ademchaoua/GeneralTextCorpus huggingface dataset:
Marshmallow brownies recipe
 Chunks of marshmallows make these brownies addictively good. Bake up a batch for Bonfire night. 240g/8oz butter150g/5oz dark chocolate (a spicy one works well)60g/2oz cocoa powder150g/5oz plain flour500g/1lb 2oz caster sugar5 eggs, beaten150g/5oz marshmallows, chopped 240g/8oz butter 150g/5oz dark chocolate (a spicy one works well) 60g/2oz cocoa powder 150g/5oz plain flour 500g/1lb 2oz caster sugar 5 eggs, beaten 150g/5oz marshmallows, chopped Method Heat the oven to 190C/375F/Gas 5. Line a 30cm/12in square tin with baking parchment.Melt the butter and the chocolate together very gently.Mix the cocoa with the flour and the sugar and, off the heat, mix this mixture into the butter and chocolate. Mix in the eggs and fold in the marshmallows. Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 minutes. Allow to cool and slice. Heat the oven to 190C/375F/Gas 5. Line a 30cm/12in square tin with baking parchment. Heat the oven to 190C/375F/Gas 5. Line a 30cm/12in square tin with baking parchment. Melt the butter and the chocolate together very gently. Melt the butter and the chocolate together very gently. Mix the cocoa with the flour and the sugar and, off the heat, mix this mixture into the butter and chocolate. Mix in the eggs and fold in the marshmallows. Mix the cocoa with the flour and the sugar and, off the heat, mix this mixture into the butter and chocolate. Mix in the eggs and fold in the marshmallows. Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 minutes. Allow to cool and slice. Turn the brownie mixture into the tin and bake in the oven until the surface has set but still feels squidgy underneath. This will take about 20 minutes. Allow to cool and slice.
Healthy brownies recipe
Better for you chocolate brownies A brownie is never healthy, but these ones are better than most! Each serving provides 104 kcal, 2.1g protein, 12.5g carbohydrate (of which 10g sugars), 5g fat (of which 2g saturates), 0.5g fibre and 0.15g salt. 220g/8oz dark cooking chocolate (at least 70% cocoa solids), broken into pieces4 free-range eggs50ml/2fl oz vegetable oil120g/4½oz soft brown sugar1½ tsp almond extract1 tbsp cocoa80g/3oz plain flour1 tsp baking powderpinch salt 220g/8oz dark cooking chocolate (at least 70% cocoa solids), broken into pieces 4 free-range eggs 50ml/2fl oz vegetable oil 120g/4½oz soft brown sugar 1½ tsp almond extract 1 tbsp cocoa 80g/3oz plain flour 1 tsp baking powder pinch salt Method Preheat the oven to 200C/180C Fan/Gas 6.Line the base of a 20cm/8in square cake tin with baking paper.Melt the chocolate in a heatproof bowl placed over a pan of gently simmering water (making sure the base of the bowl is not touching the water). Remove from the heat and set aside.In a large bowl, whisk the eggs, oil, sugar and almond extract with an electric hand-held whisk for 8–10 minutes, or until pale and thick.Sift in the cocoa, flour and baking powder with a pinch of salt. Gently fold in using a large metal spoon.Pour over the melted chocolate and gently fold in until well combined.Spoon into the prepared tin and bake for 20–25 minutes, or until slightly fudgy. When cool, remove from the tin, cut into 4cm squares and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line the base of a 20cm/8in square cake tin with baking paper. Line the base of a 20cm/8in square cake tin with baking paper. Melt the chocolate in a heatproof bowl placed over a pan of gently simmering water (making sure the base of the bowl is not touching the water). Remove from the heat and set aside. Melt the chocolate in a heatproof bowl placed over a pan of gently simmering water (making sure the base of the bowl is not touching the water). Remove from the heat and set aside. In a large bowl, whisk the eggs, oil, sugar and almond extract with an electric hand-held whisk for 8–10 minutes, or until pale and thick. In a large bowl, whisk the eggs, oil, sugar and almond extract with an electric hand-held whisk for 8–10 minutes, or until pale and thick. Sift in the cocoa, flour and baking powder with a pinch of salt. Gently fold in using a large metal spoon. Sift in the cocoa, flour and baking powder with a pinch of salt. Gently fold in using a large metal spoon. Pour over the melted chocolate and gently fold in until well combined. Pour over the melted chocolate and gently fold in until well combined. Spoon into the prepared tin and bake for 20–25 minutes, or until slightly fudgy. When cool, remove from the tin, cut into 4cm squares and serve. Spoon into the prepared tin and bake for 20–25 minutes, or until slightly fudgy. When cool, remove from the tin, cut into 4cm squares and serve.
