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Dishes that can be taken to nature. Menu for nature

The long winter is finally over! Spring came somehow immediately and immediately turned into summer, and absolutely summer thoughts about nature, picnics, barbecues, dachas climbed into the heads of citizens brutalized from the cold and the bustle of the city ... Finally, we now have a lot of spring holidays - and on earth we’ll have time to work, and we’ll walk in nature to our heart’s content.

However, when going on a picnic, planning barbecues and choosing food in nature, try not to overdo it. Considering also the fact that this year the trips to nature coincide with the celebration of Easter, take care of those guests who observed fasting - a sharp transition to heavy meat food is fraught with indigestion. Yes, and an ordinary person is sometimes unable to digest a huge amount of meat, flavored with sauces and alcohol, and a bunch of different snacks. Therefore, pay attention to the recommendations of nutritionists.

If eating outdoors involves barbecue (and how could it be without it ???), it is better to offer a large amount of greens and fresh vegetables as a side dish, but it is better to postpone all kinds of salads seasoned with mayonnaise and complex sauces for a home holiday - in the fresh air, under High temperatures can easily damage them. Don't take store-bought salads too lightly, as you can never be 100% sure of their quality. When buying caviar and seafood, be especially careful not to buy suspiciously cheap products, trust proven manufacturers.

When compiling a menu for a trip to nature, follow the arguments of the mind, not the stomach: do not mix meat and fish products in the same menu. After all, food in nature plays out the appetite with terrible force, and, having eaten everything at once, the body can give out such an incredible somersault that your trip will be remembered for a long time, but in sad tones.

On the table (or tablecloth) must be greens, fresh fruits and vegetables, as well as whole grain bread or homemade bran tortillas - all of these foods are a source of fiber. Stock up on plenty of drinking water, as well as unsweetened juices. Juices, by the way, can be pre-frozen - they will become a kind of refrigerator for perishable products and keep a pleasant cool longer.

Whatever you bring with you to nature - a brazier with skewers, grills or a barbecue device that is now fashionable - it will be the main dish, a dish on an open fire, and it will not necessarily be fried meat.

Ingredients:
1 kg halibut,
7-8 tablespoons vegetable oil,
4-5 limes (can be replaced with 1-2 lemons),
salt, pepper, marjoram - to taste.

Cooking:
Dry the washed fish and cut into portions. Squeeze the juice from the limes and mix it with vegetable oil, add marjoram, salt and pepper. In the resulting marinade, roll the pieces of fish and let stand for 30 minutes in a cool place. Grill and serve with fresh vegetable salad.

Ingredients:
3 kg of large fish,
3-4 bulbs
3 tbsp wine vinegar,
⅓ stack. tomato paste,
3 tbsp vegetable oil,
salt, pepper, dried or fresh dill - to taste.

Cooking:
Mix vegetable oil with tomato paste, salt and pepper. Cut the fish into cubes, as for a regular barbecue. Onion cut into rings. Add the tomato mixture and onion to the fish and mix well with your hands so that the onion releases its juice. Leave in a cold place for 5 hours to marinate. Thread onto skewers, alternating with onion rings, and fry. Don't overdry!

Ingredients:
1.5 kg large shrimp
5-7 garlic cloves,
2 lemons
1 stack vegetable oil,
salt, ground pepper - to taste.

Cooking:
Rub garlic with vegetable oil, add freshly squeezed lemon juice, salt and pepper and mix well. Mix the peeled shrimp with the resulting marinade and refrigerate for a couple of hours. Thread onto thin knitting needles or skewers and bake for 3 minutes on each side.

Ingredients:
2-3 kg potatoes,
100-150 g salted lard or bacon,
3-4 bulbs
6% vinegar.

Cooking:
Select potatoes of approximately the same size (about the size of a chicken egg), peel them and cut off the ends. Cut the lard into squares 3-5 mm thick. Cut the onion into rings, pour over with boiling water and sprinkle with vinegar. String all the products on skewers so that the potatoes are lined with lard on both sides, and onion rings are between them. Roast on coals for 30-40 minutes and serve with herbs.

