ademchaoua/GeneralTextCorpus huggingface dataset:
Baked eggs in a spicy tomato sauce recipe
 A super simple, stripped back classic: spicy shakshuka with delicious dippy eggs. Perfect for breakfast, brunch or a lighter lunch. 2 tbsp olive oil1 onion, chopped2 garlic cloves, chopped1 red pepper, deseeded and chopped1 tsp sweet paprika1 tsp ground cumin2 x 400g tins chopped tomatoes1 tsp chilli flakes 4 free-range eggssalt and freshly ground black pepper 2 tbsp olive oil 1 onion, chopped 2 garlic cloves, chopped 1 red pepper, deseeded and chopped 1 tsp sweet paprika 1 tsp ground cumin 2 x 400g tins chopped tomatoes 1 tsp chilli flakes 4 free-range eggs salt and freshly ground black pepper handful fresh coriander, choppedcrunchy bread handful fresh coriander, chopped crunchy bread Method Preheat the oven to 190C/170C Fan/Gas 5. Heat the olive oil in a frying pan over medium heat and gently fry the onion, garlic and red pepper to soften. Once softned, add the paprika and cumin and fry until fragrant. Stir in the chopped tomatoes and chilli flakes and cook over a high heat for 4–5 minutes to thicken. Season with salt and pepper. Transfer the spicy tomato sauce into an ovenproof dish. Using a spoon make four wells and break the eggs into them. Bake in the oven for 10 minutes, or until the whites of the eggs are opaque but the yellows are still soft. Serve topped with chopped coriander and crunchy bread to mop up the tomato sauce. Preheat the oven to 190C/170C Fan/Gas 5. Preheat the oven to 190C/170C Fan/Gas 5. Heat the olive oil in a frying pan over medium heat and gently fry the onion, garlic and red pepper to soften. Once softned, add the paprika and cumin and fry until fragrant. Heat the olive oil in a frying pan over medium heat and gently fry the onion, garlic and red pepper to soften. Once softned, add the paprika and cumin and fry until fragrant. Stir in the chopped tomatoes and chilli flakes and cook over a high heat for 4–5 minutes to thicken. Season with salt and pepper. Stir in the chopped tomatoes and chilli flakes and cook over a high heat for 4–5 minutes to thicken. Season with salt and pepper. Transfer the spicy tomato sauce into an ovenproof dish. Using a spoon make four wells and break the eggs into them. Bake in the oven for 10 minutes, or until the whites of the eggs are opaque but the yellows are still soft. Transfer the spicy tomato sauce into an ovenproof dish. Using a spoon make four wells and break the eggs into them. Bake in the oven for 10 minutes, or until the whites of the eggs are opaque but the yellows are still soft. Serve topped with chopped coriander and crunchy bread to mop up the tomato sauce. Serve topped with chopped coriander and crunchy bread to mop up the tomato sauce. Recipe tips This dish can also be made on a stove top if preferred but you will need a shallow casserole or frying pan with a well fitting lid. Add the eggs in step 3 and cover the pan with a lid. Simmer over a gentle heat for about 6 minutes, or until the eggs are cooked to your liking.
