List of All Articles with Tag 'drink'

Yakub Zakriev is a deputy prime minister and the agriculture minister of the Russian republic of Chechnya.

Grab your baskets and your blankets because it’s National Picnic Month (AKA it’s summer guys, just get out there). Nothing says dining al fresco in Britain than a sausage roll, but the recipe for honey and mustard sausage rolls below is so incredibly good you’ll want to make them all the time. The same goes for sandwiches, as long as they’re not soggy. Sometimes you dream about sandwiches, hoping they’ll be as delicious as you dreamed. Well, the mortadella, pesto, burrata focaccia sandwich with garlic confit aioli one below is. It has crisp pesto focaccia, pesto, burrata, mortadella, rocket and a homemade garlic confit aioli. Don’t forget dessert! These elderflower and raspberry jellies are so easy to make, transport and, most importantly, devour. Honey and mustard sausage rolls These honey and mustard sausage rolls are so incredibly good you’ll want to make them all the time. We’re using Asda’s Extra Special Orange Blossom Honey sourced from bees that feed on orange blossom in Spain and Mexico giving it a sweet citrus scent. Stirred into the filling and mixed with some fresh thyme to drizzle over the hot pastry when they come out of the oven. Just heaven! Serves: 6-8 Prep time: 35 minutes | Cook time: 25-30 minutes Ingredients: For the filling: 1 pack of Asda’s Extra Special Cumberland Sausages 1 heaped tbsp grainy mustard 1 tbsp Asda Honey Blossom Honey 2 tbsp chopped parsley Salt and pepper 1 sheet ready rolled puff pastry 1 egg, beaten Sprinkle of sesame seeds For the drizzle: 5 sprigs of thyme, leaves only 1 tbsp honey For the dip: 3 tbsp mayonnaise 1 tbsp grainy mustard Method: Preheat the oven to 200C. Line a baking tray with parchment. Remove the sausages from their skins and place the sausage meat in a bowl. Add the mustard, honey, parsley and season well. Stir to combine. Place the pastry on a board and cut in half lengthways. Divide the pork mixture in two. Place one portion of the meat on the long edge of one piece of pastry and shape into a sausage roll shape, pinching the seam and rolling it over so the seam is underneath. Repeat with the other roll. Brush with some beaten egg. Slice into portions and scatter with sesame seeds. Place on a baking tray and bake for 25-30 mins until golden and cooked through. For the drizzle, heat the honey gently in a pan for a minute and add the chopped thyme. Drizzle over the hot sausage rolls just before serving and serve with the mustard mayo dip. Enjoy! Mortadella, pesto, burrata focaccia sandwich with garlic confit aioli Sometimes you dream about sandwiches, hoping they’ll be as delicious as you dreamed. Well, this one is. It has crisp pesto focaccia, pesto, burrata, mortadella, rocket and a homemade garlic confit aioli. Serves: 1 Prep time: 15 minutes Ingredients: For the garlic confit aioli: 10 garlic confit cloves 1 cup garlic confit olive oil 1 tbsp lemon juice 1 egg Pinch of flakey sea salt For the sandwich: 2 slices pesto focaccia 1 x burrata 4 tbsp green basil pesto 75g Italian mortadella 25g wild rocket Method: Make the garlic confit aioli: Place all ingredients into a glass container or jug that is just wide enough to fit a hand blender. Blend all ingredients together while slowly incorporating all of the oil. Continue until you have a thick consistency. Store in an airtight container or jar in the fridge for up to 3 days. Assemble the sandwich: Cut your focaccia into thirds lengthways. Slice 1 piece of the focaccia in half. Drizzle cut side with olive oil and toast in a pan until golden. Assemble your sandwich by beginning with a layer of the garlic aioli, a spoon of pesto, followed by slices of the mortadella, burrata, torn in two, and rocket, finished with a pinch of salt and pepper. Top with the other half of the focaccia and cut in half. Enjoy! Elderflower and raspberry jellies These elderflower and raspberry jellies were always on the menu when I catered for parties and people always chose them. They were so popular, and they’re so easy to make. Serves: 6 Prep time: 15 minutes | Cooling time: 4 hours overnight Ingredients: 8 sheets leaf gelatin 350ml elderflower cordial 1 punnet raspberries Cream or ice cream (to serve) Method: Soak the gelatin in cold water for a few minutes, then drain. Pour 100ml of boiling water over the gelatin and stir to fully dissolve. Allow to cool for a couple of minutes, then stir in the elderflower cordial and 250ml of cold water. (I always wet the inside of the jelly mould if I’m planning on turning the jellies out afterwards before I add the jelly mixture). Divide the raspberries into glasses or ramekins or a large glass bowl and pour over the liquid. Cover and put in the fridge to set for at least 4 hours-it works best if left overnight. (If you want the berries to be suspended in the jellies, pour a third of the mixture into the moulds and set in the fridge, then add the berries so they lie on top of the set layer and pour over the remaining mixture). To remove from the mould, if using, dip the bottom briefly into a bowl of hot water, cover with a slightly larger plate and with one confident movement, invert the mould so that the jelly lands neatly onto the plate. Serve the jelly with cream or ice cream. Read More The dish that defines me: Alex Outhwaite’s Vietnamese bun cha It’s easier to make baklava at home than you might think Get set for Wimbledon with top pastry chef’s strawberry recipes Pinch of Nom: Healthy eating doesn’t have to cost the earth ‘Deliciously indulgent’ one-pot chilli mac and cheese Can’t decide between a cookie or a brownie? Now you don’t have to

