The long winter is finally over! Spring came somehow immediately and immediately turned into summer, and completely summer thoughts about nature, picnics, barbecues, dachas climbed into the heads of citizens who were 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 great amount meat flavored with sauces and alcohol, and a bunch of the most different snacks. Therefore, pay attention to the recommendations of nutritionists.
If food in nature involves barbecue (and what about without it ???), it is better to offer a side dish a large number of greens and fresh vegetables, but all kinds of salads seasoned with mayonnaise and complex sauces, it is better to postpone for a home holiday - on fresh air, under the influence of high temperature, they can easily deteriorate. Don't be too frivolous about shopping ready salads because 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 reason, not the stomach: do not mix meat and fish products. 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) there must be greens, fresh fruits and vegetables as well whole wheat bread or homemade tortillas with bran - 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 stay 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 chop portioned pieces. 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- taste.
Cooking:
mix vegetable oil With tomato paste, salt, 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- 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 salty fat or bacon
3-4 bulbs
6% vinegar.
Cooking:
Select potatoes that are roughly the same size (about egg), clean it 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 garnish. 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. Perfect option shish kebab - 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 marinating meat in kefir or whey need to be careful, as dairy products in heat they deteriorate quickly.
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 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 tomatoes with boiling water, pour over 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.
Except 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. Pour carefully into the spoon hot water 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. Meanwhile cut the potatoes large pieces, carrots in circles, 2 onions - in 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 potatoes cut into quarters. 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
When leaving for nature, you need to take care of snacks in advance. Perfect fit hearty meals, which are well stored, do not crumble, do not stain everything around, and additional cutlery is not needed for their use.
For a picnic in nature, snacks are usually not used:
- Perishable;
- Unsuitable for transportation.
A variety of snacks: meat, fish, vegetables - perfect for a snack in the fresh air. The menu can also be supplemented with sandwiches with various pastas.
Lavash with crab sticks and garlic
A delicious snack at 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 on a grater (if you put them in the freezer first, they will rub better);
- Passed through the garlic press, add chopped herbs to mayonnaise, salt if desired;
- Mix all products, mix.
Now we start the rolls. Spread pita bread on a dry surface and spread with a thin layer of the prepared mass.
Shape into a roll and chill in the fridge for an hour. Lavash with stuffing cut sharp knife to make small rolls.
The recipe can be varied. For example, replace crab sticks with shrimp or other seafood.
For many people, pita bread is associated with shawarma, and by the way, it is also great as a snack for a picnic in nature. Let's watch the video story and find out the express recipe for its preparation:
Envelopes stuffed with chicken
it nutritious dish- nothing more than bread with meat in the original "packaging". Envelopes are made from pancakes, and the filling is tender chicken meat.
Pancake Ingredients:
- Flour - 3 cups;
- Milk - one liter;
- Chicken eggs - 3 pieces;
- Sugar - 3 tablespoons;
- Salt - 1 teaspoon;
- Soda, previously quenched with vinegar - 0.5 tsp.
Cooking pancakes according to the recipe:
- Mix the specified 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 fold into the mixture. It is necessary to stir the mass so that it becomes homogeneous, there should not be any lumps;
- Then add half a teaspoon slaked soda and half a liter of milk. Mix everything thoroughly until a homogeneous mass.
Heat the pan, brush with oil. Fry pancakes on one side only.
Preparing the meat filling:
- Marinate the chicken fillet for several hours: grease with soy sauce, add salt to taste, pepper;
- First, fry the meat until cooked and grind it in a meat grinder. Finely chopped onion fry until a beautiful golden color. Mix ground chicken meat and onions;
- Put the meat filling on the pancake (do not forget to put the minced meat on the ruddy side), roll up the envelope and fry.
Vegetables cooked on the grill
Grilled vegetables are perfect for meat, fish as a side dish, and as independent dish as a separate vegetable snack for a picnic in nature.
bell pepper, eggplant and tomatoes go well together. And the “highlight” of cooking is that the special taste and juiciness baked eggplant add spicy filling.
For the dish, it is better to take young eggplants so that there are no seeds. Tomatoes are selected small, dense, elastic. When baked, they should retain their shape. Bell pepper pick up with a thick skin.
So, you need to take:
- Eggplant - 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 indicated greens or stop at one thing.
The stuffing for baked eggplant 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.
