ademchaoua/GeneralTextCorpus huggingface dataset:
Roasted cauliflower recipe
Roasted cauliflower with cashew nuts With earthy cauliflower, sweet and nutty cashew and a deep umami note from the Parmesan, this quick roasted cauliflower recipe is easy yet impressive. 1 large cauliflower, broken into florets1 lime, zest and juice only2 garlic cloves, finely chopped1 tbsp olive oil or nut oil100g/3½oz cashew nutssalt and freshly ground black pepper25g/1oz Parmesan (or an alternative vegetarian hard cheese), grated 1 large cauliflower, broken into florets 1 lime, zest and juice only 2 garlic cloves, finely chopped 1 tbsp olive oil or nut oil 100g/3½oz cashew nuts salt and freshly ground black pepper 25g/1oz Parmesan (or an alternative vegetarian hard cheese), grated Method Preheat the oven to 180C/160C Fan/Gas 4. Bring a large saucepan of water to the boil and add the cauliflower. Blanch for 2–3 minutes, then drain. Put a tea towel over the steaming cauliflower and leave to dry for a few minutes.Mix the lime juice and zest with the garlic and oil. Put the cauliflower and cashew nuts in a roasting tin and pour over the lime and garlic mixture, mixing thoroughly. Season with salt and pepper.Roast in the oven for 10 minutes, then sprinkle over the parmesan. Roast for a further 10 minutes until the cashew nuts are golden-brown and the cauliflower has started to brown in places. Serve. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Bring a large saucepan of water to the boil and add the cauliflower. Blanch for 2–3 minutes, then drain. Put a tea towel over the steaming cauliflower and leave to dry for a few minutes. Bring a large saucepan of water to the boil and add the cauliflower. Blanch for 2–3 minutes, then drain. Put a tea towel over the steaming cauliflower and leave to dry for a few minutes. Mix the lime juice and zest with the garlic and oil. Put the cauliflower and cashew nuts in a roasting tin and pour over the lime and garlic mixture, mixing thoroughly. Season with salt and pepper. Mix the lime juice and zest with the garlic and oil. Put the cauliflower and cashew nuts in a roasting tin and pour over the lime and garlic mixture, mixing thoroughly. Season with salt and pepper. Roast in the oven for 10 minutes, then sprinkle over the parmesan. Roast for a further 10 minutes until the cashew nuts are golden-brown and the cauliflower has started to brown in places. Serve. Roast in the oven for 10 minutes, then sprinkle over the parmesan. Roast for a further 10 minutes until the cashew nuts are golden-brown and the cauliflower has started to brown in places. Serve.
Christmas bubble and squeak recipe
 Feel free to vary the ingredients in this Boxing Day bubble and squeak. This is awfully good with a little chutney. 50g/2oz butter 1 red onion, sliced6 juniper berries200g/7oz leftover goose, torn into pieces200g/7oz leftover ham, torn into pieces200g/7oz leftover roast pumpkin, cut into chunks100g/3½oz leftover stuffing8 leftover roast potatoes, cut into chunks5 rashers leftover bacon, chopped into large pieces6-8 raw Brussels sprouts, halved 50g/2oz butter 1 red onion, sliced 6 juniper berries 200g/7oz leftover goose, torn into pieces 200g/7oz leftover ham, torn into pieces 200g/7oz leftover roast pumpkin, cut into chunks 100g/3½oz leftover stuffing 8 leftover roast potatoes, cut into chunks 5 rashers leftover bacon, chopped into large pieces 6-8 raw Brussels sprouts, halved Method Melt the butter in a large pan and fry the red onion until softened.Crush the juniper with a mortar and pestle and add to the onions.When the onions are browning, stir in the remaining ingredients. With a fork, mash the potatoes and pumpkin, distributing it evenly to bind the meat. Add the Brussels sprouts and cook through for 15 minutes, adding more butter if needed. (If you only have leftover cooked Brussels, you can add these, but cook for about five minutes.) Melt the butter in a large pan and fry the red onion until softened. Melt the butter in a large pan and fry the red onion until softened. Crush the juniper with a mortar and pestle and add to the onions. Crush the juniper with a mortar and pestle and add to the onions. When the onions are browning, stir in the remaining ingredients. With a fork, mash the potatoes and pumpkin, distributing it evenly to bind the meat. When the onions are browning, stir in the remaining ingredients. With a fork, mash the potatoes and pumpkin, distributing it evenly to bind the meat. Add the Brussels sprouts and cook through for 15 minutes, adding more butter if needed. (If you only have leftover cooked Brussels, you can add these, but cook for about five minutes.) Add the Brussels sprouts and cook through for 15 minutes, adding more butter if needed. (If you only have leftover cooked Brussels, you can add these, but cook for about five minutes.)
