List of All Articles with Tag 'es'

Gray Barnett used an Apple AirTag to track his bag to Brussels Airport after his airlines, Brussels Airlines and United, lost it. The bag contained his bike -- 16-year-old Barnett is a cyclist, who'd flown to France to compete in races.

The UK is likely to reverse Brexit within two decades according to retail veteran Stuart Rose, who briefly

Helping teachers of young kids gain confidence in math could be one key to unlocking America’s post-pandemic math recovery

As teenagers start or head back to university this month, we’ve found three ways to level up student classics: instant ramen, ravioli and baked beans. Pre-made food has never tasted this good. As part of our Budget Bites column – where we’ve teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month – this month’s instalment is all about dishes that make the most of staple ingredients while keeping your fresh shopping list minimal. We’ve also provided a handy shopping list for the ingredients (though hopefully most of it will be knocking about already), which are used across all recipes to ensure minimal food waste. You just need to decide where to shop, whether it’s locally or online. Shopping list 2 baking potatoes (large) 6 cloves garlic 20g fresh ginger 20g fresh chives 60g rocket 200g fresh spinach 200g chestnut mushrooms 125g cheddar 30g unsalted butter 250g spinach and ricotta ravioli 2 instant ramen packets 400g tinned baked beans 1.5 tbsp gochujang 3 tbsp sesame oil 3 tbsp vegetable oil 1 tbsp cider vinegar 1 tsp mild chilli powder 1 tbsp tahini 2 tbsp light soy sauce 1 tsp honey Instant green ramen with sticky soy minced mushrooms If you aren't a fan of mushrooms, try replacing them with crumbled firm tofu. Serves: 2 Ingredients: 200g chestnut mushrooms 3 tbsp vegetable oil 2 instant ramen packets 2 cloves garlic 200g fresh spinach 20g rocket 1 tbsp tahini 2 tbsp light soy sauce 1 tsp honey Method: 1. Fill the kettle with water and put it on to boil, this will be for the broth and noodles later. 2. Mince 200g of mushrooms on a chopping board like you might chop herbs, until rice-like in size. You can use a food processor here if you are low on time. 3. Add 3 tbsp of oil to a large frying pan and place it over a high heat. 4. Once the oil starts to shimmer and loosen, add the mushrooms. Fry, tossing occasionally for 8-10 minutes, until golden in places. Get on with the rest of the dish in the next steps while you wait. 5. Tip the flavour sachets from 2 packets of instant noodles into a medium saucepan. Peel, then finely grate in 2 cloves of garlic and add 700ml of boiling water from the kettle. 6. Place the pan over a high heat, then add 200g of spinach and 20g of rocket. Boil for 4-5 minutes, stirring occasionally until the spinach wilts, darkens, and softens fully. Get on with the rest of the dish in the next steps while you wait. 7. Add the noodles from the packets to another medium saucepan and cover with boiling water from the kettle. 8. Place the pan over a high heat and boil for 2-3 minutes, until soft but still with a slight bite. Get on with the rest of the dish in the next steps while you wait. 9. Once the spinach has darkened and wilted, take the pan off the heat, add 1 tbsp of tahini and blitz until smooth and bright green with a hand blender. You have made your green broth! 10. Once the noodles are ready, use tongs to transfer them straight into bowls. Pour over the green broth and turn your attention back to the mushrooms. 11. Add 2 tbsp of soy sauce and 1 tsp of honey to the mushrooms. Cook over a high heat for 1-2 minutes, tossing regularly, until dark and sticky. 12. Spoon the mushrooms over the noodles and tuck in! Pre-made ravioli cheddar cacio e pepe We use spinach and ricotta ravioli in this recipe, but feel free to get creative and use different pre-made filled pastas. Serves: 2 Ingredients: 75g cheddar 10g fresh chives 30g unsalted butter 2 cloves garlic 1 tsp mild chilli powder 250g spinach and ricotta ravioli Method: 1. Fill the kettle with water and put it on to boil. This will be for the pasta later. 2. Coarsely grate 75g of cheddar, then finely chop 10g of chives crossways on the same board - we will need these later. 3. Melt 15g of the butter in a small pan over a low heat. 4. Once the butter starts to foam, peel and finely grate in 2 cloves of garlic and add 1 tsp of mild chilli powder. Take the pan off the heat and allow everything to cook and infuse in the residual heat while you get on with the rest of the dish in the next steps. 5. Add 250g of ravioli to a medium saucepan and cover with boiling water from the kettle. Place the pan over a high heat. 6. Cook for 3-4 minutes, until the pasta is soft and the filling is piping hot. Get on with the rest of the dish in the next steps while you wait. 7. Grind 1 tbsp of pepper into a large frying pan, toast it over a medium heat for 2-3 minutes, tossing occasionally, until fragrant. 8. Add the remaining 15g of butter to the pepper and allow it to melt in the pan. 9. Once the ravioli is ready, use a slotted spoon to transfer it to the pan with the pepper and butter. Toss and swirl everything to create a loose emulsion of the butter and pasta water around the ravioli. 10. Take the pan off the heat and toss through the cheese - add a splash of pasta water if it starts to look a little sticky or thick. We are looking for a loose emulsion of the cheese, butter, and pasta water at this stage. 11. Divide the pasta between plates. Drizzle over the garlic chilli butter and scatter over the chives. Gochujang baked bean jacket potatoes These levelled-up baked beans also taste great on toast or wrapped in crispy puff pastry! Serves: 2 Ingredients: 2 baking potatoes (large) 400g tinned baked beans 1.5 tbsp gochujang 2 cloves garlic 20g fresh ginger 3 tbsp sesame oil 50g cheddar 10g fresh chives 40g rocket 1 tbsp cider vinegar Method: 1. Preheat the oven to 230C. 2. Stab 2 baking potatoes all over with a fork. Cook in the microwave on full power for 10-12 minutes, until soft throughout. Flip them over halfway through to ensure an even cooking. Get on with the rest of the dish in the next steps while you wait. 3. Add 1 400g tin of baked beans to a medium saucepan. Add 1 ½ tbsp of gochujang, then peel and finely grate in 2 cloves of garlic and 20g of ginger. 4. Place the pan over a low heat, slowly bring the beans up to a simmer, and cook for 4-5 minutes, until piping hot. 5. Once the potatoes are ready, transfer them to a small baking tray. Rub with 2 tbsp of the sesame oil and a generous pinch of salt. 6. Bake in the oven for 8-10 minutes, until the skin is crisp and golden. Get on with the rest of the dish in the next steps while you wait. 7. Coarsely grate 50g of cheddar, then finely chop 10g of chives crossways on the same board. 8. Add 40g of rocket to a large mixing bowl, toss with 1 tbsp of sesame oil, 1 tbsp of vinegar, and a pinch of salt. If you are still waiting for the potatoes, now would be a great time to crack on with a bit of washing up. 9. Once the potatoes are ready, split them lengthwise in half and fill with the baked beans. Scatter over the cheese, chives, and serve with the salad. In response to the rising cost of living, we have teamed up with Sorted Food to bring you easy, affordable, quick and (most importantly) tasty recipes once a month. Find out more about Sorted and their nifty meal-planning app Sidekick at sortedfood.com/sidekick. Read More Epicurus: American fast food meets the Middle East in Camden Market The dish that defines me: Evelin Eros’s rum cake ‘It started with a radish’: Chef Simon Rogan reflects on restaurant L’Enclume at 20 The true story – and murky history – of Portuguese piri piri oil ‘My depression stopped me doing what I loved most in life – cooking’ What Bake Off’s Jurgen Krauss really thinks of his shock elimination

