Grilled fruit skewers with a creamy lime dip Pieces of your favorite fruits are grilled on a skewer and served with a creamy, cool lime dip.
Makes 6 medium-sized skewers
ingredients
2 cups of cantaloupe, cut into large cubes
2 bananas, cut into 1 to 2 inch circles
2 cups of strawberries, halved
1/2 cup plain yogurt
1/2 cup cream cheese
2 teaspoons of honey
Juice of 1 small lime
manual
Preheat grill to 450 F.
Place the cut fruit pieces on the skewers and place in a grill basket.
Grill the fruit, turning frequently, for 10 minutes or until golden brown.
Make the dip by mixing together yogurt, cream cheese, honey, and lime juice. Serve the skewers with the dip and enjoy immediately.
Lemon Mustard Grilled Potato Salad
Grilled potatoes are covered with a spicy mustard dressing and are the perfect summer side dish.
For 2 – 4
ingredients
4 – 6 medium-red potatoes, quartered
1/4 cup of olive oil
3 tablespoons of white wine vinegar
1 – 2 tablespoons of whole grain mustard
2 teaspoons of yellow mustard
2 teaspoons of dried oregano
4 spring onions, sliced
1 small shallot, diced
2 lemons, halved
Fresh parsley
Salt and pepper to taste
manual
Preheat your grill to 450 F.
In a bowl, stir together the olive oil, vinegar, mustard, oregano, spring onions and shallots. Put aside.
Brush the potatoes with a little olive oil and sprinkle with salt and pepper. Put together with the lemons in a grill basket and place on the grill.
Grill for 10-15 minutes, turning occasionally, until they are lightly charred.
Place the potatoes in a large, heat-resistant bowl and pour the dressing over them. Squeeze the grilled lemons over it and garnish with parsley, salt and pepper.
Grilled pineapple lemonade
Refreshing lemonade gets a summery twist with grilled pineapple. Enjoy pure or enriched with a little bourbon.
For 6 – 8
ingredients
1 cup of sugar
2 1/2 cups pineapple, cut into large, thick pieces
1 1/4 cup lemon juice
4 3/4 cups cold water, divided
manual
Preheat your grill to 450 F.
Put the pineapple pieces on skewers and place them directly on the grill.
Grill the skewers for 5 – 10 minutes, turning occasionally, until the pineapple is lightly browned.
Remove the skewers from the grill and let them cool down a little. Then place in a high speed mixer with 3/4 cup water.
Mix on the highest level for a few minutes, then strain through a fine sieve.
Mix the pineapple juice, lemon juice, sugar and cold water in a large jug. Stir and serve cold.
Pizza with grilled mushrooms and leek
An olive oil-based pizza with marinated mushrooms and leeks, which is then grilled to perfection. Top with chives and balsamic glaze for the perfect finish.
Makes 1 pizza
ingredients
1 cup of sliced mushrooms
1/3 cup soy sauce
1 tablespoon of liquid smoke
2 tablespoons of maple syrup
1 teaspoon paprika
1 tablespoon of corn flour
Chilled / fresh pizza dough
1 tablespoon of olive oil
1 tablespoon of chopped garlic
1 leek, sliced (only white parts)
1 cup of mozzarella cheese
Chives, top
Balsamic glaze, top
manual
Preheat your oven to 400 F.
Put the mushrooms in a shallow bowl. Mix the soy sauce, liquid smoke, maple syrup and paprika in a separate bowl. Then pour over the mushrooms and leave to marinate for 15 minutes.
Place the mushrooms on a parchment-lined baking sheet and bake for 30 minutes, turning halfway. Then set aside.
Roll out your pizza dough. Brush with olive oil and garlic. Then add cheese, leek and mushrooms.
Sprinkle the corn flour on a pizza stone so that the dough does not stick and spread the pizza on top.
Grill at 500 F for 15-20 minutes or until the crust is golden brown and the cheese has melted.
Top the pizza with chives and balsamic glaze.