Lebanese rice pudding recipe
 The fragrances of Mount Sannine in Lebanon have inspired this richly aromatic dessert. 150g/5½oz pudding rice250ml/9fl oz double cream250ml/9fl oz full-fat milk 2 tbsp golden caster sugar1 vanilla pod, split16 dried apricots1 cinnamon stick½ unwaxed lemon2 tsp rosewater2 tsp orange blossom water50g/1¾oz shelled pistachios, roughly chopped2 tbsp food-grade rose petals 150g/5½oz pudding rice 250ml/9fl oz double cream 250ml/9fl oz full-fat milk 2 tbsp golden caster sugar 1 vanilla pod, split 16 dried apricots 1 cinnamon stick ½ unwaxed lemon 2 tsp rosewater 2 tsp orange blossom water 50g/1¾oz shelled pistachios, roughly chopped 2 tbsp food-grade rose petals Method Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod.Bring to the boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, or until tender, giving it the occasional stir.Fill another pan with 300ml/10fl oz water, add the dried apricots, cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes.When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water. Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and a few rose petals and serve. Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod. Put the rice in a medium-sized, heavy-based pan, then pour in the cream, milk and sugar and add the vanilla pod. Bring to the boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, or until tender, giving it the occasional stir. Bring to the boil over a medium heat, then reduce the heat until the milk is bubbling gently. Allow to simmer for 25 minutes, or until tender, giving it the occasional stir. Fill another pan with 300ml/10fl oz water, add the dried apricots, cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes. Fill another pan with 300ml/10fl oz water, add the dried apricots, cinnamon stick and the lemon half. Bring to the boil and simmer for 10 minutes. When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water. When the rice is soft, remove the vanilla pod and stir in the rosewater and orange blossom water. Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and a few rose petals and serve. Divide the rice pudding between four bowls. Spoon four apricots into each bowl with a little of the juice from the pan. Scatter over the pistachios and a few rose petals and serve.
