ademchaoua/GeneralTextCorpus huggingface dataset:
Padron peppers recipe
 Use a good-quality extra virgin olive oil for drizzling here if you can – the oil used for frying can just be a basic, light olive oil or even vegetable oil. 1 tbsp olive or vegetable oil150g/5½oz padron peppersflaky sea salt2 tbsp extra virgin olive oil 1 tbsp olive or vegetable oil 150g/5½oz padron peppers flaky sea salt 2 tbsp extra virgin olive oil Method Heat the olive oil in a large (preferably cast iron) frying pan over a high heat. When the air above the oil starts to shimmer and the pan is too hot to comfortably hold your hand over, add the padron peppers.Cook on one side for 1 minute, or until the skins to start to blacken and blister, then turn over. Cook for a further minute then continue to cook, shaking the pan regularly, for another 2–3 minutes, or until the peppers are blistered all over but have softened to the point that they are just tender.Remove from the pan and drizzle over the extra virgin olive oil. Sprinkle over a generous pinch of flaky sea salt. Serve immediately or at room temperature. Heat the olive oil in a large (preferably cast iron) frying pan over a high heat. When the air above the oil starts to shimmer and the pan is too hot to comfortably hold your hand over, add the padron peppers. Heat the olive oil in a large (preferably cast iron) frying pan over a high heat. When the air above the oil starts to shimmer and the pan is too hot to comfortably hold your hand over, add the padron peppers. Cook on one side for 1 minute, or until the skins to start to blacken and blister, then turn over. Cook on one side for 1 minute, or until the skins to start to blacken and blister, then turn over. Cook for a further minute then continue to cook, shaking the pan regularly, for another 2–3 minutes, or until the peppers are blistered all over but have softened to the point that they are just tender. Cook for a further minute then continue to cook, shaking the pan regularly, for another 2–3 minutes, or until the peppers are blistered all over but have softened to the point that they are just tender. Remove from the pan and drizzle over the extra virgin olive oil. Sprinkle over a generous pinch of flaky sea salt. Serve immediately or at room temperature. Remove from the pan and drizzle over the extra virgin olive oil. Sprinkle over a generous pinch of flaky sea salt. Serve immediately or at room temperature.
Pan-fried balsamic and honey glazed salmon with cheese and rocket mash recipe
 1 tbsp olive oil1x110g/4oz thin salmon fillet, skin on1 tbsp balsamic vinegar2 tsp clear honey2 tsp sesame seeds 1 tbsp olive oil 1x110g/4oz thin salmon fillet, skin on 1 tbsp balsamic vinegar 2 tsp clear honey 2 tsp sesame seeds 1 small potato, peeled and diced25g/1oz butter2 tbsp double cream2 tbsp cheddar cheese, grated35g/1¼oz rocket, chopped 1 small potato, peeled and diced 25g/1oz butter 2 tbsp double cream 2 tbsp cheddar cheese, grated 35g/1¼oz rocket, chopped Method For the salmon, heat the oil in a frying pan over a high heat. When hot add the salmon and pan fry for 1-2 minutes on each side.Keeping the salmon in the pan, drain the oil from the pan and add the balsamic vinegar and cook for two minutes. Finally add the honey and the sesame seeds. Remove the salmon from the pan. To make a sauce, add one tablespoon of hot water to the frying pan and stir well to remove the sticky bits from the bottom of the pan.For the mash, bring a saucepan of salted water to the boil. Boil the potatoes for ten minutes.Drain the potatoes and place into a bowl with the butter, cream, cheese and rocket and mash together. To serve, place the mash onto a serving plate with the salmon on top. Drizzle with the sauce. For the salmon, heat the oil in a frying pan over a high heat. When hot add the salmon and pan fry for 1-2 minutes on each side. For the salmon, heat the oil in a frying pan over a high heat. When hot add the salmon and pan fry for 1-2 minutes on each side. Keeping the salmon in the pan, drain the oil from the pan and add the balsamic vinegar and cook for two minutes. Keeping the salmon in the pan, drain the oil from the pan and add the balsamic vinegar and cook for two minutes. Finally add the honey and the sesame seeds. Remove the salmon from the pan. To make a sauce, add one tablespoon of hot water to the frying pan and stir well to remove the sticky bits from the bottom of the pan. Finally add the honey and the sesame seeds. Remove the salmon from the pan. To make a sauce, add one tablespoon of hot water to the frying pan and stir well to remove the sticky bits from the bottom of the pan. For the mash, bring a saucepan of salted water to the boil. Boil the potatoes for ten minutes. For the mash, bring a saucepan of salted water to the boil. Boil the potatoes for ten minutes. Drain the potatoes and place into a bowl with the butter, cream, cheese and rocket and mash together. Drain the potatoes and place into a bowl with the butter, cream, cheese and rocket and mash together. To serve, place the mash onto a serving plate with the salmon on top. Drizzle with the sauce. To serve, place the mash onto a serving plate with the salmon on top. Drizzle with the sauce.
