ademchaoua/GeneralTextCorpus huggingface dataset:
Pumpkin cheesecake recipe
 This creamy cheesecake makes a change from the more traditional pumpkin pie. Perfect for a Thanksgiving feast. 225g/8oz digestive biscuits60g/2oz butterjuice and zest 1 lemon340g/12oz cooked pumpkin (steamed or roasted)225g/8oz caster sugar450g/1lb cream cheese1 tsp ground cinnamon2.5g/½ tsp freshly grated nutmeg4 eggs90ml/3fl oz double cream90ml/3fl oz natural yoghurt 225g/8oz digestive biscuits 60g/2oz butter juice and zest 1 lemon 340g/12oz cooked pumpkin (steamed or roasted) 225g/8oz caster sugar 450g/1lb cream cheese 1 tsp ground cinnamon 2.5g/½ tsp freshly grated nutmeg 4 eggs 90ml/3fl oz double cream 90ml/3fl oz natural yoghurt Method Heat the oven to 170C/325F/Gas 3.Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly.Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy.Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight.Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature. Heat the oven to 170C/325F/Gas 3. Heat the oven to 170C/325F/Gas 3. Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly. Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly. Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy. Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy. Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight. Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight. Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature. Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature.
Green salad with croûtons recipe
 A fresh green salad with crunchy croûtons and a delicious dressing is perfect for barbecue sides (and practising French!). Once you’ve mastered this dressing, you can have fun creating your own salad combinations. If you're making this recipe with children, see the tips section for advice on kitchen safety. ½ large baguette or 1 small baguette, torn into bite-sized pieces 1 tsp dried mixed herbs 2 tbsp olive oil ½ large baguette or 1 small baguette, torn into bite-sized pieces 1 tsp dried mixed herbs 2 tbsp olive oil 1 garlic clove, crushed 1 tsp English or French mustard1 tsp red wine vinegar 4 tbsp olive oil salt and freshly ground black pepper 1 garlic clove, crushed 1 tsp English or French mustard 1 tsp red wine vinegar 4 tbsp olive oil salt and freshly ground black pepper 2 lettuces (e.g. Romaine, Little Gem or butterhead), torn into small pieceshandful of salad leaves (e.g. watercress, rocket or baby spinach)handful of soft fresh herbs (e.g. chervil, tarragon, parsley or chives), roughly chopped or torn 2 lettuces (e.g. Romaine, Little Gem or butterhead), torn into small pieces handful of salad leaves (e.g. watercress, rocket or baby spinach) handful of soft fresh herbs (e.g. chervil, tarragon, parsley or chives), roughly chopped or torn Method Preheat the oven to 190C/170C Fan/Gas 5.Put the bread on a baking tray and sprinkle with the dried herbs. Drizzle the oil over the bread and bake for 10 minutes, or until crunchy and golden-brown.To make the vinaigrette, put all of the ingredients into a jam jar. Tightly screw the lid on and shake well until combined.To make the salad, put all the ingredients in a large bowl. Top with the croûtons and drizzle over a little of the vinaigrette. Any remaining vinaigrette can be kept in the fridge for up to a week. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Put the bread on a baking tray and sprinkle with the dried herbs. Drizzle the oil over the bread and bake for 10 minutes, or until crunchy and golden-brown. Put the bread on a baking tray and sprinkle with the dried herbs. Drizzle the oil over the bread and bake for 10 minutes, or until crunchy and golden-brown. To make the vinaigrette, put all of the ingredients into a jam jar. Tightly screw the lid on and shake well until combined. To make the vinaigrette, put all of the ingredients into a jam jar. Tightly screw the lid on and shake well until combined. To make the salad, put all the ingredients in a large bowl. Top with the croûtons and drizzle over a little of the vinaigrette. Any remaining vinaigrette can be kept in the fridge for up to a week. To make the salad, put all the ingredients in a large bowl. Top with the croûtons and drizzle over a little of the vinaigrette. Any remaining vinaigrette can be kept in the fridge for up to a week. Recipe tips If making with children, always supervise small children when using the oven and sharp knives. Make sure children always wear thick oven gloves when transferring food to and from the oven or let an adult to do this step.
