Shrimp on skewers, marinated potatoes and even orange muffins- this and not only can be done on the grill. Are you drooling? Pull yourself together and read to the end! Below you will find many interesting recipes that can be realized in nature.

Many people spend these warm days in nature after a long winter. Fresh foliage, fresh air, friendly company, barbecue or fire - this is a typical May picnic. The main dish on it is, of course, kebab. We invite you to diversify the menu. After all, you can cook many delicious dishes on charcoal. Soup, side dishes and even desserts!

1. "Light" shashlik with curry sauce

You will need:

• 2 eggplants

• 2 zucchini
• 3 colored peppers
• 2 tomatoes
• 6 mushrooms
• 3 tbsp. l. dry wine
• 2 tbsp. l. lemon juice
• 1 tbsp. l. honey
• black pepper, salt to taste
• 2 tbsp. l. olive oil

For the sauce:

• 1 clove of garlic

• 1 tbsp. l. flour
• 10 g ginger
• 1 tbsp. l. curry
• 1 tbsp. l. tomato paste
• 200 ml meat broth
• 2 tbsp. l. raisins
• 30 g chopped parsley
• 50 g butter

Serves 4
40 minutes
245 kcal

Preparation:

• Make curry sauce. Wash the raisins. Peel the ginger, grate. Peel the garlic, chop, fry in a saucepan in butter. Add flour, curry to a saucepan, simmer for 5 minutes. Add tomato paste, remove from heat, cool. Pour in hot broth, stir, add parsley, ginger, raisins, salt to taste, cook for 20 minutes.
• Wash eggplants and zucchini, cut into slices. Wash the pepper, cut into 4 parts, remove seeds and stalks. Wash the tomatoes and cut into circles.
• Pour wine into a bowl, add lemon juice, honey, pepper and salt. Mix. Put slices of eggplant, zucchini and pepper in the marinade and leave for 1 hour.
• Wash the mushrooms, cut in half. Skewer vegetables and mushrooms alternately with tomatoes. Drizzle with olive oil and grill until tender, 15 minutes. Serve ready-made kebab with curry sauce.

with onions and pickled peppers

You will need:

• 2 kg potatoes

• 2-3 red onions
• 400 g bacon (slices)
• 3 sweet peppers

For the marinade:

• 2 tbsp. l. Sahara

• 1 tbsp. l. salt
• 1 bay leaf
• 2 tbsp. l. vinegar

8 servings
50 minutes
455 kcal

Preparation:

1. Wash the pepper, dry it, cut it in half, remove the stalks and seeds, cut the pulp into wide strips.
2. Make a marinade. Boil 2 liters of water in a saucepan, add sugar, salt, bay leaf, vinegar.
3. Blanch the peppers in the marinade for 3 minutes. Throw in a colander. Peel the onion, cut each onion into 8 pieces. Pour potatoes cold water, wash thoroughly. Cut each tuber lengthwise and in half.
4. Preheat the grill. Fry the potatoes on each side until crisp for 10 minutes. Then put the onion, fry for 3 minutes on each side. Add bacon strips and fry over high heat.
5. Place potatoes, strips of pepper, onion and bacon on plates. Serve hot.

Served in mushroom caps

You will need:

• 2 carrots

• 1 can of green peas
• 1 tbsp. l. vegetable oil
• 6 mushroom caps
• 2 tbsp. l. lemon juice

For the sauce:

• 1 tbsp. l. starch

• 4 large onions
• 1 tbsp. l. butter
• 100 ml champagne
• greens for decoration

For 3-4 servings
50 minutes
320 kcal

Preparation:

1. Pour champignon caps with lemon juice, leave for 20 minutes. Heat the wire rack or grill, add the caps and fry for 3 minutes.
2. Pour carrots with cold water, bring to a boil, cook for 10 minutes. Remove from heat, pour carrots with cold water, cool, peel, cut into equal cubes.
3. Throw canned peas in a colander. Combine peas with carrots.
4. Make the sauce. Peel and chop the onion. In a saucepan over low heat, heat the butter, add the onion and simmer for 15 minutes until the onion becomes transparent, add the starch, mix everything well, pour in the champagne and mix everything well again.
5. Remove the mushroom caps from the wire rack, cool, fill with carrots and peas and fry for another 10 minutes.
6. Put the stuffed mushrooms on portioned plates, garnish with herbs. Serve onion sauce separately.

Spicy and delicious

You will need:

• 1 eggplant

• 1 zucchini
• 3 colored peppers
• 2 tomatoes
• 1 onion

For the sauce:

• 1 tsp lemon juice

• 2 tbsp. l. olive oil
• 1 tbsp. l. flour
• 2 cloves of garlic
• 0.5 tsp Tabasco sauce
• 0.5 tsp paprika

For 2 servings
45 minutes
345 kcal

Preparation:

1. Wash the eggplant, peel, cut into plates, soak in salted water for 20 minutes, remove, dry with a paper towel.
2. Wash the zucchini, dry it, cut into plates, drizzle lemon juice.
3. Wash the pepper, cut in half, remove seeds and stalks, cut the pulp into plates.
4. Wash the tomatoes and cut into circles.
5. Peel the onion, cut into wide rings.
6. Heat the grill or wire rack to medium temperature and fry the vegetables on both sides.
7. Make the sauce. Peel the garlic, pass through a press. Heat olive oil in a saucepan. While stirring, add flour in small portions, stir so that there are no lumps, salt, add paprika, Tabasco sauce, mix everything well and remove from heat.
8. Put the vegetables on plates, serve warm with hot sauce.

Pickled in wine and honey

You will need:

• 800 g pumpkin

• 400 g cherry tomatoes

For the marinade:

• 4 tbsp. l. Sahara

• 1 tbsp. l. lemon juice
• 2 tbsp. l. dry white wine
• 1 tbsp. l. honey
• ground black pepper on the tip of a knife
• salt to taste
• 2 tbsp. l. olive oil

Serves 4
50 minutes
245 kcal

Preparation:

1. Peel the pumpkin, cut the flesh into cubes.
2. Make a marinade. Pour wine, lemon juice, honey into a wide bowl, season with salt and pepper to taste, mix everything well. Put pumpkin in the marinade and leave for 30 minutes. Wash the tomatoes. Remove the pumpkin pieces from the marinade, string them on skewers, alternating with the tomatoes.
3. Sprinkle with vegetable oil and fry over an open fire until tender, for 10-15 minutes.

Unusual!

You will need:

• 6 cobs of sweet corn

• 1 tbsp. l. honey
• 1 tbsp. l. olive oil
• 1 tbsp. l. thyme
• 1 kg of tomatoes
• salt to taste

For 6 servings
40 minutes
365 kcal

Preparation:

1. Combine olive oil, honey, thyme, salt, mix everything well. Heat the grill to medium temperature.
2. Cut the corn cobs in half, rub with the resulting mixture.
3. Place the corn on the grill and cook until tender, about 10-12 minutes, turning the ears every 4 minutes.
4. Pour boiling water over the tomatoes, leave for 30 seconds. Remove the skin, chop the pulp, salt and pepper to taste.
5. Place the corn cobs on portioned plates, place the tomatoes on top of them and serve.

