ademchaoua/GeneralTextCorpus huggingface dataset:
Martini dip recipe
 Whip up this gin-drenched cream cheese and olive dip to serve alongside a dirty martini or dry gin cocktail. 60g/2¼oz pitted green olives, roughly chopped20ml/⅔fl oz gin10ml/2 tsp dry vermouth20ml/⅔fl oz olive brine1 tsp olive oilsalt and freshly ground black pepper 60g/2¼oz pitted green olives, roughly chopped 20ml/⅔fl oz gin 10ml/2 tsp dry vermouth 20ml/⅔fl oz olive brine 1 tsp olive oil salt and freshly ground black pepper 200g/7oz cream cheese, softened40g/1½oz garlic and herb cream cheese35g/1¼oz blue cheese, crumbled15ml/1 tbsp gin15ml/1 tbsp olive brine (from a jar of green olives)½ tsp saltfreshly ground black pepper, to taste 200g/7oz cream cheese, softened 40g/1½oz garlic and herb cream cheese 35g/1¼oz blue cheese, crumbled 15ml/1 tbsp gin 15ml/1 tbsp olive brine (from a jar of green olives) ½ tsp salt freshly ground black pepper, to taste Method To make the topping, in a small bowl combine the chopped olives, gin, vermouth, olive brine, olive oil, a pinch of salt and some pepper. Stir well and set aside to marinate at room temperature for 20 minutes.Meanwhile, to make the dip, place the cheeses, gin, olive brine, salt and a generous crack of black pepper in a blender or food processor. Blend until smooth or leave slightly chunky for texture, if preferred. Taste and adjust the seasoning if needed.Spoon the dip into a serving bowl or martini glasses and smooth the top.Just before serving, spoon the gin-soaked olive topping over the dip.Serve with seeded crackers, torn sourdough or crisp martini-pickled vegetables. Perfect with a dirty martini or dry gin cocktail. To make the topping, in a small bowl combine the chopped olives, gin, vermouth, olive brine, olive oil, a pinch of salt and some pepper. Stir well and set aside to marinate at room temperature for 20 minutes. To make the topping, in a small bowl combine the chopped olives, gin, vermouth, olive brine, olive oil, a pinch of salt and some pepper. Stir well and set aside to marinate at room temperature for 20 minutes. Meanwhile, to make the dip, place the cheeses, gin, olive brine, salt and a generous crack of black pepper in a blender or food processor. Blend until smooth or leave slightly chunky for texture, if preferred. Taste and adjust the seasoning if needed. Meanwhile, to make the dip, place the cheeses, gin, olive brine, salt and a generous crack of black pepper in a blender or food processor. Blend until smooth or leave slightly chunky for texture, if preferred. Taste and adjust the seasoning if needed. Spoon the dip into a serving bowl or martini glasses and smooth the top. Spoon the dip into a serving bowl or martini glasses and smooth the top. Just before serving, spoon the gin-soaked olive topping over the dip. Just before serving, spoon the gin-soaked olive topping over the dip. Serve with seeded crackers, torn sourdough or crisp martini-pickled vegetables. Perfect with a dirty martini or dry gin cocktail. Serve with seeded crackers, torn sourdough or crisp martini-pickled vegetables. Perfect with a dirty martini or dry gin cocktail.
Halloumi saganaki recipe
 This is the way to cook halloumi. It is very popular done on a barbecue as a vegetarian burger, but served like this, dusted in semolina, fried in olive oil and drizzled with warm honey, black sesame seeds and oregano, it is one of the best mezzes I know. If you can get kefalotiri cheese, try that; it is very special too. 2-3 tbsp olive oil225g/8oz block halloumi or kefalotiri cheese1 small free-range egg, beaten3 tbsp fine semolina2 tbsp clear honey1 tsp black sesame seeds1 tsp dried oreganofreshly ground black pepper 2-3 tbsp olive oil 225g/8oz block halloumi or kefalotiri cheese 1 small free-range egg, beaten 3 tbsp fine semolina 2 tbsp clear honey 1 tsp black sesame seeds 1 tsp dried oregano freshly ground black pepper Method Heat the olive oil in a non-stick frying pan. Cut the halloumi horizontally through the middle. Dip the halloumi slices in the beaten egg then roll in the semolina. Fry on a medium heat for a couple of minutes on each side until golden-brown.In a separate small pan, warm the honey. Serve the halloumi cut into squares, drizzled with warm honey and sprinkled with sesame seeds, oregano and black pepper. Heat the olive oil in a non-stick frying pan. Heat the olive oil in a non-stick frying pan. Cut the halloumi horizontally through the middle. Dip the halloumi slices in the beaten egg then roll in the semolina. Fry on a medium heat for a couple of minutes on each side until golden-brown. Cut the halloumi horizontally through the middle. Dip the halloumi slices in the beaten egg then roll in the semolina. Fry on a medium heat for a couple of minutes on each side until golden-brown. In a separate small pan, warm the honey. Serve the halloumi cut into squares, drizzled with warm honey and sprinkled with sesame seeds, oregano and black pepper. In a separate small pan, warm the honey. Serve the halloumi cut into squares, drizzled with warm honey and sprinkled with sesame seeds, oregano and black pepper.
