ademchaoua/GeneralTextCorpus huggingface dataset:
Foolproof green salad recipe
 There is nothing worse than a boring bowl of green leaves served at a table with a meal. I like to add some crunchy vegetables to it and I have a trick to let you make this ahead so the lettuce doesn’t wilt even though you prepared it a couple of hours ago! 8 tbsp extra virgin olive oil3 tbsp white wine vinegar1 tbsp balsamic vinegar1 tbsp Dijon mustard1 tbsp caster sugar1 bunch fresh dill, choppedsalt and freshly ground black pepper 8 tbsp extra virgin olive oil 3 tbsp white wine vinegar 1 tbsp balsamic vinegar 1 tbsp Dijon mustard 1 tbsp caster sugar 1 bunch fresh dill, chopped salt and freshly ground black pepper 8 spring onions, thinly sliced8 celery sticks, thinly sliced1 small fennel bulb, thinly sliced½ large cucumber, halved lengthways and sliced200g/7oz mixed salad leaves, roughly torn1 Romaine lettuce, roughly torn100g/3½oz rocket or watercress, roughly torn 8 spring onions, thinly sliced 8 celery sticks, thinly sliced 1 small fennel bulb, thinly sliced ½ large cucumber, halved lengthways and sliced 200g/7oz mixed salad leaves, roughly torn 1 Romaine lettuce, roughly torn 100g/3½oz rocket or watercress, roughly torn Method For the dressing, put the oil, vinegars, mustard, sugar and salt and pepper in a bowl and whisk until evenly combined and thickened. Taste and season again if needed, then mix in the dill.Put the spring onions, celery and fennel in a large salad bowl. Pour in the dressing and toss well. Place half the cucumber and half the mixed leaves, Romaine lettuce and rocket in the bowl. Season, then top with the remaining cucumber, leaves, Romaine lettuce and rocket. Season well and chill for up to 4 hoursJust before serving, toss everything together. For the dressing, put the oil, vinegars, mustard, sugar and salt and pepper in a bowl and whisk until evenly combined and thickened. Taste and season again if needed, then mix in the dill. For the dressing, put the oil, vinegars, mustard, sugar and salt and pepper in a bowl and whisk until evenly combined and thickened. Taste and season again if needed, then mix in the dill. Put the spring onions, celery and fennel in a large salad bowl. Pour in the dressing and toss well. Put the spring onions, celery and fennel in a large salad bowl. Pour in the dressing and toss well. Place half the cucumber and half the mixed leaves, Romaine lettuce and rocket in the bowl. Season, then top with the remaining cucumber, leaves, Romaine lettuce and rocket. Season well and chill for up to 4 hours Place half the cucumber and half the mixed leaves, Romaine lettuce and rocket in the bowl. Season, then top with the remaining cucumber, leaves, Romaine lettuce and rocket. Season well and chill for up to 4 hours Just before serving, toss everything together. Just before serving, toss everything together. Recipe tips Don’t toss everything together until ready to serve, as the dressing will soften the leaves. The dressing can be chilled in the fridge for up to a week in a screw-top jar. Give it a good shake before using and add the dill just before serving. Use the best quality olive oil for the best flavour.
