ademchaoua/GeneralTextCorpus huggingface dataset:
Jam tarts recipe
Paul’s mum’s jam tarts This ‘incredibly difficult’ recipe was sent in by my mum. You can use any jam in the tarts, whichever suits best. Top tip from my mum: it’s a good way to use up leftover pastry. I hope I do you proud mum! 85g/3oz unsalted butter or margarine170g/6oz self-raising flour, plus extra for dusting20 tsp jam, or to taste 85g/3oz unsalted butter or margarine 170g/6oz self-raising flour, plus extra for dusting 20 tsp jam, or to taste Method Preheat the oven to 200C/180C Fan/Gas 6.Rub together the butter or margarine with the flour in a bowl until it resembles breadcrumbs. Stir in a few tablespoons of water to form a dough. Roll out on a lightly floured surface. Use a pastry cutter to cut out about 20 circular shapes.Put each pastry case into an individual cupcake tin. Add a teaspoon of jam to each case – not too much or it will ooze everywhere. If there is any leftover pastry, re-roll it and cut smaller shapes, either circles or stars, and put over the jam to act as the lids.Bake for about 30 minutes, or until the pastry has gone pale brown (check the tarts after 20 minutes). Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Rub together the butter or margarine with the flour in a bowl until it resembles breadcrumbs. Stir in a few tablespoons of water to form a dough. Roll out on a lightly floured surface. Use a pastry cutter to cut out about 20 circular shapes. Rub together the butter or margarine with the flour in a bowl until it resembles breadcrumbs. Stir in a few tablespoons of water to form a dough. Roll out on a lightly floured surface. Use a pastry cutter to cut out about 20 circular shapes. Put each pastry case into an individual cupcake tin. Add a teaspoon of jam to each case – not too much or it will ooze everywhere. If there is any leftover pastry, re-roll it and cut smaller shapes, either circles or stars, and put over the jam to act as the lids. Put each pastry case into an individual cupcake tin. Add a teaspoon of jam to each case – not too much or it will ooze everywhere. If there is any leftover pastry, re-roll it and cut smaller shapes, either circles or stars, and put over the jam to act as the lids. Bake for about 30 minutes, or until the pastry has gone pale brown (check the tarts after 20 minutes). Bake for about 30 minutes, or until the pastry has gone pale brown (check the tarts after 20 minutes).
Chicken teriyaki skewers recipe
 With their tasty glaze, these chicken teriyaki skewers make a fab first course or party nibble. You can get ahead by preparing the sauce, threading the chicken onto the skewers and toasting the sesame seeds a couple of hours in advance. Equipment: you will need 6 metal skewers. 50ml/2fl oz soy sauce50ml/2fl oz mirin2 tbsp rice vinegar1 tbsp light brown sugar1 garlic clove, grated2.5cm/1in piece fresh root ginger, peeled and grated1 tsp cornflour3 skinless, boneless chicken thighs1 tbsp sesame seeds, to garnish vegetable oil, for cooking 50ml/2fl oz soy sauce 50ml/2fl oz mirin 2 tbsp rice vinegar 1 tbsp light brown sugar 1 garlic clove, grated 2.5cm/1in piece fresh root ginger, peeled and grated 1 tsp cornflour 3 skinless, boneless chicken thighs 1 tbsp sesame seeds, to garnish vegetable oil, for cooking Method Heat the soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger and cornflour in a small saucepan and bring to the boil. Turn down the heat and simmer gently for 8–10 minutes, stirring occasionally, until thickened and glossy.Cut each chicken thigh into three or four strips. Thread the chicken strips onto the skewers. Toast the sesame seeds in a small frying pan. To cook the skewers, heat a large frying pan over a medium heat. Add a drizzle of oil and once hot, add the chicken skewers. Brush with the sauce and cook for 3–4 minutes on each side, brushing regularly with the sauce and turning frequently until the chicken is cooked through and coated in all the sauce. Serve hot, sprinkled with the toasted sesame seeds. Heat the soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger and cornflour in a small saucepan and bring to the boil. Turn down the heat and simmer gently for 8–10 minutes, stirring occasionally, until thickened and glossy. Heat the soy sauce, mirin, rice vinegar, brown sugar, garlic, ginger and cornflour in a small saucepan and bring to the boil. Turn down the heat and simmer gently for 8–10 minutes, stirring occasionally, until thickened and glossy. Cut each chicken thigh into three or four strips. Thread the chicken strips onto the skewers. Cut each chicken thigh into three or four strips. Thread the chicken strips onto the skewers. Toast the sesame seeds in a small frying pan. Toast the sesame seeds in a small frying pan. To cook the skewers, heat a large frying pan over a medium heat. Add a drizzle of oil and once hot, add the chicken skewers. Brush with the sauce and cook for 3–4 minutes on each side, brushing regularly with the sauce and turning frequently until the chicken is cooked through and coated in all the sauce. Serve hot, sprinkled with the toasted sesame seeds. To cook the skewers, heat a large frying pan over a medium heat. Add a drizzle of oil and once hot, add the chicken skewers. Brush with the sauce and cook for 3–4 minutes on each side, brushing regularly with the sauce and turning frequently until the chicken is cooked through and coated in all the sauce. Serve hot, sprinkled with the toasted sesame seeds.
