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


    129 => [
        "id" => 129,
        "name" => "Quick Crumble Mix",
        "image" => "asset/img/quickdessert/quickdessert1.webp",
        "inner-image" => "asset/img/quickdessert/quickdessert1.webp",
        "summary" => "Make this speedy fruit crumble for when guests pop over. It takes 20 minutes to prep, then you can leave it in the oven while you entertain",
        "ingredients" => array(
            "450g fruit, chopped into 1cm chunks (we used 400g Bramley apples and 50g fresh blackberries)",
            "75g granulated sugar",
            "50g butter, cold and cubed",
            "100g plain flour",
            "50g demerara sugar",
        ),
        "instructions" => array(
            "STEP 1
Heat the oven to 180C/160C fan/gas 4. Mix together the fruit and granulated sugar (you will need less sugar for canned fruit) so it’s evenly coated. Tip into a pie dish where it fits snugly.",
            "STEP 2
Rub the butter into the flour to make a light breadcrumb texture. Do not overwork it or the crumble will become heavy. Add in the demerara sugar until combined and spread over the fruit until completely covered.",
            "STEP 3
Bake for 35-50 mins until golden brown and bubbling, and the fruit is tender. Leave to cool for 5 mins before serving."

        )
    ],
    130 => [
        "id" => 130,
        "name" => "Easy Chocolate Fudge Cake",
        "image" => "asset/img/quickbakes/quickbakes1.webp",
        "inner-image" => "asset/img/quickbakes/quickbakes1.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.",

        )
    ],
    131 => [
        "id" => 131,
        "name" => "Pumpkin Pie",
        "image" => "asset/img/quickdessert/quickdessert2.webp",
        "inner-image" => "asset/img/quickdessert/quickdessert2.webp",
        "summary" => "Fill a sweet shortcrust pastry tart case with lightly spiced squash to make a traditional American treat.",
        "ingredients" => array(
            "750g/1lb 10oz pumpkin or butternut squash, peeled, deseeded and cut into chunks 350g sweet shortcrust pastry",
            "plain flour, for dusting",
            "140g caster sugar",
            "½ tsp salt",
            "½ tsp fresh nutmeg, grated",
            "1 tsp cinnamon",
            "2 eggs, beaten",
            "25g butter, melted",
            "175ml milk",
            "1 tbsp icing sugar"
        ),
        "instructions" => array(
            "STEP 1
Place the pumpkin in a large saucepan, cover with water and bring to the boil. Cover with a lid and simmer for 15 mins or until tender. Drain pumpkin; let cool.",
            "STEP 2
Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface and use it to line a 22cm loose-bottomed tart tin. Chill for 15 mins. Line the pastry with baking parchment and baking beans, then bake for 15 mins. Remove the beans and paper, and cook for a further 10 mins until the base is pale golden and biscuity. Remove from the oven and allow to cool slightly.",
            "STEP 3
Increase oven to 220C/200C fan/gas 7. Push the cooled pumpkin through a sieve into a large bowl or blend to a puree in a food processor. In a separate bowl, combine the sugar, salt, nutmeg and half the cinnamon. Mix in the beaten eggs, melted butter and milk, then add to the pumpkin purée and stir to combine. Pour into the tart shell and cook for 10 mins, then reduce the temperature to 180C/160C fan/gas 4. Continue to bake for 35-40 mins until the filling has just set.",
            "STEP 4
Leave to cool, then remove the pie from the tin. Mix the remaining cinnamon with the icing sugar and dust over the pie. Serve chilled."
        )
    ],
    132 => [
        "id" => 132,
        "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."
        )
    ],


    133 => [
        "id" => 133,
        "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."
        )

    ],
    134 => [
        "id" => 134,
        "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."
        )
    ],






    // lunch recipe:----------------------------------------------------------------------------
    135 => [
        "id" => 135,
        "name" => "Irish Cream Tiramisu",
        "image" => "asset/img/quickdessert/quickdessert3.webp",
        "inner-image" => "asset/img/quickdessert/quickdessert3.webp",
        "summary" => "You can make this no-cook tiramisu ahead to save on time when hosting a party. Made with Irish cream liqueur, it's a truly grown-up dessert",
        "ingredients" => array(
            "4 eggs",
            "225g golden caster sugar",
            "100g golden caster sugar",
            "500g tub of mascarpone",
            "50ml Irish cream liqueur",
            "300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water 175g sponge fingers",
            "25g dark chocolate",
            "2 tsp cocoa powder",
        ),
        "instructions" => array(
            "STEP 1
Separate the egg whites and yolks into two large bowls. Whisk the whites until stiff. Add the sugar to the yolks and whisk again (no need to clean first) until thick and foamy – this will take about 5 mins. Whisk the mascarpone and cream liqueur into the egg yolks until you can’t see any streaks of cheese. Carefully fold the whites into the mascarpone mixture with a large metal spoon to keep in as much air as possible.",
            "STEP 2
Get your serving dish ready (ours was 20 x 15 cm). Pour the coffee into a shallow dish and dip in a few sponge fingers at a time, turning them for a few seconds until they are nicely soaked, but not soggy. Layer these into the dish until you have used half the biscuits, then evenly spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate, then repeat the sponge and cream layers (you should use up all the coffee). If you want a pretty finish, you can pipe on the final cream layer.",
            "STEP 3
Cover and chill for a few hours or overnight. This can be kept in the fridge for up to two days. To serve, dust with cocoa powder and grate over the remaining chocolate."
        )
    ],
    136 => [
        "id" => 136,
        "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)."

        )
    ],
















];
