Naan Bread with Garlic-Rosemary Butter – Recipe for Homemade Naan Bread

Naan bread with garlic-rosemary butter - Freshly baked Indian flatbread – golden brown on the outside, wonderfully soft on the inside – meets aromatic garlic-rosemary butter. This recipe brings the scent of India and Mediterranean herbs to your plancha. The yeast dough becomes especially fluffy with yogurt and plant-based milk, while the spicy butter gives the bread an unmistakable taste. Perfect as a side dish to grilled meats, curries, or simply enjoyed on its own – a homemade Indian naan bread that is quickly prepared as a pan-fried bread! Ingredients for the fluffy Naan Bread Dough:260 g wheat flour type 405 + a little for rolling1 tsp baking powder1 tsp dry yeast1 tsp salt100 g yogurt, room temperature80 ml milk or plant-based milk, lukewarm40 g butter, melteda little sunflower oil for the plancha Garlic-Rosemary Butter:50 g butter2-3 cloves garlic2 sprigs rosemary1 pinch salt Preparation of the homemade Naan Bread from the Pan For the dough, put the dry ingredients into a large bowl and mix.Gradually add the yogurt, melted butter, and milk and knead for 8-10 minutes until a smooth yeast dough forms. Lightly oil your hands for kneading so the dough doesn't stick.Alternatively, a stand mixer can be used. The kneading time with a machine is only 5-7 minutes. The dough should have a nice smooth surface. Cover with a damp kitchen towel and let rest for about 60 minutes until the volume has significantly increased.Then carefully turn the dough onto a floured surface and divide it into five portions.Form each piece into a ball. Cover the balls again with a kitchen towel and let rest for another 15 minutes. In the meantime, peel and finely chop the garlic. Pluck the needles from the rosemary and also chop finely. Now preheat the plancha or pan on high heat. Carefully pull the dough balls apart with your hands and then roll them out with a rolling pin to about 5 mm thickness. Brush the plancha or pan with a little oil and place the flatbread on it. Bake on both sides until the naan bread is golden brown and fluffy – a great pan-fried bread as an alternative to the classic oven.In the meantime, put butter in a small saucepan and heat it. Add garlic, rosemary, and a pinch of salt and stir. As soon as the garlic is slightly translucent, generously brush the naan bread with it.

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Salmon and zucchini parcels from the plancha

Salmon and Zucchini Parcels from the Plancha Tender salmon fillet meets delicate zucchini strips – a simple, light, and aromatic high-protein grilled dish for connoisseurs! The fresh marinade of olive oil, lemon, mustard, and garlic gives the fish a spicy note, while the zucchini, as a healthy vegetable, provides an elegant wrapping. Grilled on the hot plancha, the salmon fillet remains juicy and acquires a subtle roasted aroma. Served with a hint of BBQ sauce and fresh dill, this low-carb dish becomes the star of any summer table – perfect as a starter or as a main course in combination with risotto or a crisp salad. Ingredients for 4 servings:2 salmon fillets (approx. 120–150g each, skinless)1 medium zucchiniOlive oil for frying Marinade:2 tbsp olive oilJuice of half a lemon1 tsp medium-hot mustard1 clove garlic, gratedSalt and pepperFresh dillA little BBQ sauce Preparation:Wash the zucchini and use a vegetable peeler to cut it lengthwise into 8 fine strips. Lightly salt and let rest for 5 minutes to make them pliable. In a bowl, mix olive oil, lemon juice, mustard, garlic, salt, and pepper. Cut each salmon fillet into two pieces and coat with the marinade. Place 2 zucchini strips crosswise on top of each other. Place the salmon fillet in the center and fold the strips over to create a juicy zucchini-salmon parcel. Preheat the plancha for the grill to high heat. Spread a little olive oil on the hot plate. Place the zucchini-salmon parcels seam-side down and grill for 5–6 minutes. Then reduce the heat, turn, and grill for another 4–5 minutes, depending on the thickness of the salmon fillets. Brush a little BBQ sauce on the plate and place a salmon-zucchini parcel in the center. Season with some fresh dill and freshly ground pepper. This recipe is perfect as a light main course or as part of a summer barbecue menu, ideal for anyone looking for a juicy fish dish with few carbohydrates and healthy vegetables. Per serving, this dish provides valuable energy, plenty of protein, and is low in fat – making it an excellent choice for a low-carb diet.

