ademchaoua/GeneralTextCorpus huggingface dataset:
Classic pancakes with chocolate sauce recipe
 Try James Martin's really easy classic pancake recipe with a wicked chocolate sauce. Once you've learned how to make pancakes you can experiment with the toppings. 85g/3oz self-raising flour1 free-range egg300ml/½ pint milk (approximately)drizzle oil 85g/3oz self-raising flour 1 free-range egg 300ml/½ pint milk (approximately) drizzle oil 55g/2oz caster sugarsplash hot water30g/1oz cocoa powder 55g/2oz caster sugar splash hot water 30g/1oz cocoa powder Method To make the pancakes, whisk the flour, egg and milk in a bowl to make a batter. Heat the oil in a pancake pan and, once hot, ladle the mixture in. Allow the mixture to coat the pan and fry the pancake for 1–2 minutes on each side or until golden. Repeat with the rest of the batter. For the sauce, whisk the sugar, water and cocoa together in a small pan over a gentle heat. Add extra water depending on how thick you require the sauce.To serve, transfer the pancakes to a serving plate and drizzle the chocolate sauce over. To make the pancakes, whisk the flour, egg and milk in a bowl to make a batter. To make the pancakes, whisk the flour, egg and milk in a bowl to make a batter. Heat the oil in a pancake pan and, once hot, ladle the mixture in. Allow the mixture to coat the pan and fry the pancake for 1–2 minutes on each side or until golden. Repeat with the rest of the batter. Heat the oil in a pancake pan and, once hot, ladle the mixture in. Allow the mixture to coat the pan and fry the pancake for 1–2 minutes on each side or until golden. Repeat with the rest of the batter. For the sauce, whisk the sugar, water and cocoa together in a small pan over a gentle heat. Add extra water depending on how thick you require the sauce. For the sauce, whisk the sugar, water and cocoa together in a small pan over a gentle heat. Add extra water depending on how thick you require the sauce. To serve, transfer the pancakes to a serving plate and drizzle the chocolate sauce over. To serve, transfer the pancakes to a serving plate and drizzle the chocolate sauce over. Recipe tips Once you've mastered this simple recipe, you can experiment with different toppings.
Crisp parma ham salad with gorgonzola dressing recipe
Crisp parma ham, rocket and croûton salad with gorgonzola dressing This salad is full of big flavours and textures from crispy parma ham and a gorgonzola dressing. 3 slices parma hamolive oil2 slices white bread, crusts removed, cubedsalt and freshly ground black pepper 3 slices parma ham olive oil 2 slices white bread, crusts removed, cubed salt and freshly ground black pepper 50g/2oz gorgonzola3 tbsp olive oil½ lemon, juice onlyfreshly ground black pepper2 handfuls rocket, to serve 50g/2oz gorgonzola 3 tbsp olive oil ½ lemon, juice only freshly ground black pepper 2 handfuls rocket, to serve Method For the salad, place the parma ham slices into a hot frying pan and fry for 1-2 minutes until crisp. Remove from the pan and set aside. Add a splash of olive oil to the pan, add the cubed bread, season with salt and freshly ground black pepper and fry for three minutes, or until crisp and golden.For the dressing, place the gorgonzola, oil, lemon juice and a good grinding of black pepper into a food processor and blend until smooth.To serve, pile the rocket on a serving plate, top with the croutons and parma ham slices and pour over the dressing. For the salad, place the parma ham slices into a hot frying pan and fry for 1-2 minutes until crisp. Remove from the pan and set aside. Add a splash of olive oil to the pan, add the cubed bread, season with salt and freshly ground black pepper and fry for three minutes, or until crisp and golden. For the salad, place the parma ham slices into a hot frying pan and fry for 1-2 minutes until crisp. Remove from the pan and set aside. Add a splash of olive oil to the pan, add the cubed bread, season with salt and freshly ground black pepper and fry for three minutes, or until crisp and golden. For the dressing, place the gorgonzola, oil, lemon juice and a good grinding of black pepper into a food processor and blend until smooth. For the dressing, place the gorgonzola, oil, lemon juice and a good grinding of black pepper into a food processor and blend until smooth. To serve, pile the rocket on a serving plate, top with the croutons and parma ham slices and pour over the dressing. To serve, pile the rocket on a serving plate, top with the croutons and parma ham slices and pour over the dressing.
