ademchaoua/GeneralTextCorpus huggingface dataset:
Easy chocolate frosting recipe
 Dan Lepard makes a stunning, yet easy chocolate icing made with melted butter and cream to give a shiny, pourable finish. 25g/1oz cocoa powder300g/10½oz icing sugar50g/1¾oz butter50ml/2fl oz double cream 25g/1oz cocoa powder 300g/10½oz icing sugar 50g/1¾oz butter 50ml/2fl oz double cream Method Sift the cocoa and icing sugar together into a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth.Use while smooth enough to spread, or thin with a little boiling water for a runnier icing. Sift the cocoa and icing sugar together into a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth. Sift the cocoa and icing sugar together into a bowl. Melt the butter for a few seconds in the microwave, or in a small pan over a low heat. Mix the melted butter and the cream into the sugar and cocoa, and stir until smooth. Use while smooth enough to spread, or thin with a little boiling water for a runnier icing. Use while smooth enough to spread, or thin with a little boiling water for a runnier icing.
Granola bars recipe
 These delicious cherry granola bars are great for making with kids. Skip the chocolate sauce and pack them into lunchboxes for a breakfast treat. 150g/5oz butter, cubed 80g/3oz soft light brown sugar80ml/3fl oz clear honey250g/9oz rolled oats80g/3oz dried cherries80g/3oz dried cranberries1 tbsp desiccated coconut50g/2oz hazelnuts, shells removed, chopped 150g/5oz butter, cubed 80g/3oz soft light brown sugar 80ml/3fl oz clear honey 250g/9oz rolled oats 80g/3oz dried cherries 80g/3oz dried cranberries 1 tbsp desiccated coconut 50g/2oz hazelnuts, shells removed, chopped 100ml/3½fl oz double cream 100ml/3½fl oz double cream Method Preheat the oven to 180C/360F/Gas 4.Melt the butter, sugar and honey together in a pan over a medium heat. Add the rolled oats, dried cherries, dried cranberries, desiccated coconut and hazelnuts and stir well.Pour the flapjack mixture into a greased 30cm/12in x 20cm/8in square baking tin. Press the mixture into the corners and smooth the top.Place into the oven to bake for 20 minutes, or until golden-brown and bubbling. Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares.For the chocolate dipping sauce (if making), heat the cream in a pan until warmed through. Stir in the chocolate pieces until melted and smooth. Serve the flapjacks with the dipping sauce in a small bowl alongside. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Melt the butter, sugar and honey together in a pan over a medium heat. Add the rolled oats, dried cherries, dried cranberries, desiccated coconut and hazelnuts and stir well. Melt the butter, sugar and honey together in a pan over a medium heat. Add the rolled oats, dried cherries, dried cranberries, desiccated coconut and hazelnuts and stir well. Pour the flapjack mixture into a greased 30cm/12in x 20cm/8in square baking tin. Press the mixture into the corners and smooth the top. Pour the flapjack mixture into a greased 30cm/12in x 20cm/8in square baking tin. Press the mixture into the corners and smooth the top. Place into the oven to bake for 20 minutes, or until golden-brown and bubbling. Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares. Place into the oven to bake for 20 minutes, or until golden-brown and bubbling. Remove from the oven and allow to cool. Turn out of the tin and cut into equal-sized squares. For the chocolate dipping sauce (if making), heat the cream in a pan until warmed through. Stir in the chocolate pieces until melted and smooth. Serve the flapjacks with the dipping sauce in a small bowl alongside. For the chocolate dipping sauce (if making), heat the cream in a pan until warmed through. Stir in the chocolate pieces until melted and smooth. Serve the flapjacks with the dipping sauce in a small bowl alongside.
Mango and mint lassi recipe
 This cooling and refreshing mango and mint lassi is the perfect accompaniment to hot and spicy food. 425g/15 oz canned Alphonso mango pulp or tinned mango slices150ml/5 fl oz plain yoghurt150ml/5fl oz full-fat or semi-skimmed milk1 lime, juice only2 tbsp chopped fresh mint leaves 425g/15 oz canned Alphonso mango pulp or tinned mango slices 150ml/5 fl oz plain yoghurt 150ml/5fl oz full-fat or semi-skimmed milk 1 lime, juice only 2 tbsp chopped fresh mint leaves Method If using mango slices, put them into a food processor and blitz to a smooth pulp. Add the yoghurt, milk, lime juice and mint, then blend again until smooth. Divide the lassi between 4 glasses and serve immediately. If using mango slices, put them into a food processor and blitz to a smooth pulp. If using mango slices, put them into a food processor and blitz to a smooth pulp. Add the yoghurt, milk, lime juice and mint, then blend again until smooth. Add the yoghurt, milk, lime juice and mint, then blend again until smooth. Divide the lassi between 4 glasses and serve immediately. Divide the lassi between 4 glasses and serve immediately.