Chocolate cookies recipe
 These soft, chocolate cookies are so easy to whip up. They can be made vegan or just egg-free. Chilling the dough ensures they don’t spread too much, but you can skip this step. Each cookie provides 86 kcal, 1.5g protein, 13g carbohydrate (of which 7g sugars), 3g fat (of which 2g saturates), 1g fibre and 0.2g salt. 100g/3½oz wholemeal, spelt or plain flour2 tbsp cocoa powder ¼ tsp bicarbonate of soda¼ tsp salt1 very ripe banana (about 100g/3½oz), mashed with a fork85g/3oz honey or golden syrup2 tbsp melted butter or coconut oil½ tsp vanilla extract50g/1¾oz chocolate chunks (milk, dark or white) 100g/3½oz wholemeal, spelt or plain flour 2 tbsp cocoa powder ¼ tsp bicarbonate of soda ¼ tsp salt 1 very ripe banana (about 100g/3½oz), mashed with a fork 85g/3oz honey or golden syrup 2 tbsp melted butter or coconut oil ½ tsp vanilla extract 50g/1¾oz chocolate chunks (milk, dark or white) Method Set a sieve over a large mixing bowl and sift together the flour, cocoa powder, bicarbonate of soda and salt.In a separate bowl, mix together the mashed banana, honey, melted butter and vanilla extract. Stir the banana mixture into the flour mixture until completely combined. Stir in the chocolate chunks. Set the mixture aside in the fridge for up to 30 minutes.Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof baking paper.Use a teaspoon to drop walnut-sized dollops of the cookie dough onto the tray. Allow 2.5cm/1in between the cookies. Bake in the oven for 10 minutes until the cookies are set. Leave to cool slightly for 2 minutes, then transfer to a wire rack to cool completely. Set a sieve over a large mixing bowl and sift together the flour, cocoa powder, bicarbonate of soda and salt. Set a sieve over a large mixing bowl and sift together the flour, cocoa powder, bicarbonate of soda and salt. In a separate bowl, mix together the mashed banana, honey, melted butter and vanilla extract. In a separate bowl, mix together the mashed banana, honey, melted butter and vanilla extract. Stir the banana mixture into the flour mixture until completely combined. Stir in the chocolate chunks. Set the mixture aside in the fridge for up to 30 minutes. Stir the banana mixture into the flour mixture until completely combined. Stir in the chocolate chunks. Set the mixture aside in the fridge for up to 30 minutes. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof baking paper. Preheat the oven to 190C/170C Fan/Gas 5. Line a baking tray with greaseproof baking paper. Use a teaspoon to drop walnut-sized dollops of the cookie dough onto the tray. Allow 2.5cm/1in between the cookies. Bake in the oven for 10 minutes until the cookies are set. Leave to cool slightly for 2 minutes, then transfer to a wire rack to cool completely. Use a teaspoon to drop walnut-sized dollops of the cookie dough onto the tray. Allow 2.5cm/1in between the cookies. Bake in the oven for 10 minutes until the cookies are set. Leave to cool slightly for 2 minutes, then transfer to a wire rack to cool completely.