Classic cranachan recipe
 This traditional Scottish dessert of oats, cream, whisky and raspberries is a delicious alternative to trifle. 570ml/1 pint double cream85g/3oz porridge oats7 tbsp whisky3 tbsp honey450g/1lb raspberriesfresh mint, to garnish 570ml/1 pint double cream 85g/3oz porridge oats 7 tbsp whisky 3 tbsp honey 450g/1lb raspberries fresh mint, to garnish Method Toast the oats in a frying pan, being careful not to burn them. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries. Serve in dessert glasses garnished with a few raspberries and mint. Toast the oats in a frying pan, being careful not to burn them. Toast the oats in a frying pan, being careful not to burn them. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries. Lightly whip the cream until it reaches the soft peak stage, then fold in the whisky, honey, oatmeal and raspberries. Serve in dessert glasses garnished with a few raspberries and mint. Serve in dessert glasses garnished with a few raspberries and mint.
Nonnettes recipe
 French for ‘little nuns’, these delicious little muffin-sized gingerbread cakes are made with honey and lots of spices, with a secret layer of marmalade within. 80g/2¾oz salted butter200ml/7fl oz honey100ml/3½fl oz milk90g/3¼oz dark brown sugar250g/9oz plain flour50g/1¾oz rye flour2 tsp baking powder1 tsp bicarbonate of sodapinch ground cinnamonpinch Chinese five-spice powderpinch ground gingerpinch freshly grated nutmeg pinch mace150g/5½oz marmalade 80g/2¾oz salted butter 200ml/7fl oz honey 100ml/3½fl oz milk 90g/3¼oz dark brown sugar 250g/9oz plain flour 50g/1¾oz rye flour 2 tsp baking powder 1 tsp bicarbonate of soda pinch ground cinnamon pinch Chinese five-spice powder pinch ground ginger pinch freshly grated nutmeg pinch mace 150g/5½oz marmalade icing sugarfine orange zest icing sugar fine orange zest Method Preheat the oven to 200C/180C/Gas 6 and grease 8 of the holes in a 12-hole muffin tin. Mix the butter, honey, milk, sugar and 100ml/3½fl oz of water together in a pan over a medium heat to dissolve the sugar and melt the butter.Sift the flours with the baking powder, bicarbonate of soda, cinnamon, Chinese five-spice powder, ginger, nutmeg and mace in a bowl. Stir the melted liquid mixture into the flour and spices while still warm and mix well. Fill 8 of the muffin holes halfway then add a spoon of marmalade and top up each hole with the remaining mixture.Bake for 20 minutes. Remove, cool and dust with icing sugar and sprinkle over the orange zest to decorate. Preheat the oven to 200C/180C/Gas 6 and grease 8 of the holes in a 12-hole muffin tin. Preheat the oven to 200C/180C/Gas 6 and grease 8 of the holes in a 12-hole muffin tin. Mix the butter, honey, milk, sugar and 100ml/3½fl oz of water together in a pan over a medium heat to dissolve the sugar and melt the butter. Mix the butter, honey, milk, sugar and 100ml/3½fl oz of water together in a pan over a medium heat to dissolve the sugar and melt the butter. Sift the flours with the baking powder, bicarbonate of soda, cinnamon, Chinese five-spice powder, ginger, nutmeg and mace in a bowl. Sift the flours with the baking powder, bicarbonate of soda, cinnamon, Chinese five-spice powder, ginger, nutmeg and mace in a bowl. Stir the melted liquid mixture into the flour and spices while still warm and mix well. Stir the melted liquid mixture into the flour and spices while still warm and mix well. Fill 8 of the muffin holes halfway then add a spoon of marmalade and top up each hole with the remaining mixture. Fill 8 of the muffin holes halfway then add a spoon of marmalade and top up each hole with the remaining mixture. Bake for 20 minutes. Remove, cool and dust with icing sugar and sprinkle over the orange zest to decorate. Bake for 20 minutes. Remove, cool and dust with icing sugar and sprinkle over the orange zest to decorate.
