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Grilled shrimp skewers with fruit

This barbecue recipe, and much more can be found on kuecheundkeller.at

INGREDIENTS:

2 lemons (untreated), 12 ready to cook shrimp
lemon pepper 12 cherry tomatoes
1 butter baguette filled with garlic butter
60 g garlic butter.

PREPARATION: Wash thoroughly

lemons, cut into eighths and this half. Wash shrimp and pat dry. Wash tomatoes. The more a tomato, a shrimp and a slice of lemon put on a spit. The buttered baguette with garlic butter in a preheated oven (175 ° C) 10-12 minutes.



The Garlic Melt butter in a pan, place skewers on a piece of aluminum foil and brush with the melted butter. On the grill under hot grill for 8-10 minutes turning. Finally, season with lemon pepper and serve with the butter baguette with garlic butter.

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turkey

This barbecue recipe, and much more can be found on kuecheundkeller.at

INGREDIENTS:

turkey breast 600 g, salt, pepper, 3-4 spring onions, vegetable broth to blanch, 1-2 mangoes, 2-3 bananas, juice of 1 lemon, 100 ml olive oil, 2-3 tablespoons honey 2-3 tablespoons chili sauce 1 teaspoon five-spice powder, 1 chilli pepper, 1 bunch of sage, 2-3 tablespoons butter, herb branches for garnish.

PREPARATION:

the turkey breast fillet washed under running water, pat dry and cut into bite-sized cubes, season with salt and pepper. Clean the green onions, cut into 3-4 inch pieces and blanch in boiling vegetable stock, remove and drain well. Peel the mangoes, loosen the flesh from the core and cut into pieces. Peel the bananas, 1-2 cm thick slices with lemon juice Drizzle. Add meat, onions and fruit pieces alternately onto skewers and brush with olive oil. Stir



the honey with chili sauce and five spice powder. Cook the skewers on the grill, abglänzen after the end of cooking with honey glaze. The chilli pepper clean in half, remove seeds, dice finely or cut into slices, mix with the sage-selected. Heat butter in a pan, add chilli and sage and fry briefly. The turkey skewers decoratively, to coat with the remaining glaze, the sage chili Add Garnish with sprig of herbs and serve immediately.

1 / 2 l yogurt (in bold):

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Tsatsiki

This refreshing recipe from Greece and it is much more to



INGREDIENTS kuecheundkeller.at , 3 - 6 garlic cloves (to taste), 1 tablespoon lemon juice (or vinegar), 3 - 4 tablespoons olive oil, 1 / 2 teaspoon salt, 1 / 2 teaspoon shredded oregano, crushed 1 pinch of pepper, 1 large cucumber.

PREPARATION:

yogurt in a suitable bowl with a whisk stir until smooth. Peel the garlic cloves and mash them together with the lemon juice, olive oil, salt, oregano and ground pepper, stir thoroughly. Peel the cucumber and grate with a coarse grater eventually. Stir in the yogurt marinade. The tzatziki covered in the refrigerator at least 1 / 2 hour or longer by pulling (or overnight) leave.



Stir well before serving again and possibly season with salt and pepper. leaves from the proposal that is often found in the preparation of cucumbers that we salted the sliced or grated cucumber and drain or express, We rate decreasing. First, it is the high quality lost Cucumber and second, because the cucumbers harder to digest.

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Marinated T -bone steak

This barbecue recipe, and much more can be found on kuecheundkeller.at

INGREDIENTS:

1 T- bone steaks (each about 700-800 g), 2 cups olive oil 4 sprigs rosemary
, 3-4 tablespoons mixed pepper, whole, salt, black pepper
, coarsely ground, 2 port. Herb butter, corn
2 pistons (pre-cooked).

PREPARATION: pat dry

the steak. If necessary, cut, fat margins. Strip off needles from the rosemary branches. Olive oil, rosemary and colorful pepper. The meat into place. Cover and leave overnight.



Remove from the marinade and drain. Place on the grill grate. Angrillen over high heat. Corn on the cob grilling also. Then each side of grill until meat juice leaks. To taste with salt and pepper. Serve with corn and herb butter. Serve immediately.

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BBQ salad

This grilled salad is closely modeled on southern French Nice salad and is great for the barbecue. This recipe can be found on kuecheundkeller.at as Series . And try to imitate!

INGREDIENTS: g 1 small head radicchio 1 small head Frissee, a perennial chicory, 100 g cherry tomatoes, potatoes 200 g boiled potatoes, 1 onion, 250 g tuna in oil, 100 g anchovy fillets, 100 black olives, 2 hard boiled eggs, 125 ml vegetable stock, 1 onion, 2 tablespoons Dijon mustard, juice of 1 lemon, 75 ml of fruit vinegar, 1 clove garlic, 1 teaspoon salt, salt, pepper, 1 pinch cayenne pepper 100 ml olive oil , 50 grams of fresh sprouts, 1 box cress.

Preparation:

read Wash the lettuce, drain well and picking apart into bite-size pieces or cut. Wash the cherry tomatoes and cut out the stalk. Peel the potatoes and cut into cubes or slices. Peel the onion and cut into slices.

Drain the tuna well and picking apart. The anchovy fillets washed under running water and drain well. Drain the olives well. Peel the hard boiled eggs and cut in corners. The salad ingredients together gently mix and arrange decoratively.



the vegetable with the peeled, chopped onion, Dijon mustard, lemon juice, the fruit vinegar and peeled, crushed garlic with salt to give in a bowl and mash with a hand blender. The dressing with salt, pepper and cayenne pepper and stir in the olive oil. Then drizzle the salad so. The salad with the sprouts and sprinkle garnish picked watercress and serve immediately.