iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Mixed Berry Crumble With Oats and Almonds

Ingredients:
600 grams fresh berries (about 4 1/4 cups)
2 Medjool dates, pitted and very finely chopped
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
180 grams quick oats (about 2 1/4 cups)
80 grams ground almonds (about 3/4 cup)
7 Medjool dates, pitted and very finely chopped
4 tablespoons butter
3 teaspoons ground ginger
Seeds of 1/2 a vanilla pod

Instructions:
Preheat the oven to 190°C/ 375°F/ Gas Mark 5.
Put the filling ingredients into a pan over low heat and cook for about 4 minutes or until the fruit just begins to soften. Tip the fruit into an ovenproof dish and set this aside.
Put the oats, ground almonds, dates, butter, 2 teaspoons of the ground ginger and the vanilla seeds into a bowl and, using your fingertips, rub this gently together to just combine so everything is evenly mixed in. Tip the crumble topping over the fruit and then sprinkle over the remaining 1 teaspoon of ground ginger.
Pop into the oven and cook for about 25 minutes or until the crumble is just going golden brown. Once cooked, remove from the oven and leave to cool for a few minutes before serving.
Huevos Rancheros With Jalapeños and Garlic

Ingredients:
2 soft corn tortillas
2 tablespoons olive oil
4 ripe tomatoes, cut into cubes
3 spring onions, finely chopped
2 green jalapeños or 1/2 regular green or red chillies, deseeded for less heat if preferred, finely chopped
1 garlic clove, finely chopped
Good pinch of ground cumin
Leaves from 1/2 bunch of fresh cilantro, roughly chopped
4 free-range eggs
Sea salt and freshly ground pepper

Instructions:
Preheat the oven to 200°C/ 400°F/ Gas Mark 6.
Wrap the tortillas in a piece of tin foil, sit on a baking sheet and put them in the oven for about 10 minutes, or until they are heated through.
Meanwhile, heat 1 tablespoon of oil in a large non-stick frying pan over medium-high heat. Add the tomato, spring onion, chilli, garlic, cumin, and a little salt and pepper and cook them for about 5 minutes, or until the tomato begins to break down.
Stir in half of the cilantro, remove from the heat, and keep warm.
Rinse out and dry the pan and put it back on a low-medium heat. Add the remaining tablespoon of oil and once nice and hot, crack in the eggs, spaced apart. Cook them gently for about 3-4 minutes until the whites are cooked but the yolks still a little runny. Remove the pan from the heat.
Remove the tortillas from the oven and place one on each serving plate. Divide the salsa mix between them, spreading it out with the back of the spoon. Slide two eggs on top of each one, sprinkle the remaining coriander and serve.
Blackberry and Blueberry–Ginger Yogurt Pots

Ingredients:
300 grams blueberries (about 2 cups)
300 grams blackberries (about 2 cups)
2 teaspoons ground ginger
1 (1-cm piece) fresh ginger, peeled and very finely chopped
1 teaspoon sunflower oil or a little spray oil
100 grams oats (about 1 1/4 cups)
500 grams natural yogurt (about 2 cups)

Instructions:
Put the berries in a wide, medium pan with the ground and fresh ginger and 2 teaspoons of water and place over a low heat. Cook for about 10 minutes, stirring occasionally, until the berries are soft and mushy. Remove from the heat and leave to cool completely before serving.
Meanwhile, using a paper towel, rub a medium non-stick frying pan with the oil or spritz with a little spray oil and set it over a medium heat. Add the oats and cook for 4-5 minutes, tossing frequently, until just catching color. Remove from the heat and leave to cool completely before serving.
Divide the yogurt, berries, and oats among four bowls and serve.
Melon, Basil, and Feta Salad With Balsamic–Red Wine Reduction

