xiaoxl/recipe_data huggingface dataset:
Ajad (Authentic Thai Cucumber Salad)
Category: salad
By Toi

This fresh pickle is the classic accompaniment to many deep-fried and barbequed Thai appetizers and some curries. It's best made a few hours before serving.

Ingredients:
½ cup white vinegar
¼ cup water
4 tablespoons white sugar, or more to taste
1 ½ teaspoons salt
6  cucumbers, peeled and thinly sliced
3  shallots, thinly sliced
2  Thai bird's eye chiles, halved lengthwise

Directions:
Combine vinegar, water, sugar, and salt in a saucepan over medium heat. Bring to a boil and cook until sugar and salt are dissolved, 3 to 5 minutes. Taste and adjust seasoning so the pickling liquid is pleasantly sweet, sour, and lightly salty. Combine cucumbers, shallots, and chile peppers in a large bowl. Cover with pickling liquid. Refrigerate for a few hours to let flavors combine.

Prep time: 10 mins
Cook time: 5 mins
Total time: 4 hrs 15 mins
Yields: 6 servings

Calories: 93.5
Fat: 0.3 g
Saturated fat: 0.1 g
Carbohydrates: 22.9 g
Sugars: 13.9 g
Dietary fiber: 1.6 g
Protein: 2.5 g
Sodium: 590.4 mg
Cucumber Turkey Burgers


Ingredients:
lean ground turkey, cucumber, black pepper, rosemary, thyme, lemon juice

Directions:
Dice cucumber in small sqaures & place in small bowl.
Mix all seasonings and lemon juice into cucumbers.
Pour cucumber mix into bigger bowl and add gound turkey.
Smash & mix together with hands & then form into patties.
You can either use grill or spray frying pan with non-stick oil and heat on low-medium heat.
Cook burgers 4-5 minutes on each side or untill done & eat with favorite bread or buns, we used pumpernickel rolls & it was amazing!
Glorious Garlic Moose Roast


Ingredients:
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Directions:
Add moose roast to crock-pot, sprinkle with onion soup mix and Glorious Garlic or Peppercorn Ranch Seasoning available at www.starlaseasonings.com.
Pour coke all around base of roast.
Cover and cook on low for about 7 or 8 hours.
Remove, and let stand before slicing.
*Also works great with beef, pork, bear, venison and chicken! - See more at: http://www.ilovedip.com/main-courses.html#sthash.D30mlfbe.dpuf.
Quinoa, Couscous, and Farro Salad with Summer Vegetables
Category: salad
By Chrissy Gaynor

This light and delicious salad is packed with protein, vitamins, and fiber. I tried this while visiting a resort in Marco Island and could not wait to recreate it myself. This salad is the perfect dish for a light lunch or a side dish at dinner. Your vegetarian friends will thank you for serving this at any dinner party or BBQ.

Ingredients:
6 ½ cups water, divided
1 cup red quinoa
1 cup pearl (Israeli) couscous
1 cup farro
1  cucumber, seeded and chopped
½  red onion, chopped
1  orange bell pepper, seeded and chopped
1  yellow squash, seeded and chopped
½ cup extra-virgin olive oil
1  lemon, juiced
½ teaspoon kosher salt
1 (6 ounce) container crumbled feta cheese

Directions:
Bring 2 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Bring 1 1/2 cup water and couscous to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until couscous is tender yet firm to the bite, about 10 minutes. Bring 3 cups water and farro to a boil in a separate saucepan. Reduce heat to medium-low, cover, and simmer until farro is tender and water has been absorbed, about 25 minutes. Combine quinoa, couscous, farro, cucumber, red onion, orange bell pepper, and yellow squash together in a bowl. Whisk olive oil, lemon juice, and salt together in a bowl. Pour dressing over grain-vegetable mixture; toss to coat. Sprinkle feta cheese over salad. Refrigerate until chilled, at least 2 hours.

