ademchaoua/GeneralTextCorpus huggingface dataset:
Smoked haddock chowder recipe
 50g/2oz butter1 large onion, sliced4 rashers smoked bacon, sliced250ml/9fl oz whole milk200ml/7fl oz single cream300ml/½ pint fish stock1 baking potato, peeled, cut into cubes200g/7fl oz canned sweetcorn, drained450g/1lb smoked, undyed haddock, skin removed, cut into four pieces100g/3½oz spinach, shreddedsalt and freshly ground black pepper2 tbsp chopped parsley, to garnishcrusty bread, to serve 50g/2oz butter 1 large onion, sliced 4 rashers smoked bacon, sliced 250ml/9fl oz whole milk 200ml/7fl oz single cream 300ml/½ pint fish stock 1 baking potato, peeled, cut into cubes 200g/7fl oz canned sweetcorn, drained 450g/1lb smoked, undyed haddock, skin removed, cut into four pieces 100g/3½oz spinach, shredded salt and freshly ground black pepper 2 tbsp chopped parsley, to garnish crusty bread, to serve Method Melt the butter in a frying pan over a low heat. Add the onion and fry for 8-10 minutes, until very soft, but not coloured.Add the bacon and cook for five more minutes.Add the milk, cream, stock and potatoes. Bring to boil, then reduce the heat to simmer for ten minutes.Place half of the sweetcorn into a food processor and blend to a rough paste.Add the puréed sweetcorn and the whole sweetcorn kernels to the soup and stir well.Add the haddock and cover the pan. Simmer for 8-10 minutes, until the haddock is completely cooked through.Add the spinach and season, to taste, with salt and freshly ground black pepper.To serve, pour into bowls, sprinkle with parsley and serve with crusty bread alongside. Melt the butter in a frying pan over a low heat. Add the onion and fry for 8-10 minutes, until very soft, but not coloured. Melt the butter in a frying pan over a low heat. Add the onion and fry for 8-10 minutes, until very soft, but not coloured. Add the bacon and cook for five more minutes. Add the bacon and cook for five more minutes. Add the milk, cream, stock and potatoes. Bring to boil, then reduce the heat to simmer for ten minutes. Add the milk, cream, stock and potatoes. Bring to boil, then reduce the heat to simmer for ten minutes. Place half of the sweetcorn into a food processor and blend to a rough paste. Place half of the sweetcorn into a food processor and blend to a rough paste. Add the puréed sweetcorn and the whole sweetcorn kernels to the soup and stir well. Add the puréed sweetcorn and the whole sweetcorn kernels to the soup and stir well. Add the haddock and cover the pan. Simmer for 8-10 minutes, until the haddock is completely cooked through. Add the haddock and cover the pan. Simmer for 8-10 minutes, until the haddock is completely cooked through. Add the spinach and season, to taste, with salt and freshly ground black pepper. Add the spinach and season, to taste, with salt and freshly ground black pepper. To serve, pour into bowls, sprinkle with parsley and serve with crusty bread alongside. To serve, pour into bowls, sprinkle with parsley and serve with crusty bread alongside.
