ademchaoua/GeneralTextCorpus huggingface dataset:
Sticky aubergine with soy dressing recipe
 4 baby aubergines, halved2 tbsp honey1 tbsp olive oil1 garlic clove, crushed2 tbsp soy saucepinch dried chilli flakes 1 tsp chopped fresh coriander salt and freshly ground black pepper 4 baby aubergines, halved 2 tbsp honey 1 tbsp olive oil 1 garlic clove, crushed 2 tbsp soy sauce pinch dried chilli flakes 1 tsp chopped fresh coriander salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.Place the aubergine halves, oil, honey, soy sauce and chilli flakes into a bowl and toss together.Place into a medium ovenproof frying pan over a high heat and stir fry for three minutes then transfer to the oven to roast for five minutes.Remove from the oven and place onto a warm plate. Sprinkle over the chopped coriander and serve immediately, seasoned with salt and freshly ground black pepper. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the aubergine halves, oil, honey, soy sauce and chilli flakes into a bowl and toss together. Place the aubergine halves, oil, honey, soy sauce and chilli flakes into a bowl and toss together. Place into a medium ovenproof frying pan over a high heat and stir fry for three minutes then transfer to the oven to roast for five minutes. Place into a medium ovenproof frying pan over a high heat and stir fry for three minutes then transfer to the oven to roast for five minutes. Remove from the oven and place onto a warm plate. Sprinkle over the chopped coriander and serve immediately, seasoned with salt and freshly ground black pepper. Remove from the oven and place onto a warm plate. Sprinkle over the chopped coriander and serve immediately, seasoned with salt and freshly ground black pepper.
Roasted wedges of butternut squash with curried butter and chives recipe
 1 butternut squash, cut into wedges, skin left on2 tbsp olive oil 1 butternut squash, cut into wedges, skin left on 2 tbsp olive oil 1 tsp curry powder30g/1oz butter½ lemon, juice only2 tbsp double cream1 tbsp chopped fresh chives, to serve 1 tsp curry powder 30g/1oz butter ½ lemon, juice only 2 tbsp double cream 1 tbsp chopped fresh chives, to serve Method Preheat the oven to 200C/400F/Gas 6.For the roasted butternut squash, drizzle the butternut squash wedges with olive oil. Heat a griddle pan and chargrill the squash for 4-5 minutes, turning occasionally. Place the squash pieces onto a baking sheet, then transfer to the oven and roast for 6-8 minutes.Meanwhile, for the curried butter, place the curry powder, butter, lemon juice and cream into a small saucepan and heat gently, stirring frequently, until the butter has melted and the sauce is well combined.Drizzle the curried butter mixture over the baked butternut squash wedges, then return to the oven and bake for another five minutes, or until tender and lightly browned.To serve, place the butternut squash wedges onto serving plates and sprinkle with the chives. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the roasted butternut squash, drizzle the butternut squash wedges with olive oil. Heat a griddle pan and chargrill the squash for 4-5 minutes, turning occasionally. Place the squash pieces onto a baking sheet, then transfer to the oven and roast for 6-8 minutes. For the roasted butternut squash, drizzle the butternut squash wedges with olive oil. Heat a griddle pan and chargrill the squash for 4-5 minutes, turning occasionally. Place the squash pieces onto a baking sheet, then transfer to the oven and roast for 6-8 minutes. Meanwhile, for the curried butter, place the curry powder, butter, lemon juice and cream into a small saucepan and heat gently, stirring frequently, until the butter has melted and the sauce is well combined. Meanwhile, for the curried butter, place the curry powder, butter, lemon juice and cream into a small saucepan and heat gently, stirring frequently, until the butter has melted and the sauce is well combined. Drizzle the curried butter mixture over the baked butternut squash wedges, then return to the oven and bake for another five minutes, or until tender and lightly browned. Drizzle the curried butter mixture over the baked butternut squash wedges, then return to the oven and bake for another five minutes, or until tender and lightly browned. To serve, place the butternut squash wedges onto serving plates and sprinkle with the chives. To serve, place the butternut squash wedges onto serving plates and sprinkle with the chives.
