ademchaoua/GeneralTextCorpus huggingface dataset:
Real vanilla ice cream recipe
 I like this vanilla ice cream on its own or with just a few fresh raspberries. 500ml/17fl oz double cream 1 vanilla pod, split 100g/3½oz caster sugar 150ml/5fl oz water 4 eggs, yolks only 500ml/17fl oz double cream 1 vanilla pod, split 100g/3½oz caster sugar 150ml/5fl oz water 4 eggs, yolks only Method Scald the cream (ie bring almost to boiling point, then remove from the heat) and add the vanilla pod. Leave to infuse until the cream is completely cool. Scrape out the tiny seeds from the pod and leave in the cream. Over a low heat dissolve the sugar in the water, then turn up the heat and boil rapidly to get a light syrup (it's ready when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just 1 minute.Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then pour into an ice cream machine and churn until frozen. Scald the cream (ie bring almost to boiling point, then remove from the heat) and add the vanilla pod. Leave to infuse until the cream is completely cool. Scrape out the tiny seeds from the pod and leave in the cream. Scald the cream (ie bring almost to boiling point, then remove from the heat) and add the vanilla pod. Leave to infuse until the cream is completely cool. Scrape out the tiny seeds from the pod and leave in the cream. Over a low heat dissolve the sugar in the water, then turn up the heat and boil rapidly to get a light syrup (it's ready when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just 1 minute. Over a low heat dissolve the sugar in the water, then turn up the heat and boil rapidly to get a light syrup (it's ready when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just 1 minute. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then pour into an ice cream machine and churn until frozen. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then pour into an ice cream machine and churn until frozen.
Aubergine involtini recipe
 Grilled aubergine meets rich tomato sauce and creamy ricotta in this classic Italian antipasti. 2 aubergines, thinly sliced1 tbsp olive oil150g/5½oz ricotta150g/5½oz mozzarella, chopped1 free-range egg yolk3 tbsp vegetarian Italian-style hard cheese, grated100g/3½oz piquillo peppers, roughly choppedsmall bunch fresh basil, leaves picked and shredded3 tbsp ready-made tomato sauce or passatasalt and freshly ground black pepper 2 aubergines, thinly sliced 1 tbsp olive oil 150g/5½oz ricotta 150g/5½oz mozzarella, chopped 1 free-range egg yolk 3 tbsp vegetarian Italian-style hard cheese, grated 100g/3½oz piquillo peppers, roughly chopped small bunch fresh basil, leaves picked and shredded 3 tbsp ready-made tomato sauce or passata salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine slices with the olive oil and season well.Heat a griddle pan over a high heat. When the pan is hot, grill the aubergine strips for 2 minutes on each side, until slightly browned and tender.Mix the ricotta, mozzarella, egg yolk and half the vegetarian hard cheese in a bowl. Stir in the chopped peppers and basil and season well.Lay the aubergine strips out on a work surface and spread each one with a teaspoon of tomato sauce. Put a dessert spoon of the cheese mixture at one end and roll up the aubergine. Place the aubergine parcels into an ovenproof baking dish, so they all fit snugly. Sprinkle with the rest of the hard cheese. Bake for 15 minutes, then serve. Preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine slices with the olive oil and season well. Preheat the oven to 180C/160C Fan/Gas 4. Toss the aubergine slices with the olive oil and season well. Heat a griddle pan over a high heat. When the pan is hot, grill the aubergine strips for 2 minutes on each side, until slightly browned and tender. Heat a griddle pan over a high heat. When the pan is hot, grill the aubergine strips for 2 minutes on each side, until slightly browned and tender. Mix the ricotta, mozzarella, egg yolk and half the vegetarian hard cheese in a bowl. Stir in the chopped peppers and basil and season well. Mix the ricotta, mozzarella, egg yolk and half the vegetarian hard cheese in a bowl. Stir in the chopped peppers and basil and season well. Lay the aubergine strips out on a work surface and spread each one with a teaspoon of tomato sauce. Put a dessert spoon of the cheese mixture at one end and roll up the aubergine. Lay the aubergine strips out on a work surface and spread each one with a teaspoon of tomato sauce. Put a dessert spoon of the cheese mixture at one end and roll up the aubergine. Place the aubergine parcels into an ovenproof baking dish, so they all fit snugly. Sprinkle with the rest of the hard cheese. Bake for 15 minutes, then serve. Place the aubergine parcels into an ovenproof baking dish, so they all fit snugly. Sprinkle with the rest of the hard cheese. Bake for 15 minutes, then serve.
