ademchaoua/GeneralTextCorpus huggingface dataset:
Christmas mince pies recipe
 These mince pies are special. The cinnamon and ground almonds give the pastry extra flavour and a beautiful texture. 225g/9oz plain flour 2 tsp ground cinnamon 140g/5oz chilled butter, cut into cubes 55g/2oz ground almonds 25g caster sugar 1 egg, yolk only 55g/2oz golden marzipan 170g/6oz vegetarian mincemeat 2 tbsp sherry caster sugar, for sprinklingcream, custard, or brandy butter, to serve 225g/9oz plain flour 2 tsp ground cinnamon 140g/5oz chilled butter, cut into cubes 55g/2oz ground almonds 25g caster sugar 1 egg, yolk only 55g/2oz golden marzipan 170g/6oz vegetarian mincemeat 2 tbsp sherry caster sugar, for sprinkling cream, custard, or brandy butter, to serve Method Put the flour in a blender with the cinnamon. Add the butter and blitz to form fine breadcrumbs. Add the almonds, sugar, egg yolk and 2-3 tbsp of cold water and blitz to form a soft dough. Knead the dough briefly on a floured surface, then wrap in cling film and chill for 30 minutes.Meanwhile, chop the marzipan into small pieces. Stir into the mincemeat, along with the sherry. Preheat the oven to 190C/170C Fan/Gas 5. Thinly roll out the pastry and cut out twelve 7.5cm/3in rounds. Place the rounds in a greased 12 hole tart tin. Divide the mincemeat between the pastry cases. Cut out 12 stars and place one on top of each tart. Bake for 20 minutes until the pastry is golden and cooked through. Transfer to a wire rack and sprinkle with caster sugar. Serve with cream, custard or brandy butter Put the flour in a blender with the cinnamon. Add the butter and blitz to form fine breadcrumbs. Add the almonds, sugar, egg yolk and 2-3 tbsp of cold water and blitz to form a soft dough. Knead the dough briefly on a floured surface, then wrap in cling film and chill for 30 minutes. Put the flour in a blender with the cinnamon. Add the butter and blitz to form fine breadcrumbs. Add the almonds, sugar, egg yolk and 2-3 tbsp of cold water and blitz to form a soft dough. Knead the dough briefly on a floured surface, then wrap in cling film and chill for 30 minutes. Meanwhile, chop the marzipan into small pieces. Stir into the mincemeat, along with the sherry. Meanwhile, chop the marzipan into small pieces. Stir into the mincemeat, along with the sherry. Preheat the oven to 190C/170C Fan/Gas 5. Thinly roll out the pastry and cut out twelve 7.5cm/3in rounds. Place the rounds in a greased 12 hole tart tin. Divide the mincemeat between the pastry cases. Preheat the oven to 190C/170C Fan/Gas 5. Thinly roll out the pastry and cut out twelve 7.5cm/3in rounds. Place the rounds in a greased 12 hole tart tin. Divide the mincemeat between the pastry cases. Cut out 12 stars and place one on top of each tart. Bake for 20 minutes until the pastry is golden and cooked through. Transfer to a wire rack and sprinkle with caster sugar. Serve with cream, custard or brandy butter Cut out 12 stars and place one on top of each tart. Bake for 20 minutes until the pastry is golden and cooked through. Transfer to a wire rack and sprinkle with caster sugar. Serve with cream, custard or brandy butter
Mary Berry's brandy butter recipe
 Use any left over brandy butter on muffins or as a sponge sandwich filling with added chopped stem ginger or delicious on crumpets. 110g/4oz unsalted butter, softened 85g/3oz light muscovado sugar 85g/3oz icing sugar, sieved 3 tbsp brandy or cognac 110g/4oz unsalted butter, softened 85g/3oz light muscovado sugar 85g/3oz icing sugar, sieved 3 tbsp brandy or cognac Method Put the butter in a bowl. Beat well with a wooden spoon till soft or for speed use an electric hand whisk (and if you use a food processor then there is no need to sieve the icing sugar). Beat in both the sugars till smooth, then add the brandy. If you are over generous with the brandy it will curdle so just beat in more sieved icing sugar and it will come smooth again. Serve with the Christmas pudding or even as a cheeky addition to a mince pie. Put the butter in a bowl. Beat well with a wooden spoon till soft or for speed use an electric hand whisk (and if you use a food processor then there is no need to sieve the icing sugar). Put the butter in a bowl. Beat well with a wooden spoon till soft or for speed use an electric hand whisk (and if you use a food processor then there is no need to sieve the icing sugar). Beat in both the sugars till smooth, then add the brandy. If you are over generous with the brandy it will curdle so just beat in more sieved icing sugar and it will come smooth again. Beat in both the sugars till smooth, then add the brandy. If you are over generous with the brandy it will curdle so just beat in more sieved icing sugar and it will come smooth again. Serve with the Christmas pudding or even as a cheeky addition to a mince pie. Serve with the Christmas pudding or even as a cheeky addition to a mince pie.
