ademchaoua/GeneralTextCorpus huggingface dataset:
Ricotta pesto recipe
 This is perfect as a dip served with cured meat, bread, hard boiled eggs and olives, or for tossing with pasta. 20g/¾oz pine nuts50g/1¾oz fresh basil leaves2 garlic cloves, roughly choppedpinch sea salt4 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese)2 tbsp freshly grated mature pecorino (or alternative vegetarian hard cheese)125ml/4fl oz light extra virgin olive oil275g/9½oz ricotta 20g/¾oz pine nuts 50g/1¾oz fresh basil leaves 2 garlic cloves, roughly chopped pinch sea salt 4 tbsp freshly grated Parmesan (or alternative vegetarian hard cheese) 2 tbsp freshly grated mature pecorino (or alternative vegetarian hard cheese) 125ml/4fl oz light extra virgin olive oil 275g/9½oz ricotta Method Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet. Bake for 3–4 minutes.Put the basil, garlic, salt and most of the toasted pine nuts, in a food processor or mortar and grind until a paste. Reserve some of the pine nuts for garnishing.Tip into a medium-sized bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the oil very gradually, beating continuously with the spoon. Mix in the ricotta and remaining pine nuts using a fork. Serve with pasta or as a dip. Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet. Bake for 3–4 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Spread the pine nuts on a baking sheet. Bake for 3–4 minutes. Put the basil, garlic, salt and most of the toasted pine nuts, in a food processor or mortar and grind until a paste. Reserve some of the pine nuts for garnishing. Put the basil, garlic, salt and most of the toasted pine nuts, in a food processor or mortar and grind until a paste. Reserve some of the pine nuts for garnishing. Tip into a medium-sized bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the oil very gradually, beating continuously with the spoon. Mix in the ricotta and remaining pine nuts using a fork. Tip into a medium-sized bowl and, using a wooden spoon, mix in the Parmesan and pecornio. Pour in the oil very gradually, beating continuously with the spoon. Mix in the ricotta and remaining pine nuts using a fork. Serve with pasta or as a dip. Serve with pasta or as a dip.
Pimm’s recipe
 The true taste of a British summer! Scale up the recipe for the perfect garden party sharer, and try using ginger ale instead of lemonade if you’d like a slightly less sweet drink. 2 handfuls ice240ml/8¾fl oz Pimm’s No.1 Cup600ml/20fl oz lemonade or ginger ale4 strawberries, slicedcucumber wheels, to garnishfresh mint sprigs, to garnish 2 handfuls ice 240ml/8¾fl oz Pimm’s No.1 Cup 600ml/20fl oz lemonade or ginger ale 4 strawberries, sliced cucumber wheels, to garnish fresh mint sprigs, to garnish Method Fill a jug or four highball glasses with ice, then pour over the Pimm’s.Top with the lemonade or ginger ale and stir carefully to combine.Garnish the Pimm’s with the sliced strawberries, cucumber wheels and mint sprigs. Fill a jug or four highball glasses with ice, then pour over the Pimm’s. Fill a jug or four highball glasses with ice, then pour over the Pimm’s. Top with the lemonade or ginger ale and stir carefully to combine. Top with the lemonade or ginger ale and stir carefully to combine. Garnish the Pimm’s with the sliced strawberries, cucumber wheels and mint sprigs. Garnish the Pimm’s with the sliced strawberries, cucumber wheels and mint sprigs.
White wine sangria recipe
 A perfect drink for summertime entertaining. You can vary the fruits and use other seasonal berries and stone fruits, such as peaches and plums. Softening the fruit in the sugar and cinnamon helps to impart some of the fruit flavour into the drink. 1 apricot, stone removed and chopped1 nectarine, stone removed and chopped1 orange, peeled and chopped3–4 strawberries, hulled and sliced1 tsp caster sugarpinch ground cinnamon325ml/11fl oz Spanish white wine, such as white Rioja 50ml/2fl oz triple sec150ml/5fl oz ginger aleice 1 apricot, stone removed and chopped 1 nectarine, stone removed and chopped 1 orange, peeled and chopped 3–4 strawberries, hulled and sliced 1 tsp caster sugar pinch ground cinnamon 325ml/11fl oz Spanish white wine, such as white Rioja 50ml/2fl oz triple sec 150ml/5fl oz ginger ale ice Method Place the fruit in a large bowl and sprinkle over the sugar and cinnamon. Mix well, cover and place in the fridge for around 1 hour. Tip the fruit into a large jug and pour in the wine and triple sec. Add the ginger ale and a large handful of ice. Stir gently to mingle the flavours then serve in ice-filled glasses. Place the fruit in a large bowl and sprinkle over the sugar and cinnamon. Mix well, cover and place in the fridge for around 1 hour. Place the fruit in a large bowl and sprinkle over the sugar and cinnamon. Mix well, cover and place in the fridge for around 1 hour. Tip the fruit into a large jug and pour in the wine and triple sec. Add the ginger ale and a large handful of ice. Stir gently to mingle the flavours then serve in ice-filled glasses. Tip the fruit into a large jug and pour in the wine and triple sec. Add the ginger ale and a large handful of ice. Stir gently to mingle the flavours then serve in ice-filled glasses. Recipe tips You can use lemonade instead of ginger ale for a sweeter finish.
