Recipes

const response = await fetch('https://api.apiverve.com/v1/recipe', {
  method: 'GET',
  headers: {
    'X-API-Key': 'your_api_key_here',
    'Content-Type': 'application/json'
  }
});

const data = await response.json();
console.log(data);

import requests

headers = {
    'X-API-Key': 'your_api_key_here',
    'Content-Type': 'application/json'
}

response = requests.get('https://api.apiverve.com/v1/recipe', headers=headers)

data = response.json()
print(data)

const https = require('https');
const url = require('url');

const options = {
  method: 'GET',
  headers: {
    'X-API-Key': 'your_api_key_here',
    'Content-Type': 'application/json'
  }
};

const req = https.request('https://api.apiverve.com/v1/recipe', options, (res) => {
  let data = '';
  res.on('data', (chunk) => data += chunk);
  res.on('end', () => console.log(JSON.parse(data)));
});

req.end();

<?php

$ch = curl_init();

curl_setopt($ch, CURLOPT_URL, 'https://api.apiverve.com/v1/recipe');
curl_setopt($ch, CURLOPT_RETURNTRANSFER, true);
curl_setopt($ch, CURLOPT_CUSTOMREQUEST, 'GET');
curl_setopt($ch, CURLOPT_HTTPHEADER, [
    'X-API-Key: your_api_key_here',
    'Content-Type: application/json'
]);

$response = curl_exec($ch);
curl_close($ch);

$data = json_decode($response, true);
print_r($data);

?>

package main

import (
    "fmt"
    "io"
    "net/http"

)

func main() {
    req, _ := http.NewRequest("GET", "https://api.apiverve.com/v1/recipe", nil)

    req.Header.Set("X-API-Key", "your_api_key_here")
    req.Header.Set("Content-Type", "application/json")

    client := &http.Client{}
    resp, err := client.Do(req)
    if err != nil {
        panic(err)
    }
    defer resp.Body.Close()

    body, _ := io.ReadAll(resp.Body)
    fmt.Println(string(body))
}

require 'net/http'
require 'json'

uri = URI('https://api.apiverve.com/v1/recipe')
http = Net::HTTP.new(uri.host, uri.port)
http.use_ssl = true

request = Net::HTTP::Get.new(uri)
request['X-API-Key'] = 'your_api_key_here'
request['Content-Type'] = 'application/json'

response = http.request(request)
puts JSON.pretty_generate(JSON.parse(response.body))

<Root>
  <status>ok</status>
  <error />
  <data>
    <count>1</count>
    <recipes>
      <instructions>Heat the oil in a large, non-stick frying pan or wok and stir-fry the chicken and peppers for 2 mins. Sprinkle over the spices and cook for 30 secs more, stirring. Tip the tomatoes into the pan and stir in the chipotle paste. Simmer for 5 mins or until the sauce is thick and glossy, stirring regularly. Stir in the spring onions and coriander, cook for 1 min more, then remove from the heat and leave to cool. Cut the tortillas into quarters, then cut each quarter into three pieces, so you have 36 triangles. Place 1 tsp of the chicken mixture and a little cheese at the widest end of a triangle. Roll the pointed end of the triangle around the filling and secure with a cocktail stick. Place on a baking tray lined with baking parchment. Fill and roll the other triangles. Cover with cling film and chill for up to 8 hrs until ready to reheat. To make the dip, mash all the ingredients in a bowl until almost smooth. Cover the surface of the dip with cling film and chill for up to 24 hrs. When ready to serve, heat oven to 200C/180C fan/gas 6. Uncover the fajitas and bake for 6-8 mins or until hot throughout. Serve with the guacamole.</instructions>
      <name>Mini Chicken Fajitas</name>
      <ingredients>2 tbsp sunflower oil</ingredients>
      <ingredients>2 skinless chicken breasts, cut into 1½ cm/½ in chunks</ingredients>
      <ingredients>1 red pepper, deseeded and cut into 1½ cm/½ in chunks</ingredients>
      <ingredients>1 yellow pepper, deseeded and cut into 1½ cm/½ in chunks</ingredients>
      <ingredients>1 tsp ground cumin</ingredients>
      <ingredients>1 tsp ground coriander</ingredients>
      <ingredients>¼ tsp hot chilli powder</ingredients>
      <ingredients>227g can chopped tomatoes</ingredients>
      <ingredients>2 tbsp chipotle paste</ingredients>
      <ingredients>4 spring onions, trimmed and thinly sliced</ingredients>
      <ingredients>large pack coriander, leaves chopped</ingredients>
      <ingredients>3 large flour tortillas</ingredients>
      <ingredients>75g ready-grated mozzarella</ingredients>
      <ingredients>1 ripe avocado, stoned and peeled</ingredients>
      <ingredients>juice 1 large lime</ingredients>
      <ingredients>1 garlic clove, crushed</ingredients>
      <ingredients>2 heaped tbsp finely chopped coriander</ingredients>
      <ingredients>36 cocktail sticks</ingredients>
    </recipes>
  </data>
</Root>

status: ok
error: 
data:
  count: 1
  recipes:
  - instructions: Heat the oil in a large, non-stick frying pan or wok and stir-fry the chicken and peppers for 2 mins. Sprinkle over the spices and cook for 30 secs more, stirring. Tip the tomatoes into the pan and stir in the chipotle paste. Simmer for 5 mins or until the sauce is thick and glossy, stirring regularly. Stir in the spring onions and coriander, cook for 1 min more, then remove from the heat and leave to cool. Cut the tortillas into quarters, then cut each quarter into three pieces, so you have 36 triangles. Place 1 tsp of the chicken mixture and a little cheese at the widest end of a triangle. Roll the pointed end of the triangle around the filling and secure with a cocktail stick. Place on a baking tray lined with baking parchment. Fill and roll the other triangles. Cover with cling film and chill for up to 8 hrs until ready to reheat. To make the dip, mash all the ingredients in a bowl until almost smooth. Cover the surface of the dip with cling film and chill for up to 24 hrs. When ready to serve, heat oven to 200C/180C fan/gas 6. Uncover the fajitas and bake for 6-8 mins or until hot throughout. Serve with the guacamole.
    name: Mini Chicken Fajitas
    ingredients:
    - 2 tbsp sunflower oil
    - 2 skinless chicken breasts, cut into 1½ cm/½ in chunks
    - 1 red pepper, deseeded and cut into 1½ cm/½ in chunks
    - 1 yellow pepper, deseeded and cut into 1½ cm/½ in chunks
    - 1 tsp ground cumin
    - 1 tsp ground coriander
    - ¼ tsp hot chilli powder
    - 227g can chopped tomatoes
    - 2 tbsp chipotle paste
    - 4 spring onions, trimmed and thinly sliced
    - large pack coriander, leaves chopped
    - 3 large flour tortillas
    - 75g ready-grated mozzarella
    - 1 ripe avocado, stoned and peeled
    - juice 1 large lime
    - 1 garlic clove, crushed
    - 2 heaped tbsp finely chopped coriander
    - 36 cocktail sticks