ademchaoua/GeneralTextCorpus huggingface dataset:
Muhallabi (almond milk pudding) recipe
 This fragrant, exotic chilled custard dessert makes a fitting finish to any feast with a Middle Eastern flavour. 7 tbsp cornflour1 litre/1¾ pints almond milk (with no added sugar, if possible)5 tbsp caster sugar2 tsp vanilla essence2 tbsp rosewater2 whole cardamom pods 7 tbsp cornflour 1 litre/1¾ pints almond milk (with no added sugar, if possible) 5 tbsp caster sugar 2 tsp vanilla essence 2 tbsp rosewater 2 whole cardamom pods 2 tbsp pistachios or almonds, coarsely ground1 tbsp finely ground cardamom 2 tbsp pistachios or almonds, coarsely ground 1 tbsp finely ground cardamom Method Whisk the cornflour with a little of the almond milk to a smooth paste. Set aside.In a saucepan, heat the remaining almond milk with the sugar, vanilla essence, rosewater and cardamom pods over a medium heat, stirring until mixed well.Once the mixture has heated through, discard the cardamom pods, then pour in the cornflour paste and whisk vigorously until the mixture is smooth and has thickened to an almost custard-like consistency; this will take 10-15 minutes. Be careful not to let the mixture stick to the bottom of the pan.Pour the mixture into individual dishes or a large serving bowl and decorate with a sprinkling of ground pistachios or almonds and the ground cardamom. Set aside to cool, then cover and chill in the fridge for at least 15 minutes. Serve chilled. Whisk the cornflour with a little of the almond milk to a smooth paste. Set aside. Whisk the cornflour with a little of the almond milk to a smooth paste. Set aside. In a saucepan, heat the remaining almond milk with the sugar, vanilla essence, rosewater and cardamom pods over a medium heat, stirring until mixed well. In a saucepan, heat the remaining almond milk with the sugar, vanilla essence, rosewater and cardamom pods over a medium heat, stirring until mixed well. Once the mixture has heated through, discard the cardamom pods, then pour in the cornflour paste and whisk vigorously until the mixture is smooth and has thickened to an almost custard-like consistency; this will take 10-15 minutes. Be careful not to let the mixture stick to the bottom of the pan. Once the mixture has heated through, discard the cardamom pods, then pour in the cornflour paste and whisk vigorously until the mixture is smooth and has thickened to an almost custard-like consistency; this will take 10-15 minutes. Be careful not to let the mixture stick to the bottom of the pan. Pour the mixture into individual dishes or a large serving bowl and decorate with a sprinkling of ground pistachios or almonds and the ground cardamom. Set aside to cool, then cover and chill in the fridge for at least 15 minutes. Serve chilled. Pour the mixture into individual dishes or a large serving bowl and decorate with a sprinkling of ground pistachios or almonds and the ground cardamom. Set aside to cool, then cover and chill in the fridge for at least 15 minutes. Serve chilled.
Mary Berry's elderflower cordial recipe
 Elderflower cordial is fun to make if you have easy access to elderflower trees and the flowers which arrive in the early summer. The cordial will keep for 2-3 months in the fridge. 1.5kg/3lb 5oz caster sugar2 lemonsabout 25 heads elderflowers50g/1¾oz citric acid2 Campden tablets 1.5kg/3lb 5oz caster sugar 2 lemons about 25 heads elderflowers 50g/1¾oz citric acid 2 Campden tablets Method Put the sugar and 1.5 litre/3lb 5oz water into a large pan. Bring to the boil, stirring, until the sugar has dissolved. Remove from the heat and cool. Slice the lemons thinly. Put into a large plastic box or a bucket.Add the elderflower heads to the lemons with the citric acid and the Campden tablets. (CAUTION: Campden tablets produce an irritant gas if inhaled. Keep your face well back from the mixture.) Pour over the cooled sugar syrup. Cover and leave overnight or up to a couple of days.Sieve and strain through muslin into sterilised bottles and store in the fridge. To serve, dilute to taste with still or sparkling water. Put the sugar and 1.5 litre/3lb 5oz water into a large pan. Bring to the boil, stirring, until the sugar has dissolved. Remove from the heat and cool. Put the sugar and 1.5 litre/3lb 5oz water into a large pan. Bring to the boil, stirring, until the sugar has dissolved. Remove from the heat and cool. Slice the lemons thinly. Put into a large plastic box or a bucket. Slice the lemons thinly. Put into a large plastic box or a bucket. Add the elderflower heads to the lemons with the citric acid and the Campden tablets. (CAUTION: Campden tablets produce an irritant gas if inhaled. Keep your face well back from the mixture.) Pour over the cooled sugar syrup. Cover and leave overnight or up to a couple of days. Add the elderflower heads to the lemons with the citric acid and the Campden tablets. (CAUTION: Campden tablets produce an irritant gas if inhaled. Keep your face well back from the mixture.) Pour over the cooled sugar syrup. Cover and leave overnight or up to a couple of days. Sieve and strain through muslin into sterilised bottles and store in the fridge. To serve, dilute to taste with still or sparkling water. Sieve and strain through muslin into sterilised bottles and store in the fridge. To serve, dilute to taste with still or sparkling water. Recipe tips Look for elderflower heads from about the end of May. They can be frozen if liked: freeze about 25 heads in a bag and add to the hot sugar syrup straight from the freezer - this will stop them turning brown once defrosted. Campden tables are used in home wine and beer making to kill bacteria and also to inhibit wild yeasts. Citric acid is a natural preservative and also gives a slightly sour flavour to the cordial. Look for them in pharmacists.