Frozen banana and peanut bark recipe
 One of the best ways to eat bananas is to freeze them. This recipe shows you how to make this bark that can be enjoyed without very much work. With layers of frozen banana slices, peanut butter and melted chocolate, it is perfect to eat in slices or broken up and used as a topping for ice cream. 3 bananas, peeled and sliced into rounds300g/10½oz milk or dark chocolate, broken into pieces250g/9oz smooth peanut butter 150g/5½oz salted peanuts, roughly chopped good pinch rock salt 3 bananas, peeled and sliced into rounds 300g/10½oz milk or dark chocolate, broken into pieces 250g/9oz smooth peanut butter 150g/5½oz salted peanuts, roughly chopped good pinch rock salt Method Line a baking tray with greaseproof baking paper. Evenly layer the banana all over the tray, making sure the slices are tightly packed. Pop into the freezer and leave for a few hours until firm.Melt the chocolate in a microwave-safe bowl in the microwave or in a heatproof bowl set over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Take the baking tray out of the freezer and spread the peanut butter evenly over the top of the banana. Spread the melted chocolate evenly over the layer of peanut butter. Sprinkle over the peanuts, then sprinkle over the salt. Pop into the freezer and leave for a couple of hours. Remove from the freezer, leave to soften slightly then cut into bite size chunks. Line a baking tray with greaseproof baking paper. Line a baking tray with greaseproof baking paper. Evenly layer the banana all over the tray, making sure the slices are tightly packed. Pop into the freezer and leave for a few hours until firm. Evenly layer the banana all over the tray, making sure the slices are tightly packed. Pop into the freezer and leave for a few hours until firm. Melt the chocolate in a microwave-safe bowl in the microwave or in a heatproof bowl set over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Melt the chocolate in a microwave-safe bowl in the microwave or in a heatproof bowl set over a saucepan of gently simmering water, making sure that the base of the bowl does not touch the water. Take the baking tray out of the freezer and spread the peanut butter evenly over the top of the banana. Take the baking tray out of the freezer and spread the peanut butter evenly over the top of the banana. Spread the melted chocolate evenly over the layer of peanut butter. Sprinkle over the peanuts, then sprinkle over the salt. Spread the melted chocolate evenly over the layer of peanut butter. Sprinkle over the peanuts, then sprinkle over the salt. Pop into the freezer and leave for a couple of hours. Remove from the freezer, leave to soften slightly then cut into bite size chunks. Pop into the freezer and leave for a couple of hours. Remove from the freezer, leave to soften slightly then cut into bite size chunks. Recipe tips You can use any fruit in place of the bananas. Whatever needs using up!
Blueberry skyr muffins recipe
 Skyr is an Icelandic cultured dairy product similar to Greek yoghurt. It goes really well with honey and vanilla in these blueberry skyr muffins. 240g/8½oz plain flour1 tsp baking powder½ tsp bicarbonate of soda100g/3½oz caster sugar100g/3½oz butter, melted150g/5½oz natural skyr, Greek yoghurt or any other natural yoghurt2 free-range eggs, lightly beaten2 tbsp milk50ml/2fl oz honey1 tsp vanilla extract150g/5½oz blueberries2 tbsp granulated or demerara sugar, for sprinklingsalt 240g/8½oz plain flour 1 tsp baking powder ½ tsp bicarbonate of soda 100g/3½oz caster sugar 100g/3½oz butter, melted 150g/5½oz natural skyr, Greek yoghurt or any other natural yoghurt 2 free-range eggs, lightly beaten 2 tbsp milk 50ml/2fl oz honey 1 tsp vanilla extract 150g/5½oz blueberries 2 tbsp granulated or demerara sugar, for sprinkling salt Method Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole deep muffin tin with paper muffin cases.Mix the flour, baking powder, bicarbonate of soda and caster sugar together in a large bowl and add a generous pinch of salt. In a separate bowl, mix the melted butter, skyr, eggs, milk, honey and vanilla, then add to the dry ingredients along with the blueberries. Mix until just combined – don’t overmix.Spoon the mixture into the muffin cases – they will be very full. Sprinkle granulated or demerara sugar over the muffins and bake for around 20 minutes, until well risen and deeply coloured. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole deep muffin tin with paper muffin cases. Preheat the oven to 200C/180C Fan/Gas 6 and line a 12-hole deep muffin tin with paper muffin cases. Mix the flour, baking powder, bicarbonate of soda and caster sugar together in a large bowl and add a generous pinch of salt. Mix the flour, baking powder, bicarbonate of soda and caster sugar together in a large bowl and add a generous pinch of salt. In a separate bowl, mix the melted butter, skyr, eggs, milk, honey and vanilla, then add to the dry ingredients along with the blueberries. Mix until just combined – don’t overmix. In a separate bowl, mix the melted butter, skyr, eggs, milk, honey and vanilla, then add to the dry ingredients along with the blueberries. Mix until just combined – don’t overmix. Spoon the mixture into the muffin cases – they will be very full. Sprinkle granulated or demerara sugar over the muffins and bake for around 20 minutes, until well risen and deeply coloured. Spoon the mixture into the muffin cases – they will be very full. Sprinkle granulated or demerara sugar over the muffins and bake for around 20 minutes, until well risen and deeply coloured.
