ademchaoua/GeneralTextCorpus huggingface dataset:
Quick pineapple cheesecake recipe
 Cheesecake for one made easy. You can use any tinned fruit or biscuits that you have in the cupboard! 3 ginger biscuits1 tbsp butter5 tbsp full-fat cream cheese (also known as soft cheese)2 tbsp double cream or coconut cream2 tbsp icing sugar or caster sugar½ lime, zest and juice ½ 230g tin pineapple chunks or 1-2 pineapple rings in juice, cut into 8 small wedges 3 ginger biscuits 1 tbsp butter 5 tbsp full-fat cream cheese (also known as soft cheese) 2 tbsp double cream or coconut cream 2 tbsp icing sugar or caster sugar ½ lime, zest and juice ½ 230g tin pineapple chunks or 1-2 pineapple rings in juice, cut into 8 small wedges Method Put the biscuits in a small, reusable freezer bag and bash gently with the bottom of a saucepan or rolling pin, to make fine crumbs. Melt the butter in a small saucepan or microwave and stir in the biscuit crumbs.Spoon the buttered crumbs into the base of a glass tumbler. Use the back of a spoon to press down lightly. Put the cream cheese, double cream, sugar, lime zest and juice in a bowl. Add 2 teaspoons of the pineapple juice from the can and whisk until thickened. Spoon the creamy filling onto the biscuit base. Top with the pineapple chunks then place in the fridge for 30 minutes. Decorate with extra lime zest if you like. Put the biscuits in a small, reusable freezer bag and bash gently with the bottom of a saucepan or rolling pin, to make fine crumbs. Put the biscuits in a small, reusable freezer bag and bash gently with the bottom of a saucepan or rolling pin, to make fine crumbs. Melt the butter in a small saucepan or microwave and stir in the biscuit crumbs. Melt the butter in a small saucepan or microwave and stir in the biscuit crumbs. Spoon the buttered crumbs into the base of a glass tumbler. Use the back of a spoon to press down lightly. Spoon the buttered crumbs into the base of a glass tumbler. Use the back of a spoon to press down lightly. Put the cream cheese, double cream, sugar, lime zest and juice in a bowl. Add 2 teaspoons of the pineapple juice from the can and whisk until thickened. Put the cream cheese, double cream, sugar, lime zest and juice in a bowl. Add 2 teaspoons of the pineapple juice from the can and whisk until thickened. Spoon the creamy filling onto the biscuit base. Top with the pineapple chunks then place in the fridge for 30 minutes. Decorate with extra lime zest if you like. Spoon the creamy filling onto the biscuit base. Top with the pineapple chunks then place in the fridge for 30 minutes. Decorate with extra lime zest if you like. Recipe tips Just multiply the ingredients to make several individual cheesecakes.
Totally tropical Eton mess recipe
 The classic summer dessert gets a tropical makeover with mango and passion fruit. Using ready-made meringues means this sweet and zingy version is ready in minutes. 300ml/10fl oz double cream200ml/7fl oz Greek-style yoghurt4 shop-bought meringue nests1 ripe mango, skin and stone removed, flesh cut into 1cm/½in pieces3 passion fruits, halved4 fresh mint sprigs, to decorate (optional) 300ml/10fl oz double cream 200ml/7fl oz Greek-style yoghurt 4 shop-bought meringue nests 1 ripe mango, skin and stone removed, flesh cut into 1cm/½in pieces 3 passion fruits, halved 4 fresh mint sprigs, to decorate (optional) Method Gently whip the cream in a large bowl until soft peaks form. Fold the yoghurt through the cream, being careful not to over-mix. Break the meringues into the bowl and gently stir to combine. (It should be quite a stiff mixture). Spoon a layer of the meringue mixture into the bases of four serving glasses. Sprinkle over a handful of mango pieces and drizzle with the passion fruit seeds. Repeat until all the meringue mixture and fruit is used up. Decorate with mint sprigs, if using, and eat immediately. Gently whip the cream in a large bowl until soft peaks form. Gently whip the cream in a large bowl until soft peaks form. Fold the yoghurt through the cream, being careful not to over-mix. Fold the yoghurt through the cream, being careful not to over-mix. Break the meringues into the bowl and gently stir to combine. (It should be quite a stiff mixture). Break the meringues into the bowl and gently stir to combine. (It should be quite a stiff mixture). Spoon a layer of the meringue mixture into the bases of four serving glasses. Sprinkle over a handful of mango pieces and drizzle with the passion fruit seeds. Repeat until all the meringue mixture and fruit is used up. Spoon a layer of the meringue mixture into the bases of four serving glasses. Sprinkle over a handful of mango pieces and drizzle with the passion fruit seeds. Repeat until all the meringue mixture and fruit is used up. Decorate with mint sprigs, if using, and eat immediately. Decorate with mint sprigs, if using, and eat immediately. Recipe tips For a lemon and blueberry mess, omit the mango and passion fruit, drizzle a teaspoon of lemon curd and sprinkle blueberries on each layer. For a Wimbledon mess, replace the mango and passion fruit with 300g/10½oz strawberries. Crush them with a fork, add a splash of Pimm's and stir through some finely chopped mint.
