ademchaoua/GeneralTextCorpus huggingface dataset:
Ham and eggs with grilled tomato recipe
 Serve a few slices of sourdough bread with prosciutto, creamy scrambled eggs and grilled tomato for a lazy weekend breakfast or brunch. 1 big beef tomatosalt and freshly ground black pepper dash olive oil3 slices prosciutto2 slices sourdough bread3 free-range eggs50ml/2fl oz creamknob of butter 1 big beef tomato salt and freshly ground black pepper dash olive oil 3 slices prosciutto 2 slices sourdough bread 3 free-range eggs 50ml/2fl oz cream knob of butter Method Preheat the griddle to hot. Slice the tomato in half, season with salt and freshly ground black pepper, drizzle with oil and place on a grill pan with the prosciutto. Grill until the tomato is softened and the prosciutto is crisp. Lightly toast the sourdough bread. Crack the eggs into a bowl. Season them with salt and pepper and beat well. Beat in the cream. Pour the mixture into a non-stick pan and cook the scrambled eggs until they reach a sloppy consistency. Remove from the heat. Pour the scrambled eggs onto the sourdough toast and place the grilled prosciutto on top. Arrange the grilled tomatoes on the side and serve. Preheat the griddle to hot. Slice the tomato in half, season with salt and freshly ground black pepper, drizzle with oil and place on a grill pan with the prosciutto. Grill until the tomato is softened and the prosciutto is crisp. Preheat the griddle to hot. Slice the tomato in half, season with salt and freshly ground black pepper, drizzle with oil and place on a grill pan with the prosciutto. Grill until the tomato is softened and the prosciutto is crisp. Lightly toast the sourdough bread. Lightly toast the sourdough bread. Crack the eggs into a bowl. Season them with salt and pepper and beat well. Beat in the cream. Crack the eggs into a bowl. Season them with salt and pepper and beat well. Beat in the cream. Pour the mixture into a non-stick pan and cook the scrambled eggs until they reach a sloppy consistency. Remove from the heat. Pour the mixture into a non-stick pan and cook the scrambled eggs until they reach a sloppy consistency. Remove from the heat. Pour the scrambled eggs onto the sourdough toast and place the grilled prosciutto on top. Arrange the grilled tomatoes on the side and serve. Pour the scrambled eggs onto the sourdough toast and place the grilled prosciutto on top. Arrange the grilled tomatoes on the side and serve.
Scrambled eggs with pastrami recipe
 A little pastrami makes a meal of scrambled eggs on toast. 25g/1oz unsalted butter1 tbsp olive oil25g/1oz pastrami, finely chopped30ml/1fl oz milk2 free-range eggs, lightly beatensalt and freshly ground black pepper1 fresh flatleaf parsley leaf, to garnish 25g/1oz unsalted butter 1 tbsp olive oil 25g/1oz pastrami, finely chopped 30ml/1fl oz milk 2 free-range eggs, lightly beaten salt and freshly ground black pepper 1 fresh flatleaf parsley leaf, to garnish Method Melt the butter with the oil in a frying pan over a medium heat. Add the pastrami and fry until cooked through.Add the milk and eggs and season well with salt and freshly ground black pepper. Gently cook the eggs, stirring constantly, until thickened and glossy. To serve, spoon the scrambled eggs onto a warm plate and garnish with the fresh parsley leaf. Melt the butter with the oil in a frying pan over a medium heat. Add the pastrami and fry until cooked through. Melt the butter with the oil in a frying pan over a medium heat. Add the pastrami and fry until cooked through. Add the milk and eggs and season well with salt and freshly ground black pepper. Gently cook the eggs, stirring constantly, until thickened and glossy. Add the milk and eggs and season well with salt and freshly ground black pepper. Gently cook the eggs, stirring constantly, until thickened and glossy. To serve, spoon the scrambled eggs onto a warm plate and garnish with the fresh parsley leaf. To serve, spoon the scrambled eggs onto a warm plate and garnish with the fresh parsley leaf.
