ademchaoua/GeneralTextCorpus huggingface dataset:
Banana and oat cookies recipe
 Easy as anything chewy egg-free cookies made with blended oats, chocolate, spices and banana. Go on, make them right now! 1 ripe banana (about 150g/5½oz) 50g/1¾oz jumbo porridge oats 20g/¾oz roughly chopped chocolate (any type)pinch sea salt ¼ tsp ground cinnamon ¼ tsp ground ginger 1 ripe banana (about 150g/5½oz) 50g/1¾oz jumbo porridge oats 20g/¾oz roughly chopped chocolate (any type) pinch sea salt ¼ tsp ground cinnamon ¼ tsp ground ginger Method Preheat oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper. In a bowl, mash the ripe banana thoroughly, until smooth. Place the oats in a blender and pulse just a few times so that you have a mixture of fine oat ‘flour’ and some intact whole oats still. Add the blitzed oats to the mashed bananas and stir well until fully incorporated, then fold in the chopped chocolate, salt, cinnamon, and ginger. Mix well. Using a spoon and wet hands, divide the mixture (which will be quite wet) into 4 and shape into cookies (about 1cm/½in thick) on the prepared baking tray. They will not spread, so shape them as you want them to look when baked! Bake in the preheated oven for 18–20 minutes, or until the edges are golden-brown. Leave the banana cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Preheat oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper. Preheat oven to 180C/160C Fan/Gas 4. Line a baking tray with baking paper. In a bowl, mash the ripe banana thoroughly, until smooth. In a bowl, mash the ripe banana thoroughly, until smooth. Place the oats in a blender and pulse just a few times so that you have a mixture of fine oat ‘flour’ and some intact whole oats still. Place the oats in a blender and pulse just a few times so that you have a mixture of fine oat ‘flour’ and some intact whole oats still. Add the blitzed oats to the mashed bananas and stir well until fully incorporated, then fold in the chopped chocolate, salt, cinnamon, and ginger. Mix well. Add the blitzed oats to the mashed bananas and stir well until fully incorporated, then fold in the chopped chocolate, salt, cinnamon, and ginger. Mix well. Using a spoon and wet hands, divide the mixture (which will be quite wet) into 4 and shape into cookies (about 1cm/½in thick) on the prepared baking tray. They will not spread, so shape them as you want them to look when baked! Using a spoon and wet hands, divide the mixture (which will be quite wet) into 4 and shape into cookies (about 1cm/½in thick) on the prepared baking tray. They will not spread, so shape them as you want them to look when baked! Bake in the preheated oven for 18–20 minutes, or until the edges are golden-brown. Bake in the preheated oven for 18–20 minutes, or until the edges are golden-brown. Leave the banana cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Leave the banana cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Recipe tips We used dark chocolate when making these cookies, but feel free to swap in whatever you have.
Romesco chicken one-pot stew recipe
 Transform Philli’s romesco sauce into a meal with this romesco chicken stew recipe. 1 large chicken breast, skin onpinch salt 1 tbsp olive oil 400g tin cannellini beans, drained 3 roasted red peppers from a jar, sliced 1 dollop romesco sauce1 tbsp finely chopped parsley, to serve 1 large chicken breast, skin on pinch salt 1 tbsp olive oil 400g tin cannellini beans, drained 3 roasted red peppers from a jar, sliced 1 dollop romesco sauce 1 dollop romesco sauce 1 tbsp finely chopped parsley, to serve Method Season the chicken breast with salt.Heat the oil in a frying pan over a medium heat and fry the chicken breast skin-side down until golden.Flip the chicken breast, add the beans, 200ml/7fl oz water, peppers, and romesco and turn down the heat. Simmer for about 15 mins until the chicken is completely cooked through and the sauce has thickened. Add more water if it looks dry or the chicken needs more cooking. To serve slice the chicken breast and sprinkle with chopped parsley. Season the chicken breast with salt. Season the chicken breast with salt. Heat the oil in a frying pan over a medium heat and fry the chicken breast skin-side down until golden. Heat the oil in a frying pan over a medium heat and fry the chicken breast skin-side down until golden. Flip the chicken breast, add the beans, 200ml/7fl oz water, peppers, and romesco and turn down the heat. Simmer for about 15 mins until the chicken is completely cooked through and the sauce has thickened. Add more water if it looks dry or the chicken needs more cooking. Flip the chicken breast, add the beans, 200ml/7fl oz water, peppers, and romesco and turn down the heat. Simmer for about 15 mins until the chicken is completely cooked through and the sauce has thickened. Add more water if it looks dry or the chicken needs more cooking. To serve slice the chicken breast and sprinkle with chopped parsley. To serve slice the chicken breast and sprinkle with chopped parsley.
