ademchaoua/GeneralTextCorpus huggingface dataset:
Stir-fried egg noodles recipe
 2 tbsp olive oil100g/3½oz egg noodles, cooked according to packet instructions1 handful fresh parsley, chopped1 handful fresh coriander, choppedsqueeze lemon juice2 tbsp sesame seeds, toasted2 tbsp soy sauce¼ red chilli, choppedsalt and freshly ground black pepper lime wedges, to garnish 2 tbsp olive oil 100g/3½oz egg noodles, cooked according to packet instructions 1 handful fresh parsley, chopped 1 handful fresh coriander, chopped squeeze lemon juice 2 tbsp sesame seeds, toasted 2 tbsp soy sauce ¼ red chilli, chopped salt and freshly ground black pepper lime wedges, to garnish Method Heat the olive oil in a wok, add the rest of the ingredients and stir-fry over a high heat for 2-3 minutes, or until warmed through. To serve, spoon the noodles into a bowl and garnish with the lime wedges. Heat the olive oil in a wok, add the rest of the ingredients and stir-fry over a high heat for 2-3 minutes, or until warmed through. Heat the olive oil in a wok, add the rest of the ingredients and stir-fry over a high heat for 2-3 minutes, or until warmed through. To serve, spoon the noodles into a bowl and garnish with the lime wedges. To serve, spoon the noodles into a bowl and garnish with the lime wedges.
Pears poached in red wine recipe
 By Nick Nairn From Ready Steady Cook Shopping list Ingredients 200ml/7fl oz red wine 50g/1¾oz brown sugar 2 whole star anise 1 pear, peeled3 tbsp Greek yoghurt, to serve 200ml/7fl oz red wine 50g/1¾oz brown sugar 2 whole star anise 1 pear, peeled 3 tbsp Greek yoghurt, to serve Method In a pan heat together the red wine, sugar and star anise until gently simmering.Add the pear and poach for 5-10 minutes, turning occasionally, until tender.To serve, place the pear into a bowl with the cooking liquor and Greek yoghurt spooned alongside. In a pan heat together the red wine, sugar and star anise until gently simmering. In a pan heat together the red wine, sugar and star anise until gently simmering. Add the pear and poach for 5-10 minutes, turning occasionally, until tender. Add the pear and poach for 5-10 minutes, turning occasionally, until tender. To serve, place the pear into a bowl with the cooking liquor and Greek yoghurt spooned alongside. To serve, place the pear into a bowl with the cooking liquor and Greek yoghurt spooned alongside.
Sweet and sour peppers recipe
 6 tbsp extra virgin olive oil1 large yellow pepper, deseeded and cut into thick strips1 large red pepper, deseeded and cut into thick strips3 anchovy fillets2 garlic cloves, peeled but left whole6 black olives1 tbsp capers1 tbsp sugar4 tbsp white wine vinegarsalt and freshly ground black pepper 6 tbsp extra virgin olive oil 1 large yellow pepper, deseeded and cut into thick strips 1 large red pepper, deseeded and cut into thick strips 3 anchovy fillets 2 garlic cloves, peeled but left whole 6 black olives 1 tbsp capers 1 tbsp sugar 4 tbsp white wine vinegar salt and freshly ground black pepper Method Heat the olive oil in a large frying pan, add the peppers and cook until the skins are golden brown. Then add the anchovy fillets, garlic, olives and capers. Stir in the sugar, then add the vinegar and allow to evaporate. Cook on a medium heat for about 5 minutes, or until the peppers are tender. Season to taste and serve hot or cold. Heat the olive oil in a large frying pan, add the peppers and cook until the skins are golden brown. Then add the anchovy fillets, garlic, olives and capers. Stir in the sugar, then add the vinegar and allow to evaporate. Heat the olive oil in a large frying pan, add the peppers and cook until the skins are golden brown. Then add the anchovy fillets, garlic, olives and capers. Stir in the sugar, then add the vinegar and allow to evaporate. Cook on a medium heat for about 5 minutes, or until the peppers are tender. Season to taste and serve hot or cold. Cook on a medium heat for about 5 minutes, or until the peppers are tender. Season to taste and serve hot or cold.
