ademchaoua/GeneralTextCorpus huggingface dataset:
Mangetout salad with mustard dressing recipe
 1 red onion, peeled and cut into ringspiece red chilli, choppeddrizzle olive oil1 lime, juice only110g/4oz mangetout, very finely shredded 1 red onion, peeled and cut into rings piece red chilli, chopped drizzle olive oil 1 lime, juice only 110g/4oz mangetout, very finely shredded 1 tsp wholegrain mustardsplash red wine4-6 tbsp olive oilpinch chilli flakes2-3 tbsp balsamic vinegar 1 tsp wholegrain mustard splash red wine 4-6 tbsp olive oil pinch chilli flakes 2-3 tbsp balsamic vinegar Method To make the salad, place the onion rings and chilli into a large bowl.Drizzle the olive oil over and add the lime juice and mangetout. Toss together.To make the dressing, whisk the mustard, wine, olive oil, chilli flakes and balsamic vinegar in a jug or bowl until combined.Transfer the salad to a serving plate or bowl. Drizzle the dressing over to serve. To make the salad, place the onion rings and chilli into a large bowl. To make the salad, place the onion rings and chilli into a large bowl. Drizzle the olive oil over and add the lime juice and mangetout. Toss together. Drizzle the olive oil over and add the lime juice and mangetout. Toss together. To make the dressing, whisk the mustard, wine, olive oil, chilli flakes and balsamic vinegar in a jug or bowl until combined. To make the dressing, whisk the mustard, wine, olive oil, chilli flakes and balsamic vinegar in a jug or bowl until combined. Transfer the salad to a serving plate or bowl. Drizzle the dressing over to serve. Transfer the salad to a serving plate or bowl. Drizzle the dressing over to serve.
Mangetout, chilli and rice noodle salad recipe
 250g/9 oz thin rice noodles100g/3½oz mangetout, sliced into thin strips½ red chilli, seeds removed, finely chopped2 limes, juice only2 tsp sesame oil2 tsp soy sauce1 tsp caster sugar2 tsp balsamic vinegar¼ mango, peeled and chopped1 tsp olive oil 250g/9 oz thin rice noodles 100g/3½oz mangetout, sliced into thin strips ½ red chilli, seeds removed, finely chopped 2 limes, juice only 2 tsp sesame oil 2 tsp soy sauce 1 tsp caster sugar 2 tsp balsamic vinegar ¼ mango, peeled and chopped 1 tsp olive oil Method Cook the rice noodles according to the packet instructions and drain.Add the strips of mangetout and chilli to the noodles.Whisk together the lime juice, sesame oil, soy sauce, caster sugar and balsamic vinegar and stir through the noodles, then mix in the mango.To serve, pile onto a plate and drizzle with the olive oil. Cook the rice noodles according to the packet instructions and drain. Cook the rice noodles according to the packet instructions and drain. Add the strips of mangetout and chilli to the noodles. Add the strips of mangetout and chilli to the noodles. Whisk together the lime juice, sesame oil, soy sauce, caster sugar and balsamic vinegar and stir through the noodles, then mix in the mango. Whisk together the lime juice, sesame oil, soy sauce, caster sugar and balsamic vinegar and stir through the noodles, then mix in the mango. To serve, pile onto a plate and drizzle with the olive oil. To serve, pile onto a plate and drizzle with the olive oil.
