ademchaoua/GeneralTextCorpus huggingface dataset:
Minted pea soup recipe
 2 tbsp olive oil½ onion, peeled, chopped500ml/18fl oz chicken or vegetable stock85g/3oz frozen peas3 tbsp double cream3 tbsp chopped fresh mintsalt and freshly ground black pepper1 tbsp chopped fresh parsley, to serve 2 tbsp olive oil ½ onion, peeled, chopped 500ml/18fl oz chicken or vegetable stock 85g/3oz frozen peas 3 tbsp double cream 3 tbsp chopped fresh mint salt and freshly ground black pepper 1 tbsp chopped fresh parsley, to serve Method Heat the oil in a saucepan over a medium heat and gently fry the onion for 2-3 minutes, or until softened. Pour in the stock and bring to the boil.Add the peas and cook for 2-3 minutes. Stir in the cream and two tablespoons of the mint, then blend until smooth using a hand-held blender. Season, to taste, with salt and freshly ground black pepper.Serve the soup in a bowl, garnished with the remaining chopped mint and the parsley. Heat the oil in a saucepan over a medium heat and gently fry the onion for 2-3 minutes, or until softened. Pour in the stock and bring to the boil. Heat the oil in a saucepan over a medium heat and gently fry the onion for 2-3 minutes, or until softened. Pour in the stock and bring to the boil. Add the peas and cook for 2-3 minutes. Stir in the cream and two tablespoons of the mint, then blend until smooth using a hand-held blender. Season, to taste, with salt and freshly ground black pepper. Add the peas and cook for 2-3 minutes. Stir in the cream and two tablespoons of the mint, then blend until smooth using a hand-held blender. Season, to taste, with salt and freshly ground black pepper. Serve the soup in a bowl, garnished with the remaining chopped mint and the parsley. Serve the soup in a bowl, garnished with the remaining chopped mint and the parsley.
Sweet potato wedges with coriander pesto recipe
 1 sweet potato, cut into wedges2 tbsp olive oilsalt and freshly ground black pepper 1 sweet potato, cut into wedges 2 tbsp olive oil salt and freshly ground black pepper 3 tbsp olive oilsalt and freshly ground black pepper1 garlic clove, chopped2 handfuls fresh coriander leaves 3 tbsp olive oil salt and freshly ground black pepper 1 garlic clove, chopped 2 handfuls fresh coriander leaves Method Preheat the oven to 180C/360F/Gas 4.Blanch the sweet potato wedges in boiling salted water for 4-5 minutes, then transfer to a baking sheet, drizzle over the oil and season well with salt and freshly ground black pepper. Transfer to the oven to roast for 6-8 minutes, or until tender.For the coriander pesto, place all of the coriander pesto ingredients into a food processor and pulse until smooth.Serve the sweet potato chips stacked on a plate with the coriander pesto drizzled around the outside. Preheat the oven to 180C/360F/Gas 4. Preheat the oven to 180C/360F/Gas 4. Blanch the sweet potato wedges in boiling salted water for 4-5 minutes, then transfer to a baking sheet, drizzle over the oil and season well with salt and freshly ground black pepper. Transfer to the oven to roast for 6-8 minutes, or until tender. Blanch the sweet potato wedges in boiling salted water for 4-5 minutes, then transfer to a baking sheet, drizzle over the oil and season well with salt and freshly ground black pepper. Transfer to the oven to roast for 6-8 minutes, or until tender. For the coriander pesto, place all of the coriander pesto ingredients into a food processor and pulse until smooth. For the coriander pesto, place all of the coriander pesto ingredients into a food processor and pulse until smooth. Serve the sweet potato chips stacked on a plate with the coriander pesto drizzled around the outside. Serve the sweet potato chips stacked on a plate with the coriander pesto drizzled around the outside.