Tomato and feta bruschetta recipe
 Taking a Greek salad and making it a tip-top toast topping for this tomato and feta bruschetta that's a great lunch, starter or even a party food. 2 tbsp olive oil1 lemon, juice only150g/5½oz vine cherry tomatoes, halved½ shallot, peeled and finely sliced (optional)50g/2oz olives, stones removed50g/2oz feta cheese, crumbled 2 tbsp olive oil 1 lemon, juice only 150g/5½oz vine cherry tomatoes, halved ½ shallot, peeled and finely sliced (optional) 50g/2oz olives, stones removed 50g/2oz feta cheese, crumbled 4-6 slices ciabatta, depending on size of loaf 2 tbsp olive oilsalt and freshly ground black pepper 4-6 slices ciabatta, depending on size of loaf 2 tbsp olive oil salt and freshly ground black pepper Method To make the Greek salad, whisk together the olive oil and lemon juice in a bowl.Add the cherry tomatoes, shallot, olives and feta cheese, then season with salt and freshly ground black pepper and toss together.To make the bruschetta, heat a griddle pan until smoking. Drizzle the ciabatta slices with the oil and season both sides with salt and freshly ground black pepper. Grill for one minute on each side.To serve, place the bruschetta slices in the centre of a plate and spoon the Greek salad on top. To make the Greek salad, whisk together the olive oil and lemon juice in a bowl. To make the Greek salad, whisk together the olive oil and lemon juice in a bowl. Add the cherry tomatoes, shallot, olives and feta cheese, then season with salt and freshly ground black pepper and toss together. Add the cherry tomatoes, shallot, olives and feta cheese, then season with salt and freshly ground black pepper and toss together. To make the bruschetta, heat a griddle pan until smoking. Drizzle the ciabatta slices with the oil and season both sides with salt and freshly ground black pepper. Grill for one minute on each side. To make the bruschetta, heat a griddle pan until smoking. Drizzle the ciabatta slices with the oil and season both sides with salt and freshly ground black pepper. Grill for one minute on each side. To serve, place the bruschetta slices in the centre of a plate and spoon the Greek salad on top. To serve, place the bruschetta slices in the centre of a plate and spoon the Greek salad on top.
Moroccan lamb tagine with prunes recipe
 Lamb and prune tagine is so rich and tempting and this recipe has a splash of aromatic orange blossom water to transport you to the souk! 4 tbsp olive oil1 onion, chopped900g/2lb lean leg of lamb, diced salt and freshly ground black pepper½ tsp ground coriander½ tsp ground cinnamon1 cinnamon stick½ tsp ground cumin1 tsp gingerpinch saffron threads, soaked in 1 tbsp water12 prunes, soaked in warm water4 tbsp clear honey1 tsp orange flower water (or to taste) 4 tbsp olive oil 1 onion, chopped 900g/2lb lean leg of lamb, diced salt and freshly ground black pepper ½ tsp ground coriander ½ tsp ground cinnamon 1 cinnamon stick ½ tsp ground cumin 1 tsp ginger pinch saffron threads, soaked in 1 tbsp water 12 prunes, soaked in warm water 4 tbsp clear honey 1 tsp orange flower water (or to taste) Method Heat two tablespoons of olive oil in a large lidded pan. Add the chopped onion and diced lamb and cook until the meat is coloured on all sides. Pour enough water over the meat to cover.Add a further two tablespoons of olive oil, the salt, freshly ground black pepper, ground coriander, ground cinnamon, cinnamon stick, ground cumin, ginger, saffron and saffron water to the meat in the pan and bring to the boil.Turn the heat down, put the lid on, and allow the meat to simmer for about two hours.Add the soaked prunes and leave to simmer for a further 20 minutes.Stir in the honey and sprinkle the tagine with orange flower water and serve hot. Heat two tablespoons of olive oil in a large lidded pan. Add the chopped onion and diced lamb and cook until the meat is coloured on all sides. Pour enough water over the meat to cover. Heat two tablespoons of olive oil in a large lidded pan. Add the chopped onion and diced lamb and cook until the meat is coloured on all sides. Pour enough water over the meat to cover. Add a further two tablespoons of olive oil, the salt, freshly ground black pepper, ground coriander, ground cinnamon, cinnamon stick, ground cumin, ginger, saffron and saffron water to the meat in the pan and bring to the boil. Add a further two tablespoons of olive oil, the salt, freshly ground black pepper, ground coriander, ground cinnamon, cinnamon stick, ground cumin, ginger, saffron and saffron water to the meat in the pan and bring to the boil. Turn the heat down, put the lid on, and allow the meat to simmer for about two hours. Turn the heat down, put the lid on, and allow the meat to simmer for about two hours. Add the soaked prunes and leave to simmer for a further 20 minutes. Add the soaked prunes and leave to simmer for a further 20 minutes. Stir in the honey and sprinkle the tagine with orange flower water and serve hot. Stir in the honey and sprinkle the tagine with orange flower water and serve hot.
