ademchaoua/GeneralTextCorpus huggingface dataset:
Beef goulash recipe
 500g/1lb sirloin steak, trimmed and cut in stripsolive oil1 medium onion, peeled and sliced thinly½ red pepper, de-seeded and sliced½ green pepper, de-seeded and sliced25g/1oz buttersea salt and black pepper2 tbsp tomato purée200ml/7fl oz beef stock3 tbsp paprikasmall bunch flatleaf parsley100ml/3½fl oz soured cream 500g/1lb sirloin steak, trimmed and cut in strips olive oil 1 medium onion, peeled and sliced thinly ½ red pepper, de-seeded and sliced ½ green pepper, de-seeded and sliced 25g/1oz butter sea salt and black pepper 2 tbsp tomato purée 200ml/7fl oz beef stock 3 tbsp paprika small bunch flatleaf parsley 100ml/3½fl oz soured cream Method Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil.Colour the onions and peppers in the butter and season. Place in one large pan, together with the browned steak. Pour in the tomato purée, stock and paprika, season and bring to the boil. Cook for between 20 and 40 minutes. Garnish with sour cream and the flatleaf parsley. Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil. Warm a frying pan on the stove until very hot, then brown the steak (in batches) in a little olive oil. Colour the onions and peppers in the butter and season. Place in one large pan, together with the browned steak. Colour the onions and peppers in the butter and season. Place in one large pan, together with the browned steak. Pour in the tomato purée, stock and paprika, season and bring to the boil. Cook for between 20 and 40 minutes. Garnish with sour cream and the flatleaf parsley. Pour in the tomato purée, stock and paprika, season and bring to the boil. Cook for between 20 and 40 minutes. Garnish with sour cream and the flatleaf parsley.
Borsch (beetroot soup) recipe
 1kg/2¼lb beetroot450g/1lb carrots8 shallots2 garlic cloves, chopped roughly 1 stick of celery, chopped roughly 1 bay leaf2 tbsp caraway seedsenough stock to cover the vegetables with about half a pint left oversalt and freshly ground black pepper 1kg/2¼lb beetroot 450g/1lb carrots 8 shallots 2 garlic cloves, chopped roughly 1 stick of celery, chopped roughly 1 bay leaf 2 tbsp caraway seeds enough stock to cover the vegetables with about half a pint left over salt and freshly ground black pepper Method Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds. Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender.Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve. Reheat gently, do not allow to boil, serve with the soured cream and Pirags. Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds. Peel and roughly chop the vegetables. Place in a large pan with the bay leaf and caraway seeds. Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender. Cover with the stock. Bring to a rapid boil. Cover the pan and reduce the heat to a simmer and cook for about 1 hour or until the vegetables are tender. Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve. Remove the bay leaf and liquidise the soup until smooth, adjust the seasoning. Pass the soup through a medium sieve. Reheat gently, do not allow to boil, serve with the soured cream and Pirags. Reheat gently, do not allow to boil, serve with the soured cream and Pirags.
Rosé summer cocktail recipe
 Happy as I am to drink rosé on its own, this summer cocktail is a great way to make it go that little bit further when you’ve got more people to please. 750ml bottles of rosé 50ml/2fl oz vodka 250ml/9fl oz cranberry juice½ lime, juice only dash of lime cordialice, to serveginger ale, chilled, to servefresh mint, to serve 750ml bottles of rosé 50ml/2fl oz vodka 250ml/9fl oz cranberry juice ½ lime, juice only dash of lime cordial ice, to serve ginger ale, chilled, to serve fresh mint, to serve Method Pour the rosé, vodka, cranberry juice, juice of 1 lime and the lime cordial into a jug. Chill for at least 30 minutes. When ready to serve, add a handful of ice to tall glasses and pour until half full with the chilled rosé mix. Top off with the ginger ale and garnish with mint leaves and wedges of lime, giving the wedge a squeeze before dropping it into the glass. Pour the rosé, vodka, cranberry juice, juice of 1 lime and the lime cordial into a jug. Chill for at least 30 minutes. Pour the rosé, vodka, cranberry juice, juice of 1 lime and the lime cordial into a jug. Chill for at least 30 minutes. When ready to serve, add a handful of ice to tall glasses and pour until half full with the chilled rosé mix. Top off with the ginger ale and garnish with mint leaves and wedges of lime, giving the wedge a squeeze before dropping it into the glass. When ready to serve, add a handful of ice to tall glasses and pour until half full with the chilled rosé mix. Top off with the ginger ale and garnish with mint leaves and wedges of lime, giving the wedge a squeeze before dropping it into the glass.