Meatballs in a tomato and lentil sauce recipe
 slice pancetta, chopped into cubes½ onion, chopped1 tbsp brown sugar1 tbsp balsamic vinegar55g/2oz tinned lentils, drained100g/3½oz tinned cherry tomatoes, drainedsmall handful fresh basil leaves, torn slice pancetta, chopped into cubes ½ onion, chopped 1 tbsp brown sugar 1 tbsp balsamic vinegar 55g/2oz tinned lentils, drained 100g/3½oz tinned cherry tomatoes, drained small handful fresh basil leaves, torn 1 slice of bread, crusts removed1 clove garlic, chopped2 sausages, skins removed1 free-range egg yolk2 tsp olive oil 1 slice of bread, crusts removed 1 clove garlic, chopped 2 sausages, skins removed 1 free-range egg yolk 2 tsp olive oil Method Place the pancetta into a saucepan over a high heat and fry until crisp and golden.Lower the heat to medium and add the onion and soften.Add the sugar and vinegar and cook for two minutes.Add the lentils and tomatoes and simmer for five minutes.For the meatballs, place all the meatball ingredients into a food processor and blend until combined.Transfer the meatball mixture onto a clean work surface and using your hands, shape into meatballs.Heat the olive oil in saucepan over a high heat and fry the meatballs until golden and cooked through. Add the basil to the sauce and stir through, then transfer into a shallow serving bowl. To serve, place the meatballs on top of the sauce. Place the pancetta into a saucepan over a high heat and fry until crisp and golden. Place the pancetta into a saucepan over a high heat and fry until crisp and golden. Lower the heat to medium and add the onion and soften. Lower the heat to medium and add the onion and soften. Add the sugar and vinegar and cook for two minutes. Add the sugar and vinegar and cook for two minutes. Add the lentils and tomatoes and simmer for five minutes. Add the lentils and tomatoes and simmer for five minutes. For the meatballs, place all the meatball ingredients into a food processor and blend until combined. For the meatballs, place all the meatball ingredients into a food processor and blend until combined. Transfer the meatball mixture onto a clean work surface and using your hands, shape into meatballs. Transfer the meatball mixture onto a clean work surface and using your hands, shape into meatballs. Heat the olive oil in saucepan over a high heat and fry the meatballs until golden and cooked through. Heat the olive oil in saucepan over a high heat and fry the meatballs until golden and cooked through. Add the basil to the sauce and stir through, then transfer into a shallow serving bowl. Add the basil to the sauce and stir through, then transfer into a shallow serving bowl. To serve, place the meatballs on top of the sauce. To serve, place the meatballs on top of the sauce.
Mustard and butterbean pâté with garlic toasts recipe
 100g/3½oz butter beans from a can, rinsed and drained1 tbsp wholegrain mustard3 tbsp olive oil1 tsp lemon juicesea salt and freshly ground black pepper2 slices french bread1 garlic clove, peeled and halved 100g/3½oz butter beans from a can, rinsed and drained 1 tbsp wholegrain mustard 3 tbsp olive oil 1 tsp lemon juice sea salt and freshly ground black pepper 2 slices french bread 1 garlic clove, peeled and halved Method Place the butterbeans, mustard, olive oil and lemon into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.Heat a griddle pan until smoking and place the bread onto it. Griddle for two minutes on each side, then remove and rub with the cut side of the garlic.To serve, place the toasts onto a plate and top with the bean pâté. Place the butterbeans, mustard, olive oil and lemon into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Place the butterbeans, mustard, olive oil and lemon into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Heat a griddle pan until smoking and place the bread onto it. Griddle for two minutes on each side, then remove and rub with the cut side of the garlic. Heat a griddle pan until smoking and place the bread onto it. Griddle for two minutes on each side, then remove and rub with the cut side of the garlic. To serve, place the toasts onto a plate and top with the bean pâté. To serve, place the toasts onto a plate and top with the bean pâté.
Onion confit tart with melted goats' cheese and pesto recipe
 25g/1oz butter½ red onion, thinly sliced2 tsp clear honey100g/3½oz ready-rolled puff pastry75g/2½oz goats' cheese 25g/1oz butter ½ red onion, thinly sliced 2 tsp clear honey 100g/3½oz ready-rolled puff pastry 75g/2½oz goats' cheese 50g/1¾oz pine nutslarge handful fresh basil leaves2 tbsp olive oilsalt and freshly ground black pepper 50g/1¾oz pine nuts large handful fresh basil leaves 2 tbsp olive oil salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.For the onion confit, melt the butter in a small ovenproof frying pan over a medium heat, add the onions and cook gently for five minutes until softened.Add the honey and cook for two minutes.Cut out a circle of the puff pastry, the same width as the frying pan. Place the pastry over the cooked onions and prick the pastry with a fork. Place into the oven to cook for 10 minutes.For the pesto, place the basil leaves and pine nuts into a food processor and blend together. Gradually pour in the olive oil, until the pesto reaches a pouring consistency. Season well with salt and freshly ground black pepper.Remove the tart from the oven and transfer onto a serving plate. Place the goats' cheese on top.To serve, pour the pesto around the tart and serve immediately. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the onion confit, melt the butter in a small ovenproof frying pan over a medium heat, add the onions and cook gently for five minutes until softened. For the onion confit, melt the butter in a small ovenproof frying pan over a medium heat, add the onions and cook gently for five minutes until softened. Add the honey and cook for two minutes. Add the honey and cook for two minutes. Cut out a circle of the puff pastry, the same width as the frying pan. Place the pastry over the cooked onions and prick the pastry with a fork. Place into the oven to cook for 10 minutes. Cut out a circle of the puff pastry, the same width as the frying pan. Place the pastry over the cooked onions and prick the pastry with a fork. Place into the oven to cook for 10 minutes. For the pesto, place the basil leaves and pine nuts into a food processor and blend together. Gradually pour in the olive oil, until the pesto reaches a pouring consistency. Season well with salt and freshly ground black pepper. For the pesto, place the basil leaves and pine nuts into a food processor and blend together. Gradually pour in the olive oil, until the pesto reaches a pouring consistency. Season well with salt and freshly ground black pepper. Remove the tart from the oven and transfer onto a serving plate. Place the goats' cheese on top. Remove the tart from the oven and transfer onto a serving plate. Place the goats' cheese on top. To serve, pour the pesto around the tart and serve immediately. To serve, pour the pesto around the tart and serve immediately.
