europe times breaking european trending news euro upcoming Hollywood Animation Movies
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Have a look at the upcoming Hollywood Animation Movies

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Animation movies are always awaited by children. Not only children are excited about these movies, but also the parents and youngsters are also super excited to watch the animation movies. Let’s have a look at the upcoming Hollywood animation movies.

The Lego Movie 2: The Second Part

The lego movie 2: The second part is a fantasy/science fiction directed by Mike Mitchell. The movie is scheduled to be released on 8 February 2019(USA). Chris Miller, Phil Lord, Dan Lin, Roy Lee and Jinko Gotoh are the movie producers. The screenplay is done by Chris Miller and Phil Lord.

UglyDolls

An animated adventure directed by Kelly Asbury in which the free-spirited UglyDolls confront what it means to be different, struggle with a desire to be loved, and ultimately discover who you truly are is what matters most. The movie expected to be released on 3 May 2019 (USA). The music direction is done by Christopher Lennertz. The movie is produced by Robert Rodriguez and Jane Hartwell.

Wonder Park

Wonder Park is the story of a girl, some animals, and a magic amusement park, directed by Robert Iscove, Clare Kilner and David Feiss. The movie is expected to be released on 15 March 2019 (USA). The movie is produced with a budget of 10 crores USD. The music is done by Steven Price.

Dumbo

Dumbo is an action adventure movie directed by Tim Burton. From Disney and visionary director Tim Burton, the all-new grand live-action adventure “Dumbo” expands on the beloved classic story where differences are celebrated, family is cherished and dreams take flight. Producers of the movie are Ehren Kruger, Derek Frey, Justin Springer and Katterli Frauenfelder. The movie is scheduled to be released on 29 Mar, 2019.

Sunaya Paison
Photo Courtesy: Google/ images are subject to copyright

europe times european news trendy cookery cooking recipe food dishes Grilled Garlic and Herb Shrimp
Food Trending

Grilled Garlic and Herb Shrimp

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Seafood is ever favorite and Shrimp dishes are always mouth watering. Lets take a look into the Garlic Grilled Shrimp recipe with a touch of healthy Herbs in it!

Ingredients

  • 2 tablespoons fresh minced garlic
  • 2 teaspoons ground paprika
  • 2 teaspoons Italian seasoning blend
  • 2 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons dried basil leaves
  • 2 tablespoons brown sugar, packed
  • 2 pounds large shrimp (21-25 per pound), peeled and deveined

Preparation

Whisk the paprika, garlic, Italian seasoning, lemon juice, olive oil, pepper, basil, and brown sugar together in a bowl until thoroughly blended. Stir in the shrimp, and toss to evenly coat with the marinade. Cover and refrigerate at least 2 hours, turning once.

Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source. Remove shrimp from marinade, drain excess, and discard marinade. Place shrimp on preheated grill and cook, turning once, until opaque in the center, 5 to 6 minutes. Serve immediately.

Photo Courtesy: Google/ images are subject to copyright

europe times breaking european trending news euro Facebook turned 15
Technology Trending

Facebook, the ultimate social media companion turned 15

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The world wide social networking service, Facebook turned 15 yesterday! The Facebook, shortly called ‘FB’ was launched on February 4th 2004 by Mark Zuckerberg, who were just 19 then, with his college roommate and fellow Harvard University student Eduardo Saverin.

The predecessor of Facebook, FaceMash was opened in 2003. Facebook was expanded to twenty-one universities in the United Kingdom and others around the world, on October 1, 2005. Facebook launched a high school version in September 2005, and Zuckerberg called the next logical step. Later, they expanded membership eligibility to employees of several companies, including Apple Inc. and Microsoft.

On the 15th birthday, lets take a look at some inspirational quotes from Facebook’s captain, Mark Zuckerberg!

  1. “I started the site when I was 19. I didn’t know much about business back then.”
  2. “I think a simple rule of business is, if you do things that are easier first, then you can actually make a lot of progress.”
  3. “The question I ask myself like almost every day is,’Am I doing the most important thing I could be doing?”
  4. “Find that thing you are super passionate about.”
  5. “Don’t let anyone tell you to change who you are.”
  6. “People can be really smart or have skills that are directly applicable, but if they don’t really believe in it, then they are not going to really work hard.”
  7. “Our society needs more heroes who are scientists, researchers, and engineers. We need to celebrate and reward the people who cure diseases, expand our understanding of humanity and work to improve people’s lives.”
  8. “If you just work on stuff that you like and you’re passionate about, you don’t have to have a master plan with how things will play out.”
  9. “Instead of building walls, we can help build bridges.”
  10. “If you’re always under the pressure of real identity, I think that is somewhat of a burden.”
  11. “Books allow you to fully explore a topic and immerse yourself in a deeper way than most media today.”
  12. “My number one piece of advice is: you should learn how to program.”
  13. “Helping a billion people connect is amazing, humbling and by fare the thing I am most proud of in my life.”
  14. “Move fast and break things. Unless you are breaking stuff, you are not moving fast enough.”
  15. “I’m here to build something for the long-term. Anything else is a distraction.”

