Was Starbucks the inventor of the Pumpkin Spice Latte? We’ll probably never know, but the coffee shop chain most certainly was responsible for the immense popularity of the drink. Traditionally only available at Starbucks during autumn, the drink gets added to the seasonal menu a bit earlier every year, a testament to its popularity.

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A green-hued autumnal drink

However, after a more than 20-year reign, the Pumpkin Spice Latte era might soon come to an end. Made with the popular matcha instead of caffeine, the Pumpkin Spice Matcha Latte is said to be milder in taste and perfect for anyone who doesn’t like coffee or the immediate spike in energy it can provoke. Instead, matcha is widely considered to have a range of health benefits, attributed to its antioxidant properties and alleged anti-inflammatory effect. Moreover, its typical lemon green colour is easily recognisable and scores well on social media.

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Starbucks fans all over the world are increasingly under the spell of a drink that was part of the so-called secret menu – a list of drinks only available upon special request to the barista, requiring the customer to give clear instructions on how to prepare it. The Pumpkin Spice Matcha Latte used to be one of them, but due to its growing popularity, Starbucks has now made it part of its temporary offers on the app.

However, when the drink is not available through the offers tab on the app or when one wants to order a Pumpkin Spice Matcha Latte in real life, this still requires a list of instructions to be given to the barista:

1. Ask for a Grande Iced Matcha Latte.
2. Add oat milk instead of 2% milk.
3. Remove the classic syrup.
4. Add two pumps of brown sugar syrup, one pump of pumpkin sauce, pumpkin cream cold foam, and pumpkin spice topping.

Before ordering a Pumpkin Spice Matcha Latte or trying to make one, however, it is worth noting that the surge in matcha demand over the recent years has led to some discontent and even shortages in Japan. Local producers are specifically asking everyone not to mix the different kinds of matcha and not to use the so-called ceremonial-grade matcha for other purposes, making sure it remains available to those who wish to enjoy it in its traditional form.

L’article Pumpkin Spice Matcha Latte is the internet’s latest Starbucks obsession est apparu en premier sur Travel Tomorrow.

After the fluffy seagull latte, TikTok is now obsessing over a new type of food-related topic: stretchy yoghurt, also known as sticky yoghurt. While the times of frozen yoghurt have come and gone, videos of its sticky, almost stringy cousin have now become too omnipresent to neglect.

But where did the trend come from? According to the internet, stretchy yoghurt has actually been around for a while. In many Asian countries, street vendors and restaurants have been serving the remarkable snack for years. However, the main reason why the dessert has become so popular on social media over the past few months is a store called Mamie’s Yoghurt in Queens, New York City. The shop has brought stretchy yoghurt to the attention of food lovers in the US, making it a hit on TikTok.

@g0ldf13h Stretchy yogurt – would you try?! Mamie’s Yogurt – Flushing, NY #stretchyyogurt #flushingeats #nycfoodie #yogurtlover #flushingny #asiandessert #foodiefinds #nycspots ♬ House Glamor Fashion – PMsound

Yet what is stretchy yoghurt? As the name might suggest, the daily product is defined by its sticky, almost stringy texture. Other than that, according to those who have been able to taste the snack for themselves, the trend doesn’t taste any different from a regular kind of yoghurt. Often topped with fruit or some other kind of popular sprinkle, it’s all about the texture. Yet in an era where anything slimy creates an immediate hype online, it is easy to understand why sticky yoghurt has caught the attention of the world.

While one might think the texture of the snack was obtained through a special fermentation process or through the use of a specific kind of dairy, this isn’t the case. So far, official vendors haven’t yet shared their recipes online, but on her Substack page, Kathleen’s Kitchen, chef Kat Lieu has shared her own recipe for the surprising dessert. And it turns out you only really need three ingredients: yoghurt, milk, and tapioca starch – also used to make the bubbles in bubble tea.

