ademchaoua/GeneralTextCorpus huggingface dataset:
Aligot with roasted onions and apples recipe
 This glorious cheesy pomme purée is French comfort food at its very best, served with roasted onions and apples. 6 round large shallots or small onions, peeled and slit ¾ of the way through2 tbsp olive oil50g/1¾oz unsalted butter2 Cox's apples, quartered and cored 4 sage leaves, roughly chopped 1 bay leaf 6 round large shallots or small onions, peeled and slit ¾ of the way through 2 tbsp olive oil 50g/1¾oz unsalted butter 2 Cox's apples, quartered and cored 4 sage leaves, roughly chopped 1 bay leaf 1kg/2lb 4oz floury potatoes 6 garlic cloves, skin on 250ml/9fl oz full-fat milk 100ml/3½fl oz double cream 150g/5½oz butter 500g/1lb 2oz Cantal cheese, gratedwhite pepper, to taste 1kg/2lb 4oz floury potatoes 6 garlic cloves, skin on 250ml/9fl oz full-fat milk 100ml/3½fl oz double cream 150g/5½oz butter 500g/1lb 2oz Cantal cheese, grated white pepper, to taste Method Preheat the oven to 200C/180C Fan/Gas 6. Bring a pan of salted water to the boil and boil the shallots for 10 minutes to soften a little. Remove, drain and toss with the oil, butter, apples, sage and bay leaf in a roasting tin. Roast for 30 minutes until soft and caramelised.To make the aligot, boil the potatoes and garlic in their skins until soft, then drain, peel the skins off and push both through a ricer. Warm the milk, cream and butter in a pan and beat in the riced potato and garlic mixture and the grated cheese. Add white pepper and continue to beat until smooth. Serve the aligot alongside the roasted onions and apples. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Bring a pan of salted water to the boil and boil the shallots for 10 minutes to soften a little. Remove, drain and toss with the oil, butter, apples, sage and bay leaf in a roasting tin. Roast for 30 minutes until soft and caramelised. Bring a pan of salted water to the boil and boil the shallots for 10 minutes to soften a little. Remove, drain and toss with the oil, butter, apples, sage and bay leaf in a roasting tin. Roast for 30 minutes until soft and caramelised. To make the aligot, boil the potatoes and garlic in their skins until soft, then drain, peel the skins off and push both through a ricer. To make the aligot, boil the potatoes and garlic in their skins until soft, then drain, peel the skins off and push both through a ricer. Warm the milk, cream and butter in a pan and beat in the riced potato and garlic mixture and the grated cheese. Add white pepper and continue to beat until smooth. Warm the milk, cream and butter in a pan and beat in the riced potato and garlic mixture and the grated cheese. Add white pepper and continue to beat until smooth. Serve the aligot alongside the roasted onions and apples. Serve the aligot alongside the roasted onions and apples.
All-in-one white sauce recipe
 This all-in-one white sauce couldn't be easier to make and it's perfect for pasta sauces, bakes and classics, such as lasagne. 300ml/½ pint milk (any type)25g/1oz butter20g/¾oz plain floursalt and pepper, to taste 300ml/½ pint milk (any type) 25g/1oz butter 20g/¾oz plain flour salt and pepper, to taste Method Place a saucepan over medium heat. Add the milk, butter and the flour.Whisk vigorously and constantly using a metal whisk until the sauce thickens and becomes smooth and creamy. This will take about 3 minutes. Reduce the heat to low and cook for a further 2 minutes, whisking continuously.Season with salt and pepper. Place a saucepan over medium heat. Add the milk, butter and the flour. Place a saucepan over medium heat. Add the milk, butter and the flour. Whisk vigorously and constantly using a metal whisk until the sauce thickens and becomes smooth and creamy. This will take about 3 minutes. Reduce the heat to low and cook for a further 2 minutes, whisking continuously. Whisk vigorously and constantly using a metal whisk until the sauce thickens and becomes smooth and creamy. This will take about 3 minutes. Reduce the heat to low and cook for a further 2 minutes, whisking continuously. Season with salt and pepper. Season with salt and pepper. Recipe tips It’s best to use a non-stick saucepan with a silicone covered whisk to prevent scratches. Add grated cheese at the end to make a creamy cheese sauce. Pour over cooked veg, use for lasagne and other pasta bakes. Chopped fresh parsley instead of cheese makes a great sauce for fish or gammon. A couple of teaspoons of mustard makes a mustard sauce. Use vegetable spread and a plant-based milk if you like. Use any flour you have handy. If using a brown or wholemeal flour, you may need to add extra milk.
