Picnic recipes to love!

We showed you our hottest tips for a great BBQ last week! And since having a barbeque somewhere outside is also a form of picnic, we want to continue with some tasty madness.
Let’s fetch our picnic blanket from last year and grandmas old picnic basket from the cellar. But what to take with you now? Dry cookies or baguette with cheese? Hell no, we can do that way better. We have some fast and also a bit complex recipes for you, with which you can definitely impress your picnic round! Ohhh yes, we are so excited!

Fast & easy: Ravioli Salad with Radishes & Green Onions

by Kptn Eva & Philipp | Ye olde kitchen

Serves 2 | Time: 20 Minutes

INGREDIENTS

1/2 bunch radishes
1 green onion
1/2 cup corn
9 oz ravioli (veggie or with meat)
4 tbsp plain yogurt
2 tbsp butter
1 tsp mustard
1 tbsp white wine vinegar
salt
pepper

METHOD

      1. Cut ravioli into slices and fry in butter.
      2. In the meantime, wash green onions and cut into rings.
      3. Drain the corn.
      4. Wash and slice radishes.
      5. For the dressing, mix together yogurt, mustard, white wine vinegar, and season with salt and pepper.
      6. Arrange all salad ingredients on plates and drizzle with the dressing.

Exotic: Chicken Sandwich with Mango-Curry Sauce

Serves 2 | Time: 30 Minutes

INGREDIENTS

1 cup arugula
0.4 mangos
1 tomato
0.4 lb chicken breast (boneless, skinless)
2 tbsp sour cream
4 slices bread
1/4 cup almonds, sliced
1 tbsp brown cane sugar
2 tbsp mustard
2 tbsp olive oil
1 tsp curry powder
1/2 tsp chili flakes
salt
pepper

METHOD

      1. Roast almond slices in a pan without oil for 3-4 min.
      2. Season chicken with salt and pepper, and fry with a bit of oil for about 3 min. per side. When the chicken is fully cooked, remove from pan and set aside.
      3. Peel, dice, and puree mango.
      4. Mix sour cream, mustard, and sugar with the mango puree. Season with salt, pepper, curry, and chilli flakes.
      5. Wash and drain arugula.
      6. Wash tomatoes and cut into slices.
      7. Cut chicken into slices.
      8. Cut bread into slices and toast if desired.
      9. Spread sauce on bread slices. Add arugula and chicken; sprinkle with almonds.
      10. Add tomato slices and cover with the second slice of bread.

So fruity: Papaya Lassi

Serves 2 | Time: 15 Minutes

INGREDIENTS

2 papayas
0.8 cups coconut milk
1/4 soy yogurt
2 tsp coconut flakes
2 tsp agave syrup
1/2 turmeric
0.2 tsp cardamom

METHOD

      1. Roast coconut shavings or flakes in a pan for 3-4 min.
      2. Halve, de-seed, peel, and dice papaya.
      3. Blend coconut drink, yogurt, and papaya.
      4. Add agave syrup, turmeric, and cardamom, and blend again.
      5. Sprinkle with grated coconut and enjoy.

Vegan heaven: Bulgur Salad with Chickpeas

by Kptn Anna | Vegan Mom

Serves 2 | Time: 30 Minutes

INGREDIENTS

1/2 red onion
1/4 cucumber
1/4 grapefruit (natural)
2 cups mache salad
1/2 cup dill, frisch
3.4 oz tofu
1/3 cup bulgur
1/2 cup garbanzo chick peas
2 tbsp pine nuts
2 tsp mustard
2 tsp apple cider vinegar
4 tbsp olive oil
1 tsp turmeric
sea salt
pepper

METHOD

      1. Cook bulgur according to package instructions.
      2. In the meantime, rinse and drain chickpeas.
      3. Peel and dice onion.
      4. Roast pine nuts in a pan until golden brown, remove from pan, and allow to cool.
      5. Put onions in the pan and steam with some oil until translucent. Then, remove from pan and set aside. Turn off stove.
      6. Dice tofu and put it in the pan used for onions. Add some salt, turmeric, and oil, and stir well to distribute the spices.
      7. If the cooked bulgur still has a lot of liquid, drain it with a sieve.
      8. Thoroughly wash grapefruit with hot water and zest the peel. Then, halve and squeeze out juice.
      9. Add zest to the bulgur and mix.
      10. Wash and drain mache salad. Remove the stems if desired.
      11. Wash cucumber, halve, and remove the seeds with a teaspoon. Dice the cucumber.
      12. Wash dill, shake dry, and chop.
      13. Mix the prepared ingredients in a bowl.
      14. For the dressing, mix grapefruit juice, oil, apple cider vinegar, and mustard. Add salt and pepper.
      15. Mix the dressing with the salad. All done!

Round & juicy: Meatballs with Tomato Salad

by Kptn Julia | Tiny Spoon


Serves 2 | Time: 30 Minutes

ZUTATEN

1 cup cherry tomatoes
2 tbsp chives
1/2 cup basil, fresh
1/2 onion, yellow
0.66 lb ground beef
1 egg
3 tbsp breadcrumbs
2 tsp tomato paste
2 tbsp olive oil
2 tbsp vegetable oil
1 tbsp balsamic vinegar
1 tsp paprika powder
1 tsp Italian seasoning, dried
salt
pepper

ZUBEREITUNG

      1. Peel and finely dice onion.
      2. Add ground beef, onion, egg, breadcrumbs, tomato paste, and spices to a bowl and mix well (this works best with your hands).
      3. Shape into balls of equal size and press them slightly between your hands to form small patties.
      4. Heat oil in a pan at medium heat. Add meatballs to the pan and fry on both sides until golden brown.
      5. Wash tomato and quarter or halve.
      6. Wash chives, shake dry, and chop.
      7. Wash basil, shake dry, and pluck leaves.
      8. Add tomatoes, chives, and basil leaves to a small bowl; add olive oil, balsamic vinegar, salt, and pepper; and mix everything well.
      9. Serve meatballs with tomato salad and, if desired, with baguette and mustard.

For sweet tongues: Oatmeal Cookies

by Kptn Marc | Bake to the roots

1 portion makes 6 cookies | Time: 20 Minutes

INGREDIENTS

1 egg
2.4 oz butter
2.4 oz milk chocolate baking chips
2 tbsp sugar
1/2 tsp vanilla sugar
1 1/2 cups oatmeal
1/4 cup coconut flakes
2 tbsp wheat flour

METHOD

      1. Preheat oven to 350°F.
      2. In a large bowl, mix sugar with eggs and vanilla sugar until frothy. This takes about 5-6 min.
      3. In a second bowl, mix oatmeal with grated coconut and melted butter…
      4. …then, add to the egg-sugar mixture and stir.
      5. Add flour and incorporate it – the dough will be quite sticky. Let the dough sit for about 5 min.
      6. With a tablespoon or a cookie scoop, place equal-sized portions on a lined baking tray, flatten a bit (works best with moist fingers), and bake for 15-20 min.
      7. Then, remove and allow to cool.
      8. Melt baking chips over a pot of simmering water and let it cool again.
      9. Dip with bottom of the cookies in chocolate or brush them, and leave them to dry.