Leftover roast chicken stock recipe
 leftover roast chickenvegetables, such as onions, carrots and celery leftover roast chicken vegetables, such as onions, carrots and celery Method Place the bones of the leftover roast chicken in a large pan or stockpot with any vegetables you have, such as onions, carrots and celery, and cover with cold water. Bring to a simmer and cook gently for 2-6 hours depending what time allows, but as a general rule the longer it can simmer, the better the flavour will be. Strain and either store for 3-4 days in the fridge or freeze and use from frozen when needed. Place the bones of the leftover roast chicken in a large pan or stockpot with any vegetables you have, such as onions, carrots and celery, and cover with cold water. Bring to a simmer and cook gently for 2-6 hours depending what time allows, but as a general rule the longer it can simmer, the better the flavour will be. Strain and either store for 3-4 days in the fridge or freeze and use from frozen when needed. Place the bones of the leftover roast chicken in a large pan or stockpot with any vegetables you have, such as onions, carrots and celery, and cover with cold water. Bring to a simmer and cook gently for 2-6 hours depending what time allows, but as a general rule the longer it can simmer, the better the flavour will be. Strain and either store for 3-4 days in the fridge or freeze and use from frozen when needed.
Quick tomato and cream sauce recipe
 This is a quick idea for how to use up a glut of tomatoes from the allotment or garden. glug olive oil2-3 handfuls ripe mixed tomatoes2 garlic cloves, peeled, choppedsprig fresh rosemary, leaves only, finely chopped3-4 tbsp double creamsalt and freshly ground black pepper glug olive oil 2-3 handfuls ripe mixed tomatoes 2 garlic cloves, peeled, chopped sprig fresh rosemary, leaves only, finely chopped 3-4 tbsp double cream salt and freshly ground black pepper Method Heat a good glug of olive oil in a pan with a few handfuls of mixed tomatoes, cutting up the larger ones roughly. Add a couple of chopped garlic cloves and a quite finely chopped rosemary sprig or two and cook until the tomatoes are squashy. Pour in a bit of double cream at the end, season with salt and freshly ground black pepper and serve on the side of meat, or eat with rice or pasta. Heat a good glug of olive oil in a pan with a few handfuls of mixed tomatoes, cutting up the larger ones roughly. Add a couple of chopped garlic cloves and a quite finely chopped rosemary sprig or two and cook until the tomatoes are squashy. Pour in a bit of double cream at the end, season with salt and freshly ground black pepper and serve on the side of meat, or eat with rice or pasta. Heat a good glug of olive oil in a pan with a few handfuls of mixed tomatoes, cutting up the larger ones roughly. Add a couple of chopped garlic cloves and a quite finely chopped rosemary sprig or two and cook until the tomatoes are squashy. Pour in a bit of double cream at the end, season with salt and freshly ground black pepper and serve on the side of meat, or eat with rice or pasta.
