ademchaoua/GeneralTextCorpus huggingface dataset:
Greens with chilli soy dressing recipe
 Make that green veg languishing in the back of the fridge into a quick, flavour-packed noodle salad with a chilli and soy dressing. 1 tbsp sesame oil1 garlic clove, finely grated1 red chilli, finely chopped or ½ tsp chilli flakes 1-2 tbsp light soy sauce3cm1¼in piece fresh root ginger, finely grated1 tsp rice vinegar (or white wine vinegar)pinch sugar, to taste 1 tbsp sesame oil 1 garlic clove, finely grated 1 red chilli, finely chopped or ½ tsp chilli flakes 1-2 tbsp light soy sauce 3cm1¼in piece fresh root ginger, finely grated 1 tsp rice vinegar (or white wine vinegar) pinch sugar, to taste 300g/10½oz green veg, such as chopped broccoli florets, shredded kale or cavolo nero150g/5½oz ready-to-wok udon noodles, or other noodles of choicesesame seeds, to garnish 300g/10½oz green veg, such as chopped broccoli florets, shredded kale or cavolo nero 150g/5½oz ready-to-wok udon noodles, or other noodles of choice sesame seeds, to garnish Method Mix the dressing ingredients together in a bowl. Taste and adjust the vinegar and sugar to get a punchy sweet-tart-salty-sesame balance and set aside. Bring a large pan of water up to the boil and add a teaspoon of salt. Add the noodles and the green veg and boil for 2-3 minutes until just tender. (Check the packet of your udon noodles and work with the suggested cooking time.) Drain in a colander, then immediately run under a cold tap and set aside to drain.Mix the cooled veg and noodles together in a bowl with the soy-chilli dressing to coat. Sprinkle with sesame seeds, if using, and serve. You can do this advance and keep the noodle salad for up to 3 days in an airtight container in the fridge. Mix the dressing ingredients together in a bowl. Taste and adjust the vinegar and sugar to get a punchy sweet-tart-salty-sesame balance and set aside. Mix the dressing ingredients together in a bowl. Taste and adjust the vinegar and sugar to get a punchy sweet-tart-salty-sesame balance and set aside. Bring a large pan of water up to the boil and add a teaspoon of salt. Add the noodles and the green veg and boil for 2-3 minutes until just tender. (Check the packet of your udon noodles and work with the suggested cooking time.) Bring a large pan of water up to the boil and add a teaspoon of salt. Add the noodles and the green veg and boil for 2-3 minutes until just tender. (Check the packet of your udon noodles and work with the suggested cooking time.) Drain in a colander, then immediately run under a cold tap and set aside to drain. Drain in a colander, then immediately run under a cold tap and set aside to drain. Mix the cooled veg and noodles together in a bowl with the soy-chilli dressing to coat. Sprinkle with sesame seeds, if using, and serve. You can do this advance and keep the noodle salad for up to 3 days in an airtight container in the fridge. Mix the cooled veg and noodles together in a bowl with the soy-chilli dressing to coat. Sprinkle with sesame seeds, if using, and serve. You can do this advance and keep the noodle salad for up to 3 days in an airtight container in the fridge.
Sicilian-style salmon with garlic mushrooms recipe
 Bring the flavours of Siciliy to your plate with this simple fish supper. 100g/3½oz salmon fillet, skin removed1 lime, juice onlyolive oil, for drizzling½ tsp dried chilli flakes1 tsp ground paprikasalt and freshly ground black pepper 100g/3½oz salmon fillet, skin removed 1 lime, juice only olive oil, for drizzling ½ tsp dried chilli flakes 1 tsp ground paprika salt and freshly ground black pepper 1 tbsp olive oil100g/3½oz button mushrooms, sliced100g/3½oz broccoli, chopped1 garlic clove, finely chopped2 tbsp chopped fresh parsley, optional 1 tbsp olive oil 100g/3½oz button mushrooms, sliced 100g/3½oz broccoli, chopped 1 garlic clove, finely chopped 2 tbsp chopped fresh parsley, optional Method Preheat the oven to 180C/160C Fan/Gas 4.Put the salmon fillet on a lightly oiled baking tray. Drizzle over the lime juice and a little olive oil. Sprinkle with the chilli flakes and paprika and season with salt and pepper. Bake for about 10 minutes, or until cooked through.Meanwhile, heat a tablespoon of oil in a frying pan. Add the mushrooms and stir-fry for 5 minutes. Add the broccoli and stir-fry until cooked to your liking. Add the garlic and fry for 1 minute, then stir in the parsley. Serve immediately with the salmon. Preheat the oven to 180C/160C Fan/Gas 4. Preheat the oven to 180C/160C Fan/Gas 4. Put the salmon fillet on a lightly oiled baking tray. Drizzle over the lime juice and a little olive oil. Sprinkle with the chilli flakes and paprika and season with salt and pepper. Bake for about 10 minutes, or until cooked through. Put the salmon fillet on a lightly oiled baking tray. Drizzle over the lime juice and a little olive oil. Sprinkle with the chilli flakes and paprika and season with salt and pepper. Bake for about 10 minutes, or until cooked through. Meanwhile, heat a tablespoon of oil in a frying pan. Add the mushrooms and stir-fry for 5 minutes. Add the broccoli and stir-fry until cooked to your liking. Add the garlic and fry for 1 minute, then stir in the parsley. Serve immediately with the salmon. Meanwhile, heat a tablespoon of oil in a frying pan. Add the mushrooms and stir-fry for 5 minutes. Add the broccoli and stir-fry until cooked to your liking. Add the garlic and fry for 1 minute, then stir in the parsley. Serve immediately with the salmon.
