Cross-country ski trip picnic lunch

13.3.2017

A packed lunch is known to be the highlight of many trips and outings. Whether you are on the move by skis or by foot, the snacks packed in your backpack should be tasty and delightful as well as give you enough energy even for a longer day spent outdoors. The best packed lunch is also easy and pleasant to prepare! Tasty sandwiches and easy energy bars will tempt the children to join the preparations as well.

Mother and children preparing for a picnic

Instead of making traditional sandwiches you could try different spreads for fillings. You can prepare the spreads the night before so that getting going even early in the morning will be quick and easy. Spreads are easy to create in different flavors by varying a basis recipe. This way the lunch box will contain alternatives for every taste. In addition to lunch sandwiches it is good to pack up something sweet. When your energy levels start dropping and pace slowing down, a homemade energy bar is a healthy way to regain your energy to keep on skiing.

Ski trip lunch on chopping board

HAM SPREAD

1 package sun-dried tomato cream cheese
100 g crême fraiche
~200 g chopped (smoked) ham
Parsley
Black pepper
2-3 tomatoes
(spring onion stalks)
Pesto

Halve the tomatoes, remove seeds and chop into fine dices. Chop the parsley and the spring onions stalks if added. Mix the cream cheese, crême fraiche, ham, tomatoes, parsley and spring onions into a paste. Season with black pepper. Apply some pesto on both halves of bread and the ham spread on one half. Combine to make a sandwich and cut into triangles.

SALMON SPREAD
1 package horseradish cream cheese
100 g crême fraiche
200 g hot-smoked salmon
1-2 avocados
Lemon juice
Lemon pepper
Coriander leaves

Halve the avocados and remove the pits. Smash the avocado or puree by machine into a paste. Add some salt and lemon or lime juice. Mix the cream cheese, crême fraiche and salmon into a spread. Season with lemon pepper according to taste. Apply some of the avocado paste on both halves of bread and the salmon spread on one half. Add coriander leaves on top of both halves, combine to make a sandwich and cut into triangles.

EGG AND AVOCADO SPREAD To children’s taste
3 boiled eggs
200 g cottage cheese
1-2 avocados
Ham slices
Cheese (e.g. individually packed soft cheese)
Bell pepper

Halve the avocados and remove the pits. Smash the avocado or puree by machine into a paste. Add some salt and lemon or lime juice. Boil the eggs, smash with a fork and add the cottage cheese. Mix with the avocado paste. Place a slice of ham on one slice of bread and a slice of cheese on another. Spread the egg and avocado paste on top and add some slices of bell pepper. Combine to make a sandwich and cut into triangles. Some natural cream cheese can also be spread onto the bread before the other fillings if needed.

Preparing picnic lunch in kitchen

ENERGY BARS
120 g almonds
120 g other chosen nuts
300 g dates
(E.g. coconut flakes, sesame seeds, raw cocoa nibs, honey, orange peel)

Mix the almonds and other nuts into a crush using a blender. Add your chosen spices and trimmings. Gradually add in the dates and add some water or honey if the dough feels too dry. You can use a spatula or mix by hand. Spread the mixture evenly into a pan lined with clingfilm and place into refrigerator to set for a few hours or overnight. Cut the mixture into bars of your chosen size. Wrap the bars individually in baking paper so they will be easy to eat.

Homemade healthy energy bar recipe