Cherry tomato and mozzarella salad recipe
 This delicious salad is made from mozzarella pearls – tiny balls of mozzarella that work well in a salad with small tomatoes and basil. Each serving provides 225kcal, 12g protein, 2g carbohydrate (of which 2g sugars), 18g fat (of which 9g saturates), 0.8g fibre and 0.6g salt. 250g/9oz small ripe tomatoes on the vine250g/9oz mozzarella pearlsabout 8 basil leaves, finely chopped2 tbsp olive oil1 tbsp balsamic vinegarsalt and pepper 250g/9oz small ripe tomatoes on the vine 250g/9oz mozzarella pearls about 8 basil leaves, finely chopped 2 tbsp olive oil 1 tbsp balsamic vinegar salt and pepper Method Cut the tomatoes in half and place in a bowl with the remaining ingredients.Season well with salt and pepper, cover and chill until ready to serve. Cut the tomatoes in half and place in a bowl with the remaining ingredients. Cut the tomatoes in half and place in a bowl with the remaining ingredients. Season well with salt and pepper, cover and chill until ready to serve. Season well with salt and pepper, cover and chill until ready to serve.
Lemon hummus recipe
 If you like the traditional sesame seed flavour of hummus, simply add three tablespoons of tahini paste to the mixture. You could also add four tablespoons chopped fresh coriander leaves for an aromatic flavour. This hummus provides 139 kcal, 5g protein, 10g carbohydrate (of which 0.6g sugars), 9g fat (of which 1.5g saturates), 3.5g fibre and 0.5g salt per portion. 2 x 400g/14oz can chickpeas, drained1 garlic clove, crushed5 tbsp extra virgin olive oil2 lemons, zest and juice only3 tbsp Greek yoghurta good pinch ground cuminplenty of ground black pepper and salt 2 x 400g/14oz can chickpeas, drained 1 garlic clove, crushed 5 tbsp extra virgin olive oil 2 lemons, zest and juice only 3 tbsp Greek yoghurt a good pinch ground cumin plenty of ground black pepper and salt Method Place all the ingredients in a food processor with two tablespoons of hot water and blend until smooth. Season, to taste, and serve chilled. Place all the ingredients in a food processor with two tablespoons of hot water and blend until smooth. Place all the ingredients in a food processor with two tablespoons of hot water and blend until smooth. Season, to taste, and serve chilled. Season, to taste, and serve chilled.
