ademchaoua/GeneralTextCorpus huggingface dataset:
Spicy kale with tomato and onion recipe
 2 tbsp olive oil½ onion, peeled, finely sliced1 garlic clove, peeled, finely sliced½ tsp ground cumin½ tsp ground corianderpinch chilli flakes1 tomato, seeds removed, chopped85g/3oz kale, washed, thick stalks removed, roughly sliced, blanched for 2-3 minutes in salted water, drainedsalt and freshly ground black pepper 2 tbsp olive oil ½ onion, peeled, finely sliced 1 garlic clove, peeled, finely sliced ½ tsp ground cumin ½ tsp ground coriander pinch chilli flakes 1 tomato, seeds removed, chopped 85g/3oz kale, washed, thick stalks removed, roughly sliced, blanched for 2-3 minutes in salted water, drained salt and freshly ground black pepper Method Heat the oil in a pan over a medium heat and fry the onion and garlic for 2-3 minutes, to soften.Add the ground cumin, ground coriander and chilli flakes, stir well, and cook for a further 1-2 minutes. Stir in the tomatoes and blanched kale and continue to cook for 2-3 minutes or until heated through. Season, to taste, with salt and freshly ground black pepper. Serve immediately. Heat the oil in a pan over a medium heat and fry the onion and garlic for 2-3 minutes, to soften. Heat the oil in a pan over a medium heat and fry the onion and garlic for 2-3 minutes, to soften. Add the ground cumin, ground coriander and chilli flakes, stir well, and cook for a further 1-2 minutes. Stir in the tomatoes and blanched kale and continue to cook for 2-3 minutes or until heated through. Season, to taste, with salt and freshly ground black pepper. Serve immediately. Add the ground cumin, ground coriander and chilli flakes, stir well, and cook for a further 1-2 minutes. Stir in the tomatoes and blanched kale and continue to cook for 2-3 minutes or until heated through. Season, to taste, with salt and freshly ground black pepper. Serve immediately.
Bruschetta with tomatoes, basil, garlic and olive oil recipe
 4 tbsp olive oil 2 slices ciabatta bread½ tsp sea salt1 clove garlic, peeled and halved 4 tbsp olive oil 2 slices ciabatta bread ½ tsp sea salt 1 clove garlic, peeled and halved 2 tbsp chopped fresh parsley, chopped2 vine tomatoes, de-seeded and chopped1 clove garlic, finely chopped6 basil leaves, torn3 tbsp olive oilsalt and freshly ground black pepper 2 tbsp chopped fresh parsley, chopped 2 vine tomatoes, de-seeded and chopped 1 clove garlic, finely chopped 6 basil leaves, torn 3 tbsp olive oil salt and freshly ground black pepper Method For the toasted bread, drizzle the oil over the ciabatta and sprinkle over the salt. Heat a griddle pan until smoking and chargrill the bread for 2-4 minutes on each side, or until golden-brown and toasted. Remove from the pan and rub each slice of toast with the cut-side of half a garlic clove.For the tomato topping, combine all the ingredients in a bowl and mix well, then season, to taste, with salt and freshly ground black pepper.To serve, pile the tomato mixture on top of the toasted bread. For the toasted bread, drizzle the oil over the ciabatta and sprinkle over the salt. Heat a griddle pan until smoking and chargrill the bread for 2-4 minutes on each side, or until golden-brown and toasted. Remove from the pan and rub each slice of toast with the cut-side of half a garlic clove. For the toasted bread, drizzle the oil over the ciabatta and sprinkle over the salt. Heat a griddle pan until smoking and chargrill the bread for 2-4 minutes on each side, or until golden-brown and toasted. Remove from the pan and rub each slice of toast with the cut-side of half a garlic clove. For the tomato topping, combine all the ingredients in a bowl and mix well, then season, to taste, with salt and freshly ground black pepper. For the tomato topping, combine all the ingredients in a bowl and mix well, then season, to taste, with salt and freshly ground black pepper. To serve, pile the tomato mixture on top of the toasted bread. To serve, pile the tomato mixture on top of the toasted bread.
