ademchaoua/GeneralTextCorpus huggingface dataset:
Ricotta beefburger recipe
 These simple burgers combine creamy ricotta with sharp capers, served with a sun-dried tomato relish. 400g/14oz beef mince200g/7oz ricotta cheese4 spring onions, finely chopped1 tbsp capers1 sprig of rosemary, leaves pickedsalt and freshly ground black pepper2 tbsp olive oil, for frying 400g/14oz beef mince 200g/7oz ricotta cheese 4 spring onions, finely chopped 1 tbsp capers 1 sprig of rosemary, leaves picked salt and freshly ground black pepper 2 tbsp olive oil, for frying 100g/3½oz sun-dried tomatoes1 tbsp sherry vinegar 100g/3½oz sun-dried tomatoes 1 tbsp sherry vinegar 6 ciabatta rolls 6 ciabatta rolls Method In a large mixing bowl mix together the beef mince, ricotta, spring onions, capers and picked rosemary. Season well with salt and freshly ground black pepper.Using your hands make ball shapes of the mixture to approximately the size of your palm.Pan fry in olive oil for 6-8 minutes per side.For the relish, chop the sun-dried tomatoes and mix with a little of the oil from the jar. Add the sherry vinegar and season with salt and pepper.When the patties are cooked, assemble the burgers with a generous spreading of sun-dried tomato relish. Serve in the rolls. In a large mixing bowl mix together the beef mince, ricotta, spring onions, capers and picked rosemary. Season well with salt and freshly ground black pepper. In a large mixing bowl mix together the beef mince, ricotta, spring onions, capers and picked rosemary. Season well with salt and freshly ground black pepper. Using your hands make ball shapes of the mixture to approximately the size of your palm. Using your hands make ball shapes of the mixture to approximately the size of your palm. Pan fry in olive oil for 6-8 minutes per side. Pan fry in olive oil for 6-8 minutes per side. For the relish, chop the sun-dried tomatoes and mix with a little of the oil from the jar. Add the sherry vinegar and season with salt and pepper. For the relish, chop the sun-dried tomatoes and mix with a little of the oil from the jar. Add the sherry vinegar and season with salt and pepper. When the patties are cooked, assemble the burgers with a generous spreading of sun-dried tomato relish. Serve in the rolls. When the patties are cooked, assemble the burgers with a generous spreading of sun-dried tomato relish. Serve in the rolls.
Lighter chilli con carne with cauliflower 'rice' recipe
 A lower-carb twist on the classic chilli, yet still filling. Each serving provides 311 kcal, 27g protein, 23.5g carbohydrate (of which 17g sugars), 10.5g fat (of which 3g saturates), 8g fibre and 0.9g salt. 150g/5½oz cauliflower1 tsp olive oilsalt and freshly ground black pepper 150g/5½oz cauliflower 1 tsp olive oil salt and freshly ground black pepper 1 tsp rapeseed oil½ medium onion (60g/2¼oz peeled weight), finely chopped1 garlic clove, crushed75g/2½oz 5% fat beef mince200g/7oz tinned chopped tomatoes1 level tbsp tomato puréepinch chilli powder 25g/1oz drained and rinsed tinned red kidney beans 1 tsp rapeseed oil ½ medium onion (60g/2¼oz peeled weight), finely chopped 1 garlic clove, crushed 75g/2½oz 5% fat beef mince 200g/7oz tinned chopped tomatoes 1 level tbsp tomato purée pinch chilli powder 25g/1oz drained and rinsed tinned red kidney beans Method Preheat the oven to 200C/180C Fan/Gas 6.To make the ‘rice’, put the cauliflower in a food processor and pulse for 30 seconds, or until it has the texture of rice. Stir in the olive oil and season. Spread the 'rice' onto a baking tray and bake for 15 minutes. Meanwhile, to make the chilli con carne, heat the rapeseed oil in small saucepan over a medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and mince and cook for 4 minutes. Mix in the tomatoes, tomato purée and chilli powder. Season and simmer for 15 minutes. Add the kidney beans and cook for 2 minutes more. Serve the chilli with the cauliflower 'rice'. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. To make the ‘rice’, put the cauliflower in a food processor and pulse for 30 seconds, or until it has the texture of rice. Stir in the olive oil and season. Spread the 'rice' onto a baking tray and bake for 15 minutes. To make the ‘rice’, put the cauliflower in a food processor and pulse for 30 seconds, or until it has the texture of rice. Stir in the olive oil and season. Spread the 'rice' onto a baking tray and bake for 15 minutes. Meanwhile, to make the chilli con carne, heat the rapeseed oil in small saucepan over a medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and mince and cook for 4 minutes. Mix in the tomatoes, tomato purée and chilli powder. Season and simmer for 15 minutes. Add the kidney beans and cook for 2 minutes more. Meanwhile, to make the chilli con carne, heat the rapeseed oil in small saucepan over a medium heat. Add the onion and cook for 3 minutes. Stir in the garlic and mince and cook for 4 minutes. Mix in the tomatoes, tomato purée and chilli powder. Season and simmer for 15 minutes. Add the kidney beans and cook for 2 minutes more. Serve the chilli with the cauliflower 'rice'. Serve the chilli with the cauliflower 'rice'. Recipe tips To make this recipe 400 kcal, increase the quantity of mince to 125g/4½oz and red kidney beans to 50g/1¾oz.
Orzo pasta salad with feta, prawns and lemon recipe
 Surprisingly quick and easy to prepare, this elegant warm orzo salad is perfect for a speedy lunch or fuss-free starter. Each serving provides 635kcal, 32g protein, 57g carbohydrate (of which 4g sugars), 30g fat (of which 16g saturates), 5g fibre and 2.4g salt. 100g/3½oz feta ½ unwaxed lemon, grated zest and juice 4 tbsp crème fraîche 1 tbsp extra virgin olive oil 60g/2¼oz rocket, roughly chopped 150g/5½oz cooked and peeled prawns, defrosted if frozen 150g/5½oz orzo1 small courgette (approx. 175g/6oz), diced into 1cm/½in cubes salt and freshly ground black pepper 100g/3½oz feta ½ unwaxed lemon, grated zest and juice 4 tbsp crème fraîche 1 tbsp extra virgin olive oil 60g/2¼oz rocket, roughly chopped 150g/5½oz cooked and peeled prawns, defrosted if frozen 150g/5½oz orzo 1 small courgette (approx. 175g/6oz), diced into 1cm/½in cubes salt and freshly ground black pepper Method Finely crumble the feta into a large bowl, then stir in the lemon zest and juice, crème fraîche, olive oil, rocket and prawns. Season with pepper (the feta will provide enough salt). Bring a large pan of lightly salted water to the boil, add the orzo and cook according to the packet instructions. Add the courgettes 4 minutes before the end of the cooking time. Drain the pasta and courgettes, then immediately tip into the feta bowl. Stir well; the rocket should wilt a little. Serve immediately. Finely crumble the feta into a large bowl, then stir in the lemon zest and juice, crème fraîche, olive oil, rocket and prawns. Season with pepper (the feta will provide enough salt). Finely crumble the feta into a large bowl, then stir in the lemon zest and juice, crème fraîche, olive oil, rocket and prawns. Season with pepper (the feta will provide enough salt). Bring a large pan of lightly salted water to the boil, add the orzo and cook according to the packet instructions. Add the courgettes 4 minutes before the end of the cooking time. Bring a large pan of lightly salted water to the boil, add the orzo and cook according to the packet instructions. Add the courgettes 4 minutes before the end of the cooking time. Drain the pasta and courgettes, then immediately tip into the feta bowl. Stir well; the rocket should wilt a little. Serve immediately. Drain the pasta and courgettes, then immediately tip into the feta bowl. Stir well; the rocket should wilt a little. Serve immediately.
