ademchaoua/GeneralTextCorpus huggingface dataset:
Mini veggie burgers and salsa recipe
 Try a new vegetarian recipe with these tasty veggie burgers made with vegetarian mince and sweet potato. 100g/3½ vegetarian mince75g/1¾oz cooked, mashed sweet potato1 spring onion, sliced1 slice bread, grated into breadcrumbs1 free-range egg2 tbsp olive oil10 cherry tomatoes, quartered5 basil leaves 100g/3½ vegetarian mince 75g/1¾oz cooked, mashed sweet potato 1 spring onion, sliced 1 slice bread, grated into breadcrumbs 1 free-range egg 2 tbsp olive oil 10 cherry tomatoes, quartered 5 basil leaves Method Preheat the oven to 200C/400F/Gas 6.Mix the mince, sweet potato and spring onion, breadcrumbs and egg together in a bowl until well combined.Divide the mixture into four equal portions, then roll each portion into a ball and gently squash into a burger shape. Put each burger onto a baking tray and drizzle with a little of the oil.Bake in the oven for 18-20 minutes, or until cooked through.To make the salsa, mix the tomatoes, basil and remaining oil in a bowl. Season with freshly ground black pepper.Serve the burgers wth the salsa spooned alongside. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Mix the mince, sweet potato and spring onion, breadcrumbs and egg together in a bowl until well combined. Mix the mince, sweet potato and spring onion, breadcrumbs and egg together in a bowl until well combined. Divide the mixture into four equal portions, then roll each portion into a ball and gently squash into a burger shape. Put each burger onto a baking tray and drizzle with a little of the oil. Divide the mixture into four equal portions, then roll each portion into a ball and gently squash into a burger shape. Put each burger onto a baking tray and drizzle with a little of the oil. Bake in the oven for 18-20 minutes, or until cooked through. Bake in the oven for 18-20 minutes, or until cooked through. To make the salsa, mix the tomatoes, basil and remaining oil in a bowl. Season with freshly ground black pepper. To make the salsa, mix the tomatoes, basil and remaining oil in a bowl. Season with freshly ground black pepper. Serve the burgers wth the salsa spooned alongside. Serve the burgers wth the salsa spooned alongside.
Freezer jam recipe
 There’s no cooking required for this simple jam recipe. Use seasonal or frozen berries to make this at any time of year. 500g/1lb 2oz berries, fresh or defrosted if frozen500g/1lb 2oz jam sugar1 tsp vanilla extract2 tbsp fresh lemon juice 500g/1lb 2oz berries, fresh or defrosted if frozen 500g/1lb 2oz jam sugar 1 tsp vanilla extract 2 tbsp fresh lemon juice Method Roughly crush the fruit in a large bowl, then add the sugar, vanilla and lemon juice and stir well for about 3 minutes until properly combined. Ladle the mixture into a jug, then pour into sterilised jam jars or small freezer-proof containers with lids. Be sure to leave about an inch of space at the top of the jar or container (if using mini jars or containers, you can halve this) for the jam to expand as it freezes. Put the lids on and leave at room temperature for 24 hours.Pop the jam in the freezer until ready to eat. Take it out of the freezer to defrost an hour before you want to use. Roughly crush the fruit in a large bowl, then add the sugar, vanilla and lemon juice and stir well for about 3 minutes until properly combined. Roughly crush the fruit in a large bowl, then add the sugar, vanilla and lemon juice and stir well for about 3 minutes until properly combined. Ladle the mixture into a jug, then pour into sterilised jam jars or small freezer-proof containers with lids. Be sure to leave about an inch of space at the top of the jar or container (if using mini jars or containers, you can halve this) for the jam to expand as it freezes. Put the lids on and leave at room temperature for 24 hours. Ladle the mixture into a jug, then pour into sterilised jam jars or small freezer-proof containers with lids. Be sure to leave about an inch of space at the top of the jar or container (if using mini jars or containers, you can halve this) for the jam to expand as it freezes. Put the lids on and leave at room temperature for 24 hours. Pop the jam in the freezer until ready to eat. Take it out of the freezer to defrost an hour before you want to use. Pop the jam in the freezer until ready to eat. Take it out of the freezer to defrost an hour before you want to use. Recipe tips Once defrosted, store in the fridge and use within 3 weeks. This jam isn't as thick as conventional jam, it's more akin to a compôte.
