Are you having a picnic in nature? Everyone likes to have a good rest in the fresh air, don’t they? This is a quiet whisper of foliage, a clear stream and other beauties! However, two main questions arise: what to do to make it fun and interesting and what delicious snacks to cook quickly for a picnic in nature, the recipes of which we want to offer you will help answer the question of what to cook for a picnic.
So, what are the best dishes to make for a picnic in nature? Recipes for a picnic in nature with photos suggest that picnic food should be simple.
First, find a convenient picnic spot. Avid fishermen will be happy if there is a pond nearby. Freshly caught fish can be baked on coals or cook a rich fish soup from it. In the meantime, the aroma of the boiling dish will spread through the forest, you can swim and sunbathe.
In the fresh air, the appetite is not a joke. Choosing recipes for nature, give preference to simple but hearty dishes. Don’t forget about fruits and vegetables. They will perfectly satisfy hunger while the kebabs are being fried. And you can serve fragrant greens to the finished meat: a young onion, dill or celery stalks.
Another dish of chicken breast, where it is presented in the best way: delicious breading, juicy meat, original serving, space for choosing sauces for these “fingers” and ease of preparation!
Rice with mushrooms is a very harmoniously combined and quite satisfying dish. It can be served as an independent dish for lunch or dinner, or as a side dish to meat and fish dishes.
A wonderful spring salad that will diversify your menu. Can complement any side dish or meat dishes, good for kebabs. I didn’t seem to find it on the site, so I’m sharing it.
Stuffed baguette is a great snack for a picnic. The filling can be completely different, I suggest making a baguette with meat balls, cheese and Dijon mustard)
I offer you a recipe for cooking shish kebab or grilled. And even in a frying pan or in a slow cooker. A completely universal recipe. But very original.
This miracle is gathering dust, a gift to colleagues for an anniversary, for a long time. Then it came to Moroccan spices and pickled lemons. Attempts to surprise with oriental tagine in tagine were unsuccessful: well, we are not fans of North African cuisine. But once they tried only vegetables and meat, and it’s hard to tell from the meat which part is cow and which kind. You know, stuck. The taste is expected, cook in the same way as in a slow cooker. Now this hat often takes pride of place on the festive table and pleases with minimal fuss and expenses. And exotic serving.
