ademchaoua/GeneralTextCorpus huggingface dataset:
Creamy mushroom soup recipe
 This is a really easy recipe for creamy mushroom soup. Just double the quantities for another helping. 25g/1oz unsalted butter, chopped 1 tbsp olive oil½ onion, finely chopped1 clove garlic, finely chopped1 Portobello mushroom, finely choppedsalt and freshly ground black pepper50ml/2fl oz white wine200ml/7fl oz hot chicken or vegetable stock50ml/2fl oz double cream1 tsp chopped fresh parsley 25g/1oz unsalted butter, chopped 1 tbsp olive oil ½ onion, finely chopped 1 clove garlic, finely chopped 1 Portobello mushroom, finely chopped salt and freshly ground black pepper 50ml/2fl oz white wine 200ml/7fl oz hot chicken or vegetable stock 50ml/2fl oz double cream 1 tsp chopped fresh parsley Method Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft.Add the mushroom and cook until soft, then season well with salt and freshly ground black pepper.Add the white wine and cook to reduce by half.Add the stock and simmer for five minutes, then add the cream and parsley. Allow to cool slightly, then iquidise until smooth in a blender. Serve in a warm bowl, reheating if necessary. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft. Add the mushroom and cook until soft, then season well with salt and freshly ground black pepper. Add the mushroom and cook until soft, then season well with salt and freshly ground black pepper. Add the white wine and cook to reduce by half. Add the white wine and cook to reduce by half. Add the stock and simmer for five minutes, then add the cream and parsley. Add the stock and simmer for five minutes, then add the cream and parsley. Allow to cool slightly, then iquidise until smooth in a blender. Serve in a warm bowl, reheating if necessary. Allow to cool slightly, then iquidise until smooth in a blender. Serve in a warm bowl, reheating if necessary.
Broccoli and potato soup with creamy pistou recipe
 55g/2oz butter½ onion, peeled, chopped½ potato, peeled, sliced½ head broccoli, cut into small florets400ml/14fl oz chicken or vegetable stock2 tbsp double cream 55g/2oz butter ½ onion, peeled, chopped ½ potato, peeled, sliced ½ head broccoli, cut into small florets 400ml/14fl oz chicken or vegetable stock 2 tbsp double cream 1 handful fresh basil leaves2 tbsp pine nuts, toasted4 tbsp extra virgin olive oilsalt and freshly ground black pepper 1 handful fresh basil leaves 2 tbsp pine nuts, toasted 4 tbsp extra virgin olive oil salt and freshly ground black pepper 1 tbsp double cream1 tbsp chopped fresh flatleaf parsley leaves1 tbsp chopped fresh chervil 1 tbsp double cream 1 tbsp chopped fresh flatleaf parsley leaves 1 tbsp chopped fresh chervil Method For the soup, heat the butter in a pan over a medium heat and gently fry the onion for 3-4 minutes, until softened. Add the potato and broccoli to the pan and stir. Add the chicken stock and bring the mixture to a simmer. Simmer for 8-10 minutes, or until the vegetables are tender, then stir in the cream.Blend the mixture with a stick blender until smooth.For the pistou, blend all the pistou ingredients in a food processor until smooth.Serve the soup in a bowl with the pistou and cream drizzled over the top. Garnish with the chopped parsley and chervil. For the soup, heat the butter in a pan over a medium heat and gently fry the onion for 3-4 minutes, until softened. For the soup, heat the butter in a pan over a medium heat and gently fry the onion for 3-4 minutes, until softened. Add the potato and broccoli to the pan and stir. Add the chicken stock and bring the mixture to a simmer. Simmer for 8-10 minutes, or until the vegetables are tender, then stir in the cream. Add the potato and broccoli to the pan and stir. Add the chicken stock and bring the mixture to a simmer. Simmer for 8-10 minutes, or until the vegetables are tender, then stir in the cream. Blend the mixture with a stick blender until smooth. Blend the mixture with a stick blender until smooth. For the pistou, blend all the pistou ingredients in a food processor until smooth. For the pistou, blend all the pistou ingredients in a food processor until smooth. Serve the soup in a bowl with the pistou and cream drizzled over the top. Garnish with the chopped parsley and chervil. Serve the soup in a bowl with the pistou and cream drizzled over the top. Garnish with the chopped parsley and chervil.
