ademchaoua/GeneralTextCorpus huggingface dataset:
Air fryer gnocchi with pesto dip recipe
 Just three ingredients and 20 minutes are all you need to whip up this super-simple gnocchi recipe, perfect for serving as canapés or at a drinks party. You'll need some cocktail sticks and an air fryer for this recipe. 2 x 400g packs fresh gnocchi2 tbsp olive oil160g/5⅔oz mayonnaise3 tsp pestosalt and freshly ground black pepper 2 x 400g packs fresh gnocchi 2 tbsp olive oil 160g/5⅔oz mayonnaise 3 tsp pesto salt and freshly ground black pepper Method Preheat the air fryer to 180C. Toss the gnocchi with the oil in a bowl and season well with salt and pepper. Cook in the air fryer for 20 minutes, turning halfway, until crispy and lightly golden.Meanwhile, mix the mayonnaise and pesto together in a small bowl. Serve alongside the gnocchi with some cocktail sticks to skewer the gnocchi for dipping. Preheat the air fryer to 180C. Toss the gnocchi with the oil in a bowl and season well with salt and pepper. Cook in the air fryer for 20 minutes, turning halfway, until crispy and lightly golden. Preheat the air fryer to 180C. Toss the gnocchi with the oil in a bowl and season well with salt and pepper. Cook in the air fryer for 20 minutes, turning halfway, until crispy and lightly golden. Meanwhile, mix the mayonnaise and pesto together in a small bowl. Serve alongside the gnocchi with some cocktail sticks to skewer the gnocchi for dipping. Meanwhile, mix the mayonnaise and pesto together in a small bowl. Serve alongside the gnocchi with some cocktail sticks to skewer the gnocchi for dipping. Recipe tips The pesto dip can be changed for all kinds of interesting dipping sauces. Cajun mayo, honey sriracha, smoky BBQ or hot honey mustard are just a few easy throw-together dips for these easy party snacks. You can also cook these in a preheated oven at 200C/180C Fan/Gas 6 for 20 minutes, or until golden-brown all over.
Air fryer sausage rolls with black pudding recipe
 Who doesn’t love a sausage roll? Being Irish, I like to sneak some black pudding in there – it takes a sausage roll to an entirely new level. You could skip the black pudding or use chorizo as an alternative. In Ireland we’ve been known to put sausage rolls between bread for a stunning sausage roll sandwich! 300g/10½oz sausagemeat or sausages with skins removed ½ tsp mustard powder½ tsp dried sage ½ tsp dried thyme 100g/3½oz black pudding, casing removed, roughly chopped1 sheet (320g) ready-rolled puff pastry1 free-range egg, beatenyour favourite dipping sauce, to serve 300g/10½oz sausagemeat or sausages with skins removed ½ tsp mustard powder ½ tsp dried sage ½ tsp dried thyme 100g/3½oz black pudding, casing removed, roughly chopped 1 sheet (320g) ready-rolled puff pastry 1 free-range egg, beaten your favourite dipping sauce, to serve Method Using a fork, mix together the sausagemeat, mustard powder, herbs and black pudding. Using your hands, mould the mixture into two long sausage shapes.Cut the pastry in half lengthways. Lay the meat mixture along the centre of each piece of pastry. Brush the edges with beaten egg, then fold the pastry over the filling and crimp the edges with a fork to seal. Cut into sausage rolls, to the size you prefer. Brush over the sausage rolls with beaten egg, then air-fry at 200C for 12–14 minutes until golden brown.Serve hot or cold, with your favourite dipping sauce. Using a fork, mix together the sausagemeat, mustard powder, herbs and black pudding. Using your hands, mould the mixture into two long sausage shapes. Using a fork, mix together the sausagemeat, mustard powder, herbs and black pudding. Using your hands, mould the mixture into two long sausage shapes. Cut the pastry in half lengthways. Cut the pastry in half lengthways. Lay the meat mixture along the centre of each piece of pastry. Lay the meat mixture along the centre of each piece of pastry. Brush the edges with beaten egg, then fold the pastry over the filling and crimp the edges with a fork to seal. Cut into sausage rolls, to the size you prefer. Brush the edges with beaten egg, then fold the pastry over the filling and crimp the edges with a fork to seal. Cut into sausage rolls, to the size you prefer. Brush over the sausage rolls with beaten egg, then air-fry at 200C for 12–14 minutes until golden brown. Brush over the sausage rolls with beaten egg, then air-fry at 200C for 12–14 minutes until golden brown. Serve hot or cold, with your favourite dipping sauce. Serve hot or cold, with your favourite dipping sauce.
