recipes.json

[
  {
    "title": "Braised Lamb Stew",
    "tags": ["lamb", "pressure cooker", "slow cook"],
    "description": "This is absolutely one of my favourite winter dishes, the Middle-Eastern style spices combined with the dates give it a warmth and depth that is just SO good. After 8 hours the lamb shoulder is so tender it just melts in your mouth – but it also translates really well into a pressure cooker (see notes below). The addition of the dates gives it a bit of sweetness to combat the acidic wine and tomatoes, it ends up like a hug in a bowl. Freezes well, is naturally gluten and dairy free.",
    "servings": 6,
    "prepTime": 15,
    "cookTime": 480,
    "totalTime": 495,
    "cuisine": "Middle Eastern",
    "course": "Dinner, Lunch",
    "equipment": ["Slow Cooker or Pressure Cooker", "Large frying pan"],
    "ingredients": [
      { "name": "boneless lamb shoulder", "quantity": "1.5-2 kg" },
      { "name": "large onion", "quantity": "1, diced finely" },
      { "name": "cloves of garlic", "quantity": "3, minced" },
      { "name": "carrots", "quantity": "2, diced" },
      { "name": "celery stick", "quantity": "1, diced finely" },
      { "name": "large zucchini", "quantity": "2, diced" },
      {
        "name": "punnet of cherry tomatoes or can of cherry tomatoes in tomato juice",
        "quantity": "1"
      },
      {
        "name": "large white washed potatoes",
        "quantity": "3, cut into quarters"
      },
      {
        "name": "kale leaves (or handful of baby spinach leaves)",
        "quantity": "2, chopped finely"
      },
      { "name": "dried brown lentils", "quantity": "1 cup, rinsed or soaked" },
      { "name": "dried dates", "quantity": "1/2 cup" },
      { "name": "sprigs of rosemary", "quantity": "2, chopped finely" },
      { "name": "sumac", "quantity": "1 tsp" },
      { "name": "smokey paprika", "quantity": "1 tsp" },
      { "name": "cumin", "quantity": "1 tsp" },
      { "name": "allspice", "quantity": "1 tsp" },
      { "name": "cinnamon", "quantity": "1/2 tsp" },
      { "name": "red wine", "quantity": "1 cup" },
      { "name": "beef bone broth", "quantity": "2 cups" },
      { "name": "Salt and pepper to taste", "quantity": "" },
      { "name": "Olive oil or ghee for browning", "quantity": "" }
    ],
    "instructions": [
      {
        "step": 1,
        "instruction": "Prepare all of your ingredients by dicing the onion, carrots, celery, and zucchini into 1-2cm cubes. Cut the potatoes into quarters, rinse the dried brown lentils, chop the rosemary finely, and chop the kale."
      },
      {
        "step": 2,
        "instruction": "Heat a large pan (or a searing friendly instant pot/slow cooker) over medium-high heat and add a splash of olive oil. Season the lamb well all over with salt and pepper, then brown it on all sides until a golden crust forms, about 5 minutes. If you are using a slow cooker – transfer the lamb into it, or if you are searing in a slow/pressure cooker, simply it put aside."
      },
      {
        "step": 3,
        "instruction": "In the same pan, add the diced onion, carrots, celery, and minced garlic. Sauté for about 5 minutes, until they begin to soften and the onion becomes translucent."
      },
      {
        "step": 4,
        "instruction": "Then add the sumac, smoked paprika, cumin, allspice, and cinnamon to the pan/pot. Stir well to coat the vegetables with the spices and cook for another minute or so until fragrant."
      },
      {
        "step": 5,
        "instruction": "Pour in the red wine to deglaze and let it simmer for 2-3 minutes so it will reduce slightly."
      },
      {
        "step": 6,
        "instruction": "If using a slow cooker, transfer the sautéed vegetables and wine mixture to the slow cooker with the lamb. Then add everything else – the diced zucchini, cherry tomatoes, potatoes, kale/spinach, lentils, and dates. Pour in the beef bone broth and stir well to combine."
