ademchaoua/GeneralTextCorpus huggingface dataset:
Chocolate avocado mousse recipe
 Avocado brings the silkiest, creamiest texture to chocolate mousse – and it’s vegan too. The crumble topping is optional. 100g/3½oz plain dark chocolate, broken into squares2 ripe medium avocadoes, peeled, stoned and sliced 100g/3½oz plain dark chocolate, broken into squares 2 ripe medium avocadoes, peeled, stoned and sliced 40g/1½oz vegan spread, melted50g1¾oz plain flour20g/¾oz caster sugar 40g/1½oz vegan spread, melted 50g1¾oz plain flour 20g/¾oz caster sugar Method If you are making the optional crumble topping, preheat the oven to 190C/170C Fan/Gas 5.For the mousse, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, or in the microwave. Take off the heat and stir until smooth. Leave to cool for a few minutes.Put the avocado into a blender and blitz until smooth. Add the chocolate in a slow steady stream with the motor running and blend until thick and creamy. Divide among four small glass tumblers and place in the fridge.To make the crumble topping (optional), mix the melted spread with the flour and sugar to make chunky clumps. Scatter over a baking tray and bake for 10–15 minutes, or until golden-brown and crisp. Leave the crumbs to cool for a few minutes, then sprinkle over the chocolate mousse. If you are making the optional crumble topping, preheat the oven to 190C/170C Fan/Gas 5. If you are making the optional crumble topping, preheat the oven to 190C/170C Fan/Gas 5. For the mousse, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, or in the microwave. Take off the heat and stir until smooth. Leave to cool for a few minutes. For the mousse, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water, or in the microwave. Take off the heat and stir until smooth. Leave to cool for a few minutes. Put the avocado into a blender and blitz until smooth. Add the chocolate in a slow steady stream with the motor running and blend until thick and creamy. Divide among four small glass tumblers and place in the fridge. Put the avocado into a blender and blitz until smooth. Add the chocolate in a slow steady stream with the motor running and blend until thick and creamy. Divide among four small glass tumblers and place in the fridge. To make the crumble topping (optional), mix the melted spread with the flour and sugar to make chunky clumps. Scatter over a baking tray and bake for 10–15 minutes, or until golden-brown and crisp. Leave the crumbs to cool for a few minutes, then sprinkle over the chocolate mousse. To make the crumble topping (optional), mix the melted spread with the flour and sugar to make chunky clumps. Scatter over a baking tray and bake for 10–15 minutes, or until golden-brown and crisp. Leave the crumbs to cool for a few minutes, then sprinkle over the chocolate mousse.
Ricotta and spinach pancake recipe
 1 large free-range egg50g/1¾oz plain flourpinch salt100ml/3½fl oz milkknob of butter, for frying 1 large free-range egg 50g/1¾oz plain flour pinch salt 100ml/3½fl oz milk knob of butter, for frying 150g/5½oz ricottalarge handful baby spinach, finely shreddedgood grating fresh nutmeg½ lemon, juice onlysalt and freshly ground black pepper 150g/5½oz ricotta large handful baby spinach, finely shredded good grating fresh nutmeg ½ lemon, juice only salt and freshly ground black pepper Method To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth.Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake.Scatter half the ricotta over each pancake. Scatter over the baby spinach and then grate over the nutmeg. Season well and squeeze over the lemon juice. Roll up to serve. To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. To make the pancake batter, place the eggs, flour and salt into a bowl and beat together with a whisk. Pour in the milk and whisk again until smooth. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. Melt the butter in a frying pan over a medium heat. Pour in a ladle of pancake batter and cook for 1–2 minutes. Flip over and cook for another 1–2 minutes. Repeat to cook the second pancake. Scatter half the ricotta over each pancake. Scatter over the baby spinach and then grate over the nutmeg. Scatter half the ricotta over each pancake. Scatter over the baby spinach and then grate over the nutmeg. Season well and squeeze over the lemon juice. Roll up to serve. Season well and squeeze over the lemon juice. Roll up to serve.