Quick Bombay potatoes recipe
 These Indian-style potatoes use fresh tomatoes and coriander. In 15 minutes you’ll have a tasty accompaniment to a curry. They're naturally vegan too. 3 tbsp sunflower oil1 tsp mustard seeds½ tsp ground cumin1 tsp turmeric1 tsp ground coriander1 tsp garam masala1 tsp chili powder5cm/2in piece fresh ginger, grated1kg/2lb 3oz potatoes, peeled, and cut into smallish cubes350ml/12fl oz vegetable stock4 tomatoes, roughly chopped1 bunch coriander, roughly chopped 3 tbsp sunflower oil 1 tsp mustard seeds ½ tsp ground cumin 1 tsp turmeric 1 tsp ground coriander 1 tsp garam masala 1 tsp chili powder 5cm/2in piece fresh ginger, grated 1kg/2lb 3oz potatoes, peeled, and cut into smallish cubes 350ml/12fl oz vegetable stock 4 tomatoes, roughly chopped 1 bunch coriander, roughly chopped Method Heat a wok until hot and add the oil.Add all the spices and the ginger and stir-fry for one minute until fragrant. Add the potatoes and stir to coat in the spices. Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender.Stir in the tomatoes and coriander.Season with salt and freshly ground black pepper and serve. Heat a wok until hot and add the oil. Heat a wok until hot and add the oil. Add all the spices and the ginger and stir-fry for one minute until fragrant. Add all the spices and the ginger and stir-fry for one minute until fragrant. Add the potatoes and stir to coat in the spices. Add the potatoes and stir to coat in the spices. Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender. Add the stock and bring to a gentle simmer. Simmer for 10-15 minutes until the potatoes are tender. Stir in the tomatoes and coriander. Stir in the tomatoes and coriander. Season with salt and freshly ground black pepper and serve. Season with salt and freshly ground black pepper and serve.
Quick cabbage soup recipe
 Ingredients ¼ potato, peeled and finely chopped 300ml/10½fl oz vegetable stock ¼ Savoy cabbage, chopped25g/1oz toasted peanuts, to garnish ¼ potato, peeled and finely chopped 300ml/10½fl oz vegetable stock ¼ Savoy cabbage, chopped 25g/1oz toasted peanuts, to garnish Method Place the potato and stock into a saucepan over a high heat. Bring to the boil then reduce the heat to simmer for seven minutes.Add the cabbage and continue to simmer for six minutes, until the cabbage has cooked and the potatoes are soft.To serve, pour the soup into a bowl and finish with a sprinkling of peanuts. Place the potato and stock into a saucepan over a high heat. Bring to the boil then reduce the heat to simmer for seven minutes. Place the potato and stock into a saucepan over a high heat. Bring to the boil then reduce the heat to simmer for seven minutes. Add the cabbage and continue to simmer for six minutes, until the cabbage has cooked and the potatoes are soft. Add the cabbage and continue to simmer for six minutes, until the cabbage has cooked and the potatoes are soft. To serve, pour the soup into a bowl and finish with a sprinkling of peanuts. To serve, pour the soup into a bowl and finish with a sprinkling of peanuts.
