ademchaoua/GeneralTextCorpus huggingface dataset:
Celeriac and potato boulangere recipe
 50g/1¾oz butter, plus extra for greasing 2 onions, finely sliced1 celeriac, cut into 0.5cm/½in thick slices500g/1lb 1oz potatoes, cut into 0.5cm/½in thick slices600ml/1 pint 1 fl oz hot chicken stock (vegetarians can substitute vegetable stock)salt and freshly ground black pepper 50g/1¾oz butter, plus extra for greasing 2 onions, finely sliced 1 celeriac, cut into 0.5cm/½in thick slices 500g/1lb 1oz potatoes, cut into 0.5cm/½in thick slices 600ml/1 pint 1 fl oz hot chicken stock (vegetarians can substitute vegetable stock) salt and freshly ground black pepper Method Preheat the oven to 200C/450F/Gas 6.Heat a frying pan until hot then add half the butter and all the onions.Sweat for 3-4 minutes until just softened.Place a layer of celeriac slices into the bottom of a buttered ovenproof dish.Top with a layer of onions, then potatoes, then onions again, seasoning with salt and freshly ground black pepper as you go.Repeat with the remaining celeriac, onions and potatoes, finishing with a layer of potatoes.Dot with the remaining butter.Pour over the hot stock so all the layers are covered.Transfer to the oven and cook for 45-60 minutes, checking occasionally to make sure the stock hasn't completely evaporated, and pressing the layers down with the back of a spoon.Bake until nearly all the stock is absorbed and the top layer is golden brown.Serve. Preheat the oven to 200C/450F/Gas 6. Preheat the oven to 200C/450F/Gas 6. Heat a frying pan until hot then add half the butter and all the onions. Heat a frying pan until hot then add half the butter and all the onions. Sweat for 3-4 minutes until just softened. Sweat for 3-4 minutes until just softened. Place a layer of celeriac slices into the bottom of a buttered ovenproof dish. Place a layer of celeriac slices into the bottom of a buttered ovenproof dish. Top with a layer of onions, then potatoes, then onions again, seasoning with salt and freshly ground black pepper as you go. Top with a layer of onions, then potatoes, then onions again, seasoning with salt and freshly ground black pepper as you go. Repeat with the remaining celeriac, onions and potatoes, finishing with a layer of potatoes. Repeat with the remaining celeriac, onions and potatoes, finishing with a layer of potatoes. Dot with the remaining butter. Dot with the remaining butter. Pour over the hot stock so all the layers are covered. Pour over the hot stock so all the layers are covered. Transfer to the oven and cook for 45-60 minutes, checking occasionally to make sure the stock hasn't completely evaporated, and pressing the layers down with the back of a spoon. Transfer to the oven and cook for 45-60 minutes, checking occasionally to make sure the stock hasn't completely evaporated, and pressing the layers down with the back of a spoon. Bake until nearly all the stock is absorbed and the top layer is golden brown. Bake until nearly all the stock is absorbed and the top layer is golden brown. Serve. Serve.
Chestnut falafels recipe
 Serve these Christmas-flavoured falafels made with chestnuts, truffle oil and Parmesan as a vegetarian main course, along with pittas and dips. 200g/7oz vacuum-packed chestnuts, left whole1 small bunch flatleaf parsley, chopped1 free-range egg yolk1 tsp thyme leaves1 x 400g/14oz tin cooked chickpeas, drained 1 garlic clove, crushedfew drops truffle oil, to taste 50–100g/1¾–3½oz Parmesan cheese (or vegetarian alternative), grated 300–400g/10½–14oz mashed potatosalt and freshly ground black pepper4 tbsp olive oil 200g/7oz vacuum-packed chestnuts, left whole 1 small bunch flatleaf parsley, chopped 1 free-range egg yolk 1 tsp thyme leaves 1 x 400g/14oz tin cooked chickpeas, drained 1 garlic clove, crushed few drops truffle oil, to taste 50–100g/1¾–3½oz Parmesan cheese (or vegetarian alternative), grated 300–400g/10½–14oz mashed potato salt and freshly ground black pepper 4 tbsp olive oil Method Combine all the ingredients except the olive oil a food processor – the quantity of cheese and potato will vary according to taste, how the potato was cooked, and the consistency preferred. Season with salt and pepperShape the mix into balls and flatten slightly. Leave to rest in the fridge for 1 hour.Heat the olive oil in a large frying pan and cook the falafels on both sides for 2-3 minutes, until golden-brown. Serve hot with pittas and dips. Combine all the ingredients except the olive oil a food processor – the quantity of cheese and potato will vary according to taste, how the potato was cooked, and the consistency preferred. Season with salt and pepper Combine all the ingredients except the olive oil a food processor – the quantity of cheese and potato will vary according to taste, how the potato was cooked, and the consistency preferred. Season with salt and pepper Shape the mix into balls and flatten slightly. Leave to rest in the fridge for 1 hour. Shape the mix into balls and flatten slightly. Leave to rest in the fridge for 1 hour. Heat the olive oil in a large frying pan and cook the falafels on both sides for 2-3 minutes, until golden-brown. Serve hot with pittas and dips. Heat the olive oil in a large frying pan and cook the falafels on both sides for 2-3 minutes, until golden-brown. Serve hot with pittas and dips.
