ademchaoua/GeneralTextCorpus huggingface dataset:
Scented jasmine rice recipe
 350g/12oz jasmine rice, rinsed until the water runs clear600ml/1 pint boiling water2 spring onions, chopped1 small handful fresh coriander, roughly choppeddash light soy saucedash toasted sesame oil 350g/12oz jasmine rice, rinsed until the water runs clear 600ml/1 pint boiling water 2 spring onions, chopped 1 small handful fresh coriander, roughly chopped dash light soy sauce dash toasted sesame oil Method Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil, then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15-20 minutes, or until all of the liquid has been absorbed and the rice is cooked al dente. Uncover the pan and remove from the heat. Fluff up the rice grains with a fork, stir in the remaining ingredients and serve immediately. Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil, then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15-20 minutes, or until all of the liquid has been absorbed and the rice is cooked al dente. Place the rice into a heavy-based saucepan and add the boiling water. Bring to the boil, then cover with a tight-fitting lid and reduce to a low heat. Simmer for 15-20 minutes, or until all of the liquid has been absorbed and the rice is cooked al dente. Uncover the pan and remove from the heat. Fluff up the rice grains with a fork, stir in the remaining ingredients and serve immediately. Uncover the pan and remove from the heat. Fluff up the rice grains with a fork, stir in the remaining ingredients and serve immediately.
Tapenade recipe
 Classic Mediterranean ingredients, olives, capers and anchovies, are combined to make this flavoursome dip. Choose whether you prefer a rough or smooth textured finish and serve with bread and crudité for dipping. 1 garlic clove, crushed1 lemon, juice only3 tbsp capers, chopped6 anchovy fillets, chopped250g/9oz black olives, pittedsmall bunch fresh parsley, choppedsalt and freshly ground black pepper2-4 tbsp extra virgin olive oil 1 garlic clove, crushed 1 lemon, juice only 3 tbsp capers, chopped 6 anchovy fillets, chopped 250g/9oz black olives, pitted small bunch fresh parsley, chopped salt and freshly ground black pepper 2-4 tbsp extra virgin olive oil Method To make a rough textured tapenade, simply mix all the ingredients together, adding enough olive oil to form a paste. For a smoother texture, tip the garlic, lemon juice, capers and anchovy into a food processor and process for about 10 seconds. Add the olives and parsley and enough olive oil to make a paste. Season to taste if necessary. To make a rough textured tapenade, simply mix all the ingredients together, adding enough olive oil to form a paste. To make a rough textured tapenade, simply mix all the ingredients together, adding enough olive oil to form a paste. For a smoother texture, tip the garlic, lemon juice, capers and anchovy into a food processor and process for about 10 seconds. Add the olives and parsley and enough olive oil to make a paste. For a smoother texture, tip the garlic, lemon juice, capers and anchovy into a food processor and process for about 10 seconds. Add the olives and parsley and enough olive oil to make a paste. Season to taste if necessary. Season to taste if necessary.
