ademchaoua/GeneralTextCorpus huggingface dataset:
Sicilian pasta with tomatoes, garlic and almonds recipe
 I absolutely adore eating this Sicilian pasta cold, should any be left over. It is so easy to make and, being both simple and spectacular, is first on my list for a pasta dish to serve when you have people round. 500g/1lb 2oz fusilli lunghi or other pasta of your choicesalt, to taste250g/9oz cherry tomatoes6 anchovy fillets25g/1oz sultanas2 garlic cloves1 tbsp capers, drained and rinsed50g/2oz blanched almonds4 tbsp extra-virgin olive oilsmall bunch basil, leaves picked 500g/1lb 2oz fusilli lunghi or other pasta of your choice salt, to taste 250g/9oz cherry tomatoes 6 anchovy fillets 25g/1oz sultanas 2 garlic cloves 1 tbsp capers, drained and rinsed 50g/2oz blanched almonds 4 tbsp extra-virgin olive oil small bunch basil, leaves picked Method Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good two minutes before it’s meant to be ready.While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubbly-textured sauce.Just before draining the pasta, remove a cupful of pasta-cooking water and add two tablespoons of it down the full of the processor, pulsing as you go.Tip the drained pasta into your warmed serving bowl, Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves. Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good two minutes before it’s meant to be ready. Put abundant water on to boil for the pasta, waiting for it to come to the boil before salting it. Add the pasta and cook according to packet instructions, though start checking it a good two minutes before it’s meant to be ready. While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubbly-textured sauce. While the pasta is cooking, make the sauce by putting all the remaining ingredients, bar the basil, into a processor and blitzing until you have a nubbly-textured sauce. Just before draining the pasta, remove a cupful of pasta-cooking water and add two tablespoons of it down the full of the processor, pulsing as you go. Just before draining the pasta, remove a cupful of pasta-cooking water and add two tablespoons of it down the full of the processor, pulsing as you go. Tip the drained pasta into your warmed serving bowl, Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves. Tip the drained pasta into your warmed serving bowl, Pour and scrape the sauce on top, tossing to coat (add a little more pasta-cooking water if you need it) and strew with basil leaves.
Crab and courgette pasta recipe
 In this low-calorie dish, the crab's proteins make you feel full for longer and its omega-3 fats, plus minerals such as selenium and zinc, make it healthy. Each serving provides 513 kcal, 31g protein, 66g carbohydrates (of which 4.5g sugars), 12g fat (of which 4g saturates), 6.5g fibre and 1.2g salt. 350g/12oz spaghetti or linguine600g/1lb 5oz courgettes, cut into ribbons using a vegetable peeler2 tbsp olive oil2 garlic cloves, finely chopped2 x 240g tins crab meat, drained½ unwaxed lemon, finely grated zest and juice 2 tbsp dried dillsalt and freshly ground black pepper4 tbsp freshly grated Parmesan, to serve 350g/12oz spaghetti or linguine 600g/1lb 5oz courgettes, cut into ribbons using a vegetable peeler 2 tbsp olive oil 2 garlic cloves, finely chopped 2 x 240g tins crab meat, drained ½ unwaxed lemon, finely grated zest and juice 2 tbsp dried dill salt and freshly ground black pepper 4 tbsp freshly grated Parmesan, to serve Method Bring a large pan of salted water to the boil. Cook the pasta for 8 minutes, or until al dente. Place the courgettes in a steamer or colander and sit above the pan of pasta. Cover and steam for 1–2 minutes, or until tender. Drain the pasta, retaining a little of the cooking water, and tip into a large bowl. Pour the oil into the pasta pan over a low heat. Add the garlic and cook briefly, to flavour the oil. Pour the oil over the pasta.Toss the pasta with the crab, lemon zest and juice, dill and courgettes. Serve topping each portion with 1 tablespoon Parmesan and a grind of pepper. Bring a large pan of salted water to the boil. Cook the pasta for 8 minutes, or until al dente. Bring a large pan of salted water to the boil. Cook the pasta for 8 minutes, or until al dente. Place the courgettes in a steamer or colander and sit above the pan of pasta. Cover and steam for 1–2 minutes, or until tender. Place the courgettes in a steamer or colander and sit above the pan of pasta. Cover and steam for 1–2 minutes, or until tender. Drain the pasta, retaining a little of the cooking water, and tip into a large bowl. Drain the pasta, retaining a little of the cooking water, and tip into a large bowl. Pour the oil into the pasta pan over a low heat. Add the garlic and cook briefly, to flavour the oil. Pour the oil over the pasta. Pour the oil into the pasta pan over a low heat. Add the garlic and cook briefly, to flavour the oil. Pour the oil over the pasta. Toss the pasta with the crab, lemon zest and juice, dill and courgettes. Serve topping each portion with 1 tablespoon Parmesan and a grind of pepper. Toss the pasta with the crab, lemon zest and juice, dill and courgettes. Serve topping each portion with 1 tablespoon Parmesan and a grind of pepper.
