French style picnic: what to get healthy from food. French picnic at the foot of the Alps French style picnic
Problem
While summer brings warm days, it's time to have a picnic in nature. And instead of the boring barbecue, prepare picnic snacks for French recipes... Then, during breakfast on the grass, you can fully relax - after all, all the dishes for a picnic will be ready in advance. For example, what the authors of the book "My Kitchen in Paris" are preparing for this occasion.
Description
In the middle of the 19th century, Edouard Manet and Claude Monet painted pictures on the same subject - "Breakfast on the Grass". Manet's painting (which inspired Monet) made a lot of noise. His heroes are located in a forest clearing. A naked woman sits next to the two men, but they are so absorbed in conversation that they seem to completely ignore the nakedness of their companion. Fruit and bread fell out of the basket, but none of the picnic participants seem to be interested in food ...
How different it is from the Parisian picnics, which I happened to be, - where food is always in the foreground! As soon as the spring sun begins to warm, Parisians rush to the greenery and water. They stock up on baguettes, wine and other food and settle on the banks of the Seine and along the canals, on the Champ de Mars and in other city parks.
Picnics are a favorite format of summer gatherings for all my friends, because we have typical Parisian tiny apartments that cannot accommodate a crowd of guests. In addition, it is very easy to organize a picnic - each invitee must bring something from food or drink with them, and that's it. Here are my favorite picnic dishes - I hope you enjoy them.
What to cook for a picnic?
Muffin with sausage, pistachios and prunes
Cake au saucisson sec avec pistaches et prunes
Sausage cupcake? Why not! The French have been baking for a long time unsweetened cupcakes... They are sold in bakeries, they are served for lunch with salad in trendy cafes, and you will almost certainly see them at a picnic (this is where I first tried them). It is very easy to make such muffins, and for the filling you can use everything in the refrigerator: baked vegetables, cold meat, cheese.
Preparation: 20 minutes
Baking: 30-40 minutes
You will need:
250 g flour
15 g baking powder
150 g French dry-cured sausage or salami, finely chopped
80 g pistachios, chopped coarsely
100 g prunes, coarsely chopped
4 eggs
100 ml milk
150 ml olive oil
50 g natural yoghurt
1 tsp salt
pepper
Preheat oven to 180 ° C and line a rectangular muffin or bread pan with baking paper. In a bowl, combine flour, baking powder, sausage, pistachios, and prunes.
Beat the eggs separately until thick, light foam. Gradually add milk, butter and yogurt, then add salt and pepper, gently add flour mixture. Try not to knead too hard. (The longer you knead the dough, the more the gluten swells. For muffins (unlike bread), this is undesirable - after baking they will become tough. In order not to overdo it with kneading, you can use a spatula instead of a whisk.)
Put the dough in the prepared form and bake for 30-40 minutes (to check the readiness, stick a skewer into the center of the cake - it should remain clean). Let cool in mold.
Garlic mayonnaise with fresh crispy vegetables
Le grand aioli avec des crudites
Le grand aioli is usually not served during the aperitif, but as part of the main meal. But instead of the classic side dish of boiled vegetables I took some fresh ones (or crudites, as the French call them) - and it turned out to be a great appetizer.
Preparation: 20 minutes
You will need:
fresh vegetables(e.g. carrots, radishes, peppers, chicory leaves, and cherry tomatoes)
For the aioli sauce:
1 slice white bread without crust
4 tbsp. l. milk
4 cloves of garlic
1 egg yolk
250 ml olive oil (not extra virgin)
3 tbsp. l. lemon juice
salt and pepper
Wash and peel vegetables if necessary. Do not remove the stems - it is nicer with them.
Soak bread in milk for 10 minutes. Squeeze excess liquid out of it and rub with garlic in a mortar into a homogeneous paste. Add the yolk and continue to grind. Then gradually, in a few drops, start adding oil; do not stop working with the pestle. When the sauce thickens, pour in lemon juice and season to taste with salt and pepper.
If you intend to serve the aioli later, transfer it to an airtight container and refrigerate. Use the same day. Whisk a little before serving - the sauce may thicken in the refrigerator.
Serve the sauce in a bowl, spreading the vegetables around.
Cold creamy potato and cauliflower soup
Creme Vichyssoise au chou-fleur glace
The French and Americans consider the Vichyssoise to be their invention - choose for yourself who to believe. The truth can no longer be established. According to one version, French chef Louis Dia prepared this soup in 1914 at the Ritz-Carlton, New York. The culinary artist spent his childhood not far from the French resort town of Vichy, and therefore he called his creation Vichysoise - that is, "as they do in Vichy."