Sake surge recipe
 With sake, ginger beer, yuku and lime, this is a real tongue-tingling cocktail. 25ml/1fl oz sake25ml/1fl oz vodka25ml/1fl oz freshly squeezed yuzu juice (alternatively, use fresh lemon, lime or grapefruit juice)drop of Japanese yuzu bitters (optional)fiery ginger beer to top 25ml/1fl oz sake 25ml/1fl oz vodka 25ml/1fl oz freshly squeezed yuzu juice (alternatively, use fresh lemon, lime or grapefruit juice) drop of Japanese yuzu bitters (optional) fiery ginger beer to top Yuzu slice or lime slice Yuzu slice or lime slice Method Fill three-quarters of a mule cup with crushed ice and add all the ingredients except the ginger beer.Churn gently with a long spoon. Top with ginger beer and add crushed ice.Garnish with a slice of yuzu or lime. Fill three-quarters of a mule cup with crushed ice and add all the ingredients except the ginger beer. Fill three-quarters of a mule cup with crushed ice and add all the ingredients except the ginger beer. Churn gently with a long spoon. Top with ginger beer and add crushed ice. Churn gently with a long spoon. Top with ginger beer and add crushed ice. Garnish with a slice of yuzu or lime. Garnish with a slice of yuzu or lime.
Foolproof cheese soufflé recipe
 30g/1oz butter, plus extra for buttering soufflé dish 30g/1oz plain flour ('00' if possible) 150ml/5fl oz full-fat milk 1 tsp Dijon mustard pinch cayenne pepper 4 eggs, 4 whites and 2 yolks 85g/3oz grated cheese (I use gruyère, but you can use any hard cheese) salt and pepper 30g/1oz butter, plus extra for buttering soufflé dish 30g/1oz plain flour ('00' if possible) 150ml/5fl oz full-fat milk 1 tsp Dijon mustard pinch cayenne pepper 4 eggs, 4 whites and 2 yolks 85g/3oz grated cheese (I use gruyère, but you can use any hard cheese) salt and pepper Method Preheat the oven on to 200C/400F/Gas 6. Heat the milk until just below boiling. Melt the butter, stir in the flour and cook for 1 minute. Take off the heat and gradually beat in the milk. Cook for 1 minute until you have a thick sauce. Season well and stir in the mustard. Cool for 1 minute whilst you butter the soufflé dish. Separate the eggs. Beat the yolks into the sauce along with most of cheese. Whisk the egg whites until you have soft peaks, don't overdo. Fold into the sauce. Fill the dish three quarters full. Run your finger round the edge to get a 'top-hat' finish. Place into an oven dish, top with the remaining cheese and a pinch of cayenne. Place in the oven and cook for 15-17 minutes. Preheat the oven on to 200C/400F/Gas 6. Preheat the oven on to 200C/400F/Gas 6. Heat the milk until just below boiling. Heat the milk until just below boiling. Melt the butter, stir in the flour and cook for 1 minute. Take off the heat and gradually beat in the milk. Cook for 1 minute until you have a thick sauce. Melt the butter, stir in the flour and cook for 1 minute. Take off the heat and gradually beat in the milk. Cook for 1 minute until you have a thick sauce. Season well and stir in the mustard. Cool for 1 minute whilst you butter the soufflé dish. Season well and stir in the mustard. Cool for 1 minute whilst you butter the soufflé dish. Separate the eggs. Beat the yolks into the sauce along with most of cheese. Separate the eggs. Beat the yolks into the sauce along with most of cheese. Whisk the egg whites until you have soft peaks, don't overdo. Fold into the sauce. Fill the dish three quarters full. Run your finger round the edge to get a 'top-hat' finish. Whisk the egg whites until you have soft peaks, don't overdo. Fold into the sauce. Fill the dish three quarters full. Run your finger round the edge to get a 'top-hat' finish. Place into an oven dish, top with the remaining cheese and a pinch of cayenne. Place into an oven dish, top with the remaining cheese and a pinch of cayenne. Place in the oven and cook for 15-17 minutes. Place in the oven and cook for 15-17 minutes.