@subtleasian.baking

Easy 3-ingredient Stretchy yogurt recipe for you by Kat Lieu

♬ Golden – HUNTR/X & EJAE & AUDREY NUNA & REI AMI & KPop Demon Hunters Cast

Stretchy yoghurt recipe

Ingredients:

• 1/2 cup of Greek yoghurt
• 1/2 cup of milk
• 1/4 cup of tapioca starch
• Sugar and toppings to taste

How to make it yourself

1. Pour the yoghurt, milk, and tapioca starch into a microwave-safe dish and mix until well combined. If you wish to use sugar, add this too.
2. Cover the bowl with plastic wrap and poke some holes in the plastic.
3. Microwave for two minutes.
4. Carefully remove the bowl from the microwave and stir the mixture until you obtain a uniform texture. The more you mix, the smoother it will become.

Add your toppings to the yoghurt and enjoy!

L’article Why stretchy yoghurt is the latest food trend est apparu en premier sur Travel Tomorrow.

The Fluffy Seagull Latte is quite an intriguing drink, if only because of its name. While one might not consider seagulls to be fluffy, and while putting a bird inside a drink might not be a very tempting thing to do, the birthing place of the beverage explains a lot.

According to food magazine Food & Wine, the Fluffy Seagull Latte first saw the day of light at a food shop called Lighthouse Keeper’s Pantry. The cafe is located in the city of Yarmouth in Massachusetts on Cape Cod, on the East Coast of the US. Seagulls happen to be a common sight on the city’s beaches and – with some imagination – one could even spot their fluffy feathers from afar.

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The Lighthouse Keeper’s Pantry thus took inspiration from those feathers and integrated the seagull in one of their signature drinks back in 2023. Ingredients include ice, peanut butter syrup, milk, and espresso – but the fluffiness is recreated through the use of Marshmallow Fluff, a white and sweet spread reminiscent of marshmallow. Invented in Massachusetts, Marshmallow Fluff is a well-loved ingredient locally, and it is even part of the Massachusetts state sandwich, the Fluffernutter.

The ingredients speak for themselves: the Fluffy Seagull Latte is a beverage that will only be appreciated by those with a sweet tooth. For those who are tempted to try the drink for themselves but can’t make it to Cape Cod anytime soon, we’ve tracked down the recipe for a homemade version of the latte.

@sofia_hrdz Has anyone else seen these all over their FYP? the fluffy seagull latte from @Lighthouse Keeper’s Pantry #fluffyseagulllatte #coffeeathome #homecafe #coffeerecipe #espressomachine #coffeebardecor ♬ Morning Bossa Nova – Bossa Nova Terrace

Fluffy Seagull Latte recipe

Ingredients

• Marshmallow Fluff or marshmallow creme
• Peanut butter syrup
• Ice
• Milk or a plant-based alternative
• Espresso

How to?

1. Line the walls of a tall glass with dots of Marshmallow Fluff. If the original product isn’t available at a local store, marshmallow creme will do too.
2. Add one or two tablespoons of peanut butter syrup. Regular peanut butter won’t dissolve in your drink, so buying a special syrup or making one at home beforehand is key.
3. Fill your glass with ice.
4. Pour the milk or plant-based alternative into the glass until it is halfway full.
5. Add a shot (or two) of espresso to the drink.
6. Stir well and enjoy! While the Fluffy Seagull Latte is sweet in itself, it is of course possible to adapt the sugar content slightly by personalising the ratios of the recipe.

L’article All you need to know about the Fluffy Seagull Latte and how to make it est apparu en premier sur Travel Tomorrow.

1. Orangettes with chocolate

Let’s start off with what is by far the easiest dessert on the list and one you could easily make beforehand. Thanks to its small size, it’s also perfect to serve with your coffee and you could even put some in gifting bags and hand them out as homemade treats. Orangettes, as they are called in French, are candied orange peel. Dipped in chocolate for some extra sweetness, they’re a staple in French households, especially during the holiday season.