Sweet potato, coconut and ginger soup recipe
 Warm up with a creamy bowl of sweet potato soup. Ginger gives it a nice kick keeping you toasty throughout the winter. 1 tbsp olive oil1 clove garlic½ onion, slicedpinch dried chilli flakespinch ground ginger200g/7oz sweet potato, peeled and cut into cubes100ml/3½oz hot chicken stock (vegetarians may substitute vegetable stock)100ml/3½oz coconut cream25g/1oz fresh coriander leaves, choppedsalt and freshly ground black pepper15g/½oz spinach leaves, to garnish 1 tbsp olive oil 1 clove garlic ½ onion, sliced pinch dried chilli flakes pinch ground ginger 200g/7oz sweet potato, peeled and cut into cubes 100ml/3½oz hot chicken stock (vegetarians may substitute vegetable stock) 100ml/3½oz coconut cream 25g/1oz fresh coriander leaves, chopped salt and freshly ground black pepper 15g/½oz spinach leaves, to garnish Method Heat the oil in a saucepan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden and softened.Add the chilli flakes and ground ginger and fry for one minute, then add the sweet potato and cook for 2-3 minutes. Add the stock and coconut milk. Bring to the boil then reduce the heat to simmer for 8-10 minutes, then add the coriander.Remove from the heat and allow to cool slightly, then pour into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper.To serve, pour the soup into a warm bowl and garnish with the spinach leaves. Heat the oil in a saucepan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden and softened. Heat the oil in a saucepan over a medium heat. Add the garlic and onion and fry for 3-4 minutes, until golden and softened. Add the chilli flakes and ground ginger and fry for one minute, then add the sweet potato and cook for 2-3 minutes. Add the chilli flakes and ground ginger and fry for one minute, then add the sweet potato and cook for 2-3 minutes. Add the stock and coconut milk. Bring to the boil then reduce the heat to simmer for 8-10 minutes, then add the coriander. Add the stock and coconut milk. Bring to the boil then reduce the heat to simmer for 8-10 minutes, then add the coriander. Remove from the heat and allow to cool slightly, then pour into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper. Remove from the heat and allow to cool slightly, then pour into a food processor and blend until smooth. Season, to taste, with salt and freshly ground black pepper. To serve, pour the soup into a warm bowl and garnish with the spinach leaves. To serve, pour the soup into a warm bowl and garnish with the spinach leaves.
Kids' courgette cake recipe
 Courgette in cake? Absolutely. It's deliciously green, healthy and very easy to bake with children. vegetable oil, for greasing 50g/2oz soft brown sugar 50g/2oz soft butter 1 egg60g/2oz courgette90g/3¼oz self-raising flour 1 tsp mixed spice half a lime, juice only vegetable oil, for greasing 50g/2oz soft brown sugar 50g/2oz soft butter 1 egg 60g/2oz courgette 90g/3¼oz self-raising flour 1 tsp mixed spice half a lime, juice only Method Before cooking, wash your hands and put on an apron. Weigh and measure all the ingredients. Ask a grown-up to preheat the oven to 220C/425F/Gas 7. Grease a small (500g) loaf tin with a little vegetable oil using a pastry brush.Place the sugar and butter into a mixing bowl. Using the back of a fork mash the ingredients together until completely combined.Break the egg into a cup and whisk with a fork. Add the egg to the sugar and butter and stir.Grate the courgette and add this to the mixture with the flour, mixed spice and lime juice and stir using a wooden spoon. Put the mixture into the prepared loaf tin. Ask a grown-up to put it in the oven for 20–25 minutes until golden-brown on the top. Serve in slices with some fresh fruit. Before cooking, wash your hands and put on an apron. Weigh and measure all the ingredients. Ask a grown-up to preheat the oven to 220C/425F/Gas 7. Grease a small (500g) loaf tin with a little vegetable oil using a pastry brush. Before cooking, wash your hands and put on an apron. Weigh and measure all the ingredients. Ask a grown-up to preheat the oven to 220C/425F/Gas 7. Grease a small (500g) loaf tin with a little vegetable oil using a pastry brush. Place the sugar and butter into a mixing bowl. Using the back of a fork mash the ingredients together until completely combined. Place the sugar and butter into a mixing bowl. Using the back of a fork mash the ingredients together until completely combined. Break the egg into a cup and whisk with a fork. Add the egg to the sugar and butter and stir. Break the egg into a cup and whisk with a fork. Add the egg to the sugar and butter and stir. Grate the courgette and add this to the mixture with the flour, mixed spice and lime juice and stir using a wooden spoon. Grate the courgette and add this to the mixture with the flour, mixed spice and lime juice and stir using a wooden spoon. Put the mixture into the prepared loaf tin. Ask a grown-up to put it in the oven for 20–25 minutes until golden-brown on the top. Serve in slices with some fresh fruit. Put the mixture into the prepared loaf tin. Ask a grown-up to put it in the oven for 20–25 minutes until golden-brown on the top. Serve in slices with some fresh fruit.
