ademchaoua/GeneralTextCorpus huggingface dataset:
Paneer and vegetable skewers recipe
 Paneer is the main vegetarian protein eaten in India and it is a perfect foil for Indian flavours. 125ml/4½fl oz Greek-style yoghurtsmall knob fresh ginger, peeled and roughly chopped2-3 garlic cloves, peeled and finely choppedsalt, to taste½ tsp chilli powder, or to taste1 tsp garam masala2 tbsp lemon juice, or to taste2 tbsp vegetable oil1 tbsp gram flour (chickpea flour)1 tsp cumin powderseeds of 6 green cardamom, ground 125ml/4½fl oz Greek-style yoghurt small knob fresh ginger, peeled and roughly chopped 2-3 garlic cloves, peeled and finely chopped salt, to taste ½ tsp chilli powder, or to taste 1 tsp garam masala 2 tbsp lemon juice, or to taste 2 tbsp vegetable oil 1 tbsp gram flour (chickpea flour) 1 tsp cumin powder seeds of 6 green cardamom, ground 300g/10½oz paneer, cut into 2.5cm/1in cubes 1 large onion, cut into 2.5cm/1in cubes1 green and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubesoil, for greasing6 wooden skewers, soaked for an hour2 tbsp butter, melted, for drizzlingchaat masala (a dried spice mixture available from Asian grocers), to sprinkle 300g/10½oz paneer, cut into 2.5cm/1in cubes 1 large onion, cut into 2.5cm/1in cubes 1 green and 1 red capsicum pepper, cored and cut into 2.5cm/1in cubes oil, for greasing 6 wooden skewers, soaked for an hour 2 tbsp butter, melted, for drizzling chaat masala (a dried spice mixture available from Asian grocers), to sprinkle Method For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge.Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet. Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges.Sprinkle with chaat masala and serve. They are also great served with a green chutney. For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge. For the marinade, mix together all the marinade ingredients in a bowl and add the paneer, onion and peppers. Cover with cling film and allow the paneer and vegetables to marinate for 30-40 minutes, or longer, in the fridge. Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet. Preheat the oven to 200C/400F/Gas 6 and oil a baking sheet. Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges. Thread the vegetables and paneer alternately onto the skewers. Bake in the oven for seven minutes, drizzle over the melted butter, turn and cook for another 5-7 minutes or until charred at the edges. Sprinkle with chaat masala and serve. They are also great served with a green chutney. Sprinkle with chaat masala and serve. They are also great served with a green chutney.
Jack Monroe's flapjacks recipe
 Jack Monroe’s flapjack recipe is extremely versatile. You can use whatever seeds and dried fruit you have. They can also be made vegan by using oil rather than butter. 4 tbsp oil, butter or margarine, plus extra for greasing200g/7oz golden syrup, honey or maple syrup300g/10½oz porridge oats1 tsp ground cinnamon or mixed spice70g/2½oz sunflower seeds (or other seeds)30g/1oz pumpkin seeds (or other seeds)200g/7oz dried apricots (or other dried fruit), roughly chopped 4 tbsp oil, butter or margarine, plus extra for greasing 200g/7oz golden syrup, honey or maple syrup 300g/10½oz porridge oats 1 tsp ground cinnamon or mixed spice 70g/2½oz sunflower seeds (or other seeds) 30g/1oz pumpkin seeds (or other seeds) 200g/7oz dried apricots (or other dried fruit), roughly chopped Method Preheat the oven to 210C/190C Fan/Gas 6½. Lightly grease a deep 20cm/8in square cake tin.If using butter or margarine, melt it in a pan. Add the syrup to the melted butter or oil. Mix in all the remaining ingredients. Spoon into the baking tin and flatten with a spoon or spatula.Bake in the centre of the oven for 15-20 minutes, or until golden and starting to firm at the edges. Remove from the oven and allow to cool.Cut into 10 pieces. Preheat the oven to 210C/190C Fan/Gas 6½. Lightly grease a deep 20cm/8in square cake tin. Preheat the oven to 210C/190C Fan/Gas 6½. Lightly grease a deep 20cm/8in square cake tin. If using butter or margarine, melt it in a pan. Add the syrup to the melted butter or oil. Mix in all the remaining ingredients. If using butter or margarine, melt it in a pan. Add the syrup to the melted butter or oil. Mix in all the remaining ingredients. Spoon into the baking tin and flatten with a spoon or spatula. Spoon into the baking tin and flatten with a spoon or spatula. Bake in the centre of the oven for 15-20 minutes, or until golden and starting to firm at the edges. Remove from the oven and allow to cool. Bake in the centre of the oven for 15-20 minutes, or until golden and starting to firm at the edges. Remove from the oven and allow to cool. Cut into 10 pieces. Cut into 10 pieces. Recipe tips These flapjacks can be frozen for three months. You could make a double batch if you have the space. Children can help make this recipe by weighing and measuring the ingredients, mixing the them into a bowl, greasing the tin and spooning the mixture into the tin. An adult should take control of using the oven and cutting the flapjacks.
