ademchaoua/GeneralTextCorpus huggingface dataset:
Miso ginger dressing recipe
 This delicious dressing brings subtle heat from fresh ginger – great for adding zip to noodles, slaws and rice bowls. 4cm/1½in piece fresh root ginger, peeled and finely grated 1 garlic clove, finely grated 1 heaped tbsp sweet white miso paste3 tbsp rice vinegar 2 tbsp toasted sesame oil 2 tbsp neutral oil, such as vegetable oil 2 tsp freshly squeezed lime juice 1 tsp light soy sauce1 tsp honey 4cm/1½in piece fresh root ginger, peeled and finely grated 1 garlic clove, finely grated 1 heaped tbsp sweet white miso paste 3 tbsp rice vinegar 2 tbsp toasted sesame oil 2 tbsp neutral oil, such as vegetable oil 2 tsp freshly squeezed lime juice 1 tsp light soy sauce 1 tsp honey Method Add all of the ingredients to a jar for which you have a lid. Screw the lid on tightly and shake vigorously for 30 seconds until no lumpy pieces of miso are visible. Store, covered, in the fridge for up to 5 days before using. Add all of the ingredients to a jar for which you have a lid. Screw the lid on tightly and shake vigorously for 30 seconds until no lumpy pieces of miso are visible. Add all of the ingredients to a jar for which you have a lid. Screw the lid on tightly and shake vigorously for 30 seconds until no lumpy pieces of miso are visible. Store, covered, in the fridge for up to 5 days before using. Store, covered, in the fridge for up to 5 days before using.
Teriyaki chicken rice bowl recipe
 A super speedy dinner that can be on the table in 20 minutes – you can swap the broccoli for any greens you like. 120g/4¼oz jasmine rice120g/4¼oz Tenderstem broccoli½ tbsp olive oil4 chicken thighs, boneless, skin removed, cut into bite-sized chunks 1½ tbsp dark soy sauce1½ tbsp mirin1½ tbsp cooking sake1 tsp runny honey½ tsp rice vinegar½ tsp sesame seeds, toasted 120g/4¼oz jasmine rice 120g/4¼oz Tenderstem broccoli ½ tbsp olive oil 4 chicken thighs, boneless, skin removed, cut into bite-sized chunks 1½ tbsp dark soy sauce 1½ tbsp mirin 1½ tbsp cooking sake 1 tsp runny honey ½ tsp rice vinegar ½ tsp sesame seeds, toasted Method Cook the jasmine rice as per the packet instructions. Boil or steam the broccoli until just tender.Meanwhile, heat the oil in a wok or large non-stick frying pan set over a high heat. Once it is shimmering, add the chicken and cook until the pieces are slightly browned, and just cooked through. This should not take any longer than 5 minutes. In a small bowl or jug, whisk together the soy sauce, mirin, sake, honey and rice vinegar. Pour over the chicken and continue to cook for another minute or so until it has coated the chicken and reduced to a slightly sticky sauce.Serve the chicken alongside the broccoli and rice, sprinkled with the toasted sesame seeds. Cook the jasmine rice as per the packet instructions. Boil or steam the broccoli until just tender. Cook the jasmine rice as per the packet instructions. Boil or steam the broccoli until just tender. Meanwhile, heat the oil in a wok or large non-stick frying pan set over a high heat. Once it is shimmering, add the chicken and cook until the pieces are slightly browned, and just cooked through. This should not take any longer than 5 minutes. Meanwhile, heat the oil in a wok or large non-stick frying pan set over a high heat. Once it is shimmering, add the chicken and cook until the pieces are slightly browned, and just cooked through. This should not take any longer than 5 minutes. In a small bowl or jug, whisk together the soy sauce, mirin, sake, honey and rice vinegar. Pour over the chicken and continue to cook for another minute or so until it has coated the chicken and reduced to a slightly sticky sauce. In a small bowl or jug, whisk together the soy sauce, mirin, sake, honey and rice vinegar. Pour over the chicken and continue to cook for another minute or so until it has coated the chicken and reduced to a slightly sticky sauce. Serve the chicken alongside the broccoli and rice, sprinkled with the toasted sesame seeds. Serve the chicken alongside the broccoli and rice, sprinkled with the toasted sesame seeds. Recipe tips To make this gluten-free, choose a gluten-free soy sauce or use tamari.