Ingredients:
3 tablespoons shelled pistachios
3 tablespoons almonds
Finely grated zest and juice of 4 limes
1 scant cup olive oil (200 ml/7 fl oz)
1/2 cup cherry tomatoes, halved
1/4 canteloupe (250 grams), cut into 1/2-inch cubes
1/4 watermelon (250 grams), cut into 1/2-inch cubes
7 oz (200 grams) prosciutto or smoked fish (optional), torn into bite-size pieces
1 1/3 cups crumbled marinated feta cheese (200 grams/7 oz)
1 large handful basil, leaves picked
4 cups balsamic vinegar
1/2 cup Marsala
1/2 cup red wine

Instructions:
To make the balsamic reduction, put the balsamic, Marsala and red wine in a heavy-based saucepan over medium-low heat. Cook until reduced by two-thirds and thickened to the consistency of honey (this will take 2 to 3 hours). Remove from the heat and set aside.
Put the pistachios and almonds in a small frying pan over medium heat. Cook for 5 minutes, stirring continuously, until lightly brown. Transfer the nuts to a large bowl and allow to cool.
Put the lime zest and juice in a small bowl and add the olive oil. Whisk well using a fork or whisk.
Put the tomatoes, cantaloupe, and watermelon in a large bowl. Pour over the lime vinaigrette and toss lightly.
Arrange the prosciutto or smoked fish (if using) over the top, crumble over the feta, and drizzle with the balsamic reduction. Season with sea salt and freshly ground black pepper and garnish with the toasted nuts and basil leaves.
Strip Steak with Lemony Yogurt and Radishes

Ingredients:
2 (1-inch-thick) boneless New York strip steaks (about 10 ounces each)
2 tablespoons olive oil, plus more for drizzling
Kosher salt
3 tablespoons unsalted butter
4 sprigs thyme
2 garlic cloves, crushed
6 cardamom pods, lightly crushed
1 1/2 teaspoons finely grated lemon zest
1 teaspoon plus 1 tablespoon fresh lemon juice
1 1/2 cups plain whole-milk Greek yogurt
8 ounces radishes (such as red radishes and/or daikon), some cut into wedges and some sliced
1 cup (packed) parsley leaves with tender stems
Crushed red pepper flakes and flaky sea salt (for serving)

Instructions:
Let steak sit at room temperature 20 minutes before cooking (this will help it cook more evenly).
Heat a dry large skillet over medium-high. Rub steaks with 2 Tbsp. oil; season generously with kosher salt. Cook, turning several times, until lightly charred, 6–8 minutes. Pour off excess oil from skillet. Add butter, thyme, garlic, and cardamom, and cook steaks, tilting skillet and basting with foaming butter, until medium-rare, about 3 minutes. Transfer steaks to a cutting board and let rest 10 minutes before slicing. Reserve pan drippings.
Meanwhile, mix lemon zest and 1 tsp. lemon juice into yogurt in a small bowl; season generously with kosher salt.
Just before serving, toss radishes, parsley, and remaining 1 Tbsp. lemon juice in a medium bowl. Season with kosher salt, drizzle with oil, and toss again to coat.
Swipe plates with seasoned yogurt and top with steak and radishes. Drizzle with pan drippings and sprinkle with red pepper flakes and sea salt.
Vanilla-Buttermilk Sheet Cake with Raspberries and Orange Cream-Cheese Frosting

Ingredients:
2 cups cake flour, plus more for pan
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 3/4 cups granulated sugar, divided
4 large eggs, separated
1 teaspoon vanilla extract
1 cup buttermilk
1/4 cup granulated sugar
1 vanilla bean, split lengthwise
1 (8-ounce) package cream cheese, chilled
5 tablespoons unsalted butter, room temperature
1/2 teaspoon finely grated orange zest
1 1/2 teaspoons fresh orange juice
1/2 teaspoon vanilla extract
6 Tbsp. powdered sugar, sifted
4 ounces raspberries
Edible flowers (for garnish; optional)

