A new house has been erected in a town outside Moscow, but this home was not built in the traditional sense — it was constructed with 3D printing.
The first 3D-printed residential home, engineered by the tech startup Apis Cor, took less than a day to construct and cost under $11,000 to complete. A mobile 3D printer created the building's concrete walls and partitions as a fully connected structure, rather than printing the building in panels at an off-site facility as is usually done, the company said. The portable machine was then removed from the building, and a group of contractors completed the home — adding the roof and windows, and finishing the interior.
"We want to help people around the world to improve their living conditions," Nikita Chen-yun-tai, Apis Cor's founder and inventor of the mobile printer, said on the company's website. "That's why the construction process needs to become fast, efficient and high-quality as well. For this to happen, we need to delegate all the hard work to smart machines."
The first example of this work is a cozy, 400-square-foot (37 square meters) home with an unusual, curved shape. The curved design of the home was chosen to demonstrate the 3D printer's ability to print the construction material in any shape, according to Apis Cor.
Inside, the 3D-printed home has all of the standard features of a traditionally built house. The studio-style dwelling has a hall, bathroom, living room and compact kitchen. Apis Cor partnered with Samsung on the demonstration house; the electronics giant provided the home's appliances, including a TV with the same curvature as the living-room wall.
Apis Cor estimated that the total cost of the demonstration house's construction was about $25 per square foot, or $275 per square meter. Of the total $10,134 it cost to build the home, the windows and doors were the most expensive components, the company said.
While the total construction savings of the demonstation house compared to a tranditional home are difficult to estimate, Apis Cor representatives said in a statement that savings from 3D printing the building walls are guaranteed.
The global electric vehicle (EV) revolution reached another milestone last month as EVs made up 37 percent share of Norway’s car market.
Norway understands the future of ground transport is electric and has been pushing EVs harder than almost any other country in the world with incentives such as an exemption from the 25 percent VAT tax for new cars.
In December, the country hit 100,000 zero-emission EVs on the road, and they are projected to quadruple to 400,000 by 2020. These numbers are especially remarkable for a country of only 5.2 million people. Over five percent of all of Norway’s cars are EVs, up from one percent two years ago.
Norway’s transportation minister says it is “realistic” that sales of new fuel-burning cars could end by 2025. EVs may win on straight economics then, but the country — and others — have been considering outright bans.
Battery prices have been dropping much faster than anyone expected — and China launched a massive scale up in both batteries and EVs in recent years.
EV sales have been soaring worldwide. By 2025, more than 37 million fully electric vehicles are expected to be on the road globally, according to Navigant Research, and those EVs will be “cost competitive” without subsidies
No wonder every country is racing to be the EV leader — or, rather, every country but one. America’s science-denying president is committed to killing domestic climate action and slashing federal clean energy funding. And he’s in bed with the enemies of EVs, such as as Big Oil and Vladimir Putin. If Trump keeps his campaign pledge to promote oil rather than clear air, U.S. workers could miss out on one of the biggest new job-creating industries of the next quarter century.
2 sticks lemongrass, chopped (see tip box, below, on how to prepare)
2 cups boiled rice, to serve
Step 1Preheat oven to 200°C. To pickle carrots, mix vinegar, 2 tablespoons honey, half the chilli, half the garlic and salt together. Add carrots. Toss and leave to marinate.
Step 2Spray pork with a little oil. Heat a non-stick frying pan and use to sear (brown) pork on both sides.
Step 3Mix the remaining honey, chilli and garlic together with fish sauce and lemongrass. Rub over pork. Place in an ovenproof dish and cook for 15 minutes. Spoon over any cooking juices.
Step 4Cover and rest for 5 minutes. Slice pork in thin slices. Serve with pickled carrots and boiled rice.
When choosing fish sauce aim for less than around 6000mg sodium per 100ml. We used Select Fish Sauce with 4190mg per 100ml. There are variants with over 10,000mg per 100ml and using one of these would dramatically increase the sodium in the recipes.
To use lemongrass, first remove the tough outer layer by flattening the stalk with the flat side of a large knife, then finely slice the remaining stalk.
To make cucumber ribbons, pull a vegetable peeler down the length of a cucumber. Chill ribbons in iced water for 20 minutes to allow to curl.
Garnish with cucumber ribbons (see tips) and chopped fresh mint.
For a lunch or light dinner with plenty of Japanese punch, look no further than this seafood noodle salad recipe. Able to be prepared in just 10 minutes, this recipe beautifully combines the full-bodied umami flavours of different varieties of seafood with the sharper savoury flavours of the Japanese dressing. This salad is best enjoyed cold in the warmer spring or summer days.