Creamy butternut squash soup recipe
 What's more comforting than a velvety butternut squash soup with cream? This is an easy and quick lunch or dinner party starter. 300g/10½oz butternut squash, peeled and chopped olive oil, for drizzlingsalt and freshly ground black pepper 2 garlic cloves, unpeeled½ onion, chopped300ml/½ pint hot chicken or vegetable stock100ml/3½fl oz double creamchopped fresh parsley, to garnish 300g/10½oz butternut squash, peeled and chopped olive oil, for drizzling salt and freshly ground black pepper 2 garlic cloves, unpeeled ½ onion, chopped 300ml/½ pint hot chicken or vegetable stock 100ml/3½fl oz double cream chopped fresh parsley, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6.Place the butternut squash onto a baking tray. Drizzle with olive oil, season with salt and freshly ground black pepper and scatter over the garlic cloves. Place in the oven and roast for 10-15 minutes, or until tender and golden-brown. Set aside.Meanwhile, heat a dash of olive oil in a saucepan, add the onion and fry for five minutes over a gentle heat, or until softened. Add the butternut squash to the onions (reserving a few cubes for garnish). Squeeze the roasted garlic out of its skin and add to the pan. Add the chicken stock and simmer for three minutes. Stir in the cream and season well with salt and freshly ground black pepper.Blend with a hand blender until smooth. Pour into a bowl and garnish with the reserved roasted butternut squash cubes and chopped parsley. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the butternut squash onto a baking tray. Drizzle with olive oil, season with salt and freshly ground black pepper and scatter over the garlic cloves. Place in the oven and roast for 10-15 minutes, or until tender and golden-brown. Set aside. Place the butternut squash onto a baking tray. Drizzle with olive oil, season with salt and freshly ground black pepper and scatter over the garlic cloves. Place in the oven and roast for 10-15 minutes, or until tender and golden-brown. Set aside. Meanwhile, heat a dash of olive oil in a saucepan, add the onion and fry for five minutes over a gentle heat, or until softened. Meanwhile, heat a dash of olive oil in a saucepan, add the onion and fry for five minutes over a gentle heat, or until softened. Add the butternut squash to the onions (reserving a few cubes for garnish). Squeeze the roasted garlic out of its skin and add to the pan. Add the chicken stock and simmer for three minutes. Add the butternut squash to the onions (reserving a few cubes for garnish). Squeeze the roasted garlic out of its skin and add to the pan. Add the chicken stock and simmer for three minutes. Stir in the cream and season well with salt and freshly ground black pepper. Stir in the cream and season well with salt and freshly ground black pepper. Blend with a hand blender until smooth. Pour into a bowl and garnish with the reserved roasted butternut squash cubes and chopped parsley. Serve. Blend with a hand blender until smooth. Pour into a bowl and garnish with the reserved roasted butternut squash cubes and chopped parsley. Serve.
Butternut squash stew with coriander rouille recipe
 2 tbsp olive oil100g/3½oz butternut squash, peeled and chopped into 1cm/½in cubes¼ red onion, chopped1 leek, trimmed and chopped1 red pepper, chopped100ml/3½fl oz white wine50ml/2fl oz double creamsalt and freshly ground black pepper 2 tbsp olive oil 100g/3½oz butternut squash, peeled and chopped into 1cm/½in cubes ¼ red onion, chopped 1 leek, trimmed and chopped 1 red pepper, chopped 100ml/3½fl oz white wine 50ml/2fl oz double cream salt and freshly ground black pepper large handful fresh corianderlarge handful fresh parsley2 tbsp chopped fresh chives1 garlic clove, chopped50g/1¾oz fresh white breadcrumbs½ lime, juice only2 tbsp olive oil large handful fresh coriander large handful fresh parsley 2 tbsp chopped fresh chives 1 garlic clove, chopped 50g/1¾oz fresh white breadcrumbs ½ lime, juice only 2 tbsp olive oil Method For the butternut squash stew, heat the oil in a large pan over a medium heat, place the butternut squash pieces into the pan and fry for 6-8 minutes, stirring frequently. Add the red onion, leek and red pepper and cook gently for 4-5 minutes. Add the wine, turn up the heat and simmer for 3-4 minutes. Stir in the cream and season well with salt and freshly ground black pepper.For the coriander rouille, place all the ingredients into a small food processor and blend until smooth.To serve, pour the stew into a large shallow bowl and drizzle over some of the rouille. For the butternut squash stew, heat the oil in a large pan over a medium heat, place the butternut squash pieces into the pan and fry for 6-8 minutes, stirring frequently. For the butternut squash stew, heat the oil in a large pan over a medium heat, place the butternut squash pieces into the pan and fry for 6-8 minutes, stirring frequently. Add the red onion, leek and red pepper and cook gently for 4-5 minutes. Add the red onion, leek and red pepper and cook gently for 4-5 minutes. Add the wine, turn up the heat and simmer for 3-4 minutes. Stir in the cream and season well with salt and freshly ground black pepper. Add the wine, turn up the heat and simmer for 3-4 minutes. Stir in the cream and season well with salt and freshly ground black pepper. For the coriander rouille, place all the ingredients into a small food processor and blend until smooth. For the coriander rouille, place all the ingredients into a small food processor and blend until smooth. To serve, pour the stew into a large shallow bowl and drizzle over some of the rouille. To serve, pour the stew into a large shallow bowl and drizzle over some of the rouille.
