ademchaoua/GeneralTextCorpus huggingface dataset:
Gazpacho Hispaniola recipe
 Easy to throw together, refreshingly moreish and cheap as chips, this chilled soup has everything going for it. 1 litre/1.7 pints passata4 spring onions, trimmed, sliced2 garlic cloves, peeled, crushed½ cucumber, peeled, chopped1 small red onion, peeled, chopped½ red and ½ green pepper, stalk and seeds removed, chopped2 tbsp sherry vinegarsalt and white pepper4 tbsp extra virgin olive oil, plus extra to serve 1 litre/1.7 pints passata 4 spring onions, trimmed, sliced 2 garlic cloves, peeled, crushed ½ cucumber, peeled, chopped 1 small red onion, peeled, chopped ½ red and ½ green pepper, stalk and seeds removed, chopped 2 tbsp sherry vinegar salt and white pepper 4 tbsp extra virgin olive oil, plus extra to serve 8-10 quails' eggs (optional)handful small basil leaves, finely shreddedsmall bag lightly toasted croûtons (optional) 8-10 quails' eggs (optional) handful small basil leaves, finely shredded small bag lightly toasted croûtons (optional) Method For the gazpacho, blend all of the gazpacho ingredients to a smooth purée in a blender or food processor and chill in the fridge overnight.Just before serving, bring a pan of water to the boil and hard-boil the quails’ eggs for three minutes (if using). Run the quails’ eggs under cold water. When cool, peel away the shells and chop the eggs (or just cut them in half).Stir the basil into the gazpacho.To serve, pour the gazpacho into bowls and sprinkle over the croûtons, if using. Garnish with the quails’ egg and a drizzle of olive oil. For the gazpacho, blend all of the gazpacho ingredients to a smooth purée in a blender or food processor and chill in the fridge overnight. For the gazpacho, blend all of the gazpacho ingredients to a smooth purée in a blender or food processor and chill in the fridge overnight. Just before serving, bring a pan of water to the boil and hard-boil the quails’ eggs for three minutes (if using). Run the quails’ eggs under cold water. When cool, peel away the shells and chop the eggs (or just cut them in half). Just before serving, bring a pan of water to the boil and hard-boil the quails’ eggs for three minutes (if using). Run the quails’ eggs under cold water. When cool, peel away the shells and chop the eggs (or just cut them in half). Stir the basil into the gazpacho. Stir the basil into the gazpacho. To serve, pour the gazpacho into bowls and sprinkle over the croûtons, if using. Garnish with the quails’ egg and a drizzle of olive oil. To serve, pour the gazpacho into bowls and sprinkle over the croûtons, if using. Garnish with the quails’ egg and a drizzle of olive oil. Recipe tips This dish can be served as a canapé or amuse bouche. Pour it into shot glasses or espresso cups and garnish with chopped boiled quails’ eggs, a drizzle of olive oil and a small basil leaf. The quantities in this recipe will serve 8-10 people in this way.
Brussels sprout and cheese soup recipe
 This rustic soup comes together in 15 minutes as the perfect speedy winter warmer. dash olive oil½ onion, chopped100g/3½oz Brussels sprouts, quartered1 garlic clove, chopped300ml/½ pint hot chicken or vegetable stock100ml/3½fl oz double cream55g/2oz cheddar cheese, gratedsalt and freshly ground black pepper dash olive oil ½ onion, chopped 100g/3½oz Brussels sprouts, quartered 1 garlic clove, chopped 300ml/½ pint hot chicken or vegetable stock 100ml/3½fl oz double cream 55g/2oz cheddar cheese, grated salt and freshly ground black pepper Method Heat the olive oil in a saucepan, add the onion and fry for 3-4 minutes, or until softened.Place the quartered Brussels sprouts into a pan of boiling salted water and boil for 2-3 minutes, then drain well.Add the sprouts to the pan with the onions. Add the garlic and fry for 1-2 minutes. Add the stock and cream and simmer for 3-4 minutes.Stir in the cheese, season, to taste, with salt and freshly ground black pepper and pour into a serving bowl. Serve. Heat the olive oil in a saucepan, add the onion and fry for 3-4 minutes, or until softened. Heat the olive oil in a saucepan, add the onion and fry for 3-4 minutes, or until softened. Place the quartered Brussels sprouts into a pan of boiling salted water and boil for 2-3 minutes, then drain well. Place the quartered Brussels sprouts into a pan of boiling salted water and boil for 2-3 minutes, then drain well. Add the sprouts to the pan with the onions. Add the garlic and fry for 1-2 minutes. Add the stock and cream and simmer for 3-4 minutes. Add the sprouts to the pan with the onions. Add the garlic and fry for 1-2 minutes. Add the stock and cream and simmer for 3-4 minutes. Stir in the cheese, season, to taste, with salt and freshly ground black pepper and pour into a serving bowl. Serve. Stir in the cheese, season, to taste, with salt and freshly ground black pepper and pour into a serving bowl. Serve.
