ademchaoua/GeneralTextCorpus huggingface dataset:
Summer bread and butter pudding recipe
 Turn this comfort food classic into a summery dish by replacing the custard with cherry jam and serving with vanilla-spiked double cream, cherries and strawberries. 340g/12oz cherry jam 125g/4½oz butter400g/14oz white bread, half an average loaf, sliced4 tbsp demerara sugar10 cherries10 strawberries 1 tsp vanilla extract200ml/7fl oz double cream 340g/12oz cherry jam 125g/4½oz butter 400g/14oz white bread, half an average loaf, sliced 4 tbsp demerara sugar 10 cherries 10 strawberries 1 tsp vanilla extract 200ml/7fl oz double cream Method Preheat the oven to 200C/400F/Gas 6.Melt the cherry jam and 340ml/12fl oz of water in a pan and stir well.Generously butter the sliced bread, then cut each slice into quartered triangles.Arrange the bread in an oven dish in a jumbled fashion.Pour the jam liquid all over the bread. Using a slotted spoon or ladle, press the bread down to soak up all the juices.Dust the top with sugar and bake for 30 minutes.Meanwhile, slice the cherries and strawberries in half, and discard the cherry stones.Add the vanilla extract to the double cream in a large bowl and lightly whisk until soft peaks form when the whisk is removed from the bowl.When the bread is cooked and caramelised, slice into portions and serve with a helping of cream and a scattering of fruit. Preheat the oven to 200C/400F/Gas 6. Preheat the oven to 200C/400F/Gas 6. Melt the cherry jam and 340ml/12fl oz of water in a pan and stir well. Melt the cherry jam and 340ml/12fl oz of water in a pan and stir well. Generously butter the sliced bread, then cut each slice into quartered triangles. Generously butter the sliced bread, then cut each slice into quartered triangles. Arrange the bread in an oven dish in a jumbled fashion. Arrange the bread in an oven dish in a jumbled fashion. Pour the jam liquid all over the bread. Using a slotted spoon or ladle, press the bread down to soak up all the juices. Pour the jam liquid all over the bread. Using a slotted spoon or ladle, press the bread down to soak up all the juices. Dust the top with sugar and bake for 30 minutes. Dust the top with sugar and bake for 30 minutes. Meanwhile, slice the cherries and strawberries in half, and discard the cherry stones. Meanwhile, slice the cherries and strawberries in half, and discard the cherry stones. Add the vanilla extract to the double cream in a large bowl and lightly whisk until soft peaks form when the whisk is removed from the bowl. Add the vanilla extract to the double cream in a large bowl and lightly whisk until soft peaks form when the whisk is removed from the bowl. When the bread is cooked and caramelised, slice into portions and serve with a helping of cream and a scattering of fruit. When the bread is cooked and caramelised, slice into portions and serve with a helping of cream and a scattering of fruit.
Kids' bread and butter pudding recipe
 This chocolatey take on a traditional bread and butter pudding is easy, fun and safe to make with kids. 25g/1oz butter, softened, plus extra for greasing2 slices day-old white bread2 tinned pear halves, drained, chopped, plus extra to serve4 tsp milk chocolate drops1 free-range egg125ml/4½fl oz milk25g/1oz caster sugarplain yoghurt, to serve 25g/1oz butter, softened, plus extra for greasing 2 slices day-old white bread 2 tinned pear halves, drained, chopped, plus extra to serve 4 tsp milk chocolate drops 1 free-range egg 125ml/4½fl oz milk 25g/1oz caster sugar plain yoghurt, to serve Method Preheat the oven to 200C/400F/Gas 6. Grease a 400ml/14fl oz ovenproof dish with butter. Place the greased dish onto a baking tray.Butter one side of each piece of bread, then cut each piece into four triangles. Arrange a layer of four triangles into the bottom of the dish.Sprinkle over half of the chopped pear and chocolate drops.Repeat the process with the remaining bread, pear and chocolate drops.Beat the egg and sugar together until pale and well combined, then beat in the milk. Pour the mixture into the dish to cover the bread and fruit layers. Press any bread not covered by the egg mixture down into the liquid to soak, using a fork.Bake the pudding in the oven for 25-30 minutes, or until the custard has set and is golden-brown on top.Serve with plain yoghurt and extra pieces of pear, to garnish. Preheat the oven to 200C/400F/Gas 6. Grease a 400ml/14fl oz ovenproof dish with butter. Place the greased dish onto a baking tray. Preheat the oven to 200C/400F/Gas 6. Grease a 400ml/14fl oz ovenproof dish with butter. Place the greased dish onto a baking tray. Butter one side of each piece of bread, then cut each piece into four triangles. Arrange a layer of four triangles into the bottom of the dish. Butter one side of each piece of bread, then cut each piece into four triangles. Arrange a layer of four triangles into the bottom of the dish. Sprinkle over half of the chopped pear and chocolate drops. Sprinkle over half of the chopped pear and chocolate drops. Repeat the process with the remaining bread, pear and chocolate drops. Repeat the process with the remaining bread, pear and chocolate drops. Beat the egg and sugar together until pale and well combined, then beat in the milk. Pour the mixture into the dish to cover the bread and fruit layers. Press any bread not covered by the egg mixture down into the liquid to soak, using a fork. Beat the egg and sugar together until pale and well combined, then beat in the milk. Pour the mixture into the dish to cover the bread and fruit layers. Press any bread not covered by the egg mixture down into the liquid to soak, using a fork. Bake the pudding in the oven for 25-30 minutes, or until the custard has set and is golden-brown on top. Bake the pudding in the oven for 25-30 minutes, or until the custard has set and is golden-brown on top. Serve with plain yoghurt and extra pieces of pear, to garnish. Serve with plain yoghurt and extra pieces of pear, to garnish.