To prepare this curious dish, you will need unplucked chicken. Ideally, of course, homemade. Gut the chicken, cut off the wings and neck, rinse well and salt the inside. Check the clay for suitability: roll a ball out of it and throw it into the fire - if it does not crumble, but bakes into a tight lump, the clay is correct. Put apples or any vegetables you wish inside the carcass (you can do without the filling) and coat the whole carcass with clay, hammering it under the feather. The clay layer should be at least 2 cm. Rake the fire, make a hole in the ashes and put the prepared carcass in it. Place a small fire on top. On it, by the way, you can cook baked vegetables for a side dish. Chicken in clay is cooked from 1.5 hours, depending on the size. Remove the finished chicken from the fire, let it cool slightly and break the clay. Feathers baked with clay lag behind the carcass, and you have an unusual tasty dish ready.

But still, most often they cook at a picnic. The ideal variant of barbecue is grilled meat on the bones, with a minimum of spices and without any marinades. For sprinkling, take coarsely ground black pepper and coarse salt, and you need to add salt towards the end of frying so that the meat remains juicy. Just before serving, you can sprinkle the meat with lemon juice.

If natural barbecue does not impress you, use marinades. Just do not pour vinegar into the meat, this is killing the taste and the very idea of \u200b\u200bkebab! To soften the meat, use ready-made mustard, finely chopped onion (the smaller, the better), pineapple and / or kiwi juice, pomegranate juice or the same lemon. It is important to use fresh fruit and never prepared juices or canned fruit pieces. Fans of pickling meat in kefir or whey need to be careful, as fermented milk products quickly deteriorate in heat.

Barbecue can be served with various sauces and seasonings. They will add spice and sharpness.

Ingredients:
6 bulbs
2 tbsp wine vinegar,
salt, pepper, parsley, dried barberry berries.

Cooking:
Cut the onion into half rings and remember well with your hands so that the onion gives juice. Rinse with water if the onion is very "evil" and discard in a colander. Chop the parsley and add along with the barberry to the onion. Salt and pepper.

Ingredients:
5-6 bulbs
parsley or basil,
ketchup.

Cooking:
Cut the onion into rings or half rings. Mix with chopped herbs and ketchup. Let stand for 30-40 minutes.

Ingredients:
4 large onions,
2 tbsp tomato sauce or ketchup
sugar, salt,
vegetable oil,
red ground pepper,
salt - to taste.

Cooking:
On a slicer type grater, cut the onion into the thinnest rings. In a frying pan with hot vegetable oil, sauté the onion until translucent. Salt, sprinkle with a pinch of sugar and ground red pepper to taste. Simmer for another 5 minutes and transfer to a bowl. Add tomato sauce, stir and refrigerate overnight.

Ingredients:
4 sweet green peppers
4 green hot peppers
1 bunch green cilantro
1 bunch of green dill,
1 bunch of green parsley,
4 garlic cloves,
1 tbsp 6% vinegar,
1 tsp salt,
1 tsp ground black pepper.

Cooking:
Pass both types of peppers through a meat grinder or with a blender. Pass the garlic through a press. Chop up the greens. Using a blender, beat the whole mass well until smooth. Add vinegar, salt and pepper and let stand in a cool place for 1-2 hours.

Ingredients:
2 bunches of green dill,
2 bunches of parsley,
2 bunches green basil
1 bunch of celery greens
1 bunch green cilantro
4 garlic cloves,
3 tbsp mayonnaise,
3 tbsp sour cream.
1 tsp lemon juice.

Cooking:
Squeeze the juice from the greens with a juicer, add garlic, passed through a press, lemon juice, sour cream, mayonnaise, salt and pepper. Mix well.

Ingredients:
6 very ripe tomatoes
2 tsp ground black pepper,
1 tsp red ground pepper,
½ tsp white ground pepper,
2 tbsp salt,
5-6 garlic cloves,
2 bunches of basil greens
1 bunch green cilantro
1 tsp 6% vinegar.

