Who knew you could prepare dessert on the grill? Well, you can, and it sure is delicious! This recipe for grilled plantains is a great addition to your summer dessert recipe box.

It takes only a few minutes to throw together and has such a unique look and taste that everyone at the table will be impressed. All you need to do is assemble four ingredients, flip the switch on your grill, and get those grilled plantains cooking!

Plantains may look and taste similar to bananas, but they are actually starchy vegetables that need cooked before consuming. Cooking brings out their flavors and makes them more appealing to the palate. Grillint plantains is a popular way to enjoy them, and this recipe accents both the flavors of the plantains and provides you with some health benefits, too. One cup of sliced plantains contain 3.5 grams of fiber, 716 milligrams of potassium, 1,400 IUs of vitamin A, 16.8 milligrams of vitamin C, and an extra dose of niacin, calcium, iron, magnesium, folate, and vitamin K. Together, these vitamins and nutrients are essential in reproduction, immunity, cardiovascular health, and regularity.

This recipe adds a drizzle of agave and a garnish of fresh mint to each plate, accenting the sweetness of the grilled plantains and the freshness they contribute to the body and overall health. Enjoy!

Sweet & Simple Grilled Plantains

Serves 4-6

Ingredients

• 2 large plantains
• 1 tablespoon vegetable oil
• 1/2 cup agave nectar
• Handful of fresh mint (basil work well too)

Directions

Peel and slice plantains at an angle, as the make each slice longer. Keep the slices about 3/4-1-inch thick. Brush each slice lightly on both sides with oil. Turn on the grill and let plantains cook for about 1 minute on each side, or until grill mark are formed.

Serve 4-5 slices per plate, drizzle with agave, and garnish with fresh mint. Enjoy while the plantains are still warm.

Photo Credit: GlowKitchen

The post Barbecue Dessert Recipe: Sweet & Simple Grilled Plantains appeared first on EcoSalon.

What’s in a name? Probably a Swedish cake.

Like several other countries Sweden celebrates name days, which means that every single day of the year has a specific name of a person. For some people (for example, my mother in law), the name day is more important than their own birthday. For others it’s just an ordinary day.

In the middle of July, Swedes celebrates fruntimmersveckan (the week of the ladies) which is a week when there are six women’s names in a row. This week is especially interesting if you are into cakes. Traditionally you need to bake a different cake for each woman who has their name-day this week. As I’m one of the six ladies I will celebrate as follows:

Cherry & Almond Clafoutis with Cognac for Sara on the 19 July

Red Currant Tart for Margareta on the 20 July

Lime & Ginger Tart for Johanna on the 21 July (see below)

Rhubarb & Meringue Cake for Magdalena on 22 July

Lemon & Strawberry Cake with White Chocolate for Emma on 23 July

Chocolate Caramel Tart for Kristina on 24 July

Johanna’s Ginger & Lime Tart

This Ginger & Lime cake has a nice combination of a sweet cookie like pie shell with a sour ginger-rich filling. It can be served as is or with freshly whipped cream.

Dough
1 ¼ cup (170 g) flour
100 g (3.5 oz) butter
4 tablespoons Sucanat
A splash of cold water

Filling
3 eggs
2/3 cup (150 ml ) sugar (works with either white or brown)
7/8 cup (200 ml ) cream
Grated peel from one lime
Juice from 2 limes
1 inch (2 ½ cm) piece of ginger

Decoration (optional)
Powdered sugar

Mix together butter, flour and sugar with your bare hands. When the butter is well divided, add a splash of water and work the dough well. After the dough has rested for half an hour in the fridge, line the dough in a 9 ½ inch (24 cm) springform or similar. Bake the tart shell at 400ºF (200ºC) for about 15 minutes. The shell should start to get some nice color.

Let the pie shell cool while you whip together egg and sugar until fluffy. Add the cream and blend well together before adding lime and ginger. Adjust the flavor with more or less ginger and lime to your liking. Pour the filling into the pie shell and bake in the oven at 400ºF (200ºC) for about 20 minutes. The filling should have set. Let the cake cool down before dusting some powdered sugar over. Enjoy!

Illustrations by Johanna Kindvall

The post Swedish Fruntimmersveckan Recipe: Ginger & Lime Tart appeared first on EcoSalon.