Fish recipe recipe
Simple fish dish Try this easy recipe for fish topped with a cheesy sauce and crispy croûtons. Serve with broccoli. vegetable oil, for greasing25g/1oz butter, melted 1 slice stale bread, torn into chunks50g/2oz cream cheese with garlic and herbs1 tsp plain flour125ml/4fl oz milk1 spring onion, sliced2 tbsp peas (if frozen, defrost under cold running water and drain)1 fillet white fish (such as cod), skin and bones removed6 cherry tomatoes, quartered vegetable oil, for greasing 25g/1oz butter, melted 1 slice stale bread, torn into chunks 50g/2oz cream cheese with garlic and herbs 1 tsp plain flour 125ml/4fl oz milk 1 spring onion, sliced 2 tbsp peas (if frozen, defrost under cold running water and drain) 1 fillet white fish (such as cod), skin and bones removed 6 cherry tomatoes, quartered Method Preheat the oven to 200C/180C Fan/Gas 6. Grease a small ovenproof dish with the oil.Mix the melted butter and bread together in a bowl.Mix the cream cheese and flour together in another bowl until well combined. Slowly mix in the milk until smooth. Stir in the spring onion and peas.Put the fish into the bottom of the greased dish, top with the cheese mixture, the tomatoes and finally the bread mixture.Bake in the oven for 20–25 minutes, or until the fish is cooked through. Preheat the oven to 200C/180C Fan/Gas 6. Grease a small ovenproof dish with the oil. Preheat the oven to 200C/180C Fan/Gas 6. Grease a small ovenproof dish with the oil. Mix the melted butter and bread together in a bowl. Mix the melted butter and bread together in a bowl. Mix the cream cheese and flour together in another bowl until well combined. Slowly mix in the milk until smooth. Stir in the spring onion and peas. Mix the cream cheese and flour together in another bowl until well combined. Slowly mix in the milk until smooth. Stir in the spring onion and peas. Put the fish into the bottom of the greased dish, top with the cheese mixture, the tomatoes and finally the bread mixture. Put the fish into the bottom of the greased dish, top with the cheese mixture, the tomatoes and finally the bread mixture. Bake in the oven for 20–25 minutes, or until the fish is cooked through. Bake in the oven for 20–25 minutes, or until the fish is cooked through.
Braised tomatoes, crème fraîche and Iberico ham recipe
 These slowly braised tomatoes are served in a crème fraîche sauce and topped with crôutons, Iberico ham and basil. 30g/1oz salted butter 1 garlic clove, crushed4 ripe heritage tomatoes, halved2 tbsp crème fraîche 1 tbsp olive oil1 slice sourdough bread, cut into small cubeshandful small basil leaves 4 slices Iberico ham salt and freshly ground black pepper 30g/1oz salted butter 1 garlic clove, crushed 4 ripe heritage tomatoes, halved 2 tbsp crème fraîche 1 tbsp olive oil 1 slice sourdough bread, cut into small cubes handful small basil leaves 4 slices Iberico ham salt and freshly ground black pepper Method Heat the butter and garlic in a sauté or frying pan. Season the tomatoes with salt and pepper. Add the tomatoes, cut-side down, to the pan. Cook for around 10 minutes to extract all the juices. Turn the tomatoes over and cook on the rounded side for another 5–10 minutes. Flip over again carefully, add the crème fraiche and cook for another couple of minutes. Season with salt and pepper. Heat the oil in another frying pan and add the bread cubes. Fry until crispy and golden.Place the tomatoes in a serving dish and top with the crôutons, basil and ham. Serve immediately. Heat the butter and garlic in a sauté or frying pan. Season the tomatoes with salt and pepper. Add the tomatoes, cut-side down, to the pan. Cook for around 10 minutes to extract all the juices. Turn the tomatoes over and cook on the rounded side for another 5–10 minutes. Flip over again carefully, add the crème fraiche and cook for another couple of minutes. Season with salt and pepper. Heat the butter and garlic in a sauté or frying pan. Season the tomatoes with salt and pepper. Add the tomatoes, cut-side down, to the pan. Cook for around 10 minutes to extract all the juices. Turn the tomatoes over and cook on the rounded side for another 5–10 minutes. Flip over again carefully, add the crème fraiche and cook for another couple of minutes. Season with salt and pepper. Heat the oil in another frying pan and add the bread cubes. Fry until crispy and golden. Heat the oil in another frying pan and add the bread cubes. Fry until crispy and golden. Place the tomatoes in a serving dish and top with the crôutons, basil and ham. Serve immediately. Place the tomatoes in a serving dish and top with the crôutons, basil and ham. Serve immediately.
