data.js

export default [
  {
    recipeImage: "",
    recipeTitle: "Fusilli with Spicy Pesto",
    servingSize: "4-6",
    totalTime: "20 minutes",
    dailyMeal: "lunch, dinner",
    protein: "vegetarian",
    cuisine: "italian",
    season: "spring, summer, fall, winter",
    course: "pasta",
    keywords: "comfort food, favorite",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1",
        unit: "c",
        name: "Chopped walnuts",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2",
        unit: "",
        name: "Garlic cloves",
        prep: "coarsely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Red or green jalapeño pepper",
        prep: "stemmed and coarsely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2",
        unit: "c",
        name: "Asiago cheese",
        prep: "grated",
        additional: {
          quantity: "0.5",
          unit: "c",
          note: "shaved, to top",
        },
      },
      {
        id: 5,
        quantity: "2",
        unit: "tsp",
        name: "salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "more to taste",
        },
      },
      {
        id: 6,
        quantity: "1",
        unit: "tsp",
        name: "Freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "more to taste",
        },
      },
      {
        id: 7,
        quantity: "2",
        unit: "c",
        name: "Baby spinach",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "3",
        unit: "c",
        name: "Arugula",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "0.25",
        unit: "c",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "1",
        unit: "lbs",
        name: "Fusilli pasta",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "In a food processor, combine the walnuts (1 cup), garlic (2 cloves), jalapeño (1), grated cheese (2 cups), salt (2 tsp), and pepper (1 tsp). Process until the mixture is smooth Add the spinach (2 cups) and arugula (3 cups) and process until blended. With the machine running, gradually add the olive oil (1/4 cup).",
      },
      {
        id: 2,
        instruction:
          "Bring a large pot of salted water to a boil over high heat. Add the pasta (1 lbs) and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Drain the pasta, reserving about 1 cup of the pasta water. Transfer the cooked pasta to a large serving bowl and add the pesto. Toss well. If you needed, thin out the sauce with a little pasta water and season with salt and pepper.",
      },
      {
        id: 3,
        instruction: "Garnish with the Asiago cheese (1/2 cup) shavings and serve.",
      },
    ],
    cookbook: {
      title: "Giada at Home",
      author: "Giada de Laurentiis",
      thumbnail: "",
      amazonLink: "",
    },
    slug: "fusilli-with-spicy-pesto_giada-de-laurentiis",
    id: 93,
  },
  {
    id: 92,
    recipeImage: "",
    recipeTitle: "Penne with Treviso and Goat Cheese",
    servingSize: "4-6",
    totalTime: "20 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian",
    cuisine: "italian",
    season: "spring summer fall winter",
    course: "pasta main side",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1",
        unit: "lbs",
        name: "Penne pasta",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1/4",
        unit: "cup",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Garlic clove",
        prep: "halved",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1 pound",
        unit: "",
        name: "Treviso (or radicchio)",
        prep: "chopped (about 4 cups)",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "3 cups (5 oz)",
        unit: "",
        name: "Baby spinach",
        prep: "packed cups",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1/2 cup",
        unit: "",
        name: "Chicken broth",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1/4 cup",
        unit: "",
        name: "Balsamic vinegar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "2 tbsp",
        unit: "",
        name: "Fresh lemon juice",
        prep: "from 1 lemon",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "1/2 tsp",
        unit: "",
        name: "Crushed Red Pepper Flakes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "1 tbsp",
        unit: "",
        name: "Salt",
        prep: "and more to taste",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "1-1/2 cups",
        unit: "",
        name: "Parmesan cheese",
        prep: "freshly grated",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 12,
        quantity: "1-1/2 cups",
        unit: "",
        name: "Goat cheese",
        prep: "crumbled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 13,
        quantity: "1/2 cup",
        unit: "",
        name: "Fresh basil leaves",
        prep: "torn",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Bringe a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.",
      },
      {
        id: 2,
        instruction:
          "Meanwhile, in a 12-inch skillet, heat the oil (1/4 cup) over medium heat. Add the garlic (1 clove) and cook until fragrant and golden, about 1 minute. Remove the garlic and discard.",
      },
      {
        id: 3,
        instruction:
          "Add the treviso (1 lbs), spinach (3 cups), chicken broth (1/2 cup), balsamic vinegar (1/4 cup), lemon juice (2 tablespoons), red pepper flakes (1/2 teaspoon), and salt (1 tablespoon). Cook until the treviso and spinach wilt, 6 to 8 minutes.",
      },
      {
        id: 4,
        instruction:
          "Drain the pasta, reserving about 1 cup of the pasta water. Add the pasta and Parmesan cheese (1-1/2 cup) to the skillet. Toss well, thinning out the sauce with a little pasta water, if needed. Season with salt, if needed.",
      },
      {
        id: 5,
        instruction:
          "Transfer the penne to serving bowls. Top each portion with the crumbled goat cheese (1-1/2 cups) and garnish with basil (1/2 cup) before serving.",
      },
    ],
    cookbook: {
      title: "Giada at Home",
      author: "Giada de Laurentiis",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 91,
    recipeImage: "",
    recipeTitle: "Rigatoni with Creamy Mushroom Sauce",
    servingSize: "4-6",
    totalTime: "25 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian",
    cuisine: "italian",
    season: "spring summer fall winter",
    course: "main side pasta",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1 lbs",
        unit: "",
        name: "Rigatoni pasta",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2",
        unit: "",
        name: "Shallots",
        prep: "minced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Garlic clove",
        prep: "minced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 lbs",
        unit: "",
        name: "Assorted mushrooms (cremini, shiitake, or button)",
        prep: "cleaned and sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1/2 cup",
        unit: "",
        name: "Dry white wine",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "1/2 cup",
        unit: "",
        name: "Vegetable broth",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "8 oz (1 cup)",
        unit: "",
        name: "Mascarpone cheese",
        prep: "at room temperature",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "1/2 cup",
        unit: "",
        name: "Freshly grated Parmesan cheese",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "1/4 cup",
        unit: "",
        name: "Fresh chives",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Bring a large pot of salted water to a boil over high heat. Add the pasta (1 lbs) and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes.",
      },
      {
        id: 2,
        instruction:
          "Meanwhile, heat the oil (1 tbsp) in a large skillet over medium-high heat. Add the shallots (2) and garlic (1 clove) and season with salt and pepper. Cook until soft, about 2 minutes. Add the mushrooms (1 lbs) and season with salt and pepper. Cook, stirring occasionally, until the mushrooms are tender, 5 to 7 minutes. Turn the heat to high. Add the wine (1/2 cup) and cook for 3 minutes, or until all the liquid evaporates. Add the broth (1/2 cup) and simmer until the liquid is slightly reduced.",
      },
      {
        id: 3,
        instruction:
          "Remove the pan from the heat. Add the mascarpone cheese (1 cup) and stir until creamy. Drain the pasta, reserving about 1 cup of the pasta water, and transfer to a serving bowl. Add the mushroom mixture and the Parmasen (1/2 cup). Season with salt and pepper and toss well to coat the pasta, adding the reserved pasta water, if needed, to loosen the pasta. Garnish with the chopped chives (1/4 cup).",
      },
    ],
    cookbook: {
      title: "Giada at Home",
      author: "Giada de Laurentiis",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 90,
    recipeImage: "",
    recipeTitle: "Bucatini all'Amatriciana with Spicy Smoked Mozzarella Meatballs",
    servingSize: "4-6",
    totalTime: "45 minutes",
    dailyMeal: "lunch dinner",
    protein: "beef veal",
    cuisine: "italian",
    season: "spring summer fall winter",
    course: "main side pasta",
    keywords: "comfort food",
    authorNote:
      "Chef's tip: First, make the meatballs and preheat the oven. Then make the sauce. While the sauce simmers, bake the meatballs in the oven and boil the pasta. This way everything is ready at the same time.",
    ingredients: [
      {
        id: 1,
        quantity: "2 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "6 oz",
        unit: "",
        name: "Pancetta",
        prep: "diced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Yellow onion",
        prep: "finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2",
        unit: "",
        name: "Garlic cloves",
        prep: "minced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "Pinch",
        unit: "",
        name: "crushed red pepper flakes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "14 oz (1 can)",
        unit: "",
        name: "Crushed tomatoes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1/2 tsp",
        unit: "",
        name: "Salt",
        prep: "or more to taste",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "1/2 tsp",
        unit: "",
        name: "Freshly ground black pepper",
        prep: "or more to taste",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "1/2 cup",
        unit: "",
        name: "Pecorino Romano cheese",
        prep: "grated",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "1",
        unit: "",
        name: "Small onion",
        prep: "grated",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "3/4 cup",
        unit: "",
        name: "Fresh flat-leafed parsley leaves",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 12,
        quantity: "2/3 cup (plus 1/4 cup to top)",
        unit: "",
        name: "Parmesan cheese",
        prep: "freshly grated",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 13,
        quantity: "1/3 cup",
        unit: "",
        name: "Dried bread crumbs",
        prep: "seasoned Italian-style",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 14,
        quantity: "1",
        unit: "",
        name: "Large egg",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 15,
        quantity: "2 tbsp",
        unit: "",
        name: "Ketchup",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 16,
        quantity: "3",
        unit: "",
        name: "Garlic cloves",
        prep: "minced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 17,
        quantity: "1/4 tsp",
        unit: "",
        name: "Crushed red pepper flakes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 18,
        quantity: "1 tsp",
        unit: "",
        name: "Salt",
        prep: "or more for taste",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 19,
        quantity: "1/2 tsp",
        unit: "",
        name: "Freshly ground black pepper",
        prep: "or more for taste",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 20,
        quantity: "8 oz",
        unit: "",
        name: "Ground beef",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 21,
        quantity: "8 oz",
        unit: "",
        name: "Ground veal",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 22,
        quantity: "2 oz",
        unit: "",
        name: "Smoked mozzarella cheese",
        prep: "cut into 16 (1/2-inch) cubes",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 23,
        quantity: "1 lbs",
        unit: "",
        name: "Bucatini or other long pasta",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "For the sauce: In a large, heavy skillet, heat the oil (2 tbsp) over medium heat. Add the pancetta (6 oz) and cook, stirring constantly, until golden brown, 5 to 7 minutes. Using a slotted spoon, remove the pancetta and set aside.",
      },
      {
        id: 2,
        instruction:
          "Add the onion (1) to the skillet and cook for 5 minutes. Stir in the garlic (2 cloves) and red pepper flakes (pinch) and cook until fragrant, about 30 seconds. Add the tomatoes (14 oz), salt (1/2 tsp), black pepper (1/2 tsp), and the cooked pancetta. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the Pecorino Romano cheese (1/2 cup) and season with salt and pepper, if needed.",
      },
      {
        id: 3,
        instruction:
          "For the meatballs: Position an oven rack in the lower third of the oven and preheat the oven to 400˚F/200˚C. Line a rimmed baking sheet with parchment paper.",
      },
      {
        id: 4,
        instruction:
          "In a large bowl, combine the onion (1), 1/2 cup of the parsley, 2/3 cup of the Parmesan cheese, the bread crumbs (1/3 cup), egg (1), ketchup (2 tbsp), garlic (3 cloves), red pepper flakes (1/4 tsp), salt (1 tsp), and pepper (1/2 tsp). Add the beef (8 oz) and veal (8 oz). Using your hands, combine the ingredients gently but thoroughly. Shape the meat mixture into 16 1-1/2-inch diameter meatballs and place on the prepared baking sheet. Make a depression in the center of each meatball and place a cube of mozzarella inside. Re-form the meatball so that the mozarealla is completely covered with the meat mixture.",
      },
      {
        id: 5,
        instruction: "Bake the meatballs for 15 minutes, or until cooked through.",
      },
      {
        id: 6,
        instruction:
          "Meawhile, bring a large pot of salted water to a boil over high heat. Add the pasta (1 pound) and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.",
      },
      {
        id: 7,
        instruction:
          "Drain the pasta and place in a large serving bowl. Add the sauce. Toss gently and season with salt and pepper, if needed. Sprinkle with the remaining 1/4 cup parsley and 1/4 cup Parmesan cheese. Put the meatballs in a separate bowl and serve alongside the pasta.",
      },
    ],
    cookbook: {
      title: "Giada at Home",
      author: "Giada de Laurentiis",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 89,
    recipeImage: "",
    recipeTitle: "Caponata",
    servingSize: "5 cups",
    totalTime: "",
    dailyMeal: "lunch",
    protein: "vegetariann vegan",
    cuisine: "italian",
    season: "spring summer fall winter",
    course: "side",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1/4 cup",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1",
        unit: "",
        name: "Onion",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Celery stalk",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Medium eggplant",
        prep: "cut into 1/2-inch cubes",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1",
        unit: "",
        name: "Red bell pepper",
        prep: "cored, seeded, and cut into 1/2-inch pieces",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "14.5 oz (1 can)",
        unit: "",
        name: "Diced tomatoes with juices",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "3 tbsp",
        unit: "",
        name: "Raisins",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "1/2 tsp",
        unit: "",
        name: "Dried oregano",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "1/4 cup",
        unit: "",
        name: "Red wine vinegar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "4 tsp",
        unit: "",
        name: "Sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "1 tbsp",
        unit: "",
        name: "Capers",
        prep: "rinsed and drained",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 12,
        quantity: "1/2 tsp",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 13,
        quantity: "1/2 tsp",
        unit: "",
        name: "Freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "In a large stainless-steel skillet, heat the olive oil (1/4 cup) over medium-high heat. Add the onion and cook until translucent, about 3 minutes. Add the celery and eggplant and cook unntil soft, 3 to 4 minutes. Add the bell pepper and cook until crisp-tender, about 5 minutes. Add the tomatoes (14.5 oz), raisins (3 tbsp), and oregano (1/2 tsp) to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 20 minutes. Stir in the vinegar (1/4 cup), sugar (4 tsp), capers (1 tbsp), salt (1/2 tsp) and pepper (1/2 tsp). Season with more salt and pepper, if needed.",
      },
    ],
    cookbook: {
      title: "Giada at Home",
      author: "Giada de Laurentiis",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 88,
    recipeImage: "",
    recipeTitle: "Grilled Vegetable, Herb, and Goat Cheese Sandwiches",
    servingSize: "4",
    totalTime: "20 minutes",
    dailyMeal: "lunch",
    protein: "vegetarian",
    cuisine: "american",
    season: "spring summer fall winter",
    course: "sandwich",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1 cup",
        unit: "",
        name: "Sun-dried tomatoes (oil-packed)",
        prep: "drained",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1/3 cup",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2",
        unit: "",
        name: "Garlic cloves",
        prep: "minced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1/2 cup",
        unit: "",
        name: "Fresh basil leaves",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1 tbsp",
        unit: "",
        name: "Fresh tarragon leaves",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tbsp",
        unit: "",
        name: "Fresh thyme leaves",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1/2 tsp",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "1/2 tsp",
        unit: "",
        name: "Freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "2",
        unit: "",
        name: "Zucchini",
        prep: "ends trimmed, sliced lengthwise 1/4-inch thick",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "2",
        unit: "",
        name: "Japanese eggplants",
        prep: "ends trimmed, sliced lengthwise 1/4-inch thick",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "1",
        unit: "",
        name: "Baguette",
        prep: "sliced in half lengthwise",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 12,
        quantity: "1 cup (8 oz)",
        unit: "",
        name: "Goat cheese",
        prep: "at room temperature",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 13,
        quantity: "1.5 cups (2 oz)",
        unit: "",
        name: "Baby spinach",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction: "Place a grill pan over medium-high heat or preheat a gas or charcoal grill.",
      },
      {
        id: 2,
        instruction:
          "Finely chop the sun-dried tomatoes (1 cup) and put them in a bowl. Add the olive oil (1/3 cup), garlic (2 cloves), basil (1/2 cup), tarragon (1 tbsp), thyme (1 tbsp), salt (1/2 tsp), and pepper (1/2 tsp).",
      },
      {
        id: 3,
        instruction:
          "Spoon 2 tablespoons of the tomato mixture into a medium bowl. Add the zucchini and eggplant to the bowl and toss until coated. Grill the vegetables for 3 to 4 minutes on each side, until tender.",
      },
      {
        id: 4,
        instruction:
          "While the vegetables are cooking, spread the remaining tomato mixture on the baguette halves. Using a spatula, spread the goat cheese on top. Layer the grilled vegetables on the bottom half of the baguette. Arrange the spinach over the vegetables. Place the top half of the baguette on top of the filling.",
      },
      {
        id: 5,
        instruction:
          "To serve, cut the baguette into 4 sandwiches. Serve immediately or wrap in parchment paper and refrigerate for up to 2 hours.",
      },
    ],
    cookbook: {
      title: "Giada at Home",
      author: "Giada de Laurentiis",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 87,
    recipeImage: "",
    recipeTitle: "Lemon Chicken Soup with Spaghetti",
    servingSize: "4-6",
    totalTime: "30 minutes",
    dailyMeal: "lunch dinner",
    protein: "poultry chicken",
    cuisine: "american",
    season: "spring summer fall winter",
    course: "soup",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "6 cups (1.5 quarts)",
        unit: "",
        name: "Chicken broth",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1/3 cup",
        unit: "",
        name: "Lemon juice (2 lemons)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Bay leaf",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Onion",
        prep: "finely diced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2",
        unit: "",
        name: "Carrots",
        prep: "peeled and sliced 1/4-inch thick",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1",
        unit: "",
        name: "Celery stalk",
        prep: "thinly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1 cup (about 2.5 oz)",
        unit: "",
        name: "Spaghetti",
        prep: "broken into 2-inch pieces",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "2 cups",
        unit: "",
        name: "Cooked rotisserie chicken (preferrably breast meat)",
        prep: "diced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "1 cup",
        unit: "",
        name: "Pecorino Romano cheese",
        prep: "grated",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "1/4 cup",
        unit: "",
        name: "Flat-leaf Parsley leaves",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "In a large stockpot, bring the chicken broth (6 cups), lemon juice (1/3 cup), and bay leaf to a boil over medium-high heat. Add the onion (1), carrots (2), and celery (1) and bring to a boil. Reduce the heat so the mixture simmers and cook until the vegetables are tender, 6 to 8 minutes.",
      },
      {
        id: 2,
        instruction:
          "Add the pasta (1 cup) and cook, stirring occasionally, for 6 to 8 minutes, or until the pasta is tender. Add the chicken (2 cups) and heat through, 2 to 3 minutes.",
      },
      {
        id: 3,
        instruction:
          "Discard the bay leaf. Remove the pot from the heat. Stir in the cheese (1 cup) and the parsley (1/4 cup). Season with salt, to taste. Ladle the soup into bowls and serve.",
      },
    ],
    cookbook: {
      title: "Giada at Home",
      author: "Giada de Laurentiis",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 86,
    recipeImage: "",
    recipeTitle: "White Bean and Chicken Chili",
    servingSize: "4-6",
    totalTime: "90 minutes",
    dailyMeal: "lunch dinner",
    protein: "poultry chicken",
    cuisine: "american",
    season: "spring summer fall winter",
    course: "soup",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "2 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1",
        unit: "",
        name: "Large onion",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "4",
        unit: "",
        name: "Garlic cloves",
        prep: "minced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2 lbs",
        unit: "",
        name: "Chicken",
        prep: "ground",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2 tbsp",
        unit: "",
        name: "Ground cumin",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tbsp",
        unit: "",
        name: "Fennel seeds",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1 tbsp",
        unit: "",
        name: "Dried Oregano",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "2 tsp",
        unit: "",
        name: "Chili powder",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "3 tbsp",
        unit: "",
        name: "All-purpose flour",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "30 Oz (2 cans)",
        unit: "",
        name: "Cannellinni, or other white beans",
        prep: "rinsed and drained",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "1 bunch",
        unit: "",
        name: "Swiss chard",
        prep: "stems removed, leaves chopped into 1-inch slices",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 12,
        quantity: "1.5 Cup",
        unit: "",
        name: "Frozen Corn",
        prep: "thawed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 13,
        quantity: "4 Cups (1 Qt)",
        unit: "",
        name: "Chicken broth",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 14,
        quantity: "1/4 tsp",
        unit: "",
        name: "Crushed red pepper flakes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 15,
        quantity: "",
        unit: "",
        name: "Freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 16,
        quantity: "1/2 Cup",
        unit: "",
        name: "Freshly grated Parmesan cheese",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 17,
        quantity: "1/4 Cup",
        unit: "",
        name: "Fresh flat-leaf parsley leaves",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "In a large, heavy-bottomed sauce pan or Dutch oven, heat the oil (2 tbsp) over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic (4 cloves) and cook for 30 seconnds. Add the ground chickenn (2 lbs), 1 teaspoon salt, the cuminn (2 tbsp), fennel seeds (1 tbsp), oregano (1 tbsp), and chili powder (2 tsp). Cook, stirring frequently, until the chicken is cooked through, about 8 minutes.",
      },
      {
        id: 2,
        instruction:
          "Stir the flour (3 tbsp) into the chicken mixture. Add the beans (30 oz), Swiss chard (1 bunch), corn (1.5 cups), and chicken broth (4 cups/1 quart). Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Lower the heat and simmer for 55 to 60 minutes, until the liquid hs reduced by about half and the chili has thickened. Add the red pepper flakes (1/4 tsp) and simmer for another 10 minutes. Season nwith salt and pepper.",
      },
      {
        id: 3,
        instruction:
          "Ladle the chili into serving bowls. Sprinkle with the Parmesan cheese and chopped parsley.",
      },
    ],
    cookbook: {
      title: "Giada at Home",
      author: "Giada de Laurentiis",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 85,
    recipeImage: "",
    recipeTitle: "Ligurian Fish Stew",
    servingSize: "4-6",