Instructions:
Place a rack in middle of oven; preheat to 350°F. Flour a 13x9" pan, tapping out excess. Whisk baking powder, baking soda, salt, and remaining 2 cups flour in a medium bowl; set aside.
Using an electric mixer on medium-high speed, beat butter and 1 1/2 cups granulated sugar in a large bowl, scraping down sides of bowl as needed, until light and creamy, about 5 minutes. Add egg yolks in 2 additions, scraping down bowl after each. Beat in vanilla.
Reduce mixer speed to low, then add dry ingredients in 2 additions alternately with buttermilk in 2 additions, scraping down sides of bowl as needed.
Using electric mixer on medium speed, beat egg whites in another large bowl until soft peaks form, 2–3 minutes. Slowly add remaining 1/4 cup granulated sugar and continue to beat until stiff, glossy peaks form, about 3 minutes more. Fold half of the egg whites into flour mixture, then gently fold in remaining egg whites.
Scrape batter into prepared pan; smooth surface. Bake, rotating pan halfway through and covering with foil during the last 15 minutes of baking, until golden brown, firm to the touch, and a tester inserted into the center comes out clean, 35–40 minutes. Transfer pan to a wire rack and let cake cool.
Combine granulated sugar and 1/4 cup water in a medium saucepan. Scrape in vanilla seeds, add pod, and stir to combine. Bring to a boil, cover, and steep at least 15 minutes. Set aside to cool. Discard pod before using.
Using electric mixer on medium-high speed, beat cream cheese and butter in a large bowl until smooth, about 1 minute. Beat in orange zest, orange juice, and vanilla. Reduce mixer speed to low and beat in powdered sugar, scraping down bowl as needed, until light and fluffy, 2–3 minutes.
Using a pastry brush, brush top of cooled cake with 2 Tbsp. vanilla syrup; reserve remaining syrup for another use. Spread frosting over top of cake, swirling decoratively. Top with raspberries and edible flowers, if using.
Cake can be made 3 days ahead; wrap tightly in plastic and chill, or freeze up to 2 weeks. Syrup can be made 5 days ahead; store in an airtight container and chill. Frosting can be made 3 days ahead; cover with plastic wrap, pressing directly on surface, and chill. Bring to room temperature before using.
Spring Minestrone Verde with Pistachio Pesto

Ingredients:
1/4 cup olive oil
2 medium onions, finely chopped
3 medium leeks, white and pale-green parts only, finely chopped
3 celery stalks, finely chopped
Kosher salt
2 tablespoons raw pistachios
1 garlic clove, chopped
1 cup (packed) basil leaves
1 cup (packed) parsley leaves with tender stems
2/3 cup olive oil, divided
1/2 cup finely grated Parmesan
1/2 teaspoon finely grated lemon zest
Kosher salt, freshly ground pepper
1 tablespoon olive oil
4 sprigs thyme
1 bay leaf
4 cups low-sodium chicken stock or water
6 ounces sugar snap peas, trimmed, sliced in half crosswise
1/2 bunch small Tuscan kale, ribs and stems removed, leaves torn
1 (14.5-ounce) can cannellini (white kidney) beans, rinsed
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
Kosher salt, freshly ground pepper
Thinly shaved Parmesan and crushed red pepper flakes (for serving)
4 3/4-inch-thick slices country-style bread
toasted