Radicchio, chestnut and blue cheese salad recipe
 Bitter leaves, salty cheese, sweet chestnuts: this is a winter salad that I can’t confine myself to eating just in season. I generally go for Gorgonzola or Stilton here, but essentially what you need is blue cheese that will crumble well without going into buttery clumps. And while I would never normally condone putting either in the fridge, here the cheese must be cold so that you can crumble it. 1 lime, juice only1 orange, juice only1 tsp wholegrain mustard 1 tsp honey 1 tbsp olive oil 1 drop toasted sesame oil pinch sea salt flakes 1 lime, juice only 1 orange, juice only 1 tsp wholegrain mustard 1 tsp honey 1 tbsp olive oil 1 drop toasted sesame oil pinch sea salt flakes 1 large or 2 small heads radicchio, torn into bite-sized pieces 100g/3½oz vacuum packed chestnuts, broken up into small pieces 100g/3½oz sharp blue cheese, such as Gorgonzola or Stilton, cold and crumbled 1 large or 2 small heads radicchio, torn into bite-sized pieces 100g/3½oz vacuum packed chestnuts, broken up into small pieces 100g/3½oz sharp blue cheese, such as Gorgonzola or Stilton, cold and crumbled Method Put 2 teaspoons of lime juice, 2 teaspoons of orange juice, the wholegrain mustard, honey, olive oil, sesame oil and salt in a small jar and shake to mix, or whisk together in a small jug or bowl. Put the radicchio in a large mixing bowl. Pour the dressing over and toss well. Add the chestnuts and most of the blue cheese and toss again, gently but thoroughly, then tip into a serving bowl and sprinkle the remaining blue cheese on top. Put 2 teaspoons of lime juice, 2 teaspoons of orange juice, the wholegrain mustard, honey, olive oil, sesame oil and salt in a small jar and shake to mix, or whisk together in a small jug or bowl. Put 2 teaspoons of lime juice, 2 teaspoons of orange juice, the wholegrain mustard, honey, olive oil, sesame oil and salt in a small jar and shake to mix, or whisk together in a small jug or bowl. Put the radicchio in a large mixing bowl. Pour the dressing over and toss well. Add the chestnuts and most of the blue cheese and toss again, gently but thoroughly, then tip into a serving bowl and sprinkle the remaining blue cheese on top. Put the radicchio in a large mixing bowl. Pour the dressing over and toss well. Add the chestnuts and most of the blue cheese and toss again, gently but thoroughly, then tip into a serving bowl and sprinkle the remaining blue cheese on top. Recipe tips I can report that you can use walnuts rather than chestnuts very successfully here, too.
Radish and sesame soy noodle salad recipe
 This delicious vegan noodle salad is perfect for lunchboxes. Add some marinated tofu or cooked seitan for protein. 200g/7oz whole wheat noodles, cooked according to packet instructions and drizzled with groundnut oil to prevent sticking200g/7oz red radishes, washed and quartered ½ cucumber, halved lengthways, de-seeded and chopped1 small handful black sesame seeds or toasted sesame seedsfresh coriander sprigs, to garnish 200g/7oz whole wheat noodles, cooked according to packet instructions and drizzled with groundnut oil to prevent sticking 200g/7oz red radishes, washed and quartered ½ cucumber, halved lengthways, de-seeded and chopped 1 small handful black sesame seeds or toasted sesame seeds fresh coriander sprigs, to garnish 3 tbsp light soy sauce 3 tbsp toasted sesame oil 3 tbsp Chinese black rice vinegar or balsamic vinegar 3 tbsp light soy sauce 3 tbsp toasted sesame oil 3 tbsp Chinese black rice vinegar or balsamic vinegar Method Place the noodles, radishes and cucumber into three separate bowls and transfer to the fridge to chill for at least one hour. For the dressing, combine all of the dressing ingredients together in a small bowl.To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds. Spoon the dressing over the noodles and garnish with coriander sprigs. Serve immediately. Place the noodles, radishes and cucumber into three separate bowls and transfer to the fridge to chill for at least one hour. Place the noodles, radishes and cucumber into three separate bowls and transfer to the fridge to chill for at least one hour. For the dressing, combine all of the dressing ingredients together in a small bowl. For the dressing, combine all of the dressing ingredients together in a small bowl. To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds. Spoon the dressing over the noodles and garnish with coriander sprigs. Serve immediately. To serve, transfer the noodles to a large serving dish, layer with some radish and cucumber and scatter over the black sesame seeds. Spoon the dressing over the noodles and garnish with coriander sprigs. Serve immediately.
