ademchaoua/GeneralTextCorpus huggingface dataset:
One pot prawn, spinach and tomato pasta recipe
 This prawn pasta is so incredibly quick and easy to make that you might find yourself having it every week. 1 tbsp extra virgin olive oil1 garlic clove, finely sliced½ tsp dried chilli flakes (optional)400ml/14fl oz vegetable stock, made with ½ stock cube75g/2¾oz dried wholemeal pasta shapes, such as penne6 cherry tomatoes, halved50g/1¾oz baby spinach leaves125g/4½oz cooked and peeled prawns, thawed if frozen½ small lemon, finely grated zest only (optional)freshly ground black pepper 1 tbsp extra virgin olive oil 1 garlic clove, finely sliced ½ tsp dried chilli flakes (optional) 400ml/14fl oz vegetable stock, made with ½ stock cube 75g/2¾oz dried wholemeal pasta shapes, such as penne 6 cherry tomatoes, halved 50g/1¾oz baby spinach leaves 125g/4½oz cooked and peeled prawns, thawed if frozen ½ small lemon, finely grated zest only (optional) freshly ground black pepper Method Heat the oil in a medium, non-stick saucepan and fry the garlic and chilli for a few seconds, stirring constantly.Add the stock and pasta and bring to the boil. Cook for 10 minutes, stirring occasionally. When the pasta is tender but there is still plenty of liquid in the pan, add the tomatoes and spinach and cook for 2–3 minutes, or until the tomatoes are soft but still holding their shape and almost all of the liquid has been absorbed.Stir in the cooked prawns, sprinkle over the lemon zest, season with pepper and cook for 1–2 minutes or until the prawns are hot. Serve immediately. Heat the oil in a medium, non-stick saucepan and fry the garlic and chilli for a few seconds, stirring constantly. Heat the oil in a medium, non-stick saucepan and fry the garlic and chilli for a few seconds, stirring constantly. Add the stock and pasta and bring to the boil. Cook for 10 minutes, stirring occasionally. Add the stock and pasta and bring to the boil. Cook for 10 minutes, stirring occasionally. When the pasta is tender but there is still plenty of liquid in the pan, add the tomatoes and spinach and cook for 2–3 minutes, or until the tomatoes are soft but still holding their shape and almost all of the liquid has been absorbed. When the pasta is tender but there is still plenty of liquid in the pan, add the tomatoes and spinach and cook for 2–3 minutes, or until the tomatoes are soft but still holding their shape and almost all of the liquid has been absorbed. Stir in the cooked prawns, sprinkle over the lemon zest, season with pepper and cook for 1–2 minutes or until the prawns are hot. Serve immediately. Stir in the cooked prawns, sprinkle over the lemon zest, season with pepper and cook for 1–2 minutes or until the prawns are hot. Serve immediately.