Rice pudding for a crowd recipe
 A classic nursery pudding for 40 people. You will need casserole dishes of equal size with a combined capacity of about 9 litres/15¾ pints. 7 litres/12½ pints whole milk1kg/2lb 4oz pudding rice500g/1lb 2oz caster sugar4 bay leaves 6 pinches freshly ground nutmeg3 tsp vanilla essence500g/1lb 2oz strawberry or raspberry jam, to serve 7 litres/12½ pints whole milk 1kg/2lb 4oz pudding rice 500g/1lb 2oz caster sugar 4 bay leaves 6 pinches freshly ground nutmeg 3 tsp vanilla essence 500g/1lb 2oz strawberry or raspberry jam, to serve Method Preheat the oven to 160C/140C Fan/Gas 2. Stir all of the ingredients, except the jam, together in a large bowl. pour the mixture into the baking dishes.Cover the dishes with a lid or sheet of aluminium foil and cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. Spoon the rice pudding into serving bowls and serve with spoonfuls of jam. Preheat the oven to 160C/140C Fan/Gas 2. Preheat the oven to 160C/140C Fan/Gas 2. Stir all of the ingredients, except the jam, together in a large bowl. pour the mixture into the baking dishes. Stir all of the ingredients, except the jam, together in a large bowl. pour the mixture into the baking dishes. Cover the dishes with a lid or sheet of aluminium foil and cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. Cover the dishes with a lid or sheet of aluminium foil and cook in the oven for 1½ hours. Remove the lid or foil and cook for a further 20 minutes, or until the rice is tender and the top is lightly golden and has formed a skin. Spoon the rice pudding into serving bowls and serve with spoonfuls of jam. Spoon the rice pudding into serving bowls and serve with spoonfuls of jam.
Vitamin hit juice recipe
 Baobab powder, chia seeds and citrus make for a refreshing drink that's also a source of protein. 1 tbsp chia seeds1 tsp baobab powder 1 grapefruit 1 large orange 1 tbsp chia seeds 1 tsp baobab powder 1 grapefruit 1 large orange crushed ice (optional)mint leaves (optional) crushed ice (optional) mint leaves (optional) Method Put the chia seeds and baobab in a large tumbler. Juice the grapefruit and orange and pour this over the chia seeds and baobab. Stir well and leave for 15 minutes so that the chia seeds swell and the mixture thickens. Serve with crushed ice and mint if you like. Put the chia seeds and baobab in a large tumbler. Juice the grapefruit and orange and pour this over the chia seeds and baobab. Stir well and leave for 15 minutes so that the chia seeds swell and the mixture thickens. Put the chia seeds and baobab in a large tumbler. Juice the grapefruit and orange and pour this over the chia seeds and baobab. Stir well and leave for 15 minutes so that the chia seeds swell and the mixture thickens. Serve with crushed ice and mint if you like. Serve with crushed ice and mint if you like.
Rhubarb and ginger jam recipe
 James’ rhubarb jam has a savoury edge to it, which makes it a fabulous accompaniment to the indulgent cheese board he served at Ballywalter Park. 4 sticks rhubarb, sliced1 orange, juice only200g/7oz jam sugar100ml/3½fl oz cider vinegar2 tbsp freshly grated root ginger2 star anise 4 sticks rhubarb, sliced 1 orange, juice only 200g/7oz jam sugar 100ml/3½fl oz cider vinegar 2 tbsp freshly grated root ginger 2 star anise cheese (pick a selection of your favourite local cheeses)fruit, such as sliced red apples, pears, grapes or ripe figscelery sticksroasted nuts crackers cheese (pick a selection of your favourite local cheeses) fruit, such as sliced red apples, pears, grapes or ripe figs celery sticks roasted nuts crackers Method Place all of the ingredients in a heavy-bottomed preserving pan. Cook for 25–30 minutes until soft, sticky and thick. The final consistency will be a cross between a jam and a chutney.Pour into a sterilised jar and store in a cupboard for up to 2 months. Once opened keep in the fridge and consume within 10 days.Serve with a selection of local cheese, fruit and crackers. Place all of the ingredients in a heavy-bottomed preserving pan. Cook for 25–30 minutes until soft, sticky and thick. The final consistency will be a cross between a jam and a chutney. Place all of the ingredients in a heavy-bottomed preserving pan. Cook for 25–30 minutes until soft, sticky and thick. The final consistency will be a cross between a jam and a chutney. Pour into a sterilised jar and store in a cupboard for up to 2 months. Once opened keep in the fridge and consume within 10 days. Pour into a sterilised jar and store in a cupboard for up to 2 months. Once opened keep in the fridge and consume within 10 days. Serve with a selection of local cheese, fruit and crackers. Serve with a selection of local cheese, fruit and crackers.