Teryaki seared tuna with crispy noodles recipe
 150g/5½oz tuna steak 1 tbsp olive oilsalt and freshly ground black pepper1 tbsp soy sauce2 tbsp honey1 tsp sesame seeds 150g/5½oz tuna steak 1 tbsp olive oil salt and freshly ground black pepper 1 tbsp soy sauce 2 tbsp honey 1 tsp sesame seeds 50g/1¾oz rice noodles500ml/18fl oz vegetable oil 50g/1¾oz rice noodles 500ml/18fl oz vegetable oil Method For the tuna, rub the tuna steak with the oil and season both sides with salt and freshly ground black pepper.Heat a frying pan until very hot. Add the tuna steak and sear for two minutes on each side, until browned and cooked through.Pour over the soy and honey and allow to cook and caramelise for 30 seconds. Remove from the heat, sprinkle with sesame seeds and set aside.To make the noodles, heat the vegetable oil in a deep, heavy bottomed saucepan until a breadcrumb sizzles and turns brown when added to it. (CAUTION: hot oil can be dangerous, do not leave unattended.)Carefully add the rice noodles to the hot oil. They will puff up and cook in a few seconds, then carefully remove and drain on kitchen towels.To serve, place the tuna on a small warm plate and place the crispy noodles in a bowl alongside. For the tuna, rub the tuna steak with the oil and season both sides with salt and freshly ground black pepper. For the tuna, rub the tuna steak with the oil and season both sides with salt and freshly ground black pepper. Heat a frying pan until very hot. Add the tuna steak and sear for two minutes on each side, until browned and cooked through. Heat a frying pan until very hot. Add the tuna steak and sear for two minutes on each side, until browned and cooked through. Pour over the soy and honey and allow to cook and caramelise for 30 seconds. Remove from the heat, sprinkle with sesame seeds and set aside. Pour over the soy and honey and allow to cook and caramelise for 30 seconds. Remove from the heat, sprinkle with sesame seeds and set aside. To make the noodles, heat the vegetable oil in a deep, heavy bottomed saucepan until a breadcrumb sizzles and turns brown when added to it. (CAUTION: hot oil can be dangerous, do not leave unattended.) To make the noodles, heat the vegetable oil in a deep, heavy bottomed saucepan until a breadcrumb sizzles and turns brown when added to it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Carefully add the rice noodles to the hot oil. They will puff up and cook in a few seconds, then carefully remove and drain on kitchen towels. Carefully add the rice noodles to the hot oil. They will puff up and cook in a few seconds, then carefully remove and drain on kitchen towels. To serve, place the tuna on a small warm plate and place the crispy noodles in a bowl alongside. To serve, place the tuna on a small warm plate and place the crispy noodles in a bowl alongside.
Thai-style salmon and noodle broth recipe
 A light Thai inspired broth with salmon and broccoli. It's easy to make and ready in ten minutes. ½ red chilli, finely chopped1 garlic clove, chopped½ onion, finely chopped½ head broccoli, chopped into florets, stalk chopped into pieces2 limes, juice only150ml/¼ pint hot chicken stock2 tsp soy sauce55g/2oz salmon, cut into 2cm/1in cubes55g/2oz medium egg noodles, cooked according to packet instructions and drained ½ red chilli, finely chopped 1 garlic clove, chopped ½ onion, finely chopped ½ head broccoli, chopped into florets, stalk chopped into pieces 2 limes, juice only 150ml/¼ pint hot chicken stock 2 tsp soy sauce 55g/2oz salmon, cut into 2cm/1in cubes 55g/2oz medium egg noodles, cooked according to packet instructions and drained Method Place all the ingredients except the salmon and noodles into a pan, adding a little water, if necessary, to completely cover the ingredients. Bring to the boil, reduce the heat and simmer for 4-5 minutes.Add the salmon to the broth and simmer for 3-4 minutes, or until the salmon is cooked through and the broccoli is tender. Add the noodles and stir to mix.To serve, pour the broth into a bowl. Place all the ingredients except the salmon and noodles into a pan, adding a little water, if necessary, to completely cover the ingredients. Bring to the boil, reduce the heat and simmer for 4-5 minutes. Place all the ingredients except the salmon and noodles into a pan, adding a little water, if necessary, to completely cover the ingredients. Bring to the boil, reduce the heat and simmer for 4-5 minutes. Add the salmon to the broth and simmer for 3-4 minutes, or until the salmon is cooked through and the broccoli is tender. Add the noodles and stir to mix. Add the salmon to the broth and simmer for 3-4 minutes, or until the salmon is cooked through and the broccoli is tender. Add the noodles and stir to mix. To serve, pour the broth into a bowl. To serve, pour the broth into a bowl. Recipe tips To make this dish gluten-free, replace the egg noodles with rice noodles and make sure you're using gluten-free stock. It's just as good.
