ademchaoua/GeneralTextCorpus huggingface dataset:
Rum-flavoured pineapple upside-down cake recipe
 This tropical pineapple upside-down cake recipe doesn't feel retro, and who cares when it's loaded with tasty rum. 1 large can pineapple rings (8 rings), drained2 free-range eggs 125g/4½oz caster sugar150g/5¼oz plain flour2 tsp baking powder 2 tsp vanilla sugar (make your own by placing a split vanilla pod in some caster sugar)50g/1¾oz butter, melted ½ lemon, zest only 75ml/2½fl oz milk 3 tbsp good-quality dark rum 1 large can pineapple rings (8 rings), drained 2 free-range eggs 125g/4½oz caster sugar 150g/5¼oz plain flour 2 tsp baking powder 2 tsp vanilla sugar (make your own by placing a split vanilla pod in some caster sugar) 50g/1¾oz butter, melted ½ lemon, zest only 75ml/2½fl oz milk 3 tbsp good-quality dark rum Method Preheat the oven to 175C/350F/Gas 3.Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings (cut the pineapple rings in half to line the sides).In a bowl, whisk together the eggs and sugar until frothy.In another bowl, mix the flour, baking powder and vanilla sugar together until well combined.Add the dry ingredients to the egg and sugar mixture and stir to combine.Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine.Pour the mixture into the ovenproof dish over the pineapples. Bake in the oven for 40-50 minutes until risen and golden brown and a skewer inserted comes out clean.Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve. Preheat the oven to 175C/350F/Gas 3. Preheat the oven to 175C/350F/Gas 3. Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings (cut the pineapple rings in half to line the sides). Line the bottom and the sides of a large ovenproof dish or cake tin with the pineapple rings (cut the pineapple rings in half to line the sides). In a bowl, whisk together the eggs and sugar until frothy. In a bowl, whisk together the eggs and sugar until frothy. In another bowl, mix the flour, baking powder and vanilla sugar together until well combined. In another bowl, mix the flour, baking powder and vanilla sugar together until well combined. Add the dry ingredients to the egg and sugar mixture and stir to combine. Add the dry ingredients to the egg and sugar mixture and stir to combine. Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine. Add the melted butter, the lemon zest, milk and dark rum to the mixture. Stir to combine. Pour the mixture into the ovenproof dish over the pineapples. Bake in the oven for 40-50 minutes until risen and golden brown and a skewer inserted comes out clean. Pour the mixture into the ovenproof dish over the pineapples. Bake in the oven for 40-50 minutes until risen and golden brown and a skewer inserted comes out clean. Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve. Leave the cake to cool on a wire rack. When it is cooled, cut into slices to serve.
Classic Victoria sponge cake recipe
 Bake James Martin's classic Victoria sponge cake, best served with a proper cup of tea. Equipment and preparation: You’ll need 2 x 20cm/8in sandwich tins, greased and lined. oil, for greasing200g/7oz butter200g/7oz caster sugar½ tsp vanilla essence4 free-range eggs200g/7oz self-raising flour, sifted½ jar raspberry jam175ml/6fl oz double cream, whipped250g/9oz raspberries2-3 tbsp icing sugar oil, for greasing 200g/7oz butter 200g/7oz caster sugar ½ tsp vanilla essence 4 free-range eggs 200g/7oz self-raising flour, sifted ½ jar raspberry jam 175ml/6fl oz double cream, whipped 250g/9oz raspberries 2-3 tbsp icing sugar Method Preheat the oven to 190C/350F/Gas 5. Grease and line 2 x 20cm/8in sandwich tins.Mix the butter, sugar and vanilla essence in a bowl or food processor until well combined. Slowly beat in the eggs one by one. Fold in the sifted flour and carefully pour the mixture into the prepared tins. Bake for 20-25 minutes until golden-brown. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready.Turn the cake out onto a wire rack and set aside to cool. Spread one cake with the raspberry jam, followed by a layer of whipped cream. Cover with the raspberries and place the other cake on top.To serve, dust with icing sugar and cut the cake into slices. Preheat the oven to 190C/350F/Gas 5. Grease and line 2 x 20cm/8in sandwich tins. Preheat the oven to 190C/350F/Gas 5. Grease and line 2 x 20cm/8in sandwich tins. Mix the butter, sugar and vanilla essence in a bowl or food processor until well combined. Mix the butter, sugar and vanilla essence in a bowl or food processor until well combined. Slowly beat in the eggs one by one. Fold in the sifted flour and carefully pour the mixture into the prepared tins. Slowly beat in the eggs one by one. Fold in the sifted flour and carefully pour the mixture into the prepared tins. Bake for 20-25 minutes until golden-brown. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. Bake for 20-25 minutes until golden-brown. Test by pushing a skewer into the centre of the cake. If the skewer comes out clean the cake is ready. Turn the cake out onto a wire rack and set aside to cool. Turn the cake out onto a wire rack and set aside to cool. Spread one cake with the raspberry jam, followed by a layer of whipped cream. Cover with the raspberries and place the other cake on top. Spread one cake with the raspberry jam, followed by a layer of whipped cream. Cover with the raspberries and place the other cake on top. To serve, dust with icing sugar and cut the cake into slices. To serve, dust with icing sugar and cut the cake into slices.
