ademchaoua/GeneralTextCorpus huggingface dataset:
Halloumi stuffed mushroom recipe
 Try this easy recipe for mushroom stuffed with halloumi - it makes a great starter or lunch. 1 large Portobello mushroom25g/1oz unsalted butter, choppedsalt and freshly ground black pepper 50g/1¾oz spinach¼ red onion, finely chopped1 garlic clove, finely chopped50g/1¾oz halloumi50g/1¾oz breadcrumbs1 tbsp olive oil 1 large Portobello mushroom 25g/1oz unsalted butter, chopped salt and freshly ground black pepper 50g/1¾oz spinach ¼ red onion, finely chopped 1 garlic clove, finely chopped 50g/1¾oz halloumi 50g/1¾oz breadcrumbs 1 tbsp olive oil Method Preheat the oven to 200C/400F/Gas 6.Place the mushroom onto a baking sheet gill-side up. Place the butter pieces inside the hollow and season with salt and freshly ground black pepper.Place the spinach, onion, garlic, halloumi and breadcrumbs into a food processor and blend to combine.Fill the mushroom hollow with the breadcrumb mixture, drizzle with olive oil then season again with salt and freshly ground black pepper. Place into the oven and bake for 15 minutes, or until the mushroom is cooked through and the stuffing melted and golden.To serve, place the mushroom in the middle of a large warm plate. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the mushroom onto a baking sheet gill-side up. Place the butter pieces inside the hollow and season with salt and freshly ground black pepper. Place the mushroom onto a baking sheet gill-side up. Place the butter pieces inside the hollow and season with salt and freshly ground black pepper. Place the spinach, onion, garlic, halloumi and breadcrumbs into a food processor and blend to combine. Place the spinach, onion, garlic, halloumi and breadcrumbs into a food processor and blend to combine. Fill the mushroom hollow with the breadcrumb mixture, drizzle with olive oil then season again with salt and freshly ground black pepper. Fill the mushroom hollow with the breadcrumb mixture, drizzle with olive oil then season again with salt and freshly ground black pepper. Place into the oven and bake for 15 minutes, or until the mushroom is cooked through and the stuffing melted and golden. Place into the oven and bake for 15 minutes, or until the mushroom is cooked through and the stuffing melted and golden. To serve, place the mushroom in the middle of a large warm plate. To serve, place the mushroom in the middle of a large warm plate.
Harissa and orange marinade recipe
 This Persian-inspired marinade uses rose harissa, honey and orange to create sticky sweet chicken wings with just the right amount of heat. 1 orange, zest and juice of ½1 heaped tbsp rose harissa 2 heaped tbsp clear honey2 garlic cloves, minced1 tbsp garlic oil, to taste4 chicken thighs 1 orange, zest and juice of ½ 1 heaped tbsp rose harissa 2 heaped tbsp clear honey 2 garlic cloves, minced 1 tbsp garlic oil, to taste 4 chicken thighs Method Mix all the ingredients except the chicken together in a large bowl or baking tray. Add the chicken and coat well. Cover and leave in the fridge overnight to marinate.Remove the chicken from the fridge and bring to room temperature.Cook under a hot grill or on a barbecue for 25–30 minutes or until cooked through. Mix all the ingredients except the chicken together in a large bowl or baking tray. Add the chicken and coat well. Cover and leave in the fridge overnight to marinate. Mix all the ingredients except the chicken together in a large bowl or baking tray. Add the chicken and coat well. Cover and leave in the fridge overnight to marinate. Remove the chicken from the fridge and bring to room temperature. Remove the chicken from the fridge and bring to room temperature. Cook under a hot grill or on a barbecue for 25–30 minutes or until cooked through. Cook under a hot grill or on a barbecue for 25–30 minutes or until cooked through.
