ademchaoua/GeneralTextCorpus huggingface dataset:
Cheese and ham quinoa bites recipe
 These mini quinoa bites from Eat Well for Less are perfect for healthy snacking and will keep you fuller for longer. Each serving provides 144 kcal, 11g protein, 10.5g carbohydrates (of which 3g sugars), 6.5g fat (of which 2.5g saturates), 1.5g fibre and 0.7g salt. rapeseed oil, for greasing180g/6½oz quinoa, rinsed well and drained 6 free-range eggs, beaten6 spring onions, roughly chopped6 tomatoes, roughly chopped120g/4½oz ‘lighter’ mature cheddar cheese, grated120g/4½oz lean wafer-thin ham, shredded1 tsp mustard powder½ tsp sea salt freshly ground black pepper rapeseed oil, for greasing 180g/6½oz quinoa, rinsed well and drained 6 free-range eggs, beaten 6 spring onions, roughly chopped 6 tomatoes, roughly chopped 120g/4½oz ‘lighter’ mature cheddar cheese, grated 120g/4½oz lean wafer-thin ham, shredded 1 tsp mustard powder ½ tsp sea salt freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin tin with a little rapeseed oil.Put the quinoa into a large saucepan, add 540ml/19fl oz cold water and bring to the boil over a high heat. Stir well then reduce the heat and simmer for 20 minutes, or until all the water has been absorbed and the quinoa is tender.Tip the quinoa into a sieve and rinse with cold running water to stop the cooking process. Use your hands to squeeze out any excess water.Beat together the eggs, vegetables, cheese and ham. Stir in the quinoa and mustard powder and season with salt and pepper.Divide the mixture between the muffin holes and bake for 18–20 minutes until golden brown. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin tin with a little rapeseed oil. Preheat the oven to 200C/180C Fan/Gas 6. Lightly grease a 12-hole muffin tin with a little rapeseed oil. Put the quinoa into a large saucepan, add 540ml/19fl oz cold water and bring to the boil over a high heat. Stir well then reduce the heat and simmer for 20 minutes, or until all the water has been absorbed and the quinoa is tender. Put the quinoa into a large saucepan, add 540ml/19fl oz cold water and bring to the boil over a high heat. Stir well then reduce the heat and simmer for 20 minutes, or until all the water has been absorbed and the quinoa is tender. Tip the quinoa into a sieve and rinse with cold running water to stop the cooking process. Use your hands to squeeze out any excess water. Tip the quinoa into a sieve and rinse with cold running water to stop the cooking process. Use your hands to squeeze out any excess water. Beat together the eggs, vegetables, cheese and ham. Stir in the quinoa and mustard powder and season with salt and pepper. Beat together the eggs, vegetables, cheese and ham. Stir in the quinoa and mustard powder and season with salt and pepper. Divide the mixture between the muffin holes and bake for 18–20 minutes until golden brown. Divide the mixture between the muffin holes and bake for 18–20 minutes until golden brown. Recipe tips Make a batch of these bites and once cool, transfer to a sealable container. They will keep in the fridge for 3 days.
