ademchaoua/GeneralTextCorpus huggingface dataset:
Hoisin chicken with cashews recipe
 This recipe was my go-to in lockdown! Great for a quick supper on a warm summer's evening. Place the chicken breasts in the freezer for an hour or so before you start, so they are firmer when you cut them into strips. 3 tbsp hoisin sauce 1 tbsp grated fresh root ginger 1 tsp runny honey ½ lemon, juice only 3 tbsp hoisin sauce 1 tbsp grated fresh root ginger 1 tsp runny honey ½ lemon, juice only 3 boneless chicken breasts, skin removed, cut into long, thin strips 2 tbsp olive oil, plus an extra dash 100g/3½oz cashew nuts small bunch spring onions, slicedsalt and freshly ground black pepperfreshly steamed rice or fresh green salad, to serve 3 boneless chicken breasts, skin removed, cut into long, thin strips 2 tbsp olive oil, plus an extra dash 100g/3½oz cashew nuts small bunch spring onions, sliced salt and freshly ground black pepper freshly steamed rice or fresh green salad, to serve Method To make the marinade, place the hoisin, ginger, honey and lemon juice in a bowl and stir well.Add the chicken strips to the bowl of marinade. Season with salt and pepper and toss to coat in the marinade. Cover and place in the fridge to chill for 30 minutes, or longer if possible.Heat the oil in a large frying pan or wok over a high heat. Fry the chicken for a few minutes in two batches, until golden brown and just cooked through. Remove from the pan and set aside.Wipe the pan clean with kitchen paper, if needed, then add a dash of oil, the cashew nuts and spring onions and fry for 1 minute. Return the chicken and juices to the pan and toss until warmed through. Serve in a bowl with rice or salad on the side. To make the marinade, place the hoisin, ginger, honey and lemon juice in a bowl and stir well. To make the marinade, place the hoisin, ginger, honey and lemon juice in a bowl and stir well. Add the chicken strips to the bowl of marinade. Season with salt and pepper and toss to coat in the marinade. Cover and place in the fridge to chill for 30 minutes, or longer if possible. Add the chicken strips to the bowl of marinade. Season with salt and pepper and toss to coat in the marinade. Cover and place in the fridge to chill for 30 minutes, or longer if possible. Heat the oil in a large frying pan or wok over a high heat. Fry the chicken for a few minutes in two batches, until golden brown and just cooked through. Remove from the pan and set aside. Heat the oil in a large frying pan or wok over a high heat. Fry the chicken for a few minutes in two batches, until golden brown and just cooked through. Remove from the pan and set aside. Wipe the pan clean with kitchen paper, if needed, then add a dash of oil, the cashew nuts and spring onions and fry for 1 minute. Return the chicken and juices to the pan and toss until warmed through. Serve in a bowl with rice or salad on the side. Wipe the pan clean with kitchen paper, if needed, then add a dash of oil, the cashew nuts and spring onions and fry for 1 minute. Return the chicken and juices to the pan and toss until warmed through. Serve in a bowl with rice or salad on the side. Recipe tips Raw marinated chicken freezes well.
