ademchaoua/GeneralTextCorpus huggingface dataset:
Creamy cauliflower cheese recipe
 A gorgeous cauliflower cheese, using three cheeses and crunchy walnuts to perk up a winter classic. 1 cauliflower, trimmed and cut into 1cm/0.5in pieces10oz/300g cream cheese1 tsp Dijon mustard4oz/125g blue cheese, crumbled1oz/25g walnuts, roughly chopped2oz/50g cheddar cheese, gratedsaltfreshly ground black pepper 1 cauliflower, trimmed and cut into 1cm/0.5in pieces 10oz/300g cream cheese 1 tsp Dijon mustard 4oz/125g blue cheese, crumbled 1oz/25g walnuts, roughly chopped 2oz/50g cheddar cheese, grated salt freshly ground black pepper watercress salad watercress salad Method Bring 5cm/2in depth of water to the boil in a saucepan, add the cauliflower and cook for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan.Mix the cream cheese and mustard with the cauliflower, then stir in the blue cheese. Season with a little salt if necessary and plenty of pepper.Pour the mixture into a shallow gratin dish. Scatter the walnuts on top, then cover with the cheddar (this helps to prevent the walnuts from burning). Place under a preheated hot grill for 10-15 minutes, or until the top is golden brown and the inside hot and bubbling. Serve at once with a watercress salad. Bring 5cm/2in depth of water to the boil in a saucepan, add the cauliflower and cook for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan. Bring 5cm/2in depth of water to the boil in a saucepan, add the cauliflower and cook for about 8 minutes, or until tender. Drain, and return the cauliflower to the pan. Mix the cream cheese and mustard with the cauliflower, then stir in the blue cheese. Season with a little salt if necessary and plenty of pepper. Mix the cream cheese and mustard with the cauliflower, then stir in the blue cheese. Season with a little salt if necessary and plenty of pepper. Pour the mixture into a shallow gratin dish. Scatter the walnuts on top, then cover with the cheddar (this helps to prevent the walnuts from burning). Place under a preheated hot grill for 10-15 minutes, or until the top is golden brown and the inside hot and bubbling. Pour the mixture into a shallow gratin dish. Scatter the walnuts on top, then cover with the cheddar (this helps to prevent the walnuts from burning). Place under a preheated hot grill for 10-15 minutes, or until the top is golden brown and the inside hot and bubbling. Serve at once with a watercress salad. Serve at once with a watercress salad.
Cauliflower cheese with salmon recipe
 James Martin’s recipe for cauliflower cheese, with its punchy béchamel sauce and flakes of cooked salmon, is a delicious use of leftovers. Skip the salmon for your Sunday dinner. 1 large cauliflower, cut into florets50g/2oz butter, plus extra for greasing50g/2oz plain flour450ml/16fl oz milk2 free-range egg yolks1 tsp English mustardsplash of Worcestershire saucesalt and black pepper150g/5oz cooked flaked salmon125g/4½oz cheddar cheese, grated75g/3oz emmental cheese, grated 1 large cauliflower, cut into florets 50g/2oz butter, plus extra for greasing 50g/2oz plain flour 450ml/16fl oz milk 2 free-range egg yolks 1 tsp English mustard splash of Worcestershire sauce salt and black pepper 150g/5oz cooked flaked salmon 125g/4½oz cheddar cheese, grated 75g/3oz emmental cheese, grated Method Preheat oven to 200C/400F/Gas 6.Bring a large pan of salted water to the boil, then add the cauliflower and cook for two minutes.Drain and place in a buttered ovenproof dish.Place the butter and flour into a saucepan and heat to melt the butter.Cook, stirring for one to two minutes until lightly golden.Remove from the heat and gradually whisk in the milk to form a smooth sauce.Return to the heat and simmer for two to three minutes.Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce.Season with salt and pepper and flake the salmon into the sauce, stirring carefully.Pour over the cauliflower and top with the grated cheeses.Place in the oven and cook for 10-15 minutes, until golden brown. Serve immediately. Preheat oven to 200C/400F/Gas 6. Preheat oven to 200C/400F/Gas 6. Bring a large pan of salted water to the boil, then add the cauliflower and cook for two minutes. Bring a large pan of salted water to the boil, then add the cauliflower and cook for two minutes. Drain and place in a buttered ovenproof dish. Drain and place in a buttered ovenproof dish. Place the butter and flour into a saucepan and heat to melt the butter. Place the butter and flour into a saucepan and heat to melt the butter. Cook, stirring for one to two minutes until lightly golden. Cook, stirring for one to two minutes until lightly golden. Remove from the heat and gradually whisk in the milk to form a smooth sauce. Remove from the heat and gradually whisk in the milk to form a smooth sauce. Return to the heat and simmer for two to three minutes. Return to the heat and simmer for two to three minutes. Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce. Remove from the heat and beat in the egg yolks, mustard and Worcestershire sauce. Season with salt and pepper and flake the salmon into the sauce, stirring carefully. Season with salt and pepper and flake the salmon into the sauce, stirring carefully. Pour over the cauliflower and top with the grated cheeses. Pour over the cauliflower and top with the grated cheeses. Place in the oven and cook for 10-15 minutes, until golden brown. Serve immediately. Place in the oven and cook for 10-15 minutes, until golden brown. Serve immediately.
