Elegant Survival Style

Home
Elegant Survival, the Original Page by M-J de Mesterton, ©2006
Elegant Survival Health (New Address)

Search This Blog

Elegant, Inexpensive French Wine

November 28, 2010

Parallèle "45"

Consistently Good Wine from the Côtes du Rhône

Health-Promoting Cayenne Pepper

Four Benefits of Cayenne Pepper, at Natural News Cayenne Pepper: a Health-Promoting Fruit, Used for Spicing Many Dishes The Health Benefits of Cayenne Peppers, at George Mateljan’s World’s Healthiest Foods Capsaicin-Rich Cayenne Peppers are a Heart-Tonic and Anti-Inflammatory Fruit Click Here to Read M-J's Main Website, Elegant Survival

Elegant Small Kitchen

~A Tiny Kitchen Can Be Most Accommodating with the Proper Tools at Hand~ ~This Busy Space Looks Harmonious with a Definite Colour-Scheme~

Palm Sunday

Old West Novels by Paul L Thompson

Paul L. Thompson's Old West Novels Click Here to Read M-J's Main Website, Elegant Survival

Elegant, Economical Swedish Meatballs

An elegant way to stretch your meat budget in these austere times is to make Swedish or Scandinavian-style meatballs. Each household cook has his or her recipe, but the basics are ground meat such as beef, veal and/or pork mixed with bread crumbs or bits of bread (I use bits of brioche pulled out from my brioche hamburger buns, which have been reserved in a freezer-bag), an egg and some cream or milk. Finely-minced onion is optional. Spices include nutmeg and/or allspice, salt and optional white pepper. Onion powder can take the place of minced onion, or that flavour may be omitted altogether. Meat mixtures are shaped into small balls and rolled in flour, then fried in butter. A pan-gravy is made while the finished meatballs rest in a warm oven until serving time. I prefer to use ground beef, brioche bits, sour cream, minced onions or onion-powder, nutmeg, salt and white or green ground pepper. ©M-J de Mesterton 2011 Serve Swedish meatballs with new potatoes and perhaps a little ling

Happy Easter!

The Best Coconut Milk

Home Bar Essentials : Advice on Stocking Your Bar, from Gregory Dal Piaz