ademchaoua/GeneralTextCorpus huggingface dataset:
Sweet potato gratin recipe
 1kg/1lb 2oz sweet potatoes, peeled and sliced thinly - about the thickness of a 10p piece is ideal2 tbsp olive oil3 garlic cloves, finely chopped ½-1 red chilli (depending on variety and heat strength), choppedfinely (or 1 tsp dried chilli flakes - not powder)250ml/8fl oz single creamsalt and black pepper 1kg/1lb 2oz sweet potatoes, peeled and sliced thinly - about the thickness of a 10p piece is ideal 2 tbsp olive oil 3 garlic cloves, finely chopped ½-1 red chilli (depending on variety and heat strength), chopped finely (or 1 tsp dried chilli flakes - not powder) 250ml/8fl oz single cream salt and black pepper Method In a large mixing bowl toss the sweet potato slices with the oil and all the other ingredients until the slices are well coated and the garlic and chilli well-distributed.Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips, you do not have to layer the gratin piece by piece, but try to ensure that the slices are mostly lying flat.Pour over any cream remaining in the bowl and trickle the remaining oil over the gratin.Bake in a preheated, fairly hot oven (180C/350F/Gas 5) for 40-50 minutes until the sweet potato is completely tender and the top is browned and crispy.For extra crispness you can finish under the grill for 1-2 minutes. In a large mixing bowl toss the sweet potato slices with the oil and all the other ingredients until the slices are well coated and the garlic and chilli well-distributed. In a large mixing bowl toss the sweet potato slices with the oil and all the other ingredients until the slices are well coated and the garlic and chilli well-distributed. Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips, you do not have to layer the gratin piece by piece, but try to ensure that the slices are mostly lying flat. Transfer to a lightly oiled gratin dish, spreading out the slices with your fingertips, you do not have to layer the gratin piece by piece, but try to ensure that the slices are mostly lying flat. Pour over any cream remaining in the bowl and trickle the remaining oil over the gratin. Pour over any cream remaining in the bowl and trickle the remaining oil over the gratin. Bake in a preheated, fairly hot oven (180C/350F/Gas 5) for 40-50 minutes until the sweet potato is completely tender and the top is browned and crispy. Bake in a preheated, fairly hot oven (180C/350F/Gas 5) for 40-50 minutes until the sweet potato is completely tender and the top is browned and crispy. For extra crispness you can finish under the grill for 1-2 minutes. For extra crispness you can finish under the grill for 1-2 minutes.
Turkish tomato and orzo soup recipe
 This is a traditional Turkish soup that works well to use up any excess beef tomatoes over the summer. 50ml/2fl oz olive oil 2 garlic cloves, smashed1 tsp dried chilli flakes1 tsp harissa paste 2 tbsp tomato purée 4 beef tomatoes, roughly chopped500ml/18fl oz light chicken stock 100g/3½oz orzo pasta1 tsp dried mintlemon, for squeezingsalt and freshly ground black pepper3 spring onions, chopped, to serve 50ml/2fl oz olive oil 2 garlic cloves, smashed 1 tsp dried chilli flakes 1 tsp harissa paste 2 tbsp tomato purée 4 beef tomatoes, roughly chopped 500ml/18fl oz light chicken stock 100g/3½oz orzo pasta 1 tsp dried mint lemon, for squeezing salt and freshly ground black pepper 3 spring onions, chopped, to serve Method Heat the oil in a large flameproof frying pan and sweat the garlic for 1–2 minutes. Add the chilli flakes, harissa, tomato purée and tomatoes.Add the stock and orzo, and simmer gently for 10–15 minutes until the soup thickens and the orzo is softened. Stir in the mint and season with salt and pepper. Squeeze in the lemon juice. Scatter the spring onions in the base of the serving bowls, then pour the soup over the top and serve. Heat the oil in a large flameproof frying pan and sweat the garlic for 1–2 minutes. Add the chilli flakes, harissa, tomato purée and tomatoes. Heat the oil in a large flameproof frying pan and sweat the garlic for 1–2 minutes. Add the chilli flakes, harissa, tomato purée and tomatoes. Add the stock and orzo, and simmer gently for 10–15 minutes until the soup thickens and the orzo is softened. Stir in the mint and season with salt and pepper. Squeeze in the lemon juice. Add the stock and orzo, and simmer gently for 10–15 minutes until the soup thickens and the orzo is softened. Stir in the mint and season with salt and pepper. Squeeze in the lemon juice. Scatter the spring onions in the base of the serving bowls, then pour the soup over the top and serve. Scatter the spring onions in the base of the serving bowls, then pour the soup over the top and serve.