Slow cooker onion soup recipe
 This is a super-easy and happily budget-friendly soup with just five ingredients. The slow cooker does all the work here, caramelising and intensifying the flavours of the onion for a rich-tasting result. In September 2023, this recipe was costed at an average of £2.40 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 30g/1oz butter, diced800g/1lb 12oz onions, thinly sliced1½ tsp roughly chopped thyme leaves (optional)1½ tsp sugar1.2 litres/2 pints beef or vegetable stock (made from 2 beef or vegetable stock cubes) 30g/1oz butter, diced 800g/1lb 12oz onions, thinly sliced 1½ tsp roughly chopped thyme leaves (optional) 1½ tsp sugar 1.2 litres/2 pints beef or vegetable stock (made from 2 beef or vegetable stock cubes) Method Toss the butter, onions, thyme (if using) and sugar together in the bowl of the slow cooker. Put the lid on and cook on high for 6–8 hours, stirring every so often, until the onions are rich and caramelised. Pour in the stock and cook for another 30 minutes. Serve hot. Toss the butter, onions, thyme (if using) and sugar together in the bowl of the slow cooker. Put the lid on and cook on high for 6–8 hours, stirring every so often, until the onions are rich and caramelised. Toss the butter, onions, thyme (if using) and sugar together in the bowl of the slow cooker. Put the lid on and cook on high for 6–8 hours, stirring every so often, until the onions are rich and caramelised. Pour in the stock and cook for another 30 minutes. Serve hot. Pour in the stock and cook for another 30 minutes. Serve hot.
Jacket potato with tuna recipe
Jacket potato with tuna and sun-dried tomatoes Tinned tuna, sun-dried tomatoes and capers with a zippy lemon dressing make a fresh-tasting jacket potato filling. Rocket brings a peppery flavour that’s delicious with tuna. Each serving provides 465 kcal, 34g protein, 47g carbohydrates (of which 2g sugars), 15g fat (of which 1g saturates), 5g fibre and 2g salt. 2 large, floury potatoes1 tsp olive oil220g/8oz tuna in olive oil, from a jar or tin (drained weight)50g/1¾oz sun-dried tomatoes (in oil), drained and roughly chopped2 tsp capers½ lemon, juice only40g/1½oz rocket leavesflaky sea salt and freshly ground black pepper 2 large, floury potatoes 1 tsp olive oil 220g/8oz tuna in olive oil, from a jar or tin (drained weight) 50g/1¾oz sun-dried tomatoes (in oil), drained and roughly chopped 2 tsp capers ½ lemon, juice only 40g/1½oz rocket leaves flaky sea salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all over with a fork then rub them with olive oil and sprinkle with flaky salt. Place on a baking tray and bake for 1 hour–1½ hours, depending on size. The potatoes are ready when the skin is crisp and the centre is soft (test by gently squeezing or piercing with a skewer). Drain the tuna, reserving the oil. Using the back of a fork, mash the tuna in a bowl. Add the sun-dried tomatoes, capers, lemon juice and rocket. Add 1 tablespoon of the olive oil from the tuna and some black pepper. Mix until evenly combined, then taste and add more pepper or lemon juice if you like. Cut the hot jacket potatoes in half and top with the tuna mixture. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Prick the potatoes all over with a fork then rub them with olive oil and sprinkle with flaky salt. Place on a baking tray and bake for 1 hour–1½ hours, depending on size. The potatoes are ready when the skin is crisp and the centre is soft (test by gently squeezing or piercing with a skewer). Prick the potatoes all over with a fork then rub them with olive oil and sprinkle with flaky salt. Place on a baking tray and bake for 1 hour–1½ hours, depending on size. The potatoes are ready when the skin is crisp and the centre is soft (test by gently squeezing or piercing with a skewer). Drain the tuna, reserving the oil. Using the back of a fork, mash the tuna in a bowl. Add the sun-dried tomatoes, capers, lemon juice and rocket. Add 1 tablespoon of the olive oil from the tuna and some black pepper. Mix until evenly combined, then taste and add more pepper or lemon juice if you like. Drain the tuna, reserving the oil. Using the back of a fork, mash the tuna in a bowl. Add the sun-dried tomatoes, capers, lemon juice and rocket. Add 1 tablespoon of the olive oil from the tuna and some black pepper. Mix until evenly combined, then taste and add more pepper or lemon juice if you like. Cut the hot jacket potatoes in half and top with the tuna mixture. Cut the hot jacket potatoes in half and top with the tuna mixture. Recipe tips Using scissors will make it easier to chop the sun-dried tomatoes.
