iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Toasted Marshmallow Cupcakes

Ingredients:
60g (about 2 oz) digestive biscuits
1 x My Favorite Vanilla Cupcakes recipe
100g (3.5 oz) dark chocolate (70–80% cocoa solids)
1 tsp butter
50ml (1/4 cup) heavy cream
125g (2/3 cup) superfine sugar
75g (1/4 cup) golden syrup
2 large egg whites
1/2 tsp vanilla extract
4 squares of dark chocolate, to decorate
Electric hand-held whisk

Instructions:
Blitz the digestive biscuits in a food processor until they are finely ground, or put them into a sealable bag, seal the bag and crush with a rolling pin. There shouldn’t be any large pieces remaining.
Make My Favourite Vanilla Cupcakes recipe, adding the digestive biscuit crumbs with the flour in step 1.
To make the filling, finely chop the chocolate and put it into a small bowl. Heat the butter and cream in a saucepan until steaming hot but not boiling, then pour over the chocolate. Remove from the heat and leave to stand for a minute before stirring to form a smooth ganache. If any lumps of chocolate remain, put the bowl into the microwave for ten seconds then stir; repeat until the lumps are gone. Chill in the fridge for 30 minutes or so, until it is firm and scoopable.
To make the marshmallow topping, put the sugar, golden syrup and 2 tablespoons of water into a saucepan and cook over a medium-high heat without stirring until the mixture reaches the soft-ball stage (244°F/118°C on a candy thermometer). If you don't have a thermometer, the mixture is ready when the bubbles start to stick together in the pan and it drips off a spoon in a steady stream. Remove from the heat.
Put the egg whites into a clean, grease-free bowl and whisk with an electric hand-held whisk until soft peaks form. With the whisk on low, carefully pour the hot sugar onto the egg whites, whisking all the time. When all the sugar has been added, increase the speed to high and whip until the sides of the bowl feel only slightly warm and the mixture is thick and glossy. Add the vanilla extract at the end. This icing is easiest to pipe when it is warm, so transfer immediately to a piping bag fitted with a large circular nozzle or with the tip cut off.
To assemble, use a sharp knife or specialist cupcake corer to make a circular incision in the center of each cupcake, remove the center and fill each one with a teaspoon of the chocolate filling.
Pipe a large mound of marshmallow topping on the top of each cupcake, covering the chocolate filling. Use a blowtorch, if you have one, to lightly brown each one, avoiding the paper case as this will burn. You could use the broiler to brown the marshmallow topping, but watch carefully because it is more difficult to control the color and prevent it burning.
To finish, chop the chocolate squares finely and sprinkle over the top of the marshmallow.
Peach and Pomegranate Pavlova

Ingredients:
1 x My Favorite Meringue recipe
2 tbsp freeze-dried raspberries, crushed to a fine powder
300ml (1 1/4 cups) heavy cream
4 ripe peaches, pitted and thinly sliced
1 pomegranate
deseeded

Instructions:
Preheat the oven to 250°F/120°C/100°C fan/the lowest gas mark and line a baking sheet with baking parchment or a reusable baking sheet.
Make the meringue mixture then sprinkle the raspberry powder over the top and fold through a few times. You want to see ripples of raspberry, so don’t mix it in completely. Spoon onto the baking sheet and spread it out into a large rectangle that is the same thickness all over. Bake for three hours so the meringue is completely dried out and crisp. To ensure a crunchy shell and soft, chewy middle, I like to turn the oven off and leave the meringue to cool in the oven overnight. If you don’t have time, just leave it to cool on the tray until completely cold.
Whip the cream into soft peaks and just before serving, spoon it onto the top of the meringue. Arrange the peach slices on top of the cream, fanning them out, then sprinkle the pomegranate seeds on top.
Traditional Sauerkraut with Caraway

Ingredients:
2 green cabbages (about 2 kg/4 lb 6 oz), shredded
50 g (1 3/4 oz) fine ground salt (about 2.5%)
15 g (1/2 oz) caraway seeds (optional)
2 L (68 fl oz) jar
pounder (a heavy implement like the end of a rolling pin
potato masher
or cocktail muddler)
follower (a whole cabbage leaf or small plate)
weight (see note)

