Six great recipes Summer Picnic

Posted by: Newswalle

As a kid, summer meant picnics rides on my grandfather Skoda 130, cooler full of sandwiches, including coastal destinations such as Southport, Cleethorpes and Morecambe. Often we had to eat for the rain to stop, plastic plates, cutlery and glasses to a small round disc in thecar waiting.

When we got off the car we would be shaking in eating sandwiches beach – Egg salad with cream filling main. We crouched behind forprotection jacket, but nothing could save usFrom sandwiches Arena.

Today for me is a picnic the only one to get out. If it's not in the city or in the nearest tree. I like to get the right food, the outdoor environment complemented with an abundance of herbs, lots of juicy crisis and a bit more salt and eat sweat in the sun. Sandwiches, sand or otherwise rarely performed.

Kohlrabi, cabbage and caraway salad

A perfect way to add some crisis.
serves 6-8

400 g white cabbage, red or white or HiSPi
10 g salt
2 kohlrabi, peeled,
Chervil or flat-leaf parsley 2 tablespoons
red onion, thinly sliced
1 teaspoon of cumin

For the dressing
Lemon juice
1 tablespoon apple cider vinegar
Teaspoon of Dijon mustard
extra virgin olive oil 6 tbsp

Shred cabbage and add a teaspoon of fine sea salt. Put overwhelmed cabbage in colander under two plates pull for 1 hour on some of the moisture, then rinse and drain well. Coarse rub kohlrabi. Chop the chervil or parsley. Add the onion, cumin, herbs and sprouts cabbage onceit was flushed and has emptied. Mix all ingredients and add dressing to the vegetables. This benefits together overnight.

Cherry belle radishes radish cherry belle andduck egg and duck egg. Photo: Kate Whitaker for the Observer Food Monthly

To feed 6
18 cherry belle radish, french eating breakfast or other mild medium
6 duck eggs
Maldon or other flaky sea salt a little container

Wash radishes to keep leaves intact. Bring a pot of water to a boil and cook, duck eggs, cooked 7 minutes, 7 yolk "fudgy" – my favorite. Cool immediately under running cold water and let the shells until noon.

Pull the eggs. Enjoy radishes in salt marsh. Take a bite of radish then the egg. Dunk, if desired.

Beet, Sicilian tomato and beet salad goat cheese, tomatoes and goat cheese salad Sicilian. Photo: Kate Whitaker for the Observer Food Monthly

1 bunch of young beets with leaves
red / white / wine vinegar 1 tablespoon cider
Sicilian 6 medium tomatoes
A handful of mint
Lemon juice
Olive oil
Salt and pepper
Goats curd (or cheese every young goat cream) 150g

Wash Destalk beets, and let simmer, unpeeled with a little salt and a dash of vinegar until soft, about 45 minutes. Run the beets with cold water and when it is cold enough to peel. Cut the tomatoes, add the mint, lemon juice, olive oil, salt and pepper. Arrange cheese on top.

This can easily be made the day before, only to hold back on the cheese and mint goat. Best served at room temperature and is not cooled.

Zucchini and onion focaccia with basil sauce beanand BORLOTTI zucchini and onion focaccia with borlotti beans and basil sauce. Photo: Kate Whitaker for Observr Food Monthly

The dough was made the day before and kept in the refrigerator. This allows the yeast that has to ferment slowly. The filling may be assembled to the day before the soft vegetables, thereby resistant furnace.

For Focaccia
Water 375 ml
1 g fresh yeast or ? teaspoon dry yeast – if you asunflower no electric scale and with fresh yeast, then use a piece of seed size
Bread flour 500g
1 g of salt
100 ml olive oil

For the filling
1 medium onion, sliced ??1 cm
2 zucchini, along the diagonal into slices 1 cm
a small handful of thyme picked up,
100 ml olive oil
flaky a few pinches of salt

This is done most easily in a blender, but you can do it by hand with a little more effort. If using a blender or add water and yeast in the bowl. Add the flour and mix gently until incorporated.

Leave this for half an hour before the salt. This is important for the development of passive gluten that your staff of bread will autolyse period. If allowed, now form take less mixing and result in a better tasting bread.

After half an hour, the salt is added to the dough Quite a wet batter and mix on medium speed in mixer for 5 minutes or manual labor for 10 people. 'S but this embrace and not be tempted to add more flour. Since this will be less sticky a whole. A plastic spatula is very helpful for this work and highly recommended.

