Tuna Tataki with sesame, cabbage and mushrooms

Tuna tataki with sesame, pak choi and grilled shiitake mushrooms For 4 people Preparation: 20 minutes Cooking time: +/- 10 minutes Difficulty level: ** For the marinade 1 tbsp sesame oil 1 teaspoon black pepper 1 teaspoon red pepper 1 tsp coriander seeds 1 tbsp brown sugar 2 tbsp soy sauce 1 tbsp chopped fresh ginger For the court 500 g tuna 1 dash of olive oil 2 tbsp black sesame seeds 2 tbsp white sesame seeds Pak Choi Shiitake mushrooms Start by preparing the marinade. To do this, crush the peppercorns and coriander seeds in a mortar and pestle. Mix all the marinade ingredients in a bowl. Place the tuna, cut into approximately 4 cm wide slices, into the marinade. Cover with cling film and let it marinate in the refrigerator for at least 2 hours. After the two-hour marinade, sprinkle the tuna slices with the black and white sesame mixture to form a crust all around; it should be completely coated. Turn on the plancha grill and heat for about 5 minutes. When the grill is hot, cook the tuna slices for 3 minutes on each side. Reduce the heat slightly and add the mushrooms and pak choi to the grill and continue cooking for a few minutes. Cut the tuna into thin slices and serve immediately with the mushrooms and pak choi

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Sweet and savory rocket salad

Arugula salad with nectarines and fried halloumi For 4 people Preparation: 15 minutes Cooking time: 5 minutes Difficulty level: * For the vinaigrette 1 tbsp white balsamic vinegar 2 tablespoons olive oil 6 large raspberries 1 tsp liquid honey For the salad 3 nectarines 1 small bowl of fresh raspberries ½ red onion 200g halloumi 1 tbsp liquid honey 100 g arugula 250 g salad mix 1 tbsp pink peppercorns For the vinaigrette Combine all ingredients in a bowl. Season to taste and chill. For the salad Wash the fruit. Cut the nectarines into thin slices. Peel the red onion and chop finely. Cut the cheese into 4 large slices and then spread with honey. Add a little oil to the hot plancha grill and fry the cheese on both sides until golden brown. Fry the nectarines for a few seconds on each side. Arrange the salad mix and arugula on the bottom of 4 deep plates. Add the roasted nectarines, raspberries, and chopped red onion. Arrange the cheese slices on top. Sprinkle with pink peppercorns. Serve immediately.

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Lebanese kofte

Lebanese kofte, fried semolina with almonds For 4 people Preparation: 40 minutes Cooking time: 10 minutes Difficulty level: * For the kofte 300 g minced beef 200 g minced meat (lamb) 1 onion 1 teaspoon Ras el-Hanout 2 tsp cumin powder ½ tsp cinnamon 1 bunch of chopped coriander 2 eggs For the fried semolina 350 g cooked semolina 30 g sliced ​​almonds 50 g pine nuts 50 g light raisins For the yogurt sauce 1 finely chopped cucumber 2 tsp chopped fresh mint 500 ml Greek yogurt Salt and pepper from the mill Peel the onion and chop very finely. Combine the lamb and beef in a large bowl and add the spices, finely chopped onion, and coriander. Mix everything until smooth. Take a small amount of ground meat and form it into meatballs between your palms. Repeat this process until the mixture is completely incorporated. To prepare the yogurt sauce, combine all ingredients in a bowl and season to taste. Chill and drizzle with a little olive oil before serving. Preheat the plancha grill thoroughly. Fry the kofte in a little vegetable oil over medium heat until golden brown on all sides. Toast the pine nuts and almonds on the plancha grill. Add the semolina and raisins and continue to cook for a few minutes. Serve the semolina with the kofte and yogurt sauce.

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Scallop skewers

Scallop skewers with rosemary, porcini mushrooms and chorizo For 4 people Preparation: 20 minutes Cooking time: +/- 5 minutes Difficulty level: ** For the marinade Juice of one orange Juice of half a lemon 1 tbsp olive oil 24 scallops 4 large porcini mushrooms 24 slices of chorizo 8 sprigs of rosemary Salt and pepper from the mill Prepare the marinade. Combine the orange juice, lemon juice, and olive oil and set aside. Remove the scallops and place them in fresh water to clean. Then drain and dry them on a tea towel. Clean the porcini mushrooms and cut them in half (or quarters if they are large). Point the end of the rosemary sprigs and then alternately place the mushrooms, chorizo ​​slices and scallops onto the sprigs. Repeat the process until all ingredients are used up (you should have about 8 skewers). Arrange the skewers in a bowl and cover with marinade. Let the mixture marinate for about 30 minutes. Drain the skewers and grill them on a well-heated plancha grill for 2 to 3 minutes on each side. Just before the end of the grilling time, pour the marinade onto the plancha grill and let it caramelize. Season with salt and freshly ground pepper. Serve the skewers with a small arugula salad.

