What to prepare for a camping trip. Salmon steak

If there is anything good in a long and cold winter, this is the pleasure with which we get out into the street as soon as the weather becomes more or less spring. It's time for picnics, short and not so outings into nature with family or friends, and fresh air, as you know, is the best appetite stimulant. But if people’s favorite barbecue is a story about food, simple and satisfying, then a picnic is about communication and enjoying nature, in which food is rather a pleasant background.

This collection of recipes is just about what snacks you should take with you on a picnic. Of course, first of all, these should be those dishes that can be prepared in advance and then eaten with the minimum of amenities that a picnic offers. In any case, stock up on disposable tableware, napkins, garbage bags, a blanket and your favorite drinks. As for general rule When preparing picnic snacks, it says: we prepare the solid and liquid ingredients in advance and mix them on the spot. This means that it is better to bring the salad dressing and the salad itself, or the toast spread and the toast itself separately and mix it just before eating - it’s not difficult, but it will turn out much tastier.

Terminology is a rather flexible thing, especially when it comes to cooking. For example, mackerel pate is not essentially a pate - it is not fried, not simmered in fat, not steamed, and in general it cooks quite quickly. In a word, it has nothing to do with pates, but no one worries about it. Mackerel pate was invented in England. Many foreign dishes, having arrived on the Islands, changed them beyond recognition, and mackerel pate - that’s what they call it in their homeland - basically got off easy. By the way, not everything is clear with mackerel either: according to one version, it is the same as mackerel, according to another, mackerel is even better. I’m telling you, culinary terminology is an extremely flexible thing.

As you know, baked peppers - best friends curd cheese, regardless of its origin, be it cow, goat or any other. The easiest and most logical way to honor this duet is in the format of toasts - here you have the crunch of a French roll, without which evenings are not so delightful, and a soft, pillow-like taste white bread, emphasizing the sharp confrontation between peppers and cheese, and the completeness of form and content. What’s more, you don’t need a kitchen for such toasts; you can easily cook them on a barbecue, impromptu (after all, as you know, the best impromptu is homemade).

Do you trust fennel? At first glance, this question sounds as stupid as “are you jealous of zucchini” or “can you relax in the presence of eggplant,” but the fact remains: fennel, which appeared in our stores quite a long time ago, never became “ours” . I rarely see it being bought (although, of course, they do, otherwise who would bring it here) and I certainly haven’t heard of anyone deciding to plant fennel in their garden. In general, many people don’t trust fennel in our country.

And completely in vain. Aside from its obvious health benefits, fennel's vibrant aniseed flavor makes for very refreshing salads that also react temptingly with citrus-based dressings. In addition, our salad will feature squid, which goes wonderfully with fennel, as well as ripe tomatoes and sweet salad onions. All this - together even better than separately - creates a feeling of freshness, lightness and high spirits. This is what we all expect from food, isn't it?

The peculiarity of junk food is that from time to time even those who unquestioningly follow the strictest diet are drawn to it - more precisely, it is these unfortunate people who are drawn to it in the first place. And what do you order to do in this case? You can, of course, grit your teeth tighter and hope that you don’t snap if you suddenly find yourself in the middle of the night with a half-empty can of ice cream or an open bag of chips. Is it possible, in best traditions evidence-based medicine, get vaccinated - satisfy cravings for reprehensible food without harming your health.

Zucchini chips in this sense are a perfect illustration of such grafting. Golden, crispy, with rich taste, and at the same time - completely without fat, not to mention all the devilry that is contained in cheap chips from the store. Zucchini chips can be served with bean hummus, which is great to dip them in, and you can easily eat the leftover hummus with bread or dip it with a spoon - although, however, these chips will disappear much faster without hummus than you cook them.

Not long ago I became the proud owner of a large ceramic ketsi frying pan. It is no secret to those in the know that in Spain there is a similar utensil called “cazuela”, in which all kinds of tapas are prepared and served. In both Georgia and Spain, mushrooms are often cooked in such dishes, and it just so happens that the first dish I cooked in ketsi belongs specifically to Spanish cuisine.

These champignons with garlic and parsley are so easy to prepare that I honestly don’t even know if a recipe is needed here. There is no ketsi or cazuela - no problem, put a frying pan or baking dish in the oven. If you don’t want to open a bottle of wine, it doesn’t matter, we’ll replace it with lemon juice. And the result will be tasty and simple snack from champignons, mushrooms, which many consider tasteless solely because they do not know how to cook them.