Chicken carbonara recipe
 A twist on the classic, chicken carbonara makes a wonderful mid-week dinner. Simple, satisfying and ready in 20 minutes - what more could you ask for? 1 tbsp olive oil50g/2oz pancetta cubes, or smoked streaky bacon, chopped finely125g/4½oz chicken breast, cut into strips200g/7oz dried spaghetti2 free-range eggs, beaten2 free-range egg yolks, beaten 75ml/2¾fl oz double cream75g/2¾oz Parmesan, grated, plus extra to servefreshly ground black pepper 1 tbsp olive oil 50g/2oz pancetta cubes, or smoked streaky bacon, chopped finely 125g/4½oz chicken breast, cut into strips 200g/7oz dried spaghetti 2 free-range eggs, beaten 2 free-range egg yolks, beaten 75ml/2¾fl oz double cream 75g/2¾oz Parmesan, grated, plus extra to serve freshly ground black pepper Method Heat the oil in a pan over a medium heat. Add the pancetta and fry until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside.Add the chicken to the same pan and fry for 4-5 minutes, or until completely cooked through.Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain, reserving a little of the cooking water.Put the beaten eggs in a large bowl. Add the spaghetti to the eggs and a little of the reserved cooking water and mix well. Add the cream, Parmesan, cooked chicken and cooked pancetta cubes and stir to combine. To serve, divide the pasta and sauce between two bowls. Top with extra Parmesan and freshly ground black pepper. Heat the oil in a pan over a medium heat. Add the pancetta and fry until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside. Heat the oil in a pan over a medium heat. Add the pancetta and fry until crisp and golden-brown. Remove from the pan with a slotted spoon and set aside. Add the chicken to the same pan and fry for 4-5 minutes, or until completely cooked through. Add the chicken to the same pan and fry for 4-5 minutes, or until completely cooked through. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain, reserving a little of the cooking water. Bring a large pan of salted water to the boil and cook the spaghetti according to packet instructions. Drain, reserving a little of the cooking water. Put the beaten eggs in a large bowl. Add the spaghetti to the eggs and a little of the reserved cooking water and mix well. Add the cream, Parmesan, cooked chicken and cooked pancetta cubes and stir to combine. Put the beaten eggs in a large bowl. Add the spaghetti to the eggs and a little of the reserved cooking water and mix well. Add the cream, Parmesan, cooked chicken and cooked pancetta cubes and stir to combine. To serve, divide the pasta and sauce between two bowls. Top with extra Parmesan and freshly ground black pepper. To serve, divide the pasta and sauce between two bowls. Top with extra Parmesan and freshly ground black pepper.
Penne carbonara recipe
 James Martin’s recipe for a classic carbonara uses fresh penne, but dried spaghetti also works well. 1 tbsp extra virgin olive oil300g/11oz pancetta, sliced3 free-range egg yolks50g/1¾oz parmesan, grated, plus extra for serving100ml/3½fl oz double creamsalt and freshly ground black pepper350g/12oz fresh penne pasta3 tbsp chopped fresh flatleaf parsley 1 tbsp extra virgin olive oil 300g/11oz pancetta, sliced 3 free-range egg yolks 50g/1¾oz parmesan, grated, plus extra for serving 100ml/3½fl oz double cream salt and freshly ground black pepper 350g/12oz fresh penne pasta 3 tbsp chopped fresh flatleaf parsley Method Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper.Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper.Cook the penne according to pack instructions in a pan of salted boiling water.Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined.To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan. Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper. Heat a frying pan until hot. Add the olive oil and pancetta and cook for 3-5 minutes, or until crisp. Remove the pancetta from the pan and set aside to drain on kitchen paper. Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper. Whisk the egg yolks, parmesan and cream in a bowl and season, to taste, with salt and freshly ground black pepper. Cook the penne according to pack instructions in a pan of salted boiling water. Cook the penne according to pack instructions in a pan of salted boiling water. Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined. Drain the pasta and add it to the cream mixture, stirring continuously until smooth. Add the pancetta and parsley and stir until well combined. To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan. To serve, spoon pasta into warmed bowls and sprinkle with a little extra parmesan.
