky dough forms. Cover again and allow to rest for 30 minutes.", "Line a baking sheet with parchment paper or a baking mat.", "Sprinkle 1 tablespoon flour over the dough and your hands. Mix dough, adding flour as needed, 1 tablespoon at a time, until it pulls away from the sides of the bowl. Shape into a round loaf and place on the prepared baking sheet. Cover loosely with a towel and let rise for 1 hour in a warm place until loaf doubles in volume.", "Preheat oven to 400 degrees F (200 degrees C).", "Beat egg yolk and water in a bowl with a fork; brush over the entire surface of the loaf. Sprinkle 1 tablespoon sesame seeds on top.", "Bake in the preheated oven until loaf is golden brown, about 20 to 25 minutes." ], "description": "Khobz el Dar (Algerian Semolina Bread) (Algerian) — easy side recipe with 13 ingredients and 8 steps. Ready in 38 min. Includes exact ingredients and clear…", "tags": [ "Side", "Algerian", "Khobz" ], "datePublished": "2026-04-30", "publishDate": "2026-04-30T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "khobz-el-dar-algerian-semolina-bread-53286", "youtube": "https://www.youtube.com/watch?v=-BzhiwgfAOQ", "author": { "name": "Algerian", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "38 min", "prepTime": "17 min", "totalTime": "55 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "algerian-kefta-meatballs-53281" ] }, { "mealId": "52933", "id": "rappie-pie-52933", "title": "Rappie Pie", "category": "Chicken", "origin": "Canadian", "image": "https://www.themealdb.com/images/media/meals/ruwpww1511817242.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/ruwpww1511817242.jpg", "ingredients": [ "2 tbs Butter", "2 chopped Onions", "4 qt Chicken Stock", "1.5kg Chicken Breast", "4kg Potatoes", "2 tbs Salt", "1tbsp Black Pepper" ], "instructions": "Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.\nHeat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.\nBring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth.\nJuice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.\nSpread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.\nBake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired.", "steps": [ "Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.", "Heat margarine in a skillet over medium heat; stir in onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue to cook and stir until onion is very tender and dark brown, about 40 minutes more.", "Bring chicken broth to a boil in a large pot; stir in chicken breasts, reduce heat, and simmer until chicken is no longer pink at the center, about 20 minutes. Remove from heat. Remove chicken breasts to a plate using a slotted spoon; reserve broth.", "Juice potatoes with an electric juicer; place dry potato flesh into a bowl and discard juice. Stir salt and pepper into potatoes; stir in enough reserved broth to make the mixture the consistency of oatmeal. Set remaining broth aside.", "Spread half of potato mixture evenly into the prepared pan. Lay cooked chicken breast evenly over potatoes; scatter caramelized onion evenly over chicken. Spread remaining potato mixture over onions and chicken to cover.", "Bake in the preheated oven until golden brown, about 1 hour. Reheat chicken broth; pour over individual servings as desired." ], "description": "Rappie Pie (Canadian) — easy chicken recipe with 7 ingredients and 6 steps. Ready in 45 min. Includes exact ingredients and clear instructions.", "tags": [ "Pie", "Chicken", "Canadian", "Rappie" ], "datePublished": "2026-05-01", "publishDate": "2026-05-01T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "rappie-pie-52933", "youtube": "https://www.youtube.com/watch?v=Ys2kZnTVXAM", "author": { "name": "Canadian", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "45 min", "prepTime": "20 min", "totalTime": "65 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "chicken-ham-and-leek-pie-52875", "chicken-basquaise-52934", "chicken-fajita-mac-and-cheese-52818" ] }, { "mealId": "53229", "id": "steak-vietnamese-noodle-salad-53229", "title": "Steak & Vietnamese noodle salad", "category": "Beef", "origin": "Vietnamese", "image": "https://www.themealdb.com/images/media/meals/st9shl1763755808.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/st9shl1763755808.jpg", "ingredients": [ "85g Brown Rice Noodle", "1 tsp Rapeseed Oil", "250g Fillet Of Steak", "2 Carrots", "1/2 Chinese Cabbage", "4 finely sliced Spring Onions", "Handful Coriander", "1 sliced Red Chilli", "Juice of 1 Lime", "2 tsp Brown Sugar", "1 tsp Rice Vinegar", "1 chopped Garlic Clove", "1/2 tbs Fish Sauce" ], "instructions": "step 1\nMix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.\n\nstep 2\nCook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.\n\nstep 3\nHeat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve.", "steps": [ "step 1", "Mix all the ingredients for the dressing together in a bowl with 1 tbsp water until the sugar has dissolved.", "step 2", "Cook the noodles following pack instructions, then plunge into a bowl of cold water to cool completely. Drain the noodles, then add the carrot, cabbage, spring onion and dressing, and toss to combine.", "step 3", "Heat the oil in a frying pan over a high heat. Season the steak, then cook to your liking; 2-3 mins on each side for medium rare. Leave to rest for 5 mins, then slice. Divide the salad and steak slices between bowls and scatter over some coriander to serve." ], "description": "Steak & Vietnamese noodle salad (Vietnamese) — easy beef recipe with 13 ingredients and 6 steps. Ready in 10 min. Includes exact ingredients and clear inst…", "tags": [ "Beef", "Vietnamese", "Steak" ], "datePublished": "2026-05-02", "publishDate": "2026-05-02T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "steak-vietnamese-noodle-salad-53229", "youtube": "https://www.youtube.com/watch?v=Lo4_GdyetEU", "author": { "name": "Vietnamese", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "8 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "algerian-kefta-meatballs-53281", "arepa-pabellon-53334", "beef-and-mustard-pie-52874" ] }, { "mealId": "53368", "id": "singapore-noodles-with-shrimp-53368", "title": "Singapore Noodles with Shrimp", "category": "Seafood", "origin": "Chinese", "image": "https://www.themealdb.com/images/media/meals/f3cxnc1765656994.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/f3cxnc1765656994.jpg", "ingredients": [ "2 tsp Sesame Seed Oil", "2 tablespoons Soy Sauce", "2 tablespoons Seasoned Rice Vinegar", "6 oz Vermicelli Rice Noodles", "2 large Egg", "2 tblsp Ground Ginger", "1 clove finely chopped Garlic", "2 Carrots", "1 sliced Jalapeno", "1/2 Onion", "1/2 tsp Salt", "4 oz Ham", "1/2 Napa Cabbage", "4 Scallions", "1/2 Red Pepper", "2 tsp Curry Powder", "1/2 lb Shrimp", "2 tablespoons Cilantro Leaves" ], "instructions": "For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla. The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch.\n\nMake the sauce:\nIn a bowl, combine the sesame oil, soy sauce, and rice vinegar.\n\nCook the rice noodles:\nBring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).\n\nDrain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.\n\nScramble the eggs:\nIn a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil. Add the eggs and scramble them for 2 minutes, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.\n\nCook the vegetables:\nAdd 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.\n\nAdd the remaining ingredients:\nSprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.\n\nAdd the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.\n\nAdd the noodles in batches:\nAdd the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.\n\nAdd the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.\n\nServe:\nTaste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve.", "steps": [ "For the sweet onion, look for Vidalia, OSO Sweet, or Walla Walla. The super-sweet varieties are more suited to this stir-fry because at the end of cooking, the onion still has a slight crunch.", "Make the sauce:", "In a bowl, combine the sesame oil, soy sauce, and rice vinegar.", "Cook the rice noodles:", "Bring a large saucepan of water to a boil, add the noodles, and use tongs to turn them so they are submerged. Cook for 2 minutes, or until they are tender but still have some bite (they will cook a little more once you add them to the skillet).", "Drain, rinse with cold water, and use scissors to snip the noodles several times to break them up into shorter lengths.", "Scramble the eggs:", "In a small bowl whisk together the eggs. Heat the skillet or Dutch oven over medium heat. Add 1 tablespoon of the peanut or canola oil. Add the eggs and scramble them for 2 minutes, or until they form large, soft curds. Transfer them from the pan to a plate or bowl.", "Cook the vegetables:", "Add 1 tablespoon of the remaining oil to the pan. When it is hot, add the ginger, garlic, carrots, jalapeño, onion, and salt. Cook, stirring constantly, for 2 minutes or until the vegetables start to soften.", "Add the remaining ingredients:", "Sprinkle the vegetable mixture with the remaining 1 tablespoon peanut or canola oil. When the oil is hot, add the ham, cabbage, scallions, red pepper, and curry powder to the pan. Cook, stirring constantly, for 1 minute.", "Add the shrimp and cook, stirring, for 3 more minutes or until the shrimp are bright pink and cooked through.", "Add the noodles in batches:", "Add the eggs, the sauce mixture, and half the noodles to the pan. Toss for 1 minute.", "Add the remaining noodles and continue tossing for 1 minute more until they are thoroughly combined and the mixture is heated through.", "Serve:", "Taste for seasoning and add more salt or soy sauce, if you like. Sprinkle with cilantro leaves and serve." ], "description": "Singapore Noodles with Shrimp (Chinese) — easy seafood recipe with 18 ingredients and 18 steps. Ready in 10 min. Includes exact ingredients and clear instr…", "tags": [ "Seafood", "Chinese", "Singapore", "Noodles" ], "datePublished": "2026-05-03", "publishDate": "2026-05-03T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "singapore-noodles-with-shrimp-53368", "youtube": "https://www.youtube.com/watch?v=DiFUyPAGoug", "author": { "name": "Chinese", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "9 min", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "egg-foo-young-53370", "shrimp-chow-fun-52953", "fiskesuppe-creamy-norwegian-fish-soup-53122" ] }, { "mealId": "52838", "id": "venetian-duck-ragu-52838", "title": "Venetian Duck Ragu", "category": "Pasta", "origin": "Italian", "image": "https://www.themealdb.com/images/media/meals/qvrwpt1511181864.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/qvrwpt1511181864.jpg", "ingredients": [ "1 tbls Olive Oil", "4 Duck Legs", "2 finely chopped Onions", "2 cloves minced Garlic", "2 tsp ground Cinnamon", "2 tsp Plain Flour", "250ml Red Wine", "800g Chopped Tomatoes", "1 Chicken Stock Cube", "3 sprigs Rosemary", "2 Bay Leaves", "1 tsp Sugar", "2 tbs Milk", "600g Paccheri Pasta", "Grated Parmesan Cheese" ], "instructions": "Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.\nCarefully lift the duck legs out of the sauce and place on a plate – they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.\nCook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like.", "steps": [ "Heat the oil in a large pan. Add the duck legs and brown on all sides for about 10 mins. Remove to a plate and set aside. Add the onions to the pan and cook for 5 mins until softened. Add the garlic and cook for a further 1 min, then stir in the cinnamon and flour and cook for a further min. Return the duck to the pan, add the wine, tomatoes, stock, herbs, sugar and seasoning. Bring to a simmer, then lower the heat, cover with a lid and cook for 2 hrs, stirring every now and then.", "Carefully lift the duck legs out of the sauce and place on a plate – they will be very tender so try not to lose any of the meat. Pull off and discard the fat, then shred the meat with 2 forks and discard the bones. Add the meat back to the sauce with the milk and simmer, uncovered, for a further 10-15 mins while you cook the pasta.", "Cook the pasta following pack instructions, then drain, reserving a cup of the pasta water, and add the pasta to the ragu. Stir to coat all the pasta in the sauce and cook for 1 min more, adding a splash of cooking liquid if it looks dry. Serve with grated Parmesan, if you like." ], "description": "Venetian Duck Ragu (Italian) — easy pasta recipe with 15 ingredients and 3 steps. Ready in 22 min. Includes exact ingredients and clear instructions.", "tags": [ "Pasta", "Italian", "Venetian", "Duck" ], "datePublished": "2026-05-04", "publishDate": "2026-05-04T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "venetian-duck-ragu-52838", "youtube": "https://www.youtube.com/watch?v=oWQDVgjB_Lw", "author": { "name": "Italian", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "22 min", "prepTime": "10 min", "totalTime": "32 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "chilli-prawn-linguine-52839", "fettucine-alfredo-52835", "spaghetti-alla-carbonara-52982" ] }, { "mealId": "52784", "id": "smoky-lentil-chili-with-squash-52784", "title": "Smoky Lentil Chili with Squash", "category": "Vegetarian", "origin": "British", "image": "https://www.themealdb.com/images/media/meals/uwxqwy1483389553.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/uwxqwy1483389553.jpg", "ingredients": [ "1 tbls Olive Oil", "1 Onion", "1 chopped Leek", "3 cloves Garlic", "4 tsp ground Cumin", "2 tsp ground Coriander", "1 tsp Smoked Paprika", "1/2 tsp Cinnamon", "1 tsp Chili Powder", "1 tsp Cocoa", "1/2 tsp Dried Oregano", "1 can Diced Tomatoes", "3 cups Water", "3 chopped Carrots", "1 1/2 cups Brown Lentils", "1 tsp Sea Salt", "1 Small Squash", "1 Cup Cashews", "1 tsp Apple Cider Vinegar" ], "instructions": "Begin by roasting the squash. Slice it into thin crescents and drizzle with a little oil and sprinkle with sea salt. I added a fresh little sage I had in the fridge, but it’s unnecessary. Roast the squash a 205 C (400 F) for 20-30 minutes, flipping halfway through, until soft and golden. Let cool and chop into cubes.\nMeanwhile, rinse the lentils and cover them with water. Bring them to the boil then turn down to a simmer and let cook (uncovered) for 20-30 minutes, or until tender. Drain and set aside.\nWhile the lentils are cooking heat the 1 Tbsp. of oil on low in a medium pot. Add the onions and leeks and sauté for 5 or so minutes, or until they begin to soften. Add the garlic next along with the cumin and coriander, cooking for a few more minutes. Add the remaining spices – paprika, cinnamon, chilli, cocoa, Worcestershire sauce, salt, and oregano. Next add the can of tomatoes, the water or stock, and carrots. Let simmer, covered, for 20 minutes or until the veg is tender and the mixture has thickened up. You’ll need to check on the pot periodically for a stir and a top of of liquid if needed.\nAdd the lentils and chopped roasted squash. Let cook for 10 more minutes to heat through.