Roast figs with honey and Marsala recipe
 8 large fresh figs2 tbsp or so runny honeysplash or two Marsala wine (port or Madeira work equally as well)ready-made vanilla ice cream, to serve 8 large fresh figs 2 tbsp or so runny honey splash or two Marsala wine (port or Madeira work equally as well) ready-made vanilla ice cream, to serve Method Preheat the oven to 200C/400F/Gas 6. Cut a deep cross down into each fig, nearly to the bottom, then squeeze the sides of each fig to expose the juicy flesh. Place the figs into a lidded baking dish. Drizzle over the honey and Marsala wine, ensuring some runs down inside the figs. Cover with the lid and bake in the oven for about 20 minutes. Serve the figs immediately with ice cream and the boozy syrup from the baking dish. Alternatively, serve with cream, custard or mascarpone. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Cut a deep cross down into each fig, nearly to the bottom, then squeeze the sides of each fig to expose the juicy flesh. Place the figs into a lidded baking dish. Cut a deep cross down into each fig, nearly to the bottom, then squeeze the sides of each fig to expose the juicy flesh. Place the figs into a lidded baking dish. Drizzle over the honey and Marsala wine, ensuring some runs down inside the figs. Cover with the lid and bake in the oven for about 20 minutes. Drizzle over the honey and Marsala wine, ensuring some runs down inside the figs. Cover with the lid and bake in the oven for about 20 minutes. Serve the figs immediately with ice cream and the boozy syrup from the baking dish. Alternatively, serve with cream, custard or mascarpone. Serve the figs immediately with ice cream and the boozy syrup from the baking dish. Alternatively, serve with cream, custard or mascarpone.
Baked white chocolate cheesecake recipe
 This classic baked cheesecake with a naughty white chocolate centre is sure to impress your guests. 450g/1lb soft cream cheese4 large free-range eggs1 vanilla pod, seeds scraped out225g/8oz good quality white chocolate225g/8oz crème fraîchebutter, for greasing55g/2oz biscuit crumbs, to dust over the buttered tin (use any type you love - chocolate digestives are good) 450g/1lb soft cream cheese 4 large free-range eggs 1 vanilla pod, seeds scraped out 225g/8oz good quality white chocolate 225g/8oz crème fraîche butter, for greasing 55g/2oz biscuit crumbs, to dust over the buttered tin (use any type you love - chocolate digestives are good) Method Beat the cream cheese in a bowl until soft, then add the eggs one by one, along with the seeds scraped from the vanilla pod.Melt the white chocolate in a bowl set over a pan of gently simmering water, then fold in the crème fraîche until smooth.Fold the chocolate mixture into the cream cheese mixture.Grease a 25cm/10in cake tin and sprinkle the base with the biscuit crumbs to cover. Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles.Bake in a low oven, 150C/300F/Gas 2, for 45 minutes-1 hour, or until the centre is just firm.Allow to rest for several hours to firm up, before turning out and serving. Beat the cream cheese in a bowl until soft, then add the eggs one by one, along with the seeds scraped from the vanilla pod. Beat the cream cheese in a bowl until soft, then add the eggs one by one, along with the seeds scraped from the vanilla pod. Melt the white chocolate in a bowl set over a pan of gently simmering water, then fold in the crème fraîche until smooth. Melt the white chocolate in a bowl set over a pan of gently simmering water, then fold in the crème fraîche until smooth. Fold the chocolate mixture into the cream cheese mixture. Fold the chocolate mixture into the cream cheese mixture. Grease a 25cm/10in cake tin and sprinkle the base with the biscuit crumbs to cover. Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles. Grease a 25cm/10in cake tin and sprinkle the base with the biscuit crumbs to cover. Pour the chocolate and cream cheese mixture into the tin and bang down on a firm surface to remove any air bubbles. Bake in a low oven, 150C/300F/Gas 2, for 45 minutes-1 hour, or until the centre is just firm. Bake in a low oven, 150C/300F/Gas 2, for 45 minutes-1 hour, or until the centre is just firm. Allow to rest for several hours to firm up, before turning out and serving. Allow to rest for several hours to firm up, before turning out and serving.