Cooking:
Scald the tomatoes with boiling water, pour over with cold water and remove the skin. Pass the garlic through a press. Grind tomatoes and garlic with a blender, add chopped herbs, spices and vinegar and mix well.

Ingredients:
10 heads of garlic,
3 tbsp vegetable oil.

Cooking:
Place the heads of garlic on a baking sheet, drizzle with oil and bake for 40-60 minutes. When the garlic is soft, take it out of the oven, let it cool and put it in a container. At a picnic, simply squeeze the garlic out of the skin and spread it on bread or slices of meat.

In addition to the standard barbecue in nature, you can cook excellent dishes “with smoke”. For example, :

Ingredients:
2 kg lamb or veal,
1 kg carrots
1 kg of onion
1 head of garlic
2 kg of rice
vegetable oil, salt,
seasoning for pilaf.

Cooking:
In a cauldron, heat the vegetable oil until smokey. Dip the pieces of meat in it and fry quickly. Then chop the onion and add to the cauldron, stir and sauté until translucent. Grate carrots. Add to meat and onion and sauté until tender. At this stage, you can add seasoning for pilaf. Stir well with a wooden spoon so that it doesn't burn. When the meat and vegetables are ready, level them, pour in the washed and dried rice, level it too and sprinkle with salt. Carefully pour hot water over the spoon so that it covers the rice by the thickness of 2 fingers. Don't stir the rice! Let it boil and wait until the water boils away and holes appear on the surface of the rice. As soon as this happens, shovel the coals so that the heating is even and not strong, and cook the pilaf until cooked.

Ingredients:
1.5 kg lamb or beef.
3 liters of water
3 bulbs
2 carrots
5 potatoes
½ tsp red ground pepper,
5-6 peas of allspice,
6-8 black peppercorns
3 bay leaves,
1 bunch of green parsley,
⅓ tsp hops-suneli,
salt - to taste.

Cooking:
Cut meat into cubes and cover with water. Bring to a boil over high heat and cook for 1-1.5 hours. In the meantime, cut the potatoes into large pieces, carrots into slices, 2 onions into half rings. Leave one onion in the husk, just rinse well. Put onions and carrots in shurpa and boil for 15 minutes. Then add potatoes and chopped greens, boil for 15-20 minutes over low heat.

Ingredients:
1-2 kg of fish,
5-6 potatoes,
2 bulbs
5-6 black peppercorns
2-3 bay leaves,
salt - to taste.

Cooking:
Boil water, salt and dip the prepared fish into it, cut into large pieces, and the onion in half rings. Raise the cauldron over the fire so that the water does not boil too much, and cook for 10 minutes. Add peppercorns or ½ tsp. coarsely ground black pepper, bay leaf and quartered potatoes. Boil until cooked, remove the parsley and serve with brown bread. Before serving, you can pour a glass of vodka into the cauldron with fish soup.

This is just a small overview of the dishes that can be prepared outdoors. The fantasy of vacationers knows no redistribution. But even if you are not planning a grand hike with a bucket of meat and a bunch of snacks, but simply decide to build a fire somewhere in the country, even ordinary sausages / sausages fried on sticks over the fire become a real delicacy. Children love to fry all sorts of delicious things on the fire. In addition to sausages and sausages, you can fry pieces of bacon, allowing the fat to soak into bread, or brown slices of bread, and bake some fruits or vegetables. And the most ordinary food in nature becomes an episode from the life of savages.

Food in nature is always tasty and appetizing. Have a nice holiday!

Larisa Shuftaykina

500 g of champignons;
1-2 tablespoons of vegetable oil;
2 teaspoons dried garlic;
1 teaspoon Italian herbs seasoning;
salt - to taste;
ground black pepper - to taste.

Cooking

Put the washed mushrooms in a bag, add oil, garlic, herbs, salt and pepper. Seal the bag and toss the mushrooms thoroughly so that they are completely covered with seasonings and oil. Marinate them for a couple of hours or a little longer.

