Spring has arrived and for many it means more working from home this year. It doesn't have to be a boring lunch, on the contrary. Why not fire up the grill and prepare a quick lunch in the fresh air? Be tempted to have lunch outside with these simple recipes.
Sandwich with chicken breast, brie and olive tapenade
Ingredients
2 slices of one day old bread
1 piece of chicken breast
2 tablespoons olive tapenade
30-40 g brie
Special equipment: Waffle and sandwich maker
This is what you do:
In the kitchen
Spread the olive tapenade on the bread
Cut the chicken breast
Cut the brie into thin slices
At the grill
Prepare the grill for direct, medium heat. Place the waffle and sandwich maker on the grill and let it preheat for five to eight minutes.
Place the chicken breast in it and grill for about five to eight minutes. Turn the iron 180 degrees and bake the chicken breast for another eight minutes or until it has reached a core temperature of 65 degrees. Let the chicken breast rest for five minutes before slicing it.
Assemble the sandwich with brie and grilled chicken.
Then place it in the sandwich maker. Close the iron and grill it on each side for about five to eight minutes. Check if the surface has a crispy crust.
Tip: You can also use beef or ham instead of chicken breast.
Sandwich with Bresaola, Parmesan and Pickles
Ingredients
2 slices of day-old bread as desired
3-4 thin slices of bresaola
5-6 gherkins
30-40 g parmesan
1 tbsp mustard
Special equipment:Waffles and sandwich maker
This is what you do:
In the kitchen
Put mustard on the bread.
Cut thin slices of Parmesan cheese with a vegetable peeler and place on the bread. Cut the gherkins in half lengthwise and place them on top of the cheese.
Finally put bresaola on the bread.
At the grill
Prepare the grill for direct, medium heat. Place the waffle and sandwich maker on the grill and let it preheat for five to eight minutes. Place the sandwich in the iron and close it. Grill it for about five to eight minutes. Turn the iron 180 degrees and grill for another five to eight minutes, or until a crispy surface forms.
Tip: To get a crunchy crust, you can brush the bread with a little oil.
Waffles with salmon and spinach
Ingredients
50 g smoked salmon
200 g wheat flour
1 teaspoon baking powder
½ teaspoon salt
5 eggs
450 ml milk
450 ml whipped cream
A handful of spinach
Butter for frying
Salt and pepper
This is what you do:
In the kitchen
Melt the butter over low heat.
Mix flour, baking powder and salt in a bowl and beat lightly with a hand mixer. Add the eggs one at a time, then add milk and cream.
Rinse the spinach and dry. Cut the salmon into 1cm pieces.
Put the melted butter and spinach in a blender and blend for 4-5 minutes. Add the mixture to the dough and stir until the dough is smooth.
At the grill
Prepare the grill for direct heat – about 185 °C. Place the waffle and sandwich maker on the grill and preheat for 5-8 minutes.
Make sure the dough covers the entire surface. Place 4-5 slices of salmon on the dough and place another thin layer of dough on top. Close the iron and bake for 6-8 minutes. Then turn the iron 180 degrees and bake for about 6-8 minutes, or until the waffle is golden brown on both sides. Season with salt and pepper and serve the waffles with whipped cream mixed with red onion, roe and dill.
Spanish omelette
Ingredients
1 pound boiled potatoes
1 onion
2 red baked peppers
1 dl whipped cream
1 dl milk
5 eggs
Salt and pepper
This is what you do:
In the kitchen
Cut the potatoes into smaller cubes. Peel the onions and cut them into small cubes. Cut the peppers into strips. Whip cream, milk, eggs, salt and pepper.
At the grill
Prepare the grill. If using a charcoal grill, use the equivalent of one grill starter with prepared briquettes. Place the pan on the grill over direct heat and fry the onion in a little butter until tender. Add potatoes and peppers and let it grill for a while. Then put the egg mixture on top, put the pan on direct heat and place the lid on the grill. Grill the omelette firmly and serve immediately. This takes about 20 minutes.
