Not just kebabs: 7 dishes you can cook over an open fire
Recreation in nature is impossible to imagine without sitting around the fire and cooking in the fresh air. And it's not just about the traditional kebab: there are many interesting recipes for grilling and barbecuing.
Pickled mushrooms on skewers
Champignon kebabs are a hearty, tasty and easy-to-prepare dish. For him you will need 0.5 kg of fresh mushrooms, 2 tablespoons of sunflower oil, salt and garlic to taste, as well as long wooden skewers. First of all, the mushrooms are washed, dried on a paper towel and put in a bag. Salt, garlic and oil are added. The bag is tied and shaken gently. The mushrooms should be marinated for 30 minutes, and the wooden skewers are soaked in water for the same time so that they do not burn over an open fire. Then they string pickled mushrooms on them, fry them on a wire rack for 10-15 minutes, periodically turning them over, and serve them hot.
Cauliflower on a wire rack
Cauliflower lovers will definitely appreciate this recipe. You will need:
- 400 g of cabbage, disassembled into inflorescences;
- 2 tablespoons of natural yogurt without additives;
- 2 tablespoons of soy sauce
- 1 teaspoon of granular mustard;
- 1 teaspoon paprika;
- 1 onion;
- 2 cloves of garlic.
Cut the onion into half rings and mix with cabbage. Garlic, mustard, paprika and soy sauce are added to the yogurt. Pour vegetables with the prepared marinade, mix and leave for 30 minutes. Bake vegetables on the grill, preferably in foil, so that they form a golden brown crust, but they themselves do not burn. To make the cabbage crispy, put it in a colander before frying to remove excess marinade.
Another quick and tasty barbecue dish is a flatbread with a vegetable filling. For cooking, you can use pita bread or special tortillas (burritos). For the filling, take any vegetables, cut them into rings of approximately the same thickness, salt, sprinkle with vegetable oil and bake on a wire rack. Put vegetable filling on one half of the cake, and grease the other with your favorite sauce, fold the cake in half and grill until golden brown.
On an open fire, you can cook not only meat, fish or vegetables, but also desserts. The easiest option is baked apples. They are washed, peeled and stuffed with nuts and dried fruits. If the dessert is intended for adults, then a tablespoon of cognac is poured into each apple. Apples are baked very quickly - in 20-25 minutes. Garnish with fresh berries before serving.
Shurpa is a rich meat soup that can be cooked both on the stove and over an open fire.
- 1.5 kg of lamb;
- 0.5 kg of potatoes;
- 1 kg of onions;
- 2 bell peppers;
- 0.5 kg of carrots;
- 1 head of garlic;
- 1.5 kg tomato;
- 1 bunch of parsley;
- vegetable oil;
- salt and spices to taste (ground paprika, coriander, cumin, black pepper).
Cut lamb into portions, onions into half rings, carrots into slices, and peppers, potatoes and tomatoes into cubes. The garlic is cut into thin slices, the greens are crushed, the kazan is put on the fire, the vegetable oil is poured and heated. Spread the meat and fry it until golden, then add the onion and fry it until transparent. Then, with an interval of 1 minute, the remaining ingredients are introduced and stewed under a closed lid. After a few minutes, add the spices. At the very end, lay out garlic, herbs and potatoes. Pour water to the edges of the cauldron and leave to cook for 1 hour.
Grilled stuffed peppers
Grilled stuffed peppers with sausages are very tasty. The halves are filled with salted cheese (for example, feta cheese), smoked sausage is placed on top and baked on a wire rack until golden brown: this will take no more than 20 minutes. The dish is best served hot.
Cupcake in orange
To prepare this dish, you will need oranges (according to the number of guests) and ready-made powder for baking a cake or pudding. First, cut off the top of the fruit and remove the pulp with a spoon. The cake powder is diluted with water or milk according to the instructions on the package. The resulting mixture is poured into an orange, covered with a cut peel and wrapped in foil. It is baked on a grill or fire like a potato. You can serve it directly in citrus wedges: it looks very nice and appetizing.
Serbian cuisine has collected a huge number of delicious national dishes that have gained popularity not only in Serbia, but also abroad. You can see some elements of the Middle East, Mediterranean and Austro-Hungarian cuisine in many Serbian recipes. The described cuisine has absorbed all the best traditions of countries and continents similar in geographical position, so the dishes of Serbian cuisine will be able to please even the most fastidious gourmet.
Serbian cuisine is based on meat. It can be lamb, pork, beef, from which traditional kebabs are prepared, lula kebab, pilaf, kyufte, as well as many other meat dishes. Most of all, the inhabitants of this country prefer pork and lamb, and beef and chicken fade into the background.
A wide variety of first courses can be found in Serbian cuisine. Basically, the menu for lunch offers soups of various varieties, including mashed soups. They are cooked, of course, in pork or lamb broth.
