<?php
// Define recipe data as an array
// breakfastrecipe:-------------------------------------------------------------------------------------
$breakfast_recipes = [
    33 => [
        "id" => 33,
        "name" => "French Toast",
        "image" => "asset/img/breakfast/breakfast1.webp",
        "inner-image" => "asset/img/breakfast/breakfast1.webp",
        "summary" => "Whether you're looking for a special-occasion breakfast dish or just feel like treating yourself, this easy French toast recipe, which uses sturdy Italian bread, is a keeper.",
        "ingredients" => array(
            "4 large eggs",
            "2/3 cup milk",
            "2 teaspoons cinnamon",
            "Pinch nutmeg",
            "8 thick slices slightly stale Italian bread ¾ inch",
            "2 tablespoons melted butter or neutral oil",
            "Maple syrup, butter, fruit, and confectioners’ sugar for serving",
        ),
        "instructions" => array(
            "Whisk together eggs, milk, cinnamon, and nutmeg in a medium bowl. Add in any other spices or seasonings at this time; you can add a pinch of ground cardamom or allspice if you like for an extra touch. Whisk egg mixture until well blended and pour into a wide shallow bowl or cake pan.",
            "Place each slice of bread into egg mixture, immersing bread and allowing it to soak for 1 minute.",
            "Melt butter in a large skillet over medium-high. Lift bread from egg mixture, letting excess egg drip off before placing bread in skillet. Fry French toast until browned on one side, about 2 minutes. Flip and brown on other side, about 2 minutes. Repeat with remaining bread. Serve French toast hot with butter, maple syrup, and/or fresh berries or other fruit. Dust with confectioners’ sugar if desired.",
        )
    ],
    34 => [
        "id" => 34,
        "name" => "Croque Madame",
        "image" => "asset/img/breakfast/breakfast2.webp",
        "inner-image" => "asset/img/breakfast/breakfast2.webp",
        "summary" => "The French croque madame sandwich is a lesson in extravagance, made with white bread, butter, cheese, ham, Mornay sauce, and a fried egg. It's a luxurious, deeply comforting dish. If you like, turn it into a croque monsieur by simply skipping the fried egg.",
        "ingredients" => array(
            "4 (1/2-inch-thick) good-quality firm white sandwich bread slices",
            "3 tablespoons unsalted butter, softened, divided",
            "1 tablespoon all-purpose flour",
            "¾ cup whole milk",
            "4 ounces Gruyère cheese, grated on small holes of box grater (about 1 cup), divided",
            "½ teaspoon kosher salt",
            "¼ teaspoon black pepper, plus more for garnish",
            "¼ teaspoon ground nutmeg",
            "4 slices cooked unsmoked ham (3 ounces total; such as jambon de Paris)",
            "1 tablespoon Dijon mustard",
            "2 large eggs",
            "Chopped fresh chives",
            "Flaky sea salt"
        ),
        "instructions" => array(
            "Preheat oven to broil with rack about 8 inches from heat source. Heat a large nonstick skillet over medium-high. Spread 1 side of bread slices evenly with 1 tablespoon of the butter. Place bread slices, buttered side down, in skillet; cook until toasted and golden, 2 to 4 minutes. Transfer bread to a work surface. Wipe skillet clean.",
            "Melt 1 tablespoon of the butter in a small saucepan over medium until foamy. Whisk in flour; cook, whisking constantly, until light golden, about 1 minute, 30 seconds. Gradually whisk in milk; bring to a simmer over medium, whisking constantly. Reduce heat to low; cook, whisking often, until thickened, about 3 minutes. Remove from heat. Add 1/4 cup of the grated Gruyère and whisk until melted. Stir salt, pepper, and nutmeg into the Mornay sauce. (If not using immediately, cover surface of sauce directly with plastic wrap for up to 1 hour.)",
            "Arrange 2 of the bread slices on a work surface, toasted side down. On each slice, spread 2 tablespoons Mornay sauce to evenly to cover the surface. Sprinkle with 1/4 cup grated Gruyère, and top with 2 ham slices. Spread mustard evenly on untoasted sides of remaining 2 bread slices; place, mustard side down, on top of ham-topped slices. Spread remaining Mornay sauce evenly on top of sandwiches, then top with remaining 1/4 cup grated Gruyère.",
            "Transfer sandwiches to a rimmed baking sheet, and broil in preheated oven until cheese has melted and top is bubbly and browning in spots, 5 to 7 minutes.",
            "Meanwhile, melt remaining 1 tablespoon butter in cleaned nonstick skillet over medium-high. Crack eggs into skillet; cook, undisturbed, until whites are set but yolks are runny, about 3 minutes.",
            "Top each sandwich with a fried egg; garnish with chives, flaky sea salt, and additional pepper."

