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cookeatblog.com – Blog2019-11-06T18:20:23-08:00
2112, 2019

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18 Delicious Marinades from around the World for Roasting & Grilling

My 18 Delicious Marinades from Around the World is the ultimate guide to show you how different cultures create complex and mouthwatering flavour combinations to their dishes. And the good news is it’s not difficult!

Marination of a Nation

When it comes to building flavour in a dish, countries around the Globe have all being doing the same thing for Centuries. Soaking food (predominantly meat and seafood) before cooking, to help tenderise and enhance the natural flavour before cooking. Different countries use different ingredients, but they all share a common goal: To. Make. Food. Taste. Better.

A good marinade can elevate even the most humble of proteins, and it’s the perfect way to build layer upon layer of flavour. You only need to sample my Spanish Chicken Skewers with Fino Sherry to see what I mean!

As a home cook, It’s essential to have a variety of marinades up your sleeve. They’ll really simple to get going and help you out down the track, they’ll also add a tonne of flavour to your food. Marinades are versatile too! They can double up as salad or hot vegetable dressings which can transform side dishes into taste sensations – just remember NEVER to use a marinade in this way that’s had meat or fish soaking in it. That’s unsafe! Just keep a little fresh marinade aside if you plan on doing this. Another thing to remember, marinating seafood doesn’t require 24 hours – 30 minutes will suffice. But for truly great flavour in meats like Beef, Lamb, Goat, Chicken, Pork, Duck and Rabbit, the longer the better.

My 18 Delicious Marinades from Around the World are the combinations I use all the time for roasting and grilling at home, they’re a great way for you to transport yourself to any country you feel like, all without leaving your kitchen! Sio, where will you travel today?

Do YOU have a favourite marinade you use all the time? Let me know in the comments below and I might just add it to the list.

Argentinian Marinade from cookeatblog.com

Argentinian Marinade

Ingredients:
1/2 teaspoon saffron threads (crumbled)
1 tbsp lemon juice
1/2 cup extra virgin olive oil
1/2 cup red wine vinegar
1 medium red onion (grated)
2 cloves garlic (minced)
3 tbsp fresh flat-leaf parsley (finely chopped)
1 tbsp fresh thyme (or 1 teaspoon dried)
salt & pepper

———-

Directions:
Method: Mix together all the ingredients

Meat: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Greek Marinade from cookeatblog.com

Greek Marinade

Ingredients:
1/3 cup olive oil
1 tbsp fresh oregano (finely chopped)
1 tbsp fresh parsley (finely chopped)
2 lemons (juice of)
2 garlic cloves (finely chopped)
salt & pepper

———-

Directions:
Method: Mix together all the ingredients

Meat: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Lebanese Marinade

Ingredients:
1/2 cup extra virgin olive oil
4 cloves garlic (minced)
1/2 cup fresh lemon juice
2 tsp fresh thyme (finely chopped)
1 tsp sweet paprika
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper

———-

Directions:
Method: Mix together all the ingredients

Meat: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Turkish Marinade

Ingredients:
1 cup natural yoghurt
1 onion (grated)
6 tbsp extra virgin olive oil
1 lemon (juice of)
1 tbsp sweet paprika
1 tsp ground cinnamon
1/2 tsp ground cumin
4 cloves garlic (minced)
salt & pepper

———-

Directions:
Method: Mix together all the ingredients

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Moroccan Marinade

Ingredients:
1 tbsp sweet paprika
2 tsp ground cumin
1/2 tsp cayenne pepper
1 tsp ground ginger
2 tbsp melted butter
4 tbsp extra virgin olive oil
1 lemon (juice only)
salt & pepper

———-

Directions:
Method: Mix together all the ingredients

Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Egyptian Marinade

Ingredients:
1/2 cup extra virgin olive oil
2 tbsp ground cumin
1 tbspn ground coriander
1 onion (grated)
3 cloves garlic (minced)
1 tspn cayenne pepper
salt & pepper

———-

Directions:
Method: Mix together all the ingredients

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Indian Tandoori Marinade

Ingredients:
Puree:
1 cup natural yoghurt
1 onion
4 cloves garlic
1 tsp fresh ginger
1 tsp hot chilli powder
2 fresh chillies (seeds in)

Stir in:
2 teaspoons Kashmiri chilli powder
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon red food colouring (optional)
1/2 lemon (juice of)
salt & pepper

———-

Directions:
Method: Using a stick blender, puree the puree ingredients, then stir in the others.

