ademchaoua/GeneralTextCorpus huggingface dataset:
Apple and blueberry cobbler recipe
 750g/1lb 10oz Bramley apples 250g/9oz blueberries 750g/1lb 10oz Bramley apples 250g/9oz blueberries 200g/7oz unsalted butter200g/7oz caster sugar200g/7oz ground almonds3 eggs55g/2oz almonds, sliced finely 200g/7oz unsalted butter 200g/7oz caster sugar 200g/7oz ground almonds 3 eggs 55g/2oz almonds, sliced finely Method Peel, core and cut the apples into chunks. Cook in a pan on a medium heat with 1 tbsp of water and sugar to taste, until collapsed.Cream the butter and sugar with a beater until light and fluffy. Add the ground almonds, then add the eggs one at a time (waiting until each egg has been incorporated).Fill a ceramic baking dish half way up with cooked apple, scatter the blueberries over the top, then spoon the almond cream on top of the fruit (it will spread out during the cooking).Sprinkle the sliced almonds over the almond cream then bake at 180C/350F/Gas 4 for approximately 40 minutes.Serve with a giant scoop of vanilla ice cream and dust with icing sugar. Peel, core and cut the apples into chunks. Cook in a pan on a medium heat with 1 tbsp of water and sugar to taste, until collapsed. Peel, core and cut the apples into chunks. Cook in a pan on a medium heat with 1 tbsp of water and sugar to taste, until collapsed. Cream the butter and sugar with a beater until light and fluffy. Cream the butter and sugar with a beater until light and fluffy. Add the ground almonds, then add the eggs one at a time (waiting until each egg has been incorporated). Add the ground almonds, then add the eggs one at a time (waiting until each egg has been incorporated). Fill a ceramic baking dish half way up with cooked apple, scatter the blueberries over the top, then spoon the almond cream on top of the fruit (it will spread out during the cooking). Fill a ceramic baking dish half way up with cooked apple, scatter the blueberries over the top, then spoon the almond cream on top of the fruit (it will spread out during the cooking). Sprinkle the sliced almonds over the almond cream then bake at 180C/350F/Gas 4 for approximately 40 minutes. Sprinkle the sliced almonds over the almond cream then bake at 180C/350F/Gas 4 for approximately 40 minutes. Serve with a giant scoop of vanilla ice cream and dust with icing sugar. Serve with a giant scoop of vanilla ice cream and dust with icing sugar.
Apple and pecan tart recipe
 A quick and easy apple and pecan tart. Brilliant with boozy caramel and clotted cream. 5–6 Braeburn apples, peeled, cored and sliced50g/1¾oz light brown sugar 1 lemon, juice only 150g/5½oz unsalted butter100g/3½oz caster sugar 2 free-range eggs 35g/1¼oz plain flour 1 vanilla pod, seeds removed 1 ready-made 22-cm/8½in sweet shortcrust pastry casehandful pecans 5–6 Braeburn apples, peeled, cored and sliced 50g/1¾oz light brown sugar 1 lemon, juice only 150g/5½oz unsalted butter 100g/3½oz caster sugar 2 free-range eggs 35g/1¼oz plain flour 1 vanilla pod, seeds removed 1 ready-made 22-cm/8½in sweet shortcrust pastry case handful pecans 120g/4½oz caster sugar1 tsp calvados 150ml/5fl oz double cream 120g/4½oz caster sugar 1 tsp calvados 150ml/5fl oz double cream 250g/9oz clotted cream 250g/9oz clotted cream Method Preheat the oven to 200C/180C Fan/Gas 6.Toss the apple slices in the brown sugar and lemon juice. Put the butter in a pan and heat, until brown and nutty. Pour into a cold jug and set aside. Blitz the caster sugar, eggs and flour in a food processor and slowly add the brown butter and vanilla. Arrange the apple slices over the base of the pastry case in concentric circles, overlapping them as you go. Scatter over the pecans and pour over the brown butter and egg mixture. Bake the tart for 45 minutes, until golden-brown. Meanwhile, to make the calvados caramel, heat the sugar over a low heat until melted. Remove from the heat, then stir in the calvados and cream. Place over a low heat to warm. To serve, cut the tart into slices and serve with the caramel and clotted cream. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Toss the apple slices in the brown sugar and lemon juice. Toss the apple slices in the brown sugar and lemon juice. Put the butter in a pan and heat, until brown and nutty. Pour into a cold jug and set aside. Put the butter in a pan and heat, until brown and nutty. Pour into a cold jug and set aside. Blitz the caster sugar, eggs and flour in a food processor and slowly add the brown butter and vanilla. Blitz the caster sugar, eggs and flour in a food processor and slowly add the brown butter and vanilla. Arrange the apple slices over the base of the pastry case in concentric circles, overlapping them as you go. Scatter over the pecans and pour over the brown butter and egg mixture. Bake the tart for 45 minutes, until golden-brown. Arrange the apple slices over the base of the pastry case in concentric circles, overlapping them as you go. Scatter over the pecans and pour over the brown butter and egg mixture. Bake the tart for 45 minutes, until golden-brown. Meanwhile, to make the calvados caramel, heat the sugar over a low heat until melted. Remove from the heat, then stir in the calvados and cream. Place over a low heat to warm. Meanwhile, to make the calvados caramel, heat the sugar over a low heat until melted. Remove from the heat, then stir in the calvados and cream. Place over a low heat to warm. To serve, cut the tart into slices and serve with the caramel and clotted cream. To serve, cut the tart into slices and serve with the caramel and clotted cream.
Apple sorbet recipe
 1 litre/1¾ pint freshly pressed apple juicea little icing sugarlemon juice 1 litre/1¾ pint freshly pressed apple juice a little icing sugar lemon juice calvados or apple brandy calvados or apple brandy Method Whisk a little icing sugar and lemon juice into your apple juice to get the right balance of sweetness and acid, remembering that when frozen the power of both sweetness and acidity are diminished.Then either churn in an ice cream maker or pour into plastic dishes to a depth of no more than 2cm/¾in. If you're using plastic dishes, then remove them from the freezer when the mixture is just frozen (but not rock hard) and scratch up into a soft sorbet using a fork - if you've never tried this method you'll soon get the hang of it.Either serve straightaway or pack into tubs and freeze. Defrost for 30-60 minutes at room temperature before serving.Serve with a couple of tsps of calvados over the sorbet. Whisk a little icing sugar and lemon juice into your apple juice to get the right balance of sweetness and acid, remembering that when frozen the power of both sweetness and acidity are diminished. Whisk a little icing sugar and lemon juice into your apple juice to get the right balance of sweetness and acid, remembering that when frozen the power of both sweetness and acidity are diminished. Then either churn in an ice cream maker or pour into plastic dishes to a depth of no more than 2cm/¾in. If you're using plastic dishes, then remove them from the freezer when the mixture is just frozen (but not rock hard) and scratch up into a soft sorbet using a fork - if you've never tried this method you'll soon get the hang of it. Then either churn in an ice cream maker or pour into plastic dishes to a depth of no more than 2cm/¾in. If you're using plastic dishes, then remove them from the freezer when the mixture is just frozen (but not rock hard) and scratch up into a soft sorbet using a fork - if you've never tried this method you'll soon get the hang of it. Either serve straightaway or pack into tubs and freeze. Defrost for 30-60 minutes at room temperature before serving. Either serve straightaway or pack into tubs and freeze. Defrost for 30-60 minutes at room temperature before serving. Serve with a couple of tsps of calvados over the sorbet. Serve with a couple of tsps of calvados over the sorbet.