Guinea fowl with onion and thyme recipe
 Guinea fowl makes a tasty alternative to chicken in this quick, easy one-pot wonder, perfect for a midweek treat. 1 tbsp rapeseed oil55g/2oz butter4 guinea fowl breasts4 guinea fowl thighs24 shallots, peeled and blanched for 5-6 minutes450g/1lb onions, sliced125ml/4fl oz dry white wine4 tbsp chicken stock2 tsp thyme leaves, pickedsea salt and freshly ground black pepper 1 tbsp rapeseed oil 55g/2oz butter 4 guinea fowl breasts 4 guinea fowl thighs 24 shallots, peeled and blanched for 5-6 minutes 450g/1lb onions, sliced 125ml/4fl oz dry white wine 4 tbsp chicken stock 2 tsp thyme leaves, picked sea salt and freshly ground black pepper 1 tsp parsley, chopped2 sprigs thyme 1 tsp parsley, chopped 2 sprigs thyme Method Heat the oil in a casserole over a medium heat and add the butter. Colour the skin-side of the thighs for five minutes then add the breasts to the pan and brown them together with the thighs for another five minutes until well-browned. Take the guinea fowl out of the pan and set aside.Add the shallots to the casserole and cook gently for 5-10 minutes to brown them, then remove from the pan and set aside. Add the onions to the pan and fry to brown them. Return the shallots and guinea fowl to the pan. Add the white wine, chicken stock and thyme, put a lid on and simmer over a low heat for 20 minutes until the juices of the meat run clear when pierced with a fork. Season to taste with salt and pepper.Garnish with parsley and thyme and serve. Heat the oil in a casserole over a medium heat and add the butter. Colour the skin-side of the thighs for five minutes then add the breasts to the pan and brown them together with the thighs for another five minutes until well-browned. Take the guinea fowl out of the pan and set aside. Heat the oil in a casserole over a medium heat and add the butter. Colour the skin-side of the thighs for five minutes then add the breasts to the pan and brown them together with the thighs for another five minutes until well-browned. Take the guinea fowl out of the pan and set aside. Add the shallots to the casserole and cook gently for 5-10 minutes to brown them, then remove from the pan and set aside. Add the shallots to the casserole and cook gently for 5-10 minutes to brown them, then remove from the pan and set aside. Add the onions to the pan and fry to brown them. Return the shallots and guinea fowl to the pan. Add the white wine, chicken stock and thyme, put a lid on and simmer over a low heat for 20 minutes until the juices of the meat run clear when pierced with a fork. Season to taste with salt and pepper. Add the onions to the pan and fry to brown them. Return the shallots and guinea fowl to the pan. Add the white wine, chicken stock and thyme, put a lid on and simmer over a low heat for 20 minutes until the juices of the meat run clear when pierced with a fork. Season to taste with salt and pepper. Garnish with parsley and thyme and serve. Garnish with parsley and thyme and serve.
