{ "site": { "name": "Feastably", "canonicalOrigin": "https://feastably.site", "tagline": "Fresh recipes for every table", "logoText": "Feastably", "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": "1. Steps for the Meat:", "tags": [ "BBQ", "Meat" ], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": true, "trending": true }, { "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": "step 1", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "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 …", "tags": [ "Speciality", "Snack", "StrongFlavor" ], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "step 1", "tags": [ "Soup" ], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "Equipment", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "STEP 1", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "step 1", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "mealId": "53065", "id": "sushi-53065", "title": "Sushi", "category": "Seafood", "origin": "Japanese", "image": "https://www.themealdb.com/images/media/meals/g046bb1663960946.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/g046bb1663960946.jpg", "ingredients": [ "300ml Sushi Rice", "100ml Rice wine", "2 tbs Caster Sugar", "3 tbs Mayonnaise", "1 tbs Rice wine", "1 tbs Soy Sauce", "1 Cucumber" ], "instructions": "STEP 1\nTO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.\n\nSTEP 2\nSpread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.\n\nSTEP 3\nAdd the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.\n\nSTEP 4\nRoll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.\n\nSTEP 5\nStick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.\n\nSTEP 6\nWrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.\n\nSTEP 7\nTO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.\n\nSTEP 8\nCover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.\n\nSTEP 9\nTip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.\n\nSTEP 10\nTO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.\n\nSTEP 11\nMake into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve.", "steps": [ "STEP 1", "TO MAKE SUSHI ROLLS: Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear.", "STEP 2", "Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice.", "STEP 3", "Add the filling. Get your child to top the mayonnaise with a line of their favourite fillings – here we’ve used tuna and cucumber.", "STEP 4", "Roll it up. Lift the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll.", "STEP 5", "Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll.", "STEP 6", "Wrap in cling film. Remove the mat and roll tightly in cling film before a grown-up cuts the sushi into thick slices, then unravel the cling film.", "STEP 7", "TO MAKE PRESSED SUSHI: Layer over some smoked salmon. Line a loaf tin with cling film, then place a thin layer of smoked salmon inside on top of the cling film.", "STEP 8", "Cover with rice and press down. Press about 3cm of rice over the fish, fold the cling film over and press down as much as you can, using another tin if you have one.", "STEP 9", "Tip it out like a sandcastle. Turn block of sushi onto a chopping board. Get a grown-up to cut into fingers, then remove the cling film.", "STEP 10", "TO MAKE SUSHI BALLS: Choose your topping. Get a small square of cling film and place a topping, like half a prawn or a small piece of smoked salmon, on it. Use damp hands to roll walnut-sized balls of rice and place on the topping.", "STEP 11", "Make into tight balls. Bring the corners of the cling film together and tighten into balls by twisting it up, then unwrap and serve." ], "description": "STEP 1", "tags": [], "datePublished": "2026-04-14", "publishDate": "2026-04-14T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "sushi-53065", "youtube": "https://www.youtube.com/watch?v=ub68OxEypaY", "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 }, { "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": "Make the mac and cheese", "tags": [ "Cheesy" ], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "step 1", "tags": [ "Soup" ], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "0.\tHeat oil in a cooking pot. Saute onion and garlic until onion softens", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "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 slowl…", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "mealId": "52844", "id": "lasagne-52844", "title": "Lasagne", "category": "Pasta", "origin": "Italian", "image": "https://www.themealdb.com/images/media/meals/wtsvxx1511296896.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/wtsvxx1511296896.jpg", "ingredients": [ "1 tblsp Olive Oil", "2 Bacon", "1 finely chopped Onion", "1 Stick Celery", "1 medium Carrots", "2 cloves chopped Garlic", "500g Minced Beef", "1 tbls Tomato Puree", "800g Chopped Tomatoes", "1 tblsp Honey", "500g Lasagne Sheets", "400ml Creme Fraiche", "125g Mozzarella Balls", "50g Parmesan Cheese", "Topping Basil Leaves" ], "instructions": "Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.\nAdd the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.\nStir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.\nHeat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.