Hidden veg pasta sauce recipe
Hidden veg tomato sauce This hidden veg tomato sauce is an easy way to add more vegetables into your pasta or pizza. Make a batch at the weekend and turn it into multiple meals. Each serving provides 34 kcal, 1.3g protein, 5.2g carbohydrate (of which 4.4g sugars), 0.5g fat (of which 0g saturates), 1.4g fibre and 0.04g salt. 1 tsp vegetable oil1 red onion, roughly chopped2 courgettes, roughly chopped2 carrots, roughly chopped2 red peppers, seeds removed, roughly chopped320g/11½oz butternut squash, peeled and roughly chopped2 tbsp tomato purée1 tsp dried thyme2 tsp onion granules4 garlic cloves, finely grated2 x 400g tins chopped tomatoes325g/11½oz passatasalt and freshly ground black pepper 1 tsp vegetable oil 1 red onion, roughly chopped 2 courgettes, roughly chopped 2 carrots, roughly chopped 2 red peppers, seeds removed, roughly chopped 320g/11½oz butternut squash, peeled and roughly chopped 2 tbsp tomato purée 1 tsp dried thyme 2 tsp onion granules 4 garlic cloves, finely grated 2 x 400g tins chopped tomatoes 325g/11½oz passata salt and freshly ground black pepper Method Heat a large casserole dish over a medium heat. Add the oil and onion and fry for 2–3 minutes, until just softened.Add the remaining ingredients, stir well and bring to the boil. Turn the heat down and simmer gently for 1 hour, until the vegetables are cooked. Pour into a blender and blitz until smooth, then season to taste with salt and pepper. Leave to cool then separate into portions to freeze and use at a later date. See the tips section for ideas. Heat a large casserole dish over a medium heat. Add the oil and onion and fry for 2–3 minutes, until just softened. Heat a large casserole dish over a medium heat. Add the oil and onion and fry for 2–3 minutes, until just softened. Add the remaining ingredients, stir well and bring to the boil. Turn the heat down and simmer gently for 1 hour, until the vegetables are cooked. Add the remaining ingredients, stir well and bring to the boil. Turn the heat down and simmer gently for 1 hour, until the vegetables are cooked. Pour into a blender and blitz until smooth, then season to taste with salt and pepper. Leave to cool then separate into portions to freeze and use at a later date. See the tips section for ideas. Pour into a blender and blitz until smooth, then season to taste with salt and pepper. Leave to cool then separate into portions to freeze and use at a later date. See the tips section for ideas. Recipe tips Serve with pasta; stir through cooked rice; spread over naan bread or flatbread for a quick pizza; mix with a little hot stock for a quick vegetable soup.
