After a day in the test kitchen, when I’ve been eating all day, supper tends to be a handful of nuts, a glass of red wine and a hunk of hard cheese. It’s the perfect combination and all I need. The cheese is usually one of the two big Italian hard cheeses: parmesan or, more often than not, pecorino .

Parmesan is wonderful, of course, with its intense, umami savouriness; but the appeal of tangy, tart and salty pecorino, which is made from sheep’s milk rather than cow’s milk, is its sheer range. Parmesan is always taken to the point of maturity – it’s either mature or very mature – but pecorino comes in all stages of maturity, from young to aged. Young pecorino (fresco) is firm, but creamy and moist, and has a mild, milky flavour. Across Tuscany, Umbria and Lazio, the first young cheeses of spring are traditionally enjoyed with delicate new fava or broad beans; I’m more inclined just to pull it apart and dot the cheese through a rocket and basil salad with fresh figs, a drizzle of honey and a little olive oil .

The more mature the pecorino, the sharper and more pronounced its flavour gets, so you can be more robust with your flavour pairings as it runs from half-aged (semistagionato) to fully aged (stagionato), when the cheese is at its saltiest and most intense. I like to eat mature pecorino just as it is, but it probably makes most sense grated or shaved over all sorts of dishes: sweet, sharp and creamy flavours all work well.

In cooking, such pairings are brought into play by the likes of sweet roast figs, sharp sorrel and creamy mascarpone. And now that I think of it, my post-recipe-testing snack is simply fast-tracking those same flavour combinations: wine takes the place of the fruit, nuts stand in for the creamy mascarpone, but there’s the constant of the salty, fatty, savoury kick from the pecorino.

White pizza with potato, anchovy and sage

Makes two pizzas, to serve two as a main course with a salad, or four as a snack.

For the dough
200g strong white bread flour, plus a little extra for dusting
1 tsp fast-action dried yeast
1 tbsp olive oil, plus extra for greasing
Salt and black pepper
120ml lukewarm water

For the topping
180g new potatoes, finely sliced (unpeeled) on a mandolin
3 tbsp olive oil
200g mascarpone
40g pecorino, finely shaved
4 anchovies, finely chopped
8 sage leaves, finely chopped
Finely grated zest of 2 lemons (you need 2 tsp worth)
50g spring onions, trimmed and sliced thinly at an angle

Put the flour and yeast in a large bowl with a tablespoon of oil and half a teaspoon of salt. Stir to combine, then pour in the water and use a spatula to bring the mixture together until combined.

Transfer the dough to a lightly oiled worktop and, with lightly oiled hands, knead for five minutes, until soft and elastic. (You may need to add a little more oil if the dough starts to stick to the surface.) Divide the dough in half and transfer both pieces to a large oven tray lined with greaseproof paper, spaced well apart. Cover with a clean and slightly damp tea towel, then leave to rise in a warm place for 40 minutes. The dough should almost double in size.

Heat the oven to its highest setting, 250C or thereabouts: you want it red hot.

While the dough is rising, get on with the topping. In a small bowl, toss the potato slices with a tablespoon of oil, an eighth of a teaspoon of salt and a good grind of pepper. Transfer the potatoes to a large oven tray lined with greaseproof paper – the tray needs to be big enough for the slices to lie flat and spaced apart – then roast for seven minutes, until golden brown. Remove from the oven and set aside.

In a small bowl, mix the mascarpone, pecorino, anchovies, sage and lemon zest with a good grind of pepper.

Grease two large oven trays with olive oil, and lightly flour a work surface. Working with one piece of dough at a time, roll the dough into two 30cm x 20cm rectangles, then carefully transfer to each of the trays.

Spread the mascarpone mix evenly over both pizza bases, leaving a 2cm border around the edges. Sprinkle the spring onions on top, then add a layer of potatoes. Drizzle a tablespoon of oil over each pizza and bake for nine minutes (switch the pizzas around halfway through, so they both get a turn at the top of the oven), until the edges are crisp and golden. Scatter with a generous grind of pepper and serve warm.

