Minnesota Democratic leaders are meeting over Zoom on Thursday evening to discuss the chaos that broke out during a weekend convention to endorse a candidate for a Minneapolis City Council race

If you caught the recent series of Gordon Ramsay’s Future Food Stars on BBC1, you will no doubt be familiar with Florence – usually Flo – Rebattet. After searching in vain for cookery classes for her young son that would offer healthy options and make him as passionate about food as she was at his age, Rebattet decided to found her own cooking school for children and teenagers. She was inspired by the time she spent with her Italian grandma during the school holidays. “I used to spend weeks at her home and cooking was our daily activity,” she says. “I still love to remember how long our spaghetti was and she always let me lick the spoons!” For Rebattet, it’s fundamental to see the new generations cooking from scratch with seasonal ingredients. “To add flavour to our meals, we used to go to the garden and pick the necessary aromatic herbs. We also had plenty of strawberries that we would pick in the morning before it became too hot.” She decided to leave her nine-to-five job in HR and train as a chef in order to open her business, drawing on her experiences cooking with her son, who around 13 months old at the time. “Because of the memories I have of creating and enjoying food with my family, my dream is to recreate some of that with my son and all the kids who come along my cooking school, En Cuisine.” Here, she shares some recipes that are suitbale for children (with adult supervision if necessary) and are some of the many recipes she teaches at the school. Gateau de Savoie “I spent most of childhood in Biarritz, on the beach, with this cake stuffed in my mouth! I absolutely loved it and couldn’t get enough.” Prep time: 60 minutes | Resting time: 10 minutes | Cooking time: 15-20 minutes Ingredients: 75g sugar 3 eggs 50g flour 20g cornflour 2 drops vanilla extract 60g sugar Utensils: 2 large bowls Wooden spoon Cake mould Weighing scale A whisk Method: 1. In two large bowls, separate the egg whites and yolks. 2. Whisk the egg yolk until you reach a smooth texture. Then, add the sugar and keep whisking. 3. Whisk the egg whites until you get a stiff peak. Don’t forget to add a pinch of salt. 4. Add the egg whites to the egg yolk by folding the white into the yolks. Do not mix and always fold in the same way. 5. Add the vanilla, and the plain and corn flours into the mixture. Fold the flours into the egg mix. 6. Pour the mix in a mould and cook it for 30-40 minutes in a preheated oven at 170C. Gratin dauphinois “This is a typical dish from Savoie in France and is regularly eaten over the winter. The recipe below is from my mother-in-law who lives in Grenoble.” Prep time: 40 minutes | Cooking time: 1 hour Serves: 4 Ingredients: 1kg of potatoes 1 litre of double cream 5 garlic cloves Salt and black pepper 1 tsp grated nutmeg Utensils: Chopping board Big knife Peeler Grater Method: 1. Wash the potatoes and peel them. Keep the skin in a separate bowl. (These can be fried later to avoid wasting them.) 2. With your knife slice your potatoes (1cm thickness), using the bridge technique. 3. Peel your garlic cloves. Chop them into small pieces and then crush them using the blade of your knife. 4. Put some crushed garlic in the bottom of your pot and rub it all around. 5. Pour some double cream into the pot, sprinkle in some salt, black pepper and grated nutmeg. 6. Lay the potatoes on the cream until covered then pour more cream and seasoning. Repeat until you don’t have any more sliced potatoes. 7. Put in the oven at 190C for 1 hour. Little chef tips: The quality of the potatoes is very important. Don’t use jacket potatoes as the texture won’t be good when cooked. Instead use potatoes for frying. Belle de Fontenay and Desiree are the best varieties for the Gratin Dauphinois. Lemon and chia seed muffin cakes “One of my first sweet recipes when I started teaching children to cook at En Cuisine. This recipe can also be found in my cookbook Cook with Flo.” Prep time: 20 minutes | Cooking time: 20 minutes Makes: 6 muffins 100g of plain flour 80g of coconut sugar 80g of unsalted butter ½ lemon + zest 1 tablespoon of chia seeds ½ tablespoon of baking powder 2 eggs Utensils: Wooden spoon Weighing scale 2 large bowls Method: 1. Melt the butter and let it cool down on the side. 2. In a separate bowl, combine the eggs and the sugar until the mix is slightly white with bubbles on the top. Then, pour the flour into the mixture and stir. 3. Squeeze the lemon and add the zest. Pour the melted butter in the mix. 4. Add the chia seeds and the baking powder. Stir until you combine all the ingredients together. 5. Pour the mixture into the muffin tray and put it in the oven at 220C for 15 minutes. Little chef tips: You can swap the chia seeds with poppy seeds for a different flavour. Madeleines “This recipe for mouthwatering madeleines is from my recipe book Cook with Flo.” Prep time: 20 minutes | Cooking time: 15 minutes Makes: 20 madeleines Ingredients: 120g of plain flour 120g of granulated white sugar 120g unsalted butter 3 medium eggs Zest of one unwaxed lemon 1 lemon 1 teaspoon of baking powder Utensils: Madeleine tray 2 bowls Wooden spoon Grater Scale Method: 1. In a large bowl, mix the flour, the sugar and the baking powder. 2. Crack the eggs and separate the yolks from the whites. The yolk goes with the dry ingredients and the whites in a separate bowl. 3. Whisk the white with a fork until you get bubbles on the top. Add them to the flour and yolks mix and combine. 4. Melt the butter and wait until it cools down before pouring it on the mix. 5. Add the lemon juice and the zest. Stir well. 6. Pour into madeleine moulds and put them in the oven at 240C for 6 minutes and then 180C for 8 minutes. Your madeleines are ready when you see a little mountain on the top and a nice golden colour Little chef tips: Swap the lemon for ½ an orange or rose water. Roasted vegetable tray “I really like mine with rose water and dry pieces of rose in the dough! A classic dish which will bring crunchiness and colour to any meal and is particularly delicious served with the gratin dauphinois.” Prep time: 10 minutes | Cooking time: 1 hour Serves: 4 1 butternut squash 6 carrots 2 onions 250g Brussels sprouts 4 potatoes 2 heads of garlic Fresh thyme and rosemary Utensils: Chopping board Big knife Peeler Method: 1. Wash your vegetables and preheat your oven at 150C. 2. Boil some salted water and cook the Brussels sprouts for 15 minutes. 3. Peel your butternut squash and chop it into big chunks. Do the same for the carrots, onions and potatoes. All the vegetables need to be the same size to cook evenly. 4. In a tray, drizzle some olive oil and add all the vegetables. Toss with some salt, black pepper, rosemary and thyme. 5. Put the tray in the oven for 40 minutes. Check if the vegetables are cooked before getting them out of the oven. Little chef tips: You can play with the flavours by adding some spices. Smoked paprika and turmeric deserve a go for this recipe. Read More Is there such a thing as British pizza? The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them London’s new dessert was made by space engineers – and cost £50k How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