Close the mixture with a lid and start roasting vegetables. (It is understood that by this time the firewood in the brazier 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 fried and soft;
- Make “pockets” in ready-made eggplants and fill with stuffing. Greens will saturate the vegetable with a special aroma, spices will add "points", and butter- juiciness;
- Bake tomatoes on skewers. If the variety is chosen correctly, they will remain whole, becoming like ruddy apples;
- Then all the vegetables need to be folded into a container, the top layer is tomatoes. Vegetables should stand a little to soak in each other's juice. If the eggplant filling is too salty, you can remove it during meals.
Baked peppers, eggplants, tomatoes can be put all together in one common dish, or you can make it in portions: for each picnic participant. Beautiful and tasty appetizer is good both hot and cold.
Sandwiches are always sold out in the open air. They are quick and easy to make. If you dream up, then 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 of 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 helpful.
What else comes to mind when it comes to snacks? Of course, nuggets or pieces of chicken fillet in batter. Well, who will refuse them? described step by step instructions cooking this delicious and beloved by all snacks.
Zucchini sticks in cheese batter
If it's summer outside, then wondering what to cook for a picnic in nature, you can not think for a long time, because at hand fresh vegetables and they are great for a snack. For example, zucchini.
Zucchini sticks in batter are a light and tasty snack. Thanks to cheese batter, vegetable sticks are crispy on top and tender inside.
For the dish, you need to pick up only young zucchini: with a 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.
Cooking delicious sticks:
- For the cheese mixture, mix directly the grated cheese itself, spices, breadcrumbs. Beat eggs well in a separate bowl;
- Cut zucchini into long, even, thin sticks;
- Dip each such stick in beaten eggs, and then roll in the cheese mixture;
- We put a greased baking sheet with zucchini sticks laid out on it in a preheated oven.
Baking time - 15 minutes. During cooking, the sticks need to be turned on the other side so that they are evenly fried.
Sausages in a fur coat
In this recipe, a “fur coat” for sausages will serve puff pastry, which is easiest to purchase in the store. This delicious picnic appetizer takes a minimum of effort and time to prepare. And in the end it turns out lovely dish for a quick bite.
Sausages in a “fur coat” are a good option for a snack for a picnic in nature in winter. Products are taken simple and affordable:
- Puff pastry - half a kilo (purchased);
- Sausages - about 9 pieces;
- For baking, you will need a little vegetable and butter, the yolk of a chicken egg.
We make 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, ruddy and look appetizing, carefully grease the dough with yolk.
Preheat the oven to 180 degrees and bake sausages. This will take about 20 minutes.
Lubricate the finished dish with butter. It will give softness and additional juiciness.
No picnic is complete without food. Snacks are the necessary components of a “snack” in nature. Hearty, varied, tasty - they will give energy for a more active holiday, add a good mood.
A couple more for your attention. original video recipes for a picnic - "Spicy Cheese Cookies" and "Bruschetta with Tomatoes". Try these easy snacks:
Natalya Kaptsova
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 appetizers, salads and main courses 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 black 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– 300gr
- 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– 50gr
- 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. Dressing this salad is better 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 delicate taste lettuce. 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
- tutu rye crackers smoked flavored
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 salad with chicken liver 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 – excellent dish for a picnic. 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 best view it is worth baking the potatoes in the oven or microwave so that the cheese melts.
Pork in soy sauce
will please oriental notes. 
Ingredients:
- Pork - 500g
- Soy sauce - 200g
- Sesame - 1 tsp
- Red pepper - a pinch
- Ground ginger - 1 tsp
In the marinade soy sauce, sesame, pepper and ginger, lower 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 you just need to sprinkle with soy sauce.
Can do cauliflower Grilled . It is baked in foil envelopes in 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.
Remember that picnic dishes should be nutritious yet light so that you don't feel like heaviness. After all, you need to relax and have fun in the fresh air.
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In addition to the indispensable barbecue, the menu of a country trip certainly includes snacks for a picnic. You can prepare snacks for a picnic right in nature, but it is better to prepare them in advance, even at home.