Braised lentils recipe
 3 tbsp olive oil100g/3½oz brown lentils, rinsed1 bay leaf1 onion, chopped1 fresh red chilli, chopped400g/14oz tinned plum tomatoessalt and freshly ground black pepper 3 tbsp olive oil 100g/3½oz brown lentils, rinsed 1 bay leaf 1 onion, chopped 1 fresh red chilli, chopped 400g/14oz tinned plum tomatoes salt and freshly ground black pepper Method Bring a pot of salted water to the boil and add one tablespoon of the olive oil. Add the lentils and bay leaf and cook for 15 minutes, or until the lentils are tender. Drain well and set aside. Heat the remaining oil in a frying pan and fry the onion for 5-6 minutes, or until the onion is soft and golden. Stir in the chopped chilli and cook for a further 1-2 minutes, then add the drained lentils and the tinned tomatoes with all of their juice. Season with salt and freshly ground black pepper, then lower the heat and allow to simmer gently for ten minutes.Spoon into serving bowls and serve immediately. Bring a pot of salted water to the boil and add one tablespoon of the olive oil. Add the lentils and bay leaf and cook for 15 minutes, or until the lentils are tender. Drain well and set aside. Bring a pot of salted water to the boil and add one tablespoon of the olive oil. Add the lentils and bay leaf and cook for 15 minutes, or until the lentils are tender. Drain well and set aside. Heat the remaining oil in a frying pan and fry the onion for 5-6 minutes, or until the onion is soft and golden. Stir in the chopped chilli and cook for a further 1-2 minutes, then add the drained lentils and the tinned tomatoes with all of their juice. Season with salt and freshly ground black pepper, then lower the heat and allow to simmer gently for ten minutes. Heat the remaining oil in a frying pan and fry the onion for 5-6 minutes, or until the onion is soft and golden. Stir in the chopped chilli and cook for a further 1-2 minutes, then add the drained lentils and the tinned tomatoes with all of their juice. Season with salt and freshly ground black pepper, then lower the heat and allow to simmer gently for ten minutes. Spoon into serving bowls and serve immediately. Spoon into serving bowls and serve immediately.
Piña colada recipe
 The piña colada is the ultimate tiki cocktail, made up of rum, pineapple and coconut. An absolute winning formula. 50ml/2fl oz white or golden rum50ml/2fl oz pineapple juice50ml/2fl oz coconut cream (such as Coco Lopez or Coco Re’al)5ml/1 tsp freshly squeezed lime juice1 dash Angostura bittershandful ice 50ml/2fl oz white or golden rum 50ml/2fl oz pineapple juice 50ml/2fl oz coconut cream (such as Coco Lopez or Coco Re’al) 5ml/1 tsp freshly squeezed lime juice 1 dash Angostura bitters handful ice Method Pour the two rums, the coconut cream, pineapple juice and ice into a blender and blend until smooth.To serve, pour into a cocktail glass and garnish with pineapple leaves and a maraschino cherry. Pour the two rums, the coconut cream, pineapple juice and ice into a blender and blend until smooth. Pour the two rums, the coconut cream, pineapple juice and ice into a blender and blend until smooth. To serve, pour into a cocktail glass and garnish with pineapple leaves and a maraschino cherry. To serve, pour into a cocktail glass and garnish with pineapple leaves and a maraschino cherry. Recipe tips Pineapple wedges or leaves, coconut chips, maraschino cherries and perhaps even a paper umbrella are all fun garnishes for this tropical delight!
