Summer clearly means: fire up the grill. And you can do that almost anywhere, whether in the garden, on the balcony or on the terrace. Of course, none of your neighbors should feel inconvenienced, but a look at the house rules or a frank conversation often helps. Then nothing stands in the way of your barbecue enjoyment and you can try out our favorite recipes for every occasion and palate.

Quick dish

Feta tomato pan with basil

Ingredients for 4 people

  • 100 g feta
  • 2 large tomatoes
  • Half bunch basil chopped
  • 1 tablespoon olive oil
  • 1 pinch of pepper
  • 20 g black olives
  • aluminum foil or grill pan
Remove stalk from tomatoes and cut into thin slices. Cut the feta into slices as well. Fold aluminum foil into a rectangular ramekin or use a grill pan. Grease with olive oil. Alternate layers of feta, tomato and basil. Sprinkle in olives. Season with pepper to taste. Cook on the grill for 15 minutes.

For gourmets

Scallops in bacon coat with salad

Ingredients for 4 people

  • 12 scallops
  • 12 slices of bacon
  • 2 tsp BBQ seasoning
  • 400 g lamb's lettuce
  • 1 pomegranate
  • 1 shallot
  • 1 tsp Dijon mustard
  • 3 tablespoons olive oil
  • 2 tablespoons raspberry balsamic vinegar
  • salt and pepper
  • 1 tablespoon honey
  • 9 scallops (fresh or frozen)
  • Lay out the bacon slices on a board and sprinkle with BBQ Rub. Then place a scallop at each end of the bacon and slowly roll up. This creates a small package of bacon and scallop.

Now prepare the dressing for the salad. To do this, peel a shallot and finely dice it. Mix the raspberry balsamic vinegar with salt and pepper, Dijon mustard and the honey in a bowl. Once the honey has dissolved in the vinegar, add the oil and the shallot cubes.

To get the seeds out of the pomegranate without making a mess, there is a trick. Simply fill a bowl with cold water, cut the pomegranate in half and place it in the water bath. Now very gently break the seeds out of the skin. The seeds will fall to the bottom of the bowl and the remains of the peel will float to the surface.

In the next step you can grill the scallops. To do this, preheat the grill to about 200 degrees and grill the scallops for about 3 minutes per side over direct heat. Be sure to grill the scallops on the side with the bacon so that it gets nice and crispy. And don't forget to turn them.

While the scallops are grilling, arrange the lamb's lettuce on a plate and add some dressing and pomegranate seeds on top. Once the scallops are done, arrange three scallops per person on the salad and serve directly.

Source: Grillkameraden

For vegetarians

Grilled Camembert

Ingredients for 2 people

  • 8 sprigs rosemary
  • 20 stems thyme
  • 12 stalks tarragon
  • 10 stalks of sage
  • 4 bay leaves
  • 1 ripe camembert (approx. 400 g)
  • 6 tbsp pecan kernels
  • 6 figs
  • 6 tbsp maple syrup
  • Kitchen twine
  • Plastic wrap

Place a piece of kitchen twine on work surface. Spread half of the herbs on top. Place cheese on top and cover with remaining herbs. Tie tightly with kitchen twine and refrigerate wrapped in plastic wrap (or in a freezer bag) for 8-12 hours, preferably overnight.

Unwrap cheese from foil, moisten herbs with water. Grill on hot grill, preferably over indirect heat, for 15-20 minutes. Turn frequently so herbs do not burn.
Toast pecans in a pan without fat. Warm figs briefly on the grill.

Remove yarn and herbs, cut cheese into 6 pieces. Cut figs in half and arrange on plates with cheese and pecans. Drizzle with maple syrup and serve.

The longer the cheese is in the herb coating, the better the flavors of the herbs soak into the cheese. By the way, the Camembert can also be served as a spicy dessert.

Source: Essen und Trinken 

For vegans

Mushroom packets with guacamole

Ingredients for 4 people

  • 200 grams of mushrooms
  • 200 grams of herb mushrooms
  • 200 grams of oyster mushrooms
  • 30 grams of dried soft tomatoes
  • 100 grams of pimientos (small, green)
  • 5 tablespoons olive oil
  • Salt
  • Pepper (freshly ground)
  • 8 stalks of thyme
  • 1 sprig of rosemary
  • For the guacamole:
  • 600 grams of avocados (ripe)
  • 3 tablespoons lemon juice

For the mushroom parcels, carefully clean mushrooms with kitchen paper or brush, cut stems just off. Cut mushrooms and herb mushrooms into 2-3 mm thick slices. Cut tomatoes into fine strips. Rinse pimentos and pat dry.

 Cut 8 approximately 30 cm square sheets from baking paper. Brush paper in the center with oil. Layer mushrooms, tomatoes, pimentos on the greased paper. Season with salt and pepper in between and drizzle a little olive oil on top. Place some thyme and rosemary needles on top of each. Fold the paper loosely over the mushrooms to form a packet and place on the grill. Grill over indirect heat in a kettle grill with the lid closed for about 10-15 minutes.

For the guacamole, cut avocados in half, pit and scoop the flesh from the skins. Mash pulp and lemon juice together and season with salt and pepper. Serve with the mushroom parcels.

Source: Brigitte


Windspiel gin summer aperitif

Ingredients for one drink

  • 200ml Windspiel Tonic Water
  • 200ml Prosecco
  • 4cl Windspiel Premium Sloe Gin
  • Ice cubes
  • Orange zest

Pour the tonic water and prosecco into a wine glass with ice cubes and add the sloe gin.
Then garnish with an orange zest and the perfect summer aperitif is created.

Source: Windspiel


Dessert from the grill

Grilled rhubarb with lemon mousse and hazelnut crunch

Ingredients for four people

  • 400 g rhubarb
  • 50 g cane sugar
  • 50 ml rhubarb juice, concentrated
  • 200 ml water
  • 1/2 vanilla pod
  • Lemon mousse
  • 3 leaves gelatine
  • 50 ml egg yolk, pasteurized
  • 100 ml egg white, pasteurized
  • 50 g sugar
  • 130 ml whipped cream
  • 75 ml lemon juice
  • Hazelnut crunch
  • 150 g hazelnuts, chopped
  • 2 tablespoons honey
  • 80 g oat flakes

For the lemon mousse, soak the gelatin leaves in cold water. Beat egg yolks and sugar until thickened. Whip each cream and egg white until stiff and mix gently. Heat the lemon juice in a saucepan and dissolve the gelatine leaves in it.

Remove the saucepan from the heat and stir in a large tablespoon of the egg yolk mixture - this will reduce the likelihood of lumps forming. Now pour this into the remaining egg yolk and sugar mixture and fold in the beaten egg whites and cream.

Portion the lemon mousse into desired shapes and refrigerate until ready to serve - but at least 2 hours. Wash the rhubarb, cut into small pieces and mix with the cane sugar. Slice vanilla bean lengthwise down the center.

On the grill:

Prepare the grill with GBS grill plate for indirect heat (240-250°C). If a charcoal grill is used, a 2/3 kindling chimney of briquettes is needed.

Heat honey on griddle until golden brown. Add chopped nuts and oatmeal and stir until mixture is also golden brown. Transfer mixture to baking paper and let cool. Clean griddle.

Place the sugar coated rhubarb pieces in the pan and add juice, water and vanilla bean. Close lid and grill rhubarb for about 15 minutes.

Remove the rhubarb from the grill and serve together with the lemon mousse and hazelnut crunch.

Source: Weber



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