Tiramisu affogato recipe
 A simple combination of two classic Italian desserts, this version can be prepared in under 5 minutes but still has all the flavours of the originals. 2 tbsp mascarpone2 tbsp double cream1 tbsp icing sugar2 sponge fingers (ladyfingers), broken into three pieces2 tbsp hot espresso1 scoop chocolate ice creamcocoa powder, for dusting 2 tbsp mascarpone 2 tbsp double cream 1 tbsp icing sugar 2 sponge fingers (ladyfingers), broken into three pieces 2 tbsp hot espresso 1 scoop chocolate ice cream cocoa powder, for dusting Method Whisk the mascarpone and cream in a bowl until softly whipped. Add the icing sugar and whisk again. Set aside. Place half of the sponge fingers in a serving glass. Pour over half of the espresso.Add the scoop of chocolate ice cream.Top with the rest of the sponge fingers and the rest of the espresso.Spoon over the mascarpone mixture and dust with cocoa powder. Serve immediately. Whisk the mascarpone and cream in a bowl until softly whipped. Add the icing sugar and whisk again. Set aside. Whisk the mascarpone and cream in a bowl until softly whipped. Add the icing sugar and whisk again. Set aside. Place half of the sponge fingers in a serving glass. Pour over half of the espresso. Place half of the sponge fingers in a serving glass. Pour over half of the espresso. Add the scoop of chocolate ice cream. Add the scoop of chocolate ice cream. Top with the rest of the sponge fingers and the rest of the espresso. Top with the rest of the sponge fingers and the rest of the espresso. Spoon over the mascarpone mixture and dust with cocoa powder. Serve immediately. Spoon over the mascarpone mixture and dust with cocoa powder. Serve immediately. Recipe tips To prepare in advance, when half the espresso has been poured over half the sponge fingers in Step 2, place the serving glass in the fridge. Continue the rest of the steps when ready to eat.
Ginger, mango and lime trifle recipe
 Add some zing (and a dash of rum!) to your Jamaican ginger cake and mango trifle. ½ mango, skin and stone removed, flesh cut into chunks1 tbsp honey5 tbsp dark rum150ml/5fl oz double cream, whipped to soft peaks2 tbsp maple syrup3 slices Jamaican ginger cake, crumbled½ lime, zest only1 orange, peeled and segmented ½ mango, skin and stone removed, flesh cut into chunks 1 tbsp honey 5 tbsp dark rum 150ml/5fl oz double cream, whipped to soft peaks 2 tbsp maple syrup 3 slices Jamaican ginger cake, crumbled ½ lime, zest only 1 orange, peeled and segmented 2 lime slicesicing sugar, for dusting 2 lime slices icing sugar, for dusting Method Place half of the chopped mango, the honey and two tablespoons of the rum into a food processor and blend to a smooth purée. Fold the mango mixture into the whipped cream, along with the maple syrup. Place half of the ginger cake into the bottom of two large glasses or serving dishes. Drizzle over the remaining rum, then layer half of the mango mousse on top, followed by the remaining ginger cake. Finish with the rest of the mango mousse, then top with the remaining chopped mango, lime zest and orange segments. To serve, garnish with the lime slice repeat the layers, finishing with the mousse. Top with the chopped mango pieces, lime zest and orange segments and garnish with the lime slices and dust with the icing sugar. Place half of the chopped mango, the honey and two tablespoons of the rum into a food processor and blend to a smooth purée. Fold the mango mixture into the whipped cream, along with the maple syrup. Place half of the chopped mango, the honey and two tablespoons of the rum into a food processor and blend to a smooth purée. Fold the mango mixture into the whipped cream, along with the maple syrup. Place half of the ginger cake into the bottom of two large glasses or serving dishes. Drizzle over the remaining rum, then layer half of the mango mousse on top, followed by the remaining ginger cake. Place half of the ginger cake into the bottom of two large glasses or serving dishes. Drizzle over the remaining rum, then layer half of the mango mousse on top, followed by the remaining ginger cake. Finish with the rest of the mango mousse, then top with the remaining chopped mango, lime zest and orange segments. Finish with the rest of the mango mousse, then top with the remaining chopped mango, lime zest and orange segments. To serve, garnish with the lime slice repeat the layers, finishing with the mousse. Top with the chopped mango pieces, lime zest and orange segments and garnish with the lime slices and dust with the icing sugar. To serve, garnish with the lime slice repeat the layers, finishing with the mousse. Top with the chopped mango pieces, lime zest and orange segments and garnish with the lime slices and dust with the icing sugar.
