Photo: RFF
- Out into the countryside
- Stuffed picnic bread with raw food
- Spanakópita (spinach in strudel dough)
- Pizza Muffins
- Potato salad with chili meatballs
- Colorful salad in ciabatta
- Homemade bread rolls with cream cheese and salmon filling
- Cucumber couscous salad with mint cream cheese
- Wraps with hack salad filling
- Strawberry chicken sandwich with pepper cream cheese
- Strawberry cake in the glass
- Nectarine salad with puff pastry strips
- erdbaerchen
- Strawberry and ginger soda
Out into the countryside
Summer time is picnic time. Salads, sandwiches and sweets - our picnic recipes are made quickly. Pack the picnic basket and off to the countryside!
When the sun's rays on your nose and blades of grass tickle under your feet, then picnic time! With a packed basket you can go out into the park, the beach or the meadow. Which delicacies can be taken for a picnic ?
Loveless sandwiches were once. Our picnic recipes are anything but boring. Salads, sandwiches, sweets - all with the conscience Something and the corresponding whistle: strawberry meets pepper and nectarine on mint. Feasting in the open air!
Clamp the picnic blanket under your arm and the basket on your back! Summer time is picnic time! A very special picnic: Diner en blanc. Everything in white!
Stuffed picnic bread with raw food
Ingredients (8 people)
1 lot bread dough basic recipe, 1 tablespoon oatmeal, 150 ml sour cream, 3 tablespoons chopped chives, 1 clove of garlic, Tabasco splash, salt, pepper, vegetables in pieces (celery, cherry tomatoes, radishes, carrots, peppers, cucumber), 2 hard-boiled eggs
preparation
1. Prepare bread dough according to the instructions and let it go. Knead briefly. Form into a ball and place in a square deep cake pan (18 x 18 cm). Lay out the floor with it. Brush with water and sprinkle with oatmeal or flour. Let it rise until the dough is twice the size. Bake in a preheated oven at 200 ° C for about 30 minutes until the bottom of the bread sounds hollow when knocked. Allow to cool on a grill.
2. Mix the sour cream, chives, garlic and Tabasco and season with salt and pepper. Fill the dip into a sterilized glass or small plastic box.
3. When the bread is cold, cut off the upper part as a lid. Hollow out bread to form a basket. Put the dip in and fill the bread with vegetables and eggs. Put the lid on and wrap the bread in foil or tie the lid with string.
4. The bread crumbs can be frozen and used for another recipe. Alternatively, dry the crumbs in the oven and keep them airtight.
Spanakópita (spinach in strudel dough)
Ingredients (24 pieces)
1 kg deep-fried spinach leaves, 2 small onions, 3 garlic cloves, 2 tbsp olive oil, 1 filo pastry filet, salt, pepper, grated nutmeg, 1 stalk of sill, 5 stalks of parsley, 150 g of sheep's cheese, 25 g of breadcrumbs, 2 eggs, 5 tbsp. 150 g butter, 1 egg yolk, 1 tbsp sesame to sprinkle, grease and flour for the mold
preparation
1. Thaw spinach. Peel onions and garlic. Finely chop the onions, press the garlic through a garlic press. Heat the oil in a pot and fry the onions and garlic. Add the spinach and cover, stewed for about 3 minutes.
2. Remove the filo pastry from the refrigerator and let it rest at room temperature for approx. 10 minutes. Season the spinach with salt, pepper and nutmeg, drain well on a sieve and allow to cool.
3. Wash herbs, pat dry, pluck leaflets or flags from the stems and chop them roughly. Put aside some parsley to sprinkle.
4. Crumble the sheep's cheese. Express the spinach thoroughly and chop it roughly. Mix with breadcrumbs, sheep's cheese, parsley, dill, eggs and milk, season with salt, pepper and nutmeg. Melt butter. Unroll the filo pastry.
5. Spread a greased, flour-dusted square dish (20 x 20 cm) over the edge with a dough sheet. Spread the dough thinly with a little butter. Place 4 more leaves on top and brush with butter. Fill with the spinach mixture and add the remaining dough sheets as well, while brushing with remaining butter. Cut the upper dough sheets to the size of the shape, fold over the protruding lower dough sheets towards the middle and press down. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 25-30 minutes.