Fattoush with crisp olive flatbread recipe
 A vibrant and zesty Levantine salad with crispy, olivey bread. It's also vegan and quick to make. 2 small cucumbers450g/1lb cherry tomatoes, quartered 200g/7oz radishes, quartered 1 small baby gem lettuce, roughly chopped 4 spring onions, roughly chopped50g/1¾oz flatleaf parsley leaves10g/⅓oz small mint leaves9 tbsp olive oil 1 pitta bread 2 tbsp pomegranate molasses 1 tbsp sumac 2 small cucumbers 450g/1lb cherry tomatoes, quartered 200g/7oz radishes, quartered 1 small baby gem lettuce, roughly chopped 4 spring onions, roughly chopped 50g/1¾oz flatleaf parsley leaves 10g/⅓oz small mint leaves 9 tbsp olive oil 1 pitta bread 2 tbsp pomegranate molasses 1 tbsp sumac 12 green olives, stones removed 25g/1oz finely chopped flatleaf parsley100ml/3½fl oz olive oil ½ lemon, juice only 12 green olives, stones removed 25g/1oz finely chopped flatleaf parsley 100ml/3½fl oz olive oil ½ lemon, juice only Method Peel, halve and remove the seeds from the cucumbers. Cut them into half-moons and place in a large bowl.Add the tomatoes, radishes and lettuce. Scatter over the spring onions and tear in the parsley and mint leaves.Heat 5 tablespoons of the olive oil in a frying pan and shallow fry the whole pitta bread until crisp and golden. Drain on kitchen paper and leave to cool.Break up the bread into bite-sized pieces. To make the olive paste, blend the olives with the parsley, olive oil and lemon juice, then spread the paste on the bread pieces.Dress the salad with the pomegranate molasses, the remaining olive oil and the sumac. Mix well with your hands.Serve the salad with pieces of olive bread. Peel, halve and remove the seeds from the cucumbers. Cut them into half-moons and place in a large bowl. Peel, halve and remove the seeds from the cucumbers. Cut them into half-moons and place in a large bowl. Add the tomatoes, radishes and lettuce. Scatter over the spring onions and tear in the parsley and mint leaves. Add the tomatoes, radishes and lettuce. Scatter over the spring onions and tear in the parsley and mint leaves. Heat 5 tablespoons of the olive oil in a frying pan and shallow fry the whole pitta bread until crisp and golden. Drain on kitchen paper and leave to cool. Heat 5 tablespoons of the olive oil in a frying pan and shallow fry the whole pitta bread until crisp and golden. Drain on kitchen paper and leave to cool. Break up the bread into bite-sized pieces. Break up the bread into bite-sized pieces. To make the olive paste, blend the olives with the parsley, olive oil and lemon juice, then spread the paste on the bread pieces. To make the olive paste, blend the olives with the parsley, olive oil and lemon juice, then spread the paste on the bread pieces. Dress the salad with the pomegranate molasses, the remaining olive oil and the sumac. Mix well with your hands. Dress the salad with the pomegranate molasses, the remaining olive oil and the sumac. Mix well with your hands. Serve the salad with pieces of olive bread. Serve the salad with pieces of olive bread.
Za’atar chicken with chickpeas recipe
Za’atar chicken with chickpeas and garlic yoghurt A quick and easy chicken supper using the Middle Eastern spice blend, za’atar and a sprinkling of sesame seeds on chicken thighs. 3 tbsp za’atar6 tbsp olive oil4 chicken thighs 2 tbsp sesame seeds2 x 400g tins chickpeas, drained and rinsed6 garlic cloves, peeled250ml/9fl oz thick plain yoghurt 20 small mint leaves 3 tbsp za’atar 6 tbsp olive oil 4 chicken thighs 2 tbsp sesame seeds 2 x 400g tins chickpeas, drained and rinsed 6 garlic cloves, peeled 250ml/9fl oz thick plain yoghurt 20 small mint leaves Method Preheat the oven to 220C/200C Fan/Gas 7.Mix the za’atar with the oil in a small bowl.Put the chicken in a deep roasting tray, brush with the za’atar glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes.Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the za’atar oil that has gathered at the bottom of the tray.Return the chicken to the oven for a further 15–20 minutes.Pound the roasted garlic into a paste using a mortar and pestle. Scrape the garlic paste into a bowl, then mix in the yoghurt.Serve the chicken on bed of chickpeas, with the garlic yoghurt trickled over and the mint leaves scattered on top. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Mix the za’atar with the oil in a small bowl. Mix the za’atar with the oil in a small bowl. Put the chicken in a deep roasting tray, brush with the za’atar glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes. Put the chicken in a deep roasting tray, brush with the za’atar glaze and scatter over the sesame seeds. Add the chickpeas and garlic and bake for 30–40 minutes. Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the za’atar oil that has gathered at the bottom of the tray. Remove the tray from the oven, take the garlic out and set aside. Brush the chicken with the za’atar oil that has gathered at the bottom of the tray. Return the chicken to the oven for a further 15–20 minutes. Return the chicken to the oven for a further 15–20 minutes. Pound the roasted garlic into a paste using a mortar and pestle. Scrape the garlic paste into a bowl, then mix in the yoghurt. Pound the roasted garlic into a paste using a mortar and pestle. Scrape the garlic paste into a bowl, then mix in the yoghurt. Serve the chicken on bed of chickpeas, with the garlic yoghurt trickled over and the mint leaves scattered on top. Serve the chicken on bed of chickpeas, with the garlic yoghurt trickled over and the mint leaves scattered on top.
