By bereniceh
In Duration ~ 6 min

5 easy meals for your picnic!

Whether you’re an outdoor enthusiast, a fan of outdoor lunches or just looking for some delicious ideas for meals on the go, Luminarc has some quick and easy recipes you can take anywhere!

We offer you a variety of appetising, practical and easy-to-prepare options that will allow you to make the most of your outdoor outings without compromising on your taste buds. Discover 5 tasty recipes and lots of tips for making the most of your picnics.

Let’s start with some sweet and savoury cakes that can be packed away in a tin and taken on a picnic.

Goat’s cheese and honey muffins

For 8 muffins, you’ll need:

  • 100 gr semi-salted butter
  • 3 eggs
  • 60 gr honey
  • 4 cl milk
  • 180 g wheat flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ½ tsp flower of salt
  • 150 g goat’s cheese


  1. Preheat the oven to 180°C
  2. Put the butter in a bowl and melt in the microwave.
  3. Mix the eggs with 30g of honey and the milk. Add the flour, baking powder, bicarbonate and flower of salt.
  4. Add the melted butter and mix well until the mixture is lump-free.
  5. Divide the batter between 8 buttered muffin tins.
  6. Cut the goat’s cheese into 8 equal slices and place 1 slice on each muffin.
  7. Add a little honey to each piece of goat’s cheese.
  8. Place in the oven for 25 mins, keeping a close eye on the colouring. When cooked, remove from the oven, leave to cool and remove from the mould. Store them in a tin and they’ll be ready to enjoy at your picnic!

advice: For the goat’s cheese, to give a better result and make even slices, take a goat’s cheese log.

Parmesan and oregano shortbread

To continue the aperitif of your picnic, here are some shortbread but not sweet, they are good for the aperitif!

You’ll need :

  • 180 gr flour
  • 1 egg
  • 70g soft semi-salted butter
  • 45 cl olive oil
  • 50 g Parmesan cheese
  • ¼ tsp salt
  • 1 heaped tsp dried oregano or thyme
  • Salt of flower


  • Mix the soft butter with the olive oil, cheese, salt, oregano and egg in a bowl to obtain a cream.
  • Add the flour and mix quickly without working the dough.
  • Wrap in cling film and leave to rest in the fridge for 1 hour.
  • Roll out the pastry to a thickness of 3 mm, then cut out the shape you want for your shortbread.
  • Arrange the shortbread on a baking tray. Sprinkle with fleur de sel and a little oregano. Press lightly so that the spices stick to the shortbread.
  • Place in the freezer for 20 mins or in the fridge for 30 mins.
  • Bake for 10 to 15 minutes, until the shortbread is just golden. Leave to cool before eating or sealing to transport.

Courgette, goat’s cheese and fresh mint cake


  • 1 courgette
  • 1 goat’s crottin
  • 1 bunch mint
  • 170 g flour
  • 1 sachet baking powder
  • 2 eggs
  • 100 g fresh goat’s cheese
  • 5 cl olive oil
  • 10 cl warm milk

To prepare the cake: 

  1. Preheat the oven to 180°C
  2. Wash and grate the courgette, then spread it out on a sheet of kitchen roll so that it loses its water.
  3. Pour the flour, baking powder and egg into a bowl. Mix everything together and add the crumbled fresh goat’s cheese, the oil and finally the milk, little by little.
  4. Mix to form a smooth dough.
  5. Add the courgette, the cubed goat’s cheese and the mint, washed, dried and chopped. Season with salt and pepper.
  6. Pour the mixture into a cake tin and bake for 45 minutes.

Tip: leave your cake to cool before turning it out of the tin so that it doesn’t break.

Potato, egg and herb mayonnaise salad.

It wouldn’t be a real picnic without a salad to take away in a tin!

You will need (for 4 people):

  • 1 kg potatoes
  • 5 eggs + 1 egg white
  • 1 red onion
  • 1 pinch curry powder
  • ½ lemon
  • 15 cl sunflower oil
  • 1 tsp strong mustard
  • ½ bunch chervil
  • 10 sprigs chives
  • 8 tarragon leaves


  1. Place the peeled and quartered onion in a bowl of water filled with ice cubes and leave for 30 mins.
  2. Cook the potatoes with their skins on in a large pan of boiling water for 20 mins. Drain and leave to cool.
  3. Meanwhile, harden 5 eggs in boiling water. Rinse under cold water and peel.
  4. Place the egg white and mustard in a bowl, mix and whip the mayonnaise, pouring in the oil in a thin stream while whisking, until the consistency is firm. Add a few drops of lemon juice and the curry powder.
  5. Wash and remove the leaves from the herbs and chop as finely as possible.
  6. Add them to the mayonnaise, season with salt and pepper, cover with cling film and chill.
  7. Peel the potatoes when they have cooled and place in a salad bowl with the mayonnaise, drained and finely chopped onion and mix. Quarter the hard-boiled eggs and add to the salad, season generously with pepper and serve chilled.

Tips: You can lighten the salad by replacing the herb mayonnaise with fromage blanc. You can replace the eggs with cold fish, roast beef, pork or veal. You can add a few pieces of apple to give the salad a tangy, crunchy flavour.

We’ll finish our recipe ideas with a picnic essential:

Courgette and basil club sandwich 

You will need:

  • 1 courgette
  • 15 basil leaves
  • 250g chicken fillets
  • 8 thin slices of bacon
  • 60 g mayonnaise
  • 2 round tomatoes
  • 6 slices sandwich bread

To prepare:

  1. Poach the chicken fillets. Put them in a saucepan of salted water and bring to the boil; immediately lower the heat and leave to simmer for 10 mins. Cover, remove from the heat and leave to rest for 15 mins. All that’s left to do is drain them.
  2. Stir the finely chopped basil leaves into the mayonnaise. Season with salt. Wash and slice the courgette and tomatoes.
  3. Toast the bread.
  4. Spread the mayonnaise on one side of the bread slices. Place the chicken, tomatoes, courgette and bacon on a slice of bread and close with another slice.
  5. Assemble another layer in the same way. Cut the club sandwich into four triangles and secure with wooden skewers.

Tip:Don’t hesitate to use other vegetables of your choice!


Whether you opt for tasty sandwiches, salads or cakes, the aim is to create meals that are easy to transport and that will tantalise your taste buds!

Don’t forget to bring along a tablecloth, cutlery, glasses and napkins to create a convivial atmosphere for your picnic. All that’s left for you to do is enjoy nature, the tasty meals you’ve prepared and share the moment with your loved ones!