ademchaoua/GeneralTextCorpus huggingface dataset:
Chargrilled chicken with rosemary and parsley-infused tomatoes recipe
 1 skinless chicken breast 1 tbsp olive oil1 tbsp chopped fresh parsley1 sprig fresh rosemary, choppedsalt and freshly ground black pepper 1 skinless chicken breast 1 tbsp olive oil 1 tbsp chopped fresh parsley 1 sprig fresh rosemary, chopped salt and freshly ground black pepper 1 tbsp olive oil½ onion, sliced1 garlic clove, chopped4 canned plum tomatoes, drained, choppedsalt and freshly ground black pepper1 sprig fresh rosemary, choppedsmall handful chopped fresh parsley 1 tbsp olive oil ½ onion, sliced 1 garlic clove, chopped 4 canned plum tomatoes, drained, chopped salt and freshly ground black pepper 1 sprig fresh rosemary, chopped small handful chopped fresh parsley Method For the chicken, place the chicken breast between two sheets of cling film and flatten to 1cm/½in thick with a rolling pin. Discard the cling film.Drizzle the chicken breast in olive oil, sprinkle with chopped parsley and rosemary and season with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, add the chicken and fry for 2-3 minutes on each side, or until completely cooked through.For the tomatoes, heat the olive oil in a saucepan, add the onion and fry gently until softened but not coloured. Add the garlic and fry for one minute. Add the chopped tomatoes, salt and freshly ground black pepper, rosemary and parsley and simmer for three minutes.To serve, spoon the tomatoes onto a serving plate and top with the chicken breast. For the chicken, place the chicken breast between two sheets of cling film and flatten to 1cm/½in thick with a rolling pin. Discard the cling film. For the chicken, place the chicken breast between two sheets of cling film and flatten to 1cm/½in thick with a rolling pin. Discard the cling film. Drizzle the chicken breast in olive oil, sprinkle with chopped parsley and rosemary and season with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, add the chicken and fry for 2-3 minutes on each side, or until completely cooked through. Drizzle the chicken breast in olive oil, sprinkle with chopped parsley and rosemary and season with salt and freshly ground black pepper. Heat a griddle pan until smoking hot, add the chicken and fry for 2-3 minutes on each side, or until completely cooked through. For the tomatoes, heat the olive oil in a saucepan, add the onion and fry gently until softened but not coloured. Add the garlic and fry for one minute. Add the chopped tomatoes, salt and freshly ground black pepper, rosemary and parsley and simmer for three minutes. For the tomatoes, heat the olive oil in a saucepan, add the onion and fry gently until softened but not coloured. Add the garlic and fry for one minute. Add the chopped tomatoes, salt and freshly ground black pepper, rosemary and parsley and simmer for three minutes. To serve, spoon the tomatoes onto a serving plate and top with the chicken breast. To serve, spoon the tomatoes onto a serving plate and top with the chicken breast.
Penne with spicy roasted pepper sauce recipe
 3 roasted red peppers from a jar, drained2 garlic cloves, choppedpinch dried chilli flakes1 tbsp tomato purée2-3 tbsp olive oilpinch dried oreganodash Tabasco saucesalt and freshly ground black pepper125g/4½oz fresh penne pastagrated pecorino, to servefresh basil leaves, to garnish 3 roasted red peppers from a jar, drained 2 garlic cloves, chopped pinch dried chilli flakes 1 tbsp tomato purée 2-3 tbsp olive oil pinch dried oregano dash Tabasco sauce salt and freshly ground black pepper 125g/4½oz fresh penne pasta grated pecorino, to serve fresh basil leaves, to garnish Method Place the roasted red peppers, garlic, chilli flakes, tomato purée, olive oil, oregano, Tabasco, salt and freshly ground black pepper into a mini blender and blend until almost smooth. Set aside.Cook the pasta according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Add the roasted pepper sauce to the hot pasta and stir well.To serve, spoon into a serving bowl, scatter with grated pecorino and garnish with basil leaves. Place the roasted red peppers, garlic, chilli flakes, tomato purée, olive oil, oregano, Tabasco, salt and freshly ground black pepper into a mini blender and blend until almost smooth. Set aside. Place the roasted red peppers, garlic, chilli flakes, tomato purée, olive oil, oregano, Tabasco, salt and freshly ground black pepper into a mini blender and blend until almost smooth. Set aside. Cook the pasta according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Add the roasted pepper sauce to the hot pasta and stir well. Cook the pasta according to the packet instructions and drain, leaving a little of the cooking liquid in the bottom of the pan. Add the roasted pepper sauce to the hot pasta and stir well. To serve, spoon into a serving bowl, scatter with grated pecorino and garnish with basil leaves. To serve, spoon into a serving bowl, scatter with grated pecorino and garnish with basil leaves.
