ademchaoua/GeneralTextCorpus huggingface dataset:
Pico de gallo recipe
 This fresh tomato salsa – known as pico de gallo in Mexico – is delicious as a side dish, a topping for tacos, or a dip to serve with tortilla chips. There are different versions, but when made with red tomatoes, white onion, coriander and green chilli, it is sometimes called ‘salsa mexicana’ or ‘salsa bandera’, because it has the colours of the Mexican flag. 3 plum tomatoes, finely chopped½ onion, finely chopped1 fresh jalapeño, finely chopped10 sprigs fresh coriander, finely chopped½ lime, juice only½ tsp sea salt flakestortilla chips, to serve 3 plum tomatoes, finely chopped ½ onion, finely chopped 1 fresh jalapeño, finely chopped 10 sprigs fresh coriander, finely chopped ½ lime, juice only ½ tsp sea salt flakes tortilla chips, to serve Method Put the tomatoes, onion, jalapeño and coriander in a bowl and mix well. Add the lime juice and salt and mix again.Chill in the fridge for 15 minutes.Serve with tortilla chips. Put the tomatoes, onion, jalapeño and coriander in a bowl and mix well. Add the lime juice and salt and mix again. Put the tomatoes, onion, jalapeño and coriander in a bowl and mix well. Add the lime juice and salt and mix again. Chill in the fridge for 15 minutes. Chill in the fridge for 15 minutes. Serve with tortilla chips. Serve with tortilla chips.
Marzipan berry cakes recipe
 Small, warm almondy cakes are just the thing after a frosty Christmas walk. A little cream would be appropriate here. 180g/6¼oz caster sugar180g/6¼oz butter, softened2 free-range eggs80g/2¾oz plain flour150g/5oz ground almonds100g/3½oz marzipan, cut into 1cm/½in pieces100g/3½oz blueberriesicing sugar, to serve 180g/6¼oz caster sugar 180g/6¼oz butter, softened 2 free-range eggs 80g/2¾oz plain flour 150g/5oz ground almonds 100g/3½oz marzipan, cut into 1cm/½in pieces 100g/3½oz blueberries icing sugar, to serve Method Preheat the oven to 180C/350F/Gas 4.Cut out squares of baking parchment that would easily cover the holes of a bun tray. Line each one. Beat the sugar and butter together in a bowl with an electric mixer until pale and fluffy.Gradually beat in the eggs, then gradually introduce the flour and ground almonds. Continue to beat until all is well incorporated.Fold the marzipan into the mixture.Divide the mixture between the lined cups of the bun tray. Scatter 3-4 berries over each one.Bake the cakes for 30 minutes, or until springy to the touch.Sprinkle with a little icing sugar and serve warm. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Cut out squares of baking parchment that would easily cover the holes of a bun tray. Line each one. Cut out squares of baking parchment that would easily cover the holes of a bun tray. Line each one. Beat the sugar and butter together in a bowl with an electric mixer until pale and fluffy. Beat the sugar and butter together in a bowl with an electric mixer until pale and fluffy. Gradually beat in the eggs, then gradually introduce the flour and ground almonds. Continue to beat until all is well incorporated. Gradually beat in the eggs, then gradually introduce the flour and ground almonds. Continue to beat until all is well incorporated. Fold the marzipan into the mixture. Fold the marzipan into the mixture. Divide the mixture between the lined cups of the bun tray. Scatter 3-4 berries over each one. Divide the mixture between the lined cups of the bun tray. Scatter 3-4 berries over each one. Bake the cakes for 30 minutes, or until springy to the touch. Bake the cakes for 30 minutes, or until springy to the touch. Sprinkle with a little icing sugar and serve warm. Sprinkle with a little icing sugar and serve warm.
