ademchaoua/GeneralTextCorpus huggingface dataset:
Marmalade mug cake recipe
 Make your marmalade go further than breakfast toast in this deliciously orangey 5-minute mug cake recipe. Serve with custard for the full monty. 100g/3½oz butter, plus extra for greasing100g/3½oz caster sugar100g/3½oz self-raising flour2 free-range eggs2 tbsp milk4 tbsp marmalade 100g/3½oz butter, plus extra for greasing 100g/3½oz caster sugar 100g/3½oz self-raising flour 2 free-range eggs 2 tbsp milk 4 tbsp marmalade Method For the marmalade, grease a 12cm/5in diameter ovenproof glass bowl with butter.Combine the butter and sugar in a blender or food processor until pale and creamy.Add the flour and eggs, milk and two tablespoons of the marmalade and blend again until combined.Spoon the remaining two tablespoons of marmalade into the base of the greased bowl. Add the batter.Cover with cling film and cook on full power in the microwave for 4-5 minutes until the cake is set and a skewer comes out clean.To serve, turn the sponge out onto a plate and serve with custard. For the marmalade, grease a 12cm/5in diameter ovenproof glass bowl with butter. For the marmalade, grease a 12cm/5in diameter ovenproof glass bowl with butter. Combine the butter and sugar in a blender or food processor until pale and creamy. Combine the butter and sugar in a blender or food processor until pale and creamy. Add the flour and eggs, milk and two tablespoons of the marmalade and blend again until combined. Add the flour and eggs, milk and two tablespoons of the marmalade and blend again until combined. Spoon the remaining two tablespoons of marmalade into the base of the greased bowl. Add the batter. Spoon the remaining two tablespoons of marmalade into the base of the greased bowl. Add the batter. Cover with cling film and cook on full power in the microwave for 4-5 minutes until the cake is set and a skewer comes out clean. Cover with cling film and cook on full power in the microwave for 4-5 minutes until the cake is set and a skewer comes out clean. To serve, turn the sponge out onto a plate and serve with custard. To serve, turn the sponge out onto a plate and serve with custard.
Middle Eastern-style beans recipe
 Transform beans into a Middle Eastern feast with spices and greens. Perfect for lunch. 4–6 tbsp olive oil2 slices day-old sourdough, crust removed and broken into pieces1 tsp ras el hanout ½ tsp dried chilli flakes 3 onions, thinly sliced3 garlic cloves, chopped500g/1lb 2oz spinach 2 plum tomatoes, skinned, seeds removed and julienned200g/7oz kidney beans from a tin, drained and rinsed200g/7oz cannellini beans from a tin, drained and rinsed1 lemon, zest and juice2 tbsp bulgur wheat, toasted, to garnish 4–6 tbsp olive oil 2 slices day-old sourdough, crust removed and broken into pieces 1 tsp ras el hanout ½ tsp dried chilli flakes 3 onions, thinly sliced 3 garlic cloves, chopped 500g/1lb 2oz spinach 2 plum tomatoes, skinned, seeds removed and julienned 200g/7oz kidney beans from a tin, drained and rinsed 200g/7oz cannellini beans from a tin, drained and rinsed 1 lemon, zest and juice 2 tbsp bulgur wheat, toasted, to garnish Method Heat 1–2 tablespoons of oil in a large frying pan and fry the sourdough until crisp. Toss in the ras el hanout and half the chilli flakes. In a separate lidded frying pan, heat 1–2 tablespoons of oil and cook the onions, garlic and remaining chilli flakes for around 20 minutes or until caramelised and golden. Add the spinach and tomatoes, place a lid on and cook for 2 minutes. Stir in the beans and drizzle over the remaining olive oil and lemon juice. Garnish with the bulgur wheat, toasted sourdough and lemon zest and serve. Heat 1–2 tablespoons of oil in a large frying pan and fry the sourdough until crisp. Toss in the ras el hanout and half the chilli flakes. Heat 1–2 tablespoons of oil in a large frying pan and fry the sourdough until crisp. Toss in the ras el hanout and half the chilli flakes. In a separate lidded frying pan, heat 1–2 tablespoons of oil and cook the onions, garlic and remaining chilli flakes for around 20 minutes or until caramelised and golden. Add the spinach and tomatoes, place a lid on and cook for 2 minutes. Stir in the beans and drizzle over the remaining olive oil and lemon juice. In a separate lidded frying pan, heat 1–2 tablespoons of oil and cook the onions, garlic and remaining chilli flakes for around 20 minutes or until caramelised and golden. Add the spinach and tomatoes, place a lid on and cook for 2 minutes. Stir in the beans and drizzle over the remaining olive oil and lemon juice. Garnish with the bulgur wheat, toasted sourdough and lemon zest and serve. Garnish with the bulgur wheat, toasted sourdough and lemon zest and serve.