Sesame-crusted tuna with broccoli and sweet potato recipe
 50g/1½oz blueberries2 tsp white wine 50g/1½oz blueberries 2 tsp white wine 100g/3½oz tuna steak1 tbsp sesame seeds1 free-range egg yolksalt and freshly ground black pepper 1 tbsp olive oil 100g/3½oz tuna steak 1 tbsp sesame seeds 1 free-range egg yolk salt and freshly ground black pepper 1 tbsp olive oil 1 sweet potato, peeled, sliced into 2cm/¾in cubes and cooked until tender½ broccoli head, blanched 1 sweet potato, peeled, sliced into 2cm/¾in cubes and cooked until tender ½ broccoli head, blanched Method For the sauce, place the blueberries and white wine into the bowl of a food processor and blend the ingredients until smooth.For the tuna, place the tuna, sesame seeds and egg yolk into a clean bowl. Season the ingredients with salt and freshly ground black pepper and mix well.Heat the olive oil in a frying pan and cook the tuna for 2-3 minutes on each side, or until cooked through.To serve, place the broccoli and sweet potato onto a clean plate. Place the tuna on top of the broccoli and sweet potato and pour the sauce over the top. For the sauce, place the blueberries and white wine into the bowl of a food processor and blend the ingredients until smooth. For the sauce, place the blueberries and white wine into the bowl of a food processor and blend the ingredients until smooth. For the tuna, place the tuna, sesame seeds and egg yolk into a clean bowl. Season the ingredients with salt and freshly ground black pepper and mix well. For the tuna, place the tuna, sesame seeds and egg yolk into a clean bowl. Season the ingredients with salt and freshly ground black pepper and mix well. Heat the olive oil in a frying pan and cook the tuna for 2-3 minutes on each side, or until cooked through. Heat the olive oil in a frying pan and cook the tuna for 2-3 minutes on each side, or until cooked through. To serve, place the broccoli and sweet potato onto a clean plate. Place the tuna on top of the broccoli and sweet potato and pour the sauce over the top. To serve, place the broccoli and sweet potato onto a clean plate. Place the tuna on top of the broccoli and sweet potato and pour the sauce over the top.
Spicy sweet potato soup recipe
 ½ sweet potato, peeled, chopped300ml/½ pint hot chicken stock (vegetarians can substitute vegetable stock)salt and freshly ground black pepper pinch dried chilli flakes2 tbsp double cream1 tbsp chopped fresh chivesolive oil, to garnish ½ sweet potato, peeled, chopped 300ml/½ pint hot chicken stock (vegetarians can substitute vegetable stock) salt and freshly ground black pepper pinch dried chilli flakes 2 tbsp double cream 1 tbsp chopped fresh chives olive oil, to garnish Method Place the sweet potato, stock, salt and freshly ground black pepper and dried chilli flakes into a saucepan. Bring to the boil and simmer for 10-15 minutes, or until the sweet potato is tender. Blend using a stick blender.Pour into a warm serving bowl and top with the double cream. Garnish with the chives and a drizzle of olive oil. Place the sweet potato, stock, salt and freshly ground black pepper and dried chilli flakes into a saucepan. Bring to the boil and simmer for 10-15 minutes, or until the sweet potato is tender. Place the sweet potato, stock, salt and freshly ground black pepper and dried chilli flakes into a saucepan. Bring to the boil and simmer for 10-15 minutes, or until the sweet potato is tender. Blend using a stick blender. Blend using a stick blender. Pour into a warm serving bowl and top with the double cream. Garnish with the chives and a drizzle of olive oil. Pour into a warm serving bowl and top with the double cream. Garnish with the chives and a drizzle of olive oil.