Spanish tomato bread recipe
 A classic catalan dish that’s very simple and easy to prepare but totally more-ish. Add to a tapas selection. This bread, if served as 8 slices, provides 209kcal, 7g protein, 34g carbohydrate (of which 2g sugars), 4.5g fat (of which 0.5g saturates), 2g fibre and 1g salt per portion. 1 loaf sourdough bread (or any crusty dense white bread), sliced into 6-8 thick slices3-4 garlic cloves, halved2–3 tomatoes, preferably organic, halved2 tbsp extra virgin olive oilsalt 1 loaf sourdough bread (or any crusty dense white bread), sliced into 6-8 thick slices 3-4 garlic cloves, halved 2–3 tomatoes, preferably organic, halved 2 tbsp extra virgin olive oil salt Method Toast the slices of bread on both sides until pale brown. Rub one side of each slice of toast with the cut side of a clove of garlic, using a new half garlic every couple of slices. Rub the garlicky side of each slice with the cut side of a tomato. The aim is to give the bread a red colour and tomato flavour without making it too soggy. Use a new tomato half every two or three slices, as you need to. Arrange the slices on a serving plate, drizzle with the olive oil and sprinkle with salt to serve. Toast the slices of bread on both sides until pale brown. Toast the slices of bread on both sides until pale brown. Rub one side of each slice of toast with the cut side of a clove of garlic, using a new half garlic every couple of slices. Rub one side of each slice of toast with the cut side of a clove of garlic, using a new half garlic every couple of slices. Rub the garlicky side of each slice with the cut side of a tomato. The aim is to give the bread a red colour and tomato flavour without making it too soggy. Use a new tomato half every two or three slices, as you need to. Rub the garlicky side of each slice with the cut side of a tomato. The aim is to give the bread a red colour and tomato flavour without making it too soggy. Use a new tomato half every two or three slices, as you need to. Arrange the slices on a serving plate, drizzle with the olive oil and sprinkle with salt to serve. Arrange the slices on a serving plate, drizzle with the olive oil and sprinkle with salt to serve. Recipe tips This dish is best with beautifully ripe tomatoes, so use the ripest most flavourful ones you can find
Miso martini recipe
 Nutty miso and toasted sesame seeds make the perfect accompaniment to dry shochu and vermouth. 5ml/1 tsp miso paste (white miso thinned with some hot water), plus extra to garnish 5ml/1 tsp miso paste (white miso thinned with some hot water), plus extra to garnish 60ml/2oz shochu10ml/2 tsp dry vermouth 60ml/2oz shochu 10ml/2 tsp dry vermouth Method Paint a small amount of miso paste onto a martini glass and dip into the toasted sesame seeds. Fill a cocktail shaker with ice. Add the miso paste, shochu and vermouth and stir until ice cold. Double strain into the martini glass. Paint a small amount of miso paste onto a martini glass and dip into the toasted sesame seeds. Paint a small amount of miso paste onto a martini glass and dip into the toasted sesame seeds. Fill a cocktail shaker with ice. Add the miso paste, shochu and vermouth and stir until ice cold. Fill a cocktail shaker with ice. Add the miso paste, shochu and vermouth and stir until ice cold. Double strain into the martini glass. Double strain into the martini glass.
