#picnic recipe

askwhatsforlunch:

This fragrant and moist Herb and Cheese Loaf makes an excellent and easy-to-pack picnic if you want to make the most of these sunny Spring days. It is also very nice at dinner, with a glass of chilled Sauv BlancorChardie. And it freezes well, so you can cut it into slices and store a couple of them per bag, and you have a lunch, dinner or picnic ready whenever you feel like it! Happy Wednesday!

Ingredients (makes 1 large loaf):

• ½ tablespoon olive oil
• 2 cups plain flour
• 1 teaspoon dried oregano
• ½ teaspoon dried rosemary
• 1 teaspoon baking powder
• ¼ teaspoon salt
• Parmesan
• Mature English Cheddar
• 3 large eggs
• 1/3 cup milk
• 1/3 cup sour cream
• 1 tablespoon Chili Oil
• 60 grams/2 ounces Feta cheese

Preheat oven to 165°C/330°F. Lightly grease a loaf pan with olive oil. Line with baking paper; set aside.

In a medium bowl, combine flour,oregano,rosemary, baking powderandsalt.

Grate in about 1/3 cup Parmesan and 1/3 cupCheddar; give a good stir. Dig a well in the middle of the flour mixture, and break in the eggs. Add milk,sour cream andChili Oil, and stir well, until just blended.

Crumble in Feta cheese and fold gentlyinto the batter, until well-distributed. Spoon batterinto prepared loaf pan.

Bake in the middle of the hot oven, 40 minutes at 165°C/330°F, until risen, a nice golden color, and a toothpick inserted in the centre of loaf comes out clean. Remove from the oven, and let cool. Remove from pan.

ServeHerb and Cheese Loaf warm or cold with cherry tomatoes,Mesclun orlettuce.

With the days being consistently warmer and sunnier, one feels a keener appetite for light lunches of cold salads. But, as always, a salad, even meatless, needn’t be boring. This bright Green Rice Salad is the perfect example, and it can also make a very good picnic, should you go on an adventure this weekend! Happy Saturday!

Ingredients (serves 1 or 2):

• 1 small Green Onion
• ½ cucumber, rinsed
• a small, ripe avocado
• ½ large lemon
• 1 tablespoon Vinaigrette Dressing
• 1 ½ cup leftover brown rice, cold
• 30 grams/1 ounce Feta cheese

Finely chop Green Onion. Spoon chopped white part of the Green Onion into a medium bowl; save green part for sprinkling.

Cutcucumberinto slices, and halve these slices. Add to the bowl.

Peel, pit and dice avocado, and add to the bowl as well.

Thoroughly squeeze the juice of the lemon halve all over the green vegetables, and drizzle withVinaigrette Dressing. Add the cold brown rice, and toss gently to mix well and coat in Dressing. Crumble in Feta cheese, and gently toss, once more. 

Chill in the refrigerator, at least half an hour before serving.

ServeGreen Rice Salad cold, sprinkled with reserved chopped green part of the Green Onion.