7. Snack of baked peppers

with olives and oranges

You will need:

• 5 large, multi-colored sweet peppers

• 2 large oranges
• 250 g pitted olives
• 250 g pitted olives
• 3 cloves of garlic
• 1 bunch of parsley
• 2 tbsp. l. orange juice
• 1 tbsp. l. olive oil
• salt, freshly ground black pepper to taste

For 6-8 servings
55 minutes
235 kcal

Preparation:

1. Wash and dry the peppers. String on skewers. Make a fire and char the peppers from all sides over the flame. Remove peppers from skewers and place in a plastic bag and leave for 15 minutes.
2. Peel the garlic, pass through a press. Remove tough stems from parsley, chop the leaves, combine with garlic.
3. Remove a little zest from the oranges with a fine grater, add to the garlic and parsley, mix. Peel the oranges, remove the films from the slices. Peel the peppers and seeds. Cut the pulp into strips.
4. Cut olives and olives in half. Mix prepared olives and olives with peppers and parsley with garlic.
5. Add slices of orange fillets to the mixture of peppers, olives, olives and parsley.
6. Refuel an appetizer from baked peppers orange juice, olive oil, salt, pepper and serve.

Fragrant oriental dish

You will need:

• 1 lavash

• 1 bunch of parsley
• 1 bunch of dill
• 1 tbsp. l. paprika
• 6 large eggplants
• salt to taste
• black pepper to taste
• 200-300 g lightly salted or frozen bacon

For 6 servings
80 minutes
450 kcal

Preparation:

1. Wash the eggplants. Cut each eggplant across every 1.5 cm, without cutting to the very end of 1.5 cm. Salt so that salt gets into each cut, leave for 20 minutes.
2. Cut the bacon into rectangular or square pieces. Pepper the bacon and season with paprika, stir until the pieces are covered with spices. Place a piece of bacon in the cuts.
3. String the eggplants on skewers and fry over coals, turning frequently, for 15–20 minutes.
4. Remove the eggplants from the heat and serve hot with herbs and lavash.

9. Stuffed peppers

In the filling - champignons and greens

You will need:

• 6 sweet peppers

• 600 g champignons
• 2 eggs
• 1 bunch of green onions
• 1 bunch of cilantro
• 4 tbsp. l. soy sauce
• 4 tbsp. l. bread crumbs
• vegetable oil for frying

For 6-8 servings
60 minutes
345 kcal

Preparation:

1. Wash the champignons, cut into cubes, fry in vegetable oil for 5 minutes.
2. Wash green onions and cilantro, dry on paper towels, chop very finely.
3. Gently cut the peppers in half lengthwise, remove the core, preserving the stalks.
4. Beat eggs with soy sauce, combine with herbs and mushrooms. Add bread crumbs and mix thoroughly.
5. Fill the halves of the peppers with mushrooms, coat the peppers and the filling with vegetable oil, wrap them in foil oiled from the inside.
6. Place the peppers on a wire rack and bake over not too hot coals, turning from time to time for about 35 minutes.

Delicious and simple. Try it!

You will need:

• 6 tomatoes

• 1/2 tbsp. l. red wine vinegar
• 0.5 cups olive oil
• 1 clove of garlic
• 1 shallots
• pepper, salt to taste
• 1 tbsp. l. chopped parsley

For 6 servings
20 minutes
220 kcal

Preparation:

1. Make a refueling. Peel and chop the onion and garlic. Whisk vinegar in a bowl, 3 tbsp. l. olive oil, garlic and shallots. Season to taste with salt and pepper.
2. Wash the tomatoes, cut in half, then horizontally.
3. Remove seeds carefully, sprinkle with salt on the cut side. Brush the tomatoes with the remaining olive oil.
4. Place the tomatoes on the preheated grill rack and, turning, fry for 6-10 minutes.
5. Remove from wire rack, drizzle with dressing, sprinkle with chopped parsley. Serve the tomatoes hot.

Great appetizer!

You will need:

• 4 eggplants

• 2 tomatoes
• 2 carrots
• 1 onion
• 2 cloves of garlic
• 2 tbsp. l. lemon juice
• 1 Bell pepper
• 1 bunch of lettuce
• salt, pepper to taste
• 1 tbsp. l. vegetable oil
• 100 g grated hard cheese

Serves 4
45 minutes
360 kcal

Preparation:

1. Cut the eggplants in half lengthwise, cut out the pulp from the middle to make "boats".
2. Salt the "boats", leave for 15 minutes, then rinse under cold water to remove the bitterness. Pour lemon juice over eggplants, leave for 10 minutes.
3. Peel carrots, garlic and onions. Dice the carrots, chop the onion and garlic.
4. Wash the tomatoes, cut into cubes. Wash the salad, tear. Pepper to clear of seeds, cut the pulp into squares. Fry onions and carrots in oil, add tomatoes, pepper, garlic and salt. Simmer for 10 minutes over medium heat.
5. To lay out vegetable filling in eggplants, place them on a preheated barbecue grill and fry the eggplants, without turning, for 10-15 minutes.
6. Remove from heat, sprinkle with grated cheese, return to wire rack and fry until cheese is melted and browned. Serve the eggplant with salad.

Prepare and serve on skewers

You will need:

• 3 red bell peppers

• 2 zucchini
• 200 g hard cheese
• 100 g olives stuffed with pepper
• ground black pepper
• 250 g butter
• 250 g grain bread
• coarse sea salt

Serves 4
45 minutes
550 kcal

Preparation:

1. Cut the pepper in half, remove the seeds and place on the grill, cut side up, for 8-10 minutes. Then cool, remove the skin and cut lengthwise into strips 3 cm wide.
2. Wash the zucchini, dry it, cut lengthwise into thin plates.
3. Cut the cheese into large cubes and wrap in zucchini plates and strips of pepper. Soak wooden skewers for 1 hour in cold water. String the rolls on skewers, alternating with olives.
4. Salt the rolls and grease with softened butter.
5. Bake on a preheated grill on the wire rack until the cheese starts to melt. Sprinkle the rolls sea ​​salt... Serve with cereal bread and butter.

Shurpa

This dish oriental cuisine having different nations different, but consonant names: shurpa, chorba, shorpo, sorpa and others. But whatever you call it, it's meat rich soup with vegetables. It turns out to be especially tasty if you cook it over a fire. The dish is time consuming, but if you are outdoors all day, it will warm and energize.

Traditionally, shurpa is made from lamb (it is better to take fresh loin or tenderloin). But you can use beef or pork. Let's turn to the classics.

Ingredients:
1 kg of lamb (possible with a bone);
100 g fat tail fat;
1 kg of onions;
1 kg of potatoes;
500 g fresh tomatoes;
5 medium carrots;
5 medium bell peppers;
5 liters of water;
salt, peppercorns and other spices;
greens (parsley, basil, cilantro, and so on).
For the marinade:
500 ml vinegar;
500 ml of water;
salt and sugar to taste.