\nServe with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sour cream.\n\nSIMPLE CASHEW SOUR CREAM\n\n1 Cup Raw Unsalted Cashews\nPinch Sea Salt\n1 tsp. Apple Cider Vinegar\nWater\n\nBring some water to the boil, and use it to soak the cashews for at least four hours. Alternatively, you can use cold water and let the cashews soak overnight, but I’m forgetful/lazy, so often use the boil method which is much faster.\nAfter the cashews have soaked, drain them and add to a high speed blender. Begin to puree, slowly adding about 1/2 cup fresh water, until a creamy consistency is reached. You may need to add less or more water to reach the desired consistency.\nAdd a pinch of sea salt and vinegar (or lemon juice).", "steps": [ "Begin by roasting the squash. Slice it into thin crescents and drizzle with a little oil and sprinkle with sea salt. I added a fresh little sage I had in the fridge, but it’s unnecessary. Roast the squash a 205 C (400 F) for 20-30 minutes, flipping halfway through, until soft and golden. Let cool and chop into cubes.", "Meanwhile, rinse the lentils and cover them with water. Bring them to the boil then turn down to a simmer and let cook (uncovered) for 20-30 minutes, or until tender. Drain and set aside.", "While the lentils are cooking heat the 1 Tbsp. of oil on low in a medium pot. Add the onions and leeks and sauté for 5 or so minutes, or until they begin to soften. Add the garlic next along with the cumin and coriander, cooking for a few more minutes. Add the remaining spices – paprika, cinnamon, chilli, cocoa, Worcestershire sauce, salt, and oregano. Next add the can of tomatoes, the water or stock, and carrots. Let simmer, covered, for 20 minutes or until the veg is tender and the mixture has thickened up. You’ll need to check on the pot periodically for a stir and a top of of liquid if needed.", "Add the lentils and chopped roasted squash. Let cook for 10 more minutes to heat through.", "Serve with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sour cream.", "SIMPLE CASHEW SOUR CREAM", "1 Cup Raw Unsalted Cashews", "Pinch Sea Salt", "1 tsp. Apple Cider Vinegar", "Water", "Bring some water to the boil, and use it to soak the cashews for at least four hours. Alternatively, you can use cold water and let the cashews soak overnight, but I’m forgetful/lazy, so often use the boil method which is much faster.", "After the cashews have soaked, drain them and add to a high speed blender. Begin to puree, slowly adding about 1/2 cup fresh water, until a creamy consistency is reached. You may need to add less or more water to reach the desired consistency.", "Add a pinch of sea salt and vinegar (or lemon juice)." ], "description": "Smoky Lentil Chili with Squash (British) — easy vegetarian recipe with 19 ingredients and 13 steps. Ready in 56 min. Includes exact ingredients and clear i…", "tags": [ "Pulse", "Vegetarian", "British", "Smoky", "Lentil" ], "datePublished": "2026-05-05", "publishDate": "2026-05-05T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "smoky-lentil-chili-with-squash-52784", "youtube": "https://www.youtube.com/watch?v=pKmqawK2Tqs", "author": { "name": "British", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "56 min", "prepTime": "24 min", "totalTime": "80 min", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "stuffed-bell-peppers-with-quinoa-and-black-beans-53067", "beef-and-mustard-pie-52874", "chicken-ham-and-leek-pie-52875" ] }, { "mealId": "52818", "id": "chicken-fajita-mac-and-cheese-52818", "title": "Chicken Fajita Mac and Cheese", "category": "Chicken", "origin": "American", "image": "https://www.themealdb.com/images/media/meals/qrqywr1503066605.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/qrqywr1503066605.jpg", "ingredients": [ "500g macaroni", "2 cups chicken stock", "1/2 cup heavy cream", "1 packet fajita seasoning", "1 tsp salt", "3 diced chicken breast", "2 tbsp olive oil", "1 small finely diced onion", "2 finely diced red pepper", "2 cloves minced garlic", "1 cup cheddar cheese", "garnish chopped parsley" ], "instructions": "Fry your onion, peppers and garlic in olive oil until nicely translucent. Make a well in your veg and add your chicken. Add your seasoning and salt. Allow to colour slightly.\nAdd your cream, stock and macaroni.\nCook on low for 20 minutes. Add your cheeses, stir to combine.\nTop with roasted peppers and parsley.", "steps": [ "Fry your onion, peppers and garlic in olive oil until nicely translucent. Make a well in your veg and add your chicken. Add your seasoning and salt. Allow to colour slightly.", "Add your cream, stock and macaroni.", "Cook on low for 20 minutes. Add your cheeses, stir to combine.", "Top with roasted peppers and parsley." ], "description": "Chicken Fajita Mac and Cheese (American) — easy chicken recipe with 12 ingredients and 4 steps. Ready in 10 min. Includes exact ingredients and clear instr…", "tags": [ "Pasta", "Cheasy", "Meat", "Cheesy", "Chicken", "American", "Fajita" ], "datePublished": "2026-05-06", "publishDate": "2026-05-06T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "chicken-fajita-mac-and-cheese-52818", "youtube": "https://www.youtube.com/watch?v=bwTSmLTZKNg", "author": { "name": "American", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "20 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "chicken-basquaise-52934", "chicken-ham-and-leek-pie-52875", "chicken-parmentier-52879" ] }, { "mealId": "52952", "id": "beef-lo-mein-52952", "title": "Beef Lo Mein", "category": "Beef", "origin": "Chinese", "image": "https://www.themealdb.com/images/media/meals/1529444830.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/1529444830.jpg", "ingredients": [ "1/2 lb Beef", "pinch Salt", "pinch Pepper", "2 tsp Sesame Seed Oil", "1/2 Egg", "3 tbs Starch", "5 tbs Oil", "1/4 lb Noodles", "1/2 cup Onion", "1 tsp Minced Garlic", "1 tsp Ginger", "1 cup Bean Sprouts", "1 cup Mushrooms", "1 cup Water", "1 tbs Oyster Sauce", "1 tsp Sugar", "1 tsp Soy Sauce" ], "instructions": "STEP 1 - MARINATING THE BEEF\nIn a bowl, add the beef, salt, 1 pinch white pepper, 1 Teaspoon sesame seed oil, 1/2 egg, corn starch,1 Tablespoon of oil and mix together.\nSTEP 2 - BOILING THE THE NOODLES\nIn a 6 qt pot add your noodles to boiling water until the noodles are submerged and boil on high heat for 10 seconds. After your noodles is done boiling strain and cool with cold water.\nSTEP 3 - STIR FRY\nAdd 2 Tablespoons of oil, beef and cook on high heat untill beef is medium cooked.\nSet the cooked beef aside\nIn a wok add 2 Tablespoon of oil, onions, minced garlic, minced ginger, bean sprouts, mushrooms, peapods and 1.5 cups of water or until the vegetables are submerged in water.\nAdd the noodles to wok\nTo make the sauce, add oyster sauce, 1 pinch white pepper, 1 teaspoon sesame seed oil, sugar, and 1 Teaspoon of soy sauce.\nNext add the beef to wok and stir-fry", "steps": [ "STEP 1 - MARINATING THE BEEF", "In a bowl, add the beef, salt, 1 pinch white pepper, 1 Teaspoon sesame seed oil, 1/2 egg, corn starch,1 Tablespoon of oil and mix together.", "STEP 2 - BOILING THE THE NOODLES", "In a 6 qt pot add your noodles to boiling water until the noodles are submerged and boil on high heat for 10 seconds. After your noodles is done boiling strain and cool with cold water.", "STEP 3 - STIR FRY", "Add 2 Tablespoons of oil, beef and cook on high heat untill beef is medium cooked.", "Set the cooked beef aside", "In a wok add 2 Tablespoon of oil, onions, minced garlic, minced ginger, bean sprouts, mushrooms, peapods and 1.5 cups of water or until the vegetables are submerged in water.", "Add the noodles to wok", "To make the sauce, add oyster sauce, 1 pinch white pepper, 1 teaspoon sesame seed oil, sugar, and 1 Teaspoon of soy sauce.", "Next add the beef to wok and stir-fry" ], "description": "Beef Lo Mein (Chinese) — easy beef recipe with 17 ingredients and 11 steps. Includes exact ingredients and clear instructions.", "tags": [ "Beef", "Chinese" ], "datePublished": "2026-05-07", "publishDate": "2026-05-07T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "beef-lo-mein-52952", "youtube": "https://www.youtube.com/watch?v=ZT9LSsNXXe0", "author": { "name": "Chinese", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "algerian-kefta-meatballs-53281", "arepa-pabellon-53334", "beef-and-mustard-pie-52874" ] }, { "mealId": "53349", "id": "jamaican-pepper-shrimp-53349", "title": "Jamaican Pepper Shrimp", "category": "Seafood", "origin": "Jamaican", "image": "https://www.themealdb.com/images/media/meals/bx07m71764792853.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/bx07m71764792853.jpg", "ingredients": [ "1 lb Shrimp", "2 chopped Scotch Bonnet", "1 tablespoon All-purpose Seasoning", "2 tsp Ground Annatto", "2 tsp Allspice", "3/4 cup Shrimp Stock", "1/4 cup Onion", "2 cloves minced Garlic", "2 tablespoons White Vinegar", "3 sprigs Thyme", "To taste Salt" ], "instructions": "In a medium bowl, combine shrimp with minced Scotch Bonnet peppers, all-purpose seasoning, ground annatto, and grounf allspice. Toss well to coat evenly and let marinate for 10 minutes.\nHeat a large pan over medium heat. Add the shrimp stock and bring to a gentle simmer. Stir in the diced onion and garlic, cooking until softened and fragrant, about 2 minutes.\nAdd the seasoned shrimp and thyme sprigs, spreading the shrimp in the pan. Cover and cook for about 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are cooked through.\nAdd the white vinegar, stir, and cook for another minute. Taste; add salt to taste. Using a slotted spoon, transfer the shrimp to a plate. Serve hot with some cooking liquid drizzled on top.", "steps": [ "In a medium bowl, combine shrimp with minced Scotch Bonnet peppers, all-purpose seasoning, ground annatto, and grounf allspice. Toss well to coat evenly and let marinate for 10 minutes.", "Heat a large pan over medium heat. Add the shrimp stock and bring to a gentle simmer. Stir in the diced onion and garlic, cooking until softened and fragrant, about 2 minutes.", "Add the seasoned shrimp and thyme sprigs, spreading the shrimp in the pan. Cover and cook for about 5–7 minutes, stirring occasionally, until the shrimp turn bright orange and are cooked through.", "Add the white vinegar, stir, and cook for another minute. Taste; add salt to taste. Using a slotted spoon, transfer the shrimp to a plate. Serve hot with some cooking liquid drizzled on top." ], "description": "Jamaican Pepper Shrimp (Jamaican) — easy seafood recipe with 11 ingredients and 4 steps. Ready in 10 min. Includes exact ingredients and clear instructions.", "tags": [ "Seafood", "Jamaican", "Pepper" ], "datePublished": "2026-05-08", "publishDate": "2026-05-08T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "jamaican-pepper-shrimp-53349", "youtube": "https://www.youtube.com/watch?v=ILCmxtCp8jc", "author": { "name": "Jamaican", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "19 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "saltfish-and-ackee-52936", "egg-foo-young-53370", "fiskesuppe-creamy-norwegian-fish-soup-53122" ] }, { "mealId": "52839", "id": "chilli-prawn-linguine-52839", "title": "Chilli prawn linguine", "category": "Pasta", "origin": "Italian", "image": "https://www.themealdb.com/images/media/meals/usywpp1511189717.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/usywpp1511189717.jpg", "ingredients": [ "280g Linguine Pasta", "200g Sugar Snap Peas", "2 tblsp Olive Oil", "2 cloves chopped Garlic Clove", "1 large Red Chilli", "24 Skinned King Prawns", "12 Cherry Tomatoes", "Handful Basil Leaves", "Leaves Lettuce", "to serve Bread", "2 tbsp Fromage Frais", "Grated Zest of 2 Lime", "2 tsp Caster Sugar" ], "instructions": "Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.\n\nCook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time.\n\nMeanwhile, 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.\n\nAdd 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.\n\nServe with salad leaves drizzled with the lime dressing, and warm crusty bread.", "steps": [ "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." ], "description": "Chilli prawn linguine (Italian) — easy pasta recipe with 13 ingredients and 5 steps. Ready in 10 min. Includes exact ingredients and clear instructions.", "tags": [ "Pasta", "Italian", "Chilli", "Prawn" ], "datePublished": "2026-05-09", "publishDate": "2026-05-09T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "chilli-prawn-linguine-52839", "youtube": "https://www.youtube.com/watch?v=SC17Mc70Db0", "author": { "name": "Italian", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "6 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "fettucine-alfredo-52835", "spaghetti-alla-carbonara-52982", "venetian-duck-ragu-52838" ] }, { "mealId": "52879", "id": "chicken-parmentier-52879", "title": "Chicken Parmentier", "category": "Chicken", "origin": "French", "image": "https://www.themealdb.com/images/media/meals/uwvxpv1511557015.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/uwvxpv1511557015.jpg", "ingredients": [ "1.5kg Potatoes", "30g Butter", "5 tblsp Double Cream", "2 Egg Yolks", "30g Butter", "7 Shallots", "3 chopped Carrots", "2 sticks Celery", "1 finely chopped Garlic Clove", "4 tbsp White Wine", "1 tbls Tomato Puree", "400g Tinned Tomatos", "350ml Chicken Stock", "600g Chicken", "16 Black Olives", "2 tbs Parsley", "50g Gruyere cheese" ], "instructions": "For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.\nFor the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.\nPreheat the oven to 180C/160C Fan/Gas 4.\nPut the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown.", "steps": [ "For the topping, boil the potatoes in salted water until tender. Drain and push through a potato ricer, or mash thoroughly. Stir in the butter, cream and egg yolks. Season and set aside.", "For the filling, melt the butter in a large pan. Add the shallots, carrots and celery and gently fry until soft, then add the garlic. Pour in the wine and cook for 1 minute. Stir in the tomato purée, chopped tomatoes and stock and cook for 10–15 minutes, until thickened. Add the shredded chicken, olives and parsley. Season to taste with salt and pepper.", "Preheat the oven to 180C/160C Fan/Gas 4.", "Put the filling in a 20x30cm/8x12in ovenproof dish and top with the mashed potato. Grate over the Gruyère. Bake for 30–35 minutes, until piping hot and the potato is golden-brown." ], "description": "Chicken Parmentier (French) — easy chicken recipe with 17 ingredients and 4 steps. Ready in 36 min. Includes exact ingredients and clear instructions.", "tags": [ "Meat", "Dairy", "Chicken", "French", "Parmentier" ], "datePublished": "2026-05-10", "publishDate": "2026-05-10T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "chicken-parmentier-52879", "youtube": "https://www.youtube.com/watch?v=tiG-xlmeyjg", "author": { "name": "French", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "36 min", "prepTime": "15 min", "totalTime": "51 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "chicken-basquaise-52934", "chicken-fajita-mac-and-cheese-52818", "chicken-ham-and-leek-pie-52875" ] }, { "mealId": "53345", "id": "jamaican-curry-chicken-recipe-53345", "title": "Jamaican Curry Chicken Recipe", "category": "Chicken", "origin": "Jamaican", "image": "https://www.themealdb.com/images/media/meals/o5fuq51764789643.