Kipper, spinach, bacon and new potato salad recipe
 Kippers are underrated and one of our British classics. Use them like smoked mackerel in this easy warm salad. 6 rashers streaky bacon, fried until crisp500g/1lb 2oz new potatoes, cooked and halved350g/12oz spinach, washed and dried3 kipper fillet, bones removed, flaked 6 rashers streaky bacon, fried until crisp 500g/1lb 2oz new potatoes, cooked and halved 350g/12oz spinach, washed and dried 3 kipper fillet, bones removed, flaked 3 tbsp olive oil 1 tbsp white wine vinegar1 garlic clove, chopped2 tsp wholegrain mustardsalt and freshly ground black pepper4 free-range egg, poached, to serve 3 tbsp olive oil 1 tbsp white wine vinegar 1 garlic clove, chopped 2 tsp wholegrain mustard salt and freshly ground black pepper 4 free-range egg, poached, to serve Method For the salad, place all of the salad ingredients into a large bowl and gently stir.For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients.To serve, place the salad into a serving dish and top with the poached egg. For the salad, place all of the salad ingredients into a large bowl and gently stir. For the salad, place all of the salad ingredients into a large bowl and gently stir. For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients. For the dressing, place all of the dressing ingredients into a bowl and mix well. Pour the dressing over the salad and stir to coat the salad ingredients. To serve, place the salad into a serving dish and top with the poached egg. To serve, place the salad into a serving dish and top with the poached egg.
Easy pancakes recipe
 Everyone needs an easy American pancake recipe, and this 3-ingredient batter is one of the best. If you don't have kitchen scales, see the recipe tip for information on how to use a cup or yoghurt pot instead. 60g/2oz self-raising white flour1 free-range egg125ml/4fl oz milk2 tsp cooking oil 60g/2oz self-raising white flour 1 free-range egg 125ml/4fl oz milk 2 tsp cooking oil crispy baconpoached eggsliced avocadobaby spinach leaves crispy bacon poached egg sliced avocado baby spinach leaves sliced bananamaple syrup sliced banana maple syrup Method Put the flour in a bowl and make a well in the centre. Add the egg and the milk and whisk very well.Heat one teaspoon of the oil in a medium frying pan over a medium-high heat.Spoon a quarter of the mixture in a heap on one side of the pan and allow to spread. Do the same in the other side of the pan.Cook two pancakes at a time for 2 minutes, or until the top starts to look set and dry and bubbles appear on the surface.Flip over and cook on the other side for 1–2 minutes, then transfer to a plate. Repeat with the remaining pancake mixture. Top with crispy bacon, a poached egg, avocado and baby spinach, or fresh banana and maple syrup. Put the flour in a bowl and make a well in the centre. Add the egg and the milk and whisk very well. Put the flour in a bowl and make a well in the centre. Add the egg and the milk and whisk very well. Heat one teaspoon of the oil in a medium frying pan over a medium-high heat. Heat one teaspoon of the oil in a medium frying pan over a medium-high heat. Spoon a quarter of the mixture in a heap on one side of the pan and allow to spread. Do the same in the other side of the pan. Spoon a quarter of the mixture in a heap on one side of the pan and allow to spread. Do the same in the other side of the pan. Cook two pancakes at a time for 2 minutes, or until the top starts to look set and dry and bubbles appear on the surface. Cook two pancakes at a time for 2 minutes, or until the top starts to look set and dry and bubbles appear on the surface. Flip over and cook on the other side for 1–2 minutes, then transfer to a plate. Repeat with the remaining pancake mixture. Flip over and cook on the other side for 1–2 minutes, then transfer to a plate. Repeat with the remaining pancake mixture. Top with crispy bacon, a poached egg, avocado and baby spinach, or fresh banana and maple syrup. Top with crispy bacon, a poached egg, avocado and baby spinach, or fresh banana and maple syrup. Recipe tips To make pancakes without weighing scales, use a half cup measure, or a clean, individual yoghurt pot to measure the milk and flour.
