text: INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('d7c36548-cb2c-4337-9a6f-6021d76f106d','Fresh sardines','https://www.themealdb.com/images/media/meals/nv5lf31628771380.jpg','Wash the fish under the cold tap. Roll in the flour and deep fry in oil until crispy. Lay on kitchen towel to get rid of the excess oil and serve hot or cold with a slice of lemon.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('23204cbd-242e-4f79-910b-d74bbe896ae2','Seri muka kuih','https://www.themealdb.com/images/media/meals/6ut2og1619790195.jpg','Soak glutinous rice with water for at least 1 ½ hours prior to using. Drain.\r\nPrepare a 9-inch round or square cake pan and spray with cooking spray or line with plastic wrap.\r\nMix coconut milk, water, salt and the rice. Pour it into cake pan, topped with the pandan knots.\r\nSteam for 30 minutes.\r\nAfter 30 minutes, fluff up the rice and remove pandan knots. Then, using a greased spatula, flatten the steamed rice. Make sure there are no holes/air bubbles and gaps in the rice, especially the sides.\r\nSteam for another 10 minutes.\r\n\r\nCombine pandan juice, coconut milk, all purpose flour, cornflour, and sugar. Mix well.\r\nAdd eggs and whisk well then strain into a medium sized metal bowl or pot.\r\nPlace pandan mixture over simmering water (double boiler or bain-marie)\r\nStir continuously and cook till custard starts to thicken. (15 minutes)\r\nPour pandan custard into glutinous rice layer, give it a little tap (for air bubbles) and continue to steam for 30 minutes.\r\nRemove kuih seri muka from the steamer and allow to cool completely before cutting into rectangles or diamond shapes.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('c7b95b01-8284-4afc-8ae8-908d82dd8e12','Beef Rendang','https://www.themealdb.com/images/media/meals/bc8v651619789840.jpg','Chop the spice paste ingredients and then blend it in a food processor until fine.\r\nHeat the oil in a stew pot, add the spice paste, cinnamon, cloves, star anise, and cardamom and stir-fry until aromatic. Add the beef and the pounded lemongrass and stir for 1 minute. Add the coconut milk, tamarind juice, water, and simmer on medium heat, stirring frequently until the meat is almost cooked. Add the kaffir lime leaves, kerisik (toasted coconut), sugar or palm sugar, stirring to blend well with the meat.\r\nLower the heat to low, cover the lid, and simmer for 1 to 1 1/2 hours or until the meat is really tender and the gravy has dried up. Add more salt and sugar to taste. Serve immediately with steamed rice and save some for overnight.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('17e3d5e8-a608-4a6d-86b5-bf82c14247ee','Ayam Percik','https://www.themealdb.com/images/media/meals/020z181619788503.jpg','In a blender, add the ingredients for the spice paste and blend until smooth.\r\nOver medium heat, pour the spice paste in a skillet or pan and fry for 10 minutes until fragrant. Add water or oil 1 tablespoon at a time if the paste becomes too dry. Don't burn the paste. Lower the fire slightly if needed.\r\nAdd the cloves, cardamom, tamarind pulp, coconut milk, water, sugar and salt. Turn the heat up and bring the mixture to boil. Turn the heat to medium low and simmer for 10 minutes. Stir occasionally. It will reduce slightly. This is the marinade/sauce, so taste and adjust seasoning if necessary. Don't worry if it's slightly bitter. It will go away when roasting.\r\nWhen the marinade/sauce has cooled, pour everything over the chicken and marinate overnight to two days.\r\nPreheat the oven to 425 F.\r\nRemove the chicken from the marinade. Spoon the marinade onto a greased (or aluminum lined) baking sheet. Lay the chicken on top of the sauce (make sure the chicken covers the sauce and the sauce isn't exposed or it'll burn) and spread the remaining marinade on the chicken. Roast for 35-45 minutes or until internal temp of the thickest part of chicken is at least 175 F.\r\nLet chicken rest for 5 minutes. Brush the chicken with some of the oil. Serve chicken with the sauce over steamed rice (or coconut rice).');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('d7c36548-cb2c-4337-9a6f-6021d76f106d','Portuguese fish stew (Caldeirada de peixe)','https://www.themealdb.com/images/media/meals/do7zps1614349775.jpg','STEP 1\r\n\r\nHeat a drizzle of oil in a large, deep-sided frying pan, and fry the onion and pepper on a medium heat until softened but not browned. Finely chop the coriander stalks (keep the leaves for later), and add to the pan with the chilli and chopped garlic. Fry for another few minutes. Add the wine, saffron and bay leaf and let it simmer until reduced by half.\r\n\r\nSTEP 2\r\n\r\nAdd the potatoes, tomatoes, and 300ml water and bring to a gentle boil. Break up the tomatoes with a spoon on the side of the pan and simmer for 20-25 minutes until the potatoes are just tender, and the tomatoes have broken down.\r\n\r\nSTEP 3\r\n\r\nSeason well, then gently push the fish into the sauce, and arrange the squid, prawns, clams and mussels on the surface. Put the lid on and cook for 6-8 minutes until the mussel and clam shells have opened, the prawns are cooked and the fish is flaky. Toast the bread, rub lightly with the halved garlic clove and drizzle with olive oil. Serve the stew scatted with chopped coriander leaves, and the toasts for dunking.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('23204cbd-242e-4f79-910b-d74bbe896ae2','Fish fofos','https://www.themealdb.com/images/media/meals/a15wsa1614349126.jpg','STEP 1\r\n\r\nPut the fish into a lidded pan and pour over enough water to cover. Bring to a simmer and gently poach for 10 minutes over a low heat with the lid on. Drain and flake the fish.\r\n\r\nSTEP 2\r\n\r\nPut the fish, potato, green chilli, coriander, cumin, black pepper, garlic and ginger in a large bowl. Season, add the rice flour, mix well and break in 1 egg. Stir the mixture and divide into 15, then form into small logs. Break the remaining eggs into a bowl and whisk lightly. Put the breadcrumbs into another bowl. Dip each fofo in the beaten egg followed by the breadcrumb mixture. Chill for 20 minutes.\r\n\r\nSTEP 3\r\n\r\nHeat 1cm of oil in a large frying pan over a medium heat. Fry the fofos in batches for 2 minutes on each side, turning gently to get an even golden brown colour all over. Drain on kitchen paper and repeat with the remaining fofos.