ademchaoua/GeneralTextCorpus huggingface dataset:
Eggs in pots (oeufs en cocotte) recipe
 Eggs and crème fraîche are all you need for this super-simple yet very tasty dish. You can also throw in almost anything savoury you find in your fridge. Try serving it with plenty of crusty bread. 150g/5½oz crème fraîchesalt and freshly ground black pepperpinch nutmeg handful of chopped dill4 free-range eggs 150g/5½oz crème fraîche salt and freshly ground black pepper pinch nutmeg handful of chopped dill 4 free-range eggs red lumpfish roesmall sprigs of dill red lumpfish roe small sprigs of dill Method Preheat the oven to 180C/350F/Gas 4.Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg.Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins.Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins. Bake for 15 minutes or until the egg yolks are set to your liking. If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg. Season the crème fraîche with salt, freshly ground pepper and a pinch of nutmeg. Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill. Place a heaped tablespoon of crème fraîche in the bottom of a ramekin, followed by a little dill. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins. Crack an egg on top, add a second tablespoon of crème fraîche and sprinkle with a pinch each of salt, pepper and nutmeg. Repeat with three more ramekins. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins. Place the ramekins in a baking dish and pour enough lukewarm water into the dish to come halfway up the sides of the ramekins. Bake for 15 minutes or until the egg yolks are set to your liking. Bake for 15 minutes or until the egg yolks are set to your liking. If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill. If you like, finish each serving with a teaspoon of red lumpfish roe and a sprig or two of dill. Recipe tips The crème fraîche can be replaced with béchamel or mornay sauce. If you like, you can add chopped mushrooms, ham, smoked salmon or cherry tomatoes after the crème fraîche, or a spoonful of pipérade. Try swapping the dill for parsley, basil or coriander, or spice things up with a dash of Tabasco or chilli sauce.
Fennel soup recipe
 1 tbsp butter½ shallot, finely chopped100g/3½oz new potatoes, peeled and chopped½ large fennel bulb, chopped150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock)salt and freshly ground black pepper small handful fresh dill, chopped 1 tbsp butter ½ shallot, finely chopped 100g/3½oz new potatoes, peeled and chopped ½ large fennel bulb, chopped 150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock) salt and freshly ground black pepper small handful fresh dill, chopped Method Heat the butter in a pan and gently fry the shallot until softened but not coloured.Add the new potatoes and fennel and sauté for 2-3 minutes.Add the stock and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. Season, to taste, with salt and freshly ground black pepper and allow to cool slightly.Pour the soup into a blender, add the dill and blend until smooth. If necessary, gently reheat the soup before serving.To serve, pour the soup into a serving bowl. Heat the butter in a pan and gently fry the shallot until softened but not coloured. Heat the butter in a pan and gently fry the shallot until softened but not coloured. Add the new potatoes and fennel and sauté for 2-3 minutes. Add the new potatoes and fennel and sauté for 2-3 minutes. Add the stock and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. Season, to taste, with salt and freshly ground black pepper and allow to cool slightly. Add the stock and bring to the boil. Reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. Season, to taste, with salt and freshly ground black pepper and allow to cool slightly. Pour the soup into a blender, add the dill and blend until smooth. If necessary, gently reheat the soup before serving. Pour the soup into a blender, add the dill and blend until smooth. If necessary, gently reheat the soup before serving. To serve, pour the soup into a serving bowl. To serve, pour the soup into a serving bowl.
