ademchaoua/GeneralTextCorpus huggingface dataset:
Mexican rice recipe
 A versatile side dish, tomato-flavoured Mexican rice with added vegetables is perfect with all kinds of main courses, or serve it with a fried egg for a tasty lunch. 200g/7oz basmati rice2 tbsp sunflower oil½ small white onion, finely chopped1 garlic clove, finely chopped2 tbsp tomato purée1 tbsp sea salt flakes480ml/16fl oz hot water1 carrot, finely diced50g/1¾oz frozen peas70g/2½oz frozen sweetcorn 200g/7oz basmati rice 2 tbsp sunflower oil ½ small white onion, finely chopped 1 garlic clove, finely chopped 2 tbsp tomato purée 1 tbsp sea salt flakes 480ml/16fl oz hot water 1 carrot, finely diced 50g/1¾oz frozen peas 70g/2½oz frozen sweetcorn Method Put the rice in a fine mesh strainer and run cold water over it until the water runs clear. Set aside.Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry for 2 minutes.Add the rice and fry for 1 minute.Reduce the heat, then add the tomato purée and salt, stirring to avoid burning the rice. Slowly pour in the hot water. Mix gently and add the carrot, frozen peas and sweetcorn. Cover and simmer gently for 15 minutes or until the water has been absorbed.Turn the heat off and let it rest for 10 minutes before serving. To serve, carefully turn the rice onto a serving plate and fluff with a fork. Put the rice in a fine mesh strainer and run cold water over it until the water runs clear. Set aside. Put the rice in a fine mesh strainer and run cold water over it until the water runs clear. Set aside. Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry for 2 minutes. Heat the oil in a saucepan over a medium heat, add the onion and garlic and fry for 2 minutes. Add the rice and fry for 1 minute. Add the rice and fry for 1 minute. Reduce the heat, then add the tomato purée and salt, stirring to avoid burning the rice. Reduce the heat, then add the tomato purée and salt, stirring to avoid burning the rice. Slowly pour in the hot water. Mix gently and add the carrot, frozen peas and sweetcorn. Cover and simmer gently for 15 minutes or until the water has been absorbed. Slowly pour in the hot water. Mix gently and add the carrot, frozen peas and sweetcorn. Cover and simmer gently for 15 minutes or until the water has been absorbed. Turn the heat off and let it rest for 10 minutes before serving. Turn the heat off and let it rest for 10 minutes before serving. To serve, carefully turn the rice onto a serving plate and fluff with a fork. To serve, carefully turn the rice onto a serving plate and fluff with a fork.
Healthier ice cream recipe
 You don’t need an ice cream machine to make this moreish banana and berry ice cream. It’s healthier than most as it’s fruit based, with lower-fat dairy products adding creaminess. Each serving provides 162 kcal, 7g protein, 32g carbohydrates (of which 30g sugars), 0g fat (of which 0g saturates), 1.5g fibre and 0.1g salt. 6 large, ripe bananas (about 700g/1lb 9oz), thickly sliced200g/7oz mixed frozen berries300g/10½oz fat-free Greek-style yoghurt175g/6oz light condensed milk1 tsp vanilla extract 6 large, ripe bananas (about 700g/1lb 9oz), thickly sliced 200g/7oz mixed frozen berries 300g/10½oz fat-free Greek-style yoghurt 175g/6oz light condensed milk 1 tsp vanilla extract Method Freeze the sliced bananas in a freezerproof bag for 3–4 hours, until solid.Whizz the frozen berries with half the yoghurt in a food processor until fairly smooth. Turn out of the processor and set aside.Put the frozen bananas in the food processor with the condensed milk, vanilla and the remaining yoghurt and blend until smooth. Turn out into a wide bowl, and swirl through the berry mixture.Spoon into a lidded freezerproof container and freeze for 3–4 hours, or until ready to serve. Freeze the sliced bananas in a freezerproof bag for 3–4 hours, until solid. Freeze the sliced bananas in a freezerproof bag for 3–4 hours, until solid. Whizz the frozen berries with half the yoghurt in a food processor until fairly smooth. Turn out of the processor and set aside. Whizz the frozen berries with half the yoghurt in a food processor until fairly smooth. Turn out of the processor and set aside. Put the frozen bananas in the food processor with the condensed milk, vanilla and the remaining yoghurt and blend until smooth. Turn out into a wide bowl, and swirl through the berry mixture. Put the frozen bananas in the food processor with the condensed milk, vanilla and the remaining yoghurt and blend until smooth. Turn out into a wide bowl, and swirl through the berry mixture. Spoon into a lidded freezerproof container and freeze for 3–4 hours, or until ready to serve. Spoon into a lidded freezerproof container and freeze for 3–4 hours, or until ready to serve.
