ademchaoua/GeneralTextCorpus huggingface dataset:
Butter-poached eggs with spinach recipe
 This great technique of steam-poaching, using the juices from vegetables and a little butter, is easy to adapt to what’s around or in season, and is useful for a fridge-foraging lunch or supper as well as a healthy big breakfast. Each serving provides 457 kcal, 23g protein, 42g carbohydrates (of which 5g sugars), 20g fat (of which 8g saturates), 9g fibre and 1.6g salt. 20g/¾oz butter 1 tsp olive oil 250g/9oz baby spinach 10 cherry tomatoes, halved 2 large free-range eggs½ lemon, juice onlysalt and freshly ground black pepper2 x 100g/3½oz slices wholegrain bread, to serve 20g/¾oz butter 1 tsp olive oil 250g/9oz baby spinach 10 cherry tomatoes, halved 2 large free-range eggs ½ lemon, juice only salt and freshly ground black pepper 2 x 100g/3½oz slices wholegrain bread, to serve Method Melt three-quarters the butter with the oil in a small frying pan over a medium heat. Add the spinach and tomatoes and season. Stir, cover with a lid, turn down the heat and cook for 2–3 minutes, or until the spinach has wilted.Push the vegetables around the edge of the pan into a wide ring with a gap in the middle for the eggs, like a nest.Melt the remaining butter in the centre of the pan and let it mix with some of the juices that have come out of the vegetables. Break the eggs into the middle. Cover and cook until the eggs are done to your liking (3–4 minutes for a runny yolk and 5–6 minutes for firm).Meanwhile, toast the bread on both sides. Season the egg and squeeze over the lemon juice. Serve immediately with the toast. Melt three-quarters the butter with the oil in a small frying pan over a medium heat. Add the spinach and tomatoes and season. Stir, cover with a lid, turn down the heat and cook for 2–3 minutes, or until the spinach has wilted. Melt three-quarters the butter with the oil in a small frying pan over a medium heat. Add the spinach and tomatoes and season. Stir, cover with a lid, turn down the heat and cook for 2–3 minutes, or until the spinach has wilted. Push the vegetables around the edge of the pan into a wide ring with a gap in the middle for the eggs, like a nest. Push the vegetables around the edge of the pan into a wide ring with a gap in the middle for the eggs, like a nest. Melt the remaining butter in the centre of the pan and let it mix with some of the juices that have come out of the vegetables. Break the eggs into the middle. Cover and cook until the eggs are done to your liking (3–4 minutes for a runny yolk and 5–6 minutes for firm). Melt the remaining butter in the centre of the pan and let it mix with some of the juices that have come out of the vegetables. Break the eggs into the middle. Cover and cook until the eggs are done to your liking (3–4 minutes for a runny yolk and 5–6 minutes for firm). Meanwhile, toast the bread on both sides. Meanwhile, toast the bread on both sides. Season the egg and squeeze over the lemon juice. Serve immediately with the toast. Season the egg and squeeze over the lemon juice. Serve immediately with the toast.
Potato gratin, fried egg and spinach recipe
 This 10-minutes-to-table brunch gives leftover potato gratin a tasty new lease of life. Use any type of gratin you have in the fridge. 1 tbsp plain floursalt and freshly ground black peppera thick slice of leftover potato gratin (or dauphinoise)25g/1oz butter 55g/2oz spinach, just washed 1 garlic clove, finely chopped1 eggsplash Worcestershire sauce 1 tbsp plain flour salt and freshly ground black pepper a thick slice of leftover potato gratin (or dauphinoise) 25g/1oz butter 55g/2oz spinach, just washed 1 garlic clove, finely chopped 1 egg splash Worcestershire sauce Method Season the flour with salt and pepper. Lightly dust the gratin in the seasoned flour.Melt half the butter in a frying pan over a medium heat. Add the gratin and cook for 3-4 minutes on each side, until golden brown and hot through, then transfer to a plate.Cook the spinach and garlic in the pan, stirring, for 30-60 seconds, until the spinach has wilted. Spoon on top of the gratin.Melt the remaining butter in the pan, then crack in the egg and fry until it has just set. Place the egg on top of the spinach, splash on the Worcestershire sauce and serve immediately. Season the flour with salt and pepper. Lightly dust the gratin in the seasoned flour. Season the flour with salt and pepper. Lightly dust the gratin in the seasoned flour. Melt half the butter in a frying pan over a medium heat. Add the gratin and cook for 3-4 minutes on each side, until golden brown and hot through, then transfer to a plate. Melt half the butter in a frying pan over a medium heat. Add the gratin and cook for 3-4 minutes on each side, until golden brown and hot through, then transfer to a plate. Cook the spinach and garlic in the pan, stirring, for 30-60 seconds, until the spinach has wilted. Spoon on top of the gratin. Cook the spinach and garlic in the pan, stirring, for 30-60 seconds, until the spinach has wilted. Spoon on top of the gratin. Melt the remaining butter in the pan, then crack in the egg and fry until it has just set. Place the egg on top of the spinach, splash on the Worcestershire sauce and serve immediately. Melt the remaining butter in the pan, then crack in the egg and fry until it has just set. Place the egg on top of the spinach, splash on the Worcestershire sauce and serve immediately.