Victoria sponge with fresh cream and jam recipe
 Nigel Slater took actress Tamsin Greig down memory lane with this classic Victoria sponge, filled with jam and cream. 220g/8oz caster sugar220g/8oz butter, plus extra for greasing4 free-range eggs, beaten220g/8oz self-raising flour1 tsp vanilla extract4 tbsp strawberry or raspberry jam600ml/1 pint 2fl oz double cream, whippedicing sugar, to dust 220g/8oz caster sugar 220g/8oz butter, plus extra for greasing 4 free-range eggs, beaten 220g/8oz self-raising flour 1 tsp vanilla extract 4 tbsp strawberry or raspberry jam 600ml/1 pint 2fl oz double cream, whipped icing sugar, to dust Method Preheat the oven to 190C/375F/Gas 5.Grease and line two 23cm/9in cake tins. Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the eggs, alternating with a tablespoon of flour. Gently fold in the rest of the flour and vanilla extract, then divide equally between the two cake tins.Bake in the oven for 25-30 minutes, or until cooked through and lightly golden. Remove from the oven and turn out onto a wire rack to cool.When cool, spread one cake with jam and whipped double cream, then place the other cake on top. Dust with icing sugar and serve in slices. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Grease and line two 23cm/9in cake tins. Grease and line two 23cm/9in cake tins. Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the eggs, alternating with a tablespoon of flour. Gently fold in the rest of the flour and vanilla extract, then divide equally between the two cake tins. Beat the sugar and butter together in a bowl until pale and creamy, then gradually add the eggs, alternating with a tablespoon of flour. Gently fold in the rest of the flour and vanilla extract, then divide equally between the two cake tins. Bake in the oven for 25-30 minutes, or until cooked through and lightly golden. Remove from the oven and turn out onto a wire rack to cool. Bake in the oven for 25-30 minutes, or until cooked through and lightly golden. Remove from the oven and turn out onto a wire rack to cool. When cool, spread one cake with jam and whipped double cream, then place the other cake on top. Dust with icing sugar and serve in slices. When cool, spread one cake with jam and whipped double cream, then place the other cake on top. Dust with icing sugar and serve in slices.
