Today Sunday Supper is celebrating 4th of July with some fantastic picnic ideas. I hope everyone will forgive me for bringing a very traditional British picnic dish to a American 4th of July party but it is one of our favourite picnic foods and one I have been wanting to make at home forever.
These are so filling and tasty, they make a perfect picnic food item as they are good warm or cold. Traditionally these are fried but I wanted to lighten things up and bake them. Sadly this seems to have caused it to split it in the oven. I didn’t have time to make them again before this event but twist my arm it just means I have to make them again soon. But that is what happens sometimes when you try new dishes so I wanted to still share it with you. Hopefully I will be able to update this posting with a reason why it didn’t work out well for me.
What is your favourite picnic dish? Is it traditional or a little outside the box?
4 large eggs (as fresh as possible)
400g (14oz) sausage meat
1/4 tsp dried thyme leaves
1/4 tsp dried parsley
salt and freshly ground black pepper
125g (1 c.) plain flour, seasoned with salt and freshly ground black pepper
1 egg, beaten
125g (1 c.) breadcrumbs
Today we are celebrating International Picnic Day by bringing you a basket packed with goodies from A to Z, in the style of the picnic game! Drop by the Sunday Supper Movement to see the whole picnic spread out on our virtual blanket.
I don’t know your winter went but ours was wet and miserable. It didn’t even really get cold enough to be cold a true winter, just very wet. Spring was also pretty bad so our anticipation for summer weather was big. Summer for me was never filled with many picnics, not sure why. But now that I have a child we find any excuse to have a picnic, even if it is just in our back garden. So today I am bringing to you a favourite salad of mine. Beets are my little obsession and these gorgeous golden and candy beets I get from the market every year are my favourite. You can of course you regular red beets for this recipe, you could even skip the boiling step and use pre-cooked beets. Just make sure you avoid the pre-pickled ones.
I love cooking challenges I think it helps keep my mind fresh to new ideas. So this weeks Sunday Supper challenge of 5 ingredients or less was right up my alley. Water, oil and salt and pepper were considered free but other then that it had to be only 5 ingredients.
When it comes to 5 ingredient challenges I often do pasta recipes so I decided I wanted to branch out and try something else. This potato and chorizo frittata totally fit the bill. Normally I worry about flavour when I have a recipe that doesn’t use any herbs or spices but the flavour you get in chorizo itself is enough that you don’t miss any additional herbs. This is perfect for breakfast or a lunch served with a side salad which is how we love it.
I can’t wait to check out the rest of the 5 ingredient menu the Sunday Supper crew have shared today. 5 ingredients often means simple and as life gets crazier with the addition of another child that is becoming even more important in my life.
Chorizo and Potato Frittata
500g (1 lb) potatoes, cut into thin slices
1 small onion, diced
2 garlic cloves, minced
225g (8 oz) Spanish chorizo
8 large eggs
Salt and pepper
I have been trying to get creative with new lunch ideas for my husband’s lunch box and I really hit the jackpot with this recipe. It was from one of my Woman & Home Magazines. This year I decided I would make myself actually go through all of my magazines and attempt the recipes in them. I don’t know about you but I often get a magazine and go through selecting recipes that I think sound nice but then the magazine gets put away and the recipe forgotten. So this year I am not allowed to buy another magazine until I go through all the ones I have. It is a big challenge but I feel an attainable one. So one recipe down and tons more to go.
Red Rice Salad with Hazelnuts and Pomegranates
200g (7oz) Red Rice
100g (4oz) hazelnuts, toasted and chopped
Zest from 1 lemon
Large handful of fresh parsley
3 Tbsp red wine vinegar
3 Tbsp olive oil
Morgan is at the age where playing with her food is sometimes the only way to get her excited about eating it. So I have had to start getting really creative when packing her a lunch. It is moments like this that I really appreciate Pintrest. These little sushi sandwiches actually didn’t go down great the first time I made it but I made it again for her the other day and she loved them. That is the frustrating thing about 2 year olds, one second they love something and the next second they refuse to even try it.
What kinds of lunch box ideas have you come up for your kids?
Ham Sushi Roll Sandwich
White bread with the crust removed
Soft Cheese (Cream Cheese)
Ham, cut into long, thin stripes
Carrot, sliced into long, thin strips
Cucumber, sliced into long, thin strips