ademchaoua/GeneralTextCorpus huggingface dataset:
Ginger cut-out biscuits recipe
 The plentiful spices in these grown-up ginger biscuits will stop them becoming too sweet, even when iced. 70g/2½oz butter80g/2¾oz light muscovado sugar2 tbsp black treacle or molasses8 cardamom pods250g/9oz plain flour½ tsp bicarbonate of soda2 tsp ground cinnamon1 tsp ground ginger1 free-range egg, yolk onlyaround 2 tbsp milk1 tbsp icing sugar1 lemon, juice only 70g/2½oz butter 80g/2¾oz light muscovado sugar 2 tbsp black treacle or molasses 8 cardamom pods 250g/9oz plain flour ½ tsp bicarbonate of soda 2 tsp ground cinnamon 1 tsp ground ginger 1 free-range egg, yolk only around 2 tbsp milk 1 tbsp icing sugar 1 lemon, juice only Method Preheat the oven to 180C/350F/Gas 4. Lightly butter a baking tray.Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy. Beat in the black treacle or molasses.Break the cardamom pods open and crush the seeds finely. Add them to the mixture with the flour, bicarbonate of soda, cinnamon, ginger and egg yolk. Beat in a couple of tablespoons of milk and then bring it all together to form a dough.Roll the dough out on a floured surface to a £1 coin thickness. Cut into your desired shapes.Lay the biscuits on the buttered baking tray and bake for 12-14 minutes. Remove from the oven and cool on cooling rack. Repeat with the remaining dough.Combine the icing sugar and the lemon juice in a bowl until smooth. Ice the biscuits with a pattern of your choosing. Preheat the oven to 180C/350F/Gas 4. Lightly butter a baking tray. Preheat the oven to 180C/350F/Gas 4. Lightly butter a baking tray. Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy. Beat in the black treacle or molasses. Cream the butter and sugar together in a bowl with an electric mixer until light and fluffy. Beat in the black treacle or molasses. Break the cardamom pods open and crush the seeds finely. Add them to the mixture with the flour, bicarbonate of soda, cinnamon, ginger and egg yolk. Break the cardamom pods open and crush the seeds finely. Add them to the mixture with the flour, bicarbonate of soda, cinnamon, ginger and egg yolk. Beat in a couple of tablespoons of milk and then bring it all together to form a dough. Beat in a couple of tablespoons of milk and then bring it all together to form a dough. Roll the dough out on a floured surface to a £1 coin thickness. Cut into your desired shapes. Roll the dough out on a floured surface to a £1 coin thickness. Cut into your desired shapes. Lay the biscuits on the buttered baking tray and bake for 12-14 minutes. Remove from the oven and cool on cooling rack. Repeat with the remaining dough. Lay the biscuits on the buttered baking tray and bake for 12-14 minutes. Remove from the oven and cool on cooling rack. Repeat with the remaining dough. Combine the icing sugar and the lemon juice in a bowl until smooth. Ice the biscuits with a pattern of your choosing. Combine the icing sugar and the lemon juice in a bowl until smooth. Ice the biscuits with a pattern of your choosing.
Stilton puffs recipe
 If you're expecting guests this Christmas Eve, the smell of these little pastries bubbling in the oven will tempt and tease the taste buds. plain flour, for dusting1 x 380g/13oz ready-made puff pastry sheet300g/10½oz Stilton1 free-range egg, beaten100g/3½oz parmesan, freshly grated plain flour, for dusting 1 x 380g/13oz ready-made puff pastry sheet 300g/10½oz Stilton 1 free-range egg, beaten 100g/3½oz parmesan, freshly grated Method Preheat the oven to 200C/400F/Gas 6. Line a baking tray with baking parchmentOn a lightly floured surface, roll out the pastry to 30cm/12in x 23cm/9in.Cut the pastry into four strips lengthways and then six across, leaving you with 24 rectangles of pastry.Crumble the Stilton into a bowl and crush with a fork.Put a heaped teaspoon of the cheese into the centre left of each rectangle, brush the edges with the egg wash.Fold the pastry over the cheese and crimp the edges to seal and place onto the lined baking tray.Brush the outside with the beaten egg and grate the parmesan over each parcel. Make a little hole in the top of each parcel with the tip of a sharp knife. Bake for 10-15 minutes until golden-brown all over. Preheat the oven to 200C/400F/Gas 6. Line a baking tray with baking parchment Preheat the oven to 200C/400F/Gas 6. Line a baking tray with baking parchment On a lightly floured surface, roll out the pastry to 30cm/12in x 23cm/9in. On a lightly floured surface, roll out the pastry to 30cm/12in x 23cm/9in. Cut the pastry into four strips lengthways and then six across, leaving you with 24 rectangles of pastry. Cut the pastry into four strips lengthways and then six across, leaving you with 24 rectangles of pastry. Crumble the Stilton into a bowl and crush with a fork. Crumble the Stilton into a bowl and crush with a fork. Put a heaped teaspoon of the cheese into the centre left of each rectangle, brush the edges with the egg wash. Put a heaped teaspoon of the cheese into the centre left of each rectangle, brush the edges with the egg wash. Fold the pastry over the cheese and crimp the edges to seal and place onto the lined baking tray. Fold the pastry over the cheese and crimp the edges to seal and place onto the lined baking tray. Brush the outside with the beaten egg and grate the parmesan over each parcel. Make a little hole in the top of each parcel with the tip of a sharp knife. Brush the outside with the beaten egg and grate the parmesan over each parcel. Make a little hole in the top of each parcel with the tip of a sharp knife. Bake for 10-15 minutes until golden-brown all over. Bake for 10-15 minutes until golden-brown all over.
