ademchaoua/GeneralTextCorpus huggingface dataset:
Spicy tomato sauce with gnocchi recipe
 Ready-made gnocchi in a spicy tomato sauce makes a change from pasta and is just as easy to prepare. 1 tbsp olive oil½ onion, chopped1 garlic clove, chopped1 green chilli, chopped1 tbsp white wine vinegar1 tsp caster sugar3 plum tomatoes, choppedsalt and freshly ground black pepper 1 tbsp olive oil ½ onion, chopped 1 garlic clove, chopped 1 green chilli, chopped 1 tbsp white wine vinegar 1 tsp caster sugar 3 plum tomatoes, chopped salt and freshly ground black pepper 200g/7oz ready-made gnocchi, cooked according to packet instructions 1 tbsp olive oil 200g/7oz ready-made gnocchi, cooked according to packet instructions 1 tbsp olive oil Method For the arrabbiata sauce, heat the oil in a frying pan and gently fry the onion and garlic until soft. Add the chilli, vinegar and sugar and stir well.Add the chopped tomatoes and simmer until the tomatoes break down and go mushy. Season with salt and pepper.Put the gnocchi in a serving bowl and drizzle with oil. Season with salt and pepper and stir.Pour the sauce over the gnocchi and serve. For the arrabbiata sauce, heat the oil in a frying pan and gently fry the onion and garlic until soft. Add the chilli, vinegar and sugar and stir well. For the arrabbiata sauce, heat the oil in a frying pan and gently fry the onion and garlic until soft. Add the chilli, vinegar and sugar and stir well. Add the chopped tomatoes and simmer until the tomatoes break down and go mushy. Season with salt and pepper. Add the chopped tomatoes and simmer until the tomatoes break down and go mushy. Season with salt and pepper. Put the gnocchi in a serving bowl and drizzle with oil. Season with salt and pepper and stir. Put the gnocchi in a serving bowl and drizzle with oil. Season with salt and pepper and stir. Pour the sauce over the gnocchi and serve. Pour the sauce over the gnocchi and serve. Recipe tips White wine vinegar is handy to have in your store cupboard as it can be used in lots of sauces and dressings. Pick up a bottle for as little as 80p. The heat of chillies varies so test a little before adding it to the sauce and adjust the amount accordingly.
Spring minestrone soup with pesto recipe
 This light and summery minestrone soup makes the most of springtime vegetables, don't forget a dollop of pesto on top. Try freezing this soup in portion-sized containers - it will keep for 2 months. Each serving provides 220kcal, 4.5g protein, 16g carbohydrate (of which 8g sugars), 14g fat (of which 4g saturates), 4g fibre and 2.2g salt. 3 tbsp olive oil40g/1½oz butter2 large onions, finely chopped1 leek, halved lengthways and thinly sliced250g/9oz potatoes, peeled and finely chopped3 sticks celery, finely chopped150g/5oz savoy cabbage2 litres/3½ pints beef or vegetable stock400g/14oz can Italian chopped tomatoessalt and freshly ground black pepper2 tbsp green basil pesto 3 tbsp olive oil 40g/1½oz butter 2 large onions, finely chopped 1 leek, halved lengthways and thinly sliced 250g/9oz potatoes, peeled and finely chopped 3 sticks celery, finely chopped 150g/5oz savoy cabbage 2 litres/3½ pints beef or vegetable stock 400g/14oz can Italian chopped tomatoes salt and freshly ground black pepper 2 tbsp green basil pesto Method Heat the oil and butter in a large pan. Add onions, leek and potatoes and cook for about five minutes, until starting to soften, stirring from time to time. Add the celery and cook for a few minutes more.Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape in short shreds. Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil and gently simmer for about 30 mins. Add pesto for the last 5 mins, and check the seasoning before serving. Heat the oil and butter in a large pan. Add onions, leek and potatoes and cook for about five minutes, until starting to soften, stirring from time to time. Add the celery and cook for a few minutes more. Heat the oil and butter in a large pan. Add onions, leek and potatoes and cook for about five minutes, until starting to soften, stirring from time to time. Add the celery and cook for a few minutes more. Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape in short shreds. Meanwhile cut the half cabbage in quarters. Remove central stalk from cabbage and discard. Cut leaves across the wedge shape in short shreds. Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil and gently simmer for about 30 mins. Pour stock and can of tomatoes into the pan with the cabbage. Bring to the boil and gently simmer for about 30 mins. Add pesto for the last 5 mins, and check the seasoning before serving. Add pesto for the last 5 mins, and check the seasoning before serving.