Warm sole salad with tomato, avocado and basil recipe
 If you spot some really fresh sole at the fishmongers, grab it for this super-simple warm sole salad, with tomato, avocado and basil. It’s a delicious treat for a light lunch. 2 tbsp semolina 160g/5¾oz small Cornish sole (megrim), plaice or lemon sole fillets, cut in half3–4 tbsp olive oil, for fryingsalt and freshly ground black pepper 2 tbsp semolina 160g/5¾oz small Cornish sole (megrim), plaice or lemon sole fillets, cut in half 3–4 tbsp olive oil, for frying salt and freshly ground black pepper 1 tomato, cut into thin wedges½ romaine or Cos lettuce, leaves torn1 small avocado, peeled, stoned and sliced4 basil leaves, torn 1 tomato, cut into thin wedges ½ romaine or Cos lettuce, leaves torn 1 small avocado, peeled, stoned and sliced 4 basil leaves, torn 3 tbsp sunflower oil1 tbsp mild olive oil1 tbsp red wine vinegar¼ tsp sugar½ tsp salt 3 tbsp sunflower oil 1 tbsp mild olive oil 1 tbsp red wine vinegar ¼ tsp sugar ½ tsp salt Method Put the semolina on a plate. Season the sole fillets with salt and pepper and turn over in the semolina to lightly coat. Heat the olive oil over a moderate heat and shallow fry the sole fillets for a couple of minutes until lightly golden and just cooked through.While the sole is cooking, prepare the salad. Sprinkle the tomato with salt and leave for 2 minutes. Whisk together the ingredients for the dressing. Place the lettuce, avocado, basil and tomato wedges into a salad bowl and mix together. Drizzle over the dressing, then divide between two bowls.Tuck the pieces of warm sole among the salad leaves and serve immediately. Put the semolina on a plate. Season the sole fillets with salt and pepper and turn over in the semolina to lightly coat. Put the semolina on a plate. Season the sole fillets with salt and pepper and turn over in the semolina to lightly coat. Heat the olive oil over a moderate heat and shallow fry the sole fillets for a couple of minutes until lightly golden and just cooked through. Heat the olive oil over a moderate heat and shallow fry the sole fillets for a couple of minutes until lightly golden and just cooked through. While the sole is cooking, prepare the salad. Sprinkle the tomato with salt and leave for 2 minutes. Whisk together the ingredients for the dressing. Place the lettuce, avocado, basil and tomato wedges into a salad bowl and mix together. Drizzle over the dressing, then divide between two bowls. While the sole is cooking, prepare the salad. Sprinkle the tomato with salt and leave for 2 minutes. Whisk together the ingredients for the dressing. Place the lettuce, avocado, basil and tomato wedges into a salad bowl and mix together. Drizzle over the dressing, then divide between two bowls. Tuck the pieces of warm sole among the salad leaves and serve immediately. Tuck the pieces of warm sole among the salad leaves and serve immediately.
Garlic chicken with cucumber recipe
 Ken Hom's garlic chicken and cucumber stir fry is a fantastic way to get a delicious dinner on the table in under half an hour. 450g/1lb boneless chicken breasts, skinned450g/1lb cucumber2 tsp salt1 tbsp groundnut oil1½ tbsp garlic, finely chopped1 tbsp finely chopped spring onions1 tbsp light soy sauce1 tbsp Shaoxing wine or dry sherry2 tsp chilli bean sauce or chilli powder2 tsp sesame oil 450g/1lb boneless chicken breasts, skinned 450g/1lb cucumber 2 tsp salt 1 tbsp groundnut oil 1½ tbsp garlic, finely chopped 1 tbsp finely chopped spring onions 1 tbsp light soy sauce 1 tbsp Shaoxing wine or dry sherry 2 tsp chilli bean sauce or chilli powder 2 tsp sesame oil Method Cut the chicken into 2.5cm/1in cubes and set aside. Peel the cucumber, halve it and remove the seeds with a teaspoon. Then cut it into 2.5cm/1in cubes, sprinkle with salt and put the cucumber into a colander to drain for 20 minutes. (This removes the excess moisture from the cucumber). Next rinse the cucumber cubes in running cold water and blot them dry with kitchen paper.Heat a wok or large frying pan until very hot. Add the oil and when it is very hot and slightly smoking, add the chicken cubes and stir-fry them for a few seconds. Add all the other ingredients except the cucumber and continue to stir-fry for another 2 minutes. Now add the cucumber cubes and keep stir-frying the entire mixture for another 3 minutes. Serve at once. Cut the chicken into 2.5cm/1in cubes and set aside. Cut the chicken into 2.5cm/1in cubes and set aside. Peel the cucumber, halve it and remove the seeds with a teaspoon. Then cut it into 2.5cm/1in cubes, sprinkle with salt and put the cucumber into a colander to drain for 20 minutes. (This removes the excess moisture from the cucumber). Peel the cucumber, halve it and remove the seeds with a teaspoon. Then cut it into 2.5cm/1in cubes, sprinkle with salt and put the cucumber into a colander to drain for 20 minutes. (This removes the excess moisture from the cucumber). Next rinse the cucumber cubes in running cold water and blot them dry with kitchen paper. Next rinse the cucumber cubes in running cold water and blot them dry with kitchen paper. Heat a wok or large frying pan until very hot. Heat a wok or large frying pan until very hot. Add the oil and when it is very hot and slightly smoking, add the chicken cubes and stir-fry them for a few seconds. Add the oil and when it is very hot and slightly smoking, add the chicken cubes and stir-fry them for a few seconds. Add all the other ingredients except the cucumber and continue to stir-fry for another 2 minutes. Add all the other ingredients except the cucumber and continue to stir-fry for another 2 minutes. Now add the cucumber cubes and keep stir-frying the entire mixture for another 3 minutes. Serve at once. Now add the cucumber cubes and keep stir-frying the entire mixture for another 3 minutes. Serve at once.