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Basque Burger

Basque burger with a delicately sweet, regional flavor For 6 burgers Preparation: 50 minutes Cooking time: +/- 20 minutes Difficulty level: ** For the beetroot/raspberry ketchup 10 g butter 120 g frozen raspberries 1 small cooked beetroot 60 g cane sugar 10 cl raspberry vinegar 1 tsp paprika spice 1 bay leaf 1 pinch of chilli spice (e.g. Piment d'Espelette) For the pepper compote 1 red pepper 20 g cane sugar 1 shallot For the burger construction 200 g cheese (semi-hard cheese made from sheep's milk, e.g. Ossau Iraty) 6 homemade hamburger buns 6 fresh minced steaks Some basil leaves 1 small jar of pickled tomatoes Some young spinach leaves For the beetroot/raspberry ketchup Prepare the ketchup the day before. Melt the butter in a small saucepan, add the frozen raspberries, diced beetroot, and brown sugar, and sauté for 2 to 3 minutes. Then add the raspberry vinegar, paprika spice, bay leaf and chili spice and cook for 15 minutes, stirring regularly, until compote. Blend everything together using an immersion blender and then pass it through a sieve to remove the raspberry seeds. Let it cool. For the pepper compote Cut the peppers and shallots into small cubes. Sauté the shallot in a little olive oil on the plancha grill, add the diced peppers and brown sugar, and simmer over low heat for about 15 minutes. For the burger construction Slice the cheese into thin slices using a slicer. Halve the hamburger buns and toast them well on the plancha grill for a few minutes. Melt some butter and fry the minced steaks and season as desired. When assembling the burgers, start with the baby spinach and then the minced steak. Then add the pickled tomatoes, basil, and cheese slices.

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Pizza from the grill

Pizza from the grill - refined with chicken breast and figs For 2 people Preparation: 20 minutes Cooking time: +/- 5 minutes Difficulty level: ** For the pizza dough 5 g dry yeast 1 teaspoon sugar 200 g flour 50 g corn flour ½ tsp salt 12 cl lukewarm water 1 yogurt 6 cl olive oil For the topping 2 chicken fillets 50 g cream cheese 20 bicolor cherry tomatoes 4 fresh figs 20 g arugula 20 g Parmesan Pour the lukewarm water into a bowl and add the yeast and sugar. Let it rise for 10 to 15 minutes until the mixture becomes foamy. Combine the two types of flour and the salt. Make a well in the center and pour in the yeast mixture. Add the yogurt. Knead the mixture until a smooth dough forms. The dough should be elastic and slightly sticky. Form the dough into a ball, place it in a lightly oiled bowl, and cover with a clean cloth. Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size. Divide the dough ball into two halves and roll it out by hand on a floured work surface. Turn on the grill, insert the pizza pan, and heat for about ten minutes. Place the pizzas on the hot pizza pan, close the grill, and bake for 2 to 3 minutes, or until crispy on the bottom. Sear the chicken fillets on the grill and continue cooking over low heat. Reserve for later. Turn the pizzas over using a pizza spatula. Brush with olive oil. Spread the cream cheese on the pizza and top with the sliced ​​chicken fillets and quartered figs. Bake for another 2 minutes. Top the pizzas with cherry tomatoes, Parmesan shavings, and arugula leaves. Season with salt and pepper, and serve immediately.

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Pizza with mozzarella & arugula

Pizza with mozzarella and arugula - fresh & aromatic Preparation time: 20 minutes Preparation time: 10 minutes For 4 people Ingredients For the dough 250 g flour 50 ml olive oil 200 ml warm water 2 pinches of salt 20 g yeast or briochin yeast For the topping 100 ml tomato sauce 2 tomatoes 2 buffalo mozzarella Black olives as desired Olive oil to taste Arugula as desired preparation First, start the grill and close the lid (temperature = 250 °C). Now prepare the batter. To make the sourdough, dissolve the yeast in the warm water and then add a tablespoon of flour. Let the mixture rest for 10 minutes. Place the flour in a bowl and make a well in the center. Add the salt, oil, and yeast mixture. Mix well and knead the dough for 10 minutes until smooth. Once the dough is pliable enough, cover the bowl with a cloth and let it rise in a place at least 25°C until it has doubled in size. Roll out the risen dough on a floured surface into a circle, about 5mm thick. Dust the pizza stone with a little flour and place the dough on it. Now pre-bake the pizza base in the grill with the lid closed for about 5 minutes, until it turns golden. For the topping: Slice the tomatoes and remove the seeds. Slice the mozzarella as well. Spread a thin layer of tomato sauce on the pizza base and arrange the mozzarella and tomato slices on top. Drizzle a few drops of olive oil over the pizza. Place the pizza on the grill with the pizza stone and close the lid. The pizza will be ready in about 4-5 minutes. Remove the pizza and arrange the olives and arugula on top. Chef's tip The yeast must not be mixed with salt. You can also add fresh thyme or sage to the dough. To give the tomato sauce a little more flavor, sauté two fresh garlic cloves with a little olive oil over low heat. Then add the tomato sauce (400g pack) mixed with a tablespoon of caster sugar and a pinch of salt. Simmer over low heat for 15 minutes, then mix everything together. Buffalo mozzarella does not tolerate heat very well and melts.