Roast apricots recipe
Roast apricots with Marsala and almonds An incredibly easy and delicious dessert that's also gluten-free and relatively healthy. Choose apricots just under ripe, you don't want them too soft. Peaches and nectarines also work well. 6 ripe-but-firm apricots, halved and stones removed 6 tbsp Marsala wine3 tbsp demerara sugar 50g/1¾oz amaretti biscuits, finely crushed (see Recipe tips, below)25g/1oz butter, plus extra for greasing25g/1oz flaked almonds 6 ripe-but-firm apricots, halved and stones removed 6 tbsp Marsala wine 3 tbsp demerara sugar 50g/1¾oz amaretti biscuits, finely crushed (see Recipe tips, below) 25g/1oz butter, plus extra for greasing 25g/1oz flaked almonds Method Preheat the oven to 200C/180C Fan/Gas 6 and grease a shallow ovenproof dish with butter. Arrange the apricots, cut-side up in the dish. Spoon over 4 tablespoons of Marsala wine.Measure the sugar, crushed biscuits and butter into a small bowl. Rub together using your hands until the mixture looks like crumble.Top the apricots with the crumble and sprinkle with flaked almonds. Bake for about 15 minutes, then spoon over the remaining 2 tablespoons of Marsala wine. Put back into the oven for another 5 minutes, or until soft and golden-brown. Preheat the oven to 200C/180C Fan/Gas 6 and grease a shallow ovenproof dish with butter. Preheat the oven to 200C/180C Fan/Gas 6 and grease a shallow ovenproof dish with butter. Arrange the apricots, cut-side up in the dish. Spoon over 4 tablespoons of Marsala wine. Arrange the apricots, cut-side up in the dish. Spoon over 4 tablespoons of Marsala wine. Measure the sugar, crushed biscuits and butter into a small bowl. Rub together using your hands until the mixture looks like crumble. Measure the sugar, crushed biscuits and butter into a small bowl. Rub together using your hands until the mixture looks like crumble. Top the apricots with the crumble and sprinkle with flaked almonds. Top the apricots with the crumble and sprinkle with flaked almonds. Bake for about 15 minutes, then spoon over the remaining 2 tablespoons of Marsala wine. Put back into the oven for another 5 minutes, or until soft and golden-brown. Bake for about 15 minutes, then spoon over the remaining 2 tablespoons of Marsala wine. Put back into the oven for another 5 minutes, or until soft and golden-brown. Recipe tips Many amaretti biscuits are gluten free, but do check the label as some aren't.