Spaghetti with kale, anchovies and chilli recipe
 The beauty of this super-cheap dish is that with very few ingredients you get lots of flavour. Simple and stylish! Each serving provides 441kcal, 21g protein, 73g carbohydrate (of which 3g sugars), 5g fat (of which 0.8g saturates), 8g fibre and 3.8g salt. 100g/3½oz spaghetti75g/2½oz kale (or spring greens or dark green cabbage), roughly chopped25g/1oz tinned anchovies in oil, chopped, oil reserved 1 garlic clove, chopped, grated or crushedpinch chilli flakessalt and freshly ground black pepper 100g/3½oz spaghetti 75g/2½oz kale (or spring greens or dark green cabbage), roughly chopped 25g/1oz tinned anchovies in oil, chopped, oil reserved 1 garlic clove, chopped, grated or crushed pinch chilli flakes salt and freshly ground black pepper Method Boil a kettle of water, pour 1 litre/1¾ pints of the water into a large pan and cook the spaghetti according to packet instructions (100g/3½oz takes about 9-10 minutes).Add the kale or greens to the pasta pan for the last 2 minutes of cooking. Drain the cooked pasta and kale, taking care to keep the kale close to the top of the pot.Heat 1 tablespoon of the anchovy oil in a frying pan and gently fry the anchovies until they melt. Add the garlic and chilli flakes and fry for 1 minute.Spoon the cooked kale into the frying pan and stir it round to coat it in the spicy anchovy. Tip the kale back into the pasta and stir through. Season with pepper, and a little salt. Boil a kettle of water, pour 1 litre/1¾ pints of the water into a large pan and cook the spaghetti according to packet instructions (100g/3½oz takes about 9-10 minutes). Boil a kettle of water, pour 1 litre/1¾ pints of the water into a large pan and cook the spaghetti according to packet instructions (100g/3½oz takes about 9-10 minutes). Add the kale or greens to the pasta pan for the last 2 minutes of cooking. Drain the cooked pasta and kale, taking care to keep the kale close to the top of the pot. Add the kale or greens to the pasta pan for the last 2 minutes of cooking. Drain the cooked pasta and kale, taking care to keep the kale close to the top of the pot. Heat 1 tablespoon of the anchovy oil in a frying pan and gently fry the anchovies until they melt. Add the garlic and chilli flakes and fry for 1 minute. Heat 1 tablespoon of the anchovy oil in a frying pan and gently fry the anchovies until they melt. Add the garlic and chilli flakes and fry for 1 minute. Spoon the cooked kale into the frying pan and stir it round to coat it in the spicy anchovy. Spoon the cooked kale into the frying pan and stir it round to coat it in the spicy anchovy. Tip the kale back into the pasta and stir through. Season with pepper, and a little salt. Tip the kale back into the pasta and stir through. Season with pepper, and a little salt. Recipe tips Try and keep the kale at the top of the saucepan and use a slotted spoon to get it out after draining. Don't worry if you can't get it all!
Simple chicken curry recipe
 This mild chicken curry recipe is spicy rather than hot and relatively low in fat. Serve with naan bread and rice. 4 large skinless chicken breasts, cut into chunks3 tbsp vegetable oil1 tsp yellow or brown mustard seeds 1 large onion, sliced3 garlic cloves, finely sliced1x400ml can coconut milksalt 4 large skinless chicken breasts, cut into chunks 3 tbsp vegetable oil 1 tsp yellow or brown mustard seeds 1 large onion, sliced 3 garlic cloves, finely sliced 1x400ml can coconut milk salt 1 tsp paprika½ tsp ground turmeric1½ tbsp ground coriander1 tsp ground cumin1 tsp cayenne pepper1 tbsp lemon juice½ tsp salt75ml/2¾fl oz water 1 tsp paprika ½ tsp ground turmeric 1½ tbsp ground coriander 1 tsp ground cumin 1 tsp cayenne pepper 1 tbsp lemon juice ½ tsp salt 75ml/2¾fl oz water Method Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread. Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do. Mix together all the marinade ingredients to give you a loose, smooth paste. Add the chicken pieces and coat them in the paste. They are best left to marinate for around 30 minutes to 1 hour, but if you're in a hurry a few minutes will do. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread. Heat the oil in a deep frying pan and add the mustard seeds. When they start to pop and jump about in the pan, add the onion and garlic. Cook until they're golden brown before adding the chicken and any extra paste from the marinade. Fry over a gentle heat for about 8 minutes before adding the coconut milk. Increase the heat slightly and bring to a simmer. Cook for a further 10-12 minutes until the sauce has thickened slightly before seasoning with salt if necessary and serving with rice or naan bread.
