ademchaoua/GeneralTextCorpus huggingface dataset:
Lighter pea soup recipe
 Simple to make and super-tasty, this is a great soup for batch cooking and freezing. Each serving provides 200 kcal. 1 tsp olive oil1 small onion (75g/2½oz peeled weight), roughly chopped1 garlic clove, crushed125g/4½oz frozen peas300ml/10fl oz vegetable stockfreshly ground black pepperfew chives, snipped, to serve (optional) 1 tsp olive oil 1 small onion (75g/2½oz peeled weight), roughly chopped 1 garlic clove, crushed 125g/4½oz frozen peas 300ml/10fl oz vegetable stock freshly ground black pepper few chives, snipped, to serve (optional) Method Heat the oil in a small saucepan over a medium–low heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic, peas and stock, bring to the boil, then turn the heat down and simmer for 20 minutes. Use a stick blender or food processor to blend the soup and season with black pepper. Serve garnished with the chives, if using. Heat the oil in a small saucepan over a medium–low heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic, peas and stock, bring to the boil, then turn the heat down and simmer for 20 minutes. Heat the oil in a small saucepan over a medium–low heat. Add the onion and cook for 3–4 minutes, until softened. Add the garlic, peas and stock, bring to the boil, then turn the heat down and simmer for 20 minutes. Use a stick blender or food processor to blend the soup and season with black pepper. Serve garnished with the chives, if using. Use a stick blender or food processor to blend the soup and season with black pepper. Serve garnished with the chives, if using.
Low-calorie cottage pie with chickpea mash recipe
 When you're in need of comfort without the calories, replace potato with chickpea mash in your cottage pie. Each serving provides 300 kcal, 25g protein, 22g carbohydrate (of which 11g sugars), 10.5g fat (of which 2.5g saturates), 10g fibre and 1g salt. 2 tsp rapeseed oil1 medium onion (100g/3½oz peeled weight), finely chopped2 garlic cloves, crushed75g/2½oz 5% fat beef mince 50g/1¾oz carrots, cut into small cubes150ml/5fl oz beef stock1 tsp Worcestershire sauce 75g/2½oz tinned chickpeas, drained weightsalt and freshly ground black pepper 2 tsp rapeseed oil 1 medium onion (100g/3½oz peeled weight), finely chopped 2 garlic cloves, crushed 75g/2½oz 5% fat beef mince 50g/1¾oz carrots, cut into small cubes 150ml/5fl oz beef stock 1 tsp Worcestershire sauce 75g/2½oz tinned chickpeas, drained weight salt and freshly ground black pepper Method Heat the oil in small saucepan. Add the onion and cook over a medium heat for 3–4 minutes, or until soft. Add the garlic and cook for 1 minute. Remove half the mixture from the pan and set aside.Add the mince and carrots and cook for 3–4 minutes. Add half the stock and all the Worcestershire sauce and simmer for 15 minutes, adding more stock if necessary. Meanwhile, place the reserved cooked onions and garlic in a small saucepan. Add the chickpeas and remaining stock and simmer for 5 minutes. Once the chickpeas are soft, mash them with a fork or potato masher and season to taste.Spoon the mince into a small dish, top with the mash and serve. Heat the oil in small saucepan. Add the onion and cook over a medium heat for 3–4 minutes, or until soft. Add the garlic and cook for 1 minute. Remove half the mixture from the pan and set aside. Heat the oil in small saucepan. Add the onion and cook over a medium heat for 3–4 minutes, or until soft. Add the garlic and cook for 1 minute. Remove half the mixture from the pan and set aside. Add the mince and carrots and cook for 3–4 minutes. Add half the stock and all the Worcestershire sauce and simmer for 15 minutes, adding more stock if necessary. Add the mince and carrots and cook for 3–4 minutes. Add half the stock and all the Worcestershire sauce and simmer for 15 minutes, adding more stock if necessary. Meanwhile, place the reserved cooked onions and garlic in a small saucepan. Add the chickpeas and remaining stock and simmer for 5 minutes. Once the chickpeas are soft, mash them with a fork or potato masher and season to taste. Meanwhile, place the reserved cooked onions and garlic in a small saucepan. Add the chickpeas and remaining stock and simmer for 5 minutes. Once the chickpeas are soft, mash them with a fork or potato masher and season to taste. Spoon the mince into a small dish, top with the mash and serve. Spoon the mince into a small dish, top with the mash and serve. Recipe tips You can take this recipe to 400 calories by increasing the mince to 130g/4¾oz and chickpeas to 100g/3½oz.
