ademchaoua/GeneralTextCorpus huggingface dataset:
Crystallised flowers recipe
 By Kaia England From MasterChef Shopping list Ingredients 1 large egg white1 tbsp waterfresh pansies, violas or rose petals55g/2oz superfine caster sugar 1 large egg white 1 tbsp water fresh pansies, violas or rose petals 55g/2oz superfine caster sugar Method In a small bowl, stir together the egg white and water. Grasp the petals with a pair of tweezers and carefully brush the egg mixture onto the petals, lightly coating both sides. In another bowl, toss the petals with the sugar and transfer to a rack. Allow the petals to dry at least 6 hours, longer if necessary. In a small bowl, stir together the egg white and water. Grasp the petals with a pair of tweezers and carefully brush the egg mixture onto the petals, lightly coating both sides. In a small bowl, stir together the egg white and water. Grasp the petals with a pair of tweezers and carefully brush the egg mixture onto the petals, lightly coating both sides. In another bowl, toss the petals with the sugar and transfer to a rack. Allow the petals to dry at least 6 hours, longer if necessary. In another bowl, toss the petals with the sugar and transfer to a rack. Allow the petals to dry at least 6 hours, longer if necessary. Related recipes Creole spiced squash with molasses chicken. By Shivi Ramoutar Using edible flowers recipes (15)
Chicken in cider recipe
 A warming meal of juicy chicken thighs fried with bacon, apples and cider. Try it with mashed potato. 30g/1oz butter1 red onion, peeled and sliced6 chicken thighs6 rashers of smoked streaky bacon, cut into postage stamp sized pieces2 Discovery apples or similar, cored and sliced into wedges300ml/10½fl oz dry cidersaltmashed potato, to serve 30g/1oz butter 1 red onion, peeled and sliced 6 chicken thighs 6 rashers of smoked streaky bacon, cut into postage stamp sized pieces 2 Discovery apples or similar, cored and sliced into wedges 300ml/10½fl oz dry cider salt mashed potato, to serve Method Place the butter in a heavy-based, lidded casserole over a medium heat.Add the sliced onion and allow to soften for one minute.Place the chicken thighs, skin-side down, into the pan and fry for 2-3 minutes, or until the skin begins to brown.Add the sliced bacon, turn the thighs over, and cook for a further 2-3 minutes, or until the bacon begins to colour.Add the apples and allow to soften for one minute. Pour in the cider and season with a pinch of salt. Cover with a lid and simmer for 10-15 minutes, or until the chicken juices run clear. Serve immediately, taking the pot to the table and allowing people to help themselves. Place the butter in a heavy-based, lidded casserole over a medium heat. Place the butter in a heavy-based, lidded casserole over a medium heat. Add the sliced onion and allow to soften for one minute. Add the sliced onion and allow to soften for one minute. Place the chicken thighs, skin-side down, into the pan and fry for 2-3 minutes, or until the skin begins to brown. Place the chicken thighs, skin-side down, into the pan and fry for 2-3 minutes, or until the skin begins to brown. Add the sliced bacon, turn the thighs over, and cook for a further 2-3 minutes, or until the bacon begins to colour. Add the sliced bacon, turn the thighs over, and cook for a further 2-3 minutes, or until the bacon begins to colour. Add the apples and allow to soften for one minute. Add the apples and allow to soften for one minute. Pour in the cider and season with a pinch of salt. Cover with a lid and simmer for 10-15 minutes, or until the chicken juices run clear. Pour in the cider and season with a pinch of salt. Cover with a lid and simmer for 10-15 minutes, or until the chicken juices run clear. Serve immediately, taking the pot to the table and allowing people to help themselves. Serve immediately, taking the pot to the table and allowing people to help themselves.
