Summer, as we know, it is time to picnic.We offer you a small menu of dishes which are ideal for the festive meal on the nature .
Salad with roasted vegetables and shrimp
- 4 tbsp.l olive oil
- 1 zucchini, sliced
- 1 red pepper, sliced in half and peeled
- 450 g penne pasta
- 350 g of finished shrimp
- 10 black olives
- 80 g of green leaf lettuce
- 1 tbsp.l lemon juice
- 2 tbsp.l fresh dill, chopped
Preheat grill.Coat the zucchini slices and arrange half of the oil on the grill with peppers.Bake for 10 minutes, turning the pieces once zucchini.Allow the pieces to cool the zucchini and pepper, place in a sealed bag.Leave for 10 minutes to cool down the peppers.Cook the pasta according to package directions.Drain and rinse under cold water.Peel peppers peeled and cut into pieces.Toss with zucchini, shrimp, pasta, olives and lettuce.In a bowl, whisk together the remaining olive oil with the lemon juice and dill.Season with salt, black pepper and sprinkle the salad dressing.Put in the refrigerator.
CHICKEN skewers with chilli, lemon and mint
- 900 g chicken breast without skin and seeds, cut into strips
- 4 tbsp.l olive oil
- grated zest and juice of 1 large lemon
- 1-2 small red chilli, seeded and finely chopped
- 3 tbsp.l chopped mint
sauce dip:
- 200 grams of yogurt or sour cream
- 3 tbsp.l chopped mint
- 1 tbsp.l lemon juice
Place the chicken in a bowl and season with salt and black pepper.Add butter, lemon zest and juice, chilli and mint, stir.Cover and leave for 30 minutes or overnight to marinate.Soak wooden skewers 16 in cold water for 20 minutes.Preheat the grill.Put the chicken on skewers and place on the grill, padded foil.
Zapekaytn on the grill for 10-12 minutes, turning, until cooked.Allow to cool.
Mix yogurt, mint and lemon, spread out in small containers.Arrange all the boxes for a picnic.
Children can marinate the chicken in half 2 tbsp of honey and 1 tablespoon sesame oil.Dip can be replaced with simple ketchup or barbecue sauce.
ICE tomato soup with basil
On 6 servings:
- 3 tbsp.l olive oil
- 1 onion, finely chopped
- 3 cloves garlic, crushed
- 1 tbsp.l fennel seeds
- 1/2 Art.l ground cumin
- 450 g ripe tomatoes, sliced
- 400 g Bank of canned tomatoes, chopped
- 1 tbsp.l sugar
- 600 ml vegetable broth
- a handful of fresh basil
In a saucepan, heat 1 tbsp.l oil, fry the onion and garlic for three minutes until soft.Add fennel seeds and cumin and cook for another 30 seconds.Add the fresh and canned tomatoes, sugar and broth, bring to a boil.Season with sea salt and black pepper, reduce heat and cover.Simmer 20 minutes, then add the basil, saving a few leaves for decoration.Remove from the heat and let the mixture cool slightly, then pour into a blender and make a homogeneous puree.Pass through a sieve to get rid of the skins and pips.Allow to cool, then chill in the refrigerator.Pour the soup in a thermos.Before serving, add a handful of ice cubes, sprinkle with olive oil and garnish with the remaining basil.
PEACH CAKE with cinnamon
LEMONADE
Materials kuking.net