Watermelon and feta salad recipe
 A refreshing combination of watermelon and feta with cucumber and mint, this salad brings the flavours of a Greek island to your summer barbecue or supper party. 1 red onion, thinly sliced2 tbsp red wine vinegar½ tbsp honey3 tbsp extra virgin olive oil½ watermelon (or 1 small watermelon), approx. 1.6kg/3lb 8oz1 cucumber, peeled½ bunch fresh mint, leaves roughly chopped200g/7oz feta, crumbledsea salt and freshly ground black pepper 1 red onion, thinly sliced 2 tbsp red wine vinegar ½ tbsp honey 3 tbsp extra virgin olive oil ½ watermelon (or 1 small watermelon), approx. 1.6kg/3lb 8oz 1 cucumber, peeled ½ bunch fresh mint, leaves roughly chopped 200g/7oz feta, crumbled sea salt and freshly ground black pepper Method Put the onion in a large mixing bowl, add the vinegar and leave for 10 minutes. Whisk in the honey and olive oil and season generously. Peel the watermelon and cut into 2–3cm/approx 1in pieces, discarding any obvious pips (it doesn’t matter if you miss a few). Cut the cucumber into slightly smaller pieces. Add them both to the bowl with the dressing, then add the mint and the feta. Mix everything together and serve straight away. Put the onion in a large mixing bowl, add the vinegar and leave for 10 minutes. Put the onion in a large mixing bowl, add the vinegar and leave for 10 minutes. Whisk in the honey and olive oil and season generously. Whisk in the honey and olive oil and season generously. Peel the watermelon and cut into 2–3cm/approx 1in pieces, discarding any obvious pips (it doesn’t matter if you miss a few). Cut the cucumber into slightly smaller pieces. Add them both to the bowl with the dressing, then add the mint and the feta. Mix everything together and serve straight away. Peel the watermelon and cut into 2–3cm/approx 1in pieces, discarding any obvious pips (it doesn’t matter if you miss a few). Cut the cucumber into slightly smaller pieces. Add them both to the bowl with the dressing, then add the mint and the feta. Mix everything together and serve straight away.
Smoky baba ganoush with red peppers recipe
 Cooking aubergine on the barbecue takes the smokiness off the scale! Serve topped with barbecue-cooked red peppers and toasted pittas for dipping. Each serving provides 341 kcal, 10g protein, 41g carbohydrate (of which 8.2g sugars), 13g fat (of which 2g saturates), 6.8g fibre and 0.81g salt. 2 red peppers2 aubergines4 garlic cloves, sliced1 lemon, juice only30g/1oz tahini 30ml/1fl oz olive oilhandful chopped fresh parsleysalt, to taste4 toasted pittas, to serve 2 red peppers 2 aubergines 4 garlic cloves, sliced 1 lemon, juice only 30g/1oz tahini 30ml/1fl oz olive oil handful chopped fresh parsley salt, to taste 4 toasted pittas, to serve Method Heat a barbecue to hot. Carefully place the peppers and aubergines on the hot barbecue and cook for 30 minutes, or until soft, blackened and the aubergine has collapsed.Remove from the barbecue and place the peppers in a bowl and cover with foil to leave them to steam while you prepare the aubergine.Slice the aubergine in half lengthways and scoop out the soft flesh. Put the aubergine flesh into a food processor with the garlic, lemon juice, tahini, all but a teaspoon of the olive oil and salt, to taste. Lightly blend together to form a textured paste. Tip the aubergine into a serving bowl.Peel and slice the peppers. Top the baba ganoush with the sliced peppers, and garnish with olive oil and chopped parsley. Serve with toasted pittas. Heat a barbecue to hot. Heat a barbecue to hot. Carefully place the peppers and aubergines on the hot barbecue and cook for 30 minutes, or until soft, blackened and the aubergine has collapsed. Carefully place the peppers and aubergines on the hot barbecue and cook for 30 minutes, or until soft, blackened and the aubergine has collapsed. Remove from the barbecue and place the peppers in a bowl and cover with foil to leave them to steam while you prepare the aubergine. Remove from the barbecue and place the peppers in a bowl and cover with foil to leave them to steam while you prepare the aubergine. Slice the aubergine in half lengthways and scoop out the soft flesh. Put the aubergine flesh into a food processor with the garlic, lemon juice, tahini, all but a teaspoon of the olive oil and salt, to taste. Lightly blend together to form a textured paste. Tip the aubergine into a serving bowl. Slice the aubergine in half lengthways and scoop out the soft flesh. Put the aubergine flesh into a food processor with the garlic, lemon juice, tahini, all but a teaspoon of the olive oil and salt, to taste. Lightly blend together to form a textured paste. Tip the aubergine into a serving bowl. Peel and slice the peppers. Top the baba ganoush with the sliced peppers, and garnish with olive oil and chopped parsley. Serve with toasted pittas. Peel and slice the peppers. Top the baba ganoush with the sliced peppers, and garnish with olive oil and chopped parsley. Serve with toasted pittas.
