7 Awesome Picnic Snack Recipes (8 photos)

While those responsible for the main course are preparing meat for the whole company, something needs to be eaten. Therefore, it's best to prepare the menu and the dishes themselves at home in advance. To avoid finding yourself in a situation where you've been waiting an hour for the meat, your mouth is watering, and most of your company is fainting from hunger.





We often have picnics. That's why we appreciate food that's easy to eat with your hands. We offer you some ideas for hearty dishes that are even more delicious when served cold.



Puff Pastry Sandwiches

Ingredients:

packet of unleavened puff pastry

3 tomatoes

1 egg white

5 slices of cheese

3 tablespoons olive oil

spices, dried garlic, and pepper to taste

Directions:

Roll out the dough on a floured surface into a rectangle no more than 1 centimeter thick. Cut into portions.

Slice the tomatoes into thin slices. Cut each piece of cheese into several small pieces. Place the cheese on a rectangle of dough, then top with the tomatoes.

Mix the butter, spices, garlic, pepper, and egg white. Grease the surface of the sandwich.

Place the sandwiches on a parchment-lined baking sheet. Preheat the oven to 180 degrees Celsius and bake for about 7 minutes, until golden brown and the tomatoes are tender. Sprinkle with your favorite dried spices.





Cheese Muffins with Vegetables

Ingredients:

3 tbsp butter

250 ml milk

200 g flour

100 g hard cheese

1 egg

8 g baking powder

1 tsp sugar

salt - to taste

½ sweet red pepper

handful spinach

½ zucchini

Preparation:

Melt the butter. Add the milk and egg and whisk lightly. Sift the flour. Mix it with the baking powder, sugar, and salt. Grate the cheese and add it to the milk mixture. Gradually add the flour, mixing well.

Finely chop the vegetables and spinach, add them to the batter, and mix well.

Pour the batter into muffin tins, filling them no more than halfway. Bake in a preheated oven at 180 degrees Celsius for about 25 minutes. Check for doneness with a toothpick.



New Potatoes with Garlic

Ingredients:

1 kg new potatoes

1 bunch dill

4 cloves garlic

1/3 cup water

salt - to taste

vegetable oil - for frying

Preparation:

Boil the washed potatoes in their skins until almost done. They should still be slightly firm. Check for doneness with a toothpick.

Pour oil into a frying pan, add the potatoes, and fry over medium heat until golden brown and fully cooked on all sides.

Crush the garlic and chop the dill. Pour in a third of a cup of water, add salt to taste, and stir. Pour the aromatic mixture over the potatoes, cover the pan with a lid, and simmer for another 5 minutes over low heat.



Vegetables in Spicy Batter

Ingredients:

1 eggplant

2 zucchini

2 sweet red peppers

5 asparagus stalks

1 cup of prepared sweet and hot sauce

coarse salt

vegetable oil - for deep-frying

¾ cup flour

1 tbsp. Cornstarch

1 cup ice water

Directions:

Wash the vegetables and cut them into strips, cutting the asparagus spears in half.

Combine the cold water, flour, and cornstarch. Don't stir until smooth; the batter may be lumpy.

Heat the oil for deep frying in a deep frying pan or cauldron. Test if the oil is ready for frying by dropping a piece of batter into it. If it immediately sizzles and becomes crispy, the oil is ready.

Dip a strip of vegetable or several different vegetables in the sauce, season with salt, and then dip them in the batter. The batter should be thin. Shake off any excess. Drop 3-4 vegetables at a time into the oil and fry for 2-3 minutes. Remove the cooked vegetables in the batter with a slotted spoon. Place them on paper towels to drain excess oil.



Caprese in a Jar

Ingredients:

250 g mozzarella

20 cherry tomatoes

2-3 sprigs of green basil

5 tbsp olive oil

salt, black pepper, balsamic vinegar, oregano – to taste

Preparation:

Cut half the mozzarella and cherry tomatoes in half. Tear the basil into small pieces by hand. Place the tomatoes, cheese, and basil in a jar or glass container and shake well.

Whisk the olive oil with the balsamic vinegar, salt, and oregano. Drizzle the herb mixture over the salad. Shake well. Shake well before serving.



Tuna and Egg Sandwich for the Hungriers

Ingredients:

sandwich baguette

200 g canned tuna in its own juice

1 tomato

1 hard-boiled egg

small piece of red cabbage

2 lettuce leaves

fresh garlic/green onions – to taste

2 tbsp. Mayonnaise/ yogurt

Salt to taste

Directions:

Cut the baguette in half. You can lightly toast the bread in a toaster. Slice the tomatoes and egg. Finely chop the garlic or onion. Finely chop the cabbage.

Mash the tuna with a fork. Add the mayonnaise or yogurt, salt, and mix well. Add the garlic or onion and mix.

Lay the lettuce leaves on the bread. Place the tuna on the leaves. Sprinkle with cabbage. Place the tomato slices, then the egg slices on top, and cover with bread. To keep the sandwich from falling apart, secure it with a toothpick.



Quick Pickled Vegetable Salad

Ingredients:

5–6 radishes

200 g young cabbage

1 carrot

bunch of dill

pinch of sugar

salt to taste

3–4 tbsp olive oil

50 g apple cider vinegar

½ tsp balsamic vinegar

juice of 1 small lemon

Preparation:

Thinly slice the radishes and carrots. Finely chop the cabbage. Finely chop the dill.

Mix the lemon juice with salt, a pinch of sugar, vinegar, and olive oil.

Transfer the vegetables to a glass jar or container, add the dressing, and mix well. Shake well. Let sit for at least 2 hours.