Vegan chocolate brownies recipe
 Whip up these easy vegan chocolate brownies. As they just use cocoa powder, you'll probably have all the ingredients to hand. 170g/6oz self-raising floursalt2 tbsp cocoa powder170g/6oz caster sugar5 tbsp sunflower oil, plus extra for greasing230ml/8fl oz sweetened soya milk1 tsp vanilla extract 170g/6oz self-raising flour salt 2 tbsp cocoa powder 170g/6oz caster sugar 5 tbsp sunflower oil, plus extra for greasing 230ml/8fl oz sweetened soya milk 1 tsp vanilla extract Method Pre-heat the oven to 180C/350F/Gas 4.Grease and flour a 20cm/8in square cake tin with some of the sunflower oil.In a bowl sift together the flour, salt, cocoa powder and sugar. Add the oil, soya milk and vanilla extract, and mix carefully together until completely mixed.Pour into the tin, and bake for about 25 minutes, until the brownies spring back when gently pressed.Leave to cool for five minutes, then turn out onto a wire rack. Pre-heat the oven to 180C/350F/Gas 4. Pre-heat the oven to 180C/350F/Gas 4. Grease and flour a 20cm/8in square cake tin with some of the sunflower oil. Grease and flour a 20cm/8in square cake tin with some of the sunflower oil. In a bowl sift together the flour, salt, cocoa powder and sugar. In a bowl sift together the flour, salt, cocoa powder and sugar. Add the oil, soya milk and vanilla extract, and mix carefully together until completely mixed. Add the oil, soya milk and vanilla extract, and mix carefully together until completely mixed. Pour into the tin, and bake for about 25 minutes, until the brownies spring back when gently pressed. Pour into the tin, and bake for about 25 minutes, until the brownies spring back when gently pressed. Leave to cool for five minutes, then turn out onto a wire rack. Leave to cool for five minutes, then turn out onto a wire rack.
Vegan aubergine curry recipe
 This vegan curry is quick, simple and tasty. Great served with rice or naan bread. ½ stalk lemongrass, finely chopped2 garlic cloves, finely chopped½ red chilli, finely chopped1 tbsp chopped fresh coriander stalks1 tsp cumin seeds250ml/9fl oz coconut milk50ml/2fl oz hot water4 Thai aubergines, halved½ lime, juice only1 tbsp chopped fresh coriander, to garnish ½ stalk lemongrass, finely chopped 2 garlic cloves, finely chopped ½ red chilli, finely chopped 1 tbsp chopped fresh coriander stalks 1 tsp cumin seeds 250ml/9fl oz coconut milk 50ml/2fl oz hot water 4 Thai aubergines, halved ½ lime, juice only 1 tbsp chopped fresh coriander, to garnish Method Blend the lemongrass, garlic, chilli, coriander stalks, cumin seeds and one tablespoon of the hot water in a mini blender to form a paste. Place this mixture into a small saucepan and cook gently over medium heat for one minute. Add the coconut milk, hot water, aubergines and lime juice, cover with a lid and cook for 12 minutes, or until the aubergines are soft.To serve, pour into a bowl and garnish with chopped coriander. Blend the lemongrass, garlic, chilli, coriander stalks, cumin seeds and one tablespoon of the hot water in a mini blender to form a paste. Blend the lemongrass, garlic, chilli, coriander stalks, cumin seeds and one tablespoon of the hot water in a mini blender to form a paste. Place this mixture into a small saucepan and cook gently over medium heat for one minute. Place this mixture into a small saucepan and cook gently over medium heat for one minute. Add the coconut milk, hot water, aubergines and lime juice, cover with a lid and cook for 12 minutes, or until the aubergines are soft. Add the coconut milk, hot water, aubergines and lime juice, cover with a lid and cook for 12 minutes, or until the aubergines are soft. To serve, pour into a bowl and garnish with chopped coriander. To serve, pour into a bowl and garnish with chopped coriander.