Roasted pepper filled with herb quinoa recipe
 1 yellow pepper, halved lengthways1 tbsp olive oil 1 yellow pepper, halved lengthways 1 tbsp olive oil 85g/3oz quinoa150ml/¼ pint chicken stock (vegetarians can substitute vegetable stock)1 lemon, juice only1 tbsp chopped fresh parsley 1 tbsp chopped fresh chivessalt and freshly ground black pepper 85g/3oz quinoa 150ml/¼ pint chicken stock (vegetarians can substitute vegetable stock) 1 lemon, juice only 1 tbsp chopped fresh parsley 1 tbsp chopped fresh chives salt and freshly ground black pepper 1 tbsp olive oil½ red onion, finely sliced1 tsp brown sugar 1 tbsp olive oil ½ red onion, finely sliced 1 tsp brown sugar Method Preheat the oven to 200C/400F/Gas 6.For the pepper, place the pepper halves onto a baking sheet. Drizzle with olive oil, transfer to the oven and roast for 10-12 minutes, or until softened.For the herb quinoa, place the quinoa and stock into a pan and cook according to packet instructions until the quinoa is tender.Stir in the lemon juice and herbs and season, to taste, with salt and freshly ground black pepper. Divide the mixture between the two pepper halves.For the caramelised onion, heat the oil in a frying pan and gently fry the onion with the sugar until the onions are soft and caramelised.To serve, place the stuffed pepper halves onto serving plates and top with the onion. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the pepper, place the pepper halves onto a baking sheet. Drizzle with olive oil, transfer to the oven and roast for 10-12 minutes, or until softened. For the pepper, place the pepper halves onto a baking sheet. Drizzle with olive oil, transfer to the oven and roast for 10-12 minutes, or until softened. For the herb quinoa, place the quinoa and stock into a pan and cook according to packet instructions until the quinoa is tender. For the herb quinoa, place the quinoa and stock into a pan and cook according to packet instructions until the quinoa is tender. Stir in the lemon juice and herbs and season, to taste, with salt and freshly ground black pepper. Divide the mixture between the two pepper halves. Stir in the lemon juice and herbs and season, to taste, with salt and freshly ground black pepper. Divide the mixture between the two pepper halves. For the caramelised onion, heat the oil in a frying pan and gently fry the onion with the sugar until the onions are soft and caramelised. For the caramelised onion, heat the oil in a frying pan and gently fry the onion with the sugar until the onions are soft and caramelised. To serve, place the stuffed pepper halves onto serving plates and top with the onion. To serve, place the stuffed pepper halves onto serving plates and top with the onion.
Spiced chickpea, red pepper, aubergine and quinoa grain bowl recipe
 Smoky griddled aubergine with subtly spiced chickpeas and cooling yoghurt will make your lunch the envy of the office. 50g/1¾oz quinoa½ aubergine, sliced long ways 1 tbsp extra virgin olive oil200g/7oz tinned chickpeas, drained1 tsp ground cumin ½ red pepper, cut into rings2 sprigs coriander, chopped50g/1¾oz Greek yoghurtsalt and freshly ground black pepper 50g/1¾oz quinoa ½ aubergine, sliced long ways 1 tbsp extra virgin olive oil 200g/7oz tinned chickpeas, drained 1 tsp ground cumin ½ red pepper, cut into rings 2 sprigs coriander, chopped 50g/1¾oz Greek yoghurt salt and freshly ground black pepper Method Cook the quinoa according to packet instructions, then drain. Heat a griddle pan over a high heat, brush the aubergine on both sides with a little oil. Cook the aubergine on the griddle pan until both sides are cooked and marked with lines from the griddle.In a small bowl, mix the chickpeas with the cumin, a small pinch of salt and a dash of olive oil. Fry gently over a medium heat for 5 minutes. Place the quinoa in the bowl you plan to eat from and add the spiced chickpeas, red pepper, aubergine slices, coriander and a dollop of yoghurt. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Cook the quinoa according to packet instructions, then drain. Cook the quinoa according to packet instructions, then drain. Heat a griddle pan over a high heat, brush the aubergine on both sides with a little oil. Cook the aubergine on the griddle pan until both sides are cooked and marked with lines from the griddle. Heat a griddle pan over a high heat, brush the aubergine on both sides with a little oil. Cook the aubergine on the griddle pan until both sides are cooked and marked with lines from the griddle. In a small bowl, mix the chickpeas with the cumin, a small pinch of salt and a dash of olive oil. Fry gently over a medium heat for 5 minutes. In a small bowl, mix the chickpeas with the cumin, a small pinch of salt and a dash of olive oil. Fry gently over a medium heat for 5 minutes. Place the quinoa in the bowl you plan to eat from and add the spiced chickpeas, red pepper, aubergine slices, coriander and a dollop of yoghurt. Place the quinoa in the bowl you plan to eat from and add the spiced chickpeas, red pepper, aubergine slices, coriander and a dollop of yoghurt. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work. Drizzle liberally with the oil and season with salt and pepper. Eat straight away or pack in your lunchbox ready to take to work.
