ademchaoua/GeneralTextCorpus huggingface dataset:
Lunchbox roll-ups recipe
 A wrap is a great alternative to the standard packed lunch sandwich. These easy lunchbox roll-ups can be made the night before to beat the morning rush! 1 tortilla wrap 1 tortilla wrap 1 tbsp cream cheese½ small cucumber, peeled into ribbons 100g/3½oz smoked salmon (about 4 slices)black pepper (optional) 1 tbsp cream cheese ½ small cucumber, peeled into ribbons 100g/3½oz smoked salmon (about 4 slices) black pepper (optional) 2 tbsp hummus30g/1oz carrot, grated30g/1oz red pepper, finely diced30g/1oz red cabbage, finely shreddedhandful spinach 2 tbsp hummus 30g/1oz carrot, grated 30g/1oz red pepper, finely diced 30g/1oz red cabbage, finely shredded handful spinach 2 tsp mayonnaise 2 tsp sun-dried tomato pesto3 squares ready-sliced mozzarella6–7 slices salamihandful large basil leaves 2 tsp mayonnaise 2 tsp sun-dried tomato pesto 3 squares ready-sliced mozzarella 6–7 slices salami handful large basil leaves Method To make the smoked salmon wrap, spread the cream cheese over the wrap, then grind over some black pepper, if using. Lay the cucumber ribbons over the cream cheese and top with the smoked salmon. Roll up, then cut into six pieces. To make the rainbow veggies wrap, spread the hummus over the wrap, then top with the carrot, red pepper and red cabbage, pressing them lightly into the hummus. Top with the spinach and roll up, then cut into six pieces. To make the pizza wrap, stir together the mayonnaise and tomato pesto, then spread over the wrap. Top with the cheese, trimming it to fit, followed by the salami, then the basil leaves. Roll up tightly, then cut into six pieces. To make the smoked salmon wrap, spread the cream cheese over the wrap, then grind over some black pepper, if using. Lay the cucumber ribbons over the cream cheese and top with the smoked salmon. Roll up, then cut into six pieces. To make the smoked salmon wrap, spread the cream cheese over the wrap, then grind over some black pepper, if using. Lay the cucumber ribbons over the cream cheese and top with the smoked salmon. Roll up, then cut into six pieces. To make the rainbow veggies wrap, spread the hummus over the wrap, then top with the carrot, red pepper and red cabbage, pressing them lightly into the hummus. Top with the spinach and roll up, then cut into six pieces. To make the rainbow veggies wrap, spread the hummus over the wrap, then top with the carrot, red pepper and red cabbage, pressing them lightly into the hummus. Top with the spinach and roll up, then cut into six pieces. To make the pizza wrap, stir together the mayonnaise and tomato pesto, then spread over the wrap. Top with the cheese, trimming it to fit, followed by the salami, then the basil leaves. Roll up tightly, then cut into six pieces. To make the pizza wrap, stir together the mayonnaise and tomato pesto, then spread over the wrap. Top with the cheese, trimming it to fit, followed by the salami, then the basil leaves. Roll up tightly, then cut into six pieces.
Crispy air fryer pasta bow snacks recipe
 Leftover cooked pasta turned into crunchy snacks – a dream come true for every parent of a toddler. This recipe makes four child-sized portions or enough for two adults. 200g/7oz cooked farfalle (pasta bows)2 tsp extra virgin olive oil1 tbsp finely grated Parmesan (or alternative vegetarian hard cheese)¼ tsp garlic granulesfew grinds black pepperpinch each of dried oregano, parsley, rosemary and thyme (or 1 tsp dried Italian herb blend)pinch sea salt 200g/7oz cooked farfalle (pasta bows) 2 tsp extra virgin olive oil 1 tbsp finely grated Parmesan (or alternative vegetarian hard cheese) ¼ tsp garlic granules few grinds black pepper pinch each of dried oregano, parsley, rosemary and thyme (or 1 tsp dried Italian herb blend) pinch sea salt Method Preheat the air fryer to 200C.Mix all of the ingredients, except the salt, in a large bowl, then tip into the air fryer basket. Cook for 6–7 minutes. Shake the basket, toss well and cook again for 5–6 minutes, or until the pasta bows are brown and crispy. Sprinkle with the salt and leave to cool in the basket.Eat immediately or transfer to a sealed container or reusable bag to eat as an on-the-go snack. Preheat the air fryer to 200C. Preheat the air fryer to 200C. Mix all of the ingredients, except the salt, in a large bowl, then tip into the air fryer basket. Cook for 6–7 minutes. Mix all of the ingredients, except the salt, in a large bowl, then tip into the air fryer basket. Cook for 6–7 minutes. Shake the basket, toss well and cook again for 5–6 minutes, or until the pasta bows are brown and crispy. Sprinkle with the salt and leave to cool in the basket. Shake the basket, toss well and cook again for 5–6 minutes, or until the pasta bows are brown and crispy. Sprinkle with the salt and leave to cool in the basket. Eat immediately or transfer to a sealed container or reusable bag to eat as an on-the-go snack. Eat immediately or transfer to a sealed container or reusable bag to eat as an on-the-go snack. Recipe tips If you don't have an air fryer you can spread the pasta out on a lined baking tray (make sure they are not overlapping) and bake at 200C/180C Fan/Gas 6 for about 20 minutes, or until golden-brown
