ademchaoua/GeneralTextCorpus huggingface dataset:
Turmeric, lemongrass and honey tea recipe
 Add fresh turmeric, peppercorns, lemongrass and a dash of honey to green tea to make this feel-good drink. 1 finger-sized piece fresh turmeric 2 peppercorns 1 lemongrass stalk, bruised1 green tea bag honey, to taste 1 finger-sized piece fresh turmeric 2 peppercorns 1 lemongrass stalk, bruised 1 green tea bag honey, to taste Method Peel the turmeric using the back of a small teaspoon and cut it into fine slices. Put the turmeric in a small pan with the peppercorns and lemongrass. Pour over 500ml/18fl oz of kettle-hot water (or two mugs-full) and allow to simmer gently for 15 minutes. Turn off the heat and add the green tea bag. Leave the tea bag to steep for a few minutes before passing it through a strainer into mugs. Add honey to taste. Peel the turmeric using the back of a small teaspoon and cut it into fine slices. Put the turmeric in a small pan with the peppercorns and lemongrass. Pour over 500ml/18fl oz of kettle-hot water (or two mugs-full) and allow to simmer gently for 15 minutes. Peel the turmeric using the back of a small teaspoon and cut it into fine slices. Put the turmeric in a small pan with the peppercorns and lemongrass. Pour over 500ml/18fl oz of kettle-hot water (or two mugs-full) and allow to simmer gently for 15 minutes. Turn off the heat and add the green tea bag. Turn off the heat and add the green tea bag. Leave the tea bag to steep for a few minutes before passing it through a strainer into mugs. Add honey to taste. Leave the tea bag to steep for a few minutes before passing it through a strainer into mugs. Add honey to taste.
Swiss fondue with accompaniments recipe
 It’s easy, retro entertainment at its finest – try Matt Tebbutt’s Swiss-style fondue with dippable veggies and meats. Equipment and preparation: You will need a fondue pot and a set of fondue forks. 1 garlic clove, peeled and halved200ml/⅓ pint vegetable stockcrack black peppercorns4 sprigs fresh thyme1 bay leaf250g/9oz gruyère, grated250g/9oz emmental, grated1 tbsp cornflourgrating nutmeg 1 garlic clove, peeled and halved 200ml/⅓ pint vegetable stock crack black peppercorns 4 sprigs fresh thyme 1 bay leaf 250g/9oz gruyère, grated 250g/9oz emmental, grated 1 tbsp cornflour grating nutmeg 50g/1¾oz cornichons, left whole100g/3½oz cocktail onion, left wholehandful toasted sourdough cubes4 celery sticks, cut into batons1 fennel bulb, sliced into fingers½ bunch radishes, quartered1 head red chicory, trimmed and separated into leaves 50g/1¾oz cornichons, left whole 100g/3½oz cocktail onion, left whole handful toasted sourdough cubes 4 celery sticks, cut into batons 1 fennel bulb, sliced into fingers ½ bunch radishes, quartered 1 head red chicory, trimmed and separated into leaves Method Rub the inside of the fondue pot vigorously with the garlic halves. Add the vegetable stock, peppercorns, thyme and bay leaf to the pot and bring to the boil.Toss the cheeses in a bowl with the cornflour. Lower the heat on the fondue pot and gradually stir in the cheeses, a handful at a time, until melted. Keep stirring constantly.Simmer gently until the mixture is smooth and glossy, this will take 2-3 minutes, taking care not to let the fondue burn or boil. Just before serving at the nutmeg.To serve, arrange the accompaniments on a large platter and use fondue forks to dip these into the pot. Rub the inside of the fondue pot vigorously with the garlic halves. Add the vegetable stock, peppercorns, thyme and bay leaf to the pot and bring to the boil. Rub the inside of the fondue pot vigorously with the garlic halves. Add the vegetable stock, peppercorns, thyme and bay leaf to the pot and bring to the boil. Toss the cheeses in a bowl with the cornflour. Lower the heat on the fondue pot and gradually stir in the cheeses, a handful at a time, until melted. Keep stirring constantly. Toss the cheeses in a bowl with the cornflour. Lower the heat on the fondue pot and gradually stir in the cheeses, a handful at a time, until melted. Keep stirring constantly. Simmer gently until the mixture is smooth and glossy, this will take 2-3 minutes, taking care not to let the fondue burn or boil. Just before serving at the nutmeg. Simmer gently until the mixture is smooth and glossy, this will take 2-3 minutes, taking care not to let the fondue burn or boil. Just before serving at the nutmeg. To serve, arrange the accompaniments on a large platter and use fondue forks to dip these into the pot. To serve, arrange the accompaniments on a large platter and use fondue forks to dip these into the pot.
