ademchaoua/GeneralTextCorpus huggingface dataset:
Lemon meringue ice cream with lemon balm recipe
 Lemon balm gives a gentle citrus tang to this impressive but easy ice cream. Try serving it with a raspberry coulis or summer berries. 300ml/½ pint double cream1 lemon, zest and juice1 jar good quality lemon curd50g/1¾oz meringues, broken into chunky pieces2 tbsp chopped fresh lemon balm3 passionfruit, halved, pulp and seeds scooped outsprigs of lemon balm, to garnish 300ml/½ pint double cream 1 lemon, zest and juice 1 jar good quality lemon curd 50g/1¾oz meringues, broken into chunky pieces 2 tbsp chopped fresh lemon balm 3 passionfruit, halved, pulp and seeds scooped out sprigs of lemon balm, to garnish Method Line a 450g/1lb loaf tin with clingfilm, overlapping the sides. Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm.Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least six hours.If the ice cream has been freezing overnight or longer, remove it from the freezer for 10-15 minutes before turning onto a plate. Lift the ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the ice cream into thick slices.Mix the other half of the lemon curd with the pulp and seeds from the passion fruit. Place a slice of ice cream on a plate and top with a spoonful of the passionfruit sauce. Decorate with sprigs of lemon balm. Line a 450g/1lb loaf tin with clingfilm, overlapping the sides. Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm. Line a 450g/1lb loaf tin with clingfilm, overlapping the sides. Whisk the cream lightly until the whisk leaves a trail, add the lemon zest and juice and half the jar of lemon curd then fold in the meringue and chopped lemon balm. Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least six hours. Spoon the mixture into the loaf tin, cover with clingfilm and freeze for at least six hours. If the ice cream has been freezing overnight or longer, remove it from the freezer for 10-15 minutes before turning onto a plate. Lift the ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the ice cream into thick slices. If the ice cream has been freezing overnight or longer, remove it from the freezer for 10-15 minutes before turning onto a plate. Lift the ice cream from the loaf tin, invert it onto a board and remove the clingfilm. Dip a sharp knife in boiling water and cut the ice cream into thick slices. Mix the other half of the lemon curd with the pulp and seeds from the passion fruit. Place a slice of ice cream on a plate and top with a spoonful of the passionfruit sauce. Decorate with sprigs of lemon balm. Mix the other half of the lemon curd with the pulp and seeds from the passion fruit. Place a slice of ice cream on a plate and top with a spoonful of the passionfruit sauce. Decorate with sprigs of lemon balm.
Easy chocolate buttercream icing recipe
This recipe makes enough to fill and top one 20cm/8in cake. Double the quantity of this icing if you want to entirely cover a cake of this size. If your icing sugar is a bit dry and pebbly, sieve the icing sugar to get rid of any clumps as these will not dissolve in the chocolate buttercream. If you want an extra silky buttercream swap the milk for double cream, or a mix of both. Tips for chocolate buttercream Let the melted chocolate cool until it is no longer hot to the touch. If the melted chocolate is too hot it may start to melt the butter. If the buttercream is too soft, from being too warm or adding too much liquid, it will droop or slump. This can happen even if you are working in a very warm kitchen. You can chill it to get the right consistency. Pop the bowl of icing in the fridge and mix every 4–5 minutes until it is firmed up a bit. Make sure your cake is cold before adding buttercream icing. Any residual heat will melt the butter in your icing and make it difficult to work with or even melt completely and slip off your cake. To make ahead Buttercream can be made ahead and stored in an airtight container in the fridge. It will harden in the cold, so when you’re ready to use it, bring it to room temperature then briefly whip again with an electric mixer until light and fluffy. Buttercream icing freezes brilliantly. Keep it in an airtight container (label it, so you remember what it is!) for up to 3 months. Defrost it in the fridge and give it another beat with an electric handheld mixer to loosen it up again. Occasionally previously frozen buttercream will split or curdle when thawed. If this happens, remove a couple of tablespoons and heat until just melted. Whip the melted buttercream back into the rest and you should end up with perfectly smooth buttercream.