Chocolate hot cross bun pudding recipe
 This recipe could not be any more Easter if it tried! What a way to use up hot cross buns and Easter eggs! 6 hot cross buns, halvedbutter, for spreading600ml/20fl oz milk400ml/14fl oz double cream1 cinnamon stick (or ½ tsp ground cinnamon)4 free-range eggs1 tsp vanilla extract150g/5½oz caster sugar200g/7oz leftover milk chocolate egg, broken into pieces (or any chopped milk chocolate)vanilla ice cream, to serve 6 hot cross buns, halved butter, for spreading 600ml/20fl oz milk 400ml/14fl oz double cream 1 cinnamon stick (or ½ tsp ground cinnamon) 4 free-range eggs 1 tsp vanilla extract 150g/5½oz caster sugar 200g/7oz leftover milk chocolate egg, broken into pieces (or any chopped milk chocolate) vanilla ice cream, to serve Method Preheat the oven to 180C/160C Fan/Gas 4. Spread butter on each half of hot cross bun and arrange the buns in a large ovenproof dish. Gently heat the milk and cream together in a saucepan with the cinnamon stick (or add the ground cinnamon). Remove from the heat to cool slightly. Whisk the eggs together with the vanilla and sugar until pale, then gradually pour in the milk and cream mixture, whisking constantly. Remove the cinnamon stick, if using, then pour the mixture over the hot cross buns and allow to soak in for 15 minutes. Place the ovenproof dish in a large baking tray filled halfway up with water. Sprinkle the chocolate pieces over the top and bake for 45 minutes. Serve hot with vanilla ice cream on the side. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Spread butter on each half of hot cross bun and arrange the buns in a large ovenproof dish. Spread butter on each half of hot cross bun and arrange the buns in a large ovenproof dish. Gently heat the milk and cream together in a saucepan with the cinnamon stick (or add the ground cinnamon). Remove from the heat to cool slightly. Gently heat the milk and cream together in a saucepan with the cinnamon stick (or add the ground cinnamon). Remove from the heat to cool slightly. Whisk the eggs together with the vanilla and sugar until pale, then gradually pour in the milk and cream mixture, whisking constantly. Remove the cinnamon stick, if using, then pour the mixture over the hot cross buns and allow to soak in for 15 minutes. Whisk the eggs together with the vanilla and sugar until pale, then gradually pour in the milk and cream mixture, whisking constantly. Remove the cinnamon stick, if using, then pour the mixture over the hot cross buns and allow to soak in for 15 minutes. Place the ovenproof dish in a large baking tray filled halfway up with water. Sprinkle the chocolate pieces over the top and bake for 45 minutes. Serve hot with vanilla ice cream on the side. Place the ovenproof dish in a large baking tray filled halfway up with water. Sprinkle the chocolate pieces over the top and bake for 45 minutes. Serve hot with vanilla ice cream on the side.