Panettone bread and butter pudding recipe
 If you (miraculously!) have a bit of panettone leftover this Christmas and plenty of eggs and cream around, use it to give bread and butter pudding an upgrade. 250g/9oz panettone, cut into 1cm/½in slices 100g/3oz unsalted butter 300ml/10fl oz fruit compôte (blackberry is nice)2 free-range eggs, plus 1 egg yolk200ml/7fl oz full-fat milk 200ml/7fl oz double cream 60g/2oz caster sugar 250g/9oz panettone, cut into 1cm/½in slices 100g/3oz unsalted butter 300ml/10fl oz fruit compôte (blackberry is nice) 2 free-range eggs, plus 1 egg yolk 200ml/7fl oz full-fat milk 200ml/7fl oz double cream 60g/2oz caster sugar icing sugar, for dustingpouring cream (optional) icing sugar, for dusting pouring cream (optional) Method Preheat the oven to 160C/140C Fan/Gas 3.Liberally spread the sliced panettone with the butter and then the fruit compôte. Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy – in a symmetrical pattern or higgledy-piggledy, it’s entirely up to you! Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl.Pour some of the egg mixture over the slices of panettone and allow to rest for 5 minutes. Repeat the process a couple more times, until all the mixture is used up.Bake for 25–30 minutes, or until brown on top, but still a little wobbly. Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked. Preheat the oven to 160C/140C Fan/Gas 3. Preheat the oven to 160C/140C Fan/Gas 3. Liberally spread the sliced panettone with the butter and then the fruit compôte. Liberally spread the sliced panettone with the butter and then the fruit compôte. Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy – in a symmetrical pattern or higgledy-piggledy, it’s entirely up to you! Lay the panettone in a 20x30cm/8x12in baking tin or ovenproof dish in any order that makes you happy – in a symmetrical pattern or higgledy-piggledy, it’s entirely up to you! Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl. Whisk together the whole eggs, egg yolks, milk, cream and caster sugar in a large mixing bowl. Pour some of the egg mixture over the slices of panettone and allow to rest for 5 minutes. Repeat the process a couple more times, until all the mixture is used up. Pour some of the egg mixture over the slices of panettone and allow to rest for 5 minutes. Repeat the process a couple more times, until all the mixture is used up. Bake for 25–30 minutes, or until brown on top, but still a little wobbly. Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked. Bake for 25–30 minutes, or until brown on top, but still a little wobbly. Serve the pudding in serving bowls, dusted with icing sugar and with a little pouring cream, if liked.