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Публикация от i Cook Masterclass (@i_cook_masterclass)

1.1. Ingredients (4 people)

• 2 organic oranges
• 150 grams of good quality dark chocolate
• 200 grams of sugar

1.2. Instructions

1. Start by removing the peel from your oranges, preferably in 2 or 4 equal parts. Cut the peel in thin strips and shortly blanch them in boiling water for 5 minutes. You can eat the flesh or use it in another recipe.
2. Once the orange peel slices are done, get them out of the water and dry them off.
3. Take a thick-bottomed pan, add the orange peels and the sugar, together with around 150 millilitres of water. Bring to a boil while stirring regularly, then lower the heat to a minimum and let simmer for an hour. 
4. Turn off the heat and let your orange peel strips cool down in the pan.
5. Once cooled, melt the chocolate until you’ve obtained a smooth mixture. Dip the orange slices in the chocolate, then put them on parchment paper to cool down. 
6. When the chocolate has hardened, serve the orangettes or store them for later.

2. Chocolate mousse

If you’ve ever visited a French restaurant, you’ll know that chocolate mousse is almost always present on the menu. The quality of course varies depending on the restaurant and some take the dessert to a whole different level, but in order to make your Christmas dinner as easy as possible, we’re opting for a classic, fail-proof variant.

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Публикация от Amy Nash (@houseofnasheats)

2.1. Ingredients (4 people)

• 100 grams of good quality dark chocolate
• 3 eggs
• 20 grams of salted butter

2.2. Instructions

1. Start by melting the chocolate and the butter over a bain-marie.
2. Meanwhile, separate the egg whites from the egg yolks.
3. Whisk the egg whites with a pinch of salt until stiff and put aside.
4. Whisk the egg yolks and add the melted chocolate little by little, until you’ve obtained a smooth texture, then take off the heat.
5. Gently fold in the egg whites, paying attention not to beat out the air.
6. Either put into a big bowl or individual-sized ramekins, depending on how you want to serve the chocolate mousse and let sit in the fridge for at least 2 hours.

3. Crêpes Suzette

If you don’t find it necessary to get all the work done before your actual Christmas meal and want to impress your guests, crêpes Suzette are a beloved option. You can prepare the actual crêpes beforehand but the marinating and flambé-ing will have to wait until the last minute. In case there are children at the table, you can just keep some crêpes aside and serve them with other toppings.

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Публикация от RecettesSaveurs (@recettessaveurs79)

3.1. Ingredients for 8 crêpes

• 500 millilitres of milk
• 200 grams of plain flour
• 40 grams of butter
• 2 eggs
• Pinch of salt
• Vanilla (sugar)

3.2. Instructions for the crêpes

1. Melt the butter on low heat.
2. Beat the flour, vanilla (sugar) and salt in a large mixing bowl and whisk in the eggs one by one. 
3. Add the melted butter and stir again.
4. Mix in the milk little by little until you’ve obtained a smooth mixture.
5. Heat up a pan and fry your crêpes in a little butter. Set aside.

3.3. Ingredients to flambé the crêpes

• 30 grams of sugar + extra to put on top
• 25 grams of butter
• 100 mililitres of Cognac
• 200 millilitres of Grand-Marnier
• 1 organic orange

3.4. Instructions for final assembly

1. Add the sugar, butter, Cognac, orange zest, orange juice and 100 millilitres of Grand-Marnier to a pan and gently heat up. The idea is not to set the alcohol on fire but to make most of it evaporate.
2. Once the liquid is done, pass your crêpes through the mixture one by one. Fold in four and put aside, making sure to keep them warm.
3. When all your crêpes are soaked, pour the remaining liquid over them and add some more sugar on top.
4. Just before serving, heat up the remaining Grand-Marnier in a pan and flambé the crêpes in front of your guests.

L’article 3 easy Christmas dessert recipes for fans of French cuisine est apparu en premier sur Travel Tomorrow.

One of Logan Moffit’s latest cucumber recipes seems to have the Icelanders running to the stores. The salad, which apart from the summery green also contains sesame oil, rice vinegar, chili oil, cream cheese, smoked salmon, red onion, salad dressing, capers, lemon juice, bagel seasoning and flavour-enhancing MSG, has been a hit on TikTok since he released the video. According to the TikToker, “you won’t get enough of it” and his followers are clearly eager to find out what makes him so enthusiastic. 

