ademchaoua/GeneralTextCorpus huggingface dataset:
Petit pois à la Francais recipe
 3 slices bacon, finely chopped1 garlic clove½ onion, finely chopped100ml/4fl oz double cream110g/3½oz frozen peas1 little gem lettuce, leaves separatedsalt and freshly ground black pepper2 tbsp chopped fresh parsley3 slices bacon, cooked until golden brown 3 slices bacon, finely chopped 1 garlic clove ½ onion, finely chopped 100ml/4fl oz double cream 110g/3½oz frozen peas 1 little gem lettuce, leaves separated salt and freshly ground black pepper 2 tbsp chopped fresh parsley 3 slices bacon, cooked until golden brown Method Fry the chopped bacon in a large deep pan until it begins to brown. Add the garlic and onion and cook gently for two minutes, then add the cream and peas and bring to the boil.Add the lettuce and boil for one minute, seasoning, to taste, with salt and freshly ground black pepper.To serve, pour into a bowl, sprinkle with the parsley and top with the cooked bacon slices Fry the chopped bacon in a large deep pan until it begins to brown. Add the garlic and onion and cook gently for two minutes, then add the cream and peas and bring to the boil. Fry the chopped bacon in a large deep pan until it begins to brown. Add the garlic and onion and cook gently for two minutes, then add the cream and peas and bring to the boil. Add the lettuce and boil for one minute, seasoning, to taste, with salt and freshly ground black pepper. Add the lettuce and boil for one minute, seasoning, to taste, with salt and freshly ground black pepper. To serve, pour into a bowl, sprinkle with the parsley and top with the cooked bacon slices To serve, pour into a bowl, sprinkle with the parsley and top with the cooked bacon slices
Potato mamoosa recipe
 2-3 tbsp vegetable oil1 red onion, sliced1 red chilli, finely chopped1 garlic clove, sliced1 tsp ground turmeric500g/1lb 2oz potatoes such as Maris Piper or King Edward, cut into cubes, par-boiled1 tbsp medium curry powder3 ripe tomatoes, chopped4 free-range eggs, beatensalt and freshly ground black pepper4-5 tbsp chopped fresh coriander1 lime, juice only4-6 ready-made naan breads, warmed, to serve 2-3 tbsp vegetable oil 1 red onion, sliced 1 red chilli, finely chopped 1 garlic clove, sliced 1 tsp ground turmeric 500g/1lb 2oz potatoes such as Maris Piper or King Edward, cut into cubes, par-boiled 1 tbsp medium curry powder 3 ripe tomatoes, chopped 4 free-range eggs, beaten salt and freshly ground black pepper 4-5 tbsp chopped fresh coriander 1 lime, juice only 4-6 ready-made naan breads, warmed, to serve Method Heat the oil in a pan over a low to medium heat. Add the onion, chilli, garlic and ground turmeric and stir well to combine. Fry for 7-8 minutes, or until the vegetables have softened.Add the par-boiled potato cubes, curry powder and chopped tomatoes and stir well to combine. Cover the pan with a lid and cook for 4-5 minutes, stirring occasionally.Add the beaten eggs and stir into the mixture until they scramble. Continue to cook for a further 3-4 minutes, or until cooked to your liking. Season, to taste, with salt and freshly ground black pepper.Remove the pan from the heat and stir in the chopped coriander and lime juice. To serve, divide the potato mamoosa equally among 4-6 serving bowls. Serve a warm naan bread alongside each. Heat the oil in a pan over a low to medium heat. Add the onion, chilli, garlic and ground turmeric and stir well to combine. Fry for 7-8 minutes, or until the vegetables have softened. Heat the oil in a pan over a low to medium heat. Add the onion, chilli, garlic and ground turmeric and stir well to combine. Fry for 7-8 minutes, or until the vegetables have softened. Add the par-boiled potato cubes, curry powder and chopped tomatoes and stir well to combine. Cover the pan with a lid and cook for 4-5 minutes, stirring occasionally. Add the par-boiled potato cubes, curry powder and chopped tomatoes and stir well to combine. Cover the pan with a lid and cook for 4-5 minutes, stirring occasionally. Add the beaten eggs and stir into the mixture until they scramble. Continue to cook for a further 3-4 minutes, or until cooked to your liking. Season, to taste, with salt and freshly ground black pepper. Add the beaten eggs and stir into the mixture until they scramble. Continue to cook for a further 3-4 minutes, or until cooked to your liking. Season, to taste, with salt and freshly ground black pepper. Remove the pan from the heat and stir in the chopped coriander and lime juice. Remove the pan from the heat and stir in the chopped coriander and lime juice. To serve, divide the potato mamoosa equally among 4-6 serving bowls. Serve a warm naan bread alongside each. To serve, divide the potato mamoosa equally among 4-6 serving bowls. Serve a warm naan bread alongside each.
