5 culinary ideas for the perfect autumn picnic

You will be able to implement these 5 culinary ideas for an autumn picnic extremely easily.

1. Roasted chestnut

Ingridients:

• 1 kg of chestnuts

Preparation:
Make a criss-cross cut in each chestnut with a sharp knife, which must be just deep enough to pierce the shell. Then pour enough chestnuts into a well-heated pan to cover the bottom of the pan nicely. Bake covered and stir them several times during baking. After 30 minutes, shake the roasted chestnuts out of the pan onto a damp kitchen towel, wrap it tightly and wait 5 minutes. Pour the chestnuts into a bowl and enjoy them immediately, as they are best while they are hot.

2. Caramel apples

Ingridients:

• 8 apples
• 500 g of brown sugar
• 1 cup butter
• 0.5 teaspoon of vanilla extract
• 100 g of finely chopped hazelnuts or almonds

Preparation:
Slowly heat the sugar, butter and vanilla extract in a saucepan. Mix the ingredients until they become uniform and slightly brown. Then put the shrimp aside and wait 5 minutes. Wash the apples well and wipe them dry. Stick sticks into them and dip them in the caramel mixture, and then in chopped hazelnuts or almonds. Place them on plates to cool and serve.

3. Pumpkin cake

Ingridients:

• 1/2 kg of grated zucchini
• 3 eggs
• 500 g of granulated sugar
• 1 packet of vanilla sugar
• 420 g plain flour
• 100 g of hazelnuts
• 1 packet of baking powder
• 1 teaspoon of cinnamon
• 250g of oil

Preparation:
Heat the oven to 180 degrees. Peel the zucchini and grate it into small pieces. Mix the eggs with crystal and vanilla sugar until foamy. Mix the flour with hazelnuts, baking powder and cinnamon and stir into the egg foam. Add oil and zucchini and mix well again. Pour the mass into a greased pan and bake in the oven for about half an hour. If desired, cover the roast with cream or chocolate glaze and sprinkle with almond leaves.

4. Chestnut pie

Ingredients for shortcrust pastry:

• 100 g of powdered sugar
• 250 g of flour
• 150 g of butter
• 1 egg
• 30 g ground almonds
• pinch of salt
• 1 vanilla pod

Ingredients for the filling:

• 400 g of roasted chestnuts
• 100 g of butter
• 6 egg yolks
• 2 whole eggs
• 120 g of powdered sugar
• 150 g of chestnut puree
• 70 g of chestnut spread
• 5 cl of cream

Preparation:
Melt 50 g of butter in a pan. Add 300 g of peeled roasted chestnuts and mix. Add the powdered sugar, mix and remove from the heat when the chestnuts begin to brown slightly. Roughly chop two-thirds of the chestnuts, leaving the rest for decoration. Mix the butter and egg, add the scraped core of the vanilla pod, continue adding sugar, ground almonds, salt and flour. Knead the mixture into a smooth dough, let it rest in the refrigerator for about half an hour and then place it in a greased pie pan. The dough should cover the bottom and the edge. Place the pan in the oven and bake the dough for about 20 minutes at 180 degrees. Mix the remaining butter, puree and spread, add the eggs and the rest of the sugar. Sprinkle chopped chestnuts on the baked dough, cover with filling and decorate with whole chestnuts. Bake for another 20 minutes. Serve warm.

5. Pumpkin muffins

Ingridients:

• 200 g pumpkin
• 1 lemon
• 250 g of flour
• 2 teaspoons of baking powder
• 1 pinch of salt
• 1/2 tsp cinnamon
• 1 pinch of nutmeg
• 2 eggs
• 80 ml of sunflower oil
• 3 tablespoons of maple syrup
• 150 g of natural yogurt
• 50 ml of milk
• icing sugar

Preparation:
Heat the oven to 200 degrees and line the muffin tin with paper muffin cups. Peel the pumpkin, remove the seeds and grate it. Mix the flour, salt, baking powder, cinnamon and nutmeg well. In another bowl, mix the eggs, oil, maple syrup, yogurt and milk. Add the flour and towards the end add the grated pumpkin. Pour the batter into paper cups and bake for about 20 minutes. Baked muffins are sprinkled with powdered sugar, but you can also opt for a sprinkling of pumpkin seeds.