Slow-cooked tomato sauce recipe
 Tomatoes cooked down slowly lose all their bitterness - to leave you with sweet tomato-y goodness. 6-8 tbsp olive oil½ large red onion, finely chopped2 cloves garlicsalt and freshly ground black pepper2 x 400g tins chopped tomatoes200ml/7fl oz vegetable stock 6-8 tbsp olive oil ½ large red onion, finely chopped 2 cloves garlic salt and freshly ground black pepper 2 x 400g tins chopped tomatoes 200ml/7fl oz vegetable stock Method Heat the olive oil in a frying pan and fry the onion for 5-7 minutes. Add the whole garlic cloves and cook for about one minute. Season with salt and freshly ground black pepper.Add the chopped tomatoes and the stock. Let the mixture simmer and reduce for about 40 minutes. You may wish to add more stock and let it boil for longer, or add further seasoning, according to taste. Serve. Heat the olive oil in a frying pan and fry the onion for 5-7 minutes. Heat the olive oil in a frying pan and fry the onion for 5-7 minutes. Add the whole garlic cloves and cook for about one minute. Season with salt and freshly ground black pepper. Add the whole garlic cloves and cook for about one minute. Season with salt and freshly ground black pepper. Add the chopped tomatoes and the stock. Let the mixture simmer and reduce for about 40 minutes. You may wish to add more stock and let it boil for longer, or add further seasoning, according to taste. Serve. Add the chopped tomatoes and the stock. Let the mixture simmer and reduce for about 40 minutes. You may wish to add more stock and let it boil for longer, or add further seasoning, according to taste. Serve.
Prawn pasta with peppers and cream recipe
 1 tbsp vegetable oil 340g/12oz raw prawns, shelled and deveined ½ red pepper, finely sliced ½ yellow pepper, finely slicedsalt 2 cloves of garlic, finely chopped 1 tbsp hot chilli sauce (optional) 150ml/5fl oz double cream340g/12oz pasta, cooked to packet instructions small bunch of fresh basil leaves, shredded freshly ground black pepper 1 tbsp vegetable oil 340g/12oz raw prawns, shelled and deveined ½ red pepper, finely sliced ½ yellow pepper, finely sliced salt 2 cloves of garlic, finely chopped 1 tbsp hot chilli sauce (optional) 150ml/5fl oz double cream 340g/12oz pasta, cooked to packet instructions small bunch of fresh basil leaves, shredded freshly ground black pepper Method Add the oil, prawns and peppers to a large frying pan, season with a little salt and stir-fry over a high heat for about a minute. Add the garlic and fry until the prawns are cooked through.Add the chilli sauce (if using) and mix well. Pour in the cream and cook until the sauce has slightly thickened, then add the pasta to warm through. Remove from the heat and fold in the shredded basil. Season to taste and serve immediately. Add the oil, prawns and peppers to a large frying pan, season with a little salt and stir-fry over a high heat for about a minute. Add the garlic and fry until the prawns are cooked through. Add the oil, prawns and peppers to a large frying pan, season with a little salt and stir-fry over a high heat for about a minute. Add the garlic and fry until the prawns are cooked through. Add the chilli sauce (if using) and mix well. Pour in the cream and cook until the sauce has slightly thickened, then add the pasta to warm through. Add the chilli sauce (if using) and mix well. Pour in the cream and cook until the sauce has slightly thickened, then add the pasta to warm through. Remove from the heat and fold in the shredded basil. Season to taste and serve immediately. Remove from the heat and fold in the shredded basil. Season to taste and serve immediately.