Prawn cocktail recipe
 Done right, a prawn cocktail is a beautiful Christmas starter - and John Torode's the man to show you how. lemon juice, to tastemalt vinegar, to taste20 x raw tiger prawns, shells on 1 Little Gem lettuce1 sprig fresh thyme, leaves pickedcayenne pepper, to serve lemon juice, to taste malt vinegar, to taste 20 x raw tiger prawns, shells on 1 Little Gem lettuce 1 sprig fresh thyme, leaves picked cayenne pepper, to serve ½ lemon, juice only 1 tbsp Worcestershire sauce 5 tbsp tomato ketchupfew drops Tabasco sauce2 pinches smoked paprika½ tsp paprika1 tbsp double cream4 tbsp mayonnaise1 pinch cayenne pepper pinch salt1 tsp cracked black pepper ½ lemon, juice only 1 tbsp Worcestershire sauce 5 tbsp tomato ketchup few drops Tabasco sauce 2 pinches smoked paprika ½ tsp paprika 1 tbsp double cream 4 tbsp mayonnaise 1 pinch cayenne pepper pinch salt 1 tsp cracked black pepper Method Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water. Peel the cooled prawns, leaving one prawn whole per serving (for the garnish).Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up.For the sauce, mix all the sauce ingredients together. To assemble the cocktails, drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in martini glasses or small bowls. Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of cayenne pepper. Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water. Bring a large pan of water to the boil and add a squeeze of lemon and glug of vinegar. Add the whole prawns and cook until they rise to the surface. Drain and chill in ice-cold water. Peel the cooled prawns, leaving one prawn whole per serving (for the garnish). Peel the cooled prawns, leaving one prawn whole per serving (for the garnish). Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up. Cut the little Little Gem lettuce in half and place in ice-cold water to crisp it up. For the sauce, mix all the sauce ingredients together. For the sauce, mix all the sauce ingredients together. To assemble the cocktails, drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in martini glasses or small bowls. To assemble the cocktails, drain the lettuce and pat dry with kitchen paper. Arrange two-thirds of the leaves in martini glasses or small bowls. Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of cayenne pepper. Shred the remaining leaves and add to a mixing bowl. Add the peeled prawns and spoonful of sauce. Top with the unpeeled prawn and a sprinkling of cayenne pepper. Recipe tips This prawn cocktail can be made a few hours in advance and refrigerated.
Smoked salmon blini canapés recipe
 Classic smoked salmon on blinis with soured cream is the perfect partner to a glass of cold champagne. 1 lemon, zest and juice only 200g/7oz smoked salmon20-24 ready-made cocktail blinis1 small shallot, finely chopped142ml/5fl oz soured creamsmall bunch fresh dillfreshly ground black pepper 1 lemon, zest and juice only 200g/7oz smoked salmon 20-24 ready-made cocktail blinis 1 small shallot, finely chopped 142ml/5fl oz soured cream small bunch fresh dill freshly ground black pepper Method Use a lemon zester to remove thin strips of zest from the lemon, taking care to avoid the white pith, which tastes bitter. Put the strips to one side.To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl.Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper. Add the finely chopped shallot and mix well.To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest. Use a lemon zester to remove thin strips of zest from the lemon, taking care to avoid the white pith, which tastes bitter. Put the strips to one side. Use a lemon zester to remove thin strips of zest from the lemon, taking care to avoid the white pith, which tastes bitter. Put the strips to one side. To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl. To dice the salmon, pile up the slices of smoked salmon into a stack. Using a very sharp knife, cut across the stack to give you thin strips. Turn the stack 90 degrees and cut across the strips again so that end up with fine dice. Place into a bowl. Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper. Add the juice of half of the lemon, or more to taste, and season with freshly ground black pepper. Add the finely chopped shallot and mix well. Add the finely chopped shallot and mix well. To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest. To serve, spread a layer of soured cream onto each blini. Place a spoonful of the salmon mixture on top of the soured cream and garnish each with a small sprig of dill and a strip of lemon zest.
Carrot and swede mash recipe
 This delicious, colourful carrot and swede mash is a great low-carb alternative to the standard potato variety. Serve as part of a roast dinner, or to accompany hearty winter dishes, such as pies, stews and casseroles. 400g/14oz carrots, scrubbed and chopped400g/14oz swede, peeled and chopped25g/1oz butter2 tbsp crème fraîche 2 tbsp creamed horseradish (optional)salt and freshly ground black pepper 400g/14oz carrots, scrubbed and chopped 400g/14oz swede, peeled and chopped 25g/1oz butter 2 tbsp crème fraîche 2 tbsp creamed horseradish (optional) salt and freshly ground black pepper Method Cook the carrots and swede together in a saucepan of boiling salted water for 30–35 minutes, or until tender. Drain and return to the pan.Add the butter, crème fraîche and horseradish, if using, mash well and season with salt and pepper to taste. Serve. Cook the carrots and swede together in a saucepan of boiling salted water for 30–35 minutes, or until tender. Drain and return to the pan. Cook the carrots and swede together in a saucepan of boiling salted water for 30–35 minutes, or until tender. Drain and return to the pan. Add the butter, crème fraîche and horseradish, if using, mash well and season with salt and pepper to taste. Serve. Add the butter, crème fraîche and horseradish, if using, mash well and season with salt and pepper to taste. Serve.