Almond and orange tart recipe
 Almond fans will love this rich tart made with bitter marmalade, sweet amaretti biscuits and warming Armagnac. For this recipe you will need a 26cm/10in spring-from cake tin. 4 free-range eggs125g/4½oz caster sugar 110g/4oz ground almonds 2 handfuls amaretti biscuits, smashed into small pieces 5 tbsp Armagnac 400g/14oz sweet shortcrust pastry, homemade or ready-made3 tbsp orange marmalade 1 orange, zest onlyhandful whole blanched almonds 75g/2½oz apricot jam, warmed throughcrème fraîche, to serve 4 free-range eggs 125g/4½oz caster sugar 110g/4oz ground almonds 2 handfuls amaretti biscuits, smashed into small pieces 5 tbsp Armagnac 400g/14oz sweet shortcrust pastry, homemade or ready-made 3 tbsp orange marmalade 1 orange, zest only handful whole blanched almonds 75g/2½oz apricot jam, warmed through crème fraîche, to serve Method Whisk the eggs and sugar together in a bowl until pale and thick. Add the ground almonds and mix in. Set aside. Put the amaretti biscuits in a bowl and pour over the Armagnac. Set aside. Preheat the oven to 190C/170C Fan/Gas 5 and grease a 26cm/10in spring-from cake tin. Roll out the pastry and use it to line the cake tin. Prick the pastry all over with a fork and spoon over the marmalade. Sprinkle the soaked biscuits over the top, then top with the egg, sugar and almond mixture, sprinkle over the orange zest and dot with the whole almonds. Bake for 40–60 minutes. Remove from the oven and allow to cool. Glaze with apricot jam and serve in slices with the crème fraîche and a sprinkling of orange zest. Whisk the eggs and sugar together in a bowl until pale and thick. Add the ground almonds and mix in. Set aside. Whisk the eggs and sugar together in a bowl until pale and thick. Add the ground almonds and mix in. Set aside. Put the amaretti biscuits in a bowl and pour over the Armagnac. Set aside. Put the amaretti biscuits in a bowl and pour over the Armagnac. Set aside. Preheat the oven to 190C/170C Fan/Gas 5 and grease a 26cm/10in spring-from cake tin. Preheat the oven to 190C/170C Fan/Gas 5 and grease a 26cm/10in spring-from cake tin. Roll out the pastry and use it to line the cake tin. Prick the pastry all over with a fork and spoon over the marmalade. Sprinkle the soaked biscuits over the top, then top with the egg, sugar and almond mixture, sprinkle over the orange zest and dot with the whole almonds. Roll out the pastry and use it to line the cake tin. Prick the pastry all over with a fork and spoon over the marmalade. Sprinkle the soaked biscuits over the top, then top with the egg, sugar and almond mixture, sprinkle over the orange zest and dot with the whole almonds. Bake for 40–60 minutes. Remove from the oven and allow to cool. Bake for 40–60 minutes. Remove from the oven and allow to cool. Glaze with apricot jam and serve in slices with the crème fraîche and a sprinkling of orange zest. Glaze with apricot jam and serve in slices with the crème fraîche and a sprinkling of orange zest.