Turkish delight vodka recipe
 Make an easy gift for Christmas with this two-ingredient recipe – simply choose your favourite type of Turkish delight. Equipment and preparation: You will need a 1 litre/1¾ pint glass jar (such as a Kilner jar) or bottle. 200g/7oz Turkish delight (a mixture of rose and lemon, or just rose if you like the taste) 700ml/1¼ pint vodka 200g/7oz Turkish delight (a mixture of rose and lemon, or just rose if you like the taste) 700ml/1¼ pint vodka Method Rinse the Turkish delight under running water to wash the sugar off (otherwise the liquid goes very cloudy) and pop it into a clean jar. Pour over the vodka, put the lid on and give it a gentle shake. Leave it for at least a week – it needs a bit of time to get that delightful flavour infused. When it’s got the right amount of Turkish delight taste for you, strain the liquid into a jug before pouring back into the jar or into a clean bottle. Seal and store in the fridge. To serve, add some Turkish delight vodka to a glass with crushed ice and top up with soda water and a twist of lemon peel. Alternatively, use it to make a killer martini garnished with a sprinkling of dried rose petals and a twist of lemon peel. Rinse the Turkish delight under running water to wash the sugar off (otherwise the liquid goes very cloudy) and pop it into a clean jar. Pour over the vodka, put the lid on and give it a gentle shake. Rinse the Turkish delight under running water to wash the sugar off (otherwise the liquid goes very cloudy) and pop it into a clean jar. Pour over the vodka, put the lid on and give it a gentle shake. Leave it for at least a week – it needs a bit of time to get that delightful flavour infused. Leave it for at least a week – it needs a bit of time to get that delightful flavour infused. When it’s got the right amount of Turkish delight taste for you, strain the liquid into a jug before pouring back into the jar or into a clean bottle. Seal and store in the fridge. When it’s got the right amount of Turkish delight taste for you, strain the liquid into a jug before pouring back into the jar or into a clean bottle. Seal and store in the fridge. To serve, add some Turkish delight vodka to a glass with crushed ice and top up with soda water and a twist of lemon peel. Alternatively, use it to make a killer martini garnished with a sprinkling of dried rose petals and a twist of lemon peel. To serve, add some Turkish delight vodka to a glass with crushed ice and top up with soda water and a twist of lemon peel. Alternatively, use it to make a killer martini garnished with a sprinkling of dried rose petals and a twist of lemon peel.
Cranberry and orange gin recipe
 Put a festive spin on your gin with this quick and easy recipe, which makes a lovely gift at Christmas. Equipment and preparation: You will need a 1 litre/1¾ pint glass jar (such as a Kilner jar) or bottle. 200g/7oz frozen cranberries200g/7oz caster sugarpeel of 1 orange, thinly sliced500–700ml/¾–1¼ pint gin 200g/7oz frozen cranberries 200g/7oz caster sugar peel of 1 orange, thinly sliced 500–700ml/¾–1¼ pint gin Method Add the cranberries to your glass jar or bottle.Add the sugar, orange and gin and shake until all the sugar dissolves. Shake gently every day for a week. You can either then decant the gin back into clean bottles or leave it a little longer if you want more flavour.To serve, mix with ice, tonic and a twist of lemon for a festive gin and tonic, or add a dash to a glass of prosecco. Add the cranberries to your glass jar or bottle. Add the cranberries to your glass jar or bottle. Add the sugar, orange and gin and shake until all the sugar dissolves. Add the sugar, orange and gin and shake until all the sugar dissolves. Shake gently every day for a week. You can either then decant the gin back into clean bottles or leave it a little longer if you want more flavour. Shake gently every day for a week. You can either then decant the gin back into clean bottles or leave it a little longer if you want more flavour. To serve, mix with ice, tonic and a twist of lemon for a festive gin and tonic, or add a dash to a glass of prosecco. To serve, mix with ice, tonic and a twist of lemon for a festive gin and tonic, or add a dash to a glass of prosecco. Recipe tips To make as presents, fill a 500ml/18fl oz glass bottle about one-third full with cranberries, add 10 teaspoons of sugar and 10 thin strips of orange, then top up with gin.
