ademchaoua/GeneralTextCorpus huggingface dataset:
Penne with radicchio and pancetta recipe
 1 packet of penne4 shallots, chopped2 cloves garlic, chopped olive oil2 packets of pancetta1 red chilli, chopped2 heads of radicchioglass white wine150ml/5fl oz vegetable stock small tub double creamzest and juice of 1 lemon1 tbsp mascarpone 1 packet of penne 4 shallots, chopped 2 cloves garlic, chopped olive oil 2 packets of pancetta 1 red chilli, chopped 2 heads of radicchio glass white wine 150ml/5fl oz vegetable stock small tub double cream zest and juice of 1 lemon 1 tbsp mascarpone handful fresh parsley, chopped shavings of parmesan handful fresh parsley, chopped shavings of parmesan Method Cook the penne in a large pan of salted water, drain and return to the pan.While the pasta is cooking, sweat the onion and garlic gently in a little oil until just soft and remove from the pan. Turn up the heat and add the pancetta, chilli and radicchio. Cook for a few minutes.Add the wine, stock and reduce, add the cream and cook for a few minutes more. Add the mascarpone, lemon juice and zest and mix well.Add the radicchio mixture to the cooked pasta and stir well. Tip into a bowl, scatter with parsley and shavings of parmesan and serve immediately. Cook the penne in a large pan of salted water, drain and return to the pan. Cook the penne in a large pan of salted water, drain and return to the pan. While the pasta is cooking, sweat the onion and garlic gently in a little oil until just soft and remove from the pan. Turn up the heat and add the pancetta, chilli and radicchio. Cook for a few minutes. While the pasta is cooking, sweat the onion and garlic gently in a little oil until just soft and remove from the pan. Turn up the heat and add the pancetta, chilli and radicchio. Cook for a few minutes. Add the wine, stock and reduce, add the cream and cook for a few minutes more. Add the mascarpone, lemon juice and zest and mix well. Add the wine, stock and reduce, add the cream and cook for a few minutes more. Add the mascarpone, lemon juice and zest and mix well. Add the radicchio mixture to the cooked pasta and stir well. Tip into a bowl, scatter with parsley and shavings of parmesan and serve immediately. Add the radicchio mixture to the cooked pasta and stir well. Tip into a bowl, scatter with parsley and shavings of parmesan and serve immediately.
Rocket and potato soup recipe
 1 tbsp olive oil½ onion, peeled and sliced1 potato, peeled and dicedsalt and freshly ground black pepper1 garlic, peeled and chopped1 bay leaffew thyme leavesapprox ¾pint/428ml chicken stock (vegetarians can substitute vegetable stock)handful of rocket 1 tbsp olive oil ½ onion, peeled and sliced 1 potato, peeled and diced salt and freshly ground black pepper 1 garlic, peeled and chopped 1 bay leaf few thyme leaves approx ¾pint/428ml chicken stock (vegetarians can substitute vegetable stock) handful of rocket 4 tbsp olive oil1 garlic clove, peeled and choppedsalt and freshly ground black pepperhandful of rocket leaves 4 tbsp olive oil 1 garlic clove, peeled and chopped salt and freshly ground black pepper handful of rocket leaves Method Heat the oil in a saucepan and sauté the onion and potato for a few minutes, to soften.Season with salt and freshly ground black pepper, add the garlic, bay leaf and thyme. Stir and heat for another 1-2 minutes.Pour in the chicken stock and bring to the boil. Reduce the heat and add the rocket. Simmer gently for 10-15 minutes.Transfer to a blender and blend until smooth. Return to the pan and warm through.For the pesto, blend the olive oil, garlic, seasoning and rocket in a mini food processor until smooth. Ladle the soup into a bowl and drizzle the pesto over to serve. Heat the oil in a saucepan and sauté the onion and potato for a few minutes, to soften. Heat the oil in a saucepan and sauté the onion and potato for a few minutes, to soften. Season with salt and freshly ground black pepper, add the garlic, bay leaf and thyme. Stir and heat for another 1-2 minutes. Season with salt and freshly ground black pepper, add the garlic, bay leaf and thyme. Stir and heat for another 1-2 minutes. Pour in the chicken stock and bring to the boil. Reduce the heat and add the rocket. Simmer gently for 10-15 minutes. Pour in the chicken stock and bring to the boil. Reduce the heat and add the rocket. Simmer gently for 10-15 minutes. Transfer to a blender and blend until smooth. Return to the pan and warm through. Transfer to a blender and blend until smooth. Return to the pan and warm through. For the pesto, blend the olive oil, garlic, seasoning and rocket in a mini food processor until smooth. For the pesto, blend the olive oil, garlic, seasoning and rocket in a mini food processor until smooth. Ladle the soup into a bowl and drizzle the pesto over to serve. Ladle the soup into a bowl and drizzle the pesto over to serve.
