ademchaoua/GeneralTextCorpus huggingface dataset:
Meatballs with tomato sauce recipe
Instead of beef mince, try making these meatballs with lamb or turkey mince instead. If choosing turkey mince, go for one with a good mix of dark and light meat rather than minced turkey breast – the additional fat will to help make the meatballs extra juicy. If you don’t have fresh herbs handy, use 1 heaped teaspoon dried mixed herbs, or dried oregano instead. Check they haven’t been in the cupboard too long as they lose their flavour over time. Use within six months of opening if you can. Add a pinch of dried chilli flakes for a little extra spice. If you are finding it difficult to form the meatballs, try wetting your hands or dusting in a little plain flour. Make sure to turn them regularly as you fry them to help keep their shape. Ideally choose good quality tinned tomatoes for the sauce. You can save time by using ready chopped tomatoes as there isn’t usually a price difference. If using value tomatoes, add a couple of heaped tablespoons of tomato purée to enrich the flavour of the sauce. A splash of red wine is also good. Cook the tomato sauce for at least 30 minutes, but longer if you can, so the flavour really develops. Stir regularly so it doesn’t catch on the bottom of the pan. If you have time, add the browned meatballs to the pan with the sauce and cook together for 10–20 minutes before transferring to the ovenproof dish. Mozzarella sold for cooking rather than eating in salads is perfect for this dish. It’s known as mozzarella cucina and has a firmer texture. Sold in blocks, or ready grated, it contains a lot less moisture. You’ll find it in the cheese section of the supermarket. You can assemble the meatballs and sauce a day or two ahead if you like. Leave to cool, cover and chill until 20-30 minutes before serving. Reheat in a large, shallow casserole or saute pan over a low heat until piping hot throughout, then sprinkle with mozzarella and pop under the grill as above. Leftover meatballs and sauce can be frozen for up to three months. Decant into a lidded container, cover, label and freeze. Defrost overnight in the fridge the reheat thoroughly in a large shallow casserole or saute pan. You can also freeze the meatballs and sauce in individual portions. Use toughened glass dishes, such as Pyrex, for the best results. Reheat from frozen in the microwave for around 10 minutes on HIGH (full power), stirring regularly, or until hot throughout. If in doubt, test meatballs with a food thermometer. They should be at least 75C in the centre. Instead of serving with pasta, try using the meatballs and sauce as a filling for warmed ciabatta bread, topped with the grated mozzarella and fresh basil.
Cauliflower mash recipe
 A simple low-carb alternative to potatoes. Use the freshest cauliflower as they have the mildest flavour (as cauliflowers get old you get a stronger brassica flavour which can get a bit funky). Frozen cauliflower also works well. For this recipe you will need a food processor. 25g/1oz butter ½ onion, thinly sliced1 cauliflower, cut into florets 100g/3½oz mature cheddar, grated75ml/2½fl oz double creamsalt and freshly ground white pepper pinch nutmeg (optional) 25g/1oz butter ½ onion, thinly sliced 1 cauliflower, cut into florets 100g/3½oz mature cheddar, grated 75ml/2½fl oz double cream salt and freshly ground white pepper pinch nutmeg (optional) Method Melt the butter in a saucepan. Add the onion and gently fry for 1–2 minutes until softened.Add the cauliflower and enough water to just cover the ingredients. Stir to combine, bring to the boil then reduce the heat and simmer for 8–10 minutes or until the cauliflower is tender.Drain through a colander and place the cauliflower mixture in a food processor. Add the cheese and cream and blend until you have a thick purée. (You can mash by hand, but you get a much smoother texture using a food processor.)Season with salt, freshly ground white pepper and pinch of nutmeg. Serve warm. Melt the butter in a saucepan. Add the onion and gently fry for 1–2 minutes until softened. Melt the butter in a saucepan. Add the onion and gently fry for 1–2 minutes until softened. Add the cauliflower and enough water to just cover the ingredients. Stir to combine, bring to the boil then reduce the heat and simmer for 8–10 minutes or until the cauliflower is tender. Add the cauliflower and enough water to just cover the ingredients. Stir to combine, bring to the boil then reduce the heat and simmer for 8–10 minutes or until the cauliflower is tender. Drain through a colander and place the cauliflower mixture in a food processor. Add the cheese and cream and blend until you have a thick purée. (You can mash by hand, but you get a much smoother texture using a food processor.) Drain through a colander and place the cauliflower mixture in a food processor. Add the cheese and cream and blend until you have a thick purée. (You can mash by hand, but you get a much smoother texture using a food processor.) Season with salt, freshly ground white pepper and pinch of nutmeg. Serve warm. Season with salt, freshly ground white pepper and pinch of nutmeg. Serve warm.