Vine-baked feta recipe
 Salty feta is flavoured with chilli, lemon and garlic, wrapped in vine leaves and baked. Perfect for two to share with a salad. 6–8 large vine leaves (vacuum packed or in brine)200g/7oz feta (in one block)1 unwaxed lemon2 tbsp garlic oil 1 tsp pul biber chilli flakes (also known as Aleppo pepper)4 sprigs thyme, leaves picked, or 1 tsp dried thyme 6–8 large vine leaves (vacuum packed or in brine) 200g/7oz feta (in one block) 1 unwaxed lemon 2 tbsp garlic oil 1 tsp pul biber chilli flakes (also known as Aleppo pepper) 4 sprigs thyme, leaves picked, or 1 tsp dried thyme Method Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper.Lay out all but one of the vine leaves on a chopping board, ensuring they overlap one another slightly. Place the feta in the centre. Grate the lemon directly over the cheese ensuring it falls evenly over the surface. Gently drizzle over the garlic oil trying to keep it on the same surface of the cheese rather than allowing it to spill over the edges. Sprinkle over the chilli flakes and then the thyme leaves.Carefully wrap the feta in the vine leaves to make a neat parcel. Wrap with the remaining vine leaf to secure the parcel. Place on the prepared tray and bake for 22–25 minutes. Serve the parcel whole and share. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7 and line a baking tray with baking paper. Lay out all but one of the vine leaves on a chopping board, ensuring they overlap one another slightly. Place the feta in the centre. Grate the lemon directly over the cheese ensuring it falls evenly over the surface. Gently drizzle over the garlic oil trying to keep it on the same surface of the cheese rather than allowing it to spill over the edges. Sprinkle over the chilli flakes and then the thyme leaves. Lay out all but one of the vine leaves on a chopping board, ensuring they overlap one another slightly. Place the feta in the centre. Grate the lemon directly over the cheese ensuring it falls evenly over the surface. Gently drizzle over the garlic oil trying to keep it on the same surface of the cheese rather than allowing it to spill over the edges. Sprinkle over the chilli flakes and then the thyme leaves. Carefully wrap the feta in the vine leaves to make a neat parcel. Wrap with the remaining vine leaf to secure the parcel. Carefully wrap the feta in the vine leaves to make a neat parcel. Wrap with the remaining vine leaf to secure the parcel. Place on the prepared tray and bake for 22–25 minutes. Serve the parcel whole and share. Place on the prepared tray and bake for 22–25 minutes. Serve the parcel whole and share.
Vegan tagine recipe
Vegetarian tagine with roasted cauliflower, apricots and chickpeas This Moroccan vegan tagine is full of flavour, quick and easy to make for a midweek meal yet impressive enough to serve at a dinner party. Each serving provides 536 kcal, 19g protein, 72g carbohydrates (of which 22g sugars), 16g fat (of which 2g saturates), 13g fibre and 0.7g salt. 400g tin chickpeas, rinsed and drained150ml/¼ pint vegetable stock100g/3½oz dried apricots, roughly chopped 2 large onions, sliced2 garlic cloves, crushed 2 tbsp olive oil, plus extra to roast the cauliflower½ tsp ground turmeric½ tsp ground ginger½ tsp ground cumin½ tsp ground coriander½ tsp salt600g/1lb 7oz cauliflower florets 400g tin chickpeas, rinsed and drained 150ml/¼ pint vegetable stock 100g/3½oz dried apricots, roughly chopped 2 large onions, sliced 2 garlic cloves, crushed 2 tbsp olive oil, plus extra to roast the cauliflower ½ tsp ground turmeric ½ tsp ground ginger ½ tsp ground cumin ½ tsp ground coriander ½ tsp salt 600g/1lb 7oz cauliflower florets 200g/7oz couscous, cooked according to packet instructions2 tbsp roasted flaked almonds1 tbsp chopped fresh coriander 200g/7oz couscous, cooked according to packet instructions 2 tbsp roasted flaked almonds 1 tbsp chopped fresh coriander Method Preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients except the cauliflower in a large saucepan and bring to the boil over a high heat. Reduce the heat to medium–low, cover with a lid and simmer gently, stirring occasionally, for 35 minutes. Meanwhile, place the cauliflower florets in a large roasting tray, drizzle with olive oil and sprinkle with salt. Roast for about 25–30 minutes, until tender and golden.Add the roasted cauliflower to the simmering chickpea tagine and simmer for 5 minutes, then taste and add more salt if necessary. Sprinkle with flaked almonds and coriander and serve with couscous. Preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients except the cauliflower in a large saucepan and bring to the boil over a high heat. Reduce the heat to medium–low, cover with a lid and simmer gently, stirring occasionally, for 35 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Place all the ingredients except the cauliflower in a large saucepan and bring to the boil over a high heat. Reduce the heat to medium–low, cover with a lid and simmer gently, stirring occasionally, for 35 minutes. Meanwhile, place the cauliflower florets in a large roasting tray, drizzle with olive oil and sprinkle with salt. Roast for about 25–30 minutes, until tender and golden. Meanwhile, place the cauliflower florets in a large roasting tray, drizzle with olive oil and sprinkle with salt. Roast for about 25–30 minutes, until tender and golden. Add the roasted cauliflower to the simmering chickpea tagine and simmer for 5 minutes, then taste and add more salt if necessary. Sprinkle with flaked almonds and coriander and serve with couscous. Add the roasted cauliflower to the simmering chickpea tagine and simmer for 5 minutes, then taste and add more salt if necessary. Sprinkle with flaked almonds and coriander and serve with couscous.