Apricot brioche tart recipe
 1 egg2 tbsp caster sugar250g/9oz tub mascarpone cheese225g/8oz brioche slices, 1cm/½in thick, taken from a shop-bought brioche loaf2 400g/14oz cans apricot halves, drained4 tbsp demerara sugarcréme fraïche to serve 1 egg 2 tbsp caster sugar 250g/9oz tub mascarpone cheese 225g/8oz brioche slices, 1cm/½in thick, taken from a shop-bought brioche loaf 2 400g/14oz cans apricot halves, drained 4 tbsp demerara sugar créme fraïche to serve Method Lightly grease a shallow ovenproof, sided dish (about 28cm/11in diameter). Pre-heat the oven to 180C/350F/Gas 4.Lightly whisk the egg and caster sugar together in a bowl.Add the mascarpone and whisk again until smooth and there are no lumps.Arrange the brioche slices as neatly as possible in a single layer on the greased tart plate to completely cover the plate. Trim the brioche slices as necessary to fit. Spread the mascarpone mixture over the brioche slices to about 1cm/½in away from the edge. You don't have to be accurate about this!Arrange the apricot halves neatly in a spiral over the mascarpone right to the edge of the brioche. Sprinkle the demerara sugar over the apricots. Bake in the pre-heated oven for 30-35 minutes until the custard is set and golden.Serve immediately with créme fraïche and dust with icing sugar. Lightly grease a shallow ovenproof, sided dish (about 28cm/11in diameter). Pre-heat the oven to 180C/350F/Gas 4. Lightly grease a shallow ovenproof, sided dish (about 28cm/11in diameter). Pre-heat the oven to 180C/350F/Gas 4. Lightly whisk the egg and caster sugar together in a bowl. Lightly whisk the egg and caster sugar together in a bowl. Add the mascarpone and whisk again until smooth and there are no lumps. Add the mascarpone and whisk again until smooth and there are no lumps. Arrange the brioche slices as neatly as possible in a single layer on the greased tart plate to completely cover the plate. Arrange the brioche slices as neatly as possible in a single layer on the greased tart plate to completely cover the plate. Trim the brioche slices as necessary to fit. Spread the mascarpone mixture over the brioche slices to about 1cm/½in away from the edge. You don't have to be accurate about this! Trim the brioche slices as necessary to fit. Spread the mascarpone mixture over the brioche slices to about 1cm/½in away from the edge. You don't have to be accurate about this! Arrange the apricot halves neatly in a spiral over the mascarpone right to the edge of the brioche. Sprinkle the demerara sugar over the apricots. Arrange the apricot halves neatly in a spiral over the mascarpone right to the edge of the brioche. Sprinkle the demerara sugar over the apricots. Bake in the pre-heated oven for 30-35 minutes until the custard is set and golden. Bake in the pre-heated oven for 30-35 minutes until the custard is set and golden. Serve immediately with créme fraïche and dust with icing sugar. Serve immediately with créme fraïche and dust with icing sugar.
Apricot, carrot and almond jam recipe
 This unusual jam is excellent with anything from hot buttered toast through to warm creamy rice pudding. 100g/3½oz carrot, grated, peeled600g/1lb 5oz fresh apricots5cm/2in piece fresh ginger, peeled, grated400g/14oz granulated or caster sugar1 small lemon, juice only50g/2oz chopped almonds 100g/3½oz carrot, grated, peeled 600g/1lb 5oz fresh apricots 5cm/2in piece fresh ginger, peeled, grated 400g/14oz granulated or caster sugar 1 small lemon, juice only 50g/2oz chopped almonds Method Place the grated carrot into a lidded saucepan with about 300ml/½ pint water, bring to the boil and then cook until the carrot threads are falling apart and the water has mostly evaporated.Meanwhile, halve the apricots, remove the stones and place the flesh in the pan with the carrots. Cover with a lid and cook for five minutes, stirring occasionally, until the fruit starts to break down and fall apart.Add the ginger to the pan and cook with the lid off until most of the remaining moisture has evaporated.Add the sugar and lemon juice, bring to the boil and cook until the mixture reaches 105C/220F on a sugar thermometer. Stir the jam as it’s