Almond snowballs recipe
 Make these delicious almond biscuits with extract rather than essence – extract comes straight from the nuts, so a genuine flavour is guaranteed. 2 free-range egg whites100g/3½oz caster sugar175g/6oz ground almonds1 tsp almond extract55g/2oz blanched almonds, chopped55g/2oz icing sugar, sifted 2 free-range egg whites 100g/3½oz caster sugar 175g/6oz ground almonds 1 tsp almond extract 55g/2oz blanched almonds, chopped 55g/2oz icing sugar, sifted Method Line two large baking trays with baking paper. Place the egg whites in a large bowl and whisk with a hand-held whisk until they look like clouds. Slowly add the caster sugar, 1 tablespoon at a time, until stiff and glossy.Gently fold in the ground almonds, almond extract and chopped almonds until well incorporated (be careful not to knock any air out of the mixture). Chill in the fridge for 30 minutes.Preheat the oven to 180C/160C Fan/Gas 4. Place the icing sugar in a large bowl. Using wet hands, shape the mixture into 24 balls and coat in the icing sugar. Place on the baking trays, leaving space for the balls to spread.Bake in the oven for about 20 minutes, until pale golden and a hard crust has formed. Remove from the oven and leave to cool on a wire rack. Line two large baking trays with baking paper. Place the egg whites in a large bowl and whisk with a hand-held whisk until they look like clouds. Slowly add the caster sugar, 1 tablespoon at a time, until stiff and glossy. Line two large baking trays with baking paper. Place the egg whites in a large bowl and whisk with a hand-held whisk until they look like clouds. Slowly add the caster sugar, 1 tablespoon at a time, until stiff and glossy. Gently fold in the ground almonds, almond extract and chopped almonds until well incorporated (be careful not to knock any air out of the mixture). Chill in the fridge for 30 minutes. Gently fold in the ground almonds, almond extract and chopped almonds until well incorporated (be careful not to knock any air out of the mixture). Chill in the fridge for 30 minutes. Preheat the oven to 180C/160C Fan/Gas 4. Place the icing sugar in a large bowl. Using wet hands, shape the mixture into 24 balls and coat in the icing sugar. Place on the baking trays, leaving space for the balls to spread. Preheat the oven to 180C/160C Fan/Gas 4. Place the icing sugar in a large bowl. Using wet hands, shape the mixture into 24 balls and coat in the icing sugar. Place on the baking trays, leaving space for the balls to spread. Bake in the oven for about 20 minutes, until pale golden and a hard crust has formed. Remove from the oven and leave to cool on a wire rack. Bake in the oven for about 20 minutes, until pale golden and a hard crust has formed. Remove from the oven and leave to cool on a wire rack.
Almond semifreddo recipe
 125g/4½oz blanched almonds75g/3oz granulated sugarolive oil, for oiling 125g/4½oz blanched almonds 75g/3oz granulated sugar olive oil, for oiling 600ml/1 pint double cream2 free-range eggs, separated100g/3½oz icing sugar, sifted2 tbsp vodka1 tbsp cherry syrup (optional) 600ml/1 pint double cream 2 free-range eggs, separated 100g/3½oz icing sugar, sifted 2 tbsp vodka 1 tbsp cherry syrup (optional) Method For the praline, toast the almonds lightly in a dry frying pan. Add the sugar and stir until melted and golden brown. Pour onto a lightly oiled baking sheet and, when cool, break into pieces. Put into a blender and grind into breadcrumb-sized pieces. Don't worry if you have some larger pieces; it adds to the texture.For the semifreddo, whip the cream until thick, then beat the egg yolks with 25g/1oz of the icing sugar until pale. Beat the whites until stiff peaks form, and add the rest of the icing sugar, beating until the mixture stands in stiff peaks. Fold the yolks into the cream, then fold in the egg whites and the praline. Stir in the vodka and the cherry syrup if using.Line a small loaf tin with cling film. Spoon in the cream mixture, level and cover with more cling film. Freeze for 24 hours. Leave to stand for a few minutes before