Wine Information Red Wine good for your healthy

Nine out of 10 people are not aware that drinking red wine can increase a person’s chances of getting cancer, a new poll suggests.

World Cancer Research Fund said that many people are not aware of the steps they could take to reduce their cancer risk.

The latest evidence suggests that the claimed benefits of drinking red wine for heart health are less than previously thought and are outweighed by the harmful effect alcohol has on cancer risk.

The warning comes after a new survey found that 87 per cent of British adults are unaware that drinking the popular alcoholic beverage could increase a person’s risk of cancer.

Younger people were more aware of the risks, with 27 per cent of 18 to 24-year-olds identifying it as a risk factor, compared with just 6 per cent of people over the age of 55.

2016 vintage wine: Incredible drone views of English vineyards

However, the charity found that three quarters of people are aware of the link between inherited genes and cancer, even though it accounts for less than one in 10 cases.

The charity said that not drinking alcohol is one of the most important things people can do to reduce their cancer risk, alongside not smoking and being a healthy weight.

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What really goes inside your wine?

Sarah Toule, head of health Information at World Cancer Research Fund, said: “It is very worrying, but not surprising, that so few people know that red wine increases cancer risk when there are so many contradictory messages out there.

“All types of alcohol increase the risk of a number of different cancers so we recommend for cancer prevention that people don’t drink any alcohol.

“In fact, around 21,000 cancer cases could be prevented in the UK every year if no one drank alcohol.

“We know that it can be hard for people to not drink at all so we’d encourage them to be ‘alcohol savvy’ if they do. For example, add a low-calorie mixer to your alcohol and, in between each alcoholic drink, have a glass of water.

“It’s also really important to not binge-drink and to spread your weekly limit of seven drinks over a number of days as well as keeping a few days alcohol-free.”

13 ways to help prevent cancer

13 ways to help prevent cancer

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Stopping smoking. This notoriously difficult habit to break sees tar build-up in the lungs and DNA alteration and causes 15,558 cancer deaths a year

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Avoiding the sun, and the melanoma that comes with overexposure to harmful UV rays, could help conscientious shade-lovers dodge being one of the 7,220 people who die from it

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A diet that is low in red meat can help to prevent bowel cancer, according to the research – with 30 grams a day recommended for men, and 25 a day recommended for women

4/13

Foods high in fibre, meanwhile, can further make for healthier bowels. Processed foods in developed countries appear to be causing higher rates of colon cancer than diets in continents such as Africa, which have high bean and pulse intakes

5/13

Two servings of fruit and three servings of vegetables a day were given as the magic number for good diet in the research. Overall, diet causes only slightly fewer cancer deaths than sun exposure in Australia, at 7,000 a year

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Obesity and being overweight, linked to poor diet and lack of exercise, causes 3,917 deaths by cancer a year on its own

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Dying of a cancer caused by infection also comes in highly, linked to 3,421 cancer deaths a year. Infections such as human papilloma virus – which can cause cervical cancer in women – and hepatitis – can be prevented by vaccinations and having regular check-ups

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Cutting back on drinks could reduce the risk of cancers caused by alcohol – such as liver cancer, bowel cancer, breast cancer and mouth cancer – that are leading to 3,208 deaths a year

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Sitting around and not getting the heart pumping – less than one hour’s exercise a day – is directly leading to about 1,800 people having lower immune functions and higher hormone levels, among other factors, that cause cancers

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Hormone replacement therapy, which is used to relieve symptoms of the menopause in women, caused 539 deaths from (mainly breast) cancer in Australia last year. It did, however, prevent 52 cases of colorectal cancers

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Insufficient breastfeeding, bizarrely, makes the top 10. Breastfeeding for 12 months could prevent 235 cancer cases a year, said the research

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Oral contraceptives, like the Pill, caused about 105 breast cancers and 52 cervical cancers – but it also prevented about 1,440 ovarian and uterine (womb) cases of cancer last year

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Taking aspirin also prevented 232 cases in the Queensland research of colorectal and oesophagal cancers – but as it can also cause strokes, is not yet recommended as a formal treatment against the risk of cancer

The charity surveyed 2,000 British adults about whether they knew certain types of product were linked to cancer, for example, red wine or ham.

Dr Rachel Thompson, head of research interpretation at World Cancer Research Fund, added: “Cancer is a devastating disease and we are working for a world free of preventable cancers. People are aware of some risk factors, such as inherited genes, but not some of the modifiable lifestyle factors that can really make a difference.

