Pic­nic and braai ideas for sum­mer

Sunday World - - Life -

Spring is in full swing and we are ready to wel­come sum­mer, and with sum­mer will come braais and pic­nics.

Here are a few sum­mer pic­nic ideas to brighten up your time with friends and fam­ily.

A cheese board is great for pic­nics and you can pack a va­ri­ety of “snack” in­gre­di­ents and have ev­ery­one share the nib­bles with a great ver­sa­tile dip.

My other favourite thing to do is to use edi­ble flow­ers to make beau­ti­ful ice cubes or to dec­o­rate your drinks.

Easy to make and per­fect for chill­ing with that bot­tle of your favourite bub­bly or as a great gar­nish to a sum­mer cock­tail, ei­ther way it’s In­sta­gram – pic­ture per­fect!

And then you can fin­ish off the braai with a great dessert that is easy to make.

Flower ice cubes

In­gre­di­ents: Edi­ble flow­ers Wa­ter Direc­tions: Add one flower (or sev­eral if they are tiny) to the bot­tom of each ice-cube mold. Fill molds 3/4 full with wa­ter. Flower(s) should float up but still be sub­merged un­der wa­ter.

Freeze un­til set.

Per­fect Cheese board


3 as­sorted berries 2 as­sorted veg­gies 2 as­sorted crack­ers 4 as­sorted cheeses 1/2 cup pret­zel sticks 1/4 cup nuts

1/4 cup choco­late As­sem­ble all in­gre­di­ents on a wooden board or in a large seal­able con­tainer for shar­ing

Herb and feta dip

1 feta disk

1 cup cream cheese

1 ta­ble­spoon le­mon juice 2 ta­ble­spoon olive oil 1 ta­ble­spoon milk

2 ta­ble­spoon pars­ley, chopped

2 ta­ble­spoon mint, chopped

1 ta­ble­spoon dill, chopped


Blend all the in­gre­di­ents in a food pro­ces­sor

Trans­fer in a bowl and driz­zle with some olive oil and a sprin­kle of fresh herbs

Pep­per­mint crisp


250ml (1 cup) fresh cream

1 x 360g tin caramel 2 x 200g pack­ets of ten­nis bis­cuits 1 ta­ble­spoon but­ter, melted 2 pep­per­mint crisp choco­late slab, grated Mint to gar­nish Crush the bis­cuits in a blender and add the melted but­ter Whisk the cream un­til thick and stir in the caramel. Set aside

To as­sem­ble, spoon the crushed ten­nis bis­cuits into the bot­tom of each serv­ing glass. Top with the cream and caramel mix­ture and sprin­kle with the pep­per­mint crisp and layer un­til glass is filled Gar­nish with mint

Lazy Cook­ingwith theMAKOTI

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