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[OUR FAVOURITE] How to make a bad ass picnic

Picnics are pretty awesome because you can make them as simple or complicated as you want. Here's some recipe ideas for your next hike. 08-07-2019 12:00
[OUR FAVOURITE] How to make a bad ass picnic-41732

We mean, you can pack your backpack with a sandwich, some water and nuts and go hiking for hours. Or, you can go all in on the food, pack it in a nice basket, and then put it all in the middle of a meadow on a squared blanket like you’re trying to redo a scene from Sound of Music (as long as you spare us the singing, thanks). Either way, we think that we can agree on the fact that food tastes especially good when consumed in nature with bugs and all! We’ve put together a couple of recipes that you can mix and match as you want and that will most definitely take your picnic to the next level! As a principle, we make sure to use as local products as possible since that’s better for everybody. 





We definitely love a good sandwich (bread is always a good idea), but that’s also the most predictable choice to bring along in the mountains. So why not make a wrap instead? Yes, exactly. This dude is actually pretty simple to make even though, we admit, it takes a bit of planning and requires time. It’s well worth the effort though! The wrap is filled with salad, grilled veggies, grated carrots and beetroot, chèvre spread and a swirl of olive oil. The vegetables used (with one exception, Mr Sweet Potato) are from Valais and were found at Le Marché de la Montagne, who basically only sell products from local farmers. The chèvre is also super local and of great quality. It comes from the Michellod family who have their pasture in the heights of Bruson. Local is cool! Now to the recipes: 

Wrap it up Wrap: (makes 4 wraps & takes approximately 1 hour)


  • 200g spelt flour

  • 1 tablespoon grounded flaxseeds

  • 120 ml water

  • 1 pinch of salt 


Put all the dry ingredients together in a bowl and then add the water gradually. The dough should not be sticky (it’s quite horrible when it is, beware!). But if it happens to be that, then just add more flour or if it’s too dry just add more water until you get the right consistency. Then knead the dough (this is really satisfying) and turn it into a ball and let it rest for 15 minutes. When the powernap is over, preheat a pan and put a little oil in it. Then take a bit of dough and tuck it out in the wished shape and put it into the pan. Cook the wrap for approximately 1 min per side and voilà! 





Veggie Mania: (for 4 wraps & takes 30 minutes)


  • 1 large zucchini

  • 1 sweet potato (this is the land traitor)

  • 1 carrot

  • 1 beetroot

  • 4-6 lettuce leaves

  • Spices of choice 


Slice the zucchini and sweet potato, put them in a pan and sprinkle with spices. Grill until golden. Grate the carrot and beetroot and then leave them au naturel. Then put one or two lettuce leaves on the wrap and put the rest of the veggies on top.

 And then finally: 

Chèvre Spread from Heaven (for 4 wraps & takes 10 mins)


  • 120 g fresh chèvre cheese

  • 50 g pine nuts (from Italy but that’s basically next door)

  • 3 branches of fresh thyme

  • 10 ml water 


Start by grilling the pine nuts and thyme in pan for 5 mins approximately. Then chop the nuts and mix it with the chèvre and water and you’ll get a heavenly spread that will add a salty yet smooth edge to your wrap. Finish it up by drizzling a little olive over it all. And pack it in baking paper or some other wrap paper, NOT plastic, because plastic sucks. If you’re afraid that it’s going to be messy, don’t, it’s not we’ve tried!















Gooey Buckwheat Salad: (Serves 4 & takes 20 mins)


  • 100 g buckwheat

  • 10 cherry tomatoes

  • 1 handful of basilic

  • 2 tablespoons olive oil

  • 2 tablespoons apple cider vinegar

  • 2 teaspoons honey

  • 1 pinch of salt and pepper 


This is literally done in 20 min. Boil the buckwheat until tender. Cut the cherry tomatoes in two and add the basilic too. Then mix the olive oil, apple cider vinegar, honey, salt and pepper and finally stir it all together. By the time you’re going to eat your picnic, the buckwheat will have absorbed the dressing which will make your taste buds dance of joy. 

 

Gangsta Grandma’s Tarte aux Abricots : (1 whole pie & takes 1hour & 15 mins)

A picnic isn’t complete if there isn’t some kind of dessert in it in our opinion. And imagine sitting there on a rock with a slice of TARTE in your hand. Pretty great right? So, here’s the gangsta pie for you:

  • 250g spelt flour

  • 60 ml olive oil

  • 120 ml water

  • 1 pinch of salt

  • 1kg abricots du Valais

  • 60 g almonds (from Italy)


Start by pitting the apricots (eyes on the prize, because this requires a bit of patience!). Then stir the flour, olive oil, water and salt together and knead it into a dough. Let it rest for 15 minutes. While the dough is getting a bit of beauty sleep, mix the almonds until they get a rustique flour consistency. Then, when the dough has rested enough, tuck it out and put it into a pie form (which is a bit tricky). Then spread the crushed almond at the bottom of the form, they will absorb the juice from the apricots which will help to keep the crust crusty. Then put the oven on 200 degrees and bake it for 50 minutes. Take out and inhale! 

There you go! Put like this, it may seem like you’ll need an entire week to prepare your picnic but you really don’t. Keep in mind that, yes this is real food and of course we ate it, but it has also been styled in order to look pretty on the pictures and make it instagrammable. And, the veggies and spread do taste good between two slices of bread from one of the local bakeries as well! If you’ve stayed with us until here, bravo and thanks! Would you have any questions, want more recipes or just want to say hi, hit us up on Instagram @chocolateoutofshit 

That’s all for now but stay tuned for more foodie stories, we’ll be back! 

Salut!

Tora & Maé

Verbier Tourist Office
Route de Verbier Station 61
1936 Verbier
+41 27 775 38 88 | info@verbier.ch
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