Moroccan carrot recipe
 Toss carrots and aubergine with oil, cinnamon, paprika, zaatar and cumin, then roast and serve on a bed of tahini and dill yoghurt for a delicious Middle Eastern sharing dish. 4 tbsp olive oil 2 garlic cloves, left whole and smashed½ tsp paprika½ tsp cumin½ tsp ground gingerpinch ground cinnamon½ tsp turmericpinch cayenne½ tsp zaatar2 bunches baby carrots, peeled and left whole1 aubergine, chopped into 7cm batons, offcuts reservedpinch ras el hanout3 tsp fresh dill, chopped400ml/14fl oz natural yoghurt1–2 tbsp tahini40g/1½oz black sesame seeds1 lemon, zest only 4 tbsp olive oil 2 garlic cloves, left whole and smashed ½ tsp paprika ½ tsp cumin ½ tsp ground ginger pinch ground cinnamon ½ tsp turmeric pinch cayenne ½ tsp zaatar 2 bunches baby carrots, peeled and left whole 1 aubergine, chopped into 7cm batons, offcuts reserved pinch ras el hanout 3 tsp fresh dill, chopped 400ml/14fl oz natural yoghurt 1–2 tbsp tahini 40g/1½oz black sesame seeds 1 lemon, zest only Method Preheat the oven to 180C/350F/Gas 4. In a roasting dish, combine the 2 tablespoons of the oil oil, garlic, paprika, cumin, ginger, cinnamon, turmeric, cayenne and zaatar. Add the carrots and aubergine, making sure they’re properly coated in the oil and spices. Roast in the oven for 20–30 minutes, until the carrots are tender. In a small bowl, mix 2 teaspoons of the dill with the yoghurt and tahini.Chop the off cuts of aubergine into small pieces and fry in the remaining olive oil until crisp. Add the ras el hanout and dill to finish. Tip the roasted carrots and aubergines into a serving bowl, top with the yoghurt, aubergine trimmings and sprinkle with the black sesame seeds and lemon zest. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. In a roasting dish, combine the 2 tablespoons of the oil oil, garlic, paprika, cumin, ginger, cinnamon, turmeric, cayenne and zaatar. Add the carrots and aubergine, making sure they’re properly coated in the oil and spices. Roast in the oven for 20–30 minutes, until the carrots are tender. In a roasting dish, combine the 2 tablespoons of the oil oil, garlic, paprika, cumin, ginger, cinnamon, turmeric, cayenne and zaatar. Add the carrots and aubergine, making sure they’re properly coated in the oil and spices. Roast in the oven for 20–30 minutes, until the carrots are tender. In a small bowl, mix 2 teaspoons of the dill with the yoghurt and tahini. In a small bowl, mix 2 teaspoons of the dill with the yoghurt and tahini. Chop the off cuts of aubergine into small pieces and fry in the remaining olive oil until crisp. Add the ras el hanout and dill to finish. Chop the off cuts of aubergine into small pieces and fry in the remaining olive oil until crisp. Add the ras el hanout and dill to finish. Tip the roasted carrots and aubergines into a serving bowl, top with the yoghurt, aubergine trimmings and sprinkle with the black sesame seeds and lemon zest. Tip the roasted carrots and aubergines into a serving bowl, top with the yoghurt, aubergine trimmings and sprinkle with the black sesame seeds and lemon zest.