cooking, especially around the edges, as it sometimes catches and burns on the bottom.Stir in the almonds. Leave the apricot jam for a few minutes to cool; then ladle into hot, clean jars and seal immediately. Place the grated carrot into a lidded saucepan with about 300ml/½ pint water, bring to the boil and then cook until the carrot threads are falling apart and the water has mostly evaporated. Place the grated carrot into a lidded saucepan with about 300ml/½ pint water, bring to the boil and then cook until the carrot threads are falling apart and the water has mostly evaporated. Meanwhile, halve the apricots, remove the stones and place the flesh in the pan with the carrots. Cover with a lid and cook for five minutes, stirring occasionally, until the fruit starts to break down and fall apart. Meanwhile, halve the apricots, remove the stones and place the flesh in the pan with the carrots. Cover with a lid and cook for five minutes, stirring occasionally, until the fruit starts to break down and fall apart. Add the ginger to the pan and cook with the lid off until most of the remaining moisture has evaporated. Add the ginger to the pan and cook with the lid off until most of the remaining moisture has evaporated. Add the sugar and lemon juice, bring to the boil and cook until the mixture reaches 105C/220F on a sugar thermometer. Stir the jam as it’s cooking, especially around the edges, as it sometimes catches and burns on the bottom. Add the sugar and lemon juice, bring to the boil and cook until the mixture reaches 105C/220F on a sugar thermometer. Stir the jam as it’s cooking, especially around the edges, as it sometimes catches and burns on the bottom. Stir in the almonds. Stir in the almonds. Leave the apricot jam for a few minutes to cool; then ladle into hot, clean jars and seal immediately. Leave the apricot jam for a few minutes to cool; then ladle into hot, clean jars and seal immediately.
Artichoke and lemon dip recipe
 Serve this easy dip with pitta bread, breadsticks or crisp Italian-style flatbread. 30g/1oz Parmesan (or a similar vegetarian hard cheese), broken into chunks1 large garlic clove, roughly chopped175g/6oz grilled artichoke hearts, drained weight, roughly chopped 1 small preserved lemon, pulp and pips removed, choppedsmall handful of parsley leaves, roughly chopped, plus extra for garnish100ml/3½fl oz extra virgin olive oil squeeze lemon juicesalt and freshly ground black pepper 30g/1oz Parmesan (or a similar vegetarian hard cheese), broken into chunks 1 large garlic clove, roughly chopped 175g/6oz grilled artichoke hearts, drained weight, roughly chopped 1 small preserved lemon, pulp and pips removed, chopped small handful of parsley leaves, roughly chopped, plus extra for garnish 100ml/3½fl oz extra virgin olive oil squeeze lemon juice salt and freshly ground black pepper Method Put the Parmesan and garlic in the bowl of a food processor and pulse until the consistency of coarse breadcrumbs. Add the drained artichokes, preserved lemon and parsley and whizz again.Gradually add the olive oil in a steady stream until the mixture reaches a dippable consistency (you might not need all the oil). Season to taste with lemon juice, salt and freshly ground black pepper. Spoon into a bowl and sprinkle with extra parsley. Put the Parmesan and garlic in the bowl of a food processor and pulse until the consistency of coarse breadcrumbs. Add the drained artichokes, preserved lemon and parsley and whizz again. Put the Parmesan and garlic in the bowl of a food processor and pulse until the consistency of coarse breadcrumbs. Add the drained artichokes, preserved lemon and parsley and whizz again. Gradually add the olive oil in a steady stream until the mixture reaches a dippable consistency (you might not need all the oil). Season to taste with lemon juice, salt and freshly ground black pepper. Spoon into a bowl and sprinkle with extra parsley. Gradually add the olive oil in a steady stream until the mixture reaches a dippable consistency (you might not need all the oil). Season to taste with lemon juice, salt and freshly ground black pepper. Spoon into a bowl and sprinkle with extra parsley.