Yoghurt and muesli recipe
 The easiest ever breakfast, packed with protein and yoghurt to keep you feeling satisfied for hours. Make a batch to eat over time. Each serving provides 200 kcal. 150g/5½oz porridge oats50g/1¾oz barley or rye flakes25g/1oz sultanas50g/1¾oz ready-to-eat dried apricots150g/5½oz fat-free Greek-style yoghurt per portion, to serve 150g/5½oz porridge oats 50g/1¾oz barley or rye flakes 25g/1oz sultanas 50g/1¾oz ready-to-eat dried apricots 150g/5½oz fat-free Greek-style yoghurt per portion, to serve Method Mix all the ingredients, apart from the yoghurt, together in a bowl. Serve one-eighth of the muesli with the yoghurt on top. Store the rest of the muesli in an airtight container to up to two weeks. Mix all the ingredients, apart from the yoghurt, together in a bowl. Mix all the ingredients, apart from the yoghurt, together in a bowl. Serve one-eighth of the muesli with the yoghurt on top. Store the rest of the muesli in an airtight container to up to two weeks. Serve one-eighth of the muesli with the yoghurt on top. Store the rest of the muesli in an airtight container to up to two weeks.
The best ginger biscuits recipe
 You know your favourite crisp, thick, moreish ginger biscuit? Well, this is it! Restraint is needed to keep the lid on the tin. 50g/1¾oz butter 1 tbsp golden syrup 175g/6oz self-raising flour 1 tbsp ground ginger 75g/2¾oz crystallised ginger, finely chopped 1 tsp bicarbonate of soda 50g/1¾oz demerara sugar 50g/1¾oz light muscovado sugar 1 free-range egg, beaten 50g/1¾oz butter 1 tbsp golden syrup 175g/6oz self-raising flour 1 tbsp ground ginger 75g/2¾oz crystallised ginger, finely chopped 1 tsp bicarbonate of soda 50g/1¾oz demerara sugar 50g/1¾oz light muscovado sugar 1 free-range egg, beaten Method Preheat the oven to 160C/140C Fan/Gas 3. Line two baking trays with baking paper. Place the butter and golden syrup in a saucepan. Heat gently, stirring, until melted.Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough.Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking trays and slightly flatten to about 1cm/½in thick. Bake for about 25 minutes, or until golden and firm around the edges.Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely. Preheat the oven to 160C/140C Fan/Gas 3. Line two baking trays with baking paper. Place the butter and golden syrup in a saucepan. Heat gently, stirring, until melted. Preheat the oven to 160C/140C Fan/Gas 3. Line two baking trays with baking paper. Place the butter and golden syrup in a saucepan. Heat gently, stirring, until melted. Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough. Place the flour, ground ginger, chopped ginger, bicarbonate of soda and sugars in a mixing bowl. Mix well, then stir in the melted ingredients. Add the egg and bring the mixture together to form a dough. Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking trays and slightly flatten to about 1cm/½in thick. Bake for about 25 minutes, or until golden and firm around the edges. Divide into 16 equal pieces and roll with your hands into small balls. Place on the baking trays and slightly flatten to about 1cm/½in thick. Bake for about 25 minutes, or until golden and firm around the edges. Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely. Leave to firm up on the baking trays for a few minutes, then transfer to a wire rack to cool completely. Recipe tips These keep well in an airtight tin for 5 days. They also freeze well, just refresh in a low oven once defrosted.
