Delicious Grilled Items Recipes

Don’t be afraid of glowing coals: women throw better barbecues when they are creative and in a good mood. Although sometimes it takes a little longer.

The SMS from Sandra and Nikki sounded promising: “Come over to the women’s barbecue. Please don’t bring anything.” Great, I thought. Finally an invitation without the classic six-pack souvenir. In addition, Sandra has a garden – priceless on a day when the sky shines like there are no clouds. I immediately got hungry and started cycling. About three hours later, I cursed myself for ever accepting that invitation. I waited so long in Sandra’s garden for the barbecue to start.

When would I finally bite into a juicy steak? Or at least nibble on a lamb chops? Nothing there, no sign of food. But apart from me, no one seemed bothered by this scandalous fact. 15 women scurried through the garden, drank strawberry punch, played boules or badminton, a few children sped down the slide. My hunger had meanwhile turned into an abysmal feeling of dizziness. A little girl held out a rice cone, which I greedily devoured. “I love these relaxed barbecue days at Sandra’s. We always eat in the evening and everyone helps with the preparation. It’s all about being together, isn’t it?” whistled the mother of the rice cake girl. I was primarily concerned with the food, but I didn’t want to admit that.

Do women belong at the grill?

Maybe waiting was part of the anticipation – and only I hadn’t understood that. So far I’ve been used to it from men’s barbecues, where sausages and skewers are splattered with beer and then half-burned and loaded onto the plates with great fanfare. At most, add an alibi leaf salad – that’s it. It doesn’t bother me that, according to a study, 80 percent of men still play the role of grill master. After all, women are often enough at the stove. As long as the griller finishes the encrusted grate itselfclean, go ahead. Cultural scientists see the grill as one of the last refuges of masculinity, after women have already taken the reins from them in many other areas of life. That might explain why men attach such great importance to equipment: from high-tech meat thermometers to intelligent aroma bars – and in the end, such an “event grill station” takes on the dimensions of a small car. It may even turn into a barbecue buffet , where a wide variety of meat, fish and side dishes are brought along and wait to be eaten together.

In Sandra’s garden there was a simple kettle grill. “Will you chop?” Nikki waved a ceramic knife. More and more ingredients made their way outside from the kitchen. So I spiked fresh cod with garlic, sprinkled rosemary on potato wedges, drizzled lime juice on shrimp, stuck pine nuts in zucchini slices, nibbled on wild garlic pesto. Just before the sun went down, the charcoal was glowing through. We ate cross-legged on blankets. Unrestrained, I loaded my plate full several times. Thankfully, second helpings are less noticeable outside because it’s so chaotic. You eat with your fingers, knock over glasses, mix up plates: a happy mess that we only experience outdoors and in summer.In fact, looking back, it was a pretty perfect day that I remember fondly. A barbecue as it should be, an essence of the best ingredients of summer: air, warmth, conviviality, tasty morsels. The next time Nikki and Sandra have a barbecue I will of course go again. And eat a bun beforehand.

Green asparagus with egg and nut crumbs

FOR 4 PEOPLE
  • 800 g green asparagus or green beans
  • salt
  • 2 tbsp lemon juice
  • 3 tablespoons mild herbal vinegar
  • Pfeffer
  • 5 tbsp canola oil
  • 2 hard boiled eggs
  • 2 cloves of garlic
  • 2 EL Butter
  • 3 EL Semmelbrösel
  • 2 tbsp chopped hazelnuts
  • 2 tbsp chopped parsley
1. Peel the lower third of the asparagus. Wash the asparagus spears, cook in boiling salted water for about 6 minutes. Whisk together the lemon juice, vinegar, salt and pepper. stir in the oil. Drain the asparagus and place on a plate. Drizzle the vinaigrette over the asparagus and leave to cool until lukewarm.
2. Peel and chop eggs. Peel garlic and chop finely. Heat butter in a pan. Roast the garlic, crumbs and hazelnuts until golden brown. Put the nut crumbs over the asparagus, scatter the chopped egg and parsley over it.
Per Person: 305 kcal, Fat 25 g, approx. 30 minutes

Pizza flatbread with goat cheese

FOR 4 PEOPLE
  • 250 g flour salt
  • 1⁄2 cube yeast sugar
  • 65 ml olive oil
  • 100 g green olives (pitted)
  • Pfeffer
  • 250 g cherry tomatoes
  • 12 anchovies (in oil)
  • 200 g goat cheese roll
  • 4 EL Kapernäpfel
  • 1 tsp chopped thyme

1. Mix the flour and 1 tsp salt in a bowl and make a well in the centre. Crumble the yeast into the well. Pour 70 ml of lukewarm water into the yeast, stir with a little flour from the edges to form a pre-dough. Cover and leave to rise for about 20 minutes.