Pea, mint and cheddar frittata recipe
 An easy pea, mint and cheddar frittata using store cupboard and family-friendly ingredients. 1 tbsp olive oil15g/½oz butter½ onion, finely chopped1 tomato, chopped200g/7oz frozen peas, defrostedsalt and freshly ground black pepper55g/2oz cheddar, gratedsmall handful fresh mint leaves, chopped3 free-range eggs, lightly whisked 1 tbsp olive oil 15g/½oz butter ½ onion, finely chopped 1 tomato, chopped 200g/7oz frozen peas, defrosted salt and freshly ground black pepper 55g/2oz cheddar, grated small handful fresh mint leaves, chopped 3 free-range eggs, lightly whisked Method Preheat the oven to 200C/400F/Gas 6.In a small ovenproof non-stick frying pan, heat the olive oil and butter together and sauté the onion until soft, but not coloured.Add the tomato and peas and season with salt and freshly ground black pepper.Pour over the eggs and cheese and cook over a low/medium heat until the base is set.Transfer to the oven for 8-10 minutes, or until cooked through.To serve, scatter with mint. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a small ovenproof non-stick frying pan, heat the olive oil and butter together and sauté the onion until soft, but not coloured. In a small ovenproof non-stick frying pan, heat the olive oil and butter together and sauté the onion until soft, but not coloured. Add the tomato and peas and season with salt and freshly ground black pepper. Add the tomato and peas and season with salt and freshly ground black pepper. Pour over the eggs and cheese and cook over a low/medium heat until the base is set. Pour over the eggs and cheese and cook over a low/medium heat until the base is set. Transfer to the oven for 8-10 minutes, or until cooked through. Transfer to the oven for 8-10 minutes, or until cooked through. To serve, scatter with mint. To serve, scatter with mint.
Speculaas biscuits recipe
Speculaas biscuits (traditional continental Christmas biscuits) Bake these spiced Speculaas biscuits as edible tree decorations, homemade gifts or simply for a Christmas treat. 100g/3½oz plain flour1 tsp cinnamon½ tsp ground ginger½ tsp freshly grated nutmeg½ tsp baking powder½ tsp salt50g/2oz dark muscovado sugar1 tbsp whole milk75g/2½oz butter2 tbsp candied peel, finely chopped flaked almonds, to garnish (optional) 100g/3½oz plain flour 1 tsp cinnamon ½ tsp ground ginger ½ tsp freshly grated nutmeg ½ tsp baking powder ½ tsp salt 50g/2oz dark muscovado sugar 1 tbsp whole milk 75g/2½oz butter 2 tbsp candied peel, finely chopped flaked almonds, to garnish (optional) Method Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper.In a bowl, mix together the flour, cinnamon, ground ginger, nutmeg, baking powder, salt, muscavado sugar, milk, butter and candied peel until well combined. Using your hands, bring the mixture together as a dough.Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm/¼in thickness.Using a cookie cutter, cut out shapes or circles from the dough and place them onto the lined baking tray. Decorate the tops of the biscuits with flaked almonds, if using. Transfer the biscuits to the oven and bake for 15-18 minutes, or until golden-brown. Set aside to cool on a wire rack, then serve. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with greaseproof paper. In a bowl, mix together the flour, cinnamon, ground ginger, nutmeg, baking powder, salt, muscavado sugar, milk, butter and candied peel until well combined. In a bowl, mix together the flour, cinnamon, ground ginger, nutmeg, baking powder, salt, muscavado sugar, milk, butter and candied peel until well combined. Using your hands, bring the mixture together as a dough. Using your hands, bring the mixture together as a dough. Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm/¼in thickness. Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm/¼in thickness. Using a cookie cutter, cut out shapes or circles from the dough and place them onto the lined baking tray. Decorate the tops of the biscuits with flaked almonds, if using. Using a cookie cutter, cut out shapes or circles from the dough and place them onto the lined baking tray. Decorate the tops of the biscuits with flaked almonds, if using. Transfer the biscuits to the oven and bake for 15-18 minutes, or until golden-brown. Set aside to cool on a wire rack, then serve. Transfer the biscuits to the oven and bake for 15-18 minutes, or until golden-brown. Set aside to cool on a wire rack, then serve.
