Tim Roth for Sepp Blatter film

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British actor Tim Roth has signed up to star as the head of football’s world governing body FIFA in a new movie about Joseph Sepp Blatter.

Blatter the Swiss boss of the football body and the movie will be based on his life and will not only coincide with the FIFA World Cup Football Finals inBrazil in 2014 but also the 110th anniversary of the Geneva-based organisation.French star Gerard Depardieu will also star in the film.

The movie will be made by a French production company and will tell about the formation of FIFA in 1904 to the present day.

Roth will play Blatter while Depardieu will play the former FIFA president Jules Rimet after whom the World Cup trophy is named. Rimet was president of FIFA from 1921 to 1954.

Blatter, who is often controversial, has said he is pleased about the casting for the film and is happy about being portrayed by Roth on film.

“I had read a lot of the CV and (seen) all the realisations (films) that Tim Roth has made. I was very eager to meet him, and I have just realised that really we have something in common,” Blatter was quoted by Reuters as saying.

Filming for the movie will take place in FranceBrazil, and Azerbaijan.

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Roesti, potatoes with a twist

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Roesti (read other things about roesti) or Swiss hash browns, is a traditional Swiss dish which is mainly made of potatoes and was once eaten mostly in Bern but is now served all overSwitzerland. It often is used to accompany spinach and fried eggs.

To make you will need 1 pound large baking potatoes, 1 tablespoon salt, 3 1/2 ounces smoked bacon, thinly sliced, vertically, 3 1/2 ounces onion, diced, 1 sprig thyme, 3 1/2 ounces mushrooms, diced, 2 tablespoons oil, 2 ouncesbutter, and 6 slices Gruyere.

To prepare boil the potatoes in their skins for 20 minutes, drain, and cool and peel. Use a cheese grater to grate them into a large mixing bowl and add salt. In a frying pan, sauté the bacon and onions, add the thyme leaves and mushrooms and cook until soft. Combine with the potatoes and mix being careful not to mash them too much.

Heat oil in a frying pan and add 3 or 4 spoonfuls of the mixture then use a spatula to flatten. Brown it over a high heat. When the bottom side is cooked flip it over. Repeat with remaining potato mixture. Place 1/2 tablespoon of butter and a slice of Gruyere on both sides and melt under a hot grill.

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Chef’s Salad for you

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Salads can be an interesting way to enjoy a healthy meal with a difference. The Chef’s Salad combines a variety of protein with vegetables.

It needs 4 cups torn iceberg lettuce, 4 cups torn fresh spinach, 4 ounces cooked ham, chicken, or turkey, cut into bite-size pieces, 4 ounces Swiss or American cheese, cut into bite-size pieces, 2 hard-boiled eggs, sliced, 2 medium tomatoes, cut into wedges, 1 small red sweet pepper, cut into bite-size strips, 1 cup croutons, and 1/2 cup bottled French salad dressing

Toss the greens in a large bowl, dividing them into four salad bowls. Arrange the meat, cheese, eggs, tomato, and sweet pepper on top. Sprinkle with croutons. Drizzle with salad dressing.

For variations there is the Italian Chef’s Salad made with 2 ounces cooked chicken and 4 ounces mozzarella cheese, no eggs, 2 ounces sliced pepperoni, one 6-ounce jar quartered marinated artichoke heart quarters, drained; and 1/4 cup sliced, pitted ripe olives.

For dressing, use a creamy Italian salad dressing. A Mexican Chef’s Salad will require cooked chicken, beef, or pork and cheddar cheese or Monterey Jack cheese, no eggs, one 4-ounce can diced green chili peppers, drained, and 1/4 cup sliced pitted ripe olives. Use corn chips instead of croutons. 

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