Grilled mushrooms with goats' cheese and beetroot and walnut salsa recipe
 Portobello mushrooms stuffed with goats' cheese are a great vegetarian main, especially with this nutty, sharp salsa. Each serving provides 620kcal, 20g protein, 20g carbohydrate (of which 18g sugars), 50g fat (of which 13.5g saturates), 5g fibre and 1g salt. 1 tbsp olive oil2 Portobello mushrooms100g/3½oz soft goats' cheese1 sprig thyme, leaves only2 tsp honeyfreshly ground black pepper½ garlic clove, finely sliced30g/1oz walnut halves 1 tbsp olive oil 2 Portobello mushrooms 100g/3½oz soft goats' cheese 1 sprig thyme, leaves only 2 tsp honey freshly ground black pepper ½ garlic clove, finely sliced 30g/1oz walnut halves 4 small cooked beetroots, chopped¼ onion, finely choppedhandful fresh parsley, chopped2 tsp balsamic vinegar2 tbsp olive oil30g/1oz walnut halves, chopped 4 small cooked beetroots, chopped ¼ onion, finely chopped handful fresh parsley, chopped 2 tsp balsamic vinegar 2 tbsp olive oil 30g/1oz walnut halves, chopped Method Preheat the grill to medium.For the grilled mushrooms, heat the olive oil in an ovenproof frying pan and fry the mushrooms on both sides for 2-3 minutes.Divide the goats' cheese equally among the mushrooms and sprinkle over the thyme, honey, black pepper, garlic and walnuts. Place under the grill and cook for 2-3 minutes, or until the cheese is melted and bubbling.For the beetroot and walnut salsa, place all the salsa ingredients in a large bowl and mix well.To serve, place the grilled mushrooms onto serving plates with a dollop of salsa. Preheat the grill to medium. Preheat the grill to medium. For the grilled mushrooms, heat the olive oil in an ovenproof frying pan and fry the mushrooms on both sides for 2-3 minutes. For the grilled mushrooms, heat the olive oil in an ovenproof frying pan and fry the mushrooms on both sides for 2-3 minutes. Divide the goats' cheese equally among the mushrooms and sprinkle over the thyme, honey, black pepper, garlic and walnuts. Place under the grill and cook for 2-3 minutes, or until the cheese is melted and bubbling. Divide the goats' cheese equally among the mushrooms and sprinkle over the thyme, honey, black pepper, garlic and walnuts. Place under the grill and cook for 2-3 minutes, or until the cheese is melted and bubbling. For the beetroot and walnut salsa, place all the salsa ingredients in a large bowl and mix well. For the beetroot and walnut salsa, place all the salsa ingredients in a large bowl and mix well. To serve, place the grilled mushrooms onto serving plates with a dollop of salsa. To serve, place the grilled mushrooms onto serving plates with a dollop of salsa.
Avocado pasta recipe
Avocado pasta with peas and mint This easy vegan pasta recipe uses a sauce that doesn’t need cooking, just blitzing! The creamy avocado works so well with the fresh mint and peas. It’s green and it’s good! 375g/13oz pasta, such as penne or fusilli1 large avocado (or 2 small) 2 garlic cloves2 tbsp coconut oil, melted½ tsp salt 1 lemon, juice and zest 6 fresh mint leaves150g/5½oz fresh peas (or frozen and defrosted) 1 large red chilli (optional) 375g/13oz pasta, such as penne or fusilli 1 large avocado (or 2 small) 2 garlic cloves 2 tbsp coconut oil, melted ½ tsp salt 1 lemon, juice and zest 6 fresh mint leaves 150g/5½oz fresh peas (or frozen and defrosted) 1 large red chilli (optional) Method Cook the pasta according to the packet instructions. Drain and set aside. Destone the avocado, then put the avocado flesh, garlic, coconut oil, salt, lemon juice, zest and mint leaves into a blender with 4 tablespoons of water. (Alternatively, you can put everything in a bowl or pan and use a stick blender.)Blend until you get a smooth paste. If you find the mixture is struggling to move, add another tablespoon of water and try again. Put the pasta into a serving bowl and pour over the sauce. Add the peas and mix until all the pasta is coated in green goodness. For a little kick, I like to take a red chilli and grate it over the top. This is optional, but worth doing if you like chilli! Cook the pasta according to the packet instructions. Drain and set aside. Cook the pasta according to the packet instructions. Drain and set aside. Destone the avocado, then put the avocado flesh, garlic, coconut oil, salt, lemon juice, zest and mint leaves into a blender with 4 tablespoons of water. (Alternatively, you can put everything in a bowl or pan and use a stick blender.) Destone the avocado, then put the avocado flesh, garlic, coconut oil, salt, lemon juice, zest and mint leaves into a blender with 4 tablespoons of water. (Alternatively, you can put everything in a bowl or pan and use a stick blender.) Blend until you get a smooth paste. If you find the mixture is struggling to move, add another tablespoon of water and try again. Put the pasta into a serving bowl and pour over the sauce. Add the peas and mix until all the pasta is coated in green goodness. Blend until you get a smooth paste. If you find the mixture is struggling to move, add another tablespoon of water and try again. Put the pasta into a serving bowl and pour over the sauce. Add the peas and mix until all the pasta is coated in green goodness. For a little kick, I like to take a red chilli and grate it over the top. This is optional, but worth doing if you like chilli! For a little kick, I like to take a red chilli and grate it over the top. This is optional, but worth doing if you like chilli! Recipe tips This recipe is also good cold.
