ademchaoua/GeneralTextCorpus huggingface dataset:
Goats' cheese on garlic toast recipe
 2 heads garlicolive oil, for drizzling2-3 sprigs fresh thymesalt and freshly ground black pepper1 goats' cheese round 1 ciabatta or baguettelettuce leaves, to serveprosciutto, to serve (optional) 2 heads garlic olive oil, for drizzling 2-3 sprigs fresh thyme salt and freshly ground black pepper 1 goats' cheese round 1 ciabatta or baguette lettuce leaves, to serve prosciutto, to serve (optional) Method Preheat the oven to 120C/250F/Gas 4. Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with thyme, salt and freshly ground black pepper. Roast in the oven for about an hour, or until the garlic is softened.Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper. Slice some goats' cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats' cheese on top and pop under the grill again until the cheese has melted. Serve with on a bed of fresh, crisp lettuce leaves. I often add a couple of slices of prosciutto, too. Preheat the oven to 120C/250F/Gas 4. Preheat the oven to 120C/250F/Gas 4. Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with thyme, salt and freshly ground black pepper. Roast in the oven for about an hour, or until the garlic is softened. Arrange the whole heads of garlic snugly in an oven dish. Drizzle with olive oil and season with thyme, salt and freshly ground black pepper. Roast in the oven for about an hour, or until the garlic is softened. Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper. Slice some goats' cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats' cheese on top and pop under the grill again until the cheese has melted. Squeeze the soft garlic out of its skins into a small dish or bowl. Add enough olive oil to make a thick paste and season, to taste, with salt and freshly ground black pepper. Slice some goats' cheese thinly. Cut the ciabatta in half and place under the grill to toast then spread the slices with the garlic paste. Place the goats' cheese on top and pop under the grill again until the cheese has melted. Serve with on a bed of fresh, crisp lettuce leaves. I often add a couple of slices of prosciutto, too. Serve with on a bed of fresh, crisp lettuce leaves. I often add a couple of slices of prosciutto, too.
Tidy Friday pan fry recipe
 1-2 tbsp olive oil6 bacon rashers 4 sausages, cooked1 large onion, or a couple of large spring onions4 small potatoes, or 2 large ones1 handful of any bright greens, such as cabbage 1 large handful fresh parsley, chopped 1-2 tbsp olive oil 6 bacon rashers 4 sausages, cooked 1 large onion, or a couple of large spring onions 4 small potatoes, or 2 large ones 1 handful of any bright greens, such as cabbage 1 large handful fresh parsley, chopped Method Heat some olive oil in a non-stick pan. Roughly chop the bacon, sausages and onion and add to the oil. Add the potatoes unpeeled, if you like, so that the skins go crisp. Keep on a low heat. Don't stir too much so that the juices have a chance to caramelise a little. Roughly chop the greens and gently boil them in a separate pan - just a couple of minutes usually. Drain the greens and add to the pan fry. Top with chopped parsley. Gently stir all the ingredients together and increase the heat until the meat is a little crisp. Serve straightaway. Heat some olive oil in a non-stick pan. Roughly chop the bacon, sausages and onion and add to the oil. Add the potatoes unpeeled, if you like, so that the skins go crisp. Keep on a low heat. Don't stir too much so that the juices have a chance to caramelise a little. Heat some olive oil in a non-stick pan. Roughly chop the bacon, sausages and onion and add to the oil. Add the potatoes unpeeled, if you like, so that the skins go crisp. Keep on a low heat. Don't stir too much so that the juices have a chance to caramelise a little. Roughly chop the greens and gently boil them in a separate pan - just a couple of minutes usually. Drain the greens and add to the pan fry. Top with chopped parsley. Gently stir all the ingredients together and increase the heat until the meat is a little crisp. Serve straightaway. Roughly chop the greens and gently boil them in a separate pan - just a couple of minutes usually. Drain the greens and add to the pan fry. Top with chopped parsley. Gently stir all the ingredients together and increase the heat until the meat is a little crisp. Serve straightaway.
