ademchaoua/GeneralTextCorpus huggingface dataset:
Green vegetables with mint caper butter recipe
 A flavourful side dish that is wonderful with a roast. 300g/10½oz fine green beans, trimmed and halved200g/7oz baby broad beans200g/7oz mangetout, halved lengthways2 tbsp chopped fresh mintcoarse sea salt and black pepper 300g/10½oz fine green beans, trimmed and halved 200g/7oz baby broad beans 200g/7oz mangetout, halved lengthways 2 tbsp chopped fresh mint coarse sea salt and black pepper 30g/1oz butter3 tbsp capers, kept whole1 tbsp lemon juice 30g/1oz butter 3 tbsp capers, kept whole 1 tbsp lemon juice Method Bring a large pan of salted water to the boil and cook the beans and broad beans for 3 minutes. Add the mangetout and cook for a further 2 minutes. Drain and tip into a warm bowl. Add half the mint, season with salt and pepper and toss.Melt the butter in a saucepan over a high heat. Add the capers, lemon juice, blanched vegetables and remaining mint. Heating briefly and tossing together before serving. Serve piping hot. Bring a large pan of salted water to the boil and cook the beans and broad beans for 3 minutes. Add the mangetout and cook for a further 2 minutes. Drain and tip into a warm bowl. Add half the mint, season with salt and pepper and toss. Bring a large pan of salted water to the boil and cook the beans and broad beans for 3 minutes. Add the mangetout and cook for a further 2 minutes. Drain and tip into a warm bowl. Add half the mint, season with salt and pepper and toss. Melt the butter in a saucepan over a high heat. Add the capers, lemon juice, blanched vegetables and remaining mint. Heating briefly and tossing together before serving. Serve piping hot. Melt the butter in a saucepan over a high heat. Add the capers, lemon juice, blanched vegetables and remaining mint. Heating briefly and tossing together before serving. Serve piping hot. Recipe tips Serve this straight after cooking otherwise the vegetables will lose their colour.
Lemon drizzle cupcakes recipe
 Lemon drizzle cupcakes are a wonderful thing, zingy, zesty and easy to make. Perfect for birthday parties or picnics. 2 eggs, beaten85g/3oz caster sugar240ml/8fl oz milk100ml/3½fl oz vegetable oil300g/10oz plain flour3 tsp baking powder½ tsp salt4 lemons, zest only 2 eggs, beaten 85g/3oz caster sugar 240ml/8fl oz milk 100ml/3½fl oz vegetable oil 300g/10oz plain flour 3 tsp baking powder ½ tsp salt 4 lemons, zest only 50g/2oz icing sugar1 lemon, juice onlysprigs lemon thyme, to garnish (optional) 50g/2oz icing sugar 1 lemon, juice only sprigs lemon thyme, to garnish (optional) Method Preheat the oven to 200C/180C Fan/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix.Spoon the mixture into the pre-prepared muffin cases.Bake for 30-35 minutes until well risen and golden. Cool on a wire rack.Make the lemon drizzle topping by mixing together the sugar and lemon juice.Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme. Preheat the oven to 200C/180C Fan/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix. Preheat the oven to 200C/180C Fan/Gas 6. Line a muffin tin with paper cases. Mix the egg, sugar, milk and oil in a large bowl. Sift in the flour, baking powder, salt and then add the lemon. Roughly mix. Spoon the mixture into the pre-prepared muffin cases. Spoon the mixture into the pre-prepared muffin cases. Bake for 30-35 minutes until well risen and golden. Cool on a wire rack. Bake for 30-35 minutes until well risen and golden. Cool on a wire rack. Make the lemon drizzle topping by mixing together the sugar and lemon juice. Make the lemon drizzle topping by mixing together the sugar and lemon juice. Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme. Spoon the lemon drizzle mixture over the cooled muffins. If desired, decorate the muffins with sprigs of lemon thyme.
