Your tastiest picnic recipes

Sandwich ingredients:

• 1 baguette (approx. 50 cm)
• 360 g roast beef (sliced)
• 2 tomatoes
• half a cucumber
• 1 egg
• 2 slices of red cheese, e.g. "Der Fockaffe" (the cheeky fox monkey)
• Nettle spread (see below for preparation)
• 2 red onions
• fresh cress
• 6 leaves of lettuce of your choice
• salt (for seasoning)
• pepper (for seasoning)

Ingredients nettle spread:

• 1 bunch of nettle leaves
• 150 g crème fraîche
• 200 g natural yoghurt
• 200 g curd cheese
• 1/2 lemon
• 1/2 tsp garlic clove, pressed
• 1 pinch chilli powder
• 2 pinches pepper
• 2 pinches salt

Preparation Roast beef:

1. Remove the meat from the refrigerator one hour before preparation.
2. Rub with a spice mixture if necessary.
3. Prepare roast beef on the grill, in a pan or in the oven.
4. Sear on all sides in direct heat at over 300 degrees on the grill or in the pan.
5. Then, in the indirect heat between 120 and 140 degrees, pull the meat on the grill to the desired core temperature.
6. If using the oven, place the meat on a tray and insert a roast thermometer into the thickest part of the roast beef up to the middle. Roast at 140 degrees in the lower third for 40 minutes.

Extra tip on temperatures: If you want to enjoy your roast beef medium, i.e. with a nice pink colour, you should aim for a core temperature between 55 and 60 degrees. At temperatures above 60 degrees, the meat is done, i.e. well cooked. However, you should not go above 72 degrees for roast beef - otherwise there is a risk that the meat will become dry. To allow the meat to relax and the meat juices to distribute, it is recommended to let it rest for another 20 to 30 minutes after grilling or baking.

Preparation of nettle spread:

1. Put on gloves. Wash and dry the nettle leaves. Then roll them vigorously on kitchen paper with a rolling pin.
2. Squeeze the garlic clove. Finely chop the nettle leaves and mix with the garlic.
3. Squeeze the lemon. Mix the natural yoghurt, curd and crème fraîche with half of the lemon juice until smooth. Add the nettle leaves.
4. Season the spread with salt, pepper, chilli and lemon.

Preparing the sandwich:

1. Divide the baguette lengthwise into top and bottom. Cut the baguette into three equal sections.
2. Toast lightly in the oven or on the grill. Spread with nettle spread.
3. Place two lettuce leaves on each underside, 120 g roast beef on top and salt and pepper to taste.
4. Slice all the ingredients or cut them to fit. Put the sliced cucumber, tomato, egg, cheese and onion rings on top of the meat. Then sprinkle on the cress. Place the top of the baguette on top.

For 4 servings

• 4 wheat tortillas
• 120 g herb cream cheese
• 2 carrots
• 4 tomatoes
• 8 slices of cheese (e.g. Gouda, Cheddar, Emmental)
• 80 g salad mix (e.g. rocket, baby chard, baby spinach)
• 1 box of cress

1. Spread cream cheese on tortillas. Peel the carrots and cut into sticks. Wash and slice the tomatoes. Spread the cheese, tomatoes and carrot sticks in the centre of the tortillas.
2. Wash the lettuce and spin dry. Cut the cress from the bed. Spread both on the tortillas. Fold the tortillas in slightly on 2 sides and roll up crosswise. Cut in half diagonally and wrap with greaseproof paper, tie with kitchen string.

For 4 servings:

• 150 g small croissant noodles
• Salt
• 7 tbsp vegetable oil
• 150 g red lentils
• 280 g broad beans
• some savory to taste
• ½ head radicchio
• ½ box of cress
• 1 small clove of garlic
• 30 g cream horseradish (jar)
• 70 g Greek yoghurt
• 2 tsp medium hot mustard
• 2-3 tbsp milk
• 2 tsp lime juice
• Pepper

1. Cook the pasta in boiling salted water according to the instructions on the packet until al dente. Drain, rinse with cold water, drain and leave to cool. Mix with 2 tbsp oil.
2. Cook the red lentils and broad beans separately in salted water according to the instructions on the packet, adding a little savory to the beans if desired. Drain both and leave to cool.
3. Clean the radicchio, wash, spin dry and shred. Cut the cress from the bed. For the dressing, peel and chop the garlic. Put the cream, horseradish, yoghurt, mustard and remaining oil in a high mixing bowl and blend with a hand blender until you have a velvety cream. Add milk to taste and season with lime juice, salt and pepper.
4. Divide the dressing between 4 large screw-top glasses (500 ml each). Layer the noodles, lentils, broad beans and radicchio on top and top with cress. Close the jars.

For 4 servings:

• 200 ml milk
• 300 g flour (type 550)
• 30 g fresh yeast
• 2 tbsp sugar
• 200 g sultanas
• 1 tsp salt
• 2 packets bourbon vanilla sugar
• 60 g soft butter + a little for the mould
• 1 tsp ground cinnamon
• 1 egg yolk (L)
• 3 tsp milk
• 30 g crumb candy
• 30 g flaked almonds

1. Warm 75 ml milk to lukewarm. Put the flour in a bowl and make a well. Crumble the yeast into it, add 1 tbsp sugar, pour the lukewarm milk over it and mix carefully with a little flour from the edge. Cover and leave to rise for 15 minutes. In the meantime, soak the sultanas in lukewarm water.
2. Heat the remaining milk. Add to the pre-dough with the salt, remaining sugar, vanilla sugar, butter and cinnamon and knead for about 5 minutes until smooth. Drain the sultanas well and knead in. Cover the dough and leave to rise in a warm place for about 30 minutes.
3. Grease 12 cavities of a muffin tray and spread the dough on them. Cover again and leave to rise for 15 minutes.
4. Whisk the egg yolk and milk. Brush the muffins with the mixture and sprinkle with crumb topping and flaked almonds. Bake in the preheated oven (top/bottom heat: 180 °C/fan oven: 160 °C) for approx. 20 minutes until golden brown. Remove and leave to cool. Serve with cream cheese and - preferably homemade - jam at a picnic.