Pepperworld Hot Shop/Know-how

Pizza snails Chipotle style

Thu, 04 Jun 2020 13:51:55 +0200

Recipe: Pizza snails (for 4)

Pizza snails are quickly made and shorten the waiting time until the barbecue is ready!

Ingredients

2 packs of pizzadough
250g diced bacon
4-6 tablespoons of Barrel 51 Smokin' Chipotle Ketchup (order here)
200g gratted cheese
2 teaspoons Ankerkraut Oregano, shredded (order here)
2 teaspoons Ankerkraut Basil, shredded (order here)
2 onions

Preparation

Unpack the pizza dough and roll it out.
Fry the chopped onions together with the diced ham.
Spread the ketchup on the dough and spread the fried diced ham and onion on top. Spread the oregano and basil and sprinkle the grated cheese over it.
Then roll up the pizza dough and cut off approx. 1 - 2 cm wide slices and place them on a baking tray covered with baking paper (makes 16 -20 snails).
Bake the whole thing in a preheated oven at 200°C for about 15 to 20 minutes.

BBQ Butter Virginia Style

Mon, 25 May 2020 15:39:02 +0200

Recipe: Hot to do a BBQ-butter in Virginia style? (for 4)

A butter with herbs is quickly made and can conjure everything. You just have to spice it up with the BBQ Rubs from World of Taste.

Ingredients

250g butter (smooth)
2-3 tablespoons PREP Premium olive oil Extra virgin (order here)
2 marjoran stalks
1/2 bunch chives
4 stems of parsley
2 stems savory
2 stems of mint
2 stems of basil
1 garlic clove
0,5 - 1 teaspoon Salt & Pepper Spice Blend Deluxe (order here)
2-3 teaspoons Virginia BBQ Rub (order here)

Preparation

Take the butter out of the fridge about 2 hours before preparation to allow it to soften.
Remove the stems from the herbs and peel the clove of garlic. Next, chop the herbs and garlic finely with a knife. (It is important not to use an electric chopper, because then the herbs become bitter!) Mix the olive oil with the Virginia BBQ Rub
Mix the herbs, spice, oil and butter. Finally, season the herb butter with the salt & pepper spice mixture and leave to stand in the refrigerator for some time to steep.
Of course you can also use other herbs that you prefer or that are at hand.

Recipe tips

You can find the matching bread recipe here

Quick chilli-cheese bread

Tue, 19 May 2020 15:50:33 +0200

Recipe: Quick chilli cheese bread (for 4)

Even if you don't have any yeast at hand, you don't have to do without a delicious chili bread for your BBQ. Due to its "cake-like" structure, this bread is also very popular with non-chili fans. Spreaded with fresh butter or herb butter - a dream!

Ingredients

400g white flour
2 teaspoon salt & pepper (order here)
1 pack backing powder
2 eggs
2 Tablespoon olive oil (order here)
200 g cheddar cheese
60g pickled jalapenos (order here)
60g fresh jalapenos (order here)

Preparation

Grease the bread tin well with butter and preheat the oven to 180 °C top/bottom heat
Cut the cheese and jalapenos into small slices/cubes. (If you don't like it that hot, or if children eat with you, you can also use mild peppers instead of jalapenos).
Mix baking powder, salt and flour. Add eggs, olive oil and milk and mix to a smooth dough. Then stir in the cheese and chilli cubes with a wooden spoon.
Pour the mixture into the tin and bake for about 45 minutes.
the bread tastes good with grilled food, cheese platter, salad or just like that, just buttered

BBQ All over the world

Fri, 15 May 2020 15:21:39 +0200

BBQ specialties in some countries

Of course, a barbecue is a very tasty pastime. But why not think outside the box for once? People barbecue all over the world and every country has its own customs, tastes, spices and preparation methods. To give you a little insight into the world of barbecuing and grilling in different parts of the world, here is a small selection of countries, all of which conjure up very delicious dishes on the barbecue.

Brazil - meat is the motto here!

In Brazil the typical grill is called "Churrasco" (spoken: Tschuhasku). Mainly the Brazilians skewer large, juicy pieces of meat on very long skewers and grill them over a large fire pan. The meat is only seasoned with coarse salt and thus keeps its delicious taste. Churrasco, by the way, is not only made at home, but one can also go to the local "Churrasqueira" (spoken: "Tschuhaskeyra").