Miso-marinated beef skewers with grilled veggies recipe
Miso-marinated beef skewers with grilled vegetables and soy beef broth This is umami to the max – miso, soy and beef all combine in a wonderfully savoury flavour sensation. 100g/3½oz miso 2 tbsp mirin 2 tbsp sake ½ tbsp ground black pepper 2 garlic cloves, minced1 tsp minced fresh root ginger ½ tsp sugar 500g/1lb 2oz thick-cut sirloin steak, cut into cubes 100g/3½oz miso 2 tbsp mirin 2 tbsp sake ½ tbsp ground black pepper 2 garlic cloves, minced 1 tsp minced fresh root ginger ½ tsp sugar 500g/1lb 2oz thick-cut sirloin steak, cut into cubes 6 baby corn 8 purple broccoli spears 4 shiitake mushrooms ¼ red cabbage, sliced into pieces handful kale, stalks removed and chopped 6 baby corn 8 purple broccoli spears 4 shiitake mushrooms ¼ red cabbage, sliced into pieces handful kale, stalks removed and chopped 300ml/10fl oz beef stock soy sauce, to taste 2cm/1in fresh root ginger, peeled and sliced1 garlic clove, slicedmirin, to taste 20g/¾oz sesame seeds 300ml/10fl oz beef stock soy sauce, to taste 2cm/1in fresh root ginger, peeled and sliced 1 garlic clove, sliced mirin, to taste 20g/¾oz sesame seeds salt and freshly ground black pepper salt and freshly ground black pepper Method To make the beef, mix all of the ingredients, except the steak, in a large bowl. Add the steak to the bowl and marinate in the miso mixture for 30 minutes–1 hour. Thread onto metal skewers and chargrill for few minutes on all sides until rare. Set aside to rest. To make the grilled vegetables, chargrill all of the vegetables until just cooked. Keep warm. To make the broth, place all of the ingredients in a saucepan and heat everything together. Season with salt and pepper, if preferred. To serve, put the grilled veggies in a serving bowl. Pour over some broth and serve two skewers on top. Season with the togarashi and sesame seeds. To make the beef, mix all of the ingredients, except the steak, in a large bowl. Add the steak to the bowl and marinate in the miso mixture for 30 minutes–1 hour. Thread onto metal skewers and chargrill for few minutes on all sides until rare. Set aside to rest. To make the beef, mix all of the ingredients, except the steak, in a large bowl. Add the steak to the bowl and marinate in the miso mixture for 30 minutes–1 hour. Thread onto metal skewers and chargrill for few minutes on all sides until rare. Set aside to rest. To make the grilled vegetables, chargrill all of the vegetables until just cooked. Keep warm. To make the grilled vegetables, chargrill all of the vegetables until just cooked. Keep warm. To make the broth, place all of the ingredients in a saucepan and heat everything together. Season with salt and pepper, if preferred. To make the broth, place all of the ingredients in a saucepan and heat everything together. Season with salt and pepper, if preferred. To serve, put the grilled veggies in a serving bowl. Pour over some broth and serve two skewers on top. Season with the togarashi and sesame seeds. To serve, put the grilled veggies in a serving bowl. Pour over some broth and serve two skewers on top. Season with the togarashi and sesame seeds.
Quick spiced lamb biryani recipe
 You can certainly spend a lot longer making a biryani, but this is a great quick version for two. 2 tbsp vegetable oil½ onion, finely chopped½ tsp turmeric5 whole cardamom pods1 tsp cumin seeds½ tsp chilli flakes½ tsp ground cinnamon1 bay leaf300g/10½oz basmati rice, rinsed½ vegetable stock cube400ml/14fl oz boiling water200g/7oz lamb fillet, cubed1 handful fresh coriander leaves, to garnish 2 tbsp vegetable oil ½ onion, finely chopped ½ tsp turmeric 5 whole cardamom pods 1 tsp cumin seeds ½ tsp chilli flakes ½ tsp ground cinnamon 1 bay leaf 300g/10½oz basmati rice, rinsed ½ vegetable stock cube 400ml/14fl oz boiling water 200g/7oz lamb fillet, cubed 1 handful fresh coriander leaves, to garnish Method Heat one tablespoon of the oil in a pan and gently fry the onion for 3-4 minutes, until softened. Add the spices and bay leaf and fry for another 1-2 minutes. Stir in the rice, coating with the oil and spices.In a small bowl, dissolve the stock cube in the boiling water and pour into the pan with the rice. Stir once, cover with a lid and bring to a gentle simmer. Heat the remaining oil in another pan and fry the lamb chunks for 1-2 minutes, or until golden-brown. Add to the rice, turn the heat down to low and cook, covered, for 10-12 minutes, until the rice is tender. Pile the rice into a serving bowl and garnish with the coriander leaves. Heat one tablespoon of the oil in a pan and gently fry the onion for 3-4 minutes, until softened. Add the spices and bay leaf and fry for another 1-2 minutes. Stir in the rice, coating with the oil and spices. Heat one tablespoon of the oil in a pan and gently fry the onion for 3-4 minutes, until softened. Add the spices and bay leaf and fry for another 1-2 minutes. Stir in the rice, coating with the oil and spices. In a small bowl, dissolve the stock cube in the boiling water and pour into the pan with the rice. Stir once, cover with a lid and bring to a gentle simmer. In a small bowl, dissolve the stock cube in the boiling water and pour into the pan with the rice. Stir once, cover with a lid and bring to a gentle simmer. Heat the remaining oil in another pan and fry the lamb chunks for 1-2 minutes, or until golden-brown. Add to the rice, turn the heat down to low and cook, covered, for 10-12 minutes, until the rice is tender. Heat the remaining oil in another pan and fry the lamb chunks for 1-2 minutes, or until golden-brown. Add to the rice, turn the heat down to low and cook, covered, for 10-12 minutes, until the rice is tender. Pile the rice into a serving bowl and garnish with the coriander leaves. Pile the rice into a serving bowl and garnish with the coriander leaves.
