List of All Articles with Tag 'o'

This creation is heavily inspired by one of my favourite signature bakes in the Bake Off tent,” says Crystelle Pereira, who was a runner-up on the show in 2021. “I had made a focaccia during Bread Week, with roasted grapes, sharp, salty feta, crunchy walnuts and fresh fennel. “It went down a treat, and so I’ve transferred all of the same flavours and textures into crispy crostini – little bites of sweet and salty deliciousness.” Roasted grape, honey and feta crostini Ingredients: For the infused oil: 50ml olive oil 2 garlic cloves, grated ½ tablespoon dried thyme For the crostini: 240g black seedless grapes (about 24 grapes) 200g feta 10 walnuts, skin on 1 small baguette 1½ tablespoons runny honey ¼ fresh fennel bulb, thinly sliced (optional) A bunch of fresh thymea pinch of fine sea salt and ground black pepper Method: 1. Preheat the oven to 180C fan/400F/gas mark 6. 2. First make the infused oil. Place the olive oil in a small saucepan with the garlic and thyme and heat very gently over a low heat for about 10 minutes, until the oil is sizzling and fragrant. Turn off the heat and set aside. 3. Arrange the grapes in a roasting tray and spoon over 3 teaspoons of the infused oil. Toss the grapes until they are coated, then place in the oven and roast for 20 minutes, until they are sizzling and the skins have shrivelled slightly. Allow to cool, then slice each grape in half lengthways. 4. Place the feta in a food processor with a splash of feta water (or a splash of milk if your feta does not have water), a good pinch of pepper and a tiny pinch of salt and blend until completely smooth. 5. Place the walnuts in a dry frying pan over a medium heat and toast for around 7 minutes until slightly browned and fragrant. Allow to cool slightly, then break into small pieces and set aside. 6. Slice the baguette diagonally into thin crostini slices (about 1.5cm thick) and drizzle a teaspoon of the infused oil over each slice. Place these on a tray and toast in the oven for 7–10 minutes until crispy and golden, or alternatively cook on a griddle pan over a high heat for 4 minutes, flipping halfway through. 7. To assemble, spread 1 heaped teaspoon of whipped feta over each crostini and drizzle with honey. Top with about 4 grape halves and a scatter of fennel, crushed walnuts and fresh thyme leaves, and serve straight away. Recipe from ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22). Read More BBQ salad recipes without a soggy lettuce leaf in sight Grace Dent’s quick and easy recipes that only require the microwave How to shop for and cook Japanese food at home like a pro Crystelle Pereira: ‘This is controversial but... French food isn’t that great’ Forest Side, review: Cumbrian produce elevated to Michelin-starred proportions Showstopping BBQ main dishes for a hot grill summer

Continuing to untangle itself from the legacy of Covid, Cathay Pacific Airways Ltd. offered its junior pilots the