Steamed carrots recipe
 Give carrots the limelight with a little help from honey, salt and butter. Perfect for a Sunday dinner side. 5 medium carrots, peeled, tops discarded and sliced into 5mm coins on the diagonal½ tsp sea salt flakes2 tsp honey or soft brown sugar2 tbsp butter or extra virgin olive oil2 tbsp chopped fresh parsley or chives 5 medium carrots, peeled, tops discarded and sliced into 5mm coins on the diagonal ½ tsp sea salt flakes 2 tsp honey or soft brown sugar 2 tbsp butter or extra virgin olive oil 2 tbsp chopped fresh parsley or chives Method Put the carrot slices into a medium saucepan. Add 250ml water, the salt and honey, then put the pan over a medium-high heat and bring to the boil. Reduce the heat to low-medium and cover the pan with a lid. Cook for 15 minutes, or until the carrots are tender but still retain a bit of bite. Drain the carrots and toss with the butter and chopped herbs. Season with salt and pepper. Put the carrot slices into a medium saucepan. Add 250ml water, the salt and honey, then put the pan over a medium-high heat and bring to the boil. Reduce the heat to low-medium and cover the pan with a lid. Cook for 15 minutes, or until the carrots are tender but still retain a bit of bite. Put the carrot slices into a medium saucepan. Add 250ml water, the salt and honey, then put the pan over a medium-high heat and bring to the boil. Reduce the heat to low-medium and cover the pan with a lid. Cook for 15 minutes, or until the carrots are tender but still retain a bit of bite. Drain the carrots and toss with the butter and chopped herbs. Season with salt and pepper. Drain the carrots and toss with the butter and chopped herbs. Season with salt and pepper.
Chorizo, halloumi and pepper sandwich recipe
 The best sandwich for lazy afternoons. Also nice on rice! Recipe tested with 800W microwave. ¼ ring of chorizo (about 7cm/3in), sliced½ red pepper, deseeded and sliced1 tsp paprika2 slices halloumismall handful rocket or spinach leaves1 crusty bread roll sweet chilli sauce (optional), to serve ¼ ring of chorizo (about 7cm/3in), sliced ½ red pepper, deseeded and sliced 1 tsp paprika 2 slices halloumi small handful rocket or spinach leaves 1 crusty bread roll sweet chilli sauce (optional), to serve Method Put the chorizo, pepper and paprika in a microwaveable bowl. Microwave for 2 minutes. Put the halloumi on a microwavable plate and microwave for 40 seconds. Place the vegetables, halloumi and salad leaves into the roll, drizzle over the sweet chilli sauce, if using, and serve. Put the chorizo, pepper and paprika in a microwaveable bowl. Microwave for 2 minutes. Put the chorizo, pepper and paprika in a microwaveable bowl. Microwave for 2 minutes. Put the halloumi on a microwavable plate and microwave for 40 seconds. Put the halloumi on a microwavable plate and microwave for 40 seconds. Place the vegetables, halloumi and salad leaves into the roll, drizzle over the sweet chilli sauce, if using, and serve. Place the vegetables, halloumi and salad leaves into the roll, drizzle over the sweet chilli sauce, if using, and serve.
Gotu kola sambol recipe
 Gotu kola sambol is a herby coconut salad popular in Sri Lanka. It makes a wonderful accompaniment to rich, spicy dishes. small bunch of gotu kola, washed (alternatively use curly leaf parsley or curly kale)1 large tomato, finely chopped1 small green finger chilli, finely sliced6 small red shallots, finely sliced½ fresh coconut (alternatively use 200g/7oz fresh coconut flakes)1 tbsp Maldive fish flakes (dried tuna flakes, also known as Maldive chips)½ lime, juice onlytable salt, to taste small bunch of gotu kola, washed (alternatively use curly leaf parsley or curly kale) 1 large tomato, finely chopped 1 small green finger chilli, finely sliced 6 small red shallots, finely sliced ½ fresh coconut (alternatively use 200g/7oz fresh coconut flakes) 1 tbsp Maldive fish flakes (dried tuna flakes, also known as Maldive chips) ½ lime, juice only table salt, to taste Method Finely chop the gotu kola, including the stalks, and place in a large bowl. Add the tomatoes, chilli and shallots and mix together.Using a coconut scraper, scrape out the coconut flesh into a bowl. Add a couple of handfuls of coconut flesh to the bowl, along with the Maldive fish flakes, lime juice and a little salt. Mix well to combine, taste and add more salt if desired. Finely chop the gotu kola, including the stalks, and place in a large bowl. Add the tomatoes, chilli and shallots and mix together. Finely chop the gotu kola, including the stalks, and place in a large bowl. Add the tomatoes, chilli and shallots and mix together. Using a coconut scraper, scrape out the coconut flesh into a bowl. Add a couple of handfuls of coconut flesh to the bowl, along with the Maldive fish flakes, lime juice and a little salt. Mix well to combine, taste and add more salt if desired. Using a coconut scraper, scrape out the coconut flesh into a bowl. Add a couple of handfuls of coconut flesh to the bowl, along with the Maldive fish flakes, lime juice and a little salt. Mix well to combine, taste and add more salt if desired. Recipe tips Gotu kola is difficult to buy in many parts of the UK, but curly parsley or curly kale also work well. It can be tricky to remove the flesh from fresh coconuts but fresh coconut flakes are available from the freezer section of some supermarkets. Alternatively, rehydrate desiccated coconut in a little water.
