The European country of France, where the popularity of e-scooters and the number of young e-scooter users have seen tremendous increases in the recent years, has decided to bring laws to control the misuse of e-scooters.
The law has come as the country has seen several severe e-scooter accidents in the recent past.
Last week, a young man died and a woman serious injured when the e-scooter in which they had been travelling struck a car.
Likewise, several similar incidents have been reported in the recent past.
The proposed regulation will bring cap to the speed of e-scooters from the present speed of 50 km/h to the regulated speed of 20 km/h.
Hereafter, these scooters will not be allowed to travel through the pavements designed for pedestrians.
Moreover, the proposed regulation is likely to disallow the travelling of more than one person in a e-scooter at a time.
E-scooter has many fans in France. Its popularity is partly due to its environment friendly character.
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Preheat the oven to 190 degrees C. Take a jelly roll pan and put a waxed paper on its bottom. Beat well the egg whites, vanilla extract, and salt in a large bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined.
Beat the egg yolks in a separate bowl. Mix it well until it becomes thick and yellow colored. Fold into egg white mixture. Fold in chopped walnuts and flour gently until combined. Spread the batter into the prepared jelly roll pan.
Bake it in the preheated oven, about 12 minutes. Test it by inserting a toothpick in to the center. If it comes out neatly, the baking is perfect. Let it cool for 5 minutes after removed from the oven.
put it on a towel sprinkled with sifted confectioners’ sugar. Peel off wax paper and let cool to lukewarm, 5 to 10 minutes. Roll the cake and towel together. Leave it for cooling for about 15 to 20 minutes.
While cake cools, mix cold heavy cream and 1 tablespoon white sugar in a large bowl using an electric mixer. Unroll the cake and spread the whipped cream on it. Re-roll the cake. Put it in refrigerator for at least 30 minutes.
Use dollops of whipped cream and walnut halves for topping. Serve it sliced.
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In a small bowl, combine pineapple and strawberries and set it aside. Place the ice cream scoops in a long, narrow bowl. Place the banana halves on either side. Top the ice cream scoops with the previously prepared fruit mixture. Drizzle with chocolate syrup.
Add whipped cream to each scoop and on the bananas. Sprinkle with shaved chocolate and walnuts. Top each scoop of ice cream with a cherry. Decorate with mint sprigs, and serve chill.
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In a large bowl, add the ground almonds, cream and condensed milk and them together until thick. Save it for later. Take milk in a saucepan and heat it over high flame to boil. When it starts boiling, add the saffron strands to it. Mix it well and remove it from the flame. Let it cool.
Then, add the previously prepared almond mixture into it and blend well, until it reaches a thick and creamy consistency. Heat another pan over moderate flame and add coarsely chopped pistachios and almonds in to it and dry roast them for few seconds.
Add this to the Kulfi mixture, saving a little of this for final garnishing. Mix well and pour the mixture into the kulfi moulds of your choice. Cover the top with a butter paper. Keep it in the freezer until it is set.
When it is set, remove it from the mould and sprinkle some of the reserved pistachios and almonds. Serve it chilled and enjoy!!
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Heat all syrup ingredients over low heat in 1-quart saucepan, stirring occasionally, until warm. Keep it warm. Heat the griddle or skillet over medium heat or electric griddle to 375°F. Grease with cooking spray, vegetable oil or shortening.
Stir all pancake ingredients until blended, in a medium bowl. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until the edges are dry. Turn it and cook the other sides until golden. Garnish and serve with warm syrup.
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Mix well all the ingredients for the dough into a large bowl. Leave the dough for about half an hour. The dough will now double in size. Make small buns using this dough and then gently make a hole inside it as to form in the shape of a Donut.
Put the bagels into an oiled baking tray, and add a beaten yolk on top, and sprinkle some sugar or sesame seeds. Bake it at 392 F for 20 min. When the Bublik gets a brownish color, switch the oven off and let it cool for about 15 minutes and serve.
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Lets try some tasty and healthy Greek salad. Tzatziki – The Greek cucumber salad!
Ingredients:
¼ cup full fat Greek (strained) yogurt
1-2 tablespoons chopped fresh dill
1 minced garlic clove
½ teaspoon salt
2 teaspoons olive oil
Freshly ground pepper
Lemon juice – 1 tbsp
3 medium cucumbers
Preparation:
Mix well all the ingredients except the cucumbers in a large bowl. Cover with plastic wrap and refrigerate for an hour. Slice the cucumbers very nicely and mix with the yogurt dressing, until all cucumbers are coated with the dressing. Garnish chopped fresh herbs and serve.
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Melt the butter with olive oil in a pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions.
Add beef broth, sherry and thyme. Season it with salt and pepper, and simmer for 30 minutes. Heat the oven broiler.
Transfer the soup into bowls and place one slice of bread on top of each. Layer each slice of bread with a slice of provolone, 1/2 slice diced Swiss and 1 tablespoon Parmesan cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly.
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The Pixar Animation Studios along with Walt Disney Pictures comes again with the ever thrilling ‘Toy Story’ series today!!
This American computer-animated comedy film had stolen the hearts of its viewers. The movie is directed by Josh Cooley (in his feature directorial debut) from a screenplay by Andrew Stanton.
The story is really entertaining to kids as well as elders. Woody, Buzz Lightyear and the rest of the gang embark on a road trip with Bonnie and a new toy named Forky. The adventurous journey turns into an unexpected reunion as Woody’s slight detour leads him to his long-lost friend Bo Peep. As Woody and Bo discuss the old days, they soon start to realize that they’re worlds apart when it comes to what they want from life as a toy.
Watch the Trailer here, and rush to the Cinemas !!
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Mix 2 tbsp sugar, 1 tsp salt and flour in a food processor until combined. Add lard and pulse 12 times. Add 1/2 cup butter and pulse 7 or 8 times until pea-size.
After that add ice water through the feed tube until dough just comes together. Divide the prepared dough into balls and make the balls. Wrap in plastic wrap. Flatten it into discs. Refrigerate for about 1 hr.
Put it in the lowest level of oven. Place a baking sheet on rack and preheat to 425 F. Roll the dough portion into a 12-in. circle on a lightly floured surface. Press onto a 9-in. pie plate, then refrigerate. Roll remaining dough portion into a 13-in. circle. Place on a large plate and refrigerate.
In a large bowl, toss the apples with lemon juice. Melt 2 tbsp butter in a large frying pan over medium. Add apples and cook, stirring, until liquid evaporates, 7 to 9 min. Transfer it to a baking sheet and set on a rack, turning occasionally, until cooled, 25 min. Stir 2/3 cup sugar, cornstarch, lemon zest, cinnamon, 1/4 tsp salt and nutmeg in a bowl. Sprinkle over apples and toss to combine. Pour apples and any juices into chilled pie shell, spreading evenly.
Spread the remaining dough over apples, pressing edges of dough together. Trim the edges with scissors, if needed, leaving 1/2-in overhang. Fold top edge under bottom edge, then crimp together using index finger and thumb. Cut 3 to 5 steam vents on top. Brush with egg wash without touching the edges. Sprinkle with coarse sugar.
Put the pie on hot baking sheet and bake for 20 min. Reduce heat to 375 F, then rotate the pie. Continue baking until crust is deep golden brown and a paring knife can be easily inserted into apples, 20 to 25 min. Cover with foil if browning too quickly. Cool on rack for at least 2 hr.
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