ademchaoua/GeneralTextCorpus huggingface dataset:
Citrus and pomegranate salad with chilli-honey dressing recipe
 Levi's colourful starter with a zingy chilli-honey dressing is a light and refreshing start to a meal. 5 tsp white wine vinegar4 tsp clear honeysalt and freshly ground black pepper5 tbsp extra virgin olive oil1 small red chilli, cut in half, seeds removed, finely chopped 5 tsp white wine vinegar 4 tsp clear honey salt and freshly ground black pepper 5 tbsp extra virgin olive oil 1 small red chilli, cut in half, seeds removed, finely chopped 4 small oranges, peeled, pith removed, segmented2 ruby grapefruit, peeled, pith removed, segmented1 plain grapefruit, peeled, pith removed, segmented1 small red onion, peeled, very finely slicedbunch fresh mint leaves, torn1 pomegranate, seeds only, to serve 4 small oranges, peeled, pith removed, segmented 2 ruby grapefruit, peeled, pith removed, segmented 1 plain grapefruit, peeled, pith removed, segmented 1 small red onion, peeled, very finely sliced bunch fresh mint leaves, torn 1 pomegranate, seeds only, to serve Method For the chilli-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, to taste.For the salad, arrange the segmented fruit in a broad shallow bowl.Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad.Just before serving, sprinkle the pomegranate seeds over the salad. For the chilli-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, to taste. For the chilli-honey dressing, mix together the vinegar and honey in a shallow serving bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Gradually whisk in the oil, using a fork, then add the chilli and whisk again. Add more vinegar or oil, to taste. For the salad, arrange the segmented fruit in a broad shallow bowl. For the salad, arrange the segmented fruit in a broad shallow bowl. Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad. Sprinkle over the onion and mint, then pour over the chilli-honey dressing and mix well until it coats the salad. Just before serving, sprinkle the pomegranate seeds over the salad. Just before serving, sprinkle the pomegranate seeds over the salad.
Sage-roasted mushroom and chard pasta bake recipe
 An easy bright and colourful vegetarian pasta bake. Full of flavour and very hands off. Perfect for weekday dinners. Each serving provides 521 kcal, 24g protein, 73g carbohydrates (of which 7g sugars), 14g fat (of which 7.5g saturates), 5g fibre and 3g salt. 400g/14oz chestnut mushrooms, halved200g/7oz rainbow or swiss chard, roughly chopped2 tsp olive oil4 garlic cloves, whole and unpeeled½ tsp chilli flakes1 tsp sea salt flakes20g/¾oz fresh sage leaves300g/10½oz pasta shapes, such as conchiglie400g tin chopped tomatoes200g/7oz feta cheese, crumbled75g/2¾oz white or panko breadcrumbs 400g/14oz chestnut mushrooms, halved 200g/7oz rainbow or swiss chard, roughly chopped 2 tsp olive oil 4 garlic cloves, whole and unpeeled ½ tsp chilli flakes 1 tsp sea salt flakes 20g/¾oz fresh sage leaves 300g/10½oz pasta shapes, such as conchiglie 400g tin chopped tomatoes 200g/7oz feta cheese, crumbled 75g/2¾oz white or panko breadcrumbs Method Preheat the oven to 200C/180C Fan/Gas 6.Put the mushrooms, chard, oil, garlic, chilli, sea salt and half the sage leaves into a large roasting tin and mix well. Bake for 20 minutes.Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes, or according to the packet instructions. Drain well. Add the drained pasta and chopped tomatoes to the roasting tin and mix well. Scatter over the remaining sage, feta and breadcrumbs and bake for a further 30 minutes, or until golden and bubbling. Serve hot. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the mushrooms, chard, oil, garlic, chilli, sea salt and half the sage leaves into a large roasting tin and mix well. Bake for 20 minutes. Put the mushrooms, chard, oil, garlic, chilli, sea salt and half the sage leaves into a large roasting tin and mix well. Bake for 20 minutes. Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes, or according to the packet instructions. Drain well. Bring a large pan of salted water to the boil, add the pasta and cook for 10 minutes, or according to the packet instructions. Drain well. Add the drained pasta and chopped tomatoes to the roasting tin and mix well. Scatter over the remaining sage, feta and breadcrumbs and bake for a further 30 minutes, or until golden and bubbling. Serve hot. Add the drained pasta and chopped tomatoes to the roasting tin and mix well. Scatter over the remaining sage, feta and breadcrumbs and bake for a further 30 minutes, or until golden and bubbling. Serve hot.
