ademchaoua/GeneralTextCorpus huggingface dataset:
King prawn and broccoli stir fry recipe
 Using raw prawns makes all the difference to the flavour and texture in this speedy dish. Great served with rice or noodles. Each serving provides 204 kcal, 18g protein, 14g carbohydrate (of which 9g sugars), 7.8g fat (of which 1g saturates), 4.9g fibre and 3.3g salt. 2 tbsp sunflower oil2 large shallots, very thinly sliced 1 red chilli, seeds removed, thinly sliced 2cm/¾in piece ginger, peeled and thinly sliced 350g/12oz raw peeled king prawns250g/9oz broccoli, cut into tiny florets 150g/5½oz oyster mushrooms, thickly sliced6 tbsp black bean sauce 2 tbsp dark soy sauce ½ lemon, juice onlysalt and freshly ground black pepper 2 tbsp sunflower oil 2 large shallots, very thinly sliced 1 red chilli, seeds removed, thinly sliced 2cm/¾in piece ginger, peeled and thinly sliced 350g/12oz raw peeled king prawns 250g/9oz broccoli, cut into tiny florets 150g/5½oz oyster mushrooms, thickly sliced 6 tbsp black bean sauce 2 tbsp dark soy sauce ½ lemon, juice only salt and freshly ground black pepper Method Heat a large frying pan until very hot. Add the oil, shallots, chilli and ginger and fry for 30 seconds. Season the prawns with salt and pepper. Push the vegetables to one side of the pan. Add the prawns and fry until starting to turn pink. Add the broccoli and mushrooms, toss together using two spatulas and fry for about 2–3 minutes.Mix the black bean sauce, soy sauce and lemon juice together in a bowl. Add to the pan and toss. Stir fry for another 2 minutes until the prawns are cooked and the broccoli is just cooked but still crunchy.Serve piping hot, on its own or with rice or noodles. Heat a large frying pan until very hot. Add the oil, shallots, chilli and ginger and fry for 30 seconds. Heat a large frying pan until very hot. Add the oil, shallots, chilli and ginger and fry for 30 seconds. Season the prawns with salt and pepper. Push the vegetables to one side of the pan. Add the prawns and fry until starting to turn pink. Season the prawns with salt and pepper. Push the vegetables to one side of the pan. Add the prawns and fry until starting to turn pink. Add the broccoli and mushrooms, toss together using two spatulas and fry for about 2–3 minutes. Add the broccoli and mushrooms, toss together using two spatulas and fry for about 2–3 minutes. Mix the black bean sauce, soy sauce and lemon juice together in a bowl. Add to the pan and toss. Stir fry for another 2 minutes until the prawns are cooked and the broccoli is just cooked but still crunchy. Mix the black bean sauce, soy sauce and lemon juice together in a bowl. Add to the pan and toss. Stir fry for another 2 minutes until the prawns are cooked and the broccoli is just cooked but still crunchy. Serve piping hot, on its own or with rice or noodles. Serve piping hot, on its own or with rice or noodles.