I think I have a new favorite in the snack world. These bruschettas are easiest and quickest to make using frozen green peas, which means you can eat them all year round, enjoying crispy croutons with a bright green filling. Natural sweetness young peas, a little spicy taste mint, in a word, is an absolutely wonderful invention. These bruschettas can be served at the beginning of a big meal or for quick snack in the fresh air, they go well with white wine and set the mood for spring. In general, I'm tired of praising them, so read the recipe.

This salad clearly shows that the potential of such simple vegetable, like beets, many of us underestimate. Any beet salads are often overloaded with meanings, adding nuts, prunes, raisins, other vegetables and ingredients that push the beets into the background - but if you let it be the soloist, reducing the role of all additives only to highlighting and emphasizing the taste of beets, you have it will turn out completely different full meal. Baked beet salad is good as a warm-up before the main course, it is tasty, healthy and beautiful in its own way, and how grateful your liver will be is a topic for a separate novel.

If you are fighting an unequal battle with extra pounds, please do not read further and especially do not prepare the bread with tomatoes, garlic and basil, which I write about below. Otherwise, you won’t be able to resist and will eat everything you baked, and the consequences this will have on your figure will be my fault.

No exaggeration: this bread, in which thick crust, rich in olive oil and the classic Italian combination of tomatoes and garlic, is incredibly delicious and it takes truly great willpower to resist eating it in one sitting. So if you still decide to take a risk, invite your guests and family so that the damage to your figure is minimal!

Actually, the word “tapenade” comes from the Provencal tapéno, which means “capers”. However, it is not they who play the first violin in the tapenade, but the olives, which are ground or crushed to a heterogeneous state. Preparing this French (or more precisely, Provençal) dish is incredibly simple, and adjusting it to your taste is even easier: add herbs, lemon juice, a drop of cognac, and you have a tapenade ready to suit your taste own recipe. Serve tapenade with toast or crackers, and you will immediately understand that its second name - “poor man's black caviar” - did not arise out of nowhere.

I hope you enjoyed my selection of picnic recipes. In turn, I will be glad to know about your favorite snacks - what exactly do you like to take with you when going outdoors?..

Winter trips to nature are also very interesting and full of impressions, as well as delicious dishes, which can be prepared in advance at home or already on site.

Before you start creating a menu for a winter birthday celebration in nature, you need to consider several rules:

You should not cut vegetables and fruits. Since they may freeze and will not be tasty;
all dishes, including salads, snacks must be portioned (in tartlets, on chips or in any other way) so that it is convenient to take with your hands;
meat that you plan to cook over fire should not require long frying;
It is better to cut all the ingredients for salads and appetizers at home, and only season, stuff, and decorate them outdoors.

Preparing slices for a winter birthday celebration in nature

For winter table Sliced meat, cheese, and fish are ideal. Can be diluted with canned vegetables.

The cuts can be prepared at home. Place them in containers and place them on dishes in nature

IN cold cuts You can use smoked or raw smoked sausages different types, hunting sausages, also smoked meat (pork, beef, chicken), meat rolls, smoked and salted lard

For the cheese composition you can use hard cheeses, soft varieties, blue cheeses, smoked, processed cheeses

Also diversifies festive table- fish plate. Fish can be salted, smoked (herring, mackerel), lightly salted salmon, trout, smoked layers of red fish and any other fish that you like.

Hot and cold winter snacks for an outdoor picnic

The appetizer should be nutritious enough so that you can have a satisfying snack while the main course is being prepared. You need to prepare it at home, preferably in portions, so that it is convenient to eat in the cold.

We will need:

Bread – 20 slices
Ham (sausage) – 150 gr.
Hard cheese – 100 gr.
Pickled cucumbers – 2 pcs.
Walnuts – 50 grams
Garlic – 2-3 cloves
Mayonnaise – 3-4 table. Spoons

Preparation:

Mix mayonnaise with grated or finely chopped garlic. Grease the bread slices
Cut the cucumbers into thin slices lengthwise and place on greased bread.
Place a slice of ham on top. Rub the cheese with the next layer
Place the second slice of bread on top

For previously prepared sandwiches, place them on the grill and fry them over the fire until golden brown.

Baked potatoes stuffed with cheese and ham are easy to prepare. Very delicious, delicious dish! Be sure to take it on a picnic!