After the mixing time of the mass must much lighter and stronger than before. Now is strong enough olive oil can add. Itin mix slowly until all incorporated.

Put the dough in a greased bowl, with which they will expand to twice its size. Cover with a different oil flow is closed, and left at room temperature.

After an hour under the bath and give it a little lift and shake, twist and shake her fashion acontrolled route three times. Coverand in the fridge. Leave for an hour, repeat the previous step. Cover with more oil, cover the container tightly and return to the refrigerator, where they ferment slowly overnight.

Mix all ingredients together except cover flaky salt; Cover and refrigerate until needed.

About an hour before you are ready to bake, remove the dough from the refrigerator and on a lined tray. Tip each bath oil in it and go.

Every 15 minutes give a small dimple down (by the indentations with your fingers).

After 45 minutes of the filling within the slots loom including oil.

Leave for 15 minutes.

Preheat the oven to 220C/gas Mark7. Sprinkle the focaccia with a generous amount of flaky sea salt. Bake for 10 minutes and then flip and turn the oven to 200C/gas mark 6 AFurther for 5 minutes.

Remove from the oven and allow to cool before cutting. Great food with the following autumn.

For the dip

Take 400g borlotti beans or freshly cooked and crush a clove of garlic, lemon juice remains, olive oil and a little water. Tear basil leaves in it.

Grilled chicken legs withaioli Fried chicken legs with garlic mayonnaise. Photo: Kate Whitaker for the Observer Food Monthly

There is nothing better than a tender piece of grilled chicken on the bone in a wet green garlic aioli.

Makes 6 servings
6 chicken thighs, range and organic
Olive oil
Thyme, rosemary and bay leaves a handful
Salt and pepper
Wild garlic (optional)

For the aioli
4 cloves of garlic
2 egg yolks, free
1 teaspoon Dijon mustard
150 ml extra virgin olive oil
Lemon juice

Roast chicken with 2 tablespoons oil, herbs and salt and pepper 180C/gas touch 4 for 20 minutes or until a toothpick shows a clear juices. If you are with wild garlic, only to throw it in the last few minutes.

To make the aioli by hand, crush the garlic cloves with the flat of a knife and paper, to help add a good pinch of salt, break.

Put the garlic in a bowl with the egg yolks and Dijon mustard. Whisk while slowly adding the oil slowly. What we want is to see a constant drip and emulsify the mixture in the bowl. It should thicken rather than to solve, as the oil is added. How do you get oil at the end of the lemon juice. Taste for seasoning.

Small crab cakes devilled
Small devilled crab cakes. Photo: Kate Whitaker for the Observer Food Monthly

12 x 9cm Before Cakes
For the dough (not align a few hours before the cases muffins or cake pan to allow time for the cake to rest want)
200 g of wheat flour
Rye flour 50g
Teaspoon mustard
Teaspoon paprika
a pinch of cayenne pepper
Teaspoon of salt
20 g of powdered sugar
125g of cold butter, cut into small pieces
3 tablespoons ice water, but it depends on your flour
1 egg yolk

For the filling
75 g of butter
Teaspoon cayenne pepper
Teaspoon mustard
Teaspoon paprika
400g crab meat – mixed about half and half, brown and white
8 shakes Worcestershire sauce
8 shakes Tabasco
Squeeze lemon juice good
mild peppers into thin slices for the top (optional)

The flour sugar, spices, salt and ice then add cold butter. This isbest with a food processor take place, but it can be done by hand. The result should be similar to fresh bread crumbs. Coat evenly with flour butter without revision and thebutter warming.

Add a few tablespoons of ice water to the egg yolks and the flour and butter thisto. You want a fairly dry dough that comes together with a little work. Cool for at least 2 hours or overnight.

Align the cake cases, cut the cake with the thickness of a 10p piece.

Refrigerate for an hour or two. After blind baking beans for baking 180C/gas mark 4 for 15 minutes. Remove the baking beans and turn the oven to 160C/gas mark 2. The pastry should be cooked and golden and not back in.

For the filling, melt the butter over low heat and fry the spices for a few minutes. This coupled with the crab and other ingredients. Taste and adjust, adding a few pinches of salt.

Once the cakes are cool, fill with crab meat.

Nichola Gensler is the founder of Pan Bakery Small Hawker, London SE16,