ademchaoua/GeneralTextCorpus huggingface dataset:
Parsnip rosti recipe
 This parsnip rosti is crunchy outside and soft inside – it's even better a tiny bit burnt. Alongside a roast dinner or a wintry stew, parsnips make a nice alternative to potatoes. 300g/10½oz parsnips, grated300g/10½oz sweet potatoes, grated pinch dried chilli flakes1 small bunch fresh coriander, leaves reserved, stalks finely chopped 1 garlic clove, crushed½ tsp ground coriander ½ tsp ground cumin1 tsp black onion seeds 1–2 tbsp plain flour1 medium free-range egg, beaten4 tbsp olive oil150g/5½oz Greek-style yoghurtharissa paste, to taste 300g/10½oz parsnips, grated 300g/10½oz sweet potatoes, grated pinch dried chilli flakes 1 small bunch fresh coriander, leaves reserved, stalks finely chopped 1 garlic clove, crushed ½ tsp ground coriander ½ tsp ground cumin 1 tsp black onion seeds 1–2 tbsp plain flour 1 medium free-range egg, beaten 4 tbsp olive oil 150g/5½oz Greek-style yoghurt harissa paste, to taste Method Put all the ingredients, apart from the oil, yoghurt and harissa, in a large bowl and mix to combine. The mixture should hold together. It it doesn't, add an extra tablespoon of flour. Using your hands, divide the mixture into four and shape into 8cm/3¼in flat rounds.Place a large frying pan over a medium heat, add the oil and fry each rosti on both sides until golden and crisp. The rostis will probably need to be cooked in batches. If so, place the cooked rosti on a plate lined with kitchen paper and keep warm in an oven on a low temperature until ready to serve.Mix the yoghurt and harissa in a small bowl.To serve, put the rosti on serving plates and spoon the harissa yoghurt over the top. Put all the ingredients, apart from the oil, yoghurt and harissa, in a large bowl and mix to combine. The mixture should hold together. It it doesn't, add an extra tablespoon of flour. Using your hands, divide the mixture into four and shape into 8cm/3¼in flat rounds. Put all the ingredients, apart from the oil, yoghurt and harissa, in a large bowl and mix to combine. The mixture should hold together. It it doesn't, add an extra tablespoon of flour. Using your hands, divide the mixture into four and shape into 8cm/3¼in flat rounds. Place a large frying pan over a medium heat, add the oil and fry each rosti on both sides until golden and crisp. The rostis will probably need to be cooked in batches. If so, place the cooked rosti on a plate lined with kitchen paper and keep warm in an oven on a low temperature until ready to serve. Place a large frying pan over a medium heat, add the oil and fry each rosti on both sides until golden and crisp. The rostis will probably need to be cooked in batches. If so, place the cooked rosti on a plate lined with kitchen paper and keep warm in an oven on a low temperature until ready to serve. Mix the yoghurt and harissa in a small bowl. Mix the yoghurt and harissa in a small bowl. To serve, put the rosti on serving plates and spoon the harissa yoghurt over the top. To serve, put the rosti on serving plates and spoon the harissa yoghurt over the top.
How to make tahini recipe
 We’ve all got sesame seeds in the cupboard but I’m guessing most of you just throw them in a stir-fry, so now is the time to get creative! This savoury sauce is vegan, gluten-free and dairy-free and can be used in cakes, as a dip for crudités and so much more. 350g/12oz sesame seeds200ml/⅓ pint light olive oilpinch salt 350g/12oz sesame seeds 200ml/⅓ pint light olive oil pinch salt Method Toast the sesame seeds in a large frying pan, stirring constantly until they start to change colour. Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour.Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms. This will take about 1 minute.Drizzle the oil a little at a time into the food processor and blend until you have a smooth, creamy paste. You may not need all the oil. Season the tahini with salt to taste. If you want a really smooth paste, you can push the tahini through a sieve with the back of a spoon before storing.Transfer the tahini to a covered container and store in the fridge for up to 1 month. Toast the sesame seeds in a large frying pan, stirring constantly until they start to change colour. Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour. Toast the sesame seeds in a large frying pan, stirring constantly until they start to change colour. Toasting the sesame seeds before making the tahini gives the sauce a far superior flavour. Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms. This will take about 1 minute. Transfer the toasted sesame seeds to a food processor, then blend until a crumbly paste forms. This will take about 1 minute. Drizzle the oil a little at a time into the food processor and blend until you have a smooth, creamy paste. You may not need all the oil. Season the tahini with salt to taste. If you want a really smooth paste, you can push the tahini through a sieve with the back of a spoon before storing. Drizzle the oil a little at a time into the food processor and blend until you have a smooth, creamy paste. You may not need all the oil. Season the tahini with salt to taste. If you want a really smooth paste, you can push the tahini through a sieve with the back of a spoon before storing. Transfer the tahini to a covered container and store in the fridge for up to 1 month. Transfer the tahini to a covered container and store in the fridge for up to 1 month.