Spicy chorizo penne pasta recipe
 This is a super tasty, quick dinner for two, and the red wine makes it a little bit special. 1 tbsp olive oil¼ red onion, finely chopped½ tsp dried chilli flakes75g/2½oz approx raw chorizo sausages, cut into bite-sized pieces55g/2oz tomato purée55g/2oz sun-blushed tomatoes, chopped200ml/8fl oz red wine2 garlic cloves250g/9oz short pasta, such as fusilli or penne, cooked according to packet instructionssea salt and freshly ground black pepperfresh basil, to garnish 1 tbsp olive oil ¼ red onion, finely chopped ½ tsp dried chilli flakes 75g/2½oz approx raw chorizo sausages, cut into bite-sized pieces 55g/2oz tomato purée 55g/2oz sun-blushed tomatoes, chopped 200ml/8fl oz red wine 2 garlic cloves 250g/9oz short pasta, such as fusilli or penne, cooked according to packet instructions sea salt and freshly ground black pepper fresh basil, to garnish Method Heat the oil in a frying pan over a medium to high heat. Add the onion and chilli and cook for two minutes. Add the chorizo and cook for a further five minutes, or until golden-brown all over.Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper.To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil. Heat the oil in a frying pan over a medium to high heat. Add the onion and chilli and cook for two minutes. Heat the oil in a frying pan over a medium to high heat. Add the onion and chilli and cook for two minutes. Add the chorizo and cook for a further five minutes, or until golden-brown all over. Add the chorizo and cook for a further five minutes, or until golden-brown all over. Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper. Add the remaining ingredients to the pan, apart from the pasta. Bring the to the boil, then reduce the heat and simmer for 15 minutes. Season, to taste, with salt and freshly ground black pepper. To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil. To serve, stir the pasta into the sausage mixture, then pour onto a serving plate and garnish with fresh basil.
Sausage and ricotta pasta bake recipe
 Looking for wholesome student food? This hearty pasta bake is easy on the wallet and is great for feeding a hungry family too. 2 tsp vegetable oil2 red onions, peeled, sliced1 red chilli, finely chopped2 garlic cloves, sliced200g/7oz good-quality herb sausages, grilled until completely cooked through, cooled, thickly sliced350g/12oz penne, cooked according to packet instructions, drained200g/7oz ricotta2 ripe tomatoes, finely chopped100g/3½oz parmesan shavings, plus extra to serve 2 tsp vegetable oil 2 red onions, peeled, sliced 1 red chilli, finely chopped 2 garlic cloves, sliced 200g/7oz good-quality herb sausages, grilled until completely cooked through, cooled, thickly sliced 350g/12oz penne, cooked according to packet instructions, drained 200g/7oz ricotta 2 ripe tomatoes, finely chopped 100g/3½oz parmesan shavings, plus extra to serve 1 tbsp chopped fresh parsley1 ready-made garlic baguette, sliced 1 tbsp chopped fresh parsley 1 ready-made garlic baguette, sliced Method Preheat the oven to 180C/350F/Gas 4. Heat the oil in a frying pan over a medium heat. Add the onions, chilli and garlic and fry for 3-4 minutes, or until softened.Add the cooked, sliced sausages, cooked pasta, ricotta and chopped tomatoes and stir well to combine.Transfer the mixture to an ovenproof dish and sprinkle over the parmesan shavings. Bake in the oven for 10-12 minutes, or until the cheese has melted and is golden-brown.To serve, divide the baked penne among four serving plates. Sprinkle over the remaining parmesan shavings and the chopped parsley. Place 1-2 slices of garlic bread alongside each serving. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the oil in a frying pan over a medium heat. Add the onions, chilli and garlic and fry for 3-4 minutes, or until softened. Heat the oil in a frying pan over a medium heat. Add the onions, chilli and garlic and fry for 3-4 minutes, or until softened. Add the cooked, sliced sausages, cooked pasta, ricotta and chopped tomatoes and stir well to combine. Add the cooked, sliced sausages, cooked pasta, ricotta and chopped tomatoes and stir well to combine. Transfer the mixture to an ovenproof dish and sprinkle over the parmesan shavings. Bake in the oven for 10-12 minutes, or until the cheese has melted and is golden-brown. Transfer the mixture to an ovenproof dish and sprinkle over the parmesan shavings. Bake in the oven for 10-12 minutes, or until the cheese has melted and is golden-brown. To serve, divide the baked penne among four serving plates. Sprinkle over the remaining parmesan shavings and the chopped parsley. Place 1-2 slices of garlic bread alongside each serving. To serve, divide the baked penne among four serving plates. Sprinkle over the remaining parmesan shavings and the chopped parsley. Place 1-2 slices of garlic bread alongside each serving.
Meatball wraps recipe
 Whip up a quick meatball wrap with zesty guacamole for a tasty supper for one. This recipe would easily scale up for more. 150g/5½oz lean beef mince1 garlic clove, finely chopped1 tbsp olive oilsalt and freshly ground black pepper 150g/5½oz lean beef mince 1 garlic clove, finely chopped 1 tbsp olive oil salt and freshly ground black pepper 1 ripe avocado, peeled, stone removed, chopped½ lime, juice only, plus extra to serve1½ tbsp chopped fresh coriander leaves 1 ripe avocado, peeled, stone removed, chopped ½ lime, juice only, plus extra to serve 1½ tbsp chopped fresh coriander leaves 2 flour tortillas3 tbsp plain yoghurt1 Little Gem lettuce, leaves separated 2 flour tortillas 3 tbsp plain yoghurt 1 Little Gem lettuce, leaves separated Method Mix the beef mince, garlic, salt and pepper together in a bowl. Then roll the mince into about 6 balls using your hands. Rub the beef with olive oil. Cook in a hot frying pan for 8-10 minutes, turning regularly, until golden-brown and cooked through.For the guacamole, put all of the guacamole ingredients in a bowl and mash to a rough mixture with a fork.Spread the tortillas with the guacamole, fill with the hot beef and add some yoghurt. Squeeze over a little more lime juice to taste, add a few lettuce leaves, then roll the tortilla up. Mix the beef mince, garlic, salt and pepper together in a bowl. Then roll the mince into about 6 balls using your hands. Rub the beef with olive oil. Cook in a hot frying pan for 8-10 minutes, turning regularly, until golden-brown and cooked through. Mix the beef mince, garlic, salt and pepper together in a bowl. Then roll the mince into about 6 balls using your hands. Rub the beef with olive oil. Cook in a hot frying pan for 8-10 minutes, turning regularly, until golden-brown and cooked through. For the guacamole, put all of the guacamole ingredients in a bowl and mash to a rough mixture with a fork. For the guacamole, put all of the guacamole ingredients in a bowl and mash to a rough mixture with a fork. Spread the tortillas with the guacamole, fill with the hot beef and add some yoghurt. Squeeze over a little more lime juice to taste, add a few lettuce leaves, then roll the tortilla up. Spread the tortillas with the guacamole, fill with the hot beef and add some yoghurt. Squeeze over a little more lime juice to taste, add a few lettuce leaves, then roll the tortilla up.
Prawns with cauliflower 'couscous' recipe
 Low-fat and high-protein prawns pair wonderfully with a fresh salsa and cauliflower couscous. Each serving provides 165 kcal, 17g protein, 10.5g carbohydrate (of which 8.5g sugars), 5g fat (of which 1g saturates), 4g fibre and 1.5g salt. 100g/3½oz cauliflower florets 1 tsp olive oilsalt and freshly ground black pepper 100g/3½oz cauliflower florets 1 tsp olive oil salt and freshly ground black pepper 100g/3½oz cooked peeled prawns1 tomato (100g/3½oz), roughly chopped ¼ onion (25g/1oz), finely chopped½ tsp olive oilpinch dried red chilli flakes10g/⅓oz fresh coriander, roughly chopped (optional) 100g/3½oz cooked peeled prawns 1 tomato (100g/3½oz), roughly chopped ¼ onion (25g/1oz), finely chopped ½ tsp olive oil pinch dried red chilli flakes 10g/⅓oz fresh coriander, roughly chopped (optional) Method To make the cauliflower 'couscous', preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processer for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the oil and season to taste. Spread the couscous onto a baking tray and bake for 15 minutes. To make the prawn salsa, mix all the ingredients together.Serve the prawn salsa with the 'couscous'. To make the cauliflower 'couscous', preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processer for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the oil and season to taste. Spread the couscous onto a baking tray and bake for 15 minutes. To make the cauliflower 'couscous', preheat the oven to 200C/180C Fan/Gas 6. Pulse the cauliflower in a food processer for 30 seconds, or until finely chopped (it should have the same texture as couscous). Mix in the oil and season to taste. Spread the couscous onto a baking tray and bake for 15 minutes. To make the prawn salsa, mix all the ingredients together. To make the prawn salsa, mix all the ingredients together. Serve the prawn salsa with the 'couscous'. Serve the prawn salsa with the 'couscous'. Recipe tips The 'couscous' will keep in the freezer for two months. You can also have a kiwi fruit for lunch to make this up to 200 calories.
Tuna and bean salad recipe
 Tinned tuna is low-fat and high-protein, as well as cost efficient and green beans give this salad a satisfying crunch. Each serving provides 170 kcal, 32g protein, 6g carbohydrate (of which 5g sugars), 1g fat (of which 0g saturates), 4g fibre and 0.7g salt. 80g/3oz green beans, halved160g tin tuna in water, drained50g/1¾oz red pepper, cut into dice 1 tbsp fat-free dressing 80g/3oz green beans, halved 160g tin tuna in water, drained 50g/1¾oz red pepper, cut into dice 1 tbsp fat-free dressing Method Cook the beans in a saucepan of boiling water for 5 minutes, or until tender. Drain and place in a bowl of cold water. When they are cool, drain off the cold water and mix the beans with the tuna, pepper and dressing in a bowl. Serve. Cook the beans in a saucepan of boiling water for 5 minutes, or until tender. Drain and place in a bowl of cold water. When they are cool, drain off the cold water and mix the beans with the tuna, pepper and dressing in a bowl. Serve. Cook the beans in a saucepan of boiling water for 5 minutes, or until tender. Drain and place in a bowl of cold water. When they are cool, drain off the cold water and mix the beans with the tuna, pepper and dressing in a bowl. Serve. Recipe tips Follow this lunch with a satsuma to bring it up to 200 calories.
Sunshine muffins recipe
 Bake a batch of these healthy muffins for a breakfast treat. You can swap the mango for blueberries or chopped apple. 1 free-range egg125ml/4fl oz natural yoghurt2 tbsp vegetable oil150g/5oz plain wholemeal flour2 tbsp porridge oats1 tbsp dark soft brown sugar1½ tsp mixed spice2 tsp baking powder200g/7oz mango, chopped into small pieces2 tbsp pumpkin seeds 1 free-range egg 125ml/4fl oz natural yoghurt 2 tbsp vegetable oil 150g/5oz plain wholemeal flour 2 tbsp porridge oats 1 tbsp dark soft brown sugar 1½ tsp mixed spice 2 tsp baking powder 200g/7oz mango, chopped into small pieces 2 tbsp pumpkin seeds Method Preheat the oven to 220C/425F/Gas 7. Line six holes of a muffin tray with paper muffin cases.Beat the egg in a jug, then beat in the yoghurt and vegetable oil.Stir the flour, oats, sugar, mixed spice and baking powder together in a bowl. Add the mango and the egg mixture and mix together until just combined.Divide the mixture between the six muffin cases and sprinkle over the pumpkin seeds, pushing them in slightly.Bake in the oven for 20-25 minutes, or until risen and golden-brown and a cake tester inserted into the middle comes out clean. Preheat the oven to 220C/425F/Gas 7. Line six holes of a muffin tray with paper muffin cases. Preheat the oven to 220C/425F/Gas 7. Line six holes of a muffin tray with paper muffin cases. Beat the egg in a jug, then beat in the yoghurt and vegetable oil. Beat the egg in a jug, then beat in the yoghurt and vegetable oil. Stir the flour, oats, sugar, mixed spice and baking powder together in a bowl. Add the mango and the egg mixture and mix together until just combined. Stir the flour, oats, sugar, mixed spice and baking powder together in a bowl. Add the mango and the egg mixture and mix together until just combined. Divide the mixture between the six muffin cases and sprinkle over the pumpkin seeds, pushing them in slightly. Divide the mixture between the six muffin cases and sprinkle over the pumpkin seeds, pushing them in slightly. Bake in the oven for 20-25 minutes, or until risen and golden-brown and a cake tester inserted into the middle comes out clean. Bake in the oven for 20-25 minutes, or until risen and golden-brown and a cake tester inserted into the middle comes out clean.