Preparation

First, marinate the onion. Take half of the onion (500 g), cut into rings, salt and cover with a mixture of water, vinegar, salt and sugar. Place under a press and leave for 1-2 hours.

To prepare shurpa, you need a cauldron or a saucepan with a thick bottom. Melt the fat tail fat in it. Chop the lamb in large pieces and fry with spices (it can be cumin, barberry, ground coriander - to your taste). Remove the fried lamb from the cauldron for a while. In the remaining fat, fry the chopped carrots and the other half of the onion. Return the lamb to the cauldron. Add the coarsely chopped tomatoes and bell pepper... Simmer meat and vegetables for a few more minutes.

Then fill them with water, cover the cauldron with a lid and simmer for about two hours. When it boils, skim off the foam. Finally add coarsely chopped potatoes and peppercorns. Season with salt and spices to taste.

After another 20 minutes, you can pour the shurpa into plates. This is how it is done. The broth is poured into one plate, and the meat and vegetables are placed in another. Everyone will add as much lamb and vegetables as they like. Sprinkle the broth with finely chopped herbs and put pickled onions in it (required!).

Burgers

Cutlet and vegetable sandwiches are considered fast food. However, cooked with your own hands, and even in nature, they are completely different in taste. Plus, making burgers is pretty easy.

Ingredients:
5 hamburger buns;
3 medium onions;
5 slices processed cheese;
lettuce, tomatoes, cucumbers and other vegetables;
mayonnaise, sauce or mustard to taste.
For cutlets:
500 g ground beef;
100 g bread crumbs;
100 g of hard cheese;
2 medium onions;
salt and black pepper to taste;
olive oil;
Worcestershire sauce.

Preparation

The number of ingredients depends on how many burgers you want to make. In this case, it is designed for five people.

First, prepare the minced meat. The pork will be too fat for him, so it is better to use beef or turkey. Pass the meat through a meat grinder. Finely chop the onion and fry in olive oil until golden brown. Grate the cheese. Combine all the ingredients, season with salt and pepper, add a little Worcester sauce and shape the patties. Attention! The cutlets should be in proportion to the buns. Also, in the middle of each of them you need to make a depression so that they do not lose their shape during frying.

It is more convenient to make cutlets at home, freeze and bring them with you to a picnic. But it can also be molded in place. The main thing is to prepare the minced meat in advance.

Place the patties neatly on the barbecue grill and fry on both sides. Cut the buns across and dry on the grill so that they do not soften when they are laid on juicy cutlets... If desired, in addition to the cutlets, you can fry the bacon.

Let's start assembling the burger. Nothing here limits your imagination. There are many options. For example, put lettuce leaves on the bottom bun (to prevent it from getting soaked), pour ketchup, mustard or mayonnaise on them (any sauce you like), put a cutlet, on it - cheese. Further fresh or salted cucumbers, tomatoes and pickled onions at home. Cover the top with the other half of the roll. The hamburger is ready!

Lula kebab

Kebabs in the Caucasus and Central Asia are called dishes from fried meat... There are many varieties of this food. Lula is a minced meat kebab skewered and fried on the grill. By classic recipe Lula is made from lamb, but you can use beef, pork, and even chicken. The peculiarity of minced meat for kebab is that eggs or bread are not added to it. Only meat, onions and spices. However, first things first.

Ingredients:
1 kg of lamb pulp;
300 g fat tail fat;
100 g onions;
100 g green onions;
greens;
salt, pepper and spices to taste.

Preparation

Minced meat for kebab can be prepared at home in advance. Then all that remains for you to do by the fire is to string it on skewers.

Rinse the lamb and pass it through a meat grinder with a coarse wire rack. Skip fat tail fat separately. It should be at least a quarter of the amount of meat. Cut the onion into small cubes. Do not pass it through a meat grinder or grind it with a blender, as there will be too much juice. Green onions also finely chop. Combine all these ingredients, salt, pepper and add spices and herbs to your taste.

An important point is kneading the minced meat for the lula. More precisely, it must be beaten off. To do this, collect the resulting minced meat in a lump and throw it with force into a bowl. Repeat the process for 10 minutes. With each blow, the minced meat will lose juice and become more plastic. To prevent it from sticking to your hands during kneading, soak them in salted water. After that, put the minced meat in the refrigerator for an hour.

When the coals get hot, the minced meat should be strung on skewers in the form of sausages 3-4 cm wide and about 15 cm long. Moisten your hands with water and, pressing the minced meat tightly to the skewer, shape the sausages on the skewer. Lula kebab is fried quickly, and served with adjika or other sauce, lavash and vegetables.

Salmon steak

Ingredients:
1 kg of salmon.
For the marinade:
olive oil;
lime or lemon;
salt, pepper and other spices.
For the sauce:
200 g sour cream;
2 cloves of garlic;
greens.

Preparation

If the fish is whole, then it must be gutted, washed and cut into pieces about 3 cm thick.Then grease each piece with olive oil, pour with lemon juice, salt, pepper and spice (thyme, dill and basil are well suited for salmon). Let stand for 20-30 minutes.

Then place the fish steaks on a wire rack. On top of each you can place the remaining lemon slices. Grill salmon over charcoal for about 20 minutes until golden brown. Turn over constantly.

Serve steaks with sour cream and garlic sauce... To cook it, chop the herbs, pass the garlic through a press and mix it all with sour cream.

Shrimp on skewers

Many of you have probably already made grilled shrimp. This is very tasty dish, and most importantly, easy to prepare. The easiest option is to sprinkle the shrimp with lemon juice, sprinkle with coarse salt (preferably sea salt) and grill. We offer you a little more intricate, but extraordinary delicious recipe.

Ingredients:
1 kg king prawns;
1 purple onion
can of canned pineapples.
For the sauce:
100 g teriyaki sauce;
1 tbsp. l. roasted sesame seeds.

Preparation

While the fire burns out, prepare all the ingredients. Mix teriyaki with sesame seeds; cut pineapples if they are rings; peel the shrimp (you can leave the tails).

String the shrimp and pineapple wedges alternately on wooden skewers. Then brush them generously with your sauce. Hold the shrimp over the heat for 8-10 minutes, until a crust forms. If desired, you can grease them periodically with sauce and during frying.

Stuffed pepper

Many in addition to barbecue grill vegetables. Most often they are simply cut, greased with vegetable oil, strung on skewers or put on a wire rack and simmered over coals. So you can cook any vegetables: tomatoes, eggplants, zucchini, and so on.

Also vegetables are baked on coals in foil. In this recipe, the "vessel" is bell pepper.

Ingredients:
6 bell peppers.
For filling:
130 ml olive oil;
250 g parmesan;
2 tbsp. l. ground walnuts;
4 cloves of garlic;
jar canned corn;
basil leaves.

Preparation

The number of ingredients depends on how many people will be at the picnic. In this case, it is designed for eight people: four peppers, cut in half, will give us eight servings.

Rub part of the Parmesan (200 g) on ​​a coarse grater. Pass the garlic through a press. Combine olive oil, cheese, basil, nuts, and garlic. Mix thoroughly.

