4 essential snacks to pack in your summer picnic basket

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.

Gherkin cheese ball

A no-stress appetiser, ideal for picnics.

Ingredients (serves 8)

Method

130g (± 8 whole) Rhodes Quality Sweet & Sour Whole Gherkins, chopped 250g (1 tub) plain cream cheese 80ml (⅓ cup) sour cream 250g (1 cup) grated cheddar cheese 2.5ml (½ tsp) garlic powder 45ml (3 Tbsp) flat leaf parsley, chopped salt and freshly cracked black pepper 100g (1 cup) pecan nuts, chopped To serve: crackers or bread

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.

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.

Chickpea trail mix

Crunchy roasted trail mix, perfect for lunchbox snacks, picnics or a hike.

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.

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.”

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Feature Image: Pexels