Spicy gochujang udon noodles recipe
 This quick Korean-inspired gochujang noodle stir-fry is packed with flavour and takes 10 minutes, making it the perfect midweek meal. 2 tbsp gochujang2 tbsp light soy sauce1 tbsp honey (or agave nectar, if vegan) 2 tsp toasted sesame oil2 tsp sesame seeds, toasted2 garlic cloves, crushed300–400g/10½–14oz fresh or straight-to-wok udon noodles100g/3½oz baby spinach1 spring onion, thinly sliced, to garnish 2 tbsp gochujang 2 tbsp light soy sauce 1 tbsp honey (or agave nectar, if vegan) 2 tsp toasted sesame oil 2 tsp sesame seeds, toasted 2 garlic cloves, crushed 300–400g/10½–14oz fresh or straight-to-wok udon noodles 100g/3½oz baby spinach 1 spring onion, thinly sliced, to garnish Method In a small bowl, whisk the gochujang with the soy sauce, honey, toasted sesame oil, toasted sesame seeds and garlic. Set aside.Cook the noodles according to the packet instructions. About 30 seconds before they’re done, add the spinach to wilt, then drain. Tip the noodles and spinach back into the pan. Add the sauce and cook for 1–2 minutes to heat everything through, then divide between two bowls, top with the spring onion and serve. In a small bowl, whisk the gochujang with the soy sauce, honey, toasted sesame oil, toasted sesame seeds and garlic. Set aside. In a small bowl, whisk the gochujang with the soy sauce, honey, toasted sesame oil, toasted sesame seeds and garlic. Set aside. Cook the noodles according to the packet instructions. About 30 seconds before they’re done, add the spinach to wilt, then drain. Cook the noodles according to the packet instructions. About 30 seconds before they’re done, add the spinach to wilt, then drain. Tip the noodles and spinach back into the pan. Add the sauce and cook for 1–2 minutes to heat everything through, then divide between two bowls, top with the spring onion and serve. Tip the noodles and spinach back into the pan. Add the sauce and cook for 1–2 minutes to heat everything through, then divide between two bowls, top with the spring onion and serve. Recipe tips Gochujang is a spicy Korean paste, which makes this dish spicy, too. If you'd prefer something milder, halve the amount of gochujang.
Cold kimchi noodles recipe
 Inspired by the Korean classic bibim-guksu, this quick and easy dish features cold noodles tossed in a sweet, spicy and tangy sauce, loaded with gut-nourishing kimchi. Topped with cucumber and a boiled egg, it makes for a tasty, refreshing meal. 150g/5½oz kimchi, chopped (drained weight)4 tbsp kimchi brine2 tbsp toasted sesame oil1 tbsp sesame seeds, toasted 1 tbsp gochujang2 tsp sugar (any type)2 garlic cloves, crushed200g/7oz dried noodles (thin wheat noodles work best) ½ cucumber, cut into thin matchsticks2 hard-boiled eggs, halved 150g/5½oz kimchi, chopped (drained weight) 4 tbsp kimchi brine 2 tbsp toasted sesame oil 1 tbsp sesame seeds, toasted 1 tbsp gochujang 2 tsp sugar (any type) 2 garlic cloves, crushed 200g/7oz dried noodles (thin wheat noodles work best) ½ cucumber, cut into thin matchsticks 2 hard-boiled eggs, halved Method In a medium mixing bowl, combine the kimchi, kimchi brine, toasted sesame oil, toasted sesame seeds, gochujang, sugar and garlic. Set aside.Cook the noodles according to the packet instructions. Drain, rinse with cold water until cool to the touch, then drain again. Add the noodles to the kimchi sauce and toss well to coat, ensuring everything is well combined. Don’t be afraid to use your hands! Divide the noodles between two bowls and top with the cucumber and boiled eggs, then serve and enjoy. In a medium mixing bowl, combine the kimchi, kimchi brine, toasted sesame oil, toasted sesame seeds, gochujang, sugar and garlic. Set aside. In a medium mixing bowl, combine the kimchi, kimchi brine, toasted sesame oil, toasted sesame seeds, gochujang, sugar and garlic. Set aside. Cook the noodles according to the packet instructions. Drain, rinse