The flight from Atlanta to Barcelona was forced to turn around after a passenger had diarrhoea on board, reports say.

European equities fell at open on Tuesday as disappointing China data added to concern over the nation’s fragile

Whether you have fallen out of love with running, or have always been curious about giving it a go, finding the right time to start can feel like the biggest obstacle to getting going. With the heat of summer behind us, and winter not fully on our doorstep yet, autumn could be ideal. Here, seasoned marathon runners share why right now is the best time to get into jogging… The weather is ideal Instinctively, you may feel it’s not the best time to start training as the weather begins to get colder and wetter, and the days get shorter. “However, the cooler temperatures can offer a range of benefits,” says Tahir Shams, founder of Tooting Run Club, who ran the 2023 TCS London Marathon. These include a “reduced risk of overheating and dehydration, and it supports increased endurance which is vital for longer runs”, Shams adds. Autumn training brings opportunities for different kit and environments, too. Marathoner and Human Disco Ball fundraiser Freya Morgan enjoys the change of weather. “I get to leave behind the sticky summer weather and busy parks and go back to fresh morning runs right as the sun rises,” explains Morgan, who recently completed a 200km run for Bail for Immigration Detainees. “In the autumn, I might still head out in a T-shirt and then as the weather gets colder, a long-sleeved layer, and then will take another long-sleeved top or jacket with me, and tie it around my waist or cram it into my hydration pack,” she adds. Kit could be cheaper Exercise kit is at its most expensive generally in January, when everyone and their mum is trying to tackle a new fitness goal! Getting in there a bit earlier and snapping up some end-of-season summer gear that’s on sale, before the new season’s clothing and shoes come in, may help you build a running wardrobe you love. If you look good, you feel good, after all. The race calendar If singing up for a race will help keep you motivated to keep running, starting in autumn could put you in a good position to take on a challenge in spring. Plenty of races happen as the seasons change from the cool of winter, with the London, Tokyo and Paris marathons all taking place in spring. Half marathons take place in cities across the UK in spring too, in locations from London to Inverness. Plus you’ll find plenty of 5k and 10k options. Creating a mood-boosting routine “In September, kids go back to school and the summer is over, so it is a kickstart for your health and fitness goals,” explains Ania Gabb, an ASICS Frontrunner who has completed more than 30 marathons. “Many people may want to get into a consistent fitness routine after the excess of summer and before the winter starts,” she notes. This can be especially important ahead of the dark days of winter, which as Shams notes, “can often feel like a gloomy time of the year… Endorphins released during running is a good way to banish the winter blues.” There’s less pressure than January Finally, it can particularly helpful for beginners to start in autumn – skipping the pressure of the new year. “If you are a beginner, autumn is a really nice time of year to pick up running. You are away from the pressure of January resolutions, and the crowds of the summer, and still have some fair weather days and sunlight to get you motivated,” says Morgan. “By the time the darker bits of winter roll around, you will hopefully be in enough of a running routine to use those runs to power through the dark and soggy days. I have been running for 11 years and when my mental health dips, running has always helped.”

Western automakers are set to lose a fifth of their global market share due to the unstoppable rise

The plastic instrument was left in the woman during her C-section delivery at an Auckland hospital.

Hodinkee, an online watch retailer and news site backed by Bernard Arnault’s LVMH Luxury Ventures, is cutting almost

OpenAI Chief Executive Officer Sam Altman is the first person to get an Indonesian golden visa as Southeast

A surgical tool the size of a dinner plate was found inside a woman's abdomen 18 months after her baby was delivered by cesarean section, according to a report by New Zealand's Health and Disability Commissioner.