Ashley A. Stanfield
Ashley A. Stanfield
I love to cook, write, and eat. And I really love to share this information with the world. I started when I realized the amount of misinformation out there in regard to cooking and food. So I decided to start gathering up everything I could, from recipes to cooking tips to restaurant reviews, to create a resource that people would actually use and enjoy. I think it's important to be passionate about food and enjoy cooking it and eating it. This is my way of sharing all that knowledge with you.

Now that the summertime is certainly right here, the men in my house are taking on the cooking. It’s all approximately BBQ and grilling and if it rains, fish suppers from the chippy! Happy days. We all love the charred, smoky flavors of whatever is cooked on a BBQ. It whets the appetite and makes ingesting outside so much fun.

Even greens take on a better taste while cooked outdoors. I have visible devoted meat-eaters fighting over chargrilled peppers and beetroots. Good first-class Italian sausages had been made to be barbecued. They are made with one hundred% beef, with decent beef fats to keep them moist. If you snuggle them with crimson peppers, bay leaves, and crimson onions, they are deliciously flavored and fragrant.

Grilled Italian Sausages


500g fresh red meat,, Italian or British h,undred% beef sausages
2-3 crimson peppers
2-3 sparkling bay leaves
Two red onions
Extra virgin olive oil
Sea salt

If the usage of wood skewers, soak them in water for a half-hour before setting on the heat.
Preheat the BBQ, an immediately disposable BBQ,, or grill pan.
Cut each sausage into 3-4 cm length portions.
De-seed the peppers and reduce them into quarters, lengthwise
Peel and quarter the red onions

Thread the sausages onto the skewers, alternating them with 1 / 4 of purple pepper, a bay leaf, and a piece of purple onion.

Nestle them collectively so they’re held together as they are grilling.
Paint each skewer with more virgin olive oil and season well with black pepper.
When the grill is ready, lay the skewers on the pinnacle, no longer too near the coals. As they grill, flip them frequently so that they prepare dinner evenly. The sausages and vegetables turn out to be caramelized and cooked thru.

Serve with plenty of lemon juice and a sprinkling of sea salt.


8-10 small beetroot, leafy roots attached
Oil, salt, and pepper.
Greek yogurt, lemon, dill

Young beetroot cooks brilliantly on the embers. Scrub it clean and lay it on the BBQ, in an area that isn’t too warm,, so that the beetroot will cook slowly.

Keep turning it and moving it if it becomes too blackened. It is ready while it’s far without problems pierced with a metallic skewer. When it’s far cooked, the outside may be blackened and charred; however interior can be candy and juicy.

Slice them and lay them on a plate.

Drizzle with olive oil, sea salt, and freshly grated black pepper. Drizzle with olive oil and some tablespoons of Greek yogurt, squeeze over a few lemon juices,, and scatter with chopped dill. Kevin Mckenna: Glasgow’s miles worse, and this time the SNP can’t blame the Tories..

LIKE a sad clown,, Glasgow is adept at concealing its despair with a glad face. Does anywhere else in the UK chortle in the face of adversity as Glasgow does? Here we are within the corner, normally Glasgow, and purchasing the drinks just once we’ve been escorted from the office with our property in a cardboard field. The house is being repossessed, and the car may even quickly have to go; however, we’ll crack on even though with a rueful grin.

We don’t have every other desire definitely because to showcase any signal of melancholy or defeat is considered an anathema in Glasgow, a betrayal of all that we suppose we need to be. Glasgow’s Miles Better, and we’re No Mean City. Aye, right.

- A word from our sposor -


Mary Contini’s Grilled Italian Sausages