Chicken inasal recipe
 Inasal is an easy Filipino chicken dish that’s popular as a street food and for special occasions, because it's easy and affordable to make for large groups. Staying true to the dish’s pre-colonial roots, my version uses coconut vinegar but adds a modern tangy twist with its use of lemon soda too. 500g/1lb 2oz chicken thighs1 tbsp finely chopped fresh ginger 5 garlic cloves, crushed25g/1oz lemongrass, smashed 120ml/4fl oz coconut vinegar120ml/4fl oz lemonade 2 tbsp annatto oil sea salt and freshly ground black pepper lemon juice, to taste 500g/1lb 2oz chicken thighs 1 tbsp finely chopped fresh ginger 5 garlic cloves, crushed 25g/1oz lemongrass, smashed 120ml/4fl oz coconut vinegar 120ml/4fl oz lemonade 2 tbsp annatto oil sea salt and freshly ground black pepper lemon juice, to taste Method To make marinade the chicken, mix the ginger, garlic, lemongrass, vinegar, lemonade, salt and pepper in a bowl. Mix in the chicken to coat it thoroughly, cover and marinade in the fridge overnight or for a minimum of 2 hours. Once marinated, remove the chicken from the bowl and put on a plate in your fridge to air dry for 1–2 hours.Preheat oven to 180C/160C Fan/Gas 4.Place the chicken on a roasting tray, and drizzle over the annatto oil. Roast in the oven for 25–30 minutes or until cooked through. Drizzle a little bit more annatto oil for the yellow hue it gives and serve with white rice and soy sauce to dip. To make marinade the chicken, mix the ginger, garlic, lemongrass, vinegar, lemonade, salt and pepper in a bowl. To make marinade the chicken, mix the ginger, garlic, lemongrass, vinegar, lemonade, salt and pepper in a bowl. Mix in the chicken to coat it thoroughly, cover and marinade in the fridge overnight or for a minimum of 2 hours. Mix in the chicken to coat it thoroughly, cover and marinade in the fridge overnight or for a minimum of 2 hours. Once marinated, remove the chicken from the bowl and put on a plate in your fridge to air dry for 1–2 hours. Once marinated, remove the chicken from the bowl and put on a plate in your fridge to air dry for 1–2 hours. Preheat oven to 180C/160C Fan/Gas 4. Preheat oven to 180C/160C Fan/Gas 4. Place the chicken on a roasting tray, and drizzle over the annatto oil. Roast in the oven for 25–30 minutes or until cooked through. Place the chicken on a roasting tray, and drizzle over the annatto oil. Roast in the oven for 25–30 minutes or until cooked through. Drizzle a little bit more annatto oil for the yellow hue it gives and serve with white rice and soy sauce to dip. Drizzle a little bit more annatto oil for the yellow hue it gives and serve with white rice and soy sauce to dip.
Stir fry lime and coconut chicken recipe
 This meal, if served as four portions, provides 420kcal, 25g protein, 58g carbohydrate (of which 2g sugars), 9g fat (of which 3.5g saturates), 3.5g fibre and 1.1g salt per portion. 2 free-range chicken breasts, cut into bite-sized pieces1 lime, zest and juice1 tbsp olive oil150ml/5½fl oz low fat coconut milk1 tbsp Thai fish sauce (nam pla)1 green pepper, seeds removed, cut into strips4 tbsp roughly chopped fresh coriander leaves 4 spring onions, finely sliced300g/10½oz brown rice 2 free-range chicken breasts, cut into bite-sized pieces 1 lime, zest and juice 1 tbsp olive oil 150ml/5½fl oz low fat coconut milk 1 tbsp Thai fish sauce (nam pla) 1 green pepper, seeds removed, cut into strips 4 tbsp roughly chopped fresh coriander leaves 4 spring onions, finely sliced 300g/10½oz brown rice Method Place the chicken pieces, lime zest and juice into a large bowl and toss through to coat thoroughly.Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over.Add coconut milk, fish sauce, green pepper, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through.Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain.To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve. Place the chicken pieces, lime zest and juice into a large bowl and toss through to coat thoroughly. Place the chicken pieces, lime zest and juice into a large bowl and toss through to coat thoroughly. Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over. Heat the olive oil in a large deep frying pan or wok over a high heat. Add the chicken pieces and stir-fry for 4-5 minutes, until golden-brown all over. Add coconut milk, fish sauce, green pepper, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through. Add coconut milk, fish sauce, green pepper, two tablespoons of the coriander and half of the spring onions and stir-fry for a further 2-3 minutes on a lower heat, until the chicken is cooked through. Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain. Meanwhile, boil the rice in a large saucepan according to packet instructions, or until the grains are tender, then drain. To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve. To serve, share the rice out evenly between three or four dishes and spoon over portions of the lime and coconut chicken. Sprinkle with remaining coriander and the remaining spring onions and serve.