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Mediterranean pizza

Mediterranean meatless pizza – simple vegetarian recipe Pizza dough: 275 g flour 1 teaspoon sugar 1 tsp yeast 2 teaspoons salt 175 ml warm water 2 tsp olive oil Garnishes: 240 g hummus 190 g grated mozzarella 4 artichoke hearts (cut into quarters) 5 green olives, thinly sliced 1 small red onion, coarsely chopped 5 mushrooms, thinly sliced 30 g baby spinach 150 g feta cheese 1 tbsp melted butter Preparation: 1. In a small bowl, combine the sugar and yeast in the warm water. Let it sit for 5 minutes. The yeast should activate, meaning you should see a foam forming. 2. Once this is done, prepare the dough by adding the yeast water, olive oil, and salt to the flour. Continue kneading for 10 minutes until a soft, smooth dough forms. 3. Form the dough into a ball and place it in a large bowl. Brush the dough with a little olive oil and cover the bowl. Leave the bowl in a warm, dark place to allow the dough to rise. Wait until the dough has doubled in size. This should take about 2 hours. You can also let the dough rise slowly by refrigerating it overnight. 4. Before baking the pizza, knead the dough again and let it rise again. 5. Preheat the grill to 230 C. 6. Roll the pizza dough into a round shape and place it on the pizza stone. 7. Spread with hummus and sprinkle half of the mozzarella cheese on top. Top with onion, spinach leaves, artichoke hearts, mushrooms, and olives. Sprinkle the remaining mozzarella and feta cheese on top. Drizzle a little olive oil evenly over the pizza. 8. Place the pizza stone into the Culinary Modular insert and bake the pizza with the lid closed for approximately 10-15 minutes. 9. When the pizza is ready, slide the metal pizza stone insert between the freshly baked pizza and the pizza stone and remove it from the grill. 10. Rub the pizza with melted butter on the edges of the pizza. 11. Serve warm.

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Tomato-Avocado Quesadilla

Tomato-Avocado Quesadilla - Mexican delight from the folded tortilla Preparation time: 10 minutes Preparation time: Preparation time: 20 minutes For 4-6 quesadillas Ingredients 1–2 tomatoes Salt 1 pinch of sugar 1 avocado some lemon juice 8–12 tortillas (16 cm ø) 150–200 g grated Cheddar (optionally mountain cheese or Gouda) pepper olive oil preparation Slice the tomatoes and season with salt and sugar. Halve the avocado, remove the stone, scoop out the flesh, and cut into strips. Season with salt and drizzle with lemon juice. Sprinkle half of the tortillas with half of the cheese. Distribute the tomatoes and avocado on top, and season with pepper. Sprinkle with the remaining cheese, cover with the remaining tortillas, and press down lightly. Place the quesadillas, one at a time, in a pan lightly coated with olive oil on a gas stovetop over low heat for 4–6 minutes on each side. Gently shake the quesadillas occasionally to prevent sticking. To flip, turn the quesadilla out onto a plate and slide the unbrowned side back into the pan. Quarter and serve immediately. Chef’s tip: All ingredients will stay fresh for a few days, even when traveling. Never refrigerate tomatoes, as they lose their flavor. Avocados don't necessarily need to be refrigerated either. Photos © Daniela Haug; Recipes © Stevan Paul

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Grilled vegetable skewers

Grilled vegetable skewers refined with chili Preparation time: 20 minutes Preparation time: 10 minutes For 4 people Ingredients 2 peeled fresh corn cobs 1 medium red onion, cut into 12 wedges 1 red bell pepper, cut into 12 2.5 cm strips if possible 1 yellow bell pepper, cut into 12 2.5 cm strips if possible 1 green bell pepper, cut into 12 2.5 cm strips if possible 2 tablespoons olive oil 1 teaspoon seasoning salt 1 teaspoon chili powder 1/2 teaspoon sugar preparation Using a large kitchen knife, cut the corn cobs into approximately 2.5 cm pieces. Alternate the corn cobs, onion, and bell peppers on approximately 30 cm long metal skewers and brush the vegetables evenly with oil. Combine the seasoning salt, chili powder, and sugar and apply to both sides. Wrap the skewers in strong aluminum foil and refrigerate for up to 8 hours (the longer the refrigeration time, the better the seasoning will penetrate the vegetables—but if you're in a hurry, you can skip this time altogether). Preheat the grill for direct grilling. Place the skewers on the grill rack and grill for approximately 10-12 minutes, until the vegetables are tender. Turn the skewers occasionally during grilling.