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Chicken and pineapple skewers from the plancha

Chicken and pineapple skewers - Juicy chicken cubes meet fruity pineapple – a perfect duo for the grill! These exotic skewers combine the savory notes of soy sauce and ginger with the fresh acidity of lime and a hint of maple syrup. Grilled on a hot plancha, the pineapple pieces caramelize slightly, creating an unparalleled aroma. Ideal for summer evenings, quick BBQs, or as a highlight at your next grill party. Simply prepare, grill briefly, and enjoy! Ingredients for 4 skewers: 2 chicken breast fillets ½ fresh pineapple Marinade: 2 tbsp soy sauce 1 tbsp maple syrup 1 juice of half a lime 1 tsp grated ginger 1 clove of garlic, finely chopped 1 tsp sesame oil 4 metal skewers Sunflower oil or coconut oil for frying Preparation: Mix together soy sauce, honey, lime juice, ginger, garlic, and sesame oil. Dice the pineapple as well – not too small, so it stays juicy when grilled. Cut the chicken breast into approximately 2.5 cm cubes and let it marinate. Skewer chicken and pineapple alternately. Heat the plancha to medium-high heat. Spread a little oil on the hot surface. Place the skewers on the grill and grill until golden brown on all sides – about 10–12 minutes, turning regularly. Brush with some of the remaining marinade at the end for extra shine and flavor.

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Sandwich with bacon & aioli

Hearty sandwich with bacon & aioli For 5 people Ingredients: For the aioli (several servings): 2 egg yolks 2-3 cloves of garlic approx. 300 ml sunflower oil 1 tablespoon honey 1 tablespoon mustard Juice of one lemon salt and pepper For the sandwich: 5 white baguettes 250 g high-quality bacon approx. 200 g Cheddar cheese about 3 tomatoes Leaf salad (optional) 8-10 tablespoons aioli preparation For the aioli Ensure all ingredients are at the same temperature and place them in a large, narrow container with a hand mixer. Let everything stand for a while so the ingredients reach roughly the same temperature and the aioli doesn't curdle. Move the hand mixer to the bottom of the container and turn it on at the lowest speed. Slowly pull the mixer up until all the oil is incorporated. Season as desired. Chill the aioli for a while before serving. It will keep in the refrigerator for one week. If your mixer doesn't have a speed control, don't mix the ingredients; just pulse it in two-second intervals. For the sandwich Preheat a portable grill and begin grilling the bacon. Turn the strips over as soon as they begin to change color (2-3 minutes). Grill the baguette halves next to the bacon on the grill. Once the bacon is crispy, place the cheese slices on top before serving—they will melt quickly. Remove the baguette from the grill a little early; it shouldn't be hot when served. Spread the aioli on the bottom half, add tomato slices and lettuce, if desired, and top with the crispy bacon and cheese. Close the baguette and serve.

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Bacon Leek Quiche Recipe – How to easily prepare classic Quiche Lorraine