Products used:

Potatoes – 4 pcs.
Ham – 150 gr.
Hard cheese – 100 gr.
Sour cream – 50 gr.
Greens - a bunch
Salt - to taste
Ground pepper - to taste.

Preparation:

Boil potatoes in their jackets
Cut into two parts. Remove the inside of the potato, leaving the walls about 5-10 mm
Chop the ham into small cubes. Grate the cheese
In a bowl, mix the potato pulp with cheese, ham, sour cream, finely chopped herbs, spices and stuff the potatoes
Grease a baking tray with oil and place stuffed potatoes. Set the oven temperature to 200 degrees and bake the potatoes for 15-20 minutes

Stuffed potatoes will please all guests! Bon appetit!

Lavash snacks can be varied with meaningful fillings.

The taste of such a snack depends only on the products used, and otherwise the cooking method is no different.

We lay out the pita bread on the table and put the filling on it. Distribute it in a thin layer throughout the pita bread.

I present a selection of fillings that will definitely suit your taste.

"Salmon and cream cheese"

We will need:

Lightly salted salmon – 150 gr.
Cream cheese (Philadelphia can be used) – 200 gr.
Greens - a bunch

"Crab sticks with egg"

Products:

Crab sticks – 200 gr.
Boiled eggs – 5 pcs.
Dill - bunch
Salt - to taste
Mayonnaise – 2 tables. False

"Sausage and Korean carrots"

We will need:

250gr. — Boiled sausage
200g – Korean carrots
150g – Mayonnaise
50g – Parsley and dill

Festive salads for birthdays in nature

No celebration is complete without salads. For outdoor recreation, it will be very convenient to arrange them in tartlets. To make it easier to take with your hands. Therefore, take tartlets with you, prepare salads at home that will suit your taste, and fill the tartlets in nature.

I present several recipe options that are suitable for serving this way.

Salad “Cheese with salted mushrooms”

Products:

200 gr. — Hard cheese
2 pcs. - Garlic clove
2 pcs. – onions
100 gr. — Salted mushrooms
1 PC. — Boiled carrots
Mayonnaise or sour cream - for dressing
Dill greens - a bunch.

Finely chop the mushrooms, carrots and onions. Grate cheese and garlic. Mix everything. Season with sour cream or mayonnaise. The filling for the tartlets is ready.

Salad "Ladies"

Products:

Chicken fillet (boiled) – 200 gr.
Canned pineapples – 150 gr.
Hard cheese – 100 gr.
Garlic – 2 cloves
Mayonnaise – for dressing

Preparation:

Cut chicken fillet and pineapples into small cubes.
Grate the cheese and garlic.
Mix all the ingredients in a deep bowl and season with mayonnaise.

What to cook for a hot meal for a winter holiday

In nature, of course, you want hot dishes to be cooked over a fire. In winter, it is necessary to take into account the low air temperature and select dishes that do not take long to prepare.

If it is a shish kebab, then it is desirable that it be from chicken meat. You can also consider options for cooking semi-finished products such as kupaty, sausages, and sausages over a fire.

Don't forget about fish cooked over charcoal. We will dwell on this dish in more detail. I present to you very delicious recipe cooking salmon on coals.

You need to take:

Salmon steaks – 6 pcs.
Salt, pepper to taste
Lemon – 1 pc.

Preparation:

Mix salt and pepper.

Rub salmon steaks with spices. Place on the grill and fry on both sides for 5-7 minutes. Turning over periodically. Ready fish pour lemon juice over it. You can start tasting. Bon appetit!

Cooking chicken kebab for a birthday in winter

You need to prepare the meat in advance, at home, so that when you are on vacation, you can quickly put the pieces on skewers and prepare a great hot meal in a few minutes. Check out 6 recipes various marinades for chicken and a recipe for Satsebeli sauce.

Drinks for a winter holiday in nature

Drinking in winter is much more difficult than in summer. Be sure to bring tea bags with you, drinking water so that you can do hot tea. And of course, don’t forget to take juices and compotes to suit your taste.

I also suggest you cook delicious drink, which will warm you up in nature in winter is mulled wine. The spicy aroma and tart taste will not leave any of your invited guests indifferent. But do not forget that this drink contains alcohol, so it should not be offered to children.

IN warm days I just want to go out into nature and pamper myself delicious food. All dishes offered to your attention are suitable for a picnic. Some can be cooked directly in the fresh air, while others require preliminary cooking. home preparation. But they are all quite easy to prepare and will give you gastronomic pleasure on a picnic.