Fridge-raid pesto recipe
 Use up odds and ends in the kitchen to make a nutritious pesto that's full of flavour. Dr Rupy’s super-speedy recipe is great with pasta, risottos and chicken. Each serving provides 265 kcal, 5g protein, 1.5g carbohydrate (of which 1g sugars), 26g fat (of which 5g saturates), 1.5g fibre and 0.4g salt. 150ml/5fl oz olive oil or vegetable oil, plus extra for the jar50g/1¾oz nuts and/or seeds (such as cashews, peanuts, walnuts, sunflower or pumpkin seeds)1 garlic clove50g/1¾oz hard cheese, grated or crumbled (such as cheddar, feta or parmesan)200g/7oz greens (such as leftover cooked broccoli, salad leaves, soft herbs, rocket or spinach)pinch salt and freshly ground black pepper 150ml/5fl oz olive oil or vegetable oil, plus extra for the jar 50g/1¾oz nuts and/or seeds (such as cashews, peanuts, walnuts, sunflower or pumpkin seeds) 1 garlic clove 50g/1¾oz hard cheese, grated or crumbled (such as cheddar, feta or parmesan) 200g/7oz greens (such as leftover cooked broccoli, salad leaves, soft herbs, rocket or spinach) pinch salt and freshly ground black pepper Method Pour the oil into a jug, then add the remaining ingredients.Blend to a coarse paste with a stick blender, then spoon into a clean jar. Top with a spoonful more oil, then screw the lid on. The pesto will keep for up to 5 days in the fridge. Pour the oil into a jug, then add the remaining ingredients. Pour the oil into a jug, then add the remaining ingredients. Blend to a coarse paste with a stick blender, then spoon into a clean jar. Blend to a coarse paste with a stick blender, then spoon into a clean jar. Top with a spoonful more oil, then screw the lid on. The pesto will keep for up to 5 days in the fridge. Top with a spoonful more oil, then screw the lid on. The pesto will keep for up to 5 days in the fridge.
Vegetable stock recipe
 This simple vegetable stock only takes half an hour to make, and you can freeze it for later use. 1 tbsp olive oil½ onion, diced½ leek, diced1 carrot, diced1 small bulb fennel, diced3 garlic cloves, left whole and gently crushed20 black peppercorns10 button mushrooms1 stick celery, diced3 tomatoes, diced3-4 fresh parsley stalks, roughly torn 1 tbsp olive oil ½ onion, diced ½ leek, diced 1 carrot, diced 1 small bulb fennel, diced 3 garlic cloves, left whole and gently crushed 20 black peppercorns 10 button mushrooms 1 stick celery, diced 3 tomatoes, diced 3-4 fresh parsley stalks, roughly torn Method To make the vegetable stock, add the olive oil to a heavy-bottomed pan or stockpot over a medium heat. Add the onion, leek, carrot and fennel and sweat for 2-3 minutes, then add enough cold water to generously cover the vegetables and bring to the boil.Add the garlic, peppercorns, mushrooms, celery, tomatoes and parsley and stir together. Bring the stock back to the boil and simmer gently for 15 minutes.Pour the stock through a sieve. Discard the vegetable pieces or reserve for another use. The liquid stock is ready to be used. It can be stored in the fridge for up to three days or frozen in batches for future use. To make the vegetable stock, add the olive oil to a heavy-bottomed pan or stockpot over a medium heat. Add the onion, leek, carrot and fennel and sweat for 2-3 minutes, then add enough cold water to generously cover the vegetables and bring to the boil. To make the vegetable stock, add the olive oil to a heavy-bottomed pan or stockpot over a medium heat. Add the onion, leek, carrot and fennel and sweat for 2-3 minutes, then add enough cold water to generously cover the vegetables and bring to the boil. Add the garlic, peppercorns, mushrooms, celery, tomatoes and parsley and stir together. Bring the stock back to the boil and simmer gently for 15 minutes. Add the garlic, peppercorns, mushrooms, celery, tomatoes and parsley and stir together. Bring the stock back to the boil and simmer gently for 15 minutes. Pour the stock through a sieve. Discard the vegetable pieces or reserve for another use. The liquid stock is ready to be used. It can be stored in the fridge for up to three days or frozen in batches for future use. Pour the stock through a sieve. Discard the vegetable pieces or reserve for another use. The liquid stock is ready to be used. It can be stored in the fridge for up to three days or frozen in batches for future use.