Chocolate orange biscuits recipe
If making with children, here are some tips to help them cook safely: To grate the orange, hold the handle of the grater with one hand and then push the orange downwards over the grater ‘teeth’. Always keep fingers away from the grater ‘teeth’, as they are very sharp. Always supervise children when using knives and, if preferred, break up the chocolate by hand instead. Make sure children always wear thick oven gloves when transferring food to and from the oven. It may be best for the adult to do this step. Allow the biscuits to cool slightly before handling, as they will be very hot from the oven. More tips for making the best biscuits: If a bit of shell goes into the bowl when cracking the egg, fish it out with the egg shell or a teaspoon. Make sure to cream the butter and sugar together really well at the beginning, adding air to the mixture to help to keep the biscuits light and crisp. Chocolate and orange is a winning flavour combination, but you could also add a teaspoon of vanilla extract or mixed spice in place of the orange zest. Swap the chocolate for dried fruit, for another twist. You’re in charge of your own creation!
Jammy biscuits recipe
 Small dollops of fruit jam add an extra touch of sweetness to these moreish butter cookies. 250g/9oz plain flour200g/7oz butter, cut into small cubes100g/3½oz icing sugarpinch of salt2 free-range egg yolks4 tbsp raspberry jam4 tbsp apricot jam 250g/9oz plain flour 200g/7oz butter, cut into small cubes 100g/3½oz icing sugar pinch of salt 2 free-range egg yolks 4 tbsp raspberry jam 4 tbsp apricot jam Method Preheat the oven to 170C/325F/Gas 3.Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs. Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter. Divide the sables in half. Using a 2cm/1in fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray.Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool. Using a teaspoon, place a small dollop of raspberry jam on a whole sable. Place a sable (with a hole) over the whole sable biscuit. Repeat until half the sables are done with raspberry jam, then repeat the process, using apricot jam, for the remaining sables. Preheat the oven to 170C/325F/Gas 3. Preheat the oven to 170C/325F/Gas 3. Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs. Place the flour, butter, icing sugar and salt into a bowl. Using your fingertips, rub the ingredients together until the mixture resembles breadcrumbs. Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter. Add the egg yolks and mix until a dough forms. Turn out onto a lightly floured work surface and roll out to a thickness of about 0.5cm/¼in. Cut out shapes using a 4cm/1½in cutter. Divide the sables in half. Using a 2cm/1in fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray. Divide the sables in half. Using a 2cm/1in fluted cutter, make a hole in the middle of half of the sable biscuits and discard the dough. Place all the sables on a baking tray. Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool. Bake the sables for 10-12 minutes, or until light golden-brown and crisp. Remove and transfer to a wire rack to cool. Using a teaspoon, place a small dollop of raspberry jam on a whole sable. Place a sable (with a hole) over the whole sable biscuit. Repeat until half the sables are done with raspberry jam, then repeat the process, using apricot jam, for the remaining sables. Using a teaspoon, place a small dollop of raspberry jam on a whole sable. Place a sable (with a hole) over the whole sable biscuit. Repeat until half the sables are done with raspberry jam, then repeat the process, using apricot jam, for the remaining sables.