Porcini mushroom cream sauce recipe
 Ingredients 25g/1oz unsalted butter1 clove garlic, finely chopped½ shallot, finely chopped75g/3oz porcini mushrooms, rehydrated in warm water and roughly chopped50ml/2fl oz double cream 25g/1oz unsalted butter 1 clove garlic, finely chopped ½ shallot, finely chopped 75g/3oz porcini mushrooms, rehydrated in warm water and roughly chopped 50ml/2fl oz double cream Method Melt the butter in a small saucepan over a medium heat. Add the garlic and shallot and fry gently for two minutes, or until softened.Add the porcini mushrooms and double cream and simmer gently for five minutes.Serve warm with steak or other cooked meat. Melt the butter in a small saucepan over a medium heat. Add the garlic and shallot and fry gently for two minutes, or until softened. Melt the butter in a small saucepan over a medium heat. Add the garlic and shallot and fry gently for two minutes, or until softened. Add the porcini mushrooms and double cream and simmer gently for five minutes. Add the porcini mushrooms and double cream and simmer gently for five minutes. Serve warm with steak or other cooked meat. Serve warm with steak or other cooked meat. Related recipes
Sweet chilli pork stir fry with steamed rice recipe
 250ml/10fl oz vegetable oil, for deep frying1 tsp sesame oil25g/1oz cornflour1 free-range egg white, lightly whisked125g/4½oz pork tenderloin, cut into bite-sized slices1 tbsp olive oil½ red pepper, sliced2 spring onions, sliced½ tsp dried chilli flakes1 tbsp soy sauce1 tbsp honey55g/2oz basmati rice, cooked according to packet instructionsfresh dill, chopped to garnish 250ml/10fl oz vegetable oil, for deep frying 1 tsp sesame oil 25g/1oz cornflour 1 free-range egg white, lightly whisked 125g/4½oz pork tenderloin, cut into bite-sized slices 1 tbsp olive oil ½ red pepper, sliced 2 spring onions, sliced ½ tsp dried chilli flakes 1 tbsp soy sauce 1 tbsp honey 55g/2oz basmati rice, cooked according to packet instructions fresh dill, chopped to garnish Method Heat the vegetable 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).Make a batter by whisking the sesame oil, cornflour and egg white together. Dip the pork in the batter to coat, then place into the hot oil to deep fry for three minutes or until crisp and cooked through. Remove and drain on kitchen towels.Meanwhile, heat the olive oil in a wok. Add the pepper, onions and chilli flakes and stir-fry for three minutes. Then add the soy sauce, honey and pork, and cook for one minute to warm through.Serve with the cooked rice and garnish with dill. Heat the vegetable 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 vegetable 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). Make a batter by whisking the sesame oil, cornflour and egg white together. Dip the pork in the batter to coat, then place into the hot oil to deep fry for three minutes or until crisp and cooked through. Remove and drain on kitchen towels. Make a batter by whisking the sesame oil, cornflour and egg white together. Dip the pork in the batter to coat, then place into the hot oil to deep fry for three minutes or until crisp and cooked through. Remove and drain on kitchen towels. Meanwhile, heat the olive oil in a wok. Add the pepper, onions and chilli flakes and stir-fry for three minutes. Then add the soy sauce, honey and pork, and cook for one minute to warm through. Meanwhile, heat the olive oil in a wok. Add the pepper, onions and chilli flakes and stir-fry for three minutes. Then add the soy sauce, honey and pork, and cook for one minute to warm through. Serve with the cooked rice and garnish with dill. Serve with the cooked rice and garnish with dill.
