ademchaoua/GeneralTextCorpus huggingface dataset:
Cream cheese frosting recipe
 Sweet and tangy, this easy cream cheese frosting is fantastic on carrot cakes and cupcakes. Vary this basic recipe by adding colours or flavours. 150g/5½oz unsalted butter, at room temperature45g/3 tbsp caster sugar300g/10½oz full-fat cream cheese 150g/5½oz unsalted butter, at room temperature 45g/3 tbsp caster sugar 300g/10½oz full-fat cream cheese Method Place the butter in a large bowl with the caster sugar. Beat the butter and sugar together for 2-3 minutes until light and creamy.Then beat in the cream cheese until smooth. Do not overbeat or the icing may turn runny. Place the butter in a large bowl with the caster sugar. Place the butter in a large bowl with the caster sugar. Beat the butter and sugar together for 2-3 minutes until light and creamy. Beat the butter and sugar together for 2-3 minutes until light and creamy. Then beat in the cream cheese until smooth. Do not overbeat or the icing may turn runny. Then beat in the cream cheese until smooth. Do not overbeat or the icing may turn runny.
How to make icing recipe
 Six simple steps to the perfect buttercream frosting for your cupcakes. It makes a delicious icing for cakes too! 125g/4½oz unsalted butter, softened200g/7oz icing sugar, sifted1 tbsp milk1 tsp vanilla extract 125g/4½oz unsalted butter, softened 200g/7oz icing sugar, sifted 1 tbsp milk 1 tsp vanilla extract Method Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. Scrape down the sides of the bowl to make sure all the icing sugar is incorporated. Continue to whisk until light and creamy. You can colour the buttercream at this stage, or add flavourings such as cocoa or melted chocolate, or lemon or orange zest. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined. Add the milk and the vanilla, then beat until creamy and smooth. Add the milk and the vanilla, then beat until creamy and smooth. If the mixture is too stiff, add a little more milk. If the mixture is too stiff, add a little more milk. Scrape down the sides of the bowl to make sure all the icing sugar is incorporated. Continue to whisk until light and creamy. Scrape down the sides of the bowl to make sure all the icing sugar is incorporated. Continue to whisk until light and creamy. You can colour the buttercream at this stage, or add flavourings such as cocoa or melted chocolate, or lemon or orange zest. You can colour the buttercream at this stage, or add flavourings such as cocoa or melted chocolate, or lemon or orange zest. Recipe tips Buttercream will keep in the fridge for a few days, but make sure it comes up to room temperature before using.
The Hairy Bikers' guacamole recipe
Real guacamole Check out the easy, authentic guacamole that the Hairy Bikers brought back from their Mexican travels. Serve with nachos. Each serving provides 247kcal, 3g protein, 6g carbohydrate (of which 4g saturates), 22g fat (of which 5g saturates), 6g fibre and 0g salt. 1-4 mild chillies, finely choppedbunch coriander, chopped2 tomatoes, finely choppedsalt, to taste1 onion, finely chopped½ lime, juice only3 ripe avocados 1-4 mild chillies, finely chopped bunch coriander, chopped 2 tomatoes, finely chopped salt, to taste 1 onion, finely chopped ½ lime, juice only 3 ripe avocados Method In a pestle and mortar, pound the chillies, coriander, tomatoes, salt and onion to a fine paste. Add a little water and lime juice to make a looser mixture. Mash in the avocados. Serve. In a pestle and mortar, pound the chillies, coriander, tomatoes, salt and onion to a fine paste. In a pestle and mortar, pound the chillies, coriander, tomatoes, salt and onion to a fine paste. Add a little water and lime juice to make a looser mixture. Mash in the avocados. Serve. Add a little water and lime juice to make a looser mixture. Mash in the avocados. Serve.
Lemon curd recipe
 Homemade lemon curd is quick and easy and so much more mouthwatering than the shop-bought variety. 4 unwaxed lemons, zest and juice200g/7oz unrefined caster sugar100g/3½oz unsalted butter, cut into cubes3 free-range eggs, plus 1 free-range egg yolk 4 unwaxed lemons, zest and juice 200g/7oz unrefined caster sugar 100g/3½oz unsalted butter, cut into cubes 3 free-range eggs, plus 1 free-range egg yolk Method Put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10–13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon.Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use. Put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted. Put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10–13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon. Lightly whisk the eggs and egg yolk and stir them into the lemon mixture. Whisk until all of the ingredients are well combined, then leave to cook for 10–13 minutes, stirring every now and again, until the mixture is creamy and thick enough to coat the back of a spoon. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use. Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars and seal. Keep in the fridge until ready to use. Recipe tips To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a dishwasher. Place the jars onto a baking tray and slide into an oven set to 160C/140C Fan/Gas 3 for 10–15 minutes.