with cold water until cool to the touch, then drain again. Cook the noodles according to the packet instructions. Drain, rinse with cold water until cool to the touch, then drain again. Add the noodles to the kimchi sauce and toss well to coat, ensuring everything is well combined. Don’t be afraid to use your hands! Add the noodles to the kimchi sauce and toss well to coat, ensuring everything is well combined. Don’t be afraid to use your hands! Divide the noodles between two bowls and top with the cucumber and boiled eggs, then serve and enjoy. Divide the noodles between two bowls and top with the cucumber and boiled eggs, then serve and enjoy.
Hairy Bikers' taco seasoning recipe
 This seasoning can be used as a rub for chicken fillets or add to stir-fried peppers, onions and mushrooms for vegetarian tacos. By The Hairy Bikers From Hairy Bikers: Route 66 Shopping list Ingredients 2 tbsp chilli powder, or to taste2 tbsp ground cumin1 tbsp sweet paprika1 tbsp dried oregano1 tbsp garlic powder1 tsp onion powder1 tsp black pepper1 tsp salt 2 tbsp chilli powder, or to taste 2 tbsp ground cumin 1 tbsp sweet paprika 1 tbsp dried oregano 1 tbsp garlic powder 1 tsp onion powder 1 tsp black pepper 1 tsp salt Method Mix all of the ingredients together in a bowl until they are thoroughly combined. Mix all of the ingredients together in a bowl until they are thoroughly combined. Mix all of the ingredients together in a bowl until they are thoroughly combined. Related recipes Tomato pasta sauce. By Jo Pratt Ultra processed food swaps that won’t cost the earth recipes (47) Pulled chicken tacos with chocolate mole sauce. By Sue Quinn taco recipes (55) Cauliflower tacos. By Miguel Barclay taco recipes (55) Fish tacos 'Ensenada' By Rick Stein taco recipes (55) Deep-fried crispy tacos with duck confit and relish. By Matt Tebbutt taco recipes (55) This recipe is from... Hairy Bikers: Route 66. 5. Episode 5 on BBC Two Recipes from this episode Chicken and pepper quesadillasNavajo lamb stewGarlic bok choiHoney and soy glazed trout Chicken and pepper quesadillas Navajo lamb stew Garlic bok choi Honey and soy glazed trout
Spicy mezcalita recipe
 Mezcal is the basis for this zesty, spicy margarita made with chilli liqueur and corn liqueur, plus a spicy corn rib garnish! 50ml/2fl oz mezcal 25ml/¾fl oz lime juice15ml/½fl oz agave syrup15ml/½fl oz chilli liqueur15ml/½fl oz corn liqueur10 basil leaves5 coriander leaves tajin chilli salt, for the rim of the glasslime wedge, for the rim of the glassice cubes 50ml/2fl oz mezcal 25ml/¾fl oz lime juice 15ml/½fl oz agave syrup 15ml/½fl oz chilli liqueur 15ml/½fl oz corn liqueur 10 basil leaves 5 coriander leaves tajin chilli salt, for the rim of the glass lime wedge, for the rim of the glass ice cubes Method Lightly dust a small plate with a handful of the chilli salt. Run a lime wedge around the rim of a tumbler. Press the rim of the glass into the salt to coat thoroughly.Pour all of the ingredients into a cocktail shaker then muddle to break down the basil and coriander leaves. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the tumbler, then strain in the cocktail. Lightly dust a small plate with a handful of the chilli salt. Run a lime wedge around the rim of a tumbler. Press the rim of the glass into the salt to coat thoroughly. Lightly dust a small plate with a handful of the chilli salt. Run a lime wedge around the rim of a tumbler. Press the rim of the glass into the salt to coat thoroughly. Pour all of the ingredients into a cocktail shaker then muddle to break down the basil and coriander leaves. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the tumbler, then strain in the cocktail. Pour all of the ingredients into a cocktail shaker then muddle to break down the basil and coriander leaves. Add ice to the shaker and shake vigorously until it is frosty on the outside. Add ice to the tumbler, then strain in the cocktail.