Giant couscous salad recipe
 This side dish is made in minutes, ideal for any barbecue or summer party. The large pearl couscous, also known as Israeli couscous or giant couscous, is actually made from small balls of pasta. 2 tbsp olive oil, plus more for drizzling200g/7oz large pearl couscous 1 red onion, finely chopped1 lemon, zest and juice1 large bunch fresh parsley, finely chopped1 small bunch fresh mint, finely chopped1 small bunch fresh coriander, finely choppedsalt and freshly ground black peppera pinch of sumac (optional) 2 tbsp olive oil, plus more for drizzling 200g/7oz large pearl couscous 1 red onion, finely chopped 1 lemon, zest and juice 1 large bunch fresh parsley, finely chopped 1 small bunch fresh mint, finely chopped 1 small bunch fresh coriander, finely chopped salt and freshly ground black pepper a pinch of sumac (optional) Method Put a tablespoon of the oil in a saucepan and add the couscous. Fry for a couple of minutes until the couscous smells toasted, then cover generously with salted water. Bring to the boil and simmer for 6-8 minutes, or until the couscous is just tender.Using a colander or sieve, drain the couscous and transfer to a bowl. Stir in the red onion, lemon zest and herbs. Whisk the remaining tablespoon of oil with the lemon juice and season with salt and pepper. Pour over the couscous and, if using, sprinkle the sumac over the couscous. Mix well and serve hot or cold. Put a tablespoon of the oil in a saucepan and add the couscous. Fry for a couple of minutes until the couscous smells toasted, then cover generously with salted water. Bring to the boil and simmer for 6-8 minutes, or until the couscous is just tender. Put a tablespoon of the oil in a saucepan and add the couscous. Fry for a couple of minutes until the couscous smells toasted, then cover generously with salted water. Bring to the boil and simmer for 6-8 minutes, or until the couscous is just tender. Using a colander or sieve, drain the couscous and transfer to a bowl. Stir in the red onion, lemon zest and herbs. Whisk the remaining tablespoon of oil with the lemon juice and season with salt and pepper. Pour over the couscous and, if using, sprinkle the sumac over the couscous. Mix well and serve hot or cold. Using a colander or sieve, drain the couscous and transfer to a bowl. Stir in the red onion, lemon zest and herbs. Whisk the remaining tablespoon of oil with the lemon juice and season with salt and pepper. Pour over the couscous and, if using, sprinkle the sumac over the couscous. Mix well and serve hot or cold.
Sautéed potatoes with lemon and rosemary recipe
 If making the sautéed potatoes ahead of time, keep warm in a low oven and squeeze over the lemon just before serving. 2 tbsp olive oilknob of butter200g/7oz new potatoes, halved lengthways2 sprigs fresh rosemary2 garlic cloves, peeled, crushed1 lemon, juice onlysea salt and freshly ground black pepper 2 tbsp olive oil knob of butter 200g/7oz new potatoes, halved lengthways 2 sprigs fresh rosemary 2 garlic cloves, peeled, crushed 1 lemon, juice only sea salt and freshly ground black pepper Method Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes.Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through.Squeeze over the lemon juice and season with sea salt and freshly ground black pepper. Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes. Heat the oil and butter in a deep frying pan. Add the potatoes and fry for 5-6 minutes. Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through. Add the rosemary and garlic to the pan and continue to fry, turning occasionally, over a medium to high heat for 5 minutes, or until cooked through. Squeeze over the lemon juice and season with sea salt and freshly ground black pepper. Squeeze over the lemon juice and season with sea salt and freshly ground black pepper.