Mushroom stroganoff recipe
 Try this quick, creamy and comforting vegetarian casserole with brown or basmati rice. 25g/1oz butter1 tbsp oil160g/5¾oz sliced onions550g/1lb 4oz medium mushrooms, sliced½ tsp garlic purée1 tsp ground paprikaa good pinch chilli powder50ml/2fl oz white wine30g/1oz tomato purée1 tsp vegetable stock granules, dissolved in 100ml/3½fl oz water100ml/3½fl oz cream½ tsp chopped parsleyboiled rice, to serve 25g/1oz butter 1 tbsp oil 160g/5¾oz sliced onions 550g/1lb 4oz medium mushrooms, sliced ½ tsp garlic purée 1 tsp ground paprika a good pinch chilli powder 50ml/2fl oz white wine 30g/1oz tomato purée 1 tsp vegetable stock granules, dissolved in 100ml/3½fl oz water 100ml/3½fl oz cream ½ tsp chopped parsley boiled rice, to serve Method Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic purée, spices and wine and cook for 10 minutes. Stir in the tomato purée, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley.If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency. Serve with boiled rice. Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic purée, spices and wine and cook for 10 minutes. Melt the butter and oil in a large pan. Add the onions, mushrooms, garlic purée, spices and wine and cook for 10 minutes. Stir in the tomato purée, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley. Stir in the tomato purée, stock and cream. Bring to the boil and then reduce the heat to a simmer. Add the parsley. If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency. If the sauce is too thin, simmer the stroganoff until the volume of liquid has reduced to the desired consistency. Serve with boiled rice. Serve with boiled rice.
Mushroom casserole recipe
 This quick, creamy mushroom casserole is sure to become a family favourite. Serve for a midweek meal with pasta, rice or a hunk of crusty bread. 50g/1¾oz unsalted butter, plus extra to finish1 leek, sliced3 rashers smoked streaky bacon, diced100ml/3½fl oz dry white wine5 portobello mushrooms, chopped350–400ml/12–14fl oz beef stock100ml/3½fl oz crème fraîche ¼ tsp paprikasalt and pepper small handful of freshly chopped flatleaf parsley, to garnish 50g/1¾oz unsalted butter, plus extra to finish 1 leek, sliced 3 rashers smoked streaky bacon, diced 100ml/3½fl oz dry white wine 5 portobello mushrooms, chopped 350–400ml/12–14fl oz beef stock 100ml/3½fl oz crème fraîche ¼ tsp paprika salt and pepper small handful of freshly chopped flatleaf parsley, to garnish Method Heat a deep non-stick frying pan over a medium heat. Add the butter and when it sizzles, add the leek and bacon and fry for 6–8 minutes, until the leek is softened and caramelised and the bacon crispy.Pour in the wine and allow to bubble for a couple of minutes before adding the mushrooms. Cook for 2–3 minutes to soften, then add 350ml/12fl oz beef stock and season well with salt and pepper. Reduce the heat to low and simmer for 25–30 minutes, adding a touch more stock if needed.Stir in the crème fraîche, paprika and a knob of butter and simmer for a further 5 minutes.Check the seasoning and serve garnished with chopped parsley. Heat a deep non-stick frying pan over a medium heat. Add the butter and when it sizzles, add the leek and bacon and fry for 6–8 minutes, until the leek is softened and caramelised and the bacon crispy. Heat a deep non-stick frying pan over a medium heat. Add the butter and when it sizzles, add the leek and bacon and fry for 6–8 minutes, until the leek is softened and caramelised and the bacon crispy. Pour in the wine and allow to bubble for a couple of minutes before adding the mushrooms. Cook for 2–3 minutes to soften, then add 350ml/12fl oz beef stock and season well with salt and pepper. Reduce the heat to low and simmer for 25–30 minutes, adding a touch more stock if needed. Pour in the wine and allow to bubble for a couple of minutes before adding the mushrooms. Cook for 2–3 minutes to soften, then add 350ml/12fl oz beef stock and season well with salt and pepper. Reduce the heat to low and simmer for 25–30 minutes, adding a touch more stock if needed. Stir in the crème fraîche, paprika and a knob of butter and simmer for a further 5 minutes. Stir in the crème fraîche, paprika and a knob of butter and simmer for a further 5 minutes. Check the seasoning and serve garnished with chopped parsley. Check the seasoning and serve garnished with chopped parsley.