Quinoa with leeks and pepper recipe
 1 tbsp olive oil½ red romero pepper, chopped½ leek, chopped1 garlic clove, chopped100g/3½oz quinoa, cooked according to packet instructionssplash double cream55g/2oz goats' cheesesalt and freshly ground black pepperGreek yoghurt, to serve 1 tbsp olive oil ½ red romero pepper, chopped ½ leek, chopped 1 garlic clove, chopped 100g/3½oz quinoa, cooked according to packet instructions splash double cream 55g/2oz goats' cheese salt and freshly ground black pepper Greek yoghurt, to serve Method Heat the oil in a pan over a medium heat. Add the romero pepper and leeks and sauté for 3 minutes, to soften.Add the garlic and cook for another minute.Stir in the cooked quinoa and the cream and heat through.Crumble in the goats' cheese and season to taste with salt and freshly ground black pepper.To serve, spoon onto serving plates and add a dollop of Greek yoghurt. Heat the oil in a pan over a medium heat. Add the romero pepper and leeks and sauté for 3 minutes, to soften. Heat the oil in a pan over a medium heat. Add the romero pepper and leeks and sauté for 3 minutes, to soften. Add the garlic and cook for another minute. Add the garlic and cook for another minute. Stir in the cooked quinoa and the cream and heat through. Stir in the cooked quinoa and the cream and heat through. Crumble in the goats' cheese and season to taste with salt and freshly ground black pepper. Crumble in the goats' cheese and season to taste with salt and freshly ground black pepper. To serve, spoon onto serving plates and add a dollop of Greek yoghurt. To serve, spoon onto serving plates and add a dollop of Greek yoghurt.
Satuéed squid with summer salad and bottarga recipe
 This seafood salad is finished with bottarga, a culinary delicacy made from salted and cured fish roe. 3 medium squid, cleaned and finely sliced1 red chilli, chopped2 garlic cloves, crushed 2 tbsp olive oil 1 lemon, zest and juice salt and freshly ground black pepper 3 medium squid, cleaned and finely sliced 1 red chilli, chopped 2 garlic cloves, crushed 2 tbsp olive oil 1 lemon, zest and juice salt and freshly ground black pepper 1 yellow chicory, shredded½ fennel bulb, cored and finely chopped1 small green courgette, finely choppedhandful rocket, chopped1 tbsp chopped fresh lovage 3 tbsp olive oil 1 tbsp white wine vinegar 15g/½oz bottarga, to grate, to serve 1 yellow chicory, shredded ½ fennel bulb, cored and finely chopped 1 small green courgette, finely chopped handful rocket, chopped 1 tbsp chopped fresh lovage 3 tbsp olive oil 1 tbsp white wine vinegar 15g/½oz bottarga, to grate, to serve Method To make the sautéed squid, heat a frying pan on high heat. Once hot add the squid and dry fry for 1–2 minutes until cooked. Put the cooked squid into a large bowl and add the chilli, garlic, olive oil, lemon zest and juice and toss to coat. Season well with salt and pepper. To make the summer salad, put the chicory, fennel, courgette, rocket and lovage in a large bowl and mix well.In a separate small bowl, whisk together the olive oil and white wine vinegar. Just before serving, dress the salad with the olive oil dressing. To serve, put the dressed salad on a serving plate. Top with the cooked squid and grate over the bottarga. To make the sautéed squid, heat a frying pan on high heat. Once hot add the squid and dry fry for 1–2 minutes until cooked. To make the sautéed squid, heat a frying pan on high heat. Once hot add the squid and dry fry for 1–2 minutes until cooked. Put the cooked squid into a large bowl and add the chilli, garlic, olive oil, lemon zest and juice and toss to coat. Season well with salt and pepper. Put the cooked squid into a large bowl and add the chilli, garlic, olive oil, lemon zest and juice and toss to coat. Season well with salt and pepper. To make the summer salad, put the chicory, fennel, courgette, rocket and lovage in a large bowl and mix well. To make the summer salad, put the chicory, fennel, courgette, rocket and lovage in a large bowl and mix well. In a separate small bowl, whisk together the olive oil and white wine vinegar. Just before serving, dress the salad with the olive oil dressing. In a separate small bowl, whisk together the olive oil and white wine vinegar. Just before serving, dress the salad with the olive oil dressing. To serve, put the dressed salad on a serving plate. Top with the cooked squid and grate over the bottarga. To serve, put the dressed salad on a serving plate. Top with the cooked squid and grate over the bottarga.