Peanut butter brownies recipe
 These peanut butter brownies were a happy accident, as they are free of any added sugar they aren't as squidgy as a 'normal' brownies, but very virtuous. Use the best quality peanut butter you can find – or even make your own – it will really make a difference. 1 tsp vegetable oil, for greasing500g/1lb 2oz dairy-free chocolate, broken into pieces3 large free-range eggs, at room temperature1 tsp vanilla extract165g/5¾oz good-quality crunchy peanut butter (see tip)180g/6oz ground almonds 1 tsp vegetable oil, for greasing 500g/1lb 2oz dairy-free chocolate, broken into pieces 3 large free-range eggs, at room temperature 1 tsp vanilla extract 165g/5¾oz good-quality crunchy peanut butter (see tip) 180g/6oz ground almonds Method Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square tin with the oil and line with baking paper.Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Beat the eggs in a small bowl. Add the eggs to the melted chocolate along with the vanilla extract and half the peanut butter. Mix together well. Add the ground almonds to the mixture and stir in gently. Pour the mixture into the prepared tin and level the surface. Drop spoonfuls of the remaining peanut butter over the top, creating swirls across the top of the mixture. Bake in the preheated oven for 20 minutes, or until cracks appear on the surface.Leave to cool in in the tin. Remove, cut into 9 brownie squares and serve. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square tin with the oil and line with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Grease a 20cm/8in square tin with the oil and line with baking paper. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water. Beat the eggs in a small bowl. Add the eggs to the melted chocolate along with the vanilla extract and half the peanut butter. Mix together well. Beat the eggs in a small bowl. Add the eggs to the melted chocolate along with the vanilla extract and half the peanut butter. Mix together well. Add the ground almonds to the mixture and stir in gently. Add the ground almonds to the mixture and stir in gently. Pour the mixture into the prepared tin and level the surface. Drop spoonfuls of the remaining peanut butter over the top, creating swirls across the top of the mixture. Pour the mixture into the prepared tin and level the surface. Drop spoonfuls of the remaining peanut butter over the top, creating swirls across the top of the mixture. Bake in the preheated oven for 20 minutes, or until cracks appear on the surface. Bake in the preheated oven for 20 minutes, or until cracks appear on the surface. Leave to cool in in the tin. Remove, cut into 9 brownie squares and serve. Leave to cool in in the tin. Remove, cut into 9 brownie squares and serve. Recipe tips Most dark chocolate is dairy free, but it's best to check the label. The best peanut butters are made from 100% peanuts with nothing else added.
Smoky firecracker chicken drumsticks recipe
 Mary Berry creates the perfect smoky chicken drumsticks – dig in with your hands! Perfect for a cold winter day, to enjoy around a bonfire with the children – easy food to eat in the hand. 12 chicken leg drumsticks 12 chicken leg drumsticks 2 tbsp sweet smoked paprika 2 tbsp Worcestershire sauce 2 tbsp maple syrup6 tbsp olive oil2 garlic cloves, crushed Tabasco, to taste salt and freshly ground black pepper 2 tbsp sweet smoked paprika 2 tbsp Worcestershire sauce 2 tbsp maple syrup 6 tbsp olive oil 2 garlic cloves, crushed Tabasco, to taste salt and freshly ground black pepper blue cheese dipcelery sticks blue cheese dip celery sticks Method Mix all the marinade ingredients together in a large bowl and season with salt and pepper. Add the chicken, cover and leave to marinate for 30 minutes, or longer if you have time.Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper.Transfer the chicken to the roasting tin. Pour over the marinade, brushing it all over the chicken. Roast for 30–40 minutes, or until golden brown and cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Serve with blue cheese dip and celery sticks. Mix all the marinade ingredients together in a large bowl and season with salt and pepper. Add the chicken, cover and leave to marinate for 30 minutes, or longer if you have time. Mix all the marinade ingredients together in a large bowl and season with salt and pepper. Add the chicken, cover and leave to marinate for 30 minutes, or longer if you have time. Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a large roasting tin with baking paper. Transfer the chicken to the roasting tin. Pour over the marinade, brushing it all over the chicken. Roast for 30–40 minutes, or until golden brown and cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Transfer the chicken to the roasting tin. Pour over the marinade, brushing it all over the chicken. Roast for 30–40 minutes, or until golden brown and cooked through. Check that the chicken is cooked through by making sure the juices run clear with no trace of pink when the thickest part of the meat is pierced with a skewer. Serve with blue cheese dip and celery sticks. Serve with blue cheese dip and celery sticks. Recipe tips You can leave the chicken to marinate up to a day ahead – or freeze it in the marinade.