The perfect picnic snacks come from thin lavash. Just grease the surface with any filling, roll tightly into a roll and cool, and in nature, pieces of such a roll can be fried or eaten cold - delicious either way. There are countless options for fillings for such rolls. As a connecting element, mayonnaise, soft cream cheese or processed cheese ok, as well as soft cottage cheese and avocado. Here, for example, are some options for fillings for pita bread:
- Cottage cheese, grated cheese, greens, garlic, black pepper, mayonnaise;
- Crab sticks, boiled egg, grated cheese, garlic, herbs, mayonnaise;
- cottage cheese, garlic, pickle, greenery;
- Smoked chicken, fried mushrooms, soft cream cheese, hard grated cheese;
- Fried champignons, onion, soft melted cheese, pickled cucumber;
- Korean carrot, Adyghe cheese or cheese, greens, mayonnaise;
- Canned fish in oil, grated cheese, herbs, mayonnaise;
- Sprats, grated cheese, eggs, garlic, mayonnaise;
- slightly salted salmon, sausage cheese, onion greens, green salad, mayonnaise;
- Boiled egg, boiled rice, mayonnaise, herbs, salt;
- Ham, hard cheese, fresh cucumber, garlic, mayonnaise;
- Ham, Korean carrot, mayonnaise;
- Separately fried minced meat, onion and Bell pepper, grated cheese;
- boiled shrimp, butter, garlic;
- Shrimps, slightly salted salmon, soft cream cheese, lettuce, mayonnaise;
- Spicy herring, fresh cucumber, boiled eggs, avocado, Dijon mustard, mayonnaise, lemon juice;
- Tomatoes, cucumbers, sweet peppers, avocados, herbs, lemon juice, mayonnaise, salt, black pepper.
And this list is endless! In principle, you can wrap the ingredients of any layered mayonnaise salad in pita bread, since there are a lot of recipes for such salads, and every year there are more and more of them.
Another option for pita snacks is crispy envelopes. The principle of preparation is simple: the filling (1-3 tablespoons) is placed on the pita bread cut in half or into four parts, the pita bread is wrapped in an envelope and fried in vegetable oil. Envelopes can be pre-dipped in a beaten egg. The filling can be varied:
- Minced meat stewed in a pan with onion, salt and pepper, cooled and mixed with a raw egg. You can add boiled rice;
- fried chicken fillet, cut into pieces, Chinese cabbage, onion, hard cheese, mayonnaise, herbs, salt;
- slices boiled sausage, cheese slices, some mustard. Put on each envelope a few slices of sausage and cheese, alternating them and adding mustard;
- Grated cheese (one variety or a mixture of 2-3 types of cheese, to taste), herbs, mayonnaise, garlic;
- Cheese, tomatoes, garlic, mayonnaise;
- Boiled rice, fried chicken, fried mushrooms, fried carrots, herbs, mayonnaise.
Lavash envelopes can be cooked at home and then fried over a fire in a pan, but they are incomparable when cold.
"Cigars" from lavash
Ingredients:
3 thin pita bread,
200-250 g chicken hearts,
200-250 g chicken ventricles,
150-200 g of hard cheese,
2 eggs,
greens, black ground pepper, salt - to taste.
Cooking:
Boil chicken giblets, cool and pass through a meat grinder or chop in a blender. Add chopped herbs, grated cheese, salt, pepper and egg yolks raw eggs. Mix well. Cut the pita bread into triangles (it is convenient to cut with scissors) and grease with loose protein. Put the filling on the wide part and roll up the “cigars” (tuck the ends of the “cigars”). Fry in vegetable oil.
Pita rolls or French baguettes can be used as the basis for appetizers. They can also be filled finished products or bake.
Ingredients:
1 baguette
200-250 g boiled sausage,
2-3 pickles,
100 g butter,
1 bunch of green onions
mustard, ground black pepper, lemon juice - to taste.
Cooking:
Cut the baguette lengthwise from the bottom side and take out the crumb. Crumble the crumb and dry in the oven or in a dry frying pan. Cut the sausage and cucumbers into cubes, add chopped greens, softened butter, lemon juice, black pepper, mustard and dried crumb. Mix the stuffing well and fill the baguette with it. Wrap tightly in cling film and put in the refrigerator. Cut into slices when serving.
Stuffed baguette with herring
Ingredients:
1 baguette
1 large herring spicy salting(or mackerel),
2-3 boiled eggs
100 g butter,
bunch of greens
ground black pepper, tomato paste or ketchup, mayonnaise - to taste.
Cooking:
Cut the baguette lengthwise from the bottom, remove the crumb and dry it. Cut the fish into fillets, removing all the bones, cut into cubes. Rub the eggs on coarse grater. Chop greens. Mix half of the crumb with herbs, combine the remaining crumb with tomato paste. Divide all products into two parts and mix one part with green crumb, the second with red. If dry, add mayonnaise. Put in a baguette first green stuffing, then red, tightly wrap in cling film and put in the refrigerator.
Crispy baguette
Ingredients:
1 baguette
100-150 g butter,
2-3 garlic cloves,
½ bunch of green dill,
a few sprigs of celery greens (to taste),
salt, ground black pepper - to taste.
