6 BUDGET-FRIENDLY PICNIC FOOD RECIPES

Spring is almost here! The warmer weather, plush greenery and blooming flowerbeds – a winning combination for picnics. Enjoy alfresco dining with these budget-friendly snacks to make for your picnic basket.

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Chicken, corn and chive mini quiches



Ingredients
2 eggs
1 tbsp milk
2 sheets shortcrust pastry
125 g roast chicken, shredded
125 g tin corn, drained
2 tbsp finely chopped chives
¼ cup white Cheddar, grated

Method
1. Preheat the oven to 180°C. Grease a 12-hole mini muffin tin.
2. Whisk together the eggs and milk in a jug and season.
3. Gently unroll the pastry and cut out 12 discs using a 7 cm round cookie cutter. Press the discs into pan holes. Divide the chicken, corn and chives between pastry cases. Top with the egg mixture and sprinkle over the cheese.
4. Bake for 25 min or until quiches are set, and the pastry is browned lightly.

Also read: Chicken and corn nachos under 15 minutes

Phyllo veggie parcels
Serves 6 // Cooking time  ± 90 mins



Ingredients
1 tbsp olive oil
100g mushrooms, sliced
2 baby marrows, sliced lengthways
1 brinjal, sliced lengthways
3 tbsp tinned chopped tomatoes
6 sheets of ready-made phyllo pastry, thawed
20g butter, melted
60g ricotta
10g origanum, finely chopped
10g parsley, finely chopped

Method
1. Preheat oven to 180°C and grease a muffin tray.
2. Heat oil in a pan over high heat. Fry the vegetables until al dente, about 10 minutes.
3. Place the phyllo sheets on top of each other and cut them into 4 squares. Make a pile of squares, with 4 layers of phyllo, brushing melted butter between the layers. Repeat until you have 6 piles.
4. Divide the veggies between the 6 piles, topping each with some ricotta and herbs. Bring the edges of the pastry together and twist to form a bundle.
5. Place each bundle in a hole in the muffin tray. Bake for 12–15 minutes, until golden.
6. Serve with a green salad.

Also read: 4 Ways to get your kids to eat veggies

Moroccan chickpea salad
Serves 6 // Cooking time 20 mins



Ingredients
For the chickpeas

1 tin chickpeas, drained and rinsed
2 tsp olive oil
1 tsp cumin
1 tsp paprika
¼ tsp ground ginger
⅛ tsp cayenne pepper

For the salad
1 eggplant, sliced
1 tbsp olive oil
1 cup couscous, cooked
1½ cups baby tomatoes, halved
½ cucumber, sliced into ribbons
¼ cup dried apricots, chopped
1½ cups rocket
½ cup coriander

For the vinaigrette
2 tbsp lemon juice
2 tsp honey
1 tsp mustard
⅓ cup olive oil
Salt and pepper

Method
For the chickpeas
1. Preheat the oven to 200°C.
2 . Toss the chickpeas with the oil and spices and spread them out on a baking tray. Bake for 10–15 minutes until the chickpeas are crispy and golden brown.

For the salad
1 . Heat a griddle pan over a high heat. Brush the eggplant slices with oil and grill for 2 minutes a side until just cooked. Remove from the heat and cut into bite-sized pieces.
2 . To assemble the salad, toss the couscous, tomatoes, cucumber, apricots, parsley and eggplant together in a large bowl, then top with rocket and fresh coriander.

For the vinaigrette
1. Whisk the lemon juice, honey and mustard together until combined. Gradually whisk in the olive oil and season to taste. Drizzle over the salad.

Recipes & styling: Kate Turner
Photography: Samantha Pinto

A-maize-balls
Makes 24

Ingredients
100g beef mince
4 tbsp finely chopped coriander
3 eggs
Salt and pepper
75g ham, cut into small cubes
1⅓ cups grated cheddar
1 cup maize meal, cooked to form a smooth, stiff pap
Vegetable oil, to deep-fry
1½ cups breadcrumbs
1 cup flour
3 tbsp chutney
¼ cup mayonnaise
½ cup tomato sauce

Method
1. Preheat oven to 180°C.
2. In a bowl, combine the beef, coriander and one egg, and season. Roll into small balls and place on a greased baking tray. Bake in the oven for 15 minutes or until cooked through. Set aside to cool.
3. In a separate bowl, mix the ham and cheese, and season. Roll into small balls and set aside.
4. Coat your hands in oil (to prevent the food sticking to them) and flatten a tablespoon of pap into your palm. Place a meat or ham ball in the centre and then shape the pap to encase the filling. Repeat. Place on an oiled plate.  Refrigerate for half an hour.
5. Whisk the remaining two eggs in a small bowl. Put the breadcrumbs and flour into separate bowls. Coat each ball in flour, then egg and then breadcrumbs.
6. Heat the oil in a pot over high heat and deep-fry the balls for one minute, until golden. Drain on paper towel.
7. In a small bowl, mix the chutney and mayonnaise together. Season.
8. Serve the maize-meal balls with the chutney-mayonnaise and tomato sauces for dipping


Avocado, biltong and feta pizza cones
Makes 6 // Cooking time 15 min



Ingredients
6 medium tortilla wraps
¾ cup tomato puree
1 tsp dried mixed herbs
2 cups grated mozzarella
1¼ cups sliced biltong
1¼ cups baby tomatoes, halved
1½ wheels feta, crumbled
½ avocado, chopped
¼ cup basil

Method
1. Preheat oven to 180°C. Shape six large pieces of foil into cones.
2. Brush both sides of each tortilla wrap with olive oil. Fold cm of the bottom upwards to create a straight side. Then wrap around foil cones with the folded side at the bottom.
3. Close the bottom and secure the overlap with toothpicks to prevent it from unrolling.
4. Turn a muffin tray upside down and arrange the cones in the spaces between the cups to prevent them from moving.
5. Bake for 10 minutes, turning halfway, until golden brown and holding their shape. Allow to cool.
6. Mix the tomato puree and dried herbs together.
7. Remove the foil from the tortilla cones and spread the tomato puree on the inside of each one. Layer with cheese, biltong, tomatoes, feta and more tomato puree until they are filled, leaving space for the avocado.
8. Return the pizza cones to the muffin tray and bake for 5–6 minutes, until hot and the cheese is melted.
9. Top with avocado and fresh basil, and serve.

Recipe & styling: Kate Turner
Photography: Jotham van Tonder // HMimages.co.za

Also read: 10 ways with avocado

Mini tuna sliders 
Serves 2 // Cooking time 15 min

Ingredients
170 g tin tuna
3 tbsp breadcrumbs
1 egg
6 mini hamburger rolls
3 tbsp spicy mayonnaise

Method
1. Mix the tuna with the breadcrumbs and the egg. Season with salt and pepper. Form into 6 small patties.
2. Heat oil and fry until golden.
3. Top each roll with a patty and add a dollop of spicy mayo.

Also read: 4 appetising tuna recipes that may surprise you