Strawberry granita recipe
 A delightfully fresh iced dessert that you can have ready to go in the freezer whenever you need to cool down in the summer. For this recipe, you will need a blender. 500g/1lb 2oz hulled strawberries100g/3½oz caster sugar 500g/1lb 2oz hulled strawberries 100g/3½oz caster sugar 150ml/5fl oz whipping cream1 tbsp caster sugar 150ml/5fl oz whipping cream 1 tbsp caster sugar Method Put 250ml/9fl oz water in the fridge to chill.Put the hulled strawberries, chilled water and sugar in a blender and blend to a slushy consistency.Transfer the mixture to a deep dish, about 25cm wide, and put it in the freezer. Do not cover. Once it starts to freeze at the edges, stir it with a fork (or whisk it) every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, sludgy state.Chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Serve the granita in the chilled glasses topped with the sweetened whipped cream. Put 250ml/9fl oz water in the fridge to chill. Put 250ml/9fl oz water in the fridge to chill. Put the hulled strawberries, chilled water and sugar in a blender and blend to a slushy consistency. Put the hulled strawberries, chilled water and sugar in a blender and blend to a slushy consistency. Transfer the mixture to a deep dish, about 25cm wide, and put it in the freezer. Do not cover. Once it starts to freeze at the edges, stir it with a fork (or whisk it) every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, sludgy state. Transfer the mixture to a deep dish, about 25cm wide, and put it in the freezer. Do not cover. Once it starts to freeze at the edges, stir it with a fork (or whisk it) every 10–15 minutes, until the mixture is almost completely frozen and icy (this will take a long time – perhaps 4 hours). It is ready to serve in this slightly wet, sludgy state. Chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Serve the granita in the chilled glasses topped with the sweetened whipped cream. Chill your serving glasses for at least 20 minutes in the freezer before you serve the granita. If liked, you can whip the cream and sugar together until soft peaks form when the whisk is removed from bowl. Serve the granita in the chilled glasses topped with the sweetened whipped cream.
Orange cake recipe
 This cake is best made the day before serving, and will keep in an airtight tin in a cool place for up to 5 days. 2 oranges, diced (including skins), pips removed115g/4oz margarine, plus extra for greasing115g/4oz sugar2 medium free-range eggs, beaten3 tsp baking powder175g/6oz semolina 2 oranges, diced (including skins), pips removed 115g/4oz margarine, plus extra for greasing 115g/4oz sugar 2 medium free-range eggs, beaten 3 tsp baking powder 175g/6oz semolina Method Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in tin with margarine.Purée the diced oranges in a food processor, and set aside.Cream the margarine and sugar in a bowl until light and fluffy. Mix in the eggs and then add the baking powder and semolina. Stir to combine, then fold the orange pulp through the mixture.Pour the mixture into the prepared tin, and put into the oven. After the first 10 minutes, turn the oven temperature down to 170C/325F/Gas 3 and bake for a further 40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven, and allow to cool in the tin. Once cool, run a knife around the edge of the tin to release the cake, and then turn out. To serve, cut the cake into 12 slices. Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in tin with margarine. Preheat the oven to 180C/350F/Gas 4. Grease a deep 20cm/8in tin with margarine. Purée the diced oranges in a food processor, and set aside. Purée the diced oranges in a food processor, and set aside. Cream the margarine and sugar in a bowl until light and fluffy. Mix in the eggs and then add the baking powder and semolina. Stir to combine, then fold the orange pulp through the mixture. Cream the margarine and sugar in a bowl until light and fluffy. Mix in the eggs and then add the baking powder and semolina. Stir to combine, then fold the orange pulp through the mixture. Pour the mixture into the prepared tin, and put into the oven. After the first 10 minutes, turn the oven temperature down to 170C/325F/Gas 3 and bake for a further 40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean. Pour the mixture into the prepared tin, and put into the oven. After the first 10 minutes, turn the oven temperature down to 170C/325F/Gas 3 and bake for a further 40 minutes, or until the cake is golden-brown on top and a skewer inserted into the middle comes out clean. Remove the cake from the oven, and allow to cool in the tin. Once cool, run a knife around the edge of the tin to release the cake, and then turn out. To serve, cut the cake into 12 slices. Remove the cake from the oven, and allow to cool in the tin. Once cool, run a knife around the edge of the tin to release the cake, and then turn out. To serve, cut the cake into 12 slices.
