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<?xml version="1.0" encoding="UTF-8"?><rss xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:atom="http://www.w3.org/2005/Atom" version="2.0"><channel><title><![CDATA[ENLIVEN – Automotive, Arts & Entertainment, Architecture, Cooking, Fashion, Photography, Food & Wine, Gourmet travel, Baking, Interior Design, Garden, Recipes, Sports cars, Contemporary Art, Music, Skiing, Health & Fitness, Adventure & Expeditions, Outdoor, High Fashion & Designers, Accessories, Right now!, Drinks, Style, Street Style, Homes, Trekking, Ready-to-Wear, Wine, Design & Decor, Golf, Art, Interviews, Yoga & Pilates, Antiques & Auctions, History & Nature, Inspiration, New Cars, Cycling]]></title><description><![CDATA[ENLIVEN – Subscribe to Life – Automotive, Arts & Entertainment, Architecture, Cooking, Fashion, Photography, Food & Wine, Gourmet travel, Baking, Interior Design, Garden, Recipes, Sports cars, Contemporary Art, Music, Skiing, Health & Fitness, Adventure & Expeditions, Outdoor, High Fashion & Designers, Accessories, Right now!, Drinks, Style, Street Style, Homes, Trekking, Ready-to-Wear, Wine, Design & Decor, Golf, Art, Interviews, Yoga & Pilates, Antiques & Auctions, History & Nature, Inspiration, New Cars, Cycling]]></description><link>https://www.enliven.co</link><image><url>https://www.enliven.coimg/favicon.png</url><title>ENLIVEN – Automotive, Arts & Entertainment, Architecture, Cooking, Fashion, Photography, Food & Wine, Gourmet travel, Baking, Interior Design, Garden, Recipes, Sports cars, Contemporary Art, Music, Skiing, Health & Fitness, Adventure & Expeditions, Outdoor, High Fashion & Designers, Accessories, Right now!, Drinks, Style, Street Style, Homes, Trekking, Ready-to-Wear, Wine, Design & Decor, Golf, Art, Interviews, Yoga & Pilates, Antiques & Auctions, History & Nature, Inspiration, New Cars, Cycling</title><link>https://www.enliven.co</link></image><generator>RSS for Node</generator><lastBuildDate>Fri, 05 May 2023 13:00:07 GMT</lastBuildDate><atom:link href="https://www.enliven.cofeed.xml" rel="self" type="application/rss+xml"/><copyright><![CDATA[Copyright © 2023 Nliven Technology AB]]></copyright><language><![CDATA[en]]></language><category><![CDATA[Automotive]]></category><category><![CDATA[Arts & Entertainment]]></category><category><![CDATA[Architecture]]></category><category><![CDATA[Cooking]]></category><category><![CDATA[Fashion]]></category><category><![CDATA[Photography]]></category><category><![CDATA[Food & Wine]]></category><category><![CDATA[Gourmet travel]]></category><category><![CDATA[Baking]]></category><category><![CDATA[Interior Design]]></category><category><![CDATA[Garden]]></category><category><![CDATA[Recipes]]></category><category><![CDATA[Sports cars]]></category><category><![CDATA[Contemporary Art]]></category><category><![CDATA[Music]]></category><category><![CDATA[Skiing]]></category><category><![CDATA[Health & Fitness]]></category><category><![CDATA[Adventure & Expeditions]]></category><category><![CDATA[Outdoor]]></category><category><![CDATA[High Fashion & Designers]]></category><category><![CDATA[Accessories]]></category><category><![CDATA[Right now!]]></category><category><![CDATA[Drinks]]></category><category><![CDATA[Style]]></category><category><![CDATA[Street Style]]></category><category><![CDATA[Homes]]></category><category><![CDATA[Trekking]]></category><category><![CDATA[Ready-to-Wear]]></category><category><![CDATA[Wine]]></category><category><![CDATA[Design & Decor]]></category><category><![CDATA[Golf]]></category><category><![CDATA[Art]]></category><category><![CDATA[Interviews]]></category><category><![CDATA[Yoga & Pilates]]></category><category><![CDATA[Antiques & Auctions]]></category><category><![CDATA[History & Nature]]></category><category><![CDATA[Inspiration]]></category><category><![CDATA[New Cars]]></category><category><![CDATA[Cycling]]></category><item><title><![CDATA[Gran Turismo Events — Like there is no tomorrow]]></title><description><![CDATA[ <p>This is the story about Peter Ternström and his company Gran Turismo Events. A company far more devoted to drivers
than any other.</p>
<p>Born in Sweden and raised by polish parents, living semi-annually in Tuscany and Poland, Peter Ternström is a
man of many cultures. He is a published author of books and travel guides, columnist in magazines and an avid private
pilot. Besides this, he is also a passionate supercar enthusiast as well as the founder of the famous supercar event
organiser Gran Turismo Events.</p>
<p> </p>
<blockquote>
<p>High-end supercar events for the world’s top 1 per cent</p>
</blockquote>
<p> </p>
<p>Since 2002, Peter and his team has been organising high-end events on famous racing tracks and road trips on the most
beautiful roads in the world. The events include exclusive days on famous racing tracks like the Nürburgring and
Spa-Francorchamps. Their track events are famous for their relaxed atmosphere and gentleman driving style.</p>
<p> </p>
<p>Among the most popular events are the Weekend escapes, short driving events during two or three days, in Italy, on
the Riviera or the Alps. Fantastic roads and luxury hotels compressed in a weekend escape format. For your convenience,
a supercar of your choice is included. Fly in, enjoy a weekend in a convertible Ferrari on the Riviera, and fly
home.</p>
<p> </p>
<blockquote>
<p>a cup of double espresso</p>
</blockquote>
<p> </p>
<p>It was during a weekend escape as such, looking over the beautiful landscapes of Tuscany (and his Lamborghini
Huracán), Peter Ternström found that there was something missing to the scenery. Behind a cup of double
espresso, he began to dream of a watch to accompany him during these precious moments in life. This led Peter to turn to
his dear friend and watch engineer Mikael Sandström. As Peter preached about the timepiece he imagined, Mikael
teamed up with his old partner Christer Sjöö. Together they created a vintage inspired watch equally suiting
both on, or off, the track. A perfect watch for the gentlemen drivers of Gran Turismo.</p>
<blockquote>
<p>two racing chronographs</p>
</blockquote>
<p>After months of sketches, revisions and material testing, Gran Turismo have now presented two racing chronographs,
each exclusively made in a limited series of 50 numbered units. The watches are produced in stainless steel with a
sapphire crystal that will withstand a water pressure equivalent of 100 meter. They have a diameter of 40 mm and are
fitted with a Swiss quartz engine. The Gran Turismo watches come with a classic racing strap in genuine leather or
bracelet in stainless steel, and are delivered in a wooden gift box.</p>
<p><a href="http://www.granturismoevents.com">www.granturismoevents.com</a></p>]]></description><link>https://www.enliven.co/stories/automotive/gran-turismo-events-there-no-tomorrow</link><guid isPermaLink="false">https://www.enliven.co/stories/automotive/gran-turismo-events-there-no-tomorrow</guid><category><![CDATA[Automotive]]></category><pubDate>Sun, 28 Feb 2021 14:40:33 GMT</pubDate><dc:creator>James Holm</dc:creator></item><item><title><![CDATA[Halda — Speed through time.]]></title><description><![CDATA[ <p>This is the unique story about the Swedish high end and luxury watch brand Halda.</p>
<p>The Halda Watch Company dates back nearly 130 years, when the Henning Hammarlund founded his company in Svängsta
as the first watch factory in northern Europe. Henning who was considered a mechanical genius, had attended the Geneva
Academy of Horology in Switzerland, which is the most prominent watch making school in the world. In other words, he
knew a thing or two about watches.</p>
<p> </p>
<blockquote>
<p>Porsche, Lamborghini and Bugatti</p>
</blockquote>
<p> </p>
<p>The price of a Halda Pocket watch was around seven monthly salaries. However, during the First World War, demand for
pocket watches decreased so much that the factory had to stop producing watches. Nevertheless, this didn’t stop
Halda from pursuing fine mechanical advances in other fields.</p>
<p> </p>
<p>Halda ramified with several companies and products, including the fishing reel manufacturer ABU Garcia, and the Speed
Pilot which was one of the first professional instrument for motorsport. The company behind Speed Pilot is currently
called Haldex and has grown fairly big in the world of motorsport, supplying gearboxes and four-wheel drive to many of
the luxury car manufacturers such as Porsche, Lamborghini and Bugatti.</p>
<p> </p>
<blockquote>
<p>Red Dot Design Award</p>
</blockquote>
<p> </p>
<p>In 2006, Swedish engineer and entrepreneur Mikael Sandström decided to revive the Halda Watch Company. Mr.
