ademchaoua/GeneralTextCorpus huggingface dataset:
Creamy carrot and coriander soup recipe
 A quick and easy carrot and coriander soup with a lovely swirl of cream. Gluten-free, vegetarian and very tasty. 1 tbsp olive oil1 clove garlic½ onion finely, chopped100g/3½oz carrots, chopped25g/1oz fresh coriander, chopped200ml/7oz hot chicken stock (vegetarians may substitute vegetable stock)50ml/2fl oz double creamsalt and freshly ground black pepperfresh coriander leaf, to garnish 1 tbsp olive oil 1 clove garlic ½ onion finely, chopped 100g/3½oz carrots, chopped 25g/1oz fresh coriander, chopped 200ml/7oz hot chicken stock (vegetarians may substitute vegetable stock) 50ml/2fl oz double cream salt and freshly ground black pepper fresh coriander leaf, to garnish Method Heat the olive oil in a saucepan over a medium heat. Add the garlic and onions and fry for 2-3 minutes, until softened.Add the carrots and fresh coriander and cook for five minutes.Add the stock and simmer for five minutes.Add the cream, season to taste with salt and freshly ground black pepper and mix until smooth with a hand blender.To serve, pour into a warm bowl and garnish with the fresh coriander leaf. Heat the olive oil in a saucepan over a medium heat. Add the garlic and onions and fry for 2-3 minutes, until softened. Heat the olive oil in a saucepan over a medium heat. Add the garlic and onions and fry for 2-3 minutes, until softened. Add the carrots and fresh coriander and cook for five minutes. Add the carrots and fresh coriander and cook for five minutes. Add the stock and simmer for five minutes. Add the stock and simmer for five minutes. Add the cream, season to taste with salt and freshly ground black pepper and mix until smooth with a hand blender. Add the cream, season to taste with salt and freshly ground black pepper and mix until smooth with a hand blender. To serve, pour into a warm bowl and garnish with the fresh coriander leaf. To serve, pour into a warm bowl and garnish with the fresh coriander leaf.
Griddled sweet potato with coriander and chilli butter recipe
 50g/2oz unsalted butter, softened25g/1oz fresh coriander, finely chopped1 red chilli, finely chopped 50g/2oz unsalted butter, softened 25g/1oz fresh coriander, finely chopped 1 red chilli, finely chopped 2 tbsp olive oil½ sweet potato, cut in½cm/¼in slices, skin left onsalt and freshly ground black pepper 2 tbsp olive oil ½ sweet potato, cut in½cm/¼in slices, skin left on salt and freshly ground black pepper Method To make the coriander and chilli butter, place the butter, coriander and chilli into a bowl, season well with salt and freshly ground black pepper and mash together with a fork to mix.For the sweet potato, place the sweet potato into a bowl with the oil and season well with salt and freshly ground black pepper. Toss to mix thoroughly.Heat a griddle pan until smoking. Add the sweet potato and chargrill for two minutes on each side, or until cooked through. To serve, stack the potato slices in a pile in the centre of a warm plate and spoon over a large knob of the coriander and chilli butter. To make the coriander and chilli butter, place the butter, coriander and chilli into a bowl, season well with salt and freshly ground black pepper and mash together with a fork to mix. To make the coriander and chilli butter, place the butter, coriander and chilli into a bowl, season well with salt and freshly ground black pepper and mash together with a fork to mix. For the sweet potato, place the sweet potato into a bowl with the oil and season well with salt and freshly ground black pepper. Toss to mix thoroughly. For the sweet potato, place the sweet potato into a bowl with the oil and season well with salt and freshly ground black pepper. Toss to mix thoroughly. Heat a griddle pan until smoking. Add the sweet potato and chargrill for two minutes on each side, or until cooked through. Heat a griddle pan until smoking. Add the sweet potato and chargrill for two minutes on each side, or until cooked through. To serve, stack the potato slices in a pile in the centre of a warm plate and spoon over a large knob of the coriander and chilli butter. To serve, stack the potato slices in a pile in the centre of a warm plate and spoon over a large knob of the coriander and chilli butter.
