ademchaoua/GeneralTextCorpus huggingface dataset:
Moscow mule recipe
 Legend has it that this drink was first served up in New York in a copper mug. Here’s a version which is equally delicious with the optional additions of Angostura bitters and fresh mint. 50ml/2fl oz vodka15ml/1 tbsp freshly squeezed lime juice2 handfuls iceginger beer, to taste2 dashes of Angostura bitters (optional)fresh mint sprig, to garnish (optional) 50ml/2fl oz vodka 15ml/1 tbsp freshly squeezed lime juice 2 handfuls ice ginger beer, to taste 2 dashes of Angostura bitters (optional) fresh mint sprig, to garnish (optional) Method Pour the vodka and lime juice into a cocktail shaker filled with ice.A ‘wet shake’ is required here to combine the ingredients. Shake vigorously for 8-10 seconds.Pour the vodka and lime mixture into a collins glass over fresh ice.Top with ginger beer, then gently stir the ingredients to combine everything. If using, add the Angostura bitters on top before garnishing with the fresh mint. Pour the vodka and lime juice into a cocktail shaker filled with ice. Pour the vodka and lime juice into a cocktail shaker filled with ice. A ‘wet shake’ is required here to combine the ingredients. Shake vigorously for 8-10 seconds. A ‘wet shake’ is required here to combine the ingredients. Shake vigorously for 8-10 seconds. Pour the vodka and lime mixture into a collins glass over fresh ice. Pour the vodka and lime mixture into a collins glass over fresh ice. Top with ginger beer, then gently stir the ingredients to combine everything. Top with ginger beer, then gently stir the ingredients to combine everything. If using, add the Angostura bitters on top before garnishing with the fresh mint. If using, add the Angostura bitters on top before garnishing with the fresh mint. Recipe tips Try replacing the vodka with gin for a great alternative.
Elderflower collins recipe
 This is a super easy, refreshing, gin-based cocktail. The original calls for old Tom gin, but London dry works just as well. 2 handfuls ice60ml/2fl oz gin30ml/1fl oz freshly squeezed lemon juice15ml/½fl oz elderflower cordialsoda water, to taste (about 125ml/4fl oz)lemon slice, to garnish (optional) 2 handfuls ice 60ml/2fl oz gin 30ml/1fl oz freshly squeezed lemon juice 15ml/½fl oz elderflower cordial soda water, to taste (about 125ml/4fl oz) lemon slice, to garnish (optional) Method Fill a cocktail shaker with ice. Pour the gin, lemon juice and elderflower cordial over the ice then shake vigorously for 8-10 seconds.Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well.Top with the soda water and give it a gentle stir to combine everything. Garnish with the lemon slice if using. Fill a cocktail shaker with ice. Pour the gin, lemon juice and elderflower cordial over the ice then shake vigorously for 8-10 seconds. Fill a cocktail shaker with ice. Pour the gin, lemon juice and elderflower cordial over the ice then shake vigorously for 8-10 seconds. Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Strain the mixture into a collins glass over fresh ice using a hawthorne cocktail strainer and a fine mesh strainer. If you don’t have a strainer, any kitchen sieve will work just as well. Top with the soda water and give it a gentle stir to combine everything. Garnish with the lemon slice if using. Top with the soda water and give it a gentle stir to combine everything. Garnish with the lemon slice if using. Recipe tips Try topping the elderflower collins with sparkling wine instead of soda water for a great twist!