Monkfish wrapped in prosciutto recipe
 200g/7oz monkfish, trimmed3 slices prosciuttofreshly ground black pepper1 tbsp olive oil 200g/7oz monkfish, trimmed 3 slices prosciutto freshly ground black pepper 1 tbsp olive oil 2 tbsp olive oil3 spring onions, chopped1 garlic clove, crushed140g/5oz cherry tomatoes, halved3 fresh basil leaves, chopped 2 tbsp olive oil 3 spring onions, chopped 1 garlic clove, crushed 140g/5oz cherry tomatoes, halved 3 fresh basil leaves, chopped 200g/7oz spinach1 tbsp olive oil 200g/7oz spinach 1 tbsp olive oil Method Preheat the oven to 220C/425F/Gas 7.Wrap the monkfish in the prosciutto and season with freshly ground black pepper.Heat the oil in an ovenproof frying pan and fry the monkfish for 2-3 minutes, until it is browned on both sides. Transfer into the oven for eight minutes or until completely cooked through. Remove from the oven and allow to rest for five minutes.For the sauce, heat the oil in a heavy-bottomed frying pan and fry the spring onion and garlic for one minute. Add the tomatoes and basil leaves to the pan and stir well. For the spinach, heat the oil in a separate pan and add the spinach for two minutes, stirring until wilted down.To serve, place the monkfish onto a plate and place alongside the spinach. Top with the tomato sauce. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Wrap the monkfish in the prosciutto and season with freshly ground black pepper. Wrap the monkfish in the prosciutto and season with freshly ground black pepper. Heat the oil in an ovenproof frying pan and fry the monkfish for 2-3 minutes, until it is browned on both sides. Heat the oil in an ovenproof frying pan and fry the monkfish for 2-3 minutes, until it is browned on both sides. Transfer into the oven for eight minutes or until completely cooked through. Remove from the oven and allow to rest for five minutes. Transfer into the oven for eight minutes or until completely cooked through. Remove from the oven and allow to rest for five minutes. For the sauce, heat the oil in a heavy-bottomed frying pan and fry the spring onion and garlic for one minute. Add the tomatoes and basil leaves to the pan and stir well. For the sauce, heat the oil in a heavy-bottomed frying pan and fry the spring onion and garlic for one minute. Add the tomatoes and basil leaves to the pan and stir well. For the spinach, heat the oil in a separate pan and add the spinach for two minutes, stirring until wilted down. For the spinach, heat the oil in a separate pan and add the spinach for two minutes, stirring until wilted down. To serve, place the monkfish onto a plate and place alongside the spinach. Top with the tomato sauce. To serve, place the monkfish onto a plate and place alongside the spinach. Top with the tomato sauce.
Blueberry sponge cake recipe
 25g/1oz unsalted butter100g/3½oz blueberries 25g/1oz unsalted butter 100g/3½oz blueberries 115g/4oz unsalted butter 115g/4oz caster sugar115g/4oz self-raising flour3 free-range eggs30ml/1fl oz double cream, to serve 115g/4oz unsalted butter 115g/4oz caster sugar 115g/4oz self-raising flour 3 free-range eggs 30ml/1fl oz double cream, to serve Method Preheat the oven to 200C/400F/Gas 6.To make the blueberry sauce, melt the butter in a small ovenproof frying pan over a medium heat. Add the blueberries and cook for 2-3 minutes.Meanwhile, place the butter and sugar into a food processor and blend together. Add the flour and eggs and continue blending to form a sticky batter.Add the mixture to the pan containing the blueberries to cover the blueberries, then place the pan into the oven for 15 minutes.To serve, turn out the pudding onto a warm plate and drizzle over the cream. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. To make the blueberry sauce, melt the butter in a small ovenproof frying pan over a medium heat. Add the blueberries and cook for 2-3 minutes. To make the blueberry sauce, melt the butter in a small ovenproof frying pan over a medium heat. Add the blueberries and cook for 2-3 minutes. Meanwhile, place the butter and sugar into a food processor and blend together. Meanwhile, place the butter and sugar into a food processor and blend together. Add the flour and eggs and continue blending to form a sticky batter. Add the flour and eggs and continue blending to form a sticky batter. Add the mixture to the pan containing the blueberries to cover the blueberries, then place the pan into the oven for 15 minutes. Add the mixture to the pan containing the blueberries to cover the blueberries, then place the pan into the oven for 15 minutes. To serve, turn out the pudding onto a warm plate and drizzle over the cream. To serve, turn out the pudding onto a warm plate and drizzle over the cream.