Fennel and leek soup recipe
 25g/1oz butter½ onion, finely sliced½ fennel bulb, trimmed and sliced2 baby leeks, trimmed and chopped1 garlic clove, finely chopped200ml/7fl oz hot chicken stock (vegetarians can substitute vegetable stock)75ml/2½fl oz double cream2 tbsp chopped fresh chives squeeze lemon juicesalt and freshly ground black pepper 25g/1oz butter ½ onion, finely sliced ½ fennel bulb, trimmed and sliced 2 baby leeks, trimmed and chopped 1 garlic clove, finely chopped 200ml/7fl oz hot chicken stock (vegetarians can substitute vegetable stock) 75ml/2½fl oz double cream 2 tbsp chopped fresh chives squeeze lemon juice salt and freshly ground black pepper Method Heat the butter in a pan, add the onion, fennel and leeks and fry gently until softened slightly. Add the garlic and fry for one minute.Add the stock and bring to the boil. Reduce the heat and simmer for 6-8 minutes, or until the vegetables are tender. Remove from the heat and allow to cool slightly.Pour the soup into a blender. Add the cream, half of the chives and the lemon juice. Season, to taste, with salt and freshly ground black pepper and blend until smooth.To serve, pour the soup into a bowl and garnish with the remaining chives. Heat the butter in a pan, add the onion, fennel and leeks and fry gently until softened slightly. Add the garlic and fry for one minute. Heat the butter in a pan, add the onion, fennel and leeks and fry gently until softened slightly. Add the garlic and fry for one minute. Add the stock and bring to the boil. Reduce the heat and simmer for 6-8 minutes, or until the vegetables are tender. Remove from the heat and allow to cool slightly. Add the stock and bring to the boil. Reduce the heat and simmer for 6-8 minutes, or until the vegetables are tender. Remove from the heat and allow to cool slightly. Pour the soup into a blender. Add the cream, half of the chives and the lemon juice. Season, to taste, with salt and freshly ground black pepper and blend until smooth. Pour the soup into a blender. Add the cream, half of the chives and the lemon juice. Season, to taste, with salt and freshly ground black pepper and blend until smooth. To serve, pour the soup into a bowl and garnish with the remaining chives. To serve, pour the soup into a bowl and garnish with the remaining chives.
Fennel seed drop-biscuits recipe
 These simple biscuits are normally deep-fried, soaked in sugar syrup and served with thick, sweet milky desserts. 80g/2¾oz plain flour, sifted70g/2½oz caster sugar2 tbsp skimmed milk powder140ml/5fl oz milk1 brown cardamom pod, seeds removed and ground to a powder in a pestle and mortar1½ tsp fennel seeds, ground to a powder in a pestle and mortarpinch of salt1 tbsp ground almonds 2 tbsp butter, melted 4 tbsp ghee or vegetable oil, for frying 80g/2¾oz plain flour, sifted 70g/2½oz caster sugar 2 tbsp skimmed milk powder 140ml/5fl oz milk 1 brown cardamom pod, seeds removed and ground to a powder in a pestle and mortar 1½ tsp fennel seeds, ground to a powder in a pestle and mortar pinch of salt 1 tbsp ground almonds 2 tbsp butter, melted 4 tbsp ghee or vegetable oil, for frying Method Mix together the flour, sugar, powdered and whole milk, spices, salt, almonds and melted butter in a bowl. Leave to rest for ten minutes.Heat the oil or ghee in a non-stick frying pan and drop small tablespoons of the batter into the pan. Fry over a moderate heat for about 1-2 minutes, turning once, until golden on both sides.Remove from the pan and drain on kitchen paper. Serve while still slightly warm. Mix together the flour, sugar, powdered and whole milk, spices, salt, almonds and melted butter in a bowl. Leave to rest for ten minutes. Mix together the flour, sugar, powdered and whole milk, spices, salt, almonds and melted butter in a bowl. Leave to rest for ten minutes. Heat the oil or ghee in a non-stick frying pan and drop small tablespoons of the batter into the pan. Fry over a moderate heat for about 1-2 minutes, turning once, until golden on both sides. Heat the oil or ghee in a non-stick frying pan and drop small tablespoons of the batter into the pan. Fry over a moderate heat for about 1-2 minutes, turning once, until golden on both sides. Remove from the pan and drain on kitchen paper. Serve while still slightly warm. Remove from the pan and drain on kitchen paper. Serve while still slightly warm.
Flash-fried salmon with yellow pepper and onion salsa recipe
 ½ tbsp olive oil150g/5½oz salmon fillet, sliced into pieces 0.5cm/½in thick½ lemon, juice only ½ tbsp olive oil 150g/5½oz salmon fillet, sliced into pieces 0.5cm/½in thick ½ lemon, juice only ¼ yellow pepper, finely chopped¼ red onion, finely chopped1 tsp chilli flakes2 tbsp chopped fresh parsley1 tbsp olive oil1 lemon, zest and juice ¼ yellow pepper, finely chopped ¼ red onion, finely chopped 1 tsp chilli flakes 2 tbsp chopped fresh parsley 1 tbsp olive oil 1 lemon, zest and juice Method For the salmon, heat the oil in a small frying pan over a high heat and fry the salmon slices for 20 seconds on each side, or until just cooked through.Remove the salmon from the pan to a serving plate and squeeze over the lemon juice.For the salsa, mix all the salsa ingredients together in a bowl and serve with the salmon. For the salmon, heat the oil in a small frying pan over a high heat and fry the salmon slices for 20 seconds on each side, or until just cooked through. For the salmon, heat the oil in a small frying pan over a high heat and fry the salmon slices for 20 seconds on each side, or until just cooked through. Remove the salmon from the pan to a serving plate and squeeze over the lemon juice. Remove the salmon from the pan to a serving plate and squeeze over the lemon juice. For the salsa, mix all the salsa ingredients together in a bowl and serve with the salmon. For the salsa, mix all the salsa ingredients together in a bowl and serve with the salmon.