Skordalia with grapes, apples and almonds recipe
 Skordalia is a Greek dip made with garlic, potato and bread. Matt serves it here with roasted grapes, apples and almonds. 5 garlic cloves, peeled and left whole250g/9oz blanched almonds, soaked in water overnight200g/7oz day-old bread, crusts removed and soaked in water200g/7oz mashed potato 100ml/3½fl oz sour grape juice, plus extra if needed2–3 tbsp Greek-style yoghurt 50ml/2fl oz extra virgin olive oil100ml/3½fl oz light olive oil salt and freshly ground black pepper 5 garlic cloves, peeled and left whole 250g/9oz blanched almonds, soaked in water overnight 200g/7oz day-old bread, crusts removed and soaked in water 200g/7oz mashed potato 100ml/3½fl oz sour grape juice, plus extra if needed 2–3 tbsp Greek-style yoghurt 50ml/2fl oz extra virgin olive oil 100ml/3½fl oz light olive oil salt and freshly ground black pepper 200g/7oz red grapes on the stem 150g/5½oz good quality black olives few rosemary sprigs 1 apple, peeled, cored and cut into slices 100g/3½oz blanced almondsolive oil, for roasting 200g/7oz red grapes on the stem 150g/5½oz good quality black olives few rosemary sprigs 1 apple, peeled, cored and cut into slices 100g/3½oz blanced almonds olive oil, for roasting Method To make the skordalia, blitz all of the ingredients together, except the oils, in a blender or food processor. Add enough of the extra and light olive oils to loosen. Taste and season with salt and pepper.For the grapes, apples and almonds, preheat the oven to 200C/180C Fan/Gas 6. Toss all of the ingredients in the oil and place on a baking tray. Season with salt and pepper and roast for 20–25 minutes until soft and lightly coloured. Serve with the skordalia. To make the skordalia, blitz all of the ingredients together, except the oils, in a blender or food processor. Add enough of the extra and light olive oils to loosen. Taste and season with salt and pepper. To make the skordalia, blitz all of the ingredients together, except the oils, in a blender or food processor. Add enough of the extra and light olive oils to loosen. Taste and season with salt and pepper. For the grapes, apples and almonds, preheat the oven to 200C/180C Fan/Gas 6. Toss all of the ingredients in the oil and place on a baking tray. Season with salt and pepper and roast for 20–25 minutes until soft and lightly coloured. Serve with the skordalia. For the grapes, apples and almonds, preheat the oven to 200C/180C Fan/Gas 6. Toss all of the ingredients in the oil and place on a baking tray. Season with salt and pepper and roast for 20–25 minutes until soft and lightly coloured. Serve with the skordalia.
Roasted figs with Marsala syllabub recipe
 This dessert dish is packed with wonderful flavours from the sweet Marsala wine to the tasty maple roasted almonds. 6 figs, halved200ml/7fl oz Marsala wine40g/1½oz soft light brown sugar1 vanilla pod, split and seeds removed 6 figs, halved 200ml/7fl oz Marsala wine 40g/1½oz soft light brown sugar 1 vanilla pod, split and seeds removed 150g/5½oz blanched almonds4 tbsp maple syrup 150g/5½oz blanched almonds 4 tbsp maple syrup 150ml/5fl oz double cream1 tbsp icing sugar½ lemon, juice only2 tbsp Marsala wine 150ml/5fl oz double cream 1 tbsp icing sugar ½ lemon, juice only 2 tbsp Marsala wine Method To make the figs, preheat the oven to 200C/180C Fan/Gas 6. Place the figs in an ovenproof dish. Add the Marsala, sugar and vanilla seeds and pod. Bake for 20–25 minutes or until soft.Meanwhile, to make the almonds, place the almonds on a baking tray and drizzle over the maple syrup. Bake for 10–12 minutes then allow to cool. Once cool enough, roughly chop the almonds and set aside.To make the syllabub, whip the cream and icing sugar until soft peaks form. Fold in the lemon juice and Marsala. Place the figsin a serving bowl and spoon over the juice over from the baking dish. Add a spoonful of the syllabub over the top and sprinkle over the chopped almonds. Serve immediately. To make the figs, preheat the oven to 200C/180C Fan/Gas 6. Place the figs in an ovenproof dish. Add the Marsala, sugar and vanilla seeds and pod. Bake for 20–25 minutes or until soft. To make the figs, preheat the oven to 200C/180C Fan/Gas 6. Place the figs in an ovenproof dish. Add the Marsala, sugar and vanilla seeds and pod. Bake for 20–25 minutes or until soft. Meanwhile, to make the almonds, place the almonds on a baking tray and drizzle over the maple syrup. Bake for 10–12 minutes then allow to cool. Once cool enough, roughly chop the almonds and set aside. Meanwhile, to make the almonds, place the almonds on a baking tray and drizzle over the maple syrup. Bake for 10–12 minutes then allow to cool. Once cool enough, roughly chop the almonds and set aside. To make the syllabub, whip the cream and icing sugar until soft peaks form. Fold in the lemon juice and Marsala. To make the syllabub, whip the cream and icing sugar until soft peaks form. Fold in the lemon juice and Marsala. Place the figsin a serving bowl and spoon over the juice over from the baking dish. Add a spoonful of the syllabub over the top and sprinkle over the chopped almonds. Serve immediately. Place the figsin a serving bowl and spoon over the juice over from the baking dish. Add a spoonful of the syllabub over the top and sprinkle over the chopped almonds. Serve immediately.
