List of All Articles with Tag 'style'

Pumpkins and squash are great in tarts, and it’s the mixture of sweet and salty in savoury pumpkin tarts that really gets me,” says food writer Diana Henry. Pumpkin tarts with spinach and gorgonzola Serves: 6 Ingredients: For the pastry: 225g plain flour, plus more to dust 175g butter, chilled and chopped Sea salt flakes For the filling: 450g pumpkin or squash Olive oil 450g spinach, coarse stalks removed 2 large eggs, plus 1 egg yolk 275ml double cream 50g parmesan cheese, finely grated Freshly grated nutmeg 200g gorgonzola cheese Freshly ground black pepper Method: 1. For the pastry, put the flour, butter and a good pinch of salt into a food processor and pulse-blend the mixture until it resembles breadcrumbs. Add just enough very cold water to make the pastry come together. Wrap it in foil or clingfilm and refrigerate for about half an hour. 2. Preheat the oven to 180C fan (375F), Gas 5. 3. Cut the pumpkin or squash from top to bottom into broad slices, remove the inner stringy bits and seeds, then peel. Brush lightly with olive oil and bake for 30-35 minutes, or until just tender. Turn off the oven. Put the spinach into a large saucepan, cover and wilt in the water left clinging to it (about four minutes over a medium heat). Drain well and leave to cool. 4. Make the custard by mixing together the eggs, egg yolk, cream and parmesan. Season well. Roll out the rested pastry on a lightly floured surface and use it to line six individual tart tins. Chill for another 30 minutes (or just stick them in the freezer for about 15 minutes). 5. Preheat the oven again to 180C fan, Gas 5. Prick the bottom of the tarts with a fork, line them with baking parchment and put baking beans or ordinary dried beans on top. Blind bake for 10 minutes. Remove the paper and beans and cook the pastry cases for another five minutes. 6. Cut the pumpkin into small slices, about 10 centimetres long and one centimetre thick. Squeeze every last bit of water from the spinach and chop it up. Season both of these and add some freshly grated nutmeg to the spinach. Spread the spinach over the bottom of the tart cases, then add the slices of pumpkin and dot with nuggets of gorgonzola. 7. Pour the custard mix over the tarts and bake for 25-30 minutes, or until the pastry is golden and the custard feels only just set when you put your forefinger in the centre of a tart. Leave for 10 minutes to let the custard finish cooking and set a little once you have taken it out of the oven. Beef pie with wild mushrooms and red wine With wild mushrooms and red wine, this beef pie is perfect as the days get shorter and colder. Serves: 6 Ingredients: 1kg braising beef, cut into large chunks 30g dried wild mushrooms Groundnut oil 350g baby onions, or small round shallots, peeled but left whole 50g butter 1 celery stick, finely chopped 2 garlic cloves, crushed 30g plain flour 300ml red wine Leaves from 3 thyme sprigs 3 bay leaves 300g fresh mushrooms, sliced 3 tbsp finely chopped flat leaf parsley leaves 320g puff pastry for 1 big pie, 600g for 6 small pies 1 egg, lightly beaten Sea salt flakes and freshly ground black pepper Method: 1. Dry the meat well with kitchen paper (if it’s wet it won’t brown properly). Put the dried mushrooms in a heatproof bowl and pour enough boiling water over to just cover. Leave to soak for 30 minutes. 2. Heat two tablespoons of oil in a heavy-based casserole and brown the beef in batches: it is very important to cook it in batches otherwise the meat will not colour well. Remove each batch as it’s done. Add the baby onions or shallots to the pan and lightly brown them, adding a little more oil if you need it. Reduce the heat, add 20 grams of the butter and all the celery and garlic, and sweat for 10 minutes. Return the meat, with any juices, to the casserole. Season well and, over a low heat, add the flour. Stir everything round until it is well coated. Cut up the mushrooms and add to the pot with their soaking liquid (strain the liquid through muslin, as it can be gritty). Add the red wine, thyme and bay leaves and bring to the boil. Immediately reduce the heat, cover and cook over a very gentle heat for one-and-a-half hours, stirring every so often. Take the lid off for the last 15-20 minutes to reduce the liquid. You need thick juices for a pie, so, if they’re too thin, remove the meat and mushrooms and boil to reduce the sauce. 3. Melt half a tablespoon of oil and the remaining butter in a saute pan and cook the fresh mushrooms briskly over a high heat so that they get well coloured. Season and let the mushrooms cook until they exude their liquid and it evaporates. Stir the parsley and the cooked fresh mushrooms into the meat and check the seasoning. Leave to cool completely. 4. Put the meat in one large or six small pie dishes and roll out the pastry to fit the dish(es). Cut a strip or strips large enough to go around the edge or edges. Brush the edge(s) with water and press the strip on. Dampen this with water and cover the pie or pies with their lids, pressing the pastry down. Trim off the excess, knock up the edges and crimp them, if you like, or just press with a fork. Use the remaining pastry to decorate, making little holes in the top for steam to escape. Brush with the beaten egg and chill for half an hour. Preheat the oven to 190C fan, Gas 6. 5. Bake in the oven for 40-45 minutes for one large pie, or 25-30 minutes for smaller pies. Serve immediately. Pecan and pear upside-down cake “The cranberries look beautifully jewel-like on this cake, which can be eaten warm as a pudding as well as with tea or coffee,” says Henry. “The fruit combination also works well in a Tarte Tatin. The ginger here is optional, but it mutes the sweetness a little.” Serves: 10 Ingredients: For the fruit and nuts: 75g unsalted butter 115g caster sugar 350g firm pears (about 2) 140g cranberries 75g pecans For the cake: 120g unsalted butter, softened 200g caster sugar 2 large eggs, separated Drop of vanilla extract 210g self-raising flour 1 tsp baking powder 1 tsp ground ginger (optional) 175ml full-fat milk Method: 1. Preheat the oven to 180C fan (375F), Gas 5. 2. Melt the butter and sugar for the fruit and nuts in a heavy-based ovenproof saute pan, 25cms in diameter, over a low heat. Peel and core the pears and cut them into slices, about 1cm thick, then place them on top of the butter and sugar. Cook these over a gentle heat until just tender, then whack the heat up and cook them until lightly caramelised. Scatter the cranberries and pecans on top and gently mix all the fruit around. Turn the heat off, but don’t let the pan get cold. 3. For the cake, cream the butter and sugar and add the egg yolks and vanilla. Mix in half the flour along with all the baking powder and ginger, if using. Add the milk and then the other half of the flour. Mix until smooth. 4. Whisk the egg whites until they form medium peaks. Add one tablespoon of the beaten whites to the batter to loosen it, then, working quickly, fold in the rest with a large spoon. 5. Spread the batter over the fruit and nuts in the pan and bake in the preheated oven for 35-40 minutes, or until a skewer inserted into the sponge comes out clean. 6. Leave the cake to cool for 10 minutes before turning it out, but no longer, or the caramelised fruit will stick to the pan. If this does happen, carefully lever the pears off the pan and lay them on to the cake with their dark, caramelised sides facing upwards. ‘Roast Figs, Sugar Snow’ by Diana Henry (Aster, £22). Read More Is there such a thing as British pizza? Five easy recipes to cook with your kids The dish that defines me: Rosie Grant’s grave recipes Courgette season is nearly over – here’s three ways to make the most of them How to cook to keep your gut healthy Leave Rick Stein alone – it’s totally reasonable to charge £2 for mayo and ketchup