Pan-fried halloumi cheese with beetroot recipe
 4 raw whole beetroot200ml/7fl oz extra virgin olive oil1 lime, juice only75ml/3fl oz cabernet sauvignon vinegarsalt and freshly ground black pepper2 tbsp olive oil 300g/10½oz halloumi cheese, thickly sliced 50g/2oz capers in vinegar, drainedbaby rocket, to serve 4 raw whole beetroot 200ml/7fl oz extra virgin olive oil 1 lime, juice only 75ml/3fl oz cabernet sauvignon vinegar salt and freshly ground black pepper 2 tbsp olive oil 300g/10½oz halloumi cheese, thickly sliced 50g/2oz capers in vinegar, drained baby rocket, to serve Method Thinly slice the beetroot on a mandoline and arrange in a shallow container.Mix together the extra virgin olive oil, lime juice and vinegar, then season, to taste, with salt and freshly ground black pepper. Pour the mixture over the beetroot, cover and chill for 30 minutes in the fridge.When ready to serve, heat the olive oil in a pan. Season the halloumi with salt and freshly ground black pepper and fry for 2-3 minutes on both sides, or until golden-brown all over. Remove from the pan and drain on kitchen paper. To serve, arrange a ring of beetroot on each of four serving plates, then top the beetroot with the halloumi. Sprinkle over the capers and top each plate with a small handful of baby rocket. Thinly slice the beetroot on a mandoline and arrange in a shallow container. Thinly slice the beetroot on a mandoline and arrange in a shallow container. Mix together the extra virgin olive oil, lime juice and vinegar, then season, to taste, with salt and freshly ground black pepper. Pour the mixture over the beetroot, cover and chill for 30 minutes in the fridge. Mix together the extra virgin olive oil, lime juice and vinegar, then season, to taste, with salt and freshly ground black pepper. Pour the mixture over the beetroot, cover and chill for 30 minutes in the fridge. When ready to serve, heat the olive oil in a pan. Season the halloumi with salt and freshly ground black pepper and fry for 2-3 minutes on both sides, or until golden-brown all over. Remove from the pan and drain on kitchen paper. When ready to serve, heat the olive oil in a pan. Season the halloumi with salt and freshly ground black pepper and fry for 2-3 minutes on both sides, or until golden-brown all over. Remove from the pan and drain on kitchen paper. To serve, arrange a ring of beetroot on each of four serving plates, then top the beetroot with the halloumi. Sprinkle over the capers and top each plate with a small handful of baby rocket. To serve, arrange a ring of beetroot on each of four serving plates, then top the beetroot with the halloumi. Sprinkle over the capers and top each plate with a small handful of baby rocket.