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/o5fuq51764789643.jpg", "ingredients": [ "2 Lbs Chicken Thighs", "2 1/2 Tbs Curry Powder", "1 tsp All-purpose Seasoning", "1 chopped Onion", "3 chopped Spring Onions", "1/2 Green Pepper", "4 Cloves Chopped Garlic", "1 chopped Scotch Bonnet", "3 sprigs Thyme", "3 tablespoons Olive Oil", "1/4 cup Water", "1 large Russet Potato", "To taste Salt", "To taste Pepper" ], "instructions": "Equipment\n\nDutch Oven\n\nInstructions\n \nAdd chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight.\nOne the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.\nHeat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 tablespoon of water.\nAdd chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes.\nWhen there is about 15 minutes remaining, stir in potato and continue to cook covered.\nOnce chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste.", "steps": [ "Equipment", "Dutch Oven", "Instructions", "Add chicken thighs, all-purpose seasoning, 1 tablespoon of curry powder, onion, green onions, green pepper, garlic cloves, scotch bonnet pepper (if using), and thyme to a large bowl and combine, making sure all chicken pieces are covered with the seasoning. Cover and refrigerate for at least 1 hour or up to overnight.", "One the chicken is done marinating, remove onions, peppers, and garlic cloves from chicken and set aside.", "Heat olive oil in a large heavy bottom pot over medium heat. Add remaining curry powder and stir, cooking for about 20-30 seconds. Add onions, green pepper, garlic cloves, thyme, and scotch bonnet pepper (if using) to pot and stir until onions have softened, about 3-5 minutes. If your onions and peppers are looking dry, add about 1 tablespoon of water.", "Add chicken and ¼ cup of water to the pot. Cover and reduce heat to medium low. Cook, stirring occasionally, for 30-35 minutes.", "When there is about 15 minutes remaining, stir in potato and continue to cook covered.", "Once chicken is cooked and potatoes are softened, remove from heat. Salt and pepper to taste." ], "description": "Jamaican Curry Chicken Recipe (Jamaican) — easy chicken recipe with 14 ingredients and 9 steps. Ready in 38 min. Includes exact ingredients and clear instr…", "tags": [ "Chicken", "Jamaican", "Curry" ], "datePublished": "2026-05-11", "publishDate": "2026-05-11T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "jamaican-curry-chicken-recipe-53345", "youtube": "", "author": { "name": "Jamaican", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "38 min", "prepTime": "17 min", "totalTime": "55 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "jerk-chicken-with-rice-peas-52937", "chicken-basquaise-52934", "chicken-fajita-mac-and-cheese-52818" ] }, { "mealId": "52930", "id": "pate-chinois-52930", "title": "Pate Chinois", "category": "Beef", "origin": "Canadian", "image": "https://www.themealdb.com/images/media/meals/yyrrxr1511816289.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/yyrrxr1511816289.jpg", "ingredients": [ "4 cups Potatoes", "60ml Butter", "½ cup Milk", "450g Minced Beef", "1 finely chopped Onion", "500ml Creamed Corn", "to taste Paprika", "to taste Parsley", "Dash Salt", "Dash Pepper" ], "instructions": "In a large pot of salted water, cook the potatoes until they are very tender. Drain.\nWith a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.\nWith the rack in the middle position, preheat the oven to 190 °C (375 °F).\nIn a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.\nLightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.\nBake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.", "steps": [ "In a large pot of salted water, cook the potatoes until they are very tender. Drain.", "With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.", "With the rack in the middle position, preheat the oven to 190 °C (375 °F).", "In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.", "Lightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.", "Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes." ], "description": "Pate Chinois (Canadian) — easy beef recipe with 10 ingredients and 6 steps. Ready in 28 min. Includes exact ingredients and clear instructions.", "tags": [ "MainMeal", "Alcoholic", "Beef", "Canadian", "Pate", "Chinois" ], "datePublished": "2026-05-12", "publishDate": "2026-05-12T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "pate-chinois-52930", "youtube": "https://www.youtube.com/watch?v=QRFqnLkEv3I", "author": { "name": "Canadian", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "28 min", "prepTime": "12 min", "totalTime": "40 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "montreal-smoked-meat-52927", "bitterballen-dutch-meatballs-52979", "algerian-kefta-meatballs-53281" ] }, { "mealId": "53122", "id": "fiskesuppe-creamy-norwegian-fish-soup-53122", "title": "Fiskesuppe (Creamy Norwegian Fish Soup)", "category": "Seafood", "origin": "Norwegian", "image": "https://www.themealdb.com/images/media/meals/raqjbj1762773035.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/raqjbj1762773035.jpg", "ingredients": [ "1 lb Fish fillet", "1 clove Garlic", "2 medium Potatoes", "2 Carrots", "1 Leek", "3 tablespoons Butter", "5 tablespoons Flour", "4 cups Fish Stock", "1 cup Milk", "1 1/4 cup Creme Fraiche", "1 cup Shrimp", "1 tablespoon Chives" ], "instructions": "▢\nCut the fish fillets in cubes or strips. Crush or chop the garlic. Rinse the vegetables and cut into thin strips.\n▢\nHeat the butter in a pot and add the garlic. Once the garlic starts to turn golden add the flour, whisking well.\n▢\nAdd the fish stock and continue to whisk until there are no lumps.\n▢\nAdd the vegetables and milk and bring to a boil. Cook for about 10 minutes.\n▢\nAdd the crème fraîche (or sour cream). Bring the soup back to a simmer and once the soup begins to bubble again turn off the heat. Keep the soup on the burner and add the fish. Let the fish cook in the hot soup for 5 minutes. If using shrimp, add right before serving.\n▢\nSprinkle with chives (or dill or parsley) before serving.", "steps": [ "▢", "Cut the fish fillets in cubes or strips. Crush or chop the garlic. Rinse the vegetables and cut into thin strips.", "▢", "Heat the butter in a pot and add the garlic. Once the garlic starts to turn golden add the flour, whisking well.", "▢", "Add the fish stock and continue to whisk until there are no lumps.", "▢", "Add the vegetables and milk and bring to a boil. Cook for about 10 minutes.", "▢", "Add the crème fraîche (or sour cream). Bring the soup back to a simmer and once the soup begins to bubble again turn off the heat. Keep the soup on the burner and add the fish. Let the fish cook in the hot soup for 5 minutes. If using shrimp, add right before serving.", "▢", "Sprinkle with chives (or dill or parsley) before serving." ], "description": "Fiskesuppe (Creamy Norwegian Fish Soup) (Norwegian) — easy seafood recipe with 12 ingredients and 12 steps. Ready in 10 min. Includes exact ingredients and…", "tags": [ "Soup", "Seafood", "Norwegian", "Fiskesuppe", "Creamy" ], "datePublished": "2026-05-13", "publishDate": "2026-05-13T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "fiskesuppe-creamy-norwegian-fish-soup-53122", "youtube": "https://www.bing.com/videos/riverview/relatedvideo?&q=Fiskesuppe+(Creamy+Norwegian+Fish+Soup)+youtube&qpvt=Fiskesuppe+(Creamy+Norwegian+Fish+Soup)+youtube&mid=BA1D06D0C6BB703F9960BA1D06D0C6BB703F9960&&mcid=1B82C46C54684D60AEB9F663316D725F&FORM=VRDGAR", "author": { "name": "Norwegian", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "15 min", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "tom-yum-soup-with-prawns-53194", "egg-foo-young-53370", "honey-teriyaki-salmon-52773" ] }, { "mealId": "52857", "id": "pumpkin-pie-52857", "title": "Pumpkin Pie", "category": "Dessert", "origin": "American", "image": "https://www.themealdb.com/images/media/meals/usuqtp1511385394.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/usuqtp1511385394.jpg", "ingredients": [ "750g Pumpkin", "350g Shortcrust Pastry", "Dusting Plain Flour", "140g Caster Sugar", "½ tsp Salt", "½ tsp Nutmeg", "1 tsp Cinnamon", "2 Beaten Eggs", "25g Butter", "175g Milk", "1 tblsp Icing Sugar" ], "instructions": "Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.\nHeat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.\nIncrease oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.\nLeave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled.", "steps": [ "Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.", "Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.", "Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.", "Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled." ], "description": "Pumpkin Pie (American) — easy dessert recipe with 11 ingredients and 4 steps. Ready in 73 min. Includes exact ingredients and clear instructions.", "tags": [ "Halloween", "Pie", "Desert", "Dessert", "American", "Pumpkin" ], "datePublished": "2026-05-15", "publishDate": "2026-05-15T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "pumpkin-pie-52857", "youtube": "https://www.youtube.com/watch?v=hpapqEeb36k", "author": { "name": "American", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "73 min", "prepTime": "32 min", "totalTime": "105 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "madeira-cake-52900", "crema-catalana-53148", "figgy-duff-53342" ] }, { "mealId": "53011", "id": "chicken-quinoa-greek-salad-53011", "title": "Chicken Quinoa Greek Salad", "category": "Chicken", "origin": "Greek", "image": "https://www.themealdb.com/images/media/meals/k29viq1585565980.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/k29viq1585565980.jpg", "ingredients": [ "225g Quinoa", "25g Butter", "1 chopped Red Chilli", "1 clove finely chopped Garlic", "400g Chicken Breast", "2 tbs Olive Oil", "Handful Black Olives", "1 chopped Red Onions", "100g Feta", "Chopped Mint", "Juice of 1/2 Lemon" ], "instructions": "Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.\n\nMeanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.\n\nNext, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices.", "steps": [ "Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.", "Meanwhile, mix the butter, chilli and garlic into a paste. Toss the chicken fillets in 2 tsp of the olive oil with some seasoning. Lay in a hot griddle pan and cook for 3-4 mins each side or until cooked through. Transfer to a plate, dot with the spicy butter and set aside to melt.", "Next, tip the tomatoes, olives, onion, feta and mint into a bowl. Toss in the cooked quinoa. Stir through the remaining olive oil, lemon juice and zest, and season well. Serve with the chicken fillets on top, drizzled with any buttery chicken juices." ], "description": "Chicken Quinoa Greek Salad (Greek) — easy chicken recipe with 11 ingredients and 3 steps. Ready in 10 min. Includes exact ingredients and clear instructions.", "tags": [ "Chicken", "Greek", "Quinoa" ], "datePublished": "2026-05-16", "publishDate": "2026-05-16T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "chicken-quinoa-greek-salad-53011", "youtube": "https://www.youtube.com/watch?v=akcrkXYr61M", "author": { "name": "Greek", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "4 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "chicken-basquaise-52934", "chicken-fajita-mac-and-cheese-52818", "chicken-ham-and-leek-pie-52875" ] }, { "mealId": "52809", "id": "recheado-masala-fish-52809", "title": "Recheado Masala Fish", "category": "Seafood", "origin": "Indian", "image": "https://www.themealdb.com/images/media/meals/uwxusv1487344500.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/uwxusv1487344500.jpg", "ingredients": [ "4 Mackerel", "18 dried Red Chilli", "1 inch Ginger", "8 cloves Garlic", "1.5 tsp Pepper", "1 tsp Cumin", "½ tsp Turmeric", "Cinnamon stick", "4 Cloves", "2 Cardamom", "1 tbsp Sugar", "2 marble sized Tamarind ball", "2.5 tbsp Vinegar", "for frying Oil" ], "instructions": "Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.\nAdd sugar and salt.\nAlso add turmeric powder.\nCombine all nicely and marinate for 35-40 mins.\nGrind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly. If the masala paste is thin then it would not stick to the fish.\nRinse the fish slit from the center and give some incision from the top. You could see the fish below for clarity.\nNow stuff the paste into the center and into the incision. Coat the entire fish with this paste. Marinate the fish for 30 mins.\nPlace oil in a shallow pan, once oil is quite hot shallow fry the stuffed mackerels.\nFry until golden brown from both sides\nServe the recheado mackerels hot with salad, lime wedges, rice and curry.\nNotes\n1. Ensure the masala paste is thick else the result won't be good.\n2. If you aren't able to find kashmiri chilies then use bedgi chilies or kashmiri red chili powder.\n3. You could use white vinegar or coconut vinegar.\n4. Any left over paste could be stored in the fridge for future use.\n5. Cinnamon could be avoided as it's a strong spice used generally for meat or chicken.", "steps": [ "Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.", "Add sugar and salt.", "Also add turmeric powder.", "Combine all nicely and marinate for 35-40 mins.", "Grind the mixture until soft and smooth. Add more vinegar if required but ensure the paste has to be thick so add vinegar accordingly. If the masala paste is thin then it would not stick to the fish.", "Rinse the fish slit from the center and give some incision from the top. You could see the fish below for clarity.", "Now stuff the paste into the center and into the incision. Coat the entire fish with this paste. Marinate the fish for 30 mins.", "Place oil in a shallow pan, once oil is quite hot shallow fry the stuffed mackerels.", "Fry until golden brown from both sides", "Serve the recheado mackerels hot with salad, lime wedges, rice and curry.", "Notes", "1. Ensure the masala paste is thick else the result won't be good.", "2. If you aren't able to find kashmiri chilies then use bedgi chilies or kashmiri red chili powder.", "3. You could use white vinegar or coconut vinegar.", "4. Any left over paste could be stored in the fridge for future use.", "5. Cinnamon could be avoided as it's a strong spice used generally for meat or chicken." ], "description": "Recheado Masala Fish (Indian) — easy seafood recipe with 14 ingredients and 16 steps. Ready in 49 min. Includes exact ingredients and clear instructions.", "tags": [ "Fish", "Spicy", "Seafood", "Indian", "Recheado", "Masala" ], "datePublished": "2026-05-18", "publishDate": "2026-05-18T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "recheado-masala-fish-52809", "youtube": "https://www.youtube.com/watch?v=FXtCris37nE", "author": { "name": "Indian", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "49 min", "prepTime": "21 min", "totalTime": "70 min", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "honey-teriyaki-salmon-52773", "egg-foo-young-53370", "fiskesuppe-creamy-norwegian-fish-soup-53122" ] }, { "mealId": "52982", "id": "spaghetti-alla-carbonara-52982", "title": "Spaghetti alla Carbonara", "category": "Pasta", "origin": "Italian", "image": "https://www.themealdb.com/images/media/meals/llcbn01574260722.