Grilled Lamb Steaks with Peperonata Recipe

Ingredients - serves 4

• 8 (about 120g each) lamb leg steaks
• 2 tbs olive oil
• 2 red capsicums, deseeded, cut into 1.5cm pieces
• 1 yellow capsicum, deseeded, cut into 1.5cm pieces
• 1 brown onion, coarsely chopped
• 2 garlic cloves, crushed
• 1 x 250g punnet cherry tomatoes
• 1 cup fresh basil leaves, torn
• 2 bunches broccolini, steamed, to serve

Preparation

• Preheat a barbecue grill or chargrill on medium-high. Add the lamb steaks and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
• Meanwhile, heat the oil in a frying pan over medium heat. Add the combined capsicum, onion and garlic and cook, stirring occasionally, for 3 minutes or until capsicum softens slightly. Add the tomatoes and cook, stirring occasionally, for 5 minutes or until tender. Stir in the basil. Taste and season with salt and pepper.
• Divide the lamb steaks and capsicum mixture among serving plates. Serve with the steamed broccolini.

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Red curry chicken kebabs Recipe

Chicken and kebabs are two of the most popular choices. Fire up the barbecue and enjoy this chicken kebab recipe.

Ingredients

• 2 boneless, skinless chicken breasts , cut into large chunks
• 2 tbsp Thai red curry paste
• 2 tbsp coconut milk
• 1 red pepper , deseeded and chopped into chunks
• 1 courgette , halved and cut into chunks
• 1 red onion , cut into large wedges
• 1 lime , halved, to serve

Preparation

• Fire up the BBQ or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated.
  
• Thread vegetables and chicken onto skewers.
  
• Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred.
  
• Serve with Herby rice, salad and a lime half to squeeze over.

Tip: Adding a splash of coconut milk to the curry paste marinade helps to keep the chicken moist, without causing flames or smoke as oil can do. You can also try adding a spoonful of yogurt.

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Easy Lamb kofta Recipe

Yummy and Easy Lamb kofta Recipe. With few ingredients, these lean meatballs couldn't be any easier to make tasty lamb kofta.

Ingredients

• 500g minced lamb
• 1 tsp ground cumin
• 2 tsp ground coriander
• 2 fat garlic cloves , crushed
• 1 tbsp chopped mint
• oil for brushing

Preparation

• Mix together all the ingredients until well blended. Divide into 8 balls, then roll each ball on a board with a cupped hand to turn them into ovals.
• Thread onto 4 metal skewers and brush with oil. To cook on a griddle: heat the pan until you can feel a good heat rising and cook for 3-4 mins each side. Don't turn until they are well sealed or the meat will stick to the grill or pan. Season if you want, and set aside. Serve the koftas with yogurt and spiced flat breads.

To Barbecue

• Put the meat skewers on the grill over a medium heat for about 3-4 mins each side.

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Grilled fish with potato & spring onion crush

Easy and delicious Grilled fish with potato & spring onion crush. A healthy supper dish.

Ingredients

• 450g baby new potatoes
• 50g butter
• 1 bunch sliced spring onions
• 4 fillets of firm white fish
• garnish with watercress and serve with mayonnaise

Preparation

• Cook the new potatoes in boiling salted water for 12 minutes until just tender and drain.
• Melt the butter in a pan and cook the sliced spring onions for 3-4 minutes until soft.
• Lay the 4 fish fillets on a buttered tray, skin side up. Brush with melted butter and grill for 8-10 minutes until the skin is crisp and the fish is tender.
• Crush the potatoes and spring onions lightly. Divide the mixture between four warm plates and top with the fish. Garnish with watercress and serve with mayonnaise.

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Quick steak grill recipe

Prepare the grill and try a wonderful recipe grilled sirloin steak supper you can serve up in a flash.