Sprouts with peas and cashew nuts recipe
 Sprouts are an essential part of Christmas lunch, although not everyone likes them! This is one vegetable that really can’t be kept hot so cooking and serving the sprouts should be the last job you do before you sit down to eat. 500g/1lb 2oz Brussels sprouts, outer leaves removed and cut in half500g/1lb 2oz frozen petits poisknob butter3 banana shallots, finely sliced50g/1¾oz salted cashew nutssalt and freshly ground black pepper 500g/1lb 2oz Brussels sprouts, outer leaves removed and cut in half 500g/1lb 2oz frozen petits pois knob butter 3 banana shallots, finely sliced 50g/1¾oz salted cashew nuts salt and freshly ground black pepper Method Cook the sprouts in a saucepan of boiling salted water for about 4–5 minutes, depending on their size. After a minute of cooking the sprouts, add the petits pois and cook until the sprouts and peas are just tender. Drain thoroughly. Meanwhile, heat the butter in a frying pan and quickly pan-fry the shallots for a few minutes until softened. Add the sprouts, peas and cashew nuts and fry for a few minutes until piping hot. Season with salt and pepper and serve immediately. Cook the sprouts in a saucepan of boiling salted water for about 4–5 minutes, depending on their size. After a minute of cooking the sprouts, add the petits pois and cook until the sprouts and peas are just tender. Drain thoroughly. Cook the sprouts in a saucepan of boiling salted water for about 4–5 minutes, depending on their size. After a minute of cooking the sprouts, add the petits pois and cook until the sprouts and peas are just tender. Drain thoroughly. Meanwhile, heat the butter in a frying pan and quickly pan-fry the shallots for a few minutes until softened. Add the sprouts, peas and cashew nuts and fry for a few minutes until piping hot. Season with salt and pepper and serve immediately. Meanwhile, heat the butter in a frying pan and quickly pan-fry the shallots for a few minutes until softened. Add the sprouts, peas and cashew nuts and fry for a few minutes until piping hot. Season with salt and pepper and serve immediately. Recipe tips To get the sprouts ready the day before, prepare by removing the outer leaves and cutting in half and then place in a polythene bag in the fridge. Don’t keep them in water – it is not necessary. They can then be cooked as per the recipe.
Red cabbage slaw recipe
 Perfectly balancing the richness of soured cream with fresh apple, this crunchy and colourful coleslaw is quick and easy to make. 150g/5½oz soured cream 1 tsp Dijon mustard 2 tbsp lemon juice 150g/5½oz red cabbage, finely shredded 1 green apple, such as Granny Smith, cored, quartered and thinly sliced3 spring onions, washed and finely sliced 15g/½oz roughly chopped fresh parsleysalt and freshly ground black pepper 150g/5½oz soured cream 1 tsp Dijon mustard 2 tbsp lemon juice 150g/5½oz red cabbage, finely shredded 1 green apple, such as Granny Smith, cored, quartered and thinly sliced 3 spring onions, washed and finely sliced 15g/½oz roughly chopped fresh parsley salt and freshly ground black pepper Method In a large bowl whisk together the soured cream, mustard and lemon juice. Add the cabbage, apple, spring onions and parsley. Season with salt and pepper, then mix thoroughly. Serve. In a large bowl whisk together the soured cream, mustard and lemon juice. In a large bowl whisk together the soured cream, mustard and lemon juice. Add the cabbage, apple, spring onions and parsley. Season with salt and pepper, then mix thoroughly. Serve. Add the cabbage, apple, spring onions and parsley. Season with salt and pepper, then mix thoroughly. Serve. Recipe tips This can be eaten straight away or can be kept covered in the fridge for up to two days.