Sabayon orange brûlée recipe
 This sabayon orange brûlée is an elegant, simple and super-quick dessert, guaranteed to impress. If you don’t have a blowtorch, caramelise under a very hot grill. 3 large egg yolks2 tbsp caster sugar2½ medium oranges, ½ finely grated and juiced, 2 peeled and segmented 3 large egg yolks 2 tbsp caster sugar 2½ medium oranges, ½ finely grated and juiced, 2 peeled and segmented Method Place a heatproof bowl over a saucepan half-filled with just-boiled water and place over a low heat. Do not allow the water to touch the bottom of the bowl.Add the egg yolks, sugar, orange zest and 1 tablespoon of the juice and whisk with a balloon whisk for 8–10 minutes, or until the eggs and sugar are very light, pale and thick. The whisk should leave a ribbon trail when lifted.Arrange the orange segments in the base of a shallow flame-proof dish or plate.Carefully remove the bowl from the hot water and spoon the sabayon egg mixture over the orange segments. Place close to a very hot grill or brûlée with a chef’s blowtorch until lightly browned in places. Serve warm. Place a heatproof bowl over a saucepan half-filled with just-boiled water and place over a low heat. Do not allow the water to touch the bottom of the bowl. Place a heatproof bowl over a saucepan half-filled with just-boiled water and place over a low heat. Do not allow the water to touch the bottom of the bowl. Add the egg yolks, sugar, orange zest and 1 tablespoon of the juice and whisk with a balloon whisk for 8–10 minutes, or until the eggs and sugar are very light, pale and thick. The whisk should leave a ribbon trail when lifted. Add the egg yolks, sugar, orange zest and 1 tablespoon of the juice and whisk with a balloon whisk for 8–10 minutes, or until the eggs and sugar are very light, pale and thick. The whisk should leave a ribbon trail when lifted. Arrange the orange segments in the base of a shallow flame-proof dish or plate. Arrange the orange segments in the base of a shallow flame-proof dish or plate. Carefully remove the bowl from the hot water and spoon the sabayon egg mixture over the orange segments. Place close to a very hot grill or brûlée with a chef’s blowtorch until lightly browned in places. Serve warm. Carefully remove the bowl from the hot water and spoon the sabayon egg mixture over the orange segments. Place close to a very hot grill or brûlée with a chef’s blowtorch until lightly browned in places. Serve warm.
Sage and onion Yorkshire puddings recipe
 These sage and onion Yorkshire puddings are perfect with roast pork or chicken. 150g/5½oz plain flour1 tsp dried sage2 free-range eggs, beaten275ml/9½fl oz full-fat milk1 heaped tbsp lard or goose/duck fat1 large onion, slicedsalt 150g/5½oz plain flour 1 tsp dried sage 2 free-range eggs, beaten 275ml/9½fl oz full-fat milk 1 heaped tbsp lard or goose/duck fat 1 large onion, sliced salt Method Preheat the oven to 220C/200C Fan/Gas 7.Sift the flour into a bowl, then add a pinch of salt and the sage. Make a well in the middle and add the eggs. Whisk the eggs, gradually mixing them with the flour, then gradually whisk in the milk. Alternatively, put everything in a food processor and blitz until smooth. Leave to stand for an hour.Divide the lard or goose/duck fat among the holes of two four-hole Yorkshire pudding tins or one 12-hole muffin tin. Put in the oven until very hot.Bring a small saucepan of water to the boil. Add a pinch of salt and the onion and simmer for 3 minutes, then drain thoroughly.Remove the tins from the oven. Divide the onion among the holes, then pour in the batter around the onion – the batter should just reach the top of each hole. Bake for 20 minutes or until the Yorkshire puddings have risen and are dark golden brown. Serve immediately. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Sift the flour into a bowl, then add a pinch of salt and the sage. Make a well in the middle and add the eggs. Whisk the eggs, gradually mixing them with the flour, then gradually whisk in the milk. Alternatively, put everything in a food processor and blitz until smooth. Leave to stand for an hour. Sift the flour into a bowl, then add a pinch of salt and the sage. Make a well in the middle and add the eggs. Whisk the eggs, gradually mixing them with the flour, then gradually whisk in the milk. Alternatively, put everything in a food processor and blitz until smooth. Leave to stand for an hour. Divide the lard or goose/duck fat among the holes of two four-hole Yorkshire pudding tins or one 12-hole muffin tin. Put in the oven until very hot. Divide the lard or goose/duck fat among the holes of two four-hole Yorkshire pudding tins or one 12-hole muffin tin. Put in the oven until very hot. Bring a small saucepan of water to the boil. Add a pinch of salt and the onion and simmer for 3 minutes, then drain thoroughly. Bring a small saucepan of water to the boil. Add a pinch of salt and the onion and simmer for 3 minutes, then drain thoroughly. Remove the tins from the oven. Divide the onion among the holes, then pour in the batter around the onion – the batter should just reach the top of each hole. Bake for 20 minutes or until the Yorkshire puddings have risen and are dark golden brown. Serve immediately. Remove the tins from the oven. Divide the onion among the holes, then pour in the batter around the onion – the batter should just reach the top of each hole. Bake for 20 minutes or until the Yorkshire puddings have risen and are dark golden brown. Serve immediately.