In Iceland, the recipe has been such a hit that many stores and supermarkets are now reporting cucumber shortages. In a statement to the BBC, Iceland’s Horticulturists’ Sales Company (SFG) said it is not able to keep up with the demand. However, they don’t expect the shortage to go on for a very long time and hope everything will be back to normal in about a week. Kristín Linda Sveinsdóttir, director of the SFG, said the demand for other ingredients used in the video – such as sesame oil – had gone up as well.

Even though one supermarket chain in Iceland, Hagkaup, questioned the link between the video and the shortage, it also indicated that the demand had doubled over the last few days – which may indicate that there is indeed a connection. The company’s food product manager, Vignir Þór Birgisson, however, commented that there are other factors at play. A theory backed by Sveinsdóttir. 

“Everything is happening at the same time,” Sveinsdóttir told the BBC, not denying social media did indeed play its role. “This is the first time we have experienced something like this.”

Other than the video, one of the reasons why a cucumber shortage might be happening is the beginning of the new school year, as people are eating and shopping differently than during the summer. Moreover, many farmers are currently replacing their plants, resulting in a drop in produce. If a surge of demand had happened during peak cucumber season, there wouldn’t have been any shortages, according to Sveinsdóttir. With a population of only 393,600, Iceland produces about six million cucumbers a year.

L’article How a TikTok recipe caused a cucumber shortage in Iceland est apparu en premier sur Travel Tomorrow.

If you’re someone who tends to drink and prepare a lot of coffee, you’ve certainly already wondered about what to do with all those coffee grounds you keep ending up with. You could of course very well use them as a slug-repellant in the garden or as a natural scrub but there’s more to them then meets the eye.

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Next time you’re longing for a cup of cold brew, try saving some of those spent coffee grounds and putting them aside. In the fridge, spent coffee grounds can be kept for a few days and if you put them in the freezer, there’s almost no limit to how long they can be preserved, giving you all the time you need to assemble a little stash. Alternatively, you could also ask your local coffee bar for some spent grounds. Try to aim for at least 300 grams.

Why keep that waste aside, you ask? As it turns out, spent coffee grounds can easily be recycled into a refreshing cold brew. They still contain a lot of flavour and caffeine and, if you give it some time, extraction is easy. And once you’ve prepared them for the second time around, you can still recycle them as you wish.

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Ingredients

• 300 grams of spent coffee grounds
• 1 litre of (filtered) water 

Preparation method

1. Put the grounds and the cold water into a container of your choosing.
2. Stir, put a lid on the mixture and set aside in the fridge for approximatively 16 hours – a little longer won’t hurt. 
3. Pour the mixture into a bottle through a coffee filter or fine sieve. 
4. Keep the bottle in the fridge – it should last for at least 4 days – and serve yourself a glass of cold brew (with ice) whenever you want.
5. If you prefer to drink your cold brew with some sweetener, milk or plant-based drink, you can of course add anything you want to bring it up to taste. 

L’article Your spent coffee could be the ideal basis for a cold brew est apparu en premier sur Travel Tomorrow.

It may seem strange to combine the words ‘olive oil’ and ‘caramel’ within the same sentence and yet, it works. Combined with maple syrup and a pinch of salt, olive oil turns out to be an all-round success. People seem to like it not only as a way of enhancing their desserts or breakfasts but, thanks to the olive oil, it also works as a somewhat sweet salad dressing or as a marinade for your (barbecue) meat. And as the recipe doesn’t include any dairy or other animal-derived products, even vegans will be able to enjoy it on their dessert.

Contrary to other recipes, you don’t need a pan or heat source to make the olive oil caramel, making it an ideal alternative when cooking with kids or when you’re on holiday and you don’t have a full kitchen at your disposal. With just two (or three) ingredients, it’s easy to put together and to remember for any sauce-related emergencies.

As goes for everything: the quality of your ingredients will greatly impact your final result. Choosing the best, cold pressed olive oil is therefore key – which might be something to look out for during your next holidays in the Mediterranean. The same goes for the maple syrup: only use the real deal and don’t settle for any ‘maple-flavoured’ knock-offs.