Instructions:
Weigh the shredded cabbage (as cabbages vary in size and weight) to ensure the salt to cabbage ratio is correct. The amount of salt you use should come to about 1.5–2.5%, but no more than 3%, of the cabbage weight.
In a large bowl, mix and massage the salt through the cabbage thoroughly, making sure to distribute the salt evenly.
Let it sit to sweat a bit—maybe 10 minutes. This is simply to make the next step easier. This is a good time to get your vessel cleaned and to rest up for the next stage.
With your pounder, pound quite energetically for about 5–10 minutes, until the cabbage is dripping with its own salty water when you pick up a handful. This part is important as you need this liquid—it’s your brine.
You can also use the dough hook of a stand mixer to do the pounding part, which can speed things up somewhat. Don’t let it run for too long though, only a few minutes. Using a mixer is easy and great for people who are doing this a lot and in large batches, but it takes quite a bit of the emotional release and fun out of it.
Next, mix in the caraway seeds (if using).
Put the mixture into the jar, packing it down tightly as you go using the pounder. Push down well, particularly at the end to coax out any more brine. You need the brine to cover the cabbage.
Don’t pack the cabbage all the way to the top; leave some headroom at the top of the jar to allow for a bit of growth and movement and, of course, the weight. You don’t want the liquid touching the top of the lid, as it will end up spewing out of your air-lock or up out of your lid.
Cover with a cabbage leaf (the follower), the weight and then your chosen lid or system.
Depending on your ferment, you can start trying it as soon as you’d like, but the less you fiddle with it in the first 2 weeks, the better. It is ready when you think it is delicious. With the right system and temperature, you can leave it to ferment for months before refrigeration.
If you used a crock, you’ll need to decant the kraut to smaller jars before you refrigerate, unless you have a walk-in cool room, or large cellar. (Lucky you.) It will keep in the fridge for 12 months or more. Use your senses.
Fresh Peach Crostata

Ingredients:
3 medium (or 2 large) ripe peaches
3 tablespoons plus 5 tablespoons sugar
1/4 cup all-purpose flour, plus more for dusting
3 tablespoons Earth Balance, at room temperature
1/4 teaspoon nutmeg
1 teaspoon almond extract
1/2 recipe Flaky Pastry Dough
2 tablespoons sliced almonds (optional)

Instructions:
Preheat the oven to 325°F. Bring a small pot of water to a boil over high heat. Using a small, sharp knife, cut a small "x" into the skin at the bottom of each peach. Place the peaches in boiling water for 20 seconds. Pour into a colander and rinse under cool running water. Starting at the "x," peel the skin from the peaches and discard. Slice the peaches and place in a small bowl, sprinkling with the 3 tablespoons sugar and set aside.
In a medium bowl, combine the remaining 5 tablespoons sugar with the flour, Earth Balance, nutmeg, and almond extract. Using your fingers, rub the mixture together until incorporated and set aside.
Dust a clean work surface with flour. Roll the pastry dough out into a circle about 13 inches across, trimming the edges so they are even. Transfer the dough to a sheet of parchment paper. Spread two-thirds of the sugar-flour mixture on the bottom of the crust, leaving a 2-inch border around the edge. Place two-thirds of the peaches over the flour mixture. Sprinkle the remaining flour mixture over the peaches. Add the remaining peaches on top. Fold the outer edge of the pastry dough in over the crostata to create a crust, pinching excess dough to secure.
Leaving the crostata on the parchment paper, transfer to a baking sheet. Sprinkle the sliced almonds on top and bake until the crust is golden brown and the filling is bubbly, about 50 minutes. Remove from the oven and allow to cool on a wire rack for at least 10 minutes before serving. Serve hot, warm, or at room temperature.
Vegan Short Pastry Crust

Ingredients:
2 1/2 cups all-purpose flour, plus more for dusting, 2 tablespoons sugar, 1 teaspoon salt, 1 cup Earth Balance, chilled and cut into 1-inch pieces, 1/4 to 1/2 cup ice water

Instructions:
Lightly grease a pie pan and set aside. In a food processor, pulse the flour, sugar, and salt until combined. Add the Earth Balance and pulse for about 15 seconds (it will look like coarse meal). Slowly pour 1/4 cup water into the mixture and pulse until the dough is moist and holds together when pinched. If it’s too dry, add a little more water.
Flour a clean work surface and turn the dough out onto it. Divide into two balls, rolling one out into a 12-inch circle, starting from the center and rolling outward. Place into the pie pan and pinch together the edges of the crust around the pan. Roll out the second ball of dough into a 12-inch circle and either cut into long strips or keep as is.
Torn Zucchini with Mint and Calabrian Chiles

Ingredients:
1 small red onion, very thinly sliced
1/2 cup red wine vinegar
1 tablespoon sugar
Kosher salt
1/4 cup coarsely chopped oil-packed Calabrian chiles from a jar
4 large zucchini (about 2 pounds total), halved lengthwise, leaving stems on
3 tablespoons plus 1/4 cup olive oil
1/2 cup torn mint
plus more for serving

