My Favorite Recipes to Make On The Electric Plancha

Perfect for healthy and natural cooking, the table plancha has conquered most kitchens. I particularly praise its ability to cook quickly with little fat, while retaining flavors. Besides, to give you an idea of ​​everything you can do with it, here are 3 of my favorite recipes made with this kitchen utensil of Spanish origin!

Shrimp marinated in mustard

• 25 very large, pink shrimp (fresh or frozen);
• 6 chopped basil leaves;
• 4 tablespoons of olive oil;
• 4 tablespoons of fine, strong mustard;
• 2 tablespoons garlic powder;
• 2 pinches of Espelette pepper;
• The juice of 2 limes;
• Fine salt.

First, start by peeling your shrimp without removing the tail (for aesthetics and easier tasting).

Then, marinate them for about 3 to 4 hours in the mixture of olive oil, garlic powder, mustard, basil and lime juice.

Afterwards, all that remains is to drain them and return them to the griddle. Take care to sauté them for a minute on each side so that they have this beautiful orange color, sprinkling with Espelette pepper and salting. Serve hot.

Grilled vegetable skewers

• 8 button mushrooms;
• 2 zucchini;
• 1 punnet of cherry tomatoes;
• 1 red pepper;
• 1 bunch of spring onions;
• Olive oil ;
• Finely chopped garlic;
• Thyme and rosemary cut into pieces;
• Salt and pepper.

Start by washing the vegetables thoroughly. Then cut them into pieces:

• Zucchini in sections of approximately 2cm;
• Mushrooms in half if necessary;
• Largely diced pepper and onions;

Make the skewers by alternating the vegetables according to your preferences.

Then, brush your skewers with a marinade made with olive oil, garlic, salt, pepper, thyme and rosemary.

Preheat your plancha before placing your skewers on it. Let them cook, turning occasionally, for 10 minutes. Finally, serve hot.

Beef plancha with pesto

• 600 g of slices of very tender beef or a piece of fondue beef;
• 250 g cherry tomatoes;
• 125 g of arugula or romaine salad;
• 1 red onion;
• 1 clove of crushed garlic;
• 1 red pepper;
• 1 green pepper;
• 1 yellow pepper;
• 3 tablespoons of pesto.

After cutting the meat into thin slices, let it marinate for a good 3 hours (or overnight to make it easier to cook) in the pesto and crushed garlic.

Prepare the salad by carefully washing the tomatoes and arugula. Place it in a salad bowl and season with a pinch of salt, lemon juice and a little olive oil.

Then slice the peppers into strips and dice the onion. Then, brush the plancha with olive oil after preheating it. Brown the sliced ​​vegetables until they are tender but still crunchy. From then on, add the slices of meat and stir for a few minutes, until they are cooked.

Finally, add the meat and vegetables to the salad, and mix well before serving.