Tarte Tatin

Ingredients:

• 3 apples
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• ½ cup sugar
• 250g pie dough
• Plain flour for dusting
• A pinch of salt

Method:

• Prepare the BBQ for indirect cooking over medium heat (180°C)
• Peal the apples and cut them into cubes
• Place the apples in an oven-proof frying pan or in a flameproof ceramic tatin dish
• Add the cinnamon, the nutmeg, the sugar and the salt
• Mix everything together and let aside
• Roll the pie dough to a 5mm-thick round on a lightly floured surface and cut a 24cm circle, using a plate as a guide
• Place the disc of pie dough on top
• With a knife, prick an X in the middle of the pie
• Place on the BBQ on indirect medium heat and close the cover
• Bake for about 25 minutes
• Let it cool down
• Inverting it onto a large serving plate

Tip: Add vanilla ice cream before serving

Crême Brûlée (6 servings)

Equipment:

• 6 crème brûlée dishes
• crème brûlée iron
• 2 cups wood chips (preferably oak or apple) soaked in water to cover for 1 hour, then drained

Ingredients:

• 3 cups heavy cream
• 1 vanilla bean, cut in half lengthwise
• 1 cinnamon stick
• 2 strips lemon zest
• 8 egg yolks
• 1 whole egg
• 1/3 cup granulated sugar, plus 6 tbsps for the crust
• Boiling water

Method:

• Prepare the BBQ for indirect cooking over medium heat (180°C)
• Mix the cream, vanilla bean, cinnamon stick, and lemon zest in a saucepan and cook on low for 5 minutes until simmering. Let it rest
• Meanwhile, combine the egg yolks, egg, and sugar in a large bowl and whisk just to mix
• Whisk the cooled cream into the yolk mixture
• Poor the mix into the crème brûlées dishes
• Place crème brûlées dishes in a roasting pan and add enough boiling water to the pan to come 1/4 inch up the side of the dishes
• Place the pan on your BBQ. Toss the wood chips on the coals.
• Indirect grill the crème brûlées until just set, about 20 minutes. (Your mixture should wiggle when you tap the dishes)
• Transfer the crème brûlées to a rack to cool to room temperature, then refrigerate until really well chilled, about 3 hours
• Just before serving, set up your BBQ for direct grilling and preheat to high. Heat the crème brûlées iron until extremely hot in the embers or on the BBQ grate
• Sprinkle 1 tablespoon of sugar on top of each crème brûlées
• Lower the iron onto the crème brûlées just long enough to harden and caramelize the top, about 15-20 seconds
• Serve

Carrot cake

Ingredients:

• 1/2 cup apple sauce
• 2 tsps baking powder
• 1 tsp baking soda
• 1 1/2 cups brown sugar
• 1/2 cup butter
• 3/4 cups canola oil
• 3 cups Carrot, Grated
• 1 1/2 tsps ground cinnamon
• 2 packages cream cheese
• 4 eggs
• 2 cups Flour
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/2 tsp Salt
• 1/2 cup Sugar
• 3 cups icing sugar

Method:

Cake:

• Preheat your BBQ to 180°C
• Line the bottom of 2 9-inch cake pans with baking paper and spray the sides with cooking spray
• Mix the flour, baking powder and soda, spices and salt in a large bowl
• In another bowl, mix the oil, eggs, sugars, and applesauce and whisk together. Add carrots and stir until well combined
• Pour the apple sauce mix into the powder mix
• Stir until combined but do not over mix
• Pour the batter evenly between the two cake pans.
• Bake for about 35 minutes in your BBQ, rotating the cake pans halfway between the cook
• Remove from the BBQ and let it cool down

Frosting:

• Beat the cream cheese until smooth
• Add the butter and icing sugar and mix until well combined
• Place one half of the cake on a plate and top with the frosting, then place the second half of the cake on top
• Cover with the remaining frosting

Chocolate fudge brownie

Ingredients:

• 1/2 cup pecan nuts
• 1 tbsp almond butter
• 1 tbsp cacao powder
• 1 raw chocolate bar of your choice

Method:

• Slightly crush the nuts 
• Mix the crushed nuts with the almond butter and cacao powder until everything is well combined, you should obtain a sticky mixture
• Break the chocolate into small squares
• Take some of the brownie mix in your hands and shape it around a square of chocolate
• Form a small square shape with the brownie ball and set aside
• Repeat with all of the mixture
• Place your brownies on the BBQ on baking paper and heat them under the grill for around 3 minutes, they should be crispy and darkened on the outside and the chocolate to be runny in the center

Chocolate Muffins (4 servings)