        )
    ],
    35 => [
        "id" => 35,
        "name" => "Egg Bhurji",
        "image" => "asset/img/breakfast/breakfast3.webp",
        "inner-image" => "asset/img/breakfast/breakfast3.webp",
        "summary" => "Plain scrambled eggs are transformed into this vibrant eggs bhurji breakfast flavored with onions, chiles, ginger, tomatoes, and spices. A squeeze of lemon juice and a sprinkling of cilantro add a final dose of brightness. It's delicious enjoyed with roti or paratha, or served with toast.",
        "ingredients" => array(
            "2 tablespoons ghee or butter",
            "½ cup chopped onion",
            "2 teaspoons 1finely chopped green chile",
            "1 teaspoon grated peeled fresh ginger",
            "1 teaspoon finely chopped garlic",
            "½ cup chopped tomatoes",
            "1 teaspoon ground coriander",

            "½ teaspoon ground turmeric powder",
            "½ teaspoon garam masala",
            "½ teaspoon kashmiri chile powder or other red chile powder",
            "Kosher salt to taste",
            "4 large eggs, lightly beaten",
            "1 teaspoon fresh lemon juice",
            "2 tablespoons chopped fresh cilantro, for serving",

        ),
        "instructions" => array(
            "In a medium skillet, heat the ghee over medium. Add the onion, chile, ginger, and garlic and cook, stirring often, until the onions are translucent, about 4 minutes. Add the tomatoes and spices and cook, stirring often, until the spices are toasted and the tomatoes soften, 2 to 3 minutes.",
            "Add the eggs. Stir until the eggs are softly scrambled, about 2 minutes. Stir in the lemon juice and serve right away, garnished with the chopped cilantro."