Rustic farmhouse cabbage, bacon and potato soup recipe
 1 tbsp olive oil¼ onion, sliced75g/2½oz pancetta, cut into cubes100g/3½oz cabbage, shredded150ml/5fl oz hot vegetable stock½ small potato, peeled and choppedsalt and freshly ground black pepper 1 tbsp olive oil ¼ onion, sliced 75g/2½oz pancetta, cut into cubes 100g/3½oz cabbage, shredded 150ml/5fl oz hot vegetable stock ½ small potato, peeled and chopped salt and freshly ground black pepper Method Heat the olive oil in a saucepan at a medium heat. Add the onion and pancetta and fry gently for three minutes until the onion has softened slightly and the pancetta is beginning to turn golden-brown.Add the cabbage, stir well and cook for 3-5 minutes. Add the stock and potato and cook for eight minutes or until the potato has softened.To serve, season, to taste, with the salt and freshly ground black pepper and pour into a clean bowl. Heat the olive oil in a saucepan at a medium heat. Add the onion and pancetta and fry gently for three minutes until the onion has softened slightly and the pancetta is beginning to turn golden-brown. Heat the olive oil in a saucepan at a medium heat. Add the onion and pancetta and fry gently for three minutes until the onion has softened slightly and the pancetta is beginning to turn golden-brown. Add the cabbage, stir well and cook for 3-5 minutes. Add the cabbage, stir well and cook for 3-5 minutes. Add the stock and potato and cook for eight minutes or until the potato has softened. Add the stock and potato and cook for eight minutes or until the potato has softened. To serve, season, to taste, with the salt and freshly ground black pepper and pour into a clean bowl. To serve, season, to taste, with the salt and freshly ground black pepper and pour into a clean bowl.
Chicken skewers recipe
 Ingredients 4 chicken mini-fillets1 tbsp soy sauce1 orange, zest only2 tbsp olive oilYou'll need 4 wooden skewers, soaked in water for ten minutes before using 4 chicken mini-fillets 1 tbsp soy sauce 1 orange, zest only 2 tbsp olive oil You'll need 4 wooden skewers, soaked in water for ten minutes before using Method Place the chicken in a small bowl and add the soy sauce, orange zest and olive oil. Leave aside for five minutes to marinate.Thread each chicken mini-fillet onto a skewer. Heat a griddle pan and fry the chicken skewers for three minutes on each side, or until cooked through. Serve immediately. Place the chicken in a small bowl and add the soy sauce, orange zest and olive oil. Leave aside for five minutes to marinate. Place the chicken in a small bowl and add the soy sauce, orange zest and olive oil. Leave aside for five minutes to marinate. Thread each chicken mini-fillet onto a skewer. Heat a griddle pan and fry the chicken skewers for three minutes on each side, or until cooked through. Serve immediately. Thread each chicken mini-fillet onto a skewer. Heat a griddle pan and fry the chicken skewers for three minutes on each side, or until cooked through. Serve immediately.
Potato and carrot gratin recipe
 200ml/7fl oz double cream150ml/5fl oz milk1 lemon, zest onlysalt and freshly ground black pepper1 potato, peeled and sliced finely on a mandoline3 baby carrots, peeled, cut in half lengthways 200ml/7fl oz double cream 150ml/5fl oz milk 1 lemon, zest only salt and freshly ground black pepper 1 potato, peeled and sliced finely on a mandoline 3 baby carrots, peeled, cut in half lengthways Method Preheat the oven to 180C/350F/Gas 4.Heat the cream and milk in a medium sized saucepan over a low heat and bring to a simmer.Add the lemon zest and season with salt and freshly ground black pepper.Add the sliced potato and halved baby carrots and bring to the boil. Transfer to an ovenproof dish and place into the oven to cook for 15-20 minutes, or until cooked and golden-brown on top. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the cream and milk in a medium sized saucepan over a low heat and bring to a simmer. Heat the cream and milk in a medium sized saucepan over a low heat and bring to a simmer. Add the lemon zest and season with salt and freshly ground black pepper. Add the lemon zest and season with salt and freshly ground black pepper. Add the sliced potato and halved baby carrots and bring to the boil. Transfer to an ovenproof dish and place into the oven to cook for 15-20 minutes, or until cooked and golden-brown on top. Add the sliced potato and halved baby carrots and bring to the boil. Transfer to an ovenproof dish and place into the oven to cook for 15-20 minutes, or until cooked and golden-brown on top.