Chicken cacciatore recipe
 This chicken cacciatore recipe cooks up a big pot of stew – it's a Mediterranean midweek marvel! 8 tbsp olive oil1 onion, thinly sliced2 celery stalks, roughly chopped2 medium carrots, roughly chopped6 chicken breasts, or chicken thighs, bones removed175ml/6fl oz white wine3 tbsp tomato purée500ml/17fl oz chicken stock2 bay leaf2–3 sage leaves1 rosemary sprigsalt and freshly ground black pepper 8 tbsp olive oil 1 onion, thinly sliced 2 celery stalks, roughly chopped 2 medium carrots, roughly chopped 6 chicken breasts, or chicken thighs, bones removed 175ml/6fl oz white wine 3 tbsp tomato purée 500ml/17fl oz chicken stock 2 bay leaf 2–3 sage leaves 1 rosemary sprig salt and freshly ground black pepper 250g/9oz easy-cook polentaknob of butter25g/1oz Parmesan 250g/9oz easy-cook polenta knob of butter 25g/1oz Parmesan Method Heat the oil in a frying pan and fry the onion, celery and carrots for 4–5 minutes, or until softened. Add the chicken pieces and continue to cook for 2–3 minutes or until they have browned a little.Pour in the wine and continue to cook until the volume of the liquid has reduced by half. Stir in the tomato purée and the stock. Add the herbs, season with salt and freshly ground black pepper then reduce the heat and simmer for 20–25 minutes, or until the chicken is cooked through.Meanwhile, cook the polenta according to packet instructions. Add the butter and parmesan and stir until well combined. To serve, spoon the polenta onto serving plates and top with the chicken. Heat the oil in a frying pan and fry the onion, celery and carrots for 4–5 minutes, or until softened. Add the chicken pieces and continue to cook for 2–3 minutes or until they have browned a little. Heat the oil in a frying pan and fry the onion, celery and carrots for 4–5 minutes, or until softened. Add the chicken pieces and continue to cook for 2–3 minutes or until they have browned a little. Pour in the wine and continue to cook until the volume of the liquid has reduced by half. Stir in the tomato purée and the stock. Add the herbs, season with salt and freshly ground black pepper then reduce the heat and simmer for 20–25 minutes, or until the chicken is cooked through. Pour in the wine and continue to cook until the volume of the liquid has reduced by half. Stir in the tomato purée and the stock. Add the herbs, season with salt and freshly ground black pepper then reduce the heat and simmer for 20–25 minutes, or until the chicken is cooked through. Meanwhile, cook the polenta according to packet instructions. Add the butter and parmesan and stir until well combined. Meanwhile, cook the polenta according to packet instructions. Add the butter and parmesan and stir until well combined. To serve, spoon the polenta onto serving plates and top with the chicken. To serve, spoon the polenta onto serving plates and top with the chicken. Recipe tips Chicken cacciatore refers to a stew often made by hunters, who would stew whatever they had caught that day. As such, you can easily switch the chicken for other poultry or even rabbit.
