Discover a selection of delightful picnic recipes that transport well and embody the essence of relaxed, communal dining, featuring Balkan, Asian, and French influences.
In preparation for picnics, it’s vital to choose foods that transport well, do not wilt or become soggy, and are suitable for communal eating. Items like gibanica, a Balkan filo pie that should be made on the day of the picnic but can sit for a few hours, fit the bill perfectly. Essential picnic gear includes a bread knife and, ideally, minimal individual cutlery to maintain a relaxed, hands-on dining experience.
Gibanica with Charred Sweetcorn and Spring Onions Recipe
Ingredients:
– Sweetcorn, eggs, soured cream, feta cheese, whole milk, spring onions, baking powder, olive oil, filo pastry, sesame seeds, pickles.
Directions:
1. Char sweetcorn, mix with eggs, soured cream, feta, and other ingredients.
2. Layer filo sheets in a baking dish.
3. Soak additional filo sheets in the corn mixture, layer, and bake for 40 minutes.
Tofu Peanut Lettuce Cups Recipe
Ingredients:
– Dried shiitake mushrooms, vegetable oil, firm tofu, carrot, spring onions, roasted salted peanuts, kecap manis or soy sauce mix, sesame oil, rice-wine vinegar, coriander, baby gem lettuce.
Directions:
1. Soak mushrooms, fry tofu until golden.
2. Add vegetables, peanuts, and sauces. Cook until liquids reduce.
3. Cool the mixture, pack separately, and fill lettuce cups at the picnic.
Truffle Croque Monsieur
Ingredients:
– Sourdough bread, Boursin truffle, salted butter, champignon de Paris mushrooms, Serrano ham, and vinaigrette ingredients.
Directions:
1. Cook mushrooms, assemble the croque monsieur with bread, Boursin, mushrooms, and ham.
2. Cook in a pan until golden, top with sauce made from butter, flour, milk, and Boursin, then grill until bubbly.
These recipes highlight the vibrant French culinary influence through simple yet elegant dishes perfect for summer gatherings. Enjoy classic and modern twists on Parisian staples, embodying the essence of casual but sophisticated dining.