Chunky celeriac soup recipe
 1 tbsp olive oil1 clove garlic, finely chopped½ red onion, roughly chopped150g/5½oz celeriac, peeled and cut to 2½cm/1in cubes1 tbsp tomato puréepinch dried chilli flakes100g/3½oz puy lentils200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock)salt and freshly ground black pepperfresh basil leaf, to garnish 1 tbsp olive oil 1 clove garlic, finely chopped ½ red onion, roughly chopped 150g/5½oz celeriac, peeled and cut to 2½cm/1in cubes 1 tbsp tomato purée pinch dried chilli flakes 100g/3½oz puy lentils 200ml/7fl oz hot chicken stock (vegetarians may substitute vegetable stock) salt and freshly ground black pepper fresh basil leaf, to garnish Method Place the olive oil into a saucepan over a medium heat. Add the garlic, onion and celeriac and fry for two minutes, stirring occasionally.Add the tomato purée and chilli flakes and cook for a further minute.Add the lentils and stock and bring to the boil. Reduce the heat to simmer for 15 minutes, stirring occasionally.Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl. Garnish with a basil leaf and serve. Place the olive oil into a saucepan over a medium heat. Add the garlic, onion and celeriac and fry for two minutes, stirring occasionally. Place the olive oil into a saucepan over a medium heat. Add the garlic, onion and celeriac and fry for two minutes, stirring occasionally. Add the tomato purée and chilli flakes and cook for a further minute. Add the tomato purée and chilli flakes and cook for a further minute. Add the lentils and stock and bring to the boil. Reduce the heat to simmer for 15 minutes, stirring occasionally. Add the lentils and stock and bring to the boil. Reduce the heat to simmer for 15 minutes, stirring occasionally. Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl. Garnish with a basil leaf and serve. Season, to taste, with salt and freshly ground black pepper and pour into a warm bowl. Garnish with a basil leaf and serve.
Cream of Jerusalem artichoke soup recipe
 1 tbsp olive oilonion, chopped1 clove garlic, chopped5 Jerusalem artichokes, peeled, chopped50ml/2fl oz white wine150ml/5fl oz hot chicken stock (vegetarians may subsitute vegetable stock)50ml/2fl oz double creamsalt and freshly ground black pepperfresh chives, to garnish 1 tbsp olive oil onion, chopped 1 clove garlic, chopped 5 Jerusalem artichokes, peeled, chopped 50ml/2fl oz white wine 150ml/5fl oz hot chicken stock (vegetarians may subsitute vegetable stock) 50ml/2fl oz double cream salt and freshly ground black pepper fresh chives, to garnish Method Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened.Add the garlic to the saucepan, stir and cook for one minute. Add the artichokes, white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper.To serve, spoon into a bowl and garnish with fresh chives. Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened. Heat the oil in a medium saucepan. Add the onion and cook gently for three minutes until they have softened. Add the garlic to the saucepan, stir and cook for one minute. Add the garlic to the saucepan, stir and cook for one minute. Add the artichokes, white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper. Add the artichokes, white wine and stock and cook for eight minutes or until the artichoke has softened. Place the mixture into the bowl of a foodprocessor. Add the cream and blend the mixture until smooth. Season to taste with salt and freshly ground black pepper. To serve, spoon into a bowl and garnish with fresh chives. To serve, spoon into a bowl and garnish with fresh chives.
