ademchaoua/GeneralTextCorpus huggingface dataset:
Red wine sauce recipe
 This is a classic sauce and can be served with so many different dishes, from Sunday lunch to savoury pies and puddings. 2 tbsp olive oil100g/3½oz shallots, sliced½ garlic bulb1 fresh rosemary sprig3 fresh thyme sprigs3 black peppercorns½ tsp sea salt375ml/13fl oz good red wine500ml/18fl oz good quality beef stock 2 tbsp olive oil 100g/3½oz shallots, sliced ½ garlic bulb 1 fresh rosemary sprig 3 fresh thyme sprigs 3 black peppercorns ½ tsp sea salt 375ml/13fl oz good red wine 500ml/18fl oz good quality beef stock Method Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, peppercorns and salt. Cook for 5 minutes, stirring frequently.Pour the wine into the pan, turn up the heat and reduce the liquid by two thirds.Once the wine has reduced, add the beef stock and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the liquid has reduced by half and the sauce has thickened.Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs.The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before serving. Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, peppercorns and salt. Cook for 5 minutes, stirring frequently. Heat the oil in a large saucepan over a medium-high heat. Add the shallots, garlic, rosemary, thyme, peppercorns and salt. Cook for 5 minutes, stirring frequently. Pour the wine into the pan, turn up the heat and reduce the liquid by two thirds. Pour the wine into the pan, turn up the heat and reduce the liquid by two thirds. Once the wine has reduced, add the beef stock and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the liquid has reduced by half and the sauce has thickened. Once the wine has reduced, add the beef stock and bring to a rolling boil. Keep the sauce at this temperature and continue to cook until the liquid has reduced by half and the sauce has thickened. Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs. Carefully strain the sauce through a sieve into a clean saucepan, discarding the cooked vegetables and herbs. The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before serving. The finished sauce should coat the back of a spoon, so if it hasn’t reached the right consistency just keep reducing the sauce in the pan before serving.
Lemon curd, mascarpone and almond pancakes recipe
 A fresh take on the classic sugar and lemon pancake, this recipe uses lemon curd and sweetened mascarpone with flaked almonds for crunch. 90g/3¼oz mascarpone1 tbsp icing sugar, to taste6 tbsp lemon curd30g/1oz toasted flaked almonds4 pancakes, to serve 90g/3¼oz mascarpone 1 tbsp icing sugar, to taste 6 tbsp lemon curd 30g/1oz toasted flaked almonds 4 pancakes, to serve Method Beat the icing sugar into the mascarpone a little at a time until smooth and sweet enough to suit your tastes.Spread the lemon curd over the pancakes. Top with a dollop of mascarpone and the flaked almonds. Beat the icing sugar into the mascarpone a little at a time until smooth and sweet enough to suit your tastes. Beat the icing sugar into the mascarpone a little at a time until smooth and sweet enough to suit your tastes. Spread the lemon curd over the pancakes. Top with a dollop of mascarpone and the flaked almonds. Spread the lemon curd over the pancakes. Top with a dollop of mascarpone and the flaked almonds.
Summer ice lollies recipe
 These easy, homemade ice lollies are perfect for beating the heat during the kids' school holidays. This recipe makes 4 large lollies but may make more if your moulds are small. 4 drops vanilla extract2 tsp runny honey270g/9½oz Greek-style yoghurt50g/2oz fresh raspberries, mashed100g/4oz fresh strawberries, mashed 4 drops vanilla extract 2 tsp runny honey 270g/9½oz Greek-style yoghurt 50g/2oz fresh raspberries, mashed 100g/4oz fresh strawberries, mashed Method In a bowl, mix the vanilla extract and honey into the yoghurt. Stir in the fruit and fruit juices with a spatula to create a swirling pattern. Divide the mixture equally between your lollipop moulds. Cover with the lids or with aluminium foil.Freeze the ice lollies overnight. In a bowl, mix the vanilla extract and honey into the yoghurt. Stir in the fruit and fruit juices with a spatula to create a swirling pattern. In a bowl, mix the vanilla extract and honey into the yoghurt. Stir in the fruit and fruit juices with a spatula to create a swirling pattern. Divide the mixture equally between your lollipop moulds. Cover with the lids or with aluminium foil. Divide the mixture equally between your lollipop moulds. Cover with the lids or with aluminium foil. Freeze the ice lollies overnight. Freeze the ice lollies overnight. Recipe tips Tip: If you don't have any lollipop moulds, use empty, cleaned yoghurt pots. Once you have covered the pots with aluminium foil, pierce each foil covering with a lollipop stick and push until the stick reaches the base of the pot.