Cherry scones recipe
 This easy recipe for cherry scones is perfect for a quick afternoon treat or for cooking with the kids. 225g/8oz self-raising flour, plus extra for dusting1 tsp baking powder2 tbsp caster sugar50g/2oz cold butter, cut into cubes1 free-range egg75ml/3fl oz milk30g/2oz glacé cherries, chopped 225g/8oz self-raising flour, plus extra for dusting 1 tsp baking powder 2 tbsp caster sugar 50g/2oz cold butter, cut into cubes 1 free-range egg 75ml/3fl oz milk 30g/2oz glacé cherries, chopped Method Preheat the oven to 200C/Fan 180C/Gas 6. Line a baking tray with baking paper.Put the flour, baking powder and sugar in a large mixing bowl. Add the butter and rub in until the mixture resembles breadcrumbs.In another bowl, beat together the egg and milk, reserving a tablespoon of the mixture to use as an egg wash. Add to the flour mixture, along with the glacé cherries, stirring to form a dough. Turn out onto a floured work surface and knead briefly until smooth. Gently press the dough out to a thickness of 2.5cm/1in and cut out circles using a biscuit cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash. Bake for 10–12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly and serve. Preheat the oven to 200C/Fan 180C/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/Fan 180C/Gas 6. Line a baking tray with baking paper. Put the flour, baking powder and sugar in a large mixing bowl. Add the butter and rub in until the mixture resembles breadcrumbs. Put the flour, baking powder and sugar in a large mixing bowl. Add the butter and rub in until the mixture resembles breadcrumbs. In another bowl, beat together the egg and milk, reserving a tablespoon of the mixture to use as an egg wash. Add to the flour mixture, along with the glacé cherries, stirring to form a dough. Turn out onto a floured work surface and knead briefly until smooth. In another bowl, beat together the egg and milk, reserving a tablespoon of the mixture to use as an egg wash. Add to the flour mixture, along with the glacé cherries, stirring to form a dough. Turn out onto a floured work surface and knead briefly until smooth. Gently press the dough out to a thickness of 2.5cm/1in and cut out circles using a biscuit cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash. Gently press the dough out to a thickness of 2.5cm/1in and cut out circles using a biscuit cutter. Arrange the scones on a baking tray, spaced slightly apart, and brush the tops with the reserved egg wash. Bake for 10–12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly and serve. Bake for 10–12 minutes, or until golden-brown and risen. Transfer to a wire rack to cool slightly and serve. Recipe tips You can add dried fruits such as raisins if you want. If you don't have a cookie cutter, use a round glass, pressing down on the dough and gently tapping the circles out onto the baking tray. You can make the scones into fun shapes such as hearts if you have the cookie cutters.