Prepare your salad ingredients. Slice the salmon and octopus. Boil the ramen noodles according to the package instructions, rinse in cold water, and drain. Tear the lettuce leaves by hand and set aside.
Whisk the dressing ingredients together. Feel free to add more oil, soy sauce, or vinegar as per your tastes.
Assemble the ingredients in a serving bowl and drizzle the dressing on top. Serve chilled.
Tips and Information
- Feel free to use any pre-made dressing that you like instead of making your dressing to make this even easier.
- Feel free to make a larger sized salad for parties. We list this as a single serving so just multiply the ingredients by the amount of people you want to serve.
- You can use other seafood if you prefer. We suggest cooked squid or scallops.
ramen noodles, 1 packet 1 free-range egg 1 pakchoi, trimmed 1 spring onion, finely chopped 1 tsp chilli oil, optional 1 tbsp of crispy shallots, or toasted sesame seeds
miso soup: 600ml of water 2 tbsp red miso paste 1 tsp sesame oil large pinch of white pepper sea salt, to taste
How To Prepare
Put the kettle on to boil. Pour 600ml of boiling water into a saucepan. Add the ramen noodles and cook on medium heat for about a minute, or until almost cooked according to packet instructions.
In a separate little bowl, combine the red miso and steal a few tablespoons of hot water from the saucepan. Stir the miso and water together until you get a smooth runny paste.
When the noodles are almost cooked, lower the heat and stir in the miso solution, sesame oil and white pepper. Taste and adjust the seasoning with salt, if necessary.
Add the pakchoi and crack an egg straight into the simmering soup, letting them poach gently with the noodles. Cook until the pakchoi is tender and the egg whites turn opaque, scooping the hot broth over the egg to speed up the process if you like.
Carefully scoop the noodles and pakchoi into a bowl before pouring the soup and poached egg over them.
Finish with a drizzle of chill oil and a sprinkle of spring onions and crispy shallots/toasted sesame seeds if desired. Enjoy.
1 kgjust-cooked peeled potato, cut into 1 cm cubes
2large chicken breasts
ground turmeric, for dusting
salt, to taste
10 gcandle nuts
20 gdried chillies, soaked in warm water for 30 minutes, then drained
7long fresh red chillies
8red bird’s eye chillies
30 gfresh galangal, peeled
20 glemongrass, pale ends only
10 gfresh turmeric, peeled
30 gfresh ginger, peeled
600 g(4 cups) plain flour, sifted
230 gbutter, room temperature, chopped
1egg, lightly beaten
200 mlchilled water, approximately
Resting time 30 minutes Chilling time 30 minutes
To make the curry paste, blend all the ingredients in a food processor until a paste forms. Heat 2 tablespoons of rice bran oil in a large wok over low heat. Add the paste and cook, stirring occasionally, for 2 hours or until most of the moisture has evaporated and you have a thick, fragrant paste. Once the paste is ready, add the cooked cubed potato pieces and carefully stir through, making sure each piece of potato is coated. Turn off the heat and set aside to cool.
Meanwhile, cook the eggs in boiling water for 7 minutes, then drain, refresh in cold water and set aside to cool. Peel the eggs and cut each into 6 wedges.
Cut each chicken breasts into 20 small bite-size pieces. Place in a bowl, then dust with ground turmeric, season with salt and toss to coat. Heat a drizzle rice bran oil in a wok over medium-high heat and cook the chicken, in batches for 1-2 minutes or until just cooked through. Drain and set aside. Wipe the wok clean
To make the pastry, place the flour and salt in a large mixing bowl. Using fingertips, rub the butter into the flour until you achieve a fine crumble. Gradually add the egg, then the water, 1 tablespoon at a time, gathering and squeezing the mixture to form a dough. Divide into four discs, cover with plastic wrap and refrigerate for 30 minutes.
While the pastry is still cooling, divide the dough into 35-40 balls, weighing 30 grams each. Lightly dust a work surface with a little flour and roll out the pastry balls until 3 mm-thick. Use a 10 cm cutter to stamp out even rounds. Place on baking paper-lined trays, with baking paper between each layer, then cover the tray in plastic wrap and refrigerate until ready to assemble.
Working with only a few pieces of pastry out of the fridge at a time, place a disc of pastry in the palm of your hand. Add one tablespoon of the potato curry mixture to the middle, then top with a piece of chicken and a piece of egg. Fold the dough in half and hand twist along the ends to crimp and seal well. Place on a baking paper-lined tray and refrigerate until you are ready to start frying.
To fry, heat the oil in the wok over a medium heat. To test if the oil is ready, drop in a crumb of pastry and if it floats to the top and sizzles immediately, then the oil is ready. Fry the puffs in batches of five or six for about 20 minutes or until golden. If the puffs are browning too quickly, reduce the temperature to low, then increase again towards the end of cooking to help crispen the pastry. Drain in a colander lined with paper towel. Best served warm or room temperature.