The first warm rays of the sun slightly melted the snow on the peaks of the French Alps, mountain marmots greet the sunrise with a whistle after a long winter hibernation, ski slopes have turned into green walking paths. Finally, there is an opportunity to get out into nature and organize a picnic! With friends or family, a picnic is a great occasion to bask in the sun, enjoy the singing of birds and the nature around us in the circle of loved ones. A special correspondent from France, especially for our readers, found out about a real French picnic.
By the way, the very word picnic - "pique-nique" comes from France. It consists of two words, the first of them "piquer, picorer" is literally translated as "peck", and the second - "nique" means something small and insignificant. In the 17th century, organizing a picnic literally meant organizing a meal in which everyone took part. Today this tradition is pretty well entrenched in France. Therefore, when you are invited to dinner, the rules of etiquette require you to ask: "Should I cook something?" In response, you may be asked to bring dessert or a bottle of wine, or prepare an appetizer for an aperitif.
In a social survey, 70 percent of French people said they just love to organize picnics and do it at least once a year. An enjoyable ritual requires careful preparation. In addition to the dishes themselves, important components are: a beautiful tablecloth, a wicker basket, multi-colored dishes and wine glasses. And the most essential picnic accessory is the corkscrew! The common mistake of the French, according to the results of the same social survey, is to constantly forget the tailspin! Scientists have also found that 62 percent of French people return home from a picnic for a corkscrew ...
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French picnic menu
The menu for a real French picnic is very varied, as well as French cuisine generally. It is not for nothing that French gastronomic culture was included in the UNESCO World Heritage List ...jpg)
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But if you think that champagne flows like a river at a French picnic, then you are deeply mistaken! The French never drink champagne in nature. Firstly, not everyone can afford this expensive pleasure - a bottle of good champagne in France costs 35 euros and more. And, secondly, champagne is a drink for other, more significant occasions. Beer is the leader among picnic drinks, followed by rosé wine, which is refrigerated two days before the event. And also - a cocktail that is especially popular in nature - rose wine with grapefruit liqueur.
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Lentil salad with salmon
First, prepare the lentils. To do this, cut the onion into thin slices, and the carrots into cubes. Melt in a large saucepan butter, add onions and carrots, simmer vegetables over low heat for 2 - 3 minutes. Add lentils and spices to the vegetables, fill everything with water (take three glasses of water for a glass of lentils) and cook until the lentils become soft. Pour some of the broth from the pan that remains after cooking the lentils, we need 4 tablespoons, drain the rest.
Now let's prepare the yogurt sauce for the salad. To do this, mix balsamic vinegar, salt and pepper. Add yogurt and broth, mix.
Then combine the sauce and lentils. Cut the salmon into thin slices and add the cherry tomatoes cut in half before serving.
Mini muffins with mint and zucchini
Three zucchini and cheese on a coarse grater. Preheat the pan, add 2 tablespoons of olive oil, add the zucchini and simmer everything over low heat for about 5 minutes.
At this time, mix flour and dry yeast. Add eggs, butter and milk, stirring constantly. Then add zucchini, Parmesan, mint and spices to the dough. We bake mini-muffins with mint and zucchini in small tins for 20 minutes, in an oven preheated to 180 degrees, or put in a large cake pan for 45 minutes. Bon appétit!
Go for a picnic and then your weekend will not only be fun. But also delicious!
Finally, we have waited for a real spring and warm days! Such wonderful weather, which means our favorite time for outdoor picnics has come! It's great to go to the park or out of town with a basket of snacks, when there is beautiful nature around and there is no need to rush anywhere ... You know how many interesting and funny picnic ideas we have found in European blogs, we will tell you a little about all of them soon. Today we have a Parisian picnic organized by Magdalena and Liz from Germany.
Let yourself and you arrange a little France in nature, as well as treat yourself to homemade ice cream.
We have already tried making homemade ice cream according to the recipe of Magdalena and Liz and I must admit that it is not only healthy, but also delicious in taste! Moreover, it is quite simple to prepare, and best of all, you do not need an ice cream maker for this. To enjoy a cold dessert in nature, as always, a cooler bag will help us out.
Ice cream with Oreo cookies or fresh strawberries and raspberries.
Ingredients:
- 4-5 ripe bananas (sliced and frozen)
- 1-2 tbsp mascarpone
- 100 ml milk or cream
- some sugar or honey
- 4-5 pieces Oreo cookies or a handful of raspberries and strawberries (to taste)
- 1 tbsp lemon juice
- 1 vanilla pod
Cooking method:
To make ice cream, all you need to do is mix all the ingredients in a blender to a puree consistency and refrigerate.