Fruity yoghurt jellies recipe
 These little yoghurt jellies are sweetened with no-added-sugar cordial and will hit the spot if you are used to finishing a meal with dessert. The yoghurt brings extra protein and the jellies are topped with mixed berries for fibre. Leaf gelatine is very simple to use and easily available – so give it a go. With a GI of 39 this meal is high protein, low GI and provides 42 kcal per portion. 4 sheets leaf gelatine6 tbsp sugar-free lemon or orange squash½ lemon, zest only, finely grated150g/5½oz fat-free natural yoghurt200g/7oz mixed fresh berries (alternatively use frozen berries)small handful fresh mint leaves 4 sheets leaf gelatine 6 tbsp sugar-free lemon or orange squash ½ lemon, zest only, finely grated 150g/5½oz fat-free natural yoghurt 200g/7oz mixed fresh berries (alternatively use frozen berries) small handful fresh mint leaves Method Put the gelatine sheets in a medium bowl and cover with cold water. Leave to soak for five minutes or until they soften. Turn them a couple of times to make sure they don’t stick together.Pour the squash, lemon zest and 100ml/3½fl oz of water into a small saucepan and heat very gently until just warm. Remove from the heat. Squeeze the gelatine sheets to remove excess water and then add to the pan, stirring until it melts in to the liquid. Stir in 250ml/9fl oz water and the yoghurt until they are thoroughly combined. Pour the jelly into four glass tumblers or dishes, cover with cling film and chill for 5-6 hours or overnight until set.Serve the jellies topped with fresh berries and mint leaves to decorate. Put the gelatine sheets in a medium bowl and cover with cold water. Leave to soak for five minutes or until they soften. Turn them a couple of times to make sure they don’t stick together. Put the gelatine sheets in a medium bowl and cover with cold water. Leave to soak for five minutes or until they soften. Turn them a couple of times to make sure they don’t stick together. Pour the squash, lemon zest and 100ml/3½fl oz of water into a small saucepan and heat very gently until just warm. Remove from the heat. Pour the squash, lemon zest and 100ml/3½fl oz of water into a small saucepan and heat very gently until just warm. Remove from the heat. Squeeze the gelatine sheets to remove excess water and then add to the pan, stirring until it melts in to the liquid. Squeeze the gelatine sheets to remove excess water and then add to the pan, stirring until it melts in to the liquid. Stir in 250ml/9fl oz water and the yoghurt until they are thoroughly combined. Stir in 250ml/9fl oz water and the yoghurt until they are thoroughly combined. Pour the jelly into four glass tumblers or dishes, cover with cling film and chill for 5-6 hours or overnight until set. Pour the jelly into four glass tumblers or dishes, cover with cling film and chill for 5-6 hours or overnight until set. Serve the jellies topped with fresh berries and mint leaves to decorate. Serve the jellies topped with fresh berries and mint leaves to decorate.