Green peppercorn sauce recipe
 Green peppercorns are gentler than black peppercorns, which tend to give a spicy edge to peppercorn sauce. If you want a creamer pepper sauce with your steak this is a great recipe to try. 2.5ml/½ tbsp vegetable oil1 small onion, finely chopped150ml/5fl oz dry white wine150ml/5fl oz crème fraîche or double cream2 tbsp green peppercorns, rinsed salt and freshly ground black pepper to season 2.5ml/½ tbsp vegetable oil 1 small onion, finely chopped 150ml/5fl oz dry white wine 150ml/5fl oz crème fraîche or double cream 2 tbsp green peppercorns, rinsed salt and freshly ground black pepper to season Method Heat the oil in a small frying pan and gently cook the onion until soft.Add the wine and reduce the volume of liquid by half.Stir in the crème fraîche and the peppercorns.Season with salt and plenty of freshly ground black pepper. Heat the oil in a small frying pan and gently cook the onion until soft. Heat the oil in a small frying pan and gently cook the onion until soft. Add the wine and reduce the volume of liquid by half. Add the wine and reduce the volume of liquid by half. Stir in the crème fraîche and the peppercorns. Stir in the crème fraîche and the peppercorns. Season with salt and plenty of freshly ground black pepper. Season with salt and plenty of freshly ground black pepper.
Salsa verde recipe
 A super quick and easy punchy salsa verde. This herby dip is great in sandwiches or with veggies, fish, lamb and chicken, or even just to dip your crisps into. It comes together in less than 5 minutes and is packed with flavour. ½ garlic clove2 anchovy fillets2 heaped tbsp capers, rinsedhandful fresh parsleyhandful fresh basil leaves, torn4 tbsp extra virgin olive oil1 tbsp sherry vinegar pinch salt ½ garlic clove 2 anchovy fillets 2 heaped tbsp capers, rinsed handful fresh parsley handful fresh basil leaves, torn 4 tbsp extra virgin olive oil 1 tbsp sherry vinegar pinch salt Method Crush the garlic and anchovies to a smooth paste in a pestle and mortar, then add the capers and herbs and crush together.Stir through the olive oil and vinegar and taste, adding a pinch of salt or more vinegar, if necessary. Crush the garlic and anchovies to a smooth paste in a pestle and mortar, then add the capers and herbs and crush together. Crush the garlic and anchovies to a smooth paste in a pestle and mortar, then add the capers and herbs and crush together. Stir through the olive oil and vinegar and taste, adding a pinch of salt or more vinegar, if necessary. Stir through the olive oil and vinegar and taste, adding a pinch of salt or more vinegar, if necessary. Recipe tips If you don’t have a pestle and mortar you can use a blender or mini food processor.