Baked cod with herby crust recipe
 Baked cod tastes great and it's a healthy option. The breadcrumb coating gives it crunch - so you won't miss the less healthy fried version! 2 x 180g/6oz pieces of cod loin2 tbsp fresh white breadcrumbs2 tbsp chopped fresh herbs (such as a mixture of chervil, chives, parsley, coriander) - optional1 clove garlic, crushed finely2 tbsp olive oilsalt and freshly ground black pepper140g/5oz new potatoes, any large ones cut in half160g/6oz fresh or frozen peas 2 x 180g/6oz pieces of cod loin 2 tbsp fresh white breadcrumbs 2 tbsp chopped fresh herbs (such as a mixture of chervil, chives, parsley, coriander) - optional 1 clove garlic, crushed finely 2 tbsp olive oil salt and freshly ground black pepper 140g/5oz new potatoes, any large ones cut in half 160g/6oz fresh or frozen peas Method Heat the oven to 200C/180C Fan/Gas 6.Mix together the herbs (if using), garlic and oil. Stir in the breadcrumbs and season with salt and pepper. Put the fish on a baking sheet and spread the breadcrumb mixture over the fish. Bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily.Boil the potatoes in a large pan of water for 12-15 minutes, until cooked through. Boil the peas in a separate pan of water for a few minutes until just cooked. Take the cod out of the oven and serve with the potatoes and peas. Heat the oven to 200C/180C Fan/Gas 6. Heat the oven to 200C/180C Fan/Gas 6. Mix together the herbs (if using), garlic and oil. Stir in the breadcrumbs and season with salt and pepper. Put the fish on a baking sheet and spread the breadcrumb mixture over the fish. Bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily. Mix together the herbs (if using), garlic and oil. Stir in the breadcrumbs and season with salt and pepper. Put the fish on a baking sheet and spread the breadcrumb mixture over the fish. Bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily. Boil the potatoes in a large pan of water for 12-15 minutes, until cooked through. Boil the peas in a separate pan of water for a few minutes until just cooked. Take the cod out of the oven and serve with the potatoes and peas. Boil the potatoes in a large pan of water for 12-15 minutes, until cooked through. Boil the peas in a separate pan of water for a few minutes until just cooked. Take the cod out of the oven and serve with the potatoes and peas.
Vegetarian chickpea burgers recipe
 A simple veggie burger with a nice kick of spice. Serve with a zesty mango salsa for a snack that's full of flavour. Each serving provides 450kcal, 16g protein, 67g carbohydrate (of which 9g sugars), 11g fat (of which 1.5g saturates), 7.5g fibre and 1.3g salt. 400g tin chickpeas in water 2 free-range eggs2 tsp curry powder100g/3½oz breadcrumbs2 tbsp vegetable oilsalt and pepper 400g tin chickpeas in water 2 free-range eggs 2 tsp curry powder 100g/3½oz breadcrumbs 2 tbsp vegetable oil salt and pepper 1 mango1 spring onion1 lime, juice only½ tsp dried mintpinch chilli flakes 1 mango 1 spring onion 1 lime, juice only ½ tsp dried mint pinch chilli flakes 4 wholemeal pittas 4 wholemeal pittas Method Drain the chickpeas and tip them into a bowl. Crack in the eggs. Add the curry powder and breadcrumbs, season with salt and pepper, then mash together using a potato masher or fork until you have a rough paste.Using your hands, shape the mixture into 8 small burger patties. Heat the oil in a large frying pan over a medium heat and cook the patties for 2-3 minutes on each side. Remove from the pan and drain on a plate lined with kitchen paper. In the meantime, stone, peel and dice the mango and put it into a small mixing bowl. Thinly slice the spring onion and add it to the bowl. Add the dried mint and chilli flakes and season with salt and pepper. Preheat the grill to high. Slice the pittas in half and lightly toast them. Serve the burgers with the pittas and salsa. Drain the chickpeas and tip them into a bowl. Crack in the eggs. Add the curry powder and breadcrumbs, season with salt and pepper, then mash together using a potato masher or fork until you have a rough paste. Drain the chickpeas and tip them into a bowl. Crack in the eggs. Add the curry powder and breadcrumbs, season with salt and pepper, then mash together using a potato masher or fork until you have a rough paste. Using your hands, shape the mixture into 8 small burger patties. Heat the oil in a large frying pan over a medium heat and cook the patties for 2-3 minutes on each side. Remove from the pan and drain on a plate lined with kitchen paper. Using your hands, shape the mixture into 8 small burger patties. Heat the oil in a large frying pan over a medium heat and cook the patties for 2-3 minutes on each side. Remove from the pan and drain on a plate lined with kitchen paper. In the meantime, stone, peel and dice the mango and put it into a small mixing bowl. Thinly slice the spring onion and add it to the bowl. Add the dried mint and chilli flakes and season with salt and pepper. In the meantime, stone, peel and dice the mango and put it into a small mixing bowl. Thinly slice the spring onion and add it to the bowl. Add the dried mint and chilli flakes and season with salt and pepper. Preheat the grill to high. Slice the pittas in half and lightly toast them. Serve the burgers with the pittas and salsa. Preheat the grill to high. Slice the pittas in half and lightly toast them. Serve the burgers with the pittas and salsa.
