Our picnic recipes is Can Pep´s Rey compound of picnic cooking instructions featuring 10 recipes for simple but thoughtful dishes for your picnic ventures under the sun and not, some staples from Spring Summer 21—others are personal favourites that we cook at home for the families. It is an online cookbook born of a strange time, one in which the world took a collective deep breath and went into an unprecedented lockdown, isolation becoming the new normal for many.
All the recipes featured are the creation of our designer Lea Russ.
Photographed by Paul Conradi.
2 tablespoons of olive oil
Chop the fennel in slices, as thin as possible. Use all the juice of the orange and the lemon and pour it over the fennel. Rub also the zest of the lemon and orange over the salad. Pour 2 tablespoons of oil over it and give a lot of salt and pepper. Prep it 2 hours before you eat it so it can soak in properly.
500 grams green asparagus
2 garlic cloves
3 tablespoons bread crumbs
2 small egg yolks
70 gramm butter
2 tablespoons olive oil
Cut off the ends of the asparagus and chop the rest in pieces. Boil them for 3 minutes in a pot of water to take away bitterness. Put the asparagus directly to cold water so it stops cooking. Melt 40 grams of the butter and roast the bread crumbs in it, put them aside for a second. Heat the olive oil in a pan and and start frying the peeled garlic in it. A second later start frying the asparagus in it. When everything is nicely roasted (and still al dente), turn off the heat. Use a strainer to let the raw egg yolk drop over the hot asparagus. Stir everything and put the bread crumbs on top. Some salt and pepper and you are done.
(this salad is only tasty if you have sunny tomatoes around you)
5 Big tomatoes
1 big onion
5 tablespoons olive oil
1- 2 tablespoon apple cider vinegar (amount depends on your taste)
Cut the tomatoes in rough chunks, same as the onions. Add the olive oil, apple cider vinegar, salt, pepper and you're done. The longer the tomatoe salad has time to soak, the better. So preparing it in the morning for the evening makes it perfect.
White beans Salad
400 grams Corona beans
2 tablespoons of olive oil
Wash the beans properly so all the foam washes off. Pour olive oil, lemon juice, salt and pepper over the beans and mix them. For the garlic, use a press so the flavor gets everywhere. Mix it again and put the lemon zest and parsley on top of the salad. Done!
500 grams of the smallest hard cooking potatoes you can find
3 big Avocados
5 spring onions
1 package of cress
2 tablespoons coarse mustard
3 tablespoons olive oil
1 tablespoon white wine vinegar
Cut all the potatoes in halves and cook them until they are done. As soon as they cooled down, put them in a bowl with small chunks of the avocado and the chopped spring onion. Poor the juice of the lemon directly over the avocado so it wont turn brown. Mix the mustard, vinegar, olive oil and agave sirup together in a small jar and pour it over the salad. Last but not least sprinkle the cress over everything and don’t forget to put enough salt and pepper.