Barbecued marinated chicken breast with lime, coriander, ginger and chilli recipe
 small bunch fresh coriander, chopped 100ml/3½fl oz olive oil2 limes, zest of one only and juice of both 20g/¾oz grated ginger2 garlic cloves, crushed1 fresh chilli, choppedsmoked cayenne pepper, to taste (if unavailable, substitute smoked hot paprika)4 chicken breasts small bunch fresh coriander, chopped 100ml/3½fl oz olive oil 2 limes, zest of one only and juice of both 20g/¾oz grated ginger 2 garlic cloves, crushed 1 fresh chilli, chopped smoked cayenne pepper, to taste (if unavailable, substitute smoked hot paprika) 4 chicken breasts Method For the marinade, place the chopped coriander, olive oil, lime zest and juice, ginger, garlic and chili into a bowl.Season, to taste, with cayenne pepper and whisk thoroughly. Place the chicken breasts into a deep dish. Pour the marinade over the chicken, covering completely. Cover the dish and leave the chicken to marinate for three hours.Preheat the barbecue until the coals are white hot.Place the chicken breasts on the barbecue and cook for 15-25 minutes, or until cooked all the way through, turning occasionally. For the marinade, place the chopped coriander, olive oil, lime zest and juice, ginger, garlic and chili into a bowl. For the marinade, place the chopped coriander, olive oil, lime zest and juice, ginger, garlic and chili into a bowl. Season, to taste, with cayenne pepper and whisk thoroughly. Season, to taste, with cayenne pepper and whisk thoroughly. Place the chicken breasts into a deep dish. Pour the marinade over the chicken, covering completely. Cover the dish and leave the chicken to marinate for three hours. Place the chicken breasts into a deep dish. Pour the marinade over the chicken, covering completely. Cover the dish and leave the chicken to marinate for three hours. Preheat the barbecue until the coals are white hot. Preheat the barbecue until the coals are white hot. Place the chicken breasts on the barbecue and cook for 15-25 minutes, or until cooked all the way through, turning occasionally. Place the chicken breasts on the barbecue and cook for 15-25 minutes, or until cooked all the way through, turning occasionally.
Thai spiced burgers recipe
 Something a little bit different to your classic burger - lovely and spicy and great served with sweet chilli sauce and crunchy cucumber. 8 spring onions, finely chopped1 red chilli, finely chopped2 garlic cloves, finely chopped100g salted peanuts500g/ 1lb 2oz lean minced pork or beeflarge bunch fresh coriander, chopped1 lime, zest and juice onlysweet chilli sauce and sliced cucumber to servesalt and ground black pepper 8 spring onions, finely chopped 1 red chilli, finely chopped 2 garlic cloves, finely chopped 100g salted peanuts 500g/ 1lb 2oz lean minced pork or beef large bunch fresh coriander, chopped 1 lime, zest and juice only sweet chilli sauce and sliced cucumber to serve salt and ground black pepper Method If you have a food processor place the spring onions, chilli, garlic and peanuts into the bowl and process until finely chopped. Tip into a bowl and mix well with the pork or beef, coriander, zest and juice of lime and plenty of seasoning.Shape the mixture into burgers and if have time chill until ready to cook.When the coals are at medium temperature place the burgers on the barbecue close to the coals and cook for about 3-4 minutes on each side.Brush slices of crusty bread with a little oil and place on barbecue to toast.Serve the burgers with the toasted bread and a little sliced cucumber and sweet chilli sauce. If you have a food processor place the spring onions, chilli, garlic and peanuts into the bowl and process until finely chopped. If you have a food processor place the spring onions, chilli, garlic and peanuts into the bowl and process until finely chopped. Tip into a bowl and mix well with the pork or beef, coriander, zest and juice of lime and plenty of seasoning. Tip into a bowl and mix well with the pork or beef, coriander, zest and juice of lime and plenty of seasoning. Shape the mixture into burgers and if have time chill until ready to cook. Shape the mixture into burgers and if have time chill until ready to cook. When the coals are at medium temperature place the burgers on the barbecue close to the coals and cook for about 3-4 minutes on each side. When the coals are at medium temperature place the burgers on the barbecue close to the coals and cook for about 3-4 minutes on each side. Brush slices of crusty bread with a little oil and place on barbecue to toast. Brush slices of crusty bread with a little oil and place on barbecue to toast. Serve the burgers with the toasted bread and a little sliced cucumber and sweet chilli sauce. Serve the burgers with the toasted bread and a little sliced cucumber and sweet chilli sauce.