Spicy bean salad recipe
 This quick, easy and nutritious spicy bean salad is packed full of flavour and texture. I’ve used borlotti beans here but it also works brilliantly with other pulses like chickpeas, butter beans or kidney beans. 400g tin borlotti beans1 unwaxed lemon, zest and juice 1 tbsp extra virgin olive oil 2 spring onions, washed, trimmed and finely chopped½ green pepper, deseeded and cut into 1cm/½in cubes 100g/3½oz cherry tomatoes, cut into quarters1–2 tsp finely chopped, deseeded green chilli 20g/½oz coriander, finely chopped 20g/½oz parsley, finely choppedsalt and pepper 400g tin borlotti beans 1 unwaxed lemon, zest and juice 1 tbsp extra virgin olive oil 2 spring onions, washed, trimmed and finely chopped ½ green pepper, deseeded and cut into 1cm/½in cubes 100g/3½oz cherry tomatoes, cut into quarters 1–2 tsp finely chopped, deseeded green chilli 20g/½oz coriander, finely chopped 20g/½oz parsley, finely chopped salt and pepper Method In a sieve, drain and lightly rinse the beans under cold running water. Shake off any excess liquid and place in a large mixing bowl. Season with salt and pepper and stir in the lemon juice, zest and oil. Leave to sit for 5 minutes then stir in the rest of the ingredients. Check the seasoning and spice level then serve. In a sieve, drain and lightly rinse the beans under cold running water. Shake off any excess liquid and place in a large mixing bowl. In a sieve, drain and lightly rinse the beans under cold running water. Shake off any excess liquid and place in a large mixing bowl. Season with salt and pepper and stir in the lemon juice, zest and oil. Leave to sit for 5 minutes then stir in the rest of the ingredients. Check the seasoning and spice level then serve. Season with salt and pepper and stir in the lemon juice, zest and oil. Leave to sit for 5 minutes then stir in the rest of the ingredients. Check the seasoning and spice level then serve.
Mediterranean salad recipe
 Bursting with bright Mediterranean flavours and colour, this is a brilliant salad to serve at a barbecue or as a side with dinner. 80g/3oz tomato (about 1 regular-sized tomato) 1 large garlic clove 1½ tsp dried oregano 1 medium shallot (approx. 80g/3oz), finely chopped1 unwaxed lemon, zest and juice2 tbsp extra-virgin olive oil 1½ tsp sea salt flakes freshly ground black pepper 80g/3oz tomato (about 1 regular-sized tomato) 1 large garlic clove 1½ tsp dried oregano 1 medium shallot (approx. 80g/3oz), finely chopped 1 unwaxed lemon, zest and juice 2 tbsp extra-virgin olive oil 1½ tsp sea salt flakes freshly ground black pepper 400g tin chickpeas (240g drained weight) 100g/3½oz cucumber, cut into 2cm/¾in cubes 100g/3½oz cherry tomatoes, cut into 2cm/¾in cubes1 green pepper, deseeded and cut into 2cm/¾in cubes 80g/3oz stoned Kalamata olives, cut in half 15g/½oz parsley leaves, washed, dried and roughly chopped 150g/5½oz feta 400g tin chickpeas (240g drained weight) 100g/3½oz cucumber, cut into 2cm/¾in cubes 100g/3½oz cherry tomatoes, cut into 2cm/¾in cubes 1 green pepper, deseeded and cut into 2cm/¾in cubes 80g/3oz stoned Kalamata olives, cut in half 15g/½oz parsley leaves, washed, dried and roughly chopped 150g/5½oz feta Method To make the dressing, coarsely grate the whole tomato into a large mixing bowl to catch all the juice and flesh, then finely grate in the garlic. Whisk in the oregano, shallot, lemon zest and juice, and olive oil. Season with the salt and some pepper and set aside. To make the salad, drain and lightly rinse the chickpeas in a sieve. Give them a little shake to get rid of any excess water then stir them into the dressing. Add in the chopped cucumber, tomatoes, green peppers, olives and parsley, stir well and check the seasoning. Finally, crumble in the feta, give it one last gentle stir, then serve. To make the dressing, coarsely grate the whole tomato into a large mixing bowl to catch all the juice and flesh, then finely grate in the garlic. To make the dressing, coarsely grate the whole tomato into a large mixing bowl to catch all the juice and flesh, then finely grate in the garlic. Whisk in the oregano, shallot, lemon zest and juice, and olive oil. Season with the salt and some pepper and set aside. Whisk in the oregano, shallot, lemon zest and juice, and olive oil. Season with the salt and some pepper and set aside. To make the salad, drain and lightly rinse the chickpeas in a sieve. Give them a little shake to get rid of any excess water then stir them into the dressing. To make the salad, drain and lightly rinse the chickpeas in a sieve. Give them a little shake to get rid of any excess water then stir them into the dressing. Add in the chopped cucumber, tomatoes, green peppers, olives and parsley, stir well and check the seasoning. Finally, crumble in the feta, give it one last gentle stir, then serve. Add in the chopped cucumber, tomatoes, green peppers, olives and parsley, stir well and check the seasoning. Finally, crumble in the feta, give it one last gentle stir, then serve.
