ademchaoua/GeneralTextCorpus huggingface dataset:
Tiramisù Natalizio recipe
 This Christmas version of the traditional Italian dessert is surprisingly simple to put together, using Madeleines and candied chestnuts. 2 free-range eggs, separated3 tbsp caster sugar350g/12oz mascarpone½ lemon, juice only350g/12oz marrons glacés6 Madeleines5 tbsp white rum5 tbsp whole milk 2 free-range eggs, separated 3 tbsp caster sugar 350g/12oz mascarpone ½ lemon, juice only 350g/12oz marrons glacés 6 Madeleines 5 tbsp white rum 5 tbsp whole milk Method First make the mascarpone cream. In a bowl, whisk the egg yolks with the sugar until pale and mousse-like. Fold in the mascarpone, a tablespoon at a time, then whisk briefly. Mix in the lemon juice.Whisk the egg whites in a large, clean glass bowl until stiff peaks form. Gradually fold them into the mascarpone cream. Add a little more sugar or lemon juice, or both, if needed.Set aside three or four marrons glacés for decoration. Chop the rest and mix them into the mascarpone cream. Cut the Madeleines in half horizontally. Mix the rum with the milk and soak the Madeleines in the mixture. Lay six Madeleine halves in a rectangular dish, cover with half the mascarpone cream and then with the remaining six Madeleine halves. Spread the rest of the mascarpone cream over the top and decorate with the whole marrons glacés. Cover and chill for about six hours before serving. First make the mascarpone cream. In a bowl, whisk the egg yolks with the sugar until pale and mousse-like. Fold in the mascarpone, a tablespoon at a time, then whisk briefly. Mix in the lemon juice. First make the mascarpone cream. In a bowl, whisk the egg yolks with the sugar until pale and mousse-like. Fold in the mascarpone, a tablespoon at a time, then whisk briefly. Mix in the lemon juice. Whisk the egg whites in a large, clean glass bowl until stiff peaks form. Gradually fold them into the mascarpone cream. Add a little more sugar or lemon juice, or both, if needed. Whisk the egg whites in a large, clean glass bowl until stiff peaks form. Gradually fold them into the mascarpone cream. Add a little more sugar or lemon juice, or both, if needed. Set aside three or four marrons glacés for decoration. Chop the rest and mix them into the mascarpone cream. Set aside three or four marrons glacés for decoration. Chop the rest and mix them into the mascarpone cream. Cut the Madeleines in half horizontally. Mix the rum with the milk and soak the Madeleines in the mixture. Lay six Madeleine halves in a rectangular dish, cover with half the mascarpone cream and then with the remaining six Madeleine halves. Spread the rest of the mascarpone cream over the top and decorate with the whole marrons glacés. Cover and chill for about six hours before serving. Cut the Madeleines in half horizontally. Mix the rum with the milk and soak the Madeleines in the mixture. Lay six Madeleine halves in a rectangular dish, cover with half the mascarpone cream and then with the remaining six Madeleine halves. Spread the rest of the mascarpone cream over the top and decorate with the whole marrons glacés. Cover and chill for about six hours before serving.
Pomegranate molasses salad dressing recipe
 An easy salad dressing with sweet and sour notes from the pomegranate molasses. Ingredients 1 tbsp pomegranate molasses 6 tbsp olive oil1 tbsp white wine vinegarsalt and freshly ground black pepper 1 tbsp pomegranate molasses 6 tbsp olive oil 1 tbsp white wine vinegar salt and freshly ground black pepper Method Place the pomegranate molasses, olive oil and white wine vinegar in a clean jam jar.Put the lid on the jar and shake well. Season with salt and freshly ground pepper to taste and use the dressing on your favourite salad. Place the pomegranate molasses, olive oil and white wine vinegar in a clean jam jar. Place the pomegranate molasses, olive oil and white wine vinegar in a clean jam jar. Put the lid on the jar and shake well. Season with salt and freshly ground pepper to taste and use the dressing on your favourite salad. Put the lid on the jar and shake well. Season with salt and freshly ground pepper to taste and use the dressing on your favourite salad. Related recipes This recipe is from...