Instructions:
Prepare a grill for medium heat. Combine onion and vinegar in a large bowl and let sit 10 minutes. Mix in sugar and a generous pinch of salt, then add chiles; set chile mixture aside.
Toss zucchini on a rimmed baking sheet with 3 Tbsp. oil; season with salt. Grill, turning halfway through, until steamy and tender within and charred all over, 12–16 minutes. Transfer back to baking sheet and let cool slightly.
Tear zucchini into 1 1/2"–2" pieces and add to reserved chile mixture. Add remaining 1/4 cup oil and toss to coat; season with salt. Add mint and toss gently just to distribute. Let sit 5 minutes to allow flavors to come together.
Transfer zucchini mixture to a platter with a slotted spoon; top with more mint.
Garlicky Peanut Dressing

Ingredients:
1/4 cup natural creamy peanut butter, 1/4 cup soy sauce, 1/4 cup unseasoned rice vinegar, 1 tablespoon honey, 1 garlic clove, finely grated, 1/4 cup vegetable oil

Instructions:
Whisk peanut butter, soy sauce, vinegar, honey, and garlic in a small bowl until smooth. Gradually add vegetable oil, whisking constantly until emulsified.
Coconut-Lime Dressing

Ingredients:
6 tablespoons unsweetened coconut milk, 3 tablespoons fresh lime juice, 5 teaspoons fish sauce, 1 tablespoon finely grated shallot, 1 tablespoon light brown sugar, 1/4 cup vegetable oil

Instructions:
Whisk coconut milk, lime juice, fish sauce, shallot, and brown sugar in a small bowl until smooth. Gradually add oil, whisking constantly until emulsified.
Dressing can be made 1 day ahead. Cover and chill.
Ground Beef Tacos

Ingredients:
1 tablespoon vegetable oil
1/2 onion, chopped
1/2 pound ground beef or vegetarian substitute, such as Lightlife Plant-Based Ground
1 garlic clove, minced
1 serrano chile, stemmed and chopped
1/2 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1 1/2 cups grated Cheddar or Monterey Jack cheese
1 1/2 cups chopped tomato
1 1/2 cups chopped iceberg lettuce
6 taco shells
1 cup Salsa Picante or favorite salsa
optional

Instructions:
Heat the oil in a skillet over medium-high heat and cook the onion until it begins to wilt, about 2 minutes. Add the meat and sear, chopping with a spatula into small pieces until the pink color is gone. Add the garlic and chile and cook for 2 minutes or until the garlic is soft. Add the salt, chili powder, black pepper, cumin, and a tablespoon of water, mix well, and cook for 2 to 3 minutes or until well blended.
To assemble the tacos, put 1/4 cup meat mixture, then 1/4 cup each cheese, chopped tomato, and lettuce on each taco shell. Drizzle with salsa if desired.
Grilled Shrimp, Zucchini, and Tomatoes with Feta

Ingredients:
1 large garlic clove, finely grated
2 teaspoons finely chopped oregano
3/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil, plus more for grill basket
10 jumbo shrimp (about 8 ounces), peeled, deveined, tails left on
1 medium zucchini (about 8 ounces), sliced into 1/4" rounds
1 pint cherry tomatoes
2 pita pockets
1/3 cup crumbled feta (about 1.5 ounces)
A flat grill basket (about 13 1/2 x 8 1/2")

Instructions:
Prepare a grill for high heat. Whisk garlic, oregano, salt, red pepper, and 2 Tbsp. oil in a large bowl. Add shrimp, zucchini, and tomatoes and toss to coat.
Brush wires of grill basket with oil, then add shrimp mixture. Arrange in an even layer and close basket. Place grill basket on grill and cook, turning often, until shrimp is fully cooked through and zucchini and tomatoes are lightly charred, about 6 minutes.
Meanwhile, grill pita just until warm and toasted.
Transfer shrimp mixture to a large bowl and toss until coated with tomato juices. Divide among plates and top with feta. Serve with pita alongside.
Grilled Lemon-Garlic Chicken with Leeks and Potatoes

Ingredients:
1 lemon
3 garlic cloves, finely grated
1 1/2 teaspoons kosher salt
3/4 teaspoon smoked paprika
3 tablespoons olive oil, plus more for grill
3 boneless, skinless chicken thighs (about 1 pound), halved
2 leeks (about 8 ounces), quartered, white and light green parts cut into 3" pieces
1 large red bell pepper, cut into 2"-thick strips
1/2 pound baby new potatoes, halved
1 1/2 cups parsley leaves with tender stems
A flat grill basket (about 13 1/2 x 8 1/2")

