ademchaoua/GeneralTextCorpus huggingface dataset:
Taleggio toasts with roasted vine tomatoes recipe
 6 vine tomatoesolive oil, for drizzlingsalt and freshly ground black pepper 6 vine tomatoes olive oil, for drizzling salt and freshly ground black pepper 3 slices ciabatta, toasted100g/3½oz Taleggio cheese, slicedsalt and freshly ground black pepper6 fresh basil leaves, to serve 3 slices ciabatta, toasted 100g/3½oz Taleggio cheese, sliced salt and freshly ground black pepper 6 fresh basil leaves, to serve Method Preheat the oven to 200C/400F/Gas 6. Preheat the grill to medium.For the roasted vine tomatoes, place the tomatoes onto a baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper.Transfer to the oven and roast for 10-12 minutes, until softened.For the Taleggio toasts, top the toasted ciabatta slices with the Taleggio and season with salt and freshly ground black pepper.Place under the grill for 3-4 minutes, or until the Taleggio has melted.To serve, place a slice of Taleggio toast onto three serving plates and place two roasted tomatoes on top of each slice. Top with the basil leaves. Preheat the oven to 200C/400F/Gas 6. Preheat the grill to medium. Preheat the oven to 200C/400F/Gas 6. Preheat the grill to medium. For the roasted vine tomatoes, place the tomatoes onto a baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper. For the roasted vine tomatoes, place the tomatoes onto a baking sheet, drizzle with olive oil and season with salt and freshly ground black pepper. Transfer to the oven and roast for 10-12 minutes, until softened. Transfer to the oven and roast for 10-12 minutes, until softened. For the Taleggio toasts, top the toasted ciabatta slices with the Taleggio and season with salt and freshly ground black pepper. For the Taleggio toasts, top the toasted ciabatta slices with the Taleggio and season with salt and freshly ground black pepper. Place under the grill for 3-4 minutes, or until the Taleggio has melted. Place under the grill for 3-4 minutes, or until the Taleggio has melted. To serve, place a slice of Taleggio toast onto three serving plates and place two roasted tomatoes on top of each slice. Top with the basil leaves. To serve, place a slice of Taleggio toast onto three serving plates and place two roasted tomatoes on top of each slice. Top with the basil leaves.
Grilled lettuce with goats' cheese recipe
 A great side dish for al fresco lunches. Lettuce usually takes a back seat but, when cooked well, its flavour is worth celebrating on its own. 6 Little Gem lettuces 2 tbsp olive oil salt and freshly ground black pepper 250g/9oz goats' cheese, or taleggio ¼ lemon 6 Little Gem lettuces 2 tbsp olive oil salt and freshly ground black pepper 250g/9oz goats' cheese, or taleggio ¼ lemon Method Cut the lettuces in half leaving the base of the stem intact to hold the leaves together. Brush the lettuces with the olive oil, well-seasoned with salt and pepper.Then place cut side down on a preheated barbecue rack or one of those cast iron griddle pans with raised ridges. Cook for 3-5 minutes. They are ready when the outer leaves are well-charred, striped from the grill and the thick stems are just becoming tender. Arrange the 12 lettuce halves in a dish and lay over thin slices of the cheese. Add a few more twists of pepper and a drizzle of leftover olive oil. Throw in a hot oven or under a grill until the cheese starts to bubble. Serve at once. Two lettuce halves, smothered in bubbling cheese, per person. Cut the lettuces in half leaving the base of the stem intact to hold the leaves together. Brush the lettuces with the olive oil, well-seasoned with salt and pepper. Cut the lettuces in half leaving the base of the stem intact to hold the leaves together. Brush the lettuces with the olive oil, well-seasoned with salt and pepper. Then place cut side down on a preheated barbecue rack or one of those cast iron griddle pans with raised ridges. Cook for 3-5 minutes. They are ready when the outer leaves are well-charred, striped from the grill and the thick stems are just becoming tender. Then place cut side down on a preheated barbecue rack or one of those cast iron griddle pans with raised ridges. Cook for 3-5 minutes. They are ready when the outer leaves are well-charred, striped from the grill and the thick stems are just becoming tender. Arrange the 12 lettuce halves in a dish and lay over thin slices of the cheese. Add a few more twists of pepper and a drizzle of leftover olive oil. Throw in a hot oven or under a grill until the cheese starts to bubble. Arrange the 12 lettuce halves in a dish and lay over thin slices of the cheese. Add a few more twists of pepper and a drizzle of leftover olive oil. Throw in a hot oven or under a grill until the cheese starts to bubble. Serve at once. Two lettuce halves, smothered in bubbling cheese, per person. Serve at once. Two lettuce halves, smothered in bubbling cheese, per person.
