Outdooroven recipe: Shared dining platter

Easter is coming! With these recipes you can make a delicious dining platter, that you can share with friends and family. Of course, some of the recipes can be made in your Outdooroven. All these bites are vegetarian and, if you leave the bread out, gluten free. Enjoy this dining platter with friends or family!
1. Filled dates with cream cheese and walnut 

These sweet bites are easy and quick to make. Success is guaranteed! 

Ingredients for about 30 filled dates: 
  • 250 grams of seedless dates 
  • 100 grams of cream cheese 
  • 100 grams of raw walnuts 
  • Chives for garnish 

Cut the dates open lengthwise and fill them with the cream cheese. Chop the chives and sprinkle them on the cream cheese. Put half a walnut on top and you’re done!   

2. Garlic mushrooms 

Garlic sauce and mushrooms go together well. Make the garlic sauce yourself and it will taste even better! 

Ingredients for 4 people: 
  • 250 grams of mushrooms 
  • 1 shallot 
  • 30 grams of butter 
  • 1 tablespoon of olive oil 
  • 2 cloves of garlic 
  • 2 sprigs of thyme 
  • Salt and pepper 

Start by chopping the shallot. Wipe the mushrooms clean and cut off the stalk. Then chop the garlic. Heat the butter with the olive oil and let the shallot bake on a low heat. Add the mushrooms, garlic and thyme to this and bake together over medium heat. Stir occasionally during baking. Season the bites with some salt and pepper. Serve the garlic mushrooms warm on a dish with some skewers on the side.
3. Baba Ghanoush 

Baba ghanoush is an eggplant dip from the Middle East, which is delicious with breads such as Turkish- or naan bread. 

  • 2 eggplants 
  • 1 tbsp freeze-dried coriander 
  • 1 tsp ground cumin 
  • 2 tbsp traditional olive oil 
  • 2 cloves of garlic 
  • 1 lemon 
  • 1 tbsp tahini 

Place the whole eggplants into the fire of the Outdooroven, to roast them. Wrap the unpeeled garlic cloves together in aluminum foil and place it into the fire between the eggplants. Roast this together for about 10 minutes. Remove the eggplant and garlic from the heat and let it cool for a few minutes. Squeeze the lemon in the meantime. Cut the eggplants in half and scoop out the inside. Squeeze the garlic cloves out of their skin. Put the pulp, garlic, 2 tablespoons of lemon juice and tahini in a bowl and mash this together until it has a smooth texture. Season with some salt and pepper. Let this mixture sit for about 1 hour until it has cooled down completely. Keep covered in the refrigerator until use.    

4. Witloof chicory with gorgonzola, pear and walnut 

A delicious combination: the cheese gives this snack a powerful taste, the pear keeps it fresh and the walnut gives it a nice bite. It also looks really nice when you serve the salad in the chicory boats. 

Ingredients for 12 snacks: 
  • 100 g gorgonzola (cubes) 
  • 2 soft pears 
  • 50 g of walnuts 
  • 12 witloof chicory leaves 

Peel the pears and cut them into small cubes. Also cut the gorgonzola in cubes and chop the walnuts. Mix these ingredients together and divide the mixture over the chicory leaves. Garnish this bite with some garden cress if you like
5. Grilled fennel and zucchini 

For this recipe we’re making grilled fennel and zucchini. These healthy bites go with everything. 

Ingredients for fennel: 
  • 2 fennel tubers 
  • 1/2 lemon 
  • pepper and salt 
  • 2 tbsp olive oil 

Cut off the top branches of the fennel and slice the fennel into thin slices. Preheat the grill pan. Grate the zest of the lemon. Place the fennel slices into a bowl and add the lemon zest, pepper, salt and olive oil. Place the marinated fennel slices into the grill pan and grill both sides until they’ve got grill marks. Don’t put too much in the grill pan simultaneously, otherwise the fennel will not be cooked well.   

Ingredients for the zucchini: 
  • 1 zucchini 
  • 2 tablespoons of parsley 
  • 1 large clove of garlic 
  • Zest of 1/2 lemon 
  • 100 milliliters of extra virgin olive oil 
  • Sunflower oil

Clean the zucchini, cut the top off and cut the rest into vertical slices of about a centimeter. Preheat the grill pan. Put some sunflower oil on both sides of the zucchini and place it in the pan. Grill the slices until you can see nice grill marks. Then leave the slices to rest on kitchen paper. Chop the garlic and parsley in the meantime. Mix this with the olive oil and lemon juice. Season with some salt and pepper. Divide the zucchini slices over a bowl and sprinkle with the dressing.
6. Hummus 

You have probably tried hummus before. But try to make it yourself, homemade hummus always tastes better! 

Ingredients for 4 people: 
  • 350 g organic jarred chickpeas 
  • ½ lemon 
  • 1 clove of garlic 
  • 3 tbsp tahini sesame paste 
  • ½ tsp salt 
  • 5 tbsp water 
  • 1 tbsp extra virgin olive oil 
  • ½ tsp mild paprika powder 

Drain the chickpeas and rinse under running water. Squeeze half of the lemon and chop the garlic. Set aside 2 tablespoons chickpeas (for 4 persons). Add the lemon juice, garlic, tahini, salt and water and puree with a blender until you’ve got a smooth substance. Put the hummus into a bowl and sprinkle with the olive oil, paprika powder and the remaining chickpeas. If you like you can garnish the hummus with elderberries, nectarine slices, grapes, oil, sesame seeds and edible flowers for example.   

6. Sweet potato fries 

Fries are always a good idea! We’ve got a healthy version for you, made with sweet potatoes. 

Ingredients for 4 people: 
  • 1 kg of sweet potato 
  • 2 tsp onion powder 
  • 2 tsp garlic powder 
  • 2 tsp smoked paprika powder 
  • 2 tbsp traditional olive oil 

Preheat the Outdooroven to 230 degrees. Peel the sweet potatoes, cut them into fries and arrange on a baking tray covered with parchment paper. Then sprinkle the fries with onion powder, garlic powder, smoked paprika and a little salt if you like. Sprinkle with olive oil and mix to get this evenly over the potatoes. Bake the fries in the middle of the oven for about 35 minutes. Scoop every 10 min.