preparation ideas for a picnic

15 easy preparation ideas for a picnic


The beautiful days arrive with their desire for fresh air and picnics that are felt. Take your picnic baskets and your blankets, and enjoy this good time outside alone, with family or friends… Let us inspire you with our 15 easy preparation ideas for a picnic: guaranteed success !

Toast for about 4-5 minutes or until the bread is crispy and lightly browned around the edges.

Remove from oven and set aside. Cut the slices of ham into pieces and spread them on the toast, add the goat cheese and add slices of figs and decorate with balsamic vinegar cream and a few basil leaves.

In a frying pan, pour a drizzle of olive oil and brown the chicken fillets, salt and pepper them. Cook them for 4 to 5 minutes, turning them over to brown them on each side. Then let them cool, then cut them widthwise into thin slices 5 mm thick.

Preheat oven broiler. Remove the crust from the sandwich bread and toast the slices on one side only, under the broiler.

Peel the tomatoes, cut them in half and then into thin slices. Cut the hard-boiled eggs into thin strips. Also cut the lettuce leaves into thin strips. Mix the lettuce chiffonade and mayonnaise.

Spread the slices of bacon or bacon on a baking sheet and put them under the broiler to crisp them up.

Assemble the club sandwich: arrange the tomatoes then the eggs on 2 slices of sandwich bread. Place the thin slices of chicken on top, then the chiffonnade. Assemble the Club by putting one slice on top of the other, then cover with a 3rd slice without garnish. Hold the assembly together using wooden picks. Repeat the operation with the rest of the slices of bread. Cut the sandwiches into 2 or 4 triangles, then serve them with the grilled bacon and salad.

Wash the potatoes and cut them into regular pieces, then rinse them thoroughly. Then place them in a saucepan, cover them with cold water and add the coarse salt. z for about 15 minutes as soon as they return to the boil (check the cooking with the tip of a knife, they must be firm but cooked). Then let them cool.

Wash the spring onions and the fresh herbs. Slice the onions into thin slices. Tear the herbs.

For the sauce: in a bowl, combine the yogurt, lemon juice, salt and pepper.

In a salad bowl, put the potatoes, the herbs, and the spring onions. Season everything with olive oil and salt and mix gently. Serve the salad on flat plates and accompany it with the yoghurt sauce.

Mix the flour with the diced butter with your fingertips, to obtain a kind of sand. Add the egg yolk and a little water. Mix the dough again without overworking it to form a ball. Add a little water if it is dry and does not stick together. Then let it rest in the refrigerator, covered with film, for an hour.

Then roll out the dough and press it into a 20 cm diameter tart tin. Leave to rest in the refrigerator for 30 minutes.

In a very hot pan, sweat the bacon bits. Pass them through a sieve to remove the fat, and drain them on absorbent paper. Let cool.

Preheat the oven to 200°C. In a large mixing bowl, beat the milk, cream and whole eggs and yolks. Season to your liking. Pour everything over the pastry base with the bacon bits, place the goat cheese in slices on top and bake at 200°C for 30 minutes.

Bring a large pot of salted water to a boil over high heat. Meanwhile, prepare a large bowl filled with fresh water and ice cubes. Once the water is boiling, add the asparagus (keep a few heads for decoration) and cook until the asparagus is tender, 5 to 8 minutes depending on the size. Immediately plunge the asparagus into ice water to stop the cooking. Proceed in the same way for the green asparagus.

In a bowl, whisk the eggs with the cream. Salt and pepper. Arrange the potatoes on the dough, add the parmesan and asparagus, and pour the cream.

For the dough: put the yeast with the water in a glass to inflate. After about ten minutes: there should be bubbles.

Pour this mixture into the flour, oil and salt and knead. The dough is ready once it is smooth and no longer sticky. Then form a ball and let it rise with a little olive oil. Cover and let stand for at least 2 hours. It should double in size.

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