Crisp onion and rocket salad recipe
 By Nick Nairn From Ready Steady Cook Shopping list Ingredients 55g/2oz rocket1 tbsp olive oil½ lemon, juice only½ red onion, finely sliced1 tsp brown sugar 55g/2oz rocket 1 tbsp olive oil ½ lemon, juice only ½ red onion, finely sliced 1 tsp brown sugar How-to videos Method Place the rocket leaves into a bowl with half a tablespoon of olive oil and the lemon juice and mix well.Heat the remaining olive oil in a small frying pan and fry the onion with the sugar until crisp and caramelised.To serve, place the dressed rocket onto a serving plate and top with the onion. Place the rocket leaves into a bowl with half a tablespoon of olive oil and the lemon juice and mix well. Place the rocket leaves into a bowl with half a tablespoon of olive oil and the lemon juice and mix well. Heat the remaining olive oil in a small frying pan and fry the onion with the sugar until crisp and caramelised. Heat the remaining olive oil in a small frying pan and fry the onion with the sugar until crisp and caramelised. To serve, place the dressed rocket onto a serving plate and top with the onion. To serve, place the dressed rocket onto a serving plate and top with the onion. How-to videos Learning to chop: slicing an onion
Scallops with garlic and parsley recipe
 12 fresh scallops, shelled and corals removed 3 tbsp olive oil1 garlic clove, crushed1 tsp finely chopped fresh parsleysqueeze lemon juice 12 fresh scallops, shelled and corals removed 3 tbsp olive oil 1 garlic clove, crushed 1 tsp finely chopped fresh parsley squeeze lemon juice Method Wash the scallops carefully and pat dry with a kitchen towel.Place the scallops in a mixing bowl and mix with the olive oil, crushed garlic and chopped fresh parsley.Chill the prepared scallops in the fridge for about half an hour. When you are ready to cook the scallops, heat a large frying pan until it's extremely hot, and, just before cooking, lower the heat. Place the prepared scallops in the hot pan and cook for a minute and a half on both sides.Serve at once with a squeeze of lemon juice. Wash the scallops carefully and pat dry with a kitchen towel. Wash the scallops carefully and pat dry with a kitchen towel. Place the scallops in a mixing bowl and mix with the olive oil, crushed garlic and chopped fresh parsley. Place the scallops in a mixing bowl and mix with the olive oil, crushed garlic and chopped fresh parsley. Chill the prepared scallops in the fridge for about half an hour. Chill the prepared scallops in the fridge for about half an hour. When you are ready to cook the scallops, heat a large frying pan until it's extremely hot, and, just before cooking, lower the heat. When you are ready to cook the scallops, heat a large frying pan until it's extremely hot, and, just before cooking, lower the heat. Place the prepared scallops in the hot pan and cook for a minute and a half on both sides. Place the prepared scallops in the hot pan and cook for a minute and a half on both sides. Serve at once with a squeeze of lemon juice. Serve at once with a squeeze of lemon juice.
Creamed spinach with nutmeg and garlic recipe
 1 tbsp olive oil1 garlic clove, peeled125g spinach, washed200ml/7¼fl oz double creamground nutmeg, to tastesalt and freshly ground black pepper 1 tbsp olive oil 1 garlic clove, peeled 125g spinach, washed 200ml/7¼fl oz double cream ground nutmeg, to taste salt and freshly ground black pepper Method Heat the olive oil in a frying pan over a medium heat and fry the garlic for 1-2 minutes. Add the spinach and continue to fry until the spinach has wilted. Pour in the cream and season, to taste, with nutmeg, salt and freshly ground black pepper.Continue to heat for 2-3 minutes, or until the volume of the liquid has reduced slightly.Blend the mixture together with a stick blender. Spoon into a bowl and garnish with extra grated nutmeg, to taste. Heat the olive oil in a frying pan over a medium heat and fry the garlic for 1-2 minutes. Add the spinach and continue to fry until the spinach has wilted. Pour in the cream and season, to taste, with nutmeg, salt and freshly ground black pepper. Heat the olive oil in a frying pan over a medium heat and fry the garlic for 1-2 minutes. Add the spinach and continue to fry until the spinach has wilted. Pour in the cream and season, to taste, with nutmeg, salt and freshly ground black pepper. Continue to heat for 2-3 minutes, or until the volume of the liquid has reduced slightly. Continue to heat for 2-3 minutes, or until the volume of the liquid has reduced slightly. Blend the mixture together with a stick blender. Spoon into a bowl and garnish with extra grated nutmeg, to taste. Blend the mixture together with a stick blender. Spoon into a bowl and garnish with extra grated nutmeg, to taste.
