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PEREZ RICHIE
Elvis Presley and Colonel Tom Parker posing for a Christmas card in 1965

Elvis Presley and Colonel Tom Parker posing for a Christmas card in 1965

Angelina Jolie directing ‘The Land of Blood and Honey’ 

Angelina Jolie directing ‘The Land of Blood and Honey’ 

Steven Spielberg Movies in Pictures

Steven Spielberg Movies in Pictures

Jimmy Fallon hits The Chew

Jimmy Fallon hits The Chew

Frangipane mince pies A twist on a Christmas classic. You will need deep mince-pie tins for 18 pies and a 6.5cm cutter MAKES 18 PASTRY 175g plain flour 75g butter, cut into cubes 25g icing sugar 1 large egg, beaten   FRANGIPANE 100g butter, softened 100g caster sugar 2 large eggs 100g ground almonds 1 level tbsp plain flour 1⁄2 tsp almond extract, or to taste   FILLING AND TOPPING just under 1 x 410g jar mincemeat flavoured with about 2 tbsp brandy a few flaked almonds apricot jam to glaze lemon juice   Preheat the oven to 200C/fan 180C/gas 6. To make the pastry, measure the flour, butter and icing sugar into a food-processor bowl, then process until the mixture resembles breadcrumbs. Pour in the beaten egg and pulse the blade until the dough starts to form a ball. Knead lightly, wrap and chill for about 30 minutes if the pastry is not quite firm enough to roll out. To make the frangipane, put the butter and sugar into the unwashed processor and blend until soft and creamy. Scrape down the sides, add the eggs and continue to process. Don’t worry if the mixture looks curdled at this stage. Add the ground almonds, flour and almond extract, and mix briefly.  Roll the pastry out thinly on a lightly floured work surface and cut into 18 x 6.5cm circles. Use to line the tins. Spoon a teaspoon of mincemeat into each tartlet and top with the frangipane mixture. There is no need to spread the mixture flat as it will level out in the oven (but do not overfill the tins). Sprinkle a few flaked almonds on top. Bake in the preheated oven for 15-17 minutes, watching carefully. Remove from the tins and allow to cool a little on a wire rack.  Dilute the apricot jam with a little lemon juice or water and bring to the boil. Brush each warm tartlet with glaze. Like traditional mince pies, these are best served warm. VARIATION If you want to make a large tart, you can use the exact quantity above to fill a 23cm loose-bottomed tin, which will take about 25 minutes in the preheated oven.  PREPARING AHEAD Complete to the end of stage 4 up to 3 days ahead. Refresh in a moderate oven at 180C/fan 160C/gas 4 for 8-10 minutes, then glaze. Freeze the mince pies at the end of stage 4. Thaw at room temperature for 2-3 hours. Warm through in the oven as above, then glaze.AGA Bake directly on the floor of the roasting oven for about 8 minutes to brown the pastry bases. Turn around and slide the tin on to the grid shelf on the floor of the roasting oven for a further 6-8 minutes until well-risen and golden brown. You may need the cold plain shelf on the second set of runners if they’re getting too brown.

Frangipane mince pies

A twist on a Christmas classic. You will need deep mince-pie tins for 18 pies and a 6.5cm cutter

MAKES 18

PASTRY

  • 175g plain flour
  • 75g butter, cut into cubes
  • 25g icing sugar
  • 1 large egg, beaten
 

FRANGIPANE

  • 100g butter, softened
  • 100g caster sugar
  • 2 large eggs
  • 100g ground almonds
  • 1 level tbsp plain flour
  • 1⁄2 tsp almond extract, or to taste
 

FILLING AND TOPPING

  • just under 1 x 410g jar mincemeat flavoured with about 2 tbsp brandy
  • a few flaked almonds
  • apricot jam to glaze
  • lemon juice
 






Preheat the oven to 200C/fan 180C/gas 6.

  1. To make the pastry, measure the flour, butter and icing sugar into a food-processor bowl, then process until the mixture resembles breadcrumbs. Pour in the beaten egg and pulse the blade until the dough starts to form a ball. Knead lightly, wrap and chill for about 30 minutes if the pastry is not quite firm enough to roll out.
  2. To make the frangipane, put the butter and sugar into the unwashed processor and blend until soft and creamy. Scrape down the sides, add the eggs and continue to process. Don’t worry if the mixture looks curdled at this stage. Add the ground almonds, flour and almond extract, and mix briefly. 
  3. Roll the pastry out thinly on a lightly floured work surface and cut into 18 x 6.5cm circles. Use to line the tins. Spoon a teaspoon of mincemeat into each tartlet and top with the frangipane mixture. There is no need to spread the mixture flat as it will level out in the oven (but do not overfill the tins). Sprinkle a few flaked almonds on top.
  4. Bake in the preheated oven for 15-17 minutes, watching carefully. Remove from the tins and allow to cool a little on a wire rack. 
  5. Dilute the apricot jam with a little lemon juice or water and bring to the boil. Brush each warm tartlet with glaze. Like traditional mince pies, these are best served warm.

VARIATION If you want to make a large tart, you can use the exact quantity above to fill a 23cm loose-bottomed tin, which will take about 25 minutes in the preheated oven. 

PREPARING AHEAD Complete to the end of stage 4 up to 3 days ahead. Refresh in a moderate oven at 180C/fan 160C/gas 4 for 8-10 minutes, then glaze. Freeze the mince pies at the end of stage 4. Thaw at room temperature for 2-3 hours. Warm through in the oven as above, then glaze.

AGA Bake directly on the floor of the roasting oven for about 8 minutes to brown the pastry bases. Turn around and slide the tin on to the grid shelf on the floor of the roasting oven for a further 6-8 minutes until well-risen and golden brown. You may need the cold plain shelf on the second set of runners if they’re getting 
too brown.



(Source: Daily Mail)

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5 Facts About Lamborghini

Are you a big Lamborghini fan?

Most of us agrees that Lamborghini is a great looking car and I am sure that many wealty people who love cars wouldn´t hesitate to have one in their collection. Cars like Lamborghini Diablo, the Gallardo and the Murcielago are like candy to my eyes. Here is a list of 5 facts you should know about Lamborghini…

Fact 1

Did you know that the fastest Lamborghini, with a reported top speed of 370 km/h,  is the Le Mans version of the Murcielago R-GT model. The fastest street model from Lamborghini, with a reported top speed of 340 km/h,  is the Murcielago LP640. Both of the models have a V12 engine with more than 6000 cc.

Fact 2

Did you know that Lamborghini used to be an independent company, but went bankrupt in 1978 and was sold to Chrysler. In 1998, the German company, Audi AG, became the owner of  Lamborghini.

Fact 3

Did you know that most of the Lamborghini models are produced with a V12 engine, even though the newest model, Gallardo, have a V10 engine oil. No Lamborghini have ever been produced with less than a V8 engine.

Fact 4

Did you know that the first Lamborghini was produced in 1963 and called for the 350GTV. With a top speed of 280 km/h, the 350GTV was extremely fast back in 1963. The first Lamborghini to go faster than 300 km/h came out in 1974 and was called for the Countach.

Fact 5

Did you know that the Countach, the Diablo and the Murcielago all have scissor doors (that rotate up and forward on a hinge near the front of the door), but the Gallardo does not.  Both the Diablo and the Countach are no longer being produced, so the only Lamborghini car with scissor doors today is the Murcielago.

Beatle Ringo Starr playing in Sao Paulo

Beatle Ringo Starr playing in Sao Paulo

Occupy Paris camping

Occupy Paris camping

Rain over Sao Paulo

Rain over Sao Paulo