      },
      {
        "step": 7,
        "instruction": "Cover the slow cooker and cook on low for 8 hours, or until the lamb is tender and falling apart and the vegetables are cooked through."
      },
      {
        "step": 8,
        "instruction": "Taste and adjust seasoning with additional salt and pepper if needed. Serve the braised lamb shoulder casserole hot, with crusty bread for dipping."
      }
    ],
    "thumbnailUrl": "/a-1.png",
    "detailImageUrl": "/a-2.png",
    "notes": "Prep Note: if you can pre-soak your lentils for at least a few hours (or overnight), it will help them break down and is easier on your digestion. PRESSURE COOKING NOTES If you are pressure cooking this you will need to either score or cut your lamb into chunks rather than 1 large slab of meat, to ensure that it is tender and falling apart. It will ideally need at least 15 minutes of natural pressure release.",
    "author": "1"
  },
  {
    "title": "Easy Chickpea Curry",
    "tags": [
      "curry",
      "dairy free",
      "gluten free",
      "indian",
      "vegan",
      "vegetarian",
      "freezer friendly",
      "meal prep"
    ],
    "description": "Nothing could be more satisfying that whipping up a dish in less than 30 minutes that is made out of a handful of simple pantry ingredients. This delicious Indian style chickpea curry delivers on flavour, warmth and is super economical too. Did you know that approximately 38% of the population in India is vegetarian, compared to around 12% of Australians? Chickpeas are choc-full of zinc which is great for expecting mamas or anyone else wanting to boost their zinc intake.\n\nNot only is this super easy curry naturally vegetarian and easy to make vegan (simply sub the butter/ghee for oil) it’s also naturally gluten and dairy free. This one is perfect to freeze too, as the flavours will continue to develop with time.",
    "servings": 4,
    "prepTime": 5,
    "cookTime": 25,
    "totalTime": 30,
    "cuisine": "Indian",
    "course": "Dinner, Lunch",
    "ingredients": [
      { "name": "ghee/butter/oil", "quantity": "1 teaspoon" },
      { "name": "brown onion", "quantity": "1, diced" },
      { "name": "cloves of garlic", "quantity": "4, minced" },
      {
        "name": "thumb size knob of ginger",
        "quantity": "1, peeled and finely chopped/grated"
      },
      { "name": "garam masala", "quantity": "2 teaspoons" },
      { "name": "ground cumin", "quantity": "2 teaspoons" },
      { "name": "ground turmeric", "quantity": "1/2 teaspoon" },
      {
        "name": "cans chickpeas",
        "quantity": "2, with 1/2 cup of the chickpea brine reserved"
      },
      { "name": "can diced tomatoes", "quantity": "1" },
      { "name": "can of coconut milk", "quantity": "1" },
      {
        "name": "chili flakes or cayenne pepper",
        "quantity": "A sprinkle (optional)"
      },
      { "name": "lemon", "quantity": "Juice from 1/4" },
      { "name": "Salt and freshly cracked pepper", "quantity": "" },
      { "name": "coconut or natural yoghurt", "quantity": "2 tbsp" }
    ],
    "instructions": [
      {
        "step": 1,
        "instruction": "In a large pot on medium heat, melt the ghee/butter/oil. Add the onions and cook gently until golden, stirring often. Add a splash of water if they begin to stick to the bottom of your pot."
      },
      {
        "step": 2,
        "instruction": "Add the garlic, ginger, and the spices. Cook on medium for a minute or so, stirring continuously until they're nice and aromatic."
      },
      {
        "step": 3,
        "instruction": "Add the can of tomatoes to the pot, then add the chickpeas, and the reserved chickpea water (or just 1/2 cup of water)."
      },
      {
        "step": 4,
        "instruction": "Season generously with salt and pepper, add in the coconut milk and bring the heat up to a high simmer."
      },
      {
        "step": 5,
        "instruction": "Simmer high for a few minutes then stir and cover your pot with a lid and turn the heat down to a low/medium simmer for 10 min, until the sauce has reduced slightly and the flavours have gotten acquainted."