Baked egg with ham and spinach recipe
 This tasty egg pot is rich in protein, helping you feel fuller for longer. Each pot provides 195 kcal, 18g protein, 12g carbohydrate (of which 1g sugars), 8g fat (of which 2g saturates), 2.5g fibre and 0.95g salt. 25g/1oz slice ham 40g/1½oz baby spinach1 medium free-range egg30g/1oz slice wholemeal or granary bread2g low-fat margarine (optional) 25g/1oz slice ham 40g/1½oz baby spinach 1 medium free-range egg 30g/1oz slice wholemeal or granary bread 2g low-fat margarine (optional) Method Preheat the oven to 180C/160C Fan/Gas 4.Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham. Line a ramekin with the ham. Heat a small saucepan over a medium heat. Add the spinach with a splash of water and cook for 2 minutes, or until wilted. Remove from the heat, squeeze out any excess water and place on top of the ham. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve. Break the egg on top of the spinach. Bake for 10–15 minutes, or until the egg has set. Meanwhile, toast the bread and spread with low-fat margarine, if using, and serve.
Spinach and poached egg on toast recipe
 Start the day right with vibrant green veg and a dippy poached egg on buttered wholemeal toast. 1 tsp olive oil1 large handful spinach1 whole nutmeg, for grating1 free-range eggwhite wine vinegarsea salt and freshly ground black pepper1 slice wholemeal or sourdough bread, toasted 1 tsp olive oil 1 large handful spinach 1 whole nutmeg, for grating 1 free-range egg white wine vinegar sea salt and freshly ground black pepper 1 slice wholemeal or sourdough bread, toasted Method Heat the oil in a pan over a medium heat, add the spinach, a small grating of nutmeg and season with salt and pepper. Pop the lid on and cook on low for 1-2 minutes, until just wilted. Meanwhile, bring a pan of water to a boil and reduce the heat to a simmer. Add a splash of white wine vinegar and gently break the egg in as close to the surface as possible. Cook for 2-3 minutes or until the egg is cooked to your liking. To serve, place the spinach on the toast, top with the egg and season with salt and pepper. Heat the oil in a pan over a medium heat, add the spinach, a small grating of nutmeg and season with salt and pepper. Pop the lid on and cook on low for 1-2 minutes, until just wilted. Heat the oil in a pan over a medium heat, add the spinach, a small grating of nutmeg and season with salt and pepper. Pop the lid on and cook on low for 1-2 minutes, until just wilted. Meanwhile, bring a pan of water to a boil and reduce the heat to a simmer. Add a splash of white wine vinegar and gently break the egg in as close to the surface as possible. Cook for 2-3 minutes or until the egg is cooked to your liking. Meanwhile, bring a pan of water to a boil and reduce the heat to a simmer. Add a splash of white wine vinegar and gently break the egg in as close to the surface as possible. Cook for 2-3 minutes or until the egg is cooked to your liking. To serve, place the spinach on the toast, top with the egg and season with salt and pepper. To serve, place the spinach on the toast, top with the egg and season with salt and pepper.
