ademchaoua/GeneralTextCorpus huggingface dataset:
Simple microwave macaroni cheese recipe
 This comforting microwave macaroni cheese recipe is ready in no time, with minimal washing up too! In November 2023, this recipe was costed at an average of £1.10 per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 300g/10½oz macaroni 2 tbsp cornflour350ml/12fl oz full-fat milk1 tbsp wholegrain or Dijon mustard (optional)150g/5½oz mature cheddar, grated150g/5½oz frozen peassalt and freshly ground black pepper 300g/10½oz macaroni 2 tbsp cornflour 350ml/12fl oz full-fat milk 1 tbsp wholegrain or Dijon mustard (optional) 150g/5½oz mature cheddar, grated 150g/5½oz frozen peas salt and freshly ground black pepper Method Place the pasta in a large microwavable bowl and cover with just-boiled water from the kettle. Stir in a little salt, cover and microwave on high for 8 minutes, stirring halfway.Meanwhile, mix the cornflour with a little of the milk and the mustard, if using, in a large jug until smooth. Whisk in the remaining milk and season with salt and pepper.Drain the pasta and return to the bowl. Stir in the milk mixture and cheese. Cook for 5 minutes then stir in the peas. Cook for a further 3 minutes until the pasta and peas are cooked and the sauce has thickened. Place the pasta in a large microwavable bowl and cover with just-boiled water from the kettle. Stir in a little salt, cover and microwave on high for 8 minutes, stirring halfway. Place the pasta in a large microwavable bowl and cover with just-boiled water from the kettle. Stir in a little salt, cover and microwave on high for 8 minutes, stirring halfway. Meanwhile, mix the cornflour with a little of the milk and the mustard, if using, in a large jug until smooth. Whisk in the remaining milk and season with salt and pepper. Meanwhile, mix the cornflour with a little of the milk and the mustard, if using, in a large jug until smooth. Whisk in the remaining milk and season with salt and pepper. Drain the pasta and return to the bowl. Drain the pasta and return to the bowl. Stir in the milk mixture and cheese. Cook for 5 minutes then stir in the peas. Cook for a further 3 minutes until the pasta and peas are cooked and the sauce has thickened. Stir in the milk mixture and cheese. Cook for 5 minutes then stir in the peas. Cook for a further 3 minutes until the pasta and peas are cooked and the sauce has thickened. Recipe tips This recipe was tested using a 800W microwave oven. If your oven has more or fewer watts, you will need to adjust the cooking time.
Microwave egg fried rice recipe
 125g/4½oz cold cooked rice 1 spring onion, finely chopped80g/3oz frozen peas1 tsp reduced salt soy sauce1 free-range egg1 tbsp roughly chopped fresh coriandersalt and freshly ground black pepper 125g/4½oz cold cooked rice 1 spring onion, finely chopped 80g/3oz frozen peas 1 tsp reduced salt soy sauce 1 free-range egg 1 tbsp roughly chopped fresh coriander salt and freshly ground black pepper Method Tip the rice, spring onions, peas and soy sauce into a microwave-proof bowl and mix well.Crack the egg into the bowl and stir through, breaking up the yolk and mixing through the rice.Cover with a piece of kitchen paper and cook on high for 2 minutes, until heated through and the egg is cooked.Stir half the coriander through the rice, season with salt and pepper and serve with the remaining coriander sprinkled on top. Tip the rice, spring onions, peas and soy sauce into a microwave-proof bowl and mix well. Tip the rice, spring onions, peas and soy sauce into a microwave-proof bowl and mix well. Crack the egg into the bowl and stir through, breaking up the yolk and mixing through the rice. Crack the egg into the bowl and stir through, breaking up the yolk and mixing through the rice. Cover with a piece of kitchen paper and cook on high for 2 minutes, until heated through and the egg is cooked. Cover with a piece of kitchen paper and cook on high for 2 minutes, until heated through and the egg is cooked. Stir half the coriander through the rice, season with salt and pepper and serve with the remaining coriander sprinkled on top. Stir half the coriander through the rice, season with salt and pepper and serve with the remaining coriander sprinkled on top.