Coconut ice recipe
 With just four ingredients, you can make your own coconut ice at home. They make great edible gifts too! You will need a 20cm/8in square baking tin for this recipe. 397g/14oz tin condensed milk325g/11½oz icing sugar, sifted350g/12oz desiccated coconutpink food colouring paste 397g/14oz tin condensed milk 325g/11½oz icing sugar, sifted 350g/12oz desiccated coconut pink food colouring paste Method Line the base and sides of a 20cm/8in square baking tin with baking paper.Combine the condensed milk and icing sugar in a large mixing bowl and mix well. Add the desiccated coconut and mix again until thoroughly combined. Weigh the mixture and divide in half. Spoon one half into the prepared tin and spread level using either clean hands or the back of a spoon – you might find it easier to lightly dampen your hands first. Press into a smooth, even layer.Add a tiny amount of pink food colouring paste to the remaining mixture in the bowl and mix again until evenly coloured. Press this pink mixture over the white coconut ice in a smooth layer. Cover and leave to firm up overnight.The next day, turn the mixture out of the tin onto a chopping board and cut into 40 small squares to serve. Line the base and sides of a 20cm/8in square baking tin with baking paper. Line the base and sides of a 20cm/8in square baking tin with baking paper. Combine the condensed milk and icing sugar in a large mixing bowl and mix well. Add the desiccated coconut and mix again until thoroughly combined. Weigh the mixture and divide in half. Spoon one half into the prepared tin and spread level using either clean hands or the back of a spoon – you might find it easier to lightly dampen your hands first. Press into a smooth, even layer. Combine the condensed milk and icing sugar in a large mixing bowl and mix well. Add the desiccated coconut and mix again until thoroughly combined. Weigh the mixture and divide in half. Spoon one half into the prepared tin and spread level using either clean hands or the back of a spoon – you might find it easier to lightly dampen your hands first. Press into a smooth, even layer. Add a tiny amount of pink food colouring paste to the remaining mixture in the bowl and mix again until evenly coloured. Press this pink mixture over the white coconut ice in a smooth layer. Cover and leave to firm up overnight. Add a tiny amount of pink food colouring paste to the remaining mixture in the bowl and mix again until evenly coloured. Press this pink mixture over the white coconut ice in a smooth layer. Cover and leave to firm up overnight. The next day, turn the mixture out of the tin onto a chopping board and cut into 40 small squares to serve. The next day, turn the mixture out of the tin onto a chopping board and cut into 40 small squares to serve.