Homemade chorizo recipe
 Homemade chorizo is easy to make and so much tastier than shop-bought versions. You’ll need a manual sausage machine for this recipe. 1kg/2lb 2oz minced lean pork shoulder200g/7oz pork back fat, diced25g/1oz fine salt1½ tbsp smoked paprika3 garlic cloves, crushed1½ tbsp crushed black peppercorns1½ tbsp fennel seeds25-50ml/1-2fl oz red winenatural sausage skins (available from butchers) 1kg/2lb 2oz minced lean pork shoulder 200g/7oz pork back fat, diced 25g/1oz fine salt 1½ tbsp smoked paprika 3 garlic cloves, crushed 1½ tbsp crushed black peppercorns 1½ tbsp fennel seeds 25-50ml/1-2fl oz red wine natural sausage skins (available from butchers) Method For the chorizo, place all of the ingredients, except the sausage skins, into a bowl and mix until well combined.Press the sausage meat into a manual sausage machine and press down.Place a sausage skin over the end of the nozzle and turn the handle.Turn until the skins are all filled, then remove from the nozzle.Twist the sausage at 30cm/12in intervals to form individual sausages then prick carefully with a toothpick to release any air pockets.Hang in a cool dry place for at least one month, preferably up to three months. For the chorizo, place all of the ingredients, except the sausage skins, into a bowl and mix until well combined. For the chorizo, place all of the ingredients, except the sausage skins, into a bowl and mix until well combined. Press the sausage meat into a manual sausage machine and press down. Press the sausage meat into a manual sausage machine and press down. Place a sausage skin over the end of the nozzle and turn the handle. Place a sausage skin over the end of the nozzle and turn the handle. Turn until the skins are all filled, then remove from the nozzle. Turn until the skins are all filled, then remove from the nozzle. Twist the sausage at 30cm/12in intervals to form individual sausages then prick carefully with a toothpick to release any air pockets. Twist the sausage at 30cm/12in intervals to form individual sausages then prick carefully with a toothpick to release any air pockets. Hang in a cool dry place for at least one month, preferably up to three months. Hang in a cool dry place for at least one month, preferably up to three months.
Kid's apricot tarts recipe
 These easy apricot tarts can be assembled in minutes for a quick dessert. Serve with vanilla ice cream or yoghurt. 12 tinned apricot halves250g/9oz ready-made puff pastry2 tsp apricot jam4 tsp raspberry jam 12 tinned apricot halves 250g/9oz ready-made puff pastry 2 tsp apricot jam 4 tsp raspberry jam Method Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.Pat four apricot halves dry with kitchen paper and set aside. Chop the remaining apricots into small pieces.Sprinkle flour on a work surface and roll the pastry out into a large rectangle. Use a 10cm/4in pastry cutter (or a small bowl) to cut out four circles. Use a 8cm/3in pastry cutter to press down lightly in the middle of each circle, then place on the baking tray.Brush the apricot jam in the smaller circle of each piece of pastry, then top each with an apricot half. Arrange the chopped apricots around the half, ensuring the pastry border is clear.Drizzle over the raspberry jam.Bake in the oven for 10-15 minutes, or until the pastry is risen and golden-brown. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper. Pat four apricot halves dry with kitchen paper and set aside. Chop the remaining apricots into small pieces. Pat four apricot halves dry with kitchen paper and set aside. Chop the remaining apricots into small pieces. Sprinkle flour on a work surface and roll the pastry out into a large rectangle. Use a 10cm/4in pastry cutter (or a small bowl) to cut out four circles. Use a 8cm/3in pastry cutter to press down lightly in the middle of each circle, then place on the baking tray. Sprinkle flour on a work surface and roll the pastry out into a large rectangle. Use a 10cm/4in pastry cutter (or a small bowl) to cut out four circles. Use a 8cm/3in pastry cutter to press down lightly in the middle of each circle, then place on the baking tray. Brush the apricot jam in the smaller circle of each piece of pastry, then top each with an apricot half. Arrange the chopped apricots around the half, ensuring the pastry border is clear. Brush the apricot jam in the smaller circle of each piece of pastry, then top each with an apricot half. Arrange the chopped apricots around the half, ensuring the pastry border is clear. Drizzle over the raspberry jam. Drizzle over the raspberry jam. Bake in the oven for 10-15 minutes, or until the pastry is risen and golden-brown. Bake in the oven for 10-15 minutes, or until the pastry is risen and golden-brown.