Microwave salmon noodles recipe
 A seriously quick and healthy salmon noodle dinner made in the microwave. Perfect for speedy suppers. Recipe tested using a 800W microwave. 1 salmon fillet (about 120g/4½oz)2 tbsp orange juice, fresh or from concentrate1 tbsp soy sauce1 tsp honey1 nest of noodles (about 60g/2¼oz)2 tbsp frozen peas1 spring onion, finely sliced (optional)2 tsp sesame seeds (optional) 1 salmon fillet (about 120g/4½oz) 2 tbsp orange juice, fresh or from concentrate 1 tbsp soy sauce 1 tsp honey 1 nest of noodles (about 60g/2¼oz) 2 tbsp frozen peas 1 spring onion, finely sliced (optional) 2 tsp sesame seeds (optional) Method Put the salmon in a microwaveable bowl. Pour over the orange juice and soy sauce and drizzle over the honey. Microwave for 4 minutes, turning halfway through. Rest in the microwave for a minute before removing, taking care as it might spit.Put the noodles in a microwaveable bowl, cover with boiling water and microwave for 5 minutes, or until cooked to your liking. Add the peas and set aside for a few minutes until the peas have defrosted. Drain the water.Place the salmon on top of the noodles and pour over the sauce. Sprinkle with spring onions and sesame seeds, if using. Put the salmon in a microwaveable bowl. Pour over the orange juice and soy sauce and drizzle over the honey. Microwave for 4 minutes, turning halfway through. Rest in the microwave for a minute before removing, taking care as it might spit. Put the salmon in a microwaveable bowl. Pour over the orange juice and soy sauce and drizzle over the honey. Microwave for 4 minutes, turning halfway through. Rest in the microwave for a minute before removing, taking care as it might spit. Put the noodles in a microwaveable bowl, cover with boiling water and microwave for 5 minutes, or until cooked to your liking. Add the peas and set aside for a few minutes until the peas have defrosted. Drain the water. Put the noodles in a microwaveable bowl, cover with boiling water and microwave for 5 minutes, or until cooked to your liking. Add the peas and set aside for a few minutes until the peas have defrosted. Drain the water. Place the salmon on top of the noodles and pour over the sauce. Sprinkle with spring onions and sesame seeds, if using. Place the salmon on top of the noodles and pour over the sauce. Sprinkle with spring onions and sesame seeds, if using.
Breakfast wrap recipe
 These veggie breakfast wraps are great to make in batches for when you want a quick breakfast-on-the-go. Wrap in foil to eat on the day, or see the Recipe Tip for freezing instructions. With a GI of 25.7, this meal is high protein, low GI. Each serving provides 405 kcal, 27g protein, 30g carbohydrate (of which 4.2g sugars), 19g fat (of which 5g saturates), 5g fibre and 1.4g salt. 45g/1½oz pepper (about half a pepper), sliced2 mushrooms, sliced80g/2¾oz spinachpinch ground paprika2 free-range eggsfreshly ground black pepper1 tsp freshly chopped parsley1 tortilla wrap 45g/1½oz pepper (about half a pepper), sliced 2 mushrooms, sliced 80g/2¾oz spinach pinch ground paprika 2 free-range eggs freshly ground black pepper 1 tsp freshly chopped parsley 1 tortilla wrap Method Heat a non-stick frying pan and add the peppers and mushrooms, fry for a few minutes until softened, then add the spinach and paprika. (If your pan tends to stick you will need to use a little oil or cooking spray.)Crack in the eggs and cook to allow the eggs scramble with the vegetables all in the one pan. Add plenty of black pepper and the parsley.Place the tortilla on a microwave-safe plate and heat on high for 10 seconds.To serve, spoon the egg and vegetable mixture onto the tortilla, fold up one end, then fold in the sides. Heat a non-stick frying pan and add the peppers and mushrooms, fry for a few minutes until softened, then add the spinach and paprika. (If your pan tends to stick you will need to use a little oil or cooking spray.) Heat a non-stick frying pan and add the peppers and mushrooms, fry for a few minutes until softened, then add the spinach and paprika. (If your pan tends to stick you will need to use a little oil or cooking spray.) Crack in the eggs and cook to allow the eggs scramble with the vegetables all in the one pan. Add plenty of black pepper and the parsley. Crack in the eggs and cook to allow the eggs scramble with the vegetables all in the one pan. Add plenty of black pepper and the parsley. Place the tortilla on a microwave-safe plate and heat on high for 10 seconds. Place the tortilla on a microwave-safe plate and heat on high for 10 seconds. To serve, spoon the egg and vegetable mixture onto the tortilla, fold up one end, then fold in the sides. To serve, spoon the egg and vegetable mixture onto the tortilla, fold up one end, then fold in the sides. Recipe tips These can be frozen in a ziplock bag (wrap in baking paper if you have a few in one bag to stop them sticking). Allow to defrost overnight and reheat in the oven or microwave in the morning (if using a microwave, take care not to overcook the wraps when reheating as it will make the eggs rubbery and the wraps soggy, they just need to be nice and warm, not completely cooked through again).