Poached sea bass with potatoes in a white wine, cream and chive sauce recipe
 1 tbsp olive oil½ large red potato, peeled and cut into cubes100ml/3½fl oz white wine50ml/2fl oz chicken stock1 vine tomato, de-seeded and chopped100ml/3½fl oz double cream1 fillet sea bass, cut into serving piecessalt and freshly ground black pepper2 tbsp chopped fresh chives 1 tbsp olive oil ½ large red potato, peeled and cut into cubes 100ml/3½fl oz white wine 50ml/2fl oz chicken stock 1 vine tomato, de-seeded and chopped 100ml/3½fl oz double cream 1 fillet sea bass, cut into serving pieces salt and freshly ground black pepper 2 tbsp chopped fresh chives Method Heat the oil in a pan and gently fry the potato cubes for 5-7 minutes, until golden-brown. Add the white wine to the pan and boil until the liquid has reduced by half. Pour in the stock, tomato and cream and bring to simmering point. Gently place the fish pieces into the pan and poach for about two minutes, or until cooked through. Season, to taste, with salt and freshly ground black pepper. Gently stir in the chopped chives, taking care not to break up the fish.Pour into a serving bowl and serve. Heat the oil in a pan and gently fry the potato cubes for 5-7 minutes, until golden-brown. Add the white wine to the pan and boil until the liquid has reduced by half. Heat the oil in a pan and gently fry the potato cubes for 5-7 minutes, until golden-brown. Add the white wine to the pan and boil until the liquid has reduced by half. Pour in the stock, tomato and cream and bring to simmering point. Pour in the stock, tomato and cream and bring to simmering point. Gently place the fish pieces into the pan and poach for about two minutes, or until cooked through. Season, to taste, with salt and freshly ground black pepper. Gently stir in the chopped chives, taking care not to break up the fish. Gently place the fish pieces into the pan and poach for about two minutes, or until cooked through. Season, to taste, with salt and freshly ground black pepper. Gently stir in the chopped chives, taking care not to break up the fish. Pour into a serving bowl and serve. Pour into a serving bowl and serve.
Bacon fat roasted vegetables with melted cheese recipe
 Bacon fat and a comforting melty cheese mixture make these roasted winter vegetables something really quite special. Proper comfort food. 4 rashers streaky bacon, smoked or unsmoked 1 sprig rosemary1 banana shallot, halved1 small cauliflower, broken into florets, with leaves 4 Brussels sprouts, trimmed and halved½ small squash, peeled, seeds removed and roughly chopped¼ celeriac, peeled and roughly chopped 4 rashers streaky bacon, smoked or unsmoked 1 sprig rosemary 1 banana shallot, halved 1 small cauliflower, broken into florets, with leaves 4 Brussels sprouts, trimmed and halved ½ small squash, peeled, seeds removed and roughly chopped ¼ celeriac, peeled and roughly chopped 300g/10½ oz Comté, grated2 tsp Dijon mustard 50ml/2fl oz lager3 free-range egg yolks 300g/10½ oz Comté, grated 2 tsp Dijon mustard 50ml/2fl oz lager 3 free-range egg yolks 100g/3½oz croûtonsbunch watercress 100g/3½oz croûtons bunch watercress Method Preheat the oven to 200/180C Fan/Gas 6.Heat a medium frying pan over a medium heat and add the bacon to a pan along with the rosemary. Cook until the bacon crisps and then remove and set aside, reserving the fat from the pan.Place the vegetables onto a baking tray. Pour the bacon fat over the vegetables, season with salt and pepper and roast in the oven for 20 minutes or so until soft. To make the warm Comté cheese mixture, preheat a grill to medium. Mix all the ingredients together in a bowl, spoon into 2 small oven-proof dish and place under a medium grill until bubbling.To serve, scatter some croûtons and the roasted vegetables over the cheese and top with the watercress and crisp bacon. Preheat the oven to 200/180C Fan/Gas 6. Preheat the oven to 200/180C Fan/Gas 6. Heat a medium frying pan over a medium heat and add the bacon to a pan along with the rosemary. Cook until the bacon crisps and then remove and set aside, reserving the fat from the pan. Heat a medium frying pan over a medium heat and add the bacon to a pan along with the rosemary. Cook until the bacon crisps and then remove and set aside, reserving the fat from the pan. Place the vegetables onto a baking tray. Pour the bacon fat over the vegetables, season with salt and pepper and roast in the oven for 20 minutes or so until soft. Place the vegetables onto a baking tray. Pour the bacon fat over the vegetables, season with salt and pepper and roast in the oven for 20 minutes or so until soft. To make the warm Comté cheese mixture, preheat a grill to medium. Mix all the ingredients together in a bowl, spoon into 2 small oven-proof dish and place under a medium grill until bubbling. To make the warm Comté cheese mixture, preheat a grill to medium. Mix all the ingredients together in a bowl, spoon into 2 small oven-proof dish and place under a medium grill until bubbling. To serve, scatter some croûtons and the roasted vegetables over the cheese and top with the watercress and crisp bacon. To serve, scatter some croûtons and the roasted vegetables over the cheese and top with the watercress and crisp bacon.