Sweet potato curry recipe
 This sweet potato curry is an easy 15 minute vegetarian meal that tastes great. It could be yours for dinner and lunch tomorrow. 1 tbsp olive oil2 garlic cloves, finely chopped½ onion, sliced½ red chilli, finely chopped1 tsp cumin seeds1 tsp medium curry powder1 tsp turmeric 2 tbsp tomato purée200ml/7fl oz vegetable stock250g/9oz sweet potato, peeled and cut into cubes100g/3½oz broccoli, choppedsalt and freshly ground black pepperchopped coriander, to garnishspoonful Greek yoghurt, to serve 1 tbsp olive oil 2 garlic cloves, finely chopped ½ onion, sliced ½ red chilli, finely chopped 1 tsp cumin seeds 1 tsp medium curry powder 1 tsp turmeric 2 tbsp tomato purée 200ml/7fl oz vegetable stock 250g/9oz sweet potato, peeled and cut into cubes 100g/3½oz broccoli, chopped salt and freshly ground black pepper chopped coriander, to garnish spoonful Greek yoghurt, to serve Method Heat the oil in a frying pan over a medium heat. Add the garlic and shallots and fry until softened.Add the chilli, cumin seeds, curry powder and turmeric powder and fry for a further minute to release the aromas.Add the tomato purée and vegetable stock, stir well and bring to a simmer.Add the sweet potato and broccoli and simmer for 10 minutes, or until the sweet potato is cooked through. Season, to taste, with salt and freshly ground black pepper.To serve, pour into a warm bowl, sprinkle with the fresh coriander and spoon the yoghurt into the middle. Heat the oil in a frying pan over a medium heat. Add the garlic and shallots and fry until softened. Heat the oil in a frying pan over a medium heat. Add the garlic and shallots and fry until softened. Add the chilli, cumin seeds, curry powder and turmeric powder and fry for a further minute to release the aromas. Add the chilli, cumin seeds, curry powder and turmeric powder and fry for a further minute to release the aromas. Add the tomato purée and vegetable stock, stir well and bring to a simmer. Add the tomato purée and vegetable stock, stir well and bring to a simmer. Add the sweet potato and broccoli and simmer for 10 minutes, or until the sweet potato is cooked through. Season, to taste, with salt and freshly ground black pepper. Add the sweet potato and broccoli and simmer for 10 minutes, or until the sweet potato is cooked through. Season, to taste, with salt and freshly ground black pepper. To serve, pour into a warm bowl, sprinkle with the fresh coriander and spoon the yoghurt into the middle. To serve, pour into a warm bowl, sprinkle with the fresh coriander and spoon the yoghurt into the middle.
Prawn and chorizo pasta recipe
 Prawn and chorizo are two of the best ingredients around, pair them with pasta and you're on to a winner. 3 raw tiger prawns100g/3½oz linguine1 tbsp olive oil, plus extra for drizzling1 garlic clove1 x 2.5cm/1in piece chorizo, cut into small cubes1 tomato, chopped½ tbsp red wine vinegar½ lime, juice onlysalt and freshly ground black pepper 3 raw tiger prawns 100g/3½oz linguine 1 tbsp olive oil, plus extra for drizzling 1 garlic clove 1 x 2.5cm/1in piece chorizo, cut into small cubes 1 tomato, chopped ½ tbsp red wine vinegar ½ lime, juice only salt and freshly ground black pepper Method Cook the pasta according to packet instructions, or until the pasta is al dente. Drain the pasta and set aside.Meanwhile, heat the olive oil in a frying pan and fry the garlic for 1 minute, or until softened. Add the chorizo and prawns and fry for 2-3 minutes, or until golden-brown all over. Stir in the chopped tomato and red wine vinegar and cook for 2-3 minutes, or until the mixture has thickened and the prawns are cooked through (they should be pink and opaque).Remove the pan from the heat and add the pasta, mixing well to coat in the sauce. Add a squeeze of lime juice and season, to taste, with salt and pepper. Put the pasta on a plate, drizzle over some olive oil and serve. Cook the pasta according to packet instructions, or until the pasta is al dente. Drain the pasta and set aside. Cook the pasta according to packet instructions, or until the pasta is al dente. Drain the pasta and set aside. Meanwhile, heat the olive oil in a frying pan and fry the garlic for 1 minute, or until softened. Add the chorizo and prawns and fry for 2-3 minutes, or until golden-brown all over. Stir in the chopped tomato and red wine vinegar and cook for 2-3 minutes, or until the mixture has thickened and the prawns are cooked through (they should be pink and opaque). Meanwhile, heat the olive oil in a frying pan and fry the garlic for 1 minute, or until softened. Add the chorizo and prawns and fry for 2-3 minutes, or until golden-brown all over. Stir in the chopped tomato and red wine vinegar and cook for 2-3 minutes, or until the mixture has thickened and the prawns are cooked through (they should be pink and opaque). Remove the pan from the heat and add the pasta, mixing well to coat in the sauce. Add a squeeze of lime juice and season, to taste, with salt and pepper. Put the pasta on a plate, drizzle over some olive oil and serve. Remove the pan from the heat and add the pasta, mixing well to coat in the sauce. Add a squeeze of lime juice and season, to taste, with salt and pepper. Put the pasta on a plate, drizzle over some olive oil and serve. Recipe tips Red wine vinegar is handy to have in your store cupboard as it can be used in sauces, stews and casseroles. You can pick up a bottle for as little as 60p.