Frozen yoghurt bites recipe
 Frozen yoghurt for breakfast? Ah go on then. Drizzle with chocolate and top with granola for a more indulgent treat or simply keep them plain if you prefer. 2 tbsp clear honey 300g/10½oz Greek-style yoghurt 300g/10½oz mixed fresh fruit such as strawberries, blueberries, mango and kiwi, chopped into small pieces (blueberries left whole) 100g/3½oz chocolate, broken into pieces (optional)30g/1oz granola (optional) 2 tbsp clear honey 300g/10½oz Greek-style yoghurt 300g/10½oz mixed fresh fruit such as strawberries, blueberries, mango and kiwi, chopped into small pieces (blueberries left whole) 100g/3½oz chocolate, broken into pieces (optional) 30g/1oz granola (optional) Method Prepare a large baking tray that can fit in the freezer by lining it with greaseproof paper. In a bowl, mix together the honey and yoghurt, then combine with the fruits. Spoon 12 blobs of the yoghurt and fruit mixture onto the tray and place in the freezer for 1 hour. If topping with chocolate, after an hour, melt the chocolate in the microwave in 30-second intervals, stirring between or using a bain marie. Once the yoghurt is frozen solid, drizzle the melted chocolate over the bites using a piping bag or fork. Sprinkle over the granola and freeze for 20 minutes more. Prepare a large baking tray that can fit in the freezer by lining it with greaseproof paper. Prepare a large baking tray that can fit in the freezer by lining it with greaseproof paper. In a bowl, mix together the honey and yoghurt, then combine with the fruits. In a bowl, mix together the honey and yoghurt, then combine with the fruits. Spoon 12 blobs of the yoghurt and fruit mixture onto the tray and place in the freezer for 1 hour. Spoon 12 blobs of the yoghurt and fruit mixture onto the tray and place in the freezer for 1 hour. If topping with chocolate, after an hour, melt the chocolate in the microwave in 30-second intervals, stirring between or using a bain marie. If topping with chocolate, after an hour, melt the chocolate in the microwave in 30-second intervals, stirring between or using a bain marie. Once the yoghurt is frozen solid, drizzle the melted chocolate over the bites using a piping bag or fork. Sprinkle over the granola and freeze for 20 minutes more. Once the yoghurt is frozen solid, drizzle the melted chocolate over the bites using a piping bag or fork. Sprinkle over the granola and freeze for 20 minutes more. Recipe tips This recipe works just as well with frozen berries.
Bacon and egg bites recipe
 These tasty breakfast bites can be customised for any member of the family. Top with grated cheese before baking, or add fried mushrooms, a little thyme or chilli to the egg. Serve hot with buttered toast for brunch, or even cold as a packed lunch. Each bite provides 131 kcal, 11g protein, 0.5g carbohydrates (of which 0.5g sugars), 9g fat (of which 3g saturates), 0g fibre and 0.8g salt. 12 bacon medallions12 free-range eggs12 small cherry tomatoes, halvedfreshly ground black pepper6 slices of bread, to serveknob of butter, to spread 12 bacon medallions 12 free-range eggs 12 small cherry tomatoes, halved freshly ground black pepper 6 slices of bread, to serve knob of butter, to spread Method Preheat the oven to 220C/200C Fan/Gas 8 and lightly grease a 12-hole muffin tin. Put the bacon medallions between two sheets of cling film and roll out using a rolling pin. Put them into the muffin tin, creating a case shape.Crack the eggs into the centre of each bacon case, season with black pepper and top with two tomato halves.Bake in the oven for 10 minutes until the bacon is cooked and the egg just cooked on the inside. If you like your egg well done, cook for 15 minutes.Toast the bread to your liking and then butter lightly. Serve two egg bites with one piece of toast per person. Preheat the oven to 220C/200C Fan/Gas 8 and lightly grease a 12-hole muffin tin. Preheat the oven to 220C/200C Fan/Gas 8 and lightly grease a 12-hole muffin tin. Put the bacon medallions between two sheets of cling film and roll out using a rolling pin. Put them into the muffin tin, creating a case shape. Put the bacon medallions between two sheets of cling film and roll out using a rolling pin. Put them into the muffin tin, creating a case shape. Crack the eggs into the centre of each bacon case, season with black pepper and top with two tomato halves. Crack the eggs into the centre of each bacon case, season with black pepper and top with two tomato halves. Bake in the oven for 10 minutes until the bacon is cooked and the egg just cooked on the inside. If you like your egg well done, cook for 15 minutes. Bake in the oven for 10 minutes until the bacon is cooked and the egg just cooked on the inside. If you like your egg well done, cook for 15 minutes. Toast the bread to your liking and then butter lightly. Serve two egg bites with one piece of toast per person. Toast the bread to your liking and then butter lightly. Serve two egg bites with one piece of toast per person.