Canadian cheese soup with black pudding and apple recipe
 This makes a very comforting lunch on a cold winter’s day. The addition of a black pudding garnish elevates this lunch to something particularly special. 2 tbsp olive oil30g/1oz unsalted butter4 rashers streaky bacon, chopped1 onion, diced1 potato, peeled and diced1 garlic clove, chopped2 celery sticks, chopped 1 tsp chopped fresh thyme1 bay leaf1 tbsp plain flour 1–2 tsp English mustard powder 200ml/7fl oz chicken stock 300ml/10fl oz full-fat milk 200g/7oz Kirkham’s Lancashire cheese, crumbledground white pepper 2 tbsp olive oil 30g/1oz unsalted butter 4 rashers streaky bacon, chopped 1 onion, diced 1 potato, peeled and diced 1 garlic clove, chopped 2 celery sticks, chopped 1 tsp chopped fresh thyme 1 bay leaf 1 tbsp plain flour 1–2 tsp English mustard powder 200ml/7fl oz chicken stock 300ml/10fl oz full-fat milk 200g/7oz Kirkham’s Lancashire cheese, crumbled ground white pepper 25g/1oz unsalted butter 150g/5½oz British black pudding, broken into crumbs1 Braeburn apple, cored, peeled and diced1 tbsp chopped fresh chervil 25g/1oz unsalted butter 150g/5½oz British black pudding, broken into crumbs 1 Braeburn apple, cored, peeled and diced 1 tbsp chopped fresh chervil Method To make the soup, heat the oil and butter in a large frying pan and sweat the bacon, onion, potato, garlic, celery, thyme and bay leaf, for 4–5 minutes. Add the flour and mustard powder and then slowly pour in the stock and milk. Bring to a simmer to cook out the flour. Take off the heat and whisk in the cheese until the soup is a smooth consistency. Season with the white pepper. Meanwhile, heat the butter in a frying pan and fry the black pudding until crisp. Add the apple and cook for a few minutes to soften. Add the chervil and serve the garnish on top of the soup in warmed bowls. To make the soup, heat the oil and butter in a large frying pan and sweat the bacon, onion, potato, garlic, celery, thyme and bay leaf, for 4–5 minutes. Add the flour and mustard powder and then slowly pour in the stock and milk. Bring to a simmer to cook out the flour. Take off the heat and whisk in the cheese until the soup is a smooth consistency. Season with the white pepper. To make the soup, heat the oil and butter in a large frying pan and sweat the bacon, onion, potato, garlic, celery, thyme and bay leaf, for 4–5 minutes. Add the flour and mustard powder and then slowly pour in the stock and milk. Bring to a simmer to cook out the flour. Take off the heat and whisk in the cheese until the soup is a smooth consistency. Season with the white pepper. Meanwhile, heat the butter in a frying pan and fry the black pudding until crisp. Add the apple and cook for a few minutes to soften. Add the chervil and serve the garnish on top of the soup in warmed bowls. Meanwhile, heat the butter in a frying pan and fry the black pudding until crisp. Add the apple and cook for a few minutes to soften. Add the chervil and serve the garnish on top of the soup in warmed bowls.
Cheesy soda bread recipe
 This traditional Irish bread is given a cheesy twist with grated cheddar baked inside and creamy Brie on top. 350g/12oz plain white flour (or plain wholemeal flour), plus extra for dusting1 tsp salt 1 tsp bicarbonate of soda 200ml/7fl oz buttermilk 2 medium free-range eggs 100g/3½oz mature cheddar, grated5 slices creamy cheese, such as Brie 350g/12oz plain white flour (or plain wholemeal flour), plus extra for dusting 1 tsp salt 1 tsp bicarbonate of soda 200ml/7fl oz buttermilk 2 medium free-range eggs 100g/3½oz mature cheddar, grated 5 slices creamy cheese, such as Brie Method Preheat the oven to 220C/200C Fan/Gas 7 and dust a non-stick baking tray with a little flour.Place the flour, salt, bicarbonate of soda, buttermilk, eggs and grated cheese in a large bowl and stir to combine. Form the dough into a ball, using your hands if preferred – it will be sticky but if it’s too wet, add a little more flour. Pop the dough ball onto the baking tray and push down slightly. Place the cheese slices on top. Bake the loaf for 30–35 minutes until cooked all the way through and golden on top. Preheat the oven to 220C/200C Fan/Gas 7 and dust a non-stick baking tray with a little flour. Preheat the oven to 220C/200C Fan/Gas 7 and dust a non-stick baking tray with a little flour. Place the flour, salt, bicarbonate of soda, buttermilk, eggs and grated cheese in a large bowl and stir to combine. Form the dough into a ball, using your hands if preferred – it will be sticky but if it’s too wet, add a little more flour. Pop the dough ball onto the baking tray and push down slightly. Place the cheese slices on top. Place the flour, salt, bicarbonate of soda, buttermilk, eggs and grated cheese in a large bowl and stir to combine. Form the dough into a ball, using your hands if preferred – it will be sticky but if it’s too wet, add a little more flour. Pop the dough ball onto the baking tray and push down slightly. Place the cheese slices on top. Bake the loaf for 30–35 minutes until cooked all the way through and golden on top. Bake the loaf for 30–35 minutes until cooked all the way through and golden on top.