Recipes for appetizers and salads for a picnic

Salad in cucumber

Use a paring knife or a very thin, sharp knife to cut long-fruited cucumbers into thin strips. Roll up a ring of 2 strips with an overlap of at least 3 cm, you can even fasten the strips with toothpicks. Stir in olive oil and balsamic vinegar medium-sized leaves of salad mix, peeled pear cut into strips, roasted almonds And dried cherries. Determine the proportions of these products at your discretion; you can add a little peeled cucumber, cut into cubes. Place the salad in a cucumber ring and sprinkle goat petals or any other petals on top hard cheese. The petals can be cut with the same paring knife. Place shrimp on top.

Fry 3 slices of bacon until crisp and drain on a paper towel to remove excess grease. Combine a handful of salad mix, 2 finely chopped celery stalks, half a jar of olives with the filling of your choice (you can add them whole or cut them). Add fried bacon, season the salad with a mixture of 1.5 tbsp. spoons grape vinegar, very finely chopped onion quarter, 3 tbsp. spoons olive oil. Salt and pepper. Stir and serve.

Fillet canned tuna Strain off the liquid and separate into pieces with a fork. Boil the eggs so that the yolk remains slightly undercooked. Cook frozen or fresh until done green beans. Tear the lettuce leaves with your hands. Mix salad, fish, beans, chopped garlic clove, chopped walnuts, halved cherry tomatoes or regular tomatoes, add a little mayonnaise, mix, put in a salad bowl and garnish with boiled egg quarters.

Lay out on large dish strips of grated cheese, strained canned red beans and corn, tomato and avocado slices, crispy fried sausage slices and corn chips. Pour the beautifully arranged ingredients with a generous portion of a mixture of equal amounts of sour cream and mayonnaise, to which chopped garlic and big bun finely chopped cilantro. Mix this salad already on the table.

Wash and dry a bunch of spinach, place in a large salad bowl, add 50 g of any chopped nuts, you can take almond petals, half a red onion, cut very thin, avocado pieces and strawberries cut in half (200 g), mix everything. Drizzle the salad with the olive oil mixture. lemon juice, salt and black pepper, all to taste, mix again and crumble 100 g of blue cheese on top.

From minced cutlets form meatballs, fry them, add a little barbecue ketchup and simmer until done. Cut a long French baguette into enough pieces to fit 4 meatballs each. Sometimes they sell short French baguettes, they can be used one at a time. Cut the baguette lengthwise and place several meatballs per serving into the cut. You can add lettuce leaves.

Cut the layer of ready-made yeast-free puff pastry into triangles with a base slightly less than the length of the sausages. Make longitudinal cuts in the sausages and insert pieces of cheese into them. Wrap the nipples in the dough and place on greased heavy foil. Place the hot dogs over the coals, but not over an open flame. Turn the hot dogs over as the batter cooks.

For vegetable pillow thinly chop the peeled fennel fruit, several potatoes (if there are no fennel, increase the number of potatoes), an onion, and chop a clove of garlic. Mix everything, place on a baking sheet, add half a glass of water, a glass of dry white wine, salt and pepper.

Salt and pepper the fish, cleaned of scales, entrails and gills, put a sprig of rosemary, thyme, a few slices of lemon into the belly and place in a baking dish on top of a layer of vegetables. Remove the zest from 2 lemons and save them; cut the lemons into slices. Put some into the fish, add the rest of the mugs to the vegetables. Cover the pan with foil and bake in a preheated oven until the fish and potatoes are cooked through. Serve directly in the pan, sprinkled with lemon zest and parsley.

Cut the loaf into slices without cutting all the way through. You should have 6 sandwiches. Mix 3 tbsp. spoons of butter with tbsp. spoon Dijon mustard and brush this mixture on the sides of the slices that will face the filling. Add a slice of cheese, ham, ham or sausage to each sandwich. Grease a piece of foil vegetable oil, place the loaf on it, wrap the foil so that a little air remains inside. Bake the loaf in the oven under the grill or on the grill. Carefully, so as not to get burned by the steam, open the foil and cut the loaf.

Toast slices of white sandwich bread on one side. Thinly chop 3 large onions and sauté in vegetable oil, sprinkle with half of the beef bouillon cube, add 2 tbsp. spoons of water and simmer.

