ademchaoua/GeneralTextCorpus huggingface dataset:
Gulab jamun recipe
 These sticky-sweet deep-fried dough balls aren't for those on a diet, but are an authentic Indian sweet. 225g/8oz powdered milk110g/4oz plain flour1¼ tsp baking powder½ tsp bicarbonate of soda350ml/12fl oz milk25g/1oz butter, meltedvegetable oil, for deep frying 225g/8oz powdered milk 110g/4oz plain flour 1¼ tsp baking powder ½ tsp bicarbonate of soda 350ml/12fl oz milk 25g/1oz butter, melted vegetable oil, for deep frying 200g/7oz caster sugar100ml/3½fl oz waterfew strands saffron 200g/7oz caster sugar 100ml/3½fl oz water few strands saffron 1 tbsp chopped pistachio nuts1 tbsp flaked almonds, toasted in a pan 1 tbsp chopped pistachio nuts 1 tbsp flaked almonds, toasted in a pan Method For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls.Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain.Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy.When the dough balls are cool, add to the syrup and leave to soak for about 1 hour. Garnish with chopped pistachio nuts and flaked almonds and serve. For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls. For the dough balls, mix all the ingredients together in a bowl, adding enough extra water to form a soft, sticky dough. Cover with cling film and set aside for 10 minutes. Shape the dough into small round balls. Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain. Heat the oil in a deep heavy-bottomed frying pan. It is ready when a breadcrumb dropped in will sizzle gently in it. (CAUTION: hot oil can be dangerous. Do not leave unattended.) Deep fry the balls until golden brown, then remove from the oil with a slotted spoon and set aside on kitchen papper to drain. Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy. Make a sugar syrup by heating the sugar and water together with the saffron until the sugar has dissolved and the mixture is syrupy. When the dough balls are cool, add to the syrup and leave to soak for about 1 hour. When the dough balls are cool, add to the syrup and leave to soak for about 1 hour. Garnish with chopped pistachio nuts and flaked almonds and serve. Garnish with chopped pistachio nuts and flaked almonds and serve.
Green pea dip with nachos recipe
 This easy dip is great for impromptu parties when you only have your store cupboard to rely on! 450g/1lb frozen petit pois or peas, defrosted and drained½ red onion, finely chopped1 garlic clove, finely chopped1 small bunch fresh mint leaves115g/4oz plain yoghurt½ red chilli, seeds removed, finely chopped1 tsp ground cumin½ tsp ground coriander1 lime, juice onlysalt and freshly ground black pepper2 tbsp extra virgin olive oil1 large bag ready-made nachos 450g/1lb frozen petit pois or peas, defrosted and drained ½ red onion, finely chopped 1 garlic clove, finely chopped 1 small bunch fresh mint leaves 115g/4oz plain yoghurt ½ red chilli, seeds removed, finely chopped 1 tsp ground cumin ½ tsp ground coriander 1 lime, juice only salt and freshly ground black pepper 2 tbsp extra virgin olive oil 1 large bag ready-made nachos Method Place the peas, onion, garlic and mint leaves into a food processor and blend to a thick purée.Add the yoghurt and blend again, leaving the mixture slightly lumpy.Transfer the mixture to a bowl and stir in the chilli, cumin, coriander and lime juice and season, to taste, with salt and freshly ground black pepper.Spoon into a serving bowl and drizzle with the olive oil. Serve with a bowl of nachos alongside for dipping. Place the peas, onion, garlic and mint leaves into a food processor and blend to a thick purée. Place the peas, onion, garlic and mint leaves into a food processor and blend to a thick purée. Add the yoghurt and blend again, leaving the mixture slightly lumpy. Add the yoghurt and blend again, leaving the mixture slightly lumpy. Transfer the mixture to a bowl and stir in the chilli, cumin, coriander and lime juice and season, to taste, with salt and freshly ground black pepper. Transfer the mixture to a bowl and stir in the chilli, cumin, coriander and lime juice and season, to taste, with salt and freshly ground black pepper. Spoon into a serving bowl and drizzle with the olive oil. Serve with a bowl of nachos alongside for dipping. Spoon into a serving bowl and drizzle with the olive oil. Serve with a bowl of nachos alongside for dipping.