Spicy Middle Eastern kofte recipe
 These Middle Eastern-style kofte meatballs are a doddle to make and perfect for the barbecue. Serve in a pitta with tzatziki. 400g/14oz lamb mince1 shallot, peeled, very finely chopped1 garlic clove, peeled, crushed1 tbsp sumac2 tsp garam masala1 tsp cracked black pepper1 tsp sea salt 400g/14oz lamb mince 1 shallot, peeled, very finely chopped 1 garlic clove, peeled, crushed 1 tbsp sumac 2 tsp garam masala 1 tsp cracked black pepper 1 tsp sea salt 4 tbsp clear honey4 tbsp pomegranate molasses½ pomegranate, seeds only, to serve 4 tbsp clear honey 4 tbsp pomegranate molasses ½ pomegranate, seeds only, to serve Method Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue.For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands.Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes, or until completely cooked through.Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm.Remove the kofte from the oven, spear each one straight through the middle with a cocktail stick and arrange on a serving platter. Lightly brush the kofte with the warm glaze and sprinkle over the pomegranate seeds. Serve immediately. Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue. Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue. For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands. For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands. Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes, or until completely cooked through. Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes, or until completely cooked through. Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm. Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm. Remove the kofte from the oven, spear each one straight through the middle with a cocktail stick and arrange on a serving platter. Lightly brush the kofte with the warm glaze and sprinkle over the pomegranate seeds. Serve immediately. Remove the kofte from the oven, spear each one straight through the middle with a cocktail stick and arrange on a serving platter. Lightly brush the kofte with the warm glaze and sprinkle over the pomegranate seeds. Serve immediately. Recipe tips This dish also works well with turkey, beef, chicken or pork mince.
Coconut and ricotta pancakes recipe
 Light and fluffy ricotta pancakes served with fresh blueberries, toasted coconut flakes and a drizzle of maple syrup. 300g/10½oz ricotta 4 free-range eggs, separated 175ml/6fl oz coconut milk 100g/3½oz plain flour 25g/1oz fine polenta 1 tsp baking powder dash oil knob of butter 300g/10½oz ricotta 4 free-range eggs, separated 175ml/6fl oz coconut milk 100g/3½oz plain flour 25g/1oz fine polenta 1 tsp baking powder dash oil knob of butter 150g/5½oz fresh blueberries 4 tbsp maple syrup 4 tbsp toasted coconut flakes 150g/5½oz fresh blueberries 4 tbsp maple syrup 4 tbsp toasted coconut flakes Method Mix the ricotta, egg yolks, coconut milk, flour, polenta and baking powder together in a bowl to make a smooth pancake batter.Whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold the egg whites gently through the ricotta mixture.Heat the oil and butter in a non-stick frying pan over a medium heat and add heaped tablespoons of the mixture allowing room for spread. Cook for a few minutes on each side, until nicely coloured and cooked through. Keep the cooked pancakes warm while you use up the remaining mixture.Cook the blueberries with 2 tablespoons of maple syrup in the frying pan over a low heat for 4-5 minutes, until the blueberries have softened and glazed in the maple syrup.Serve the pancakes with the softened blueberries, toasted coconut flakes and the remaining maple syrup. Mix the ricotta, egg yolks, coconut milk, flour, polenta and baking powder together in a bowl to make a smooth pancake batter. Mix the ricotta, egg yolks, coconut milk, flour, polenta and baking powder together in a bowl to make a smooth pancake batter. Whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold the egg whites gently through the ricotta mixture. Whisk the egg whites until stiff peaks form when the whisk is removed from the bowl. Fold the egg whites gently through the ricotta mixture. Heat the oil and butter in a non-stick frying pan over a medium heat and add heaped tablespoons of the mixture allowing room for spread. Cook for a few minutes on each side, until nicely coloured and cooked through. Keep the cooked pancakes warm while you use up the remaining mixture. Heat the oil and butter in a non-stick frying pan over a medium heat and add heaped tablespoons of the mixture allowing room for spread. Cook for a few minutes on each side, until nicely coloured and cooked through. Keep the cooked pancakes warm while you use up the remaining mixture. Cook the blueberries with 2 tablespoons of maple syrup in the frying pan over a low heat for 4-5 minutes, until the blueberries have softened and glazed in the maple syrup. Cook the blueberries with 2 tablespoons of maple syrup in the frying pan over a low heat for 4-5 minutes, until the blueberries have softened and glazed in the maple syrup. Serve the pancakes with the softened blueberries, toasted coconut flakes and the remaining maple syrup. Serve the pancakes with the softened blueberries, toasted coconut flakes and the remaining maple syrup.
