Dine where you like. Picnic in the countryside

There is always something adventurous about organizing a picnic. The dining table and chair are swapped for a nice blanket, and instead of porcelain plates and cutlery, it's best to serve the delicacies from the basket directly to your hand. Every patch of meadow becomes a dining room in the countryside in an instant. Accompanied by the chirping of birds and a light summer breeze, your eyes, ears and nose can enjoy the food too. And while you're still feasting and chatting, the children are off exploring. We have put together a few ideas for simple and easy-to-transport little things for you here. All you have to do is pack up.

1. Preheat the oven to 220 °C (top/bottom heat).
2. Remove the green parts from the strawberries and cut into cubes.
3. Scrape the seeds from the vanilla pod and mix together with the flour, salt, baking powder, baking soda and sugar in a bowl. Cut the butter into cubes and crumble into the flour mixture. Add the egg and milk and knead into a dough.
4. then carefully work the strawberries into the dough.
5. roll out the dough to a thickness of about 2 cm on a well-floured work surface and cut out 10 scones with a round cookie cutter Ø 6 cm. 6. place the scones on a baking tray lined with baking paper and bake for about 15 minutes until golden brown.

1. Cook the pasta in plenty of salted water for 8 minutes until al dente, drain, and let cool.
2. Mix the pesto with olive oil, apple cider vinegar, and maple syrup to make a dressing.
3. Cut the cherry tomatoes in half, pit the olives, and pluck the basil leaves from the stems.
4. Pour the dressing into a 1-liter screw-top jar, add the pasta, and layer the tomatoes, olives, and mozzarella on top.
5. Finally, garnish with basil. Shake vigorously or stir well before eating.