Chilled pea and mint soup recipe
 A classic refreshing chilled soup with the fresh flavours of summer. Allow plenty of time to get the soup really cold. 1 tbsp olive oil6 large spring onions, washed and sliced2 cloves garlic, peeled and chopped1 rasher streaky bacon, chopped500ml/18fl oz vegetable stock675g/1lb 8oz shelled fresh or frozen peas1 round lettuce, washed and choppedLarge handful of freshly chopped mintSaltFreshly ground white pepper 1 tbsp olive oil 6 large spring onions, washed and sliced 2 cloves garlic, peeled and chopped 1 rasher streaky bacon, chopped 500ml/18fl oz vegetable stock 675g/1lb 8oz shelled fresh or frozen peas 1 round lettuce, washed and chopped Large handful of freshly chopped mint Salt Freshly ground white pepper 4 tbsp lightly thickened double creamFresh mint sprigs 4 tbsp lightly thickened double cream Fresh mint sprigs Method Heat the oil in a large pan. Add the spring onions, garlic, and bacon and gently cook for 5-7 minutes or until the spring onions are soft but not brown.Pour in the stock and bring to the boil. Add the peas, bring back to the boil and reduce to simmering point. Stir in the lettuce and mint. Continue to cook for 2-3 minutes or until the peas are tender.Blend the soup mixture in a liquidiser or hand blender until smooth. Season to taste. If using a liquidiser do not overfill your container and cool the soup mixture slightly before blending. Pour into a large bowl and allow to cool. Cover and chill for four hours or overnight.To serve, spoon the soup into chilled soup bowls. Spoon a tablespoon of the cream into the soup and top with a sprig of mint before serving. Heat the oil in a large pan. Add the spring onions, garlic, and bacon and gently cook for 5-7 minutes or until the spring onions are soft but not brown. Heat the oil in a large pan. Add the spring onions, garlic, and bacon and gently cook for 5-7 minutes or until the spring onions are soft but not brown. Pour in the stock and bring to the boil. Add the peas, bring back to the boil and reduce to simmering point. Stir in the Pour in the stock and bring to the boil. Add the peas, bring back to the boil and reduce to simmering point. Stir in the lettuce and mint. Continue to cook for 2-3 minutes or until the peas are tender. lettuce and mint. Continue to cook for 2-3 minutes or until the peas are tender. Blend the soup mixture in a liquidiser or hand blender until smooth. Season to taste. If using a liquidiser do not overfill your container and cool the soup mixture slightly before blending. Pour into a large bowl and allow to cool. Cover and chill for four hours or overnight. Blend the soup mixture in a liquidiser or hand blender until smooth. Season to taste. If using a liquidiser do not overfill your container and cool the soup mixture slightly before blending. Pour into a large bowl and allow to cool. Cover and chill for four hours or overnight. To serve, spoon the soup into chilled soup bowls. Spoon a tablespoon of the cream into the soup and top with a sprig of mint before serving. To serve, spoon the soup into chilled soup bowls. Spoon a tablespoon of the cream into the soup and top with a sprig of mint before serving.