Chicken stir-fry recipe
 Everyone has their favourite additions to a basic chicken stir-fry - feel free to adapt the recipe to include yours. Each serving provides 617kcal, 47g protein, 56g carbohydrate (of which 8g sugars), 22g fat (of which 4.5g saturates), 6g fibre and 3.5g salt. 1 tbsp olive oil1 garlic clove, chopped2 chicken thighs, thinly sliced½ red pepper, seeds removed, thinly sliced1 tbsp soy sauce30g/1oz mangetout, green beans or sugar snap peas100ml/3½fl oz chicken stock1 nest of egg noodles, cooked according to the packet instructions 1 tbsp olive oil 1 garlic clove, chopped 2 chicken thighs, thinly sliced ½ red pepper, seeds removed, thinly sliced 1 tbsp soy sauce 30g/1oz mangetout, green beans or sugar snap peas 100ml/3½fl oz chicken stock 1 nest of egg noodles, cooked according to the packet instructions Method Heat the oil in a large frying pan or wok and fry the garlic and chicken, until browned all over. Add the pepper to the pan and stir-fry for 2-3 minutes.Stir in the soy sauce, mangetout and chicken stock. Continue to stir-fry over a medium-high heat for 3-4 minutes, or until the chicken is cooked through. Add in the cooked noodles and stir to combine. Heat the oil in a large frying pan or wok and fry the garlic and chicken, until browned all over. Add the pepper to the pan and stir-fry for 2-3 minutes. Heat the oil in a large frying pan or wok and fry the garlic and chicken, until browned all over. Add the pepper to the pan and stir-fry for 2-3 minutes. Stir in the soy sauce, mangetout and chicken stock. Continue to stir-fry over a medium-high heat for 3-4 minutes, or until the chicken is cooked through. Add in the cooked noodles and stir to combine. Stir in the soy sauce, mangetout and chicken stock. Continue to stir-fry over a medium-high heat for 3-4 minutes, or until the chicken is cooked through. Add in the cooked noodles and stir to combine. Recipe tips The key to a speedy chicken stir-fry is slicing your chicken thinly to make sure it cooks through quickly.
Creamy chicken korma recipe
 This easy chicken korma recipe is mild and rich with cream, but it's still really tasty. Serve with naan bread and/or rice. Each serving provides 636 kcal, 47g protein, 9g carbohydrate (of which 6g sugars), 45g fat (of which 15g saturates), 2g fibre and 0.9g salt. 2 tbsp vegetable oil1 large onion, chopped4 whole cloves 4 cardamom pods, crushed4 skinless, boneless chicken breasts, cut into bite-size pieces3 garlic cloves, crushed4cm/1½in piece of fresh ginger, peeled and grated1 tsp ground coriander¼ tsp ground allspice (optional)1½ tsp ground cumin½ tsp ground turmeric1 tsp mild chilli powder2 tsp tomato purée75g/3oz ground almonds250ml/8fl oz chicken stock200ml/7fl oz double creamsalt and freshly ground black pepper50g/2oz flaked almonds, toastedchopped coriander, to garnish (optional) 2 tbsp vegetable oil 1 large onion, chopped 4 whole cloves 4 cardamom pods, crushed 4 skinless, boneless chicken breasts, cut into bite-size pieces 3 garlic cloves, crushed 4cm/1½in piece of fresh ginger, peeled and grated 1 tsp ground coriander ¼ tsp ground allspice (optional) 1½ tsp ground cumin ½ tsp ground turmeric 1 tsp mild chilli powder 2 tsp tomato purée 75g/3oz ground almonds 250ml/8fl oz chicken stock 200ml/7fl oz double cream salt and freshly ground black pepper 50g/2oz flaked almonds, toasted chopped coriander, to garnish (optional) Method Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften. Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.Scatter over the toasted almonds and chopped coriander, if using. Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften. Heat the oil in a large saucepan or frying pan. Once hot, fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften. Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken. Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken. Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it. Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it. Scatter over the toasted almonds and chopped coriander, if using. Scatter over the toasted almonds and chopped coriander, if using.
