ademchaoua/GeneralTextCorpus huggingface dataset:
Sautéed chard with garlic recipe
 1kg/2½lb chard, Swiss, ruby or rainbow are fine3 cloves garlic, peeled and crushed2 red onions, peeled and finely choppedjuice and zest 1 orange2 tbsp sunflower oilsalt and pepper 1kg/2½lb chard, Swiss, ruby or rainbow are fine 3 cloves garlic, peeled and crushed 2 red onions, peeled and finely chopped juice and zest 1 orange 2 tbsp sunflower oil salt and pepper Method Take the chard leaves off the stalks and shred the leaves and stalks finely. Keep them separate.Heat the oil in a large frying pan or wok. Add the onions and the chard stalks and stir-fry for 3-4 minutes until starting to soften. Add the garlic, chard leaves and orange zest and mix together. Season well and stir-fry for another 2-3 minutes until the leaves have wilted.Stir in the orange juice and serve at once. Take the chard leaves off the stalks and shred the leaves and stalks finely. Keep them separate. Take the chard leaves off the stalks and shred the leaves and stalks finely. Keep them separate. Heat the oil in a large frying pan or wok. Add the onions and the chard stalks and stir-fry for 3-4 minutes until starting to soften. Add the garlic, chard leaves and orange zest and mix together. Season well and stir-fry for another 2-3 minutes until the leaves have wilted. Heat the oil in a large frying pan or wok. Add the onions and the chard stalks and stir-fry for 3-4 minutes until starting to soften. Add the garlic, chard leaves and orange zest and mix together. Season well and stir-fry for another 2-3 minutes until the leaves have wilted. Stir in the orange juice and serve at once. Stir in the orange juice and serve at once.
Spiced salmon with crushed peas recipe
 Matt's classy restaurant take on salmon comes with a fancy side dish made from basic frozen peas. 2 salmon fillets, skin-on, pin-boned1 tsp Worcestershire sauce ½ tsp grated fresh root ginger2 tbsp Dijon mustard ½ tsp crushed dried chillies2 garlic cloves, crushed2 tbsp olive oil 1–2 tbsp crushed black peppercorns 2 salmon fillets, skin-on, pin-boned 1 tsp Worcestershire sauce ½ tsp grated fresh root ginger 2 tbsp Dijon mustard ½ tsp crushed dried chillies 2 garlic cloves, crushed 2 tbsp olive oil 1–2 tbsp crushed black peppercorns ½ onion, chopped1 garlic clove, crushed1 tsp olive oil, for frying 200g/7oz frozen peas splash of dry white wine, if available 1 tbsp freshly chopped mint or 1 tsp dried mint salt and freshly ground black pepper ½ onion, chopped 1 garlic clove, crushed 1 tsp olive oil, for frying 200g/7oz frozen peas splash of dry white wine, if available 1 tbsp freshly chopped mint or 1 tsp dried mint salt and freshly ground black pepper Method Mix together all the marinade ingredients except the crushed peppercorns. Add the salmon and leave to marinade for 1 hour.Remove the salmon from the marinade and dip in the crushed peppercorns to lightly coat. Fry for 3–4 minutes, then turn the salmon over and fry for a further 1–2 minutes, or until cooked to your liking. Meanwhile, for the crushed peas, gently fry the onion and garlic in a little olive oil until soft and translucent. Add the peas and crush together using a potato masher. Stir in the wine and season to taste with salt and pepper. Stir in the mint and set aside.To serve, arrange the salmon on serving plates along with the crushed peas and fritters. Mix together all the marinade ingredients except the crushed peppercorns. Add the salmon and leave to marinade for 1 hour. Mix together all the marinade ingredients except the crushed peppercorns. Add the salmon and leave to marinade for 1 hour. Remove the salmon from the marinade and dip in the crushed peppercorns to lightly coat. Fry for 3–4 minutes, then turn the salmon over and fry for a further 1–2 minutes, or until cooked to your liking. Remove the salmon from the marinade and dip in the crushed peppercorns to lightly coat. Fry for 3–4 minutes, then turn the salmon over and fry for a further 1–2 minutes, or until cooked to your liking. Meanwhile, for the crushed peas, gently fry the onion and garlic in a little olive oil until soft and translucent. Add the peas and crush together using a potato masher. Stir in the wine and season to taste with salt and pepper. Stir in the mint and set aside. Meanwhile, for the crushed peas, gently fry the onion and garlic in a little olive oil until soft and translucent. Add the peas and crush together using a potato masher. Stir in the wine and season to taste with salt and pepper. Stir in the mint and set aside. To serve, arrange the salmon on serving plates along with the crushed peas and fritters. To serve, arrange the salmon on serving plates along with the crushed peas and fritters.