turning out of the mould and serving. For the praline, toast the almonds lightly in a dry frying pan. Add the sugar and stir until melted and golden brown. Pour onto a lightly oiled baking sheet and, when cool, break into pieces. For the praline, toast the almonds lightly in a dry frying pan. Add the sugar and stir until melted and golden brown. Pour onto a lightly oiled baking sheet and, when cool, break into pieces. Put into a blender and grind into breadcrumb-sized pieces. Don't worry if you have some larger pieces; it adds to the texture. Put into a blender and grind into breadcrumb-sized pieces. Don't worry if you have some larger pieces; it adds to the texture. For the semifreddo, whip the cream until thick, then beat the egg yolks with 25g/1oz of the icing sugar until pale. Beat the whites until stiff peaks form, and add the rest of the icing sugar, beating until the mixture stands in stiff peaks. For the semifreddo, whip the cream until thick, then beat the egg yolks with 25g/1oz of the icing sugar until pale. Beat the whites until stiff peaks form, and add the rest of the icing sugar, beating until the mixture stands in stiff peaks. Fold the yolks into the cream, then fold in the egg whites and the praline. Stir in the vodka and the cherry syrup if using. Fold the yolks into the cream, then fold in the egg whites and the praline. Stir in the vodka and the cherry syrup if using. Line a small loaf tin with cling film. Spoon in the cream mixture, level and cover with more cling film. Freeze for 24 hours. Leave to stand for a few minutes before turning out of the mould and serving. Line a small loaf tin with cling film. Spoon in the cream mixture, level and cover with more cling film. Freeze for 24 hours. Leave to stand for a few minutes before turning out of the mould and serving.
Alpine cheese soup recipe
 This silky soup will transport you to the ski slopes in no time. 75g/2½oz salted butter4 shallots, finely chopped200g/7oz Parmesan, grated70g/2½oz Mrs Temple's Alpine cheese or Gruyère, grated200ml/7fl oz double cream350ml/12fl oz chicken stock salt and white pepper 75g/2½oz salted butter 4 shallots, finely chopped 200g/7oz Parmesan, grated 70g/2½oz Mrs Temple's Alpine cheese or Gruyère, grated 200ml/7fl oz double cream 350ml/12fl oz chicken stock salt and white pepper pickled asparagus, cut into small pieces wild garlic leaves (optional)crispy fried shallots rocket cressselection edible flowers (optional) pickled asparagus, cut into small pieces wild garlic leaves (optional) crispy fried shallots rocket cress selection edible flowers (optional) Method Melt the butter in a saucepan and sweat the shallots on a low heat for a few minutes, without allowing them to colour. Add the two cheeses and stir continuously, until melted. Add the double cream and stock and gently bring to the boil while stirring.Pour into a blender and blitz until smooth. Pass through a sieve and check for seasoning. To serve, pour the soup into warmed bowls, scatter with the asparagus, shallots, wild garlic, rocket cress and edible flowers, if using, and serve. Melt the butter in a saucepan and sweat the shallots on a low heat for a few minutes, without allowing them to colour. Melt the butter in a saucepan and sweat the shallots on a low heat for a few minutes, without allowing them to colour. Add the two cheeses and stir continuously, until melted. Add the double cream and stock and gently bring to the boil while stirring. Add the two cheeses and stir continuously, until melted. Add the double cream and stock and gently bring to the boil while stirring. Pour into a blender and blitz until smooth. Pass through a sieve and check for seasoning. Pour into a blender and blitz until smooth. Pass through a sieve and check for seasoning. To serve, pour the soup into warmed bowls, scatter with the asparagus, shallots, wild garlic, rocket cress and edible flowers, if using, and serve. To serve, pour the soup into warmed bowls, scatter with the asparagus, shallots, wild garlic, rocket cress and edible flowers, if using, and serve.
