ademchaoua/GeneralTextCorpus huggingface dataset:
Midsummer asparagus, goats’ cheese and fig salad recipe
 Peel the broad beans for a tender bite, and a vibrant green colour to go with the asparagus and other summery ingredients. 100g/3½oz podded broad beans (or 600g/1lb 5oz if in pods)2 Little Gem lettuces, cut in half lengthways, then into 8 thin wedges60g/2¼oz bag salad leaves6 just-ripe fresh figs, tops removed, quartered100g/3½oz firm goats’ cheese, peeled and crumbled250g/9oz asparagus, tips cut off, stalks cut into diagonal piecesselection of purple micro herbs 100g/3½oz podded broad beans (or 600g/1lb 5oz if in pods) 2 Little Gem lettuces, cut in half lengthways, then into 8 thin wedges 60g/2¼oz bag salad leaves 6 just-ripe fresh figs, tops removed, quartered 100g/3½oz firm goats’ cheese, peeled and crumbled 250g/9oz asparagus, tips cut off, stalks cut into diagonal pieces selection of purple micro herbs 1 tsp lemon juice1 tsp sugar1 tsp Dijon mustard1 garlic clove, crushed1 tbsp finely chopped chives6 tbsp olive oilsalt and freshly ground black pepper 1 tsp lemon juice 1 tsp sugar 1 tsp Dijon mustard 1 garlic clove, crushed 1 tbsp finely chopped chives 6 tbsp olive oil salt and freshly ground black pepper Method Bring a medium pan of water to the boil. Add the beans and asparagus and boil for 2–3 minutes. Drain, refresh in cold water, then drain again and peel the broad beans. Assemble the salad in a large salad bowl by layering the Little Gem wedges, salad leaves, figs, goats’ cheese, asparagus, broad beans and micro herbs. For the dressing, mix the remaining ingredients together in a small bowl. Just before serving, pour the dressing over the salad, toss to combine and serve. Bring a medium pan of water to the boil. Add the beans and asparagus and boil for 2–3 minutes. Drain, refresh in cold water, then drain again and peel the broad beans. Bring a medium pan of water to the boil. Add the beans and asparagus and boil for 2–3 minutes. Drain, refresh in cold water, then drain again and peel the broad beans. Assemble the salad in a large salad bowl by layering the Little Gem wedges, salad leaves, figs, goats’ cheese, asparagus, broad beans and micro herbs. Assemble the salad in a large salad bowl by layering the Little Gem wedges, salad leaves, figs, goats’ cheese, asparagus, broad beans and micro herbs. For the dressing, mix the remaining ingredients together in a small bowl. Just before serving, pour the dressing over the salad, toss to combine and serve. For the dressing, mix the remaining ingredients together in a small bowl. Just before serving, pour the dressing over the salad, toss to combine and serve.
Pearl barley with spinach and pork mince recipe
 This is a filling pork and spinach orzotto - like a risotto, but with pearl barley instead of rice. 3 tbsp extra virgin olive oil1 small onion, finely chopped150g/5½oz pork mince200g/7oz pearl barley120g/4oz spinach, roughly chopped½ glass white wine1 litre/1¾ pint vegetable stockhandful of flatleaf parsley, finely choppedsalt and freshly ground black pepper 3 tbsp extra virgin olive oil 1 small onion, finely chopped 150g/5½oz pork mince 200g/7oz pearl barley 120g/4oz spinach, roughly chopped ½ glass white wine 1 litre/1¾ pint vegetable stock handful of flatleaf parsley, finely chopped salt and freshly ground black pepper Method Heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned.Stir in the pearl barley and spinach and cook for a couple of minutes.Add the white wine and allow to evaporate.Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl barley is cooked, about 30 minutes. Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately. Heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned. Heat one tablespoon of the oil in a large saucepan, add the onion and pork and cook, stirring, until the onion is soft and the pork browned. Stir in the pearl barley and spinach and cook for a couple of minutes. Stir in the pearl barley and spinach and cook for a couple of minutes. Add the white wine and allow to evaporate. Add the white wine and allow to evaporate. Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl barley is cooked, about 30 minutes. Now gradually add the stock ladle by ladle, waiting until each ladleful has been absorbed before you add the next. Continue until the pearl barley is cooked, about 30 minutes. Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately. Remove from the heat, mix in the remaining oil and parsley and season with salt and black pepper. Serve immediately.
