ademchaoua/GeneralTextCorpus huggingface dataset:
Prawns with a spicy tomato sauce and courgetti recipe
 Packed with protein and bursting with vegetables, this dish gives three of your five-a-day. Each serving provides 250 kcal, 24g protein, 18g carbohydrate (of which 16.5g sugars), 7g fat (of which 1.5g saturates), 7g fibre and 1.9g salt. 2 tsp olive oil 1 small red onion (50g/1¾oz), finely chopped½ red pepper (60g/2¼oz), roughly chopped1 garlic clove, finely chopped pinch dried red chilli flakes 200g/7oz tinned chopped tomatoes 2 level tsp tomato purée 125g/4½oz cooked peeled prawns 150g/5½oz courgettisalt and freshly ground black pepper, to taste 2 tsp olive oil 1 small red onion (50g/1¾oz), finely chopped ½ red pepper (60g/2¼oz), roughly chopped 1 garlic clove, finely chopped pinch dried red chilli flakes 200g/7oz tinned chopped tomatoes 2 level tsp tomato purée 125g/4½oz cooked peeled prawns 150g/5½oz courgetti salt and freshly ground black pepper, to taste Method Heat the oil in small saucepan over a medium heat. Add the red onion and cook for 2–3 minutes, or until it begins to soften. Add the red pepper, garlic, chilli flakes, tomatoes, tomato purée, and salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for 15 minutes. Add the prawns and cook for 5 minutes.Meanwhile, place the courgetti in a microwave and cook on high for 2 minutes. Leave to stand for 1 minute before serving with the sauce. Heat the oil in small saucepan over a medium heat. Add the red onion and cook for 2–3 minutes, or until it begins to soften. Add the red pepper, garlic, chilli flakes, tomatoes, tomato purée, and salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for 15 minutes. Add the prawns and cook for 5 minutes. Heat the oil in small saucepan over a medium heat. Add the red onion and cook for 2–3 minutes, or until it begins to soften. Add the red pepper, garlic, chilli flakes, tomatoes, tomato purée, and salt and pepper to taste. Bring to the boil, then reduce the heat and simmer for 15 minutes. Add the prawns and cook for 5 minutes. Meanwhile, place the courgetti in a microwave and cook on high for 2 minutes. Leave to stand for 1 minute before serving with the sauce. Meanwhile, place the courgetti in a microwave and cook on high for 2 minutes. Leave to stand for 1 minute before serving with the sauce. Recipe tips Add a piece of fresh fruit to bring this to 300 kcal per serving. You can buy courgetti already prepared from most supermarkets, but if you have a spiraliser you can make your own – one large courgette (about 175g/6oz) should give you around 150g/5½oz of courgetti. If you don’t have a spiraliser, you can use a vegetable peeler to cut thin ribbons of courgetti, about 3mm thick, then use a sharp knife to slice the strips into long thin strips. Sprinkle the courgetti with a little salt and place in a colander for 10 minutes to allow some of the liquid to drain. Either cook the courgetti in a microwave on high for 2 minutes or steam over a pan of boiling water.
Baked oats recipe
 Tinned fruit can sometimes be tastier and sweeter than fresh. It is a natural sweetener in this healthy baked oat breakfast recipe. 100g/3½oz rolled oats400ml/14fl oz almond milk411g tin peaches, drained and roughly chopped1 tsp vanilla extract1 tsp sea salt2 tsp ground cinnamon75ml/2½fl oz maple syrup, plus extra to serve (optional)50g/1¾oz almonds with skins on, roughly chopped3 tbsp desiccated coconut 100g/3½oz rolled oats 400ml/14fl oz almond milk 411g tin peaches, drained and roughly chopped 1 tsp vanilla extract 1 tsp sea salt 2 tsp ground cinnamon 75ml/2½fl oz maple syrup, plus extra to serve (optional) 50g/1¾oz almonds with skins on, roughly chopped 3 tbsp desiccated coconut Method Preheat the oven to 200C/180C Fan/Gas 6. Place all of the ingredients, except the almonds and coconut, in a large bowl and mix to combine. Pour the mixture into a baking dish that is roughly 20x30cm/8x12in. Top evenly with the almonds and coconut and bake for 15 minutes. Leave to cool slightly and then spoon into four bowls. Serve with more maple syrup, if desired. Preheat the oven to 200C/180C Fan/Gas 6. Place all of the ingredients, except the almonds and coconut, in a large bowl and mix to combine. Preheat the oven to 200C/180C Fan/Gas 6. Place all of the ingredients, except the almonds and coconut, in a large bowl and mix to combine. Pour the mixture into a baking dish that is roughly 20x30cm/8x12in. Top evenly with the almonds and coconut and bake for 15 minutes. Pour the mixture into a baking dish that is roughly 20x30cm/8x12in. Top evenly with the almonds and coconut and bake for 15 minutes. Leave to cool slightly and then spoon into four bowls. Serve with more maple syrup, if desired. Leave to cool slightly and then spoon into four bowls. Serve with more maple syrup, if desired.