Meatloaf recipe
 Meatloaf is easy, tasty and economical. Serve with buttery jacket potatoes for a comfort food supper. 750g/1lb 10oz lean beef mince175g/6oz pork sausage meat1 egg, beaten 1 medium onion, finely chopped1 clove garlic, crushed1 tablespoon sage leaves, chopped1 tablespoon mustard1 heaped tablespoon tomato purée110g/4oz fresh breadcrumbs½ tsp paprikasalt and freshly ground black pepper 750g/1lb 10oz lean beef mince 175g/6oz pork sausage meat 1 egg, beaten 1 medium onion, finely chopped 1 clove garlic, crushed 1 tablespoon sage leaves, chopped 1 tablespoon mustard 1 heaped tablespoon tomato purée 110g/4oz fresh breadcrumbs ½ tsp paprika salt and freshly ground black pepper Method Heat the oven to 180C/350F/Gas4.Place all the ingredients in a large mixing bowl and mix thoroughly - it s best to use your hands here.Transfer the mix to a 900g/2lb loaf tin and pat down until level. Cover the top of the mixture with an oiled piece of greaseproof paper.Bake in the oven for 1 hour 30 minutes or until the meatloaf is cooked through. (Remove the paper 15 minutes before the end of cooking). Heat the oven to 180C/350F/Gas4. Heat the oven to 180C/350F/Gas4. Place all the ingredients in a large mixing bowl and mix thoroughly - it s best to use your hands here. Place all the ingredients in a large mixing bowl and mix thoroughly - it s best to use your hands here. Transfer the mix to a 900g/2lb loaf tin and pat down until level. Cover the top of the mixture with an oiled piece of greaseproof paper. Transfer the mix to a 900g/2lb loaf tin and pat down until level. Cover the top of the mixture with an oiled piece of greaseproof paper. Bake in the oven for 1 hour 30 minutes or until the meatloaf is cooked through. (Remove the paper 15 minutes before the end of cooking). Bake in the oven for 1 hour 30 minutes or until the meatloaf is cooked through. (Remove the paper 15 minutes before the end of cooking). Recipe tips If you prefer, you can place the meatloaf to bake in a bain marie (water bath) ie: in a baking tin half filled with water. Cook for a further 20-30 minutes if needs be. Baking the loaf in a bain marie ensures the meatloaf cooks through evenly and stays moist.
Mice in jackets recipe
 4 potatoes1 tbsp oil30g/1oz butter6 tbsp milkgrated cheesesalt and freshly ground black peppercherry tomatoeschivesraisinsradishesspring onions 4 potatoes 1 tbsp oil 30g/1oz butter 6 tbsp milk grated cheese salt and freshly ground black pepper cherry tomatoes chives raisins radishes spring onions Method Preheat the oven to 200C/400F/Gas 6.Wash the potatoes and pat them dry. Prick the skins with a fork and put the potatoes on a baking tray. Brush them all over with oil.Bake the potatoes until they are soft. Medium-sized potatoes take about an hour. Cool enough to handle? Then cut off the tops and carefully scoop out the soft potato centres. You can throw away the lids (or eat them).Mash the soft centres with the butter, milk and cheese. Add a pinch of salt and pepper, then pop the mixture back into the potato jackets.Sprinkle with cheese and cook your potatoes under the grill for a few minutes until they are golden.Make a nose and whiskers with half a cherry tomato held in place with a cocktail stick and chives tucked behind.Finish decorating with raisin eyes, radish ears and spring onion tails. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Wash the potatoes and pat them dry. Prick the skins with a fork and put the potatoes on a baking tray. Brush them all over with oil. Wash the potatoes and pat them dry. Prick the skins with a fork and put the potatoes on a baking tray. Brush them all over with oil. Bake the potatoes until they are soft. Medium-sized potatoes take about an hour. Bake the potatoes until they are soft. Medium-sized potatoes take about an hour. Cool enough to handle? Then cut off the tops and carefully scoop out the soft potato centres. You can throw away the lids (or eat them). Cool enough to handle? Then cut off the tops and carefully scoop out the soft potato centres. You can throw away the lids (or eat them). Mash the soft centres with the butter, milk and cheese. Add a pinch of salt and pepper, then pop the mixture back into the potato jackets. Mash the soft centres with the butter, milk and cheese. Add a pinch of salt and pepper, then pop the mixture back into the potato jackets. Sprinkle with cheese and cook your potatoes under the grill for a few minutes until they are golden. Sprinkle with cheese and cook your potatoes under the grill for a few minutes until they are golden. Make a nose and whiskers with half a cherry tomato held in place with a cocktail stick and chives tucked behind. Make a nose and whiskers with half a cherry tomato held in place with a cocktail stick and chives tucked behind. Finish decorating with raisin eyes, radish ears and spring onion tails. Finish decorating with raisin eyes, radish ears and spring onion tails.