Onion bhaji recipe
 Homemade onion bhajis are well worth the effort, they're great as a starter for an Indian feast. 2 free-range eggs3 onions, sliced120g/4oz plain flour1 tsp ground coriander1 tsp cumin seeds3 tbsp vegetable oil, plus extra if required 2 free-range eggs 3 onions, sliced 120g/4oz plain flour 1 tsp ground coriander 1 tsp cumin seeds 3 tbsp vegetable oil, plus extra if required Method Beat the eggs in a bowl.Add the onion rings and mix well.Add the flour, ground coriander and cumin seeds and stir well to combine.Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown.Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper.Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition. Beat the eggs in a bowl. Beat the eggs in a bowl. Add the onion rings and mix well. Add the onion rings and mix well. Add the flour, ground coriander and cumin seeds and stir well to combine. Add the flour, ground coriander and cumin seeds and stir well to combine. Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown. Heat the oil in a deep-sided frying pan over a medium heat. When hot add a large spoonful of the bhaji mixture and fry for 30-45 seconds, until golden-brown. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper. Turn the bhaji over and fry for a further 30 seconds, until crisp and golden-brown all over. Remove and drain on kitchen paper. Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition. Repeat with the remaining bhaji mixture, replenishing the oil in the pan if it runs low and allowing it to heat up again after a new addition.
Easy Greek salad recipe
 Transport yourself to Greece with an easy one-step Greek salad of fresh, crisp summer vegetables, salty olives and tangy feta. 50g/2oz black Kalamata olives 3 medium tomatoes, diced into 2cm/¾in cubes1 cucumber peeled, diced into 2cm/¾in cubes 1 red pepper, de-seeded, diced ½ red onion, sliced finely 100ml/3fl oz extra virgin olive oil 150g/5oz feta, diced 1 small, firm cos lettuce, chopped into rough cubes lengthways 1 generous sprig of oregano (or 2 tsp dried oregano) 50ml/3 tbsp red wine vinegar 50g/2oz black Kalamata olives 3 medium tomatoes, diced into 2cm/¾in cubes 1 cucumber peeled, diced into 2cm/¾in cubes 1 red pepper, de-seeded, diced ½ red onion, sliced finely 100ml/3fl oz extra virgin olive oil 150g/5oz feta, diced 1 small, firm cos lettuce, chopped into rough cubes lengthways 1 generous sprig of oregano (or 2 tsp dried oregano) 50ml/3 tbsp red wine vinegar Method Mix all the ingredients in a bowl. Mix all the ingredients in a bowl. Mix all the ingredients in a bowl.
Raita recipe
Cucumber and mint raita Raita is a cool, fresh chutney that takes seconds to make. Use it to top fiery curries or as a dip for poppadoms. 250ml/8fl oz natural yoghurt½ cucumber, grated or finely choppedlarge handful mint leaves, choppedlarge pinch salt½-1 green chilli, de-seeded and finely chopped (optional) 250ml/8fl oz natural yoghurt ½ cucumber, grated or finely chopped large handful mint leaves, chopped large pinch salt ½-1 green chilli, de-seeded and finely chopped (optional) Method Wrap the grated cucumber in a tea towel and squeeze out any excess water.Mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip for poppadoms. Wrap the grated cucumber in a tea towel and squeeze out any excess water. Wrap the grated cucumber in a tea towel and squeeze out any excess water. Mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip for poppadoms. Mix together all the ingredients and serve chilled as an accompaniment to any curry or as a dip for poppadoms.
