Summer this year turned out to be hot, so I don't want to stand at the stove at all. Experimenting with complex recipes can be put off until cloudy days, but for now, it's best to spend time outdoors. We've collected ten easy recipes for easy meals to take with you to a picnic. Their preparation will not take much of your time. However, if you still have a desire to apply your culinary talents, at the end of the selection you will find two more complicated recipes.
Strawberries with granola and sour cream mousse
Recipe from Burger & Pizzetta chef Nikolay Cherunov.
Ingredients (200 g per serving):
- Fresh strawberries - 150 g
- Cremetta cheese - 60 g
- Sour cream 20% - 50 g
- Powdered sugar -7 g
- Vanilla extract - 1 g
- Oat flakes - 120 g
- Cane sugar - 85 g
- Wheat flour - 30 g
- Butter - 60 g
- Honey - 20 g
Cooking method:
- In order to prepare granola, you need to take cereals, cane sugar, wheat flour, butter and honey. Mix everything until smooth and bake in the oven for 20 minutes at 180C. Allow to cool.
- Next, prepare sour cream mousse: take cremetta cheese, sour cream, powdered sugar and vanilla extract - mix.
- Cut strawberries in half, put in a plate, put sour cream mousse and granola next to it.
Cherry salad
Recipe from the chef of the Limonchino restaurant, Alexander Abramov.
Ingredients (for four servings):
- Red cherry tomatoes - 120 g
- Yellow cherry tomatoes - 120 g
- Cherry tomatoes kumato - 120 g
- Sweet cherry - 280 g
- Apricots - 320 g
- Sugar - 40 g
- White wine - 20 g
- Sweet and sour chicken sauce - 100 ml
- Olive oil for salad - 20 ml
- Olive oil for frying - 20 g
- Sorrel - 3 leaves
- Edible flower for decoration - 1 piece
Cooking method:
- Cut the tomatoes into rings.
- Remove the pits from the apricots and fry from the side of the cut until golden brown in olive oil with the addition of sugar and white wine over medium heat for 2-3 minutes.
- Remove pits from cherries and mix with cherry tomatoes, season with sweet and sour sauce.
- Put pink tomatoes on the bottom of the plate, caramelized apricot on top of them and a mix of cherry and cherry tomatoes on top.
- Garnish with sorrel and edible flower when serving.
Toast with guacamole, cherry and pumpkin seeds
The recipe is provided by the Healthy Food Cafe "Stop and Light" (Central Market on Maroseyka)
Ingredients
- Gluten Free (or Any Favorite) Bread - 2 slices
- Cherry tomatoes - 2-3 pieces
- Cucumbers - 4-5 slices
- Pumpkin seeds - 1 tsp
- Microgreens - 1 tbsp.
For guacamole:
- Avocado - 1 pc
- Olive oil - 1 tsp
- Salt - 1 pinch
- Black pepper - 1 pinch
- Garlic - 1 clove
- Lemon juice - 1 tsp
Cooking method:
- Mix all ingredients for guacamole in a blender until smooth.
- For each slice of bread, first distribute a tablespoon of guacamole. Then lay out the cherry quarters and cucumbers.
- Add pumpkin seeds and microgreens last.
"Asian" salad
Recipe provided by MixSalad salad bar (Central Market on Maroseyka).
Ingredients:
- Iceberg lettuce - 70 g
- Bean sprouts - 70 g
- Fresh mint - 5 g
- Fresh cilantro - 10 g
- Fresh cucumber - 70 g
- Fresh basil - 5 g
- Boiled chickpeas - 50 g
- Cashew nuts - 20 g
Spicy spicy dressing (Recipe for 0.55 liters.):
- Kim-Chi sauce - 385 ml
- Soy sauce - 77 ml
- Lemon juice - 38 ml
- Honey - 77 g
Cooking method:
- Mix all ingredients for dressing with a blender.
- Mix the rest of the salad ingredients separately in a bowl.
- Season the dish with spicy dressing.
Quesadilla with chicken
Recipe from the chef of the Craft Kitchen restaurant Alexander Borzenko.