Honeycomb rocky road recipe
 A super simple no-bake fridge cake. Rocky road is a real crowd pleaser for kids, but also lovely for grown ups served with a cup of coffee as a relaxed dessert after a meal. 400g/14oz milk chocolate, broken into pieces225g/8oz butter, cubed, plus extra for greasing6 tbsp golden syrup75g/3oz dark chocolate (approx. 52% cocoa solids), broken into pieces500g/1lb 2oz digestive biscuits, roughly crushed to nut-sized pieces 4 x 32g chocolate coated honeycomb bars, cut into bite-sized pieces 400g/14oz milk chocolate, broken into pieces 225g/8oz butter, cubed, plus extra for greasing 6 tbsp golden syrup 75g/3oz dark chocolate (approx. 52% cocoa solids), broken into pieces 500g/1lb 2oz digestive biscuits, roughly crushed to nut-sized pieces 4 x 32g chocolate coated honeycomb bars, cut into bite-sized pieces Method Grease and line a 30x23cm/12x9in traybake tin with baking paper.Place the milk chocolate in a large heatproof bowl and add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, stirring until melted.Place the dark chocolate in a small heatproof bowl. Place the bowl of a pan of simmering water until the chocolate is melted.Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin. Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern. Chill in the fridge for 2 hours until firm. Slice into 24 squares to serve. Grease and line a 30x23cm/12x9in traybake tin with baking paper. Grease and line a 30x23cm/12x9in traybake tin with baking paper. Place the milk chocolate in a large heatproof bowl and add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, stirring until melted. Place the milk chocolate in a large heatproof bowl and add the butter and syrup. Place the bowl over a pan of simmering water and heat gently, stirring until melted. Place the dark chocolate in a small heatproof bowl. Place the bowl of a pan of simmering water until the chocolate is melted. Place the dark chocolate in a small heatproof bowl. Place the bowl of a pan of simmering water until the chocolate is melted. Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin. Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern. Chill in the fridge for 2 hours until firm. Slice into 24 squares to serve. Add the biscuits to the milk chocolate mixture and fold together until well coated. Spoon into the prepared tin. Sprinkle over the honeycomb bar pieces and press down firmly. Drizzle with the melted dark chocolate in a zig zag pattern. Chill in the fridge for 2 hours until firm. Slice into 24 squares to serve. Recipe tips Most digestive biscuits are egg free but if you need to avoid egg products it's best to check the label.
Baked ham and egg pots recipe
 Breakfast in a pot – these baked eggs are super-quick to make and cook! 1 x 30g/1oz slice of ham4 fresh basil leaves1 tbsp half-fat crème fraîche1 large free-range egg1 tbsp grated Red Leicestersea salt and freshly ground black pepper 1 x 30g/1oz slice of ham 4 fresh basil leaves 1 tbsp half-fat crème fraîche 1 large free-range egg 1 tbsp grated Red Leicester sea salt and freshly ground black pepper salad leavesolive oil, for drizzlingsqueeze of lemon salad leaves olive oil, for drizzling squeeze of lemon Method Preheat the oven to 170C/150C Fan/Gas 3½. Arrange the ham in the bottom of a ramekin dish so that it forms a cup and place the basil inside. Spoon in the crème fraîche and crack in the egg. Sprinkle over the Red Leicester and season with salt and pepper.Place the ramekin on a baking tray and bake for 15 minutes, or until cooked but the yolk is still a little runny. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the ham and egg pot. Preheat the oven to 170C/150C Fan/Gas 3½. Preheat the oven to 170C/150C Fan/Gas 3½. Arrange the ham in the bottom of a ramekin dish so that it forms a cup and place the basil inside. Spoon in the crème fraîche and crack in the egg. Sprinkle over the Red Leicester and season with salt and pepper. Arrange the ham in the bottom of a ramekin dish so that it forms a cup and place the basil inside. Spoon in the crème fraîche and crack in the egg. Sprinkle over the Red Leicester and season with salt and pepper. Place the ramekin on a baking tray and bake for 15 minutes, or until cooked but the yolk is still a little runny. Place the ramekin on a baking tray and bake for 15 minutes, or until cooked but the yolk is still a little runny. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the ham and egg pot. Put the salad leaves on a plate, dress with a drizzle of oil and a squeeze of lemon juice and serve with the ham and egg pot.