Chocolate fruit and nut refrigerator cake recipe
 225g/8oz digestive or ginger nut biscuits, broken into small pieces25g/1oz dried cherries25g/1oz glace cherries, chopped25g/1oz dried apricots, chopped25g/1oz dried blueberries25g/1oz sultanas25g/1oz mixed peel25g/1oz flaked almonds 175g/6oz dark Belgian chocolate (70% cocoa solids) broken into small pieces140g/5oz unsalted butter3 tbsp double cream 225g/8oz digestive or ginger nut biscuits, broken into small pieces 25g/1oz dried cherries 25g/1oz glace cherries, chopped 25g/1oz dried apricots, chopped 25g/1oz dried blueberries 25g/1oz sultanas 25g/1oz mixed peel 25g/1oz flaked almonds 175g/6oz dark Belgian chocolate (70% cocoa solids) broken into small pieces 140g/5oz unsalted butter 3 tbsp double cream a little vegetable oil a little vegetable oil ice cream ice cream Method Mix together in a bowl all the ingredients except the chocolate, butter and cream.Place the chocolate, butter and cream into a saucepan over a low heat and allow the chocolate to melt, stirring to combine.Pour the chocolate over the biscuit mix and stir everything well until combined. Meanwhile line a 20cm/8in cake tin with a large sheet of foil pressing it carefully into the tin. Brush the foil with a scant coating of vegetable oil.Spoon the chocolate mix into the foil lined cake tin and push down well. Cover the cake with more foil and place in the refrigerator. Chill for about two hours. Remove from the tin and lift off the foil. Cut into wedges and serve with vanilla ice cream. Mix together in a bowl all the ingredients except the chocolate, butter and cream. Mix together in a bowl all the ingredients except the chocolate, butter and cream. Place the chocolate, butter and cream into a saucepan over a low heat and allow the chocolate to melt, stirring to combine. Place the chocolate, butter and cream into a saucepan over a low heat and allow the chocolate to melt, stirring to combine. Pour the chocolate over the biscuit mix and stir everything well until combined. Pour the chocolate over the biscuit mix and stir everything well until combined. Meanwhile line a 20cm/8in cake tin with a large sheet of foil pressing it carefully into the tin. Brush the foil with a scant coating of vegetable oil. Meanwhile line a 20cm/8in cake tin with a large sheet of foil pressing it carefully into the tin. Brush the foil with a scant coating of vegetable oil. Spoon the chocolate mix into the foil lined cake tin and push down well. Cover the cake with more foil and place in the refrigerator. Chill for about two hours. Remove from the tin and lift off the foil. Cut into wedges and serve with vanilla ice cream. Spoon the chocolate mix into the foil lined cake tin and push down well. Cover the cake with more foil and place in the refrigerator. Chill for about two hours. Remove from the tin and lift off the foil. Cut into wedges and serve with vanilla ice cream.
Peppercorn crusted tuna with ginger and soy dressing recipe
 The meaty flavour of seared tuna is offset with the heat of peppercorns and a zingy dressing in this simple summer fish recipe. 115g jar green peppercorns in brine, drained and roughly chopped2 x 100g/3½oz fresh tuna steaksdash olive oil 200g/7oz baby leaf spinach 115g jar green peppercorns in brine, drained and roughly chopped 2 x 100g/3½oz fresh tuna steaks dash olive oil 200g/7oz baby leaf spinach 1 tbsp finely chopped ginger½ bunch chives, finely chopped100ml/3½fl oz vegetable oil1–2 tbsp soy sauce 1 tsp sesame oil 1 garlic clove, crushed 1 lemon, juice onlysalt and freshly ground black pepper 1 tbsp finely chopped ginger ½ bunch chives, finely chopped 100ml/3½fl oz vegetable oil 1–2 tbsp soy sauce 1 tsp sesame oil 1 garlic clove, crushed 1 lemon, juice only salt and freshly ground black pepper Method Put the peppercorns in a shallow bowl and press the tuna steaks down onto them. Turn the steak over and repeat on the other side. Heat the olive oil in a large frying pan set over a high heat. Sear the tuna for 1–2 minutes on each side. Remove the tuna from the pan and set aside to rest. Add the spinach to the pan and cook, stirring, until wilted. Put all the dressing ingredients into a screw-top jar and shake to combine, alternatively, whisk together in a small bowl. Season with salt and pepper. To serve, divide the spinach between two serving plates. Slice the tuna steaks into three, lay on top of the spinach and dress with the ginger and soy dressing. Put the peppercorns in a shallow bowl and press the tuna steaks down onto them. Turn the steak over and repeat on the other side. Put the peppercorns in a shallow bowl and press the tuna steaks down onto them. Turn the steak over and repeat on the other side. Heat the olive oil in a large frying pan set over a high heat. Sear the tuna for 1–2 minutes on each side. Remove the tuna from the pan and set aside to rest. Add the spinach to the pan and cook, stirring, until wilted. Heat the olive oil in a large frying pan set over a high heat. Sear the tuna for 1–2 minutes on each side. Remove the tuna from the pan and set aside to rest. Add the spinach to the pan and cook, stirring, until wilted. Put all the dressing ingredients into a screw-top jar and shake to combine, alternatively, whisk together in a small bowl. Season with salt and pepper. Put all the dressing ingredients into a screw-top jar and shake to combine, alternatively, whisk together in a small bowl. Season with salt and pepper. To serve, divide the spinach between two serving plates. Slice the tuna steaks into three, lay on top of the spinach and dress with the ginger and soy dressing. To serve, divide the spinach between two serving plates. Slice the tuna steaks into three, lay on top of the spinach and dress with the ginger and soy dressing.