Kir royale recipe
 The delicious French aperitif. Try using other flavoured liqueurs for a nice twist on the classic. By Jack Wakelin Shopping list Ingredients 10ml/2 tsp crème de cassis (blackcurrant liqueur)125ml/4fl oz champagne 10ml/2 tsp crème de cassis (blackcurrant liqueur) 125ml/4fl oz champagne Method Pour the crème de cassis and champagne into a flute, then stir gently to mix. Pour the crème de cassis and champagne into a flute, then stir gently to mix. Pour the crème de cassis and champagne into a flute, then stir gently to mix. Related recipes White Russian. By Jack Wakelin Easy cocktails recipes (40) Ginger fizz. By Nigel Slater cocktails recipes (66) Caipirinha. By Jack Wakelin cocktails recipes (66) Bunny Mary By Carmen O'Neal cocktails recipes (66) Cider gingerade. By Emily Angle cocktails recipes (66) Peach Bellini. By Jo Pratt champagne recipes (17) Buck’s fizz. By Jack Wakelin champagne recipes (17) Black velvet. By Jack Wakelin champagne recipes (17)
Hot toddy recipe
 The perfect drink for a cold day: whisky with honey and lemon. You can have fun playing around with this classic recipe; use rum, bourbon or cognac instead of scotch and try different sweeteners or spices. 50ml/2fl oz hot water 1 tbsp honey50ml/2fl oz scotch whisky25ml/1fl oz freshly squeezed lemon juice 1 dash Angostura bitters1 lemon twist, to garnish (optional) 50ml/2fl oz hot water 1 tbsp honey 50ml/2fl oz scotch whisky 25ml/1fl oz freshly squeezed lemon juice 1 dash Angostura bitters 1 lemon twist, to garnish (optional) Method Pour the hot water into a jug, add the honey and stir until dissolved.Combine the scotch, lemon juice and bitters in a hot toddy glass (a mug is just as good).Top the scotch mixture with the honeyed hot water and gently stir.Garnish the drink with the lemon twist, if using, and serve hot. Pour the hot water into a jug, add the honey and stir until dissolved. Pour the hot water into a jug, add the honey and stir until dissolved. Combine the scotch, lemon juice and bitters in a hot toddy glass (a mug is just as good). Combine the scotch, lemon juice and bitters in a hot toddy glass (a mug is just as good). Top the scotch mixture with the honeyed hot water and gently stir. Top the scotch mixture with the honeyed hot water and gently stir. Garnish the drink with the lemon twist, if using, and serve hot. Garnish the drink with the lemon twist, if using, and serve hot.
Whipped feta dip with pomegranate and za’atar recipe
 This light and creamy whipped feta dip is easy to make. It makes an ideal nibble to serve with drinks, or it's great as a simple starter. Serve with bread, pitta chips or crudités for dipping. 200g/7oz feta3 tbsp Greek yoghurt1 garlic clove, finely chopped3 tbsp extra virgin olive oil1 tbsp chopped fresh dill2 tsp za’atar3 tbsp pomegranate seeds50g/1¾oz toasted and salted or smoked almonds, roughly choppedfreshly ground black pepper 200g/7oz feta 3 tbsp Greek yoghurt 1 garlic clove, finely chopped 3 tbsp extra virgin olive oil 1 tbsp chopped fresh dill 2 tsp za’atar 3 tbsp pomegranate seeds 50g/1¾oz toasted and salted or smoked almonds, roughly chopped freshly ground black pepper Method Crumble the feta into a food processor or mini blender and add the yoghurt, garlic and 2 tablespoons of the olive oil. Season with the black pepper and blend until smooth and creamy.Spoon into a bowl and swirl in the remaining tablespoon of olive oil and the dill. Scatter with za’atar, pomegranate seeds and chopped almonds to serve. Crumble the feta into a food processor or mini blender and add the yoghurt, garlic and 2 tablespoons of the olive oil. Season with the black pepper and blend until smooth and creamy. Crumble the feta into a food processor or mini blender and add the yoghurt, garlic and 2 tablespoons of the olive oil. Season with the black pepper and blend until smooth and creamy. Spoon into a bowl and swirl in the remaining tablespoon of olive oil and the dill. Scatter with za’atar, pomegranate seeds and chopped almonds to serve. Spoon into a bowl and swirl in the remaining tablespoon of olive oil and the dill. Scatter with za’atar, pomegranate seeds and chopped almonds to serve.
Nigella's slow-cooked ham recipe
I always like a ham on Christmas Eve, which means that there is cold ham as well as cold turkey for Boxing Day (and general sandwich duty), and this is the way to cook it to make your life easier. And if the 12–24 hours’ cooking doesn’t suit you, you can cook it for 5 hours in a 180C/160C Fan/ Gas 4 oven instead, before proceeding with the glaze. The juices that collect from the first step of cooking are gorgeously flavoured, but very intense. I pour a little of them over the cut slices of meat, but go sparingly. You will notice that I don’t soak the gammon joint first: this is because I no longer find that the gammon I buy is salty enough to require soaking, but obviously you can, if you or your butcher feel it necessary. Whether you choose a smoked or “green” gammon is entirely a matter of your own taste. When you measure out your treacle, it’ll make life a lot easier if you oil your receptacle first. Cool leftovers as quickly as possible, then cover (or wrap tightly in foil) and refrigerate within 2 hours of making. Will keep in fridge for up to 3 days. Freeze in an airtight container (or wrapped in foil, and then put in a resealable bag) for up to 2 months. Defrost overnight in fridge before using.