Crystelle Pereira can’t believe how time has flown in the two years since she competed in the Great British Bake Off. “Since I hit send on that application, it’s literally felt like I have just hit, like, times 10 in speed of life!” she tells me, wide-eyed, on a video call from the home in North London she shares with her parents and one of her two sisters. The 28-year-old – who finished runner-up to Giuseppe Dell’Anno in the 2021 season – was working in a fast-paced finance job when she took part. Landing a book deal shortly after the series aired (seven publishers were vying for her signature), she waited seven months before handing in her notice to pursue a cookery career. “I wouldn’t say I’m a pessimist, but I’m a realist,” the London-born cook says. “It’s very easy to quit your job and think, ‘Oh my gosh, I’m famous, this is great’. But I thought, ‘I don’t want to quit my job blindly and chase my dreams’. I need to think, ‘Is this viable? Can I actually get work?'” How did she decide to finally take the plunge? “It got to a point where I was like, I’m just working two full-time jobs – I’ve got no more annual leave, I’m about to burn out. “And also I need to grab this opportunity with both hands and just do it [otherwise] I think I’ll always regret it.” She hasn’t looked back since: “Honestly, it’s the best decision I’ve made. [Cooking] is literally my full-time job, it’s no longer a side hobby that I rush to do after I finish a long day of work. “It means I’ve got more time to really put into my job, I’m free to go on trips to Italy to look at Parmesan,” (an excursion she’s embarking on soon) “and obviously doing my book took up so much time.” Flavour Kitchen, her debut cookbook, is a colourful ode to Pereira’s Portuguese-Goan heritage (her parents met in Mumbai before moving to the UK). Split into two halves, the savoury section features brunch bites, curries, pasta, noodles, salads and more, all bursting with international flavours, such as Goan chilli chicken fry, kimcheese toasty, and honey and chipotle baked camembert. The sweet half is all about cakes, cookies, pies and other treats with a twist. Bake Off fans will remember the pistachio, orange and cardamom carrot cake Pereira created for her final Signature Challenge. “Goa is in the south of India, and it was colonised by the Portuguese,” Pereira says, which is why Goan food is so different to the rest of Indian cuisine. Vindaloo curry, for example, has its roots in Europe: “The Portuguese had this dish called carne de vinha d’alhos, a pork and wine dish. The Goans took that and swapped Portuguese wine with Goan vinegar and that became vindaloo.” Many of the savoury recipes in Flavour Kitchen feature a liberal splash of the tangy liquid. “Our food is very vinegar-based, which sounds a bit off-putting but it just works because it’s all balanced really well,” Pereira says. “If something’s got lots of vinegar, then it’s offset with something sweet like jaggery, which is an unrefined sugar, or coconut, because coconuts are in abundance in Goa.” Given the choice, the adventurous cook would much rather tuck into fiery fish curry, egg fried rice with Korean gochujang chilli paste or noodles with “about 10 cloves of garlic” than a plate of pretentious haute cuisine. “I will be honest, this is really controversial…” she begins, pausing before admitting: “I’m not that big on French food.” Conceding that Parisian pastries are unbeatable, she continues: “I’m just more into pan-Asian and Mediterranean food – I just think the flavours are a bit more vibrant. “Like you think about South Korea, you think about gochujang; in Greece you think about fresh mint, coriander, lemon, halloumi; Mexico, you’ve got chipotle; go to the Middle East, you’ve got harissa, ras el hanout [spice mix], all these flavours.” The cook credits her mum and dad’s cooking for helping her develop a taste for the exotic, and her late grandad – to whom she dedicates the book – with overseeing her success. “He sadly he passed away before any of this took off, but I genuinely believe in life after death – I genuinely believe he’s been a big part in guiding me through all of this. “I think he just knew l was going to end up in food. Funnily enough he used to call me MasterChef – we used to watch a lot of cooking shows together.” Having amassed 190,000 Instagram followers and cooked live on Good Morning America, The Today Show and ITV’s Lorraine, Pereira is well on her way to celebrity chef status. There have been many a pinch-me moment during her first year as a fully-fledged foodie, none more surreal than when she met King Charles (at that point still a Prince) at a Queen’s Jubilee lunch event last summer. “[Charles and Camilla] turned up and I thought, ‘I’m sure they won’t come over to speak to us,” Pereira recalls. “All of a sudden he’s walked over and said, ‘Oh, do you mind if I sit there? Because there was a seat next to me.” What did the pair talk about? “I think I was just word-vomiting! I said ‘Do you like baked goods?’ and ‘Do you bake?’ “The general consensus was he doesn’t bake, but he does like to eat. He likes cakes, he likes Italian cuisine. And then I was just talking to him about my style of baking and stuff. We had a merry old chat!” As well as finding herself starstruck by royals, Pereira has had to get used to being recognised by fans: “It literally happened the day after the first episode, which was wild. “I was going to work, I was on the train platform – I had a mask on my face, which is even funnier. This girl comes up to me and goes, ‘Oh my gosh, are you Crystelle from Bake Off?” Though she was recently “so embarassed” to be spotted at the end of spin class while “red and sweaty”, being asked for selfies is a small price to pay for being able to live out her dream. “I will never complain,” she says. “Like, no one’s there like throwing things at me! If I bump into anyone on the train or on holiday or whatever everyone is genuinely so lovely, so it’s actually just really nice to be honest.” ‘Flavour Kitchen: Vibrant Recipes with Creative Twists’ by Crystelle Pereira (Kyle Books, £22).