Three root mash recipe
 A delicious mixed root veg mash to serve with comforting autumn and winter favourites – roasts, pies, stews or sausages. 500g/1lb 2oz celeriac, peeled and cut into 2.5cm/1in chunks400g/14oz carrots, peeled and cut into 2.5cm/1in chunks250g/9oz parsnips, peeled and cut into 2.5cm/1in chunks50g/1¾oz butterfew gratings of nutmeg flaked sea salt and freshly ground black pepper 500g/1lb 2oz celeriac, peeled and cut into 2.5cm/1in chunks 400g/14oz carrots, peeled and cut into 2.5cm/1in chunks 250g/9oz parsnips, peeled and cut into 2.5cm/1in chunks 50g/1¾oz butter few gratings of nutmeg flaked sea salt and freshly ground black pepper Method Put the vegetables in a large saucepan, cover with cold water and bring to the boil. Reduce the heat slightly and simmer for 25–30 minutes, or until the vegetables are very tender.Drain the veg in a colander and then tip them back into the pan. Add the butter, grated nutmeg and lots of salt and pepper to taste, then mash well. For an extra smooth mash, whizz with a stick blender. Put the vegetables in a large saucepan, cover with cold water and bring to the boil. Reduce the heat slightly and simmer for 25–30 minutes, or until the vegetables are very tender. Put the vegetables in a large saucepan, cover with cold water and bring to the boil. Reduce the heat slightly and simmer for 25–30 minutes, or until the vegetables are very tender. Drain the veg in a colander and then tip them back into the pan. Add the butter, grated nutmeg and lots of salt and pepper to taste, then mash well. For an extra smooth mash, whizz with a stick blender. Drain the veg in a colander and then tip them back into the pan. Add the butter, grated nutmeg and lots of salt and pepper to taste, then mash well. For an extra smooth mash, whizz with a stick blender.
Whole poached salmon and lemon recipe
 A whole poached salmon makes a spectacular centrepiece for the Christmas table and its succulent meat will easily feed the masses. Each serving provides 686kcal, 64g protein, 1.5g carbohydrate (of which 1g sugars), 47g fat (of which 9g saturates), 1g fibre and 0.3g salt. 1 whole salmon 2.5-2.75kg/4lb 15¼oz-6lb 1oz1 onion, chopped2 bay leaves4 tbsp white wine vinegar1 lemon, quarteredsea saltcracked black pepper 1 whole salmon 2.5-2.75kg/4lb 15¼oz-6lb 1oz 1 onion, chopped 2 bay leaves 4 tbsp white wine vinegar 1 lemon, quartered sea salt cracked black pepper Method Place the salmon in a fish kettle. If you haven't got one a large roasting tin will do fine. Add enough cold water to cover the fish (it must be covered). Add the onion, bay leaves, vinegar and lemon and a good pinch of salt and a little black pepper.Cover with a lid, or tin foil, and bring to the boil on the stove. It is easier and quicker to put two rings on underneath the fish. Once it is boiling, turn off the heat and allow the fish to stand in the water until cool.Carefully remove the salmon and place onto a board. Carefully scrape off the skin and place on a large flat serving dish. Serve with a bowl of lemon wedges and a bowl of hollandaise. Place the salmon in a fish kettle. If you haven't got one a large roasting tin will do fine. Place the salmon in a fish kettle. If you haven't got one a large roasting tin will do fine. Add enough cold water to cover the fish (it must be covered). Add the onion, bay leaves, vinegar and lemon and a good pinch of salt and a little black pepper. Add enough cold water to cover the fish (it must be covered). Add the onion, bay leaves, vinegar and lemon and a good pinch of salt and a little black pepper. Cover with a lid, or tin foil, and bring to the boil on the stove. It is easier and quicker to put two rings on underneath the fish. Once it is boiling, turn off the heat and allow the fish to stand in the water until cool. Cover with a lid, or tin foil, and bring to the boil on the stove. It is easier and quicker to put two rings on underneath the fish. Once it is boiling, turn off the heat and allow the fish to stand in the water until cool. Carefully remove the salmon and place onto a board. Carefully scrape off the skin and place on a large flat serving dish. Serve with a bowl of lemon wedges and a bowl of hollandaise. Carefully remove the salmon and place onto a board. Carefully scrape off the skin and place on a large flat serving dish. Serve with a bowl of lemon wedges and a bowl of hollandaise.
