Free recipes blog

Ingredients:

12 chicken wings
6 tbsps lemon juice
1 tbsp brown sugar
4 tsp sunflower oil
3 corns, cut into slices
1 piece of ginger, grated

Preparing:

Mix ginger with lemon juice, brown sugar and oil.
Marinate the wings and corn with the previous mixture.

Place wings and corn on skewers and roast for 20 minutes.
Bathe with the ginger mixture and turn them frequently.

Ingredients:

1 cup cream
1 chicken breast, diced
3 slices of pineapple, diced
1 1/2 tsp curry powder
Salt and pepper

Preparing:

Mix the cream with the curry.
Season the chicken with salt and pepper.
Add the chicken and pineapple to cream and refrigerate for 30 minutes.
Insert chicken and pineapple cubes on wood sticks.
Roast in a greased pan or grill and serve.

Ingredients:

12 fresh sardines, cleaned and scaled
2/3 cup all purpose flour
1/4 cup fresh parsley, chopped
4 garlic cloves, chopped
3 tbsp lemon juice
1 tsp ground cumin
Salt and pepper

Preparing:

Mix the garlic and parsley together.
Spoon the herb mixture into the fish cavities and all over.
Sprinkle with lemon juice, cover with plastic wrap and leave to marinate in the refrigerator for 1 hour.

Preheat the grill.

Mix the flour, ground cumin, salt and pepper.
Roll the sardines in the flor to coat.
Brush them with olive oil and cook for 4 minutes on each side.

Ingredients:

900 g lean ground chuck
1/2 cup fresh white bread crumbs
6 sesame seed hamburger buns
2 onions, chopped
1 egg, lightly beaten
1 1/2 tsp finely chopped fresh thyme
Salt and pepper

Preparing:

Preheat the grill.

Mix whit your hands the meat with onions, bread crumbs, egg, thyme, salt and pepper.
Form the 6 large burgers with your hands and cook over hot coal for 4 minutes on each side.
Cut the buns in half and briefly toast on the grill, cut-side down.

Make your burgers with tomato, onion, letucce, mayonnaise, mustard, ketchup, etc.

Ingredients:

225 g lean bacon, rinded and chopped
1 1/2 cup fresh white bread crumbs
1 small onion, chopped
1 egg white
1 tbsp chopped fresh marjoram
Grated rind of 1 lemon
Paprika, to dust

Preparing:

Preheat the grill.

Process the bacon with onion, bread crumbs, marjoram, lemon rind and egg white.
Season to taste with pepper and process briefly.

Divide the bacon mixture into 8 equal portions and form a fat sausage.
Dust with paprika and cook for 10 minutes over hot coals, turning frecuently.

Ingredients:

4 tilapia fillets
1 cup sliced radishes
1 sliced zucchini
3 tbsp rice vinegar
2 tbsp soy sauce
2 tsp minced scallions
1 tsp sesame oil
1/2 tsp sugar
1/4 tsp of wasabi powder or 1 tbsp horseradish sauce

Preparing:

Mix the soy sauce with 1/2 tsp sesame oil and 1/4 tsp sugar.
Marinate tilapia with the mixture for 5 minutes.

Mix rice vinegar, the remaining sesame oil and the remaining sugar.
Combine radishes, zucchini and scallions and bathe with the above mix.

Cook fish on a grill over medium heat for 8 minutes on each side.
Serve the fish with vegetables.

Ingredients:

12 chicken thighs
175 g butter
2 garlic cloves
3 tbsp mango chutney
2 tbsp lime juice
4 tsp cayenne pepper
2 tsp ground turmeric
1 tsp grated ginger

Preparing:

Beat butter with garlic, ginger, turmeric, pepper, chutney and lime juice until well blended.

Roast chicken thighs for 15 minutes.
Bathe thighs with butter and roast for 5 more minutes.

Ingredients:

4 salmon steaks
Juice of 1 lime and finely grated rind
Salt and Pepper

Sauce:
1 large mango, peleed, pitted and diced
1 red onion, chopped
2 passion fruit
2 fresh basil springs
2 tbsp lime juice
Salt

Preparing:

Preheat the grill.

Springle the salmon with the lime rind and pour the juice over them.
Season to taste with salt and pepper, cover and leave to stand.

Sauce:
Place the mango flesh with the onion.
Cut passion fruit in half and scoop out the seeds and the pulp.
Add the passion fruit, the basil leaves, the lime juice and salt to the mango.
Cover with plastic wrap and set aside.

Cook the salmon over medium-hot coals for 4 minutes on each side.
Serve with the sauce.

Ingrdients:

2 eggplants, thinly sliced
2 tbsp olive oil
Sal and pepper

Tsatziki:
4 scallions, finely sliced
3/4 cup natural Greek yogurt
1/2 cucumber, finely chopped
3 tbsp chopped fresh mint
1 garlic clove chopped
Salt and pepper

Preparing:

Preheat the grill.

Mix the yogurt with the cucumber, te scallions, garlic, mint, salt and pepper.
Cover with plastic wrap and leave to chill in the refrigerator for 20 minutes.

Brush the eggplant with olive oil, salt and pepper.
Cook the eggplant over hot coals for 5 minutes on each side.

Serve with the Tsatziki.

Ingredients:

4  sea bass fillets of 113 g each
2 tbsp balsamic vinegar
2 tbsp honey
1 tbsp chili tree crushed
2 tsp olive oil
Salt

Preparing:

Season sea bass fillets with olive oil and salt.
Grilled them by both sides.

Combine vinegar, honey and chile tree.
Bathe sea bass fillets with the mixture while being grilled.

Place sea bass into an oven container and bake for 8 minutes to 200°C (400°F).