Air fryer yoghurt custard toast recipe
 As seen on TikTok, this yoghurt custard toast with raspberries is super quick to make in an air fryer. It's also absolutely delicious! 2 slices brioche1 free-range egg, at room temperature3 tbsp plain yoghurt3 tsp runny honey or maple syrup75g/2¾oz fresh or frozen raspberries or other soft fruit 2 slices brioche 1 free-range egg, at room temperature 3 tbsp plain yoghurt 3 tsp runny honey or maple syrup 75g/2¾oz fresh or frozen raspberries or other soft fruit Method Preheat the air fryer to 175C. Using the back of a spoon, flatten down the centre of the brioche slices to leave a border around the edge.Beat together the egg, yoghurt and 2 teaspoons honey in a small bowl. Spoon the custard into the wells in the brioche and then arrange the fruit on top.Air-fry for 7–8 minutes until the custard has set and the bread is crisp. Drizzle over the remaining honey and serve warm. Preheat the air fryer to 175C. Using the back of a spoon, flatten down the centre of the brioche slices to leave a border around the edge. Preheat the air fryer to 175C. Using the back of a spoon, flatten down the centre of the brioche slices to leave a border around the edge. Beat together the egg, yoghurt and 2 teaspoons honey in a small bowl. Spoon the custard into the wells in the brioche and then arrange the fruit on top. Beat together the egg, yoghurt and 2 teaspoons honey in a small bowl. Spoon the custard into the wells in the brioche and then arrange the fruit on top. Air-fry for 7–8 minutes until the custard has set and the bread is crisp. Drizzle over the remaining honey and serve warm. Air-fry for 7–8 minutes until the custard has set and the bread is crisp. Drizzle over the remaining honey and serve warm. Recipe tips If your air fryer has a deep drawer, lay the bread on a piece of baking paper to make lifting the toast in and out easier. If you don't have an air fryer you can cook these yoghurt custard toasts in the oven preheated to 200C/180C Fan/Gas 6 for 15 minutes.
Mary Berry's scones recipe
Once the scones are cool, they can be frozen. To eat, defrost at room temperature and then reheat in a hot oven for 10 minutes. To refresh stale scones, warm them through in a low oven for a few minutes. They'll be much more enjoyable. Want to know the secret to making good scones? Here are our 6 top tips. 1. It helps to sieve the flour and baking powder together to ensure the rising agent is evenly distributed. If you prefer, you can mix them together using a whisk. 2. Keep the mixture cool by not handling it too much and using fridge-cold milk and eggs. Mary uses softened butter for ease, but it should be just soft enough to squash the pieces easily between your fingers – you don’t want it on the verge of melting. 3. Don’t overwork the dough – once it comes together the less you handle it the better. 4. The dough should be soft and slightly sticky. Too much flour will make your scones heavy, so don’t add a lot of flour when rolling out the dough (you need just enough to stop the dough sticking to your worksurface). 5. When cutting out the scones, the dough should be about 2cm/¾in thick. If you roll it out too thin your scones will be flat; too thick and they are likely to lean to one side when baking. 6. To help scones rise evenly, always cut the scones straight down and up, without twisting the cutter. It helps to rub the cutter in flour first and remove any sticky bits of dough that become attached when cutting. When brushing the tops take care to ensure there are no dribbles down the sides as this will affect the rise. Is it better to make scones with butter or oil? Butter is traditional and adds to the flavour of your finished scones. Also, oils are 100% fat whereas butter is about 80% fat (the remaining 20% is mainly water which creates steam as the scones cook and helps to make them fluffy and light), so using oil will change the texture as well as the flavour of scones. This isn’t necessarily a bad thing, but you can’t use oils and butter interchangeably. Should you chill scone dough before baking? No, there is no need to chill your dough before baking. Should scone dough rest before baking? Not in this recipe, but some recipes use strong bread flour which will require resting because of the higher gluten content.