Toffee apple muffins recipe
 These delicious toffee apple muffins take no time to make and are perfect for baking with children. 2 free-range eggs, lightly beaten80g/2¾oz caster sugar240ml/8½fl oz milk100g/3½oz butter, melted300g/10½oz plain flour2 tsp baking powder½ tsp saltpinch cinnamon2 eating apples, peeled, cored, finely chopped200g/7oz shop-bought toffee pieces 2 free-range eggs, lightly beaten 80g/2¾oz caster sugar 240ml/8½fl oz milk 100g/3½oz butter, melted 300g/10½oz plain flour 2 tsp baking powder ½ tsp salt pinch cinnamon 2 eating apples, peeled, cored, finely chopped 200g/7oz shop-bought toffee pieces Method Preheat the oven to 190C/380F/Gas 5 and line a 12-hole muffin tin with paper cases.Mix the eggs, sugar, milk and melted butter in a large bowl. Sift the flour, baking powder, salt and cinnamon into the bowl. Stir well to combine.Add the chopped apple and lightly mix.Using half of the mixture, quarter-fill each of the muffin cases with the mixture and top with a few pieces of toffee. Cover with the remaining filling so the cases are half full.Bake for 30-35 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm or cold. Preheat the oven to 190C/380F/Gas 5 and line a 12-hole muffin tin with paper cases. Preheat the oven to 190C/380F/Gas 5 and line a 12-hole muffin tin with paper cases. Mix the eggs, sugar, milk and melted butter in a large bowl. Sift the flour, baking powder, salt and cinnamon into the bowl. Stir well to combine. Mix the eggs, sugar, milk and melted butter in a large bowl. Sift the flour, baking powder, salt and cinnamon into the bowl. Stir well to combine. Add the chopped apple and lightly mix. Add the chopped apple and lightly mix. Using half of the mixture, quarter-fill each of the muffin cases with the mixture and top with a few pieces of toffee. Cover with the remaining filling so the cases are half full. Using half of the mixture, quarter-fill each of the muffin cases with the mixture and top with a few pieces of toffee. Cover with the remaining filling so the cases are half full. Bake for 30-35 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm or cold. Bake for 30-35 minutes until well risen and golden. Transfer to a wire rack to cool. Serve warm or cold.
Apple compôte recipe
 Apple compôte is a great way to use up a glut of apples, and makes a delicious breakfast or healthy dessert. 100g/3½oz unsalted butter750g/1lb 10oz Granny Smith apples, peeled, cored and chopped100g/3½oz caster sugar1 vanilla pod split 100g/3½oz unsalted butter 750g/1lb 10oz Granny Smith apples, peeled, cored and chopped 100g/3½oz caster sugar 1 vanilla pod split Method Place the butter in a stainless steel saucepan and start to melt. Add the apples, sugar and vanilla pod. Cook out the apple to a compote, stirring from time to time for approximately 30 minutes on a moderate heat. If the texture is too runny then leave to reduce until you have a thick texture.Remove the vanilla pod, and reserve for use later.Place the apple compote into a blender, blend to a fine pulp and pass through a fine sieve. Serve. Place the butter in a stainless steel saucepan and start to melt. Place the butter in a stainless steel saucepan and start to melt. Add the apples, sugar and vanilla pod. Add the apples, sugar and vanilla pod. Cook out the apple to a compote, stirring from time to time for approximately 30 minutes on a moderate heat. Cook out the apple to a compote, stirring from time to time for approximately 30 minutes on a moderate heat. If the texture is too runny then leave to reduce until you have a thick texture. If the texture is too runny then leave to reduce until you have a thick texture. Remove the vanilla pod, and reserve for use later. Remove the vanilla pod, and reserve for use later. Place the apple compote into a blender, blend to a fine pulp and pass through a fine sieve. Serve. Place the apple compote into a blender, blend to a fine pulp and pass through a fine sieve. Serve.