Mango smoothie recipe
 A refreshing mango smoothie that is super simple to make. The perfect way to cool down after a hot curry. 2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes)250–300ml/9–10½ fl oz cold milk ½–1 tsp runny honey, or to taste, according to the size and sweetness of the mangoesice cubes, to serve 2 Indian Alphonso mangoes, in season from April (or use canned puréed mangoes) 250–300ml/9–10½ fl oz cold milk ½–1 tsp runny honey, or to taste, according to the size and sweetness of the mangoes ice cubes, to serve Method Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise. Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl. Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender.Add the milk and honey and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses. Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise. Stand one of the mangoes upright with the narrow end facing you. Slice off the 'cheeks' on either side of the stone and slice these in half lengthwise. Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl. Cut around the stone to take off as much flesh as possible, capturing all the running juices in a bowl. Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender. Remove the skin by peeling or cutting the fruit carefully off it. Repeat with the other mango. Discard the skin and purée the flesh and juice in a food processor or blender. Add the milk and honey and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses. Add the milk and honey and combine until it becomes a thick smooth mass. Chill until ready to drink. Add the ice cubes and serve straight from the fridge. A little goes a long way, so serve in small glasses.
Rum punch recipe
 Up the feel-good factor of your party with this kitschly decorated fruity rum cocktail straight from the tropics. 4 tsp golden rum4 tsp white rum1 tbsp fresh lime juice1 tbsp vanilla syrup 1 tbsp apricot liqueur25ml/1fl oz mango juice25ml/1fl oz guava juice1 tbsp dark rum 4 tsp golden rum 4 tsp white rum 1 tbsp fresh lime juice 1 tbsp vanilla syrup 1 tbsp apricot liqueur 25ml/1fl oz mango juice 25ml/1fl oz guava juice 1 tbsp dark rum 1 pineapple leaf1 mango slice1 mint sprigpinch freshly grated nutmeg 1 pineapple leaf 1 mango slice 1 mint sprig pinch freshly grated nutmeg Method Place the gold and white rums, the lime juice, vanilla syrup, apricot liqueur, mango juice and guava juice into a cocktail shaker half-filled with ice.Shake well and strain into a large bowl-shaped glass (or a beer glass) filled with ice.Carefully pour the dark rum into the glass so that it floats at the top of the cocktail.Serve, garnished with a pineapple leaf, slice of mango, mint sprig and a pinch of freshly grated nutmeg. Place the gold and white rums, the lime juice, vanilla syrup, apricot liqueur, mango juice and guava juice into a cocktail shaker half-filled with ice. Place the gold and white rums, the lime juice, vanilla syrup, apricot liqueur, mango juice and guava juice into a cocktail shaker half-filled with ice. Shake well and strain into a large bowl-shaped glass (or a beer glass) filled with ice. Shake well and strain into a large bowl-shaped glass (or a beer glass) filled with ice. Carefully pour the dark rum into the glass so that it floats at the top of the cocktail. Carefully pour the dark rum into the glass so that it floats at the top of the cocktail. Serve, garnished with a pineapple leaf, slice of mango, mint sprig and a pinch of freshly grated nutmeg. Serve, garnished with a pineapple leaf, slice of mango, mint sprig and a pinch of freshly grated nutmeg.
Cuba libre recipe
 By Andy Pearson From Something for the Weekend Shopping list Ingredients handful ice50ml/2fl oz white rum1 lime, cut into quarterscola, to top uplime wedge, to garnish handful ice 50ml/2fl oz white rum 1 lime, cut into quarters cola, to top up lime wedge, to garnish Method Place the ice into a highball glass and pour over the rum.Squeeze over the lime wedges and add the wedges to the glass.Top up with the cola, garnish with a lime wedge and serve. Place the ice into a highball glass and pour over the rum. Place the ice into a highball glass and pour over the rum. Squeeze over the lime wedges and add the wedges to the glass. Squeeze over the lime wedges and add the wedges to the glass. Top up with the cola, garnish with a lime wedge and serve. Top up with the cola, garnish with a lime wedge and serve. Related recipes Christmas pudding rum. By Helen McGinn rum cocktail recipes (11) Daiquiri. By Jack Wakelin rum cocktail recipes (11) Dark and stormy. By Jack Wakelin rum cocktail recipes (11) Mai tai. By Jack Wakelin rum cocktail recipes (11)
Roasted red pepper bruschetta recipe
 If taking this dish on a picnic, mix the topping ingredients together and pack in a separate container from the baguette slices. Assemble when ready to eat. ½ red pepper, rubbed with sea salt and olive oil2 slices crusty white baguette, drizzled with olive oil and griddled50g/2oz anchovies, chopped25g/1oz pine nuts2 tsp sesame seeds ½ red pepper, rubbed with sea salt and olive oil 2 slices crusty white baguette, drizzled with olive oil and griddled 50g/2oz anchovies, chopped 25g/1oz pine nuts 2 tsp sesame seeds Method Place the red pepper directly onto a gas flame and chargrill until black blisters form on all sides. Put into a plastic bag, seal well and leave for two minutes.Remove the pepper from the bag, peel and slice. Put the red pepper slices onto the griddled bread, add the chopped anchovies, pine nuts and sesame seeds.Serve. Place the red pepper directly onto a gas flame and chargrill until black blisters form on all sides. Put into a plastic bag, seal well and leave for two minutes. Place the red pepper directly onto a gas flame and chargrill until black blisters form on all sides. Put into a plastic bag, seal well and leave for two minutes. Remove the pepper from the bag, peel and slice. Put the red pepper slices onto the griddled bread, add the chopped anchovies, pine nuts and sesame seeds. Remove the pepper from the bag, peel and slice. Put the red pepper slices onto the griddled bread, add the chopped anchovies, pine nuts and sesame seeds. Serve. Serve.
