Summer is picnic time.
Whether in the mountains or a valley, by a lake or on the beach, a little picnic when on a day trip with family or friends is always a welcome change. When it comes to choosing what to pack, you can give your imagination free rein. All that matters is that the food is tasty and easy to prepare in advance.
Sonja: The most extraordinary cake that I’ve baked to date was for a Medieval wedding held in a castle. I had to be pretty creative with that multi-layer cake. I even made a 3D dragon out of modelling chocolate to sit on top of it. That was definitely one of the main highlights of my career.
The following dips are incredibly great because they are very quick and easy to prepare, taste incredibly good and can be combined with many things.
A stuffed aubergine is a true all-rounder. It not only makes a great antipasti, but also goes well in salad, on bread or with Burrata, tomatoes and avocado.
Cut an aubergine into thin slices lengthwise and roast in the oven for 20 minutes at 160°C. Place the slices in a mixture of about 200 ml olive oil, the zest of an organic lemon (ideally removed using an asparagus peeler), a teaspoon of salt, a teaspoon of chilli flakes or finely chopped fresh chillies (optional) and a finely diced garlic clove. If possible, allow the stuffed aubergine to marinade for several hours before eating it. Caution: high risk of addiction!
Cut rolled pancakes into little bite-size morsels and you’ve got the perfect finger food for a picnic on a hot summer’s day. You can fill them with anything you like. Our suggestion: sweet potato and goat’s cheese.
For the pancakes, mix an egg, 75g flour (preferably wholemeal), a pinch of salt and 125ml oat milk and fry in a pan with a little vegetable oil until as thin as possible (makes approx. 3 medium-sized pancakes).
For the sweet potato puree, boil a sweet potato until soft, puree each with half a teaspoon of turmeric, ground cumin and a pinch of salt until smooth and spread on the pancakes. Crumble on 3 – 4 tablespoons of goat’s cheese and top with cucumber, basil, carrots or even the stuffed aubergine, for example. Caution: don’t overfill the pancakes or they won’t roll up properly. After rolling the pancakes, cut them into finger-food-size pieces and place in a storage box ready for your picnic.