Chocolate and orange scones recipe
 Freshly baked chocolate chip scones are easily on the podium of teatime treats, but this twist with orange is pure gold. 700g/1lb 9oz self-raising flour150g/5½oz butter150g/5½oz caster sugar2 large oranges, finely grated zest of both and juice of one orange150g/5½oz chocolate drops200ml/7fl oz whole milk, plus extra for brushing 700g/1lb 9oz self-raising flour 150g/5½oz butter 150g/5½oz caster sugar 2 large oranges, finely grated zest of both and juice of one orange 150g/5½oz chocolate drops 200ml/7fl oz whole milk, plus extra for brushing clotted cream2 satsumas clotted cream 2 satsumas Method Preheat the oven to 210C/400F/Gas 6. Lightly butter two baking trays.Sift the flour into a bowl. Rub in the butter using your hands until the mixture resembles fine breadcrumbs. Stir in the sugar, chocolate drops and orange zest.In a measuring jug, mix the milk with the juice of one orange. Add to the flour mixture gradually until the dough just comes together. You may not need all the liquid. Be careful not to overwork the scone dough.Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm/2-2½in cutter.Transfer the scones to the buttered baking trays, brush the tops with milk and bake in the centre of the oven for 10-12 minutes, or until risen and golden-brown.Remove from the oven and cool on wire rack. Serve with clotted cream and satsumas. Preheat the oven to 210C/400F/Gas 6. Lightly butter two baking trays. Preheat the oven to 210C/400F/Gas 6. Lightly butter two baking trays. Sift the flour into a bowl. Rub in the butter using your hands until the mixture resembles fine breadcrumbs. Stir in the sugar, chocolate drops and orange zest. Sift the flour into a bowl. Rub in the butter using your hands until the mixture resembles fine breadcrumbs. Stir in the sugar, chocolate drops and orange zest. In a measuring jug, mix the milk with the juice of one orange. Add to the flour mixture gradually until the dough just comes together. You may not need all the liquid. Be careful not to overwork the scone dough. In a measuring jug, mix the milk with the juice of one orange. Add to the flour mixture gradually until the dough just comes together. You may not need all the liquid. Be careful not to overwork the scone dough. Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm/2-2½in cutter. Roll out the dough to approximately 2cm/1in thickness and cut out scones using a 5-6cm/2-2½in cutter. Transfer the scones to the buttered baking trays, brush the tops with milk and bake in the centre of the oven for 10-12 minutes, or until risen and golden-brown. Transfer the scones to the buttered baking trays, brush the tops with milk and bake in the centre of the oven for 10-12 minutes, or until risen and golden-brown. Remove from the oven and cool on wire rack. Serve with clotted cream and satsumas. Remove from the oven and cool on wire rack. Serve with clotted cream and satsumas.
Fluffy chocolate chip pancakes recipe
 A sweet treat, these fluffy chocolate chip pancakes are a kid's dream, especially as it's served with butterscotch ice cream. 2 free-range eggs5 tbsp milk150g/5oz self-raising flour2 tbsp caster sugarpinch salt85g/3oz dark chocolate chipssunflower oil, for fryingbutterscotch ice cream, to servemaple syrup or clear honey, to serve 2 free-range eggs 5 tbsp milk 150g/5oz self-raising flour 2 tbsp caster sugar pinch salt 85g/3oz dark chocolate chips sunflower oil, for frying butterscotch ice cream, to serve maple syrup or clear honey, to serve Method Whisk together the eggs and milk in a large bowl or jug. Place the flour, sugar and salt in a separate large bowl, then make a well in the centre. Pour in the liquid and beat with a hand whisk until smooth. Stir in the chocolate chips. Heat a splash of oil in a non-stick frying pan. Add spoonfuls of the mixture to the hot pan and cook for 1–2 minutes on each side until puffed and golden. Stack and serve with a scoop of butterscotch ice cream and a drizzle of maple syrup. Whisk together the eggs and milk in a large bowl or jug. Place the flour, sugar and salt in a separate large bowl, then make a well in the centre. Pour in the liquid and beat with a hand whisk until smooth. Stir in the chocolate chips. Whisk together the eggs and milk in a large bowl or jug. Place the flour, sugar and salt in a separate large bowl, then make a well in the centre. Pour in the liquid and beat with a hand whisk until smooth. Stir in the chocolate chips. Heat a splash of oil in a non-stick frying pan. Add spoonfuls of the mixture to the hot pan and cook for 1–2 minutes on each side until puffed and golden. Heat a splash of oil in a non-stick frying pan. Add spoonfuls of the mixture to the hot pan and cook for 1–2 minutes on each side until puffed and golden. Stack and serve with a scoop of butterscotch ice cream and a drizzle of maple syrup. Stack and serve with a scoop of butterscotch ice cream and a drizzle of maple syrup. Recipe tips Once you've learned how to make these fluffy pancakes, you can experiment with the toppings. Try a different flavour ice cream or use yoghurt or low-fat crème fraîche for a lighter option.