Cider and five-spice bundt cake recipe
I have found that there are many variants of five-spice powder out there. While generally I presume on a mixture of star anise, cloves, cinnamon, Sichuan pepper and fennel seeds, I also love the versions that have liquorice and dried mandarin peel. But what I’ve found is that all types work, even the one or two brands that erroneously add garlic: a couple of people have made it with this version, and both vouch that the garlic is not detectable. Still, when you’re shopping, it’s best to check the ingredients label and go for one without garlic if you can. If you don’t have a bundt tin, you can make this in a 20cm/8in square cake tin (approx. 5½cm/2¼in deep), in which case it will need 50–55 minutes’ baking, or until a cake tester comes out clean and the cake is firm to the touch. Let the cake cool in the tin, before unmoulding and wrapping. The sauce can be made ahead and stored in an airtight container in fridge for 1 week. Remove the sauce from fridge about 1 hour before serving, until it has come up to room temperature, or warm it very gently in a saucepan. The sauce can also be frozen for up to 3 months. Defrost the sauce overnight in fridge before serving. Defrosted sauce should be used within 1 week.
Madeira cake recipe
 James Martin’s simple steps for making Madeira cake, will have you whipping up a soft, buttery afternoon treat. 175g/6oz butter, at room temperature175g/6oz caster sugar3 free-range eggs250g/9oz self-raising flour2-3 tbsp milk1 lemon, zest only1-2 thin pieces of candied citron or lemon peel, to decorate 175g/6oz butter, at room temperature 175g/6oz caster sugar 3 free-range eggs 250g/9oz self-raising flour 2-3 tbsp milk 1 lemon, zest only 1-2 thin pieces of candied citron or lemon peel, to decorate Method Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper.Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling.Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. To serve, decorate the cake with the candied peel. Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper. Pre-heat the oven to 180C/350F/Gas 4. Grease an 18cm/7in round cake tin, line the base with greaseproof paper and grease the paper. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling. Cream the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs, one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the mixture curdling. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Sift the flour and gently fold in, with enough milk to give a mixture that falls slowly from the spoon. Fold in the lemon zest. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. Spoon the mixture into the prepared tin and lightly level the top. Bake on the middle shelf of the oven for 30-40 minutes, or until golden-brown on top and a skewer inserted into the centre comes out clean. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. Remove from the oven and set aside to cool in the tin for 10 minutes, then turn it out on to a wire rack and leave to cool completely. To serve, decorate the cake with the candied peel. To serve, decorate the cake with the candied peel.
Honey roast ribs with anise recipe
 Sticky ribs are a classic example of sugar and spice working brilliantly together. You might never have thought of making them at home, but the results are amazing. 6 tbsp thickish honey3 heaped tbsp oyster sauce ¼ tsp chilli flakes 4 whole star anise ¼ tsp salt¼ tsp black peppercorns 4 cloves garlic 1.5kg/3lb 5oz meaty pork ribs 6 tbsp thickish honey 3 heaped tbsp oyster sauce ¼ tsp chilli flakes 4 whole star anise ¼ tsp salt ¼ tsp black peppercorns 4 cloves garlic 1.5kg/3lb 5oz meaty pork ribs Method To make the marinade, spoon the honey and oyster sauce into a roasting tin or baking dish. Add the chilli flakes, star anise and salt. Grind the peppercorns and add them to the marinade.Toss the ribs in the marinade and tuck the garlic cloves whole between the ribs, then set aside for at least 2 hours. It wouldn’t hurt if they stay there overnight.Roast the ribs at 160C/325F/Gas 3 for 90 minutes, turning them in their sauce from time to time.Then turn