Pressure-cooker risotto with leeks, sun-dried tomatoes and mascarpone recipe
 75g/3oz unsalted butter1 medium onion, peeled and finely chopped2 cloves garlic, peeled and finely chopped2 leeks, washed, halved lengthways and sliced2 sprigs thyme150g/5oz risotto rice, such as Arborio8 sun-dried tomatoes, cut into thin strips450ml/¾ pint hot vegetable stock50g/2oz mascarpone50g/2oz parmesan1 tbsp fresh flatleaf parsley, finely chopped 75g/3oz unsalted butter 1 medium onion, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 2 leeks, washed, halved lengthways and sliced 2 sprigs thyme 150g/5oz risotto rice, such as Arborio 8 sun-dried tomatoes, cut into thin strips 450ml/¾ pint hot vegetable stock 50g/2oz mascarpone 50g/2oz parmesan 1 tbsp fresh flatleaf parsley, finely chopped Method Melt the butter in a pressure cooker on a gentle heat (CAUTION: Please follow the manufacturer guidelines for safe use of your pressure cooker). Add the onion, garlic, leeks and thyme and cook for 4-5 minutes without colouring.Add the rice and sun-dried tomatoes and stir well, making sure you coat the rice thoroughly with the butter.Add the hot stock and lock the lid in position and bring to pressure. Reduce heat and cook for six minutes.Release the pressure, remove the lid and stir.Fold in the mascarpone and parmesan and season to taste.Garnish with the parsley and serve at once. Melt the butter in a pressure cooker on a gentle heat (CAUTION: Please follow the manufacturer guidelines for safe use of your pressure cooker). Add the onion, garlic, leeks and thyme and cook for 4-5 minutes without colouring. Melt the butter in a pressure cooker on a gentle heat (CAUTION: Please follow the manufacturer guidelines for safe use of your pressure cooker). Add the onion, garlic, leeks and thyme and cook for 4-5 minutes without colouring. Add the rice and sun-dried tomatoes and stir well, making sure you coat the rice thoroughly with the butter. Add the rice and sun-dried tomatoes and stir well, making sure you coat the rice thoroughly with the butter. Add the hot stock and lock the lid in position and bring to pressure. Reduce heat and cook for six minutes. Add the hot stock and lock the lid in position and bring to pressure. Reduce heat and cook for six minutes. Release the pressure, remove the lid and stir. Release the pressure, remove the lid and stir. Fold in the mascarpone and parmesan and season to taste. Fold in the mascarpone and parmesan and season to taste. Garnish with the parsley and serve at once. Garnish with the parsley and serve at once.