Pineapple frozen margarita recipe
 Bring the sunshine to your life with a frosty frozen pineapple margarita with added creamy coconut. 50ml/2fl oz reposado tequila20ml/½fl oz lime juice20ml/½fl oz triple sec2 tsp agave syrup2 tsp aged rum 125g/4½oz frozen pineapple chunks25ml/¾fl oz cream of coconut 2 tsp creamed coconutdesiccated coconut, for the rim of the glasslime wedge, for the rim of the glassice cubes 50ml/2fl oz reposado tequila 20ml/½fl oz lime juice 20ml/½fl oz triple sec 2 tsp agave syrup 2 tsp aged rum 125g/4½oz frozen pineapple chunks 25ml/¾fl oz cream of coconut 2 tsp creamed coconut desiccated coconut, for the rim of the glass lime wedge, for the rim of the glass ice cubes Method Lightly dust a small plate with a handful of the desiccated coconut. Run a lime wedge around the rim of a margarita glass. Press the rim of the glass into the coconut to coat thoroughly.Add all of the ingredients into a blender with a large scoop of ice. Blend until smooth. Pour into the margarita glass. Lightly dust a small plate with a handful of the desiccated coconut. Run a lime wedge around the rim of a margarita glass. Press the rim of the glass into the coconut to coat thoroughly. Lightly dust a small plate with a handful of the desiccated coconut. Run a lime wedge around the rim of a margarita glass. Press the rim of the glass into the coconut to coat thoroughly. Add all of the ingredients into a blender with a large scoop of ice. Blend until smooth. Pour into the margarita glass. Add all of the ingredients into a blender with a large scoop of ice. Blend until smooth. Pour into the margarita glass.
Scandi nachos recipe
 This snack platter layers tasty dill crisps with smoked trout, soured cream, dill and onion. It's a party dish you can make on location in a few minutes. Add a few spoonfuls of caviar for the ultimate luxury feel. 1 large bag (approx. 150g/5½oz) crinkle-cut crisps, dill flavour if possible or ready salteddried dill (if crisps are ready salted), ground to a powder300ml/10fl oz crème fraîche or soured cream1 tsp milk (optional)few sprigs fresh dill1 tbsp fresh chives, finely sliced100g/3½oz smoked trout, torn into bite-sized pieces¼ red onion, very finely choppedtrout caviar (optional)1 lemon, zest only freshly ground black pepper 1 large bag (approx. 150g/5½oz) crinkle-cut crisps, dill flavour if possible or ready salted dried dill (if crisps are ready salted), ground to a powder 300ml/10fl oz crème fraîche or soured cream 1 tsp milk (optional) few sprigs fresh dill 1 tbsp fresh chives, finely sliced 100g/3½oz smoked trout, torn into bite-sized pieces ¼ red onion, very finely chopped trout caviar (optional) 1 lemon, zest only freshly ground black pepper Method If you are using ready salted crisps, add the dried dill powder to the bag and shake. Spread two-thirds of the crisps out on a large platter. Stir the crème fraîche to mix together, adding a little milk if it is very thick. Spoon dollops across the platter of crisps, using half of the crème fraîche. Sprinkle over half of the fresh dill and chives, and top with half of the smoked trout and onion.Repeat with the last of the crisps and all of the remaining toppings, so that everything is nicely layered up. Spoon little piles of the caviar over the top, if using. Sprinkle over the lemon zest and some black pepper. Serve immediately. If you are using ready