ademchaoua/GeneralTextCorpus huggingface dataset:
Teriyaki salmon recipe
 This teriyaki salmon recipe is on the table in five simple steps. Perfect for a quick weeknight supper. This meal provides 524 kcal, 35.5g protein, 39.5g carbohydrate (of which 14.5g sugars), 24.9g fat (of which 4.5g saturates), 1.4g fibre and 5.8g salt per portion. 2 salmon fillets4-5 tbsp dark soy sauce1 lime, zest and juice1 small chilli2 tbsp maple syrup1 fat garlic clove, finely chopped 1 chunk of ginger, finely chopped 1 sheet of egg noodlesbunch of coriander, chopped1 tbsp sesame oilextra lime juice 2 salmon fillets 4-5 tbsp dark soy sauce 1 lime, zest and juice 1 small chilli 2 tbsp maple syrup 1 fat garlic clove, finely chopped 1 chunk of ginger, finely chopped 1 sheet of egg noodles bunch of coriander, chopped 1 tbsp sesame oil extra lime juice Method Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli. Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky. Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan. When the sauce is reduced add the salmon to the teriyaki sauce frying pan. Cook and drain the noodles, adding the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a bed of noodles with more chopped coriander. Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli. Heat some olive oil in a pan and fry the ginger, garlic and chopped chilli. Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky. Add the zest and juice of the lime and pour in the soy sauce. Add the maple syrup and cook for 1 minute or until reduced and sticky. Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan. Meanwhile, pan-fry the two pieces of salmon for 2 minutes each side in a hot griddle pan. When the sauce is reduced add the salmon to the teriyaki sauce frying pan. When the sauce is reduced add the salmon to the teriyaki sauce frying pan. Cook and drain the noodles, adding the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a bed of noodles with more chopped coriander. Cook and drain the noodles, adding the sesame oil, seasoning and coriander and a squeeze of lime. Serve the salmon on a bed of noodles with more chopped coriander. Recipe tips Dark soy sauce is less salty than light soy sauce. If you only have light, use half the amount. Honey can be substituted if you don't have maple syrup.
Tuna pasta salad recipe
 A whole wheat tuna pasta salad recipe that's ready in 10 minutes. Perfect for kids packed lunches. Each serving provides 230kcal, 16g protein, 28g carbohydrate (of which 3g sugars), 5g fat (of which 0.6g saturates), 5g fibre and 0.1g salt. 150g/5oz whole wheat pasta, cooked according to packet instructions150g/5oz frozen or tinned sweetcorn 150g/5½oz tinned tuna in spring water, drained2 tbsp plain yoghurt1 tbsp mayonnaisefreshly ground black peppersqueeze lemon (optional) 150g/5oz whole wheat pasta, cooked according to packet instructions 150g/5oz frozen or tinned sweetcorn 150g/5½oz tinned tuna in spring water, drained 2 tbsp plain yoghurt 1 tbsp mayonnaise freshly ground black pepper squeeze lemon (optional) Method Mix all the ingredients together until thoroughly combined. Transfer to a sealed plastic tub and keep in the fridge. Mix all the ingredients together until thoroughly combined. Transfer to a sealed plastic tub and keep in the fridge. Mix all the ingredients together until thoroughly combined. Transfer to a sealed plastic tub and keep in the fridge. Recipe tips If you're serving this pasta salad straightaway, cool the cooked pasta under cold running water to cool.