Healthy tandoori chicken kebabs recipe
 This easy and healthy recipe shows you how to whip up your own chicken kebabs in no time. For this recipe you will need 8 metal skewers. Each serving provides 413 kcal, 51g protein, 37g carbohydrate (of which 9g sugars), 4.5g fat (of which 1g saturates), 9g fibre and 1.1g salt. 4 skinless chicken breasts (600g/1lb 5oz total weight), cut into chunks200ml/7fl oz fat-free Greek-style yoghurt2 tbsp tandoori curry powder or medium curry powder1 tsp grated garlic1 tsp grated fresh root ginger1 lime, juice only4 tomatoes, quartered chopped cucumber, mint and red onion salad, to serve wholemeal chappatis or pitta bread, to serve 4 skinless chicken breasts (600g/1lb 5oz total weight), cut into chunks 200ml/7fl oz fat-free Greek-style yoghurt 2 tbsp tandoori curry powder or medium curry powder 1 tsp grated garlic 1 tsp grated fresh root ginger 1 lime, juice only 4 tomatoes, quartered chopped cucumber, mint and red onion salad, to serve wholemeal chappatis or pitta bread, to serve Method Preheat the grill to high. Put the chicken in a large bowl. Mix together the yoghurt, curry powder, garlic, ginger and lime juice. Season with salt and pepper, then spoon over the chicken and mix well.Thread the chicken and tomatoes alternately onto metal skewers and place under the grill for 6–8 minutes, turning once, halfway through cooking or until lightly charred at the edges and cooked through.Serve with the chopped cucumber, mint and red onion salad and pitta bread. Preheat the grill to high. Put the chicken in a large bowl. Preheat the grill to high. Put the chicken in a large bowl. Mix together the yoghurt, curry powder, garlic, ginger and lime juice. Season with salt and pepper, then spoon over the chicken and mix well. Mix together the yoghurt, curry powder, garlic, ginger and lime juice. Season with salt and pepper, then spoon over the chicken and mix well. Thread the chicken and tomatoes alternately onto metal skewers and place under the grill for 6–8 minutes, turning once, halfway through cooking or until lightly charred at the edges and cooked through. Thread the chicken and tomatoes alternately onto metal skewers and place under the grill for 6–8 minutes, turning once, halfway through cooking or until lightly charred at the edges and cooked through. Serve with the chopped cucumber, mint and red onion salad and pitta bread. Serve with the chopped cucumber, mint and red onion salad and pitta bread.
