Apart from gold many precious metals have been amazingly used in medical treatment.

CarLofts, as it is called has been created by a German company Topos, which is building luxurious apartment blocks with loft-style parking attached to residents’ homes.

Apart from the obvious comforts of getting in and out of the car directly in the apartment, being able to be picked up by chauffeurs directly in the apartment and the ultimate privacy for car passengers, this lofty car parking facilitates the passionate car lovers to keep an eye on their Mercedeses and Porsches without fear of theft or accidents.

The company has already built an apartment block in Berlin where a heavy-duty lift carries residents’ cars up to their apartments and parks them in a glass conservatory connected to the living quarters. This concept is at its formative stage in the highly attractive Dubai Marina and will be available for about Dh8.3 million with a penthouse and a garage to boot.

And, above all its sheer royal luxury to sip your champagne and see your Ferrari, Lamborghini, Maserati, Aston Martin or Bugatti in a showcase like display view from the floor window.

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Here is a simple recipe which churns out a delightful, mildly spiced cake with a refreshing taste. Along with the goodness that these ingredients bring about, this cake is a perfect serving for a menu where you require a little-sweet-little-spicy dish. So, go ahead, put on your apron and attempt this cake.

For the base

80g chopped hazelnuts (preferably with skin)

140g digestives (about 10 biscuits)

1 tsp cinnamon

4 pinches of ground cloves

3 tbsp sugar

80g butter, melted

For the filling

600g cream cheese

150g sugar

2 tbsp plain flour

1 tsp natural vanilla extract

Finely grated zest of 1 orange

2 tbsp lemon juice

2 medium eggs

300g blackberries

255ml sour cream

Icing sugar and ground cinnamon, for dusting

Method

Preheat the oven to 160C/325F/Gas Mark 3.

Blitz the hazelnuts to a powder in a food processor, then add the digestives, and quickly whizz for a couple of seconds until reduced to coarse crumbs.

Mix with the other base ingredients, then press into the bottom of a 23cm straight-sided tart tin with a removable base (about 4cm deep). Put in the oven for 10 minutes.

Remove and leave to cool. Turn the oven up to 240C/475F/Gas Mark 9.

Cut a strip of greaseproof paper 85cm long and about 6cm wide, and use it to make a circular collar around the inside of the tin

Beat together the cream cheese and sugar to a smooth mixture. Then mix in the flour, vanilla, orange zest and lemon juice. Beat in the eggs one at a time, each egg should have blended before adding the next. Finally, mix in 180ml of the sour cream. Pour the filling on top of the biscuit base, level out, then press half the blackberries into the top and smooth off with a spatula.

Place in the oven for 10 minutes, then turn down the heat to 110C/225F/Gas Mark and cook for 25 minutes more. Turn off the oven, open the door and leave the cake where it is for 2 hours to cool.

Remove from the oven and allow to cool completely. Spread the top with the remaining sour cream and pile the rest of the berries in the middle. Before serving, mix a pinch each of icing sugar and ground cinnamon, and sieve over the top.

Let not the inclusion of aubergines discourage one to attempt this lasagne. Just put on your apron, try it, its easy and you will be pleasantly surprised in the end.

Ingredients:

4 aubergines
250g sun-dried tomatoes
500g lasagne sheets
500g cheese
250g baby spinach

Tomato sauce:
2 tins of peeled tomatoes
1 onion
2 cloves garlic
2 tbs olive oil

Bechamel sauce:
750 ml milk
80g butter
80g plain flour
pinch nutmeg

Slice the aubergines and lightly panfry for 30 seconds each side. Place in a high sided dish to form the base of the lasagne and cover with a thick layer of spinach, tomatoes and crumbled cheese.
Place the lasagne pasta sheets on top (these should be boiled for a few seconds in water to provide more moisture) then cover with a generous layer of bechamel sauce.

Repeat the process another one or two times until lasagne is about six inches high.