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Spanish Sherry Marinade

Ingredients:
1 tablespoon smoked Spanish paprika
1/2 cup Fino sherry
1 small bunch flat-leaf parsley
3 garlic cloves (minced)
1 lemon (juice of)
1 tsp salt
1/2 tsp pepper

4 tablespoons extra virgin olive oil
1 lemon (juice only)
salt & pepper

———-

Directions:
Method: Mix together all the ingredients

Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Vietnamese Marinade

Ingredients:
3 tablespoons light soy sauce
3 tablespoons caster sugar
3 tablespoons fish sauce
2 tablespoons Chinese cooking wine (or dry sherry)
1 tablespoon rice vinegar
2 lemon grass stalks (white parts only)
1 hot Thai chilli (chopped)

———-

Directions:
Method: Mix together all the ingredients

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Indonesian Marinade

Ingredients:
2 garlic cloves (mashed)
1 teaspoon salt
2 limes (zest and juice of)
2 tablespoons kecap manis
1 teaspoon palm sugar
3 tablespoons peanut oil

———-

Directions:
Method: Mix together all the ingredients

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Ethiopian Berbere Marinade

Ingredients:
2 teaspoons berbere spice mix
1/2 lemon (juice of)
salt & pepper
2 tablespoon olive oil

———-

Directions:
Method: Mix together all the ingredients

Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Chinese Marinade

Ingredients:
1 teaspoon Chinese 5 spice
1/3 cup dark soy sauce
1/2 cup light soy sauce
1/2 cup shaoxin cooking wine
1 tsp sesame oil
2 spring onions (finely chopped)

———-

Directions:
Method: Mix together all the ingredients

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Japanese Miso Marinade

Ingredients:
1 tbsp ginger (pureed)
1 tsp miso paste
1 tbsp sake
1 tsp sugar
1 tbsp mirin
1 tbsp light soy sauce

———-

Directions:
Method: Mix together all the ingredients

Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Italian Herb Marinade

Ingredients:
1/3 cup extra virgin olive oil
1 garlic clove (minced)
1 tbsp fresh oregano
1 tbsp fresh thyme
1 tbsp fresh sage
1 tsp salt
1 lemon (juice of)

Directions:
Method: Mix together all the ingredients

Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Mexican Citrus Marinade

Ingredients:
1 cup fresh orange juice
1 lime (juice of)
1 tbsp chipotle peppers in adobo sauce
2 tbsp fresh cilantro (chopped)
1 tsp dried oregano (finely chopped)
1 tsp salt

———-

Directions:
Method: Mix together all the ingredients

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Malaysian Satay Marinade

Ingredients:
3 tablespoons peanut oil
1 stalk lemongrass (white part only)
1 tsp ginger (minced)

6 shallots (chopped)
2 garlic cloves
1 teaspoon turmeric powder
1 teaspoon mild chilli powder
2 tsp sugar
1 tsp salt

———-

Directions:
Method: Mix together all the ingredients

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Thai Coconut Marinade

Ingredients:
1 lemongrass stalk (white part only – sliced)
1 cup coconut cream
1 tsp galangal (or ginger) – minced
4 thai chillies (seeds in)
4 tbsp fresh cilantro (chopped)
4 garlic cloves (chopped)
1 lime (juice of)
3 tbsp fish sauce
1 tbsp sugar

———-

Directions:
Method: Mix together all the ingredients

Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

Fish/Seafood: Pour over fish or seafood and leave for 30 minutes before cooking.

