Sun, barbecue and salad
Into the summer and on to the grill.
Stuffed pointed peppers
- 2 red pointed peppers
- 150 g bulgur/couscous
- 200 g feta
- 1 red onion
- 4 sprigs thyme, rosemary
- 4-6 walnuts, chopped
- 1 tsp lemon juice
- 2 tbsp olive oil
- 2 tsp. feta cheese seasoning, salt and pepper
First, wash the peppers, cut lengthwise and remove the core.
Let the couscous swell according to package instructions, add butter in flakes and cook over low heat for about 3 minutes. Crumble the feta and finely dice the onion.
Now mix the feta, olive oil, nuts, onions, couscous and herbs and season with lemon juice, olive oil, salt and pepper. Then fill the mixture into the peppers.
Now sprinkle the finished stuffed peppers with the feta cheese seasoning. Place peppers on the hot grill grate and grill over indirect heat with the lid as closed as possible until the peppers and cheese are soft.
After about 15 minutes, remove from grill and serve hot.
Foccacia from the pizza stone
- 500 g flour
- 1 cube fresh yeast
- 1 tsp salt
- 50 ml olive oil
- 310 g water Colored cherry tomatoes
- 2 sprigs rosemary
- 5 tbsp olive oil
Dissolve half the yeast cube in the lukewarm water and mix with the sugar. Mix the yeast solution with the remaining dough ingredients to form a very soft yeast dough. Let the dough rise in a covered bowl for about 1-2 hours.
Pluck the rosemary sprigs and mix with the olive oil.
Then transfer the dough to a floured work surface and portion as desired, being careful not to knead too hard or the dough will fall back together.
Then press the halved cherry tomatoes into the bread and let it rise covered for 30 minutes.
In the meantime, preheat the pizza stone to 200°C, then put the focaccia on the grill for 25-30 minutes.
After about 10 minutes, brush the focaccia with olive oil and rosemary mixture and serve warm.