    totalTime: "50 minutes",
    dailyMeal: "lunch dinner",
    protein: "fish seafood",
    cuisine: "american",
    season: "spring summer fall winter",
    course: "soup",
    keywords: "favorite",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1/3 cup",
        unit: "",
        name: "Olive oil",
        prep: "plus more for drizzling",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2",
        unit: "",
        name: "Medium potatoes",
        prep: "peeled and chopped into 3/4-inch pieces",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2",
        unit: "",
        name: "Medium carrots",
        prep: "peeled and chopped into 3/4-inch pieces",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Onion",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2",
        unit: "",
        name: "Garlic cloves",
        prep: "halved",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "3/4 cup",
        unit: "",
        name: "Dry white wine",
        prep: "such as Pinot Grigio",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "28 oz (1 can)",
        unit: "",
        name: "Crushed Italian San Marzano tomatoes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "1/2 tsp",
        unit: "",
        name: "Crushed red pepper flakes",
        prep: "plus more for garnish",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "1-1/2 pounds",
        unit: "",
        name: "Skinless white fish fillets",
        prep: "such as halibut, cod, or arctic char, cut into 3/4-inch chunks",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "1/4 cup",
        unit: "",
        name: "Parsley leaves",
        prep: "flat-leaf, chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 12,
        quantity: "1 loaf",
        unit: "",
        name: "Ciabatta bread",
        prep: "trimmed and cut into 1/2-inch slices",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 13,
        quantity: "",
        unit: "",
        name: "Olive oil",
        prep: "for drizzling",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 14,
        quantity: "1",
        unit: "",
        name: "Garlic clove",
        prep: "halved",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "For the stew: In a 6-quart, heavy-bottomed stock pot or Dutch oven, heat the 1/3 cup oil over medium-high heat. Add the potatoes (2), carrots (2), onion (1), and garlic (2 cloves). Season with salt and cook, stirring frequently, until the vegetables begin to soften, 5-8 minutes. Turn the heat to high. Add the wine (3/4 cup) and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Cook until most of the liquid has evaporated, about 5 minutes. Add the tomatoes (28 oz), 1 cup of water, and the red pepper flakes (1/2 tsp). Reduce the heat and bring the mixture to a simmer. Cover annd cook until the vegetables are tender, 18-20 minutes.",
      },
      {
        id: 2,
        instruction:
          "Meanwhile, make the crostini: Place an oven rack in the center of the oven and preheat the oven to 400˚F/200˚C.",
      },
      {
        id: 3,
        instruction:
          "Arrange the bread slices in a single layer on a baking sheet and drizzle with olive oil. Bake until light golden, about 10 minutes. Cool for 2 minutes. Rub the warm toasts with the cut side of the garlic.",
      },
      {
        id: 4,
        instruction:
          "Season the fish with salt and add to the stew. Cook, stirring occasionally, until cooked through, 5-8 minutes.",
      },
      {
        id: 5,
        instruction:
          "Season the stew with salt, to taste. Ladle the stew into bowls nd garnish with parsley. Drizzle with olive oil and sprinkle a few red pepper flakes on top. Serve with the crostini.",
      },
    ],
    cookbook: {
      title: "Giada at Home",
      author: "Giada de Laurentiis",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 84,
    recipeImage: "",
    recipeTitle: "Artichoke and Bean Bruschetta",
    servingSize: "4-6",
    totalTime: "45 minutes",
    dailyMeal: "lunch dinner",
    protein: "pork",
    cuisine: "american",
    season: "spring summer fall winter",
    course: "appetizer starter snack",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "",
        unit: "",
        name: "Vegetable oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "4 slices",
        unit: "",
        name: "Prosciutto",
        prep: "very thinly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "12 slices",
        unit: "",
        name: "Rustic country bread",
        prep: "1/4-inch-thick",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1/2 cup",
        unit: "",
        name: "Olive oil",
        prep: "plus more for drizzling",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "12 oz (1 package)",
        unit: "",
        name: "Artichoke hearts",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "15 oz (1 can)",
        unit: "",
        name: "Cannellini beans",
        prep: "rinsed and drained",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1 cup",
        unit: "",
        name: "Pecorino Romano cheese",
        prep: "freshly grated",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "1/2 cup",
        unit: "",
        name: "Fresh basil leaves",
        prep: "coarsely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "1 tsp",
        unit: "",
        name: "Lemon zest",
        prep: "grated",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "1 tbsp",
        unit: "",
        name: "Fresh lemon juice",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "2 tsp",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 12,
        quantity: "1/2 tsp",
        unit: "",
        name: "Freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Place an oven rack in the center of the oven and preheat the oven to 375˚F/200˚C. Spray  rimmed baking sheet with vegetable oil cooking spray.",
      },
      {
        id: 2,
        instruction:
          "Lay the prosciutto (4 slices) in a single layer on the prepared baking sheet and bake for 10-12 minutes, until crispy. Set aside to cool for 10 minutes.",
      },
      {
        id: 3,
        instruction:
          "On another baking sheet, arrange the bread slices (12) in a single layer. Using a pastry brush, brush the bread with 1/4 cup of the oil. Bake for 12-15 minutes, until golden.",
      },
      {
        id: 4,
        instruction:
          "In the food processor, combine the artichoke hearts (12 oz), beans (15 oz), cheese (1 cup), basil (1/2 cup), lemon zest (1 tsp), lemon juice (1 tbsp), salt (2 tsp), and pepper (1/2 tsp). Pulse until the mixture is chunky. With the machine running, slowly add the remaining 1/4 cup olive oil and mix until combined but still slightly chunky. ",
      },
      {
        id: 5,
        instruction:
          "Spoon the artichoke mixture onto the crostini. Crumble the prosciutto and sprinkle on top. Drizzle with oil and serve.",
      },
    ],
    cookbook: {
      title: "Giada at Home",
      author: "Giada de Laurentiis",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 83,
    recipeImage: "",
    recipeTitle: "Roasted Eggplant and White Bean Crostini",
    servingSize: "4-6",
    totalTime: "45 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian vegan",
    cuisine: "American",
    season: "spring summer fall winter",
    course: "appetizer starter snack",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1",
        unit: "",
        name: "Eggplant (1.5 pounds)",
        prep: "trimmed and cut into 2-inch pieces",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1/3 cup",
        unit: "",
        name: "Olive oil",
        prep: "plus more for drizzling",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "French baguette",
        prep: "cut into 1/2-inch-thick slices",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "15 oz (1 can)",
        unit: "",
        name: "Cannellini beans",
        prep: "drained and rinsed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1/3 cup",
        unit: "",
        name: "Parsley leaves",
        prep: "flat-leaf, loosely packed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "3 tbsp",
        unit: "",
        name: "Fresh lemon juice (1 lemon)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "1",
        unit: "",
        name: "Garlic clove",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Place an oven rack in the middle of the oven and preheat the oven to 450˚F/225˚C. ",
      },
      {
        id: 2,
        instruction:
          "Put the eggplant on a parchment paper-lined rimmed baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20-25 minutes, until golden brown. Set side to cool.",
      },
      {
        id: 3,
        instruction:
          "While the eggplant is roasting, preheat a grill pan over medium-high heat. Drizzle the bread slices with olive oil on both sides and arrange in the pan. Cook until both sides are pale golden and crisp, about 5 minutes total. Set aside to cool.",
      },
      {
        id: 4,
        instruction:
          "In the bowl of a food processor, combine the cooled eggplant (flesh and skin), beans (15 oz), parsley (1/3 cup), lemon juice, garlic (1 clove), salt (1/2 tsp), and pepper (1/4 tsp). Pulse until the mixture is coarsely chopped. With the machine running, gradually add the olive oil (1/3 cup) and process until the mixture is creamy. Season with salt and pepper, if needed.",
      },
      {
        id: 5,
        instruction:
          "Spoon the spread into a small bowl and serve with the bread slices. Alternatively, spoon the spread over the bread and arrange on a serving platter.",
      },
    ],
    cookbook: {
      title: "Giada at Home",
      author: "Giada de Laurentiis",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 82,
    recipeImage: "",
    recipeTitle: "Quick Puff Pastry",
    servingSize: "about 550 G",
    totalTime: "60 minutes",
    dailyMeal: "pastry",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "pastry",
    keywords: "bake baking",
    authorNote:
      "'Traditional puff pastry takes up to 6 hours to make and needs a lot of resting time, rolling and folding. This method is much quicker and produces pastry that is just as delicious and flaky.'",
    ingredients: [
      {
        id: 1,
        quantity: "250 G",
        unit: "",
        name: "Cold Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "300 G",
        unit: "",
        name: "Plain flour",
        prep: "plus extra for dusting",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1 tsp",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Cut the butter (250 G) into large dice, add them to the flour (300 G) and salt (1 tsp) in a bowl and work the butter and flour together loosely with your fingertips. Don't overwork it - you must be able to see bits of butter.",
      },
      {
        id: 2,
        instruction:
          "Add 160 mL of cold water and bring the dough together. Wrap the dough in cling film and leave it to rest in the fridge for 20 minutes.",
      },
      {
        id: 3,
        instruction:
          "Roll out the dough on a floured surface to make a rectangle of about 20 x 50 cM. Fold the top third down to the centre and the bottom third up and over that. Give the dough a quarter turn and roll, then repeat the folds.",
      },
      {
        id: 4,
        instruction:
          "Leave the dough in the fridge for another 20 minutes, then it is ready to use.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 81,
    recipeImage: "",
    recipeTitle: "Light Sweet Pastry",
    servingSize: "about 350 G",
    totalTime: "15 minutes",
    dailyMeal: "pastry",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "pastry",
    keywords: "bake baking",
    authorNote:
      "'A crumbly sweet pastry, this is made with half cream cheese, half butter to give it a lovely light texture. It's a little less rich than the usual recipe but still indulgent and with great depth of flavour.'",
    ingredients: [
      {
        id: 1,
        quantity: "1",
        unit: "",
        name: "Egg yolk",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "60 G",
        unit: "",
        name: "Icing sugar (confectioner's sugar)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "",
        unit: "",
        name: "Pinch of Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1/2 tsp",
        unit: "",
        name: "Vanilla extract",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "60 G",
        unit: "",
        name: "Cream cheese",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "60 G",
        unit: "",
        name: "Butter",
        prep: "softened",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "200 G",
        unit: "",
        name: "Plain flour",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Beat the egg yolk with the sugar (60 G), salt (a pinch) and vanilla (1/2 tsp) in a bowl until pale. Add the cream cheese (60 G) and butter (60 G), then work in the flour (200 G) to form a dough. Add a little more flour if eneded. Don't overwork the dough.",
      },
      {
        id: 2,
        instruction:
          "Wrap the dough in cling film and leave it in the fridge to rest for 30 minutes before using.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 80,
    recipeImage: "",
    recipeTitle: "Traditional Shortcrust Pastry",
    servingSize: "about 300 G",
    totalTime: "15 minutes",
    dailyMeal: "pastry",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "pastry",
    keywords: "bake baking",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "200 G",
        unit: "",
        name: "Plain flour",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "100 G",
        unit: "",
        name: "Butter, softened",
        prep: "plus extra for greasing the tart ring",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Egg",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1/2 tsp",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Pile the flour (200 G) on your work surface and make a well in the middle. Put the softened butter (100 G), egg (1) and salt (1/2 tsp) in the well and using your fingertips work them together until creamy. Gradually work in the flour and finlly add a tablespoon of cold water to bring it all together. Do not overwork the pastry.",
      },
      {
        id: 2,
        instruction: "Wrap the pastry in cling film and leave it in the fridge until needed.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 79,
    recipeImage: "",
    recipeTitle: "Tomato & Garlic Purée",
    servingSize: "a small bowlful",
    totalTime: "15 minutes",
    dailyMeal: "sauce",
    protein: "vegetarian vegan",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "sauce",
    keywords: "",
    authorNote:
      "'This can be used for adding flavour to salads or sndwiches or even as a dip. It's best to use dried tomatoes that still have some moisture - sometimes called sun-blushed or semi-dried. If you have a jar of tomatoes in oil, the oil can be used instead of, or as some of, the oil in the recipe.'",
    ingredients: [
      {
        id: 1,
        quantity: "120 G",
        unit: "",
        name: "Sun-dried or sun-blushed tomatoes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "4 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "4",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and crushed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1 tsp",
        unit: "",
        name: "Chilli flakes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "",
        unit: "",
        name: "Handful of basil leaves",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Place all the ingredients in a food processor with 2 tablespoons of water and blitz until emulsified, but not too smooth.",
      },
      {
        id: 2,
        instruction: "Scoop into a bowl and cover. This keeps in the fridge for up to 2 weeks.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 78,
    recipeImage: "",
    recipeTitle: "Tomato & Herb Sauce",
    servingSize: "4-6",
    totalTime: "15 minutes",
    dailyMeal: "sauce",
    protein: "vegetarian vegan",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "sauce",
    keywords: "",
    authorNote:
      "'This sauce is best made a few hours before serving or even a day ahead to allow time for the flavours to develop. It's a perfect accompaniment for white fish or grilled vegetbles.'",
    ingredients: [
      {
        id: 1,
        quantity: "6",
        unit: "",
        name: "Tomatoes",
        prep: "peeled and seeled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1 tbsp",
        unit: "",
        name: "Tarragon",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1 tbsp",
        unit: "",
        name: "Chervil",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "",
        unit: "",
        name: "Juice and zest of 1 large lemon",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "200 mL",
        unit: "",
        name: "Extra virgin olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1 tsp",
        unit: "",
        name: "Coriander seeds",
        prep: "crushed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Finely chop the tomatoes and put them in a bowl. Add all the other ingredients, mix well and season with salt and pepper.",
      },
      {
        id: 2,
        instruction: "This is best served at room temperature, not cold from the fridge.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 77,
    recipeImage: "",
    recipeTitle: "Grlic & Pepper Sauce",
    servingSize: "a big bowlful",
    totalTime: "45 minutes",
    dailyMeal: "sauce",
    protein: "",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "sauce",
    keywords: "",
    authorNote:
      "'Rouille is mostly served with fish soup or bouillabaisse but it's also good on salads or spread on slices of grilled baguette.'",
    ingredients: [
      {
        id: 1,
        quantity: "",
        unit: "",
        name: "Pinch of saffron",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1 tbsp",
        unit: "",
        name: "Lemon juice",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and crushed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2",
        unit: "",
        name: "Anchovy filets",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1",
        unit: "",
        name: "Red pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1",
        unit: "",
        name: "Egg yolk",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "200 mL",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "",
        unit: "",
        name: "Pinch of chilli flakes",
        prep: "to taste",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Put the saffron (a pinch) in a small bowl with the lemon juice (1 tbsp) and leave for 10 minutes to soften.",
      },
      {
        id: 2,
        instruction: "Chop the garlic (2 cloves) and rinse the anchovies (2).",
      },
      {
        id: 3,
        instruction:
          "Roast the pepper (1) under a hot grill, turning it regularly until blackened all over. Place it in a bowl, cover with cling film and leave to cool. When cool, peel off the black skin, remove the stalk, core and seeds and roughly chop the flesh.",
      },
      {
        id: 4,
        instruction:
          "Place all the ingredients, except the oil, salt and chilli flakes, in a blender and blitz until smooth. Slowly add the oil (200 mL) until the mixture emulsifies. Scoop into a bowl and season with salt and chilli flakes to taste.",
      },
      {
        id: 5,
        instruction: "Cover and store in the fridge for up to 2 weeks.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 76,
    recipeImage: "",
    recipeTitle: "Mornay Sauce",
    servingSize: "about 300 mL",
    totalTime: "15 minutes",
    dailyMeal: "sauce",
    protein: "",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "sauce",
    keywords: "",
    authorNote:
      "'Another classic French sauce, this is similar to Béchamel, but enriched with grated cheese. It's good served with gougéres.'",
    ingredients: [
      {
        id: 1,
        quantity: "1 tbsp",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2 tbsp",
        unit: "",
        name: "Flour",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "250 mL",
        unit: "",
        name: "Whole milk",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "60 G",
        unit: "",
        name: "Comté, gruyère or even blue cheese or a dry goat's cheese",
        prep: "grated",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1/2 tsp",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "",
        unit: "",
        name: "White pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "",
        unit: "",
        name: "Grating of nutmeg",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Melt the butter (1 tbsp) in a small pan. Add the flour (2 tbsp) and cook for 5 minutes over a low heat, then slowly add the milk (250 mL), mixing well to avoid lumps.",
      },
      {
        id: 2,
        instruction:
          "Bring back to the boil and cook for 2-3 minutes. Take the pan off the heat, then beat in the grated cheese (60 G). Season with salt (1/2 tsp), white pepper and a grating of nutmeg.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 75,
    recipeImage: "",
    recipeTitle: "Light Hollandaise Sauce",
    servingSize: "6",
    totalTime: "15 minutes",
    dailyMeal: "sauce",
    protein: "",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "sauce",
    keywords: "",
    authorNote:
      "'The traditional version of this sauce is laden with butter and can be too rich and heavy. Thankfully, there is a lighter way of making it and the sauce is still delicious. Serve with vegetables, such as asparagus. It's also lovely with fish.'",
    ingredients: [
      {
        id: 1,
        quantity: "2",
        unit: "",
        name: "Eggs",
        prep: "one whole and one yolk",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2 tbsp",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1 tbsp",
        unit: "",
        name: "White wine vinegar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2 tbsp",
        unit: "",
        name: "Crème fraîche",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "",
        unit: "",
        name: "Salt and white pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Crack the whole egg into a pan and add the extra yolk. Add 100 mL of water, then the oil (2 tbsp) and butter (2 tbsp) and season well with salt and white pepper.",
      },
      {
        id: 2,
        instruction:
          "Place the pan over a medium heat and whisk with a balloon whisk until the mixture is light and fluffy. It should be thick enough to hold in the whisk as you lift it.",
      },
      {
        id: 3,
        instruction:
          "Take the pan off the heat and whisk in the vinegar (1 tbsp) and créme fraîche (2 tbsp).",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 74,
    recipeImage: "",
    recipeTitle: "Basil Sauce",
    servingSize: "about 200 mL",
    totalTime: "5-20 minutes",
    dailyMeal: "sauce",
    protein: "vegetarian vegan",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "sauce",
    keywords: "",
    authorNote:
      "'This wonderfully fragrant sauce is similar to Liguriann pesto but without any cheese or pine nuts. It's usually used to flavour soups and salads but also makes a nice dip to serve with crudités. I know it's harder work but it is best to make this with a pestle and mortar if you can. If you do use a food processor, don't blitz the sauce until smooth - leave a little texture.'",
    ingredients: [
      {
        id: 1,
        quantity: "200 G",
        unit: "",
        name: "Basil leaves",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1 tbsp",
        unit: "",
        name: "Coarse salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "4",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and crushed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1 tsp",
        unit: "",
        name: "Ground black pepper or chilli powder",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "",
        unit: "",
        name: "Zest of 1 unwaxed lemon (optional)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "160 mL",
        unit: "",
        name: "Extra virgin olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Place the basil leaves (200 G), salt (1 tbsp) and garlic (4 cloves) in a mortar and crush them until coarse. Stir in the pepper or chilli powder (1 tsp), lemon zest and olive oil (160 mL).",
      },
      {
        id: 2,
        instruction: "If making this in a food processor, mix until combined but not too smooth.",
      },
      {
        id: 3,
        instruction:
          "Spoon the pistou into a bowl, cover and store in the fridge. This keeps well for about 2 weeks.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 73,
    recipeImage: "",
    recipeTitle: "Beef Stock",
    servingSize: "about 4 litres",
    totalTime: "405 minutes",
    dailyMeal: "stock",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "stock",
    keywords: "",
    authorNote:
      "'Marrowbones, knuckles, ribs or oxtail tips with little or no meat on them are all fine for this stock. Ask your butcher to chop the bones up for you.'",
    ingredients: [
      {
        id: 1,
        quantity: "2 kG",
        unit: "",
        name: "Beef bones",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2",
        unit: "",
        name: "Carrots",
        prep: "peeled and roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Onion",
        prep: "peeled and roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Leek",
        prep: "roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2",
        unit: "",
        name: "Celery sticks",
        prep: "roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "4",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "2",
        unit: "",
        name: "Bay leaves",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "500 mL",
        unit: "",
        name: "White wine",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "1 tbsp",
        unit: "",
        name: "Black peppercorns",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Preheat the oven to 430˚F/220˚C/Fan 200˚C/Gas 7. Put the bones in a large roasting tin. Add the vegetables, garlic (4) and bay leaves (2) to the bones and drizzle them with a little olive oil. Roast for about 30 minutes until the bones and vegetables are browned and caramelised, turning them a couple of times.",
      },
      {
        id: 2,
        instruction:
          "Transfer everything to a deep stock pan or a large saucepan, discarding any fat in the roasting tin. Put the tin on the hob and add the wine (500 mL). Deglaze, scraping up any sticky bits from the bottom of the tin, then add this to the bones in the pan.",
      },
      {
        id: 3,
        instruction:
          "Add cold water to cover the bones and vegetables by at least 20 cM. Bring to the boil and add the peppercorns (1 tbsp), then turn the heat down to a very gentle simmer. Skim well and cook for at least 6 hours. You may need to top up the liquid with a little hot water from time to time to ensure the bones stay covered.",
      },
      {
        id: 4,
        instruction:
          "Leave to cool, then skim off any fat and strain the stock through a fine sieve. Use immediately or chill for later use. This stock freezes well.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 72,
    recipeImage: "",
    recipeTitle: "Veal Stock",
    servingSize: "about 3-1/2 litres",
    totalTime: "255 minutes",
    dailyMeal: "stock",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "stock",
    keywords: "",
    authorNote:
      "'Ask your butcher to chop the bones and split the calf's foot for you. This stock is ideal for the chicken breasts with Burgudny recipe.'",
    ingredients: [
      {
        id: 1,
        quantity: "1.5 kG",
        unit: "",
        name: "Veal knuckle bones",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1",
        unit: "",
        name: "Calf's foot",
        prep: "split",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Large onion",
        prep: "peeled and roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2",
        unit: "",
        name: "Large carrots",
        prep: "peeled and roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1",
        unit: "",
        name: "Celery stick",
        prep: "roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "2",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "2",
        unit: "",
        name: "Thyme sprigs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "1/2 tbsp",
        unit: "",
        name: "Tomato purée",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Preheat the oven to 430˚F/220˚C/Fan 200˚C/Gas 7. Put the bones and calf's foot in a roasting tin with a little oil and roast in the oven, turning them occasionally until they're brown all over. Transfer them to a large saucepan.",
      },
      {
        id: 2,
        instruction:
          "Put the onion (1), carrots (2) and celery (1) into the roasting tin and roast them in the oven until golden, turning them from time to time with a woden spatula. Pour off any excess fat and put the vegetables into the pan with the bones. Place the roasting tin over a high heat and add 500 mL of water. Bring to the boil, scraping the bottom of the tin to loosen any caramelised bits, then pour everything into the pan with the bones.",
      },
      {
        id: 3,
        instruction:
          "Add the remaining ingredients and another 4-1/2 litres of water and bring to the boil. Skim off any scum and fat, then turn down the heat and simmer gently for 3-1/2 hours, skimming occasionally. Pass the stock through a fine sieve and leave to cool. The stock can be kept in the fridge for up to 7 days, or it can be frozen.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 71,
    recipeImage: "",
    recipeTitle: "Brown Chicken Stock",
    servingSize: "about 5 litres",
    totalTime: "3 hours",
    dailyMeal: "stock",
    protein: "poultry",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "stock",
    keywords: "",
    authorNote:
      "'For a brown chicken stock, the chicken bones are roasted before boiling which gives extra colour and depth of flavour.'",
    ingredients: [
      {
        id: 1,
        quantity: "2 kG",
        unit: "",
        name: "Chicken bones or wing tips",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1",
        unit: "",
        name: "Calf's foot",
        prep: "split",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Onion",
        prep: "peeled and roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1",
        unit: "",
        name: "Carrot",
        prep: "peeled and roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1",
        unit: "",
        name: "Celery stick",
        prep: "roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "5",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "1 tbsp",
        unit: "",
        name: "Tomato paste",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "2",
        unit: "",
        name: "Thyme sprigs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Preheat the oven to 430˚F/220˚C/Fan 200˚C/Gas 7. Put the bones, or wing tips, and the calf's foot in a roasting tin, drizzle them with olive oil and roast until brown.",
      },
      {
        id: 2,
        instruction:
          "Transfer the bones to a deep saucepan, cover with 5 litres of cold water and bring to a gentle simmer.",
      },
      {
        id: 3,
        instruction:
          "Meanwhile, place the roasting tin on the hob, add the vegetables and garlic and fry them until golden. Add the tomato paste (1 tbsp), thyme (2 sprigs) and another litre of water. Bring to the boil, stirring well to scrape up any caramelised bits sticking to the bottom of the pan. Once the water is boiling, pour the contents of the tin into the saucepan with the bones and continue to simmer for 2 hours, skimming when necessary.",
      },
      {
        id: 4,
        instruction:
          "Pass the stock through a fine sieve and chill. It can be kept in the fridge for 5 days or it can be frozen.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 70,
    recipeImage: "",
    recipeTitle: "Chicken Stock",
    servingSize: "about 4 litres",
    totalTime: "105 minutes",
    dailyMeal: "stock",
    protein: "poultry",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "stock",
    keywords: "",
    authorNote:
      "'This is a simple white chicken stock, made without roasting the bones, for use in soups and light chicken and fish dishes. Ask your butcher to split the calf's foot for you.'",
    ingredients: [
      {
        id: 1,
        quantity: "2 kG",
        unit: "",
        name: "Chicken bones or wing tips",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1",
        unit: "",
        name: "Calf's foot",
        prep: "split",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Onion",
        prep: "peeled and roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Small leek",
        prep: "roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2",
        unit: "",
        name: "Celery sticks",
        prep: "roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "2",
        unit: "",
        name: "Thyme sprigs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "6",
        unit: "",
        name: "Parsley stalks",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Place the bones, or wing tips, and the calf's foot in a large saucepan, cover with 5 litres of water and bring the water to the boil. Skin off the scum and any fat that comes to the surface. Turn the heat down, add the remaining ingredients and simmer for 1-1/2 hours, skimming occasionally.",
      },
      {
        id: 2,
        instruction:
          "Pass the stock through a fine sieve and leave it to cool. It can be kept in the fridge for up to 5 days, or you can freeze the stock until needed.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 69,
    recipeImage: "",
    recipeTitle: "Fish Stock",
    servingSize: "about 2 litres",
    totalTime: "60 minutes",
    dailyMeal: "stock",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "stock",
    keywords: "",
    authorNote:
      "'Most fishmongers will give you fish bones and heads for stock if you ask. White fish, such as sole, whiting and turbot, are best. A good fish stock doesn't take long to make and it does make such a difference to your dish.'",
    ingredients: [
      {
        id: 1,
        quantity: "1 kG",
        unit: "",
        name: "White fish bones and heads",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "4 tbsp",
        unit: "",
        name: "Unsalted butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Small onion",
        prep: "peeled annd roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Celery stick",
        prep: "roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "60 mL",
        unit: "",
        name: "Dry white wine",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "6",
        unit: "",
        name: "Parsley stalks",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1",
        unit: "",
        name: "Bay leaf",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Remove any gills from the fish heads, then soak the heads and bones in cold water for 3-4 hours. Remove them from the water and chop roughly.",
      },
      {
        id: 2,
        instruction:
          "Melt the butter (4 tbsp) in a deep pan and sweat the onion (1) and celery (1 stick) over a low heat until softened. Add the fish bones and heads and cook for 2-3 minutes, stirring frequently.",
      },
      {
        id: 3,
        instruction:
          "Pour in the wine (60 mL), turn up the heat and reduce by half. Add 2 litres of water and the herbs, then bring to the boil, skimming frequently. Lower the heat and simmer, uncovered, for 25 minutes.",
      },
      {
        id: 4,
        instruction:
          "Strain the mixture through a muslin-lined sieve and leave to cool. The stock can be kept in the fridge for 2-3 days or it can be frozen.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 68,
    recipeImage: "",
    recipeTitle: "Vegetable Stock",
    servingSize: "2 Litres",
    totalTime: "50 minutes",
    dailyMeal: "stock",
    protein: "vegetarian vegan",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "stock",
    keywords: "",
    authorNote:
      "'This simple vegetable stock is ideal for soups annd for cooking grains, such as buckwheat and Camargue red rice.'",
    ingredients: [
      {
        id: 1,
        quantity: "1",
        unit: "",
        name: "Carrot",
        prep: "peeled and roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2",
        unit: "",
        name: "Shallots",
        prep: "peeled and roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Small onion",
        prep: "peeled and roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2",
        unit: "",
        name: "Celery sticks",
        prep: "roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1",
        unit: "",
        name: "Leek (green top part only)",
        prep: "roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1",
        unit: "",
        name: "Bay leaf",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "A few",
        unit: "",
        name: "Thyme sprigs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "6",
        unit: "",
        name: "Parsley stalks",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Put all the vegetables in a large saucepan and cover them with 2.5 litres of cold water. Add the herbs and bring the water to the boil.",
      },
      {
        id: 2,
        instruction:
          "Simmer for about 35 minutes, then strain the stock through a sieve before using. The stock can be kept in the fridge for up to 5 days.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 67,
    recipeImage: "",
    recipeTitle: "Garlic Bread",
    servingSize: "1 loaf",
    totalTime: "110 minutes",
    dailyMeal: "pastry bread",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "side dish",
    keywords: "bake baking favorite comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "25 G",
        unit: "",
        name: "Fresh yeast (or 12 G dried)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "400 mL",
        unit: "",
        name: "Lukewarm water",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "500 G",
        unit: "",
        name: "White bread flour",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "200 G",
        unit: "",
        name: "Rye flour",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "plus extra for brushing",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tbsp",
        unit: "",
        name: "Thyme leaves",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "2-1/2 tsp",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "12",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "2 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "First prepare the garlic confit. Preheat the oven to 375˚F/190˚C/Fan 170˚C/Gas 5. Bring a pan of salted water to the boil, add the garlic (12 cloves) and cook for 30 seconds, then drain. Put the garlic cloves on a piece of foil, sprinkle them with the olive oil and a little salt. Wrap the garlic up loosely by bringing the corners of the foil together. Place the parcel in an ovenproof dish and cook in the oven for 1 hour. Leave to cool.",
      },
      {
        id: 2,
        instruction:
          "For the bread, dissolve the yeast (25 G fresh, 12 G dried) in the water in a large bowl. Add the white (500 G) and rye (200 G) flours, oil (1 tbsp), thyme (1 tbsp) and salt (2-1/2 tsp), mix well and knead for 5 minutes. Cover and leave the dough to rise in a warm place until doubled in volume.",
      },
      {
        id: 3,
        instruction:
          "Knock the dough back and knead it again for 5 minutes. Roll the dough out into a long flat oval shape and dot the garlic over it evenly. Fold the dough over on itself, then shape it into a loaf. Brush with a little olive oil, cover and leave to rise. Preheat the oven to 430˚F/220˚C/Fan 200˚C/Gas 7.",
      },
      {
        id: 4,
        instruction:
          "When you're ready to cook the loaf, make 3 or 4 cuts about 1 cM deep across it. Cook the bread in the oven for 20 minutes, then turn the heat down to 400˚F/200˚C/Fan 180˚C/Gas 6 and bake for a further 20 minutes. Cool on a wire rack before using.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 66,
    recipeImage: "",
    recipeTitle: "Choux Cheese Pastries",
    servingSize: "25-35",
    totalTime: "60 minnutes",
    dailyMeal: "pastry bread",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "dessert",
    keywords: "bake baking",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "120 mL",
        unit: "",
        name: "Whole milk",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1 tsp",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1 tsp",
        unit: "",
        name: "Sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "110 G",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "140 G",
        unit: "",
        name: "Plain flour",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "5",
        unit: "",
        name: "Eggs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "80 G",
        unit: "",
        name: "Hard cheese",
        prep: "grated",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "200 G",
        unit: "",
        name: "Fromage blanc (light cream cheese)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "1 tbsp",
        unit: "",
        name: "Chives",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "1 tbsp",
        unit: "",
        name: "Tarragon",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "40 G",
        unit: "",
        name: "Smoked ham",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 12,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Preheat the oven to 465˚F/240˚C/Fan 220˚C/Gas 9. Pour the milk (120 mL) into a saucepan and add the salt (1 tsp), sugar (1 tsp), butter (110 G) and 120 mL of water. Bring to the boil, then take the pan off the heat and beat in the flour (140 G) with a wooden spoon. Return the pan to the heat and stir vigorously to cook out the excess moisture. This will take a couple of minutes and the paste should start to come away from the sides of the pan.",
      },
      {
        id: 2,
        instruction:
          "Transfer the paste to a bowl and beat in the eggs one at a time until the mixture is smooth. Using a piping bag, pipe blobs of the mixture on to a non-stick baking mat; 2-3 cM for snacks or starters, or 5-6 cM to serve with filling and sauce as a meal with salad.",
      },
      {
        id: 3,
        instruction:
          "Sprinkle some grated cheese on top, then bake at 465˚F/240˚C/Fan 220˚C/Gas 9 for 10 minutes. Reduce the heat to 400˚F/200˚C/Fan 180˚C/Gas 6, open the oven door for a few seconds to let out excess steam, then bake for another 15 minutes.",
      },
      {
        id: 4,
        instruction:
          "Leave the gougères on a wire rack to cool slightly. If using the filling, mix the ingrediennts together. Make a hole in each gougère, then spoon in some filling or pipe it in with a piping bag.",
      },
      {
        id: 5,
        instruction:
          "If using the mornay sauce (see recipe), pip it into the gougères and serve them warm. If you want to prepare the gougères in advance you can warm them through in a low oven before filling and serving.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 65,
    recipeImage: "",
    recipeTitle: "Buckwheat Pancakes",
    servingSize: "2 pancakes",
    totalTime: "30 minutes",
    dailyMeal: "pastry bread",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "breakfast brunch",
    keywords: "favorite comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "100 G",
        unit: "",
        name: "Buckwheat flour",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "Pinch of",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1 tbsp",
        unit: "",
        name: "Butter",
        prep: "melted",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Egg",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "300 mL",
        unit: "",
        name: "Milk",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tbsp",
        unit: "",
        name: "Vegetable oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1 tsp",
        unit: "",
        name: "Wholegrain mustard",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "2 tbsp",
        unit: "",
        name: "Vegetable oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "2 tsp",
        unit: "",
        name: "Red wine vinegar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "Handful",
        unit: "",
        name: "Mixed baby leaf salad",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "4 slices",
        unit: "",
        name: "Ham",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 12,
        quantity: "10",
        unit: "",
        name: "Walnut kernels",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 13,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 14,
        quantity: "1 tbsp",
        unit: "",
        name: "Strawberry jam",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 15,
        quantity: "100 G",
        unit: "",
        name: "Plain yoghurt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 16,
        quantity: "125 G",
        unit: "",
        name: "Strawberries, blueberries or raspberries",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Whisk the flour (100 G), salt (pinch), melted butter (1 tbsp), egg and half the milk (155 mL) in a bowl to make a smooth paste, then mix in the remaining milk (150 mL).",
      },
      {
        id: 2,
        instruction:
          "Heat a pan with a smear of oil. Spoon in just enough batter to cover the base of the pan, and cook until the underside is golden. Flip it over to cook the other side, then remove the pancake and keep it warm. Continue until you have used all the batter.",
      },
      {
        id: 3,
        instruction:
          "SAVOURY GALETTE: Mix the mustard (1 tsp), oil (2 tbsp) and vinegar (2 tsp) to make a dressing, season with salt and pepper, then dress the salad leaves. Fill the pancakes with the ham (1-2 slices) and salad and sprinkle with the walnuts, then roll them up and serve.",
      },
      {
        id: 4,
        instruction:
          "SWEET GALETTE: Stir the jam (1 tbsp) through the yoghurt (100 G) so you get a ripple effect, then drizzle the mixture over the pancakes. Add the berries, roll the pancakes up and serve.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 64,
    recipeImage: "",
    recipeTitle: "Buttery French Cakes",
    servingSize: "12-16 cakes",
    totalTime: "50 minutes",
    dailyMeal: "pastry bread",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "side dish",
    keywords: "bake baking comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "100 G",
        unit: "",
        name: "Butter",
        prep: "melted and cooled, plus extra for greasing",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "100 G",
        unit: "",
        name: "Plain flour",
        prep: "plus extra for dusting",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2",
        unit: "",
        name: "Eggs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "100 G",
        unit: "",
        name: "Caster sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "3/4 tbsp",
        unit: "",
        name: "Baking powder",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "",
        unit: "",
        name: "Zest of 1 unwaxed lemon",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Brush the madeleine trays with a little melted butter. Shake in a little flour to coat, tapping out the excess.",
      },
      {
        id: 2,
        instruction:
          "Whisk the eggs (2) and sugar (100 G) in a bowl until the mixture is really light and frothy. Gently whisk in the flour (100 G) and baking powder (3/4 tbsp), followed by the lemon zest and butter (100 G). Leave the mixture to rest for 20 minutes. Preheat the oven to 430˚F/220˚C/Fan 200˚C/Gas 7.",
      },
      {
        id: 3,
        instruction:
          "Carefully spoon the mixture into the prepared moulds. Bake the cakes for 8-10 minutes until they have risen nicely and are firm to the touch. Tap them out of the tray on to a wire rack to cool briefly before devouring!",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 63,
    recipeImage: "",
    recipeTitle: "Spicy Biscuits",
    servingSize: "About 30 biscuits",
    totalTime: "190 minutes",
    dailyMeal: "pastry bread",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "side dish",
    keywords: "bake baking",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "150 G",
        unit: "",
        name: "Butter",
        prep: "softened",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "200 G",
        unit: "",
        name: "Soft brown sugar (preferably muscovado)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1 tbsp",
        unit: "",
        name: "Cinnamon",
        prep: "ground",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2 tsp",
        unit: "",
        name: "Ginger",
        prep: "ground",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1 tsp",
        unit: "",
        name: "Nutmeg",
        prep: "ground",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1/2 tsp",
        unit: "",
        name: "Cloves",
        prep: "ground",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1/2 tsp",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "3",
        unit: "",
        name: "Eggs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "500 G",
        unit: "",
        name: "Plain flour",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "1 tsp",
        unit: "",
        name: "Baking powder",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Whisk the butter (150 G) with the sugar (200 G), spices (1 tsp cinnamon, 2 tsp ginger, 1 tsp nutmeg, 1/2 tsp cloves) and salt (1/2 tsp) in a bowl until pale and creamy. Add the eggs (3) one at a time, whisking in between each one.",
      },
      {
        id: 2,
        instruction:
          "Mix the flour (500 G) and baking powder (1 tsp) in a bowl, then gradually fold them into the egg mixture to make a smooth dough. Wrap the dough in cling film and leave it to rest in the fridge for 2 hours.",
      },
      {
        id: 3,
        instruction:
          "Preheat the oven to 360˚F/180˚C/Fan 160˚C/Gas 4. Roll the dough out to 5 mM thick and cut it into rectangles or whatever shape you prefer. If you like, score a pattern on the biscuits with the tip of a sharp knife.",
      },
      {
        id: 4,
        instruction:
          "Place the biscuits on a baking tray and bake for 20-25 minutes. Remove them from the oven and leave them to cool on the baking tray for 10 minutes. Transfer them to a wire rack to cool completely. Store the biscuits in an airtight jar or tin.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 62,
    recipeImage: "",
    recipeTitle: "Yoghurt Cake",
    servingSize: "10 cakes",
    totalTime: "30-50 minutes",
    dailyMeal: "pastry bread cake",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "side dish",
    keywords: "bake baking favorite comfort food",
    authorNote:
      "'This simple cake is child's play - in fact it's often one of the first recipes that a French child cooks at home with the family. There's no need to weigh anything, as you just use the yoghurt pot to measure the rest of the ingredients.'",
    ingredients: [
      {
        id: 1,
        quantity: "1 x 125 G pot",
        unit: "",
        name: "Plain yoghurt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1 pot",
        unit: "",
        name: "Vegetable oil",
        prep: "plus extra for greasing",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1 pot",
        unit: "",
        name: "Eggs (usually 2 large eggs)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2 pots",
        unit: "",
        name: "Caster sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "3 pots",
        unit: "",
        name: "Plain flour",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tsp",
        unit: "",
        name: "Baking powder",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1 tsp",
        unit: "",
        name: "Vanilla essence or grated lemon zest",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Lightly grease a silicone mould or a loaf tin. Preheat the oven to 400˚F/200˚C/Fan 180˚C/Gas 6.",
      },
      {
        id: 2,
        instruction:
          "Whisk the yoghurt (1 pot), oil (1 pot) annd eggs (2 eggs) together in a bowl, then stir in the remaining ingredients (2 pots caster sugar, 3 pots plain flour, 1 tsp baking powder, tsp vanilla essence). Don't overwork the mxture. Pour the mixture into the prepared tin and bake for 35-40 minutes.",
      },
      {
        id: 3,
        instruction:
          "Remove the cake from the oven and leave it to cool in the tin for 5 minutes. Transfer it to a wire rack to finish cooling.",
      },
      {
        id: 4,
        instruction:
          "You can also make small cakes in muffin tins. Bake these for about 20 minutes.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 61,
    recipeImage: "",
    recipeTitle: "Brittany Shortbread",
    servingSize: "35 biscuits",
    totalTime: "75 minutes",
    dailyMeal: "pastry bread",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "side dish",
