CORN, GRILLED.
Ingredients:
4.3 cob of corn, 30 g butter
Preparation
With ears of corn milk ripeness remove leaves, cobs put on the grill and cook on grill for 10-15 minutes at 200 ° C.
Grain from the top should be lightly toasted.
Serve immediately after the roast on a platter covered with a napkin.
Separately submit a piece of butter.
POTATOES.
Ingredients:
4 potatoes, 150 grams of butter, salt, pepper, 1 clove garlic 2-3 tbsp. lemon juice, 3 tbsp. tablespoons chopped greens.
Preparation
Wash potatoes, cut in half and wrapped in foil. Bake on grill 40 minutes, turning regularly.
Mix the butter with salt, pepper, garlic, lemon juice and herbs.
Put in damp greaseproof paper to make rolls and refrigerate.
Submit to the potato.
CORN ON THE BARBECUE WITH FETA.
Ingredients:
50 ml olive oil 2 onions, shallots, 100 grams of cheese or a (white cheese), crumbled, 1 / 2 lemon, 1 tbsp. tablespoon chopped fresh mint or parsley, 4 ears of corn leaves.
Preparation
Oil mixed with chopped shallots, feta and lemon juice. Add chopped herbs, cover and refrigerate. This will be the sauce to the corn.
Remove the leaves from the corn and tie them to using them could turn corn on the barbecue. Lubricate the corn oil and cook over medium coals about 5 minutes.
Often, turning, until the corn becomes crisp.
Serve immediately, sprinkling with feta sauce.
SNACK FROM LAMINARIA.
Ingredients:
200 g canned seaweed, 100 g pickled mushrooms, 1 onion, 1 pickle, 2 tablespoons. tablespoons vegetable oil.
Preparation
Onion cut into strips and fry in butter, add sliced mushrooms and julienned cucumbers, roast for 5-7 minutes.
Cool.
Connect with sea kale.
Before serving, decorate with greenery.
GRILLED EGGPLANT.
Ingredients:
Eggplant, salt, olive oil, sour cream, garlic, a mixture of Mediterranean herbs (rosemary, thyme, oregano), balsamico vinegar.
Preparation
Eggplant cut into slices along the thickness of about 0,5 cm Bake on the grid, add salt and brushing with olive oil. (Lubricating oil is conveniently brush, and even more convenient - braced by the bottle with a sprayer.)
To those pieces that you will tear, burning, straight from the grill, you must submit the sour cream, mixed with salt and garlic press.
GARLIC BREAD WITH CHEESE
Ingredients:
For 12 pieces: 85 g soft butter, 2 cloves of garlic, 175 grams of cheese Jarlsberg, 2 tbsp. tablespoons chopped parsley, 1 / 2 teaspoon dried or (flakes), 1 round French bread farm.
Preparation
Beat butter and chopped garlic, then add the grated cheese, chopped parsley and / or. Cut the bread in half lengthwise through the middle (holding the knife parallel to the board).
Spread cut sides with cheese mixture and loosely wrap each half in foil.
Bake for 20 minutes.
Expand foil and bake for 10-15 minutes or until cheese is pale golden.
Cut into pieces.
TOMATOES FOLIATIONS
Ingredients:
5 tablespoons. tablespoons orange juice 1 red onion, 4 large tomatoes, 3 tbsp. olive oil, basil, spices, seasonings and salt to taste.
Preparation
Cut into rings of red onion, put it in a bowl with orange juice and season. Leave on for 10 minutes.
Cut a slice from the bottom of tomatoes, cut into 3 parts horizontally and season.
Drizzle with olive oil.
Top put on pieces of onion and basil.
Then assemble the pieces to get like a tomato, secure wood or metal rod.
Decorate with basil, brush with olive oil.
Bake on grill 10-15 minutes on all sides, turning.
Serve, sprinkled with olive oil.
EARS OF CORN WITH HERB BUTTER.
Ingredients:
150 g butter, 2 onions, shallots, 1 tsp white pepper, salt, 1/2 tsp pepper powder, 1 sprig of watercress, 8 corn cobs.
Preparation
Beat with mixer until the butter foams. Peel the shallots, chop it into small cubes and add the butter. Season with pepper powder, pepper and salt to taste.
Wash and dry watercress.
Mix with butter.
Put the weight on aluminum foil, gently roll in the roll and place in refrigerator to harden.
I remove the green leaves of maize. Bake on grill or barbecue for 10 minutes, turning regularly.
Cut the chilled butter and watercress thick slices 0,5 cm
There are corn, butter melting on it.
TOAST WITH GOAT CHEESE AND CRANBERRIES.
Ingredients:
1 large piece of fresh crunchy bread, 1-2 teaspoons of cranberry jelly or krasnosmorodinovogo, 100 grams of goat cheese (round piece), a handful of rocket salad, balsamic vinegar.