Garlic chicken recipe
 This delicious casserole uses whole garlic cloves to add an extra kick of flavour - the result is surprisingly subtle. ¼ orange pepper, seeds removed1 cooked chicken breast, skin removed, sliced4 new potatoes2 heaped tbsp canned red kidney beans, rinsed and drained3 whole garlic cloves, skins left on1 tsp plain flourpinch paprikapinch vegetable bouillon powder125ml/4½fl oz boiling water½ tsp yeast extract, such as Marmite or Bovrilsteamed green beans, to serve ¼ orange pepper, seeds removed 1 cooked chicken breast, skin removed, sliced 4 new potatoes 2 heaped tbsp canned red kidney beans, rinsed and drained 3 whole garlic cloves, skins left on 1 tsp plain flour pinch paprika pinch vegetable bouillon powder 125ml/4½fl oz boiling water ½ tsp yeast extract, such as Marmite or Bovril steamed green beans, to serve Method Preheat the oven to 220C/450F/Gas 7. Place the pepper, chicken, potatoes and kidney beans into a lidded casserole dish. Add the garlic cloves, with their skins still on. Sprinkle over the flour and paprika.Add the bouillon powder to the water, then mix in the yeast extract until dissolved. Pour this stock mixture into the casserole dish to just cover its contents. Cover the dish with the lid.Cook the garlic chicken in the oven for 25-30 minutes, or until the potatoes are tender. Serve with steamed green beans. Preheat the oven to 220C/450F/Gas 7. Preheat the oven to 220C/450F/Gas 7. Place the pepper, chicken, potatoes and kidney beans into a lidded casserole dish. Add the garlic cloves, with their skins still on. Sprinkle over the flour and paprika. Place the pepper, chicken, potatoes and kidney beans into a lidded casserole dish. Add the garlic cloves, with their skins still on. Sprinkle over the flour and paprika. Add the bouillon powder to the water, then mix in the yeast extract until dissolved. Pour this stock mixture into the casserole dish to just cover its contents. Cover the dish with the lid. Add the bouillon powder to the water, then mix in the yeast extract until dissolved. Pour this stock mixture into the casserole dish to just cover its contents. Cover the dish with the lid. Cook the garlic chicken in the oven for 25-30 minutes, or until the potatoes are tender. Serve with steamed green beans. Cook the garlic chicken in the oven for 25-30 minutes, or until the potatoes are tender. Serve with steamed green beans.
Goan coconut gobi recipe
 1 tbsp vegetable oil1 tsp coriander seeds ¾ tsp mustard seeds (black preferably but yellow is okay) 2 tsp fresh root ginger, minced2 green chillies, finely chopped ½ tbsp chopped almonds (optional) 1 small onion, finely chopped 200g/7oz cauliflower, cut into florets 200g/7oz broccoli, cut into florets2 medium tomatoes, chopped handful of green beans½ tsp turmeric powder 1 tsp salt1 tbsp water200ml/7fl oz coconut milk fresh chopped coriander for garnish 1 tbsp vegetable oil 1 tsp coriander seeds ¾ tsp mustard seeds (black preferably but yellow is okay) 2 tsp fresh root ginger, minced 2 green chillies, finely chopped ½ tbsp chopped almonds (optional) 1 small onion, finely chopped 200g/7oz cauliflower, cut into florets 200g/7oz broccoli, cut into florets 2 medium tomatoes, chopped handful of green beans ½ tsp turmeric powder 1 tsp salt 1 tbsp water 200ml/7fl oz coconut milk fresh chopped coriander for garnish Method Heat the oil in a pan over a high heat. When hot add the mustard and coriander seeds. Once the seeds start to pop reduce the heat and add the ginger, chillies, almonds and onion. Stir and cook for two minutes. Next add the cauliflower and broccoli florets and stir to mix everything well, cover and cooked for five minutes. Then add the tomatoes, green beans, turmeric, salt and water. Stir and cover the pan, turn the heat down to low and cook for 3-5 minutes until the cauliflower is just tender. Finally add the coconut milk and bring to the boil, reduce the heat to a rapid simmer and cook for 2-3 minutes until the sauce is nice and thick. Serve garnished with fresh coriander and hot thick chappatis. Heat the oil in a pan over a high