Rhubarb crumble and cream recipe
 Put on your Sunday best for the comforting taste of Simon Hopkinson's rhubarb crumble and Guernsey cream. 250g/9oz cold unsalted butter, cut into small chunks400g/14oz plain flour200g/7oz golden caster sugarpinch salt 250g/9oz cold unsalted butter, cut into small chunks 400g/14oz plain flour 200g/7oz golden caster sugar pinch salt 700g/1½lb rhubarb, trimmed, chopped into 2.5cm/1in pieces2 tbsp golden caster sugar, plus extra for sprinkling½ lemon, juice onlyknob of unsalted butter 700g/1½lb rhubarb, trimmed, chopped into 2.5cm/1in pieces 2 tbsp golden caster sugar, plus extra for sprinkling ½ lemon, juice only knob of unsalted butter Guernsey cream Guernsey cream Method Preheat the oven to 180C/350F/Gas 4.Place all the ingredients for the crumble mixture in a large bowl. Rub the butter into the flour, sugar and salt, lifting and dropping the mixture lightly through your fingers.Pile the rhubarb into a buttered earthenware dish. Sprinkle over with the sugar, pour over the lemon juice and distribute the flakes of butter over the fruit. Cover the fruit with the crumble mixture, sprinkle over a little extra golden caster sugar. Place into the oven and bake for 35-40 minutes, or until golden on top and the jammy juices are oozing up around the edges of the dish. Serve with lovely and thick Guernsey cream. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place all the ingredients for the crumble mixture in a large bowl. Place all the ingredients for the crumble mixture in a large bowl. Rub the butter into the flour, sugar and salt, lifting and dropping the mixture lightly through your fingers. Rub the butter into the flour, sugar and salt, lifting and dropping the mixture lightly through your fingers. Pile the rhubarb into a buttered earthenware dish. Sprinkle over with the sugar, pour over the lemon juice and distribute the flakes of butter over the fruit. Pile the rhubarb into a buttered earthenware dish. Sprinkle over with the sugar, pour over the lemon juice and distribute the flakes of butter over the fruit. Cover the fruit with the crumble mixture, sprinkle over a little extra golden caster sugar. Place into the oven and bake for 35-40 minutes, or until golden on top and the jammy juices are oozing up around the edges of the dish. Cover the fruit with the crumble mixture, sprinkle over a little extra golden caster sugar. Place into the oven and bake for 35-40 minutes, or until golden on top and the jammy juices are oozing up around the edges of the dish. Serve with lovely and thick Guernsey cream. Serve with lovely and thick Guernsey cream.
