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Desserts are an important part of any meal and barbecues are no exception. If you're serving grilled meat as a main course, sweet treats will serve as the perfect ending for any appetite. If you're a sweet tooth, make try these deliciously unique dessert recipes you can make with your grill:

 Fruity Barbecue Treat

 What you need:

 1 cup sliced apple
1 cup sliced pineapple
1/2 cup sliced banana
1/2 cup fresh raspberries
1/4 cup chocolate chips

Place fruit slices on skewers then grill over medium heat for 5-7 minutes until heated through or tender. When ready, remove the fruit slices from the skewers then transfer into a medium bowl. Mix in chocolate chips then serve immediately.

 Satisfy your sweet tooth during your next barbecue with these easy-to-follow barbecue recipe desserts that even kids will love!

 Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grilling experience, reviewing various top quality grill accessories and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian's page.




Courtesy:ezinearticles

Chickpea Soup prepared with pressure-cooker

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Posted on Wednesday, March 12, 2014

Category : ,

This is a great soup that is popular in the Mediterranean countries of Europe. It takes a little work, but the results are well worth the effort. You can cook this without the pressure-cooker, but the pressure-cooker cuts the time for cooking way down.

 6 SERVINGS

 - 1/2 pounds chick-peas (soak overnight for faster cooking)
- 9 cups water (1 cups less if the beans have been pre-soaked)

 1. Place the chick-peas and water in a pressure-cooker. Bring to pressure and cook for 5 minutes.

 Relieve the pressure, remove the lid and test the chick peas to be sure peas are tender. If they are not tender, just simmer them in the pot until they are tender and their skins are loose.


- 1-1/2 teaspoons salt

 2. Puree about half the chick-peas with a little of their cooking liquid in a blender or food processor, and then return them to the pressure-cooker pot, add the above salt, and stir to blend. (The soup should be slightly creamy and studded with whole chick-peas.)

 Cover the pot to keep the ingredients warm.

 - 3 tablespoons extra-virgin olive oil

 3. Add the oil to a heavy skillet over medium-low heat and sauté the onion and leeks until softened.

 - 1 medium onion, sliced
- 2 leeks (white parts only) rinsed well and sliced
- 1 14.5 ounce can chopped tomatoes, drained
- 1/2 small orange peel zest (cut the thin orange layer off the peel) and cut into julienne strips
- 1 teaspoon ground fennel seeds
- 2/3 teaspoon pepper

 4. Add the above ingredients to the skillet and cook for 3 or 4 minutes, or just long enough to thicken the sauce a little. Add all that's in the skillet to the pressure-cooker pot, stir and bring the soup back to a gentle simmer, then remove from the heat.

 - 6 pieces toasted crusty French bread drizzled with olive oil

 5. Serve the soup in a bowl poured over the toasted bread.

 Although this soup is great at any time, it is the perfect soup for those cold winter days when you just want something hot and delicious in your stomach.

 Give it a try...you are sure to enjoy it!




Source:Ezinearticles

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