Langues de chat biscuits recipe
 Light, crunchy French biscuits, perfect for a refined teatime treat. Instead of vanilla, try flavouring the biscuit mix with orange zest or ground cardamom. 125g/4½oz unsalted butter, softened125g/4½oz icing sugar, sifted125g/4½oz plain flour, siftedpinch salt1 tsp vanilla extract3 large egg whites 125g/4½oz unsalted butter, softened 125g/4½oz icing sugar, sifted 125g/4½oz plain flour, sifted pinch salt 1 tsp vanilla extract 3 large egg whites Method Preheat the oven to 180C/350F/Gas 4 and line two baking trays with baking parchment.Put the butter and icing sugar into a bowl and beat using an electric hand whisk until pale and smooth. Beat in the flour, one half at a time. Add the salt and vanilla extract and then beat in the egg whites.Spoon the mixture into a piping bag fitted with a 1cm/½in round nozzle and pipe straight lines of the mixture, about 8cm/3in long, onto the paper. Leave 5cm/2in between each biscuit as they will spread during cooking.Transfer the trays to the fridge for 15-20 minutes, or until the dough is firm to the touch. Bake the biscuits for 10 minutes, or until light golden-brown around the edges. Use a palette knife to transfer to a wire rack to cool (so they don’t stick to the tray). Preheat the oven to 180C/350F/Gas 4 and line two baking trays with baking parchment. Preheat the oven to 180C/350F/Gas 4 and line two baking trays with baking parchment. Put the butter and icing sugar into a bowl and beat using an electric hand whisk until pale and smooth. Beat in the flour, one half at a time. Add the salt and vanilla extract and then beat in the egg whites. Put the butter and icing sugar into a bowl and beat using an electric hand whisk until pale and smooth. Beat in the flour, one half at a time. Add the salt and vanilla extract and then beat in the egg whites. Spoon the mixture into a piping bag fitted with a 1cm/½in round nozzle and pipe straight lines of the mixture, about 8cm/3in long, onto the paper. Leave 5cm/2in between each biscuit as they will spread during cooking. Spoon the mixture into a piping bag fitted with a 1cm/½in round nozzle and pipe straight lines of the mixture, about 8cm/3in long, onto the paper. Leave 5cm/2in between each biscuit as they will spread during cooking. Transfer the trays to the fridge for 15-20 minutes, or until the dough is firm to the touch. Transfer the trays to the fridge for 15-20 minutes, or until the dough is firm to the touch. Bake the biscuits for 10 minutes, or until light golden-brown around the edges. Use a palette knife to transfer to a wire rack to cool (so they don’t stick to the tray). Bake the biscuits for 10 minutes, or until light golden-brown around the edges. Use a palette knife to transfer to a wire rack to cool (so they don’t stick to the tray).
Kids' soda bread recipe
 Soda bread is a great recipe to try baking with kids and makes a change from cakes. This version gets a healthy boost from linseeds and yoghurt. 75g/3oz plain flour100g/3½oz wholemeal flour25g/1oz oats1½ tsp caster sugar½ tsp salt½ tsp bicarbonate of soda2 tbsp linseeds (you can use sesame or sunflower seeds, or just leave them out)175ml/6fl oz natural yoghurt 75g/3oz plain flour 100g/3½oz wholemeal flour 25g/1oz oats 1½ tsp caster sugar ½ tsp salt ½ tsp bicarbonate of soda 2 tbsp linseeds (you can use sesame or sunflower seeds, or just leave them out) 175ml/6fl oz natural yoghurt Method Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper.Stir all of the ingredients, except the yoghurt, together in a bowl. Add most of the yoghurt and mix together to a soft dough. Add a little extra yoghurt if the dough is dry.Tip the dough out onto a floured work surface and knead for a few minutes until smooth.Shape into round loaf and put on the baking tray. Flatten slightly with your hand then mark a deep X on the top using a knife. Make sure to cut almost all the way to the bottom of the dough, so that the middle of the bread cooks all the way through. Bake in the oven for 20-25 minutes. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper. Preheat the oven to 220C/425F/Gas 7. Line a baking tray with greaseproof paper. Stir all of the ingredients, except the yoghurt, together in a bowl. Add most of the yoghurt and mix together to a soft dough. Add a little extra yoghurt if the dough is dry. Stir all of the ingredients, except the yoghurt, together in a bowl. Add most of the yoghurt and mix together to a soft dough. Add a little extra yoghurt if the dough is dry. Tip the dough out onto a floured work surface and knead for a few minutes until smooth. Tip the dough out onto a floured work surface and knead for a few minutes until smooth. Shape into round loaf and put on the baking tray. Flatten slightly with your hand then mark a deep X on the top using a knife. Make sure to cut almost all the way to the bottom of the dough, so that the middle of the bread cooks all the way through. Shape into round loaf and put on the baking tray. Flatten slightly with your hand then mark a deep X on the top using a knife. Make sure to cut almost all the way to the bottom of the dough, so that the middle of the bread cooks all the way through. Bake in the oven for 20-25 minutes. Bake in the oven for 20-25 minutes.