Pasta with mushrooms and pine nuts recipe
 Portobello mushroom sauce over pasta with fresh parsley, white wine, garlic and olive oil... what are you waiting for? This mushroom pasta for one can be made in minutes. 25g/1oz unsalted butter, chopped1 tbsp olive oil½ onion, finely chopped 1 garlic clove, finely chopped1 Portobello mushroom, chopped50ml/2fl oz white wine50ml/2fl oz double cream1 tsp chopped fresh parsley100g/3½oz pasta, such as tagliatelle, cooked according to packet instructions25g/1oz pine nuts (optional)salt and freshly ground black pepper 25g/1oz unsalted butter, chopped 1 tbsp olive oil ½ onion, finely chopped 1 garlic clove, finely chopped 1 Portobello mushroom, chopped 50ml/2fl oz white wine 50ml/2fl oz double cream 1 tsp chopped fresh parsley 100g/3½oz pasta, such as tagliatelle, cooked according to packet instructions 25g/1oz pine nuts (optional) salt and freshly ground black pepper Method Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft. Add the mushroom and cook until soft. Season well with salt and pepper.Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and simmer for 5 minutes, then add the parsley and check the seasoning again.Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft. Add the mushroom and cook until soft. Season well with salt and pepper. Melt the butter with the olive oil in a frying pan and fry the onion and garlic until soft. Add the mushroom and cook until soft. Season well with salt and pepper. Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and simmer for 5 minutes, then add the parsley and check the seasoning again. Add the white wine and cook until the volume of liquid has reduced by half. Add the cream and simmer for 5 minutes, then add the parsley and check the seasoning again. Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts. Toss the pasta through the sauce, then serve in a warm bowl and sprinkle over the pine nuts. Recipe tips You can use chestnut mushrooms or button mushrooms if you don't have portobello. This recipe serves 1, but you can easily double or treble it!
Penne al'arrabiata recipe
 A spicy pasta al'arrabiata - or spicy tomato sauce to you and me - an easy storecupboard pasta dish for a weeknight supper. 6 tbsp extra virgin olive oil2 red chillies, finely sliced2 garlic cloves, choppedhandful basil leaves600g/1lb 5oz tinned chopped tomatoessalt, to taste400g/14oz penne pastaparmesan shavings (or similar vegetarian hard cheese), to serve 6 tbsp extra virgin olive oil 2 red chillies, finely sliced 2 garlic cloves, chopped handful basil leaves 600g/1lb 5oz tinned chopped tomatoes salt, to taste 400g/14oz penne pasta parmesan shavings (or similar vegetarian hard cheese), to serve Method Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil. Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan.Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste.Meanwhile, cook the pasta according to the packet instructions in large saucepan of boiling, salted water until al dente.Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan. Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil. Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil. Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan. Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan. Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste. Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste. Meanwhile, cook the pasta according to the packet instructions in large saucepan of boiling, salted water until al dente. Meanwhile, cook the pasta according to the packet instructions in large saucepan of boiling, salted water until al dente. Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan. Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan.
Burst cherry tomato sauce recipe