Mushroom purses recipe
 Carluccio’s tasty wild mushrooms encased in filo pastry make a stunning vegetarian centerpiece. 4 tbsp olive oil, plus extra for the pastry3 garlic cloves, finely chopped1.2kg/2lb 7oz wild mushrooms, larger mushrooms chopped3 tbsp coarsely chopped parsley1 small chilli, finely chopped (optional)8 rectangles ready-made filo pastry, about 20x20cm/8x8insmall bunch fresh chives 4 tbsp olive oil, plus extra for the pastry 3 garlic cloves, finely chopped 1.2kg/2lb 7oz wild mushrooms, larger mushrooms chopped 3 tbsp coarsely chopped parsley 1 small chilli, finely chopped (optional) 8 rectangles ready-made filo pastry, about 20x20cm/8x8in small bunch fresh chives Method Preheat the oven to 220C/450F/Gas 8.Heat the oil in a frying pan, add the garlic and mushrooms and fry over a high heat for 3-4 minutes, or until just cooked. Season with salt and freshly ground black pepper and sprinkle over the parsley. Set aside to cool.Brush one side of each sheet of filo pastry all over with a little olive oil.Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the mushroom mixture into the centre of the pastry.Gather up the corners of the pastry to create a parcel and secure with a couple of chives. Brush all over with olive oil and place onto a baking tray.Repeat the process with the remaining filo pastry and mushroom mixture.Bake the parcels for 10-12 minutes, or until the pastry is cooked through and golden-brown. Preheat the oven to 220C/450F/Gas 8. Preheat the oven to 220C/450F/Gas 8. Heat the oil in a frying pan, add the garlic and mushrooms and fry over a high heat for 3-4 minutes, or until just cooked. Season with salt and freshly ground black pepper and sprinkle over the parsley. Set aside to cool. Heat the oil in a frying pan, add the garlic and mushrooms and fry over a high heat for 3-4 minutes, or until just cooked. Season with salt and freshly ground black pepper and sprinkle over the parsley. Set aside to cool. Brush one side of each sheet of filo pastry all over with a little olive oil. Brush one side of each sheet of filo pastry all over with a little olive oil. Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the mushroom mixture into the centre of the pastry. Place one sheet of filo pastry on top of another to create two layers of pastry, then spoon a quarter of the mushroom mixture into the centre of the pastry. Gather up the corners of the pastry to create a parcel and secure with a couple of chives. Brush all over with olive oil and place onto a baking tray. Gather up the corners of the pastry to create a parcel and secure with a couple of chives. Brush all over with olive oil and place onto a baking tray. Repeat the process with the remaining filo pastry and mushroom mixture. Repeat the process with the remaining filo pastry and mushroom mixture. Bake the parcels for 10-12 minutes, or until the pastry is cooked through and golden-brown. Bake the parcels for 10-12 minutes, or until the pastry is cooked through and golden-brown.
Roast new potatoes recipe
Roast new potatoes with garlic and rosemary Super crispy and quick to make, these golden potatoes are all cooked in one large roasting tin – which means less time washing up and more time enjoying! 1kg/2lb 4oz baby new potatoes, each cut into three slices2–3 tbsp olive oil 1 large garlic bulb, halved 3 sprigs rosemary, leaves finely chopped sea salt and freshly ground black pepper 1kg/2lb 4oz baby new potatoes, each cut into three slices 2–3 tbsp olive oil 1 large garlic bulb, halved 3 sprigs rosemary, leaves finely chopped sea salt and freshly ground black pepper Method Preheat the oven 220C/200C Fan/Gas 7.Put the potatoes in a large roasting tin with the olive oil and garlic bulb. Season well with salt and pepper and toss together. Roast for 30–35 minutes or until golden and crisp, tossing halfway through cooking. Add the chopped rosemary for the last 10 minutes.Sprinkle with sea salt and serve straight away. Preheat the oven 220C/200C Fan/Gas 7. Preheat the oven 220C/200C Fan/Gas 7. Put the potatoes in a large roasting tin with the olive oil and garlic bulb. Season well with salt and pepper and toss together. Put the potatoes in a large roasting tin with the olive oil and garlic bulb. Season well with salt and pepper and toss together. Roast for 30–35 minutes or until golden and crisp, tossing halfway through cooking. Add the chopped rosemary for the last 10 minutes. Roast for 30–35 minutes or until golden and crisp, tossing halfway through cooking. Add the chopped rosemary for the last 10 minutes. Sprinkle with sea salt and serve straight away. Sprinkle with sea salt and serve straight away.
