<?php
// Define recipe data as an array
// breakfastrecipe:-------------------------------------------------------------------------------------
$quickbakes = [


    113 => [
        "id" => 113,
        "name" => "Lemon Drizzle Cake",
        "image" => "asset/img/quickbakes/quickbakes1.webp",
        "inner-image" => "asset/img/quickbakes/quickbakes1.webp",
        "summary" => "It's difficult not to demolish this classic lemon drizzle in just one sitting, so why not make two at once?",
        "ingredients" => array(
            "225g unsalted butter, softened",
            "225g caster sugar",
            "4 eggs",
            "225g self-raising flou",
            "1 lemon, zested",
        ),
        "instructions" => array(
            "STEP 1
Heat the oven to 180C/160C fan/gas 4.",
            "STEP 2
Beat together the butter and caster sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through.",
            "STEP 3
Sift in the self-raising flour, then add the lemon zest and mix until well combined.",
            "STEP 4
Line a 2 lb (about 14 x 24cm) loaf tin with greaseproof paper, then spoon in the mixture and level the top with a spoon.",
            "STEP 5
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.",
            "STEP 6
While the cake is cooling in its tin, mix together the lemon juice and caster sugar to make the drizzle.",
            "STEP 7
Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping.",
            "STEP 8
Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month."
        )
    ],
    114 => [
        "id" => 114,
        "name" => "Easy Chocolate Fudge Cake",
        "image" => "asset/img/quickbakes/quickbakes2.webp",
        "inner-image" => "asset/img/quickbakes/quickbakes2.webp",
        "summary" => "Need a guaranteed crowd-pleasing cake that's easy to make? This super-squidgy chocolate fudge cake with smooth icing is an instant baking win",
        "ingredients" => array(
            "150ml sunflower oil, plus extra for the tin",
            "175g self-raising flour",
            "2 tbsp cocoa powder",
            "1 tsp bicarbonate of soda",
            "150g caster sugar",
            "2 tbsp golden syrup",
            "2 large eggs, lightly beaten",
            "150ml semi-skimmed milk",
            "For The Icing :",
            "100g unsalted butter",
            "225g icing sugar",
            "40g cocoa powder",
            "2½ tbsp milk (a little more if needed)",
        ),
        "instructions" => array(
            "STEP 1
Heat the oven to 180C/160C fan/gas 4. Oil and line the base of two 18cm sandwich tins. Sieve the flour, cocoa powder and bicarbonate of soda into a bowl. Add the caster sugar and mix well.",
            "STEP 2
Make a well in the centre and add the golden syrup, eggs, sunflower oil and milk. Beat well with an electric whisk until smooth.",
            "STEP 3
Pour the mixture into the two tins and bake for 25-30 mins until risen and firm to the touch. Remove from oven, leave to cool for 10 mins before turning out onto a cooling rack.",
            "STEP 4
To make the icing, beat the unsalted butter in a bowl until soft. Gradually sieve and beat in the icing sugar and cocoa powder, then add enough of the milk to make the icing fluffy and spreadable.",
            "STEP 5
Sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more icing.",