Stir-fried vegetables with seared tuna and a soy and sesame dressing recipe
 Juicy tuna served up fast and fresh, with a feast of stir-fried veg in a sweet and sour sauce. 2 tbsp vegetable oil1 red pepper, cut into thin strips2 large carrots, cut into thin strips100g/3½oz mangetout, cut into thin strips100g/3½oz baby sweetcorn, cut in half2cm/1in piece of ginger, cut into thin strips2 garlic cloves, thinly sliced1 bunch spring onions, thinly sliced 2 tbsp vegetable oil 1 red pepper, cut into thin strips 2 large carrots, cut into thin strips 100g/3½oz mangetout, cut into thin strips 100g/3½oz baby sweetcorn, cut in half 2cm/1in piece of ginger, cut into thin strips 2 garlic cloves, thinly sliced 1 bunch spring onions, thinly sliced 4 tuna steaks2 tbsp vegetable oilsalt and freshly ground black pepper2 limes, juice only1 tbsp fish sauce1 tsp toasted sesame oil1 tbsp soy sauce1 tbsp palm sugar4 tbsp coriander cress, to garnish 4 tuna steaks 2 tbsp vegetable oil salt and freshly ground black pepper 2 limes, juice only 1 tbsp fish sauce 1 tsp toasted sesame oil 1 tbsp soy sauce 1 tbsp palm sugar 4 tbsp coriander cress, to garnish Method Heat a large wok and add the oil. Once hot, add the vegetables a handful at a time and keep them moving in pan. Cook for 4-6 minutes.Meanwhile, for the tuna steaks, heat a large griddle pan. Rub a little oil over the tuna steaks and season with salt and pepper. Cook each side for no more than two minutes (depending on how rare you like your tuna).For the dressing, place all the remaining ingredients, except the mint and coriander cress, into a small bowl and mix.To serve, place the stir-fried vegetables in the centre of serving bowls and place the tuna on top. Spoon the sauce over the tuna and garnish with coriander cress. Heat a large wok and add the oil. Once hot, add the vegetables a handful at a time and keep them moving in pan. Cook for 4-6 minutes. Heat a large wok and add the oil. Once hot, add the vegetables a handful at a time and keep them moving in pan. Cook for 4-6 minutes. Meanwhile, for the tuna steaks, heat a large griddle pan. Rub a little oil over the tuna steaks and season with salt and pepper. Cook each side for no more than two minutes (depending on how rare you like your tuna). Meanwhile, for the tuna steaks, heat a large griddle pan. Rub a little oil over the tuna steaks and season with salt and pepper. Cook each side for no more than two minutes (depending on how rare you like your tuna). For the dressing, place all the remaining ingredients, except the mint and coriander cress, into a small bowl and mix. For the dressing, place all the remaining ingredients, except the mint and coriander cress, into a small bowl and mix. To serve, place the stir-fried vegetables in the centre of serving bowls and place the tuna on top. Spoon the sauce over the tuna and garnish with coriander cress. To serve, place the stir-fried vegetables in the centre of serving bowls and place the tuna on top. Spoon the sauce over the tuna and garnish with coriander cress.
Pear chutney recipe
 60ml/2¼fl oz olive oil1 tsp fresh rosemary, finely chopped200g/7¼oz sultanas100g/3½oz raisins100g/3½oz demerara sugar /or coconut sugar400ml/14¼oz cider vinegar100g/3½oz crystallised ginger, finely sliced800g/1lb 12¼oz pears coared and cut into wedges½ tsp sea salt½ tsp nutmeg, freshly grated2 tsp ground allspice1 good pinch of saffron 60ml/2¼fl oz olive oil 1 tsp fresh rosemary, finely chopped 200g/7¼oz sultanas 100g/3½oz raisins 100g/3½oz demerara sugar /or coconut sugar 400ml/14¼oz cider vinegar 100g/3½oz crystallised ginger, finely sliced 800g/1lb 12¼oz pears coared and cut into wedges ½ tsp sea salt ½ tsp nutmeg, freshly grated 2 tsp ground allspice 1 good pinch of saffron Method Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise. Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don't let the pears cook too much; they should keep their shape.Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge. Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise. Heat a large saucepan with the oil, add the rosemary, sultanas, raisins and sugar and fry them until the fruit begins to caramelise. Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don't let the pears cook too much; they should keep their shape. Pour in the vinegar and boil on a high heat for three minutes. Then add the rest of the ingredients, bring to the boil, then turn to a simmer and cook until most of the liquid has evaporated. Because of the fruit, this chutney has a tendency to stick to the bottom of the pan, so stir it well and keep an eye on it. Don't let the pears cook too much; they should keep their shape. Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge. Spoon it into clean hot jars, filling them as full as you can, and seal while hot. Store in the fridge.