Quick pickles recipe
 Brighten any dish up with these sweet and sour, crunchy quick pickles. You can go for the classic onions and cucumbers or try carrots, fennel, even root vegetables like swede and celeriac. Equipment: You will need a very clean 350ml jam jar. 1 red onion, thinly sliced¼ cucumber, thinly sliced1 carrot, peeled into strips with a vegetable peeler 1 red onion, thinly sliced ¼ cucumber, thinly sliced 1 carrot, peeled into strips with a vegetable peeler 2 tsp sugar1 tsp salt125ml white wine vinegar, plus extra depending on your jar 2 tsp sugar 1 tsp salt 125ml white wine vinegar, plus extra depending on your jar Method Put your chosen vegetable into a bowl and sprinkle over the sugar and salt. Massage the vegetables gently for a few minutes then squeeze out the excess moisture.Pack into the clean jam jar and pour in the vinegar, plus any extra to half-fill the jar. Top up with water so that the vegetables are covered, seal with a lid and shake to combine. Leave to stand for 20 minutes before eating. Kept refrigerated the pickled will last 2 weeks. Put your chosen vegetable into a bowl and sprinkle over the sugar and salt. Massage the vegetables gently for a few minutes then squeeze out the excess moisture. Put your chosen vegetable into a bowl and sprinkle over the sugar and salt. Massage the vegetables gently for a few minutes then squeeze out the excess moisture. Pack into the clean jam jar and pour in the vinegar, plus any extra to half-fill the jar. Top up with water so that the vegetables are covered, seal with a lid and shake to combine. Leave to stand for 20 minutes before eating. Kept refrigerated the pickled will last 2 weeks. Pack into the clean jam jar and pour in the vinegar, plus any extra to half-fill the jar. Top up with water so that the vegetables are covered, seal with a lid and shake to combine. Leave to stand for 20 minutes before eating. Kept refrigerated the pickled will last 2 weeks. Recipe tips These are fresh pickles so best eaten within a week or so. This brine also pickles radishes, fennel, green beans, red cabbage, kohlrabi and young turnips.
Vegan mayo recipe
 Yes, really. You can make your own vegan "mayo" for just pennies and it only takes 10 seconds. 3 tbsp aquafaba (brine from a can of chickpeas)2 tsp Dijon mustard¾ tsp salt¼ tsp fine white pepper2 tbsp white wine vinegar250ml/9fl oz neutral oil, such as vegetable oil 3 tbsp aquafaba (brine from a can of chickpeas) 2 tsp Dijon mustard ¾ tsp salt ¼ tsp fine white pepper 2 tbsp white wine vinegar 250ml/9fl oz neutral oil, such as vegetable oil Method For the mayo, put all the ingredients in a jug and blend using a stick (immersion) blender until thick and creamy - about 10 seconds. Store in an airtight container in the fridge (it will keep for about 2 weeks). For the mayo, put all the ingredients in a jug and blend using a stick (immersion) blender until thick and creamy - about 10 seconds. Store in an airtight container in the fridge (it will keep for about 2 weeks). For the mayo, put all the ingredients in a jug and blend using a stick (immersion) blender until thick and creamy - about 10 seconds. Store in an airtight container in the fridge (it will keep for about 2 weeks).
