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The Irish Sun
17-07-2025
- Lifestyle
- The Irish Sun
When a heatwave hits, these make-ahead, no-bake Jane's Patisserie puds will save you
NO one wants to be breaking a sweat in the kitchen this summer if you don't have to, and Jane Dunn - AKA Recipes from (Ebury Press) is out July 31, and is already being heralded as "the ultimate bible for foolproof bakes". Advertisement From iconic staples like a red velvet drip cake to retro bakes such as Battenburg, as well as savoury recipes including home-made English muffins, there's something to tempt everyone. We've picked out three of our faves - and they're all oven-free! 4 Jane Dunn's new cookbook is a must for baking enthusiasts Credit: Ellis Parrinder If the recent heatwaves have taught us anything, having some chilled puds up our sleeve for summer is essential. The only place you should be breaking a sweat is at the gym - not the kitchen. Advertisement READ MORE IN FABULOUS 4 This trifle is the perfect prep-ahead entertaining pud Credit: Ellis Parrinder Bakewell Trifle Serves: 8 Prep time: 30 mins, plus setting Ingredients: For the jelly: *150g raspberries *150g cherries *135g packet raspberry or cherry jelly cubes For the trifle layers: *750ml double cream *2tbsp icing sugar *400-500g Madeira cake *100ml almond or cherry liqueur *500ml custard *Amaretti biscuits *Fresh cherries *25g toasted flaked almonds Advertisement Method: 1. First, make the jelly. Prep and wash the raspberries and cherries. Break up the jelly cubes into a heatproof bowl and pour over 250ml boiling water. Stir to dissolve the jelly cubes, then pour in 250ml cold water and stir again. Pour this into your trifle dish, then add the raspberries and cherries. Transfer to the fridge and leave this to set until solid (a couple of hours). 2. In a bowl, whip the cream with the icing sugar to soft peaks. Slice the Madeira cake into 2.5cm-thick slices. 3. Once the jelly has set, lay the cake slices on to the jelly, and drizzle over some almond or cherry liqueur. Pour over the custard and spread until even. Sprinkle over some of the amaretti biscuits, cherries and any extra bits you fancy. 4. Top with the whipped cream, and decorate with toasted flaked almonds and the remaining cherries and amaretti biscuits. 5. Set the trifle in the fridge for 30-60 minutes, then serve. Most read in Fabulous Exclusive 4 Get creative with your next Terry's Chocolate Orange Credit: Ellis Parrinder No-Bake Chocolate Orange Tart Serves: 10 Prep time: 20 mins, plus setting Ingredients: For the base: *300g digestives *100g unsalted butter or baking spread Advertisement For the filling: *250g chocolate orange slices *300ml double cream *75g icing sugar To decorate: *Chocolate orange slices *Sprinkles (optional) Method: 1. First, make the base. Blitz the biscuits to a fine crumb in a food processor, or add to a bowl and bash with the end of a rolling pin. Melt the butter and mix in with the biscuits until combined and it resembles a wet sand texture. Press the mixture into the sides and base of a 23cm loose-bottomed tart tin and set aside. 2. To make the filling, break up the chocolate into pieces, add to a heatproof bowl and melt in the microwave in short bursts or over a pan of simmering water (bain-marie) until smooth. Leave to cool slightly. 3. Whip the cream and the icing sugar to soft peaks in a new bowl. Fold through the slightly cooled melted chocolate, then spread the mixture over the biscuit base. 4. Decorate with the chocolate orange slices and sprinkles. Leave the tart to set in the fridge for at least 2 hours, or until firm. 4 Jump on the pistachio trend with the easiest ice cream ever Credit: Ellis Parrinder Advertisement No-Churn Pistachio Ice Cream Serves: 10 Prep time: 20 mins, plus 3-4 hrs freezing Ingredients: *200g shelled, unsalted pistachios, plus extra for decoration *397g tin condensed milk *600ml double cream *1tsp vanilla extract *Pinch sea salt Method: 1. Blend the pistachios until smooth in a food processor – stop a few times while blending to scrape down the sides and stir the nuts to get the mixture as smooth as possible. 2. Add the condensed milk to a large bowl with the cream and vanilla extract, and whip together to soft peaks. Add the blended pistachio mix and salt and fold everything together, then tip into a dish to freeze. 3. Sprinkle over the extra pistachios, then freeze for 3-4 hours. How to keep cool in a heatwave Most of us welcome hot weather, but when it's too hot, there are health risks. Here are three ways to keep cool according to the NHS... Keep out of the heat if you can. If you have to go outside, stay in the shade especially between 11am and 3pm, wear sunscreen, a hat and light clothes, and avoid exercise or activity that makes you hotter. Cool yourself down. Have cold food and drinks, avoid alcohol, caffeine and hot drinks, and have a cool shower or put cool water on your skin or clothes. Keep your living space cool. Close windows during the day and open them at night when the temperature outside has gone down. Electric fans can help if the temperature is below 35 degrees. Check the temperature of rooms, especially where people at higher risk live and sleep. Advertisement
