ademchaoua/GeneralTextCorpus huggingface dataset:
Smoked trout, orange and pine nut salad recipe
 A light fresh smoked trout salad that is so easy to throw together and tastes spectacular. 6 tbsp extra virgin olive oil1 tbsp white wine vinegar1 tsp wholegrain mustard1 orange, juice and zest2 tsp sugar, to tastesalt and freshly ground black pepper, to taste 6 tbsp extra virgin olive oil 1 tbsp white wine vinegar 1 tsp wholegrain mustard 1 orange, juice and zest 2 tsp sugar, to taste salt and freshly ground black pepper, to taste 100g/3½oz lambs leaf lettuce5 sprigs flatleaf parsley, leaves only5 sprigs dill, fronds only½ cucumber, sliced thinly at an angle2 oranges, segmented120g/4½oz cold smoked trout 100g/3½oz lambs leaf lettuce 5 sprigs flatleaf parsley, leaves only 5 sprigs dill, fronds only ½ cucumber, sliced thinly at an angle 2 oranges, segmented 120g/4½oz cold smoked trout micro herbs (optional)4 tbsp toasted pine nuts micro herbs (optional) 4 tbsp toasted pine nuts Method To make the dressing, place all the ingredients into a bowl and whisk very well. Set aside. Check the seasoning, as it may need more sugar, salt or pepper to taste. To prepare the salad, place the lettuce, parsley and dill into a bowl and add a little dressing, toss and then arrange on a large platter. Arrange the cucumber slices into the salad leaves and place the orange segments on top.Drizzle with a little more dressing and arrange the trout on top.Finish with the micro herbs (if using) and toasted pine nuts. Serve any remaining dressing in a jug on the side. To make the dressing, place all the ingredients into a bowl and whisk very well. Set aside. Check the seasoning, as it may need more sugar, salt or pepper to taste. To make the dressing, place all the ingredients into a bowl and whisk very well. Set aside. Check the seasoning, as it may need more sugar, salt or pepper to taste. To prepare the salad, place the lettuce, parsley and dill into a bowl and add a little dressing, toss and then arrange on a large platter. Arrange the cucumber slices into the salad leaves and place the orange segments on top. To prepare the salad, place the lettuce, parsley and dill into a bowl and add a little dressing, toss and then arrange on a large platter. Arrange the cucumber slices into the salad leaves and place the orange segments on top. Drizzle with a little more dressing and arrange the trout on top. Drizzle with a little more dressing and arrange the trout on top. Finish with the micro herbs (if using) and toasted pine nuts. Serve any remaining dressing in a jug on the side. Finish with the micro herbs (if using) and toasted pine nuts. Serve any remaining dressing in a jug on the side.
Duck, orange and spinach salad recipe
 1 duck breast, fat trimmed and skin scored 1 duck breast, fat trimmed and skin scored 2 large handfuls spinach½ orange, peeled, segmented and chopped½ shallot, sliced into rings1 tsp sesame oil½ orange, juice onlysplash soy sauce1 red chilli, finely sliced 2 large handfuls spinach ½ orange, peeled, segmented and chopped ½ shallot, sliced into rings 1 tsp sesame oil ½ orange, juice only splash soy sauce 1 red chilli, finely sliced Method Preheat the oven to 200C/400F/Gas 6.Place a frying pan over a medium heat. Once hot, place the duck breast skin-side down into the pan. Cook for five minutes, until the skin is browned and crisp.Drain some of the fat released from the duck and then turn the breast over and cook for a further three minutes, until the flesh has browned and then transfer into the oven to roast for ten minutes, or until cooked through.Meanwhile place the salad ingredients into a large bowl and mix well. To serve, slice the duck breast and place onto the salad. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place a frying pan over a medium heat. Once hot, place the duck breast skin-side down into the pan. Cook for five minutes, until the skin is browned and crisp. Place a frying pan over a medium heat. Once hot, place the duck breast skin-side down into the pan. Cook for five minutes, until the skin is browned and crisp. Drain some of the fat released from the duck and then turn the breast over and cook for a further three minutes, until the flesh has browned and then transfer into the oven to roast for ten minutes, or until cooked through. Drain some of the fat released from the duck and then turn the breast over and cook for a further three minutes, until the flesh has browned and then transfer into the oven to roast for ten minutes, or until cooked through. Meanwhile place the salad ingredients into a large bowl and mix well. Meanwhile place the salad ingredients into a large bowl and mix well. To serve, slice the duck breast and place onto the salad. To serve, slice the duck breast and place onto the salad.