Spicy roux pasta recipe
 This rich roux sauce is spiced with hot sauce and mustard before being stirred through rigatoni. Perfect comfort food. 400g/14oz rigatoni1 litre/1¾ pints full-fat milk50g/1¾oz unsalted butter50g/1¾oz plain flour1 tsp yellow mustard120g/4¼oz Red Leicester, grated100g/3½oz cheddar, grated100g/3½oz mozzarella, grateddash hot saucepinch ground black pepperpinch ground white pepper 400g/14oz rigatoni 1 litre/1¾ pints full-fat milk 50g/1¾oz unsalted butter 50g/1¾oz plain flour 1 tsp yellow mustard 120g/4¼oz Red Leicester, grated 100g/3½oz cheddar, grated 100g/3½oz mozzarella, grated dash hot sauce pinch ground black pepper pinch ground white pepper Method Cook the pasta according to packet instructions.Meanwhile, heat the milk in a saucepan over a low-medium heat until just steaming and melt the butter in another large saucepan over a medium heat. Whisk the flour into the butter to make a smooth roux, then cook for about 1 minute. Gradually add ladlefuls of the hot milk into the roux, whisking well between each addition to make sure the mixture is smooth. When all the milk had been added, simmer for 5 minutes over a low heat to finish cooking out the flour. Take the roux off the heat and mix in the mustard and all three cheeses. Stir through the hot sauce and both peppers.Mix the sauce into the pasta and serve. Cook the pasta according to packet instructions. Cook the pasta according to packet instructions. Meanwhile, heat the milk in a saucepan over a low-medium heat until just steaming and melt the butter in another large saucepan over a medium heat. Meanwhile, heat the milk in a saucepan over a low-medium heat until just steaming and melt the butter in another large saucepan over a medium heat. Whisk the flour into the butter to make a smooth roux, then cook for about 1 minute. Gradually add ladlefuls of the hot milk into the roux, whisking well between each addition to make sure the mixture is smooth. When all the milk had been added, simmer for 5 minutes over a low heat to finish cooking out the flour. Whisk the flour into the butter to make a smooth roux, then cook for about 1 minute. Gradually add ladlefuls of the hot milk into the roux, whisking well between each addition to make sure the mixture is smooth. When all the milk had been added, simmer for 5 minutes over a low heat to finish cooking out the flour. Take the roux off the heat and mix in the mustard and all three cheeses. Stir through the hot sauce and both peppers. Take the roux off the heat and mix in the mustard and all three cheeses. Stir through the hot sauce and both peppers. Mix the sauce into the pasta and serve. Mix the sauce into the pasta and serve.
Crab with mango and avocado salad recipe
 1kg/2¼lb cooked crab, white meat and claw meat only, chopped (the brown meat can be used in another recipe)1 just-ripe mango, peeled, stone removed, flesh cut into cubes2 avocados, stones and skin removed, flesh cut into cubes1 red onion, peeled, sliced1 garlic clove, peeled, sliced½ mild red chilli, seeds removed, finely sliced2 sprigs fresh thyme, leaves only1 lime, juice only1-2 tbsp olive oil, or to tastepinch salt 2 Little Gem lettuces, leaves separated, washed and patted dry with kitchen paper 1kg/2¼lb cooked crab, white meat and claw meat only, chopped (the brown meat can be used in another recipe) 1 just-ripe mango, peeled, stone removed, flesh cut into cubes 2 avocados, stones and skin removed, flesh cut into cubes 1 red onion, peeled, sliced 1 garlic clove, peeled, sliced ½ mild red chilli, seeds removed, finely sliced 2 sprigs fresh thyme, leaves only 1 lime, juice only 1-2 tbsp olive oil, or to taste pinch salt 2 Little Gem lettuces, leaves separated, washed and patted dry with kitchen paper Method Place the white crabmeat and claw meat into a bowl, add the chopped mango, avocados, red onion, garlic, red chilli, thyme leaves, lime juice and olive oil, then season, to taste, with salt. Mix until well combined.To serve, spoon the crab mixture into the lettuce leaves. Divide the filled lettuce leaves equally among four serving plates. Place the white crabmeat and claw meat into a bowl, add the chopped mango, avocados, red onion, garlic, red chilli, thyme leaves, lime juice and olive oil, then season, to taste, with salt. Mix until well combined. Place the white crabmeat and claw meat into a bowl, add the chopped mango, avocados, red onion, garlic, red chilli, thyme leaves, lime juice and olive oil, then season, to taste, with salt. Mix until well combined. To serve, spoon the crab mixture into the lettuce leaves. Divide the filled lettuce leaves equally among four serving plates. To serve, spoon the crab mixture into the lettuce leaves. Divide the filled lettuce leaves equally among four serving plates.