French Bacon, Leek, and Gruyère Quiche from a Classic Shortcrust Pastry Recipe Serves 6 Preparation time 60–90 minutes INGREDIENTS FOR THE CRUST (SHORTCRUST PASTRY) 250 g flour 140 g butter (cold and in pieces) 1 tsp salt 1 large egg yolk 2 tbsp cold water FOR THE FILLING 200 g thick-cut bacon, cut into 1.5 cm cubes 1 large or 2 small leeks, white and tender green parts only, thinly sliced 1 tsp chopped thyme leaves Salt and freshly ground white pepper 220 g grated Gruyère cheese 2 eggs 1 egg yolk 2 cups heavy cream TIP If you prefer an easier option, you can buy ready-made shortcrust pastry for the Quiche Lorraine at the supermarket. Preparing the Crust (Shortcrust Pastry): Place the flour on a work surface, form a well, add the cold butter in pieces, season with salt, and knead everything with your hands to form a crumbly shortcrust pastry. Add the egg yolk and water and knead everything again to form a firm dough. Shape the dough into a ball, wrap it in cling film, and refrigerate for approx. 30 minutes. In the meantime, prepare the filling: Grill the bacon on the griddle plate over medium heat until golden brown and crispy. Set the bacon aside and scrape the griddle plate clean, leaving about 1 tablespoon of fat on the griddle plate. Allow the griddle plate to cool slightly, then add the leeks and thyme, season with salt and white pepper, and fry over medium heat, stirring occasionally, until the leeks are soft but not browned. Transfer to a bowl and let cool. Stir in the reserved bacon and grated Gruyère. Preparing the Shortcrust Pastry for the Quiche: Remove the dough from the refrigerator, knead it briefly again on a floured surface, and roll it out with a rolling pin to a thickness of approx. 3 mm. Using the rolling pin, transfer the dough into a buttered pan, press lightly, and trim off the excess edges with a knife. Very important: Prick the dough several times with a fork – this prevents air bubbles during baking. To ensure the quiche crust is nice and crispy, blind baking (pre-baking) is recommended. To do this, line the dough in the pan with baking paper, weigh it down with some dried lentils or beans, and bake on the preheated griddle plate at 180 °C for approx. 10 minutes. Then remove the dough from the griddle plate, remove the baking paper and lentils, and let it cool. Finishing the Filling and Baking the Quiche: Fill the cooled shortcrust pastry shell with the bacon and leek filling. In a bowl, whisk the eggs with the egg yolk and cream. Season lightly with salt and white pepper. Pour the egg and cream mixture into the tart shell over the bacon and leek filling (carefully, do not overfill the edge) and bake for approx. 30 minutes at 200 °C, placing the tart on the baking accessory, until it has risen and is lightly browned. For optimal temperature control, it is recommended to set the burner under the baking accessory to low-medium and the other burners to high to ensure better hot air circulation. Let the quiche cool for 15 minutes before serving.

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Pork fillet wrapped in bacon

Tender pork fillet wrapped in bacon & strawberry balsamic sauce Ingredients: 1 piece of Iberico pork fillet 1 pack of pancetta or bacon 10 strawberries 1 bunch of green asparagus 3 tbsp strawberry jam 200 ml balsamic vinegar Freshly ground Tellicherry pepper Chili salt flakes olive oil 1 tsp smoked paprika powder 1/2 tsp dried jalapeños 1 small onion 1 handful of fresh basil leaves preparation 1. Cut off the ends of the green asparagus and rub with olive oil. 2. Cut strawberries into small pieces. 3. Trim the pork fillet and remove excess fat and silver skin. Use the trimmings later for browning. 4. Preheat the grill to approximately 190-210 degrees indirect heat. 5. Season the pork tenderloin with a pinch of chili salt and freshly ground pepper. Layer the pancetta, overlapping it by about a third, and then season again with freshly ground pepper, smoked paprika, and dried jalapeños (no chili salt). Roll the pork tenderloin in the mixture and let it rest for 15 minutes. 6. For the sauce, sear the pieces in a little olive oil and then remove from the pan. Sauté the onion (diced beforehand) in the remaining fat, then deglaze with balsamic vinegar. Allow the vinegar to reduce by 1/3, then stir in the jam. When the sauce is nice and smooth, keep warm. 7. Grill the pork fillet wrapped in bacon all around on the grill over direct heat, then place it on the indirect side and cook until the core temperature reaches 63 degrees. 8. In the meantime, grill the asparagus and then keep it warm in the grill. 9. To serve, pour the sauce over the pork fillet and garnish with strawberry pieces, finely chopped basil, and the asparagus.