Thread the mushrooms onto skewers and place on. Cook, turning occasionally, 5-7 minutes until mushrooms are browned.

dianazh/depositphotos.com

Ingredients

10 potatoes;
6 tablespoons of vegetable oil;
4-5 garlic cloves;
salt - to taste;
seasoning for potatoes - to taste.

Cooking

Peel the potatoes and make cuts across the entire width, without bringing them to the end. Place each potato on a piece of foil.

Mix oil, pressed garlic, salt and seasoning. Brush potatoes on the outside and in the slits. Wrap with foil and put on hot coals for 30 minutes until the tubers become soft.

ambitiouskitchen.com

Ingredients

400 g firm tofu;
1½ tablespoons soy sauce;
1 teaspoon apple cider vinegar;
2 tablespoons of pineapple juice;
2 teaspoons finely grated ginger;
2 cloves of garlic;
½ teaspoon turmeric;
400 g fresh pineapple;
some vegetable oil.

Cooking

Pat the tofu dry with a paper towel. Place it under oppression for half an hour so that excess liquid is drained. Cut the tofu into cubes about 4 centimeters.

Combine soy sauce, vinegar, pineapple juice, ginger, minced garlic and turmeric. Add tofu, stir and marinate for at least half an hour. You can leave it for several hours or even a day, but it is necessary to mix it periodically.

Cut the pineapple into the same pieces as the tofu. Thread them onto skewers or skewers. Fry for about 10 minutes, turning occasionally.

minimalistbaker.com

Ingredients

1 cup raw walnuts;
1 tablespoon of vegetable oil;
½ white onion;
salt - to taste;
1 tablespoon ground chili;
1 tablespoon ground cumin;
1 tablespoon smoked paprika;
1 tablespoon brown sugar;
1½ cups (ideally black, but red can be used)
1 glass;
⅓ cup breadcrumbs;
3-4 tablespoons of barbecue sauce;
a few burger buns;
a few lettuce leaves;
2-3 tomatoes;
1 red onion;
1-2 pickled or fresh cucumbers;
mayonnaise - to taste;
any mustard - to taste.

Cooking

Prepare minced meat at home ahead of time. Toast the chopped nuts in a dry, hot skillet, stirring occasionally, for 5 to 7 minutes. Lay them out and leave to cool. Heat half the oil in a frying pan and sauté the finely chopped onion, season with salt and pepper.

Grind the cooled nuts, chili, cumin, paprika, sugar, salt and pepper in a blender. Mash the beans with a fork, add rice, nut mixture, onion, breadcrumbs and barbecue sauce. Mix thoroughly and - if necessary - season with salt and pepper.

If the mince is dry, add 1-2 more tablespoons of barbecue sauce. If it is watery, then add a little more breadcrumbs.

Cut the buns in half lengthwise and toast lightly on the grill. Form cutlets from minced meat according to the number of buns. Grease the grate with the remaining oil, place the cutlets on it and fry for 3-4 minutes on each side until golden brown.

Put lettuce leaves, cutlets, slices of tomatoes, onions and cucumbers on buns. Lubricate with mayonnaise and cover with the tops of the buns.

DOS_76 / Depositphotos.com

Ingredients

50 g butter;
3-4 cloves of garlic;
salt - to taste;
ground black pepper - to taste;
50 g of fat sour cream;
500 g of champignons.

Cooking

Add crushed garlic, salt and pepper to melted butter. Stir and combine with sour cream.

Pour the resulting mixture, mix and marinate for a couple of hours. Thread onto skewers and cook on the grill for 5-7 minutes until golden brown, turning occasionally.

iamcook.ru

Ingredients

3 cloves of garlic;
several sprigs of dill;
salt - to taste;
ground black pepper - to taste;
a handful of cherry tomatoes;
1 baguette;
½ zucchini;
150 g curd cheese with herbs.

Cooking

Finely chop the garlic and dill. Mix them with two tablespoons of oil, salt and pepper. Cut cherry tomatoes in half, add to garlic mixture and toss to combine. Leave while you prepare other ingredients.

Cut the baguette into slices. For each slice of loaf you need 1-2 circles of zucchini. Place the baguette on a wire rack and brown on both sides.

