List of All Articles with Tag 'k'

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

Legendary songwriter Stevie Nicks had some words of gratitude for a fellow artist.

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.

Romelu Lukaku has said he 'belongs' at Inter amid rumours of a return to parent club Chelsea.

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

BRUSSELS Ukraine will not be able to join NATO as long as the war is going on, the

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.

Not great vibes for Miami.

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