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Wanna Taste the World’s Best Food?

By 2768 0

In an award ceremony at Singapore, the Mirazur restaurant of France was awarded as the world’s No:1 restaurant. It is for the first time that Mirazur’s chef Mauro Colagreco and his dining room is achieving the first place. Previously the restaurant was having the third position.

The competition was organised by the World’s 50 Best Restaurants. The restaurant’s ‘salt-crusted beetroot with caviar cream’, is one among the world famous dishes, in which the vegetables are taken from its own garden. The restaurant is run by an Argentine chef.

Argentine chef Mauro Colagreco

The methodology of the awards, which started since 2002 has been questioned by some critics. The list of awards had been prepared on the basis of more than 1,000 culinary experts’s decisions.

Spain’s three restaurants had the top 10 positions. Restaurants of Denmark and Peru had two top 10 entries each.

William Reed Business Media, that published the World’s best 50 restaurants said that “Mirazur provided “the ultimate restaurant experience”.

They added that they are highly impressed by the “unrivalled views of the French Riviera, three levels of cascading vegetable gardens churning out the sweetest produce and a team of outrageously talented cooks and front-of-house staff”.

Reuters reports that Argentine chef Mauro Colagreco said that he felt like he “was in the sky”.

Check out the list of the top 10 restaurants:

  1. Mirazur, Menton – France
  2. Noma, Copenhagen -Denmark
  3. Asador Etxebarri, Axpe -Spain
  4. Gaggan, Bangkok -Thailand
  5. Geranium, Copenhagen -Denmark
  6. Central, Lima -Peru
  7. Mugaritz, San Sebastián -Spain
  8. Arpège, Paris -France
  9. Disfrutar, Barcelona -Spain
  10. Maido, Lima -Peru

Image courtesy: sg .asiatatler .com, news .sky .com / images are subject to copyright

european food
Food Trending

French Onion Soup – Perfect for a Chilling Winter

By 958 0

Ingredients:

  • 2 tablespoons olive oil
  • 1/2 cup unsalted butter
  • 4 (10.5 ounce) cans beef broth
  • 4 cups sliced onions
  • 4 cups sliced onions
  • 1 teaspoon dried thyme
  • 4 slices French bread
  • salt and pepper to taste
  • 2 slices Swiss cheese, diced
  • 4 slices provolone cheese
  • 1/4 cup grated Parmesan cheese

Preparation:

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.

Image courtesy: halfbakedharvest .com / images are subject to copyright

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Natural Disaster News Travel

Passenger captured the video of Turbulence on Kosovo-Switerland flight

By 3188 0

A passenger has captured the moment a plane hit a severe pocket of turbulence, on Kosovo-Switzerland flight.

Media reports said that about ten people have been injured in the incident aboard the ALK Airlines flight from Pristina to Basel. A member of cabin crew had been thrown into the ceiling.

The video shows the frightened passengers crying and shouting and some others praying. This incident was just before 20 minutes, when the plane was to land.

Watch the Video !!

Image / Video courtesy: charlottethepilot .com, R c (YouTube) / images and videos are subject to copyright

europe times
Food

Taste a Spicy-Smoky Indian Tea – Tandoori Chai

By 2859 0

Tandoori Chai

Ingredients:

  • Milk: 2 cups
  • Water: 1/2 cup
  • Indian tea powder: 1 tbsp
  • Ginger paste: 1 tbsp
  • Sugar for taste
  • Cardamom: 3-4 pcs
  • Small Clay pot

preparation:

Place the clay pot in medium flame and heat the whole pot for about 10 minutes. Keep changing the position of pot to heat it evenly. Meanwhile, heat a pan and add the milk and water into it.

Once the milk start boiling, prepare the tea by adding ginger, cardamom, 1 tbsp tea powder and 2 tbsp sugar in it and boil it for 2-3 minutes in low flame. When the tea is ready , remove it from the stove and stain it.

Increase the flame to high and heat the clay pot properly. Use tongs for holding pot. Once the clay pot is heated properly, gently put the hot clay pot into a pan. Now, pour the prepared hot tea into all over the clay pot.

Now a nice, smoky flavored smell will come. Now, carefully take out the clay pot and transfer the tea into another cups, preferably a clay cup. Serve hot!

Image courtesy: bingedaily .in / images are subject to copyright

europe times
Food

Roll Some Yummy Italian Choc-Berry Roulade

By 1381 0

Ingredients:

  • Cream of tartar: 1 tsp
  • Dutch cocoa powder: 1 tbsp
  • Egg whites, at room temperature: 6 nos
  • Cornflour: 1 tsp
  • Caster sugar: 1 1/3 cups (295 g)
  • Finely chopped dark chocolate: 50 gm
  • Balsamic vinegar: 1 tsp
  • Icing sugar

Preparation:

Sift the cream of tartar, cocoa, and cornflour into a bowl and mix it well. Add a small pinch of salt into it. Mix it well and set aside. Whisk the egg whites in a large bowl with electric beaters until frothy.