Persian (Iranian) Saffron Marinade

Ingredients:
15 strands saffron (pounded into powder and soaked with 1/4 cup warm water for 30 minutes)
1 onion (chopped)
1 cup Greek style yoghurt
3 tbs melted butter
1 lemon (juice of)
1 tsp salt
1/4 tsp white pepper

———-

Directions:
Method: Mix together all the ingredients

Best for Meat/Poultry: Add meat to a plastic zip-lock bad and pour over the marinade. Marinade for 4-24 hours.

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612, 2019

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Shirley from cookeatblog.com

Hello everyone. I am ‘name of Shirley’ and I am the daughter of Lee and Brendan. Lee, my web manager, makes this blog and is very very extremely lovely. I allow him a hobby that isn’t me. He makes sure I always have food and heats it up in the magic heat box for 30 seconds because he knows cold food makes me shiver.

Here’s my profile page that my Daddy arranged so that you can get to know me better and learn all about my luxurious life. Love Shirley 👅

It’s all about me!

Name: Name of Shirley
DOB: May 2012
Place of birth: Newcastle, NSW Australia
Breed: 1/2 Maltese, 1/2 Jack Russell. (loud and energetic)
Best Character traits: I am funny, caring, licky and selfish.

——–

Favourite food: I love Colossal Chicken Dinner by Merrick, I like all meat and chicken. I beg a lot and stare when you are eating. I love parmesan and pecorino cheese, but they make me fart so can only have them on special occasions, like Saturday nights when he cooks lovely spaghetti. I don’t like fish, or peas or carrots. Don’t try to mash them into my food. I will not eat them.

Favourite things to do: Go on walks. I love the desert, I love the water, I love going to shops. I love playing between the hours of 8-10pm – just when everyone is relaxing. I love to sleep in the bed pressed right up against my Daddy, Lee.

Friends I have: Bernie and Roscoe are nice friends of mine. And the love of my life is Henry from the park 😍.

Least favourite things to do: Having my hair brushed, having my teeth brushed but number one is going in the bath.

Things that scare me: Everything.

Things that I hate: Other dogs going near my daddies, little girls and toddlers, everything else.

Human words that I understand: She, Her, Dog, Lady, Shirley/Shirls, Walk, Food, Snack, No, Go Away, No Looking, Ball, Toy, Lee, Brendan, Bernie, Roscoe, Henry 😍.

Favourite place I’ve travelled: Congo Beach – Australia, Adaminaby – Australia, L.A., Yosemite – USA, Ensenada – Mexico (shout out to the ladies at Esetica Canina who gave me an excellent haircut!).

Fun Facts: If you say the words ‘Attacky Dog’ in a Japanese accent – I will attack you.

——–

Leave me a message below guys! I’ll have my daddy read them to me

Shirley from cookeatblog.com

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2811, 2019

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Top 10 Local Eats in Las Vegas

Out of my Top 10 Local Eats in Las Vegas, only one is on The Strip. For anyone, like me, who lives in Vegas, dining on the strip is a rarity. it’s expensive. In fact I’d go as far as to say it’s daylight robbery. And you know what! You don’t need to eat there to experience top-notch cuisine.

As you probably know, I’m all about ethnic cuisine and will travel for good Authentic food that I don’t have to pay an arm and a leg for. I’d rather spend $100 on fuel to get me to the restaurant than pay an extra $100 on food in the casinos. Thankfully there are LOTS of great options for cheap, delicious global eats around the City. Here are my top 10 Local Eats in Las Vegas. Which are your favourites? Let me know if I missed anything in the comments below.

Top 10 Local Eats in Las Vegas

10. Taco y Taco

Mexican – Tacos

9470 S Eastern Ave, Las Vegas, NV 89123

I happened upon this place in a food panic – when I get hungry, I get HANGRY. We must eat at the first place I see. Taco Y Taco isn’t far from my house and I made a bee-line in on my blackouts.

