News Trending

Elon Musk says he withheld Starlink over Crimea to avoid escalation

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Elon Musk has stated that he refused Kyiv’s request for access to his Starlink communications network over Crimea to avoid being complicit in what he viewed as a significant act of war. Kyiv had urgently requested to activate Starlink in Sevastopol, a major Russian naval port. This decision came to light following claims in a biography by Walter Isaacson that Musk had deactivated Starlink to thwart a drone attack on Russian ships, which a senior Ukrainian official argued allowed Russian attacks on civilians.

According to the official, Musk’s refusal to allow Ukrainian drones to use Starlink led to Russian naval vessels launching Kalibr missiles at Ukrainian cities. The official questioned why some people were defending Musk’s actions, which he deemed as promoting evil and assisting war criminals.

The controversy emerged alongside the release of Walter Isaacson’s biography, which suggested that Musk had deactivated Starlink in Ukraine due to concerns that an ambush of Russia’s naval fleet in Crimea could trigger a nuclear response from Russia. Ukrainian forces had reportedly targeted Russian ships in Sevastopol with submarine drones carrying explosives, but they lost connection to Starlink, resulting in the drones washing ashore harmlessly. Starlink terminals connect to SpaceX satellites and have played a crucial role in maintaining internet connectivity in Ukraine amid the conflict.

Musk countered the book’s claims by stating that SpaceX had not deactivated anything, as Starlink had not been activated in those regions to begin with. He explained that there was an emergency request from government authorities to activate Starlink all the way to Sevastopol, with the clear intention of sinking most of the Russian fleet at anchor. Musk believed that complying with this request would make SpaceX explicitly complicit in a major act of war and conflict escalation.

Dmitry Medvedev, Russia’s former prime minister, supported Musk’s stance, suggesting that Musk was the last reasonable mind in North America if Isaacson’s account was accurate.

In the past, Musk had emphasized that Starlink was not intended for use in wars and had been primarily designed to provide internet access for peaceful purposes, such as education and entertainment. He called for a truce, expressing his belief that Ukrainians and Russians were sacrificing their lives for small pieces of land, which he considered not worth the cost of human lives.

Musk had previously generated controversy by proposing a plan to end the conflict, which included recognizing Crimea as part of Russia and allowing residents of seized regions to vote on their preferred country. This proposal received criticism from figures like Russian chess grandmaster Garry Kasparov, who called it morally flawed.

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Food Trending

Cauliflower cheese – A classic British recipe

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Britain has a rich indigenous culinary tradition. Cauliflower cheese is a traditional British dish. It can be eaten as a main course, for lunch or dinner, or as a side dish.

Ingredients

  • 1 large cauliflower, cut into pieces without leaves
  • Half litre milk
  • 4 tbsp flour
  • 50g butter
  • 100 gr strong cheddar, grated
  • 2-3 tbsp breadcrumbs

Preparation:

Bring a large saucepan of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins – lift out a piece to test, it should be cooked. Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas.

Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.

Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using. Put in the oven and bake for 20 mins until bubbling. Serve hot.

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europe times european news daily trendy tasty food cookery recipe Lasagna
Food Trending

Have some tasty Lasagna

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Ingredients

  • 1 pound sweet Italian sausage
  • 3/4 pound lean ground beef
  • 1/2 cup minced onion
  • 2 cloves garlic, crushed
  • 1 (28 ounce) can crushed tomatoes
  • 2 (6 ounce) cans tomato paste
  • 2 (6.5 ounce) cans canned tomato sauce
  • 1/2 cup water
  • 2 tablespoons white sugar
  • 1 1/2 teaspoons dried basil leaves
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon Italian seasoning
  • 1 tablespoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 teaspoon salt
  • 3/4 pound mozzarella cheese, sliced
  • 3/4 cup grated Parmesan cheese

Preparation

Cook sausage, ground beef, onion, and garlic over medium heat until well browned in an oven. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C). To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

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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

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Food

French Baguettes- Homemade

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The long, thin loaf of French bread, ‘baguette’ that is commonly made from basic lean dough, is a healthy and tasty food. Lets make some homemade French Baguettes.

Ingredients:

  • 2 tablespoons honey
  • 2 envelopes dry active yeast (1 1/2 tablespoons)
  • 3 1/2 to 4 cups all-purpose flour, plus more for dusting
  • 2 teaspoons salt
  • Canola oil, for greasing bowl
  • Cornmeal, for dusting pan
  • 3 to 4 ice cubes

Preparation

Combine the honey, yeast and 1/2 cup warm water. Stir to combine and let the mixture stand until the yeast is activated and begins to foam, 5 minutes. Mix the flour and salt in a large mixing bowl with a dough hook and slowly add in the yeast mixture. Gradually add 1 cup warm water and mix until the dough comes together into a ball that is not too wet (you may not need all of the water).

If the dough is sticky, add a little bit more flour. Turn out the dough onto a floured surface and knead until the dough is smooth and elastic, 2 to 6 minutes. You can do the thumbprint test: press in the dough with your thumb and it should bounce back when it’s ready.