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/llcbn01574260722.jpg", "ingredients": [ "320g Spaghetti", "6 Egg Yolks", "As required Salt", "150g Bacon", "50g Pecorino", "As required Black Pepper" ], "instructions": "STEP 1\nPut a large saucepan of water on to boil.\n\nSTEP 2\nFinely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.\n\nSTEP 3\nBeat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.\n\nSTEP 4\nAdd 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).\n\nSTEP 5\nSquash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.\n\nSTEP 6\nWhile the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.\n\nSTEP 7\nLeave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.\n\nSTEP 8\nKeep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.\n\nSTEP 9\nMix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.\n\nSTEP 10\nTake the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.\n\nSTEP 11\nAdd extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.\n\nSTEP 12\nUse a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived.", "steps": [ "STEP 1", "Put a large saucepan of water on to boil.", "STEP 2", "Finely chop the 100g pancetta, having first removed any rind. Finely grate 50g pecorino cheese and 50g parmesan and mix them together.", "STEP 3", "Beat the 3 large eggs in a medium bowl and season with a little freshly grated black pepper. Set everything aside.", "STEP 4", "Add 1 tsp salt to the boiling water, add 350g spaghetti and when the water comes back to the boil, cook at a constant simmer, covered, for 10 minutes or until al dente (just cooked).", "STEP 5", "Squash 2 peeled plump garlic cloves with the blade of a knife, just to bruise it.", "STEP 6", "While the spaghetti is cooking, fry the pancetta with the garlic. Drop 50g unsalted butter into a large frying pan or wok and, as soon as the butter has melted, tip in the pancetta and garlic.", "STEP 7", "Leave to cook on a medium heat for about 5 minutes, stirring often, until the pancetta is golden and crisp. The garlic has now imparted its flavour, so take it out with a slotted spoon and discard.", "STEP 8", "Keep the heat under the pancetta on low. When the pasta is ready, lift it from the water with a pasta fork or tongs and put it in the frying pan with the pancetta. Don’t worry if a little water drops in the pan as well (you want this to happen) and don’t throw the pasta water away yet.", "STEP 9", "Mix most of the cheese in with the eggs, keeping a small handful back for sprinkling over later.", "STEP 10", "Take the pan of spaghetti and pancetta off the heat. Now quickly pour in the eggs and cheese. Using the tongs or a long fork, lift up the spaghetti so it mixes easily with the egg mixture, which thickens but doesn’t scramble, and everything is coated.", "STEP 11", "Add extra pasta cooking water to keep it saucy (several tablespoons should do it). You don’t want it wet, just moist. Season with a little salt, if needed.", "STEP 12", "Use a long-pronged fork to twist the pasta on to the serving plate or bowl. Serve immediately with a little sprinkling of the remaining cheese and a grating of black pepper. If the dish does get a little dry before serving, splash in some more hot pasta water and the glossy sauciness will be revived." ], "description": "Spaghetti alla Carbonara (Italian) — easy pasta recipe with 6 ingredients and 24 steps. Ready in 10 min. Includes exact ingredients and clear instructions.", "tags": [ "Pasta", "BBQ", "Breakfast", "Italian", "Spaghetti", "Alla" ], "datePublished": "2026-05-19", "publishDate": "2026-05-19T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "spaghetti-alla-carbonara-52982", "youtube": "https://www.youtube.com/watch?v=_T6jkRvhlkk", "author": { "name": "Italian", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "15 min", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "chilli-prawn-linguine-52839", "fettucine-alfredo-52835", "venetian-duck-ragu-52838" ] }, { "mealId": "53342", "id": "figgy-duff-53342", "title": "Figgy Duff", "category": "Dessert", "origin": "Canadian", "image": "https://www.themealdb.com/images/media/meals/kzi6p51764787198.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/kzi6p51764787198.jpg", "ingredients": [ "2 cups All purpose flour", "1/2 cup Brown Sugar", "2 tsp Baking Powder", "1 tsp Ginger", "1 tsp Allspice", "1 tsp Cinnamon", "1 cup Raisins", "1/3 cup Melted Butter", "1/2 cup Molasses", "1 tablespoon Water" ], "instructions": "In a medium bowl, whisk together flour, brown sugar, baking powder, and spices.\nAdd raisins and stir well, making sure to coat the raisins in the flour mixture.\nAdd melted butter, molasses and water and mix with a wooden spoon. Form a ball with the spoon or your hands and put the dough ball in a cotton pudding bag. Tie the bag, leaving at least 1 inch of room to allow the pudding to expand while cooking.\nBoil pudding for 1.5 hours. (In NL, this is typically done in the pot along with Jiggs Dinner, but it can be done independently.)\nWhen the duff is firm, remove it from the boiling water and let it cool slightly before removing it from the pudding bag.\nSlice pudding like a cake and serve with the warm sauce of your choice: rum butter sauce, warmed molasses or Molasses Coady sauce (1 cup (250 mL) molasses, 1/4 cup (60 mL) butter, 1/4 cup (60 mL) water) is common in Newfoundland.", "steps": [ "In a medium bowl, whisk together flour, brown sugar, baking powder, and spices.", "Add raisins and stir well, making sure to coat the raisins in the flour mixture.", "Add melted butter, molasses and water and mix with a wooden spoon. Form a ball with the spoon or your hands and put the dough ball in a cotton pudding bag. Tie the bag, leaving at least 1 inch of room to allow the pudding to expand while cooking.", "Boil pudding for 1.5 hours. (In NL, this is typically done in the pot along with Jiggs Dinner, but it can be done independently.)", "When the duff is firm, remove it from the boiling water and let it cool slightly before removing it from the pudding bag.", "Slice pudding like a cake and serve with the warm sauce of your choice: rum butter sauce, warmed molasses or Molasses Coady sauce (1 cup (250 mL) molasses, 1/4 cup (60 mL) butter, 1/4 cup (60 mL) water) is common in Newfoundland." ], "description": "Figgy Duff (Canadian) — easy dessert recipe with 10 ingredients and 6 steps. Includes exact ingredients and clear instructions.", "tags": [ "Dessert", "Canadian", "Figgy", "Duff" ], "datePublished": "2026-05-20", "publishDate": "2026-05-20T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "figgy-duff-53342", "youtube": "https://www.youtube.com/watch?v=b2bF5gZyYDA", "author": { "name": "Canadian", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "crema-catalana-53148", "madeira-cake-52900", "pumpkin-pie-52857" ] }, { "mealId": "53192", "id": "panang-chicken-curry-kaeng-panang-gai-53192", "title": "Panang chicken curry (kaeng panang gai)", "category": "Chicken", "origin": "Thai", "image": "https://www.themealdb.com/images/media/meals/0dhtwr1763371444.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/0dhtwr1763371444.jpg", "ingredients": [ "400ml Coconut Milk", "1-2tbsp Panang Curry Paste", "200g Chicken Breast", "100g Green Beans", "2-3 tbsp Fish Sauce", "1-2tbsp Brown Sugar", "2 makrut lime leaves", "Handful Basil Leaves", "Boiled Jasmine Rice", "6 Red Chilli", "4 Dried Red Chillies", "1 teaspoon Shrimp Paste", "4 Cloves Chopped Garlic", "1 tblsp Galangal", "1 tblsp Lemongrass", "Zest of 2 Lime", "1 teaspoon Ground Nutmeg", "1 tsp Ground Coriander", "1 teaspoon Ground Cumin", "2 tblsp Peanuts" ], "instructions": "step 1\nFirst, make the curry paste. Use a pestle and mortar to pound together the dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg and peanuts, plus 1 tsp salt. You should have a rough paste. Alternatively, add all the ingredients to a food processor along with 2-3 tbsp of coconut milk and pulse until you have a paste. Store in a lidded jar in the fridge. Will keep for up to two weeks.\n\nstep 2\nAdd 2-3 tbsp of the thick part of the coconut milk into a saucepan over a medium-high heat. When the coconut milk starts bubbling, add 1-2 tbsp of the curry paste and stir well for about 1 min, until fragrant.\n\nstep 3\nStir in the chicken and let it cook for about 3-4 mins until beginning to brown all over. Follow with the French beans and stir well.\n\nstep 4\nSeason with the fish sauce and sugar, then add the rest of coconut milk. Mix well, add half the makrut lime leaves and simmer for 3-5 mins until the chicken is cooked through. Taste and add more sugar or fish sauce if necessary – it should be salty and nutty, and the sweetness should come through. Add the Thai basil leaves, give it a quick mix and take off the heat. Serve with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves.", "steps": [ "step 1", "First, make the curry paste. Use a pestle and mortar to pound together the dried and fresh chillies, shrimp paste, garlic, galangal, lemongrass, lime zest, white pepper, coriander, cumin, nutmeg and peanuts, plus 1 tsp salt. You should have a rough paste. Alternatively, add all the ingredients to a food processor along with 2-3 tbsp of coconut milk and pulse until you have a paste. Store in a lidded jar in the fridge. Will keep for up to two weeks.", "step 2", "Add 2-3 tbsp of the thick part of the coconut milk into a saucepan over a medium-high heat. When the coconut milk starts bubbling, add 1-2 tbsp of the curry paste and stir well for about 1 min, until fragrant.", "step 3", "Stir in the chicken and let it cook for about 3-4 mins until beginning to brown all over. Follow with the French beans and stir well.", "step 4", "Season with the fish sauce and sugar, then add the rest of coconut milk. Mix well, add half the makrut lime leaves and simmer for 3-5 mins until the chicken is cooked through. Taste and add more sugar or fish sauce if necessary – it should be salty and nutty, and the sweetness should come through. Add the Thai basil leaves, give it a quick mix and take off the heat. Serve with steamed jasmine rice, garnished with the sliced chilli and the rest of the makrut lime leaves." ], "description": "Panang chicken curry (kaeng panang gai) (Thai) — easy chicken recipe with 20 ingredients and 8 steps. Ready in 10 min. Includes exact ingredients and clear…", "tags": [ "Chicken", "Thai", "Panang" ], "datePublished": "2026-05-21", "publishDate": "2026-05-21T09:00:00", "addedDate": "2026-04-09T04:59:36", "status": "SCHEDULED", "slug": "panang-chicken-curry-kaeng-panang-gai-53192", "youtube": "https://www.youtube.com/watch?v=dYZHzK7YfYI", "author": { "name": "Thai", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "10 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "thai-chicken-cakes-with-sweet-chilli-sauce-53206", "thai-green-chicken-soup-53214", "chicken-basquaise-52934" ] }, { "mealId": "53281", "id": "algerian-kefta-meatballs-53281", "title": "Algerian Kefta (Meatballs)", "category": "Beef", "origin": "Algerian", "image": "https://www.themealdb.com/images/media/meals/8rfd4q1764112993.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/8rfd4q1764112993.jpg", "ingredients": [ "1 lb Ground Beef", "4 Cloves Crushed Garlic", "1/2 cup Onion", "To taste Salt", "To taste Pepper", "3 Plum Tomatoes", "1 tsp Parsley", "1/2 cup Water" ], "instructions": "Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.\n\nHeat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.\n\nReduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes.\n\nPour tomato sauce over meatballs to serve.", "steps": [ "Combine ground beef with 1/2 of the minced garlic and 1 tablespoon chopped onion in a large bowl. Mix with your hands until fully incorporated. Shape meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.", "Heat a large skillet over medium-high heat. Brown patties in batches in the hot skillet until crispy on both sides and no longer pink in the center, about 10 minutes. Set meatballs aside in a rimmed serving dish.", "Reduce heat to medium and stir remaining chopped onion into drippings in the skillet. Season with salt and pepper. Cook, stirring constantly, until onion has softened and turned translucent, about 5 minutes. Stir in remaining garlic and cook for 30 seconds. Stir in Roma tomatoes, dried parsley, and ras el hanout. Pour in water. Cook until tomatoes are soft, about 5 minutes.", "Pour tomato sauce over meatballs to serve." ], "description": "Algerian Kefta (Meatballs) (Algerian) — easy beef recipe with 8 ingredients and 4 steps. Ready in 10 min. Includes exact ingredients and clear instructions.", "tags": [ "Beef", "Algerian", "Kefta" ], "datePublished": "2026-05-22", "publishDate": "2026-05-22T09:00:00", "addedDate": "2026-04-09T04:59:36", "status": "SCHEDULED", "slug": "algerian-kefta-meatballs-53281", "youtube": "https://www.youtube.com/watch?v=IRadJQNLvPs", "author": { "name": "Algerian", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "20 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "arepa-pabellon-53334", "beef-and-mustard-pie-52874", "beef-caldereta-53070" ] }, { "mealId": "53205", "id": "thai-prawn-curry-53205", "title": "Thai prawn curry", "category": "Seafood", "origin": "Thai", "image": "https://www.themealdb.com/images/media/meals/qqlwv91763501559.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/qqlwv91763501559.jpg", "ingredients": [ "1 tbls Vegetable Oil", "1 chopped Onion", "1 tsp Ginger", "2 tsp Thai Red Curry Paste", "400g Tinned Tomatos", "50g Coconut Cream", "400g Raw Frozen Prawns", "Chopped Coriander" ], "instructions": "step 1\nHeat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.\n\nstep 2\nTip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like.", "steps": [ "step 1", "Heat the oil in a medium saucepan. Tip in the onion and ginger, then cook for a few mins until softened. Stir in the curry paste, then cook for 1 min more. Pour over the chopped tomatoes and coconut cream. Bring to the boil, then leave to simmer for 5 mins, adding a little boiling water if the mixture gets too thick.", "step 2", "Tip in the prawns, then cook for 5-10 mins more, depending on how large they are. Serve alongside some plain rice and sprinkle with a little chopped coriander, if you like." ], "description": "Thai prawn curry (Thai) — easy seafood recipe with 8 ingredients and 4 steps. Ready in 10 min. Includes exact ingredients and clear instructions.", "tags": [ "Seafood", "Thai", "Prawn" ], "datePublished": "2026-05-23", "publishDate": "2026-05-23T09:00:00", "addedDate": "2026-04-09T04:59:36", "status": "SCHEDULED", "slug": "thai-prawn-curry-53205", "youtube": "https://www.youtube.com/watch?v=dEMPVKQXSYA", "author": { "name": "Thai", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "16 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "tom-yum-soup-with-prawns-53194", "egg-foo-young-53370", "fiskesuppe-creamy-norwegian-fish-soup-53122" ] }, { "mealId": "52835", "id": "fettucine-alfredo-52835", "title": "Fettucine alfredo", "category": "Pasta", "origin": "Italian", "image": "https://www.themealdb.com/images/media/meals/uquqtu1511178042.