Spicy sea bass stew recipe
 dash olive oil½ onion, finely slicedpinch dried chilli flakes1 clove garlic, chopped¼ red pepper, chopped4 cherry tomatoes, halved85g/3oz sugar snap peas1 lime, zest only1 tbsp soy sauce1 tsp sesame oil1 tbsp honey2 tbsp fresh chopped coriander100ml/3½fl oz double creamsalt and freshly ground black pepper1 sea bass fillet, cut into cubes150g/5½ oz basmati rice, cooked according to packet instructions (cooked weight)fresh coriander leaves, to serve dash olive oil ½ onion, finely sliced pinch dried chilli flakes 1 clove garlic, chopped ¼ red pepper, chopped 4 cherry tomatoes, halved 85g/3oz sugar snap peas 1 lime, zest only 1 tbsp soy sauce 1 tsp sesame oil 1 tbsp honey 2 tbsp fresh chopped coriander 100ml/3½fl oz double cream salt and freshly ground black pepper 1 sea bass fillet, cut into cubes 150g/5½ oz basmati rice, cooked according to packet instructions (cooked weight) fresh coriander leaves, to serve Method Heat the olive oil in a frying pan and fry the onion and chilli until softened, then add the garlic and fry for one minute. Stir in the red pepper, cherry tomatoes and sugar snaps and fry for 2-3 minutes.Add the lime zest, soy sauce, sesame oil, honey, coriander, and cream. Season with salt and freshly ground black pepper and bring to the boil, then reduce the heat and simmer for ten minutes. Add the sea bass pieces and cook for 2-3 minutes, or until the fish is just-cooked.Spoon the curry into serving bowls and garnish with the coriander leaves. Serve with basmati rice. Heat the olive oil in a frying pan and fry the onion and chilli until softened, then add the garlic and fry for one minute. Stir in the red pepper, cherry tomatoes and sugar snaps and fry for 2-3 minutes. Heat the olive oil in a frying pan and fry the onion and chilli until softened, then add the garlic and fry for one minute. Stir in the red pepper, cherry tomatoes and sugar snaps and fry for 2-3 minutes. Add the lime zest, soy sauce, sesame oil, honey, coriander, and cream. Season with salt and freshly ground black pepper and bring to the boil, then reduce the heat and simmer for ten minutes. Add the sea bass pieces and cook for 2-3 minutes, or until the fish is just-cooked. Add the lime zest, soy sauce, sesame oil, honey, coriander, and cream. Season with salt and freshly ground black pepper and bring to the boil, then reduce the heat and simmer for ten minutes. Add the sea bass pieces and cook for 2-3 minutes, or until the fish is just-cooked. Spoon the curry into serving bowls and garnish with the coriander leaves. Serve with basmati rice. Spoon the curry into serving bowls and garnish with the coriander leaves. Serve with basmati rice.
Creamy onion tart recipe
 375g/13oz pack ready rolled puff pastry1 free-range egg, beaten1 tbsp olive oil1 large onion, chopped1 tbsp soft brown sugarsplash balsamic vinegar75ml/3fl oz red winetsp fresh thyme leaves200g/7fl oz Greek yoghurt 375g/13oz pack ready rolled puff pastry 1 free-range egg, beaten 1 tbsp olive oil 1 large onion, chopped 1 tbsp soft brown sugar splash balsamic vinegar 75ml/3fl oz red wine tsp fresh thyme leaves 200g/7fl oz Greek yoghurt Method Preheat the oven to 220C/425F/Gas 7.Unroll the pastry and use an 20cm/8in bowl to cut out a large circle. Score a 2cm/¾in rim around the inside of the pastry circle with a knife, and then prick inside the inner circle all over with a fork.Place on a baking tray; brush the outside ring with the beaten egg and place into the oven for 15 minutes, or until puffed and golden.Meanwhile, heat the oil in small frying pan, add the onions and soften over a medium heat until beginning to go golden, then add the sugar, vinegar and wine and turn up the heat. Simmer for 2-3 minutes to reduce the liquid by half. Once the tart is baked, remove from the oven and place the Greek yoghurt in the centre of the round then spread the onions over. Top with the leaves from the sprig of thyme and return to the oven for five minutes. Serve warm. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Unroll the pastry and use an 20cm/8in bowl to cut out a large circle. Unroll the pastry and use an 20cm/8in bowl to cut out a large circle. Score a 2cm/¾in rim around the inside of the pastry circle with a knife, and then prick inside the inner circle all over with a fork. Score a 2cm/¾in rim around the inside of the pastry circle with a knife, and then prick inside the inner circle all over with a fork. Place on a baking tray; brush the outside ring with the beaten egg and place into the oven for 15 minutes, or until puffed and golden. Place on a baking tray; brush the outside ring with the beaten egg and place into the oven for 15 minutes, or until puffed and golden. Meanwhile, heat the oil in small frying pan, add the onions and soften over a medium heat until beginning to go golden, then add the sugar, vinegar and wine and turn up the heat. Simmer for 2-3 minutes to reduce the liquid by half. Meanwhile, heat the oil in small frying pan, add the onions and soften over a medium heat until beginning to go golden, then add the sugar, vinegar and wine and turn up the heat. Simmer for 2-3 minutes to reduce the liquid by half. Once the tart is baked, remove from the oven and place the Greek yoghurt in the centre of the round then spread the onions over. Top with the leaves from the sprig of thyme and return to the oven for five minutes. Once the tart is baked, remove from the oven and place the Greek yoghurt in the centre of the round then spread the onions over. Top with the leaves from the sprig of thyme and return to the oven for five minutes. Serve warm. Serve warm.