Spaghetti with chilli, garlic and tiger prawns recipe
 This low fat pasta recipe is ready in less than 30 minutes. 250g/9oz fresh or dried spaghetti4 tbsp olive oil2 garlic cloves, peeled and crushed½ tsp dried chilli flakes4 raw tiger prawns, shells removed and de-veinedhandful fresh spinachsmall bunch fresh basil, chopped½ lemon, juice only 250g/9oz fresh or dried spaghetti 4 tbsp olive oil 2 garlic cloves, peeled and crushed ½ tsp dried chilli flakes 4 raw tiger prawns, shells removed and de-veined handful fresh spinach small bunch fresh basil, chopped ½ lemon, juice only Method Cook the spaghetti in boiling salted water for about 3-4 minutes or according to packet instructions, until al dente, then drain.Gently heat the olive oil in a frying pan. Add the garlic and chilli flakes and leave to infuse with the oil for a few minutes over a low heat. Turn up the heat and add the prawns. Cook for 2-3 minutes until they turn pink and are cooked through. Remove from the heat.Add the spinach, pasta, basil and lemon juice. Toss together, spoon onto 2-3 plates and serve immediately. Cook the spaghetti in boiling salted water for about 3-4 minutes or according to packet instructions, until al dente, then drain. Cook the spaghetti in boiling salted water for about 3-4 minutes or according to packet instructions, until al dente, then drain. Gently heat the olive oil in a frying pan. Add the garlic and chilli flakes and leave to infuse with the oil for a few minutes over a low heat. Turn up the heat and add the prawns. Cook for 2-3 minutes until they turn pink and are cooked through. Remove from the heat. Gently heat the olive oil in a frying pan. Add the garlic and chilli flakes and leave to infuse with the oil for a few minutes over a low heat. Turn up the heat and add the prawns. Cook for 2-3 minutes until they turn pink and are cooked through. Remove from the heat. Add the spinach, pasta, basil and lemon juice. Toss together, spoon onto 2-3 plates and serve immediately. Add the spinach, pasta, basil and lemon juice. Toss together, spoon onto 2-3 plates and serve immediately.
Spaghetti with scallops, prawns and lemon and dill sauce recipe
 250g/9oz dried or fresh spaghetti 1 tbsp olive oil½ onion, chopped1 garlic clove, peeled and crushed2 scallops, removed from shell and cleaned2 tiger prawns, peeled and de-veined100ml/3½fl oz full fat crème fraîche½ lemon, juice onlysmall bunch fresh dill, choppedsalt and freshly ground black pepper lemon wedges, to serve 250g/9oz dried or fresh spaghetti 1 tbsp olive oil ½ onion, chopped 1 garlic clove, peeled and crushed 2 scallops, removed from shell and cleaned 2 tiger prawns, peeled and de-veined 100ml/3½fl oz full fat crème fraîche ½ lemon, juice only small bunch fresh dill, chopped salt and freshly ground black pepper lemon wedges, to serve Method Cook the spaghetti in boiling salted water for about 3-4 minutes, or according to packet instructions, until al dente, then drain. Heat the olive oil in a large frying pan. Add the onion and garlic and sweat for a few minutes. Slice the scallops into thin slices and roughly chop the prawns. Add the scallops and prawns to the onion and sauté until both are cooked through. Add the crème fraîche, bring up to the boil then add the lemon juice and dill. Add the pasta to the pan, toss together and season with salt and freshly ground black pepper. To serve, divide between 2-3 warm pasta bowls and garnish with the lemon wedges. Cook the spaghetti in boiling salted water for about 3-4 minutes, or according to packet instructions, until al dente, then drain. Cook the spaghetti in boiling salted water for about 3-4 minutes, or according to packet instructions, until al dente, then drain. Heat the olive oil in a large frying pan. Add the onion and garlic and sweat for a few minutes. Heat the olive oil in a large frying pan. Add the onion and garlic and sweat for a few minutes. Slice the scallops into thin slices and roughly chop the prawns. Add the scallops and prawns to the onion and sauté until both are cooked through. Slice the scallops into thin slices and roughly chop the prawns. Add the scallops and prawns to the onion and sauté until both are cooked through. Add the crème fraîche, bring up to the boil then add the lemon juice and dill. Add the pasta to the pan, toss together and season with salt and freshly ground black pepper. Add the crème fraîche, bring up to the boil then add the lemon juice and dill. Add the pasta to the pan, toss together and season with salt and freshly ground black pepper. To serve, divide between 2-3 warm pasta bowls and garnish with the lemon wedges. To serve, divide between 2-3 warm pasta bowls and garnish with the lemon wedges.