Sprouts with crispy bacon recipe
 Sprouts with crispy bacon and beautiful garlicky cream will lure in the most stubborn of sprouts haters. 1 kg/2lb 3¼oz Brussels sprouts, trimmed8 rashers cured bacon, cut into lardons250ml/8¾fl oz double cream 2 garlic cloves, crushed salt and freshly ground black pepper 1 kg/2lb 3¼oz Brussels sprouts, trimmed 8 rashers cured bacon, cut into lardons 250ml/8¾fl oz double cream 2 garlic cloves, crushed salt and freshly ground black pepper Method Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled.Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp. Add the cream and crushed garlic to a small pan and bring to the boil. Stir the sprouts into the crisp bacon; then stir in the hot cream. Season with salt and pepper and serve straightaway. Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled. Cook the Brussels sprouts in a saucepan of boiling salted water for 8-10 minutes. Drain and refresh in a bowl of ice and water. Drain again when the sprouts have cooled. Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp. Add the bacon lardons to a non-stick frying pan, and fry over a medium heat until crisp. Add the cream and crushed garlic to a small pan and bring to the boil. Add the cream and crushed garlic to a small pan and bring to the boil. Stir the sprouts into the crisp bacon; then stir in the hot cream. Stir the sprouts into the crisp bacon; then stir in the hot cream. Season with salt and pepper and serve straightaway. Season with salt and pepper and serve straightaway.
Sprouts, bacon and almonds recipe
 This is a great recipe to convince any doubters that sprouts are worth it – halve them and fry in buttery bacon with toasted almonds. 16 rashers smoked streaky bacon40g/1½oz butter1kg/2lb 4oz Brussels sprouts, sliced in half200g/7oz almonds 16 rashers smoked streaky bacon 40g/1½oz butter 1kg/2lb 4oz Brussels sprouts, sliced in half 200g/7oz almonds Method Cut the bacon into pieces the shape of a postage stamp.Melt the butter over a moderate heat in a large frying pan. Cook the bacon until it starts to crisp.Add the sliced sprouts to the bacon and cook for six minutes so that the cut edge starts to brownAdd the almonds to the pan toast for a further two minutes. Serve. Cut the bacon into pieces the shape of a postage stamp. Cut the bacon into pieces the shape of a postage stamp. Melt the butter over a moderate heat in a large frying pan. Cook the bacon until it starts to crisp. Melt the butter over a moderate heat in a large frying pan. Cook the bacon until it starts to crisp. Add the sliced sprouts to the bacon and cook for six minutes so that the cut edge starts to brown Add the sliced sprouts to the bacon and cook for six minutes so that the cut edge starts to brown Add the almonds to the pan toast for a further two minutes. Serve. Add the almonds to the pan toast for a further two minutes. Serve.
Butternut squash risotto recipe
Tip 1: Arborio rice is the classic Italian risotto rice. It is a medium- to long-grain rice that can absorb a lot of liquid as it cooks while retaining a good ‘bite’ when cooked. Use approximately 70g/2½oz per person. Tip 2: The base of any risotto is the ‘soffritto’ (the fried onion and garlic). Do not allow the onion to brown, as it will ruin the flavour of the risotto. This rule applies to the rice, too, because burning the rice affects the texture of the risotto. Tip 3: Stirring the rice as it absorbs the stock helps to release starch which gives risotto its creamy texture. Tip 4: You may not need to use all of the stock - you’re aiming for a dish that’s sloppy rather than dry. As a rough guide, the risotto should absorb up to five times its volume in liquid. Tip 5: You can vary the flavour of your risotto by adding different ingredients. Try substituting the butternut squash and sage with cooked ham and peas. If you’re adding harder vegetables, you might need to pre-cook them first. Tip 6: When you stir in the cheese, you can also add butter and mascarpone to make the risotto extra-impressive and extra-luxurious.