\r\n\r\nSTEP 4\r\n\r\nFor the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('c7b95b01-8284-4afc-8ae8-908d82dd8e12','Fish fofos','https://www.themealdb.com/images/media/meals/a15wsa1614349126.jpg','STEP 1\r\n\r\nPut the fish into a lidded pan and pour over enough water to cover. Bring to a simmer and gently poach for 10 minutes over a low heat with the lid on. Drain and flake the fish.\r\n\r\nSTEP 2\r\n\r\nPut the fish, potato, green chilli, coriander, cumin, black pepper, garlic and ginger in a large bowl. Season, add the rice flour, mix well and break in 1 egg. Stir the mixture and divide into 15, then form into small logs. Break the remaining eggs into a bowl and whisk lightly. Put the breadcrumbs into another bowl. Dip each fofo in the beaten egg followed by the breadcrumb mixture. Chill for 20 minutes.\r\n\r\nSTEP 3\r\n\r\nHeat 1cm of oil in a large frying pan over a medium heat. Fry the fofos in batches for 2 minutes on each side, turning gently to get an even golden brown colour all over. Drain on kitchen paper and repeat with the remaining fofos.\r\n\r\nSTEP 4\r\n\r\nFor the onion salad, mix together the onion, coriander and lemon juice with a pinch of salt. Serve with the fofos and mango chutney.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('17e3d5e8-a608-4a6d-86b5-bf82c14247ee','Spring onion and prawn empanadas','https://www.themealdb.com/images/media/meals/1c5oso1614347493.jpg','STEP 1\r\n\r\nTo make the dough, rub the butter into the flour and then add the egg white and half the yolk (keep the rest), vinegar, a pinch of salt and enough cold water to make a soft dough. Knead on a floured surface until smooth and then wrap and rest for 30 minutes.\r\n\r\nSTEP 2\r\n\r\nHeat the oven to 180c/fan 160c/gas 4. Trim the green ends of the spring onions and then finely slice the rest. Heat a little oil in a pan and fry them gently until soft but not browned. Add the chilli and garlic, stir and then add the prawns and cook until they are opaque. Season well. Scoop out the prawns and bubble the juices until they thicken, then add back the prawns.\r\n\r\nSTEP 3\r\n\r\nDivide the empanada dough into eight balls and roll out to thin circles on a floured surface. Put some filling on one half of the dough, sprinkle the feta on top and fold the other half over. Trim the edge and then fold and crimp the dough together so the empanada is tightly sealed, put it on an oiled baking sheet either on its side or sitting on its un-crimped edge like a cornish pasty. Repeat with the remaining dough and mixture. Mix the leftover egg yolk with a splash of water and brush the top of the empanadas.\r\n\r\nSTEP 4\r\n\r\nBake for 30 minutes or until golden and slightly crisp around the edges.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('d7c36548-cb2c-4337-9a6f-6021d76f106d','Boxty Breakfast','https://www.themealdb.com/images/media/meals/naqyel1608588563.jpg','STEP 1\r\nBefore you start, put your oven on its lowest setting, ready to keep things warm. Peel the potatoes, grate 2 of them, then set aside. Cut the other 2 into large chunks, then boil for 10-15 mins or until tender. Meanwhile, squeeze as much of the liquid from the grated potatoes as you can using a clean tea towel. Mash the boiled potatoes, then mix with the grated potato, spring onions and flour.\r\n\r\nSTEP 2\r\nWhisk the egg white in a large bowl until it holds soft peaks. Fold in the buttermilk, then add the bicarbonate of soda. Fold into the potato mix.\r\n\r\nSTEP 3\r\nHeat a large non-stick frying pan over a medium heat, then add 1 tbsp butter and some of the oil. Drop 3-4 spoonfuls of the potato mixture into the pan, then gently cook for 3-5 mins on each side until golden and crusty. Keep warm on a plate in the oven while you cook the next batch, adding more butter and oil to the pan before you do so. You will get 16 crumpet-size boxty from the mix. Can be made the day ahead, drained on kitchen paper, then reheated in a low oven for 20 mins.\r\n\r\nSTEP 4\r\nHeat the grill to medium and put the tomatoes in a heavy-based pan. Add a good knob of butter and a little oil, then fry for about 5 mins until softened. Grill the bacon, then pile onto a plate and keep warm. Stack up the boxty, bacon and egg, and serve the tomatoes on the side.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('23204cbd-242e-4f79-910b-d74bbe896ae2','Rosół (Polish Chicken Soup)','https://www.themealdb.com/images/media/meals/lx1kkj1593349302.jpg','Add chicken to a large Dutch oven or stock pot \r\nCover with water\r\nBring to a boil and simmer for 2 to 2 1/2 hours, skimming any impurities off the top to insure a clear broth\r\nIf your pot is big enough, add the vegetables and spices for the last hour of the cooking time\r\nMy Dutch oven wasn’t big enough to hold everything, just the chicken and other bones filled the pot, so I cooked the meat/bones for the full cooking time, then removed them, and cooked the vegetables and spices separately\r\nStrain everything out of the broth\r\nBone the chicken, pulling the meat into large chunks\r\nSlice the carrots\r\nReturn the chicken and carrots to the broth\r\nCook noodles according to package instructions if you’re using them\r\nAdd noodles to bowl and then top with hot soup');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('c7b95b01-8284-4afc-8ae8-908d82dd8e12','Krispy Kreme Donut','https://www.themealdb.com/images/media/meals/4i5cnx1587672171.jpg','Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.\r\nHeat vegetable oil in deep fryer to 350°. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack.\r\n\r\n\r\nGlaze: \r\nHeat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('17e3d5e8-a608-4a6d-86b5-bf82c14247ee','Big Mac','https://www.themealdb.com/images/media/meals/urzj1d1587670726.jpg','For the Big Mac sauce, combine all the ingredients in a bowl, season with salt and chill until ready to use.\r\n2. To make the patties, season the mince with salt and pepper and form into 4 balls using about 1/3 cup mince each. Place each onto a square of baking paper and flatten to form into four x 15cm circles. Heat oil in a large frypan over high heat. In 2 batches, cook beef patties for 1-2 minutes each side until lightly charred and cooked through. Remove from heat and keep warm. Repeat with remaining two patties.\r\n3. Carefully slice each burger bun into three acrossways, then lightly toast.\r\n4. To assemble the burgers, spread a little Big Mac sauce over the bottom base. Top with some chopped onion, shredded lettuce, slice of cheese, beef patty and some pickle slices. Top with the middle bun layer, and spread with more Big Mac sauce, onion, lettuce, pickles, beef patty and then finish with more sauce. Top with burger lid to serve.