heat. When hot add the mustard and coriander seeds. Heat the oil in a pan over a high heat. When hot add the mustard and coriander seeds. Once the seeds start to pop reduce the heat and add the ginger, chillies, almonds and onion. Stir and cook for two minutes. Once the seeds start to pop reduce the heat and add the ginger, chillies, almonds and onion. Stir and cook for two minutes. Next add the cauliflower and broccoli florets and stir to mix everything well, cover and cooked for five minutes. Next add the cauliflower and broccoli florets and stir to mix everything well, cover and cooked for five minutes. Then add the tomatoes, green beans, turmeric, salt and water. Stir and cover the pan, turn the heat down to low and cook for 3-5 minutes until the cauliflower is just tender. Then add the tomatoes, green beans, turmeric, salt and water. Stir and cover the pan, turn the heat down to low and cook for 3-5 minutes until the cauliflower is just tender. Finally add the coconut milk and bring to the boil, reduce the heat to a rapid simmer and cook for 2-3 minutes until the sauce is nice and thick. Finally add the coconut milk and bring to the boil, reduce the heat to a rapid simmer and cook for 2-3 minutes until the sauce is nice and thick. Serve garnished with fresh coriander and hot thick chappatis. Serve garnished with fresh coriander and hot thick chappatis.
Goat koftas with a mint and lime dressing recipe
 This speedy kofta recipe is packed with flavour and would make a great alternative to homemade burgers. Try it with lamb instead of goat meat if you prefer. 5 tbsp olive oil1 small onion, finely chopped 300g/10½oz minced goat2 garlic cloves, chopped handful of mint, choppedhandful of parsley, chopped25g/1oz toasted pine nuts 1 tsp ground cinnamon1 tsp cuminpinch freshly grated nutmeg 5 tbsp olive oil 1 small onion, finely chopped 300g/10½oz minced goat 2 garlic cloves, chopped handful of mint, chopped handful of parsley, chopped 25g/1oz toasted pine nuts 1 tsp ground cinnamon 1 tsp cumin pinch freshly grated nutmeg ½ cucumber, peeled and diced2 tbsp chopped fresh mint300g/10½oz yoghurt 2 limes, juice onlysalt and freshly ground black pepper ½ cucumber, peeled and diced 2 tbsp chopped fresh mint 300g/10½oz yoghurt 2 limes, juice only salt and freshly ground black pepper 4 white pitta breads, warmed400g/14oz feta cheese or halloumi, broken into pieces 4 white pitta breads, warmed 400g/14oz feta cheese or halloumi, broken into pieces Method Heat a small frying pan and add 1 tablespoon of oil. Once hot add the onion and cook until soft. Place all the kofta ingredients, apart from the oil, into a bowl and mix thoroughly. Shape into sausage shapes. Heat a heavy flat griddle pan. Oil the koftas with the remaining oil and cook on the griddle for 6-7 minutes turning around constantly so they cook evenly.Mix all the dressing ingredients in a bowl and season to taste with salt and pepper.To serve, stuff the pitta bread with the cooked koftas, dressing and cheese and enjoy warm. Heat a small frying pan and add 1 tablespoon of oil. Once hot add the onion and cook until soft. Place all the kofta ingredients, apart from the oil, into a bowl and mix thoroughly. Shape into sausage shapes. Heat a small frying pan and add 1 tablespoon of oil. Once hot add the onion and cook until soft. Place all the kofta ingredients, apart from the oil, into a bowl and mix thoroughly. Shape into sausage shapes. Heat a heavy flat griddle pan. Oil the koftas with the remaining oil and cook on the griddle for 6-7 minutes turning around constantly so they cook evenly. Heat a heavy flat griddle pan. Oil the koftas with the remaining oil and cook on the griddle for 6-7 minutes turning around constantly so they cook evenly. Mix all the dressing ingredients in a bowl and season to taste with salt and pepper. Mix all the dressing ingredients in a bowl and season to taste with salt and pepper. To serve, stuff the pitta bread with the cooked koftas, dressing and cheese and enjoy warm. To serve, stuff the pitta bread with the cooked koftas, dressing and cheese and enjoy warm.