Butternut squash and halloumi recipe
Butternut squash with rosemary and halloumi Trying to eat more vegetarian meals? Halloumi is your new best friend and pairing it with butternut squash and rosemary is a great place to start. 200g/7oz butternut squash, seeds removed and thinly sliced1 tbsp olive oil1 clove garlic, sliced2 tbsp chopped fresh rosemarysalt and freshly ground black pepper100g/3½oz halloumi, sliced into three pieces 200g/7oz butternut squash, seeds removed and thinly sliced 1 tbsp olive oil 1 clove garlic, sliced 2 tbsp chopped fresh rosemary salt and freshly ground black pepper 100g/3½oz halloumi, sliced into three pieces Method For the butternut squash, place the butternut squash, 1 tablespoon of the olive oil, garlic and fresh rosemary into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together.Heat a frying pan over a low heat. Add the butternut squash mixture and fry gently until cooked through.For the halloumi, heat a separate small frying pan over a medium heat. Add the halloumi and fry for two minutes on each side, until golden-brown.Serve the butternut squash on a warm plate with the fried halloumi on top. For the butternut squash, place the butternut squash, 1 tablespoon of the olive oil, garlic and fresh rosemary into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together. For the butternut squash, place the butternut squash, 1 tablespoon of the olive oil, garlic and fresh rosemary into a large bowl, season, to taste, with salt and freshly ground black pepper and mix together. Heat a frying pan over a low heat. Add the butternut squash mixture and fry gently until cooked through. Heat a frying pan over a low heat. Add the butternut squash mixture and fry gently until cooked through. For the halloumi, heat a separate small frying pan over a medium heat. Add the halloumi and fry for two minutes on each side, until golden-brown. For the halloumi, heat a separate small frying pan over a medium heat. Add the halloumi and fry for two minutes on each side, until golden-brown. Serve the butternut squash on a warm plate with the fried halloumi on top. Serve the butternut squash on a warm plate with the fried halloumi on top.
Butternut squash, sage and crème fraîche mash recipe
 Sweet and buttery squash paired with fragrant sage and crème fraîche for a bit of zing. 60g/2½oz butter10 fresh sage leaves, chopped1.5kg/3lb 5oz butternut squash, peeled, seeds removed, cut into 2cm/1in pieceslarge pinch chilli flakes40g/1½oz Parmesan (or a similar vegetarian hard cheese), coarsley grated6 tbsp crème fraîche salt and freshly ground black pepper 60g/2½oz butter 10 fresh sage leaves, chopped 1.5kg/3lb 5oz butternut squash, peeled, seeds removed, cut into 2cm/1in pieces large pinch chilli flakes 40g/1½oz Parmesan (or a similar vegetarian hard cheese), coarsley grated 6 tbsp crème fraîche salt and freshly ground black pepper Method Melt the butter in a wide, heavy-based, lidded pan over a low heat. When the butter is foaming, add the sage and fry one minute.Add the butternut squash pieces and chilli flakes. Cover the pan with a lid and cook for 15-20 minutes, or until the squash is tender, stirring occasionally.Lightly mash the squash, using a fork, then stir in the parmesan and crème fraîche until well combined. Season, to taste, with salt and freshly ground black pepper. Melt the butter in a wide, heavy-based, lidded pan over a low heat. When the butter is foaming, add the sage and fry one minute. Melt the butter in a wide, heavy-based, lidded pan over a low heat. When the butter is foaming, add the sage and fry one minute. Add the butternut squash pieces and chilli flakes. Cover the pan with a lid and cook for 15-20 minutes, or until the squash is tender, stirring occasionally. Add the butternut squash pieces and chilli flakes. Cover the pan with a lid and cook for 15-20 minutes, or until the squash is tender, stirring occasionally. Lightly mash the squash, using a fork, then stir in the parmesan and crème fraîche until well combined. Season, to taste, with salt and freshly ground black pepper. Lightly mash the squash, using a fork, then stir in the parmesan and crème fraîche until well combined. Season, to taste, with salt and freshly ground black pepper.
