List of All Articles with Tag 'dri'

Real Madrid have announced that Eduardo Camavinga has signed a new contract with the club running until 2029.

Olivia Rodrigo and her idol Sheryl Crow have a special duet planned for this week's ceremony.

“This is one of those quick and easy recipes that can be thrown together in next to no time,” says British-Iranian chef and author, Sabrina Ghayour. “I love this kind of dish with a green leaf salad and a simple vinaigrette on the side, but you can also cut it into smaller portions and serve it as snacks or light bites with drinks, too.” Courgette, lemon, feta and pine nut tart Serves: 4 Ingredients: 200g feta cheese, finely crumbled 250g ricotta cheese 1 tsp dried mint 1 tsp dried wild oregano 2 tsp lemon extractfinely grated zest of 1 unwaxed lemon 1 x 320g ready-rolled puff pastry sheet (about 350mm x 230mm) 1 courgette, very thinly slicedolive oil Handful of pine nuts 2 tbsp clear honey ½ tsp pul biber chilli flakes (omit if you prefer) Maldon sea salt flakes and freshly ground black pepper Method: 1. Preheat the oven to 220C (200C fan), gas mark 7. Line a large baking tray with baking paper. 2. Put the feta, ricotta, dried herbs and lemon extract and zest into a mixing bowl with a good seasoning of salt and pepper and beat together until smooth. 3. Place the puff pastry sheet on the lined tray and score a 1cm-wide border around the edges, then spread the cheese mixture across the pastry up to the scored border. 4. Lay the courgette slices, slightly overlapping, on the cheese mixture, season well with salt and pepper, and drizzle with olive oil. Scatter over the pine nuts and bake for 16-18 minutes until the pastry edges are nicely browned. 5. Remove from the oven and leave to cool slightly, then drizzle with the honey and sprinkle with the pul biber before serving. Crispy sticky harissa lamb “Cantonese crispy shredded chilli beef is one of my all-time favourite dishes,” says Ghayour. “This is very much my own creation and my nod to that wonderful combination of sweet and sticky, crispy and chewy bites of meat, but using lamb and adding peppers to the mix instead of carrots. It’s an explosion of flavour that ticks every box.” Serves: 3-4 Ingredients: 6 tbsp cornflour 350g lamb leg steaks, cut into 1cm-wide strips Vegetable oil, for frying 1 large onion, halved and thinly sliced into half moons 1 red pepper, cored, deseeded and cut into very thin strips 5 spring onions, thinly sliced from root to tip, reserve some for garnish Maldon sea salt flakes and freshly ground black pepper Steamed white rice, to serve For the sauce: 5 tbsp clear honey 4 tbsp rose harissa 3 tbsp rice vinegar 2 tbsp light soy sauce 2 tbsp cornflour Method: 1. Mix the cornflour with a very generous amount of salt and pepper in a mixing bowl, add the strips of lamb and really work the cornflour into the lamb for a minute or so. Set aside. 2. Heat a large frying pan over a medium-high heat, pour in about 2.5cm vegetable oil and bring to frying temperature (add a little bit of a lamb strip: if it sizzles immediately, the oil is hot enough). Line a plate with a double layer of kitchen paper. 3. While the oil is heating up, place a small saucepan over a medium heat, add all the sauce ingredients and whisk together until no lumps of cornflour remain and the mixture is smooth. Heat the sauce through, but do not let it bubble or burn, then remove from the heat. 4. Fry the lamb strips in batches in the hot oil for about two to three minutes, or until very crisp on the outside. Remove with a slotted spoon and transfer to the paper-lined plate to drain. 5. Heat another large frying pan over a high heat, add a drizzle of vegetable oil and stir-fry the onion and red pepper until browned a little. Add the lamb strips followed by the sauce and toss together until evenly coated with the sauce, then add the spring onions and combine well. Serve immediately scattered with the reserved spring onions and alongside steamed white rice. This needs no accompaniment. Tahini, almond and chocolate crumble cookies “I cannot tell you how satisfying these cookies are – so much so that I usually have a bag of the cookie dough balls stashed in my freezer ready for baking whenever the craving hits,” says Ghayour. “The texture is crumbly in an almost sandy way and the absolute optimum moment to enjoy them is 30 minutes out of the oven, when the cookies have cooled down, but the chocolate is still gooey.” Makes: 14 Ingredients: 125g salted butter, softened 125g soft light brown sugar 75g caster sugar ½ tsp ground cinnamon 100g tahini (use the solids and avoid the oil as much as possible) 150g plain flour ½ tsp baking powder ½ tsp bicarbonate of soda 50g blanched almonds, roughly chopped 200g dark chocolate chunks (70% cocoa solids) Method: 1. Beat the softened butter, sugars and cinnamon together in a mixing bowl until light and fluffy. Then add the tahini and mix until smooth. Next, add the flour, baking powder and bicarbonate of soda and mix until evenly combined. Finally, add the almonds and dark chocolate chunks and mix until evenly distributed. 2. Weigh the cookie dough, divide into 14 equal portions and form each into a ball. Chill in the refrigerator for at least four hours, or overnight if preferred. Once chilled, you can then freeze the cookie dough balls for later use. 3. To bake, preheat the oven to 180C (160C fan), gas mark 4. Line a baking tray with baking paper. 4. Place your dough balls, well spaced out, on the lined tray and gently flatten them (omit this stage if using frozen dough). Bake for 16 minutes (or 18 from frozen). Remove from the oven and leave to cool on the tray for 30 minutes, then enjoy. ‘Flavour’ by Sabrina Ghayour (Aster, £26). Read More Four delicious ways to use up leftover pumpkin this Halloween World Pasta Day: Nigella Lawson’s spaghetti with Marmite This speedy king prawn pasta has a supermarket secret weapon Midweek meals: Baked pasta Siciliana with meatballs How to make a classic lasagne Jack Stein’s Cornish mussels with spinach and cider