Instructions:
Heat oil in a large skillet over medium-high. Cook onions, leeks, and celery, stirring often, until soft but not browned, 6–8 minutes. Season with salt.
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 6–8 minutes. Let cool; crush using a small saucepan (you want a mix of sizes).
Pulse garlic, basil, parsley, and 1/3 cup oil in a food processor until a coarse purée forms. Transfer to a medium bowl and mix with Parmesan, lemon zest, crushed nuts, and remaining 1/3 cup oil; season with salt and pepper.
Heat oil in a medium pot over medium-high. Cook thyme, bay leaf, and 1/2 cup soffritto, stirring often, until fragrant, about 2 minutes. (Reserve remaining soffritto for another use.) Add stock and bring to a boil. Reduce heat to a simmer and add sugar snap peas; cook until crisp-tender, about 4 minutes. Add kale, beans, and peas and cook until kale is wilted and peas are tender, about 3 minutes. Taste and adjust seasoning with salt and black pepper.
Serve soup, topped with some Parmesan and red pepper flakes, with toast and pesto.
Soffritto can be made 3 days ahead. Let cool; cover and chill, or freeze up to 1 month.
Vietnamese-Style Pork Chops with Fresh Herb Salad

Ingredients:
1 large shallot, chopped
3 garlic cloves, chopped
1/3 cup (packed) light brown sugar
1/4 cup fish sauce
2 tablespoons dark or regular soy sauce
2 tablespoons vegetable oil
2 teaspoons freshly ground black pepper
4 (1/4–1/2-inch-thick) bone-in pork rib chops
Kosher salt
3 firm red plums, cut into 1/2-inch wedges
2 scallions, dark- and pale-green parts only, thinly sliced
1 Fresno chile, thinly sliced
2 cups torn mixed herb leaves (such as Thai or sweet basil, cilantro, and/or mint)
1/2 cup bean sprouts
2 tablespoons unseasoned rice vinegar
Lime wedges (for serving)

Instructions:
Blend shallot, garlic, brown sugar, fish sauce, soy sauce, oil, and pepper in a blender. Transfer marinade to a large resealable plastic bag. Add pork chop and turn to coat. Seal bag, pressing out air; chill at least 1 hour and up to 12 hours.
Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Remove pork chops from marinade, letting excess drip back into bag; season both sides with salt. Grill pork chops, turning once, until lightly charred, about 2 minutes per side.
Meanwhile, toss plums, scallions, chile, herbs, bean sprouts, and vinegar in a large bowl. Season with salt; toss again.
Serve pork with salad and lime wedges.
Coconut-Marinated Short Rib Kebabs with Peanut-Chile Oil

Ingredients:
1 lemongrass stalk
1 large shallot, chopped
2 garlic cloves, chopped
1 (1-inch) piece ginger, peeled, chopped
1/2 cup vegetable oil
1/2 teaspoon kosher salt
4 guajillo or New Mexico chiles or 2 ancho chiles, seeds removed, flesh torn
1 teaspoon crushed red pepper flakes
1/4 cup crushed salted, roasted peanuts
2 teaspoons fish sauce
1 1/4 pounds boneless beef short ribs
1 lemongrass stalk
2 garlic cloves, finely grated
1 (2-inch) piece ginger, peeled, finely grated
3/4 cup unsweetened coconut milk
2 tablespoons fish sauce
2 tablespoons light brown sugar
1 tablespoon fresh lime juice
1 teaspoon ground turmeric
Vegetable oil (for grill)
Kosher salt
8 (8–12-inch-long) metal skewers

Instructions:
Remove tough outer layers from lemongrass. Trim off top third of stalk; discard. Bruise remaining stalk by whacking a few times against a cutting board. Transfer lemongrass to a small saucepan and add shallot, garlic, ginger, oil, and salt and bring to a gentle simmer over medium heat. Cook, reducing heat as needed to keep at a low boil, until shallot is soft and just beginning to turn golden around edges, 15–20 minutes. Remove from heat and add chiles and red pepper flakes, pushing down with a spoon and stirring occasionally until chiles soften slightly. Purée in a blender until chiles are broken down to small flecks (be careful not to overprocess). Transfer to a small bowl; stir in peanuts and fish sauce.
To make them easier to slice, freeze ribs just until very firm around edges, 20–30 minutes.
Meanwhile, remove tough outer layers from lemongrass. Finely grate bottom third of stalk; discard remainder or freeze for another use. Combine lemongrass, garlic, ginger, coconut milk, fish sauce, brown sugar, lime juice, and turmeric in a large resealable plastic bag. Slice short ribs lengthwise against the grain into 1/4"-thick strips and add to bag. Seal bag, pressing out air, and chill at least 2 hours and up to 2 days.
Prepare a grill for medium-high heat; oil grates. Remove beef from marinade, letting excess drip off. Thread onto 6–8 skewers, folding back and forth in accordion style; season lightly with salt. Grill, turning once, until browned and just cooked through, about 5 minutes. Serve beef with peanut-chile oil.
Peanut-chile oil can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
Toasted-Flour Sablés