Cabbage soup recipe
 This is a good ‘stick to your ribs’ kind of soup. With savoy cabbage, potato and leek, it's hearty and satisfying while being quick to throw together. Serve with cheesy toasts for a filling meal. 4 tbsp extra virgin olive oil 1 large onion, diced1 large carrot, peeled and diced4 garlic cloves, chopped2 tsp sea salt1 tsp crushed chilli flakes1 small head Savoy cabbage, roughly shredded 4 baby leeks, sliced1 large baking potato, peeled and diced900ml/1½ pints good quality chicken or vegetable stock 4 tbsp extra virgin olive oil 1 large onion, diced 1 large carrot, peeled and diced 4 garlic cloves, chopped 2 tsp sea salt 1 tsp crushed chilli flakes 1 small head Savoy cabbage, roughly shredded 4 baby leeks, sliced 1 large baking potato, peeled and diced 900ml/1½ pints good quality chicken or vegetable stock 8 slices baguette8 slices mature cheddar 8 slices baguette 8 slices mature cheddar Method To make the soup, heat the oil in a very large saucepan or casserole. Add the onion, carrot, garlic, salt and chilli flakes. Fry over a high heat for 5 minutes and then turn the heat down to low. Cook for another 10 minutes or until softened. Add the cabbage, leeks and potato and pour in the stock. Bring to the boil and then turn the heat down to low. Simmer for 20 minutes or until the potatoes are softened and starting to break up. Keep warm. To make the cheesy toasts, preheat the grill to high. Place the baguette slices on the grill tray and cover with the cheese. Grill until bubbly and browned. Serve the warm soup in bowls with the cheesy toasts on the side. To make the soup, heat the oil in a very large saucepan or casserole. Add the onion, carrot, garlic, salt and chilli flakes. Fry over a high heat for 5 minutes and then turn the heat down to low. Cook for another 10 minutes or until softened. To make the soup, heat the oil in a very large saucepan or casserole. Add the onion, carrot, garlic, salt and chilli flakes. Fry over a high heat for 5 minutes and then turn the heat down to low. Cook for another 10 minutes or until softened. Add the cabbage, leeks and potato and pour in the stock. Bring to the boil and then turn the heat down to low. Simmer for 20 minutes or until the potatoes are softened and starting to break up. Keep warm. Add the cabbage, leeks and potato and pour in the stock. Bring to the boil and then turn the heat down to low. Simmer for 20 minutes or until the potatoes are softened and starting to break up. Keep warm. To make the cheesy toasts, preheat the grill to high. Place the baguette slices on the grill tray and cover with the cheese. Grill until bubbly and browned. To make the cheesy toasts, preheat the grill to high. Place the baguette slices on the grill tray and cover with the cheese. Grill until bubbly and browned. Serve the warm soup in bowls with the cheesy toasts on the side. Serve the warm soup in bowls with the cheesy toasts on the side.
Carrot and ginger soup recipe
 Quick, easy and mouthwateringly good. This carrot and ginger soup is perfect for chilly afternoons. Why not make a few more portions and keep in the freezer for emergencies? Each serving provides 160 kcal, 2g protein, 23g carbohydrate (of which 19g sugars), 4.5g fat (of which 1g saturates), 10g fibre and 0.9g salt. 1 tsp rapeseed oil1 small onion (75g/2½oz peeled weight), finely chopped 1 garlic clove, finely chopped20g/¾oz fresh root ginger, peeled and finely chopped 200g/7oz carrots, roughly chopped300ml/10fl oz vegetable stockfreshly ground black pepper1 spring onion, finely chopped, to serve 1 tsp rapeseed oil 1 small onion (75g/2½oz peeled weight), finely chopped 1 garlic clove, finely chopped 20g/¾oz fresh root ginger, peeled and finely chopped 200g/7oz carrots, roughly chopped 300ml/10fl oz vegetable stock freshly ground black pepper 1 spring onion, finely chopped, to serve Method Heat the oil in small saucepan over a medium heat. Add the onion and cook for 2–3 minutes. Add the garlic, ginger and carrots and cook for 5 minutes, stirring occasionally. Add the stock and season with pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the carrots are soft.Pour the soup into a food processor and blend until smooth. Return to the pan and reheat gently. To serve, pour the soup into a warm serving bowl and garnish with the spring onions. Heat the oil in small saucepan over a medium heat. Add the onion and cook for 2–3 minutes. Add the garlic, ginger and carrots and cook for 5 minutes, stirring occasionally. Heat the oil in small saucepan over a medium heat. Add the onion and cook for 2–3 minutes. Add the garlic, ginger and carrots and cook for 5 minutes, stirring occasionally. Add the stock and season with pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the carrots are soft. Add the stock and season with pepper to taste. Bring to the boil, then reduce the heat, cover and simmer for 20 minutes, or until the carrots are soft. Pour the soup into a food processor and blend until smooth. Return to the pan and reheat gently. Pour the soup into a food processor and blend until smooth. Return to the pan and reheat gently. To serve, pour the soup into a warm serving bowl and garnish with the spring onions. To serve, pour the soup into a warm serving bowl and garnish with the spring onions. Recipe tips This soup can be frozen for up to three months. Reheat from frozen. Check the stock you use is gluten-free if necessary.
