ademchaoua/GeneralTextCorpus huggingface dataset:
Creamy pasta with cherry tomato and prosciutto recipe
 A little wine, cream and prosciutto make a quick pasta dinner that feels like a treat. Serve with lots of salad. 1 tbsp olive oil55g/2oz fresh peas6 cherry tomatoes, halved2 tbsp white wine100ml/3½fl oz double creamsalt and freshly ground black pepper150g/5½oz penne pasta, cooked according to packet instructions4 slices prosciutto 1 tbsp olive oil 55g/2oz fresh peas 6 cherry tomatoes, halved 2 tbsp white wine 100ml/3½fl oz double cream salt and freshly ground black pepper 150g/5½oz penne pasta, cooked according to packet instructions 4 slices prosciutto Method Heat the oil in a pan and lightly fry the peas and tomatoes for 3-4 minutes. Add the wine to the pan, bring to the boil, then pour in the cream and season, to taste, with salt and freshly ground black pepper. Bring the sauce to a simmer and cook for 4-5 minutes, then stir through the cooked penne pasta. Tear the prosciutto into the pasta and serve in a warmed pasta bowl. Heat the oil in a pan and lightly fry the peas and tomatoes for 3-4 minutes. Add the wine to the pan, bring to the boil, then pour in the cream and season, to taste, with salt and freshly ground black pepper. Heat the oil in a pan and lightly fry the peas and tomatoes for 3-4 minutes. Add the wine to the pan, bring to the boil, then pour in the cream and season, to taste, with salt and freshly ground black pepper. Bring the sauce to a simmer and cook for 4-5 minutes, then stir through the cooked penne pasta. Tear the prosciutto into the pasta and serve in a warmed pasta bowl. Bring the sauce to a simmer and cook for 4-5 minutes, then stir through the cooked penne pasta. Tear the prosciutto into the pasta and serve in a warmed pasta bowl.
Baked eggs recipe
 1 egg1 slice smoked salmon, chopped or, 1 slice ham chopped or, handful of mushrooms,sautéedchopped parsley and chives, to scatter on topsalt and freshly ground black pepper 1 egg 1 slice smoked salmon, chopped or, 1 slice ham chopped or, handful of mushrooms, sautéed chopped parsley and chives, to scatter on top salt and freshly ground black pepper Method Preheat the oven to its highest setting.Butter a small, shallow ovenproof dish and scatter the smoked salmon, ham pieces or mushrooms over the bottom.Add the chopped parsley and chives.Carefully break an egg over the top and season with salt and pepper.Bake until the egg white is set but the yolk still runny, approximately 5 minutes, and serve immediately with crusty bread. Preheat the oven to its highest setting. Preheat the oven to its highest setting. Butter a small, shallow ovenproof dish and scatter the smoked salmon, ham pieces or mushrooms over the bottom. Butter a small, shallow ovenproof dish and scatter the smoked salmon, ham pieces or mushrooms over the bottom. Add the chopped parsley and chives. Add the chopped parsley and chives. Carefully break an egg over the top and season with salt and pepper. Carefully break an egg over the top and season with salt and pepper. Bake until the egg white is set but the yolk still runny, approximately 5 minutes, and serve immediately with crusty bread. Bake until the egg white is set but the yolk still runny, approximately 5 minutes, and serve immediately with crusty bread.
Baked haddock gratin recipe
 150ml/¼ pint milk½ tsp cayenne pepper30g/1oz buttersalt and freshly ground black pepper ¼ head broccoli, cut into florets150g/5½oz haddock fillet55g/2oz parmesan, grated 150ml/¼ pint milk ½ tsp cayenne pepper 30g/1oz butter salt and freshly ground black pepper ¼ head broccoli, cut into florets 150g/5½oz haddock fillet 55g/2oz parmesan, grated Method Preheat the oven to 200C/400F/Gas 6.In a saucepan, heat the milk, cayenne pepper and butter until the butter has melted and the mixture is well combined. Season, to taste, with salt and freshly ground black pepper.Add the broccoli and fish to the pan and simmer for five minutes, or until almost cooked through. Lift the broccoli and fish out with a slotted spoon and place into a small ovenproof dish.Spoon over 2-3 tablespoons of the milk mixture and sprinkle over the grated cheese. Discard the remaining milk mixture.Bake in the oven for five minutes, or until the cheese is melted and golden-brown. Serve in the dish. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. In a saucepan, heat the milk, cayenne pepper and butter until the butter has melted and the mixture is well combined. Season, to taste, with salt and freshly ground black pepper. In a saucepan, heat the milk, cayenne pepper and butter until the butter has melted and the mixture is well combined. Season, to taste, with salt and freshly ground black pepper. Add the broccoli and fish to the pan and simmer for five minutes, or until almost cooked through. Lift the broccoli and fish out with a slotted spoon and place into a small ovenproof dish. Add the broccoli and fish to the pan and simmer for five minutes, or until almost cooked through. Lift the broccoli and fish out with a slotted spoon and place into a small ovenproof dish. Spoon over 2-3 tablespoons of the milk mixture and sprinkle over the grated cheese. Discard the remaining milk mixture. Spoon over 2-3 tablespoons of the milk mixture and sprinkle over the grated cheese. Discard the remaining milk mixture. Bake in the oven for five minutes, or until the cheese is melted and golden-brown. Serve in the dish. Bake in the oven for five minutes, or until the cheese is melted and golden-brown. Serve in the dish.