Healthy smoothie recipe
Healthy berry banana smoothie An easy, dairy-free healthy smoothie you can whizz up in seconds, full of fruit, fibre and healthy fats. Each serving provides 339 kcal, 9g protein, 32g carbohydrates (of which 12g sugars), 18g fat (of which 3g saturates), 7g fibre and 0.1g salt. ½ mug (around 75g/2½oz) frozen mixed berries1 medium, ripe banana 2 tbsp jumbo oats (gluten-free if required)2 heaped tsp no-added-sugar cashew nut butter2 tsp mixed seeds, such as sunflower, pumpkin, sesame and flax1 mug (around 250ml/9fl oz) milk alternative, such as soya or almond ½ mug (around 75g/2½oz) frozen mixed berries 1 medium, ripe banana 2 tbsp jumbo oats (gluten-free if required) 2 heaped tsp no-added-sugar cashew nut butter 2 tsp mixed seeds, such as sunflower, pumpkin, sesame and flax 1 mug (around 250ml/9fl oz) milk alternative, such as soya or almond Method Put all the ingredients in a blender and blend until thick and smooth.Pour into a tall glass and serve. Put all the ingredients in a blender and blend until thick and smooth. Put all the ingredients in a blender and blend until thick and smooth. Pour into a tall glass and serve. Pour into a tall glass and serve.
Smashed avocado on toast recipe
 So simple and delicious, this avocado on toast recipe is perfect when you need a quick and nutritious breakfast or snack. 1 ripe avocado, peeled and de-stoned1 pinch dried chilli flakes ½ small garlic clove, finely grated (optional)½ lime, juice onlysea salt extra virgin olive oil1 slice sourdough, toastedfew sprigs fresh coriander, chopped 1 ripe avocado, peeled and de-stoned 1 pinch dried chilli flakes ½ small garlic clove, finely grated (optional) ½ lime, juice only sea salt extra virgin olive oil 1 slice sourdough, toasted few sprigs fresh coriander, chopped Method Place the avocado in a bowl and add the chilli, garlic, lime juice, salt and a drizzle of extra virgin olive oil. Mash with a fork to the desired consistency. It can be as chunky or smooth as you like.Spread on the toast and garnish with coriander leaves. Place the avocado in a bowl and add the chilli, garlic, lime juice, salt and a drizzle of extra virgin olive oil. Mash with a fork to the desired consistency. It can be as chunky or smooth as you like. Place the avocado in a bowl and add the chilli, garlic, lime juice, salt and a drizzle of extra virgin olive oil. Mash with a fork to the desired consistency. It can be as chunky or smooth as you like. Spread on the toast and garnish with coriander leaves. Spread on the toast and garnish with coriander leaves.
Wholemeal cheese scones recipe
 These simple cheese scones are a doddle to make and full of flavour - great for taking on a picnic. 250g/9oz wholemeal flour 250g/9oz plain flour 2 tsp baking powder ½ tsp salt200g/7oz grated cheddar100g/4oz grated Parmesan, or similar vegetarian hard cheese400ml/14fl oz milk 1 free-range egg, beaten 250g/9oz wholemeal flour 250g/9oz plain flour 2 tsp baking powder ½ tsp salt 200g/7oz grated cheddar 100g/4oz grated Parmesan, or similar vegetarian hard cheese 400ml/14fl oz milk 1 free-range egg, beaten Method Pre-heat the oven to 220C/425F/Gas 7. Line a baking tray with parchment paper.Place both flours, baking powder, salt, cheddar and half the parmesan into a large bowl and mix to combine. Add the milk and bring the ingredients together with your hands or a wooden spoon. The mixture will be sticky at this point.Tip the mixture onto a lightly floured surface. Fold and knead to form a soft dough. Flatten or lightly roll the dough to 2.5cm/1in thick. Dredge a 6cm/2½in cutter in flour to ensure a precise cut and cut out 15 scones. Place them onto the baking tray – you may need to do this in two batches. Brush the tops of the scones with the beaten egg and sprinkle with the remaining parmesan. Cook for 15-17 minutes until the scones are risen and golden-brown. Serve warm with butter. Pre-heat the oven to 220C/425F/Gas 7. Line a baking tray with parchment paper. Pre-heat the oven to 220C/425F/Gas 7. Line a baking tray with parchment paper. Place both flours, baking powder, salt, cheddar and half the parmesan into a large bowl and mix to combine. Add the milk and bring the ingredients together with your hands or a wooden spoon. The mixture will be sticky at this point. Place both flours, baking powder, salt, cheddar and half the parmesan into a large bowl and mix to combine. Add the milk and bring the ingredients together with your hands or a wooden spoon. The mixture will be sticky at this point. Tip the mixture onto a lightly floured surface. Fold and knead to form a soft dough. Tip the mixture onto a lightly floured surface. Fold and knead to form a soft dough. Flatten or lightly roll the dough to 2.5cm/1in thick. Dredge a 6cm/2½in cutter in flour to ensure a precise cut and cut out 15 scones. Place them onto the baking tray – you may need to do this in two batches. Brush the tops of the scones with the beaten egg and sprinkle with the remaining parmesan. Flatten or lightly roll the dough to 2.5cm/1in thick. Dredge a 6cm/2½in cutter in flour to ensure a precise cut and cut out 15 scones. Place them onto the baking tray – you may need to do this in two batches. Brush the tops of the scones with the beaten egg and sprinkle with the remaining parmesan. Cook for 15-17 minutes until the scones are risen and golden-brown. Serve warm with butter. Cook for 15-17 minutes until the scones are risen and golden-brown. Serve warm with butter.