Sea bass fillet with rosemary and lemon recipe
 A simple and delicious sea bass recipe for one. Wonderful served with mashed or roasted sweet potato. 1 sea bass fillet4 sprigs fresh rosemaryolive oilsea salt 1 lemon, sliced 1 sea bass fillet 4 sprigs fresh rosemary olive oil sea salt 1 lemon, sliced Method Preheat the oven to 220C/425F/Gas 7.Slash the skin side of the sea bass diagonally so that the flesh is exposed.Put a generous amount of the rosemary into the pockets.Rub the rest of the fish with olive oil and sprinkle with salt.Sear in a pan skin-side down until the skin starts to crisp. Transfer to the hot oven for five minutes.Serve with a drizzle of fresh lemon and good olive oil. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Slash the skin side of the sea bass diagonally so that the flesh is exposed. Slash the skin side of the sea bass diagonally so that the flesh is exposed. Put a generous amount of the rosemary into the pockets. Put a generous amount of the rosemary into the pockets. Rub the rest of the fish with olive oil and sprinkle with salt. Rub the rest of the fish with olive oil and sprinkle with salt. Sear in a pan skin-side down until the skin starts to crisp. Transfer to the hot oven for five minutes. Sear in a pan skin-side down until the skin starts to crisp. Transfer to the hot oven for five minutes. Serve with a drizzle of fresh lemon and good olive oil. Serve with a drizzle of fresh lemon and good olive oil.
Fish fingers with pitta bread recipe
 Homemade fish fingers are easy to make and cook in no time. Plus you know exactly what's in them! Try them in a pitta sandwich with spicy mayo. 1 free-range egg 75g/2½oz white breadcrumbspinch paprika250g/9oz firm white fish, such as hake or cod, cut into bite-sized strips1 tbsp vegetable oil salt and freshly ground black pepper 1 free-range egg 75g/2½oz white breadcrumbs pinch paprika 250g/9oz firm white fish, such as hake or cod, cut into bite-sized strips 1 tbsp vegetable oil salt and freshly ground black pepper 2 tbsp mayonnaise½ tsp curry powder squeeze of lemon juice4 wholemeal pitta breads1 Cos lettuce or baby gem, leaves torn into pieces 2 tbsp mayonnaise ½ tsp curry powder squeeze of lemon juice 4 wholemeal pitta breads 1 Cos lettuce or baby gem, leaves torn into pieces Method In a shallow bowl whisk the egg. In another bowl combine the breadcrumbs and paprika, season with salt and pepper.Dip the fish fingers into the egg, making sure they are completely coated and shaking off any excess. Then carefully dip the fish fingers in the breadcrumb mixture to coat them all over.Heat the oil in a large frying pan over a medium-high heat. Fry the fish fingers for 2-3 minutes on each side until golden-brown and cooked through. Remove from the pan and drain on kitchen paper.While the fish is cooking combine the mayonnaise, curry powder and lemon juice in a small bowl and set aside.Serve the fish fingers in wholemeal pittas with the mayonnaise and lettuce. In a shallow bowl whisk the egg. In another bowl combine the breadcrumbs and paprika, season with salt and pepper. In a shallow bowl whisk the egg. In another bowl combine the breadcrumbs and paprika, season with salt and pepper. Dip the fish fingers into the egg, making sure they are completely coated and shaking off any excess. Then carefully dip the fish fingers in the breadcrumb mixture to coat them all over. Dip the fish fingers into the egg, making sure they are completely coated and shaking off any excess. Then carefully dip the fish fingers in the breadcrumb mixture to coat them all over. Heat the oil in a large frying pan over a medium-high heat. Fry the fish fingers for 2-3 minutes on each side until golden-brown and cooked through. Remove from the pan and drain on kitchen paper. Heat the oil in a large frying pan over a medium-high heat. Fry the fish fingers for 2-3 minutes on each side until golden-brown and cooked through. Remove from the pan and drain on kitchen paper. While the fish is cooking combine the mayonnaise, curry powder and lemon juice in a small bowl and set aside. While the fish is cooking combine the mayonnaise, curry powder and lemon juice in a small bowl and set aside. Serve the fish fingers in wholemeal pittas with the mayonnaise and lettuce. Serve the fish fingers in wholemeal pittas with the mayonnaise and lettuce.