Amaretto sour recipe
 Like a Bakewell tart in a glass, the amaretto sour is perfect before or after dinner with its sweet-sharp almond flavour. 50ml/2fl oz amaretto 75ml/3fl oz lemon juice1 tbsp simple sugar syrup (see Recipe Tips)1 egg, white onlyice cubes2 maraschino cherries, to garnish 50ml/2fl oz amaretto 75ml/3fl oz lemon juice 1 tbsp simple sugar syrup (see Recipe Tips) 1 egg, white only ice cubes 2 maraschino cherries, to garnish Method Put 2 coupe or martini glasses into the freezer to chill.Pour the amaretto, lemon juice, sugar syrup and egg white into a cocktail shaker. Add a handful of ice and shake well until the shaker feels cold and frosty on the outside. Strain the mixture into another glass or jug so you can discard the ice from the shaker. Return the cocktail mixture back to the shaker and shake again really hard, this will froth up the egg white. Pour into the chilled cocktail glasses and garnish with a maraschino cherry. Put 2 coupe or martini glasses into the freezer to chill. Put 2 coupe or martini glasses into the freezer to chill. Pour the amaretto, lemon juice, sugar syrup and egg white into a cocktail shaker. Add a handful of ice and shake well until the shaker feels cold and frosty on the outside. Pour the amaretto, lemon juice, sugar syrup and egg white into a cocktail shaker. Add a handful of ice and shake well until the shaker feels cold and frosty on the outside. Strain the mixture into another glass or jug so you can discard the ice from the shaker. Strain the mixture into another glass or jug so you can discard the ice from the shaker. Return the cocktail mixture back to the shaker and shake again really hard, this will froth up the egg white. Return the cocktail mixture back to the shaker and shake again really hard, this will froth up the egg white. Pour into the chilled cocktail glasses and garnish with a maraschino cherry. Pour into the chilled cocktail glasses and garnish with a maraschino cherry. Recipe tips Getting the egg white to foam up takes a bit of practice but the good thing is it’s quite a forgiving cocktail - if you pour it into the glasses and you’re not happy with how foamy it is you can simply pour it back into the shaker and give it another shake. To make the sugar syrup, combine equal weights of sugar and boiling water in a bowl or bottle and stir or shake until the sugar dissolves. Allow the syrup to cool before using.
Andalucian pork recipe
Andalucian pork with apricots, prunes and herbs, rolled in paprika 1 medium to large pork fillet50g/1¾oz prunes, chopped50g/1¾oz soft dried apricots, chopped10g/½oz parsley, chopped2 tbsp paprika1 tsp dried oregano1 tsp dried thyme1 clove garlic, crushed1 tbsp coarse salt2 tbsp olive oilsalt and freshly ground black pepper1 lemon, cut into wedges, to serve 1 medium to large pork fillet 50g/1¾oz prunes, chopped 50g/1¾oz soft dried apricots, chopped 10g/½oz parsley, chopped 2 tbsp paprika 1 tsp dried oregano 1 tsp dried thyme 1 clove garlic, crushed 1 tbsp coarse salt 2 tbsp olive oil salt and freshly ground black pepper 1 lemon, cut into wedges, to serve Method Cut the pork open with a sharp knife and open the fillet out along its length, being careful not to cut all the way through the fillet.In a bowl, mix together the prunes, apricots and parsley and insert along the length of the fillet. Season well.Roll the fillet up and securely fasten with string.Mix up the paprika, the remaining herbs, the garlic, the salt and the oil to make a thick paste. Spread over the surface of the meat, and leave it in the fridge, ideally overnight.Preheat the oven to 200C/400C/Gas 6. Season the meat and sear on all sides in a heavy pan. Place in the oven for fifteen minutes.Rest the meat before serving with lemon wedges. Cut the pork open with a sharp knife and open the fillet out along its length, being careful not to cut all the way through the fillet. Cut the pork open with a sharp knife and open the fillet out along its length, being careful not to cut all the way through the fillet. In a bowl, mix together the prunes, apricots and parsley and insert along the length of the fillet. Season well. In a bowl, mix together the prunes, apricots and parsley and insert along the length of the fillet. Season well. Roll the fillet up and securely fasten with string. Roll the fillet up and securely fasten with string. Mix up the paprika, the remaining herbs, the garlic, the salt and the oil to make a thick paste. Spread over the surface of the meat, and leave it in the fridge, ideally overnight. Mix up the paprika, the remaining herbs, the garlic, the salt and the oil to make a thick paste. Spread over the surface of the meat, and leave it in the fridge, ideally overnight. Preheat the oven to 200C/400C/Gas 6. Season the meat and sear on all sides in a heavy pan. Place in the oven for fifteen minutes. Preheat the oven to 200C/400C/Gas 6. Season the meat and sear on all sides in a heavy pan. Place in the oven for fifteen minutes. Rest the meat before serving with lemon wedges. Rest the meat before serving with lemon wedges.
