ademchaoua/GeneralTextCorpus huggingface dataset:
Ricotta pots with blueberries recipe
 Ricotta is eaten for breakfast in Italy and also works well as a snack. Cinnamon adds sweetness without sugar and blueberries are a relatively low-sugar fruit. Honey tastes sweeter than sugar and you need just a spoonful. Briefly dip your teaspoon in very hot water to help it slip off easily. Each serving provides 211 kcal, 10g protein, 16.5g carbohydrates (of which 16.5g sugars), 11g fat (of which 7g saturates), 2g fibre and 0.3g salt. 200g/7oz ricotta pinch ground cinnamon2 tsp runny honey 200g/7oz blueberries 200g/7oz ricotta pinch ground cinnamon 2 tsp runny honey 200g/7oz blueberries Method Mix the ricotta with the cinnamon and half the honey in a bowl. Gently stir in most of the blueberries. Divide the mixture between two ramekins or small bowls. Top with the remaining blueberries and keep in the fridge, covered, until ready to eat. Drizzle over the remaining honey just before serving. Mix the ricotta with the cinnamon and half the honey in a bowl. Gently stir in most of the blueberries. Divide the mixture between two ramekins or small bowls. Mix the ricotta with the cinnamon and half the honey in a bowl. Gently stir in most of the blueberries. Divide the mixture between two ramekins or small bowls. Top with the remaining blueberries and keep in the fridge, covered, until ready to eat. Drizzle over the remaining honey just before serving. Top with the remaining blueberries and keep in the fridge, covered, until ready to eat. Drizzle over the remaining honey just before serving.
Tomato eggy bread recipe
 This tasty spin on a breakfast classic provides energy and protein to get you going in the morning, plus a double dose of tomato. Each serving provides 294 kcal, 17g protein, 32g carbohydrates (of which 5g sugars), 10g fat (of which 2g saturates), 6.5g fibre and 1g salt. 2 large free-range eggs 1 tbsp finely chopped flat leaf parsley or chives (optional)2 x 70g/2½oz slices wholewheat bread 1 tsp tomato purée½ tsp Worcestershire sauce1 tsp olive oil 2 tomatoes, each cut into four thick slicessalt and freshly ground black pepper 2 large free-range eggs 1 tbsp finely chopped flat leaf parsley or chives (optional) 2 x 70g/2½oz slices wholewheat bread 1 tsp tomato purée ½ tsp Worcestershire sauce 1 tsp olive oil 2 tomatoes, each cut into four thick slices salt and freshly ground black pepper Method Crack the eggs into a wide, shallow bowl, season and add the herbs, if using. Whisk with a fork.Spread one side of each slice of bread with the tomato purée and sprinkle over the Worcestershire sauce. Place the bread slices into the egg mixture and soak for 5 minutes, turning three times.Heat the oil in a frying pan over a medium heat. Fry the tomatoes and egg-soaked bread for 3–4 minutes, turning halfway through, or until lightly browned on both sides. Serve immediately. Crack the eggs into a wide, shallow bowl, season and add the herbs, if using. Whisk with a fork. Crack the eggs into a wide, shallow bowl, season and add the herbs, if using. Whisk with a fork. Spread one side of each slice of bread with the tomato purée and sprinkle over the Worcestershire sauce. Spread one side of each slice of bread with the tomato purée and sprinkle over the Worcestershire sauce. Place the bread slices into the egg mixture and soak for 5 minutes, turning three times. Place the bread slices into the egg mixture and soak for 5 minutes, turning three times. Heat the oil in a frying pan over a medium heat. Fry the tomatoes and egg-soaked bread for 3–4 minutes, turning halfway through, or until lightly browned on both sides. Serve immediately. Heat the oil in a frying pan over a medium heat. Fry the tomatoes and egg-soaked bread for 3–4 minutes, turning halfway through, or until lightly browned on both sides. Serve immediately.
Lighter shakshuska recipe
 A super-simple, high-protein and low-calorie egg dish that can be eaten at any time of day. Each serving provides 305 kcal, 20g protein, 21.5g carbohydrate (of which 20g sugars), 14g fat (of which 3g saturates), 6g fibre and 0.5g salt. 1 tsp vegetable oil1 small onion (75g/2½oz peeled weight), thinly sliced1 garlic clove, finely chopped ½ red pepper (75g/2½oz), roughly chopped pinch smoked paprika 300g/10½oz tinned chopped tomatoes 1 level tbsp tomato purée 2 medium free-range eggs handful fresh parsley, chopped salt and freshly ground black pepper, to taste 1 tsp vegetable oil 1 small onion (75g/2½oz peeled weight), thinly sliced 1 garlic clove, finely chopped ½ red pepper (75g/2½oz), roughly chopped pinch smoked paprika 300g/10½oz tinned chopped tomatoes 1 level tbsp tomato purée 2 medium free-range eggs handful fresh parsley, chopped salt and freshly ground black pepper, to taste Method Preheat the oven to 200C/180C Fan/Gas 6.Heat the oil in a small ovenproof frying pan over a medium heat. Add the onion and fry for 4–5 minutes, or until soft. Add the garlic, red pepper and paprika and cook for 2 minutes. Add the tomatoes and tomato purée and season to taste. Cook over a medium–low heat for 10–15 minutes, or until the mixture begins to thicken.Using the back of a tablespoon, make two wells in the tomato mixture and break an egg into each one. Transfer the pan to the oven for 10 minutes, or until the eggs have just set but the yolks are still runny. Serve immediately. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a small ovenproof frying pan over a medium heat. Add the onion and fry for 4–5 minutes, or until soft. Add the garlic, red pepper and paprika and cook for 2 minutes. Add the tomatoes and tomato purée and season to taste. Cook over a medium–low heat for 10–15 minutes, or until the mixture begins to thicken. Heat the oil in a small ovenproof frying pan over a medium heat. Add the onion and fry for 4–5 minutes, or until soft. Add the garlic, red pepper and paprika and cook for 2 minutes. Add the tomatoes and tomato purée and season to taste. Cook over a medium–low heat for 10–15 minutes, or until the mixture begins to thicken. Using the back of a tablespoon, make two wells in the tomato mixture and break an egg into each one. Transfer the pan to the oven for 10 minutes, or until the eggs have just set but the yolks are still runny. Serve immediately. Using the back of a tablespoon, make two wells in the tomato mixture and break an egg into each one. Transfer the pan to the oven for 10 minutes, or until the eggs have just set but the yolks are still runny. Serve immediately. Recipe tips For a 400-calorie dinner, add 75g/2½oz drained tinned chickpeas to the tomatoes when cooking.
Toast with mashed banana and yoghurt recipe
 The fibre in the banana and wholemeal toast make this very low-calorie breakfast super-filling. Each serving provides 200 kcal. By Fiona Hunter Shopping list Ingredients 30g/1oz slice wholemeal or granary bread1 small banana (75g/2½oz peeled weight), mashed1 small pot low-fat, sugar-free yoghurt (65 kcal or fewer) 30g/1oz slice wholemeal or granary bread 1 small banana (75g/2½oz peeled weight), mashed 1 small pot low-fat, sugar-free yoghurt (65 kcal or fewer) Method Toast the bread. Spread the mashed banana over the toast and serve with the yoghurt. Toast the bread. Spread the mashed banana over the toast and serve with the yoghurt. Toast the bread. Spread the mashed banana over the toast and serve with the yoghurt. Related recipes Shakshuka traybake. By Rukmini Iyer 300-calorie breakfasts recipes (24) Healthier banana pancakes. By Justine Pattison banana recipes (143) Banana and peanut butter roll-ups. By Nadiya Hussain banana recipes (143) Vegan gluten-free pancakes. By Pippa Kendrick banana recipes (143)
Poached egg on toast recipe
 The classic poached egg on toast gets a low-calorie makeover. Each serving provides 200kcal. 1 medium free-range egg30g/1oz slice wholemeal or granary breadsalt and freshly ground black pepper1 small banana (75g/2½oz peeled weight), to serve 1 medium free-range egg 30g/1oz slice wholemeal or granary bread salt and freshly ground black pepper 1 small banana (75g/2½oz peeled weight), to serve Method Bring a small saucepan of water to a rapid boil. Whisk the water to create a vortex then crack the egg into the centre and cook for 3 minutes. Remove the egg with a slotted spoon and place into a bowl of iced water.Meanwhile, toast the bread. Place the poached egg onto the toast and season with salt and pepper. Serve with the banana. Bring a small saucepan of water to a rapid boil. Whisk the water to create a vortex then crack the egg into the centre and cook for 3 minutes. Remove the egg with a slotted spoon and place into a bowl of iced water. Bring a small saucepan of water to a rapid boil. Whisk the water to create a vortex then crack the egg into the centre and cook for 3 minutes. Remove the egg with a slotted spoon and place into a bowl of iced water. Meanwhile, toast the bread. Meanwhile, toast the bread. Place the poached egg onto the toast and season with salt and pepper. Serve with the banana. Place the poached egg onto the toast and season with salt and pepper. Serve with the banana.
Healthy egg breakfast recipe
 This healthy egg breakfast will really set you up for the day: it provides three servings of vegetables per person, with the beans adding extra fibre and protein. Each serving provides 339 kcal, 20g protein, 41g carbohydrates (of which 14g sugars), 2g fat (of which 2g saturates), 12g fibre and 0.8g salt. ¼ onion, finely chopped1 large red pepper, chopped1 garlic clove, crushed¼ tsp paprikapinch chilli flakes (optional)400g tin chopped tomatoes160g/5¾oz broad beans (fresh or frozen)2 free-range eggsfreshly ground black pepper2 slices of sourdough or rye bread, to serve ¼ onion, finely chopped 1 large red pepper, chopped 1 garlic clove, crushed ¼ tsp paprika pinch chilli flakes (optional) 400g tin chopped tomatoes 160g/5¾oz broad beans (fresh or frozen) 2 free-range eggs freshly ground black pepper 2 slices of sourdough or rye bread, to serve Method Heat a non-stick frying pan, add the onion, red pepper, garlic, paprika and chilli flakes, if using, and cook for 5–7 minutes, or until the pepper has softened.Add the tomatoes and broad beans and simmer for 5 minutes. Season with black pepper to taste.Make two hollows in the mixture and crack in the eggs. Put a lid on the pan and cook for 3–4 minutes, or until the eggs are done to your liking.Serve with a slice of sourdough or rye bread. Heat a non-stick frying pan, add the onion, red pepper, garlic, paprika and chilli flakes, if using, and cook for 5–7 minutes, or until the pepper has softened. Heat a non-stick frying pan, add the onion, red pepper, garlic, paprika and chilli flakes, if using, and cook for 5–7 minutes, or until the pepper has softened. Add the tomatoes and broad beans and simmer for 5 minutes. Season with black pepper to taste. Add the tomatoes and broad beans and simmer for 5 minutes. Season with black pepper to taste. Make two hollows in the mixture and crack in the eggs. Put a lid on the pan and cook for 3–4 minutes, or until the eggs are done to your liking. Make two hollows in the mixture and crack in the eggs. Put a lid on the pan and cook for 3–4 minutes, or until the eggs are done to your liking. Serve with a slice of sourdough or rye bread. Serve with a slice of sourdough or rye bread. Recipe tips If you don't have a good non-stick frying pan, you will need to add a little oil to cook the vegetables.
Carrot soup recipe
Curried carrot soup This lightly spiced carrot soup is so simple to make, yet it makes a delicious supper on a cold winter's evening.There is a lot of butter in this recipe to make it really silky and luxurious, but you can reduce this amount if you want a slightly healthier soup. See the Recipe Tips for more substitutions. 150g/5½oz unsalted butter150g/5½oz onions, chopped (about 2 onions)2 garlic cloves, crushed500g/1lb 2oz carrots, peeled and chopped into small pieces1 tsp cumin seeds½ tsp Madras curry powder300ml/½ pint chicken stock (or vegetable stock)1 bouquet garni 1 tbsp chopped fresh coriander, to servesalt 150g/5½oz unsalted butter 150g/5½oz onions, chopped (about 2 onions) 2 garlic cloves, crushed 500g/1lb 2oz carrots, peeled and chopped into small pieces 1 tsp cumin seeds ½ tsp Madras curry powder 300ml/½ pint chicken stock (or vegetable stock) 1 bouquet garni 1 tbsp chopped fresh coriander, to serve salt Method Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5–6 minutes, or until softened.Meanwhile toast the cumin seeds in a dry frying pan until fragrant. Add the cumin seeds and curry powder to the vegetables and cook a further 2–3 minutes.Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil. Reduce to a simmer and cook for 30 minutes.Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and pepper.To serve, ladle the soup into serving bowls and sprinkle with the coriander. Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5–6 minutes, or until softened. Melt the butter in a saucepan and sweat the onion, garlic and carrots, with a pinch of salt, for 5–6 minutes, or until softened. Meanwhile toast the cumin seeds in a dry frying pan until fragrant. Add the cumin seeds and curry powder to the vegetables and cook a further 2–3 minutes. Meanwhile toast the cumin seeds in a dry frying pan until fragrant. Add the cumin seeds and curry powder to the vegetables and cook a further 2–3 minutes. Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil. Reduce to a simmer and cook for 30 minutes. Add the stock, bouquet garni and 500ml/18fl oz water and bring to the boil. Reduce to a simmer and cook for 30 minutes. Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and pepper. Remove the bouquet garni, then blend the soup in a blender until smooth. Pass through a sieve into a clean saucepan and season to taste with salt and pepper. To serve, ladle the soup into serving bowls and sprinkle with the coriander. To serve, ladle the soup into serving bowls and sprinkle with the coriander. Recipe tips To make it vegan, fry the onions in 3 tbsp olive oil and use vegetable stock. Check the stock is gluten-free if required.
Lentil, courgette and feta pasta bake recipe
 This is the definition of stress-free cooking. You don’t even need to cook the pasta before tipping everything into a dish and baking. A creamy, rich pasta bake that is full of goodness will emerge from the oven. 300g/10½oz dried short pasta, such as penne, fusilli, casarecce or gemelli400g tin chopped tomatoes150g/5½oz cooked lentils30g/1oz tomato purée2 courgettes, grated3 garlic cloves, grated1 tsp dried oregano600ml/20fl oz hot low-sodium vegetable stock200g/7oz block fetasmall bunch basil, roughly torn salt and freshly ground black peppergreen salad, to serve 300g/10½oz dried short pasta, such as penne, fusilli, casarecce or gemelli 400g tin chopped tomatoes 150g/5½oz cooked lentils 30g/1oz tomato purée 2 courgettes, grated 3 garlic cloves, grated 1 tsp dried oregano 600ml/20fl oz hot low-sodium vegetable stock 200g/7oz block feta small bunch basil, roughly torn salt and freshly ground black pepper green salad, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the pasta, tomatoes, lentils, tomato purée, courgettes, garlic and oregano into an ovenproof dish, then pour over the stock and season with salt and pepper. Give everything a good mix, then nestle the block of feta in the middle. Cover the dish tightly with kitchen foil, then bake for 30 minutes.Remove the foil, then return the dish to the oven for a further 20 minutes. Remove from the oven, add the basil, then stir everything together until the cheese has melted through the pasta to create a creamy sauce. Serve with a simple green salad. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Tip the pasta, tomatoes, lentils, tomato purée, courgettes, garlic and oregano into an ovenproof dish, then pour over the stock and season with salt and pepper. Give everything a good mix, then nestle the block of feta in the middle. Tip the pasta, tomatoes, lentils, tomato purée, courgettes, garlic and oregano into an ovenproof dish, then pour over the stock and season with salt and pepper. Give everything a good mix, then nestle the block of feta in the middle. Cover the dish tightly with kitchen foil, then bake for 30 minutes. Cover the dish tightly with kitchen foil, then bake for 30 minutes. Remove the foil, then return the dish to the oven for a further 20 minutes. Remove the foil, then return the dish to the oven for a further 20 minutes. Remove from the oven, add the basil, then stir everything together until the cheese has melted through the pasta to create a creamy sauce. Serve with a simple green salad. Remove from the oven, add the basil, then stir everything together until the cheese has melted through the pasta to create a creamy sauce. Serve with a simple green salad.
Roasted butternut squash recipe
 Fresh herbs and seasoning set off the sweetness of the butternut squash in this recipe. Just let the oven work its magic. 1 large or 2 small butternut squash, cut into quarters lengthways, seeds removedolive oil, for drizzling2 tbsp buttersalt and freshly ground black pepperfew sprigs fresh thyme, leaves only, plus few sprigs fresh thyme, left whole 1 large or 2 small butternut squash, cut into quarters lengthways, seeds removed olive oil, for drizzling 2 tbsp butter salt and freshly ground black pepper few sprigs fresh thyme, leaves only, plus few sprigs fresh thyme, left whole Method Preheat oven to 180C/350F/Gas 4.Place the squash in a roasting tin, cut-sides up.Drizzle over the olive oil and dot with the butter. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves and the whole sprigs of thyme.Roast in the oven for 45-50 minutes, or until the squash is tender and has turned golden-brown in places. Preheat oven to 180C/350F/Gas 4. Preheat oven to 180C/350F/Gas 4. Place the squash in a roasting tin, cut-sides up. Place the squash in a roasting tin, cut-sides up. Drizzle over the olive oil and dot with the butter. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves and the whole sprigs of thyme. Drizzle over the olive oil and dot with the butter. Season, to taste, with salt and freshly ground black pepper, then scatter over the thyme leaves and the whole sprigs of thyme. Roast in the oven for 45-50 minutes, or until the squash is tender and has turned golden-brown in places. Roast in the oven for 45-50 minutes, or until the squash is tender and has turned golden-brown in places.
Broccoli stir-fry recipe
Garlic, chilli and broccoli stir-fry Skip the boiled broccoli and keep the crunch with this speedy broccoli stir-fry. 1 tbsp olive oil85g/3oz broccoli, cut into florets1 garlic clove, chopped½ red chilli, finely chopped2 tbsp soy sauce1 tsp sesame oil½ lime, juice onlysalt and freshly ground black pepper 1 tbsp olive oil 85g/3oz broccoli, cut into florets 1 garlic clove, chopped ½ red chilli, finely chopped 2 tbsp soy sauce 1 tsp sesame oil ½ lime, juice only salt and freshly ground black pepper Method Heat the olive oil in a wok, add the broccoli and fry for 2-3 minutes, or until starting to soften, then add the garlic and chilli and fry for 1-2 minutes.Add the soy sauce, sesame oil, lime juice, salt and freshly ground black pepper and fry for 1-2 minutes, or until the broccoli is tender.To serve, spoon the stir-fry into a bowl and serve as a side dish. Heat the olive oil in a wok, add the broccoli and fry for 2-3 minutes, or until starting to soften, then add the garlic and chilli and fry for 1-2 minutes. Heat the olive oil in a wok, add the broccoli and fry for 2-3 minutes, or until starting to soften, then add the garlic and chilli and fry for 1-2 minutes. Add the soy sauce, sesame oil, lime juice, salt and freshly ground black pepper and fry for 1-2 minutes, or until the broccoli is tender. Add the soy sauce, sesame oil, lime juice, salt and freshly ground black pepper and fry for 1-2 minutes, or until the broccoli is tender. To serve, spoon the stir-fry into a bowl and serve as a side dish. To serve, spoon the stir-fry into a bowl and serve as a side dish.
Orzotto with lemon and fresh oregano recipe
Orzo risotto with lemon and fresh oregano Orzo is a type of small pasta that looks like grains of rice. Using orzo makes this risotto (or orzotto) lighter than the traditional recipe and it cooks faster too. It's a really simple recipe and the lemon makes it taste lovely and fresh. 2 tbsp olive oil1 large banana shallot, peeled and finely chopped1 large garlic clove, finely chopped225g/8oz orzo pasta650ml/23fl oz hot vegetable stocksmall handful chopped fresh oregano25g/1oz unsalted butter½ unwaxed lemon, finely grated zest and juicesea salt and freshly ground black pepper 2 tbsp olive oil 1 large banana shallot, peeled and finely chopped 1 large garlic clove, finely chopped 225g/8oz orzo pasta 650ml/23fl oz hot vegetable stock small handful chopped fresh oregano 25g/1oz unsalted butter ½ unwaxed lemon, finely grated zest and juice sea salt and freshly ground black pepper Method Heat the oil in a heavy-based saucepan over a medium–high heat and gently fry the shallot with a generous pinch of salt for 5 minutes, or until just translucent. Add the garlic and fry for a further minute.Add the orzo to the pan, stirring until all the pasta is coated.Add a quarter of the stock and turn down the heat to medium–low. Continue adding the stock a quarter at a time, stirring regularly until the pasta has absorbed all the liquid and is tender but still has a little firmness at the centre. You may need to add a splash more water, or you might not need to use all the stock.Stir in the oregano, butter, lemon zest and juice, to taste. Season with salt and pepper and serve immediately. Heat the oil in a heavy-based saucepan over a medium–high heat and gently fry the shallot with a generous pinch of salt for 5 minutes, or until just translucent. Add the garlic and fry for a further minute. Heat the oil in a heavy-based saucepan over a medium–high heat and gently fry the shallot with a generous pinch of salt for 5 minutes, or until just translucent. Add the garlic and fry for a further minute. Add the orzo to the pan, stirring until all the pasta is coated. Add the orzo to the pan, stirring until all the pasta is coated. Add a quarter of the stock and turn down the heat to medium–low. Continue adding the stock a quarter at a time, stirring regularly until the pasta has absorbed all the liquid and is tender but still has a little firmness at the centre. You may need to add a splash more water, or you might not need to use all the stock. Add a quarter of the stock and turn down the heat to medium–low. Continue adding the stock a quarter at a time, stirring regularly until the pasta has absorbed all the liquid and is tender but still has a little firmness at the centre. You may need to add a splash more water, or you might not need to use all the stock. Stir in the oregano, butter, lemon zest and juice, to taste. Season with salt and pepper and serve immediately. Stir in the oregano, butter, lemon zest and juice, to taste. Season with salt and pepper and serve immediately.