Vegan noodle soup recipe
 If you’re on a tight budget, or just want something really easy and quick for dinner, this brilliant vegan tinned (or packet) soup hack has you covered! 2 packs of noodle soup (dried or tinned)300g/10½oz dried ramen wheat noodles, soba or rice noodles2cm/¾in piece fresh root ginger, grated1 tsp brown rice miso paste 1 small lime, juice only5–6 Tenderstem broccoli stalks, or 2 pak choi, trimmed4 spring onions, thinly sliced 1 small red chilli, thinly sliced1 tsp sesame seeds 2 packs of noodle soup (dried or tinned) 300g/10½oz dried ramen wheat noodles, soba or rice noodles 2cm/¾in piece fresh root ginger, grated 1 tsp brown rice miso paste 1 small lime, juice only 5–6 Tenderstem broccoli stalks, or 2 pak choi, trimmed 4 spring onions, thinly sliced 1 small red chilli, thinly sliced 1 tsp sesame seeds Method Put the soup (dried or tinned) into a large saucepan. If using dried soup, boil the kettle and pour in the required amount of water. Add the noodles, ginger, miso paste and half the lime juice and simmer for 2 minutes.Add the Tenderstem or pak choi to the soup or steam them, for 4–5 minutes or until just cooked. Serve the noodle soup in bowls, add the steamed Tenderstem, garnish with the spring onions and chilli and sprinkle over the sesame seeds. Add a good squeeze of lime juice to each bowl. Put the soup (dried or tinned) into a large saucepan. If using dried soup, boil the kettle and pour in the required amount of water. Put the soup (dried or tinned) into a large saucepan. If using dried soup, boil the kettle and pour in the required amount of water. Add the noodles, ginger, miso paste and half the lime juice and simmer for 2 minutes. Add the noodles, ginger, miso paste and half the lime juice and simmer for 2 minutes. Add the Tenderstem or pak choi to the soup or steam them, for 4–5 minutes or until just cooked. Add the Tenderstem or pak choi to the soup or steam them, for 4–5 minutes or until just cooked. Serve the noodle soup in bowls, add the steamed Tenderstem, garnish with the spring onions and chilli and sprinkle over the sesame seeds. Add a good squeeze of lime juice to each bowl. Serve the noodle soup in bowls, add the steamed Tenderstem, garnish with the spring onions and chilli and sprinkle over the sesame seeds. Add a good squeeze of lime juice to each bowl. Recipe tips Feel free to get creative with the garnishing: add a dash of sriracha sauce, some fried tofu, sliced mushrooms or sugar-snap peas.