Spanish garlic prawns recipe
 These “Gambas al ajilo” are great served as part of a tapas selection. Serve with crusty bread to mop up the juices. 4 tbsp extra virgin olive oil3 garlic cloves, chopped2 chillies (hot or mild, to taste), deseeded, chopped1 tbsp smoked paprika (or if not available, standard paprika)½ onion, finely chopped300g/10½oz bag cooked, frozen peeled prawns, defrosted, (or use raw king prawns, peeled and de-veined) 4 tbsp extra virgin olive oil 3 garlic cloves, chopped 2 chillies (hot or mild, to taste), deseeded, chopped 1 tbsp smoked paprika (or if not available, standard paprika) ½ onion, finely chopped 300g/10½oz bag cooked, frozen peeled prawns, defrosted, (or use raw king prawns, peeled and de-veined) Method Heat the oil over a gentle heat and add the garlic, chillies, paprika and onion. Cook until the onion is soft, without any colour. Add the prawns to the pan, and increase the heat slightly. Cook for 5-10 minutes (If you are using raw prawns, add to the pan and cook until the prawns have turned dark pink ). Serve with crusty bread to mop up the flavoursome juices. Heat the oil over a gentle heat and add the garlic, chillies, paprika and onion. Cook until the onion is soft, without any colour. Heat the oil over a gentle heat and add the garlic, chillies, paprika and onion. Cook until the onion is soft, without any colour. Add the prawns to the pan, and increase the heat slightly. Cook for 5-10 minutes (If you are using raw prawns, add to the pan and cook until the prawns have turned dark pink ). Add the prawns to the pan, and increase the heat slightly. Cook for 5-10 minutes (If you are using raw prawns, add to the pan and cook until the prawns have turned dark pink ). Serve with crusty bread to mop up the flavoursome juices. Serve with crusty bread to mop up the flavoursome juices. Recipe tips This can also be served as a main course or light lunch without additional tapas dishes. Serve with crusty bread and a rocket and tomato salad. If making for a gluten free diet, serve with gluten free bread.
Christmas red cabbage recipe
 Try this mouthwatering winter warmer of braised red cabbage stewed with apples and spices. Perfect with a roast dinner. 1 tbsp sunflower oil 1 onion, chopped 450g/1lb red cabbage, shredded 225g/8oz cooking apples, peeled, cored and diced 2.5cm/1in piece fresh root ginger, peeled and grated pinch of ground cinnamon or allspice 150ml/¼pt vegetable stock salt and freshly ground black pepper 1 tbsp sunflower oil 1 onion, chopped 450g/1lb red cabbage, shredded 225g/8oz cooking apples, peeled, cored and diced 2.5cm/1in piece fresh root ginger, peeled and grated pinch of ground cinnamon or allspice 150ml/¼pt vegetable stock salt and freshly ground black pepper Method Heat the oil in a large saucepan. Add the onion, red cabbage and apple and cook gently for 5 minutes. Add the ginger and cinnamon or allspice and the vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes until most of the liquid has evaporated and the vegetables are tender. Season to taste and serve. Heat the oil in a large saucepan. Add the onion, red cabbage and apple and cook gently for 5 minutes. Heat the oil in a large saucepan. Add the onion, red cabbage and apple and cook gently for 5 minutes. Add the ginger and cinnamon or allspice and the vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes until most of the liquid has evaporated and the vegetables are tender. Add the ginger and cinnamon or allspice and the vegetable stock. Bring to the boil, then reduce the heat and simmer gently for 15-20 minutes until most of the liquid has evaporated and the vegetables are tender. Season to taste and serve. Season to taste and serve.