Pan-fried sole fillet with caper and tomato dressing recipe
 1 tbsp olive oil1 garlic clove, finely chopped2 tbsp capers, drained, rinsed and finely chopped1 ripe tomato, seeds removed, choppedsalt and freshly ground black pepper ½ lemon, juice onlyhandful fresh parsley, chopped 1 tbsp olive oil 1 garlic clove, finely chopped 2 tbsp capers, drained, rinsed and finely chopped 1 ripe tomato, seeds removed, chopped salt and freshly ground black pepper ½ lemon, juice only handful fresh parsley, chopped 1 tbsp olive oil1 sole fillet, skinned 1 tbsp olive oil 1 sole fillet, skinned Method For the dressing, heat the oil in a pan, add the garlic, capers and chopped tomato and gently warm through. Season, to taste, with salt and freshly ground black pepper and stir in the lemon juice and parsley. Remove from the heat, set aside and keep warm.For the sole, heat the oil in a non-stick frying pan and fry the sole for 2-3 minutes on each side, or until cooked through.To serve, place the sole onto a plate and pour over the warm dressing. For the dressing, heat the oil in a pan, add the garlic, capers and chopped tomato and gently warm through. Season, to taste, with salt and freshly ground black pepper and stir in the lemon juice and parsley. Remove from the heat, set aside and keep warm. For the dressing, heat the oil in a pan, add the garlic, capers and chopped tomato and gently warm through. Season, to taste, with salt and freshly ground black pepper and stir in the lemon juice and parsley. Remove from the heat, set aside and keep warm. For the sole, heat the oil in a non-stick frying pan and fry the sole for 2-3 minutes on each side, or until cooked through. For the sole, heat the oil in a non-stick frying pan and fry the sole for 2-3 minutes on each side, or until cooked through. To serve, place the sole onto a plate and pour over the warm dressing. To serve, place the sole onto a plate and pour over the warm dressing.
Pan-roasted duck with cherry sauce recipe
 ½ duck breast1 tbsp olive oilsalt and freshly ground black pepper ½ duck breast 1 tbsp olive oil salt and freshly ground black pepper 6 cherries, stones removed1 tsp caster sugar100ml/3½fl oz white wine1 tsp cornflour, mixed into a paste with a little watersalt and freshly ground black pepper 6 cherries, stones removed 1 tsp caster sugar 100ml/3½fl oz white wine 1 tsp cornflour, mixed into a paste with a little water salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper.Heat a frying pan and cook the duck for five minutes skin-side down. Pour off excess fat and turn the duck breast over. Place in the oven and cook for eight minutes. Remove and rest for one minute.To make the sauce, heat the cherries in a frying pan and stir in the caster sugar.Add the wine and cornflour paste and cook to reduce by half.Serve the breast in the middle of the plate and spoon the cherry sauce around. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper. To make the duck, rub the duck on both sides with the olive oil then season with salt and freshly ground black pepper. Heat a frying pan and cook the duck for five minutes skin-side down. Pour off excess fat and turn the duck breast over. Place in the oven and cook for eight minutes. Remove and rest for one minute. Heat a frying pan and cook the duck for five minutes skin-side down. Pour off excess fat and turn the duck breast over. Place in the oven and cook for eight minutes. Remove and rest for one minute. To make the sauce, heat the cherries in a frying pan and stir in the caster sugar. To make the sauce, heat the cherries in a frying pan and stir in the caster sugar. Add the wine and cornflour paste and cook to reduce by half. Add the wine and cornflour paste and cook to reduce by half. Serve the breast in the middle of the plate and spoon the cherry sauce around. Serve the breast in the middle of the plate and spoon the cherry sauce around.
Pancakes with blueberry sauce recipe
 110g/4oz self-raising flour1 tsp baking powder1 tbsp caster sugar1 free-range egg, beaten100-125ml /4-1½fl oz milkoil, for frying 110g/4oz self-raising flour 1 tsp baking powder 1 tbsp caster sugar 1 free-range egg, beaten 100-125ml /4-1½fl oz milk oil, for frying 100g/3½oz fresh blueberries100ml/3½fl oz red winepinch cinnamon1 tbsp caster sugar½ tsp vanilla extract 100g/3½oz fresh blueberries 100ml/3½fl oz red wine pinch cinnamon 1 tbsp caster sugar ½ tsp vanilla extract 1 tbsp flaked almonds 50ml/1¾fl oz double cream 1 tbsp flaked almonds 50ml/1¾fl oz double cream Method For the pancakes whisk together the self-raising flour, baking powder and sugar.Add the egg and milk gradually to form a thick batter.Heat a frying pan, coated with oil. Spoon the batter into rounds in batches, cooking 2-3 minutes per side. Keep warm.For the blueberry sauce, add all ingredients to a small saucepan and simmer for ten minutes, until reduced and syrupy.To serve, place the pancakes on a plate, drizzle with blueberry sauce, top with flaked almonds and pour cream around the outside. For the pancakes whisk together the self-raising flour, baking powder and sugar. For the pancakes whisk together the self-raising flour, baking powder and sugar. Add the egg and milk gradually to form a thick batter. Add the egg and milk gradually to form a thick batter. Heat a frying pan, coated with oil. Spoon the batter into rounds in batches, cooking 2-3 minutes per side. Keep warm. Heat a frying pan, coated with oil. Spoon the batter into rounds in batches, cooking 2-3 minutes per side. Keep warm. For the blueberry sauce, add all ingredients to a small saucepan and simmer for ten minutes, until reduced and syrupy. For the blueberry sauce, add all ingredients to a small saucepan and simmer for ten minutes, until reduced and syrupy. To serve, place the pancakes on a plate, drizzle with blueberry sauce, top with flaked almonds and pour cream around the outside. To serve, place the pancakes on a plate, drizzle with blueberry sauce, top with flaked almonds and pour cream around the outside.