    keywords: "bake baking comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "200 G",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "120 G",
        unit: "",
        name: "Caster Sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1 tbsp",
        unit: "",
        name: "Granulated sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "3",
        unit: "",
        name: "Egg yolks",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1 tsp",
        unit: "",
        name: "Vanilla extract",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "Pinch of",
        unit: "",
        name: "Sea salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "280 G",
        unit: "",
        name: "Plain flour",
        prep: "plus extra for dusting",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Using an electric whisk, beat the butter (200 G) and caster sugar (120 G) together in a bowl for 2-3 minutes until light and fluffy. Add 2 of the egg yolks, the vanilla (1 tsp) and salt (pinch), then fold in the flour (280 G). Do not overwork the mixture. Wrap it in cling film and chill it in the fridge for half an hour to firm up.",
      },
      {
        id: 2,
        instruction:
          "Preheat the oven to 410˚F/210˚C/Fan 190˚C/Gas 6-1/2. Roll out the dough on a lightly floured work surface to about 1 cM thickness, then cut into small rounds about 4 cM in diameter. Place them on a baking tray. Beat the remaining egg yolk (1) with a little water, then brush the biscuits with this mixture. Make little indentations in the top of each one with the back of a fork and sprinkle whem with the granulated sugar (1 tbsp).",
      },
      {
        id: 3,
        instruction:
          "Bake the biscuits for 12-15 minutes until golden. Transfer them to a wire rack to cool, then store in an airtight tin.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 60,
    recipeImage: "",
    recipeTitle: "Fruit Cake",
    servingSize: "1 x 28cm cake",
    totalTime: "75 minutes",
    dailyMeal: "pastry bread",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "side dish",
    keywords: "bake baking comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "250 G",
        unit: "",
        name: "Mixed dried fruit (sultanas, currants, raisins, peel)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "100 mL",
        unit: "",
        name: "Rum or kirsch",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "500 G",
        unit: "",
        name: "Butter",
        prep: "softened, plus extra for greasing",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "300 G",
        unit: "",
        name: "Caster sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2",
        unit: "",
        name: "Eggs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "4",
        unit: "",
        name: "Eggs",
        prep: "separated",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "2 tsp",
        unit: "",
        name: "Baking powder",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "500 G",
        unit: "",
        name: "Plain flour",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "1/2 tsp",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "",
        unit: "",
        name: "Apricot jam",
        prep: "warmed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "",
        unit: "",
        name: "Glacé fruit",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "The night before you want to make the cake, put the dried fruit in a bowl with the rum or Kirsch and leave it to macerate.",
      },
      {
        id: 2,
        instruction:
          "Grease a 28 cM cake tin and line it with baking paper. Preheat the oven to 460˚F/240˚C/Fan 220˚C/Gas 9.",
      },
      {
        id: 3,
        instruction:
          "Using an electric whisk, beat the butter (500 G) and sugar (300 G) in a bowl until light and fluffy, then gradually add 2 whole eggs and 4 additional egg yolks. Keep whisking for about 6 minutes, until the mixture is pale.",
      },
      {
        id: 4,
        instruction:
          "Mix the baking powder (2 tsp) with the flour (500 G) and fold this into the butter, sugar, and egg mixture. Fold in the soaked fruit and liquor.",
      },
      {
        id: 5,
        instruction:
          "Whisk the 4 egg whites with the salt in a clean bowl until they form stiff peaks, then fold them into the mixture. Pour the mixture into the prepared tin and place it in the hot oven for 5 minutes. Then turn the oven down to 400˚F/200˚C/Fan 180˚C/Gas 6 and bake the cake for a further 45 minutes - cover the cake with some foil after about 10 minutes so the top doesn't get too dark.",
      },
      {
        id: 6,
        instruction:
          "At the end of the cooking time, insert a skewer into the cake - if it comes out clean the cake is ready. If not, bake for another 5 minutes. Leave the cake to cool in the tin, then turn it out on to a wire rack. If you like, you can brush the cake with some warmed apricot jam and then decorate it with some glacé fruit.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 59,
    recipeImage: "",
    recipeTitle: "Lemon Cake",
    servingSize: "10 slices",
    totalTime: "65 minutes",
    dailyMeal: "pastry bread",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "side dish",
    keywords: "bake baking favorite comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "75 G",
        unit: "",
        name: "Butter",
        prep: "softened, plus extra for greasing",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "200 mL",
        unit: "",
        name: "Crème fraîche",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "150 G",
        unit: "",
        name: "Caster sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "3",
        unit: "",
        name: "Eggs",
        prep: "large",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "220 G",
        unit: "",
        name: "Plain flour",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "2 tsp",
        unit: "",
        name: "Baking powder",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "20 G",
        unit: "",
        name: "Candied lemon peel (optional)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "",
        unit: "",
        name: "Zest and juice of 1 unwaxed lemon",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Preheat the oven to 400˚F/200˚C/Fan 180˚C/Gas 6. Grease a 450 G loaf tin and line it with baking paper.",
      },
      {
        id: 2,
        instruction:
          "Using an electric hand whisk, beat the softened butter (75 G), crème fraîche (200 mL) and sugar (150 G) in a bowl until creamy. Add the eggs (2) one at a time, whisking well.",
      },
      {
        id: 3,
        instruction:
          "Mix the flour (220 G), baking powder (2 tsp), lemon juice and zest and the chopped peel, if using, in a bowl, then fold this into the wet ingredients. Pour the mixture into the prepared loaf tin and bake for 40 minutes.",
      },
      {
        id: 4,
        instruction:
          "Remove the cake from the oven and leave it to cool in the tin for 5 minutes. Turn it out on to a wire rack to finish cooling.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 58,
    recipeImage: "",
    recipeTitle: "Fruit Tarts",
    servingSize: "8",
    totalTime: "60 minutes",
    dailyMeal: "dessert",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "side dish",
    keywords: "bake baking comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "250 G",
        unit: "",
        name: "Sweet pastry (search for recipe)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "500 G",
        unit: "",
        name: "Fruit (strawberries, raspberries, blackberries, redcurrants)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "80 G",
        unit: "",
        name: "Butter",
        prep: "softened",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "80 G",
        unit: "",
        name: "Caster sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "100 G",
        unit: "",
        name: "Ground almonds",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "",
        unit: "",
        name: "Pinch of salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "2",
        unit: "",
        name: "Eggs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "1 tbsp",
        unit: "",
        name: "Dark rum",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "",
        unit: "",
        name: "Melted apricot jam (optional)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "",
        unit: "",
        name: "Icing sugar (optional)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Preheat the oven to 400˚F/200˚C/Fan 180˚C/Gas 6. Roll out the pastry to a thickness of 5 mm and cut out shapes to line your tart moulds.",
      },
      {
        id: 2,
        instruction:
          "To make the almond paste, place the butter (80 G), sugar (80 G), ground almonds (100 G) and salt (pinch) in a food processor and blitz until the mixture is pale and well combined. Add the eggs (2), one at a time, then add the rum (1 tbsp), and blitz again.",
      },
      {
        id: 3,
        instruction:
          "Spoon the almond paste into the tarts to fill them three-quarters full. Cook the tarts for 20 mintues until golden brown and fully cooked. Remove them from the oven and leave them to cool.",
      },
      {
        id: 4,
        instruction:
          "Arrange the fruit on top. Do this just before serving, otherwise the fruit may soften the pastry. If desired, glaze the tarts with melted apricot jam or sprinkle with icing sugar.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 57,
    recipeImage: "",
    recipeTitle: "Poached Peaches with Rosemary",
    servingSize: "6",
    totalTime: "45 minutes",
    dailyMeal: "dessert",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "dessert",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "6",
        unit: "",
        name: "Peaches",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1 kG",
        unit: "",
        name: "Caster sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2",
        unit: "",
        name: "Rosemary sprigs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "If, like me, you are not a fan of peach skin, blanch the peaches first and peel off the skin. Cut a small cross in the base of each peach. Bring a pan of water to the boil, add the peaches and leave them for 30 seconds, then remove and put them in a bowl of cold water. Peel off the skins.",
      },
      {
        id: 2,
        instruction:
          "Fill a large pan with 2 litres of water and add the sugar (1 kG) and rosemary (2 sprigs). Bring to the boil, add the peaches and simmer them for 20 minutes - put a piece of baking paper over them to keep them down in the water. Remove the pan from the heat and leave to cool.",
      },
      {
        id: 3,
        instruction: "Serve the peaches with a little of the poaching syrup.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 56,
    recipeImage: "",
    recipeTitle: "Yoghurt & Strawberry Ice Cream",
    servingSize: "4",
    totalTime: "20 minutes",
    dailyMeal: "dessert",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "dessert",
    keywords: "favorite comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "500 G",
        unit: "",
        name: "Plain yoghurt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "100 G",
        unit: "",
        name: "Strawberry jam",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "100 mL",
        unit: "",
        name: "Double cream",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "",
        unit: "",
        name: "Juice and zest of 1 lemon",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "",
        unit: "",
        name: "Pistachios and sliced almonds (optional)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Blitz all the ingredients, except the nuts, in a food processor until smooth. Scoop the mixture into an airtight, freezer-proof container. Place it in the freezer and leave for 6-8 hours.",
      },
      {
        id: 2,
        instruction:
          "Toast the nuts, if using, in a dry pan until golden, then set them aside. Serve the ice cream topped with the toasted nuts.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 55,
    recipeImage: "",
    recipeTitle: "Chocolate Ice Cream",
    servingSize: "6-8",
    totalTime: "40 minutes (8 hours to freeze)",
    dailyMeal: "dessert",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "dessert",
    keywords: "favorite comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "50 G",
        unit: "",
        name: "Milk chocolate",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "250 mL",
        unit: "",
        name: "Double cream",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "160 G",
        unit: "",
        name: "Dark chocolate (70% cocoa solids)",
        prep: "broken into pieces",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2",
        unit: "",
        name: "Eggs",
        prep: "plus one yolk",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "90 G",
        unit: "",
        name: "Caster sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tsp",
        unit: "",
        name: "Vanilla extract",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Chop or coarsely grate the milk chocolate (50 G) and put it in the fridge to keep cold. Whisk the cream (250 mL) in a bowl until it holds firm peaks.",
      },
      {
        id: 2,
        instruction:
          "Put the dark chocolate (160 G) in a bowl over a pan of simmering water, make sure the bottom of the bowl doesn't touch the water, making sure the bottom of the bowl doesn't touch the water. Allow the chocolate to melt - don't let it overheat - then carefully remove the bowl from the pan and set it aside.",
      },
      {
        id: 3,
        instruction:
          "Place the eggs (2), egg yolk (1), sugar (90 G) and vanilla (1 tsp) in another bowl and set it over the pan of simmering water. Whisk the mixture with a balloon whisk for 10 minutes until it is pale and frothy. Be sure to keep the temperature low or the eggs will scramble. This process partially cooks the eggs and sets the mixture, giving a lovely creamy texture to the ice cream.",
      },
      {
        id: 4,
        instruction:
          "Take the pan off the heat and carefully remove the bowl, then mix in the melted dark chocolate. Leave the mixture to cool a little, then fold in the whipped cream and grated milk chocolate.",
      },
      {
        id: 5,
        instruction:
          "Tip the mixture into an airtight, freezer-proof container and freeze for about 8 hours before serving.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 54,
    recipeImage: "",
    recipeTitle: "Chocolate Mousse",
    servingSize: "6-8",
    totalTime: "40 minutes",
    dailyMeal: "dessert",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "dessert",
    keywords: "favorite comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "220 G",
        unit: "",
        name: "Dark chocolate (70% cocoa solids)",
        prep: "broken into pieces",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "8",
        unit: "",
        name: "Eggs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2 tbsp",
        unit: "",
        name: "Caster sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "",
        unit: "",
        name: "Coarse sea salt (optional)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Set a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. ",
      },
      {
        id: 2,
        instruction:
          "Add the chocolate (220 G) to the bowl with 2 tablespoons of water, and allow it to melt slowly, making sure it doesn't overheat. Once melted, set the bowl of chocolate aside to cool slightly.",
      },
      {
        id: 3,
        instruction:
          "Separate the eggs (8), making sure the whites go in a scrupulously clean bowl with no trace of fat or they won't whisk properly. Whisk the egg yolks into the cooled chocolate.",
      },
      {
        id: 4,
        instruction:
          "Add the sugar (2 tbsp) to the egg whites and beat them with an electric hand beater until stiff. Fold them into the chocolate a little at a time. I like to add just a pinch of coarse sea salt to bring out the flavour of the chocolate.",
      },
      {
        id: 5,
        instruction:
          "Spoon the mixture into little cups or glass bowls and refigerate for a couple of hours before serving.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 53,
    recipeImage: "",
    recipeTitle: "Fruit Compotes",
    servingSize: "6",
    totalTime: "25-35 minutes",
    dailyMeal: "dessert",
    protein: "vegetarian vegan",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "dessert",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "3",
        unit: "",
        name: "Sharp cooking apples",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "6",
        unit: "",
        name: "Eating apples",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "80 G",
        unit: "",
        name: "Caster sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "",
        unit: "",
        name: "Juice of 1 lemon",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1",
        unit: "",
        name: "Cinnamon stick",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "30",
        unit: "",
        name: "Apricots",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "180 G",
        unit: "",
        name: "Caster sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "2",
        unit: "",
        name: "Vanilla pods",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "1 tsp",
        unit: "",
        name: "Almond extract (optional)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "For the apple compote, I like to peel the apples but some people prefer not to.",
      },
      {
        id: 2,
        instruction:
          "Core and cut the apples (9) into small pieces, put them in a pan and add the sugar (80 G), lemon juice and cinnamon stick. Cover and bring to a gentle simmer for 20 minutes. Remove the cinnamon to serve. Nice drizzled with a little honey if you like.",
      },
      {
        id: 3,
        instruction:
          "For the apricot compote, cut the apricots (30) in half and discard the stones. Place the apricots in a pan with the sugar (180 G). Scrape the seeds from the halved vanilla pods (2) into the pan and add a couple of tablespoons of water. Cover and bring to a gentle simmer for 20 minutes, then add the almond extract (1 tsp), if using.",
      },
      {
        id: 4,
        instruction:
          "I like this compote smooth so I blitz it in a food processor before serving, but you can leave it chunky if you prefer.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 52,
    recipeImage: "",
    recipeTitle: "Fruit Soup with Verbena",
    servingSize: "4",
    totalTime: "45 minutes",
    dailyMeal: "dessert",
    protein: "vegetarian",
    cuisine: "french",
    season: "summer",
    course: "dessert",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "75 G",
        unit: "",
        name: "Caster sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2 tbsp",
        unit: "",
        name: "Blossom honey",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2",
        unit: "",
        name: "Fresh verbana sprigs (or a handful of dried)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "500 G",
        unit: "",
        name: "Mixed berries (strawberries, raspberries, blackberries, redcurrants, blackcurrants)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "",
        unit: "",
        name: "Freshly ground black pepper (optional)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Pour 500 mL of water into a pan, add the sugar (75 G) and honey (2 tbsp) and bring to the boil.",
      },
      {
        id: 2,
        instruction:
          "Add the verbena (2 sprigs) and simmer for 2 minutes. Take the pan off the heat, cover and leave to infuse for about 10 minutes. Remove the verbena.",
      },
      {
        id: 3,
        instruction:
          "Pour the liquid into a bowl, add the fruit (500 G), then leave to cool. Chill the soup in the fridge until it is very cold.",
      },
      {
        id: 4,
        instruction: "Just before serving I like to add a little freshly ground black pepper.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 51,
    recipeImage: "",
    recipeTitle: "French Toast, Normandy Style",
    servingSize: "2",
    totalTime: "25 minutes",
    dailyMeal: "breakfast",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "favorite comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1",
        unit: "",
        name: "Egg",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "125 mL",
        unit: "",
        name: "Milk",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1 tsp",
        unit: "",
        name: "Ground cinnamon",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "4 tbsp",
        unit: "",
        name: "Sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2",
        unit: "",
        name: "Thick slices of Brioche or stale bread",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "3 tbsp",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "2",
        unit: "",
        name: "Apples",
        prep: "green",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "",
        unit: "",
        name: "Calvados",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "150 mL",
        unit: "",
        name: "Whipping cream",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "1 tbsp",
        unit: "",
        name: "Icing sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Mix the egg, milk (125 mL) and cinnamon (1 tsp) with a tablespoon of sugar in a bowl. Dunk the slices of bread into this mixture to moisten them.",
      },
      {
        id: 2,
        instruction:
          "Heat a tablespoon of the butter in a pan. Take the slices of bread out of the milk mixture and place them in the hot pan with butter. Brown the bread on both sides, then add a tablespoon of sugar to the pan and another tablespoon of butter to caramelise. Take the slices of bread out and set them aside.",
      },
      {
        id: 3,
        instruction:
          "Cut one and a half of the apples into wedges - no need to peel them. Heat the rest of the butter (1 tbsp) and sugar (2 tbsp) in the pan and fry the apples until they are just cooked and browned. Add a good splash of Calvados and then set the pan aside.",
      },
      {
        id: 4,
        instruction:
          "Whisk the cream (150 mL) with the icing sugar (1 tbsp). Cut the remaining apple half into thin matchsticks.",
      },
      {
        id: 5,
        instruction:
          "Divide the warm apples between the slices of bread, spoon on some cream and sprinkle a few strips of raw apple on top. Serve at once!",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 50,
    recipeImage: "",
    recipeTitle: "Fig Tarte Tatin",
    servingSize: "4",
    totalTime: "50 minnutes",
    dailyMeal: "dessert",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "dessert",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "35 G",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "70 G",
        unit: "",
        name: "Caster sugar (golden)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "",
        unit: "",
        name: "Pinch of sea salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "12",
        unit: "",
        name: "Figs, fresh",
        prep: "cut in half",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "250 G",
        unit: "",
        name: "Puff pastry",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Melt the butter (35 G), sugar (70 G) and salt in a frying pan. When the mixture is bubbling, add the figs (12) and cook them for 5 minutes over a high heat, turning them over after 2.5 minutes",
      },
      {
        id: 2,
        instruction:
          "Transfer the figs and juices to a tarte tatin pan or an ovenproof dish that's about 20 cM (8 in) wide. Leave to cool. Preheat the oven to 410˚F/210˚C/Fan 190˚C/Gas 6.5.",
      },
      {
        id: 3,
        instruction:
          "Roll out the pastry to a circle about 3 cM wider than the pan. Place this on top of the figs, tucking in the excess pastry around them.",
      },
      {
        id: 4,
        instruction:
          "Cut 8 little holes in the pastry with the point of a knife. Bake the tart in the oven for 35 minutes, then remove it and leave it to cool slightly.",
      },
      {
        id: 5,
        instruction:
          "To turn the tart out, take a plate of about the same size as the pan and place it over the pan. Quickly turn the pan over to transfer the tart to the plate.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 49,
    recipeImage: "",
    recipeTitle: "Lamb with Haricot Beans",
    servingSize: "6",
    totalTime: "90 minutes",
    dailyMeal: "dinner",
    protein: "lamb",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "500 G",
        unit: "",
        name: "Haricot beans",
        prep: "dried",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2",
        unit: "",
        name: "Onions",
        prep: "peeled and diced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Bay leaf",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "4",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and crushed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2",
        unit: "",
        name: "Bouquets garnis",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "4 tbsp",
        unit: "",
        name: "Vegetable oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1.2 kG",
        unit: "",
        name: "Lamb neck or shoulder (boned)",
        prep: "cut into 4 cM pieces",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "2",
        unit: "",
        name: "Carrots",
        prep: "peeled and diced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "2 tbsp",
        unit: "",
        name: "Tomato paste",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Soak the beans (500 G) in cold water overnight. Drain them, put them in a pan with half the diced onions (1) and the bay leaf, then cover generously with cold water. Add 2 of the garlic cloves and a bouquet garni and bring to the boil. Simmer for 45 minutes or until almost tender - the beans will be cooked again later. Drain the beans and set them and the cooking liquid aside.",
      },
      {
        id: 2,
        instruction:
          "Heat 2 tablespoons of the oil in a large flameproof casserole dish annd sear the meat until golden. It's best to do this in batches so as not to overcrowd the pan. Remove each batch as it is browned.",
      },
      {
        id: 3,
        instruction:
          "Discard any fat in the pan. Add the rest of the oil (2 tbsp) and cook the remaining onion (1) and garlic (2 cloves) with the carrots (2) over a medium heat until lightly coloured. ",