Blueberry tart recipe
 Boozy blueberries topped with homemade vanilla custard – it’s the perfect grown-up dinner party dessert. Matt Tebbutt uses a shop-bought tart case to speed things up. 1kg/2lb 4oz fresh blueberries 50ml/2fl oz crème de cassis100g/3½oz ground almonds1 blind-baked 25cm/10in tart case 1kg/2lb 4oz fresh blueberries 50ml/2fl oz crème de cassis 100g/3½oz ground almonds 1 blind-baked 25cm/10in tart case 150ml/¼ pt crème fraîche2 free-range eggs 1 vanilla pod, split 70g/2½oz icing sugar 150ml/¼ pt crème fraîche 2 free-range eggs 1 vanilla pod, split 70g/2½oz icing sugar Method Preheat the oven to 200C/180C Fan/Gas 6. Tip the blueberries and cassis into a wide pan set over a medium heat. Heat until the blueberries start to pop, then transfer everything to a bowl. Sprinkle the almonds over the base of the tart shell. Add the warm blueberries, reserving some to decorate. Combine all the custard ingredients together in a large jug. Mix well, then pour the custard over the blueberries in the tart shell. Bake in the oven for 25 minutes. Serve the tart in slices with the reserved warm blueberries. Preheat the oven to 200C/180C Fan/Gas 6. Tip the blueberries and cassis into a wide pan set over a medium heat. Heat until the blueberries start to pop, then transfer everything to a bowl. Preheat the oven to 200C/180C Fan/Gas 6. Tip the blueberries and cassis into a wide pan set over a medium heat. Heat until the blueberries start to pop, then transfer everything to a bowl. Sprinkle the almonds over the base of the tart shell. Add the warm blueberries, reserving some to decorate. Sprinkle the almonds over the base of the tart shell. Add the warm blueberries, reserving some to decorate. Combine all the custard ingredients together in a large jug. Mix well, then pour the custard over the blueberries in the tart shell. Bake in the oven for 25 minutes. Combine all the custard ingredients together in a large jug. Mix well, then pour the custard over the blueberries in the tart shell. Bake in the oven for 25 minutes. Serve the tart in slices with the reserved warm blueberries. Serve the tart in slices with the reserved warm blueberries.
Christmas tiramisu recipe
 Need a last-minute pudding on the Christmas table? Try using up that panettone in a quick make-ahead tiramisu that requires no cooking. 4 shots espresso, or a four-cup cafetiere of strong coffee2 tbsp caster sugar50ml/2fl oz amaretto liqueur, or to taste1 ready-made panettone, cut into1cm/½in thick slices500g/1lb 2oz mascarpone 1 vanilla pod, split, seeds scraped out150g/5oz icing sugar200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removedcocoa power, for dustingdark chocolate, grated, to garnish 4 shots espresso, or a four-cup cafetiere of strong coffee 2 tbsp caster sugar 50ml/2fl oz amaretto liqueur, or to taste 1 ready-made panettone, cut into1cm/½in thick slices 500g/1lb 2oz mascarpone 1 vanilla pod, split, seeds scraped out 150g/5oz icing sugar 200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed cocoa power, for dusting dark chocolate, grated, to garnish Method Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream.Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top.Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate. Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside. Mix the espresso, caster sugar and amaretto, to taste, in a large bowl. Add the panettone slices to the coffee mixture and set aside. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream. Place the mascarpone, vanilla seeds and icing sugar into a separate bowl and mix together. Fold in the whipped double cream. Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top. Place pieces of soaked panettone into a large serving dish to line the bottom. Spread half the mascarpone and cream mixture across the soaked panettone slices, then place another layer of panettone slices on top. Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate. Spoon more cream over the top and sprinkle with the cocoa powder. Transfer to the fridge to chill for up to 2 hours. To serve, sprinkle with gratings of dark chocolate.
Rice pudding with sultanas recipe
 Warm and comforting, rice pudding is one of the simplest puddings but also one of the most delicious. 100g/3½oz sultanas1 mug hot strong black tea1.3 litres/2 pints 7fl oz milk300ml/10½fl oz double cream200g/7oz pudding rice100g/3½oz golden granulated sugarpinch freshly ground nutmeg1 vanilla pod, split, seeds scraped outclotted cream, to servejam, to serve 100g/3½oz sultanas 1 mug hot strong black tea 1.3 litres/2 pints 7fl oz milk 300ml/10½fl oz double cream 200g/7oz pudding rice 100g/3½oz golden granulated sugar pinch freshly ground nutmeg 1 vanilla pod, split, seeds scraped out clotted cream, to serve jam, to serve Method Preheat the oven to 160C/140C Fan/Gas 2. Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea). In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas. Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam. Preheat the oven to 160C/140C Fan/Gas 2. Preheat the oven to 160C/140C Fan/Gas 2. Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea). Place the sultanas in a bowl and pour over the hot tea. Set aside to soak for ten minutes, then drain (discard the tea). In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas. In a large casserole dish or rice pudding dish (roughly 30cm x 20cm/12in x 8in), mix together the milk and cream. Stir in the rice, sugar and a pinch of nutmeg. Add the vanilla pod and seeds, then stir in the soaked sultanas. Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. Cover the dish with a lid or sheet of aluminium foil, then cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam. To serve, spoon the rice pudding into serving bowls and serve with spoonfuls of clotted cream and jam.