Apple, date and ginger chutney recipe
 1.5kg/3lb Bramley apples2 garlic cloves, very finely sliced250ml/8fl oz cider vinegar 750g/1½lb granulated sugar250g/9oz stoned dates, finely chopped100g/4oz sultanas50g/2oz fresh ginger, peeled and grated ½ tsp salt½ tsp ground allspice pinch of cayenne pepper 1.5kg/3lb Bramley apples 2 garlic cloves, very finely sliced 250ml/8fl oz cider vinegar 750g/1½lb granulated sugar 250g/9oz stoned dates, finely chopped 100g/4oz sultanas 50g/2oz fresh ginger, peeled and grated ½ tsp salt ½ tsp ground allspice pinch of cayenne pepper Method Peel, core and thinly slice the apples. Place in a large pan with the garlic and vinegar. Cook gently until the apples have broken down into a thick purée. Stir in the sugar, dates, sultanas, ginger, salt and spices. Cook for 20-25 minutes, stirring occasionally. Spoon into hot, sterilised, glass preserving jars with clip tops. To enjoy the chutney at its best, store in a cool, dark, dry place for about 2-3 weeks before eating. This allows time for the flavours to mature. Once a jar has been opened, store in the fridge and eat within 1 month. Peel, core and thinly slice the apples. Place in a large pan with the garlic and vinegar. Cook gently until the apples have broken down into a thick purée. Stir in the sugar, dates, sultanas, ginger, salt and spices. Cook for 20-25 minutes, stirring occasionally. Peel, core and thinly slice the apples. Place in a large pan with the garlic and vinegar. Cook gently until the apples have broken down into a thick purée. Stir in the sugar, dates, sultanas, ginger, salt and spices. Cook for 20-25 minutes, stirring occasionally. Spoon into hot, sterilised, glass preserving jars with clip tops. To enjoy the chutney at its best, store in a cool, dark, dry place for about 2-3 weeks before eating. This allows time for the flavours to mature. Once a jar has been opened, store in the fridge and eat within 1 month. Spoon into hot, sterilised, glass preserving jars with clip tops. To enjoy the chutney at its best, store in a cool, dark, dry place for about 2-3 weeks before eating. This allows time for the flavours to mature. Once a jar has been opened, store in the fridge and eat within 1 month.
Easy apple strudel recipe
 Strüdel is a hearty apple dessert, wonderful served topped with cream. Sprinkling the pastry with breadcrumbs stops it becoming soggy as it bakes. 680g/1½lbs eating apples, peeled, cored and chopped½ orange, juice and zest only100g/3½oz caster sugarfreshly grated nutmeg, to taste55g/2oz sultanas6-8 sheets ready-made filo pastry55g/2oz butter, melted and cooled, plus extra for greasing2 tbsp dried breadcrumbs 680g/1½lbs eating apples, peeled, cored and chopped ½ orange, juice and zest only 100g/3½oz caster sugar freshly grated nutmeg, to taste 55g/2oz sultanas 6-8 sheets ready-made filo pastry 55g/2oz butter, melted and cooled, plus extra for greasing 2 tbsp dried breadcrumbs Method Preheat the oven to 190C/375F/Gas 5.Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well.Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper.Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet.Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help.Place the filo roll onto a greased baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well. Place the apple, orange juice and zest, sugar, nutmeg and sultanas into a large bowl and mix well. Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper. Brush each sheet of filo pastry with melted butter, then place the sheets of pastry on top of each other onto a large sheet of greaseproof paper. Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet. Sprinkle the top sheet of filo with some dried breadcrumbs, then spoon the apple mixture down the middle of the filo sheet. Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help. Carefully roll the pastry up around the filling like a cigar, using the greaseproof paper to help. Place the filo roll onto a greased baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot. Place the filo roll onto a greased baking tray, brush with any remaining melted butter and cook for 30-40 minutes, until lightly browned and the filling is hot.
Mary Berry's apple crumble recipe
Mary Berry's apple crumble with walnuts The apples and the nutty topping are cooked separately in Mary Berry’s apple crumble, producing exceptional crunch. 1.5kg/3lb 5oz cooking apples½ lemon, juice only100g/3½oz light muscovado sugar 1.5kg/3lb 5oz cooking apples ½ lemon, juice only 100g/3½oz light muscovado sugar 50g/1¾oz plain flour50g/1¾oz porridge oats150g/5½oz light muscovado sugar150g/5½oz walnuts, roughly chopped50g/1¾oz sunflower seeds100g/3½oz softened butter 50g/1¾oz plain flour 50g/1¾oz porridge oats 150g/5½oz light muscovado sugar 150g/5½oz walnuts, roughly chopped 50g/1¾oz sunflower seeds 100g/3½oz softened butter Method Preheat the oven to 180C/160C Fan/Gas 4. Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 20 minutes, or until the apple is tender but has not fallen to a pulp.Put the dry topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp. Stir to break up the crumble and sprinkle over the hot apple. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 20 minutes, or until the apple is tender but has not fallen to a pulp. Peel and core the apples, then cut them into thin slices. Place in a small flameproof casserole with the lemon juice, sugar and six tablespoonfuls of water. Bring to the boil, then place in the oven and cook for about 20 minutes, or until the apple is tender but has not fallen to a pulp. Put the dry topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp. Put the dry topping ingredients in a mixing bowl and rub in the butter until it is evenly distributed and the mixture has formed small clumps. Spread the mixture evenly over a baking tray and bake for about 20 minutes, or until golden-brown and crisp. Stir to break up the crumble and sprinkle over the hot apple. Stir to break up the crumble and sprinkle over the hot apple.