One-pan all-day breakfast recipe
 A hearty and healthy one-pan breakfast to wake you up and get you going. This cooked breakfast is full of vegetables and beans, as well as the traditional sausages and eggs. So you get the best of both worlds. Each serving provides 455 kcal, 22.5g protein, 22g carbohydrates (of which 10.5g sugars), 23g fat (of which 7.5g saturates), 7.5g fibre and 2.3g salt. With a GI of 45 this meal is high protein, low GI. 1 tbsp light olive oil8 x 10% fat pork sausage, cut into chunks6 spring onions, finely chopped200g/7oz mushrooms, thinly sliced2 garlic cloves, crushed400g/14oz cherry tomatoes, halved400g tin baked beans4 large free-range eggs¼ tsp sweet smoked paprika40g/1½oz feta2 tbsp finely chopped flat leaf parsley, to garnish 1 tbsp light olive oil 8 x 10% fat pork sausage, cut into chunks 6 spring onions, finely chopped 200g/7oz mushrooms, thinly sliced 2 garlic cloves, crushed 400g/14oz cherry tomatoes, halved 400g tin baked beans 4 large free-range eggs ¼ tsp sweet smoked paprika 40g/1½oz feta 2 tbsp finely chopped flat leaf parsley, to garnish Method Heat the oil in a large, wide frying pan. Brown the sausages for 2–3 minutes, then remove from the pan and set aside. Add the spring onions and mushrooms to the pan and cook over a medium heat for 3–4 minutes, or until softened. Add the garlic and fry for 1 minute. Add the tomatoes, beans and sausages and simmer for 20 minutes or until the sausages are cooked through. Make four wells in the mixture and crack the eggs into them. Cover the pan and steam for 6–8 minutes, or until the whites are set or cooked to your liking.Sprinkle a little paprika over each egg, crumble over the feta and spoon into bowls. Garnish with the parsley and serve immediately. Heat the oil in a large, wide frying pan. Brown the sausages for 2–3 minutes, then remove from the pan and set aside. Heat the oil in a large, wide frying pan. Brown the sausages for 2–3 minutes, then remove from the pan and set aside. Add the spring onions and mushrooms to the pan and cook over a medium heat for 3–4 minutes, or until softened. Add the garlic and fry for 1 minute. Add the tomatoes, beans and sausages and simmer for 20 minutes or until the sausages are cooked through. Add the spring onions and mushrooms to the pan and cook over a medium heat for 3–4 minutes, or until softened. Add the garlic and fry for 1 minute. Add the tomatoes, beans and sausages and simmer for 20 minutes or until the sausages are cooked through. Make four wells in the mixture and crack the eggs into them. Cover the pan and steam for 6–8 minutes, or until the whites are set or cooked to your liking. Make four wells in the mixture and crack the eggs into them. Cover the pan and steam for 6–8 minutes, or until the whites are set or cooked to your liking. Sprinkle a little paprika over each egg, crumble over the feta and spoon into bowls. Garnish with the parsley and serve immediately. Sprinkle a little paprika over each egg, crumble over the feta and spoon into bowls. Garnish with the parsley and serve immediately.