Preparation
Fry bread with one hand on the grill.
Toasted side spread the jelly and top it with cheese.
Drizzle with olive oil and season with salt and pepper.
Back under the grill for 3-4 minutes or until top appears golden brown and cheese starts to melt.
Cover with a handful of lettuce, rocket and drizzle with oil and balsamic vinegar.
Serve immediately.
STUFFED BREAD.
Ingredients:
1 loaf of white bread, 125 g of soft cheese, 2 tomatoes, 75 g ham, salt, garlic, olive oil.
Preparation
Make cuts on white bread.
Cheese, ham and tomato slice, season and, alternating, put in the incisions.
Chop the garlic and mix with butter.
Put the bread in foil and sprinkle with garlic butter.
Close foil and bury in hot ashes a fire on 10 - 15 minutes or broil on the grill.
MUSHROOMS WITH CHEESE ON LATTICE.
Ingredients:
12 large mushrooms, 60 g cheese, 50 g butter, 2 tbsp. chopped green onion, 2 cloves of garlic, 1 tbsp. tablespoon chopped thyme leaves.
Preparation
Grate the cheese. With the mushroom caps off the film and cut legs.
Oil rubbed with crushed garlic.
Lubricate cap garlic butter and fry on the cover of barbecue for 2 minutes on each side.
Sprinkle caps with a mixture of onion, thyme and cheese and broil another 3 minutes, until cheese begins to melt.
Serve hot.
POTATOES WITH TOMATOES IN FOIL.
Ingredients:
8 potatoes, 2 tomatoes, 300 ml of cream or sour cream 300 g, 130 g of hard cheese, 50 g butter, 4 tbsp. tablespoons parsley, 2 tbsp. tablespoons green onions, black pepper, salt.
Preparation
2 sheets of foil to fold together, fold the edges, so that got kind of baking, brush it with oil.
Top decompose the thinly sliced potatoes, sprinkle with herbs, salt and pepper, pour heavy cream or sour cream.
Cover with a sheet of foil and bake on grill for 30 minutes.
Then remove, put the potatoes thinly sliced tomatoes, sprinkle with grated cheese and bake another 15 minutes or until cheese is melted.
When serving sprinkle with green onions.
VEGETABLES WITH MUSHROOMS ON THE BARBECUE.
Ingredients:
3 eggplant, 3 zucchini, 6 mushrooms, 2 sweet peppers, 3 tbsp. olive oil, 3 tbsp. lemon juice, 1 tbsp. tablespoon chopped basil, 2 cloves of garlic, salt, herbs.
Preparation
Eggplant cut into slices, season with salt and leave for 15 minutes, then rinse and dry.
Pepper cleaned of seeds and partitions, and cut into large chunks, zucchini - sliced, the mushrooms cut legs.
For marinade, combine oil, lemon juice, basil and chopped garlic.
Pour marinade over mushrooms and vegetables, stand in the cold for 1 hour.
Fry vegetables and mushrooms on a hot barbecue grill for 2 minutes on each side.
When serving sprinkle with herbs.
Separately, you can submit a ketchup or chutney sauce.
VEGETABLES ON A SKEWER.
Ingredients:
4 zucchini, 8 bulbs, 4 sweet peppers of various colors, 8 small tomatoes, 2 eggplant, 100 grams of celery petioles, 16 mushrooms, 6 tablespoons. spoons lemon juice 200 ml olive oil 2 tbsp. tablespoons chopped green oregano, 2 tbsp. tablespoons chopped parsley, ground black pepper, salt.
Preparation
Eggplant slice, season with salt and leave for 30 minutes. Then lightly rinse with cold water and dry with a cloth.
Eggplant, zucchini, onions, mushrooms, tomatoes, peppers, celery spread on skewers, brush with oil and roast on the grill for 25-30 minutes.
Sauce: Mix oil, lemon juice, salt, pepper, parsley, oregano.
Sauce submitted separately.
TOMATOES AND POTATOES, GRILLED.
Ingredients:
800 g potato, 500 g tomatoes, 500 g cheese, 200 g sour cream, 2 tbsp. tablespoons vegetable oil 1 onion, 2 tbsp. grated horseradish, 1 h. spoonful of sugar, red pepper, parsley or dill
Preparation
Potatoes and tomatoes cut into wedges, drizzle with oil and roast on the grill, turning over, 30-35 minutes.
Cottage cheese, sour cream, sugar, horseradish, chopped onion mix, pepper, put in a gravy boat and serve to potatoes and tomatoes.
Decorate with greenery.
Ingredients:
4.3 cob of corn, 30 g butter
Preparation
With ears of corn milk ripeness remove leaves, cobs put on the grill and cook on grill for 10-15 minutes at 200 ° C.
