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Kate Middleton’s touching gesture to child

<p dir="ltr">Kate Middleton has once again shown her affection for young children by offering up her poppy to a young child who didn’t have one.</p> <p dir="ltr">The Princess of Wales was visiting Colham Manor Children's Centre as a royal patron for the Maternal Mental Health Alliance.</p> <p dir="ltr">A mother of three herself, the Princess spoke to new mums and families who have struggled since giving birth.</p> <p dir="ltr">On her way out, she bumped into three-year-old Akeem, who bombarded Kate with a series of questions – including asking for her name.</p> <p dir="ltr">“What is your name?” the curious kid asked.</p> <p dir="ltr">“My name is Catherine. Nice to meet you,” she responded.</p> <blockquote class="twitter-tweet"> <p dir="ltr" lang="en">It’s not everyday you get a poppy from a Princess 😊 Akeem who’s 3 was very chatty when Kate unexpectedly stopped to say hello at a maternity mental health visit so she gave him her remembrance poppy. Thanks Liberty from Colham Manor primary and Akeem’s mum for letting me share <a href="https://t.co/ykP1wyujtf">pic.twitter.com/ykP1wyujtf</a></p> <p>— Rhiannon Mills (@SkyRhiannon) <a href="https://twitter.com/SkyRhiannon/status/1590323556126457857?ref_src=twsrc%5Etfw">November 9, 2022</a></p></blockquote> <p dir="ltr">She then asked Akeem if he had a poppy, pointing to her own, before he reached over and said, “No, I haven't found one”.</p> <p dir="ltr">"Would you like mine?" the Princess then asked, to which Akeem said yes – at which point she proceeded to take off her poppy.</p> <p dir="ltr">"Do you know what this is for? It's for remembering all the soldiers who died in the war," the Princess told the young boy as she removed the poppy from her coat.</p> <p dir="ltr">“Here you go, that’s for you. You look after it,” she then said to the excited child before handing the sharp pin to his mother.</p> <p dir="ltr"><em>Images: Twitter</em></p>

Family & Pets

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Prince Harry and Prince Andrew’s Remembrance Day wreaths removed

<p dir="ltr">Remembrance Day wreaths laid by Prince Harry and his disgraced uncle Prince Andrew have been removed. </p> <p dir="ltr">The wreaths displayed by the Duke of Sussex and the Duke of York at the Poppy Factory were “got rid of” while the wreaths laid by senior royals over the years remain. </p> <p dir="ltr">The removal is reportedly another way of “removing” the two from the Royal Family, according to UK media. </p> <p dir="ltr">Prince Harry, who fought in Afghanistan, laid a wreath at the last Remembrance commemoration he took part in, in 2019.</p> <p dir="ltr">“Harry used to have his wreath on display in the centre’s old exhibiting area, but it isn’t any more,” a source said. </p> <p dir="ltr">“We’ve got rid of it – and all the duplicates we kept too.”</p> <p dir="ltr">The Mirror reports that The Poppy Factory and Buckingham Palace declined to comment about what had happened to Harry’s £1,000 wreath.</p> <p dir="ltr">Wreaths from King Charles, the late Queen and Duke of Edinburgh, Princess Anne and Princes William and Edward remain on display. </p> <p dir="ltr"><em>Images: Getty</em></p>

Travel Trouble

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Jools Oliver shares sweet tribute to daughter Poppy for her 16th birthday