Stove-top carrots recipe
 These carrots are cooked slowly on the hob in a skillet until perfectly caramelised. 3 tbsp olive oil6 carrots, peeled, cut into quarters lengthwise and then halved2 tsp honey½ orange, juice onlyfew thyme sprigssalt and freshly ground black pepperfinely chopped fresh flatleaf parsley, to garnish 3 tbsp olive oil 6 carrots, peeled, cut into quarters lengthwise and then halved 2 tsp honey ½ orange, juice only few thyme sprigs salt and freshly ground black pepper finely chopped fresh flatleaf parsley, to garnish Method Heat the oil in a large skillet over a medium–high heat. Add the carrots and shake the pan so they are almost all cut-side down. Cook for 5–7 minutes without stirring until golden brown. Add the honey, orange juice, thyme and 150–200ml/5–7fl oz water. Season with salt and pepper. Stir once and cook for about 3 minutes, until the water is evaporated and the carrots start to caramelise. Stir once or twice until caramelised then transfer to a serving dish. Sprinkle with the parsley and serve warm. Heat the oil in a large skillet over a medium–high heat. Add the carrots and shake the pan so they are almost all cut-side down. Cook for 5–7 minutes without stirring until golden brown. Add the honey, orange juice, thyme and 150–200ml/5–7fl oz water. Season with salt and pepper. Heat the oil in a large skillet over a medium–high heat. Add the carrots and shake the pan so they are almost all cut-side down. Cook for 5–7 minutes without stirring until golden brown. Add the honey, orange juice, thyme and 150–200ml/5–7fl oz water. Season with salt and pepper. Stir once and cook for about 3 minutes, until the water is evaporated and the carrots start to caramelise. Stir once or twice until caramelised then transfer to a serving dish. Sprinkle with the parsley and serve warm. Stir once and cook for about 3 minutes, until the water is evaporated and the carrots start to caramelise. Stir once or twice until caramelised then transfer to a serving dish. Sprinkle with the parsley and serve warm.
Crisp noodles with soy sauce and chilli recipe
 100g/3½oz thin rice noodles300ml/10½fl oz vegetable oil 100g/3½oz thin rice noodles 300ml/10½fl oz vegetable oil ½ red chilli, seeds removed and roughly chopped1 garlic clove, roughly chopped5 tbsp chopped fresh coriander2 tbsp chopped cashew nuts2 tbsp sesame oil ½ red chilli, seeds removed and roughly chopped 1 garlic clove, roughly chopped 5 tbsp chopped fresh coriander 2 tbsp chopped cashew nuts 2 tbsp sesame oil ½ red chilli, seeds removed and finely chopped2 tsp soy sauce ½ red chilli, seeds removed and finely chopped 2 tsp soy sauce Method For the noodles, heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns golden brown in it. (CAUTION: hot oil can be dangerous. Do not leave unattended).Lower the noodles into the hot oil and deep-fry until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper.For the pesto, place all of the pesto ingredients into a food processor and blend until smooth.To serve, place the crisp noodles into a bowl, add the chilli and soy sauce and mix well. Add a spoonful of pesto and serve. For the noodles, heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns golden brown in it. (CAUTION: hot oil can be dangerous. Do not leave unattended). For the noodles, heat the oil in a deep, heavy-bottomed saucepan until a breadcrumb sizzles and turns golden brown in it. (CAUTION: hot oil can be dangerous. Do not leave unattended). Lower the noodles into the hot oil and deep-fry until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper. Lower the noodles into the hot oil and deep-fry until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper. For the pesto, place all of the pesto ingredients into a food processor and blend until smooth. For the pesto, place all of the pesto ingredients into a food processor and blend until smooth. To serve, place the crisp noodles into a bowl, add the chilli and soy sauce and mix well. Add a spoonful of pesto and serve. To serve, place the crisp noodles into a bowl, add the chilli and soy sauce and mix well. Add a spoonful of pesto and serve.
