Latest news with #almond
Bloomberg
8 hours ago
- Science
- Bloomberg
How Robotic Hives and AI Are Lowering the Risk of Bee Colony Collapse
Green Cleaner Tech After 150 years without minimal innovation, the beehive is getting an upgrade that is making it easier to protect colonies and the crops that rely on them. By Lifting up the hood of a Beewise hive feels more like you're getting ready to examine the engine of a car than visit with a few thousand pollinators. The unit — dubbed a BeeHome — is an industrial upgrade from the standard wooden beehives, all clad in white metal and solar panels. Inside sits a high-tech scanner and robotic arm powered by artificial intelligence. Roughly 300,000 of these units are in use across the US, scattered across fields of almond, canola, pistachios and other crops that require pollination to grow.
The Guardian
a day ago
- General
- The Guardian
Helen Goh's recipe for oat shortcakes with honey-roasted apricots and almond cream
These buttery oat shortcakes are crisp on the outside, tender within and just rustic enough to feel inviting. Filled with honey-roasted apricots and a fragrant almond cream, they make a fabulous pudding; berries macerated with sugar and a splash of orange juice or Cointreau would also be delicious. Prep 15 minChill 30 min Cook 1 hr 10 min, plus cooling Makes 6 For the shortcakes100g rolled oats 225g plain flour, plus extra for stamping out the dough70g caster sugar 2 tsp baking powder ½ tsp baking soda/bicarbonate of soda ½ tsp fine sea salt Finely grated zest of 1 orange (save the juice for the apricots)120g cold unsalted butter, cut into 3-4cm cubes120ml plain unsweetened kefir drink, plus extra for brushing1 tsp vanilla extract For the apricots500g ripe apricots, halved and pitted60ml orange juice 60ml water ¼ tsp ground cardamom seeds (from about 8 pods), optionalA pinch of salt 60g runny honey For the cream300ml double cram1 tbsp icing sugar, sifted, plus a little extra for dusting1 tsp vanilla extract¼ tsp almond extract Line a 20cm x 30cm baking tray with greaseproof paper. Pulse the oats in a food processor until finely ground but not powdery, then add the flour, sugar, baking powder, baking soda/bicarb, salt and orange zest, and pulse a few times to combine and aerate. Add the butter, pulse until the mix looks crumbly, then tip it into a large bowl. Add the kefir and vanilla, stir with a fork until it just comes together in a shaggy dough, then out on to a lightly floured worktop and pat out into a roughly 2½cm-thick disc. Dip a 6-7cm biscuit cutter into flour, then stamp out as many rounds as possible. Arrange the shortcakes a few centimetres apart on the lined tray, then gather the offcuts, press together lightly, then pat out and cut out a few more rounds – you should end up with six altogether. Transfer to the fridge for 30 minutes. Meanwhile, roast the apricots. Heat the oven to 215C (195C fan)/gas 6½ and take a baking dish large enough to accommodate the apricots in one layer and line it with baking paper. Arrange the fruit cut side up in the baking dish, then pour the orange juice and water over and around it. Sprinkle over the cardamom and salt, then drizzle with the honey. Bake for 20-25 minutes, basting and gently shaking the dish occasionally, until the apricots are tender, collapsed and slightly caramelised. Remove from the oven (leave the oven on) and leave to cool in the dish for a few minutes, then tip the apricots and their juices into a bowl. Turn down the oven to 200C (180C fan)/390F/gas 6. Remove the shortcakes from the fridge and brush the tops of the shortcakes with a little kefir, then bake for about 20 minutes, until golden brown on top and the sides feel firm when gently pressed. Leave to cool for at least 15 minutes before serving. Meanwhile, put all the ingredients for the almond cream in the bowl of an electric mixer and whisk on medium-high until the cream thickens to soft waves. To serve, split the shortcakes in half and place the bases on a platter. Spoon over some of the roast apricots and their juices, top with cream, then place the remaining shortcake halves on top. Dust lightly with icing sugar and serve.