Peel two bell peppers, cut into cubes and fry in olive oil over medium heat. When the pepper is soft, add the corn and the mixture you prepared earlier. Cook for a few more minutes.

The filling should be done at home, it can be done on the eve of going out into the countryside (fry and refrigerate). Cut the remaining bell pepper across to make boats. Remove seeds. Place the peppers on a wire rack, cut side down and let sit on the grill for 2–5 minutes to bake from the inside. Then turn over, start and sprinkle with the remaining grated Parmesan (50g). Grill on the wire rack for another 5 minutes.

Champignon

Mushrooms can also be an excellent side dish for meat. We offer you a simple but very tasty recipe - grilled champignons.

Ingredients:
1 kg fresh champignons;
1 lemon;
salt and pepper to taste.

Preparation

It is better to take champignons fresh, not yet opened. Before going to the forest or to the country, they need to be pickled. This is how it is done.

Rinse the mushrooms and pat dry with a paper towel. Then fill them with the juice of one lemon, salt and pepper to taste, cover and refrigerate for 5-6 hours.

At a picnic, skewer the mushrooms and grill them over charcoal. The mushrooms will lose their appearance a little, but inside they will turn out to be very juicy.

Potatoes in foil

Baked potatoes - a taste familiar from childhood. Who did not eat it, sitting by the fire and sprinkle it with salt, who did not burn their fingers and did not get dirty in the ash while cleaning it! But you can cook many dishes from potatoes in nature. For example, bake it in foil.

Ingredients:
5 medium potatoes;
1 medium onion;
100 g cheddar cheese;
150 g butter;
1 tbsp. l. Worcester sauce;
parsley;
salt and pepper to taste.

Preparation

For this dish, you will need thick food foil: squares measuring 50 × 50 cm. Grease each of them generously with butter.

Rinse the potatoes and cut them into thin slices. Peel the onion and cut into rings. Grate the cheese on a medium grater. Chop the greens. Put everything together, add Worcestershire sauce, salt and pepper. All these procedures are best done at home.

When the coals have come up, place the filling on the foil and wrap the edges so that the tasty doesn't run away. Simmer the dish over the heat for about 40 minutes, until the potatoes and onions are tender.

Potatoes on a skewer

This is an even easier way to cook potatoes for the May picnic. For those who love crispy crusts.

Ingredients:
1 kg of potatoes.
For the marinade:
olive oil;
lemon juice;
mustard;
garlic;
paprika;
thyme;
rosemary;
oregano;
parsley.

Preparation

All the ingredients for the marinade are taken by eye, it all depends on taste preferences. Whole potatoes are used. It needs to be washed and boiled in a uniform. The main thing is not to digest. Let the potatoes be damp inside - cook on the grill.

Send the potatoes to the marinade for 1-2 hours. Then skewer and grill over charcoal until crusty.

Banana boats

There are two options for this simple recipe: in peel and without. In the first case, the peel replaces the foil. For more information on how to prepare an unpeeled banana for grilling, read and watch. Here's how to make peeled banana boats.

Ingredients:
bananas (by number of people);
marshmallows;
chocolate;
cinnamon or coconut to taste.

Preparation

Peel and slice the bananas lengthwise. Chop the chocolate into small pieces; Slice the marshmallows if they are large. Stuff the banana with chocolate and marshmallows, as shown in the photo.

It will look like a canoe. If you like cinnamon, sprinkle on the fruit. Wrap the banana in foil and fry on a wire rack.

After 5-6 minutes, it will be possible to remove from the barbecue, open the foil and, sprinkling coconut flakes enjoying dessert. You can take ice cream with you to a picnic and eat baked bananas with it.

Orange cupcakes

Baking in nature sounds like masochism. In fact, everything is very simple and aesthetically pleasing.

Ingredients:
4-5 oranges.
For the test:
225 g sugar;
180 g flour;
160 ml whole milk;
60 g butter;
80 g sour cream;
2 chicken eggs;
1.5 tsp baking powder;
0.5 tsp salt;
1 tbsp. l. vanilla extract;
a bag of vanilla sugar.

Preparation

Make the dough and cupcake blanks at home.

For dough, mix regular and vanilla sugar... In another bowl, combine flour, baking powder, and salt. Whisk eggs, sour cream and vanilla extract... Pour flour and sugar into the mixture. Continue whisking. Add softened butter. Whisk. Then slowly add milk to the dough and continue whisking at low speed. As a result, the dough will not turn out steep, but not runny either. You can also make any cupcake dough you like.

Wash the oranges and cut in half. Use a spoon to scoop out the pulp from each half. Do not peel the fruit thoroughly, let the pulp remain on the walls of the crust. This is where the home cooking ends.

All that remains to be done in nature is to prepare the coals and arrange the oranges in foil "nests", or you can use an old metal muffin pan. Fill three quarters of each half with dough and send them over the coals.

The speed at which the cupcakes are baked depends on the heat. This usually takes about 10 minutes. Use a toothpick to check if the muffins are ready.

Serve cupcakes directly in orange cups.

Baked apples

Another dessert option for the May picnic is baked apples.

Ingredients:
5 large apples;
5 tsp honey;
20 g cranberries;
5 walnuts;
cinnamon (optional)

Preparation

Wash the apples and remove the core with a knife. But not entirely - up to about half. Put one teaspoon of honey in each apple, one at a time walnuts(can be chopped) and a little bit of berries. Add cinnamon if desired.

Wrap each apple in foil and bake over charcoal or wire rack until the fruit is tender.

Serve with ice cream.

Grog

Of course, you can't go without drinks at a picnic. Although May pleases with warmth, the weather is often capricious. Therefore, it is important that there is something warming.

Grog is alcoholic beverage, invented by English sailors and named after Vice Admiral Edward Vernon, nicknamed Old Grog. It was he who invented, in order to save money, to give the sailors not pure, but diluted rum. The recipe for grog was born.

Ingredients:
water;
tea (brewing);
cognac;
rum.

Preparation

The amount of ingredients depends on the size of the pot and the company. First, brew strong tea, and then add cognac and rum to it in the ratio of 5 teaspoons of cognac and 5 tablespoons of rum to 1 liter of tea.

When the drink boils, pour it into mugs and enjoy the pleasant warmth.

Camping coffee

You can take a thermos with you, or you can cook aromatic drink right at the stake.

Ingredients:
5 tsp instant coffee;
1 liter of water;
100 g of chocolate;
sugar to taste.

Preparation

You can brew Turkish coffee on coals. This requires a Turk and skill. An easier option is to make coffee directly in a pot or kettle over a fire.

Pour water into a pot, bring it to a boil and add coffee. Add the crumbled chocolate after a couple of minutes. Make sure the drink doesn't run away.

When the chocolate is completely dissolved, pour the coffee into the mugs. Everyone is sweet to taste.