Separately, fry the flat cutlets and bacon slices. Place the cutlet on the untoasted side of the bread, sprinkle with grated cheese, top with bacon and a generous portion of onion. Serve any appetizer ready sauce according to your taste.

Prepare the filling: hard boil 8 eggs, let cool and cut in half. Grind all the yolks and whites of 2 eggs in a bowl with a fork. Add to them a bunch of chopped green onions, a bunch of chopped cilantro, chopped garlic clove, 100 g of soft processed cheese and fill up natural yoghurt or mayonnaise. Salt, pepper, add other spices as desired.

Fry 4 small hot or sweet peppers in vegetable oil, cut them in half lengthwise, remove the seeds and membranes. Cut the plum tomatoes in half and remove the core, leaving only the calyxes. Fill containers of eggs, peppers and tomatoes with the filling, and if desired, decorate with herbs or olive slices. Refrigerate for 2 hours before serving.

Picnic dishes on the fire and grill

Sausage in bacon

Make slits in the sausages and insert a piece of melted cheese into them. “Swaddle” the sausages in strips of bacon, secure with toothpicks and grill on a wire rack for open fire until ready.

Cut the potatoes into 1.5 cm thick slices and place them in a single layer on the grill grate. Slice the pork thinly, add salt and pepper, sprinkle with spices of your choice and place next to the potatoes. When the potatoes are ready, remove them from the grill, add salt, butter, chopped herbs to taste, cover and shake. Serve with pork.

By the way, if you bought young potatoes at the store, you don’t have to peel them, but just wash them thoroughly. Instead of regular salt for potatoes you can use seaweed, " tasty salt"or a set of spices for potatoes.

Mix 0.5 kg of pork and minced turkey, add onion, garlic, a bun soaked in milk and squeezed out, salt, pepper, and spices of your choice. Form large meatballs, keep them in the refrigerator for 2 hours to harden a little, thread them onto skewers or wooden skewers soaked in water, interspersed with pieces of sweet pepper. Roast over an open fire or bake in the oven, brushing with sweet sauce from time to time.

For the sauce, mix half a cup apricot jam, teaspoon corn starch, salt pepper, nutmeg- taste. Spread with a few spoons boiled water. Use a pastry brush to coat the meat balls.

Pass the meat through a meat grinder with a fine mesh beef ribs, salt, pepper and add the spices that you usually use for beef (you can add a teaspoon or a tablespoon, depending on the amount of minced meat, of any barbecue sauce). Form large flat cutlets and fry them on the fire or grill. Serve on a bun or on plates, as long as you don't lose any juice from the burgers.

Prepare minced meat from a kilogram of lamb with fat, adding to lean lamb beef lard, a large onion and a slice of unsoaked bread (without the crust) to make the kebabs easier to form. Salt the minced meat, add spices, stir, put in the refrigerator for two hours. If you make kebabs from minced meat room temperature, they will fall apart when cooked. Form kebabs - oblong sausages, thread them onto skewers with tomato slices and fry over an open fire until cooked. Remember that kebabs cook faster than kebabs - be careful not to dry them out.

For children and those who real kebab not suitable for medical reasons, you can cook shashlik at home in the oven using meatballs, slices of onion and pepper. For meatballs, it is better to use ground turkey. It is not necessary to add spices to it, just salt is enough. Even if you don’t eat onions and peppers, still thread them on a skewer; they will add aroma and flavor to the meatballs.

Vegan kebab

If you are an ardent opponent of meat, prepare a kebab of champignons, zucchini, peppers and onions. Since vegetables lose some of their flavor and juice if they are salted in advance, cook them unsalted and once cooked, drizzle with a mixture of soy sauce and lemon juice or serve them with a sauce of your choice.

A shish kebab can be cooked very quickly over an open fire. beef liver with vegetables: peppers, champignons and zucchini. Since all these vegetables can be eaten raw, there is nothing to worry about if they remain a little damp after baking, as they will retain more juice and vitamins.

Cut the liver into thinner pieces than you usually cut meat. You can first soak these pieces in milk for 2 hours, then take them out and wipe them. Salt and pepper the liver and brush with vegetable oil. until the liver pieces become firm to the touch.

Prepare chocolate cream: mix 4 raw yolks large eggs with a melted chocolate bar and the contents of a can of condensed milk. Beat with a mixer and dilute with cognac or vodka until the consistency of medium-thick sour cream. Transfer the cream to a jar and keep it in the refrigerator.