Guacamole recipe
 Ask any two people and very few will agree how to make guacamole. That's ok! This is an easy guacamole recipe, but you can build on it to suit your tastes. 3 ripe avocadoes, roughly chopped½ red onion, finely choppedhandful coriander, finely chopped1 lime, juice only 1 red chilli, finely chopped (optional) 3 ripe avocadoes, roughly chopped ½ red onion, finely chopped handful coriander, finely chopped 1 lime, juice only 1 red chilli, finely chopped (optional) Method Put the avocado in a wide, flat-bottomed bowl and mash with a fork until almost all the avocado is smooth leaving a few chunkier pieces for texture.Add the onion, coriander and lime juice and season with salt and pepper then mix together. Taste and adjust the seasoning, adding more lime juice if you like. Stir in the chopped red chilli, if using. Serve immediately. Put the avocado in a wide, flat-bottomed bowl and mash with a fork until almost all the avocado is smooth leaving a few chunkier pieces for texture. Put the avocado in a wide, flat-bottomed bowl and mash with a fork until almost all the avocado is smooth leaving a few chunkier pieces for texture. Add the onion, coriander and lime juice and season with salt and pepper then mix together. Taste and adjust the seasoning, adding more lime juice if you like. Stir in the chopped red chilli, if using. Serve immediately. Add the onion, coriander and lime juice and season with salt and pepper then mix together. Taste and adjust the seasoning, adding more lime juice if you like. Stir in the chopped red chilli, if using. Serve immediately.
Avocado and bacon salad recipe
 Try James Martin's super easy salad - avocado will help you on your way to 5-a-day and make you feel fuller for longer. 2 back bacon slices, fat trimmed1 Little Gem lettuce, leaves separated, chopped1 avocado, peeled, stone removed, chopped 2 back bacon slices, fat trimmed 1 Little Gem lettuce, leaves separated, chopped 1 avocado, peeled, stone removed, chopped squeeze of lemon juice 2 tbsp olive oil¼ garlic clove, crushed¼ tsp Dijon mustard squeeze of lemon juice 2 tbsp olive oil ¼ garlic clove, crushed ¼ tsp Dijon mustard 2 thick slices bread, cut into chunks1 tbsp oil 2 thick slices bread, cut into chunks 1 tbsp oil Method Heat a large frying pan and fry the bacon until it is crisp and browned on both sides. When the bacon is cool enough to handle slice into thin pieces, trimming any visible fat off. Put all of the salad ingredients in a bowl and set aside.For the dressing, put all the dressing ingredients in a bowl and combine thoroughly to form a smooth dressing. For the croutons, heat the oil in a frying pan and, when hot, add the bread cubes. Cook 2-3 minutes, or until golden. Add the croutons to the salad bowl and drizzle over the salad dressing. Heat a large frying pan and fry the bacon until it is crisp and browned on both sides. When the bacon is cool enough to handle slice into thin pieces, trimming any visible fat off. Heat a large frying pan and fry the bacon until it is crisp and browned on both sides. When the bacon is cool enough to handle slice into thin pieces, trimming any visible fat off. Put all of the salad ingredients in a bowl and set aside. Put all of the salad ingredients in a bowl and set aside. For the dressing, put all the dressing ingredients in a bowl and combine thoroughly to form a smooth dressing. For the dressing, put all the dressing ingredients in a bowl and combine thoroughly to form a smooth dressing. For the croutons, heat the oil in a frying pan and, when hot, add the bread cubes. Cook 2-3 minutes, or until golden. For the croutons, heat the oil in a frying pan and, when hot, add the bread cubes. Cook 2-3 minutes, or until golden. Add the croutons to the salad bowl and drizzle over the salad dressing. Add the croutons to the salad bowl and drizzle over the salad dressing.