Grilled vegetable and halloumi skewers recipe
Grilled vegetable and halloumi skewers with warm salsa verde These quick and easy veggie skewers with halloumi are a brilliant barbecue addition. 400g/14¼oz halloumi cheese, cut into chunks1 red pepper, seeds removed, cut into chunks1 green pepper, seeds removed, cut into chunks 1 yellow pepper, seeds removed, cut into chunks 1 red onion, cut into wedges1 courgette, cut into chunks2 tbsp olive oil 400g/14¼oz halloumi cheese, cut into chunks 1 red pepper, seeds removed, cut into chunks 1 green pepper, seeds removed, cut into chunks 1 yellow pepper, seeds removed, cut into chunks 1 red onion, cut into wedges 1 courgette, cut into chunks 2 tbsp olive oil ½ bunch fresh parsley½ bunch fresh tarragon½ bunch fresh chervil2 tbsp capers, drained2 garlic cloves, roughly chopped150ml/5¼fl oz olive oil ½ bunch fresh parsley ½ bunch fresh tarragon ½ bunch fresh chervil 2 tbsp capers, drained 2 garlic cloves, roughly chopped 150ml/5¼fl oz olive oil mixed salad leaves mixed salad leaves Method For the skewers, thread alternating pieces of halloumi, pepper, onion and courgette onto eight wooden skewers. Brush with olive oil and heat a griddle pan until smoking. Cook the skewers on the hot griddle for about two minutes on each side.For the salsa verde, place the parsley, tarragon, chervil, capers, garlic and olive oil into a small food processor. Blend until smooth.Place two skewers per person onto each of four plates. Drizzle some of the salsa verde onto each and serve with mixed salad leaves. For the skewers, thread alternating pieces of halloumi, pepper, onion and courgette onto eight wooden skewers. Brush with olive oil and heat a griddle pan until smoking. Cook the skewers on the hot griddle for about two minutes on each side. For the skewers, thread alternating pieces of halloumi, pepper, onion and courgette onto eight wooden skewers. Brush with olive oil and heat a griddle pan until smoking. Cook the skewers on the hot griddle for about two minutes on each side. For the salsa verde, place the parsley, tarragon, chervil, capers, garlic and olive oil into a small food processor. Blend until smooth. For the salsa verde, place the parsley, tarragon, chervil, capers, garlic and olive oil into a small food processor. Blend until smooth. Place two skewers per person onto each of four plates. Drizzle some of the salsa verde onto each and serve with mixed salad leaves. Place two skewers per person onto each of four plates. Drizzle some of the salsa verde onto each and serve with mixed salad leaves.
Spiced ginger mojito recipe
 Ingredients 25 fresh mint leaves 3 tsp white sugar 1 lime, chopped 65ml/2½fl oz spiced rum ginger beer, to top upsprig fresh mint, to garnishslice fresh ginger, to garnish 25 fresh mint leaves 3 tsp white sugar 1 lime, chopped 65ml/2½fl oz spiced rum ginger beer, to top up sprig fresh mint, to garnish slice fresh ginger, to garnish Method Place the mint, sugar and lime into a sturdy tall glass and mash (muddle) with the end of a clean rolling pin.Add the spiced rum and a scoop of crushed ice. Mix throughly with a tall spoon and top up with ginger beer.Garnish with a sprig of mint and a thin slice of fresh ginger. Place the mint, sugar and lime into a sturdy tall glass and mash (muddle) with the end of a clean rolling pin. Place the mint, sugar and lime into a sturdy tall glass and mash (muddle) with the end of a clean rolling pin. Add the spiced rum and a scoop of crushed ice. Mix throughly with a tall spoon and top up with ginger beer. Add the spiced rum and a scoop of crushed ice. Mix throughly with a tall spoon and top up with ginger beer. Garnish with a sprig of mint and a thin slice of fresh ginger. Garnish with a sprig of mint and a thin slice of fresh ginger.