Spinach soup recipe
 Just three ingredients plus garlic, stock and seasoning makes a delicious spinach soup! If you prefer, add croûtons or bacon instead of the poached egg. For this recipe you will need a blender. 2 tbsp olive oil3 fat garlic cloves, finely chopped2 x 260g bags baby spinach1 litre/1¾ pints hot vegetable stock4 medium free-range eggs300ml/½ pint double creamsalt and freshly ground black pepper 2 tbsp olive oil 3 fat garlic cloves, finely chopped 2 x 260g bags baby spinach 1 litre/1¾ pints hot vegetable stock 4 medium free-range eggs 300ml/½ pint double cream salt and freshly ground black pepper Method Heat the oil over a medium heat in a large, heavy-based saucepan. Add the garlic and fry for 1 minute. Add the spinach, a few handfuls at a time, stirring, and cook for 2 minutes. Pour in the stock, bring to the boil and simmer for 10 minutes.Meanwhile, half-fill a medium saucepan with water and bring to the boil. Crack the eggs into four small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water two at a time and cook for 3 minutes, or until the white is set but the yolk remains runny.Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat and stir in the cream. Heat through and season to taste with salt and pepper. Divide the soup between four serving bowls and top each with a poached egg. Heat the oil over a medium heat in a large, heavy-based saucepan. Add the garlic and fry for 1 minute. Add the spinach, a few handfuls at a time, stirring, and cook for 2 minutes. Pour in the stock, bring to the boil and simmer for 10 minutes. Heat the oil over a medium heat in a large, heavy-based saucepan. Add the garlic and fry for 1 minute. Add the spinach, a few handfuls at a time, stirring, and cook for 2 minutes. Pour in the stock, bring to the boil and simmer for 10 minutes. Meanwhile, half-fill a medium saucepan with water and bring to the boil. Crack the eggs into four small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water two at a time and cook for 3 minutes, or until the white is set but the yolk remains runny. Meanwhile, half-fill a medium saucepan with water and bring to the boil. Crack the eggs into four small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water two at a time and cook for 3 minutes, or until the white is set but the yolk remains runny. Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat and stir in the cream. Heat through and season to taste with salt and pepper. Remove the soup from the heat and blitz with a stick blender until smooth. Return to the heat and stir in the cream. Heat through and season to taste with salt and pepper. Divide the soup between four serving bowls and top each with a poached egg. Divide the soup between four serving bowls and top each with a poached egg.
Poached eggs with bacon recipe
Poached eggs with bacon and tomatoes A great alternative to the traditional fry-up that’s low in calories but high in flavour. Poached eggs are a great way to make breakfast a little lighter and surprisingly easy to cook. As part of an Intermittent diet plan, 1 serving provides: Your daily salty food 1 of your 6 daily vegetable portions This meal provides 212 kcal per portion. 2 large ripe tomatoes, halved4 rashers smoked back bacon, all visible fat removed2 medium free-range eggsground black pepper 2 large ripe tomatoes, halved 4 rashers smoked back bacon, all visible fat removed 2 medium free-range eggs ground black pepper Method Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper. Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides.Meanwhile, half-fill a medium pan with water and bring it to the boil. Crack the eggs into two small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny.Using a slotted spoon, scoop the eggs out of the water and divide between two plates. Add the cooked bacon and tomatoes. Season with a little salt and pepper and serve. Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper. Preheat the grill to its hottest setting. Put the tomatoes on a rack over a grill pan lined with foil. Season with pepper. Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides. Grill for 3 minutes, then add the bacon and grill for a further 4 minutes, turning the bacon after 2 minutes so that it is lightly browned on both sides. Meanwhile, half-fill a medium pan with water and bring it to the boil. Crack the eggs into two small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny. Meanwhile, half-fill a medium pan with water and bring it to the boil. Crack the eggs into two small bowls. Turn the heat down so that the water is bubbling very gently. Slowly add the eggs to the water and cook for 3 minutes or until the white is set but the yolk remains runny. Using a slotted spoon, scoop the eggs out of the water and divide between two plates. Add the cooked bacon and tomatoes. Season with a little salt and pepper and serve. Using a slotted spoon, scoop the eggs out of the water and divide between two plates. Add the cooked bacon and tomatoes. Season with a little salt and pepper and serve.