Mango chutney recipe
 Unripe mangoes make a better chutney than ripe ones. I remember my dad saying that their sourness improves the texture and taste of the chutney. 2 tbsp rapeseed or sunflower oil ½ tsp nigella seeds 1 tsp fennel seeds, crushed1 tsp dried chilli flakes 1 tsp ground ginger 3 unripe mangoes (supermarket mangoes are fine), about 200g/7oz each, peeled and cut into small cubes½ tsp salt 50g/1¾oz demerara sugar 4 tbsp white pickling vinegar 2 tbsp rapeseed or sunflower oil ½ tsp nigella seeds 1 tsp fennel seeds, crushed 1 tsp dried chilli flakes 1 tsp ground ginger 3 unripe mangoes (supermarket mangoes are fine), about 200g/7oz each, peeled and cut into small cubes ½ tsp salt 50g/1¾oz demerara sugar 4 tbsp white pickling vinegar Method Heat the oil in a pan over a medium heat. Once hot, add the nigella and fennel seeds. When they start to sizzle, add the chilli flakes and ginger and mix well. Add the diced mangoes and cook for 5 minutes, stirring occasionally. Add the salt, sugar and vinegar and cook for 15 minutes or until the mangoes are tender but not mushy – you may need to cook for a little longer. If you like a smoother chutney, you can mash it with a potato masher. Leave to cool slightly before spooning the chutney into a clean glass jar (see recipe tip). Heat the oil in a pan over a medium heat. Once hot, add the nigella and fennel seeds. When they start to sizzle, add the chilli flakes and ginger and mix well. Heat the oil in a pan over a medium heat. Once hot, add the nigella and fennel seeds. When they start to sizzle, add the chilli flakes and ginger and mix well. Add the diced mangoes and cook for 5 minutes, stirring occasionally. Add the diced mangoes and cook for 5 minutes, stirring occasionally. Add the salt, sugar and vinegar and cook for 15 minutes or until the mangoes are tender but not mushy – you may need to cook for a little longer. If you like a smoother chutney, you can mash it with a potato masher. Add the salt, sugar and vinegar and cook for 15 minutes or until the mangoes are tender but not mushy – you may need to cook for a little longer. If you like a smoother chutney, you can mash it with a potato masher. Leave to cool slightly before spooning the chutney into a clean glass jar (see recipe tip). Leave to cool slightly before spooning the chutney into a clean glass jar (see recipe tip). Recipe tips If you plan to keep the chutney for longer than a few days, you need to use a sterilised jar. To sterilse, you can run it through the dishwasher. Alternatively wash the jars in hot, soapy water, rinse thoroughly, then put them on a baking tray (rim side up). Dry them in an oven at 110C/100C Fan/Gas ¼ for 15 minutes. To sterilise the lids, put them in a small saucepan of boiling water and boil for 10 minutes.
Mango lassi chia pudding recipe
 This mango lassi chia pudding is the perfect grab-and-go breakfast. It’s delicious, nutritious and refreshing – perfect for a hot summer’s morning. 150g/5½oz ripe mango flesh, preferably the Alphonso variety, plus extra slices to serve100g/3½oz natural yoghurt 200ml/7fl oz milk or water2–3 tbsp agave nectar, to taste¼ tsp ground cardamom (optional)4 tbsp chia seedsa few mint leaves, to garnish (optional) 150g/5½oz ripe mango flesh, preferably the Alphonso variety, plus extra slices to serve 100g/3½oz natural yoghurt 200ml/7fl oz milk or water 2–3 tbsp agave nectar, to taste ¼ tsp ground cardamom (optional) 4 tbsp chia seeds a few mint leaves, to garnish (optional) Method Put the mango flesh, yoghurt, milk, agave nectar and ground cardamom (if using) in a blender and blitz until completely smooth.Pour the mixture into a bowl and stir in the chia seeds. Cover and chill overnight, or for at least 8 hours. Serve in glasses or bowls, topped with extra mango slices and some mint leaves, if you like. Put the mango flesh, yoghurt, milk, agave nectar and ground cardamom (if using) in a blender and blitz until completely smooth. Put the mango flesh, yoghurt, milk, agave nectar and ground cardamom (if using) in a blender and blitz until completely smooth. Pour the mixture into a bowl and stir in the chia seeds. Cover and chill overnight, or for at least 8 hours. Serve in glasses or bowls, topped with extra mango slices and some mint leaves, if you like. Pour the mixture into a bowl and stir in the chia seeds. Cover and chill overnight, or for at least 8 hours. Serve in glasses or bowls, topped with extra mango slices and some mint leaves, if you like. Recipe tips Alphonso mangoes are the finest variety – soft, creamy and sweet – and they work especially well in this recipe. If you can’t find them, you can use other mango varieties – just make sure that they’re very ripe. Tinned alphonso mango pulp is readily available year-round but normally contains added sugar syrup, so you won't need the agave nectar. Feel free to use any milk (dairy or otherwise) for this recipe. It's best to use normal natural yoghurt as Greek-style yoghurts are too thick. If you only have Greek yoghurt available, use about 70g/2½oz and mix it with 30ml/1fl oz water to thin it out.