Fresh tomato sauce This summery, fresh tomato sauce is bursting with the sweetness of cherry tomatoes. It comes together in less than 20 minutes and is perfect with pasta or fish for a weeknight supper. 4 tbsp extra virgin olive oil4 garlic cloves, smashed800g/1lb 12oz ripe cherry tomatoeshandful fresh basil leaves½ tsp sugar (optional)salt and freshly ground black pepper 4 tbsp extra virgin olive oil 4 garlic cloves, smashed 800g/1lb 12oz ripe cherry tomatoes handful fresh basil leaves ½ tsp sugar (optional) salt and freshly ground black pepper Method Heat the olive oil in a large frying pan over a low heat.Add the garlic and cook, stirring occasionally, for about 2 minutes, until softened and fragrant but not browned.Add the cherry tomatoes, season generously with salt and pepper and stir to coat in the garlicky oil. Cook, stirring occasionally, for 5 minutes, until the tomatoes begin to burst.Using the back of a wooden spoon, crush half of the tomatoes, then continue to cook, stirring occasionally, for about 10 minutes, until the mixture forms a chunky sauce.Tear in the fresh basil, add the sugar (if using) and stir to combine, then remove the pan from the heat. Taste and adjust the seasoning before serving. Heat the olive oil in a large frying pan over a low heat. Heat the olive oil in a large frying pan over a low heat. Add the garlic and cook, stirring occasionally, for about 2 minutes, until softened and fragrant but not browned. Add the garlic and cook, stirring occasionally, for about 2 minutes, until softened and fragrant but not browned. Add the cherry tomatoes, season generously with salt and pepper and stir to coat in the garlicky oil. Cook, stirring occasionally, for 5 minutes, until the tomatoes begin to burst. Add the cherry tomatoes, season generously with salt and pepper and stir to coat in the garlicky oil. Cook, stirring occasionally, for 5 minutes, until the tomatoes begin to burst. Using the back of a wooden spoon, crush half of the tomatoes, then continue to cook, stirring occasionally, for about 10 minutes, until the mixture forms a chunky sauce. Using the back of a wooden spoon, crush half of the tomatoes, then continue to cook, stirring occasionally, for about 10 minutes, until the mixture forms a chunky sauce. Tear in the fresh basil, add the sugar (if using) and stir to combine, then remove the pan from the heat. Tear in the fresh basil, add the sugar (if using) and stir to combine, then remove the pan from the heat. Taste and adjust the seasoning before serving. Taste and adjust the seasoning before serving. Recipe tips Serve as a first course with burrata and crusty bread, or use in traybakes or on pizza.
Bolognese sauce recipe
 This is a simple pasta bolognese. For a smoother sauce, chop the ingredients as finely as possible. Serve with spaghetti. 225g/8oz beef mince2 tbsp olive oil1 onion, peeled and finely chopped1 carrot, peeled and finely diced1 green pepper, seeded and finely diced1 clove garlic, peeled and crushed125g/4oz smoked bacon lardons1 tbsp dried mixed herbs400g tinned tomatoes150ml/5fl oz red winesalt and pepper 225g/8oz beef mince 2 tbsp olive oil 1 onion, peeled and finely chopped 1 carrot, peeled and finely diced 1 green pepper, seeded and finely diced 1 clove garlic, peeled and crushed 125g/4oz smoked bacon lardons 1 tbsp dried mixed herbs 400g tinned tomatoes 150ml/5fl oz red wine salt and pepper Method Heat a non-stick frying pan and add half the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork. Repeat with the rest of the mince and drain off any fat.Heat the oil in another large pan and cook the onion, carrot and green pepper until they start to soften.Stir in the garlic, bacon lardons and the herbs and cook for 2 minutes. Stir in the tomatoes and the wine and season well.Add the mince and simmer gently for 40-50 minutes until thick. Use to make lasagne or serve with pasta. Heat a non-stick frying pan and add half the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork. Repeat with the rest of the mince and drain off any fat. Heat a non-stick frying pan and add half the mince. Cook over a high heat to colour the meat, breaking up any lumps with the back of a fork. Repeat with the rest of the mince and drain off any fat. Heat the oil in another large pan and cook the onion, carrot and green pepper until they start to soften. Heat the oil in another large pan and cook the onion, carrot and green pepper until they start to soften. Stir in the garlic, bacon lardons and the herbs and cook for 2 minutes. Stir in the garlic, bacon lardons and the herbs and cook for 2 minutes. Stir in the tomatoes and the wine and season well. Stir in the tomatoes and the wine and season well. Add the mince and simmer gently for 40-50 minutes until thick. Use to make lasagne or serve with pasta. Add the mince and simmer gently for 40-50 minutes until thick. Use to make lasagne or serve with pasta.