\r\n5. After waiting half an hour for your food to settle, go for a jog.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('d7c36548-cb2c-4337-9a6f-6021d76f106d','Gigantes Plaki','https://www.themealdb.com/images/media/meals/b79r6f1585566277.jpg','Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.\r\n\r\nHeat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('23204cbd-242e-4f79-910b-d74bbe896ae2','Vegetable Shepherd’s Pie','https://www.themealdb.com/images/media/meals/w8umt11583268117.jpg','Add Ingredients:\r\n\r\n12 cups chopped mixed vegetables\r\n1   cup chopped fresh mushrooms \r\n1   cup pearl onions\r\n\r\nTOPPING:\r\n\r\nPreheat oven to 450°. Bake potatoes on a foil-lined baking sheet until tender, about 45 minutes. Let cool slightly, then peel. Press potatoes through a ricer, food mill, or colander into a large bowl. Add butter; stir until well blended. Stir in milk. Season to taste with salt.\r\n\r\nFILLING:\r\n\r\nSoak dried porcini in 3 cups hot water; set aside. Combine lentils, 1 garlic clove, 1 tsp. salt, and 4 cups water in a medium saucepan. Bring to a boil; reduce heat and simmer, stirring occasionally, until lentils are tender but not mushy, 15–20 minutes. Drain lentils and discard garlic.\r\n\r\nHeat 3 Tbsp. oil in a large heavy pot over medium heat. Add onions and cook, stirring occasionally, until soft, about 12 minutes. Add chopped garlic and cook for 1 minute. Stir in tomato paste. Cook, stirring constantly, until tomato paste is caramelized, 2–3 minutes.\r\n\r\nAdd bay leaves and wine; stir, scraping up any browned bits. Stir in porcini, slowly pouring porcini soaking liquid into pan but leaving any sediment behind. Bring to a simmer and cook until liquid is reduced by half, about 10 minutes. Stir in broth and cook, stirring occasionally, until reduced by half, about 45 minutes.\r\n\r\nStrain mixture into a large saucepan and bring to a boil; discard solids in strainer. Stir cornstarch and 2 Tbsp. water in a small bowl to dissolve. Add cornstarch mixture; simmer until thickened, about 5 minutes. Whisk in miso. Season sauce with salt and pepper. Set aside.\r\n\r\nPreheat oven to 450°. Toss vegetables and pearl onions with remaining 2 Tbsp. oil, 5 garlic cloves, and rosemary sprigs in a large bowl; season with salt and pepper. Divide between 2 rimmed baking sheets. Roast, stirring once, until tender, 20–25 minutes. Transfer garlic cloves to a small bowl; mash well with a fork and stir into sauce. Discard rosemary. DO AHEAD: Lentils, sauce, and vegetables can be made 1 day ahead. Cover separately; chill.\r\nArrange lentils in an even layer in a 3-qt. baking dish; set dish on a foil-lined rimmed baking sheet. Toss roasted vegetables with fresh mushrooms and chopped herbs; layer on top of lentils. Pour sauce over vegetables. Spoon potato mixture evenly over.\r\n\r\nBake until browned and bubbly, about 30 minutes. Let stand for 15 minutes before serving.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('c7b95b01-8284-4afc-8ae8-908d82dd8e12','French Onion Chicken with Roasted Carrots & Mashed Potatoes','https://www.themealdb.com/images/media/meals/b5ft861583188991.jpg','1\r\n\r\nPreheat oven to 425 degrees. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. Dice potatoes into ½-inch pieces. Halve, peel, and thinly slice onion.\r\n\r\n2\r\n\r\nToss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.\r\n\r\n3\r\n\r\nMeanwhile, place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 12-15 minutes. Drain and return potatoes to pot; cover to keep warm.\r\n\r\n4\r\n\r\nWhile potatoes cook, heat a drizzle of oil in a large pan over medium-high heat. Add onion and cook, stirring occasionally, until lightly browned and softened, 8-10 minutes. Sprinkle with 1 tsp sugar (2 tsp for 4 servings). Stir in stock concentrate and 2 TBSP water (¼ cup for 4); season with salt and pepper. Cook until jammy, 2-3 minutes more. Turn off heat; transfer to a small bowl. Wash out pan.\r\n\r\n5\r\n\r\nPat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in pan used for onion over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. In the last 1-2 minutes of cooking, top with caramelized onion and cheese. Cover pan until cheese melts. (If your pan doesn’t have a lid, cover with a baking sheet!)\r\n\r\n6\r\n\r\nHeat pot with drained potatoes over low heat; mash with sour cream, 2 TBSP butter (4 TBSP for 4 servings), salt, pepper, and a splash of water (or milk, for extra richness) until smooth. Divide chicken, roasted carrots, and mashed potatoes between plates.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('17e3d5e8-a608-4a6d-86b5-bf82c14247ee','Classic Christmas pudding','https://www.themealdb.com/images/media/meals/1d85821576790598.jpg','Get everything for the pudding prepared. Chop the almonds coarsely. Peel, core and chop the cooking apples. Sharpen your knife and chop the candied peel. (You can chop the almonds and apples in a food processor, but the peel must be done by hand.) Grate three quarters of the nutmeg (sounds a lot but it's correct).\r\n\r\nMix the almonds, apples, candied peel, nutmeg, raisins, flour, breadcrumbs, light muscovado sugar, eggs and 2 tbsp brandy or cognac in a large bowl. \r\n\r\nHolding the butter in its wrapper, grate a quarter of it into the bowl, then stir everything together. Repeat until all the butter is grated, then stir for 3-4 mins – the mixture is ready when it subsides slightly after each stir. Ask the family to stir too, and get everyone to make a wish. \r\n\r\nGenerously butter two 1.2 litre bowls and put a circle of baking parchment in the bottom of each. Pack in the pudding mixture. Cover with a double layer of baking parchment, pleating it to allow for expansion, then tie with string (keep the paper in place with a rubber band while tying). Trim off any excess paper. \r\n\r\nNow stand each bowl on a large sheet of foil and bring the edges up over the top, then put another sheet of foil over the top and bring it down underneath to make a double package (this makes the puddings watertight). Tie with more string, and make a handle for easy lifting in and out of the pan. Watch our video to see how to tie up a pudding correctly.