Espresso martini mocktail recipe
 This non-alcoholic take on an espresso martini is great as an after dinner sip. Using vinegar in a drink may sound unusual but it gives a subtle sharpness and depth of flavour. 1 tbsp soft dark brown sugar½ vanilla pod, seeds only½ tsp balsamic or sherry vinegar100ml/3½fl oz freshly brewed espresso coffeeice6 coffee beans, to garnish 1 tbsp soft dark brown sugar ½ vanilla pod, seeds only ½ tsp balsamic or sherry vinegar 100ml/3½fl oz freshly brewed espresso coffee ice 6 coffee beans, to garnish Method Start by making a simple flavoured syrup. Put the sugar and 2 tablespoons water in a small saucepan. Heat gently until simmering and the sugar has dissolved. Take it off the heat and add the vanilla seeds. Mix and allow to cool to room temperature. Once cooled, stir in the vinegar.Let the espresso cool to room temperature, then pour it into a cocktail shaker along with the flavoured syrup. Add a large handful of ice cubes. Shake hard until the shaker feels really frosty. Strain into a jug and discard the ice. Return the mixture to the shaker and shake again to aerate the drink further.Pour into two martini or coupe glasses and top with the coffee beans. Start by making a simple flavoured syrup. Put the sugar and 2 tablespoons water in a small saucepan. Heat gently until simmering and the sugar has dissolved. Take it off the heat and add the vanilla seeds. Mix and allow to cool to room temperature. Once cooled, stir in the vinegar. Start by making a simple flavoured syrup. Put the sugar and 2 tablespoons water in a small saucepan. Heat gently until simmering and the sugar has dissolved. Take it off the heat and add the vanilla seeds. Mix and allow to cool to room temperature. Once cooled, stir in the vinegar. Let the espresso cool to room temperature, then pour it into a cocktail shaker along with the flavoured syrup. Add a large handful of ice cubes. Shake hard until the shaker feels really frosty. Let the espresso cool to room temperature, then pour it into a cocktail shaker along with the flavoured syrup. Add a large handful of ice cubes. Shake hard until the shaker feels really frosty. Strain into a jug and discard the ice. Return the mixture to the shaker and shake again to aerate the drink further. Strain into a jug and discard the ice. Return the mixture to the shaker and shake again to aerate the drink further. Pour into two martini or coupe glasses and top with the coffee beans. Pour into two martini or coupe glasses and top with the coffee beans. Recipe tips It’s worth using really good, strong espresso coffee to get the best results.
Baked cod recipe
Roast cod with a lemon, garlic and parsley crust The delicate flavour of cod is wonderfully paired with lemon, garlic and parsley in this simple dish. This meal provides 322 kcal, 33g protein, 16g carbohydrate (of which 0.6g sugars), 14g fat (of which 8g saturates), 0.6g fibre and 0.9g salt per portion. 675g/1lb 8oz cod fillet, 3cm/1¼in thick85g/3oz white breadcrumbs, soft or slightly stale 3 tbsp finely chopped fresh flatleaf parsley2 garlic cloves, crushed½ lemon, finely grated zest only60g/2¼oz butter, meltedsqueeze lemon juicesalt and freshly ground black pepperlemon wedges, to serve 675g/1lb 8oz cod fillet, 3cm/1¼in thick 85g/3oz white breadcrumbs, soft or slightly stale 3 tbsp finely chopped fresh flatleaf parsley 2 garlic cloves, crushed ½ lemon, finely grated zest only 60g/2¼oz butter, melted squeeze lemon juice salt and freshly ground black pepper lemon wedges, to serve Method Season the cod with salt and pepper to taste. Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers.Place the cod in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to form an even crust. Bake at 220C/200C Fan/Gas 7 for 20–25 minutes until the crust is browned and the fish just cooked through. Serve immediately. Season the cod with salt and pepper to taste. Season the cod with salt and pepper to taste. Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers. Mix the breadcrumbs with the parsley, garlic, lemon zest, salt and pepper, then add butter and lemon juice. Mix thoroughly with your fingers. Place the cod in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to form an even crust. Bake at 220C/200C Fan/Gas 7 for 20–25 minutes until the crust is browned and the fish just cooked through. Serve immediately. Place the cod in a shallow, ovenproof dish and press the buttered crumbs firmly onto the cod to form an even crust. Bake at 220C/200C Fan/Gas 7 for 20–25 minutes until the crust is browned and the fish just cooked through. Serve immediately.