Prepare curd cream. Beat 500 g of 9% fat cottage cheese with a mixer with a glass of sour cream, 0.5 cups of sugar and vanilla. Divide the cream into 4 parts.

Prepare 2 glasses of strong instant coffee sugarless. Dip Baked Milk cookies into the cooled coffee and carefully place them in glass mold with sides in layers of 8 pieces. Spread half of one part of the curd cream in an even layer on top of the cookies, on it - a layer of chocolate cream and the remains of the first part of the curd. Then add another layer of cookies, curd and chocolate cream and a third layer of cookies. Place the remaining curd cream on the top layer of cookies, smooth, sprinkle with grated chocolate and cocoa powder. Place in the refrigerator for several hours.

If desired, replace the chocolate cream with a layer of strawberry, kiwi, orange or raspberry slices.

You can make a dessert very easily and quickly if you have store-bought thin wafer cookies or cakes.

Mix 3 tbsp. spoons of sour cream, 100 ml of cream with 33% fat content, 2 tbsp. spoons of sugar and beat until the sugar dissolves. Add a slab of lukewarm softened in a water bath to the cream. white chocolate and beat again. Layer the waffles with cream and slices of fresh strawberries or raspberries. For beauty, the top of the dessert can be sprinkled powdered sugar. You can use any not very sour berries.

We hope that our “arsenal” of snacks and picnic dishes will be useful to you. Happy outdoor recreation!

When going outdoors, you need to take care of snacks in advance. Perfect fit hearty dishes, which are well stored, do not fall out, do not stain everything around, and you will not need additional cutlery to use them.

For an outdoor picnic, snacks are usually not used:

Perishable;
Not suitable for transportation.

A variety of snacks: meat, fish, vegetables - perfect for snacking in the fresh air. The menu can also be supplemented with sandwiches with various pastas.

Lavash with crab sticks and garlic

A tasty snack for a picnic in nature will easily satisfy any number of vacationers and will look great as a “breakfast on the grass.”

You can prepare the filling like this:

Grate boiled eggs, cheese, crab sticks(if you put them in the freezer first, they will rub better);
Add garlic through a press and chopped herbs to mayonnaise, add salt if desired;
Mix all products, mix.

Now let's fill the rolls. Place the pita bread on a dry surface and spread with a thin layer of the prepared mixture.

Form into a roll and place in the refrigerator to cool for an hour. Cut the filled lavash with a sharp knife to make small rolls.

The recipe can be varied. For example, replace crab sticks with shrimp or other seafood.

Many people associate lavash with shawarma, which, by the way, is also great as a snack for an outdoor picnic. Let's watch the video and find out the express recipe for its preparation:

Envelopes stuffed with chicken

This nutritious dish- nothing more than bread with meat in the original “packaging”. The envelopes are made from pancakes, and the filling is tender chicken meat.

Ingredients for pancakes:

Flour - 3 cups;
Milk - one liter;
Chicken eggs - 3 pieces;
Sugar - 3 tablespoons;
Salt - 1 teaspoon;
Soda, previously quenched with vinegar - 0.5 tsp.

Prepare pancakes according to the recipe:

Mix the indicated amount of eggs and sugar, grind, pour in half a liter of milk, add a teaspoon of salt;
Sift 3 cups of flour and gradually add to the mixture. Stir the mass so that it becomes homogeneous, there should be no lumps;
Then add half a teaspoon slaked soda and another half liter of milk. Mix everything thoroughly until the mass is homogeneous.

Heat a frying pan and grease it with oil. Fry pancakes on one side only.

Preparing the meat filling:

Marinate the chicken fillet for several hours: grease soy sauce, add salt and pepper to taste;
First, fry the meat until cooked and grind it in a meat grinder. Fry finely chopped onion until beautiful golden color. Mix ground chicken meat and onion;
Place the meat filling on the pancake (don’t forget to place the minced meat on the browned side), roll it up and fry.

Vegetables cooked on the grill

Vegetables baked on the grill are perfect for meat, fish as a side dish, and as a independent dish as a separate vegetable snack for a picnic in nature.

bell pepper, eggplants and tomatoes go well together. And the “highlight” of the preparation is that special taste and juiciness baked eggplants add spicy filling.

For the dish, it is better to take young eggplants so that there are no seeds. The tomatoes chosen are small, dense, and elastic. They should retain their shape when baked. Select bell peppers with thick skin.