\nPut the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like.", "steps": [ "Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to turn golden. Add the onion, celery and carrot, and cook over a medium heat for 5 mins, stirring occasionally, until softened.", "Add the garlic and cook for 1 min, then tip in the mince and cook, stirring and breaking it up with a wooden spoon, for about 6 mins until browned all over.", "Stir in the tomato purée and cook for 1 min, mixing in well with the beef and vegetables. Tip in the chopped tomatoes. Fill each can half full with water to rinse out any tomatoes left in the can, and add to the pan. Add the honey and season to taste. Simmer for 20 mins.", "Heat oven to 200C/180C fan/gas 6. To assemble the lasagne, ladle a little of the ragu sauce into the bottom of the roasting tin or casserole dish, spreading the sauce all over the base. Place 2 sheets of lasagne on top of the sauce overlapping to make it fit, then repeat with more sauce and another layer of pasta. Repeat with a further 2 layers of sauce and pasta, finishing with a layer of pasta.", "Put the crème fraîche in a bowl and mix with 2 tbsp water to loosen it and make a smooth pourable sauce. Pour this over the top of the pasta, then top with the mozzarella. Sprinkle Parmesan over the top and bake for 25–30 mins until golden and bubbling. Serve scattered with basil, if you like." ], "description": "Heat the oil in a large saucepan. Use kitchen scissors to snip the bacon into small pieces, or use a sharp knife to chop it on a chopping board. Add the bacon to the pan and cook for just a few mins until starting to …", "tags": [], "datePublished": "2026-04-19", "publishDate": "2026-04-19T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "lasagne-52844", "youtube": "https://www.youtube.com/watch?v=gfhfsBPt46s", "author": { "name": "Italian", "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 }, { "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": "1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or a similar-sized casserole dish.", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "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 mix…", "tags": [ "Chilli", "Curry" ], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "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 …", "tags": [], "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 }, { "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": "step 1", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "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.", "tags": [ "Sandwich" ], "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 }, { "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": "Preheat the oven to 200C/400F/Gas 6.", "tags": [ "Pie", "Meat" ], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "Coat the chicken with egg white:", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "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 …", "tags": [ "DinnerParty", "HangoverFood", "Alcoholic" ], "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 }, { "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": "STEP 1 - SOAK THE RICE NOODLES", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "mealId": "53064", "id": "fettuccine-alfredo-53064", "title": "Fettuccine Alfredo", "category": "Pasta", "origin": "Italian", "image": "https://www.themealdb.com/images/media/meals/0jv5gx1661040802.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/0jv5gx1661040802.jpg", "ingredients": [ "1 lb Fettuccine", "1/2 cup Heavy Cream", "1/2 cup Butter", "1/2 cup Parmesan", "2 tbsp Parsley", "Black Pepper" ], "instructions": "Cook pasta according to package instructions in a large pot of boiling water and salt. Add heavy cream and butter to a large skillet over medium heat until the cream bubbles and the butter melts. Whisk in parmesan and add seasoning (salt and black pepper). Let the sauce thicken slightly and then add the pasta and toss until coated in sauce. Garnish with parsley, and it's ready.", "steps": [ "Cook pasta according to package instructions in a large pot of boiling water and salt. Add heavy cream and butter to a large skillet over medium heat until the cream bubbles and the butter melts. Whisk in parmesan and add seasoning (salt and black pepper). Let the sauce thicken slightly and then add the pasta and toss until coated in sauce. Garnish with parsley, and it's ready." ], "description": "Cook pasta according to package instructions in a large pot of boiling water and salt. Add heavy cream and butter to a large skillet over medium heat until the cream bubbles and the butter melts. Whisk in parmesan and…", "tags": [], "datePublished": "2026-04-29", "publishDate": "2026-04-29T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "fettuccine-alfredo-53064", "youtube": "https://www.youtube.com/watch?v=LPPcNPdq_j4", "author": { "name": "Italian", "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 }, { "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": "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.", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "Preheat oven to 400 degrees F (200 degrees C). Grease a 10x14x2-inch baking pan.", "tags": [ "Pie" ], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "step 1", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "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.", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "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 fur…", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "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…", "tags": [ "Pulse" ], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "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.", "tags": [ "Pasta", "Cheasy", "Meat", "Cheesy" ], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "STEP 1 - MARINATING THE BEEF", "tags": [], "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": "Easy", "featured": false, "trending": true }, { "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": "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.", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "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.", "tags": [ "Meat", "Dairy" ], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "Equipment", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "In a large pot of salted water, cook the potatoes until they are very tender. Drain.", "tags": [ "MainMeal", "Alcoholic" ], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "▢", "tags": [ "Soup" ], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "mealId": "52837", "id": "pilchard-puttanesca-52837", "title": "Pilchard puttanesca", "category": "Pasta", "origin": "Italian", "image": "https://www.themealdb.com/images/media/meals/vvtvtr1511180578.