Christmas pudding recipe
Instructions for slow cooker Christmas pudding: Preheat the slow cooker to high. Add a trivet to the bottom of the slow cooker and place the wrapped pudding on top. Pour boiling water into the slow cooker to a depth of 10cm/4in. Put the lid on the slow cooker and cook for 10 hours. Remove from the slow cooker and set aside to cool. Cover the pudding with dry paper and foil, if needed, and set aside to mature. To reheat the pudding, place the pudding back in the trivet in the slow cooker and add boiling water as before. Cook on low for 4 hours. Turn out, flame and serve. Instructions for pressure cooker: Place the wrapped, uncooked pudding onto a trivet in the bottom of the pressure cooker and add water to 10cm/4in depth. Bring the water to the boil, covering the pan loosely with a lid. Steam the pudding for 30 minutes. Check the water level, then put the lid onto the pressure cooker properly and bring to high pressure. Cook the pudding for 2 hours, then allow to depressurise naturally. Allow to cool completely, replace the paper and foil if soggy, then set aside to mature. When reheating, put the pudding onto the trivet in the pressure cooker and add water as before. Put the lid on the pressure cooker and bring to high pressure. Cook the pudding for 30 minutes, then allow to depressurise naturally. Turn out, flame on, and serve. There is a simple secret to making a good Christmas pudding. Use only the best fruit and freshest nuts and spices and steam it for as long as you can bear to! It really makes a huge difference to the colour and taste of the pudding if you can steam for eight or so hours. Don’t panic this does not need to be done in one day - the puddings can be cooked over two or three days.
Raspberry and white chocolate muffins recipe
 These delicious raspberry and white chocolate muffins couldn’t be simpler to make and use frozen raspberries for ease. For really light, well-risen muffins, it’s important not to over-mix. Don't worry about any tiny smears of flour in the batter. 300g/10½oz plain flour225g/8oz caster sugar1½ tsp bicarbonate of sodapinch of salt100ml/3½fl oz milk100ml/3½fl oz soured cream3 free-range eggs, beaten5 tbsp sunflower oil1 tsp vanilla extract or vanilla bean paste150g/5½oz frozen raspberries100g/3½oz white chocolate chips 300g/10½oz plain flour 225g/8oz caster sugar 1½ tsp bicarbonate of soda pinch of salt 100ml/3½fl oz milk 100ml/3½fl oz soured cream 3 free-range eggs, beaten 5 tbsp sunflower oil 1 tsp vanilla extract or vanilla bean paste 150g/5½oz frozen raspberries 100g/3½oz white chocolate chips Method Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases.Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine.Whisk the milk, soured cream, eggs, sunflower oil and vanilla together in a jug or bowl until well combined.Pour the milk and egg mixture into the dry ingredients and mix, using a large metal spoon or spatula, until just combined. Add the frozen raspberries and chocolate chips and mix until only just combined – do not over-mix or the raspberries will break up.Spoon the mixture into the paper cases. Bake for about 25 minutes, or until the muffins are well risen and golden brown. Transfer to a wire rack to cool. Best eaten on the day of making. Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Preheat the oven to 190C/180C Fan/Gas 5 and line a 12-hole muffin tin with paper cases. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine. Sift the flour, sugar, bicarbonate of soda and salt into a large bowl and mix to combine. Whisk the milk, soured cream, eggs, sunflower oil and vanilla together in a jug or bowl until well combined. Whisk the milk, soured cream, eggs, sunflower oil and vanilla together in a jug or bowl until well combined. Pour the milk and egg mixture into the dry ingredients and mix, using a large metal spoon or spatula, until just combined. Add the frozen raspberries and chocolate chips and mix until only just combined – do not over-mix or the raspberries will break up. Pour the milk and egg mixture into the dry ingredients and mix, using a large metal spoon or spatula, until just combined. Add the frozen raspberries and chocolate chips and mix until only just combined – do not over-mix or the raspberries will break up. Spoon the mixture into the paper cases. Bake for about 25 minutes, or until the muffins are well risen and golden brown. Spoon the mixture into the paper cases. Bake for about 25 minutes, or until the muffins are well risen and golden brown. Transfer to a wire rack to cool. Best eaten on the day of making. Transfer to a wire rack to cool. Best eaten on the day of making.