Rib ragù recipe
 Pappardelle pasta is the perfect foil for a rich ragù - made here with slow-cooked pork ribs. 1 rack pork ribs3 tbsp olive oil2 carrots, chopped1 celery rib, chopped1 onion, chopped500ml/18fl oz stocka little oil200g/7oz pappardelle pasta 1 rack pork ribs 3 tbsp olive oil 2 carrots, chopped 1 celery rib, chopped 1 onion, chopped 500ml/18fl oz stock a little oil 200g/7oz pappardelle pasta Method Heat half of the oil in a large pan. Cut the ribs into thirds with a sharp knife and add them to the pan.When the ribs are brown, remove them from the pan, add the rest of the oil and soften the carrots, celery and onion.When the vegetables are softened, return the ribs to the pan and pour over the stock. Bring to the boil and simmer on a low heat for three hours.Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well.When the three hours have elapsed, pick out the rib bones and discard. Serve with the cooked pasta. Heat half of the oil in a large pan. Cut the ribs into thirds with a sharp knife and add them to the pan. Heat half of the oil in a large pan. Cut the ribs into thirds with a sharp knife and add them to the pan. When the ribs are brown, remove them from the pan, add the rest of the oil and soften the carrots, celery and onion. When the ribs are brown, remove them from the pan, add the rest of the oil and soften the carrots, celery and onion. When the vegetables are softened, return the ribs to the pan and pour over the stock. Bring to the boil and simmer on a low heat for three hours. When the vegetables are softened, return the ribs to the pan and pour over the stock. Bring to the boil and simmer on a low heat for three hours. Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well. Cook the pasta according to packet instructions in a pan of boiling salted water until tender. Drain well. When the three hours have elapsed, pick out the rib bones and discard. Serve with the cooked pasta. When the three hours have elapsed, pick out the rib bones and discard. Serve with the cooked pasta.
