I'm an experienced writer with a passion for food; so if you've got a cooking website which needs content (recipes, blog) - look no further! I can offer extensive knowledge within the British and Scandinavian kitchens, as well as a good knowledge of other international kitchens and cooking techniques, along with a passion for beer and matching it with various flavours. Further, I love baking, and have a book full of the best recipes I've either made up or otherwise collected in the past. I've attached a recipe below, along with a blog post containing some general cooking advice. If you like what you see, please get in touch through PM. ------------------------------------ The Recipe ------------------------------------ Succulent Swedish Meatballs with Seasonal Vegetables and Tzatziki Serves 4 Introduction Good eating is all about mixing flavours, traditions and cultures; fusing together the best parts of one kitchen with those of another to create a new, exiting and healthy meal. For this simple yet delicious recipe, we will be combining traditional Swedish meatballs and winter vegetables, with a flavour-packed and healthy Greek influence – Tzatziki sauce. The Scandinavian base will provide the dish with a good balance of seasonal vegetables and subtle flavours; the Greek sauce, meanwhile, will add a Mediterranean kick – and the garlic in the sauce is Great for fighting colds! Overall, this is a perfect winter meal which is easy to make, healthy, and absolutely delicious (and quite cheap, too!). Ingredients Meatballs: 500g beef mince (unless you have a food processor, I would recommend splashing out on finer 10% mince) 1 medium onion 2tsp wholegrain mustard 1tbsp chilli ketchup (or ketchup mixed with 1 tsp Chilli powder) 1 small or medium egg Salt and freshly ground black pepper to taste Butter, for frying Seasonal vegetables: For this particular dish, you can feel quite free to mix vegetables to your liking. I would generally recommend using what looks nice and fresh in the shop. If you’re feeling unsure, though, here’s a sample list: 2 medium potatoes 1 parsnip 1 sweet potato 1 large carrot 1 red pepper 8 shallots 2-3 tbsp extra virgin olive oil 1 sprig of fresh rosemary 1 sprig of fresh thyme Tzatziki: 1 whole cucumber 2-3 cloves of garlic The juice of ½ a lime 2-3 tsp Paprika powder (not smoked) 350g Greek yoghurt and 25ml shot of Ouzo, if you have some kicking about! Method: First up, let’s make the sauce. If you can, try to make it a day in advance and leave it in the fridge (you can keep it in the bowl you make it in, but make sure you cover it with some cling film). Here’s how to do it, step by step: 1) Trim the ends off the cucumber, you only need to cut off about 2cm on each side. 2) Now, cut the cucumber in half length ways then grab a teaspoon and scoop out all of the seeds. They’re really watery and leaving them in will make your tzatziki too runny and thin, so make sure you get them all out! 3) Get your grater out and grate your cucumber on the roughest side, then place the shreds in the middle of a tea towel and wring all the water out of the cucumber over the sink- your towel will go green, but don’t worry- it comes out easily in the wash. 4) Pour your Greek yoghurt into a bowl. Peel your garlic cloves and press or finely grate them into the yoghurt, add all the remaining ingredients and stir around for about a minute so it all mixes nicely, then add your cucumber and stir it in nicely. Now let's move on to the roast vegetables. Put the oven to about 200 degrees Celsius, or 180 if you have a fan assisted oven. Next up, grab all of your lovely seasonal vegetables, including the pepper, and cut them length ways into wedges, then place them in a large bowl. Peel the shallots but leave them whole, and add them to the bowl. Now pour the olive oil over the vegetables and add your fresh herbs, salt and pepper then gently turn the vegetables in the bowl using your hands until they are all coated with the oil and spices. Spread the veg. evenly in a baking tray and put in the oven for 35-40 min or until they look nicely golden and crisp. And finally, we're going to make some delicious meatballs. Peel your onion and cut it roughly into 4 chunks, then put it in your food processor along with the egg, mustard and chili ketchup. Process until the onions are finely diced (but don’t let it become a paste!) then remove the mixture from the processor and place it in a bowl which is big enough to hold all of the mince. Now, put the mince in the processor and let it run for about 1 minute, making sure all of the mince gets some contact with the knives; this will make the meatballs firmer and nicer. It should look a bit like sausage meat when it’s done. Transfer the mince to the bowl with the egg mixture, and work them together using your hands; massage the egg mixture into the meat. Once you have a nice even mixture, form balls to a size of your liking, I prefer to make them medium-big, which means you get about 15 meatballs from this recipe. Fry in butter on a medium heat until the outside is nicely brown, and make sure they are cooked through. Drink notes: I’d recommend serving this recipe with nice golden ale, such as Thrappledouser; or virtually any British IPA. British IPAs have a quite nice, rounded, sweetness and full yet gentle flavour which will go well with the strong garlicky taste of the tzatziki sauce, without overpowering the more subtle flavours of the roast vegetables and meatballs. If your local shop doesn’t have one in stock, the second best bet would probably be a premium lager such as Grolsch or Staropramen. Steer clear of Stouts and Porters and other dark brews. American IPAs, meanwhile, often have a quite sharp bitterness which you may find slightly overpowering. ------------------------------------ The Blog ------------------------------------ 5 things to do with leftover wine So you had a nice meal, maybe with some friends, and ended up with a half full bottle of wine - you don't want to chuck it out, and drinking day-old wine is out of the question, so what can you do with it? Quite a lot, actually! Using wine in cooking is very well recognised indeed, but a lot of people only use it for a few select dishes such as Bolognese, or a red wine sauce. Both excellent choices, but maybe you want to try something new? Well fear not, I've racked my brain for some more ideas: Make a delicious Salsa; boil some chopped chillies and fresh tomatoes in the wine, then use them to make a salsa following your favourite recipe. Add it to a tomato chutney, serve with a nice, strong, cheese. Use as a marinade! It works wonders with pork, beef or chicken! Just add some herbs, salt, pepper and maybe chillies for a delicious marinade. Add it to your stewed mushrooms along with some rosemary; trust me, it's good. Freeze it in cubes, and use it at a later date - yep, it work's fine for cooking and can be a real life saver! So there you have it, 5 things you can do with spare red wine. My final piece of advice is this: don't be afraid to try something new! Experiment! Add your wine to whatever you're cooking, little by little, and see how the flavours develop. It may be that it doesn't go to well, in which case you've learned a lesson the hard way, or it may be that you've just come up with a new taste-sensation - cooking is all about trying new exciting combination, so take a gamble!
So, what is it you are looking to do? I have 4 cooking/recipe related sites that are currently undergoing some upgrades. I am always looking for someone to post articles related to cooking. The main site is http://theweekendchef.com. It is a free membership site with a recipe database of over 350,000 recipes and 11,000 drink recipes. Lets see what we can do.
yeah i love kfc crispy chicken.. i like to make this chicken.. the recipe is here.. http://www.kfcchickenrecipe.com/how-to-make-kfc-original-fried-chicken.html