Coffee granita recipe
 Cool down after dinner with an Italian-style coffee granita. 600ml/1 pint strong, hot espresso coffee 120g/4oz caster sugar 600ml/1 pint strong, hot espresso coffee 120g/4oz caster sugar 300ml/10fl oz double cream1 vanilla pod, split lengthway, seeds scraped out1 tbsp icing sugar 300ml/10fl oz double cream 1 vanilla pod, split lengthway, seeds scraped out 1 tbsp icing sugar Method Put a shallow baking dish (about 1litre/1¾ pints capacity) into the freezer. Stir and dissolve the sugar into the coffee over a low heat. Set aside to cool. Pour the coffee mixture into the dish and freeze for 40 minutes. Check to see if there are any ice crystals forming around the edge. If there is, gently bring them into the liquid centre using a fork. Place the granita back into the freezer Have another look again in about 20 minutes and repeat the same process as step 3. Keep doing this until the entire mixture is a mass of coffee crystals with no remaining liquid parts. Once this has been achieved, tip the granita into a plastic, lidded box and store in the freezer until needed. Place the cream, vanilla and icing sugar in a large bowl. Add a handful of crushed ice and whip the mixture until a dropping consistency.Serve the granita in pre-chilled glasses with the whipped cream mixture. Put a shallow baking dish (about 1litre/1¾ pints capacity) into the freezer. Put a shallow baking dish (about 1litre/1¾ pints capacity) into the freezer. Stir and dissolve the sugar into the coffee over a low heat. Set aside to cool. Stir and dissolve the sugar into the coffee over a low heat. Set aside to cool. Pour the coffee mixture into the dish and freeze for 40 minutes. Check to see if there are any ice crystals forming around the edge. If there is, gently bring them into the liquid centre using a fork. Place the granita back into the freezer Pour the coffee mixture into the dish and freeze for 40 minutes. Check to see if there are any ice crystals forming around the edge. If there is, gently bring them into the liquid centre using a fork. Place the granita back into the freezer Have another look again in about 20 minutes and repeat the same process as step 3. Keep doing this until the entire mixture is a mass of coffee crystals with no remaining liquid parts. Once this has been achieved, tip the granita into a plastic, lidded box and store in the freezer until needed. Have another look again in about 20 minutes and repeat the same process as step 3. Keep doing this until the entire mixture is a mass of coffee crystals with no remaining liquid parts. Once this has been achieved, tip the granita into a plastic, lidded box and store in the freezer until needed. Place the cream, vanilla and icing sugar in a large bowl. Add a handful of crushed ice and whip the mixture until a dropping consistency. Place the cream, vanilla and icing sugar in a large bowl. Add a handful of crushed ice and whip the mixture until a dropping consistency. Serve the granita in pre-chilled glasses with the whipped cream mixture. Serve the granita in pre-chilled glasses with the whipped cream mixture.
Orange and mango ice lollies recipe
 These easy orange and mango ice lollies are a refreshing summer treat for kids and adults alike - perfect to enjoy outside when the weather is warm. For this recipe, you will need lolly moulds, lolly sticks and a blender. 150g/5½oz ripe mango, diced (about 1 large mango)300ml/10fl oz freshly squeezed orange juice 150g/5½oz ripe mango, diced (about 1 large mango) 300ml/10fl oz freshly squeezed orange juice Method Tip the mango into a blender and add the orange juice. Blend on high speed for about 1 minute until completely smooth. Alternatively, you can combine the ingredients using a hand-held stick blender.Pour the mixture into ice lolly moulds and freeze for about 2 hours, until half frozen. Push a lolly stick into the middle of each ice lolly, then return to the freezer for about 2 hours, until frozen solid.To serve, dip the moulds briefly into a jug of hot water to release the lollies. Tip the mango into a blender and add the orange juice. Blend on high speed for about 1 minute until completely smooth. Alternatively, you can combine the ingredients using a hand-held stick blender. Tip the mango into a blender and add the orange juice. Blend on high speed for about 1 minute until completely smooth. Alternatively, you can combine the ingredients using a hand-held stick blender. Pour the mixture into ice lolly moulds and freeze for about 2 hours, until half frozen. Push a lolly stick into the middle of each ice lolly, then return to the freezer for about 2 hours, until frozen solid. Pour the mixture into ice lolly moulds and freeze for about 2 hours, until half frozen. Push a lolly stick into the middle of each ice lolly, then return to the freezer for about 2 hours, until frozen solid. To serve, dip the moulds briefly into a jug of hot water to release the lollies. To serve, dip the moulds briefly into a jug of hot water to release the lollies. Recipe tips If you want to jazz up the flavour, add the juice of ½ lime or lemon or the strained juice of 1 large passionfruit. A dash of elderflower cordial would also make a lovely addition.