Easy scones recipe
 James Martin’s homemade easy scones take less than 15 minutes to bake in the oven. Just add clotted cream and fresh berries. 225g/8oz self-raising flour1 tsp baking powderpinch salt25g/1oz caster sugar50g/2oz unsalted butter, slightly softened150ml/¼ pint milk1 egg, beaten, or plain flour, for brushing or dusting 225g/8oz self-raising flour 1 tsp baking powder pinch salt 25g/1oz caster sugar 50g/2oz unsalted butter, slightly softened 150ml/¼ pint milk 1 egg, beaten, or plain flour, for brushing or dusting Method Pre-heat the oven to 220C/425F/Gas 7.Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumb consistency. Add the milk, a little at a time, working to a smooth dough. This is now best left to rest for 5-15 minutes before rolling.Roll out the dough on a lightly floured work surface until 2cm/¾in thick. Using a 5cm/2in pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising.Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish.Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Allow to cool slightly, and serve while still warm. Pre-heat the oven to 220C/425F/Gas 7. Pre-heat the oven to 220C/425F/Gas 7. Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumb consistency. Sift together the flour, baking powder and salt into a bowl. Stir in the sugar, add the butter and rub quickly into the flour, creating a fine breadcrumb consistency. Add the milk, a little at a time, working to a smooth dough. Add the milk, a little at a time, working to a smooth dough. This is now best left to rest for 5-15 minutes before rolling. This is now best left to rest for 5-15 minutes before rolling. Roll out the dough on a lightly floured work surface until 2cm/¾in thick. Using a 5cm/2in pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising. Roll out the dough on a lightly floured work surface until 2cm/¾in thick. Using a 5cm/2in pastry cutter, cut the dough, using one sharp tap and not twisting the dough as you cut. Twisting the scone mix will result in an uneven rising. Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish. Once cut, the scones can be either brushed with the beaten egg for a shiny glaze, or dusted with the flour for a matt finish. Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Allow to cool slightly, and serve while still warm. Place the scones on a greased baking tray and bake in the pre-heated oven for 10-12 minutes until golden-brown. Allow to cool slightly, and serve while still warm.
Sweet potato and coconut soup recipe
 Add a creamy zingy flavour to a simple sweet potato soup. 1 tbsp groundnut oil1 onion, peeled and finely chopped1 garlic clove, crushed1.25cm/½in piece fresh ginger, peeled675g/1½lb sweet potatoes, peeled and diced1 tbsp chopped lemongrass 570ml/1 pint vegetable stock1 x 400ml tin coconut milksalt and freshly ground black pepper2 limes, zest and juice 1 tbsp groundnut oil 1 onion, peeled and finely chopped 1 garlic clove, crushed 1.25cm/½in piece fresh ginger, peeled 675g/1½lb sweet potatoes, peeled and diced 1 tbsp chopped lemongrass 570ml/1 pint vegetable stock 1 x 400ml tin coconut milk salt and freshly ground black pepper 2 limes, zest and juice Method Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes and lemongrass and cook for a further 3 minutes.Add the stock and bring to the boil. Reduce the heat and simmer for 20 minutes until the vegetables are tender. Cool the soup slightly, then liquidise with the coconut milk and process until smooth. Season with salt and pepper. Heat through without allowing the soup to boil, and add the lime juice. Ladle the soup into bowls and garnish with the lime zest. Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes and lemongrass and cook for a further 3 minutes. Heat the oil in a large saucepan and gently fry the onion, garlic and ginger for about 5 minutes until tender. Add the sweet potatoes and lemongrass and cook for a further 3 minutes. Add the stock and bring to the boil. Reduce the heat and simmer for 20 minutes until the vegetables are tender. Add the stock and bring to the boil. Reduce the heat and simmer for 20 minutes until the vegetables are tender. Cool the soup slightly, then liquidise with the coconut milk and process until smooth. Season with salt and pepper. Heat through without allowing the soup to boil, and add the lime juice. Ladle the soup into bowls and garnish with the lime zest. Cool the soup slightly, then liquidise with the coconut milk and process until smooth. Season with salt and pepper. Heat through without allowing the soup to boil, and add the lime juice. Ladle the soup into bowls and garnish with the lime zest.