Stewed pineapple recipe
 This is a classic sweet dessert that we always make. It’s perfect for after a meal and these stewed, almost candied, pineapples get better and better every time they get warmed up. 750g/1lb 10oz frozen pineapple chunks 250g/9oz caster sugar 2 bay leaves 3 cardamom pods, crushed 1 cinnamon stick 2 tsp fennel seeds 150g/5½oz ghee 750g/1lb 10oz frozen pineapple chunks 250g/9oz caster sugar 2 bay leaves 3 cardamom pods, crushed 1 cinnamon stick 2 tsp fennel seeds 150g/5½oz ghee ice cream of your choice ice cream of your choice Method Put the pineapple in a medium non-stick pan with the caster sugar, bay leaves, cardamom, cinnamon and fennel seeds. Put over a high heat. Let the pineapple boil in its juices for 20 minutes (lots of liquid will be released from the pineapple). Reduce the heat and then simmer for another 20 minutes. Add the ghee and cook gently until the pineapple is a clear amber colour. Serve the stewed pineapple hot with a dollop of cold ice cream. Put the pineapple in a medium non-stick pan with the caster sugar, bay leaves, cardamom, cinnamon and fennel seeds. Put over a high heat. Put the pineapple in a medium non-stick pan with the caster sugar, bay leaves, cardamom, cinnamon and fennel seeds. Put over a high heat. Let the pineapple boil in its juices for 20 minutes (lots of liquid will be released from the pineapple). Reduce the heat and then simmer for another 20 minutes. Let the pineapple boil in its juices for 20 minutes (lots of liquid will be released from the pineapple). Reduce the heat and then simmer for another 20 minutes. Add the ghee and cook gently until the pineapple is a clear amber colour. Add the ghee and cook gently until the pineapple is a clear amber colour. Serve the stewed pineapple hot with a dollop of cold ice cream. Serve the stewed pineapple hot with a dollop of cold ice cream.
Cranberry and coconut cereal bars recipe
 Mary's cereal bars are so easy to make,and are great for a packed lunch or eating on the go.They're not exactly low in sugar, but they will be popular! 200g/7oz butter, softened200g/7oz light muscovado sugar100g/3½oz golden syrup50g/1¾oz sunflower seeds50g/1¾oz dried cranberries, chopped if large100g/3½oz sultanas50g/1¾oz desiccated coconut100g/3½oz crisped rice cereal150g/5½oz rolled oats 200g/7oz butter, softened 200g/7oz light muscovado sugar 100g/3½oz golden syrup 50g/1¾oz sunflower seeds 50g/1¾oz dried cranberries, chopped if large 100g/3½oz sultanas 50g/1¾oz desiccated coconut 100g/3½oz crisped rice cereal 150g/5½oz rolled oats Method Line a 23x30cm/9x12in traybake tin with cling film.Add the butter, sugar and golden syrup to a large saucepan and stir over a medium heat until melted. Pour into a large bowl, stir in all the remaining ingredients until well combined.Put the mixture into the prepared tin and spread with the back of a spoon into an even layer. Transfer to the fridge to chill, uncovered, for about 2 hours, or until firm.Remove from the traybake tin and cut into 18 even-sized bars. Keep in an airtight container until needed. Line a 23x30cm/9x12in traybake tin with cling film. Line a 23x30cm/9x12in traybake tin with cling film. Add the butter, sugar and golden syrup to a large saucepan and stir over a medium heat until melted. Pour into a large bowl, stir in all the remaining ingredients until well combined. Add the butter, sugar and golden syrup to a large saucepan and stir over a medium heat until melted. Pour into a large bowl, stir in all the remaining ingredients until well combined. Put the mixture into the prepared tin and spread with the back of a spoon into an even layer. Transfer to the fridge to chill, uncovered, for about 2 hours, or until firm. Put the mixture into the prepared tin and spread with the back of a spoon into an even layer. Transfer to the fridge to chill, uncovered, for about 2 hours, or until firm. Remove from the traybake tin and cut into 18 even-sized bars. Keep in an airtight container until needed. Remove from the traybake tin and cut into 18 even-sized bars. Keep in an airtight container until needed. Recipe tips If covered and chilled in the fridge, these bars can be made up to 3 days ahead. Chilling the mixture is so important, as it makes the bars much easier to cut.