<p>It has been 16 years since celebrity chef Jamie Oliver and wife Jools welcomed their first child into the world and Jools didn’t let the celebration pass without writing a sweet tribute to her eldest.</p> <p>On Instagram, the 43-year-old gushed about her teenager for her special day.</p> <p>“Pops you are 16 and we couldn’t be prouder of you ❤️ best friend ❤️,” she wrote alongside a photo of herself, Poppy and her 14-year-old daughter Daisy.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: calc(100% - 2px);" class="instagram-media"> <div style="padding: 8px;"> <div style="background: #F8F8F8; line-height: 0; margin-top: 40px; padding: 50.0% 0; text-align: center; width: 100%;"> <div style="background: url(data:image/png; base64,ivborw0kggoaaaansuheugaaacwaaaascamaaaapwqozaaaabgdbtueaalgpc/xhbqaaaafzukdcak7ohokaaaamuexurczmzpf399fx1+bm5mzy9amaaadisurbvdjlvzxbesmgces5/p8/t9furvcrmu73jwlzosgsiizurcjo/ad+eqjjb4hv8bft+idpqocx1wjosbfhh2xssxeiyn3uli/6mnree07uiwjev8ueowds88ly97kqytlijkktuybbruayvh5wohixmpi5we58ek028czwyuqdlkpg1bkb4nnm+veanfhqn1k4+gpt6ugqcvu2h2ovuif/gwufyy8owepdyzsa3avcqpvovvzzz2vtnn2wu8qzvjddeto90gsy9mvlqtgysy231mxry6i2ggqjrty0l8fxcxfcbbhwrsyyaaaaaelftksuqmcc); display: block; height: 44px; margin: 0 auto -44px; position: relative; top: -22px; width: 44px;"></div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/BgEQB7ZgzXi/" target="_blank">A post shared by Jools Oliver (@joolsoliver)</a> on Mar 8, 2018 at 6:57am PST</p> </div> </blockquote> <p>The former model and celebrity chef also have Petal, 8, Buddy, 7, and River who is 19 months old.</p> <p>While looking after her five kids, Jools also designs her children’s line Little Bird.</p> <blockquote style="background: #FFF; border: 0; border-radius: 3px; box-shadow: 0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width: 658px; padding: 0; width: calc(100% - 2px);" class="instagram-media"> <div style="padding: 8px;"> <div style="background: #F8F8F8; line-height: 0; margin-top: 40px; padding: 50.0% 0; text-align: center; width: 100%;"> <div style="background: url(data:image/png; base64,ivborw0kggoaaaansuheugaaacwaaaascamaaaapwqozaaaabgdbtueaalgpc/xhbqaaaafzukdcak7ohokaaaamuexurczmzpf399fx1+bm5mzy9amaaadisurbvdjlvzxbesmgces5/p8/t9furvcrmu73jwlzosgsiizurcjo/ad+eqjjb4hv8bft+idpqocx1wjosbfhh2xssxeiyn3uli/6mnree07uiwjev8ueowds88ly97kqytlijkktuybbruayvh5wohixmpi5we58ek028czwyuqdlkpg1bkb4nnm+veanfhqn1k4+gpt6ugqcvu2h2ovuif/gwufyy8owepdyzsa3avcqpvovvzzz2vtnn2wu8qzvjddeto90gsy9mvlqtgysy231mxry6i2ggqjrty0l8fxcxfcbbhwrsyyaaaaaelftksuqmcc); display: block; height: 44px; margin: 0 auto -44px; position: relative; top: -22px; width: 44px;"></div> </div> <p style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; line-height: 17px; margin-bottom: 0; margin-top: 8px; overflow: hidden; padding: 8px 0 7px; text-align: center; text-overflow: ellipsis; white-space: nowrap;"><a style="color: #c9c8cd; font-family: Arial,sans-serif; font-size: 14px; font-style: normal; font-weight: normal; line-height: 17px; text-decoration: none;" href="https://www.instagram.com/p/BVeGTIZA_Iq/" target="_blank">A post shared by Jools Oliver (@joolsoliver)</a> on Jun 17, 2017 at 11:07pm PDT</p> </div> </blockquote> <p>In a recent interview, Jamie revealed that he wouldn’t wish his “lonely” job on anyone despite his £150million empire. </p> <p>Talking to Radio Times, Jamie admitted that he goes through the blues once a year because of the high-pressure demands of his career.</p> <p>“When you’re truly happy, I don’t think that you’re pushing yourself. But I’ve been pretty miserable. It isn’t nice. I don’t know if I’d prescribe my career to anyone else. I don’t say I have regrets, but it’s complex.” </p> <p>“It’s quite a lonely place. It still does get to me about once a year. I do wobble. I’m pretty tough, but I’m human.” </p> <p>Jamie said his job, which is “to be at war with processed food and takeaways”, has its times when it is overwhelming.</p> <p>“The public only see one third of what I actually do for a job. The Press will beat the s**t out of me until they feel sorry for me. Then they’ll build me back up again.”</p> <p>Two years ago, Jamie became the second British author, following JK Rowling, to sell more than £150million worth of books. </p>