Baked haddock with crushed peas and chive butter sauce recipe
 150g/5½oz undyed smoked haddock1 tbsp olive oil 150g/5½oz undyed smoked haddock 1 tbsp olive oil 200ml/7fl oz hot chicken stock1 clove garlic150g/5½oz peas50ml/2fl oz double cream 200ml/7fl oz hot chicken stock 1 clove garlic 150g/5½oz peas 50ml/2fl oz double cream 50g/2oz butter50ml/2fl oz double cream½ lemon, juice only1 tsp Dijon mustard1 tbsp chives, choppedsalt and freshly ground black pepperchervil, to garnish 50g/2oz butter 50ml/2fl oz double cream ½ lemon, juice only 1 tsp Dijon mustard 1 tbsp chives, chopped salt and freshly ground black pepper chervil, to garnish Method Preheat the oven to 200C/400F/Gas 6.Place the haddock on a baking tray and drizzle with the oil. Bake in the oven for 4 minutes or until cooked through.For the peas, boil the chicken stock with the garlic clove for 5 minutes, then add the peas to cook through.Add the cream. Using a mini hand-blender, purée the stock and cream and set aside.For the sauce, melt the butter in a pan, then add the cream, lemon juice and mustard. Simmer over a medium heat until reduced by half.Stir through the chives and season with salt and freshly ground black pepper. To serve, place the haddock on a plate with the peas to one side. Drizzle the sauce on the fish and garnish with the chervil. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the haddock on a baking tray and drizzle with the oil. Bake in the oven for 4 minutes or until cooked through. Place the haddock on a baking tray and drizzle with the oil. Bake in the oven for 4 minutes or until cooked through. For the peas, boil the chicken stock with the garlic clove for 5 minutes, then add the peas to cook through. For the peas, boil the chicken stock with the garlic clove for 5 minutes, then add the peas to cook through. Add the cream. Using a mini hand-blender, purée the stock and cream and set aside. Add the cream. Using a mini hand-blender, purée the stock and cream and set aside. For the sauce, melt the butter in a pan, then add the cream, lemon juice and mustard. Simmer over a medium heat until reduced by half. For the sauce, melt the butter in a pan, then add the cream, lemon juice and mustard. Simmer over a medium heat until reduced by half. Stir through the chives and season with salt and freshly ground black pepper. Stir through the chives and season with salt and freshly ground black pepper. To serve, place the haddock on a plate with the peas to one side. Drizzle the sauce on the fish and garnish with the chervil. To serve, place the haddock on a plate with the peas to one side. Drizzle the sauce on the fish and garnish with the chervil.
Baked peaches with crushed amaretti recipe
 Baking peaches will make even slightly hard and unsweet peaches delicious! Warm, soft with their sugars concentrated - they are a joy. 50g/2oz butter 12 amaretti biscuits, crushed2 tbsp honey, plus extra for drizzlinggood dash vin santo, or similar sweet dessert wine, plus extra for drizzling4 peaches, halved and stones removeddemerara sugar, to sprinkle 50g/2oz butter 12 amaretti biscuits, crushed 2 tbsp honey, plus extra for drizzling good dash vin santo, or similar sweet dessert wine, plus extra for drizzling 4 peaches, halved and stones removed demerara sugar, to sprinkle Method Preheat the oven to 180C/350F/Gas 4.Melt the butter in a saucepan, but do not let it brown.Mix together the crushed amaretti biscuits, the melted butter, honey and a dash of vin santo in a bowl.Place a heaped teaspoon of the mixture onto the flat side of each of the peach halves and place on a baking tray.Sprinkle with demerara sugar and drizzle with more honey and vin santo.Bake in the oven for 15-30 minutes until golden. Serve. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Melt the butter in a saucepan, but do not let it brown. Melt the butter in a saucepan, but do not let it brown. Mix together the crushed amaretti biscuits, the melted butter, honey and a dash of vin santo in a bowl. Mix together the crushed amaretti biscuits, the melted butter, honey and a dash of vin santo in a bowl. Place a heaped teaspoon of the mixture onto the flat side of each of the peach halves and place on a baking tray. Place a heaped teaspoon of the mixture onto the flat side of each of the peach halves and place on a baking tray. Sprinkle with demerara sugar and drizzle with more honey and vin santo. Sprinkle with demerara sugar and drizzle with more honey and vin santo. Bake in the oven for 15-30 minutes until golden. Serve. Bake in the oven for 15-30 minutes until golden. Serve.