Panna e prosciutto (ham, mushroom and cream sauce) recipe
 300ml/10fl oz single cream200g/7oz ham, cut into cubes100g/4oz salted butterpinch of grated nutmeg2 handfuls of button mushrooms, slicedhandful of grated parmesan saltfreshly ground black pepper 300ml/10fl oz single cream 200g/7oz ham, cut into cubes 100g/4oz salted butter pinch of grated nutmeg 2 handfuls of button mushrooms, sliced handful of grated parmesan salt freshly ground black pepper 400g/14oz fresh tagliatelle, cooked according to packet instructionsgrated parmesan to taste 400g/14oz fresh tagliatelle, cooked according to packet instructions grated parmesan to taste Method In a frying pan, shallow-fry the mushrooms and ham in the butter until golden. Add the cream, season with salt and pepper and a pinch of nutmeg and allow to cook for about one minute. Add the cooked pasta to the sauce and allow to thicken, but not too much. Serve immediately with a sprinkle of grated or shaved parmesan cheese. In a frying pan, shallow-fry the mushrooms and ham in the butter until golden. Add the cream, season with salt and pepper and a pinch of nutmeg and allow to cook for about one minute. In a frying pan, shallow-fry the mushrooms and ham in the butter until golden. Add the cream, season with salt and pepper and a pinch of nutmeg and allow to cook for about one minute. Add the cooked pasta to the sauce and allow to thicken, but not too much. Add the cooked pasta to the sauce and allow to thicken, but not too much. Serve immediately with a sprinkle of grated or shaved parmesan cheese. Serve immediately with a sprinkle of grated or shaved parmesan cheese.
Parmesan crusted salmon recipe
 30g/1¼oz breadcrumbs30g/1¼oz parmesan cheesehandful fresh parsley, chopped2 garlic cloves, crushed150g/5¼oz salmon steak150g/5¼oz broccoli, cut into florets 30g/1¼oz breadcrumbs 30g/1¼oz parmesan cheese handful fresh parsley, chopped 2 garlic cloves, crushed 150g/5¼oz salmon steak 150g/5¼oz broccoli, cut into florets Method Place the breadcrumbs, cheese, parsley and garlic in a food processor and blend until combined. The mixture should form fine crumbs.Coat the top of the salmon with the crumbs and bake in the oven for ten minutes or until the salmon is cooked through and the crumb is golden and crisp.Meanwhile, boil a saucepan full of salted water and drop in the broccoli.Cook the broccoli for four minutes or until just tender. Drain.Serve on a plate topped with the salmon. Place the breadcrumbs, cheese, parsley and garlic in a food processor and blend until combined. The mixture should form fine crumbs. Place the breadcrumbs, cheese, parsley and garlic in a food processor and blend until combined. The mixture should form fine crumbs. Coat the top of the salmon with the crumbs and bake in the oven for ten minutes or until the salmon is cooked through and the crumb is golden and crisp. Coat the top of the salmon with the crumbs and bake in the oven for ten minutes or until the salmon is cooked through and the crumb is golden and crisp. Meanwhile, boil a saucepan full of salted water and drop in the broccoli. Meanwhile, boil a saucepan full of salted water and drop in the broccoli. Cook the broccoli for four minutes or until just tender. Drain. Cook the broccoli for four minutes or until just tender. Drain. Serve on a plate topped with the salmon. Serve on a plate topped with the salmon.