Noodle soup with teriyaki beef and cashews recipe
 An udon noodle soup. 1 tbsp sesame oil1 tbsp soy sauce2.5cm/1in piece fresh ginger, peeled and finely slicedpinch chilli flakes150ml/5fl oz hot vegetable stock100g/3½oz ready-cooked udon noodles 1 tbsp sesame oil 1 tbsp soy sauce 2.5cm/1in piece fresh ginger, peeled and finely sliced pinch chilli flakes 150ml/5fl oz hot vegetable stock 100g/3½oz ready-cooked udon noodles 1 tbsp olive oil100g/3½oz beef filletsalt and freshly ground black pepper1 tbsp soy sauce1 tbsp clear honey 1 tbsp olive oil 100g/3½oz beef fillet salt and freshly ground black pepper 1 tbsp soy sauce 1 tbsp clear honey 1 tbsp cashew nuts, lightly toasted 1 tbsp cashew nuts, lightly toasted Method For the noodle soup, place all the noodle soup ingredients except for the noodles into a saucepan and bring to the boil. Reduce the heat and simmer for five minutes.For the teriyaki beef, rub the beef all over with olive oil and season well with salt and freshly ground black pepper.Heat a frying pan until hot and fry the beef for 2-3 minutes on each side, or until cooked to your liking. Remove the beef from the pan and set aside to rest in a warm place. Add the soy sauce and honey to the pan and stir, then remove the pan from the heat. Cut the beef into thin slices and stir around in the pan of soy mixture to coat all over in the pan juices.To serve, place the noodles into a bowl and pour over the soup. Top with the sliced beef and sprinkle over the cashew nuts. For the noodle soup, place all the noodle soup ingredients except for the noodles into a saucepan and bring to the boil. Reduce the heat and simmer for five minutes. For the noodle soup, place all the noodle soup ingredients except for the noodles into a saucepan and bring to the boil. Reduce the heat and simmer for five minutes. For the teriyaki beef, rub the beef all over with olive oil and season well with salt and freshly ground black pepper. For the teriyaki beef, rub the beef all over with olive oil and season well with salt and freshly ground black pepper. Heat a frying pan until hot and fry the beef for 2-3 minutes on each side, or until cooked to your liking. Remove the beef from the pan and set aside to rest in a warm place. Add the soy sauce and honey to the pan and stir, then remove the pan from the heat. Heat a frying pan until hot and fry the beef for 2-3 minutes on each side, or until cooked to your liking. Remove the beef from the pan and set aside to rest in a warm place. Add the soy sauce and honey to the pan and stir, then remove the pan from the heat. Cut the beef into thin slices and stir around in the pan of soy mixture to coat all over in the pan juices. Cut the beef into thin slices and stir around in the pan of soy mixture to coat all over in the pan juices. To serve, place the noodles into a bowl and pour over the soup. Top with the sliced beef and sprinkle over the cashew nuts. To serve, place the noodles into a bowl and pour over the soup. Top with the sliced beef and sprinkle over the cashew nuts.