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/vvtvtr1511180578.jpg", "ingredients": [ "300g Spaghetti", "1 tbls Olive Oil", "1 finely chopped Onion", "2 cloves minced Garlic", "1 Red Chilli", "1 tbls Tomato Puree", "425g Pilchards", "70g Black Olives", "Shaved Parmesan" ], "instructions": "Cook the pasta following pack instructions. Heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3-4 mins to soften. Stir in the tomato purée and cook for 1 min, then add the pilchards with their sauce. Cook, breaking up the fish with a wooden spoon, then add the olives and continue to cook for a few more mins.\n\nDrain the pasta and add to the pan with 2-3 tbsp of the cooking water. Toss everything together well, then divide between plates and serve, scattered with Parmesan.", "steps": [ "Cook the pasta following pack instructions. Heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3-4 mins to soften. Stir in the tomato purée and cook for 1 min, then add the pilchards with their sauce. Cook, breaking up the fish with a wooden spoon, then add the olives and continue to cook for a few more mins.", "Drain the pasta and add to the pan with 2-3 tbsp of the cooking water. Toss everything together well, then divide between plates and serve, scattered with Parmesan." ], "description": "Cook the pasta following pack instructions. Heat the oil in a non-stick frying pan and cook the onion, garlic and chilli for 3-4 mins to soften. Stir in the tomato purée and cook for 1 min, then add the pilchards with…", "tags": [], "datePublished": "2026-05-14", "publishDate": "2026-05-14T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "pilchard-puttanesca-52837", "youtube": "https://www.youtube.com/watch?v=wqZzLAPmr9k", "author": { "name": "Italian", "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 }, { "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": "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.", "tags": [ "Halloween", "Pie", "Desert" ], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "Cook the quinoa following the pack instructions, then rinse in cold water and drain thoroughly.", "tags": [], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "mealId": "52935", "id": "steak-diane-52935", "title": "Steak Diane", "category": "Beef", "origin": "French", "image": "https://www.themealdb.com/images/media/meals/vussxq1511882648.jpg", "imageCard": "https://www.themealdb.com/images/media/meals/vussxq1511882648.jpg", "ingredients": [ "2 tbs Canola Oil", "4 Beef Fillet", "1 1/2 cup Beef Stock", "2 tbs Butter", "2 cloves minced Garlic", "1 medium finely diced Challots", "4 oz Mushrooms", "¼ cup Brandy", "¼ cup Heavy Cream", "1 tbs Dijon Mustard", "1 tbs Worcestershire Sauce", "Dash Tabasco Sauce", "1 tbs minced Parsley", "1 tbs minced Chives", "to taste Salt", "to taste Pepper" ], "instructions": "Heat oil in a 12\" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.\nReturn skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve.", "steps": [ "Heat oil in a 12\" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-rare. Transfer steaks to a plate, and set aside.", "Return skillet to high heat, and add stock; cook until reduced until to 1⁄2 cup, about 10 minutes. Pour into a bowl, and set aside. Return skillet to heat, and add butter; add garlic and shallots, and cook, stirring, until soft, about 2 minutes. Add mushrooms, and cook, stirring, until they release any liquid and it evaporates and mushrooms begin to brown, about 2 minutes. Add cognac, and light with a match to flambée; cook until flame dies down. Stir in reserved stock, cream, Dijon, Worcestershire, and hot sauce, and then return steaks to skillet; cook, turning in sauce, until warmed through and sauce is thickened, about 4 minutes. Transfer steak to serving plates and stir parsley and chives into sauce; pour sauce over steaks to serve." ], "description": "Heat oil in a 12\" skillet over medium-high heat. Season steaks with salt and pepper, and add to skillet; cook, turning once, until browned on both sides and cooked to desired doneness, about 4 to 5 minutes for medium-…", "tags": [ "DateNight", "Expensive", "Meat", "MainMeal", "Cheasy" ], "datePublished": "2026-05-17", "publishDate": "2026-05-17T09:00:00", "addedDate": "", "status": "SCHEDULED", "slug": "steak-diane-52935", "youtube": "https://www.youtube.com/watch?v=9rWZNHkrsNg", "author": { "name": "French", "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 }, { "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": "Soak all the spices, ginger, garlic, tamarind pulp and kashmiri chilies except oil in vinegar.", "tags": [ "Fish", "Spicy" ], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "STEP 1", "tags": [ "Pasta", "BBQ", "Breakfast" ], "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": "", "prepTime": "", "totalTime": "", "servings": 4, "difficulty": "Easy", "featured": false, "trending": true }, { "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": "In a medium bowl, whisk together flour, brown sugar, baking powder, and spices.", "tags": [], "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": "Easy", "featured": false, "trending": true } ] }