Defining Dishes is a new IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. I got my first job in Hanoi as an EFL (English as a Foreign Language) teacher and taught a kindergarten class at the weekends. The school had a mix of Vietnamese and other EFL teachers, so I was able to make a lot of really great friends who were very keen to educate all of us foreigners on the best local food. On my first day at the school, they took me to a bun cha stall nearby that was really, really popular and it was always full. They served it with strips of pork belly, which is uncommon. Quite often, you’d have to wait a little while to get a seat, but it was always worth it. Once, I saw a bride and groom dining there in their wedding outfits! My favourite thing about bun cha is the smell of smoky meat coming off the open-air grill. It would fill the air around you while you sat and waited for your food to arrive. That delicious smell is what I miss the most when I try to make it for myself in the UK but it’s really hard to recreate indoors. The way my Vietnamese friends taught me to eat it was to pour the nuoc cham – a sauce made from fish sauce, sugar, lime juice and water – all over the dish and mix it all up, but I know other people just dip the meat in it. I’m sure there’s no one correct or incorrect way to do it, but the sauce is so delicious, why wouldn’t you want to soak the whole thing in it? I spent one year in Hanoi and moved back to my parent’s house in York, where I grew up, in 2011. By this time, I’d done a few embarrassing TV adverts and little acting jobs in Hanoi, and I went on to do quite a lot of presenting work on little local channels and corporate videos. Then I came across a Sainsbury’s magazine, I think, that was running a competition by the British Herb Association, which I’d never heard of before. They were looking for people to cook a recipe using British-grown herbs. I decided to try making a bun cha at home by adapting a recipe by New Zealand-born US chef Bobby Chin. I’m sure I butchered it and Anglicised it (all those terrible things) because I’d never made it before. But I did use some fresh British herbs, coriander and mint that my parents grew in their garden, which was quite sweet. I filmed myself making it and submitted it for the competition, and in the end, I was invited to take part in the final. I’d really like to highlight that I am not a chef. I like my food and I enjoy cooking, but I’ve never pretended to be a chef. Anyway, I went to London and participated in the cook-off against two other ladies and was judged by Masterchef’s John Torode. Of course I’d seen him on TV quite a lot – he was fairly intimidating, to be honest. He was very friendly off-camera, but he plays a part when they’re rolling. I remember he came up to me and said: “Oh, you obviously much prefer cooking in your own home than in a professional kitchen.” I said: “Well, yes, I’m not a professional.” He was very complimentary about my dish, although he did highlight that there was a lack of smokiness in the meat, which was a very fair point. But I won the competition somehow and that’s how it linked me to getting my first proper TV presenting gig. I saw an advert for a TV channel in Mumbai that was searching for a presenter who could also cook, so I sent off my details and a video of me making bun cha in the competition. A couple of days later, they got in touch with me and seemed quite pleased by my enthusiasm. I was flown out to Delhi just two weeks later. It seemed too good to be true, but I started presenting on a show called Quest, which was initially only broadcast in Mumbai on Travelxp. It’s now an international channel that broadcasts in about 30 countries. The show had me visiting chefs and families around India and learning about “forgotten dishes” that people were rediscovering and cooking. It was an incredible opportunity and I feel very fortunate to be able to do what I do. Maybe I should be thanking Sainsbury’s magazine. But it’s bun cha and Hanoi that I have the most love for. When I make it now, I have this image in my mind of the place that I would go with my teacher friends and I’m doing my very best to emulate that flavour. I’m sure if I went back now and tried the authentic version again, I’d think: “God, I’m just butchering it.” But you know, I’m doing my best. Alex Outhwaite is a travel TV presenter. She has hosted several travel shows, including ‘The Wanderer’ on Prime Video. Read More It’s easier to make baklava at home than you might think Get set for Wimbledon with top pastry chef’s strawberry recipes Pinch of Nom: Healthy eating doesn’t have to cost the earth

