Post by account_disabled on Feb 22, 2024 16:07:11 GMT 10
Don't you think today is a great day to enjoy the outdoors ? You just need a few things to make it perfect: good company, a desire to have a good time and... some delicious and original plates of cold food to take away for a picnic! Snacks? No Please. There are other options with which you will surprise your companions. We give you some ideas! From the picnics that our fathers and mothers organized until today, gastronomic customs have changed a lot. Chopped sandwiches, potato omelette, breaded chicken fillets, watermelon... All very delicious, yes, but we are bored of always eating the same thing. We need new experiences, even when eating outdoors. So take note of these two recipes for tasty and healthy cold meals to take on a picnic! Download our free guide on healthy eating here and start practicing a healthy and balanced diet. "cold-meals-to-take-for-picnic" Oatmeal dumplings stuffed with spinach, cheese and walnuts Haven't you tried oatmeal dumplings yet? You won't believe how delicious they are and how easy they are to make. And, furthermore, they are a very complete dish.
Ingredients for the dough g oat flour tablespoon oat flakes tablespoon ground flaxseed teaspoon sesame seeds free-range or organic egg Nutmeg Sal Agua Ingredients for the stuffing fresh spinach Cheese spread Walnuts Extra virgin olive oil In a bowl, mix the flour, flakes, flaxseed, sesame, a pinch of nutmeg and salt. Then he adds the egg Belarus Mobile Number List white and, little by little, adds water while continuing to mix until you get a moldable paste. The dough should not be too sticky or too dry. Divide it into balls and place them on baking paper with plenty of space between them. Flatten the balls with a rolling pin until they are not very thin circles so that they do not break when closing the dumplings. For the filling, we suggest making the spinach in the pan with a splash of oil. This way you will eliminate all the water and the dumplings will not be spoiled. Before removing them from the pan, add the cheese spread and stir to mix well. Finally, add the walnuts, which you will have previously crumbled into very small pieces. Put a small amount of the mixture on each of the dough circles, fold them in half and close by pressing your fingers along the entire edge.
Brush the empanadas with the leftover egg yolk and bake at about degrees for about minutes, depending on your oven. And to enjoy! Download the "Healthy Eating" guide for free Chard quiche with oatmeal and almond rennet base Another star among cold picnic takeaways are quiches . We propose one made with super healthy ingredients . Ingredients for the base g of oatmeal cups glass of water g whole wheat flour Extra virgin olive oil Sal Ingredients for the stuffing fresh chard g de tofu Extra virgin olive oil clove garlic chive leek sweet paprika Pepper Sal Ingredients for the rennet ml almond cream free-range or organic egg Nutmeg Sal Cook the oatmeal flakes, stirring them constantly to obtain a thick batter. Remove from the heat and add the oil, flour and salt to taste. Knead the mixture until you get a moldable texture. If you consider it necessary, add a little flour or water to achieve this. Spread the dough in a mold about cm in diameter, both on the bottom and on the sides. For the filling you just have to sauté all the chopped vegetables in a pan. When they are almost done, add the spices and salt to taste along with the chopped tofu. Cover the mold with the mixture. Beat all the rennet ingredients and pour them over the filling. Bake at about degrees for about minutes, depending on each oven.
Ingredients for the dough g oat flour tablespoon oat flakes tablespoon ground flaxseed teaspoon sesame seeds free-range or organic egg Nutmeg Sal Agua Ingredients for the stuffing fresh spinach Cheese spread Walnuts Extra virgin olive oil In a bowl, mix the flour, flakes, flaxseed, sesame, a pinch of nutmeg and salt. Then he adds the egg Belarus Mobile Number List white and, little by little, adds water while continuing to mix until you get a moldable paste. The dough should not be too sticky or too dry. Divide it into balls and place them on baking paper with plenty of space between them. Flatten the balls with a rolling pin until they are not very thin circles so that they do not break when closing the dumplings. For the filling, we suggest making the spinach in the pan with a splash of oil. This way you will eliminate all the water and the dumplings will not be spoiled. Before removing them from the pan, add the cheese spread and stir to mix well. Finally, add the walnuts, which you will have previously crumbled into very small pieces. Put a small amount of the mixture on each of the dough circles, fold them in half and close by pressing your fingers along the entire edge.
Brush the empanadas with the leftover egg yolk and bake at about degrees for about minutes, depending on your oven. And to enjoy! Download the "Healthy Eating" guide for free Chard quiche with oatmeal and almond rennet base Another star among cold picnic takeaways are quiches . We propose one made with super healthy ingredients . Ingredients for the base g of oatmeal cups glass of water g whole wheat flour Extra virgin olive oil Sal Ingredients for the stuffing fresh chard g de tofu Extra virgin olive oil clove garlic chive leek sweet paprika Pepper Sal Ingredients for the rennet ml almond cream free-range or organic egg Nutmeg Sal Cook the oatmeal flakes, stirring them constantly to obtain a thick batter. Remove from the heat and add the oil, flour and salt to taste. Knead the mixture until you get a moldable texture. If you consider it necessary, add a little flour or water to achieve this. Spread the dough in a mold about cm in diameter, both on the bottom and on the sides. For the filling you just have to sauté all the chopped vegetables in a pan. When they are almost done, add the spices and salt to taste along with the chopped tofu. Cover the mold with the mixture. Beat all the rennet ingredients and pour them over the filling. Bake at about degrees for about minutes, depending on each oven.