Chicken curry recipe
 This is the simplest curry you will ever make – it can be left to simmer for 30 minutes while you potter around the kitchen. It can be made as mild or as spicy as you desire. 100ml/3½fl oz neutral oil, such as vegetable 3 tbsp garlic paste2 tbsp ginger paste3 onions, finely sliced2 tbsp salt3 tomatoes, finely chopped4 tbsp garam masala½ tsp ground turmeric1 tbsp chilli powder (optional) 2kg/4lb 8oz boneless chicken thighs, skin removed and cut into pieceschopped fresh coriander, to garnish freshly cooked rice and/or warmed naans, to serve 100ml/3½fl oz neutral oil, such as vegetable 3 tbsp garlic paste 2 tbsp ginger paste 3 onions, finely sliced 2 tbsp salt 3 tomatoes, finely chopped 4 tbsp garam masala ½ tsp ground turmeric 1 tbsp chilli powder (optional) 2kg/4lb 8oz boneless chicken thighs, skin removed and cut into pieces chopped fresh coriander, to garnish freshly cooked rice and/or warmed naans, to serve Method Heat the oil in a large saucepan over a high heat. Add the garlic and ginger pastes and cook through for a few minutes. Add the onion and salt and cook until golden brown and soft. If the onions start to catch, add a splash of water. Add the tomatoes and cook until the tomatoes have really broken down. Add the garam masala, turmeric and chilli powder, if using, and cook for a few minutes. Add the chicken and cook over a high heat for 5 minutes. Reduce the heat, add a splash of water, cover with a lid and leave to cook for 30 minutes. Garnish the curry with coriander and serve with rice, naans or both. Heat the oil in a large saucepan over a high heat. Add the garlic and ginger pastes and cook through for a few minutes. Heat the oil in a large saucepan over a high heat. Add the garlic and ginger pastes and cook through for a few minutes. Add the onion and salt and cook until golden brown and soft. If the onions start to catch, add a splash of water. Add the onion and salt and cook until golden brown and soft. If the onions start to catch, add a splash of water. Add the tomatoes and cook until the tomatoes have really broken down. Add the garam masala, turmeric and chilli powder, if using, and cook for a few minutes. Add the tomatoes and cook until the tomatoes have really broken down. Add the garam masala, turmeric and chilli powder, if using, and cook for a few minutes. Add the chicken and cook over a high heat for 5 minutes. Reduce the heat, add a splash of water, cover with a lid and leave to cook for 30 minutes. Add the chicken and cook over a high heat for 5 minutes. Reduce the heat, add a splash of water, cover with a lid and leave to cook for 30 minutes. Garnish the curry with coriander and serve with rice, naans or both. Garnish the curry with coriander and serve with rice, naans or both. Recipe tips If you want a curry with spice but much milder, add paprika instead of chilli powder.