Incredibly simple, isn't it?
For more photos from the Paris picnic, check out the Fein & Fabelhaft blog.
And dishes and decor for sweets from Miss Etoile, which were used by Magdalena and Liz, are in our
While summer brings warm days, it's time to have a picnic in nature. And instead of the boring barbecue, prepare picnic snacks according to French recipes. Then, during breakfast on the grass, you can fully relax - after all, all the dishes for a picnic will be ready in advance. For example, what the acquaintances of the author of the book "My Kitchen in Paris" are preparing for this occasion.
In the middle of the 19th century, Edouard Manet and Claude Monet painted pictures on the same subject - "Breakfast on the Grass". Manet's painting (which inspired Monet) made a lot of noise. His heroes are located in a forest clearing. A naked woman sits next to the two men, but they are so absorbed in conversation that they seem to completely ignore the nakedness of their companion. Fruit and bread fell out of the basket, but none of the picnic participants seem to be interested in food ...
How different this is from the Parisian picnics, which I happened to be, - where food is always in the foreground! As soon as the spring sun begins to warm, Parisians rush to the greenery and water. They stock up on baguettes, wine and other food and settle on the banks of the Seine and along the canals, on the Champ de Mars and in other city parks.
Picnics are a favorite format of summer gatherings for all my friends, because we have typical Parisian tiny apartments that cannot accommodate a crowd of guests. In addition, it is very easy to organize a picnic - each invitee must bring something from food or drink with them, and that's it. Here are my favorite picnic dishes - I hope you enjoy them.
Muffin with sausage, pistachios and prunes
Cake au saucisson sec avec pistaches et prunes
Sausage cupcake? Why not! The French have been baking savory muffins for quite some time now. They are sold in bakeries, they are served for lunch with salad in trendy cafes, and you will almost certainly see them at a picnic (this is where I first tried them). It is very easy to make such muffins, and for the filling you can use everything in the refrigerator: baked vegetables, cold meat, cheese.
Preparation: 20 minutes
Baking: 30-40 minutes
You will need:
- 250 g flour
- 15 g baking powder
- 150 g French dry-cured sausage or salami, finely chopped
- 80 g pistachios, chopped coarsely
- 100 g prunes, coarsely chopped
- 4 eggs
- 100 ml milk
- 150 ml olive oil
- 50 g natural yoghurt
- 1 tsp salt
- pepper
- Preheat oven to 180 ° C and line a rectangular muffin or bread pan with baking paper. In a bowl, combine flour, baking powder, sausage, pistachios, and prunes.
- Beat the eggs separately until thick, light foam. Gradually add milk, butter and yogurt, then add salt and pepper, gently add flour mixture. Try not to knead too hard. (The longer you knead the dough, the more the gluten swells. For muffins (unlike bread), this is undesirable - after baking they will become tough. In order not to overdo it with kneading, you can use a spatula instead of a whisk.)
- Put the dough in the prepared form and bake for 30-40 minutes (to check the readiness, stick a skewer into the center of the cake - it should remain clean). Let cool in mold.
Garlic mayonnaise with fresh crispy vegetables
Le grand aioli avec des crudites
Le grand aioli is usually not served during the aperitif, but as part of the main meal. But instead of the classic side dish of boiled vegetables, I took some fresh ones (or crudites, as the French call them) - and it turned out to be an excellent appetizer.
Preparation: 20 minutes
You will need:
- fresh vegetables (such as carrots, radishes, peppers, chicory leaves, and cherry tomatoes)
For the aioli sauce:
- 1 slice of white bread without crust
- 4 tbsp. l. milk
- 4 cloves of garlic
- 1 egg yolk
- 250 ml olive oil (not extra virgin)
- 3 tbsp. l. lemon juice
- salt and pepper
- Wash and peel vegetables if necessary. Do not remove the stems - it is nicer with them.
- Soak bread in milk for 10 minutes. Squeeze excess liquid out of it and rub with garlic in a mortar into a homogeneous paste. Add the yolk and continue to grind. Then gradually, in a few drops, start adding oil; do not stop working with the pestle. When the sauce thickens, pour in the lemon juice and season to taste with salt and pepper.
- If you intend to serve the aioli later, transfer it to an airtight container and refrigerate. Use the same day. Whisk a little before serving - the sauce can thicken in the refrigerator.
- Serve the sauce in a bowl, spreading the vegetables around.
