ademchaoua/GeneralTextCorpus huggingface dataset:
Borscht recipe
 Borscht is a wonderfully vibrant beetroot soup, try the Hairy Bikers' simple version inspired by their travels around the Baltic sea. 1 tbsp vegetable oil15g/½oz butter1 large carrot, diced1 celery stick, diced1 onion, finely chopped3 medium sized beetroots (around 450g/1lb unpeeled weight), peeled and diced1 large waxy potato, diced2 garlic cloves, finely chopped1½ litres/2½ pints good quality beef stock½ purple cabbage, finely shredded2 tomatoes, skinned, cored and choppedsalt and freshly ground black pepper 1 tbsp vegetable oil 15g/½oz butter 1 large carrot, diced 1 celery stick, diced 1 onion, finely chopped 3 medium sized beetroots (around 450g/1lb unpeeled weight), peeled and diced 1 large waxy potato, diced 2 garlic cloves, finely chopped 1½ litres/2½ pints good quality beef stock ½ purple cabbage, finely shredded 2 tomatoes, skinned, cored and chopped salt and freshly ground black pepper sour cream 1 tbsp finely chopped dill sour cream 1 tbsp finely chopped dill Method Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the beetroot, potato and garlic. Fry for a couple of minutes, until well coated and combined. Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes.Add the cabbage and tomatoes. Cover and leave to simmer for a further 20 minutes. Serve the soup with dollops of sour cream and a sprinkling of dill. Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the beetroot, potato and garlic. Fry for a couple of minutes, until well coated and combined. Heat the vegetable oil and butter in a large, heavy-bottomed saucepan. Once melted add the carrot, celery and onion and cook gently for a few minutes. Add the beetroot, potato and garlic. Fry for a couple of minutes, until well coated and combined. Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes. Add the stock and season with salt and black pepper. Bring to just below the boil and then simmer for 15 minutes. Add the cabbage and tomatoes. Cover and leave to simmer for a further 20 minutes. Add the cabbage and tomatoes. Cover and leave to simmer for a further 20 minutes. Serve the soup with dollops of sour cream and a sprinkling of dill. Serve the soup with dollops of sour cream and a sprinkling of dill. Recipe tips This could easily be turned into a vegetarian dish, by using a mixture of vegetable stock and liquor from soaking dried mushrooms. You wouldn’t need much dried mushrooms, just around 15g/½oz to add flavour, and they would just need to be finely chopped before adding to the soup at the same time as the cabbage.
Mary's dough balls recipe
Golden dough balls with cheese and herbs Mary Berry's fantastic canapé cheat uses ready made dough balls, readily available in supermarkets. Top with your favourite cheese and chutney. 16 ready-to-cook dough balls75g/2½oz full-fat cream cheesesalt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives1 tbsp chopped fresh parsley3 tbsp mango chutney 16 ready-to-cook dough balls 75g/2½oz full-fat cream cheese salt and freshly ground black pepper, to taste 1 tbsp chopped fresh chives 1 tbsp chopped fresh parsley 3 tbsp mango chutney Method Preheat the oven to 200C/400F/Gas 6 and line a baking tray with non-stick paper or foil.Slice each dough ball in half horizontally. On the baking trays, arrange the half dough balls up on the rounded part with the cut side up. You may need to slice a small piece off the rounded base so that they sit flat on the tray without toppling over.Mix the cream cheese with salt, pepper, chives and parsley and spread the cheese mixture over the flat side of each ball, spreading right to the edges. Spoon a small blob of mango chutney on top.Bake for about 10-12 minutes or until golden-brown and hot.Arrange on a flat platter and serve hot. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with non-stick paper or foil. Preheat the oven to 200C/400F/Gas 6 and line a baking tray with non-stick paper or foil. Slice each dough ball in half horizontally. On the baking trays, arrange the half dough balls up on the rounded part with the cut side up. You may need to slice a small piece off the rounded base so that they sit flat on the tray without toppling over. Slice each dough ball in half horizontally. On the baking trays, arrange the half dough balls up on the rounded part with the cut side up. You may need to slice a small piece off the rounded base so that they sit flat on the tray without toppling over. Mix the cream cheese with salt, pepper, chives and parsley and spread the cheese mixture over the flat side of each ball, spreading right to the edges. Spoon a small blob of mango chutney on top. Mix the cream cheese with salt, pepper, chives and parsley and spread the cheese mixture over the flat side of each ball, spreading right to the edges. Spoon a small blob of mango chutney on top. Bake for about 10-12 minutes or until golden-brown and hot. Bake for about 10-12 minutes or until golden-brown and hot. Arrange on a flat platter and serve hot. Arrange on a flat platter and serve hot. Recipe tips These can be made up to 12 hours ahead and kept in the fridge. They also freeze well without the mango chutney on top, for up to a month. Recommended wines Try Allini Conegliano Valdobbiadene Prosecco, or Jansz Tasmania Premium Non Vintage Cuvée.
