List of All Articles with Tag 'k'

Danone SA said that the French company remains the legal owner of its Russian dairy operations even after

Richard Masters, chief executive of the Premier League, sees no letup in the number of bids for teams

Five weeks ago, the world watched as China's Foreign Minister Qin Gang met US Secretary of State Antony Blinken in Beijing for high stakes talks between the two powers.

Pan Gongsheng's appointment comes after he was installed as the Communist Party chief of the PBOC earlier this month, a surprise move that analysts said highlighted Beijing's urgency to bolster the country's slowing economy and stem the yuan's slide.

China is pushing its regional power systems to quickly bridge regulatory differences in order to meet a 2025

Rio Tinto Group reported a drop in first-half profit and cut its dividend again as China’s economic slowdown

Australia hopes to complete an agreement with India that will expand market access for Australian exporters by the

Three Japanese market veterans ruminating over beer in Tokyo whether Chinese debt is the deal of the century

Parents of Chris Parry, who died in Ukraine, say they are determined to honour their son's legacy.

FRANKFURT (Reuters) -Deutsche Bank posted on Wednesday a 27% fall in second-quarter profit as investment banking revenues slumped, but the

Wildfires have claimed most lives in Algeria, but blazes are also widespread in Greece and Italy.

Layers of potato interleaved with clotted cream, spinach, a hint of garlic and nutmeg – a dish that will bring you together with people you love,” says chef Emily Scott. “Wild garlic is a perfect replacement for the spinach, when it is in season. It has a subtle fragrance and works in pesto, risottos, pasta, scones and here in this delicious dauphinoise.” Dauphinoise potatoes with spinach and clotted cream Serves: 8 Ingredients: 50g (2oz) unsalted butter 300g (10½ oz/1½ cups) clotted cream 150ml (5fl oz/scant 2⁄3 cup) creme fraiche or Rodda’s double (heavy) cream 1 whole nutmeg, for grating 1.2kg (2lb 10oz) waxy potatoes, peeled (Desirée potatoes work well) 900ml (30fl oz/3½ cups) full-fat milk 2 bay leaves 1 garlic clove, halved lengthways 200g (7oz) baby spinach, washed and stalks removed (wild garlic is a perfect alternative when in season) Cornish sea salt and freshly ground black pepper Method: 1. Preheat the oven to 160C (140C fan/320F/gas 2). Grease the sides and bottom of an oven-to-table dish with a little of the butter and set the rest aside to use later. 2. Place the clotted cream and creme fraîche in a bowl and stir together, then add a pinch of sea salt, some black pepper and a grating of nutmeg. 3. Cut the potatoes into 2.5mm (1⁄8 in) slices. Place them in a heavy-based pan and cover with the milk, then add a good pinch of sea salt, another grating of nutmeg, the bay leaves and garlic. Bring to the boil and cook for 10 minutes (be careful – the bottom of the pan can catch). Drain, discarding the milk, garlic and bay leaves. 4. Carefully layer the potatoes in the buttered dish alternating them with layers of spinach, seasoning each layer with salt and pepper. Make sure the top and bottom layers are just potato. Pour over the clotted cream mixture, making sure the top layer is just covered. Finish the top off with some more grated nutmeg and a few knobs of the remaining butter. 5. Bake in the middle of the oven for 1 hour, or until golden brown and a table knife passes through with ease. Allow to rest. ‘Time & Tide’ by Emily Scott (Hardie Grant, £28).