ademchaoua/GeneralTextCorpus huggingface dataset:
Pineapple rice recipe
 Yunnan province in southwest China borders on southeast Asia, and I discovered to my joy how similar some of the dishes were to Thai cuisine. This dish combines fruit with a savoury mixture. It’s easy to make and makes a delicious change. long grain rice measured to the 400ml/14fl oz level in a measuring jug and cooked according to packet instructions2 tbsp groundnut or peanut oil225g/8oz minced pork2 tbsp light soy saucesalt and freshly ground black pepper 2 tbsp finely chopped fresh ginger 3 tbsp finely chopped spring onions1 tbsp sesame oil1 small pineapple (approximately 225g/8oz), peeled, cored and chopped into 1cm/½in pieces long grain rice measured to the 400ml/14fl oz level in a measuring jug and cooked according to packet instructions 2 tbsp groundnut or peanut oil 225g/8oz minced pork 2 tbsp light soy sauce salt and freshly ground black pepper 2 tbsp finely chopped fresh ginger 3 tbsp finely chopped spring onions 1 tbsp sesame oil 1 small pineapple (approximately 225g/8oz), peeled, cored and chopped into 1cm/½in pieces Method Allow the cooked rice to cool thoroughly by spreading it out on a baking sheet. The rice must be cold before you use it in this recipe. Heat a wok over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the pork and stir fry for two minutes. Add the soy sauce, salt, pepper, ginger and spring onions and continue to stir-fry for two minutes. Add the rice, mix well and stir fry the mixture for another five minutes until the rice is heated through and well mixed. Stir in the sesame oil, add the pineapple pieces and stir fry until the pineapple is heated through, but not cooked. Serve at once. Allow the cooked rice to cool thoroughly by spreading it out on a baking sheet. The rice must be cold before you use it in this recipe. Allow the cooked rice to cool thoroughly by spreading it out on a baking sheet. The rice must be cold before you use it in this recipe. Heat a wok over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the pork and stir fry for two minutes. Add the soy sauce, salt, pepper, ginger and spring onions and continue to stir-fry for two minutes. Heat a wok over high heat until it is hot. Add the oil, and when it is very hot and slightly smoking, add the pork and stir fry for two minutes. Add the soy sauce, salt, pepper, ginger and spring onions and continue to stir-fry for two minutes. Add the rice, mix well and stir fry the mixture for another five minutes until the rice is heated through and well mixed. Add the rice, mix well and stir fry the mixture for another five minutes until the rice is heated through and well mixed. Stir in the sesame oil, add the pineapple pieces and stir fry until the pineapple is heated through, but not cooked. Serve at once. Stir in the sesame oil, add the pineapple pieces and stir fry until the pineapple is heated through, but not cooked. Serve at once.
Spiced seared sea bass on pak choi with chilli dressing and onion salad recipe
 2 baby pak choi30g/1oz butter1 sea bass fillet, skin on1 tbsp curry powder 2 baby pak choi 30g/1oz butter 1 sea bass fillet, skin on 1 tbsp curry powder 2 tbsp sesame oil1 tbsp sesame seeds1 fresh chilli, chopped2 tbsp soy sauce 2 tbsp sesame oil 1 tbsp sesame seeds 1 fresh chilli, chopped 2 tbsp soy sauce ¼ onion, roughly chopped1 tbsp oil1 tbsp chopped fresh parsley ¼ onion, roughly chopped 1 tbsp oil 1 tbsp chopped fresh parsley Method Blanch the pak choi in boiling salted water for 2-3 minutes, drain and squeeze out any excess water. Melt half of the butter in a frying pan and sauté the pak choi for a few minutes. Arrange on a warm plate. Lightly dust the sea bass with curry powder. Heat the remaining butter in the frying pan and fry the fish skin-side down for 3-4 minutes, then turn over and fry for another minute or until cooked through. Place on top of the pak choi. For the chilli dressing, blend all of the dressing ingredients together in a mini food processor. Spoon around the pak choi and fish. For the onion salad, toss the onion, oil and parsley together in a bowl and serve alongside with the sea bass. Blanch the pak choi in boiling salted water for 2-3 minutes, drain and squeeze out any excess water. Melt half of the butter in a frying pan and sauté the pak choi for a few minutes. Arrange on a warm plate. Blanch the pak choi in boiling salted water for 2-3 minutes, drain and squeeze out any excess water. Melt half of the butter in a frying pan and sauté the pak choi for a few minutes. Arrange on a warm plate. Lightly dust the sea bass with curry powder. Heat the remaining butter in the frying pan and fry the fish skin-side down for 3-4 minutes, then turn over and fry for another minute or until cooked through. Place on top of the pak choi. Lightly dust the sea bass with curry powder. Heat the remaining butter in the frying pan and fry the fish skin-side down for 3-4 minutes, then turn over and fry for another minute or until cooked through. Place on top of the pak choi. For the chilli dressing, blend all of the dressing ingredients together in a mini food processor. Spoon around the pak choi and fish. For the chilli dressing, blend all of the dressing ingredients together in a mini food processor. Spoon around the pak choi and fish. For the onion salad, toss the onion, oil and parsley together in a bowl and serve alongside with the sea bass. For the onion salad, toss the onion, oil and parsley together in a bowl and serve alongside with the sea bass.