Sandström had been working with watch development for over two decades and shared the vision of Henning Hammarlund
in refusing to compromise on quality and innovation. The brand was relaunched with the unveiling of a new watch intended
for space travel: the Halda Space Discovery. The watch was developed in collaboration with Nasa/ESA astronaut Christer
Fuglesang, who also tested it during his second mission into space in 2009.</p>
<p> </p>
<p>Upon today, Halda Space Discovery is used as an instrument by most of the European astronauts on their missions at
the ISS space station and the watch has been awarded with the Red Dot Design Award. Halda exclusively produce around 300
timepieces a year and they are all carefully assembled by hand in the facility just outside Stockholm. The company seeks
to manufacture as much parts themselves as possible and even make the digital technology in-house.</p>
<p> </p>
<blockquote>
<p>According to FIA regulations</p>
</blockquote>
<p> </p>
<p>In 2014 Halda unveiled yet another creation – the Race Pilot. This watch was developed together with racing
drivers – one of them was the Swedish Formula 1 driver Marcus Ericsson. The intension is to assist professional
racing drivers and their teams who work under extreme time pressure. Among the functions is the ability to measure speed
and lap times – everything according to FIA regulations. We find a G-force meter that shows the extreme forces
you’re subjected to during acceleration, braking and turns. The watch also comes with information about 150 racing
circuits around the world, including their length, record laps and height above sea level. It all comes in an elegant
package and a very user-friendly interface. </p>
<p> </p>
<p>2014 the Halda Race Pilot was announced as the winner of the prestigious price The European Watch of the Year. Just
like the Space Discovery, the Race Pilot has a docking station to which you can easily fit different watch modules. Once
the day at the track is over and you want to change from a racing suit to a blazer, you can easily switch the racing
module for an elegant, mechanical module.</p>
<p> </p>
<blockquote>
<p>Made of 18K gold</p>
</blockquote>
<p> </p>
<p>The movement of the mechanical module is produced by the renowned manufacture Zenith who also supplied the Rolex
Daytona with its movements. The stunning movement, which has a 50-hour power reserve, is visible through the crystal
case back. The latest addition to the Halda family is the Race Pilot Gold. Its platform is made of 18K gold and the
dial is made from 20 individually manufactured pieces carefully applied on a base of carbon fiber. The Race Pilot Gold
features a self-winding movement from ZENITH with date, sub-second and power reserve indicator. The 45mm case is
processed out of titanium and finished with a black DLC coating. It is built to withstand a pressure equivalent to 10
ATM (100 meters).</p>
<p> </p>
<p>The Race Pilot Gold is also available with the Trackmaster – a military grade GPS unit for track racing. When
placed on the inside of the windscreen, it communicates wirelessly with a digital watch module. The Trackmaster
automatically locates the racetrack with all its individualities and during racing it measures with a frequency of 10
times per second and an accuracy down to 1/100 of a second. The unit has an integrated 6-axis accelerometer measuring
maximum G-forces. During a race, the Trackmaster shows the predictive lap timing in real time; how the driver is
performing against the best lap. In other words, the Trackmaster gives the driver instant feedback with the help of a
series of red and green light indicators.</p>]]></description><link>https://www.enliven.co/stories/automotive/halda-speed-through-time</link><guid isPermaLink="false">https://www.enliven.co/stories/automotive/halda-speed-through-time</guid><category><![CDATA[Automotive]]></category><pubDate>Fri, 12 Feb 2021 17:31:12 GMT</pubDate><dc:creator>James Holm</dc:creator></item><item><title><![CDATA[The Reinvention of Publishing]]></title><description><![CDATA[ <p>The publishing industry is in pain, but still, the magazine publishers seem intent on digging their own grave, doing
too little too late.</p>
<p><strong>Elvis has left the building.</strong></p>
<p>Remember in the early 2000s, we all got our first MP3-players and a year later we bought our new shiny iPod’s
(with a design to die for).</p>
<p>The natural next step would have been for the music industry to wake up and deliver their music to us, right?
Unfortunately, Elvis had left the building.</p>
<p>We were law-abiding citizens but frustrated that the record labels wouldn’t deliver this basic service to us,
we downloaded from file sharing sites. Apple being forward-thinking, addressed this with iTunes, but you still needed an
iPod and it was way too expensive to pay 99 cents per song.</p>
<blockquote>
<p>If you would have asked me in the early 2000s if I would ever pay for music again, I would have laughed in your
face.</p>
</blockquote>
<p>Not until a small company called Spotify came along, did anyone have (literally anyone) a realistic long-term view on
consumer behavior for recorded music and how to charge for its services.</p>
<p>If you would have asked me in the early 2000s if I would ever pay for music again, I would have laughed in your face.
And look at me now, happily paying 15 USD for a family subscription. I have never spent so much on music and never going
back to file-sharing again.</p>
<p>What changed? For me, the convenience of the Spotify service trumps free content, every day of the month.</p>
<p>The magazine market is currently 4x the recorded music market, and with experiences from the music and book
industries, it would be logical to think that a lot is happening at the publishers, right? Publishers and their top
executives working day & night since the millennia developing, testing and launching an array of next generation of
“magazine products”. Think again. Elvis has definitely left the building.</p>
<p><strong>Why are the publishers unable to change?</strong></p>
<p>There are thousands of articles on the subject and the most common denominator between them spells culture. Whereas
some publishers have managed to adjust their view on what is needed to survive, most magazine publishers are right now
having a “Titanic moment”.</p>
<p>When the inevitable(?) recession hits, the publishers will literally be jumping into the cold North Atlantic in their
life vests, and with very few lifeboats within sight.</p>
<blockquote>
<p>Providing a few click-bait articles on your website or distributing PDF: ed magazines isn’t a life vest, much
less a lifeboat.</p>
</blockquote>
<p>Until recently, digital was the ugly stepchild in which the publishers have consistently under-invested in the last
20 years. And no, providing a few click-bait articles on your website or distributing PDF:ed magazines through services
like Zinio, Magzter or Readly isn’t a life vest, much less a lifeboat.</p>
<p>So is it all lost? Will there be any survivors? Of course, but the few magazine publishers surviving this ordeal will
be scarred for life and probably more appreciative of the idea that their publishing house wasn’t unsinkable.</p>
<p>Look at the book publishing industry in the US. Long dominated by a handful of big publishing houses (Big Five)
telling us consumers what to read. The 2008 recession and Amazon created the “perfect storm” leading to
massive layoffs. Did it change the direction or how the Big Five did their business? Not really, they managed to cling
onto their life vests (i.e. a few big-name authors), while watching their market share plummet.</p>
<blockquote>
<p>The growth of new indie book publishers is explosive but is still largely invisible.</p>
</blockquote>
<p>The growth of new indie book publishers is explosive but is still largely invisible. A lot of new up & coming
authors can make middle-class incomes as their own publishers, many joining forces to create virtual publishing houses.
