ademchaoua/GeneralTextCorpus huggingface dataset:
Pressed dried fruit and nut energy bars recipe
 Don't want to spend all your money on snack bars? Just throw a few ingredients into your food processor and voila! Each serving provides 262 kcal, 6.8g protein, 24g carbohydrate (of which 20g sugars), 15g fat (of which 3.6g saturates), 4.4g fibre and 0.04g salt. 400g/14oz soft pitted dates 300g/10½oz cashew nut pieces4 tbsp cacao or cocoa powder1 tbsp almond butter1 tbsp coconut oil 1 tbsp vanilla essence 400g/14oz soft pitted dates 300g/10½oz cashew nut pieces 4 tbsp cacao or cocoa powder 1 tbsp almond butter 1 tbsp coconut oil 1 tbsp vanilla essence Method Grease and line a 20x20cm/8x8in baking tray. Put all the ingredients into a food processor and blend until the cashew nuts become tiny pieces. Remove the lid and add 1 tablespoon of water and blend again. If the mixture is not already sticking together, add another spoon of water and blend again. Repeat until the mixture starts to stick together.Using a spoon or spatula, transfer the mixture into the lined tray. Press the mixture into the tin and put in the fridge to set for at least an hour. Remove from the fridge and slice into 12 bars or smaller chunks. Wrap individually in greaseproof paper and keep in the fridge until you need a healthy snack on the go. Grease and line a 20x20cm/8x8in baking tray. Grease and line a 20x20cm/8x8in baking tray. Put all the ingredients into a food processor and blend until the cashew nuts become tiny pieces. Put all the ingredients into a food processor and blend until the cashew nuts become tiny pieces. Remove the lid and add 1 tablespoon of water and blend again. If the mixture is not already sticking together, add another spoon of water and blend again. Repeat until the mixture starts to stick together. Remove the lid and add 1 tablespoon of water and blend again. If the mixture is not already sticking together, add another spoon of water and blend again. Repeat until the mixture starts to stick together. Using a spoon or spatula, transfer the mixture into the lined tray. Press the mixture into the tin and put in the fridge to set for at least an hour. Using a spoon or spatula, transfer the mixture into the lined tray. Press the mixture into the tin and put in the fridge to set for at least an hour. Remove from the fridge and slice into 12 bars or smaller chunks. Wrap individually in greaseproof paper and keep in the fridge until you need a healthy snack on the go. Remove from the fridge and slice into 12 bars or smaller chunks. Wrap individually in greaseproof paper and keep in the fridge until you need a healthy snack on the go.
Mary Berry's Nordic seed and nut loaf recipe
 This feels so healthy and is gluten-free. A delicious combination of a close firm texture and nutty flavour, this is great spread with butter and served with gravadlax or smoked salmon, charcuterie, cheese and pickles, or as a base for canapés. butter or oil, for greasing 4 large eggs 3 tbsp olive oil50g/1¾oz soft dried dates, finely chopped5g sea salt (about 1 tsp)75g/2¾oz pumpkin seeds 75g/2¾oz sunflower seeds 150g/5½ oz pecans, finely chopped 50g/1¾oz sesame seeds 3 tbsp chia seeds butter or oil, for greasing 4 large eggs 3 tbsp olive oil 50g/1¾oz soft dried dates, finely chopped 5g sea salt (about 1 tsp) 75g/2¾oz pumpkin seeds 75g/2¾oz sunflower seeds 150g/5½ oz pecans, finely chopped 50g/1¾oz sesame seeds 3 tbsp chia seeds Method Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper.Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon.Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre.Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely.Slice into thin slices to serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease the base and sides of a 900g/2lb loaf tin and line with non-stick baking paper. Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon. Break the eggs into a bowl and beat with a fork until combined. Add the remaining ingredients and mix well using a wooden spoon. Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre. Pour the mixture into the loaf tin and bake for 45–50 minutes, until golden brown and firm in the centre. Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely. Leave to cool in the tin for 5 minutes, then loosen the edges with a palette knife, remove from the tin and place on a wire rack to cool completely. Slice into thin slices to serve. Slice into thin slices to serve. Recipe tips This loaf freezes well and can be made up to a day before you want to eat it. Swap the dates for cranberries or figs, if you like – using the same amount.