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Rolled roast

Rolled roast with aromatic filling Equipment Campingaz® cast iron pan Campingaz® Culinary Modular Rotisserie Spit Set Ingredients 2.7 kg pork loin 350 g date cream 1 pack of bacon 2 tbsp BBQ rub marinade Parsley 1 bunch of carrots 1/2 tbsp chili flakes 1/2 tbsp Madras curry powder 4 tbsp olive oil 1 pinch of coarse sea salt 1 pinch of freshly ground Tellicherry pepper maple syrup preparation Fry the bacon in a pan until crispy, then chop it finely with a knife. Set aside until ready to use. Trim the pork loin, removing any excess fat. A thin layer of fat may remain, however. Cut the pork loin in a spiral shape. To do this, lay the pork loin flat so that you can make a lengthwise cut that corresponds to approximately 1/3 of the total thickness. Cut from right to left, but do not cut all the way through. Then unfold it, cut back the same thickness, and unfold it again. This means you cut the loin with two cuts so that you can open it completely. Now season the pork inside and out with the BBQ rub. Brush the inside of the rolled roast with the date cream. Then sprinkle the chopped bacon and chopped parsley evenly over it. Roll up the roast and tie it with butcher's twine. Now insert the rod of the rotisserie through the center and secure it with the meat forks on the right and left sides. Preheat the grill to approximately 150 degrees Celsius. The rolled roast will cook for approximately 1 hour. The internal temperature of the rolled roast should be approximately 63 degrees Celsius. In the meantime, peel the carrots, cut off 2 cm of the stalk and marinate in a bowl with olive oil, chili flakes, curry powder, salt and pepper for about 15 minutes. Preheat the grill to 220 degrees Celsius and grill the carrots for about 15 minutes, ready to serve with the roast. Brush them twice with maple syrup during these 15 minutes. Season with more chili flakes before serving, if desired. Once the rolled roast has reached an internal temperature of 63 degrees Celsius, remove it from the grill, remove the rotisserie, and carve into slices. Serve with the caramelized carrots.

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Grilled beef with herb gremolata

Grilled beef with green pepper and herb gremolata For 4 people Preparation: 20 minutes Cooking time: +/- 20 minutes Difficulty level: ** For the gremolata 1 bunch of parsley 1 untreated orange 1 untreated lemon 1 tbsp almond powder 1 garlic clove 1 pinch of cayenne pepper Fleur de Sel and freshly ground pepper 2 slices of beef of 300 g (rump steak or sirloin steak) 1 handful of green pepper Prepare the gremolata. To do this, grate the zest from the lemon or orange. Cut a fine strip from each peel and mix with the washed, dried, and torn parsley, the almond powder, and the peeled and finely chopped garlic clove. Season with cayenne pepper, salt, and pepper. Lightly brush the meat with a little olive oil, then sprinkle both sides with the chopped green pepper and press down firmly. Heat the grill to high heat. Sear the meat for 1.5 minutes on each side, then let it rest on a cutting board for 5 minutes. Then cut into 1 to 2 cm thick strips. Place the strips in a bowl, season with the gremolata and serve immediately.

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French beefsteak

French beefsteak with a sophisticated marinade Preparation time: 15 minutes Preparation time: 10 - 15 minutes For 5 people Ingredients 1 kg beef (e.g. fillet) whole 1 tablespoon ginger 1 tablespoon fresh coriander 3 tablespoons Kikkoman soy sauce Black pepper and table salt preparation Cut the beef into steak slices about 2.5cm thick and weighing 180-200g. Prepare the marinade with the chopped ginger, coriander, and soy sauce. Place the meat in a bowl and spread the marinade over it. Then place the bowl and meat in the refrigerator to marinate for about 2 hours. Grill the steaks on the contact grill for about 5 minutes. Season the meat with salt and pepper after grilling. Don't add too much salt, as the soy sauce is already quite salty.

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Homemade burgers

Homemade burgers with delicious sauce Preparation time: 10 minutes Preparation time: 4 - 5 minutes For 4 people Ingredients (for 4 burgers): 4 x 150 g minced beef 4 burger buns 4 slices of Cheddar cheese Onion (fried or raw) 6 tomato slices 6 lettuce leaves 4 pickles For the sauce: 1 egg yolk 1 tablespoon Dijon mustard ½ tablespoon of wine vinegar 350 ml vegetable oil 1 tablespoon mild mustard Salt and pepper to taste preparation Wash and drain the lettuce, then slice the tomatoes and remove the seeds. Cut the pickles into slices or strips. For the sauce, combine the egg yolk, mustard, and a pinch of salt in a salad bowl, then stir in the oil. Stir until the mayonnaise thickens, then add the vinegar—while stirring—and finally, stir in the mild mustard (e.g., Savora). Form the ground beef into 4 equal-sized patties and season lightly with salt. Cook for 2 minutes on one side. Then flip and place a slice of Cheddar cheese on top. Grill for another 2 minutes if you prefer the burgers only lightly cooked ("rare"). Cut the rolls open and briefly toast the inside halves on the grill. Spread some sauce on the bottom half of the bun, then arrange the meat, onion, tomatoes, pickles, and lettuce on top. Top with the sauce and the top half of the bun. Chef’s tip: Store the homemade mayonnaise in the vegetable compartment of the refrigerator for 48 hours to prevent separation. For a different flavor, you can replace the Cheddar cheese with Gran Padano or blue cheese. You can also use fresh herbs (basil, mint, and tarragon) instead of the mustard.

