Barbecuing is one of the most popular activities in Germany: 97% of people here say they love to grill. But BBQs can get boring easily, since eating the same boring leaf salad and grossly marinated cheap meat just doesn’t do the trick anymore at some point. But here comes the game changer for you BBQ summer 2020: our BlugBQ recipe book, filled with unusual idea that have a guarantee of making your barbecue evening a highlight of the season. We at the Blug have tested and rated the BBQ trends of 2020 exclusively for you. Have a look at our slideshow for the tops and flops:
Grilled peaches with goat’s cheese
This recipe is exactly what a good recipe should be like: minimum effort, maximum reward. Preparing the goat’s cheese filling is ridiculously simple: You mix a package of goat’s cream cheese with a cup of sour cream (Schmand), season the mixture with salt, pepper and a splash of lemon juice. Also make sure to pack some rosemary. At the barbecue, slice the peaches in half, remove the pits and place them on the grill with their inner side facing down. Once they are slightly brown and begin to develop grill marks, turn them around and fill the pit hole with the goat’s cheese mixture. Now you leave them for a few more minutes until they are grilled from the other side as well. Then you take them down, decorate them with a little rosemary and voilà, the highlight of your BBQ is ready!
Alternatively, you can also eat the grilled peaches by themselves. If you have a sweet tooth, serve them with yoghurt and a little honey. Of course you can easily make this dish vegan by using soy yoghurt and agave syrup.
(metric system conversion below)
For the buns: Mix 120 ml water with 1 pck. dry yeast and 2 tbsp sugar in a bowl. Add 170 ml plant based milk, 2 tbsp vegetable oil and 375 g flour (type 550) and knead in a food processor for 5 min. Let it rise for 1 hour. Form the dough into small buns and let it rise again for 30 min. Combine 3 tbsp pf plant based milk with 1 tsp of corn starch and 1 tsp mustard and spread the mixture on the buns. Preheat the oven at 180° C and bake for 15 min (check after 10 though and then decide how dark you want them to get, depends on the size of the buns).
For the pattys: Grind kidney beans (1 can á 255 g), 100g smoked tofu and 4 tbsp oats in a bowl (tip: don't ground to finely). Add half a red onion, again 2 tbsp oats, 1 tbsp mustard and 1 tbsp tomato paste and mix well. Season with salt and pepper and form into small pattys. Put on the grill and: done!
You can eat it with a tiny lettuce leaf, little pickles and a dab of ketchup or just enjoy them plain.
Conversion table
120 ml water = 1/2 cup
170 ml milk = little less than 3/4 cup
375 g flour = 3 cups
180°C = 350° Fahrenheit
255 g kidney beans = 0,5 lbs
100g smoked tofu = 0,2 lbs
As easy as it gets and surprisingly delicious: Split heads of lettuce in half and shortly put them on the grill. Trust us, it's tasty!
This one's a flop. 1/10, wouldn't recommend.
Split the apricots, remove the pits and lard them with rosemary, then onto the grill they go. Not too bad!
Just a few minutes on the grill and your melon will taste more intense and slightly smokey. Our takeaway: 2020 is the year of grilled fruit!
Ca 500 g pitted and peeled beef tomatoes
1-2 bell peppers
1 big onion
garlic according to taste
tomato paste
1 chili without seeds or chili powder
salt, pepper, sugar
a bunch of parsley
Chop everything. Watch out: peeling (not such a secret tip: leaving the tomatoes in boiling water for a while, then chilling them with cold water will make it easier) and pitting the beef tomatoes can be a messy business. Sweat onions and garlic in oil. Add tomato paste, bell peppers and chili, if you like. Then add the tomatoes and let everything simmer for ca. 25 minutes. Add water or broth if necessary. Season with salt, pepper and a hint of sugar, according to your taste. Then take it off the stove and fold in the parsley.
Why buy it when you might as well make it yourself? Take some butter and mix it with literally all the herbs you can find - there you go, enjoy your herb butter!
This salad is easily made and adds some variety to your side dish buffet. Cut and mix cucumber, watermelon, feta cheese and a green onion. Make a dressing out of oil, vinegar, salt, pepper and a little bit of sugar to go with it - if you want some more taste, add honey and mustard. The only small difficulty: Be careful to keep the ingredients at an equal balance, otherwise the salad is only half as good!