Cooking:
Cut the baguette across, without cutting it to the end, into slices 1.5-2 cm thick. Chop the greens and garlic, mix, salt and pepper. Place slices of butter and herbs with garlic in the cuts of the baguette, wrap in foil and bake at 180°C for 15 minutes.
Crispy baguette with cheese
Ingredients:
100-150 g of cheese,
100-150 g butter,
2-3 garlic cloves,
herbs, salt, pepper - to taste.
Cooking:
Just as in the previous recipe, cut the baguette, fill the cuts with grated cheese mixed with butter, chopped herbs and garlic, passed through a press. Wrap in foil and bake at 180-200°C for 15-20 minutes.
As picnic snacks great for pies puff pastry, as well as cakes with various fillings.
Chinese fritters stuffed with meat
Ingredients:
For test:
400 g flour
240 ml of warm water.
For filling:
800 g mixed minced meat,
4-5 garlic cloves,
4 tbsp soy sauce,
2 tbsp vegetable oil,
1 tbsp grated fresh ginger,
2 tbsp vodka,
melted butter - for greasing the cakes,
green onion, salt, ground black pepper - to taste.
Cooking:
Knead the dough and cover with cling film. Chop the green onion, pass the garlic through a press, mix all the ingredients for minced meat and mix well. Divide the minced meat into 8 parts. Also divide the dough into 8 parts and roll each into thin cakes with a diameter of 22-25 cm. Put the filling on the cake, stepping back from the edge of 1 cm and covering ¾ of the cake. Cut the dough from the edge to the center and cover with dough ¼ of the filling. Lift the covered part and wrap it over the filling so that you get a semicircle. Then fold the cake to make a quarter circle, and pinch the edges of the dough on all sides. Fry the resulting triangles in a hot dry frying pan under the lid for 4-5 minutes on each side. Grease the finished cakes with oil.
Bagels in bacon
Ingredients for one bagel:
1-2 tsp soft cream cheese,
2 slices of bacon.
Cooking:
For this dish, you need to take large soft bagels. Cut each bagel in half lengthwise, brush the cut with cream cheese, fold back and wrap with bacon slices. Store blanks in the cold, and at a picnic, fry on a wire rack until golden brown.
Excellent picnic snacks obtained from pickled foods. They can not only satisfy hunger, but also serve them as a side dish for barbecue.
Pickled onions with beets
Ingredients:
1 kg of onion
1 small beetroot
vinegar, salt, ground black pepper - to taste.
Cooking:
Cut the peeled onion into rings and pack into a jar, shifting in circles raw beets. Dilute wine vinegar cold boiled water in a 1:1 ratio, add salt and pepper and pour over the onion. Put in the refrigerator for a day.
Pickled onion №2
Ingredients:
small bow,
500 ml 9% vinegar,
500 ml of water
2 tbsp salt,
1-2 tbsp Sahara,
sweet peas, rosemary, cloves, mustard seeds, herbs - to taste.
Cooking:
Peel the onions, blanch in boiling water for 2 minutes and cool in ice water. Put in jars and fill with marinade. For the marinade, boil water with spices, cool, mix with vinegar. The amount of sugar can be changed to taste.
Onions in caramel
Ingredients:
300 g small onion,
3-4 tbsp Sahara,
1 tbsp butter,
2 tbsp vegetable oil,
2 tbsp wine vinegar,
1 bay leaf,
2 peas of allspice,
3 cloves,
a pinch of salt.
Cooking:
Peel the onion, wash and dry. Melt butter in a frying pan, add sugar and simmer over medium heat for about 6-7 minutes until caramelized. Add the onion to the skillet and sauté on all sides until browned. Add spices and 5-6 tbsp. water, reduce heat and simmer for another 10-15 minutes. Pour into a jar along with the thickened sauce.
Onion in tomato sauce
Ingredients:
2-3 large onions,
2-3 tbsp good quality tomato sauce or ketchup
vegetable oil - for frying,
salt, sugar, red ground pepper - to taste.
Cooking:
Cut the peeled onion into rings (it is convenient to use a vegetable cutter). Pour vegetable oil into the pan (so that the bottom is completely covered), heat and put onion rings. Stirring gently with a fork, trying not to tear the rings, simmer for 5 minutes until transparent, salt, add sugar to taste and red pepper. Sweat for another 5 minutes and put in a bowl. Add tomato sauce, stir with a fork and cover. Put in the refrigerator for a day.