Kid's shortbread recipe
 Looking for an afternoon treat? Try this easy recipe for melt-in-the-mouth shortbread dotted with glacé cherries. 60g/2¼ oz plain flour40g/1½ oz butter, cut into cubes, softened½ tsp vanilla extract20g/¾ caster sugar6 glacé cherries, chopped 60g/2¼ oz plain flour 40g/1½ oz butter, cut into cubes, softened ½ tsp vanilla extract 20g/¾ caster sugar 6 glacé cherries, chopped Method Preheat the oven 180C/350F/Gas 4. Line a baking tray with greaseproof paper.Put the flour and butter into a mixing bowl and rub together with your fingers until the mixture resembles breadcrumbs. Stir in the vanilla, sugar and cherries.Squeeze the mixture into a ball with your hands. Sprinkle a work surface with flour and roll the dough out to a 0.5cm/¼in thickness.Use a biscuit cutter to cut out shapes and place on the baking tray. Re-roll any leftover dough to make more biscuits.Bake the biscuits for 12-15 minutes or until pale golden-brown. Preheat the oven 180C/350F/Gas 4. Line a baking tray with greaseproof paper. Preheat the oven 180C/350F/Gas 4. Line a baking tray with greaseproof paper. Put the flour and butter into a mixing bowl and rub together with your fingers until the mixture resembles breadcrumbs. Stir in the vanilla, sugar and cherries. Put the flour and butter into a mixing bowl and rub together with your fingers until the mixture resembles breadcrumbs. Stir in the vanilla, sugar and cherries. Squeeze the mixture into a ball with your hands. Sprinkle a work surface with flour and roll the dough out to a 0.5cm/¼in thickness. Squeeze the mixture into a ball with your hands. Sprinkle a work surface with flour and roll the dough out to a 0.5cm/¼in thickness. Use a biscuit cutter to cut out shapes and place on the baking tray. Re-roll any leftover dough to make more biscuits. Use a biscuit cutter to cut out shapes and place on the baking tray. Re-roll any leftover dough to make more biscuits. Bake the biscuits for 12-15 minutes or until pale golden-brown. Bake the biscuits for 12-15 minutes or until pale golden-brown.
King prawn curry with noodles recipe
 100g/3½oz rice noodles 1 tbsp olive oilsalt and freshly ground black pepper 100g/3½oz rice noodles 1 tbsp olive oil salt and freshly ground black pepper 1 tbsp vegetable oil1 clove garlic, finely chopped1 fresh chilli, finely chopped½ onion, finely chopped1 tsp curry powder100ml/3½fl oz double cream5 king prawns, peeled, taisl left on½ lime, juice only1 tbsp chopped basil1 tsp chopped coriander, to garnish 1 tbsp vegetable oil 1 clove garlic, finely chopped 1 fresh chilli, finely chopped ½ onion, finely chopped 1 tsp curry powder 100ml/3½fl oz double cream 5 king prawns, peeled, taisl left on ½ lime, juice only 1 tbsp chopped basil 1 tsp chopped coriander, to garnish Method Place the rice noodles in a large bowl and cover with boiling water. Leave for 5 minutes to cook, then drain and toss with the olive oil. Season with salt and freshly ground black pepper.For the curry, heat the oil in a large frying pan. Add the garlic, chilli and onion and fry until softened.Stir in the curry powder and fry for a further minute. Pour in the double cream and bring to a simmer.Add the king prawns and cook for 5 minutes, then add the lime juice, the cooked noodles and the chopped basil and stir together.Serve on a large warm plate and sprinkle with chopped coriander. Place the rice noodles in a large bowl and cover with boiling water. Leave for 5 minutes to cook, then drain and toss with the olive oil. Season with salt and freshly ground black pepper. Place the rice noodles in a large bowl and cover with boiling water. Leave for 5 minutes to cook, then drain and toss with the olive oil. Season with salt and freshly ground black pepper. For the curry, heat the oil in a large frying pan. Add the garlic, chilli and onion and fry until softened. For the curry, heat the oil in a large frying pan. Add the garlic, chilli and onion and fry until softened. Stir in the curry powder and fry for a further minute. Pour in the double cream and bring to a simmer. Stir in the curry powder and fry for a further minute. Pour in the double cream and bring to a simmer. Add the king prawns and cook for 5 minutes, then add the lime juice, the cooked noodles and the chopped basil and stir together. Add the king prawns and cook for 5 minutes, then add the lime juice, the cooked noodles and the chopped basil and stir together. Serve on a large warm plate and sprinkle with chopped coriander. Serve on a large warm plate and sprinkle with chopped coriander.