Chorizo and butterbean baked potatoes recipe
 We love jacket potatoes, especially with a hearty bean and sausage filling. This inexpensive dish makes a satisfying midweek meal. Each serving provides 469 kcal, 25g protein, 47g carbohydrates (of which 10g sugars), 17g fat (of which 6g saturates), 12g fibre and 1.8g salt. 4 baking potatoes (200g/7oz each)200g/7oz cooking chorizo, sliced2 x 400g tins chopped tomatoes with onion and garlic2 x 400g tins butter beans, drained50g/1¾oz fresh basil leaves, roughly chopped (optional)salt and freshly ground black pepper 4 baking potatoes (200g/7oz each) 200g/7oz cooking chorizo, sliced 2 x 400g tins chopped tomatoes with onion and garlic 2 x 400g tins butter beans, drained 50g/1¾oz fresh basil leaves, roughly chopped (optional) salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Prick the potatoes all over with a fork and microwave on a high heat for 5–6 minutes. Season well with salt. Bake for 10–15 minutes, or until tender. (If you don’t have a microwave, bake for 1 hour at 220C/200C Fan/Gas 7).Meanwhile, dry-fry the chorizo in a large saucepan over a medium heat for 4–5 minutes, or until lightly browned. Stir in the chopped tomatoes and beans and bring to a boil. Reduce the heat to medium and cook for 12–15 minutes until slightly thickened, stirring often. Season and stir in the basil.Serve the stew with the baked potatoes. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Prick the potatoes all over with a fork and microwave on a high heat for 5–6 minutes. Season well with salt. Bake for 10–15 minutes, or until tender. (If you don’t have a microwave, bake for 1 hour at 220C/200C Fan/Gas 7). Prick the potatoes all over with a fork and microwave on a high heat for 5–6 minutes. Season well with salt. Bake for 10–15 minutes, or until tender. (If you don’t have a microwave, bake for 1 hour at 220C/200C Fan/Gas 7). Meanwhile, dry-fry the chorizo in a large saucepan over a medium heat for 4–5 minutes, or until lightly browned. Stir in the chopped tomatoes and beans and bring to a boil. Reduce the heat to medium and cook for 12–15 minutes until slightly thickened, stirring often. Season and stir in the basil. Meanwhile, dry-fry the chorizo in a large saucepan over a medium heat for 4–5 minutes, or until lightly browned. Stir in the chopped tomatoes and beans and bring to a boil. Reduce the heat to medium and cook for 12–15 minutes until slightly thickened, stirring often. Season and stir in the basil. Serve the stew with the baked potatoes. Serve the stew with the baked potatoes. Recipe tips If you don't have fresh basil to hand, you could add ½ tsp dried mixed herbs, oregano or thyme to the dish at the same time as the tomatoes and beans.