Vegan pesto recipe
 An easy vegan pesto for pasta, sandwiches and jazzing up soups. It's full of goodness with almonds high in essential fats, fibre, anti-inflammatory garlic and plenty of vitamins. 25g/1oz fresh basil leaves25g/1oz spinach, watercress and/or rocket 25g/1oz skin-on almonds, roughly chopped½ garlic clove, peeled1 tsp fresh lemon juice5 tbsp extra virgin olive oil½ tsp flaked sea saltfreshly ground black pepper 25g/1oz fresh basil leaves 25g/1oz spinach, watercress and/or rocket 25g/1oz skin-on almonds, roughly chopped ½ garlic clove, peeled 1 tsp fresh lemon juice 5 tbsp extra virgin olive oil ½ tsp flaked sea salt freshly ground black pepper Method Put all the pesto ingredients in a food processor and blend until it forms a vibrant green paste with a little crunch. Adjust the seasoning to taste. Use immediately or store in the fridge for up to a week. Put all the pesto ingredients in a food processor and blend until it forms a vibrant green paste with a little crunch. Put all the pesto ingredients in a food processor and blend until it forms a vibrant green paste with a little crunch. Adjust the seasoning to taste. Use immediately or store in the fridge for up to a week. Adjust the seasoning to taste. Use immediately or store in the fridge for up to a week.
Vegan noodle broth recipe
 A fragrant Asian-style noodle broth with tofu. A quick and easy vegan and gluten-free lunch. 200ml/7fl oz hot vegetable stock1 small knob ginger, cut into julienne1 tbsp spring onion, shredded1 tbsp sesame oil1 tbsp soy sauce50g/1¾oz firm tofu, cubed50g/1¾oz rice noodles1 tbsp chopped coriander 200ml/7fl oz hot vegetable stock 1 small knob ginger, cut into julienne 1 tbsp spring onion, shredded 1 tbsp sesame oil 1 tbsp soy sauce 50g/1¾oz firm tofu, cubed 50g/1¾oz rice noodles 1 tbsp chopped coriander Method Bring the stock to simmer in a small saucepan.Add the ginger, spring onion, sesame oil and soy sauce and stir.Add the tofu and noodles and half the coriander. Remove from the heat.Leave for five minutes to cook through. To serve, pour into a bowl and sprinkle with the remaining coriander. Bring the stock to simmer in a small saucepan. Bring the stock to simmer in a small saucepan. Add the ginger, spring onion, sesame oil and soy sauce and stir. Add the ginger, spring onion, sesame oil and soy sauce and stir. Add the tofu and noodles and half the coriander. Remove from the heat. Add the tofu and noodles and half the coriander. Remove from the heat. Leave for five minutes to cook through. Leave for five minutes to cook through. To serve, pour into a bowl and sprinkle with the remaining coriander. To serve, pour into a bowl and sprinkle with the remaining coriander. Recipe tips Make sure the stock you use is gluten-free if required.
Vietnamese-style pork and noodle soup recipe
 1 tbsp vegetable oil2 pork ribssalt and freshly ground black pepper½ red chilli, chopped1 garlic clove, chopped150ml/¼ pint hot beef stock100g/3½oz dried egg noodles, cooked according to packet instructions2 tsp sesame oilhandful fresh coriander, chopped, to serve 1 tbsp vegetable oil 2 pork ribs salt and freshly ground black pepper ½ red chilli, chopped 1 garlic clove, chopped 150ml/¼ pint hot beef stock 100g/3½oz dried egg noodles, cooked according to packet instructions 2 tsp sesame oil handful fresh coriander, chopped, to serve Method Heat the oil in a pan. Season the pork ribs with salt and freshly ground black pepper and fry for 2-3 minutes on each side, or until lightly browned.Add the chilli and garlic and stir fry for one minute.Add the beef stock and bring to the boil. Reduce the heat and simmer for ten minutes, or until the pork is completely cooked through.Add the cooked noodles and sesame oil and stir.To serve, pour the soup into a serving bowl and sprinkle over the chopped coriander. Heat the oil in a pan. Season the pork ribs with salt and freshly ground black pepper and fry for 2-3 minutes on each side, or until lightly browned. Heat the oil in a pan. Season the pork ribs with salt and freshly ground black pepper and fry for 2-3 minutes on each side, or until lightly browned. Add the chilli and garlic and stir fry for one minute. Add the chilli and garlic and stir fry for one minute. Add the beef stock and bring to the boil. Reduce the heat and simmer for ten minutes, or until the pork is completely cooked through. Add the beef stock and bring to the boil. Reduce the heat and simmer for ten minutes, or until the pork is completely cooked through. Add the cooked noodles and sesame oil and stir. Add the cooked noodles and sesame oil and stir. To serve, pour the soup into a serving bowl and sprinkle over the chopped coriander. To serve, pour the soup into a serving bowl and sprinkle over the chopped coriander.