Simple tomato sauce recipe
 You can make this tomato sauce recipe with either fresh or canned tomatoes. If using fresh, make sure they have a good deep colour and are juicy with lots of flavour. 125ml/4fl oz olive oil225g/8oz onions, finely chopped2 garlic cloves, crushed400g/14oz skinned, chopped tomatoes150ml/5fl oz water3 fresh bay leaves¾ tsp salt¾ tsp sugar 125ml/4fl oz olive oil 225g/8oz onions, finely chopped 2 garlic cloves, crushed 400g/14oz skinned, chopped tomatoes 150ml/5fl oz water 3 fresh bay leaves ¾ tsp salt ¾ tsp sugar Method Heat the olive oil in a wide shallow pan over a medium heat. Add the onions and garlic and sauté for 15 minutes, stirring every now and then, until soft and sweet and very lightly golden-brown. Add the tomatoes, water, bay leaves, salt and sugar, bring to the boil, lower the heat and leave to simmer very gently, uncovered, stirring now and then, for 45 minutes to one hour until it has almost reduced to a purée. Leave to cool slightly then remove the bay leaves, tip into a food processor and blend until smooth. Leave to cool, cover and refrigerate or freeze until needed. Heat the olive oil in a wide shallow pan over a medium heat. Add the onions and garlic and sauté for 15 minutes, stirring every now and then, until soft and sweet and very lightly golden-brown. Heat the olive oil in a wide shallow pan over a medium heat. Add the onions and garlic and sauté for 15 minutes, stirring every now and then, until soft and sweet and very lightly golden-brown. Add the tomatoes, water, bay leaves, salt and sugar, bring to the boil, lower the heat and leave to simmer very gently, uncovered, stirring now and then, for 45 minutes to one hour until it has almost reduced to a purée. Leave to cool slightly then remove the bay leaves, tip into a food processor and blend until smooth. Add the tomatoes, water, bay leaves, salt and sugar, bring to the boil, lower the heat and leave to simmer very gently, uncovered, stirring now and then, for 45 minutes to one hour until it has almost reduced to a purée. Leave to cool slightly then remove the bay leaves, tip into a food processor and blend until smooth. Leave to cool, cover and refrigerate or freeze until needed. Leave to cool, cover and refrigerate or freeze until needed.
Fattoush salad recipe
 A crisp and crunchy Levantine salad, best enjoyed on a hot and sunny day. The pitta croutons are a great way to use up stale pitta breads. 100ml/3½fl oz vegetable oil2 pitta breads, cut into squares2 large vine tomatoes, chopped into large chunks ½ cucumber, chopped into large chunks1 Little Gem lettuce, leaves separated and torn2 fresh mint sprigs, leaves picked and finely choppedlarge handful fresh parsley, finely chopped 10–12 black olives, pitted ½ pomegranate, seeds onlysalt and freshly ground black pepper 100ml/3½fl oz vegetable oil 2 pitta breads, cut into squares 2 large vine tomatoes, chopped into large chunks ½ cucumber, chopped into large chunks 1 Little Gem lettuce, leaves separated and torn 2 fresh mint sprigs, leaves picked and finely chopped large handful fresh parsley, finely chopped 10–12 black olives, pitted ½ pomegranate, seeds only salt and freshly ground black pepper 1 lemon, juice only 2–3 tbsp extra virgin olive oil2 tbsp pomegranate molasses1 tsp sumac, plus extra to garnish 1 lemon, juice only 2–3 tbsp extra virgin olive oil 2 tbsp pomegranate molasses 1 tsp sumac, plus extra to garnish Method Heat the vegetable oil in a deep-fat fryer until it reaches about 170C, or a cube of bread browns in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.)Deep-fry the pitta bread for 2–3 minutes, or until golden-brown. Drain on kitchen paper and sprinkle with sea salt. To make the dressing, whisk the ingredients together in a small jug. Season with salt and pepper. To make the salad, place the tomatoes, cucumber lettuce, herbs and olives in a large bowl. Pour over the dressing and mix well. Scatter with the fried pitta, pomegranate seeds and a sprinkle of sumac before serving. Heat the vegetable oil in a deep-fat fryer until it reaches about 170C, or a cube of bread browns in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Heat the vegetable oil in a deep-fat fryer until it reaches about 170C, or a cube of bread browns in 30 seconds. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep-fry the pitta bread for 2–3 minutes, or until golden-brown. Drain on kitchen paper and sprinkle with sea salt. Deep-fry the pitta bread for 2–3 minutes, or until golden-brown. Drain on kitchen paper and sprinkle with sea salt. To make the dressing, whisk the ingredients together in a small jug. Season with salt and pepper. To make the dressing, whisk the ingredients together in a small jug. Season with salt and pepper. To make the salad, place the tomatoes, cucumber lettuce, herbs and olives in a large bowl. Pour over the dressing and mix well. To make the salad, place the tomatoes, cucumber lettuce, herbs and olives in a large bowl. Pour over the dressing and mix well. Scatter with the fried pitta, pomegranate seeds and a sprinkle of sumac before serving. Scatter with the fried pitta, pomegranate seeds and a sprinkle of sumac before serving.