salted crisps, add the dried dill powder to the bag and shake. Spread two-thirds of the crisps out on a large platter. If you are using ready salted crisps, add the dried dill powder to the bag and shake. Spread two-thirds of the crisps out on a large platter. Stir the crème fraîche to mix together, adding a little milk if it is very thick. Spoon dollops across the platter of crisps, using half of the crème fraîche. Sprinkle over half of the fresh dill and chives, and top with half of the smoked trout and onion. Stir the crème fraîche to mix together, adding a little milk if it is very thick. Spoon dollops across the platter of crisps, using half of the crème fraîche. Sprinkle over half of the fresh dill and chives, and top with half of the smoked trout and onion. Repeat with the last of the crisps and all of the remaining toppings, so that everything is nicely layered up. Spoon little piles of the caviar over the top, if using. Repeat with the last of the crisps and all of the remaining toppings, so that everything is nicely layered up. Spoon little piles of the caviar over the top, if using. Sprinkle over the lemon zest and some black pepper. Serve immediately. Sprinkle over the lemon zest and some black pepper. Serve immediately.
Apple, pear and berry bircher recipe
 Dr Rupy's easy bircher overnight oats are packed with flavour and texture. The perfect midweek breakfast. In November 2023, this recipe was costed at an average of £1.20 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. Each serving provides 252 kcal, 7.1g protein, 42.1g carbohydrate (of which 20.4g sugars), 4.5g fat (of which 1.3g saturates), 5.9g fibre and 0.09g salt. 250g/9oz plain yoghurt, plus extra to decorate (optional)2 tbsp runny honey (optional)200g/7oz porridge oats300g/10½oz frozen mixed berries1½ tsp ground cinnamon, plus extra to decorate (optional)2 tsp ground ginger2 apples (about 300g/10½oz), coarsely grated2 pears (about 200g/7oz), coarsely grated 250g/9oz plain yoghurt, plus extra to decorate (optional) 2 tbsp runny honey (optional) 200g/7oz porridge oats 300g/10½oz frozen mixed berries 1½ tsp ground cinnamon, plus extra to decorate (optional) 2 tsp ground ginger 2 apples (about 300g/10½oz), coarsely grated 2 pears (about 200g/7oz), coarsely grated Method Whisk together the yoghurt, honey and 400ml/14fl oz water in a large bowl. Add the rest of the ingredients and stir thoroughly. Add more water if needed. Cover and place in the fridge overnight.To serve, decorate with an extra dollop of yoghurt and a sprinkle of cinnamon, if using. The bircher can be stored in an airtight container in the fridge for up to 3 days. Whisk together the yoghurt, honey and 400ml/14fl oz water in a large bowl. Add the rest of the ingredients and stir thoroughly. Add more water if needed. Cover and place in the fridge overnight. Whisk together the yoghurt, honey and 400ml/14fl oz water in a large bowl. Add the rest of the ingredients and stir thoroughly. Add more water if needed. Cover and place in the fridge overnight. To serve, decorate with an extra dollop of yoghurt and a sprinkle of cinnamon, if using. The bircher can be stored in an airtight container in the fridge for up to 3 days. To serve, decorate with an extra dollop of yoghurt and a sprinkle of cinnamon, if using. The bircher can be stored in an airtight container in the fridge for up to 3 days.
