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Getting the best from your Barbeque

April 28, 2021

Getting the best from your Barbeque

Now we have our rule of six and can sit out with much missed company – it’s probably time to break out the barbeque and bake, yes – bake!

Deb the Bread

Ever tried baking on the barbeque? It’s beautiful! Once the meat has been served and the lid shut on the barbecue you can use the remaining heat to bake your risen dough! Simply by placing your tin or foil on the barbecue and baking (under a closed lid) for 30 minutes until the loaf is browned and shrinking slightly away from the sides of the tin or foil. Using oven gloves tip the loaf onto a rack and check it is ready by tapping the base of it to see if it sounds hollow. If the loaf is not ready simply pop it back in the tin and return it to the barbecue, close the lid and check again after 3 – 5 minutes. It’s hopefully time to break out the barbeque and bake this weekend! Pictured here are 2 x Ciabatta‘s from the 500g pack – value for money!

How about a mouth-watering Mediterranean Capsicum Slice!  Delicious if eaten warm with a light salad to accompany your barbeque. It can be cut diagonally & served pizza style in rustic slices. Or cut into cubes to go further. Using left overs from the fridge, this is a slice that doesn’t cost a lot!  

Just a simple cake tin and one of Wright’s cake mixes – like this one from Linda – featuring chicken drumsticks, burgers, sausages and kebabs on the top and a snail, worm and a slightly hungry caterpillar in the grass!  Just what would you do with a cake mix for your barbeque? 

Another barbeque cake was made by Doug using our Madeira mix in a square tin.  Full of popping candy in the buttercream for the coals of the barbie.  Decorated with fondant prawns and sausages.  You could produce a barbeque grill cake with lines of liquorice for the grill – a great idea for a clever centrepiece to take along to any barbeque or to serve at the end of yours.

Just a little recipe idea for something to take to a barbeque.   This Courgette & Mushroom Bread is made with our Cheddar & Sundried Tomato Bread Mix & is a great recipe served alongside your barbeque allowing your guests to get all that tearing and sharing going on. This can be warmed on foil after the barbeque starts to cool down.

A barbecue cake that was made a couple of years ago by Sue.  The base is made with our Madeira mix with a buttercream and jam filling.  The fondant work on the top is sensation Sue – thanks so much it’s perfect to take to a barbeque party.

Another lovely idea to serve at a barbeque is made using our lovely light Ciabatta & create this terrifically tasty Potato & Herb Focaccia . We were all intrigued with the delicious flavour of the cooked potatoes, especially as we used the cheaper tinned version for quickness! 

Thinking of others who don’t always go for burgers from the grill. So here is a lovely Roasted Vegetable Plait recipe idea, we created with our Garlic & Rosemary Focaccia, some roasted red pepper and courgettes.  A delicious accompaniment to any vegan requiremens at a barbeque.

This tasty Normandy style bread made with our Cheddar & Sun Dried Tomato bread mix is most welcoming when served warm with a Mediterranean dish. It’s also excellent when cold, cut into cubes for barbeque parties – push a cocktail stick in a cube of this & pop an olive on the top!

This superb Sundried Tomato Melt is excellent to take along to a barbeque or serve at your own. Using our Cheddar & Sundried Tomato bread mix for this one, you simply drain and coarsely chop the extra Sundried Tomatoes required in the recipe, reserving the oil for use later for dipping the bread in.

When your guests start to arrive at your barbeque you could have started to prepare a beautiful Bruschetta starter for them. In making eight Bruschetta bases from our Ciabatta, when the bread is cold, you drizzle each piece with olive oil and rub in some garlic. Pile each base with chopped tomatoes and fresh basil leaves before topping each with a slice of Mozzarella cheese. Pop them on the barbeque whilst it is warming up for the meat, until the Mozzarella has melted and the base is crisp.

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