the heat up to 200C for 15 minutes, Keep an eye on them, as sometimes they burn easily. They are ready when the meat is tender, though far from falling off the bone, and the ribs are sticky and almost charred. To make the marinade, spoon the honey and oyster sauce into a roasting tin or baking dish. Add the chilli flakes, star anise and salt. Grind the peppercorns and add them to the marinade. To make the marinade, spoon the honey and oyster sauce into a roasting tin or baking dish. Add the chilli flakes, star anise and salt. Grind the peppercorns and add them to the marinade. Toss the ribs in the marinade and tuck the garlic cloves whole between the ribs, then set aside for at least 2 hours. It wouldn’t hurt if they stay there overnight. Toss the ribs in the marinade and tuck the garlic cloves whole between the ribs, then set aside for at least 2 hours. It wouldn’t hurt if they stay there overnight. Roast the ribs at 160C/325F/Gas 3 for 90 minutes, turning them in their sauce from time to time. Roast the ribs at 160C/325F/Gas 3 for 90 minutes, turning them in their sauce from time to time. Then turn the heat up to 200C for 15 minutes, Keep an eye on them, as sometimes they burn easily. They are ready when the meat is tender, though far from falling off the bone, and the ribs are sticky and almost charred. Then turn the heat up to 200C for 15 minutes, Keep an eye on them, as sometimes they burn easily. They are ready when the meat is tender, though far from falling off the bone, and the ribs are sticky and almost charred.
Gooey chocolate fondant puddings recipe
 We show you how to make the ultimate gooey-centred chocolate puddings. Serve with softly whipped cream or a scoop of ice cream. 85g/3oz caster sugar150g/6oz butter, chopped, plus extra for greasing150g/6oz dark chocolate (70% cocoa solids), roughly chopped3 free-range egg yolks3 whole free-range eggs1 tbsp plain flourdouble cream, to serve (optional) 85g/3oz caster sugar 150g/6oz butter, chopped, plus extra for greasing 150g/6oz dark chocolate (70% cocoa solids), roughly chopped 3 free-range egg yolks 3 whole free-range eggs 1 tbsp plain flour double cream, to serve (optional) Method Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or individual pudding basins.Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water.Heat very gently until the butter and chocolate have melted, then remove from the heat.Whisk together until combined.Add the egg yolks and whole eggs and beat well.Fold in the flour.Pour into the dariole moulds or pudding basins and place in the fridge to chill for at least 20-25 minutes.Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes.Allow to rest for a minute or two, then turn out onto individual serving plates.Serve with a dollop of double cream, if you like. Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or individual pudding basins. Preheat the oven to 180C/350F/Gas 4. Grease 4 small dariole moulds or individual pudding basins. Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water. Place the sugar, butter and chocolate into a heatproof bowl over a pan of simmering water. Heat very gently until the butter and chocolate have melted, then remove from the heat. Heat very gently until the butter and chocolate have melted, then remove from the heat. Whisk together until combined. Whisk together until combined. Add the egg yolks and whole eggs and beat well. Add the egg yolks and whole eggs and beat well. Fold in the flour. Fold in the flour. Pour into the dariole moulds or pudding basins and place in the fridge to chill for at least 20-25 minutes. Pour into the dariole moulds or pudding basins and place in the fridge to chill for at least 20-25 minutes. Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes. Remove from the fridge and place onto a baking tray. Put straight into the oven and cook for 8-9 minutes. Allow to rest for a minute or two, then turn out onto individual serving plates. Allow to rest for a minute or two, then turn out onto individual serving plates. Serve with a dollop of double cream, if you like. Serve with a dollop of double cream, if you like.