Cranberry and orange sweet soda bread recipe
 The texture and flavour of soda bread isn't dissimilar to scones, so sweet doughs work beautifully. 400g/14oz plain flour1 tsp table salt 2 tsp baking powder50g/1¾oz caster sugar 1 tsp caraway seeds50g/1¾oz unsalted butter, chilled and diced 100g/3½oz dried cranberries1½ unwaxed oranges, zest only1 large free-range egg 175ml/6fl oz buttermilk 400g/14oz plain flour 1 tsp table salt 2 tsp baking powder 50g/1¾oz caster sugar 1 tsp caraway seeds 50g/1¾oz unsalted butter, chilled and diced 100g/3½oz dried cranberries 1½ unwaxed oranges, zest only 1 large free-range egg 175ml/6fl oz buttermilk Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment.In a large bowl, mix together the flour, salt, baking powder, caster sugar and caraway seeds. Using your fingers, rub in the butter until the mixture resembles breadcrumbs. Mix in the cranberries and orange zest.Mix the egg and buttermilk together then stir into the dry mixture using a wooden spoon. Use your hands to bring the dough together, then turn out onto a lightly floured surface and shape into a ball. Place the dough on the prepared baking tray and cut a cross into the top using a sharp knife. Bake for 30–35 minutes, or until risen and golden-brown. Cool completely on a wire rack before serving. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking parchment. In a large bowl, mix together the flour, salt, baking powder, caster sugar and caraway seeds. Using your fingers, rub in the butter until the mixture resembles breadcrumbs. Mix in the cranberries and orange zest. In a large bowl, mix together the flour, salt, baking powder, caster sugar and caraway seeds. Using your fingers, rub in the butter until the mixture resembles breadcrumbs. Mix in the cranberries and orange zest. Mix the egg and buttermilk together then stir into the dry mixture using a wooden spoon. Use your hands to bring the dough together, then turn out onto a lightly floured surface and shape into a ball. Mix the egg and buttermilk together then stir into the dry mixture using a wooden spoon. Use your hands to bring the dough together, then turn out onto a lightly floured surface and shape into a ball. Place the dough on the prepared baking tray and cut a cross into the top using a sharp knife. Bake for 30–35 minutes, or until risen and golden-brown. Cool completely on a wire rack before serving. Place the dough on the prepared baking tray and cut a cross into the top using a sharp knife. Bake for 30–35 minutes, or until risen and golden-brown. Cool completely on a wire rack before serving.