Spiced apricots in brandy recipe
 Great as a gift, or keep to yourself and enjoy with ice cream, Greek yoghurt or crème fraiche. 600ml/20fl oz water500g/1lb 2oz whole soft ready-to-eat dried apricots 350g/12oz granulated sugar 150ml/¼ pint brandy3 bay leaves5 star anise 600ml/20fl oz water 500g/1lb 2oz whole soft ready-to-eat dried apricots 350g/12oz granulated sugar 150ml/¼ pint brandy 3 bay leaves 5 star anise Method Pour the water into a medium saucepan, add the apricots and bring to the boil over a high heat. Cover with a lid, lower the heat and simmer for about 15 minutes until the apricots are very soft. The water will have reduced to about 200ml/⅓ pint. Add the sugar to the pan, stir and bring to the boil, then simmer for 2–3 minutes. Remove from the heat and cool slightly, then add the brandy.Put the bay leaves and star anise into the clean jars . Spoon in the apricots and pour in the syrup to completely cover the fruit. Seal and leave to cool. Tie a ribbon on the jar and add a Christmas gift label, if you like. Pour the water into a medium saucepan, add the apricots and bring to the boil over a high heat. Cover with a lid, lower the heat and simmer for about 15 minutes until the apricots are very soft. The water will have reduced to about 200ml/⅓ pint. Pour the water into a medium saucepan, add the apricots and bring to the boil over a high heat. Cover with a lid, lower the heat and simmer for about 15 minutes until the apricots are very soft. The water will have reduced to about 200ml/⅓ pint. Add the sugar to the pan, stir and bring to the boil, then simmer for 2–3 minutes. Remove from the heat and cool slightly, then add the brandy. Add the sugar to the pan, stir and bring to the boil, then simmer for 2–3 minutes. Remove from the heat and cool slightly, then add the brandy. Put the bay leaves and star anise into the clean jars . Spoon in the apricots and pour in the syrup to completely cover the fruit. Seal and leave to cool. Tie a ribbon on the jar and add a Christmas gift label, if you like. Put the bay leaves and star anise into the clean jars . Spoon in the apricots and pour in the syrup to completely cover the fruit. Seal and leave to cool. Tie a ribbon on the jar and add a Christmas gift label, if you like.
Venison with red cabbage slaw recipe
 This crunchy, sour-sweet slaw is a perfect match for simply cooked, richly-flavoured venison loin. Each serving provides 598kcal, 37g protein, 42g carbohydrate (of which 40g sugars), 30g fat (of which 7g saturates), 7.5g fibre and 0.3g salt. 150g/5½oz red cabbage, shredded1 eating apple, peeled, cored and finely diced½ small red onion, finely chopped25g/1oz raisins, soaked in hot water for 10 minutes½ tsp capers, drained and rinsed1½ tbsp olive oil, plus extra for frying½ tbsp red wine vinegar2 x 150g/5½oz venison loins or steaksknob of unsalted butter2 tbsp chopped fresh parsleysalt and freshly ground black pepper 150g/5½oz red cabbage, shredded 1 eating apple, peeled, cored and finely diced ½ small red onion, finely chopped 25g/1oz raisins, soaked in hot water for 10 minutes ½ tsp capers, drained and rinsed 1½ tbsp olive oil, plus extra for frying ½ tbsp red wine vinegar 2 x 150g/5½oz venison loins or steaks knob of unsalted butter 2 tbsp chopped fresh parsley salt and freshly ground black pepper Method Preheat the oven to 200C/180C Fan/Gas 6.In a large bowl, mix together the cabbage, apples, onion, raisins and capers.Mix the oil and vinegar in a clean bowl to make a vinaigrette. Add to the slaw, reserving a little vinaigrette for serving. Season the slaw with salt and pepper, cover and leave to marinate for at least 10 minutes.Meanwhile, season the venison with salt. Heat a dash of oil and the butter in a large frying pan until foaming. Cook the venison until brown on all sides. Transfer it to the oven for 4 minutes, then leave it to rest.To serve, mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates and top with slices of venison. Finish with the remaining vinaigrette. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. In a large bowl, mix together the cabbage, apples, onion, raisins and capers. In a large bowl, mix together the cabbage, apples, onion, raisins and capers. Mix the oil and vinegar in a clean bowl to make a vinaigrette. Add to the slaw, reserving a little vinaigrette for serving. Season the slaw with salt and pepper, cover and leave to marinate for at least 10 minutes. Mix the oil and vinegar in a clean bowl to make a vinaigrette. Add to the slaw, reserving a little vinaigrette for serving. Season the slaw with salt and pepper, cover and leave to marinate for at least 10 minutes. Meanwhile, season the venison with salt. Heat a dash of oil and the butter in a large frying pan until foaming. Cook the venison until brown on all sides. Transfer it to the oven for 4 minutes, then leave it to rest. Meanwhile, season the venison with salt. Heat a dash of oil and the butter in a large frying pan until foaming. Cook the venison until brown on all sides. Transfer it to the oven for 4 minutes, then leave it to rest. To serve, mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates and top with slices of venison. Finish with the remaining vinaigrette. To serve, mix the parsley into the slaw. Slice the venison. Spoon the slaw onto two plates and top with slices of venison. Finish with the remaining vinaigrette.
