Sun, barbecue and salad
Into the summer and on to the grill.
10 years of RÖSLE BBQ!
If this is not a reason to celebrate - in addition to the anniversary grills, which become real birthday children with a great special equipment, we celebrate with great promotional prices for you.
Everything around the barbecue.
Because barbecuing not only takes place on the grill itself, but also in the preparation of all kinds of utensils are needed.
What would a barbecue evening be without a delicious potato salad, without homemade barbecue skewers, the vegetables for the vegetable pan or the own steak pepper mixture, which must not be missing as a finish?
Find the right products for your next barbecue evening here.
The perfect tool for preparation
Stuffed pointed peppers
Ingredients:
- 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
Preparation:
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.
This makes barbecuing fun!
Foccacia from the pizza stone
Ingredients:
- 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
Preparation:
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.