Brush the zucchini with the remaining oil, salt and pepper. Fry on the grill until golden brown on both sides. Brush the bread with cheese and top with the zucchini and tomatoes along with the garlic mixture.

belchonock/Depositphotos.com

Ingredients

2 eggplants;
1 zucchini;
2 bell peppers;
3 cloves of garlic;
½ tablespoon ground black pepper;
1 tablespoon dried basil;
1 tablespoon hops-suneli;
80–100 ml soy sauce;
3-4 tablespoons of vegetable oil.

Cooking

Cut the eggplant and zucchini into thick circles, and the pepper into large pieces. Put finely chopped garlic, black pepper, basil and suneli hops and half of the soy sauce into a bowl.

Add vegetables to seasonings. Pour the remaining sauce and oil over and mix thoroughly. Marinate vegetables for 15-20 minutes. Place them on a wire rack and cook, turning occasionally, until golden brown, about 10 minutes.

13-Smile/Depositphotos.com

Ingredients

300 g of Adyghe cheese;
3 tablespoons of vegetable oil;
3 cloves of garlic;
seasoning "Italian herbs" - to taste.

Cooking

Cut into large slices. Mix oil, pressed garlic and seasoning. Dip each piece of cheese into the mixture.

Place the pieces on a wire rack and fry until golden brown on both sides, turning occasionally.

veganricha.com

Ingredients

400 g firm tofu;
1 tablespoon soy sauce;
2 tablespoons of ketchup;
1 teaspoon maple syrup or other sweetener
½ teaspoon hot sauce - optional
4 teaspoons of vegetable oil;
½ teaspoon garam masala or ½ teaspoon ground cumin and ½ teaspoon ground coriander
½ teaspoon dried;
salt - to taste;
½ teaspoon cornstarch;
¾ cup breadcrumbs;
ground chili - to taste.

Cooking

Wipe the tofu with a paper towel and place under pressure for half an hour to drain excess liquid. Cut it into several layers.

Combine soy sauce, ketchup, maple syrup, hot sauce, half the oil, garam masala, garlic, salt and starch. Marinate the tofu pieces in this mixture for at least half an hour, putting them in the refrigerator.

Mix the breadcrumbs, salt and chili and bread the cheese. Brush the grate with the remaining oil and fry the tofu for about 7 minutes on each side until golden brown.

delish.com

Ingredients

450 g;
3 tablespoons of vegetable oil;
60 ml balsamic vinegar;
1 tablespoon of honey;
1 tablespoon grainy mustard;
salt - to taste;
ground red pepper - to taste;
a little grated parmesan - optional.

Cooking

Cut the cabbage heads in half. Add oil, vinegar, honey, mustard, salt and pepper to them and mix thoroughly.

Thread halves onto skewers and grill for about 10 minutes, turning occasionally. The cabbage should brown and become soft. Before serving, you can sprinkle it with parmesan.

In the fresh air, everything becomes much more appetizing. So a good table can be set from the most common products.

Fruits, vegetables and greens

In the warm season - the most picnic season - they, fortunately, are in abundance. Don't forget groceries at home.

But it is better to cut them already on the spot so that they do not lose their freshness. Make fruit and vegetable plates or prepare salads. And with a strong desire, you can create something original.

Be sure to take potatoes with you and bake them in the ashes, as in childhood. Nothing compares to this dish.

Meat products, eggs and cheeses

Gatherings in nature are strongly associated with many. Just do not buy already marinated meat, because spices and vinegar can hide a hard, stale product. Better do it yourself.

If you don't want to bother with barbecue, take ordinary sausages, sausages or sausages and fry them on skewers or a grill. Delicious, fast and very easy.

Insect repellents

Itchy bites can ruin any vacation. Sprays, creams, special spirals or folk remedies will help get rid of insects.

first aid kit

In case you are still bitten by mosquitoes or you get some kind of injury. The collection of first aid funds should be especially taken care of by those who rest with children.

Miscellaneous little things

This includes wet wipes, paper towels, toilet paper, plastic trash bags, and matches. If the picnic is long or you plan to spend the night outdoors, bring warm clothes with you.