Baked risotto recipe
 This super-healthy three-step risotto is packed with vegetables and ready in less than 30 minutes. 1 tbsp olive oil50g/2oz arborio risotto rice½ red pepper, stalk and seeds removed, chopped1 spring onion, trimmed, sliced1 heaped tbsp frozen peas2 small mushrooms, peeled, chopped or torn50g/2oz cooked leftover chicken, chopped 125-150ml boiling waterlarge pinch stock or bouillon powder 1 tbsp olive oil 50g/2oz arborio risotto rice ½ red pepper, stalk and seeds removed, chopped 1 spring onion, trimmed, sliced 1 heaped tbsp frozen peas 2 small mushrooms, peeled, chopped or torn 50g/2oz cooked leftover chicken, chopped 125-150ml boiling water large pinch stock or bouillon powder Method Preheat the oven to 200C/400F/Gas 6.Grease a lidded ovenproof dish with a little oil and pour in the rice. Add the red pepper, spring onion, peas, mushrooms and chicken and stir until well combined.Pour in the boiling water and add the stock powder or bouillon. Cover the dish with the lid.Transfer the dish to the oven and bake for 15 minutes, or until the rice is tender. Set aside to cool slightly before serving. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Grease a lidded ovenproof dish with a little oil and pour in the rice. Add the red pepper, spring onion, peas, mushrooms and chicken and stir until well combined. Grease a lidded ovenproof dish with a little oil and pour in the rice. Add the red pepper, spring onion, peas, mushrooms and chicken and stir until well combined. Pour in the boiling water and add the stock powder or bouillon. Cover the dish with the lid. Pour in the boiling water and add the stock powder or bouillon. Cover the dish with the lid. Transfer the dish to the oven and bake for 15 minutes, or until the rice is tender. Set aside to cool slightly before serving. Transfer the dish to the oven and bake for 15 minutes, or until the rice is tender. Set aside to cool slightly before serving.
Baked roast garlic sourdough with tomato relish recipe
 A sourdough loaf is packed with roast garlic butter and three cheeses then baked and finished with a tomato relish. 1 sourdough loaf, whole and unsliced2 tsp thyme, chopped 100g/3½oz butter, softened2 heads slow-roasted garlic 250g/9oz Parmesan, grated200g/7oz pecorino cheese, grated1 balls mozzarella, gratedsea salt and freshly ground black pepper 2 tbsp olive oil, for drizzling 1 sourdough loaf, whole and unsliced 2 tsp thyme, chopped 100g/3½oz butter, softened 2 heads slow-roasted garlic 250g/9oz Parmesan, grated 200g/7oz pecorino cheese, grated 1 balls mozzarella, grated sea salt and freshly ground black pepper 2 tbsp olive oil, for drizzling 100g/3½oz sun-dried tomatoes in oil ½ tsp dried chilli flakes 1 garlic clove, choppedred wine vinegar, to tasteoil, for loosening 100g/3½oz sun-dried tomatoes in oil ½ tsp dried chilli flakes 1 garlic clove, chopped red wine vinegar, to taste oil, for loosening Method To make the sourdough, preheat the oven to 200C/180C Fan/Gas 6. Cut the loaf lengthways and across three-quarters of the way through. Not all the way to the bottom.Mix the thyme, butter, roasted garlic and some sea salt together in a small bowl. Spread the thyme butter inside the loaf. Pack with the cheeses, grind over plenty of black pepper and drizzle with the oil. Wrap in kitchen foil, place on a baking tray and bake for 20 minutes. Open up the foil and bake for another 5–10 minutes until crisp. To make the tomato relish, blitz all of the ingredients to a purée in a food processor or blender and let down with a little oil. Drizzle the tomato relish over the baked bread and serve. To make the sourdough, preheat the oven to 200C/180C Fan/Gas 6. Cut the loaf lengthways and across three-quarters of the way through. Not all the way to the bottom. To make the sourdough, preheat the oven to 200C/180C Fan/Gas 6. Cut the loaf lengthways and across three-quarters of the way through. Not all the way to the bottom. Mix the thyme, butter, roasted garlic and some sea salt together in a small bowl. Spread the thyme butter inside the loaf. Mix the thyme, butter, roasted garlic and some sea salt together in a small bowl. Spread the thyme butter inside the loaf. Pack with the cheeses, grind over plenty of black pepper and drizzle with the oil. Wrap in kitchen foil, place on a baking tray and bake for 20 minutes. Open up the foil and bake for another 5–10 minutes until crisp. Pack with the cheeses, grind over plenty of black pepper and drizzle with the oil. Wrap in kitchen foil, place on a baking tray and bake for 20 minutes. Open up the foil and bake for another 5–10 minutes until crisp. To make the tomato relish, blitz all of the ingredients to a purée in a food processor or blender and let down with a little oil. To make the tomato relish, blitz all of the ingredients to a purée in a food processor or blender and let down with a little oil. Drizzle the tomato relish over the baked bread and serve. Drizzle the tomato relish over the baked bread and serve.
