Provencal Barbecue Sauce

This barbecue sauce is packed full of fresh and aromatic herbs and is great to use with fish, meat, or vegetables.

Ingredients (for 1 jar):
4 Spring onions
2 Bell peppers
1 Eggplant
2 Large tomatoes
3 Garlic cloves
2 Rosemary branches
1⁄4 tsp Thyme
1⁄2 tsp Oregano
1 tsp Vegetable broth powder
1/3 cup (75 ml) Balsamic
2 Tbsp Olive oil

Preparation:
Wash the vegetables and then cut into cubes. Peel the garlic and cut it into thin slices. In a medium sized pot on medium heat add the olive oil and garlic. Toast the garlic until aromatic and golden brown. Add the spring onions and eggplant and cook everything for about 5 minutes. Then add the bell peppers and after another 5 minutes add the tomatoes and herbs. Let the vegetable mixture simmer for half an hour. Remove the rosemary branches and then add everything to a blender and puree until smooth. If necessary, add water to thin out the mixture. Season as needed and then add the sauce to a jar and let it cool down. Store in the fridge and use as needed.

Asian Inspired Grilled Turkey

Today we have another delicious recipe for you that is perfect for lunch or dinner!

Ingredients:
1 serving of turkey breast
3 Tbsp of oil
2 tsp salt
A pinch of each cinnamon, cumin, cardamom, and sweet paprika powder
1 serving of carrot
1 handful of fresh coriander
Salt and black pepper
Apple cider vinegar and oil
(From phase 3 onwards, 1 tsp of ground hazelnuts may be added as part of a treat meal)

Preparation:
Mix the oil with salt and spices, rub on the turkey breast, and marinate for at least 30 minutes or overnight. Peel the carrot and grate it finely. Chop coriander leaves and mix with the carrots. Season the carrot and coriander slaw with salt, pepper, vinegar and oil. Grill the turkey and then enjoy with the carrot and coriander slaw!

Grilling Tips

Today we bring you the final part of our grilling tips series!

Some of the most delicious foods to throw on the grill are vegetables! Extremely versatile, they can be used in multiple ways including being put on skewers. For example, a great option is bell peppers in colorful alternation with mushrooms and cherry tomatoes and/or zucchini. But vegetables also cook wonderfully in barbecue trays, such as asparagus, which, marinated or unmarinated, is delicious when grilled. Eggplant, fennel, pumpkin (all in slices or wedges), spring onions or corn also taste great from the hot grill. Most vegetables need some fat to prevent them from sticking, so coat them with some type of oil and season before placing on the grill.

Happy Grilling!

Grilling Tips Part 3

We continue our grilling series today with another great tip!

Smoked or cured food should not be placed on the grill: it contains nitrite pickling salt, which creates nitrosamines when it is cooked at high temperatures. These are suspected to be carcinogenic. It is better to choose high-quality, lean, drained marinated food at room temperature, such as meat, fish or vegetables.

Happy Grilling!

Grilling Tips Part 2

Today we are bringing you another grilling tip to help you stay safe while grilling!

If fat or oily marinade drops into the embers, smoke is produced which contains highly toxic substances that are considered carcinogenic. The simplest way to prevent fat and liquid from running into the embers is to put aluminum foil on the grill. Extra strong foil is best, as it does not tear so quickly. If the edges of the film are bent upwards, even small pieces of food, such as shrimps, can be cooked on them. Vegetables, such as potatoes, beets, or radishes, can be completely wrapped in foil with herbs or marinades for flavor.
Another option is to use special aluminum grill trays which also ensure that nothing drips into the embers, as the liquid is collected in the deep grooves. Grill trays are ideal for more tender or very juicy foods. An aluminum bowl also offers protection if the food has to cook longer and would burn on the grill.

Happy Grilling!

Grilling Marinade

Are you on the lookout for a marinade that is both healthy and delicious? Well then we have the recipe for you today! Many ready-made marinades at the store are full of sugar and other ingredients that are not good for your metabolism. Making a marinade at home is therefore not only much better for you but is also quick and easy!

We recommend trying this marinade:
Mix 1 cup (¼ L) of rape seed oil with 1 teaspoon of sea salt, freshly ground pepper, 1 large grated onion, and 1 tablespoon of freshly chopped parsley. For more flavor you can add 2 chopped garlic cloves and/or other seasonings such as paprika, or chili. Put the barbecue food in it for at least 3 hours, preferably overnight and then grill.

Summer Charcoal Choices

What is nicer than cooking a good piece of meat, fresh filet of fish, or colorful vegetables outdoors on the grill? Not much in our minds! In order to make barbecuing fun, healthy, and safe, we have a few more tips for you.

Use lump charcoal or charcoal briquettes and ignition aids without harmful residues! This prevents unhealthy or even poisonous fumes from being drawn into the food and you can enjoy a healthy and delicious culinary treat. Check out this link below that describes four charcoal products that are healthy for you and the environment.

https://www.annmariegianni.com/organic-lump-charcoal/

Summer Grilling

One of our favorite ways to enjoy fresh produce and proteins in the summer is by grilling. Below are a few summer grilling tips to help you get the most out of your summer!

  • Experiment. Try grilling new foods such as chilies (adds wonderful flavor to proteins) or avocados.
  • Grill fruit! A great dessert idea is to put fruits such as pineapples or peaches on the grill. The natural sugars in the fruits will caramelize and give them a delicious flavor.
  • Keep your grill clean. Be sure to scrub your grill after each use to prevent burning, bitter flavors, and smoking.
  • Marinate. Adding a simply marinade or dry rub of spices to proteins and vegetables is a great way to add flavor and variety to your meals.

Barbecue Marinade

In the United States, Memorial Day marks the unofficial start of summer, which means grilling season! Today we want to share a recipe for a delicious barbecue marinade that is easy to make and perfect to try!

Mix 1 cup (250 mL) rapeseed oil with a teaspoon of sea salt, freshly ground pepper, 1 large grated onion and 1 tablespoon of freshly chopped parsley. For extra flavor you can add in 2 chopped garlic cloves or spices such as smoked paprika or red pepper flakes. Place any type of protein or vegetable in the marinade for at least three hours, or even better overnight before grilling. Enjoy!

Grilled Eggplant

Today we have another delicious summer recipe: grilled eggplant. Simple to prepare, this is an ideal dish for sharing.

Cut the eggplants in half, score the flesh, and then cook on the grill or in the oven until the eggplant is nice and soft. While the eggplant is cooking, take yogurt (according to your plan) and season with salt and pepper and any other spices (cumin, red pepper flakes etc.). Remove the eggplant from the grill and serve with the yogurt and fresh herbs (mint, parsley etc.). This recipe also works great with other vegetables such as zucchini and bell peppers.

Tip: Sprinkle the eggplant with salt and allow to sit on a paper towel for 10-15 minutes. This removes some of the water and allows for faster cooking.