Peanut and coconut energy balls recipe
 50g/1¾oz linseeds (also known as flaxseeds)250g/9oz roasted unsalted peanuts50g/1¾oz desiccated coconut100g/3½oz dates, roughly chopped100g/3½oz chia seeds2 tbsp warm water 50g/1¾oz linseeds (also known as flaxseeds) 250g/9oz roasted unsalted peanuts 50g/1¾oz desiccated coconut 100g/3½oz dates, roughly chopped 100g/3½oz chia seeds 2 tbsp warm water Method Pour half the linseeds into a food processor with the remaining ingredients and blitz for 2–3 minutes, until just starting to come together.Add the water and blend for 1 minute until it forms a purée – it won’t be smooth but it will hold together if formed into a ball.Tip out onto a board and divide into 20. Roll each piece into a ball.Put the remaining linseeds into a small bowl and roll the balls in the seeds to cover. Pour half the linseeds into a food processor with the remaining ingredients and blitz for 2–3 minutes, until just starting to come together. Pour half the linseeds into a food processor with the remaining ingredients and blitz for 2–3 minutes, until just starting to come together. Add the water and blend for 1 minute until it forms a purée – it won’t be smooth but it will hold together if formed into a ball. Add the water and blend for 1 minute until it forms a purée – it won’t be smooth but it will hold together if formed into a ball. Tip out onto a board and divide into 20. Roll each piece into a ball. Tip out onto a board and divide into 20. Roll each piece into a ball. Put the remaining linseeds into a small bowl and roll the balls in the seeds to cover. Put the remaining linseeds into a small bowl and roll the balls in the seeds to cover. Recipe tips These can be kept at room temperature, or in a sealed container in the fridge if the weather is warm.
Yoghurt bark recipe
 Frozen yoghurt bark scattered with your favourite fruit and nuts is a really simple, healthy snack that satisfies those sweet cravings. Try our three topping ideas, or get creative with your own. Each serving of the berry and pistachio bark provides 123 kcal, 10g protein, 5.6g carbohydrate (of which 2.3g sugars), 6.1g fat (of which 3.2g saturates), 2.3g fibre and 0.08g salt. 500g/1lb 2oz yoghurt, low-fat Greek, coconut, soya or thick kefir 500g/1lb 2oz yoghurt, low-fat Greek, coconut, soya or thick kefir 150g/5½oz frozen mixed berries30g/1oz pistachios, roughly chopped1 tbsp honey or maple syrup 150g/5½oz frozen mixed berries 30g/1oz pistachios, roughly chopped 1 tbsp honey or maple syrup 100g/3½oz chopped pitted dates25g/1oz almonds, roughly chopped1 orange, finely grated zest only 100g/3½oz chopped pitted dates 25g/1oz almonds, roughly chopped 1 orange, finely grated zest only 3 figs, roughly chopped150g/5½oz raspberriespinch ground cinnamon 3 figs, roughly chopped 150g/5½oz raspberries pinch ground cinnamon Method Line a large baking tray with greaseproof paper and spread the yoghurt over the paper in an even layer. Add your chosen toppings, distributing them evenly over the yoghurt. Freeze for 2 hours or until solid.Carefully peel away the paper, then break the yoghurt into shards and place in a freezer bag. Seal and keep frozen for up to 3 months. Line a large baking tray with greaseproof paper and spread the yoghurt over the paper in an even layer. Line a large baking tray with greaseproof paper and spread the yoghurt over the paper in an even layer. Add your chosen toppings, distributing them evenly over the yoghurt. Freeze for 2 hours or until solid. Add your chosen toppings, distributing them evenly over the yoghurt. Freeze for 2 hours or until solid. Carefully peel away the paper, then break the yoghurt into shards and place in a freezer bag. Seal and keep frozen for up to 3 months. Carefully peel away the paper, then break the yoghurt into shards and place in a freezer bag. Seal and keep frozen for up to 3 months. Recipe tips Each serving of the date and orange bark provides 154 kcal, 10g protein, 14g carbohydrate (of which 13g sugars), 2.8g fat (of which 0.3g saturates), 2.1g fibre and 0.08g salt. Each serving of the fig and raspberry bark provides 101 kcal, 9.4g protein, 13g carbohydrate (of which 12g sugars), 0.5g fat (of which 0.1g saturates), 3g fibre and 0.1g salt.
