ademchaoua/GeneralTextCorpus huggingface dataset:
Celeriac dauphinoise recipe
 1 small celeriac, peeled and very thinly sliced1 tbsp olive oil½ tsp freshly grated nutmeg150ml/5fl oz milk150ml/5fl oz double cream1 clove garlic, finely choppedsalt and freshly ground black pepper75g/2½oz Shropshire blue cheese, crumbled 1 small celeriac, peeled and very thinly sliced 1 tbsp olive oil ½ tsp freshly grated nutmeg 150ml/5fl oz milk 150ml/5fl oz double cream 1 clove garlic, finely chopped salt and freshly ground black pepper 75g/2½oz Shropshire blue cheese, crumbled Method Preheat the oven to 200C/400F/Gas 6.Place all the ingredients except the cheese into a large saucepan and heat until the mixture begins to boil. Pour the mixture into a small buttered gratin dish. Add the cheese to the top of the mixture and bake in the oven for 15 minutes or until bubbling, golden-brown on top and the celeriac is soft.To serve, remove from the oven and spoon the gratin onto a clean plate. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place all the ingredients except the cheese into a large saucepan and heat until the mixture begins to boil. Place all the ingredients except the cheese into a large saucepan and heat until the mixture begins to boil. Pour the mixture into a small buttered gratin dish. Add the cheese to the top of the mixture and bake in the oven for 15 minutes or until bubbling, golden-brown on top and the celeriac is soft. Pour the mixture into a small buttered gratin dish. Add the cheese to the top of the mixture and bake in the oven for 15 minutes or until bubbling, golden-brown on top and the celeriac is soft. To serve, remove from the oven and spoon the gratin onto a clean plate. To serve, remove from the oven and spoon the gratin onto a clean plate.
Celery and apple soup recipe
 1 tbsp olive oil½ stalk celery, chopped½ apple, chopped2 garlic cloves, chopped150ml/5¼ fl oz hot vegetable stock50ml/1¾ fl oz milk75ml/2½ fl oz double creamsalt and freshly ground black pepper 1 tbsp olive oil ½ stalk celery, chopped ½ apple, chopped 2 garlic cloves, chopped 150ml/5¼ fl oz hot vegetable stock 50ml/1¾ fl oz milk 75ml/2½ fl oz double cream salt and freshly ground black pepper 1 tbsp walnuts, chopped drizzle olive oil 1 tbsp walnuts, chopped drizzle olive oil Method For the soup, heat the olive oil in a small pan and add the celery, apple and garlic and cook for three minutes. Add the hot vegetable stock, milk, cream and salt and freshly ground black pepper to the pan, cover with a lid and cook for three minutes. Pour the mixture into a blender and blitz until smooth. Pour the soup into a serving bowl and garnish with chopped walnuts and a drizzle of olive oil. For the soup, heat the olive oil in a small pan and add the celery, apple and garlic and cook for three minutes. For the soup, heat the olive oil in a small pan and add the celery, apple and garlic and cook for three minutes. Add the hot vegetable stock, milk, cream and salt and freshly ground black pepper to the pan, cover with a lid and cook for three minutes. Add the hot vegetable stock, milk, cream and salt and freshly ground black pepper to the pan, cover with a lid and cook for three minutes. Pour the mixture into a blender and blitz until smooth. Pour the mixture into a blender and blitz until smooth. Pour the soup into a serving bowl and garnish with chopped walnuts and a drizzle of olive oil. Pour the soup into a serving bowl and garnish with chopped walnuts and a drizzle of olive oil.