Amaretti biscuits recipe
 These light and very almondy amaretti are crisp on the outside and slightly chewy inside. Whip up a batch for edible presents - you can dust them with icing sugar for a pretty finish. 4 eggs, whites only (160g/6oz)340g/12oz caster sugar340g/12oz ground almonds30ml/1fl oz amaretto liqueurbutter, for greasing 4 eggs, whites only (160g/6oz) 340g/12oz caster sugar 340g/12oz ground almonds 30ml/1fl oz amaretto liqueur butter, for greasing Method Preheat the oven to 170C/325F/Gas 3.In a large bowl beat the egg whites until firm. Mix the sugar and the almonds gently into it. Add the amaretto liquor and fold in gently until you have a smooth paste.Place some baking paper on a baking tray and lightly brush with butter. Using a teaspoon place small heaps of the mixture approximately 2cm/¾in apart, as they will expand while cooking. Bake for approximately 15 minutes until golden brown. Leave to cool slightly then serve or store in an air-tight container. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. In a large bowl beat the egg whites until firm. Mix the sugar and the almonds gently into it. Add the amaretto liquor and fold in gently until you have a smooth paste. In a large bowl beat the egg whites until firm. Mix the sugar and the almonds gently into it. Add the amaretto liquor and fold in gently until you have a smooth paste. Place some baking paper on a baking tray and lightly brush with butter. Using a teaspoon place small heaps of the mixture approximately 2cm/¾in apart, as they will expand while cooking. Bake for approximately 15 minutes until golden brown. Leave to cool slightly then serve or store in an air-tight container. Place some baking paper on a baking tray and lightly brush with butter. Using a teaspoon place small heaps of the mixture approximately 2cm/¾in apart, as they will expand while cooking. Bake for approximately 15 minutes until golden brown. Leave to cool slightly then serve or store in an air-tight container.
Coconut macaroons recipe
 These coconut macaroons are so easy to make with only 5 ingredients! They're zesty and limey, not to mention a delicious way to use up leftover egg whites. 2 egg whites100g/3½oz caster sugar160g/5½oz desiccated coconut1 tsp grated lime zest, plus1 tbsp lime juice 2 egg whites 100g/3½oz caster sugar 160g/5½oz desiccated coconut 1 tsp grated lime zest, plus1 tbsp lime juice Method Preheat the oven to 180C/160C Fan/Gas 4. Use your hands to mulch the egg whites, sugar, coconut, lime zest and juice in a bowl until they lightly come together. With wet hands, press the mixture into a flat, square shape about 1cm/0.5in high.Use a small upturned liqueur glass to cut out small rounds, and place on a lightly oiled or nonstick baking tray.Bake for 12-15 minutes in the centre of the oven until very lightly golden, just touched with colour.Cool the macaroons on a wire rack, and store in an airtight jar. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Use your hands to mulch the egg whites, sugar, coconut, lime zest and juice in a bowl until they lightly come together. Use your hands to mulch the egg whites, sugar, coconut, lime zest and juice in a bowl until they lightly come together. With wet hands, press the mixture into a flat, square shape about 1cm/0.5in high. With wet hands, press the mixture into a flat, square shape about 1cm/0.5in high. Use a small upturned liqueur glass to cut out small rounds, and place on a lightly oiled or nonstick baking tray. Use a small upturned liqueur glass to cut out small rounds, and place on a lightly oiled or nonstick baking tray. Bake for 12-15 minutes in the centre of the oven until very lightly golden, just touched with colour. Bake for 12-15 minutes in the centre of the oven until very lightly golden, just touched with colour. Cool the macaroons on a wire rack, and store in an airtight jar. Cool the macaroons on a wire rack, and store in an airtight jar.