Photo_life/Depositphotos.com

If first of all you want to enjoy nature, treats and good company, then you don’t have to think much about the design of the place. It is enough to spread a blanket, arrange folding furniture or pitch a tent.

But if you want to remember this picnic for a long time, you should think a little about the design of the chosen place.

For example, make an impromptu tent by throwing a beautiful fabric over tree branches. You can throw soft pillows on the blanket and put a vase of flowers. A special comfort will give lanterns, candles, balloons or a variety of garlands.

How to entertain kids

The older generation knows more outdoor games than modern children. A picnic is a great opportunity to pass on knowledge.

And you can also come up with a lot of entertainment for children: cook food together, watch birds, insects or lizards, collect a herbarium.

Don't forget to take out the trash after the picnic. If you come to a clean place and leave used dishes, bags or bottles, a mountain of waste will soon grow there.

Unfortunately, many follow the principle "it was already dirty before us, we are not to blame." Do not start or continue this chain. Relax, enjoy food and fresh air and !

What to take with you on a picnic to enjoy the fresh air as much as possible, without wasting extra time on cooking and without suffering from some important little thing left at home in a hurry? After all, spring is already in full swing and summer is approaching - it's time for vacations, graduations, vacations, dacha troubles, forays into nature, and rest should be comfortable and joyful. Read a detailed list of useful and necessary things on tochka.net.

READ ALSO:

Whatever the composition you are going to - whether it be a close family circle or a large company - your comfort will largely depend on the preliminary organization of this wonderful event called rest.

And therefore, first of all, decide on a person who will take on the organization of recreation and distribute to each of the participants what they need to take with them to the picnic.

What to take on a picnic: food and drinks

What food to take on a picnic © Depositphotos

Of course, what's an outdoor picnic without food and drink! Surely each of the friends, especially if women are traveling, will want to surprise the company with a delicious homemade dish or an exquisite drink. And here there is a small rule about the amount of food: "take on yourself and your neighbor."

What food to take for a picnic? The king of any picnic is this! And most often the rest of the dishes are planned in combination with barbecue. But be careful with perishable food - it is better not to take this in order to avoid poisoning.

READ ALSO:

What to pack for a picnic tips © Depositphotos

It’s good to grab a picnic basket for nature - in it, the products will certainly not choke and keep a beautiful look. A refrigerator bag is also important, and if there is none, then you can put frozen food (for example, a bottle of water) in a regular bag at the bottom, and the rest of the food on top.

READ ALSO:

What food and what products to take on a picnic © Depositphotos

In addition to a well-thought-out menu, there are also products that will come in handy even on a richly laid table. So, what to take on a picnic from a meal list:

drinking water and more water! She is never redundant;
salt, spices, sauces, vinegar (by the way, it is useful not only in the kitchen, but also in the fight against blisters with insect bites);
greens, vegetables and fruits, as well as small raw potatoes that can be baked;
bread, butter, cheese, smoked meats - for "warming up" and snacks while the barbecue is being prepared;
juices for children and drinks for adults;
if there is alcohol, then, as a rule, pickles and brine go with a bang.
dessert, but do not get too carried away with sweets.

What to take with you on a picnic: equipment

What to bring for a summer picnic © Depositphotos

You already know what kind of holiday format you have - wild or close to civilization, in a gazebo with a barbecue next door. Depending on this, it is easy to decide on the equipment necessary for the chosen holiday:

tent, canopy or awning;
picnic table and folding chairs;
bedding, rug, mat;
grill and barbecue, and to them skewers, matches, lighter, hatchet, paper and, possibly, even firewood.

What you can take with you on a picnic: dishes and things

A place for a picnic has been chosen, an awning has been set up, a fire has been lit, it's time to think about the rest itself, as well as about cooking. For this you will definitely need:

oilcloth tablecloth, cellophane to cover food, an umbrella from the sun or rain;
a pair of knives, a can opener, a corkscrew, a cutting board, a grater;
picnic utensils: plates, glasses, spoons, forks (by the way, a large assortment of picnic sets are sold in stores in convenient and practical packaging or a picnic bag);
a couple of bowls for salads and plates for cutting;
trash bags.

