Summer weekends when temperatures behave well with us and do not overheat us are made for picnics and excursions. We like to take out the basket as soon as we have the opportunity and fill it with delicious food with which to enjoy pecking the weekend outdoors. You may not have much practice in this area, but don't worry because we are going to give you 11 tasty ideas for a picnic Among which you will surely find your better half.
Of course you can add to our 11 tasty ideas for a picnic Any other that works for you. The omelette, for example, is a great alternative, so is hummus or any other type of dip. Remember to fill the picnic basket of various drinks, homemade breads and some candy with which to kill the bug if you enter the sweet tooth. With this you will have more than enough and the rest will be to enjoy the outdoors and the company.
1. Sausage rolls or sausage rolls
Ingredients for four people: 12 sausages (pork, chicken, turkey or whatever you prefer), 1 rectangular puff pastry sheet, 1 egg, 1 slice of sliced bread, 1 tablespoon milk, 1/4 teaspoon garlic salt, 1/2 teaspoon Provencal herbs, 1 teaspoon of Dijon mustard and sesame seeds (optional).
Elaboration: In a deep and wide bowl, crumble the slice of bread and dip it with the milk and half an egg (the other medium is reserved for brushing the rolls before putting them in the oven). With a fork, we crush the bread. Add the garlic salt, Provencal herbs and mustard. Mix until a homogeneous mass. Next, we remove the sausage skin and discard it. We crumble the meat with our hands, very clean, removing any remaining fat that we can find. We add the mixture of bread, milk and spices and mix well. I continue to use my hands for this operation because it is how faster and better it is done, but you can always use a fork. We spread the puff pastry sheet and cut it, in width, in three equal strips. We divide the sausage filling between the three strips of puff pastry, spreading it along the longest end. Brush the opposite end with the reserved egg and roll the puff pastry strips into cylinders. The egg will make glue and the rolls will not open when baked. We cut each cylinder in the number of pieces we want (small, if we are going to serve them as an appetizer, or large if we are going to serve them as a plate). We make two incisions diagonally on each of the rolls, brush them with egg and sprinkle them with sesame seeds. We cover a baking tray with sulfurized paper and place the rolls on it. We introduce the tray in the lower part of the oven, pre-heated to 190 ºC, so that the base is not raw. After 25 minutes, or when they acquire a golden color, we remove them and let them temper before serving.
Link | Sausage rolls or sausage rolls
2. Salted tomato pie with cream cheese and mustard
Ingredients for four people: 60 g of pastry flour, 30 g of cornmeal (not cornstarch), 1/2 teaspoon of salt, 1 pinch of granulated garlic, 55g of cold butter, 1 tablespoon of extra virgin olive oil, 2-3 tablespoons of cold water, 4 tablespoons of cream cheese, 1 teaspoon of Dijon mustard, 1 pinch of spicy paprika, oregano, seasonal tomatoes (large and small), 1-2 tablespoons of Parmesan cheese, black pepper, salt, virgin olive oil extra.
Elaboration: Arrange the flours, salt, granulated garlic, a little black pepper, the diced butter and the oil in a food processor or chopper. Crush in several short batches until everything is integrated and a fine grained texture remains. Slowly add the cold water, crushing each time, until you get a dough that we can work with your hands without sticking. Form a homogeneous and smooth disk, wrap in plastic film and leave in the fridge for at least 30 minutes, better longer if it is very hot. Preheat the oven to 190ºC and prepare a tray. Wash and dry the tomatoes and mix in a bowl the cream cheese with the mustard, some paprika, oregano and a stroke of pepper. Stretch the dough until it is approximately 5 mm thick, giving it a rounded shape with a roller or with your hands. Work fast so it doesn't get very hot. Cover with the cream cheese, without reaching the edges, and distribute over the sliced tomatoes not very thick. Fold the edges over the dough, to cover the filling and tomatoes a little, and add a little salt, oregano, cheese and a little oil. Bake for about 25-30 minutes, until the dough is browned. Ensure that tomatoes do not burn, if this happens we can cover the top with aluminum foil. If they dry out too much, add more cheese in the middle of cooking. To make the dough look more beautiful we can paint the edges with beaten egg or with melted butter.
Link | Salted tomato pie with cream cheese and mustard
3. Cold round chicken
Ingredients for six people: 500 g of chicken breast, 100 g of diced ham, 400 ml of fresh cooking cream, 2 small tender onions, 1 egg white, 50 g of breadcrumbs, 3 tablespoons of tarragon, 1 clove of garlic, 25 g of pistachios, oil, salt and pepper.
