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{ MENÚ PICNIC II } Tarta de tomates y espárragos verdes, Ensalada campera, Limonada de fresa y mucho más…

24/09/2015 9 min read


Llegó el fin del verano…..

Y con él, el fin de las vacaciones en la playa (también aceptamos río, embalse, piscina, buchina….), los helados, los abanicos, el tinto de verano ( y las abuelas coloradas por exceso de tinto, hip!), las noches a la fresca, las verbenas, las carreras de las madres tras los niños bronceador en mano, las siestas, el veraneo en el pueblo….y los campamentos de verano!!!


Aaaaaay, los campamentos…Esos lugares a los que los padres envían a sus hijos para que disfruten de la naturaleza y hagan nuevas amistades, y ya de paso que disfruten de unos días sin la continua presencia de sus progenitores, que con la llegada del calor se ponen de un pesadito….. ( O era al revés??)


Sí, sí, sí, quince días sin padres…..Esto es vida!!!! es lo que parecen pensar las dulces criaturas mientras suben al autobús, saludando con desgana a unos padres compungidos, que empiezan a arrepentirse de enviar al niño a un destino incierto, sin saber si comerá bien, si se arreglará con las toneladas de ropa que su madre ha metido en el macuto, primorosamente doblada y marcada con sus iniciales, para que no la pierda, y lo que es peor…..sin móvil!!!!!!!

Lo que ellos no saben es que mientras ellos se pasan quince días sufriendo y pensando en su retoño, el susodicho no ha vuelto a pensar en ellos desde que bajó del autobús, no echa de menos su móvil, ha decidido que las croquetas del «campa» son mejores que las de su abuela Rosario y lleva una semana sin cambiarse de calzoncillos!!! Esto último es por una buena causa, eh? para que luego su madre no tenga que poner tantas lavadoras…


Y lo mejor de todo, acumulando recuerdos y haciendo algunas de las amistades más duraderas de su vida!!



Pues así es como pasé la mayor parte de los veranos de mi infancia y adolescencia…. No hombre, sin cambiarme de ropa interior no!!! De campamento!!! Oye que tenéis unas ideas….

Y no se me ocurre un lugar mejor para ir de campamento que el Lago de Sanabria, una maravilla de la que disfrutamos zamoranos y visitantes, y que recientemente ha sido incluido por National Geographic España en la lista de «los cinco lagos glaciares más impresionantes del planeta» .

Hala, ahí queda eso!!

Y como una ya abandonó hace tiempo la infancia y adolescencia, y lo del campamento se me queda ya un poco grande, no se me ocurre mejor manera de disfrutar de esta hermosa parte de mi tierra que yendo de picnic, que aunque el verano nos haya dejado, todavía podemos disfrutar de fines de semana con temperaturas agradables.

¡Qué nadie dijo que los picnic fuesen solo para el verano!

Si vosotros también os animáis a salir al campo, o incluso a visitar este maravilloso lago, aquí os dejo algunas ideas para vuestro menú.

Vamos a por él!!

Limonada de fresa







Preparación:

En primer lugar vamos a preparar un almíbar para endulzar la limonada. 
Al endulzarla con almíbar en vez de con azúcar evitamos que, pasadas unas horas, esta se deposite en el fondo de la jarra o botella.
Para preparar el almíbar ponemos en un cazo el agua junto con el azúcar y las fresas (excepto 3 ó 4 que reservamos para decorar) lavadas, sin pedúnculo y troceadas, y llevamos a ebullición. 
Cuando llegue a ebullición bajamos a fuego medio y dejamos unos 5 minutos al fuego hasta que el azúcar se disuelva por completo. Apartamos del fuego y dejamos que se enfríe.


Mientras, vamos exprimiendo los limones, reservando si queremos alguna rodajita para decorar.
Al zumo obtenido le añadimos el agua y reservamos.
Una vez que el almíbar esté frío lo colamos para eliminar los restos de las fresas y lo añadimos a la mezcla de zumo de limón y agua que teníamos reservada.
Cortamos en láminas las fresas que habíamos reservado parar decorar y las añadimos a la limonada junto con alguna rodajita de limón y llevamos al frigo hasta el momento de consumir para que este bien fresquita.

Notas 

  • Podemos sustituir las fresas por cualquier otro fruto rojo.