Banana and chocolate cake recipe
 If chocolate banana bread wasn't delicous enough, go even fruther with this banana and chocolate cake. You can freestyle on this chocolatey loaf, by switching up the nuts or mixing in milk and white chocolate. 250g/9oz plain flour25g/1oz cocoa powder1 tsp baking powder¼ tsp bicarbonate of sodapinch salt200g/7oz golden caster sugar2 very ripe bananas, peeled and mashed2 free-range eggs, beaten125g/4½oz butter, melted100g/3½oz good-quality white chocolate, chopped50g/2oz toasted chopped hazelnuts 250g/9oz plain flour 25g/1oz cocoa powder 1 tsp baking powder ¼ tsp bicarbonate of soda pinch salt 200g/7oz golden caster sugar 2 very ripe bananas, peeled and mashed 2 free-range eggs, beaten 125g/4½oz butter, melted 100g/3½oz good-quality white chocolate, chopped 50g/2oz toasted chopped hazelnuts Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a loaf tin.Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and mix until well combined.Place the bananas in a separate bowl, stir in the eggs and melted butter.Fold the banana mixture into the flour mixture until just combined. Fold in the chocolate and nuts and spoon the mixture into the loaf tin.Bake for 50–60 minutes, or until the cake is risen and a skewer inserted in the centre comes out clean. Remove the cake from the oven, cool on a wire rack for 10 minutes, then remove the cake from the tin. Serve in slices. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a loaf tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a loaf tin. Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and mix until well combined. Sift the plain flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar into a large bowl and mix until well combined. Place the bananas in a separate bowl, stir in the eggs and melted butter. Place the bananas in a separate bowl, stir in the eggs and melted butter. Fold the banana mixture into the flour mixture until just combined. Fold in the chocolate and nuts and spoon the mixture into the loaf tin. Fold the banana mixture into the flour mixture until just combined. Fold in the chocolate and nuts and spoon the mixture into the loaf tin. Bake for 50–60 minutes, or until the cake is risen and a skewer inserted in the centre comes out clean. Remove the cake from the oven, cool on a wire rack for 10 minutes, then remove the cake from the tin. Serve in slices. Bake for 50–60 minutes, or until the cake is risen and a skewer inserted in the centre comes out clean. Remove the cake from the oven, cool on a wire rack for 10 minutes, then remove the cake from the tin. Serve in slices. Recipe tips This chocolate banana cake can be double wrapped in cling film and frozen for up to 3 months. Defrost, wrapped, at room temperature for about 3 hours.
Hot fudge sauce recipe
 Our chocolate hot fudge sauce recipe makes a thick and shiny sauce with a touch of caramel and vanilla flavours. 340g/12oz granulated sugar 85g/3oz brown sugar 100g/3½oz cocoa powder 30g/1oz plain flour ½ tsp salt 1 x 400g/14oz can evaporated milk 250ml/9fl oz water 2 tbsp butter 2 tsp vanilla extract 340g/12oz granulated sugar 85g/3oz brown sugar 100g/3½oz cocoa powder 30g/1oz plain flour ½ tsp salt 1 x 400g/14oz can evaporated milk 250ml/9fl oz water 2 tbsp butter 2 tsp vanilla extract Method Place the granulated and brown sugar, cocoa powder, flour and salt into a saucepan. Add the evaporated milk, water and butter and bring slowly to the boil, stirring constantly. Once boiling, cook for five minutes.Remove the sauce from the heat and allow to cool slightly. Stir in the vanilla extract.Serve poured over vanilla ice cream. Place the granulated and brown sugar, cocoa powder, flour and salt into a saucepan. Add the evaporated milk, water and butter and bring slowly to the boil, stirring constantly. Once boiling, cook for five minutes. Place the granulated and brown sugar, cocoa powder, flour and salt into a saucepan. Add the evaporated milk, water and butter and bring slowly to the boil, stirring constantly. Once boiling, cook for five minutes. Remove the sauce from the heat and allow to cool slightly. Stir in the vanilla extract. Remove the sauce from the heat and allow to cool slightly. Stir in the vanilla extract. Serve poured over vanilla ice cream. Serve poured over vanilla ice cream.
Strawberry and banana smoothie recipe
 This fruity smoothie makes a fantastic quick breakfast. You can make it with just strawberries, bananas and milk, but adding peanut butter and vanilla takes it to a whole new level. Each serving provides 285 kcals, 10g protein, 32g carbohydrates (of which 29g sugars) 12g fat (of which 5.5g saturates), 4g fibre and 0.3g salt. 5 large strawberries, stalks removed1 banana, peeled, sliced and frozen180ml/6¼fl oz milk or dairy-free alternative, such as oat milk, chilled1 tsp vanilla bean paste 2 tsp lemon juice 2 tsp peanut butter 5 large strawberries, stalks removed 1 banana, peeled, sliced and frozen 180ml/6¼fl oz milk or dairy-free alternative, such as oat milk, chilled 1 tsp vanilla bean paste 2 tsp lemon juice 2 tsp peanut butter Method Place all of the ingredients in a blender. Start blending on a low speed to bring all the ingredients together, and gradually increase the speed until the smoothie is smooth and creamy. Pour into a chilled glass and serve immediately. Place all of the ingredients in a blender. Start blending on a low speed to bring all the ingredients together, and gradually increase the speed until the smoothie is smooth and creamy. Place all of the ingredients in a blender. Start blending on a low speed to bring all the ingredients together, and gradually increase the speed until the smoothie is smooth and creamy. Pour into a chilled glass and serve immediately. Pour into a chilled glass and serve immediately. Recipe tips Frozen bananas chill the smoothie and help to make it extra thick and creamy. If you have a surplus of ripe bananas, or you make a lot of smoothies, keep a sealed bag of peeled and sliced bananas in the freezer ready to use.
