When creating a picnic menu, consider the basic requirements for food in nature. What should it be like? First of all, it’s filling – you always want to refresh yourself in the open air. And also convenient for transportation and so that you can easily eat it, preferably without the use of additional utensils.

And, of course, it is non-perishable for a long time - travel and lying in the sun should not harm such food. Snacks meet all these criteria. We offer interesting and simple recipes for snacks for an outdoor picnic that will help out any housewife.

Light cold snacks for a picnic on skewers

Snacks on skewers are an ideal idea for a picnic. They are interesting because they can be cooked directly in nature, and quite quickly.

Pre-preparation is minimal: just wash, chop and place the ingredients in food containers.

Quick picnic snacks: a classic option

• hard cheese – 200 gr.;
• ham – 150 gr.;
• pickled gherkins.

Ham and cheese is a classic combination that is used to make a variety of sandwiches and snacks.

We suggest using this set of products to prepare a quick snack on skewers.

We cut the cheese into cubes and the ham into thin slices. Small cucumbers need to be cut into three parts. That's all the preparation.

We begin to collect canapés. On each skewer we string a piece of cheese, followed by ham, which needs to be rolled into a roll, and a piece of cucumber.

Cold appetizers for a picnic: a gourmet option

To prepare you will need:

• Rye bread;
• cream cheese;
• hard cheese;
• salami;
• olives;
• olives.

We cut the rye bread into small slices, from which you need to cut out circles using a glass. You can fry such circles at home in a frying pan without oil.

Apply cream cheese to each rye base piece and place a circle of hard cheese on top. Place another piece of bread on top.

We stick a skewer into the bread and put a piece of salami on top of it in the form of a sail and finish the design with an olive.

Light cold snacks: fruit option

To prepare you will need:

• red grapes;
• green grapes;
• olives;
• olives;
• marshmallow.

An interesting snack option on skewers with fruity notes.

You can safely involve children in the preparation, as sweet canapés are very easy to prepare.

Thread onto skewers, alternating dark-colored grapes with olives and light-colored beads with olives. Such beautiful grape beads can be decorated with marshmallow pieces.

Cold appetizers for a picnic: vegetarian option

To prepare you will need:

• yellow cherry tomatoes;
• red cherry tomatoes;
• yellow bell pepper;
• red bell pepper;
• olives;
• pickled champignons;
• feta cheese.

Cut the cheese and cheese into cubes, and remove the tomatoes and mushrooms from the brine. Thread the ingredients onto skewers, alternating them.

An appetizer consisting of a yellow tomato, a piece of cheese, an olive, a red pepper, a champignon, a piece of cheese, a red tomato, a yellow pepper and an olive, arranged in order, will look beautiful.

Quick picnic snacks: Italian version

To prepare you will need:

• olives;
• olives;
• Bell pepper;
• marinated artichokes;
• salami slices.

To prepare an Italian appetizer, no lengthy preparation is required.

You just need to bake the strips of sweet pepper directly on the fire.

Lavash on the grill: a hot snack for a picnic

For lovers of outdoor recreation, pita bread recipes will come in handy.

Particularly interesting are the options for hot appetizers, which can be easily prepared right in the open air by frying the rolls over a fire on a grill or on a grill.

Picnic snack for lavash kebab

To prepare you will need:

• Armenian thin lavash – 1 package;
• suluguni cheese – 200 gr.;
• butter – 60 gr.;
• cilantro – 1 bunch;
• ground red pepper.

The filling for lavash can be prepared in advance at home and taken with you outdoors in a plastic container.

To do this, grind the cheese on a grater and mix with softened butter and chopped herbs. Season with pepper - adjust the amount depending on your own preferences.

Already in nature, spread thin pita bread with the prepared mixture, roll it into an envelope or roll, brush with melted butter and send it to the fire. You can fry the envelopes on a grill or on skewers.

It makes an excellent snack for.

Recipe for lavash snack with cheese and tomatoes

To prepare you will need:

• thin pita bread - 2 sheets;
• Adyghe cheese – 300 gr.;
• greens – 1 bunch;
• red onion – ½ piece;
• tomato – 2 pcs.

