List of All Articles with Tag 'es'

Qatar said it’s committed to following through on the billions of dollars in investments pledged to cash-strapped Egypt,

"American Born Chinese" feels like about three series crammed into one, which might explain why it takes so long to get into its story. Despite good moments and the benefit of fortuitous timing -- featuring Michelle Yeoh and (briefly) Ke Huy Quan after their Oscar-winning work in "Everything Everywhere All at Once" -- the intriguing mix of action, coming-of-age teen dramedy and fantasy never entirely gels.

Napoli want Kim Min-jae to sign a new contract as they fear losing him due to a clause in his current deal, with Man Utd and Newcastle interested.

Summer can be an expensive time to travel

Zimbabwe’s Victoria Falls Stock Exchange plans to set up trading in carbon credits by September, seeking to capitalize

Debt limit talks in Washington have hit a fresh impasse with negotiators far apart on key issues, especially

A US zoo has apologized after video showing a kiwi named Paora being handled by humans sparked outrage in New Zealand, where the species is the national bird.

BlackRock Inc on Wednesday said investors elected all of its director nominees and approved its executive pay at

I don’t own an ice-cream maker, as I have no space in my kitchen to store one,” admits Maunika Gowardhan, author of Tandoori Home Cooking. “It’s probably the reason why I have always aimed to come up with a no-churn ice-cream recipe that really works. This cheat’s ice cream is made with double cream and condensed milk flavoured by green cardamom, rose water, dried rose petals and pistachios. Easy to mix, freeze and serve, and delicious to eat.” No-churn rose and cardamom ice cream Serves: 4 Ingredients: 8 green cardamom pods (seeds only) 280ml double cream 2 tbsp rose water 1 x 400g can condensed milk 1 tbsp dried rose petals 20g pistachios, roughly chopped Method: 1. Grind the green cardamom seeds in a pestle and mortar to a fine powder. 2. In a bowl, whisk the cream with the rose water and cardamom powder until soft peaks form. Next, lightly fold the condensed milk, dried rose petals and most of the crushed pistachios into the whipped cream. 3. Transfer the ice-cream mixture into a freezerproof, airtight container. Scatter the remaining pistachios over the top of the ice cream and place in the freezer for six to eight hours, or preferably overnight. 4. When ready to serve, let the ice cream stand at room temperature for five to 10 minutes to soften slightly, then scoop into individual bowls. Recipe from ‘Tandoori Home Cooking’ by Maunika Gowardhan (Hardie Grant, £25).

South Africa is poised to lift interest rates for a 10th straight meeting to alleviate pressure on the

Sergei Bobrovsky has been unbeatable in net for the Florida Panthers and has them on the verge of a historic Stanley Cup Finals appearance."Won more." That's all it will take for the Florida Panthers to reach the Stanley Cup Finals for the first time since 1996, where they will lo...

Far-right Turkish leader Umit Ozdag endorses Kemal Kilicdaroglu for the Turkish presidency.