On final layer cover pasta sheets with bechamel sauce (follow directions in main piece) and, if desired, place a few more tomatoes on the top. (tomato sauce can be added throughout layers for extra taste if desired)

Cook for around one hour on gas mark 6.

Serve on a thin puddle of tomato sauce and top with rocket leaves if desired.

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Latino sensation Ricky Martin is soon going to join the increasing list of entertainers who have or intend to adopt children.

The 35-year-old pop star told reporters on Wednesday in Puerto Rico, where he is scheduled to perform this weekend that ,”It’s something we want to begin to create this year, a family of many colors,”

He says that if possible he would like to adopt one kid from each continent.

Martin, who isn’t married, specifically said he doesn’t expect special treatment in the adoption process.

“I want to do it right,” he said. “I don’t want any problems or misunderstandings. ... Some think as celebrities we can manipulate the system to have a quicker adoption.”

Martin, whose hits include “She Bangs,” “Shake Your Bon-Bon” and “Livin’ La Vida Loca,” started the Ricky Martin Foundation to help children in need.

With more and more celebrities wishing to adopt, let’s hope the plight of such unfortunate children are taken care of. But, one needs to ask if they are better off in a well-provided organization than living with celebrity guardians and be constantly under media glare.

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If you do not have much time and yet want to whip-up something delicious in a jiffy, then this chicken recipe is for you. This oriental flavoured chicken takes only 30 minutes to prepare and goes well with noodles and/or a salad of your choice. And, your table spread looks stylish with minimum effort.

Any oriental preparation attracts immediate admiration, but, you need to get it right. This dish is uncomplicated, simple and good enough to repeat many more times.

To serve four portions you need:
4 chicken breasts
4 tablespoons soy sauce
3 tablespoons of honey
1 tablespoon of lemon juice
1 tablespoon of brown sugar
1 teaspoon of freshly grated ginger
2 cloves garlic, peeled and finely chopped
1 chilli, halved, seeds removed and finely chopped
1 tablespoon olive oil

In a non-metal bowl mix all the ingredients well, except the chicken, until sugar has dissolved.

Add chicken to the sauce and let it marinade for 10 minutes (if you are in a hurry) or two hours for more flavour.

Place the chicken on grill rack in the oven, spoon some of the marinade over and grill for five to seven minutes.

Turn it then add some more of the marinade and grill for five minutes, or until just done.

Pour over the remaining marinade, grill for one minute.

Remove from heat and serve immediately.

Mmmm.

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A photograph featuring Marc’s current and ex-wife together on the September (07) issue of People en Espa has angered him, especially when they never posed together.
The magazine people reportedly used technology to make Jennifer Lopez and his ex-wife Dayanara Torres joint covergirls.

The women appeared in a feature on the best-dressed women in Hispanic culture.

A source tells New York gossip column PageSix, “The current and the ex side by side? Marc’s camp is not happy.”
Anthony married former Miss Universe Torres in 2000, but they divorced two years later. The pair have two sons: Cristian and Ryan.

Perhaps, this was a case of ‘much ado about nothing’. We thought Marc had moved on leaving behind his past to the past (as wife Jennifer has done with Ben), but, this doesnot seem to be!

On the other hand, if Marc had ignored the whole episode, the world would not have come to know of it. How many do read People en Espa?

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Just the pure sight of rich red watermelon is tempting enough to eat just the way the nature has gifted it to us. But, we must hand it over to the Italians for improving what has been accepted as the best.

This cool summer ice-drink made with watermelon has the classic Italian touch of taste. Simple and easy-to-make, and yet, a very relishing icee!

1 watermelon pulp
1 T rum
2 T sugar
1 T strained lemon juice
Mint leaves to garnish

Remove seeds from watermelon and place in a blender or food processor with the rum, sugar and lemon juice.

Pour the mixture into a preferably metal container and set in the freezer.

When the granita is icy but not solid , spoon it into individual containers and garnish with mint leaves and a slice of melon.
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