Chestnut and red wine pâté recipe
 1 tbsp olive or groundnut oil1 small onion, finely chopped1 clove of garlic, crushedpinch dried thyme150ml/¼pt red wine150ml/¼pt vegetable stock100g/4oz chopped chestnuts (cooked weight)100g/4oz chestnut purée75g/3oz wholemeal breadcrumbs1 tbsp brandy10-15ml/2-3 tsp soy saucesalt and freshly ground black pepper 1 tbsp olive or groundnut oil 1 small onion, finely chopped 1 clove of garlic, crushed pinch dried thyme 150ml/¼pt red wine 150ml/¼pt vegetable stock 100g/4oz chopped chestnuts (cooked weight) 100g/4oz chestnut purée 75g/3oz wholemeal breadcrumbs 1 tbsp brandy 10-15ml/2-3 tsp soy sauce salt and freshly ground black pepper fresh herbs, crackers and a fresh green salad fresh herbs, crackers and a fresh green salad Method Heat the oil in a saucepan, gently cook the onion and garlic with the dried thyme until soft.Add the red wine and vegetable stock and bring to the boil. Remove from the heat and stir in the chopped chestnuts, chestnut purée, breadcrumbs, brandy and soy sauce. Season with salt and pepper to taste.Cook over a gentle heat until thickened. Spoon the pate into individual ramekins, smooth the surface and then chill in the refrigerator until required. Serve garnished with fresh herbs, with crackers and crisp green salad leaves. Heat the oil in a saucepan, gently cook the onion and garlic with the dried thyme until soft. Heat the oil in a saucepan, gently cook the onion and garlic with the dried thyme until soft. Add the red wine and vegetable stock and bring to the boil. Add the red wine and vegetable stock and bring to the boil. Remove from the heat and stir in the chopped chestnuts, chestnut purée, breadcrumbs, brandy and soy sauce. Season with salt and pepper to taste. Remove from the heat and stir in the chopped chestnuts, chestnut purée, breadcrumbs, brandy and soy sauce. Season with salt and pepper to taste. Cook over a gentle heat until thickened. Spoon the pate into individual ramekins, smooth the surface and then chill in the refrigerator until required. Cook over a gentle heat until thickened. Spoon the pate into individual ramekins, smooth the surface and then chill in the refrigerator until required. Serve garnished with fresh herbs, with crackers and crisp green salad leaves. Serve garnished with fresh herbs, with crackers and crisp green salad leaves.
Seared sesame spiced beef with sweet pepper, courgette and noodles recipe
 150g/5½oz beef rump, cut into strips3 tbsp soy sauce1 tbsp sesame seeds1 tbsp sesame oil½ tsp dried chilli flakes 150g/5½oz beef rump, cut into strips 3 tbsp soy sauce 1 tbsp sesame seeds 1 tbsp sesame oil ½ tsp dried chilli flakes 1 tbsp olive oil½ red pepper, sliced1 courgette, sliced thinly1 tbsp soy sauce1 tbsp sesame oil150g/5½oz egg noodles, cooked3 tbsp chopped fresh coriander leaves1 lime, halved, for garnish 1 tbsp olive oil ½ red pepper, sliced 1 courgette, sliced thinly 1 tbsp soy sauce 1 tbsp sesame oil 150g/5½oz egg noodles, cooked 3 tbsp chopped fresh coriander leaves 1 lime, halved, for garnish Method For the beef, mix the beef together with the soy sauce, sesame seeds, sesame oil and chilli flakes in a bowl and leave to marinate for ten minutes.Heat a griddle pan until hot, add the beef and griddle for 2-3 minutes.For the noodles, heat the olive oil in a pan, add the red pepper and courgette and stir fry for 2-3 minutes.Add the soy sauce, sesame oil and cooked noodles and stir together. Add the coriander and stir.To serve, place the noodles onto a serving plate, top with the beef and garnish with lime halves. For the beef, mix the beef together with the soy sauce, sesame seeds, sesame oil and chilli flakes in a bowl and leave to marinate for ten minutes. For the beef, mix the beef together with the soy sauce, sesame seeds, sesame oil and chilli flakes in a bowl and leave to marinate for ten minutes. Heat a griddle pan until hot, add the beef and griddle for 2-3 minutes. Heat a griddle pan until hot, add the beef and griddle for 2-3 minutes. For the noodles, heat the olive oil in a pan, add the red pepper and courgette and stir fry for 2-3 minutes. For the noodles, heat the olive oil in a pan, add the red pepper and courgette and stir fry for 2-3 minutes. Add the soy sauce, sesame oil and cooked noodles and stir together. Add the coriander and stir. Add the soy sauce, sesame oil and cooked noodles and stir together. Add the coriander and stir. To serve, place the noodles onto a serving plate, top with the beef and garnish with lime halves. To serve, place the noodles onto a serving plate, top with the beef and garnish with lime halves.
