ademchaoua/GeneralTextCorpus huggingface dataset:
Chicken pad Thai recipe
 This quick and simple pad Thai can be made in minutes. By using cooked chicken you can keep the cooking time short. 250g/9oz flat rice noodles3 garlic cloves, roughly chopped1 handful fresh coriander, chopped, leaves and stalks seperated1 red chilli, seeds removed, roughly chopped2 limes, juice and zest2 tbsp sunflower oil1 cooked chicken breast, skin removed and thinly sliced6 spring onions, thinly sliced100g/3½oz bean sprouts3 tbsp fish sauce1 tbsp soft light brown sugar2 large free-range eggs, beaten1 handful salted peanuts, roughly chopped, to serve 250g/9oz flat rice noodles 3 garlic cloves, roughly chopped 1 handful fresh coriander, chopped, leaves and stalks seperated 1 red chilli, seeds removed, roughly chopped 2 limes, juice and zest 2 tbsp sunflower oil 1 cooked chicken breast, skin removed and thinly sliced 6 spring onions, thinly sliced 100g/3½oz bean sprouts 3 tbsp fish sauce 1 tbsp soft light brown sugar 2 large free-range eggs, beaten 1 handful salted peanuts, roughly chopped, to serve Method Cook the noodles according to the packet instructions, then drain and set aside. In a pestle and mortar, grind the garlic, coriander stalks, chilli and lime zest to a paste. Heat the oil in a wok or a large frying pan until just at smoking point. Add the paste and fry for 1 minute, or until aromatic. Add the chicken, half the spring onions and half the bean sprouts and cook for 2 minutes, stirring well to coat everything in the paste.Add the drained noodles and mix well. Stir in the lime juice, fish sauce and sugar and cook for 2 minutes. Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges, peanuts and remaining spring onions and bean sprouts. Cook the noodles according to the packet instructions, then drain and set aside. Cook the noodles according to the packet instructions, then drain and set aside. In a pestle and mortar, grind the garlic, coriander stalks, chilli and lime zest to a paste. In a pestle and mortar, grind the garlic, coriander stalks, chilli and lime zest to a paste. Heat the oil in a wok or a large frying pan until just at smoking point. Add the paste and fry for 1 minute, or until aromatic. Add the chicken, half the spring onions and half the bean sprouts and cook for 2 minutes, stirring well to coat everything in the paste. Heat the oil in a wok or a large frying pan until just at smoking point. Add the paste and fry for 1 minute, or until aromatic. Add the chicken, half the spring onions and half the bean sprouts and cook for 2 minutes, stirring well to coat everything in the paste. Add the drained noodles and mix well. Stir in the lime juice, fish sauce and sugar and cook for 2 minutes. Add the drained noodles and mix well. Stir in the lime juice, fish sauce and sugar and cook for 2 minutes. Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges, peanuts and remaining spring onions and bean sprouts. Pour in the egg and mix until just cooked. Serve the pad Thai with the coriander leaves, lime wedges, peanuts and remaining spring onions and bean sprouts.
Prawn cocktail sliders recipe
 These simple prawn sandwiches are great as part of a spread for parties and picnics. The toppings make them super pretty and colourful, but they're still delicious if you want to keep it simple. 250g/9oz North Atlantic prawns, peeled and cooked3–4 tbsp mayonnaise1 tbsp tomato ketchup dash Tabasco1–2 tsp Worcestershire sauce1–2 tsp lemon juicegood pinch paprika, to garnishsalt and freshly ground black pepper 250g/9oz North Atlantic prawns, peeled and cooked 3–4 tbsp mayonnaise 1 tbsp tomato ketchup dash Tabasco 1–2 tsp Worcestershire sauce 1–2 tsp lemon juice good pinch paprika, to garnish salt and freshly ground black pepper 1 Little Gem lettuce, shredded into 1cm/½in strips8 small brioche finger rolls, each halved and then cut in half on the top but not all the way through1 avocado, peeled, stone removed, thinly sliced10cm/4in piece cucumber, cut in half lengthways and sliced thinly4 radishes, trimmed and finely slicedmustard, any type, to garnish (optional)cress or micro herbs, to garnish (optional) 1 Little Gem lettuce, shredded into 1cm/½in strips 8 small brioche finger rolls, each halved and then cut in half on the top but not all the way through 1 avocado, peeled, stone removed, thinly sliced 10cm/4in piece cucumber, cut in half lengthways and sliced thinly 4 radishes, trimmed and finely sliced mustard, any type, to garnish (optional) cress or micro herbs, to garnish (optional) Method Pat the prawns dry on kitchen paper and tip into a bowl. Add the mayonnaise, ketchup, Tabasco, Worcestershire sauce and lemon juice. Season with salt and pepper and mix well to combine. Arrange some lettuce in the bottom of each halved roll and add the avocado and cucumber on one side. Spoon the prawn cocktail mixture on the other side and garnish with a little paprika. Scatter over the radish and garnish with mustard and cress or micro herbs. Serve immediately. Pat the prawns dry on kitchen paper and tip into a bowl. Add the mayonnaise, ketchup, Tabasco, Worcestershire sauce and lemon juice. Season with salt and pepper and mix well to combine. Pat the prawns dry on kitchen paper and tip into a bowl. Add the mayonnaise, ketchup, Tabasco, Worcestershire sauce and lemon juice. Season with salt and pepper and mix well to combine. Arrange some lettuce in the bottom of each halved roll and add the avocado and cucumber on one side. Spoon the prawn cocktail mixture on the other side and garnish with a little paprika. Scatter over the radish and garnish with mustard and cress or micro herbs. Serve immediately. Arrange some lettuce in the bottom of each halved roll and add the avocado and cucumber on one side. Spoon the prawn cocktail mixture on the other side and garnish with a little paprika. Scatter over the radish and garnish with mustard and cress or micro herbs. Serve immediately.