Chipotle peppers in adobo sauce recipe
 Rick Stein’s fiery, tangy-sweet adobo sauce is perfect for pepping-up steak, chicken, burritos or even fried eggs. Keep a jar in the fridge for when you’re craving something spicy. 8 chipotle chillies3 large ripe tomatoes, skinned and roughly chopped1 medium onion, roughly chopped4 large garlic cloves, sliced60ml/4 tbsp apple cider vinegar¾ tsp salt2 tsp brown sugar 8 chipotle chillies 3 large ripe tomatoes, skinned and roughly chopped 1 medium onion, roughly chopped 4 large garlic cloves, sliced 60ml/4 tbsp apple cider vinegar ¾ tsp salt 2 tsp brown sugar Method Wash the chipotle chillies, remove the hard stems (leave the seeds in) and place them in a bowl. Pour over 150ml/5fl oz just-boiled water, cover with cling film and soak for about 20 minutes.Remove three of the soaked chipotles and set aside. Put the remaining chillies and soaking liquid in a food processor or blender with the tomatoes, onion, garlic, cider vinegar, salt and sugar. Blend until you have a smooth paste.Tip the paste into a saucepan and add the remaining whole soaked chipotles. Bring to the boil, then reduce the heat and simmer the chipotles for up to 1 hour. Check every 20 minutes and add a little water if needed. Leave to cool slightly, then pour into a sterilised glass jar and store in the fridge for up to 1 month. Wash the chipotle chillies, remove the hard stems (leave the seeds in) and place them in a bowl. Pour over 150ml/5fl oz just-boiled water, cover with cling film and soak for about 20 minutes. Wash the chipotle chillies, remove the hard stems (leave the seeds in) and place them in a bowl. Pour over 150ml/5fl oz just-boiled water, cover with cling film and soak for about 20 minutes. Remove three of the soaked chipotles and set aside. Put the remaining chillies and soaking liquid in a food processor or blender with the tomatoes, onion, garlic, cider vinegar, salt and sugar. Blend until you have a smooth paste. Remove three of the soaked chipotles and set aside. Put the remaining chillies and soaking liquid in a food processor or blender with the tomatoes, onion, garlic, cider vinegar, salt and sugar. Blend until you have a smooth paste. Tip the paste into a saucepan and add the remaining whole soaked chipotles. Bring to the boil, then reduce the heat and simmer the chipotles for up to 1 hour. Check every 20 minutes and add a little water if needed. Leave to cool slightly, then pour into a sterilised glass jar and store in the fridge for up to 1 month. Tip the paste into a saucepan and add the remaining whole soaked chipotles. Bring to the boil, then reduce the heat and simmer the chipotles for up to 1 hour. Check every 20 minutes and add a little water if needed. Leave to cool slightly, then pour into a sterilised glass jar and store in the fridge for up to 1 month.