Easy pot au feu recipe
 Pot au feu is a meat-lovers dream - a slow-cooked stew with chicken, bacon and sausage. 1 medium free-range chicken 110g/4oz smoked bacon 6 Toulouse or pork and leek sausages, browned on a griddle pan for a few seconds on each side55g/2oz pearl barley3 carrots2 onions, quartered4 garlic cloves, skin on4 medium potatoes, cut into big chunks2 leeks coarsely shredded1 red pepper, sliced1 small savoy cabbage, cut into quarters, core removed1 tsp turmeric2 tbsp vegetable bouillon1 bouquet garni (bundle of thyme, sage, parsley and rosemary)sea salt and freshly ground black peppercold water 1 medium free-range chicken 110g/4oz smoked bacon 6 Toulouse or pork and leek sausages, browned on a griddle pan for a few seconds on each side 55g/2oz pearl barley 3 carrots 2 onions, quartered 4 garlic cloves, skin on 4 medium potatoes, cut into big chunks 2 leeks coarsely shredded 1 red pepper, sliced 1 small savoy cabbage, cut into quarters, core removed 1 tsp turmeric 2 tbsp vegetable bouillon 1 bouquet garni (bundle of thyme, sage, parsley and rosemary) sea salt and freshly ground black pepper cold water Method Preheat the oven to 190C/375F/Gas 5.Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and Bouquet garni. Season and add enough cold water to cover the ingredients. Cover the casserole dish and transfer to the oven to cook for two hours.To serve, ladle the vegetables into a bowl, place the meat on top and serve with olive oil croutons and coarse parsley and basil pesto. Preheat the oven to 190C/375F/Gas 5. Preheat the oven to 190C/375F/Gas 5. Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and Bouquet garni. Season and add enough cold water to cover the ingredients. Cover the casserole dish and transfer to the oven to cook for two hours. Place the chicken in a large casserole dish, then add the bacon, sausages, barley, carrots, onions, garlic, potatoes, leeks, red pepper, cabbage, turmeric, bouillon and Bouquet garni. Season and add enough cold water to cover the ingredients. Cover the casserole dish and transfer to the oven to cook for two hours. To serve, ladle the vegetables into a bowl, place the meat on top and serve with olive oil croutons and coarse parsley and basil pesto. To serve, ladle the vegetables into a bowl, place the meat on top and serve with olive oil croutons and coarse parsley and basil pesto.