Double chocolate brownies recipe
 A generous helping of white chocolate in these double chocolate brownies makes them even more irresistible. 375g/13oz butter375g/13oz dark chocolate6 free-range eggs350g/12oz caster sugar1 tbsp vanilla extract225g/8oz plain flour1 tsp salt250g/9oz white chocolate, chopped2 tsp icing sugar, to decorate (optional) 375g/13oz butter 375g/13oz dark chocolate 6 free-range eggs 350g/12oz caster sugar 1 tbsp vanilla extract 225g/8oz plain flour 1 tsp salt 250g/9oz white chocolate, chopped 2 tsp icing sugar, to decorate (optional) Method Preheat the oven to 180C/170C fan/Gas 4.Line the sides and base of a 33x23x5.5cm/13x9x2in baking tin with baking paper.Place the butter and chocolate into a heatproof bowl. Place the bowl over a saucepan of barely simmering water (do not let the base of the bowl touch the simmering water) and allow to melt.Put the eggs, sugar and vanilla extract in a clean bowl and whisk together.Once the chocolate and butter have melted, set aside and allow to cool slightly. Add the egg mixture and whisk to combine.Sift the flour and salt together then fold into the chocolate mixture. Add the white chocolate pieces and mix to combine.Pour the mixture into the baking tin and bake for 25 minutes. Remove from the oven and allow to cool a little in the tin.To serve, remove from the baking tin and cut into squares while still warm. Sprinkle with icing sugar, if using. Preheat the oven to 180C/170C fan/Gas 4. Preheat the oven to 180C/170C fan/Gas 4. Line the sides and base of a 33x23x5.5cm/13x9x2in baking tin with baking paper. Line the sides and base of a 33x23x5.5cm/13x9x2in baking tin with baking paper. Place the butter and chocolate into a heatproof bowl. Place the bowl over a saucepan of barely simmering water (do not let the base of the bowl touch the simmering water) and allow to melt. Place the butter and chocolate into a heatproof bowl. Place the bowl over a saucepan of barely simmering water (do not let the base of the bowl touch the simmering water) and allow to melt. Put the eggs, sugar and vanilla extract in a clean bowl and whisk together. Put the eggs, sugar and vanilla extract in a clean bowl and whisk together. Once the chocolate and butter have melted, set aside and allow to cool slightly. Add the egg mixture and whisk to combine. Once the chocolate and butter have melted, set aside and allow to cool slightly. Add the egg mixture and whisk to combine. Sift the flour and salt together then fold into the chocolate mixture. Add the white chocolate pieces and mix to combine. Sift the flour and salt together then fold into the chocolate mixture. Add the white chocolate pieces and mix to combine. Pour the mixture into the baking tin and bake for 25 minutes. Remove from the oven and allow to cool a little in the tin. Pour the mixture into the baking tin and bake for 25 minutes. Remove from the oven and allow to cool a little in the tin. To serve, remove from the baking tin and cut into squares while still warm. Sprinkle with icing sugar, if using. To serve, remove from the baking tin and cut into squares while still warm. Sprinkle with icing sugar, if using.
