Taylor Alison Swift is an American singer-songwriter. She is known for narrative songs about her personal life, which have received widespread media coverage. At age 14, Swift became the youngest artist signed by the Sony/ATV Music publishing house and, at 15, she signed her first record deal.
Her 2006 eponymous debut album was the longest-charting album of the 2000s in the US. Its third single, "Our Song", made her the youngest person to single-handedly write and perform a number-one song on the Billboard Hot Country Songs chart. Swift's second album, Fearless, was released in 2008.
Buoyed by the pop crossover success of the singles "Love Story" and "You Belong with Me", it became the US' best-selling album of 2009 and was certified diamond in the US. The album won four Grammy Awards, and Swift became the youngest Album of the Year winner.
Mouthwatering meals using store cupboard ingredients from lentils to tinned fruit
ok.co.ukYou’d be surprised by the number of mouth-watering meals you can rustle-up using the contents of your store cupboard. Jo Pratt, a chef and author who's known for her passion for inspirational, modern and tasty food, is on a mission.
She has partnered with specialist food importers Cooks&Co's to inspire home cooks to explore and experiment with exciting new flavours, using store cupboard essentials with a few fresh ingredients thrown in the mix.
Whether it's a delicious dinner or a simple but tasty cake, Jo shares some of her favourite recipes that showcase Cooks&Co's range, adding an extra dimension to your cooking.
And from sweety drop peppers to plump pitted black cherries, there's an ingredient to elevate every dish... Cherry Streusel Cake With Cherry Cream Ingredients / Serves 8-10 425g can of Cooks&Co Pitted Black Cherries 50g caster sugar 200ml double cream 1 tbsp kirsch (cherry liqueur) For the base 115g unsalted butter, soft 115g caster sugar 1 tsp vanilla extract or paste 3 large eggs 75g ground almonds 75g polenta 1 tsp baking powder (gluten-free if required) For the Streusel topping 85g porridge oats (gluten-free if required) 65g unsalted butter, diced 25g caster sugar 65g coconut flakes Method Heat the oven to 180C/160C fan/gas 4.
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