Welsh cake pancakes (Crempog cri) recipe
 Top with butter and a light sprinkling of sugar for a delicious teatime treat for St David’s Day or Pancake Day. 185g/6½oz self-raising flour 3 tbsp caster sugar, plus 1 tbsp for sprinkling1 tsp mixed spice1 large free-range egg185ml/6½fl oz semi-skimmed milk50g/1¾oz sultanas or currants (optional)1 tbsp butter, melted, plus extra for serving 185g/6½oz self-raising flour 3 tbsp caster sugar, plus 1 tbsp for sprinkling 1 tsp mixed spice 1 large free-range egg 185ml/6½fl oz semi-skimmed milk 50g/1¾oz sultanas or currants (optional) 1 tbsp butter, melted, plus extra for serving Method Mix the flour, sugar and mixed spice in a large bowl. Make a well in the centre and add the egg and milk. Whisk until the batter is almost lump free. Fold in the sultanas.Heat a heavy-based frying pan or griddle and carefully wipe the base of the pan with the butter using a sheet of kitchen paper. The pan or griddle should have a slight shine but very little butter residue. Place 1 tablespoon of batter in the pan to make a small pancake about 5cm/2in in diameter. Cook in batches of 3–4 pancakes at a time, depending on the size of the pan. Cook until bubbles appear on the surface, then flip and cook the other side until golden (usually around 1–1½ minutes). Keep the pancakes warm and repeat with the remaining batter.Serve warm with butter and a sprinkling of caster sugar. Mix the flour, sugar and mixed spice in a large bowl. Make a well in the centre and add the egg and milk. Whisk until the batter is almost lump free. Fold in the sultanas. Mix the flour, sugar and mixed spice in a large bowl. Make a well in the centre and add the egg and milk. Whisk until the batter is almost lump free. Fold in the sultanas. Heat a heavy-based frying pan or griddle and carefully wipe the base of the pan with the butter using a sheet of kitchen paper. The pan or griddle should have a slight shine but very little butter residue. Heat a heavy-based frying pan or griddle and carefully wipe the base of the pan with the butter using a sheet of kitchen paper. The pan or griddle should have a slight shine but very little butter residue. Place 1 tablespoon of batter in the pan to make a small pancake about 5cm/2in in diameter. Cook in batches of 3–4 pancakes at a time, depending on the size of the pan. Cook until bubbles appear on the surface, then flip and cook the other side until golden (usually around 1–1½ minutes). Keep the pancakes warm and repeat with the remaining batter. Place 1 tablespoon of batter in the pan to make a small pancake about 5cm/2in in diameter. Cook in batches of 3–4 pancakes at a time, depending on the size of the pan. Cook until bubbles appear on the surface, then flip and cook the other side until golden (usually around 1–1½ minutes). Keep the pancakes warm and repeat with the remaining batter. Serve warm with butter and a sprinkling of caster sugar. Serve warm with butter and a sprinkling of caster sugar.
Snowman pancakes with orange and spice recipe
 Add some festive spice to fluffy pancakes with cinnamon and orange zest. The perfect breakfast for Christmas morning. 1 mug self-raising flour (200g/7oz)1 mug milk (300ml/½ pint)1 large free-range egg3 oranges, zest finely grated (fruit cut into wedges for serving)½ tsp cinnamonpinch salt1 tsp butter2 tbsp runny honey, for drizzling 1 mug self-raising flour (200g/7oz) 1 mug milk (300ml/½ pint) 1 large free-range egg 3 oranges, zest finely grated (fruit cut into wedges for serving) ½ tsp cinnamon pinch salt 1 tsp butter 2 tbsp runny honey, for drizzling Method Tip the flour and milk into a large bowl, crack in the egg and whisk well. Add the orange zest, cinnamon and salt and whisk again.Melt a little butter in a heavy-based frying pan. Add a small ladleful of batter and fry for 4 minutes, or until golden-brown. Turn over and fry the second side for 3 minutes, or until golden-brown. Serve with a drizzle of honey and orange wedges for squeezing over. Increase the ingredients proportionately to serve more people. Tip the flour and milk into a large bowl, crack in the egg and whisk well. Add the orange zest, cinnamon and salt and whisk again. Tip the flour and milk into a large bowl, crack in the egg and whisk well. Add the orange zest, cinnamon and salt and whisk again. Melt a little butter in a heavy-based frying pan. Add a small ladleful of batter and fry for 4 minutes, or until golden-brown. Turn over and fry the second side for 3 minutes, or until golden-brown. Melt a little butter in a heavy-based frying pan. Add a small ladleful of batter and fry for 4 minutes, or until golden-brown. Turn over and fry the second side for 3 minutes, or until golden-brown. Serve with a drizzle of honey and orange wedges for squeezing over. Increase the ingredients proportionately to serve more people. Serve with a drizzle of honey and orange wedges for squeezing over. Increase the ingredients proportionately to serve more people.