Scottish Sun
17-07-2025
- Lifestyle
- Scottish Sun
When a heatwave hits, these make-ahead, no-bake Jane's Patisserie puds will save you
All recommendations within this article are informed by expert editorial opinion. If you click on a link in this story we may earn affiliate revenue. JUST CHILLIN' When a heatwave hits, these make-ahead, no-bake Jane's Patisserie puds will save you NO one wants to be breaking a sweat in the kitchen this summer if you don't have to, and Jane Dunn - AKA Jane's Patisserie - has just the ticket in her latest cookbook. Recipes from Jane's Patisserie: Classic by Jane Dunn (Ebury Press) is out July 31, and is already being heralded as "the ultimate bible for foolproof bakes". Sign up for Scottish Sun newsletter Sign up From iconic staples like a red velvet drip cake to retro bakes such as Battenburg, as well as savoury recipes including home-made English muffins, there's something to tempt everyone. We've picked out three of our faves - and they're all oven-free! 4 Jane Dunn's new cookbook is a must for baking enthusiasts Credit: Ellis Parrinder If the recent heatwaves have taught us anything, having some chilled puds up our sleeve for summer is essential. The only place you should be breaking a sweat is at the gym - not the kitchen. 4 This trifle is the perfect prep-ahead entertaining pud Credit: Ellis Parrinder Bakewell Trifle Serves: 8 Prep time: 30 mins, plus setting Ingredients: For the jelly: *150g raspberries *150g cherries *135g packet raspberry or cherry jelly cubes For the trifle layers: *750ml double cream *2tbsp icing sugar *400-500g Madeira cake *100ml almond or cherry liqueur *500ml custard *Amaretti biscuits *Fresh cherries *25g toasted flaked almonds Method: 1. First, make the jelly. Prep and wash the raspberries and cherries. Break up the jelly cubes into a heatproof bowl and pour over 250ml boiling water. Stir to dissolve the jelly cubes, then pour in 250ml cold water and stir again. Pour this into your trifle dish, then add the raspberries and cherries. Transfer to the fridge and leave this to set until solid (a couple of hours). 2. In a bowl, whip the cream with the icing sugar to soft peaks. Slice the Madeira cake into 2.5cm-thick slices. 3. Once the jelly has set, lay the cake slices on to the jelly, and drizzle over some almond or cherry liqueur. Pour over the custard and spread until even. Sprinkle over some of the amaretti biscuits, cherries and any extra bits you fancy. 4. Top with the whipped cream, and decorate with toasted flaked almonds and the remaining cherries and amaretti biscuits. 5. Set the trifle in the fridge for 30-60 minutes, then serve. 4 Get creative with your next Terry's Chocolate Orange Credit: Ellis Parrinder No-Bake Chocolate Orange Tart Serves: 10 Prep time: 20 mins, plus setting Ingredients: For the base: *300g digestives *100g unsalted butter or baking spread For the filling: *250g chocolate orange slices *300ml double cream *75g icing sugar To decorate: *Chocolate orange slices *Sprinkles (optional) Method: 1. First, make the base. Blitz the biscuits to a fine crumb in a food processor, or add to a bowl and bash with the end of a rolling pin. Melt the butter and mix in with the biscuits until combined and it resembles a wet sand texture. Press the mixture into the sides and base of a 23cm loose-bottomed tart tin and set aside. 2. To make the filling, break up the chocolate into pieces, add to a heatproof bowl and melt in the microwave in short bursts or over a pan of simmering water (bain-marie) until smooth. Leave to cool slightly. 3. Whip the cream and the icing sugar to soft peaks in a new bowl. Fold through the slightly cooled melted chocolate, then spread the mixture over the biscuit base. 4. Decorate with the chocolate orange slices and sprinkles. Leave the tart to set in the fridge for at least 2 hours, or until firm. 4 Jump on the pistachio trend with the easiest ice cream ever Credit: Ellis Parrinder No-Churn Pistachio Ice Cream Serves: 10 Prep time: 20 mins, plus 3-4 hrs freezing Ingredients: *200g shelled, unsalted pistachios, plus extra for decoration *397g tin condensed milk *600ml double cream *1tsp vanilla extract *Pinch sea salt Method: 1. Blend the pistachios until smooth in a food processor – stop a few times while blending to scrape down the sides and stir the nuts to get the mixture as smooth as possible. 2. Add the condensed milk to a large bowl with the cream and vanilla extract, and whip together to soft peaks. Add the blended pistachio mix and salt and fold everything together, then tip into a dish to freeze. 