Elaboration: We start by chopping the very fine chicken with the blender glass or a kitchen robot. Chop the onion and garlic, and crumble the bread. We add everything in a bowl along with tarragon and whole pistachios (but without shell, of course). We season and mix well. The next step is to whisk the cream slightly (it can be fresh cream or liquid cream, but it has plenty of fat) and bring the egg white to snow. We incorporate both into the mixture and stir well again. We adjust salt and pepper again and add a touch of nutmeg or ground ginger, which also gives it a special dot. Now comes the most delicate and cumbersome moment. We have aluminum foil in a tray, we smear it with olive oil, we distribute a little of the chicken mixture that we have prepared and we roll it tight to make a kind of sausage. We repeat the operation until we run out of mixture (for two or three) and bake at 180 ° C for one hour. Then we take out of the oven and let cool one hour at room temperature, and at least two more in the fridge before serving.
Link | Cold round chicken
4. Authentic Mexican Guacamole
Ingredients for a medium bowl: 2 avocados, 1 small tomato, 1/2 onion, 1 jalapeño pepper (optional), 20 fresh coriander leaves, half a lime (its juice) and salt.
Elaboration: Chop the onion in fine brunoise. We do the same with jalapeño pepper, in case of choosing to incorporate it into our guacamole. Scald the tomato, that is, submerge it in boiling water for 20-30 seconds and cool it in ice water to cut the cooking. Peel it, cut in half, remove the seeds and chop the meat into small cubes or mirepoix. Wash the cilantro and separate the leaves from the stems. The latter we discard and we are left with only the leaves. We chop them finely with a sharp knife, sliding the edge over the cilantro so that the cut is clean and we do not crush the product. Cut the lime in half and squeeze the juice. Finally, we cut the avocados in half and remove the bones. Remove the meat, place it in a large bowl and crush it with a fork. We add the above ingredients: onion, chili, tomato, cilantro and lime. Season to taste and serve with nachos or tortilla chips.
Link | Guacamole: the authentic Mexican recipe made by Mexicans
5. Tuna Stuffed Eggs
Ingredients for 12 units: 6 eggs, 3 cans of tuna in oil, 45 g of mayonnaise sauce, 20 olives stuffed with anchovy and tomato sauce (optional).
Elaboration: Cook the eggs in boiling water for 10 minutes, after this time we remove them from the water and cool them with cold water. when they are cold we peel them and cut them in two lengthwise. We take out the yolks and reserve one to decorate. We put the rest of the yolks in a bowl and add the tuna, mayonnaise and chopped olives, reserving a few to decorate, mix well. With the help of a spoon we fill the halves of egg whites, giving it a bulky shape to the filling, we decorate with the reserved olives. Cover the bottom of the serving dish with tomato sauce and place the eggs on top. Crumble the reserved yolk and decorate the dish with it.
Link | Eggs Stuffed With Tuna
6. Fusilli salad with mozzarella and tuna
Ingredients: 160 g of fusilli (spirals), 1 can of tuna, 125 g of mozzarella di buffala, 12 cherry tomatoes, 8 basil leaves, 16 black olives without bone, 1 clove of garlic, oil and salt.
Elaboration: The first step in preparing this fusilli salad with mozzarella and tuna is to cook the pasta. As always, in a pot with boiling salt water, we cook the pasta according to the time indicated on the package, in this case, 11 minutes. Drain, wash with cold water and reserve. On the other hand, we cut the cherry tomatoes in half. We also prepare a majada with the clove of chopped garlic, basil leaves, a drizzle of olive oil and salt. Mix this mash with the pasta and cherry tomatoes. Finally, we serve the salad with diced mozzarella, tuna and black olives.
Link | Fusilli salad with mozzarella and tuna
7. Vegan mushroom and nut pate
Ingredients for six people: 500 g of mushrooms, 3 cloves of garlic, 1 onion, 1 teaspoon of brewer's yeast, 80 g of peeled walnuts, 1 tablespoon of olive oil, a pinch of salt and a pinch of pepper.
Elaboration: We start by peeling and cutting the onion and garlic into thin slices. Heat the oil in a pan and brown the onion and garlic over low heat for two minutes. Cut the mushrooms into slices and add to the pan. We keep the fire at medium intensity until the mushrooms adopt a toasted tone. Toast the nuts in the oven at 180ºC for two minutes. In the blender glass we crush and mix the ingredients of the pan with the brewer's yeast, a pinch of salt and another of pepper. Add the nuts and continue working in the blender until you get a fine and homogeneous cream.
Link | Vegan mushroom and nut pate
8. Pork and egg pie or Scotch egg pork pie
Ingredients for a mold of 18 cm or six-eight portions: 5 peeled hard-boiled eggs, 1 "M" egg, 1 k of minced pork, 1 teaspoon of Dijon mustard, 1 slice of bread, 50 g of breadcrumbs, 1 teaspoon of Provencal herbs, two slices of broken dough , salt, ground black pepper and sesame seeds.