Gin fizz recipe
 Gin fizz is a member of the sours cocktail family (because it contains lemon juice). It will appeal to G&T lovers and anyone who likes a long, refreshing tipple. A classic fizz shouldn’t be served over ice, so make sure the ingredients are shaken with plenty of ice to keep them cold. 45ml/3 tbsp dry gin25ml/1 tbsp + 2 tsp freshly squeezed lemon juice 10ml/2 tsp sugar syrupchilled soda waterlemon slices or pared lemon zest, to garnish 45ml/3 tbsp dry gin 25ml/1 tbsp + 2 tsp freshly squeezed lemon juice 10ml/2 tsp sugar syrup chilled soda water lemon slices or pared lemon zest, to garnish Method Put the gin, lemon juice and sugar syrup into a chilled cocktail shaker (or a large jam jar) with plenty of ice cubes and shake vigorously.Strain into a long glass, then top up with soda water. Garnish with a slice of lemon or a strip of lemon zest. Put the gin, lemon juice and sugar syrup into a chilled cocktail shaker (or a large jam jar) with plenty of ice cubes and shake vigorously. Put the gin, lemon juice and sugar syrup into a chilled cocktail shaker (or a large jam jar) with plenty of ice cubes and shake vigorously. Strain into a long glass, then top up with soda water. Garnish with a slice of lemon or a strip of lemon zest. Strain into a long glass, then top up with soda water. Garnish with a slice of lemon or a strip of lemon zest. Recipe tips Silver fizz This classic cocktail is a frothier version of the original. Add 1 raw free-range egg white and shake with the gin, lemon juice and syrup. Homemade sugar syrup If you don’t want a whole bottle of bought syrup languishing in your drinks cupboard, make your own. Put 200g/7oz caster sugar and 100ml/3½fl oz water in a small pan over a low heat, stir until the sugar has dissolved, leave to cool then bottle and keep in the fridge. This will make plenty for a few rounds of cocktails.
Mary Berry's apple and cinnamon loaf cake recipe
 This is a lovely moist apple loaf cake which I love to serve sliced and buttered - and it’s very quick and simple to make. Equipment and preparation: you will need 2 x 450g/1lb deep loaf tins greased and lined with a strip of baking paper. 75g/2½oz butter, softened200g/7oz self-raising flour100g/3½oz light muscovado sugar1 tsp ground cinnamon3 dessert apples, about 350g/12oz before peeling3 free-range eggs, beaten1-2 tbsp demerara sugar, to taste2 tbsp warmed, sieved apricot jam 75g/2½oz butter, softened 200g/7oz self-raising flour 100g/3½oz light muscovado sugar 1 tsp ground cinnamon 3 dessert apples, about 350g/12oz before peeling 3 free-range eggs, beaten 1-2 tbsp demerara sugar, to taste 2 tbsp warmed, sieved apricot jam Method Set the oven to 180C/160C Fan/Gas 4.Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon.Peel the apples, core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined. Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin. Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes, then turn out and leave to cool on a wire rack. Set the oven to 180C/160C Fan/Gas 4. Set the oven to 180C/160C Fan/Gas 4. Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon. Rub the butter into the flour until it resembles fine breadcrumbs (this can be done in a food processor). Stir in the sugar and cinnamon. Peel the apples, core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined. Peel the apples, core and dice two and a half apples and stir into the cake mixture with the eggs. Beat until combined. Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin. Divide the cake mixture evenly between the cake tins. Thinly slice the remaining half of apple and arrange in a row along the middle on top of each cake. Sprinkle with demerara sugar and bake for 35-45 minutes, or until golden-brown, risen, firm to the touch in the centre and just shrinking from the sides of the tin. Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes, then turn out and leave to cool on a wire rack. Brush the top of the cakes with the apricot jam. Allow to cool in the tins for 10 minutes, then turn out and leave to cool on a wire rack.