3. Sprinkle over the extra pistachios, then freeze for 3-4 hours. How to keep cool in a heatwave Most of us welcome hot weather, but when it's too hot, there are health risks. Here are three ways to keep cool according to the NHS... Keep out of the heat if you can. If you have to go outside, stay in the shade especially between 11am and 3pm, wear sunscreen, a hat and light clothes, and avoid exercise or activity that makes you hotter. Cool yourself down. Have cold food and drinks, avoid alcohol, caffeine and hot drinks, and have a cool shower or put cool water on your skin or clothes. Keep your living space cool. Close windows during the day and open them at night when the temperature outside has gone down. Electric fans can help if the temperature is below 35 degrees. Check the temperature of rooms, especially where people at higher risk live and sleep.
The Sun
17-07-2025
- Lifestyle
- The Sun
When a heatwave hits, these make-ahead, no-bake Jane's Patisserie puds will save you
NO one wants to be breaking a sweat in the kitchen this summer if you don't have to, and Jane Dunn - AKA Jane's Patisserie - has just the ticket in her latest cookbook. Recipes from Jane's Patisserie: Classic by Jane Dunn (Ebury Press) is out July 31, and is already being heralded as "the ultimate bible for foolproof bakes". From iconic staples like a red velvet drip cake to retro bakes such as Battenburg, as well as savoury recipes including home-made English muffins, there's something to tempt everyone. We've picked out three of our faves - and they're all oven-free! 4 If the recent heatwaves have taught us anything, having some chilled puds up our sleeve for summer is essential. The only place you should be breaking a sweat is at the gym - not the kitchen. Bakewell Trifle Serves: 8 Prep time: 30 mins, plus setting Ingredients: For the jelly: *150g raspberries *150g cherries *135g packet raspberry or cherry jelly cubes For the trifle layers: *750ml double cream *2tbsp icing sugar *400-500g Madeira cake *100ml almond or cherry liqueur *500ml custard *Amaretti biscuits *Fresh cherries *25g toasted flaked almonds Method: 1. First, make the jelly. Prep and wash the raspberries and cherries. Break up the jelly cubes into a heatproof bowl and pour over 250ml boiling water. Stir to dissolve the jelly cubes, then pour in 250ml cold water and stir again. Pour this into your trifle dish, then add the raspberries and cherries. Transfer to the fridge and leave this to set until solid (a couple of hours). 2. In a bowl, whip the cream with the icing sugar to soft peaks. Slice the Madeira cake into 2.5cm-thick slices. 3. Once the jelly has set, lay the cake slices on to the jelly, and drizzle over some almond or cherry liqueur. Pour over the custard and spread until even. Sprinkle over some of the amaretti biscuits, cherries and any extra bits you fancy. 4. Top with the whipped cream, and decorate with toasted flaked almonds and the remaining cherries and amaretti biscuits. 5. Set the trifle in the fridge for 30-60 minutes, then serve. No-Bake Chocolate Orange Tart Serves: 10 Prep time: 20 mins, plus setting Ingredients: For the base: *300g digestives *100g unsalted butter or baking spread For the filling: *250g chocolate orange slices *300ml double cream *75g icing sugar To decorate: *Chocolate orange slices *Sprinkles (optional) Method: 1. First, make the base. Blitz the biscuits to a fine crumb in a food processor, or add to a bowl and bash with the end of a rolling pin. Melt the butter and mix in with the biscuits until combined and it resembles a wet sand texture. Press the mixture into the sides and base of a 23cm loose-bottomed tart tin and set aside. 2. To make the filling, break up the chocolate into pieces, add to a heatproof bowl and melt in the microwave in short bursts or over a pan of simmering water (bain-marie) until smooth. Leave to cool slightly. 3. Whip the cream and the icing sugar to soft peaks in a new bowl. Fold through the slightly cooled melted chocolate, then spread the mixture over the biscuit base. 4. Decorate with the chocolate orange slices and sprinkles. Leave the tart to set in the fridge for at least 2 hours, or until firm. No-Churn Pistachio Ice Cream Serves: 10 Prep time: 20 mins, plus 3-4 hrs freezing Ingredients: *200g shelled, unsalted pistachios, plus extra for decoration *397g tin condensed milk *600ml double cream *1tsp vanilla extract *Pinch sea salt Method: 1. Blend the pistachios until smooth in a food processor – stop a few times while blending to scrape down the sides and stir the nuts to get the mixture as smooth as possible. 2. Add the condensed milk to a large bowl with the cream and vanilla extract, and whip together to soft peaks. Add the blended pistachio mix and salt and fold everything together, then tip into a dish to freeze. 3. Sprinkle over the extra pistachios, then freeze for 3-4 hours.