Blackberry and cream ripple ice pops recipe
 For this recipe, you will need 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. You will also need wooden ice lolly sticks if the ice lolly moulds do not come with sticks. Each ice pop provides 248 kcal, 1g protein, 12g carbohydrates (of which 12g sugars), 21.5g fat (of which 13.5g saturates), 1g fibre and 0g salt. 300g/10½oz blackberries100g/3½oz icing sugar400g/14oz double cream1 tsp vanilla extract 300g/10½oz blackberries 100g/3½oz icing sugar 400g/14oz double cream 1 tsp vanilla extract Method Place the blackberries and icing sugar in a food processor or blender and blend until smooth. Sieve out the seeds using a fine metal sieve and transfer to a wide bowl.Whisk the cream with the vanilla in another bowl until softly whipped and gently swirl into the blackberry mixture to create a marbled effect.Spoon the mixture into 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. Insert sticks into the ice lolly moulds or cover the ice pop moulds with lids and freeze for 5–6 hours (or overnight), until firm.To unmould, dip the moulds into warm water for a few seconds. Gently release the lollies while holding the sticks or, for the ice pops, squeeze the moulds to push up the pop and eat. Place the blackberries and icing sugar in a food processor or blender and blend until smooth. Sieve out the seeds using a fine metal sieve and transfer to a wide bowl. Place the blackberries and icing sugar in a food processor or blender and blend until smooth. Sieve out the seeds using a fine metal sieve and transfer to a wide bowl. Whisk the cream with the vanilla in another bowl until softly whipped and gently swirl into the blackberry mixture to create a marbled effect. Whisk the cream with the vanilla in another bowl until softly whipped and gently swirl into the blackberry mixture to create a marbled effect. Spoon the mixture into 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. Insert sticks into the ice lolly moulds or cover the ice pop moulds with lids and freeze for 5–6 hours (or overnight), until firm. Spoon the mixture into 8 x 100ml/3½fl oz ice lolly moulds or 10 reusable ice pop moulds. Insert sticks into the ice lolly moulds or cover the ice pop moulds with lids and freeze for 5–6 hours (or overnight), until firm. To unmould, dip the moulds into warm water for a few seconds. Gently release the lollies while holding the sticks or, for the ice pops, squeeze the moulds to push up the pop and eat. To unmould, dip the moulds into warm water for a few seconds. Gently release the lollies while holding the sticks or, for the ice pops, squeeze the moulds to push up the pop and eat. Recipe tips If the lolly moulds do not come with sticks, use wooden ones. The easiest and most effective way of holding the sticks in place while the lollies freeze is to cover the filled moulds with foil and make a small slit in the centre of each one. Insert the sticks and they will be secure until the lolly is frozen.