South Indian chicken curry recipe
 Good curry depends on a good curry paste. Making your own from scratch will bring out the full fragrance of the spices and make your curry sing. 2.5cm/1in piece cinnamon stick2 cardamom pods2 cloves1 tbsp white poppy seeds2 tbsp coriander seeds2 tbsp chopped fresh coconut flesh 2.5cm/1in piece cinnamon stick 2 cardamom pods 2 cloves 1 tbsp white poppy seeds 2 tbsp coriander seeds 2 tbsp chopped fresh coconut flesh 2.5cm/1in piece fresh ginger, peeled and roughly chopped3 garlic cloves1 tbsp sunflower oil1 onion, finely sliced1 green chilli, sliced2 chicken breasts, skinned and cut into small pieces1 tsp chilli powder½ tsp turmeric1 tsp saltfresh coriander leaves, to garnish 2.5cm/1in piece fresh ginger, peeled and roughly chopped 3 garlic cloves 1 tbsp sunflower oil 1 onion, finely sliced 1 green chilli, sliced 2 chicken breasts, skinned and cut into small pieces 1 tsp chilli powder ½ tsp turmeric 1 tsp salt fresh coriander leaves, to garnish Method First make the masala paste. Grind all the ingredients together in a pestle and mortar, or pulse in a small food processor, until you have a fine paste.For the curry, make a paste by pounding the ginger and garlic cloves in a pestle and mortar or by blending them in a small food processor.Heat the sunflower oil in a lidded pan and fry the onion and chilli until softened. Add the masala paste and the ginger and garlic paste and fry for 2–3 minutes. Add the chicken pieces, chilli powder, turmeric and salt, cover the pan and cook for 5 minutes. Then add about 125ml/4fl oz of water and cook gently until the chicken is tender. Garnish with coriander leaves and serve with rice. First make the masala paste. Grind all the ingredients together in a pestle and mortar, or pulse in a small food processor, until you have a fine paste. First make the masala paste. Grind all the ingredients together in a pestle and mortar, or pulse in a small food processor, until you have a fine paste. For the curry, make a paste by pounding the ginger and garlic cloves in a pestle and mortar or by blending them in a small food processor. For the curry, make a paste by pounding the ginger and garlic cloves in a pestle and mortar or by blending them in a small food processor. Heat the sunflower oil in a lidded pan and fry the onion and chilli until softened. Add the masala paste and the ginger and garlic paste and fry for 2–3 minutes. Heat the sunflower oil in a lidded pan and fry the onion and chilli until softened. Add the masala paste and the ginger and garlic paste and fry for 2–3 minutes. Add the chicken pieces, chilli powder, turmeric and salt, cover the pan and cook for 5 minutes. Then add about 125ml/4fl oz of water and cook gently until the chicken is tender. Add the chicken pieces, chilli powder, turmeric and salt, cover the pan and cook for 5 minutes. Then add about 125ml/4fl oz of water and cook gently until the chicken is tender. Garnish with coriander leaves and serve with rice. Garnish with coriander leaves and serve with rice.