In these mostly simple restaurants, a lot of meat is served according to the all-you-can-eat principle. The cut of meat, which is typically used for the Churrasco, comes from beef and is called "Picanha", in English rump. Besides this meat, sausages and chicken hearts are also offered. Chicken meat is also grilled, as well as garlic bread. Also the dessert comes from the grill. Depending on the region, pineapples are wrapped in aluminium foil, which is spiced with cinnamon. It is then placed in the embers until it is soft and juicy. .

Morocco - fragant spices on delicious meat and vegetables

In Morocco, people generally cook outside. Most houses and mud huts in the country have a clay oven. In addition, Moroccans grill their delicious food over coal. The two main dishes of Moroccans are tajine and couscous. While couscous, which is served as a satisfying basis together with vegetables and meat, is already quite well known here, at least Europeans have already heard of tajine. Tajine is not only a dish but also a way of preparation and at the same time the vessel in which the food is served. When preparing this dish, a clay bowl is filled with vegetables (potato, carrot, zucchini, peppers, etc.) and with spices and then closed with a conical lid. The bowl is then placed on glowing coal until the food is cooked. This method of grilling ensures that all the aromas are retained in the ingredients and the bowl in which the food is served ensures that everything remains nice and hot during the meal.

Another very common dish in Morocco is called "brochette". When preparing brochette, oriental spiced meat (usually chicken or lamb) is lined up on a long skewer. Then the skewers are put on the grill until they are cooked. With the brochette, French fries, couscous or salad are served. Every barbecue is accompanied by fresh bread and lots of olives - delicious!.

South Africa - Grilling with a proud tradition

In South Africa the "Braai" has a very high status. Furthermore, South Africans think very highly of their own grilling skills and in no case should a conventional BBQ be compared with the highly regarded South African Braai. Barbecuing is called Braai in South Africa. The word stands not only for the process of grilling, but for the whole event and also the grilling equipment is called Braai. By the way, if you meet with friends or family for a Braai, it is called "Bring & Braai". The name comes from the Burian, meaning originally from the Dutch colonists.

Traditionally, wood from the camel thorn tree is used for the Braai. This wood has a very long burning time. This ensures a long time together. Once the barbecue is lit, meat, braai bread with tomatoes, onions & cheese and the typical Boerewors (Afrikaans sausage), a sausage usually trolled up in the shape of a snaili, are put on the barbecue.

By the way, chicken meat is not regarded as "real meat" by South Africans. The grilled meat is usually accompanied by tasty salads, which are preferably prepared by the women while the men grill. If you are invited to a braai, the rule is: everyone brings what he wants to eat. Another rule is: first the whole barbecue is grilled and only then everything is eaten together. So a nice get-together is guaranteed.

Australia - Let's have a barbie!

In Australia, just like in South Africa, one thing is in the foreground: being together. So it is barbecued together with many friends or family. Especially in cities it is very popular to meet for barbecuing in parks. This works very uncomplicated in Australia, as in all public parks there are numerous gas barbecues that everybody is allowed to use. Thus, open fires are avoided and at the same time, every Australian has access to a barbecue. The Australians grill meat, sausages and shrimps. Especially lamb chops and steaks are very popular.

Seasoning is very simple: salt, pepper and a little rosemary is an example of a seasoning that does not cover the delicious taste of the meat. While a few years ago, the BBQ was kept very simple, with only meat and bread to eat, the Australian BBQ of today has changed a little. Many people buy organic meat and bring tasty salads with them to grill together. By the way, Australians call their BBQ "barbie", which is a short form of barbecue. Also at Christmas a popular feast is a delicious BBQ, because in Australia it is warm in December and cooking outside is still the best!

Asia - extraordinary aromas meet glowing coal

In Asia, and especially in South East Asia, you see one thing above all: grilled street food! In cities as well as in small fishing villages you can find tasty grilled meat and vegetable skewers on every street corner for little money. Thus, one can have a small grilled snack everywhere.

Contrary to the European barbecue, the Asian barbecue dishes are spiced differently. Curry pastes, peanut, coconut and soy sauce are among others used. Especially in countries that are located by the sea or even on islands, such as the Philippines, Vietnam, Japan and Malaysia, many seafood and fish are also grilled. For us it is rather unusual, but nevertheless obvious that in Asia rice is also grilled. This is wrapped in banana leaves, for example, and then placed on the grill.

BBQ - popular & delicious wherever!