Gin and tonic granita recipe
 This light, and slightly boozy dessert is the perfect way to finish a heavy meal. The apple caramel adds a sweetness to an otherwise sharp, refreshing dish. 220g/8oz caster sugar170ml/6fl oz good quality gin500ml/18fl oz tonic1 lemon, juice only2 Bramley apples, peeled and grated500ml/18fl oz apple juice50g/1¾oz butter2 Braeburn apples, diced 220g/8oz caster sugar 170ml/6fl oz good quality gin 500ml/18fl oz tonic 1 lemon, juice only 2 Bramley apples, peeled and grated 500ml/18fl oz apple juice 50g/1¾oz butter 2 Braeburn apples, diced Method Bring 120ml/4fl oz water and the caster sugar to the boil. Once the sugar has dissolved, remove from the heat. Add the gin, tonic, lemon juice and the grated Bramley apple. Set aside to cool completely, then pour the mixture into a plastic freezer-proof container and place in the freezer.Every 30 minutes, remove from the freezer and whisk. Repeat this until frozen (this will take about 3-4 hours).To make an apple caramel, heat the apple juice until reduced in volume to a thick caramel (this will take approximately 45 minutes). Remove from the heat and whisk in the butter. Leave to cool.To serve, remove the granita from the freezer and break up with a fork to create a ‘slush puppy’ texture. Sprinkle the diced Braeburn apple on top and serve with the apple caramel. Bring 120ml/4fl oz water and the caster sugar to the boil. Once the sugar has dissolved, remove from the heat. Add the gin, tonic, lemon juice and the grated Bramley apple. Set aside to cool completely, then pour the mixture into a plastic freezer-proof container and place in the freezer. Bring 120ml/4fl oz water and the caster sugar to the boil. Once the sugar has dissolved, remove from the heat. Add the gin, tonic, lemon juice and the grated Bramley apple. Set aside to cool completely, then pour the mixture into a plastic freezer-proof container and place in the freezer. Every 30 minutes, remove from the freezer and whisk. Repeat this until frozen (this will take about 3-4 hours). Every 30 minutes, remove from the freezer and whisk. Repeat this until frozen (this will take about 3-4 hours). To make an apple caramel, heat the apple juice until reduced in volume to a thick caramel (this will take approximately 45 minutes). Remove from the heat and whisk in the butter. Leave to cool. To make an apple caramel, heat the apple juice until reduced in volume to a thick caramel (this will take approximately 45 minutes). Remove from the heat and whisk in the butter. Leave to cool. To serve, remove the granita from the freezer and break up with a fork to create a ‘slush puppy’ texture. Sprinkle the diced Braeburn apple on top and serve with the apple caramel. To serve, remove the granita from the freezer and break up with a fork to create a ‘slush puppy’ texture. Sprinkle the diced Braeburn apple on top and serve with the apple caramel.
Watermelon ice lollies recipe
 These watermelon ice lollies are deliciously refreshing and perfect for cooling down on a hot summer day. The recipe will fill 8 medium-sized moulds but may make more if your moulds are smaller. 125g/4oz caster sugar125ml/4oz water1 vanilla pod, seeds only600ml/1 pint watermelon juice (made from the flesh of 1 watermelon, seeds removed, blended and sieved)4 limes, juice only 125g/4oz caster sugar 125ml/4oz water 1 vanilla pod, seeds only 600ml/1 pint watermelon juice (made from the flesh of 1 watermelon, seeds removed, blended and sieved) 4 limes, juice only Method Place the sugar, water and vanilla seeds into a pan over a medium heat. Heat until the sugar dissolves, then remove from the heat and allow to cool.Transfer to the fridge and chill until very cold.Add the watermelon juice and lime juice and mix well.Pour the fruit mixture into eight ice lolly moulds and place into the freezer overnight until frozen. Place the sugar, water and vanilla seeds into a pan over a medium heat. Heat until the sugar dissolves, then remove from the heat and allow to cool. Place the sugar, water and vanilla seeds into a pan over a medium heat. Heat until the sugar dissolves, then remove from the heat and allow to cool. Transfer to the fridge and chill until very cold. Transfer to the fridge and chill until very cold. Add the watermelon juice and lime juice and mix well. Add the watermelon juice and lime juice and mix well. Pour the fruit mixture into eight ice lolly moulds and place into the freezer overnight until frozen. Pour the fruit mixture into eight ice lolly moulds and place into the freezer overnight until frozen.