Banana chips recipe
 These crispy, chewy banana chips are great as a snack, or sprinkle them over your morning porridge instead of fresh banana. Our method is oven baked – see our recipe tip below for an air fryer version. 2–3 large, almost ripe bananas, peeled and thinly sliced (3mm/no more than ⅛in thick) on a sharp diagonallight rapeseed, vegetable or sunflower oil1 lemon, juice onlyground cinnamon (optional) 2–3 large, almost ripe bananas, peeled and thinly sliced (3mm/no more than ⅛in thick) on a sharp diagonal light rapeseed, vegetable or sunflower oil 1 lemon, juice only ground cinnamon (optional) Method Preheat the oven to 120C/100C Fan/Gas ½. Line a large baking sheet with baking paper and brush all over very lightly with oil. Put the banana slices into a bowl, drizzle over the lemon juice and gently stir to coat. Lift the banana slices from the juice and place on the baking sheet in a single layer. Sprinkle over a few pinches of cinnamon if you like, then bake for 1 hour.Carefully peel the slices from the paper, turn over and bake for a further 30–40 minutes. The slices should feel dry on both sides – they’ll crisp up some more as they cool.Leave to cool completely before serving or storing in an airtight container. Preheat the oven to 120C/100C Fan/Gas ½. Line a large baking sheet with baking paper and brush all over very lightly with oil. Preheat the oven to 120C/100C Fan/Gas ½. Line a large baking sheet with baking paper and brush all over very lightly with oil. Put the banana slices into a bowl, drizzle over the lemon juice and gently stir to coat. Put the banana slices into a bowl, drizzle over the lemon juice and gently stir to coat. Lift the banana slices from the juice and place on the baking sheet in a single layer. Sprinkle over a few pinches of cinnamon if you like, then bake for 1 hour. Lift the banana slices from the juice and place on the baking sheet in a single layer. Sprinkle over a few pinches of cinnamon if you like, then bake for 1 hour. Carefully peel the slices from the paper, turn over and bake for a further 30–40 minutes. The slices should feel dry on both sides – they’ll crisp up some more as they cool. Carefully peel the slices from the paper, turn over and bake for a further 30–40 minutes. The slices should feel dry on both sides – they’ll crisp up some more as they cool. Leave to cool completely before serving or storing in an airtight container. Leave to cool completely before serving or storing in an airtight container. Recipe tips As a snack for adults, sprinkle with a little salt. To air-fry, coat the banana slices in lemon juice as above. Lightly oil or oil-spray the air fryer basket. Add some banana slices in a single layer, then air-fry at 100C for 20 minutes. Carefully turn and rotate the slices and continue to cook for 5 minutes at a time, removing them as they feel crisp and dried out (remove any that have browned too much even if they don’t feel crisp – they will crisp more as they cool). Repeat until all the banana slices are crisp – this should take no more than 30 minutes.