Three cheese and cress muffins recipe
 Use up leftover cheese in this tasty muffin. recipe. They're great for lunchboxes and picnics. 1 free-range egg white4 tbsp vegetable oil3-4 tbsp milk125g/4½oz plain flour1 tsp baking powderpinch English mustard powdersmall bunch salad cress15g/½ oz cheddar, grated15g/½ oz feta, crumbled15g/½ oz parmesan, grated 1 free-range egg white 4 tbsp vegetable oil 3-4 tbsp milk 125g/4½oz plain flour 1 tsp baking powder pinch English mustard powder small bunch salad cress 15g/½ oz cheddar, grated 15g/½ oz feta, crumbled 15g/½ oz parmesan, grated Method Preheat the oven to 200C/400F/Gas 6. Line a mini muffin tin with paper cases.Whisk the egg white in a bowl until frothy, then whisk in the oil and milk. Season with freshly ground black pepper.Stir the flour, baking powder and mustard powder together in a bowl.Stir in the egg mixture, cress, cheddar, feta and parmesan until just combined.Spoon the mixture into the muffin tin and bake in the oven for 12-15 minutes, or until the muffins are risen and golden-brown. Preheat the oven to 200C/400F/Gas 6. Line a mini muffin tin with paper cases. Preheat the oven to 200C/400F/Gas 6. Line a mini muffin tin with paper cases. Whisk the egg white in a bowl until frothy, then whisk in the oil and milk. Season with freshly ground black pepper. Whisk the egg white in a bowl until frothy, then whisk in the oil and milk. Season with freshly ground black pepper. Stir the flour, baking powder and mustard powder together in a bowl. Stir the flour, baking powder and mustard powder together in a bowl. Stir in the egg mixture, cress, cheddar, feta and parmesan until just combined. Stir in the egg mixture, cress, cheddar, feta and parmesan until just combined. Spoon the mixture into the muffin tin and bake in the oven for 12-15 minutes, or until the muffins are risen and golden-brown. Spoon the mixture into the muffin tin and bake in the oven for 12-15 minutes, or until the muffins are risen and golden-brown.
Mini meringue nests with pistachios and raspberries recipe
 These dainty little mouthfuls are a clever twist on a classic pavlova and make perfect petit fours. 3 free-range egg whites1 tsp lemon juice150g/5½oz caster sugar115g/4oz unsalted pistachios, blended to a fine powder115g/4oz white chocolate with dried raspberries, melted142ml/¼ pint double cream115g/4oz white chocolate, shaved with a knife12 fresh raspberries12 small mint leaves 3 free-range egg whites 1 tsp lemon juice 150g/5½oz caster sugar 115g/4oz unsalted pistachios, blended to a fine powder 115g/4oz white chocolate with dried raspberries, melted 142ml/¼ pint double cream 115g/4oz white chocolate, shaved with a knife 12 fresh raspberries 12 small mint leaves Method Preheat the oven to 110C/225F/Gas ¼. Line a baking tray with greaseproof paper.Whisk the egg whites and lemon juice in a bowl until they form stiff peaks, then fold in the sugar and pistachios. Spoon the mixture into a piping bag fitted with a plain nozzle and pipe small nests onto the baking tray. Bake in the oven for two hours, lthen remove from the oven and set aside to cool completely. Carefully remove the meringues from the paper.Spoon the melted chocolate into the meringue nests. Whip the cream in a bowl until stiff peaks form when the whisk is removed. Spoon the cream into a piping bag fitted with a small nozzle and pipe into the middle of the nests.Shave the white chocolate over the nests and decorate each one with a raspberry and a mint leaf. Preheat the oven to 110C/225F/Gas ¼. Line a baking tray with greaseproof paper. Preheat the oven to 110C/225F/Gas ¼. Line a baking tray with greaseproof paper. Whisk the egg whites and lemon juice in a bowl until they form stiff peaks, then fold in the sugar and pistachios. Spoon the mixture into a piping bag fitted with a plain nozzle and pipe small nests onto the baking tray. Bake in the oven for two hours, lthen remove from the oven and set aside to cool completely. Carefully remove the meringues from the paper. Whisk the egg whites and lemon juice in a bowl