Baked stuffed apples in cider recipe
 Take baked apples to the next level by filling them with fruity mincemeat and serving with a rich cider and cream syrup. 4 Bramley or Granny Smith apples4 tbsp raisins2 tbsp mincemeat2 tbsp ground almonds570ml/1 pint cider225g/8oz caster sugar175ml/6fl oz double cream55g/2oz butter 4 Bramley or Granny Smith apples 4 tbsp raisins 2 tbsp mincemeat 2 tbsp ground almonds 570ml/1 pint cider 225g/8oz caster sugar 175ml/6fl oz double cream 55g/2oz butter Method Preheat the oven to 180C/350F/Gas 4. Trim the base of each apple and, using a corer, take the cores out. Cut a small slit all the way round the middle of each apple horizontally.Mix the raisins, mincemeat and ground almonds and pack them tightly into the cores of the apples.Place the apples in a baking dish and pour over 450ml/16fl oz cider.Bake for 25–30 minutes, then leave to stand for 10 minutes.Pour off the cider from the dish into a saucepan and heat it to reduce it in volume until slightly syrupy. Use the syrup to glaze the apples.In a pan, heat the sugar and remaining cider together and bring to the boil. Reduce the heat and cook until caramelised to a golden-brown colour, then set aside to cool slightly.Meanwhile in a separate pan, bring the cream to the boil. Pour the cream into the syrup, add the butter and stir well. Serve the baked apples with the cream syrup. Preheat the oven to 180C/350F/Gas 4. Trim the base of each apple and, using a corer, take the cores out. Cut a small slit all the way round the middle of each apple horizontally. Preheat the oven to 180C/350F/Gas 4. Trim the base of each apple and, using a corer, take the cores out. Cut a small slit all the way round the middle of each apple horizontally. Mix the raisins, mincemeat and ground almonds and pack them tightly into the cores of the apples. Mix the raisins, mincemeat and ground almonds and pack them tightly into the cores of the apples. Place the apples in a baking dish and pour over 450ml/16fl oz cider. Place the apples in a baking dish and pour over 450ml/16fl oz cider. Bake for 25–30 minutes, then leave to stand for 10 minutes. Bake for 25–30 minutes, then leave to stand for 10 minutes. Pour off the cider from the dish into a saucepan and heat it to reduce it in volume until slightly syrupy. Use the syrup to glaze the apples. Pour off the cider from the dish into a saucepan and heat it to reduce it in volume until slightly syrupy. Use the syrup to glaze the apples. In a pan, heat the sugar and remaining cider together and bring to the boil. Reduce the heat and cook until caramelised to a golden-brown colour, then set aside to cool slightly. In a pan, heat the sugar and remaining cider together and bring to the boil. Reduce the heat and cook until caramelised to a golden-brown colour, then set aside to cool slightly. Meanwhile in a separate pan, bring the cream to the boil. Pour the cream into the syrup, add the butter and stir well. Meanwhile in a separate pan, bring the cream to the boil. Pour the cream into the syrup, add the butter and stir well. Serve the baked apples with the cream syrup. Serve the baked apples with the cream syrup.