“With so many people being diagnosed with cancer, we want people to know what factors are increasing their risk, such as red wine, so that they can make informed choices to help reduce their risk”.

PA

In celebration of this month’s New York Fashion Week, The Culinary Institute of America created a recipe that is as timeless as a little black dress, but as decadent as the finest pair of platform pumps. Inspired by the most delicate of fabrics, this Sweet Coffee Chiffon Roulade is as visually stunning as it is delicious — and it even includes a few accessories.

A chiffon is a cake lightened with a whipped egg white meringue. It is soft and subtle, but we’ve paired it with bold flavors that will stand out in a crowd. Visually, the roulade, sometimes known as a Swiss roll, shows off the coffee and dulce de leche fillings with clean lines and sleek minimalist colors. And the white chocolate truffle, flavored with Irish cream liqueur, is the statement jewelry that glistens on its way down the runway.

If you do make all the recipes, here are a few little tips. Though there appears to be lots of down time, you can spend most of that time preparing the other components. Make the chocolate cookie dough while your ganache sets, and then roll and bake the cookies while your truffles chill. Dip your truffles in coating chocolate while the roulade sets in the refrigerator and, before you know it, everything will come together at the same time.

SWEET COFFEE CHIFFON ROULADE

Start to finish: 4 1/2 hours (active time: 2 hours)

Servings: 16

Dulce de Leche Ganache (recipe follows)

Vanilla Chiffon Cake (recipe follows)

Coffee Bavarian Cream (recipe follows)

Chocolate Cookies (recipe follows)

Irish Cream Truffles (recipe follows)

Prepare the ganache and refrigerate while you prepare the chiffon cake.

Prepare and bake the chiffon cake. Once it has cooled, run a butter knife around the edges of the baking sheet to loosen the cake. Use the knife to lift one corner of the cake, and then carefully use your hands to loosen the cake from the baking sheet (do not remove the parchment paper lining from the cake). Gently slide the cake out of the pan and onto a flat work surface. Place a second piece of parchment paper over the top of the cake and use a rolling pin to lightly roll the cake to make it flat and level. Remove the top piece of parchment paper and reserve for another use.

Turn your baking sheet over and slide the cake (with its bottom parchment paper intact) onto the back of the baking sheet. Pour the chilled ganache over the cake and use an offset spatula to spread it evenly over the whole cake. Refrigerate the cake until the ganache is firm, at least 30 minutes.

Prepare the coffee Bavarian cream. Immediately pour it over the ganache-covered cake and quickly spread, leaving a 1/2-inch border around the outside edge, using an offset spatula. Work quickly, since the gelatin in the cream will begin to set. Return the cake to the refrigerator to set for at least 1 hour.

Remove the roulade from the refrigerator and transfer to a flat work surface, with the long side of the cake parallel to the edge of the counter. Starting with the edge closest to you, start to slowly and carefully roll the cake inward, loosening the parchment paper as you roll. Use the parchment paper as a guide to assist in the rolling. Roll inward until you form a tight cylinder.

Tightly roll the roulade in the parchment paper and carefully transfer to the baking sheet. Refrigerate for at least 30 minutes.

Remove the chilled roulade from the refrigerator and remove the parchment paper. Slice the roll into 16 even slices. Serve each slice with a chocolate cookie and an Irish cream truffle.

DULCE DE LECHE GANACHE

Makes about 2 1/2 cups; servings: 16

1 1/4 cups (7 ounces) chopped white chocolate or white chocolate chips

1/4 cup prepared dulce de leche

Pinch of kosher salt

3/4 cup heavy cream

Place the chocolate, dulce de leche, and salt in a medium heat-safe bowl and set aside.

In a small saucepan, bring the heavy cream to a boil over moderate heat. Pour over the chocolate mixture and let sit for 3 minutes. Starting in the center, gently stir the mixture until it is smooth and all the liquid has been combined. If the chocolate or dulce de leche are not fully melted, place the bowl over a hot water bath to reheat gently. If your dulce de leche does not fully incorporate, some small lumps may remain. Though this won’t affect the final product, you may choose to use a stick-blender for a smoother appearance.

Set the mixture aside to cool. Refrigerate while you prepare the remaining recipes (it will thicken considerably).