Easy chicken and leek pie recipe
If you want to prepare the pie in advance, make the filling and chill until needed. When ready to cook, add the pastry top and bake for 5–10 minutes longer than directed (as the filling will be fridge cold). Kerry's top tip for keeping pie pastry crisp, is to put a shot glass (or plain ceramic egg cup) in the middle of the pie dish to stop the pastry sinking into the saucy filling. Make sure it is made from toughened glass, designed to be heated, or it could shatter. A proper pie funnel also works perfectly if you are lucky enough to have one. Using chicken breasts keeps the calories down, but boned chicken thighs also work well (and tend to be cheaper). They are also a little more forgiving if you overcook, or want to reheat the pie later. You need about 500g/1lb 2oz boneless chicken thigh fillets. You’ll need to trim off the excess fat and cut each one into 3 pieces. If you are really short of time, use cooked chicken from a rotisserie-style bird, or cooked chicken breasts. You might even be able to salvage enough leftover meat after a roast chicken, especially if you add chopped ham, or mushrooms to make it go further. Use a chicken stock cube instead of a vegetable one for an extra chicken-y flavour. Instead of sliced leek, you could use finely chopped onion and sliced mushrooms. Or add frozen and thawed mixed vegetables to the pie filling and make a chicken pot pie. The sauce also makes a great base for cooked vegetables leftover from another meal. You can find the full-fat soft cheese suitable for making this recipe sold in tubs in the chiller aisle of the supermarket. It often has a little salt added and is suitable for savoury and sweet dishes. If swapping for crème fraiche, make sure you choose the full-fat version for the best results. Instead of a ready rolled sheet of puff pastry, you could use a block instead and roll out yourself – especially useful if you don’t have a rectangle or square dish in which to bake the pie. It will need to be rolled on a lightly floured surface until around 5mm/in thick. Use any excess pastry to make decorations for the pie. You could use ready-made shortcrust pastry instead of puff pastry if you like – or make your own. Trim the pastry with a sharp knife to encourage it to puff up as it bakes. For a gloriously glossy topping, glaze the pie with beaten egg instead of milk. Brush on lightly and avoid the pastry edges as the egg may stick the layers together and prevent them rising. If you have time, allow the filling to cool before topping with the pastry, so the hot sauce doesn’t cause the pastry to soften and droop. Once topped, the pie can then be glazed and popped into the fridge for up to 24 hours before baking. Add an extra 5–10 minutes to the cooking time to allow for the chilling. The filling also makes a great sauce to toss with cooked pasta shapes. Sprinkle with grated cheese and breadcrumbs then bake until bubbling and golden brown.
Chicken and mushroom pie recipe
White pepper is specified in place of black just so you don't get dark specks in the creamy sauce. Feel free to use whatever you have. For this recipe, use a smallish pie dish suitable for 3–4 servings. To make a larger pie, double the amount of filling and bake for 10–15 minutes longer. However, bear in mind that pastry sheets are typically about 23cm/9in wide, which can be too narrow for some large round pie dishes so you might need to use a block of pastry. (If you are using an oval or rectangular pie dish, you can still use a sheet of ready rolled pastry). It's important to cool the filling before adding the pastry. A hot filling will melt the fat in the pastry before it cooks, leaving you with soggy pastry. The pie filling can be made in advance and kept in the fridge for up to 2 days. Bring to room temperature before adding the pastry and baking. If you add the pastry before there's a chance it will get soggy from being sat on the wet filling. This pie is glazed with beaten egg to give deep golden brown colour to the pastry. You can use milk instead, but the pastry will be slightly softer and lighter in colour after baking.
Air fryer peanut chicken recipe
Chicken mini fillets are perfect for this recipe. They come in different sized packs, but 350g/12oz is enough to serve two people and should give you four skewers per person. If you can’t get hold of mini fillets, try using two boneless, skinless chicken breasts instead and cut into long strips. Don’t thread onto the skewers too tightly as the heat needs to penetrate. The ideal soy sauce for this dish is one that’s labelled ‘rich and dark’. It will be a little thicker than the ordinary kind and will impart a richer flavour. You can still use the classic soy sauce instead, but the results won’t be the same. This recipe is best made with ordinary peanut butter. If the sauce thickens too much when you make it, you can add a small splash of water to loosen. For a spicier sauce, add extra chilli. Check your garlic is as fresh as possible before you add it to the sauce. If it smells at all musty, either swap for a different clove, or leave out altogether. Soaking the bamboo skewers before use helps prevent them from burning in the air fryer. The skewers will need to be around 12cm/4½in long. This recipe was tested using a 4–litre capacity air fryer. If yours has a much larger or smaller capacity, you will need to adjust the cooking times.