Microwave carrot and ginger rice recipe
 A healthy, fresh and zingy meal that’s ready in minutes. Watch the video for three easy microwave meal ideas. Get the microwave egg ‘fried’ rice or find the microwave chicken and chorizo jambalaya. Each serving provides 241 kcal, 5.9g protein, 45g carbohydrate (of which 11g sugars), 2.7g fat (of which 0.5g saturates), 5.2g fibre and 0.75g salt. 2 spring onions, thinly sliced1 garlic clove, finely grated3cm/1¼ in piece root ginger, peeled and finely grated2 carrots, peeled and grated250g/9oz cooked brown basmati rice, cooled2 tsp reduced salt soy sauce2 tsp honey2 tsp rice vinegar1 tbsp roughly chopped fresh coriander1 tsp sesame seeds1 lime, halved 2 spring onions, thinly sliced 1 garlic clove, finely grated 3cm/1¼ in piece root ginger, peeled and finely grated 2 carrots, peeled and grated 250g/9oz cooked brown basmati rice, cooled 2 tsp reduced salt soy sauce 2 tsp honey 2 tsp rice vinegar 1 tbsp roughly chopped fresh coriander 1 tsp sesame seeds 1 lime, halved Method Place all the ingredients, except half the coriander, the sesame seeds and limes, into a large microwave-proof bowl and mix together really well.Cover with kitchen paper and heat on high in the microwave for 3 minutes until heated through. Divide between serving bowls, top with the sesame seeds and remaining coriander, squeeze over the lime halves and serve. Place all the ingredients, except half the coriander, the sesame seeds and limes, into a large microwave-proof bowl and mix together really well. Place all the ingredients, except half the coriander, the sesame seeds and limes, into a large microwave-proof bowl and mix together really well. Cover with kitchen paper and heat on high in the microwave for 3 minutes until heated through. Cover with kitchen paper and heat on high in the microwave for 3 minutes until heated through. Divide between serving bowls, top with the sesame seeds and remaining coriander, squeeze over the lime halves and serve. Divide between serving bowls, top with the sesame seeds and remaining coriander, squeeze over the lime halves and serve.
Microwave popcorn recipe
 Popcorn in a microwave without any fat or sugar! Choose your favourite toppings for a low-calorie snack. 35g/1¼oz popcorn kernels 35g/1¼oz popcorn kernels pinch cuminpinch chilli powderpinch salt pinch cumin pinch chilli powder pinch salt Method Put the popcorn kernels in a lidded, microwaveable pot and cover with the lid. Alternatively, put them in a microwavable bowl and place a microwave-safe plate on top, ensuring a little air can escape while cooking.Microwave on high until the popping sound stops, this should take between 1–3 minutes, depending on your microwave. Carefully remove, sprinkle over your toppings, if using, and enjoy. Put the popcorn kernels in a lidded, microwaveable pot and cover with the lid. Alternatively, put them in a microwavable bowl and place a microwave-safe plate on top, ensuring a little air can escape while cooking. Put the popcorn kernels in a lidded, microwaveable pot and cover with the lid. Alternatively, put them in a microwavable bowl and place a microwave-safe plate on top, ensuring a little air can escape while cooking. Microwave on high until the popping sound stops, this should take between 1–3 minutes, depending on your microwave. Carefully remove, sprinkle over your toppings, if using, and enjoy. Microwave on high until the popping sound stops, this should take between 1–3 minutes, depending on your microwave. Carefully remove, sprinkle over your toppings, if using, and enjoy.