Sweet potato and corn soup recipe
 1 tbsp olive oil½ sweet potato, diced50g/1¾oz sweetcorn1 clove garlic, crushed2 sprigs fresh thyme50ml/1¾fl oz white wine200ml/7fl oz chicken stock or vegetable stock50ml/1¾fl oz double creamsalt and freshly ground black pepper 1 tbsp olive oil ½ sweet potato, diced 50g/1¾oz sweetcorn 1 clove garlic, crushed 2 sprigs fresh thyme 50ml/1¾fl oz white wine 200ml/7fl oz chicken stock or vegetable stock 50ml/1¾fl oz double cream salt and freshly ground black pepper Method Heat the oil in a pan and gently sauté the sweet potato, sweetcorn, garlic and thyme for 5-8 minutes. Add the wine and stock and cook for ten minutes. Place in a blender and blend until smooth. Add the cream and season with salt and freshly ground black pepper.Serve. Heat the oil in a pan and gently sauté the sweet potato, sweetcorn, garlic and thyme for 5-8 minutes. Heat the oil in a pan and gently sauté the sweet potato, sweetcorn, garlic and thyme for 5-8 minutes. Add the wine and stock and cook for ten minutes. Add the wine and stock and cook for ten minutes. Place in a blender and blend until smooth. Place in a blender and blend until smooth. Add the cream and season with salt and freshly ground black pepper. Add the cream and season with salt and freshly ground black pepper. Serve. Serve.
Sweet potato and chicken curry recipe
 1 tbsp olive oil½ tsp cardamom pods, lightly crushed½ tsp coriander seeds, ground½ tsp cumin seeds, ground½ tsp curry powder½ tsp chilli powder½ tsp turmeric½ tsp paprika1 chicken breast, cut into small pieces½ sweet potato, cut into small cubes1 tsp tomato purée½ onion, sliced100g/3½oz broccoli 1 beef tomato, seeds and juice only100ml/3½fl oz Greek yoghurt2 tbsp fresh coriander, roughly chopped 1 tbsp olive oil ½ tsp cardamom pods, lightly crushed ½ tsp coriander seeds, ground ½ tsp cumin seeds, ground ½ tsp curry powder ½ tsp chilli powder ½ tsp turmeric ½ tsp paprika 1 chicken breast, cut into small pieces ½ sweet potato, cut into small cubes 1 tsp tomato purée ½ onion, sliced 100g/3½oz broccoli 1 beef tomato, seeds and juice only 100ml/3½fl oz Greek yoghurt 2 tbsp fresh coriander, roughly chopped Method Place the olive oil into a medium frying pan over a high heat.Add all of the spices and fry for one minute.Add the chicken and fry for two minutes, stirring to brown all over.Add the sweet potato and fry for another minute. Add the tomato purée, onion and broccoli and fry for another minuteAdd the tomato seeds and juice and the yoghurt and simmer for five minutes, or until cooked through.To serve, spoon into a bowl and garnish with the chopped coriander. Place the olive oil into a medium frying pan over a high heat. Place the olive oil into a medium frying pan over a high heat. Add all of the spices and fry for one minute. Add all of the spices and fry for one minute. Add the chicken and fry for two minutes, stirring to brown all over. Add the chicken and fry for two minutes, stirring to brown all over. Add the sweet potato and fry for another minute. Add the sweet potato and fry for another minute. Add the tomato purée, onion and broccoli and fry for another minute Add the tomato purée, onion and broccoli and fry for another minute Add the tomato seeds and juice and the yoghurt and simmer for five minutes, or until cooked through. Add the tomato seeds and juice and the yoghurt and simmer for five minutes, or until cooked through. To serve, spoon into a bowl and garnish with the chopped coriander. To serve, spoon into a bowl and garnish with the chopped coriander.