Chapli kebab recipe
 These easy Indian-spiced fried lamb patties are delicious served with warm flatbreads and a spoonful of yoghurt. 500g/1lb 2oz lamb mince (20% fat)3 spring onions, thinly sliced from root to tip1 small onion, very finely chopped2 large garlic cloves, crushed4cm/1½in piece fresh root ginger, peeled and grated, or 1 heaped tsp ginger purée/paste1 tsp dried red chilli flakes1 tsp ground coriander1 tsp ground cumin30g/1oz fresh coriander, finely chopped, plus extra leaves to serve1 large tomato, seeds removed, finely chopped and drained1 tbsp cornflour1 free-range egg2 tbsp olive oilsea salt flakes and freshly ground black pepper 500g/1lb 2oz lamb mince (20% fat) 3 spring onions, thinly sliced from root to tip 1 small onion, very finely chopped 2 large garlic cloves, crushed 4cm/1½in piece fresh root ginger, peeled and grated, or 1 heaped tsp ginger purée/paste 1 tsp dried red chilli flakes 1 tsp ground coriander 1 tsp ground cumin 30g/1oz fresh coriander, finely chopped, plus extra leaves to serve 1 large tomato, seeds removed, finely chopped and drained 1 tbsp cornflour 1 free-range egg 2 tbsp olive oil sea salt flakes and freshly ground black pepper flatbreadsred onion, thinly slicedthick Greek-style yoghurt flatbreads red onion, thinly sliced thick Greek-style yoghurt Method To make the chapli kebab, put all the ingredients into a mixing bowl along with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a few minutes until you have a smooth and evenly combined paste.Divide the meat mixture into 8 equal portions and roll into balls, then flatten into thin patties.Heat a large frying pan over a high heat and, once hot, fry the patties for 2–3 minutes on each side until nicely browned and cooked through.Serve with warmed flatbreads, extra coriander leaves, the sliced red onion and yoghurt. To make the chapli kebab, put all the ingredients into a mixing bowl along with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a few minutes until you have a smooth and evenly combined paste. To make the chapli kebab, put all the ingredients into a mixing bowl along with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a few minutes until you have a smooth and evenly combined paste. Divide the meat mixture into 8 equal portions and roll into balls, then flatten into thin patties. Divide the meat mixture into 8 equal portions and roll into balls, then flatten into thin patties. Heat a large frying pan over a high heat and, once hot, fry the patties for 2–3 minutes on each side until nicely browned and cooked through. Heat a large frying pan over a high heat and, once hot, fry the patties for 2–3 minutes on each side until nicely browned and cooked through. Serve with warmed flatbreads, extra coriander leaves, the sliced red onion and yoghurt. Serve with warmed flatbreads, extra coriander leaves, the sliced red onion and yoghurt.
Bhel puri recipe
 Puffed rice tossed with tamarind and mint chutney, chilli and coriander. It can be eaten hot or cold, so you will need to allow time for the potatoes to cool if you want to eat it cold. 2 medium potatoes, peeled and roughly chopped 100g/3½oz puffed rice (also known as kurmura)80g/2¾oz tomato, finely chopped (approximately 1 medium tomato)100g/3½oz red onion, finely chopped (approximately 1 small onion)handful roasted peanuts100g/3½oz sev or bombay mix1 tsp chaat masala 3 tbsp mint and coriander chutney3 tbsp tamarind chutneypinch salthandful fresh coriander leaveshandful papdi, roughly crushed 2 medium potatoes, peeled and roughly chopped 100g/3½oz puffed rice (also known as kurmura) 80g/2¾oz tomato, finely chopped (approximately 1 medium tomato) 100g/3½oz red onion, finely chopped (approximately 1 small onion) handful roasted peanuts 100g/3½oz sev or bombay mix 1 tsp chaat masala 3 tbsp mint and coriander chutney 3 tbsp mint and coriander chutney 3 tbsp tamarind chutney 3 tbsp tamarind chutney pinch salt handful fresh coriander leaves handful papdi, roughly crushed Method In a saucepan of boiling water, cook the potatoes until tender. Drain and set aside to steam.Add the potatoes and all of the remaining ingredients to a large mixing bowl. Stir well, making sure the chutneys evenly coat everything. Serve immediately. In a saucepan of boiling water, cook the potatoes until tender. Drain and set aside to steam. In a saucepan of boiling water, cook the potatoes until tender. Drain and set aside to steam. Add the potatoes and all of the remaining ingredients to a large mixing bowl. Stir well, making sure the chutneys evenly coat everything. Serve immediately. Add the potatoes and all of the remaining ingredients to a large mixing bowl. Stir well, making sure the chutneys evenly coat everything. Serve immediately. Recipe tips Tamarind chutney is available from Asian supermarkets and large supermarkets, or you can make your own. The recipe is linked to from the ingredients. Coriander and mint chutney is best made fresh, but it will keep for a day or two in the fridge.