Microwave bourbon biscuit fudge recipe
 This microwave fudge makes the perfect last minute gift. Let the kids help breaking the chocolate and biscuits and stirring them in. 397g tin condensed milk500g/1lb 2oz white chocolate, broken into pieces20 bourbon cream biscuits, broken into pieces 397g tin condensed milk 500g/1lb 2oz white chocolate, broken into pieces 20 bourbon cream biscuits, broken into pieces Method Line a 20cm/8in square cake tin with a sheet of baking paper. Tip the condensed milk into a large microwavable bowl. Add the chocolate and microwave on high for 4 minutes, stirring every minute until smooth.Stir in most of the broken biscuits then tip into the tin, levelling off with the back of a spoon. Crumble the reserved biscuits over the top. Leave to cool then cover and chill in the fridge for at least 2 hours before cutting into 36 small cubes. Keep the fudge in the fridge in an airtight container for up to 1 week. Line a 20cm/8in square cake tin with a sheet of baking paper. Line a 20cm/8in square cake tin with a sheet of baking paper. Tip the condensed milk into a large microwavable bowl. Add the chocolate and microwave on high for 4 minutes, stirring every minute until smooth. Tip the condensed milk into a large microwavable bowl. Add the chocolate and microwave on high for 4 minutes, stirring every minute until smooth. Stir in most of the broken biscuits then tip into the tin, levelling off with the back of a spoon. Crumble the reserved biscuits over the top. Stir in most of the broken biscuits then tip into the tin, levelling off with the back of a spoon. Crumble the reserved biscuits over the top. Leave to cool then cover and chill in the fridge for at least 2 hours before cutting into 36 small cubes. Leave to cool then cover and chill in the fridge for at least 2 hours before cutting into 36 small cubes. Keep the fudge in the fridge in an airtight container for up to 1 week. Keep the fudge in the fridge in an airtight container for up to 1 week. Recipe tips Try this fudge with any type of biscuits, including malted milk or gingernuts. This recipe was tested using a 800W microwave oven. If your oven has more or fewer watts, you will need to adjust the cooking time.
Tuna bean salad recipe
 Similar to a tuna Nicoise, this salad has the addition of canned beans for extra fibre. Use drained and rinsed red kidney beans if you can’t find mixed beans. With a GI of 50 this meal is high protein, low GI. This meal provides 390 kcal, 39g protein, 21g carbohydrate (of which 5.5g sugars), 15g fat (of which 3g saturates), 8.5g fibre and 1.3g salt per portion. 100g/3½oz green beans, halved2 free-range eggs400g tin mixed beans in water, drained and rinsed100g/3½oz cherry tomatoes, halved4 spring onions, thinly sliced160g tinned tuna steak in water, drained 100g/3½oz green beans, halved 2 free-range eggs 400g tin mixed beans in water, drained and rinsed 100g/3½oz cherry tomatoes, halved 4 spring onions, thinly sliced 160g tinned tuna steak in water, drained 1 tbsp extra virgin olive oil1 tsp red wine vinegar1 tsp Dijon mustardfreshly ground black pepper 1 tbsp extra virgin olive oil 1 tsp red wine vinegar 1 tsp Dijon mustard freshly ground black pepper Method Cook the green beans in a pan of boiling water for 4 minutes. Plunge them into a bowl of very cold water. Cook the eggs in a pan of boiling water for 8 minutes. Drain in a sieve under cold running water until cold. Peel and cut the eggs into quarters.For the dressing, whisk the oil, vinegar and mustard in a large bowl until thick. Season with black pepper.Add the green beans, mixed beans, cherry tomatoes and spring onions to the dressing and mix. Flake the tuna on top and add the hard-boiled eggs. Season with black pepper. Cook the green beans in a pan of boiling water for 4 minutes. Plunge them into a bowl of very cold water. Cook the green beans in a pan of boiling water for 4 minutes. Plunge them into a bowl of very cold water. Cook the eggs in a pan of boiling water for 8 minutes. Drain in a sieve under cold running water until cold. Peel and cut the eggs into quarters. Cook the eggs in a pan of boiling water for 8 minutes. Drain in a sieve under cold running water until cold. Peel and cut the eggs into quarters. For the dressing, whisk the oil, vinegar and mustard in a large bowl until thick. Season with black pepper. For the dressing, whisk the oil, vinegar and mustard in a large bowl until thick. Season with black pepper. Add the green beans, mixed beans, cherry tomatoes and spring onions to the dressing and mix. Flake the tuna on top and add the hard-boiled eggs. Season with black pepper. Add the green beans, mixed beans, cherry tomatoes and spring onions to the dressing and mix. Flake the tuna on top and add the hard-boiled eggs. Season with black pepper. Recipe tips Use red kidney beans if you can’t find mixed beans in your local store.