Jerusalem artichoke soup with white truffle oil recipe
 Jerusalem artichokes have a wonderful creamy texture, and an earthy, nutty flavour that blends perfectly with luxurious truffle oil. 30g/1oz unsalted butter70g/2½oz onions, sliced250ml/9fl oz chicken stock400g/14oz Jerusalem artichokes, peeled and cut into small pieces1 bouquet garni50g/1¾oz butter few drops truffle oil 1 tbsp chopped fresh chives salt and freshly ground black pepper 30g/1oz unsalted butter 70g/2½oz onions, sliced 250ml/9fl oz chicken stock 400g/14oz Jerusalem artichokes, peeled and cut into small pieces 1 bouquet garni 50g/1¾oz butter few drops truffle oil 1 tbsp chopped fresh chives salt and freshly ground black pepper Method Melt the butter in a saucepan, add the onions and a pinch of salt and cook gently until soft, without colouring. Add 250ml/9fl oz water, the chicken stock, artichokes and bouquet garni and bring to the boil. Cook for about 30 minutes. Once the artichokes are soft, remove the bouquet garni. Transfer to a blender and blend to a fine purée, then pass through a fine sieve if needed.Whisk the butter into the soup, add a few drops of truffle oil, then season with salt and pepper.Serve with a sprinkling of fresh chives. Melt the butter in a saucepan, add the onions and a pinch of salt and cook gently until soft, without colouring. Add 250ml/9fl oz water, the chicken stock, artichokes and bouquet garni and bring to the boil. Cook for about 30 minutes. Once the artichokes are soft, remove the bouquet garni. Transfer to a blender and blend to a fine purée, then pass through a fine sieve if needed. Melt the butter in a saucepan, add the onions and a pinch of salt and cook gently until soft, without colouring. Add 250ml/9fl oz water, the chicken stock, artichokes and bouquet garni and bring to the boil. Cook for about 30 minutes. Once the artichokes are soft, remove the bouquet garni. Transfer to a blender and blend to a fine purée, then pass through a fine sieve if needed. Whisk the butter into the soup, add a few drops of truffle oil, then season with salt and pepper. Whisk the butter into the soup, add a few drops of truffle oil, then season with salt and pepper. Serve with a sprinkling of fresh chives. Serve with a sprinkling of fresh chives. Recipe tips This recipe can be doubled or even tripled to suit. Just stick to one bouquet garni.
Prawn cocktail with avocado recipe
 This classic starter gets a punchy update from the Hairy Bikers in the form of fiery central American additions. Each serving provides 373kcal, 27g protein, 6g carbohydrate (of which 4g sugars), 26g fat (of which 12g saturates), 3.5g fibre and 0.9g salt. 500g/1lb 2oz frozen Atlantic prawns, de-frosted, drained150ml/5fl oz ready-made gazpacho150ml/5fl oz low-fat crème fraîche1 shallot, peeled, very finely diced2 tomatoes, skins removed, flesh diced1 red chilli, stalk removed, finely diced6 radishes, trimmed, finely slicedsmall bunch fresh coriander leaves, chopped, plus extra sprigs to garnish1 lime, juice and zest8 dashes Tabascosalt and freshly ground black pepper 500g/1lb 2oz frozen Atlantic prawns, de-frosted, drained 150ml/5fl oz ready-made gazpacho 150ml/5fl oz low-fat crème fraîche 1 shallot, peeled, very finely diced 2 tomatoes, skins removed, flesh diced 1 red chilli, stalk removed, finely diced 6 radishes, trimmed, finely sliced small bunch fresh coriander leaves, chopped, plus extra sprigs to garnish 1 lime, juice and zest 8 dashes Tabasco salt and freshly ground black pepper 2 small baby gem lettuces, shredded1 large ripe avocado, peeled, stone removed, flesh sliced lengthways4 pinches cayenne pepper4 large fresh cooked prawns, heads and shells intact4 sprigs fresh coriander 2 small baby gem lettuces, shredded 1 large ripe avocado, peeled, stone removed, flesh sliced lengthways 4 pinches cayenne pepper 4 large fresh cooked prawns, heads and shells intact 4 sprigs fresh coriander Method For the prawn cocktail, mix together all of the prawn cocktail ingredients in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.To serve, divide the shredded lettuce equally among four serving dishes. Arrange the avocado slices on top, then spoon over the prawn cocktail mixture. Sprinkle over a pinch of cayenne pepper and garnish with a shell-on prawn and a sprig of coriander. Serve immediately. For the prawn cocktail, mix together all of the prawn cocktail ingredients in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. For the prawn cocktail, mix together all of the prawn cocktail ingredients in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. To serve, divide the shredded lettuce equally among four serving dishes. Arrange the avocado slices on top, then spoon over the prawn cocktail mixture. Sprinkle over a pinch of cayenne pepper and garnish with a shell-on prawn and a sprig of coriander. Serve immediately. To serve, divide the shredded lettuce equally among four serving dishes. Arrange the avocado slices on top, then spoon over the prawn cocktail mixture. Sprinkle over a pinch of cayenne pepper and garnish with a shell-on prawn and a sprig of coriander. Serve immediately.