Foolproof mayonnaise recipe
 2 free-range egg yolks1 free-range egg1 tbsp French mustard½ lemon, juice only½ tsp caster sugar400ml/14¼fl oz vegetable oilSalt and freshly ground black pepper 2 free-range egg yolks 1 free-range egg 1 tbsp French mustard ½ lemon, juice only ½ tsp caster sugar 400ml/14¼fl oz vegetable oil Salt and freshly ground black pepper Method Blend all the ingredients except the oil in a food processor for 10-15 seconds, or until well combined. While the motor is running, pour the oil into the food processor very slowly until the well combined and the mixture is thick and glossy.Season, to taste, with salt and freshly ground black pepper. Blend all the ingredients except the oil in a food processor for 10-15 seconds, or until well combined. While the motor is running, pour the oil into the food processor very slowly until the well combined and the mixture is thick and glossy. Blend all the ingredients except the oil in a food processor for 10-15 seconds, or until well combined. While the motor is running, pour the oil into the food processor very slowly until the well combined and the mixture is thick and glossy. Season, to taste, with salt and freshly ground black pepper. Season, to taste, with salt and freshly ground black pepper. Recipe tips You can make this recipe with a whisk instead of in a food processor. You can also play around with the recipe and add lemon or lime zest for a citrus mayo or garlic to make a garlic mayo.
Jack Monroe's carrot cake overnight oats recipe
 Carrot cake in breakfast form! What could be better? This is somewhere between a healthy breakfast and decadent pudding. For this recipe you will need a blender. 300g tin carrots, drained (180g drained weight)250ml/9fl oz milk, plus a little extra for serving (use a vegan milk alternative, if required)70g/2½oz porridge oats (gluten-free if required)70g/2½oz sultanas or mixed peel, or a mixture of the two (other dried fruit, such as cranberries or raisins also work well)½ tsp ground cinnamon2 tbsp sugar (caster, soft light or dark brown sugar) 300g tin carrots, drained (180g drained weight) 250ml/9fl oz milk, plus a little extra for serving (use a vegan milk alternative, if required) 70g/2½oz porridge oats (gluten-free if required) 70g/2½oz sultanas or mixed peel, or a mixture of the two (other dried fruit, such as cranberries or raisins also work well) ½ tsp ground cinnamon 2 tbsp sugar (caster, soft light or dark brown sugar) Method Tip the carrots and milk into a blender and blitz until smooth.Stir in the remaining ingredients and pour into a large jar with a lid Refrigerate for at least 8 hours, or overnight. Serve chilled. Tip the carrots and milk into a blender and blitz until smooth. Tip the carrots and milk into a blender and blitz until smooth. Stir in the remaining ingredients and pour into a large jar with a lid Stir in the remaining ingredients and pour into a large jar with a lid Refrigerate for at least 8 hours, or overnight. Serve chilled. Refrigerate for at least 8 hours, or overnight. Serve chilled. Recipe tips You could microwave or heat this mixture on a hob to eat right away.