Apple elderflower cooler recipe
 This elderflower mocktail is a lovely summery drink that can be kept short and sweet, or stretched out into a long drink for sipping on a hot day. ½ lemon, juice only1 tbsp elderflower cordial125ml/4fl oz apple juicesparkling water, to taste (optional)mint sprig, to garnish ½ lemon, juice only 1 tbsp elderflower cordial 125ml/4fl oz apple juice sparkling water, to taste (optional) mint sprig, to garnish Method Pour the lemon juice, elderflower cordial and apple juice into a cocktail shaker full of ice. Shake for 10 seconds, then pour everything (including the ice) into a half-pint glass or tumbler. (Alternatively, you can stir it all together in a large glass.) Top up the drink, to taste, with sparkling water, if using. Add a sprig of mint to garnish. Pour the lemon juice, elderflower cordial and apple juice into a cocktail shaker full of ice. Shake for 10 seconds, then pour everything (including the ice) into a half-pint glass or tumbler. (Alternatively, you can stir it all together in a large glass.) Pour the lemon juice, elderflower cordial and apple juice into a cocktail shaker full of ice. Shake for 10 seconds, then pour everything (including the ice) into a half-pint glass or tumbler. (Alternatively, you can stir it all together in a large glass.) Top up the drink, to taste, with sparkling water, if using. Add a sprig of mint to garnish. Top up the drink, to taste, with sparkling water, if using. Add a sprig of mint to garnish.
Asparagus soup recipe
 Make the most of the short asparagus season with this simple yet delicious asparagus soup. Save a few of the tips for a beautiful garnish. 2 tbsp olive oil1 onion, finely chopped400g/14oz asparagus, finely chopped500ml/18fl oz hot chicken stock (vegetarians may substitute vegetable stock)4 tbsp double cream salt and freshly ground black pepper 2 tbsp olive oil 1 onion, finely chopped 400g/14oz asparagus, finely chopped 500ml/18fl oz hot chicken stock (vegetarians may substitute vegetable stock) 4 tbsp double cream salt and freshly ground black pepper Method Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened.Add the asparagus and cook for another two minutes.Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through.Add the cream and blend with a hand blender until smooth. Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened. Heat the olive oil in a saucepan over a medium heat. Add the onion and fry for four minutes, until softened. Add the asparagus and cook for another two minutes. Add the asparagus and cook for another two minutes. Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through. Add the stock and bring to the boil. Season, to taste, with salt and freshly ground black pepper and reduce the heat to simmer for 5-7 minutes, until the asparagus is cooked through. Add the cream and blend with a hand blender until smooth. Add the cream and blend with a hand blender until smooth.