Mushroom crostini recipe
 These crostini would make a delicious vegetarian start to a dinner party - try to use a mixture of wild and cultivated mushrooms if you can. 8 tbsp olive oil2 garlic cloves, 1 peeled, 1 finely chopped1 small red chilli, finely chopped 400g/14oz mixed mushrooms, chopped1 tbsp coarsely chopped fresh flatleaf parsley1 tbsp fresh marjoram leaves salt and freshly ground black pepper8 slices Pugliese (or sourdough) bread 8 tbsp olive oil 2 garlic cloves, 1 peeled, 1 finely chopped 1 small red chilli, finely chopped 400g/14oz mixed mushrooms, chopped 1 tbsp coarsely chopped fresh flatleaf parsley 1 tbsp fresh marjoram leaves salt and freshly ground black pepper 8 slices Pugliese (or sourdough) bread Method Heat six tablespoons of the olive oil in a frying pan, fry the chopped garlic and chilli for one minute, then add the mushrooms and fry for a further 2-3 minutes, or until cooked.Stir in the parsley and marjoram and season with salt and freshly ground black pepper.Meanwhile, toast the slices of bread on both sides. Rub each piece of bread lightly with the whole garlic clove and brush with the remaining olive oil, then slice into individual servings if needed. Spoon over the mushrooms and serve. Heat six tablespoons of the olive oil in a frying pan, fry the chopped garlic and chilli for one minute, then add the mushrooms and fry for a further 2-3 minutes, or until cooked. Heat six tablespoons of the olive oil in a frying pan, fry the chopped garlic and chilli for one minute, then add the mushrooms and fry for a further 2-3 minutes, or until cooked. Stir in the parsley and marjoram and season with salt and freshly ground black pepper. Stir in the parsley and marjoram and season with salt and freshly ground black pepper. Meanwhile, toast the slices of bread on both sides. Rub each piece of bread lightly with the whole garlic clove and brush with the remaining olive oil, then slice into individual servings if needed. Spoon over the mushrooms and serve. Meanwhile, toast the slices of bread on both sides. Rub each piece of bread lightly with the whole garlic clove and brush with the remaining olive oil, then slice into individual servings if needed. Spoon over the mushrooms and serve.
Christmas carrots recipe
 A great way to brush up the humble carrot. Star anise adds a touch of Christmas spice to the sweet buttery glaze. 9 medium carrots, peeled, topped and tailed250g/9oz butter150g/5½oz sugar3 tsp salt4 star anise 9 medium carrots, peeled, topped and tailed 250g/9oz butter 150g/5½oz sugar 3 tsp salt 4 star anise Method Use a clean scourer to smooth the carrots and remove any peel marks (optional).In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the heat to a gentle simmer and add the carrots. Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half.Serve the carrots as a side dish with the reduced cooking liquid poured over. Use a clean scourer to smooth the carrots and remove any peel marks (optional). Use a clean scourer to smooth the carrots and remove any peel marks (optional). In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the heat to a gentle simmer and add the carrots. Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half. In a pan combine 400ml/14fl oz of water, the butter, sugar, salt and star anise. Bring to the boil, then reduce the heat to a gentle simmer and add the carrots. Cook until the carrots are tender (approximately 45 minutes) and the volume of liquid has reduced by half. Serve the carrots as a side dish with the reduced cooking liquid poured over. Serve the carrots as a side dish with the reduced cooking liquid poured over. Recipe tips The carrots can be cooked in advance and quickly reheated in the cooking liquor just before serving.