The wait is finally over. Starbucks has officially unveiled its new menu items for the holiday season, complete with pink holiday cups. Beginning Thursday 2 November, coffee lovers will be able to order their favourite festive flavours from Starbucks, as well as one brand new drink offering. Making its return for the holiday season is the classic Peppermint Mocha, Caramel Brulée Latte, Chestnut Praline Latte, and Iced Sugar Cookie Almondmilk Latte. A new addition to the holiday menu is the Iced Gingerbread Oatmilk Chai, which takes the nostalgic flavour of gingerbread and combines it with creamy oatmilk and a blend of chai spices. The original Gingerbread Latte launched in 2000, and was a mainstay on the Starbucks holiday menu for nearly two decades. “It’s a love letter to gingerbread and ginger,” said Matt Thornton, senior beverage developer at Starbucks. “The gingerbread flavor amplifies the spice of the chai.” Starbucks stores in the United States that serve Oleato, Starbucks coffee infused with olive oil, will offer another new menu item - the Oleato Gingerbread Oatmilk Latte - for a combined flavour similar to freshly baked gingerbread and olive oil cake. “The combination of the Starbucks Blonde Espresso with the steamed oatmilk infused with olive oil is nice and balanced with the gingerbread syrup uplifting all those spice notes,” said Billy Altieri, senior product developer. “It’s cozy and warming with an enjoyable dash of holiday flavors.” To make matters even more festive, the American coffee chain debuted its design for this year’s holiday cups, which include a touch of pink. Bridget Shilling was the artist behind the 2023 holiday cup collection, which comes in four designs: party plaid, peppermint swirl, ribbon spool, and bauble wrap. Meanwhile, iced coffee cups come with ornament-inspired baubles and white sparkles. Each cup also features a gift tag to write notes or share a seasonal sentiment with friends or family. “When we were looking at trends when designing this year’s holiday, we kept seeing bright, bold, uplifting colours,” said Kristy Cameron, creative director at Starbucks. “We found that magenta alongside the holiday reds and greens lifts the traditional holiday colours and makes the red look even brighter.” The theme behind this year’s Starbucks holiday cup collection was “Share the Joy”, highlighting how the “shared human experience and togetherness” is what makes the season so special. “Starbucks red cups are like little wrapped gifts for our partners and customers,” Cameron said. “My hope is that they feel excitement and joy when they see the cups, and that they want to share them with family and friends.” As always, Starbucks included a few festive treats to its holiday menu. The gingerbread loaf, peppermint brownie cake pop, cranberry Bliss Bar, snowman cookie, and the sugar plum cheese danish are sure to get anyone in the holiday mood. Starbucks holiday beverages and pastries are available to order in the US beginning 2 November. Read More Four delicious ways to use up leftover pumpkin this Halloween Restaurant menus are spoiling eating out: ‘They’re supposed to entice, not humiliate’ Best burgers in London: Where to eat top patties in the city

How Bayern Munich's Harry Kane can emulate the game-winning influence of his England teammate Jude Bellingham for Real Madrid against Barcelona ahead of a Bundesliga meeting with Borussia Dortmund

Real Madrid will not entertain any offers for Aurelien Tchouameni and will instead look to offering the French midfielder a new contract in 2024.