Recipe

1. Ingredients

• 1 part olive oil
• 1 part maple syrup (the colder, the better)
• A pinch of salt

2. Method

1. Combine the olive oil and the syrup in a mixing bowl.
2. Whisk the two ingredients together with a hand mixer or stand mixer. Take your time and make sure you obtain a homogenous result.
3. Add in a pinch of salt if you wish, which helps to balance out the sweetness of the maple syrup.

L’article How to make TikTok’s viral olive oil caramel sauce est apparu en premier sur Travel Tomorrow.

A pancake cake consists of several layers of pancakes, in-between which you’ll find layers of whipped cream and berries. On top, you’ll add more cream and more berries. Easy.

My cake today is a bit different, because I’m using pastry cream mixed with whipped cream as a filling. I also added strawberries along with some pistachios. It’s pretty easy to make and goes fairly quick. I made the pastry cream a day in advance, the pancakes as well. Just make sure to wrap both tightly in clingfilm so the cream’s surface doesn’t get set and the pancakes stay soft. Keep the cream in the fridge, the pancakes can be outside. 

Once made, you can eat the cake straight away, but you can also refrigerate it for a few hours so the custard cream can set and won’t escape the layers.

Let’s go!

1. The Custard

Ingredients

• 250ml milk
• 64g sugar
• 3 egg yolks (60g in total)
• 20g corn starch
• 1/2 vanilla pod, seeds scratched out
• 25g butter

Method

In a pot bring milk with 32g of sugar and vanilla pod + seeds to almost a simmer/ until it’s steaming.

In a heatproof bowl mix egg yolks with remaining 32g sugar and corn starch until well combined. Slowly pour in the warmed milk, whisking constantly. Pour the whole mix back into the pot and keep on a medium heat, still whisking constantly. The mix will slowly thicken. When it begins to bubble, take off heat.

Fill into a bowl, whisk in butter and let cool down slightly. Then, pass through a sieve. Add cling film onto the surface and cover the whole bowl. Put into the fridge and let set overnight.

2. The pancakes

Ingredients

• 280g spelt flour
• 40g sugar
• A pinch of salt
• 4 eggs
• 400ml milk
• Butter for frying

Method

Mix flour, sugar, salt. In a separate bowl mix eggs and milk. Slowly pour the egg mix into the flour mix, whisking until you get an even batter with no lumps.

Heat a pan on medium heat. Add a bit of butter and let melt, then add a small ladle of batter and spread thinly in the pan. Fry until the top looks slightly dry and little bubbles appear. 2-3 minutes. Flip the pancake and fry for another 1-2 minutes. Repeat with all pancakes.

3. The custard cream (Crème diplomate)

Ingredients

• 200g of the custard from above
• 200ml whipping cream

Method

In a bowl, whip the cream until smooth. Take the pastry cream from the fridge and in another bowl, whip for a minute until smooth. Fold 2/3 of the whipped cream gently into the pastry cream. Use the leftover 1/3 whipped cream for the top of the cake.

4. For assembling the Pancake Cake

Ingredients

• All pancakes
• 400g grams of fresh strawberries, one half pureed, one half cut into thin slices
• 100g pistachios, roughly chopped
• All of the custard cream
• Extra whipped cream

Method

Start with a pancake and put it on a plate. Spread some strawberry slices, pistachios, a tablespoon strawberry puree and around 2 tablespoons of custard cream evenly on top of the pancake. Place another pancake on top and continue as you started. 

If your cake gets a bit unstable you can do a few layers with just strawberry puree and custard cream, leaving out the strawberries and pistachios.

You should end with a final pancake. On top, you can spread the extra whipped cream, more strawberries and pistachios. Serve immediately or refrigerate for around 3 hours until the custard cream is set and more stable.

Cut the cake into slices like you would do with a normal cake. This works easiest if you dip the knife into warm water and wiping it off, before cutting a new slice.

L’article How to make a Pancake Cake est apparu en premier sur Travel Tomorrow.