Golden mojito recipe
 By Wayne Collins From Something for the Weekend Shopping list Ingredients 8 fresh mint leaves1 lemon wedge2 tsp sugar syrup (sold as 'gomme' syrup)50ml/2fl oz golden rum1 tbsp lemon juiceginger ale, to top upsprig fresh mint, to garnish 8 fresh mint leaves 1 lemon wedge 2 tsp sugar syrup (sold as 'gomme' syrup) 50ml/2fl oz golden rum 1 tbsp lemon juice ginger ale, to top up sprig fresh mint, to garnish Method Place the mint leaves, lemon wedge and sugar syrup into a cocktail shaker and mash (muddle) with the end of a rolling pin.Add a handful of ice and stir well.Add the rum and lemon juice and stir well.Top up with ginger ale and garnish with a sprig of mint. Place the mint leaves, lemon wedge and sugar syrup into a cocktail shaker and mash (muddle) with the end of a rolling pin. Place the mint leaves, lemon wedge and sugar syrup into a cocktail shaker and mash (muddle) with the end of a rolling pin. Add a handful of ice and stir well. Add a handful of ice and stir well. Add the rum and lemon juice and stir well. Add the rum and lemon juice and stir well. Top up with ginger ale and garnish with a sprig of mint. Top up with ginger ale and garnish with a sprig of mint. Related recipes Mojito. By Andy Pearson mojito recipes (4) Classic mojito. By Antony Worrall Thompson mojito recipes (4) Spiced ginger mojito. By Andy Pearson mojito recipes (4)
Citrus spiced salmon recipe
 Sumac and dried lime powder pack a citrus punch that will brighten any piece of fish. Serve with a fattoush salad or Persian herb rice - or both. 4 tbsp dried edible rose petals, finely ground2 tsp sumac1 tsp dried lime powder1 tsp ground cumin ½ tsp ground cinnamon 1 orange, zest only1 lime, zest only3–6 tbsp olive oil4 x 150g/5oz skinless salmon filletssea salt and freshly ground black pepper1 lemon cut into 6 wedges, to serve 4 tbsp dried edible rose petals, finely ground 2 tsp sumac 1 tsp dried lime powder 1 tsp ground cumin ½ tsp ground cinnamon 1 orange, zest only 1 lime, zest only 3–6 tbsp olive oil 4 x 150g/5oz skinless salmon fillets sea salt and freshly ground black pepper 1 lemon cut into 6 wedges, to serve Method Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Combine the ground rose petals, spices, orange zest and lime zest in a small bowl. Add the olive oil and stir well to form a wet marinade for the salmon. Rub each salmon fillet well with the marinade and place on the tray. (At this stage you can cover with clingfilm and leave overnight in the refrigerator to marinate, if you wish). Once all the fillets are well coated in the marinade, season generously with sea salt and black pepper.Bake for 10-12 minutes, or until the fish is cooked through. Serve with lemon wedges. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Combine the ground rose petals, spices, orange zest and lime zest in a small bowl. Add the olive oil and stir well to form a wet marinade for the salmon. Combine the ground rose petals, spices, orange zest and lime zest in a small bowl. Add the olive oil and stir well to form a wet marinade for the salmon. Rub each salmon fillet well with the marinade and place on the tray. (At this stage you can cover with clingfilm and leave overnight in the refrigerator to marinate, if you wish). Once all the fillets are well coated in the marinade, season generously with sea salt and black pepper. Rub each salmon fillet well with the marinade and place on the tray. (At this stage you can cover with clingfilm and leave overnight in the refrigerator to marinate, if you wish). Once all the fillets are well coated in the marinade, season generously with sea salt and black pepper. Bake for 10-12 minutes, or until the fish is cooked through. Serve with lemon wedges. Bake for 10-12 minutes, or until the fish is cooked through. Serve with lemon wedges. Recipe tips If possible use a fan assisted oven for this recipe, as a higher heat gives better results.