Gently add the caster sugar, 1 tbs at a time, beating constantly. Make sure that the mixture is stiff and glossy. Add the balsamic and cocoa mixture to the meringue mixture and beat until well combined. Fold in the chocolate. Pour the mixture into a tray. Bake for 25 minutes, until it becomes firm and springs back when gently touched. Cool it for 5 minutes.

Slightly wet a towel with water. Grease a sheet of baking paper with oil and place it, oil-side down, over the sponge. Cover it with the tea towel. Gently invert the sponge (leaving the bottom layer of baking paper on the sponge) onto the baking paper and tea towel.

Slowly roll into a log from one long side using the tea towel. Set it aside for cooling. For filling, whisk mascarpone and cream until stiff peaks form. Add kirsch and sugar and mix well.

Slowly unroll the sponge. Gently remove the tea towel and top layer of baking paper. Spread cream mixture over the sponge and scatter three-quarters of the almonds on top. In a bowl, combine the berries and scatter three-quarters over the cream. Roll up tightly to enclose the filling, Peeling the sponge away from the bottom layer of baking paper.

Place it in a serving dish. Spread remaining cream mixture on top of the Roulade and top with remaining almonds and berries. Dust it with icing sugar before serving!

Image courtesy: sweetlana. net / images are subject to copyright

European Breaking News
Food

Beignets – Purely A French Dessert

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Ingredients:

  • 1 envelope active dry yeast
  • 1/2 cup granulated sugar
  • 1 1/2 cups lukewarm water
  • 2 eggs, slightly beaten
  • 1 cup evaporated milk
  • 1 1/4 teaspoons salt
  • 1/4 cup shortening
  • 7 cups bread flour
  • Nonstick spray
  • 3 cups confectioners’ sugar
  • Oil

Preparation:

In a large bowl, mix water, sugar, and yeast in a large bowl and let sit for 10 minutes. In another bowl, beat the eggs, salt and evaporated milk. Add the egg mixture to the yeast mixture and combine it well. Measure out the bread flour in a separate bowl.

To the yeast mixture, add 3 cups of the flour and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove the dough from the bowl. Put it on a lightly floured surface and knead until smooth. Apply nonstick spray in a bowl. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours.

Preheat the oil in a deep-fryer to 350 degrees F. Add the confectioners’ sugar to a plastic bag and. Set it aside. Roll the dough into about 1/4-inch thickness and cut into 1-inch squares. Deep-fry it by flipping constantly until they become a golden color.

After the Beignets are fried, drain them for a few seconds on paper tissues. Toss them into the bag of confectioners’ sugar. Hold the bag closed and shake to spread it evenly.

Image courtesy: steemit. com / images are subject to copyright

European Breaking News
Health Lifestyle News

Climate emergency declared by Irish Government

By 954 0

The Republic of Ireland has declared a climate emergency, a decision hailed by the Swedish teenage environmental campaigner Greta Thunberg as “great news”.

A Fianna Fail amendment to the Parliament declaring a climate emergency has been accepted without a vote. The amendment called on the parliament “to examine how [the Irish government] can improve its response to the issue of biodiversity loss”. This has been accepted on Thursday.

Eamon Ryan, The Irish Green party leader who raised the amendment called the decision “historic”. “Declaring an emergency means absolutely nothing unless there is action to back it up.That means the Government having to do things they don’t want to do”, said Eamon Ryan.

Scotland plans to raise targets to reduce greenhouse gas emissions to net-zero by 2045. “Great news from Ireland!! Who is next” said Greta Thunberg, the 16-year-old activist who raised the isuue of Global climate change.

Image courtesy: straitstimes. com / images are subject to copyright

European Breaking News
Food Trending

Apple Pie – A Tasty Serve !

By 1236 0

Ingredients:

  • All-purpose flour : 2 1/2 cups
  • Granulated sugar : 2 tbsp
  • Salt : 1 tsp
  • Cold lard : 1/2 cup
  • Cold unsalted butter, cubed : 1/2 cup
  • Ice water : 8 tbsp

For Filling:

  • Fresh Apples, sliced : 6 cups
  • Granny Smith apples, sliced : 4 cups
  • Lemon Juice : 1 tbsp
  • Butter : 2 tbsp
  • Granulated sugar : 2/3 cup
  • Cornstarch : 1/4 cup
  • Lemon zest : 2 tsp
  • Cinnamon : 1/4 tsp
  • Salt : 1/4 tsp
  • Grated nutmeg : 1/4 tsp

Preparation:

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.

