All cooking times depend on the heat of the BBQ, as always. I’m not a BBQ expert either so make sure to regularly check if it’s done.
Potatoes with crème fraiche
INgredients
- Potatoes
- 200 gr crème fraiche
- 1-2 TBS / Handful of chives
- Bunch of fresh (!) rosemary (half a sprig per potato)
- Olive oil
- Salt and pepper
- Aluminium foil
Toss the potatoes in a bowl with a bunch of olive oil, salt and pepper. For each potato, add half a stick of rosemary and wrap it in foil. You can place them directly in the coal for at least 30 minutes (probably).
Mix the crème fraiche with the chives and salt+pepper to taste. Serve with the potatoes.
Mushrooms filled with cheese
Ingredients
- Mushrooms
- Cream cheese (or camembert)
- Aluminium foil
Take out the mushroom stems. Fill the empty mushrooms with cheese. Wrap them in foil. You can grill them or put them directly in the fire. Takes about 15 minutes. The mushrooms should be soft.
Save the mushroom ends! (or cut them up and mix them with the cheese)
Bell peppers with goat’s cheese
ingredients
- 4 bell peppers
- 200 gr goats cheese (soft)
- 2 hands of walnuts (50 gr?)
- 1 TS of thyme
- Pepper
- Mushroom ends
Cut the peppers in half, take out the seeds. Chop the mushroom ends and goat’s cheese. Mix together with the thyme, pepper and some walnuts (loosely crack them in your hands). Fill the peppers. Put the bell peppers on the rack. They can blacken a bit on the back, but that is fine. Take the skin off (if it does not fall of by itself) before you eat. Takes about 20 minutes.
Halloumi-zucchini sticks
ingredients
- 225 gr halloumi
- 1 zucchini
- Olive oil
- Salt + pepper
- Small sticks
Place the sticks in some water a few hours in advance. This will prevent them burning on the BBQ. Slice the zucchini in long slices. Toss them in a boil with the olive oil, salt and pepper. Cut the halloumi in small pieces. Place the zucchini around the halloumi when putting them on the sticks. Place on the BBQ rack. Takes about 10 minutes.