Prep time: 20 mins
Cook time: 30 mins
Total time: 2 hrs 50 mins
Yields: 8 servings

Calories: 423.8
Fat: 20.9 g
Saturated fat: 5.2 g
Carbohydrates: 50.3 g
Sugars: 2 g
Dietary fiber: 3.8 g
Protein: 11.6 g
Cholesterol: 18.9 mg
Sodium: 369.7 mg
Scallop and Snow Pea Stir-Fry


Ingredients:
garlic, fresh ginger, snow peas, reduced-sodium chicken broth, reduced sodium soy sauce, green onions, eggs

Directions:
In a large wok or nonstick frying pan, heat oil over medium-high heat. Add garlic and ginger and cook, stirring, until fragrant, about 30 seconds.
Add scallops and stir to coat with garlic mixture, then cook 1 minute. Mix in snow peas and cook 1 minute.
Stir in broth and soy sauce and cook just until simmering. Sprinkle with green onions and mix with noodles.
Lemony Chicken Soup


Ingredients:
chicken, chicken broth, chicken bouillon cubes, carrots, onion, rice, lemon juice, eggs, oregano

Directions:
Combine broth, boullion, carrots and onions in dutch oven with 5 cups of water and bring to a boil.
Add chicken and rice, reduce heat and simmer for 20 minutes.
Whisk eggs and lemon juice and quickly add to hot soup while stirring so eggs do not cook instantly.
Add oregano and season with salt and pepper if desired.
Coconut Custard Latte


Ingredients:
"milk"

Directions:
Combine ingredients in a 12 oz cup., Mix well.
Carrot Mango Smoothie


Ingredients:
mangoes, carrot juice, vanilla yogurt

Directions:
Combine all ingredients in blender and blend on  high or frape`., Serve in a fun cup or glass with a straw.
Baked Ziti Casserole


Ingredients:
onion, garlic, Italian tomatoes, Italian tomatoes, tomato paste, sugar, oregano, basil, pepper, ziti pasta, parsley, ricotta cheese, mozzarella cheese, parmesan cheese, Egg Beaters egg substitute, parsley, pepper

Directions:
To make sauce:
In a 6-quart pot, saute onion and garlic in liquid butter buds.  Add undrained tomatoes, tomato paste, 1 1/2 cups water, 2 tablespoons parsley, sugar, oregano, basil and pepper.  Mix well.  Mash tomatoes.  Simmer covered but stirring occasionally for 1 hour.
Preheat oven to 350ºF.  Cook ziti as package directs.  Make cheese layer:  In large bowl, combine ricotta, 1 cup mozzarella, 1/4 cup parmesan, egg beaters, parsley, and pepper.  Beat with wooden spoon until blended.
Spoon a little sauce into a 5-quart casserole dish (or 2 9-inch square dishes] that have been sprayed with cooking spray.  Layer 1/3 ziti, cheese mixture, and remaining sauce.  Sprinkle part of the remaining mozzarella on top.  Repeat layers 2 times, ending with mozzarella and 1/4 cup parmesan. Bake uncovered 45 minutes.
Chocolate Orange Truffles


Ingredients:
cashews, almond butter, vanilla extract, orange zest, cocoa powder

Directions:
Place cashews in a food processor and pulse until the texture of coarse sand.
Add almond butter, agave, cocoa powder vanilla and orange zest and pulse until smooth.
Refrigerate for 2-3 hours, until firm.
Remove from fridge and roll into ½ inch balls.
Coat with cocoa powder.
Serve.
Almond Energizer


Ingredients:
bananas, raisins, sesame seeds, nutritional yeast

Directions:
Blend above ingredients in blender., Enjoy!
Cream Cheese Pineapple Pie


Ingredients:
sugar, cornstarch, cream cheese, sugar, salt, eggs, milk, vanilla, pecans

Directions:
Combine sugar, cornstarch and pineapples with juice in a small saucepan., Cook over medium heat, stirring constantly until mixture is thick and clear., Cool and set aside., Preheat oven to 400 degrees F., Blend cream cheese, sugar and salt in a mixing bowl., Add eggs, one at a time, beating after each addition., Blend in milk and vanilla., Note: If mixture looks a little curdled don't worry, it bakes out!, Spread cooled pineapple layer over bottom of pie shell., Pour cream cheese mixture over pineapple., Sprinkle with pecans., Bake pie at 400F for 10 minutes., Reduce heat to 325F and bake for 50 minutes., Cool and refrigerate.
My Quick and Easy Tomato Salad