\r\n\r\nBoil or oven steam the puddings for 8 hrs, topping up with water as necessary. Remove from the pans and leave to cool overnight. When cold, discard the messy wrappings and re-wrap in new baking parchment, foil and string. Store in a cool, dry place until Christmas. \r\n\r\nTo make the brandy butter, cream the butter with the orange zest and icing sugar. Gradually beat in the brandy or cognac and chopped stem ginger. Put in a small bowl, fork the top attractively and put in the fridge to set. The butter will keep for a week in the fridge, or it can be frozen for up to six weeks. \r\n\r\nOn Christmas Day, boil or oven steam for 1 hr. Unwrap and turn out. To flame, warm 3-4 tbsp brandy in a small pan, pour it over the pudding and set light to it.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('d7c36548-cb2c-4337-9a6f-6021d76f106d','Lasagna Sandwiches','https://www.themealdb.com/images/media/meals/xr0n4r1576788363.jpg','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.\r\n\r\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.\r\n\r\nNutrition Facts\r\n1 sandwich: 445 calories, 24g fat (12g saturated fat), 66mg cholesterol, 1094mg sodium, 35g carbohydrate (3g sugars, 2g fiber), 21g protein.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('23204cbd-242e-4f79-910b-d74bbe896ae2','Bitterballen (Dutch meatballs)','https://www.themealdb.com/images/media/meals/lhqev81565090111.jpg','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.\r\n\r\nPour the mixture into a shallow container, cover and refrigerate for several hours, or until the sauce has solidified.\r\n\r\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.\r\n\r\nServe on a plate with a nice grainy or spicy mustard. \r\n');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('c7b95b01-8284-4afc-8ae8-908d82dd8e12','Kafteji','https://www.themealdb.com/images/media/meals/1bsv1q1560459826.jpg','Peel potatoes and cut into 5cm cubes.\r\nPour 1-2 cm of olive oil into a large pan and heat up very hot. Fry potatoes until golden brown for 20 minutes, turning from time to time. Place on kitchen paper to drain.\r\nCut the peppers in half and remove seeds. Rub a little olive oil on them and place the cut side down on a baking tray. Place them under the grill. Grill until the skin is dark and bubbly. While the peppers are still hot, put them into a plastic sandwich bag and seal it. Take them out after 15 minutes and remove skins.\r\nIn the meantime, heat more olive oil another pan. Peel the onions and cut into thin rings. Fry for 15 minutes until golden brown, turning them often. Add the Ras el hanout at the end.\r\nCut the pumpkin into 5cm cubes and fry in the same pan you used for the potatoes for 10-15 minutes until it is soft and slightly browned. Place on kitchen paper.\r\nPour the remaining olive oil out of the pan and put all the cooked vegetables into the pan and mix. Whisk eggs and pour them over the vegetables. Put the lid on the pan so that the eggs cook. Put the contents of the pan onto a large chopping board, add salt and pepper and chopped and mix everything with a big knife.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('17e3d5e8-a608-4a6d-86b5-bf82c14247ee','Home-made Mandazi','https://www.themealdb.com/images/media/meals/thazgm1555350962.jpg','This is one recipe a lot of people have requested and I have tried to make it as simple as possible and I hope it will work for you. Make sure you use the right flour which is basically one with raising agents. Adjust the amount of sugar to your taste and try using different flavours to have variety whenever you have them.\r\nYou can use Coconut milk instead of regular milk, you can also add desiccated coconut to the dry flour or other spices like powdered cloves or cinnamon.\r\nFor “healthy looking” mandazis do not roll the dough too thin before frying and use the procedure I have indicated above.\r\n\r\n1. Mix the flour,cinnamon and sugar in a suitable bowl.\r\n2. In a separate bowl whisk the egg into the milk\r\n3. Make a well at the centre of the flour and add the milk and egg mixture and slowly mix to form a dough.\r\n4. Knead the dough for 3-4 minutes or until it stops sticking to the sides of the bowl and you have a smooth surface.\r\n5. Cover the dough with a damp cloth  and allow to rest for 15 minutes.\r\n6. Roll the dough on a lightly floured surface into a 1cm thick piece.\r\n7. Using a sharp small knife, cut the dough into the desired size setting aside ready for deep frying.\r\n8. Heat your oil in a suitable pot and gently dip the mandazi pieces to cook until light brown on the first side then turn to cook on the second side.\r\n9. Serve them warm or cold');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('d7c36548-cb2c-4337-9a6f-6021d76f106d','Budino Di Ricotta','https://www.themealdb.com/images/media/meals/1549542877.jpg','Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. You can do this in a food processor. Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin. Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.\r\n\r\nServe hot or cold dusted with icing sugar.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('23204cbd-242e-4f79-910b-d74bbe896ae2','Budino Di Ricotta','https://www.themealdb.com/images/media/meals/1549542877.jpg','Mash the ricotta and beat well with the egg yolks, stir in the flour, sugar, cinnamon, grated lemon rind and the rum and mix well. You can do this in a food processor. Beat the egg whites until stiff, fold in and pour into a buttered and floured 25cm cake tin. Bake in the oven at 180ºC/160ºC fan/gas 4 for about 40 minutes, or until it is firm.\r\n\r\nServe hot or cold dusted with icing sugar.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('c7b95b01-8284-4afc-8ae8-908d82dd8e12','Szechuan Beef','https://www.themealdb.com/images/media/meals/1529443236.jpg','STEP 1 - MARINATING THE BEEF\r\nIn a bowl, add the beef, salt, sesame seed oil, white pepper, egg white, 2 Tablespoon of corn starch and 1 Tablespoon of oil.\r\nSTEP 2 - STIR FRY\r\nFirst Cook the beef by adding 2 Tablespoon of oil until the beef is golden brown.\r\nSet the beef aside\r\nIn a wok add 1 Tablespoon of oil, minced ginger, minced garlic and stir-fry for few seconds.\r\nNext add all of the vegetables and then add sherry cooking wine and 1 cup of water.\r\nTo make the sauce add oyster sauce, hot pepper sauce, and sugar.\r\nadd the cooked beef and 1 spoon of soy sauce\r\nTo thicken the sauce, whisk together 1 Tablespoon of cornstarch and 2 Tablespoon of water in a bowl and slowly add to your stir-fry until it's the right thickness.