VANILLA CHIFFON CAKE

Makes one 13- by 18-inch cake; servings: 16

3 egg whites

7 tablespoons sugar

6 egg yolks

1 tablespoon vegetable oil

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1/4 cup plus 2 tablespoons cake flour

Preheat the oven to 350 degrees F. Grease a 13- by 18-inch baking sheet with oil or butter, including the sides. Line the sheet with parchment paper and grease on top of the paper. Set aside.

In a stand mixer fitted with the whip attachment, combine the egg whites and sugar. Whip on high speed until a stiff-peak meringue forms, about 4 minutes.

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In a separate large bowl, whisk together the yolks, oil, vanilla, and salt. Using a rubber spatula, gently mix about 1/3 of the meringue into the egg yolks mixture. Add the remaining meringue and very gently fold the mixture together, using the spatula to scoop from the bottom of the bowl and around the edges. Mix just until combined, taking care not to deflate the meringue as you stir.

Sift the flour over the top of the batter and gently stir to combine.

Pour the mixture onto the prepared baking sheet and use an offset spatula to quickly but gently spread the batter, creating a level surface.

Bake until the cake is golden brown and springs back slightly when touched, about 12 minutes. Set aside to cool completely before use.

COFFEE BAVARIAN CREAM

Make about 3 1/2 cups; servings: 16

3/4 cup plus 1/3 cup heavy cream, divided use

1/2 cup milk

2 tablespoons coffee beans, cracked

1/4 teaspoon kosher salt

2 tablespoons ice cold water

1 teaspoon granulated gelatin

3 egg yolks

1/4 cup sugar, divided use

1 teaspoon vanilla extract

Note: This recipe should be prepared immediately before use. The cake should already be cooled and coated in ganache, ready to be topped with cream.

In a stand mixer fitted with the whip attachment, whip ¾ cup of heavy cream on high speed until soft peaks form, about 30 seconds. Cover the bowl with plastic wrap and refrigerate until needed.

In a medium saucepan, combine the remaining 1/3 cup of heavy cream, milk, coffee beans, and salt. Bring to a boil over medium heat. Remove from the heat, cover, and set aside for 15 minutes.

Place the ice water in a small bowl. Sprinkle the gelatin over top, stirring as needed to ensure it is all submerged. Set aside.

In a medium heat-safe bowl, combine the egg yolks, about half of the sugar, and the vanilla extract. Prepare a large bowl of ice water and set aside.

Strain the coffee-milk mixture through a fine mesh sieve, discarding the beans. Return the mixture to the pot (wipe out to remove any coffee beans) and add the remaining sugar. Bring to a simmer over medium heat.

Pour about 1/2 of the hot milk into the egg yolks, whisking constantly. Whisk in the remaining hot milk mixture and then transfer back to the pot. Lower the heat to medium-low and cook, stirring constantly, until the mixture coats the back of the spoon, about 3 minutes. Remove from the heat and stir in the soaked gelatin mixture until it has dissolved.

Return the mixture to the bowl (strain through a fine mesh strainer if there are lumps) and place over the prepared ice water bath. Stir until the sauce feels cool to the touch (about 75 degrees; not too cold).

Pour the cooled sauce into the bowl of whipped cream and gently fold until combined. Use immediately, according to the method.

CHOCOLATE COOKIES

Servings: 16 cookies

1 3/4 cups all-purpose flour

1/4 cup good-quality cocoa powder

1/2 teaspoon kosher salt

1 cup (2 sticks) unsalted butter

1/2 cup sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

In a medium bowl, sift together the flour, cocoa powder, and salt. Set aside.

In a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes, scraping the bowl as needed.

Add the egg, yolk, and vanilla and mix until combined, about 1 minute, scraping the bowl as needed.

Add the dry ingredients and mix just until combined, about 1 minute.

Remove from the mixer and place on a parchment paper-lined baking sheet. Cover with another sheet of parchment paper and use a rolling pin to flatten the dough into a 1/2-inch square (don’t worry about being too precise). Cover with plastic wrap and refrigerate for at least 30 minutes.

Remove the chilled dough and transfer, still between the two pieces of parchment paper, to a work surface. Roll the dough until it is 1/4-inch thick. Remove the top piece of parchment paper and use it to line a baking sheet.