Technology

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Vanilla orange and poppy seed cake

<p>This classic poppy seed cake is made even more delicious by the addition of orange and vanilla icing.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>250g of butter, plus extra to grease</li> <li>½ cup of fresh squeezed orange juice</li> <li>½ cup of Greek yogurt</li> <li>¼ cup of poppy seeds</li> <li>1 ¼ cups of caster sugar</li> <li>2 tablespoons of orange rind, finely grated</li> <li>4 eggs</li> <li>2 ¼ cups of self-raising flour</li> </ul> <p><em>Icing</em></p> <ul> <li>125g of butter</li> <li>2 ½ cup of icing sugar</li> <li>1 pinch of salt</li> <li>2 tablespoons of fresh orange juice</li> <li>2 tablespoons of maple syrup</li> <li>2 teaspoons of vanilla extract</li> </ul> <p><strong><span style="text-decoration: underline;">Method: </span></strong></p> <p>1. After preheating your oven to 160°C, grease a round cake pan with butter.</p> <p>2. In a bowl, mix orange juice, yogurt and poppy seeds.</p> <p>3. In a large bowl, using an electric mixer beat butter, sugar and orange rind until creamy. Add eggs and continue to combine.</p> <p>4. Add flour, baking powder, and poppy seed mixture and fold together.</p> <p>5. Pour into pan, smoothing the surface. Bake for one hour or until cooked through. Let cool.</p> <p>6. To make icing, beat butter in a large bowl. Add icing sugar and salt and beat until smooth. Add orange juice, maple syrup and vanilla and beat until creamy. Spread over cake.</p> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/08/almond-carrot-orange-cake/">Almond, carrot and orange cake</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/06/carrot-cake-cookies/">Carrot cake cookie sandwiches</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/%20http:/www.oversixty.com.au/lifestyle/food-wine/2015/05/lemon-polenta-cake/">Gluten-free lemon cake</a></strong></em></span></p>

Food & Wine

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Lime, coconut and poppy seed cake