Lemon school cake recipe
 This simple lemon sheetcake or school cake is ideal for a bake sale or children’s birthday party. In November 2023, this recipe was costed at an average of 54p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard. 225g/8oz butter, softened, plus extra for greasing 225g/8oz caster sugar250g/9oz self-raising flour4 free-range eggs3 tbsp milk2 lemons, finely grated zest and juice pinch salt200g/7oz-300g/10½oz icing sugarmulti-coloured sprinkles, to decorate 225g/8oz butter, softened, plus extra for greasing 225g/8oz caster sugar 250g/9oz self-raising flour 4 free-range eggs 3 tbsp milk 2 lemons, finely grated zest and juice pinch salt 200g/7oz-300g/10½oz icing sugar multi-coloured sprinkles, to decorate Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bottom of a roughly 26x22cm/10½x8½in baking tin.Using an electric whisk, beat together the butter, caster sugar, flour, eggs, milk, lemon zest and salt in a large bowl until smooth and creamy. Spread the mixture in the tin, levelling off the surface with the back of a spoon. Bake for 25–30 minutes until golden and springy. Leave to cool in the tin for a few minutes then carefully remove the paper and leave to cool completely on a wire rack.Mix together the icing sugar and enough lemon juice to make a pourable icing. Spread the icing over the cooled cake, scatter over some sprinkles and leave to set before cutting into squares. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bottom of a roughly 26x22cm/10½x8½in baking tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bottom of a roughly 26x22cm/10½x8½in baking tin. Using an electric whisk, beat together the butter, caster sugar, flour, eggs, milk, lemon zest and salt in a large bowl until smooth and creamy. Using an electric whisk, beat together the butter, caster sugar, flour, eggs, milk, lemon zest and salt in a large bowl until smooth and creamy. Spread the mixture in the tin, levelling off the surface with the back of a spoon. Spread the mixture in the tin, levelling off the surface with the back of a spoon. Bake for 25–30 minutes until golden and springy. Leave to cool in the tin for a few minutes then carefully remove the paper and leave to cool completely on a wire rack. Bake for 25–30 minutes until golden and springy. Leave to cool in the tin for a few minutes then carefully remove the paper and leave to cool completely on a wire rack. Mix together the icing sugar and enough lemon juice to make a pourable icing. Mix together the icing sugar and enough lemon juice to make a pourable icing. Spread the icing over the cooled cake, scatter over some sprinkles and leave to set before cutting into squares. Spread the icing over the cooled cake, scatter over some sprinkles and leave to set before cutting into squares. Recipe tips Any standard brownie tin should work for this cake so don’t worry too much if it’s not exactly the same size as the tin in the recipe. Just check it’s fully cooked before removing from the oven – it should be springy to the touch.
Easy ginger cake recipe
 An easy ginger traybake cake that's sticky, sweet and subtly spiced, but super fluffy and light. It keeps really well and there's something so comforting about a ginger cake. It's the perfect tea-time treat for colder months. 200g/7oz self-raising flour200g/7oz sugar1 tsp ground ginger1 tsp bicarbonate of soda55g/2oz margarine, plus extra for greasing1 free-range egg, beaten2 tbsp golden syrup240ml/9fl oz hot water 200g/7oz self-raising flour 200g/7oz sugar 1 tsp ground ginger 1 tsp bicarbonate of soda 55g/2oz margarine, plus extra for greasing 1 free-range egg, beaten 2 tbsp golden syrup 240ml/9fl oz hot water Method Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 28x18cm/11x7in baking tin with baking paper.Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined. Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 28x18cm/11x7in baking tin with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 28x18cm/11x7in baking tin with baking paper. Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Mix the flour, sugar, ginger and bicarbonate of soda together in a bowl. Using your fingers, rub the margarine in until the mixture resembles breadcrumbs. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined. Add the beaten egg, syrup and hot water and mix well with a wooden spoon until combined. Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Pour the mixture into the prepared tin and bake in the middle of the oven for 35–40 minutes, or until golden-brown and the top is springy to the touch. Leave to cool in the tin. Once cool, cut into squares. Leave to cool in the tin. Once cool, cut into squares. Recipe tips Store ginger cake in an air-tight tin at room temperature. If you need to stack the slices to fit into your tin, separate the layers with baking paper or they will stick together. Add a little extra ginger if you like your ginger cake quite spicy. Not all margarine's are suitable for baking – look for baking spread, or check the label. When measuring golden syrup, dip your spoon into hot water first. This will stop the syrup sticking to the spoon and helps you measure the correct amount.