Toasted cashew and chilli broccoli salad recipe
Toasted cashew and chilli broccoli salad with sesame soy dressing Make sure your salad packs a crunch with broccoli florets and tasty cashews. 100g/3½oz broccoli, cut into florets1 red chilli, finely chopped55g/2oz cashew nuts, toasted2 tbsp soy sauce1 tbsp sesame oil 100g/3½oz broccoli, cut into florets 1 red chilli, finely chopped 55g/2oz cashew nuts, toasted 2 tbsp soy sauce 1 tbsp sesame oil Method Bring a saucepan of salted water to the boil. Add the broccoli and cook for 5-6 minutes, or until tender. To serve, drain the broccoli and put it into a serving dish. Scatter the red chilli and cashew nuts over the broccoli, then dress it with the soy sauce and sesame oil. Bring a saucepan of salted water to the boil. Add the broccoli and cook for 5-6 minutes, or until tender. Bring a saucepan of salted water to the boil. Add the broccoli and cook for 5-6 minutes, or until tender. To serve, drain the broccoli and put it into a serving dish. Scatter the red chilli and cashew nuts over the broccoli, then dress it with the soy sauce and sesame oil. To serve, drain the broccoli and put it into a serving dish. Scatter the red chilli and cashew nuts over the broccoli, then dress it with the soy sauce and sesame oil.
Bean and cheese toasties recipe
 Spicy, cheesy and full of flavour – these bean toasties are packed with fibre and protein to keep you fuller for longer. 400g tin mixed beans, drained and rinsed1 jarred roasted red pepper (in brine), drained and thinly sliced75g/2⅔oz extra mature cheddar, grated20g/¾oz tomato puréesmall bunch coriander, roughly chopped, plus extra to serve½ tsp smoked paprika½ tsp ground cumin½ tsp dried oregano 4 thick cut slices bread2 tsp olive oilhot sauce, to serve 400g tin mixed beans, drained and rinsed 1 jarred roasted red pepper (in brine), drained and thinly sliced 75g/2⅔oz extra mature cheddar, grated 20g/¾oz tomato purée small bunch coriander, roughly chopped, plus extra to serve ½ tsp smoked paprika ½ tsp ground cumin ½ tsp dried oregano 4 thick cut slices bread 2 tsp olive oil hot sauce, to serve Method Tip the beans into a large bowl and add the sliced pepper, cheese, tomato purée, coriander, spices and oregano. Give everything a good mix, then roughly mash with the back of a fork to break up the beans.Divide the mixture between two of the slices of bread, then lay a second slice of bread on top of each and press down lightly. Brush the outside of the bread with the oil, then lay in a dry frying pan set over a medium-low heat. Cook gently for 3–4 minutes until the underside of the sandwiches are golden, then carefully flip and cook for a further 2–3 minutes, pressing down on the sandwiches occasionally with a spatula or fish slice.Slide the sandwiches onto a board, cut in half and serve with a little more chopped coriander and some hot sauce for dipping. Tip the beans into a large bowl and add the sliced pepper, cheese, tomato purée, coriander, spices and oregano. Give everything a good mix, then roughly mash with the back of a fork to break up the beans. Tip the beans into a large bowl and add the sliced pepper, cheese, tomato purée, coriander, spices and oregano. Give everything a good mix, then roughly mash with the back of a fork to break up the beans. Divide the mixture between two of the slices of bread, then lay a second slice of bread on top of each and press down lightly. Brush the outside of the bread with the oil, then lay in a dry frying pan set over a medium-low heat. Divide the mixture between two of the slices of bread, then lay a second slice of bread on top of each and press down lightly. Brush the outside of the bread with the oil, then lay in a dry frying pan set over a medium-low heat. Cook gently for 3–4 minutes until the underside of the sandwiches are golden, then carefully flip and cook for a further 2–3 minutes, pressing down on the sandwiches occasionally with a spatula or fish slice. Cook gently for 3–4 minutes until the underside of the sandwiches are golden, then carefully flip and cook for a further 2–3 minutes, pressing down on the sandwiches occasionally with a spatula or fish slice. Slide the sandwiches onto a board, cut in half and serve with a little more chopped coriander and some hot sauce for dipping. Slide the sandwiches onto a board, cut in half and serve with a little more chopped coriander and some hot sauce for dipping.