The Hindu
08-07-2025
- Entertainment
- The Hindu
Meet the Savarnas: Ravikant Kisana's Caste Ethnography
Published : Jul 08, 2025 18:33 IST - 6 MINS READ Many things about Ravikant Kisana's Meet the Savarnas: Indian Millennials Whose Mediocrity Broke Everything make it a deeply necessary book to read but importantly, a more necessary one to have been written. The reader is given ample warning at the start of the book. While I imagine the non-savarna reader to be in a constant state of chuckles while reading this, I cannot imagine what sounds the savarna (upper caste) reader might consider apt. Kisana writes: 'Let the Savarnas read this work, digest it, introspect or seethe—this prologue and book introduce them to their own selves. If they do not like what they meet, it is their internal matter.' 'It is their internal matter' is giggle-inducing because true, it is the internal matter of the savarnas. But what is also implied is a much more entertaining idea—'your internal matter is you, and what you don't like, no one can possibly do anything about'. Meet the Savarnas: Indian Millennials Whose Mediocrity Broke Everything By Ravikant Kisana Ebury Press Pages: 256 Price:Rs.699 The first chapter mentions a 'Kulkarni', a painfully familiar savarna woman we might all know from college, a friend of a friend, former editor-in-chief of the school/college magazine, a word-lover/an Instagram influencer. She is what they call a well-rounded, well-cultured, well-raised intellectual lover of art and books. So when she asks, 'Is Ravikant 'really' writing a book?', the eyebrows of several non-savarna readers go up and come down. We don't have to know her all too well to know that she is an important presence in a book called Meet the Savarnas because as you might already know by now, she obviously doesn't know what a savarna is. Kisana offers his reader some insightful explorations into all those social interactions some of us, and he, have spent years trying to free ourselves from. The ones that brutally let us know that Friends was no longer a cool TV show or that it's not this Beatles song you are supposed to like, it's the other one. His own navigation in and out of the savarna groups that maintained what was cool and what was not are all narrated with more humour than I imagine was possible. Shame memories The American writer Jennifer Egan mentions something called 'shame memories' in her Pulitzer prize-winning book, A Visit from the Goon Squad. These are embarrassing, shameful, often stupid memories we have of ourselves that tend to show up in our lives at random, without notice. You could be chairing a meeting and at the back of your mind, a memory will slowly leak itself into your brain, never letting you forget about that one time you misspelt Enrique as Henry K or that time you made an almighty fuss that the shop selling you Lynyrd Skynyrd did not have their lesser-known tracks. Also Read | Art has to provide a creative way to resist: Varun Grover Gen Z may call it 'cringe'. And it is only now that I have the courage to look back at them smilingly and call them funny, but Kisana has a delightful word for these impersonations that non-savarna adolescents often participate in, in order to belong to a cool, savarna gang. He calls them 'auditions', a way of accumulating some degree of cooldom to pass off as okay or at least tolerable in schools and colleges. I am curious about the ways in which an ethnographer studying the savarna revisits these memories. A lot is unpacked, yes, and a lot more is won. By that understanding, I believe that this book is crucial for how much it allows us to win ourselves over from those old auditions we took part in. That winning over is interesting because it is often the first step a Dalit person takes towards hugging their identities, and themselves. Years ago, while preparing for a Master's exam, I sat rolling my eyes at the computer screen for every search result that Google showed me for the keywords 'ethnography—Dalit—food': scores of research papers, articles, and essays, academic and otherwise, all authored by savarna academics. I thought back to what the word ethnography means. It comes from the Greek ethnos (people/folk/nation) and grapho (write)—writing about people. I have been somewhat curious about its fluid form—people, meaning any people; writing, meaning any kind—but it was puzzling to see how ethnography as a social science fit so well into the hands of the savarna academician perpetually itching to score Academic Performance Index (API) points in Scopus-indexed journals for enlightening us all with caste narratives that they have 'discovered'. It took a while before Dalit and Bahujan writers