Under a new order, the Danone and Carslberg units have been put in "temporary management" of the state.

Today’s Google Doodle celebrates one of India’s most famous street food snacks – the bite-sized pani puri. The dish is one of India’s most popular street foods and can incorporate many different flavours depending on the ingredients used and where in the country it is being made. The popular snack consists of a crispy, deep-fried shell that is cracked open on one side and stuffed with any combination of potatoes, chickpeas, spices or chillies dunked in flavoured water. The tiny snack is best eaten quickly in rounds, with customers dipping the shell into the water and popping it whole into their mouths before the next shell is offered. The sweet and savoury dish goes by different names in different parts of India. In capital Delhi, it is known as gol gappa, while in West Bengal, Bihar and Nepal, the snack is called phuchka. In southwestern Maharashtra, it is known by the staple pani puri, while in northern Haryana state, it is called paani patashi. In central Madhya Pradesh, the snack goes by fulki and in Uttar Pradesh, it’s called pani ke batashe or padake. In the northeastern state of Assam, locals call it the phuska, while Gujaratis call it pakodi. In parts of Odisha, Andhra Pradesh, Jharkhand and Chhattisgarh, locals call the snack Gup-chup. The process of making the humble pani puri is simple and the filling can be made according to the preference of the person eating it. The options usually consist of a potato stuffing, mashed chickpeas stuffing, boondi or tiny fried gram flour balls. A hot ragda stuffing can also be used, which is a curry or gravy preparation made from dried white peas, spices and seasonings. The server pokes a hole in the deep-drief hollow shell called the puri and fills the stuffing in it. The flavoured water, or pani in Hindi, used to dunk the filling is made either of tamarind, asafoetida, mint, garlic, lemon or jaljeera – a type of flavoured water made with chilli, cumin (jeera) and water (jal, which is another word for water) – and is served to customers one by one. One plate of pani puri usually consists of six to eight bites and costs between Rs 20-40 (£0.20-£0.40). The staple Indian snack is available in almost every north Indian restaurant locally and has only grown in popularity abroad. London’s high end Indian restaurants, like Dishoom, Roti Chai, Indian Accent and Gunpowder, also serve the dish. The snack is best enjoyed when the flavoured water is served cold. Today’s Google Doodle features a bespoke video game in which players “serve” customers’ orders for pani puri with different fillings. Google said 12 July marked the anniversary of a World Record set in 2015 for the most flavours of pani puri offered by one restaurant. It was claimed by eatery Indori Zayka in Indore, Madhya Pradesh. Read More How to shop at Borough Market in the summer ‘We call them Picky Bits’: Nigella Lawson responds to viral ‘Girl Dinner’ trend Get set for Wimbledon with these strawberry recipes Google Doodle celebrates pani puri, the much-loved Indian street snack Indian food influencer’s digestive mocktail recipe mocked online Ali Ahmed Aslam, chicken tikka masala ‘inventor’, dies at age 77

The U.S. Food and Drug Administration said on Wednesday it is reviewing concerns raised by Senate Majority Leader