2. Add 120 ml of warm water, 1 pinch of sugar and 1 tablespoon of oil and knead everything. Cover the dough and let it rise in a warm place for about 1 hour.
3. Puree the olives and the rest of the oil, pepper. Wash tomatoes, cut in half. Pat the anchovies dry. Cut the cheese roll into slices and tear them apart. Quarter the dough and roll out into 4 oblong flatbreads. Spread with olive paste and top with tomatoes, anchovies, cheese and capers. Place flat cakes on the oiled grill grate and grill for approx. 10 minutes. Sprinkle with thyme.
Per person: 530 kcal, fat 30 g approx. 50 minutes (without walking time)

Grilled salmon with spring onions

FOR 4 PORTIONS

  • 800 g Lachsfilet
  • 1 bunch of spring onions
  • 2 organic limes
  • 2 cloves of garlic
  • 4 tbsp olive oil
  • salt
  • Pfeffer
  • 5 tablespoons dry white wine

1. Wash the salmon, pat dry, cut into four pieces. Clean the spring onions, wash and cut into thin rings. Wash the limes and pat dry. Thinly slice 1 lime and squeeze the remaining lime. Peel and chop the garlic.

2. Spread out 4 large pieces of aluminum foil, spread 1 tbsp of oil in the middle of each and spread about 1 tsp of spring onions on top. Season the fish all over with salt and pepper and place on the foil. Scatter the garlic, 1 teaspoon spring onion, and lime wedges over the fish.

3. Fold up the foil a little and drizzle the fish with lime juice and wine. Fold the foil over the fish to form a packet and grill for 20-25 minutes. Sprinkle the finished fish with the remaining spring onions and serve.
Per Person: 360 kcal, Fat 23 g, approx. 45 minutes

Grilled pita breads

FOR 4 PEOPLE
  • 1 bunch of basil
  • 1 bunch coriander
  • 2 cloves of garlic
  • juice of 1 lemon
  • 5 ELOlivenöl
  • salt
  • Pfeffer
  • 8 small pita breads
1. Wash and dry the basil and coriander. Pick and chop the leaves. Peel garlic.
2. Whisk together the lemon juice, oil, salt and pepper. Press the garlic into the oil and stir in the herbs. Warm the pita breads on the hot grill. Brush with the herb oil and serve immediately.
Per Person: 410 kcal, Fat 16 g approx. 15 minutes

Ratatouille salad with toasted sausage

FOR 4 PEOPLE

  • 2 bell peppers (red and yellow)
  • 1 Zucchini
  • 1 Aubergine
  • 1 clove of garlic
  • 3 tbsp olive oil
  • salt
  • Pfeffer
  • 200 g cherry tomatoes (red and yellow)
  • 1 bed of garden cress
  • 5 sprigs of basil
  • 2 tbsp lemon juice
  • 2 red onions
  • 12 Nürnberger Rostbratwürstchen

1. Clean, halve, deseed and wash the peppers. Cut the flesh into pieces . Clean and wash the zucchini and eggplant. Quarter lengthways and cut into pieces.

2. Peel and finely chop the garlic. Press the garlic into the oil and stir. Mix the peppers, eggplant and courgettes with the garlic oil and place on grill trays. Season with salt and pepper and grill for 8-10 minutes.
3. Wash and halve the tomatoes, cut the cress from the bed. Wash, pluck and chop the basil. Remove the vegetables from the grill and place in a bowl, allow to cool slightly. Fold in the tomatoes, cress and basil. Season the salad with lemon juice, salt and pepper.
4. Peel the onions and cut into wedges. Place the onion wedges on an oiled grill tray and grill for approx. 8 minutes. Season with salt. Grill the sausages until golden brown. Arrange sausages and onions. Serve with the ratatouille salad.
Per Person: 375 kcal, Fat 30 g, approx. 45 minutes

Berry pot with french toast

FOR 4 PEOPLE
  • 4 slices of toast
  • 2 Eggs
  • 120ml milk
  • 2 tbsp sugar
  • 800 g mixed berries (fresh or frozen)
  • 80 ml cassis liqueur
  • 1 Bio-Zitrone
  • 1 vanilla bean
  • 2 EL Butter
1. Halve the toast diagonally. Whisk the eggs, milk and sugar in a bowl, soak the toast. Mix berries with liqueur. Peel the lemon, cut the zest into small pieces. Score the vanilla pod, scrape out the pulp, add everything to the berries and stir in.
2. Divide the berry mixture between four small or one large fireproof dish. Close the lid and place on the hot grill.
3. Heat butter in a fireproof pan. Place the pan on the grill. Drain the toast and fry in the hot butter for about 2 minutes on each side. Serve french toast with the compote.
Per Person: 350 kcal, Fat 11 g, approx. 30 minutes

Sommerbowle

FOR 6-8 PEOPLE

  • 1 kg mixed summer fruit (e.g. strawberries, peaches, nectarines, plums)
  • 500 ml apple juice
  • 500 ml dry white wine
  • 750 ml ice-cold dry sparkling wine
1. Clean and wash the fruit, cut into large pieces and place in a punch bowl. Pour in the apple juice and wine, cover and chill for approx. 2 hours. Top up with sparkling wine before serving.
Per person: 175 kcal, fat 0 g, approx. 15 minutes (without cooling time

Crystal Waston MD

Crystal Waston has a degree in Cross Media Production and Publishing. At vital.de she gives everyday tips and deals with topics related to women's health, sport, and nutrition.

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