Grain from the top should be lightly toasted.
Serve immediately after the roast on a platter covered with a napkin.
Separately submit a piece of butter.
 |
| Potatoes |
Ingredients:
4 potatoes, 150 grams of butter, salt, pepper, 1 clove garlic 2-3 tbsp. lemon juice, 3 tbsp. tablespoons chopped greens.
Preparation
Wash potatoes, cut in half and wrapped in foil. Bake on grill 40 minutes, turning regularly.
Mix the butter with salt, pepper, garlic, lemon juice and herbs.
Put in damp greaseproof paper to make rolls and refrigerate.
Submit to the potato.
CORN ON THE BARBECUE WITH FETA.
Ingredients:
50 ml olive oil 2 onions, shallots, 100 grams of cheese or a (white cheese), crumbled, 1 / 2 lemon, 1 tbsp. tablespoon chopped fresh mint or parsley, 4 ears of corn leaves.
Preparation
Oil mixed with chopped shallots, feta and lemon juice. Add chopped herbs, cover and refrigerate. This will be the sauce to the corn.
Remove the leaves from the corn and tie them to using them could turn corn on the barbecue. Lubricate the corn oil and cook over medium coals about 5 minutes.
Often, turning, until the corn becomes crisp.
Serve immediately, sprinkling with feta sauce.
SNACK FROM LAMINARIA.
Ingredients:
200 g canned seaweed, 100 g pickled mushrooms, 1 onion, 1 pickle, 2 tablespoons. tablespoons vegetable oil.
Preparation
Onion cut into strips and fry in butter, add sliced mushrooms and julienned cucumbers, roast for 5-7 minutes.
Cool.
Connect with sea kale.
Before serving, decorate with greenery.
 |
| Grilled eggplant |
Ingredients:
Eggplant, salt, olive oil, sour cream, garlic, a mixture of Mediterranean herbs (rosemary, thyme, oregano), balsamico vinegar.
Preparation
Eggplant cut into slices along the thickness of about 0,5 cm Bake on the grid, add salt and brushing with olive oil. (Lubricating oil is conveniently brush, and even more convenient - braced by the bottle with a sprayer.)
To those pieces that you will tear, burning, straight from the grill, you must submit the sour cream, mixed with salt and garlic press.
What remains, it is necessary to combine in a bowl, sprinkling each layer with a mixture of dried Mediterranean herbs and a little sprinkling of salt and olive oil and balsamic vinegar.
You can eat the next day.
Similarly, you can do with zucchin.
You can eat the next day.
Similarly, you can do with zucchin.
GARLIC BREAD WITH CHEESE
Ingredients:
For 12 pieces: 85 g soft butter, 2 cloves of garlic, 175 grams of cheese Jarlsberg, 2 tbsp. tablespoons chopped parsley, 1 / 2 teaspoon dried or (flakes), 1 round French bread farm.
Preparation
Beat butter and chopped garlic, then add the grated cheese, chopped parsley and / or. Cut the bread in half lengthwise through the middle (holding the knife parallel to the board).
Spread cut sides with cheese mixture and loosely wrap each half in foil.
Bake for 20 minutes.
Expand foil and bake for 10-15 minutes or until cheese is pale golden.
Cut into pieces.
TOMATOES FOLIATIONS
Ingredients:
5 tablespoons. tablespoons orange juice 1 red onion, 4 large tomatoes, 3 tbsp. olive oil, basil, spices, seasonings and salt to taste.
Preparation
Cut into rings of red onion, put it in a bowl with orange juice and season. Leave on for 10 minutes.
Cut a slice from the bottom of tomatoes, cut into 3 parts horizontally and season.
Drizzle with olive oil.
Top put on pieces of onion and basil.
Then assemble the pieces to get like a tomato, secure wood or metal rod.
Decorate with basil, brush with olive oil.
Bake on grill 10-15 minutes on all sides, turning.
Serve, sprinkled with olive oil.
 |
| Ears of corn with herb butter |
Ingredients:
150 g butter, 2 onions, shallots, 1 tsp white pepper, salt, 1/2 tsp pepper powder, 1 sprig of watercress, 8 corn cobs.
Preparation
Beat with mixer until the butter foams. Peel the shallots, chop it into small cubes and add the butter. Season with pepper powder, pepper and salt to taste.
Wash and dry watercress.
Mix with butter.
Put the weight on aluminum foil, gently roll in the roll and place in refrigerator to harden.
I remove the green leaves of maize. Bake on grill or barbecue for 10 minutes, turning regularly.
Cut the chilled butter and watercress thick slices 0,5 cm
There are corn, butter melting on it.
TOAST WITH GOAT CHEESE AND CRANBERRIES.