        )
    ],
    36 => [
        "id" => 36,
        "name" => "Eggs Benedict Toast",
        "image" => "asset/img/breakfast/breakfast4.webp",
        "inner-image" => "asset/img/breakfast/breakfast4.webp",
        "summary" => "This super-simple variation on eggs Benedict features prosciutto instead of Canadian bacon and steamed eggs, not poached. Easier than poaching, gently steaming eggs results in delicately tender whites and smooth, creamy yolks.",
        "ingredients" => array(
            "3 large egg yolks",
            "1 tablespoon cold water",
            "1 teaspoon cornstarch",
            "1 teaspoon Dijon mustard",
            "1 ½ tablespoons fresh lemon juice, divided",
            "1 teaspoon kosher salt, divided",
            "12 tablespoons unsalted butter (6 ounces), melted, plus 2 tablespoons cold unsalted butter, divided",
            "⅛ teaspoon cayenne pepper",
            "Warm water, as needed",
            "4 cold large eggs",
            "4 (1/2-inch-thick) sourdough bread slices, toasted",
            "8 thin prosciutto or speck slices (about 4 ounces)",
            "2 tablespoons roughly chopped fresh soft herbs (such as tarragon and chives)",
            "Freshly ground black pepper (optional)"
        ),
        "instructions" => array(
            "Whisk egg yolks in a small saucepan until smooth, about 1 minute. Add 1 tablespoon cold water, cornstarch, Dijon, 1 tablespoon lemon juice, and 1/2 teaspoon salt; whisk until thoroughly combined. Prepare a bowl of ice water large enough to dip bottom of saucepan into; set aside.",
            "Add 1 tablespoon cold butter to egg yolk mixture; place over very low heat. Cook, whisking constantly, until thickened and bubbles have disappeared, 1 to 2 minutes, being careful not to curdle egg mixture. (If egg mixture looks anything but perfectly smooth, remove from heat, and briefly plunge saucepan into ice water, whisking constantly.) When butter is completely incorporated and mixture has thickened, immediately add remaining 1 tablespoon cold butter; remove from heat, and whisk until smooth.",
            "While whisking egg yolk mixture constantly, slowly add 2 tablespoons melted butter, 1/4 teaspoon at a time, until mixture begins to thicken, about 1 minute. Whisking constantly, add remaining 10 tablespoons melted butter, 1 tablespoon at a time, until sauce is smooth, about 2 minutes. Whisk in cayenne, remaining 1/2 tablespoons lemon juice, and remaining 1/2 teaspoon salt. Add warm water, 1 teaspoon at a time, as needed until sauce is thin enough to spread out on its own a bit but still thick and billowy. Cover pan, and move to back of stove, or set over another pan with hot water in it, to keep sauce warm. Add more warm water to thin if needed after resting.",
            "Set a steamer basket in a medium saucepan, and fill pan with 1 inch of water. Bring to a simmer over medium; add cold eggs. Cover and cook eggs 7 minutes for runny yolks, increasing time by 30-second increments up to 8 minutes and 30 seconds for less runny yolks. Transfer eggs to ice bath; let stand 1 to 2 minutes. Carefully peel eggs.",
            "To assemble, drape each piece of sourdough toast with 2 prosciutto slices. Cut peeled eggs carefully in half lengthwise, and top each toast with 2 egg halves. Spoon 1/4 cup hollandaise over each toast; sprinkle with herbs and, if desired, black pepper."
        )

    ],
    37 => [
        "id" => 37,
        "name" => "French Rolled Omelet",
        "image" => "asset/img/breakfast/breakfast5.webp",
        "inner-image" => "asset/img/breakfast/breakfast5.webp",
        "summary" => "Make a perfect French rolled omelet with fresh herbs and nutty Gruyère cheese in just 10 minutes.",
        "ingredients" => array(
            "3 large eggs",
            "1 tablespoon chopped fresh herbs, such as chives, tarragon, and flat-leaf parsley",
            "Kosher salt",
            "Freshly ground black pepper",
            "1 tablespoon unslated butter, plus more for serving",
            "2 tablespoons shredded Gruyère or cheddar cheese (optional)",
        ),
        "instructions" => array(
            "Crack eggs into a bowl, add herbs, and season lightly with salt and pepper. Using wooden chopsticks, beat until well blended and ingredients are incorporated.",
            "Heat an 8-inch nonstick or seasoned carbon steel pan over high. Add butter, and cook until foamy but not browned, tipping pan to coat bottom evenly with melted butter.",
            "Pour eggs into pan; immediately swirl pan clockwise while stirring eggs vigorously counterclockwise with chopsticks to keep curds small and creamy.",
            "When a soft scramble forms, stop stirring eggs. Drag chopsticks around outside edge of omelet to turn wispy edges into scrambled eggs.",
            "Once a thin sheet of cooked egg (egg crêpe) forms on surface of pan, quickly sprinkle with cheese, if desired.",
            "Using an underhanded grip on handle, tilt pan away and begin rolling egg crêpe filled with soft scrambled eggs toward edge of pan opposite the handle. Using chopsticks, tuck edge into omelet. Turn out omelet onto plate, seam side down.",
        )
    ],