Pimm’s ice lollies recipe
 Serve these naughty Pimm’s lollies instead of dessert at a summer barbecue. Equipment: for this recipe you will need wooden lolly sticks and lolly moulds. 300ml/½ pint Pimm’s, or similar 'fruit cup'850ml/1½ pints lemonadehandful fresh strawberries, hulled, halvedfew sprigs fresh mint, leaves only1 orange, zest only 300ml/½ pint Pimm’s, or similar 'fruit cup' 850ml/1½ pints lemonade handful fresh strawberries, hulled, halved few sprigs fresh mint, leaves only 1 orange, zest only Method Mix the Pimm’s and lemonade together in a large jug.Place a couple of strawberry halves, a few mint leaves and a little orange zest into each lolly mould. Pour the Pimm’s mixture into each ice lolly mould until three-quarters full. Insert the lolly stick and lid and freeze for 2-3 hours, or until frozen solid.Alternatively, you can use large shot glasses as moulds: place the strawberry, mint and orange zest into the glass and fill with the Pimm’s mixture. Freeze for 1 hour, or until the lollies are partially frozen, then insert the lolly sticks and continue to freeze until completely frozen.To remove the lollies, dip the moulds briefly in hot water and carefully remove the lollies. Mix the Pimm’s and lemonade together in a large jug. Mix the Pimm’s and lemonade together in a large jug. Place a couple of strawberry halves, a few mint leaves and a little orange zest into each lolly mould. Place a couple of strawberry halves, a few mint leaves and a little orange zest into each lolly mould. Pour the Pimm’s mixture into each ice lolly mould until three-quarters full. Insert the lolly stick and lid and freeze for 2-3 hours, or until frozen solid. Pour the Pimm’s mixture into each ice lolly mould until three-quarters full. Insert the lolly stick and lid and freeze for 2-3 hours, or until frozen solid. Alternatively, you can use large shot glasses as moulds: place the strawberry, mint and orange zest into the glass and fill with the Pimm’s mixture. Freeze for 1 hour, or until the lollies are partially frozen, then insert the lolly sticks and continue to freeze until completely frozen. Alternatively, you can use large shot glasses as moulds: place the strawberry, mint and orange zest into the glass and fill with the Pimm’s mixture. Freeze for 1 hour, or until the lollies are partially frozen, then insert the lolly sticks and continue to freeze until completely frozen. To remove the lollies, dip the moulds briefly in hot water and carefully remove the lollies. To remove the lollies, dip the moulds briefly in hot water and carefully remove the lollies.
Strawberry ice lolly recipe
 This creamy strawberry ice lolly is great for a hot day. Choose from fun lolly moulds or just use small yoghurt pots! By Simon Rimmer From Something for the Weekend Shopping list Ingredients 300ml/10½fl oz yoghurt125g/4oz strawberries, hulled50g/2oz caster sugar 300ml/10½fl oz yoghurt 125g/4oz strawberries, hulled 50g/2oz caster sugar Method Place the yoghurt, strawberries and sugar into a food processor and blend until smooth.Pour into ice lolly moulds. Place into the freezer overnight and serve when frozen. Place the yoghurt, strawberries and sugar into a food processor and blend until smooth. Place the yoghurt, strawberries and sugar into a food processor and blend until smooth. Pour into ice lolly moulds. Place into the freezer overnight and serve when frozen. Pour into ice lolly moulds. Place into the freezer overnight and serve when frozen. Related recipes Frozen banana lollies By Helen Upshall Easy ice lollies recipes (8) Blueberry ice cream cake. By Nadiya Hussain frozen desserts recipes (12) Coffee granita. By Simon Hopkinson frozen desserts recipes (12) Tiramisu ice cream cake By Annie Rigg frozen desserts recipes (12) Frozen yoghurt bites frozen desserts recipes (12) Eton mess with ginger cordial. By James Martin strawberry recipes (174) Eton mess cheesecake. By Nadiya Hussain strawberry recipes (174) Strawberry and almond crumble. By Nigella Lawson strawberry recipes (174)
Lancashire hotpot with black pudding recipe