Healthy breakfast recipe
 Overnight oats are perfect as a grab-and-go healthy breakfast pot. With wholegrain from the oats and a portion of fruit and dairy, this is a balanced, nutritious brekkie. Each serving provides 302 kcal, 11g protein, 33g carbohydrates (of which 5g sugars), 13g fat (of which 4.5g saturates), 6g fibre and 0.1g salt. 3 tbsp porridge oats2 tsp pumpkin seeds3 tbsp berries (fresh or frozen)pinch ground cinnamon3 tbsp Greek-style yoghurt 3 tbsp porridge oats 2 tsp pumpkin seeds 3 tbsp berries (fresh or frozen) pinch ground cinnamon 3 tbsp Greek-style yoghurt Method Place the oats and seeds in a jar and add the fresh or frozen berries. (Frozen berries will defrost in the fridge overnight.) Sprinkle with cinnamon and top with the yoghurt. Stir well and put the lid on the jar.Grab and go, or leave in the fridge overnight for a healthy start to the next day. Place the oats and seeds in a jar and add the fresh or frozen berries. (Frozen berries will defrost in the fridge overnight.) Sprinkle with cinnamon and top with the yoghurt. Stir well and put the lid on the jar. Place the oats and seeds in a jar and add the fresh or frozen berries. (Frozen berries will defrost in the fridge overnight.) Sprinkle with cinnamon and top with the yoghurt. Stir well and put the lid on the jar. Grab and go, or leave in the fridge overnight for a healthy start to the next day. Grab and go, or leave in the fridge overnight for a healthy start to the next day.
Oat cookies recipe
 These oat cookies are super simple to make, with just five ingredients – but add raisins for extra chewiness if you like. A great addition to the kids’ lunch box, or treat yourself for elevenses. Each cookie provides 165 kcal, 4.5g protein, 21g carbohydrates (of which 4g sugars), 7g fat (of which 1.5g saturates), 2g fibre and 0.23g salt. Based on the recipe making 12 cookies. 125g/4½oz rolled oats ½ tsp bicarbonate of soda125g/4½oz peanut (or other nut) butter125g/4½oz caster sugar1 free-range egg, lightly beaten50g/1¾oz raisins (optional) 125g/4½oz rolled oats ½ tsp bicarbonate of soda 125g/4½oz peanut (or other nut) butter 125g/4½oz caster sugar 1 free-range egg, lightly beaten 50g/1¾oz raisins (optional) Method Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper.Briefly whizz the oats in a food processor until they are chopped to half their original size. Add the bicarbonate of soda and whizz for another 5 seconds then tip into a mixing bowl.Add the peanut butter, sugar and egg (and raisins if using) and mix until thoroughly combined.Roll the mixture into walnut-sized balls and arrange on the trays, leaving a little space between each one. Flatten each cookie to about 1cm/½in thick.Bake for 12–14 minutes until crisp and starting to turn golden brown. Leave the cookies to cool on the baking tray to firm up. Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper. Preheat the oven to 170C/150C Fan/Gas 3 and line two baking trays with baking paper. Briefly whizz the oats in a food processor until they are chopped to half their original size. Add the bicarbonate of soda and whizz for another 5 seconds then tip into a mixing bowl. Briefly whizz the oats in a food processor until they are chopped to half their original size. Add the bicarbonate of soda and whizz for another 5 seconds then tip into a mixing bowl. Add the peanut butter, sugar and egg (and raisins if using) and mix until thoroughly combined. Add the peanut butter, sugar and egg (and raisins if using) and mix until thoroughly combined. Roll the mixture into walnut-sized balls and arrange on the trays, leaving a little space between each one. Flatten each cookie to about 1cm/½in thick. Roll the mixture into walnut-sized balls and arrange on the trays, leaving a little space between each one. Flatten each cookie to about 1cm/½in thick. Bake for 12–14 minutes until crisp and starting to turn golden brown. Leave the cookies to cool on the baking tray to firm up. Bake for 12–14 minutes until crisp and starting to turn golden brown. Leave the cookies to cool on the baking tray to firm up.