Publishing-as-a-Service business models (e.g. Reedsy.com), offers some of the best editorial, production, and marketing
talent.</p>
<p>Today, self-publishing accounts for about 30<40 percent of the eBook market while small- to medium-sized
publishers account for another 20 percent. Authors no longer need the publishing houses' expertise because they can
utilize the data and e-commerce solutions provided by web services like Amazon.</p>
<p>Also in the music industry, we are seeing an upward trend where artists are bypassing the record labels
(using services like Distrokid.com) and going independent keeping the rights to their music, their creative freedom and
a much larger piece of the pie.</p>
<p><strong>So how will the future of magazine publishing look?</strong></p>
<p>Well for sure, platforms will, slowly but surely, continue to eat market share from the big publishing houses, all
busy consolidating and cutting costs — because that is what big businesses do when they don’t have a clue.
Most of the small to medium-sized publishers will perish, as they don’t have the scale, resources or in-house
expertise to survive in a world with decreasing CPM’s, data-driven publishing and AI.</p>
<p>Why platforms? Because virtually everything that the publishers are doing today, can either be automated or done more
efficiently on a platform. Key publishing activities like sourcing & compensating creatives and creating, editing,
packaging, distributing & monetizing content can all be streamlined while utilizing AI/ML.</p>
<blockquote>
<p>Virtually everything that the publishers are doing today, can either be automated or done more efficiently on a
platform.</p>
</blockquote>
<p>We agree with Ev Williams when he says there won’t be a Spotify of publishing and share his belief
that there will be a number of global platforms that cater to different consumer needs and styles. How many? Who knows.
A few will be run by the big publishing houses, and a few will be run by companies like Medium and Enliven.</p>
<p>No doubt most of these “premium” editorial platforms will be partially or fully monetized by subscription
models (or possibly micropayments). And as seen in Medium and Netflix, there is a discerning audience still willing to
pay for premium content and to get rid of “in-your-face” direct or indirect advertising.</p>
<p>Well, how about Google, Amazon, Facebook, and Apple? They are, of course, part of this equation, but producing news
and magazine editorial content probably isn’t on the top of their list. Content production is messy and the
Netflix experiment of quickly producing a lot of content might show to be a flawed and costly strategy. GAFA seems more
intent on building subscription bundles owning the consumer and their user data.</p>
<p>The big winners, apart from the consumers, will be talented creatives that will connect, monetize and interact with
their audience.</p>
<p>So what you need to succeed in the future magazine market? Well, we believe there are a few key points;</p>
<ul>
<li><strong>Well-designed</strong> — For too long, the design of web publishing started and ended with
display advertising — UX friendly we think not. It is time to overhaul the basic assumptions on how an editorial
UX should look.</li>
<li><strong>Personalized</strong> — With the abundance of content, attention deficit and our general lack of
time, personalization is no longer a “Nice to Have” for any publisher, it is a “Must Have”. Here
a lot will happen in the coming years in terms of algorithmic development and new products & services.</li>
<li><strong>Enough Premium Content </strong>and Creatives — enough to meet your user’s demand, but not
too much to disappoint your creatives.</li>
<li>Reasonable Price Point — The risk of subscription fatigue and fierce competition from user-generated
content, a modern magazine product needs to have a relevant price point.</li>
<li><strong>Creator Friendly </strong>— Its a talent business and to attract the best talent you need to
offer a great product with clear tangible and intangible benefits to the creative. Examples could include competitive
revenue share, retaining full copyrights, etc.</li>
</ul>
<p>A lean editorial process — You would be surprised in finding out how tedious, inefficient and
non-collaborative current editorial processes look. This artisanal way of working will radically change with the
introduction of a more networked approach, AI and better publishing tools.</p>
<p>We bet that the big winners, apart from the consumers, will be talented creatives that will have better chances of
connecting, monetizing and interacting with their audience. Will all creatives become winners, of course not, but with
editorial platforms, more creatives have a chance to find their audience. Who needs a publisher in this day and age,
especially when they leave you with peanuts, a small byline, and no creative freedom?</p>
<p>To be continued…</p>
<p>Peter Larsén</p>
<p>Co-founder of Enliven.co</p>]]></description><link>https://www.enliven.co/stories/arts-entertainment/reinvention-publishing</link><guid isPermaLink="false">https://www.enliven.co/stories/arts-entertainment/reinvention-publishing</guid><category><![CDATA[Arts & Entertainment]]></category><pubDate>Sat, 03 Oct 2020 12:03:49 GMT</pubDate><dc:creator>Peter Larsén</dc:creator></item><item><title><![CDATA[JODHPUR DESERT ARCHITECTURE AND STEPWELL]]></title><description><![CDATA[ <p>Rajasthan, India</p>
<p>words: Kiša Lala</p>
<p>Photography</p>
<p>…</p>
<p>Most civilizations begin around watering holes - at the nexus of rivers and lakes around which tellurians thrive.
When nomads pitched their tents in deserts, it was near an oasis, a natural source of groundwater. In Jordan, the
ancient city of Petra grew from a desert rest-stop for traders to a cosmopolitan hub through harnessing precious
rainwater and channeling it through an array of strategic plumbing. In the desert, a drop of water can tip the scale
between life and death. </p>
<p>The city of Jodhpur in the western state of Rajasthan in India, grew out of a cluster of settlements in the arid
landscape of the Thar desert, ruled by the Rajputs, a union of mounted warrior clans, and a chieftain of the Rathore
clan, prince Jodha in 1459, built a fortress, Mehrangarh, on a nearby rocky outcrop. </p>
<p>The original stones of that walled citadel are embedded now within the modern city, which has expanded to house
millions. Currently, the honorific Maharaja of Jodhpur has inherited the now much-enlarged fort and city palace. With
that mantle of ownership came the responsibility for its upkeep, and he astutely transitioned his reign from the feudal
role of his ancestors to the preservation of the city’s heritage, monetizing and modernizing public access to the
fort and palace grounds. </p>
<p>At the foot of the Mehrangarh fort within the medieval walled city lies the Raas hotel, owned by brothers Dhananjay
and Nikhilendra Singh, related to the original Rathore clan. They pride themselves in departing from the aesthetics of
old-school showy opulence characteristic of the city’s palace accommodations, instead creating a calm oasis
sanctuary with modern minimalist tones. </p>
<p>The tall entranceway leads through a narrow passage to a stunning view of the fort at the mountain’s pinnacle,
and the surrounding lodgings are built around a courtyard pool. Adjacent to the hotel grounds, and as an almost ancient
parallel to the hotel’s leisure pool, is an 18th c. stepwell named ‘Toor Ji Ka Jhalra’. The stepwell
is a quadrangular excavated walled well with steps leading down to the water level, used in olden times as a reservoir,
and place of respite. </p>
<p>The construction of stepwells have been documented in India from as early as 2650 BCE at Dholavira in the Indus
Valley, where an enormous stone-cut well with steps had been found to collect and drain water into storage tanks. Even
with extreme summer temperatures in Rajasthan, the brief monsoon rains in ancient times fetched enough rainfall to
sustain a population of thousands. Jodhpur today, along with the millions of inhabitants of the Thar desert, have the
use of modern technologies to supply them with water, but using costly resources, and with permanent drainage of
India’s dwindling aquifers. </p>
<p>There are many such stone-cut stepwells built without mortar, throughout India, some had been used by royal women for
leisure, embellished with elegant architectural details, and carved subterranean passageways, aligned in geometric