Griddled vegetables with feta and couscous recipe
 An easy veggie salad to serve at barbecues, or to batch cook for packed lunches. Each serving provides 597 kcal, 21.5g protein, 70g carbohydrate (of which 13g sugars), 24g fat (of which 9g saturates), 10g fibre and 1.3g salt. 2 red onions, thickly sliced 2 courgettes, thickly sliced1 aubergine, halved and thickly sliced1 red and 1 yellow pepper, thickly sliced 4 tbsp olive oilsalt and freshly ground black pepper 2 red onions, thickly sliced 2 courgettes, thickly sliced 1 aubergine, halved and thickly sliced 1 red and 1 yellow pepper, thickly sliced 4 tbsp olive oil salt and freshly ground black pepper 300g/10½oz couscous300ml/10fl oz hot vegetable stock 4 tbsp roughly chopped flatleaf parsley 4 tbsp roughly chopped coriander 1 tbsp balsamic vinegar200g/7oz feta, crumbled1 red chilli, deseeded and finely chopped 300g/10½oz couscous 300ml/10fl oz hot vegetable stock 4 tbsp roughly chopped flatleaf parsley 4 tbsp roughly chopped coriander 1 tbsp balsamic vinegar 200g/7oz feta, crumbled 1 red chilli, deseeded and finely chopped Method Heat a griddle pan over a high heat or prepare your barbecue until medium hot.Mix the onions, courgettes, aubergine and peppers in a bowl and drizzle with the oil. Season well with salt and pepper and mix well.Meanwhile, put the couscous in a large bowl. Pour in the stock, stir and cover with cling film. Soak for 12–15 minutes. Griddle or barbecue the vegetables in batches for 8–10 minutes, or until just tender.Fluff up the couscous with a fork, then add the herbs, vinegar and grilled vegetables. Stir well, then spoon onto a large platter. Sprinkle with the feta and chilli and serve. Heat a griddle pan over a high heat or prepare your barbecue until medium hot. Heat a griddle pan over a high heat or prepare your barbecue until medium hot. Mix the onions, courgettes, aubergine and peppers in a bowl and drizzle with the oil. Season well with salt and pepper and mix well. Mix the onions, courgettes, aubergine and peppers in a bowl and drizzle with the oil. Season well with salt and pepper and mix well. Meanwhile, put the couscous in a large bowl. Pour in the stock, stir and cover with cling film. Soak for 12–15 minutes. Meanwhile, put the couscous in a large bowl. Pour in the stock, stir and cover with cling film. Soak for 12–15 minutes. Griddle or barbecue the vegetables in batches for 8–10 minutes, or until just tender. Griddle or barbecue the vegetables in batches for 8–10 minutes, or until just tender. Fluff up the couscous with a fork, then add the herbs, vinegar and grilled vegetables. Stir well, then spoon onto a large platter. Sprinkle with the feta and chilli and serve. Fluff up the couscous with a fork, then add the herbs, vinegar and grilled vegetables. Stir well, then spoon onto a large platter. Sprinkle with the feta and chilli and serve.
Asparagus and pea filo tartlets recipe
 Crisp filo pastry quiches are easier than blind baking. These are filled with springtime ingredients like asparagus, peas, tomatoes and cream cheese. An ideal snack or simple starter. 1 pack filo pastry2 tbsp butter, melted, plus extra for greasing2 spring onions, chopped6 cherry tomatoes, halved100g/3½oz frozen peas6 large free-range eggs2 tsp mixed herbs½ tsp paprika1 lemon, zest only2 tbsp cream cheese125g/4½oz asparagus, roughly chopped 1 pack filo pastry 2 tbsp butter, melted, plus extra for greasing 2 spring onions, chopped 6 cherry tomatoes, halved 100g/3½oz frozen peas 6 large free-range eggs 2 tsp mixed herbs ½ tsp paprika 1 lemon, zest only 2 tbsp cream cheese 125g/4½oz asparagus, roughly chopped Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 12-hole muffin tin. Slice the filo pastry into roughly 10cm/4in squares. Brush each piece with melted butter then layer three pieces in each muffin tin space. Press down so you have a filo cup.Divide the spring onions, tomatoes and peas between the 12 filo cups. In a jug, whisk the eggs, herbs, paprika, zest and cream cheese until smooth, then pour over the vegetables. Top with the asparagus.Bake for 20 minutes until golden-brown and set. Serve warm or cold. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 12-hole muffin tin. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 12-hole muffin tin. Slice the filo pastry into roughly 10cm/4in squares. Brush each piece with melted butter then layer three pieces in each muffin tin space. Press down so you have a filo cup. Slice the filo pastry into roughly 10cm/4in squares. Brush each piece with melted butter then layer three pieces in each muffin tin space. Press down so you have a filo cup. Divide the spring onions, tomatoes and peas between the 12 filo cups. Divide the spring onions, tomatoes and peas between the 12 filo cups. In a jug, whisk the eggs, herbs, paprika, zest and cream cheese until smooth, then pour over the vegetables. Top with the asparagus. In a jug, whisk the eggs, herbs, paprika, zest and cream cheese until smooth, then pour over the vegetables. Top with the asparagus. Bake for 20 minutes until golden-brown and set. Serve warm or cold. Bake for 20 minutes until golden-brown and set. Serve warm or cold.
