Simple but elegant food that i can carry in a back pack?

I want to hike with my girlfriend and surprise her with a candle lit dinner on top of a mountain. However what kind of food should I bring up there and how do i keep it hot? It will be about a 45 min hike.|||LOVELY TORTILLA WRAP





1 tortilla wrap


1 slice of blue cheese (fourme d'ambert is best)


2 slices of parma ham


4 pieces of spanish chorizo


10 black olives





Put the tortilla wrap on a plate. Put the two slices of Parma ham onto it. Then break the blue cheese into pieces and scatter it over the Parma ham.


Next, layer with the Spanish chorizo, covering the blue cheese. Then randomly scatter the black olives. Wrap the tortilla wrap around it.





If you wish to eat it cold eat it now, but if you wish to eat it warm put it in the microwave for 20-40 seconds (all apliances vary)





Bon apetit!|||chicken and salad


quiche


soup|||As long as you have some good quality insulated containers to keep the food hot, you can take almost anything you want.





HINT: prime the insulated containers with boiling water before you put the food in them and they will keep it hot longer|||vegi. salad in a glad wear container.... really healthy and really good @ the same time :)|||FETTUCCINE ALFREDO WITH SHRIMP AND


BROCCOLI





1 lb. fresh shrimp


Fresh broccoli


1 pt. heavy cream


1 pt. light cream


1 stick butter


Parsley flakes


1/2 lb. grated cheese (Parmesan)


12 oz. fettuccine





Clean and Devin shrimp, steam until orange and drain. Prepare fettuccine as label directs. Steam broccoli. Over medium heat, put cooked fettuccine, shrimp and broccoli into large pot. Add butter, cream, parsley and cheese. Salt and pepper to taste.|||small cracker pack, tuna in water, and cheese squares.|||It's just my opinion, but in your place I would plan to serve cold foods. They're easier to transport and you won't have to worry about fiddling with the camp stove during what's supposed to be a romantic moment. This is something I bring to picnics:





Cold Poached Chicken with Italian Salsa Verde





--2 large boneless, skinless chicken breast halves, rinsed under cold water, tendon and excess fat trimmed away


--water or chicken broth to barely cover


--salt and pepper to taste





Place the chicken in a medium skillet. Add liquid to come about 2/3 of the way up the sides of the chicken, sprinkle with salt and pepper, turn on the heat to medium-high, and cover. Bring to a gentle boil. Right away, reduce heat to medium-low and simmer between 12 and 20 minutes, depending on the size of the chicken breasts. Keep an eye on them--ideally you want to see some movement on the surface of the cooking liquid but you don't want a full-on boil. Try cutting into one after 12 minutes. There will probably still be a trace of pink inside; recover and simmer another 4 or so minutes and check again. The moment the pink is gone, the chicken is done and should be removed to a plate. Strain and reserve the broth for another use. (P.S: If you're short on time and you have access to a deli that sells really good-quality cold sliced roast beef, that works just as well as the sliced chicken!)





While the chicken is cooking (or you can do this the day before):





Piquant Green Sauce (Salsa verde)





--1/3 cup parsley leaves


--1 tablespoon capers, drained and rinsed


--3 flat anchovy fillets (optional, but they really add something, and even people who think they hate anchovies will not detect them in this recipe!)


--1 clove garlic, chopped very fine or pressed


--pinch dry mustard, optional


--1 1/2 teaspoons fresh lemon juice, or to taste


--up to 1/4 cup extra-virgin olive oil


--salt





Put all the sauce ingredients into the food processor if you have one. If you don't, you can finely chop them by hand on a big cutting board. Season to taste with the salt. Put the sauce in a shallow bowl and then put in the poached chicken. Turn to coat and chill a ouple of hours, or overnight if possible, covered.





When you are ready to pack your meal, take each chicken breast half from the bowl, put it on a cutting board, and slice about 1/4-inch thick crosswise. Arrange the slices in a Tupperware container or similar--something with a tight-fitting lid. Drizzle the remaining sauce over the chicken. Grind a little pepper over. Pack a plastic fork to serve the chicken slices.





Also pack: lots of good, crusty bread (and something to slice it with); a good compatible cheese, maybe a bleu d'Auvergne; some toasted salted hazelnuts or walnuts: fresh fruit in season (grapes? cherries? raspberries or peaches would get bruised); wine; chocolate.





I think your girlfriend will love it. You're a very thoughtful guy! All the best to you both.