Banana bran muffins recipe
 Add mashed banana to muffins to reduce the amount of added sugar required. Wholemeal flour packs fibre into the muffins to keep you fuller for longer. Each serving provides 140kcal, 3g protein, 15g carbohydrates (of which 8g sugars), 7g fat (of which 3.5g saturates), 3g fibre and 0.4g salt. 115g/4¼ oz butter 100g/3½ oz brown sugar 3 bananas, mashed 115ml/4¼ fl oz milk 1 tsp vanilla extract 2 free-range eggs 175g/6¼ oz wholemeal flour 100g/3½ oz wheat bran 1 tsp baking powder 1 tsp baking soda ¼ tsp salt handful chopped walnuts, to taste 115g/4¼ oz butter 100g/3½ oz brown sugar 3 bananas, mashed 115ml/4¼ fl oz milk 1 tsp vanilla extract 2 free-range eggs 175g/6¼ oz wholemeal flour 100g/3½ oz wheat bran 1 tsp baking powder 1 tsp baking soda ¼ tsp salt handful chopped walnuts, to taste Method Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases. In a large mixing bowl, cream the butter and brown sugar until fluffy. Add the bananas, milk, vanilla and eggs and mix well. Combine the flour, bran, baking powder, baking soda and salt and blend into the banana mixture. Stir in as many walnuts as you desire and pour the mixture into the muffin tray or cases. Bake for 20-25 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Cool in the tray for five minutes then place on a wire rack to cool completely. Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases. Preheat the oven to 190C/375F/Gas 5 and grease a muffin tin or line with muffin cases. In a large mixing bowl, cream the butter and brown sugar until fluffy. Add the bananas, milk, vanilla and eggs and mix well. In a large mixing bowl, cream the butter and brown sugar until fluffy. Add the bananas, milk, vanilla and eggs and mix well. Combine the flour, bran, baking powder, baking soda and salt and blend into the banana mixture. Stir in as many walnuts as you desire and pour the mixture into the muffin tray or cases. Combine the flour, bran, baking powder, baking soda and salt and blend into the banana mixture. Stir in as many walnuts as you desire and pour the mixture into the muffin tray or cases. Bake for 20-25 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Cool in the tray for five minutes then place on a wire rack to cool completely. Bake for 20-25 minutes or until a toothpick inserted into the centre of the muffin comes out clean. Cool in the tray for five minutes then place on a wire rack to cool completely.
Roast parsnips recipe
Maple-roast parsnips Nigella's easy roast parsnips with a generous glug of maple syrup. A wonderful Christmas dinner accompaniment. 1kg/2¼lb parsnips125ml/4fl oz vegetable oil80ml/3½fl oz maple syrup 1kg/2¼lb parsnips 125ml/4fl oz vegetable oil 80ml/3½fl oz maple syrup Method Preheat the oven to 200C/180C Fan/Gas 6.Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise. Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Pour the maple syrup over the parsnips and roast for 35 minutes, or until they are tender and golden-brown. To serve place on a clean serving dish. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise. Place the parsnips into a roasting tin. Peel the parsnips and then halve them crosswise, then halve or quarter each piece lengthwise. Place the parsnips into a roasting tin. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Pour the maple syrup over the parsnips and roast for 35 minutes, or until they are tender and golden-brown. To serve place on a clean serving dish. Pour the oil over the parsnips and mix them well so that the oil covers all of the pieces. Pour the maple syrup over the parsnips and roast for 35 minutes, or until they are tender and golden-brown. To serve place on a clean serving dish.
Roast asparagus recipe
 Make the most of tender, in-season asparagus spears by pairing them with garlic, thyme, hazelnuts and Parmesan. Each serving provides 200 kcals, 9g protein, 3g carbohydrates (of which 2g sugars) 16g fat (of which 4g saturates), 3g fibre and 0.3g salt. 400g/14oz asparagus spears, trimmed1 large garlic clove, thinly sliced2–3 tsp non-pareil capers, drained1 sprig thyme, leaves picked40g/1½oz blanched hazelnuts, roughly chopped2 tbsp fruity olive oil½ lemon, juice only, to taste50g/1¾oz Parmesan shavings1 tbsp roughly chopped flatleaf parsleysalt and freshly ground black pepper 400g/14oz asparagus spears, trimmed 1 large garlic clove, thinly sliced 2–3 tsp non-pareil capers, drained 1 sprig thyme, leaves picked 40g/1½oz blanched hazelnuts, roughly chopped 2 tbsp fruity olive oil ½ lemon, juice only, to taste 50g/1¾oz Parmesan shavings 1 tbsp roughly chopped flatleaf parsley salt and freshly ground black pepper Method Preheat the oven to 180C/160C Fan/Gas 4.Arrange the asparagus on a baking tray in a single layer. Scatter the sliced garlic and capers around the asparagus, add the thyme leaves and chopped hazelnuts and season well with salt and freshly ground black pepper. Drizzle over the olive oil and shake the tin to coat the asparagus spears in oil. Roast the asparagus in the hot oven for 8–10 minutes – depending on the thickness of the spears – until tender.Squeeze over the lemon juice, scatter with Parmesan shavings and roughly chopped parsley and serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Arrange the asparagus on a baking tray in a single layer. Scatter the sliced garlic and capers around the asparagus, add the thyme leaves and chopped hazelnuts and season well with salt and freshly ground black pepper. Drizzle over the olive oil and shake the tin to coat the asparagus spears in oil. Roast the asparagus in the hot oven for 8–10 minutes – depending on the thickness of the spears – until tender. Arrange the asparagus on a baking tray in a single layer. Scatter the sliced garlic and capers around the asparagus, add the thyme leaves and chopped hazelnuts and season well with salt and freshly ground black pepper. Drizzle over the olive oil and shake the tin to coat the asparagus spears in oil. Roast the asparagus in the hot oven for 8–10 minutes – depending on the thickness of the spears – until tender. Squeeze over the lemon juice, scatter with Parmesan shavings and roughly chopped parsley and serve. Squeeze over the lemon juice, scatter with Parmesan shavings and roughly chopped parsley and serve. Recipe tips Remember to trim off the woody ends of the asparagus but don’t throw them away – you can freeze them and use them to make stock or soup.