Ingredients:
2 cups all-purpose flour
3 hard-boiled egg yolks, pressed through a fine-mesh sieve
1 teaspoon kosher salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 cup sugar

Instructions:
Place a rack in middle of oven and preheat to 450°F. Sprinkle flour evenly over a rimmed baking sheet and toast, stirring often once top layer of flour browns, until all flour is golden, 10–15 minutes (flour will burn quickly, so check often). Let cool, then sift into a medium bowl and whisk in egg yolks and salt.
Using an electric mixer on medium speed, beat butter and sugar in a medium bowl, until pale and fluffy, about 5 minutes. Reduce speed to low and add flour mixture plus 2 Tbsp. water; mix just until combined (mixture will look crumbly but will hold together when pinched). Transfer dough to a sheet of parchment paper and form into a 12" log. Tightly roll up in parchment, then wrap tightly in plastic. Chill until firm, at least 4 hours.
Preheat oven to 400°F. Slice a little dough from both ends of log to square off; unwrap and slice dough 1/4" thick. Place on rounds on parchment-lined baking sheets, spacing about 1" apart. Bake cookies, rotating baking sheets halfway through, until edges are golden but centers are still pale, 10–12 minutes. Let cookies cool on baking sheets 5 minutes, then transfer to wire racks and let cool completely.
Dough can be made 1 day ahead. Keep chilled, or freeze up to 1 month.
Simple Ponzu Sauce

Ingredients:
1 teaspoon sugar
1 tablespoon fresh lime juice
1 tablespoon mirin (sweet Japanese rice wine)
1 tablespoon soy sauce
1 tablespoon unseasoned rice vinegar

Instructions:
Stir sugar and 1 Tbsp. warm water in a small bowl to dissolve sugar. Stir in lime juice, mirin, soy sauce, and vinegar.
Charred Spring Onion and Sesame-Chile Butter

Ingredients:
6 spring onions
1 tablespoon vegetable oil
Kosher salt, freshly ground pepper
2 tablespoons shichimi togarashi or 1 tablespoon crushed red pepper flakes
1 teaspoon crushed red pepper flakes
1 cup (2 sticks) unsalted butter
room temperature

Instructions:
Prepare a grill for medium-high heat. Toss onions with oil on a rimmed baking sheet; season with salt and black pepper. Grill until lightly charred and wilted, about 3 minutes (extra-large bulbs will take a little longer). Let cool; finely chop.
Mix onions, shichimi togarashi, and red pepper flakes into butter in a small bowl; season with salt and black pepper.
Butter can be made 1 week ahead. Cover and chill. Bring to room temperature before using.
Honeydew, Cucumber, and Mint Soda

Ingredients:
1 (2 1/2-pound) honeydew, cut into 1-inch pieces (about 6 cups)
2 medium Persian cucumbers or 1 English hothouse cucumber, peeled, coarsely chopped
1/3 cup (packed) mint leaves, plus more for serving
Pinch of kosher salt
3 tablespoons fresh lime juice
Club soda (for serving)

Instructions:
Purée honeydew, cucumbers, mint, and salt in a blender until smooth. Strain through a fine-mesh sieve into a large bowl (do not press on solids, which would make mixture cloudy). Stir in lime juice and chill 1 hour.
Divide honeydew purée among ice-filled glasses. Top off with club soda and garnish with mint sprigs.
Honeydew purée can be made 1 day ahead. Cover and chill.
Green Olive Tapenade

