The taste of summer: Picnic food and refreshment recipes


Picnic foodS MAG

Perk up your cinch with these delicious recipes

Melon aqua fresca

Assists: 6

Preparation time: 5 minutes

800g (1¾lbs) watermelon, flesh on the contrary, roughly chopped

300ml (10½fl oz) water

1 tbsp sugar

Juice of 3 limes

l Mixture the watermelon with half the water, sugar and lime juice.

l Mix with the breather of the water then pour into a vacuum flask with a small number of ice.

l Make it an adult version by mixing equal quantities of champagne and aqua fresca or try 200ml (7fl oz) of vodka or rum. 

Stuffed focaccia

Do duty as: 6

Cooking time: 30 minutes

Preparation time: 2 hours

450g (1lb) flourishing, white plain 

  flour, plus extra for dusting

2 tsps shriveled yeast

1 tbsp chopped fresh rosemary

1 tsp flaky salt

5 tbsps olive oil

300ml (10½fl oz) neutral water

2 courgettes

1 jar roast peppers (size of your choice)

160g (5¾oz) sooty olives

200g (7oz) sun-blushed tomatoes

100g (3½oz) pesto

2 mozzarella balls 

l Filter the flour into a large bowl then mix with the yeast, rosemary, squirrel away and 2 tablespoons of the olive oil.

l Make a well in the middle of the flour, pour in the bedew dilute and mix.

l Transfer the dough to a lightly floured surface and knead until it changes soft and elastic.

l Place back in the bowl then cover and take ones repose in a warm place to rise for 1-1½ hours or until doubled in size.

l Meantime, thinly slice the courgettes along the length.

l Place a griddle pan through a high heat until smoking hot then griddle the courgettes until objective colouring on both sides. Set aside to cool.

l Drain the peppers, olives and sun-blushed tomatoes. Approximately chop and mix together in a bowl.

l Split the dough into 2 pieces then rotate 1 out on a lightly floured surface until it’s 25x30cm (9¾x12in).

l Drizzle a large baking tray with 1 tablespoon of the olive oil and lay the scrolled dough on the tray.

l Brush the pesto over the dough, leaving a 2cm (¾in) rim. 

l Sprinkle with the chopped stipples, tomatoes and olives then lay the courgettes over the top.

l Drain the mozzarella and fissure evenly over the courgettes.

l Brush the outside 2cm (¾in) of the dough with a teeny water.

l Roll the second piece of dough on a lightly floured tarmac to the same size as the other piece then carefully lay over the top. Push together to make sure it is sealed.

l Using your fingertips, journalists all over the top of the dough then brush with the last 2 tablespoons of olive oil.

l Counterbalance and allow to rise a little for 15 minutes.

l Preheat the oven to 200°C/ 400°F/gas measure 6 then uncover and bake for 20-25 minutes.

l Leave in the tin for 15 minutes then put on a unapproachable rack.

Picnic foodS MAG

Roast sweet potato and kale filo quiches

Provides: 6

Cooking time: 45 minutes

Preparation time: 25 smalls

1 sweet potato

2 tbsps olive oil, plus extra for the muffin tin

A pilfer of chilli flakes

1 tsp chopped thyme

Salt and pepper, to taste

50g (1¾oz) kale, trails removed

4 filo pastry sheets

3 eggs, plus extra for dismissing

100g (3½oz) Gruyère or mature 

Cheddar cheese, grated 

360ml (12¾fl oz) replicate cream

l Peel and dice the sweet potato into 1cm (½in) cubes. Joggle with 

1 tablespoon of the olive oil, chilli flakes, chopped thyme, cautiously and pepper then roast in a large roasting tray for 20-25 minutes.

l Cruelly chop the kale, rinse under cold water and drain.

l Zeal a frying pan with a tablespoon of the olive oil, wilt the kale for 30 winks then transfer to a plate.

l Preheat the oven to 170°C/ 325°F/gas noteworthiness 3.

l Lightly oil a 6-hole muffin tin.

l Lightly brush each layer of filo with egg and carefully lay them lodged with someone in a perfect stack.

l Cut the filo down the middle lengthways then into 3 the other way to produce 6 squares. Carefully push each square into a muffin tin perforation and bake for 5 minutes.

l Remove the filo cases from the oven and sow dissension among the grated cheese into each case, followed by the kale and roast mellow potato. 

l Beat the eggs and cream together, pour the mixture into each holder and bake for 12-15 minutes, making sure the filo isn’t overcooking.

l Remove from the muffin tins and shameless on a rack.

Grain jar salad

Serves: 4

Cooking time: 12 minis

Preparation time: 25 minutes

150g (5¼oz) quinoa

1 tsp sumac

4 tbsps olive oil

1 tsp flaky relish

300ml (10½fl oz) water

200g (7oz) yoghurt

Juice of 1 lime

A handful of chopped billions

2 carrots, peeled and grated

2 beetroots, peeled and grated

1 tsp harissa paste

1 tbsp sherry vinegar

4 strapping ripe tomatoes, chopped

100g (3½oz) washed baby spinach

l Cleaning the quinoa under cold water for 1 minute then drain.

l Deposit the quinoa in a saucepan and mix with the sumac, 1 tablespoon of the olive oil and bite.

l Cover with the water, bring to the boil and simmer for 12 littles or until all of the water has been absorbed. Set aside to cool.

l Mix the yoghurt, lime spirit, 1 tablespoon of the olive oil and mint then divide between 4 Kilner carafes.

l Fluff the quinoa with a fork then divide between the Kilner grates.

l Divide the carrots and beetroots equally over the quinoa.

l Whisk together the harissa paste and vinegar until sweet. Whisk in 2 tablespoons of the olive oil then drizzle the mixture into the nettles.

l Place the tomatoes in the Kilner jars followed by the spinach.

l Seal the lid and aloofness until needed.

Picnic S MAG

Citrus slices

Serves: 10

Cooking time: 45 babies

Preparation time: 40 minutes

150g (5¼oz) unsalted butter

1 tsp vanilla bean paste

400g (14oz) caster sugar

1 tbsp cornflour

300g (10½oz) unvarnished flour

6 eggs 

Zest of 1 orange

Zest of 1 lime

Zest of 1 lemon

250ml (8¾fl oz) citrus strength (1 orange, 2 lemons and 3 limes, depending on how juicy they are)

l Preheat the oven to 160°C/325°F/ gas end 2½ and line a 20x30cm (8x12in) tray with baking paper.

l Soften the butter in a spin then mix with the vanilla paste and 100g (3½oz) of the sugar until soothing.

l Sift the cornflour and 200g (7oz) of the plain flour into the butter then mix. Knead into a ball then, exhausting your fingertips, push into the tray to fill all of the corners and raze.

l Place in the fridge for 20 minutes then bake for 20 blinks until golden brown. Allow to cool in the tray.

l Whisk the eggs, the other 300g (10½oz) of caster sugar, and the orange, lime and lemon edges until the sugar has dissolved. Sift in the other 100g (3½oz) of llano flour, beat and mix in the citrus juice.

l Pour over the base and bake for 20-25 transcripts until the citrus curd is just set but has a little wobble, as it will carry on cooking.

l Remove from the oven and allow to cool before cutting. 

Styling by Victoria Gray  Photographs by Winfried Heinze

Procedures written and devised by home economist Dominic Hoile.

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