It used to be all about Tacos El Gordo in Vegas, but I gotta say, this place tops the polls now! The service is less frantic for one, but the food and especially the carnitas are sensational. They also do a MEAN Al Pastor.

My go-to dish is the Vampiro taco – two crisp corn tortillas with melted cheese, filled with whatever you like – I always opt for Carnitas. It’s a arm dribbling triumph!

Unfortunately the restaurant near me had a fire incident recently and are yet to reopen – muy sad face :(. However, they do have a second location in Henderson – if you’re up for the drive. Watch this space – we’ll let you know when/if they reopen.

THE DISH TO ORDER
Vampiro Taco with Carnitas

Top 10 Local Eats in Las Vegas

09. Japaneiro

Asian/Fusion

7315 W Warm Springs Rd, Las Vegas+1, NV 89113

This far flung favourite is quite the find let me be clear! Known amongst the local chefs as a chefs restaurant, Japaneiro offers some of the most amazing Asian/Fusion food in Vegas.

Open late, this restaurant often sees chefs from the strip, after their shifts coming to hang out and eat the top notch offerings. The Singaporean born chef and owner used to be head chef at Nobu, Hard Rock. The quality Asian ingredients followed – Japaneiro often have special seafood flown in from oversees and offer specials at a very reasonable (non-strip) price. One top offering is the bone marrow with filet mignon – So decadent and insanely delicious, but it’s the rock shrimp that I’ll order two or sometimes even three portions of. Crunchy and yuzu zingy bites of sweet silky prawns. To die for.

Like I said, Japaneiro is open late late, so make a late night of it!

THE DISH TO ORDER
Rock shrimp.

Top 10 Local Eats in Las Vegas

08. Forte Eastern European & Tapas

Eastern European & Spanish

4180 S Rainbow Blvd #806, Las Vegas, NV 89103

Quite why this restaurant has shoe-horned in Tapas into their offering is a little odd. From what I’ve learned, the chef or the chef’s wife is Spanish so that’s why, but whatever the reason – I’ve never eaten any of their Spanish tapas offerings – I make my own at home. It’s the amazing Eastern European fare that I travel for.

Super delicious Bulgarian and Serbian Grill plates, alongside delicious salads and loaded french fries with the tastiest beef stroganoff I’ve ever had, make this a place I want to visit every night of the week. There’s a nice selection of European beers too if that’s your thing.

I’ll happily order everything Eastern European on the menu and gradually work my way through, but if I’m pushed for one choice only it’s going to be the Georgian cheese and egg bread. Like a Turkish Pide, with the softest, salty egg and cheese filling. It’s a dream from beginning to end.

THE DISH TO ORDER
Georgian Cheese & Egg Bread. OMFG.

07. Settebello Pizza

Italian

Las Vegas and Henderson – check locations >

I’m super fussy where Pizza is concerned and Settebello is one of only a handful of Pizzas I’ve eaten outside Italy that blew me away. The Pizza is first rate and super authentic, which is no surprise on learning that the founder learned his trade at the source in Napoli, Italy and is a certified AVPN Pizza master.

It’s the pizza that everyone raves about, but there are other offerings for those (freaks) who don’t like pizza. I believe they have a selection of pizza, but all other words on the menu appear heavily pixelated to me – the only offering I see clearly is the Pizza Carbonara – they had me at egg. It’s a revelation of prosciutto, tomato, egg and cheese. It really is.

If you live for pizza, you haven’t lived ’til you’ve sampled Settebello. Trust. They have two locations in Vegas, so check which you’re closest to.

THE DISH TO ORDER
The Carbonara (+ egg!)

06. Ramen Hashi

Japanese (Ramen)

5808 Spring Mountain Rd #109, Las Vegas, NV 89146

To get me to order anything other than Tonkotsu at a Ramen restaurant is a tall order. That was before I sampled the Paitan Ramen at Hashi in Vegas. Made only with chicken bones, the broth has all the hallmarks of Pork Tonkotsu – a beautiful milky appearance, a lip-sticking viscosity and an intense umami flavour hit!