Creamy mushrooms on toast recipe
 1 tbsp olive oil15g/½oz butter1 garlic clove, sliced1 tbsp parsley, chopped50ml/2fl oz double cream1 Portobello mushroom, slicedslice of ciabatta bread, toasted 1 tbsp olive oil 15g/½oz butter 1 garlic clove, sliced 1 tbsp parsley, chopped 50ml/2fl oz double cream 1 Portobello mushroom, sliced slice of ciabatta bread, toasted Method Place the oil and butter in a saucepan over a low heat. Add the garlic and cook for 1-2 minutes.Add the mushroom slices and cook for a further 3-4 minutes, stirring occasionally.Add the cream and parsley to the pan and bring to a simmer.To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms. Place the oil and butter in a saucepan over a low heat. Add the garlic and cook for 1-2 minutes. Place the oil and butter in a saucepan over a low heat. Add the garlic and cook for 1-2 minutes. Add the mushroom slices and cook for a further 3-4 minutes, stirring occasionally. Add the mushroom slices and cook for a further 3-4 minutes, stirring occasionally. Add the cream and parsley to the pan and bring to a simmer. Add the cream and parsley to the pan and bring to a simmer. To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms. To serve, place the toasted ciabatta bread on a plate and top with the creamy mushrooms.
Spaghettini puttanesca recipe
 Puttanesca really packs a punch. It also takes no time to cook, making it perfect for a midweek meal. 2 tbsp extra virgin olive oil1 small onion, finely chopped2 garlic cloves, finely chopped400g tin chopped tomatoes375g/13oz spaghettini 2 tsp small caperspinch dried chilli flakes10 black olives, stoned and chopped12 anchovy fillets in oil2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper 2 tbsp extra virgin olive oil 1 small onion, finely chopped 2 garlic cloves, finely chopped 400g tin chopped tomatoes 375g/13oz spaghettini 2 tsp small capers pinch dried chilli flakes 10 black olives, stoned and chopped 12 anchovy fillets in oil 2 tbsp chopped fresh flatleaf parsley salt and freshly ground black pepper Method Heat the oil in a saucepan over a medium-low heat. Add the onion and garlic and sauté gently without allowing to colour.Add the tomatoes, season with salt and pepper and simmer for 10 minutes, until it becomes a thick sauce.Meanwhile, bring a pan of salted water to the boil and cook the pasta for 8–10 minutes, until al dente. While the pasta is cooking, add the capers, chilli and black olives to the tomato sauce.Once cooked, drain the pasta and toss through the sauce. Stir through the anchovies and parsley. Check the seasoning and serve immediately. Heat the oil in a saucepan over a medium-low heat. Add the onion and garlic and sauté gently without allowing to colour. Heat the oil in a saucepan over a medium-low heat. Add the onion and garlic and sauté gently without allowing to colour. Add the tomatoes, season with salt and pepper and simmer for 10 minutes, until it becomes a thick sauce. Add the tomatoes, season with salt and pepper and simmer for 10 minutes, until it becomes a thick sauce. Meanwhile, bring a pan of salted water to the boil and cook the pasta for 8–10 minutes, until al dente. Meanwhile, bring a pan of salted water to the boil and cook the pasta for 8–10 minutes, until al dente. While the pasta is cooking, add the capers, chilli and black olives to the tomato sauce. While the pasta is cooking, add the capers, chilli and black olives to the tomato sauce. Once cooked, drain the pasta and toss through the sauce. Stir through the anchovies and parsley. Check the seasoning and serve immediately. Once cooked, drain the pasta and toss through the sauce. Stir through the anchovies and parsley. Check the seasoning and serve immediately.