patterns that appear anachronistically modern. And yet in the 21st century, because of the availability of alternate
sources of water, these wells were neglected, often used as garbage dumps. A second stepwell the “Mahila Bagh ki
Jhalra” also lay abandoned in the vicinity of the hotel. </p>
<p>To support the brother’s vision of reclaiming these sites, Dhanajay partnered with JDH, which was founded as an
investment group to restore these heritage sites within the old walled city. They drained the stagnating pool filled
with debris, and sandblasted the walls. The sandstone quarried around Jodhpur had been used for centuries, being tough
and resistant to abrasion with its distinctive rose, red and buff tones found in the Mehrangarh fort. In the process of
revitalizing the old sites many local craftsmen were employed, keeping alive the lineage of artisans skilled in ancient
techniques of stone carving. </p>
<p>The Raas uses traditional stone screens as an exterior layer over some of their rooms - often hand-carved, these
perforated stone or latticed screen, called “Jali” help to lower the temperature by diffusing the
breeze through the holes, and also create additional shade. These traditional transparent screens were discarded in
favour of more privacy in modern times. </p>
<p>The passage of the sun and the play of light and shade, are an important element of desert architecture. The high
walls of the stepwell create deep shade over the pool leaving the water below refreshingly cool. A pool in a central
courtyard, also creates a cooling effect with evaporating water, the cooled air disperses through the surrounding
structures creating natural air-conditioning. In Mehrangarh fort, the open architecture built along a series of
interlocking pavilions, allow cool breezes to pass through unobstructed, with walls positioned to create cooling shadows
even in the hottest hours of the day.</p>
<p>The excavations and cleaning at the stepwell also exposed details of the carvings of animals and deities on the
walls, and the oxygenated water in the well now supports fish-life, and in the afternoons children now come to play in
the plunge pool. JDH’s renovations also extended to the nearby havelis, the traditional townhouses, and continues
today with the mission of adding cafes and food markets to create a commercial hub with an emphasis on a green circular
economy. </p>]]></description><link>https://www.enliven.co/stories/architecture/jodhpur-desert-architecture-and-stepwell</link><guid isPermaLink="false">https://www.enliven.co/stories/architecture/jodhpur-desert-architecture-and-stepwell</guid><category><![CDATA[Architecture]]></category><pubDate>Tue, 22 Sep 2020 13:22:57 GMT</pubDate><dc:creator>Danica O. Kus</dc:creator></item><item><title><![CDATA[Blackberry and hazlenut roulade]]></title><description><![CDATA[ <p>In the Uk it's just about Blackberry time. Pick yourself a basket of this tasty hedgerow fruit and use them with
chopped hazlenuts, or cob nuts if you have them, to fill this delicious meringue roulade.</p>
<p>Kathy Clark's Autumn meringue roulade</p>
<p> </p>
<p>5 medium egg whites</p>
<p>5 ozs caster sugar</p>
<p>1 tspn cornflour</p>
<p>1/2 pint double cream</p>
<p>3/4 lb blackberries</p>
<p>chopped, toasted hazel or cob nuts (optional)</p>
<p> </p>
<p>Set oven at 150 C/ Gas Mark 2</p>
<p>13 x 9 inch Swiss roll tin</p>
<p>2 sheets non-stick paper/baking parchment</p>
<p> </p>
<p>Grease tin and line with non-stick paper.</p>
<p> </p>
<p>Whisk egg whites until stiff, add half of sugar.</p>
<p>Whisk again until stiff and shining.</p>
<p> </p>
<p>Add remaining sugar and cornflour.</p>
<p>Whisk again.</p>
<p> </p>
<p>Spoon mixture into Swiss roll tin.</p>
<p>Level surface.</p>
<p> </p>
<p>Bake 45 mins until firm to touch. </p>
<p>Turn meringue onto parchment paper sheet.</p>
<p> </p>
<p>Leave one hour and prepare berries.</p>
<p> </p>
<p>Whip cream to soft peaks.</p>
<p>Spread some of it onto the meringue.</p>
<p> </p>
<p>Then add fruit.</p>
<p>Sprinkle with a handful of chopped nuts.</p>
<p>Put the rest of the cream on top of that.</p>
<p> </p>
<p>Roll up the meringue gently and carefully </p>
<p>using the parchment as a "safety net",</p>
<p>finishing with the join pointing down.</p>
<p> </p>
<p>Chill.</p>
<p> </p>
<p>Dredge with icing sugar/nuts before serving.</p>
<p> </p>
<p>Keeps 2 days in the fridge. </p>
<p>(Ours only lasts until it's all gone.)</p>
<p> </p>]]></description><link>https://www.enliven.co/stories/cooking/blackberry-and-hazlenut-roulade</link><guid isPermaLink="false">https://www.enliven.co/stories/cooking/blackberry-and-hazlenut-roulade</guid><category><![CDATA[Cooking]]></category><pubDate>Tue, 04 Aug 2020 11:49:40 GMT</pubDate><dc:creator>Sue Atkinson</dc:creator></item><item><title><![CDATA[The Window]]></title><description><![CDATA[ <p>Looking at the world through a window. A story of staying inside looking out at the big world. </p>
<p>Photography Pedro Gabriel Studio<br />
Model: Camellia Clouse<br />
Styling: Chloe Jenden<br />
Hair and Makeup: Janni</p>
<p> </p>]]></description><link>https://www.enliven.co/stories/fashion/window</link><guid isPermaLink="false">https://www.enliven.co/stories/fashion/window</guid><category><![CDATA[Fashion]]></category><pubDate>Thu, 30 Jul 2020 09:49:56 GMT</pubDate><dc:creator>Pedro Gabriel Studio</dc:creator></item><item><title><![CDATA[Home — and my mother's brown butter & hazelnut apple cake]]></title><description><![CDATA[ <p>My home and my home away from home and the apples that come with the two. Also, one of my favourite recipes; it’s
based on probably the only cake my mother ever made. I don’t bake often for myself or friends, but if I do in the autumn
and winter, it’s usually this. </p>
<p>“Perhaps home is not a place but simply an irrevocable condition.” ― James
Baldwin, Giovanni’s Room</p>
<p>After spending two weeks in Athens for the Christmas holidays, after a few irresistibly sunny, yet very cold days
which were all at once clamorous and intimately tranquil, nonchalant and deeply moving, I returned to London.
Back to this mad beehive, back to my usual ways. I come bearing the signs of parents growing older and wiser
and further away, the memories of the perfectly blinding sun and the remains of time passing by both slowly and
unbearably fast. I've returned home from home and there's so much to be inspired by and think about, not least
what is home.</p>
<p>Much like for a lot of people, home for me can be explained, outlined and expressed through food: flavours, textures
and ingredients, all can allude to a familiarity which contains both joy and a subtle sense of melancholia. Home can be
a dish that, once you see it, smell it and, most of all, taste it, brings back memories, or merely the echo of a memory,
a sensation that often cannot be expressed but feels like recognising something that’s always been inside us and
won’t leave (or we won’t let go of it), regardless of time passing. Each dish perfectly encapsulating both
comfort and nostalgia (nostos, “νόστος”, very appropriately signifying the
longing for home in Greek).</p>
<p>When I’m in London, I don’t long for my mother’s food- I simply long for her. When I’m back
in Athens though, the first plate of food I taste (which I make sure is homemade, always) is bittersweet: it seems like
with every bite, I can suddenly but surely count the moments, days, years I’ve been away. I feel the distance and
proximity all at once, I feel at home and not at all as well. Each bite is both delicious (my mother is an excellent
cook) and satisfying as only a homemade dish can be, yet fills me with an undertone of sadness, as I know all too well
(not so much in my mind, possibly not even when I taste the food, but somewhere deeper, as if my body knows, knows
better than my mind) that they signify something I left back a while ago. Still, they remain all too familiar, very much
a part of me, therefore home. </p>
<p>So, driven by flavours, smells, textures, I’ve found over the years many flavours that spell out home for me.
In the winter, it’s most often apples: in Greece some are too big for one person to eat alone, thick skinned and
crimson pink, kind of bready in texture. In London, they come in endless varieties and I usually prefer small ones,
which are a little tart yet still sweet and crispier than the ones I grew up eating. </p>
<p>So now, here, in another country, another city, I’ve made another home from bits and pieces from both homes.