Carrot and chickpea traybake recipe
 This sweet and savoury carrot and chickpea traybake is Hemsley and Hemsley's healthy take on halwa. Each piece provides 31 kcal, 1.7g protein, 4g carbohydrate (of which 1.7g sugars), 0.9g fat (of which 0.2g saturates), 1.3g fibre and 0.3g salt. 400g tin chickpeas, drained and rinsed 70-80g/2½- 2¾oz dates1 tbsp vanilla extract1 tbsp ground cinnamon½ tsp bicarbonate of soda1 free-range egg3 pinches salt1 tsp finely grated root ginger1 large carrot (approximately 160g/5¼oz), grated 400g tin chickpeas, drained and rinsed 70-80g/2½- 2¾oz dates 1 tbsp vanilla extract 1 tbsp ground cinnamon ½ tsp bicarbonate of soda 1 free-range egg 3 pinches salt 1 tsp finely grated root ginger 1 large carrot (approximately 160g/5¼oz), grated Method Preheat the oven to 180C/160C Fan/Gas 4. Line a high-sided baking tray with baking parchment.Blend all of the ingredients except the carrot in a food processor until smooth and well combined. Add the carrot to the food processor and pulse a few times to combine, being careful not to over-blend (the carrot should provide texture and colour to this snack).Transfer the mixture to the prepared baking tray, spreading and smoothing it into an even layer using a palette knife.Bake in the oven for 30-35 minutes, or until cooked through and browned on top. Remove and set aside to cool slightly, then cut into squares. Serve warm or cold. Preheat the oven to 180C/160C Fan/Gas 4. Line a high-sided baking tray with baking parchment. Preheat the oven to 180C/160C Fan/Gas 4. Line a high-sided baking tray with baking parchment. Blend all of the ingredients except the carrot in a food processor until smooth and well combined. Blend all of the ingredients except the carrot in a food processor until smooth and well combined. Add the carrot to the food processor and pulse a few times to combine, being careful not to over-blend (the carrot should provide texture and colour to this snack). Add the carrot to the food processor and pulse a few times to combine, being careful not to over-blend (the carrot should provide texture and colour to this snack). Transfer the mixture to the prepared baking tray, spreading and smoothing it into an even layer using a palette knife. Transfer the mixture to the prepared baking tray, spreading and smoothing it into an even layer using a palette knife. Bake in the oven for 30-35 minutes, or until cooked through and browned on top. Remove and set aside to cool slightly, then cut into squares. Serve warm or cold. Bake in the oven for 30-35 minutes, or until cooked through and browned on top. Remove and set aside to cool slightly, then cut into squares. Serve warm or cold.
Chicken drumsticks with coleslaw recipe
Orange, maple and mustard chicken drumsticks with coleslaw Deliciously sticky chicken drumsticks are great served hot for a midweek supper or cold for a picnic. Crunchy coleslaw adds contrasting flavours and textures. 1kg/2lb 4oz chicken drumsticks 1kg/2lb 4oz chicken drumsticks 4 tbsp maple syrup2 tbsp wholegrain mustard1 tbsp light olive oil1 tsp Worcestershire sauce 1 large orange, grated zest only½ tsp sea salt 4 tbsp maple syrup 2 tbsp wholegrain mustard 1 tbsp light olive oil 1 tsp Worcestershire sauce 1 large orange, grated zest only ½ tsp sea salt 280g/10oz white cabbage, finely shredded80g/2¾oz fennel (roughly ½ a small bulb), finely shredded1 small carrot, finely shredded or coarsely grated6 tbsp mayonnaise1 tbsp fresh lemon juice 1 tsp runny honey 280g/10oz white cabbage, finely shredded 80g/2¾oz fennel (roughly ½ a small bulb), finely shredded 1 small carrot, finely shredded or coarsely grated 6 tbsp mayonnaise 1 tbsp fresh lemon juice 1 tsp runny honey Method Put the chicken in a shallow bowl. Whisk together all the ingredients for the marinade and pour over the chicken, turning to coat. Leave to marinate for at least an hour, or preferably overnight in the fridge. Preheat the oven to 220C/200C Fan/Gas 7. Put the drumsticks on a wire rack set over a roasting tray, reserving any excess marinade. Roast for 30 minutes, turning and basting with the excess marinade halfway through, or until cooked through. To make the coleslaw, mix the vegetables in a large bowl. Whisk together the mayonnaise, lemon juice, honey and a generous pinch of sea salt and pour over the slaw. Mix well and set aside.Serve the drumsticks hot or at room temperature, with the coleslaw on the side. Put the chicken in a shallow bowl. Whisk together all the ingredients for the marinade and pour over the chicken, turning to coat. Leave to marinate for at least an hour, or preferably overnight in the fridge. Put the chicken in a shallow bowl. Whisk together all the ingredients for the marinade and pour over the chicken, turning to coat. Leave to marinate for at least an hour, or preferably overnight in the fridge. Preheat the oven to 220C/200C Fan/Gas 7. Put the drumsticks on a wire rack set over a roasting tray, reserving any excess marinade. Roast for 30 minutes, turning and basting with the excess marinade halfway through, or until cooked through. Preheat the oven to 220C/200C Fan/Gas 7. Put the drumsticks on a wire rack set over a roasting tray, reserving any excess marinade. Roast for 30 minutes, turning and basting with the excess marinade halfway through, or until cooked through. To make the coleslaw, mix the vegetables in a large bowl. Whisk together the mayonnaise, lemon juice, honey and a generous pinch of sea salt and pour over the slaw. Mix well and set aside. To make the coleslaw, mix the vegetables in a large bowl. Whisk together the mayonnaise, lemon juice, honey and a generous pinch of sea salt and pour over the slaw. Mix well and set aside. Serve the drumsticks hot or at room temperature, with the coleslaw on the side. Serve the drumsticks hot or at room temperature, with the coleslaw on the side.