Roast cod with chorizo, fennel and saffron aioli recipe
 White fish and chorizo combine like a dream. Top them with a saffron aioli for a rich and creamy heaven. 2 x 250g/9oz cod pieces2 tbsp olive oil, plus extra150g/5½oz chorizo4 small onions, quarteredfew sprigs thyme4 baby fennel bulbs, thinly sliced1 cavolo nero, roughly chopped125ml/4fl oz Reisling wine40g/1½oz butter 2 x 250g/9oz cod pieces 2 tbsp olive oil, plus extra 150g/5½oz chorizo 4 small onions, quartered few sprigs thyme 4 baby fennel bulbs, thinly sliced 1 cavolo nero, roughly chopped 125ml/4fl oz Reisling wine 40g/1½oz butter 1 small baking potato4 garlic clovespinch saffron1 large free-range egg yolk 300ml/10fl oz olive oil 1 lemon, juice only 1 small baking potato 4 garlic cloves pinch saffron 1 large free-range egg yolk 300ml/10fl oz olive oil 1 lemon, juice only Method Pre-heat the oven to 200C/180C Fan/Gas 6.To make the aioli, bake the potato for 1 hour. Smash the garlic with the saffron, cooked potato and egg yolk in a pestle and mortar. Slowly add the oil. Finish with the lemon juice and set aside.Place the cod, flesh side down in olive oil in a frying pan over a medium heat. Cook for 3 minutes. Transfer to the pre-heated oven for around 6–8 minutes, depending on thickness. Sauté the chorizo, onions and thyme in a little oil over a medium heat, add the fennel, cavolo nero and splash of wine. Stir in the butter and cook for 5 minutes. Pile the chorizo mix between two plates, spoon over some aioli and top with the cod. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. To make the aioli, bake the potato for 1 hour. Smash the garlic with the saffron, cooked potato and egg yolk in a pestle and mortar. Slowly add the oil. Finish with the lemon juice and set aside. To make the aioli, bake the potato for 1 hour. Smash the garlic with the saffron, cooked potato and egg yolk in a pestle and mortar. Slowly add the oil. Finish with the lemon juice and set aside. Place the cod, flesh side down in olive oil in a frying pan over a medium heat. Cook for 3 minutes. Transfer to the pre-heated oven for around 6–8 minutes, depending on thickness. Place the cod, flesh side down in olive oil in a frying pan over a medium heat. Cook for 3 minutes. Transfer to the pre-heated oven for around 6–8 minutes, depending on thickness. Sauté the chorizo, onions and thyme in a little oil over a medium heat, add the fennel, cavolo nero and splash of wine. Stir in the butter and cook for 5 minutes. Sauté the chorizo, onions and thyme in a little oil over a medium heat, add the fennel, cavolo nero and splash of wine. Stir in the butter and cook for 5 minutes. Pile the chorizo mix between two plates, spoon over some aioli and top with the cod. Pile the chorizo mix between two plates, spoon over some aioli and top with the cod.