Rich sausage and lentil ragu recipe
 Cook a big batch of our basic lentil stew, then bring leftovers back to life by turning it into this easy midweek meal. 6 pork sausages1 tbsp oil, for frying 1 garlic clove, crushed 1 tbsp dried oregano 1 tbsp tomato purée 3 tbsp balsamic glaze 500g/1lb 2oz basic lentil stew400g tin chopped tomatoes sea salt and cracked black pepper 6 pork sausages 1 tbsp oil, for frying 1 garlic clove, crushed 1 tbsp dried oregano 1 tbsp tomato purée 3 tbsp balsamic glaze 500g/1lb 2oz basic lentil stew 500g/1lb 2oz basic lentil stew 400g tin chopped tomatoes sea salt and cracked black pepper 300g/10½oz dried linguine 40g/1½oz grated Parmesanfresh basil 300g/10½oz dried linguine 40g/1½oz grated Parmesan fresh basil Method First, squeeze the sausagemeat out of the skins and discard the skins. Heat the oil in a frying pan over a medium heat and add the sausagemeat. Fry for 4–5 minutes, using a spatula to break it up. Add the garlic and fry for another minute before sprinkling in the oregano. Stir in the tomato purée and balsamic glaze. Add the lentil stew to the pan, then pour in the chopped tomatoes. Half-fill the tomato tin with water and add to the pan. Season with salt and pepper and simmer for 10 minutes, until reduced to a thick, rich sauce. Stir frequently to avoid it sticking to the bottom of the pan. Meanwhile, cook the linguine according to packet instructions. Serve the ragu over the linguine and finish with grated Parmesan and fresh basil. First, squeeze the sausagemeat out of the skins and discard the skins. Heat the oil in a frying pan over a medium heat and add the sausagemeat. Fry for 4–5 minutes, using a spatula to break it up. First, squeeze the sausagemeat out of the skins and discard the skins. Heat the oil in a frying pan over a medium heat and add the sausagemeat. Fry for 4–5 minutes, using a spatula to break it up. Add the garlic and fry for another minute before sprinkling in the oregano. Stir in the tomato purée and balsamic glaze. Add the lentil stew to the pan, then pour in the chopped tomatoes. Half-fill the tomato tin with water and add to the pan. Add the garlic and fry for another minute before sprinkling in the oregano. Stir in the tomato purée and balsamic glaze. Add the lentil stew to the pan, then pour in the chopped tomatoes. Half-fill the tomato tin with water and add to the pan. Season with salt and pepper and simmer for 10 minutes, until reduced to a thick, rich sauce. Stir frequently to avoid it sticking to the bottom of the pan. Season with salt and pepper and simmer for 10 minutes, until reduced to a thick, rich sauce. Stir frequently to avoid it sticking to the bottom of the pan. Meanwhile, cook the linguine according to packet instructions. Serve the ragu over the linguine and finish with grated Parmesan and fresh basil. Meanwhile, cook the linguine according to packet instructions. Serve the ragu over the linguine and finish with grated Parmesan and fresh basil.
Meatball sandwich recipe
 Sometimes all you need is a really good sandwich and this one with homemade meatballs and tomato sauce is just the trick. 100g/3½oz minced beef1 small garlic clove, finely chopped4 tsp olive oil 100g/3½oz minced beef 1 small garlic clove, finely chopped 4 tsp olive oil ½ onion, finely chopped1 garlic clove, crushed3 tomatoes, chopped1 tbsp tomato ketchup2 tbsp chopped fresh parsley (optional)salt and freshly ground black pepper ½ onion, finely chopped 1 garlic clove, crushed 3 tomatoes, chopped 1 tbsp tomato ketchup 2 tbsp chopped fresh parsley (optional) salt and freshly ground black pepper 1 small baguette or baton, sliced in halfsimple green salad 1 small baguette or baton, sliced in half simple green salad Method For the meatballs, put the mince and garlic in a bowl and mix well to combine. Shape into small meatballs with wet hands.Heat the olive oil in a pan and fry the meatballs for 5-6 minutes, turning frequently, until browned all over and cooked through. Remove the meatballs from the pan, set aside and keep warm.For the sauce, fry the onion and garlic in the pan the meatballs were cooked in for 2-3 minutes, or until softened. Stir in the tomatoes and ketchup. Season with salt and pepper. Simmer for 3-4 minutes, or until the tomatoes are tender, then stir in the chopped parsley (if using). Return the meatballs to the pan to warm through in the sauce. Spoon into the baguette and serve with