Grind the cheese with your hands or three on a coarse grater. Finely chop the greens and red onion. This is a preparatory step that can be done at home.

Add diced fresh tomatoes to the resulting mixture and mix. The filling is ready.

Spread the pita bread with the cheese and tomato mixture and roll it into a roll.

Fry the appetizer on the grill until golden brown.

To prepare you will need:

• Armenian lavash – 1 sheet;
• cream cheese – 75 gr.;
• lightly salted trout – 300 gr.;
• fresh cucumber – 1 pc.;
• greenery.

Peel the cucumber and cut into thin long slices.

Spread soft cheese on a sheet of lavash, place pieces of red lightly salted fish and cucumber on top. Sprinkle it all generously with the herbs you love.

We roll the roll into an envelope or roll and send it to the fire for baking.

Quick picnic snack: sausages in pita bread

To prepare you will need:

• thin pita bread;
• sausages;
• greenery;
• mayonnaise;
• mustard;
• ketchup.

The idea of ​​​​cooking sausages in dough or pita bread is incredibly popular not only with children, but also with adults. Everything is very fast and simple.

We tear off a piece of pita bread the size of the sausage, sprinkle it with cheese and herbs, put the sausage in and wrap it in a roll.

You can immediately bake it over the fire.

Serve with any sauces, among which, of course, mustard and ketchup with mayonnaise take the lead.

Delicious picnic snacks: hot kebabs on skewers

Appetizers on skewers literally save you when you want to snack on something filling, but the kebab is not ready yet.

Adults and children enjoy grilling miniature kebabs over the fire.

Who among us hasn’t fried pieces of lard and bread over a fire? Here's your first idea for a quick hot snack. We invite you to use our ideas for simple and delicious appetizers on skewers that can be grilled over a fire.

To prepare you will need:

• champignons – 1 kg;
• lemon – 1 pc.;
• salt:
• pepper.

Champignons for cooking on skewers should be large and unopened. They can be fried fresh, or they can be pre-marinated.

For the marinade, squeeze lemon juice and pour it over the mushrooms.

Add salt and pepper, and leave to marinate for about 5 hours in the cold. At a picnic, we string pickled or fresh champignons onto skewers and fry over coals.

After heat treatment, they lose their visual appeal, but their taste becomes excellent.

Chicken kebabs on skewers with bacon and pineapple

To prepare you will need:

• chicken breasts – 4 pcs.;
• canned pineapple – 1 can;
• red pepper – 2 pcs.;
• onions – 2 pcs.;
• bacon - 12 strips;

For the Hawaiian sauce:

• pineapple juice – 1.5 cups;
• corn starch - 1.5 tbsp. l.;
• sugar – 0.5 cups;
• soy sauce – 2 tablespoons;
• salt.

To prepare the Hawaiian sauce, mix all the ingredients and stir until the starch is completely dissolved. Bring the mixture to a boil, reduce the heat to medium and cook for 2 minutes. The sauce is ready.

We prepare all the components of the kebab in advance. To do this, cut the chicken, onion, pepper and pineapple into large cubes, and the bacon into strips.

For one skewer we take 4 pieces of chicken and 3 pcs. pineapple, 2 peppers and onions, 2 strips of bacon.

Thread the edge of the bacon onto a skewer, followed by the chicken, then again the bacon, which wraps around the chicken on one side. Next comes pineapple and again bacon. Then peppers and onions, which we wrap together in bacon.

The last piece should be chicken and bacon. Lubricate the finished braids with vegetable oil.

Bake on the grill for about 10-15 minutes. Serve with hot Hawaiian sauce.

To prepare you will need:

• whole potatoes;
• garlic;
• paprika;
• yellow mustard,
• parsley;
• lemon juice;
• parsley;
• thyme;
• rosemary;
• oregano;
• Cayenne pepper;
• olive oil.

Wash the potatoes and boil them in their skins. Moreover, the tubers need to be slightly undercooked; they will then be cooked over the coals.

Peel the skins from the potatoes and dip them in the marinade. To prepare the marinade, you just need to mix all the ingredients.

The amount of spices is taken arbitrarily and can be adjusted depending on your own preferences.

