Już niebawem majówka. To nie tylko czas odpoczynku, ale spotkań z rodziną czy znajomymi przede wszystkim na świeżym powietrzu. Wykorzystajcie ten czas maksymalnie i przygotujcie pyszne dania, które zjecie pod chmurką!
Grillowana kukurydza po meksykańsku
- 4 kukurydze
- ½ szklanki majonezu wege
- 1½ szklanki jogurtu
- ¼ szklanki świeżo posiekanej kolendry
- szklanka świeżo startego parmezanu
- sok z 1 limonki
- czerwone chili
- 2 limnki pokrojone w talarki do dekoracji
W małej misce wymieszaj majonez, śmietanę i kolendrę. Kukurydzę zdejmij z grilla i polej sosem. Wyciśnij sok z limonki na kukurydzę i całość posyp parmezanem i chili.
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| fot. www.therecipecritic.com |
Grillowana bataty
- 2 bataty
- 2 łyżki oliwy z oliwek
- pół łyżeczki soli
- pół łyżeczki świeżo zmielonego pieprzu
- 2 łyżki soku z limonki
- 2 łyżki zmielonej kolendry
- półtorej łyżki oliwy z oliwek
- pół łyżeczki nektaru z agawy
- szczypta soli
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| fot. www.cookincanuck.com |
Grillowany łosoś z sosem tzatziki – pyszna micha
- 2 – 4 kawałków świeżego łosiosa
- oliwa z oliwek
- sól i pieprz
- cytryna
Sos tzatziki
- pół szklanki jogurtu
- pół filiżanki kwaśnej śmietany
- ząbek czosnku
- łyżka soku z cytyny
- pół łyżeczki soli
- szczypta białego pieprzu
- pół szklanki posiekanego koperku lub mięty
- półtorej szklanki pokrojonego w kostkę ogórka
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| fot. www.feastingathome.com |
Soon it will be a picnic time. It isn’t only the time of rest, but meetings with family or friends, especially in the open air. Make the most of this time and prepare delicious dishes that you will eat under the cloud!
accompanied by a glass of your favorite Prosecco and delicious snacks.
Staying in the open air, if possible, enrich with light, but filling and of course vegan dishes. It is important that they are quick and uncomplicated so as not to waste time in the kitchen for long periods. This time is better to spend outside catching the sun and laughing in
good company 🙂 I recommend you a few dishes that will be great for a
picnic, but also for an unexpected reception for guests.
Grilled Mexican corn
Components:
- 4 maize
- ½ cup vege mayonnais
- 1½ cups of yougurt
- ¼ cup of freshly chopped coriander
- a glass of freshly grated Parmesan cheese
- juice from 1 lime
- red chili
- 2 lemons cut into decorations for decoration
Remove the husks from the corn. Grill the corn in the grill pan or hot grill. Rotate from time to time until it starts to burn slightly. In a small bowl, mix the mayonnaise, cream and coriander. Remove the corn from the grill and pour over the sauce. Squeeze the limon juice on the corn and sprinkle with Parmesan and chili.
Grilled sweet potatoes
Components:
- 2 sweet potatoes
- 2 tablespoons of olive oil
- half a teaspoon of salt
- half a teaspoon of freshly ground pepper
Components for dressing:
- 2 tablespoons of lime juice
- 2 tablespoons of ground coriander
- one and a half tablespoon of olive oil
- half a teaspoon of agave nectar
- pinch of salt
Boil potatoes for 20 minutes. After this time, put them on the board and let them cool down. Preheat the grill or barbeque pan. Cut the sweet potatoes into thick slices, brush with olive oil and season with salt and pepper. Place the sweet potatoes on the grill and cook 2 minutes on each side until browning. During this time, prepare your dressing. Mix all ingredients in a bowl. Put the finished potatoes on a platter and pour over the dressing.
Grilled salmon with tzatziki sauce – delicious bowl
- 2 – 4 pieces of a fresh salmon
- olive oil
- salt and pepper
- lemon
Tzatziki sauce
- half a glass of yogurt
- half a cup of sour cream
- clove of garlic
- spoon of lemon juice
- half a teaspoon of salt
- a pinch of white pepper
- half a cup of chopped dill or mint
- one and a half glasses of cucumber diced
Optionally, you can add boiled quinoa, rice, rucola, grilled vegetables like zucchini, eggplant, and pepper.Prepare the grill. Cook quinoa. Put salmon on the olive oil and season with salt and pepper. Put down the flavors to chew. Prepare tzatziki. Place all ingredients except dill and cucumber in a bowl. Mix the whole. Add cucumber and dill. Place the salmon on the grill with the vegetables you chose as an accompaniment. Grill the fish on both sides for 3-4 minutes. Great if you prepare a lemon on the grill, which will be not only a great decoration, but also you can squeeze it on the fish.Prepare two bowls. Divide the quinoa and put it in a bowl. Add greens, fresh vegetables if you like. Place grilled vegetables and salmon on it. Squeeze the grilled lemon and add tzatziki to the whole dish.