Quick noodle soup recipe
Quick hot and sour noodle soup Make your own version of this Chinese hot and sour noodle soup. It's a generous main course with noodles and chicken. 1 tbsp groundnut oil2.5cm/1in piece fresh root ginger, peeled and thinly sliced2 handfuls fresh shiitake mushrooms, sliced 1 red chilli, de-seeded, finely chopped 1 tbsp Shaoxing rice wine or dry sherry700ml/1 pint 5fl oz vegetable stock 220g/8oz canned bamboo shoots, drained and rinsed1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp Chinese black rice vinegar or balsamic vinegar pinch ground white pepper 1 tbsp cornflour mixed with 2 tbsp cold water 1 tbsp groundnut oil 2.5cm/1in piece fresh root ginger, peeled and thinly sliced 2 handfuls fresh shiitake mushrooms, sliced 1 red chilli, de-seeded, finely chopped 1 tbsp Shaoxing rice wine or dry sherry 700ml/1 pint 5fl oz vegetable stock 220g/8oz canned bamboo shoots, drained and rinsed 1 tbsp light soy sauce 1 tbsp dark soy sauce 1 tbsp Chinese black rice vinegar or balsamic vinegar pinch ground white pepper 1 tbsp cornflour mixed with 2 tbsp cold water 200g/7oz cooked egg noodles2 small handfuls beansprouts8 baby corn, sliced1 spring onion, sliced100g/3½oz cooked chicken, shredded 200g/7oz cooked egg noodles 2 small handfuls beansprouts 8 baby corn, sliced 1 spring onion, sliced 100g/3½oz cooked chicken, shredded Method For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat. For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately. For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. For the soup base, heat the oil in a wok, then fry the ginger and shiitake mushrooms for 2-3 minutes, or until softened. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat. Add the chilli, Shaoxing rice wine, vegetable stock, bamboo shoots and the seasonings. Bring to the boil, then add with the cornflour paste, stirring well, until thickened. Keep warm over a low heat. For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately. For the noodle pot, layer the cooked egg noodles, beansprouts, sliced baby corn and spring onions in a plastic pot or serving bowl. Top with shredded chicken, then spoon the soup over the ingredients. Give the noodle pot or bowl a good stir and serve immediately.
Sweet and sour tofu recipe
 An epic, easy sweet and sour tofu recipe so good you'll want to print it off and stick it on the wall. A veggie family favourite and easy enough to cook on a week-night. This sweet and sour sauce has a couple of different spices than you might be used to. Leave the tofu to marinate for about 15 minutes to let the magic happen. 2 garlic cloves, finely grated2 tsp finely grated fresh root ginger2 tbsp dark soy sauce1 tbsp ketchup1 tbsp soft light brown sugar 1 tsp fennel seeds1 tsp cumin seeds1 tsp nigella seeds½ tsp dried flaked chillies½ tsp yellow mustard seeds½ tsp flaked sea salt 2 garlic cloves, finely grated 2 tsp finely grated fresh root ginger 2 tbsp dark soy sauce 1 tbsp ketchup 1 tbsp soft light brown sugar 1 tsp fennel seeds 1 tsp cumin seeds 1 tsp nigella seeds ½ tsp dried flaked chillies ½ tsp yellow mustard seeds ½ tsp flaked sea salt 150g/5½oz very firm tofu, drained and cut into 2cm/¾in cubes2 tbsp sunflower or rapeseed oil100g/3½oz broccoli florets, halved or quartered if large1 carrot, thinly slicedfreshly cooked rice, to serve 150g/5½oz very firm tofu, drained and cut into 2cm/¾in cubes 2 tbsp sunflower or rapeseed oil 100g/3½oz broccoli florets, halved or quartered if large 1 carrot, thinly sliced freshly cooked rice, to serve Method To make the marinade, mix all the ingredients in a bowl. Add the tofu cubes and marinate for 15 minutes.Heat the oil in a large non-stick frying pan or wok over a medium-high heat. Stir-fry the broccoli and carrot slices for 2 minutes. Add the tofu and its marinade, adding a splash of cold water occasionally to make sure it doesn't stick. Cook for 4–5 minutes, or until the tofu is hot and the sauce is thickened and glossy, stirring regularly. Serve with freshly cooked rice. To make the marinade, mix all the ingredients in a bowl. Add the tofu cubes and marinate for 15 minutes. To make the marinade, mix all the ingredients in a bowl. Add the tofu cubes and marinate for 15 minutes. Heat the oil in a large non-stick frying pan or wok over a medium-high heat. Stir-fry the broccoli and carrot slices for 2 minutes. Add the tofu and its marinade, adding a splash of cold water occasionally to make sure it doesn't stick. Cook for 4–5 minutes, or until the tofu is hot and the sauce is thickened and glossy, stirring regularly. Heat the oil in a large non-stick frying pan or wok over a medium-high heat. Stir-fry the broccoli and carrot slices for 2 minutes. Add the tofu and its marinade, adding a splash of cold water occasionally to make sure it doesn't stick. Cook for 4–5 minutes, or until the tofu is hot and the sauce is thickened and glossy, stirring regularly. Serve with freshly cooked rice. Serve with freshly cooked rice.