Lighter hummus with vegetable sticks recipe
 Fat-free yoghurt and roasted red pepper make this lighter version of hummus really smooth and tasty. Each serving provides 200 kcal. 400g tin chickpeas, drained100g/3½oz fat-free Greek-style plain yoghurt150g/5½oz roasted red pepper, drained½ lemon, juice only1 level tsp tahinipinch smoked paprika (optional)1 red pepper, seeds removed, cut into strips, to serve1 small carrot, peeled and cut into sticks, to serve 400g tin chickpeas, drained 100g/3½oz fat-free Greek-style plain yoghurt 150g/5½oz roasted red pepper, drained ½ lemon, juice only 1 level tsp tahini pinch smoked paprika (optional) 1 red pepper, seeds removed, cut into strips, to serve 1 small carrot, peeled and cut into sticks, to serve Method Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Transfer into a bowl and serve with the vegetable sticks or store in the fridge, covered, for up to three days. Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Put the chickpeas, yoghurt, roasted red pepper, lemon juice, tahini and smoked paprika, if using, in a food processor. Blend until smooth. Transfer into a bowl and serve with the vegetable sticks or store in the fridge, covered, for up to three days. Transfer into a bowl and serve with the vegetable sticks or store in the fridge, covered, for up to three days.
Christmas pudding rum recipe
 Infused with cinnamon, cloves and orange, this spiced rum tastes like Christmas pudding in a glass – what's not to love? Equipment and preparation: You will need a 1 litre/1¾ pints glass jar (such as a Kilner jar) or bottle. 700ml/1¼ pint dark rum50g/1¾oz light brown muscovado sugar1 vanilla pod, split lengthways with a knife1 star anise2 cinnamon sticks3 whole clovespeel of 1 orange, cut into thin strips 700ml/1¼ pint dark rum 50g/1¾oz light brown muscovado sugar 1 vanilla pod, split lengthways with a knife 1 star anise 2 cinnamon sticks 3 whole cloves peel of 1 orange, cut into thin strips Method Put 100ml/3½fl oz of the rum into a small saucepan over a low heat and add the sugar, vanilla pod, star anise, cinnamon, cloves and orange to the pan. Heat gently, stirring slowly, until the sugar dissolves. Don’t allow it to boil or you will lose the alcohol. Pour everything into a clean jar and add the rest of the rum. Give it a good shake, then shake again every day for at least a week, or a little longer if possible.Decant into a clean bottle or several smaller ones if giving as presents. To serve, pour over Christmas pudding, sip neat or make a spiced rum and ginger beer with lots of ice and a half slice of orange to garnish. Put 100ml/3½fl oz of the rum into a small saucepan over a low heat and add the sugar, vanilla pod, star anise, cinnamon, cloves and orange to the pan. Heat gently, stirring slowly, until the sugar dissolves. Don’t allow it to boil or you will lose the alcohol. Put 100ml/3½fl oz of the rum into a small saucepan over a low heat and add the sugar, vanilla pod, star anise, cinnamon, cloves and orange to the pan. Heat gently, stirring slowly, until the sugar dissolves. Don’t allow it to boil or you will lose the alcohol. Pour everything into a clean jar and add the rest of the rum. Give it a good shake, then shake again every day for at least a week, or a little longer if possible. Pour everything into a clean jar and add the rest of the rum. Give it a good shake, then shake again every day for at least a week, or a little longer if possible. Decant into a clean bottle or several smaller ones if giving as presents. To serve, pour over Christmas pudding, sip neat or make a spiced rum and ginger beer with lots of ice and a half slice of orange to garnish. Decant into a clean bottle or several smaller ones if giving as presents. To serve, pour over Christmas pudding, sip neat or make a spiced rum and ginger beer with lots of ice and a half slice of orange to garnish.