We string the marinated potatoes onto skewers and send them to the grill.

Cook until a crispy crust appears on the tubers.

Snacks for a summer picnic: skewers of meatballs and puff pastry

To prepare you will need:

• minced meat or chicken – 400 gr.;
• yeast puff pastry – 250 g;
• hard cheese – 70 gr.;
• bread crumbs - 2 tbsp. l.;
• chicken egg;
• salt;
• pepper;
• parsley, dill.

We prepare minced meatballs at home. You can take chicken or a mixture of beef and pork. Add raw egg and grated cheese to the prepared minced meat.

To seal in the fat that will melt during frying, add some breadcrumbs.

Our meatballs will be given a piquant flavor by greens and spices, which we will also add to the minced meat.

Knead the mixture and transfer it to a container for transportation. At a picnic, we form small meatballs from the minced meat.

From the puff pastry you need to prepare strips, which we cut into a width slightly less than the size of the meatballs. The length of the strips will depend on the length of the skewers.

Since we will be stringing the dough in waves, we will need strips twice as long as the skewers.

We begin to form an appetizer with meatballs. We string the edge of the dough onto a stick, after it a ball of minced meat, again the dough, circling the meatballs around it. So we alternate the dough with the balls until the end of the skewer.

Grease the dough with vegetable oil. You can bake this appetizer on the grill or on a wire rack.

Serve the appetizer hot. You can sprinkle the finished meatballs with sesame seeds or cheese.

Picnic snack recipes: tomatoes with cheese on skewers

To prepare you will need:

• cheese – 500 gr.;
• tomato – 15 – 20 pcs.;
• olive oil – 50 ml;
• lemon juice;
• salt;
• pepper;
• parsley.

This appetizer is prepared very quickly and goes well with any main course. Tomato shish kebab with cheese is also good as a stand-alone snack. Cut soft cheese into discs.

It is better to take tomatoes that are small but fleshy.

Thread the ingredients onto skewers. Prepare the marinade sauce by mixing oil with lemon juice, pepper and herbs. We dip the kebabs directly on the skewers into the sauce, where they will lie for literally 15-20 minutes.

Immediately place the pickled tomatoes and cheese on the grill. In just 10 minutes the original appetizer will be ready.

Video: Taco, Steak and Vegetable Appetizer

Summer is approaching - it's time for vacations, sunny weekends and relaxation away from civilization. Weekend tours, somewhere away from the hustle and bustle of the city, are becoming increasingly popular. And often, especially when preparing for the first long outing into nature, and even with children, we ask ourselves the question: what to feed this horde that has been running around in the fresh air?

Naval pasta has already become a symbol of camp life due to its simplicity and speed of preparation. But the menu is quite possible to diversify. So, everything in order.

Food storage

The duration and conditions of a summer vacation can vary dramatically, and along with them, the sets of products prepared for a hike or trip will also vary.

When leaving the city for a couple of days or the first days of a long road rally, it is quite possible to provide yourself with fresh vegetables and fruits.

Potatoes handle the road well and will be an excellent part of the diet. Late potato varieties do not germinate longer, so they will survive the entire holiday.

Liquid dairy products are poorly stored on the road, not only because of the temperature, but because of vibration from movement; it is better not to take them on the road at all. The butter, even if it has time to melt, will not spread if it is transferred to a container. Cheese for longer storage should be of the hard variety.

Meat products are also very unreliable ingredients; smoked products are best stored; for convenience, they can be cut or twisted in advance and transported in a container.

An excellent way to extend the life of fresh food are car refrigerators, thermal bags and thermal bags: if you put bottles of ice in them, they will last faithfully for up to three days, the more ice, the longer the temperature lasts, and at the same time this is a supply of cold drinking water.

When going into nature for a longer period, we cannot do without shelf-stable products: pasta, cereals, flour, powdered milk, powdered eggs, sugar, salt, canned meat, fish, vegetables.

For bread products, in addition to crackers, various slices and breads are suitable. Cookies, crackers and nuts are great snacks.

If there are certain requirements for the weight of food, the main helpers will be dry vegetables (potatoes, carrots, onions, peas), mushrooms, fruits and herbs.

