Mumbai chefs tell you what to pack for a picnic

May 26, 2013, 06:23 IST | Phorum Dalal

The sun is out and it's a perfect day for a picnic. Phorum Dalal asks Mumbai restaurants and chefs to pack a basket full of food and drinks to keep you going through the day

Spinach, Ricotta and Sesame Quiche

>>  1 egg
>> 40 g ricotta cheese
>> 40 g spinach
>> 90 ml fresh cream
>> 20 g butter
>> A pinch of nutmeg powder
>> 5 g sesame seeds
>> Black pepper to taste
>> Salt to taste
>> Salt dough made using flour, salt and water

Spinach Ricotta and Sesame Quiche at The Pantry

>> Pan-toast spinach and chop
>> Mix egg and cream in bowl
>> Add ricotta cheese
>> Make baking mold with salt dough
>> Pour cream mixture in the mold
>> Bake at 200 degrees for 25 minutes
>> Toast sesame seeds in pan for one minute
>> Drizzle the sesame over the quiche

Orange and Almond Biscottis at Piccoli Tortini

Orange and Almond Biscotti
>> 250 g flour
>> 150 g sugar
>> 2 eggs
>> 1 tsp baking powder
>> 1 orange’s zest
>> 100 g blanched and roasted almonds

>> Shape into a log, put on a baking tray and bake at 200 C for 7 to 8 minutes
>> Slice thinly and place again on a baking tray.
>>Bake for 7 to 8 minutes on each side till crispy

Summer Call Sandwich at The Pantry. Pics/Bipin Kokate

Summer Call Sandwich

>> 90 g chicken
>> 120 g pumpkin slice
>> 30 g butter
>> 40 g cashew nuts
>> 20 g arugula lettuce
>> 40 g gorgonzola cheese
>> 10 ml balsamic vinegar
>> 2 slices of walnut-raisin bread

>> Toast slice of walnut-raisin breads
>> Apply butter on bread slice
>> Arrange grilled pumpkin and chicken on the bread slice
>> Add cashewnut and Gorgonzola cheese
>> Dunk arugula in balsamic vinegar and layer on the bread
>> Cool and pack

Peach-infused Ginger Ale at F Bar. Pic/Madeeha Attari

Peachy Ginger ale

>> 5 to 10 mint leaves
>> 3 pieces of fresh ginger
>> 15 ml peach syrup
>> 10 ml lime juice
>> Sparkling water

>> Muddle the mint leaves, fresh ginger, lime juice and peach syrup together
>> Add 4-5 ice cubes and top it up with sparkling water
>> Store in a flask to keep cool

Corn Pepper cupcakes at Picolli Tortini. Pic/Madeeha Attari

Corn Pepper Cupcakes

>> 150 g flour
>> 125 g butter
>> 2 eggs
>> 5 g salt
>> 20 g corn kernels
>> 30 g red, yellow and green peppers, diced
>> 1/2 tsp red chilli flakes
>> Philadelphia cream cheese mixed with red chilli flakes

>> Sift flour with salt
>> Beat butter and eggs and gradually add flour
>> Fold in the vegetables and chilli flakes
>> Pour into cupcake cases and bake at 170 degrees Celsius for 10-12 minutes
>> Serve with cream cheese topping

Picnic tips
>> Take chilled drinks with lemon and sugar to keep you hydrated throughout the day
>> Do not pack food that easily turn sour in the heat or is messy to eat
>> Pack fruits and dry nuts as snacks
>> Don’t forget tissue papers, a mat or spread and keep plastic bags to store your waste

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