Chocolate biscuit cake recipe
 You can adapt this recipe to include any combination of nuts, biscuits or chopped chocolate bars. The golden syrup keeps the mixture from going too hard and makes it easier to cut. Use a hot knife when slicing to get the perfect cut. 200g/7oz butter, cut into pieces200g/7oz milk chocolate, chopped200g/7oz dark chocolate, chopped200g/7oz golden syrup100g/3½oz pecan nuts, toasted2 almond caramel chocolate bars (or any other chocolate bars or sweets, such as round chocolates with a caramel centre, peanut and caramel chocolate bars, or puff rice chocolate bars), roughly chopped200g/7oz malted milk biscuits, roughly chopped1 tsp sea salt flakes 200g/7oz butter, cut into pieces 200g/7oz milk chocolate, chopped 200g/7oz dark chocolate, chopped 200g/7oz golden syrup 100g/3½oz pecan nuts, toasted 2 almond caramel chocolate bars (or any other chocolate bars or sweets, such as round chocolates with a caramel centre, peanut and caramel chocolate bars, or puff rice chocolate bars), roughly chopped 200g/7oz malted milk biscuits, roughly chopped 1 tsp sea salt flakes Method Line a 20x30cm/8x12in baking tray with baking paper. Place a glass bowl over a small saucepan filled with 4cm/1½in gently simmering water, making sure the bottom of the bowl does not touch the water. Add the butter, milk and dark chocolate, and golden syrup. Stir every few minutes until melted. Remove from the heat and leave to cool for 5 minutes.Add the pecans, chocolate bars and biscuits to the chocolate mixture and stir to evenly combine. Pour into the baking tray and use a spatula to create a smooth, level surface. Sprinkle the salt flakes over the top then cover and chill in the fridge for at least 3 hours. Use a hot knife to cut into 20 pieces. Line a 20x30cm/8x12in baking tray with baking paper. Line a 20x30cm/8x12in baking tray with baking paper. Place a glass bowl over a small saucepan filled with 4cm/1½in gently simmering water, making sure the bottom of the bowl does not touch the water. Add the butter, milk and dark chocolate, and golden syrup. Stir every few minutes until melted. Remove from the heat and leave to cool for 5 minutes. Place a glass bowl over a small saucepan filled with 4cm/1½in gently simmering water, making sure the bottom of the bowl does not touch the water. Add the butter, milk and dark chocolate, and golden syrup. Stir every few minutes until melted. Remove from the heat and leave to cool for 5 minutes. Add the pecans, chocolate bars and biscuits to the chocolate mixture and stir to evenly combine. Pour into the baking tray and use a spatula to create a smooth, level surface. Sprinkle the salt flakes over the top then cover and chill in the fridge for at least 3 hours. Use a hot knife to cut into 20 pieces. Add the pecans, chocolate bars and biscuits to the chocolate mixture and stir to evenly combine. Pour into the baking tray and use a spatula to create a smooth, level surface. Sprinkle the salt flakes over the top then cover and chill in the fridge for at least 3 hours. Use a hot knife to cut into 20 pieces.
Super-rich chocolate ice cream recipe
 Rich chocolate ice cream: dark chocolate, cream, eggs. Simple. Faultless. Devastatingly delicious. 250g/9oz strong plain chocolate 100g/3½oz unsalted butter 150g/5oz caster sugar 150ml/5fl oz water 4 large eggs, yolks only500ml/17fl oz double cream 250g/9oz strong plain chocolate 100g/3½oz unsalted butter 150g/5oz caster sugar 150ml/5fl oz water 4 large eggs, yolks only 500ml/17fl oz double cream Method Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes. Remove and stir until melted and blended together. Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machine and churn until frozen. Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes. Remove and stir until melted and blended together. Break up the chocolate and place with the unsalted butter in a warm-ish oven for about 15 minutes. Remove and stir until melted and blended together. Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute. Over a low heat dissolve the sugar in the water then turn up the heat and boil rapidly for a few minutes to get a light syrup. It's ready before the syrup takes any colour, when a little dropped on to a cold plate forms a thread when stretched between finger and thumb. Leave the mixture to cool for just a minute. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machine and churn until frozen. Place the egg yolks in a basin and begin whisking (ideally with an electric whisk), trickling in the hot syrup as you go. Continue whisking until the mixture is thick and mousse-like. Whisk in the cream. Then fold in the melted chocolate and butter until thoroughly blended. Then pour the mixture into an ice cream machine and churn until frozen.