Air fryer kale recipe
 Crisp cavolo nero flavoured simply with vinegar and sea salt flakes. Use as a side, in salads or as a nutritious snack. 200g/7oz cavolo nero, leaves removed and washed1 tsp/5ml olive oil1 tbsp/15ml malt vinegar, plus extra to serve (optional)sea salt flakes 200g/7oz cavolo nero, leaves removed and washed 1 tsp/5ml olive oil 1 tbsp/15ml malt vinegar, plus extra to serve (optional) sea salt flakes Method Dry the cavolo leaves and transfer to a large bowl. Add the oil, vinegar and a pinch of salt. Massage everything together with your fingers for a few seconds.Heat the air fryer to 190C. Cook the cavolo leaves in the air fryer for 4 minutes, shaking three times during that time. Depending on the size of your air fryer, you may need to cook the leaves in two or three batches. Add more vinegar or salt to serve, if you like. Dry the cavolo leaves and transfer to a large bowl. Add the oil, vinegar and a pinch of salt. Massage everything together with your fingers for a few seconds. Dry the cavolo leaves and transfer to a large bowl. Add the oil, vinegar and a pinch of salt. Massage everything together with your fingers for a few seconds. Heat the air fryer to 190C. Cook the cavolo leaves in the air fryer for 4 minutes, shaking three times during that time. Depending on the size of your air fryer, you may need to cook the leaves in two or three batches. Add more vinegar or salt to serve, if you like. Heat the air fryer to 190C. Cook the cavolo leaves in the air fryer for 4 minutes, shaking three times during that time. Depending on the size of your air fryer, you may need to cook the leaves in two or three batches. Add more vinegar or salt to serve, if you like.
Christmas leftovers sandwich recipe
 This triple-decker club sandwich is the perfect way to pack all your Christmas leftovers into a self-indulgent treat. 3 slices bread (from a pre-sliced loaf)butter, for spreadingmayonnaise, for spreading (optional)about 60g/2¼oz leftover turkey, thinly sliced2–3 thin slices cooked ham, thinly slicedfew thin slices mild cheese (such as emmental, gruyère, cheddar etc)soft lettuce leaves2–3 cold pigs in blankets, halved lengthways3–4 tbsp coleslawgherkins, to serveGood quality crisps or skinny fries, to serve 3 slices bread (from a pre-sliced loaf) butter, for spreading mayonnaise, for spreading (optional) about 60g/2¼oz leftover turkey, thinly sliced 2–3 thin slices cooked ham, thinly sliced few thin slices mild cheese (such as emmental, gruyère, cheddar etc) soft lettuce leaves 2–3 cold pigs in blankets, halved lengthways 3–4 tbsp coleslaw gherkins, to serve Good quality crisps or skinny fries, to serve Method Sandwich two of the bread slices together and toast in the toaster (leaving soft bread on the inside). When done, spread the soft bread with butter and mayonnaise (if using). Butter the untoasted bread on both sides.Put the turkey on one of the toasted slices of bread, then a layer of ham, then cheese. Top with the buttered untoasted bread. Add the lettuce, then the pigs, and dot the slaw over the top. Sandwich the other toasted bread slice on top. Cut in half or quarter and use a few cocktail sticks to secure the sandwich, with a gherkin or two on top. Eat with crisps or fries. Sandwich two of the bread slices together and toast in the toaster (leaving soft bread on the inside). When done, spread the soft bread with butter and mayonnaise (if using). Butter the untoasted bread on both sides. Sandwich two of the bread slices together and toast in the toaster (leaving soft bread on the inside). When done, spread the soft bread with butter and mayonnaise (if using). Butter the untoasted