Roast cauliflower, cumin and coconut milk soup recipe
 With three ingredients plus store-cupboard spices, this is how to make a simple, vegan cauliflower and coconut soup that's full of flavour. For this recipe you need a blender. 1 large cauliflower, broken into florets2 fat garlic cloves1½ tsp cumin seedsbig pinch dried red chilli flakes (optional)1 tbsp olive oil600ml/20fl oz hot vegetable stock1 x 400g tin coconut milksalt and freshly ground black pepper 1 large cauliflower, broken into florets 2 fat garlic cloves 1½ tsp cumin seeds big pinch dried red chilli flakes (optional) 1 tbsp olive oil 600ml/20fl oz hot vegetable stock 1 x 400g tin coconut milk salt and freshly ground black pepper Method Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes. Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden. Preheat the oven to 190C/170C Fan/Gas 5. Mix the cauliflower and garlic together on a large baking tray, sprinkle with the cumin seeds and chilli flakes, if using, and drizzle with the oil. Roast for 25–30 minutes, or until golden. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes. Pour the stock and coconut milk into a large saucepan and bring to a simmer. Squeeze the roast garlic out of its skin and add it and the cauliflower to the liquid. Simmer very gently for 10 minutes. Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper. Remove the soup from the heat and blitz using a stick blender until smooth. Season to taste with salt and pepper.
Fresh tomato soup recipe
 This fresh and simple tomato soup recipe is perfect for using up a glut of homegrown tomatoes. 2 tbsp olive oil2 onions, chopped1 carrot, peeled and diced finely 1 garlic clove, crushed1 celery stick, finely chopped 450g/1lb fresh ripe tomatoes, halved1 tsp sugar1 litre/1¾ pints vegetable stockhandful fresh basil, shredded (optional)salt and freshly ground black pepper 2 tbsp olive oil 2 onions, chopped 1 carrot, peeled and diced finely 1 garlic clove, crushed 1 celery stick, finely chopped 450g/1lb fresh ripe tomatoes, halved 1 tsp sugar 1 litre/1¾ pints vegetable stock handful fresh basil, shredded (optional) salt and freshly ground black pepper Method Heat the oil in a large saucepan and add the onions, carrot, garlic and celery. Cover and cook gently for 10 minutes until soft.Add the tomatoes and sugar. Season with salt and pepper, stir and cook for another 5 minutes.Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in just before serving. Heat the oil in a large saucepan and add the onions, carrot, garlic and celery. Cover and cook gently for 10 minutes until soft. Heat the oil in a large saucepan and add the onions, carrot, garlic and celery. Cover and cook gently for 10 minutes until soft. Add the tomatoes and sugar. Season with salt and pepper, stir and cook for another 5 minutes. Add the tomatoes and sugar. Season with salt and pepper, stir and cook for another 5 minutes. Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in just before serving. Add the stock, bring to the boil and simmer for 10 minutes. Liquidise until smooth. If using the basil, stir in just before serving.