Beetroot salad recipe recipe
 This raw beetroot salad is simple to put together and offers a fabulous variety of colour, textures and flavours. Beetroots are full of fibre, vitamins and minerals and although delicious when cooked they are also fantastic eaten raw. Each serving provides 402 kcal, 15.2g protein, 24.7g carbohydrate (of which 23.9g sugars), 25.1g fat (of which 6.3g saturates), 8.6g fibre and 0.58g salt. 2 medium beetroots (approx. 250g/9oz), peeled and grated1 unwaxed lemon, juice and zest1 heaped tsp Dijon mustard 1 tbsp rapeseed or olive oil 15g/½oz fresh dill 2 small oranges, skin and pith removed, sliced into thin 0.5–1cm circles then quartered40g/½oz skin-on almonds, roughly chopped 40g½oz watercress 125g/4½oz ricottasalt and freshly ground black pepper 2 medium beetroots (approx. 250g/9oz), peeled and grated 1 unwaxed lemon, juice and zest 1 heaped tsp Dijon mustard 1 tbsp rapeseed or olive oil 15g/½oz fresh dill 2 small oranges, skin and pith removed, sliced into thin 0.5–1cm circles then quartered 40g/½oz skin-on almonds, roughly chopped 40g½oz watercress 125g/4½oz ricotta salt and freshly ground black pepper Method Place the grated beetroot in a large bowl and add in the lemon zest, juice, Dijon mustard, oil and dill, season with salt and pepper and stir well. Stir half of the orange pieces, half of the chopped almonds and all the watercress though the grated beetroot and divide between your serving plates. Use two teaspoons to dot on the ricotta, then sprinkle over the remaining almonds and orange. Place the grated beetroot in a large bowl and add in the lemon zest, juice, Dijon mustard, oil and dill, season with salt and pepper and stir well. Place the grated beetroot in a large bowl and add in the lemon zest, juice, Dijon mustard, oil and dill, season with salt and pepper and stir well. Stir half of the orange pieces, half of the chopped almonds and all the watercress though the grated beetroot and divide between your serving plates. Stir half of the orange pieces, half of the chopped almonds and all the watercress though the grated beetroot and divide between your serving plates. Use two teaspoons to dot on the ricotta, then sprinkle over the remaining almonds and orange. Use two teaspoons to dot on the ricotta, then sprinkle over the remaining almonds and orange. Recipe tips Beetroots can easily stain hands and chopping boards so when preparing them I tend to wear kitchen safe gloves and grate them onto a large plate rather than a chopping board.
Broccoli soup recipe
 This simple broccoli soup recipe is on the table in under 30 minutes. Serve with plenty of buttered toast. 1 tbsp olive oil1 garlic clove, chopped250ml/8¾fl oz chicken or vegetable stock (more if necessary)200g/7oz broccoli florets and stems, choppedsalt and freshly ground black pepperdrizzle cream, to serve 1 tbsp olive oil 1 garlic clove, chopped 250ml/8¾fl oz chicken or vegetable stock (more if necessary) 200g/7oz broccoli florets and stems, chopped salt and freshly ground black pepper drizzle cream, to serve Method Heat the oil in a saucepan and fry the garlic for 1-2 minutes.Pour the chicken or vegetable stock into the pan and add the broccoli florets. Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender.Season with salt and pepper, then transfer to a liquidizer. Blend until smooth.Ladle the soup into serving bowls and drizzle with cream to serve. Heat the oil in a saucepan and fry the garlic for 1-2 minutes. Heat the oil in a saucepan and fry the garlic for 1-2 minutes. Pour the chicken or vegetable stock into the pan and add the broccoli florets. Pour the chicken or vegetable stock into the pan and add the broccoli florets. Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender. Bring to the boil and reduce the heat and simmer gently for 10-12 minutes, until the broccoli is tender. Season with salt and pepper, then transfer to a liquidizer. Blend until smooth. Season with salt and pepper, then transfer to a liquidizer. Blend until smooth. Ladle the soup into serving bowls and drizzle with cream to serve. Ladle the soup into serving bowls and drizzle with cream to serve.