Leftover chicken pie recipe
 Wondering what to do with the leftover chicken from your Sunday lunch? This pie-for-one is a winner, with its creamy, mustardy chicken and leek filling. You'll need a small oven dish, suitable for an individual pie for one. 2 tbsp vegetable oil½ leek, sliced½ tsp plain flour150ml/5½fl oz full-fat milkhandful shredded roast chicken1 tsp Dijon mustardsmall handful grated cheddar puff pastry (a rolled out rectangle big enough to fit your individual-portion pie dish)1 egg, beatensea salt and freshly ground black pepper 2 tbsp vegetable oil ½ leek, sliced ½ tsp plain flour 150ml/5½fl oz full-fat milk handful shredded roast chicken 1 tsp Dijon mustard small handful grated cheddar puff pastry (a rolled out rectangle big enough to fit your individual-portion pie dish) 1 egg, beaten sea salt and freshly ground black pepper Method Pre-heat the oven to 200C/180C Fan/Gas 6.Add the oil to a large frying pan over a medium heat. Once hot, fry the leeks until softened. Season with salt and pepper and sprinkle over the flour. Cook for a further minute, stirring constantly. Slowly pour in the milk, constantly stirring until the sauce begins to thicken. Add the shredded chicken, Dijon and grated cheddar. Spoon into a individual-sized oven-proof dish, top with the puff pastry and brush with egg. Bake in oven for 25–30 minutes until golden. Enjoy! Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. Add the oil to a large frying pan over a medium heat. Once hot, fry the leeks until softened. Season with salt and pepper and sprinkle over the flour. Cook for a further minute, stirring constantly. Add the oil to a large frying pan over a medium heat. Once hot, fry the leeks until softened. Season with salt and pepper and sprinkle over the flour. Cook for a further minute, stirring constantly. Slowly pour in the milk, constantly stirring until the sauce begins to thicken. Add the shredded chicken, Dijon and grated cheddar. Slowly pour in the milk, constantly stirring until the sauce begins to thicken. Add the shredded chicken, Dijon and grated cheddar. Spoon into a individual-sized oven-proof dish, top with the puff pastry and brush with egg. Bake in oven for 25–30 minutes until golden. Enjoy! Spoon into a individual-sized oven-proof dish, top with the puff pastry and brush with egg. Bake in oven for 25–30 minutes until golden. Enjoy!
Sweetcorn and coconut soup with sesame chicken recipe
 A store cupboard wonder! This is a creamy sweetcorn soup with a difference. Fried sesame chicken on top of a smooth, coconutty broth is just what you need on a chilly evening. 340g/12oz tin sweetcorn, drained½ x 400ml/14fl oz can coconut milk, shaken1 garlic clove, finely sliced200ml/7fl oz hot chicken stock, made with 1 chicken stock cube6 chicken breast mini fillets1 tbsp sesame oil1½ tbsp sesame seeds½ red chilli, very finely sliced, to servefresh coriander leaves, to servesalt and freshly ground black pepper 340g/12oz tin sweetcorn, drained ½ x 400ml/14fl oz can coconut milk, shaken 1 garlic clove, finely sliced 200ml/7fl oz hot chicken stock, made with 1 chicken stock cube 6 chicken breast mini fillets 1 tbsp sesame oil 1½ tbsp sesame seeds ½ red chilli, very finely sliced, to serve fresh coriander leaves, to serve salt and freshly ground black pepper Method Put the sweetcorn, coconut milk and garlic into a jug and blend with a stick blender until as smooth as possible (you can also do this in a food processor or blender.) Pass through a sieve into a medium saucepan. Add the stock and bring to a gentle simmer, stirring.Toss the chicken with the sesame oil, seeds, plus a little salt and black pepper. Heat a large, non-stick frying pan and fry the chicken for 3–4 minutes on each side, or until golden-brown and cooked through. Ladle the soup into two warmed bowls and top with the fried chicken. Scatter over the red chilli and coriander. Put the sweetcorn, coconut milk and garlic into a jug and blend with a stick blender until as smooth as possible (you can also do this in a food processor or blender.) Pass through a sieve into a medium saucepan. Add the stock and bring to a gentle simmer, stirring. Put the sweetcorn, coconut milk and garlic into a jug and blend with a stick blender until as smooth as possible (you can also do this in a food processor or blender.) Pass through a sieve into a medium saucepan. Add the stock and bring to a gentle simmer, stirring. Toss the chicken with the sesame oil, seeds, plus a little salt and black pepper. Heat a large, non-stick frying pan and fry the chicken for 3–4 minutes on each side, or until golden-brown and cooked through. Toss the chicken with the sesame oil, seeds, plus a little salt and black pepper. Heat a large, non-stick frying pan and fry the chicken for 3–4 minutes on each side, or until golden-brown and cooked through. Ladle the soup into two warmed bowls and top with the fried chicken. Scatter over the red chilli and coriander. Ladle the soup into two warmed bowls and top with the fried chicken. Scatter over the red chilli and coriander.