      },
      {
        id: 4,
        instruction:
          "Add the tomato paste (2 tbsp) and the remaining bouquet garni and stir, scraping the bottom of the pan well. Put the meat back in the pan with enough of the bean cooking liquid to cover. Season, cover the pan and simmer gently for 45 minutes. Add the beans with more water if needed and simmer for a further 30 minutes. Serve in wide bowls.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 48,
    recipeImage: "",
    recipeTitle: "Rack of Lamb with an Olive Crust",
    servingSize: "4-6",
    totalTime: "60 minutes",
    dailyMeal: "dinner",
    protein: "lamb",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "60 G",
        unit: "",
        name: "Green olives",
        prep: "pitted",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "40 G",
        unit: "",
        name: "Almonds",
        prep: "ground",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "30 G",
        unit: "",
        name: "Breadcrumbs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Lemon (zest and juice)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1",
        unit: "",
        name: "Garlic clove",
        prep: "peeled and chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1 tbsp",
        unit: "",
        name: "Parsley",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "2",
        unit: "",
        name: "Racks of lamb (French trimmed)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "2",
        unit: "",
        name: "Fennel bulbs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "2 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 12,
        quantity: "2 tbsp",
        unit: "",
        name: "Pastis",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 13,
        quantity: "1 tsp",
        unit: "",
        name: "Fennel seeds",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 14,
        quantity: "1",
        unit: "",
        name: "Lemon",
        prep: "juiced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 15,
        quantity: "200 mL",
        unit: "",
        name: "Vegetable or chicken stock",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 16,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Place all the ingredients for the lamb (green olives through parsley), except for the meat, in a food processor and blend until smooth. The mixture should come together as a paste. Preheat the oven to 430˚F/220˚C/Fan 200˚C/Gas 7.",
      },
      {
        id: 2,
        instruction:
          "Season the racks, then place them fat-side down in a pan over a medium heat to render the fat and brown the skin. When the racks are nicely brown, take the pan off the heat. Turn the racks over and spread the olive past all over the browned meat and skin, then transfer them to a roasting tin.",
      },
      {
        id: 3,
        instruction:
          "Roast the lamb racks for 12 minutes for pink meat. Take them out and leave them to rest for 7-8 minutes before carving.",
      },
      {
        id: 4,
        instruction:
          "Meanwhile, trim the fennel bulbs (2) and cut them into quarters. Heat the oil (2 tbsp) in a pan and carefully fry the fennel on all sides until lightly coloured. Add the pastis (2 tbsp), followed by the fennnel seeds (1 tsp), lemon juice (1 lemon) and stock (200 mL).",
      },
      {
        id: 5,
        instruction:
          "Season and simmer until the fennel is tender and the liquid has almost completely evaporated, then serve with the lamb.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 47,
    recipeImage: "",
    recipeTitle: "Minute Steak",
    servingSize: "2",
    totalTime: "20 minutes",
    dailyMeal: "dinner",
    protein: "beef",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "favorite comfort food",
    authorNote:
      "A French classic and one of my family's all time favorites! This recipe is fast and easy to make, so be sure to have all of your ingredients prepped and ready to go. Complete the meal with some fresh, handcut French fries!",
    ingredients: [
      {
        id: 1,
        quantity: "2 x 120-180 G",
        unit: "",
        name: "Steaks (1.5 cM thick)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2 tbsp",
        unit: "",
        name: "Vegetable oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1 tbsp",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Shallot",
        prep: "peeled and finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1 tsp",
        unit: "",
        name: "Black pepper",
        prep: "cracked",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tbsp",
        unit: "",
        name: "Brandy",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "60 mL",
        unit: "",
        name: "White wine",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "2 tbsp",
        unit: "",
        name: "Crème fraîche",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Take the steaks out of the fridge an hour before you want to cook them to make sure they are at room temperature. Heat a heavy-based pan until it's very hot.",
      },
      {
        id: 2,
        instruction:
          "Brush the steaks with oil on both sides and season them with a little salt. Place them in the pan and let them sear for 20 seconnds - don't shake the pan or prod the meat. Turn the steaks and continue to cook for 30 or so seconds, then add the butter (1 tbsp) and baste. The steaks should be nicely seared annd even a little charred.",
      },
      {
        id: 3,
        instruction: "Take the steaks out of the pan and leave them on a plate to rest.",
      },
      {
        id: 4,
        instruction:
          "Add the shallot to the pan, followed by the cracked pepper (1 tsp), then stir and cook for 15 seconds. Pour in the brandy (1 tbsp) and wine (60 mL), which should boil immediately. Add the crème fraîche (2 tbsp) and take the pan off the heat. Pour any juices from the resting steak into the sauce. Serve the steaks with the sauce and French fries.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 46,
    recipeImage: "",
    recipeTitle: "Duck Confit Pie",
    servingSize: "4",
    totalTime: "75 minutes",
    dailyMeal: "dinner",
    protein: "duck",
    cuisine: "french",
    season: "fall winter",
    course: "main dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1 kG",
        unit: "",
        name: "Floury potatoes (King Edward or Roosters)",
        prep: "peeled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "4",
        unit: "",
        name: "Garlic cloves",
        prep: "left whole and unpeeled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "250 mL",
        unit: "",
        name: "Milk",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "60 G",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "4",
        unit: "",
        name: "Confit duck legs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1",
        unit: "",
        name: "Onion",
        prep: "peeled and chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "2 tbsp",
        unit: "",
        name: "Parsley",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "30 G",
        unit: "",
        name: "Truffle (optional)",
        prep: "sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "2 tbsp",
        unit: "",
        name: "Breadcrumbs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Cut the potatoes (1 kG) into quarters. Put them in a pan of water with the garlic cloves (4) and season with salt. Simmer until cooked, then drain, tip the potatoes and garlic back in the pan and leave them to steam and dry.",
      },
      {
        id: 2,
        instruction:
          "Remove the garlic, pop the skins off and put the flesh in a small pan with the milk (250 mL). Simmer for 5 minutes, then blend until smooth.",
      },
      {
        id: 3,
        instruction:
          "Pass the potatoes through a ricer, mix in 30 G of the butter and the garlicky milk, then season well. Set aside.",
      },
      {
        id: 4,
        instruction:
          "Preheat the oven to 400˚F/200˚C/Fan 180˚C/ Gas 6. Remove the skin and bones from the duck legs and shred the meat.",
      },
      {
        id: 5,
        instruction:
          "Warm a little of the fat from the confit in a frying pan and sweat the chopped onion (1) until soft and lightly browned. Add the duck meat, parsley (2 tbsp) and the truffle (30 G), if using, and check the seasoning.",
      },
      {
        id: 6,
        instruction:
          "Tip the mixture into a pie dish and press it down. Spread the mashed potato on top and run a fork over it to make a pattern. Sprinkle the breadcrumbs (2 tbsp) on top and bake the pie in the oven for 20 minutes. Place the pie under a preheated grill to brown the top.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 45,
    recipeImage: "",
    recipeTitle: "Chicken Breasts with Burgundy",
    servingSize: "2",
    totalTime: "180 minutes",
    dailyMeal: "dinner",
    protein: "chicken poultry",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "500 mL",
        unit: "",
        name: "Red wine, full-bodied (preferably Burgandy)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1 tbsp",
        unit: "",
        name: "Sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Garlic clove",
        prep: "crushed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2",
        unit: "",
        name: "Chicken breasts",
        prep: "skinless, winglets removed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "10",
        unit: "",
        name: "Button onions",
        prep: "peeled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "2 tbsp",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1 tbsp",
        unit: "",
        name: "Vegetable oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "10",
        unit: "",
        name: "Button mushrooms",
        prep: "wiped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "120 G",
        unit: "",
        name: "Smoked bacon",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "300 mL",
        unit: "",
        name: "Brown chicken stock or veal stock",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Put the red wine (500 mL), sugar (1 tbsp) and garlic (1 clove) in a glass or ceramic bowl (the wine can react with metal) and add the chicken breats. Cover and leave them in the fridge to marinate for 2 hours.",
      },
      {
        id: 2,
        instruction:
          "Put the onions (10) in a pan of cold water and bring the water to the boil. Take the pan off the heat and drain the onions, then set them aside.",
      },
      {
        id: 3,
        instruction:
          "Remove the chicken and pat it dry. Pour the marinade into a pan, bring it to the boil and reduce by two-thirds.",
      },
      {
        id: 4,
        instruction:
          "Heat a tablespoon of the butter and the oil in a frying pan, add the chicken breasts and fry them for 15 minutes, turning them halfway through. Remove the chicken from the pan and set it aside to rest.",
      },
      {
        id: 5,
        instruction:
          "Add the blanched onions and the mushrooms (10) to the frying pan and cook them for a few minutes. Drain off the excess fat, add the bacon (120 G) and cook until browned. Pour the reduced marinade into the pan, add the stock (300 mL) and boil rapidly until the mixture is syrupy. Stir the remaining butter (1 tbsp) into the sauce.",
      },
      {
        id: 6,
        instruction: "Serve the chicken with the onion and mushroom sauce.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 44,
    recipeImage: "",
    recipeTitle: "Poached Sea Trout",
    servingSize: "6",
    totalTime: "70 minutes",
    dailyMeal: "dinner",
    protein: "fish seafood",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1 (about 1.75 kG)",
        unit: "",
        name: "Sea trout (or sea bass, scorpion fish or pollock)",
        prep: "cleaned and gutted",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Carrot",
        prep: "peeled and finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Onion",
        prep: "peeled and finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1",
        unit: "",
        name: "Leek",
        prep: "finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "2",
        unit: "",
        name: "Celery sticks",
        prep: "finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1",
        unit: "",
        name: "Bouquet garni",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "1",
        unit: "",
        name: "Lemon, unwaxed",
        prep: "thinly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "300 mL",
        unit: "",
        name: "Dry white wine",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "",
        unit: "",
        name: "Salt and freshly groudn black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Rinse the fish under cold water and pat it dry. If you're using sea bass, scale it or ask your fishmonger to do this for you.",
      },
      {
        id: 2,
        instruction:
          "Heat the olive oil (1 tbsp) in a frying pan. Add the vegetables and cook them until tender but don't allow them to colour.",
      },
      {
        id: 3,
        instruction:
          "Place the fish in a fish kettle or on a rack in a roasting tin. Season it well with salt and pepper, then add the vegetables, bouquet garni, lemon slices and wine (300 mL).",
      },
      {
        id: 4,
        instruction:
          "Pour on enough cold water to just cover the fish. Place the pan on the hob and bring the water to a very gentle simmer, then continue to simmer for 10 minutes. Cover the kettle or roasting tin with a lid or foil, then remove it from the heat and leave the fish to rest for 10 minutes.",
      },
      {
        id: 5,
        instruction:
          "After 20 minutes, carefully lift the fish out of the pan. Place it on a serving dish, peel off the skin and serve it with boiled new potatoes and a light hollandaise sauce.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 43,
    recipeImage: "",
    recipeTitle: "Scallops with Breadcrumbs, Garlic & Parsley",
    servingSize: "4",
    totalTime: "20 minutes",
    dailyMeal: "lunch dinnner",
    protein: "seafood shellfish",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "favorite",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "8-12",
        unit: "",
        name: "scallops (depending on size)",
        prep: "cleaned and peeled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "6 tbsp",
        unit: "",
        name: "Breadcrumbs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2 tbsp",
        unit: "",
        name: "Parsley",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and fienly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2 tbsp",
        unit: "",
        name: "Butter",
        prep: "softened",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1",
        unit: "",
        name: "Lemon",
        prep: "cut into wedges",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction: "Preheat the oven to 430˚F/220˚C/Fan 200˚C/Gas 7 and preheat your grill.",
      },
      {
        id: 2,
        instruction:
          "Pat the scallops (8-12) dry and arrange them on 4 shells - or use little heatproof dishes if you don't have shells.",
      },
      {
        id: 3,
        instruction:
          "Mix the breadcrumbs (6 tbsp) with the parsley (2 tbsp), garlic (2 cloves) and soft butter (2 tbsp) and season well. Divide this over the scallops.",
      },
      {
        id: 4,
        instruction:
          "Cook the scallops in the oven for 5 minutes, then place them under the hot grill for another 2-3 minutes to brownn the breadcrumbs. Serve immediately with some lemon wedges.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 42,
    recipeImage: "",
    recipeTitle: "Monkfish Cooked in the Style of Lamb",
    servingSize: "4",
    totalTime: "45 minutes",
    dailyMeal: "lunch dinner",
    protein: "seafood fish",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "4",
        unit: "",
        name: "Garlic cloves (large)",
        prep: "peeled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1",
        unit: "",
        name: "Monkfish tail (large)",
        prep: "bone in, skinned and trimmed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Rosemary sprig",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1",
        unit: "",
        name: "Shallot (large)",
        prep: "peeled and chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "150 mL",
        unit: "",
        name: "Dry white wine",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "4 tbsp",
        unit: "",
        name: "Crème fraîche",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Cut each clove of garlic (4) into 4 slices. Cut little incisions in the fish and push a sliver of garlic and a few rosemary needles into each one. Preheat the oven to 430˚F/220˚C/Fan 200˚C/Gas 7.",
      },
      {
        id: 2,
        instruction:
          "Rub the fish with olive oil and season it well. Heat a tablespoonn of oil in a roasting tin on the hob, add the fish and sear it on all sides. Place the tin in the preheated oven and roast the fish for 15 minutes. Remove and take the fish out of the tin, then set it aside to rest in a warm place for 10 minutes.",
      },
      {
        id: 3,
        instruction:
          "While the fish is resting, make the sauce. Place the roasting tin over a high heat, add the shallot and cook until it's just starting to coulur. Add the wine (150 mL) and any juices that have run from the resting fish and boil for 2-3 minutes. Add the crème fraîche (4 tbsp), then bring the sauce back to the boil and check the seasoning.",
      },
      {
        id: 4,
        instruction:
          "Take the fish to the table to carve into protions and serve it with the sauce.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 41,
    recipeImage: "",
    recipeTitle: "Beef Patties Topped with Eggs",
    servingSize: "4",
    totalTime: "30 minutes",
    dailyMeal: "lunch dinner",
    protein: "beef",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "favorite comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "2 tbsp",
        unit: "",
        name: "Vegetable oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1",
        unit: "",
        name: "Large onion",
        prep: "peeled and sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1 tsp",
        unit: "",
        name: "Sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2 tsp",
        unit: "",
        name: "Red wine vinegar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "650 G",
        unit: "",
        name: "Beef",
        prep: "minced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tbsp",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "4",
        unit: "",
        name: "Eggs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Heat a tablespoon of the oil in a pan, add the onion (1) and sugar (1 tsp) and season with salt annd pepper. Cook the onion over a medium heat until it's nicely caramelised, then stir in the vinegar (2 tsp). Remove the onion from the pan and set it aside.",
      },
      {
        id: 2,
        instruction:
          "Season the beef (650 G) and shape it into 4 neat patties. Heat the remaining oil (1 tbsp) in the pan. Sear the patties on both sides to brown them well, then continue to cook for 6-8 minnutes for pink meat.",
      },
      {
        id: 3,
        instruction:
          "Heat the butter in a separate frying pan and crack in the eggs (4). Cover the pan with a lid or some foil to create a little steam and cook the eggs gently until the whites are set but the yolks are still runny.",
      },
      {
        id: 4,
        instruction: "Serve the patties topped with some caramelised onion and a fried egg.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 40,
    recipeImage: "",
    recipeTitle: "Prok Chops with Prunes",
    servingSize: "4",
    totalTime: "45 minutes",
    dailyMeal: "dinner",
    protein: "pork",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "100 G",
        unit: "",
        name: "Pitted prunes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1 tsp",
        unit: "",
        name: "Caster sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1/2",
        unit: "",
        name: "Cinnamon stick",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Star anise",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "200 mL",
        unit: "",
        name: "Red wine",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tbsp",
        unit: "",
        name: "Vegetable oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "4",
        unit: "",
        name: "Pork chops",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "2 tbsp",
        unit: "",
        name: "Brandy",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "125 mL",
        unit: "",
        name: "Brown chicken stock",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Place the prunes (100 G) in a pan with the sugar(1 tsp), spices and red wine (200 mL). Simmer them for 10 minutes, then remove the pan from the heat, cover it and set it aside to cool. ",
      },
      {
        id: 2,
        instruction:
          "Preheat the oven to 400˚F/200˚C/Fan 180˚C/Gas 6. Heat the oil (1 tbsp) in an ovenproof pan, season the chops (4) and cook them over a high heat until brown on both sides. Place them in nthe oven for 10 minutes or until cooked through, depending on the thickness of the chops. Remove them and leave them to rest in a warm place.",
      },
      {
        id: 3,
        instruction:
          "To make the sauce, pour the brandy (2 tbsp) into the pan and add 200 mL of the liquid from the prunes. Boil until reduced by half, then add the stock (125 mL) and continue to simmer until you have a syrupy sauce.",
      },
      {
        id: 4,
        instruction:
          "Reheat the prunes in the remaining wine and spices and serve the chops with the sauce and prunes.",
      },
      {
        id: 5,
        instruction: "",
      },
      {
        id: 6,
        instruction: "",
      },
      {
        id: 7,
        instruction: "",
      },
      {
        id: 8,
        instruction: "",
      },
      {
        id: 9,
        instruction: "",
      },
      {
        id: 10,
        instruction: "",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 39,
    recipeImage: "",
    recipeTitle: "Basque-style Chicken",
    servingSize: "4",
    totalTime: "65 minutes",
    dailyMeal: "dinner",
    protein: "chicken poultry",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "favorite",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "12",
        unit: "",
        name: "New potatos",
        prep: "scrubbed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "4",
        unit: "",
        name: "Chicken legs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1 tbsp",
        unit: "",
        name: "Smoked paprika",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "4 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2",
        unit: "",
        name: "Peppers (any colors)",
        prep: "halved and seeded",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "2",
        unit: "",
        name: "Onions",
        prep: "peeled and thinly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "6",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "3",
        unit: "",
        name: "Bay leaves",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "2",
        unit: "",
        name: "Thyme sprigs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "200 mL",
        unit: "",
        name: "White wine",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "1 tbsp",
        unit: "",
        name: "Piment d'espelette or Chilli flakes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 12,
        quantity: "4",
        unit: "",
        name: "Large tomatoes",
        prep: "peeled and diced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 13,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Cut the potatoes (12) in half, put them in a pan of salted water and bring to the boil. Cook them for 10 minutes, then drain and set aside.",
      },
      {
        id: 2,
        instruction:
          "Joint the chicken legs (4) into thighs and drumsticks - or ask your butcher to do this for you. Season them with salt and smoked paprika (1 tbsp). Heat the oil (4 tbsp) in an oven proof pan or a flameproof casserole dish and fry the chicken pieces until golden brown on both sides. Remove them from the pan annd set them aside.",
      },
      {
        id: 3,
        instruction:
          "Slice the pepers (2) into long strips and fry them in the same pan until tender, then add the onions (2), garlic (6) and par-boiled potatoes. Cook them over a medium heat for 5-6 minutes. Preheat the oven to 400˚F/200˚C/Fan 180˚C/Gas 6.",
      },
      {
        id: 4,
        instruction:
          "Tie the bay leaves (3) and thyme sprigs (2) together and add them to the pan along with the wine (200 mL) and piment d'espelette (1 tbsp) or chilli flakes. Add extra chilli if you like your food really spicy.",
      },
      {
        id: 5,
        instruction:
          "Add the tomatoes (4), then put the chicken and any juices back into the pan and stir gently. Put a lid on the pan or cover it tightly with foil and place it in the oven for 30 minutes or until the chicken juices run clear. Check the seasoning, then serve or set aside to enjoy later.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 38,
    recipeImage: "",
    recipeTitle: "Stuffed Tomatoes",
    servingSize: "8",
    totalTime: "60 minutes",
    dailyMeal: "lunch dinner",
    protein: "beef pork",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "favorite comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "8",
        unit: "",
        name: "Beef tomatoes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "4",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and very finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2",
        unit: "",
        name: "Onions",
        prep: "peeled and very finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "100 g",
        unit: "",
        name: "Breadcrumbs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1",
        unit: "",
        name: "Egg",
        prep: "beaten",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "4 tbsp",
        unit: "",
        name: "Parsley",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "600 g",
        unit: "",
        name: "Beef",
        prep: "minced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "200 g",
        unit: "",
        name: "Pork",