Ingredients - serves 2

• 1 large potato , skin left on
• 3 tbsp olive oil
• 2 large flat cap mushrooms , stalks removed
• 2 tomatoes
• 2 sirloin steaks , about 140g/5oz each
• ¼ beef stock cube
• large handful watercress

Preparation

• Heat grill to high. Thickly slice the potato, then lay slices on a large non-stick baking tray and brush with oil. Grill for 10 mins until browned. Flip over the potatoes, add the mushrooms and tomatoes to the tray and brush with oil, then return verything to the grill for another 10 mins until cooked.
• Heat remaining oil in a frying pan. Season the steaks, then sear for 1 min on each side for rare, 1½ mins for medium or 2½ mins for well done. Remove and leave to rest. Add a splash of water to the pan, crumble in the stock cube, then boil to make a thin gravy, adding any steak juices from the plate. Serve the steaks with the veg, a handful of watercress and the gravy.

Tip: Try Cooking steak

Steaks will differ in size and thickness, so only ever use cooking times as a guideline. If you cut into a steak and it's not cooked enough, you can always put it back into the pan for a few more minutes.

Grilled Skirt Steak

Enjoy a yummy dish of Skirt Steak. Let's fire up the grill and start...


Ingredients

1/2 cup olive oil
1/3 cup soy sauce
4 scallion, washed and cut in 1/2
2 cloves garlic
1/4 cup lime juice
1/2 teaspoon red pepper flakes
1/2 teaspoon ground cumin
3 tablespoons dark brown sugar or Mexican brown sugar
2 lbs inside skirt steak, cut into 3 equal pieces

Preparation

• Heat charcoal, preferably natural chunk, until gray ash appears.
• In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin, and sugar and puree.
• In a large heavy duty, zip top bag, put pieces of skirt steak and pour in marinade.
• Seal bag, removing as much air as possible.Allow steak to marinate for 1 hour in refrigerator.
• Remove steak from bag and pat dry with paper towels.Using a blow dryer, blow charcoal clean of ash.
• Once clean of ash lay steaks directly onto hot coals for 1 minute per side.
• When finished cooking, place meat in double thickness of aluminum foil, wrap, and allow to sit for 15 minutes.
• Remove meat from foil, reserving foil and juices.Slice thinly across the grain of the meat.
• Return to foil pouch and toss with juice. Serve with grilled peppers and onions, if desired.

Zesty Grilled Vegetables Recipe

This grilled vegetables recipe is full of flavor and high in vitamin C. Also a good source of Vitamin A.

Ingredients

• 1/2 cup Virgin Olive Oil
• 1/4 cup white vinegar
• 3 Tbsp. lemon juice
• 1 package of Italian Salad Dressing & Recipe Mix
• 2 lb. mixed fresh vegetables (zucchini, red peppers, yellow peppers, green peppers, new potatoes and squash) cut up

Preparation

• MIX oil, vinegar, juice and salad dressing mix in cruet or small bowl as directed on package.
• Reserve 1/4 cup of the dressing; refrigerate until ready to use.
• POUR remaining dressing over vegetables in shallow glass dish; cover.
• Refrigerate 1 hour to marinate, stirring after 30 min.
• Drain vegetables; discard marinade.
• PREHEAT greased grill to medium-high heat.
• Grill vegetables 8 to 10 min or until tender and crispy, turning and brushing occasionally with the reserved 1/4 cup dressing.

Grilled Pesto Pizza

For some kind of change during this weekend, instead of the burgers, take on this Grilled Pesto Pizza Recipe & you’ll never foreget it's delicious taste. Enjoy!

Ingredients

• Processor Pizza Dough (see recipe) or 1 pound frozen bread dough
• Olive oil
• 1/4 cup store-bought or homemade pesto
• 2 cups grated mozzarella, sharp Cheddar, or Fontina cheese
• 2 large tomatoes, halved, seeded, and thinly sliced
• 1 to 2 tablespoons chopped fresh parsley
• Pepper, to taste