        )
    ],

    115 => [
        "id" => 115,
        "name" => "Easy Carrot Cake",
        "image" => "asset/img/quickbakes/quickbakes3.webp",
        "inner-image" => "asset/img/quickbakes/quickbakes3.webp",
        "summary" => "Top this classic carrot cake with moreish cream cheese icing and chopped walnuts or pecans. Serve as a sweet treat with a cup of tea any time of the day.",
        "ingredients" => array(
            "230ml vegetable oil, plus extra for the tin",
            "100g natural yogurt",
            "4 large eggs",
            "1½ tsp vanilla extract",
            "½ orange, zested",
            "265g self-raising flour",
            "335g light muscovado sugar",
            "2½ tsp ground cinnamon",
            "¼ fresh nutmeg, finely grated",
            "265g carrots (about 3), grated",
            "100g sultanas or raisins",
            "100g walnuts or pecans, roughly chopped (optional)",
            "For the Icing :",
            "100g slightly salted butter, softened",
            "300g icing sugar",
            "100g soft cheese"
        ),
        "instructions" => array(
            "STEP 1
Heat the oven to 180C/160C fan/gas 4. Oil and line the base and sides of two 20cm cake tins with baking parchment. Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to the surface.",
            "STEP 2
Add the wet ingredients to the dry, along with the carrots, raisins and half the nuts, if using. Mix well to combine, then divide between the tins.",
            "STEP 3
Bake for 25-30 mins or until a skewer inserted into the centre of the cake comes out clean. If any wet mixture clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tins.",
            "STEP 4
To make the icing, beat the butter and sugar together until smooth. Add half the soft cheese and beat again, then add the rest (adding it bit by bit prevents the icing from splitting). Remove the cakes from the tins and sandwich together with half the icing. Top with the remaining icing and scatter with the remaining walnuts. Will keep in the fridge for up to five days. Best eaten at room temperature."
        )
    ],
    116 => [
        "id" => 116,
        "name" => "Microwave Mug Cake",
        "image" => "asset/img/quickbakes/quickbakes4.webp",
        "inner-image" => "asset/img/quickbakes/quickbakes4.webp",
        "summary" => "Need a quick chocolate fix? Try making this easy microwave mug cake with storecupboard ingredients. It's even more delicious with a scoop of vanilla ice cream",
        "ingredients" => array(
            "4 tbsp self-raising flour",
            "4 tbsp caster sugar",
            "2 tbsp cocoa powder",
            "1 medium egg",
            "3 tbsp milk",
            "3 tbsp vegetable oil or sunflower oil",
            "a few drops of vanilla essence or other essence (orange or peppermint work well)",
            "2 tbsp chocolate chips, nuts, or raisins etc (optional)",
        ),
        "instructions" => array(
            "STEP 1
Add 4 tbsp self-raising flour, 4 tbsp caster sugar and 2 tbsp cocoa powder to the largest mug you have (to stop it overflowing in the microwave) and mix.",
            "STEP 2
Add 1 medium egg and mix in as much as you can, but don't worry if there's still dry mix left.",
            "STEP 3
Add the 3 tbsp milk, 3 tbsp vegetable or sunflower oil and a few drops of vanilla essence and mix until smooth, before adding 2 tbsp chocolate chips, nuts, or raisins, if using, and mix again.",
            "STEP 4
Centre your mug in the middle of the microwave oven and cook on High for 1½ -2 mins, or until it has stopped rising and is firm to the touch."
        )

    ],
    117 => [
        "id" => 117,
        "name" => "Gluten-Free Lemon Drizzle Cake",
        "image" => "asset/img/quickbakes/quickbakes5.webp",
        "inner-image" => "asset/img/quickbakes/quickbakes5.webp",
        "summary" => "With a special surprise ingredient, this gluten-free lemon cake stays beautifully moist. To everyone’s amazement it's mash potato!",
        "ingredients" => array(
            "200g butter, softened",
            "200g golden caster sugar",
            "4 eggs",
            "175g ground almond (switch for polenta or wheat-free flour to make this recipe nut-free)",
            "250g mashed potato",
            "zest 3 lemons",
            "2 tsp gluten-free baking powder",
            "For the Drizzle :",
            "4 tbsp granulated sugar",
            "juice 1 lemon",
        ),
        "instructions" => array(
            "STEP 1
Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.",
            "STEP 2
Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing."
        )
    ],
    118 => [
        "id" => 118,
        "name" => "Raspberry Bakewell Cake",
        "image" => "asset/img/quickbakes/quickbakes6.webp",
        "inner-image" => "asset/img/quickbakes/quickbakes6.webp",
        "summary" => "This simple almondy cake is a great way of using up pick-your-own raspberries.",
        "ingredients" => array(
            "140g ground almond",
            "140g butter, softened",
            "140g golden caster sugar",
            "140g self-raising flour",
            "2 eggs",
            "1 tsp vanilla extract",
            "250g raspberry",
            "2 tbsp flaked almond",
            "icing sugar, to serve"
        ),
        "instructions" => array(
            "STEP 1
Heat oven to 180C/160C fan/gas 4 and base-line and grease a deep 20cm loose-bottomed cake tin. Blitz the ground almonds, butter, sugar, flour, eggs and vanilla extract in a food processor until well combined.",
            "STEP 2
Spread half the mix over the cake tin and smooth over the top. Scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers. Scatter with flaked almonds and bake for 50 mins until golden. Cool, remove from the tin and dust with icing sugar to serve."