Classic mushroom risotto recipe
 Make this full-flavoured Italian classic using robust mushrooms such as Portobello, chestnut or wild mushrooms. 50g/2oz butter, plus a knob extra3 shallots, chopped1 garlic clove, chopped350g/12oz Arborio rice175ml/6fl oz white wine600ml/1 pint 1½fl oz hot vegetable stock150g/5oz mushrooms, chopped30g/1oz freshly grated parmesan, or a similar vegetarian hard cheesesalt and freshly ground black pepper 50g/2oz butter, plus a knob extra 3 shallots, chopped 1 garlic clove, chopped 350g/12oz Arborio rice 175ml/6fl oz white wine 600ml/1 pint 1½fl oz hot vegetable stock 150g/5oz mushrooms, chopped 30g/1oz freshly grated parmesan, or a similar vegetarian hard cheese salt and freshly ground black pepper Method Melt the butter in a pan over a medium heat. Add the shallots and garlic and fry until softened but not coloured.Add the rice, stir well and cook for 1-2 minutes, or until the rice is slightly translucent.Add the white wine and stir well until the wine is almost completely absorbed.Add a ladleful of stock and allow the rice to absorb this liquid, stirring constantly. Add further ladlefuls of stock, stirring and allowing the rice to absorb almost all of the stock before adding the each ladleful.Once all the stock has been added and absorbed, add the mushrooms and stir well.Once the rice is cooked, but slightly al dente, add an extra knob of butter and the parmesan and stir well.Season, to taste, with salt and freshly ground black pepper, then spoon into warmed dishes and serve immediately. Melt the butter in a pan over a medium heat. Add the shallots and garlic and fry until softened but not coloured. Melt the butter in a pan over a medium heat. Add the shallots and garlic and fry until softened but not coloured. Add the rice, stir well and cook for 1-2 minutes, or until the rice is slightly translucent. Add the rice, stir well and cook for 1-2 minutes, or until the rice is slightly translucent. Add the white wine and stir well until the wine is almost completely absorbed. Add the white wine and stir well until the wine is almost completely absorbed. Add a ladleful of stock and allow the rice to absorb this liquid, stirring constantly. Add further ladlefuls of stock, stirring and allowing the rice to absorb almost all of the stock before adding the each ladleful. Add a ladleful of stock and allow the rice to absorb this liquid, stirring constantly. Add further ladlefuls of stock, stirring and allowing the rice to absorb almost all of the stock before adding the each ladleful. Once all the stock has been added and absorbed, add the mushrooms and stir well. Once all the stock has been added and absorbed, add the mushrooms and stir well. Once the rice is cooked, but slightly al dente, add an extra knob of butter and the parmesan and stir well. Once the rice is cooked, but slightly al dente, add an extra knob of butter and the parmesan and stir well. Season, to taste, with salt and freshly ground black pepper, then spoon into warmed dishes and serve immediately. Season, to taste, with salt and freshly ground black pepper, then spoon into warmed dishes and serve immediately.