Coronation turkey sandwich recipe
 This classic sandwich filling is an excellent use for any leftover roast turkey. It’s huge on flavour and super easy to assemble. 100g/3½oz crème fraîche 1 tbsp mayonnaise 2 tbsp medium curry powder 1 tbsp apricot jam 1 tbsp lemon juice 1 heaped tbsp finely chopped fresh coriander 2 spring onions, trimmed and finely chopped 200g/7oz leftover turkey, sliced20g/¾oz flaked almonds, toasted3 tbsp double cream salt and freshly ground black pepper 100g/3½oz crème fraîche 1 tbsp mayonnaise 2 tbsp medium curry powder 1 tbsp apricot jam 1 tbsp lemon juice 1 heaped tbsp finely chopped fresh coriander 2 spring onions, trimmed and finely chopped 200g/7oz leftover turkey, sliced 20g/¾oz flaked almonds, toasted 3 tbsp double cream salt and freshly ground black pepper 2 tbsp salted butter, softened or spreadable4 large slices bread 2 large handfuls salad leaves, such as watercress or rocket 2 tbsp salted butter, softened or spreadable 4 large slices bread 2 large handfuls salad leaves, such as watercress or rocket Method To make the filling, whisk together the crème fraîche, mayonnaise, curry powder, apricot jam, lemon juice, coriander and spring onions in a bowl. Season with salt and pepper. Stir in the turkey, almonds and cream. Season with salt and pepper again if preferred. To assemble the sandwiches, butter the bread slices. Spread the coronation turkey filling over two bread slices and top with the salad leaves. Place the remaining bread slices on top. To make the filling, whisk together the crème fraîche, mayonnaise, curry powder, apricot jam, lemon juice, coriander and spring onions in a bowl. Season with salt and pepper. To make the filling, whisk together the crème fraîche, mayonnaise, curry powder, apricot jam, lemon juice, coriander and spring onions in a bowl. Season with salt and pepper. Stir in the turkey, almonds and cream. Season with salt and pepper again if preferred. Stir in the turkey, almonds and cream. Season with salt and pepper again if preferred. To assemble the sandwiches, butter the bread slices. Spread the coronation turkey filling over two bread slices and top with the salad leaves. Place the remaining bread slices on top. To assemble the sandwiches, butter the bread slices. Spread the coronation turkey filling over two bread slices and top with the salad leaves. Place the remaining bread slices on top.
Rice-stuffed pepper recipe
 An easy veggie stuffed pepper recipe for one that makes a quick and easy dinner. ½ red pepper, stalk intact, seeds removed1 tbsp olive oilsea salt and freshly ground black pepper55g/2oz cooked basmati rice25g/1oz blue cheese1 spring onion, finely sliced1 tbsp double cream½ tsp chopped fresh sage½ tsp chopped fresh parsley ½ red pepper, stalk intact, seeds removed 1 tbsp olive oil sea salt and freshly ground black pepper 55g/2oz cooked basmati rice 25g/1oz blue cheese 1 spring onion, finely sliced 1 tbsp double cream ½ tsp chopped fresh sage ½ tsp chopped fresh parsley Method Preheat the oven to 220C/425F/Gas 7.Place the pepper half onto a baking sheet and drizzle with olive oil. Place into the oven and roast for ten minutes. Season with sea salt and freshly ground black pepper.In a bowl mix together the remaining ingredients and use to stuff the pepper.Return the pepper to the oven and cook for a further ten minutes and serve. Preheat the oven to 220C/425F/Gas 7. Preheat the oven to 220C/425F/Gas 7. Place the pepper half onto a baking sheet and drizzle with olive oil. Place into the oven and roast for ten minutes. Season with sea salt and freshly ground black pepper. Place the pepper half onto a baking sheet and drizzle with olive oil. Place into the oven and roast for ten minutes. Season with sea salt and freshly ground black pepper. In a bowl mix together the remaining ingredients and use to stuff the pepper. In a bowl mix together the remaining ingredients and use to stuff the pepper. Return the pepper to the oven and cook for a further ten minutes and serve. Return the pepper to the oven and cook for a further ten minutes and serve.