Stuffed Portobello mushrooms with blue cheese recipe
 An easy starter for dinner parties or a simple meal for one served with some fresh crusty bread to mop up the juices. 2 portobello mushrooms, stalks removed and chopped50g/1¾oz unsalted butter2 sprigs fresh thyme1 tbsp olive oil½ onion, finely sliced2 garlic cloves, finely chopped½ pepper chopped50g/1¾oz mild vegetarian blue cheese50g/1¾oz white breadcrumbs50g/1¾oz fresh chivessalt and freshly ground black pepper 2 portobello mushrooms, stalks removed and chopped 50g/1¾oz unsalted butter 2 sprigs fresh thyme 1 tbsp olive oil ½ onion, finely sliced 2 garlic cloves, finely chopped ½ pepper chopped 50g/1¾oz mild vegetarian blue cheese 50g/1¾oz white breadcrumbs 50g/1¾oz fresh chives salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme in both the mushrooms. Bake for 10 minutes. Heat the olive oil in a frying pan, add the onion and garlic and fry until soft. Add the chopped mushroom stalks and pepper and cook until softened.Spoon the mixture into the baked mushrooms. Put the blue cheese on top and sprinkle breadcrumbs all over. Roast the mushrooms for a further 6 minutes, or until the top is golden and bubbling.Put the mushrooms on a serving plate, sprinkle over the chopped chives and serve. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme in both the mushrooms. Bake for 10 minutes. Put the portobello mushrooms on a baking tray. Divide the unsalted butter between each mushroom. Season with salt and pepper and put a sprig of fresh thyme in both the mushrooms. Bake for 10 minutes. Heat the olive oil in a frying pan, add the onion and garlic and fry until soft. Add the chopped mushroom stalks and pepper and cook until softened. Heat the olive oil in a frying pan, add the onion and garlic and fry until soft. Add the chopped mushroom stalks and pepper and cook until softened. Spoon the mixture into the baked mushrooms. Put the blue cheese on top and sprinkle breadcrumbs all over. Roast the mushrooms for a further 6 minutes, or until the top is golden and bubbling. Spoon the mixture into the baked mushrooms. Put the blue cheese on top and sprinkle breadcrumbs all over. Roast the mushrooms for a further 6 minutes, or until the top is golden and bubbling. Put the mushrooms on a serving plate, sprinkle over the chopped chives and serve. Put the mushrooms on a serving plate, sprinkle over the chopped chives and serve. Recipe tips You could substitute blue cheese for grated cheddar or any other cheese you fancy.
Madeleines recipe
 Bake a batch of these buttery little French cakes to have with a cup of tea or coffee. Equipment and preparation: You will need a 12-cup madeleine tray. 2 free-range eggs100g/3½oz caster sugar100g/3½oz plain flour, plus extra for dusting1 lemon, juice and zest ¾ tsp baking powder100g/3½oz butter, melted and cooled slightly, plus extra for greasing 2 free-range eggs 100g/3½oz caster sugar 100g/3½oz plain flour, plus extra for dusting 1 lemon, juice and zest ¾ tsp baking powder 100g/3½oz butter, melted and cooled slightly, plus extra for greasing Method Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking. Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess. Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess. Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray. Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking. Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking. Recommended wines Any of these would work well: La Marca, Prosecco di Conegliano Valdobbiadene Extra Dry NV Italy; Villa Sandi Prosecco Frizzante DOC NV; La Jara Prosecco Frizzante Organic.
Custard tart recipe
 An English classic, the custard tart is perfect for a little smackerel of something at elevenses. 22cm/9in shortcrust pastry case300ml/10 fl oz full-fat milk200ml/7 fl oz double cream2 large free-range eggs2 free-range egg yolks80g/3oz caster sugarpinch ground nutmeg 22cm/9in shortcrust pastry case 300ml/10 fl oz full-fat milk 200ml/7 fl oz double cream 2 large free-range eggs 2 free-range egg yolks 80g/3oz caster sugar pinch ground nutmeg Method Preheat the oven to 190C/375/Gas 5.Bake the pastry case for 15 minutes until firm and browned slightly. Remove the case and turn the oven down to 160C/325F/Gas 3.In a medium saucepan, bring the milk and cream nearly to the boil. Beat the eggs, yolks and sugar together in a bowl. Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top. Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving. Preheat the oven to 190C/375/Gas 5. Preheat the oven to 190C/375/Gas 5. Bake the pastry case for 15 minutes until firm and browned slightly. Bake the pastry case for 15 minutes until firm and browned slightly. Remove the case and turn the oven down to 160C/325F/Gas 3. Remove the case and turn the oven down to 160C/325F/Gas 3. In a medium saucepan, bring the milk and cream nearly to the boil. In a medium saucepan, bring the milk and cream nearly to the boil. Beat the eggs, yolks and sugar together in a bowl. Beat the eggs, yolks and sugar together in a bowl. Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top. Pour the hot milk over them and beat gently. Pour the mixture into the pastry case and grate a little nutmeg on top. Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving. Bake for 40 minutes until just set. Remove from the oven and leave to cool before serving.