Carrot and parsnip soup recipe
 This simple, but delicious, carrot and parsnip soup balances sweet and savoury to great effect! Use the freshest ingredients you can find for best results. You will need a stick blender for this recipe. Each serving provides 113 kcals, 2g protein, 15g carbohydrates (of which 10g sugars) 4g fat (of which 0.5g saturates), 6g fibre and 0.1g salt. 1 tbsp olive oil1 onion, roughly choppedsea salt, to season¼–½ tsp dried chilli flakes250g/9oz carrots, peeled and roughly chopped250g/9oz parsnips, peeled and roughly chopped1.2 litres/2 pints vegetable stockfreshly ground black pepper¼–½ tsp apple cider vinegar (optional) 1 tbsp olive oil 1 onion, roughly chopped sea salt, to season ¼–½ tsp dried chilli flakes 250g/9oz carrots, peeled and roughly chopped 250g/9oz parsnips, peeled and roughly chopped 1.2 litres/2 pints vegetable stock freshly ground black pepper ¼–½ tsp apple cider vinegar (optional) Method Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden – this should take 8–10 minutes. Add the chilli flakes and fry for a further minute.Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20–25 minutes until the parsnips and carrots are tender.Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy. Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden – this should take 8–10 minutes. Add the chilli flakes and fry for a further minute. Heat the oil in a large lidded saucepan over a medium-high heat. Gently fry the onion with a pinch of salt until soft and lightly golden – this should take 8–10 minutes. Add the chilli flakes and fry for a further minute. Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20–25 minutes until the parsnips and carrots are tender. Add the carrots, parsnips, stock and a generous grinding of black pepper. Bring the pan to the boil, then reduce to a simmer and cook with the lid on for 20–25 minutes until the parsnips and carrots are tender. Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy. Blend the soup using a stick blender. Season to taste with more salt and pepper and add a little apple cider vinegar, to taste, if the soup is lacking brightness and vibrancy. Recipe tips Adding a splash of apple cider vinegar at the end can help balance and round out the natural flavours!
Tom Kerridge's blueberry yoghurt pots recipe
Lemon and blueberry yoghurt pots A low-fat dessert very similar to an Eton mess. Summer on a spoon! Each serving provides 128 kcal, 8g protein, 21g carbohydrate, 1g fat,1g fibre. 150g/5½oz blueberries½ lemon, finely grated zest 1 vanilla pod, split and seeds scraped2 tsp granulated sweetener450g/1lb lemon fat-free Greek-style yoghurt3 reduced-calorie rich tea biscuits (about 25g/1oz)1 tsp cornflour, mixed with 1 tsp water½ ready-made individual meringue (18g/½oz), lightly crushed 150g/5½oz blueberries ½ lemon, finely grated zest 1 vanilla pod, split and seeds scraped 2 tsp granulated sweetener 450g/1lb lemon fat-free Greek-style yoghurt 3 reduced-calorie rich tea biscuits (about 25g/1oz) 1 tsp cornflour, mixed with 1 tsp water ½ ready-made individual meringue (18g/½oz), lightly crushed Method Put the blueberries into a small saucepan with the lemon zest, vanilla seeds, sweetener and 3 tablespoons of water. Bring to a simmer over a medium–high heat and leave to simmer for 5 minutes.Meanwhile, in a small bowl, whisk the lemon yoghurt until smooth. Crumble the biscuits roughly in a separate bowl.Once the blueberries have cooked down, stir in the cornflour paste and cook, stirring, until thickened. Remove from the heat and leave to cool. When the blueberries have cooled completely, add them to the lemon yoghurt and mix lightly until swirled through.Place a generous spoonful of blueberry yoghurt in four serving glasses and layer the crumbled biscuits on top. Spoon over the remaining yoghurt mixture, top with the crushed meringue and serve immediately. Put the blueberries into a small saucepan with the lemon zest, vanilla seeds, sweetener and 3 tablespoons of water. Bring to a simmer over a medium–high heat and leave to simmer for 5 minutes. Put the blueberries into a small saucepan with the lemon zest, vanilla seeds, sweetener and 3 tablespoons of water. Bring to a simmer over a medium–high heat and leave to simmer for 5 minutes. Meanwhile, in a small bowl, whisk the lemon yoghurt until smooth. Crumble the biscuits roughly in a separate bowl. Meanwhile, in a small bowl, whisk the lemon yoghurt until smooth. Crumble the biscuits roughly in a separate bowl. Once the blueberries have cooked down, stir in the cornflour paste and cook, stirring, until thickened. Remove from the heat and leave to cool. Once the blueberries have cooked down, stir in the cornflour paste and cook, stirring, until thickened. Remove from the heat and leave to cool. When the blueberries have cooled completely, add them to the lemon yoghurt and mix lightly until swirled through. When the blueberries have cooled completely, add them to the lemon yoghurt and mix lightly until swirled through. Place a generous spoonful of blueberry yoghurt in four serving glasses and layer the crumbled biscuits on top. Spoon over the remaining yoghurt mixture, top with the crushed meringue and serve immediately. Place a generous spoonful of blueberry yoghurt in four serving glasses and layer the crumbled biscuits on top. Spoon over the remaining yoghurt mixture, top with the crushed meringue and serve immediately.
