Summer is here, and that means more time outdoors with family and friends. There is nothing better than a picnic in the park, on the mountain, or at the beach.
Try these quick tasty, sweet and savoury treats from Rhodes Quality the next time you are packing a picnic basket to head outdoors: from a gherkin cheese ball to crispy chicken and avo wraps or Hawaiian pizza pancakes, jam filled shortbread cookies or a chickpea trail mix; there’s something for everyone.
These snacks you’re about to see would also be great for checking out some of the easy hiking trails in Cape Town.
Place the cream cheese and sour cream in a large bowl and mix until smooth.
Stir in the sour cream, cheddar and garlic powder until evenly mixed.
Add the Rhodes Quality Sweet & Sour Whole Gherkins and the parsley and stir to mix.
Season to taste.
Chill the mixture for 30 minutes.
Spoon the mixture onto a sheet of plastic wrap and use the plastic wrap to shape the mixture into a ball.
Roll the ball in the chopped nuts.
Serve with crackers or fresh baguette.
To prepare for a picnic: Roll the mixture into individual small balls.
Crispy chicken and beetroot wrap
Crunchy and fresh, these are an excellent wholesome meal on their own. Prepare and wrap individually ready for your picnic.
Photo: Rhodes Quality
Ingredients (serves 4)
Method
250ml (1 cup) Rhodes Quality Sliced Beetroot in Vinegar, drained
250ml (1 cup) Hinds Southern Coating Original
400g chicken breast fillets, sliced into even strips
125ml (½ C) all-purpose flour
2 eggs, beaten
oil for frying
4 wraps
500ml (2 cups) mixed salad greens, washed
To serve: lemon wedges and mayonnaise (optional)
Toss the chicken strips in the flour and shake off any excess.
Dip the chicken strips in the egg and then toss in the Hinds Southern Coating until evenly coated.
Deep fry in hot oil until golden and crispy.
Drain on a paper towel to remove excess oil.
Heat the wraps.
Top with lettuce.
Top each wrap with a serving of Rhodes Quality Sliced Beetroot in Vinegar.
Divide the chicken between the wraps.
Top with mayonnaise if using.
These picnic snacks would be great for taking along on a hike. So why not take them along while exploring 6 of the top hiking trails in Pretoria?
But let’s go on.
Chickpea trail mix
Crunchy roasted trail mix, perfect for lunchbox snacks, picnics or a hike.
Photo: Rhodes Quality
Ingredients (makes 5 cups)
Method
1 x 410g can Rhodes Quality Chickpeas
15ml (1 Tbsp) brown sugar
15ml (1 Tbsp) ground cinnamon
250ml (1 cup) pumpkin seeds
100g (1 cup) walnuts, toasted
125ml (½ cup) sunflower seeds
125ml (½ cup) chocolate chips
500ml (2 cups) popcorn
Drain and rinse the Rhodes Quality Chickpeas.
Lay the chickpeas out in a single layer on a clean dish towel.
Pat as dry as possible and leave to air dry for a further 30 minutes.
Place the chickpeas on a baking sheet that has been lined with baking paper.
Roast in an oven that has been preheated to 180°C for 10 minutes.
Mix together the brown sugar and the cinnamon.
Remove the chickpeas from the oven and toss in the cinnamon sugar.
Return to the oven and roast for a further 15 minutes or until golden.
Turn off the oven and leave the chickpeas to cool and crisp.
Toss the cooled chickpeas with the remaining ingredients.
Store the trail mix in an airtight container.
Hawaiian pizza pancakes
Savoury pancakes perfect for packing. You can make these ahead of time, cool and portion to save for later.
Photo: Rhodes Quality
Ingredients (makes 12)
Method
1 x 50g sachet Rhodes Quality Tomato Paste
1 x 440g can Rhodes Quality Pineapple Pieces in Light Syrup, drained
250g (2 cups) self-raising flour
1ml (¼ tsp) salt
300ml (1 cup +3 Tbsp) milk
1 egg
150g ham, chopped
sunflower oil for frying
Sift the flour and salt into a large bowl.
Whisk together the Rhodes Quality Tomato Paste, milk and the egg.
Whisk the milk mixture into the dry ingredients, beating until a smooth thick batter.
Stir in the Rhodes Quality Pineapple Pieces and the ham.
Allow the batter to stand for 10 minutes.
Heat a little oil in a non-stick frying pan over medium heat.
Use a 65 ml measuring cup to scoop the batter onto a non-stick pan and shape quickly into rounds.
Fry only two pancakes at a time.
Cook until the pancakes have bubbles on the top, then flip them over and cook for an additional minute.
Repeat with the remaining batter.
Cool, portion and freeze for later use.
“The savvy home-maker is more discerning than ever before when it comes to wholesome goodness and healthy food choices for their family,” Maria Soares, Head of Marketing at RFG, explains. “They are looking for goodness and a connection to nature and freshness.”