Image courtesy: chatelaine. com / images are subject to copyright

European Breaking News
Lifestyle News

New Zealand PM Jacinda Ardern Gets Engaged to Long Time Partner

By 2215 0

Jacinda Arder (38), the Prime Minister of New Zealand gets engaged to Clarke Gayford (41), her long time partner. Her spokesman, on Friday said that the couple got engaged after a proposal over the Easter holidays.

Clarke Gayford is the host of a TV fishing show. The couple have a ten-month-old daughter named Neve Te Aroha. The pregnancy of Arder was announced in early 2018, and it was considered as a motivation symbol of progress for women in leadership roles.

The couple were widely congratulated on social media after the news of their engagement was out. New Zealand National Party leader Simon Bridges wrote, “Natalie and I extend our congratulations to the PM and Clarke on their engagement”.

After Pakistan’s former Prime Minister Benazir Bhutto, Ardern is only the second elected leader to give birth while in office. Jacinda Arder was a noted personality in the New Zealand Mosque attack issue, for showing extreme compassion for the victims.

Image courtesy: newshub. co. nz / images are subject to copyright

Europe Times
Entertainment Lifestyle News

Miss Glam World 2019 Crown Goes to Ms. Rachel Leigh Stacy from USA

By 1807 0

Finally, the Sparkling crown of Miss Glam World 2019 fits on the head of Ms. Rachel Leigh Stacy, from USA. Miss Glam World 2019, the prestigious event was presented by Manappuram Finance Ltd and Mahindra, and organised by Pegasus, at Gokulam Convention Centre, India, Kerala.

Ms. Reshma RK Nambiar from India and Ms. Daria Shapovalova from Tatarstan were the first and second runners up respectively. Previous year winner Ms. Estefania Chavez Garcia crowned the Miss Glam World 2019 winner. Mr. V P Nandakumar, MD & CEO of Manappuram Finance Ltd and Mr. Suresh Kumar, Regional Sales Manager Mahindra and Mahindra crowned the first and second runners up.

Manappuram Finance Limited and Mahindra are the prime partners of the event in which 37 beautiful ladies from different countries of the world competed for the title. Saj Earth Resorts & Convention center, Medimix and DQUE Watches are the powered by partners of the event.

The grooming session for this competition had the prime rounds such as National costume round, Red cocktail round and White gown round,and was commenced from April 20th in SAJ Earth Resort & convention centre, Kochi. The session, which was handled by prominent personalities in the modelling sector, and which aimed to impart knowledge in yoga, meditation, personality development, beauty care, catwalk, photo shoot and talent search to the contestants, helped the ladies to gain more confidence.

Eminent personalities from the film and fashion sectors were present in the judging panel of the event for judging and guiding the contestants. The Judges were, Hari Anand, Christine Huang, Anjali Raut Gill, S. Sreesanth and Estefania Chavez Garcia.

Miss Glam World along with Miss South India, Mrs South India, Miss Queen of India, Miss Asia and Miss Asia Global are also conducted by Pegasus and are the only beauty pageants which does not judge a women’s beauty with a bikini round, said Dr. Ajit Ravi, Chairman of Pegasus.

The winners were crowned with the golden crown designed by Parakkat Jewellers. Apart from the winners, the judging panel also selected the sub-title winners.

The Sub-title winners are:

Miss Beautiful Hair​​: Ratih Ayu Syafriza (Indonesia)​
Miss Beautiful Smile​​: Rachel Leigh Stacy (USA)​
Miss Beautiful Skin​​: Erin Chapman (Canada)​
Miss Beautiful Face​​: Depaepe Charlotte (France)​
Miss Beautiful Eyes​​:Welikatiyage Sarangi Sangeetha (Sri Lanka​
Miss Congeniality​​​: Erin Chapman (Canada)​
Miss Personality​​​: Kaddy Samateh (Gambia)​
Miss Catwalk​​​: Rachel Leigh Stacy (USA)​
Miss Perfect Ten​​​: Enanga Ndolo Mbesa (Cameroon)​
Miss Talent​​​​: Daria Shapovalova (Tatarstan)​
Miss Photogenic​​​: Gluščević Natalija (Montenegro)​
Miss Viewers’ Choice​​: Karina Serazetdinova (Russia)​
Miss Social Media​​​: Ratih Ayu Syafriza (Indonesia)
Miss Fitness​​​​: Daria Shapovalova (Tatarstan)​​
Gourmet Queen​​​: Erin Chapman (Canada)
Miss National Costume​​: Ma Han Thu San (Myanmar)

Only invited guests were permitted access to the venue where the program took place. Those received the invitation have been advised to wear black or red coloured dress.