Korean bulgogi chicken stir-fry recipe
 Sweet pear and salty soy combine to make a delicious stir-fry. The kimchi helps to cut through the richness. 3 garlic cloves, peeled ½ onion ½ pear, cored5 tbsp soy sauce3 tbsp caster sugar2 tbsp sesame oil3 tbsp mirin pinch cracked black pepper2 large chicken breasts, cut into thin strips220g/8oz brown rice2 tbsp groundnut oil4 free-range eggs200g/7oz ready-made kimchi, to serve 3 garlic cloves, peeled ½ onion ½ pear, cored 5 tbsp soy sauce 3 tbsp caster sugar 2 tbsp sesame oil 3 tbsp mirin pinch cracked black pepper 2 large chicken breasts, cut into thin strips 220g/8oz brown rice 2 tbsp groundnut oil 4 free-range eggs 200g/7oz ready-made kimchi, to serve Method To make the marinade, blitz the garlic, onion and pear in a food processor and place in a bowl. Add the soy, sugar, 5 tablespoons water, sesame oil, mirin and pepper and mix well. Add the chicken and stir to combine. Cover and leave to marinate in the fridge for an hour.After half an hour, bring a pan of water to the boil, add the rice and cook for 25 - 30 minutes, or until tender. Drain and set aside. Heat a wok on a high heat and stir-fry the chicken for 4 - 5 minutes, until cooked through and browned. Meanwhile, heat the oil in a large frying pan and break the eggs in. Fry to your liking, basting the yolk with the oil to make sure it’s cooked. To serve, place the rice in a bowl and top with the chicken, fried egg and a spoonful of kimchi. To make the marinade, blitz the garlic, onion and pear in a food processor and place in a bowl. Add the soy, sugar, 5 tablespoons water, sesame oil, mirin and pepper and mix well. Add the chicken and stir to combine. Cover and leave to marinate in the fridge for an hour. To make the marinade, blitz the garlic, onion and pear in a food processor and place in a bowl. Add the soy, sugar, 5 tablespoons water, sesame oil, mirin and pepper and mix well. Add the chicken and stir to combine. Cover and leave to marinate in the fridge for an hour. After half an hour, bring a pan of water to the boil, add the rice and cook for 25 - 30 minutes, or until tender. Drain and set aside. After half an hour, bring a pan of water to the boil, add the rice and cook for 25 - 30 minutes, or until tender. Drain and set aside. Heat a wok on a high heat and stir-fry the chicken for 4 - 5 minutes, until cooked through and browned. Heat a wok on a high heat and stir-fry the chicken for 4 - 5 minutes, until cooked through and browned. Meanwhile, heat the oil in a large frying pan and break the eggs in. Fry to your liking, basting the yolk with the oil to make sure it’s cooked. Meanwhile, heat the oil in a large frying pan and break the eggs in. Fry to your liking, basting the yolk with the oil to make sure it’s cooked. To serve, place the rice in a bowl and top with the chicken, fried egg and a spoonful of kimchi. To serve, place the rice in a bowl and top with the chicken, fried egg and a spoonful of kimchi.
Pork belly with parsley sauce and lovage potatoes recipe
 Need a speedy Sunday lunch? This recipe is fuss-free and a few simple tricks ensure its full of flavour. 800g/1lb 12oz new potatoes, peeled and kept whole1 tsp saltlarge sprig fresh lovage1 tsp lard or goose fat8 slices belly pork (about 1kg/2lb 4oz weight in total), each slice about 1cm/½in thick25g/1oz butter25g/1oz plain flour300ml/10fl oz full-fat milk10 turns black peppermill50g/1¾oz flatleaf parsley, leaves finely chopped 800g/1lb 12oz new potatoes, peeled and kept whole 1 tsp salt large sprig fresh lovage 1 tsp lard or goose fat 8 slices belly pork (about 1kg/2lb 4oz weight in total), each slice about 1cm/½in thick 25g/1oz butter 25g/1oz plain flour 300ml/10fl oz full-fat milk 10 turns black peppermill 50g/1¾oz flatleaf parsley, leaves finely chopped Method Boil the potatoes in plenty of water with half the salt and the lovage until tender. Drain and reserve 150ml/5fl oz of the cooking water. Discard the lovage.Melt the lard in a large heavy frying pan over medium-high heat and fry the pork for 8–10 minutes on each side, remove from the heat.Meanwhile, melt the butter in a saucepan over a medium heat, add the flour and stir to make a roux. Cook for 1–2 minutes, then gradually add the milk, stirring all the time until smooth. Add the reserved potato water. Taste and season with the remaining salt and pepper. Add the parsley, stir through and cook for 1 minute.Serve the pork and potatoes with the parsley sauce. Boil the potatoes in plenty of water with half the salt and the lovage until tender. Drain and reserve 150ml/5fl oz of the cooking water. Discard the lovage. Boil the potatoes in plenty of water with half the salt and the lovage until tender. Drain and reserve 150ml/5fl oz of the cooking water. Discard the lovage. Melt the lard in a large heavy frying pan over medium-high heat and fry the pork for 8–10 minutes on each side, remove from the heat. Melt the lard in a large heavy frying pan over medium-high heat and fry the pork for 8–10 minutes on each side, remove from the heat. Meanwhile, melt the butter in a saucepan over a medium heat, add the flour and stir to make a roux. Cook for 1–2 minutes, then gradually add the milk, stirring all the time until smooth. Add the reserved potato water. Taste and season with the remaining salt and pepper. Add the parsley, stir through and cook for 1 minute. Meanwhile, melt the butter in a saucepan over a medium heat, add the flour and stir to make a roux. Cook for 1–2 minutes, then gradually add the milk, stirring all the time until smooth. Add the reserved potato water. Taste and season with the remaining salt and pepper. Add the parsley, stir through and cook for 1 minute. Serve the pork and potatoes with the parsley sauce. Serve the pork and potatoes with the parsley sauce.