Pepper boats recipe
 Little stuffed peppers make an easy veggie side dish or a lovely lunch - just the thing to make with little ones. 1 red pepper 4 cherry tomatoes 1 tbsp olive oil 1 dessertspoon pine nuts 4 basil leaves30g/1½oz soft goats’ cheesepinch ground black pepper 1 red pepper 4 cherry tomatoes 1 tbsp olive oil 1 dessertspoon pine nuts 4 basil leaves 30g/1½oz soft goats’ cheese pinch ground black pepper Method Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Preheat the oven to 200C/400F/Gas 6.Pop the pepper by pushing down on the stalk with your thumbs until you push it inside – then tear the pepper carefully to make two even-sized halves. These are your boats. Knock the pepper halves upside down to shake out all the seeds and pull off all the pale soft bits.Add the tomatoes into the bowl, then chop them up with scissors. Add the olive oil and a pinch of pepper and stir well.Sprinkle in the pine nuts and tear in the basil leaves, then give the mixture a good stir. Spoon half of the filling to each pepper boat. Finally, crumble the goats’ cheese on top of the tomato mixture.Bake for 20-25 minutes or until the cheese topping is golden-brown. Serve with crusty French bread. Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Preheat the oven to 200C/400F/Gas 6. Before cooking, wash your hands and put on an apron. Weigh or measure all the ingredients. Preheat the oven to 200C/400F/Gas 6. Pop the pepper by pushing down on the stalk with your thumbs until you push it inside – then tear the pepper carefully to make two even-sized halves. These are your boats. Knock the pepper halves upside down to shake out all the seeds and pull off all the pale soft bits. Pop the pepper by pushing down on the stalk with your thumbs until you push it inside – then tear the pepper carefully to make two even-sized halves. These are your boats. Knock the pepper halves upside down to shake out all the seeds and pull off all the pale soft bits. Add the tomatoes into the bowl, then chop them up with scissors. Add the olive oil and a pinch of pepper and stir well. Add the tomatoes into the bowl, then chop them up with scissors. Add the olive oil and a pinch of pepper and stir well. Sprinkle in the pine nuts and tear in the basil leaves, then give the mixture a good stir. Sprinkle in the pine nuts and tear in the basil leaves, then give the mixture a good stir. Spoon half of the filling to each pepper boat. Finally, crumble the goats’ cheese on top of the tomato mixture. Spoon half of the filling to each pepper boat. Finally, crumble the goats’ cheese on top of the tomato mixture. Bake for 20-25 minutes or until the cheese topping is golden-brown. Serve with crusty French bread. Bake for 20-25 minutes or until the cheese topping is golden-brown. Serve with crusty French bread.
Baked bean soup recipe
 A thick creamy tomato soup that kids will love – with the bonus that it's made with cheap and healthy ingredients that are easy to buy (and you probably already have some of them in the cupboard). 1 tbsp vegetable oil1 small onion, chopped1 stick celery, chopped1 carrot, chopped1 garlic clove, chopped400g tin chopped tomatoes400g tin baked beans400ml/14fl oz chicken or vegetable stock (made with 1 stock cube)salt and pepper pinch sugar (optional) 1 tbsp vegetable oil 1 small onion, chopped 1 stick celery, chopped 1 carrot, chopped 1 garlic clove, chopped 400g tin chopped tomatoes 400g tin baked beans 400ml/14fl oz chicken or vegetable stock (made with 1 stock cube) salt and pepper pinch sugar (optional) Method In a large sauce pan, heat the oil over a medium heat. Once hot, add the onion, celery and carrot. Fry gently for 5 minutes or until they start to soften and become fragrant. Add the garlic and stir. Cook for 2–3 minutes.Add the chopped tomatoes, baked beans and chicken (or vegetable) stock. Leave to simmer with the lid on for 30 minutes or until all the vegetables are tender.Blend using a stick blender until smooth (or decant into a blender). Serve warm. In a large sauce pan, heat the oil over a medium heat. Once hot, add the onion, celery and carrot. Fry gently for 5 minutes or until they start to soften and become fragrant. In a large sauce pan, heat the oil over a medium heat. Once hot, add the onion, celery and carrot. Fry gently for 5 minutes or until they start to soften and become fragrant. Add the garlic and stir. Cook for 2–3 minutes. Add the garlic and stir. Cook for 2–3 minutes. Add the chopped tomatoes, baked beans and chicken (or vegetable) stock. Leave to simmer with the lid on for 30 minutes or until all the vegetables are tender. Add the chopped tomatoes, baked beans and chicken (or vegetable) stock. Leave to simmer with the lid on for 30 minutes or until all the vegetables are tender. Blend using a stick blender until smooth (or decant into a blender). Serve warm. Blend using a stick blender until smooth (or decant into a blender). Serve warm.