Roasted pepper with warm pea and fennel salad recipe
 ½ red pepper, de-seeded2 tbsp olive oil½ fennel bulb, sliced85g/3oz fresh peas75ml/2½fl oz white winesalt and freshly ground black pepper ½ red pepper, de-seeded 2 tbsp olive oil ½ fennel bulb, sliced 85g/3oz fresh peas 75ml/2½fl oz white wine salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.Place the pepper half onto a plate and microwave on high for two minutes. Remove from the microwave, drizzle over half of the oil and roast in the oven for 4-5 minutes, or until tender.Heat the remaining oil in a pan and lightly fry the sliced fennel and peas for 4-5 minutes. Pour in the wine, season with salt and freshly ground black pepper and simmer for 4-5 minutes, or until the liquid has thickened.To serve, spoon the fennel and pea mixture into the pepper cavity, and transfer the stuffed pepper onto a serving plate. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Place the pepper half onto a plate and microwave on high for two minutes. Remove from the microwave, drizzle over half of the oil and roast in the oven for 4-5 minutes, or until tender. Place the pepper half onto a plate and microwave on high for two minutes. Remove from the microwave, drizzle over half of the oil and roast in the oven for 4-5 minutes, or until tender. Heat the remaining oil in a pan and lightly fry the sliced fennel and peas for 4-5 minutes. Pour in the wine, season with salt and freshly ground black pepper and simmer for 4-5 minutes, or until the liquid has thickened. Heat the remaining oil in a pan and lightly fry the sliced fennel and peas for 4-5 minutes. Pour in the wine, season with salt and freshly ground black pepper and simmer for 4-5 minutes, or until the liquid has thickened. To serve, spoon the fennel and pea mixture into the pepper cavity, and transfer the stuffed pepper onto a serving plate. To serve, spoon the fennel and pea mixture into the pepper cavity, and transfer the stuffed pepper onto a serving plate.
Stuffed pepper cauliflower cheese recipe
 ½ red pepper, cut lengthways with the stem on1 tbsp olive oilsalt and freshly ground black pepper3 egg yolks50ml/2fl oz double cream100g/3½oz grated cheddar50g/1¾oz cauliflower florets, blanched ½ red pepper, cut lengthways with the stem on 1 tbsp olive oil salt and freshly ground black pepper 3 egg yolks 50ml/2fl oz double cream 100g/3½oz grated cheddar 50g/1¾oz cauliflower florets, blanched Method Preheat the oven to 200C/400F/Gas 6.Rub the pepper with olive oil, season and roast in the oven for 10 minutes. In a large bowl mix together the yolks, cream, cheese and cauliflower and season with salt and freshly ground black pepper.Remove the pepper from the oven and spoon in the cauliflower mixture. Return to the oven and cook for a further five minutes.To serve, place the pepper in the centre of a warm plate. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Rub the pepper with olive oil, season and roast in the oven for 10 minutes. In a large bowl mix together the yolks, cream, cheese and cauliflower and season with salt and freshly ground black pepper. Rub the pepper with olive oil, season and roast in the oven for 10 minutes. In a large bowl mix together the yolks, cream, cheese and cauliflower and season with salt and freshly ground black pepper. Remove the pepper from the oven and spoon in the cauliflower mixture. Return to the oven and cook for a further five minutes. Remove the pepper from the oven and spoon in the cauliflower mixture. Return to the oven and cook for a further five minutes. To serve, place the pepper in the centre of a warm plate. To serve, place the pepper in the centre of a warm plate.