Beef curry with jasmine rice recipe
 1 tbsp olive oil100g/3½oz rib-eye steak, cut into 5cm/2in piecessalt and freshly ground black pepper3 shallots, finely sliced1 clove garlic, chopped1 tsp tomato purée1 tsp chilli powder½ tsp turmeric powder200ml/7fl oz coconut milk250g/9oz jasmine rice, boiled until tender20g/1oz chopped fresh coriander, to serve 1 tbsp olive oil 100g/3½oz rib-eye steak, cut into 5cm/2in pieces salt and freshly ground black pepper 3 shallots, finely sliced 1 clove garlic, chopped 1 tsp tomato purée 1 tsp chilli powder ½ tsp turmeric powder 200ml/7fl oz coconut milk 250g/9oz jasmine rice, boiled until tender 20g/1oz chopped fresh coriander, to serve Method Heat the olive oil in a frying pan until almost smoking. Season the steak with salt and freshly ground black pepper and add to the pan. Brown on all sides, then remove. Add two of the sliced shallots together with the garlic and cook until softened but not coloured. Add the tomato purée and spices, stir well and cook for one minute. Put the steak back in the pan and add the coconut milk. Bring to the boil, then turn down the heat and simmer gently for 10 minutes. Add the remaining shallot to the cooked and drained jasmine rice.To serve, stir the coriander through the curry and serve with the jasmine rice. Heat the olive oil in a frying pan until almost smoking. Season the steak with salt and freshly ground black pepper and add to the pan. Brown on all sides, then remove. Heat the olive oil in a frying pan until almost smoking. Season the steak with salt and freshly ground black pepper and add to the pan. Brown on all sides, then remove. Add two of the sliced shallots together with the garlic and cook until softened but not coloured. Add the tomato purée and spices, stir well and cook for one minute. Add two of the sliced shallots together with the garlic and cook until softened but not coloured. Add the tomato purée and spices, stir well and cook for one minute. Put the steak back in the pan and add the coconut milk. Bring to the boil, then turn down the heat and simmer gently for 10 minutes. Put the steak back in the pan and add the coconut milk. Bring to the boil, then turn down the heat and simmer gently for 10 minutes. Add the remaining shallot to the cooked and drained jasmine rice. Add the remaining shallot to the cooked and drained jasmine rice. To serve, stir the coriander through the curry and serve with the jasmine rice. To serve, stir the coriander through the curry and serve with the jasmine rice.
How to cook halloumi recipe
 You had us at fried cheese. Squeaky, salty and delightful, halloumi is finally getting the recognition it deserves for being so quick to cook and delicious. Here's the basic way to cook halloumi so you can add it into everything. 250g/9oz halloumi cheese ½ a lemon, juice only (optional)drizzle olive oil (optional)freshly ground black pepper 250g/9oz halloumi cheese ½ a lemon, juice only (optional) drizzle olive oil (optional) freshly ground black pepper Method Slice the halloumi into ½cm/¼in thick slices. Heat a dry frying pan over a medium heat, then add the cheese. Allow to toast for 2–3 minutes, or until the halloumi is golden-brown. Flip and repeat on the other side. Season with black pepper and drizzle with the lemon juice and olive oil, if using. Slice the halloumi into ½cm/¼in thick slices. Slice the halloumi into ½cm/¼in thick slices. Heat a dry frying pan over a medium heat, then add the cheese. Allow to toast for 2–3 minutes, or until the halloumi is golden-brown. Flip and repeat on the other side. Heat a dry frying pan over a medium heat, then add the cheese. Allow to toast for 2–3 minutes, or until the halloumi is golden-brown. Flip and repeat on the other side. Season with black pepper and drizzle with the lemon juice and olive oil, if using. Season with black pepper and drizzle with the lemon juice and olive oil, if using.
Grilled pineapple recipe
 Worth keeping the barbecue hot for! Makes a delicious change from marshmallows. 1 pineapple, peeled, cored and cut into 8 wedges1 lime, juice only1 tbsp maple syrup1 tsp ground ginger1 tbsp dark rum4 tbsp plain yoghurt or crème fraiche 1 pineapple, peeled, cored and cut into 8 wedges 1 lime, juice only 1 tbsp maple syrup 1 tsp ground ginger 1 tbsp dark rum 4 tbsp plain yoghurt or crème fraiche Method Heat a barbecue or griddle pan to a high heat.Place the pineapple in a large bowl. Add the lime juice, maple syrup, ginger and rum and mix well to combine.Cook the pineapple for 2–3 minutes on each side, or until lightly charred. Serve with the yoghurt or crème fraiche. Heat a barbecue or griddle pan to a high heat. Heat a barbecue or griddle pan to a high heat. Place the pineapple in a large bowl. Add the lime juice, maple syrup, ginger and rum and mix well to combine. Place the pineapple in a large bowl. Add the lime juice, maple syrup, ginger and rum and mix well to combine. Cook the pineapple for 2–3 minutes on each side, or until lightly charred. Cook the pineapple for 2–3 minutes on each side, or until lightly charred. Serve with the yoghurt or crème fraiche. Serve with the yoghurt or crème fraiche.