Equipment:

• Muffin tin

Ingredients:

• 1 ¼ cups dark baking chocolate
• ½ cup butter
• 2/3 cups flour
• 1 cup icing sugar
• 3 eggs
• 4 dark bitter chocolate squares

Method:

• Prepare the BBQ for indirect cooking over medium heat (180°C)
• Melt the butter and the chocolate in a saucepan, remove the pan from the heat
• Mix the sugar and the eggs in a bowl, add the melted chocolate and butter to the mix, then add the flour, stir with a spatula
• Grease the inside of your muffin tin with soften butter
• Pour the mix into 4 holes of the muffin tin
• Add a chocolate square in the middle of each individual mix
• Cook the muffins over indirect medium heat (180°C) for 15 minutes

Cookie and ice cream

Ingredients:

• 1 ¼ sticks of butter
• ½ cup brown sugar
• ¼ cup white sugar
• 1 egg
• 2 tsps vanilla extract
• ½ tsp salt
• 1 ¼ cups flour
• ½ tsp baking soda
• Vanilla ice cream

Method:

• Mix butter and sugars until light and fluffy
• Add the eggs and the vanilla extract to the mix and keep stirring
• Add flour, salt, baking soda and chocolate chips
• Place your cookie dough balls on tin foil
• Heat your BBQ to 180°C
• Place your cookie dough on the BBQ and close the cover
• Bake for about 5 minutes
• Let it rest and serve with vanilla ice cream

Tip: Create an ice cream sandwich by placing the ice cream in between 2 cookies

Pineapple French Toast (4 servings)

Ingredients:

• 4 brioche bread slices
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 cup milk
• 1 pineapple cut in circle slices
• Honey

Method:

• Beat egg, vanilla and cinnamon in shallow dish. Stir in milk
• Dip the brioche bread slices in egg mixture, turning to coat both sides evenly
• Brush the pineapple slices with honey
• Heat your BBQ to 230°C
• Place the bread on the BBQ, 3-4 minutes per side so you can see the marks of the grill on the bread and remove from the BBQ
• Place the pineapple slices on the BBQ for 1-2 minutes
• Remove from the BBQ, place the pineapple on the brioche bread slices and serve

Tip: Add vanilla ice cream on top of your desert before serving

Provençale baked peaches (2 servings)

Ingredients:

• 2 washed and patted dry peaches cut in half (pit and stem removed)
• 1 tbsp vegetable oil
• 1 tbsp honey/golden syrup
• 1 tsp ground cinnamon
• 1 spring fresh rosemary (remove leaves from stem)
• 2 scoops vanilla ice cream

Method:

• In a bowl, mix the oil, syrup/honey and cinnamon
• Place the prepared peaches in the mixture and coat
• Leave to marinate for 10-15 minutes
• Remove peaches and brush off excess mixture
• Place the peaches face down on the BBQ to get grill marks across the face of the fruit
• After 4-5 minutes, rotate the peaches 90 degrees to get wonderful criss-crossed markings
• Flip the peaches and sprinkle the rosemary across the peaches
• Cover and leave for 8-10 minutes or until softened
• Remove from the BBQ and let cool until warm
• When the peaches are still warm but not hot add the vanilla ice cream and serve

Dark chocolate, banana and strawberry French toast (4 servings)

Ingredients:

• 8 brioche bread slices
• 1 egg
• 1 tsp vanilla extract
• 1/4 cup milk
• Dark chocolate 70%
• 4 handfuls of diced strawberries
• 2 bananas, sliced

Method:

• Beat egg and vanilla in shallow dish. Stir in milk
• Briefly dip half of the brioche bread slices in egg mixture, only on one side
• Place the dipped bread slices on a plate and add chocolate, strawberries and bananas on top
• Dip the rest of the brioche bread slices in the egg mixture and make a sandwich with the first slices
• Heat the BBQ to 230°C
• Place the 4 sandwiches on the BBQ with tin foil, 2 minutes on each side
• Remove from the BBQ and serve

Tip: add icing sugar before serving

Banana Smore (4 servings)

Ingredients:

• 4 Bananas
• A bag of chocolate chips
• A bag of mini Marshmallows
• A pack of ginger snaps

Method:

• Heat your BBQ to 180°C
• Cut open the banana on its side, with a knife, from the stem to the opposite end
• Gently open up the banana a bit
• Add some chocolate chips and marshmallows inside of the banana
• Place on the BBQ for about 8-10 mins
• Remove from the BBQ, open the tin foil, add crunched ginger snap and serve

Tip: Vegan option possible with dark chocolate