What to cook at the stake

The long-awaited warming should certainly be met by gatherings at the campfire with friends and relatives. What could be better than a picnic in nature with loved ones?

Except How to cook fish on the fire Or barbecue, you can quickly brew some amazing snacks.





What to cook at the stake editorial "Site" I'd love to tell you. what can be cooked at the stakeExcept for the fragrant barbecue. These simple dishes, which are prepared for half an hour, will definitely diversify the picnic in nature.





Champignons on swords Ingredients

• 500g champignon
• 2 tbsp vegetable oil
• 3 cloves of garlic
• 1 pinch of dried dill
• salt
• ground black pepper

Preparation

1. Peel the garlic and cut it finely.
2. In a durable package, stir dill, garlic, salt, pepper, vegetable oil and mushrooms.
3. Pick mushrooms in a package of 4-6 hours.
4. Set the mushrooms on the swords and roast until ruddy for 7 minutes. Don’t forget to turn the mushrooms over to roast them evenly.
   
   
   
   

Potatoes in foil Ingredients

• 10 potatoes
• 6 tbsp vegetable oil
• 4-5 cloves of garlic
• salt
• chili
• 1 bundle of dill

Preparation

1. Peel the potatoes and cut the harmonica.
2. Finely chop the garlic and stir with sliced dill.
3. Grease the potatoes with butter, salt it and pepper it, sprinkle dill with garlic.
4. Wrap each potato in foil and fry at the stake for 20 minutes.
   
   
   
   

Burgers Ingredients

• 1kg mincemeat
• 20g adjik
• 5 cloves of garlic
• 20ml soy sauce
• 8 slices of cheese
• 1 red bulb
• 2 tomatoes
• 2 pickles
• 6 lettuce leaves
• 20g Dijon mustard
• 20g ketchup
• 20g mayonnaise
• 8 buns
• chili

Preparation

1. Cut the tomato and cucumbers in circles.
2. Squeeze the garlic through the press or cut finely with a knife.
3. Cut the onions with rings, shreds.
4. Add minced onions, garlic, ajika, soy sauce, pepper. Stir thoroughly.
5. Form flat flat cakes of minced meat, put a piece of cheese between two cakes and fill the edge tightly.
6. Fry the cutlets on average heat on coals of average temperature 10 minutes, turn the cutlets from time to time.
7. Mix mustard, ketchup and mayonnaise for the sauce.
8. Cut the buns in half and roast on the inside for 1 minute.
9. On the lower part of the bun, spread the sauce, put on top a patty, salad leaf, tomato, cucumber, onions with rings and cover the top of the bun, also smeared with sauce.
   
   
   
   

Toast with zucchini Ingredients

• 3 cloves of garlic
• 1 bundle of dill
• 3 tbsp vegetable oil
• salt
• ground black pepper
• cherry
• 1 baguette
• 1 zucchini
• 150g cottage cheese

Preparation

1. Mix finely chopped onions and garlic, add 2 tbsp butter, salt and pepper.
2. Cut cherry tomatoes in half and stir with garlic and onions.
3. Cut the baguettes and zucchini in circles.
4. On the grille, fry the baguette on both sides.
5. Oil zucchini, salti and pepperchi. Roast the grille on both sides.
6. Lubricate the baguette with cheese, put zucchini and garlic mixture on top.
   
   
   
   

Vegetables on coal Ingredients

• 2 eggplant
• 1 zucchini
• 2 Bulgarian peppers
• 3 cloves of garlic
• 0.5 tbsp ground black pepper
• 1 tbsp dried basil
• 1 tbsp hop-suneli
• 80ml soy sauce
• 4 tablespoons of vegetable oil

Preparation

1. Eggplant and zucchini cut in thick circles, and pepper in large pieces.
2. Cut the garlic, basil. Add hops-suneli, black pepper, half soy sauce.
3. Pump the vegetables in the seasoning and fields with the remaining soy sauce.
4. Marin the vegetables for 20 minutes and send to grill for about 10 minutes before the blush crust.
   
   
   
   

Grilled fish Ingredients

• 4 fish carcasses
• 2 tbsp olive oil
• 1 lemon
• salt
• 1 bundle of green
• peppery

Preparation

1. Clean and gut the carcass, wash thoroughly.
2. Mix olive oil, lemon juice, lemon peel, garlic, salt and pepper.
3. In the prepared mixture, marinate the fish for 30 minutes in the refrigerator.
4. On the grill, cook the fish for 20 minutes, watering the marinade so as not to overdry the dish.
5. Serve the fish and the vegetables on the grill.
   
   
   
   

Adyghe cheese grilled Ingredients

• 300g Adyghe cheese
• 3 tablespoons of vegetable oil
• 3 cloves of garlic
• seasoning "Italian herbs"

Preparation

1. Cut big plates of cheese.
2. Mix the butter, pass the garlic through the press and add the seasoning.
3. Pieces of cheese in the sauce and roast on the grille to ruddy crust.
   
   
   
   

Brussels sprout in sauce Ingredients

• 400g Brussels sprout
• 3 tbsp vegetable oil
• 60ml balsamic vinegar
• 1 tbsp honey
• 1 tbsp grainy mustard
• salt
• chilled
• 50g hard cheese

Preparation

1. Cut the cabbage in half.
2. Mix butter, bite, mustard, honey, salt and pepper, mix the mixture well.
3. Crash the cabbages in this mixture and plant on the swords or skewers.
4. Roast the cabbage for 10 minutes until it is soft.
5. Rub the hard cheese and sprinkle it on the finished cabbage.
   
   
   
   

Even if you don’t have a grill, you can easily make it with your own hands. And if the barbecue failed, do not hurry to get upset, there are several ways to correct the situation and still eat fried meat.

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