3 recipes that won’t fail even high-end restaurant dishes

Trends in outdoor camping breakfasts have changed significantly in recent years, says Ernesta Dapkiné, director of communications and image at the Maxima retail chain. More and more people are looking for healthier and more interesting alternatives to traditional sandwiches or sausages. Among popular breakfast options, various cereals and porridges dominate in nature, reborn in new, more modern recipes.

“Easy and quick cooking is always relevant for picnickers, so for breakfast, a variety of cereals is a real salvation. Boiled oat and three-grain cereals, as well as semolina and wheat semolina, rank among the best sellers.

Barley groats were relegated to the background for a while, but in recent years they have been gaining popularity again. It can be assumed that quarantine prompted the rediscovery of these grains. Buyers also like quickly prepared porridges, but attention to them increases in the cold season”, says E. Dapkienė.

During this season, dietitians allow campers to try 3 recipes, according to which the prepared dishes are not inferior to high-class restaurant dishes:

A bowl of soaked buckwheat with a smidgen and avocado

You will need: 1 glass of beans,

2 glasses of water,

1 ripe avocado,

A small bundle of smidgen,

1 handful of cherry tomatoes,

A piece of butter for frying,

Favorite herbs (coriander, basil),

salt,

Pepper.

We produce: Wash the buckwheat several times with clean water, then pour two glasses of water and soak it overnight.

Start preparing breakfast with smidars: wash them, cut off the ends, cut the edible part into several parts and fry them on butter in a heated pan.

Add a handful of chopped tomatoes, season with salt and pepper.

After a few minutes, add the swollen buckwheat next to the vegetables, mix everything well.

Put the prepared buckwheat in a serving bowl.

Add pitted and sliced ​​avocado on top.

Garnish with your favorite herbs. Delicious!

Mushroom caps with quail secret

You will need: 6 large porcini mushrooms (about 7-9 cm in diameter),

6 quail eggs,

1 tomato,

A few slices of bell pepper,

1 clove garlic,

A piece of hard cheese,

A drizzle of olive oil,

salt,

Pepper.

We produce: Cut off the stems of the champignons and leave as many holes in the mushroom caps as possible.

Blanch the tomato, peel the skin and finely chop it with paprika.

Mix chopped vegetables with two teaspoons of olive oil, chopped herbs, garlic, salt and pepper.

Fill the mushroom caps with the filling and cook on a hot grill until the mushrooms begin to soften.

After they soften, put a quail egg in the center of each mushroom, sprinkle with hard cheese and bake until the product is fully cooked.

It can be served with your favorite fresh vegetables and toasted bread. Bon appetit!

Fill lavash with tuna and grill

You will need: 1-2 pcs. Lavash sheets,

Cans of canned tuna (~ 160 g.),

celery stalk,

½ red onion,

1-2 tablespoons of mayonnaise,

1 tablespoon Dijon mustard,

A slice of hard cheese (eg cheddar),

favorite herbs,

salt,

Pepper.

We produce: Drain the tuna, put it in a bowl, break up large pieces with a fork.

Cut the stalk of celery into small slices, chop the onion, add mayonnaise, mustard and mix everything well.

Season the resulting mass with your favorite herbs, salt and pepper, grate the desired amount of cheese.

Spread the lavash sheets with the resulting tuna mass, neatly roll them into tubes and grill for about 10 minutes – until the cheese melts and the edges of the lavash are toasted. Have a delicious breakfast!

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