On a sunny day off the southern coast of Greece last week, two aging tankers nestled next to

The writers strike is over

Asian stocks look set to follow Wall Street lower as investors contemplate a protracted period of higher interest

The Orionid meteor shower is visible around the world, and this year it peaks the night of Saturday, October 21.

Join me. Perhaps you will learn some things you didn't know about the wonderfully spooky 'Unsolved Mysteries,' which celebrates its 35th anniversary this year.

From finely cut bangs to platinum tresses, Kim Kardashian isn’t anything if not daring when it comes to experimenting with her hair. The 42-year-old style muse may have just pulled off her most jaw-dropping transformation yet as she posed for the CR Fashion Book 2023 cover with a buzzed head and thinly arched brows. Creative director Youssef Marquis reimagined Kardashian’s long dark locks more frayed and short-ended. The reality star’s predictable sleek, fine appearance was replaced by a rugged and bare style, juxtaposing the very image Kardashian has created for herself. In the photo shoot, Kardashian can be seen stripped of colour and accessories, with only her barely-there brows and almost gone head of hair giving her a bit of edge. Smears of dirt wrapped the lauded A-lister’s arms, chest, and white tank top. Other images displayed the businesswoman with angeled readers, a thick stroke of black eyeshadow under her waterline, a C-cut of makeup drooping down her cheek to the edge of her mouth, and dangling a cigarette by her teeth as she focused on a camera ahead. Her clothing switched from a fitted tank to an oversized sweater and a thin button-down jumper. In the world of CR, Kardashian is both the spectacle and the seer. A soft shimmery gloss coated her eyelids as the only apparent makeup on her face. The cover said, “Kim Kardashian by Nadia Lee Cohen.” On social media, the new look has proven to be a hit among Kardashian’s fans. “Umm, this is iconic,” one fan wrote in the comments under Kardashian’s Instagram post, while another said: “Sooo cool, I love this look on you.” The Skims founder also reflected on her first encounter with the magazine’s Editor-in-Chief, Carine Roitfeld. “I had always heard you were the most stylish person on the planet, and I had your books at my house. We met when I was pregnant with North, and you asked to do my first fashion cover,” she remarked. “I was freaking out. Karl [Lagerfeld] shot it, Riccardo [Tisci] art directed it, and you styled it. I was so nervous and so excited all at the same time.” Kardashian allowed her cover feature for CR Fashion Book to play out exactly as the team had envisioned. “I show up on set and the makeup artist only had two products,” the entrepreneur confessed. “And I was low-key freaking out but obviously trusted your plan.” Labelled as “the muse of our generation,” the Skkn creator’s account on parenting, social justice, and internal reflection was analysed in her exclusive sit down with Roitfeld. “If there was a goddess who presided over social media, reality television, fashion, or entrepreneurship, Kim Kardashian could arguably hold any and all of those titles,” her feature read. The fashion fanatic first posed for the cover of CR with their Fall/Winter 2013 Issue 3. Here, her spirit was pictured differently. Kardashian’s fluffy eyebrows remained as they were, and her satiny straight hair stayed. Read More Kim Kardashian wears Chanel Barbie necklace in new Super Bowl ad with Usher Kim Kardashian makes her scripted TV debut in American Horror Story. Here’s how to watch and stream online Kim Kardashian faces backlash for posing in Balenciaga after condemning brand over child scandal Kim Kardashian wears Chanel Barbie necklace in new Super Bowl ad with Usher Caitlyn Jenner claims Kim Kardashian ‘calculated how to be famous’ in early career Kim Kardashian faces backlash for posing in Balenciaga a year after campaign scandal