Nigella's steak tartare recipe
 Buy the best quality ingredients you can afford to make the most of this classic French dish made with raw steak. 100g/3½oz organic beef fillet, finely chopped2 gherkins, finely chopped1 tsp capers, rinsed and drained, finely chopped1 shallot, finely chopped½ tsp Dijon mustard few drops Tabasco sauce½ tsp Worcestershire saucesalt and freshly ground black pepper1 slice dark rye or pumpernickel bread 1 free-range egg yolk 100g/3½oz organic beef fillet, finely chopped 2 gherkins, finely chopped 1 tsp capers, rinsed and drained, finely chopped 1 shallot, finely chopped ½ tsp Dijon mustard few drops Tabasco sauce ½ tsp Worcestershire sauce salt and freshly ground black pepper 1 slice dark rye or pumpernickel bread 1 free-range egg yolk Method Place the chopped beef, gherkins, capers and shallot into a bowl and mix well.Add the mustard, Tabasco sauce, Worcestershire sauce, salt and freshly ground black pepper and mix well. To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread.Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately. Place the chopped beef, gherkins, capers and shallot into a bowl and mix well. Place the chopped beef, gherkins, capers and shallot into a bowl and mix well. Add the mustard, Tabasco sauce, Worcestershire sauce, salt and freshly ground black pepper and mix well. Add the mustard, Tabasco sauce, Worcestershire sauce, salt and freshly ground black pepper and mix well. To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. To serve, spoon the steak tartare mixture onto a slice of plain or toasted dark rye or pumpernickel bread. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately. Make a small dent in the top of the tartare and top with a fresh egg yolk. Eat immediately.
Mulled wine recipe
 The smell of Mary Berry's mulled wine recipe is enough to make the home feel Christmassy and festive. Mary's tip for how to make mulled wine is to give it a quick boil, then a slow simmer to extract all those lovely spice and citrus flavours. 1 large orange3 lemons12 cloves2 satsumas or clementines2 x 750ml bottles red wine2 cinnamon sticks150g/5½oz caster sugar (optional)brandy, to taste (optional) 1 large orange 3 lemons 12 cloves 2 satsumas or clementines 2 x 750ml bottles red wine 2 cinnamon sticks 150g/5½oz caster sugar (optional) brandy, to taste (optional) Method Carefully peel the zest very thinly from the orange and lemons using a vegetable peeler. Squeeze out the juice and reserve. Stick the cloves into the satsumas. Pour the wine, 1.2 litres/2 pints of cold water, and the citrus peel and juices into a large, heavy-based saucepan. Add the clove-studded satsumas and cinnamon sticks. Bring the mixture just to the boil, then reduce the heat until the mixture is simmering, cover the pan with the lid, and continue to simmer for about 1 hour. Stir in the sugar gradually during cooking, until the mulled wine is sweetened to your liking (you may not need all of the sugar). Strain the mulled wine and serve hot in cups. Carefully peel the zest very thinly from the orange and lemons using a vegetable peeler. Squeeze out the juice and reserve. Carefully peel the zest very thinly from the orange and lemons using a vegetable peeler. Squeeze out the juice and reserve. Stick the cloves into the satsumas. Stick the cloves into the satsumas. Pour the wine, 1.2 litres/2 pints of cold water, and the citrus peel and juices into a large, heavy-based saucepan. Add the clove-studded satsumas and cinnamon sticks. Bring the mixture just to the boil, then reduce the heat until the mixture is simmering, cover the pan with the lid, and continue to simmer for about 1 hour. Stir in the sugar gradually during cooking, until the mulled wine is sweetened to your liking (you may not need all of the sugar). Pour the wine, 1.2 litres/2 pints of cold water, and the citrus peel and juices into a large, heavy-based saucepan. Add the clove-studded satsumas and cinnamon sticks. Bring the mixture just to the boil, then reduce the heat until the mixture is simmering, cover the pan with the lid, and continue to simmer for about 1 hour. Stir in the sugar gradually during cooking, until the mulled wine is sweetened to your liking (you may not need all of the sugar). Strain the mulled wine and serve hot in cups. Strain the mulled wine and serve hot in cups. Recipe tips You can make the mulled wine in a pan and keep it warm in a slow cooker if you're dishing up over the course of the day.