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('17e3d5e8-a608-4a6d-86b5-bf82c14247ee','Red Peas Soup','https://www.themealdb.com/images/media/meals/sqpqtp1515365614.jpg','Wash and rinse the dried kidney beans.. then cover with water in a deep bowl. Remember as they soak they will expand to at least triple the size they were originally so add a lot of water to the bowl. Soak them overnight or for at least 2 hrs to make the cooking step go quicker. I tossed out the water they were soaked in after it did the job.\r\n\r\nHave your butcher cut the salted pigtail into 2 inch pieces as it will be very difficult to cut with an ordinary kitchen knife. Wash, then place a deep pot with water and bring to a boil. Cook for 20 minutes, then drain + rinse and repeat (boil again in water). The goal is to make the pieces of pig tails tender and to remove most of the salt it was cured in.\r\n\r\nTime to start the soup. Place everything in the pot (except the flour and potato), then cover with water and place on a high flame to bring to a boil. As it comes to a boil, skim off any scum/froth at the top and discard. Reduce the heat to a gentle boil and allow it to cook for 1 hr and 15 mins.. basically until the beans are tender and start falling apart.\r\n\r\nIt’s now time to add the potato (and Yams etc if you’re adding it) as well as the coconut milk and continue cooking for 15 minutes.\r\n\r\nNow is a good time to start making the basic dough for the spinner dumplings. Mix the flour and water (add a pinch of salt if you want) until you have a soft/smooth dough. allow it to rest for 5 minutes, then pinch of a tablespoon at a time and roll between your hands to form a cigarette shape.\r\n\r\nAdd them to the pot, stir well and continue cooking for another 15 minutes on a rolling boil.\r\n\r\nYou’ll notice that I didn’t add any salt to the pot as the remaining salt from the salted pigtails will be enough to properly season this dish. However you can taste and adjust accordingly. Lets recap the timing part of things so you’re not confused. Cook the base of the soup for 1 hr and 15 minute or until tender, then add the potatoes and cook for 15 minutes, then add the dumplings and cook for a further 15 minutes. Keep in mind that this soup will thicken quite a bit as it cools.\r\n\r\nWhile this is not a traditional recipe to any one specific island, versions of this soup (sometimes called stewed peas) can be found throughout the Caribbean, Latin America and Africa. A hearty bowl of this soup will surely give you the sleepies (some may call it ethnic fatigue). You can certainly freeze the leftovers and heat it up another day.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('d7c36548-cb2c-4337-9a6f-6021d76f106d','Prawn & Fennel Bisque','https://www.themealdb.com/images/media/meals/rtwwvv1511799504.jpg','Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns.\r\nBlitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.\r\nTip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('23204cbd-242e-4f79-910b-d74bbe896ae2','French Onion Soup','https://www.themealdb.com/images/media/meals/xvrrux1511783685.jpg','Melt the butter with the oil in a large heavy-based pan. Add the onions and fry with the lid on for 10 mins until soft. Sprinkle in the sugar and cook for 20 mins more, stirring frequently, until caramelised. The onions should be really golden, full of flavour and soft when pinched between your fingers. Take care towards the end to ensure that they don’t burn.\r\nAdd the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well. Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock. Cover and simmer for 15-20 mins.\r\nTo serve, turn on the grill, and toast the bread. Ladle the soup into heatproof bowls. Put a slice or two of toast on top of the bowls of soup, and pile on the cheese. Grill until melted. Alternatively, you can complete the toasts under the grill, then serve them on top.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('c7b95b01-8284-4afc-8ae8-908d82dd8e12','Chelsea Buns','https://www.themealdb.com/images/media/meals/vqpwrv1511723001.jpg','Sift the flour and salt into a large bowl. Make a well in the middle and add the yeast.\r\nMeanwhile, warm the milk and butter in a saucepan until the butter melts and the mixture is lukewarm.\r\nAdd the milk mixture and egg to the flour mixture and stir until the contents of the bowl come together as a soft dough. (You may need to add a little extra flour.)\r\nTip the dough onto a generously floured work surface. Knead for five minutes, adding more flour if necessary, until the dough is smooth and elastic and no longer feels sticky.\r\nLightly oil a bowl with a little of the vegetable oil. Place the dough into the bowl and turn until it is covered in the oil. Cover the bowl with cling film and set aside in a warm place for one hour, or until the dough has doubled in size.\r\nLightly grease a baking tray.\r\nFor the filling, knock the dough back to its original size and turn out onto a lightly floured work surface. Roll the dough out into a rectangle 0.5cm/¼in thick. Brush all over with the melted butter, then sprinkle over the brown sugar, cinnamon and dried fruit.\r\nRoll the dough up into a tight cylinder , cut ten 4cm/1½in slice and place them onto a lightly greased baking sheet, leaving a little space between each slice. Cover with a tea towel and set aside to rise for 30 minutes.\r\nPreheat oven to 190C/375F/Gas 5.\r\nBake the buns in the oven for 20-25 minutes, or until risen and golden-brown.\r\nMeanwhile, for the glaze, heat the milk and sugar in a saucepan until boiling. Reduce the heat and simmer for 2-3 minutes.\r\nRemove the buns from the oven and brush with the glaze, then set aside to cool on a wire rack.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('17e3d5e8-a608-4a6d-86b5-bf82c14247ee',' Bubble & Squeak','https://www.themealdb.com/images/media/meals/xusqvw1511638311.jpg','Melt the fat in a non-stick pan, allow it to get nice and hot, then add the bacon. As it begins to brown, add the onion and garlic. Next, add the sliced sprouts or cabbage and let it colour slightly. All this will take 5-6 mins.\r\nNext, add the potato. Work everything together in the pan and push it down so that the mixture covers the base of the pan – allow the mixture to catch slightly on the base of the pan before turning it over and doing the same again. It’s the bits of potato that catch in the pan that define the term ‘bubble and squeak’, so be brave and let the mixture colour. Cut into wedges and serve.