The summery combination of the moment: sewing with Fibre Mood and barbecuing

3 summer patterns and recipes

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The barbecues are beckoning! Would you like to combine this summer event with Fibre Mood? It’s now possible because sewing and barbecuing go hand in hand during these summer days. How about an airy Joanne Dress? Read more about the best outfits, the tastiest dishes, take your sewing and barbecue gear outside, and get your friends together for a real party. 

It may seem like a crazy combination, but it can really appeal to anyone who loves sewing and summer events. Getting together to sew an airy dress and then enjoying all the goodies on the barbecue… doesn’t that sound like music to the ears of the Sewistas among us? We’ll go ahead and inspire you even more for this event with three nice lovely summer patterns from issue 5 that are guaranteed to make you shine for this season. 

barbecue

Sewing pattern? Check! Outfit? Check! But what is a real barbecue without food? Fibre Mood chose three innovative, simple, and summery recipes online that go together perfectly for your own summer sewing event: 

Quesadillas (with beef), halloumi, and aubergines

Grilled wraps with vegetables: an easy and light meal that can also be a delicious alternative for the vegetarians among us: just leave out the beef. Serve with a side salad, potatoes, or dipping sauce to complete this barbecue. View the full recipe here. (©Delhaize)

Ingredients:

  • 8 Torti’wraps (20 cm diameter)
  • 550 g chateaubriand steaks
  • 2 blocks of halloumi
  • 3 aubergines
  • 1 jar of fresh pesto
  • olive oil
  • pepper
  • salt

Preparation:

Preparation time: 30 min. (+ 30 min. rest time) + 5 min. grilling time

  1. Cut the aubergines into thick slices, width-wise, then sprinkle them with salt and leave them to rest for 30 minutes so that the moisture escapes. Drain them on kitchen paper, then lightly brush both sides with olive oil and grill them on the barbecue.
  2. Cut the halloumi blocks into slices of ½ cm thick, then lightly brush both sides with olive oil and grill them on the barbecue.
  3. Also brush the chateaubriand steaks with oil and grill them on the barbecue, 1 min. on each side. Put them on a chopping board and season with pepper. Let them rest for 2 minutes, then cut them into strips (not too fine).
  4. Lightly brush a tortilla with oil, turn it over and brush one half with 1 teaspoon of pesto. Cover with aubergine slices, halloumi that’s been broken into large chunks, and beef strips, then fold closed. Prepare 8 tortillas in this way.
  5. Grill them on both sides on the barbecue over charcoal that’s not glowing too much and the grill set to the highest point.
  6. Serve with a salad.

Stuffed sweet potato

Are you looking for a tasty addition to the numerous pieces of meat, fish, or chicken on the barbecue? Impress your guests with this healthy recipe and stuff the roasted sweet potatoes with some colourful vegetables of your choice, such as bell peppers, and then top with cheese. View the full recipe here. (©Leuke recepten NL)

Ingredients:

  • 4 large sweet potatoes
  • 1 red bell pepper
  • Bunch of celery (approx. 40 g) 
  • 100 g goat cheese
  • 2 tbsp of almonds (for garnishing) 

 Materials:

  • Aluminium foil

Preparation:

1. Heat the barbecue or the oven to 200°C. Wash the sweet potatoes and wrap them in a piece of aluminium foil. Pierce them several times with a fork or a skewer. Roast them on the barbecue or in the oven. Depending on the size, this will take about 45 to 60 minutes. 

2. In the meantime, chop the bell peppers and celery. Then toss them together with the almonds. Remove the sweet potatoes from the foil and cut them almost in half along their length. Carefully push them apart. 

3. Sprinkle the inside of the potato with a pinch of salt and black pepper. Spoon some of the bell pepper mixture in between the potato halves and sprinkle the goat’s cheese over it. Put back into the oven or on the barbecue (with the lid closed if possible) for another 15 minutes.

Salmon-ham skewers with rocket sauce

A unique combination on a skewer. Fire up the barbecue because you don’t want to miss these skewers with a sauce of rocket, pine nuts, and horseradish while enjoying those hot temperatures. View the full recipe here. (©Albert Heijn)

Ingredients:

  • 600 g fresh salmon fillets
  • 9 slices of Coburger ham
  • 75 g rocket
  • 50 g raw walnuts
  • 125 ml sour cream
  • 1 tbsp grated horseradish in small glass bowl
  • 1 tbsp traditional olive oil

Preparation:

  1. Fire up the barbecue.
  2. Cut the salmon into 18 pieces and sprinkle with pepper. Cut the slices of ham in half length-wise. Divide half of the rocket over the ham. Put a piece of salmon on top and wrap the ham around the salmon. Thread 3 pieces onto 1 skewer.
  3. Chop up the walnuts and finely dice the rest of the rocket. Mix the rocket, walnuts, sour cream, and horseradish. Season to taste with salt and pepper.
  4. Thinly brush the olive oil over the fish skewers and grill them on the barbecue for 5 minutes until brown and just cooked. Turn halfway through the five minutes. Serve the skewers with the rocket sauce.
  5. Tip! This dish is also delicious with wolffish fillet or cod fillet instead of salmon.

Ready to try this combination? We don’t care whether it’s with a whole group of Sewistas or with the family, we just hope you enjoy it. 

P.S. Don’t forget to share the moment with #fibremood, so you’re guaranteed to fire up those summery sewing jitters simmering within many other Sewistas. 

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