Smoked mackerel with horseradish sandwich filler recipe
Smoked mackerel with horseradish, thyme and beetroot sandwich filler A fiery, fresh sandwich filler made with only four ingredients. Perfect for lunch with a kick. 200g/7oz smoked mackerel, skin removed and flaked into bite-sized pieces30g/1oz creamed horseradish60g/2¼oz pickled beetroot, finely diced1 heaped tsp fresh thyme leavesbaguette or your choice of bread, to servesalad leaves, to serve (optional) 200g/7oz smoked mackerel, skin removed and flaked into bite-sized pieces 30g/1oz creamed horseradish 60g/2¼oz pickled beetroot, finely diced 1 heaped tsp fresh thyme leaves baguette or your choice of bread, to serve salad leaves, to serve (optional) Method Put all the ingredients into a large bowl and fold together gently until well combined.Serve sandwiched between your choice of bread with fresh salad leaves, if you like. Put all the ingredients into a large bowl and fold together gently until well combined. Put all the ingredients into a large bowl and fold together gently until well combined. Serve sandwiched between your choice of bread with fresh salad leaves, if you like. Serve sandwiched between your choice of bread with fresh salad leaves, if you like.
Easiest-ever banoffee pie recipe
 Try this super-easy banoffee pie recipe when you need a last-minute dessert. It takes just 15 minutes of effort and an hour in the fridge. 300g/10½oz oat or ginger biscuits60g/2¼oz butter450g/1lb jar dulce de leche (sweet toffee sauce), available from Spanish delicatessens and some supermarkets3 large ripe bananas, peeled, sliced350ml/12¼fl oz double cream1 tbsp icing sugar100g/3½oz dark chocolate, grated, to serve 300g/10½oz oat or ginger biscuits 60g/2¼oz butter 450g/1lb jar dulce de leche (sweet toffee sauce), available from Spanish delicatessens and some supermarkets 3 large ripe bananas, peeled, sliced 350ml/12¼fl oz double cream 1 tbsp icing sugar 100g/3½oz dark chocolate, grated, to serve Method Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Melt the butter in a small saucepan over a low to medium heat. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of a tart tin and press down to form an even layer. Spread the dulce de leche evenly over the biscuit base. Arrange the sliced bananas in an even layer on top of the dulce de leche. Cover the tart tin with cling film and chill in the fridge for one hour. When the banoffee base has chilled, whip the cream and icing sugar until soft peaks form when the whisk is removed. Spread the whipped cream over the bananas. Just before serving, sprinkle over the grated chocolate. Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs. Melt the butter in a small saucepan over a low to medium heat. Melt the butter in a small saucepan over a low to medium heat. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of a tart tin and press down to form an even layer. Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of a tart tin and press down to form an even layer. Spread the dulce de leche evenly over the biscuit base. Spread the dulce de leche evenly over the biscuit base. Arrange the sliced bananas in an even layer on top of the dulce de leche. Cover the tart tin with cling film and chill in the fridge for one hour. Arrange the sliced bananas in an even layer on top of the dulce de leche. Cover the tart tin with cling film and chill in the fridge for one hour. When the banoffee base has chilled, whip the cream and icing sugar until soft peaks form when the whisk is removed. Spread the whipped cream over the bananas. When the banoffee base has chilled, whip the cream and icing sugar until soft peaks form when the whisk is removed. Spread the whipped cream over the bananas. Just before serving, sprinkle over the grated chocolate. Just before serving, sprinkle over the grated chocolate.