And, since we are going to nature, we should not forget about its gifts. Many herbs growing under your feet can add vitamins to a salad or soup. We most often use the services of nettle, pine and clover.

Mushrooms and freshly caught fish are a good base for main courses.

For a delicious vitamin tea, raspberry and currant leaves, mint, bergenia, ziziphora are suitable...

And in almost all forests and all fields a wonderful healthy dessert grows.

Camp kitchen

Now let's figure out how to cook what we took with us. Usually the first association associated with camp cooking is a pot. But there are many other ways.

If you have a gas stove in your arsenal, then you can cook and fry anything, the process is no different from cooking at home.

Only in windy weather should the kitchen area be protected from the wind, for example, by protecting it from the stove on the leeward side with a case or moving it to the vestibule of the tent.

Another, less voluminous device for a camp kitchen is a grill grate. Any two supports are needed - and the universal slab is ready.

You can also place a pot or frying pan on the grill.
If you don’t have any supports at hand, it doesn’t matter either. We dig a hole in which we build a fire, and place a grate on top. In this case, even any four metal rods instead of a grate will do.

It is possible to cook a couple of dishes over a fire without having any utensils. Fish, sausages, bread are wonderfully fried on fairly strong branches... But if sausages and bread are fried quickly, and the process becomes entertainment even for children, then it is better to fix the fish in the ground, tilting homemade skewers towards the fire, all that remains is to change them from time to time position.

Stones are used not only for arranging the hearth, but also as a kind of tile. The stones must be dry and uniform, otherwise there is a risk that they will crack when heated. If there are only small stones in the area, they are laid out flat side up, and the fire is built directly on them. When the fire burns out, the coals are swept off the stones and the stove is ready. Large cobblestones are placed directly on the fire, and then it is not necessary to wait until the fire burns out completely, the main thing is that the stone warms up enough.

While camping, you can even bake, and not just potatoes in ashes. You wrap any products according to your favorite recipes in baking foil, bury them in the coals, and - voila - you have a camp oven. Depending on the amount of coals, everything is cooked in approximately the same way as in a conventional oven at high temperature, or even faster.

Dishes on the go

We collect a minimum set of dishes in accordance with our menu and cooking method.

To prepare hot food - a pot and/or pan, frying pan. If you accidentally forgot the frying pan, fold the baking foil 4-6 times, form a plate, it’s quite possible to fry something on coals in it.

You can take disposable plates, spoons, and forks, but then for some time after dinner you will have to carry them in a garbage bag until you find a place for the garbage. And in this case, you need to take at least one spoon or spatula with you for mixing, as plastic spoons will melt.

To save space, you can take reusable plastic dishes. Various containers for storing food will also come in handy.

It is very easy to wash dishes using sand or soda and salt, you can also take mustard. But if you still intend to use your usual dishwashing detergent, do it away from the coastline so as not to disturb the ecosystem.

Camping recipes

By and large, if we know how to cook over a fire, exact recipes are not needed. You can prepare any dishes for which you have enough imagination and ingredients. So I'll just share some ideas.

Breakfast/dinner

• Eggs: omelet, scrambled, boiled.
• Any milk porridge, you can add nuts and/or dried fruits. Milk porridges (except semolina) are first cooked in water, and then, when the water begins to be actively absorbed into the cereal, milk powder diluted in water is added.
• Sandwiches: vegetable, with butter and honey/jam, egg sandwiches (a mass of boiled eggs with cheese and mayonnaise), hot toast with cheese.
• Pancakes - American pancakes (something between our pancakes and pancakes): a glass of flour, a glass of milk, 1 egg or tbsp. spoon of powder, tbsp. spoon rast. oil, 1 tsp. slaked soda, salt, sugar to taste).

First meal

• Mushroom soup made from fresh or dried mushrooms (mushrooms, potatoes, onions, herbs).
• Fish soup made from fresh or canned fish (fish, potatoes, onions, herbs).
• Vermicelli soup (canned meat, vermicelli, potatoes, carrots, onions).
• Rice soup (canned meat, rice, potatoes, carrots, onions).
• Pea soup (smoked meats, peas, potatoes, onions).
• Hunting soup (smoked meats, potatoes, carrots, onions, olives, tomato paste, herbs).
• Kharcho soup (canned meat, rice, onions, prunes, tomato paste, herbs).

