Le Petit Menu #1
Time to fire up those barbecues
When the sun graces us with its presence, it's time to embrace the flames (the good kind, of course)—even if you're in the UK, where barbecuing in a downpour is practically a national pastime. As for me, living in Sweden, where they're known to barbecue even in winter, I'll stick to the warmer months for firing up the grill.
Starter {nf, gf}
Recipe: Chilled Courgette and Yoghurt Soup with Barbecued Prawns
{no paywall} This soup is cool and refreshing, a perfect contrast to the smoky, salty-sweet prawns. Prawns are one of my favourite things to pop on a barbecue; they cook quickly without drying out and the smokiness makes them even more delicious.
Main {nf, gf, df*, v, pb*}
Recipe: Charred Spicy Aubergine Skewers
I'm using the aubergine in this recipe like you would a good piece of meat, marinating it overnight. This allows the water to be drawn out of the aubergine and the spices to permeate the flesh instead. Charring the aubergine on the barbecue really gives these skewers a that unami/meaty depth of flavour.
Dessert {nf, v}
Recipe: Strawberry and Basil Chantilly Cream Hot Dogs
I'm not sure what the statistic is but I'm pretty certain Swedes consume the same amount of hotdogs as a New Yorker if not more. They are the go to food here with hotdogs available at petrol stations…
Abbreviations
v - vegetarian, gf - gluten free, nf - nut free, df - dairy free, pb - plant based.
Love the charred spicy aubergine skewers idea. Must try 😍