Elaboration: In a deep bowl, beat the egg and separate a couple of tablespoons to brush the cake when ready to go to the oven. Add the mustard, Provencal herbs, breadcrumbs and sliced bread. Crush with a fork until pureed, add the minced meat and season to taste. We stir well until the mixture is homogenized. We cover the base and sides of the mold with sulfurized paper. We spread a sheet of broken dough ensuring that no air bubbles remain and fill with the third part of the meat mixture. We place the hard-boiled eggs in a circle and fill in the gaps and cover with the rest of the meat, making sure to compact well. Cover the cake with the second sheet of broken dough and cut the leftover. Squeeze the edges to seal the cake and not open with baking. We cut a hole in the center, as a chimney, brush the surface with the egg we have reserved and sprinkle with sesame seeds. Cook the cake in the oven, preheated at 180 ° C, for 20 minutes. After this time we take it out and remove the outer ring from the mold. We put it back in the oven and cook it again, with heat only at the bottom, for another 20 or 30 minutes. If the surface begins to brown in excess, we place a sheet of aluminum foil on the cake.
Link | Pork and egg pie or Scotch egg pork pie
9. Ethiopian Eggplant Dip
Ingredients for six people: 2 large eggplants, 1 purple onion (or sweet), 1-2 cloves of garlic, 1 and 1/2 teaspoons ground turmeric, 1/4 teaspoon ground cumin, 1-2 tablespoons plain yogurt, 1 chili or hot pepper green, sweet or spicy paprika, black pepper, salt, lemon or lime, fresh coriander or parsley and extra virgin olive oil.
Elaboration: Preheat the oven to 220ºC and prepare a tray covering it with aluminum foil, pouring some water. Wash the eggplants well and cut in half lengthwise. Practice some cuts and place upside down. Bake for about 45-50 minutes, or until very tender. Let cool and remove the meat. Chop the onion and the clove or garlic cloves very thin. Heat a little olive oil in a pan and brown the onion with a pinch of salt for about 8 minutes, over medium heat. Add the garlic and cook the whole a couple of minutes. Add the roasted eggplant meat, stir well and crush with the spoon. Salpimentar slightly, add turmeric and cumin and cook until almost all the water in the vegetable evaporates. Remove from heat and let cool slightly. Chop in a food processor or with the blender, adding the yogurt. Crush to taste, leaving it more or less creamy; I like it with a little texture. Adjust the salt point and bring to a bowl. Serve with paprika, chili or chopped green pepper, coriander or parsley, a few drops of lemon or lime juice and a drizzle of oil.
Link | Ethiopian Eggplant Dip
10. Mediterranean sesame and oregano bread
- Ingredients to make a half kilo bread: 100 g of sourdough, 225 g of flour, 140 g of water, 50 g of extra virgin olive oil, 5 g of salt, 10 g of baker's yeast, 2 tablespoons of sesame seeds and a good handful of oregano.
Note: If you do not have a sourdough, add 65 g of flour and 35 ml of water instead to the ingredients listed above.
- Elaboration: Dilute the sourdough and the yeast in the water and let them melt a little until the water becomes cloudy. Add the flour, salt and olive oil and mix until you get a somewhat sticky dough. Flour the table and lightly knead the ball until it is smooth and manageable. Let stand for 30 minutes. On a baking sheet covered with a baking paper or a silpat, spread the dough, pressing with your fingers from the inside out as if you were making a pizza base. Leave the edges slightly higher and mark your fingers pressing to extend the surface of the bread. Varnish the bread with a few drops of the best extra virgin olive oil you have at home and sprinkle the flat bread with sesame seeds and some oregano leaves. While doing the whole process, preheat the oven to 250 degrees Celsius, and activate the steam function or put a cup or mug with water on the bottom. Bake the bread for 25 minutes, the first 10 to 250 degrees and the remaining 15 at 225 degrees. Take out the bread and let it rest for 15 minutes before eating it so that it finishes cooking inside while cooling.
Link | Mediterranean sesame and oregano bread
11. Potato and tuna cupcakes
Ingredients for twelve units: 5 medium potatoes, 150 g of tuna crumbs in water, 1 shallot, 1 clove of garlic, 1 egg, 1/2 cup of ground bread, 20 g of butter, salt and ground black pepper.
Elaboration: Peel the potatoes and cut into eight. We put them to boil in a pot with water and salt about 25 minutes. When they are ready, we remove them from the water and crush with a fork. Drain the tuna and add it to the crushed potato. Chop the shallot and garlic clove and add it. Finally we add the egg and the breadcrumbs and mix everything well until obtaining a homogeneous dough. With the hands we form some cupcakes of about six or eight centimeters in diameter and place them on a greased baking dish. We put a nut of butter on each cupcake and bake at 180ºC for 25-30 minutes.
Link | Potato and tuna cupcakes