Store cupboard spaghetti puttanesca recipe
 This classic pasta recipe is a great storecupboard standby. 1 x 400g/14oz can chopped tomatoes6 canned fillets of anchovies in olive oil150g/5oz pitted black olives1 tbsp salted capers2 garlic cloves, chopped5 tbsp Italian olive oilfresh parsley, choppedsalt and freshly ground black pepper400g/14oz spaghetti 1 x 400g/14oz can chopped tomatoes 6 canned fillets of anchovies in olive oil 150g/5oz pitted black olives 1 tbsp salted capers 2 garlic cloves, chopped 5 tbsp Italian olive oil fresh parsley, chopped salt and freshly ground black pepper 400g/14oz spaghetti Method In a pan, fry the garlic in the olive oil and just before they get golden add the anchovies, capers and olives. Stir in the tomatoes, add the salt, freshly ground black pepper and a sprinkling of parsley.Meanwhile, cook the spaghetti in plenty of boiling water, according to packet instructions. Drain the pasta, add it to the sauce and mix until well combined. In a pan, fry the garlic in the olive oil and just before they get golden add the anchovies, capers and olives. In a pan, fry the garlic in the olive oil and just before they get golden add the anchovies, capers and olives. Stir in the tomatoes, add the salt, freshly ground black pepper and a sprinkling of parsley. Stir in the tomatoes, add the salt, freshly ground black pepper and a sprinkling of parsley. Meanwhile, cook the spaghetti in plenty of boiling water, according to packet instructions. Drain the pasta, add it to the sauce and mix until well combined. Meanwhile, cook the spaghetti in plenty of boiling water, according to packet instructions. Drain the pasta, add it to the sauce and mix until well combined. Recipe tips You can also serve the puttanesca sauce on top of grilled fish.
Balsamic-glazed sesame salmon with spicy cherry tomatoes and spinach recipe
 A sweet and flavourful way to cook salmon with spicy tomato sauce. Serve with pasta, rice, or even crusty bread. 175g/6oz salmon filletsea salt and freshly ground black pepper1 tsp olive oil1 tbsp balsamic vinegar1 tsp honey1-2 sesame seeds 175g/6oz salmon fillet sea salt and freshly ground black pepper 1 tsp olive oil 1 tbsp balsamic vinegar 1 tsp honey 1-2 sesame seeds 1 tbsp olive oillarge handful of spinach½ 400g/14oz can cherry tomatoes½ tsp dried chilli flakes 1 tbsp olive oil large handful of spinach ½ 400g/14oz can cherry tomatoes ½ tsp dried chilli flakes Method Preheat the grill to high.Season the salmon fillet with sea salt and freshly ground black pepper. Heat the oil in an frying pan add the salmon skin-side down and cook for 2minutes, then turn and cook for a further minute. Pour over the vinegar and continue to cook for 2 more minutes.Transfer the salmon to a grill pan lined with foil, skin side-down. Drizzle over the honey and sprinkle with the sesame seeds, then place under the grill and cook for 3-4 minutes, or until cooked through.Meanwhile, for the tomatoes, heat the oil in a large frying pan. Add the spinach and gently fry for two minutes. Add the tomatoes, chilli flakes and extra oil and allow to simmer and reduce for 2-3 minutes, until thickened. To serve, place the spinach onto a warm plate and top with the salmon. Pour over the pan juices. Preheat the grill to high. Preheat the grill to high. Season the salmon fillet with sea salt and freshly ground black pepper. Heat the oil in an frying pan add the salmon skin-side down and cook for 2minutes, then turn and cook for a further minute. Pour over the vinegar and continue to cook for 2 more minutes. Season the salmon fillet with sea salt and freshly ground black pepper. Heat the oil in an frying pan add the salmon skin-side down and cook for 2minutes, then turn and cook for a further minute. Pour over the vinegar and continue to cook for 2 more minutes. Transfer the salmon to a grill pan lined with foil, skin side-down. Drizzle over the honey and sprinkle with the sesame seeds, then place under the grill and cook for 3-4 minutes, or until cooked through. Transfer the salmon to a grill pan lined with foil, skin side-down. Drizzle over the honey and sprinkle with the sesame seeds, then place under the grill and cook for 3-4 minutes, or until cooked through. Meanwhile, for the tomatoes, heat the oil in a large frying pan. Add the spinach and gently fry for two minutes. Add the tomatoes, chilli flakes and extra oil and allow to simmer and reduce for 2-3 minutes, until thickened. To serve, place the spinach onto a warm plate and top with the salmon. Pour over the pan juices. Meanwhile, for the tomatoes, heat the oil in a large frying pan. Add the spinach and gently fry for two minutes. Add the tomatoes, chilli flakes and extra oil and allow to simmer and reduce for 2-3 minutes, until thickened. To serve, place the spinach onto a warm plate and top with the salmon. Pour over the pan juices.