Healthy banana split recipe
 Whip up this healthy half-term snack with the kids. 1 medium-sized ripe banana, peeled and sliced in halve lengthways 100g/3½oz full-fat Greek-style yoghurt2 dried figs, roughly chopped1 Palestinian Medjool date, seeds removed and roughly chopped1 tbsp peanuts1 tbsp pecan nuts1 tbsp toasted pumpkin seeds1 tbsp date molasses/1 tsp honey1 tbsp runny nut butter, such as cashew, peanut or almondfew curls dark chocolate (optional) 1 medium-sized ripe banana, peeled and sliced in halve lengthways 100g/3½oz full-fat Greek-style yoghurt 2 dried figs, roughly chopped 1 Palestinian Medjool date, seeds removed and roughly chopped 1 tbsp peanuts 1 tbsp pecan nuts 1 tbsp toasted pumpkin seeds 1 tbsp date molasses/1 tsp honey 1 tbsp runny nut butter, such as cashew, peanut or almond few curls dark chocolate (optional) Method Place the banana halves on a plate inside facing up.Place the yoghurt in a large scoop in the centre of the banana.Scatter the figs and dates over the yoghurt along with the peanuts, pecans and toasted pumpkin seeds. You can chop the nuts or leave them whole.Drizzle over the molasses and nut butter and finish with the dark chocolate, if you’re using it. Place the banana halves on a plate inside facing up. Place the banana halves on a plate inside facing up. Place the yoghurt in a large scoop in the centre of the banana. Place the yoghurt in a large scoop in the centre of the banana. Scatter the figs and dates over the yoghurt along with the peanuts, pecans and toasted pumpkin seeds. You can chop the nuts or leave them whole. Scatter the figs and dates over the yoghurt along with the peanuts, pecans and toasted pumpkin seeds. You can chop the nuts or leave them whole. Drizzle over the molasses and nut butter and finish with the dark chocolate, if you’re using it. Drizzle over the molasses and nut butter and finish with the dark chocolate, if you’re using it.
The filthy banana recipe
 A cheeky rum, coffee and coconut cocktail to get you going this world rum day. 100ml/3½fl oz rum 50ml/2fl oz banana liquor50ml/2fl oz coffee liqueur50ml/2fl oz double cream2 tsp cream of coconut 1 frozen banana1 scoop ice 100ml/3½fl oz rum 50ml/2fl oz banana liquor 50ml/2fl oz coffee liqueur 50ml/2fl oz double cream 2 tsp cream of coconut 1 frozen banana 1 scoop ice chocolate syrup maraschino cherrywhipped cream chocolate syrup maraschino cherry whipped cream Method Pour all the ingredients into a blender and blitz until smooth. Swirl your glasses with chocolate syrup, it is best to do a circle of chocolate and let it drip. Pour the blended cocktail into the chocolate drizzled glass. Top with whipped cream and a single cherry on top. Pour all the ingredients into a blender and blitz until smooth. Pour all the ingredients into a blender and blitz until smooth. Swirl your glasses with chocolate syrup, it is best to do a circle of chocolate and let it drip. Swirl your glasses with chocolate syrup, it is best to do a circle of chocolate and let it drip. Pour the blended cocktail into the chocolate drizzled glass. Pour the blended cocktail into the chocolate drizzled glass. Top with whipped cream and a single cherry on top. Top with whipped cream and a single cherry on top.