Ingredients:
1 large piece of fresh crunchy bread, 1-2 teaspoons of cranberry jelly or krasnosmorodinovogo, 100 grams of goat cheese (round piece), a handful of rocket salad, balsamic vinegar.
Preparation
Fry bread with one hand on the grill.
Toasted side spread the jelly and top it with cheese.
Drizzle with olive oil and season with salt and pepper.
Back under the grill for 3-4 minutes or until top appears golden brown and cheese starts to melt.
Cover with a handful of lettuce, rocket and drizzle with oil and balsamic vinegar.
Serve immediately.
STUFFED BREAD.
Ingredients:
1 loaf of white bread, 125 g of soft cheese, 2 tomatoes, 75 g ham, salt, garlic, olive oil.
Preparation
Make cuts on white bread.
Cheese, ham and tomato slice, season and, alternating, put in the incisions.
Chop the garlic and mix with butter.
Put the bread in foil and sprinkle with garlic butter.
Close foil and bury in hot ashes a fire on 10 - 15 minutes or broil on the grill.
MUSHROOMS WITH CHEESE ON LATTICE.
 |
| Mushrooms with cheese on lattice |
12 large mushrooms, 60 g cheese, 50 g butter, 2 tbsp. chopped green onion, 2 cloves of garlic, 1 tbsp. tablespoon chopped thyme leaves.
Preparation
Grate the cheese. With the mushroom caps off the film and cut legs.
Oil rubbed with crushed garlic.
Lubricate cap garlic butter and fry on the cover of barbecue for 2 minutes on each side.
Sprinkle caps with a mixture of onion, thyme and cheese and broil another 3 minutes, until cheese begins to melt.
Serve hot.
POTATOES WITH TOMATOES IN FOIL.
Ingredients:
8 potatoes, 2 tomatoes, 300 ml of cream or sour cream 300 g, 130 g of hard cheese, 50 g butter, 4 tbsp. tablespoons parsley, 2 tbsp. tablespoons green onions, black pepper, salt.
Preparation
2 sheets of foil to fold together, fold the edges, so that got kind of baking, brush it with oil.
Top decompose the thinly sliced potatoes, sprinkle with herbs, salt and pepper, pour heavy cream or sour cream.
Cover with a sheet of foil and bake on grill for 30 minutes.
Then remove, put the potatoes thinly sliced tomatoes, sprinkle with grated cheese and bake another 15 minutes or until cheese is melted.
When serving sprinkle with green onions.
VEGETABLES WITH MUSHROOMS ON THE BARBECUE.
Ingredients:
3 eggplant, 3 zucchini, 6 mushrooms, 2 sweet peppers, 3 tbsp. olive oil, 3 tbsp. lemon juice, 1 tbsp. tablespoon chopped basil, 2 cloves of garlic, salt, herbs.
Preparation
Eggplant cut into slices, season with salt and leave for 15 minutes, then rinse and dry.
Pepper cleaned of seeds and partitions, and cut into large chunks, zucchini - sliced, the mushrooms cut legs.
For marinade, combine oil, lemon juice, basil and chopped garlic.
Pour marinade over mushrooms and vegetables, stand in the cold for 1 hour.
Fry vegetables and mushrooms on a hot barbecue grill for 2 minutes on each side.
When serving sprinkle with herbs.
Separately, you can submit a ketchup or chutney sauce.
VEGETABLES ON A SKEWER.
Ingredients:
4 zucchini, 8 bulbs, 4 sweet peppers of various colors, 8 small tomatoes, 2 eggplant, 100 grams of celery petioles, 16 mushrooms, 6 tablespoons. spoons lemon juice 200 ml olive oil 2 tbsp. tablespoons chopped green oregano, 2 tbsp. tablespoons chopped parsley, ground black pepper, salt.
Preparation
Eggplant slice, season with salt and leave for 30 minutes. Then lightly rinse with cold water and dry with a cloth.
Eggplant, zucchini, onions, mushrooms, tomatoes, peppers, celery spread on skewers, brush with oil and roast on the grill for 25-30 minutes.
Sauce: Mix oil, lemon juice, salt, pepper, parsley, oregano.
Sauce submitted separately.
 |
| Vegetables on a skewer |
Ingredients:
800 g potato, 500 g tomatoes, 500 g cheese, 200 g sour cream, 2 tbsp. tablespoons vegetable oil 1 onion, 2 tbsp. grated horseradish, 1 h. spoonful of sugar, red pepper, parsley or dill
Preparation
Potatoes and tomatoes cut into wedges, drizzle with oil and roast on the grill, turning over, 30-35 minutes.
Cottage cheese, sour cream, sugar, horseradish, chopped onion mix, pepper, put in a gravy boat and serve to potatoes and tomatoes.
Decorate with greenery.
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