Basic tomato sauce recipe
 This simple tomato sauce is great with pasta but can also be used as a base for other recipes. 3 tbsp extra virgin olive oil4 garlic cloves, peeled, roughly chopped2 x 400g/14oz tins chopped tomatoeslarge handful fresh basilsalt and freshly ground black pepper200g/7oz fresh penne 3 tbsp extra virgin olive oil 4 garlic cloves, peeled, roughly chopped 2 x 400g/14oz tins chopped tomatoes large handful fresh basil salt and freshly ground black pepper 200g/7oz fresh penne Method For the basic tomato sauce, heat the oil in a frying pan over a medium heat, add the garlic and fry for 1-2 minutes, or until softened. Add the tinned tomatoes and basil and bring to the boil, then reduce the heat until the mixture is simmering and simmer for 12-15 minutes. Season, to taste, with salt and freshly ground black pepper.Remove two thirds of the tomato sauce from the pan and set aside to be used in another recipe (it can be frozen for up to six weeks).Cook the pasta in a pan of salted, boiling water until al dente, then drain well and stir it into the sauce. Warm through for a further minute, then serve. For the basic tomato sauce, heat the oil in a frying pan over a medium heat, add the garlic and fry for 1-2 minutes, or until softened. For the basic tomato sauce, heat the oil in a frying pan over a medium heat, add the garlic and fry for 1-2 minutes, or until softened. Add the tinned tomatoes and basil and bring to the boil, then reduce the heat until the mixture is simmering and simmer for 12-15 minutes. Season, to taste, with salt and freshly ground black pepper. Add the tinned tomatoes and basil and bring to the boil, then reduce the heat until the mixture is simmering and simmer for 12-15 minutes. Season, to taste, with salt and freshly ground black pepper. Remove two thirds of the tomato sauce from the pan and set aside to be used in another recipe (it can be frozen for up to six weeks). Remove two thirds of the tomato sauce from the pan and set aside to be used in another recipe (it can be frozen for up to six weeks). Cook the pasta in a pan of salted, boiling water until al dente, then drain well and stir it into the sauce. Warm through for a further minute, then serve. Cook the pasta in a pan of salted, boiling water until al dente, then drain well and stir it into the sauce. Warm through for a further minute, then serve.
Cauliflower cheese and roasted peppers recipe
 1 tbsp olive oil 1 red pepper, seeds removed, sliced200g/7oz cauliflower, blanched 150ml/5fl oz double cream150g/5oz cheddar, grated 1 free-range egg yolk 1 tbsp olive oil 1 red pepper, seeds removed, sliced 200g/7oz cauliflower, blanched 150ml/5fl oz double cream 150g/5oz cheddar, grated 1 free-range egg yolk Method Preheat the oven to 200C/400F/Gas 6.Heat the oil in a frying pan and add the red pepper. Fry for three minutes, until beginning to soften, then add the cauliflower and cook for two minutes.Transfer the pepper and cauliflower mixture to an ovenproof dish.For the cheese sauce, heat the cream and 100g/3½oz of the cheddar in a saucepan over a low heat, stirring to melt the cheese. Bring to a simmer and cook for three minutes, then remove from the heat and add the egg yolk. Stir well to combine, then pour the mixture over the cauliflower and peppers.Top the dish with the remaining grated cheddar and place into the preheated oven to bake for eight minutes, or until bubbling and golden brown.Serve in the ovenproof dish straight from the oven. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat the oil in a frying pan and add the red pepper. Fry for three minutes, until beginning to soften, then add the cauliflower and cook for two minutes. Heat the oil in a frying pan and add the red pepper. Fry for three minutes, until beginning to soften, then add the cauliflower and cook for two minutes. Transfer the pepper and cauliflower mixture to an ovenproof dish. Transfer the pepper and cauliflower mixture to an ovenproof dish. For the cheese sauce, heat the cream and 100g/3½oz of the cheddar in a saucepan over a low heat, stirring to melt the cheese. Bring to a simmer and cook for three minutes, then remove from the heat and add the egg yolk. Stir well to combine, then pour the mixture over the cauliflower and peppers. For the cheese sauce, heat the cream and 100g/3½oz of the cheddar in a saucepan over a low heat, stirring to melt the cheese. Bring to a simmer and cook for three minutes, then remove from the heat and add the egg yolk. Stir well to combine, then pour the mixture over the cauliflower and peppers. Top the dish with the remaining grated cheddar and place into the preheated oven to bake for eight minutes, or until bubbling and golden brown. Top the dish with the remaining grated cheddar and place into the preheated oven to bake for eight minutes, or until bubbling and golden brown. Serve in the ovenproof dish straight from the oven. Serve in the ovenproof dish straight from the oven.