Some drinkers boycotted the brand after the firm partnered with transgender influencer Dylan Mulvaney.

Vineyards and apple orchards across the Northeast are still gauging damage from a late-season frost in May that wiped out a third to most of the crop for some growers who say it's the worst frost damage they've ever seen

Aid agencies will struggle to draw the world’s attention back to Syria at an annual donor conference hosted by the European Union in Brussels for humanitarian aid to Syrians

The worldwide boom in generative artificial intelligence will usher in an age of accelerated productivity and greater prosperity

Croatia’s entry into the euro and the European Union’s free travel area are working out well for the

Bali's governor has announced a ban on tourist activities on its mountains with "immediate effect," in a bid to preserve its sacred peaks following a rise in violations by misbehaving tourists.

As if 2023 wasn’t hard enough, Americans are now drinking as much alcohol as they did during the Civil War days. A new report from the National Institute on Alcohol Abuse and Alcoholism (NIAAA) has found that the average American drinks about the same amount of alcohol as people did in 1860. In 2021, Americans consumed 2.51 gallons of ethanol – the alcohol found in wine, beer, and spirits – compared to 2.53 gallons at the brink of the Civil War. That amount, which doesn’t include water or other ingredients found in alcoholic beverages, marks a 60 per cent increase in liquor consumption compared to the mid-1990s. Americans have also changed their taste for alcohol. The amount of beer consumed has dropped nearly 20 per cent since 1995, while wine has steadily become America’s drink of choice. Now, 50 per cent more Americans are drinking wine than they did in the mid-1990s. This isn’t the only time the United States has seen staggering levels of alcohol consumption. In 1934, following the repeal of the Prohibition Act, Americans were drinking one gallon of ethanol per person. At the end of World War II in 1945, Americans reached 2.3 gallons. This, compared to 2.8 gallons in 1980, when alcohol consumption was at its highest. The rise in alcohol consumption may also have to do with a key demographic: women. In March, it was revealed that women in the US are out-drinking men for the first time in history. Dr George Koob, director of the NIAAA, recently told the Washington Examiner that binge drinking among college students are to blame. “In 2021, there has been an uptick, particularly among women. Now it turns out on college campuses women are actually binge drinking more than men, for the first time in history,” he told the conservative media outlet. The Covid-19 pandemic also saw a dramatic shift in alcohol consumption, as most states declared liquor stores were considered “essential businesses”. In 2020, the first year of the pandemic, sales of alcohol increased by 2.9 per cent, the biggest annual increase in more than 50 years, according to the NIAAA. Now, with college campuses back in session and local bars open again, Koob attributed the rising trend of women binge drinking to the “alcohol deprivation effect” – in which people “rebound in drinking” after a period of abstaining from alcohol. “A standard drink is 1.5 ounces of vodka, 12 ounces of beer, or five ounces of wine,” he said. “When you go past a standard drink, you really are getting to the point where alcohol ultimately becomes a toxin. You can easily overdose.” The Centers for Disease Control and Prevention (CDC) says that it’s safe for women to drink no more than one standard alcoholic beverage a day, and no more than two for men. However, binge drinking usually corresponds to five or more drinks on a single occasion for men, while four or more drinks on a single occasion for women. Read More Moderate alcohol consumption may lower stress, reduce heart disease risk, study finds Man dies after eating raw oysters from Missouri seafood stand Hip surgery policies based on weight ‘worsen health inequality’, study warns TikToker cooks rack of ribs in hotel bathroom using only items from his room BBQ salad recipes without a soggy lettuce leaf in sight How to shop for and cook Japanese food at home like a pro

The Stonewall Book Award celebrates LGBTQ+ literature and includes standouts from authors like Alison Bechdel, Rivers Solomon, and Michael Cunningham.

By Andrea Shalal WASHINGTON (Reuters) -President Joe Biden will host the White House's first big Juneteenth celebration, a concert featuring