Cheese and potato nests recipe
 This Reblochon tartiflette is a cheesy potato gratin, traditionally quite a heavy winter staple. But made this way you can even serve it on a hot day with a side salad. 1 tbsp soft butter500g/1lb 2oz waxy potatoes, e.g. Maris Peer or Charlotte1 onion, finely chopped 1 garlic clove, finely chopped 1 bay leaf200g/7oz lardons or cubes of smoked bacon 100ml/3½fl oz dry white wine250g/9oz Reblochon cheese, cubed 1 tbsp soft butter 500g/1lb 2oz waxy potatoes, e.g. Maris Peer or Charlotte 1 onion, finely chopped 1 garlic clove, finely chopped 1 bay leaf 200g/7oz lardons or cubes of smoked bacon 100ml/3½fl oz dry white wine 250g/9oz Reblochon cheese, cubed Method Preheat the oven to 180C/350F/Gas 4 and brush a six-hole muffin tin with the soft butter. Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand).Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf.Stir in the potato matchsticks and take off the heat, then stir in the Reblochon cubes.Divide the potato mix between the six holes in the muffin tin and bake for 15–20 minutes or until golden-brown and bubbling. Serve hot. Preheat the oven to 180C/350F/Gas 4 and brush a six-hole muffin tin with the soft butter. Preheat the oven to 180C/350F/Gas 4 and brush a six-hole muffin tin with the soft butter. Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand). Peel the potatoes and use the julienne blade on a mandoline to make thin matchsticks (or slice by hand). Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf. Put the onion, garlic, bay leaf and lardons into a large non-stick frying pan and cook until the lardons are golden-brown. Add the wine and reduce until only a couple of tablespoons of liquid remain. Remove the bay leaf. Stir in the potato matchsticks and take off the heat, then stir in the Reblochon cubes. Stir in the potato matchsticks and take off the heat, then stir in the Reblochon cubes. Divide the potato mix between the six holes in the muffin tin and bake for 15–20 minutes or until golden-brown and bubbling. Serve hot. Divide the potato mix between the six holes in the muffin tin and bake for 15–20 minutes or until golden-brown and bubbling. Serve hot. Recipe tips Reblochon is a cheese made from raw cow’s milk, has a pungent aroma and nutty taste. If you can’t find Reblochon, or you prefer a milder flavour, replace it with Brie.
Hasselback potatoes with bacon recipe
 Transform humble spuds into tasty Christmas hasselback potato canapés, just add bacon and black pepper. Easy and cheap too! 1kg/2lb 4oz small baby potatoes300g/10½oz bacon rashers, each cut into 3 stripsfreshly ground black pepper 1kg/2lb 4oz small baby potatoes 300g/10½oz bacon rashers, each cut into 3 strips freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6Cut narrow slices into the potatoes, but not all the way down to the base. Make the slices a little narrower than a pound coin. Wrap each potato in half a rasher of bacon and place on a baking tray. Bake for 30-40 minutes, or until the potatoes are cooked through. Preheat the oven to 200C/180C Fan/Gas 6 Preheat the oven to 200C/180C Fan/Gas 6 Cut narrow slices into the potatoes, but not all the way down to the base. Make the slices a little narrower than a pound coin. Cut narrow slices into the potatoes, but not all the way down to the base. Make the slices a little narrower than a pound coin. Wrap each potato in half a rasher of bacon and place on a baking tray. Bake for 30-40 minutes, or until the potatoes are cooked through. Wrap each potato in half a rasher of bacon and place on a baking tray. Bake for 30-40 minutes, or until the potatoes are cooked through. Recipe tips If you would like to make these vegetarian, season the potatoes with sea salt, freshly ground black pepper and a little finely chopped fresh rosemary and drizzle with a little olive oil before baking. Make sure the seasoning is pushed inside the slices. Once cooked, hasselback potatoes freeze well. Simply reduce the initial cooking time by 10 minutes before cooling and freezing. Reheat in the oven for approximately 20 minutes, or until hot all the way through.