Harissa lamb stew with chickpeas recipe
 This Moroccan-inspired, slow-cooked lamb dish is low in calories and only uses six ingredients. If you want to make it five, leave out the apricots – you’ll save on sugar too. If you're on a low-calorie diet, pair it with a low-calorie breakfast and/or lunch as it's a little over 500 calories. Each serving provides 522 kcal, 50g protein, 32g carbohydrates (of which 20g sugars), 19g fat (of which 7g saturates), 9g fibre and 0.5g salt. With a GI of 45 this meal is high protein, low GI. 600g/1lb 5oz lean lamb leg steaks, cut into bite-size cubes1–2 level tbsp harissa paste400g tin chopped tomatoes with herbs2 x 410g tins chickpeas, drained12 dried apricots (optional)small bunch (about 30g/1oz) fresh coriander, roughly chopped 600g/1lb 5oz lean lamb leg steaks, cut into bite-size cubes 1–2 level tbsp harissa paste 400g tin chopped tomatoes with herbs 2 x 410g tins chickpeas, drained 12 dried apricots (optional) small bunch (about 30g/1oz) fresh coriander, roughly chopped Method Preheat the oven to 170C/150C Fan/Gas 3½ Put the lamb in a medium, ovenproof casserole dish and coat evenly with the harissa paste. Pour in the tomatoes and 300ml/10fl oz of water. Bring to the boil over a medium heat and stir well.Cover tightly with kitchen foil and bake for 1 hour.Stir in the chickpeas and apricots, if using, and bake for 30–45 minutes, or until the lamb is tender.Stir in the coriander and serve. Preheat the oven to 170C/150C Fan/Gas 3½ Preheat the oven to 170C/150C Fan/Gas 3½ Put the lamb in a medium, ovenproof casserole dish and coat evenly with the harissa paste. Put the lamb in a medium, ovenproof casserole dish and coat evenly with the harissa paste. Pour in the tomatoes and 300ml/10fl oz of water. Bring to the boil over a medium heat and stir well. Pour in the tomatoes and 300ml/10fl oz of water. Bring to the boil over a medium heat and stir well. Cover tightly with kitchen foil and bake for 1 hour. Cover tightly with kitchen foil and bake for 1 hour. Stir in the chickpeas and apricots, if using, and bake for 30–45 minutes, or until the lamb is tender. Stir in the chickpeas and apricots, if using, and bake for 30–45 minutes, or until the lamb is tender. Stir in the coriander and serve. Stir in the coriander and serve.