Chicken and chickpea stew with roasted tomatoes recipe
 2 tbsp olive oil½ onion, peeled, finely chopped2 garlic cloves, peeled, finely chopped1 chicken breast, skin removed, chopped2 tbsp tomato purée150ml/5fl oz chicken stock6 cherry tomatoes, cut in half85g/3oz tinned chickpeas, drained2 tbsp garlic-and-herb cream cheese, to serve 2 tbsp olive oil ½ onion, peeled, finely chopped 2 garlic cloves, peeled, finely chopped 1 chicken breast, skin removed, chopped 2 tbsp tomato purée 150ml/5fl oz chicken stock 6 cherry tomatoes, cut in half 85g/3oz tinned chickpeas, drained 2 tbsp garlic-and-herb cream cheese, to serve Method Heat the olive oil in a pan over a medium heat. Fry the onion and garlic for 4-5 minutes, or until softened, stirring occasionally.Add the chopped chicken to the pan and fry for 4-5 minutes, or until golden-brown, stirring occasionally. Add the tomato purée and chicken stock and heat until simmering. Stir in the tomatoes and chickpeas and continue to simmer for 2-3 minutes.To serve, spoon the chicken and sauce onto a plate and crumble over the garlic-and-herb cream cheese. Heat the olive oil in a pan over a medium heat. Fry the onion and garlic for 4-5 minutes, or until softened, stirring occasionally. Heat the olive oil in a pan over a medium heat. Fry the onion and garlic for 4-5 minutes, or until softened, stirring occasionally. Add the chopped chicken to the pan and fry for 4-5 minutes, or until golden-brown, stirring occasionally. Add the tomato purée and chicken stock and heat until simmering. Add the chopped chicken to the pan and fry for 4-5 minutes, or until golden-brown, stirring occasionally. Add the tomato purée and chicken stock and heat until simmering. Stir in the tomatoes and chickpeas and continue to simmer for 2-3 minutes. Stir in the tomatoes and chickpeas and continue to simmer for 2-3 minutes. To serve, spoon the chicken and sauce onto a plate and crumble over the garlic-and-herb cream cheese. To serve, spoon the chicken and sauce onto a plate and crumble over the garlic-and-herb cream cheese.