Beef, asparagus and mangetout stir fry recipe
 Full of flavour and so simple. Substitute green pepper for the asparagus if it's not in season. 150g/5oz scotch beef fillet, sliced thinly20ml/¾fl oz sake20ml/¾fl oz soy sauce1 tsp grated fresh ginger½ tsp soft brown sugar½ garlic clove, finely chopped1 small red chilli, finely chopped110g/4oz asparagus, chopped into thin sticks (julienne)75g/3oz mangetout, chopped into thin sticks (julienne)2 tsp sesame oilsalt and freshly ground black pepper 2 tsp sesame seeds, to serve2 sprigs fresh coriander, to garnish 150g/5oz scotch beef fillet, sliced thinly 20ml/¾fl oz sake 20ml/¾fl oz soy sauce 1 tsp grated fresh ginger ½ tsp soft brown sugar ½ garlic clove, finely chopped 1 small red chilli, finely chopped 110g/4oz asparagus, chopped into thin sticks (julienne) 75g/3oz mangetout, chopped into thin sticks (julienne) 2 tsp sesame oil salt and freshly ground black pepper 2 tsp sesame seeds, to serve 2 sprigs fresh coriander, to garnish Method Place the beef fillet, sake, soy sauce, ginger, sugar, garlic and chilli into a bowl and mix together well. Set aside and marinate for 30 minutes.Heat a wok until hot and add the beef mixture. Stir-fry for two minutes, until the meat is browned all over.Add the asparagus and mangetout and continue to stir-fry for a further 2-3 minutes, until the vegetables are just tender and the beef is cooked through.Add the sesame oil and season, to taste, with salt and freshly ground black pepper.To serve, spoon the stir fry onto two plates and sprinkle each with the sesame seeds and garnish with a sprig of coriander. Place the beef fillet, sake, soy sauce, ginger, sugar, garlic and chilli into a bowl and mix together well. Set aside and marinate for 30 minutes. Place the beef fillet, sake, soy sauce, ginger, sugar, garlic and chilli into a bowl and mix together well. Set aside and marinate for 30 minutes. Heat a wok until hot and add the beef mixture. Stir-fry for two minutes, until the meat is browned all over. Heat a wok until hot and add the beef mixture. Stir-fry for two minutes, until the meat is browned all over. Add the asparagus and mangetout and continue to stir-fry for a further 2-3 minutes, until the vegetables are just tender and the beef is cooked through. Add the asparagus and mangetout and continue to stir-fry for a further 2-3 minutes, until the vegetables are just tender and the beef is cooked through. Add the sesame oil and season, to taste, with salt and freshly ground black pepper. Add the sesame oil and season, to taste, with salt and freshly ground black pepper. To serve, spoon the stir fry onto two plates and sprinkle each with the sesame seeds and garnish with a sprig of coriander. To serve, spoon the stir fry onto two plates and sprinkle each with the sesame seeds and garnish with a sprig of coriander.
Auvergne brunch recipe
 Bleu d'Auvergne cheese, fried eggs, griddled cabbage and caramelised onion. A hearty wintery brunch from the heartland of France. 105g/3½oz unsalted butter 2 tbsp olive oil 1 onion, thinly sliced 1 small potato, diced 4 spring cabbage leaves, taken from the soft inner leaves1 tsp roughly chopped flat-leaf parsleyvegetable oil, for frying3 free-range eggs 30g/1oz Bleu d'Auvergne cheese, sliced30g/1oz Salat Traditional or Salers French cheese 105g/3½oz unsalted butter 2 tbsp olive oil 1 onion, thinly sliced 1 small potato, diced 4 spring cabbage leaves, taken from the soft inner leaves 1 tsp roughly chopped flat-leaf parsley vegetable oil, for frying 3 free-range eggs 30g/1oz Bleu d'Auvergne cheese, sliced 30g/1oz Salat Traditional or Salers French cheese Method Heat a small frying pan over a medium heat and caramelise the sliced onion in 1 tbsp olive oil and 45g/1½oz butter for 15 minutes. In a separate pan, fry the potatoes over a medium heat in 1 tbsp olive oil and 45g/1½oz butter until soft and golden-brown. This should take 8-10 minutes.Heat a griddle pan over a high heat and cook the cabbage leaves for 2 minutes on each side, until wilted and slightly blackened. Add to a bowl with the chopped parsley and set aside.Meanwhile, heat some more vegetable oil in a frying pan and cook the eggs, leaving the yolks runny. Add the remaining 15g/½oz