Onion rings recipe
 600ml/1 pint vegetable oil½ onion, thickly sliced and separated into rings150ml/¼ pint whole milk100g/3½oz plain flour, seasonedSalt and freshly ground black pepper 600ml/1 pint vegetable oil ½ onion, thickly sliced and separated into rings 150ml/¼ pint whole milk 100g/3½oz plain flour, seasoned Salt and freshly ground black pepper Method Heat the vegetable oil in a wok to 180C/350F or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.)Soak the onion rings in the milk for one minute, then dip the onion rings into the seasoned flour and coat well. Dip the onion rings in the milk again and then again in the flour. Carefully drop the onion rings into the hot oil and cook for two minutes or until golden brown on all sides. Remove using a slotted spoon, drain on kitchen paper and serve immediately, sprinkled with salt and freshly ground black pepper. Heat the vegetable oil in a wok to 180C/350F or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Heat the vegetable oil in a wok to 180C/350F or until a breadcrumb sizzles and turns brown in it. (CAUTION: hot oil can be dangerous, do not leave unattended.) Soak the onion rings in the milk for one minute, then dip the onion rings into the seasoned flour and coat well. Soak the onion rings in the milk for one minute, then dip the onion rings into the seasoned flour and coat well. Dip the onion rings in the milk again and then again in the flour. Dip the onion rings in the milk again and then again in the flour. Carefully drop the onion rings into the hot oil and cook for two minutes or until golden brown on all sides. Carefully drop the onion rings into the hot oil and cook for two minutes or until golden brown on all sides. Remove using a slotted spoon, drain on kitchen paper and serve immediately, sprinkled with salt and freshly ground black pepper. Remove using a slotted spoon, drain on kitchen paper and serve immediately, sprinkled with salt and freshly ground black pepper.
Honey-roasted chilli pork with sweet potato mash recipe
 ½ sweet potato, peeled and cut into cubessalt and freshly ground black pepper 30g/1oz butter ½ sweet potato, peeled and cut into cubes salt and freshly ground black pepper 30g/1oz butter 1 x 100g/3½oz piece pork filletsalt and freshly ground black pepper 2 tsp olive oil1 garlic clove, chopped1 tbsp soy sauce1 tbsp clear honeypinch chilli powdersmall handful fresh chives, chopped, to garnish 1 x 100g/3½oz piece pork fillet salt and freshly ground black pepper 2 tsp olive oil 1 garlic clove, chopped 1 tbsp soy sauce 1 tbsp clear honey pinch chilli powder small handful fresh chives, chopped, to garnish Method For the sweet potato mash, boil the sweet potato in a saucepan of salted water for 6-8 minutes until tender. Drain, return to the pan and season with salt and freshly ground black pepper. Add the butter and mash with a potato masher or push through a potato ricer until smooth. Cover and set aside to keep warm.For the pork, season the pork with salt and freshly ground black pepper.Heat the oil in a frying pan and fry the pork for 4-5 minutes. Add the garlic and cook for a further minute.Add the soy sauce, honey and chilli and cook for a further 3-4 minutes, or until the pork is completely cooked through and the sauce has reduced slightly.To serve, slice the pork into three pieces and place onto a plate with the sweet potato mash. Pour over the pan juices and garnish with chives. For the sweet potato mash, boil the sweet potato in a saucepan of salted water for 6-8 minutes until tender. Drain, return to the pan and season with salt and freshly ground black pepper. Add the butter and mash with a potato masher or push through a potato ricer until smooth. Cover and set aside to keep warm. For the sweet potato mash, boil the sweet potato in a saucepan of salted water for 6-8 minutes until tender. Drain, return to the pan and season with salt and freshly ground black pepper. Add the butter and mash with a potato masher or push through a potato ricer until smooth. Cover and set aside to keep warm. For the pork, season the pork with salt and freshly ground black pepper. For the pork, season the pork with salt and freshly ground black pepper. Heat the oil in a frying pan and fry the pork for 4-5 minutes. Add the garlic and cook for a further minute. Heat the oil in a frying pan and fry the pork for 4-5 minutes. Add the garlic and cook for a further minute. Add the soy sauce, honey and chilli and cook for a further 3-4 minutes, or until the pork is completely cooked through and the sauce has reduced slightly. Add the soy sauce, honey and chilli and cook for a further 3-4 minutes, or until the pork is completely cooked through and the sauce has reduced slightly. To serve, slice the pork into three pieces and place onto a plate with the sweet potato mash. Pour over the pan juices and garnish with chives. To serve, slice the pork into three pieces and place onto a plate with the sweet potato mash. Pour over the pan juices and garnish with chives.