Rib-eye steaks with tomatoes and olives recipe
 Give this deluxe steak an Italian flair with tomatoes and olives. 300ml/11fl oz olive oil30ml/1fl oz Cabernet Sauvignon vinegar 300ml/11fl oz olive oil 30ml/1fl oz Cabernet Sauvignon vinegar 2 tbsp olive oil30g/1oz butter4 x 250-300g/11oz rib-eye steaks4 plum tomatoes, peeled and de-seeded, cut into quarters 20 black olives, pits removed2 tbsp caperberriessplash of red wine300g/11oz new potatoes, cooked 2 cloves of garlicsmall handful of rosemary needles200g/7oz spinach 2 tbsp olive oil 30g/1oz butter 4 x 250-300g/11oz rib-eye steaks 4 plum tomatoes, peeled and de-seeded, cut into quarters 20 black olives, pits removed 2 tbsp caperberries splash of red wine 300g/11oz new potatoes, cooked 2 cloves of garlic small handful of rosemary needles 200g/7oz spinach Method Make the vinaigrette with the olive oil and red wine vinegar and leave to one side.For the steak, heat the oil and butter in a heavy-based frying pan.Cook the steak should take about five minutes (for medium) turning and colouring on both sides. When ready remove from the pan and allow to rest for a few minutes.Add the tomato quarters, olives and caperberries to the pan and quickly sauté.Deglaze the pan with the red wine and add the contents of the pan to the vinaigrette.Heat a frying pan until hot then add the olive oil and potatoes, garlic and rosemary. Sauté until golden.Wilt the spinach in a hot frying pan.Serve the steaks on top of the spinach and potatoes. Pour over a little of the vinaigrette with the tomatoes and olives. Make the vinaigrette with the olive oil and red wine vinegar and leave to one side. Make the vinaigrette with the olive oil and red wine vinegar and leave to one side. For the steak, heat the oil and butter in a heavy-based frying pan. For the steak, heat the oil and butter in a heavy-based frying pan. Cook the steak should take about five minutes (for medium) turning and colouring on both sides. When ready remove from the pan and allow to rest for a few minutes. Cook the steak should take about five minutes (for medium) turning and colouring on both sides. When ready remove from the pan and allow to rest for a few minutes. Add the tomato quarters, olives and caperberries to the pan and quickly sauté. Add the tomato quarters, olives and caperberries to the pan and quickly sauté. Deglaze the pan with the red wine and add the contents of the pan to the vinaigrette. Deglaze the pan with the red wine and add the contents of the pan to the vinaigrette. Heat a frying pan until hot then add the olive oil and potatoes, garlic and rosemary. Sauté until golden. Heat a frying pan until hot then add the olive oil and potatoes, garlic and rosemary. Sauté until golden. Wilt the spinach in a hot frying pan. Wilt the spinach in a hot frying pan. Serve the steaks on top of the spinach and potatoes. Pour over a little of the vinaigrette with the tomatoes and olives. Serve the steaks on top of the spinach and potatoes. Pour over a little of the vinaigrette with the tomatoes and olives.
Black banana cake recipe
 Want to know how to use up overripe bananas? Nigel Slater’s chocolate chip banana bread recipe is just the ticket. 175g/6oz unsalted butter, softened175g/6oz sugar (half light muscovado, half golden caster) 75g/2½oz hazelnuts2 free-range eggs175g/6oz self-raising flour 2 very ripe bananas (about 250g/9oz total weight)drop vanilla extract175g/6oz good-quality dark or milk chocolate chipsa little demerara sugar 175g/6oz unsalted butter, softened 175g/6oz sugar (half light muscovado, half golden caster) 75g/2½oz hazelnuts 2 free-range eggs 175g/6oz self-raising flour 2 very ripe bananas (about 250g/9oz total weight) drop vanilla extract 175g/6oz good-quality dark or milk chocolate chips a little demerara sugar Method Preheat the oven to 170C/150C Fan/Gas 3. Line the base and sides of a 20x12cm/8x5in loaf tin with baking paper.Beat the butter and sugars until light and coffee coloured. This is best achieved in a food mixer. Toast the hazelnuts, rub them in a tea towel to remove their skins, then grind quite finely. Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour. Peel the bananas and chop them into small pieces. Gently fold the vanilla extract, bananas and chocolate chips into the cake mixture, turning gently and taking care not to overmix. Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly. Preheat the oven to 170C/150C Fan/Gas 3. Line the base and sides of a 20x12cm/8x5in loaf tin with baking paper. Preheat the oven to 170C/150C Fan/Gas 3. Line the base and sides of a 20x12cm/8x5in loaf tin with baking paper. Beat the butter and sugars until light and coffee coloured. This is best achieved in a food mixer. Beat the butter and sugars until light and coffee coloured. This is best achieved in a food mixer. Toast the hazelnuts, rub them in a tea towel to remove their skins, then grind quite finely. Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour. Toast the hazelnuts, rub them in a tea towel to remove their skins, then grind quite finely. Slowly add the eggs to the butter and sugar mixture, then mix in the toasted ground hazelnuts and self-raising flour. Peel the bananas and chop them into small pieces. Gently fold the vanilla extract, bananas and chocolate chips into the cake mixture, turning gently and taking care not to overmix. Peel the bananas and chop them into small pieces. Gently fold the vanilla extract, bananas and chocolate chips into the cake mixture, turning gently and taking care not to overmix. Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly. Scoop the cake batter into the prepared loaf tin. Dust with a little demerara sugar. Bake for between 1 hour and 1 hour 10 minutes, covering the cake with foil if the top starts to darken too quickly.