Preparation

• Prepare the dough and set it aside to rise. Punch it down and knead it briefly on a floured surface. (If you’re using the frozen dough, thaw it for several hours in a plastic bag at room temperature.) Divide the dough in half, shaping each half into a ball. Let it rest for 5 minutes.
• Start your grill. If you are building a fire, bank the coals on one side, so one side is hotter than the other. Lightly oil a large baking sheet and set it aside.
• On a floured surface, roll each dough ball into a 9- to 10-inch circle no less than 1/4 inch thick. (If the dough tends to spring back, let it rest 5 more minutes before proceeding.) Lightly brush olive oil on both sides of the dough circles and transfer them to the baking sheet. Let them rest 3 to 4 minutes.
• Using both hands, carefully set one of the dough circles over the hot side of the fire. (If you’re not using banked coals, just set your grill to medium heat.) Grill for 1 1/2 to 2 minutes undisturbed, so the bottom has a chance to set - the top will bubble. Using a large spatula, flip over the dough and grill it for another 1 1/2 minutes on the hot side of the grill.
• Slide the crust onto the cooler side of the grill and immediately spread it with 2 tablespoons of pesto. Quickly top with 1 cup of the cheese, then cover generously with 1 sliced tomato. Continue to grill for 2 to 3 minutes in the cooler area, sliding the pizza around, if necessary, to brown the bottom evenly. (Don’t let a little charring bother you.)
• Slide the pizza onto a platter and top with the chopped parsley and pepper. Repeat for the other dough circle, slicing and serving the first one as the second one grills. Serve & enjoy!

Halloumi Cheese kebabs with thyme & lemon baste

Preapare the grill and enjoy barbecuing in the backyard with a wonderful Halloumi kebabs with thyme & lemon baste.


Ingredients

FOR THE KEBABS

• 2 medium courgettes
• 1 large red onion
• 250g low fat halloumi cheese , cut into 16 chunks (we used Cypressa Halloumi Lite)
• 16 cherry tomatoes

FOR THE LEMON BASTE

• 1 tbsp olive oil
• 2 tbsp lemon juice
• 2 tsp fresh thyme leaves (preferably lemon thyme)
• 1 tsp Dijon mustard
• pitta bread , to serve

Preparation

• Halve the courgettes lengthways, then thickly slice. Cut the onion into wedges and separate into pieces. Thread the halloumi, cherry tomatoes, courgettes and onion onto eight skewers. Cover and chill the kebabs until you are ready to cook (You can do this up to half a day ahead.)
• To make the baste, mix together the olive oil, lemon juice, thyme, mustard and seasoning. (This can be made ahead and chilled too.)
• Preheat the barbecue or grill and arrange the kebabs on the rack. Brush with the baste, stirring it first to make sure the ingredients are blended. Cook for 4-5 minutes, turning often, until the cheese begins to turn golden and the vegetables are just tender. Serve while still hot with warm pitta bread.

Grilled Lamb Chops Recipe

Lamb Chops are a great meal that you are probably missing out on. Few things are as tasty as a grilled lamb chop, they are called (Finger Burning) because you won't wait for them to cool before you dig in. Don't miss this dish at the BBQ season!


Ingredients

• 2 large garlic cloves, crushed
• 1 tablespoon fresh rosemary leaves
• 1 teaspoon fresh thyme leaves
• Pinch cayenne pepper
• Coarse sea salt
• 2 tablespoons extra-virgin olive oil
• 6 lamb chops, about 3/4-inch thick

Preparation

• In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste. Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator. Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.

• Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium.

This video recipe shows you How To Make Grilled Honey Rosemary Lamb Chops With Mustard Potatoes

Lamb: How To Make Grilled Honey Rosemary Lamb Chops With Mustard Potatoes

BBQ Beef Shish Kebab Recipe

It's spring time, the barbecue season, prepare your grill and enjoy BBQ Beef Shish Kebab with Parsley Salad Recipe. An easy to make dish with little preparation, nicely accompanied by the parsley salad. Experience this BBQ Beef Shish Kebab with Parsley Salad recipe. Watch this video and enjoy a perfect barbecue recipe.

Beef: How To Make BBQ Beef Shish Kebab With Parsley Salad

Lebanese Barbecued Chicken

This delectable Lebanese Barbecued Chicken dish has a distinct taste of the Middle-East. It makes the perfect, light choice for any hot summer day around the back-yard pool. Enjoy this video and learn How To Make Delicious Lebanese Chicken. Enjoy!

Middle Eastern: How To Make Lebanese Barbecued Chicken

Lamb skewers

It's barbecue time, prepare the grill and try this Lamb skewers with pistou, eggplant dip & Lebanese bread.