Broccoli, almond and lemon penne recipe
 300g/10oz dried penne pasta500g/1lb 2oz broccoli, cut into florets110g/4oz butter75g/3oz flaked almonds50g/2oz white breadcrumbs1 lemon, juice onlyparmesan (or a vegetarian alternative), to serve 300g/10oz dried penne pasta 500g/1lb 2oz broccoli, cut into florets 110g/4oz butter 75g/3oz flaked almonds 50g/2oz white breadcrumbs 1 lemon, juice only parmesan (or a vegetarian alternative), to serve Method Bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions.Meanwhile, bring a separate pan of salted water to the boil. Add the broccoli and boil for 2-3 minutes, until just tender. Drain the broccoli into a colander.Heat a frying pan over a medium heat. Add the butter and fry until it melts and begins to turn golden-brown.Add the almonds and breadcrumbs and heat until the breadcrumbs are golden-brown.Add the broccoli and stir well to coat in the almonds and breadcrumbs.Add the lemon juice and season, to taste, with salt and freshly ground black pepper.Add the cooked penne pasta and mix together well.To serve, spoon equal portions of the pasta and broccoli into bowls and garnish with freshly grated parmesan. Bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions. Bring a large pan of salted water to the boil. Add the pasta and cook according to packet instructions. Meanwhile, bring a separate pan of salted water to the boil. Add the broccoli and boil for 2-3 minutes, until just tender. Drain the broccoli into a colander. Meanwhile, bring a separate pan of salted water to the boil. Add the broccoli and boil for 2-3 minutes, until just tender. Drain the broccoli into a colander. Heat a frying pan over a medium heat. Add the butter and fry until it melts and begins to turn golden-brown. Heat a frying pan over a medium heat. Add the butter and fry until it melts and begins to turn golden-brown. Add the almonds and breadcrumbs and heat until the breadcrumbs are golden-brown. Add the almonds and breadcrumbs and heat until the breadcrumbs are golden-brown. Add the broccoli and stir well to coat in the almonds and breadcrumbs. Add the broccoli and stir well to coat in the almonds and breadcrumbs. Add the lemon juice and season, to taste, with salt and freshly ground black pepper. Add the lemon juice and season, to taste, with salt and freshly ground black pepper. Add the cooked penne pasta and mix together well. Add the cooked penne pasta and mix together well. To serve, spoon equal portions of the pasta and broccoli into bowls and garnish with freshly grated parmesan. To serve, spoon equal portions of the pasta and broccoli into bowls and garnish with freshly grated parmesan.
Simple scotch pancakes recipe
 Scotch pancakes make the perfect snack after school or a quick breakfast. Any seasonal fruit make them even more delicious. 115g/4oz self-raising flour2 free-range eggs100ml/3½fl oz milk2 tbsp icing sugar, siftedsunflower oil, for brushing115g/4oz blackberries, to serve (optional)maple syrup, to serve (optional) 115g/4oz self-raising flour 2 free-range eggs 100ml/3½fl oz milk 2 tbsp icing sugar, sifted sunflower oil, for brushing 115g/4oz blackberries, to serve (optional) maple syrup, to serve (optional) Method Preheat a large heavy-bottomed frying pan. Place the flour into a bowl and make a well in the centre. Break in the eggs and whisk, adding a little milk as you go, to form a smooth batter, then whisk in the icing sugar.Brush the pan with a little oil then add large spoonfuls of the batter. Cook for 1–2 minutes, until small bubbles appear on the surface, then turn over and cook for another 1–2 minutes, until lightly golden.Divide the pancakes between two warm serving plates. Top with the blackberries and drizzle over the maple syrup (if using). Preheat a large heavy-bottomed frying pan. Preheat a large heavy-bottomed frying pan. Place the flour into a bowl and make a well in the centre. Break in the eggs and whisk, adding a little milk as you go, to form a smooth batter, then whisk in the icing sugar. Place the flour into a bowl and make a well in the centre. Break in the eggs and whisk, adding a little milk as you go, to form a smooth batter, then whisk in the icing sugar. Brush the pan with a little oil then add large spoonfuls of the batter. Cook for 1–2 minutes, until small bubbles appear on the surface, then turn over and cook for another 1–2 minutes, until lightly golden. Brush the pan with a little oil then add large spoonfuls of the batter. Cook for 1–2 minutes, until small bubbles appear on the surface, then turn over and cook for another 1–2 minutes, until lightly golden. Divide the pancakes between two warm serving plates. Top with the blackberries and drizzle over the maple syrup (if using). Divide the pancakes between two warm serving plates. Top with the blackberries and drizzle over the maple syrup (if using).
