ademchaoua/GeneralTextCorpus huggingface dataset:
Parmesan custards with anchovy toasts recipe
 Eggs and soldiers taken to the next level! 300ml/10fl oz single cream 300ml/10fl oz milk150g/5½oz Parmesan, grated4 free-range egg yolks pinch cayenne pepper 300ml/10fl oz single cream 300ml/10fl oz milk 150g/5½oz Parmesan, grated 4 free-range egg yolks pinch cayenne pepper 12 anchovy fillets 50g/1¾oz butter 4–8 thin sourdough bread slices, toasted 12 anchovy fillets 50g/1¾oz butter 4–8 thin sourdough bread slices, toasted Method Preheat the oven to 170C/150C Fan/Gas 3.Heat the cream, milk and most of the Parmesan in a large saucepan over a medium heat until the cheese melts. Pour in the yolks and beat together. Divide the mixture between 2–4 small ramekins. Place the ramekins in a deep-sided roasting tin and carefully add enough boiling water to reach halfway up the sides of the ramekins (this is called a bain-marie.) Transfer the tin to the oven and bake for 15–18 minutes, or until just set. Sprinkle with the remaining Parmesan and place under a hot grill until the top is golden. Meanwhile, blitz the anchovies and butter in a blender or food processor. Spread on the bread and sandwich together. Butter the outsides of the sandwich and grill in a toasted sandwich maker until browned. Cut into fingers and serve with the Parmesan custards for dipping. Preheat the oven to 170C/150C Fan/Gas 3. Preheat the oven to 170C/150C Fan/Gas 3. Heat the cream, milk and most of the Parmesan in a large saucepan over a medium heat until the cheese melts. Pour in the yolks and beat together. Heat the cream, milk and most of the Parmesan in a large saucepan over a medium heat until the cheese melts. Pour in the yolks and beat together. Divide the mixture between 2–4 small ramekins. Place the ramekins in a deep-sided roasting tin and carefully add enough boiling water to reach halfway up the sides of the ramekins (this is called a bain-marie.) Transfer the tin to the oven and bake for 15–18 minutes, or until just set. Sprinkle with the remaining Parmesan and place under a hot grill until the top is golden. Divide the mixture between 2–4 small ramekins. Place the ramekins in a deep-sided roasting tin and carefully add enough boiling water to reach halfway up the sides of the ramekins (this is called a bain-marie.) Transfer the tin to the oven and bake for 15–18 minutes, or until just set. Sprinkle with the remaining Parmesan and place under a hot grill until the top is golden. Meanwhile, blitz the anchovies and butter in a blender or food processor. Spread on the bread and sandwich together. Butter the outsides of the sandwich and grill in a toasted sandwich maker until browned. Cut into fingers and serve with the Parmesan custards for dipping. Meanwhile, blitz the anchovies and butter in a blender or food processor. Spread on the bread and sandwich together. Butter the outsides of the sandwich and grill in a toasted sandwich maker until browned. Cut into fingers and serve with the Parmesan custards for dipping. Recipe tips If you don't have a toasted sandwich maker, you could grill the sandwiches under the grill, or fry in a frying pan on either side.
Parsley pesto recipe
 By Darina Allen From Saturday Kitchen Shopping list Ingredients For the parsley pesto 30g/1oz flatleaf parsley leaves (no stalks)1-2 garlic cloves, crushed40g/1½oz freshly grated parmesan30g/1oz pine nuts75ml/2½fl oz extra virgin olive oilsalt 30g/1oz flatleaf parsley leaves (no stalks) 1-2 garlic cloves, crushed 40g/1½oz freshly grated parmesan 30g/1oz pine nuts 75ml/2½fl oz extra virgin olive oil salt Method Put all the ingredients except the oil and salt into the food processor. Whiz for a second or two, add the oil and a little salt. Taste and correct seasoning. Put all the ingredients except the oil and salt into the food processor. Whiz for a second or two, add the oil and a little salt. Taste and correct seasoning. Put all the ingredients except the oil and salt into the food processor. Whiz for a second or two, add the oil and a little salt. Taste and correct seasoning. Related recipes Fridge-raid pesto. By Dr Rupy Aujla pesto recipes (14) Pesto. By William Leigh pesto recipes (14) Low-FODMAP pepper and mozzarella pesto pasta. By Priya Tew pesto recipes (14) Pasta with almond, basil and pecorino pesto (pesto alla Trapanese) By Rick Stein pesto recipes (14)