Mini Yorkshire puddings with roast beef and horseradish cream recipe
 A beautiful little bite of tender, rare roast beef spiked with horseradish in a baby Yorkshire pudding - glorious. 1 egg85g/3oz plain flour85ml/3fl oz milk and water mixedvegetable oil 1 egg 85g/3oz plain flour 85ml/3fl oz milk and water mixed vegetable oil 1 tub crème fraîche2 tbsp fresh horseradishsalt and pepper 1 tub crème fraîche 2 tbsp fresh horseradish salt and pepper 2-3 beef fillets (depending on size)flat leaf parsley, to garnish 2-3 beef fillets (depending on size) flat leaf parsley, to garnish Method To make the Yorkshire puddings, gently add the egg to the flour. Slowly add the water and milk to the mix, stirring continuously to keep it smooth.Put a few drops of oil into each small muffin tray and put into a medium hot oven to heat. When the tray is hot, pour 2.5cm/1in of mixture into each space and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack.To make the horseradish cream, simply mix all the ingredients together.Cook fillet of beef rare (or more done if you prefer), slice thinly and arrange on the baby Yorkshire puddings. Add a dollop of horseradish cream and decorate with a sprig of flat leaf parsley. To make the Yorkshire puddings, gently add the egg to the flour. Slowly add the water and milk to the mix, stirring continuously to keep it smooth. To make the Yorkshire puddings, gently add the egg to the flour. Slowly add the water and milk to the mix, stirring continuously to keep it smooth. Put a few drops of oil into each small muffin tray and put into a medium hot oven to heat. When the tray is hot, pour 2.5cm/1in of mixture into each space and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack. Put a few drops of oil into each small muffin tray and put into a medium hot oven to heat. When the tray is hot, pour 2.5cm/1in of mixture into each space and replace in the oven. Cook for about 8-10 minutes until the mixture has puffed up. Then cool on a cooling rack. To make the horseradish cream, simply mix all the ingredients together. To make the horseradish cream, simply mix all the ingredients together. Cook fillet of beef rare (or more done if you prefer), slice thinly and arrange on the baby Yorkshire puddings. Add a dollop of horseradish cream and decorate with a sprig of flat leaf parsley. Cook fillet of beef rare (or more done if you prefer), slice thinly and arrange on the baby Yorkshire puddings. Add a dollop of horseradish cream and decorate with a sprig of flat leaf parsley.
Simple smoked salmon pâté recipe
 Whizz up this zesty smoked salmon pâté with cream cheese – tastes great with fresh soda bread. 100g/3½oz cream cheese100g/3½oz crème fraîche200g/7oz smoked salmon1 lemon, zest only, finely grated½ lemon, juice only1 tbsp creamed horseradish2 tbsp finely chopped, fresh dillcaper berries, to serve 100g/3½oz cream cheese 100g/3½oz crème fraîche 200g/7oz smoked salmon 1 lemon, zest only, finely grated ½ lemon, juice only 1 tbsp creamed horseradish 2 tbsp finely chopped, fresh dill caper berries, to serve Method To begin, place all the ingredients except the capers in a food processor. Pulse until a pâté forms which still has some texture to it and is not a purée.Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. It may also need more lemon juice.Serve with sliced bread, such as stout soda bread, and large caper berries. To begin, place all the ingredients except the capers in a food processor. Pulse until a pâté forms which still has some texture to it and is not a purée. To begin, place all the ingredients except the capers in a food processor. Pulse until a pâté forms which still has some texture to it and is not a purée. Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. It may also need more lemon juice. Taste to check the seasoning as smoked salmon can vary greatly in its saltiness. It may also need more lemon juice. Serve with sliced bread, such as stout soda bread, and large caper berries. Serve with sliced bread, such as stout soda bread, and large caper berries.
