The best recipes for the perfect picnic
Pack the basket and roll out the rug. Now the holidays are here, it’s picnic time, and these recipes will ensure everyone has something tasty to nibble while basking in the sunshine.
Baked summer fruit in a buttermilk loaf
Buttermilk adds flavour and produces a lighter texture. This loaf also makes a lovely dessert served with custard.
Makes 1 loaf
1 1⁄2 cups self-raising flour
1⁄3 cup caster sugar
Finely grated zest of 1⁄2 an orange
1⁄2 cup buttermilk, or more if needed
1 large egg
1 tsp vanilla extract
50g melted butter, cooled
4-5 small apricots, halved or quartered if large, and stones removed
1⁄2 punnet raspberries
Topping
3 Tbsp caster sugar 1 tsp ground cinnamon
1. Heat the oven to 180C. Grease and line a medium-sized loaf tin (about 21cm x 12cm x 6cm deep) with baking paper.
2. Sift the flour and sugar into a large bowl and add the orange zest.
3. Mix together the buttermilk, egg and vanilla extract. Fold into the dry ingredients with the melted butter then spoon into the prepared tin. Smooth the top. The mixture should be of dropping consistency.
4. Place the apricots on top with the raspberries, pressing some down into the mixture.
5. Mix together the topping ingredients and sprinkle over the fruit. Place in the oven and bake for 40-45 minutes until a skewer inserted in the centre comes out clean.
6. Leave in the tin for 5 minutes before removing to a wire rack. Store in an airtight container, but is best eaten on the day it is made.
— Recipe by Kathy Paterson
Cheese, ham and rosemary pinwheel scones
These are fantastic for picnics and for lunch boxes. They are very easy to make and are delicious eaten warm or cold. The food processor keeps things clean and tidy, and everything gets weighed directly into the bowl. Then it’s just blitz and roll.
Makes 12
3 cups flour
3 tsp baking powder
1⁄4 tsp salt
1 1⁄2 cups buttermilk
3⁄4 cup tomato sauce
2 cups grated tasty cheese
3⁄4 cup diced ham
1 1⁄2 tsp finely chopped fresh rosemary
1. Preheat the oven to 200C. Grease a 20cm x 30cm slice tin.
2. Place flour, baking powder, salt and buttermilk into the food processor and mix until it forms a soft dough.
3. Turn out on to a floured surface and roll out to a 45cm-long rectangle.
4. Spread the tomato sauce over the dough, then sprinkle with the grated cheese, diced ham and rosemary.
5. Roll the dough up long ways, to enclose the filling. Slice into 12 even pieces and place them in rows of three into the tin.
6. Bake in the oven for 25-30 minutes or until golden.
— Recipe by Geoff Scott
Picnic pies
These open-topped pies include bacon, tomato and cheese, but you can add as many or as few ingredients as you have to hand.
Makes 2
1 sheet of flaky puff pastry
1⁄2 small onion, finely chopped
2 rashers bacon, finely chopped 12 cherry tomatoes, finely chopped 1 small handful fresh parsley 1 small handful fresh basil 1 handful grated cheese 4 eggs, use 2 per pie
1. To make 2 pies, lightly roll out the pastry and cut into squares or rounds to fit individual pie tins.
2. In a bowl combine the onion, bacon, tomato, parsley, basil and cheese with a salt and freshly ground black pepper to taste. You’ll need enough filling to 3⁄ fill the pastry cases 4 with this mix.
3. Place the mix into the pastry cases and top up with eggs. Bake in a hot oven, 200C, until puffed up and firm to touch. Cut the pies into halves or quarters to serve.
Chef’s tip: you can use muffin pans to make smaller individual pies.