Garlic-crumbed cheese-stuffed chicken recipe
 This easy garlicky stuffed chicken breast has a surprise inside – melting taleggio cheese oozing deliciousness. 2 chicken breasts, skin removed20g/¾oz parsley, finely chopped150g/5½oz taleggio cheese, cut into strips75g/2½z butter2 garlic cloves, finely chopped3 rashers smoked streaky bacon, finely choppedtwo handfuls breadcrumbs3 tbsp olive oilsalt and freshly ground black pepper 2 chicken breasts, skin removed 20g/¾oz parsley, finely chopped 150g/5½oz taleggio cheese, cut into strips 75g/2½z butter 2 garlic cloves, finely chopped 3 rashers smoked streaky bacon, finely chopped two handfuls breadcrumbs 3 tbsp olive oil salt and freshly ground black pepper Method Preheat the oven to 180C/350F/Gas 4.Score the chicken breasts four times, diagonally across the top to within 2cm/¾in of the bottom.Finely chop the parsley and cut the taleggio into strips.Roll the taleggio in the parsley and then stuff the cheese into the scored gaps in the chicken breasts.Melt the butter in a frying pan. Add the chopped garlic and bacon to the pan and cook for three minutes.Add the breadcrumbs to the pan and cook for a further three minutes.Pour the olive oil over the chicken and season with salt and freshly ground black pepper.Scatter the breadcrumb mix over the chicken breasts, patting them down lightly.Bake in the oven for 30 minutes. Preheat the oven to 180C/350F/Gas 4. Preheat the oven to 180C/350F/Gas 4. Score the chicken breasts four times, diagonally across the top to within 2cm/¾in of the bottom. Score the chicken breasts four times, diagonally across the top to within 2cm/¾in of the bottom. Finely chop the parsley and cut the taleggio into strips. Finely chop the parsley and cut the taleggio into strips. Roll the taleggio in the parsley and then stuff the cheese into the scored gaps in the chicken breasts. Roll the taleggio in the parsley and then stuff the cheese into the scored gaps in the chicken breasts. Melt the butter in a frying pan. Add the chopped garlic and bacon to the pan and cook for three minutes. Melt the butter in a frying pan. Add the chopped garlic and bacon to the pan and cook for three minutes. Add the breadcrumbs to the pan and cook for a further three minutes. Add the breadcrumbs to the pan and cook for a further three minutes. Pour the olive oil over the chicken and season with salt and freshly ground black pepper. Pour the olive oil over the chicken and season with salt and freshly ground black pepper. Scatter the breadcrumb mix over the chicken breasts, patting them down lightly. Scatter the breadcrumb mix over the chicken breasts, patting them down lightly. Bake in the oven for 30 minutes. Bake in the oven for 30 minutes.