Spicy prawns and aubergines recipe
 1 tbsp olive oil½ onion, finely sliced2 baby aubergines, chopped1 tsp chilli flakes1 tbsp tomato purée2 king prawns, peeled, deveined and chopped1 tsp chopped flatleaf parsley, to serve 1 tbsp olive oil ½ onion, finely sliced 2 baby aubergines, chopped 1 tsp chilli flakes 1 tbsp tomato purée 2 king prawns, peeled, deveined and chopped 1 tsp chopped flatleaf parsley, to serve Method Heat the oil in a frying pan and gently fry the onion until soft but not coloured.Add the aubergine, chilli flakes and tomato purée and fry for 4-5 minutes, until the aubergine is soft.Add the prawns and cook for a further 2-3 minutes, until completely cooked through.To serve, sprinkle over the chopped parsley. Heat the oil in a frying pan and gently fry the onion until soft but not coloured. Heat the oil in a frying pan and gently fry the onion until soft but not coloured. Add the aubergine, chilli flakes and tomato purée and fry for 4-5 minutes, until the aubergine is soft. Add the aubergine, chilli flakes and tomato purée and fry for 4-5 minutes, until the aubergine is soft. Add the prawns and cook for a further 2-3 minutes, until completely cooked through. Add the prawns and cook for a further 2-3 minutes, until completely cooked through. To serve, sprinkle over the chopped parsley. To serve, sprinkle over the chopped parsley.
Stir-fried chicken with garlic, raisins and rice recipe
 100g/3½oz basmati rice 1 tbsp vegetable oil½ chicken breast, sliced into strips1 garlic clove, crushed100g/3½oz raisins1 beef tomato, choppedsalt and freshly ground black pepper handful fresh coriander, leaves only 100g/3½oz basmati rice 1 tbsp vegetable oil ½ chicken breast, sliced into strips 1 garlic clove, crushed 100g/3½oz raisins 1 beef tomato, chopped salt and freshly ground black pepper handful fresh coriander, leaves only Method Wash the rice well in a fine sieve under cold running water, then drain.Place the rice into a saucepan and cover with 2.5cm/1in cold water. Bring the rice up to the boil over a moderate heat. Once boiling, stir the rice once, then turn the heat to very low and cover it with a tight-fitting lid for ten minutes, or until tender.Heat the vegetable oil in a frying pan or wok. Add the chicken and garlic and stir-fry for 3-4 minutes.Add the raisins and tomato and fry for a further three minutes, or until the chicken is golden all over and completely cooked through. Season, to taste, with salt and freshly ground black pepper.To serve, place the rice onto a plate, top with the chicken stir fry and sprinkle with coriander leaves. Wash the rice well in a fine sieve under cold running water, then drain. Wash the rice well in a fine sieve under cold running water, then drain. Place the rice into a saucepan and cover with 2.5cm/1in cold water. Bring the rice up to the boil over a moderate heat. Once boiling, stir the rice once, then turn the heat to very low and cover it with a tight-fitting lid for ten minutes, or until tender. Place the rice into a saucepan and cover with 2.5cm/1in cold water. Bring the rice up to the boil over a moderate heat. Once boiling, stir the rice once, then turn the heat to very low and cover it with a tight-fitting lid for ten minutes, or until tender. Heat the vegetable oil in a frying pan or wok. Add the chicken and garlic and stir-fry for 3-4 minutes. Heat the vegetable oil in a frying pan or wok. Add the chicken and garlic and stir-fry for 3-4 minutes. Add the raisins and tomato and fry for a further three minutes, or until the chicken is golden all over and completely cooked through. Season, to taste, with salt and freshly ground black pepper. Add the raisins and tomato and fry for a further three minutes, or until the chicken is golden all over and completely cooked through. Season, to taste, with salt and freshly ground black pepper. To serve, place the rice onto a plate, top with the chicken stir fry and sprinkle with coriander leaves. To serve, place the rice onto a plate, top with the chicken stir fry and sprinkle with coriander leaves.