Wimbledon is underway and that means the classic British summertime treat of strawberries and cream is ready to be dished out across the courts, with a staggering 1.92 million strawberries expected to be consumed during the tournament. When buying strawberries, we are attracted to the deeper coloured fruits as they are the ripest, but it’s worth being mindful of when you plan to eat them as fully ripe strawberries are best served the same day. Always check the bottom of the punnet to see if the strawberries are starting to bruise as this is a sign they are beginning to be past their best. When it comes to cooking, if you overcook strawberries, you can get a jam-like taste rather than a freshness, so it’s best to use recipes that don’t require a lot of heat and keep it simple for a more refined flavour. Simple touches like adding a dash of lemon will help the strawberries to pack a punch and elevate any recipe. I also like to add a crack of pink peppercorn to macerated strawberries in whatever I’m using them for, this helps enhance the floral notes of the strawberries, as when you eat them the pepper helps open up the nasal passage. Final-worthy dessert: strawberry shortcake Ingredients: For the shortcake: 115g cake flour 5g baking powder 5g salt 3 eggs, separated 1 pinch cream of tartar 175g sugar 15g unsalted butter, softened 5g vanilla extract 125ml milk For the topping: 500g strawberries 1 lemon 75g caster sugar 1 pinch of ground pink peppercorns Method: For the shortcake: Sift and combine all the dry ingredients, then rub the butter into the flour mix. Whisk the egg whites and sugar together until they form medium peaks. Combine the egg yolks and milk with the dry ingredients. Separate into equal-sized balls and bake at 180ºC until golden. For the topping: Quarter or roughly dice the strawberries, cover with the sugar, pepper and lemon zest and leave to sit for 15-20 minutes in the fridge. To serve: Place a few of the shortcakes at the bottom of a bowl or on a large plate. Top with a dollop or two of whipped cream or thick yoghurt, cover with the fresh strawberries and drizzle with the strawberry syrup. Finish by crumbling a shortcake or two over the top. For extra flair: Baste the halves of two peaches and sear in a pan with beurre noisette and a sprig of thyme on a medium heat. Serve on the side of the strawberry shortcake. Quickly served treat: brioche with passion fruit and strawberries Ingredients: For the fruit mix: 500g strawberries 8 fresh passion fruits 60g caster sugar 1 pinch salt For the topping: 200g mascarpone 3 tbsp honey Zest of 1 lemon Brioche to serve Method: Scoop the passion fruit seeds into a small pan and bring to a gentle simmer on a low heat. Add the sugar and the salt and simmer for about 5-6 minutes, until the seeds are shiny. Remove from the stove and allow to cool for five minutes, then pour over your halved strawberries. Place them in the fridge to marinate. To serve: Slice the brioche with a generous thickness, and toast in a pan over a medium heat with a knob of butter, until golden. Flip and repeat. Mix the mascarpone, honey, and lemon zest, spread over the brioche and add a generous amount of the strawberry fruit mix. For extra flair: Roast a handful of pistachios and crush them slightly. The green of the nut against the rich red of the strawberries will add a punch of colour. Read More The Norwegian sparkling wine aged at the bottom of the sea I was an air fryer sceptic – now I can’t stop using it Ditch Deliveroo – make these healthy, 30-minute pizzas instead Three quick and easy vegan fakeaway recipes The dish that defines me: Eddie Huang’s Taiwanese beef noodle soup How to cook kohlrabi

For being less than two years old, Prime energy and sport drinks are already enduring a major growth spurt.

By Laura Sanicola U.S. Senate Majority Leader Chuck Schumer on Sunday called on regulators to investigate a popular

Senate Majority Leader Chuck Schumer has called on the US Food and Drug Administration to investigate the high caffeine content of PRIME Energy drinks, which he claims are being targeted to children as "one of the summer's hottest beverages for kids."

These protein-packed, flourless pancakes can be made without the collagen, but the extra hit of amino acids in the morning is ideal for muscle-building and hunger control,” says functional nutritionist Pauline Cox. “When bananas are green, they have less sugar content… you decide how green you want to go. Delicious hot or cold!” Green banana pancakes Makes: 12 Ingredients: 1 greenish banana 2 eggs 1 tbsp collagen peptides (optional) ½ tsp ground cinnamon Coconut oil or ghee, for frying Natural yoghurt, fresh berries, chopped nuts and seeds, to serve Method: 1. Add the banana to a blender with the eggs, collagen (if using) and cinnamon, then combine to create a smooth batter. 2. Heat a small amount of coconut oil or ghee in a frying pan, and when the pan is hot, add 3-4 spoons of batter to create 3-4 mini pancakes. Cook for 2-4 minutes until golden in colour before flipping over to cook on the other side. 3. Serve with natural yoghurt, fresh berries, chopped nuts and seeds for extra goodness. ‘Hungry Woman’ by Pauline Cox (Ebury Press, £27). Read More Ditch Deliveroo – make these healthy, 30-minute pizzas instead Three quick and easy vegan fakeaway recipes The dish that defines me: Eddie Huang’s Taiwanese beef noodle soup Nutritionist explains how women can eat to help balance hormones The only three recipes you need to seize the summer How to shop at Borough Market in the summer