Mint lemonade recipe
 This homemade lemonade recipe makes for a refreshing addition to a picnic on warm days and a great project for the kids. 3 lemons, juice only1 lime, juce only5-6 tbsp caster sugar, to taste4 fresh mint sprigs (optional)tap water or sparkling water, to top up 3 lemons, juice only 1 lime, juce only 5-6 tbsp caster sugar, to taste 4 fresh mint sprigs (optional) tap water or sparkling water, to top up Method Add the lemon juice to a pitcher with the lime juice and zest and sugar. Stir well until the sugar is dissolved.Top up with plenty of ice and about a litre of tap water or sparkling water. Mix well and add more sugar, to taste.Add the mint sprigs, if using, to the pitcher and stir well. Add the lemon juice to a pitcher with the lime juice and zest and sugar. Stir well until the sugar is dissolved. Add the lemon juice to a pitcher with the lime juice and zest and sugar. Stir well until the sugar is dissolved. Top up with plenty of ice and about a litre of tap water or sparkling water. Mix well and add more sugar, to taste. Top up with plenty of ice and about a litre of tap water or sparkling water. Mix well and add more sugar, to taste. Add the mint sprigs, if using, to the pitcher and stir well. Add the mint sprigs, if using, to the pitcher and stir well. Recipe tips For an even lemonier lemonade, peel the zest from the lemons in strips with a sharp knife and add this to the pitcher.
Rice pudding with fresh strawberries recipe
 Top oozy rice pudding with sweet strawberries for a comforting dessert. Get kids to help out with mixing the rice pudding ingredients and mashing the strawberries. 100g/3½oz pudding rice, rinsed40g/1½oz caster sugar750ml/1¼ pint semi-skimmed milk200g/7oz strawberries 100g/3½oz pudding rice, rinsed 40g/1½oz caster sugar 750ml/1¼ pint semi-skimmed milk 200g/7oz strawberries Method Preheat the oven to 150C/130C Fan/Gas 2.Put the rice in a 1-litre/1¾-pint baking dish, then mix in the sugar and milk. Place the dish on a baking tray and bake for 1¾-2 hours, or until the rice is soft and the mixture thickened with a golden top. Set aside.Remove the stalks from the strawberries. Rinse the fruit, then put it in a bowl and mash using a fork until almost smooth.Serve the rice pudding warm with a spoonful of mashed strawberries on top. Preheat the oven to 150C/130C Fan/Gas 2. Preheat the oven to 150C/130C Fan/Gas 2. Put the rice in a 1-litre/1¾-pint baking dish, then mix in the sugar and milk. Place the dish on a baking tray and bake for 1¾-2 hours, or until the rice is soft and the mixture thickened with a golden top. Set aside. Put the rice in a 1-litre/1¾-pint baking dish, then mix in the sugar and milk. Place the dish on a baking tray and bake for 1¾-2 hours, or until the rice is soft and the mixture thickened with a golden top. Set aside. Remove the stalks from the strawberries. Rinse the fruit, then put it in a bowl and mash using a fork until almost smooth. Remove the stalks from the strawberries. Rinse the fruit, then put it in a bowl and mash using a fork until almost smooth. Serve the rice pudding warm with a spoonful of mashed strawberries on top. Serve the rice pudding warm with a spoonful of mashed strawberries on top. Recipe tips If you don’t have any fruit to mash for the top you can simply add a small spoonful of jam instead. Add dried fruit to the rice pudding before cooking to sweeten the dish naturally. You can replace up to half of the sugar with dried fruits such as finely chopped dates or apricots. Semi-skimmed milk makes for a lower fat rice pudding, but you can replace with whole milk if you prefer. If you’re in a rush you can cook the rice pudding in a saucepan on the hob. Simply bring the mixture to a boil, reduce the heat to low once boiling, cover and leave to cook for 35-40 minutes, stirring now and again.