Heat your grill and get ready for a sweet treat after your BBQ

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

 

 

 

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