I’ve found a home in dishes both known by heart and foreign to what my mother makes. They are both very dear and
deeply comforting, so I go back to them time and time again, tasting with each bite more recent memories, remembering
with each mouthful places and people and moments that gifted me this new home. </p>
<p>I can’t escape the in-betweeness, I can’t choose, nor do I want to. I’ve made peace with having one
foot here and one there, with a heart and mind that face two (often time opposite) directions, yet feeling not divided
but rather becoming richer for it. Home is exactly right there for me, in accepting what I can’t deny, in finding
it in the little things, the ones I feel with all the senses. And sometimes, when I’m in doubt, I go into the
kitchen. And there, wherever I am, I find a welcome home always.</p>
<p>Brown butter & hazelnut apple cake</p>
<p>* This is one of my favourite recipes; it’s based on probably the only cake my mother ever made. I don’t
bake often for myself or friends, but if I do in the autumn and winter, it’s usually this. </p>
<p>125 gr unsalted butter, browned </p>
<p>150g demerara sugar</p>
<p>3 medium eggs</p>
<p>zest from 1 lemon</p>
<p>1 1/2 tsp vanilla extract ,</p>
<p>250g plain flour</p>
<p>2 tsp baking powder</p>
<p>1/2 tsp salt</p>
<p>1 tsp all spice</p>
<p>1 tsp ground cinnamon</p>
<p>50g hazelnuts, toasted & roughly chopped</p>
<p>3/4 c almond milk </p>
<p>3 large apples, washed, cored and thinly sliced</p>
<p>to serve:</p>
<p>2 tablespoons honey, warmed over low heat until runny and/ or icing sugar and ground cinnamon</p>
<div class="page-break-after"><span style="display: none;"> </span></div>
<p>Preheat the oven to 180ºC (160ºC FAN), grease a cake pan (both bottom & sides) and line it with
parchment paper .</p>
<p>Place the butter in a small sauce pan, melt over medium heat and continue cooking until lightly browned and smelling
nutty, swirling the pan from time to time. It will take about 8’, but keep a close eye (and nose) on it, as it can
burn easily. Once ready, remove from the pan, pour into a small bowl and allow it to cool.</p>
<p>Beat the cool butter & sugar and add the eggs one at a time, beating well between each addition, until fluffy.
Add the lemon zest and vanilla extract and combine.</p>
<p>Combine flour, baking powder, spices & salt and add to the wet mixture.</p>
<p>Lastly add the hazelnuts and milk and mix well with a spatula.</p>
<p>Pour the batter into the cake pan and arrange the apple slices on top.</p>
<p>Bake in the preheated oven for about 40’ or until an inserted skewer comes our clean.</p>
<p>Allow to cool for 15’, then remove from the tin and place on a wire rack to cool completely.</p>
<p>Brush with warm honey and/ or icing sugar & cinnamon.</p>]]></description><link>https://www.enliven.co/stories/cooking/home-and-my-mothers-brown-butter-hazelnut-apple-cake</link><guid isPermaLink="false">https://www.enliven.co/stories/cooking/home-and-my-mothers-brown-butter-hazelnut-apple-cake</guid><category><![CDATA[Cooking]]></category><pubDate>Tue, 14 Jul 2020 19:30:27 GMT</pubDate><dc:creator>Amaryllis Tsegou</dc:creator></item><item><title><![CDATA[Mum's special Roasted Red Onions]]></title><description><![CDATA[ <p>Almost good enough to eat on their own, this simple but stylish recipe turns roasted onions into a real treat</p>
<p>Mum's special roast red onions</p>
<p>Roasted onions are delicious in any form but this recipe makes them positively stylish. They will become
soft, sweet and gooey with just a tiny kick from the mustard. You could almost eat them with simply a chunk
of warm crusty bread! And it's so easy - you don't even need to peel them!</p>
<p>8 medium sized onions (or allow 2 per person), cleaned and trimmed of roots but not peeled<br />
brown sugar<br />
English made mustard, (or French according to taste)</p>
<p>1. Put the onions root end down in a small roasting tin. You may need to trim them to make
sure they sit flat but do not cut into the base.<br />
2. From the top, partly peel back but do not remove, the outer layers of skin.<br />
3. With a sharp knife cut out a small hollow in the flesh of the onion big enough to hold 1 teaspoon of
mustard and a teaspoon of brown sugar, filling each one as you go, mustard first, sugar on top.<br />
4. Tuck the layers of skin back over.<br />
5. If cooking on their own pop into the centre of a pre-heated medium hot oven - 375 degrees F/190C/Gas Mk 5 - for
25 minutes then turn up the heat to 400 degrees F/200C Gas Mk 6 for 15-20 until completely tender, caramelising and
probably beginning to bubble over! Or roast for similar time alongside your main dish. <br />
6. Serve as they are so everyone can peel off the outer skins to discover the delicacy hiding within!</p>
<p>Picture shows the recipe with onions halved - another option which cooks quicker but is slightly less exciting!</p>]]></description><link>https://www.enliven.co/stories/cooking/mums-special-roasted-red-onions</link><guid isPermaLink="false">https://www.enliven.co/stories/cooking/mums-special-roasted-red-onions</guid><category><![CDATA[Cooking]]></category><pubDate>Sun, 12 Jul 2020 15:52:03 GMT</pubDate><dc:creator>Sue Atkinson</dc:creator></item><item><title><![CDATA[INSOMNIA ]]></title><description><![CDATA[ <p>After hours moody fashion editorial inspired by the state of Insomnia. </p>
<p>Photography: Marta Literska </p>
<p>Stylist: Gianluca Coccocia</p>
<p>assisted by Gabriel Annouka </p>
<p>Hair: Shelley Sumner </p>
<p>MUA: Rachel Freeman using MAC Cosmetics </p>
<p>Model: Barbara Maldonado </p>
<p>Location: Espero Studio </p>
<p>Retoucher: Matt Musielak </p>]]></description><link>https://www.enliven.co/stories/photography/insomnia</link><guid isPermaLink="false">https://www.enliven.co/stories/photography/insomnia</guid><category><![CDATA[Photography]]></category><pubDate>Thu, 02 Jul 2020 13:27:29 GMT</pubDate><dc:creator>Marta Literska </dc:creator></item><item><title><![CDATA[Make the most of Matcha]]></title><description><![CDATA[ <p>Eico shares her delicious Matcha Mochi recipe and introduces us to the difference between Matcha and Green tea</p>
<p>Matcha was the first form of powdered tea and was introduced to Japan from China by a Zen monk named Eisai in 1191,
who brought tea seeds and Zen scriptures. The matcha helped the monks stay awake during their long sessions of
meditation. This evolved into being to be taken as herbal medicine and developed as a tea ceremony called
“Sadou” in Japan with the Zen Buddhism philosophy. I will explain about this in my next article.</p>
<p>These days matcha is gaining attention as a super food in the world and it is recognised as an iconic flavour in
Japanese sweets and Western confectionery in café culture and organic grocery stores.</p>
<p>Sometimes people confuse match and green tea. So, what is the difference between matcha and green tea?<br />
Confusingly, matcha means powdered tea. Green tea can also be a powder, but leaf from green tea is more
common. Green tea has a fresh aroma, while matcha has a unique sweet scent. </p>
<p>These teas are different kinds of tea and have different cultivation and processing methods. Matcha is
made by powdering Tencha. The cultivation method of Tencha is different from other tea plants. Whereas
ordinary tea plants grow in plenty of sunlight, Tencha is grown with covering so that it’s not exposed to
sunlight for so long. In this way, the Tencha leaves increase in chlorophyll and become a stronger green
colour. They also grow richer in theanine, which is the umami component of matcha, well known for its
relaxing effect.</p>
<p>Green tea is Sencha and a few other tea leaves. Sencha grows without the need for covering. It
contains more catechin which has the effect of preventing an increase in cholesterol and blood sugar but makes the green
tea taste bitter compared to matcha. Matcha is also rich in vitamins, minerals, catechin, and insoluble
dietary fibre which assist anti-ageing, adjust immunity, beauty effect, measures for controlling body fat etc..</p>
<p>Matcha Mochi Recipe</p>
<p>Ingredients - to make 8</p>
<p>40 g rice flour<br />
40 g sweet rice flour<br />
90 ml water<br />