Honey-baked sriracha drumsticks recipe
 The perfect chicken drumstick recipe for easy dinners and barbecues. Coated in garlic, sriracha sauce and plenty of honey to give them that sticky, caramelised finish. Served here with Nadiya's Coronation aubergine salad. 10 chicken drumsticks (about 700g/1lb 9oz), skin on 3 tbsp oil, plus extra for greasing the tray 3 garlic cloves, minced 4 tbsp soy sauce 4 tbsp sriracha sauce 3 tbsp runny honey ½ tsp ground star anise 2 tbsp cornflour roughly chopped fresh coriander, to serve 10 chicken drumsticks (about 700g/1lb 9oz), skin on 3 tbsp oil, plus extra for greasing the tray 3 garlic cloves, minced 4 tbsp soy sauce 4 tbsp sriracha sauce 3 tbsp runny honey ½ tsp ground star anise 2 tbsp cornflour roughly chopped fresh coriander, to serve Method Put the drumsticks in a large pan and pour water over the top until they are submerged. Pop onto the heat and bring to the boil, leave to simmer for 5 minutes and then drain. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray lightly with oil. Put the oil, garlic, soy, sriracha, honey, star anise and cornflour in a large bowl and mix well. Pat the chicken pieces dry and mix into the sauce. Lay onto the tray in an even layer and bake for 30 minutes, making sure to turn halfway through.Once cooked, sprinkle the chicken with the chopped coriander and it is ready to serve alongside the aubergine salad. Put the drumsticks in a large pan and pour water over the top until they are submerged. Pop onto the heat and bring to the boil, leave to simmer for 5 minutes and then drain. Set aside. Put the drumsticks in a large pan and pour water over the top until they are submerged. Pop onto the heat and bring to the boil, leave to simmer for 5 minutes and then drain. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray lightly with oil. Preheat the oven to 200C/180C Fan/Gas 6. Grease a baking tray lightly with oil. Put the oil, garlic, soy, sriracha, honey, star anise and cornflour in a large bowl and mix well. Pat the chicken pieces dry and mix into the sauce. Lay onto the tray in an even layer and bake for 30 minutes, making sure to turn halfway through. Put the oil, garlic, soy, sriracha, honey, star anise and cornflour in a large bowl and mix well. Pat the chicken pieces dry and mix into the sauce. Lay onto the tray in an even layer and bake for 30 minutes, making sure to turn halfway through. Once cooked, sprinkle the chicken with the chopped coriander and it is ready to serve alongside the aubergine salad. Once cooked, sprinkle the chicken with the chopped coriander and it is ready to serve alongside the aubergine salad. Recipe tips The drumsticks are portable when cold, so are also ideal for a picnic lunch.
5 minute chicken noodle soup recipe
 Four ingredients and five minutes are all you need for this ridiculously easy chicken noodle soup! Add the optional extras to take the flavour to another level! Each serving provides 325 kcal, 26g protein, 42g carbohydrates (of which 4g sugars), 4.5g fat (of which 1g saturates), 6g fibre and 3.6g salt. 1 chicken stock cube50g/1¾oz dried egg noodles (around 1 nest)2 spring onions, thinly sliced50g/1¾oz frozen peas 50g/1¾oz shredded cooked chicken 1 chicken stock cube 50g/1¾oz dried egg noodles (around 1 nest) 2 spring onions, thinly sliced 50g/1¾oz frozen peas 50g/1¾oz shredded cooked chicken ½ red chilli, thinly sliced¼in/1cm piece fresh root ginger, peeled and thinly sliced½ garlic clove, thinly slicedfew fresh coriander leavesdash soy sauce ½ red chilli, thinly sliced ¼in/1cm piece fresh root ginger, peeled and thinly sliced ½ garlic clove, thinly sliced few fresh coriander leaves dash soy sauce Method Pour 700ml/1¼ pint freshly boiled water into a saucepan, add the stock cube and stir well to dissolve. Add the noodles, spring onions, peas and chicken, bring to the boil and cook for 5 minutes, or until the noodles and peas are cooked and the chicken is hot through. Ladle into a deep, wide bowl and, if you fancy, top with the chilli, ginger, garlic, coriander and soy sauce. Pour 700ml/1¼ pint freshly boiled water into a saucepan, add the stock cube and stir well to dissolve. Add the noodles, spring onions, peas and chicken, bring to the boil and cook for 5 minutes, or until the noodles and peas are cooked and the chicken is hot through. Pour 700ml/1¼ pint freshly boiled water into a saucepan, add the stock cube and stir well to dissolve. Add the noodles, spring onions, peas and chicken, bring to the boil and cook for 5 minutes, or until the noodles and peas are cooked and the chicken is hot through. Ladle into a deep, wide bowl and, if you fancy, top with the chilli, ginger, garlic, coriander and soy sauce. Ladle into a deep, wide bowl and, if you fancy, top with the chilli, ginger, garlic, coriander and soy sauce.