Preparation Time 20 minutes

Ingredients

• 4 lamb eye of loin (backstraps), cut in half lengthways, cut into 2cm cubes
• Salt & freshly ground black pepper
• 1 x 200g ctn eggplant with shallots dip (Savion brand)
• 4 rounds Lebanese bread, cut in half
• Lemon wedges, to serve

Pistou

• 2 tbs finely grated lemon rind
• 1 tbs finely chopped fresh continental parsley
• 1 tbs finely chopped fresh oregano
• 1 tbs olive oil
• 1 garlic clove, finely chopped
• Salt & freshly ground black pepper

Preparation

• Thread the lamb evenly among skewers. Season with salt and pepper.
• To make the pistou, whisk together the lemon rind, parsley, oregano, oil and garlic in a small bowl. Taste and season with salt and pepper.
• Heat a barbecue or chargrill on high. Add the lamb and cook for 2 minutes each side for medium-rare or until cooked to your liking. Remove from heat.
• Place the eggplant dip in a serving bowl. Fold the bread into quarters to form triangles. Place on a serving platter with the dip. Arrange lamb skewers on a separate platter. Drizzle with pistou and serve immediately with lemon wedges.

Serves 4

Tips

• You will need 12 bamboo or metal skewers for this recipe.
• If using bamboo skewers, you will need to soak them in cold water for 10 minutes.

Grilled Chicken with Mango Salsa

Yummy summer dish of Grilled Chicken on Mixed Greens with Mango Salsa, it's great to be served at picnics. I think everyone will ask you about the recipe. The mango salsa is so good and versatile. You can serve it with any kind of meat and fish.


Ingredients:

Mango Salsa

• 2 ripe mangoes, pitted, peeled and cut into thin matchsticks
• 1 small red bell pepper, seeds & ribs discarded, cut into thin matchsticks
• 1 small green bell pepper, seeds & ribs discarded, cut into thin matchsticks
• 3 tablespoons chopped fresh cilantro
• 1/2 jalapeño, seeds and ribs discarded, finely chopped
• 1/4 cup fresh lime juice Kosher salt and freshly ground black pepper to taste

Chicken

• 4 chicken breast halves, skinned and boned
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 1 garlic clove, minced
• 1 tablespoon chopped fresh cilantro
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground pepper
• Lime wedges
• 8 cups mixed salad greens
• Garnish: fresh cilantro sprigs

Preparation:

• To make the salsa combine all ingredients and season with the salt and pepper. Cover and refrigerate for at least 2 hours and up to 8 hours.
  

• Place chicken breasts in a heavy-duty zip-top plastic bag. Combine olive oil and next three ingredients; pour over chicken. Seal bag; marinate 30 minutes (or up to 2 hours) in refrigerator. Drain and discard marinade (or reserve and boil to use as sauce).

• Sprinkle chicken with salt and pepper. Cook, without grill lid, over medium heat (350 to 400 degrees F) 10 to 12 minutes or until juices run clear. Serve with fresh lime wedges, topped with Mango Salsa, over a bed of mixed greens. Garnish with a sprig of cilantro, if desired.

Grilled Salmon - Moroccan Recipe

The Moroccan method of Grilling Salmon

Ingredients - Makes 2 servings:

• 2 tablespoons low-fat or nonfat plain yogurt
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lemon juice
• 1 1/2 teaspoons extra-virgin olive oil
• 1 clove garlic, minced
• 3/4 teaspoon paprika
• 1/2 teaspoon ground cumin
• 1/8 teaspoon salt
• Freshly ground pepper to taste
• 8 ounces center-cut salmon fillet, skinned and cut into 2 portions
• 2 lemon wedges

Preparation:

• Combine yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt and pepper in a small bowl. Reserve 2 tablespoons of the sauce; cover and refrigerate. Place salmon in a medium sealable plastic bag. Pour in the remaining yogurt mixture, seal the bag and turn to coat. Refrigerate for 10 (or up to 30) minutes.
• Meanwhile, preheat grill to medium-high.
• Oil the grill rack. Remove the salmon from the marinade, blotting any excess. Grill the salmon until it is browned and just cooked through, 4 to 5 minutes per side. Top the salmon with the reserved sauce and garnish with lemon wedges.