Ingredients:
tomatoes, dried parsley, Worcestershire sauce

Directions:
In a bowl with tight fitting lid, put the sliced tomato.
Add the zesty italian dressing, the parsley and a splash of worcestershire.
Refrigerate at least 3 hours. The longer it is able to chill before using the better.
Basil-Lemon Pasta


Ingredients:
lemon juice, olive oil, basil, butter, parmesan cheese

Directions:
Cook spaghetti until al dente (about 10-12 minutes.]  Mix lemon juice, olive oil, and basil in separate jar.  Strain noodles and place in a large bowl.  Mix with lemon mixture.  While still hot, mix in butter in order for it to melt with the pasta.  Top with cheese.
To make it more moist, you can add as much of the lemon-oil dressing as you'd like!  Just be sure to add an even amount of both to make the sauce :].
Pork Satay


Ingredients:
water, rice vinegar, rice vinegar, low sodium soy sauce, garlic cloves, red pepper flakes

Directions:
Heat oven to broil.
Whisk together peanut butter, water, vinegar, soy sauce, garlic, and red-pepper flakes in a mixing bowl. Place pork in a separate mixing bowl, add 3 tablespoons of the peanut butter sauce, and toss to combine.
Reserve remaining sauce.
Thread pork onto skewers and broil 4 minutes per side. Place remaining sauce in dipping cups and serve with pork.
West Indian Sweet Potato Soup


Ingredients:
celery ribs, carrots, onion, curry paste, chilies, garlic cloves, sweet potato, bay leaves, fresh thyme sprigs, fresh parsley

Directions:
Sauté celery, carrot and onion in a little vegetable oil until reasonably soft.
Then add curry paste, chillies, garlic, sweet potatoes, bay leaves, thyme and parsley. Mix really well to coat with oil and add stock to cover. Bring to the boil and cook until vegies are tender.
Remove bay leaves and blend, adding a little cream. Taste for seasoning.
Coco-Banana's Thai Green Vegetable Curry


Ingredients:
basil, green chilies, ginger, garlic, coconut milk, onion, lemongrass, broccoli, zucchini, sweet potato, green beans, snow peas

Directions:
In a blender, combine the basil, coriander, chillis, ginger, garlic and coconut milk.
You may need to add 1/2 cup of water, or more coconut milk if you want it very creamy.
Blend until very smooth.
In a pan, combine onion and sweet potato with the herb/coconut mixture.
Bring to a boil and simmer until the sweet potato has softened a little.
Add the zucchini baby corn, and cook for 10 minutes.
Add the broccoli, green beans and snow peas and season to taste.
Cook until the greens are bright green (about 4 minutes].
Serve over rice.
Marguerite D'anjou Pear Cake


Ingredients:
pears, lemon, brandy, unsalted butter, all-purpose flour, all-purpose flour, baking powder, sugar, sugar

Directions:
Preheat oven to 350Ëš Fahrenheit. Line the bottom of a 9"-round springform pan with parchment paper, then grease the bottom and sides of the pan. Set on a baking sheet and set aside.
In a large bowl, stir together the pear chunks, lemon zest and juice and brandy. Set aside.
Over medium heat in a large saucepan, melt the butter, being careful not to let it brown. Remove from the heat and stir in the flour, baking powder and sugar. Gradually stir in the egg whites (or two whole eggs]. Fold in the pears and any accumulated juices then pour batter in the prepared cake tin. Bake in the middle of the oven for 50 minutes, or until a cake tester comes out clean.
Cool the cake in its tin for a few minutes, then turn out and serve warm.
Healthy Whole Wheat Bread Machine Buns
Category: bread
By L Perdue

You don't have to feel guilty when eating these healthy, whole wheat buns prepared in a bread machine.