150g white bean paste *<br />
1 tbsp green tea powder<br />
8 raspberries</p>
<p>* for white bean paste (makes 300g)<br />
200g dried white kidney beans (or other white beans)<br />
600ml water for cooking the beans (3 times the quantity of beans)<br />
100g sugar (half the quantity of beans)<br />
A pinch of salt<br />
1 tsp bicarbonate of soda (optional)</p>
<p>Directions<br />
To make white bean paste</p>
<p>1. Wash the dried beans and put them in plenty of water in a large saucepan overnight (around 8 hours and
more in winter).<br />
2. Next day, add the bicarbonate of soda to the pan and boil the water with beans for 5 minutes. While
boiling, skim off the scum. ”Skim the scum “is an important skill in Japanese cooking as leaving the
scum affects the taste of the food<br />
3. Strain the beans and rinse in cold water. Remove the skins by rubbing them or peeling them
off by hand. This is important in order to make the paste smooth. The bicarbonate of soda
softens the skin of beans to make this process easier.<br />
4. Put the beans and 600ml water in a pressure cooker if you have one. When the pressure kicks in, simmer
for 20 minutes on low heat. Then turn the heat off and allow to cool. If using a normal pan, cook for
1 hour, topping up the water as necessary.<br />
5. Strain and transfer the beans to a food processor and blend to make a smooth paste.<br />
6. Put the paste, sugar and salt back into a clean saucepan and heat to thicken, stirring with a wooden
spoon over the flame. Remove from the heat when the mixture begins to thicken like a jam. This should take
approximately 15 minutes. It’s important to bear in mind that the paste will harden as it cools and
you are going to make it into balls later. <br />
7. Blend in the matcha powder using a spatula.<br />
8. Put the paste into a clean container and cover with cling film. Don’t keep it in the cooking pan or
it will become harder and dry out.</p>
<p>This paste can be kept in the fridge for 2-3 days and in the freezer for 3 months.</p>
<p> </p>
<p>To make Green Tea Mochi</p>
<p>1. Divide the green tea paste into 8 and wrap a raspberry to make 8 balls. Set aside.
<br />
2. Put both flours and water in a heatproof bowl. Mix them and cover with cling film. Put in a
medium powered (600W) microwave for 30 seconds. Remove and stir with a spatula.
Cover again and put it back in the microwave for another 30 seconds. It should start to become
transparent. If not, repeat the process until it is. When cool enough to handle, remove
the mochi mixture and place on a floured tray or table.<br />
3. Divide into 8. Stretch each piece into a circle with the fingers. Wrap each of the matcha
balls with mochi dough. <br />
4. Serve with your favourite tea.</p>
<p> </p>]]></description><link>https://www.enliven.co/stories/cooking/make-most-matcha</link><guid isPermaLink="false">https://www.enliven.co/stories/cooking/make-most-matcha</guid><category><![CDATA[Cooking]]></category><pubDate>Mon, 29 Jun 2020 11:32:58 GMT</pubDate><dc:creator>Sue Atkinson, eico kano</dc:creator></item><item><title><![CDATA[There is only one Cuca!]]></title><description><![CDATA[ <p>Kevin Cherkas is the Canadian chef that after working at several top restaurants all over the world he decided to
move to Bali with his wife and set up a restaurant. </p>
<p>This native Canadian is one of the most influential chefs in Indonesia today, and he is running one of the best
restaurants! He graduated with a Degree in Culinary Arts back home in Canada. Kevin has worked at some amazing places
like the three-star restaurants Arzak and El Bulli in Spain, the two-star restaurant La Broche in Madrid, three-star
restaurant Daniel in New York City, Shangri-La in both Singapore and Kuala Lumpur.</p>
<p>Kevin opened up restaurant Cuca in Jimbaran, Bali in 2013 and since then he has attracted guests from all over the
world. When I first met Kevin I was covering Gastronomika in San Sebastián, Spain. Kevin was the most charismatic
chef up there at the stage, people could really feel and taste what he was talking about.</p>
<p>I understand why people all over the world wants him to come and speak about his passion, food! So when visiting Bali
I had a trip to his restaurant Cuca at my program and asked Kevin some questions. (And you will find out more about the
restaurant in another post!) I had a chat with Kevin before the meal:</p>
<p><strong>What type of restaurant is Cuca?</strong></p>
<p>- We have a lot of functions and events here, actually, we have something nearly every day! We have a lounge area
were 50-100 people can come and chill, have a drink, and eat. You can also choose to sit outside or inside, in the bar
area, in our private dining area or by the kitchen where you can watch the chefs. We are open 7 days a week from 12 to
12. It is a part of my wife’s business philosophy that we always should be available for people who want to visit
us.</p>
<p><strong>Tell us about who is working at the restaurant??</strong></p>
<p>- There are 127 people working at Cuca. And when they start they have no English, no hospitality we train everyone
from zero. They get to rotate at various stations at the restaurant. Not even the people in the bar has worked in a bar
before, and the same with everyone in the kitchen. We train them from zero and the results for us have been fantastic!
Lots of people, but a lot of work.</p>
<p><strong>Do you import anything from other countries?</strong></p>
<p>- Everything we serve is from Indonesia and everything we serve we make from scratch.</p>
<p><strong>Is there a difference in the customers over the seasons?</strong></p>
<p>- We have our peak season June to October, where June and October are relatively soft in comparison. But everything
else within those dates is very busy. And then we have December that is busy too.</p>
<p><strong>So do you have Balinese customers?</strong></p>
<p>- We have zero customers from Bali, but they do come from all over Indonesia, Hong Kong, Korea, Malaysia, Europe,
Australia, America…</p>
<p><strong>Can you describe your style of food?</strong></p>
<p>- I want to create food people won’t forget, things that when you eat you always remember it. We try very hard
to create something memorable. We serve no traditional food in the restaurant. Many westerners think that we serve very
Indonesian food, and the Indonesian customers think that we serve very western food.</p>
<p><strong>So when you set a menu do you set it out of what you can get hold off?</strong></p>
<p>- It is a combination, we start with a dish that we love. We go to a country and eats something. Like smoked fish in
Scandinavia and then we think about why we love that dish so much. And then we try to invert it in Cuca using local
ingredients.</p>
<p><strong>Do you want to open up in more places.</strong></p>
<p>- No there is only one Cuca! I want to do one thing as good as I can, if I had any more businesses then they would
require 50% of my time. And I don’t know how I could do something amazing when I only had 50%. For me that would
be very difficult, I know other people manage. But I see the little things every day, and if I am not here who would fix
it? The customers would probably not notice, but I would.</p>
<p><strong>Are you planning to stay in Bali?</strong></p>
<p>- Yes, forever! (Lucky him)</p>
<p> </p>
<p> </p>
<p>Photo Melker Nordblom</p>
<p>If you wan’t to use the photos please e-mail me first at [email protected]</p>]]></description><link>https://www.enliven.co/stories/food-wine-gourmet-travel/there-only-one-cuca</link><guid isPermaLink="false">https://www.enliven.co/stories/food-wine-gourmet-travel/there-only-one-cuca</guid><category><![CDATA[Food & Wine]]></category><category><![CDATA[Gourmet travel]]></category><pubDate>Mon, 15 Jun 2020 18:17:48 GMT</pubDate><dc:creator>Malin Nordblom</dc:creator></item><item><title><![CDATA[Love yourself, love Lovage]]></title><description><![CDATA[ <p>Easy to grow, lovage is especially delicious in soups and stews and is believed to have great health-giving
properties</p>
<p>Lovage is an incredibly tasty herb resembling a cross between celery and parsley with a hint of aniseed.