Seven-cup pudding with butterscotch sauce recipe
 Non-Scots might eat this with some custard or cream, but I would inundate it with custard, cream - and (don't forget that sweet tooth of ours!) a scoop of best-quality ice-cream. 1 mug raisins1 mug sultanas1 mug self-raising flour1 mug shredded suet1 mug fresh breadcrumbs1 mug light muscovado sugar1 level tsp ground cinnamon1 heaped tsp ground mixed spice1 mug whole milk1 medium free-range egg, beatenbutter, for greasing 1 mug raisins 1 mug sultanas 1 mug self-raising flour 1 mug shredded suet 1 mug fresh breadcrumbs 1 mug light muscovado sugar 1 level tsp ground cinnamon 1 heaped tsp ground mixed spice 1 mug whole milk 1 medium free-range egg, beaten butter, for greasing 75g/2¾oz light muscovado sugar50g/2oz butter150ml/5fl oz double creamfew drops vanilla extractcrème fraîche, to serve 75g/2¾oz light muscovado sugar 50g/2oz butter 150ml/5fl oz double cream few drops vanilla extract crème fraîche, to serve Method For the pudding, place the first six mugfuls of ingredients into a bowl with the spices and mix well.Add the milk and beaten egg and mix well.Grease a 1 litre/1¾ pint pudding basin with butter, then pour the pudding mixture into the basin.Cover with baking paper or foil, then place into a steamer set over a pan of simmering water and cook for about 2½ hours, or until cooked through.For the butterscotch sauce, place all the sauce ingredients (not the crème fraîche) into a pan and heat gently until the sugar dissolves. Bring to the boil and boil for three minutes, stirring frequently, until thickened and smooth.To serve, turn the pudding out onto a serving plate and serve with the butterscotch sauce and crème fraîche. For the pudding, place the first six mugfuls of ingredients into a bowl with the spices and mix well. For the pudding, place the first six mugfuls of ingredients into a bowl with the spices and mix well. Add the milk and beaten egg and mix well. Add the milk and beaten egg and mix well. Grease a 1 litre/1¾ pint pudding basin with butter, then pour the pudding mixture into the basin. Grease a 1 litre/1¾ pint pudding basin with butter, then pour the pudding mixture into the basin. Cover with baking paper or foil, then place into a steamer set over a pan of simmering water and cook for about 2½ hours, or until cooked through. Cover with baking paper or foil, then place into a steamer set over a pan of simmering water and cook for about 2½ hours, or until cooked through. For the butterscotch sauce, place all the sauce ingredients (not the crème fraîche) into a pan and heat gently until the sugar dissolves. Bring to the boil and boil for three minutes, stirring frequently, until thickened and smooth. For the butterscotch sauce, place all the sauce ingredients (not the crème fraîche) into a pan and heat gently until the sugar dissolves. Bring to the boil and boil for three minutes, stirring frequently, until thickened and smooth. To serve, turn the pudding out onto a serving plate and serve with the butterscotch sauce and crème fraîche. To serve, turn the pudding out onto a serving plate and serve with the butterscotch sauce and crème fraîche.
Fresh lime curd recipe
 112g/3¾oz plus 1 tsp golden caster sugar25g/1oz plus 1 tsp cold unsalted butter, cut into pieces2 large eggs, lightly beatenjuice of 2 limesfreshly grated lime zest of 1 lime 112g/3¾oz plus 1 tsp golden caster sugar 25g/1oz plus 1 tsp cold unsalted butter, cut into pieces 2 large eggs, lightly beaten juice of 2 limes freshly grated lime zest of 1 lime Method In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes. Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool. Lime curd can be made up to a week in advance, its surface covered with cling film. In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes. In a heavy saucepan cook the sugar, butter, eggs and lime juice over a moderately low heat. Whisk frequently, until it is thick enough to hold marks of whisk, about 12-15 minutes. Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool. Lime curd can be made up to a week in advance, its surface covered with cling film. Immediately pour the curd through a sieve into a bowl. Stir in the zest of one lime and cool. Lime curd can be made up to a week in advance, its surface covered with cling film.