until they form stiff peaks, then fold in the sugar and pistachios. Spoon the mixture into a piping bag fitted with a plain nozzle and pipe small nests onto the baking tray. Bake in the oven for two hours, lthen remove from the oven and set aside to cool completely. Carefully remove the meringues from the paper. Spoon the melted chocolate into the meringue nests. Whip the cream in a bowl until stiff peaks form when the whisk is removed. Spoon the cream into a piping bag fitted with a small nozzle and pipe into the middle of the nests. Spoon the melted chocolate into the meringue nests. Whip the cream in a bowl until stiff peaks form when the whisk is removed. Spoon the cream into a piping bag fitted with a small nozzle and pipe into the middle of the nests. Shave the white chocolate over the nests and decorate each one with a raspberry and a mint leaf. Shave the white chocolate over the nests and decorate each one with a raspberry and a mint leaf.
Christmas parfait recipe
 A simple, spiced, frozen parfait that makes the perfect accompaniment to Christmas pudding or stand-alone festive treat. 200g/7oz raisins1 large orange, finely grated zest and juice75ml/2½fl oz spiced rum1 tsp ground allspice½ tsp freshly grated nutmeg1 tsp ground cinnamon¼ tsp ground cloves125g/4½oz dark brown soft sugar4 free-range eggs, separated600ml/21fl oz double cream 200g/7oz raisins 1 large orange, finely grated zest and juice 75ml/2½fl oz spiced rum 1 tsp ground allspice ½ tsp freshly grated nutmeg 1 tsp ground cinnamon ¼ tsp ground cloves 125g/4½oz dark brown soft sugar 4 free-range eggs, separated 600ml/21fl oz double cream Method Line a large loaf tin with cling film. Place the raisins, orange juice and zest, rum and spices in a saucepan over a high heat. Bring to the boil, then turn down the heat and simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool.Meanwhile, beat the sugar and egg yolks together in a large bowl until fluffy and firm. In a separate bowl, whisk the cream to soft peaks and stir into the egg and sugar mixture with the raisins and any remaining poaching liquid.In a clean bowl, whisk the egg whites to soft peaks. Fold into the cream and raisin mixture gently, one spoon at a time.Pour into the loaf tin, smooth with the back of a spoon and wrap in cling film. Freeze for 45 minutes, then whisk to evenly distribute the raisins. Freeze for several hours, until firm. Cut into slices and serve. Line a large loaf tin with cling film. Line a large loaf tin with cling film. Place the raisins, orange juice and zest, rum and spices in a saucepan over a high heat. Bring to the boil, then turn down the heat and simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool. Place the raisins, orange juice and zest, rum and spices in a saucepan over a high heat. Bring to the boil, then turn down the heat and simmer until the raisins are plump and most of the liquid has been absorbed. Set aside to cool. Meanwhile, beat the sugar and egg yolks together in a large bowl until fluffy and firm. Meanwhile, beat the sugar and egg yolks together in a large bowl until fluffy and firm. In a separate bowl, whisk the cream to soft peaks and stir into the egg and sugar mixture with the raisins and any remaining poaching liquid. In a separate bowl, whisk the cream to soft peaks and stir into the egg and sugar mixture with the raisins and any remaining poaching liquid. In a clean bowl, whisk the egg whites to soft peaks. Fold into the cream and raisin mixture gently, one spoon at a time. In a clean bowl, whisk the egg whites to soft peaks. Fold into the cream and raisin mixture gently, one spoon at a time. Pour into the loaf tin, smooth with the back of a spoon and wrap in cling film. Freeze for 45 minutes, then whisk to evenly distribute the raisins. Freeze for several hours, until firm. Cut into slices and serve. Pour into the loaf tin, smooth with the back of a spoon and wrap in cling film. Freeze for 45 minutes, then whisk to evenly distribute the raisins. Freeze for several hours, until firm. Cut into slices and serve.