Quick chicken curry recipe
 It sounds too good to be true, but chicken curry can be this simple to make! And much better for you than takeaway. 1 tbsp olive oil1 onion, chopped200g/7oz boneless chicken thighs, diced2 tsp medium curry powderpinch of chilli powder1 tsp turmeric150g/7oz frozen peas, defrosted under the tap140g/14oz brown basmati rice, cooked according to packet instructionsmango chutney, to serve 1 tbsp olive oil 1 onion, chopped 200g/7oz boneless chicken thighs, diced 2 tsp medium curry powder pinch of chilli powder 1 tsp turmeric 150g/7oz frozen peas, defrosted under the tap 140g/14oz brown basmati rice, cooked according to packet instructions mango chutney, to serve Method Heat the oil in a pan and fry the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over.Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices.Stir in the peas and 70ml/2½fl oz water. Reduce the heat and simmer gently for 10-12 minutes, or until the chicken is cooked through.Remove from the heat and serve with brown basmati rice and any pickles or chutneys you have to hand. Heat the oil in a pan and fry the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over. Heat the oil in a pan and fry the onion for a few minutes, to soften. Add the chicken and fry until the chicken is browned all over. Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices. Add the curry powder, chilli powder and turmeric and stir to coat the chicken in the spices. Stir in the peas and 70ml/2½fl oz water. Reduce the heat and simmer gently for 10-12 minutes, or until the chicken is cooked through. Stir in the peas and 70ml/2½fl oz water. Reduce the heat and simmer gently for 10-12 minutes, or until the chicken is cooked through. Remove from the heat and serve with brown basmati rice and any pickles or chutneys you have to hand. Remove from the heat and serve with brown basmati rice and any pickles or chutneys you have to hand.
Pickled shallots recipe
 250g/9oz rock salt2 litre/3½ pint water1.35kg/3lb shallots, peeled and trimmed2 litre /3½ pint white wine vinegar1 tbsp each allspice berries, juniper berries, black peppercorns and mustard seeds2 bay leaves170g/6oz light muscovado sugarlarge sterilised jars with screw top lids - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes. 250g/9oz rock salt 2 litre/3½ pint water 1.35kg/3lb shallots, peeled and trimmed 2 litre /3½ pint white wine vinegar 1 tbsp each allspice berries, juniper berries, black peppercorns and mustard seeds 2 bay leaves 170g/6oz light muscovado sugar large sterilised jars with screw top lids - prepare jars by washing in hot soapy water and leaving to dry and warm in a cool oven - 130C/250F/Gas ½ for 10-15 minutes. Method Put the salt and water into a large saucepan, dissolve over a low heat and then leave the brine to cool.Put the prepared shallots into the brine, weight down with a plate and leave in a cool place for 24 hours.The next day put the vinegar and all the spices and sugar into a saucepan, bring to the boil and leave to infuse and cool.Drain the shallots and carefully pack into the jars. Pour over the infused vinegar and the spices. Cover the jars with a screw top lid and leave in a cool dark place for 3-4 weeks before eating. Put the salt and water into a large saucepan, dissolve over a low heat and then leave the brine to cool. Put the salt and water into a large saucepan, dissolve over a low heat and then leave the brine to cool. Put the prepared shallots into the brine, weight down with a plate and leave in a cool place for 24 hours. Put the prepared shallots into the brine, weight down with a plate and leave in a cool place for 24 hours. The next day put the vinegar and all the spices and sugar into a saucepan, bring to the boil and leave to infuse and cool. The next day put the vinegar and all the spices and sugar into a saucepan, bring to the boil and leave to infuse and cool. Drain the shallots and carefully pack into the jars. Pour over the infused vinegar and the spices. Cover the jars with a screw top lid and leave in a cool dark place for 3-4 weeks before eating. Drain the shallots and carefully pack into the jars. Pour over the infused vinegar and the spices. Cover the jars with a screw top lid and leave in a cool dark place for 3-4 weeks before eating.