Mushroom tagliatelle recipe
Mushroom and spinach tagliatelle A quick and easy mushroom tagliatelle. Rich with garlic, mushrooms, crème fraîche and spinach, it's a super tasty mid-week meal. The dried pasta could easily be subsituted for fresh pasta. 1 tbsp olive oilbunch spring onions, finely sliced2 garlic cloves, finely chopped10 button or chestnut mushrooms, finely sliced200g/7oz fresh spinach, washed1 x 200ml7fl oz tub crème fraîchesalt and freshly ground black pepper300g/10½oz dried tagliatelle 1 tbsp olive oil bunch spring onions, finely sliced 2 garlic cloves, finely chopped 10 button or chestnut mushrooms, finely sliced 200g/7oz fresh spinach, washed 1 x 200ml7fl oz tub crème fraîche salt and freshly ground black pepper 300g/10½oz dried tagliatelle Method Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated.Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper.Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately. Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated. Heat the oil in a pan and gently fry the spring onions and garlic for a few minutes, or until pale golden-brown. Add the mushrooms and fry over a high heat for 8-10 minutes, or until the water has evaporated. Tip the spinach into the pan, and stir regularly as it wilts. Continue cooking over a medium heat until most of the water has evaporated. Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper. Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat, bring to the boil, and simmer for a few minutes, or until the sauce has thickened. Season to taste with salt and freshly ground pepper. Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately. Meanwhile, cook the pasta in a large pan of salted boiling water, according to packet instructions. Once cooked, drain the pasta, and toss with the mushroom and spinach sauce. Serve immediately.
Roast beetroot recipe
 A really simple and delicious way to cook beetroot. The sweet and mellow flavours complement roast chicken perfectly. 6 beetroots, unpeeled 3 medium unpeeled red onions4 unpeeled whole garlic cloves4 tbsp olive oil 6 beetroots, unpeeled 3 medium unpeeled red onions 4 unpeeled whole garlic cloves 4 tbsp olive oil 50ml/2fl oz vegetable stock2 tbsp balsamic vinegar1 sprigs of thyme, leaves picked and chopped salt and freshly ground black pepper 50ml/2fl oz vegetable stock 2 tbsp balsamic vinegar 1 sprigs of thyme, leaves picked and chopped salt and freshly ground black pepper Method Preheat the oven to 180C/360F/Gas 4.Place the beetroot, red onions, garlic, sprigs of thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil. Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side. To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thymeBring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season.Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Place the beetroot, red onions, garlic, sprigs of thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil. Place the beetroot, red onions, garlic, sprigs of thyme and olive oil in a medium-sized roasting tray making sure that the vegetables are well coated in olive oil. Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side. Roast for an hour and a half, until the beetroot feels tender. Peel and slice the cooked vegetables and put to one side. To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thyme To make the glaze, place the roasting tray on a medium hob flame and deglaze by adding the stock, balsamic vinegar and the chopped thyme Bring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season. Bring this to the boil making sure to stir until the liquid has reduced to a syrupy consistency. Season. Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately. Arrange the beetroot, red onions and garlic neatly on a warmed serving dish and cover in the glaze. Serve immediately.
Leek and mushroom risotto recipe
 This creamy leek and earthy mushroom risotto is the perfect dinner for one. 25g/1oz unsalted butter1 tbsp olive oil½ onion, finely chopped1 clove garlic, finely chopped1 leek (white only), chopped50g/1¾oz chestnut mushrooms, chopped100g/3½oz risotto rice50ml/2fl oz white wine300ml/10fl oz hot chicken stock (or vegetable stock)50g/1¾oz Dolcelattesalt and freshly ground black pepper 25g/1oz unsalted butter 1 tbsp olive oil ½ onion, finely chopped 1 clove garlic, finely chopped 1 leek (white only), chopped 50g/1¾oz chestnut mushrooms, chopped 100g/3½oz risotto rice 50ml/2fl oz white wine 300ml/10fl oz hot chicken stock (or vegetable stock) 50g/1¾oz Dolcelatte salt and freshly ground black pepper Method Heat the butter and oil in a saucepan over a medium heat.Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft.Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed.Add the stock gradually, stirring regularly and simmer for 12 minutes, or until the stock is absorbed and the rice is completely cooked through.Add the Dolcelatte and stir with a spoon until melted. Season, to taste, with salt and freshly ground black pepper.To serve, spoon onto a serving plate. Heat the butter and oil in a saucepan over a medium heat. Heat the butter and oil in a saucepan over a medium heat. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft. Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed. Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed. Add the stock gradually, stirring regularly and simmer for 12 minutes, or until the stock is absorbed and the rice is completely cooked through. Add the stock gradually, stirring regularly and simmer for 12 minutes, or until the stock is absorbed and the rice is completely cooked through. Add the Dolcelatte and stir with a spoon until melted. Season, to taste, with salt and freshly ground black pepper. Add the Dolcelatte and stir with a spoon until melted. Season, to taste, with salt and freshly ground black pepper. To serve, spoon onto a serving plate. To serve, spoon onto a serving plate.