Toast Skagen (Swedish shrimp toast) recipe
 Toast Skagen is a classic Swedish dish that is typically served on a slice of toasted bread, often rye bread. 225g/8oz shrimp, peeled, cooked and chopped115g/4oz mayonnaise125g/4½oz soured cream2 tbsp chopped fresh dill, plus sprigs to garnish (optional)2 tbsp finely chopped red onion1 tbsp freshly squeezed lemon juice4 slices rye bread1 tbsp unsalted buttersalt and freshly ground black pepper 225g/8oz shrimp, peeled, cooked and chopped 115g/4oz mayonnaise 125g/4½oz soured cream 2 tbsp chopped fresh dill, plus sprigs to garnish (optional) 2 tbsp finely chopped red onion 1 tbsp freshly squeezed lemon juice 4 slices rye bread 4 slices rye bread 1 tbsp unsalted butter salt and freshly ground black pepper Method Mix the shrimp, mayonnaise, soured cream, dill, onion and lemon juice together in a bowl and season with salt and pepper.Toast the rye bread slices until crispy. Spread a layer of butter on each slice of rye bread.Spoon a generous amount of the shrimp mixture onto each slice of bread. Garnish each serving with a dill sprig, if desired. Serve immediately. Mix the shrimp, mayonnaise, soured cream, dill, onion and lemon juice together in a bowl and season with salt and pepper. Mix the shrimp, mayonnaise, soured cream, dill, onion and lemon juice together in a bowl and season with salt and pepper. Toast the rye bread slices until crispy. Spread a layer of butter on each slice of rye bread. Toast the rye bread slices until crispy. Spread a layer of butter on each slice of rye bread. Spoon a generous amount of the shrimp mixture onto each slice of bread. Garnish each serving with a dill sprig, if desired. Serve immediately. Spoon a generous amount of the shrimp mixture onto each slice of bread. Garnish each serving with a dill sprig, if desired. Serve immediately.
Rye bread recipe
 This simple homemade rye bread is perfect with smoked salmon, pickles or cream cheese or any of our Swedish recipes. 250g/9oz rye flour250g/9oz plain flour1½ tsp salt1 tsp fast-action dried yeast300ml/10fl oz warm water2 tbsp molasses2 tbsp vegetable oil1 tbsp caraway seeds (optional) 250g/9oz rye flour 250g/9oz plain flour 1½ tsp salt 1 tsp fast-action dried yeast 300ml/10fl oz warm water 2 tbsp molasses 2 tbsp vegetable oil 1 tbsp caraway seeds (optional) Method Oil and line a 900g/2lb loaf tin with baking paper.Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using, and knead on a floured surface for 10 minutes, until smooth and elastic. Place the dough in the prepared tin and cover the dough with a clean tea towel or clingfilm and leave to rise in a warm place for 1–2 hours, or until it has doubled in size.Preheat the oven to 210C/190C Fan/Gas 6½.Bake the rye bread for 35–50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom. Leave the bread to cool completely on a wire rack before slicing and serving. Oil and line a 900g/2lb loaf tin with baking paper. Oil and line a 900g/2lb loaf tin with baking paper. Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using, and knead on a floured surface for 10 minutes, until smooth and elastic. Whisk together the rye flour, plain flour, salt and yeast in a large bowl. Add the warm water, molasses and vegetable oil and mix until a dough forms. Add the caraway seeds to the dough, if using, and knead on a floured surface for 10 minutes, until smooth and elastic. Place the dough in the prepared tin and cover the dough with a clean tea towel or clingfilm and leave to rise in a warm place for 1–2 hours, or until it has doubled in size. Place the dough in the prepared tin and cover the dough with a clean tea towel or clingfilm and leave to rise in a warm place for 1–2 hours, or until it has doubled in size. Preheat the oven to 210C/190C Fan/Gas 6½. Preheat the oven to 210C/190C Fan/Gas 6½. Bake the rye bread for 35–50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom. Leave the bread to cool completely on a wire rack before slicing and serving. Bake the rye bread for 35–50 minutes, or until the crust is dark brown and the bread sounds hollow when tapped on the bottom. Leave the bread to cool completely on a wire rack before slicing and serving.