Ingredients:
1 ¼ cups warm water
1  egg
1 ½ tablespoons olive oil
3 tablespoons honey
1 tablespoon molasses
2 tablespoons chia seeds
3 ¾ cups whole wheat flour
1 ½ teaspoons salt
3 teaspoons active dry yeast
cooking spray
1 tablespoon butter, melted, or more as needed

Directions:
Place warm water, egg, olive oil, honey, molasses, chia seeds, whole wheat flour, salt, and yeast into a bread machine, in the order listed by the manufacturer. Run Dough cycle. Remove dough from the machine after the cycle is done, about 1 hour 30 minutes. Spray a baking sheet with nonstick cooking spray. Form dough into 12 buns and arrange on the baking sheet. Let rise until doubled in size, about 55 minutes. Preheat the oven to 400 degrees F (200 degrees C). Bake in the preheated oven until buns are golden brown, about 14 minutes. Let cool for 10 minutes before transferring to a wire rack. Brush with melted butter.

Prep time: 10 mins
Cook time: 15 mins
Total time: 3 hrs
Yields: 12 buns

Calories: 188.3
Fat: 4.3 g
Saturated fat: 1.1 g
Carbohydrates: 34 g
Sugars: 5.4 g
Dietary fiber: 5.5 g
Protein: 6.3 g
Cholesterol: 16.2 mg
Sodium: 306.9 mg
White Bean, Rosemary and Sun-Dried Tomato Spread


Ingredients:
cannellini beans, fresh rosemary, garlic clove, lemon zest, fresh lemon juice, extra virgin olive oil, sun-dried tomatoes, fresh ground black pepper

Directions:
Place all ingredients except pepper in a food processor (I use a mini chopper for this]. Blend until it is pureed. Add pepper to taste.
Chill at least 30 minutes and up to a day and serve with cut up vegetables or pita chips.
Two tablespoons per serving = 1 point.
Dirty Martini
Category: drinks
By SCOTT HOLLERN

This is a Martini for olive lovers. It can be served on the rocks, or chilled.

Ingredients:
6 fluid ounces vodka
1 dash dry vermouth
1 fluid ounce brine from olive jar
4  stuffed green olives

Directions:
In a mixing glass, combine vodka, dry vermouth, brine and olives. Pour into a glass over ice. Either drink on the rocks, or strain into a chilled cocktail glass.

Prep time: 1 min
Total time: 1 min
Yields: 1 serving

Calories: 413.7
Fat: 2.8 g
Saturated fat: 0.4 g
Carbohydrates: 0.6 g
Sugars: 0.2 g
Dietary fiber: 0.3 g
Protein: 0.4 g
Cholesterol: 0 mg
Sodium: 538.4 mg
Homemade Vanilla Extract
Category: everyday-cooking
By RE_BEKAH

Homemade vanilla extract! What could be better and cheaper! I use Madagascar vanilla beans.

Ingredients:
10  vanilla beans, split lengthwise
1 liter vodka

Directions:
Place the vanilla beans in the bottle of vodka and seal. Store in a cool, dark area such as a kitchen cabinet for 3 weeks, shaking the bottle every week. Three weeks is the minimum, store it 6 months for the best flavor. After using, replace with more vodka. The same beans will continue to flavor the vanilla for up to a year.

Prep time: 5 mins
Total time: 3 weeks
Yields: 1 teaspoon servings

Calories: 13.6
Carbohydrates: 0.7 g
Sugars: 0.7 g
Clam Fritters


Ingredients:
quahogs, clam, all-purpose flour, baking powder, salt, pepper, eggs

Directions:
Drain clams, reserving the juice.  Coarsely chop clams (I run them through the grinder].
Sift together flour, baking powder, salt and pepper.  Stir into chopped clams with combined clam juice and eggs.
Drop by tablespoonfuls into a little hot fat or salad oil in skillet (I use a deep-fat fryer] and fry until golden brown on both sides.  Drain on paper towels.
Charbroiled Oysters from Dragos


Ingredients:
butter, garlic, fresh ground black pepper, parmesan cheese, pecorino romano cheese, parsley

Directions:
Heat the grill to med-high., Melt butter with garlic and pepper in a large skillet., Mix Parmagiano and Romano cheeses in a small bowl., Spoon some of the melted butter mixture onto each oyster., Add a pinch of the combined cheese to each oyster, add a pinch of parsley., Place oysters on the grill., Grill oysters until they are hot, bubbly and puffed, about 8 minutes.
Bok Choy With Hot Bacon Sauce