(Quotes listed are by Mark Zuckerberg)

Sunaya Paison
Photo Courtesy: Google/ images are subject to copyright

europe times european news trendy cookery cooking recipe food dishes Chicken Enchiladas Suizas
Food Trending

Chicken Enchiladas Suizas

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Ingredients

  • 1 tablespoon butter
  • 6 skinless, boneless chicken breast halves
  • 1 cup onion chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 2 cups shredded Cheddar cheese
  • 1 cup green salsa
  • 1 (4 ounce) can diced green chile peppers
  • 1 cup chopped fresh cilantro
  • 4 teaspoons ground cumin
  • 2 chipotle peppers in adobo sauce, chopped
  • salt and ground black pepper to taste
  • 12 (7 inch) flour tortillas
  • 10 ounces shredded Monterey Jack cheese
  • 1 cup whipping cream
  • 1/2 cup chicken broth

Preparation

Take a pot of lightly salted water to a rapid boil over medium-high heat. Add the chicken to the boiling water; cover. Cook for about 15 to 20 minutes. Drain and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10×15 baking dish.

Melt the butter in a skillet over medium heat. Cook the onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add the chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.

Place about 1/3 cup of the chicken mixture along the edge of a tortilla; roll tightly into a tube. Place the enchilada, seam-side down, into the prepared baking dish. Repeat until all the chicken mixture is used. Sprinkle Monterrey Jack cheese over the enchiladas. Whisk together the whipping cream and chicken broth in a small bowl; pour over the enchiladas. Cover the dish with aluminum foil.

Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

Photo Courtesy: Google/ images are subject to copyright

Europe times European news Euro food diet health Go Green With Some Italian Salads
Food Health Trending

Go Green With Some Italian Salads

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Salads are always preferred for the healthy diet. Lets make some tasty Italian green salad!

Ingredients

  • 1 garlic clove, smashed
  • Salt
  • 2 tablespoons mayonnaise
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Freshly ground pepper
  • 1 large romaine heart, chopped
  • 1 small head of radicchio—halved, cored and coarsely chopped
  • 1/4 head of iceberg lettuce, coarsely chopped
  • 1 tender celery rib, thinly sliced
  • 1/2 small red onion, thinly sliced
  • 1/2 cup cherry tomatoes
  • 1/4 cup pitted green olives, preferably Sicilian
  • 8 peperoncini
  • 2 ounces Parmigiano-Reggiano cheese, shaved (1 cup)

Preparation

Mash the garlic to a paste with a generous pinch of salt, in a large bowl. Whisk in the mayonnaise, vinegar and oregano, then whisk in the olive oil. Season with pepper. Add all of the remaining ingredients and toss well. Serve right away.

Photo Courtesy: Google/ images are subject to copyright

Europe times European news Euro Jean-Luc van den Heede
News Travel Trending

Jean-Luc van with the Golden Globe

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The French solo sailor Jean-Luc van den Heede (73) wins the 2019 Golden Globe Race, after 211 days and 23 hours at sea. The race started on the month of July last year with 19 sailors. He had arrived on Tuesday in Les Sables d’Olonne in western France in his 35-foot yacht Matmut, the first boat to finish the 30,000-mile Golden Globe race. Only 5 sailors including Jean were left during the last stages of the race. The final 5 positions were occupied as follows:

1 Jean- Luc VDH (FRA) Rustler 36 Matmut WINNER
2 Mark Slats (NED) Rustler 36 Ohpen Maverick
3 Uku Randmaa (EST) Rustler 36 One and All
4 Istvan Kopar (USA) Tradewind 35 Puffin
5 Tapio Lehtinen (FIN) Gaia 36 Asteria

“From all my experiences, I am well aware of the difficulties this race poses.”-Jean-Luc van den Heede

He also holds the record for the fastest solo west-about non-stop circumnavigation against the prevailing winds and currents, and has been a podium finisher in four previous solo round the world races.

Sunaya Paison
Photo Courtesy: Google/ images are subject to copyright

europe times european news health food Chicken Marsala Over White Rice
Food Trending

Delicious Chicken Marsala Over White Rice

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Here is a simple and delicious chicken Marsala recipe.

Ingredients

  • 2 cups water
  • 1 cup uncooked white rice
  • 1 cup all-purpose flour
  • salt to taste
  • ground black pepper to taste
  • 1 pinch dried oregano to taste
  • 1 pound skinless, boneless chicken cutlets, pounded to 1/4-inch thickness
  • 2 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup sliced fresh mushrooms
  • salt and ground black pepper to taste
  • 1/2 cup Marsala wine
  • 1/2 cup chicken stock

Preparation

Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set rice aside. In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.

Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Arrange the chicken in the skillet and cook until the chicken is no longer pink inside and golden brown outside, 5 to 8 minutes per side. Drain the cooked chicken on a paper towel-lined plate.

Melt the remaining 1 tablespoon butter in the same skillet over medium heat while scraping up any brown bits with a spoon. Stir in the garlic; cook and stir until fragrant. Add the mushrooms, and cook and stir until they are tender and have released their liquid, about 10 minutes. Season with salt and black pepper, then stir in the Marsala wine and chicken stock.

Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil. Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more. Serve the chicken and sauce over the cooked rice.

Photo Courtesy: Google/ images are subject to copyright