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Homemade toasted bread pancakes

Homemade toasted bread pancakes in garlic oil Garlic in oil: 3 cloves of garlic Approx. 700 ml vegetable oil Vegetables: 1 small zucchini 1 eggplant 3 bell peppers (preferably red, yellow and green) Approx. 5 shallots 4 - 5 tablespoons basil pesto 2 tablespoons vegetable oil Lemon (to taste) salt, black pepper 1 teaspoon sugar Dip: 200g dried tomatoes 150g cream cheese (cucumber) 200g hummus Lemon juice (to taste) 3 cloves of garlic salt, pepper Bread: 400 g natural yogurt About 2 cups of flour 2 tablespoons baking powder 1 teaspoon salt 5 cloves of garlic 3 tablespoons vegetable oil Serving: 200 g cream cheese Garlic oil Garlic in oil: Recommendation: Prepare a larger amount of garlic oil to keep in stock. You only need a few cloves of garlic for this recipe. The rest can be stored in a resealable jar, where the garlic will keep for several weeks. The advantage: Garlic prepared this way is much easier to digest. 1. Peel the garlic cloves and fry them slowly in a small pan with oil over medium-high heat. The garlic is ready after about 10 minutes, when it turns golden and soft. 2. You can then let the garlic cool in the pan and either use it immediately or store it for later use. Vegetables: 1. Preheat the grill and cut the zucchini and eggplant into slightly larger pieces. 2. Remove the inside of the peppers and cut them into medium-sized slices. 3. Then peel the shallots and also slice them. 4. The prepared vegetables are now lightly fried, tossed with oil, and cooked on a plancha or griddle. It takes about 10 minutes for the vegetables to take on a nice brown color. (This caramelizes the vegetables beautifully on the surface, giving them a particularly delicious flavor.) 5. Wait until the vegetables have cooled slightly. Then, toss the vegetables in a bowl with salt and pepper and gradually add the basil pesto. 6. Season the vegetables with lemon and let them simmer for a while before serving. This will bring out the flavor even more. Dip: 1. Mix the sun-dried tomatoes with the hummus to a fine paste, then fold in the cream cheese. 2. Finally, season with salt, pepper and lemon to taste. Bread: 1. Put all ingredients (except the oil) in a bowl and mix together. 2. Brush the work surface with oil and knead the dough on it. 3. Knead the dough for 1-5 minutes, adding a little more flour if needed. When the dough no longer sticks to your hands and is stretchy, you can begin shaping it. 4. To do this, divide the dough into 3 parts and roll each part into flat pieces about 1 cm long. 5. Place the flatbreads on the heated grill. Once the flatbreads start to bubble and come off easily, you can flip them. Grill for about 2-3 minutes on each side. Tip: The ratio of flour to yogurt should be approximately 1:1. Water can also be used instead of yogurt. Serving: Lightly brush the pancakes with garlic oil, add a layer of tomato dip, and serve with the vegetables. Finish with some cheese and fresh herbs.

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Grilled shrimp with herb oil

Grilled shrimp: Mediterranean delight from the grill For 5 people Ingredients: For the shrimp: about 25 fresh, uncooked shrimp (you can also use squid) salt, white pepper about 2 small teaspoons of garlic powder about 3 tablespoons of oil For the herbal oil: 1 handful of flat-leaf parsley Juice of one lemon about 6 tablespoons of sunflower oil salt, white pepper 1-2 cloves of garlic To serve: 1 large ciabatta 1 garlic clove Chili (to taste) preparation For the shrimp Mix the oil with salt, pepper, and garlic. Add the shrimp to the oil and marinate, ideally overnight. Preheat the grill to high and grill the shrimp briefly on both sides. For the herbal oil Combine all ingredients in a narrow container and blend with a hand blender. Let the herbal oil rest for at least an hour. To serve As soon as you place the shrimp on the grill, add the bread slices and grill them until crispy. Then rub each side with garlic, add the shrimp, a few drops of herb oil, and chili or lemon to taste.

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