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/uquqtu1511178042.jpg", "ingredients": [ "227g Clotted Cream", "25g Butter", "1 tsp Corn Flour", "100g Parmesan Cheese", "Grated Nutmeg", "250g Fettuccine", "Chopped Parsley" ], "instructions": "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.\nMeanwhile, 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).\nPut 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.\nAdd 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.", "steps": [ "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." ], "description": "Fettucine alfredo (Italian) — easy pasta recipe with 7 ingredients and 4 steps. Ready in 10 min. Includes exact ingredients and clear instructions.", "tags": [ "Pasta", "Italian", "Fettucine", "Alfredo" ], "datePublished": "2026-05-24", "publishDate": "2026-05-24T09:00:00", "addedDate": "2026-04-09T04:59:36", "status": "SCHEDULED", "slug": "fettucine-alfredo-52835", "youtube": "https://www.youtube.com/watch?v=FLEnwZvGzOE", "author": { "name": "Italian", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "4 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "chilli-prawn-linguine-52839", "spaghetti-alla-carbonara-52982", "venetian-duck-ragu-52838" ] }, { "mealId": "52934", "id": "chicken-basquaise-52934", "title": "Chicken Basquaise", "category": "Chicken", "origin": "French", "image": "https://www.themealdb.com/images/media/meals/wruvqv1511880994.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/wruvqv1511880994.jpg", "ingredients": [ "1.5kg Chicken", "25g Butter", "6 tblsp Olive Oil", "2 sliced Red Onions", "3 Large Red Pepper", "130g Chorizo", "8 Sun-Dried Tomatoes", "6 cloves sliced Garlic", "300g Basmati Rice", "drizzle Tomato Puree", "½ tsp Paprika", "4 Bay Leaves", "Handful Thyme", "350ml Chicken Stock", "180g Dry White Wine", "2 Lemons", "100g Black Olives", "to serve Salt", "to serve Pepper" ], "instructions": "Preheat the oven to 180°C/Gas mark 4. Have the chicken joints ready to cook. Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan. Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go. Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done.\n\nAdd a little more olive oil to the casserole and fry the onions over a medium heat for 10 minutes, stirring frequently, until softened but not browned. Add the rest of the oil, then the peppers and cook for another 5 minutes.\n\nAdd the chorizo, sun-dried tomatoes and garlic and cook for 2-3 minutes. Add the rice, stirring to ensure it is well coated in the oil. Stir in the tomato paste, paprika, bay leaves and chopped thyme. Pour in the stock and wine. When the liquid starts to bubble, turn the heat down to a gentle simmer. Press the rice down into the liquid if it isn't already submerged and place the chicken on top. Add the lemon wedges and olives around the chicken.\n\nCover and cook in the oven for 50 minutes. The rice should be cooked but still have some bite, and the chicken should have juices that run clear when pierced in the thickest part with a knife. If not, cook for another 5 minutes and check again.", "steps": [ "Preheat the oven to 180°C/Gas mark 4. Have the chicken joints ready to cook. Heat the butter and 3 tbsp olive oil in a flameproof casserole or large frying pan. Brown the chicken pieces in batches on both sides, seasoning them with salt and pepper as you go. Don't crowd the pan - fry the chicken in small batches, removing the pieces to kitchen paper as they are done.", "Add a little more olive oil to the casserole and fry the onions over a medium heat for 10 minutes, stirring frequently, until softened but not browned. Add the rest of the oil, then the peppers and cook for another 5 minutes.", "Add the chorizo, sun-dried tomatoes and garlic and cook for 2-3 minutes. Add the rice, stirring to ensure it is well coated in the oil. Stir in the tomato paste, paprika, bay leaves and chopped thyme. Pour in the stock and wine. When the liquid starts to bubble, turn the heat down to a gentle simmer. Press the rice down into the liquid if it isn't already submerged and place the chicken on top. Add the lemon wedges and olives around the chicken.", "Cover and cook in the oven for 50 minutes. The rice should be cooked but still have some bite, and the chicken should have juices that run clear when pierced in the thickest part with a knife. If not, cook for another 5 minutes and check again." ], "description": "Chicken Basquaise (French) — easy chicken recipe with 19 ingredients and 4 steps. Ready in 51 min. Includes exact ingredients and clear instructions.", "tags": [ "Meat", "Chicken", "French", "Basquaise" ], "datePublished": "2026-05-26", "publishDate": "2026-05-26T09:00:00", "addedDate": "2026-04-09T06:21:01", "status": "SCHEDULED", "slug": "chicken-basquaise-52934", "youtube": "https://www.youtube.com/watch?v=emfm6TwsVhg", "author": { "name": "French", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "51 min", "prepTime": "22 min", "totalTime": "73 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "chicken-parmentier-52879", "chicken-fajita-mac-and-cheese-52818", "chicken-ham-and-leek-pie-52875" ] }, { "mealId": "53029", "id": "mulukhiyah-53029", "title": "Mulukhiyah", "category": "Beef", "origin": "Egyptian", "image": "https://www.themealdb.com/images/media/meals/x372ug1598733932.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/x372ug1598733932.jpg", "ingredients": [ "800g Mulukhiyah", "1 chopped Onion", "300g Beef", "1 tsp Salt", "1 Litre Water", "1 Garlic Clove", "1/2 cup Olive Oil" ], "instructions": "Saute the onions in the 3-4 tablespoons olive oil\nAdd the beef cubes or the chicken cutlets, sear for 3-4 min on each side\nAdd 1 liter of water or just enough to cover the meat\nCook over medium heat until the meat is done (I usually do this in the pressure cooker and press them for 5 min)\n\nAdd the frozen mulukhyia and stir until it thaws completely and then comes to a boil\n\nIn another pan add the 1/4 to 1/2 cup of olive oil and the cloves of garlic and cook over medium low heat until you can smell the garlic (don’t brown it, it will become bitter)\n\nAdd the oil and garlic to the mulukhyia and lower the heat and simmer for 5-10 minutes\nAdd salt to taste\n\nServe with a generous amount of lemon juice.\n\nYou can serve it with some short grain rice or some pita bread", "steps": [ "Saute the onions in the 3-4 tablespoons olive oil", "Add the beef cubes or the chicken cutlets, sear for 3-4 min on each side", "Add 1 liter of water or just enough to cover the meat", "Cook over medium heat until the meat is done (I usually do this in the pressure cooker and press them for 5 min)", "Add the frozen mulukhyia and stir until it thaws completely and then comes to a boil", "In another pan add the 1/4 to 1/2 cup of olive oil and the cloves of garlic and cook over medium low heat until you can smell the garlic (don’t brown it, it will become bitter)", "Add the oil and garlic to the mulukhyia and lower the heat and simmer for 5-10 minutes", "Add salt to taste", "Serve with a generous amount of lemon juice.", "You can serve it with some short grain rice or some pita bread" ], "description": "Mulukhiyah (Egyptian) — easy beef recipe with 7 ingredients and 10 steps. Ready in 10 min. Includes exact ingredients and clear instructions.", "tags": [ "Beef", "Egyptian", "Mulukhiyah" ], "datePublished": "2026-05-27", "publishDate": "2026-05-27T09:00:00", "addedDate": "2026-04-09T06:21:01", "status": "SCHEDULED", "slug": "mulukhiyah-53029", "youtube": "https://www.youtube.com/watch?v=vWc5JzgAkIQ", "author": { "name": "Egyptian", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "19 min", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "algerian-kefta-meatballs-53281", "arepa-pabellon-53334", "beef-and-mustard-pie-52874" ] }, { "mealId": "52936", "id": "saltfish-and-ackee-52936", "title": "Saltfish and Ackee", "category": "Seafood", "origin": "Jamaican", "image": "https://www.themealdb.com/images/media/meals/vytypy1511883765.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/vytypy1511883765.jpg", "ingredients": [ "450g Salt Cod", "400g Ackee", "1 chopped Onion", "1 tsp Paprika", "2 tsp Curry Powder", "2 tsp Jerusalem Artichokes", "1 tsp Hotsauce", "1 sliced Red Pepper", "1 sliced Yellow Pepper", "200g Tomatoes", "to taste Salt", "to taste Pepper", "250g Self-raising Flour", "30g Suet", "pinch Salt", "for frying Olive Oil" ], "instructions": "For the saltfish, soak the salt cod overnight, changing the water a couple of times.\nDrain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again.\nSimmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones.\nFor the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.\nWrap the mixture in clingfilm and leave in the fridge to rest.\nOpen the can of ackee, drain and rinse, then set aside.\nHeat a tablespoon of olive oil in a pan and fry the onion until softened but not brown.\nAdd the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender.\nAdd the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve.\nWhen you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking.\nShape the dumpling mix into plum-size balls and shallow-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave the pan unattended.)\nDrain the dumplings on kitchen paper and serve with the saltfish and ackee.", "steps": [ "For the saltfish, soak the salt cod overnight, changing the water a couple of times.", "Drain, then put the cod in a large pan of fresh water and bring to the boil. Drain again, add fresh water and bring to the boil again.", "Simmer for about five minutes, or until cooked through, then drain and flake the fish into large pieces. Discard any skin or bones.", "For the dumplings, mix the flour and suet with a pinch of salt and 250ml/9fl oz water to make a dough.", "Wrap the mixture in clingfilm and leave in the fridge to rest.", "Open the can of ackee, drain and rinse, then set aside.", "Heat a tablespoon of olive oil in a pan and fry the onion until softened but not brown.", "Add the spices, seasoning, pepper sauce and sliced peppers and continue to fry until the peppers are tender.", "Add the chopped tomatoes, then the salt cod and mix together. Lastly stir in the ackee very gently and leave to simmer until ready to serve.", "When you’re almost ready to eat, heat about 1cm/½in vegetable oil in a frying pan and heat until just smoking.", "Shape the dumpling mix into plum-size balls and shallow-fry until golden-brown. (CAUTION: hot oil can be dangerous. Do not leave the pan unattended.)", "Drain the dumplings on kitchen paper and serve with the saltfish and ackee." ], "description": "Saltfish and Ackee (Jamaican) — easy seafood recipe with 16 ingredients and 12 steps. Includes exact ingredients and clear instructions.", "tags": [ "Speciality", "Seafood", "Jamaican", "Saltfish" ], "datePublished": "2026-05-28", "publishDate": "2026-05-28T09:00:00", "addedDate": "2026-04-09T06:21:01", "status": "SCHEDULED", "slug": "saltfish-and-ackee-52936", "youtube": "https://www.youtube.com/watch?v=nbfNyZbdn2I", "author": { "name": "Jamaican", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "jamaican-pepper-shrimp-53349", "egg-foo-young-53370", "fiskesuppe-creamy-norwegian-fish-soup-53122" ] }, { "mealId": "52826", "id": "braised-beef-chilli-52826", "title": "Braised Beef Chilli", "category": "Beef", "origin": "Mexican", "image": "https://www.themealdb.com/images/media/meals/uuqvwu1504629254.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/uuqvwu1504629254.jpg", "ingredients": [ "1kg Beef", "3 Onions", "4 cloves Garlic", "Dash Olive oil", "300g Chorizo", "2 tsp Cumin", "2 tsp Allspice", "1 tsp Cloves", "1 large Cinnamon stick", "3 Bay Leaves", "2 tsp dried Oregano", "2 ancho Ancho Chillies", "3 tbsp Balsamic Vinegar", "2 x 400g Plum Tomatoes", "2 tbsp Tomato Ketchup", "2 tbsp Dark Brown Sugar", "2 x 400g tins Borlotti Beans" ], "instructions": "Preheat the oven to 120C/225F/gas mark 1.\n\nTake the meat out of the fridge to de-chill. Pulse the onions and garlic in a food processor until finely chopped. Heat 2 tbsp olive oil in a large casserole and sear the meat on all sides until golden.\n\nSet to one side and add another small slug of oil to brown the chorizo. Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil. Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar.\n\nPut all the meat back into the pot with 400ml water (or red wine if you prefer), bring up to a simmer and cook, covered, in the low oven.\n\nAfter 2 hours, check the meat and add the beans. Cook for a further hour and just before serving, pull the meat apart with a pair of forks.", "steps": [ "Preheat the oven to 120C/225F/gas mark 1.", "Take the meat out of the fridge to de-chill. Pulse the onions and garlic in a food processor until finely chopped. Heat 2 tbsp olive oil in a large casserole and sear the meat on all sides until golden.", "Set to one side and add another small slug of oil to brown the chorizo. Remove and add the onion and garlic, spices, herbs and chillies then cook until soft in the chorizo oil. Season with salt and pepper and add the vinegar, tomatoes, ketchup and sugar.", "Put all the meat back into the pot with 400ml water (or red wine if you prefer), bring up to a simmer and cook, covered, in the low oven.", "After 2 hours, check the meat and add the beans. Cook for a further hour and just before serving, pull the meat apart with a pair of forks." ], "description": "Braised Beef Chilli (Mexican) — easy beef recipe with 17 ingredients and 5 steps. Includes exact ingredients and clear instructions.", "tags": [ "Beef", "Mexican", "Braised" ], "datePublished": "2026-05-29", "publishDate": "2026-05-29T09:00:00", "addedDate": "2026-04-09T06:21:01", "status": "SCHEDULED", "slug": "braised-beef-chilli-52826", "youtube": "https://www.youtube.com/watch?v=z4kSoJgsu6Y", "author": { "name": "Mexican", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "algerian-kefta-meatballs-53281", "arepa-pabellon-53334", "beef-and-mustard-pie-52874" ] }, { "mealId": "53148", "id": "crema-catalana-53148", "title": "Crema Catalana", "category": "Dessert", "origin": "Spanish", "image": "https://www.themealdb.com/images/media/meals/x73ll91763247842.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/x73ll91763247842.jpg", "ingredients": [ "400ml Milk", "150ml Double Cream", "1 Cinnamon Stick", "1 Orange Zest", "1 Lemon Zest", "7 Egg Yolks", "100g Caster Sugar", "6 tablespoons Caster Sugar", "45g Corn Flour" ], "instructions": "step 1\nPut the milk, cream, cinnamon stick and all the citrus zest in a saucepan set over a medium heat. Cook, stirring often, until the milk is just steaming but not boiling, about 3-5 mins. Remove from the heat, cover with a plate and leave to infuse for at least 30 mins.