One of the most beloved and popular summertime entertainment, without a shadow of a doubt, can be called a picnic. A sunny day and a pleasant company will surely raise your spirits to unattainable heights,

and delicious food will help make your outdoor recreation truly complete, energize and add pleasure. And here the most important question arises, forcing many housewives to puzzle their heads. What to cook for a picnic? What dishes to cook in advance or what products to stock up to treat your friends and loved ones delicious food without spending undue effort on its preparation? Let's try to figure it out together!

No picnic is complete without food and drink: after all, you will spend more than one hour in nature, so, of course, you should take care of a delicious menu in advance. Find out in advance what each of the banquet participants prefers. If the company is large, agree on who will take with them, who will cook what dishes.

If you have little time to get ready, you can of course take with you raw vegetables, greens, bread, cold cuts (sausage, cheese, feta cheese), as well as marinated meat from the store. However, there are hundreds of delicious recipes, partially home-made, that will be perfectly absorbed in nature.

The most popular dishes and products for a picnic:

1) Kebabs from different types meat (pork, poultry, lamb, veal)
2) Grilled fish
3) Grilled vegetables and mushrooms
4) Fresh vegetables, herbs and fruits
5) Sandwiches
6) Cookies and baked goods
7) Salads
8) Potatoes baked in a fire
9) Alcoholic and non-alcoholic drinks

Many of you, most likely, grill on picnics exclusively kebabs or other meat dishes, however, there are many other tasty and healthy dishes Grilled. For example, grilled vegetables are very tasty. In summer, there are plenty of these vegetables: zucchini, eggplants, tomatoes, bell peppers, as well as mushrooms.

You can take a little of these vegetables and fry the vegetable pieces in between grilling the meat. Vegetables will be an excellent side dish for kebabs.

Mushrooms Champignon should be pre-marinated ... Take 0.5 kg of mushrooms, wash and dry them, place in a regular plastic bag without holes (preferably in several bags), then pour in 1/4 cup soy sauce, 1/4 cup olive oil, add a little pepper to taste. Then tie the bag tightly and mix the contents well. Refrigerate overnight.

Sweet peppers immediately after cooking, place in a plastic bag for 5 minutes to easily peel off the skin.

Tomatoes grilled quickly enough, they can be cut into 2 halves, or put whole over the coals. Once cooked, they take on a rich, sweet taste.

You can put vegetables on the wire rack, or you can string the pieces on skewers, like kebabs. Also, sometimes vegetables, cut into pieces and oiled, are wrapped in foil in portions, then, as it were, baked over coals. The main thing here is to withstand the right amount of time so that everything is baked well. It's okay if the vegetables crunch a little. If you like soft vegetables, keep them longer.

Potato often taken to bake in a fire, but together with fatty meat, it can seem too heavy. It can be offered to prepare vegetarians who do not eat kebabs.

It is also easy to grill fish, but it is advised to use the wire rack for it. Salmon, trout, sardines and other fatty fish are especially tasty. Before frying fish necessary pickle : you can simply roll in spices for fish, salt, pepper.

Coals for frying should have a white coating and the heat should not be as strong as for meat, since tender fish meat cooks very quickly. Usually fillets with a thickness of 2 centimeters are cooked for about 5-6 minutes on each side.

Picnic snacks

Sandwiches are another indispensable dish for those occasions when you go on a picnic without intending to barbecue there. However, sandwiches can also be useful for those who are waiting for grilled meat, since it is a very long business: you need to prepare everything, collect firewood, light a fire, wait until the firewood turns into coals and only then fry the meat.

In order not to starve to death while waiting, you can take ready-made sandwiches with you or make them on the spot.

And this sandwich can be prepared at home, it is ideal for a large company, it is easy to cut at a picnic and it is convenient to transport it.

Dfor thismiracle sandwich will need:

Bread loaf (better round and high), favorite toppings for sandwiches (sausage, cheese, mayonnaise or pesto sauce to taste, green salad, tomatoes, cucumbers, boiled chicken or turkey meat).
Cut off the top of the bread roll and remove all the pulp, leaving only the crust.

Then start gouging out your ingredients in layers, brushing them with sauces.

When the loaf is full, cover with the top. Your picnic sandwich is ready!

By the way, the sandwiches will be especially delicious if you grill the bread right above the fire. Before cooking meat, place a few slices of bread on the wire rack and fry until crispy:

You can also try filling sandwiches with filling with cheese, vegetables, meat, and only then bake them over coals. You will have a great hot sandwich:

Picnic sandwiches can be made as canapes by cutting big sandwich into small portions and stabs them with toothpicks. To do this, you can take a long French loaf, cut it in half, and then stuff it with your favorite ingredients. Cover with top layer and cut into pieces.

Chop each piece with toothpicks or skewers so that they do not fall apart and place in a suitable dish.

If you don't want to make your usual sausage and cheese sandwiches, you can use other healthy recipes.

For example, here is such an unusual sandwich can be cooked with avocado :

You will need: French long loaf of bread, slices of boiled chicken breast, ripe avocado, onion rings (pickled or toasted), pesto sauce, arugula, soft goat cheese.
Cut the loaf lengthwise into two rugs, brush the bottom with cheese and lay all the ingredients on it in layers. Then cover with the top of the loaf.

Cut into portions.

Lovely sandwiches can be made in the form pita rolls ... All ingredients can be prepared at home, wrapped in pita bread, and then slightly warmed up on the grill before serving.

But these rolls with grilled vegetables will be tastier.

You will need: Raw chicken breast, soy sauce, a couple of tablespoons of honey, eggplant, tomatoes, zucchini, bell peppers, salt, pepper.

Cut the chicken breast into slices about 1 centimeter thick, fill with soy sauce, honey, salt and pepper and leave to marinate for 15 minutes. Cut the vegetables into thin rings (0.5 centimeters). Fry everything on a rack, oiled with vegetable oil, over coals until golden brown. Lay everything on the pita bread and wrap it in a roll.

Grill the finished rolls again for a couple of minutes and fry on both sides. You can add fresh herbs and sauce to the roll.

Very quick and easy to prepare garlic butter snack sandwiches .

All that you would need- just prepare the butter for this snack in advance. Place 200 g in a blender bowl. butter room temperature, add four chopped garlic cloves and 50 gr. chopped dill. Swirl everything together in a blender for one minute, transfer to a plastic container and refrigerate. Before you start your meal, brush the pieces of rye or wheat bread, lay a thin slice of smoked meat or fish on top, decorate with slices of any fresh vegetables and sprigs of dill. Your sandwiches are ready!

Delicious french country sandwiches you can cook it in advance, or you can do it right in nature, replacing the ham with slices of meat or poultry just grilled on coals.

Cut off the top of one French baguette... Carefully select a portion of the pulp so that a cavity forms in the baguette along its entire length. Drizzle the baguette with a dressing of one tablespoon of olive oil and one teaspoon of good wine or balsamic vinegar.

Separately prepare the filling... To do this, finely chop, mix and season with olive oil one large tomato, one cucumber, one bell pepper, half a red onion and two tablespoons of chopped parsley and basil, salt to taste. Put the finished filling in the groove of the baguette, and spread the pieces of ham on top. Lubricate the top of the baguette with a mixture of 3 tbsp. tablespoons of softened butter and 1 teaspoon of mustard. Cover your filled baguette with the top, press down gently and slice across into portions.