• Make sure the oil isn’t too hot when frying the puffs, or the pastry will brown too quickly before it has time to become crisp. If necessary, adjust the temperature of the oil during cooking.
• The uncooked curry puffs freeze well and can be fried straight from the freezer.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
2 tablespoons curry powder or roasted masala (red)
2 fresh green chillies, split
2 tablespoons tamarind pulp (available in any Asian shop)
1 cup boiling water
salt, to taste
fresh coriander, chopped
Step 1Heat oil in a large non-stick saucepan. Add chopped onions and mustard seeds and sauté until the onions turn golden brown. Add tomato purée, chopped tomatoes, curry powder, garlic cloves and ginger and cook for 5 minutes.
Step 2Mix the tamarind pulp and boiling water to a smooth consistency and add to the saucepan, add salt to taste. Bring to the boil.
Step 3Add the fish and green chillies, lower the heat and simmer without stirring for about 5 minutes. Turn the fish gently and cook for a further 5 minutes. Sprinkle with fresh coriander. Serve on top of cooked basmati rice.
Recipe supplied by Healthy Food Guide reader, Leevani Raman (Hamilton)
Leevani says: "Curries often include butter, cream or coconut cream and are put on the 'no, no' list. I am a South African Indian and I only cook curries with a cream base, like butter chicken, on special occasions. This is a delicious, low-fat South Indian fish curry my mother taught me. It's perfect for a cold winter's evening."
Fish curry is best when cooked a day before so that all the sauce soaks into the fish, thus enhancing the flavour.
2 cloves garlic, minced 2 teaspoons lemon zest 2 tablespoons lemon juice 1/2 teaspoon dried red chilli flakes 2 teaspoons olive oil 4 x 150g firm white fish fillets oil spray 2 large courgettes, halved, thinly sliced 200g snow peas, thinly sliced 150g oil-free roasted red capsicum, drained, chopped 1 red capsicum, diced 3 cups cooked basmati rice 2 tablespoons chopped fresh parsley freshly ground black pepper
Step 1Combine half the garlic, half the lemon zest, all the lemon juice, chilli flakes and olive oil in a shallow glass dish. Add fish and stir to coat. Cover and refrigerate for 30 minutes.
Step 2Spray a large chargrill pan or frying pan with oil and place over a high heat. Grill fish for 2-3 minutes each side or until cooked to your liking.
Step 3Meanwhile, spray a large frying pan or wok with oil. Add remaining garlic and lemon zest, courgettes and snow peas. Cook, stirring for 2 minutes or until vegetables are almost tender-crisp. Add capsicum and rice. Cook for 2 more minutes or until rice is heated. Stir in parsley and season with pepper.
Step 4Serve fish on rice salad, garnished with lemon wedges if preferred.
2 tablespoons salt-reduced soy sauce
1 tablespoon kecap manis (sweet soy sauce)
1 clove garlic, crushed
2 teaspoons finely grated fresh ginger
450g firm tofu, cut in cubes
1/4 cup) salt-reduced soy sauce
2 tablespoons lime juice
1 teaspoon castor sugar
200g dried flat rice noodles
1 tablespoon vegetable oil (such as canola)
1 onion, cut in thin wedges
1 long red chilli, deseeded, cut in thin strips
1 red capsicum, halved, thinly sliced
1 1/4 cups bean sprouts, trimmed
1/4 cup chopped fresh chives
2 tablespoons chopped fresh coriander
1/4 cup crushed unsalted peanuts, to serve
lime wedges, to serve
Step 1To make marinade, combine first measure of soy sauce, kecap manis, garlic and ginger in a small bowl. Place tofu in a shallow, non-metallic dish and pour marinade over. Cover and marinate for at least 30 minutes.
Step 2Place second measure of soy sauce, lime juice and sugar in a small bowl. Set aside.
Step 3Place noodles in a heatproof bowl. Add enough boiling water to cover and stand for 5 minutes. Drain and set aside.
Step 4Heat half the oil in a wok over a high heat. With a slotted spoon add tofu in batches and cook for 2-3 minutes or until golden brown. Remove from wok and set aside.
Step 5Add the remaining oil to wok with onion and chilli and stir-fry for 2 minutes. Add capsicum and sprouts. Stir-fry for 1 more minute.
Step 6Add the reserved noodles, lime juice mixture, chives and coriander to wok and toss gently over a high heat for 2 minutes or until noodles are coated in sauce and heated through. Return tofu to wok and cook for 1 more minute.
Step 7Serve immediately sprinkled with peanuts and lime wedges.
Make it gluten free: Use gluten-free soy sauce, kecap manis and tofu.