Ingredients (per serving - 190 g):
- Chicken thigh fillet - 70 g
- Bulgarian pepper - 25 g
- Red onion - 15 g
- Canned corn - 25 g
- Chili pepper - 2 g
- Cheddar - 25 g
- Cilantro - 10 g
- Jalapeno pepper - 20 g
- Vegetable oil for frying
- Tortilla - 1 piece
- Sour cream 20% - 40 g
Cooking method:
- Cut the chicken fillet into cubes and the bell pepper into strips. Fry in vegetable oil until half cooked.
- Add cilantro, corn, garlic, jalapenos and onions to the pan. Fry until tender.
- Fry the tortilla on one side and place the cheddar and filling on the side to be fried.
- Cover with tortilla, cut into pieces and fry quickly, covered. Serve with sour cream.
Pastrami sandwich
Recipe courtesy of Saxon + Parole Restaurant.
Ingredients:
- Sandwich cereal bread
- Pastrami
- Pickled cucumber
- Cheddar cheese
- Mustard sauce
Cooking method:
- Between two slices of sandwich bread, toasted and lightly greased with mustard sauce, carefully place the slices of pastrami and pickled cucumber, and a slice of cheddar cheese between the layers.
- Cut the sandwich in half into triangular pieces.
Green salad
Recipe from the chef of the Choice / Healthy Social Club restaurant Leonid Golubev.
Ingredients (160 g per serving):
- Lettuce - 50 g
- Cucumber - 30 g
- Edamame - 30 g
- Asparagus - 20 g
- Avocado - 30 g
- Salt - 1 g
- Orange oil - 40 g
- Olive oil - 30 g
- Lemon juice - 10 g
Cooking method:
- For orange dressing, mix 3 types of oil and add lemon juice.
- Tear off the lettuce leaves.
- Peel the cucumber and cut into rings.
- Blanch and chop the asparagus.
- Cut the avocado into slices.
- Combine all ingredients (including edamame beans) and season with orange dressing.
Bruschetta with Parma ham and gorgonzola cheese
Recipe courtesy of Cork and Corkscrew Wine Bar.
Ingredients (per serving):
- Ciabatta
- Olive oil - 5 g
- Parma ham - 30-50 g
- Gorgonzola cheese - 5-10 g
- Freshly ground pepper
Cooking method:
- Fry the ciabatta without oil (optional).
- Pour olive oil over the ciabatta evenly.
- Top with thinly sliced Parma ham, then small pieces of gorgonzola cheese.
- Add freshly ground pepper.
Toast with beetroot hummus, arugula and salmon
The recipe is provided by the "Stop and Light" healthy food cafe (Central Market on Maroseyka).
Ingredients:
- Gluten Free (or Any Favorite) Bread - 2 slices
- Arugula - 6 branches
- Lightly salted salmon - 4-5 slices
- Flaxseeds - 1 tsp
- Microgreens - 1 tbsp.
For hummus:
- Beets - 1 pc (small)
- Boiled chickpeas - 1 glass
- Salt - 2-3 pinches
- Olive oil - 2 tablespoons l.
- Lemon juice - 1 tablespoon
- Water - 1/2 cup
- Garlic - 1 clove
Cooking method:
- Cooking beet hummus: pre-bake the beets at 200 degrees for 50 minutes. Soak chickpeas for 12 hours and cook. Then mix all the ingredients in a blender until smooth.
- For each slice of bread, distribute a tablespoon of beetroot hummus. Then put 3 sprigs of arugula each, add salmon on top.
- Decorate everything with flaxseeds and microgreens.
Armenian turkey shawarma
Recipe from restaurateur, TV presenter, author of books and founder of Gayane's restaurant and Veganutye project Gayane Breiova.
Ingredients (for four servings):
- Turkey drumstick - 400 g
- Lettuce salad - 100 g
- Tomatoes - 150 g
- Pita
For the marinade:
- Ginger - 5 g
- Fresh rosemary - 5 g
- Chile (to taste)
- Cilantro - 15 g
- Clove of garlic
- Olive oil - 50 g
- Salt
- Pepper
Cooking method:
- For the marinade, mix all the ingredients with a mixer.