Chocolate ganache recipe
 A step-by-step guide to making chocolate ganache – surely the most delicious way to cover a chocolate cake. Read the recipe tips if you are a first timer. Ganache is easy to make and work with, but taking care with the ingredients and technique will avoid any mishaps. This recipe makes enough to fill and coat an 18–20cm/7–8in two-layer cake. 200g/7oz dark chocolate, minimum 64% cocoa solids, finely chopped10g unsalted butter, at room temperature300ml/10fl oz double cream2 tsp caster sugar 200g/7oz dark chocolate, minimum 64% cocoa solids, finely chopped 10g unsalted butter, at room temperature 300ml/10fl oz double cream 2 tsp caster sugar Method Tip the chocolate and butter into a bowl and set aside.Pour the cream into a saucepan, add the sugar and bring to the boil, stirring occasionally. Remove from the heat, leave to cool for 30 seconds and then pour over the chocolate mixture. Leave the hot cream to melt the chocolate without stirring for 1 minute and then stir in one direction only, using a wooden spoon or rubber spatula, until smooth and glossy. Once the ganache is smooth, leave it to cool and thicken slightly before using. Tip the chocolate and butter into a bowl and set aside. Tip the chocolate and butter into a bowl and set aside. Pour the cream into a saucepan, add the sugar and bring to the boil, stirring occasionally. Remove from the heat, leave to cool for 30 seconds and then pour over the chocolate mixture. Leave the hot cream to melt the chocolate without stirring for 1 minute and then stir in one direction only, using a wooden spoon or rubber spatula, until smooth and glossy. Pour the cream into a saucepan, add the sugar and bring to the boil, stirring occasionally. Remove from the heat, leave to cool for 30 seconds and then pour over the chocolate mixture. Leave the hot cream to melt the chocolate without stirring for 1 minute and then stir in one direction only, using a wooden spoon or rubber spatula, until smooth and glossy. Once the ganache is smooth, leave it to cool and thicken slightly before using. Once the ganache is smooth, leave it to cool and thicken slightly before using. Recipe tips Always use a good quality chocolate – anything higher than 70% cocoa solids will be tricky to work with and can be too bitter and may split. The same applies to a chocolate of lower cocoa percentages. 64% has about the perfect balance of sweetness to bitterness. Always finely chop the chocolate – this makes melting quicker and reduces the amount of stirring required to get the ganache to be silky smooth. Over-mixing can split the ganache. Always stir the ganache in one direction, either clockwise or anti-clockwise, as this helps bind the ganache and prevents splitting. If the cream is too hot when it’s poured onto the chocolate it can burn and ‘seize’ the chocolate, making the ganache grainy or oily – and this is impossible to rectify.
Homemade lemon curd recipe
 It’s hard to go back to shop-bought curd after making your own. Just make sure you keep an eye on the pan while the curd is thickening so that it doesn’t split. 4 large free-range eggs4 unwaxed lemons, finely grated zest and juice only300g/10½oz caster sugar225g/8oz butter, cut into pieces 4 large free-range eggs 4 unwaxed lemons, finely grated zest and juice only 300g/10½oz caster sugar 225g/8oz butter, cut into pieces Method Break the eggs into a saucepan and whisk to combine. Stir in the remaining ingredients and place over a medium heat. Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened – this could take 7–10 minutes. Do not allow the mixture to boil or it may split.Remove from the heat and leave to cool. Spoon into a sterilised jar (or two small jars) seal, and leave to thicken.Keep in the fridge for up to a month, but use within a week of opening the jar. Break the eggs into a saucepan and whisk to combine. Stir in the remaining ingredients and place over a medium heat. Break the eggs into a saucepan and whisk to combine. Stir in the remaining ingredients and place over a medium heat. Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened – this could take 7–10 minutes. Do not allow the mixture to boil or it may split. Whisk continuously over the heat until the mixture coats the back of a spoon and is slightly thickened – this could take 7–10 minutes. Do not allow the mixture to boil or it may split. Remove from the heat and leave to cool. Spoon into a sterilised jar (or two small jars) seal, and leave to thicken. Remove from the heat and leave to cool. Spoon into a sterilised jar (or two small jars) seal, and leave to thicken. Keep in the fridge for up to a month, but use within a week of opening the jar. Keep in the fridge for up to a month, but use within a week of opening the jar. Recipe tips To sterilise jars, wash the jars in very hot, soapy water or put through the hot cycle of a dishwasher. Place the jars onto a baking tray and slide into an oven preheated to 160C/325F/Gas 3 for 10–15 minutes.