Rosti potato with fried egg and Brie recipe
 1 potato, peeled and grated2 tbsp olive oilsalt and freshly ground black pepper 1 potato, peeled and grated 2 tbsp olive oil salt and freshly ground black pepper small handful fresh basilsmall handful fresh flatleaf parsley½ lemon, juice only1 tbsp olive oilsalt and freshly ground black pepper small handful fresh basil small handful fresh flatleaf parsley ½ lemon, juice only 1 tbsp olive oil salt and freshly ground black pepper 1 free-range egg, fried75g/2½oz Brie, choppedchopped fresh chives, to garnish 1 free-range egg, fried 75g/2½oz Brie, chopped chopped fresh chives, to garnish Method For the potato rösti, place the grated potato into a clean tea towel and squeeze out the excess moisture.Heat the olive oil in a small frying pan and add the grated potato. Season with salt and freshly ground black pepper and fry for 3-4 minutes, then flip over using a fish slice and fry for 2-3 minutes on the other side, or until golden-brown on both sides.For the herb salad, place the herbs into a bowl with the lemon juice and the olive oil and season with salt and freshly ground black pepper. Stir well to coat the herbs.To serve, place the rösti onto a serving plate and top with the herb salad and the fried egg. Scatter the Brie around the plate and garnish with chives. For the potato rösti, place the grated potato into a clean tea towel and squeeze out the excess moisture. For the potato rösti, place the grated potato into a clean tea towel and squeeze out the excess moisture. Heat the olive oil in a small frying pan and add the grated potato. Season with salt and freshly ground black pepper and fry for 3-4 minutes, then flip over using a fish slice and fry for 2-3 minutes on the other side, or until golden-brown on both sides. Heat the olive oil in a small frying pan and add the grated potato. Season with salt and freshly ground black pepper and fry for 3-4 minutes, then flip over using a fish slice and fry for 2-3 minutes on the other side, or until golden-brown on both sides. For the herb salad, place the herbs into a bowl with the lemon juice and the olive oil and season with salt and freshly ground black pepper. Stir well to coat the herbs. For the herb salad, place the herbs into a bowl with the lemon juice and the olive oil and season with salt and freshly ground black pepper. Stir well to coat the herbs. To serve, place the rösti onto a serving plate and top with the herb salad and the fried egg. Scatter the Brie around the plate and garnish with chives. To serve, place the rösti onto a serving plate and top with the herb salad and the fried egg. Scatter the Brie around the plate and garnish with chives.
Cheese and ham croque monsieur recipe
 2 slices white crusty bread100g/3½oz Brie, sliced2 slices ham2 free-range eggs, beaten1 tbsp olive oil15g/½oz butter 2 slices white crusty bread 100g/3½oz Brie, sliced 2 slices ham 2 free-range eggs, beaten 1 tbsp olive oil 15g/½oz butter oakleaf and lamb's lettuce leavesdrizzle olive oil oakleaf and lamb's lettuce leaves drizzle olive oil Method Take one slice of bread, lay the slices of Brie on top and then cover with the ham. Place the second slice of bread on top, then dip the sandwich into the beaten egg, coating well. Heat the oil and butter in a frying pan and fry the sandwich until golden-brown on both sides. To serve, cut in half and arrange on a serving plate. Garnish with lettuce leaves and drizzle with olive oil. Take one slice of bread, lay the slices of Brie on top and then cover with the ham. Place the second slice of bread on top, then dip the sandwich into the beaten egg, coating well. Take one slice of bread, lay the slices of Brie on top and then cover with the ham. Place the second slice of bread on top, then dip the sandwich into the beaten egg, coating well. Heat the oil and butter in a frying pan and fry the sandwich until golden-brown on both sides. Heat the oil and butter in a frying pan and fry the sandwich until golden-brown on both sides. To serve, cut in half and arrange on a serving plate. Garnish with lettuce leaves and drizzle with olive oil. To serve, cut in half and arrange on a serving plate. Garnish with lettuce leaves and drizzle with olive oil.