Sorrel rice with pecorino and egg yolk

I like serving this as individual bowls, so everyone gets to stir in their own egg yolk (so long as it’s served straight from the pan, the heat from the rice should be more than enough to cook the yolk through). Don’t worry if you can’t find sorrel: you can use extra spinach instead – just up the overall weight to 270g, and stir in two teaspoons of finely grated lemon zest when you add the second batch of oregano, to make up for the spinach’s lack of zesty sourness. Serves four.

40g unsalted butter
½ small onion, peeled and thinly sliced
5 fine strips lemon peel (from ½ lemon), plus 1 lemon, cut into four wedges, to serve
200g basmati rice
800ml water
4 tbsp picked oregano leaves
120g sorrel, thick stems removed
150g large spinach leaves
90g pecorino, shaved or finely grated
4 egg yolks

Melt 30g butter in a large saucepan for which you have a lid, on a medium-high heat. Add the onion and lemon peel and fry for five minutes, until the onion is soft and caramelised. Add the rice and half a teaspoon of salt, stir through for 30 seconds, then pour on the water. Bring to a boil, turn the heat to medium-low, cover and leave the rice to cook for 10 minutes, until soft.

Meanwhile, melt the remaining 10g butter in a medium frying pan on a high heat. Once melted, add half the oregano, half the sorrel and half the spinach. Cook for two minutes, until the leaves have wilted, then stir the greens into the cooked rice, along with half of the pecorino. Turn down the heat to medium-low and continue to heat for five minutes, until it’s the consistency of a thick porridge. Stir through the remaining oregano, sorrel and spinach, until the leaves have just wilted and the rice is bubbling. Divide between four shallow bowls, carefully top each portion with an egg yolk so it won’t break, and sprinkle with some of the remaining pecorino. Serve with the rest of the cheese on the side and a lemon wedge for squeezing over.

Fig and blackberry bruschetta

Roast the fruit a day ahead, if you like, but don’t make the salsa or assemble the dish until just before serving: neither the nuts nor the bread like to sit around for too long, so make them as close to serving as you can. Makes four bruschetta, to serve four as a first course.

200g figs (about 5), quartered
120g blackberries
1 tbsp red-wine vinegar
½ tsp fennel seeds, lightly crushed
2½ tbsp olive oil
¾ tbsp honey
20g walnuts, toasted and roughly chopped
5g basil leaves, finely chopped
5g tarragon leaves, finely chopped
1 lemon – finely grate the zest of ½ to get ½ tsp, then juice to get ½ tsp
4 2cm-thick slices sourdough bread
80g pecorino, roughly crumbled or shaved

Heat the oven to 200C/390F/gas mark 6. Put the figs, blackberries, vinegar, fennel seeds, a tablespoon of oil and half a tablespoon of honey into a small baking dish that’s just big enough to hold everything snugly. Stir to combine, then bake for 20 minutes, until the fruit has softened and the liquid is bubbling. Remove from the oven and leave to cool dermes.

While the fruit is baking, in a small bowl mix together the remaining tablespoon and a half of oil with the walnuts, herbs, lemon zest, lemon juice and a pinch of salt.

Put a ridged griddle pan on a high heat and ventilate the kitchen. Once the pan is good and hot, grill the bread on both sides for a minute or two, until you can see clear char marks, then transfer to plates or a single platter.

Top the bruschettas first with the cooked fruit and then with the walnut salsa. Scatter the cheese evenly over each slice, drizzle with the remaining honey and serve immediately.

• Yotam Ottolenghi is chef/patron of Ottolenghi and Nopi in London.

According to a report from kormedia in South Korea on October 27, many people get used to losing weight by eating less and exercising more, but it's not easy to do so. Thus, there are various ways to lose weight, so that people can lose weight without "eating less and exercising more". The Korea institute of health management has explored the virtual reality of various weight-loss methods that have recently become popular.

