picnic ideas (from the age)

Cold Peanut Noodles
Cook chinese egg noodles or regular spagetti.
Drain and rinse.
Toss with sesame oil, peanut butter, sugar, soy sauce, ginger, vinegar, black pepper (lots) and chilli oil (optional).
Pack shredded seeded cucumber, cooked prawns and chopped spring onions seperately.
Grapes and Cheese
Mix feta cubes and green grapes (or pieces of watermelon) add mint, salt, pepper and olive oil. add chopped fresh chilli (optional)
Cornflake chicken bites
Cut boneless chicken breasts into small pieces. Dip in milk or buttermilk and dredge in seasoned cornflake crumbs, cornmeal or breadfcrumbs. Fry in oil, drain cool and eat cold with celery sticks, ranch or blue cheese dressing for dipping.
Curried Egg Salad
Make egg salad with hard-cooked eggs, mayo, curry powder, dijon mustard, fresh lime juice, salt pepper corriander, red onion and diced apple (optional)
Panzanella
Cut day-old crusty bread into 2.5 cm cubes. Just before leaving the hous, combine it with chopped tomatos, chopped cucumber, chopped redonion and fresh basil. Pack dressing seperately (olive oil, red wine vinegar, diced anchovies, capers, salt and pepper)
Risotto Salad
Combine cooked arbario rice with pesto, peas, toasted pine nuts , salt and pepper
Rice Balls
Mix a couple of cups of cold rice or risotto with 3 eggs.form balls; insert a small cube of mozzerella into each.. refridgerate if convenient. deep or shallow fry untill golden.
Beetroot Salad
peel beetroots and grate them (a food processor will keep juice contained). add pistachio or hazelnuts; dress with orange zest and juice, and olive oil. add bits of goats cheese and chopped parsley.