ademchaoua/GeneralTextCorpus huggingface dataset:
Spiced roasted pineapple with vanilla ice cream recipe
 200g/7¼oz caster sugar4 green cardamom pods, lightly crushedsmall pinch saffron strands3 star anise1 cinnamon stick, broken8 black peppercorns, left whole10 fennel seeds300ml/10½fl oz water1 ripe pineapple, peeled, core removed, chopped into 8 equal-sized piecesgood quality vanilla ice cream, to serve (optional) 200g/7¼oz caster sugar 4 green cardamom pods, lightly crushed small pinch saffron strands 3 star anise 1 cinnamon stick, broken 8 black peppercorns, left whole 10 fennel seeds 300ml/10½fl oz water 1 ripe pineapple, peeled, core removed, chopped into 8 equal-sized pieces good quality vanilla ice cream, to serve (optional) Method Preheat the oven to 200C/400F/Gas 6.Place the sugar and spices into a heavy-based pan and pour over the water. Bring the mixture to the boil, stirring well so that the sugar dissolves, then reduce the heat until the mixture is simmering and continue to simmer for 8-10 minutes, or until the mixture has thickened and resembles syrup.Strain the mixture into a clean jug, discarding the whole spices (reserve the strained liquid). Set aside to cool.Meanwhile, lay the pineapple pieces onto a roasting tray. Drizzle over two thirds of the sugar syrup, then transfer to the oven and roast for 8-10 minutes, basting regularly with the remaining sugar syrup.To serve, arrange two pieces of spiced, roasted pineapple into the centre of each of four serving plates. Place a scoop of ice cream alongside each, if using. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the sugar and spices into a heavy-based pan and pour over the water. Bring the mixture to the boil, stirring well so that the sugar dissolves, then reduce the heat until the mixture is simmering and continue to simmer for 8-10 minutes, or until the mixture has thickened and resembles syrup. Place the sugar and spices into a heavy-based pan and pour over the water. Bring the mixture to the boil, stirring well so that the sugar dissolves, then reduce the heat until the mixture is simmering and continue to simmer for 8-10 minutes, or until the mixture has thickened and resembles syrup. Strain the mixture into a clean jug, discarding the whole spices (reserve the strained liquid). Set aside to cool. Strain the mixture into a clean jug, discarding the whole spices (reserve the strained liquid). Set aside to cool. Meanwhile, lay the pineapple pieces onto a roasting tray. Drizzle over two thirds of the sugar syrup, then transfer to the oven and roast for 8-10 minutes, basting regularly with the remaining sugar syrup. Meanwhile, lay the pineapple pieces onto a roasting tray. Drizzle over two thirds of the sugar syrup, then transfer to the oven and roast for 8-10 minutes, basting regularly with the remaining sugar syrup. To serve, arrange two pieces of spiced, roasted pineapple into the centre of each of four serving plates. Place a scoop of ice cream alongside each, if using. To serve, arrange two pieces of spiced, roasted pineapple into the centre of each of four serving plates. Place a scoop of ice cream alongside each, if using.
Sweet meringue recipe
 This delicious cocktail uses falernum - a sweet syrup flavoured with ginger, cloves, lime and vanilla. Ingredients 2 tsp fresh lime2 tsp falernum25ml/1fl oz coconut water75ml/3fl oz dark rum1 tbsp apricot liqueur 2 tsp fresh lime 2 tsp falernum 25ml/1fl oz coconut water 75ml/3fl oz dark rum 1 tbsp apricot liqueur To garnish slice fresh mangofresh mint sprig slice fresh mango fresh mint sprig Method Place all the ingredients into a cocktail shaker with a handful of ice and shake hard. Strain the cocktail into a tumbler filled with ice and garnish with a slice of mango and a mint sprig. Place all the ingredients into a cocktail shaker with a handful of ice and shake hard. Place all the ingredients into a cocktail shaker with a handful of ice and shake hard. Strain the cocktail into a tumbler filled with ice and garnish with a slice of mango and a mint sprig. Strain the cocktail into a tumbler filled with ice and garnish with a slice of mango and a mint sprig. Related recipes This recipe is from...