Breakfast muffins recipe
 Make this easy breakfast muffin recipe the companion to morning tea or coffee. If you prepare the dry ingredients the night before, you can easily whip up a fresh batch first thing. 300g/10½oz self-raising flour, sifted1 tsp baking powderpinch salt1 tsp ground cinnamon150g/5½oz light brown sugar250ml/9fl oz milk2 free-range eggs, beaten100g/3½oz butter, melted100g/3½oz toasted hazelnuts, chopped25g/1oz dried cherries (or dried apricots, chopped)25g/1oz dried cranberries (or raisins or sultanas)75g/2½oz crunchy granola or muesli (optional) 300g/10½oz self-raising flour, sifted 1 tsp baking powder pinch salt 1 tsp ground cinnamon 150g/5½oz light brown sugar 250ml/9fl oz milk 2 free-range eggs, beaten 100g/3½oz butter, melted 100g/3½oz toasted hazelnuts, chopped 25g/1oz dried cherries (or dried apricots, chopped) 25g/1oz dried cranberries (or raisins or sultanas) 75g/2½oz crunchy granola or muesli (optional) Method Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with paper muffin cases.In a large bowl, sift together the flour, baking powder, salt and cinnamon and then stir in the sugar. In a separate bowl, whisk together the milk, eggs and melted butter, then pour into the dry ingredients and quickly mix together. Stir in the hazelnuts, dried cherries and dried cranberries. Divide the batter between the 12 muffin cases and sprinkle the top of each with the granola.Bake for 20-25 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for five minutes in the tin before serving warm or at room temperature. Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with paper muffin cases. Preheat the oven to 180C/350F/Gas 4 and line a muffin tray with paper muffin cases. In a large bowl, sift together the flour, baking powder, salt and cinnamon and then stir in the sugar. In a separate bowl, whisk together the milk, eggs and melted butter, then pour into the dry ingredients and quickly mix together. Stir in the hazelnuts, dried cherries and dried cranberries. In a large bowl, sift together the flour, baking powder, salt and cinnamon and then stir in the sugar. In a separate bowl, whisk together the milk, eggs and melted butter, then pour into the dry ingredients and quickly mix together. Stir in the hazelnuts, dried cherries and dried cranberries. Divide the batter between the 12 muffin cases and sprinkle the top of each with the granola. Divide the batter between the 12 muffin cases and sprinkle the top of each with the granola. Bake for 20-25 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for five minutes in the tin before serving warm or at room temperature. Bake for 20-25 minutes, or until a skewer inserted into the middle of the muffins comes out clean. Leave to cool for five minutes in the tin before serving warm or at room temperature.
