Cookbook authors suggest cheap beach food

Cheese sandwich or chicken pasta salad – maybe roast beef with potato salad. There are some beach-friendly things to bring with a picnic basket, but due to rising inflation, it is the prices of goods such as meat, cheese and bread that have increased the most, according to Statistics Sweden, Statistics Sweden.

The GP received three recipe tips from cookbook authors Emma and Amelia Oller Westerberg, who make sure to choose other foods for beach food. The duo have thousands of followers on social media, where they share inspiration for meals.

We’re big advocates of adventure dining, says Emma Oler Westerberg, who, along with her twins Amelia, published The Vegan Lunchbox cookbook.

“It would be a really useful cooling lamp.”

The sisters have several tricks to making sure the food stays fresh and festive, even when you choose not to go to the restaurant. For example, they usually put the drink they intend to take with them in the fridge beforehand, which then acts as a cooling lamp until you get to the shower spot for the day.

– It would be a really useful cooling lamp, says Emma.

You can mix juice, or make lemonade or some flavored water to drink, so that it’s not just a lukewarm water bottle. Amelia says it makes her feel like a complete luxury.

Replace food that was overpriced

When it comes to the food itself, they have a lot of suggestions about foods that have skyrocketed in price recently, which can be substituted. Traditional roast beef can be replaced with smoked tofu and a soft pasta salad can be a pasta salad with other ingredients.

– It’s easy to indulge in this with, for example, macaroni salad with cheese and ham, because it is so classic. Instead, eat soybeans, pasta, sweet and sour sauce, and some cabbage or other inexpensive foods, Emma says.

Food often does not look as elegant when deflated as when emptied. By topping it in a jar or bringing the spices to the beach, it’s possible to get the finishing touch when dining.

– If you don’t want to pack a box, it’s okay to wrap a good wrap or a nutritious sandwich as well. We usually like to have French fries and prefer some heavy vegetables, maybe cabbage or something pickled, as examples of the content that stays crispy without refrigeration, says Amelia.

They realize that vacation is a time of spontaneity for many, and thus urge not to raise the bar. One of the recipes they suggest from their cookbook is pancakes, which can be eaten hot and cold.

Then you can also bring the sauce and dip, says Emma.

Pancakes: 10 South American empanadas in half an hour

Photo: Ulrika Ekblom

you need:

• 1 teaspoon ground cumin

• 0.5 teaspoon salt

• 0.5 teaspoon of paprika powder

• 1 large yellow onion

• 1 garlic clove

• frying oil

• 250g of frozen chopped soybeans

0.5 dl of raisins

• About 15 olives without seeds

• 10 plates of pie dough, preferably square

• 0.5 dl of herbal brushing cream

do this:

1. Chop the onion, squeeze the garlic and fry in oil in a frying pan until soft.

2. Pour the frozen ground beef, cumin, salt and paprika powder and fry until smooth.

Stir raisins and olives into the ground beef mixture and leave to cool.

4. Spread the ground beef mixture in the middle of each puff pastry dish, then fold it in half.

5. Close the empanada by either pressing the edges, folding the tabs on top of each other, or pressing with a fork along the edge.

Grease it with cream and cream according to the instructions on the puff pastry package. If left on too long, it may lose its elasticity, even when heated with microns. Therefore, we like to eat it cold in the lunch box or quickly heat it up for a while on a plate in the oven.

Noodle Salad: The 10-Minute Picnic Champion

Photo: Ulrika Ekblom

Photo: Ulrika Ekblom

you need:

• Rice Noodles for 4 servings

• 300 gm red cabbage

• 2 yellow peppers

• 1 pot of coriander

• 3 green onions

• 1.5 dl salted peanuts + extra nuts for garnish

• 150 g of frozen soybeans.

• 2 lemons

For dressing the peanuts

• 2 garlic cloves

• 1 tablespoon Chinese soybeans

• 1 tablespoon sweet chili sauce

• 1 teaspoon sesame oil

• 3 tablespoons peanut butter

• 1 vineyard chili flakes

• juice from 1 lemon

• Salt to taste

do this:

1. Mix the crushed garlic with the other ingredients for the dressing until smooth. Taste with salt if necessary.

2. Cut the red cabbage, pepper, cilantro and green onion into slices. It does well with coarse vegetables that do not age much in the box until the next day, red cabbage can be replaced with other varieties of cabbage or carrots.

Boil the noodles according to the directions on the package and chop the peanuts.

4. Mix everything except the lime in a large bowl right away when the noodles are hot and use some boiling water from the noodles if you have difficulty mixing vegetables and seasoning the noodles.

5. Serve pasta salad with a little fresh lemon juice and extra nuts as an topping!

Psst! Are you not allowed to eat peanuts on campus or in the office? Replace peanut butter with tahini and peanuts with sesame seeds.

Curry Sandwich: Ready in 20 minutes with stirring

Photo: Ulrika Ekblom

Photo: Ulrika Ekblom

you need:

• 2 tablespoons of curry

• 1 teaspoon turmeric

• 1 tablespoon of paprika powder

• 1 teaspoon barbecue spices

• Pinch of chili powder

• Approximately 150 grams of washed soybean or chickpea meat

Rapeseed oil for frying

• 1.5 dl Fresh herbal

• 1.5 dl vegan mayonnaise

• 1 green apple

• 1 small red onion

• 0.5 red pepper

• 1 tablespoon lemon juice

• Salt and black pepper to taste

• Bread, eg baguette

Other examples of plugins:

Roman or crunchy salad

• red onion

• Red pepper

do this:

1. Heat a frying pan with oil and fry the soy meat or chickpeas in half the curry, half the turmeric, and half the paprika powder. Sprinkle with all the barbecue seasoning and a little chili powder. Salt and Pepper. Remove from heat and leave to cool.

2. Mix the fricha and mayonnaise with the rest of the curry, turmeric and paprika powder.

4. Cut the apples, red onions and peppers into small pieces and stir them into the mixture.

5. When the soy meat has cooled, cut it into smaller pieces and turn them into the mixture as well.

6. Taste lemon juice, salt and pepper. If necessary, adjust more curry and turmeric until you get the flavor and color you want. Store it in the refrigerator and leave it for a while before serving.

7. Cut the vegetables you want on the sandwiches into slices.

8. Add curry mixture and vegetables to bread and enjoy!

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