Lemon and ginger prawns recipe
 Marinade and grill prawns to make quick and flavourful finger food. Alternatively, serve them with salad as an easy starter. 6 small preserved lemons7½cm/3in piece fresh root ginger, peeled and grated1 tbsp grated fresh turmeric2 tbps olive oil1 fat garlic clove, peeled 5 tbsp clear honeyblack pepper2 tbsp olive oil4 extra-large prawns (about 100g/3½oz each, if possible) 6 small preserved lemons 7½cm/3in piece fresh root ginger, peeled and grated 1 tbsp grated fresh turmeric 2 tbps olive oil 1 fat garlic clove, peeled 5 tbsp clear honey black pepper 2 tbsp olive oil 4 extra-large prawns (about 100g/3½oz each, if possible) Method In a blender, combine all the ingredients except the prawns and blend to a purée. Peel the prawns, but leave the tail on. Pour the marinade into a shallow bowl or a large food bag, add the prawns and make sure they are well-coated. Refrigerate for at least 20 minutes, but longer if you like. Heat a large griddle pan. When hot, add the prawns and cook on each side for 1-2 minutes, or until cooked through. While they are cooking keep basting all the time. Serve immediately. In a blender, combine all the ingredients except the prawns and blend to a purée. In a blender, combine all the ingredients except the prawns and blend to a purée. Peel the prawns, but leave the tail on. Pour the marinade into a shallow bowl or a large food bag, add the prawns and make sure they are well-coated. Refrigerate for at least 20 minutes, but longer if you like. Peel the prawns, but leave the tail on. Pour the marinade into a shallow bowl or a large food bag, add the prawns and make sure they are well-coated. Refrigerate for at least 20 minutes, but longer if you like. Heat a large griddle pan. When hot, add the prawns and cook on each side for 1-2 minutes, or until cooked through. While they are cooking keep basting all the time. Serve immediately. Heat a large griddle pan. When hot, add the prawns and cook on each side for 1-2 minutes, or until cooked through. While they are cooking keep basting all the time. Serve immediately.
Courgette stalk pasta, pesto and Alpine cheese recipe
Courgette stalk “pasta” with hazelnut and herb pesto and Alpine cheese If you grow courgettes at home this is a great way to use the long hollow stalks. 100g/3½oz toasted hazelnuts 100g/3½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil) 2 tbsp rapeseed oil 50g/1¾oz lemon verbena leaves 6 courgette stalks approx. 50cm/20in in length, stringy parts removed, cut into 3cm/1in diagonal tubes to resemble pasta50g/1¾oz unsalted butter 50g/1¾oz summerfield cheese, or other Alpine-style cheese, such as gruyere, finely grated 1 tbsp nasturtium flowers (optional)1 tbsp chive flowers (optional) 100g/3½oz toasted hazelnuts 100g/3½oz mixed herbs (such as bronze fennel, lemon balm, anise hyssop, nasturtium leaves, basil) 2 tbsp rapeseed oil 50g/1¾oz lemon verbena leaves 6 courgette stalks approx. 50cm/20in in length, stringy parts removed, cut into 3cm/1in diagonal tubes to resemble pasta 50g/1¾oz unsalted butter 50g/1¾oz summerfield cheese, or other Alpine-style cheese, such as gruyere, finely grated 1 tbsp nasturtium flowers (optional) 1 tbsp chive flowers (optional) Method Place the hazelnuts and herbs in a mini food processor and blend with the rapeseed oil to make a pesto. Heat 150ml/5fl oz of water in a saucepan over a medium heat and drop in the lemon verbena leaves. Bring to the boil then add the courgette stalks and the butter and cook for 2 minutes. Divide the courgette stalks between 2 plates and spoon over the buttery cooking liquor. Sprinkle over the Alpine-style cheese and garnish with the flowers, if using. Place the hazelnuts and herbs in a mini food processor and blend with the rapeseed oil to make a pesto. Place the hazelnuts and herbs in a mini food processor and blend with the rapeseed oil to make a pesto. Heat 150ml/5fl oz of water in a saucepan over a medium heat and drop in the lemon verbena leaves. Bring to the boil then add the courgette stalks and the butter and cook for 2 minutes. Heat 150ml/5fl oz of water in a saucepan over a medium heat and drop in the lemon verbena leaves. Bring to the boil then add the courgette stalks and the butter and cook for 2 minutes. Divide the courgette stalks between 2 plates and spoon over the buttery cooking liquor. Sprinkle over the Alpine-style cheese and garnish with the flowers, if using. Divide the courgette stalks between 2 plates and spoon over the buttery cooking liquor. Sprinkle over the Alpine-style cheese and garnish with the flowers, if using.