Cumberland sauce recipe
 knob of butter2 shallots, finely slicedthumb-sized piece fresh ginger, grated75ml/3fl oz port150ml/5fl oz chicken stock250g/9oz redcurrant jelly1 tsp green peppercorns in brine, rinsed and drained knob of butter 2 shallots, finely sliced thumb-sized piece fresh ginger, grated 75ml/3fl oz port 150ml/5fl oz chicken stock 250g/9oz redcurrant jelly 1 tsp green peppercorns in brine, rinsed and drained Method Melt the butter in a frying pan over a medium heat. Add the shallots and the ginger and fry for 2-3 minutes, until soft.Add the port and boil until the liquid reduces to a very thick syrup, then add the stock.Bring the stock to the boil, then add the redcurrant jelly and the green peppercorns and reduce the heat to simmer for 2-3 minutes, or until the jelly has completely dissolved.Remove from the heat and serve. Melt the butter in a frying pan over a medium heat. Add the shallots and the ginger and fry for 2-3 minutes, until soft. Melt the butter in a frying pan over a medium heat. Add the shallots and the ginger and fry for 2-3 minutes, until soft. Add the port and boil until the liquid reduces to a very thick syrup, then add the stock. Add the port and boil until the liquid reduces to a very thick syrup, then add the stock. Bring the stock to the boil, then add the redcurrant jelly and the green peppercorns and reduce the heat to simmer for 2-3 minutes, or until the jelly has completely dissolved. Bring the stock to the boil, then add the redcurrant jelly and the green peppercorns and reduce the heat to simmer for 2-3 minutes, or until the jelly has completely dissolved. Remove from the heat and serve. Remove from the heat and serve.
Sunny carrot cake recipe
 This cake is great for kids under five to make with only a little help, and it's delicious! 4 tbsp vegetable oil, plus some for greasing1 egg 60g/2oz self-raising flour 60g/2oz caster sugar 40g/1½oz carrot 30g/1oz tinned crushed pineapple (drained) 20g/1oz chopped walnuts (optional) 4 tbsp vegetable oil, plus some for greasing 1 egg 60g/2oz self-raising flour 60g/2oz caster sugar 40g/1½oz carrot 30g/1oz tinned crushed pineapple (drained) 20g/1oz chopped walnuts (optional) Method Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to 200C/400F/Gas 5.Brush some oil inside a small (500g) loaf tin. Line the bottom of the tin with some baking paper (parchment). Break the egg into a mixing bowl. Add the oil and whisk lightly with the fork until well combined.Put the flour and sugar into another bowl. Stir with the fork. This is the ‘dry’ bowl.Grate the carrot and stir into the egg mixture. Next add the pineapple and walnuts. This is the ‘wet’ bowl. Pour the contents of the wet bowl into the dry bowl and mix well with the wooden spoon.You’ll need to ask a grown-up to help with this part. Pour the mixture into the loaf tin, place on a baking tray and ask a grown-up to put it in the oven for 25-30 minutes. Leave the cake to cool before tipping out and serving in slices. Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to 200C/400F/Gas 5. Before cooking, wash your hands and put an apron on. Weigh or measure all the ingredients. Ask a grown-up to preheat the oven to 200C/400F/Gas 5. Brush some oil inside a small (500g) loaf tin. Line the bottom of the tin with some baking paper (parchment). Brush some oil inside a small (500g) loaf tin. Line the bottom of the tin with some baking paper (parchment). Break the egg into a mixing bowl. Add the oil and whisk lightly with the fork until well combined. Break the egg into a mixing bowl. Add the oil and whisk lightly with the fork until well combined. Put the flour and sugar into another bowl. Stir with the fork. This is the ‘dry’ bowl. Put the flour and sugar into another bowl. Stir with the fork. This is the ‘dry’ bowl. Grate the carrot and stir into the egg mixture. Next add the pineapple and walnuts. This is the ‘wet’ bowl. Grate the carrot and stir into the egg mixture. Next add the pineapple and walnuts. This is the ‘wet’ bowl. Pour the contents of the wet bowl into the dry bowl and mix well with the wooden spoon. Pour the contents of the wet bowl into the dry bowl and mix well with the wooden spoon. You’ll need to ask a grown-up to help with this part. Pour the mixture into the loaf tin, place on a baking tray and ask a grown-up to put it in the oven for 25-30 minutes. You’ll need to ask a grown-up to help with this part. Pour the mixture into the loaf tin, place on a baking tray and ask a grown-up to put it in the oven for 25-30 minutes. Leave the cake to cool before tipping out and serving in slices. Leave the cake to cool before tipping out and serving in slices.