In addition, in the list of personal items, do not forget to include a hat or cap, sunglasses, a windbreaker jacket (no matter how hot it is at the time of departure), a swimsuit, a towel, rubber slippers.

What you need to take with you on a picnic: medicines and hygiene products

A first aid kit for first aid (and not only) should include:

dry paper and wet sanitary napkins, regular or liquid soap, toilet paper;
means of protection from the sun and weathering, as well as from insects in accordance with the age of vacationers - for adults and children;
remedies for cuts, bruises, burns: bandage, plaster, brilliant green, hydrogen peroxide, as well as a special wound healing balm;
remedies for indigestion, activated charcoal;
painkillers;
heart drugs;
antiallergic agents;
in addition, do not forget your personal medicines and care and hygiene products.

READ ALSO:

What you can take on a picnic: leisure and entertainment

When everything you need for bodily comforts is collected, think about spiritual food. Do you plan to lie down calmly, talking with friends or actively rest in pursuit of a ball or a shuttlecock? Depending on your preferences, your list will be supplemented:

sports equipment - ball, badminton, rubber ring, chess, backgammon;
food for thought - books, magazines, crossword puzzles, pencil;
music - player, guitar, songbook;
Kids toys;
camera.

Enjoy your time in nature and good mood!

Valeria Protasova

Reading time: 13 minutes

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Fresh air generates an incredible appetite. And that’s why it’s worth taking something tasty for a picnic with family or friends. In this article you can find simple recipes for appetizers, salads and main dishes for outdoor recreation.

The best recipes for picnic snacks - pita snacks, sandwiches, canapes

When choosing food, avoid perishable products even if you have a thermal bag. Many people like to take ordinary sandwiches with them on a picnic. It's simple and satisfying. Each of us loves sausage, cheese or meatballs on brown bread. But in order to surprise guests and households, it is worth fulfilling a new recipe.

For example, you can make a mozzarella sandwich, tomatoes, cucumbers and lettuce. Such a snack will not bring extra calories. A sandwich with pear, ham and brie cheese on a light grain bun will impress people.

And for lovers of solid snacks, you can offer sandwiches with tuna and tomatoes .
Ingredients:

can of canned tuna
Hard boiled eggs - 2 pieces
Bulgarian pepper -1pc
Tomato -1pc
Garlic - 2 cloves
lettuce leaves
Olive oil with lemon juice or balsamic vinegar
Greens and salt and pepper to taste
White bread

It is worth refilling in advance and boil the eggs until tender. Post products layers : bread soaked in dressing, lettuce, tuna mashed with a fork, chopped eggs, pepper and tomato.

Lavash roll with Korean cabbage

Ingredients:

Lavash - 3 sheets
Mayonnaise - 100g
Garlic - 2 cloves
Dill -1 bunch
Smoked chicken breast - 300g
Hard cheese -150g
Korean carrot - 200g

To prepare the filling, you need to grate the garlic on a fine grater and the cheese on a coarse grater. Separate the meat from the bones and cut into cubes, and chop the greens. Mix all ingredients with mayonnaise. Put a sheet of pita bread on a hard surface, and half of the filling on it, cover with another pita bread and lay out the rest of the filling. Cover everything with the last sheet and carefully twist the roll. After an hour of cooling in the refrigerator the roll must be cut into circles.

Diet roll of lavash and avocado
Ingredients:

Lavash - 3 pieces
Tomato - 1pc
Avocado - 1pc
Bulgarian pepper - 1 pc.
Soft cream cheese - 50g
Greens - 1 bunch

Cut the peeled avocado into cubes and mix with chopped tomato, add cream cheese and herbs. Lay the filling on pita bread, as in the previous recipe.

For a picnic, a dish loved by many summer residents is ideal. stuffed loaf. To prepare it, you need a long crispy baguette. It can be stuffed with ham, cheese, herbs with tomatoes and peppers, boiled chicken and garlic. In general, everything that you love.