Low-FODMAP banana flapjacks recipe
 The perfect portable snack, these flapjacks have less butter and sugar than most versions and with only 5 ingredients couldn't be easier to make! Some ingredients are moderate in FODMAPs, so it's important to stick to the portion size and only have one flapjack per day. 100g/3½oz butter, plus extra for greasing2 tbsp maple syrup200g/7oz oats100g/3½oz sultanas 2 large bananas, mashed 100g/3½oz butter, plus extra for greasing 2 tbsp maple syrup 200g/7oz oats 100g/3½oz sultanas 2 large bananas, mashed Method Preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square baking tin and line it with baking paper, or use a silicone liner.Put the butter and syrup in a large microwave-safe bowl and microwave for 40 seconds. Stir, and if the butter hasn’t melted, return to the microwave until melted.Add the oats, sultanas and bananas and mix well.Press into the baking tin, cover with foil and bake for 30 minutes, removing the foil for the last 10 minutes. Mark the flapjack into 12 pieces without cutting all the way through; this will make it easier to cut the flapjack when it’s cool. Leave until cold and then cut into pieces.Store in a tin or airtight container for up to 3 days. Preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square baking tin and line it with baking paper, or use a silicone liner. Preheat the oven to 190C/170C Fan/Gas 5. Grease a 20cm/8in square baking tin and line it with baking paper, or use a silicone liner. Put the butter and syrup in a large microwave-safe bowl and microwave for 40 seconds. Stir, and if the butter hasn’t melted, return to the microwave until melted. Put the butter and syrup in a large microwave-safe bowl and microwave for 40 seconds. Stir, and if the butter hasn’t melted, return to the microwave until melted. Add the oats, sultanas and bananas and mix well. Add the oats, sultanas and bananas and mix well. Press into the baking tin, cover with foil and bake for 30 minutes, removing the foil for the last 10 minutes. Press into the baking tin, cover with foil and bake for 30 minutes, removing the foil for the last 10 minutes. Mark the flapjack into 12 pieces without cutting all the way through; this will make it easier to cut the flapjack when it’s cool. Leave until cold and then cut into pieces. Mark the flapjack into 12 pieces without cutting all the way through; this will make it easier to cut the flapjack when it’s cool. Leave until cold and then cut into pieces. Store in a tin or airtight container for up to 3 days. Store in a tin or airtight container for up to 3 days. Recipe tips Sultanas and raisins are moderate in FODMAPs so you can eat them in small amounts – for example 1 tablespoon (25g), or a single flapjack – but if you are on a low-FODMAP diet you should avoid having too many moderate-FODMAP foods in one day.
Ginger chocolate oat bar recipe
 This is a fantastic chocolate oaty fridge cake is packed with dried cranberries, cherries and the spicy kick of crystallised ginger. It’s great in a picnic box too. 100g/3½oz butter100g/3½oz jumbo oats100g/3½oz rolled oats450g/1lb dark chocolate, 72 percent150ml/5fl oz double cream150g/5½oz dried cranberries150g/5½oz dried cherries150g/5½oz crystallised ginger, chopped 100g/3½oz butter 100g/3½oz jumbo oats 100g/3½oz rolled oats 450g/1lb dark chocolate, 72 percent 150ml/5fl oz double cream 150g/5½oz dried cranberries 150g/5½oz dried cherries 150g/5½oz crystallised ginger, chopped Method Melt the butter in a pan. Add both types of oats and cook for three minutes. Transfer to an oven dish that will fit in your fridge.Place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring.Add the cranberries, cherries and ginger to the oats and stir.When the chocolate has fully melted, give it a little stir and then pour over the oat and fruit. Fold the chocolate through and then refrigerate for 30 minutes.When set, break into pieces by hand and serve. Melt the butter in a pan. Add both types of oats and cook for three minutes. Transfer to an oven dish that will fit in your fridge. Melt the butter in a pan. Add both types of oats and cook for three minutes. Transfer to an oven dish that will fit in your fridge. Place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring. Place a bowl over a pan of simmering water. Add the chocolate and cream to the bowl and leave to melt for 15 minutes without stirring. Add the cranberries, cherries and ginger to the oats and stir. Add the cranberries, cherries and ginger to the oats and stir. When the chocolate has fully melted, give it a little stir and then pour over the oat and fruit. Fold the chocolate through and then refrigerate for 30 minutes. When the chocolate has fully melted, give it a little stir and then pour over the oat and fruit. Fold the chocolate through and then refrigerate for 30 minutes. When set, break into pieces by hand and serve. When set, break into pieces by hand and serve.