Dill herrings and quails' eggs canapés recipe
 These canapés are incredibly easy but still pack a flavour punch. Plus they can be made up to 2 hours in advance making them a stress-free party canapé. 4 small slices rye bread100g/3½oz cream cheese1 tsp lemon juice1 tbsp chopped dill, plus extra sprigs for garnishfreshly ground black pepper50g/1¾oz dill herrings, from a jar, cut into small squares6 quails eggs, hard-boiled and peeled 4 small slices rye bread 100g/3½oz cream cheese 1 tsp lemon juice 1 tbsp chopped dill, plus extra sprigs for garnish freshly ground black pepper 50g/1¾oz dill herrings, from a jar, cut into small squares 6 quails eggs, hard-boiled and peeled Method Slice each bread slice into 6 small squares and place on a board.Put the cream cheese, lemon juice, dill and pepper into a bowl and mix. Spread a thin layer of the mixture over each square and top with a dill herring. Slice each quail egg into quarters and place a quarter on each square. Garnish with a sprig of dill and serve. Slice each bread slice into 6 small squares and place on a board. Slice each bread slice into 6 small squares and place on a board. Put the cream cheese, lemon juice, dill and pepper into a bowl and mix. Put the cream cheese, lemon juice, dill and pepper into a bowl and mix. Spread a thin layer of the mixture over each square and top with a dill herring. Slice each quail egg into quarters and place a quarter on each square. Garnish with a sprig of dill and serve. Spread a thin layer of the mixture over each square and top with a dill herring. Slice each quail egg into quarters and place a quarter on each square. Garnish with a sprig of dill and serve.
Pickled tomatoes recipe
 Savour the taste of summery cherry tomatoes by packing them into a jar with garlic, herbs and spices and a sweet and vinegary pickling liquid. Equipment and preparation: you will need a 1 litre/1¾ pint pickling jar with a screw top lid (or several smaller jars with lids). 250ml/9fl oz malt vinegar250ml/9fl oz red wine vinegar5 tbsp golden caster sugar3 tbsp sea salt 250ml/9fl oz malt vinegar 250ml/9fl oz red wine vinegar 5 tbsp golden caster sugar 3 tbsp sea salt 20 assorted cherry or small tomatoes4 garlic cloves2 large sprigs rosemary1 bay leaf1 tbsp coriander seeds1 tbsp black peppercorns 20 assorted cherry or small tomatoes 4 garlic cloves 2 large sprigs rosemary 1 bay leaf 1 tbsp coriander seeds 1 tbsp black peppercorns Method For the pickling liquid, in a pan bring all of the pickling liquid ingredients to the boil and leave to simmer on a low heat.Sterilise both a 1 litre/1¾ pint pickling jar with a screw top lid and the lid in a large pot of boiling water that boils for at least 10 minutes. (Or use several smaller jars with lids.) Lift the jars out of their water bath with a pair of jar tongs. Empty the water. Alternatively they can be sterilised in a dishwasher. For the pickle, quickly fill the jars with the tomatoes, herbs and spices.Using a jug or a funnel pour the hot pickling liquid into the jar, pour it all the way to the top and seal, ensuring as little air as possible remains in the jar.The pickle will keep for up to a year. Keep refrigerated once opened and finish within two weeks. For the pickling liquid, in a pan bring all of the pickling liquid ingredients to the boil and leave to simmer on a low heat. For the pickling liquid, in a pan bring all of the pickling liquid ingredients to the boil and leave to simmer on a low heat. Sterilise both a 1 litre/1¾ pint pickling jar with a screw top lid and the lid in a large pot of boiling water that boils for at least 10 minutes. (Or use several smaller jars with lids.) Lift the jars out of their water bath with a pair of jar tongs. Empty the water. Sterilise both a 1 litre/1¾ pint pickling jar with a screw top lid and the lid in a large pot of boiling water that boils for at least 10 minutes. (Or use several smaller jars with lids.) Lift the jars out of their water bath with a pair of jar tongs. Empty the water. Alternatively they can be sterilised in a dishwasher. Alternatively they can be sterilised in a dishwasher. For the pickle, quickly fill the jars with the tomatoes, herbs and spices. For the pickle, quickly fill the jars with the tomatoes, herbs and spices. Using a jug or a funnel pour the hot pickling liquid into the jar, pour it all the way to the top and seal, ensuring as little air as possible remains in the jar. Using a jug or a funnel pour the hot pickling liquid into the jar, pour it all the way to the top and seal, ensuring as little air as possible remains in the jar. The pickle will keep for up to a year. The pickle will keep for up to a year. Keep refrigerated once opened and finish within two weeks. Keep refrigerated once opened and finish within two weeks.