Fresh tomato and strawberry gazpacho recipe
 Try this twist on gazpacho, the classic Spanish summery chilled soup. Tomatoes and strawberries together might seem suprising, but they are a great match offering a good balance of sweetness and acidity. For this recipe you will need a blender. 600g/1lb 5oz ripe plum tomatoes, cored and chopped250g/9oz strawberries, hulled100g/3½oz cucumber, peeled and chopped½ small red onion, chopped½ small garlic clove, thinly sliced50g/1¾oz stale crusty white bread, torn into small pieces2 tbsp extra virgin olive oil1 tbsp sherry vinegarsea salt and freshly ground black pepper 600g/1lb 5oz ripe plum tomatoes, cored and chopped 250g/9oz strawberries, hulled 100g/3½oz cucumber, peeled and chopped ½ small red onion, chopped ½ small garlic clove, thinly sliced 50g/1¾oz stale crusty white bread, torn into small pieces 2 tbsp extra virgin olive oil 1 tbsp sherry vinegar sea salt and freshly ground black pepper croûtonssmall handful fresh basil leaves, finely shredded croûtons small handful fresh basil leaves, finely shredded Method Put the gazpacho ingredients into a large mixing bowl and season generously with salt and pepper.Using your hands, mix everything together, squeezing out the juices. Cover with clingfilm and chill for at least 1 hour, or overnight.Transfer to a blender and blitz until smooth. You might want to add a little more olive oil or water to get the consistency you prefer.Taste and adjust the seasoning, adding an extra splash of sherry vinegar or a pinch of salt to taste.Serve in bowls and top with croûtons or shredded basil. Alternatively serve in chilled shot glasses. Put the gazpacho ingredients into a large mixing bowl and season generously with salt and pepper. Put the gazpacho ingredients into a large mixing bowl and season generously with salt and pepper. Using your hands, mix everything together, squeezing out the juices. Cover with clingfilm and chill for at least 1 hour, or overnight. Using your hands, mix everything together, squeezing out the juices. Cover with clingfilm and chill for at least 1 hour, or overnight. Transfer to a blender and blitz until smooth. You might want to add a little more olive oil or water to get the consistency you prefer. Transfer to a blender and blitz until smooth. You might want to add a little more olive oil or water to get the consistency you prefer. Taste and adjust the seasoning, adding an extra splash of sherry vinegar or a pinch of salt to taste. Taste and adjust the seasoning, adding an extra splash of sherry vinegar or a pinch of salt to taste. Serve in bowls and top with croûtons or shredded basil. Alternatively serve in chilled shot glasses. Serve in bowls and top with croûtons or shredded basil. Alternatively serve in chilled shot glasses.
Hot and sour prawn broth recipe
 You’ll want to eat this hot and sour soup every night. If you’re feeling hungry, add a serving of ready-to-wok noodles. 75g/3oz frozen raw king prawns 300ml/10½fl oz vegetable stock, made with ½ stock cube1 spring onion, chopped1 red chilli, finely sliced4 button mushrooms, thinly sliced½ lime, juice only1 tbsp fish sauce1 tsp brown sugar (demarara is good)small bunch coriander, leaves picked 75g/3oz frozen raw king prawns 300ml/10½fl oz vegetable stock, made with ½ stock cube 1 spring onion, chopped 1 red chilli, finely sliced 4 button mushrooms, thinly sliced ½ lime, juice only 1 tbsp fish sauce 1 tsp brown sugar (demarara is good) small bunch coriander, leaves picked Method Soak the frozen prawns in a deep bowl of cold water to defrost for 10 minutes.Meanwhile, place the stock in a saucepan and bring to the boil. Add the chilli, mushrooms, lime juice, fish sauce, sugar and the white parts of the spring onion. Bring back to the boil, then reduce the heat and simmer for 1 minute. Drain the prawns and add to the stock. Simmer for another 2 minutes, until the prawns turn pink and are cooked all the way through.Pour the soup into a deep bowl and stir in the green parts of the spring onion and the coriander leaves. Soak the frozen prawns in a deep bowl of cold water to defrost for 10 minutes. Soak the frozen prawns in a deep bowl of cold water to defrost for 10 minutes. Meanwhile, place the stock in a saucepan and bring to the boil. Add the chilli, mushrooms, lime juice, fish sauce, sugar and the white parts of the spring onion. Bring back to the boil, then reduce the heat and simmer for 1 minute. Meanwhile, place the stock in a saucepan and bring to the boil. Add the chilli, mushrooms, lime juice, fish sauce, sugar and the white parts of the spring onion. Bring back to the boil, then reduce the heat and simmer for 1 minute. Drain the prawns and add to the stock. Simmer for another 2 minutes, until the prawns turn pink and are cooked all the way through. Drain the prawns and add to the stock. Simmer for another 2 minutes, until the prawns turn pink and are cooked all the way through. Pour the soup into a deep bowl and stir in the green parts of the spring onion and the coriander leaves. Pour the soup into a deep bowl and stir in the green parts of the spring onion and the coriander leaves.