Raspberry and cherries jubilee trifle recipe
 A gorgeous mashup of the Victorian classic cherries jubilee and the beloved trifle - a seasonal glory. 10 boudoir (sponge) biscuits2 x 250g/9oz punnets of cherries, stoned5 tbsp cherry brandy or crème de cassis2 x 125g raspberries, washed4 meringue nests, crushed1 litre/1¾ pint ready-made custard400ml/13fl oz double cream, lightly whipped110g/4oz dark chocolate, grated55g/2oz toasted flaked almonds 10 boudoir (sponge) biscuits 2 x 250g/9oz punnets of cherries, stoned 5 tbsp cherry brandy or crème de cassis 2 x 125g raspberries, washed 4 meringue nests, crushed 1 litre/1¾ pint ready-made custard 400ml/13fl oz double cream, lightly whipped 110g/4oz dark chocolate, grated 55g/2oz toasted flaked almonds Method Choose a large glass bowl. Break the boudoir biscuits into pieces and sprinkle at the bottom of the bowl. Pile the cherries on top and spoon over the cherry brandy. Sprinkle the meringue nests on top of the cherries and sprinkle the raspberries on top of that. Pour the custard over the whole lot and chill for 10 minutes.Spoon the whipped cream on top of the custard and sprinkle generously with the chocolate and then the flaked almonds. Chill for a short period of time before serving, but don t leave it too long. Choose a large glass bowl. Break the boudoir biscuits into pieces and sprinkle at the bottom of the bowl. Pile the cherries on top and spoon over the cherry brandy. Sprinkle the meringue nests on top of the cherries and sprinkle the raspberries on top of that. Pour the custard over the whole lot and chill for 10 minutes. Choose a large glass bowl. Break the boudoir biscuits into pieces and sprinkle at the bottom of the bowl. Pile the cherries on top and spoon over the cherry brandy. Sprinkle the meringue nests on top of the cherries and sprinkle the raspberries on top of that. Pour the custard over the whole lot and chill for 10 minutes. Spoon the whipped cream on top of the custard and sprinkle generously with the chocolate and then the flaked almonds. Chill for a short period of time before serving, but don t leave it too long. Spoon the whipped cream on top of the custard and sprinkle generously with the chocolate and then the flaked almonds. Chill for a short period of time before serving, but don t leave it too long.
