Here are our picks for easy recipes that are quick to prepare, ideal for picnics, the beach, the pool or the countryside during the summer.
We are already on holiday. We have arrived at our chosen beach and we have little desire to do one of the things we do every day: cooking. But since we can't stop feeding ourselves, on pain of starvation, we will have to look for solutions that don't require a lot of time and meet sufficient nutritional requirements.
It's not that in summer you don't really want to binge on calorie-laden meals, quite the opposite, and if you're spending the day at the beach what you really want is something cool and easy to eat under the umbrella, which helps you cope with the heat and doesn't stop you from taking a dip because of heavy digestion.
Let's assume two things: that we are properly hydrated to avoid sunstroke and stay vital all the time (we will talk about this in another post), and that we are not going to resort every day to the gratifying snack (to which we will also dedicate a special post).
Breaded chicken, nowadays known as nuggets or fingers.
It is the star dish along with potato omelette. You can prepare it the day before and it can be eaten cold, on its own or with bread and, importantly, it can be eaten with your hands, which children love and which means they don't get into trouble (a positive point for the chicken).
Cut the breasts into whatever shape you prefer, bearing in mind that the thicker the pieces are, the longer the cooking time will have to be. Beat the eggs in a bowl and put the breadcrumbs on another plate to make the breading for the chicken breasts. salt the chicken breasts, dip them first in egg and then in breadcrumbs and fry them in plenty of olive oil, then drain them on kitchen paper and put them in the taper. Cracker!
Battered hake in cubes.
If fish is more your thing, this is the chicken version and an easy way to get kids to eat fish without too much fuss.
We cut the hake into small pieces (better if we have it in loins, and not in slices). Then add a little salt, dip them in egg and flour, and fry them in a frying pan with hot oil. Once fried, we pass them through absorbent paper and let them cool down to put them in some tapers. Alehop!
Something a little more elaborate:
Tuna pasties
Empanadillas of whatever you have left over from dinner, but the tuna ones are the quickest.
Finely chop an onion and a green pepper and fry them in a frying pan with 2 tablespoons of oil. When it is well fried, add a little fried tomato (lower the heat to the minimum so that the tomato does not jump and you have to waste time cleaning the cooker) and leave it for a few minutes so that it mixes well.
Take it out of the pan and mix it with the tuna. Then we fill the pastry wafers with our mixture, fold them in half and use a fork to flatten the edges of the wafers.
Finally, fry them in plenty of oil and pass them through kitchen paper to remove the remaining oil. Shall I repeat the advantages of eating them with your hands?....
To be continued...