Hake with chorizo and potatoes recipe
Hake with chorizo and potatoes (Merluza à la Gallega) Paprika and chorizo flavour this simple one-pot fish dish from Galicia in Spain. You could try it with cod or haddock instead of hake if you prefer. 50ml/2fl oz olive oil2 onions, sliced thinly6 garlic cloves, sliced2 tsp paprika70g/3oz chorizo, cut into cubes100g/4oz padron peppers or other tiny green peppers, sliced (or 1 large pepper, diced)900g/2lb baby new potatoes, halved lengthways85ml/3fl oz dry white wine300ml/10fl oz water8 x 100g/4oz or 4 x 225g/8oz hake steakssalt and freshly ground black pepper 50ml/2fl oz olive oil 2 onions, sliced thinly 6 garlic cloves, sliced 2 tsp paprika 70g/3oz chorizo, cut into cubes 100g/4oz padron peppers or other tiny green peppers, sliced (or 1 large pepper, diced) 900g/2lb baby new potatoes, halved lengthways 85ml/3fl oz dry white wine 300ml/10fl oz water 8 x 100g/4oz or 4 x 225g/8oz hake steaks salt and freshly ground black pepper Method Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole. Add the onions and garlic and cook gently until soft.Add the paprika and fry for 2–3 minutes, then add the chorizo sausage and green peppers and fry for another 3–4 minutes.Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little.Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8–10 minutes, until the hake is cooked through. Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole. Add the onions and garlic and cook gently until soft. Heat the olive oil in a terracotta cazuela or a shallow flameproof casserole. Add the onions and garlic and cook gently until soft. Add the paprika and fry for 2–3 minutes, then add the chorizo sausage and green peppers and fry for another 3–4 minutes. Add the paprika and fry for 2–3 minutes, then add the chorizo sausage and green peppers and fry for another 3–4 minutes. Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little. Stir in the potatoes, then pour in the wine and water, season with some salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little. Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8–10 minutes, until the hake is cooked through. Season the hake steaks well on both sides. Put them on top of the potatoes, cover and simmer for 8–10 minutes, until the hake is cooked through.
Baked salmon with parmesan and parsley crust recipe
 Mary Berry's foolproof recipe for easy baked salmon with luscious crunchy parmesan crust can be on the table in no time. 6 x 150g/5oz salmon fillets, skinnedsalt and freshly ground black pepper150g/6oz cream cheesesmall clove garlic, crushed½ lemon, grated rind only25g/1oz fresh white breadcrumbs25g/1oz fresh, coarsely grated parmesan2 tbsp chopped fresh parsley, plus extra to garnishpaprika 6 x 150g/5oz salmon fillets, skinned salt and freshly ground black pepper 150g/6oz cream cheese small clove garlic, crushed ½ lemon, grated rind only 25g/1oz fresh white breadcrumbs 25g/1oz fresh, coarsely grated parmesan 2 tbsp chopped fresh parsley, plus extra to garnish paprika Method Preheat the oven to 200C/180C Fan/Gas 6. Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin.Mash the cream cheese with the garlic, salt and pepper and lemon rind.Divide into six and spread on top of each salmon fillet. Mix the breadcrumbs, parmesan and parsley in a small bowl and season. Sprinkle on top of the cream cheese mixture and dust with paprika. Bake in the oven for about 15 minutes. To tell when the salmon is done, it will have changed from translucent to an opaque pink.Serve immediately, garnished with chopped parsley. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin. Season both sides of the salmon fillets and place on a greased baking sheet or roasting tin. Mash the cream cheese with the garlic, salt and pepper and lemon rind. Mash the cream cheese with the garlic, salt and pepper and lemon rind. Divide into six and spread on top of each salmon fillet. Divide into six and spread on top of each salmon fillet. Mix the breadcrumbs, parmesan and parsley in a small bowl and season. Mix the breadcrumbs, parmesan and parsley in a small bowl and season. Sprinkle on top of the cream cheese mixture and dust with paprika. Sprinkle on top of the cream cheese mixture and dust with paprika. Bake in the oven for about 15 minutes. To tell when the salmon is done, it will have changed from translucent to an opaque pink. Bake in the oven for about 15 minutes. To tell when the salmon is done, it will have changed from translucent to an opaque pink. Serve immediately, garnished with chopped parsley. Serve immediately, garnished with chopped parsley.