Cream of broccoli and Stilton soup recipe
 1 tbsp olive oil½ onion, chopped1 garlic clove, chopped100g/3½oz broccoli florets, blanched150ml/4½fl oz hot vegetable stock50g/1½oz Stiltonsalt and freshly ground black pepper 1 tbsp olive oil ½ onion, chopped 1 garlic clove, chopped 100g/3½oz broccoli florets, blanched 150ml/4½fl oz hot vegetable stock 50g/1½oz Stilton salt and freshly ground black pepper Method Heat the oil in a frying pan, then add the onion and garlic and fry until softened.Add the broccoli and the stock and simmer for 8-10 minutes.Add the Stilton and season, to taste, with salt and freshly ground black pepper.Allow to cool slightly, then transfer to a food processor and blend until smooth.To serve, pour into a warm bowl. Heat the oil in a frying pan, then add the onion and garlic and fry until softened. Heat the oil in a frying pan, then add the onion and garlic and fry until softened. Add the broccoli and the stock and simmer for 8-10 minutes. Add the broccoli and the stock and simmer for 8-10 minutes. Add the Stilton and season, to taste, with salt and freshly ground black pepper. Add the Stilton and season, to taste, with salt and freshly ground black pepper. Allow to cool slightly, then transfer to a food processor and blend until smooth. Allow to cool slightly, then transfer to a food processor and blend until smooth. To serve, pour into a warm bowl. To serve, pour into a warm bowl.
Creamed cauliflower and Stilton soup recipe
 1 shallot knob of butter1 head of cauliflower1 litre/35fl oz chicken stock300g/10½oz Stilton300g/10½fl oz double cream 1 shallot knob of butter 1 head of cauliflower 1 litre/35fl oz chicken stock 300g/10½oz Stilton 300g/10½fl oz double cream crusty bread crusty bread Method Sweat the shallots in butter until soft.Add the cauliflower florets and the chicken stock.Cook until cauliflower is soft.Add the Stilton and the cream and bring nearly to the boilSeason and remove to a food processor.Strain the soup, garnish with parsley leaves and serve in a warmed bowl with crusty bread. Sweat the shallots in butter until soft. Sweat the shallots in butter until soft. Add the cauliflower florets and the chicken stock. Add the cauliflower florets and the chicken stock. Cook until cauliflower is soft. Cook until cauliflower is soft. Add the Stilton and the cream and bring nearly to the boil Add the Stilton and the cream and bring nearly to the boil Season and remove to a food processor. Season and remove to a food processor. Strain the soup, garnish with parsley leaves and serve in a warmed bowl with crusty bread. Strain the soup, garnish with parsley leaves and serve in a warmed bowl with crusty bread.
Creamy leek, broccoli and Stilton linguine recipe
 small head broccoli, cut into florets25g/1oz butter½ leek, finely chopped50ml/2fl oz double cream100g/3½oz linguine, cooked according to packet instructions 50g/1¾oz Stilton, crumbled small head broccoli, cut into florets 25g/1oz butter ½ leek, finely chopped 50ml/2fl oz double cream 100g/3½oz linguine, cooked according to packet instructions 50g/1¾oz Stilton, crumbled Method Bring a saucepan of slightly salted water to the boil and add the broccoli. Cook over a high heat for 3-4 minutes, or until quite tender, then drain.Melt the butter in a frying pan over a medium heat, add the leeks and cook for two minutes, then add the cooked broccoli and cook for a further two minutes. Add the cream and simmer for two minutes, then add the cooked linguine and Stilton and mix together well.To serve, spoon the pasta mixture into a serving bowl. Bring a saucepan of slightly salted water to the boil and add the broccoli. Cook over a high heat for 3-4 minutes, or until quite tender, then drain. Bring a saucepan of slightly salted water to the boil and add the broccoli. Cook over a high heat for 3-4 minutes, or until quite tender, then drain. Melt the butter in a frying pan over a medium heat, add the leeks and cook for two minutes, then add the cooked broccoli and cook for a further two minutes. Melt the butter in a frying pan over a medium heat, add the leeks and cook for two minutes, then add the cooked broccoli and cook for a further two minutes. Add the cream and simmer for two minutes, then add the cooked linguine and Stilton and mix together well. Add the cream and simmer for two minutes, then add the cooked linguine and Stilton and mix together well. To serve, spoon the pasta mixture into a serving bowl. To serve, spoon the pasta mixture into a serving bowl.