Tarta de tomates y espárragos trigueros



Preparación:


Comenzamos preparando la masa quebrada:
En un bol tamizamos la harina y mezclamos con la sal.
A continuación le añadimos la mantequilla,fría y cortada en trozos, y mezclamos frotando con los dedos, sin amasar, hasta conseguir una textura arenosa.
Añadimos el huevo y una cucharada de agua, y trabajamos la masa lo mínimo posible, solo hasta que las migas se unan y formen una bola.
Si la masa quedase demasiado seca añadimos la otra cucharada de agua, pero solo si fuese necesaria.
Si utilizamos la amasadora, colocamos el accesorio pala y a velocidad 2 mezclamos la harina, la mantequilla y la sal solo el tiempo necesario para obtener una textura arenosa. A continuacion añadimos el huevo y una cucharada de agua,y trabajamos la masa lo mínimo posible, solo hasta que las migas se unan y formen una bola, añadiendo el resto del agua si fuese necesario.
Envolvemos en papel film y llevamos al frigo para que repose durante, al menos 30 minutos, aunque lo ideal sería unas 2 horas.

Una vez pasado este tiempo, precalentamos el horno a 180º.
Sacamos la masa de la nevera y la estiramos sobre una superficie ligeramente enharinada con ayuda de un rodillo.
Engrasamos el molde que vayamos a utilizar y colocamos la masa sobre él, sin estirarla, solamente adaptándola al molde suavemente.
Cortamos el exceso de masa que sobresalga del molde pasando el rodillo por encima de este.
Pinchamos la superficie de la masa con un tenedor para evitar que salgan burbujas, cubrimos con papel de hornear y, sobre este, alguna legumbre seca, como alubias o garbanzos, que podremos guardar para este uso.
Metemos al horno precalentado durante 15 minutos.
Transcurrido este tiempo sacamos del horno, retiramos el papel y las legumbres, y metemos al horno otros 10 minutos más.

Mientras tanto vamos preparando el relleno:
Mezclamos la nata líquida con la mostaza y reservamos.
Cortamos los tomates en rodajas de 1 cm aproximadamente y los cherry al medio.
Lavamos los espárragos, eliminamos la parte más dura del tallo, los 2 ó 3 cm del final y los cortamos a la mitad longitudinalmente.
Ponemos al fuego una plancha o sartén con un hilito de aceite y cuando esté caliente añadimos los espárragos y dejamos que se hagan durante 4 ó 5 minutos, removiéndolos frecuentemente.
Sacamos de la sartén y reservamos.
Pasados los 10 minutos sacamos la masa del horno y cubrimos con la mezcla de nata y mostaza, los dos tipos de tomates, los espárragos, y el queso de cabra desmigado.
Espolvoreamos con orégano y salpimentamos al gusto.
Llevamos de nuevo al horno durante otros 20 minutos.
Transcurrido este tiempo comprobamos que los tomates estén tiernos, si no fuese así dejamos hornear 5 minutos más, sacamos del horno y dejamos enfriar sobre una rejilla.
Podemos consumirla templada o fría.

Notas    

  • Dependiendo de la capacidad de absorción de la harina podemos necesitar más o menos agua para unir la masa. Por ello comenzamos incorporando una cucharada, añadiendo el resto del agua solo si fuese necesaria, pudiendo  necesitar incluso una tercera cucharada si la masa quedase demasiado seca.
  • En este tipo de masas es importante no trabajar demasiado la masa, ya que si no obtendríamos una masa correosa en lugar de quebradiza.
  • Para que la masa no encoja en el horno al cocerla es importante no estirar la masa, así como también trabajar con la masa muy fría. Por eso, si voy con tiempo, me gusta meter la masa, una vez colocada en el molde, de nuevo al frigo unos 15 minutos, para que esté bien fría.
 Ensalada campera

Preparación:
Lavamos las patatas y las ponemos a cocer con piel en agua con sal hasta que las pinchemos con un cuchillo y comprobemos que están tiernas.
Una vez cocidas las pelamos y reservamos hasta que estén frías.
Ponemos los huevos de codorniz en agua con sal y llevamos a ebullición. 
Una vez que el agua esté hirviendo contamos 5 minutos y retiramos del fuego. 
Pelamos, cortamos a la mitad y reservamos.
Pelamos la manzana, la troceamos y rociamos con unas gotitas de limón para que no se oxide. Reservamos.

Lavamos y troceamos el tomate. Reservamos.
Escurrimos las aceitunas y las latas de atún y reservamos.
Mezclamos todos los ingredientes que teníamos reservados y los aliñamos con aceite, vinagre y sal al gusto.
Conservamos en la nevera hasta el momento de consumir.
Notas  

  • Podemos sustituir los huevos de codorniz por huevos de gallina, en cuyo caso aumentaremos el tiempo de cocción a 10-12 minutos.