        prep: "minced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Take the tomatoes (8) and cut a slice, about 5 milimeters thick, from the top of each one. Set these lids aside. Carefully remove all the seeds and water from the inside. Sprinkle a little salt inside the tomatoes, turn them upside down and leave them to drain for 20 minutes. Preheat the oven to 400˚F/200˚C/Fan 180˚C/Gas 6.",
      },
      {
        id: 2,
        instruction:
          "Mix the garlic (4 cloves) and onions (2) with the breadcrumbs (100 g), egg (1) and parsley (4 tbsp). Season the mixture well and then work in the meats until well mixed. Stuff the tomatoes with the filling and put the lids on top. Place the tomatoes in a roasting tin and drizzle them with olive oil. Bake them in the preheated oven for 40 minutes.",
      },
      {
        id: 3,
        instruction: "Serve with rice or bread to soak up all the juices or just with a salad.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 37,
    recipeImage: "",
    recipeTitle: "Mussels with Beer",
    servingSize: "4",
    totalTime: "35 minutes",
    dailyMeal: "lunch dinner",
    protein: "seafood shellfish",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1.6 kG",
        unit: "",
        name: "Mussels",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "340 mL",
        unit: "",
        name: "Beer (light lager or wheat or fruit beer)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2",
        unit: "",
        name: "Shallots",
        prep: "peeled annd finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2 tsp",
        unit: "",
        name: "Cracked black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "4 tbsp",
        unit: "",
        name: "Crème fraîche",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Wash the mussels and scrape off the beards and any barnacles. Discard any mussels that don't close when they're tapped.",
      },
      {
        id: 2,
        instruction:
          "Heat a large pan until very hot, then add the beer (340 mL), shallots (2), garlic (2 cloves) and cracked pepper (2 tsp), followed by the mussels. Cover the pan with a tight-fitting lid, then give the mussels a stir after 2 minutes.",
      },
      {
        id: 3,
        instruction:
          "The mussels should take 6-7 minutes to cook. Drain them, reserving the liquid. Discard any mussels that don't open.",
      },
      {
        id: 4,
        instruction:
          "Tip the cooking liquor back into the pan and bring it to the boil, then add the crème fraîche (4 tbsp) and simmer for a further 5 minutes. Add the mussels, then serve.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 36,
    recipeImage: "",
    recipeTitle: "Tuna Steaks Antiboise",
    servingSize: "4",
    totalTime: "30 minutes",
    dailyMeal: "dinner",
    protein: "seafood fish",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "2",
        unit: "",
        name: "Lemons",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "4 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "4",
        unit: "",
        name: "Tuna steaks (120-160 g each)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1 tbsp",
        unit: "",
        name: "Pine nuts",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2",
        unit: "",
        name: "Medium red tomatoes",
        prep: "peeled, seeded and diced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1",
        unit: "",
        name: "Garlic clove",
        prep: "peeled and chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "2 tbsp",
        unit: "",
        name: "Black olives",
        prep: "pitted and diced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "1 tbsp",
        unit: "",
        name: "Capers in vinegar",
        prep: "drained",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "1",
        unit: "",
        name: "Shallot",
        prep: "peeled and finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "Handful",
        unit: "",
        name: "Basil leaves",
        prep: "torn",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Peel the lemons (2), removing all the white pith, and divide them into segments. Do this over a bowl so you collect any juice.",
      },
      {
        id: 2,
        instruction:
          "Rub a little oil over the steaks and season them with salt and pepper. Place a pan over a high heat and when it's hot, add the tuna steaks. Sear them until they're nicely browned - 2 minutes should be enough, depending on the thickness of the steaks - then flip them over and cook them for a further 2 minutes. Take the steaks out of the pan and keep them warm.",
      },
      {
        id: 3,
        instruction:
          "Toast the pine nuts (1 tbsp) in a dry pan, then add the tomatoes (2), lemon segments and juice, garlic (1 clove), olives (2 tbsp), capers (1 tbsp), shallot and 2 tablespoons of water and warm everything through. Add the torn basil leaves (handful) and serve the sauce warm with the tuna.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 35,
    recipeImage: "",
    recipeTitle: "Pasta with Wild Mushrooms",
    servingSize: "4",
    totalTime: "20 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "favorite comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "2 tbsp",
        unit: "",
        name: "Vegetable oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "400 g",
        unit: "",
        name: "Mushrooms (mixed)",
        prep: "cleaned and trimmed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Shallot",
        prep: "peeled and finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1 tsp",
        unit: "",
        name: "Thyme leaves",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "2 tbsp",
        unit: "",
        name: "Brandy",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "4 tbsp",
        unit: "",
        name: "Crème fraîche",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "300 g",
        unit: "",
        name: "Dried egg pasta",
        prep: "such as Tagliatelle",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Heat the oil (2 tbsp) in a pan and fry the mushrooms (400 g) until they have taken on a little colour. Add the shallot, garlic (2 cloves) and thyme (1 tsp), then season with salt and pepper and take the pan off the heat.",
      },
      {
        id: 2,
        instruction:
          "Pick out about a third of the best-looking mushrooms and set them aside. Put the rest of the mushrooms in a blender, add the brandy (2 tbsp) and crème fraîche (4 tbsp), then blend until smooth.",
      },
      {
        id: 3,
        instruction:
          "Meanwhile, bring a pan of salted water to the boil and cook the pasta (300 g) according to the packet instructions.",
      },
      {
        id: 4,
        instruction:
          "Drain the pasta, but do not rinse it, then tip it back in the pan. Stir in the mushroom purée and check the seasoning. Serve at once, topped with the reserved whole mushrooms.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 34,
    recipeImage: "",
    recipeTitle: "Pasta with Prawns & Pistou",
    servingSize: "4",
    totalTime: "30 minutes",
    dailyMeal: "lunch dinner",
    protein: "seafood shellfish",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "favorite",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "16",
        unit: "",
        name: "Cherry tomatoes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "320 g",
        unit: "",
        name: "Dried egg pasta",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "160 g",
        unit: "",
        name: "Prawns",
        prep: "cooked and peeled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "6 tbsp",
        unit: "",
        name: "Pistou",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Preheat the oven to 400˚F/200˚C/Fan 180˚C/Gas 6. Cut the tomatoes (16) in half and put them in a roasting tin. Season them with salt and pepper and drizzle with a little olive oil, then cook them in the oven for 20 minutes.",
      },
      {
        id: 2,
        instruction: "Boil the pasta (320 g) in plenty of salted water until cooked.",
      },
      {
        id: 3,
        instruction:
          "Drain the pasta, then tip it back into the pan. Add the prawns (160 g) and roasted tomatoes, then stir in the pistou (6 tbsp) and serve at once.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 33,
    recipeImage: "",
    recipeTitle: "Rice with Peppers, Basque Style",
    servingSize: "6",
    totalTime: "45 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian vegan",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "side dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "3 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "plus extra to serve",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2",
        unit: "",
        name: "Onions",
        prep: "peeled and sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "3",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "6",
        unit: "",
        name: "Plum tomatoes",
        prep: "peeled, seeded and thinly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "3",
        unit: "",
        name: "Red peppers",
        prep: "seeded, and thinly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tsp",
        unit: "",
        name: "Thyme leaves",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "2 tsp",
        unit: "",
        name: "Smoked paprika",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "2 tsp",
        unit: "",
        name: " Piment d'espelette, or Chilli flakes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "400 g",
        unit: "",
        name: "Spanish short-grain rice",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "800 mL",
        unit: "",
        name: "Vegetable stock",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "4 tbsp",
        unit: "",
        name: "Parsley",
        prep: "coarsely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 12,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Preheat the oven to 400˚F/200˚C/Fan 180˚C/Gas 6. Heat the olive oil (3 tbsp) in a large ovenproof pan, then add the onions (2) and garlic (3) and cook them gently until soft.",
      },
      {
        id: 2,
        instruction:
          "Add the tomatoes (6) and cook for 5 minutes, then add the peppers (3), thyme (1 tsp), paprika (2 tsp) and piment d'espelette (2 tsp) or chilli flakes (add more chilli if you like your food spicy), followed by the rice (400 g). Continue to cook for another 5 minutes while stirring to coat the rice with the tomatoes and spices.",
      },
      {
        id: 3,
        instruction:
          "Pour in the stock (800 mL), season and bring to the boil. Cover the pan, place it in the oven and cook for 25-30 minutes. Fluff the rice with a fork, then serve garnished with parsly (4 tbsp) and a little extra oil.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 32,
    recipeImage: "",
    recipeTitle: "Lentils Moroccan Style",
    servingSize: "4",
    totalTime: "50 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian vegan",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "side dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "240 g",
        unit: "",
        name: "Brown lentils",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "4 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Medium onion",
        prep: "peeled and chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "4",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1 tbsp",
        unit: "",
        name: "Ras-el-hanout",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tsp",
        unit: "",
        name: "Cumin seeds",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "4",
        unit: "",
        name: "Large tomatoes",
        prep: "peeled, seeded and roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "350 mL",
        unit: "",
        name: "Vegetable stock",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "2 tbsp",
        unit: "",
        name: "Almonds",
        prep: "flaked",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "1 bunch",
        unit: "",
        name: "Coriander",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Rinse the lentils (240 g) and check them over for stones, then put them in a large pan and add enough water to cover. Bring to the boil and cook the lentils for 15 minutes.",
      },
      {
        id: 2,
        instruction:
          "Rinse and dry the pan, then heat the oil (4 tbsp) and add the onion (1) and garlic (4 cloves). Cook them gently until tender, stirring often, but don't let them brown.",
      },
      {
        id: 3,
        instruction:
          "Add the spices to the pan and continue to cook for 5 minutes, then add the tomatoes (4) and the drained lentils. Season and add enough vegetable stock to come level with the contents of the pan. Cover and simmer for 20 minutes. Meanwhile, toast the almonds (2 tbsp) in a dry pan.",
      },
      {
        id: 4,
        instruction:
          "When the lentils are ready, add the corainder (1 bunch), then tip everything into a serving bowl and top with the toasted flaked almonds.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 31,
    recipeImage: "",
    recipeTitle: "Crushed Potatoes",
    servingSize: "4",
    totalTime: "30 minutes",
    dailyMeal: "dinner",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "side dish",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "500 g",
        unit: "",
        name: "Waxy potatoes (such as Charlottes)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "100 g",
        unit: "",
        name: "Baby spinach leaves",
        prep: "washed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1 tbsp",
        unit: "",
        name: "Crème fraîche",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "2 tbsp",
        unit: "",
        name: "Chives",
        prep: "snipped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "2 tbsp",
        unit: "",
        name: "Parsley",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Wash the potatoes (500 g) and cook them in a pan of salted water until tender, then drain them and peel off the skins. Put them back in the pan.",
      },
      {
        id: 2,
        instruction:
          "Put the spinach (100 g) in a food processor with the garlic (2 cloves), crème fraîche (1 tbsp), olive oil (2 tbsp) and season with salt and pepper. Blitz until smooth.",
      },
      {
        id: 3,
        instruction:
          "Add the spinach mixture to the potatoes and mix with a fork, crushing the potatoes but keeping them fairly chunky. Warm everything through gently, then add the chives (2 tbsp) and parsley (2 tbsp) and serve.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 30,
    recipeImage: "",
    recipeTitle: "Jerusalem Artichoke & Potato Gratin",
    servingSize: "6",
    totalTime: "90 minutes",
    dailyMeal: "dinner",
    protein: "vegetarian",
    cuisine: "french",
    season: "fall winter",
    course: "side dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1 tbsp",
        unit: "",
        name: "Vegetable oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2 ",
        unit: "",
        name: "Onions",
        prep: "peeled and finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2 tbsp",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "500 g",
        unit: "",
        name: "Waxy potatoes",
        prep: "peeled and sliced 5 mm thick",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "800 g",
        unit: "",
        name: "Jerusalem artichokes",
        prep: "peeled and sliced 5 mm thick",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "4",
        unit: "",
        name: "Bay leaves",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "350 mL",
        unit: "",
        name: "White chicken stock",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Heat the oil (1 tbsp) in a pan and gently cook the onions (2) and garlic (2) until soft. Preheat the oven to 425˚F/220˚C/Fan 200˚C/Gas 7.",
      },
      {
        id: 2,
        instruction:
          "Lightly grease an ovenproof dish with some of the butter (2 tbsp). Add layer of potatoes (500 g) and artichoke slices (800 g), followed by a couple of bay leaves (4) and half the onions. Season with salt and pepper. Repeat the layers, then pour over the stock (350 mL). Press the layers down and dot with the remaining butter.",
      },
      {
        id: 3,
        instruction:
          "Cover the dish with foil and cook in the preheated oven for 30 minutes. Turn the heat down to 400˚F/200˚C/Fan 180˚C/Gas 6, remove the foil and cook for a further 45 minutes.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 29,
    recipeImage: "",
    recipeTitle: "Sautéed New Potatoes",
    servingSize: "4",
    totalTime: "30 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "side dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "240 g",
        unit: "",
        name: "New potatoes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "8",
        unit: "",
        name: "Garlic cloves",
        prep: "unpeeled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "",
        unit: "",
        name: "Good pinch of salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1 tbsp",
        unit: "",
        name: "Vegetable oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1 tbsp",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1",
        unit: "",
        name: "Thyme sprig",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Scrub the potatoes (240 g) well and place them in a pan with the garlic cloves and a good pinch of salt. Add water to cover, then bring to the boil and simmer the potatoes for 2-4 minutes.",
      },
      {
        id: 2,
        instruction:
          "Drain the potatoes and when they are cool enough to handle, cut them in half. Set the garlic aside.",
      },
      {
        id: 3,
        instruction:
          "Heat the oil (1 tbsp) in the frying pan and cook the potatoes over a high heat until browned, then flip them over. Turn the heat down and add the garlic (8 cloves), butter (1 tbsp), and thyme (1 sprig). Cook the potatoes for 15 minutes or until tender, tossing them frequently.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 28,
    recipeImage: "",
    recipeTitle: "Baked Tomatoes Provençal",
    servingSize: "4",
    totalTime: "25 minutes",
    dailyMeal: "lunch",
    protein: "vegetarian vegan",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "4",
        unit: "",
        name: "Medium tomatoes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "",
        unit: "",
        name: "Sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "3",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2 tbsp",
        unit: "",
        name: "Breadcrumbs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tbsp",
        unit: "",
        name: "Chopped parsley",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1 tbsp",
        unit: "",
        name: "Thyme leaves",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Preheat the oven to 400˚F/200˚C/Fan 180˚C/Gas 6. Cut the tomatoes (4) in half and sprinkle them with a little sugar.",
      },
      {
        id: 2,
        instruction:
          "Heat a tablesppon of oil in a non-stick pan. When the pan is very hot, place the tomatoes cut-side down in the pan. Do not move them. Leave them to caramelise for about 3 minutes, then remove them and place them cut-side up in an ovenproof dish. Season with salt and black pepper.",
      },
      {
        id: 3,
        instruction:
          "Mix the garlic (3 cloves), breadcrumbs (2 tbsp), parsley (1 tbsp) and thyme (1 tbsp) together and spread the mixture over the tomatoes. Drizzle over the remaininng oil and bake the tomatoes in the oven for 15 minutes.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 27,
    recipeImage: "",
    recipeTitle: "Grilled Asparagus with Hazelnuts",
    servingSize: "4",
    totalTime: "45 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian vegan",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "side dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1",
        unit: "",
        name: "Red onion",
        prep: "peeled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "28",
        unit: "",
        name: "Green asparagus spears",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "100 g",
        unit: "",
        name: "Hazelnuts",
        prep: "skinned",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "4 tbsp",
        unit: "",
        name: "Hazelnut oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tbsp",
        unit: "",
        name: "Red wine vinegar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Slice the onion (1) into very fine rings. Place the rings in a bowl of cold water and leave them to soak for 20 minutes, then drain. This removes the harsh raw flavour of the onion.",
      },
      {
        id: 2,
        instruction:
          "Snap off the woody base of each asparagus spear and peel the stems if you think it necessary. Toss the asparagus in the oil (2 tbsp) to coat all over, then season with a little salt and pepper.",
      },
      {
        id: 3,
        instruction:
          "Heat a griddle pan or a barbecue and cook the asparagus on all sides until charred and tender. It shouldn't take more than nabout 5 minutes - the asparagus should still have a little bite. Set it aside and keep it warm.",
      },
      {
        id: 4,
        instruction:
          "Put the hazelnuts (100 g) in a dry pan and cook them over a medium heat until golden. Keep them moving, as they will burn quite easily otherwise.",
      },
      {
        id: 5,
        instruction:
          "Once the nuts are toasted, place them in a food processor and add the hazelnut oil and vinegar. Season well and blitz to make a coarse paste.",
      },
      {
        id: 6,
        instruction:
          "Drizzle some of the hazelnut mixture over the asparagus and scatter the drained onion slices on top. Serve warm.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 26,
    recipeImage: "",
    recipeTitle: "Chicken Soup with Cheese Croquettes & Truffle",
    servingSize: "4",
    totalTime: "90 miutes",
    dailyMeal: "lunch dinner",
    protein: "chicken poultry",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "6",
        unit: "",
        name: "Jointed chicken wings",
        prep: "cleaned and trimmed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "125 mL",
        unit: "",
        name: "White wine",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Thyme sprig",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "6",
        unit: "",
        name: "Button mushrooms",
        prep: "wiped and sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1 L",
        unit: "",
        name: "White chicken stock",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "250 g",
        unit: "",
        name: "Cooked floury potatoes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "2",
        unit: "",
        name: "Eggs",
        prep: "free-range",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "100 g",
        unit: "",
        name: "Camembert or similar",
        prep: "diced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "2 tbsp",
        unit: "",
        name: "Flour",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "2 tbsp",
        unit: "",
        name: "Breadcrumbs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "",
        unit: "",
        name: "Vegetable oil",
        prep: "for deep-frying",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 12,
        quantity: "2 tbsp",
        unit: "",
        name: "Crème fraîche",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 13,
        quantity: "100 mL",
        unit: "",
        name: "Double cream",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 14,
        quantity: "1",
        unit: "",
        name: "Truffle (optional)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 15,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Place the wings (6) in a pan with the wine (125 mL), thyme (1 sprig), mushrooms (6) and stock (1 L). Bring to the boil and leave to simmer for 30 minutes. Strain the stock into a large bowl and put the wings on a plate. Weigh them down with something heavy to flatten them, then put them in the fridge to chill.",
      },
      {
        id: 2,
        instruction:
          "Pour the strained stock back into the pan and boil it until reduced by a third, then set aside. This is the chicken soup. Remove the bones from the chicken wings and cook the meat on a hot griddle until nice and crisp. Set them aside.",
      },
      {
        id: 3,
        instruction:
          "Mash the potatoes (250 g) well, preferably with a potato ricer, then add one of the eggs and the cheese (100 g). Mix well, then roll the mixture into balls or cylinders. You can make 8 small croquettes or 4 larger ones. Beat the remaining egg in a bowl and put the flour (2 tbsp) and breadcrumbs (2 tbsp) on separate plates. Coat each croquette in flour, then dip it into beaten egg, and finally into the breadcrumbs.",
      },
      {
        id: 4,
        instruction:
          "Half-fill a large pan or a deep-fat fryer with vegetable oil and heat to 350˚F/180˚C. Deep-fry the croquettes for a couple of minutes until golden brown.",
      },
      {
        id: 5,
        instruction:
          "Reheat the soup, add the crème fraîche (2 tbsp) and cream (100 mL), then season. Serve the soup in bowls with a griddled wing and a croquette or two. If you do have a truffle, add a few shavings to each bowl just before serving.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 25,
    recipeImage: "",
    recipeTitle: "Watercress & Crayfish Soup",
    servingSize: "6",
    totalTime: "15-25 minutes",
    dailyMeal: "lunch dinner",
    protein: "seafood fish",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1 tbsp",
        unit: "",
        name: "Butter",
        prep: "plus extra for crayfish",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1",
        unit: "",
        name: "Onion",
        prep: "peeled and thinly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Large potato",
        prep: "peeled and thinly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "400 g",
        unit: "",
        name: "Watercress",
        prep: "washed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1.4 L",
        unit: "",
        name: "Water",
        prep: "just-boiled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "300 g",
        unit: "",
        name: "Crayfish (cooked or raw)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "3 tbsp",
        unit: "",
        name: "Single cream",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Melt the tablespoon of butter in a pan and gently cook the onion and potato until soft, stirring frequently. Turn up the heat, add the watercress (400 g) and season with salt and pepper, then pour in the water.",