    38 => [
        "id" => 38,
        "name" => "Monte Cristo",
        "image" => "asset/img/breakfast/breakfast6.webp",
        "inner-image" => "asset/img/breakfast/breakfast6.webp",
        "summary" => "A hybrid of a ham and cheese sandwich and French toast, this breakfast and brunch sandwich is both sweet and savory, with raspberry jam and spicy mustard.",
        "ingredients" => array(
            "4 slices white breadl",
            "8 ounces shredded Gruyère, divided ",
            "6 ounces thinly sliced ham",
            "4 teaspoons stone-ground or Dijon mustard",
            "2 teaspoons raspberry jam, plus more as needed",
            "2 eggs",
            "1/4 cup half-and-half or whole milk",
            "1/2 teaspoon vanilla",
            "1 teaspoon ground cinnamon",
            "Pinch nutmeg",
            "4 tablespoons butter, divided",
            "Powdered sugar",
        ),
        "instructions" => array(
            "Place bread slices on a cutting board and top 2 slices each with 2 ounces of the shredded Gruyère. Top each with ham, then the remaining 4 ounces of cheese. Spread mustard on remaining bread slices, then spread jam over mustard. Assemble sandwiches, pressing down slightly to adhere.",
            "Beat eggs, half-and-half, vanilla, cinnamon, and nutmeg in a shallow bowl. Dip sandwiches into egg mixture, coating them completely.",
            "Melt 2 tablespoons of the butter in a skillet over medium. Add 1 sandwich, cook until golden brown on each side, about 3 minutes per side. Transfer cooked sandwich to a cutting board. Wipe out skillet, then melt the remaining 2 tablespoons of butter in skillet. Cook second sandwich, then transfer to cutting board. Slice each sandwich in half. Sprinkle with powdered sugar and serve with additional jam."
        )
    ],
    // lunch recipe:----------------------------------------------------------------------------
    39 => [
        "id" => 39,
        "name" => "Almond Milk Rice Pudding",
        "image" => "asset/img/breakfast/breakfast7.webp",
        "inner-image" => "asset/img/breakfast/breakfast7.webp",
        "summary" => "Sushi rice makes this dairy-free rice pudding — made with unsweetened almond milk — pleasantly chewy and creamy.",
        "ingredients" => array(
            "1 1/2 cups sushi rice, rinsed",
            "1/3 cup sugar",
            "Pinch of salt",
            "7 cups unsweetened almond milk",
            "Cherry preserves, for serving",
        ),
        "instructions" => array(
            "In a large saucepan, combine the rice, sugar, salt and 1 cup of the almond milk. Cook over low heat, stirring, until the almond milk is absorbed, 5 minutes. Gradually add 5 more cups of almond milk, 1/2 cup at a time, stirring and cooking until the sauce is very thick, 25 minutes. Let cool, then stir in the remaining 1 cup of almond milk. Serve topped with cherry preserves."
        )
    ],
    40 => [
        "id" => 40,
        "name" => "Asparagus & New Potato Frittata",
        "image" => "asset/img/easy-quick/easy-quick8.webp",
        "inner-image" => "asset/img/easy-quick/easy-quick8.webp",
        "summary" => "A simple, low-calorie spring main that uses the season's finest ingredients and is ready in just 20 minutes.",
        "ingredients" => array(
            "200g new potatoes, quartered",
            "100g asparagus tips",
            "1 tbsp olive oil",
            "1 onion, finely chopped",
            "6 eggs, beaten",
            "40g cheddar, grated",
            "rocket or mixed leaves, to serve"

        ),
        "instructions" => array(
            "STEP 1
Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil. Once boiling, cook for 4-5 mins until nearly tender, then add the asparagus for a final 1 min. Drain.",
            "STEP 2
Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 8 mins until softened.",
            "STEP 3
Mix the eggs with half the cheese in a jug and season well. Pour over the onion in the pan, then scatter over the asparagus and potatoes. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad."


        )
    ],
















];