Leftover turkey and potato pie recipe
 Use up all your Christmas dinner leftovers with this ingenious pie - leftover turkey, parsnips and sprouts topped with roast potatoes. 1 tbsp olive oil1 onion, finely chopped1 garlic clove, chopped680g/1lb 8oz leftover turkey, diced6 tomatoes, seeds removed, diced150ml/¼ pint chicken stock1 tsp Worcestershire sauce225g/8oz diced leftover vegetables (carrots, parsnips and sprouts)115g/4oz frozen peassalt and freshly ground black pepper450g/1lb roast potatoes25g/1oz melted butter 1 tbsp olive oil 1 onion, finely chopped 1 garlic clove, chopped 680g/1lb 8oz leftover turkey, diced 6 tomatoes, seeds removed, diced 150ml/¼ pint chicken stock 1 tsp Worcestershire sauce 225g/8oz diced leftover vegetables (carrots, parsnips and sprouts) 115g/4oz frozen peas salt and freshly ground black pepper 450g/1lb roast potatoes 25g/1oz melted butter Method Heat the oil in a large pan and add the onion and chopped garlic. Cook until softened but not coloured.Add the chopped turkey meat and cook until lightly coloured. Add the diced tomatoes, pour in the stock and Worcestershire sauce and bring to the boil.Simmer until it starts to thicken, then add the diced vegetables and peas and return to the boil. Season with salt and freshly ground black pepper and pour into a large pie dish. Allow to cool.Preheat the oven to 200C/400F/Gas 6.Slice the roast potatoes and lay carefully on top of the turkey mixture. Brush with melted butter and bake until hot in the middle and the potatoes are coloured, about 30 minutes. Heat the oil in a large pan and add the onion and chopped garlic. Cook until softened but not coloured. Heat the oil in a large pan and add the onion and chopped garlic. Cook until softened but not coloured. Add the chopped turkey meat and cook until lightly coloured. Add the diced tomatoes, pour in the stock and Worcestershire sauce and bring to the boil. Add the chopped turkey meat and cook until lightly coloured. Add the diced tomatoes, pour in the stock and Worcestershire sauce and bring to the boil. Simmer until it starts to thicken, then add the diced vegetables and peas and return to the boil. Season with salt and freshly ground black pepper and pour into a large pie dish. Allow to cool. Simmer until it starts to thicken, then add the diced vegetables and peas and return to the boil. Season with salt and freshly ground black pepper and pour into a large pie dish. Allow to cool. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Slice the roast potatoes and lay carefully on top of the turkey mixture. Brush with melted butter and bake until hot in the middle and the potatoes are coloured, about 30 minutes. Slice the roast potatoes and lay carefully on top of the turkey mixture. Brush with melted butter and bake until hot in the middle and the potatoes are coloured, about 30 minutes.
Chocolate croissant bread and butter pudding recipe
 Use up stale croissants to make an impressive chocolate bread and butter pudding laced with hazelnut chocolate spread and dark chocolate chunks. Past-their-best croissants are often on discount in supermarkets and this is a great way to make the most of them. 6 stale all-butter croissants300g/10½oz chocolate hazelnut spread6 free-range eggs200g/7oz caster sugar2 tsp vanilla extract750ml/1⅓ pint full-fat milkbutter, for greasing100g/3½oz dark chocolateicing sugar, to dust 6 stale all-butter croissants 300g/10½oz chocolate hazelnut spread 6 free-range eggs 200g/7oz caster sugar 2 tsp vanilla extract 750ml/1⅓ pint full-fat milk butter, for greasing 100g/3½oz dark chocolate icing sugar, to dust Method Slice the croissants in half lengthways and spread the insides with a generous amount of hazelnut chocolate spread.Whisk the eggs and sugar together in a large bowl until the sugar has dissolved. Add the vanilla extract and milk. Whisk until well combined.Grease a deep baking tin or ovenproof dish with butter. Preheat the oven to 160C/150C Fan/Gas 3.Cut the croissants up into chunks and arrange in an even layer in the dish so there are no big gaps.Pour the egg mixture over the croissants a bit at a time, until no more can be absorbed (you might not need it all). Add the dark chocolate, sandwiching it between the croissants and filling in any small gaps. Dust the top with icing sugar.Bake for 30 minutes or until risen and golden-brown. Serve hot. Slice the croissants in half lengthways and spread the insides with a generous amount of hazelnut chocolate spread. Slice the croissants in half lengthways and spread the insides with a generous amount of hazelnut chocolate spread. Whisk the eggs and sugar together in a large bowl until the sugar has dissolved. Add the vanilla extract and milk. Whisk until well combined. Whisk the eggs and sugar together in a large bowl until the sugar has dissolved. Add the vanilla extract and milk. Whisk until well combined. Grease a deep baking tin or ovenproof dish with butter. Preheat the oven to 160C/150C Fan/Gas 3. Grease a deep baking tin or ovenproof dish with butter. Preheat the oven to 160C/150C Fan/Gas 3. Cut the croissants up into chunks and arrange in an even layer in the dish so there are no big gaps. Cut the croissants up into chunks and arrange in an even layer in the dish so there are no big gaps. Pour the egg mixture over the croissants a bit at a time, until no more can be absorbed (you might not need it all). Add the dark chocolate, sandwiching it between the croissants and filling in any small gaps. Dust the top with icing sugar. Pour the egg mixture over the croissants a bit at a time, until no more can be absorbed (you might not need it all). Add the dark chocolate, sandwiching it between the croissants and filling in any small gaps. Dust the top with icing sugar. Bake for 30 minutes or until risen and golden-brown. Serve hot. Bake for 30 minutes or until risen and golden-brown. Serve hot.
