Here are some easy picnic food recipe ideas to try which follows on from my previous blog about why picnics are good for children. All the recipes are suitable for vegetarians, apart from the tuna salad.
They are straight forward to make and don’t take long to bake in the oven. The flan and veggie rolls are delicious hot or cold. I’ve also included an easy to make guacamole recipe which is great for sandwich fillings or as a dip. The flapjacks and banana muffins are filling and perfect for keeping little ones going throughout the day!
Easy Picnic Recipe Ideas
Cheese and Onion Flan:
For the pastry:
- 1 oz rolled oats
- 4 oz plain flour
- 2 oz margarine
- 1 egg yolk
- pinch salt
- cold water
For the filling:
- 1 large or 2 small onions, thinly sliced
- ½ pint milk
- 2 eggs
- 3 oz grated cheese
- 2 oz butter
- 1 tomato, sliced
- Preheat oven to 200⁰C (400⁰F), Gas Mark 6.
- Sieve the flour and the salt, add the oats and rub in the margarine until fine.
- Mix to a firm dough with 1 egg yolk and a little cold water. Roll out pastry and line 7 or 8-inch flan dish.
- Heat butter in frying pan. Fry the onions in the hot butter and then the tomato.
- Lift out a little onion and the tomato for garnishing the flan afterwards.
- Mix the rest of the onions with the grated cheese, beaten eggs, milk and seasoning.
- Pour into pastry case and bake on middle shelf of the oven for 35 minutes until filling is firm and set and the pastry is crisp.
- Garnish with the onion and tomato.
Veggie Rolls by Becca Spry:
I didn’t have any manchego cheese so used cheddar cheese which worked well. I also didn’t have any frozen cranberries so had to leave them out. The rolls were still delicious so although I imagine that the cranberries are a nice addition, the recipe works well without them too! I also used pre rolled puff pastry which was much easier and quicker!
- 175g (6oz) crustless day-old wholemeal bread, torn into pieces
- 10g butter, for frying
- 2 leeks (150g/5½oz trimmed weight), thinly sliced
- 6 sage leaves, finely chopped
- 2 tsp fresh thyme leaves
- 3 free-range eggs, 1 beaten for egg wash
- 120g (4oz) Parmesan (or alternative vegetarian hard cheese), grated
- 100g (3½oz) manchego (or alternative vegetarian hard cheese), grated
- 500g (1lb 2oz) pack all-butter puff pastry
- 1 tsp plain flour, for dusting
- 50g (1¾oz) frozen cranberries
- salt and freshly ground black pepper
- Preheat the oven to 200⁰C (400⁰F), Gas Mark 6. Line two baking trays with baking paper.
- Whizz the bread in a food processor until you have fine breadcrumbs. Transfer to a mixing bowl.
- Melt the butter in a frying pan over a medium heat. Gently fry the leeks for 4–5 minutes. Add half the sage and thyme and fry for 2 minutes, or until softened but not coloured. Mix the leeks with the breadcrumbs and season with salt and pepper.
- In a separate bowl, whisk together three eggs, add the cheeses and remaining sage and thyme, season with salt and pepper. Tip into the breadcrumb mixture and mix well. Using your hands, form the mixture into two even-sized balls. Roll these balls between your palms into two 30cm/12in-long sausages.
- Roll out the pastry on a lightly floured surface until you have a 30x30cm/12x12in square. Cut the square in half lengthways to form two rectangles. Lay one of the sausages down each rectangle. Sprinkle over the cranberries. Take the first rectangle and fold one side up over the filling. Brush beaten egg down the other edge and fold it over the top and press lightly to seal the join. Repeat with the second rectangle of pastry.
- Turn the two long sausage rolls seam-side-down. Using a sharp knife, cut each length of pastry into eight even-sized sausage rolls. Make two small slits in the top of each one, taking care not to cut right through. Brush all the sausage rolls with beaten egg, then place on the prepared trays.
- Bake for 30 minutes, or until golden-brown and cooked through.
Tuna Salad by Sarah of Taming Twins
- 200g pasta (I used farfalle)
- 220g tuna, drained
- 520g tinned sweetcorn, drained (I used frozen sweetcorn which worked well too)
- cucumber, chopped into small chunks
- 2 red peppers, deseeded and chopped into cubes
For the dressing:
- 4 tbsp mayonnaise
- 4 tbsp creme fraiche
- 2 tsp Dijon mustard
- 1 lemon juice only
- 15 g fresh chives, finely chopped
- Cook the pasta according to the pack instructions. (approximately 10-12 minutes)
- Meanwhile mix the dressing ingredients until smooth.
- Drain the pasta and rinse in cold water.
- Mix all of the other ingredients together with the dressing.
- 1 small onion, finely chopped
- 2 tomatoes, finely chopped
- 4 ripe avocados, chopped
- bunch of coriander, finely chopped
- lime juice
- Put the onions, tomatoes, avocados and coriander in a bowl and mix well.
- Add salt and lime juice.
New England Banana Muffins:
- 1 ¾ cups of plain flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup granulated sugar
- ¼ cup melted butter
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
- 2 medium bananas, mashed
- 4 tablespoons milk
- 4 tablespoons maple syrup
- Heat oven to 190⁰C (375⁰F), Gas Mark 5. In a medium bowl, sift together the flour, baking soda and baking powder. Mix in the sugar.
- In a large bowl, combine the melted butter, beaten egg, vanilla extract, bananas, milk, and maple syrup and beat with a fork until well blended.
- Stir the banana mixture into the flour mixture, just until the dry ingredients are moistened. Spoon the batter into greased muffin tins.
- Bake 20 minutes or until the muffins are lightly browned.
- 175g (6oz) margarine
- 175g (6oz) demerara sugar
- 2 tablespoons of golden syrup
- 225g (8oz) rolled oats or porridge oats
- Grease and line a 18 x 27cm (7c11-inch) baking tray.
- Put the margarine in a large pan with the sugar and syrup. Melt the margarine gently. Do not allow the mixture to boil.
- Take the pan off the heat. Add the oats and mix well.
- Spoon the mixture into the tin and smooth with a fork.
- Put the tin on the middle shelf in your oven and bake the mixture for 25 minutes until the oats turn golden brown.
- Take the tin out of the oven and leave it for 10 minutes. Cut the mixture into pieces. Leave them in the tin until they are cold.
Mix white and black seedless grapes with satsuma/tangerine or clementine segments. Perfect for putting into small pots for children.
There are more sweet baking recipes in my blog Easy Baking Recipes to do with Children.
Hope you enjoy these easy picnic recipe ideas and have a wonderful picnic!