This people cannot do without traditional drinks, which can be both alcoholic and non-alcoholic, and you can also see a huge variety of seasonings, herbs and spices with which Serbs complement main courses and pastries.
In Serbia, it is customary to eat three times a day. At the same time, a large mass of dishes falls on lunch, which is considered the most important meal of the day and can include three or more different dishes: first, second, appetizer and dessert. An interesting fact is that until the nineteenth century in Serbia it was not customary to have breakfast, and the inhabitants of this country ate only twice a day. Because of this, the tradition arose to carry a large mass of food just for lunch.
Fans of Serbian cuisine can delight themselves and their families with delicious and simple dishes that are very easy to prepare at home, especially if you have step-by-step recipes in front of your eyes. On this page, we suggest that you familiarize yourself with all the intricacies of preparing Serbian food, as well as with simple recipes with step-by-step photos to find out what you can do at home.
Loose millet porridge with milk
Millet porridge in milk is cooked very quickly. Moreover, it is very tasty and healthy. A great option for a hearty breakfast. According to this recipe, it turns out to be crumbly and at the same time not dry.
- Millet - 250 gr (1 glass)
- Water - 2 glasses
- Milk - 2 cups
- Sugar - 1 tsp or to taste
- Salt - ½ tsp
- Butter to taste
1. Sort the millet, rinse well several times until the water becomes clear.
2. Pour the groats with hot water, mix, fold on a sieve. This is done to remove the bitterness.
3. Then add 2 more glasses of water. Put on the stove. When the water boils, reduce heat to low and simmer until almost all the water has boiled away.
It is better to take a saucepan with a thick bottom, in it the porridge will be tastier and will not burn.
4. Pour milk, add sugar and salt, stir well and leave again until simmering. Can be covered with a lid. It is important to ensure that the milk does not escape. Stir milk occasionally. On average, it will cook for about 15 minutes, the porridge should thicken.
5. Remove from heat and let it brew under the lid for about 15 minutes.
If desired, you can add butter to the finished dish.
I honestly do not like millet since childhood. We were given it in kindergartens and it was very dry. And this option won me over right away. Delicate creamy taste and soft grits!
It is worth considering the most popular dishes based on frozen boletus, which can be a decoration for a festive table or a delicious home dinner.
Recipe for frozen porcini mushrooms fried in sour cream
You can fry the workpiece in a hot skillet with a little sour cream and get an excellent gravy with any side dish. You will need the following ingredients:
- frozen porcini mushrooms - 0.5 kg
- sour cream of any fat content - 200 g
- vegetable oil - 40 ml
- onions - 1 pc.
- salt and spices to taste.
Appetizing fried porcini mushrooms in sour cream
Step by step cooking process:
- Rinse the frozen pieces and immediately place them in a hot skillet with vegetable oil. Fry for about 10 minutes, until excess water evaporates.
- Chop the onions finely and send them to the mushrooms, fry for another 4 minutes, stir the dish constantly.
- Pour sour cream over the mass, salt, add any spices, bring to a boil and simmer under the lid for 15 minutes.
- Serve hot as a gravy with any side dish - potatoes, rice or pasta.
Mushroom soup with frozen porcini mushrooms
Aromatic mushroom soup decorates the dining table at any time of the year, pleases with the taste and benefits of hot broth. In order to prepare a delicious first course, you will need the following products:
- frozen porcini mushrooms - 400 g
- potatoes - 400 g
- onions - 2 pcs.
- carrots - 2 pcs.
- butter - 50 g
- salt and spices to taste
- sour cream for serving.
Option for serving hot broth from frozen boletus
All ingredients are designed for 2 liters of water. Step by step cooking process:
- Defrost the main product at room temperature, cut into small cubes.
- Peel the potatoes, rinse and cut into even cubes.
- Peel carrots, onions, finely chop vegetables for frying.
- Take a saucepan with a thick bottom, melt the butter and add the carrots and onions, fry the vegetables over medium heat.
- Add prepared boletus to the pan, fry together with vegetables until excess moisture evaporates.
- Pour boiled water into a saucepan, bring the broth to a boil, throw potato cubes into it.
- Simmer the soup, season with salt and add any spices.
When serving, sprinkle the hot mushroom soup with finely chopped herbs, add a spoonful of sour cream.
Frozen porcini mushroom cream soup
It is difficult to imagine traditional French cuisine without such a dish. The classic creamy soup consists of aromatic wild boletus and heavy cream, served hot in separate portions in a deep bowl.
Garnished with fresh herbs or crispy wheat croutons
- frozen porcini mushrooms - 300 g
- potatoes - 2 pcs.
- carrots - 1 pc.
- onion - 1 pc.
- butter - 40 g
- culinary cream - 100 ml
- water - 1.5 l
- salt, ground black pepper - to taste.