Spiced rhubarb crumble recipe
 This spiced rhubarb crumble recipe is a tasty twist on the classic pudding. Cardamom, orange and cinnamon all lift the flavour while keeping it a classic. Just add custard. 100g/3½oz caster sugar100g/3½oz ground almonds100g/3½oz plain flour1 tsp cinnamon powder75g/3½oz butter 100g/3½oz caster sugar 100g/3½oz ground almonds 100g/3½oz plain flour 1 tsp cinnamon powder 75g/3½oz butter 15g/½oz butter750g/1¾lb rhubarb, trimmed, cleaned and cut into 2.5cm/1in lengths.2 green cardamom pods, split100g/3½oz light muscovado sugar1 orange, zest and juice2 tsp orange blossom water, or to taste 15g/½oz butter 750g/1¾lb rhubarb, trimmed, cleaned and cut into 2.5cm/1in lengths. 2 green cardamom pods, split 100g/3½oz light muscovado sugar 1 orange, zest and juice 2 tsp orange blossom water, or to taste custard custard Method Preheat the oven to 180C/160C Fan/Gas 4.To make the crumble, put the flour, sugar, ground almonds and cinnamon in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.To make the filling, melt the butter in a large frying pan. Add the prepared rhubarb, sugar, cardamom, orange zest and juice. Cook on a low heat for 5 minutes. Carefully remove the cardamom pods, and add the orange blossom water to the mixture. Pour into a large ovenproof dish. Sprinkle the crumble mixture over the top, and bake for 30-40 minutes, or until the topping is golden-brown.To serve, spoon out portions into bowls and serve with hot custard. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. To make the crumble, put the flour, sugar, ground almonds and cinnamon in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. To make the crumble, put the flour, sugar, ground almonds and cinnamon in a large bowl and mix well. Taking a few cubes of butter at a time, rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs. To make the filling, melt the butter in a large frying pan. Add the prepared rhubarb, sugar, cardamom, orange zest and juice. Cook on a low heat for 5 minutes. To make the filling, melt the butter in a large frying pan. Add the prepared rhubarb, sugar, cardamom, orange zest and juice. Cook on a low heat for 5 minutes. Carefully remove the cardamom pods, and add the orange blossom water to the mixture. Pour into a large ovenproof dish. Sprinkle the crumble mixture over the top, and bake for 30-40 minutes, or until the topping is golden-brown. Carefully remove the cardamom pods, and add the orange blossom water to the mixture. Pour into a large ovenproof dish. Sprinkle the crumble mixture over the top, and bake for 30-40 minutes, or until the topping is golden-brown. To serve, spoon out portions into bowls and serve with hot custard. To serve, spoon out portions into bowls and serve with hot custard. Recipe tips This rhubarb crumble can easily be made gluten-free by substituting the plain flour for gluten-free plain flour.
Mary Berry's custard recipe
 Try making Mary Berry’s foolproof, homemade custard, perfect for slathering on crumbles, pies and puddings. Each serving provides 872 kcal, 33g protein, 65g carbohydrates (of which 56g sugars), 54g fat (of which 26g saturates), 0g fibre and 0.7g salt. 570ml/1 pint milk 55ml/2fl oz single cream 1 vanilla pod or ½ tsp vanilla extract 4 free-range eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflour 570ml/1 pint milk 55ml/2fl oz single cream 1 vanilla pod or ½ tsp vanilla extract 4 free-range eggs, yolks only 30g/1oz caster sugar 2 level tsp cornflour Method Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). Whisk the yolks, sugar and cornflour together in a bowl until well blended. Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar). Whisk the yolks, sugar and cornflour together in a bowl until well blended. Whisk the yolks, sugar and cornflour together in a bowl until well blended. Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk. Pour the hot milk and cream onto the eggs and sugar, whisking all the time with a balloon whisk. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened. Pour the custard into a jug and serve at once. Pour the custard into a jug and serve at once. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming. Recipe tips You can freeze the leftover egg whites for another time, or use them to make pavlovas, amaretti or macaroons. Homemade custard will keep in the fridge for up to 3 days.