Coconut noodle soup recipe
 This quick and easy vegan noodle dish is comforting and reviving as it is packed with tasty fresh ingredients in a spicy soup. 4 tbsp vegetable oil1 red onion, sliced3 garlic cloves, sliced 1 tbsp sliced fresh ginger6 chestnut mushrooms, chopped3 tsp turmeric 2 tsp smoked paprika 2 tbsp tamarind sauce1 tbsp ketjap manis 400ml/14fl oz coconut milk 1 lemongrass stick, bashed 150g/5½oz fried tofu puffs150g/5½oz rice noodles 1 bunch of coriander, chopped 2 red chillies, sliced (seeds removed if you like less heat)2 limes, 1½ juiced ½ wedged for servingvegan fish sauce, to taste 3 spring onions, chopped 4 tbsp vegetable oil 1 red onion, sliced 3 garlic cloves, sliced 1 tbsp sliced fresh ginger 6 chestnut mushrooms, chopped 3 tsp turmeric 2 tsp smoked paprika 2 tbsp tamarind sauce 1 tbsp ketjap manis 400ml/14fl oz coconut milk 1 lemongrass stick, bashed 150g/5½oz fried tofu puffs 150g/5½oz rice noodles 1 bunch of coriander, chopped 2 red chillies, sliced (seeds removed if you like less heat) 2 limes, 1½ juiced ½ wedged for serving vegan fish sauce, to taste 3 spring onions, chopped Method Heat the 2 tbsp of oil in a large frying pan and sweat the onion, garlic and ginger for 5 minutes. Add the mushrooms followed by the turmeric and paprika, tamarind and kecap manis. Add the coconut milk, 200ml/7fl oz water and lemongrass stalk and simmer for 5 minutes. Heat the remaining oil and fry the tofu in a separate frying pan until crisp. Set aside. Cook the noodles in a saucepan of boiling water for 5 minutes then drain. Add the tofu and noodles to the soup.Ladle the soup into serving bowl, garnish with coriander, chillies, lime juice, fish sauce and spring onions. Heat the 2 tbsp of oil in a large frying pan and sweat the onion, garlic and ginger for 5 minutes. Add the mushrooms followed by the turmeric and paprika, tamarind and kecap manis. Add the coconut milk, 200ml/7fl oz water and lemongrass stalk and simmer for 5 minutes. Heat the 2 tbsp of oil in a large frying pan and sweat the onion, garlic and ginger for 5 minutes. Add the mushrooms followed by the turmeric and paprika, tamarind and kecap manis. Add the coconut milk, 200ml/7fl oz water and lemongrass stalk and simmer for 5 minutes. Heat the remaining oil and fry the tofu in a separate frying pan until crisp. Set aside. Cook the noodles in a saucepan of boiling water for 5 minutes then drain. Add the tofu and noodles to the soup. Heat the remaining oil and fry the tofu in a separate frying pan until crisp. Set aside. Cook the noodles in a saucepan of boiling water for 5 minutes then drain. Add the tofu and noodles to the soup. Ladle the soup into serving bowl, garnish with coriander, chillies, lime juice, fish sauce and spring onions. Ladle the soup into serving bowl, garnish with coriander, chillies, lime juice, fish sauce and spring onions.
Pasta primavera recipe
 This healthy pasta primavera is brimming with spring vegetables and very quick to make. Use fresh peas if you can get them. Each serving provides 440kcal, 17g protein, 41g carbohydrate (of which 3g sugars), 21g fat (of which 8g saturates), 8g fibre and 0.1g salt. 50g/2oz unsalted butter1 garlic clove, crushed200g/7oz asparagus, blanched, cut into bite-sized pieces 150g/5oz fresh peas, podded100g/3½oz frozen soya beans, defrosted100g/3½oz baby spinach400g/14oz tagliatelle (a few tablespoons of cooking water reserved)1 lemon, juice and zest large handful fresh spring herbs, including mint, basil, dill and parsley, choppedsalt and freshly ground black pepper 50g/2oz unsalted butter 1 garlic clove, crushed 200g/7oz asparagus, blanched, cut into bite-sized pieces 150g/5oz fresh peas, podded 100g/3½oz frozen soya beans, defrosted 100g/3½oz baby spinach 400g/14oz tagliatelle (a few tablespoons of cooking water reserved) 1 lemon, juice and zest large handful fresh spring herbs, including mint, basil, dill and parsley, chopped salt and freshly ground black pepper 25g/1oz hazelnuts, toasted and lightly crushedParmesan shavings, or similar vegetarian hard cheese shavingsolive oil, for drizzling 25g/1oz hazelnuts, toasted and lightly crushed Parmesan shavings, or similar vegetarian hard cheese shavings olive oil, for drizzling Method Heat the butter in a pan, add the garlic and fry for one minute.Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly.Add the pasta and a little of the cooking water to the pan and stir to combine.Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper.To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil. Heat the butter in a pan, add the garlic and fry for one minute. Heat the butter in a pan, add the garlic and fry for one minute. Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly. Add the asparagus, peas, soya beans and spinach and stir fry for 1-2 minutes, until the spinach has wilted slightly. Add the pasta and a little of the cooking water to the pan and stir to combine. Add the pasta and a little of the cooking water to the pan and stir to combine. Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper. Stir in the lemon juice and zest and the herbs and season, to taste, with salt and freshly ground black pepper. To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil. To serve, divide the pasta among four bowls, sprinkle over the hazelnuts and parmesan shavings and drizzle with olive oil.