of butter half way through cooking.To serve, carefully lift the eggs onto a serving plate and top with the caramelised onions and potatoes. Garnish with the sliced cheese, cabbage leaves and parsley. Heat a small frying pan over a medium heat and caramelise the sliced onion in 1 tbsp olive oil and 45g/1½oz butter for 15 minutes. Heat a small frying pan over a medium heat and caramelise the sliced onion in 1 tbsp olive oil and 45g/1½oz butter for 15 minutes. In a separate pan, fry the potatoes over a medium heat in 1 tbsp olive oil and 45g/1½oz butter until soft and golden-brown. This should take 8-10 minutes. In a separate pan, fry the potatoes over a medium heat in 1 tbsp olive oil and 45g/1½oz butter until soft and golden-brown. This should take 8-10 minutes. Heat a griddle pan over a high heat and cook the cabbage leaves for 2 minutes on each side, until wilted and slightly blackened. Add to a bowl with the chopped parsley and set aside. Heat a griddle pan over a high heat and cook the cabbage leaves for 2 minutes on each side, until wilted and slightly blackened. Add to a bowl with the chopped parsley and set aside. Meanwhile, heat some more vegetable oil in a frying pan and cook the eggs, leaving the yolks runny. Add the remaining 15g/½oz of butter half way through cooking. Meanwhile, heat some more vegetable oil in a frying pan and cook the eggs, leaving the yolks runny. Add the remaining 15g/½oz of butter half way through cooking. To serve, carefully lift the eggs onto a serving plate and top with the caramelised onions and potatoes. Garnish with the sliced cheese, cabbage leaves and parsley. To serve, carefully lift the eggs onto a serving plate and top with the caramelised onions and potatoes. Garnish with the sliced cheese, cabbage leaves and parsley.
Grilled squid with ginger and black bean dressing recipe
 Chargrilled squid is served in a fresh garlic, ginger and herb sauce for a quick but tasty dinner option. 4 tbsp fermented dried black beans 2 tbsp dry sherry 1 tbsp soy sauce 4 tbsp sesame oil3 garlic cloves, minced2cm/¾in piece fresh root ginger, peeled and minced3 small–medium squid, cleaned, cut in half and scored with a criss cross pattern 4 tbsp fermented dried black beans 2 tbsp dry sherry 1 tbsp soy sauce 4 tbsp sesame oil 3 garlic cloves, minced 2cm/¾in piece fresh root ginger, peeled and minced 3 small–medium squid, cleaned, cut in half and scored with a criss cross pattern ½ cucumber, peeled into ribbons with skin on1 bok choi, cut in half and blanched 3 spring onions, chopped 1 tsp snipped fresh chives 1 tbsp chopped fresh coriander ½ cucumber, peeled into ribbons with skin on 1 bok choi, cut in half and blanched 3 spring onions, chopped 1 tsp snipped fresh chives 1 tbsp chopped fresh coriander Method Soak the black beans in a bowl of boiling water until softened for minimum 1 hour, then drain. Warm the sherry, soy, sesame oil, garlic and ginger in a saucepan. Add the drained soaked beans.Heat a large flat griddle pan, lightly oil. Chargrill the squid for 2 minutes until it curls up. To serve, arrange the cucumber and bok choi on a serving plate. Add the squid, spring onions and herbs to the garlic and ginger mixture and spoon over the cucumber and bok choi. Serve immediately. Soak the black beans in a bowl of boiling water until softened for minimum 1 hour, then drain. Warm the sherry, soy, sesame oil, garlic and ginger in a saucepan. Add the drained soaked beans. Soak the black beans in a bowl of boiling water until softened for minimum 1 hour, then drain. Warm the sherry, soy, sesame oil, garlic and ginger in a saucepan. Add the drained soaked beans. Heat a large flat griddle pan, lightly oil. Chargrill the squid for 2 minutes until it curls up. Heat a large flat griddle pan, lightly oil. Chargrill the squid for 2 minutes until it curls up. To serve, arrange the cucumber and bok choi on a serving plate. Add the squid, spring onions and herbs to the garlic and ginger mixture and spoon over the cucumber and bok choi. Serve immediately. To serve, arrange the cucumber and bok choi on a serving plate. Add the squid, spring onions and herbs to the garlic and ginger mixture and spoon over the cucumber and bok choi. Serve immediately.