For example, I once posted a Ragù alla Bolognese (don’t you dare calling it pasta Bolognese, the Italians will behead you!) on my Instagram account and I am not kidding you, I received messages from every single Italian following my account. ‘No, ragù shouldn’t be made with red but with white wine’, ‘No, the milk needs to be added earlier’, ‘No, the milk needs to be added later’, ‘No! Why do you use milk?’. 

See the dilemma? Every Italian has a recipe they’ve once received from their grandmother and so every Italian has one or two traditional recipes for each dish that exists in la cucina italiana. I’m bad at maths (or at least I pretend to be whenever suitable), but you can imagine how many Italian recipes there is out there in the wide world of ’00’-wheat and Barolo – A lot!

Therefore, if you’re Italian, please don’t judge for the following recipe. It’s a combination of many nonna’s recipes and tips I got from friends.

Here comes my attempt to the perfect Spaghetti alla Carbonara.

1. The base

Ok, so the base most of the time is: oil and guanciale, which is pork cheek (more on that below). Marcella Hazan, an important figure in Italian cooking and author of one of my favourite Italian cookbooks, adds a garlic clove to the oil, too. She then fishes it out, so the oil just gets a slight hint of the garlicky taste. It’s not a must, I do it. It’s up to you!

2. The pasta

Spaghetti. Sometimes Linguine. But let’s stick to Spaghetti. No other pasta allowed. Basta. Why? It’s the Roman tradition, but I also think Spaghetti are best suited for being coated by all that creamy, melted cheesy eggy thick silky sauce.

3. The ingredients

A Carbonara doesn’t have many ingredients, which is why it’s important that all of them are of top quality.

Guanciale: Aka pork cheek. Not pancetta, which is part of the pork belly. Both are cured, not smoked, but the traditional way is to use the first. If you can’t get hold of pork cheek, the Italian pasta masters might allow you to use pancetta instead.

Guanciale is more savoury, richer, more luxurious and cooks down different, because the fat is firmer than pancetta and later melts in your mouth with a very delicate chew and crisp that don’t overtake. 

Pecorino: Many recipes call for Parmigiano, which is ok, but you should aim for Pecorino in your pasta, if you can get hold of it. Again, it’s the Roman tradition. Pecorino is made from sheep’s milk and is stronger and more tangy than Parmigiano.

Pepper: Crack your pepper, will ya? Please do me a favour and buy whole peppercorns. Crack them with a mortar or pestle or in absence of these with a rolling pin. It makes a difference to pre-ground pepper. Trust me!

Eggs: Use great, fresh eggs! Now, there is two ways to get this right. As with other egg dishes, where a hot mix is poured into eggs, or the other way around, you need to temper your eggs. Meaning: you need to get the eggs used to the warmer temperature by slowly heating them up. What happens otherwise, is that you get scrambled eggs and we don’t want that. Not now at least.

There is two methods to do this, one fool proof, one depending on residual heat of your pan which shouldn’t be too high. 

For the fool proof version, you can cook your pasta and in a bowl mix your eggs and cheese. On a pan you fry your guanciale or pancetta. Once the pasta is done, you drain it and mix it in the bowl with the egg mix as well as the hot guanciale and oil. Mix, mix, mix and serve straight away.

For the second method, you add a bit of pasta water into your egg mix, before adding all of it to the pan with the pancetta and pasta. Your pan should be off the heat. This is my favourite version, so I’ll go more into detail in the recipe below.

4. Recipe

• 250g Spaghetti
• 1 tbsp olive oil
• 1 whole garlic clove, peeled
• 85g Guanciale or Pancetta, cut into cubes
• 1 egg plus 2 yolks, whisked together
• 60g Pecorino, grated
• 1 tsp pepper corns, toasted in a pan and then crushed
• salt to taste

5. Method

Bring a pot with water and 1 heaped tablespoon salt to a boil. Heat two plates in which you’ll serve the pasta in your oven (you want them to be warm once you serve your pasta).

In a bowl, mix egg yolks with 2/3 of the Pecorino and pepper, set aside.

Heat a pan on medium heat. Add olive oil and fry garlic clove and guanciale in it until both are crispy and golden brown. Discard the garlic.