Rocky road crunch bars recipe
 Nigella's easy rocky road will never be out of place at a birthday party or school bake sale. 125g/4½oz soft unsalted butter300g/10½oz best-quality dark chocolate, broken into pieces3 tbsp golden syrup200g/7¼oz rich tea biscuits100g/3½oz mini marshmallows2 tsp icing sugar, to dust 125g/4½oz soft unsalted butter 300g/10½oz best-quality dark chocolate, broken into pieces 3 tbsp golden syrup 200g/7¼oz rich tea biscuits 100g/3½oz mini marshmallows 2 tsp icing sugar, to dust Method Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl.Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining.Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows.Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula.Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula.Refrigerate for about two hours or overnight.To serve, cut into 24 fingers and dust with icing sugar. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl. Heat the butter, chocolate and golden syrup in a heavy-based saucepan over a gentle heat. Remove from the heat, scoop out about 125ml/4½fl oz of the melted mixture and set aside in a bowl. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining. Place the biscuits into a plastic freezer bag and crush them with a rolling pin until some have turned to crumbs but there are still pieces of biscuit remaining. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows. Fold the biscuit pieces and crumbs into the melted chocolate mixture in the saucepan, then add the marshmallows. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula. Tip the mixture into a 24cm/9in square baking tin and smooth the top with a wet spatula. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula. Pour over the reserved 125ml/4½fl oz of the melted chocolate mixture and smooth the top with a wet spatula. Refrigerate for about two hours or overnight. Refrigerate for about two hours or overnight. To serve, cut into 24 fingers and dust with icing sugar. To serve, cut into 24 fingers and dust with icing sugar.
Baked plums with mascarpone recipe
 This dessert is so simple to pull together and tastes wonderful. A great dish to serve up for an evening with friends. 6 ripe plums2 meringue nests250g tub mascarpone cheese4 tbsp caster sugar 6 ripe plums 2 meringue nests 250g tub mascarpone cheese 4 tbsp caster sugar Method Preheat the oven 200C/180C Fan/Gas 6.Halve and stone the plums and put them, hollow side up, in a heatproof dish.Break up the meringues and sprinkle them over the top, making sure lots fall into the hollows of the fruit.Place dollops of mascarpone cheese on top of the meringues and fruit.Sprinkle with the sugar and place the dish in the oven.Cook for 20 minutes, removing from the oven when the fruit is tender with a crisp crust.Serve warm. Preheat the oven 200C/180C Fan/Gas 6. Preheat the oven 200C/180C Fan/Gas 6. Halve and stone the plums and put them, hollow side up, in a heatproof dish. Halve and stone the plums and put them, hollow side up, in a heatproof dish. Break up the meringues and sprinkle them over the top, making sure lots fall into the hollows of the fruit. Break up the meringues and sprinkle them over the top, making sure lots fall into the hollows of the fruit. Place dollops of mascarpone cheese on top of the meringues and fruit. Place dollops of mascarpone cheese on top of the meringues and fruit. Sprinkle with the sugar and place the dish in the oven. Sprinkle with the sugar and place the dish in the oven. Cook for 20 minutes, removing from the oven when the fruit is tender with a crisp crust. Cook for 20 minutes, removing from the oven when the fruit is tender with a crisp crust. Serve warm. Serve warm. Recipe tips Peaches and apricots also work well in this dish.
