List of All Articles with Tag 'ind'

The Maldives presidential election will also decide who gets the advantage in the strategically located islands.

Social network X, formerly known as Twitter, is the biggest source of fake news according to a top EU official. X is “the platform with the largest ratio of mis- or disinformation posts,” European Commission Vice President Vera Jourova said. She urged the platform’s owner, Elon Musk, to comply with the bloc’s laws aimed at combating disinformation. The European Commission, the EU’s executive arm, released a study of six online platforms in Poland, Slovakia and Spain that found Twitter had the highest prevalence of disinformation and biggest ratio of disinformation actors.

The former president blamed wind farms for a spike in whale deaths - but his claims don't stand up.

Andrew Tate and his brother Tristan, who both face human trafficking charges in Romania, appeared at a Bucharest court on Tuesday (26 September). Footage showed the brothers answering questions from a reporter as they made their way to court. The hearing was to ask that the current judicial measures imposed on them be lifted, alongside measures that saw a number of their assets seized during investigations. The court postponed making a decision on the judicial measures until this Thursday and set a new date to discuss the asset seizures for early November. The Tate brothers are charged in Romania with rape, human trafficking and forming a criminal gang to sexually exploit women. They deny the charges against them. Read More Learner motorcyclist fined after fireball crash in Cambridge Suella Braverman says being gay or a woman not enough to claim asylum Destruction in Ukraine’s eastern village of Klishchiivka captured in aerial footage

Drone footage shows the extent of destruction in the village of Klishchiivka in eastern Ukraine after months of fierce fighting between Russian and Ukrainian forces. Ukraine’s military said it seized Klishchiivka from Russian troops on 17 September. The village is about 10km (6 miles) south of the Russian-controlled town of Bakhmut in the Donetsk region. Retaking Klishchiivka is considered tactically important, allowing Ukrainian forces to further extend their gains around Bakhmut. The commanding heights of the village offer a view into Bakhmut and could open up new opportunities for Ukrainian forces to encircle the town. Read More

Explosions from a Russian drone attack on the Ukrainian region of Odesa were captured from a ferry on the Danube River. Romanian Border Police said in a statement on Tuesday 26 September that traffic through the Danube crossing in Isaccea, Tulcea County, has been closed due to the attacks on the Ukrainian side. A video posted online by a person who was crossing the river showed explosions in Ukraine that could be seen from across the border. The statement from Romanian Border Police said that traffic was being redirected through Galati, a town situated on the Danube upstream from Isaccea.

Jessica Hawkins has become the first woman in almost five years to test a Formula 1 car, completing 26 laps of the Hungaroring in Budapest for Aston Martin last Thursday. The former W Series racer, 28, alternated in the AMR21 car with test and reserve driver Felipe Drugovich. Hawkins, a former British Karting Champion, joined the Aston Martin F1 Team in 2021 as Driver Ambassador and her role within the team has since expanded. Before Hawkins, the most recent woman to test an F1 car was Colombia’s Tatiana Calderon with Sauber - now Alfa Romeo - at the Hermanos Rodriguez track in Mexico City in October 2018.

The are warnings by Met Éireann and the Met Office for the Republic of Ireland and Northern Ireland.

Senior art director Jacinda Chew has explained why they didn't want Venom to be "too scary".

'Star Trek 4' writer Lindsey Anderson Beer has insisted the movie is "still on the tracks" seven years after the release of 'Star Trek: Beyond'.

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

By Chen Lin SINGAPORE Singapore's industrial output in August plunged 12.1% year-on-year, contracting for an 11th consecutive month