Plancha – even the name evokes images of sunshine, terraces, and convivial gatherings. Originally from Spain and southern France, the gas-powered plancha is now returning to Europe from the USA.

For some time now, cast iron and stainless steel griddle plates, often called planchas, have been offered as accessories by grill manufacturers like Weber. Now, true planchas are hitting the market as standalone units. Unlike a traditional grill with a grate, the larger cooking surface of the plancha produces significantly more seared flavor. Weber's new plancha – the Slate – is a powerful and user-friendly grilling device that focuses on the fun and ease of grilling. In this bookazine, FIRE&FOOD, together with Weber's grill masters, showcases the full potential of a plancha. It's your perfect grilling partner all day long: from breakfast to dinner, from Mediterranean cuisine to Mexican tacos. You absolutely have to try these recipes!

Plancha and Griddle: The Passion of Grilling on a Hot Plate

Mediterranean Plancha
BRUNCH: Plancha Breakfast – Tostadas; Mediterranean Omelets in a Pepper Ring; LUNCH: Tapas: Champiñones al Jerez – Sherry Mushrooms; Gambas al Ajillo – Garlic Prawns; Pimientos de Padrón – Grilled Green Peppers; Mussels à la Plancha with Garlic Bread; Aubergine with Tomato Gremolata; DINNER: Pulpo à la Gallega – Octopus with Smoked Spanish Paprika; Bienmesabe – Grilled Cod with Bimi Wild Broccoli and Fennel; Secreto Ibérico with Grilled Pimientos; Solomillo – Pork or Veal Fillet with Caramelized Tomatoes; DESSERT: Torrijas – French Toast with Pistachio Cream and Flambéed Strawberries; Grilled Figs with Mascarpone Cream

Griddle (American)
BRUNCH: Eggs Benedict with spinach, bacon & hollandaise; Egg in a Hole; LUNCH: Whiskey Bacon Dogs; Steak Tagliata; Pastrami Sandwich; DINNER: Oklahoma Burger; Cornflake-coated Chicken Nuggets; Alabama Grilled Chicken; DESSERT: Blueberry Pancakes; Strawberry Cream Slices with Puff Pastry

Family home cooking
BRUNCH: Classic tarte flambée from the plancha; Farmer's breakfast; LUNCH: Egg noodles; Char steaks with thyme-lemon-almond butter and glazed onions; Toasted bread with pork belly; Grilled carrots with burrata cream and pistachio-carrot pesto; DINNER: Palat-
Ham with ricotta and spinach filling; Rolled cordon bleu in a potato crust; Meatloaf with mashed potatoes and fried onions; DESSERT: Kaiserschmarrn; Apple tart

Street food
BRUNCH: Cajun Po' Boy Bagels; Potato Pancakes with Chive Cream; LUNCH: Chicken Tacos with Pico de Gallo; Philly Cheese Steak Sandwich; Asian Style Pork Belly; DINNER: Fried Egg Rice; Burger Tacos; Mac & Cheese; DESSERT: Plancha Cookies; Flambéed Pineapple