Baked bean soup recipe
 This quick, tasty soup is full of flavour and packed with hidden vegetables - perfect for the kids' tea time. 60g/2½ canned borlotti beans, drained and rinsed1 celery stalk, trimmed, chopped1 spring onion, trimmed, sliced50g/2oz cooked bacon, chopped1 garlic clove, peeled and crushedpinch dried chilli flakes25g/1oz tomato puréepinch stock or bouillon powder250ml/9fl oz water 60g/2½ canned borlotti beans, drained and rinsed 1 celery stalk, trimmed, chopped 1 spring onion, trimmed, sliced 50g/2oz cooked bacon, chopped 1 garlic clove, peeled and crushed pinch dried chilli flakes 25g/1oz tomato purée pinch stock or bouillon powder 250ml/9fl oz water Method Preheat the oven to 180C/350F/Gas 4.Spoon the borlotti beans into a lidded ovenproof dish and squash with the back of a spoon to loosen the skins. Add the celery, spring onion, bacon pieces and garlic. Stir in the chilli flakes and the tomato purée. Pour over the water, add the stock powder or bouillon and stir again until well combined. Cover the dish with the lid.Transfer the dish to the oven and cook for 25-30 minutes, or until the soup has thickened. Stir well before serving in soup bowls with bread and butter on the side, if desired. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Spoon the borlotti beans into a lidded ovenproof dish and squash with the back of a spoon to loosen the skins. Add the celery, spring onion, bacon pieces and garlic. Stir in the chilli flakes and the tomato purée. Spoon the borlotti beans into a lidded ovenproof dish and squash with the back of a spoon to loosen the skins. Add the celery, spring onion, bacon pieces and garlic. Stir in the chilli flakes and the tomato purée. Pour over the water, add the stock powder or bouillon and stir again until well combined. Cover the dish with the lid. Pour over the water, add the stock powder or bouillon and stir again until well combined. Cover the dish with the lid. Transfer the dish to the oven and cook for 25-30 minutes, or until the soup has thickened. Stir well before serving in soup bowls with bread and butter on the side, if desired. Transfer the dish to the oven and cook for 25-30 minutes, or until the soup has thickened. Stir well before serving in soup bowls with bread and butter on the side, if desired.
Chicken satay skewers recipe
 These chicken satay skewers are perfect party food. Give them a few hours to absorb the flavours of the spicy marinade, then pop them under a hot grill or on the barbecue until golden. For this recipe you will need 16 small skewers. If using wooden skewers, you will need to soak them in water for at least 20 minutes before using. Each serving provides 84 kcal, 10.5g protein, 2g carbohydrates (of which 1g sugars), 4g fat (of which 1g saturates), 0.5g fibre and 0.5g salt. 4 skinless chicken breastsvegetable oil, for greasing handful fresh coriander, to garnish 4 skinless chicken breasts vegetable oil, for greasing handful fresh coriander, to garnish 1 lime, juice only4 garlic cloves, crushed ½ tsp cayenne pepper 50g/1¾oz fresh ginger, peeled and grated 1 tsp paprika1 tbsp mild curry powder4 tbsp oyster sauce 1 tsp honey5 tbsp peanut butter 1 lime, juice only 4 garlic cloves, crushed ½ tsp cayenne pepper 50g/1¾oz fresh ginger, peeled and grated 1 tsp paprika 1 tbsp mild curry powder 4 tbsp oyster sauce 1 tsp honey 5 tbsp peanut butter Method Place all the marinade ingredients in a food processor – or use a hand blender – and blend until smooth. Pour the mixture into a bowl. Slice each chicken breast into four strips and add to the bowl, mixing well to ensure they are all completely coated with the marinade. Leave in the fridge to marinate for up to 3 hours (and for at least 30 minutes).Preheat the grill to high. Brush a baking tray with vegetable oil.Carefully thread each chicken strip onto a skewer, lining up the skewers on the baking tray. Grill the skewers for about 10 minutes, turning occasionally, until golden and cooked through and starting to crisp. Garnish with coriander and serve. Place all the marinade ingredients in a food processor – or use a hand blender – and blend until smooth. Pour the mixture into a bowl. Place all the marinade ingredients in a food processor – or use a hand blender – and blend until smooth. Pour the mixture into a bowl. Slice each chicken breast into four strips and add to the bowl, mixing well to ensure they are all completely coated with the marinade. Leave in the fridge to marinate for up to 3 hours (and for at least 30 minutes). Slice