Rhubarb and apple Easter torta recipe
 This easy gluten-free rhubarb and apple torta is the perfect pudding for an Easter celebration. For this recipe you will need a 25cm/10in wide and 8cm/4in high baking dish. 250g/9oz mascarpone cheese4 tbsp runny honey 250g/9oz mascarpone cheese 4 tbsp runny honey 700g/1lb 9oz rhubarb, cut into 3cm/1¼in cubes700g/1lb 9oz Cox's apples, peeled, cored and sliced100g/3½oz soft brown sugar3 free-range eggs200g/7oz caster sugar200g/7oz unsalted butter, softened200g/7oz ground almonds50g/1¾oz flaked almonds, to decorate 700g/1lb 9oz rhubarb, cut into 3cm/1¼in cubes 700g/1lb 9oz Cox's apples, peeled, cored and sliced 100g/3½oz soft brown sugar 3 free-range eggs 200g/7oz caster sugar 200g/7oz unsalted butter, softened 200g/7oz ground almonds 50g/1¾oz flaked almonds, to decorate Method For the mascarpone cream, mix the mascarpone and honey together and place in the fridge until ready to use.For the torta, preheat the oven to 180C/160C Fan/Gas 4.Put the rhubarb and apples in a large saucepan along with the brown sugar. Cook over a low heat until soft.Put the eggs and caster sugar in a bowl and beat until fluffy. Beat in the butter and ground almonds to form a smooth paste.Put the rhubarb and apples in a baking dish approximately 25cm/10in wide and 8cm/4in high and spread the almond mixture on top. Decorate the top with the flaked almonds and bake for about 40 minutes until golden brown.Serve hot with a dollop of the mascarpone cream. For the mascarpone cream, mix the mascarpone and honey together and place in the fridge until ready to use. For the mascarpone cream, mix the mascarpone and honey together and place in the fridge until ready to use. For the torta, preheat the oven to 180C/160C Fan/Gas 4. For the torta, preheat the oven to 180C/160C Fan/Gas 4. Put the rhubarb and apples in a large saucepan along with the brown sugar. Cook over a low heat until soft. Put the rhubarb and apples in a large saucepan along with the brown sugar. Cook over a low heat until soft. Put the eggs and caster sugar in a bowl and beat until fluffy. Beat in the butter and ground almonds to form a smooth paste. Put the eggs and caster sugar in a bowl and beat until fluffy. Beat in the butter and ground almonds to form a smooth paste. Put the rhubarb and apples in a baking dish approximately 25cm/10in wide and 8cm/4in high and spread the almond mixture on top. Put the rhubarb and apples in a baking dish approximately 25cm/10in wide and 8cm/4in high and spread the almond mixture on top. Decorate the top with the flaked almonds and bake for about 40 minutes until golden brown. Decorate the top with the flaked almonds and bake for about 40 minutes until golden brown. Serve hot with a dollop of the mascarpone cream. Serve hot with a dollop of the mascarpone cream. Recipe tips You could try swapping the fruit in the dessert, for example the pears would make an excellent replacement for the apples.