Whole strawberry and vanilla preserve recipe
 The combination of vanilla and strawberry makes this jam perfect for using in desserts. It’s also lovely spread on fresh warm scones or spooned into yoghurt at breakfast. You’ll need a jam thermometer for this recipe. 325g/11½oz (about 2) very hard pears500g/1lb 2oz firm strawberries, hulled400g/14oz granulated or caster sugar1 small lemon, juice only1 vanilla pod, seeds only 325g/11½oz (about 2) very hard pears 500g/1lb 2oz firm strawberries, hulled 400g/14oz granulated or caster sugar 1 small lemon, juice only 1 vanilla pod, seeds only Method Peel and grate the pears, minus the core and pips, into a large saucepan. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the pear strands are tender and the water has almost evaporated.Add the strawberries, and boil for another five minutes, or until the berries are very tender and the liquid has almost evaporated again.Add the sugar and lemon juice, bring to the boil and cook until the mixture reads 105C/220F on a sugar thermometer. Stir frequently to check the mixture isn’t sticking on the bottom of the saucepan.Stir in the vanilla seeds, then leave to cool for 2-3 minutes. Spoon the jam into hot, clean jars while the jam is hot, and seal immediately.Leave the jam for a day before eating, and after opening store it in the refrigerator. Peel and grate the pears, minus the core and pips, into a large saucepan. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the pear strands are tender and the water has almost evaporated. Peel and grate the pears, minus the core and pips, into a large saucepan. Cover with 500ml/18fl oz water, bring to the boil and cook for about 15 minutes, or until the pear strands are tender and the water has almost evaporated. Add the strawberries, and boil for another five minutes, or until the berries are very tender and the liquid has almost evaporated again. Add the strawberries, and boil for another five minutes, or until the berries are very tender and the liquid has almost evaporated again. Add the sugar and lemon juice, bring to the boil and cook until the mixture reads 105C/220F on a sugar thermometer. Stir frequently to check the mixture isn’t sticking on the bottom of the saucepan. Add the sugar and lemon juice, bring to the boil and cook until the mixture reads 105C/220F on a sugar thermometer. Stir frequently to check the mixture isn’t sticking on the bottom of the saucepan. Stir in the vanilla seeds, then leave to cool for 2-3 minutes. Spoon the jam into hot, clean jars while the jam is hot, and seal immediately. Stir in the vanilla seeds, then leave to cool for 2-3 minutes. Spoon the jam into hot, clean jars while the jam is hot, and seal immediately. Leave the jam for a day before eating, and after opening store it in the refrigerator. Leave the jam for a day before eating, and after opening store it in the refrigerator.
Homemade tomato ketchup recipe
 1 tbsp olive oil¼ onion, finely chopped¼ tsp coriander seeds¼ tsp cumin seedspinch chilli flakespinch ground ginger2 tomatoes, skinned, deseeded and finely chopped 1 tbsp olive oil ¼ onion, finely chopped ¼ tsp coriander seeds ¼ tsp cumin seeds pinch chilli flakes pinch ground ginger 2 tomatoes, skinned, deseeded and finely chopped Method Heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 2-3 minutes, until softened.Place the coriander seeds, cumin seeds, chilli flakes and ginger into a pestle and mortar and grind to a powder.Add the ground spices and chilli flakes and tomatoes to the onions and simmer gently over a low heat for 10 minutes, or until the tomato has softened and become a sauce.To serve, pour into a bowl and leave to cool. Heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 2-3 minutes, until softened. Heat the olive oil in a small frying pan over a medium heat. Add the onions and fry for 2-3 minutes, until softened. Place the coriander seeds, cumin seeds, chilli flakes and ginger into a pestle and mortar and grind to a powder. Place the coriander seeds, cumin seeds, chilli flakes and ginger into a pestle and mortar and grind to a powder. Add the ground spices and chilli flakes and tomatoes to the onions and simmer gently over a low heat for 10 minutes, or until the tomato has softened and become a sauce. Add the ground spices and chilli flakes and tomatoes to the onions and simmer gently over a low heat for 10 minutes, or until the tomato has softened and become a sauce. To serve, pour into a bowl and leave to cool. To serve, pour into a bowl and leave to cool.
Cream cheese pasta sauce recipe
 A quick and easy pasta sauce that uses ingredients likely to already be in your fridge. Great with spaghetti or chicken. 15g/½oz salted butter 1 large garlic clove, chopped or crushed 250g/9oz full-fat cream cheese45g/1½oz Parmesan, grated, rind reserved for cooking 50ml/2fl oz milk10g/⅓oz fresh flatleaf parsley, roughly chopped (optional)sea salt and freshly cracked black pepper 15g/½oz salted butter 1 large garlic clove, chopped or crushed 250g/9oz full-fat cream cheese 45g/1½oz Parmesan, grated, rind reserved for cooking 50ml/2fl oz milk 10g/⅓oz fresh flatleaf parsley, roughly chopped (optional) sea salt and freshly cracked black pepper Method Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2–3 minutes until the garlic has just started to turn golden.Add the cream cheese to the pan and stir to slowly melt. Once melted, sprinkle in the grated Parmesan and pour in the milk to loosen the sauce. Season as appropriate with salt and black pepper. Once a smooth, thick sauce is achieved, remove from the heat and stir through the parsley, if using. Stir through or pour over your desired dish, otherwise allow to cool and store in the fridge in an airtight container for up to 2 days. Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2–3 minutes until the garlic has just started to turn golden. Melt the butter in a heavy-bottomed frying pan over a medium-low heat. Add the garlic along with a pinch of salt and gently fry for 2–3 minutes until the garlic has just started to turn golden. Add the cream cheese to the pan and stir to slowly melt. Once melted, sprinkle in the grated Parmesan and pour in the milk to loosen the sauce. Season as appropriate with salt and black pepper. Add the cream cheese to the pan and stir to slowly melt. Once melted, sprinkle in the grated Parmesan and pour in the milk to loosen the sauce. Season as appropriate with salt and black pepper. Once a smooth, thick sauce is achieved, remove from the heat and stir through the parsley, if using. Once a smooth, thick sauce is achieved, remove from the heat and stir through the parsley, if using. Stir through or pour over your desired dish, otherwise allow to cool and store in the fridge in an airtight container for up to 2 days. Stir through or pour over your desired dish, otherwise allow to cool and store in the fridge in an airtight container for up to 2 days. Recipe tips This quantity of sauce is perfect for 350–400g/12–14oz dried pasta. Simply fold the warm sauce through cooked pasta, loosening with a little pasta water if required. Finish with chopped fresh parsley and some extra grated Parmesan.