Travelling soy sauce noodle soup recipe
 Simply pour boiling water over your chosen ingredients and let the magic happen! You will need a 500ml/18fl oz microwave-proof container with a fitted lid. 30g/1oz rice noodleshandful stir-fry vegetable mix 2.5cm/1in fresh root ginger, finely grated1 garlic clove, finely grated1 tbsp dark soy sauce¼ vegetable stock cube, crumbled1 tsp runny honeypinch dried chilli flakes (optional)pinch freshly ground black pepper15g/½oz cooked chicken breast strips or 2.5cm/1in tofu cubessmall handful fresh coriander, to serve 30g/1oz rice noodles handful stir-fry vegetable mix 2.5cm/1in fresh root ginger, finely grated 1 garlic clove, finely grated 1 tbsp dark soy sauce ¼ vegetable stock cube, crumbled 1 tsp runny honey pinch dried chilli flakes (optional) pinch freshly ground black pepper 15g/½oz cooked chicken breast strips or 2.5cm/1in tofu cubes small handful fresh coriander, to serve Method Put all the ingredients apart from the chicken and coriander in your container and put the lid on.When ready to eat, pour boiling water over the mixture until just covered. Put the lid on the jar and leave for 5 minutes (caution: the jar may be still be hot).Add the chicken and stir well. Sprinkle the coriander on top and eat immediately. Put all the ingredients apart from the chicken and coriander in your container and put the lid on. Put all the ingredients apart from the chicken and coriander in your container and put the lid on. When ready to eat, pour boiling water over the mixture until just covered. Put the lid on the jar and leave for 5 minutes (caution: the jar may be still be hot). When ready to eat, pour boiling water over the mixture until just covered. Put the lid on the jar and leave for 5 minutes (caution: the jar may be still be hot). Add the chicken and stir well. Sprinkle the coriander on top and eat immediately. Add the chicken and stir well. Sprinkle the coriander on top and eat immediately.
Spaghetti with cherry tomatoes and basil recipe
 300g/10½oz dried spaghettisalt and freshly ground black pepperolive oil, for frying1 onion, finely chopped 1 small red chilli, thinly sliced 20 fresh cherry tomatoes, halved1 large clove garlic, lightly crushed handful basil leaves, torngrated parmesan, or similar vegetarian hard cheese, to garnish 300g/10½oz dried spaghetti salt and freshly ground black pepper olive oil, for frying 1 onion, finely chopped 1 small red chilli, thinly sliced 20 fresh cherry tomatoes, halved 1 large clove garlic, lightly crushed handful basil leaves, torn grated parmesan, or similar vegetarian hard cheese, to garnish Method Boil the spaghetti in salted water until al dente.Meanwhile, heat the olive oil in a frying pan and sauté the onion until soft. Add the chilli, salt and freshly ground black pepper, turn the heat up and stir. Add the tomatoes and garlic and cook for a further three minutes.Add the spaghetti to the sauce and add the torn basil leaves. Toss until the pasta is coated in the sauce. Serve garnished with grated parmesan. Boil the spaghetti in salted water until al dente. Boil the spaghetti in salted water until al dente. Meanwhile, heat the olive oil in a frying pan and sauté the onion until soft. Meanwhile, heat the olive oil in a frying pan and sauté the onion until soft. Add the chilli, salt and freshly ground black pepper, turn the heat up and stir. Add the chilli, salt and freshly ground black pepper, turn the heat up and stir. Add the tomatoes and garlic and cook for a further three minutes. Add the tomatoes and garlic and cook for a further three minutes. Add the spaghetti to the sauce and add the torn basil leaves. Toss until the pasta is coated in the sauce. Add the spaghetti to the sauce and add the torn basil leaves. Toss until the pasta is coated in the sauce. Serve garnished with grated parmesan. Serve garnished with grated parmesan.