The most spooktacular time of the year is here but – as exciting as Halloween is – shockingly, a whopping 18,000 tons of pumpkin goes to waste every year in the UK. That’s the same weight as 1,500 double-decker buses, which is pretty frightening. Pumpkin isn’t just for making spooky faces out of on Halloween, though – not only are they delicious in a wide range of recipes, but did you know pumpkins also have a whole number of health benefits too? Pumpkins are packed with health benefits. Rich in vitamin C, vitamin A and fibre, this versatile vegetable is really good for eye, gut and heart health, and that’s just the flesh! Pumpkin seeds are a great source of good fats, iron and B vitamins – all important nutrients that support heart, muscle, skin, nervous system and immune health. If you eat enough of them, the seeds are also a good source of protein and fibre – both of which help to regulate blood sugar. Ready to enjoy some yummy pumpkin goodness this Halloween? From classic soup to fancy fondue, here are four recipes that are to die for. Hearty pumpkin soup Serves: 4 Ingredients: 3 cups of pumpkin/vegetable/chicken stock 500g pumpkin puree Large knob of butter 1 chopped onion 2 chopped carrots 1 finely chopped garlic clove 1 cup of cream ½ tsp chopped thyme, salt and pepper Method: Melt the butter in a large saucepan, then add the garlic, onion, carrots, thyme and a pinch of salt and cook for 5-8 minutes or until softened. When cooked, transfer to a food processor and blitz together with the pumpkin puree until smooth, then return to the saucepan, add in the stock. Bring to the boil, then lower the heat and simmer for 15 minutes, stirring occasionally. Reduce the heat to very low and add the cream and simmer for a further 5 minutes. Season to taste and serve. Pumpkin ravioli with sage butter Serves: 4 Ingredients: 4 eggs 400g “00” pasta flour 4 tsp olive oil 350g roast pumpkin flesh 100g grated parmesan 15g fresh sage 75g butter Salt and pepper Method: For pumpkin filling: Add the roast pumpkin, grated parmesan and a big pinch of salt and pepper to a food processor and blitz until smooth. For the ravioli: Add the eggs, pasta flour and olive oil to a food processor and blitz until a crumbly mixture forms. Knead the mixture for 10 minutes or until it becomes smooth and elastic, then wrap in clingfilm and leave to rest for 20 minutes. When ready, cut the dough into 4 pieces and roll out into thin pasta sheets (approx 2mm). On one sheet, spoon out a couple of teaspoons of filling every few inches, then brush around each mound of filling with water, place the second sheet on top and cut around each mound with a sharp knife. Crimp the edges of each to seal them. Repeat until all the filling or pasta sheets have been used up, then add the ravioli to a pot of boiling water for 3 minutes or until they float to the top of the water. For the sage butter: Heat the butter in a frying pan until melted and foaming, then add the sage leaves and cook until the leaves crisp up and the butter browns. Season to taste, and drizzle over the cooked ravioli. Pumpkin pickle Ingredients: 500g pumpkin 1 red onion 2 garlic cloves 1 red chilli 1 tsp yellow mustard seeds 1 tsp turmeric 15g knob of ginger 250ml cider vinegar 250ml castor sugar 1 tsp nigella seeds Method: Peel and slice the onions, garlic and ginger. Peel and chop the pumpkin into small bite-size pieces. De-seed and finely chop the red chillies. Heat a large, wide-based pan (preferably non-stick) with a drizzle of oil and cook the onion, ginger and chilli for 10-12 min or until softened. Add the mustard seeds, garlic, and turmeric and cook for 1 min. Add the pumpkin, sugar, cider vinegar & a splash of water and cook for 8 min or until the pumpkin has softened and the pickle has thickened. Season with a pinch of salt, sprinkle in the nigella seeds and transfer the mixture to sterilised jars. Pumpkin fondue Ingredients: 1 whole mid-large sized pumpkin 300g of grated mixed cheeses (traditionally gruyere, Emmental and cheddar) 2 tsp cornflour A peeled garlic clove A few glugs of white wine Method: Cut the top off the pumpkin and scrape out the fibrous strands and seeds, then replace the lid and bake in the oven at 180C/160C fan for 1 hr to 1hr 30 minutes, or until the pumpkin flesh is cooked. Meanwhile, mix the cornflour with the grated cheese until it has fully coated the gratings. When the pumpkin has mostly cooked, remove from the oven, take off the lid and place the grated cheese, white wine and garlic clove inside, giving it a mix to combine. Increase the oven temperature a little higher and bake for a further 30 minutes or until the cheese is bubbling away. When cooked, remove from the oven and serve with bread or crudites for dipping. For more Halloween tips and recipes, visit the Gousto website.

Government borrowing costs are soaring again, raising concerns about the economy.

Now that the NFL’s trade deadline has come and gone, it is time to shift our attention back to fantasy football and the Week 9 waiver wire.

EuroLeague Week 4 Power Rankings: EuroLeague's Rivalry Week brought us some great games, Isaia Cordinier and Virtus Bologna are off to a 4-1 start to their EuroLeague season, Joan Pennaroya gets fired from Baskonia, and ALBA Berlin gets their first win.

The latest fitness and injury news for Real Madrid's Aurelien Tchouameni

Following his new contract extension, here's a look at how Vinicius Junior's wages compare to his Real Madrid teammates, including Jude Bellingham and Toni Kroos