Chicken and sweetcorn noodles recipe
 Make your own easy and healthy pot noodles. Put them in a lidded jar and take to work to revolutionise lunch times. Each serving provides 218 kcal, 14.5g protein, 32g carbohydrates (of which 3.5g sugars), 3g fat (of which 1g saturates), 3g fibre and 2.7g salt. 40g/1½oz nest fine egg noodles, broken in half¼ chicken stock pot1 tsp soy sauce½ red chilli, finely chopped25g/1oz tinned sweetcorn, drained25g/1oz cooked roast chicken, shredded25g/1oz baby spinach leaves, roughly chopped½ lime, zest and juicesea salt and freshly ground black pepper 40g/1½oz nest fine egg noodles, broken in half ¼ chicken stock pot 1 tsp soy sauce ½ red chilli, finely chopped 25g/1oz tinned sweetcorn, drained 25g/1oz cooked roast chicken, shredded 25g/1oz baby spinach leaves, roughly chopped ½ lime, zest and juice sea salt and freshly ground black pepper Method Put the noodles into the bottom of a heatproof bowl or jar, then add all the remaining ingredients, except for the lime zest and juice. Pour over enough boiling water to just cover the ingredients. Cover with a lid or cling film and set aside for 10 minutes.Add the lime zest and juice, stir well and season with salt and pepper. Put the noodles into the bottom of a heatproof bowl or jar, then add all the remaining ingredients, except for the lime zest and juice. Put the noodles into the bottom of a heatproof bowl or jar, then add all the remaining ingredients, except for the lime zest and juice. Pour over enough boiling water to just cover the ingredients. Cover with a lid or cling film and set aside for 10 minutes. Pour over enough boiling water to just cover the ingredients. Cover with a lid or cling film and set aside for 10 minutes. Add the lime zest and juice, stir well and season with salt and pepper. Add the lime zest and juice, stir well and season with salt and pepper.
Quick peanut and chilli noodles recipe
 Fancy something quick and comforting – and vegan? This flavour-packed noodle dish will do the trick, even if your cupboard is looking a bit bare. Add some stir-fried vegetables or tofu to the drained noodles for a more colourful and nutritious meal. 100g/3½oz dried wholewheat noodlessalt 100g/3½oz dried wholewheat noodles salt 50g/1¾oz peanut butter (around 3 tbsp)1 tbsp grated fresh root ginger 1 tbsp sweet chilli sauce2 tbsp tamari or soy sauce1 lime, juice only 50g/1¾oz peanut butter (around 3 tbsp) 1 tbsp grated fresh root ginger 1 tbsp sweet chilli sauce 2 tbsp tamari or soy sauce 1 lime, juice only 2 spring onions, finely chopped1 tbsp roasted salted peanuts, finely chopped (optional) 2 spring onions, finely chopped 1 tbsp roasted salted peanuts, finely chopped (optional) Method Cook the noodles in a pan of boiling water with a generous pinch of salt for 6–7 minutes, or according to packet instructions, until tender.Meanwhile, whisk all of the sauce ingredients together in a bowl, adding 4 tablespoons of water to loosen the sauce.Drain the noodles, leaving a splash of water in the bottom of the pan. Add the peanut sauce, heat for a minute and toss through the noodles.Garnish with chopped spring onions and peanuts, if using. Cook the noodles in a pan of boiling water with a generous pinch of salt for 6–7 minutes, or according to packet instructions, until tender. Cook the noodles in a pan of boiling water with a generous pinch of salt for 6–7 minutes, or according to packet instructions, until tender. Meanwhile, whisk all of the sauce ingredients together in a bowl, adding 4 tablespoons of water to loosen the sauce. Meanwhile, whisk all of the sauce ingredients together in a bowl, adding 4 tablespoons of water to loosen the sauce. Drain the noodles, leaving a splash of water in the bottom of the pan. Add the peanut sauce, heat for a minute and toss through the noodles. Drain the noodles, leaving a splash of water in the bottom of the pan. Add the peanut sauce, heat for a minute and toss through the noodles. Garnish with chopped spring onions and peanuts, if using. Garnish with chopped spring onions and peanuts, if using.