Marinated cheese
Ingredients:
250 g cheese
1 lemon
1.5 tbsp liquid honey,
1 tbsp dried herb mixes
1 garlic clove
100 ml olive oil,
a pinch of hot red pepper.
Cooking:
Cut the cheese into cubes, remove the zest from the lemon and squeeze the juice. Pass the garlic through a press. Combine all the ingredients for the marinade and pour over the cheese cubes. Place in the refrigerator overnight.
Salted bacon pate with onions
Ingredients:
300 g of salted fat,
½ - 1 stack. peeled walnuts,
1-2 tsp ground paprika,
1-2 tsp spices for meat (to taste and desire),
1-2 heads of garlic,
1 bunch of green onions.
Cooking:
Remove the skin from the fat and shake it off. extra salt. Peel the garlic. Pass through a meat grinder walnuts and lard with garlic, mix and scroll the mixture 2-3 more times. Mash the lard with a fork and add chopped green onions and spices. Stir thoroughly with a fork, achieving uniformity, and arrange in glass jars.
Here are some picnic appetizers you can make to have a real feast in the fresh air! Just take care of safety: so that the food does not deteriorate in the heat, wrap it in a blanket along with frozen drinks. Have an adequate supply of clean water or hand sanitizer wipes. And remember about product compatibility rules. After all, the main dish at your picnic is still meat, and snacks play a secondary role.
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
Spring is calling from the stuffy city to the green flowering surroundings. And here's another holidays by the way. There is everything: a warm company, and a desire, and a question: what to cook for nature? Kebabs are good, but while they are on the grill, I want to have a light snack. This is where they come in handy delicious snacks on nature. And if you are with children, then rolls, sandwiches and tartlets will definitely not be superfluous on the picnic menu.
"Omelette" rolls with mushrooms and herbs
A great option for a cold dish for nature or for breakfast. Extremely simple and quick snack to the picnic.
Ingredients:
- 2 eggs
- 100 g champignons
- Greens to taste
- Vegetable oil
- Salt pepper
How to cook:
- Beat eggs and fry pancakes.
- Mushrooms cut into cubes, fry a little, add chopped herbs, salt and pepper.
- Spread the filling on the pancakes and roll them into rolls. If necessary, the rolls can be secured with a toothpick or tied with a green onion feather.
Lavash rolls, cheese and greens
After trying it fast food time, you will already know exactly what to cook for a picnic. The rolls themselves can be made at home, and in nature - fry them in a grid. 
Ingredients:
- 3 sheets of lavash
- 200 g hard cheese
- Greenery
- Butter
- Salt pepper
How to cook:
- Lavash sheets cut into 4 parts and lightly greased with butter
- Grate cheese and spread on pita bread.
- Wrap pita bread on the sides, fold 3 times into a roll and flatten a little.
- Bake on the grill, treat your loved ones and listen to what delicious snacks you took for nature this time.
Unsweetened tartlets are great appetizers on nature. Be sure to include them on the menu when you think about what to cook for a picnic. 
Ingredients:
- 7 potatoes
- 600 g chicken fillet
- 150 g mayonnaise
- 2 garlic cloves
- 150 g hard cheese
- Greenery
- Salt pepper
- Sunflower oil
How to cook:
- Cut the chicken fillet into small cubes, salt and simmer with mayonnaise for about 30 minutes. Add the garlic to the filling.
- Grate potatoes and salt.
- Grease cupcake molds with sunflower oil and put grated potatoes in the form of baskets. Put the stuffing in the middle.
- Bake in the oven for 20-25 minutes at 240 degrees.
- Grate cheese and mix with finely chopped herbs.
- Remove from oven and sprinkle with cheese and herbs.
- Do not forget to take these snacks with you to nature and treat the whole company.
What's a picnic menu without sandwiches? Filled bread slices perfect snacks on nature. What if we go even further? Make sandwiches at home with your favorite toppings, be sure to put slices of cheese, and then fry them until golden brown in the grid. Easy and delicious.
Marshmallow roasted on a fire
This picnic dish will be appreciated by all children. What is there to hide, adults have a sweet tooth too. To prepare delicious dessert, just put a few marshmallows (such small marshmallows) on a wooden stick and hold a little over the fire. The marshmallow will begin to swell, a toasted caramel will turn out on the outside, and an airy, viscous mass will turn out inside.
Another option for such a dessert is to put a toasted marshmallow between two cookies or crackers. You can add a piece of chocolate. Get a sweet sandwich. By the way, this is a favorite dessert in nature in American kids.
And what delicious snacks do you prepare for nature? Share in the comments interesting ideas for a picnic.