Sweetcorn fritters with chilli yoghurt recipe
 Chilli yoghurt is the perfect companion to these tasty, quick sweetcorn fritters. 1 free-range egg140g/5oz self-raising flour100ml/3½ fl oz whole milksea salt and freshly ground black pepper1 corn on the cob, cooked and kernels cut off the cob25g/1oz butter100g/3½oz Greek yoghurt½ tsp dried chilli flakes 1 free-range egg 140g/5oz self-raising flour 100ml/3½ fl oz whole milk sea salt and freshly ground black pepper 1 corn on the cob, cooked and kernels cut off the cob 25g/1oz butter 100g/3½oz Greek yoghurt ½ tsp dried chilli flakes Method Place the egg and flour in a bowl and mix together. Add the milk and whisk to make a thick pancake batter. Season with salt and freshly ground black pepper and add the sweetcorn, mixing thoroughly.Heat the butter in a frying pan on a medium to high heat. Carefully spoon four dollops of the sweetcorn mixture into the frying pan.Fry the fritters for three minutes on each side, or until golden on each side.Place the yoghurt and chilli flakes into a clean bowl and stir through.To serve, place the fritters onto a serving plate and spoon a dollop of the yoghurt mixture on the side of the plate. Place the egg and flour in a bowl and mix together. Add the milk and whisk to make a thick pancake batter. Season with salt and freshly ground black pepper and add the sweetcorn, mixing thoroughly. Place the egg and flour in a bowl and mix together. Add the milk and whisk to make a thick pancake batter. Season with salt and freshly ground black pepper and add the sweetcorn, mixing thoroughly. Heat the butter in a frying pan on a medium to high heat. Carefully spoon four dollops of the sweetcorn mixture into the frying pan. Heat the butter in a frying pan on a medium to high heat. Carefully spoon four dollops of the sweetcorn mixture into the frying pan. Fry the fritters for three minutes on each side, or until golden on each side. Fry the fritters for three minutes on each side, or until golden on each side. Place the yoghurt and chilli flakes into a clean bowl and stir through. Place the yoghurt and chilli flakes into a clean bowl and stir through. To serve, place the fritters onto a serving plate and spoon a dollop of the yoghurt mixture on the side of the plate. To serve, place the fritters onto a serving plate and spoon a dollop of the yoghurt mixture on the side of the plate.
Creamy broccoli and Stilton soup recipe
 1 tbsp olive oil1 tbsp butter1 garlic clove, chopped½ large onion, chopped170g/6oz broccoli, florets and stem, chopped150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock)salt and freshly ground black pepper1 free-range egg yolk3 tbsp double cream55g/2oz Stilton 1 tbsp olive oil 1 tbsp butter 1 garlic clove, chopped ½ large onion, chopped 170g/6oz broccoli, florets and stem, chopped 150ml/¼ pint hot chicken stock (vegetarians can substitute vegetable stock) salt and freshly ground black pepper 1 free-range egg yolk 3 tbsp double cream 55g/2oz Stilton Method Heat the oil and butter in a saucepan.Add the garlic and onion and sauté for 2-3 minutes, or until soft.Add the broccoli and cook for 1-2 minutes.Add the hot chicken stock. Bring to the boil then simmer for 4-5 minutes, or until the broccoli is tender.Pour the soup into a blender or food processor and mix until smooth. Season with salt and freshly ground black pepper.Place the egg yolk and cream into a bowl.Add the hot soup and stir until the soup thickens slightly.Crumble over the Stilton and serve hot. Heat the oil and butter in a saucepan. Heat the oil and butter in a saucepan. Add the garlic and onion and sauté for 2-3 minutes, or until soft. Add the garlic and onion and sauté for 2-3 minutes, or until soft. Add the broccoli and cook for 1-2 minutes. Add the broccoli and cook for 1-2 minutes. Add the hot chicken stock. Bring to the boil then simmer for 4-5 minutes, or until the broccoli is tender. Add the hot chicken stock. Bring to the boil then simmer for 4-5 minutes, or until the broccoli is tender. Pour the soup into a blender or food processor and mix until smooth. Season with salt and freshly ground black pepper. Pour the soup into a blender or food processor and mix until smooth. Season with salt and freshly ground black pepper. Place the egg yolk and cream into a bowl. Place the egg yolk and cream into a bowl. Add the hot soup and stir until the soup thickens slightly. Add the hot soup and stir until the soup thickens slightly. Crumble over the Stilton and serve hot. Crumble over the Stilton and serve hot.