Classical Greek salad perfectly suited for picnics. It is very easy to prepare such a salad, and its refreshing taste will perfectly save you from the summer heat. Wash thoroughly and coarsely chop three ripe tomatoes and one cucumber. Cut one large red onion and two small sweet peppers into slices.

Separately prepare dressing... To do this, mix 6 tbsp. tablespoons of olive oil, 2 tbsp. tablespoons of wine vinegar, salt and black pepper to taste.

Mix the prepared vegetables and put in a salad bowl, pour over the dressing, put 150 gr on top. diced feta cheese and sprinkle on your salad with 2 tablespoons of chopped parsley and oregano. Garnish the salad with large pitted olives before serving.

No American BBQ is complete without warm potato salad ... Preparing such a salad is not at all difficult. Prepare a dressing for your salad the evening before going out into the countryside.

To do this, put in a blender bowl ½ cup of shelled hazelnuts (hazelnuts), 100 gr. parsley without twigs, two cloves of garlic, 5 tbsp. tablespoons of olive oil, salt and black pepper to taste. Grind it all together until you get thick green mass, transfer to a plastic container and refrigerate.

Remember the episode from the movie “Moscow Does Not Believe in Tears”, when Georgy, in order to get to know Katya better, gathered all his friends in nature, having come up with a reason for this - his own birthday? What a wonderful holiday it turned out - a cozy, sincere, with barbecue, a real rest! It's no wonder so many people love to spend their holidays outdoors.

There are many advantages in such a celebration: you do not need to wash mountains of dishes, in nature food becomes guaranteed tasty, main dishes are prepared during the celebration and most often by men, women only have to organize the process and answer the question: what will be included in the birthday menu for nature?

In this Article: Birthday Menu, Party Plan, Ready and Proven Recipes, Shopping List.

Bookmark this article, print (or rewrite your shopping list) and start bringing it to life with easy, delicious and fun cooking!

You can come up with your own version of the menu for a birthday party in nature, we offer an option:

NATURE BIRTHDAY MENU

of very simple, proven and delicious recipes :

A holiday in nature will allow you to cook them not in the oven, but on skewers.

Garnish: baked potatoes

Bread: lavash.

The number of products indicated in the menu is calculated for a company of 3 people. If the company is larger, then simply multiply the number of products you need by 2, 3, 4 times.

ACTION PLAN

in preparation for a holiday in nature should look like this:

5 days before the birthday:

Identify and prepare 3 active and 3 quiet games. Get and check rackets, volleyballs, and the necessary equipment for quiet games.

4 days before the birthday:

Get and prepare the necessary grill, skewers, grill grate. Identify the missing links: coal for the fire, means for ignition, firewood, add to the shopping list.

3 days before the birthday:

Decide on a list of necessary little things and drinks, add to the shopping list.

2 days before the birthday:

Buy food and drinks from shopping list, below, missing items, campfire supplies, additional games.

For 1 day:

At a convenient time of the day, cook, wrap in cling film and put in the refrigerator. Chop the herbs with a blender, add lemon juice, garlic, salt, get.

On the day of the holiday:

In the morning, before going out into the countryside, prepare a nut-garlic dressing for s and pickle

Wash and put the vegetables in a separate bag for At the place of the holiday, first of all, bake the vegetables, and then during the preparation of the kebab it will be possible to prepare the salad itself, so that by the solemn moment of introducing the main dish, all the salads are ready.

Thus, on our birthday, we will spend about 40 minutes preparing for the holiday, having in reserve everything we need to have a great day. Happy holiday!

SHOPPING LIST

for a birthday menu in nature:

Vegetables, fruits, herbs

Potatoes -600 gr.
Tomatoes - 500 g
Eggplant -2 medium
Bell pepper -1 pc.
Parsley - 2 large bunches
Lemon -2 pcs.
Garlic-4 cloves
Bulb onions - 1 pc.
Greens (dill or parsley) - to taste

Nuts, seeds, dried fruits

Walnuts - 30 g (handful)
Sunflower seeds-100 grams

Meat, fish, eggs

Chicken breast - 2 pcs.
Lightly salted salmon (or any other red fish) - 200-300 g.

Dairy
Parmesan cheese -100 gr.
Curd cheese - 300 g (or any other soft cheese, including fused)

Grocery and others

Vegetable oil -150 gr.
Sugar - 1 tsp
Lavash - 4 medium leaves.

Spices and condiments

Salt to taste
Black pepper - to taste
Barbecue seasoning - 1.5 tbsp. l.

Beverages:

Alcoholic drinks
Water
Juices
Carbonated drinks

Important little things:

Napkins
Kitchen towels
Disposable plates
Disposable cups
Disposable forks and spoons
Cutting board
Knives
Corkscrew
Tablecloth
Chairs or mats for sitting on the ground
Garbage bags
Water for hand washing

Necessary accessories:

Brazier
Skewers
Grill rack
Coal
Firewood
Ignition products
Matches or lighter

Games

Outdoor games (for example, take: volleyball or soccer ball, badminton, flying board)
Quiet games (for example, take: cards (for playing mafia), crocodile, scrabble)

How to organize a party?

First of all, you need to determine holiday components.
1) In addition to food, the holiday consists of a good mood. And they always provide a good mood games... These can be outdoor games: volleyball, badminton, flying saucer, football, twister; comic games or contests. If you want to take a break, you can start playing mafia, scrabble, crocodile or any other games.

2) It is necessary to decide in advance on what you will cook: grill, grill, fire... After resolving this issue, get and clean the brazier, skewers, grill grate in advance. Buy charcoal and firewood or decide where you will get firewood.

3) Decide on a list of necessary, but very necessary in their absence little things: disposable tableware (plates and glasses), paper napkins and a towel, tablecloth, knife, board, corkscrew (if necessary).

4) Decide on birthday menu in nature.

The menu will include:

• Main course (one or more);

Depends on financial capabilities, experience, preferences and company size. Main dish options:, barbecue:, lamb, beef, store-bought or homemade sausages on skewers or grilled.

• Side dish;

In the field, potatoes baked in ash can be the most worthy side dish.

• Salads and snacks;

The salad should be light and vegetable. Two, or maybe even one. Or simply chopped before serving tomatoes, cucumbers, bell peppers, greens.

The appetizers need to be prepared in advance and should complement the flavor of the main course.

• Bread;

If it is a loaf of bread, then it must be pre-cut, it is good to use pita, tartilla or pita bread, which do not need to be cut, you can tear it with your hands - a very convenient and tasty option.

• Drinks (alcoholic and non-alcoholic).

The type and quantity must be determined in advance.