each chicken breast into four strips and add to the bowl, mixing well to ensure they are all completely coated with the marinade. Leave in the fridge to marinate for up to 3 hours (and for at least 30 minutes). Preheat the grill to high. Brush a baking tray with vegetable oil. Preheat the grill to high. Brush a baking tray with vegetable oil. Carefully thread each chicken strip onto a skewer, lining up the skewers on the baking tray. Carefully thread each chicken strip onto a skewer, lining up the skewers on the baking tray. Grill the skewers for about 10 minutes, turning occasionally, until golden and cooked through and starting to crisp. Garnish with coriander and serve. Grill the skewers for about 10 minutes, turning occasionally, until golden and cooked through and starting to crisp. Garnish with coriander and serve.
Sesame seed salmon with mirin recipe
 A deliciously simple way to cook a salmon fillet - sweetened with rice wine and sesame then pan-fried. 1 portioned salmon fillet, skin on4 tbsp mirin1 tbsp groundnut oil1 tbsp sesame oil50g/1¾oz sesame seeds 1 portioned salmon fillet, skin on 4 tbsp mirin 1 tbsp groundnut oil 1 tbsp sesame oil 50g/1¾oz sesame seeds Method Marinate the salmon in a bowl with the mirin, groundnut and sesame oils for 30 minutes.Fill a plate with sesame seeds and place the salmon flesh-side down to cover evenly.Pan-fry the salmon for six minutes skin-side down and then turn for three final minutes of cooking. Marinate the salmon in a bowl with the mirin, groundnut and sesame oils for 30 minutes. Marinate the salmon in a bowl with the mirin, groundnut and sesame oils for 30 minutes. Fill a plate with sesame seeds and place the salmon flesh-side down to cover evenly. Fill a plate with sesame seeds and place the salmon flesh-side down to cover evenly. Pan-fry the salmon for six minutes skin-side down and then turn for three final minutes of cooking. Pan-fry the salmon for six minutes skin-side down and then turn for three final minutes of cooking.
Low-FODMAP banana and oat pancakes recipe
 Pancakes made with mashed bananas and oats make a tasty and nutritious twist on a classic brunch dish. 3 medium unripe or firm bananas, mashed10 tbsp oats4 tbsp pumpkin seeds4 free-range eggsvegetable oil, for greasing 3 medium unripe or firm bananas, mashed 10 tbsp oats 4 tbsp pumpkin seeds 4 free-range eggs vegetable oil, for greasing maple syrup200g/7oz Greek-style yoghurt or soya yoghurt (see tip)blueberries or raspberries maple syrup 200g/7oz Greek-style yoghurt or soya yoghurt (see tip) blueberries or raspberries Method Mix the mashed bananas, oats and pumpkin seeds in a bowl. Break in the eggs and mix together thoroughly.Heat a small frying pan over a high heat and grease it well. Once it is hot, reduce the heat to medium. Add a tablespoon of the mixture, spread it out a little and cook for a few minutes, or until the top is starting to set and the underside is golden brown. Using a spatula, turn and cook the other side until golden brown. Repeat until you have used all the mixture, if you have a large pan you can cook a few pancakes at a time.Serve the pancakes with maple syrup, yoghurt and berries. Mix the mashed bananas, oats and pumpkin seeds in a bowl. Break in the eggs and mix together thoroughly. Mix the mashed bananas, oats and pumpkin seeds in a bowl. Break in the eggs and mix together thoroughly. Heat a small frying pan over a high heat and grease it well. Once it is hot, reduce the heat to medium. Add a tablespoon of the mixture, spread it out a little and cook for a few minutes, or until the top is starting to set and the underside is golden brown. Using a spatula, turn and cook the other side until golden brown. Repeat until you have used all the mixture, if you have a large pan you can cook a few pancakes at a time. Heat a small frying pan over a high heat and grease it well. Once it is hot, reduce the heat to medium. Add a tablespoon of the mixture, spread it out a little and cook for a few minutes, or until the top is starting to set and the underside is golden brown. Using a spatula, turn and cook the other side until golden brown. Repeat until you have used all the mixture, if you have a large pan you can cook a few pancakes at a time. Serve the pancakes with maple syrup, yoghurt and berries. Serve the pancakes with maple syrup, yoghurt and berries. Recipe tips Lactose is a FODMAP but some people on the low-FODMAP diet can have lactose. Many yoghurts are low in lactose or lactose free. Plain soya yoghurt is lactose free.