began asking the question why the savarnas do not write about themselves. Kisana's ethnography of the savarnas seems to offer a better question and its own answer to that question. For all practical purposes, this book, where the knife is reversed, where the lion has learned how to write, so now every story need not glorify the hunter, so to speak, is far more useful in its function as an ethnography, sans Scopus, sans API. It is only as I write this that I am becoming aware of what seems to be my first time reading the dismantled structure of the fragile savarna person in a book form and that, too, becomes an enjoyable experience for the reader. Such a project runs the risk of becoming repetitive but the book does feature eight chapters, each of which delve straight into the heart of savarna ethos in academia, the corporate world, stand-up comedy, cinema, marriage etc. So it is possible that you will recall at least one savarna who is notoriously close to the one being described in the chapter you are currently reading. It is also possible that it could be the same person. Kisana's writing delivers slap after slap to this person. I see the book also as an important document that must be preserved for the job it does on behalf of those of us who do not know how to ask uncomfortable but necessary questions. There is a lot of work that goes into how much Kisana allows for discomfort to be a part of the writing, for a thought, a problem, that he continues to hold in his palms, observing it from all angles. Also Read | Cinema, media, and academia are highly Brahminical spaces: Somnath Waghmare Several interesting attempts are made to sustain and understand the discomfort of a question such as 'Why do Dalit men continue to seek Savarna women?' I have myself played so much table tennis with this question that I am no longer interested in an answer, because there are so many. But to give him credit, Kisana addresses the question with a straightforward kind of sincerity. I have also often wondered why we don't have a name for a Savarna-Karen here in India. It opens a whole lot of tricky conversations I don't know my way out of yet. But Kisana makes commendable attempts at understanding these amoebae of cultural phenomenon. Which is why most of the pages in this book are a tickle, a giggle, a laughlet. My only grouse with the book is that it doesn't seem to entertain the idea of an Shah Rukh Khan-loving Dalit person who loves him, not for anything else but for his dimples or for no solid reason, in much the same way that an entire generation of Dalit fathers have loved Jackie Chan, Sridevi, and Bruce Lee. But perhaps that isn't the book's problem. Vijeta Kumar lives in Bengaluru and teaches English in St. Joseph's College. She blogs at
Gulf Today
09-06-2025
- General
- Gulf Today
Find out a quick, creamy garlic udon with chilli oil – the ultimate solo supper
This rich, sesame-laced noodle bowl comes together in minutes – perfect for when you're short on time but still want something seriously satisfying This is a quick udon to satisfy that craving for a warming bowl of noodles, says cookery writer Julie Lin – 'even when I'm in a rush'. She says: 'Sesame paste can be easily found in Asian supermarkets now. It's a brilliant store cupboard ingredient, which makes vegan broths nicely rich without being overpowering. This is one of my go-to meals for when I'm eating alone, as it's such a quick recipe.' Serves: 1 Ingredients: 200g fresh udon noodles 2 tbsp Asian sesame paste 1 tbsp light soy sauce 1 tsp dark soy sauce 1 tsp rice vinegar 1 tsp white sugar 2 tsp Sichuan-based chilli oil, or to your taste, plus extra to garnish 3 garlic cloves, peeled and minced 3cm piece of root ginger, peeled and minced 2 spring onions, finely sliced 1 tbsp toasted sesame seeds Seasoning: Black vinegar, salt, light soy sauce Method: 1. Blanch the fresh udon noodles by plunging them into boiling water for 2 minutes. To stop the cooking process, submerge the noodles in icy cold water, then drain and rinse under cold running water. Set aside. 2. To make the dressing, whisk together the sesame paste, both soy sauces, the rice vinegar, sugar, chilli oil and the minced garlic and ginger in a bowl until well combined. Add a splash of water until you get a creamy consistency. Adjust the seasoning to your taste. 3. Toss the cold noodles in the dressing, ensuring that each strand is evenly coated. Taste and add whichever seasoning station ingredients you feel like. 4. Pile the noodles into a deep bowl, scatter over the spring onions, then sprinkle on the toasted sesame seeds and a drizzle of the chilli oil. Recipe from 'Sama Sama' by Julie Lin (Ebury Press). The Independent