Nadiya's chia, yoghurt and granola trifle recipe
 Made with yoghurt, chia seeds, brioche, summer fruits and granola, this is a lighter version of the classic dessert. 500g/1lb 2oz Greek-style yoghurt100g/3½oz chia seeds5 tbsp honey1 tsp ground cinnamon 500g/1lb 2oz Greek-style yoghurt 100g/3½oz chia seeds 5 tbsp honey 1 tsp ground cinnamon 500g/1lb 2oz frozen summer fruits3 tbsp icing sugar1 orange, zest only 500g/1lb 2oz frozen summer fruits 3 tbsp icing sugar 1 orange, zest only 175g/6oz brioche, sliced175g/7oz granola 175g/6oz brioche, sliced 175g/7oz granola whipped cream, from a can whipped cream, from a can Method For the yoghurt layer, put the yoghurt into a bowl and stir in the chia seeds, honey and cinnamon. Set aside.Place the frozen fruit in a bowl. Add the icing sugar and orange zest and leave the fruit to defrost. Drain off the excess juice into a bowl for later.Place the defrosted fruit in the base of a trifle dish. Rip the brioche into pieces and mix with the granola. Spread in a layer on top of the fruit and drizzle some of the reserved fruit juice over this layer.Spoon on the reserved chia yoghurt and leave the trifle to sit in the fridge for 30 minutes. Before serving, squirt on some whipped cream straight from the can. For the yoghurt layer, put the yoghurt into a bowl and stir in the chia seeds, honey and cinnamon. Set aside. For the yoghurt layer, put the yoghurt into a bowl and stir in the chia seeds, honey and cinnamon. Set aside. Place the frozen fruit in a bowl. Add the icing sugar and orange zest and leave the fruit to defrost. Drain off the excess juice into a bowl for later. Place the frozen fruit in a bowl. Add the icing sugar and orange zest and leave the fruit to defrost. Drain off the excess juice into a bowl for later. Place the defrosted fruit in the base of a trifle dish. Rip the brioche into pieces and mix with the granola. Spread in a layer on top of the fruit and drizzle some of the reserved fruit juice over this layer. Place the defrosted fruit in the base of a trifle dish. Rip the brioche into pieces and mix with the granola. Spread in a layer on top of the fruit and drizzle some of the reserved fruit juice over this layer. Spoon on the reserved chia yoghurt and leave the trifle to sit in the fridge for 30 minutes. Before serving, squirt on some whipped cream straight from the can. Spoon on the reserved chia yoghurt and leave the trifle to sit in the fridge for 30 minutes. Before serving, squirt on some whipped cream straight from the can. Recipe tips To make chia and yogurt popsicles, make twice the quantity of the yoghurt layer. You can either transfer the chia yoghurt into popsicle moulds and put into the freezer to set, or first add the remaining juice from the defrosted fruit (if you have any left over) and some sliced strawberries and stir through. Alternatively, you could pop this yoghurt into ice cube trays and freeze. Once the ice cubes are frozen, transfer to a freezer bag. You now have a base for breakfast smoothies whenever you need them – pop a few cubes into a blender with some kale and pineapple juice, or a banana and berries.
Scallops with pasta recipe
 1 tbsp olive oil1 garlic clove, peeled and crushed¼red pepper, dicedsplash of champagne1 lemon, juice and zest3 spring onions, chopped4 scallops, sliced110g/4oz fresh spaghetti, cooked 1 tbsp olive oil 1 garlic clove, peeled and crushed ¼red pepper, diced splash of champagne 1 lemon, juice and zest 3 spring onions, chopped 4 scallops, sliced 110g/4oz fresh spaghetti, cooked 2 tbsp olive oil2 slices of ciabatta 2 tbsp olive oil 2 slices of ciabatta Method Heat the oil in a non-stick frying pan and saute the garlic and pepper for 5-6 minutes, to soften. Add the splash of champagne with the lemon juice and zest. Stir in the spring onions and sliced scallops and heat for 2-3 minutes, until the scallops are cooked through. Finally stir in the cooked pasta and toss in the sauce. Heat through.To serve, heat the oil in a non-stick griddle pan and char-grill the ciabatta slices for 2-3 minutes on each side until golden. Transfer the pasta to a bowl and serve the grilled bread alongside. Heat the oil in a non-stick frying pan and saute the garlic and pepper for 5-6 minutes, to soften. Add the splash of champagne with the lemon juice and zest. Stir in the spring onions and sliced scallops and heat for 2-3 minutes, until the scallops are cooked through. Heat the oil in a non-stick frying pan and saute the garlic and pepper for 5-6 minutes, to soften. Add the splash of champagne with the lemon juice and zest. Stir in the spring onions and sliced scallops and heat for 2-3 minutes, until the scallops are cooked through. Finally stir in the cooked pasta and toss in the sauce. Heat through. Finally stir in the cooked pasta and toss in the sauce. Heat through. To serve, heat the oil in a non-stick griddle pan and char-grill the ciabatta slices for 2-3 minutes on each side until golden. Transfer the pasta to a bowl and serve the grilled bread alongside. To serve, heat the oil in a non-stick griddle pan and char-grill the ciabatta slices for 2-3 minutes on each side until golden. Transfer the pasta to a bowl and serve the grilled bread alongside.
