Updated: Jul 2, 2020
Its National Picnic Week 22-28 June a chance to get out and about in our beautiful countryside and with a picnic it makes a great day out!
We are thinking beyond the traditional sandwich and have collated a few different recipe ideas for you to try… including some delicious gluten free and vegetarian options. We have tried and tested these so would say with confidence they all work well. It can be as simple as some cold meats and some delicious bread, slicing up a pizza or taking some time to put together a picnic full of pizzaz!
Quiche and Frittatas
Another favourite is the gluten free quiche made with a sweet potato crust.
2 sweet potatoes peeled and sliced,
1 chopped onion,
clove of garlic,
bag of fresh spinach leaves,
3/4 cup almond milk,
1/4 cup cheese - cheddar grated or feta crumbled,
1/4 teaspoon nutmeg.
Frittatas, Tortillas or omelettes are also a great gluten free option. Here is a recipe for Julie Friend's tortilla.
Baked Summer Tortilla
"I developed this Spanish tortilla recipe when I owned delis in London as it was impractical to cook the traditional stove top version in bulk."
500g new potatoes boiled until just done (use a waxy variety like Charlottes and you can either peel or leave the skins on)
1 red pepper, deseeded and diced
1 small onion, peeled and diced
1 handful frozen peas defrosted
8 large eggs, beaten
Salt and pepper
Line a 9” square brownie tin with baking parchment and allow it to come above the sides a little
Gently fry the pepper and onion together in a little vegetable oil until they start to colour and have softened slightly
Chop the new potatoes into 1/4's and place in a bowl with the eggs and peas.
Add the softened pepper and onion and season well (egg and potato can take a good amount of salt and pepper so don’t be shy)
Stir well together and pour into the lined tin
Bake in a hot oven (180-190C) for approximately 30-40 minutes or until a skewer comes out clean from the centre ensuring the eggs are cooked through.
You can play with the ingredients for this and add fresh herbs, spinach or even substitute squash or sweet potato for the regular potatoes.
or try these delicious and easy mini versions, perfect for the children.
Pea, Mint and Feta Mini Omelettes (Serves 4) •4 eggs •70g coconut milk •70g grated Parmesan or pecorino •Small clove of garlic, crushed •Salt and pepper •60g frozen peas •60g crumbled feta •1tbsp chopped fresh mint
Preheat the oven to 180 degrees centigrade
Add eggs, coconut milk, garlic to a small bowl, whisk together, using the stainless whisk.
Add the grated parmesan to the egg mixture
Place the peas, mint and feta in the base of 8 muffin holes.
Add the batter on top. Bake for 15-20 mins until lightly toasted on top.
Rolls, sourdough, pitta and flatbreads... so many choices filled or to accompany a delicious soup, dip or salad.
A French stick is great with a few packets of cold meats and cheeses, bunch of grapes, so simple. I love this Delicious magazine Feta and herb tear n share!
Here is my video...
So where do I start: potato, pasta, rice, quinoa, mixed bean, broccoli, tomato & mozzarella, and my all time favourite coronation chicken, the list is endless. I do think if you are making a traditional lettuce and tomato type of salad you should pack your leaves, tomatoes and cucumber etc separate to your dressing. I make salad dressing in a jam jar and take it along to the picnic for everyone to help themselves! Saves soggy salad...
Hummus, taziki or how about serving your red pepper and potato tortillas with olive tapenade.
Pizzas, Scotch eggs, Sausage rolls, pies...
Flapjacks, muffins, cakes.. preparing a picnic recently for a friend who was gluten free, I was really pleased with the results. Gluten free chocolate brownies
but reduced sugar to 180g and Olive oil orange cake made with polenta, super moist and zesty!