Salted caramel sauce recipe
 A jar of salted caramel sauce makes a great Christmas present. This is so easy - don't tell anyone. If you don’t want to include the rum, just leave it out. It still tastes amazing. You will need to have sterilised jars to keep the caramel in. This recipe makes about 2 jam jars of caramel. 400g tin ready-made condensed milk caramel100g/3½oz unsalted butter½ tsp sea salt3 tbsp rum (optional) 400g tin ready-made condensed milk caramel 100g/3½oz unsalted butter ½ tsp sea salt 3 tbsp rum (optional) Method First sterilise the jam jars. Wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/120C Fan/Gas 1. Leave them there for at least half an hour while you make the salted caramel.Heat the condensed milk caramel, butter and 8 tbsp of water in a pan and bring to a simmer. Stir until the caramel dissolves. Add the salt and the rum (if using), mix, then leave to cool slightly. Pour into a sterilised jar. This will keep in the fridge for 1 week … if you can make it last that long. First sterilise the jam jars. Wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/120C Fan/Gas 1. Leave them there for at least half an hour while you make the salted caramel. First sterilise the jam jars. Wash the jars in soapy water and rinse in clean warm water. Allow them to drip-dry, upside down, on a rack in the oven set to 140C/120C Fan/Gas 1. Leave them there for at least half an hour while you make the salted caramel. Heat the condensed milk caramel, butter and 8 tbsp of water in a pan and bring to a simmer. Stir until the caramel dissolves. Add the salt and the rum (if using), mix, then leave to cool slightly. Heat the condensed milk caramel, butter and 8 tbsp of water in a pan and bring to a simmer. Stir until the caramel dissolves. Add the salt and the rum (if using), mix, then leave to cool slightly. Pour into a sterilised jar. This will keep in the fridge for 1 week … if you can make it last that long. Pour into a sterilised jar. This will keep in the fridge for 1 week … if you can make it last that long.
Chocolate and raspberry brownies recipe
 It is seriously tempting to remove them when they are still warm but they are far too fragile to decant unless cold. 350g/12oz dark chocolate (55-60% cocoa solids)250g/9oz unsalted butter3 free range eggs250g/9oz dark muscovado sugar110g/4oz plain flour, sifted1 tsp baking powderpinch of salt 175g/6oz fresh raspberries 350g/12oz dark chocolate (55-60% cocoa solids) 250g/9oz unsalted butter 3 free range eggs 250g/9oz dark muscovado sugar 110g/4oz plain flour, sifted 1 tsp baking powder pinch of salt 175g/6oz fresh raspberries Method Preheat the oven to 170C/325F/Gas 3. Butter a 23cm/9in square cake tin.Melt the chocolate and butter together, then cool slightly.Whisk the eggs until thick, then gradually add the sugar and beat until glossy. Beat in the melted chocolate mixture, then gently fold in the flour, baking powder and salt.Pour just over half the mixture into the prepared cake tin. Scatter over the raspberries, then cover with the remaining mixture.Bake in the preheated oven for about 40 minutes or until the surface is set. It will be cooked when a skewer into the middle comes out with just a little mixture adhering.Remove the cake to a wire rack, and allow it to rest for about 20 minutes. Cut the cake into squares and remove them from the tin when cold. Preheat the oven to 170C/325F/Gas 3. Butter a 23cm/9in square cake tin. Preheat the oven to 170C/325F/Gas 3. Butter a 23cm/9in square cake tin. Melt the chocolate and butter together, then cool slightly. Melt the chocolate and butter together, then cool slightly. Whisk the eggs until thick, then gradually add the sugar and beat until glossy. Beat in the melted chocolate mixture, then gently fold in the flour, baking powder and salt. Whisk the eggs until thick, then gradually add the sugar and beat until glossy. Beat in the melted chocolate mixture, then gently fold in the flour, baking powder and salt. Pour just over half the mixture into the prepared cake tin. Scatter over the raspberries, then cover with the remaining mixture. Pour just over half the mixture into the prepared cake tin. Scatter over the raspberries, then cover with the remaining mixture. Bake in the preheated oven for about 40 minutes or until the surface is set. It will be cooked when a skewer into the middle comes out with just a little mixture adhering. Bake in the preheated oven for about 40 minutes or until the surface is set. It will be cooked when a skewer into the middle comes out with just a little mixture adhering. Remove the cake to a wire rack, and allow it to rest for about 20 minutes. Cut the cake into squares and remove them from the tin when cold. Remove the cake to a wire rack, and allow it to rest for about 20 minutes. Cut the cake into squares and remove them from the tin when cold.