Cheat pizza two ways recipe
 These cheat pizza recipes are perfect when you need a quick dinner. Ideal if you don't have any yeast or flour. 1 pitta bread 1 tbsp nduja paste 1 handful cherry tomatoes (or any tomatoes), chopped1 tsp dried oregano (or mixed herbs)1 garlic clove, chopped 1 red pepper, diced (or any pepper)1 red chilli, diced (or any chilli or chilli flakes)2 tbsp olive oil ½ red onion, sliced (or any onion or spring onion) 1 pitta bread 1 tbsp nduja paste 1 handful cherry tomatoes (or any tomatoes), chopped 1 tsp dried oregano (or mixed herbs) 1 garlic clove, chopped 1 red pepper, diced (or any pepper) 1 red chilli, diced (or any chilli or chilli flakes) 2 tbsp olive oil ½ red onion, sliced (or any onion or spring onion) 1 soft flour tortilla90g/3¼oz basil pesto (or red pesto)3 asparagus spears (or any green vegetable, such as courgette or peas)3 sprouting broccoli spears (or any green vegetable, such as courgette or peas)handful fresh or frozen broad beans (or any green vegetable, such as courgette or peas)1 free-range egg yolk 1 tbsp basil leaves (or any soft herb)1 tbsp rocket leaves 50g/1¾oz Parmesan or pecorino shards (or any hard cheese) 1 soft flour tortilla 90g/3¼oz basil pesto (or red pesto) 3 asparagus spears (or any green vegetable, such as courgette or peas) 3 sprouting broccoli spears (or any green vegetable, such as courgette or peas) handful fresh or frozen broad beans (or any green vegetable, such as courgette or peas) 1 free-range egg yolk 1 tbsp basil leaves (or any soft herb) 1 tbsp rocket leaves 50g/1¾oz Parmesan or pecorino shards (or any hard cheese) Method Preheat the oven to 220C/200C Fan/Gas 7. To make the tomato, chilli and pepper pizza, place the pitta bread on a baking tray and spread with the nduja paste. Top evenly with the remaining ingredients and cook for 5–8 minutes.To make the pesto and vegetable pizza, place the tortilla on a baking tray and spread with the pesto. Top with the asparagus, broccoli and beans. Drop the egg yolk in the centre. Cook for 5–8 minutes. Remove from the oven and garnish with the basil, rocket and Parmesan shards. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. To make the tomato, chilli and pepper pizza, place the pitta bread on a baking tray and spread with the nduja paste. Top evenly with the remaining ingredients and cook for 5–8 minutes. To make the tomato, chilli and pepper pizza, place the pitta bread on a baking tray and spread with the nduja paste. Top evenly with the remaining ingredients and cook for 5–8 minutes. To make the pesto and vegetable pizza, place the tortilla on a baking tray and spread with the pesto. Top with the asparagus, broccoli and beans. Drop the egg yolk in the centre. Cook for 5–8 minutes. Remove from the oven and garnish with the basil, rocket and Parmesan shards. To make the pesto and vegetable pizza, place the tortilla on a baking tray and spread with the pesto. Top with the asparagus, broccoli and beans. Drop the egg yolk in the centre. Cook for 5–8 minutes. Remove from the oven and garnish with the basil, rocket and Parmesan shards.
Chargrilled chicken Caesar wraps recipe
 4 skinless chicken breasts2 tbsp extra virgin olive oilsalt and freshly ground black pepper2-3 hearts of cos or romaine lettuce, shredded45g/1½oz parmesan shavings8 flour tortilla wraps 4 skinless chicken breasts 2 tbsp extra virgin olive oil salt and freshly ground black pepper 2-3 hearts of cos or romaine lettuce, shredded 45g/1½oz parmesan shavings 8 flour tortilla wraps 1 small clove garlic, crushed3 anchovy fillets1 large egg yolk½ tsp Dijon mustard2 tsp lemon juicesalt and freshly ground black pepper150ml/5¼fl oz olive oil 1 small clove garlic, crushed 3 anchovy fillets 1 large egg yolk ½ tsp Dijon mustard 2 tsp lemon juice salt and freshly ground black pepper 150ml/5¼fl oz olive oil Method Flatten the chicken breasts slightly with a meat mallet. Brush with olive oil and season. Preheat a grill pan until hot and cook chicken for 10-15 minutes, turning once. Remove from the heat and set aside to rest..To make the dressing, pound the garlic and anchovies in a mortar and pestle or blend using a hand blender. Place in a bowl and add the egg yolk, mustard, lemon juice and seasoning. Whisk in the oil slowly to make a thick creamy dressing.Cut the warm chicken into chunky strips and tip into the bowl with the lettuce. Throw in the parmesan shavings and enough dressing to coat and toss well. Place a good handful of the mixture onto each of the flour tortilla wraps and fold over one end before rolling up. Serve immediately. Flatten the chicken breasts slightly with a meat mallet. Brush with olive oil and season. Flatten the chicken breasts slightly with a meat mallet. Brush with olive oil and season. Preheat a grill pan until hot and cook chicken for 10-15 minutes, turning once. Remove from the heat and set aside to rest.. Preheat a grill pan until hot and cook chicken for 10-15 minutes, turning once. Remove from the heat and set aside to rest.. To make the dressing, pound the garlic and anchovies in a mortar and pestle or blend using a hand blender. To make the dressing, pound the garlic and anchovies in a mortar and pestle or blend using a hand blender. Place in a bowl and add the egg yolk, mustard, lemon juice and seasoning. Place in a bowl and add the egg yolk, mustard, lemon juice and seasoning. Whisk in the oil slowly to make a thick creamy dressing. Whisk in the oil slowly to make a thick creamy dressing. Cut the warm chicken into chunky strips and tip into the bowl with the lettuce. Cut the warm chicken into chunky strips and tip into the bowl with the lettuce. Throw in the parmesan shavings and enough dressing to coat and toss well. Throw in the parmesan shavings and enough dressing to coat and toss well. Place a good handful of the mixture onto each of the flour tortilla wraps and fold over one end before rolling up. Serve immediately. Place a good handful of the mixture onto each of the flour tortilla wraps and fold over one end before rolling up. Serve immediately.