\n\nstep 2\nWhen the cream mixture has infused, whisk the egg yolks, sugar and cornflour together in a separate bowl for 3-5 mins, or until light and pale in colour. Pour the infused milk through a sieve into the egg mixture, whisking continuously. Return the mixture to the saucepan.\n\nstep 3\nPut the saucepan over a medium-high heat and whisk for around 10-12 mins. The mixture should start thickening to a custard-like consistency – you can tell it’s ready by dipping a wooden spoon in the mixture, then running a finger through the mixture on the back of the spoon. If the line holds, it's ready. Sieve the mixture into a jug to remove any froth.\n\nstep 4\nDivide the custard between six 150ml ramekins or small terracotta dishes, then leave to cool for 1 hr at room temperature until set with a slight wobble. Chill overnight.\n\nstep 5\nJust before serving, sprinkle 1 tbsp caster sugar over the top of each ramekin and caramelise using a kitchen blowtorch. Alternatively, slide the ramekins under a hot grill until the sugar turns golden and starts to bubble. Serve straightaway.", "steps": [ "step 1", "Put the milk, cream, cinnamon stick and all the citrus zest in a saucepan set over a medium heat. Cook, stirring often, until the milk is just steaming but not boiling, about 3-5 mins. Remove from the heat, cover with a plate and leave to infuse for at least 30 mins.", "step 2", "When the cream mixture has infused, whisk the egg yolks, sugar and cornflour together in a separate bowl for 3-5 mins, or until light and pale in colour. Pour the infused milk through a sieve into the egg mixture, whisking continuously. Return the mixture to the saucepan.", "step 3", "Put the saucepan over a medium-high heat and whisk for around 10-12 mins. The mixture should start thickening to a custard-like consistency – you can tell it’s ready by dipping a wooden spoon in the mixture, then running a finger through the mixture on the back of the spoon. If the line holds, it's ready. Sieve the mixture into a jug to remove any froth.", "step 4", "Divide the custard between six 150ml ramekins or small terracotta dishes, then leave to cool for 1 hr at room temperature until set with a slight wobble. Chill overnight.", "step 5", "Just before serving, sprinkle 1 tbsp caster sugar over the top of each ramekin and caramelise using a kitchen blowtorch. Alternatively, slide the ramekins under a hot grill until the sugar turns golden and starts to bubble. Serve straightaway." ], "description": "Crema Catalana (Spanish) — easy dessert recipe with 9 ingredients and 10 steps. Ready in 36 min. Includes exact ingredients and clear instructions.", "tags": [ "Dessert", "Spanish", "Crema", "Catalana" ], "datePublished": "2026-05-30", "publishDate": "2026-05-30T09:00:00", "addedDate": "2026-04-09T06:21:01", "status": "SCHEDULED", "slug": "crema-catalana-53148", "youtube": "https://www.youtube.com/watch?v=5aw5Ba0PCa0", "author": { "name": "Spanish", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "36 min", "prepTime": "16 min", "totalTime": "52 min", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "figgy-duff-53342", "madeira-cake-52900", "pumpkin-pie-52857" ] }, { "mealId": "53264", "id": "smoky-chicken-skewers-53264", "title": "Smoky chicken skewers", "category": "Chicken", "origin": "Turkish", "image": "https://www.themealdb.com/images/media/meals/3um6il1763794322.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/3um6il1763794322.jpg", "ingredients": [ "6 Chicken Thighs", "2 tablespoons Olive Oil", "1 tsp Fennel Seeds", "1 tsp Ground Cumin", "1 tsp sweet smoked paprika", "1 clove peeled crushed Garlic", "1 tsp Red Wine Vinegar", "To serve Smoky Aïoli" ], "instructions": "step 1\nYou need 15 skewers: if wooden, soak in water for 10 mins. Cut chicken into 3cm pieces and place in a bowl. Add 1 tbsp olive oil, the spices, garlic and vinegar, toss well and season. You can do this up to a day before and refrigerate.\n\nstep 2\nThread 2-3 pieces on each skewer. Pour remaining oil in a frying pan or rub onto a griddle pan. Get the pan hot and sear the chicken for 3-4 mins on each side – you may have to do this in batches, keeping the cooked skewers warm in a low oven. Serve with smoky aïoli if you like.", "steps": [ "step 1", "You need 15 skewers: if wooden, soak in water for 10 mins. Cut chicken into 3cm pieces and place in a bowl. Add 1 tbsp olive oil, the spices, garlic and vinegar, toss well and season. You can do this up to a day before and refrigerate.", "step 2", "Thread 2-3 pieces on each skewer. Pour remaining oil in a frying pan or rub onto a griddle pan. Get the pan hot and sear the chicken for 3-4 mins on each side – you may have to do this in batches, keeping the cooked skewers warm in a low oven. Serve with smoky aïoli if you like." ], "description": "Smoky chicken skewers (Turkish) — easy chicken recipe with 8 ingredients and 4 steps. Ready in 10 min. Includes exact ingredients and clear instructions.", "tags": [ "Chicken", "Turkish", "Smoky" ], "datePublished": "2026-05-31", "publishDate": "2026-05-31T09:00:00", "addedDate": "2026-04-09T11:26:11", "status": "SCHEDULED", "slug": "smoky-chicken-skewers-53264", "youtube": "https://www.youtube.com/watch?v=vNDTGF4ppu8", "author": { "name": "Turkish", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "14 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "chicken-basquaise-52934", "chicken-fajita-mac-and-cheese-52818", "chicken-ham-and-leek-pie-52875" ] }, { "mealId": "53125", "id": "karbonader-lean-beef-patties-with-caramelized-onions-53125", "title": "Karbonader (Lean Beef Patties) with Caramelized Onions", "category": "Beef", "origin": "Norwegian", "image": "https://www.themealdb.com/images/media/meals/0bpjb11763075817.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/0bpjb11763075817.jpg", "ingredients": [ "2 Onion", "1 tablespoon Butter", "1 lb Ground Beef", "1/2 teaspoon Salt", "1/2 teaspoon Pepper", "1/2 teaspoon Nutmeg", "1/2 tbs Cornstarch", "50 ml Water", "2 tblsp Butter" ], "instructions": "Grate half an onion and set aside. Slice the rest of the onions and fry in butter on low/medium heat until caramelized.\n▢\nIn a bowl, mix together ground beef, grated onion, salt, pepper, nutmeg, potato/corn starch, and water.\n▢\nForm into a sausage and cut 6 patties. Using a knife make a light grid pattern in each patty.\n▢\nBrown both sides of the karbonader in butter on high heat, then turn down to low heat and fry for another 2 – 3 minutes.\n▢\nServe the karbonader and onions with potatoes, stewed peas, and brown sauce for dinner, or on a slice of bread for lunch or a snack.", "steps": [ "Grate half an onion and set aside. Slice the rest of the onions and fry in butter on low/medium heat until caramelized.", "▢", "In a bowl, mix together ground beef, grated onion, salt, pepper, nutmeg, potato/corn starch, and water.", "▢", "Form into a sausage and cut 6 patties. Using a knife make a light grid pattern in each patty.", "▢", "Brown both sides of the karbonader in butter on high heat, then turn down to low heat and fry for another 2 – 3 minutes.", "▢", "Serve the karbonader and onions with potatoes, stewed peas, and brown sauce for dinner, or on a slice of bread for lunch or a snack." ], "description": "Karbonader (Lean Beef Patties) with Caramelized Onions (Norwegian) — easy beef recipe with 9 ingredients and 9 steps. Ready in 10 min. Includes exact ingre…", "tags": [ "Beef", "Norwegian", "Karbonader", "Lean" ], "datePublished": "2026-06-01", "publishDate": "2026-06-01T09:00:00", "addedDate": "2026-04-09T11:26:11", "status": "SCHEDULED", "slug": "karbonader-lean-beef-patties-with-caramelized-onions-53125", "youtube": "https://www.youtube.com/watch?v=HDWgGMJqvgw", "author": { "name": "Norwegian", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "3 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "algerian-kefta-meatballs-53281", "arepa-pabellon-53334", "beef-and-mustard-pie-52874" ] }, { "mealId": "53370", "id": "egg-foo-young-53370", "title": "Egg Foo Young", "category": "Seafood", "origin": "Chinese", "image": "https://www.themealdb.com/images/media/meals/47y6ii1765658818.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/47y6ii1765658818.jpg", "ingredients": [ "1 cup Unsalted Beef Stock", "1 tablespoon Soy Sauce", "1 tablespoon Shaoxing Wine", "1 tablespoon Oyster Sauce", "1/2 tsp Pepper", "1 tablespoon Cornstarch", "1 tablespoon Water", "1 tablespoon Cornstarch", "1 tablespoon Water", "8 large Egg", "1/2 tsp Kosher Salt", "1/4 tsp Sugar", "1 Spring Onions", "1 cup Mung Bean Sprouts", "20 Shrimp", "3 Cups Vegetable Oil", "2 cups Jasmine Rice" ], "instructions": "Make the gravy:\nIn a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer. \n\nCombine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes. Cover the saucepan with a lid and keep it warm on the lowest possible heat.\n\nMake the egg foo young batter:\nIn a medium bowl, whisk together the cornstarch and water until dissolved. Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps. \n\nAdd the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated.\n\nFry the egg foo young:\nAdd the vegetable oil to a large wok; it should reach about 2 inches up the sides. Heat the oil over medium-high heat to 350°F, or until vigorous bubbles form around an inserted wooden chopstick. \n\nWith a ladle, gently and slowly add 1/4 of the omelet batter. Egg foo young should immediately bubble and puff up like magic. Fry until golden brown and crispy on each side, about 2 minutes per side. If there are any light spots, use a ladle to gently baste it with hot oil.\n\nTip\nEgg foo young can be a bit tricky to flip. The easiest method is to put a tool in each hand (a spider, slotted spoon, tongs, and large chopsticks are all good candidates) and gently coax the omelet over, pulling up on one side and pushing down and around on the other.\n\nRemove the omelet and place it on a paper towel-lined baking sheet. Let it cool for 5 minutes. Meanwhile, repeat with the remaining batter to make 4 omelets. If needed, add more oil to the pan between batches.\n\nServe and enjoy:\nPlate each egg foo young over a bed of rice. Spoon the warm gravy over the top and serve immediately.", "steps": [ "Make the gravy:", "In a small saucepan, add the beef stock, soy sauce, Shaoxing wine, oyster sauce, and white pepper powder over medium heat. Whisk together and bring to a simmer.", "Combine the cornstarch and water in a small bowl and whisk to dissolve. Add to the saucepan and whisk until the gravy thickens and coats the back of the spoon, 2 to 3 minutes. Cover the saucepan with a lid and keep it warm on the lowest possible heat.", "Make the egg foo young batter:", "In a medium bowl, whisk together the cornstarch and water until dissolved. Add the eggs, salt, and sugar. Whisk until well combined and there are no more egg white clumps.", "Add the green onion, bean sprouts, and shrimp. Stir until everything is evenly coated.", "Fry the egg foo young:", "Add the vegetable oil to a large wok; it should reach about 2 inches up the sides. Heat the oil over medium-high heat to 350°F, or until vigorous bubbles form around an inserted wooden chopstick.", "With a ladle, gently and slowly add 1/4 of the omelet batter. Egg foo young should immediately bubble and puff up like magic. Fry until golden brown and crispy on each side, about 2 minutes per side. If there are any light spots, use a ladle to gently baste it with hot oil.", "Tip", "Egg foo young can be a bit tricky to flip. The easiest method is to put a tool in each hand (a spider, slotted spoon, tongs, and large chopsticks are all good candidates) and gently coax the omelet over, pulling up on one side and pushing down and around on the other.", "Remove the omelet and place it on a paper towel-lined baking sheet. Let it cool for 5 minutes. Meanwhile, repeat with the remaining batter to make 4 omelets. If needed, add more oil to the pan between batches.", "Serve and enjoy:", "Plate each egg foo young over a bed of rice. Spoon the warm gravy over the top and serve immediately." ], "description": "Egg Foo Young (Chinese) — easy seafood recipe with 17 ingredients and 14 steps. Ready in 10 min. Includes exact ingredients and clear instructions.", "tags": [ "Seafood", "Chinese" ], "datePublished": "2026-06-02", "publishDate": "2026-06-02T09:00:00", "addedDate": "2026-04-09T11:26:11", "status": "SCHEDULED", "slug": "egg-foo-young-53370", "youtube": "https://www.youtube.com/watch?v=XVTJrkgW304", "author": { "name": "Chinese", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "10 min", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "shrimp-chow-fun-52953", "singapore-noodles-with-shrimp-53368", "fiskesuppe-creamy-norwegian-fish-soup-53122" ] }, { "mealId": "53162", "id": "pollo-en-pepitoria-53162", "title": "Pollo en pepitoria", "category": "Chicken", "origin": "Spanish", "image": "https://www.themealdb.com/images/media/meals/li30ck1763281992.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/li30ck1763281992.jpg", "ingredients": [ "Pinch Saffron", "4 tbsp Extra Virgin Olive Oil", "6 Garlic Clove", "35g Almonds", "30g Stale bread", "2 tbs chopped Parsley", "8 Chicken Thighs", "1 chopped Onion", "1 chopped Carrots", "1 chopped Celery", "250ml Dry sherry", "350ml Chicken Stock", "1 Cinnamon Stick", "Pinch Cloves", "2 Bay Leaves", "2 Egg", "2 tblsp Almonds" ], "instructions": "step 1\nPut the saffron in a small bowl with 75ml of just-boiled water. Stir and set aside. Heat 2 tbsp of the oil in a broad, shallow casserole dish. Cook the garlic until pale gold in colour, then add the blanched almonds and bread, and continue to fry until everything is golden. Tip into a food processor with some salt and pepper and the parsley, and whizz together.\n\nstep 2\nHeat 2 more tbsp of the oil in the pan and brown the chicken all over, seasoning as you cook. Put in a bowl and set aside.\n\nstep 3\nRemove all but about 2 tbsp of chicken fat from the pan and cook the onion, carrot and celery until golden. Add the sherry, stirring to dislodge any brown bits that have stuck to the pan. Pour in the stock and the saffron (with its water), and bring to the boil, then turn the heat down to a simmer. Add the spices and bay leaves, and put the chicken back in the pan with any juices. Season and gently cook the chicken for about 40 mins with the lid on.\n\nstep 4\nTransfer the chicken to a bowl again, leaving the sauce in the pan, and cover with foil to keep warm. Remove the yolks from the eggs and roughly chop the whites. Mash the egg yolks in a small bowl and gradually mix in a couple of tbsp of the sauce. Bring the remaining sauce to the boil to reduce a bit (you want it to just coat the chicken), then turn the heat down. Remove the bay and cinnamon stick. Add the egg yolks and cook for a few mins until the mixture has thickened. Stir in the almond mixture that you made earlier (this will thicken the sauce, too). Put the chicken back in the pan and heat it for about 3 mins, spooning the sauce over it. Season to taste.