Form the dough into a ball, place it in a lightly-oiled bowl and cover with a dishcloth, so it doesn’t dry out. Let rest in a warm environment until doubled in size, 25 to 30 minutes. Punch down the dough and divide it in half. Shape into 2 baguettes by making a flat rectangle out of your dough, then folding the top and bottom towards the middle, like an envelope, and sealing the seam with your fingers. Keep repeating the folding and sealing, stretching the rectangle lengthwise as you go, until it’s about 12 to 14 inches long and 2 inches wide.

Fold and seal either end to round. Flip seam-side down and place on a sheet pan or baguette pan that has been dusted with cornmeal. Score the tops of the loaves, making deep diagonal slits 1/2-inch deep, cover with a dishcloth and let rise in a warm environment until they have doubled in size, 25 minutes.

Preheat the oven to 450 degrees F and position your oven racks with one on the bottom and the other in the middle. Place an oven-safe (non-glass) bowl or pan on the bottom rack.

When your bread has doubled for the second time, remove the towel and quickly and simultaneously, slide the sheet tray with the baguettes onto the middle rack while carefully throwing the ice cubes into the bowl on the bottom rack. The ice will create a burst of steam that will give you a nice crispy crust. Quickly shut the oven door so no steam escapes. Bake the baguettes until golden brown, 15 minutes.

Cook’s Note: If you have a glass window on your oven, place a towel over it when throwing the ice in, hot glass can shatter if ice touches it. Can serve with ricotta cheese and acacia honey.

Photo Courtesy: Sunaya Paison

europe times european news food recipes Chicken Breasts in Caper Cream Sauce
Food

Chicken Breasts in Caper Cream Sauce

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Planning to make a delicious and easy chicken dish for dinner? Here is a mouth watering recipe of Chicken Breasts in Caper Cream Sauce!

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 1 teaspoon lemon pepper
  • 1 teaspoon salt
  • 1 teaspoon dried dill weed
  • 1 teaspoon garlic powder
  • 3 tablespoons butter
  • 1/2 cup whipping cream
  • 2 tablespoons capers, drained and rinsed

Preparation

Season chicken breasts with lemon pepper, salt, dill weed, and garlic powder. Melt butter in a large skillet over medium heat. Place breasts in skillet, and increase heat to medium-high. Turn chicken frequently, until brown, about 5 minutes. Reduce heat to medium, and cook 5 to 7 minutes, until breasts are cooked through.

Remove chicken to a warm serving platter, and cover with foil. Return skillet to stove, and increase heat to high. Whisk in whipping cream, whisking continuously until reduced to sauce consistency, about 3 minutes. Remove from heat. Stir in capers. Pour sauce over chicken, and serve hot.

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europe times european news health food potato and garlic soup
Food Lifestyle

Cream of Green Garlic and Potato Soup

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Soups are an ever favorite dish. Lets give a try to the delicious Cream of Green Garlic and Potato Soup.

Ingredients

  • 4 russet potatoes, peeled and chopped into equal-sized chunks
  • 3 cups chopped green garlic, white and light green parts only
  • 1 tablespoon olive oil
  • 2 ounces minced prosciutto
  • Salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 quart chicken broth, or more as needed
  • 1/2 cup heavy whipping cream
  • 2 tablespoons chopped fresh chives for garnish (optional)

Preparation

Place potatoes in bowl of water. Set aside. Soak green garlic in a bowl of water to remove dirt or sand. Drain and set aside. Heat olive oil in a skillet over medium heat; cook and stir minced prosciutto until it begins to sizzle, about 2 minutes. Add green garlic and continue to cook, stirring frequently. Do not let the garlic brown. Season with salt, black pepper, and cayenne pepper; cook and stir for 1 to 2 more minutes. Mix chicken broth into green garlic mixture and bring to a simmer. Reduce heat to low, cover and cook for 30 minutes.

Remove potatoes from the bowl of water and add them to the garlic and broth mixture. Cook until potatoes are tender and easily smashed against the side of the pot, about another 30 minutes. Add broth as needed. Transfer potato chunks and some green garlic chunks to a blender with about 1/2 cup cooking liquid. Puree until smooth, adding more cooking liquid as needed. Stir blended potato mixture back into the pot; stir in heavy cream. Cook over medium-high heat until cream is warmed through, about 5 minutes. Season with salt and black pepper to taste. Garnish with fresh chopped chives.

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europe times european news cookery Mushroom Pork Chops food recipes
Food

Extra delicious Mushroom Pork Chops

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Here is an easy and quick recipe made with simple ingredients.

Ingredients:

  • 4 pork chops
  • 1 onion, chopped
  • salt and pepper to taste
  • 1/2 pound fresh mushrooms, sliced
  • 1 pinch garlic salt, or to taste
  • 1 (10.75 ounce) can condensed cream of mushroom soup

Preparation:

Season the pork chops with salt, pepper, and garlic salt to taste. In a large pan, brown the chops over medium-high heat. Add the onion and mushrooms, and saute for one minute. Pour cream of mushroom soup over chops. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30 minutes, or until chops are cooked through.

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