So, you need to take:

Eggplants - 8 pieces;
Pepper - 8 pieces;
1 kg of medium-sized tomatoes;
A few cloves of garlic;
Spices for vegetables - 2 teaspoons;
Large sea salt- 2 tablespoons;
Butter - 100 grams;
Cilantro, parsley, dill, a little mint. You can take all the greens listed or stop at just one.

The filling for baked eggplants is prepared like this. Finely chop the greens, crush the garlic, sprinkle everything with salt, add two tablespoons of special spices and softened butter, mix.

Cover the mixture with a lid and start roasting the vegetables. (It is understood that by this time the wood in the grill has burned out, forming hot coals).

Cooking vegetables on the grill:

Whole peppers and eggplants are placed on the grill and baked on both sides. The vegetables should be browned, maybe even toasted and soft;
IN prepared eggplants make “pockets” and fill with filling. Greens will saturate the vegetable with a special aroma, spices will add “spiciness”, and butter will add juiciness;
Roast the tomatoes on skewers. If the variety is chosen correctly, they will remain intact, becoming like ruddy apples;
Then all the vegetables need to be placed in a container, the top layer being tomatoes. Vegetables should stand for a while to soak in each other’s juice. If the eggplant filling is too salty, you can remove it while eating.

Baked peppers, eggplants, tomatoes can be put all together in one common dish, or you can make them in portions: for each picnic participant. A beautiful and tasty snack that is good both hot and cold.

Sandwiches always sell well in the fresh air. They are quick and easy to make. If you get creative, the fish can be laid out in the form of little men or other figures to make it interesting. Try it!

Despite all the warnings from doctors, people continue to buy chips. If you love them so much, then at least cook them at home without chemicals. And we will help you with recipes. At a picnic, homemade potato chips will be very useful.

What else comes to mind when it comes to snacks? Of course, nuggets or pieces chicken fillet Breaded. Well, who would refuse them? described step by step instructions preparing this delicious and beloved snack.

Zucchini sticks in cheese batter

If it’s summer outside, then when wondering what to cook for a picnic in nature, you don’t have to think for a long time, because you have at hand fresh vegetables, and they make a great appetizer. For example, zucchini.

Zucchini sticks in batter are an easy and tasty snack. Thanks to the cheese batter, the vegetable sticks are crispy on top and tender on the inside.

For the dish, you need to select only young zucchini: with thin skin and unripe seeds.

Products:

The number of zucchini is taken depending on the number of people;
For the batter you need: cheese durum varieties- 100 gr., 2 eggs, a glass of breadcrumbs;
Spices: salt, dried herbs, pepper.

Making delicious sticks:

For the cheese mixture, mix directly the grated cheese, spices, breadcrumbs. Beat the eggs well in a separate bowl;
Cut the zucchini into long, even, thin sticks;
Dip each stick in beaten eggs and then roll in the cheese mixture;
Place a greased baking sheet in the preheated oven with zucchini sticks laid out on it.

Baking time - 15 minutes. During cooking, the sticks need to be turned on the other side so that they fry evenly.

Sausages in a “fur coat”

In this recipe, the “fur coat” for sausages will be puff pastry, which is easiest to purchase in a store. To prepare this delicious snack a picnic will require a minimum of effort and time. And in the end it turns out wonderful dish for a quick snack.

Sausages in a “fur coat” are good option snacks for a picnic outdoors in winter. The products taken are simple and affordable:

Puff pastry - half a kilo (store bought);
Sausages - approximately 9 pieces;
For baking you will need a little vegetable oil, butter and a chicken egg yolk.

Making a “fur coat” for sausages:

Roll out the puff pastry thinly;
Divide into thin strips (2-2.5 cm);
Since the “fur coat” will add additional volume, it is better to cut the sausages into two halves;
Each sausage needs to be “wrapped” with a strip of dough, moving diagonally.

To make the appetizer beautiful, rosy and appetizing, brush the dough thoroughly with yolk.

Preheat the oven to 180 degrees and bake the sausages. This will take about 20 minutes.

Grease the finished dish butter. It will add softness and additional juiciness.

No picnic is complete without eating. Snacks are necessary components of a “snack” in nature. Hearty, varied, tasty - they will give you energy for a more active holiday and add a good mood.

A couple more for your consideration original video recipes for a picnic - “Spicy cheese cookies” and “Bruschetta with tomatoes”. Try these easy snacks: