ademchaoua/GeneralTextCorpus huggingface dataset:
Thai green turkey meatballs recipe
 Do something different with Thai green curry paste and make these spicy meatballs coated in crispy breadcrumbs. 2 free-range eggs75g/3oz cooked turkey mince90g/3¼oz breadcrumbs, divided1 tsp Thai green curry paste2 tbsp plain flour 2 free-range eggs 75g/3oz cooked turkey mince 90g/3¼oz breadcrumbs, divided 1 tsp Thai green curry paste 2 tbsp plain flour Method Preheat the oven to 180C/350F/Gas 4.Beat one of the eggs in a bowl. Stir in the turkey mince, 30g/1oz breadcrumbs and Thai green curry paste until well combined. Divide the mixture into four portions and roll each into a ball.Beat the remaining egg in a bowl, sprinkle the flour and remaining breadcrumbs onto separate plates. Roll the meatballs in the flour, then dip in the beaten egg and roll in the breadcrumbs. Transfer to a baking tray and bake in the oven for 15-20 minutes, or until golden-brown. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Beat one of the eggs in a bowl. Stir in the turkey mince, 30g/1oz breadcrumbs and Thai green curry paste until well combined. Divide the mixture into four portions and roll each into a ball. Beat one of the eggs in a bowl. Stir in the turkey mince, 30g/1oz breadcrumbs and Thai green curry paste until well combined. Divide the mixture into four portions and roll each into a ball. Beat the remaining egg in a bowl, sprinkle the flour and remaining breadcrumbs onto separate plates. Roll the meatballs in the flour, then dip in the beaten egg and roll in the breadcrumbs. Beat the remaining egg in a bowl, sprinkle the flour and remaining breadcrumbs onto separate plates. Roll the meatballs in the flour, then dip in the beaten egg and roll in the breadcrumbs. Transfer to a baking tray and bake in the oven for 15-20 minutes, or until golden-brown. Transfer to a baking tray and bake in the oven for 15-20 minutes, or until golden-brown.
Caesar dressing recipe
 Learn how to make this classic creamy salad dressing from scratch, perfect drizzled over crisp lettuce and croutons. 2 anchovies in oil, roughly chopped 1 garlic clove, finely chopped25g/1oz Parmesan, finely grated 2 tbsp good-quality olive oil 80g/2¾oz mayonnaise ½ lemon, juice and zest coarse sea salt and freshly cracked black pepper 2 anchovies in oil, roughly chopped 1 garlic clove, finely chopped 25g/1oz Parmesan, finely grated 2 tbsp good-quality olive oil 80g/2¾oz mayonnaise ½ lemon, juice and zest coarse sea salt and freshly cracked black pepper Method Place the anchovies and garlic on a clean chopping board and sprinkle over a small pinch of coarse salt. Use the edge of a knife to scrape and mash the ingredients together to form a rough paste. Place the anchovy paste into a bowl and add the Parmesan, oil and mayonnaise. Grate in the lemon zest then squeeze in the lemon juice and stir all the ingredients well to combine. Add 1–2 tablespoons of ice-cold water, depending on your desired consistency, and stir to loosen. Season to taste with salt and freshly cracked black pepper. Kept in the fridge in a sealed container, this dressing will stay fresh for 3–5 days. Place the anchovies and garlic on a clean chopping board and sprinkle over a small pinch of coarse salt. Use the edge of a knife to scrape and mash the ingredients together to form a rough paste. Place the anchovies and garlic on a clean chopping board and sprinkle over a small pinch of coarse salt. Use the edge of a knife to scrape and mash the ingredients together to form a rough paste. Place the anchovy paste into a bowl and add the Parmesan, oil and mayonnaise. Grate in the lemon zest then squeeze in the lemon juice and stir all the ingredients well to combine. Place the anchovy paste into a bowl and add the Parmesan, oil and mayonnaise. Grate in the lemon zest then squeeze in the lemon juice and stir all the ingredients well to combine. Add 1–2 tablespoons of ice-cold water, depending on your desired consistency, and stir to loosen. Season to taste with salt and freshly cracked black pepper. Kept in the fridge in a sealed container, this dressing will stay fresh for 3–5 days. Add 1–2 tablespoons of ice-cold water, depending on your desired consistency, and stir to loosen. Season to taste with salt and freshly cracked black pepper. Kept in the fridge in a sealed container, this dressing will stay fresh for 3–5 days.
Healthy chicken goujons recipe
 Homemade chicken goujons are a healthy alternative to the freezer staple, and this easy recipe is great for kids' parties! 125g/4½oz fresh fine breadcrumbs½ tsp cayenne pepper (optional)salt and pepper, to taste4 boneless and skinless chicken breasts, cut into strips50g/2oz plain flour3 medium free-range eggs, beaten2 tbsp vegetable oil 125g/4½oz fresh fine breadcrumbs ½ tsp cayenne pepper (optional) salt and pepper, to taste 4 boneless and skinless chicken breasts, cut into strips 50g/2oz plain flour 3 medium free-range eggs, beaten 2 tbsp vegetable oil Method Preheat the oven to 190C/375F/Gas 5. Oil two baking trays with vegetable oil.Mix the breadcrumbs, cayenne pepper in a shallow bowl. Season, to taste, with salt and freshly ground black pepper. Place the flour in another shallow bowl.Dip the chicken pieces in plain flour, then in the beaten egg and finally coat in the breadcrumbs. Shake off the excess and lay the chicken goujons on the oiled baking tray. (The process is easier if you keep one hand clean of egg for dipping the chicken in the flour and breadcrumbs.)Drizzle the goujons all over with more of the vegetable oil. Bake in the oven for 20-30 minutes, turning once. Remove from the oven when completely cooked through and golden-brown all over.Serve the goujons with ketchup, barbecue sauce or in a soft white roll. Preheat the oven to 190C/375F/Gas 5. Oil two baking trays with vegetable oil. Preheat the oven to 190C/375F/Gas 5. Oil two baking trays with vegetable oil. Mix the breadcrumbs, cayenne pepper in a shallow bowl. Season, to taste, with salt and freshly ground black pepper. Place the flour in another shallow bowl. Mix the breadcrumbs, cayenne pepper in a shallow bowl. Season, to taste, with salt and freshly ground black pepper. Place the flour in another shallow bowl. Dip the chicken pieces in plain flour, then in the beaten egg and finally coat in the breadcrumbs. Shake off the excess and lay the chicken goujons on the oiled baking tray. (The process is easier if you keep one hand clean of egg for dipping the chicken in the flour and breadcrumbs.) Dip the chicken pieces in plain flour, then in the beaten egg and finally coat in the breadcrumbs. Shake off the excess and lay the chicken goujons on the oiled baking tray. (The process is easier if you keep one hand clean of egg for dipping the chicken in the flour and breadcrumbs.) Drizzle the goujons all over with more of the vegetable oil. Bake in the oven for 20-30 minutes, turning once. Remove from the oven when completely cooked through and golden-brown all over. Drizzle the goujons all over with more of the vegetable oil. Bake in the oven for 20-30 minutes, turning once. Remove from the oven when completely cooked through and golden-brown all over. Serve the goujons with ketchup, barbecue sauce or in a soft white roll. Serve the goujons with ketchup, barbecue sauce or in a soft white roll. Recipe tips If you have spray oil, use it to spray the goujons on both sides to get a really crispy finish without loads of extra oil.
Steamed vegetables with tahini and yoghurt recipe
 This tahini and yoghurt dressing is a great one to add to your recipe repertoire – drizzle it over steamed or roasted veg, salad, fish or meat. 1 head of broccoli or small cauliflower, broken into florets toasted pumpkin and/or sunflower seeds, to serve (optional) 1 head of broccoli or small cauliflower, broken into florets toasted pumpkin and/or sunflower seeds, to serve (optional) 60g/2¼oz yoghurt1½ tbsp tahini1 tbsp fresh lemon juicesalt and pepper 60g/2¼oz yoghurt 1½ tbsp tahini 1 tbsp fresh lemon juice salt and pepper Method Lightly steam the broccoli or cauliflower florets for 5 minutes or until just-tender, then immediately run under a cold tap and drain well. You can do this advance and keep the veg in an airtight container in the fridge until ready to use. Mix the dressing ingredients together with a little water to achieve your desired consistency – the more water you add, the thinner the dressing will be. Season, then drizzle over the cooled veg. Top with the toasted seeds, if you like. Lightly steam the broccoli or cauliflower florets for 5 minutes or until just-tender, then immediately run under a cold tap and drain well. You can do this advance and keep the veg in an airtight container in the fridge until ready to use. Lightly steam the broccoli or cauliflower florets for 5 minutes or until just-tender, then immediately run under a cold tap and drain well. You can do this advance and keep the veg in an airtight container in the fridge until ready to use. Mix the dressing ingredients together with a little water to achieve your desired consistency – the more water you add, the thinner the dressing will be. Season, then drizzle over the cooled veg. Top with the toasted seeds, if you like. Mix the dressing ingredients together with a little water to achieve your desired consistency – the more water you add, the thinner the dressing will be. Season, then drizzle over the cooled veg. Top with the toasted seeds, if you like.
Gin and lime truffles recipe
 Chocolate truffles are deliciously luxurious, easy to make and made even more tempting by a dash of gin and lime. 100g/3½oz dark chocolate, broken into pieces2 tbsp double cream50g/1¾oz unsalted butter, chopped into small pieces2 tbsp gin½ lime, zest and juice onlycocoa powder, to dust 100g/3½oz dark chocolate, broken into pieces 2 tbsp double cream 50g/1¾oz unsalted butter, chopped into small pieces 2 tbsp gin ½ lime, zest and juice only cocoa powder, to dust Method Put a heatproof bowl on top of a pan of simmering water, making sure the bottom of the bowl is not touching the water. Put the chocolate in the bowl with the cream and heat gently to allow the chocolate to melt. Add the butter (cut the butter up in quite small pieces because you want it to melt quite quickly). Give it a stir just to make sure all the butter is melted into the chocolate mixture. Keep stirring until all the butter has melted and the mixture is smooth and glossy.Add the gin, lime zest and juice. Whisk the ingredients together until smooth and slightly thickened. Spoon into a sealable container, put on the lid and chill overnight in the fridge.Take teaspoonfuls of the mixture and roll them into balls. Put on a plate lined with baking parchment and chill for an hour or so. Sieve the cocoa into a bowl and roll the truffles in it to cover. These make a brilliant present. Put a heatproof bowl on top of a pan of simmering water, making sure the bottom of the bowl is not touching the water. Put the chocolate in the bowl with the cream and heat gently to allow the chocolate to melt. Put a heatproof bowl on top of a pan of simmering water, making sure the bottom of the bowl is not touching the water. Put the chocolate in the bowl with the cream and heat gently to allow the chocolate to melt. Add the butter (cut the butter up in quite small pieces because you want it to melt quite quickly). Give it a stir just to make sure all the butter is melted into the chocolate mixture. Keep stirring until all the butter has melted and the mixture is smooth and glossy. Add the butter (cut the butter up in quite small pieces because you want it to melt quite quickly). Give it a stir just to make sure all the butter is melted into the chocolate mixture. Keep stirring until all the butter has melted and the mixture is smooth and glossy. Add the gin, lime zest and juice. Whisk the ingredients together until smooth and slightly thickened. Spoon into a sealable container, put on the lid and chill overnight in the fridge. Add the gin, lime zest and juice. Whisk the ingredients together until smooth and slightly thickened. Spoon into a sealable container, put on the lid and chill overnight in the fridge. Take teaspoonfuls of the mixture and roll them into balls. Put on a plate lined with baking parchment and chill for an hour or so. Take teaspoonfuls of the mixture and roll them into balls. Put on a plate lined with baking parchment and chill for an hour or so. Sieve the cocoa into a bowl and roll the truffles in it to cover. These make a brilliant present. Sieve the cocoa into a bowl and roll the truffles in it to cover. These make a brilliant present.
Avocado dip recipe
Avocado hummus A great combination of guacamole and hummus with a spike of hot Tabasco - scoop up with toasted pitta bread. 1 ripe avocado, cut in half, skin and stone removed400g tin chickpeas, drained and rinsed1 garlic clove, finely chopped1–2 lemons, juice only½ tsp Tabasco sauce½ tsp ground cuminsea salt, to taste6 ready-made pitta breads, to serve 1 ripe avocado, cut in half, skin and stone removed 400g tin chickpeas, drained and rinsed 1 garlic clove, finely chopped 1–2 lemons, juice only ½ tsp Tabasco sauce ½ tsp ground cumin sea salt, to taste 6 ready-made pitta breads, to serve Method Blend all of the ingredients in a food processor until smooth. Transfer the avocado hummus to a bowl and cover with cling film. Chill in the fridge for 1 hour. Serve in bowls with pitta breads. Blend all of the ingredients in a food processor until smooth. Blend all of the ingredients in a food processor until smooth. Transfer the avocado hummus to a bowl and cover with cling film. Chill in the fridge for 1 hour. Transfer the avocado hummus to a bowl and cover with cling film. Chill in the fridge for 1 hour. Serve in bowls with pitta breads. Serve in bowls with pitta breads.
Beetroot, green bean and feta salad recipe
 An easy, toss-together salad, perfect for packing into a lunchbox. Each serving of this dish provides 200 kcal if served with 160g/5¾oz melon. Ingredients 50g/1oz green beans100g/3½oz cooked beetroot25g/1oz baby spinach40g/1¾oz lighter Greek-style cheese, crumbled 50g/1oz green beans 100g/3½oz cooked beetroot 25g/1oz baby spinach 40g/1¾oz lighter Greek-style cheese, crumbled Method Simmer the green beans in water for 4–5 minutes. Drain and rinse under cold running water until cool.Toss the beans with the beetroot and spinach in a small bowl. Top with the cheese and serve. Simmer the green beans in water for 4–5 minutes. Drain and rinse under cold running water until cool. Simmer the green beans in water for 4–5 minutes. Drain and rinse under cold running water until cool. Toss the beans with the beetroot and spinach in a small bowl. Top with the cheese and serve. Toss the beans with the beetroot and spinach in a small bowl. Top with the cheese and serve.
Smoked trout pâté recipe
 No cooking required for this classic pâté. Make in advance and keep in the fridge before serving as a dinner party starter or light lunch. 30g/1oz butter, softened1 tbsp horseradish sauce110g/4oz cream cheese450g/1lb smoked trout fillet, skinnedsalt and freshly ground black pepper2 tbsp lemon juice1 tbsp chopped fresh dill3 tbsp olive oil1 tbsp chopped fresh chives1 baby gem lettuce, quartered¼ cucumber, diced4 slices sourdough, toasted, to serve 30g/1oz butter, softened 1 tbsp horseradish sauce 110g/4oz cream cheese 450g/1lb smoked trout fillet, skinned salt and freshly ground black pepper 2 tbsp lemon juice 1 tbsp chopped fresh dill 3 tbsp olive oil 1 tbsp chopped fresh chives 1 baby gem lettuce, quartered ¼ cucumber, diced 4 slices sourdough, toasted, to serve Method Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. Season with salt, pepper and one tablespoon of the lemon juice. Break the remaining trout into flakes and fold into the cream cheese mixture along with the dill. Mix the olive oil, remaining lemon juice and chives together to make a dressing and season with salt and pepper. Arrange the lettuce and cucumber on plates, drizzle with the dressing and serve with the pâté and toasted sourdough. Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. Season with salt, pepper and one tablespoon of the lemon juice. Place the butter, horseradish, cream cheese and belly part (approximately half) of the trout fillet in a bowl and mix well. Season with salt, pepper and one tablespoon of the lemon juice. Break the remaining trout into flakes and fold into the cream cheese mixture along with the dill. Break the remaining trout into flakes and fold into the cream cheese mixture along with the dill. Mix the olive oil, remaining lemon juice and chives together to make a dressing and season with salt and pepper. Mix the olive oil, remaining lemon juice and chives together to make a dressing and season with salt and pepper. Arrange the lettuce and cucumber on plates, drizzle with the dressing and serve with the pâté and toasted sourdough. Arrange the lettuce and cucumber on plates, drizzle with the dressing and serve with the pâté and toasted sourdough.
TikTok breakfast sandwich recipe
 Eggy bread meets omelette – this all-in-one TikTok breakfast sandwich is flipping genius. 3 free-range eggs butter, for frying 2 slices white bread 75g/2⅔oz cheddar cheese, grated ½ tomato, diced1 spring onion, finely slicedsalt and freshly ground black pepper 3 free-range eggs butter, for frying 2 slices white bread 75g/2⅔oz cheddar cheese, grated ½ tomato, diced 1 spring onion, finely sliced salt and freshly ground black pepper Method Place a large non-stick frying pan over a medium–high heat. Crack the eggs into a small jug, beat well and season with salt and pepper. Add a good knob of butter to the frying pan and tip the pan to coat all over with the melting butter. Pour the eggs into the pan. Add one slice of bread, then flip over and move to the side of the pan. Add the other slice of bread, then flip over, lining the two slices up along the crust. Cook for about 1 minute, until the egg has set, then slide a large spatula under the eggs and bread and flip everything over together. Scatter the cheese on both slices of bread and top one slice with the tomato and spring onion. To close the sandwich, fold the overhanging egg into the middle, then flip one slice of bread on top of the other. Once the cheese has melted, tip the sandwich onto a serving plate and slice in half on the diagonal. Serve immediately. Place a large non-stick frying pan over a medium–high heat. Place a large non-stick frying pan over a medium–high heat. Crack the eggs into a small jug, beat well and season with salt and pepper. Crack the eggs into a small jug, beat well and season with salt and pepper. Add a good knob of butter to the frying pan and tip the pan to coat all over with the melting butter. Add a good knob of butter to the frying pan and tip the pan to coat all over with the melting butter. Pour the eggs into the pan. Add one slice of bread, then flip over and move to the side of the pan. Add the other slice of bread, then flip over, lining the two slices up along the crust. Pour the eggs into the pan. Add one slice of bread, then flip over and move to the side of the pan. Add the other slice of bread, then flip over, lining the two slices up along the crust. Cook for about 1 minute, until the egg has set, then slide a large spatula under the eggs and bread and flip everything over together. Cook for about 1 minute, until the egg has set, then slide a large spatula under the eggs and bread and flip everything over together. Scatter the cheese on both slices of bread and top one slice with the tomato and spring onion. Scatter the cheese on both slices of bread and top one slice with the tomato and spring onion. To close the sandwich, fold the overhanging egg into the middle, then flip one slice of bread on top of the other. To close the sandwich, fold the overhanging egg into the middle, then flip one slice of bread on top of the other. Once the cheese has melted, tip the sandwich onto a serving plate and slice in half on the diagonal. Serve immediately. Once the cheese has melted, tip the sandwich onto a serving plate and slice in half on the diagonal. Serve immediately.
Spicy crab cakes recipe
 Grated beetroot, coriander, spices and desiccated coconut combine with tinned crabmeat to make this stunner of a recipe. 340g/12oz tinned white crabmeat (about 2 tins)1 tsp red Kashmiri chilli powder2 tsp garam masala 1 tsp grated garlic 1 tsp grated fresh root ginger1 red onion, chopped 4 tsp chopped fresh coriander 50g/1¾oz grated beetroot4 tsp plain flour4 tsp desiccated coconut4 tsp white poppy seedssalt, to taste4 tsp rapeseed oilsalad, to serve 340g/12oz tinned white crabmeat (about 2 tins) 1 tsp red Kashmiri chilli powder 2 tsp garam masala 1 tsp grated garlic 1 tsp grated fresh root ginger 1 red onion, chopped 4 tsp chopped fresh coriander 50g/1¾oz grated beetroot 4 tsp plain flour 4 tsp desiccated coconut 4 tsp white poppy seeds salt, to taste 4 tsp rapeseed oil salad, to serve Method Mix all the ingredients together in a bowl, except the oil and salad. Make small patties with the mixture using your hands.Add the rapeseed oil to a non-stick pan.Shallow fry the patties for 2-3 minutes on each side. You may have to cook them in batches.Remove the patties from the pan and transfer them to a plate lined with kitchen paper to drain any excess oil. Serve with salad. Mix all the ingredients together in a bowl, except the oil and salad. Make small patties with the mixture using your hands. Mix all the ingredients together in a bowl, except the oil and salad. Make small patties with the mixture using your hands. Add the rapeseed oil to a non-stick pan. Add the rapeseed oil to a non-stick pan. Shallow fry the patties for 2-3 minutes on each side. You may have to cook them in batches. Shallow fry the patties for 2-3 minutes on each side. You may have to cook them in batches. Remove the patties from the pan and transfer them to a plate lined with kitchen paper to drain any excess oil. Serve with salad. Remove the patties from the pan and transfer them to a plate lined with kitchen paper to drain any excess oil. Serve with salad.