Parmesan fritters with cheesy spinach recipe
 Deep-fried cheesy fritters with a blue cheese spinach side are great for an indulgent weekend brunch. vegetable oil, for deep frying100ml/3½fl oz milk50g/1¾oz butter, cubed125g/4½oz plain flour2 tsp English mustard powder 2 free-range eggs 1 tsp chopped fresh thyme leaves250g/9oz Parmesan, 150g/5½oz grated and 100g/3½oz cubed vegetable oil, for deep frying 100ml/3½fl oz milk 50g/1¾oz butter, cubed 125g/4½oz plain flour 2 tsp English mustard powder 2 free-range eggs 1 tsp chopped fresh thyme leaves 250g/9oz Parmesan, 150g/5½oz grated and 100g/3½oz cubed 2 handfuls of baby spinach 100ml/3½fl oz double cream200g/7oz roquefort 2 handfuls of baby spinach 100ml/3½fl oz double cream 200g/7oz roquefort Method Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the Parmesan fritters, add the milk, butter and 100ml/3½fl oz water to a saucepan and bring to the boil. Immediately stir in the flour and mustard powder and beat together. Remove from the heat, leave to cool a little and beat in the eggs, thyme and 100g/3½oz of the grated Parmesan and all the cubed Parmesan. Carefully add the fritters to the deep-fat fryer and cook until golden and crisp. Remove using a slotted spoon and drain on kitchen paper. For the spinach, place all the ingredients in a saucepan and cook until the spinach is wilted and the cheese melted. Spoon the spinach onto warmed plates, top with the fritters and sprinkle with the remaining Parmesan. Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Preheat a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.) To make the Parmesan fritters, add the milk, butter and 100ml/3½fl oz water to a saucepan and bring to the boil. Immediately stir in the flour and mustard powder and beat together. Remove from the heat, leave to cool a little and beat in the eggs, thyme and 100g/3½oz of the grated Parmesan and all the cubed Parmesan. To make the Parmesan fritters, add the milk, butter and 100ml/3½fl oz water to a saucepan and bring to the boil. Immediately stir in the flour and mustard powder and beat together. Remove from the heat, leave to cool a little and beat in the eggs, thyme and 100g/3½oz of the grated Parmesan and all the cubed Parmesan. Carefully add the fritters to the deep-fat fryer and cook until golden and crisp. Remove using a slotted spoon and drain on kitchen paper. Carefully add the fritters to the deep-fat fryer and cook until golden and crisp. Remove using a slotted spoon and drain on kitchen paper. For the spinach, place all the ingredients in a saucepan and cook until the spinach is wilted and the cheese melted. For the spinach, place all the ingredients in a saucepan and cook until the spinach is wilted and the cheese melted. Spoon the spinach onto warmed plates, top with the fritters and sprinkle with the remaining Parmesan. Spoon the spinach onto warmed plates, top with the fritters and sprinkle with the remaining Parmesan. Recipe tips You can swap the cheesy spinach for roasted tomatoes or roasted kale.
Cypriot lamb with potatoes, tomatoes and onions recipe
 This slow-cooked lamb dish makes for a wonderful Sunday lunch with a Mediterranean flavour. 500g/1lb 2oz lamb neck fillet, chopped into large pieces500g/1lb 2oz lamb chops 1 tbsp cumin seeds 500g/1lb 2oz potatoes, peeled and quartered4 tomatoes, halved 4 onions, thickly sliced2 bay leaves 6 garlic cloves, left whole100ml/3½fl oz olive oil 125ml/4fl oz lamb stock or water 500g/1lb 2oz lamb neck fillet, chopped into large pieces 500g/1lb 2oz lamb chops 1 tbsp cumin seeds 500g/1lb 2oz potatoes, peeled and quartered 4 tomatoes, halved 4 onions, thickly sliced 2 bay leaves 6 garlic cloves, left whole 100ml/3½fl oz olive oil 125ml/4fl oz lamb stock or water 3 tbsp sheep's yoghurt, strained overnight through a muslin to thicken handful fresh flatleaf parsley leaves pinch cumin seeds, toasted½ cucumber, chopped into cubes3 strips lemon peel, blanched and finely diced 4 tbsp olive oil 1 lemon, juice only 3 tbsp sheep's yoghurt, strained overnight through a muslin to thicken handful fresh flatleaf parsley