Slow cooker porridge recipe
 This easy porridge can be prepared just before going to bed, making it a joy to wake up to in the morning. 200g/7oz jumbo oats 850ml/1½ pints whole milk 25g/1oz unsalted butter 1 tsp ground cinnamon ¼ tsp fine salt 200g/7oz jumbo oats 850ml/1½ pints whole milk 25g/1oz unsalted butter 1 tsp ground cinnamon ¼ tsp fine salt Favourite toppings such as cream, honey, blueberries, bananas, toasted nuts or dried fruit Favourite toppings such as cream, honey, blueberries, bananas, toasted nuts or dried fruit Method Add all of the ingredients for the porridge to your slow cooker and mix really well. Turn the slow cooker on to its lowest setting and cook the porridge for 6–7 hours. If possible, stir the porridge once or twice during this time. Just before serving, give the porridge a good stir to break up any crust that’s formed on top. Add a splash of milk and stir well if you find the porridge is too stiff. Ladle into bowls and scatter or pour over your favourite toppings. Serve immediately. Add all of the ingredients for the porridge to your slow cooker and mix really well. Add all of the ingredients for the porridge to your slow cooker and mix really well. Turn the slow cooker on to its lowest setting and cook the porridge for 6–7 hours. If possible, stir the porridge once or twice during this time. Turn the slow cooker on to its lowest setting and cook the porridge for 6–7 hours. If possible, stir the porridge once or twice during this time. Just before serving, give the porridge a good stir to break up any crust that’s formed on top. Add a splash of milk and stir well if you find the porridge is too stiff. Just before serving, give the porridge a good stir to break up any crust that’s formed on top. Add a splash of milk and stir well if you find the porridge is too stiff. Ladle into bowls and scatter or pour over your favourite toppings. Serve immediately. Ladle into bowls and scatter or pour over your favourite toppings. Serve immediately. Recipe tips Adding a knob of butter to the mixture prevents the oats from sticking to the side of the slow cooker as the porridge cooks. If you’re making a vegan version, use a 'whole' plant-based milk and replace the butter with coconut oil.