Wild mushroom soup recipe
 Use a mixture of wild mushrooms to make this luxurious mushroom soup really special. A wonderful starter at a dinner party. 60g/2oz shallots, chopped50g/2oz butter pinch of salt400g/14oz wild mushrooms, trimmed (or 250g/9oz dried mushrooms)570ml/1 pint water 290ml/½ pint chicken stocksalt and freshly ground black pepper, to taste50g/2oz butter 60g/2oz shallots, chopped 50g/2oz butter pinch of salt 400g/14oz wild mushrooms, trimmed (or 250g/9oz dried mushrooms) 570ml/1 pint water 290ml/½ pint chicken stock salt and freshly ground black pepper, to taste 50g/2oz butter 100g/3½oz wild mushrooms, prepared and washed 50-100g/2-3½oz of hazelnuts 100g/3½oz wild mushrooms, prepared and washed 50-100g/2-3½oz of hazelnuts Method Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour.Add the mushrooms and continue to sweat for 5 minutes. Now add the water and chicken stock (replace the chicken stock with water for vegetarians).Bring to the boil and reduce to a simmer. Cook out for 20 minutes.sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering.After 20 minutes, pour the soup into a liquidiser and blend until smooth. Place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the sautéed mushrooms and hazelnuts. Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour. Sweat the shallots in the butter with a pinch of salt for 3 minutes. Do not let them colour. Add the mushrooms and continue to sweat for 5 minutes. Add the mushrooms and continue to sweat for 5 minutes. Now add the water and chicken stock (replace the chicken stock with water for vegetarians). Now add the water and chicken stock (replace the chicken stock with water for vegetarians). Bring to the boil and reduce to a simmer. Cook out for 20 minutes. Bring to the boil and reduce to a simmer. Cook out for 20 minutes. sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering. sauté the garnish mushrooms and hazelnuts in butter while the soup is simmering. After 20 minutes, pour the soup into a liquidiser and blend until smooth. Place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the sautéed mushrooms and hazelnuts. After 20 minutes, pour the soup into a liquidiser and blend until smooth. Place in a saucepan and using a hand blender whisk in the remaining butter. Correct the seasoning and serve garnished with the sautéed mushrooms and hazelnuts.
Crab bhuna recipe
 I didn’t grow up eating crab – some people do, others don’t – but I absolutely love the sweetness, which you can’t really get from any other seafood. This natural sweetness is quite a wonder and it really does work well cooked with the slight crunch of the green beans and the simple spicing, making it a bhuna I cook time and time again. oil, for frying 4 garlic cloves, crushed1 red onions, finely chopped2 red peppers, finely chopped3 mild red chillies, finely chopped1½ tsp salt ½ tsp ground turmeric 3 tsp curry powder 180g/6oz green beans, finely sliced 3 x 145g tins shredded crab meat in brine, drained oil, for frying 4 garlic cloves, crushed 1 red onions, finely chopped 2 red peppers, finely chopped 3 mild red chillies, finely chopped 1½ tsp salt ½ tsp ground turmeric 3 tsp curry powder 180g/6oz green beans, finely sliced 3 x 145g tins shredded crab meat in brine, drained large handful chopped fresh coriander large handful chopped fresh coriander Method Put a large non-stick pan or wok over a high heat. Add a little oil for frying. As soon as the oil is hot, add the garlic and cook until golden. Stir in the red onion, pepper, chilli, salt, turmeric and curry powder. Add a splash of water and the green beans and cook for a few minutes until there is no liquid left. Add the drained crab meat. A bhuna is meant to be dry, so to remove any excess liquid cook with the lid off over a high heat for 10 minutes. Take off the heat, add the chopped coriander and mix through to serve. Put a large non-stick pan or wok over a high heat. Add a little oil for frying. As soon as the oil is hot, add the garlic and cook until golden. Stir in the red onion, pepper, chilli, salt, turmeric and curry powder. Put a large non-stick pan or wok over a high heat. Add a little oil for frying. As soon as the oil is hot, add the garlic and cook until golden. Stir in the red onion, pepper, chilli, salt, turmeric and curry powder. Add a splash of water and the green beans and cook for a few minutes until there is no liquid left. Add the drained crab meat. Add a splash of water and the green beans and cook for a few minutes until there is no liquid left. Add the drained crab meat. A bhuna is meant to be dry, so to remove any excess liquid cook with the lid off over a high heat for 10 minutes. A bhuna is meant to be dry, so to remove any excess liquid cook with the lid off over a high heat for 10 minutes. Take off the heat, add the chopped coriander and mix through to serve. Take off the heat, add the chopped coriander and mix through to serve.