King prawn pad Thai recipe
 50ml/2fl oz vegetable oil1 garlic clove, sliced20 king prawns, shells removed2 free-range eggs, lightly beaten1 tbsp shrimp paste (blachan)75g/2½oz roasted peanuts½ tsp chilli flakes250g/9oz fine rice noodles, soaked in warm water for 20 minutes, then drained150g/5oz bean sprouts1 tsp sugar2 tbsp soy sauce2 tbsp fish sauce (nam pla)handful fresh coriander leaves, to garnish1 lime, juice only 50ml/2fl oz vegetable oil 1 garlic clove, sliced 20 king prawns, shells removed 2 free-range eggs, lightly beaten 1 tbsp shrimp paste (blachan) 75g/2½oz roasted peanuts ½ tsp chilli flakes 250g/9oz fine rice noodles, soaked in warm water for 20 minutes, then drained 150g/5oz bean sprouts 1 tsp sugar 2 tbsp soy sauce 2 tbsp fish sauce (nam pla) handful fresh coriander leaves, to garnish 1 lime, juice only Method Heat the oil in a wok over a high heat. Add the garlic and prawns and stir-fry for two minutes, then remove and set aside.Add the eggs and spread out around the wok to form an omelette shape. Once cooked through, break up the egg into chunks, then set aside with the prawns and garlic.Add the shrimp paste, nuts and chilli and stir-fry for 30 seconds. Add the noodles, bean sprouts, sugar, soy sauce and fish sauce and stir-fry just long enough to warm everything through.Return the egg and prawns to the wok and stir to combine.To serve, evenly divide the pad Thai among four bowls. Sprinkle with coriander and a squeeze of lime. Heat the oil in a wok over a high heat. Add the garlic and prawns and stir-fry for two minutes, then remove and set aside. Heat the oil in a wok over a high heat. Add the garlic and prawns and stir-fry for two minutes, then remove and set aside. Add the eggs and spread out around the wok to form an omelette shape. Once cooked through, break up the egg into chunks, then set aside with the prawns and garlic. Add the eggs and spread out around the wok to form an omelette shape. Once cooked through, break up the egg into chunks, then set aside with the prawns and garlic. Add the shrimp paste, nuts and chilli and stir-fry for 30 seconds. Add the shrimp paste, nuts and chilli and stir-fry for 30 seconds. Add the noodles, bean sprouts, sugar, soy sauce and fish sauce and stir-fry just long enough to warm everything through. Add the noodles, bean sprouts, sugar, soy sauce and fish sauce and stir-fry just long enough to warm everything through. Return the egg and prawns to the wok and stir to combine. Return the egg and prawns to the wok and stir to combine. To serve, evenly divide the pad Thai among four bowls. Sprinkle with coriander and a squeeze of lime. To serve, evenly divide the pad Thai among four bowls. Sprinkle with coriander and a squeeze of lime.
Leeks with three mustard and cheese sauce recipe
 Try making this creamy, moreish side dish with blue cheese or substituting your favourite seasonal vegetable. 3lb (1kg 350g) small leeks, trimmed and washed and cut in halfsalt and pepper2oz (50g) butter3oz (50g) plain flour¾ pint (425ml) milk6oz (175g) cheddar cheese, grated 1oz (25g) parmesan, or similar vegetarian hard cheese, grated1 tbsp (15g) wholegrain mustard1 tbsp (15g) Dijon mustard1 tsp (5g) English mustard 3lb (1kg 350g) small leeks, trimmed and washed and cut in half salt and pepper 2oz (50g) butter 3oz (50g) plain flour ¾ pint (425ml) milk 6oz (175g) cheddar cheese, grated 1oz (25g) parmesan, or similar vegetarian hard cheese, grated 1 tbsp (15g) wholegrain mustard 1 tbsp (15g) Dijon mustard 1 tsp (5g) English mustard 2 tbsp fresh white breadcurmbs1oz (25g) grated cheddar cheese 2 tbsp fresh white breadcurmbs 1oz (25g) grated cheddar cheese Method Preheat oven to 200C/400F/Gas 6/180C fan oven.Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender. Drain and put under cold water immediately to refresh and stop the cooking process.Place the butter, flour and milk in a saucepan and slowly bring up to the boil and whisk all the time. Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes.Add the grated cheddar and parmesan and then the mustards. Season with salt and pepper.Put your leeks into a shallow serving dish and pour over the sauce.Mix the breadcrumbs and the cheese together and scatter over the top of the leeks.Bake in the oven for 20 minutes until the top is golden brown. Preheat oven to 200C/400F/Gas 6/180C fan oven. Preheat oven to 200C/400F/Gas 6/180C fan oven. Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender. Drain and put under cold water immediately to refresh and stop the cooking process. Place the leeks in a pan of cold salted water, bring to the boil and simmer for 3 minutes until just tender. Drain and put under cold water immediately to refresh and stop the cooking process. Place the butter, flour and milk in a saucepan and slowly bring up to the boil and whisk all the time. Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes. Place the butter, flour and milk in a saucepan and slowly bring up to the boil and whisk all the time. Once it is up to the boil, reduce the heat and let it just simmer for 2 minutes. Add the grated cheddar and parmesan and then the mustards. Season with salt and pepper. Add the grated cheddar and parmesan and then the mustards. Season with salt and pepper. Put your leeks into a shallow serving dish and pour over the sauce. Put your leeks into a shallow serving dish and pour over the sauce. Mix the breadcrumbs and the cheese together and scatter over the top of the leeks. Mix the breadcrumbs and the cheese together and scatter over the top of the leeks. Bake in the oven for 20 minutes until the top is golden brown. Bake in the oven for 20 minutes until the top is golden brown.
