VEGETARIAN CLASSICS
BAKED EGGPLANT MELANZANE
Preparation Time: 30 minutes
Grill method: Direct
Grill Temperature: 250ºC
- Eggplant
- Flour for dusting
- Oil
- Mozzarella Ball (sliced into 3mm thick)
- Tomato Sauce (pasta sauce)
- Garlic Minced
- Parmesan Cheese
- Fresh Basil Chopped
- Salt & Pepper
- Ramekin Mould
- Weber Roasting Rack & Shield
- Weber Premium Gloves
- Weber Vegetable Basket
- Weber Tong
- Weber Griddle
- First, cut the eggplant into ½ cm thick.
- Dust with flour.Heat up a griddle and add oil, fry eggplant till golden brown on both side.
- Once done transfer to paper towel tray and leave to cool.
- Mixed tomato sauce with garlic, parmesan cheese, basil, and season with salt and pepper.
- Lightly oil ramekin and lay 1 layer with eggplant, follow by tomato mixture and repeat.
- Topped with sliced mozzarella.
- Preheat grill to 250ºC and place prepared eggplant on the roasting shield and rack.
- Bake for 25 minutes or until cheese is golden brown.
- Serve warm.
MUSHROOM QUICHE
Preparation Time: 30 minutes
Grill method: Indirect
Grill Temperature: 150ºC
- Shitake Mushroom – Sliced
- Onion – Sliced
- Fresh Thyme Finely Chopped
- Parmesan Cheese / Swiss Cheese
- Mixture:
- Fresh Cream 250 ml
- Fresh Milk 250 ml
- Whole Egg 3 nos
- Nutmeg Pinch
- Salt & Pepper to taste
- Quiche Dough:
- Plain Flour 600 gm
- Unsalted Butter 340 gm
- Whole Egg 1 nos
- Salt 10 gm
- Weber Roasting Rack & Shield
- Weber Premium Gloves
- Weber Tong
- Weber Vegetable Basket
- Tin Mould
- STEP 1:
- Heat up the grill to 250ºC.
- Season mushrooms and onions with olive oil, salt, and pepper and transfer into vegetable basket.
- Cooked for 5 minutes on direct heat.
- Remove and leave to cool.
- STEP 2:
- Prepare the mixture by adding eggs into a whisking bowl and beat well.
- Add milk, cream, nutmeg, and seasoning and mix well.
- Set aside.
- STEP 3:
- Prepare the dough by putting flour and salt, egg, and butter in the bowl of a mixer.
- Mixed well and set aside.
- Use 50gm of dough and spread it evenly into the mold.
- Bake it in a preheated grill at 150ºC on a shield and rack for 10 minutes.
- Remove set to cool.
- STEP 4:
- Add cooked mushroom into the par-baked quiche dough and fill up with the mixture.
- Preheat grill to 150ºC and place quiche on the shield and rack.
- Baked for 20-25 min.
- Once the quiche is done, remove it and let it cool down.
- Remove quiche from mould and served warm.
PIZZA
Preparation Time: 30 minutes
Grill method: Direct
Grill Temperature: 250ºC
- Shitake Mushroom – Sliced
- Onion – Sliced
- Fresh Thyme Finely Chopped
- Parmesan Cheese / Swiss Cheese
- Mixture:
- Fresh Cream 250 ml
- Fresh Milk 250 ml
- Whole Egg 3 nos
- Nutmeg Pinch
- Salt & Pepper to taste
- Quiche Dough:
- Plain Flour 600 gm
- Unsalted Butter 340 gm
- Whole Egg 1 nos
- Salt 10 gm
- Weber Roasting Rack & Shield
- Weber Premium Gloves
- Weber Tong
- Weber Vegetable Basket
- Tin Mould
- First, ensure that your pizza dough has been made. (TIP: you can pre-make your pizza dough and freeze for convenience).
- Prepare your pizza sauce, cheese on your work top with ample space to spread the pizza dough.
- Spread out the pizza dough and add sauce, followed by cheese, then toppings. Top it off with more cheese if you desire.
- Place the Weber Pizza Stone into a cold grill and pre-heat together with the grill until 250°C. Ensure that all burners are on high heat when pre-heating.(TIP: placing a cold pizza stone in a hot grill can result in the stone cracking, always pre-heat the stone in a cold grill).
- Once the pizza stone has been pre-heated, carefully transfer the pizza onto the hot stone.(TIP: always put on heat proof gloves when handling the grill or hot objects).
- Close the lid and cook the pizza for 15 minutes at 250°C or until the dough has browned and cheese has caramelized.
- Once cooked, carefully remove the pizza from the grill using the Weber Wide Spatula onto a cutting board.
- Cut the pizza into 8 slices and serve warm.
BREAD & BUTTER PUDDING
Preparation Time: 30 minutes
Grill method: Indirect
Grill Temperature: 150ºC
- Sandwich Bread 1 Loaf
- Whole Egg 10 nos
- Sugar 10 gm
- Milk 550 ml
- Cream 550 ml
- Vanilla Essence 10 ml
- Raisin / Sundried Cranberry 30 gm Soaked
- Unsalted Butter 20 gm
- Cinnamon Powder 2 gm OR Orange Zest 1 no
- Weber Roasting Rack & Shield
- Weber Premium Gloves
- Ramekin Mould
- Cut Bread into ½ inches cube.
- Brush bitter inside Ramekin mold add in Raisin or Cranberry.
- Set aside.
- Prepare mixture.
- Add eggs into the whisking bowl, beat the egg well.
- Add sugar, milk, and cream and continue to whisk till sugar is dissolved.
- Add in cinnamon powder or orange zest and mix well.
- Pour mixture into the ramekin and let the bread absorb the mixture.
- Preheat grill to 150ºC and place pudding on the shield and rack.
- Baked for 25 min.
- Once the pudding is done, dust with icing sugar and served warm.