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('d7c36548-cb2c-4337-9a6f-6021d76f106d','Three Fish Pie','https://www.themealdb.com/images/media/meals/spswqs1511558697.jpg','Preheat the oven to 200C/400F/Gas 6 (180C fan).\r\nPut the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary.\r\nFor the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth.\r\nAdd the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm.\r\nSpoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese.\r\nBake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('23204cbd-242e-4f79-910b-d74bbe896ae2','Minced Beef Pie','https://www.themealdb.com/images/media/meals/xwutvy1511555540.jpg','Preheat the oven to 200C/400F/Gas 6.\r\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.\r\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.\r\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.\r\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.\r\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.\r\nTo serve, slice into wedges.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('c7b95b01-8284-4afc-8ae8-908d82dd8e12','Beef Dumpling Stew','https://www.themealdb.com/images/media/meals/uyqrrv1511553350.jpg','Preheat the oven to 180C/350F/Gas 4.\r\n\r\nFor the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.\r\n\r\nSprinkle over the flour and cook for a further 2-3 minutes.\r\n\r\nAdd the garlic and all the vegetables and fry for 1-2 minutes.\r\n\r\nStir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.\r\n\r\nCover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.\r\n\r\nFor the dumplings, sift the flour, baking powder and salt into a bowl.\r\nAdd the suet and enough water to form a thick dough.\r\n\r\nWith floured hands, roll spoonfuls of the dough into small balls.\r\n\r\nAfter two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)\r\n\r\nTo serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('17e3d5e8-a608-4a6d-86b5-bf82c14247ee','Beef Dumpling Stew','https://www.themealdb.com/images/media/meals/uyqrrv1511553350.jpg','Preheat the oven to 180C/350F/Gas 4.\r\n\r\nFor the beef stew, heat the oil and butter in an ovenproof casserole and fry the beef until browned on all sides.\r\n\r\nSprinkle over the flour and cook for a further 2-3 minutes.\r\n\r\nAdd the garlic and all the vegetables and fry for 1-2 minutes.\r\n\r\nStir in the wine, stock and herbs, then add the Worcestershire sauce and balsamic vinegar, to taste. Season with salt and freshly ground black pepper.\r\n\r\nCover with a lid, transfer to the oven and cook for about two hours, or until the meat is tender.\r\n\r\nFor the dumplings, sift the flour, baking powder and salt into a bowl.\r\nAdd the suet and enough water to form a thick dough.\r\n\r\nWith floured hands, roll spoonfuls of the dough into small balls.\r\n\r\nAfter two hours, remove the lid from the stew and place the balls on top of the stew. Cover, return to the oven and cook for a further 20 minutes, or until the dumplings have swollen and are tender. (If you prefer your dumplings with a golden top, leave the lid off when returning to the oven.)\r\n\r\nTo serve, place a spoonful of mashed potato onto each of four serving plates and top with the stew and dumplings. Sprinkle with chopped parsley.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('d7c36548-cb2c-4337-9a6f-6021d76f106d','Vegetarian Chilli','https://www.themealdb.com/images/media/meals/wqurxy1511453156.jpg','Heat oven to 200C/180C fan/ gas 6. Cook the vegetables in a casserole dish for 15 mins. Tip in the beans and tomatoes, season, and cook for another 10-15 mins until piping hot. Heat the pouch in the microwave on High for 1 min and serve with the chilli.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('23204cbd-242e-4f79-910b-d74bbe896ae2','Squash linguine','https://www.themealdb.com/images/media/meals/wxswxy1511452625.jpg','Heat oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with the olive oil. Roast for 35-40 mins until soft. Season.\r\nCook the pasta according to pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter with sage.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('c7b95b01-8284-4afc-8ae8-908d82dd8e12','Banana Pancakes','https://www.themealdb.com/images/media/meals/sywswr1511383814.jpg','In a bowl, mash the banana with a fork until it resembles a thick purée. Stir in the eggs, baking powder and vanilla.\r\nHeat a large non-stick frying pan or pancake pan over a medium heat and brush with half the oil. Using half the batter, spoon two pancakes into the pan, cook for 1-2 mins each side, then tip onto a plate. Repeat the process with the remaining oil and batter. Top the pancakes with the pecans and raspberries.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('17e3d5e8-a608-4a6d-86b5-bf82c14247ee','Chicken & mushroom Hotpot','https://www.themealdb.com/images/media/meals/uuuspp1511297945.jpg','Heat oven to 200C/180C fan/gas 6. Put the butter in a medium-size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions.\r\n\r\nOnce the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste.\r\n\r\nTake the roux off the heat. Slowly add the fresh stock, if using, or pour in 500ml water if you’ve used a stock cube, stirring all the time. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium-size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling.\r\n\r\nCarefully lay the potatoes on top of the hot-pot filling, overlapping them slightly, almost like a pie top.\r\n\r\nBrush the potatoes with a little melted butter and cook in the oven for about 35 mins. The hot-pot is ready once the potatoes are cooked and golden brown.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('d7c36548-cb2c-4337-9a6f-6021d76f106d','Chilli prawn linguine','https://www.themealdb.com/images/media/meals/usywpp1511189717.jpg','Mix the dressing ingredients in a small bowl and season with salt and pepper. Set aside.\r\n\r\nCook the pasta according to the packet instructions. Add the sugar snap peas for the last minute or so of cooking time.\r\n\r\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.\r\n\r\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.\r\n\r\nServe with salad leaves drizzled with the lime dressing, and warm crusty bread.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('23204cbd-242e-4f79-910b-d74bbe896ae2','Vietnamese Grilled Pork (bun-thit-nuong)','https://www.themealdb.com/images/media/meals/qqwypw1504642429.jpg','Slice the uncooked pork thinly, about ⅛". It helps to slightly freeze it (optional).