Leftover chicken tacos recipe
 This quick and easy dinner is a great way to put leftover roast chicken to work. 2 tbsp vegetable oil½ onion, choppedhandful leftover roast chicken, shreddedpinch cuminpinch paprika 200g tinned chopped tomatoes3 mini flour tortillas 1 spring onion, choppedsmall handful crumbled feta sea salt and freshly ground black pepper 2 tbsp vegetable oil ½ onion, chopped handful leftover roast chicken, shredded pinch cumin pinch paprika 200g tinned chopped tomatoes 3 mini flour tortillas 1 spring onion, chopped small handful crumbled feta sea salt and freshly ground black pepper Method Heat the oil in a large frying pan over a medium heat. Once hot, fry the onion, roasted chicken, cumin and paprika. Once the onions have softened, add the chopped tomatoes. Simmer for 2–3 minutes and season to taste with salt and pepper. Warm the tacos in a microwave or the oven. Spoon the chicken onto the warmed tacos and sprinkle over the spring onions and feta. Fold and enjoy! Heat the oil in a large frying pan over a medium heat. Once hot, fry the onion, roasted chicken, cumin and paprika. Heat the oil in a large frying pan over a medium heat. Once hot, fry the onion, roasted chicken, cumin and paprika. Once the onions have softened, add the chopped tomatoes. Simmer for 2–3 minutes and season to taste with salt and pepper. Warm the tacos in a microwave or the oven. Once the onions have softened, add the chopped tomatoes. Simmer for 2–3 minutes and season to taste with salt and pepper. Warm the tacos in a microwave or the oven. Spoon the chicken onto the warmed tacos and sprinkle over the spring onions and feta. Fold and enjoy! Spoon the chicken onto the warmed tacos and sprinkle over the spring onions and feta. Fold and enjoy!
Easy vegetable stock recipe
 Make this quick veggie stock and your recipes will taste all the better for it. It freezes brilliantly so you can have fresh vegetable stock whenever you need it. 2 carrots, peeled and roughly chopped2 onions, peeled and quartered2 stalks celery, roughly chopped½ bulb fennel, roughly chopped2 tomatoes8 button mushrooms, halved6 black peppercorns1 dried bay leaf3 fresh parsley stalks 2 carrots, peeled and roughly chopped 2 onions, peeled and quartered 2 stalks celery, roughly chopped ½ bulb fennel, roughly chopped 2 tomatoes 8 button mushrooms, halved 6 black peppercorns 1 dried bay leaf 3 fresh parsley stalks Method Put all the ingredients into a large pan and cover with water. Bring to the boil. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Put all the ingredients into a large pan and cover with water. Bring to the boil. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Put all the ingredients into a large pan and cover with water. Bring to the boil. Cover and simmer very gently for 20-30 minutes. Strain into a large bowl and allow to cool. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube. Use within 3 days or freeze. To freeze, reduce the stock by half by boiling vigorously and cool. Pour into ice-cube trays and freeze. When frozen put the cubes into a bag, label it, and when you want to use one, just put in a jug and add boiling water to dissolve the cube.