Giant couscous with spinach recipe
 A delicious spicy side dish that could also be cooled and eaten as a salad served with cheese and shredded vegetables. 200g/7oz giant couscous 2 tbsp oil 1 tsp cumin seeds 1–3 dried red chillies, snipped and seeds discarded 3–4 thin garlic cloves, halved and thinly sliced 12–15 curry leaves, finely shredded 1–3 green chillies, finely chopped2 handfuls spinach leaves, thickly shredded salt and freshly ground black pepper 200g/7oz giant couscous 2 tbsp oil 1 tsp cumin seeds 1–3 dried red chillies, snipped and seeds discarded 3–4 thin garlic cloves, halved and thinly sliced 12–15 curry leaves, finely shredded 1–3 green chillies, finely chopped 2 handfuls spinach leaves, thickly shredded salt and freshly ground black pepper Method Bring a large saucepan of water to the boil, add the couscous and cook for 10-12 minutes, or until done, then drain well.Add the oil to a large frying pan or casserole and fry the cumin seeds and dried red chilli until fragrant. Tip in the garlic, shredded curry leaves and chopped green chillies. Fry until the garlic is slightly coloured, then add the shredded spinach and cook until wilted. Add the couscous and heat through.Season to taste with salt and freshly ground black pepper and serve. Bring a large saucepan of water to the boil, add the couscous and cook for 10-12 minutes, or until done, then drain well. Bring a large saucepan of water to the boil, add the couscous and cook for 10-12 minutes, or until done, then drain well. Add the oil to a large frying pan or casserole and fry the cumin seeds and dried red chilli until fragrant. Tip in the garlic, shredded curry leaves and chopped green chillies. Fry until the garlic is slightly coloured, then add the shredded spinach and cook until wilted. Add the couscous and heat through. Add the oil to a large frying pan or casserole and fry the cumin seeds and dried red chilli until fragrant. Tip in the garlic, shredded curry leaves and chopped green chillies. Fry until the garlic is slightly coloured, then add the shredded spinach and cook until wilted. Add the couscous and heat through. Season to taste with salt and freshly ground black pepper and serve. Season to taste with salt and freshly ground black pepper and serve. Recipe tips Another option is to add chopped tomatoes to the couscous (cook them a little before adding the couscous) so that they become soft.
Rick Stein's poached skate and tomato vinaigrette recipe
 This dish comes from Dieppe and was a highlight of the trip for me. The fish is just simply poached and served with a lovely warm vinaigrette of tomatoes, red onion, capers and parsley. 2 x 225g/8oz skate wings, skinned and trimmed 1 tbsp salt 2 x 225g/8oz skate wings, skinned and trimmed 1 tbsp salt 5 tbsp extra virgin olive oil½ tbsp red wine vinegar½ small red onion, thinly sliced1 small tomato, skinned, seeds removed, finely chopped1 tsp small capers, drained½ tbsp finely chopped fresh flatleaf parsleysalt and freshly ground black pepperfreshly cooked green beans, to serve 5 tbsp extra virgin olive oil ½ tbsp red wine vinegar ½ small red onion, thinly sliced 1 small tomato, skinned, seeds removed, finely chopped 1 tsp small capers, drained ½ tbsp finely chopped fresh flatleaf parsley salt and freshly ground black pepper freshly cooked green beans, to serve Method To poach the fish, bring 1.5 litres/2¾ pints of water to the boil in a large shallow saucepan or frying pan. Add the salt and lower in the skate wings. Reduce the heat and simmer the fish for 10 minutes, or until just cooked.Meanwhile, to make the warm tomato vinaigrette, warm the oil, vinegar and red onion in a small frying pan. After a few minutes, turn off the heat and add the tomato, capers and parsley. Season with salt and pepper.Serve the skate with the warm vinaigrette spooned over the top and some green beans on the side. To poach the fish, bring 1.5 litres/2¾ pints of water to the boil in a large shallow saucepan or frying pan. Add the salt and lower in the skate wings. Reduce the heat and simmer the fish for 10 minutes, or until just cooked. To poach the fish, bring 1.5 litres/2¾ pints of water to the boil in a large shallow saucepan or frying pan. Add the salt and lower in the skate wings. Reduce the heat and simmer the fish for 10 minutes, or until just cooked. Meanwhile, to make the warm tomato vinaigrette, warm the oil, vinegar and red onion in a small frying pan. After a few minutes, turn off the heat and add the tomato, capers and parsley. Season with salt and pepper. Meanwhile, to make the warm tomato vinaigrette, warm the oil, vinegar and red onion in a small frying pan. After a few minutes, turn off the heat and add the tomato, capers and parsley. Season with salt and pepper. Serve the skate with the warm vinaigrette spooned over the top and some green beans on the side. Serve the skate with the warm vinaigrette spooned over the top and some green beans on the side.