Barbecuing is more than just a nice pastime for people in many countries. In many countries it represents the traditional way of cooking, because cooking on an open fire or over hot coals is the most basic way of cooking. In other countries, cooking over an open fire is no longer necessary, but it is still celebrated because it brings friends and family together and creates delicacies that can only be prepared on the grill. No matter whether it is a leisure activity or a necessary way of cooking - every country has one thing in common: grilling produces the most delicious dishes all over the world, of which you should try as many as possible.

If you would like to travel around the world during your BBQ, take a look at our shop. We have spices and sauces from all over the world!

In Central and South Asia there are other interesting grilling traditions. In India, for example, people grill or bake in a tandur. The oven heated from above with charcoal is used to prepare bread and meat. The typical grilling in Mongolia is also very well known in our country. There you grill very thinly sliced meat and vegetables on a hot metal plate. Chinese restaurants in Europe also often offer a Mongolian buffet. But this kind of BBQ has nothing to do with the BBQ of the Mongolian nomads, because they have their own, very interesting way of grilling. At the so-called Khorgkhog, fist-sized stones are heated in a fire. Afterwards, meat, vegetables and the hot stones are layered in a container, for example in a milk can made of tin. Then a little water is poured on the ingredients. With the lid closed, the ingredients are then cooked through the hot stones..

Hot Pepper Sauce

Mon, 20 Apr 2020 14:17:51 +0200

Recipe: Hot Pepper Sauce (for 1 Liter)

If there is a typical hot pepper sauce of the eastern Caribbean, then this is it. Those who have been there before will be reminded of Trinidad, Barbados or even Grenada when tasting this sauce. To get a really authentic taste, you should buy fresh red habaneros for this recipe or grow them yourself (e.g. Caribbean Red). Thanks to Dave DeWitt for this recipe.

Ingredients

250g Habanero Chill redi, seeds and stalk removed (order here)
1 onion chopped
2 Garlic gloves chopped
120 ml apple vinegar
120 ml lime juice or lemon juice
2 tablespoons of water
1 papayas medium large, soft boiled and peeled
1 tomato finely chopped
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon ground nutmed
2 tablespoons mustard powder
1/2 teaspoon turmeric

Preparation

Put the chillies, onion, garlic, papaya and tomato in a blender and puree (depending on the size of the blender, this may have to be done in two passes). Empty mixture into a shallow bowl.
Put vinegar, lime juice and water in a saucepan and heat until the mixture begins to boil slightly. Then add thyme, basil, nutmeg, mustard and turmeric.
Pour this seasoned mixture hot over the puree in the flat dish and mix thoroughly. After cooling, place in a cool place

Recipe Tipps: In the refrigerator the mixture keeps up to 8 weeks.

Chilli Con Carne

Thu, 16 Apr 2020 11:32:22 +0200

Recipe: Chilli con carne (for 4)

If you think the taste of chilli con carne cannot be enhanced with fresh chillies, here we prove the opposite. Reaper con Carne is not for sissies, it's not just "a" Chilli con Carne, but a chilli that really gets fire in your pot and on your plate. It contains half a Carolina Reaper. The Carolina Reaper is considered the hottest chilli in the world. With a calculated average of around 1.5 million Scoville units, it is a real challenge. However, this chilli does not just taste hot. In the composition of all ingredients, the Carolina Reaper brings just the right amount of spiciness to this dish. The very juicy, fleshy jalapenos bring additional spiciness, but also a fruity taste. The Mexican chilli classics. The whole thing is rounded off with the earthy-sweet note of the dark beer. Add a few tortillas and a "cool blonde" and the cosy, hot evening is guaranteed. However, this chilli does not just taste hot. In the composition of all ingredients, the Carolina Reaper brings just the right spiciness to this dish.

Ingredients

1kg leen bef, diced 1,5 cm
1 onion finely chopped
3-4 Fresh Jalapenos - finely chopped (order here)
1/2 fresh Carolina Reaper (order here)
1 pepper, inside removed, finely chopped
4-5 Garlic Cloves, finely chopped
800g kidney beans
1 can of Chipotle in Adobo, pureed (order here)
1 bottle of dark beer
3 teespoond Fuego Mexicana - World of Taste (order here)
Vegetable oil

Preparation

Heat some vegetable oil in a large, half-height pot and brown the meat cubes well on all sides at medium heat. Then drain the fat and put the meat aside in a bowl.
In the same pot, again at medium temperature, heat some oil and fry onions, peppers, chillies and garlic (about 5 minutes).
Add the meat, the tomatoes (with juice) and the chipotle puree.
Stir in Fuego Mexicana, add some beer, stir well.
When it begins to boil, reduce the temperature and let it simmer with the lid on for about 1-2 hours, stirring occasionally. If the Reaper Con Carne becomes too thick, adjust consistency by adding some beer if necessary.
Serve hot in bowls, tortilla chips or warmed wheat flour tortillas are a good side dish. Of course, a cool beer tastes good with them.