The Earl recipe
 In The Earl I have brought the twin passions of gin and tea together and serve them chilled in a teapot. 20g/¾oz loose leaf Earl Grey tea1 x 750ml bottle gin 20g/¾oz loose leaf Earl Grey tea 1 x 750ml bottle gin 40ml/1½fl oz Earl Grey infused gin 30ml/1fl oz regular gin (not the infused gin)30ml/1fl oz lemon juice45ml/1½fl oz elderflower cordial20ml/1fl oz sugar syrup1 heaped tsp lime marmalade 40ml/1½fl oz Earl Grey infused gin 30ml/1fl oz regular gin (not the infused gin) 30ml/1fl oz lemon juice 45ml/1½fl oz elderflower cordial 20ml/1fl oz sugar syrup 1 heaped tsp lime marmalade Method Infuse the loose leaf Earl Grey tea into the bottle of gin, shake and leave for exactly 2 hours. Strain and return to the bottle (you will not need all the gin).Fill a cocktail shaker with ice. Add the Earl Grey infused gin, standard gin, lemon juice, elderflower cordial, sugar syrup and lime marmalade. Shake.Strain into a teapot packed with ice and serve chilled in teacups with a slice of fresh lemon. You could serve with ice cubes instead of sugar cubes on the side. Infuse the loose leaf Earl Grey tea into the bottle of gin, shake and leave for exactly 2 hours. Strain and return to the bottle (you will not need all the gin). Infuse the loose leaf Earl Grey tea into the bottle of gin, shake and leave for exactly 2 hours. Strain and return to the bottle (you will not need all the gin). Fill a cocktail shaker with ice. Add the Earl Grey infused gin, standard gin, lemon juice, elderflower cordial, sugar syrup and lime marmalade. Shake. Fill a cocktail shaker with ice. Add the Earl Grey infused gin, standard gin, lemon juice, elderflower cordial, sugar syrup and lime marmalade. Shake. Strain into a teapot packed with ice and serve chilled in teacups with a slice of fresh lemon. You could serve with ice cubes instead of sugar cubes on the side. Strain into a teapot packed with ice and serve chilled in teacups with a slice of fresh lemon. You could serve with ice cubes instead of sugar cubes on the side.
Ramos gin fizz (New Orleans fizz) recipe
 By Wayne Collins From Something for the Weekend Shopping list Ingredients 35ml/1¼fl oz gin 1 tbsp triple sec 2 tsp orange flower water25ml/1fl oz freshly squeezed lemon juice2 tsp sugar syrup25ml/1fl oz egg white25ml/1fl oz double creamsoda water, to serve 35ml/1¼fl oz gin 1 tbsp triple sec 2 tsp orange flower water 25ml/1fl oz freshly squeezed lemon juice 2 tsp sugar syrup 25ml/1fl oz egg white 25ml/1fl oz double cream soda water, to serve Method Pour all of the ingredients except for the soda water into a cocktail shaker and shake well. To serve, strain the mixture into a highball glass and top up with the soda water. Pour all of the ingredients except for the soda water into a cocktail shaker and shake well. Pour all of the ingredients except for the soda water into a cocktail shaker and shake well. To serve, strain the mixture into a highball glass and top up with the soda water. To serve, strain the mixture into a highball glass and top up with the soda water. Related recipes Bramble. By Jack Wakelin gin cocktail recipes (15) Cherry 75. By Helen McGinn gin cocktail recipes (15) Cranberry and orange gin. By Helen McGinn gin cocktail recipes (15) Dirty martini. By Sophie Dahl gin cocktail recipes (15) This recipe is from... Something for the Weekend. 26/07/2009 on BBC Two
Blueberry and blackberry pie with clotted cream recipe
 350g/12oz readymade shortcrust pastry225g/8oz blueberries225g/8oz blackberries½ lemon, juice and zest½ tsp ground cinnamon25g/1oz demerara sugar1 free-range egg, lightly beaten4 tbsp apricot jam4 tbsp water150g/5oz clotted cream, to serve 350g/12oz readymade shortcrust pastry 225g/8oz blueberries 225g/8oz blackberries ½ lemon, juice and zest ½ tsp ground cinnamon 25g/1oz demerara sugar 1 free-range egg, lightly beaten 4 tbsp apricot jam 4 tbsp water 150g/5oz clotted cream, to serve Method Preheat the oven to 200C/400F/Gas 6.Grease and flour four dariole moulds.Roll out the pastry and carefully line each of the moulds, retaining enough pastry for a lid for each pie.In a mixing bowl, stir together the blueberries, blackberries, lemon juice and zest, cinnamon and sugar. Fill the moulds with this mixture and place on a baking sheet.Top and seal with the remaining pastry. Make a slit in the top of each pie to release steam. Brush with egg and cook for about 20 to 30 minutes, until the top is browned.Once cooked, allow to rest, before removing from the mould. Boil together the jam and water to make a glaze. Using a pastry brush, smear the glaze over each pie. Serve with clotted cream. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Grease and flour four dariole moulds. Grease and flour four dariole moulds. Roll out the pastry and carefully line each of the moulds, retaining enough pastry for a lid for each pie. Roll out the pastry and carefully line each of the moulds, retaining enough pastry for a lid for each pie. In a mixing bowl, stir together the blueberries, blackberries, lemon juice and zest, cinnamon and sugar. Fill the moulds with this mixture and place on a baking sheet. In a mixing bowl, stir together the blueberries, blackberries, lemon juice and zest, cinnamon and sugar. Fill the moulds with this mixture and place on a baking sheet. Top and seal with the remaining pastry. Make a slit in the top of each pie to release steam. Top and seal with the remaining pastry. Make a slit in the top of each pie to release steam. Brush with egg and cook for about 20 to 30 minutes, until the top is browned. Brush with egg and cook for about 20 to 30 minutes, until the top is browned. Once cooked, allow to rest, before removing from the mould. Once cooked, allow to rest, before removing from the mould. Boil together the jam and water to make a glaze. Using a pastry brush, smear the glaze over each pie. Boil together the jam and water to make a glaze. Using a pastry brush, smear the glaze over each pie. Serve with clotted cream. Serve with clotted cream.
Baked rhubarb compôte recipe
 This baked rhubarb couldn't be easier, and makes a great dessert with a dollop of Greek-style yoghurt or ice cream. 1 kilo/2lb 3oz forced or 'champagne' rhubarb 250g/8¾oz caster sugar1 vanilla pod, split lengthways (optional)butter, for greasing 1 kilo/2lb 3oz forced or 'champagne' rhubarb 250g/8¾oz caster sugar 1 vanilla pod, split lengthways (optional) butter, for greasing Method Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla. Leave to macerate for a minimum of one hour or overnight if possible.Preheat oven to 170C/325F/ Gas 3.Lightly butter a baking dish, drain the rhubarb and pack it in. Cover tightly with foil and bake for twenty minutes. Remove from oven and leave until cool before uncovering. Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla. Cut the rhubarb into 3cm/1in lengths and mix with the sugar and vanilla. Leave to macerate for a minimum of one hour or overnight if possible. Leave to macerate for a minimum of one hour or overnight if possible. Preheat oven to 170C/325F/ Gas 3. Preheat oven to 170C/325F/ Gas 3. Lightly butter a baking dish, drain the rhubarb and pack it in. Cover tightly with foil and bake for twenty minutes. Lightly butter a baking dish, drain the rhubarb and pack it in. Cover tightly with foil and bake for twenty minutes. Remove from oven and leave until cool before uncovering. Remove from oven and leave until cool before uncovering.
Brandy butter frosting recipe
 By Dan Lepard Shopping list Ingredients 300g/10½oz icing sugar50g/1¾oz butter25ml/1fl oz double cream25ml/1fl oz brandy 300g/10½oz icing sugar 50g/1¾oz butter 25ml/1fl oz double cream 25ml/1fl oz brandy Method Measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it. Pour the melted buter with the cream and brandy into the sugar and mix until smooth.Use to cover a cake while warm, then leave to set before cutting the cake. Measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it. Measure the icing sugar into a bowl, then melt the butter for a few seconds in the microwave or in a small pan over a low heat, taking care not to burn it. Pour the melted buter with the cream and brandy into the sugar and mix until smooth. Pour the melted buter with the cream and brandy into the sugar and mix until smooth. Use to cover a cake while warm, then leave to set before cutting the cake. Use to cover a cake while warm, then leave to set before cutting the cake. Related recipes Easy chocolate buttercream icing icing recipes (7) Chocolate ganache. By Annie Rigg icing recipes (7) Christmas cake icing. By The BBC Food team icing recipes (7) Cream cheese frosting. By William Leigh icing recipes (7) Iced lemon curd layer cake. By Delia Smith icing sugar recipes (864) Mincemeat streusel. By Mary Berry icing sugar recipes (864) Christmas chocolate Yule log. By Sue Lawrence icing sugar recipes (864)