Stilton and herb-crusted haddock recipe
 175g/6oz fillet haddock1 tsp Dijon mustard50g/1¾oz fresh breadcrumbs25g/1oz Stiltonhandful fresh parsley, chopped75g/2½oz butter1 tbsp chopped fresh dill½ lemon, juice onlysalt and freshly ground black pepper lemon wedges, to garnish 175g/6oz fillet haddock 1 tsp Dijon mustard 50g/1¾oz fresh breadcrumbs 25g/1oz Stilton handful fresh parsley, chopped 75g/2½oz butter 1 tbsp chopped fresh dill ½ lemon, juice only salt and freshly ground black pepper lemon wedges, to garnish Method Preheat oven to 200C/400F/Gas 6.Place the haddock fillet onto a baking sheet and spread the mustard over the fish. In a mini food processor, blend together the breadcrumbs, Stilton, parsley and 15g/½oz of butter and press onto the fish. Transfer the baking sheet to the oven and cook for 8-10 minutes, or until golden-brown and cooked through. Place the rest of the butter, along with the dill and lemon juice into a small saucepan and heat over a low heat until the butter has melted, then season well with salt and freshly ground black pepper. To serve, place the fish onto a serving plate, with lemon wedges alongside, and pour the sauce over the fish. Preheat oven to 200C/400F/Gas 6. Preheat oven to 200C/400F/Gas 6. Place the haddock fillet onto a baking sheet and spread the mustard over the fish. Place the haddock fillet onto a baking sheet and spread the mustard over the fish. In a mini food processor, blend together the breadcrumbs, Stilton, parsley and 15g/½oz of butter and press onto the fish. In a mini food processor, blend together the breadcrumbs, Stilton, parsley and 15g/½oz of butter and press onto the fish. Transfer the baking sheet to the oven and cook for 8-10 minutes, or until golden-brown and cooked through. Transfer the baking sheet to the oven and cook for 8-10 minutes, or until golden-brown and cooked through. Place the rest of the butter, along with the dill and lemon juice into a small saucepan and heat over a low heat until the butter has melted, then season well with salt and freshly ground black pepper. Place the rest of the butter, along with the dill and lemon juice into a small saucepan and heat over a low heat until the butter has melted, then season well with salt and freshly ground black pepper. To serve, place the fish onto a serving plate, with lemon wedges alongside, and pour the sauce over the fish. To serve, place the fish onto a serving plate, with lemon wedges alongside, and pour the sauce over the fish.
Roasted pork fillet stuffed with Stilton recipe
 2x250g/9oz pork fillet55g/2oz mature blue Stiltonsage leaves, 2-3 per fillet1 tbsp flour30g/1oz unsalted butter1 tbsp olive oil55ml/2fl oz dry white winesalt and pepper 2x250g/9oz pork fillet 55g/2oz mature blue Stilton sage leaves, 2-3 per fillet 1 tbsp flour 30g/1oz unsalted butter 1 tbsp olive oil 55ml/2fl oz dry white wine salt and pepper Method Make a deep cut in each pork fillet but not all the way through. Slice the Stilton and place in the cut together with the sage leaves. Close the fillet and tie with string in 2 or 3 places. Season.Heat the butter and oil in an oven dish on the hob. Lightly flour the fillet, remove any excess. When the butter and oil are hot and lightly brown, sauté the fillet on both sides. Add the wine and bring to the boil. Place in a preheated oven at 200C/400F/Gas 6 for 30 minutes.Remove from the oven, cut away the string and slice the meat into 1cm/½in pieces and keep warm.Taste the cooking juices and adjust the seasoning. Add a tablespoon of water to the dish and scrape the tasty bits off the bottom to make a sauce. Place the sliced pork on plate and pour over the sauce. Serve with baby cabbage. Make a deep cut in each pork fillet but not all the way through. Slice the Stilton and place in the cut together with the sage leaves. Close the fillet and tie with string in 2 or 3 places. Season. Make a deep cut in each pork fillet but not all the way through. Slice the Stilton and place in the cut together with the sage leaves. Close the fillet and tie with string in 2 or 3 places. Season. Heat the butter and oil in an oven dish on the hob. Lightly flour the fillet, remove any excess. When the butter and oil are hot and lightly brown, sauté the fillet on both sides. Add the wine and bring to the boil. Place in a preheated oven at 200C/400F/Gas 6 for 30 minutes. Heat the butter and oil in an oven dish on the hob. Lightly flour the fillet, remove any excess. When the butter and oil are hot and lightly brown, sauté the fillet on both sides. Add the wine and bring to the boil. Place in a preheated oven at 200C/400F/Gas 6 for 30 minutes. Remove from the oven, cut away the string and slice the meat into 1cm/½in pieces and keep warm. Remove from the oven, cut away the string and slice the meat into 1cm/½in pieces and keep warm. Taste the cooking juices and adjust the seasoning. Add a tablespoon of water to the dish and scrape the tasty bits off the bottom to make a sauce. Place the sliced pork on plate and pour over the sauce. Serve with baby cabbage. Taste the cooking juices and adjust the seasoning. Add a tablespoon of water to the dish and scrape the tasty bits off the bottom to make a sauce. Place the sliced pork on plate and pour over the sauce. Serve with baby cabbage.