Beef rendang recipe
 Melt in the mouth beef makes this coconutty rendang curry a dream to eat. 5 shallots, chopped knob fresh root ginger or galangal, peeled and chopped 2 lemongrass stalks, chopped6 garlic cloves, chopped 10 dried chillies, rehydrated in warm water 5 shallots, chopped knob fresh root ginger or galangal, peeled and chopped 2 lemongrass stalks, chopped 6 garlic cloves, chopped 10 dried chillies, rehydrated in warm water 4 tbsp vegetable oil 1 cinnamon stick2 star anise 4 cardamom pods, smashed3 cloves2 lemongrass stalks, smashed 1kg/2lb 4oz beef shin, diced400ml tin coconut milk200g/7oz plain yoghurt1 tbsp tamarind paste 6 kaffir lime leaves, shredded50g/1¾oz palm sugar 50g/1¾oz coconut flakes, toasted 4 tbsp vegetable oil 1 cinnamon stick 2 star anise 4 cardamom pods, smashed 3 cloves 2 lemongrass stalks, smashed 1kg/2lb 4oz beef shin, diced 400ml tin coconut milk 200g/7oz plain yoghurt 1 tbsp tamarind paste 6 kaffir lime leaves, shredded 50g/1¾oz palm sugar 50g/1¾oz coconut flakes, toasted ½ cucumber, chopped1 red chilli, chopped ½ cucumber, chopped 1 red chilli, chopped Method To make the paste, blend all the ingredients together in a food processor until smooth. To make the rendang, add the oil to a frying pan and fry the paste for a minute. Add the cinnamon stick, star anise, cardamom, cloves and lemongrass. Cook for another minute and add the beef followed by the coconut milk, yoghurt, tamarind, lime leaves and 200ml6½fl oz water. Stir and add the palm sugar and toasted coconut. Simmer over a low heat for 2 hours or until the meat is very tender. Garnish with chopped cucumber and chilli and serve. To make the paste, blend all the ingredients together in a food processor until smooth. To make the paste, blend all the ingredients together in a food processor until smooth. To make the rendang, add the oil to a frying pan and fry the paste for a minute. Add the cinnamon stick, star anise, cardamom, cloves and lemongrass. Cook for another minute and add the beef followed by the coconut milk, yoghurt, tamarind, lime leaves and 200ml6½fl oz water. Stir and add the palm sugar and toasted coconut. Simmer over a low heat for 2 hours or until the meat is very tender. Garnish with chopped cucumber and chilli and serve. To make the rendang, add the oil to a frying pan and fry the paste for a minute. Add the cinnamon stick, star anise, cardamom, cloves and lemongrass. Cook for another minute and add the beef followed by the coconut milk, yoghurt, tamarind, lime leaves and 200ml6½fl oz water. Stir and add the palm sugar and toasted coconut. Simmer over a low heat for 2 hours or until the meat is very tender. Garnish with chopped cucumber and chilli and serve.
Highland beef salad recipe
 A hearty salad brimming with South-East Asian flavours. Great as a lighter barbecue dish or a quick supper. Each serving provides 338kcal, 37g protein, 11g carbohydrate (of which 12g sugars), 16g fat (of which 4g saturates), 1g fibre and 2g salt. 1 x 300g/10½oz sirloin or fillet steak salt and freshly ground black pepper25ml/1fl oz rapeseed oil1 red chilli, finely chopped1 tbsp palm sugar2 garlic cloves, sliced2 tbsp fresh coriander, plus extra for the salad2 tbsp fresh mint1 tsp fish sauce1 tbsp soy sauce1 lime, juice and zest1 round lettuce50g/1¾oz sugar-snap peas, halved6 radishes, sliced 1 x 300g/10½oz sirloin or fillet steak salt and freshly ground black pepper 25ml/1fl oz rapeseed oil 1 red chilli, finely chopped 1 tbsp palm sugar 2 garlic cloves, sliced 2 tbsp fresh coriander, plus extra for the salad 2 tbsp fresh mint 1 tsp fish sauce 1 tbsp soy sauce 1 lime, juice and zest 1 round lettuce 50g/1¾oz sugar-snap peas, halved 6 radishes, sliced Method Preheat a barbecue or griddle pan to hot.Season the steak with lots of black pepper, drizzle with oil and place onto a hot barbecue or griddle pan for five minutes, turning half-way through.To make the dressing, put the chilli, palm sugar, garlic and a teaspoon of salt into a pestle and mortar. Grind for 1-2 minutes, then add the coriander and mint and grind for another minute. Mix in the fish sauce, soy sauce, lime juice and zest.Cut the lettuce into six wedges and place in a bowl. Top with the sugar-snap peas, radishes and a few coriander leaves. Pour the dressing over the salad and toss to coat. Slice the beef and lay it on top of the salad. Preheat a barbecue or griddle pan to hot. Preheat a barbecue or griddle pan to hot. Season the steak with lots of black pepper, drizzle with oil and place onto a hot barbecue or griddle pan for five minutes, turning half-way through. Season the steak with lots of black pepper, drizzle with oil and place onto a hot barbecue or griddle pan for five minutes, turning half-way through. To make the dressing, put the chilli, palm sugar, garlic and a teaspoon of salt into a pestle and mortar. Grind for 1-2 minutes, then add the coriander and mint and grind for another minute. Mix in the fish sauce, soy sauce, lime juice and zest. To make the dressing, put the chilli, palm sugar, garlic and a teaspoon of salt into a pestle and mortar. Grind for 1-2 minutes, then add the coriander and mint and grind for another minute. Mix in the fish sauce, soy sauce, lime juice and zest. Cut the lettuce into six wedges and place in a bowl. Top with the sugar-snap peas, radishes and a few coriander leaves. Pour the dressing over the salad and toss to coat. Slice the beef and lay it on top of the salad. Cut the lettuce into six wedges and place in a bowl. Top with the sugar-snap peas, radishes and a few coriander leaves. Pour the dressing over the salad and toss to coat. Slice the beef and lay it on top of the salad.