Paté de atún y manzana


    Preparación:

    Lavamos la manzana y cortamos la mitad  en daditos muy pequeños. Rociamos con el zumo de limón para que no se oxide y reservamos.
    Escurrimos la lata de atún y ponemos en el vaso de la batidora junto con los petit-suisse, los huevos cocidos y la otra mitad de la manzana. Batimos hasta obtener una pasta muy fina.
    Añadimos la manzana cortada en daditos que teníamos reservada y salpimentamos al gusto.

    Mini frittatas de chorizo y esparragos verdes


    Preparación:

    Precalentamos el horno a 200º.
    Comenzamos preparando los espárragos.
    Los lavamos, eliminamos la parte más dura del tallo, los 2 ó 3 cm del final del espárrago, y los cortamos en trozos de unos 2 cm.
    Ponemos al fuego una plancha o sartén con un hilito de aceite y cuando esté caliente añadimos los espárragos y dejamos que se hagan durante unos 5 minutos, removiéndolos frecuentemente. Hacia la mitad de la cocción los salamos. Pasado este tiempo comprobamos si están tiernos, si no fuese así los dejamos unos minutos más a fuego suave, los retiramos del fuego y reservamos.
    Picamos el chorizo en daditos pequeños y reservamos.
    Cortamos el queso en daditos y reservamos.

    Engrasamos unos moldes de magdalenas o cupcakes y repartimos el chorizo, los trigueros  y los daditos de queso por los huecos.
    En un bol batimos los huevos, añadimos la nata, salpimentamos y repartimos esta mezcla en los moldes sobre el chorizo y los espárragos.
    Horneamos unos 10 ó 12 minutos, hasta que veamos que el huevo cuaja, pero sin excedernos para que las frittatas no queden secas. 

    Notas

    • La frittata es una especialidad de la cocina italiana, similar a nuestra tortilla de patata, que admite multitud de rellenos y tiene la particularidad de que termina de cuajarse en el horno.


    Tarta de queso y frambuesas.

    Preparación:

    Precalentamos el horno a 180º.
    Ponemos en un bol el queso y el azúcar y batimos con ayuda de una batidora.
    A continuación añadimos el huevo, la maizena, el zumo de limón, la nata líquida y la esencia de vainilla y batimos hasta obtener una mezcla homogénea.
    Incorporamos las frambuesas, reservando algunas para decorar, con suaves movimientos envolventes, para que no se  rompan demasiado.
    Engrasamos un molde y le ponemos papel de hornear si fuese necesario y vertemos la mezcla anterior.


    Colocamos por encima las frambuesas que habíamos reservado y horneamos durante 1 hora (45 minutos si utilizamos moldes individuales tipo tartaleta) hasta que pinchemos con un palillo y veamos que esta cuajada.
    Dejamos la tarta en el horno con la puerta entreabierta hasta que el horno se enfríe.
    Cuando el horno esté frío, sacamos la tarta, la desmoldamos y la llevamos a la nevera al menos 4 horas.
    En el momento de servir espolvoreamos la tarta con azúcar glass.

    Notas:

    • Cuando pinchemos con el palillo para comprobar si la tarta esta cocida, veremos que no sale perfectamente limpio, sino con algunos restos. Esto es normal al tratarse de una tarta jugosa.
    • Dejamos enfriar la tarta en el horno para que no se nos deshinche demasiado al sacarla.
  • Debora Rosano Romero 24/09/2015 at 21:08

    ¡¡¡Una pasada!! De lugar de menú, de fotos y de todo, madre mía Leti…
    Un picnic así da gusto, mucho gusto, con cosas tan requetericas… La limonada, las tartas, las frittatas, el paté (ese lo pruebo seguro)… no podría elegir, creo que volvería a casa rodando en vez de andando jeje.
    Enserio, todo genial.
    Besos.

  • Leti de Revelando Sabores 28/09/2015 at 18:40

    Muchísimas gracias Debora!! Pues casi, casi es así como volvimos nosotros a casa, rodando y sin necesidad de coche, jajajaja. Siempre me pasa lo mismo, te lías a preparar comida "por si acaso" y luego da pena dejarla….

  • Unknown 15/05/2017 at 13:00

    ¿Podría usarse otro tipo de yogurt para el paté de atún y manzana?
    ¡¡¡Gracias!!! Todo tiene una pinta estupenda

  • Leti de Revelando Sabores 15/05/2017 at 14:43

    ¡Hola! Me alegra que te guste 😊. Aunque no lo he probado, podrías sustituirlo por queso de Burgos o una tarrina de queso batido. Un saludo 😉

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