Cheat's eggs Benedict recipe
 Delia's eggs Benedict recipe uses ready-made hollandaise sauce for a cheat's treat. Equipment: You will also need a grill pan and rack and a 10 x 14 inch (25.5 x 35 cm) baking tray. 6 tbsp hollandaise sauce 6 large, very fresh eggs 12 slices pancetta, grilled until crisp 3 English muffins, split in half horizontally a little butter 6 tbsp hollandaise sauce 6 large, very fresh eggs 12 slices pancetta, grilled until crisp 3 English muffins, split in half horizontally a little butter Method Preheat the grill to its highest setting.Poach the eggs in a pan of boiling water. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates. Preheat the grill to its highest setting. Preheat the grill to its highest setting. Poach the eggs in a pan of boiling water. Poach the eggs in a pan of boiling water. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. When the pancetta is cooked, keep it on a warm plate while you lightly toast the split muffins on both sides. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Now butter the muffins and place them on the baking tray, then top each half with two slices of pancetta. Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Put a poached egg on top of each muffin half and then spoon over the hollandaise, covering the egg (there should be a little over 1 tablespoon of sauce for each egg). Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates. Now flash the Eggs Benedict under the grill for just 25-30 seconds, as close to the heat as possible, but do not take your eyes off them - they need to be tinged golden and no more. This should just glaze the surface of the hollandaise. Serve straight away on hot plates.
Roasted duck breast with anchovy salad recipe
 Quick-roasted duck, served pink and alongside a fresh fennel and watercress salad. Finish with an anchovy dressing to really impress. 1 small duck breast 1 shallot, sliced lengthways¼ fennel bulb, thinly slicedhandful watercress1 tbsp capers salt and freshly ground black pepper 1 small duck breast 1 shallot, sliced lengthways ¼ fennel bulb, thinly sliced handful watercress 1 tbsp capers salt and freshly ground black pepper 3 anchovies ½ garlic clove, finely chopped½ tsp Dijon mustard 1 tsp red wine vinegar 3 tsp olive oil splash hot sauce 3 anchovies ½ garlic clove, finely chopped ½ tsp Dijon mustard 1 tsp red wine vinegar 3 tsp olive oil splash hot sauce Method Preheat the oven to 180C/160C Fan/Gas 4. Season the duck with salt and black pepper, place on a baking tray and roast for 12–15 minutes until rare. Remove and rest the duck.Meanwhile, mix all the dressing ingredients together, taste and season. Combine the shallot, fennel, watercress and capers in a bowl. Drizzle over the anchovy dressing. Slice the duck breast, mix through the salad and serve on a serving plate. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Season the duck with salt and black pepper, place on a baking tray and roast for 12–15 minutes until rare. Remove and rest the duck. Season the duck with salt and black pepper, place on a baking tray and roast for 12–15 minutes until rare. Remove and rest the duck. Meanwhile, mix all the dressing ingredients together, taste and season. Meanwhile, mix all the dressing ingredients together, taste and season. Combine the shallot, fennel, watercress and capers in a bowl. Drizzle over the anchovy dressing. Combine the shallot, fennel, watercress and capers in a bowl. Drizzle over the anchovy dressing. Slice the duck breast, mix through the salad and serve on a serving plate. Slice the duck breast, mix through the salad and serve on a serving plate.
Custard recipe
 This easy custard is great for everyday puddings and is also a skill that's useful for other recipes like ice cream. 600ml/1 pint full-fat milk1 vanilla pod, slit lengthways and seeds scraped out3 free-range eggs, yolks only25g/1oz caster sugar2 tsp cornflour 600ml/1 pint full-fat milk 1 vanilla pod, slit lengthways and seeds scraped out 3 free-range eggs, yolks only 25g/1oz caster sugar 2 tsp cornflour Method Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly.Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste.Slowly pour the hot milk into the paste, stirring constantly until completely combined.Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C/165F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready. Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly. Heat the milk and the vanilla pod and seeds in a pan over a medium heat, stirring frequently, until just coming up to boiling. Set aside for 15 minutes to infuse and cool slightly. Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste. Mix together the egg yolks, sugar and cornflour in a heatproof bowl stirring to get a smooth paste. Slowly pour the hot milk into the paste, stirring constantly until completely combined. Slowly pour the hot milk into the paste, stirring constantly until completely combined. Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C/165F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready. Strain the mixture into a clean saucepan and, stirring constantly, cook gently over a low heat until the custard thickens. This happens at around 75C/165F, if you have a cooking thermometer. If you don't, coat the back of the spoon with custard and draw a line through with your finger. If the line holds, the custard is ready. Recipe tips You can substitute 1 tsp vanilla extract for the vanilla pod. Just add it after the eggs and milk have thickened and before it cools. You can remove, wash and dry the vanilla pod to re-use in another recipe, such as vanilla sugar.