Bloody Mary prawns recipe
 Treat yourself to this cheeky supper, inspired by the tomato-based cocktail that gives you one of your 5-a-day. Serve with crusty bread. 3 large garlic cloves, thinly sliced1 tbsp extra virgin olive oil¼ tsp celery salt1 tbsp vodka400g tin cherry tomatoes in juice1 tbsp Worcestershire sauce ½ tsp caster sugar7–8 dashes Tabasco sauce10–12 large raw king prawns, shelled and deveinedsmall handful flatleaf parsley, roughly chopped 3 large garlic cloves, thinly sliced 1 tbsp extra virgin olive oil ¼ tsp celery salt 1 tbsp vodka 400g tin cherry tomatoes in juice 1 tbsp Worcestershire sauce ½ tsp caster sugar 7–8 dashes Tabasco sauce 10–12 large raw king prawns, shelled and deveined small handful flatleaf parsley, roughly chopped Method Put the garlic and olive oil in a large, cold frying pan. Place the pan over a medium–low heat until the garlic has heated up and softened in the oil.Stir in the celery salt, then add the vodka and let the liquid bubble away. Add the cherry tomatoes, Worcestershire sauce, sugar and Tabasco sauce. Turn up the heat and bring the sauce to the boil, then reduce the heat and simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with the back of the spoon. Turn the heat up to medium and stir in the prawns. Cook for 4–5 minutes, or until the prawns are just cooked through.Divide between two warm bowls, scatter over the parsley and serve immediately, with crusty bread. Put the garlic and olive oil in a large, cold frying pan. Place the pan over a medium–low heat until the garlic has heated up and softened in the oil. Put the garlic and olive oil in a large, cold frying pan. Place the pan over a medium–low heat until the garlic has heated up and softened in the oil. Stir in the celery salt, then add the vodka and let the liquid bubble away. Add the cherry tomatoes, Worcestershire sauce, sugar and Tabasco sauce. Turn up the heat and bring the sauce to the boil, then reduce the heat and simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with the back of the spoon. Stir in the celery salt, then add the vodka and let the liquid bubble away. Add the cherry tomatoes, Worcestershire sauce, sugar and Tabasco sauce. Turn up the heat and bring the sauce to the boil, then reduce the heat and simmer for 15 minutes, stirring occasionally and breaking up the tomatoes with the back of the spoon. Turn the heat up to medium and stir in the prawns. Cook for 4–5 minutes, or until the prawns are just cooked through. Turn the heat up to medium and stir in the prawns. Cook for 4–5 minutes, or until the prawns are just cooked through. Divide between two warm bowls, scatter over the parsley and serve immediately, with crusty bread. Divide between two warm bowls, scatter over the parsley and serve immediately, with crusty bread. Recipe tips If you can’t find tinned cherry tomatoes you can substitute good-quality tinned chopped tomatoes.
Slow cooker chicken cacciatore recipe
 This traditional chicken stew is rich and full flavoured, with classic Italian ingredients such as the herbs and olives. Adding lots of vegetables means only a small amount of meat is needed per person, but the sauce is generous so if you want to stretch it a bit further, just add a few more chicken thighs. 2 onions, finely chopped2 celery sticks, finely chopped6 garlic cloves, sliced6 large boneless chicken thighs, skin removed2 red, orange or yellow peppers, cut into big chunks2 x 400g tins chopped tomatoes150ml/5fl oz chicken stock, made with 1 stock cube2 tsp dried basil1 tbsp sugar 1 tbsp wine or balsamic vinegar 75g/2¾oz olives, stones removed and drainedsalt and freshly ground black pepper 2 onions, finely chopped 2 celery sticks, finely chopped 6 garlic cloves, sliced 6 large boneless chicken thighs, skin removed 2 red, orange or yellow peppers, cut into big chunks 2 x 400g tins chopped tomatoes 150ml/5fl oz chicken stock, made with 1 stock cube 2 tsp dried basil 1 tbsp sugar 1 tbsp wine or balsamic vinegar 75g/2¾oz olives, stones removed and drained salt and freshly ground black pepper freshly cooked pasta, potatoes or cheesy polentafreshly cooked green vegetables or salad freshly cooked pasta, potatoes or cheesy polenta freshly cooked green vegetables or salad Method Turn the slow cooker to the High setting to heat up. Add all of the ingredients with a really good grinding of fresh black pepper and some salt. Cook on High for 3 hours or Low for 6 hours until the chicken is really tender. As it cooks, the meat should have broken down into smaller chunks but, if not, break the thighs into pieces with a spoon. Serve with pasta, potatoes or cheesy polenta and green vegetables or salad. Turn the slow cooker to the High setting to heat up. Add all of the ingredients with a really good grinding of fresh black pepper and some salt. Turn the slow cooker to the High setting to heat up. Add all of the ingredients with a really good grinding of fresh black pepper and some salt. Cook on High for 3 hours or Low for 6 hours until the chicken is really tender. As it cooks, the meat should have broken down into smaller chunks but, if not, break the thighs into pieces with a spoon. Cook on High for 3 hours or Low for 6 hours until the chicken is really tender. As it cooks, the meat should have broken down into smaller chunks but, if not, break the thighs into pieces with a spoon. Serve with pasta, potatoes or cheesy polenta and green vegetables or salad. Serve with pasta, potatoes or cheesy polenta and green vegetables or salad.