Crab and sweetcorn soup recipe
 300g/10½oz canned sweetcorn, rinsed and drained (or use fresh sweetcorn)1 tbsp vegetable oil3 spring onions, finely chopped2.5cm/1in piece ginger, peeled, cut into matchsticks200g/7oz crabmeat50ml/2fl oz dry sherry1 litre/1 pint 15fl oz chicken stock1 tsp cornflour mixed with a little water to form a paste1 free-range egg, beaten1 tsp sesame seeds1 red chilli, finely chopped 300g/10½oz canned sweetcorn, rinsed and drained (or use fresh sweetcorn) 1 tbsp vegetable oil 3 spring onions, finely chopped 2.5cm/1in piece ginger, peeled, cut into matchsticks 200g/7oz crabmeat 50ml/2fl oz dry sherry 1 litre/1 pint 15fl oz chicken stock 1 tsp cornflour mixed with a little water to form a paste 1 free-range egg, beaten 1 tsp sesame seeds 1 red chilli, finely chopped Method Place three-quarters of the sweetcorn into a food processor and blend to a smooth purée. Heat the vegetable oil in a pan over a medium heat. Add the spring onion and ginger and fry for 3-4 minutes, until the onion is softened, but not coloured.Add the crabmeat, sherry, sweetcorn purée and the stock and bring to the boil. Reduce the heat and simmer for five minutes.Add the remaining sweetcorn and the cornflour paste and stir well.Pass the beaten egg through a fine sieve held over the soup to create strings of egg in the soup. Cook until the eggs have set as strands.To serve, ladle equal quantities of the soup into bowls and garnish with sesame seeds and chillies. Place three-quarters of the sweetcorn into a food processor and blend to a smooth purée. Place three-quarters of the sweetcorn into a food processor and blend to a smooth purée. Heat the vegetable oil in a pan over a medium heat. Add the spring onion and ginger and fry for 3-4 minutes, until the onion is softened, but not coloured. Heat the vegetable oil in a pan over a medium heat. Add the spring onion and ginger and fry for 3-4 minutes, until the onion is softened, but not coloured. Add the crabmeat, sherry, sweetcorn purée and the stock and bring to the boil. Reduce the heat and simmer for five minutes. Add the crabmeat, sherry, sweetcorn purée and the stock and bring to the boil. Reduce the heat and simmer for five minutes. Add the remaining sweetcorn and the cornflour paste and stir well. Add the remaining sweetcorn and the cornflour paste and stir well. Pass the beaten egg through a fine sieve held over the soup to create strings of egg in the soup. Cook until the eggs have set as strands. Pass the beaten egg through a fine sieve held over the soup to create strings of egg in the soup. Cook until the eggs have set as strands. To serve, ladle equal quantities of the soup into bowls and garnish with sesame seeds and chillies. To serve, ladle equal quantities of the soup into bowls and garnish with sesame seeds and chillies.