Easy flapjacks recipe
Easy honey flapjacks The best flapjacks are gooey, chewy and, above all, easy. These fruit-filled treats are great to make with children. You will also need a 20x30cm/8x12in baking tray. 200g/7oz unsalted butter200g/7oz demerara sugar200g/7oz honey400g/14oz porridge oats50g/1¾oz nuts, raisins, crystallised ginger or desiccated coconut (optional) 200g/7oz unsalted butter 200g/7oz demerara sugar 200g/7oz honey 400g/14oz porridge oats 50g/1¾oz nuts, raisins, crystallised ginger or desiccated coconut (optional) Method Preheat the oven to 180C/160C Fan/Gas 4 and grease a 20x30cm/8x12in baking tray. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well. Transfer the oat mixture to the tray and spread to about 2cm/¾in thick. Smooth the surface with the back of a spoon. Bake in the oven for 15–20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Leave to cool in the tin, then turn out and cut into squares. Preheat the oven to 180C/160C Fan/Gas 4 and grease a 20x30cm/8x12in baking tray. Preheat the oven to 180C/160C Fan/Gas 4 and grease a 20x30cm/8x12in baking tray. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well. Put the butter, sugar and honey in a saucepan and heat, stirring occasionally, until the butter has melted and the sugar has dissolved. Add the oats and nuts, fruit, ginger or coconut, if using, and mix well. Transfer the oat mixture to the tray and spread to about 2cm/¾in thick. Smooth the surface with the back of a spoon. Bake in the oven for 15–20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Leave to cool in the tin, then turn out and cut into squares. Transfer the oat mixture to the tray and spread to about 2cm/¾in thick. Smooth the surface with the back of a spoon. Bake in the oven for 15–20 minutes, until lightly golden around the edges, but still slightly soft in the middle. Leave to cool in the tin, then turn out and cut into squares.
Chocolate cornflake cakes recipe
 Children will enjoy helping to make these ever-popular treats; ask them to stir in the cornflakes, but remind them to go gently so the cornflakes don’t get crushed to a powder. Top them with sprinkles, mini marshmallows or mini eggs, if you wish. Read the recipe tip if you need this recipe to be vegan. 200g/7oz milk or dark chocolate, broken into small pieces70g/2½oz smooth peanut butter2 tbsp golden syrup175g/6oz cornflakes 200g/7oz milk or dark chocolate, broken into small pieces 70g/2½oz smooth peanut butter 2 tbsp golden syrup 175g/6oz cornflakes Method Line a 12-hole muffin tin with paper cases. Place the chocolate and peanut butter in a heatproof bowl. Set this over a pan of gently simmering water (do not let the base of the bowl touch the water) and leave to melt, stirring occasionally, until completely smooth. Stir in the golden syrup and then remove from the heat.Add the cornflakes a handful at a time, stirring well between additions to ensure they’re all coated. Spoon the mixture into the paper cases, piling it up. Chill for 40–60 minutes, or until set. Line a 12-hole muffin tin with paper cases. Line a 12-hole muffin tin with paper cases. Place the chocolate and peanut butter in a heatproof bowl. Set this over a pan of gently simmering water (do not let the base of the bowl touch the water) and leave to melt, stirring occasionally, until completely smooth. Stir in the golden syrup and then remove from the heat. Place the chocolate and peanut butter in a heatproof bowl. Set this over a pan of gently simmering water (do not let the base of the bowl touch the water) and leave to melt, stirring occasionally, until completely smooth. Stir in the golden syrup and then remove from the heat. Add the cornflakes a handful at a time, stirring well between additions to ensure they’re all coated. Add the cornflakes a handful at a time, stirring well between additions to ensure they’re all coated. Spoon the mixture into the paper cases, piling it up. Chill for 40–60 minutes, or until set. Spoon the mixture into the paper cases, piling it up. Chill for 40–60 minutes, or until set. Recipe tips This recipe is suitable for vegans if you use vegan cornflakes and chocolate, which are widely available. Some cornflakes are fortified with an animal derived product making them unsuitable for vegans.