Angel hair pasta with salmon and cream sauce recipe
 This is a really creamy pasta sauce to go on the finest pasta, angel hair, with salmon, mustard and chives. 250ml/9fl oz double cream1 tbsp Dijon mustard1 lemon, juice onlysalt and freshly ground black pepper100g/3½oz salmon fillet, skin removed, sliced250g/9oz angel hair (vermicelli) pasta, cooked2 tbsp chopped fresh chives, to garnish 250ml/9fl oz double cream 1 tbsp Dijon mustard 1 lemon, juice only salt and freshly ground black pepper 100g/3½oz salmon fillet, skin removed, sliced 250g/9oz angel hair (vermicelli) pasta, cooked 2 tbsp chopped fresh chives, to garnish Method Place the cream, mustard, lemon juice and salt and freshly ground black pepper into a saucepan and bring to the boil.Add the salmon and cook for 2-3 minutes. Add the hot cooked pasta to the sauce and stir well. To serve, stir and spoon into two serving bowls. Garnish with chopped chives. Place the cream, mustard, lemon juice and salt and freshly ground black pepper into a saucepan and bring to the boil. Place the cream, mustard, lemon juice and salt and freshly ground black pepper into a saucepan and bring to the boil. Add the salmon and cook for 2-3 minutes. Add the salmon and cook for 2-3 minutes. Add the hot cooked pasta to the sauce and stir well. Add the hot cooked pasta to the sauce and stir well. To serve, stir and spoon into two serving bowls. Garnish with chopped chives. To serve, stir and spoon into two serving bowls. Garnish with chopped chives.
Antiguan smile recipe
 The perfect cocktail for transitional seasons. Tropical and moody, it features rum, pinapple and mango. 45ml/1fl½ oz Antigua dark rum30ml/1fl oz crème de banana120ml/4fl oz freshly squeezed pineapple juice3 tbsp freshly squeezed lime juice 45ml/1fl½ oz Antigua dark rum 30ml/1fl oz crème de banana 120ml/4fl oz freshly squeezed pineapple juice 3 tbsp freshly squeezed lime juice mango slices black pineapple wedge (regular pineapple also works) mango slices black pineapple wedge (regular pineapple also works) Method Fill a cocktail shaker with ice and add all the ingredients. Shake vigorously to combine and chill. Strain into a hurricane glass filled with crushed ice and garnish with slices of mango and a wedge of black pineapple. Fill a cocktail shaker with ice and add all the ingredients. Fill a cocktail shaker with ice and add all the ingredients. Shake vigorously to combine and chill. Shake vigorously to combine and chill. Strain into a hurricane glass filled with crushed ice and garnish with slices of mango and a wedge of black pineapple. Strain into a hurricane glass filled with crushed ice and garnish with slices of mango and a wedge of black pineapple.