Don’t wait for Spring! Having a picnic on a beautiful fall or winter sunny day is a great experience.
Follow the no-stress planning and recipes from this picnic, that includes a warm soup for a cool day. Cook most of it the night before your picnic to enjoy a 25 minute pack and go on the next day!
The day before
Make the blueberries mini cakes
Cook the chicken breast and prepare the chicken salad
Make the soup and store in the fridge in the pot
The day of the picnic
Warm-up the thermos, warm-up the soup
Make the sandwiches
Pack up and go!
Shopping list:
Fruits and veggies:
300 grams of mushrooms
2 shallots
100 grams of blueberries
some lettuce leaves
a few branches of tarragon
one celery branch
grapes
From the fridge
150 ml of heavy cream
2 eggs
65 grams of butter
125 grams of Farmer cheese or cream cheese
About 200 grams of cooked chicken breast (marinated is better)
Brie cheese
From the pantry
white wine
chicken or vegetable stock
a handful of nuts
125 grams of almond flour
75 grams of sugar
¼ cup of sliced almonds
fig jam
Loaf of bread
Olive oil and balsamic vinegar