\n\nstep 5\nScatter over the extra parsley, the almonds pieces and the chopped egg whites (if you’re going to use them). You can serve this straight from the dish with some rice, if you like.", "steps": [ "step 1", "Put the saffron in a small bowl with 75ml of just-boiled water. Stir and set aside. Heat 2 tbsp of the oil in a broad, shallow casserole dish. Cook the garlic until pale gold in colour, then add the blanched almonds and bread, and continue to fry until everything is golden. Tip into a food processor with some salt and pepper and the parsley, and whizz together.", "step 2", "Heat 2 more tbsp of the oil in the pan and brown the chicken all over, seasoning as you cook. Put in a bowl and set aside.", "step 3", "Remove all but about 2 tbsp of chicken fat from the pan and cook the onion, carrot and celery until golden. Add the sherry, stirring to dislodge any brown bits that have stuck to the pan. Pour in the stock and the saffron (with its water), and bring to the boil, then turn the heat down to a simmer. Add the spices and bay leaves, and put the chicken back in the pan with any juices. Season and gently cook the chicken for about 40 mins with the lid on.", "step 4", "Transfer the chicken to a bowl again, leaving the sauce in the pan, and cover with foil to keep warm. Remove the yolks from the eggs and roughly chop the whites. Mash the egg yolks in a small bowl and gradually mix in a couple of tbsp of the sauce. Bring the remaining sauce to the boil to reduce a bit (you want it to just coat the chicken), then turn the heat down. Remove the bay and cinnamon stick. Add the egg yolks and cook for a few mins until the mixture has thickened. Stir in the almond mixture that you made earlier (this will thicken the sauce, too). Put the chicken back in the pan and heat it for about 3 mins, spooning the sauce over it. Season to taste.", "step 5", "Scatter over the extra parsley, the almonds pieces and the chopped egg whites (if you’re going to use them). You can serve this straight from the dish with some rice, if you like." ], "description": "Pollo en pepitoria (Spanish) — easy chicken recipe with 17 ingredients and 10 steps. Ready in 30 min. Includes exact ingredients and clear instructions.", "tags": [ "Chicken", "Spanish", "Pollo" ], "datePublished": "2026-06-03", "publishDate": "2026-06-03T09:00:00", "addedDate": "2026-04-09T11:26:11", "status": "SCHEDULED", "slug": "pollo-en-pepitoria-53162", "youtube": "https://www.youtube.com/watch?v=dam5k5HCE1Y", "author": { "name": "Spanish", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "30 min", "prepTime": "13 min", "totalTime": "43 min", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "chicken-basquaise-52934", "chicken-fajita-mac-and-cheese-52818", "chicken-ham-and-leek-pie-52875" ] }, { "mealId": "52874", "id": "beef-and-mustard-pie-52874", "title": "Beef and Mustard Pie", "category": "Beef", "origin": "British", "image": "https://www.themealdb.com/images/media/meals/sytuqu1511553755.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/sytuqu1511553755.jpg", "ingredients": [ "1kg Beef", "2 tbs Plain Flour", "2 tbs Rapeseed Oil", "200ml Red Wine", "400ml Beef Stock", "1 finely sliced Onion", "2 chopped Carrots", "3 sprigs Thyme", "2 tbs Mustard", "2 free-range Egg Yolks", "400g Puff Pastry", "300g Green Beans", "25g Butter", "pinch Salt", "pinch Pepper" ], "instructions": "Preheat the oven to 150C/300F/Gas 2.\nToss the beef and flour together in a bowl with some salt and black pepper.\nHeat a large casserole until hot, add half of the rapeseed oil and enough of the beef to just cover the bottom of the casserole.\nFry until browned on each side, then remove and set aside. Repeat with the remaining oil and beef.\nReturn 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.\nCover with a lid and place in the oven for two hours.\nRemove from the oven, check the seasoning and set aside to cool. Remove the thyme.\nWhen the beef is cool and you're ready to assemble the pie, preheat the oven to 200C/400F/Gas 6.\nTransfer 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.\nTrim 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.\nFor 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.\nDrain and toss with the butter, then season with black pepper.\nTo serve, place a large spoonful of pie onto each plate with some green beans alongside.", "steps": [ "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." ], "description": "Beef and Mustard Pie (British) — easy beef recipe with 15 ingredients and 13 steps. Ready in 24 min. Includes exact ingredients and clear instructions.", "tags": [ "Meat", "Pie", "Beef", "British" ], "datePublished": "2026-06-04", "publishDate": "2026-06-04T09:00:00", "addedDate": "2026-04-09T11:26:11", "status": "SCHEDULED", "slug": "beef-and-mustard-pie-52874", "youtube": "https://www.youtube.com/watch?v=nMyBC9staMU", "author": { "name": "British", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "24 min", "prepTime": "11 min", "totalTime": "35 min", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "minced-beef-pie-52876", "algerian-kefta-meatballs-53281", "arepa-pabellon-53334" ] }, { "mealId": "53350", "id": "corned-beef-and-cabbage-jamaican-style-53350", "title": "Corned Beef and Cabbage – Jamaican Style", "category": "Beef", "origin": "Jamaican", "image": "https://www.themealdb.com/images/media/meals/kdz63q1764793442.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/kdz63q1764793442.jpg", "ingredients": [ "1 tablespoon Olive Oil", "1/2 Cabbage", "1 chopped Green Pepper", "1 chopped Onion", "2 cloves minced Garlic", "12 ounces Corned Beef", "2 chopped Plum Tomatoes", "2 sprigs Thyme", "1 tablespoon Tomato Ketchup", "To taste Salt", "To taste Pepper" ], "instructions": "Heat olive oil in a skillet or Dutch pot over medium-high heat. Add onion and green pepper and sauté for about 3-5 minutes.\nAdd garlic and stir for about 1 minute.\nAdd shredded cabbage and stir. Cook for about about 3-5 minutes, stirring often until softened.\nAdd corned beef, Roma tomatoes, and thyme and stir. Add ketchup and scotch bonnet pepper sauce and stir. Reduce heat and cook on medium for about 3-5 minutes, until the corned beef is heated through. Remove from heat.\nServe with white rice, bread, or on its own.", "steps": [ "Heat olive oil in a skillet or Dutch pot over medium-high heat. Add onion and green pepper and sauté for about 3-5 minutes.", "Add garlic and stir for about 1 minute.", "Add shredded cabbage and stir. Cook for about about 3-5 minutes, stirring often until softened.", "Add corned beef, Roma tomatoes, and thyme and stir. Add ketchup and scotch bonnet pepper sauce and stir. Reduce heat and cook on medium for about 3-5 minutes, until the corned beef is heated through. Remove from heat.", "Serve with white rice, bread, or on its own." ], "description": "Corned Beef and Cabbage – Jamaican Style (Jamaican) — easy beef recipe with 11 ingredients and 5 steps. Ready in 10 min. Includes exact ingredients and cle…", "tags": [ "Beef", "Jamaican", "Corned" ], "datePublished": "2026-06-06", "publishDate": "2026-06-06T09:00:00", "addedDate": "2026-04-09T11:42:30", "status": "SCHEDULED", "slug": "corned-beef-and-cabbage-jamaican-style-53350", "youtube": "https://www.youtube.com/watch?v=Bxjz-q2hioA", "author": { "name": "Jamaican", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "16 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "red-peas-soup-52941", "algerian-kefta-meatballs-53281", "arepa-pabellon-53334" ] }, { "mealId": "52773", "id": "honey-teriyaki-salmon-52773", "title": "Honey Teriyaki Salmon", "category": "Seafood", "origin": "Japanese", "image": "https://www.themealdb.com/images/media/meals/xxyupu1468262513.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/xxyupu1468262513.jpg", "ingredients": [ "1 lb Salmon", "1 tablespoon Olive oil", "2 tablespoons Soy Sauce", "2 tablespoons Sake", "4 tablespoons Sesame Seed" ], "instructions": "Mix all the ingredients in the Honey Teriyaki Glaze together. Whisk to blend well. Combine the salmon and the Glaze together.\n\nHeat up a skillet on medium-low heat. Add the oil, Pan-fry the salmon on both sides until it’s completely cooked inside and the glaze thickens.\n\nGarnish with sesame and serve immediately.", "steps": [ "Mix all the ingredients in the Honey Teriyaki Glaze together. Whisk to blend well. Combine the salmon and the Glaze together.", "Heat up a skillet on medium-low heat. Add the oil, Pan-fry the salmon on both sides until it’s completely cooked inside and the glaze thickens.", "Garnish with sesame and serve immediately." ], "description": "Honey Teriyaki Salmon (Japanese) — easy seafood recipe with 5 ingredients and 3 steps. Includes exact ingredients and clear instructions.", "tags": [ "Fish", "Breakfast", "DateNight", "Seafood", "Japanese", "Honey", "Teriyaki" ], "datePublished": "2026-06-07", "publishDate": "2026-06-07T09:00:00", "addedDate": "2026-04-09T11:42:30", "status": "SCHEDULED", "slug": "honey-teriyaki-salmon-52773", "youtube": "https://www.youtube.com/watch?v=4MpYuaJsvRw", "author": { "name": "Japanese", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "recheado-masala-fish-52809", "egg-foo-young-53370", "fiskesuppe-creamy-norwegian-fish-soup-53122" ] }, { "mealId": "52949", "id": "sweet-and-sour-pork-52949", "title": "Sweet and Sour Pork", "category": "Pork", "origin": "Chinese", "image": "https://www.themealdb.com/images/media/meals/1529442316.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/1529442316.jpg", "ingredients": [ "200g Pork", "1 Egg", "Dash Water", "1/2 tsp Salt", "1 tsp Sugar", "10g Soy Sauce", "10g Starch", "30g Tomato Puree", "10g Vinegar", "Dash Coriander" ], "instructions": "Preparation\n1. Crack the egg into a bowl. Separate the egg white and yolk.\n\nSweet and Sour Pork\n2. Slice the pork tenderloin into strips.\n\n3. Prepare the marinade using a pinch of salt, one teaspoon of starch, two teaspoons of light soy sauce, and an egg white.\n\n4. Marinade the pork strips for about 20 minutes.\n\n5. Put the remaining starch in a bowl. Add some water and vinegar to make a starchy sauce.\n\nSweet and Sour Pork\nCooking Instructions\n1. Pour the cooking oil into a wok and heat to 190°C (375°F). Add the marinated pork strips and fry them until they turn brown. Remove the cooked pork from the wok and place on a plate.\n\n2. Leave some oil in the wok. Put the tomato sauce and white sugar into the wok, and heat until the oil and sauce are fully combined.\n\n3. Add some water to the wok and thoroughly heat the sweet and sour sauce before adding the pork strips to it.\n\n4. Pour in the starchy sauce. Stir-fry all the ingredients until the pork and sauce are thoroughly mixed together.\n\n5. Serve on a plate and add some coriander for decoration.", "steps": [ "Preparation", "1. Crack the egg into a bowl. Separate the egg white and yolk.", "Sweet and Sour Pork", "2. Slice the pork tenderloin into strips.", "3. Prepare the marinade using a pinch of salt, one teaspoon of starch, two teaspoons of light soy sauce, and an egg white.", "4. Marinade the pork strips for about 20 minutes.", "5. Put the remaining starch in a bowl. Add some water and vinegar to make a starchy sauce.", "Sweet and Sour Pork", "Cooking Instructions", "1. Pour the cooking oil into a wok and heat to 190°C (375°F). Add the marinated pork strips and fry them until they turn brown. Remove the cooked pork from the wok and place on a plate.", "2. Leave some oil in the wok. Put the tomato sauce and white sugar into the wok, and heat until the oil and sauce are fully combined.", "3. Add some water to the wok and thoroughly heat the sweet and sour sauce before adding the pork strips to it.", "4. Pour in the starchy sauce. Stir-fry all the ingredients until the pork and sauce are thoroughly mixed together.", "5. Serve on a plate and add some coriander for decoration." ], "description": "Sweet and Sour Pork (Chinese) — easy pork recipe with 10 ingredients and 14 steps. Ready in 10 min. Includes exact ingredients and clear instructions.", "tags": [ "Sweet", "Pork", "Chinese" ], "datePublished": "2026-06-08", "publishDate": "2026-06-08T09:00:00", "addedDate": "2026-04-09T11:42:30", "status": "SCHEDULED", "slug": "sweet-and-sour-pork-52949", "youtube": "https://www.youtube.com/watch?v=mdaBIhgEAMo", "author": { "name": "Chinese", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "20 min", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "sweet-and-sour-chicken-53376", "beef-lo-mein-52952", "egg-foo-young-53370" ] }, { "mealId": "53042", "id": "portuguese-prego-with-green-piri-piri-53042", "title": "Portuguese prego with green piri-piri", "category": "Beef", "origin": "Portuguese", "image": "https://www.themealdb.com/images/media/meals/ewcikl1614348364.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/ewcikl1614348364.jpg", "ingredients": [ "1 clove Garlic", "2 small Beef Fillet", "2 tbs Olive Oil", "1 tbs Vinegar", "Leaves Parsley", "2 Ciabatta", "2 handfulls Rocket", "Small bunch Basil Leaves", "Small bunch Parsley", "1 Jalapeno", "1 tbs Vinegar", "2 chopped Spring Onions", "1/2 Garlic", "1/2 tsp Caster Sugar" ], "instructions": "STEP 1\n\nRub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Smoosh everything together, then use a rolling pin to bash the steaks a few times. Leave for 1-2 hours.\n\nSTEP 2\n\nTo make the sauce, put all the ingredients into a blender with 1 tbsp water and whizz until as smooth as possible. This will make more than you’ll need for the recipe but will keep for a week in an airtight jar.\n\nSTEP 3\n\nHeat a griddle or frying pan to high. Brush away the garlic and parsley stalks from the steaks and season well. Sear the steaks for 2 minutes on each side then rest on a plate. Put the ciabatta halves onto the plate, toasted-side down, to soak up any juices.\n\nSTEP 4\n\nSlice the steaks then stuff into the rolls with the green sauce and rocket.", "steps": [ "STEP 1", "Rub the garlic over the steaks then put in a sandwich bag and tip in the olive oil, sherry vinegar and parsley stalks. Smoosh everything together, then use a rolling pin to bash the steaks a few times. Leave for 1-2 hours.", "STEP 2", "To make the sauce, put all the ingredients into a blender with 1 tbsp water and whizz until as smooth as possible. This will make more than you’ll need for the recipe but will keep for a week in an airtight jar.", "STEP 3", "Heat a griddle or frying pan to high. Brush away the garlic and parsley stalks from the steaks and season well. Sear the steaks for 2 minutes on each side then rest on a plate. Put the ciabatta halves onto the plate, toasted-side down, to soak up any juices.", "STEP 4", "Slice the steaks then stuff into the rolls with the green sauce and rocket." ], "description": "Portuguese prego with green piri-piri (Portuguese) — easy beef recipe with 14 ingredients and 8 steps. Ready in 10 min. Includes exact ingredients and clea…", "tags": [ "Beef", "Portuguese", "Prego" ], "datePublished": "2026-06-09", "publishDate": "2026-06-09T09:00:00", "addedDate": "2026-04-09T11:42:30", "status": "SCHEDULED", "slug": "portuguese-prego-with-green-piri-piri-53042", "youtube": "https://www.youtube.com/watch?v=FbIKfcDEPLA", "author": { "name": "Portuguese", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "2 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "algerian-kefta-meatballs-53281", "arepa-pabellon-53334", "beef-and-mustard-pie-52874" ] }, { "mealId": "52941", "id": "red-peas-soup-52941", "title": "Red Peas Soup", "category": "Beef", "origin": "Jamaican", "image": "https://www.themealdb.com/images/media/meals/sqpqtp1515365614.