Steamed sea bass with garlic and ginger recipe
Steamed whole sea bass with garlic, ginger and spring onions A recipe that truly is minimum effort for maximum effect. A simple steamed seabass with salty umami flavours and ginger warmth. 1 large sea bass (about 1.5kg/3lb 5oz), scaled, gutted, cleaned and trimmed5cm/2in piece fresh root ginger, cut into thin julienne strips350g/12oz basmati rice4–5 spring onions, trimmed and thinly sliced4 tbsp dark soy sauce3–4 tbsp sesame oil4 garlic cloves, finely sliced 1 large sea bass (about 1.5kg/3lb 5oz), scaled, gutted, cleaned and trimmed 5cm/2in piece fresh root ginger, cut into thin julienne strips 350g/12oz basmati rice 4–5 spring onions, trimmed and thinly sliced 4 tbsp dark soy sauce 3–4 tbsp sesame oil 4 garlic cloves, finely sliced Method Put the fish on a rack in a large steamer or fish kettle with about 1cm/½in water in the bottom. Sprinkle over the ginger and cover with a lid or kitchen foil and steam for 15–20 minutes until cooked through. Meanwhile, cook the rice according to the packet instructions. Lift the fish onto a warmed serving platter, scatter over the spring onions and keep warm. Reserve the water from steaming.Pour about 5 tablespoons of the cooking water into a small pan and add the soy sauce. Bring up to the boil and pour over the fish. Heat the sesame oil in the same pan. Add the garlic, fry for a few seconds, then pour over the fish.Portion the fish (see the recipe tips) and serve with the rice. Put the fish on a rack in a large steamer or fish kettle with about 1cm/½in water in the bottom. Sprinkle over the ginger and cover with a lid or kitchen foil and steam for 15–20 minutes until cooked through. Put the fish on a rack in a large steamer or fish kettle with about 1cm/½in water in the bottom. Sprinkle over the ginger and cover with a lid or kitchen foil and steam for 15–20 minutes until cooked through. Meanwhile, cook the rice according to the packet instructions. Meanwhile, cook the rice according to the packet instructions. Lift the fish onto a warmed serving platter, scatter over the spring onions and keep warm. Reserve the water from steaming. Lift the fish onto a warmed serving platter, scatter over the spring onions and keep warm. Reserve the water from steaming. Pour about 5 tablespoons of the cooking water into a small pan and add the soy sauce. Bring up to the boil and pour over the fish. Heat the sesame oil in the same pan. Add the garlic, fry for a few seconds, then pour over the fish. Pour about 5 tablespoons of the cooking water into a small pan and add the soy sauce. Bring up to the boil and pour over the fish. Heat the sesame oil in the same pan. Add the garlic, fry for a few seconds, then pour over the fish. Portion the fish (see the recipe tips) and serve with the rice. Portion the fish (see the recipe tips) and serve with the rice. Recipe tips To serve, cut along the back, behind the head and across the tail. Cut along the lateral line down the side and carefully slice the fish off the bone. Lift out the back bone and portion the second fillet in the same way as the first.
