3 ideas for picnic snacks

3 ideas for picnic snacks

1. Sandwich with chicken

Ingredients:

Baguette
Chicken – 70 g
Tomatoes – 80 g
Mayonnaise – 25 g
Grain Mustard – 5 g
Lettuce leaf – 15g
Cheese – 10 g
Olive oil

Preparation:

1 baguette cut lengthwise, mix the mayonnaise with mustard sauce and get a spread one half of the baguette.
2 tomatoes cut into circles and put on the sauce, put the cheese on tomatoes and leaf lettuce.
3. Chicken fillet fried in olive oil, then cut into thin slices and put the entire length of a baguette on a salad.

2. ciabatta with beef

Ingredients:

Ciabatta – 1 pc.
Beef tenderloin – 100g
Yellow bell pepper. and red. – 1/1 pcs.
Red onion – 1 pc.
Olives – 3 tbsp. l.
Olive oil – 3 tbsp. l.
Garlic – 1 clove
Chile red – 1 piece.
Balsamic vinegar – 1 tbsp. l.
Parsley
Salt
Pepper
Arugula
Basil

Preparation:

1. Grind the knife olives, parsley, garlic, chilli, add the olive oil, balsamic, salt and pepper to taste.
2. Roasted peppers coat with olive oil, fry on the grill and then wrap in foil and bake 15 minutes. Then peel the peppers from the skin and seeds. Cut into thin long strips, sprinkle with olive oil, add chopped basil, salt and pepper.
3. Cut the beef into thin medallions, salt, pepper, fry on the grill. Cut the onion rings and also send to the grille.
4. Cut the ciabatta along the length and open it as a box, good salsa lubricates both covers our “bread box”, then add the roasted peppers, red onion, beef. Pour salsa Again, do not forget about arugula!
Lay as much food in your grill the sandwich as you see fit and how to love, order is not important, the main thing – cook with love.

3. Sandwich with chicken, teriyaki, vegetables and spicy sauce

Ingredients:

Pete – 1 tortilla
Lettuce – 10 g
Red onion – 1 g
Tomatoes – 25 g
Chicken thigh without bone or sirloin – 100g
Chili – 1 g
Cilantro – 1 g
Olive oil – 15 g

For the sauce, mascarpone:
Mascarpone cheese – 10 g
Cream 33% – 10 g
Salt and pepper – to taste

Teriyaki Marinade:
Teriyaki- Sauce 20 g
Garlic – 5 g
Thyme – 1 g

For the curry sauce:
Shallots – 60 g
White wine – 120 g
Cream – 200 g
Curry – 5 g
Salt and pepper – to taste
Cilantro – 2 g

Preparation:

1. For the marinade, finely chop the garlic, mix with teriyaki sauce, and thyme.
2. Chicken cleaned from the skin, remove bones if they are cut into small pieces and marinate in teriyaki sauce, garlic and thyme for 10 hours.
3. Connect the mascarpone and cream, add the spices to taste. Stir until smooth. Onion curry sauce with finely chopped cilantro. Wine in a skillet put on the stove. Pour in the cream, add the curry and spices, stirring until smooth and bring to a boil. It must evaporate about 30% of the wine. Remove from heat, cool.
4. Chili cleaned of seeds, chop finely and fry with chicken in olive oil 5 minutes on medium heat. Wet a towel to get rid of excess oil.
5. Pete cut lengthwise, put into it lettuce, tomatoes, onions and chicken. Season with mascarpone sauce. Garnish with cilantro. Serve with curry sauce.

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