Ingredients:
sugar, vinegar, Worcestershire sauce, chili sauce, bacon, bok choy

Directions:
Fry bacon in a large pan over medium high heat. Remove from pan, crumble and drain grease from pan.
Combine sugar, vinegar, Worcestershire sauce, chili sauce and bacon in the same pan and simmer for about 5 minutes.
Heat oil in a wok or large skillet.
Add bok choy and stir-fry until crisp-tender. (To save calories, you may omit this step and steam the bok choy.].
Spoon warm sauce over it when ready to serve.
Last Minute Jambalaya


Ingredients:
ground cumin, garlic powder, onion powder, cayenne pepper, turkey kielbasa, low-sodium tomato sauce, low sodium chicken broth, zucchini, chicken breasts, salt

Directions:
Place a dry wok on high heat. After 60 seconds, add the oil; 15 seconds later, add the rice and spices.
Stir fry the rice until it becomes more opaque and browns slightly -- about 3 minutes.
Lift off the heat, add the soy chorizo and white wine. Stir to combine and set back onto the heat for 90 seconds, stirring occasionally.
Add in the kielbasa; this, like the soy chorizo, is a heat and eat product, so it does not require any serious cooking/browning time.  Toss for another 90 seconds.
Add the tomato sauce, broth, and zucchini.  Stir to combine and bring to a low boil, 5-7 minutes.
Add the chicken breast and salt, to taste.  Stir, cover, and simmer on low for 45 minutes.
Southern Shrimp Salad


Ingredients:
shrimp, white rice, onion, green olives, fresh ground black pepper, mayonnaise, paprika, lemon wedge, tomatoes

Directions:
Bring 4 cups of water to a boil.Tie shrimp boil in a cheesecloth and add shrimp boil sachet to boiling water. Add shrimp and boil for 4 minutes.
Drain shrimp and reserve shrimp boil water. Chop shrimp into bite size chunks and place on paper towels to cool.
In the reserved shrimp boil water, add the rice, and cook until tender for 15 to 20 minutes.
Drain rice in colander and allow to cool. Add onion, olives, and pepper to rice, and stir in the mayonnaise.
Add the cooled dry shrimp to the mixture and blend well.
Sprinkle with paprika and garnish with lemon and tomato wedges.
Orange, Poppy Seed, and Butternut Squash Coffee Cake
Category: desserts
By Kim

I came up with this coffee cake as a way to use up some leftover butternut squash puree. The cake itself is light, fluffy, and moist, with a crispy streusel topping providing a nice contrast. The flavor combo of the squash with the orange, poppy seeds, and spices turned out deliciously. Enjoy slightly warm, or at room temp. May even taste better the next day.

Ingredients:
½ cup all-purpose flour
½ cup firmly packed brown sugar
¾ teaspoon ground cinnamon
1 pinch salt
1 pinch ground cloves
1 pinch ground nutmeg
6 tablespoons cold unsalted butter, cut into cubes
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup white sugar
½ cup unsalted butter, softened
2 large eggs, at room temperature
1 cup mashed, cooked butternut squash
¼ cup freshly squeezed orange juice
1 ½ tablespoons grated orange zest
1 teaspoon vanilla extract
½ cup buttermilk, at room temperature
1 tablespoon poppy seeds

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with removable bottom. Mix flour, brown sugar, cinnamon, salt, cloves, and nutmeg together in a bowl until well combined. Cut in butter until streusel forms coarse, large crumbs. Set aside. Whisk flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until combined. Set aside. Cream sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Mix butternut squash, orange juice, orange zest, and vanilla extract until combined. Mix in 1/2 of the dry ingredients until just combined. Pour in buttermilk, mixing until just combined. Stir in remaining dry ingredients until just incorporated. Fold in poppy seeds. Pour batter into the prepared pan and spread into an even layer. Sprinkle streusel mixture evenly over the top of the batter. Set springform onto a baking sheet, and place into the preheated oven. Bake until a toothpick inserted into the center of the cake comes out clean, 55 to 60 minutes. Remove from oven and cool for 20 minutes before removing the sides of the pan. Serve slightly warm, or cool to room temperature.