Chocolate pistachio fudge recipe
 If I'm not handing this chocolate fudge straight round at a party or with coffee after dinner, I might keep half in my freezer, and put the other half in a box or two for Christmas presents. Make sure they stay cold, though. 350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped1 x 397g/14oz can condensed milk30g/1oz butterpinch salt150g/5¼oz unsalted pistachios, shells removed 350g/12oz dark chocolate, at least 70 per cent cocoa solids, chopped 1 x 397g/14oz can condensed milk 30g/1oz butter pinch salt 150g/5¼oz unsalted pistachios, shells removed Method Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined.Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces.Add the nuts to the melted chocolate mixture and stir well.Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife.Let the fudge cool, then refrigerate until set.Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this.Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined. Place the chopped chocolate, condensed milk, butter and salt into a heavy-based pan over a low heat and stir until melted and well combined. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces. Place the nuts into a freezer bag and bash them with a rolling pin, until broken up into some large and some small pieces. Add the nuts to the melted chocolate mixture and stir well. Add the nuts to the melted chocolate mixture and stir well. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife. Pour the mixture into a 23cm/9in square tray, smoothing the top with a wet palette knife. Let the fudge cool, then refrigerate until set. Let the fudge cool, then refrigerate until set. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this. Cut into small pieces approximately 3cm x 2cm/1¼in x ¾in. Cutting 7 x 7 lines in the tin to give 64 pieces best achieves this. Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away. Once cut, the fudge can be kept in the freezer - there's no need to thaw, just eat straight away.
Easy French onion soup recipe
 Classic and delicious – it's Mary's easy French onion soup. Golden-brown, caramelised onions cooked in a rich beef stock are served with cheesy mustard croûtes. 50g/1¾oz butter1 tbsp olive oil6 large white onions, thinly sliced1½ tbsp caster sugar200ml/7fl oz white wine2 litres/3½ pints pint good rich beef stock3 bay leavessprig rosemarysalt and freshly ground black pepper 50g/1¾oz butter 1 tbsp olive oil 6 large white onions, thinly sliced 1½ tbsp caster sugar 200ml/7fl oz white wine 2 litres/3½ pints pint good rich beef stock 3 bay leaves sprig rosemary salt and freshly ground black pepper ½ thin baguetteDijon mustard25g/1oz gruyère cheese, grated ½ thin baguette Dijon mustard 25g/1oz gruyère cheese, grated Method Melt the butter and oil in a deep saucepan. Add the onion and fry over high heat for few minutes. Cover, lower the heat and simmer for about 10 minutes. Remove the lid, sprinkle in the sugar and some salt and pepper, and fry for a few minutes. Cover, and simmer for at least 15 minutes, or until the onion is tender, golden-brown and caramelised.Add the wine and boil for a few minutes, add the stock and the herbs and cook for another 8–10 minutes.To make the croûtes, slice the baguette, toast one side under the grill. Spread the bread side with mustard and top with grated cheese. Grill until just melted.Remove the herbs, check the seasoning and serve in hot bowls with the cheese croûtes on top. Melt the butter and oil in a deep saucepan. Add the onion and fry over high heat for few minutes. Cover, lower the heat and simmer for about 10 minutes. Melt the butter and oil in a deep saucepan. Add the onion and fry over high heat for few minutes. Cover, lower the heat and simmer for about 10 minutes. Remove the lid, sprinkle in the sugar and some salt and pepper, and fry for a few minutes. Cover, and simmer for at least 15 minutes, or until the onion is tender, golden-brown and caramelised. Remove the lid, sprinkle in the sugar and some salt and pepper, and fry for a few minutes. Cover, and simmer for at least 15 minutes, or until the onion is tender, golden-brown and caramelised. Add the wine and boil for a few minutes, add the stock and the herbs and cook for another 8–10 minutes. Add the wine and boil for a few minutes, add the stock and the herbs and cook for another 8–10 minutes. To make the croûtes, slice the baguette, toast one side under the grill. Spread the bread side with mustard and top with grated cheese. Grill until just melted. To make the croûtes, slice the baguette, toast one side under the grill. Spread the bread side with mustard and top with grated cheese. Grill until just melted. Remove the herbs, check the seasoning and serve in hot bowls with the cheese croûtes on top. Remove the herbs, check the seasoning and serve in hot bowls with the cheese croûtes on top. Recipe tips The soup can be made up to 4 days ahead, and it freezes well. The croûtes can be assembled up to 8 hours ahead – simply grill to serve.