<p>Spring is here and the I Quit Sugar team has developed the perfect sugar-free cake that will please the pickiest of eaters. This "Lime, coconut and poppy seed cake with zesty coconut butter" is so moist and light. Perfect with a cup of tea, which is how we tend to enjoy it.</p> <p><strong>Preparation time:</strong> 10 minutes</p> <p><strong>Cooking time:</strong> Three to three-and-a-half hours</p> <p><strong>Serves:</strong> 10</p> <p><strong>Cake ingredients</strong></p> <ul> <li>1 ½ cups of almond meal</li> <li>1 cup gluten-free, self-raising flour</li> <li>1 teaspoon gluten-free baking powder</li> <li>½ teaspoon sea salt</li> <li>125g unsalted butter, at room temperature</li> <li>½ cup rice malt syrup</li> <li>2 eggs</li> <li>zest and juice of 1 lime</li> <li>1 teaspoon poppy seeds</li> </ul> <p><strong>Zesty coconut butter ingredients</strong></p> <ul> <li>2 cups desiccated coconut</li> <li>juice and zest of half a lime</li> </ul> <p><strong>Method for cake:</strong></p> <ol> <li>Grease and line the slow cooker insert with baking paper so that it reaches half way up
the edges of the interior.</li> <li>In a medium bowl combine almond meal, flour, baking powder and salt Set aside.</li> <li>In a separate bowl add butter and rice malt syrup. Beat using an electric beater until smooth and combined. Beat in eggs one at a time until creamy. Add lime juice and zest and beat on low until smooth. Add the flour mixture and continue to beat until smooth. Fold through poppy seeds.</li> <li>Pour cake batter into slow cooker. Cover and cook on low for 3 – 3 ½ hours on high for 1 ½ - 2 hours until a toothpick inserted into the centre comes out clean. The edges of the cake should be browned and starting to pull away from the sides.</li> <li>Allow cake to cool for 20 minutes in the slow cooker, and then lift out by pulling on the baking paper.</li> <li>Cut cake into slices and serve warm with Zesty Coconut Butter, if you like.</li> </ol> <p><strong>Method for zesty coconut butter: </strong></p> <ol> <li>Blend coconut until it forms a spreadable mixture. This can take up to 10 minutes depending on your blender.</li> <li>Stir through the juice of half a lime. Add some zest if you like it extra citrusy.</li> </ol> <p><em><strong>This recipe is originally from Sarah Wilson's, <a href="http://store.iquitsugar.com/i-quit-sugar-slowcooker-cookbook-digital/" target="_blank">I Quit Sugar Slow Cooker Cookbook</a>, which can be purchased online at <a href="http://iquitsugar.com/" target="_blank">IQuitSugar.com</a>.</strong></em> </p> <p>Sarah Wilson is a New York Times best-selling author and blogger whose journalism career has spanned 20 years, across television, radio, magazines, newspapers and online. Her books include the best-sellers I Quit Sugar and I Quit Sugar For Life. The popular foodie has also authored the best-selling series of cookbooks from <span style="text-decoration: underline;"><strong><a href="http://iquitsugar.com/" target="_blank">IQuitSugar.com</a></strong></span>. Her 8-Week Program has seen more than 495,000 people quit sugar worldwide.</p>

Food & Wine

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Lemon, poppy and thyme gluten-free cake with ricotta

<p>This cake is perfect for a lazy afternoon or even for a dessert with a little ice-cream. To keep it simple, feel free to use a good store-bought ricotta.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>200g unsalted butter, softened</li> <li>150g castor sugar</li> <li>3 free-range eggs</li> <li>2 lemons</li> <li>110g fine polenta</li> <li>30g honey</li> <li>200g almond meal</li> <li>2 tsp baking powder</li> <li>1 tsp sea salt</li> <li>250g ricotta</li> <li>1 sprig thyme</li> <li>1 tsp poppy seeds</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 170°C and grease and line a 23x13-centimetre loaf tin. </li> <li>Using electric beaters, beat the butter and sugar until pale. Add eggs one at a time until completely combined.</li> <li>Zest one lemon and juice both, then fold into cake mix with remaining ingredients except the thyme and poppy seeds.</li> <li>Pour into the loaf tin, poke in six or seven small pieces of thyme, top with poppy seeds and bake for about one hour. The cake should be golden brown.</li> <li>To check it's cooked, insert and remove a skewer; if the skewer comes out clean, then it's ready. Serve on its own or with berries or lemon thyme-infused ricotta and a little honey.</li> </ol> <p>Tip: Save the whey (liquid) from ricotta, as it's full of flavour and nutrients. Use it in risotto or to make muffins, pancakes or scones, a bit like buttermilk.</p> <p>Tell us in the comment section below, what’s your favourite gluten free snack?</p> <p><em>Written by Darren Robertson and Mark La Brooy. First appeared on <a href="http://Stuff.co.nz" target="_blank"><strong><span style="text-decoration: underline;">Stuff.co.nz</span></strong></a>.</em></p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/06/little-lemongrass-cakes/"><strong><em><span style="text-decoration: underline;">Little lemongrass cakes</span></em></strong></a></p> <p><a href="/lifestyle/food-wine/2016/06/one-minute-lemon-raspberry-and-yoghurt-mug-puddings/"><span style="text-decoration: underline;"><em><strong>One minute lemon raspberry and yoghurt mug puddings</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/04/flourless-pear-and-almond-cake/"><strong><em><span style="text-decoration: underline;">Flourless pear and almond cake</span></em></strong></a></p>