- Cut the turkey into strips and marinate. Set aside the marinated turkey for 1-2 hours (you can also marinate the turkey in the evening for cooking the next day).
- Fry the marinated turkey in a small amount of oil for just a few minutes.
- Then start collecting shawarma. Put a small amount of chopped lettuce, tomatoes and roasted turkey on half of the pita bread. For piquancy, put here the sauce made from the fermented milk product matsun with the addition of chopped greens. Greens can be any - cilantro, dill, parsley, onion.
- Wrap the pita bread in a roll and serve with the remaining Matsun sauce. If desired, the shawarma can be preheated in a pan or grill when serving.
Bao burger with lamb
Recipe from the chef of the meat restaurant "Blok".
Ingredients:
- Steamed bun - 1 piece
- Lamb (minced meat) - 150 g
- Spicy sauce - 60 g
- Red onion - 15 g
- Beef tomatoes - 40 g
- Fresh cucumber - 25 g
- Daikon - 25 g
- Cilantro - 5 g
For a bun (for 6 pieces):
- Flour - 150 g
- Water - 80 ml
- Sugar - 15 g
- Salt - 0.25 tsp
- Fast yeast - 0.5 tsp
- Olive oil - 0.5 tbsp.
- Baking powder - 0.5 tsp
Cooking method:
- Knead the dough from all ingredients, leave warm for 1.5-2 hours until the dough rises.
- Form round buns. You can cook in a double boiler or in a multicooker - for this you need to grease the steam pan with oil, pour warm water into the multicooker bowl, put the buns in the pan, close the lid and wait 20 minutes (the buns should swell, increase). Then cook the buns in the "steam" mode - 20 minutes.
- Next, the buns must be cut in half, grilled and greased with spicy sauce (aioli, shirachi, kimchi, mint, cilantro, ketchup).
- To prepare minced meat for the cutlet, you need to scroll the meat from the neck or shoulder blade of lamb through a meat grinder twice. Add cilantro, adjika, onions chopped with a blender, salt, pepper.
- Form a cutlet with a diameter of 10-12 cm, fry for one and a half to two minutes on each side on the grill (grill).
- Grease the buns with spicy sauce.
- Cut the tomatoes and cucumber into slices, red onion into rings, daikon into thin strips, divide the cilantro into twigs.
- Arrange in layers: lamb cutlet, tomato, cucumber, daikon, onion rings and cilantro sprigs, cover with the other half.
Pizza "4 cheese"
Recipe courtesy of BOB'S Your Uncle (Central Market on Maroseyka).
Ingredients:
- Water - 1 l
- Salt - 50-55 g
- Yeast - 3 g
- Flour - 1.7-1.8 kg
- Mozzarella - to taste
- Smoked cheese to taste
- Scamorza - to taste
- Dorblu - to taste
- Parmesan - to taste
- Several slices of pear
- A little honey
- A handful of arugula
For the sauce:
- Creamy soft cheese and cream in a 2: 1 ratio
- Salt to taste
Cooking method:
- Pour a liter of water into a mixer, dissolve with yeast. Add 10% of the total flour and start the mixer. Stir for 10 minutes.
- Add salt (do not immediately mix salt with yeast, this does not allow the dough to rise) and gradually add flour until the required dough consistency. Stir the dough into a homogeneous mass. The mixture should be sticky, soft and elastic to the touch.
- Leave the dough for 1.5-2 hours, covered with a damp cloth.
- Then divide the dough into pieces and form small balls weighing 180-250 g. For best results, the dough balls should be left at room temperature for another 6-8 hours. Then start cooking.
- Roll out a ball of dough with your hands into a disk 25-30 cm in diameter. Stretch the dough from the center to the sides, leaving the sides intact to keep air in them.
- Apply the sauce evenly without touching the edges. Spread grated cheeses over the sauce. Put the pear slices on top.
- Bake at the maximum oven temperature (280-300 degrees) on the top shelf for about 3 minutes or until characteristic leopard spots and golden brown appear on the sides.
- Pour a little honey on the finished pizza and put arugula on top.
Photo: archives of press services
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