Cinnamon porridge with grated pear recipe
 This porridge is made with water and skimmed milk to keep the calories low. A little ground cinnamon and juicy grated pear makes it taste sweeter. As part of an Intermittent diet plan, 1 serving provides a half portion of your 6 daily vegetable portions, 1 of your dairy portions and 219 kcal. 60g/2¼oz jumbo porridge oats¼ tsp ground cinnamon, plus a little to sprinkle300ml/10fl oz semi-skimmed milk1 ripe medium pear1 wedge lemon 60g/2¼oz jumbo porridge oats ¼ tsp ground cinnamon, plus a little to sprinkle 300ml/10fl oz semi-skimmed milk 1 ripe medium pear 1 wedge lemon Method Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls.Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon. Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls. Put the oats and cinnamon in a non-stick saucepan with the milk and cook over a low-medium heat for 4-5 minutes, stirring constantly until rich and creamy. Pour into two deep bowls. Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon. Coarsely grate the pear, and place on top of the porridge. Squeeze over the lemon juice and sprinkle with a tiny pinch of ground cinnamon. Recipe tips It's important to use jumbo oats, rather than instant oats, because they take longer to digest and will make you feel fuller for longer.
Bircher muesli recipe
 This recipe is a lifesaver when you’re busy. I normally make three servings at once and keep them in the fridge, covered, for up to three days. 1 apple50g/1¾oz rolled oats40g/1½oz raisins1 tbsp sunflower seeds1 tbsp chia seeds125ml/4fl oz almond milk (or other plant-based milk)1 tbsp maple syrup, date syrup or honey (optional)handful of blueberries, raspberries or strawberries (optional) 1 apple 50g/1¾oz rolled oats 40g/1½oz raisins 1 tbsp sunflower seeds 1 tbsp chia seeds 125ml/4fl oz almond milk (or other plant-based milk) 1 tbsp maple syrup, date syrup or honey (optional) handful of blueberries, raspberries or strawberries (optional) Method Grate the apple into a large bowl and discard the core. Add the oats, raisins, seeds and cashew milk and mix well. Add the syrup and berries, if using, and mix again. Transfer the mixture to an airtight jar, seal and refrigerate for at least 6 hours, or up to 3 days. This allows the oats to absorb the milk. Return to room temperature before serving. Grate the apple into a large bowl and discard the core. Grate the apple into a large bowl and discard the core. Add the oats, raisins, seeds and cashew milk and mix well. Add the syrup and berries, if using, and mix again. Add the oats, raisins, seeds and cashew milk and mix well. Add the syrup and berries, if using, and mix again. Transfer the mixture to an airtight jar, seal and refrigerate for at least 6 hours, or up to 3 days. This allows the oats to absorb the milk. Return to room temperature before serving. Transfer the mixture to an airtight jar, seal and refrigerate for at least 6 hours, or up to 3 days. This allows the oats to absorb the milk. Return to room temperature before serving. Recipe tips If you want to make this extra creamy, add 1 tbsp coconut yogurt.