Vegetable noodle stir-fry recipe
 A quick veggie noodle dish that's great for using up whatever vegetables you have available. Swap the asparagus for broccoli when it's out of season. 100ml/3½fl oz light soy sauce100ml/5fl oz vegetable stock2 limes, juice only 1 garlic clove, crushed2.5cm/1in piece ginger, peeled, cut into matchsticks1 tbsp cornflour, mixed with a little water to create a paste1 tbsp vegetable oil 1 red onion, finely sliced200g/7oz shiitake mushrooms, finely sliced 1 red pepper, finely chopped1 small red chilli, chopped1 tbsp chopped fresh coriander4 asparagus spears, sliced, blanched in boiling water400g/14oz egg noodles, cooked according to packet instructions1 tsp chopped fresh coriander, to garnish 100ml/3½fl oz light soy sauce 100ml/5fl oz vegetable stock 2 limes, juice only 1 garlic clove, crushed 2.5cm/1in piece ginger, peeled, cut into matchsticks 1 tbsp cornflour, mixed with a little water to create a paste 1 tbsp vegetable oil 1 red onion, finely sliced 200g/7oz shiitake mushrooms, finely sliced 1 red pepper, finely chopped 1 small red chilli, chopped 1 tbsp chopped fresh coriander 4 asparagus spears, sliced, blanched in boiling water 400g/14oz egg noodles, cooked according to packet instructions 1 tsp chopped fresh coriander, to garnish Method Place the soy sauce, vegetable stock, lime juice, garlic and ginger into a pan over a medium heat. Bring the mixture to the boil and cook for five minutes, then add the cornflour paste and stir well to thicken the sauce. Meanwhile, heat the vegetable oil in a large pan over a high heat. Add the red onion, shiitake mushrooms, red pepper, chilli, coriander and asparagus and stir-fry for 5-6 minutes, until just softened.Add the noodles and mix together well.To serve, place equal portions of the noodle and vegetable mixture into each of four bowls, pour over the sauce and top with fresh coriander. Place the soy sauce, vegetable stock, lime juice, garlic and ginger into a pan over a medium heat. Place the soy sauce, vegetable stock, lime juice, garlic and ginger into a pan over a medium heat. Bring the mixture to the boil and cook for five minutes, then add the cornflour paste and stir well to thicken the sauce. Bring the mixture to the boil and cook for five minutes, then add the cornflour paste and stir well to thicken the sauce. Meanwhile, heat the vegetable oil in a large pan over a high heat. Add the red onion, shiitake mushrooms, red pepper, chilli, coriander and asparagus and stir-fry for 5-6 minutes, until just softened. Meanwhile, heat the vegetable oil in a large pan over a high heat. Add the red onion, shiitake mushrooms, red pepper, chilli, coriander and asparagus and stir-fry for 5-6 minutes, until just softened. Add the noodles and mix together well. Add the noodles and mix together well. To serve, place equal portions of the noodle and vegetable mixture into each of four bowls, pour over the sauce and top with fresh coriander. To serve, place equal portions of the noodle and vegetable mixture into each of four bowls, pour over the sauce and top with fresh coriander.