Squash, pepper and cavolo nero in cashew sauce recipe
 This vegan stew supper is quick to throw together on a busy midweek evening. pinch dried chilli flakes 1 garlic clove, crushed1 tsp sweet smoked paprika 4 tbsp vegetable oil pinch dried chilli flakes 1 garlic clove, crushed 1 tsp sweet smoked paprika 4 tbsp vegetable oil 2 tbsp olive oil1 onion, chopped1 red chilli, finely chopped3 garlic cloves, crushed 1 tbsp chopped fresh thyme 1 bay leaf ½ butternut squash, peeled, seeds removed and diced 1 red pepper, seeds removed and diced400g tin chickpeas, drained200g tinned plum tomatoes 150g/5½oz cavolo nero, shredded and blanched100g/3½oz cashew nut butter 1 lime, juice onlysalt and freshly ground black pepper30g/1oz cashew nuts, toasted and chopped, to garnish1 bunch fresh coriander, chopped, to garnish 2 tbsp olive oil 1 onion, chopped 1 red chilli, finely chopped 3 garlic cloves, crushed 1 tbsp chopped fresh thyme 1 bay leaf ½ butternut squash, peeled, seeds removed and diced 1 red pepper, seeds removed and diced 400g tin chickpeas, drained 200g tinned plum tomatoes 150g/5½oz cavolo nero, shredded and blanched 100g/3½oz cashew nut butter 1 lime, juice only salt and freshly ground black pepper 30g/1oz cashew nuts, toasted and chopped, to garnish 1 bunch fresh coriander, chopped, to garnish Method To make the chilli oil, heat all of the ingredients together in a saucepan. Set aside. To make the vegetables, heat the olive oil in a large saucepan and sweat the onion, chilli, garlic, thyme, bay leaf and squash for 10 minutes or until softened. Add the red pepper, chickpeas and then the tomatoes. Simmer for 10 minutes before stirring in the cavolo nero. Mix the cashew butter with 100ml/3½fl oz water in a bowl and stir into the pan. Season with salt and pepper and add the lime juice. Garnish the vegetables with the toasted cashews, chilli oil and coriander and serve. To make the chilli oil, heat all of the ingredients together in a saucepan. Set aside. To make the chilli oil, heat all of the ingredients together in a saucepan. Set aside. To make the vegetables, heat the olive oil in a large saucepan and sweat the onion, chilli, garlic, thyme, bay leaf and squash for 10 minutes or until softened. Add the red pepper, chickpeas and then the tomatoes. Simmer for 10 minutes before stirring in the cavolo nero. To make the vegetables, heat the olive oil in a large saucepan and sweat the onion, chilli, garlic, thyme, bay leaf and squash for 10 minutes or until softened. Add the red pepper, chickpeas and then the tomatoes. Simmer for 10 minutes before stirring in the cavolo nero. Mix the cashew butter with 100ml/3½fl oz water in a bowl and stir into the pan. Season with salt and pepper and add the lime juice. Mix the cashew butter with 100ml/3½fl oz water in a bowl and stir into the pan. Season with salt and pepper and add the lime juice. Garnish the vegetables with the toasted cashews, chilli oil and coriander and serve. Garnish the vegetables with the toasted cashews, chilli oil and coriander and serve.
Spicy mussels with chorizo and cider recipe
 These salty mussels and rich, spicy sauce get a fresh boost from the parsley. Serve with sourdough for a hearty meal. 100g/3½oz chorizo, ideally Irish, roughly chopped1 tbsp butter1 large shallot, finely chopped3 garlic cloves, thinly sliced½ tsp dried chilli flakes200ml/7fl oz Irish cider (or alternative)1.5kg/3lb 5oz mussels, scrubbed and debearded100ml/3½fl oz double cream handful flatleaf parsley, roughly choppedsea salt and freshly ground black pepper4 sourdough bread slices, to serve 100g/3½oz chorizo, ideally Irish, roughly chopped 1 tbsp butter 1 large shallot, finely chopped 3 garlic cloves, thinly sliced ½ tsp dried chilli flakes 200ml/7fl oz Irish cider (or alternative) 1.5kg/3lb 5oz mussels, scrubbed and debearded 100ml/3½fl oz double cream handful flatleaf parsley, roughly chopped sea salt and freshly ground black pepper 4 sourdough bread slices, to serve Method Place a large saucepan over a medium heat and fry the chorizo until golden. Add the butter, shallot, garlic and chilli and fry for 2–3 minutes, until the shallot is tender. Pour in the cider and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels to the cider, cover with a lid and allow to steam for 4 minutes, or until open, shaking once or twice during cooking. Remove from the heat and discard any mussels that remain closed. Stir in the cream and parsley, then season with salt and pepper.Serve with sourdough to mop up the sauce. Place a large saucepan over a medium heat and fry the chorizo until golden. Add the butter, shallot, garlic and chilli and fry for 2–3 minutes, until the shallot is tender. Pour in the cider and bring to the boil. Place a large saucepan over a medium heat and fry the chorizo until golden. Add the butter, shallot, garlic and chilli and fry for 2–3 minutes, until the shallot is tender. Pour in the cider and bring to the boil. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels to the cider, cover with a lid and allow to steam for 4 minutes, or until open, shaking once or twice during cooking. Discard any mussels with broken shells and any that refuse to close when tapped. Add the mussels to the cider, cover with a lid and allow to steam for 4 minutes, or until open, shaking once or twice during cooking. Remove from the heat and discard any mussels that remain closed. Stir in the cream and parsley, then season with salt and pepper. Remove from the heat and discard any mussels that remain closed. Stir in the cream and parsley, then season with salt and pepper. Serve with sourdough to mop up the sauce. Serve with sourdough to mop up the sauce.