Honey, feta and thyme pancakes recipe
 Add a Greek twist to your pancakes for Pancake Day. This recipe sits on the fence between sweet and savoury and is so moreish. Shopping list Ingredients 2-3 tbsp clear honey100g/3½oz feta2-3 sprigs thyme, leaves picked4 pancakes, to serve 2-3 tbsp clear honey 100g/3½oz feta 2-3 sprigs thyme, leaves picked 4 pancakes, to serve Method Put the pancakes on serving plates and crumble over the feta.Drizzle with honey and scatter the thyme leaves over the top.Serve hot or cold. Put the pancakes on serving plates and crumble over the feta. Put the pancakes on serving plates and crumble over the feta. Drizzle with honey and scatter the thyme leaves over the top. Drizzle with honey and scatter the thyme leaves over the top. Serve hot or cold. Serve hot or cold. Related recipes Lemon curd, mascarpone and almond pancakes pancake recipes (100) Taiwanese lun piah pancakes. By Ching-He Huang pancake recipes (100) Pikelets. By Annie Rigg pancake recipes (100) Pancakes with vodka lemon drizzle and blackberry compôte. By Rick Stein pancake recipes (100) Sticky chicken thighs with lemon and honey. By Nigel Slater honey recipes (810) Peanut butter cookies with banana ice cream By Lisa Faulkner honey recipes (810) Sichuan orange beef. By Ching-He Huang honey recipes (810)
Strawberry fool recipe
 Strawberry fool 50g/1¾oz strawberries2 tbsp icing sugar 50g/1¾oz strawberries 2 tbsp icing sugar 2 free-range egg whites100ml/3½fl oz double cream, whipped½ brandy miniature50g/1¾oz chocolate, melted 2 free-range egg whites 100ml/3½fl oz double cream, whipped ½ brandy miniature 50g/1¾oz chocolate, melted Method For the strawberry coulis, place the strawberries into a mini-food processor with the icing sugar and blend until smooth. Press the mixture through a sieve into a bowl to remove the pips.For the fool, place the egg whites into a clean bowl and whisk until stiff peaks are formed when the whisk is removed.Add the cream, brandy and half of the coulis to the egg whites and gently fold in.To serve, pour the fool into a dessert glass and drizzle over the remaining coulis and the melted chocolate. For the strawberry coulis, place the strawberries into a mini-food processor with the icing sugar and blend until smooth. Press the mixture through a sieve into a bowl to remove the pips. For the strawberry coulis, place the strawberries into a mini-food processor with the icing sugar and blend until smooth. Press the mixture through a sieve into a bowl to remove the pips. For the fool, place the egg whites into a clean bowl and whisk until stiff peaks are formed when the whisk is removed. For the fool, place the egg whites into a clean bowl and whisk until stiff peaks are formed when the whisk is removed. Add the cream, brandy and half of the coulis to the egg whites and gently fold in. Add the cream, brandy and half of the coulis to the egg whites and gently fold in. To serve, pour the fool into a dessert glass and drizzle over the remaining coulis and the melted chocolate. To serve, pour the fool into a dessert glass and drizzle over the remaining coulis and the melted chocolate.
Butternut squash soup with blue cheese recipe
 A simple butternut squash soup with tasty blue cheese. It's delicious, and it's easy to increase the quantities if you want more than one bowl. 2 tbsp vegetable oil¼ butternut squash, peeled and cut into cubes1 garlic clove, finely chopped½ shallot, finely chopped290ml/½ pint vegetable stock1 tomato, finely chopped40g/2½oz blue cheese 2 tbsp vegetable oil ¼ butternut squash, peeled and cut into cubes 1 garlic clove, finely chopped ½ shallot, finely chopped 290ml/½ pint vegetable stock 1 tomato, finely chopped 40g/2½oz blue cheese Method Heat the oil in a saucepan. Add the squash and sauté for 2-3 minutes over a low to medium heat.Add the garlic and shallot and cook for a further minute.Add the stock and chopped tomato to the pan, bring to the boil and reduce the heat to simmer for 8-10 minutes, until the squash is soft.Remove the pan from the heat and add the blue cheese. Blend with a hand blender and then pass through a sieve into a bowl.Ladle the soup into serving bowls and serve. Heat the oil in a saucepan. Add the squash and sauté for 2-3 minutes over a low to medium heat. Heat the oil in a saucepan. Add the squash and sauté for 2-3 minutes over a low to medium heat. Add the garlic and shallot and cook for a further minute. Add the garlic and shallot and cook for a further minute. Add the stock and chopped tomato to the pan, bring to the boil and reduce the heat to simmer for 8-10 minutes, until the squash is soft. Add the stock and chopped tomato to the pan, bring to the boil and reduce the heat to simmer for 8-10 minutes, until the squash is soft. Remove the pan from the heat and add the blue cheese. Blend with a hand blender and then pass through a sieve into a bowl. Remove the pan from the heat and add the blue cheese. Blend with a hand blender and then pass through a sieve into a bowl. Ladle the soup into serving bowls and serve. Ladle the soup into serving bowls and serve.