Ingredients:
10 oil-packed anchovy fillets, finely chopped, 1 cup Castelvetrano olives, pitted, crushed, 1 cup Cerignola olives, pitted, crushed, 1 cup coarsely chopped parsley, 1 cup olive oil, 1/4 cup coarsely chopped, drained capers, 2 tablespoons finely grated lemon zest, 1/4 cup fresh lemon juice, Kosher salt, freshly ground pepper

Instructions:
Mix anchovies, both olives, parsley, oil, capers, lemon zest, and lemon juice in a large jar or medium bowl; season with salt and pepper.
Tapenade can be made 1 week ahead. Cover and chill.
Spice-Rubbed Sustainable Fish Sliders

Ingredients:
1/3 head red cabbage, coarsely grated
1/3 fennel bulb, coarsely grated
1 green apple, coarsely grated
1/3 red onion, finely sliced
1 large handful mint leaves
1 tablespoon pepitas (pumpkin seeds)
7 fl oz (200 ml) apple cider vinegar
2 1/2 tablespoons (50 ml) olive oil
1 teaspoon coriander seeds
2 cardamom pods
1 teaspoon black peppercorns
1 teaspoon smoked paprika
2 teaspoons sea salt
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ground chile
1 white fish fillet
Vegetable oil, for shallow frying
4 fresh slider rolls
About 2 1/2 cups (600 ml) yogurt tartar sauce
1 tomato
sliced

Instructions:
To make the slaw, put the cabbage, fennel, apple, onion, mint and pepitas in a large bowl. Put the vinegar and oil in a jar and shake together. Pour over the slaw and toss lightly. Set aside.
To make the spice rub, toast the coriander seeds and cardamom pods in a frying pan over medium-high heat. Using a mortar and pestle, pound and grind together the coriander, cardamom, peppercorns, paprika, salt, garlic powder, oregano, and chile.
Season the fish with the spice rub. Heat a little oil in a non-stick frying pan over medium heat. Pan-fry the fish for 5 minutes, flip and cook the other side for 5 minutes, or until cooked through.
I believe slider-building is a very personal thing, so gather together your rolls, fish, tartar sauce, slaw, and tomato, and put together the slider of your dreams!
Skordalia (Garlic Dip)

Ingredients:
1/2 small potato, peeled
Salt and pepper
2 cloves garlic, or to taste
1 teaspoon sea salt
2 slices bread, crusts removed and slices soaked in water
1/2 cup (60 grams) almonds, toasted
Juice of 1 lemon
1 cup (250 milliliters) extra-virgin olive oil

Instructions:
Boil the potato in a small pot of salted water.
Add the 2 cloves of garlic and sea salt to a blender or food processor, and pulse until it becomes a thick paste. Add more garlic if desired. Squeeze the water from the bread, and drain the potato, reserving some of the cooking water. Add the bread and potato to the garlic paste along with the almonds and half the lemon juice. Process until the mixture is well combined, but still slightly coarse in texture.
While the processor is running, start to slowly pour the olive oil into the mixture. If it is too thick, add a spoonful of the reserved potato water and continue to add the oil. Once the mixture becomes lighter in color and thinner in texture, stop and taste your creation. Season with salt and pepper to taste, and add a little of the remaining lemon juice. Taste again, and if you are lucky enough to have gotten it just right, put into a bowl or jar and reserve in the fridge for up to 1 week.
If the skordalia seems unbalanced, use your taste buds to steer you in the right direction. If you want it more pungent, add more garlic. If the garlic flavor is overpowering, add a few drops of lemon juice. Season with more salt. Blend. Taste again. Repeat as many times as needed to get it where you want it. Skordalia needs to taste good to you, not to me.