Lighter fish and chips recipe
 The trick here is to use a batter made from egg that is oven-baked with the chips for a lighter take on this take-away favourite. Each serving provides 419 kcal, 40g protein, 47g carbohydrate (of which 4g sugars), 6g fat (of which 1.7g saturates), 9g fibre and 0.5g salt. 400g/14oz potatoes, peeled and cut into chips1 tsp vegetable oil1 large egg, separated½ lemon, zest only handful fresh lemon thyme2 x 150g skinless, boneless cod loin fillets 150g/5½oz peas, fresh or frozen, to serve1 lemon, cut into wedges, to servesalt and freshly ground black pepper 400g/14oz potatoes, peeled and cut into chips 1 tsp vegetable oil 1 large egg, separated ½ lemon, zest only handful fresh lemon thyme 2 x 150g skinless, boneless cod loin fillets 150g/5½oz peas, fresh or frozen, to serve 1 lemon, cut into wedges, to serve salt and freshly ground black pepper Method Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper.Boil the chips for 3-4 minutes, then drain well. Pour 1 teaspoon of oil into a baking tray and heat in the oven. Add the chips in a single layer and bake for 20 minutesMeanwhile, whisk the egg yolk, lemon zest, lemon thyme, salt and pepper together in a bowl. In a separate clean glass bowl, whisk the egg white until soft peaks form when the whisk is removed. Fold the yolk into the white. Dip the fish into the egg mixture, then transfer to the lined baking tray and bake for 15-20 minutes, or until cooked and browned. Boil the peas in water for 2-3 minutes. Serve the fish and chips with the peas and lemon wedges. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with baking paper. Boil the chips for 3-4 minutes, then drain well. Pour 1 teaspoon of oil into a baking tray and heat in the oven. Add the chips in a single layer and bake for 20 minutes Boil the chips for 3-4 minutes, then drain well. Pour 1 teaspoon of oil into a baking tray and heat in the oven. Add the chips in a single layer and bake for 20 minutes Meanwhile, whisk the egg yolk, lemon zest, lemon thyme, salt and pepper together in a bowl. In a separate clean glass bowl, whisk the egg white until soft peaks form when the whisk is removed. Fold the yolk into the white. Meanwhile, whisk the egg yolk, lemon zest, lemon thyme, salt and pepper together in a bowl. In a separate clean glass bowl, whisk the egg white until soft peaks form when the whisk is removed. Fold the yolk into the white. Dip the fish into the egg mixture, then transfer to the lined baking tray and bake for 15-20 minutes, or until cooked and browned. Dip the fish into the egg mixture, then transfer to the lined baking tray and bake for 15-20 minutes, or until cooked and browned. Boil the peas in water for 2-3 minutes. Serve the fish and chips with the peas and lemon wedges. Boil the peas in water for 2-3 minutes. Serve the fish and chips with the peas and lemon wedges. Recipe tips To find out more about type 2 diabetes and get information on how to reduce your risk of this mostly preventable disease, read our article.