Pasta bake with cherry tomatoes and mozzarella recipe
 This tasty and filling pasta bake recipe is perfect for a mid-week family meal. 1 tbsp olive oil55g/2oz fresh peas3 red cherry tomatoes3 yellow cherry tomatoes2 tbsp white wine100ml/3½fl oz double creamsalt and freshly ground black pepper150g/5½oz penne pasta, cooked according to packet instructions2 slices prosciutto, cut into strips85g/3oz mozzarella, sliceda few shavings of fresh white truffle to serve 1 tbsp olive oil 55g/2oz fresh peas 3 red cherry tomatoes 3 yellow cherry tomatoes 2 tbsp white wine 100ml/3½fl oz double cream salt and freshly ground black pepper 150g/5½oz penne pasta, cooked according to packet instructions 2 slices prosciutto, cut into strips 85g/3oz mozzarella, sliced a few shavings of fresh white truffle to serve Method Preheat the oven to 180C/350F/Gas 4.Heat the oil in a frying pan and lightly fry the peas and tomatoes for 3-4 minutes. Add the wine to the pan, reduce, then pour in the cream and season, to taste, with salt and freshly ground black pepper. Bring the sauce to a simmer and cook for 4-5 minutes, then stir through the cooked penne pasta. Transfer to a gratin dish, scatter over the prosciutto strips and arrange the mozzarella slices on top before transferring to the oven. Bake for 4-5 minutes, or until the mozzarella is melted and bubbling. Serve with shavings of fresh truffle to garnish. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Heat the oil in a frying pan and lightly fry the peas and tomatoes for 3-4 minutes. Add the wine to the pan, reduce, then pour in the cream and season, to taste, with salt and freshly ground black pepper. Heat the oil in a frying pan and lightly fry the peas and tomatoes for 3-4 minutes. Add the wine to the pan, reduce, then pour in the cream and season, to taste, with salt and freshly ground black pepper. Bring the sauce to a simmer and cook for 4-5 minutes, then stir through the cooked penne pasta. Transfer to a gratin dish, scatter over the prosciutto strips and arrange the mozzarella slices on top before transferring to the oven. Bake for 4-5 minutes, or until the mozzarella is melted and bubbling. Bring the sauce to a simmer and cook for 4-5 minutes, then stir through the cooked penne pasta. Transfer to a gratin dish, scatter over the prosciutto strips and arrange the mozzarella slices on top before transferring to the oven. Bake for 4-5 minutes, or until the mozzarella is melted and bubbling. Serve with shavings of fresh truffle to garnish. Serve with shavings of fresh truffle to garnish.
Pasta with creamy sauce recipe
 30g/1oz unsalted butter½ red romero pepper, diced2 garlic clove, peeled and crushed2 spring onions, chopped100ml/3½fl oz double cream1 tbsp sage, chopped1 tbsp parsley, chopped140g/5oz cooked spaghettisaltfreshly ground black pepper 30g/1oz unsalted butter ½ red romero pepper, diced 2 garlic clove, peeled and crushed 2 spring onions, chopped 100ml/3½fl oz double cream 1 tbsp sage, chopped 1 tbsp parsley, chopped 140g/5oz cooked spaghetti salt freshly ground black pepper Method Melt the butter in a pan and sauté the pepper, garlic and spring onions for 4-5 minutes, to soften. Pour in the cream and add the fresh herbs. Allow to simmer gently for a few minutes.Stir in the cooked pasta and season to taste. Stir in the sauce and heat through.Transfer the pasta to a serving bowl and serve at once. Melt the butter in a pan and sauté the pepper, garlic and spring onions for 4-5 minutes, to soften. Pour in the cream and add the fresh herbs. Allow to simmer gently for a few minutes. Melt the butter in a pan and sauté the pepper, garlic and spring onions for 4-5 minutes, to soften. Pour in the cream and add the fresh herbs. Allow to simmer gently for a few minutes. Stir in the cooked pasta and season to taste. Stir in the sauce and heat through. Stir in the cooked pasta and season to taste. Stir in the sauce and heat through. Transfer the pasta to a serving bowl and serve at once. Transfer the pasta to a serving bowl and serve at once.