Jalapenos Bottle caps

Tue, 14 Apr 2020 15:57:53 +0200

Recipe: Fried Jalapenos slices (for 4)

The jalapeño rings baked crisply in beer dough are particularly recommended as a side dish to a cool beer. Really something different to nibble on, and a nice use of your own chili harvest (apart from that, you can fortunately buy fresh jalapenos more and more often). If you can't find Jalapenos, you can choose any fresh chillies.

Ingredients

150g Jalapenos - fresh around 7 pieces. (order here)
2 tablespoon Wheat flour for turning the chilli slices
0,3l vegetable oil suitable for deep frying

For the Beer dough:

75g Wheat flour, sieved, Type 405
2 teaspoon FeuerStreuer Cajun Dust (order here)
1 egg
100 ml beer

Preparation

Wash the jalapeños, remove the stem and tip, cut the rest into rings of about 5 mm thickness (protective gloves!). Depending on how sharp the rings are to become, remove the "inside". (We only remove the seeds.).
Sprinkle the 2 tablespoons of flour onto a small flat plate
Beat and whisk the egg in a small bowl, add the flour and seasoning and mix everything well. Then mix it with the beer to a thick, smooth dough.
Heat the oil in a small pot to about 190 °C (if bubbles form on a wooden spoon handle, the oil is hot enough - do not let it smoke). Caution hot, do not leave unattended!
First turn the jalapeño rings in the flour.
Then dip the rings into the beer dough and remove them with a fork, letting them drip off a little.
Then add the rings to the hot oil and bake for about 3 minutes until golden brown (turn 1-2 times with 2 forks).
Take the finished rings out of the oil with a slotted or sieve spoon and let them drip off on a double layer of kitchen paper. Serve hot.

Recipe Tipps

A cool beer would go well with it (if you still have to drive, of course non-alcoholic).

Tips:

Brave or Scoville addicts try this recipe with hotter chillies, e.g. Habanero.

The following dips from the Pepperworld recipe collection go well with the crunchy jalapeno rings:

Dip with kick
Spicy yoghurt dip sauce
West of Texas Dip

Bacon-wrapped stuffed jalapenos

Mon, 30 Mar 2020 16:20:08 +0200

Recipe: Fried Jalapenos slices (for 4)

Jalapenos filled with cheese are a delicious starter or snack, which are not only available in the USA, but - at least in Mexican and trendy restaurants - also in this country, commercially among others in breaded form as "Poppers". The refined variant presented here comes wrapped in crispy bacon; the spicy morsels taste hot or cold - if there are any left over.

Ingredients

0,5 kg Jalapenos (order here)
175 g creamcheese
250 g bacon

Preparation

Wash Jalapenos, cut them in half lengthwise and remove seeds and partitions.
Spread the cream cheese into the pepper halves (either leave the pods halved or put two halves back together to form a whole pod).
Wrap a strip of bacon about 10 cm long around half or rejoined pods, place in paper baking cups and place on a baking tray (alternatively, place baking paper underneath).
Bake in a preheated oven at medium heat until the bacon is cooked through (the cheese boils out of the pods while baking, reduce temperature). This takes about 30 to 45 minutes. Then let it cool down and serve

Recipe Tipps

Exactly how much cheese you need depends on the filling quantity you prefer. Alternatively, you can also use low-fat cream cheese. And if you don't like cream cheese, you can of course also use another cheese for the filling (you can buy it in the meantime ready grated in a bag - meanwhile our favourite way of preparation).

Jalapenos themselves are - especially without seeds and partitions - mostly only medium hot. Therefore, if you want to spice up the stuffed pods, stir a little cayenne powder or hot sauce into the cream cheese or grated cheese.

The jalapenos in the bacon coat taste even better cold the next day. As a snack they go well with beer, wine and margaritas.

Tipp: Fill some habanero pods for the hard-boiled ones. Great taste, and the cheese reduces the pungency to a tolerable level!