It is a tall perennial plant, easily reaching well over a metre in height with splendid flowering heads. All
parts of the plant can be used in a variety of ways - the leaves as a herb, the roots as a vegetable and the seeds as a
spice. It also has medicinal properties, being applied to the treatment of urinary and kidney
conditions. While not difficult to grow in average soil in sun or part shade, it is seldom seen for sale in
food shops although young plants are quite often available from garden centres.</p>
<p>I was first introduced to lovage by broadcaster and writer Judith Hann when I photographed recipes for her book
'The Food of Love'. When I tasted her recipe for Guinea fowl with lime and lovage I was hooked and
have been growing lovage in my own garden ever since. This is my adaptation, best made with young stems in
the spring.</p>
<p>Lovage and chicken soup (for 2)</p>
<p>1 large corn-fed chicken thigh, skin on<br />
1 medium onion, chopped<br />
1 clove garlic, finely chopped<br />
1 tbsp olive oil (optional)<br />
3 stems lovage, approx 30 cms length or equivalent (the younger, the better), leaves separated and chopped roughly,
keeping 2 sprigs for garnish, stems cut into lengths to fit the base of your pan (you will need to remove them later)<br
/>
11/2 pints chicken stock<br />
2 tbsp dry white wine<br />
4 tbsp fromage frais/ Greek yogurt<br />
juice of 1/2 lime<br />
salt and pepper to season</p>
<p>1 In a heavy-bottomed pan, dry-fry the chicken skin-side down to release the fat and brown skin. Cook until it no
longer sticks to the pan.<br />
2 Remove from pan, cool, remove bone and chop flesh, removing skin if preferred and any excess fat.<br />
3 Gently fry chopped onion in fat from chicken for 2 minutes.<br />
4 Adding olive oil if necessary, fry garlic with onion for a further 1/2 minute or until garlic just begins to
colour.<br />
5 Spread the mixture evenly over the bottom of the pan and add lovage stems and leaves.<br />
6 Place chicken on top of lovage.<br />
7 Pour in stock and wine to cover chicken. Bring to boil.<br />
8 Cover and reduce heat to simmer for 35 minutes to allow the flavours to really combine.<br />
9 Remove from heat and carefully remove lovage stems which tend to be very tough even when cooked.<br />
10 Add fromage frais or yogurt and lime juice.<br />
11 Return to simmer and stir until well mixed. Season to taste.<br />
12 Serve immediately garnished with remaining sprigs of leaves.</p>
<p> </p>]]></description><link>https://www.enliven.co/stories/cooking/love-yourself-love-lovage</link><guid isPermaLink="false">https://www.enliven.co/stories/cooking/love-yourself-love-lovage</guid><category><![CDATA[Cooking]]></category><pubDate>Fri, 12 Jun 2020 11:33:40 GMT</pubDate><dc:creator>Sue Atkinson</dc:creator></item><item><title><![CDATA[A refreshing Basil Lemonade]]></title><description><![CDATA[ <p>It is the ultimate summer drink, and if you wan't add some vodka into the drink! </p>
<p>2,5 dl Freshly squeezed lemon juice</p>
<p>2 dl basil leaves</p>
<p>1 dl honey honung, or white sugar</p>
<p>4-5 dl water</p>
<p>Serve with 2 dl Ice</p>
<div class="page-break-after"><span style="display: none;"> </span></div>
<p>Remove the leaves from the basil plant, and place in a blender</p>
<p>Squeeze the lemons and pour it all into the blender.</p>
<p>Add sugar or honey.</p>
<p>pour in the water, I usually start with 4 dl and then pour in more if I think it is needed.</p>
<p>Mix, and if you want a stronger basil flavor then you can leave everything in the blender for a while before mixing
it.</p>
<p>Strain into a decanter. Serve with ice!</p>
<p> </p>]]></description><link>https://www.enliven.co/stories/food-wine-gourmet-travel/refreshing-basil-lemonade</link><guid isPermaLink="false">https://www.enliven.co/stories/food-wine-gourmet-travel/refreshing-basil-lemonade</guid><category><![CDATA[Food & Wine]]></category><category><![CDATA[Gourmet travel]]></category><pubDate>Wed, 10 Jun 2020 10:00:37 GMT</pubDate><dc:creator>Malin Nordblom</dc:creator></item><item><title><![CDATA[Rhubarb and Strawberry Pie]]></title><description><![CDATA[ <p>It is rhubarb and strawberry season – no better time than now to make this perfect pie! Also, rhubarb is a great
metabolism stimulator so it is ideal for everyone trying to lose some extra weight.</p>
<p>Did you know that rhubarb is actually a vegetable? Alongside healthy acids (pantothenic, apple, folic), it is packed
with minerals (calcium, manganese, magnesium)[a1] and vitamins (C and B).</p>]]></description><link>https://www.enliven.co/stories/baking-cooking/rhubarb-and-strawberry-pie-1</link><guid isPermaLink="false">https://www.enliven.co/stories/baking-cooking/rhubarb-and-strawberry-pie-1</guid><category><![CDATA[Baking]]></category><category><![CDATA[Cooking]]></category><pubDate>Tue, 02 Jun 2020 15:04:29 GMT</pubDate><dc:creator>Darko Ramljak</dc:creator></item><item><title><![CDATA[Lamborghini Aventador SVJ — The toughest bull. ]]></title><description><![CDATA[ <p>Do you think the regular Lamborghini Aventador S with its 740 horses is too tame, the <span class="caps">SVJ</span>
model is perfect for you.</p>
<p>Some are of the opinion that Lamborghini has lost his soul and stopped building super sports cars in the spirit of
the devilish bull they used to do. They are wrong.</p>
<p>In the past, these cars were extremely brutal. Allowing a mother-in-law sit behind the wheel of a Countach or
Diablo was unthinkable. These older models required a firm handle and even an experienced driver had a hard
time with cars of this generation. They are simply too difficult to drive.</p>
<blockquote>
<p>Allowing a mother-in-law behind the wheel of a Countach or Diablo was unthinkable. They are simply too
difficult to drive</p>
</blockquote>
<p>When Audi took over the helm and started pumping money into the Italian company in 2003, a lot started happening.
From standing on the verge of the ruin, the company began to show positive figures. The first model with Audi's
technology was Gallardo. It sold a total of 14,000 cars during its lifetime and became a mega success. Even the
successor Huracán became a success and has sold incredibly well. Together, these models belong to a completely
new type of Lamborghini cars with modern German technology under the shell. Here you can easily let an inexperienced
driver enjoy the driving experience, albeit with a bit of frightening delight.</p>
<p>Parallel to the Gallardo, the larger Murcielago was prepped for production. Unlike Gallardo with its German-made
V10, Murcielago had Lamborghini's own V12 engine. An engine that has lived for decades and originated as far back in
time as Miura which was launched in 1966.</p>
<p>Murcielago was largely developed before Audi came into the picture. Although it received some technology from the
Germans, it was large, unwieldy, and, in comparison with Gallardo, difficult for the inexperienced driver. The brutal
bull was still alive in Murcielago!</p>
<p>In 2011, Murcielago was replaced with Aventador. Since then, Aventador has come in a variety of designs. Like both
Diablo and Murcielago, Aventador is also available in an SV variant. SV stands for “Super Veloce” which is
Italian for Super Speed. The recipe for the SV models is about lower weight and more horsepower. Aventador SV has 50
extra horses compared to the original.</p>
<p>In addition to the race for most horsepower, there is also another record that is the holy grail.. We speak of
course about the fastest time around Nürburgring in Germany. To accomplish this, a car that is at all needs a
purely racing car. Porsche has been at the top of the throne many times. In addition, Porsche has the absolute fastest
time ever with its custom-built model 919 EVO which is 5: 19.546.</p>
<p>But Lamborghini has also set a record number of times. To show the world that even a strong Italian bull can be the
fastest around the ring, Aventador SV was built with the addition J which stands for "Jota". Aventador SVJ
thus stands for “Super Veloce Jota”. In July 2018, a new record time was set with Aventador SVJ at 6: 44.97,
thus taking the pallet location from Porsche and their 911 GT2 RS.</p>
<blockquote>
<p>My relationship with Lamborghini goes far back in time</p>
</blockquote>
<p>My relationship with Lamborghini goes far back in time. In the eighties and nineties I was with my father Bengt Holm
at the factory several times. The reason then was a large car book project he worked on called the Cars Collection. When
I later chose to follow in his footsteps, it was obviously a door opener to bring books from the time with my father to
show off. This has meant a lot to me and the factory has always been very generous with lending cars for test drives.