Some healthy eating principles apply to just about everyone – drinking enough water and consuming plenty of fresh fruit and veg, for example. But when it comes to hormones, a lot of diet advice neglects to mention the vast difference between women’s and men’s health. “Women are very under-represented in research, mainly because we have a menstrual cycle,” says functional nutritionist and author Pauline Cox. “My passion and mission is to empower women with the information and knowledge that can radically change their immediate health and their long-term health.” Cox, 43, who started her career as a physiotherapist before becoming a nutritionist, now mainly works with groups of women online and has just released her second book, Hungry Woman: Eating for Good Health, Happiness and Hormones. “I felt there was a lot of information that could be shared with women to help them understand their hormones, and understand that we don’t have to get frustrated with ourselves and fight our female physiology.” At the heart of the issue is the balance (or lack thereof) between oestrogen and progesterone levels. “When our progesterone levels are low, our oestrogen can become dominant, and that’s when we start to see things like PMS, heavy periods, painful periods, flooding at the beginning of our periods,” says Cox, who lives in Somerset. “A lot o women accept that as part of their monthly cycle, but when we bring our progesterone levels back up, it helps to balance the effect of oestrogen.” Here, she explains five ways women can tailor their diets to keep their hormones in check… 1. Look after your liver “Oestrogen is a driving-growth hormone,” Cox explains, using the analogy of grass growing on a lawn to explain how the two hormones interact. “Progesterone is like the lawnmower. It comes along and it keeps the grass in check. When we lose progesterone, oestrogen gets out of control.” That’s why it’s important that our bodies are able to clear oestrogen efficiently through the liver, gut and bowels. “How much oestrogen we clear can be influenced by what we eat and how we live,” says Cox. “There’s a lot of cruciferous in the book – cauliflower, broccoli, these are really great vegetables to support liver detoxification.” 2. Add fermented foods To deliver beneficial bacteria to your gut, try including fermented foods like pickled vegetables, kefir, kombucha or natural yoghurt as part of your daily diet. “Our gut diversity declines as we age and microbiome diversity has been linked with longevity and good health,” says Cox, who suggests just a tablespoon of sauerkraut a day can make a difference. “These are easy wins… to maximise our longevity and optimise our gut-brain axis, which is incredibly important.” 3. Avoid ultra-processed foods There’s been a lot of talk recently about how detrimental ultra-processed foods are, and that includes the effect on hormone levels. “When we’re eating high sugar, processed foods, our inflammatory levels go up and our cortisol level goes up, which robs us of progesterone,” Cox says. Plus, filling up with these empty calories – as delicious as they often are – means we have less room for nutritious foods. “They can often be devoid of nutrients, so you’re not getting the nutrients you need for building hormones and supporting hormonal health like magnesium, zinc, B vitamins, and omega three fatty acids.” 4. Create an eating window It’s not just what you eat, it’s when. Cox recommends having an ‘eating window’ during the day that ends around 6pm, so that there’s a gap of a few hours before you go to bed. “When your blood sugars go up at night, your kidneys have to kick in to try and remove this excess blood sugar, which then means you’re up in the night urinating,” she says. “A lot of women associate this with drinking a lot before bed, but actually eating late at night can also be for that reason.” Choosing meals that are nutritious and satisfying is the next step. “Within that window, start becoming a bit more conscious of your carbs and upping your protein,” she continues. “So you’re feeling full, your body’s getting all the amino acids it needs, and you’re maybe not having so much of the grab-and-go food like the sandwiches, the pasta, the crisps.” 5. Monitor your magnesium “Most women are sub-clinically deficient in magnesium,” Cox explains, which can cause insomnia, and the risk increases with age. “As we get to about the age of 40, we absorb less magnesium than we would have in our 20s.” Diet also plays a role: “If we have high blood sugars and levels of inflammation when we’re stressed, we lose magnesium.” She recommends taking a magnesium glycinate or bisglycinate supplement before bed to increase your chance of getting a good night’s sleep. “The glycine part of that helps to reduce your core body temperature, which is what the body wants when it’s going to bed,” she says. “That compound also helps get you into what’s called REM sleep, which is the sleep where you’re consolidating memories and learning.” ‘Hungry Woman’ by Pauline Cox (Ebury Press, £27). 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