Purple sprouting broccoli with lemon hollandaise recipe
 2 free-range egg yolks1 tbsp water1 tsp Dijon mustardsqueeze lemon juice3 tbsp butter, meltedsalt and freshly ground black pepper85g/3oz purple sprouting broccoli 2 free-range egg yolks 1 tbsp water 1 tsp Dijon mustard squeeze lemon juice 3 tbsp butter, melted salt and freshly ground black pepper 85g/3oz purple sprouting broccoli Method Place the egg yolks and water into a small bowl that fits snugly over a pan of gently simmering water and whisk well until thickened. Add the mustard and lemon juice and whisk well. Gradually add all the melted butter in a steady stream until the mixture is thick and emulsified. Season with salt and freshly ground black pepper to taste. Set aside and keep warm.In a saucepan, boil some salted water. Place the broccoli into the boiling salted water for four minutes, or until just cooked. Drain well.To serve, pile the broccoli onto a serving plate and pour over the hollandaise sauce. Place the egg yolks and water into a small bowl that fits snugly over a pan of gently simmering water and whisk well until thickened. Add the mustard and lemon juice and whisk well. Place the egg yolks and water into a small bowl that fits snugly over a pan of gently simmering water and whisk well until thickened. Add the mustard and lemon juice and whisk well. Gradually add all the melted butter in a steady stream until the mixture is thick and emulsified. Season with salt and freshly ground black pepper to taste. Set aside and keep warm. Gradually add all the melted butter in a steady stream until the mixture is thick and emulsified. Season with salt and freshly ground black pepper to taste. Set aside and keep warm. In a saucepan, boil some salted water. Place the broccoli into the boiling salted water for four minutes, or until just cooked. Drain well. In a saucepan, boil some salted water. Place the broccoli into the boiling salted water for four minutes, or until just cooked. Drain well. To serve, pile the broccoli onto a serving plate and pour over the hollandaise sauce. To serve, pile the broccoli onto a serving plate and pour over the hollandaise sauce.
Quick sweetcorn fritters with bacon recipe
 Sweetcorn fritters with crispy bacon, a really quick breakfast or dinner you'll want to eat every day. 100g/3½oz self-raising flour1 tsp salt5 tbsp milk100g/3½oz canned sweetcorn, rinsed and drained 1 tbsp vegetable oil 100g/3½oz self-raising flour 1 tsp salt 5 tbsp milk 100g/3½oz canned sweetcorn, rinsed and drained 1 tbsp vegetable oil 4 slices bacon, fried until crisp2 tbsp honey, for drizzling 4 slices bacon, fried until crisp 2 tbsp honey, for drizzling Method Place the flour, salt and milk into a large bowl and whisk together to make a smooth batter. Stir in the sweetcorn.Heat the vegetable oil in a frying pan and pour spoonfuls of the batter into the pan. Fry the fritters until golden-brown underneath, then turn over with a fish slice and fry until golden-brown on the other side. Remove from the pan and set aside to keep warm. Repeat the process with the remaining batter.To serve, place the fritters onto serving plates, top with the bacon and drizzle over the honey. Place the flour, salt and milk into a large bowl and whisk together to make a smooth batter. Stir in the sweetcorn. Place the flour, salt and milk into a large bowl and whisk together to make a smooth batter. Stir in the sweetcorn. Heat the vegetable oil in a frying pan and pour spoonfuls of the batter into the pan. Fry the fritters until golden-brown underneath, then turn over with a fish slice and fry until golden-brown on the other side. Remove from the pan and set aside to keep warm. Repeat the process with the remaining batter. Heat the vegetable oil in a frying pan and pour spoonfuls of the batter into the pan. Fry the fritters until golden-brown underneath, then turn over with a fish slice and fry until golden-brown on the other side. Remove from the pan and set aside to keep warm. Repeat the process with the remaining batter. To serve, place the fritters onto serving plates, top with the bacon and drizzle over the honey. To serve, place the fritters onto serving plates, top with the bacon and drizzle over the honey.