 Make this classic hotpot recipe even richer with a few slices of black pudding. 2 large red onions, chopped3 medium carrots, chopped1 turnip, chopped900g/2lb best end of neck of lamb chops, or cubed leg of lamb1 bay leaf salt and freshly ground black pepper8 x 2.5cm/1in thick slices black pudding900g/2lb potatoes, sliced into 5mm/¼in thick slices570ml/1 pint hot lamb stock55g/2oz butter, melted 2 large red onions, chopped 3 medium carrots, chopped 1 turnip, chopped 900g/2lb best end of neck of lamb chops, or cubed leg of lamb 1 bay leaf salt and freshly ground black pepper 8 x 2.5cm/1in thick slices black pudding 900g/2lb potatoes, sliced into 5mm/¼in thick slices 570ml/1 pint hot lamb stock 55g/2oz butter, melted Method Preheat the oven to 180C/350F/Gas 4. Place the red onions, carrots and turnips into a heavy-based lidded casserole dish. Add the lamb and bay leaf and season with salt and freshly ground black pepper. Cover the lamb and vegetables with the black pudding slices followed by a layer of potato slices, overlapping the slices to completely cover the lamb, vegetables and black pudding. Add the hot stock to the casserole and brush the potatoes with melted butter.Cover the casserole and place in the oven to cook for about two hours. After two hours remove the lid and cook for another 30-45 minutes, until the potatoes are crisp and golden-brown.Take the casserole dish to the table and serve. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the red onions, carrots and turnips into a heavy-based lidded casserole dish. Add the lamb and bay leaf and season with salt and freshly ground black pepper. Place the red onions, carrots and turnips into a heavy-based lidded casserole dish. Add the lamb and bay leaf and season with salt and freshly ground black pepper. Cover the lamb and vegetables with the black pudding slices followed by a layer of potato slices, overlapping the slices to completely cover the lamb, vegetables and black pudding. Cover the lamb and vegetables with the black pudding slices followed by a layer of potato slices, overlapping the slices to completely cover the lamb, vegetables and black pudding. Add the hot stock to the casserole and brush the potatoes with melted butter. Add the hot stock to the casserole and brush the potatoes with melted butter. Cover the casserole and place in the oven to cook for about two hours. After two hours remove the lid and cook for another 30-45 minutes, until the potatoes are crisp and golden-brown. Cover the casserole and place in the oven to cook for about two hours. After two hours remove the lid and cook for another 30-45 minutes, until the potatoes are crisp and golden-brown. Take the casserole dish to the table and serve. Take the casserole dish to the table and serve.
Smoked salmon omelette recipe
 Raymond Blanc shows you how to make a perfect omelette with smoked salmon in only three minutes. 3 free-range eggsSalt and freshly ground black pepper15g/½oz unsalted butter40g/1½oz smoked salmon, roughly chopped½ tsp olive oil 3 free-range eggs Salt and freshly ground black pepper 15g/½oz unsalted butter 40g/1½oz smoked salmon, roughly chopped ½ tsp olive oil Method Gently beat the eggs together in a mixing bowl and season with salt and freshly ground black pepper.Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set.Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again. Repeat the process until the eggs have just set but the omelette is still soft in the centre.Place half of the smoked salmon into the centre of the omelette and cook for 30 seconds.Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, rolling it up as you go. Brush the omelette with melted butter, add a few slices of smoked salmon along the top. Sprinkle with chopped chives and serve. Gently beat the eggs together in a mixing bowl and season with salt and freshly ground black pepper. Gently beat the eggs together in a mixing bowl and season with salt and freshly ground black pepper. Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Heat the butter in an omelette pan until foaming. Pour in the beaten eggs and cook for a few seconds, until the bottom of the omelette is lightly set. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again. Push the set parts of the omelette into the uncooked centre of the omelette. Cook again, until the omelette has set further, then push the set parts into the centre of the omelette again. Repeat the process until the eggs have just set but the omelette is still soft in the centre. Repeat the process until the eggs have just set but the omelette is still soft in the centre. Place half of the smoked salmon into the centre of the omelette and cook for 30 seconds. Place half of the smoked salmon into the centre of the omelette and cook for 30 seconds. Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, rolling it up as you go. Brush the omelette with melted butter, add a few slices of smoked salmon along the top. Sprinkle with chopped chives and serve. Remove from the heat and tilt the pan slightly to move the omelette to the edge of the pan. Slide the omelette onto a serving plate, rolling it up as you go. Brush the omelette with melted butter, add a few slices of smoked salmon along the top. Sprinkle with chopped chives and serve.