Cold creamy potato and cauliflower soup
Creme Vichyssoise au chou-fleur glace
The French and Americans consider the Vichyssoise to be their invention - choose for yourself who to believe. The truth can no longer be established. According to one version, French chef Louis Dia prepared this soup in 1914 at the Ritz-Carlton, New York. The culinary specialist spent his childhood near the French resort town of Vichy, and therefore he called his creation Vichy - that is, "as they do in Vichy."
IN classic recipe potatoes and leeks are used, but I replaced the leek with cauliflower- with her, the soup turns out to be softer. Prepare vichyçoise ahead of time so you have time to cool it down. And then, before the picnic, you just have to pour it into a flask.
Preparation: 30 minutes
Cooking: 25 minutes
Cooling down: minimum 4 hours
You will need:
- a piece of butter
- 1 small head of cauliflower (600 g), disassemble into inflorescences (part of the stems can also be used)
- 250 g potatoes, chopped coarsely
- 1 onion, chopped
- 1.2 l hot vegetable or chicken broth
- 600 ml milk
- 100 g crème fraîche (can be replaced with non-acidic sour cream 20-25% fat) plus a little more
- salt and white pepper
- handful of chopped chives
- Melt the butter in a saucepan over low heat, add the cabbage, potatoes and onions and cook for 5 minutes until the onions are tender. Do not brown the vegetables.
- Pour in broth and simmer for 20 minutes. Let cool slightly and then add milk and crème fraîche. Scroll in a blender and season with salt and pepper.
- Refrigerate the soup for at least 4 hours. Serve cold with a spoonful of crème fraîche and some chives.
Comment on the article "French picnic: 3 recipes for breakfast on the grass - like in Paris"
What to do in Paris without knowing French: 3 recipes. "I have to go to Paris on business, urgently ..." One of the central arguments put forward, preferring American or European clinics to ours. How to speak English in Paris and eat French.
Pumpkin soup- it is delicious?. Ideas, advice. Cooking. Well, in principle, if you eat pumpkin and puree soups in general, then pumpkin you should like it. Try pumpkin muffin. The pumpkin is not felt there, but because of it the cupcake turns out very juicy.
Festive breakfast. Girlfriends, friends. About her, about the girl's. Discussion of questions about a woman's life in the family, at work, relationships with And what is a festive breakfast for you? Today my son asked for a festive breakfast, except for me to offer all the same to finish the Bird's milk ...
I think this is much worse than sausage. Mayonnaise and ketchup slag the body. Therefore, the question of giving or not giving the child nipples with sausage is not in front of me. Puree soup only. Everything else is in pieces. By the time we are 9 months old for pedagogical complementary foods ...
children are 11 years old, and for some reason they need to put them on pasta and cold pizza, yeah, in nature, because they don't know how to cook lamb ribs+ some barbecue, kupaty and ...
I read the Wikipedia links about the ballet "The Flames of Paris" and came across a wonderful anecdote How to make friends in Paris. We started going to the meetings of tourists and residents of Paris, which was organized by a certain Jim. As in that joke -And what else is there and the sea?
Half a day in Paris. Sights. Independent travel. You can have time to run through the Louvre, but is it worth changing the walk to a museum? If you have to cover a long distance, the metro in Paris is very convenient.
In my opinion, it is quite possible to buy croissants in the super and eat them for breakfast in your apartment, and not order them twice as expensive in a cafe. with sausages gobble up with the same pleasure as Picnic in French: 3 recipes for breakfast on the grass - like in Paris.
About soups and more. Vacation vacation. Child from 7 to 10. Soups (my daughter loves beetroot and lentil / bean, I cook cream for my son - pumpkin or cauliflower soups), stewed zucchini, sauerkraut or vinaigrette Fish sausage and crab stick sausage.
Cauliflower cream soup. Teach to cook !. Cooking. Culinary recipes, help and advice on cooking, holiday menu and receiving guests The annotation says that children eat with a bang and adults. I confirm. It is also convenient to make from frozen cabbage.
Voucher tourism. Traveling abroad and in Russia: buying a tour, booking a hotel, visa My mother and I will have to fly to Paris on a tour. Until recently, I hoped that the visa was not With them in a suitcase they brought a lot of things for breakfast - for children, custard porridge ...
Cauliflower puree soup In a blender, grind boiled cauliflower and a little broth (you can also from cubes), add heavy cream, mix, top with shrimp, croutons and greens. A very light soup, and most importantly, it is made very quickly.