Chargrilled chicken with thyme recipe
 3 tbsp thyme, choppedolive oil6 boned chicken breasts or thighs salt and crushed black pepper2-3 cloves of garlic, peeled and choppedsmall bunch parsley, chopped 60g/2oz butter, softened1 lemon 3 tbsp thyme, chopped olive oil 6 boned chicken breasts or thighs salt and crushed black pepper 2-3 cloves of garlic, peeled and chopped small bunch parsley, chopped 60g/2oz butter, softened 1 lemon Method Heat a griddle pan on a high heat. Combine the thyme with a little olive oil and rub onto the chicken. Season and griddle for 8-10 minutes until properly cooked through. Meanwhile mix the garlic, parsley and butter together. When the chicken is cooked, add the flavoured butter and reduce the heat.Cut the lemon in half and squeeze the juice over the chicken.Serve the chicken pieces with the pan juices spooned over the top. Heat a griddle pan on a high heat. Combine the thyme with a little olive oil and rub onto the chicken. Heat a griddle pan on a high heat. Combine the thyme with a little olive oil and rub onto the chicken. Season and griddle for 8-10 minutes until properly cooked through. Season and griddle for 8-10 minutes until properly cooked through. Meanwhile mix the garlic, parsley and butter together. Meanwhile mix the garlic, parsley and butter together. When the chicken is cooked, add the flavoured butter and reduce the heat. When the chicken is cooked, add the flavoured butter and reduce the heat. Cut the lemon in half and squeeze the juice over the chicken. Cut the lemon in half and squeeze the juice over the chicken. Serve the chicken pieces with the pan juices spooned over the top. Serve the chicken pieces with the pan juices spooned over the top.
Ginger baked feta with kale and spinach salad recipe
 Baked feta makes a delicious lunch that is really quick and full of flavour. 200g/7oz barrel-aged feta 2 tbsp olive oil2cm/1in piece fresh ginger, peeled and grated1 tbsp dried oregano 2 tsp freshly ground black pepper 200g/7oz barrel-aged feta 2 tbsp olive oil 2cm/1in piece fresh ginger, peeled and grated 1 tbsp dried oregano 2 tsp freshly ground black pepper 30g/1oz kale, stalks removed and chopped 30g/1oz baby spinach, chopped4 spring onions, trimmed and choppedbunch basil, shredded4 tomatoes, seeds removed and chopped150g/5½oz couscous, cooked 2 tbsp olive oil2 lemons, juice only salt and freshly ground black pepper 30g/1oz kale, stalks removed and chopped 30g/1oz baby spinach, chopped 4 spring onions, trimmed and chopped bunch basil, shredded 4 tomatoes, seeds removed and chopped 150g/5½oz couscous, cooked 2 tbsp olive oil 2 lemons, juice only salt and freshly ground black pepper Method To make the feta, preheat the oven to 180C/160C Fan/Gas 4. Coat the cheese in the oil and mix the ginger, oregano and pepper together in a bowl. Coat the cheese in the pepper mixture. Line a baking tray with baking paper, place the feta on the tray and bake for 10–15 minutes. To make the tabbouleh, mix all the ingredients together in a bowl. Season with salt and pepper. Serve the baked feta with the salad. To make the feta, preheat the oven to 180C/160C Fan/Gas 4. Coat the cheese in the oil and mix the ginger, oregano and pepper together in a bowl. Coat the cheese in the pepper mixture. Line a baking tray with baking paper, place the feta on the tray and bake for 10–15 minutes. To make the feta, preheat the oven to 180C/160C Fan/Gas 4. Coat the cheese in the oil and mix the ginger, oregano and pepper together in a bowl. Coat the cheese in the pepper mixture. Line a baking tray with baking paper, place the feta on the tray and bake for 10–15 minutes. To make the tabbouleh, mix all the ingredients together in a bowl. Season with salt and pepper. Serve the baked feta with the salad. To make the tabbouleh, mix all the ingredients together in a bowl. Season with salt and pepper. Serve the baked feta with the salad.