Avocado salad recipe
 Avocado salads are quick and easy to make and will keep you full for longer. This vegan salad is made with cannellini beans, tomatoes and fresh herbs. Great for lunch or a light supper. Each serving provides 727 kcal, 23g protein, 51g carbohydrates (of which 8g sugars), 42g fat (of which 8g saturates), 28g fibre and 1g salt. ¼ red onion, thinly sliced400g tin cannellini beans, drained and rinsed1 large avocado, peeled, stoned and thickly sliced100g/3½oz cherry tomatoes, quartered 20g/¾oz fresh basil, roughly chopped¼ lemon, juice only½ tbsp extra virgin olive oil salt and freshly ground black pepper ¼ red onion, thinly sliced 400g tin cannellini beans, drained and rinsed 1 large avocado, peeled, stoned and thickly sliced 100g/3½oz cherry tomatoes, quartered 20g/¾oz fresh basil, roughly chopped ¼ lemon, juice only ½ tbsp extra virgin olive oil salt and freshly ground black pepper Method Soak the onion in a small bowl of cold water for 5 minutes to remove some of the heat.Toss the cannellini beans, avocado, cherry tomatoes and basil together in a bowl.Drain the onion and pat dry with kitchen paper then mix into the salad.Drizzle over the lemon juice and oil, season with salt and pepper and serve. Soak the onion in a small bowl of cold water for 5 minutes to remove some of the heat. Soak the onion in a small bowl of cold water for 5 minutes to remove some of the heat. Toss the cannellini beans, avocado, cherry tomatoes and basil together in a bowl. Toss the cannellini beans, avocado, cherry tomatoes and basil together in a bowl. Drain the onion and pat dry with kitchen paper then mix into the salad. Drain the onion and pat dry with kitchen paper then mix into the salad. Drizzle over the lemon juice and oil, season with salt and pepper and serve. Drizzle over the lemon juice and oil, season with salt and pepper and serve. Recipe tips Cannellini beans are easy to get hold of, but this salad would also work with any white bean, such as haricot or chickpeas. When they’re in season, chopping a couple of big, red tomatoes would be a lot cheaper than cherry tomatoes, but outside the summer months they’re the sweetest tomatoes you can buy. If you don't have fresh basil, coriander would also work.
Tartiflette recipe
 Try serving this French-style cheesy potato bake with pickled onions, gherkins and charcuterie. Enjoy all of the après-ski without the, er, ski. 1kg/2lb 4oz Charlotte potatoes (or other waxy potatoes), peeled250g/8oz bacon lardons2 shallots1 garlic clove100ml/3½fl oz white wine 200ml/7fl oz double creamsea salt and freshly ground black pepper1 whole reblochon cheese (about 450g/1lb), sliced 1kg/2lb 4oz Charlotte potatoes (or other waxy potatoes), peeled 250g/8oz bacon lardons 2 shallots 1 garlic clove 100ml/3½fl oz white wine 200ml/7fl oz double cream sea salt and freshly ground black pepper 1 whole reblochon cheese (about 450g/1lb), sliced Method Preheat the oven to 200C/180C Fan/Gas 7.Cook the potatoes in a saucepan of salted boiling water for 5–10 minutes, or until tender.Drain and set aside to cool slightly. Meanwhile, heat a frying pan then fry the bacon, shallots and garlic for 4–5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated.Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture.Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the reblochon slices on top. Bake for 10–15 minutes or until the cheese is golden-brown and bubbling. Preheat the oven to 200C/180C Fan/Gas 7. Preheat the oven to 200C/180C Fan/Gas 7. Cook the potatoes in a saucepan of salted boiling water for 5–10 minutes, or until tender. Cook the potatoes in a saucepan of salted boiling water for 5–10 minutes, or until tender. Drain and set aside to cool slightly. Drain and set aside to cool slightly. Meanwhile, heat a frying pan then fry the bacon, shallots and garlic for 4–5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated. Meanwhile, heat a frying pan then fry the bacon, shallots and garlic for 4–5 minutes, or until golden-brown. Deglaze the pan with the white wine and continue to cook until most of the liquid has evaporated. Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Slice the potatoes thinly and layer into an ovenproof gratin dish with the bacon mixture. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the reblochon slices on top. Pour over the double cream. Season with salt and lots of freshly ground black pepper. Layer the reblochon slices on top. Bake for 10–15 minutes or until the cheese is golden-brown and bubbling. Bake for 10–15 minutes or until the cheese is golden-brown and bubbling. Recipe tips If you can't find reblochon, use a strong brie or camembert instead. Taleggio will also work well. Tartiflette is a very rich dish so you only need a light side to serve with it. A simple salad dressed with a vinaigrette and/or some pickles finishes it off nicely. The potatoes can either be peeled before cooking or once they have been boiled. To peel the cooked potatoes, first let them cool down until they are easy to handle, you should then find the skins slip off when rubbed with your fingers.