Feta, roasted red pepper and pine nut pancakes recipe
 1 large free-range egg50g/1¾oz plain flourpinch salt100ml/3½fl oz milkknob of butter, for frying 1 large free-range egg 50g/1¾oz plain flour pinch salt 100ml/3½fl oz milk knob of butter, for frying handful rocket leaves30g/1oz roasted red pepper from a jar, drained and cut into strips½ small red onion, thinly sliced 50g/1¾oz feta, crumbled30g/1oz pine nuts, toastedhandful flatleaf parsley, roughly chopped½ lemon, juice onlysalt and freshly ground black pepper handful rocket leaves 30g/1oz roasted red pepper from a jar, drained and cut into strips ½ small red onion, thinly sliced 50g/1¾oz feta, crumbled 30g/1oz pine nuts, toasted handful flatleaf parsley, roughly chopped ½ lemon, juice only salt and freshly ground black pepper Method To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.For the topping, scatter a few rocket leaves over each pancake. Top with the red pepper, onion, feta and pine nuts, then the parsley. Season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve. To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. For the topping, scatter a few rocket leaves over each pancake. Top with the red pepper, onion, feta and pine nuts, then the parsley. For the topping, scatter a few rocket leaves over each pancake. Top with the red pepper, onion, feta and pine nuts, then the parsley. Season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve. Season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve.
Pancake roll recipe
Spicy brunch egg pancake roll Savoury pancakes filled with chilli, spring onions and a fried egg make a quick and filling budget brunch. Roll them up and wrap in foil to make them portable. This easy pancake recipe has other fillings to try such as feta, roast pepper and pine nut or spinach and ricotta. 1 large free-range eggs50g/1¾oz plain flourpinch salt100ml/3½fl oz milkknob of butter, for frying 1 large free-range eggs 50g/1¾oz plain flour pinch salt 100ml/3½fl oz milk knob of butter, for frying 2 free-range eggsdash vegetable oil, for frying30g/1oz frozen peas2 spring onions, trimmed and finely sliced lengthways1 red chilli, deseeded and finely sliced lengthways½ lemon, juice onlysalt and freshly ground black pepper 2 free-range eggs dash vegetable oil, for frying 30g/1oz frozen peas 2 spring onions, trimmed and finely sliced lengthways 1 red chilli, deseeded and finely sliced lengthways ½ lemon, juice only salt and freshly ground black pepper Method To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.For the topping, meanwhile, fry the eggs in a little oil. Place the peas into a heatproof bowl and pour over boiling water until defrosted then drain well. Scatter half the peas, spring onions and chilli over each pancake. Top with a fried egg, season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. For the topping, meanwhile, fry the eggs in a little oil. Place the peas into a heatproof bowl and pour over boiling water until defrosted then drain well. For the topping, meanwhile, fry the eggs in a little oil. Place the peas into a heatproof bowl and pour over boiling water until defrosted then drain well. Scatter half the peas, spring onions and chilli over each pancake. Top with a fried egg, season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve Scatter half the peas, spring onions and chilli over each pancake. Top with a fried egg, season well with salt and freshly ground black pepper and squeeze over lemon juice. Roll up to serve