But when I was told by Sant'Agata Bolognese that an Aventador SVJ was at my disposal for a few days, I hardly
thought it was true.<br />
</p>
<p>Aventador SVJ is even lighter, even stronger and even harder than Aventador SV. It is a street legal track-ready
super sports car with an uncharged V12 engine of 770 horses. There is hardly any sound insulation at all between you and
the engine behind your back. Add to that Lamborghini's intelligent aerodynamic system ALA (Aerodinamica Lamborghini
Attiva) that SVJ is first with. The system means 40 percent more downforce than Aventador SV. In short, the Aventador
SVJ is built to go crazy fast while staying glued to the road as it turns.</p>
<p>To experience this unique Lamborghini, I chose a destination I had driven before: Cortina d'Ampezzo and over
Passo Giau. The road is incredibly good and challenging. You can really feel about the car's performance and road
holding. Aventador SVJ is not very comfortable. It shouldn't be either. You sit like a screwdriver in the
Alcantara-clad shell chairs. Instead of floor mats, the bare metal floor with grip tape is the type you have on
skateboards so as not to slip. For weight reasons, the carbon fiber-clad doors have no opening handles without thin
straps. SVJ is 50 kilos lighter than the Aventador S which is very much in this context. Especially since SVJ has 30
more horsepower, a total of 770 horses.</p>
<p>When you fold up the red flap on the center console that looks something like a fighter aircraft, the red start
button is exposed. One push and the V12 comes to life. And it's a life that makes you jump high if you're not
used to it. An deafening hissing sound rattles out through the two large round exhaust pipes in the center of the rear.
However, when we talk about the rear, Aventador SVJ is nothing else. At the bottom is a giant carbon fiber diffuser to
best conduct air under the car. This is also where part of the ALA system is located. In the middle where the exhaust
pipes are located, it is metal, not plastic covers.</p>
<p>At the top is the newly developed wing which ensures that the car holds the back end of the slope when it goes really
fast. One of the few things you can notice is that the wing obscures all visibility backward. But on the other hand, it
is the future you should look at if you have not done something stupid on the public road.</p>
<p>Speaking of stupidity on the public road, it is quite difficult to keep the speed of such a car. Almost impossible.
Autostradan offers great opportunities to drive fast and it is up to you how you handle any dealings with the police
authorities.</p>
<p>But the Italians are proud of their four-wheeled bulls and stallions. They love to drive fast and preferably on low
gears so it sounds great. For my part, however, I am happy when I reach the mountains and the highway turns into winding
mountain roads. Here you can drive fast in a completely different way without being an easy replacement for Polizia
Stradale.</p>
<blockquote>
<p>On the way up to Passo Giau, as a driver, I really need to prove my worthiness as a driver</p>
</blockquote>
<p>On the way up to Passo Giau, as a driver, I really need to prove my worthiness as a driver. This car can drive harder
than Mike Tyson's right hook. You will not win over the car and feel that it does not measure up. If you do, you
probably belong in a racing team.<br />
As a driver you feel everything going on under the car and the power is totally inexhaustible. Personally, I like the
Lamborghini models very well thanks to the four-wheel drive. Unlike Aventador S, SVJ does not have the new four-wheel
steering. The regular Aventador S is considerably nicer and more easily driven in the curves but with a firm grip SVJ
also takes you where you want. But it is definitely a fight between you and the car. Although you agree on the goal: To
get through the curves in the fastest way.</p>
<p>At the top of the pass, I have to take a break. I'm all over. Not the car, on the other hand, it can happily
handle this without the slightest sign of fatigue. The rest of the car gets done naturally when you have to stop and
fill up the tank. Something that happens relatively regularly if you let the car go full attack. Then the V12 engine
requires copious amounts of fuel. But that is it, a large and strong bull like this requires a lot of food to deliver
the maximum. It makes me go back to what I was talking about at the beginning of this article. Namely, that bull with
devils embracing which, according to some, no longer exists. Aventador SVJ is the proof that they are wrong!</p>
<p><strong>Lamborghini Aventador SVJ</strong><br />
Price: About SEK 3,000,000.<br />
Engine: 6.5-liter V12, 770 hp. Torque 720 Nm.<br />
Power transmission: Center mounted engine, 7-speed robotic automatic, four-wheel drive.<br />
Acceleration: 0-100 in 2.8 sec. Top speed: 350 km / h.<br />
Petrol consumption mixed driving according to the manufacturer: 1.79 l / mil.<br />
Weight: about 1,525 kg.<br />
Warranties: New car for 2 years.</p>
<p><a href="http://www.lamborghini.com">www.lamborghini.com</a></p>]]></description><link>https://www.enliven.co/stories/automotive/lamborghini-aventador-svj-toughest-bull</link><guid isPermaLink="false">https://www.enliven.co/stories/automotive/lamborghini-aventador-svj-toughest-bull</guid><category><![CDATA[Automotive]]></category><pubDate>Tue, 02 Jun 2020 08:11:14 GMT</pubDate><dc:creator>James Holm</dc:creator></item><item><title><![CDATA[Tiger prawns with Yuzu pepper butter]]></title><description><![CDATA[ <p>Spicy Japanese Yuzu pepper paste is easy to make and store and goes brilliantly with giant tiger prawns</p>
<p>The Japanese giant tiger prawn, Kuruma Ebi, is found in waters all around the coast of Japan. When boiled, it
looks like a wheel, hence the name “kuruma” (wheel in japanese) “ebi” (prawn). Raw, it
has a beautiful appearance, with a brown striped body and a tail fan contrasting red and blue. These prawns
are also widely distributed from the western Pacific Ocean to the Indian Ocean. The one I am using is from
Nigeria.</p>
<p>Giant tiger prawns are very large in size, averaging between 20 -25 cms in length and have a sweet, fresh
flavour. They are delicious just simply grilled with salt, pepper and lemon juice but taste especially good
with yuzu pepper butter which you can either buy in a jar or make yourself (see recipe below). Try it. I
am sure you will enjoy it.</p>
<p><strong>Kuruma prawn with yuzu pepper butter</strong></p>
<p>Ingredients:</p>
<p>4 kuruma prawns (giant tiger prawns) Or you can use langoustine or lobster.</p>
<p>Yuzu pepper butter:</p>
<p>1/2 tbsp olive oil</p>
<p>1/2 tbsp unsalted butter (room temperature)</p>
<p>1/2 tsp grated garlic</p>
<p>1/2 tsp yuzu pepper paste</p>
<p>Garnish:</p>
<p>2tbsp pine nuts</p>
<p>1tsp soy sauce</p>
<p>salad leaves</p>
<p>Directions:</p>
<p>1. Mix all the yuzu pepper butter ingredients. Olive oil will be last.</p>
<p>2. Make soy pine nuts. Set oven for 175 degrees C/350F/Gas Mark 4. Put pine nuts and soy sauce onto an oven