Teriyaki chicken with leek and pepper stir-fry recipe
 Chicken thighs are more flavourful than breasts and a lot cheaper, perfect if you're solo cooking on a budget. Each serving provides 404kcal, 23g protein, 20g carbohydrate (of which 20g sugars), 25g fat (of which 4g saturates), 2.6g fibre and 2.3g salt. 1 tbsp sesame oil1 tbsp honey1 tbsp soy sauce100g/3½oz chicken thigh meat, scored with a sharp knife 1 tbsp sesame oil 1 tbsp honey 1 tbsp soy sauce 100g/3½oz chicken thigh meat, scored with a sharp knife 1 tbsp olive oil1 garlic clove, thinly sliced¼ leek, sliced into long thin strips¼ red pepper, sliced into long thin strips 1 tbsp olive oil 1 garlic clove, thinly sliced ¼ leek, sliced into long thin strips ¼ red pepper, sliced into long thin strips Method Preheat the oven to 200C/180C Fan/Gas 6.For the chicken, mix the sesame oil, honey and soy sauce together in a large bowl. Cover the chicken in the marinade and leave for 5 minutes.Heat a frying pan until hot. Remove the chicken from the marinade, reserve the marinade mixture. Fry the chicken for 2-3 minutes on each side. Transfer the chicken to the oven and roast for 5 minutes, or until cooked through. To make the stir-fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture and bring to a simmer, continue to cook until the mixture is thick. Spoon the stir fried vegetables into the centre of a plate, put the chicken on top and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. For the chicken, mix the sesame oil, honey and soy sauce together in a large bowl. Cover the chicken in the marinade and leave for 5 minutes. For the chicken, mix the sesame oil, honey and soy sauce together in a large bowl. Cover the chicken in the marinade and leave for 5 minutes. Heat a frying pan until hot. Remove the chicken from the marinade, reserve the marinade mixture. Fry the chicken for 2-3 minutes on each side. Transfer the chicken to the oven and roast for 5 minutes, or until cooked through. Heat a frying pan until hot. Remove the chicken from the marinade, reserve the marinade mixture. Fry the chicken for 2-3 minutes on each side. Transfer the chicken to the oven and roast for 5 minutes, or until cooked through. To make the stir-fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture and bring to a simmer, continue to cook until the mixture is thick. To make the stir-fry, heat the oil in a small frying pan. Add the garlic, leeks and pepper and cook until soft. Pour in the marinade mixture and bring to a simmer, continue to cook until the mixture is thick. Spoon the stir fried vegetables into the centre of a plate, put the chicken on top and serve. Spoon the stir fried vegetables into the centre of a plate, put the chicken on top and serve. Recipe tips You may not think of honey as a store cupboard ingredient but it is great for helping to get a sweet and sour balance in Asian cooking.