a green salad alongside. For the meatballs, put the mince and garlic in a bowl and mix well to combine. Shape into small meatballs with wet hands. For the meatballs, put the mince and garlic in a bowl and mix well to combine. Shape into small meatballs with wet hands. Heat the olive oil in a pan and fry the meatballs for 5-6 minutes, turning frequently, until browned all over and cooked through. Remove the meatballs from the pan, set aside and keep warm. Heat the olive oil in a pan and fry the meatballs for 5-6 minutes, turning frequently, until browned all over and cooked through. Remove the meatballs from the pan, set aside and keep warm. For the sauce, fry the onion and garlic in the pan the meatballs were cooked in for 2-3 minutes, or until softened. Stir in the tomatoes and ketchup. Season with salt and pepper. Simmer for 3-4 minutes, or until the tomatoes are tender, then stir in the chopped parsley (if using). For the sauce, fry the onion and garlic in the pan the meatballs were cooked in for 2-3 minutes, or until softened. Stir in the tomatoes and ketchup. Season with salt and pepper. Simmer for 3-4 minutes, or until the tomatoes are tender, then stir in the chopped parsley (if using). Return the meatballs to the pan to warm through in the sauce. Spoon into the baguette and serve with a green salad alongside. Return the meatballs to the pan to warm through in the sauce. Spoon into the baguette and serve with a green salad alongside.
Carrot soup recipe
 I love a really hearty carrot soup. It’s such a great way to use up carrots or just a delicious soup to make, with a spicy kick too. 200g/7oz butter2 tbsp coriander seeds2 tbsp cumin seeds1 tsp dried red chilli flakes½ tsp ground turmeric1 onion, finely chopped2 tbsp sea salt flakes, or to taste 6 garlic cloves, crushed1kg/2lb 4oz carrots, peeled and grated1 medium–large potato, peeled and grated 2 oranges, zest and juice1 litre/1¾ pints vegetable stockchilli oil, to drizzlechopped fresh coriander leaves, to garnish 200g/7oz butter 2 tbsp coriander seeds 2 tbsp cumin seeds 1 tsp dried red chilli flakes ½ tsp ground turmeric 1 onion, finely chopped 2 tbsp sea salt flakes, or to taste 6 garlic cloves, crushed 1kg/2lb 4oz carrots, peeled and grated 1 medium–large potato, peeled and grated 2 oranges, zest and juice 1 litre/1¾ pints vegetable stock chilli oil, to drizzle chopped fresh coriander leaves, to garnish Method Heat the butter in a large stock pot, casserole or saucepan over a medium heat. As soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and cook for a few minutes. Add the onion and salt and cook until the onions are soft. The add the garlic. Add the carrot and potato, mix to combine everything and cook over a high heat. Add the orange zest and juice. Pour in the stock and boil rapidly for about 10 minutes. Turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, blend with a hand blender until smooth and velvety. Serve in warmed bowls. Drizzle over some chilli oil and sprinkle on the coriander. Heat the butter in a large stock pot, casserole or saucepan over a medium heat. As soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and cook for a few minutes. Heat the butter in a large stock pot, casserole or saucepan over a medium heat. As soon as the butter has melted, add the coriander seeds, cumin seeds, chilli flakes and turmeric and cook for a few minutes. Add the onion and salt and cook until the onions are soft. The add the garlic. Add the onion and salt and cook until the onions are soft. The add the garlic. Add the carrot and potato, mix to combine everything and cook over a high heat. Add the carrot and potato, mix to combine everything and cook over a high heat. Add the orange zest and juice. Pour in the stock and boil rapidly for about 10 minutes. Turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, blend with a hand blender until smooth and velvety. Add the orange zest and juice. Pour in the stock and boil rapidly for about 10 minutes. Turn the heat down and leave to simmer with the lid on for 30 minutes. As soon as the carrots are tender, blend with a hand blender until smooth and velvety. Serve in warmed bowls. Drizzle over some chilli oil and sprinkle on the coriander. Serve in warmed bowls. Drizzle over some chilli oil and sprinkle on the coriander. Recipe tips You can also use parsnips instead of carrots or a mixture of both carrots and parsnips.