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/sqpqtp1515365614.jpg", "ingredients": [ "2 cups Kidney Beans", "1 large Carrots", "2 chopped Spring Onions", "4 sprigs Thyme", "1 Diced Onion", "1/2 tsp Black Pepper", "2 chopped Red Pepper", "4 Mashed Garlic Clove", "1 tbs Allspice", "2 Lbs Beef", "2L Water", "4 Potatoes", "1 cup Plain Flour", "1/4 cup Water", "1 cup Coconut Milk" ], "instructions": "Wash and rinse the dried kidney beans.. then cover with water in a deep bowl. Remember as they soak they will expand to at least triple the size they were originally so add a lot of water to the bowl. Soak them overnight or for at least 2 hrs to make the cooking step go quicker. I tossed out the water they were soaked in after it did the job.\n\nHave your butcher cut the salted pigtail into 2 inch pieces as it will be very difficult to cut with an ordinary kitchen knife. Wash, then place a deep pot with water and bring to a boil. Cook for 20 minutes, then drain + rinse and repeat (boil again in water). The goal is to make the pieces of pig tails tender and to remove most of the salt it was cured in.\n\nTime to start the soup. Place everything in the pot (except the flour and potato), then cover with water and place on a high flame to bring to a boil. As it comes to a boil, skim off any scum/froth at the top and discard. Reduce the heat to a gentle boil and allow it to cook for 1 hr and 15 mins.. basically until the beans are tender and start falling apart.\n\nIt’s now time to add the potato (and Yams etc if you’re adding it) as well as the coconut milk and continue cooking for 15 minutes.\n\nNow is a good time to start making the basic dough for the spinner dumplings. Mix the flour and water (add a pinch of salt if you want) until you have a soft/smooth dough. allow it to rest for 5 minutes, then pinch of a tablespoon at a time and roll between your hands to form a cigarette shape.\n\nAdd them to the pot, stir well and continue cooking for another 15 minutes on a rolling boil.\n\nYou’ll notice that I didn’t add any salt to the pot as the remaining salt from the salted pigtails will be enough to properly season this dish. However you can taste and adjust accordingly. Lets recap the timing part of things so you’re not confused. Cook the base of the soup for 1 hr and 15 minute or until tender, then add the potatoes and cook for 15 minutes, then add the dumplings and cook for a further 15 minutes. Keep in mind that this soup will thicken quite a bit as it cools.\n\nWhile this is not a traditional recipe to any one specific island, versions of this soup (sometimes called stewed peas) can be found throughout the Caribbean, Latin America and Africa. A hearty bowl of this soup will surely give you the sleepies (some may call it ethnic fatigue). You can certainly freeze the leftovers and heat it up another day.", "steps": [ "Wash and rinse the dried kidney beans.. then cover with water in a deep bowl. Remember as they soak they will expand to at least triple the size they were originally so add a lot of water to the bowl. Soak them overnight or for at least 2 hrs to make the cooking step go quicker. I tossed out the water they were soaked in after it did the job.", "Have your butcher cut the salted pigtail into 2 inch pieces as it will be very difficult to cut with an ordinary kitchen knife. Wash, then place a deep pot with water and bring to a boil. Cook for 20 minutes, then drain + rinse and repeat (boil again in water). The goal is to make the pieces of pig tails tender and to remove most of the salt it was cured in.", "Time to start the soup. Place everything in the pot (except the flour and potato), then cover with water and place on a high flame to bring to a boil. As it comes to a boil, skim off any scum/froth at the top and discard. Reduce the heat to a gentle boil and allow it to cook for 1 hr and 15 mins.. basically until the beans are tender and start falling apart.", "It’s now time to add the potato (and Yams etc if you’re adding it) as well as the coconut milk and continue cooking for 15 minutes.", "Now is a good time to start making the basic dough for the spinner dumplings. Mix the flour and water (add a pinch of salt if you want) until you have a soft/smooth dough. allow it to rest for 5 minutes, then pinch of a tablespoon at a time and roll between your hands to form a cigarette shape.", "Add them to the pot, stir well and continue cooking for another 15 minutes on a rolling boil.", "You’ll notice that I didn’t add any salt to the pot as the remaining salt from the salted pigtails will be enough to properly season this dish. However you can taste and adjust accordingly. Lets recap the timing part of things so you’re not confused. Cook the base of the soup for 1 hr and 15 minute or until tender, then add the potatoes and cook for 15 minutes, then add the dumplings and cook for a further 15 minutes. Keep in mind that this soup will thicken quite a bit as it cools.", "While this is not a traditional recipe to any one specific island, versions of this soup (sometimes called stewed peas) can be found throughout the Caribbean, Latin America and Africa. A hearty bowl of this soup will surely give you the sleepies (some may call it ethnic fatigue). You can certainly freeze the leftovers and heat it up another day." ], "description": "Red Peas Soup (Jamaican) — easy beef recipe with 15 ingredients and 8 steps. Ready in 80 min. Includes exact ingredients and clear instructions.", "tags": [ "Soup", "SideDish", "Beef", "Jamaican", "Peas" ], "datePublished": "2026-06-11", "publishDate": "2026-06-11T09:00:00", "addedDate": "2026-04-09T12:53:12", "status": "SCHEDULED", "slug": "red-peas-soup-52941", "youtube": "https://www.youtube.com/watch?v=1ogCfDXotMw", "author": { "name": "Jamaican", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "80 min", "prepTime": "35 min", "totalTime": "115 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "corned-beef-and-cabbage-jamaican-style-53350", "algerian-kefta-meatballs-53281", "arepa-pabellon-53334" ] }, { "mealId": "53228", "id": "vietnamese-caramel-trout-53228", "title": "Vietnamese caramel trout", "category": "Seafood", "origin": "Vietnamese", "image": "https://www.themealdb.com/images/media/meals/p02vq41763754350.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/p02vq41763754350.jpg", "ingredients": [ "50g Golden Caster Sugar", "1 tablespoon Fish Sauce", "1 sliced Red Chilli", "large piece Ginger", "2 Rainbow Trout", "2 heads Bok Choi", "Juice of 1/2 Lemon", "Sprigs of fresh Coriander", "Steamed Rice" ], "instructions": "step 1\nPut the sugar in a large shallow pan, along with a small splash of water. Heat gently, swirling the pan, until the sugar has dissolved. Increase the heat and bubble the syrup until it turns a dark amber colour. Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute. Boil again until syrupy, then add the fish fillets, skin-side down, and the bok choi, cut-side down.\n\nstep 2\nCover the pan with a lid and simmer for 4-5 mins until the fish is cooked and the bok choi has wilted. Turn off the heat, squeeze over the lemon and scatter with the remaining chilli, ginger and the coriander sprigs. Serve with rice.", "steps": [ "step 1", "Put the sugar in a large shallow pan, along with a small splash of water. Heat gently, swirling the pan, until the sugar has dissolved. Increase the heat and bubble the syrup until it turns a dark amber colour. Add the fish sauce, most of the chilli and ginger, then splash in 1 tbsp water to dilute. Boil again until syrupy, then add the fish fillets, skin-side down, and the bok choi, cut-side down.", "step 2", "Cover the pan with a lid and simmer for 4-5 mins until the fish is cooked and the bok choi has wilted. Turn off the heat, squeeze over the lemon and scatter with the remaining chilli, ginger and the coriander sprigs. Serve with rice." ], "description": "Vietnamese caramel trout (Vietnamese) — easy seafood recipe with 9 ingredients and 4 steps. Ready in 10 min. Includes exact ingredients and clear instructi…", "tags": [ "Seafood", "Vietnamese", "Caramel" ], "datePublished": "2026-06-12", "publishDate": "2026-06-12T09:00:00", "addedDate": "2026-04-09T12:53:12", "status": "SCHEDULED", "slug": "vietnamese-caramel-trout-53228", "youtube": "https://www.youtube.com/watch?v=3MBbvrUtn74", "author": { "name": "Vietnamese", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "10 min", "prepTime": "10 min", "totalTime": "5 min", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true, "relatedRecipeIds": [ "sea-bass-with-sizzled-ginger-chilli-spring-onions-53247", "egg-foo-young-53370", "fiskesuppe-creamy-norwegian-fish-soup-53122" ] }, { "mealId": "52875", "id": "chicken-ham-and-leek-pie-52875", "title": "Chicken Ham and Leek Pie", "category": "Chicken", "origin": "British", "image": "https://www.themealdb.com/images/media/meals/xrrtss1511555269.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/xrrtss1511555269.jpg", "ingredients": [ "450ml Chicken Stock", "3 Chicken Breast", "75g Butter", "2 sliced Leek", "2 cloves minced Garlic", "50g Plain Flour", "200ml Milk", "3 tbs White Wine", "150ml Double Cream", "150g Ham", "spinkling Sea Salt", "pinch Pepper", "350g Plain Flour", "200g Butter", "1 Free-range Egg, Beaten", "1 tbls Cold Water", "1 Free-range Egg, Beaten" ], "instructions": "Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug.\nMelt 25g/1oz of the butter in a large heavy-based saucepan over a low heat. Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.\nSlowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.\nSeason the mixture, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming. Set aside to cool.\nPreheat the oven to 200C/400F/Gas 6. Put a baking tray in the oven to heat.\nFor the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off 250g/10oz of pastry for the lid.\nRoll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.\nCut the chicken breasts into 3cm/1¼in pieces. Stir the chicken, ham and leeks into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out the reserved pastry for the lid.\nCover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry.\nMake a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.", "steps": [ "Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes. Remove the chicken breasts from the water with tongs and place on a plate. Pour the cooking liquor into a large jug.", "Melt 25g/1oz of the butter in a large heavy-based saucepan over a low heat. Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened. Add the garlic and cook for a further minute. Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly.", "Slowly pour the milk into the pan, just a little at a time, stirring well between each adding. Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly. Bring to a gentle simmer and cook for 3 minutes.", "Season the mixture, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream. Pour into a large bowl and cover the surface of the sauce with cling ilm to prevent a skin forming. Set aside to cool.", "Preheat the oven to 200C/400F/Gas 6. Put a baking tray in the oven to heat.", "For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs. With the motor running, add the beaten egg and water and blend until the mixture forms a ball. Portion off 250g/10oz of pastry for the lid.", "Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish. Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides.", "Cut the chicken breasts into 3cm/1¼in pieces. Stir the chicken, ham and leeks into the cooled sauce. Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. Roll out the reserved pastry for the lid.", "Cover the pie with the pastry lid and press the edges together firmly to seal. Trim any excess pastry.", "Make a small hole in the centre of the pie with the tip of a knife. Glaze the top of the pie with beaten egg. Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot." ], "description": "Chicken Ham and Leek Pie (British) — easy chicken recipe with 17 ingredients and 10 steps. Ready in 37 min. Includes exact ingredients and clear instructions.", "tags": [ "Pie", "Meat", "Chicken", "British" ], "datePublished": "2026-06-13", "publishDate": "2026-06-13T09:00:00", "addedDate": "2026-04-09T12:53:12", "status": "SCHEDULED", "slug": "chicken-ham-and-leek-pie-52875", "youtube": "https://www.youtube.com/watch?v=xr-CpPE_lNk", "author": { "name": "British", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "37 min", "prepTime": "16 min", "totalTime": "53 min", "servings": 4, "difficulty": "Hard", "featured": false, "trending": true, "relatedRecipeIds": [ "chicken-basquaise-52934", "chicken-fajita-mac-and-cheese-52818", "chicken-parmentier-52879" ] }, { "mealId": "52900", "id": "madeira-cake-52900", "title": "Madeira Cake", "category": "Dessert", "origin": "British", "image": "https://www.themealdb.com/images/media/meals/urtqut1511723591.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/urtqut1511723591.jpg", "ingredients": [ "175g Butter", "175g Caster Sugar", "3 Eggs", "250g Self-raising Flour", "3 tbs Milk", "Zest of 1 Lemon", "To Glaze Mixed Peel" ], "instructions": "Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.\nCream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.\nSift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.\nSpoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.\nRemove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.\nTo serve, decorate the cake with the candied peel.", "steps": [ "Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.", "Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.", "Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest.", "Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean.", "Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely.", "To serve, decorate the cake with the candied peel." ], "description": "Madeira Cake (British) — easy dessert recipe with 7 ingredients and 6 steps. Ready in 35 min. Includes exact ingredients and clear instructions.", "tags": [ "Cake", "Light", "Baking", "Desert", "Dessert", "British", "Madeira" ], "datePublished": "2026-06-14", "publishDate": "2026-06-14T09:00:00", "addedDate": "2026-04-09T12:53:12", "status": "SCHEDULED", "slug": "madeira-cake-52900", "youtube": "https://www.youtube.com/watch?v=-YDh4WEmK_E", "author": { "name": "British", "avatar": "https://images.unsplash.com/photo-1535713875002-d1d0cf377fde?w=96&h=96&fit=crop&q=80" }, "cookTime": "35 min", "prepTime": "15 min", "totalTime": "50 min", "servings": 4, "difficulty": "Medium", "featured": false, "trending": true, "relatedRecipeIds": [ "pumpkin-pie-52857", "crema-catalana-53148", "figgy-duff-53342" ] } ] }