Cheese and pesto egg rolls recipe
 Cheese, pesto and egg, all rolled up in a tortilla wrap. This is such an easy recipe! Enjoy these warm for breakfast or a quick meal at any time of day, or pack them for a picnic or lunchbox. 4 small tortilla wraps 4 tbsp sun-dried tomato pesto (or green pesto)2 tbsp vegetable oil4 free-range eggs100g/3½oz mature cheddar or other cheese, grated 4 small tortilla wraps 4 tbsp sun-dried tomato pesto (or green pesto) 2 tbsp vegetable oil 4 free-range eggs 100g/3½oz mature cheddar or other cheese, grated Method Spread each tortilla wrap with 1 tablespoon of the pesto and set aside. Drizzle 1½ teaspoons of the oil into a small non-stick frying pan over a medium heat. Beat one egg, then pour it into the pan and scatter over a quarter of the cheese and cook for 1 minute. Put a tortilla, pesto side down, on top of the egg, press it down and cook for a minute or two. Remove from the pan and set aside while you repeat with the remaining eggs, cheese and tortillas.When cool enough to handle, roll up the tortillas, with the egg and cheese inside. Serve warm, or leave to cool to use for a packed lunch. Spread each tortilla wrap with 1 tablespoon of the pesto and set aside. Spread each tortilla wrap with 1 tablespoon of the pesto and set aside. Drizzle 1½ teaspoons of the oil into a small non-stick frying pan over a medium heat. Beat one egg, then pour it into the pan and scatter over a quarter of the cheese and cook for 1 minute. Put a tortilla, pesto side down, on top of the egg, press it down and cook for a minute or two. Drizzle 1½ teaspoons of the oil into a small non-stick frying pan over a medium heat. Beat one egg, then pour it into the pan and scatter over a quarter of the cheese and cook for 1 minute. Put a tortilla, pesto side down, on top of the egg, press it down and cook for a minute or two. Remove from the pan and set aside while you repeat with the remaining eggs, cheese and tortillas. Remove from the pan and set aside while you repeat with the remaining eggs, cheese and tortillas. When cool enough to handle, roll up the tortillas, with the egg and cheese inside. Serve warm, or leave to cool to use for a packed lunch. When cool enough to handle, roll up the tortillas, with the egg and cheese inside. Serve warm, or leave to cool to use for a packed lunch.
Vegan ‘tuna’ sandwich filler recipe
 Chickpeas are the base of this protein-packed sandwich filler. Add Tabasco and pickled jalapeños for a lunchtime kick. 1 nori sheet (alternatively you could use 1 tbsp nori sprinkles)400g tin chickpeas, drained and rinsed2 heaped tbsp vegan mayonnaise¼ red onion, very finely chopped20g/½oz cornichons, finely chopped2 tsp fresh lemon juice1 tbsp nutritional yeast½ tsp Dijon mustard1 tsp malt vinegar1 tsp capers5 slices (around 15g/½oz) pickled jalapeño chillies (optional)1 heaped tbsp chopped fresh dill (optional)5 shakes Tabasco (optional)sea salt and freshly ground black pepper 1 nori sheet (alternatively you could use 1 tbsp nori sprinkles) 400g tin chickpeas, drained and rinsed 2 heaped tbsp vegan mayonnaise ¼ red onion, very finely chopped 20g/½oz cornichons, finely chopped 2 tsp fresh lemon juice 1 tbsp nutritional yeast ½ tsp Dijon mustard 1 tsp malt vinegar 1 tsp capers 5 slices (around 15g/½oz) pickled jalapeño chillies (optional) 1 heaped tbsp chopped fresh dill (optional) 5 shakes Tabasco (optional) sea salt and freshly ground black pepper focaccia or ciabattavegan pesto fresh tomato focaccia or ciabatta vegan pesto fresh tomato Method Rip the nori up and place in a food processor. Pulse a few times until you have very small pieces, no bigger than 5mm/¼in.Tip the chickpeas into a large bowl and use a potato masher to break them up. Add the nori to the bowl along with the remaining ingredients. Season with salt and pepper to taste.Use as a focaccia or ciabatta sandwich filler along with pesto and tomato, if you like. Rip the nori up and place in a food processor. Pulse a few times until you have very small pieces, no bigger than 5mm/¼in. Rip the nori up and place in a food processor. Pulse a few times until you have very small pieces, no bigger than 5mm/¼in. Tip the chickpeas into a large bowl and use a potato masher to break them up. Add the nori to the bowl along with the remaining ingredients. Season with salt and pepper to taste. Tip the chickpeas into a large bowl and use a potato masher to break them up. Add the nori to the bowl along with the remaining ingredients. Season with salt and pepper to taste. Use as a focaccia or ciabatta sandwich filler along with pesto and tomato, if you like. Use as a focaccia or ciabatta sandwich filler along with pesto and tomato, if you like.