Many of us love to celebrate significant events in our life in nature: in a forest glade, by a lake or river, near the sea on the sand. What could be better than to escape from the annoying city bustle for at least a few hours, and preferably for the whole weekend. Whether a tent, a wooden house in the forest, a car as a place to sleep, a five-star apartment - for many there is no significant difference. The main thing here is to walk barefoot, sing songs by the fire, chat with friends, swim in the river, but you never know the pleasures of the trip? But an important question: "What to cook outdoors?" is also very relevant. After all, even for a one-day picnic, you cannot take everything ready with you, especially if the trip is to be long and in the hot season. And even more so if a three-day communication with nature is supposed. In this article, we will try to fantasize with you what to cook on the table in nature, so that the holiday spent in the "field conditions" is a success.

Natural menu

As a rule, on purpose, when planning to go on a short forest vacation, rarely does anyone think over the menu so scrupulously. Usually they rely on intuition and maybe Russian. But you still need to imagine the main dishes and snacks, at least in order to take with you the right products and in the right amount. Therefore, it is useful to jot down a rough list of dishes on a piece of paper. Usually, a list of what to cook for a holiday in nature can consist of one or two main courses and several appetizers and salads. All kinds of sandwiches and their derivatives go well: canapes, tartins, tartlets, sandwiches (about their great variety and quick ways let's talk a little later). It is also worth considering drinks, especially if you are planning to go out into the countryside with children. But let's talk about everything in order.

Main dishes

You should think about what you can cook on in advance. The top of the most popular dishes, of course, includes dishes made on live fire, on the grill or other devices for frying. But the variations of these dishes can be very different: barbecue, meat on the grill, barbecue, baked fish, kebab. Also popular among the people are vegetables baked on a wire rack, and baked potato as a pioneer side dish. In order to prepare all this, it is necessary to perform some preliminary actions, without which the holiday will certainly be incomplete.

Preparatory work

• At the very least, you need a barbecue. Simple small folding barbecues that are easily installed almost anywhere are very popular today. Attention: when using the barbecue in the forest (and not only), you must follow the fire safety rules and keep small children away from the burning fire: this is fraught with the fact that your holiday may soon end unsuccessfully.
• You also need to take care of the wood and coal, which you will use to light the fire. There is no need to hope that, they say, we are going to the forest anyway and there is always a lot of firewood. Firstly, there may be many like you, and natural firewood can simply be disassembled. And then you will spend a certain amount of time trying to find them all the same. And secondly, not all woods can produce good fried meat, keep this in mind. Therefore, we buy a couple of good bundles of firewood and, in addition to them, a bag (sold in many supermarkets or gas stations), especially if it is supposed to cook for a large company. It is advisable to buy a bottle of quick fire-up agent, so as not to fiddle with all sorts of newspapers and forest needles and bark. No, there are, of course, fans of lighting a fire in a pioneering way, from improvised means, but believe me, meat on such a fire can turn out to be not entirely edible and not soft enough.

Cooking kebab

What to cook in nature if you are going to go there with a rather large company? This popular and beloved dish is the first thing that comes to mind. Kebabs differ in the choice of meat, additional ingredients and seasonings, marinade in which the meat was soaked. Today we will try to cook a traditional pork kebab.

Choosing meat

This procedure, accordingly, must be done in advance. The choice of the part of the mascara is yours. Someone loves kebabs from the neck - they turn out to be fat and ruddy. Someone loves the tenderloin (it turns out a little dry, but it is cooked, especially after soaking, for one-two-three). Someone prefers the back. Yes, and one more piece of advice on this topic: try to calculate the amount of raw materials with a margin. It will be embarrassing if the ready-made kebab is not enough or just someone does not get yummy.

Soak

Professionals say: the success of a kebab directly depends on the marinade in which it was soaked. Therefore, this issue should be given increased attention. Here are some marinade options for a successful kebab (tested in practice):

• The fastest and easiest way is in kefir. This is if the meat was bought just before the picnic and needs to be soaked quickly. We take 1% kefir - such an amount that it completely covers the chopped meat in a saucepan. Add onion and spices cut into rings. Mix everything thoroughly and cover with a lid. In just a couple of hours, the meat will be successfully marinated.
• Meat soaked in light beer or dry white wine (sour) with the same spices and onions tastes good. In the Caucasus, they even produce special ordinary wines for soaking a kebab. But in this case, the semi-finished product should be marinated for at least three or four hours, and better - all night. Then the meat becomes quite tender and cooks quickly enough.
• Mayonnaise, just not too greasy, will also work for the marinade. Pouring mayonnaise and adding spices with onions, knead the meat thoroughly with your hands in a saucepan and only then set aside to marinate. And one more thing: it is recommended to add a couple of drops to mayonnaise vegetable oil(olive is best).
• Mustard marinade in French. You need to buy French (not spicy) mustard, add a spoonful of lemon juice, spices. Mix everything thoroughly with the meat.
• Some use as a marinade mineral water with lemon juice and spices.

Choose any marinade to your taste (on purpose, the Soviet version with the use of vinegar is not given here, since it still leaves the meat with a characteristic vinegar aftertaste).

The problem of what to cook in nature has practically been solved. The matter is small: to fry the kebab itself.

1. Firewood or coals should burn through well. Never cook over an open blazing fire: the meat will burn on top, but the inside will be damp.
2. An ordinary spray gun helps to bring down the fire well (as for ironing clothes). Some craftsmen constantly water the meat, thus creating a kind of steam bath over the fire. And the meat turns out to be very tender.
3. Remember to turn the skewers over and over. So the kebab will brown evenly on all sides.
4. You can check the readiness by cutting a piece of meat to a skewer. If there is no pinkish tint, then the kebab is ready.

Supplements

Now let's talk about what to cook for barbecue in nature. So, one of the main dishes has been produced. But you won’t eat a barbecue. It relies on snacks, side dishes, salads. What to cook for barbecue outdoors? Let's try to offer several options without unnecessary frills - very simple in execution, just suitable for the category of rough food in nature:

Cooking at the stake

By the way, what to cook outdoors on a fire, so to speak, open, without the participation of such devices as a barbecue? Great options- Cossack kulesh, lagman, pilaf, fish soup. The latter option is more suitable for those who combine business with pleasure: getting out on a picnic, he also took a fishing rod with him. For all of the above dishes, you must have a good and spacious cauldron (preferably with a tripod on which you can hang it over the fire). The rest is on the topic "What to cook for a picnic in nature?" recipes for food can be different (each has its own secrets).

Pilaf

For the present Uzbek pilaf, of course, you need lamb, but not everyone loves its characteristic flavor. In this case, you can cook on pork ribs - just delicious! By the way, instead of fat tail lamb fat, ordinary pork fat is perfect. So, let's start cooking:

1. We place the cauldron on a tripod over it should be, but not strong. Pour some vegetable oil into the cauldron.
2. Place the fat in a bowl and melt it. We remove the greaves. Separate the ribs one at a time and place them in a cauldron. Stir and fry until crusty.
3. Peel a couple of onions and cut into half rings. We throw it to the meat. Fry.
4. There - grated carrots and simmer them until softened. Then pour water to cover the meat with vegetables, and simmer for another 30 minutes. Then add salt.
5. Rice, pre-soaked (it is better to take long, not sticky), put in a cauldron. Fill with water. The ratio of water to rice is 2: 1.
6. Later, in the middle of the mass, we make a large hole to remove air and excess water. Cooking for 20-30 minutes (until rice is ready, but it can be different). Just before the finale, stick garlic cloves around the perimeter.