Instructions:
Prepare a grill for medium heat. Zest 2 tsp. lemon zest off lemon and transfer to a large bowl. Cut off ends, then squeeze 1 Tbsp. lemon juice into bowl with zest. Slice remaining lemon into thin rounds.
Whisk garlic, salt, paprika, and 3 Tbsp. oil into lemon juice and zest. Add lemon slices, chicken, leeks, bell pepper, and potatoes and toss to coat.
Brush wires of grill basket with oil, then add chicken mixture. Arrange in an even layer and close basket. Place grill basket on grill, cover, and cook, turning once halfway through, until chicken is fully cooked through and vegetables are lightly charred, 20–25 minutes.
Transfer chicken mixture to a large bowl, add parsley, and toss to combine.
Sheet-Pan Eggs

Ingredients:
Unsalted butter or nonstick vegetable oil spray, 18 large eggs, 1/3 cup milk, 2 teaspoons kosher salt, 1/4 teaspoon freshly ground black pepper

Instructions:
Preheat oven to 350°F. Grease an 18x13" rimmed baking sheet with butter or spray. Blend eggs, milk, salt, and pepper in a blender until well combined.
Place prepared baking sheet on oven rack and carefully pour in egg mixture. Bake until just set in the middle, 12–14 minutes.
Let cool slightly, then cut into 18–20 squares.
Eggs can be made 3 days ahead. Slice, transfer to an airtight container, and chill. Warm slightly in a toaster oven or microwave before serving, if desired.
Barbecue-Flavored Chickpea Sandwiches

Ingredients:
1 tablespoon extra-virgin olive oil or 2 tablespoons vegetable broth or water
1 medium onion, quartered and sliced
1 medium red bell pepper, cut into short, narrow strips
2/3 cup homemade No-Cook Barbecue Sauce, or store-bought
2 teaspoons good-quality chili powder
1 1/2 to 2 cups cooked or canned (drained and rinsed) chickpeas
2 large fresh pitas, preferably whole wheat
Finely shredded romaine lettuce to taste
Fresh green sprouts, such as broccoli sprouts or pea shoots, to taste (optional)
2 medium ripe fresh tomatoes
thinly sliced

Instructions:
Heat the oil, broth, or water in a medium skillet. Add the onion and sauté. until golden. Add the bell pepper, barbecue sauce, and chili powder, then stir in the chickpeas. Cook over medium heat until the sauce is reduced and envelops the chickpeas and veggies nicely, about 8 minutes.
Place whole or half pitas on each serving plate, depending on appetites and what else is being served. Insert a generous amount of lettuce and sprouts and a few slices of tomato into each pita, followed by the chickpea mixture. Eat at once, out of hand.
Substitute 8 ounces of well-drained, well-blotted extra-firm tofu or tempeh, cut into 1/2- inch dice, for the chickpeas.
Add half a medium ripe avocado, peeled and thinly sliced, to the sandwiches with the lettuce and tomato.
No-Cook Barbecue Sauce

Ingredients:
1 1/4 cups tomato sauce
2 tablespoons maple syrup
1 tablespoon molasses (optional)
1 to 2 tablespoons reduced-sodium natural soy sauce, or to taste
1 teaspoon sweet or smoked paprika
1 to 2 teaspoons good-quality chili powder, or to taste
1 teaspoon dried oregano or basil

Instructions:
Combine all ingredients in a mixing bowl and mix well. If time allows, cover and let stand at room temperature for an hour or so to allow the flavors to combine more fully. If you need to use it right away, go ahead—it will still be quite good.
Whole-Wheat Pizza Crust

Ingredients:
2 envelopes active dry yeast, 1/4 cup safflower or extra-virgin olive oil, 2 tablespoons natural granulated sugar, 2 cups whole-wheat flour, 3 cups unbleached all-purpose flour, 1 teaspoon salt

Instructions:
Combine the yeast with 2 cups warm water in a medium bowl. Let stand for 10 minutes to dissolve. Stir in the oil and sugar.
In a large mixing bowl, combine the flours and salt. Make a well in the center and stir in the yeast mixture. Work everything together, first with a wooden spoon and then with your hands, to form a dough.
Turn out the dough onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses its stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let it rise until doubled in bulk, about 1 to 1 1/2 hours.
Punch the dough down and divide it into two rounds. Roll out one round on a well-floured board into a circle about 12 to 14 inches in diameter. Repeat with the other round.
Sprinkle two 12–14-inch pizza pans with cornmeal. Lay the rounds on the pans and stretch to fit. Arrange the toppings of your choice on the dough and bake as directed.
Boozy Concord-Grape Ice Pops

