A great Italian inspired snack recipe found on saveur.com
Test kitchen director Farideh Sadeghin at Saveur likes to use Italian bread crumbs to bread her mozzarella, but you could use panko if you were so inclined. Double breading insures that the outside gets nice and crispy while the inside cheese has time to melt when frying. These freeze well, so keep them in your freezer and pull them out to defrost before frying whenever you feel like.
Several dip recipes found in “Sommermat” (Summer Food)
published by Hjemmets Kokebokklubb in 1979
The picnic season is right around the corner although we had a short spell of snow only about two weeks ago here in Oslo (quite uncommon for late April I must say).
Ready made dips in suitable containers and any kind of vegetables, fruit, shellfish, cold meat what ever cut into diping friendly pieces and a great variety of salt snacks like biscuits or chips are ideal for a picnic along with coffee, tea or cold drinks – Ted