Raspberry and custard cake recipe
 A homely cake, packed full of delicious raspberry and custardy flavour. 1 x 440ml/1lb can ready-made custard300g/10½ oz raspberries, crushed250g/9oz unsalted butter250g/9oz caster sugar4 free-range eggs250g/9oz plain flour2 tsp baking powder125ml/4½fl oz full-fat milk4 tbsp demerara sugar 1 x 440ml/1lb can ready-made custard 300g/10½ oz raspberries, crushed 250g/9oz unsalted butter 250g/9oz caster sugar 4 free-range eggs 250g/9oz plain flour 2 tsp baking powder 125ml/4½fl oz full-fat milk 4 tbsp demerara sugar Method Preheat the oven to 180C/350F/Gas4, and grease and line a 23cm/9in springform cake tin.Mix the custard and half of the raspberries in a bowl until well combined.In a separate bowl, beat the butter and sugar together until creamy, then add the eggs, one at a time, until well combined.Stir in the flour, baking powder, milk, and the remaining crushed raspberries. Pour half the cake mix into the cake tin. Add the raspberry custard mixture, and top with the remaining cake mixture. Sprinkle with the demerera sugar and bake in the oven for 1½ hours. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Remove the cake from the oven and set aside to cool. Remove from the tin and cut into slices. Preheat the oven to 180C/350F/Gas4, and grease and line a 23cm/9in springform cake tin. Preheat the oven to 180C/350F/Gas4, and grease and line a 23cm/9in springform cake tin. Mix the custard and half of the raspberries in a bowl until well combined. Mix the custard and half of the raspberries in a bowl until well combined. In a separate bowl, beat the butter and sugar together until creamy, then add the eggs, one at a time, until well combined. In a separate bowl, beat the butter and sugar together until creamy, then add the eggs, one at a time, until well combined. Stir in the flour, baking powder, milk, and the remaining crushed raspberries. Stir in the flour, baking powder, milk, and the remaining crushed raspberries. Pour half the cake mix into the cake tin. Add the raspberry custard mixture, and top with the remaining cake mixture. Pour half the cake mix into the cake tin. Add the raspberry custard mixture, and top with the remaining cake mixture. Sprinkle with the demerera sugar and bake in the oven for 1½ hours. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Sprinkle with the demerera sugar and bake in the oven for 1½ hours. (Test the cake by inserting a skewer into the centre. If the skewer comes out clean, the cake is done.) Remove the cake from the oven and set aside to cool. Remove from the tin and cut into slices. Remove the cake from the oven and set aside to cool. Remove from the tin and cut into slices.
Raw peanut satay sauce recipe
 A satay sauce without coconut milk and using raw peanuts to make your own peanut butter base. 100ml/3½fl oz vegetable oil225g/8oz peanuts4 shallots, chopped2 cloves garlic, chopped1 tsp shrimp paste (blachan)1 small red chilli, choppedpinch chilli powder1 tsp brown sugar1 tbsp dark soy sauce400ml/14½fl oz water1 lemon, juice onlysalt, to taste 100ml/3½fl oz vegetable oil 225g/8oz peanuts 4 shallots, chopped 2 cloves garlic, chopped 1 tsp shrimp paste (blachan) 1 small red chilli, chopped pinch chilli powder 1 tsp brown sugar 1 tbsp dark soy sauce 400ml/14½fl oz water 1 lemon, juice only salt, to taste Method To make the sauce, heat the oil in a pan or wok and stir fry the peanuts until golden. Place in a food processor and blend until smooth.Fry the shallot, garlic and shrimp paste for a few seconds. Add the chopped chilli, the chilli powder, sugar, soy and water. Bring to the boil.Add the blended peanuts and simmer for 8-10 minutes until thickened. Add the lemon juice and salt, to taste, if required. To make the sauce, heat the oil in a pan or wok and stir fry the peanuts until golden. Place in a food processor and blend until smooth. To make the sauce, heat the oil in a pan or wok and stir fry the peanuts until golden. Place in a food processor and blend until smooth. Fry the shallot, garlic and shrimp paste for a few seconds. Add the chopped chilli, the chilli powder, sugar, soy and water. Bring to the boil. Fry the shallot, garlic and shrimp paste for a few seconds. Add the chopped chilli, the chilli powder, sugar, soy and water. Bring to the boil. Add the blended peanuts and simmer for 8-10 minutes until thickened. Add the lemon juice and salt, to taste, if required. Add the blended peanuts and simmer for 8-10 minutes until thickened. Add the lemon juice and salt, to taste, if required.