Cheat's chocolate mousse recipe
 This egg-free chocolate mousse is the easiest impressive dessert you can make. 300ml/10fl oz double cream100g/3½oz milk chocolate, roughly choppedpinch salt 300ml/10fl oz double cream 100g/3½oz milk chocolate, roughly chopped pinch salt Method Put the chocolate in a microwave safe bowl and microwave in 20 second bursts until almost melted. Stir the chocolate until it is completely smooth.Whip the double cream using an electric or balloon whisk until soft peaks form when the whisk removed. Be careful not to overwhip the cream.Stir the cream into the chocolate until well combined. Stir in the salt.Spoon between two small bowls or glasses and refrigerate for an hour or until set. Put the chocolate in a microwave safe bowl and microwave in 20 second bursts until almost melted. Stir the chocolate until it is completely smooth. Put the chocolate in a microwave safe bowl and microwave in 20 second bursts until almost melted. Stir the chocolate until it is completely smooth. Whip the double cream using an electric or balloon whisk until soft peaks form when the whisk removed. Be careful not to overwhip the cream. Whip the double cream using an electric or balloon whisk until soft peaks form when the whisk removed. Be careful not to overwhip the cream. Stir the cream into the chocolate until well combined. Stir in the salt. Stir the cream into the chocolate until well combined. Stir in the salt. Spoon between two small bowls or glasses and refrigerate for an hour or until set. Spoon between two small bowls or glasses and refrigerate for an hour or until set.
Cheese and broccoli soufflé recipe
 ½ head broccoli, cut into florets, blanched3 free-range eggs, separated2 tbsp cheddar, grated, plus extra for sprinkling salt and freshly ground black pepper softened butter, for greasingflour, for dusting ½ head broccoli, cut into florets, blanched 3 free-range eggs, separated 2 tbsp cheddar, grated, plus extra for sprinkling salt and freshly ground black pepper softened butter, for greasing flour, for dusting Method Preheat the oven to 200C/400F/Gas 6 and place a baking tray inside to heat.Place the broccoli into a small blender and blend until finely chopped. Add the egg yolks and blend until combined. Pour into a bowl. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then carefully fold the egg whites into the blended broccoli. Fold in the cheese and season well with salt and freshly ground black pepper. Butter two ramekins and dust with flour. Spoon the soufflé mixture into the ramekins. Sprinkle with a little extra grated cheese. Place the ramekins onto the heated baking tray and place in the oven for eight minutes, or until risen and golden. Serve straight away, in the ramekins. Preheat the oven to 200C/400F/Gas 6 and place a baking tray inside to heat. Preheat the oven to 200C/400F/Gas 6 and place a baking tray inside to heat. Place the broccoli into a small blender and blend until finely chopped. Add the egg yolks and blend until combined. Pour into a bowl. Place the broccoli into a small blender and blend until finely chopped. Add the egg yolks and blend until combined. Pour into a bowl. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then carefully fold the egg whites into the blended broccoli. In a separate bowl, whisk the egg whites until stiff peaks form when the whisk is removed, then carefully fold the egg whites into the blended broccoli. Fold in the cheese and season well with salt and freshly ground black pepper. Fold in the cheese and season well with salt and freshly ground black pepper. Butter two ramekins and dust with flour. Spoon the soufflé mixture into the ramekins. Sprinkle with a little extra grated cheese. Butter two ramekins and dust with flour. Spoon the soufflé mixture into the ramekins. Sprinkle with a little extra grated cheese. Place the ramekins onto the heated baking tray and place in the oven for eight minutes, or until risen and golden. Place the ramekins onto the heated baking tray and place in the oven for eight minutes, or until risen and golden. Serve straight away, in the ramekins. Serve straight away, in the ramekins.