Fresh mango sorbet recipe
 Bring the sunshine in with this easy mango sorbet to tantalise those tastebuds! James Martin's three-ingredient recipe is great, even if you don't have an ice cream maker. Just make sure your mangoes are really ripe. 3 fresh mangoes, peeled, stones removed250g/8¾oz icing sugar, sifted2 lemons, juice only 3 fresh mangoes, peeled, stones removed 250g/8¾oz icing sugar, sifted 2 lemons, juice only Method Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend to a purée.Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer's instructions.Once frozen, remove and place into a container. Cover and store in the freezer until ready to serve. It will keep for a couple of months. Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend to a purée. Roughly chop the mango flesh and place into a food processor with the icing sugar and lemon juice. Blend to a purée. Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer's instructions. Transfer the mixture into an ice cream machine and churn to freeze, according to manufacturer's instructions. Once frozen, remove and place into a container. Cover and store in the freezer until ready to serve. It will keep for a couple of months. Once frozen, remove and place into a container. Cover and store in the freezer until ready to serve. It will keep for a couple of months. Recipe tips If you don't have an ice cream maker, pour the mixture into a plastic freezer box, cover with a lid and freeze for 1 hour. Remove from the freezer and whisk the half-frozen sorbet to break up the ice crystals, and return to the freezer for a further 40 minutes.
Mango salad recipe
 Unripe mangoes pair with a zingy lime and chilli dressing in this vibrant mango salad. Serve with grilled chicken for a delicious lunch or supper. 1 lime, grated zest of ½, juice of whole lime½ tsp dried chilli flakes or 1–2 red fresh chillies, seeds removed, chopped½ tsp sea salt1 tsp honey1 heaped tsp ground black pepper 4 tsp olive oil2 unripe mangoes 6 spring onions, cut into 3cm/1¼in pieces, sliced lengthways1 pointed red pepper, white pith and seeds removed, thinly sliced 20g/¾oz fresh coriander, roughly chopped 30g/1oz unsalted peanuts, toasted and roughly chopped 1 lime, grated zest of ½, juice of whole lime ½ tsp dried chilli flakes or 1–2 red fresh chillies, seeds removed, chopped ½ tsp sea salt 1 tsp honey 1 heaped tsp ground black pepper 4 tsp olive oil 2 unripe mangoes 6 spring onions, cut into 3cm/1¼in pieces, sliced lengthways 1 pointed red pepper, white pith and seeds removed, thinly sliced 20g/¾oz fresh coriander, roughly chopped 30g/1oz unsalted peanuts, toasted and roughly chopped Method Whisk together the lime juice, chillies, salt, honey, black pepper and olive oil. Set aside.Cut off the top and bottom of the mangoes. Peel, then cut the mango away from the flat sides of the pit, keeping the knife close to the pit.Cut the mango into thin strips, about 5cm/2in long; take care, as mangoes can be slippery. Combine the mango, spring onions, red pepper and coriander in a large bowl, add the lime dressing and gently mix until combined. To serve, sprinkle over the roasted peanuts. Whisk together the lime juice, chillies, salt, honey, black pepper and olive oil. Set aside. Whisk together the lime juice, chillies, salt, honey, black pepper and olive oil. Set aside. Cut off the top and bottom of the mangoes. Peel, then cut the mango away from the flat sides of the pit, keeping the knife close to the pit. Cut off the top and bottom of the mangoes. Peel, then cut the mango away from the flat sides of the pit, keeping the knife close to the pit. Cut the mango into thin strips, about 5cm/2in long; take care, as mangoes can be slippery. Cut the mango into thin strips, about 5cm/2in long; take care, as mangoes can be slippery. Combine the mango, spring onions, red pepper and coriander in a large bowl, add the lime dressing and gently mix until combined. Combine the mango, spring onions, red pepper and coriander in a large bowl, add the lime dressing and gently mix until combined. To serve, sprinkle over the roasted peanuts. To serve, sprinkle over the roasted peanuts.