Red wine poached pears recipe
 750ml/1 pint 7fl oz red wine 250g/9oz caster sugar2 sprigs fresh thyme1 cinnamon stick1 vanilla pod, split2 cloves2 star anise1 tsp freshly grated nutmeg6 firm pears, peeled, but stalk on 750ml/1 pint 7fl oz red wine 250g/9oz caster sugar 2 sprigs fresh thyme 1 cinnamon stick 1 vanilla pod, split 2 cloves 2 star anise 1 tsp freshly grated nutmeg 6 firm pears, peeled, but stalk on 75g/2½oz butter75g/2½oz sugar 75ml/2½fl oz double cream75g/2½oz cocoa powder75ml/2½fl oz water 75g/2½oz butter 75g/2½oz sugar 75ml/2½fl oz double cream 75g/2½oz cocoa powder 75ml/2½fl oz water crème fraíchecinnamon powder, to dust crème fraíche cinnamon powder, to dust Method Place the wine, sugar and the herbs and spices into a pan over a medium heat and bring to the boil.Reduce the heat to a simmer, then add the pears and poach for 20-30 minutes, or until softened, but still firm. (Turn the pears frequently to keep them covered with the wine.)Remove the pears and set aside. Bring the poaching liquid back up to the boil and cook until the liquid is reduced to a syrup.For the chocolate sauce, place the butter, sugar, cream, cocoa powder, water and chocolate into a pan over a low heat and stir until melted and combined. Continue to heat the sauce for 4-5 minutes, until thick and glossy.To serve, place a pear into the centre of each dish of six dishes and pour the chocolate sauce around. Serve with a dollop of crème fraîche. Dust with cinnamon powder. Place the wine, sugar and the herbs and spices into a pan over a medium heat and bring to the boil. Place the wine, sugar and the herbs and spices into a pan over a medium heat and bring to the boil. Reduce the heat to a simmer, then add the pears and poach for 20-30 minutes, or until softened, but still firm. (Turn the pears frequently to keep them covered with the wine.) Reduce the heat to a simmer, then add the pears and poach for 20-30 minutes, or until softened, but still firm. (Turn the pears frequently to keep them covered with the wine.) Remove the pears and set aside. Bring the poaching liquid back up to the boil and cook until the liquid is reduced to a syrup. Remove the pears and set aside. Bring the poaching liquid back up to the boil and cook until the liquid is reduced to a syrup. For the chocolate sauce, place the butter, sugar, cream, cocoa powder, water and chocolate into a pan over a low heat and stir until melted and combined. Continue to heat the sauce for 4-5 minutes, until thick and glossy. For the chocolate sauce, place the butter, sugar, cream, cocoa powder, water and chocolate into a pan over a low heat and stir until melted and combined. Continue to heat the sauce for 4-5 minutes, until thick and glossy. To serve, place a pear into the centre of each dish of six dishes and pour the chocolate sauce around. Serve with a dollop of crème fraîche. Dust with cinnamon powder. To serve, place a pear into the centre of each dish of six dishes and pour the chocolate sauce around. Serve with a dollop of crème fraîche. Dust with cinnamon powder.
Roast asparagus with a fried egg and chilli herb salad recipe
 dash olive oil1 bunch asparagus, woody ends removedsalt and freshly ground black pepper 1 tbsp duck fat1 free-range egg1 large handful fresh parsley, chopped1 large handful fresh coriander, chopped1 large handful fresh basil, choppedsqueeze lemon juice¼ red chilli, sliced dash olive oil 1 bunch asparagus, woody ends removed salt and freshly ground black pepper 1 tbsp duck fat 1 free-range egg 1 large handful fresh parsley, chopped 1 large handful fresh coriander, chopped 1 large handful fresh basil, chopped squeeze lemon juice ¼ red chilli, sliced Method Preheat the oven to 200C/400F/Gas 6.Heat a dash of olive oil in an ovenproof frying pan, add the asparagus and season with salt and freshly ground black pepper. Fry for 3-4 minutes, then transfer the pan into the oven and roast for ten minutes, shaking the pan occasionally to ensure that the asparagus is evenly cooked. Remove from the oven and set aside.Heat the duck fat in a frying pan, crack in the egg and fry for 1-2 minutes, or until cooked to your liking. Toss the herbs in a bowl with the lemon juice, chilli and a dash of olive oil. Season with salt and freshly ground black pepper. To serve, pile the herb salad onto a serving plate, place the roasted asparagus next to the salad and top with the fried egg. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Heat a dash of olive oil in an ovenproof frying pan, add the asparagus and season with salt and freshly ground black pepper. Fry for 3-4 minutes, then transfer the pan into the oven and roast for ten minutes, shaking the pan occasionally to ensure that the asparagus is evenly cooked. Remove from the oven and set aside. Heat a dash of olive oil in an ovenproof frying pan, add the asparagus and season with salt and freshly ground black pepper. Fry for 3-4 minutes, then transfer the pan into the oven and roast for ten minutes, shaking the pan occasionally to ensure that the asparagus is evenly cooked. Remove from the oven and set aside. Heat the duck fat in a frying pan, crack in the egg and fry for 1-2 minutes, or until cooked to your liking. Heat the duck fat in a frying pan, crack in the egg and fry for 1-2 minutes, or until cooked to your liking. Toss the herbs in a bowl with the lemon juice, chilli and a dash of olive oil. Season with salt and freshly ground black pepper. Toss the herbs in a bowl with the lemon juice, chilli and a dash of olive oil. Season with salt and freshly ground black pepper. To serve, pile the herb salad onto a serving plate, place the roasted asparagus next to the salad and top with the fried egg. To serve, pile the herb salad onto a serving plate, place the roasted asparagus next to the salad and top with the fried egg.