Soft chocolate cookies recipe
 These chocolate cookies are not for the aesthetically-minded but they’re easy and fun to make with kids. 100g/3½oz unsalted butter450g/1lb dark chocolate, chopped4 free-range eggs340g/12oz soft brown sugar1 tsp vanilla extract170g/6oz plain flour1 tsp salt1 tsp baking powder450g/1lb milk chocolate chips 100g/3½oz unsalted butter 450g/1lb dark chocolate, chopped 4 free-range eggs 340g/12oz soft brown sugar 1 tsp vanilla extract 170g/6oz plain flour 1 tsp salt 1 tsp baking powder 450g/1lb milk chocolate chips Method Preheat the oven to 170C/345F/Gas 3½. Line a baking tray with non-stick baking parchment.Place the butter and chopped dark chocolate in a bowl suspended over a pan of simmering water (do not let the bowl touch the water). When melted, remove from the heat and allow to cool slightly.Place the eggs, sugar and vanilla in a large mixing bowl and whisk with a handheld electric mixer and until creamy.Beat in the melted chocolate and butter mixture, then beat in the flour, salt and baking powder.Stir in the chocolate chips.Use a tablespoon to place small heaps of the mixture on the lined baking tray at least 5cm/2in apart. Bake each tray for 10-15 minutes until the cookies are still soft in the centre but set around the edge.Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Preheat the oven to 170C/345F/Gas 3½. Line a baking tray with non-stick baking parchment. Preheat the oven to 170C/345F/Gas 3½. Line a baking tray with non-stick baking parchment. Place the butter and chopped dark chocolate in a bowl suspended over a pan of simmering water (do not let the bowl touch the water). When melted, remove from the heat and allow to cool slightly. Place the butter and chopped dark chocolate in a bowl suspended over a pan of simmering water (do not let the bowl touch the water). When melted, remove from the heat and allow to cool slightly. Place the eggs, sugar and vanilla in a large mixing bowl and whisk with a handheld electric mixer and until creamy. Place the eggs, sugar and vanilla in a large mixing bowl and whisk with a handheld electric mixer and until creamy. Beat in the melted chocolate and butter mixture, then beat in the flour, salt and baking powder. Beat in the melted chocolate and butter mixture, then beat in the flour, salt and baking powder. Stir in the chocolate chips. Stir in the chocolate chips. Use a tablespoon to place small heaps of the mixture on the lined baking tray at least 5cm/2in apart. Bake each tray for 10-15 minutes until the cookies are still soft in the centre but set around the edge. Use a tablespoon to place small heaps of the mixture on the lined baking tray at least 5cm/2in apart. Bake each tray for 10-15 minutes until the cookies are still soft in the centre but set around the edge. Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely. Allow the cookies to cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Potato wedges recipe
 Potato wedges are the ultimate easy side dish – delicious and better for you than chips! It's best to use a non-stick baking tray. If your baking tray has a tendency to stick, line it with baking paper. 1kg/2lb potatoes, any type though floury varieties give the best results1 tbsp olive oilcoarse salt and freshly ground black pepperrosemary, chopped, to taste (optional)2–3 garlic cloves, left whole but crushed slightly using the side of a knife (optional) 1kg/2lb potatoes, any type though floury varieties give the best results 1 tbsp olive oil coarse salt and freshly ground black pepper rosemary, chopped, to taste (optional) 2–3 garlic cloves, left whole but crushed slightly using the side of a knife (optional) Method Preheat the oven to 200C/180C Fan/Gas 6.Wash and dry the potatoes, but don't peel them. Cut the potatoes into large wedges and place into a bowl. Add the remaining ingredients to the bowl and mix well. Tip the potatoes onto a large baking tray (the wedges shouldn't be too crowded; use two trays if needed).Bake until golden-brown and cooked all the way through (about 30 minutes). Serve the potatoes hot from the oven. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Wash and dry the potatoes, but don't peel them. Cut the potatoes into large wedges and place into a bowl. Wash and dry the potatoes, but don't peel them. Cut the potatoes into large wedges and place into a bowl. Add the remaining ingredients to the bowl and mix well. Tip the potatoes onto a large baking tray (the wedges shouldn't be too crowded; use two trays if needed). Add the remaining ingredients to the bowl and mix well. Tip the potatoes onto a large baking tray (the wedges shouldn't be too crowded; use two trays if needed). Bake until golden-brown and cooked all the way through (about 30 minutes). Serve the potatoes hot from the oven. Bake until golden-brown and cooked all the way through (about 30 minutes). Serve the potatoes hot from the oven.