Sugar-free chocolate and hazelnut spread recipe
 This recipe is for all you chocolate spread lovers out there. It's sugar-free, vegan and super simple to make, what more could you want? A portion of this spread provides 88 kcal, 2g protein, 1g carbohydrate (of which 0.5g sugars), 8.5g fat (of which 0.5g saturates), 1g fibre and 0g salt. 100g/3½oz whole blanched hazelnuts10g unsweetened 100% pure cacao (from a block) 100g/3½oz whole blanched hazelnuts 10g unsweetened 100% pure cacao (from a block) Method Put the hazelnuts in a food processor – a small one is best for this job – and blitz with the metal blade for 8-10 minutes, or until the nuts first turn to a powder and then a glossy paste. Stop the machine and push the nuts down every 3-4 minutes until the correct consistency is reached. The hazelnut paste should look like a runny peanut butter.Scrape the hazelnut paste into a small saucepan. Finely grate the cacao from the block onto a board. It’s easier to grate and then weigh the cacao rather than cut it off the block at the beginning.Tip the grated cacao into the pan with the nut paste and warm through very gently for just a few seconds, stirring constantly until the cacao melts. Transfer to a small bowl and serve. Put the spread in a lidded jar or container. The spread will keep in the fridge, covered, for three days. Put the hazelnuts in a food processor – a small one is best for this job – and blitz with the metal blade for 8-10 minutes, or until the nuts first turn to a powder and then a glossy paste. Stop the machine and push the nuts down every 3-4 minutes until the correct consistency is reached. The hazelnut paste should look like a runny peanut butter. Put the hazelnuts in a food processor – a small one is best for this job – and blitz with the metal blade for 8-10 minutes, or until the nuts first turn to a powder and then a glossy paste. Stop the machine and push the nuts down every 3-4 minutes until the correct consistency is reached. The hazelnut paste should look like a runny peanut butter. Scrape the hazelnut paste into a small saucepan. Finely grate the cacao from the block onto a board. It’s easier to grate and then weigh the cacao rather than cut it off the block at the beginning. Scrape the hazelnut paste into a small saucepan. Finely grate the cacao from the block onto a board. It’s easier to grate and then weigh the cacao rather than cut it off the block at the beginning. Tip the grated cacao into the pan with the nut paste and warm through very gently for just a few seconds, stirring constantly until the cacao melts. Transfer to a small bowl and serve. Tip the grated cacao into the pan with the nut paste and warm through very gently for just a few seconds, stirring constantly until the cacao melts. Transfer to a small bowl and serve. Put the spread in a lidded jar or container. The spread will keep in the fridge, covered, for three days. Put the spread in a lidded jar or container. The spread will keep in the fridge, covered, for three days.
Dried fruit compote with yoghurt recipe
 A quick and tasty breakfast that provides two of your five-a-day. And it only requires a few minutes preparation the night before. Each serving provides 198 kcal, 12.5g protein, 34g carbohydrate (of which 34g sugars), 0.3g fat (of which 0g saturates), 5g fibre and 0.12g salt. 25g/1oz dried apricots, roughly chopped15g/½oz dried apple, roughly chopped 15g/½oz dried prunes, roughly choppedpinch ground cinnamon (optional)100ml/3½fl oz boiling water100ml/3½fl oz orange juice 100g/3½oz fat-free Greek-style yoghurt 25g/1oz dried apricots, roughly chopped 15g/½oz dried apple, roughly chopped 15g/½oz dried prunes, roughly chopped pinch ground cinnamon (optional) 100ml/3½fl oz boiling water 100ml/3½fl oz orange juice 100g/3½oz fat-free Greek-style yoghurt Method Place the dried fruit and cinnamon, if using, in a heatproof bowl. Pour over the boiling water and orange juice. Cover and refrigerate overnight. When ready to eat, serve with the yoghurt. Place the dried fruit and cinnamon, if using, in a heatproof bowl. Place the dried fruit and cinnamon, if using, in a heatproof bowl. Pour over the boiling water and orange juice. Cover and refrigerate overnight. Pour over the boiling water and orange juice. Cover and refrigerate overnight. When ready to eat, serve with the yoghurt. When ready to eat, serve with the yoghurt.