- Put a piece of butter in a saucepan with a thick bottom, put on medium heat. Add washed mushrooms, fry until excess water evaporates.
- Finely chop the onion and carrots, fry for about 15 minutes.
- Peel the potatoes, cut into small pieces, and put them in a saucepan.
- Pour in hot water, boil until the potatoes are cooked.
- Cool the mass slightly, beat with a blender until smooth, then dilute with culinary cream and heat, but do not boil.
- Pour the ready-made cream soup into portioned bowls and garnish with fresh herbs, serve hot.
Roast of frozen porcini mushrooms
Meals based on nutritious and valuable forest products can form the basis of the diet during the fast. There are no meat ingredients in the following recipe, only fresh vegetables and healthy frozen boletus. You will need the following products:
- frozen mushrooms - 500 g
- fresh or frozen green peas - 300 g
- potatoes - 5 pcs.
- onions - 1 pc.
- salt and spices to taste
- lettuce leaves for serving.
Ready roast serving option
Step by step cooking process:
- Send frozen pieces of the main ingredient to a hot frying pan, fry until excess moisture evaporates.
- Send coarsely chopped onions to the pan, fry for about 5 minutes. Transfer the mass to a clean plate.
- In the same pan, fry large potato wedges until golden brown.
- Combine mushrooms with potatoes, add green peas and simmer, covered, until tender. Season the dish with salt and serve hot, garnish with lettuce or fresh herbs.
Spaghetti with frozen porcini mushrooms
Pasta with white mushroom sauce is not as simple a dish as it seems. It is important to observe a few nuances - do not overcook the pasta, do not overboil the sauce and do not drown the pasta in excess liquid. To prepare spaghetti with a special sauce in the best traditions of Mediterranean cuisine, you will need the following ingredients:
- frozen porcini mushrooms - 200 g
- pasta pasta - 150 g
- onions - 1 pc.
- olive oil - 30 ml
- butter - 30 g
- culinary cream - 130 ml
- salt and black pepper to taste
- Provencal herbs to taste
- a bunch of fresh herbs.
Step by step cooking process:
- Send both types of oil to a hot pan, fry finely chopped onions until golden brown.
- Add the boletus frozen in large pieces to the onion, fry for about 5 minutes, during this time excess moisture will evaporate.
- Pour heavy culinary cream in a thin stream, stirring constantly.
- In a separate saucepan, boil pasta in salted water with a pinch of Provencal herbs.
- Pull the pasta out of the pan with a fork and send it to the mushroom sauce. Stir the dish and leave on low heat, uncovered, for a couple of minutes.
- Serve the finished pasta in white sauce in portions, sprinkle with finely chopped herbs.
Minced frozen porcini mushrooms
Lean cutlets or zrazy are successfully prepared from minced mushroom meat, it can be frozen in advance or prepared from whole mushrooms just taken out of the freezer.
The product must be immediately thrown into boiling water, boiled for about 2 minutes and allowed to drain on a sieve.
Scroll cooled porcini mushrooms through a meat grinder, cook delicious lean cutlets, zrazy or pie filling from them.
Stewed potatoes with frozen porcini mushrooms
Wonderful boletus mushrooms don't have to be part of any gourmet gourmet meal. The significant protein content allows replacing meat in recipes with mushrooms in any form.
Stewed potatoes with aromatic mushrooms
- potatoes - 0.5 kg
- mushrooms - 400 g
- onion - 1 pc.
- bay leaf - 1 pc.
- a bunch of fresh herbs
- salt and spices to taste.
Step by step cooking process:
- Boil frozen boletus in salted water for about 7 minutes, drain.
- Peel potatoes and onions, chop vegetables at random.
- Lay the mushrooms, onions and potatoes in layers in a cauldron, rooster or a saucepan with a thick bottom, add a little vegetable oil and water from the mushrooms.
- Simmer over low heat, covered until the potatoes are ready, serve hot with fresh herbs.
How to prepare tinder fungus for the winter
To prepare dishes from tinder fungus in winter, it must be preserved in advance. To do this, hot pickled mushrooms are placed in jars, 70% vinegar is added (1 tablespoon per liter). The product is then sealed with a metal lid.
You can also pickle mushrooms. To do this, they are pre-boiled and placed in a jar, alternating with layers of bay leaves, garlic and pepper. Filled cans are tightly closed and stored in a dark place.
Drying tinder fungi is very easy. They are cut into small pieces, strung on a strong thread so that they do not touch each other and hung to dry in the open air.
Smoking mackerel over an open fire. Delicious and fast
We spend the whole summer at the dacha from Friday to Sunday ... me, my husband and our cat Vasya)
Everyone goes about their business - I am busy with the garden, Vasya sits in ambush and catches mice - butterflies, dragonflies and moths, is interested in frogs, lizards ... grasshoppers ... and my husband is busy with the kitchen.