6. Mix the egg yolk and 1 teaspoon of water. Spread the dough lid after approx. 20 minutes and sprinkle with sesame seeds. Chop pita warm and sprinkle with parsley.
Pizza Muffins
Ingredients (12 muffins)
1 garlic clove, 1/2 red and green pepper, 1 can vegetable corn, 100 g goude cheese, 4 eggs, 100 g sour cream, 100 ml olive oil, 200 g flour, 1 packet baking soda, salt, pepper, 50 g salami in thin slices, Paper baking cups for muffins
preparation
1. Peel garlic and finely chop. Clean, wash and finely chop the peppers. Drain corn in a sieve well. Grate cheese roughly. Cream the eggs, sour cream and oil with the whisk of the mixer. Mix flour, baking powder, 1 teaspoon salt and pepper.
2. Stir all ingredients and place in the bowls of a muffin tray. Dice the salami and spread on the muffins. Bake in preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: stage 2) for 25-30 minutes.
3. Leave the muffins in the tray for approx. 10 minutes, carefully remove them from the wells and allow to cool on a wire rack. This tastes barbecue sauce and sour cream with paprika.
Potato salad with chili meatballs
Ingredients (4 people)
800 g small new potatoes, 1/8 l vegetable stock, 4 tbsp white wine vinegar, sugar, pepper, 1 can vegetable corn, 6 tbsp oil, 2 small red chili peppers, 500 g mixed minced meat, 1 tbsp medium hot mustard, 4 e breadcrumbs, 1 Egg, salt, rose paprika, 1 bunch of radishes, 1/2 cucumber, 3 spring onions, 1 baby romaine lettuce, 8 stalks of oregano, 100 g sour cream, 200 g whole milk yoghurt, 125 g gouda cheese
preparation
1. Wash potatoes and cook in water for about 20 minutes. Drain, quench, peel and possibly halve. Boil broth and 2 tablespoons of oil, season with 3 tablespoons of vinegar, sugar and pepper. Pour the potatoes with the broth and leave for about 30 minutes. Drain corn in a sieve.
2. Wash chili, cut in half, remove seeds. Chill chili. Knead the hack, mustard, chili, breadcrumbs and egg and season with salt, pepper and paprika. From the mince with wet hands form about 12 meatballs. Heat 2 tablespoons of oil in 2 pans and fry the meatballs in a pan for 8-10 minutes (or grill on the grill).
3. Wash, clean and quarter radishes. Wash the cucumber, clean and cut into thin slices or plane. Clean and wash the spring onions and cut into thin rings. Clean the lettuce, wash and cut into pieces. Wash the oregano, shake it dry and roughly chop the leaves of 4 stems. Schmand, chopped oregano, 1 tablespoon vinegar and yogurt mix. Season with salt, pepper and sugar.
4. Mix the potatoes, lettuce, radishes, spring onions and cucumber slices and season with salt and pepper. Grate cheese. Arrange salad and meatballs. Put some yoghurt sauce on the salad and sprinkle with cheese. Other yoghurt sauce extra rich. Garnish with oregano.
Colorful salad in ciabatta
Ingredients (4 people)
1 fresh ciabatta, approx. 50 g butter, 300 g smoked salmon, 4-5 tablespoons oil, 600 g colorful peppers, 250 g cucumber, 150 g radishes, 1 mini romaine lettuce, 1 medium double bob, 3 tbsp balsamic vinegar, salt, Pepper, 125 g salad mayonnaise, 80 g tomato ketchup, 2 tbsp milk, about 1 tbsp Worcestershire sauce, about 1/2 teaspoon sugar
preparation
1. Cut a lid from the bread towards the middle in a wedge shape. Cut the lid into small cubes. Melt the butter in a large pan and roast the bread cubes, turning them crispy brown. Remove from the pan and let cool. Cut diced Kasseler as well. Heat 2 tablespoons of oil in a frying pan and fry the kasseler for 4-5 minutes, turning it over. Also allow to cool.