Chilli vinegar salmon recipe
 This salmon fillet recipe can be made in less than 10 minutes and is served simply with rice and cucumber. The hot and sour dressing is a lovely balance of salty soy, spicy chilli and sweet/sour balsamic vinegar. ½ tsp ground cumin½ tsp ground coriander1 tsp salt2 salmon fillets, about 200g/7oz each2 tbsp balsamic vinegar 3 tbsp soy sauce1 tsp crispy chilli oil1 tsp sugar (any type)2 tbsp olive oil2 tbsp butter2 garlic cloves, finely chopped 2 spring onions, finely sliced, to garnishfreshly steamed rice, to servechopped cucumber, to serve ½ tsp ground cumin ½ tsp ground coriander 1 tsp salt 2 salmon fillets, about 200g/7oz each 2 tbsp balsamic vinegar 3 tbsp soy sauce 1 tsp crispy chilli oil 1 tsp sugar (any type) 2 tbsp olive oil 2 tbsp butter 2 garlic cloves, finely chopped 2 spring onions, finely sliced, to garnish freshly steamed rice, to serve chopped cucumber, to serve Method Combine the cumin, coriander and salt in a small bowl. Sprinkle the spice mixture over the salmon and set aside.Whisk together the vinegar, soy sauce, chilli oil, sugar and 3 tablespoons water in a jug. Set aside. Heat the olive oil in a frying pan over a medium–high heat and add the salmon skin-side down. Cook for 3–4 minutes until the skin is crisp, then flip over.Add the butter and garlic and fry for 30 seconds. Pour in the soy dressing and baste the salmon with the sauce as it bubbles and thickens. Continue to baste until the salmon is cooked.To serve, drizzle the salmon with the pan juices and top with spring onion. Serve with rice and cucumber. Combine the cumin, coriander and salt in a small bowl. Sprinkle the spice mixture over the salmon and set aside. Combine the cumin, coriander and salt in a small bowl. Sprinkle the spice mixture over the salmon and set aside. Whisk together the vinegar, soy sauce, chilli oil, sugar and 3 tablespoons water in a jug. Set aside. Whisk together the vinegar, soy sauce, chilli oil, sugar and 3 tablespoons water in a jug. Set aside. Heat the olive oil in a frying pan over a medium–high heat and add the salmon skin-side down. Cook for 3–4 minutes until the skin is crisp, then flip over. Heat the olive oil in a frying pan over a medium–high heat and add the salmon skin-side down. Cook for 3–4 minutes until the skin is crisp, then flip over. Add the butter and garlic and fry for 30 seconds. Pour in the soy dressing and baste the salmon with the sauce as it bubbles and thickens. Continue to baste until the salmon is cooked. Add the butter and garlic and fry for 30 seconds. Pour in the soy dressing and baste the salmon with the sauce as it bubbles and thickens. Continue to baste until the salmon is cooked. To serve, drizzle the salmon with the pan juices and top with spring onion. Serve with rice and cucumber. To serve, drizzle the salmon with the pan juices and top with spring onion. Serve with rice and cucumber.
Stir-fried corn and chilli recipe
 Use the kernels from fresh sweetcorn - or else frozen corn to save time - for this simple side dish. You could replace the red chillies with chopped bell pepper to make this more suitable for young kids. 275g/10oz fresh sweetcorn (about 2 ears), or frozen corn 1½ tbsp groundnut or vegetable oilsalt and freshly ground white pepper, to taste2 large red chillies, seeds removed, finely chopped1 tsp sugar50ml/1¾fl oz vegetarian or chicken stock 275g/10oz fresh sweetcorn (about 2 ears), or frozen corn 1½ tbsp groundnut or vegetable oil salt and freshly ground white pepper, to taste 2 large red chillies, seeds removed, finely chopped 1 tsp sugar 50ml/1¾fl oz vegetarian or chicken stock Method If the corn is fresh, cut the kernels off the cob. If using frozen corn, blanch the frozen corn for five seconds in a pan of boiling water and drain.Heat a wok or large sauté pan until hot. Add the oil, salt, corn, and chilies and stir-fry for one minute. Add the pepper, sugar, and chicken stock, and continue to cook for three minutes. Serve at once. If the corn is fresh, cut the kernels off the cob. If using frozen corn, blanch the frozen corn for five seconds in a pan of boiling water and drain. If the corn is fresh, cut the kernels off the cob. If using frozen corn, blanch the frozen corn for five seconds in a pan of boiling water and drain. Heat a wok or large sauté pan until hot. Add the oil, salt, corn, and chilies and stir-fry for one minute. Add the pepper, sugar, and chicken stock, and continue to cook for three minutes. Serve at once. Heat a wok or large sauté pan until hot. Add the oil, salt, corn, and chilies and stir-fry for one minute. Add the pepper, sugar, and chicken stock, and continue to cook for three minutes. Serve at once.