Spiced bean and kale pot recipe
 Store cupboard lunch in 5 minutes, this zingy bowl of beans is super-filling. Try it with pasta, on toast or in a baked potato. 100g/3½oz kale, thinly sliced1 small onion, finely chopped1 celery stick, finely chopped2 garlic cloves, finely chopped2 tsp olive oil2 tsp finely chopped fresh rosemarypinch dried chilli flakes400g tin cannellini beans, drained and rinsed1 lemon, halved, juice onlysalt and freshly ground black pepper 100g/3½oz kale, thinly sliced 1 small onion, finely chopped 1 celery stick, finely chopped 2 garlic cloves, finely chopped 2 tsp olive oil 2 tsp finely chopped fresh rosemary pinch dried chilli flakes 400g tin cannellini beans, drained and rinsed 1 lemon, halved, juice only salt and freshly ground black pepper Method Blanch the kale for 1–2 minutes, then drain immediately and set aside.Heat the oil in a frying pan over a medium–low heat. Fry the onion, celery and garlic for 2–3 minutes. Add the rosemary and chilli and fry for another minute. Stir in the kale and beans and cook until heated through. Squeeze over the lemon juice, season well and serve. Blanch the kale for 1–2 minutes, then drain immediately and set aside. Blanch the kale for 1–2 minutes, then drain immediately and set aside. Heat the oil in a frying pan over a medium–low heat. Fry the onion, celery and garlic for 2–3 minutes. Add the rosemary and chilli and fry for another minute. Stir in the kale and beans and cook until heated through. Heat the oil in a frying pan over a medium–low heat. Fry the onion, celery and garlic for 2–3 minutes. Add the rosemary and chilli and fry for another minute. Stir in the kale and beans and cook until heated through. Squeeze over the lemon juice, season well and serve. Squeeze over the lemon juice, season well and serve.
Chocolate meringues with chocolate cream recipe
 3 egg whites 150g/5½oz golden caster sugar50g/2oz good quality dark chocolate, grated or finely chopped2 tsp cocoa, sieved 3 egg whites 150g/5½oz golden caster sugar 50g/2oz good quality dark chocolate, grated or finely chopped 2 tsp cocoa, sieved 100g/3½oz chocolate50ml/2fl oz double cream 100g/3½oz chocolate 50ml/2fl oz double cream Method Preheat the oven to 140C/275F/Gas 1.Line two baking trays with greaseproof paper.In a clean, dry bowl whisk egg whites until soft peaks form.Gradually whisk in the sugar until stiff peaks form.Stir together the chocolate and cocoa and fold gently into the meringue.Spoon tablespoons of the mixture onto the prepared trays and quickly put in the oven before the mixture loses volume.Cook for 40 minutes.To make the cream, gently melt the chocolate with the cream in a small heavy-bottomed saucepan.Pour into a bowl and allow to cool.To serve, make a 'sandwich' using two meringues and the chocolate cream as the filling. Preheat the oven to 140C/275F/Gas 1. Preheat the oven to 140C/275F/Gas 1. Line two baking trays with greaseproof paper. Line two baking trays with greaseproof paper. In a clean, dry bowl whisk egg whites until soft peaks form. In a clean, dry bowl whisk egg whites until soft peaks form. Gradually whisk in the sugar until stiff peaks form. Gradually whisk in the sugar until stiff peaks form. Stir together the chocolate and cocoa and fold gently into the meringue. Stir together the chocolate and cocoa and fold gently into the meringue. Spoon tablespoons of the mixture onto the prepared trays and quickly put in the oven before the mixture loses volume. Spoon tablespoons of the mixture onto the prepared trays and quickly put in the oven before the mixture loses volume. Cook for 40 minutes. Cook for 40 minutes. To make the cream, gently melt the chocolate with the cream in a small heavy-bottomed saucepan. To make the cream, gently melt the chocolate with the cream in a small heavy-bottomed saucepan. Pour into a bowl and allow to cool. Pour into a bowl and allow to cool. To serve, make a 'sandwich' using two meringues and the chocolate cream as the filling. To serve, make a 'sandwich' using two meringues and the chocolate cream as the filling.