Greek lamb with potatoes recipe
 4 lamb steaks or 8 chump chops, about 750g/1lb 10oz total weight 2 tsp dried oregano 1 kg/2lb 4oz floury potatoes, such as king edwards, sliced 2 onions, sliced 4 fat cloves garlic salt and freshly ground black pepper 4 lamb steaks or 8 chump chops, about 750g/1lb 10oz total weight 2 tsp dried oregano 1 kg/2lb 4oz floury potatoes, such as king edwards, sliced 2 onions, sliced 4 fat cloves garlic salt and freshly ground black pepper Method Preheat the oven to 190C/375F/Gas 5. Wipe the steaks or chops and sprinkle with salt, freshly ground black pepper and half the oregano. Tip the potatoes and onions into a roasting tin and drizzle over 3 tbsp of olive oil, the rest of the oregano, salt and pepper. Mix everything until the potatoes and onions are well coated with oil. Tuck the unpeeled garlic cloves among the potatoes. Roast the potatoes for 20 minutes until they are just starting to soften, then put the chops on top, pour in 300ml/½ pint lamb or chicken stock or water and return to the oven for 30-35 minutes, until the lamb is tender and the potatoes tinged brown. When servinng make sure everyone gets a garlic clove to squeeze out and mix with the other ingredients. Preheat the oven to 190C/375F/Gas 5. Wipe the steaks or chops and sprinkle with salt, freshly ground black pepper and half the oregano. Preheat the oven to 190C/375F/Gas 5. Wipe the steaks or chops and sprinkle with salt, freshly ground black pepper and half the oregano. Tip the potatoes and onions into a roasting tin and drizzle over 3 tbsp of olive oil, the rest of the oregano, salt and pepper. Mix everything until the potatoes and onions are well coated with oil. Tuck the unpeeled garlic cloves among the potatoes. Tip the potatoes and onions into a roasting tin and drizzle over 3 tbsp of olive oil, the rest of the oregano, salt and pepper. Mix everything until the potatoes and onions are well coated with oil. Tuck the unpeeled garlic cloves among the potatoes. Roast the potatoes for 20 minutes until they are just starting to soften, then put the chops on top, pour in 300ml/½ pint lamb or chicken stock or water and return to the oven for 30-35 minutes, until the lamb is tender and the potatoes tinged brown. When servinng make sure everyone gets a garlic clove to squeeze out and mix with the other ingredients. Roast the potatoes for 20 minutes until they are just starting to soften, then put the chops on top, pour in 300ml/½ pint lamb or chicken stock or water and return to the oven for 30-35 minutes, until the lamb is tender and the potatoes tinged brown. When servinng make sure everyone gets a garlic clove to squeeze out and mix with the other ingredients.
Lamb chops with skordalia and Greek feta dressing recipe
 Skordalia is a creamy Greek dip made from puréed potatoes, garlic and extra virgin olive oil. Serve with grilled lamb chops and a zingy Mediterranean dressing to bring the sunshine in. 400g/14oz potatoes, peeled and roughly chopped 8 garlic cloves, peeled and left whole 300ml/10fl oz double cream 150ml/5fl oz extra virgin olive oil 1 lemon, juice only3 tbsp white wine vinegar 400g/14oz potatoes, peeled and roughly chopped 8 garlic cloves, peeled and left whole 300ml/10fl oz double cream 150ml/5fl oz extra virgin olive oil 1 lemon, juice only 3 tbsp white wine vinegar 2 tbsp olive oil6 lamb chops, trimmed rock salt and freshly ground black pepper 2 tbsp olive oil 6 lamb chops, trimmed rock salt and freshly ground black pepper 100g/3½oz feta, crumbled 1 preserved lemon, finely chopped1 tbsp finely chopped coriander1 tbsp finely chopped parsley 1 tbsp finely chopped mint1 tsp smoked paprika 1 red chilli, finely choppeddrizzle olive oil 100g/3½oz feta, crumbled 1 preserved lemon, finely chopped 1 tbsp finely chopped coriander 1 tbsp finely chopped parsley 1 tbsp finely chopped mint 1 tsp smoked paprika 1 red chilli, finely chopped drizzle olive oil Method Cook the potatoes with the garlic cloves in a large pan of salted boiling water for 15–20 minutes, or until tender. Drain the potatoes and push through a potato ricer. Heat the cream in another large pan, then add the potato and the olive oil and season with lemon juice and white wine vinegar. To make the lamb chops, heat the oil in a frying