Magic mini fishcakes recipe
 This quick and easy fishcake recipe is potato-free and uses tinned salmon. Serve with green beans for a healthy dinner. 2 stalks parsley, chopped1 x 105g/3½ oz tin salmon 1 spring onion, sliced1 slice stale bread, grated into breadcrumbs1 tbsp tomato ketchupolive oil, for greasing 2 stalks parsley, chopped 1 x 105g/3½ oz tin salmon 1 spring onion, sliced 1 slice stale bread, grated into breadcrumbs 1 tbsp tomato ketchup olive oil, for greasing Method Preheat the oven to 200C/400F/Gas 6. Mix the salmon, parsley, spring onion, one tablespoon breadcrumbs and tomato ketchup together in a bowl. Season with freshly ground black pepper and stir together until well combined.Divide the mixture into two and roll into balls. Sprinkle the remaining breadcrumbs onto a place and roll each fishcake in the breadcrumbs until coated.Put them on a baking tray and squash them slightly with your hands. Drizzle with a little olive oil.Bake for 10-15 minutes or until golden-brown. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Mix the salmon, parsley, spring onion, one tablespoon breadcrumbs and tomato ketchup together in a bowl. Season with freshly ground black pepper and stir together until well combined. Mix the salmon, parsley, spring onion, one tablespoon breadcrumbs and tomato ketchup together in a bowl. Season with freshly ground black pepper and stir together until well combined. Divide the mixture into two and roll into balls. Divide the mixture into two and roll into balls. Sprinkle the remaining breadcrumbs onto a place and roll each fishcake in the breadcrumbs until coated. Sprinkle the remaining breadcrumbs onto a place and roll each fishcake in the breadcrumbs until coated. Put them on a baking tray and squash them slightly with your hands. Drizzle with a little olive oil. Put them on a baking tray and squash them slightly with your hands. Drizzle with a little olive oil. Bake for 10-15 minutes or until golden-brown. Bake for 10-15 minutes or until golden-brown.
Malpua recipe
 Traditional North Indian pancakes, great for serving at Holi or Diwali as a sweet treat. 200g/7oz plain flour 160g/5¾oz caster sugar400ml/14fl oz full-fat milk, plus extra if needed ½ tsp green cardamom powder1 tbsp golden raisins½ banana, mashed (optional)vegetable oil, for deep-frying 200g/7oz plain flour 160g/5¾oz caster sugar 400ml/14fl oz full-fat milk, plus extra if needed ½ tsp green cardamom powder 1 tbsp golden raisins ½ banana, mashed (optional) vegetable oil, for deep-frying vanilla ice cream vanilla ice cream Method Mix together all of the pancake ingredients in a large bowl to make a smooth batter, adding more milk if required. Set aside in the fridge for 2–3 hours to allow the flavours to develop. Pour the oil into a wok to the depth of around 5cm/2in and heat to medium–hot. Mix the batter with a spoon, then pour a little batter into the wok for each pancake, frying in small batches. Fry each pancake for 3–4 minutes until the edges are crisp and the middle of the pancakes are still soft. Turn the pancakes over halfway during the cooking process when the undersides are golden and crisp. Remove the pancakes using a slotted spoon, drain and allow to cool for a minute or so, then serve with scoops of ice cream. Mix together all of the pancake ingredients in a large bowl to make a smooth batter, adding more milk if required. Set aside in the fridge for 2–3 hours to allow the flavours to develop. Mix together all of the pancake ingredients in a large bowl to make a smooth batter, adding more milk if required. Set aside in the fridge for 2–3 hours to allow the flavours to develop. Pour the oil into a wok to the depth of around 5cm/2in and heat to medium–hot. Mix the batter with a spoon, then pour a little batter into the wok for each pancake, frying in small batches. Fry each pancake for 3–4 minutes until the edges are crisp and the middle of the pancakes are still soft. Turn the pancakes over halfway during the cooking process when the undersides are golden and crisp. Pour the oil into a wok to the depth of around 5cm/2in and heat to medium–hot. Mix the batter with a spoon, then pour a little batter into the wok for each pancake, frying in small batches. Fry each pancake for 3–4 minutes until the edges are crisp and the middle of the pancakes are still soft. Turn the pancakes over halfway during the cooking process when the undersides are golden and crisp. Remove the pancakes using a slotted spoon, drain and allow to cool for a minute or so, then serve with scoops of ice cream. Remove the pancakes using a slotted spoon, drain and allow to cool for a minute or so, then serve with scoops of ice cream.