Pongal recipe
 Pongal is Sri Lanka's version of rice pudding. It contains lentils as well as rice, and the sweetness comes from jaggery – a block of unrefined cane sugar which is available from many Asian grocery shops and large supermarkets. 100g/3½oz basmati rice100g/3½oz lentils, such as red split lentils400ml tin coconut milk75g–100g/2½–3½oz jaggery, grated2 cardamom pods, crushed50g/1¾oz golden sultanas50g/1¾oz cashew nuts (toasted, optional) 100g/3½oz basmati rice 100g/3½oz lentils, such as red split lentils 400ml tin coconut milk 75g–100g/2½–3½oz jaggery, grated 2 cardamom pods, crushed 50g/1¾oz golden sultanas 50g/1¾oz cashew nuts (toasted, optional) Method Wash the rice and lentils thoroughly in cold water a couple of times to remove the starch. Bring 250ml/9fl oz water to the boil in a large saucepan. Once bubbling, add the rice and lentils and stir in the coconut milk. Bring to a boil then reduce the heat to a gentle simmer. Cook for 20–25 minutes, stirring frequently, until the rice and lentils are tender.Add the jaggery and cardamom pods and stir until the jaggery is dissolved. Finally stir in the sultanas and cashew nuts. Continue to cook for a further few minutes, adding a splash of water if it starts to dry out. Simmer for a few minutes longer if it needs to reduce slightly. Remove the cardamom pods and serve. Wash the rice and lentils thoroughly in cold water a couple of times to remove the starch. Wash the rice and lentils thoroughly in cold water a couple of times to remove the starch. Bring 250ml/9fl oz water to the boil in a large saucepan. Once bubbling, add the rice and lentils and stir in the coconut milk. Bring to a boil then reduce the heat to a gentle simmer. Cook for 20–25 minutes, stirring frequently, until the rice and lentils are tender. Bring 250ml/9fl oz water to the boil in a large saucepan. Once bubbling, add the rice and lentils and stir in the coconut milk. Bring to a boil then reduce the heat to a gentle simmer. Cook for 20–25 minutes, stirring frequently, until the rice and lentils are tender. Add the jaggery and cardamom pods and stir until the jaggery is dissolved. Add the jaggery and cardamom pods and stir until the jaggery is dissolved. Finally stir in the sultanas and cashew nuts. Continue to cook for a further few minutes, adding a splash of water if it starts to dry out. Simmer for a few minutes longer if it needs to reduce slightly. Remove the cardamom pods and serve. Finally stir in the sultanas and cashew nuts. Continue to cook for a further few minutes, adding a splash of water if it starts to dry out. Simmer for a few minutes longer if it needs to reduce slightly. Remove the cardamom pods and serve.
Roquefort salad recipe
Roquefort salad with pears, chicory and walnut oil Simon Hopkinson's simple salad combines creamy roquefort with crisp, bitter leaves. 2-3 heads red and white chicory, separated into leaves, soaked in iced water for about 10 minutes1 large ripe pear, peeled, thinly sliced 125g/4oz Roquefort (or similar blue raw milk sheep’s cheese), crumbled squeeze lemon juice2-3 tbsp walnut oil freshly ground black pepper 2-3 heads red and white chicory, separated into leaves, soaked in iced water for about 10 minutes 1 large ripe pear, peeled, thinly sliced 125g/4oz Roquefort (or similar blue raw milk sheep’s cheese), crumbled squeeze lemon juice 2-3 tbsp walnut oil freshly ground black pepper Method Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves.Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice. Trickle over the walnut oil and grind over a little freshly ground black pepper. Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves. Dry the chicory leaves and neatly arrange onto a serving dish, inner curved sides facing upwards. Drape the pear slices over the leaves. Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice. Evenly distribute the cheese in and amongst the leaves and squeeze over a touch of lemon juice. Trickle over the walnut oil and grind over a little freshly ground black pepper. Trickle over the walnut oil and grind over a little freshly ground black pepper.