Roasted sweet potato salad with basil and balsamic tomatoes recipe
 1 sweet potato, peeled and cut into large chunks2 tbsp olive oil1 tbsp balsamic vinegarsalt85g/3oz soya beans1 handful basil leaves, torn 1 sweet potato, peeled and cut into large chunks 2 tbsp olive oil 1 tbsp balsamic vinegar salt 85g/3oz soya beans 1 handful basil leaves, torn 8 cherry tomatoes2 tbsp olive oil2 tbsp balsamic vinegarsalt, to taste 8 cherry tomatoes 2 tbsp olive oil 2 tbsp balsamic vinegar salt, to taste Method Preheat the oven to 180C/350F/Gas 4.For the roasted sweet potato salad, place the sweet potato in a pan of boiling water and cook for 5-10 minutes, or until just tender. Drain.Place the sweet potato cubes onto a baking sheet, drizzle over the olive oil and balsamic vinegar and sprinkle with salt. Roast in the oven for about 20 minutes, or until tender and starting to brown.Blanch the soya beans in a pan of boiling water and then drain.In a bowl, combine the roasted sweet potatoes and soya beans, and gently mix in the basil leaves.For the balsamic tomatoes, place the tomatoes on a baking sheet and drizzle over the olive oil and balsamic vinegar. Sprinkle with salt and place in the oven to roast for 10-15 minutes.To serve, place the sweet potato and bean salad on a serving plate and arrange the balsamic tomatoes to one side. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. For the roasted sweet potato salad, place the sweet potato in a pan of boiling water and cook for 5-10 minutes, or until just tender. Drain. For the roasted sweet potato salad, place the sweet potato in a pan of boiling water and cook for 5-10 minutes, or until just tender. Drain. Place the sweet potato cubes onto a baking sheet, drizzle over the olive oil and balsamic vinegar and sprinkle with salt. Roast in the oven for about 20 minutes, or until tender and starting to brown. Place the sweet potato cubes onto a baking sheet, drizzle over the olive oil and balsamic vinegar and sprinkle with salt. Roast in the oven for about 20 minutes, or until tender and starting to brown. Blanch the soya beans in a pan of boiling water and then drain. Blanch the soya beans in a pan of boiling water and then drain. In a bowl, combine the roasted sweet potatoes and soya beans, and gently mix in the basil leaves. In a bowl, combine the roasted sweet potatoes and soya beans, and gently mix in the basil leaves. For the balsamic tomatoes, place the tomatoes on a baking sheet and drizzle over the olive oil and balsamic vinegar. Sprinkle with salt and place in the oven to roast for 10-15 minutes. For the balsamic tomatoes, place the tomatoes on a baking sheet and drizzle over the olive oil and balsamic vinegar. Sprinkle with salt and place in the oven to roast for 10-15 minutes. To serve, place the sweet potato and bean salad on a serving plate and arrange the balsamic tomatoes to one side. To serve, place the sweet potato and bean salad on a serving plate and arrange the balsamic tomatoes to one side.