Black pepper-crusted mackerel with a celery salad recipe
 Healthy mackerel is given a flavour makeover with hot mustard, black pepper and a fresh, clean apple and celery salad. 4 fillets fresh mackerel, pin-boned2 tsp Dijon mustard3 tbsp cracked black pepper 4 fillets fresh mackerel, pin-boned 2 tsp Dijon mustard 3 tbsp cracked black pepper ½ head celery with leaves, sliced110g/4oz walnut halves2 green apples, cored and cut into wedges2 red apples, cored and cut into wedges ½ head celery with leaves, sliced 110g/4oz walnut halves 2 green apples, cored and cut into wedges 2 red apples, cored and cut into wedges 1 tbsp Dijon mustard1 lemon, juice only3 tbsp olive oil 1 tbsp Dijon mustard 1 lemon, juice only 3 tbsp olive oil Method For the black pepper-crusted mackerel, heat the grill to hot. Brush the mackerel fillets with the mustard and roll the fillets in the black pepper.Place on a baking tray and put under the grill for 3-4 minutes.For the celery salad, put all the ingredients in a large bowl and mix together.For the dressing, put all the dressing ingredients in a small bowl and whisk.Just before serving pour the dressing over the saladTo serve, place the mackerel fillets on each of four plates with the salad alongside. For the black pepper-crusted mackerel, heat the grill to hot. Brush the mackerel fillets with the mustard and roll the fillets in the black pepper. For the black pepper-crusted mackerel, heat the grill to hot. Brush the mackerel fillets with the mustard and roll the fillets in the black pepper. Place on a baking tray and put under the grill for 3-4 minutes. Place on a baking tray and put under the grill for 3-4 minutes. For the celery salad, put all the ingredients in a large bowl and mix together. For the celery salad, put all the ingredients in a large bowl and mix together. For the dressing, put all the dressing ingredients in a small bowl and whisk. For the dressing, put all the dressing ingredients in a small bowl and whisk. Just before serving pour the dressing over the salad Just before serving pour the dressing over the salad To serve, place the mackerel fillets on each of four plates with the salad alongside. To serve, place the mackerel fillets on each of four plates with the salad alongside.
Aubergine and coriander dip recipe
 This is a great dip that is simple and fast. Use as a starter or for a dip with crudités. 1 medium aubergine1 clove garlic, peeled and crushedjuice and zest 1 lemon2 tbsp chopped fresh coriander120ml/4fl oz olive oilSalt and freshly ground black pepper 1 medium aubergine 1 clove garlic, peeled and crushed juice and zest 1 lemon 2 tbsp chopped fresh coriander 120ml/4fl oz olive oil Salt and freshly ground black pepper Method Heat the oven to 200C/400F/Gas 6.Put the aubergine on a baking sheet and roast in the oven for 30-40 minutes until tender. Cool and pull off the skin.Put the aubergine flesh in a food processor with the garlic, lemon juice, zest and coriander. Season well and whiz together.With the motor still running, pour in the olive oil and blend until the mixture is smooth. Heat the oven to 200C/400F/Gas 6. Heat the oven to 200C/400F/Gas 6. Put the aubergine on a baking sheet and roast in the oven for 30-40 minutes until tender. Cool and pull off the skin. Put the aubergine on a baking sheet and roast in the oven for 30-40 minutes until tender. Cool and pull off the skin. Put the aubergine flesh in a food processor with the garlic, lemon juice, zest and coriander. Season well and whiz together. Put the aubergine flesh in a food processor with the garlic, lemon juice, zest and coriander. Season well and whiz together. With the motor still running, pour in the olive oil and blend until the mixture is smooth. With the motor still running, pour in the olive oil and blend until the mixture is smooth.
Persian cucumber and yoghurt dip recipe
 Try this cucumber, herb and garlic dip as a side dish or as part of a mezze-style meal. 1 large cucumber, coarsely grated or finely diced 500ml/18fl oz Greek yoghurt1 large garlic clove, crushed20g/¾oz dill, stalks and leaves finely choppedsea salt and freshly ground black pepperextra virgin olive oli, for drizzling 1 large cucumber, coarsely grated or finely diced 500ml/18fl oz Greek yoghurt 1 large garlic clove, crushed 20g/¾oz dill, stalks and leaves finely chopped sea salt and freshly ground black pepper extra virgin olive oli, for drizzling Method Carefully squeeze out and discard the excess water from the grated cucumber – you can do this by hand or in a sieve. Place the grated cucumber in a mixing bowl and mix in the yogurt.Add the garlic and dill, mix well and season to taste with sea salt and black pepper. Serve with a drizzle of extra virgin olive oil. Carefully squeeze out and discard the excess water from the grated cucumber – you can do this by hand or in a sieve. Place the grated cucumber in a mixing bowl and mix in the yogurt. Carefully squeeze out and discard the excess water from the grated cucumber – you can do this by hand or in a sieve. Place the grated cucumber in a mixing bowl and mix in the yogurt. Add the garlic and dill, mix well and season to taste with sea salt and black pepper. Serve with a drizzle of extra virgin olive oil. Add the garlic and dill, mix well and season to taste with sea salt and black pepper. Serve with a drizzle of extra virgin olive oil.