Deep-fried cauliflower with spiced batter and herbs recipe
 vegetable oil, for deep frying2 tbsp chopped fresh chives1 tbsp cumin seeds1 tbsp ground turmeric250g/9oz self-raising flour300ml/10fl oz sparkling water1 cauliflower, cut into florets, blanched and drainedsalt, for sprinkling vegetable oil, for deep frying 2 tbsp chopped fresh chives 1 tbsp cumin seeds 1 tbsp ground turmeric 250g/9oz self-raising flour 300ml/10fl oz sparkling water 1 cauliflower, cut into florets, blanched and drained salt, for sprinkling Method Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Place the chives, cumin seeds, turmeric and flour into a bowl and mix well. Gradually whisk in enough sparkling water to make a smooth batter the consistency of double cream.Dip the cauliflower florets into the batter to coat completely, shaking off any excess.Carefully place the cauliflower into the hot oil. Deep fry for about 4-5 minutes, or until lightly golden-brown. Remove from the oil using a slotted spoon and drain on kitchen paper.To serve, place onto a serving plate and sprinkle with salt. Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Place the chives, cumin seeds, turmeric and flour into a bowl and mix well. Gradually whisk in enough sparkling water to make a smooth batter the consistency of double cream. Place the chives, cumin seeds, turmeric and flour into a bowl and mix well. Gradually whisk in enough sparkling water to make a smooth batter the consistency of double cream. Dip the cauliflower florets into the batter to coat completely, shaking off any excess. Dip the cauliflower florets into the batter to coat completely, shaking off any excess. Carefully place the cauliflower into the hot oil. Deep fry for about 4-5 minutes, or until lightly golden-brown. Remove from the oil using a slotted spoon and drain on kitchen paper. Carefully place the cauliflower into the hot oil. Deep fry for about 4-5 minutes, or until lightly golden-brown. Remove from the oil using a slotted spoon and drain on kitchen paper. To serve, place onto a serving plate and sprinkle with salt. To serve, place onto a serving plate and sprinkle with salt.
Duck breast with redcurrant and red wine sauce recipe
 2 duck breasts2 shallots, finely chopped1 clove garlic, finely choppedpinch of fresh thyme, finely chopped5 cherry tomatoes, chopped in half2 tbsp balsamic vinegar¼ glass of red wine30g/1oz butter55g/2oz redcurrants (or 3 tbsp redcurrant jelly) 2 duck breasts 2 shallots, finely chopped 1 clove garlic, finely chopped pinch of fresh thyme, finely chopped 5 cherry tomatoes, chopped in half 2 tbsp balsamic vinegar ¼ glass of red wine 30g/1oz butter 55g/2oz redcurrants (or 3 tbsp redcurrant jelly) Method Slash the fat on the duck breast and then sear it on both sides in a very hot pan.Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes.Meanwhile, drain off any excess fat from the frying pan. Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two. Deglaze the pan with the balsamic vinegar and red wine. Add the butter and redcurrants and reduce the sauce for a couple of minutes.Remove the duck from the oven to rest, then slice on the diagonal. Serve with the sauce drizzled over it and some crusty French bread. Slash the fat on the duck breast and then sear it on both sides in a very hot pan. Slash the fat on the duck breast and then sear it on both sides in a very hot pan. Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes. Remove it from the pan and place in the oven at 180C/350F/Gas 4 for about 10 minutes. Meanwhile, drain off any excess fat from the frying pan. Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two. Meanwhile, drain off any excess fat from the frying pan. Put in the shallots, garlic, thyme and tomatoes and cook for a minute or two. Deglaze the pan with the balsamic vinegar and red wine. Add the butter and redcurrants and reduce the sauce for a couple of minutes. Deglaze the pan with the balsamic vinegar and red wine. Add the butter and redcurrants and reduce the sauce for a couple of minutes. Remove the duck from the oven to rest, then slice on the diagonal. Serve with the sauce drizzled over it and some crusty French bread. Remove the duck from the oven to rest, then slice on the diagonal. Serve with the sauce drizzled over it and some crusty French bread.