Prawn stir fry recipe
Prawn stir fry with cashews This prawn stir-fry is packed with veggies, so you don't need any starchy carbs with it. Once the chopping is out of the way this dish is ready in a couple of minutes. Each serving provides 406 kcal, 26.5g protein, 32g carbohydrate (of which 24.5g sugars), 17g fat (of which 2.5g saturates), 11.5g fibre and 3.4g salt. 300g/10½oz broccoli, cut into small florets30g/1oz unsalted cashew nuts, to garnish1 tbsp vegetable oil1 garlic clove, finely sliced 4 spring onions, trimmed and sliced on an angle1 fresh chilli, seeds and white membrane removed, finely chopped (alternatively use 1 tsp chilli flakes)5cm/2in piece fresh root ginger, cut into thin batons 1 red pepper, cut into strips1 yellow pepper, cut into strips170g/6oz cooked prawns100g/3½oz beansprouts1½ tbsp soy sauce3 tbsp sweet chilli sauce1 tsp sesame oil1 lime, juice only 300g/10½oz broccoli, cut into small florets 30g/1oz unsalted cashew nuts, to garnish 1 tbsp vegetable oil 1 garlic clove, finely sliced 4 spring onions, trimmed and sliced on an angle 1 fresh chilli, seeds and white membrane removed, finely chopped (alternatively use 1 tsp chilli flakes) 5cm/2in piece fresh root ginger, cut into thin batons 1 red pepper, cut into strips 1 yellow pepper, cut into strips 170g/6oz cooked prawns 100g/3½oz beansprouts 1½ tbsp soy sauce 3 tbsp sweet chilli sauce 1 tsp sesame oil 1 lime, juice only Method In a pan of boiling water, cook the broccoli for 2 minutes. Drain and place in ice-cold water. When cold, drain thoroughly. Toast the cashews in a dry pan then crush roughly. Set aside.Heat the oil in a large frying pan or wok set over a high heat. Add the garlic, spring onions, chilli and ginger and stir-fry for 2 minutes. Stir in the peppers, prawns and beansprouts. Tip in the drained broccoli.Add the soy sauce, sweet chilli sauce, sesame oil and lime juice. Cook for 4 minutes or until the veg are tender.Serve in bowls garnished with the toasted cashews. In a pan of boiling water, cook the broccoli for 2 minutes. Drain and place in ice-cold water. When cold, drain thoroughly. In a pan of boiling water, cook the broccoli for 2 minutes. Drain and place in ice-cold water. When cold, drain thoroughly. Toast the cashews in a dry pan then crush roughly. Set aside. Toast the cashews in a dry pan then crush roughly. Set aside. Heat the oil in a large frying pan or wok set over a high heat. Add the garlic, spring onions, chilli and ginger and stir-fry for 2 minutes. Stir in the peppers, prawns and beansprouts. Tip in the drained broccoli. Heat the oil in a large frying pan or wok set over a high heat. Add the garlic, spring onions, chilli and ginger and stir-fry for 2 minutes. Stir in the peppers, prawns and beansprouts. Tip in the drained broccoli. Add the soy sauce, sweet chilli sauce, sesame oil and lime juice. Cook for 4 minutes or until the veg are tender. Add the soy sauce, sweet chilli sauce, sesame oil and lime juice. Cook for 4 minutes or until the veg are tender. Serve in bowls garnished with the toasted cashews. Serve in bowls garnished with the toasted cashews.
Prawn and ginger wontons recipe
 Homemade prawn wontons could be the perfect start to a fakeaway evening. 250g/9oz raw prawns, peeled20g/¾oz white vegetable fat15g/½oz sugar½ tsp potato starch1 tsp sesame oil½ tsp salt (to taste)pinch ground white pepper (to taste)75ml/2½fl oz ginger and spring onion water (made from the trimmings of fresh root ginger and spring onion, crushed with the side of a large knife and mixed with water)20 ready-made wonton wrappersvegetable oil, for deep-fryingsweet chilli sauce, to serve 250g/9oz raw prawns, peeled 20g/¾oz white vegetable fat 15g/½oz sugar ½ tsp potato starch 1 tsp sesame oil ½ tsp salt (to taste) pinch ground white pepper (to taste) 75ml/2½fl oz ginger and spring onion water (made from the trimmings of fresh root ginger and spring onion, crushed with the side of a large knife and mixed with water) 20 ready-made wonton wrappers vegetable oil, for deep-frying sweet chilli sauce, to serve Method To make the wontons, place all of the ingredients, except the wrappers, in a stand mixer fitted with the dough hook and knead for 10 minutes. The dough hook binds the ingredients together without turning the mixture into a purée.Chill the prawn mixture in the fridge for at least 1 hour before use. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Wrap the prawn mixture in the wonton wrappers and deep-fry in the deep fat fryer for 4 minutes. Remove from the oil and carefully transfer to drain on kitchen paper.Serve the spring rolls and wontons together with the sweet chilli sauce. To make the wontons, place all of the ingredients, except the wrappers, in a stand mixer fitted with the dough hook and knead for 10 minutes. The dough hook binds the ingredients together without turning the mixture into a purée. To make the wontons, place all of the ingredients, except the wrappers, in a stand mixer fitted with the dough hook and knead for 10 minutes. The dough hook binds the ingredients together without turning the mixture into a purée. Chill the prawn mixture in the fridge for at least 1 hour before use. Chill the prawn mixture in the fridge for at least 1 hour before use. Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the oil in a deep fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Wrap the prawn mixture in the wonton wrappers and deep-fry in the deep fat fryer for 4 minutes. Remove from the oil and carefully transfer to drain on kitchen paper. Wrap the prawn mixture in the wonton wrappers and deep-fry in the deep fat fryer for 4 minutes. Remove from the oil and carefully transfer to drain on kitchen paper. Serve the spring rolls and wontons together with the sweet chilli sauce. Serve the spring rolls and wontons together with the sweet chilli sauce.