Tip: To skin a salmon fillet: Place a fish fillet on a clean cutting board, skin side down. Starting at the tail end, slip the blade of a long, sharp knife between the fish flesh and the skin, holding the skin down firmly with your other hand. Gently push the blade along at a 30° angle, separating the fillet from the skin without cutting through either.

Lamb Chops with Moroccan Barbecue Sauce

Yummy recipe for Lamb Chops with Moroccan Barbecue Sauce. Start the BBQ season with delicious dish!

Ingredients - Makes 4 main-dish servings:

• 8 lamb loin chops (each about 1 in. thick and 4 oz.), fat trimmed
• Mint chutney (recipe follows)
• Salt and pepper
• Moroccan barbecue sauce (recipe follows)

Preparation:

• Rinse lamb chops; pat dry. Place chops in a bowl with about 1/4 cup mint chutney; turn to coat. Cover and chill at least 4 hours or up to 1 day.
• Lift lamb chops from bowl (discard any chutney in bowl) and sprinkle all over with salt and pepper. Place on a grill over a bed of medium-hot coals or medium heat on a gas grill (you can hold your hand at grill level only 3 to 4 seconds); close lid on gas grill. Cook chops, turning once, until browned on both sides but still pink in the center (cut to test), 9 to 12 minutes total.
• Place chops on plates and drizzle with Moroccan barbecue sauce; offer remaining chutney and sauce alongside.

Mint chutney: In a blender, whirl 1 cup lightly packed rinsed fresh mint leaves, 1/2 cup olive oil, 1/2 cup chopped green onions (white and pale green parts), 3 tablespoons parsley leaves, 1 tablespoon lemon juice, 1 peeled clove garlic, 1 teaspoon salt, 1/2 teaspoon curry powder, and 1/4 teaspoon cayenne until smooth. Makes about 1 cup.

Moroccan barbecue sauce: In a 2- to 3-quart pan, combine 3/4 cup honey, 1/2 cup fresh cilantro sprigs, 1/3 cup lemon juice, 1/4 cup rice vinegar, 1/4 cup ketchup, 1/4 cup soy sauce, 1 clove garlic, 1 whole star anise, 1 cinnamon stick (3 in. long, broken into pieces), 3/4 teaspoon black peppercorns, and 1/4 teaspoon each ground ginger, ground cardamom, whole cloves, hot chile flakes, and salt. Bring to a simmer over medium-high heat; cook, stirring occasionally, until sauce is reduced to about 1 1/4 cups, about 15 minutes. Pour through a fine strainer into a bowl. Makes about 1 1/4 cups.

BBQ Lamb Kabobs

Lebanese flavors enhance these lamb kabobs with hints of cinnamon, paprika, lemon juice and garlic.

This simple, yet scrumptious marinade is also great with chicken and fish.

It's best to marinate the lamb overnight. This really infuses the flavors which are released when cooked over a hot barbecue.

The kabobs can be served smothered in garlic sauce with some salad, fresh bread or even pilau rice.

Simply, simmer two cups of rice with four cups of chicken stock for 10 minutes and then throw in some chopped parsley, coriander, pinenuts and you're done!

Ingredients:

• 500gms of lamb loin
• 4 garlic cloves, crushed
• 1/4 cup of lemon juice
• 1/4 cup of olive oil
• 1 tsp of paprika
• 1 tsp of cinnamon
• 1 tsp of sea salt
• Wooden skewers soaked in water for 30 minutes
• 1 bulb of garlic, peeled
• 1/4 cup good quality olive oil
• 2 Tbsp lemon juice
• 1 tsp sea salt

Preparation:

• Cut the lamb into bite-size pieces and trim fat off if necessary.
• In a large non-reactive bowl, mix the olive oil, crushed garlic, lemon juice, paprika and cinnamon. Mix well and then add the lamb pieces.
• Coat the meat thoroughly and then cover and refrigerate for at least two hours or even overnight.
• Now for the garlic sauce.Peel the garlic and place in a blender.
• Add the lemon juice and start to blend. You may from time to time have stop and push the garlic down with a spoon if it sticks to the side. Add the salt. Continue to blend.
• Now add the olive oil in a slow stream while continuing to blend.The sauce should have the consistency of mayonnaise.
• Refrigerate until you need it.
• Once you're ready to cook the lamb, heat up the barbecue and skewer the lamb pieces.
• Barbecue the lamb until desired doneness.
• Serve with salad, fresh bread or even a pilau rice.