For an aperitif, children can be given a large juicy apple or pear. And as an appetizer sweet skewers from bananas, pears, kiwi and apples, watered with condensed milk. It's no secret that kids love beautiful food. Make the simplest mini sandwiches and decorate them in an original way.

Picnic Salads - Recipes for the Whole Family

For a holiday with the whole family, you can do vegetable salad from tomatoes, cucumbers, lettuce, radishes, dill, parsley and other greens that you can find. It is better to fill such a salad with olive oil with lemon juice or balsamic vinegar.

Similar prefabricated fruit salad kids will love it. Bananas, pears, apples, oranges, kiwi, grapes, melon and watermelon are traditionally added to it. Avoid grapefruit, lime and other bitter fruits , they will spoil the delicate taste of the salad. And the dressing for this dish is natural yogurt without additives.

Spicy lovers will prefer Salad "Country"

Ingredients:

Smoked sausage -200g
Can of corn - 1 pc.
Dill greens - 1 bunch
Garlic - 2 cloves
A pack of rye crackers with smoked flavor

Mix all ingredients and season with mayonnaise. Seafood lovers will appreciate salad with salted salmon.

Ingredients:

Cucumbers - 200g
Eggs -3pcs
lettuce leaves
Salmon, trout or pink salmon lightly salted -150g

Cut cucumbers, fish and eggs into cubes. Arrange on lettuce leaves and drizzle with olive oil and balsamic vinegar.

Interesting chicken liver salad will require prior preparation.

Ingredients:

Chicken liver - 500g
Tomatoes - 4pcs
Lettuce, arugula and basil - large bunch

Fry the liver until done. Mix with halved cherry tomatoes and finely torn greens. Dress the salad with vegetable oil, garlic, salt and pepper.

Simple and delicious picnic recipes - for family outdoor recreation

In addition to barbecue, you can cook a lot of interesting and tasty dishes at a picnic.

Surprise your loved ones with a large 800 gram carp on barbecue .

The fish practically does not need to be marinated. It only needs to be gutted, the head removed, divided into 2 layers and generously spread with sauce, which will require:

Vegetable oil - half a glass
Salt to taste
Pepper to taste
Lemon juice - a few drops

Cooking time of fish on fire is about 15 minutes. It turns out a very tender, juicy and fragrant dish.

Cheese zrazy – great picnic dish. They are baked or fried like ordinary meatballs, only a piece of cheese is added inside, which, when melted, gives piquancy to the dish.

You can prepare in advance stuffed potatoes.

Ingredients:

Potato - 7-9 large tubers
Cheese - 200g
Smoked ham - 300g
Greens - 1 bunch
Tomatoes - 2pcs
Mayonnaise, salt and pepper to taste

Boil potatoes in their skins, peel and cut in half. Remove the pulp with a spoon to make a deepening. Mix diced ham, herbs and tomatoes and season everything with mayonnaise and spices. Sprinkle generously with cheese on top. And the food is edible. But for the best look, bake the potatoes in the oven or microwave to melt the cheese.

Pork in soy sauce delight with oriental notes.
Ingredients:

Pork - 500g
Soy sauce - 200g
Sesame - 1 tsp
Red pepper - a pinch
Ground ginger - 1 tsp

In a marinade of soy sauce, sesame, pepper and ginger, dip the meat for 2-3 hours and refrigerate. After the time has elapsed, pull the pork out and bake in the oven at a temperature 180⁰С 50-60 minutes.

On the grill, you can bake not only meat or fish, but also potatoes, tomatoes, eggplant and zucchini. Mushrooms are perfectly baked on the grill without any spices. Before serving fried mushrooms need only be sprinkled with soy sauce.

Can do grilled cauliflower . It is baked in foil envelopes in a special marinade, which requires:

Soy sauce
Mustard
Garlic
sweet paprika
Salt
Pepper

Cauliflower with onion cut into half rings should be poured with marinade and packed in a foil envelope. Then put the dish on the barbecue grill. Cabbage is cooked in 20 minutes.