Chocolate orange microwave pudding recipe
Sometimes cake mixes contain small lumps which are difficult to incorporate into the batter. If this is the case with the one you buy, simply pass it through a sieve before mixing with the other ingredients. The cost of the ingredients here have been calculated using supermarket value lines and the recipe is designed to be made in conjunction with a low-cost store-cupboard. If you serve with tinned custard, the cost of the three course meal should still remain under £15 and cream or ice cream will cost a few pence more. If you don’t have a pudding basin the right size, you can make this dessert in any microwaveable dish but you will need to adjust the cooking time slightly. Using a larger or shallower dish means the sponge will cook more quickly, so check after about 2 minutes. If cooking in a shallow dish, ensure the mixture doesn’t rise more than halfway up the sides or it could bubble over. Seal the pack containing the rest of cake mix and use within a few days. Or make two sponges and freeze one of them for another time. You could even split it and sandwich with buttercream for a teatime treat over the festive period if you like. If you can’t get hold of the value sponge cake mix, use another chocolate sponge mix. You will need 300g/10½oz of the made-up batter for a 1 litre/1¾fl oz pudding basin. Use value milk chocolate instead of the orange-flavoured chocolate for the topping if you prefer.
Easy chocolate sauce recipe
 Serve this warm chocolate sauce over pancakes, vanilla ice cream, meringues or profiteroles. With only 3 ingredients, it's really easy to throw together. 175ml/6fl oz double cream1 tbsp honey or golden syrup75g/2¾oz dark chocolate, finely chopped 175ml/6fl oz double cream 1 tbsp honey or golden syrup 75g/2¾oz dark chocolate, finely chopped Method To make the chocolate sauce, place the cream and honey in a small saucepan and bring to a simmer. Remove the pan from the heat and pour the cream mixture carefully into a jug. Add the chocolate and set aside for a few minutes before stirring together to form a smooth and shiny sauce. To make the chocolate sauce, place the cream and honey in a small saucepan and bring to a simmer. To make the chocolate sauce, place the cream and honey in a small saucepan and bring to a simmer. Remove the pan from the heat and pour the cream mixture carefully into a jug. Add the chocolate and set aside for a few minutes before stirring together to form a smooth and shiny sauce. Remove the pan from the heat and pour the cream mixture carefully into a jug. Add the chocolate and set aside for a few minutes before stirring together to form a smooth and shiny sauce. Recipe tips It's important not to overheat the chocolate in this sauce or it will seize up.
Chocolate and brandy shots recipe
 The quickest chocolate mousse you will ever make – no raw eggs or gelatine. It’s very rich but that’s perfect for a small serving after a meal. Serve in small espresso cups or shot glasses, you will need 8-12 depending on size. 200g/7oz dark chocolate (approx. 52% cocoa solids)2 tbsp brandy150ml/¼ pint pouring double cream250g/9oz full-fat mascarpone cheese, at room temperature 200g/7oz dark chocolate (approx. 52% cocoa solids) 2 tbsp brandy 150ml/¼ pint pouring double cream 250g/9oz full-fat mascarpone cheese, at room temperature Method Remove 2 squares of chocolate and finely grate them. Set aside for the garnish.Break the remaining chocolate into a pan, pour in the brandy and cream, and heat gently until the chocolate is melted and well incorporated. Set aside to cool slightly.Spoon the mascarpone into a large bowl. Stir well so it is a smooth paste, then gradually add the melted chocolate mixture and mix until smooth.Pour into your shot glasses or espresso cups. Sprinkle the grated chocolate on top and chill in the fridge for at least 2 hours. Serve chilled. Remove 2 squares of chocolate and finely grate them. Set aside for the garnish. Remove 2 squares of chocolate and finely grate them. Set aside for the garnish. Break the remaining chocolate into a pan, pour in the brandy and cream, and heat gently until the chocolate is melted and well incorporated. Set aside to cool slightly. Break the remaining chocolate into a pan, pour in the brandy and cream, and heat gently until the chocolate is melted and well incorporated. Set aside to cool slightly. Spoon the mascarpone into a large bowl. Stir well so it is a smooth paste, then gradually add the melted chocolate mixture and mix until smooth. Spoon the mascarpone into a large bowl. Stir well so it is a smooth paste, then gradually add the melted chocolate mixture and mix until smooth. Pour into your shot glasses or espresso cups. Sprinkle the grated chocolate on top and chill in the fridge for at least 2 hours. Serve chilled. Pour into your shot glasses or espresso cups. Sprinkle the grated chocolate on top and chill in the fridge for at least 2 hours. Serve chilled. Recipe tips This recipe can be made up to 2 days ahead. Not suitable for freezing.