Simple Daiquiri recipe
 By Andy Pearson From Something for the Weekend Shopping list Ingredients handful ice50ml/2fl oz white rum35ml/1½fl oz fresh lime juice20ml/¾fl oz sugar syrup (often sold as gomme syrup)lime wedge, to garnish handful ice 50ml/2fl oz white rum 35ml/1½fl oz fresh lime juice 20ml/¾fl oz sugar syrup (often sold as gomme syrup) lime wedge, to garnish Method Place the ice, rum, lime juice and sugar syrup into a cocktail shaker and shake well to mix.Strain into a Martini glass and garnish with a lime wedge on the rim of the glass. Place the ice, rum, lime juice and sugar syrup into a cocktail shaker and shake well to mix. Place the ice, rum, lime juice and sugar syrup into a cocktail shaker and shake well to mix. Strain into a Martini glass and garnish with a lime wedge on the rim of the glass. Strain into a Martini glass and garnish with a lime wedge on the rim of the glass. Related recipes Ginger fizz. By Nigel Slater cocktails recipes (66) Black velvet. By Jack Wakelin cocktails recipes (66) Caipirinha. By Jack Wakelin cocktails recipes (66) Rylan's festive fizz. By Rylan Clark-Neal cocktails recipes (66)
Grilled corn, shrimp and cheese with corn chips recipe
 This quick and easy recipe will satisfy your Tex-mex cravings fast. 2 tbsp olive oil4 raw king prawns 1 shallot, finely chopped1 jalapeño pepper, finely chopped 3 spring onions, finely chopped 30g/1oz cream cheese 50g/1¾oz mayonnaise 150g/5½oz strong mature cheddar, grated 300g/10½oz cooked sweetcorn freshly ground black pepper 2 soft tortillas 2 tbsp olive oil 4 raw king prawns 1 shallot, finely chopped 1 jalapeño pepper, finely chopped 3 spring onions, finely chopped 30g/1oz cream cheese 50g/1¾oz mayonnaise 150g/5½oz strong mature cheddar, grated 300g/10½oz cooked sweetcorn freshly ground black pepper 2 soft tortillas Method Preheat the grill to high. Heat the oil in an ovenproof pan and sauté the prawns until pink and cooked through. Remove from the pan and roughly chop. In the same pan, sauté the shallots, jalapeño pepper and spring onions until soft. Remove from the heat and stir in the cream cheese, prawns, mayonnaise, cheddar, and sweetcorn and grill until bubbling. Serve with the tortillas. Preheat the grill to high. Preheat the grill to high. Heat the oil in an ovenproof pan and sauté the prawns until pink and cooked through. Remove from the pan and roughly chop. Heat the oil in an ovenproof pan and sauté the prawns until pink and cooked through. Remove from the pan and roughly chop. In the same pan, sauté the shallots, jalapeño pepper and spring onions until soft. In the same pan, sauté the shallots, jalapeño pepper and spring onions until soft. Remove from the heat and stir in the cream cheese, prawns, mayonnaise, cheddar, and sweetcorn and grill until bubbling. Remove from the heat and stir in the cream cheese, prawns, mayonnaise, cheddar, and sweetcorn and grill until bubbling. Serve with the tortillas. Serve with the tortillas.
Maids of Honour tarts recipe
 These traditional English tarts are made from puff pastry filled with almond-flavoured curd cheese, and are said to date from the time of King Henry VIII. They are quick as anything to prepare. Equipment: You will need a 12-hole non-stick patty tin and a 9cm/3½in biscuit cutter. 375g/13oz puff pastry50g/1¾oz butter, softened50g/1¾oz caster sugar1 free-range egg, beaten1 tbsp plain flour50g/1¾oz ground almonds½ tsp grated nutmeg or ground mace2 lemons, zest only100g/3½oz curd cheese 375g/13oz puff pastry 50g/1¾oz butter, softened 50g/1¾oz caster sugar 1 free-range egg, beaten 1 tbsp plain flour 50g/1¾oz ground almonds ½ tsp grated nutmeg or ground mace 2 lemons, zest only 100g/3½oz curd cheese Method Preheat the oven to 180C/160C Fan/Gas 4. Roll the pastry out slightly thinner than a one pound coin, then stamp out twelve 9cm/3½in rounds and use to line a 12-hole non-stick patty tin. Place the tray of pastry discs in the fridge while you make the filling.Cream together the butter and sugar in a bowl until pale and fluffy. Beat in the egg, flour, ground almonds, nutmeg (or ground mace) and lemon zest. Stir in the curd cheese, being careful not to overwork the mixture as it can split. Spoon the mixture into the tart cases and bake for 25 minutes, or until risen and lightly browned on top. Transfer to a wire rack and leave to cool completely before serving. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Roll the pastry out slightly thinner than a one pound coin, then stamp out twelve 9cm/3½in rounds and use to line a 12-hole non-stick patty tin. Place the tray of pastry discs in the fridge while you make the filling. Roll the pastry out slightly thinner than a one pound coin, then stamp out twelve 9cm/3½in rounds and use to line a 12-hole non-stick patty tin. Place the tray of pastry discs in the fridge while you make the filling. Cream together the butter and sugar in a bowl until pale and fluffy. Beat in the egg, flour, ground almonds, nutmeg (or ground mace) and lemon zest. Stir in the curd cheese, being careful not to overwork the mixture as it can split. Cream together the butter and sugar in a bowl until pale and fluffy. Beat in the egg, flour, ground almonds, nutmeg (or ground mace) and lemon zest. Stir in the curd cheese, being careful not to overwork the mixture as it can split. Spoon the mixture into the tart cases and bake for 25 minutes, or until risen and lightly browned on top. Transfer to a wire rack and leave to cool completely before serving. Spoon the mixture into the tart cases and bake for 25 minutes, or until risen and lightly browned on top. Transfer to a wire rack and leave to cool completely before serving.