Warm salmon citrus salad recipe
 25g/1oz butter150g/5½oz salmon fillet1 orange, quartered1 lemon, juice onlypinch cinnamonpinch chilli flakes1 tsp brown sugar1 tsp balsamic vinegarsalt and freshly ground black pepper 25g/1oz butter 150g/5½oz salmon fillet 1 orange, quartered 1 lemon, juice only pinch cinnamon pinch chilli flakes 1 tsp brown sugar 1 tsp balsamic vinegar salt and freshly ground black pepper 150g/ 5½oz spinach2 tbsp olive oil½ lemon, juice only 150g/ 5½oz spinach 2 tbsp olive oil ½ lemon, juice only Method For the salmon, melt the butter in a small frying pan, place the salmon into the pan along with all the other salmon ingredients and cook for 3-4 minutes on each side, or until completely cooked through. Remove the salmon from the pan and flake into pieces.Return the frying pan to the heat and simmer the sauce left in the pan for 4-5 minutes, until reduced, squeezing out the juice from the orange quarters with the back of a spoon. For the salad, place the spinach, olive oil and lemon juice into a large bowl and mix well.To serve, place the salad onto a plate, top with the flaked salmon and pour over the sauce from the pan. For the salmon, melt the butter in a small frying pan, place the salmon into the pan along with all the other salmon ingredients and cook for 3-4 minutes on each side, or until completely cooked through. Remove the salmon from the pan and flake into pieces. For the salmon, melt the butter in a small frying pan, place the salmon into the pan along with all the other salmon ingredients and cook for 3-4 minutes on each side, or until completely cooked through. Remove the salmon from the pan and flake into pieces. Return the frying pan to the heat and simmer the sauce left in the pan for 4-5 minutes, until reduced, squeezing out the juice from the orange quarters with the back of a spoon. Return the frying pan to the heat and simmer the sauce left in the pan for 4-5 minutes, until reduced, squeezing out the juice from the orange quarters with the back of a spoon. For the salad, place the spinach, olive oil and lemon juice into a large bowl and mix well. For the salad, place the spinach, olive oil and lemon juice into a large bowl and mix well. To serve, place the salad onto a plate, top with the flaked salmon and pour over the sauce from the pan. To serve, place the salad onto a plate, top with the flaked salmon and pour over the sauce from the pan.
Watercress soup with crisp bacon recipe
 1 tbsp olive oil25g/1oz butter½ onion, finely chopped1 garlic clove, finely chopped300ml/10fl oz vegetable stock50ml/2fl oz double cream75g/2¾oz watercress 1 tbsp olive oil 25g/1oz butter ½ onion, finely chopped 1 garlic clove, finely chopped 300ml/10fl oz vegetable stock 50ml/2fl oz double cream 75g/2¾oz watercress 1 rasher smoked bacon, chopped1 tbsp Greek-style yoghurt 1 rasher smoked bacon, chopped 1 tbsp Greek-style yoghurt Method Heat the oil and butter in a pan and gently fry the onion and garlic until softened, about 3-4 minutes.Pour in the vegetable stock and bring to a gentle simmer. Add the cream and the watercress, stir well and bring to a simmer. Allow to cool slightly, then blend with a hand-blender until smooth.To serve, place the chopped bacon into a pan and fry until crisp.Pour the soup into a shallow serving bowl. Garnish with a dollop of yoghurt and sprinkle over the bacon. Heat the oil and butter in a pan and gently fry the onion and garlic until softened, about 3-4 minutes. Heat the oil and butter in a pan and gently fry the onion and garlic until softened, about 3-4 minutes. Pour in the vegetable stock and bring to a gentle simmer. Add the cream and the watercress, stir well and bring to a simmer. Allow to cool slightly, then blend with a hand-blender until smooth. Pour in the vegetable stock and bring to a gentle simmer. Add the cream and the watercress, stir well and bring to a simmer. Allow to cool slightly, then blend with a hand-blender until smooth. To serve, place the chopped bacon into a pan and fry until crisp. To serve, place the chopped bacon into a pan and fry until crisp. Pour the soup into a shallow serving bowl. Garnish with a dollop of yoghurt and sprinkle over the bacon. Pour the soup into a shallow serving bowl. Garnish with a dollop of yoghurt and sprinkle over the bacon.