Prawn linguine recipe
 This simple prawn linguine makes use of handy and delicious ingredients that you can have on hand in the fridge and freezer ready to make a quick supper. Each serving provides 566 kcal, 33.9g protein, 35.4g carbohydrate (of which 6.3g sugars), 33.1g fat (of which 19.3g saturates), 4.5g fibre and 0.9g salt. 320g /11½oz linguine200g/7oz frozen peas1 tbsp extra virgin olive oil1 large garlic clove, finely choppedlarge pinch chilli flakes300–400g/10½–14oz cooked small prawns250g/9oz mascarpone or 300ml/10fl oz double cream100g/3½oz rocket1 unwaxed lemon, juice and finely grated zest of ½ lemonsalt and freshly ground black pepper 320g /11½oz linguine 200g/7oz frozen peas 1 tbsp extra virgin olive oil 1 large garlic clove, finely chopped large pinch chilli flakes 300–400g/10½–14oz cooked small prawns 250g/9oz mascarpone or 300ml/10fl oz double cream 100g/3½oz rocket 1 unwaxed lemon, juice and finely grated zest of ½ lemon salt and freshly ground black pepper Method Cook the linguine in a saucepan of salted boiling water for about 10 minutes until al dente, adding the peas after 8 minutes.Meanwhile, heat the oil in a large saucepan or frying pan over a medium heat and fry the garlic with the chilli flakes for 30 seconds, without colouring. Add the prawns and toss in the garlic. Stir in the mascarpone, rocket, lemon zest and juice and heat for a minute or so, or until the rocket wilts. Drain the pasta and peas, add to the sauce and mix together. Season with salt and pepper. Make sure that the prawns, rocket and peas are evenly distributed before serving. Cook the linguine in a saucepan of salted boiling water for about 10 minutes until al dente, adding the peas after 8 minutes. Cook the linguine in a saucepan of salted boiling water for about 10 minutes until al dente, adding the peas after 8 minutes. Meanwhile, heat the oil in a large saucepan or frying pan over a medium heat and fry the garlic with the chilli flakes for 30 seconds, without colouring. Meanwhile, heat the oil in a large saucepan or frying pan over a medium heat and fry the garlic with the chilli flakes for 30 seconds, without colouring. Add the prawns and toss in the garlic. Stir in the mascarpone, rocket, lemon zest and juice and heat for a minute or so, or until the rocket wilts. Add the prawns and toss in the garlic. Stir in the mascarpone, rocket, lemon zest and juice and heat for a minute or so, or until the rocket wilts. Drain the pasta and peas, add to the sauce and mix together. Season with salt and pepper. Make sure that the prawns, rocket and peas are evenly distributed before serving. Drain the pasta and peas, add to the sauce and mix together. Season with salt and pepper. Make sure that the prawns, rocket and peas are evenly distributed before serving. Recipe tips This recipe can easily be halved for a special dinner for two.
Cacio e pepe recipe
 Three ingredients, three steps to a speedy midweek supper of trendy cacio e pepe (‘cheese and pepper’). Tangy pecorino cheese combines with the pasta cooking water to make a creamy sauce that clings to the pasta. 200g/7oz spaghetti80g/2¾oz pecorino, finely grated 1 tsp freshly ground black peppersalt 200g/7oz spaghetti 80g/2¾oz pecorino, finely grated 1 tsp freshly ground black pepper salt Method Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions. About halfway through cooking, scoop out a mugful of the cooking water from the pan. Meanwhile, in a large bowl combine the cheese and pepper. Gradually incorporate 2–3 tablespoons of the pasta water to create a thick paste. Using the back of a dessertspoon, spread the mixture evenly up the sides of the bowl. Drain the pasta and leave it to rest for 1 minute, then transfer it to the bowl, quickly swirling the pasta around so that the cheese melts and coats the strands, adding little drizzles of the starchy cooking water as you go to create a glossy sauce. Serve immediately. Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions. About halfway through cooking, scoop out a mugful of the cooking water from the pan. Cook the spaghetti in a saucepan of boiling salted water according to the packet instructions. About halfway through cooking, scoop out a mugful of the cooking water from the pan. Meanwhile, in a large bowl combine the cheese and pepper. Gradually incorporate 2–3 tablespoons of the pasta water to create a thick paste. Using the back of a dessertspoon, spread the mixture evenly up the sides of the bowl. Meanwhile, in a large bowl combine the cheese and pepper. Gradually incorporate 2–3 tablespoons of the pasta water to create a thick paste. Using the back of a dessertspoon, spread the mixture evenly up the sides of the bowl. Drain the pasta and leave it to rest for 1 minute, then transfer it to the bowl, quickly swirling the pasta around so that the cheese melts and coats the strands, adding little drizzles of the starchy cooking water as you go to create a glossy sauce. Serve immediately. Drain the pasta and leave it to rest for 1 minute, then transfer it to the bowl, quickly swirling the pasta around so that the cheese melts and coats the strands, adding little drizzles of the starchy cooking water as you go to create a glossy sauce. Serve immediately. Recipe tips Use your finest grater to grate the cheese: a small hand-held grater designed for zesting citrus would be ideal. The grated cheese and pasta cooking water should be at room temperature so they emulsify to make a creamy sauce: this might take a bit of practice. If you can’t get the hang of it after a couple of goes, try adding a slick of double cream to the mix as you add the pasta to help the mixture emulsify.