Mug cake recipe
 Chocolate cake for one in just a few minutes thanks to nifty use of the microwave. Add extra toppings, if you like – ice cream, strawberries, raspberries, sprinkles, chocolate flakes and wafers all work well. 2 tbsp soft unsalted butter1 tbsp light brown sugar2 tbsp caster sugar4 tbsp self-raising flour1 tbsp cocoa powder1 egg yolk½ tsp vanilla extract handful chocolate chips 2 tbsp soft unsalted butter 1 tbsp light brown sugar 2 tbsp caster sugar 4 tbsp self-raising flour 1 tbsp cocoa powder 1 egg yolk ½ tsp vanilla extract handful chocolate chips Method Put the butter into a large, microwave-safe mug. Microwave for 10–20 seconds, or until the butter has melted.Once the butter is melted, use a fork to stir in the brown sugar, caster sugar, self-raising flour and cocoa powder. Mix until well combined without any lumps. Add the egg yolk and the vanilla extract and stir again. Microwave for 30 seconds. After 30 seconds, remove from the microwave, taking care to protect your hands as it could be hot. Put the chocolate chips on top of the cake mixture and use a teaspoon handle to push them down slightly into the mixture. Microwave for a further 30–40 seconds. Carefully remove from the microwave and leave the cake to cool for 15 minutes.Eat on its own or add a topping such as a scoop of ice cream, sprinkles, a chocolate flake or strawberries. Enjoy! Put the butter into a large, microwave-safe mug. Microwave for 10–20 seconds, or until the butter has melted. Put the butter into a large, microwave-safe mug. Microwave for 10–20 seconds, or until the butter has melted. Once the butter is melted, use a fork to stir in the brown sugar, caster sugar, self-raising flour and cocoa powder. Mix until well combined without any lumps. Once the butter is melted, use a fork to stir in the brown sugar, caster sugar, self-raising flour and cocoa powder. Mix until well combined without any lumps. Add the egg yolk and the vanilla extract and stir again. Microwave for 30 seconds. Add the egg yolk and the vanilla extract and stir again. Microwave for 30 seconds. After 30 seconds, remove from the microwave, taking care to protect your hands as it could be hot. Put the chocolate chips on top of the cake mixture and use a teaspoon handle to push them down slightly into the mixture. Microwave for a further 30–40 seconds. After 30 seconds, remove from the microwave, taking care to protect your hands as it could be hot. Put the chocolate chips on top of the cake mixture and use a teaspoon handle to push them down slightly into the mixture. Microwave for a further 30–40 seconds. Carefully remove from the microwave and leave the cake to cool for 15 minutes. Carefully remove from the microwave and leave the cake to cool for 15 minutes. Eat on its own or add a topping such as a scoop of ice cream, sprinkles, a chocolate flake or strawberries. Enjoy! Eat on its own or add a topping such as a scoop of ice cream, sprinkles, a chocolate flake or strawberries. Enjoy!
Tropical flapjacks recipe
Golden flapjacks with mango, sour cherries and coconut Try Sophie Dahl's chewy flapjacks crammed with dried fruit and coconut. 2 tbsp golden syrup4 tbsp runny honey150g/5oz salted butter 150g/5oz porridge oats100g/3½oz desiccated coconut75g/2¾oz sour cherries75g/2¾oz dried mango, chopped 2 tbsp golden syrup 4 tbsp runny honey 150g/5oz salted butter 150g/5oz porridge oats 100g/3½oz desiccated coconut 75g/2¾oz sour cherries 75g/2¾oz dried mango, chopped Method Preheat the oven to 180C/350F/Gas 4. Grease a medium-sized deep baking tray. (The size of the tray will depend on the thickness of the flapjacks).In a large saucepan, melt the golden syrup, honey and butter together over a low heat, stirring until well combined.Remove the pan from the heat and stir in the oats, coconut, cherries and mango.Pour the flapjack mixture into the prepared tray and press it down gently into the corners of the tin. Bake for 25-30 minutes, or until deep golden-brown on top. Score the flapjack into pieces while still hot, and allow to cool in the tin before turning out and cutting completely. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Grease a medium-sized deep baking tray. (The size of the tray will depend on the thickness of the flapjacks). Grease a medium-sized deep baking tray. (The size of the tray will depend on the thickness of the flapjacks). In a large saucepan, melt the golden syrup, honey and butter together over a low heat, stirring until well combined. In a large saucepan, melt the golden syrup, honey and butter together over a low heat, stirring until well combined. Remove the pan from the heat and stir in the oats, coconut, cherries and mango. Remove the pan from the heat and stir in the oats, coconut, cherries and mango. Pour the flapjack mixture into the prepared tray and press it down gently into the corners of the tin. Bake for 25-30 minutes, or until deep golden-brown on top. Pour the flapjack mixture into the prepared tray and press it down gently into the corners of the tin. Bake for 25-30 minutes, or until deep golden-brown on top. Score the flapjack into pieces while still hot, and allow to cool in the tin before turning out and cutting completely. Score the flapjack into pieces while still hot, and allow to cool in the tin before turning out and cutting completely.