Crispy onion rings recipe
 300ml/½pint vegetable oil, for deep frying 300ml/½pint vegetable oil, for deep frying 150g/5½oz self raising flour100ml/3½fl oz sparkling water45g/3 tbsp fresh chives, choppedPinch turmeric1 red onion, peeled and sliced into ringsSea salt for sprinkling 150g/5½oz self raising flour 100ml/3½fl oz sparkling water 45g/3 tbsp fresh chives, chopped Pinch turmeric 1 red onion, peeled and sliced into rings Sea salt for sprinkling Method Heat the oil in a deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it (CAUTION: Hot oil is very dangerous. Do not leave unattended).Place the flour and sparkling water into a bowl and whisk together to form a batter.Add the chives and turmeric and mix well.Dip the onion rings in the batter and then carefully lower into the hot oil and deep-fry until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper.To serve, place onto a serving plate and sprinkle with sea salt. Heat the oil in a deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it (CAUTION: Hot oil is very dangerous. Do not leave unattended). Heat the oil in a deep heavy-bottomed saucepan, until very hot or until a breadcrumb sizzles in it (CAUTION: Hot oil is very dangerous. Do not leave unattended). Place the flour and sparkling water into a bowl and whisk together to form a batter. Place the flour and sparkling water into a bowl and whisk together to form a batter. Add the chives and turmeric and mix well. Add the chives and turmeric and mix well. Dip the onion rings in the batter and then carefully lower into the hot oil and deep-fry until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper. Dip the onion rings in the batter and then carefully lower into the hot oil and deep-fry until crisp and golden. Carefully remove with a slotted spoon and drain on kitchen paper. To serve, place onto a serving plate and sprinkle with sea salt. To serve, place onto a serving plate and sprinkle with sea salt.
Preserved lemon roast chicken with sweet potato and rosemary mash recipe
 1.5kg/3lb 5oz free-range chicken cut into 8 pieces6 garlic cloves4 sprigs fresh thyme4 small preserved or pickled lemons, halved 15g/½oz butter 1.5kg/3lb 5oz free-range chicken cut into 8 pieces 6 garlic cloves 4 sprigs fresh thyme 4 small preserved or pickled lemons, halved 15g/½oz butter 2kg/4½ lb sweet potatoes, peeled and thickly sliced1 tbsp olive oil1 tbsp chopped fresh rosemary5-6 tbsp crème fraîchesalt and freshly ground black pepper 2kg/4½ lb sweet potatoes, peeled and thickly sliced 1 tbsp olive oil 1 tbsp chopped fresh rosemary 5-6 tbsp crème fraîche salt and freshly ground black pepper Method Preheat the oven to 200C/400F/Gas 6. Tuck the chicken pieces, garlic, thyme and lemons snugly in a roasting tin. Season generously with salt and pepper, then dot over the butter.Roast for 40 minutes until golden brown and cooked through. Meanwhile, place the sweet potatoes in a roasting tin and stir in the olive oil, rosemary and some salt and pepper. Roast for 30 minutes until tender and golden. Roughly mash the sweet potatoes in the tin then stir in the crème fraîche with a wooden spoon.Divide the chicken between plates, making sure everyone gets some garlic and preserved lemon. Serve the sweet potato mash on the side. Preheat the oven to 200C/400F/Gas 6. Tuck the chicken pieces, garlic, thyme and lemons snugly in a roasting tin. Season generously with salt and pepper, then dot over the butter. Preheat the oven to 200C/400F/Gas 6. Tuck the chicken pieces, garlic, thyme and lemons snugly in a roasting tin. Season generously with salt and pepper, then dot over the butter. Roast for 40 minutes until golden brown and cooked through. Roast for 40 minutes until golden brown and cooked through. Meanwhile, place the sweet potatoes in a roasting tin and stir in the olive oil, rosemary and some salt and pepper. Roast for 30 minutes until tender and golden. Meanwhile, place the sweet potatoes in a roasting tin and stir in the olive oil, rosemary and some salt and pepper. Roast for 30 minutes until tender and golden. Roughly mash the sweet potatoes in the tin then stir in the crème fraîche with a wooden spoon. Roughly mash the sweet potatoes in the tin then stir in the crème fraîche with a wooden spoon. Divide the chicken between plates, making sure everyone gets some garlic and preserved lemon. Serve the sweet potato mash on the side. Divide the chicken between plates, making sure everyone gets some garlic and preserved lemon. Serve the sweet potato mash on the side.