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13 ideas to celebrate outdoors in the wild

22 mayo, 2021

Although the entrance of the good weather It cannot make us forget the current restrictions, meeting with friends and family outdoors is one of the safest forms of socialization in these times that we have had to live.

Whether we are going to organize the small picnic among the people with whom we share a home, or if we are going to meet with other family members or friends abroad, we must continue to comply with current regulations and follow official recommendations, which currently limit meetings to a maximum of six people.

We can apply the same general guidelines to respect at home when we take our food abroad.

We recommend preparing special dishes to enjoy outdoors, easy and safe to transport, and that they are comfortable to share and taste outside. The less manipulation we need once out of the home, the better.

1. Squid sandwich

Squid sandwich

We start by cleaning the squid and separating the fins and tentacles. We cut the body into rings with a sharp knife. The fins are somewhat harder so we will use them for stews.

We mix the flours and we pass the squid to flour them. It is important remove excess flour, shaking the squid over a colander gently.

We heat the olive oil at very high temperature, at about 180ºC, so that the batter is crisp, light and does not come off. We fry and drain them on absorbent paper. We place them on the bread, distributing well in a generous way.

More details in the full recipe.

2. Vegetable and prawn rolls

  • Ingredients for 10 units. 10 wafers of rice, 2 carrots, 1 cucumber, 100 g of red cabbage, 20 g of fresh spinach sprouts, 2 radishes, 10 cooked prawns, 50 ml of soy sauce, sesame.
  • Elaboration. We wash, peel and cut the carrots into sticks. We do the same with the unpeeled cucumber. We cut the cabbage in julienne. We wash the radishes and cut them into thin slices. We peel the prawns, remove the intestines and cut in half lengthwise. We hydrate a wafer of rice by immersing it in water. It does not need to be completely softened. We place the wafer on a board and at the end closest to us we place two spinach leaves, five or six carrot sticks, another five or six cucumber and a handful of red cabbage. We water with a teaspoon of soy sauce and roll halfway, folding the side ends inward. We place two halves of shrimp and two slices of radish and continue rolling until we reach the end. We repeat with the rest.

More details in the full recipe.

3. Marinated beef, mustard and arugula sandwich

  • Ingredients per person. 5 g mayonnaise, 2 g Dijon mustard, 100 g marinated beef or carpaccio, 20 g mozzarella, 1 small avocado, 1 tomato, arugula, 2 slices of whole wheat or cereal bread.
  • Elaboration. We mix the mayonnaise with the mustard. We remove the mozzarella ball from the serum and cut four slices. We keep the excess in the serum in the fridge. We cut the avocado in half, lengthwise, and separate the two halves. We remove the skin from the boneless half and cut four slices. Finally, we wash the tomato and cut three or four slices. Spread the mustard mayonnaise on one of the bread slices and layer the ingredients in order: beef, mozzarella, avocado, tomato, and finally, arugula.

More details in the full recipe.

TETI'S DUCKS Home Waterproof and Foldable Picnic Blanket 120 x 150cm, Carpet for Concerts, Camping, Beach, Park.  Damp proof.

TETI’S DUCKS Home Waterproof and Foldable Picnic Blanket 120 x 150cm, Carpet for Concerts, Camping, Beach, Park. Damp proof.

4. Extremaduran Zorongollo

Zorongollo Picnic
  • Ingredients for 4 people. 3 meaty red peppers, 1 spring onion, 2 vine tomatoes, 3 eggs, 1-2 cloves of garlic, extra virgin olive oil, sherry vinegar, salt and fresh parsley or chopped chives.
  • Elaboration. Roast the peppers as described here and the tomatoes. Peel and cut into strips. Cut the chives into fine feathers and place in a bowl covered with very cold water and a pinch of salt. Cook the eggs in boiling water for 8-11 minutes. Cool, peel and reserve. Assemble the zorongollo by cutting the roasted peppers into strips, add the roasted tomato pulp and the minced or sliced ​​garlic. Add a generous splash of extra virgin olive oil, vinegar to taste and salt. Mix and serve with the well drained chives, the chopped or chopped egg and a little more oil. Finish with black pepper and / or chopped parsley if desired. Reserve in the fridge.

More details in the full recipe.

5. Sausage rolls

  • Ingredients for 4 people. 12 fresh sausages, 1 rectangular puff pastry sheet, 1 egg, 1 slice of sliced ​​bread, 15 ml of milk, 5 g of garlic or normal salt, 5 g of Provencal herbs, 5 g of mustard, sesame (optional).
  • Elaboration. We preheat the oven to 190ºC. We crumble the slice of sliced ​​bread and wet it with the milk and half an egg, the other half we reserve for brushing. With a fork we crush the bread and mix with the salt, herbs and mustard. We remove and discard the skin of the sausages and crumble with our hands, removing any remaining fat. We mix with the bread mixture. We spread the puff pastry and cut, widthwise, into three strips. We divide the sausage filling between the three strips, spreading it along the longest end. Brush the opposite end with the egg and roll into cylinders. We cut each cylinder into small pieces. We make two diagonal incisions on each roll, brush with egg and sprinkle with sesame. We put on a baking tray with parchment paper. Bake in the bottom of the oven for about 25 minutes, or until golden brown.