Creamy lokshen pudding recipe
 Lokshen kugel, or lokshen pudding, is so creamy and comforting it will leave you wanting more! 150g/5½oz fine egg vermicelli 1 large free-range egg125g/4½oz soured cream75g/2½oz cream cheese25g/1oz margarine or unsalted butter at room temperature, plus extra for greasing 25g/1oz golden caster sugar¾ tsp cinnamon¾ tsp mixed spice75g/2½oz mixed dried fruitpinch salt 150g/5½oz fine egg vermicelli 1 large free-range egg 125g/4½oz soured cream 75g/2½oz cream cheese 25g/1oz margarine or unsalted butter at room temperature, plus extra for greasing 25g/1oz golden caster sugar ¾ tsp cinnamon ¾ tsp mixed spice 75g/2½oz mixed dried fruit pinch salt Method Preheat the oven to 210C/190C Fan/Gas 6. Grease a 20cm/8in baking dish with a little margarine or butter.Cook the vermicelli in a pan of boiling water over a medium heat for about 5 minutes, until just tender. Drain well.Meanwhile, whisk together the egg, soured cream, cream cheese, margarine, sugar, cinnamon and mixed spice in a large bowl until smooth. Stir the vermicelli into the cream mixture until well coated, then stir in the mixed dried fruit and a pinch of salt. Tip the mix into the buttered dish.Bake the pudding in the middle of the oven for 30 minutes, until the top has started to go golden-brown, the mixture has set and has cracked just a little. Allow to stand for 10 minutes before serving, though it also tastes excellent at room temperature. Preheat the oven to 210C/190C Fan/Gas 6. Grease a 20cm/8in baking dish with a little margarine or butter. Preheat the oven to 210C/190C Fan/Gas 6. Grease a 20cm/8in baking dish with a little margarine or butter. Cook the vermicelli in a pan of boiling water over a medium heat for about 5 minutes, until just tender. Drain well. Cook the vermicelli in a pan of boiling water over a medium heat for about 5 minutes, until just tender. Drain well. Meanwhile, whisk together the egg, soured cream, cream cheese, margarine, sugar, cinnamon and mixed spice in a large bowl until smooth. Meanwhile, whisk together the egg, soured cream, cream cheese, margarine, sugar, cinnamon and mixed spice in a large bowl until smooth. Stir the vermicelli into the cream mixture until well coated, then stir in the mixed dried fruit and a pinch of salt. Tip the mix into the buttered dish. Stir the vermicelli into the cream mixture until well coated, then stir in the mixed dried fruit and a pinch of salt. Tip the mix into the buttered dish. Bake the pudding in the middle of the oven for 30 minutes, until the top has started to go golden-brown, the mixture has set and has cracked just a little. Allow to stand for 10 minutes before serving, though it also tastes excellent at room temperature. Bake the pudding in the middle of the oven for 30 minutes, until the top has started to go golden-brown, the mixture has set and has cracked just a little. Allow to stand for 10 minutes before serving, though it also tastes excellent at room temperature.
Salmon, asparagus and quails’ eggs with tarragon recipe
 Cooling the quails’ eggs and peeling them immediately will help ensure a neat finish. But that’s the only fiddly part to this dainty and delicious starter. 6 quails’ eggs200g/7oz asparagus tips, woody ends removed200g/7oz smoked salmon sliceslamb’s lettuce, to servecelery salt, for sprinklinglemon wedges, to serve 6 quails’ eggs 200g/7oz asparagus tips, woody ends removed 200g/7oz smoked salmon slices lamb’s lettuce, to serve celery salt, for sprinkling lemon wedges, to serve 2 tbsp chopped tarragon leaves1 tsp Dijon mustard1 tsp light muscovado sugar1 tbsp lemon juice6 tbsp olive oilsalt and freshly ground black pepper 2 tbsp chopped tarragon leaves 1 tsp Dijon mustard 1 tsp light muscovado sugar 1 tbsp lemon juice 6 tbsp olive oil salt and freshly ground black pepper Method Bring a pan of water to the boil. Add the quails’ eggs and boil for 2 minutes. Carefully remove with a slotted spoon, cool under cold running water and peel immediately. Cook the asparagus in a pan of boiling, salted water for 2 minutes. Drain and refresh under cold water to stop the cooking and set the colour. Set aside.Slice each egg in half lengthways and set aside with the asparagus.For the dressing, whisk together all the ingredients in a bowl and season with salt and pepper. To serve, arrange two pieces of salmon on each place, sit a little of the lettuce next to it. Arrange three quails’ egg halves alongside, cut-side up and sprinkle with celery salt.Arrange the asparagus spears alongside the salmon with a wedge of lemon. Pour over the tarragon dressing and serve. Bring a pan of water to the boil. Add the quails’ eggs and boil for 2 minutes. Carefully remove with a slotted spoon, cool under cold running water and peel immediately. Bring a pan of water to the boil. Add the quails’ eggs and boil for 2 minutes. Carefully remove with a slotted spoon, cool under cold running water and peel immediately. Cook the asparagus in a pan of boiling, salted water for 2 minutes. Drain and refresh under cold water to stop the cooking and set the colour. Set aside. Cook the asparagus in a pan of boiling, salted water for 2 minutes. Drain and refresh under cold water to stop the cooking and set the colour. Set aside. Slice each egg in half lengthways and set aside with the asparagus. Slice each egg in half lengthways and set aside with the asparagus. For the dressing, whisk together all the ingredients in a bowl and season with salt and pepper. For the dressing, whisk together all the ingredients in a bowl and season with salt and pepper. To serve, arrange two pieces of salmon on each place, sit a little of the lettuce next to it. Arrange three quails’ egg halves alongside, cut-side up and sprinkle with celery salt. To serve, arrange two pieces of salmon on each place, sit a little of the lettuce next to it. Arrange three quails’ egg halves alongside, cut-side up and sprinkle with celery salt. Arrange the asparagus spears alongside the salmon with a wedge of lemon. Pour over the tarragon dressing and serve. Arrange the asparagus spears alongside the salmon with a wedge of lemon. Pour over the tarragon dressing and serve.