2. Clean, wash and drain the paprika, cucumber, radish and romaine lettuce. Dice the peppers and cut the radish into slices. Quarter the cucumber and slice it. Cut salad into strips. Peel onion and dice.
3. Mix vinegar, salt, pepper and onions. Add 2-3 tablespoons of oil. Mix the peppers, cucumber, radishes, lettuce and bacon with the vinegar with the vinaigrette. Fill the bread with plenty of salad. Put remaining salad in a bowl.
4. Mix mayonnaise, ketchup and milk. Season with Worcestershire sauce, salt, pepper and sugar. Spread some of the cocktail sauce over the salad in bread and sprinkle with croutons. Cut bread into 4 pieces. Add remaining sauce and croutons and the rest of the salad.
Homemade bread rolls with cream cheese and salmon filling
Ingredients (9 people)
1 quantity bread dough basic recipe, 1 egg, 1 tbsp sesame, 150 g smoked salmon, 200 g cream cheese, 2 tbsp chopped dill, bowl of 1/2 organic lemon, freshly ground pepper, 1/2 cucumber
preparation
1. Prepare bread dough as directed and let it go. Knead briefly. Divide the dough into equal pieces and shape into balls. Arrange on a greased baking tray in three rows so that the balls are just touching. Allow to cover until the balls are twice as big. Brush with whisked egg and sprinkle with sesame seeds. Bake in a preheated oven at 200 ° C for about 30 minutes until the bread sounds hollow when you knock on the bottom. Let cool on a grid.
2. Cut smoked salmon into small pieces. Mix with cream cheese, dill and lemon peel. Season with pepper.
3. Cut the bread across and coat the lower half with the cream cheese mixture. Then slices of cucumber slices. Spread the remaining cream cheese on the cut side of the other bread half and put the bread together. To serve in individual rolls break.
Cucumber couscous salad with mint cream cheese
Ingredients (4 people)
Salt, 5 tbsp olive oil, 250 g couscous, 25 g butter, 1/2 cucumber, 150 g spring onions, 200 g romaine lettuce, 1/2 bunch peppermint, 2 limes, pepper, 1/4 teaspoon cumin, 200 g granular cream cheese
preparation
1. Boil 250 ml of salted water. Remove the pot from the heat. Add 1 tablespoon of oil and couscous with stirring. Allow to swell in a closed pot for approx. 4 minutes. Add the butter and loosen the couscous with a fork while distributing melted butter.
2. Wash the cucumber, clean it, dice it lengthwise and slice it. Clean and wash the spring onions and cut into fine rings. Clean the lettuce, wash, shake dry and cut into strips. Wash the mint, shake it dry, pluck the leaves from the stems and chop. Halve limes and squeeze juice.
3. Whisk the lime juice and 4 tablespoons of olive oil. Season with salt, pepper and cumin. Couscous, cucumber, mint, to about 1/4 for the cheese, spring onion and marinade mix. Season with salt and pepper.
4. Mix cheese and leftover mint, season with pepper. Arrange salad and crumble cheese over it. It tastes thin flatbread.
Wraps with hack salad filling
Ingredients (4 people)
1 small onion, 1 clove garlic, 1 tablespoon oil, 400 g mixed minced meat, salt, pepper, 1/2 small head iceberg lettuce, 1 pack of wraps, 4 tablespoons tomato puree, 200 g goat cream cheese, parchment paper, gift ribbon or kitchen yarn
preparation
1. Peel the onion, finely dice. Peel garlic, finely chop. Heat oil in a large non-stick pan. Hack it in a strong heat with stirring for 6-8 minutes fry crumbly. After about 4 minutes, add onion and garlic. Season with salt and pepper. Let it cool on a flat plate.
2. In the meantime, clean the salad, wash, drain well and cut into small strips. Spread the wraps on the work surface and brush with 1 tablespoon each tomato paste. First hack, then spread the salad on the wraps and sprinkle with crumbled cream cheese. Leave about 3 cm edge free.
3. Fold the left and right edges 3-4 cm to the middle. Wrap the wrap tight. Halve the roll at an angle. Cut 4 cm wide strips from the parchment and wrap them around the bottom of the wraps. Bind together as desired with a gift ribbon or kitchen yarn.