Prep time: 25 mins
Cook time: 55 mins
Total time: 1 hr 40 mins
Yields: 1 9-inch cake

Calories: 407.7
Fat: 18 g
Saturated fat: 10.7 g
Carbohydrates: 57.4 g
Sugars: 32.2 g
Dietary fiber: 1.4 g
Protein: 5.3 g
Cholesterol: 80.4 mg
Sodium: 325.8 mg
Blueberry Muffins I
Category: bread
By Jenn Hall

Great muffins made with fresh or frozen blueberries.

Ingredients:
2 cups all-purpose flour
½ cup white sugar
3 teaspoons baking powder
½ teaspoon salt
¾ cup milk
⅓ cup vegetable oil
1  egg
1 cup fresh blueberries
1 teaspoon grated lemon zest

Directions:
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, sugar, baking powder, blueberries, grated lemon zest and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full.  Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.

Yields: 1 dozen

Calories: 183.3
Fat: 7.1 g
Saturated fat: 1.1 g
Carbohydrates: 27.1 g
Sugars: 10.3 g
Dietary fiber: 0.9 g
Protein: 3.3 g
Cholesterol: 16.7 mg
Sodium: 231.4 mg
Homemade Egg Noodles


Ingredients:
all-purpose flour, salt, eggs, milk, butter

Directions:
In a large bowl, stir together the flour and salt.  Add the beaten egg, milk, and butter.  Knead dough until smooth, about 5 minutes.  Let rest in a covered bowl for 10 minutes.
On a flour surface, roll out to 1/8 or 1/4 inch thickness.  Cut into desired lengths and shapes.
Allow to air dry before cooking.
To cook fresh pasta, In a large pot with boiling salted water cook until al dente.  About 3-5 minutes.
Cream Puffs With Custard Filling


Ingredients:
water, margarine, eggs, margarine, cornstarch, sugar, salt, milk, vanilla

Directions:
For creampuffs: heat the water and margarine to boiling in a saucepan.  Stir in all at once the sifted flour.
Stir constantly with a wooden spoon until mixture leaves pan and forms into a ball (about 1 minute].   Remove from heat; cool.
Beat in the eggs, one at a time, beating until smooth after each addition.  Beat mixture until smooth and velvety.
Drop from teaspoonfuls onto lightly greased cookie sheet.  Bake about 15 minutes in 425 degree oven then reduce heat to 350 degrees and bake for 10-15 minutes more.
Remove from oven, gut gash to allow steam to escape (I guess in the middle so you can fill them].  Fill with custard filling.
For custard filling: melt margarine in a saucepan.  Blend in cornstarch, sugar and salt.  Gradually add milk.  Heat to boiling over direct heat.  Stir mixture into slightly beaten egg yolks.
Return to heat and cook 2 minutes, stirring constantly.  Add vanilla.  Cool thoroughly.  Makes 2 cups.
Hawaiian Plantation Iced Tea


Ingredients:
boiling water, cold water, fresh pineapple

Directions:
Pour the barely boiling hot water into a large pitcher, and add the tea bags. Steep the tea 2 to 4 minutes.
Remove the tea bags, and pour in the ice water.
Pour in the pineapple juice.
Refrigerate until thoroughly chilled, about 1 1/2 hours.
Pour the tea over ice, garnish with pineapple spears, and serve.
Raspberry & Coconut Thumbprint Cookies


Ingredients:
coconut oil, egg, honey, baking powder, raspberries, honey

Directions:
In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined.
In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined.
Slowly add the bowl of wet ingredients to the dry ingredients, mixing as you go, until a sticky dough is formed. Leave to rest for 10 minutes.
Preheat the oven to 160C/320°F.
Add the raspberries and remaining honey to a saucepan and gently heat, over a medium heat, mixing and mashing the raspberries as you go. Once all the raspberries are mashed and well combined with the honey, reduce the heat to a simmer and leave for 5 minutes, stirring occasionally.
Divide the dough mixture into 14 equal parts and roll into balls. Place on a baking tray lined with parchment paper, then flatten each of the balls and use your thumb to make a small hole in the centre.
Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes.
Store in an airtight container and refrigerate (should last for up to 4 days].