We often cook something between hunting soup and kharcho: smoked meats, rice, onions, olives, herbs.

Another idea is camp chili: canned meat, beans in tomato sauce, onions, herbs.

And we also have one extreme recipe in reserve, which has never come in handy yet, but we keep it in our heads for every firefighter - field cabbage soup: canned meat, potatoes, onions (if there are any left) and all the edible greens that can be found.

Since in camping conditions you are unlikely to cook first, second and compote, the soup can be cooked thicker.

Second courses

• Potatoes in any form: boiled, stewed with canned meat, mashed (if you brought a potato masher), fried, fried with mushrooms, baked, potato pancakes.
• Pasta: with stew (a classic of the genre), with cheese sauce (butter, flour, milk, cheese), with tomato sauce (butter, flour, milk, ketchup or tomato paste with spices), with smoked meats and fried onions, When cold, you can add it to a vegetable salad.
• Rice is even more versatile than pasta. Not so popular on hikes, most likely only because it takes longer to cook. But if you soak it in water overnight, then this drawback is eliminated. From rice you can prepare everything the same as from pasta, plus rice with any canned vegetables or fish, or mushroom pilaf.

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• 500 g champignons;
• 1–2 tablespoons vegetable oil;
• 2 teaspoons dried garlic;
• 1 teaspoon Italian herbs seasoning;
• salt - to taste;
• ground black pepper - to taste.

Preparation

Place the washed mushrooms in a bag, add oil, garlic, herbs, salt and pepper. Seal the bag and toss the mushrooms thoroughly until they are completely coated in the seasonings and oil. Marinate them for a couple of hours or a little longer.

Thread the mushrooms onto skewers and place on. Cook, turning occasionally, until mushrooms are lightly browned, 5 to 7 minutes.

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Ingredients

• 10 potatoes;
• 6 tablespoons of vegetable oil;
• 4–5 cloves of garlic;
• salt - to taste;
• seasoning for potatoes - to taste.

Preparation

Peel the potatoes and make cuts across the entire width, without going all the way through. Place each potato on a piece of foil.

Mix the oil, pressed garlic, salt and seasoning. Grease the outside of the potatoes and in the slots. Wrap with foil and place on hot coals for 30 minutes until the tubers are soft.

ambitiouskitchen.com

Ingredients

• 400 g firm tofu;
• 1½ tablespoons soy sauce;
• 1 teaspoon apple cider vinegar;
• 2 tablespoons pineapple juice;
• 2 teaspoons finely grated ginger;
• 2 cloves of garlic;
• ½ teaspoon turmeric;
• 400 g fresh pineapple;
• a little vegetable oil.

Preparation

Pat the tofu dry with a paper towel. Place it under pressure for half an hour to drain off excess liquid. Cut the tofu into cubes about 4 centimeters.

Mix soy sauce, vinegar, pineapple juice, ginger, minced garlic and turmeric. Add tofu, stir and marinate for at least half an hour. You can leave it for several hours or even a day, but you must stir it periodically.

Cut the pineapple into the same pieces as the tofu. Thread them onto skewers or skewers. Fry for about 10 minutes, turning occasionally.

minimalistbaker.com

Ingredients

• 1 cup raw walnuts;
• 1 tablespoon vegetable oil;
• ½ white onion;
• salt - to taste;
• 1 tablespoon chili powder;
• 1 tablespoon ground cumin;
• 1 tablespoon smoked paprika;
• 1 tablespoon brown sugar;
• 1½ cups (ideally black, but you can use red);
• 1 glass;
• ⅓ cup breadcrumbs;
• 3-4 tablespoons barbecue sauce;
• some burger buns;
• several lettuce leaves;
• 2–3 tomatoes;
• 1 red onion;
• 1–2 pickled or fresh cucumbers;
• mayonnaise - to taste;
• any mustard - to taste.

Preparation

Prepare the minced meat at home in advance. Fry the chopped nuts in a dry, hot frying pan, stirring occasionally, for 5-7 minutes. Place them and leave to cool. Heat half the oil in a frying pan and sauté finely chopped onion, seasoning with salt and pepper.