Strawberry chicken sandwich with pepper cream cheese
Ingredients (4 pieces)
4 chicken fillets (about 125 g each), salt, pepper, 2 tbsp sunflower oil, 2 tbsp pickled green peppercorns, 2 basil stalks, 200 g double-cream cheese, 4 leaves of romaine lettuce, 250 g strawberries, 8 slices of wholegrain bread toast, skewers
preparation
1. Wash meat, pat dry and season with salt and pepper. Heat oil in a pan. Fry the meat in a pan for 10-12 minutes.
2. Chop the green pepper roughly. Wash the basil, shake it dry, pluck the leaves from the stems and finely chop. Stir cream cheese, pepper and basil and season with salt.
3. Clean the lettuce, wash and dab it dry. Wash strawberries, clean and cut into thin slices.
4. Toast slices toast. Coat each side with cream cheese. Slice meat. Serve 4 slices of bread with strawberries, salad and meat. Cover with 1 slice of bread. Cut sandwiches in half and stick with skewers.
Strawberry cake in the glass
Ingredients (8 glasses à approx. 150 ml content)
100 g butter, 100 g flour, 1/2 teaspoon baking powder, 2 eggs, 60 g sugar, approx. 400 g strawberries + 4 strawberries, a little sugar to sprinkle, grease for the jars
preparation
1. melt fat. Mix flour and baking powder. Mix the eggs, sugar, fat and flour mix with the whisk of the hand mixer to a smooth dough.
2. Wash, clean, quarter and lift 400 g strawberries under the dough. Spread dough over greased oven-proof jars (about 150 ml each).
3. Sprinkle the surface with a little sugar and bake in a preheated oven (electric cooker: 175 ° C / circulating air: 150 ° C / gas: see manufacturer) for 20-25 minutes until golden brown (chopsticks sample). Decorate the casserole with remaining washed and dry spotted strawberries and serve cold or warm.
Nectarine salad with puff pastry strips
Ingredients (4 people)
4 nectarines, 2 stalks of mint, 100 ml freshly squeezed orange juice, 8 tablespoons sugar, 1 packet of fresh puff pastry, 4 tablespoons butter, sugar for the work surface
preparation
1. Wash the nectarines, cut in half, remove the stone and cut the pulp into thin slices. Wash mint, shake dry, pick flakes off the stems and cut into strips. Mix nectarines, mint, juice and 4 tablespoons of sugar and cook for about 45 minutes to marinate.
2. For the puff pastry sticks, remove the puff pastry from the package, roll it apart and halve lengthwise. Spread the work surface with sugar. Place dough side on top. Remove baking paper, sprinkle the dough with 2 tablespoons of sugar and lightly press. Cut the dough into a strip about 1.5 cm wide with a pastry dough. Heat fat in portions in a pan and fry puff pastry strips in portions from each side for about 2 minutes over medium heat. Drain finished sticks on kitchen paper.
3. Serve nectarine salad in glasses and add 2-3 puff pastry sticks per person. Use other rods otherwise.
erdbaerchen
Ingredients (4 glasses à 250 ml)
500 g strawberries, 200 ml buttermilk, 4 tablespoons raspberry syrup, 4 tablespoons lime juice, ice cubes
preparation
1. Wash, clean and cut strawberries.
2. Puree 400 g strawberries, buttermilk, syrup and lime juice. Cut 100 g strawberries into slices.
3. Pour the ice cubes into 4 glasses, pour over the smoothie. Decorate with strawberry columns.
Strawberry and ginger soda
Ingredients (7 glasses of 200 ml each)
150 g sugar, 1 piece (about 15 g) ginger, 2 pieces lemongrass, 1 organic lime, 750 ml mineral water
preparation
1. Boil sugar and 1/2 l of water in a large saucepan. Peel ginger, slice. Halve lemongrass lengthwise and peel off the outer leaves. Add the stalks and ginger slices to the sugar water and simmer for about 10 minutes. Then allow to cool and leave to cool for about 1 hour.
2. Wash lime hot, dry and squeeze. Clean strawberries and dice them.
3. Pour the ginger sugar water with mineral water and lime juice, add strawberries. Serve in glasses with ice cubes.