Mincemeat and apple tart recipe
 This easy 5-ingredient mincemeat and apple tart is the perfect way to use up any leftover mincemeat. It's really quick to throw together, too! 320g/11½oz ready-rolled puff pastry 300g/10½oz mincemeat 2 apples, cored and thinly sliced1 free-range egg, lightly whisked1 tbsp demerara sugar 320g/11½oz ready-rolled puff pastry 300g/10½oz mincemeat 2 apples, cored and thinly sliced 1 free-range egg, lightly whisked 1 tbsp demerara sugar icing sugar clotted cream or ice cream icing sugar clotted cream or ice cream Method Preheat the oven to 200C/180C Fan/Gas 6. Roll the puff pastry out onto a baking tray on its paper (or use a fresh sheet of baking paper). Score a 2cm/¾in rectangular border into the pastry using a sharp knife. Spoon the mincemeat on top and spread evenly, taking care not to go over the border. Place the apple slices fanned out on top of the mincemeat in a decorative pattern. Brush the border pastry with the egg using a pastry brush, then sprinkle the the demerara sugar over the border. Place the tart in the oven for 15 minutes, until the pastry is golden-brown and risen at the edges. Remove from the oven and allow to cool for 5 minutes. Sprinkle with a little icing sugar if you like, then slice into portions and serve as it is or with clotted cream or ice cream. Preheat the oven to 200C/180C Fan/Gas 6. Roll the puff pastry out onto a baking tray on its paper (or use a fresh sheet of baking paper). Preheat the oven to 200C/180C Fan/Gas 6. Roll the puff pastry out onto a baking tray on its paper (or use a fresh sheet of baking paper). Score a 2cm/¾in rectangular border into the pastry using a sharp knife. Spoon the mincemeat on top and spread evenly, taking care not to go over the border. Score a 2cm/¾in rectangular border into the pastry using a sharp knife. Spoon the mincemeat on top and spread evenly, taking care not to go over the border. Place the apple slices fanned out on top of the mincemeat in a decorative pattern. Brush the border pastry with the egg using a pastry brush, then sprinkle the the demerara sugar over the border. Place the apple slices fanned out on top of the mincemeat in a decorative pattern. Brush the border pastry with the egg using a pastry brush, then sprinkle the the demerara sugar over the border. Place the tart in the oven for 15 minutes, until the pastry is golden-brown and risen at the edges. Place the tart in the oven for 15 minutes, until the pastry is golden-brown and risen at the edges. Remove from the oven and allow to cool for 5 minutes. Sprinkle with a little icing sugar if you like, then slice into portions and serve as it is or with clotted cream or ice cream. Remove from the oven and allow to cool for 5 minutes. Sprinkle with a little icing sugar if you like, then slice into portions and serve as it is or with clotted cream or ice cream. Recipe tips If you buy in gluten-free puff pastry and mincemeat, this recipe can easily be made gluten-free.
Frozen elderflower posset recipe
 This frozen dessert is so fragrant and so easy to make: the ingredients are just whipped together and frozen and it doesn’t need churning. Serve with summer berries for the perfect summer dessert. 150ml/¼ pint pouring double cream150ml/¼ pint elderflower cordialsummer berries, to servea dusting of icing sugar 150ml/¼ pint pouring double cream 150ml/¼ pint elderflower cordial summer berries, to serve a dusting of icing sugar Method Place the cream in a mixing bowl and whip until it forms soft peaks, then gradually pour in the elderflower cordial, whisking until combined.Freeze in a plastic tub until completely frozen. Scoop into a food processor and blend to remove any ice crystalsTransfer to pretty little dessert glasses or Martini glasses for at least three hours or overnight in the freezer.To serve, place in the fridge for 15-20 minutes to soften slightly, then serve each glass with a few summer berries and decorate with a dusting of icing sugar. Place the cream in a mixing bowl and whip until it forms soft peaks, then gradually pour in the elderflower cordial, whisking until combined. Place the cream in a mixing bowl and whip until it forms soft peaks, then gradually pour in the elderflower cordial, whisking until combined. Freeze in a plastic tub until completely frozen. Scoop into a food processor and blend to remove any ice crystals Freeze in a plastic tub until completely frozen. Scoop into a food processor and blend to remove any ice crystals Transfer to pretty little dessert glasses or Martini glasses for at least three hours or overnight in the freezer. Transfer to pretty little dessert glasses or Martini glasses for at least three hours or overnight in the freezer. To serve, place in the fridge for 15-20 minutes to soften slightly, then serve each glass with a few summer berries and decorate with a dusting of icing sugar. To serve, place in the fridge for 15-20 minutes to soften slightly, then serve each glass with a few summer berries and decorate with a dusting of icing sugar. Recipe tips This could also be made with other fruit cordials. But don’t be tempted to use fruit juice, it is the sugar in the cordial that makes the posset freeze smoothly.