Sunny moments of pleasure: Fresh summer recipes for the perfect garden picnic

For the salad

• 2 handfuls of soup noodles
• 2 apricots
• 2 carrots, grated
• 2 radishes, thinly sliced
• ½ cucumber, thinly sliced or grated
• ¼ Red cabbage in thin strips
• 1 tbsp toasted sesame seeds
• 1 tbsp chopped chives or chopped parsley
• Sprouts (e.g. radishes, alfalfa, etc.)

For the dressing:

• 1 clove of garlic, finely chopped
• 2 tbsp soy sauce
• 2 tsp sugar
• 3 tbsp olive oil
• 3 tbsp rice vinegar or white balsamic vinegar
• salt, pepper

Cook the noodles and alternate with the other ingredients in a large preserving jar. Prepare the dressing and transport it to the picnic in a separate jar so that the salad remains crunchy and the pasta does not soften.

Cheesecake brownies with raspberries

Brownie batter

• 125 g butter
• 100 g dark chocolate
• 100 g flour
• 150 g sugar
• 30 g cocoa
• 1 pinch of salt
• 2 eggs

Cheesecake mixture

• 250 g cream cheese
• 1 egg
• 50 g icing sugar

plus

• 100 g raspberries

Preheat the oven to 180°C top/bottom heat

To make the brownie batter, melt the butter and chocolate in a bain-marie, mix with the other ingredients to form a smooth batter and pour into a square, greased tin. For the cheesecake mixture, mix the cream cheese with the egg and sugar until smooth and pour onto the brownie batter. Marble with a fork. Spread the raspberries over the batter and bake at 180°C for approx. 25 minutes. Once cooled, cut into small squares and take to a picnic.