      },
      {
        id: 2,
        instruction:
          "Bring the water back to the boil and simmer for 3-5 minutes. Blitz the soup in a blender or food processor until smooth, then pass it through a fine sieve.",
      },
      {
        id: 3,
        instruction:
          "If you are using cooked crayfish, crack them open and gently heat them through in a pan with a little butter. Divide them between the soup bowls, then add the hot soup and a small drizzle of cream.",
      },
      {
        id: 4,
        instruction:
          "If you are cooking your ownn crayfish, bring a large pan of salted water to the boil. Add the crayfish (300 g), cover the pan and bring back to the boil. Cook for 3 minutes, then drain. When the crayfish are cool enough to handle, remove the shells and serve as before. Keep the crayfish shells for making a stock or sauce.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 24,
    recipeImage: "",
    recipeTitle: "Sweetcorn & Brown Shrimp Soup",
    servingSize: "6",
    totalTime: "45 minutes",
    dailyMeal: "lunch dinner",
    protein: "seafood shellfish vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "favorite comfort food",
    authorNote:
      "This was the first recipe that I made for my family out of this book and it was a MASSIVE hit! Simple and makes enough for leftovers the next day (just as delicious the second time around). I feel confident saying that you'll visit this site again simply for this amazing soup!!",
    ingredients: [
      {
        id: 1,
        quantity: "6",
        unit: "",
        name: "Corn on the cob",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2 tbsp",
        unit: "",
        name: "Vegetable oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2",
        unit: "",
        name: "Onions",
        prep: "peeled and thinly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "",
        unit: "",
        name: "Grating of nutmeg",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "3 tbsp",
        unit: "",
        name: "Crème fraîche",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "120 g",
        unit: "",
        name: "Brown shrimps",
        prep: "peeled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "",
        unit: "",
        name: "Smoked paprika",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Remove the husks from the cobs. Take 4 of the cobs and carefully cut off the kernels with a knife and set them aside. Rub a little oil over the remaining 2 cobs and grill them on a hot griddle pan until cooked and nicely charred. Leave them to cool and then cut off the kernels and set them aside separately.",
      },
      {
        id: 2,
        instruction:
          "Heat the remaining oil in a pan and gently cook the onions (2) and raw corn kernels. Once they are soft, add enough water to cover the vegetables by 3-4 cm and season with salt, pepper and nutmeg. Bring to a simmer and cook for 20 minutes. Add the crème fraîche (3 tbsp) and blitz the soup in a blender or food processor until smooth. If you want an extra-smooth soup, pass it through a fine sieve.",
      },
      {
        id: 3,
        instruction:
          "Divide the shrimp between warm bowls, then pour the hot soup over them. Sprinkle the charred corn kernels on top and add a little smoked paprika.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 23,
    recipeImage: "",
    recipeTitle: "Purple Potato Soup",
    servingSize: "6",
    totalTime: "30 minutes",
    dailyMeal: "lunch dinnner",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1 tbsp",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1",
        unit: "",
        name: "Leek (white part only)",
        prep: "cleaned and thinly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "750 g",
        unit: "",
        name: "Potatoes (violetta, purple majesty, peruvian purple or edzell blue)",
        prep: "peeled and diced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Bouquet garni",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1.5 L",
        unit: "",
        name: "chicken or vegetable stock",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "",
        unit: "",
        name: "Grating of nutmeg",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "4 tbsp",
        unit: "",
        name: "Single cream",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Melt the butter (1 tbsp) in a large pan, add the leak (1) and sweat it until softened but not browned.",
      },
      {
        id: 2,
        instruction:
          "Add the potatoes (750 g), bouquet garni and stock (1.5 L), then season well with salt, pepper and a grating of nutmeg. Simmer for 20 minutes or until the potatoes are soft. Remove the bouquet garni and blitz the soup in a blender or food processor until smooth.",
      },
      {
        id: 3,
        instruction: "Serve with a little cream drizzled on top of each serving.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 22,
    recipeImage: "",
    recipeTitle: "Chickpea & Harissa Soup",
    servingSize: "6",
    totalTime: "40 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian vegan",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "400 g can",
        unit: "",
        name: "Chickpeas",
        prep: "drained and rinsed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1",
        unit: "",
        name: "Medium onion",
        prep: "peeled and chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Bay leaf",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "",
        unit: "",
        name: "Pinch of salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "100 mL",
        unit: "",
        name: "Good olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "",
        unit: "",
        name: "Juice of 2 lemons and zest of 1",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "",
        unit: "",
        name: "Small bunch each of coriander, mint and flatleaf parsley",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "1 tbsp",
        unit: "",
        name: "Harissa paste",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "",
        unit: "",
        name: "Salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Put the chickpeas (400 g) in a pan and cover them with cold water, then add the chopped onion (1) and bay leaf (1). Season with salt, bring to a simmer and leave to cook for about 10 minutes.",
      },
      {
        id: 2,
        instruction:
          "Remove the bay leaf, add 3 tablespoons of the oil and half the lemon juice (1 lemon), then blitz the soup in a blender or food processor until smooth.",
      },
      {
        id: 3,
        instruction:
          "Pick the leaves from the bunches of coriander, mint and parsley and rinse them in iced water. Dress them with a little of the olive oil, the rest of the lemon juice (1 lemon) and the lemon zest. Mix the harissa (1 tbsp) with the remaining oil (100 mL).",
      },
      {
        id: 4,
        instruction:
          "Pour the soup into bowls, drizzle over as much harissa as you like and top each bowlful with some herb salad.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 21,
    recipeImage: "",
    recipeTitle: "Roasted Tomato Soup",
    servingSize: "6",
    totalTime: "105 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "favorite comfort food",
    authorNote:
      "My family absolutely loves this soup! It's a go-to for weekends, rainy days and snow days. Pair this soup with a grilled cheese sandwich of country bread and Emmemtal for a French twist on a comfort food classic.",
    ingredients: [
      {
        id: 1,
        quantity: "18",
        unit: "",
        name: "Tomatoes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2",
        unit: "",
        name: "Red onions",
        prep: "peeled and thickly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "4",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and thickly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Medium red chilli",
        prep: "cut in half",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1 tbsp",
        unit: "",
        name: "Thyme leaves",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "4 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "6",
        unit: "",
        name: "Anchovy fillets",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "1.8 L",
        unit: "",
        name: "Vegetable stock",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Preheat the oven to 400˚F/200˚C/Fan 180˚C/Gas 6. Cut the tomatoes (18) in half and place them in a big bowl with the onions (2), garlic (4), chilli (1) and thyme leaves (1 tbsp). Add the oil annd toss well to coat the tomatoes. Scatter the contents of the bowl into a large roasting tin, maing sure the tomatoes aren't too crowded together.",
      },
      {
        id: 2,
        instruction:
          "Roast the tomatoes in the oven for 1 hour, stirring them a couple of times. The tomatoes should take on some charred edges and give off a lot of moisture. Pour everything, juices and all, into a pan, then add the anchovies (6) and stock (1.8 L) and place over a medium heat.",
      },
      {
        id: 3,
        instruction:
          "Season with salt and pepper, bring to a simmer and cook for 20 minutes, then blitz the soup in a blender or food processor until smooth. For a really silky finish, pass the soup through a fine sieve.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 20,
    recipeImage: "",
    recipeTitle: "Cauliflower Soup",
    servingSize: "6",
    totalTime: "45 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1/2 (about 500 g)",
        unit: "",
        name: "Large cauliflower",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2 tbsp",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Medium potato",
        prep: "peeled and thinly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Leek (white part only)",
        prep: "cleaned and thinly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "500 mL",
        unit: "",
        name: "Milk",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "500 mL",
        unit: "",
        name: "Vegetable stock",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "",
        unit: "",
        name: "Grating of nutmeg",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "200 g",
        unit: "",
        name: "Purple and/or golden cauliflower",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "2 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "1/2 tbsp",
        unit: "",
        name: "Red wine vinegar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction: "Chop the cauliflower (500 g) into small pieces, stalks included.",
      },
      {
        id: 2,
        instruction:
          "Melt the butter (2 tbsp) in a large pan and add the cauliflower, potato (1 medium) and leek (1). Cook them gently over a medium heat for 15 minutes but don't allow them to colour.",
      },
      {
        id: 3,
        instruction:
          "Season the vegetables with salt and pepper, then add the milk (500 mL), stock (500 mL) and a grating of nutmeg. Bring the soup to a simmer and cook for 20 minutes, then blitz in a food processor or blender until smooth. Pass the soup through a fine sieve.",
      },
      {
        id: 4,
        instruction:
          "Cut the coloured cauliflower into little florets. Season them with oil (2 tbsp), vinegar (1/2 tsp) and a touch of salt and then sprinkle some over each searving.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 19,
    recipeImage: "",
    recipeTitle: "Vegetable Soup",
    servingSize: "6",
    totalTime: "30 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian vegann",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "4 tbsp",
        unit: "",
        name: "Vegetable oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1",
        unit: "",
        name: "Leek",
        prep: "cleaned and chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "250 g",
        unit: "",
        name: "Cabbage",
        prep: "finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2",
        unit: "",
        name: "Carrots",
        prep: "peeled and cut into 1 cm dice",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2",
        unit: "",
        name: "Turnips",
        prep: "peeled and cut into 1 cm dice",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "200 g",
        unit: "",
        name: "Potatoes",
        prep: "peeled and cut into 1 cm dice",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "2",
        unit: "",
        name: "Celery sticks",
        prep: "diced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "1",
        unit: "",
        name: "Bouquet garni",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "3 L",
        unit: "",
        name: "Vegetable stock (or water)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "4 tbsp",
        unit: "",
        name: "Parsley",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Heat the oil (4 tbsp) in a large pan. Add the vegetables and cook them gently for 10 minutes, stirring regularly. Do not all them to colour.",
      },
      {
        id: 2,
        instruction:
          "Add the bouquet garni, season with salt and pepper, then pour in the vegetable stock (3 L) - or you can use water. Bring to the boil and then gently simmer the soup for 20 minutes to reduce the liquid. Sprinkle over the chopped parsley (4 tbsp) and serve.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 18,
    recipeImage: "",
    recipeTitle: "Spinach Soup",
    servingSize: "4",
    totalTime: "30 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian vegan",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "200 g",
        unit: "",
        name: "Potatoes",
        prep: "peeled and diced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1",
        unit: "",
        name: "White onion",
        prep: "peeled and chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Garlic clove",
        prep: "peeled and chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "",
        unit: "",
        name: "Grating of nutmeg",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "300 g",
        unit: "",
        name: "Spinach",
        prep: "washed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "4 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Put the potatoes (200 g), onions (1) and garlic (1) in a pan, add 600 mL of water and place over a medium heat. Season with salt, pepper and a grating of nutmeg, then simmer until the potatoes are cooked.",
      },
      {
        id: 2,
        instruction:
          "Add the spinach (300 g) and stir it in, then simmer for 5 minutes. Stir in the oil (4 tbsp), then blitz the soup in a food processor or blender until smooth.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 17,
    recipeImage: "",
    recipeTitle: "Rice Salad Niçoise",
    servingSize: "4",
    totalTime: "40 minutes",
    dailyMeal: "lunch",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall",
    course: "side dish",
    keywords: "favorite",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "200 g",
        unit: "",
        name: "Long-grain rice",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2",
        unit: "",
        name: "Red peppers",
        prep: "cut in half",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "6 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2 tbsp",
        unit: "",
        name: "Red wine vinegar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "4",
        unit: "",
        name: "Salted anchovies",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tbsp",
        unit: "",
        name: "Capers",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "300 g",
        unit: "",
        name: "Canned tuna in oil",
        prep: "drained and flaked",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "100 g",
        unit: "",
        name: "Pitted olives (green and black)",
        prep: "roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "2",
        unit: "",
        name: "Spring onions",
        prep: "thinly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "100 g",
        unit: "",
        name: "Baby spinach leaves",
        prep: "washed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Put the rice (200 g) in a pan with plenty of water. Add salt, then bring to the boil and cook the rice for 25 minutes or until tender. Drain the rice well and spread it out on a plate so it cools quickly.",
      },
      {
        id: 2,
        instruction:
          "Put the peppers (2), skin-side up, under a hot grill until blackened and charred. Leave them to cool, then peel off the skins and cut the flesh into thin strips. Discard the seeds and any white membrane.",
      },
      {
        id: 3,
        instruction:
          "Whisk the oil (6 tbsp), vinegar (2 tbsp), anchovies (4) and capers (1 tbsp) together to make a dressing. Season with pepper and a little salt - not too much because of the anchovies.",
      },
      {
        id: 4,
        instruction:
          "Put the rice in a serving dish and add the flaked tuna (300 g), pepper strips, olives (100 g), spring onions (2) and spinach leaves (100 g). Add the dressing just before serving and toss.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 16,
    recipeImage: "",
    recipeTitle: "Spinach & Smoked Bacon Salad",
    servingSize: "4",
    totalTime: "30 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian vegan pork",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "side dish",
    keywords: "favorite",
    authorNote:
      "One of my favorite salads on this list. Simple, easy to make, pairs with pretty much everything, and BACON!",
    ingredients: [
      {
        id: 1,
        quantity: "180 g",
        unit: "",
        name: "Baby leaf spinach",
        prep: "washed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "120 g",
        unit: "",
        name: "Smoked bacon or Ventrèche",
        prep: "diced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1 tsp",
        unit: "",
        name: "Dijon mustard",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1 tbsp",
        unit: "",
        name: "Red wine vinegar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1",
        unit: "",
        name: "Shallot",
        prep: "sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "",
        unit: "",
        name: "Freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Wash the spinach (180 g) and dry it well, then pile it all into a salad bowl.",
      },
      {
        id: 2,
        instruction:
          "Put the diced bacon or ventrèche (120 g) in a warm frying pan to render the fat, then gradually increase the temperature to crisp up the bacon. Take the pan off the heat, then add the mustard (1 tsp), vinegar (1 tbsp) and oil (1 tbsp) to make the dressing and season with pepper - you shouldn't need salt because of the salty bacon.",
      },
      {
        id: 3,
        instruction:
          "Pour the bacon and dressing mixture over the spinach and sprinkle the sliced shallot on top.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 15,
    recipeImage: "",
    recipeTitle: "Mushroom Salad with Emmental & Herbs",
    servingSize: "4",
    totalTime: "20 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "side dish",
    keywords: "favorite",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "220 g",
        unit: "",
        name: "Mushrooms",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2 tbsp",
        unit: "",
        name: "Lemon juice",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Garlic clove",
        prep: "peeled and finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "4 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2 tbsp",
        unit: "",
        name: "Parsley",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tbsp",
        unit: "",
        name: "Thyme leaves",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1 tbsp",
        unit: "",
        name: "Tarragon",
        prep: "roughly chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "1 tbsp",
        unit: "",
        name: "Basil",
        prep: "snipped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "60 g",
        unit: "",
        name: "Emmental cheese (or Gruyère)",
        prep: "very thinly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Wash the mushrooms (220 g) and slice them really thinly. Put them in a bowl and toss them with the lemon juice, then season with salt and pepper.",
      },
      {
        id: 2,
        instruction:
          "Mix the finely chopped garlic (1 clove) with the oil (4 tbsp) and herbs, pour this mixture on to the mushrooms and toss everything well again.",
      },
      {
        id: 3,
        instruction: "Just before serving, add the slices of cheese on top of the salad.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 14,
    recipeImage: "",
    recipeTitle: "Celeria Salad",
    servingSize: "6",
    totalTime: "30 minutes; 24 hours",
    dailyMeal: "lunch dinner",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall",
    course: "side dish",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1 (about 400 g)",
        unit: "",
        name: "Celeriac",
        prep: "peeled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2 tbsp",
        unit: "",
        name: "Light mayonnaise",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2 tbsp",
        unit: "",
        name: "Crème fraîche",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1 tbsp",
        unit: "",
        name: "Wholegrain mustard",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "",
        unit: "",
        name: "Juice of 1 lemon",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1",
        unit: "",
        name: "Free-range egg",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "1 tbsp",
        unit: "",
        name: "Dijon mustard",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "1 tbsp",
        unit: "",
        name: "White wine vinegar or lemon juice",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "120 g",
        unit: "",
        name: "Greek-style yoghurt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "200 mL",
        unit: "",
        name: "Sunflower oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Using a mandolin, cut the celeriac into fine matchsticks. You could grate the celeriac if you like, but I think it's nice to have the long matchsticks for texture.",
      },
      {
        id: 2,
        instruction:
          "Put the celeriac in a bowl, add the remaining ingredients and season with salt and pepper. Cover the bowl and put the salad in the fridge for 24 hours. This salad keeps well for up to a week.",
      },
      {
        id: 3,
        instruction:
          "Classic mayonnaise is made with egg yolks only, but I find using the white as well and adding some yoghurt makes a lighter sauce.",
      },
      {
        id: 4,
        instruction:
          "Crack the egg into a food processor, then add the mustard (1 tbsp), vinegar (1 tbsp) and yoghurt (120 g). Season with salt and pepper. Start to blend, then begin drizzling in the oil until the mixture emulsifies.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 13,
    recipeImage: "",
    recipeTitle: "Creamed Cucumber Salad",
    servingSize: "4",
    totalTime: "45 minutes",
    dailyMeal: "lunch",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall",
    course: "side dish",
    keywords: "favorite",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "2",
        unit: "",
        name: "Medium cucumbers",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2 tbsp",
        unit: "",
        name: "Coarse sea salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2 tbsp",
        unit: "",
        name: "Crème fraîche",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "",
        unit: "",
        name: "Juice of 1 lemon",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tbsp",
        unit: "",
        name: "Curly parsley",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "",
        unit: "",
        name: "Freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Peel and core the cucumbers, then cut them crossways into slices about 5 milimetes thick.",
      },
      {
        id: 2,
        instruction:
          "Put the slices in a colander with the coarse salt (2 tbsp), mix and leave them to marinate for at least 30 minutes. The cucumber will give off quite a bit of water, so drain the slices well after marinating and press them to get rid of the moisture.",
      },
      {
        id: 3,
        instruction:
          "Mix the crème fraîche (2 tbsp) with the garlic (2 cloves) and lemon juice (1 lemon) in a bowl, then add the cucumber. Cover the bowl and leave the salad to chill in the fridge - overnight if possible. Just before serving, sprinkle the salad with chopped parsley (1 tbsp) and season it with black pepper.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 12,
    recipeImage: "",
    recipeTitle: "Open Sandwich with Cheese, Apples & Calvados",
    servingSize: "4",
    totalTime: "25 minutes",
    dailyMeal: "lunch",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall",
    course: "main dish",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "2",
        unit: "",
        name: "Apples",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2 tbsp",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1 tbsp",
        unit: "",
        name: "Sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "100 mL",
        unit: "",
        name: "Dry cider",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "4 slices",
        unit: "",
        name: "Bread (Sourdough is best)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tbsp",
        unit: "",
        name: "Crème fraîche",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1 tbsp",
        unit: "",
        name: "Calvados",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "200 g",
        unit: "",
        name: "Cheese (Camembert, Pont l'Evéque or Pavé d'Auge)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "Handful",
        unit: "",
        name: "Bitter salad leaves",
        prep: "washed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Peel one of the apples and cut it into small wedges. Place the wedges in a hot pan with the butter (2 tbsp) and sugar (1 tbsp) and cook until caramelised, then add the cider (100 mL) and boil rapidly until the liquid has completely evaporated. Take the pan off the heat and set aside.",
      },
      {
        id: 2,
        instruction:
          "Toast the bread. Mix the crème fraîche (1 tbsp) with the calvados (1 tbsp), then season with salt and pepper. Spread the mixture on to the slices of toast. Add slices of chesse, the cooked apple and salad leaves. Cut the remaining apple into fine matchsticks and sprinkle them on top.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 11,