Christmas pudding trifle recipe
 Christmas pudding trifle turns leftovers into a showstopper with just a few simple ingredients! 400g/14oz leftover Christmas pudding (about half a large pudding)2 tbsp dry sherry400g tin pear halves in juice500g/1lb 2oz ready-made custard150g/5½oz mascarpone300ml/10fl oz whipping or double cream1 square of dark chocolatehandful of flaked almonds (optional) 400g/14oz leftover Christmas pudding (about half a large pudding) 2 tbsp dry sherry 400g tin pear halves in juice 500g/1lb 2oz ready-made custard 150g/5½oz mascarpone 300ml/10fl oz whipping or double cream 1 square of dark chocolate handful of flaked almonds (optional) Method Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice. Drain the pears and cut each one down the middle, then layer them on top of the cake. Beat together the custard and mascarpone and spoon on top of the pears. Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked almonds, if using. Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice. Break the Christmas pudding into chunks and place in the bottom of a trifle bowl in an even layer. Sprinkle over the sherry and 1 tablespoon of the pear juice. Drain the pears and cut each one down the middle, then layer them on top of the cake. Drain the pears and cut each one down the middle, then layer them on top of the cake. Beat together the custard and mascarpone and spoon on top of the pears. Beat together the custard and mascarpone and spoon on top of the pears. Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked almonds, if using. Whisk the cream until soft peaks form, then spoon it onto the custard. Finely grate over the chocolate and sprinkle over the flaked almonds, if using.
Plum crumble recipe
 Make the most of the British plum season with this comforting plum crumble recipe. See the top recipe tip below for advice on freezing. butter, for greasing12-15 large ripe plums, stones removed, chopped½ lemon, juice only160g/5½oz caster sugar butter, for greasing 12-15 large ripe plums, stones removed, chopped ½ lemon, juice only 160g/5½oz caster sugar 175g/6oz plain flour, sifted50g/2oz caster sugar50g/2oz dark muscovado sugar100g/3½oz butter, chilled, cut into cubes100g/3½oz rolled porridge oats2 lemons, zest onlycustard, to serve 175g/6oz plain flour, sifted 50g/2oz caster sugar 50g/2oz dark muscovado sugar 100g/3½oz butter, chilled, cut into cubes 100g/3½oz rolled porridge oats 2 lemons, zest only custard, to serve Method Preheat the oven to 180C/360F/Gas 4.Grease a 30cm/12in square ovenproof dish.Place the plums and lemon juice into the bottom of the dish and sprinkle with the sugar. For the crumble, in a bowl, rub together the flour, caster sugar, muscovado sugar and cold butter cubes. (It is important that the butter is cold, or you will end up making more of a dough than a crumble.) When a crumble has been achieved, add in the oats and lemon zest. Mix well.Sprinkle the crumble mixture over the plum mixture in the dish, then bake in the oven for 40-45 minutes, or until the topping is golden-brown.To serve, spoon out generous portions into bowls and serve with lashings of custard. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Grease a 30cm/12in square ovenproof dish. Grease a 30cm/12in square ovenproof dish. Place the plums and lemon juice into the bottom of the dish and sprinkle with the sugar. Place the plums and lemon juice into the bottom of the dish and sprinkle with the sugar. For the crumble, in a bowl, rub together the flour, caster sugar, muscovado sugar and cold butter cubes. (It is important that the butter is cold, or you will end up making more of a dough than a crumble.) When a crumble has been achieved, add in the oats and lemon zest. Mix well. For the crumble, in a bowl, rub together the flour, caster sugar, muscovado sugar and cold butter cubes. (It is important that the butter is cold, or you will end up making more of a dough than a crumble.) When a crumble has been achieved, add in the oats and lemon zest. Mix well. Sprinkle the crumble mixture over the plum mixture in the dish, then bake in the oven for 40-45 minutes, or until the topping is golden-brown. Sprinkle the crumble mixture over the plum mixture in the dish, then bake in the oven for 40-45 minutes, or until the topping is golden-brown. To serve, spoon out generous portions into bowls and serve with lashings of custard. To serve, spoon out generous portions into bowls and serve with lashings of custard. Recipe tips To freeze: wrap well in cling film and freeze for up to one month. To cook: preheat the oven to 180C/360F/Gas 4 and bake for 50-55 minutes, or until the topping is golden-brown and the filling piping hot.