Asparagus and garden pea risotto recipe
 1 tbsp olive oil1 onion, finely chopped250g/9oz risotto rice¼ bottle white wine290ml/10fl oz/½ pint chicken stock (or 2 stock cubes and ½ pint boiling water)1 bunch asparagus, chopped150g/5oz fresh peas (shelled weight)100g/4oz mature cheddar, grated25g/1oz parmesan 1 tbsp olive oil 1 onion, finely chopped 250g/9oz risotto rice ¼ bottle white wine 290ml/10fl oz/½ pint chicken stock (or 2 stock cubes and ½ pint boiling water) 1 bunch asparagus, chopped 150g/5oz fresh peas (shelled weight) 100g/4oz mature cheddar, grated 25g/1oz parmesan Method Heat the olive oil in a large saucepan, add the onion and cook for about five minutes, until softened.Stir in the rice and continue to stir for about two minutes while the rice cooks and becomes slightly opaque. Carefully pour in the wine and chicken stock. Cook, stirring frequently, until the rice is cooked through (if it gets too thick, add more water) - this should take about 12-15 minutes. Cover the asparagus and peas with boiling water and rapidly boil for about three minutes. Drain well.Stir the vegetables and the cheddar cheese into the cooked rice. Grate a little parmesan over the top. This risotto is delicious served with roast chicken. Heat the olive oil in a large saucepan, add the onion and cook for about five minutes, until softened. Heat the olive oil in a large saucepan, add the onion and cook for about five minutes, until softened. Stir in the rice and continue to stir for about two minutes while the rice cooks and becomes slightly opaque. Stir in the rice and continue to stir for about two minutes while the rice cooks and becomes slightly opaque. Carefully pour in the wine and chicken stock. Carefully pour in the wine and chicken stock. Cook, stirring frequently, until the rice is cooked through (if it gets too thick, add more water) - this should take about 12-15 minutes. Cook, stirring frequently, until the rice is cooked through (if it gets too thick, add more water) - this should take about 12-15 minutes. Cover the asparagus and peas with boiling water and rapidly boil for about three minutes. Drain well. Cover the asparagus and peas with boiling water and rapidly boil for about three minutes. Drain well. Stir the vegetables and the cheddar cheese into the cooked rice. Stir the vegetables and the cheddar cheese into the cooked rice. Grate a little parmesan over the top. This risotto is delicious served with roast chicken. Grate a little parmesan over the top. This risotto is delicious served with roast chicken.
Asparagus and sausage ribbon pasta recipe
 A quick and simple creamy pasta dish celebrating seasonal asparagus. 1 tbsp unsalted butter1 onion, chopped6 pork chipolatas, chopped into bite size pieces 150g/5½oz asparagus, roughly chopped6 fresh lasagne sheets, cut in half lengthwayssplash olive oil2 tbsp cream cheese 1 vegetable stock cubegrated Parmesan, to servefresh basil, to serve 1 tbsp unsalted butter 1 onion, chopped 6 pork chipolatas, chopped into bite size pieces 150g/5½oz asparagus, roughly chopped 6 fresh lasagne sheets, cut in half lengthways splash olive oil 2 tbsp cream cheese 1 vegetable stock cube grated Parmesan, to serve fresh basil, to serve Method Heat the butter in a frying pan, over medium heat until melted then add the chopped onion. Fry gently for 6–8 minutes until softened and browned. Add the sausages and continue to fry until everything is nicely golden brown. Add the chopped asparagus and cook for a further 5 minutes.Meanwhile add the lasagne sheets to a pan of salted boiling water with a dash of olive oil. Cook for 3–4 minutes until tender. Drain but reserve 200ml/7fl oz of the pasta water.In a jug, whisk the cream cheese, stock cube and the reserved pasta water. Pour into the frying pan with the sausage and asparagus. Cook for a few minutes until thickened then add the pasta and stir together. Serve with grated Parmesan and fresh basil. Heat the butter in a frying pan, over medium heat until melted then add the chopped onion. Fry gently for 6–8 