Creamy sweetcorn soup recipe
 This creamy sweetcorn soup is perfect for a weekend lunch, serve with slices of cheese on toast to make it more filling. 2 tbsp olive oil50g/1¾oz unsalted butter1 garlic clove, finely chopped1 onion, finely sliced150g/5½oz potato, cut into small cubes200g/7oz sweetcorn600ml/20fl oz hot vegetable stock50ml/2fl oz double creamsalt and freshly ground black pepper1 tsp fresh chives, finely chopped 2 tbsp olive oil 50g/1¾oz unsalted butter 1 garlic clove, finely chopped 1 onion, finely sliced 150g/5½oz potato, cut into small cubes 200g/7oz sweetcorn 600ml/20fl oz hot vegetable stock 50ml/2fl oz double cream salt and freshly ground black pepper 1 tsp fresh chives, finely chopped Method Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened.Add the sweetcorn and continue to cook for two more minutes.Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through.Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. To serve, pour into a warm bowl and garnish a sprinkle of chives. Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened. Heat the olive oil with the butter in a frying pan over a medium heat. Once the butter has melted add the garlic, onion and potato and sauté for five minutes, until softened. Add the sweetcorn and continue to cook for two more minutes. Add the sweetcorn and continue to cook for two more minutes. Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through. Add the stock, bring to the boil, then reduce the heat to simmer for five minutes, until the potato has cooked through. Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. Stir in the cream and season, to taste, with salt and freshly ground black pepper, then pour into a food processor and blend until smooth. To serve, pour into a warm bowl and garnish a sprinkle of chives. To serve, pour into a warm bowl and garnish a sprinkle of chives.
Easy halloumi wrap recipe
 Once you know how to cook golden, crispy halloumi, the options are endless, but pairing it with hummus and salad in an easy wrap is a great place to start. If you like it spicy, add a drizzle of hot sauce. Each serving provides 790 kcals, 33g protein, 45g carbohydrates (of which 11g sugars) 51g fat (of which 21g saturates), 10g fibre and 4g salt. 100g/3½oz halloumi1 tbsp olive oil1 large soft flour tortilla wrap3 tbsp hummus1 large carrot, peeled into ribbonshandful spinach leavesfreshly ground black pepper 100g/3½oz halloumi 1 tbsp olive oil 1 large soft flour tortilla wrap 3 tbsp hummus 1 large carrot, peeled into ribbons handful spinach leaves freshly ground black pepper sweet chilli sauce, Tabasco or srirachasliced olives, diced sundried tomatoes, pickled chillies, sliced red onion sweet chilli sauce, Tabasco or sriracha sliced olives, diced sundried tomatoes, pickled chillies, sliced red onion Method Slice the halloumi into 1cm/½in thick strips and season with pepper. Heat the oil in a frying pan over a low–medium heat and fry the halloumi strips for a few minutes, turning until all sides are golden. If the pan is too hot, the outside of the halloumi might brown before the centre gets nice and soft, but you can lift the pan off the heat to reduce the temperature briefly. Warm the tortilla following pack instructions, then spread the hummus down the middle. Layer the carrot, spinach and crispy halloumi strips, add any sauces or toppings you like, then roll up the tortilla and eat while the halloumi is still warm. Slice the halloumi into 1cm/½in thick strips and season with pepper. Slice the halloumi into 1cm/½in thick strips and season with pepper. Heat the oil in a frying pan over a low–medium heat and fry the halloumi strips for a few minutes, turning until all sides are golden. If the pan is too hot, the outside of the halloumi might brown before the centre gets nice and soft, but you can lift the pan off the heat to reduce the temperature briefly. Heat the oil in a frying pan over a low–medium heat and fry the halloumi strips for a few minutes, turning until all sides are golden. If the pan is too hot, the outside of the halloumi might brown before the centre gets nice and soft, but you can lift the pan off the heat to reduce the temperature briefly. Warm the tortilla following pack instructions, then spread the hummus down the middle. Layer the carrot, spinach and crispy halloumi strips, add any sauces or toppings you like, then roll up the tortilla and eat while the halloumi is still warm. Warm the tortilla following pack instructions, then spread the hummus down the middle. Layer the carrot, spinach and crispy halloumi strips, add any sauces or toppings you like, then roll up the tortilla and eat while the halloumi is still warm.