A night picnic is simply an inherent
part of warm summer nights:
Pack up pillows, blankets and baskets
full of food, the car full of chattering kids – plus special guest Lotta who
has returned from her journey around the world! – and off at sunset towards a
beautiful place!
Noelle and I
took about an hour in the kitchen to prepare the provisions – I prepared the
salads and she baked the little cheese cakes and gathered the dishes.
We use the
small mason jars as votives – you can simply use small jam jars, too.
I prepared a
salad of lukewarm zucchini and dried tomatoes, and a green quinoa salad: both
were delicious and gobbled up in no time.
Yet the
little cheese cakes were tasty beyond comparison – funnily Noelle made a
mistake at first when preparing them and the result was so much better than the
original recipe!
To die for
delicious!
The white
boxes are coated on the inside, by the way – which means you can use them to
transport salad in them.
All the same
I put the dressings into pickling jars and poured them on top of the salads on
arrival.
I love the space
around Solitudeschloß (Solitude Castle) in Stuttgart – when night falls you
look down upon the city lights and enjoy the wonderful atmosphere.
Ingredients
are approx. for 4 people each.
1. Zucchini salad
with dried tomatoes and pine nuts.
3 large or 4 small
zucchini
16 dried tomatoes
in oil
3 handful pine
nuts
1 red Paprika
200 g bell pepper
Dressing:
5 Tbsp balsamic
vinegar
1 pinch of sugar
salt, pepper
10 Tbsp olive oil
First briefly dry
roast the pine nuts in a frying pan until lightly browned.
Cut zucchini in
slim and even slices and sauté in a frying pan portion by portion, until
lightly browned.
Add salt and
pepper.
Cut tomatoes and
bell pepper into cubes, sauté bell pepper in olive oil in the same frying pan
for about 2 minutes.
Add all other
ingredients to the pan and mix gently.
Add dressing to
the lukewarm vegetables, sprinkle with feta cheese and pine nuts.
The recipe was
inspired in parts by THIS one, thanks for the inspiration!
2. Green quinoa
salad
(Quantities are a
little vague, since this recipe was created spontaneously)
2 cups quinoa
3 cups sugar snap
peas
1 cucumber
3 cups frozen
peas
4 shallots
Dressing:
Juice of 1/2 lemon
salt, pepper
olive oil
Cook quinoa
according to instructions on package.
In the meantime
cut sugar snap peas into small strips, cube the cucumber and slice the shallots into small rings.
Throw the frozen
peas into boiling water for 2-3 minutes, they are supposed to remain al dente.
Mix quinoa and
vegetables and carefully stir in dressing.
3. Raspberry
cheesecake muffins
For the crust:
1 cup graham
cracker crumbs
3 Tbsp melted
butter
1 Tbsp sugar
For the raspberry
topping:
ca. ½ cup
raspberries (frozen)
1 Tbsp sugar
For the filling:
14 oz cream
cheese
2 cups sugar
2 eggs
a little vanilla
essence
Preheat oven to
350F.
Mix all the
ingredients for the crust until well combined.
Now put 1 Tbsp of
the crust mix into each of the paper press down well.
Place the liners
into a muffin tin and bake for 5 minutes.
Take out of the
oven and let cool.
Raspberry purée:
Purée raspberries
with the sugar – if you want you can press the mix through a sieve to get rid
of the seeds.
Whisk cream
cheese, then slowly add sugar, add eggs one at a time, the vanilla essence
last.
Add 3 Tbsp each
on top of the cracker crust, then distribute raspberry purée with a spoon and
swirl lightly with the help of a wooden stick (marbling).
Bake for about 22
minutes, let cool and place into refrigerator for 2 hours before serving.
(if the part with
the refrigerator doesn’t work out anymore, don’t worry – they taste great even
without it!)
A little
advice:
I bought
big, old cutting boards on the flea market:
I like
taking them along to picnics, because not only can you arrange everything
nicely on the plain surface, you can also use them as straight-up cutting
boards.
Have the
most beautiful summer week-end!
Love,
Joanna
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