Triple chocolate fudge brownies recipe
 These triple chocolate fudgy brownies are outrageously tempting, especially when eaten warm from the oven. 275g/10oz dark chocolate (70% cocoa solids)275g/10oz unsalted butter85g/3oz pecans, broken into pieces 85g/3oz milk chocolate, cut into large chunks85g/3oz white chocolate, cut into large chunks175g/6oz plain flour 1 tsp baking powder4 large eggs, lightly beaten1 tsp vanilla extract325g/12oz caster sugar 275g/10oz dark chocolate (70% cocoa solids) 275g/10oz unsalted butter 85g/3oz pecans, broken into pieces 85g/3oz milk chocolate, cut into large chunks 85g/3oz white chocolate, cut into large chunks 175g/6oz plain flour 1 tsp baking powder 4 large eggs, lightly beaten 1 tsp vanilla extract 325g/12oz caster sugar Method Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil.Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt.Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate.Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil. Preheat the oven to 170C/325F/Gas3. Line a 30x20x3.5cm/12x8x1½in tin with lightly buttered greaseproof paper or foil. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt. Put the plain chocolate and butter in a large bowl, place over a pan of simmering water and allow to melt. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate. Sieve the flour and baking powder into a bowl and set aside. Remove the melted chocolate from the heat and stir in the sugar. Add the eggs and vanilla essence. Fold in the flour, nuts and chocolate. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares. Pour the chocolate mixture into the prepared cake tin. Place in the oven and bake for 20-25 minutes. The top should be firm but the inside should feel soft when cooked. Allow to cool in the tin. Remove the brownies from the tin and cut into squares.
Garlic prawns recipe
Prawns with garlic butter This simple recipe for garlic prawns makes a delicious addition to a tapas spread – just add lots of crusty bread. 1 tbsp olive oil50g/2oz butter12 large raw prawns2 garlic cloves, crushedsalt and freshly ground black pepper small handful parsley, chopped 1 tbsp olive oil 50g/2oz butter 12 large raw prawns 2 garlic cloves, crushed salt and freshly ground black pepper small handful parsley, chopped Method In a wok or a large pan heat the oil and butter. Add the prawns and garlic and stir well.Stir-fry until the prawns are pink and cooked through (about 4–5 minutes). Season with salt and freshly ground black pepper and scatter the chopped parsley over. Serve at once. In a wok or a large pan heat the oil and butter. Add the prawns and garlic and stir well. In a wok or a large pan heat the oil and butter. Add the prawns and garlic and stir well. Stir-fry until the prawns are pink and cooked through (about 4–5 minutes). Stir-fry until the prawns are pink and cooked through (about 4–5 minutes). Season with salt and freshly ground black pepper and scatter the chopped parsley over. Serve at once. Season with salt and freshly ground black pepper and scatter the chopped parsley over. Serve at once.