3 stir-fry sauces recipe
 Mix together the sauces you already have in the cupboard and get delicious results. Here we show you how to make a cheat's teriyaki sauce, an easy sweet and sour sauce, and a quick satay sauce. You’ll never buy ready-made stir-fry sauce again. 2 tbsp dark soy sauce or tamari2 tsp runny honey 2 tbsp dark soy sauce or tamari 2 tsp runny honey 2 tsp cornflour2 tbsp tomato ketchup2 tsp runny honey1 tsp vinegar 2 tsp cornflour 2 tbsp tomato ketchup 2 tsp runny honey 1 tsp vinegar 3 tbsp peanut butter2 tbsp sweet chilli dipping sauce1 tbsp dark soy sauce or tamari 3 tbsp peanut butter 2 tbsp sweet chilli dipping sauce 1 tbsp dark soy sauce or tamari Method To make the cheat’s teriyaki sauce, mix together the soy sauce and honey in a small bowl. Use as a dip or in a stir-fry. To make the easy sweet and sour sauce, mix the cornflour with 2 tablespoons of water in a small bowl. Add the ketchup, honey and vinegar and mix well. Use as a dip or in a stir-fry. To make the quick satay sauce, put all the ingredients in a small saucepan with 100ml/3½fl oz of water and warm over a low heat for 30 seconds. Use as a dip or in a stir-fry. To make the cheat’s teriyaki sauce, mix together the soy sauce and honey in a small bowl. Use as a dip or in a stir-fry. To make the cheat’s teriyaki sauce, mix together the soy sauce and honey in a small bowl. Use as a dip or in a stir-fry. To make the easy sweet and sour sauce, mix the cornflour with 2 tablespoons of water in a small bowl. Add the ketchup, honey and vinegar and mix well. Use as a dip or in a stir-fry. To make the easy sweet and sour sauce, mix the cornflour with 2 tablespoons of water in a small bowl. Add the ketchup, honey and vinegar and mix well. Use as a dip or in a stir-fry. To make the quick satay sauce, put all the ingredients in a small saucepan with 100ml/3½fl oz of water and warm over a low heat for 30 seconds. Use as a dip or in a stir-fry. To make the quick satay sauce, put all the ingredients in a small saucepan with 100ml/3½fl oz of water and warm over a low heat for 30 seconds. Use as a dip or in a stir-fry.
Boozy berry Eton mess recipe
 This is a decadent Eton mess taken to the next level, with gin-soaked berries adding a real kick to this creamy dessert. 500g/1lb 2oz mixed berries, such as strawberries, raspberries, blackberries or blueberries, hulled and chopped2 tsp caster sugar150ml/5fl oz gin500ml/18fl oz double cream4 meringue nests (homemade or shop-bought)fresh mint leaves, to decorateicing sugar, to decorate 500g/1lb 2oz mixed berries, such as strawberries, raspberries, blackberries or blueberries, hulled and chopped 2 tsp caster sugar 150ml/5fl oz gin 500ml/18fl oz double cream 4 meringue nests (homemade or shop-bought) fresh mint leaves, to decorate icing sugar, to decorate Method Place the berries in a shallow bowl or dish. Spread the berries out as much as possible in one even layer so they absorb the gin and sprinkle with the caster sugar. Pour the gin over the berries and set aside for 10 minutes or so. The longer you leave the berries, the boozier they will be.Meanwhile, whip the cream in a bowl until it visibly thickens. Crush three of the meringue nests and fold them into the whipped cream. Drain the berries and set a few aside for decorating. In serving glasses or bowls, alternate a spoonful of the meringue cream mixture with spoonfuls of the boozy berries to create a layered Eton mess. Crumble the remaining meringue nest over the top. Decorate with a few berries and a few mint leaves. Dust some icing sugar over the top and serve. Place the berries in a shallow bowl or dish. Spread the berries out as much as possible in one even layer so they absorb the gin and sprinkle with the caster sugar. Pour the gin over the berries and set aside for 10 minutes or so. The longer you leave the berries, the boozier they will be. Place the berries in a shallow bowl or dish. Spread the berries out as much as possible in one even layer so they absorb the gin and sprinkle with the caster sugar. Pour the gin over the berries and set aside for 10 minutes or so. The longer you leave the berries, the boozier they will be. Meanwhile, whip the cream in a bowl until it visibly thickens. Crush three of the meringue nests and fold them into the whipped cream. Drain the berries and set a few aside for decorating. Meanwhile, whip the cream in a bowl until it visibly thickens. Crush three of the meringue nests and fold them into the whipped cream. Drain the berries and set a few aside for decorating. In serving glasses or bowls, alternate a spoonful of the meringue cream mixture with spoonfuls of the boozy berries to create a layered Eton mess. Crumble the remaining meringue nest over the top. Decorate with a few berries and a few mint leaves. Dust some icing sugar over the top and serve. In serving glasses or bowls, alternate a spoonful of the meringue cream mixture with spoonfuls of the boozy berries to create a layered Eton mess. Crumble the remaining meringue nest over the top. Decorate with a few berries and a few mint leaves. Dust some icing sugar over the top and serve. Recipe tips If this is slightly too much booze for you, using less will work just as well.