Breakfast rosti recipe
 1 small potato, peeledsalt and freshly ground black pepper2 tbsp olive oil15g/½oz butter2 free-range eggs, fried1 tbsp chopped fresh chives, to garnish 1 small potato, peeled salt and freshly ground black pepper 2 tbsp olive oil 15g/½oz butter 2 free-range eggs, fried 1 tbsp chopped fresh chives, to garnish Method Grate the potato into a clean tea towel over a bowl and squeeze out the excess liquid. Season the grated potato with salt and freshly ground black pepper.Heat the oil in a small frying pan. Place the grated potato into the pan, press down and fry for 3-4 minutes. Push half of the butter down the edges of the rösti to crisp the edges.Carefully turn the rösti over using a fish slice and cook for a further 2-3 minutes, or until beginning to turn golden-brown. Push the remaining butter down the edges of the rösti and cook for a further minute.To serve, place the rösti onto a plate, top with two fried eggs and sprinkle over the chives. Grate the potato into a clean tea towel over a bowl and squeeze out the excess liquid. Season the grated potato with salt and freshly ground black pepper. Grate the potato into a clean tea towel over a bowl and squeeze out the excess liquid. Season the grated potato with salt and freshly ground black pepper. Heat the oil in a small frying pan. Place the grated potato into the pan, press down and fry for 3-4 minutes. Push half of the butter down the edges of the rösti to crisp the edges. Heat the oil in a small frying pan. Place the grated potato into the pan, press down and fry for 3-4 minutes. Push half of the butter down the edges of the rösti to crisp the edges. Carefully turn the rösti over using a fish slice and cook for a further 2-3 minutes, or until beginning to turn golden-brown. Push the remaining butter down the edges of the rösti and cook for a further minute. Carefully turn the rösti over using a fish slice and cook for a further 2-3 minutes, or until beginning to turn golden-brown. Push the remaining butter down the edges of the rösti and cook for a further minute. To serve, place the rösti onto a plate, top with two fried eggs and sprinkle over the chives. To serve, place the rösti onto a plate, top with two fried eggs and sprinkle over the chives.
Broccoli and salmon bake recipe
 Not sure what to cook for yourself tonight? Treat yourself to this creamy fish bake, perfect with a chilled glass of white wine. 1 onion, chopped1 tsp olive oil20g/¾oz butter20g/¾oz plain flour150ml/5fl oz milk50g/1¾oz parmesan, grated150g/5¼oz salmon steak150g/5¼oz broccoli, cut into florets and steamed2 carrots, cut into batons and steamed6 cherry tomatoes 1 onion, chopped 1 tsp olive oil 20g/¾oz butter 20g/¾oz plain flour 150ml/5fl oz milk 50g/1¾oz parmesan, grated 150g/5¼oz salmon steak 150g/5¼oz broccoli, cut into florets and steamed 2 carrots, cut into batons and steamed 6 cherry tomatoes Method Preheat the oven to 220C/425F/Gas 7.Gently fry the onions in the oil in a saucepan and cook until soft. Stir in the butter and the flour. Mix thoroughly, cooking on a low heat for one minute.Pour in the milk, gradually, until everything is combined. Cook for two minutes.Add half the cheese to the sauce and reserve the other half.Meanwhile, pan-fry the salmon steak for one minute on each side.Lay the salmon steak in a small oven-proof dish.Add the broccoli, carrots and cherry tomatoes to the dish.Pour over the sauce and top with the rest of the cheese.Bake in the oven for ten minutes or until bubbling and golden. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Gently fry the onions in the oil in a saucepan and cook until soft. Stir in the butter and the flour. Mix thoroughly, cooking on a low heat for one minute. Gently fry the onions in the oil in a saucepan and cook until soft. Stir in the butter and the flour. Mix thoroughly, cooking on a low heat for one minute. Pour in the milk, gradually, until everything is combined. Cook for two minutes. Pour in the milk, gradually, until everything is combined. Cook for two minutes. Add half the cheese to the sauce and reserve the other half. Add half the cheese to the sauce and reserve the other half. Meanwhile, pan-fry the salmon steak for one minute on each side. Meanwhile, pan-fry the salmon steak for one minute on each side. Lay the salmon steak in a small oven-proof dish. Lay the salmon steak in a small oven-proof dish. Add the broccoli, carrots and cherry tomatoes to the dish. Add the broccoli, carrots and cherry tomatoes to the dish. Pour over the sauce and top with the rest of the cheese. Pour over the sauce and top with the rest of the cheese. Bake in the oven for ten minutes or until bubbling and golden. Bake in the oven for ten minutes or until bubbling and golden.