Curry and lime spiced popcorn recipe
 Making your own popcorn is easy. You can vary the flavourings to suit your taste. Each serving provides 66 kcal, 1.7g protein, 9g carbohydrates (of which 0g sugars), 2.5g fat (of which 0.25g saturates), 1g fibre and 0.02g salt. ½ tsp cumin seeds2 tsp light olive oil45g/1½oz popping corn1 tsp mild curry powder¼ tsp ground cinnamon¼ tsp finely grated lime zestpinch sea salt ½ tsp cumin seeds 2 tsp light olive oil 45g/1½oz popping corn 1 tsp mild curry powder ¼ tsp ground cinnamon ¼ tsp finely grated lime zest pinch sea salt Method Place a lidded saucepan over a medium heat. Lightly toast the cumin seeds for 1–2 minutes, then tip into a bowl.Add the oil and popping corn to the pan and stir well. Cover with the lid and cook for a few minutes, shaking the pan every few seconds, until the corn starts to pop. Keep shaking constantly while popping to avoid burning the corn.Mix together the toasted cumin seeds, curry powder, cinnamon and lime zest. Sprinkle the seasoning and a little sea salt over the popcorn and serve immediately. Place a lidded saucepan over a medium heat. Lightly toast the cumin seeds for 1–2 minutes, then tip into a bowl. Place a lidded saucepan over a medium heat. Lightly toast the cumin seeds for 1–2 minutes, then tip into a bowl. Add the oil and popping corn to the pan and stir well. Cover with the lid and cook for a few minutes, shaking the pan every few seconds, until the corn starts to pop. Keep shaking constantly while popping to avoid burning the corn. Add the oil and popping corn to the pan and stir well. Cover with the lid and cook for a few minutes, shaking the pan every few seconds, until the corn starts to pop. Keep shaking constantly while popping to avoid burning the corn. Mix together the toasted cumin seeds, curry powder, cinnamon and lime zest. Mix together the toasted cumin seeds, curry powder, cinnamon and lime zest. Sprinkle the seasoning and a little sea salt over the popcorn and serve immediately. Sprinkle the seasoning and a little sea salt over the popcorn and serve immediately.
Chocolate chip cookies recipe
The chocolate chip cookies will spread quite a bit during baking, so keep your cookie dough log fairly small and cut thick slices. Make sure you leave plenty of room between the cookies as they will spread out as they cook. Cool the cookies on the baking tray for a few moments and they will be easier to transfer to the cooling rack. The recipe makes a big batch of cookie dough, so feel free to half it to make 12 large or 16 smaller cookies. Once frozen, the dough will take around 30 minutes at room temperature to soften enough to slice. Make sure your chocolate pieces aren’t too big or they will be tricky to cut through. Rather than making the cookie dough into sausages for slicing, you can divide into 24 even portions and roll into balls. Place on a couple of baking trays lined with baking paper, leaving plenty of room for them to spread. Flatten lightly with a fork and bake as above. You can freeze the uncooked balls in a lidded container, with the layers separated with baking paper. Take as many as you need from the freezer, put on baking tray lined with baking paper and stand for 30 minutes before flattening slightly with a fork and baking as above. Instead of using milk chocolate, try dark or white chocolate instead. Buy chocolate chips if you like, but it's nice to have bit bits of chocolate in the finished cookies. You can store any leftover chocolate in an airtight container – a clean jam jar works well – for a few weeks. Roughly chopped nuts or raisins also make a good alternative if chocolate isn’t your thing. Elevate your cookies by adding 1 tsp almond extract instead of the vanilla and roughly chopped glace cherries in place of half the chocolate pieces. Drizzle with melted white chocolate once they have cooled, then sprinkle with a few toasted flaked almonds if you like. For an orange cookie, add the finely grated zest of an orange to the cookie dough and use roughly chopped orange flavoured chocolate instead of the milk chocolate. If you don’t have unsalted butter handy, use the salted kind and omit the sprinkling of salt before baking. For a quick and easy dessert, spoon ice cream into small dishes, break freshly baked cookies into chunky pieces and sprinkle on top. Finish with a drizzle of chocolate or caramel sauce. How to store The cookies will last up to a week if you store them in an airtight container. If you like a soft, chewy cookie, place on a baking paper lined baking tray and warm up gently in a low oven (around 150C/130C Fan/Gas 2) for a few minutes before serving.