        )
    ],




    // lunch recipe:----------------------------------------------------------------------------
    119 => [
        "id" => 119,
        "name" => "Sponge Cake",
        "image" => "asset/img/quickbakes/quickbakes7.webp",
        "inner-image" => "asset/img/quickbakes/quickbakes7.webp",
        "summary" => "Choose your favourite filling for this easy, perfectly fluffy sponge cake – we've opted for lemon curd and whipped cream, but you could have jam. Perfect for afternoon tea.",
        "ingredients" => array(
            "225g softened butter",
            "225g golden caster sugar",
            "4 large eggs",
            "½ lemon, zested",
            "1 tsp vanilla extract",
            "225g self-raising flour",
            "splash of milk",
            "Optional fillings of lemon curd, jam, lightly whipped cream",
            "icing sugar for dusting",
        ),
        "instructions" => array(
            "STEP 1
Heat oven to 180C/160C fan/gas 4, butter and line the base of two 20cm spring-form cake tins with baking parchment.",
            "STEP 2
Using an electric whisk beat the butter and sugar together until pale and fluffy. Crack the eggs in one at a time and whisk well, scraping down the sides of the bowl after each addition. Add the lemon zest, vanilla, flour, milk and a pinch of salt. Whisk until just combined then divide the mixture between the two tins.",
            "STEP 3
Bake in the centre of the oven for 25-30 mins until a skewer inserted into the middle of each cake comes out clean. After 10 mins remove the cakes from their tins and leave to cool completely on a wire rack. Fill how you like. My personal favourite is a good dollop of lemon curd and some fresh cream, then dust the top with icing sugar. Will keep for 3 days."
        )
    ],
    120 => [
        "id" => 120,
        "name" => "Vegan Lemon Cake",
        "image" => "asset/img/quickbakes/quickbakes8.webp",
        "inner-image" => "asset/img/quickbakes/quickbakes8.webp",
        "summary" => "Try our luscious vegan lemon drizzle cake. Light and zingy, it also works well if you replace the flour and baking powder with gluten-free alternatives",
        "ingredients" => array(
            "100ml vegetable oil, plus extra for the tin",
            "275g self-raising flour",
            "200g golden caster suga",
            "1 tsp baking powder",
            "1 lemon, zested, 1/2 juiced",
            "For the Icing :",
            "150g icing sugar",
            "½ lemon, juiced",

        ),
        "instructions" => array(
            "STEP 1
Heat oven to 200C/180C fan/gas 6. Oil a 1lb loaf tin and line it with baking parchment. Mix the flour, sugar, baking powder and lemon zest in a bowl. Add the oil, lemon juice and 170ml cold water, then mix until smooth.",
            "STEP 2
Pour the mixture into the tin. Bake for 30 mins or until a skewer comes out clean. Cool in the tin for 10 mins, then remove and transfer the cake to a wire rack to cool fully.",
            "STEP 3
For the icing, sieve the icing sugar into a bowl. Mix in just enough lemon juice to make an icing thick enough to pour over the loaf (if you make the icing too thin, it will just run off the cake)."

        )
    ],
















];