Easy raspberry pudding recipe
 This pudding is a deliciously fruity and dense one. I am not a huge fan of airy mousses – I prefer the ones with a bit more richness and more like a set custard. This is a raspberry version that I think you will adore. For this recipe, you will need 6 ramekins or pots. 300g/10½oz raspberries600ml/1 pint double cream150g/5½oz caster sugar1 lemon, juice only 300g/10½oz raspberries 600ml/1 pint double cream 150g/5½oz caster sugar 1 lemon, juice only 150g/5½oz raspberries, halved1 lemon, zest only3 tbsp maple syrup 75g/2¾oz dark chocolate shavings, at least 70% cocoa solids 150g/5½oz raspberries, halved 1 lemon, zest only 3 tbsp maple syrup 75g/2¾oz dark chocolate shavings, at least 70% cocoa solids Method To make the pudding, blend the raspberries in a blender or food processor. Pass the mixture through a sieve into a bowl until there is a smooth purée. Set aside. Pour the double cream and sugar into a small saucepan and mix to combine. Cook over a medium heat until the sugar has dissolved completely. Take off the heat and set aside to cool for 5 minutes. Add the lemon juice and raspberry purée to the cream mixture. Mix really well and divide evenly between the ramekins or pots. Chill in the fridge for at least 4 hours or overnight if possible. To serve, mix the halved raspberries, lemon zest and maple syrup in a bowl. Top each ramekin with the raspberry mixture and sprinkle over the chocolate. To make the pudding, blend the raspberries in a blender or food processor. Pass the mixture through a sieve into a bowl until there is a smooth purée. Set aside. To make the pudding, blend the raspberries in a blender or food processor. Pass the mixture through a sieve into a bowl until there is a smooth purée. Set aside. Pour the double cream and sugar into a small saucepan and mix to combine. Cook over a medium heat until the sugar has dissolved completely. Take off the heat and set aside to cool for 5 minutes. Pour the double cream and sugar into a small saucepan and mix to combine. Cook over a medium heat until the sugar has dissolved completely. Take off the heat and set aside to cool for 5 minutes. Add the lemon juice and raspberry purée to the cream mixture. Mix really well and divide evenly between the ramekins or pots. Chill in the fridge for at least 4 hours or overnight if possible. Add the lemon juice and raspberry purée to the cream mixture. Mix really well and divide evenly between the ramekins or pots. Chill in the fridge for at least 4 hours or overnight if possible. To serve, mix the halved raspberries, lemon zest and maple syrup in a bowl. Top each ramekin with the raspberry mixture and sprinkle over the chocolate. To serve, mix the halved raspberries, lemon zest and maple syrup in a bowl. Top each ramekin with the raspberry mixture and sprinkle over the chocolate. Recipe tips You can totally use frozen berries for this if that is what you have available.
Easy cream of broccoli soup recipe
 This creamy broccoli soup is as easy to make as it is tasty to eat. 1 tbsp olive oil, plus extra for drizzling½ onion, finely chopped1 garlic clove, finely chopped 1 head broccoli, cut into small florets500ml/18fl oz chicken or vegetable stock100ml/3½fl oz double cream 1 tbsp olive oil, plus extra for drizzling ½ onion, finely chopped 1 garlic clove, finely chopped 1 head broccoli, cut into small florets 500ml/18fl oz chicken or vegetable stock 100ml/3½fl oz double cream Method Heat the oil in a pan and gently fry the onion and garlic for 3-4 minutes until softened. Add the broccoli and stir.Pour in the hot stock and simmer for 4-5 minutes, or until the broccoli is tender. Stir in the cream and bring to a simmer. Allow to cool slightly, then blend until smooth with a hand-blender. To serve, pour the soup into two soup bowls and drizzle with olive oil. Heat the oil in a pan and gently fry the onion and garlic for 3-4 minutes until softened. Add the broccoli and stir. Heat the oil in a pan and gently fry the onion and garlic for 3-4 minutes until softened. Add the broccoli and stir. Pour in the hot stock and simmer for 4-5 minutes, or until the broccoli is tender. Pour in the hot stock and simmer for 4-5 minutes, or until the broccoli is tender. Stir in the cream and bring to a simmer. Allow to cool slightly, then blend until smooth with a hand-blender. Stir in the cream and bring to a simmer. Allow to cool slightly, then blend until smooth with a hand-blender. To serve, pour the soup into two soup bowls and drizzle with olive oil. To serve, pour the soup into two soup bowls and drizzle with olive oil.