Barbecued fish fillets recipe
Blackened barbecued fish This blackened fish recipe uses sea bream but fillets of any firm white fish, such as catfish or monkfish, would also work well. Delicious served with dirty corn. ½ lime, juice only2 tsp salt2 garlic cloves, crushed4 sea bream or other firm white fish fillets, skin removedknob butter, plus more if needed ½ lime, juice only 2 tsp salt 2 garlic cloves, crushed 4 sea bream or other firm white fish fillets, skin removed knob butter, plus more if needed 1 tbsp sweet smoked paprika1 tbsp mustard powder1 tbsp dried oregano1 tbsp dried thyme1 tsp cayenne pepper1 tsp black pepper1 tsp white pepper1 tsp garlic powder1 tsp onion powder 1 tbsp sweet smoked paprika 1 tbsp mustard powder 1 tbsp dried oregano 1 tbsp dried thyme 1 tsp cayenne pepper 1 tsp black pepper 1 tsp white pepper 1 tsp garlic powder 1 tsp onion powder Method Put the lime juice in a wide bowl with the salt and garlic. Add 100ml/3½fl oz water and the fish fillets, ensuring the fillets are covered. Leave the fish to soak for 1–2 hours then remove and pat dry with kitchen paper. Mix all of the rub ingredients together in a small bowl. Spread the mixture on a plate and dip the fillets of fish in it, coating both sides.Preheat your barbecue and cook the fish for 3 minutes on each side. Alternatively, heat a little oil in a frying pan and fry the fillets over a high heat for 3 minutes on each side. Put the lime juice in a wide bowl with the salt and garlic. Add 100ml/3½fl oz water and the fish fillets, ensuring the fillets are covered. Leave the fish to soak for 1–2 hours then remove and pat dry with kitchen paper. Put the lime juice in a wide bowl with the salt and garlic. Add 100ml/3½fl oz water and the fish fillets, ensuring the fillets are covered. Leave the fish to soak for 1–2 hours then remove and pat dry with kitchen paper. Mix all of the rub ingredients together in a small bowl. Spread the mixture on a plate and dip the fillets of fish in it, coating both sides. Mix all of the rub ingredients together in a small bowl. Spread the mixture on a plate and dip the fillets of fish in it, coating both sides. Preheat your barbecue and cook the fish for 3 minutes on each side. Alternatively, heat a little oil in a frying pan and fry the fillets over a high heat for 3 minutes on each side. Preheat your barbecue and cook the fish for 3 minutes on each side. Alternatively, heat a little oil in a frying pan and fry the fillets over a high heat for 3 minutes on each side.
Gluten-free almond biscuits recipe
 Matt Tebbutt's amaretti are small and perfectly formed. These are great with coffee or as an after dinner treat. A low-FODMAP portion is 1 biscuit. 4 medium egg whites1 tsp almond essence550g/1lb 4oz icing sugar, plus extra for dustingpinch salt550g/1lb 4oz ground almonds100g/3½oz flaked almonds 4 medium egg whites 1 tsp almond essence 550g/1lb 4oz icing sugar, plus extra for dusting pinch salt 550g/1lb 4oz ground almonds 100g/3½oz flaked almonds Method Place the egg whites, almond essence, icing sugar, salt and ground almonds into a food processor and blend to a smooth paste.Dust a clean work surface with icing sugar, turn the mixture out and roll into a sausage shape. Wrap with cling film and place in the fridge for an hour.Preheat the oven to 160C/150C Fan/Gas 3 and line two baking trays with baking paper. When ready to bake, cut into 2cm/1in slices and roll each one into a ball. Place onto the lined baking trays about 2cm/1in apart and sprinkle a few flaked almonds over the top of each. Press gently to make the almonds stick and to squash the cookies a little.Bake in batches for 20-25 minutes or until lightly golden. Place the egg whites, almond essence, icing sugar, salt and ground almonds into a food processor and blend to a smooth paste. Place the egg whites, almond essence, icing sugar, salt and ground almonds into a food processor and blend to a smooth paste. Dust a clean work surface with icing sugar, turn the mixture out and roll into a sausage shape. Wrap with cling film and place in the fridge for an hour. Dust a clean work surface with icing sugar, turn the mixture out and roll into a sausage shape. Wrap with cling film and place in the fridge for an hour. Preheat the oven to 160C/150C Fan/Gas 3 and line two baking trays with baking paper. Preheat the oven to 160C/150C Fan/Gas 3 and line two baking trays with baking paper. When ready to bake, cut into 2cm/1in slices and roll each one into a ball. Place onto the lined baking trays about 2cm/1in apart and sprinkle a few flaked almonds over the top of each. Press gently to make the almonds stick and to squash the cookies a little. When ready to bake, cut into 2cm/1in slices and roll each one into a ball. Place onto the lined baking trays about 2cm/1in apart and sprinkle a few flaked almonds over the top of each. Press gently to make the almonds stick and to squash the cookies a little. Bake in batches for 20-25 minutes or until lightly golden. Bake in batches for 20-25 minutes or until lightly golden.