Easy gyoza soup recipe
 This is a go-to quick and easy lunch that is ready in minutes. You can use any gyoza you like – both meat and veggie options work well. 1 free-range egg5 frozen gyoza, from a packet¼ small head broccoli, broken into small florets2 spring onions, trimmed and thinly sliced10 roasted peanuts pinch vegetable bouillon powder ½ tbsp soy sauce½ tbsp Chinese black vinegar1 tsp crispy chilli oil, or to taste 1 free-range egg 5 frozen gyoza, from a packet ¼ small head broccoli, broken into small florets 2 spring onions, trimmed and thinly sliced 10 roasted peanuts pinch vegetable bouillon powder ½ tbsp soy sauce ½ tbsp Chinese black vinegar 1 tsp crispy chilli oil, or to taste Method Bring a small saucepan of water to the boil and carefully add the egg. Boil for 5 minutes, then remove from the heat. Drain away the hot water from the pan and replace with cold to cover the egg. Meanwhile, add about 5cm/2in freshly boiled water to a saucepan and add the gyoza and broccoli. Bring to the boil then reduce to a simmer and cook for around 6 minutes, or until the gyoza are cooked through. Add the spring onions, peanuts, bouillon powder, soy sauce, black vinegar and chilli oil to a noodle bowl. Carefully peel the egg and halve lengthways. Add this to the noodle bowl. When the gyoza are cooked, use a slotted spoon to scoop them and the broccoli into the noodle bowl. Top with as much of the cooking water as you like, mix well and serve. Bring a small saucepan of water to the boil and carefully add the egg. Boil for 5 minutes, then remove from the heat. Drain away the hot water from the pan and replace with cold to cover the egg. Bring a small saucepan of water to the boil and carefully add the egg. Boil for 5 minutes, then remove from the heat. Drain away the hot water from the pan and replace with cold to cover the egg. Meanwhile, add about 5cm/2in freshly boiled water to a saucepan and add the gyoza and broccoli. Bring to the boil then reduce to a simmer and cook for around 6 minutes, or until the gyoza are cooked through. Meanwhile, add about 5cm/2in freshly boiled water to a saucepan and add the gyoza and broccoli. Bring to the boil then reduce to a simmer and cook for around 6 minutes, or until the gyoza are cooked through. Add the spring onions, peanuts, bouillon powder, soy sauce, black vinegar and chilli oil to a noodle bowl. Add the spring onions, peanuts, bouillon powder, soy sauce, black vinegar and chilli oil to a noodle bowl. Carefully peel the egg and halve lengthways. Add this to the noodle bowl. Carefully peel the egg and halve lengthways. Add this to the noodle bowl. When the gyoza are cooked, use a slotted spoon to scoop them and the broccoli into the noodle bowl. Top with as much of the cooking water as you like, mix well and serve. When the gyoza are cooked, use a slotted spoon to scoop them and the broccoli into the noodle bowl. Top with as much of the cooking water as you like, mix well and serve.
Homemade chilli oil recipe
 Chilli oil is perfect to give as a homemade edible present for use in salad dressings, stir-fries or on pizzas. Make in small amounts, though, as it doesn't keep for long! 450ml/17fl oz olive oil (not virgin)20g/¾oz dried red chilli flakes3-4 whole dried red chillies 450ml/17fl oz olive oil (not virgin) 20g/¾oz dried red chilli flakes 3-4 whole dried red chillies Method Gently warm the olive oil in a saucepan. Add the chilli flakes and whole chillies to the oil and heat for 3-4 minutes. Remove from the heat and leave the oil to cool slightly.When the oil has cooled, carefully strain it into a sterilised, sealable glass bottle using a funnel. Add dried chillies from the pan and seal the bottle.Keep the bottle in the refrigerator and use within one week. Gently warm the olive oil in a saucepan. Add the chilli flakes and whole chillies to the oil and heat for 3-4 minutes. Remove from the heat and leave the oil to cool slightly. Gently warm the olive oil in a saucepan. Add the chilli flakes and whole chillies to the oil and heat for 3-4 minutes. Remove from the heat and leave the oil to cool slightly. When the oil has cooled, carefully strain it into a sterilised, sealable glass bottle using a funnel. Add dried chillies from the pan and seal the bottle. When the oil has cooled, carefully strain it into a sterilised, sealable glass bottle using a funnel. Add dried chillies from the pan and seal the bottle. Keep the bottle in the refrigerator and use within one week. Keep the bottle in the refrigerator and use within one week. Recipe tips You can use more or less chillies, depending on the heat you require. To sterilise bottles, wash the bottles in very hot water or put them through the hot cycle of a dishwasher. Place the bottles onto a baking tray and slide into an oven set to 160C/325F/Gas 3 for 10-15 minutes. Keep them warm until filled with the oil.