1. A food diet

One way to lose weight is to eat just one thing and get slim. Compared to eating a variety of foods, one kind of food diet method can make people eat less, and then take in less calories, thus achieving the effect of weight loss. It has the advantage of fat or carbohydrate intake, the body will be fewer calories, compared to the same calorie intake of fat, can eat to a variety of foods, so there will be satiety.

But people who eat only one food can't stay healthy, leading to nutritional imbalances such as protein, carbohydrates and fats. Lack of protein can make it difficult to maintain proper muscle mass, impede growth, and lead to low immunity. What's more, most people bounce back after returning to their normal diet.

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This diet promotes eating meat and losing weight. By increasing the amount of fat and reducing carbohydrates, the body burns fat and produces a substance called ketone. In the body, there will be severe diuretic symptoms and fluid loss of body fluids. That is to say, this kind of weight loss method is through human body dehydration, achieve thin body effect thereby. But without reducing caloric intake for a long time, the body will regain its weight by ingesting sugar in the diet and normal physiological regulation. And it's hard for the body to consistently consume two-thirds less carbohydrates for a long time. Low sugar diets can also lead to electrolyte disorders and water loss, which can lead to dizziness, orthostatic hypotension, fatigue, bad breath, and increased serum uric acid.

3. Detox

Detoxifying weight loss refers to reducing the body toxin to achieve the weight loss effect. Detoxification weight loss is a kind of auxiliary medical treatment, by removing the external harmful substances and the toxins produced in the body, the liver function can be restored, and the healthy body will be achieved. But there is no conclusive scientific evidence that detoxification can reduce weight, so it is not easy to draw conclusions. In addition, in order to detoxify, excessive fasting and dieting can lead to nutritional imbalance, dehydration, even immune system changes, or abnormal autonomic nervous system, which can severely damage the body.

The alternative fundraising option has been used to raise more than $500 million in funding this year alone, but it has gotten a reputation for unfinished products and untested teams raising gargantuan sums.

One company may have just shown that there is a responsible way to handle an ICO hong kong shopping.

Omise, a fintech startup based in Thailand, has closed $25 million in new financing via a token sale, more commonly know as ICO, that closed today. In doing so, it become the most established tech company to date to take this financing route.

The company, which has raised over $20 million to date from traditional VC investors, held the token sale to raise capital to develop a decentralized payment platform — Omise Go — that it hopes will disrupt the current banking system. The idea is to enable any Omise Go user to share funds through the network without the need for a bank account and without incurring fees or incurring cross-border costs. Beyond peer-to-peer payments, the company plans to sign up retail partners to extend its utility into purchases, and open the system up to other payment players, too 2 bedroom house for rent .

Omise Go remains under development, however, and it isn’t expected to launch fully until late next year although initial services and products will go live from Q4 2017. When it does launch, it will be powered by OMG, the Omise Go cryptocurrency which is based on ERC20 token standard and was sold in this ICO. OMG token holders will be given the opportunity to make money helping to run the network. That’s much like a software license in traditional thinking, and it mirrors a wider move by Ethereum founder Vitalik Buterin, who is working on ‘Casper’ proof-of-stake functionality for the cryptocurrency.

Omise’s core business is enabling online payments, much like Stripe, in Thailand, Japan and Indonesia, but it became interested in the blockchain a few years ago, CEO Jun Hasegawa told TechCrunch in an interview. The startup provided a $100,000 grant to the Ethereum Foundation’s Devgrants program in 2015 — becoming one of its first donors alongside Microsoft — before identifying a business opportunity for the technology with Omise Go. (It also hired a number of Ethereum Foundation veterans for OMG, and counts Buterin among its advisors.)

The company has sold an initial 65.1 percent of the total float of OMG via this ICO, with a further five percent of the tokens will automatically be given to anyone who owns Ethereum in what is known as an ‘airdrop.’ What’s left is split between funds that will be used to finance OMG/Omise, and an allocation for the team and Omise’s investors Our Innovative Research with practical value has complemented our efforts in internationalization. The PolyU-developed optical fibre sensing technologies using Fiber Bragg Grating sensors for automatic monitoring of subsidence as well as the research on vibration control in railway systems are obvious examples. .