Recipes API Reference

	
using System.Net.Http.Headers;
var client = new HttpClient();
var request = new HttpRequestMessage
{
	Method = HttpMethod.Get,
	RequestUri = new Uri("https://api.apiverve.com/v1/recipe?name=chicken fajitas"),
	Headers =
	{
		{ "x-api-key", "YOUR_API_KEY" }
	},
};
using (var response = await client.SendAsync(request))
{
	response.EnsureSuccessStatusCode();
	var body = await response.Content.ReadAsStringAsync();
	Console.WriteLine(body);
}
	
							

	
const data = null;

const xhr = new XMLHttpRequest();
xhr.withCredentials = true;

xhr.addEventListener('readystatechange', function () {
	if (this.readyState === this.DONE) {
		console.log(this.responseText);
	}
});

xhr.open('GET', 'https://api.apiverve.com/v1/recipe?name=chicken fajitas');
xhr.setRequestHeader('x-api-key', 'YOUR_API_KEY');
xhr.setRequestHeader('Content-Type', 'application/json');
xhr.setRequestHeader('Accept', 'application/json');

xhr.send(data);
	
							

	
const request = require('request');

const options = {
  method: 'GET',
  url: 'https://api.apiverve.com/v1/recipe?name=chicken fajitas',
  headers: {
    'x-api-key': 'YOUR_API_KEY'
  }
};

request(options, function (error, response, body) {
	if (error) throw new Error(error);

	console.log(body);
});
	
							

	
HttpRequest request = HttpRequest.newBuilder()
		.uri(URI.create("https://api.apiverve.com/v1/recipe?name=chicken fajitas"))
		.header("x-api-key", "YOUR_API_KEY")
		.method("GET", HttpRequest.BodyPublishers.noBody())
		.build();
HttpResponse response = HttpClient.newHttpClient().send(request, HttpResponse.BodyHandlers.ofString());
System.out.println(response.body());
	
							

	
import Foundation

let headers = [
	"x-api-key": "YOUR_API_KEY"
]

let request = NSMutableURLRequest(url: NSURL(string: "https://api.apiverve.com/v1/recipe?name=chicken fajitas")! as URL,
				cachePolicy: .useProtocolCachePolicy,
                timeoutInterval: 10.0)

request.httpMethod = "GET"
request.allHTTPHeaderFields = headers

let session = URLSession.shared
let dataTask = session.dataTask(with: request as URLRequest, completionHandler: { (data, response, error) -> Void in
	if (error != nil) {
		print(error as Any)
	} else {
		let httpResponse = response as? HTTPURLResponse
		print(httpResponse)
	}
})

dataTask.resume()
	
							

	
curl --request GET \
	--url 'https://api.apiverve.com/v1/recipe?name=chicken fajitas' \
	--header 'x-api-key: YOUR_API_KEY'
	
							

	
<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>
  <code>200</code>
</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
code: 200