Grind the cooled nuts, chili, cumin, paprika, sugar, salt and pepper in a blender. Mash the beans with a fork, add the rice, mixed nuts, onion, breadcrumbs and barbecue sauce. Mix thoroughly and - if necessary - season with salt and pepper.

If the mince is a little dry, add another 1-2 tablespoons of barbecue sauce. If it is runny, add a little more breadcrumbs.

Cut the buns in half lengthwise and lightly toast them on the grill. Form the minced meat into cutlets according to the number of buns. Grease the grill with the remaining oil, place the cutlets on it and fry for 3-4 minutes on each side until golden brown.

Place lettuce leaves, cutlets, slices of tomatoes, onions and cucumbers on the buns. Spread with mayonnaise and cover with the tops of the buns.

DOS_76 / Depositphotos.com

Ingredients

• 50 g butter;
• 3–4 cloves of garlic;
• salt - to taste;
• ground black pepper - to taste;
• 50 g fat sour cream;
• 500 g champignons.

Preparation

Add garlic, salt and pepper to the melted butter. Stir and combine with sour cream.

Pour the resulting mixture, stir and marinate for a couple of hours. Thread onto skewers and cook on the grill for 5-7 minutes until golden brown, turning occasionally.

iamcook.ru

Ingredients

• 3 cloves of garlic;
• several sprigs of dill;
• salt - to taste;
• ground black pepper - to taste;
• a handful of cherry tomatoes;
• 1 baguette;
• ½ zucchini;
• 150 g of curd cheese with herbs.

Preparation

Finely chop the garlic and dill. Mix them with two tablespoons of oil, salt and pepper. Cut the cherry tomatoes in half, add to the garlic mixture and stir. Leave while you prepare the other ingredients.

Cut the baguette into slices. For each slice of loaf you need 1-2 slices of zucchini. Place the baguette on the grill and brown on both sides.

Brush the zucchini with the remaining oil, salt and pepper. Fry on a wire rack until golden brown on both sides. Spread the bread with cheese and top with the zucchini and tomatoes along with the garlic mixture.

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Ingredients

• 2 eggplants;
• 1 zucchini;
• 2 bell peppers;
• 3 cloves of garlic;
• ½ tablespoon ground black pepper;
• 1 tablespoon dried basil;
• 1 tablespoon khmeli-suneli;
• 80–100 ml soy sauce;
• 3-4 tablespoons of vegetable oil.

Preparation

Cut the eggplants and zucchini into thick slices, and the pepper into large pieces. Place finely chopped garlic, black pepper, basil and suneli hops and half the soy sauce in a bowl.

Add vegetables to seasonings. Pour in the remaining sauce and butter and mix thoroughly. Marinate the vegetables for 15–20 minutes. Place them on the grill and cook, turning occasionally, for about 10 minutes until golden brown.

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Ingredients

• 300 g Adyghe cheese;
• 3 tablespoons vegetable oil;
• 3 cloves of garlic;
• Italian herbs seasoning - to taste.

Preparation

Cut into large slices. Mix the oil, pressed garlic and seasoning. Dip each piece of cheese into the mixture.

Place the pieces on the grill and fry until golden brown on both sides, turning occasionally.

veganricha.com

Ingredients

• 400 g firm tofu;
• 1 tablespoon soy sauce;
• 2 tablespoons of ketchup;
• 1 teaspoon maple syrup or other sweetener;
• ½ teaspoon hot sauce - optional;
• 4 teaspoons vegetable oil;
• ½ teaspoon garam masala or ½ teaspoon ground cumin and ½ teaspoon ground coriander;
• ½ teaspoon dried;
• salt - to taste;
• ½ teaspoon cornstarch;
• ¾ cup breadcrumbs;
• ground chili - to taste.

Preparation

Wipe the tofu with a paper towel and place under pressure for half an hour to drain off excess liquid. Cut it into several layers.

Mix soy sauce, ketchup, maple syrup, hot sauce, half the butter, garam masala, garlic, salt and cornstarch. Marinate the tofu pieces in this mixture for at least half an hour in the refrigerator.