Rum and raisin baked cheesecake recipe
 This rich and boozy cheesecake makes a great dessert for grown ups. Substitute the rum with orange juice for an alcohol-free version. 10 digestive biscuits 50g/1¾oz butter, melted600g/1lb 5oz cream cheese2 tbsp plain flour175g/6oz caster sugar5 drops vanilla extract2 free-range eggs, plus 1 egg yolk2 x 142ml/5fl oz pots soured cream150g/5½oz raisins, soaked in 100ml/3½fl oz white rum2 tbsp icing sugar 10 digestive biscuits 50g/1¾oz butter, melted 600g/1lb 5oz cream cheese 2 tbsp plain flour 175g/6oz caster sugar 5 drops vanilla extract 2 free-range eggs, plus 1 egg yolk 2 x 142ml/5fl oz pots soured cream 150g/5½oz raisins, soaked in 100ml/3½fl oz white rum 2 tbsp icing sugar Method Preheat the oven to 180C/350F/Gas 4. Grease and line and 20cm/8in springform cake tin. Blend the biscuits in a food processor, or crush in a plastic bag with a rolling pin. Transfer to a clean bowl, stir in the melted butter then press the mixture into the prepared cake tin and bake in the oven for five minutes. Meanwhile, beat the cream cheese with the flour, sugar, vanilla extract, whole eggs, egg yolk and one of the pots of soured cream until light and fluffy. Mix in the raisins soaked in rum, pour onto the biscuit base and bake for 30 minutes. Mix the remaining pot of soured cream with the icing sugar, pour over the cheesecake and bake for a further 10 minutes or until the filling is set but still slightly wobbly. Remove from the oven, let cool then chill in the fridge until ready to serve. Preheat the oven to 180C/350F/Gas 4. Grease and line and 20cm/8in springform cake tin. Preheat the oven to 180C/350F/Gas 4. Grease and line and 20cm/8in springform cake tin. Blend the biscuits in a food processor, or crush in a plastic bag with a rolling pin. Transfer to a clean bowl, stir in the melted butter then press the mixture into the prepared cake tin and bake in the oven for five minutes. Blend the biscuits in a food processor, or crush in a plastic bag with a rolling pin. Transfer to a clean bowl, stir in the melted butter then press the mixture into the prepared cake tin and bake in the oven for five minutes. Meanwhile, beat the cream cheese with the flour, sugar, vanilla extract, whole eggs, egg yolk and one of the pots of soured cream until light and fluffy. Meanwhile, beat the cream cheese with the flour, sugar, vanilla extract, whole eggs, egg yolk and one of the pots of soured cream until light and fluffy. Mix in the raisins soaked in rum, pour onto the biscuit base and bake for 30 minutes. Mix in the raisins soaked in rum, pour onto the biscuit base and bake for 30 minutes. Mix the remaining pot of soured cream with the icing sugar, pour over the cheesecake and bake for a further 10 minutes or until the filling is set but still slightly wobbly. Remove from the oven, let cool then chill in the fridge until ready to serve. Mix the remaining pot of soured cream with the icing sugar, pour over the cheesecake and bake for a further 10 minutes or until the filling is set but still slightly wobbly. Remove from the oven, let cool then chill in the fridge until ready to serve.