Moules marinière with crusty bread recipe
 1kg/2lb 3oz fresh live mussels 2 tbsp olive oil1 onion, finely chopped 2 garlic cloves, chopped 150ml/5¼fl oz white wine2 sprigs thyme150ml/5¼fl oz double creamsmall bunch flatleaf parsley, chopped crusty bread, to serve 1kg/2lb 3oz fresh live mussels 2 tbsp olive oil 1 onion, finely chopped 2 garlic cloves, chopped 150ml/5¼fl oz white wine 2 sprigs thyme 150ml/5¼fl oz double cream small bunch flatleaf parsley, chopped crusty bread, to serve Method Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away the 'beards', the seaweed-like stringy threads. Discard any broken mussels along with the 'beards', and any mussels that don't close tightly when you tap them. Heat the olive oil in a heavy pan with a tight-fitting lid. Add the onions and garlic and cook over a medium heat until softened, but not coloured.Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low. Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed.Add the double cream and cook for a further minute.Scatter with the chopped parsley and serve straightaway with crusty bread. Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away the 'beards', the seaweed-like stringy threads. Discard any broken mussels along with the 'beards', and any mussels that don't close tightly when you tap them. Clean the mussels by thoroughly scrubbing them under plenty of running water, pulling away the 'beards', the seaweed-like stringy threads. Discard any broken mussels along with the 'beards', and any mussels that don't close tightly when you tap them. Heat the olive oil in a heavy pan with a tight-fitting lid. Add the onions and garlic and cook over a medium heat until softened, but not coloured. Heat the olive oil in a heavy pan with a tight-fitting lid. Add the onions and garlic and cook over a medium heat until softened, but not coloured. Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low. Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to the pan. Turn the heat down to low. Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed. Put the lid on the pan and allow the mussels to steam. Cook for about 4-5 minutes, lifting the lid from time to time to check - you will know they are cooked when the shells have opened. Discard any mussels that remain closed. Add the double cream and cook for a further minute. Add the double cream and cook for a further minute. Scatter with the chopped parsley and serve straightaway with crusty bread. Scatter with the chopped parsley and serve straightaway with crusty bread.
Refried beans recipe
 A staple of the Tex-mex cooking, these easy beans can be used in quesadillas, tacos, salads or burritos. 500g/1lb 2oz dried black beans or pinto beans1.2 litres/2 pints water2 tbsp olive oilknob of butter1 medium onion, chopped250g/9oz smoked streaky bacon, finely chopped 500g/1lb 2oz dried black beans or pinto beans 1.2 litres/2 pints water 2 tbsp olive oil knob of butter 1 medium onion, chopped 250g/9oz smoked streaky bacon, finely chopped Method Soak the beans overnight in plenty of water. Bring the beans to the boil in 1.2 litres/2 pints of water and boil until tender. Reserve the cooking water.In a large frying pan, heat the oil and butter and sweat the onion until softened. Fry the bacon until cooked.Mash the beans as fine as you like, then mix them with the bacon and onion mixture. Add some of the reserved cooking water to the beans to give you the same consistency as double cream. Serve. Soak the beans overnight in plenty of water. Soak the beans overnight in plenty of water. Bring the beans to the boil in 1.2 litres/2 pints of water and boil until tender. Reserve the cooking water. Bring the beans to the boil in 1.2 litres/2 pints of water and boil until tender. Reserve the cooking water. In a large frying pan, heat the oil and butter and sweat the onion until softened. In a large frying pan, heat the oil and butter and sweat the onion until softened. Fry the bacon until cooked. Fry the bacon until cooked. Mash the beans as fine as you like, then mix them with the bacon and onion mixture. Mash the beans as fine as you like, then mix them with the bacon and onion mixture. Add some of the reserved cooking water to the beans to give you the same consistency as double cream. Serve. Add some of the reserved cooking water to the beans to give you the same consistency as double cream. Serve.