bread on both sides. Put the turkey on one of the toasted slices of bread, then a layer of ham, then cheese. Top with the buttered untoasted bread. Add the lettuce, then the pigs, and dot the slaw over the top. Sandwich the other toasted bread slice on top. Cut in half or quarter and use a few cocktail sticks to secure the sandwich, with a gherkin or two on top. Eat with crisps or fries. Put the turkey on one of the toasted slices of bread, then a layer of ham, then cheese. Top with the buttered untoasted bread. Add the lettuce, then the pigs, and dot the slaw over the top. Sandwich the other toasted bread slice on top. Cut in half or quarter and use a few cocktail sticks to secure the sandwich, with a gherkin or two on top. Eat with crisps or fries. Recipe tips If leftover pigs in blankets are unlikely in your house, crumble a little leftover stuffing in their place.
Ale fruit loaf recipe
 500g/1Ib 2oz small currants140g/5oz raisins140g/5oz mixed peel500ml/17fl oz bottle strong bottled beer, such as Black Sheep Brewery Riggwelter Strong Ale180g/7oz soft dark brown sugar150g/5½oz self-raising flour180g/7oz wholemeal self-raising flour3 tsp mixed spice3 free-range eggs 500g/1Ib 2oz small currants 140g/5oz raisins 140g/5oz mixed peel 500ml/17fl oz bottle strong bottled beer, such as Black Sheep Brewery Riggwelter Strong Ale 180g/7oz soft dark brown sugar 150g/5½oz self-raising flour 180g/7oz wholemeal self-raising flour 3 tsp mixed spice 3 free-range eggs Method Put the dried fruit into a large pan and cover with the bottled beer.Gently heat the fruit until the beer is hot, but not boiling. Remove from the heat, cover and leave overnight.When you are ready to cook the loaf, preheat the oven to 140C/275F/Gas 1.Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well until all the ingredients are combined.Divide the mixture between two greased 500g/1Ib 2oz loaf tins. Bake for 1¼ hours until risen, pale brown and firm to the touch.Cover with a tea towel and leave on a wire rack to cool.Wrap the loaves tightly in cling film and keep in a cool, dry place for up to 6 weeks. This loaf is delicious buttered with raspberry jam or served with a piece of Wensleydale cheese. Put the dried fruit into a large pan and cover with the bottled beer. Put the dried fruit into a large pan and cover with the bottled beer. Gently heat the fruit until the beer is hot, but not boiling. Remove from the heat, cover and leave overnight. Gently heat the fruit until the beer is hot, but not boiling. Remove from the heat, cover and leave overnight. When you are ready to cook the loaf, preheat the oven to 140C/275F/Gas 1. When you are ready to cook the loaf, preheat the oven to 140C/275F/Gas 1. Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well until all the ingredients are combined. Add the sugar, flours, mixed spice and eggs to the fruit mixture. Stir well until all the ingredients are combined. Divide the mixture between two greased 500g/1Ib 2oz loaf tins. Divide the mixture between two greased 500g/1Ib 2oz loaf tins. Bake for 1¼ hours until risen, pale brown and firm to the touch. Bake for 1¼ hours until risen, pale brown and firm to the touch. Cover with a tea towel and leave on a wire rack to cool. Cover with a tea towel and leave on a wire rack to cool. Wrap the loaves tightly in cling film and keep in a cool, dry place for up to 6 weeks. This loaf is delicious buttered with raspberry jam or served with a piece of Wensleydale cheese. Wrap the loaves tightly in cling film and keep in a cool, dry place for up to 6 weeks. This loaf is delicious buttered with raspberry jam or served with a piece of Wensleydale cheese.