More details in the full recipe.

6. Spicy prawn tacos

Prawn tacos
  • Ingredients for 2 people. 250g cooked peeled prawns, 1 tablespoon chopped parsley, 1 teaspoon chopped coriander, shichimi togarashi to taste or other mix of hot spices, 1/2 teaspoon ground cumin, black pepper, 1 tablespoon lime juice, 1 onion purple, 1/2 escarole, wheat tortillas.
  • Ingredients for the sauce. 1/2 ripe avocado, 2 tablespoons of tahini, 1 teaspoon of mustard, a little lime or lemon juice, 1/2 teaspoon of rice or apple vinegar, 1 clove of garlic, salt and black pepper.
  • Elaboration. Chop the prawns if they are very large and place in a bowl. Mix with the chopped coriander, shichimi togarashi, cumin, freshly ground black pepper, and the juice of one lime. Reserve. Prepare the sauce by crushing the pulp of half a ripe avocado with a blender or processor with the tahini, mustard, a splash of lime or lemon juice, rice or apple vinegar, a clove of garlic, salt and black pepper to taste. Assemble the tacos distributing the filling in wheat tortillas. Place a bed of clean and cut endive, add drained prawns, red onion cut into fine julienne strips and sauce to taste.

More details in the full recipe.

7. Caprese salad with avocado and honey

Caprese salad
  • Ingredients for 4 people. 125 g of lettuce mix, 2 large ripe tomatoes or 24 cherry tomatoes, 2 balls of fresh mozzarella cheese, 2 avocados, 24 black olives, fresh basil, 1 teaspoon of honey, 50 ml of extra virgin olive oil, 25 ml of Modena vinegar, salt.
  • Elaboration. We will start by cutting the tomatoes into large segments with a very sharp knife, we put them in a salad bowl on a base of a variety of already washed lettuces. We drain the mozzarella cheese and chop it, then we cut the avocados in half and cut them into large wedges and add it with the tomatoes. For the dressing we mix the honey, the salt, the oil and the vinegar and stir with a few rods, we pour it over the salad. We distribute the basil and black olives.

More details in the full recipe.

apollo walker Picnic Backpack for 4 People Picnic Backpack Basket Bag Cooler Bag with Tableware Set and Blanket

apollo walker Picnic Backpack for 4 People Picnic Backpack Basket Bag Cooler Bag with Tableware Set and Blanket

8. Cold round chicken

Cold round chicken
  • Ingredients for 6 people. 500 g of chicken breast, 100 g of diced cooked ham, 400 ml of cooking cream, 2 small spring onions, 1 egg white, 50 g of bread crumbs, 3 tablespoons of tarragon, 1 clove of garlic, 25 g of shelled pistachios, oil, salt and pepper.
  • Elaboration. We chop the chicken very finely and also the onion and garlic, and crumble the bread. We add everything in a bowl along with the tarragon and pistachios. Add salt and pepper and mix, lightly beat the cream and bring the egg white to stiff. We add both to the mixture and stir well. We adjust the salt and pepper again and add a touch of nutmeg or ginger. We arrange aluminum foil on a tray, spread it with olive oil, distribute a little of the chicken mixture that we have prepared and roll it tightly. We repeat the operation until we run out of mixture (for two or three) and bake at 180º C for an hour. We remove from the oven and let cool before spending at least two more in the fridge before cutting.

More details in the full recipe.

9. Beet falafel

  • Ingredients for 8 people. 300 g of chickpeas hydrated for 12 hours, 150 g of onion, 1 clove of garlic, 1 bunch of coriander, 1 bunch of parsley, 1 teaspoon of cumin, 50 g of breadcrumbs, 75 g of chickpea flour, 1 teaspoon of yeast chemistry, 1 cooked beet, salt, pepper and oil for frying.
  • Elaboration. We grate the beet and place it on a colander. Squeeze with a spoon until it is as dry as possible. We place all the ingredients in the glass of a blender or robot: the hydrated and dried chickpeas, the onion and garlic, coriander, parsley, cumin, chickpea flour, the breadcrumbs, the yeast, salt and pepper. We grind until we obtain a paste. Let it rest for 30 minutes in the fridge, covered with plastic wrap. We take small portions and form balls the size of a walnut. We go through breadcrumbs and fry in a pan with plenty of oil over medium high heat, in batches of five or six units. We drain on absorbent paper.

More details in the full recipe.

10. Tuna sandwich

Tuna Sandwich Picnic
  • Ingredients for 2 people. 160 g of natural canned tuna, 75 ml of mayonnaise (with a little mustard, optional), a bunch of coriander …