Monkfish in a parcel with chilli and coconut recipe
 600g/1lb 2oz monkfish (cut into 4 pieces)4 garlic cloves, crushed2 chillies, sliced into 12 pieces4 sprigs fresh lemon thyme 20g/¾oz grated ginger1 stalk lemongrass, cut into 4 pieces12 tbsp coconut milk1 lime, quartered salt, to taste 600g/1lb 2oz monkfish (cut into 4 pieces) 4 garlic cloves, crushed 2 chillies, sliced into 12 pieces 4 sprigs fresh lemon thyme 20g/¾oz grated ginger 1 stalk lemongrass, cut into 4 pieces 12 tbsp coconut milk 1 lime, quartered salt, to taste Method Preheat a barbecue until the coals are white hot. (Alternatively, cook in an oven preheated to 180C/350F/Gas 4.)Fold a large piece of aluminium foil in half. Place a smaller piece of baking paper on top of the foil. Place a piece of monkfish onto the paper with a garlic clove, three slices of chilli, a sprig of lemon thyme, a quarter of the grated ginger, a piece of lemongrass, three tablespoons of coconut milk and a pinch of salt. Repeat this for each piece of fish.Seal the parcels into a pasty-like shape, making sure the edges are sealed so that the juices can't escape during cooking. Place onto the barbecue (or in the oven) for 20 minutes.Remove from the barbecue and leave to stand for five minutes. To serve, place each foil package onto a plate. Open up the foil and season with a squeeze of lime juice. Preheat a barbecue until the coals are white hot. (Alternatively, cook in an oven preheated to 180C/350F/Gas 4.) Preheat a barbecue until the coals are white hot. (Alternatively, cook in an oven preheated to 180C/350F/Gas 4.) Fold a large piece of aluminium foil in half. Place a smaller piece of baking paper on top of the foil. Place a piece of monkfish onto the paper with a garlic clove, three slices of chilli, a sprig of lemon thyme, a quarter of the grated ginger, a piece of lemongrass, three tablespoons of coconut milk and a pinch of salt. Repeat this for each piece of fish. Fold a large piece of aluminium foil in half. Place a smaller piece of baking paper on top of the foil. Place a piece of monkfish onto the paper with a garlic clove, three slices of chilli, a sprig of lemon thyme, a quarter of the grated ginger, a piece of lemongrass, three tablespoons of coconut milk and a pinch of salt. Repeat this for each piece of fish. Seal the parcels into a pasty-like shape, making sure the edges are sealed so that the juices can't escape during cooking. Place onto the barbecue (or in the oven) for 20 minutes. Seal the parcels into a pasty-like shape, making sure the edges are sealed so that the juices can't escape during cooking. Place onto the barbecue (or in the oven) for 20 minutes. Remove from the barbecue and leave to stand for five minutes. To serve, place each foil package onto a plate. Open up the foil and season with a squeeze of lime juice. Remove from the barbecue and leave to stand for five minutes. To serve, place each foil package onto a plate. Open up the foil and season with a squeeze of lime juice.