Trail mix recipe
 The perfect snack for popping into lunchboxes or taking out on adventures. The suggested ingredients have a good balance of dried fruit to nuts, and a mix of flavours and textures, but feel free to switch the ingredients according to your taste. 100g/3½oz dried banana chips100g/3½oz raisins75g/2⅔oz dried apricots75g/2⅔oz whole (unblanched) almonds or hazelnuts50g/1¾oz golden raisins50g/1¾oz dried cranberries50g/1¾oz red-skinned peanuts or unsalted pistachios50g/1¾oz coconut chips50g/1¾oz walnut or pecan halves 100g/3½oz dried banana chips 100g/3½oz raisins 75g/2⅔oz dried apricots 75g/2⅔oz whole (unblanched) almonds or hazelnuts 50g/1¾oz golden raisins 50g/1¾oz dried cranberries 50g/1¾oz red-skinned peanuts or unsalted pistachios 50g/1¾oz coconut chips 50g/1¾oz walnut or pecan halves Method Tip the banana chips and raisins into a large mixing bowl. Cut the apricots into halves or thirds and add to the bowl with the remaining ingredients. Mix to combine.Serve or store in an airtight box or jar for 3–4 weeks. Tip the banana chips and raisins into a large mixing bowl. Tip the banana chips and raisins into a large mixing bowl. Cut the apricots into halves or thirds and add to the bowl with the remaining ingredients. Mix to combine. Cut the apricots into halves or thirds and add to the bowl with the remaining ingredients. Mix to combine. Serve or store in an airtight box or jar for 3–4 weeks. Serve or store in an airtight box or jar for 3–4 weeks. Recipe tips Add or swap in dried apple slices, pears, dried tropical fruit such as mango or papaya, dried strawberries, blueberries or cherries. Red-skinned peanuts or hazelnuts are also a good addition or substitution.
Pizza pinwheels recipe
 These pastry pizza pinwheels are a sure-fire winner with kids. A brilliant snack for a party, picnic or lunchbox. 2 tbsp tomato purée1½ tbsp tomato ketchup 1 tsp dried basil½ tsp garlic granules 375g ready-rolled puff pastry175g/6oz mix of grated mozzarella and cheddar1 free-range egg, beaten 2 tbsp tomato purée 1½ tbsp tomato ketchup 1 tsp dried basil ½ tsp garlic granules 375g ready-rolled puff pastry 175g/6oz mix of grated mozzarella and cheddar 1 free-range egg, beaten Method Line a large baking sheet with baking paper. Mix together the tomato purée, tomato ketchup, basil and garlic. Unroll the pastry and spread the tomato mix over it, leaving a small border along both the long sides. Sprinkle the cheese over the tomato mix, then brush one of the long edges with some of the beaten egg.Starting from the unbrushed long side, roll up the pastry. Put the roll onto the baking sheet (cut the roll in half if you need to) then place in the fridge for 20 minutes to firm up. After 20 minutes, remove from the fridge and cut into 16 slices. Arrange on the baking sheet and chill for a further 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6.Brush the wheels with beaten egg, then bake for 15 minutes, until golden and the cheese is bubbling. Leave to cool on the baking sheet for 5 minutes before tucking in, or leave to cool completely. Line a large baking sheet with baking paper. Line a large baking sheet with baking paper. Mix together the tomato purée, tomato ketchup, basil and garlic. Unroll the pastry and spread the tomato mix over it, leaving a small border along both the long sides. Sprinkle the cheese over the tomato mix, then brush one of the long edges with some of the beaten egg. Mix together the tomato purée, tomato ketchup, basil and garlic. Unroll the pastry and spread the tomato mix over it, leaving a small border along both the long sides. Sprinkle the cheese over the tomato mix, then brush one of the long edges with some of the beaten egg. Starting from the unbrushed long side, roll up the pastry. Put the roll onto the baking sheet (cut the roll in half if you need to) then place in the fridge for 20 minutes to firm up. Starting from the unbrushed long side, roll up the pastry. Put the roll onto the baking sheet (cut the roll in half if you need to) then place in the fridge for 20 minutes to firm up. After 20 minutes, remove from the fridge and cut into 16 slices. Arrange on the baking sheet and chill for a further 20 minutes. After 20 minutes, remove from the fridge and cut into 16 slices. Arrange on the baking sheet and chill for a further 20 minutes. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Brush the wheels with beaten egg, then bake for 15 minutes, until golden and the cheese is bubbling. Leave to cool on the baking sheet for 5 minutes before tucking in, or leave to cool completely. Brush the wheels with beaten egg, then bake for 15 minutes, until golden and the cheese is bubbling. Leave to cool on the baking sheet for 5 minutes before tucking in, or leave to cool completely.
