5 recipes to take pack for a picnic
Simple and tasty recipes for the summer
In the midst of the holidays, the last thing we want is to be wasting time in the kitchen. But how can you not give up the pleasure of a tasty and light meal? In this guide, we will show you 5 simple recipes to prepare, ideal s for your days out!
Serves: 4 Time: 25 min
1 onion, 2 aubergines, 1 pepper, 1 scamorza cheese, fresh or dried mint.
Wash and dry the chosen vegetables. Cut everything into thin, even strips using a vegetable cutter. Dress the vegetables in oil, salt and fresh or dried mint. Place everything in a tagine or microwave container with a lid. Cook on P80 for 7 minutes, mixing halfway through. Leave to rest for 5 minutes. Remove from oven and add scamorza cheese that has been cut into small pieces. Place in microwave for 3 minutes on P80.
Serves: 2 Time: 25 min
Short pasta 180 g, 200 g of pumpkin, salt as required, 1 sachet of saffron, soya cream, grated parmesan, pepper, Oil as required.
Clean the pumpkin and cut it into small pieces. Put a tablespoon of oil and the pumpkin in a high tray, and cook for 5 minutes on P80. In the meanwhile, boil water in a bowl on P100 for 2 minutes. When the water boils, cook the pasta for the duration indicated on the packet. Dissolve the saffron in the soya cream and mix well. Drain the pasta. Add the past to the tray with the browned pumpkin, mix and add soya cream. Place in the oven for 3 minutes on P80, until a creamy sauce has formed. Mix halfway through, leave to rest for 2 minutes and serve with ground pepper and grated cheese.
Serves: 4 Time: 15 min
2 eggs, 150 g of peas, 3 tablespoons of saffron-flavoured cream, 50 g of grated cheese, a bunch of fresh herbs, 1 tablespoon of saffron stems, pepper, salt and oil as required.
Cook peas in a bowl on P50 for 5 minutes. Chop the herbs and add to grated cheese. In a high bowl, place a tablespoon of oil and pour in the peas. Cook for 2 minutes on P100. Beat the eggs with a pinch of salt, adding the cream, pepper and saffron. Continuing to beat them, add cheese and herbs. Mix and pour into the bowl of peas. Turn on the microwave on P80 for 5 minutes. Check half way through cooking. Leave to rest in the closed oven for 2 minutes, then serve hot.
Mini mushroom tart with parmesan garnish
Serves: 2 Time: 40 min
125 gr mushrooms, 8 g butter, 25 g dried breadcrumbs, 25 ml milk, 1 egg, 18g parmesan cheese, 1 shallot, salt and pepper to taste, oil as required.
Mousse ingredients: 125 g milk, 50 g parmesan cheese, 1 gelatine sheet, 8 g butter, 8 g flour, 100g whipped cream, salt and pepper to taste.
Remove the head from the base of the porcini mushrooms, removing any dirt from the base sections. Clean the mushrooms with a damp cloth. Cut the head and base into julienne shapes. Fry in 4 spoons of extra virgin olive oil in 2 pans. Put the bases in one and the heads in the other. Lightly stir fry and then cook over a medium heat for 7-8 minutes. Mix the two parts and remove the garlic and leave to rest. Blend and check the seasoning. Let the cream cool and then mix with the eggs, parmesan and milk. After you have achieved a smooth and homogeneous blend, take some single-serve moulds, grease and dust with grated bread to create a crust so you can easily remove the mix from the mould when cooked. Cook at 180°. Pour the mix into the moulds. They should not be filled to the brim to prevent overflow during cooking. Place in the oven and cook for 15-20 minutes until the surface is golden. Make a simple light béchamel sauce. In the meantime soak the gelatine in a bowl of cold water. Once softened, add it to the warm and mix along with the parmesan. Let cook. Mix the béchamel with the whipped cream using a silicone spoon and moving from the bottom to the top until you have a frothy mix.
Fresh cooked spinach with chive citronette dressing
Serves: 2 Time: 20 min
250 gr of fresh spinach (washed and ready-to-use), 7,5 gr fresh chives (finely chopped), ½ tablespoon of lemon juice, oil as required, salt to tast.
Pour 100 ml of water into the designated reservoir in the lower cavity. Heat the oven to 120°C and press the ‘Steam’ button. Place the spinach on a drip tray. Once the temperature has been reached, place the drip tray on the third shelf and cook for approximately 20-25 minutes. In the meantime, prepare the sauce: use a fork to beat the salt and lemon juice together in a bowl. Pour in the extra-virgin olive oil, a little at a time, and add the chives. Dress the slightly tepid or room temperature spinach and serve.
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