Ras-el-hanout recipe
 This spice blend is heady and sweet with a kick of chilli. Use on fish, chicken or sprinkled on couscous. 2 cinnamon sticks, broken into several pieces1 tbsp cloves1 tbsp coriander seeds1 tbsp cumin seeds1 tbsp fenugreek1 tbsp fennel seeds1 tbsp mustard seeds25g/1¾oz dried Damascan rose petals (available at spice shops and Middle Eastern food stores) 2 cinnamon sticks, broken into several pieces 1 tbsp cloves 1 tbsp coriander seeds 1 tbsp cumin seeds 1 tbsp fenugreek 1 tbsp fennel seeds 1 tbsp mustard seeds 25g/1¾oz dried Damascan rose petals (available at spice shops and Middle Eastern food stores) Method Place all the ingredients in a metal frying pan and place over gentle heat. Cook until the seeds begin to pop in the pan. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn. Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm.Store in an airtight container for one to two weeks. Place all the ingredients in a metal frying pan and place over gentle heat. Cook until the seeds begin to pop in the pan. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn. Place all the ingredients in a metal frying pan and place over gentle heat. Cook until the seeds begin to pop in the pan. Toss as they start to pop and cook for a couple more minutes, taking care not to let them burn. Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm. Remove from pan and grind the mixture in a coffee grinder, mini food processor or pestle and mortar while still warm. Store in an airtight container for one to two weeks. Store in an airtight container for one to two weeks.
Black pudding with onions recipe
 This is typically served as tapas on toasted bread in Spain. Use slicing morcilla for this recipe, if you can find it. 2 tbsp olive oil1 large onion, thinly sliced into crescent moons2 garlic cloves, finely chopped1 tsp dried oregano1 tsp sweet paprika½ tsp hot paprika½ tsp ground allspice½ tsp ground cuminpinch ground clovespinch ground cinnamon250g/9oz black pudding, peeled and diced2 tomatoes, seeds removed, dicedsalt and freshly ground black pepper 2 tbsp olive oil 1 large onion, thinly sliced into crescent moons 2 garlic cloves, finely chopped 1 tsp dried oregano 1 tsp sweet paprika ½ tsp hot paprika ½ tsp ground allspice ½ tsp ground cumin pinch ground cloves pinch ground cinnamon 250g/9oz black pudding, peeled and diced 2 tomatoes, seeds removed, diced salt and freshly ground black pepper thin slices baguette, toasted2 tbsp finely chopped parsley thin slices baguette, toasted 2 tbsp finely chopped parsley Method Heat half of the olive oil in a large frying pan. Add the onion and fry gently for around 10 minutes, or until soft and translucent. Add the garlic, oregano and spices. Continue to cook for a couple more minutes then season with salt and pepper. Add 100ml/3½fl oz water and leave to simmer for a couple of minutes.In a separate frying pan, heat the remaining olive oil. Add the black pudding and fry briskly on all sides until crisp. Gently toss the black pudding with the onion mixture and the tomatoes.Serve the black pudding piled onto the toast and garnished with parsley. Heat half of the olive oil in a large frying pan. Add the onion and fry gently for around 10 minutes, or until soft and translucent. Add the garlic, oregano and spices. Heat half of the olive oil in a large frying pan. Add the onion and fry gently for around 10 minutes, or until soft and translucent. Add the garlic, oregano and spices. Continue to cook for a couple more minutes then season with salt and pepper. Add 100ml/3½fl oz water and leave to simmer for a couple of minutes. Continue to cook for a couple more minutes then season with salt and pepper. Add 100ml/3½fl oz water and leave to simmer for a couple of minutes. In a separate frying pan, heat the remaining olive oil. Add the black pudding and fry briskly on all sides until crisp. Gently toss the black pudding with the onion mixture and the tomatoes. In a separate frying pan, heat the remaining olive oil. Add the black pudding and fry briskly on all sides until crisp. Gently toss the black pudding with the onion mixture and the tomatoes. Serve the black pudding piled onto the toast and garnished with parsley. Serve the black pudding piled onto the toast and garnished with parsley.