Homemade doner kebab recipe
 Make your own takeaway doner kebab with no fuss. This homemade kebab is ready in 30 minutes, ready to top with your favourite salads and pickles. Equipment: you will need a 1kg/2lb 4oz loaf tin Each serving provides 386 kcal, 29g protein, 35g carbohydrates (of which 6g sugars), 13g fat (of which 6g saturates), 7g fibre and 2g salt. 1 tsp rapeseed oil400g/14oz lean lamb mince (5% fat)2 garlic cloves, crushed1 tsp ground cumin1 tsp ground coriander½ tsp onion powder½ tsp smoked paprika½ tsp sea salt½ tsp freshly ground black pepper 1 tsp rapeseed oil 400g/14oz lean lamb mince (5% fat) 2 garlic cloves, crushed 1 tsp ground cumin 1 tsp ground coriander ½ tsp onion powder ½ tsp smoked paprika ½ tsp sea salt ½ tsp freshly ground black pepper 4 brown pittas½ iceberg lettuce, finely shredded¼ red cabbage, cored and finely shredded½ red onion, thinly sliced1 red pepper, sliced2 tbsp chilli sauce4 tbsp low-fat plain yoghurt2 tbsp pickled chillies (optional) 4 brown pittas ½ iceberg lettuce, finely shredded ¼ red cabbage, cored and finely shredded ½ red onion, thinly sliced 1 red pepper, sliced 2 tbsp chilli sauce 4 tbsp low-fat plain yoghurt 2 tbsp pickled chillies (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Brush the oil over a 1kg/2lb 4oz loaf tin.Tip the mince into a large bowl, add the garlic, spices and seasoning and mix with your hands until smooth. Press into the loaf tin and bake for 20 minutes. Set aside until cool enough to handle.Meanwhile, warm the pittas in the oven for 5 minutes.Turn the meat out of the tin and slice the kebab lengthways into thin strips. Open up each pitta to create a pocket and pile in the salad ingredients and meat. Add chilli sauce and yoghurt, plus pickled chillies if using. Preheat the oven to 200C/180C Fan/Gas 6. Brush the oil over a 1kg/2lb 4oz loaf tin. Preheat the oven to 200C/180C Fan/Gas 6. Brush the oil over a 1kg/2lb 4oz loaf tin. Tip the mince into a large bowl, add the garlic, spices and seasoning and mix with your hands until smooth. Press into the loaf tin and bake for 20 minutes. Set aside until cool enough to handle. Tip the mince into a large bowl, add the garlic, spices and seasoning and mix with your hands until smooth. Press into the loaf tin and bake for 20 minutes. Set aside until cool enough to handle. Meanwhile, warm the pittas in the oven for 5 minutes. Meanwhile, warm the pittas in the oven for 5 minutes. Turn the meat out of the tin and slice the kebab lengthways into thin strips. Open up each pitta to create a pocket and pile in the salad ingredients and meat. Add chilli sauce and yoghurt, plus pickled chillies if using. Turn the meat out of the tin and slice the kebab lengthways into thin strips. Open up each pitta to create a pocket and pile in the salad ingredients and meat. Add chilli sauce and yoghurt, plus pickled chillies if using.
Sweet potato wedges recipe
 Sweet potato wedges make a great alternative to potato and count as one of your 5-a-day. These wedges provide 229 kcal, 2g protein, 30g carbohydrate (of which 8g sugars), 11g fat (of which 2g saturates), 5g fibre and 0.2g salt per portion. 2 sweet potato, cut into wedges4 tbsp olive oil1 tbsp thyme leavessalt and freshly ground black pepperchervil, to garnish 2 sweet potato, cut into wedges 4 tbsp olive oil 1 tbsp thyme leaves salt and freshly ground black pepper chervil, to garnish Method Preheat the oven to 200C/400F/Gas 6.Toss the wedges with the oil and thyme then season well with salt and freshly ground black pepper.Roast in the oven for 15-20 minutes, until lightly browned.Serve in a warm bowl and garnish with chervil. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Toss the wedges with the oil and thyme then season well with salt and freshly ground black pepper. Toss the wedges with the oil and thyme then season well with salt and freshly ground black pepper. Roast in the oven for 15-20 minutes, until lightly browned. Roast in the oven for 15-20 minutes, until lightly browned. Serve in a warm bowl and garnish with chervil. Serve in a warm bowl and garnish with chervil.