Crispy fried butternut squash recipe
Crispy fried butternut squash with date molasses Vegan, gluten-free and very simple – these crispy, golden slices of butternut squash make an irresistible snack drizzled in date molasses and topped with fresh herbs and pistachios. 220g/8oz gluten-free flour, plus extra for dipping½ tsp bicarbonate of soda300ml/10fl oz sparkling water1 butternut squash, halved lengthways, seeds removed and cut into 2mm half moonsoil, for deep-fryingsalt 220g/8oz gluten-free flour, plus extra for dipping ½ tsp bicarbonate of soda 300ml/10fl oz sparkling water 1 butternut squash, halved lengthways, seeds removed and cut into 2mm half moons oil, for deep-frying salt 1 tbsp date molasses1 tbsp nibbed pistachios1 tsp fresh parsley, chopped1 sprig wild oregano, leaves picked and chopped 1 tbsp date molasses 1 tbsp nibbed pistachios 1 tsp fresh parsley, chopped 1 sprig wild oregano, leaves picked and chopped Method Heat a deep saucepan half-full of oil or a deep-fat fryer to 190C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.)Make the batter by mixing the flour, bicarbonate of soda and a pinch of salt with the sparkling water.Dip the squash slices in a little flour, then dip them in the batter, allowing the excess to drip off. Then carefully drop into the hot oil. Cook in batches, frying until crisp, golden and soft inside. Transfer to a paper-lined bowl while you cook the rest.Arrange the crispy squash on a serving plate and season with salt. Drizzle with the molasses and scatter over the pistachios, parsley and oregano to serve. Heat a deep saucepan half-full of oil or a deep-fat fryer to 190C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Heat a deep saucepan half-full of oil or a deep-fat fryer to 190C. (CAUTION: Hot oil can be dangerous. Do not leave unattended.) Make the batter by mixing the flour, bicarbonate of soda and a pinch of salt with the sparkling water. Make the batter by mixing the flour, bicarbonate of soda and a pinch of salt with the sparkling water. Dip the squash slices in a little flour, then dip them in the batter, allowing the excess to drip off. Then carefully drop into the hot oil. Cook in batches, frying until crisp, golden and soft inside. Transfer to a paper-lined bowl while you cook the rest. Dip the squash slices in a little flour, then dip them in the batter, allowing the excess to drip off. Then carefully drop into the hot oil. Cook in batches, frying until crisp, golden and soft inside. Transfer to a paper-lined bowl while you cook the rest. Arrange the crispy squash on a serving plate and season with salt. Drizzle with the molasses and scatter over the pistachios, parsley and oregano to serve. Arrange the crispy squash on a serving plate and season with salt. Drizzle with the molasses and scatter over the pistachios, parsley and oregano to serve.
Grilled salmon, braised cabbage with bacon and onions recipe
 Cabbage doesn't have to be boring! Try it sautéed with bacon for a healthy and tasty accompaniment to salmon. Each serving provides 536kcal, 41g protein, 11g carbohydrate (of which 10g sugars), 35g fat (of which 8g saturates), 8g fibre and 0.9g salt. 15g/1oz unsalted butter 2 small red onions, sliced 2 rashers back bacon, sliced thinly olive oil 4 x 170g/6oz salmon steaks salt and freshly ground black pepper 1 small savoy cabbage , core removed and shredded 15g/1oz unsalted butter 2 small red onions, sliced 2 rashers back bacon, sliced thinly olive oil 4 x 170g/6oz salmon steaks salt and freshly ground black pepper 1 small savoy cabbage , core removed and shredded 2 tbsp grainy mustard ½ lemon, juice only 1 tsp chopped parsley 1 tbsp white wine vinegar 2 tbsp grainy mustard ½ lemon, juice only 1 tsp chopped parsley 1 tbsp white wine vinegar Method Heat the butter in a large pan, add the onion and fry gently for five minutes. Brush each side of the salmon with olive oil. Heat a non-stick frying pan, when hot add the salmon and leave to seal in the pan. Turn over halfway through cooking. Add the shredded cabbage to the bacon and onions and stir. Cover with a tight fitting lid and continue to cook for 10 minutes, stirring occasionally. This will ensure the cabbage will absorb the butter and retain moisture. Combine all the dressing ingredients together in a jar with a tight-fitting lid and shake to combine thoroughly. (You can also do this in a bowl with a fork.)At the end of cooking, season, then serve in a large bowl placing the salmon on top. Spoon the dressing around the edge. Heat the butter in a large pan, add the onion and fry gently for five minutes. Heat the butter in a large pan, add the onion and fry gently for five minutes. Brush each side of the salmon with olive oil. Heat a non-stick frying pan, when hot add the salmon and leave to seal in the pan. Turn over halfway through cooking. Brush each side of the salmon with olive oil. Heat a non-stick frying pan, when hot add the salmon and leave to seal in the pan. Turn over halfway through cooking. Add the shredded cabbage to the bacon and onions and stir. Cover with a tight fitting lid and continue to cook for 10 minutes, stirring occasionally. This will ensure the cabbage will absorb the butter and retain moisture. Add the shredded cabbage to the bacon and onions and stir. Cover with a tight fitting lid and continue to cook for 10 minutes, stirring occasionally. This will ensure the cabbage will absorb the butter and retain moisture. Combine all the dressing ingredients together in a jar with a tight-fitting lid and shake to combine thoroughly. (You can also do this in a bowl with a fork.) Combine all the dressing ingredients together in a jar with a tight-fitting lid and shake to combine thoroughly. (You can also do this in a bowl with a fork.) At the end of cooking, season, then serve in a large bowl placing the salmon on top. Spoon the dressing around the edge. At the end of cooking, season, then serve in a large bowl placing the salmon on top. Spoon the dressing around the edge.