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An OnlyFans model has opened up about the abuse she received after posting about her new car online. Australian star Laura Lux shared a screenshot of an unhinged response she got when she posted about her car in a Subreddit about Audis. She explained: “Posted about my car in the Audi subreddit and men are being extremely Normal and Chill about it lmao.” In the long written response comprising six separate paragraphs, the person said that they “despise” Lux and called her “disgusting”. The since-deleted comment read: “Your looks will fade, and you will be left alone when your boyfriend finds skmeone [sic] younger/with better morals than you once of [sic] cash dries out.” It continued: “You should be driving a (Renault) Clio. That’s what you deserve. I despise all that you are. Disgusting. I truly hope your life gets back on track.” Sign up to our free Indy100 weekly newsletter In another tweet, Lux wrote: “It’s so funny dude like you can’t even be offended by this because it’s so completely unhinged.” Another user asked: “How many podcasts does it take to get this angry at a woman posting pictures of their car?” Someone else agreed: “This is wild!!!!! Imagine having so much hatred and misery inside yourself? I just do not understand behaviour like this? Seek help u f***ing fruit loop, sir!” “Dude was def sweaty/trembling/veins popping/blood pressure rising/self-loathing when he typed out this f***ing novel,” another suggested. Have your say in our news democracy. Click the upvote icon at the top of the page to help raise this article through the indy100 rankings.

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Organisers of the Dutch Grand Prix are clamping down on the use of flares ahead of this weekend’s race at Zandvoort. Last year’s event, which saw Max Verstappen win his home race for the second time, was impacted by an orange flare thrown onto the racetrack during qualifying. A fan was ejected after throwing the flare onto the circuit, causing a red flag and a delay of the session. While their use have been popular at Zandvoort since its return to the F1 calendar in 2021, organisers have now made it known in no uncertain terms that flares are not allowed this year. “Because of the popularity of the sport and Max, fans brought in these flares in Austria a few years ago,” Dutch Grand Prix director Imre Van Leeuwen told Motorsport.com. “The image looked great on TV and they shot footage with the flares. So a normal fan, not a hooligan but a normal fan, thinks he is a good fan if he brings a flare. “And now you see that there are so many that it’s dangerous and it’s not good for your health. We have to inform people now that you’re not a good fan if you have a flare, you’re a good fan if you don’t have a flare. “And if you see a flare you say ‘Come on guy, that is dangerous for my health.’ It’s also dangerous for the drivers because I think two years ago during the formation lap in Austria, the drivers had poor visions. And that was something a normal fan didn’t know.” Van Leeuwen also announced a specific “information point” at the circuit to report fan abuse, following incidents last year in Austria. “I would be really disappointed in our fans if, as a Ferrari or Lewis Hamilton fan, you wouldn’t feel safe,” he added. “It’s good to celebrate and have a party but it’s not good to intimidate people or behave in a disrespectful way. Of course, we will punish people. We now have an information point so if something happens to you, you can tell your story there.” F1 returns this weekend at Zandvoort with Verstappen cruising to third-straight world championship. The Dutchman has a 125-point lead in the standings with 10 races to go. Read More Felipe Massa starts legal action over 2008 F1 title loss to Lewis Hamilton Fernando Alonso reveals title regret from 20-year F1 career Ferrari boss labels Red Bull’s cost cap penalty a ‘big joke’ F1 2023 race schedule: When is the Dutch Grand Prix? Fernando Alonso reveals title regret from 20-year F1 career Why have Massa’s lawyers started legal action over 2008 ‘crashgate’ with Hamilton?

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