Vegan Yorkshire puddings recipe
 Arguably everyone's favourite part of a roast dinner, keep everyone happy with these vegan Yorkshire puddings. Be sure to get the oil nice and hot before pouring the batter into the tin for a good rise. Equipment and preparation: You will need a 12-hole non-stick muffin tin. Each serving provides 145 kcal, 4.5g protein, 20g carbohydrate (of which 0g sugars), 5g fat (of which 1g saturates), 1g fibre and 0.5g salt. 200g/7oz strong white flour1 tsp baking powder½ tsp xanthan gum (vegan-friendly)½ tsp flaked sea salt400ml/14fl oz soya milk3 tbsp sunflower oil 200g/7oz strong white flour 1 tsp baking powder ½ tsp xanthan gum (vegan-friendly) ½ tsp flaked sea salt 400ml/14fl oz soya milk 3 tbsp sunflower oil Method Preheat the oven to 220C/200C Fan/Gas 7. Pour 1 teaspoon of oil into eight holes of the muffin tin. Put the tin in the oven and heat for 5 minutes.Mix the flour, baking powder, xanthan gum and salt in a mixing bowl. Add 300ml/10fl oz of the soya milk. Mix well with a large metal whisk until smooth. Add the remaining milk and mix until thoroughly combined. Carefully take the tin with the hot oil out of the oven (the oil will be extremely hot). Divide the batter as evenly as you can between the holes using a ladle or (pour from a measuring jug). Return the tin to the oven and cook for about 25 minutes, or until the puddings are well risen, crisp and brown. Serve. Preheat the oven to 220C/200C Fan/Gas 7. Pour 1 teaspoon of oil into eight holes of the muffin tin. Put the tin in the oven and heat for 5 minutes. Preheat the oven to 220C/200C Fan/Gas 7. Pour 1 teaspoon of oil into eight holes of the muffin tin. Put the tin in the oven and heat for 5 minutes. Mix the flour, baking powder, xanthan gum and salt in a mixing bowl. Add 300ml/10fl oz of the soya milk. Mix well with a large metal whisk until smooth. Add the remaining milk and mix until thoroughly combined. Mix the flour, baking powder, xanthan gum and salt in a mixing bowl. Add 300ml/10fl oz of the soya milk. Mix well with a large metal whisk until smooth. Add the remaining milk and mix until thoroughly combined. Carefully take the tin with the hot oil out of the oven (the oil will be extremely hot). Divide the batter as evenly as you can between the holes using a ladle or (pour from a measuring jug). Carefully take the tin with the hot oil out of the oven (the oil will be extremely hot). Divide the batter as evenly as you can between the holes using a ladle or (pour from a measuring jug). Return the tin to the oven and cook for about 25 minutes, or until the puddings are well risen, crisp and brown. Serve. Return the tin to the oven and cook for about 25 minutes, or until the puddings are well risen, crisp and brown. Serve.
Peanut stew recipe
 This luxurious peanut stew combines chickpeas, spinach, peanut butter and spices to make a warming, comforting vegan dish. Great served with freshly cooked rice, lime wedges, chopped coriander and red chilli. Each serving provides 301 kcal, 10g protein, 36g carbohydrates (of which 10g sugars), 11g fat (of which 2g saturates), 10g fibre and 0.3g salt. 1 tbsp olive oil1 brown onion, finely chopped1 red pepper, seeds removed and roughly chopped2 large garlic cloves, grated½cm/⅕in piece ginger, peeled and grated1 tbsp ground coriander½ tbsp ground cumin3 heaped tbsp smooth peanut butter500ml/18fl oz vegetable stock2 medium sweet potatoes, peeled and cut into bite-size pieces1 x 400g/14oz tin chickpeas, drained80g/3oz spinachsalt and freshly ground black pepper 1 tbsp olive oil 1 brown onion, finely chopped 1 red pepper, seeds removed and roughly chopped 2 large garlic cloves, grated ½cm/⅕in piece ginger, peeled and grated 1 tbsp ground coriander ½ tbsp ground cumin 3 heaped tbsp smooth peanut butter 500ml/18fl oz vegetable stock 2 medium sweet potatoes, peeled and cut into bite-size pieces 1 x 400g/14oz tin chickpeas, drained 80g/3oz spinach salt and freshly ground black pepper Method Heat the olive oil in a large saucepan over a medium heat, then add the onion and pepper, stirring regularly until softened, about 5 minutes.Add the garlic, ginger and spices and stir continuously until aromatic, about 20 seconds.Add the peanut butter and stock, then add the sweet potato and chickpeas. Cook with the lid on for about 25 minutes or until the sweet potato is cooked through.Add the spinach for the last 2 minutes, so it wilts but doesn’t overcook. Season with salt and pepper and serve. Heat the olive oil in a large saucepan over a medium heat, then add the onion and pepper, stirring regularly until softened, about 5 minutes. Heat the olive oil in a large saucepan over a medium heat, then add the onion and pepper, stirring regularly until softened, about 5 minutes. Add the garlic, ginger and spices and stir continuously until aromatic, about 20 seconds. Add the garlic, ginger and spices and stir continuously until aromatic, about 20 seconds. Add the peanut butter and stock, then add the sweet potato and chickpeas. Cook with the lid on for about 25 minutes or until the sweet potato is cooked through. Add the peanut butter and stock, then add the sweet potato and chickpeas. Cook with the lid on for about 25 minutes or until the sweet potato is cooked through. Add the spinach for the last 2 minutes, so it wilts but doesn’t overcook. Season with salt and pepper and serve. Add the spinach for the last 2 minutes, so it wilts but doesn’t overcook. Season with salt and pepper and serve.