pan. Season the chops and cook for 3–4 minutes on each side for pink, juicy lamb; cook longer for well done. Mix together the dressing ingredients in a bowl and season with salt and pepper. To serve, spoon the skordalia potatoes onto serving plates, top with a lamb chop and spoon over the dressing. Cook the potatoes with the garlic cloves in a large pan of salted boiling water for 15–20 minutes, or until tender. Cook the potatoes with the garlic cloves in a large pan of salted boiling water for 15–20 minutes, or until tender. Drain the potatoes and push through a potato ricer. Heat the cream in another large pan, then add the potato and the olive oil and season with lemon juice and white wine vinegar. Drain the potatoes and push through a potato ricer. Heat the cream in another large pan, then add the potato and the olive oil and season with lemon juice and white wine vinegar. To make the lamb chops, heat the oil in a frying pan. Season the chops and cook for 3–4 minutes on each side for pink, juicy lamb; cook longer for well done. To make the lamb chops, heat the oil in a frying pan. Season the chops and cook for 3–4 minutes on each side for pink, juicy lamb; cook longer for well done. Mix together the dressing ingredients in a bowl and season with salt and pepper. Mix together the dressing ingredients in a bowl and season with salt and pepper. To serve, spoon the skordalia potatoes onto serving plates, top with a lamb chop and spoon over the dressing. To serve, spoon the skordalia potatoes onto serving plates, top with a lamb chop and spoon over the dressing.
Lamb kebab recipe
 These tasty lamb kebabs are made with lamb fillet strips for an authentic Greek-style kebab. 300g/10½oz lamb fillet, sliced into 1cm/½in strips½ onion, grated3 garlic clovessalt and freshly ground black pepper1 tsp ground cumin½ tsp cayenne pepper4 tbsp olive oil4 pitta breads½ lemon, juice only4 tbsp Greek yoghurt1 tsp chopped oregano3 spring onions, sliced 300g/10½oz lamb fillet, sliced into 1cm/½in strips ½ onion, grated 3 garlic cloves salt and freshly ground black pepper 1 tsp ground cumin ½ tsp cayenne pepper 4 tbsp olive oil 4 pitta breads ½ lemon, juice only 4 tbsp Greek yoghurt 1 tsp chopped oregano 3 spring onions, sliced Method Toss the lamb with the onion in a mixing bowl. Mash the garlic with a little salt. Add the mashed garlic, one teaspoon of black pepper, cumin, cayenne and olive oil to the sliced lamb and toss well. Cover and marinate in the refrigerator for at least 20 minutes, longer if time permits. Heat a heavy-based frying pan or griddle until very hot. Add the lamb to the frying pan or griddle, allowing two minutes each side. Alternately, chargrill or grill the lamb strips. Meanwhile, warm the pitta breads. Slice along the pitta breads to form four pockets. Fill the pitta pockets with the freshly cooked lamb, lemon juice, yoghurt, oregano and spring onions and serve at once. Toss the lamb with the onion in a mixing bowl. Toss the lamb with the onion in a mixing bowl. Mash the garlic with a little salt. Add the mashed garlic, one teaspoon of black pepper, cumin, cayenne and olive oil to the sliced lamb and toss well. Mash the garlic with a little salt. Add the mashed garlic, one teaspoon of black pepper, cumin, cayenne and olive oil to the sliced lamb and toss well. Cover and marinate in the refrigerator for at least 20 minutes, longer if time permits. Cover and marinate in the refrigerator for at least 20 minutes, longer if time permits. Heat a heavy-based frying pan or griddle until very hot. Heat a heavy-based frying pan or griddle until very hot. Add the lamb to the frying pan or griddle, allowing two minutes each side. Alternately, chargrill or grill the lamb strips. Add the lamb to the frying pan or griddle, allowing two minutes each side. Alternately, chargrill or grill the lamb strips. Meanwhile, warm the pitta breads. Slice along the pitta breads to form four pockets. Meanwhile, warm the pitta breads. Slice along the pitta breads to form four pockets. Fill the pitta pockets with the freshly cooked lamb, lemon juice, yoghurt, oregano and spring onions and serve at once. Fill the pitta pockets with the freshly cooked lamb, lemon juice, yoghurt, oregano and spring onions and serve at once.