Slow cooker chicken tagine recipe
Slow cooker chicken and vegetable tagine This healthy slow cooker tagine is the friend you want to see at the end of the day. You can even prepare it the night before and pop it in the fridge (in the slow cooker bowl) ready to cook in the morning. Serve with brown rice or whole wheat couscous. Each serving provides 412 kcal, 26g protein, 38g carbohydrates (of which 22g sugars), 14g fat (of which 3g saturates), 15g fibre and 1.4g salt. 2 tbsp olive oil2 onions, cut into chunks2 garlic cloves, chopped4 chicken thighs, skin on, bone in 1 tsp ground cumin1 tsp smoked paprika1 tsp ground coriander1 tsp ground cinnamon1 tsp ground ginger4 carrots, cut into chunks2 parsnips, cut into chunks2 peppers (any colour), seeds removed, cut into chunks1 tsp dried oregano400g tin chopped tomatoes400g tin chickpeas, drained and rinsed1 tbsp tomato purée½ lemon, juice only 2 tbsp olive oil 2 onions, cut into chunks 2 garlic cloves, chopped 4 chicken thighs, skin on, bone in 1 tsp ground cumin 1 tsp smoked paprika 1 tsp ground coriander 1 tsp ground cinnamon 1 tsp ground ginger 4 carrots, cut into chunks 2 parsnips, cut into chunks 2 peppers (any colour), seeds removed, cut into chunks 1 tsp dried oregano 400g tin chopped tomatoes 400g tin chickpeas, drained and rinsed 1 tbsp tomato purée ½ lemon, juice only Method Heat the oil in a frying pan over a medium heat. Add the onions, garlic and chicken and fry for 5 minutes, or until the onions have softened and the chicken is golden. Stir in the spices and then transfer to the slow cooker.Put the carrots, parsnips, peppers and oregano into the slow cooker. Pour in the chopped tomatoes, then half-fill the tin with water and add to the slow cooker. Add the chickpeas, tomato purée and lemon juice.Cook on low for 5–7 hours. The chicken should be falling off the bone. You can serve it as is or remove the bones before serving, with brown rice or wholewheat couscous. Heat the oil in a frying pan over a medium heat. Add the onions, garlic and chicken and fry for 5 minutes, or until the onions have softened and the chicken is golden. Stir in the spices and then transfer to the slow cooker. Heat the oil in a frying pan over a medium heat. Add the onions, garlic and chicken and fry for 5 minutes, or until the onions have softened and the chicken is golden. Stir in the spices and then transfer to the slow cooker. Put the carrots, parsnips, peppers and oregano into the slow cooker. Pour in the chopped tomatoes, then half-fill the tin with water and add to the slow cooker. Add the chickpeas, tomato purée and lemon juice. Put the carrots, parsnips, peppers and oregano into the slow cooker. Pour in the chopped tomatoes, then half-fill the tin with water and add to the slow cooker. Add the chickpeas, tomato purée and lemon juice. Cook on low for 5–7 hours. The chicken should be falling off the bone. You can serve it as is or remove the bones before serving, with brown rice or wholewheat couscous. Cook on low for 5–7 hours. The chicken should be falling off the bone. You can serve it as is or remove the bones before serving, with brown rice or wholewheat couscous.