Creole spice mix recipe
 1 tbsp cumin seeds1 tsp fennel seeds¼ tbsp black peppercorns1½ tbsp sea salt2 tsp oregano½ tbsp cayenne pepper½ tbsp paprika1½ tsp onion granules1½ tsp garlic granules¼ tsp turmeric 1 tbsp cumin seeds 1 tsp fennel seeds ¼ tbsp black peppercorns 1½ tbsp sea salt 2 tsp oregano ½ tbsp cayenne pepper ½ tbsp paprika 1½ tsp onion granules 1½ tsp garlic granules ¼ tsp turmeric Method Toast the cumin seeds, fennel seeds and black peppercorns in a dry frying pan on a low heat, for a couple of minutes, until fragrant.Transfer to a mortar and pestle and grind to a coarse powder. Mix the remaining ingredients with a fork, or small whisk, until well combined. Toast the cumin seeds, fennel seeds and black peppercorns in a dry frying pan on a low heat, for a couple of minutes, until fragrant. Toast the cumin seeds, fennel seeds and black peppercorns in a dry frying pan on a low heat, for a couple of minutes, until fragrant. Transfer to a mortar and pestle and grind to a coarse powder. Mix the remaining ingredients with a fork, or small whisk, until well combined. Transfer to a mortar and pestle and grind to a coarse powder. Mix the remaining ingredients with a fork, or small whisk, until well combined.
How to cook Chinese sticky rice recipe
 Ching-he Huang shows you how to make perfect sticky rice to accompany classic Chinese dishes. Ingredients 300g/11oz washed glutinous rice500ml/18fl oz water 300g/11oz washed glutinous rice 500ml/18fl oz water Method Heat a pan, add the rice and water, cover and cook on high heat for 15 minutes. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender. Take off the heat and, using a spatula, fluff up the rice grains. Serve. Heat a pan, add the rice and water, cover and cook on high heat for 15 minutes. Heat a pan, add the rice and water, cover and cook on high heat for 15 minutes. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender. Turn the heat to low and simmer the rice for a further 3-4 minutes, making sure all the water has been absorbed and the rice is tender. Take off the heat and, using a spatula, fluff up the rice grains. Serve. Take off the heat and, using a spatula, fluff up the rice grains. Serve. Related recipes
Chicken with black bean sauce recipe
 A popular and easy stir-fry, chicken and black bean sauce is a great midweek supper. 2 tbsp sunflower oil 1 red onion, thinly sliced 2 red peppers, seeds removed, sliced 1 garlic clove crushed 2 red finger chillies, seeded and finely sliced on the diagonal 4 small chicken breasts skinned and sliced into long strips 4 spring onions cut into 4cm/1-2in slices 1 tsp cornflour 6 tbsp blackbean sauce from jar 2 tbsp dry sherry (optional)75ml/3fl oz water 1 tbsp chopped fresh coriander 2 tbsp sunflower oil 1 red onion, thinly sliced 2 red peppers, seeds removed, sliced 1 garlic clove crushed 2 red finger chillies, seeded and finely sliced on the diagonal 4 small chicken breasts skinned and sliced into long strips 4 spring onions cut into 4cm/1-2in slices 1 tsp cornflour 6 tbsp blackbean sauce from jar 2 tbsp dry sherry (optional) 75ml/3fl oz water 1 tbsp chopped fresh coriander Method Heat the sunflower oil in a large wok or frying pan, add the red onion and pepper and stir fry for 1-2 minutes.Add the garlic, chilli and chicken to the onion mixture and cook over a very high heat for about 4 - 6 minutes, or until chicken is sealed and tender. Add the spring onions to the wok and cook for another minute. Place the cornflour in a small bowl and add the black bean sauce, sherry if using and water. Whisk until well combined. Add the sauce mixture to the wok and allow to thicken slightly. Serve with boiled or steamed rice. Heat the sunflower oil in a large wok or frying pan, add the red onion and pepper and stir fry for 1-2 minutes. Heat the sunflower oil in a large wok or frying pan, add the red onion and pepper and stir fry for 1-2 minutes. Add the garlic, chilli and chicken to the onion mixture and cook over a very high heat for about 4 - 6 minutes, or until chicken is sealed and tender. Add the garlic, chilli and chicken to the onion mixture and cook over a very high heat for about 4 - 6 minutes, or until chicken is sealed and tender. Add the spring onions to the wok and cook for another minute. Place the cornflour in a small bowl and add the black bean sauce, sherry if using and water. Whisk until well combined. Add the sauce mixture to the wok and allow to thicken slightly. Add the spring onions to the wok and cook for another minute. Place the cornflour in a small bowl and add the black bean sauce, sherry if using and water. Whisk until well combined. Add the sauce mixture to the wok and allow to thicken slightly. Serve with boiled or steamed rice. Serve with boiled or steamed rice.