5 salad dressings with olive oils from Azada

Wed, 25 Mar 2020 14:57:16 +0100

5 homemade salad dressing ideas with olive oils from Azada

Ingredients

Chilli-honey dressing

6 tbsp. Azada olive oil and chilli - order here
3 tbsp. white balsamic vinegar - order here
1 or 2 tbsp. honey
1 tbsp. Dijon mustard
1 very fine chopped clove of garlic
2 tbsp. salt and pepper spice blend deluxe - order here

Garlic dressing

6 tbsp. Azada olive oil and garlic - order here
3 tbsp. white balsamic vinegar - order here
2 tbsp. brown sugar
You can add a few extra cloves of garlic, chopped into small pieces. If this is still too subtle, add a little extra garlic.

Herbs dressing

6 tbsp. Azada olive oil and basil - order here
3 tbsp. white balsamic vinegar - order here
2 tbsp. salt and pepper spice blend deluxe - order here
You can add a bunch of parsley If you want to add some extra freshness to the dressing, add some finely chopped fresh herbs, such as parsley.

Lemon dressing

6 tbsp. Azada olive oil and lemon - order here
3 tbsp. white balsamic vinegar - order here
2 tbsp. salt and pepper spice blend deluxe - order here
You can add an organic lemon. The dressing gets its special kick by adding some freshly zests of an organic lemon.

Orange & mustard dressing

6 tbsp. Azada olive oil and garlic - order here
3 tbsp. white balsamic vinegar - order here
1 tbsp. Dijon mustard
2 tbsp. salt and pepper spice blend deluxe - order here

Other accessories

1 glass jar

Preparations

1. Prepare all ingredients for the dressing
(chop garlic, herbs or similar finely).

2. Then place the ingredients in a large empty glass jar, close the lid and shake the jar until the vinegar and oil are finely mixed.

3. Pour dressing over the prepared salad. Bon appetit!

Recipe Tipp

For all those who would like to try the 5 different dressings or 5 different AZADA oils, we recommend the practical set of 5.

Olive oils set "mediterranean Flavours" 5x20 ml - Azada

10 tips for the perfect barbecue

Fri, 13 Mar 2020 09:03:02 +0100

Best tips to cook the perfect barbecue

When you need advice, you go where? Right to your grandmother or mom! Whether it's cooking, baking or life advice. But when it comes to BBQ, Pepperworld will help you too! We have selected and compiled the coolest BBQ Life Hacks for you! Here you get the 10 coolest tips to make your BBQ even cooler and easier:

Tipp 1: Add some rosemary

Put rosemary on your charcoal to get a great flavour for your grilled food. The rosemary also smells very tasty and also repels mosquitoes!

Tipp 2: Rub some onion

Rub an onion over the hot grill rack to prevent your barbecue food from sticking.

Tipp 3: Dip some bacon in ice water

Dip your bacon in ice water before grilling. This ensures that it shrinks 50% less when you grill it nice and crispy.

Tipp 4: Grill some bacon

Weave six strips of bacon into a carpet and grill it crisply. That way you have a slice of bacon, so to speak, the perfect size for a sandwich.

Tipp 5: Prevent from shrinking

You want to grill hamburger patties? To prevent the meatballs from shrinking, press with your thumb in the middle of the ungrilled patty. During grilling, only the depressed center will shrink..

Tipp 6: Prepare home-made Marinade or rub

To have an unforgettable moment with your friends and family, try to add rub or marinade to your meat or fish.

Tipp 7: Add the perfect sides!

YWhat about something healthy? Delicious vegetable strips for dipping in spring quark or a delicious salsa are a tasty side dish. It looks particularly good if you simply pour the dips into a pepper. That way you have less washing up!

Tipp 8: Prepare delicious dips

Another way to serve your dips, sauces or toppings for delicious self-made burgers: Fill everything into a muffin tin. Each ingredient is placed in a muffin pan and you can pass everything around at once - perfectly solved!

Tipp 9: Don't forget the dessert!

Dessert? This is how you avoid spills at melon dinner! Just cut the melon in half and put it on the open side. Now you cut squares into the melon and get delicious melon sticks.

Tipp 10: Don't forget the drinks

The most important thing at the end: on a warm barbecue evening you should serve yourself a cool drink! Especially with white wine, rosé and champagne, you don't want the delicious drink to water down. Therefore a great tip: simply freeze the grapes and add them to the drink. Looks great and cools without diluting.