Speedy lemon syllabub recipe
 A bit of a cheat this lemon syllabub, using ready-made lemon curd... but so delicious, you don't need to tell anyone. 4 lemon shortbread biscuits110ml/4fl oz sweet vermouth250ml/9fl oz double cream4 tbsp icing sugar8 tbsp lemon curd2 tbsp flaked almonds, toasted2 sprigs fresh mint 4 lemon shortbread biscuits 110ml/4fl oz sweet vermouth 250ml/9fl oz double cream 4 tbsp icing sugar 8 tbsp lemon curd 2 tbsp flaked almonds, toasted 2 sprigs fresh mint Method Crumble a biscuit into the bottom of each of four sundae glasses. Drizzle over one tablespoon of sweet vermouth into each glass.Pour the cream into a bowl and add the icing sugar. Whisk the cream until soft peaks form. Fold in the remaining sweet vermouth. Add the lemon curd and lightly fold through, leaving a marbled effect.Spoon the cream mixture into each of the glasses. Top with the flaked almonds and a sprig of mint. Serve chilled. Crumble a biscuit into the bottom of each of four sundae glasses. Drizzle over one tablespoon of sweet vermouth into each glass. Crumble a biscuit into the bottom of each of four sundae glasses. Drizzle over one tablespoon of sweet vermouth into each glass. Pour the cream into a bowl and add the icing sugar. Whisk the cream until soft peaks form. Fold in the remaining sweet vermouth. Add the lemon curd and lightly fold through, leaving a marbled effect. Pour the cream into a bowl and add the icing sugar. Whisk the cream until soft peaks form. Fold in the remaining sweet vermouth. Add the lemon curd and lightly fold through, leaving a marbled effect. Spoon the cream mixture into each of the glasses. Top with the flaked almonds and a sprig of mint. Serve chilled. Spoon the cream mixture into each of the glasses. Top with the flaked almonds and a sprig of mint. Serve chilled.
Chicken in a pot with lemon and orzo recipe
It’s not in the spirit of things to be utterly specific with this kind of cooking: if you’re feeding small children, for example, you may not want to add the chilli flakes. Similarly, you may want to use just one lemon, rather than the two I like. Your chicken may weigh more or less: the ones I get tend to be between 1.5kg and 1.7kg. And although I have specified the casserole I always use, you obviously will use the one you have, which will make a dierence to how quickly everything cooks, how much evaporation there will be, and so on. It’s also open to variation, owing to what’s in your kitchen. You can, for example, replace the orzo with rice if you prefer, although you need to know that it will be slightly puddingy cooked this way; I don’t mean this disparagingly, but to indicate the soft, swollen texture. Barley works well, too, though will need to go in sooner, or you can use ditalini or any other small pasta you want. If you prefer to use dried thyme in place of the dried tarragon, by all means do; I also like it with dried mint.
Sticky honey garlic chicken recipe
 Mary Berry's sticky honey garlic chicken recipe is an old family favourite that's quick, easy and delicious. You can also use separate thighs and drumsticks. 6 chicken legs 6 chicken legs 6 tbsp tomato ketchup2 tbsp tomato purée2 tbsp grainy mustard3 tbsp Worcestershire sauce2 tbsp runny honey1 garlic clove, crushed 6 tbsp tomato ketchup 2 tbsp tomato purée 2 tbsp grainy mustard 3 tbsp Worcestershire sauce 2 tbsp runny honey 1 garlic clove, crushed Method Using a sharp knife, make shallow slits in the top of the chicken legs, and arrange in a shallow dish. Measure all the ingredients for the marinade together in a bowl and stir until combined. Pour over the chicken and toss to coat. Cover and place in the fridge for at least 30 minutes.Preheat the oven to 220C/200 Fan/Gas 7.Line a roasting tin with baking paper, and sit the chicken legs on top, in a single layer. Spoon over the marinade and roast for 35-40 minutes, or until sticky, golden-brown and cooked through. Serve hot. Using a sharp knife, make shallow slits in the top of the chicken legs, and arrange in a shallow dish. Using a sharp knife, make shallow slits in the top of the chicken legs, and arrange in a shallow dish. Measure all the ingredients for the marinade together in a bowl and stir until combined. Pour over the chicken and toss to coat. Cover and place in the fridge for at least 30 minutes. Measure all the ingredients for the marinade together in a bowl and stir until combined. Pour over the chicken and toss to coat. Cover and place in the fridge for at least 30 minutes. Preheat the oven to 220C/200 Fan/Gas 7. Preheat the oven to 220C/200 Fan/Gas 7. Line a roasting tin with baking paper, and sit the chicken legs on top, in a single layer. Spoon over the marinade and roast for 35-40 minutes, or until sticky, golden-brown and cooked through. Serve hot. Line a roasting tin with baking paper, and sit the chicken legs on top, in a single layer. Spoon over the marinade and roast for 35-40 minutes, or until sticky, golden-brown and cooked through. Serve hot. Recipe tips These are equally good served cold for a picnic or buffet.