Lemon and caper salmon linguine recipe
 A super quick midweek supper. The sharpness of the capers and lemon cuts through the creaminess of the salmon and pasta. Use tagliatelle, spaghetti or pappardelle, if preferred to linguine. Hot-smoked salmon is fresh salmon which has been lightly hot smoked, so the texture is more like cooked salmon than smoked salmon. 225g/8oz linguine75g/3¾oz pine nutssmall knob of butter6 spring onions, trimmed and finely sliced6 tbsp olive oil2 lemons, juice only115g/4oz capers from a jar, drainedsmall bunch fresh chives, choppedsmall bunch fresh parsley, leaves chopped200g/7oz hot-smoked salmon flakes or filletssalt and freshly ground black pepper 225g/8oz linguine 75g/3¾oz pine nuts small knob of butter 6 spring onions, trimmed and finely sliced 6 tbsp olive oil 2 lemons, juice only 115g/4oz capers from a jar, drained small bunch fresh chives, chopped small bunch fresh parsley, leaves chopped 200g/7oz hot-smoked salmon flakes or fillets salt and freshly ground black pepper Method Cook the pasta in boiling salted water according to the packet instructions. Drain, reserving 75ml/2½fl oz of the pasta water.Place a frying pan over a high heat. Add the pine nuts and cook 30 seconds until toasted and golden brown. Remove and set aside.Add the butter and spring onions to the pan, and fry for 30 seconds. Pour in the oil, lemon juice and capers and heat for a further 30 seconds.Add the cooked pasta, reserved pasta water, herbs and salmon to the pan. Season with salt and freshly ground black pepper and toss gently over the heat.Serve at once with the toasted pine nuts sprinkled over the top. Cook the pasta in boiling salted water according to the packet instructions. Drain, reserving 75ml/2½fl oz of the pasta water. Cook the pasta in boiling salted water according to the packet instructions. Drain, reserving 75ml/2½fl oz of the pasta water. Place a frying pan over a high heat. Add the pine nuts and cook 30 seconds until toasted and golden brown. Remove and set aside. Place a frying pan over a high heat. Add the pine nuts and cook 30 seconds until toasted and golden brown. Remove and set aside. Add the butter and spring onions to the pan, and fry for 30 seconds. Pour in the oil, lemon juice and capers and heat for a further 30 seconds. Add the butter and spring onions to the pan, and fry for 30 seconds. Pour in the oil, lemon juice and capers and heat for a further 30 seconds. Add the cooked pasta, reserved pasta water, herbs and salmon to the pan. Season with salt and freshly ground black pepper and toss gently over the heat. Add the cooked pasta, reserved pasta water, herbs and salmon to the pan. Season with salt and freshly ground black pepper and toss gently over the heat. Serve at once with the toasted pine nuts sprinkled over the top. Serve at once with the toasted pine nuts sprinkled over the top.