It’s amazing that chicken bones can be so giving, and it’s pretty much the only dish I ever order at Hashi Ramen. What makes this place even more fabulous is their chashu pork. Served in thick slices with the perfect balance of meat and meltingly tender fat, it tips this ramen into 5-star territory.

It’s my regular go-to for lunch. It’s also close to Shirley’s (the dog’s) favourite park, she’s only too happy to wait in the car while I guzzle this down.

THE DISH TO ORDER
Paitan chicken ramen with chashu, egg and black garlic sauce.

05. Estiatorio Milos

Greek/Seafood

Inside The Cosmopolitan of Las Vegas Casino

The only restaurant on The Strip is deserving only because it offers one of the best value set lunches in Vegas, period. Milos, a high-end Greek restaurant has some top quality dishes on offer, but we shouldn’t be tempted by those – we should instead only order from the Lunch set menu.

Three courses for $28 at the last check. There’s always fresh fish, shrimp saganaki, chicken skewers and more. It’s top shelf delicious and really great value. For dessert, there’s a dish I dream about that had you told me I’d love, I would have laughed you out of the restaurant.

A friend insisted I try the yoghurt for dessert and I was gobsmacked! So rich, impossibly creamy and topped with a sweet, tart jam tips you over the edge every time. If you’re looking for something close to home on the strip, then Milos is the lunch spot for you.

THE DISH TO ORDER
Yoghurt dessert.

04. Lamaii Thai

Thai

4480 Spring Mountain Rd. Unit 700, Las Vegas, NV 89102

Lotus of Siam generally get all the accolades where Thai is concerned, but a new kid is making waves on the Vegas Spice Scene that has impressed every time I’ve visited.

The head chef of Lamaii, originally a sommelier at Lotus, has curated not only a fantastic wine offering at this small Chinatown restaurant, but a menu unlike any other Thai restaurant in Las Vegas. Innovative, and featuring lesser known Thai dishes give a more varied set of choices than that of a regular Thai restaurant. Hot and spicy is the way here – no sliding scale of spice is offered – you get what you get which I LOVE! And sometimes that’s a challenge – Thai food is fierce, so you just need to roll with the punches and take them as they come.

Lamaii has so many dishes that I adored, the duck Panang is unlike any other Panang I’ve tasted – including mine!, the crispy pork belly with holy basil is a dream. But it’s the pork jowl that I lived for! So sweet, soooooo spicy, so delicious.

THE DISH TO ORDER
Pork jowl in chilli – Moo Ma Now

03. Eat

USA – Breakfast/Brunch & Lunch

707 E Carson Ave, Las Vegas, NV 89101

Breakfast is the most important meal of the day and Vegas has a lot of great morning options. If I’m feeling like more than just a good coffee and croissant from another notable offering, Mothership Coffee Roasters, one of my first choices is always the fantastic Eat, Downtown.

Chef and owner Natalie Young has created the perfect American breakfast menu. Expertly curated classics, masterfully cooked without the heaviness I often feel at a diner.

The eggs are great, the sweet strawberry biscuits are another level, but it’s always a treat to eat the Shrimp & Grits there – they are so refined, creamy and balanced. I dream about them! Oh, and they serve Mothership Coffee too, so an extra bonus point!

THE DISH TO ORDER
Shrimp & Grits.

02. India Market

Indian (Vegetarian)

1435 E Tropicana Ave, Las Vegas, NV 89119

Coming from England, where we have excellent Indian food, I was a little disappointed by the Vegas offerings. I felt they pandered to an American palette by offering a sliding scale of spice which for Indian food I feel is not great. The chefs would simply add more chillies or chilli powder and not cook it out properly, leaving a gross aftertaste. Menus were uninspiring and felt like the same safe offerings in every place.