Ginger-glazed carrots recipe
 This dish puts carrots centre stage. If you're after a quick and easy addition to your roast dinner, look no further. 4 or 5 medium to large carrotslarge knob butter330ml/12fl oz ginger beerpinch of caster sugarsalt 4 or 5 medium to large carrots large knob butter 330ml/12fl oz ginger beer pinch of caster sugar salt Method Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking, then drain again thoroughly.Put the carrots into a saucepan with the butter, and enough ginger beer to come about halfway up the carrots. Sprinkle over a little caster sugar and season with salt. Bring up to the boil, stirring occasionally, then boil until the ginger beer has more or less all boiled away, leaving the carrots glazed with a sweet, buttery gingery glaze. Taste and add more salt if needed. Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking, then drain again thoroughly. Peel medium to large carrots thinly, top and tail, then cut into slices, or thin batons. Simmer in salted water for a few minutes until al dente. Drain, run under the cold tap to halt cooking, then drain again thoroughly. Put the carrots into a saucepan with the butter, and enough ginger beer to come about halfway up the carrots. Sprinkle over a little caster sugar and season with salt. Bring up to the boil, stirring occasionally, then boil until the ginger beer has more or less all boiled away, leaving the carrots glazed with a sweet, buttery gingery glaze. Taste and add more salt if needed. Put the carrots into a saucepan with the butter, and enough ginger beer to come about halfway up the carrots. Sprinkle over a little caster sugar and season with salt. Bring up to the boil, stirring occasionally, then boil until the ginger beer has more or less all boiled away, leaving the carrots glazed with a sweet, buttery gingery glaze. Taste and add more salt if needed.
Easy ginger loaf cake recipe
 This light, easy-to-make ginger loaf cake has an extra layer of flavour thanks to the addition of orange marmalade and zest. 125g/4½oz unsalted butter, at room temperature, plus extra for greasing100g/3½oz dark brown sugar2 free-range eggs175g/6oz self-raising flour 4 tbsp milk 1½ tsp ground ginger 2 tbsp orange marmalade1 orange, finely grated zest only4 bulbs stem ginger, chopped, plus 2 tbsp ginger syrup from the jar 125g/4½oz unsalted butter, at room temperature, plus extra for greasing 100g/3½oz dark brown sugar 2 free-range eggs 175g/6oz self-raising flour 4 tbsp milk 1½ tsp ground ginger 2 tbsp orange marmalade 1 orange, finely grated zest only 4 bulbs stem ginger, chopped, plus 2 tbsp ginger syrup from the jar Method Preheat the oven to 190C/170C Fan/Gas 5. Grease or line a 2lb/900g loaf tin. Cream together the butter and sugar. Beat in an egg, then mix in half the flour. Beat in the other egg and the milk, then mix in the rest of the flour, the ground ginger, marmalade, orange zest, chopped ginger and syrup. Spoon into the prepared cake tin. Bake for 30–40 minutes, or until a skewer inserted into the middle comes out clean. Leave the cake to cool in the tin for 5 minutes, then remove and finish cooling on a wire rack. Keep in an airtight tin or wrapped in foil for up to a week. Preheat the oven to 190C/170C Fan/Gas 5. Grease or line a 2lb/900g loaf tin. Preheat the oven to 190C/170C Fan/Gas 5. Grease or line a 2lb/900g loaf tin. Cream together the butter and sugar. Beat in an egg, then mix in half the flour. Beat in the other egg and the milk, then mix in the rest of the flour, the ground ginger, marmalade, orange zest, chopped ginger and syrup. Cream together the butter and sugar. Beat in an egg, then mix in half the flour. Beat in the other egg and the milk, then mix in the rest of the flour, the ground ginger, marmalade, orange zest, chopped ginger and syrup. Spoon into the prepared cake tin. Bake for 30–40 minutes, or until a skewer inserted into the middle comes out clean. Spoon into the prepared cake tin. Bake for 30–40 minutes, or until a skewer inserted into the middle comes out clean. Leave the cake to cool in the tin for 5 minutes, then remove and finish cooling on a wire rack. Keep in an airtight tin or wrapped in foil for up to a week. Leave the cake to cool in the tin for 5 minutes, then remove and finish cooling on a wire rack. Keep in an airtight tin or wrapped in foil for up to a week. Recipe tips With loaf cakes, the difference between a nicely moist crumb and slightly dry is a matter of minutes and the timing will depend on your oven. Test 5 minutes before the cake is due to be cooked and keep testing every 4–5 minutes.