Tuna pasta recipe
Tuna pasta sauce Antonio Carluccio's not above an easy tuna pasta recipe. A store cupboard favourite with a twist of fresh ginger. 375g/13oz dried linguine or other pasta4 tbsp extra virgin olive oil3 tbsp finely chopped parsley2 garlic cloves, finely chopped1 small chilli pepper, finely chopped1cm/½in fresh ginger root, thinly sliced450g/1lb carton or bottle passata400g tinned tuna in oil, drained and roughly choppedsalt and freshly ground black pepper 375g/13oz dried linguine or other pasta 4 tbsp extra virgin olive oil 3 tbsp finely chopped parsley 2 garlic cloves, finely chopped 1 small chilli pepper, finely chopped 1cm/½in fresh ginger root, thinly sliced 450g/1lb carton or bottle passata 400g tinned tuna in oil, drained and roughly chopped salt and freshly ground black pepper Method Cook the pasta for 8-10 minutes or until al dente, and drain, reserving a little of the pasta water. Meanwhile, heat the oil and gently fry 2 tablespoons of the parsley, the garlic, chilli and the ginger for a few minutes until slightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and salt.Toss the pasta with the sauce, loosening with a little pasta water if necessary. Serve the tuna pasta sprinkled with the remaining parsley and freshly ground pepper. Cook the pasta for 8-10 minutes or until al dente, and drain, reserving a little of the pasta water. Cook the pasta for 8-10 minutes or until al dente, and drain, reserving a little of the pasta water. Meanwhile, heat the oil and gently fry 2 tablespoons of the parsley, the garlic, chilli and the ginger for a few minutes until slightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and salt. Meanwhile, heat the oil and gently fry 2 tablespoons of the parsley, the garlic, chilli and the ginger for a few minutes until slightly soft. Add the tomatoes and continue to cook for another few minutes. Stir in the tuna and salt. Toss the pasta with the sauce, loosening with a little pasta water if necessary. Serve the tuna pasta sprinkled with the remaining parsley and freshly ground pepper. Toss the pasta with the sauce, loosening with a little pasta water if necessary. Serve the tuna pasta sprinkled with the remaining parsley and freshly ground pepper.
Vegan jerk jackfruit burger recipe
 Jackfruit is a great vegan alternative to pork and works perfectly with jerk seasoning. You can use fresh or tinned for this recipe. Make your own homemade vegan mayonnaise in seconds and save money. Each serving provides 554 kcal, 8g protein, 52g carbohydrates (of which 18g sugars), 33g fat (of which 4g saturates), 6g fibre and 3.1g salt. 400g tin jackfruit5 tbsp ready-made jerk barbecue marinade¼ red cabbage, shredded1 carrot, peeled and ribboned with a peeler2 spring onions, finely chopped5 tbsp vegan mayonnaise2 vegan burger buns or mini ciabattas, cut in halfsqueeze fresh lime1 tbsp chopped fresh coriandersalt and freshly ground black pepper 400g tin jackfruit 5 tbsp ready-made jerk barbecue marinade ¼ red cabbage, shredded 1 carrot, peeled and ribboned with a peeler 2 spring onions, finely chopped 5 tbsp vegan mayonnaise 2 vegan burger buns or mini ciabattas, cut in half squeeze fresh lime 1 tbsp chopped fresh coriander salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Rinse and drain the jackfruit and put into a bowl. Use a fork to shred the pieces into strings. Add the jerk barbecue marinade and stir to coat. Cover a baking tray with foil and brush with a little vegetable oil. Transfer the jackfruit on to the baking tray in a single layer and bake for 15–20 minutes, until the jackfruit has crisped up at the edges and is hot through.Meanwhile, put the onion, cabbage and carrot in a bowl and mix with enough vegan mayonnaise to make a coleslaw. Season with salt and pepper.Build your burgers with the slaw and barbecue jerk jackfruit and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Rinse and drain the jackfruit and put into a bowl. Use a fork to shred the pieces into strings. Add the jerk barbecue marinade and stir to coat. Rinse and drain the jackfruit and put into a bowl. Use a fork to shred the pieces into strings. Add the jerk barbecue marinade and stir to coat. Cover a baking tray with foil and brush with a little vegetable oil. Transfer the jackfruit on to the baking tray in a single layer and bake for 15–20 minutes, until the jackfruit has crisped up at the edges and is hot through. Cover a baking tray with foil and brush with a little vegetable oil. Transfer the jackfruit on to the baking tray in a single layer and bake for 15–20 minutes, until the jackfruit has crisped up at the edges and is hot through. Meanwhile, put the onion, cabbage and carrot in a bowl and mix with enough vegan mayonnaise to make a coleslaw. Season with salt and pepper. Meanwhile, put the onion, cabbage and carrot in a bowl and mix with enough vegan mayonnaise to make a coleslaw. Season with salt and pepper. Build your burgers with the slaw and barbecue jerk jackfruit and serve. Build your burgers with the slaw and barbecue jerk jackfruit and serve. Recipe tips This might make a bit more coleslaw than needed in your burgers so you can eat it as a side or save for later in the fridge.