Tagliatelle with kale, chickpeas and pecorino recipe
 Quick, easy and healthy. This pasta recipe is on the table in less than 20 minutes. Each serving provides 713kcal, 28g protein, 77g carbohydrate (of which 4.5g sugars), 31g fat (of which 8.5g saturates), 8g fibre and 0.5g salt. large handful cavolo nero, or kale100ml/3½fl oz olive oil2 lemons, zest of both and juice of ½ lemon only200g/7oz chickpeas500g/1lb 2oz fresh tagliatelle pasta, or similarsalt and freshly ground black pepper100g/3½oz pecorino or other hard cheese, finely grated large handful cavolo nero, or kale 100ml/3½fl oz olive oil 2 lemons, zest of both and juice of ½ lemon only 200g/7oz chickpeas 500g/1lb 2oz fresh tagliatelle pasta, or similar salt and freshly ground black pepper 100g/3½oz pecorino or other hard cheese, finely grated Method Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for a minute. Drain, and when cool enough to handle, chop finely.Heat the olive oil in a wide pan and fry the cavolo nero for a few minutes, over a moderately high heat, stirring constantly.At the same time, bring a pot of water to a boil and drop in the pasta to cook for 2–3 minutes until just tender.Drain the pasta and stir it into the kale with the lemon zest and juice, chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper. Serve the pasta in deep bowls with more cheese scattered over. Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for a minute. Drain, and when cool enough to handle, chop finely. Bring a deep saucepan of water to a rolling boil and blanch the cavolo nero for a minute. Drain, and when cool enough to handle, chop finely. Heat the olive oil in a wide pan and fry the cavolo nero for a few minutes, over a moderately high heat, stirring constantly. Heat the olive oil in a wide pan and fry the cavolo nero for a few minutes, over a moderately high heat, stirring constantly. At the same time, bring a pot of water to a boil and drop in the pasta to cook for 2–3 minutes until just tender. At the same time, bring a pot of water to a boil and drop in the pasta to cook for 2–3 minutes until just tender. Drain the pasta and stir it into the kale with the lemon zest and juice, chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper. Serve the pasta in deep bowls with more cheese scattered over. Drain the pasta and stir it into the kale with the lemon zest and juice, chickpeas and half of the grated pecorino. Season, to taste, with salt and freshly ground black pepper. Serve the pasta in deep bowls with more cheese scattered over.
Tagliatelle with tomatoes, chilli, pancetta, broad beans and basil recipe
 dash olive oil3 pancetta rashers, chopped55g/2oz cherry tomatoes, halvedpinch dried chilli flakessalt and freshly ground black pepper 30g/1oz fresh broad beans, out of the pods, inner membrane removed, blanchedlarge handful chopped fresh basil100g/3½oz tagliatelle dash olive oil 3 pancetta rashers, chopped 55g/2oz cherry tomatoes, halved pinch dried chilli flakes salt and freshly ground black pepper 30g/1oz fresh broad beans, out of the pods, inner membrane removed, blanched large handful chopped fresh basil 100g/3½oz tagliatelle Method Heat a dash of olive oil in a saucepan, add the chopped pancetta and fry for 2-3 minutes, or until just crisp. Add the tomatoes, chilli flakes, salt and freshly ground black pepper, reduce the heat and simmer for 4-5 minutes. Stir in the broad beans and basil.Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain, then add to the sauce and stir well to coat.Pile the tagliatelle into a serving bowl and serve. Heat a dash of olive oil in a saucepan, add the chopped pancetta and fry for 2-3 minutes, or until just crisp. Add the tomatoes, chilli flakes, salt and freshly ground black pepper, reduce the heat and simmer for 4-5 minutes. Stir in the broad beans and basil. Heat a dash of olive oil in a saucepan, add the chopped pancetta and fry for 2-3 minutes, or until just crisp. Add the tomatoes, chilli flakes, salt and freshly ground black pepper, reduce the heat and simmer for 4-5 minutes. Stir in the broad beans and basil. Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain, then add to the sauce and stir well to coat. Cook the tagliatelle in boiling salted water for 8-10 minutes, or according to the packet instructions, until al dente. Drain, then add to the sauce and stir well to coat. Pile the tagliatelle into a serving bowl and serve. Pile the tagliatelle into a serving bowl and serve.