Portobello mushrooms with Stilton recipe
 2 Portobello mushrooms2 garlic cloves, chopped2 tbsp chopped fresh flatleaf parsley 3 tbsp olive oilsalt and freshly ground black pepper85g/3oz Stilton, crumbled 2 Portobello mushrooms 2 garlic cloves, chopped 2 tbsp chopped fresh flatleaf parsley 3 tbsp olive oil salt and freshly ground black pepper 85g/3oz Stilton, crumbled few sprigs fresh parsley½ lemon, cut into wedges few sprigs fresh parsley ½ lemon, cut into wedges Method Preheat the oven to 200C/400F/Gas 6.Place the mushrooms onto a non-stick baking sheet, sprinkle over the garlic and parsley and drizzle with oil. Season well with salt and freshly ground black pepper.Transfer to the oven and bake for 8-10 minutes, or until the mushrooms start to soften.Remove from the oven and place equal amounts of Stilton onto each mushroom. Return to the oven for another 3-4 minutes, or until the cheese has melted.To serve, place the mushrooms onto serving plates and garnish with parsley and lemon wedges. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Place the mushrooms onto a non-stick baking sheet, sprinkle over the garlic and parsley and drizzle with oil. Season well with salt and freshly ground black pepper. Place the mushrooms onto a non-stick baking sheet, sprinkle over the garlic and parsley and drizzle with oil. Season well with salt and freshly ground black pepper. Transfer to the oven and bake for 8-10 minutes, or until the mushrooms start to soften. Transfer to the oven and bake for 8-10 minutes, or until the mushrooms start to soften. Remove from the oven and place equal amounts of Stilton onto each mushroom. Return to the oven for another 3-4 minutes, or until the cheese has melted. Remove from the oven and place equal amounts of Stilton onto each mushroom. Return to the oven for another 3-4 minutes, or until the cheese has melted. To serve, place the mushrooms onto serving plates and garnish with parsley and lemon wedges. To serve, place the mushrooms onto serving plates and garnish with parsley and lemon wedges.
Blue cheese Welsh rarebit recipe
 1 free-range egg, yolk only85g/3oz Danish blue cheese, crumbled3 tbsp double cream1 tsp Dijon mustarddash Worcestershire sauce salt and freshly ground black pepper 2 slices crusty white bread, griddled 1 free-range egg, yolk only 85g/3oz Danish blue cheese, crumbled 3 tbsp double cream 1 tsp Dijon mustard dash Worcestershire sauce salt and freshly ground black pepper 2 slices crusty white bread, griddled Method Preheat the grill to medium.Place the egg yolk, cheese, cream, mustard, Worcestershire sauce, salt and freshly ground black pepper into a mini food processor and blend until well combined. Top the griddled bread with the egg and cheese mixture and place onto a baking sheet. Grill for 3-4 minutes, or until golden-brown and bubbling on top.Transfer to a serving plate and serve immediately. Preheat the grill to medium. Preheat the grill to medium. Place the egg yolk, cheese, cream, mustard, Worcestershire sauce, salt and freshly ground black pepper into a mini food processor and blend until well combined. Top the griddled bread with the egg and cheese mixture and place onto a baking sheet. Grill for 3-4 minutes, or until golden-brown and bubbling on top. Place the egg yolk, cheese, cream, mustard, Worcestershire sauce, salt and freshly ground black pepper into a mini food processor and blend until well combined. Top the griddled bread with the egg and cheese mixture and place onto a baking sheet. Grill for 3-4 minutes, or until golden-brown and bubbling on top. Transfer to a serving plate and serve immediately. Transfer to a serving plate and serve immediately.