Preheat the oven to 350 degrees F. Use a 3-inch fluted round cookie cutter to cut 16 cookies from the rolled dough. Transfer the cookies to the prepared baking sheet. If the cookies have become too soft to handle, refrigerate the dough for about 10 minutes to firm.

Bake until the cookies are slightly firm to the touch, about 10 minutes. Transfer to a cooling rack to cool completely before using.

IRISH CREAM TRUFFLES

Servings: 16 truffles

1 cup (about 7 ounces) chopped milk chocolate or milk chocolate chips

1 tablespoon butter

1/4 cup heavy cream

1 tablespoon light corn syrup

1 tablespoon Irish cream liqueur

1 cup white chocolate coating chocolate

White chocolate shavings, as needed for garnish (optional)

Place the chocolate and butter in a medium heat-proof bowl and set aside.

In a small saucepan, combine the cream and corn syrup and bring to a boil over medium heat.

Pour the hot cream over the chocolate and let rest for 3 minutes. Gently stir the mixture until smooth. If all the chocolate has not melted, place the bowl over a hot water bath to gently heat.

Add the Irish cream liqueur and stir until the liquid is incorporated. Transfer the mixture to a baking dish (about 8- by 8-inch, though any size will work), cover the surface with plastic wrap, and refrigerate until firm, about 1 hour.

Using a small scoop (#100) or teaspoon, scoop 16 portions and place on a parchment-lined dish or tray. Roll each truffle between your palms until it is round and return them to the tray. Refrigerate while you prepare the coating chocolate.

Place the coating chocolate in a heat-safe bowl and melt gently over a hot water bath. Let cool slightly, until it is about body temperature. Dip each truffle in the coating chocolate and return to the parchment-lined dish. If you would like a thicker coating, wait for the coating to set, and then dip the truffles again. If desired, garnish the truffles with chocolate shavings before the coating has fully set.

Nutrition information per serving of the dulce de leche: 115 calories; 77 calories from fat; 9 g fat (5 g saturated; 2 g trans fats); 18 mg cholesterol; 35 mg sodium; 9 g carbohydrate; 0 g fiber; 9 g sugar; 1 g protein.

Nutrition information per serving of the cake: 56 calories; 23 calories from fat; 3 g fat (1 g saturated; 0 g trans fats); 69 mg cholesterol; 43 mg sodium; 7 g carbohydrate; 0 g fiber; 4 g sugar; 2 g protein.

Nutrition information per serving of the cream: 81 calories; 64 calories from fat; 7 g fat (4 g saturated; 0 g trans fats); 58 mg cholesterol; 11 mg sodium; 3 g carbohydrate; 0 g fiber; 3 g sugar; 1 g protein.

Nutrition information per serving of cookies: 181 calories; 110 calories from fat; 12 g fat (8 g saturated; 0 g trans fats); 55 mg cholesterol; 67 mg sodium; 16 g carbohydrate; 1 g fiber; 5 g sugar; 2 g protein.

Nutrition information per serving of truffles: 140 calories; 78 calories from fat; 9 g fat (5 g saturated; 0 g trans fats); 12 mg cholesterol; 20 mg sodium; 14 g carbohydrate; 0 g fiber; 14 g sugar; 2 g protein.

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This article was provided to The Associated Press by The Culinary Institute of America in Hyde Park, New York.

It’s Valentine’s Day and we all know what that really means – it’s time to get boozy.

Rather than leaving you to struggle through your usual budget bottle of wine with your significant other though, we thought we’d show you how to spruce up your evening with something a bit more special.

Just in case you didn’t catch all that from the speedy hands of our cocktail expert, let’s run that past you again.

What you’ll need

(PA Video)

Marmalade vodka, Grand Marnier, Chambord and peach liqueur are the key ingredients for a suitably sozzled evening with your SO.

Add ice to cool it all down and cherry and orange for decoration.

What to do with it

(PA Video)

Add 50ml of the marmalade vodka to a large glass, before 25ml of Grand Marnier and 25ml of Chambord. In case you were worried it all wasn’t sounding alcoholic or delicious enough, add another measure of 25ml of peach liqueur.

Then add the whole mix to a cocktail mixer and shake for 10 seconds.

(PA Video)

Grab a margarita glass and decorate with some orange or lemon peel or a cherry to make it extra special, before finally, pouring in your cocktail mix.

(PA Video)

Et voila! You’re well on your way to a magical Valentine’s Day evening.