Pomegranate Christmas cocktail recipe
 Add a touch of sparkle to your party with a refreshing pomegranate and ginger cocktail using that very Italian ingredient, vermouth. By Nigella Lawson From Nigellissima Shopping list Ingredients 60ml/2fl oz pink vermouth30ml/1fl oz pomegranate juice30ml/1fl oz ginger aleice, to serve 60ml/2fl oz pink vermouth 30ml/1fl oz pomegranate juice 30ml/1fl oz ginger ale ice, to serve Method Stir together the vermouth and pomegranate juice. Pour into martini glasses, adding an ice cube if you wish.Top up with ginger ale and serve. Stir together the vermouth and pomegranate juice. Pour into martini glasses, adding an ice cube if you wish. Stir together the vermouth and pomegranate juice. Pour into martini glasses, adding an ice cube if you wish. Top up with ginger ale and serve. Top up with ginger ale and serve. Related recipes Easy cheese straws. By Michel Roux Jr. Canapés and cocktails recipes (49) Ginger fizz. By Nigel Slater cocktails recipes (66) Black velvet. By Jack Wakelin cocktails recipes (66) Caipirinha. By Jack Wakelin cocktails recipes (66) Bunny Mary By Carmen O'Neal cocktails recipes (66) Dirty martini spritz. By Carmen O'Neal vermouth recipes (58) Miso martini By Carmen O'Neal vermouth recipes (58) Douze points punch By Miriam Nice vermouth recipes (58) This recipe is from... Nigellissima. 2. An Italian Inspired Christmas on BBC Two Recipes from this episode Italian Christmas pudding cakeHearty wholewheat pasta with Brussels sprouts, cheese and potatoChocolate salameCappuccino pavlovaParmesan shortbreadsNigella's turkey breast with Christmas stuffing Italian Christmas pudding cake Hearty wholewheat pasta with Brussels sprouts, cheese and potato Chocolate salame Cappuccino pavlova Parmesan shortbreads Nigella's turkey breast with Christmas stuffing
Cherry 75 recipe
 This is a suitably festive twist on a classic sparkling cocktail, the French 75. For this recipe, you will need a coupe glass. 50ml/2fl oz gin 1 tbsp fresh lemon juice1 generous tbsp maraschino cherry syrup from the jar sparkling wine, chilled, for topping upice, for shaking1 maraschino cherry, to garnish 50ml/2fl oz gin 1 tbsp fresh lemon juice 1 generous tbsp maraschino cherry syrup from the jar sparkling wine, chilled, for topping up ice, for shaking 1 maraschino cherry, to garnish Method Place a coupe glass in the freezer for 5 minutes. Pour the gin, lemon juice and syrup into a cocktail shaker filled with a handful of ice and shake. Strain into the coupe glass and top up with the sparkling wine. Garnish with the cherry and serve. Place a coupe glass in the freezer for 5 minutes. Pour the gin, lemon juice and syrup into a cocktail shaker filled with a handful of ice and shake. Strain into the coupe glass and top up with the sparkling wine. Garnish with the cherry and serve. Place a coupe glass in the freezer for 5 minutes. Pour the gin, lemon juice and syrup into a cocktail shaker filled with a handful of ice and shake. Strain into the coupe glass and top up with the sparkling wine. Garnish with the cherry and serve.