Green bean salad recipe
 Rick Stein's classic green bean salad can be served warm or cold, and makes a great side to take to a fancy or casual get-together. 500g/18oz fine green beans, stalk ends removed1 tbsp Dijon mustard1 tbsp white wine vinegar7 tbsp extra virgin olive oil1 bunch spring onions, trimmed and thinly slicedsalt and freshly ground black pepper 500g/18oz fine green beans, stalk ends removed 1 tbsp Dijon mustard 1 tbsp white wine vinegar 7 tbsp extra virgin olive oil 1 bunch spring onions, trimmed and thinly sliced salt and freshly ground black pepper Method Bring a pan of well-salted water (i.e. 1 teaspoon per 600ml/1 pint) to the boil. Add the beans and boil rapidly for 4-4½ minutes until just tender.Meanwhile, whisk together the mustard and vinegar and then gradually whisk in the olive oil. Season to taste with salt and pepper.Drain the beans well and return them to the pan. Toss with the spring onions and mustard dressing. Pile into a serving bowl and serve warm. Bring a pan of well-salted water (i.e. 1 teaspoon per 600ml/1 pint) to the boil. Add the beans and boil rapidly for 4-4½ minutes until just tender. Bring a pan of well-salted water (i.e. 1 teaspoon per 600ml/1 pint) to the boil. Add the beans and boil rapidly for 4-4½ minutes until just tender. Meanwhile, whisk together the mustard and vinegar and then gradually whisk in the olive oil. Season to taste with salt and pepper. Meanwhile, whisk together the mustard and vinegar and then gradually whisk in the olive oil. Season to taste with salt and pepper. Drain the beans well and return them to the pan. Toss with the spring onions and mustard dressing. Pile into a serving bowl and serve warm. Drain the beans well and return them to the pan. Toss with the spring onions and mustard dressing. Pile into a serving bowl and serve warm.
Gold digger buns recipe
 These easy, fruity buns are packed with nuggets of golden apricots. Try cooking them with the kids on a rainy day. 110g/4oz self-raising flour, plus extra for dusting60g/2½oz butter6 dried, ready-to-eat apricots, chopped30g/1¼oz caster sugar1 free-range egg, beatenseedless grapes, to serve (optional) 110g/4oz self-raising flour, plus extra for dusting 60g/2½oz butter 6 dried, ready-to-eat apricots, chopped 30g/1¼oz caster sugar 1 free-range egg, beaten seedless grapes, to serve (optional) Method Preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment.In a bowl, rub the flour and butter together using your fingertips until the mixture resembles breadcrumbs.Stir in the apricots and sugar.Gradually add the beaten egg and stir until the mixture comes together as a soft dough. If the mixture becomes too sticky, add a little more flour.Turn out the dough onto a lightly floured work surface. Cut it into six equally sized pieces and roll each into a ball. Arrange the balls onto the prepared baking tray.Bake the buns in the oven for 15-20 minutes, or until golden-brown on top and cooked through (a skewer inserted into the centre of each should come out clean). Set aside to cool, then eat with grapes, if desired. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment. Preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment. In a bowl, rub the flour and butter together using your fingertips until the mixture resembles breadcrumbs. In a bowl, rub the flour and butter together using your fingertips until the mixture resembles breadcrumbs. Stir in the apricots and sugar. Stir in the apricots and sugar. Gradually add the beaten egg and stir until the mixture comes together as a soft dough. If the mixture becomes too sticky, add a little more flour. Gradually add the beaten egg and stir until the mixture comes together as a soft dough. If the mixture becomes too sticky, add a little more flour. Turn out the dough onto a lightly floured work surface. Cut it into six equally sized pieces and roll each into a ball. Arrange the balls onto the prepared baking tray. Turn out the dough onto a lightly floured work surface. Cut it into six equally sized pieces and roll each into a ball. Arrange the balls onto the prepared baking tray. Bake the buns in the oven for 15-20 minutes, or until golden-brown on top and cooked through (a skewer inserted into the centre of each should come out clean). Set aside to cool, then eat with grapes, if desired. Bake the buns in the oven for 15-20 minutes, or until golden-brown on top and cooked through (a skewer inserted into the centre of each should come out clean). Set aside to cool, then eat with grapes, if desired. Recipe tips This dish can be frozen for up to one month.