Such a delicious, campfire-smelling dish is one of the best options what to cook in nature (photo above). Pilaf is eaten hot, spreading out in portions. Sprinkle with fresh herbs as a useful decoration.

What to cook for a picnic in nature: snacks

There is one simple rule about outdoor snacks: they should be simple and uncomplicated. Because, firstly, everyone wants to relax and talk, and not fool themselves with too complicated a performance. And secondly, nature itself disposes to simplicity and a minimum of sophistication.

What to cook for a picnic in nature? Snacks can be very different. The simplest thing that comes to mind is a cut of smoked meats and cheese, garnished with vegetables. Everything is simple here. You need to take several types of smoked meat and lard, cheese, cucumbers with tomatoes with you to nature. Then we do this: we take a huge dish (so that it will be enough for the whole company), cut all this good into thin slices and artistically arrange it in random order, decorating with sprigs of dill and parsley.

Pickles are also one of the fastest and tasty options of what to cook for nature. Everyone has different recipes for blanks. It can be rolled cucumbers or tomatoes, oriental eggplants with garlic and pepper, plums in spicy sauce... We act quickly and simply: we open the cans, put them in prepared containers, decorate with fresh herbs. You can make a mix of pickles: put cucumbers with tomatoes, for example, or make a salad of pickles by adding fresh onions and seasoning with vegetable oil.

Birthday

If you decide to spend your birthday outdoors, what to cook? Photos and recipes for the main dishes were presented above. Everyone can use them with success. But the most convenient and hassle-free option for this holiday, which usually has a lot of guests, is sandwiches, tartlets and canapes. What is their charm and significance for a picnic? You can place almost anything in a small area of ​​crusty bread or in a small basket. And cooking these dishes for one bite is quite simple and quick. You can use as fillings cheese paste, ham, lightly salted fish, vegetables and even fruits. And the main thing is that there are a lot of them! You can safely feed a whole large company with snacks.

So decide for yourself, if you are going to spend your birthday in nature, what to cook. Photos and recipes of these simple and tasty dishes will help you in cooking, but you are not forbidden to use your own imagination.

The picnic season is off to a good start. Now you can more often arrange family dinners in the fresh air somewhere on a cozy edge of the forest, your favorite summer cottage or right in the yard of your house. You just need to make delicious menu for a picnic in nature.

Triumph of greenery

What kind of snack to cook for nature? Of course, a salad of fresh vegetables, because this perfect side dish to kebabs. Shredding half a head of cabbage Chinese cabbage, 8-10 sprigs of dill and parsley. Chop 2 cucumbers, 150 g spinach. We mix all the ingredients in a salad bowl, salt to taste and season with olive oil. This salad will delight the eye with all shades of green and whet the appetite.

Generous baguette

Stuffed baguette - hearty and tasty in nature. We cut 300 g of ham into cubes, sweet peppers - also into cubes, 150 g of olives - into rings. Add 100 g of capers, 2 cloves of garlic and 100 g of cilantro. Mix vegetables with 200 g of sour cream, salt to taste. Cut off the top of the baguette, remove the crumb, fill with the filling and sprinkle with 100 g of grated hard cheese, put in the oven for 15 minutes. For such hearty snack you can choose any baguette with additives such as sesame seeds.

Vegetable rainbow

Grilled vegetables are a light snack for nature, which will add color to the menu. Shred and add the onion with 2 cloves of garlic. Pour in 250 ml tomato juice, 4 st. l. soy sauce, olive oil and lemon juice. Coarsely cut zucchini, eggplant, carrots and cauliflower... We marinate vegetables in tomato dressing 2 hours and fry on a wire rack.

Fiery sausages

What can you cook for a picnic meal for meat eaters? Sausages in a "fur coat" will not leave them indifferent. Beat 2 eggs with a whisk, 1 tbsp each. l. tomato paste and sour cream. Add 2 tbsp. l. flour, salt and spices and stir vigorously. We string 6-8 sausages on long wooden skewers and dip in batter. Now it remains to thoroughly fry them over coals from all sides. It is impossible to resist such a colorful snack.

Ribs Passion

Among the recipes for picnic dishes in nature rack of pork ribs occupy a special place. We pass 6 cloves of garlic through a press, mix with 100 g of grated ginger root, 100 ml of soy sauce, 2 tbsp. l. honey, a pinch of salt and pepper. Chop 2 kg pork ribs per portion, grease spicy marinade, pour 500 ml of tomato juice and leave in the refrigerator overnight. Such pork ribs, fried on a wire rack, are very appetizing and tasty.

Noble bird

What to cook for a picnic quickly and tasty for losing weight relatives? They are unlikely to refuse a tender turkey kebab. Mix 5-6 minced garlic cloves, 3 tbsp. l. vegetable oil, ½ tsp. hops-suneli, adjika, paprika and salt. Cut 2 kg of turkey fillets into 3-4 cm cubes and marinate for 2 hours. We string the meat on skewers, alternately with vegetables, and fry on charcoal until tender. This kebab will delight exquisite taste and will not affect the figure in any way.

On fiery wings

For those who don't count calories at a picnic, make a richer poultry dish. For example, sharp wings... Beat in a homogeneous mass 3 tsp. mustard, 50 g honey, 200 ml cream, 2 tbsp. l. olive oil, 1 tsp. curry and 1 tsp. salt. We soak in the marinade 1 kg of chicken wings for an hour. Fry them over charcoal on a wire rack until golden brown. Crispy wings in a spicy sweet sauce will be approved by even the most severe critics.

Classics on the grill

Many people cannot imagine a menu for outdoor recreation without steaks. Shred a bunch of thyme, sage and rosemary. Grind the head of young garlic, combine with herbs, season with salt, pepper and 3 tbsp. l. olive oil. We spread 5-6 beef steaks on the bone in a wide form, cover with marinade, tighten with plastic wrap and leave for an hour. Fry steaks on the grill for 8-10 minutes on each side. This simple yet incredibly delicious dish will delight the whole family.

Radiant salmon

A picnic menu will not do without on the grill. Rub 6-8 salmon steaks with coarse sea salt and white pepper, sprinkle with lemon juice. Wrap each steak in foil overlaid with lemon slices and fresh chopped parsley. We marinate them for half an hour in the refrigerator, and then bake them directly in the foil on the wire rack for 20-25 minutes, turning over from time to time. Exquisite aromatic salmon will make any gourmet happiness.

Gifts of Neptune

Grilled shrimp is a win-win picnic dish, step by step recipe which even beginners will master. Mix 2 tbsp. l. honey, 1 tbsp. l. balsamic vinegar and 1 tbsp. l. olive oil. Pour lime zest here, 1 tsp. sesame seeds, a pinch of salt and pepper. Pour marinade over 1 kg of peeled shrimp and keep in the refrigerator for 2 hours. We string the shrimp on skewers and fry for literally 1-2 minutes on each side. A triumph for crispy seafood is guaranteed.