Marinated tofu with fried rice recipe
 An easy vegan stir-fry that will get you through the lean times with a tofu marinade that's really useful for salads and lunchboxes too. 2 tbsp olive oil½ lime, zest and juicelarge pinch chilli flakes2 tbsp soy sauce2 tbsp honey or agave syrup2 tbsp vegetable oil150g/5½oz tofu, cut into pieces 2 tbsp olive oil ½ lime, zest and juice large pinch chilli flakes 2 tbsp soy sauce 2 tbsp honey or agave syrup 2 tbsp vegetable oil 150g/5½oz tofu, cut into pieces 2 tbsp vegetable oil¼ onion, finely sliced1 garlic clove, crushed¼ red pepper, choppedhandful spinach leaves150g/5½oz basmati rice, cooked according to packet instructions and drained 2 tbsp vegetable oil ¼ onion, finely sliced 1 garlic clove, crushed ¼ red pepper, chopped handful spinach leaves 150g/5½oz basmati rice, cooked according to packet instructions and drained Method For the marinated tofu, combine all the marinade ingredients, except the vegetable oil, in a bowl and mix well. Add the tofu, coat in the mixture and allow to marinate for 5-10 minutes, or longer if possible. Heat a wok over a medium heat. Remove the tofu from the marinade, setting the marinade aside. Fry the tofu for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu.For the rice, heat the oil in a pan and fry the onions and garlic for 2-3 minutes until softened, then add the pepper and fry until the tofu for 2 minutes. Add the spinach, rice and reserved marinade and heat through for a further 3-4 minutes. Serve the rice with the marinated tofu on top. For the marinated tofu, combine all the marinade ingredients, except the vegetable oil, in a bowl and mix well. Add the tofu, coat in the mixture and allow to marinate for 5-10 minutes, or longer if possible. For the marinated tofu, combine all the marinade ingredients, except the vegetable oil, in a bowl and mix well. Add the tofu, coat in the mixture and allow to marinate for 5-10 minutes, or longer if possible. Heat a wok over a medium heat. Remove the tofu from the marinade, setting the marinade aside. Fry the tofu for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu. Heat a wok over a medium heat. Remove the tofu from the marinade, setting the marinade aside. Fry the tofu for 5-10 minutes until golden-brown all over. Strain the marinade to remove any small pieces of tofu. For the rice, heat the oil in a pan and fry the onions and garlic for 2-3 minutes until softened, then add the pepper and fry until the tofu for 2 minutes. Add the spinach, rice and reserved marinade and heat through for a further 3-4 minutes. For the rice, heat the oil in a pan and fry the onions and garlic for 2-3 minutes until softened, then add the pepper and fry until the tofu for 2 minutes. Add the spinach, rice and reserved marinade and heat through for a further 3-4 minutes. Serve the rice with the marinated tofu on top. Serve the rice with the marinated tofu on top. Recipe tips Take care to squeeze out any excess water from the tofu to get the maximum flavour from the marinade.
James Martin's easy kedgeree recipe
 James Martin's mild kedgeree is perfect for a weekend brunch and on the table in half an hour. ½ onion, finely chopped 55g/2oz butter300g/10½oz basmati rice1 tsp madras curry powderfreshly grated nutmeg200ml/7fl oz milk110ml/4fl oz double cream300g/10½oz naturally smoked haddock (undyed), bones removed and flesh cut into chunkssea salt and cracked black peppersmall bunch parsley, chopped3 hard-boiled eggs, shelled and halved good pinch cayenne and freshly ground nutmeg (optional) ½ onion, finely chopped 55g/2oz butter 300g/10½oz basmati rice 1 tsp madras curry powder freshly grated nutmeg 200ml/7fl oz milk 110ml/4fl oz double cream 300g/10½oz naturally smoked haddock (undyed), bones removed and flesh cut into chunks sea salt and cracked black pepper small bunch parsley, chopped 3 hard-boiled eggs, shelled and halved good pinch cayenne and freshly ground nutmeg (optional) knob of butterwedges of lemon knob of butter wedges of lemon Method Cook the onion gently in the butter for a few minutes, then add the rice.Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water.When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.)Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon. Cook the onion gently in the butter for a few minutes, then add the rice. Cook the onion gently in the butter for a few minutes, then add the rice. Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water. Continue cooking gently and stirring, adding the curry powder and nutmeg. After a few minutes, add the milk, cream and 250ml/9fl oz water. When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.) When the mixture begins to simmer, add the fish and continue simmering, stirring occasionally until the rice is cooked. (You may need to add a little water if the mixture becomes dry.) Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon. Season, add the parsley and stir. Add the eggs and garnish with cayenne and nutmeg if using. Serve topped with a knob of butter and wedges of lemon.