Cannellini and walnut dip recipe
Cannellini, cottage cheese and walnut dip Walnuts, beans and cottage cheese add plenty of protein to this veggie dip that also makes a great sandwich filler. Each serving provides 250 kcal, 13.4g protein, 12.6g carbohydrate (of which 2.1g sugars), 14.9g fat (of which 2.9g saturates), 6.2g fibre and 0.32g salt. 400g tin cannellini beans, drained and rinsed150g/5½oz cottage cheese1 lemon, zest and juice1 garlic clove, finely grated or crushed50g/1¾oz walnuts1 tsp Dijon mustardsea salt flakes and freshly ground black pepper 400g tin cannellini beans, drained and rinsed 150g/5½oz cottage cheese 1 lemon, zest and juice 1 garlic clove, finely grated or crushed 50g/1¾oz walnuts 1 tsp Dijon mustard sea salt flakes and freshly ground black pepper Method Add all of the ingredients to a blender and blend until smooth. Taste for seasoning, adding more salt or lemon juice if needed.Serve in a sandwich or as a dip with crudités. Add all of the ingredients to a blender and blend until smooth. Taste for seasoning, adding more salt or lemon juice if needed. Add all of the ingredients to a blender and blend until smooth. Taste for seasoning, adding more salt or lemon juice if needed. Serve in a sandwich or as a dip with crudités. Serve in a sandwich or as a dip with crudités. Recipe tips If serving in a sandwich, it’s very good with crisp lettuce, red onion and toasted seeds or baby spinach and pickled beetroot.
Welsh cakes recipe
 How to make the perfect Welsh cake recipe in four easy steps for a teatime treat. Don't save them for St David's Day, a batch of warm Welsh cakes never went amiss.. Each serving provides 357 kcal, 5g protein, 46g carbohydrates (of which 18g sugars), 16.5g fat (of which 10g saturates), 1.5g fibre and 0.7g salt. 110g/4oz (preferably Welsh) salted butter, chilled, cut into cubes, plus extra for greasing225g/8oz self-raising flour, sieved, plus extra for dusting85g/3oz caster sugarhandful of sultanas 1 free-range egg, beatenmilk, if needed 110g/4oz (preferably Welsh) salted butter, chilled, cut into cubes, plus extra for greasing 225g/8oz self-raising flour, sieved, plus extra for dusting 85g/3oz caster sugar handful of sultanas 1 free-range egg, beaten milk, if needed Method Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if needed. Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2–3 minutes on each side, or until caramel brown.Remove from the pan and dust with caster sugar while still warm. Some people leave out the sultanas, split them when cool and sandwich them together with jam. Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if needed. Rub the butter into the flour to make breadcrumbs. Add the sugar and sultanas, then stir in the egg. Mix, then form a ball of dough, using a splash of milk if needed. Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter. Roll out the dough on a lightly floured surface until it is 5mm/¼in thick. Cut it into rounds using a 7.5cm/3in fluted cutter. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2–3 minutes on each side, or until caramel brown. You now need a bakestone or a heavy iron griddle. Rub it with butter and wipe the excess away. Put it on a direct heat and wait until it heats up. Place the Welsh cakes on the griddle and cook for 2–3 minutes on each side, or until caramel brown. Remove from the pan and dust with caster sugar while still warm. Some people leave out the sultanas, split them when cool and sandwich them together with jam. Remove from the pan and dust with caster sugar while still warm. Some people leave out the sultanas, split them when cool and sandwich them together with jam. Recipe tips Getting the temperature of your griddle or bakestone correct is the key to this Welsh cake recipe. If it's too hot the cakes will burn before they are cooked through. Too low and the texture will be dry.