Poached pears in chocolate sauce recipe
 Poached pears are a brilliant make-ahead dessert that can be re-warmed, served at room temperature or even cold. Slice poached pears onto puff pastry for an easy tart, or even cheekily have them for breakfast. 6 medium-sized pears, peeled but stalks left on 2 tbsp lemon juice450ml/16fl oz water200g/7oz caster sugar 6 medium-sized pears, peeled but stalks left on 2 tbsp lemon juice 450ml/16fl oz water 200g/7oz caster sugar 150ml/5oz double cream200g/7oz dark chocolate, roughly chopped 150ml/5oz double cream 200g/7oz dark chocolate, roughly chopped Method Brush the peeled pears with a little lemon juice. Heat the water to a simmer in a large pan and add the sugar. Leave the sugar and water to simmer until it has slightly thickened, before adding the pears to the pan.Cover the pan and poach the pears for 25 minutes.Carefully remove the pears from the poaching liquid and transfer to six individual serving plates. Pour the double cream into a clean pan and heat gently, without boiling. Take the pan off the heat and add the chopped chocolate, stirring to make a smooth sauce. To serve, pour the chocolate sauce over the pears. Brush the peeled pears with a little lemon juice. Brush the peeled pears with a little lemon juice. Heat the water to a simmer in a large pan and add the sugar. Leave the sugar and water to simmer until it has slightly thickened, before adding the pears to the pan. Heat the water to a simmer in a large pan and add the sugar. Leave the sugar and water to simmer until it has slightly thickened, before adding the pears to the pan. Cover the pan and poach the pears for 25 minutes. Cover the pan and poach the pears for 25 minutes. Carefully remove the pears from the poaching liquid and transfer to six individual serving plates. Carefully remove the pears from the poaching liquid and transfer to six individual serving plates. Pour the double cream into a clean pan and heat gently, without boiling. Pour the double cream into a clean pan and heat gently, without boiling. Take the pan off the heat and add the chopped chocolate, stirring to make a smooth sauce. Take the pan off the heat and add the chopped chocolate, stirring to make a smooth sauce. To serve, pour the chocolate sauce over the pears. To serve, pour the chocolate sauce over the pears.
Roasted Cumberland sausage with swede and potato mash recipe
 1 Cumberland sausage ring1 tbsp olive oil 1 Cumberland sausage ring 1 tbsp olive oil 1 potato, peeled, chopped, cooked in boiling water and drained½ swede, peeled, chopped, cooked in boiling water and drained50g/1¾oz unsalted butter½ clove garlic, finely chopped50ml/2fl oz double creamsalt and freshly ground black pepper 1 potato, peeled, chopped, cooked in boiling water and drained ½ swede, peeled, chopped, cooked in boiling water and drained 50g/1¾oz unsalted butter ½ clove garlic, finely chopped 50ml/2fl oz double cream salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6.For the sausage, rub the sausage with the oil and place on a small baking tray. Place into the oven and roast for 15-20 minutes, or until completely cooked through.To make the mash, place the cooked potato and swede into a bowl and mash with a potato masher or a ricer.Add the butter, garlic and cream, season well with salt and freshly ground black pepper and stir to mix.To serve, place the mash in the centre of a warm plate with the roasted Cumberland sausage on top. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the sausage, rub the sausage with the oil and place on a small baking tray. Place into the oven and roast for 15-20 minutes, or until completely cooked through. For the sausage, rub the sausage with the oil and place on a small baking tray. Place into the oven and roast for 15-20 minutes, or until completely cooked through. To make the mash, place the cooked potato and swede into a bowl and mash with a potato masher or a ricer. To make the mash, place the cooked potato and swede into a bowl and mash with a potato masher or a ricer. Add the butter, garlic and cream, season well with salt and freshly ground black pepper and stir to mix. Add the butter, garlic and cream, season well with salt and freshly ground black pepper and stir to mix. To serve, place the mash in the centre of a warm plate with the roasted Cumberland sausage on top. To serve, place the mash in the centre of a warm plate with the roasted Cumberland sausage on top.