leaves pinch cumin seeds, toasted ½ cucumber, chopped into cubes 3 strips lemon peel, blanched and finely diced 4 tbsp olive oil 1 lemon, juice only Method Preheat the oven to 200C/180C Fan/Gas 6.Place the lamb neck and chops, cumin, potatoes, tomatoes, onions, bay leaves, garlic and oil in a large roasting tin and toss to mix thoroughly. Pour in the lamb stock, cover tightly with foil and roast for 2 hours. Remove the foil and cook for another 1 hour until browned and the liquid is reduced by half.To make the salad, spoon the yoghurt onto a serving dish. Toss the remaining salad ingredients together in a bowl and spoon on top of the yoghurt. Serve the salad alongside the lamb. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Place the lamb neck and chops, cumin, potatoes, tomatoes, onions, bay leaves, garlic and oil in a large roasting tin and toss to mix thoroughly. Pour in the lamb stock, cover tightly with foil and roast for 2 hours. Remove the foil and cook for another 1 hour until browned and the liquid is reduced by half. Place the lamb neck and chops, cumin, potatoes, tomatoes, onions, bay leaves, garlic and oil in a large roasting tin and toss to mix thoroughly. Pour in the lamb stock, cover tightly with foil and roast for 2 hours. Remove the foil and cook for another 1 hour until browned and the liquid is reduced by half. To make the salad, spoon the yoghurt onto a serving dish. Toss the remaining salad ingredients together in a bowl and spoon on top of the yoghurt. Serve the salad alongside the lamb. To make the salad, spoon the yoghurt onto a serving dish. Toss the remaining salad ingredients together in a bowl and spoon on top of the yoghurt. Serve the salad alongside the lamb.
Moroccan lamb steaks with spicy sauce recipe
 ½ tsp turmeric1 tsp cumin½ tsp ground cinnamon1 lamb leg steak, cut into 2 piecesolive oil, for drizzling¼ red onion, chopped½ red pepper, chopped1 garlic clove, finely chopped1 lime, juice only20g/1oz fresh chives, cut into 2in piecessalt and freshly ground black pepper2 vacuum-packed vine leaves in brine, shredded, to decorate ½ tsp turmeric 1 tsp cumin ½ tsp ground cinnamon 1 lamb leg steak, cut into 2 pieces olive oil, for drizzling ¼ red onion, chopped ½ red pepper, chopped 1 garlic clove, finely chopped 1 lime, juice only 20g/1oz fresh chives, cut into 2in pieces salt and freshly ground black pepper 2 vacuum-packed vine leaves in brine, shredded, to decorate Method Mix the spices together and roll the lamb steaks in the spices and drizzle with the olive oil. Heat a griddle pan until smoking hot, add the lamb and cook for 3-4 minutes on each side. Remove the lamb and keep warm. Add to the pan the red onion, red pepper and garlic, and cook for two minutes. Add the lime juice and chives and cook for another two minutes. Add the lamb and warm through. Season, to taste, with salt and freshly ground black pepper.To serve, spoon the sauce onto a plate, top with the lamb and garnish with the shredded vine leaves. Mix the spices together and roll the lamb steaks in the spices and drizzle with the olive oil. Mix the spices together and roll the lamb steaks in the spices and drizzle with the olive oil. Heat a griddle pan until smoking hot, add the lamb and cook for 3-4 minutes on each side. Remove the lamb and keep warm. Heat a griddle pan until smoking hot, add the lamb and cook for 3-4 minutes on each side. Remove the lamb and keep warm. Add to the pan the red onion, red pepper and garlic, and cook for two minutes. Add to the pan the red onion, red pepper and garlic, and cook for two minutes. Add the lime juice and chives and cook for another two minutes. Add the lamb and warm through. Season, to taste, with salt and freshly ground black pepper. Add the lime juice and chives and cook for another two minutes. Add the lamb and warm through. Season, to taste, with salt and freshly ground black pepper. To serve, spoon the sauce onto a plate, top with the lamb and garnish with the shredded vine leaves. To serve, spoon the sauce onto a plate, top with the lamb and garnish with the shredded vine leaves.