Mix breadcrumbs, salt and chili and bread the cheese. Brush the remaining oil onto the grate and fry the tofu for about 7 minutes on each side until golden brown.

delish.com

Ingredients

• 450 g;
• 3 tablespoons vegetable oil;
• 60 ml balsamic vinegar;
• 1 tablespoon honey;
• 1 tablespoon grainy mustard;
• salt - to taste;
• ground red pepper - to taste;
• a little grated parmesan - optional.

Preparation

Cut the cabbage heads in half. Add oil, vinegar, honey, mustard, salt and pepper to them and mix thoroughly.

Place the halves on skewers and grill for about 10 minutes, turning occasionally. The cabbage should be browned and soft. Before serving, you can sprinkle it with Parmesan.

Spring calls from the stuffy city to the green, blooming surroundings. And then there are the holidays, by the way. There is everything: warm company, desire, and the question: what to cook for the outdoors? Kebabs are good, but while they are on the grill, you want to snack on something light. This is where tasty outdoor snacks come in handy. And if you are with children, then rolls, sandwiches and tartlets will definitely not be out of place on the picnic menu.

Omelette rolls with mushrooms and herbs

An excellent option for a cold dish for nature or for breakfast. An extremely simple and quick picnic snack.

Ingredients:

1. 2 eggs
2. 100 g champignons
3. Greens to taste
4. Vegetable oil
5. Salt pepper

How to cook:

1. Beat the eggs and fry the pancakes.
2. Cut the mushrooms into cubes, fry a little, add chopped herbs, salt and pepper.
3. Spread the filling on the pancakes and roll them into rolls. If necessary, the rolls can be secured with a toothpick or tied with a feather of green onions.

Rolls of lavash, cheese and herbs

After trying this quick dish once, you will already know exactly what to cook for a picnic. The rolls themselves can be made at home, or outdoors - fry them in a net.

Ingredients:

1. 3 sheets of pita bread
2. 200 g hard cheese
3. Greenery
4. Butter
5. Salt pepper

How to cook:

1. Cut the lavash sheets into 4 pieces and lightly grease them with butter.
2. Grate the cheese and spread on the pita bread.
3. Wrap the pita bread on the sides, fold it 3 times into a roll and flatten it a little.
4. Bake on the grill, treat your loved ones and listen to what delicious snacks you took for nature this time.

Unsweetened tartlets are great outdoor snacks. Be sure to include them in the menu when you are thinking about what to cook for a picnic.

Ingredients:

1. 7 potatoes
2. 600 g chicken fillet
3. 150 g mayonnaise
4. 2 cloves garlic
5. 150 g hard cheese
6. Greenery
7. Salt pepper
8. Sunflower oil

How to cook:

1. Cut the chicken fillet into small cubes, add salt and simmer with mayonnaise for about 30 minutes. Add garlic to the finished filling.
2. Grate the potatoes and add salt.
3. Grease muffin tins with sunflower oil and place grated potatoes in the shape of baskets. Place the filling in the middle.
4. Bake in the oven for 20-25 minutes at 240 degrees.
5. Grate the cheese and mix with finely chopped herbs.
6. Remove from the oven and sprinkle with cheese and herbs.
7. Don't forget to take these snacks with you when going out and treat the whole group.

What's a picnic menu without sandwiches? Stuffed bread slices are the perfect outdoor snack. What if we went even further? Make sandwiches at home with your favorite filling, be sure to add slices of cheese, and then fry them until golden brown in a net. Easy and tasty.

Marshmallows roasted over a fire

All children will appreciate this picnic dish. What’s there to hide, adults have a sweet tooth too. To prepare a delicious dessert, just put a few marshmallows (those little marshmallows) on a wooden stick and hold them over the fire for a little while. The marshmallow will begin to swell, the outside will be crispy caramel, and the inside will be an airy, viscous mass.

Another option for this dessert is to put toasted marshmallows between two cookies or crackers. You can add a piece of chocolate. Make a sweet sandwich. By the way, this is a favorite outdoor dessert among American kids.

What delicious snacks do you prepare for nature? Share interesting picnic ideas in the comments.