“Leave the Gun, take the cannoli” was improvised by actor Richard Castellano. But a disagreement with director Francis Ford Coppola may have led to him being ousted from the sequel.

A man strolls out of a New Zealand supermarket carrying bags stuffed with nine stolen legs of lamb.

Scientists in New Zealand used a custom-built drone to record this rare moment.

Emma Heming Willis, actor Bruce Willis’ wife, provided an update on her husband’s health in a new interview with the Today show. She said being a celebrity does not change the reality of living with a disease like frontotemporal dementia. “You know what I’m learning is that dementia is hard. It’s hard on the person diagnosed, it’s also hard on the family,” she explained. “And that is no different for Bruce or myself or our girls. When they say this is a family disease, it really is.” Willis’ family first announced his diagnosis of frontotemporal dementia in March. At the time, they wrote they had the “deepest gratitude for the incredible outpouring of love” following the initial news. Here we take a closer look at the condition, known as FTD. – What is FTD? FTD refers to a group of illnesses that primarily affect the frontal and temporal lobes of the brain, which are associated with behaviour, personality, and language, per the Mayo Clinic. It’s often misdiagnosed as Alzheimer’s disease or a psychiatric problem, and it often begins between age 40 and 65. FTD accounts for between 10 and 20 per cent of all dementia cases. – What causes FTD? It’s not clear what causes FTD. Certain genetic mutations have been linked to the condition, but many people who develop FTD do not have a family history of the illness. The NHS says that, like other forms of dementia, FTD tends to develop slowly and get gradually worse over the years. – What are the symptoms of FTD? There are two types of FTD – behavioural variant FTD (bvFTD) and primary progressive aphasia (PPA). BvFTD, which results from damage to the frontal lobes of the brain, mainly causes problems with behaviour and personality. PPA, when damage occurs to the temporal lobes on either side of the head nearest the ears, causes language problems. Alzheimer’s UK says that FTD symptoms are “very different” to other more common types of dementia, such as day-to-day memory loss – adding that in the early stages of the disease, many people can still remember recent events. The symptoms can be distressing to family members, as they include lack of judgment, inappropriate social behaviour, decline in personal hygiene, compulsively putting things in one’s mouth, and eating inedible objects. People may also show a lack of interest in their activities, which is sometimes mistaken for depression, and they may exhibit a lack of empathy. – How is FTD treated? According to Dementia UK, there is no prevention or cure for FTD and it is often best to “focus on practical strategies to help the person live as well as possible with the diagnosis”. Willis’ family said that the lack of treatment for the disease was “a reality that we hope can change in the years ahead” with further research. They added that they hope media attention will be used to raise more awareness of FTD. “Bruce always believed in using his voice in the world to help others, and to raise awareness about important issues both publicly and privately,” they said. “We know in our hearts that – if he could today – he would want to respond by bringing global attention and a connectedness with those who are also dealing with this debilitating disease and how it impacts so many individuals and their families. “Bruce has always found joy in life – and has helped everyone he knows to do the same.” Read More Charity boss speaks out over ‘traumatic’ encounter with royal aide Ukraine war’s heaviest fight rages in east - follow live Kate gives a lesson in autumnal power dressing in a green trouser suit How can I boost my soil when I go peat-free? See Cate Blanchett champion sustainable fashion at glamorous Giorgio Armani show

Technically, it’s not. Connecticut’s “official nickname” is the “Constitution State.”