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Prime Rib with Criolla Salsa

Prime Rib, the special cut of beef, with Criolla salsa For 4 people Preparation: 20 minutes Cooking time: +/- 25 minutes Difficulty level: * For the Creole sauce 1 spring onion 1 garlic clove 1 red pepper ½ green pepper 2 small tomatoes 5 tbsp olive oil 2 tbsp xeres vinegar 1 tbsp chopped coriander For the beef steak 1 beef steak of 1kg 1 garlic clove 1 tbsp thyme ½ tbsp chili powder ½ tsp black pepper 1 teaspoon sugar ½ tbsp salt For the Creole sauce Deseed the peppers and remove the bitter, white membranes. Finely dice the peppers. Finely dice the onion. Add the finely chopped garlic. Transfer the vegetables to a large bowl and season with salt and pepper. Heat the olive oil in a pot and pour it over the vegetables. Peel the tomatoes and dice them into small cubes. Once the olive oil has cooled, add the tomatoes and season again. Add a splash of vinegar to the sauce, then cover with cling film and refrigerate for a few hours to allow the flavors to meld. Add the cilantro just before serving. For the meat Crush the garlic with a pinch of salt in a mortar until it forms a paste. Add the remaining spices to the garlic paste. Place the beef steak in a deep dish and spread the paste over it. Cover with cling film and refrigerate for at least 2 hours (or overnight if possible). Remove the meat from the refrigerator at least 1 hour before cooking to avoid thermal shock. Heat the grill and sear the meat for a few minutes on each side. Reduce the heat and continue cooking until the desired doneness (for rare meat, allow 7 minutes on each side). Let the beef steak rest for a few minutes before serving. Serve with the Creole sauce.

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Juicy smash burgers

Juicy smash burgers ... more than just a burger For 4 people Preparation time approx. 30 minutes INGREDIENTS 640 g minced beef 8 slices of medium-sharp Cheddar 2 tbsp butter Salt, pepper and garlic powder for seasoning SAUCE 70 g mayonnaise 1 tsp English mustard Ketchup with a dash of Worcestershire sauce BURGER TOPPINGS 8 brioche rolls sauce lettuce cucumbers tomatoes Red onions TIP We recommend topping the burger by spreading the sauce on the bottom half of the bun, placing three slices of cucumber on top, and topping with a small pile of lettuce. Add tomatoes and onions as desired, place the beef patty with cheese on top, and cover with the top half of the bun. PREPARATION: 1. Mix the minced meat with salt, pepper, and garlic. Divide the minced meat into 8 equal portions (approx. 80 g each), cover, and refrigerate until ready to cook. 2. Preheat the grill plate with the lid closed to medium heat (150 °C), leaving all burners on. 3. Meanwhile, combine the mayonnaise and mustard and set aside. Optionally, add a dash of Worcestershire sauce to the ketchup and set aside. 4. Prepare the toppings so the burgers can be prepared immediately while the patties are still hot and juicy from the grill. 5. Melt the butter on the griddle over medium heat. Place the cut-sides of the rolls on the griddle and toast until golden brown. Don't let the griddle get too hot, or the butter will burn and the rolls will turn black. Place on a wire rack. 6. Increase the heat to medium-high and grill the patties. Leave the lid open to grill the smashed burgers. Place 4 cold pieces of meat on the hot surface. Quickly cover each piece with parchment paper and form into a thin patty using a burger press, a large spatula, or a small saucepan. Remove the parchment paper, season with salt, pepper, and garlic powder, add a little sauce, and flip. Cook for 2 minutes on the first side and about 1 minute on the second side. 7. Repeat the same with the remaining 4 pieces of meat. 8. Place a slice of cheese on half of the patties and close the lid for 30 seconds to melt the cheese. Serve warm on toasted buns with toppings.

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