Butternut squash and lime soup recipe
 This quick, simple recipe makes a big batch of healthy butternut squash soup. It freezes brilliantly too. Perfect with bread for a speedy make-ahead meal. Each serving provides 155kcal, 4g protein, 12g carbohydrate (of which 8.5g sugars), 10g fat (of which 5g saturates), 2.4g fibre and 0.8g salt. 2 tbsp olive oil50g/1¾oz butter200g/7oz onion, finely sliced 900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubessalt and freshly ground black pepper 2 vegetable stock cubes750ml/1¼ pint milk1 lime, juice only 2 tbsp olive oil 50g/1¾oz butter 200g/7oz onion, finely sliced 900g/2lb butternut squash, peeled, seeds removed and cut into 1cm/½in cubes salt and freshly ground black pepper 2 vegetable stock cubes 750ml/1¼ pint milk 1 lime, juice only Method Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes.Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper.Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender.Transfer to a blender and pulse until smooth. Taste, and add more salt and pepper if required. Finish with a little lime juice. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes. Heat the olive oil and the butter in a large saucepan, add the onion, cover and fry gently for 3-4 minutes. Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper. Add the butternut squash and continue to cook for a further 2-3 minutes. Season to taste with salt and freshly ground black pepper. Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender. Add the vegetable stock cubes with 750ml/1¼ pint water and the milk and bring to the boil. Reduce to a simmer and cook for six minutes, or until the butternut squash is tender. Transfer to a blender and pulse until smooth. Transfer to a blender and pulse until smooth. Taste, and add more salt and pepper if required. Finish with a little lime juice. Taste, and add more salt and pepper if required. Finish with a little lime juice.
Thyme-buttered cabbage recipe
 Turn cabbage into a tasty side dish with a generous splash of cream and fresh thyme. 200ml/7fl oz vegetable or chicken stock ¼ green cabbage (such as sweetheart or Savoy), shredded100ml/3½fl oz double cream2 tbsp chopped fresh thyme25g/1oz butter, chopped 200ml/7fl oz vegetable or chicken stock ¼ green cabbage (such as sweetheart or Savoy), shredded 100ml/3½fl oz double cream 2 tbsp chopped fresh thyme 25g/1oz butter, chopped Method Bring the stock to the boil in a saucepan, then add the cabbage. Reduce to a simmer and cook for 5-7 minutes, or until softened, then stir in the cream and thyme. Cook for a further 2-3 minutes, or until the cabbage is completely softened, then stir in the butter. Serve. Bring the stock to the boil in a saucepan, then add the cabbage. Reduce to a simmer and cook for 5-7 minutes, or until softened, then stir in the cream and thyme. Bring the stock to the boil in a saucepan, then add the cabbage. Reduce to a simmer and cook for 5-7 minutes, or until softened, then stir in the cream and thyme. Cook for a further 2-3 minutes, or until the cabbage is completely softened, then stir in the butter. Serve. Cook for a further 2-3 minutes, or until the cabbage is completely softened, then stir in the butter. Serve.
Red onion gravy recipe
 The secret to this onion gravy recipe is the long slow cooking of the onions and the best quality stock you can find. 2 tbsp vegetable oil1 large onion, sliced200ml/7fl oz red wine100ml/3½fl oz beef stock (or vegetable stock for a vegetarian version)1 tsp French mustardsalt and freshly ground black pepper 2 tbsp vegetable oil 1 large onion, sliced 200ml/7fl oz red wine 100ml/3½fl oz beef stock (or vegetable stock for a vegetarian version) 1 tsp French mustard salt and freshly ground black pepper Method Heat the oil in a frying pan and add the onion. Fry on a low heat for 30-45 minutes, stirring occasionally, or until the onion is golden-brown but not burnt. Pour in the wine and stock, reduce the heat and allow to simmer for 20 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. Heat the oil in a frying pan and add the onion. Fry on a low heat for 30-45 minutes, stirring occasionally, or until the onion is golden-brown but not burnt. Heat the oil in a frying pan and add the onion. Fry on a low heat for 30-45 minutes, stirring occasionally, or until the onion is golden-brown but not burnt. Pour in the wine and stock, reduce the heat and allow to simmer for 20 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper. Pour in the wine and stock, reduce the heat and allow to simmer for 20 minutes, or until the liquid has reduced by half. Stir in the mustard and season, to taste, with salt and freshly ground black pepper.