And this is how our favorite mackerel is prepared.
- Mackerel - 2 pieces.
- Lemon - 1/2.
- Currant leaves
- Cherry twigs with leaves
- Rosemary to taste
- Mint - to taste
How to cook:
We take 2 fish.
We gut everything, rinse, dry everything with a napkin.
We also remove the gills - they give bitterness.
Then add salt.
Lemon slices, pepper, currant leaves and cherry sprigs - we put everything inside the fish. I also like to add mint and rosemary, a very subtle aroma ...
In the smokehouse, we put down the branches from the cherries, soaked in advance (we have been harvesting them since spring).
We cut down the dry forest - and into the firewood.
Then lay out the first lattice with currant leaves and cherry twigs with leaves - tightly with a thin layer.
We cover again with a grate and again with a layer of twigs. We spread the mackerel on the twigs, and then cover everything with foil.
Yes, with foil, so that no liquid drips onto the fish from the lid, and close the lid very carefully.
We put on fire and smoke for 15-20 minutes.
We remove the smokehouse from the fire, but do not open it ... it costs another 20 minutes. And here it is - a masterpiece of culinary art is ready))))
The best electric grill models for summer cottages
Grill Tefal GC702D01
The well-known brand "Tefal" has updated the line of electric grills in 2017. The model in question, which has undergone restyling, was no exception. At a cost of 12,840 p. the electric grill has the following set of characteristics. Peak power up to 2000 W, electronic control module with the ability to adjust the temperature. The inner side of the device is covered with non-stick coating, which prevents rapid wear of the product.
The device is quite light: its curb weight (excluding loaded products) is 5.2 kg. The firmware of the model has a number of built-in programs for cooking some dishes with just one click of a button. In this way, chopped steak, poultry, red meat, fish, pork, sausages and lamb can be made. There is one manual mode. In addition, there is a frying level indicator on the panel. The model can cook even from frozen food and maintain the set temperature for the time set by the timer. In general, the unit turned out to be very attractive, both in terms of technical characteristics and reliability. We can safely recommend this electric grill to all lovers of meat cuisine who already have the skills to use this technique.
Grill BBK BEG2001
A wonderful electric grill from a well-known second-tier brand. BBK produces almost any household appliances, from audio players and TVs to stoves and electric grills. Today's model is one of the most bought on the market. The popularity is largely due to its affordable price. The device boldly fits into the line of budget solutions, the price tag of the model starts at 3150 rubles. With such an attractive cost, the consumer gets a maximum performance of up to 2000 watts.
Mechanical control module with overheating protection function and flexible temperature threshold setting. The inside of the appliance is coated with a non-stick coating. Surprisingly, even in a budget solution, there was an opportunity to equip the model with a tray for collecting fat dripping from the prepared products. The device is perfect for home use, its weight is only 3.1 kg. Compact dimensions allow you to place the device even in a small kitchen. Ease of use is added by removable panels, as well as the possibility of using the upper part as a stand-alone work surface. There is an option for automatic heating.
Grill De'Longhi MultiGrill CGH 1030D
The rating of home grills also includes products from the Delongy company. The brand is known for its reliability and high quality technology. The brand specializes in devices of the middle class and the top segment. The CGH 1030D grill was no exception. At a price of 21960 p. he has a good set of qualities. Peak grill power up to 2000 W. The working surface is made of metal. The design complements the fully electronic control unit for the device.
There is full temperature control and a non-stick coating on the inner lining of the device. The set includes a rather convenient tray for collecting fat during cooking and a grill. The control unit is equipped with an easy-to-read display and several removable plates (also for making waffles). There is a timer and the ability to use the top layer as a separate module for cooking.
Grill Maxwell MW-1960 ST
The best option among budget grills at the moment. The device from "Maxwell" has all the advantages of a higher class technology, while having a price tag of only 2799 rubles. The maximum power of the device is 2000 W. The body is made of combined materials (plastic and metal). The device control module is mechanical with overheating protection function and the ability to adjust the temperature.
The inner lining of the model has a non-stick coating. A special drip tray for collecting fat is included in the package. In the back of the case there is a convenient storage compartment for the cord. The model is one of the few that can be used in the "open grill" mode. The optimal entry-level budget solution for those who are not accustomed to overpaying for options that may not be useful in everyday life.
Grill GFgril GF-130 Plate Free
The best electric grill in the middle price range. At a cost of 4549 p. it has a fairly weighty set of characteristics, which ensures high demand for the model for a long time, while it is presented on the domestic market. The main features of the model are as follows: peak power 1.8 kW, the body is completely made of high-quality steel.
The mechanical control module has all the basic settings required for comfortable control of the cooking process. Temperature control is carried out in stages, and the inner coating is equipped with non-stick spraying. The set also includes a special grate and a tray for collecting fat.