Food & Wine

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Lemon and poppy seed muffins

<p>Tangy and sweet, these moist muffins make a great snack or addition to your tea.</p> <p><span style="text-decoration: underline;"><strong>Serves</strong></span>: 10-12</p> <p><strong><span style="text-decoration: underline;">Ingredients: </span></strong></p> <ul> <li>½ cup of sweet butter, softened</li> <li>⅔ cup of sugar</li> <li>2 eggs, separated</li> <li>1 ⅓ cups of self-raising flour</li> <li>Zest of 2 lemons, grated</li> <li>½ cup of buttermilk or plain yogurt</li> <li>2 tablespoons of lemon juice</li> <li>1 teaspoon of vanilla extract</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. Preheat oven to 175°C and spray a muffin tin.</p> <p>2. In a bowl, add cream, butter and sugar and cream until mixture if fluffy.</p> <p>2. Add two egg yolks and beat into mix.</p> <p>3. In another bowl, mix together flour, poppy seeds and lemon zest.</p> <p>4. Add to cream mix, plus buttermilk, lemon juice and vanilla, mixing between each addition.</p> <p>5. Separately, beat egg white forming soft peaks. Add to batter and mix.</p> <p>6. Pour batter into muffin tin. Bake for 20 to 25 minutes. Let cool.</p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/flourless-hazelnut-chocolate-cake/"><span style="text-decoration: underline;"><em><strong>Flourless hazelnut chocolate cake</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/banana-date-and-walnut-cake/"><span style="text-decoration: underline;"><em><strong>Banana, date and walnut cake with cream cheese icing</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2015/11/chocolate-chip-blondies/"><span style="text-decoration: underline;"><em><strong>Chocolate chip blondies</strong></em></span></a></p>

Food & Wine

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Traditional poppy seed roll

<p>Fill your kitchen with the aroma of this soft, sweet, Eastern European bread.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>0.25kg of poppy seeds</li> <li>¾ cup of sugar + 2 tablespoons extra</li> <li>1 tablespoon of butter, melted</li> <li>1 teaspoon of lemon juice</li> <li>½ cup of milk, hot</li> <li>7g of active dry yeast</li> <li>½ cup of warm water</li> <li>2 cups of flour</li> <li>½ teaspoon of salt</li> <li>¼ cup of butter</li> <li>1 egg, separated</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <p>1. In a food processor, process seeds for one minute.</p> <p>2. In a bowl, mix seeds, ¾ cup of sugar, melted butter, lemon juice and milk and stir to create a filling. Let chill.</p> <p>3. Mix yeast with water and remaining sugar. Let sit until yeast forms a layer.</p> <p>4. In a bowl, mix flour, salt and ¼ cup of butter until crumbed.</p> <p>5. Add yeast and egg yolk to crumb mixture, saving the egg white. Stir until a dough forms.</p> <p>6. On a floured surface, knead dough for about five minutes or until smooth.</p> <p>7. Divide dough in half. Roll each half into 30cm x 40cm rectangles.</p> <p>8. Spread chilled poppy seed filling over top each half, reserving a 2-3cm border around each. Fold all sides of the border inward over the filling, pressing.</p> <p>9. Roll the dough length-wise forming a roll, repeating for both. In order to stop filling leakage, pinch and tuck ends.</p> <p>10. Place rolls, seamed side down on a lined baking sheet and let sit for one hour.</p> <p>11. Preheat oven to 175°C.</p> <p>12. Beat reserved eggwhite and brush over rolls.</p> <p>13. Bake for 30 to 40 minutes. Remove and cover with a cloth and let cool completely. Cut to serve.</p>

Food & Wine

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