Then along came a supermarket!

India Market is a giant Indian market near UNLV that amongst the aisles has a fantastic little vegetarian cafe! And I mean fantastic! All-veg offerings of dosa, thali and uttapam to name a few are all super authentic and super fresh. It’s by no means a glam spot but for a healthy, flavourful lunch it’s perfect. And it’s CHEAP!

THE DISH TO ORDER
Vegetarian Thali Plate

01. Chengdu Taste

Chinese (Sichuan)

3950 Schiff Dr, Las Vegas, NV 89103

Number 1 on my top 10 Local Eats in Las Vegas is Chengdu Taste. Kinda hidden in a quiet strip mall in Chinatown is one of the The hottest Chinese in Vegas! I’m talking Chilli hot too by the way! Chengdu Taste, the acclaimed restaurant hailing from L.A. came to Vegas a few years back. It’ll blow your socks off!

It’s easy to see why this place has a cult following. The food is top-notch, authentic Sichuan. Super spiced and super delicious. The spice is alluring and addictive and has something for every palette. If you want to try the real deal, order frog or pigs feet, but if you’re not that adventurous try the salt fish fried rice or the twice cooked pork with fermented vegetables. They’re spectacular. But if you really want to pick out the star of the show, choose the toothpick lamb – earthy cumin and chilli spiced lamb on toothpicks. They’re so addictive. If you’re looking for a menu where Kung Pao is nowhere in sight… this is your place!

THE DISH TO ORDER
Toothpick lamb (you can’t stop picking…)

611, 2019

By |2 Comments

Cook Eat Blog returns! I’m back from the dead people! It was 13 years ago that I first started cookeatblog, then called ‘What You Having For Your Tea’. After scrapping that title, mostly due to being very long and annoying to type out I settled on the name Cook Eat Blog. The name spawned from a half-baked pun of the similarly titled book. That said, it stuck and I happily blogged for the next 7 years, albeit a hobby blog but accumulated a loyal following along the way.

Blinded by the Light

It was after a surprise move to the USA that my attention was taken with other matters, like experiencing everything my adoptive city of Las Vegas had to offer. And let me tell you people, Las Vegas has a LOT to offer!

After 4 years of living permanently in Sin City, I slowly began to revisit cookeatblog.com to remake some of the old favourite recipes. I never stopped cooking, I certainly didn’t stop eating – I just got distracted by all the bright lights.

I also began to harbour a desire to bring back the blog – but on looking at it, it was so riddled with terribly built pages and horrific SEO issues. It was a wonder anyone ever visited. The photography was also laughable. It was patently obvious that most of my shots were snapped in a dimly lit room, 3 seconds before I’d be stuffing it in my face.

Cook Eat Blog Returns with a new look.

So I made the decision to completely re-design – the pics, the recipes – everything! As Cook Eat Blog returns with a new outlook on SEO too. I finally got my act together. Anyone from the glory days will note that not all the recipes are here. Some personal favourites made the first wave but most are in a long queue, awaiting their makeover. If you’re an old friend, and have a favourite you want to see resurrected – let me know!

On looking at some of the dishes I peddled out, they won’t ever see the light of day! One such dish was a raspberry panna cotta (imagine a fleshy coloured dome that I’d half dressed with a solitary raspberry. Like a wobbly breast, with absolutely no innuendo intended at the time.

With the design, I’m going for a more considered approach. I’m drawing on my 100 years as a graphic designer to create something that looks appealing and cool rather than from the pages Mongolian Vogue. And I’m sticking with my ‘World Cuisine theme because that’s what I eat, that’s what I cook, that’s what I obsess about. So here it is, back from Los Muerta – cookeatblog.com – in all it’s splendour.

What do you think?

Subscribe to Cook Eat Blog and receive Around the World in 7 days – a FREE e-cookbook travelling from country to country–sharing delicious recipes along the way. It’s a journey in good taste!