Charcuterie board recipe
 This charcuterie board is super easy to make. Simply make up lots of cocktail sticks with your favourite ingredients and arrange around a bowl of your chosen chutney to make a festive wreath shape. Perfect for parties. 400–450g/14 oz–1lb hard cheese of your choice (such as Shropshire blue and Wensleydale with cranberries), cut into 2cm/¾in cubes260g/9oz mini mozzarella balls 160g/5½oz artichoke hearts 75g/2½oz cornichons 200g/7oz cherry tomatoes180g/6oz black and green olives 180g/6oz cured meat or salami 200ml/⅓ pint chutney of your choice 400–450g/14 oz–1lb hard cheese of your choice (such as Shropshire blue and Wensleydale with cranberries), cut into 2cm/¾in cubes 260g/9oz mini mozzarella balls 160g/5½oz artichoke hearts 75g/2½oz cornichons 200g/7oz cherry tomatoes 180g/6oz black and green olives 180g/6oz cured meat or salami 200ml/⅓ pint chutney of your choice rosemary sprigscrackers, crostini or baguette slices rosemary sprigs crackers, crostini or baguette slices Method Divide the ingredients between 30-or-so cocktail sticks, alternating between cheese cubes and mozzarella balls, artichoke pieces, cornichons, tomatoes, olives and cured meat. Spoon the chutney into a small ramekin and set in the middle of a large serving plate. Neatly place all the prepared appetisers around the centre ramekin to form a circular wreath shape. Add small rosemary sprigs in between the appetisers to decorate. Serve alongside crackers, crostini or baguette slices. Divide the ingredients between 30-or-so cocktail sticks, alternating between cheese cubes and mozzarella balls, artichoke pieces, cornichons, tomatoes, olives and cured meat. Divide the ingredients between 30-or-so cocktail sticks, alternating between cheese cubes and mozzarella balls, artichoke pieces, cornichons, tomatoes, olives and cured meat. Spoon the chutney into a small ramekin and set in the middle of a large serving plate. Neatly place all the prepared appetisers around the centre ramekin to form a circular wreath shape. Spoon the chutney into a small ramekin and set in the middle of a large serving plate. Neatly place all the prepared appetisers around the centre ramekin to form a circular wreath shape. Add small rosemary sprigs in between the appetisers to decorate. Serve alongside crackers, crostini or baguette slices. Add small rosemary sprigs in between the appetisers to decorate. Serve alongside crackers, crostini or baguette slices. Recipe tips This wreath can be created with any range of cheeses, meats and other charcuterie elements. Let your imagination and fridge lead the way, rather than sticking prescriptively to the ingredients listed here.
Mary Berry's Christmas chutney recipe
 Make your chutney up to a month ahead and it will be matured and full flavoured for Christmas. Double the cayenne pepper for an extra kick. 3 x 400g tins chopped tomatoes700g/1lb 9oz onions, chopped into small pieces1 large aubergine, chopped into ½cm/¼in pieces1 green pepper, chopped into ½cm/¼in pieces 3 red peppers, chopped into ½cm/¼in pieces 4 fat garlic cloves, grated350g/12oz granulated sugar 300ml/½ pint white wine vinegar 1 tbsp salt1 tbsp coriander seeds, finely crushed1 tbsp paprika2 tsp cayenne pepper 3 x 400g tins chopped tomatoes 700g/1lb 9oz onions, chopped into small pieces 1 large aubergine, chopped into ½cm/¼in pieces 1 green pepper, chopped into ½cm/¼in pieces 3 red peppers, chopped into ½cm/¼in pieces 4 fat garlic cloves, grated 350g/12oz granulated sugar 300ml/½ pint white wine vinegar 1 tbsp salt 1 tbsp coriander seeds, finely crushed 1 tbsp paprika 2 tsp cayenne pepper Method Put the tinned tomatoes, prepared vegetables and garlic into a large saucepan and bring to the boil. Cover with a lid, lower the heat and gently simmer for around 45 minutes until the onion and vegetables are tender. Stir occasionally, as it can catch on the base of the pan.Add the sugar, vinegar, salt, coriander, paprika and cayenne pepper to the pan. Bring to the boil, stirring until the sugar has dissolved. Continue to simmer, without the lid, for about 35 minutes until a chunky chutney consistency is achieved and the surplus watery liquid has evaporated. Stir towards the end of the cooking time, so that the chutney doesn’t catch on the bottom of the pan.Ladle into clean jars , cover with screw top lids and seal while hot. Put the tinned tomatoes, prepared vegetables and garlic into a large saucepan and bring to the boil. Cover with a lid, lower the heat and gently simmer for around 45 minutes until the onion and vegetables are tender. Stir occasionally, as it can catch on the base of the pan. Put the tinned tomatoes, prepared vegetables and garlic into a large saucepan and bring to the boil. Cover with a lid, lower the heat and gently simmer for around 45 minutes until the onion and vegetables are tender. Stir occasionally, as it can catch on the base of the pan. Add the sugar, vinegar, salt, coriander, paprika and cayenne pepper to the pan. Bring to the boil, stirring until the sugar has dissolved. Continue to simmer, without the lid, for about 35 minutes until a chunky chutney consistency is achieved and the surplus watery liquid has evaporated. Stir towards the end of the cooking time, so that the chutney doesn’t catch on the bottom of the pan. Add the sugar, vinegar, salt, coriander, paprika and cayenne pepper to the pan. Bring to the boil, stirring until the sugar has dissolved. Continue to simmer, without the lid, for about 35 minutes until a chunky chutney consistency is achieved and the surplus watery liquid has evaporated. Stir towards the end of the cooking time, so that the chutney doesn’t catch on the bottom of the pan. Ladle into clean jars , cover with screw top lids and seal while hot. Ladle into clean jars , cover with screw top lids and seal while hot.