Ingredients:
1/4 cup juniper berries
1/3 cup sugar
2 cups chilled Concord grape juice
1/4 cup gin
2 tablespoons (or more) fresh lime juice
Ten 3-ounce ice-pop molds

Instructions:
Toast juniper berries in a dry small skillet over medium heat, tossing often, until fragrant and skins are very glossy, about 1 minute. Let cool slightly, then crush with a mortar and pestle (or place in a resealable plastic bag and crush with a rolling pin). Transfer berries to a small saucepan. Add sugar and 1/4 cup water and bring to a simmer, stirring to dissolve sugar. Remove from heat and let sit 30 minutes. Strain juniper syrup through a fine-mesh sieve into a small bowl; discard solids. Place bowl in a bowl of ice water and let juniper syrup sit, stirring occasionally, until cold, about 30 minutes.
Stir juniper syrup, grape juice, gin, and lime juice in a large measuring glass or a medium pitcher; taste and add more lime juice if needed. Divide mixture among ice-pop molds and freeze until liquid is beginning to crystallize, about 1 hour. Cover and insert sticks (waiting until liquid is slushy ensures straight sticks), then freeze ice pops until solid, at least 4 hours but preferably overnight. Dip molds briefly in hot water to release pops.
Ice pops can be made 1 week ahead. Keep frozen.
Bacon-Fat Flour Tortillas

Ingredients:
8 ounces thin-cut smoked bacon, cut into 1/4-inch pieces, 2 tablespoons plus 1/2 teaspoon vegetable oil, 1 1/4 cups whole milk, divided, 2 teaspoons baking powder, 1 1/2 teaspoons kosher salt, 3 cups all-purpose flour, plus more for surface

Instructions:
Cook bacon in a large broilerproof skillet, preferably cast iron, over medium heat, turning occasionally, until brown and crisp, 8–10 minutes. Using tongs, transfer bacon to a small bowl and save for taco filling. Pour off 2 Tbsp. bacon fat from skillet; set aside for making tortillas. Set skillet with remaining fat aside for making taco filling.
Bring oil, 3/4 cup milk, and reserved 2 Tbsp. bacon fat to a simmer in a small saucepan (be careful not to boil); immediately remove from heat. Whisk baking powder, salt, and 3 cups flour in a medium bowl to combine. Pour in hot milk mixture and remaining 1/2 cup milk. Mix with your hands until a shaggy dough forms.
Turn dough out onto a lightly floured work surface and knead until smooth and elastic, about 4 minutes. Wrap in plastic and let rest at room temperature 1 hour to relax dough.
Divide dough into 16 Ping-Pong–size balls (about 1 1/2"). Working one at a time and keeping remaining balls covered with a kitchen towel, roll out on a lightly floured surface to 6" rounds.
Heat a comal, griddle, or a clean large cast-iron skillet over medium. Working in batches, cook tortillas, reducing heat if they are getting dark too quickly, until brown in spots on bottom sides and air bubbles form on surface, about 2 minutes. Poke large bubbles with a fork to release steam, flip tortillas, and cook until brown in spots on second sides, 1–2 minutes. Stack and wrap tortillas in a kitchen towel as you go. This will keep them warm until you are ready to assemble your tacos.
Charred Sweet Potatoes with Honey and Olive Oil

Ingredients:
8 small or 4 large Japanese sweet potatoes, 4 tablespoons olive oil, divided, 1/4 cup honey, 1/4 cup white wine vinegar, Kosher salt, Flaky sea salt, Freshly cracked black pepper

Instructions:
Prepare a grill for medium-high heat. Rub sweet potatoes with 2 Tbsp. oil and wrap tightly in foil—you can wrap them on their own or put 2 in each packet. Grill, turning every 5 minutes or so, until tender, 30–45 minutes. Unwrap and let cool slightly. (Or, steam in a basket set over a pot filled with 1" of boiling water 30–35 minutes. If not using right away, let cool, then cover and chill until ready to grill—up to 2 days.)
Meanwhile, bring honey, vinegar, and a big pinch of kosher salt to a boil in a small saucepan over medium-high (you can do this on the grill if you want), reduce heat, and simmer until just beginning to thicken, about 4 minutes. Keep warm.
Cut sweet potatoes in half lengthwise. Rub cut surfaces with 1 Tbsp. oil total; season with kosher salt. Grill, cut side down, without turning, until lightly charred, about 5 minutes. Transfer to a cutting board and brush with honey glaze.
Arrange sweet potatoes on a platter and drizzle with more glaze and remaining 1 Tbsp. oil. Season with sea salt and pepper.