Memphis ribs recipe
 A paprika dry rub and a whisky and apple juice ‘mop’ keep the meat tender and flavoursome in this dish that Prince Harry and William enjoyed at a wedding. 2 full racks baby back ribs 2 full racks baby back ribs 2 tbsp cracked black pepper1 tbsp fine sea salt1 tbsp demerara sugar1 tbsp paprika 2 tbsp cracked black pepper 1 tbsp fine sea salt 1 tbsp demerara sugar 1 tbsp paprika 200ml/7fl oz apple juice100ml/3½fl oz Tennessee bourbon or rye whisky 75ml/2½fl oz vegetable oil1 tbsp paprika1 tbsp demerara sugar 200ml/7fl oz apple juice 100ml/3½fl oz Tennessee bourbon or rye whisky 75ml/2½fl oz vegetable oil 1 tbsp paprika 1 tbsp demerara sugar Method Remove the ribs from the fridge half an hour before cooking and preheat the barbecue for indirect cooking. Grind the rub ingredients to a fine dust in a pestle and mortar. Lay the ribs in a large roasting tin and coat evenly in the rub. Place the ribs on the barbecue meat-side up and cook for two hours.After two hours, begin the mopping process. Combine all of the mop ingredients in a jug and use a large brush to generously apply the mop to the surface of both racks. Continue cooking for a further two hours, mopping every half an hour. To test that the ribs are done, give the end of one of the racks a gentle twist; if the meat gives easily and feels tender, they’re ready. Remove the ribs from the fridge half an hour before cooking and preheat the barbecue for indirect cooking. Remove the ribs from the fridge half an hour before cooking and preheat the barbecue for indirect cooking. Grind the rub ingredients to a fine dust in a pestle and mortar. Lay the ribs in a large roasting tin and coat evenly in the rub. Place the ribs on the barbecue meat-side up and cook for two hours. Grind the rub ingredients to a fine dust in a pestle and mortar. Lay the ribs in a large roasting tin and coat evenly in the rub. Place the ribs on the barbecue meat-side up and cook for two hours. After two hours, begin the mopping process. Combine all of the mop ingredients in a jug and use a large brush to generously apply the mop to the surface of both racks. After two hours, begin the mopping process. Combine all of the mop ingredients in a jug and use a large brush to generously apply the mop to the surface of both racks. Continue cooking for a further two hours, mopping every half an hour. To test that the ribs are done, give the end of one of the racks a gentle twist; if the meat gives easily and feels tender, they’re ready. Continue cooking for a further two hours, mopping every half an hour. To test that the ribs are done, give the end of one of the racks a gentle twist; if the meat gives easily and feels tender, they’re ready.
Stir-fried beansprouts with peppers and herbs recipe
 1 tbsp olive oil½ onion, sliced¼ red pepper, chopped1 garlic clove, finely chopped150g/5½oz beansprouts1 tbsp chopped fresh dill1 tbsp chopped fresh parsleysalt and freshly ground black pepper 1 tbsp olive oil ½ onion, sliced ¼ red pepper, chopped 1 garlic clove, finely chopped 150g/5½oz beansprouts 1 tbsp chopped fresh dill 1 tbsp chopped fresh parsley salt and freshly ground black pepper Method Heat the olive oil in a wok or large frying pan, add the onion and red pepper and stir fry for 3-4 minutes until softened.Add the garlic and cook for one minute, then add the beansprouts and cook for a further minute.Add the herbs, season well with salt and freshly ground black pepper and stir.To serve, place into a serving dish. Heat the olive oil in a wok or large frying pan, add the onion and red pepper and stir fry for 3-4 minutes until softened. Heat the olive oil in a wok or large frying pan, add the onion and red pepper and stir fry for 3-4 minutes until softened. Add the garlic and cook for one minute, then add the beansprouts and cook for a further minute. Add the garlic and cook for one minute, then add the beansprouts and cook for a further minute. Add the herbs, season well with salt and freshly ground black pepper and stir. Add the herbs, season well with salt and freshly ground black pepper and stir. To serve, place into a serving dish. To serve, place into a serving dish.