      },
      {
        "step": 6,
        "instruction": "Taste and season again. Squeeze the lemon juice, stir well and serve with rice, papadums (or flatbread) and a dollop of coconut yoghurt on top."
      }
    ],
    "thumbnailUrl": "/b-1.png",
    "detailImageUrl": "/b-2.png",
    "notes": "Note: to make this recipe completely vegan, make sure you opt for a vegan butter or oil.",
    "author": "2"
  },
  {
    "title": "Easy Chickpea Curry",
    "tags": [
      "curry",
      "dairy free",
      "gluten free",
      "indian",
      "vegan",
      "vegetarian",
      "freezer friendly",
      "meal prep"
    ],
    "description": "Nothing could be more satisfying that whipping up a dish in less than 30 minutes that is made out of a handful of simple pantry ingredients. This delicious Indian style chickpea curry delivers on flavour, warmth and is super economical too. Did you know that approximately 38% of the population in India is vegetarian, compared to around 12% of Australians? Chickpeas are choc-full of zinc which is great for expecting mamas or anyone else wanting to boost their zinc intake.\n\nNot only is this super easy curry naturally vegetarian and easy to make vegan (simply sub the butter/ghee for oil) it’s also naturally gluten and dairy free. This one is perfect to freeze too, as the flavours will continue to develop with time.",
    "servings": 4,
    "prepTime": 5,
    "cookTime": 25,
    "totalTime": 30,
    "cuisine": "Indian",
    "course": "Dinner, Lunch",
    "ingredients": [
      { "name": "ghee/butter/oil", "quantity": "1 teaspoon" },
      { "name": "brown onion", "quantity": "1, diced" },
      { "name": "cloves of garlic", "quantity": "4, minced" },
      {
        "name": "thumb size knob of ginger",
        "quantity": "1, peeled and finely chopped/grated"
      },
      { "name": "garam masala", "quantity": "2 teaspoons" },
      { "name": "ground cumin", "quantity": "2 teaspoons" },
      { "name": "ground turmeric", "quantity": "1/2 teaspoon" },
      {
        "name": "cans chickpeas",
        "quantity": "2, with 1/2 cup of the chickpea brine reserved"
      },
      { "name": "can diced tomatoes", "quantity": "1" },
      { "name": "can of coconut milk", "quantity": "1" },
      {
        "name": "chili flakes or cayenne pepper",
        "quantity": "A sprinkle (optional)"
      },
      { "name": "lemon", "quantity": "Juice from 1/4" },
      { "name": "Salt and freshly cracked pepper", "quantity": "" },
      { "name": "coconut or natural yoghurt", "quantity": "2 tbsp" }
    ],
    "instructions": [
      {
        "step": 1,
        "instruction": "In a large pot on medium heat, melt the ghee/butter/oil. Add the onions and cook gently until golden, stirring often. Add a splash of water if they begin to stick to the bottom of your pot."
      },
      {
        "step": 2,
        "instruction": "Add the garlic, ginger, and the spices. Cook on medium for a minute or so, stirring continuously until they're nice and aromatic."
      },
      {
        "step": 3,
        "instruction": "Add the can of tomatoes to the pot, then add the chickpeas, and the reserved chickpea water (or just 1/2 cup of water)."
      },
      {
        "step": 4,
        "instruction": "Season generously with salt and pepper, add in the coconut milk and bring the heat up to a high simmer."
      },
      {
        "step": 5,
        "instruction": "Simmer high for a few minutes then stir and cover your pot with a lid and turn the heat down to a low/medium simmer for 10 min, until the sauce has reduced slightly and the flavours have gotten acquainted."
      },
      {
        "step": 6,
        "instruction": "Taste and season again. Squeeze the lemon juice, stir well and serve with rice, papadums (or flatbread) and a dollop of coconut yoghurt on top."
      }
    ],
    "thumbnailUrl": "/b-1.png",
    "detailImageUrl": "/b-2.png",
    "notes": "Note: to make this recipe completely vegan, make sure you opt for a vegan butter or oil.",
    "author": "2"
  }
]