Roasted broccoli with lentil and herb vinaigrette recipe
 85g/3oz purple sprouting broccoli1 tbsp olive oilsalt and freshly ground black pepper 85g/3oz purple sprouting broccoli 1 tbsp olive oil salt and freshly ground black pepper 1 tbsp Dijon mustard2 tbsp white wine vinegar4 tbsp olive oilsalt and freshly ground black pepper 1 tbsp chopped fresh parsley2 tbsp Puy lentils, cooked 1 tbsp Dijon mustard 2 tbsp white wine vinegar 4 tbsp olive oil salt and freshly ground black pepper 1 tbsp chopped fresh parsley 2 tbsp Puy lentils, cooked Method Preheat the oven to 200C/400F/Gas 6.For the roasted broccoli, place the broccoli into a roasting dish, drizzle with olive oil and season with salt and freshly ground black pepper. Place into the oven and roast for eight minutes, shaking occasionally to ensure even cooking.For the vinaigrette, mix all the vinaigrette ingredients together in a small bowl.To serve, place the broccoli onto a serving plate and pour over the dressing. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. For the roasted broccoli, place the broccoli into a roasting dish, drizzle with olive oil and season with salt and freshly ground black pepper. Place into the oven and roast for eight minutes, shaking occasionally to ensure even cooking. For the roasted broccoli, place the broccoli into a roasting dish, drizzle with olive oil and season with salt and freshly ground black pepper. Place into the oven and roast for eight minutes, shaking occasionally to ensure even cooking. For the vinaigrette, mix all the vinaigrette ingredients together in a small bowl. For the vinaigrette, mix all the vinaigrette ingredients together in a small bowl. To serve, place the broccoli onto a serving plate and pour over the dressing. To serve, place the broccoli onto a serving plate and pour over the dressing.
Blueberry muffin in a mug recipe
 This easy blueberry muffin in-a-mug is made in the microwave, easily made vegan and is perfect for a snack or breakfast on the go. You will need a 500ml/18fl oz micowave-proof container with a fitted lid. 3 tbsp self-raising flour2 tsp caster sugar3 tbsp milk, or vegan alternatice1 tsp runny honey or agave syrup, plus extra to serve1½ tsp vegetable oil1 tbsp blueberries, plus a few to serve 3 tbsp self-raising flour 2 tsp caster sugar 3 tbsp milk, or vegan alternatice 1 tsp runny honey or agave syrup, plus extra to serve 1½ tsp vegetable oil 1 tbsp blueberries, plus a few to serve Method Put the flour and sugar in the jar and stir. Lightly beat in the milk, honey and oil until the mixture is a little doughy. Gently stir in the blueberries, being careful not to squash them.Microwave for 1 minute in an 800W microwave. Leave to stand for 2 minutes.Remove from the microwave with a tea towel (Caution: the jar may be still be hot). To serve, drizzle with honey and sprinkle over the blueberries. Put the flour and sugar in the jar and stir. Lightly beat in the milk, honey and oil until the mixture is a little doughy. Gently stir in the blueberries, being careful not to squash them. Put the flour and sugar in the jar and stir. Lightly beat in the milk, honey and oil until the mixture is a little doughy. Gently stir in the blueberries, being careful not to squash them. Microwave for 1 minute in an 800W microwave. Leave to stand for 2 minutes. Microwave for 1 minute in an 800W microwave. Leave to stand for 2 minutes. Remove from the microwave with a tea towel (Caution: the jar may be still be hot). To serve, drizzle with honey and sprinkle over the blueberries. Remove from the microwave with a tea towel (Caution: the jar may be still be hot). To serve, drizzle with honey and sprinkle over the blueberries.
Potato and leek frittata recipe
 By James Tanner From Ready Steady Cook Shopping list Ingredients 1 tsp olive oil¼ potato, sliced½ leek, chopped2 free-range eggs, beatenhandful fresh basil leaves 1 tsp olive oil ¼ potato, sliced ½ leek, chopped 2 free-range eggs, beaten handful fresh basil leaves Method Heat the olive oil in a frying pan. Add the potatoes and leeks sauté them for 4-5 minutes or until they are softened.Add the eggs and basil and gently stir around the pan until the eggs begin to set.Carefully turn the frittata over and cook for a further minute, or until cooked through.Transfer to a warmed plate and serve immediately. Heat the olive oil in a frying pan. Add the potatoes and leeks sauté them for 4-5 minutes or until they are softened. Heat the olive oil in a frying pan. Add the potatoes and leeks sauté them for 4-5 minutes or until they are softened. Add the eggs and basil and gently stir around the pan until the eggs begin to set. Add the eggs and basil and gently stir around the pan until the eggs begin to set. Carefully turn the frittata over and cook for a further minute, or until cooked through. Carefully turn the frittata over and cook for a further minute, or until cooked through. Transfer to a warmed plate and serve immediately. Transfer to a warmed plate and serve immediately. Related recipes Nduja and potato hash. By Simon Rimmer egg recipes (2911) Gnocchi di spinaci e ricotta. By Sophie Grigson egg recipes (2911) American baked cheesecake. By James Martin egg recipes (2911)