    recipeImage: "",
    recipeTitle: "Open Sandwich with Goats' Cheese & Figs",
    servingSize: "4",
    totalTime: "20 minutes",
    dailyMeal: "lunch",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall",
    course: "main dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "4 tbsp",
        unit: "",
        name: "Extra virgin olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "4 slices",
        unit: "",
        name: "Bread (walnut bread is particularly nice here)",
        prep: "1 cm thick",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "6",
        unit: "",
        name: "Fresh figs",
        prep: "cut into quarters",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2 tbsp",
        unit: "",
        name: "Clear honey",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "3 tbsp",
        unit: "",
        name: "Goats' cheese (such as Crottin or Pélardon)",
        prep: "grated",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "Handful",
        unit: "",
        name: "Rocket leaves",
        prep: "washed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "",
        unit: "",
        name: "Freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Drizzle a little of the oil on to the slices of bread and grill them on a hot griddle pan until nicely charred on both sides.",
      },
      {
        id: 2,
        instruction:
          "Put the figs on a baking sheet and drizzle them with the honey. Place them under a hot grill until they're lightly caramelised.",
      },
      {
        id: 3,
        instruction:
          "Spoon the goats' curd on to the slices of griddled bread and divide the figs between them. Top with the grated hard cheese and the rocket leaves. Drizzle on the remaining olive oil and finish with a little pepper.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 10,
    recipeImage: "",
    recipeTitle: "Salami & Cheese Open Sandwich",
    servingSize: "2",
    totalTime: "15 minutes",
    dailyMeal: "lunch",
    protein: "pork",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "2 slices",
        unit: "",
        name: "Sourdough",
        prep: "1 cm thick",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1 tbsp",
        unit: "",
        name: "Parsley",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "5",
        unit: "",
        name: "Cornichons",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2 tbsp",
        unit: "",
        name: "Mayonnaise",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "6-8 thin slices",
        unit: "",
        name: "Emmental cheese",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "6-8 slices",
        unit: "",
        name: "Salami or Saucisson sec",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "",
        unit: "",
        name: "Lettuce leaves",
        prep: "washed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "",
        unit: "",
        name: "Freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "If the bread is super-fresh, there's no need to toast it. Otherwise, toast it lightly.",
      },
      {
        id: 2,
        instruction: "Mix the parsley (1 tbsp) and cornichons (5) with the mayonnaise (2 tbsp).",
      },
      {
        id: 3,
        instruction:
          "Arrange the cheese, salami or saucisson and lettuce leaves on the slices of bread. It's nice to curl the cheese and salami slices slightly to provide some height.",
      },
      {
        id: 4,
        instruction:
          "Dot the mayonnaise mixture over each tartine and season with a little black pepper.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 9,
    recipeImage: "",
    recipeTitle: "Open Sandwich with Beef, Shallots & Watercress",
    servingSize: "4",
    totalTime: "20 minutes",
    dailyMeal: "lunch",
    protein: "beef",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "2",
        unit: "",
        name: "Shallots",
        prep: "peeled and sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "200 mL",
        unit: "",
        name: "Red wine",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1 tbsp",
        unit: "",
        name: "Brown sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2 tbsp",
        unit: "",
        name: "Hazelnut oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "2 tsp",
        unit: "",
        name: "Red wine vinegar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "4 slices",
        unit: "",
        name: "Wholemeal country-style bread",
        prep: "about 1 cm thick",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "2 tbsp",
        unit: "",
        name: "Dijon mustard",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "260 g",
        unit: "",
        name: "Cooked beef",
        prep: "thinly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "1 handful",
        unit: "",
        name: "Watercress",
        prep: "washed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Put the shallots (2) in a pan with the red wine (200 mL) and sugar (1 tbsp), then simmer until the wine has completely evaporated. Set the shallots aside.",
      },
      {
        id: 2,
        instruction:
          "Whisk the hazelnnut oil (2 tbsp) with the vinegar (2 tsp) and season with salt and pepper to make a dressing.",
      },
      {
        id: 3,
        instruction:
          "Toast the bread on both sides, then spread mustard (2 tbsp) over one side of each slice. Add slices of beef and top with the sticky shallots. Toss the watercress with the dressing ans serve with the tartines.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 8,
    recipeImage: "",
    recipeTitle: "Swiss Chard Omelette",
    servingSize: "4",
    totalTime: "20 minutes",
    dailyMeal: "breakfast",
    protein: "egg pork",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "400 g",
        unit: "",
        name: "Baby Swiss chard",
        prep: "washed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "120 g",
        unit: "",
        name: "Pancetta or Ventrèche",
        prep: "diced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Shallot",
        prep: "peeled and chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Garlic clove",
        prep: "peeled and chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 tbsp",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "6-8",
        unit: "",
        name: "Free-range eggs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "50 g",
        unit: "",
        name: "Gruyère or Emmental cheese",
        prep: "grated",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "",
        unit: "",
        name: "Red wine vinegar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Wash the chard well and remove any damaged leaves or stalks. Bring a pan of water to the boil, season it with salt, then add the chard and cook it for 3-4 minutes. Drain and refresh the chard in a bowl of iced water to stop the cooking process. When the chard is cold, drain it again and squeeze out as much moisture as you can. Roughly chop the leaves and stalks.",
      },
      {
        id: 2,
        instruction:
          "Add the pancetta (120 g) or ventrèche to a frying pan over a medium heat and cook until it has rendered some of its fat. Add the shallot (1), garlic (1) and oil (1 tbsp) and cook for 2-3 minutes, then add the chard, season well and fry for another couple of minutes. Tip everything into a bowl.",
      },
      {
        id: 3,
        instruction:
          "Heat the butter in the same frying pan until foaming. Beat the eggs (6-8) in a bowl with the cheese (50 g), then add the chard mixture. Pour this into the pan and stir with a spatula until it starts to set. Cover the pan with a lid and leave the omelette to cook gently for 6-8 minutes until completely set.",
      },
      {
        id: 4,
        instruction:
          "Don't fold this omelette - turn it out on to a plate and cut it into 4 wedges. Sprinkle with a few drops of vinegar and serve at once.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 7,
    recipeImage: "",
    recipeTitle: "Baked Cheese Sandwich",
    servingSize: "4",
    totalTime: "15 minutes",
    dailyMeal: "breakfast lunch",
    protein: "pork",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "comfort food",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "200 g",
        unit: "",
        name: "Grated cheese (Gruyère, Comté, Crottin)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2 tbsp",
        unit: "",
        name: "Dijon Mustard",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "4 tbsp",
        unit: "",
        name: "Crème Fraîche",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Small red onion",
        prep: "finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "",
        unit: "",
        name: "Nutmeg",
        prep: "grated",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "8 slices",
        unit: "",
        name: "Bread",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "8 slices",
        unit: "",
        name: "Ham",
        prep: "cooked",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "",
        unit: "",
        name: "Freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Mix the grated cheese (200 g) with the mustard (2 tbsp), crème fraîche (4 tbsp) and onion and season with nutmeg and black pepper. Preheat the oven to 450˚F/230˚C/Fan 210˚C/Gas 8.",
      },
      {
        id: 2,
        instruction:
          "Lightly toast the bread, then take about a third of the cheese mixture and spread it on to 4 of the slices. Add 2 slices of ham to each one, then some more of the cheese. Top with the remaining slices of bread and spread the rest of the cheese mix over them.",
      },
      {
        id: 3,
        instruction:
          "Put the sandwiches on a baking sheet and bake them in the oven for 10 minutes. If the sandwiches are not brown enough, give them a quick blast under a hot grill.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 6,
    recipeImage: "",
    recipeTitle: "Roast Chicken with Herbs",
    servingSize: "4-6",
    totalTime: "75 minutes",
    dailyMeal: "dinner",
    protein: "chicken poultry",
    cuisine: "french",
    season: "fall winter",
    course: "main dish",
    keywords: "favorite",
    authorNote:
      "I love this recipe! It's easy, tasty and once you have it mastered you can explore various flavour profiles by modifying the herbs. Not to mention, chicken pairs well with pretty much everything!",
    ingredients: [
      {
        id: 1,
        quantity: "1",
        unit: "",
        name: "Lemon",
        prep: "zested and juiced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1 tbsp",
        unit: "",
        name: "Butter",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "3 tbsp",
        unit: "",
        name: "Fromage blanc (light cream cheese)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1 tbsp",
        unit: "",
        name: "Chives",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1 tbsp",
        unit: "",
        name: "Parsley",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1 handful",
        unit: "",
        name: "Rocket (arugula)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "1 tsp",
        unit: "",
        name: "Thyme leaves",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "2 tbsp",
        unit: "",
        name: "Breadcrumbs",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "1",
        unit: "",
        name: "Chicken",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "100 mL",
        unit: "",
        name: "White wine",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 12,
        quantity: "1 tsp",
        unit: "",
        name: "Tomato paste",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 13,
        quantity: "120 mL",
        unit: "",
        name: "Chicken stock",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 14,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Preheat the oven to 460˚F/240˚C/Fan 220˚C/Gas 9. Put the lemon juice and zest, butter (1 tbsp), fromage blanc (3 tbsp), chives (1 tbsp), parsley (1 tbsp), rocket (1 handful), thyme (1 tsp), and breadcrumbs (2 tbsp) in a blender or food processor. Season with salt and pepper, then blitz to make a smooth paste.",
      },
      {
        id: 2,
        instruction:
          "Lightly oil your fingers. Carefully lift the skin away from the breast and legs of the chicken, then slide your fingers under the skin to lossen it. Fill a piping bag with the stuffing and squeeze this under the skin in an even layer.",
      },
      {
        id: 3,
        instruction:
          "You will have some stuffing left, so put this in the cavity of the chicken. Rub the chicken with olive oil and season it, then put it in a roasting tin. Roast the chicken for 20 minutes at the high temperature, then reduce the heat to 400˚F/200˚C/Fan 180˚C/Gas 6 and cook for another 30 minutes. Check that the chicken is done by piercing the thickest part of the leg with a skewer - the juices should run clear.",
      },
      {
        id: 4,
        instruction:
          "Transfer the chicken to a plate or board, tipping any juices from the cavity into the roasting tin. Cover the chicken with foil and leave it to rest for 20 minutes.",
      },
      {
        id: 5,
        instruction:
          "Place the roasting tin on the hob and simmer the cooking juices. Add the wine (100 mL) and tomato paste (1 tsp), then simmer until the liquid is reduced by half. Add the stock (120 mL) and reduce again until the sauce is syrupy. Serve with the chicken.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 5,
    recipeImage: "",
    recipeTitle: "Pasta with Wild Mushrooms",
    servingSize: "4",
    totalTime: "20 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian",
    cuisine: "french",
    season: "fall winter",
    course: "main dish",
    keywords: "favorite",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "2 tbsp",
        unit: "",
        name: "Vegetable oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "400 g",
        unit: "",
        name: "Mixed mushrooms",
        prep: "cleaned and trimmed",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "1",
        unit: "",
        name: "Shallot",
        prep: "peeled and finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "2",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and finely chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1 tsp",
        unit: "",
        name: "Thyme leaves",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "2 tbsp",
        unit: "",
        name: "Brandy",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "4 tbsp",
        unit: "",
        name: "Crème fraîche",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "300 g",
        unit: "",
        name: "Dried egg pasta, such as tagliatelle",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Heat the oil in a pan and fry the mushrooms until they have taken on a little colour. Add the shallot, garlic and thyme (1 tbsp), then season with salt and pepper and take the pan off the heat.",
      },
      {
        id: 2,
        instruction:
          "Pick out about a third of the best-looking mushrooms and set them aside. Put the rest of the mushrooms in a blender, add the brandy (2 tbsp) and crème fraîche (4 tbsp), then blend until smooth.",
      },
      {
        id: 3,
        instruction:
          "Meanwhile, bring a pan of salted water to the boil and cook the pasta according to the packet instructions.",
      },
      {
        id: 4,
        instruction:
          "Drain the pasta, but do not rinse it, then tip it back in the pan. Stir in the mushroom purée and check the seasoning. Serve at once, topped with the reserved whole mushrooms.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 4,
    recipeImage: "",
    recipeTitle: "Stuffed Cauliflower",
    servingSize: "6",
    totalTime: "120 minutes",
    dailyMeal: "dinner",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "",
    authorNote: "",
    ingredients: [
      {
        id: 1,
        quantity: "1 (about 1kG)",
        unit: "",
        name: "Cauliflower",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "200 G",
        unit: "",
        name: "Pork shoulder",
        prep: "boneless",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "100 G",
        unit: "",
        name: "Pork fat",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1 tbsp",
        unit: "",
        name: "Parsley",
        prep: "chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "2",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and chopped",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "2 slices",
        unit: "",
        name: "Air-cured Ham, such as Bayonne",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "200 mL",
        unit: "",
        name: "White wine",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "200 mL",
        unit: "",
        name: "Chicken stock",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 10,
        quantity: "",
        unit: "",
        name: "Tomato coulis",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 11,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Bring a large pan of salted water to the boil and carefully add the whole cauliflower. Cook the cauliflower for 10 minutes, then drain and refresh it a bowl of iced water.",
      },
      {
        id: 2,
        instruction:
          "When the cauliflower is cold, drain it again really well. Remove the outer leaves, but leave the inner ones if they are nice and fresh. Using a small, sharp knife, such as a grapefruit knife, carefully cut out the central core, without breaking off any florets. Don't go too deep.",
      },
      {
        id: 3,
        instruction:
          "Line a bowl with a large piece of oiled foil and put the cauliflower inside, cavity-side up.",
      },
      {
        id: 4,
        instruction:
          "Put the pork shoulder, fat (100 G), parsley (1 tbsp), garlic (2 cloves) and seasoning through the finest plate of a mincer, then mix well. Preheat the oven to 430˚F/220˚C/Fan 200˚C/Gas 7.",
      },
      {
        id: 5,
        instruction:
          "Fill the cavity of the cauliflower with the mince, pushing it into all the little crevices with your hands. Cover the top with the slices of ham (2), then fold over the foil and make sure it is really well sealed.",
      },
      {
        id: 6,
        instruction:
          "Place the cauliflower in a roasting tin, then add the wine (200 mL) and stock (200 mL) to the tin. Cook in the preheated oven for 30 minutes, then carefully open up the foil and continue to cook at 400˚F/200˚C/Fan 180˚C/Gas 6, basting often, for another 45 minutes.",
      },
      {
        id: 7,
        instruction:
          "Gently transfer the cauliflower to a board, then whisk tomato coulis into the roasting juices. Slice the cauliflower and serve with the juices.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 3,
    recipeImage: "",
    recipeTitle: "Roasted Tomato Soup",
    servingSize: "6",
    totalTime: "90 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "main dish",
    keywords: "favorite comfort food",
    authorNote:
      "This recipe is one of my wife's favorites and a classic for the winter months. Pair this soup with a grilled cheese sandwich of country bread and Muenster cheese and you have a comfort-food lunch that can't miss.",
    ingredients: [
      {
        id: 1,
        quantity: "18",
        unit: "",
        name: "Tomatoes",
        prep: "cut in half",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2",
        unit: "",
        name: "Red onions",
        prep: "peeled and thickly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "4",
        unit: "",
        name: "Garlic cloves",
        prep: "peeled and thickly sliced",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "1",
        unit: "",
        name: "Medium red chilli",
        prep: "cut in half",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1 tbsp",
        unit: "",
        name: "Thyme leaves",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "4 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "6",
        unit: "",
        name: "Anchovy fillets",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "1.8 L",
        unit: "",
        name: "Vegetable stock",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "",
        unit: "",
        name: "Salt and freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Preheat the oven to 400˚F/200˚C/Fan 180˚C/Gas 6. Cut the tomatoes in half and place them in a big bowl with the red onions (2), garlic cloves (4), red chilli (1), and thyme leaves (1 tbsp). Add the oil (4 tbsp) and toss well to coat the tomatoes. Scatter the contents of the bowl into a large roasing tin, making sure the tomatoes aren't too crowded together.",
      },
      {
        id: 2,
        instruction:
          "Roast the tomatoes in the oven for 1 hour, stirring them a couple of times. The tomatoes should take on some charred edges and give off a lot of moisture. Pour everything, juices and all, into a pan, then add the anchovies and stock and place over a medium heat.",
      },
      {
        id: 3,
        instruction:
          "Season with salt and pepper, bring to a simmer and cook for 20 minutes, then blitz the soup in a blender or food processor until smooth. For a really silky finish, pass the soup through a fine sieve.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 2,
    recipeImage: "",
    recipeTitle: "Grilled Broccoli with Almonds & Lemons",
    servingSize: "4",
    totalTime: "30 minutes",
    dailyMeal: "lunch dinner",
    protein: "vegetarian vegan",
    cuisine: "french",
    season: "spring summer fall winter",
    course: "side dish salad",
    keywords: "",
    authorNote:
      "This is a delicious dish doubles as a side dish for grilled beef, or as a fresh cooked salad for a light lunch!",
    ingredients: [
      {
        id: 1,
        quantity: "2",
        unit: "",
        name: "Unwaxed lemons",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "2 tbsp",
        unit: "",
        name: "Caster sugar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "80 g",
        unit: "",
        name: "Almonds",
        prep: "flaked",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "80 mL",
        unit: "",
        name: "Vegetable oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "250 g",
        unit: "",
        name: "Tenderstem broccoli",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "",
        unit: "",
        name: "Pinch of salt",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "",
        unit: "",
        name: "Pinch of piment d'Espelette or chili flakes",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Peel the lemons, then slice the peels into thin matchsticks. Put these in a pan, generously cover with cold water and bring to a boil. Drain and repeat this process twice more. The third time, add the sugar (2 tbsp) and simmer until the liquid is syrupy. Leave to cool, then drain the matchsticks and set them and the syrup aside. Squeeze the juice from the lemons and set it aside.",
      },
      {
        id: 2,
        instruction:
          "Toast the almonds (80 g) in a dry pan until golden brown. Keep a close eye on them so they don't burn.",
      },
      {
        id: 3,
        instruction:
          "Drizzle some of the oil over the broccoli (250 g), then grill it on a griddle pan over high heat, or on a barbecue, until well charred but still nice and crunchy.",
      },
      {
        id: 4,
        instruction:
          "Mix the lemon juice with the remaining oil, the syrup from preparing the lemon peel and a pinch of salt. Drizzle this over the grilled broccoli, then scatter the almonds on top, along with the cooked lemon peel. Dust with a little piment d'Espelette or some chilli flakes before serving.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
  {
    id: 1,
    recipeImage: "",
    recipeTitle: "Celeraic, Apple & Roquefort Salad",
    servingSize: "4",
    totalTime: "20 minutes",
    dailyMeal: "lunch",
    protein: "vegetarian",
    cuisine: "french",
    season: "spring summer fall",
    course: "side dish",
    keywords: "favorite",
    authorNote:
      "I love this recipe! It's quick, simple, full of flavor and easy to make. If there is one recipe that you should definitly add to your personal shortlist, this is it!",
    ingredients: [
      {
        id: 1,
        quantity: "500 g",
        unit: "",
        name: "Celeriac",
        prep: "peeled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 2,
        quantity: "1 tbsp",
        unit: "",
        name: "Red wine vinegar",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 3,
        quantity: "2 tsp",
        unit: "",
        name: "Dijon mustard",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 4,
        quantity: "4 tbsp",
        unit: "",
        name: "Olive oil",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 5,
        quantity: "1",
        unit: "",
        name: "Green apple",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 6,
        quantity: "1",
        unit: "",
        name: "Juice of lemon (optional)",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 7,
        quantity: "80 g",
        unit: "",
        name: "Roquefort cheese",
        prep: "crumbled",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 8,
        quantity: "",
        unit: "",
        name: "Celery leaves",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
      {
        id: 9,
        quantity: "",
        unit: "",
        name: "Salt & freshly ground black pepper",
        prep: "",
        additional: {
          quantity: "",
          unit: "",
          note: "",
        },
      },
    ],
    steps: [
      {
        id: 1,
        instruction:
          "Cut the celeriac (500 g) into super-thin matchsticks and put them in a bowl. In a separate bowl, mix the red wine vinegar (1 tbsp), dijon mustard (2 tsp) and olive oil (4 tbsp) to make the dressing and season with salt and pepper, then fold this into the celeriac. Chill the celeriac in the fridge for a few hours or overnight.",
      },
      {
        id: 2,
        instruction:
          "Cut the green apple into thin matchsticks. If you're not serving the salad right away, toss the apple in the lemon juice to stop it going brown. When you're ready to serve, add the apple and crumbled cheese (80 g) to the salad and finish with some celery leaves.",
      },
    ],
    cookbook: {
      title: "The French Revolution",
      author: "Michel Roux Jr",
      thumbnail: "",
      amazonLink: "",
    },
  },
];