Salmon skewers recipe
 Salmon kebabs in a sticky soy glaze are great for barbecues and make a welcome change from the usual bangers and burgers. 100ml/3½fl oz soy sauce100g/3½oz caster sugar40ml/1¼fl oz mirin30ml/1fl oz sake6 spring onions, finely chopped2.5cm/1in piece fresh root ginger, peeled, julienned4 x 150g/5¼oz salmon fillets, cut into cubesfreshly cooked rice, to servehandful flaked almonds, toasted 100ml/3½fl oz soy sauce 100g/3½oz caster sugar 40ml/1¼fl oz mirin 30ml/1fl oz sake 6 spring onions, finely chopped 2.5cm/1in piece fresh root ginger, peeled, julienned 4 x 150g/5¼oz salmon fillets, cut into cubes freshly cooked rice, to serve handful flaked almonds, toasted Method Heat the soy sauce, sugar, mirin, sake, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes. Meanwhile, preheat the grill to high.Strain the glaze mixture through a sieve into a bowl.Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon. Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture.Serve the salmon yakitori with rice and sprinkle over the flaked almonds. Heat the soy sauce, sugar, mirin, sake, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes. Heat the soy sauce, sugar, mirin, sake, spring onions and ginger in a saucepan until the mixture is boiling. Reduce the heat and simmer for 15 minutes. Meanwhile, preheat the grill to high. Meanwhile, preheat the grill to high. Strain the glaze mixture through a sieve into a bowl. Strain the glaze mixture through a sieve into a bowl. Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon. Thread the salmon pieces onto wooden skewers, leaving a space between each piece of salmon. Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture. Brush the glaze onto the salmon and grill for 3-4 minutes, or until the salmon is cooked through. Baste regularly with any remaining glaze mixture. Serve the salmon yakitori with rice and sprinkle over the flaked almonds. Serve the salmon yakitori with rice and sprinkle over the flaked almonds.
Mango salmon recipe
 Really simple and flavourful salmon in a sweet mango and spicy sauce – a lovely midweek dinner idea that will have you coming back for more. Each serving provides 393 kcal, 27g protein, 12g carbohydrates (of which 10.5g sugars), 26g fat (of which 7.5g saturates), 2g fibre and 2g salt. 4 salmon fillets (approximately 520g/1lb 3oz)1 tsp sea salt flakes1 tsp freshly ground black pepper½ tsp dried mixed herbs1 tsp cayenne pepper2 tbsp butter1 onion, sliced4 garlic cloves, finely chopped½ red pepper, seeds removed, sliced½ carrot, julienned (cut into thin strips)1 tsp fresh thyme leaves4 tbsp mango chutneysqueeze lemon juice½ Scotch bonnet chilli, seeds removed, sliced 4 salmon fillets (approximately 520g/1lb 3oz) 1 tsp sea salt flakes 1 tsp freshly ground black pepper ½ tsp dried mixed herbs 1 tsp cayenne pepper 2 tbsp butter 1 onion, sliced 4 garlic cloves, finely chopped ½ red pepper, seeds removed, sliced ½ carrot, julienned (cut into thin strips) 1 tsp fresh thyme leaves 4 tbsp mango chutney squeeze lemon juice ½ Scotch bonnet chilli, seeds removed, sliced Method Rub the salmon with the salt, black pepper, herbs and cayenne. Set aside in the fridge to marinate for at least 1 hour. Melt the butter in a large frying pan over a medium heat. Add the salmon and cook on both sides until cooked through and browned. Remove from the pan and set aside. Add the onion, garlic, red pepper, carrot and thyme and cook until the vegetables are caramelised. Remove the vegetables and add the mango chutney, 100ml/3½fl oz water and lemon juice to the pan. Cook until a thick sauce is formed. Add the vegetables back to the pan along with the salmon and simmer for 5 minutes, basting the salmon in the sauce. Serve immediately. Rub the salmon with the salt, black pepper, herbs and cayenne. Set aside in the fridge to marinate for at least 1 hour. Rub the salmon with the salt, black pepper, herbs and cayenne. Set aside in the fridge to marinate for at least 1 hour. Melt the butter in a large frying pan over a medium heat. Add the salmon and cook on both sides until cooked through and browned. Remove from the pan and set aside. Add the onion, garlic, red pepper, carrot and thyme and cook until the vegetables are caramelised. Remove the vegetables and add the mango chutney, 100ml/3½fl oz water and lemon juice to the pan. Cook until a thick sauce is formed. Add the vegetables back to the pan along with the salmon and simmer for 5 minutes, basting the salmon in the sauce. Serve immediately. Melt the butter in a large frying pan over a medium heat. Add the salmon and cook on both sides until cooked through and browned. Remove from the pan and set aside. Add the onion, garlic, red pepper, carrot and thyme and cook until the vegetables are caramelised. Remove the vegetables and add the mango chutney, 100ml/3½fl oz water and lemon juice to the pan. Cook until a thick sauce is formed. Add the vegetables back to the pan along with the salmon and simmer for 5 minutes, basting the salmon in the sauce. Serve immediately.