Basic chicken curry recipe
 A super-simple chicken curry cooked in a richly spiced tomato sauce and ready in under an hour. 8 chicken thighs, bone in2–3 tbsp sunflower oil2½ tsp cumin seeds2 tsp black mustard seeds6 garlic cloves, finely chopped4cm/1½in fresh root ginger, finely grated3 large onions, roughly chopped 2–3 tsp ground turmeric2 tsp freshly chopped green bird’s-eye chillies (or to taste) 400g tin chopped tomatoes2 tsp garam masalasaltfresh coriander, to garnish 8 chicken thighs, bone in 2–3 tbsp sunflower oil 2½ tsp cumin seeds 2 tsp black mustard seeds 6 garlic cloves, finely chopped 4cm/1½in fresh root ginger, finely grated 3 large onions, roughly chopped 2–3 tsp ground turmeric 2 tsp freshly chopped green bird’s-eye chillies (or to taste) 400g tin chopped tomatoes 2 tsp garam masala salt fresh coriander, to garnish Method Heat the oil in a large saucepan over a medium heat. Add the cumin, black mustard seeds, garlic, ginger, onions, turmeric and chillies and fry for 1–2 minutes. Add the tomatoes and cook for 10–12 minutes. Remove any skin from the chicken and add the thighs to the pan. Cook for 20–30 minutes, or until cooked through. Stir in the garam masala and season with salt. Garnish with coriander and serve. Heat the oil in a large saucepan over a medium heat. Add the cumin, black mustard seeds, garlic, ginger, onions, turmeric and chillies and fry for 1–2 minutes. Add the tomatoes and cook for 10–12 minutes. Heat the oil in a large saucepan over a medium heat. Add the cumin, black mustard seeds, garlic, ginger, onions, turmeric and chillies and fry for 1–2 minutes. Add the tomatoes and cook for 10–12 minutes. Remove any skin from the chicken and add the thighs to the pan. Cook for 20–30 minutes, or until cooked through. Stir in the garam masala and season with salt. Garnish with coriander and serve. Remove any skin from the chicken and add the thighs to the pan. Cook for 20–30 minutes, or until cooked through. Stir in the garam masala and season with salt. Garnish with coriander and serve.
Grilled mackerel skewers with lime pickle recipe
Grilled mackerel skewers with tomato, coriander and lime pickle This light fish dish makes a great summer dinner as it is full of fresh flavours and can be thrown together very quickly. 3 tbsp lime pickle2 garlic cloves, minced 2 tsp coriander seeds, crushed 120ml/4fl oz olive oil small bunch fresh coriander, roughly chopped 3 tbsp lime pickle 2 garlic cloves, minced 2 tsp coriander seeds, crushed 120ml/4fl oz olive oil small bunch fresh coriander, roughly chopped 1 tsp coriander seeds3 ripe plum tomatoes, deseeded and roughly chopped handful green olives, stones removed and roughly chopped1 lime, juice only 1 tbsp roughly chopped fresh coriander2 tbsp olive oil 1 tsp coriander seeds 3 ripe plum tomatoes, deseeded and roughly chopped handful green olives, stones removed and roughly chopped 1 lime, juice only 1 tbsp roughly chopped fresh coriander 2 tbsp olive oil 4 mackerel fillets, cut into 2.5cm/1in pieces 4 mackerel fillets, cut into 2.5cm/1in pieces Method To make the pickle, mix all of the ingredients together in a bowl and set aside.To make the dressing, toast the coriander seeds in a hot frying pan for 1–2 minutes until fragrant. Remove into a pestle and mortar and crush them lightly. Combine with the rest of the dressing ingredients in a bowl and set aside.To make the mackerel, thread the mackerel pieces onto soaked wooden or metal skewers. Generously brush the fish skewers with the pickle and place on a hot griddle or grill pan. Grill on all sides for a few minutes until blackened and cooked through, brushing frequently with the pickle. Once cooked, pour over the dressing. Serve immediately. To make the pickle, mix all of the ingredients together in a bowl and set aside. To make the pickle, mix all of the ingredients together in a bowl and set aside. To make the dressing, toast the coriander seeds in a hot frying pan for 1–2 minutes until fragrant. Remove into a pestle and mortar and crush them lightly. Combine with the rest of the dressing ingredients in a bowl and set aside. To make the dressing, toast the coriander seeds in a hot frying pan for 1–2 minutes until fragrant. Remove into a pestle and mortar and crush them lightly. Combine with the rest of the dressing ingredients in a bowl and set aside. To make the mackerel, thread the mackerel pieces onto soaked wooden or metal skewers. Generously brush the fish skewers with the pickle and place on a hot griddle or grill pan. Grill on all sides for a few minutes until blackened and cooked through, brushing frequently with the pickle. Once cooked, pour over the dressing. Serve immediately. To make the mackerel, thread the mackerel pieces onto soaked wooden or metal skewers. Generously brush the fish skewers with the pickle and place on a hot griddle or grill pan. Grill on all sides for a few minutes until blackened and cooked through, brushing frequently with the pickle. Once cooked, pour over the dressing. Serve immediately.