Baked chicken, prawn and chorizo rice recipe
 This dish is inspired by the Spanish classic paella and is cooked from raw in the oven. The rice can be a little soft, cooking it this way but it's absolutely delicious and so easy! Each serving provides 784 kcal, 53g protein, 66g carbohydrate (of which 6.4g sugars), 33g fat (of which 9.2g saturates), 3.4g fibre and 4g salt. 250g/9oz cherry tomatoes1 red onion, finely chopped2 garlic cloves, finely chopped2 tbsp olive oil300g/10½oz risotto rice4 chicken thigh fillets, halved200g/7oz chorizo, thickly sliced2 tsp chopped fresh rosemary1 litre/1¾ pints hot chicken stockpinch saffron strands8 large, raw prawnssalt and freshly ground black pepper 250g/9oz cherry tomatoes 1 red onion, finely chopped 2 garlic cloves, finely chopped 2 tbsp olive oil 300g/10½oz risotto rice 4 chicken thigh fillets, halved 200g/7oz chorizo, thickly sliced 2 tsp chopped fresh rosemary 1 litre/1¾ pints hot chicken stock pinch saffron strands 8 large, raw prawns salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened.Stir in the rice, chicken, chorizo, rosemary, stock and saffron. Season with salt and pepper, mixing well together. Return to the oven for 20 minutes.Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through. Preheat the oven to 220C/200C Fan/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened. Preheat the oven to 220C/200C Fan/Gas 7. Place the cherry tomatoes in a roasting tin and sprinkle over the red onion, garlic and olive oil. Roast for 20 minutes until the tomatoes are softened. Stir in the rice, chicken, chorizo, rosemary, stock and saffron. Season with salt and pepper, mixing well together. Return to the oven for 20 minutes. Stir in the rice, chicken, chorizo, rosemary, stock and saffron. Season with salt and pepper, mixing well together. Return to the oven for 20 minutes. Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through. Stir in the prawns and return to the oven for a further 10 minutes until the rice is tender and the chicken is cooked through.
Creamy mushroom sauce recipe
 An easy mushroom sauce is a great recipe to have in your repertoire because it's so versatile, see the tips section below for ideas. 1 tbsp olive oil15g/½oz butter1 brown onion, finely chopped1 clove garlic, peeled and crushed225g/8oz button mushrooms, wiped and sliced150ml/5fl oz dry white wine150ml/5fl oz crème fraîche1 tbsp freshly chopped parsleysalt and freshly ground black pepper 1 tbsp olive oil 15g/½oz butter 1 brown onion, finely chopped 1 clove garlic, peeled and crushed 225g/8oz button mushrooms, wiped and sliced 150ml/5fl oz dry white wine 150ml/5fl oz crème fraîche 1 tbsp freshly chopped parsley salt and freshly ground black pepper Method Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured.Add the garlic and the mushrooms and cook for 3–4 minutes until the mushrooms are soft but have not released their juices.Add the wine and reduce the volume of liquid by half.Stir in the crème fraîche and parsley and heat through. Season to taste and serve. Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured. Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured. Add the garlic and the mushrooms and cook for 3–4 minutes until the mushrooms are soft but have not released their juices. Add the garlic and the mushrooms and cook for 3–4 minutes until the mushrooms are soft but have not released their juices. Add the wine and reduce the volume of liquid by half. Add the wine and reduce the volume of liquid by half. Stir in the crème fraîche and parsley and heat through. Season to taste and serve. Stir in the crème fraîche and parsley and heat through. Season to taste and serve. Recipe tips Mushroom sauce can be used in so many different ways. Serve it with rice or stirred into pasta. Mix it with leftover roast chicken for a quick pie filling. Make simply grilled meats, such as pork, chicken and beef a little bit special. Or try it as an easy starter served on top of toasted sourdough with a few slices of crisp streaky bacon or pancetta.