Deze gekruide krieltjes met van de barbecue zijn onmisbaar bij een gezellig avondje barbecueën.
Discover the ease and deliciousness of Crockpot BBQ Pulled Pork, a perfect blend of tender, flavorful meat and smoky BBQ sauce. Ideal for hassle-free dinners, it's a versatile dish that promises to delight with every bite.
Makkelijk recept voor zelfgemaakt bifteki. Ik maakte Griekse bifteki spiesjes waar je je vingers bij aflikt, zo lekker!
Mouthwatering pulled pork recipe cooked low and slow in the oven comes out amazingly tender and delicious. Tossed with bbq sauce and served on toasty buns with coleslaw and pickles.
An easy, no-fail BBQ Meatloaf Recipe made simple and delicious! Loaded with smoky spices and tons of flavor, and topped with a sweet and sticky BBQ Sauce glaze
Instant Pot Brisket - the easiest, quickest and most delicious beef brisket recipe! This tender, melt in your mouth BBQ brisket is sure to become one of your favorite instant pot recipes ever!
Vous cherchez toujours une bonne façon de faire le porc sur le BBQ? Cette recette est parfaite et la marinade vraiment goûteuse!
Heerlijke puntpaprika's gevuld met geitenkaas en honing.
De barbecue geeft de aubergine mooie grillstrepen en een lekker rokerige smaak.
A super easy recipe for Korean BBQ with the most flavorful marinade! The thin, tender slices of meat cook SO quickly!
Genieten van een verrukkelijk vegetarisch voorgerecht? Dat gaat zeker lukken met deze gevulde portobello met mediterrane smaken.
Servings: 4 - 5 people Calories: 264 kcal Ingredients: Pumpkin: 600 g / 1.2 lb pumpkin (after peeling), cut into 3cm / 1.25" cubes (Note 1) 1 1/2 tbsp olive oil Salt and pepper Dressing: 2.5 tbsp / 50 ml extra virgin olive oil 2 tbsp balsamic vinegar 1 tbsp honey Salt and pepper Salad: 1/4 cup / 35g pine nuts (Note 2) 150 g / 5 oz baby spinach leaves (4 handfuls) 60 g / 2 oz feta , crumbled (or more!!) Instructions Preheat oven to 220C/430F (standard) or 200C/390F (fan/convection). Toss pumpkin with olive oil, salt and pepper. Spread on baking tray, bake for 20 minutes. Remove from oven, flip, then bake for a further 7 - 10 minutes until golden but not mushy. (Note 3) Loosen pumpkin with egg flip (it can adhere as it cools), then if serving salad at room temperature, leave to cool. Shake Dressing in a jar. Taste and adjust to taste. I like it a bit sharp because it balances out the flavours in this salad. Toast pine nuts in a dry skillet over medium heat until light golden and it smells nutty. Remove pine nuts from skillet as soon as it's ready. Place Spinach in a bowl. Drizzle with a bit of dressing then toss. Add pumpkin, just a bit of feta and pine nuts, then GENTLY BRIEFLY toss just to disperse the feta. (If you toss vigorously, the feta can make it look messy). Transfer to serving plate. Sprinkle over remaining feta and pine nuts. Just before serving, drizzle with remaining dressing (dressing doesn't stay on baby spinach well, so worth drizzling at end). Serve!