minutes until softened and browned. Heat the butter in a frying pan, over medium heat until melted then add the chopped onion. Fry gently for 6–8 minutes until softened and browned. Add the sausages and continue to fry until everything is nicely golden brown. Add the chopped asparagus and cook for a further 5 minutes. Add the sausages and continue to fry until everything is nicely golden brown. Add the chopped asparagus and cook for a further 5 minutes. Meanwhile add the lasagne sheets to a pan of salted boiling water with a dash of olive oil. Cook for 3–4 minutes until tender. Drain but reserve 200ml/7fl oz of the pasta water. Meanwhile add the lasagne sheets to a pan of salted boiling water with a dash of olive oil. Cook for 3–4 minutes until tender. Drain but reserve 200ml/7fl oz of the pasta water. In a jug, whisk the cream cheese, stock cube and the reserved pasta water. Pour into the frying pan with the sausage and asparagus. In a jug, whisk the cream cheese, stock cube and the reserved pasta water. Pour into the frying pan with the sausage and asparagus. Cook for a few minutes until thickened then add the pasta and stir together. Cook for a few minutes until thickened then add the pasta and stir together. Serve with grated Parmesan and fresh basil. Serve with grated Parmesan and fresh basil.
Aztec chocolate avocado mousse recipe
 Rich and silky, this spicy chocolate avocado mousse is simple to make ahead – and it’s vegan if using the ginger syrup and milk-free chocolate. 2 ripe avocados, peeled, stones removed and roughly mashed1 piece stem ginger, roughly chopped½ lime, grated zest and juice100g/3½oz dark chocolate (70% cocoa solids), broken into pieces50g/1¾oz honey (or syrup from the stem ginger)100ml/3½fl oz reduced-fat coconut milk30g/1oz cocoa powder1 tsp ground cinnamon1 tsp ground ginger¼ tsp ground allspice¼ tsp cayenne pepper 2 ripe avocados, peeled, stones removed and roughly mashed 1 piece stem ginger, roughly chopped ½ lime, grated zest and juice 100g/3½oz dark chocolate (70% cocoa solids), broken into pieces 50g/1¾oz honey (or syrup from the stem ginger) 100ml/3½fl oz reduced-fat coconut milk 30g/1oz cocoa powder 1 tsp ground cinnamon 1 tsp ground ginger ¼ tsp ground allspice ¼ tsp cayenne pepper 1 piece stem ginger, finely sliced 1 piece stem ginger, finely sliced Method Put the avocados, stem ginger and lime zest and juice into a food processor and blitz until fairly smooth. Put the chocolate, honey or syrup, coconut milk, cocoa and spices in a small saucepan. Place the pan over a very gentle heat and whisk constantly until the chocolate has melted.Scrape the chocolate mixture into the food processor with the avocado mixture and blitz until everything is well combined. Divide the mousse between six to eight small glasses, espresso cups or bowls and chill for at least 2 hours.Serve topped with thin strips of stem ginger if you like. Put the avocados, stem ginger and lime zest and juice into a food processor and blitz until fairly smooth. Put the avocados, stem ginger and lime zest and juice into a food processor and blitz until fairly smooth. Put the chocolate, honey or syrup, coconut milk, cocoa and spices in a small saucepan. Place the pan over a very gentle heat and whisk constantly until the chocolate has melted. Put the chocolate, honey or syrup, coconut milk, cocoa and spices in a small saucepan. Place the pan over a very gentle heat and whisk constantly until the chocolate has melted. Scrape the chocolate mixture into the food processor with the avocado mixture and blitz until everything is well combined. Divide the mousse between six to eight small glasses, espresso cups or bowls and chill for at least 2 hours. Scrape the chocolate mixture into the food processor with the avocado mixture and blitz until everything is well combined. Divide the mousse between six to eight small glasses, espresso cups or bowls and chill for at least 2 hours. Serve topped with thin strips of stem ginger if you like. Serve topped with thin strips of stem ginger if you like.