\r\nMince garlic and shallots. Mix in a bowl with sugar, fish sauce, thick soy sauce, pepper, and oil until sugar dissolves.\r\nMarinate the meat for 1 hour, or overnight for better results.\r\nBake the pork at 375F for 10-15 minutes or until about 80% cooked. Finish cooking by broiling in the oven until a nice golden brown color develops, flipping the pieces midway.\r\nAssemble your bowl with veggies, noodles, and garnish. Many like to mix the whole bowl up and pour the fish sauce on top, but I like to make individual bites and sauce it slowly.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('c7b95b01-8284-4afc-8ae8-908d82dd8e12','Laksa King Prawn Noodles','https://www.themealdb.com/images/media/meals/rvypwy1503069308.jpg','Heat the oil in a medium saucepan and add the chilli. Cook for 1 min, then add the curry paste, stir and cook for 1 min more. Dissolve the stock cube in a large jug in 700ml boiling water, then pour into the pan and stir to combine. Tip in the coconut milk and bring to the boil.\r\nAdd the fish sauce and a little seasoning. Toss in the noodles and cook for a further 3-4 mins until softening. Squeeze in the lime juice, add the prawns and cook through until warm, about 2-3 mins. Scatter over some of the coriander.\r\nServe in bowls with the remaining coriander and lime wedges on top for squeezing over.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('17e3d5e8-a608-4a6d-86b5-bf82c14247ee','Baingan Bharta','https://www.themealdb.com/images/media/meals/urtpqw1487341253.jpg','Rinse the baingan (eggplant or aubergine) in water. Pat dry with a kitchen napkin. Apply some oil all over and\r\nkeep it for roasting on an open flame. You can also grill the baingan or roast in the oven. But then you won't get\r\nthe smoky flavor of the baingan. Keep the eggplant turning after a 2 to 3 minutes on the flame, so that its evenly\r\ncooked. You could also embed some garlic cloves in the baingan and then roast it.\r\n2. Roast the aubergine till its completely cooked and tender. With a knife check the doneness. The knife should slid\r\neasily in aubergines without any resistance. Remove the baingan and immerse in a bowl of water till it cools\r\ndown.\r\n3. You can also do the dhungar technique of infusing charcoal smoky flavor in the baingan. This is an optional step.\r\nUse natural charcoal for this method. Heat a small piece of charcoal on flame till it becomes smoking hot and red.\r\n4. Make small cuts on the baingan with a knife. Place the red hot charcoal in the same plate where the roasted\r\naubergine is kept. Add a few drops of oil on the charcoal. The charcoal would begin to smoke.\r\n5. As soon as smoke begins to release from the charcoal, cover the entire plate tightly with a large bowl. Allow the\r\ncharcoal smoke to get infused for 1 to 2 minutes. The more you do, the more smoky the baingan bharta will\r\nbecome. I just keep for a minute. Alternatively, you can also do this dhungar method once the baingan bharta is\r\ncooked, just like the way we do for Dal Tadka.\r\n6. Peel the skin from the roasted and smoked eggplant.\r\n7. Chop the cooked eggplant finely or you can even mash it.\r\n8. In a kadai or pan, heat oil. Then add finely chopped onions and garlic.\r\n9. Saute the onions till translucent. Don't brown them.\r\n10. Add chopped green chilies and saute for a minute.\r\n11. Add the chopped tomatoes and mix it well.\r\n12. Bhuno (saute) the tomatoes till the oil starts separating from the mixture.\r\n13. Now add the red chili powder. Stir and mix well.\r\n14. Add the chopped cooked baingan.\r\n15. Stir and mix the chopped baingan very well with the onion­tomato masala mixture.\r\n16. Season with salt. Stir and saute for some more 4 to 5 minutes more.\r\n17. Finally stir in the coriander leaves with the baingan bharta or garnish it with them. Serve Baingan Bharta with\r\nphulkas, rotis or chapatis. It goes well even with bread, toasted or grilled bread and plain rice or jeera rice.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('d7c36548-cb2c-4337-9a6f-6021d76f106d','Poutine','https://www.themealdb.com/images/media/meals/uuyrrx1487327597.jpg','Heat oil in a deep fryer or deep heavy skillet to 365°F (185°C).\r\nWarm gravy in saucepan or microwave.\r\nPlace the fries into the hot oil, and cook until light brown, about 5 minutes.\r\nRemove to a paper towel lined plate to drain.\r\nPlace the fries on a serving platter, and sprinkle the cheese over them.\r\nLadle gravy over the fries and cheese, and serve immediately.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('23204cbd-242e-4f79-910b-d74bbe896ae2','Beef Wellington','https://www.themealdb.com/images/media/meals/vvpprx1487325699.jpg','Put the mushrooms into a food processor with some seasoning and pulse to a rough paste. Scrape the paste into a pan and cook over a high heat for about 10 mins, tossing frequently, to cook out the moisture from the mushrooms. Spread out on a plate to cool.\r\nHeat in a frying pan and add a little olive oil. Season the beef and sear in the hot pan for 30 secs only on each side. (You don't want to cook it at this stage, just colour it). Remove the beef from the pan and leave to cool, then brush all over with the mustard.\r\nLay a sheet of cling film on a work surface and arrange the Parma ham slices on it, in slightly overlapping rows. With a palette knife, spread the mushroom paste over the ham, then place the seared beef fillet in the middle. Keeping a tight hold of the cling film from the edge, neatly roll the Parma ham and mushrooms around the beef to form a tight barrel shape. Twist the ends of the cling film to secure. Chill for 15-20 mins to allow the beef to set and keep its shape.\r\nRoll out the puff pastry on a floured surface to a large rectangle, the thickness of a £1 coin. Remove the cling film from the beef, then lay in the centre. Brush the surrounding pastry with egg yolk. Fold the ends over, the wrap the pastry around the beef, cutting off any excess. Turn over, so the seam is underneath, and place on a baking sheet. Brush over all the pastry with egg and chill for about 15 mins to let the pastry rest.\r\nHeat the oven to 200C, 400F, gas 6.\r\nLightly score the pastry at 1cm intervals and glaze again with beaten egg yolk. Bake for 20 minutes, then lower the oven setting to 180C, 350F, gas 4 and cook for another 15 mins. Allow to rest for 10-15 mins before slicing and serving with the side dishes of your choice. The beef should still be pink in the centre when you serve it.