Pasta puttanesca recipe
Linguine alla puttanesca Puttanesca is a fiery, easy sauce for pasta that can be made in less time than it takes to cook a pan of linguine. 200g/7oz dried linguine2 tbsp extra virgin olive oil200g tin chopped tomatoes1 garlic clove2 salted anchovies, rinsed and boned, or 4 anchovy fillets2 pinches dried chilli flakes1 tbsp capers, rinsed12 black olives, stones removed if you wishhandful basil leavessea salt 200g/7oz dried linguine 2 tbsp extra virgin olive oil 200g tin chopped tomatoes 1 garlic clove 2 salted anchovies, rinsed and boned, or 4 anchovy fillets 2 pinches dried chilli flakes 1 tbsp capers, rinsed 12 black olives, stones removed if you wish handful basil leaves sea salt Method Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the pasta and return to the boil quickly. Cook until al dente.Meanwhile, heat the oil in a frying pan. Add the tomatoes and a pinch of salt and cook over a high heat for 2–3 minutes, stirring often.Roughly chop the garlic and anchovies with the chilli flakes and add them to the tomatoes, turn the heat down to low and cook for 2–3 minutes, mashing the anchovies into a paste using a wooden spoon or fork. Stir in the capers and olives and cook for another minute. Meanwhile, quickly drain the pasta, then add it to the sauce and heat through.Divide the pasta puttanesca between two plates and tear over the basil leaves before serving. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the pasta and return to the boil quickly. Cook until al dente. Add 2 tablespoons salt to 2 litres water and bring to the boil in a large saucepan. Add the pasta and return to the boil quickly. Cook until al dente. Meanwhile, heat the oil in a frying pan. Add the tomatoes and a pinch of salt and cook over a high heat for 2–3 minutes, stirring often. Meanwhile, heat the oil in a frying pan. Add the tomatoes and a pinch of salt and cook over a high heat for 2–3 minutes, stirring often. Roughly chop the garlic and anchovies with the chilli flakes and add them to the tomatoes, turn the heat down to low and cook for 2–3 minutes, mashing the anchovies into a paste using a wooden spoon or fork. Roughly chop the garlic and anchovies with the chilli flakes and add them to the tomatoes, turn the heat down to low and cook for 2–3 minutes, mashing the anchovies into a paste using a wooden spoon or fork. Stir in the capers and olives and cook for another minute. Meanwhile, quickly drain the pasta, then add it to the sauce and heat through. Stir in the capers and olives and cook for another minute. Meanwhile, quickly drain the pasta, then add it to the sauce and heat through. Divide the pasta puttanesca between two plates and tear over the basil leaves before serving. Divide the pasta puttanesca between two plates and tear over the basil leaves before serving.
5-ingredient spicy sausage pasta sauce recipe
 Add a few extras to a ready-made tomato sauce for a wonderfully quick and substantial pasta dish! Each serving provides 658 kcal, 26g protein, 72g carbohydrate (of which 9g sugars),28g fat (of which 9g saturates), 6g fibre and 1.8g salt. 1 tbsp olive oil1 red pepper, seeds removed, finely chopped400g/14oz good-quality sausages, skins removed350g/12¼oz tomato and chilli pasta sauce350g/12¼oz penne salt and freshly ground black pepperfreshly grated Parmesan, to serve 1 tbsp chopped fresh basil, to serve (optional) 1 tbsp olive oil 1 red pepper, seeds removed, finely chopped 400g/14oz good-quality sausages, skins removed 350g/12¼oz tomato and chilli pasta sauce 350g/12¼oz penne salt and freshly ground black pepper freshly grated Parmesan, to serve 1 tbsp chopped fresh basil, to serve (optional) Method Heat the oil in a large frying pan and add the pepper. Cook over a medium heat, until soft.Add the sausages to the pan, breaking up the meat with a wooden spoon. Once the meat is browned, add the tomato sauce and cook for 10 minutes. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Drain the pasta and stir in the sauce. Spoon into four bowls and garnish with grated Parmesan and chopped basil, if using. Heat the oil in a large frying pan and add the pepper. Cook over a medium heat, until soft. Heat the oil in a large frying pan and add the pepper. Cook over a medium heat, until soft. Add the sausages to the pan, breaking up the meat with a wooden spoon. Once the meat is browned, add the tomato sauce and cook for 10 minutes. Add the sausages to the pan, breaking up the meat with a wooden spoon. Once the meat is browned, add the tomato sauce and cook for 10 minutes. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Meanwhile, cook the pasta in a pan of boiling salted water according to the packet instructions. Drain the pasta and stir in the sauce. Spoon into four bowls and garnish with grated Parmesan and chopped basil, if using. Drain the pasta and stir in the sauce. Spoon into four bowls and garnish with grated Parmesan and chopped basil, if using.