Lemon meringue pie cocktail recipe
 Combine limoncello and nutty hazelnut and amaretto liqueurs in this pie-inspired cocktail. 50ml/2fl oz limoncello 25ml/1fl oz hazelnut liqueur (such as Frangelico) 2 tsp sugar syrup 30ml/1fl oz lemon juice 1 egg white (or 1 tbsp aquafaba)garnish with lace biscuit 50ml/2fl oz limoncello 25ml/1fl oz hazelnut liqueur (such as Frangelico) 2 tsp sugar syrup 30ml/1fl oz lemon juice 1 egg white (or 1 tbsp aquafaba) garnish with lace biscuit Method In a shaker add the limoncello, amaretto, sugar syrup, lemon juice and egg white. Give it a good hard shake.Add ice to shaker and shake again until ice cold. Strain into a Nick and Nora coupe glass and garnish with a lace biscuit. In a shaker add the limoncello, amaretto, sugar syrup, lemon juice and egg white. Give it a good hard shake. In a shaker add the limoncello, amaretto, sugar syrup, lemon juice and egg white. Give it a good hard shake. Add ice to shaker and shake again until ice cold. Add ice to shaker and shake again until ice cold. Strain into a Nick and Nora coupe glass and garnish with a lace biscuit. Strain into a Nick and Nora coupe glass and garnish with a lace biscuit.
Matar paneer one-pot with rice and tomatoes recipe
 You can make this easy version of creamy paneer with tomatoes and peas at home and enjoy significantly more paneer than you’d get in a standard takeaway. A weeknight win. 225g block paneer, cut into 2cm/¾in cubes1 lemon, zest only1 tsp ground ginger1 tsp ground cumin1 tsp sea salt flakes1 tsp ground turmeric1 tbsp olive oil1 tbsp tomato purée60g/2¼oz yoghurt200g/7oz cherry vine tomatoes 225g block paneer, cut into 2cm/¾in cubes 1 lemon, zest only 1 tsp ground ginger 1 tsp ground cumin 1 tsp sea salt flakes 1 tsp ground turmeric 1 tbsp olive oil 1 tbsp tomato purée 60g/2¼oz yoghurt 200g/7oz cherry vine tomatoes 200g/7oz basmati rice400ml/14fl oz vegetable stock1 cinnamon stick5 cardamom pods, bashed150g/5½oz frozen peas1 heaped tsp butter 200g/7oz basmati rice 400ml/14fl oz vegetable stock 1 cinnamon stick 5 cardamom pods, bashed 150g/5½oz frozen peas 1 heaped tsp butter 1 lime, juice onlytoasted cashew nuts (optional) 1 lime, juice only toasted cashew nuts (optional) Method Preheat the oven to 230C/210C Fan/Gas 8. To make the paneer, tip all the ingredients into a large bowl and mix well. To make the rice, put all the ingredients into a lidded casserole dish or medium roasting tin, then top with the paneer and spices. Cover with a lid or very tightly with kitchen foil, then transfer to the oven to bake for 45 minutes. Taste and add more salt as needed, then serve hot with the lime juice and toasted cashew nuts, if using. Preheat the oven to 230C/210C Fan/Gas 8. To make the paneer, tip all the ingredients into a large bowl and mix well. Preheat the oven to 230C/210C Fan/Gas 8. To make the paneer, tip all the ingredients into a large bowl and mix well. To make the rice, put all the ingredients into a lidded casserole dish or medium roasting tin, then top with the paneer and spices. To make the rice, put all the ingredients into a lidded casserole dish or medium roasting tin, then top with the paneer and spices. Cover with a lid or very tightly with kitchen foil, then transfer to the oven to bake for 45 minutes. Taste and add more salt as needed, then serve hot with the lime juice and toasted cashew nuts, if using. Cover with a lid or very tightly with kitchen foil, then transfer to the oven to bake for 45 minutes. Taste and add more salt as needed, then serve hot with the lime juice and toasted cashew nuts, if using.