Three easy recipes to follow

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Contents
2 kg ripe summer tomatoes, salt, freshly ground black pepper, olive oil

Cooking Utensils
Grill grate, fire stove, fire stove tongs, big spoon

Fire
small fire

Preparation
Wash the tomatoes along with the stems.

preparation
Spread the tomatoes along with the greens on the grill grate and let it simmer slowly. Turn occasionally with a large spoon or tongs until all the tomatoes are cooked as evenly as possible. Take the tomatoes off the grill and let them cool a bit. Remove the greens and peel the peel. Put the peeled tomatoes in a pressure cooker and crush them with your hands. Cook everything slowly over the fire with a sauce of the desired consistency. Season well with salt and pepper and add enough olive oil.

Fly
We always leave the bunches standing while boiling on the grill grate. It prevents the tomatoes from rolling on the grill.

variants
We have two of our favorite variations: The first involves cooking a whole onion peeled and adding a good bit of butter at the end. In the other variant, we lightly fry a few cloves of crushed garlic in olive oil and then cook it together with the sauce. After cooking, add plenty of olive oil.

Other taste experience
We let the tomato be the tomato and make the most of it. That’s enough.

season
Summer

diet
vegan, vegetarian

placing
Fire-roasted meat, pasta, black rice, cooked teff (millet), Emmental cheese, nasturtium, fire-roasted kohlrabi, apple compote, dark beer, fresh kiwi juice.

Contents

4 large potatoes, 1 large onion or 4 spring onions, approx. 100 ml olive oil, salt, 8 eggs

Vehicles

Iron pan with lid, spatula, knife, bowl, fork

Fire
small fire

Preparation
Wash the potatoes but do not peel them. Peel the onion.

preparation
This is a slow, low-heat dish, so it takes a long time to cook. We calculate about an hour for everything. Put plenty of olive oil in the pan and cut the potatoes directly into the pan into slices of the thickness you want and fry them well in oil. Don’t miss the olive oil here, the potatoes can even be coated with oil. Cook slowly over low heat.

As soon as the potatoes are half cooked and have some color, slice the onion directly into the pan with the potatoes and stir. Turn occasionally until potatoes and onions are cooked through. Salt it well. Crack the eggs into a bowl or directly into the pan of your choice and immediately whisk and mix with a spatula or fork. Cover the pan with a fireproof lid and put embers on the lid. Let them sit on low heat until the eggs are hard and the surface is seductively browned.

Fly
The finished tortilla does not tip over in the classical way, as the pan is very heavy with its contents. With a spatula or something similar, pieces are cut from the mass. We then eat them straight from the pan.

variants
The tortilla looks even better if you put the thinnest slices of a ripe tomato and some thyme on the egg before closing the lid. If the potatoes are left out in the basic version, the dish is called “Tortilla Francesca”.

diet
Vegetarian

Contents
Sea salt flakes, filleted with freshly caught trout, skin or other fish

Vehicles
Sprouts, knife, cutting board

Fire
medium fever

Preparation
Cut the fish fillets into pieces of about 5 cm. To allow the tender meat to skewer effortlessly, using a sharp knife, cut about 1 cm two finger widths into the skin. The wooden sprouts are then pushed from here. Put two or three pieces of fish on each step and lightly salt.

preparation
Set the sprouts on fire. By changing the size of the fire, the distance from the fire and the duration of the fire, the fish can be roasted exactly according to your preferences.

Fly
We make sure that the pieces of fish are not too large, otherwise they will slide down the steps under their own weight. Even industrially produced barbecue skewers are not suitable for this type of vertical preparation due to their smooth surface.

variants
Whitefish is a good fish for this preparation. Our white fish come from the fisherman Avni Morina from Lake Neuchâtel. But many other types of fish can also be wonderfully prepared this way.

Other taste experience
The skin of the fish holds the meat together in the sprouts and is an integral part of the meal. Removing them will cause the fillet to fall apart. So eating the skin is worth a try. It will be slightly crunchy, flavorful and soft if cooked long enough.

season
all year round

diet
omnivore

placing
Pine Nuts, Black Rice, Mushrooms, Roasted Sweet Potatoes, Eucalyptus Honey, Gewürztraminer, Coconut Water.

These recipes are taken from the cookbook of Chris Bay and Monika Di Muro: “Feuerkochen”, AT-Verlag Aarau and Munich, 2023.

Source : Blick