Grilled chicken with charred broccoli recipe
 ½ chicken breast, skinless2 tbsp olive oil1 tbsp chopped chervil salt and freshly ground black pepper100g/3&frac12oz purple sprouting broccoli½ lemon, juice onlysprig fresh dill, to garnish ½ chicken breast, skinless 2 tbsp olive oil 1 tbsp chopped chervil salt and freshly ground black pepper 100g/3&frac12oz purple sprouting broccoli ½ lemon, juice only sprig fresh dill, to garnish Method Using a meat tenderiser or the base of a heavy saucepan, put the chicken breast on a chopping board and flatten out to 1cm/½in thickness.Place the chicken in a small glass bowl with one tablespoon of the olive oil and the chervil. Season with salt and freshly ground black pepper.Bring a pot of salted water to the boil, add the broccoli and cook for one minute. Drain and immediately rinse under cold water. When it has cooled, drain again and dry off with kitchen towel. Heat a griddle pan until hot. Place the chicken on the pan and cook for 3-4 minutes on each side, or until cooked through.Toss the broccoli in the remaining one tablespoon of olive oil and place in the hot griddle pan. Cook for 1-2 minutes, or until tender.To serve, arrange the broccoli on a plate and top with the chicken. Squeeze over the lemon juice and garnish with dill. Using a meat tenderiser or the base of a heavy saucepan, put the chicken breast on a chopping board and flatten out to 1cm/½in thickness. Using a meat tenderiser or the base of a heavy saucepan, put the chicken breast on a chopping board and flatten out to 1cm/½in thickness. Place the chicken in a small glass bowl with one tablespoon of the olive oil and the chervil. Season with salt and freshly ground black pepper. Place the chicken in a small glass bowl with one tablespoon of the olive oil and the chervil. Season with salt and freshly ground black pepper. Bring a pot of salted water to the boil, add the broccoli and cook for one minute. Drain and immediately rinse under cold water. When it has cooled, drain again and dry off with kitchen towel. Bring a pot of salted water to the boil, add the broccoli and cook for one minute. Drain and immediately rinse under cold water. When it has cooled, drain again and dry off with kitchen towel. Heat a griddle pan until hot. Place the chicken on the pan and cook for 3-4 minutes on each side, or until cooked through. Heat a griddle pan until hot. Place the chicken on the pan and cook for 3-4 minutes on each side, or until cooked through. Toss the broccoli in the remaining one tablespoon of olive oil and place in the hot griddle pan. Cook for 1-2 minutes, or until tender. Toss the broccoli in the remaining one tablespoon of olive oil and place in the hot griddle pan. Cook for 1-2 minutes, or until tender. To serve, arrange the broccoli on a plate and top with the chicken. Squeeze over the lemon juice and garnish with dill. To serve, arrange the broccoli on a plate and top with the chicken. Squeeze over the lemon juice and garnish with dill.
Honey and mustard-glazed chicken with spicy potato wedges recipe
 1 tbsp olive oil1 potato, cut into wedges½ tsp cayenne pepper½ tsp chilli flakes 1 tbsp olive oil 1 potato, cut into wedges ½ tsp cayenne pepper ½ tsp chilli flakes 1 tbsp olive oil1 chicken breast, skin removed1 tsp balsamic vinegar1 tsp wholegrain mustard1 tsp honeysprig fresh parsley, to garnish 1 tbsp olive oil 1 chicken breast, skin removed 1 tsp balsamic vinegar 1 tsp wholegrain mustard 1 tsp honey sprig fresh parsley, to garnish Method Preheat the oven to 200C/400F/Gas 6.For the potato wedges, heat the oil in an ovenproof frying pan, add the potato wedges and sprinkle over the spices. Fry the wedges, stirring frequently, until lightly browned on all sides.Transfer to the oven and bake for 15 minutes, or until golden-brown and tender.Meanwhile, for the chicken, heat the oil in another ovenproof frying pan and fry the chicken for 2-3 minutes on each side. Add the balsamic vinegar, mustard and honey and stir to coat the chicken.Transfer to the oven and bake for 8-10 minutes, or until the chicken is completely cooked through.To serve, place the chicken onto a serving plate with the potato wedges and garnish with parsley. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the potato wedges, heat the oil in an ovenproof frying pan, add the potato wedges and sprinkle over the spices. Fry the wedges, stirring frequently, until lightly browned on all sides. For the potato wedges, heat the oil in an ovenproof frying pan, add the potato wedges and sprinkle over the spices. Fry the wedges, stirring frequently, until lightly browned on all sides. Transfer to the oven and bake for 15 minutes, or until golden-brown and tender. Transfer to the oven and bake for 15 minutes, or until golden-brown and tender. Meanwhile, for the chicken, heat the oil in another ovenproof frying pan and fry the chicken for 2-3 minutes on each side. Add the balsamic vinegar, mustard and honey and stir to coat the chicken. Meanwhile, for the chicken, heat the oil in another ovenproof frying pan and fry the chicken for 2-3 minutes on each side. Add the balsamic vinegar, mustard and honey and stir to coat the chicken. Transfer to the oven and bake for 8-10 minutes, or until the chicken is completely cooked through. Transfer to the oven and bake for 8-10 minutes, or until the chicken is completely cooked through. To serve, place the chicken onto a serving plate with the potato wedges and garnish with parsley. To serve, place the chicken onto a serving plate with the potato wedges and garnish with parsley.