BBQ Shish Kabob Video

Grilled flat chicken with broad bean crush

This Lebanese recipe comes courtesy of Greg Malouf, master of modern Middle Eastern cuisine.

Ingredients:

• 2 x 500 g (1 lb) free-range chickens or poussins
• Salt and pepper

Broad bean crush

• 1 clove garlic
• 1⁄2 teaspoon salt
• 125 g (4 1⁄2 oz) broad beans, podded, blanched and peeled
• 1 shallot, very finely diced
• 1⁄4 cup coriander (cilantro) leaves, finely chopped
• 50 ml (2 fl oz) extra-virgin olive oil
• Pinch of cayenne pepper
• Freshly ground black pepper
• Juice of 1 lemon

Preparation:

This flattened chicken dish is cooked under the grill and served smeared with the earthy and spicy broad bean crush. The crush is also delicious on toasted bread, served as a canapé with drinks before dinner.

• Preheat your grill to its highest temperature and line the tray of the grill with foil to make cleaning up easier.

• To prepare the chickens, cut them down the back and splay them open. Season them with salt and pepper and place them under the grill, skin side down, making sure they are about 3 cm (1 1⁄4 in) from the heat source. Cook for 5 minutes, then turn and cook for a further 5 minutes, or until the skin starts to blister.

• While the chickens are grilling, prepare the broad bean crush. First, pound the garlic and salt to a smooth paste. Next, add the remaining ingredients to the mortar and pound them one by one or tip everything into a food processor. Either way, what you are aiming for is a sludgy, rough texture.

• When the chickens are cooked, smear on the broad bean crush and cook for a few more minutes. Serve with Arabic bread, lemon wedges and a soft leaf salad.

Recipe from Saha by Greg and Lucy Malouf, with photographs by Matt Harvey.
Published by Hardie Grant Books.

Barbecue-roasted Baby Potatoes

Get ready for the BBQ season, lets try Barbecue-roasted baby potatoes recipe

Equipment You'll need 16 skewers for this recipe.

Ingredients (serves 8)

• 1kg small chat potatoes
• Olive oil cooking spray
• 2 teaspoons sea salt flakes

Method

• Soak skewers in cold water for 30 minutes. Drain. Preheat barbecue grill plate on medium heat.
• Place potatoes into a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low. Simmer for 5 minutes or until just tender when tested with a skewer. Drain. Rinse under cold water. Cut potatoes in half. Thread onto skewers.
• Spray potatoes with oil. Sprinkle with sea salt. Barbecue for 30 minutes, turning every 10 minutes, or until golden and crisp

Source
Super Food Ideas - November 2004, Page 48
Recipe by Dixie Elliott

BBQ Season Started in Jordan

The BBQ season in Jordan starts at the beginning of March specially when the temperature goes over 20 Celsius (70 Fahrenheit). So, the weather on March 13 was great in the Dead Sea it was around 25 Celsius, by the way the Dead sea is the lowest point on Earth and it's a bout 30 minutes driving from the capital Amman where I live.

Any how, I arranged with 3 of my relative families a BBQ trip to the dead Sea, we were four families (19 persons) and we managed to barbecue about 100 skewers of Kebab and Shish Tawook...!! it's a lot but if you have a good appetite the amount is OK. The good thing is they came out very delicious and we had Some side dishes like Hummus and Salad and some soft drinks. Everybody was happy specially the kids, they enjoyed playing on the Beach while we were busy preparing the lunch, as usual Mams and Dads are always busy.

I know in some areas specially in Europe and the United States the weather is still cold and you have to wait my friends a couble of months for the good weather. Good luck for all of you.