Halloumi burgers recipe
 An easy smoky halloumi burger that will make you rethink burgers for ever. Whip this up for a veggie barbecue or a quick Friday dinner. 2 tbsp olive oil2 portobello mushrooms, wiped clean and stalks removed200g/7oz halloumi cheese, thickly sliced2 brioche buns, cut in half2 tbsp finely chopped onion2 tbsp finely chopped tomato 2 tbsp finely chopped cucumber2 tbsp finely chopped fresh mint1 lime, juice only4 tbsp hummus1 large tomato, thickly sliced4 romaine lettuce leaves, roughly tornsalt and freshly ground black pepper 2 tbsp olive oil 2 portobello mushrooms, wiped clean and stalks removed 200g/7oz halloumi cheese, thickly sliced 2 brioche buns, cut in half 2 tbsp finely chopped onion 2 tbsp finely chopped tomato 2 tbsp finely chopped cucumber 2 tbsp finely chopped fresh mint 1 lime, juice only 4 tbsp hummus 1 large tomato, thickly sliced 4 romaine lettuce leaves, roughly torn salt and freshly ground black pepper Method Heat a griddle pan or barbecue until hot. Brush half the oil over the mushrooms and season well. Place on the griddle pan or barbecue and cook for 6–8 minutes, turning them over halfway through cooking. Meanwhile, brush the remaining oil over the halloumi slices and cut-side of the brioche buns. Cook for 2–3 minutes, or until lightly charred. Mix together the chopped onion, tomato, cucumber and mint with the lime juice and season well.To assemble the burgers, put a mushroom on the bottom brioche half and spread over the hummus. Top with the sliced tomato, lettuce and halloumi. Spoon over the onion and tomato relish, sandwich with the brioche lid and eat straight away. Heat a griddle pan or barbecue until hot. Brush half the oil over the mushrooms and season well. Place on the griddle pan or barbecue and cook for 6–8 minutes, turning them over halfway through cooking. Heat a griddle pan or barbecue until hot. Brush half the oil over the mushrooms and season well. Place on the griddle pan or barbecue and cook for 6–8 minutes, turning them over halfway through cooking. Meanwhile, brush the remaining oil over the halloumi slices and cut-side of the brioche buns. Cook for 2–3 minutes, or until lightly charred. Meanwhile, brush the remaining oil over the halloumi slices and cut-side of the brioche buns. Cook for 2–3 minutes, or until lightly charred. Mix together the chopped onion, tomato, cucumber and mint with the lime juice and season well. Mix together the chopped onion, tomato, cucumber and mint with the lime juice and season well. To assemble the burgers, put a mushroom on the bottom brioche half and spread over the hummus. Top with the sliced tomato, lettuce and halloumi. Spoon over the onion and tomato relish, sandwich with the brioche lid and eat straight away. To assemble the burgers, put a mushroom on the bottom brioche half and spread over the hummus. Top with the sliced tomato, lettuce and halloumi. Spoon over the onion and tomato relish, sandwich with the brioche lid and eat straight away. Recipe tips If you can't find brioche buns then normal burger buns will also work well with this recipe.