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('c7b95b01-8284-4afc-8ae8-908d82dd8e12','Christmas Pudding Flapjack','https://www.themealdb.com/images/media/meals/vvusxs1483907034.jpg','Preheat the oven to 180°C/fan 160°C/gas mark 4 and grease and line a 25cm x 20cm tin. Melt the butter, sugar, syrup and orange zest in a large saucepan over a medium heat. The aim is to dissolve all the ingredients so that they are smooth, but to not lose any volume through boiling so be careful not to overheat.\r\n\r\nAdd the oats and stir well until evenly coated. Stir through the leftover Christmas pudding and tip into the prepared tin. Use a spoon to flatten the top and bake for 40 minutes until the edges start to brown. Whilst still warm in the tin, score into 12 squares. Allow to cool completely before cutting along the scores.\r\n\r\nKeeps for 5 days in an air tight tin or freeze for up to 1 month.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('17e3d5e8-a608-4a6d-86b5-bf82c14247ee','Hot Chocolate Fudge','https://www.themealdb.com/images/media/meals/xrysxr1483568462.jpg','Line an 8-inch-square baking pan with wax paper or foil, and coat with non-stick spray.\r\nIn a microwave-safe bowl, combine the dark chocolate chips, heavy cream and half of the sweetened condensed milk. Microwave the dark chocolate mixture in 20-second intervals, stirring in between each interval, until the chocolate is melted.\r\nAdd the vanilla extract to the dark chocolate mixture and stir well until smooth.\r\nTransfer the dark chocolate mixture into the prepared pan and spread into an even layer.\r\nIn a separate bowl, combine the white chocolate chips with the remaining half of the sweetened condensed milk. Microwave the white chocolate mixture in 20-second intervals, stirring in between each interval, until the chocolate is melted.\r\nEvenly spread the white chocolate mixture on top of dark chocolate layer.\r\nTop the chocolate layers with the Mallow Bits or miniature marshmallows, and gently press them down.\r\nRefrigerate for 4 hours, or until set.\r\nRemove the fudge and wax paper from the pan. Carefully peel all of the wax paper from the fudge.\r\nCut the fudge into bite-sized pieces and serve.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('d7c36548-cb2c-4337-9a6f-6021d76f106d','Smoky Lentil Chili with Squash','https://www.themealdb.com/images/media/meals/uwxqwy1483389553.jpg','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.\r\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.\r\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.\r\nAdd the lentils and chopped roasted squash. Let cook for 10 more minutes to heat through.\r\nServe with sliced jalapeno, lime wedges, cilantro, green onions, and cashew sour cream.\r\n\r\nSIMPLE CASHEW SOUR CREAM\r\n\r\n1 Cup Raw Unsalted Cashews\r\nPinch Sea Salt\r\n1 tsp. Apple Cider Vinegar\r\nWater\r\n\r\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.\r\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.\r\nAdd a pinch of sea salt and vinegar (or lemon juice).');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('23204cbd-242e-4f79-910b-d74bbe896ae2','Vegan Lasagna','https://www.themealdb.com/images/media/meals/rvxxuy1468312893.jpg','1) Preheat oven to 180 degrees celcius. \r\n2) Boil vegetables for 5-7 minutes, until soft. Add lentils and bring to a gentle simmer, adding a stock cube if desired. Continue cooking and stirring until the lentils are soft, which should take about 20 minutes. \r\n3) Blanch spinach leaves for a few minutes in a pan, before removing and setting aside. \r\n4) Top up the pan with water and cook the lasagne sheets. When cooked, drain and set aside.\r\n5) To make the sauce, melt the butter and add the flour, then gradually add the soya milk along with the mustard and the vinegar. Cook and stir until smooth and then assemble the lasagne as desired in a baking dish. \r\n6) Bake in the preheated oven for about 25 minutes.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('c7b95b01-8284-4afc-8ae8-908d82dd8e12','Apple Frangipan Tart','https://www.themealdb.com/images/media/meals/wxywrq1468235067.jpg','Preheat the oven to 200C/180C Fan/Gas 6.\r\nPut the biscuits in a large re-sealable freezer bag and bash with a rolling pin into fine crumbs. Melt the butter in a small pan, then add the biscuit crumbs and stir until coated with butter. Tip into the tart tin and, using the back of a spoon, press over the base and sides of the tin to give an even layer. Chill in the fridge while you make the filling.\r\nCream together the butter and sugar until light and fluffy. You can do this in a food processor if you have one. Process for 2-3 minutes. Mix in the eggs, then add the ground almonds and almond extract and blend until well combined.\r\nPeel the apples, and cut thin slices of apple. Do this at the last minute to prevent the apple going brown. Arrange the slices over the biscuit base. Spread the frangipane filling evenly on top. Level the surface and sprinkle with the flaked almonds.\r\nBake for 20-25 minutes until golden-brown and set.\r\nRemove from the oven and leave to cool for 15 minutes. Remove the sides of the tin. An easy way to do this is to stand the tin on a can of beans and push down gently on the edges of the tin.\r\nTransfer the tart, with the tin base attached, to a serving plate. Serve warm with cream, crème fraiche or ice cream.');
  INSERT INTO RECIPE(foodie_id,recipe_title,recipe_image,recipe_text) VALUES('17e3d5e8-a608-4a6d-86b5-bf82c14247ee','Bakewell tart','https://www.themealdb.com/images/media/meals/wyrqqq1468233628.jpg','To make the pastry, measure the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the water, mixing to form a soft dough.\r\nRoll out the dough on a lightly floured work surface and use to line a 20cm/8in flan tin. Leave in the fridge to chill for 30 minutes.\r\nPreheat the oven to 200C/400F/Gas 6 (180C fan).\r\nLine the pastry case with foil and fill with baking beans. Bake blind for about 15 minutes, then remove the beans and foil and cook for a further five minutes to dry out the base.\r\nFor the filing, spread the base of the flan generously with raspberry jam.\r\nMelt the butter in a pan, take off the heat and then stir in the sugar. Add ground almonds, egg and almond extract. Pour into the flan tin and sprinkle over the flaked almonds.\r\nBake for about 35 minutes. If the almonds seem to be browning too quickly, cover the tart loosely with foil to prevent them burning.');