In the meanwhile, boil your Spaghetti until al dente, reserve 1/2 + 1/2 ladle of pasta water, drain pasta. Add the pasta to the pan with the guanciale along with 1/2 ladle pasta water. Mix well and let cook on low heat until everything is creamy and silky. Take the pan from the heat.

Mix the remaining 1/2 ladle of pasta water into the egg and cheese mix, whisking constantly and then add into the pan that’s off the heat. Mix constantly until all is combined, creamy and thickens. Serve in hot bowls with the remaining Pecorino and freshly crushed pepper. 

L’article The perfect recipe for pasta alla Carbonara est apparu en premier sur Travel Tomorrow.

There are lots of different ways of picnicking. Of course, you can choose to keep things simple by just packing a sandwich into your backpack, maybe a bottle of water or a soft drink and that’s it. You don’t need more than that honestly but then again, an extensive picnic can be quite the feast. If you’re a bit lazy and don’t mind spending a little more, you could stop by a takeaway place on the way and order whatever your heart desires. Be aware of the fact that you’ll probably have to walk for a while with that food, so maybe try opting for something that doesn’t leak and doesn’t need to be very warm.

But what if you’re not lazy? What if you like cooking and don’t mind making something for your entire walking gang? What if you want to be able to chill in the grass for hours on end, without having to worry about whether or not you’ll get hungry and thirsty? Well, we’ve assembled three recipes which can easily be adapted to a picnic and which will leave you satisfied for the entire afternoon. To your kitchens, ready, set, go!

1. Elderflower cordial

When going on a walk, staying hydrated is the most important task! So why not make it tasty?

Ingredients

• 1,25 kilograms of sugar
• 0,75 liters of water
• 1 organic lemon
• 10 elderflower heads with as little stalk as possible
• 40 grams of citric acid

Preparation

1. Put sugar and water on medium heat in a big pan and stir until the sugar is dissolved. Bring to the boil and then turn off the heat.

2. Set the lemon zest aside and slice up the rest of the lemon.

3. Throw the elderflowers, slices, zest and citric acid in the syrup and let rest for 24 hours.

4. Pass the cordial through a clean towel, put in a colander. Let drip gently through.

5. Put the cordial in sterilised containers and enjoy!

2. Börek

When going on a picnic, you don’t want to fool around with cutlery of any sort. Bite-sized börek are the solution!

Ingredients

• 12 sheets of phyllo dough
• 2 tablespoons of sesame seeds
• 2 handfuls of spinach
• 1 bunch of parsley
• Dill
• 3 spring onions
• 150 grams of feta cheese
• 2 tablespoons of olive oil
• A pinch of salt and pepper

Preparation

1. Cut the phyllo dough in smaller squares, big enough to be able to fold them in two with filling inside.

2. Cut the spinach, parsley, dill and spring onions in small pieces.

3. Mix in the greens with the feta cheese, olive oil, salt and pepper.

4. Stuff the phyllo dough with the filling and fold close.

5. Put some egg yolk on the packages. Sprinkle the sesame seeds on top.

6. Put in a preheated oven on 180°C for about 15 minutes or until golden.

3. Blueberry muffins

Of course, a picnic isn’t complete without a sweet touch. Again, no cutlery needed for this tasty snack.

Ingredients

• 200 grams of self-rising flour
• 150 grams of sugar
• 1 sachet of vanilla sugar
• Pinch of salt
• 80 milliliters of oil (for example hazelnut oil)
• 1 egg
• 100 milliliters of milk
• 1 handful of blueberries

Preparation

1. Preheat the oven on 200°C.

2. Mix the flour, sugar, vanilla sugar and salt in a bowl.

3. Add the oil, egg and milk. Mix until just combined.

4. Add the blueberries and mix shortly.

5. Divide the batter over the muffin cups.

6. Bake for about 15 to 20 minutes. Your muffins are ready when golden and when a toothpick inserted in the middle comes out clean. Let cool off.

L’article 3 refreshing picnic recipes to celebrate spring est apparu en premier sur Travel Tomorrow.