Easy noodle broth recipe
 A simple noodle soup with Asian-style flavours. It's so quick to make you'll be sitting down to eat in minutes. 150ml/5fl oz chicken or vegetable stock½ a scotch bonnet chilli25ml/1 fl oz white wine2 bamboo shoots, thinly sliced 2 spring onions, thinly sliced3 tbsp soy sauce2 tbsp honey100g/3½oz rice noodles, cooked 1 lime, juice only 150ml/5fl oz chicken or vegetable stock ½ a scotch bonnet chilli 25ml/1 fl oz white wine 2 bamboo shoots, thinly sliced 2 spring onions, thinly sliced 3 tbsp soy sauce 2 tbsp honey 100g/3½oz rice noodles, cooked 1 lime, juice only Method Place the chicken or vegetable stock in a pan with the chilli, wine, bamboo shoots, spring onions, soy sauce and honey and simmer for five minutes.Add the noodles and finish with a squeeze of lime juice and serve. Place the chicken or vegetable stock in a pan with the chilli, wine, bamboo shoots, spring onions, soy sauce and honey and simmer for five minutes. Place the chicken or vegetable stock in a pan with the chilli, wine, bamboo shoots, spring onions, soy sauce and honey and simmer for five minutes. Add the noodles and finish with a squeeze of lime juice and serve. Add the noodles and finish with a squeeze of lime juice and serve. Recipe tips To make this dish gluten-free, swap soy sauce for tamari sauce and make sure the stock you use is gluten-free. To make the dish vegan, replace the honey for maple syrup and use vegetable stock.
Soya mince, kimchi and water chestnut fried rice recipe
 1 tbsp rapeseed oil2.5cm/1in piece fresh root ginger, peeled and grated200g/7oz vegan soya mincepinch salt1 tbsp Shaoxing rice wine or dry sherry225g tin water chestnuts, drained and sliced250g/9oz shop-bought kimchi (or follow Ching's kimchi recipe linked above), drained but reserve 1 tbsp liquid350g/12oz cold, cooked jasmine rice80g/2¾oz fresh enoki mushrooms, cut into 1cm/½in slices2 tbsp tamari or low-sodium light soy sauce1 tsp clear rice vinegar or cider vinegar1 tsp chilli oil1 tsp toasted sesame oil2 pinches ground white pepper2 spring onions, sliced diagonally, to garnish 1 tbsp rapeseed oil 2.5cm/1in piece fresh root ginger, peeled and grated 200g/7oz vegan soya mince pinch salt 1 tbsp Shaoxing rice wine or dry sherry 225g tin water chestnuts, drained and sliced 250g/9oz shop-bought kimchi (or follow Ching's kimchi recipe linked above), drained but reserve 1 tbsp liquid 350g/12oz cold, cooked jasmine rice 80g/2¾oz fresh enoki mushrooms, cut into 1cm/½in slices 2 tbsp tamari or low-sodium light soy sauce 1 tsp clear rice vinegar or cider vinegar 1 tsp chilli oil 1 tsp toasted sesame oil 2 pinches ground white pepper 2 spring onions, sliced diagonally, to garnish Method Heat a wok over a high heat until smoking, add the rapeseed oil and swirl. Add the ginger and toss for a few seconds, then add the soya mince and stir-fry for 1 minute until browned at the edges. Add the salt and rice wine, then add the water chestnuts, kimchi and jasmine rice. Stir-fry for 1 minute until the rice absorbs all the delicious flavours. Add the enoki mushrooms, tamari, vinegar, chilli oil, sesame oil, white pepper and the reserved kimchi liquid. Toss gently together once more, then garnish with the spring onions and serve. Heat a wok over a high heat until smoking, add the rapeseed oil and swirl. Add the ginger and toss for a few seconds, then add the soya mince and stir-fry for 1 minute until browned at the edges. Add the salt and rice wine, then add the water chestnuts, kimchi and jasmine rice. Stir-fry for 1 minute until the rice absorbs all the delicious flavours. Heat a wok over a high heat until smoking, add the rapeseed oil and swirl. Add the ginger and toss for a few seconds, then add the soya mince and stir-fry for 1 minute until browned at the edges. Add the salt and rice wine, then add the water chestnuts, kimchi and jasmine rice. Stir-fry for 1 minute until the rice absorbs all the delicious flavours. Add the enoki mushrooms, tamari, vinegar, chilli oil, sesame oil, white pepper and the reserved kimchi liquid. Toss gently together once more, then garnish with the spring onions and serve. Add the enoki mushrooms, tamari, vinegar, chilli oil, sesame oil, white pepper and the reserved kimchi liquid. Toss gently together once more, then garnish with the spring onions and serve. Recipe tips You could use pork mince instead of soya mince if you prefer.