Apple and cinnamon breakfast pot recipe
 Fat-free Greek yoghurt is higher in protein than regular yoghurt and is a good source of calcium, which is important for healthy bones. Each serving provides 200 kcal, 18g protein, 27g carbohydrate (of which 17g sugars), 1.7g fat (of which 0.3g saturates), 2.5g fibre and 0.15g salt. 150g/5½oz fat-free Greek-style yoghurt1 tbsp rolled oats 1 small apple, grated25g/1oz blueberries pinch ground cinnamonlow-calorie sweetener, to taste (optional) 150g/5½oz fat-free Greek-style yoghurt 1 tbsp rolled oats 1 small apple, grated 25g/1oz blueberries pinch ground cinnamon low-calorie sweetener, to taste (optional) Method Mix the yoghurt and oats together in a bowl, cover and refrigerate overnight. When ready to eat, stir in the apple, blueberries, cinnamon and sweetener, if using. Serve. Mix the yoghurt and oats together in a bowl, cover and refrigerate overnight. Mix the yoghurt and oats together in a bowl, cover and refrigerate overnight. When ready to eat, stir in the apple, blueberries, cinnamon and sweetener, if using. Serve. When ready to eat, stir in the apple, blueberries, cinnamon and sweetener, if using. Serve.
Savoury muffins recipe
Savoury gruyère and courgette muffins This easy brunch recipe is great for using up a glut of courgettes. Try serving these savoury muffins with scrambled eggs and bacon. 225g/8oz self-raising flour1 tsp baking powder100g/3½oz courgette, gratedsalt and freshly ground black pepper75g/2¾oz Gruyère, grated (or similar vegetarian cheese, such as emmental)175ml/6fl oz full fat milk1 free-range egg, beaten75ml/2¾fl oz olive oil, plus extra for greasing1 tbsp chopped fresh rosemarybutter, to serve 225g/8oz self-raising flour 1 tsp baking powder 100g/3½oz courgette, grated salt and freshly ground black pepper 75g/2¾oz Gruyère, grated (or similar vegetarian cheese, such as emmental) 175ml/6fl oz full fat milk 1 free-range egg, beaten 75ml/2¾fl oz olive oil, plus extra for greasing 1 tbsp chopped fresh rosemary butter, to serve Method Preheat the oven to 180C/350F/Gas 4. Grease 5 of the holes in a 12-hole muffin tray with olive oil.Mix the flour, baking powder, courgette, seasoning and 50g/1¾oz of the cheese together in a bowl.In a separate bowl, whisk the milk, egg and olive oil together until well combined. Add the liquid mixture and rosemary to the dry ingredients and mix until well combined.Divide the mixture among the muffin holes and bake for 10 minutes in the oven, then sprinkle over the remaining cheese. Bake for a further 10-15, or until risen and golden-brown.Serve the muffins warm, with butter. Preheat the oven to 180C/350F/Gas 4. Grease 5 of the holes in a 12-hole muffin tray with olive oil. Preheat the oven to 180C/350F/Gas 4. Grease 5 of the holes in a 12-hole muffin tray with olive oil. Mix the flour, baking powder, courgette, seasoning and 50g/1¾oz of the cheese together in a bowl. Mix the flour, baking powder, courgette, seasoning and 50g/1¾oz of the cheese together in a bowl. In a separate bowl, whisk the milk, egg and olive oil together until well combined. Add the liquid mixture and rosemary to the dry ingredients and mix until well combined. In a separate bowl, whisk the milk, egg and olive oil together until well combined. Add the liquid mixture and rosemary to the dry ingredients and mix until well combined. Divide the mixture among the muffin holes and bake for 10 minutes in the oven, then sprinkle over the remaining cheese. Bake for a further 10-15, or until risen and golden-brown. Divide the mixture among the muffin holes and bake for 10 minutes in the oven, then sprinkle over the remaining cheese. Bake for a further 10-15, or until risen and golden-brown. Serve the muffins warm, with butter. Serve the muffins warm, with butter. Recipe tips For quick assembly, mix the dry ingredients and wet ingredients in separate bowls the night before. Cover with cling film and store in the fridge, then mix together in the morning, divide the mixture among the muffin holes and pop into the oven.