Nori noodle salad recipe
 It’s important all the vegetables are sliced very thinly for this delicate noodle salad, but then it's incredibly simple to make. If you can’t get hold of daikon (Japanese white radishes) just use the more common British radishes. 125g/4½oz soba noodles1 sheet nori, finely shredded2 small daikon (or 5 small red radishes), thinly sliced2 spring onions, thinly sliced on the diagonal1 small red pepper, deseeded and thinly sliced 1 large carrot, peeled and coarsely grated 1 celery stick, thinly sliced1 tbsp chopped flatleaf parsley 125g/4½oz soba noodles 1 sheet nori, finely shredded 2 small daikon (or 5 small red radishes), thinly sliced 2 spring onions, thinly sliced on the diagonal 1 small red pepper, deseeded and thinly sliced 1 large carrot, peeled and coarsely grated 1 celery stick, thinly sliced 1 tbsp chopped flatleaf parsley 2 tbsp pickled ginger, finely chopped4 tbsp rice wine vinegar2 tbsp soy sauce2 tbsp olive oilsalt and freshly ground black pepper 2 tbsp pickled ginger, finely chopped 4 tbsp rice wine vinegar 2 tbsp soy sauce 2 tbsp olive oil salt and freshly ground black pepper Method Cook the noodles according to the packet instructions. Drain and refresh in cold water. Drain again and set aside to cool.Measure all the dressing ingredients into a small bowl or jug and mix together to combine.Place the cold noodles, all the vegetables and the parsley in a bowl. Season with salt and pepper then pour the dressing over, toss to coat and serve. Cook the noodles according to the packet instructions. Drain and refresh in cold water. Drain again and set aside to cool. Cook the noodles according to the packet instructions. Drain and refresh in cold water. Drain again and set aside to cool. Measure all the dressing ingredients into a small bowl or jug and mix together to combine. Measure all the dressing ingredients into a small bowl or jug and mix together to combine. Place the cold noodles, all the vegetables and the parsley in a bowl. Season with salt and pepper then pour the dressing over, toss to coat and serve. Place the cold noodles, all the vegetables and the parsley in a bowl. Season with salt and pepper then pour the dressing over, toss to coat and serve. Recipe tips If you can’t get soba noodles, try bean thread noodles or rice noodles instead. Nori is the Japanese word for seaweed, and it can be bought in flat sheets in most large supermarkets. This recipe can easily be gluten free, just check the label on the soba noodles – many contain wheat, but some don't – and swap the soy sauce for tamari. Can be made up to 4 hours ahead and dressed to serve.
Apple rings with tahini spread recipe
Apple rings with ginger, lemon and black pepper tahini spread This quick, healthy and energising snack can be made in seconds for when you need to grab and go. This snack provides 306 kcal, 7.5g protein, 19g carbohydrate (of which 19g sugars), 22g fat (of which 3g saturates), 7g fibre and 0.5g salt per portion. 5 tbsp tahini2 tsp finely grated ginger2 tsp honey½ tsp freshly ground black pepperpinch salt2 apples, peeled, cored, sliced into rounds 5 tbsp tahini 2 tsp finely grated ginger 2 tsp honey ½ tsp freshly ground black pepper pinch salt 2 apples, peeled, cored, sliced into rounds Method Mix all of the ingredients except the apple slices together in a small bowl until well combined.Spread the mixture over the apple slices and serve. Mix all of the ingredients except the apple slices together in a small bowl until well combined. Mix all of the ingredients except the apple slices together in a small bowl until well combined. Spread the mixture over the apple slices and serve. Spread the mixture over the apple slices and serve. Recipe tips When you mix the tahini spread it becomes quite thick, perfect for a transportable snack. If you want to serve this as a starter do not mix the tahini spread as it will look prettier and you can use it as a dip. If you are prepping the apples in advance squeeze lemon juice over them so they don't go brown.