1. Cabbage (chop into cubes, boil in salted water, stew a little, adding salt and a little sugar to taste, then splash milk, more sauerkraut stewed with fried onions, black pepper and dried porcini mushrooms. potatoes with fried onions (no mushrooms) ...
questions about Paris. France. Voucher tourism. returned a week ago. breakfasts were included in the hotel price, then they ate only once (there are such huge portions everywhere !!!), for three. What to do in Paris without knowing French: 3 recipes. How to make friends in Paris.
In Shokoladnitsa there is usually one creamy champignon soup from soups. ... and tomato-basil sauce Fresh from citrus fruits Green tea with honey Lunch Soup - asparagus puree Medallion of grilled beef tenderloin with Today I tried a muffin from rye flour in the "chocolate maker ...
I use cauliflower in one single form - boil (or microwaves the head), disassemble into inflorescences, roll each in flour and an egg and fry it in rast. oil in a skillet. "Soup - mashed cauliflower and potatoes.
The daughter prefers to dress with mayonnaise. Cauliflower and potato puree soup. Cheese soup These are sold (in a red-and-blue package with an onion) processed curd cheeses of the usual Soviet format.
Paris is just like any other city in Europe! And the food is excellent and there are all cans and yoghurts and confess where did you get the amlet? the French have a croisone with coffee for breakfast and that's it .... Montparnasse you say? in my opinion it is far enough from our hotel. we will live next to ...
A hot question at a picnic. Hot dishes. Cooking. Culinary recipes, help and advice on cooking, holiday menu and Also this pie is very convenient to take with you to a picnic. French picnic: 3 recipes for breakfast on the grass - like in Paris.
Brussels sprouts and green beans.. Ideas, advice. Cooking. Brussels sprouts and green beans. What to portray from entogo? Grind with a blender to the state of a puree soup, season (you can processed cheese, you can directly on the plate with cheese or just ...
Picnic- the word is understandable in all languages. And wherever you are, picnic- this is air, a beautiful landscape and ... food. How to assemble a basket to make it tasty, interesting and not difficult? The home stove has enough complications. And in nature you just need to relax!
French grace
Of course, hunting was the favorite pastime of the French nobles. But the gentlemen of the aristocrats on the "quail" hunt were accompanied by baskets of food in order to refresh themselves thoroughly before the main entertainment of the yard. This breakfast on the grass was of great importance to everyone present. Intrigues, politics, languid love glances and gossip of secular fashionistas. It was there that special traditions and etiquette developed.
The main dish in the "French basket" should be a cold pie. For example - from shortcrust pastry... The filling can be made from pieces of brisket with eggs, whipped with cream. The second one can be put sweet pie, in French - tart, from the same shortcrust pastry, but with fruit and sweet cream. The French love biscuits soaked in liquor and tiny chocolate muffins... Of course, the picnic set includes cheese, wine and vegetables: tomatoes, bell peppers and lots of salad.
Italian picnic
Previously, ordinary people dined outdoors in Italy. The peasants' food was not distinguished by sophistication, but it was very satisfying and tasty. The sunny traditions of Italy have migrated to us with soft and hard cheeses, hearty bread and delicious Italian dry-cured ham. By the way, Italians can eat this delicious dish with melon or other sweet fruits. Undoubtedly, vegetables should be present in the Italian basket. Fans of a denser snack will love it closed pizza calzone and an indispensable Italian sandwich. It consists of two large loaves of bread, boiled meat and vegetables between the layers. By the way, this giant can be grilled - then it will be covered appetizing crust... In general, the variety of Italian sandwiches is very great. To try them all, you need to go to nature every day. You can take with you thin triangles of bread with layers of ham and cheese, or you can make a classic bruschetta. There is just a mountain of amazing fillings in it. This is olive paste, and even portions vegetable stew... A bottle of Italian wine will help create a romantic atmosphere.
Picnic basket in english style
Fashion on picnics in Great Britain became an elegant socialite snack of the 19th century. The prim British loved to relax in nature so much that they even created a special Picnic society. The members of this club preferred to gather in city parks in order to have a tasty and thorough refreshment in nature.
In the basket "in English" you need to put sandwiches with cold meat and eggs. In the English set, the benefits of cucumbers and watercress are important. These vegetables pair wonderfully with the main course. english picnic- pies from choux pastry with pork. Moreover, the filling itself looks like our usual brawn.
Exquisite picnic dish serve chicken pieces with a special sauce of curry and mayonnaise. This is a British classic that you can try to fit into a large bun. This is exactly what modern Englishmen do on a picnic. You can grab canned beer from alcohol, and gin or rum for hotter lovers.
It is from England that the indispensable attributes of English originate picnic: a blanket, a tablecloth and an impressive suitcase with dishes. The conservatism of British people lies in the porcelain plates and cutlery.