2019 Easy summer break recipes

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I got a pack of products that I've decided to dedicate an entire post on the food you can make easily while on the big VaCa. Whether if you want it for a trip outside, or as an activity at home with the kids.

In the summer, it is fun to go outside and wander, but sometimes staying at home with the air conditioner on and spending time with your family indoor is just what you want and need.
So this time I decided to share some food ideas that can fit for a picnic, a day of hiking or just for spending a couple of pleasant hours at home with your family.

Since on a summer break, parents don't have many powers troubling in the kitchen, they tend to go on the easy stuff - junk food. So I decided to offer easy to make recipes that contain healthier ingredients.

We will start with a serving idea that can excite the children to start creating tasty snack alongside healthy vegetables.
How to make Pastrami rolls?
Take Pastrami, spread hummus on it, place a pickle inside, and roll into a roulade. Cut into half and continue making as desired. Serve juxtaposition to finger-sized veggies: a fun and delicious serving for all.

If you prefer something else than meat, you can make tortilla crunch triangles. Take a tortilla, sprinkle half of it with grated vegan cheese and close into a hemisphere.
Preheat oil in a pan and fry on both sides until golden. Cut into triangles and serve with veggies on the side.
You can also spread the tortilla with ketchup or other condiment and let each one fill it with toppings they want to make their tortilla-pizza.

And now after you snacked a bit, you can start making sweet, wonderful and healthy treats.
I got tahini from Achva company and decided to male scrumptious chocolate-tahini truffles. Using their date syrup tahini, I made oatmeal tahini cookies.
Both recipes don't contain dairy products or any animal components, so they are perfect for vegans as well.

For making the oatmeal tahini-silan cookies, you only need two ingredients!
Ingredients for about 10 small-medium cookies:
4 Tbsp. tahini with silan
1 cup oatmeal (instant oats)

Preparation:
Preheat oven to 180C, turbo. Mix in a bowl the two ingredients and form cookies. Place on a pan with baking paper. The cookies stay just as you shaped them. Bake on the middle rack for 10 minutes.
Let them cool a bit and munch over.

Ingredients for tahini-chocolate truffles:
200 gram (7 oz.) bittersweet chocolate
1/2 cup raw tahini
cocoa powder, for coating

Preparation:
Mix the chocolate and tahini in a microwave-safe bowl and melt in the microwave for 20-30 seconds. Stop after each interval and mix so the batter won't burn.
Once it is melted and thoroughly mixed, transfer to a 15X15cm pan (6X6 inch) with a baking paper and place in the freezer for about an hour or until it sets.
Once set, take it out of the pan and cut into small squares. It's not easy, but most of them are cut to perfection. Coat with cocoa powder and serve.
If you want to shape them into truffle balls, then just freeze less time, and once it is set but not hardened, you can roll into balls and coat with cocoa powder.
Keep in the freezer and enjoy!