Honey roast parsnips recipe
 Honey roast parsnips are a delicious addition to your roast dinner and chef Garrey Dawson shows you how to make them for one. 4-6 large parsnips55g/2oz butter2 tbsp clear honey1 tbsp brown sugar 4-6 large parsnips 55g/2oz butter 2 tbsp clear honey 1 tbsp brown sugar Method Preheat the oven to 200C/180C Fan/Gas 6.Peel and core the parsnip and cut it into wedges.Heat the butter in an ovenproof frying pan and add the parsnip wedges. Fry until they begin to colour. Drizzle over the honey and sprinkle over the sugar. Stir to combine and then place the pan into the oven. Roast for 15-20 minutes, or until the parsnips are golden-brown and tender. Serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Peel and core the parsnip and cut it into wedges. Peel and core the parsnip and cut it into wedges. Heat the butter in an ovenproof frying pan and add the parsnip wedges. Fry until they begin to colour. Drizzle over the honey and sprinkle over the sugar. Heat the butter in an ovenproof frying pan and add the parsnip wedges. Fry until they begin to colour. Drizzle over the honey and sprinkle over the sugar. Stir to combine and then place the pan into the oven. Roast for 15-20 minutes, or until the parsnips are golden-brown and tender. Serve. Stir to combine and then place the pan into the oven. Roast for 15-20 minutes, or until the parsnips are golden-brown and tender. Serve.
Courgette soup recipe
Italian-style courgette soup This is the best courgette soup recipe when you've got a glut, A creamy soup that's full of contrasting textures and flavours. 60ml/2fl oz extra virgin olive oil1 tbsp chopped garlichandful basil leaves, choppedsea salt and ground white pepper, to taste1kg/2¼lb courgettes, cut lengthways into quarters then into 1cm/½in slices750ml/1¼ pint chicken stock60ml/2fl oz single creamhandful flatleaf parsley, chopped50g/2oz freshly grated Parmesan, plus extra to serve 60ml/2fl oz extra virgin olive oil 1 tbsp chopped garlic handful basil leaves, chopped sea salt and ground white pepper, to taste 1kg/2¼lb courgettes, cut lengthways into quarters then into 1cm/½in slices 750ml/1¼ pint chicken stock 60ml/2fl oz single cream handful flatleaf parsley, chopped 50g/2oz freshly grated Parmesan, plus extra to serve crusty breadgreen saladsalt and freshly ground black pepper crusty bread green salad salt and freshly ground black pepper Method Heat the oil in a heavy-based pan over a medium heat.Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened.Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat.Put three-quarters of the soup mixture into a food processor and blend until smooth.Return the mixture to the pan and stir in the cream, parsley and parmesan.To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad. Heat the oil in a heavy-based pan over a medium heat. Heat the oil in a heavy-based pan over a medium heat. Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened. Cook the garlic, basil, salt and courgette slowly for 10 minutes, or until the courgettes are lightly browned and softened. Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat. Add white pepper, to taste, then pour in the stock and simmer for 8 minutes, uncovered. Remove from the heat. Put three-quarters of the soup mixture into a food processor and blend until smooth. Put three-quarters of the soup mixture into a food processor and blend until smooth. Return the mixture to the pan and stir in the cream, parsley and parmesan. Return the mixture to the pan and stir in the cream, parsley and parmesan. To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad. To serve, ladle the soup into a bowl and season, to taste, with salt and freshly ground black pepper. Sprinkle over more parmesan, to taste. Serve with crusty bread and a green salad.