Healthy homemade hummus recipe
 Quicker than popping to the shops, have a go at making hummus from scratch this school holiday. 400g tin chickpeas, drained and rinsed2 tbsp full-fat Greek-style yoghurt 1 tbsp tahini½ tsp garlic paste (from a jar)40g/1½oz pine nuts, toastedpinch sumac1–2 carrots, peeled and cut into sticks½ cucumber, cut into sticks 400g tin chickpeas, drained and rinsed 2 tbsp full-fat Greek-style yoghurt 1 tbsp tahini ½ tsp garlic paste (from a jar) 40g/1½oz pine nuts, toasted pinch sumac 1–2 carrots, peeled and cut into sticks ½ cucumber, cut into sticks Method To make the hummus, add half the chickpeas to a bowl with the yoghurt, tahini and garlic paste. Either use a stick blender to blitz to a smooth puree, or mash everything together with a fork to break down the chickpeas as much as possible.Add the remaining whole chickpeas to the pureed mixture, and stir well to combine. Garnish with the pine nuts and sumac and serve with the carrot and cucumber sticks. To make the hummus, add half the chickpeas to a bowl with the yoghurt, tahini and garlic paste. To make the hummus, add half the chickpeas to a bowl with the yoghurt, tahini and garlic paste. Either use a stick blender to blitz to a smooth puree, or mash everything together with a fork to break down the chickpeas as much as possible. Either use a stick blender to blitz to a smooth puree, or mash everything together with a fork to break down the chickpeas as much as possible. Add the remaining whole chickpeas to the pureed mixture, and stir well to combine. Add the remaining whole chickpeas to the pureed mixture, and stir well to combine. Garnish with the pine nuts and sumac and serve with the carrot and cucumber sticks. Garnish with the pine nuts and sumac and serve with the carrot and cucumber sticks.
Vegan ‘chopped liver’ recipe
 Use black salt and tofu to give an egg-like taste and texture to this dish of mushrooms cooked in broth and blended to resemble liver pâté. Serve on bread or crackers. 1 tbsp olive oil ½ onion, chopped 2 garlic cloves, chopped 100ml/3½fl oz vegetable stock 500g/1lb 2oz chestnut mushrooms 40g/1½oz shelled walnuts 1 tsp balsamic vinegar 300g/10½oz block firm tofu, chopped ½ tsp ground turmeric 1 tsp black salt 1 tsp vegan mayo salt and freshly ground black pepper, to bread or crackers, to serve 1 tbsp olive oil ½ onion, chopped 2 garlic cloves, chopped 100ml/3½fl oz vegetable stock 500g/1lb 2oz chestnut mushrooms 40g/1½oz shelled walnuts 1 tsp balsamic vinegar 300g/10½oz block firm tofu, chopped ½ tsp ground turmeric 1 tsp black salt 1 tsp vegan mayo salt and freshly ground black pepper, to bread or crackers, to serve Method Heat the olive oil in a large pan, add the onion and garlic and cook to soften. Add the vegetable stock and cook until the liquid evaporates. Add the chestnut mushrooms and fry until cooked. Remove from the heat and tip the mixture into a food processor with the walnuts and balsamic. Season with salt and freshly ground black pepper and blend – you don’t want to overdo it with the blender at this point, but make sure it’s a smooth-ish consistency. Combine the tofu, turmeric, black salt and vegan mayo in a bowl and mix together. Stir the tofu mixture into the blended mushrooms and mix to combine. Transfer to a serving bowl and serve with bread and/or crackers of your choice . Heat the olive oil in a large pan, add the onion and garlic and cook to soften. Add the vegetable stock and cook until the liquid evaporates. Heat the olive oil in a large pan, add the onion and garlic and cook to soften. Add the vegetable stock and cook until the liquid evaporates. Add the chestnut mushrooms and fry until cooked. Add the chestnut mushrooms and fry until cooked. Remove from the heat and tip the mixture into a food processor with the walnuts and balsamic. Season with salt and freshly ground black pepper and blend – you don’t want to overdo it with the blender at this point, but make sure it’s a smooth-ish consistency. Remove from the heat and tip the mixture into a food processor with the walnuts and balsamic. Season with salt and freshly ground black pepper and blend – you don’t want to overdo it with the blender at this point, but make sure it’s a smooth-ish consistency. Combine the tofu, turmeric, black salt and vegan mayo in a bowl and mix together. Combine the tofu, turmeric, black salt and vegan mayo in a bowl and mix together. Stir the tofu mixture into the blended mushrooms and mix to combine. Stir the tofu mixture into the blended mushrooms and mix to combine. Transfer to a serving bowl and serve with bread and/or crackers of your choice . Transfer to a serving bowl and serve with bread and/or crackers of your choice . Recipe tips You can use any mushroom in place of chestnut mushrooms – however chestnut mushrooms give a nice meaty flavour.