Recipes

Preparing for picnic season…

The weather is really all over the place at the moment here in Melbourne. One minute it’s sunny and gorgeous, and the next it’s raining and so dangerously windy that my skirts keep getting blown up – not fun at all!

In spite of all the unstable weather I’m dreaming of my first picnic of the season. I can’t wait to get out the rug and sit somewhere under an old tree and while away the afternoon by eating yummy little treats, sipping on some bubbles and catching up on all the latest magazines. In preparation I’ve tried out some new recipes and I think they’re going to make it to my next picnic outing – Prosciutto & Zucchini Pies with Feta and a Risoni & Chick Pea Salad. I was also going to try out a Mango and Raspberry cupcake recipe from scratch but I got lazy (maybe next time) and grabbed a box of Betty Crocker Rainbow Cookies instead – ain’t no shame in that.  Betty Crocker is the bomb!  Bon appetite xo

Prosciutto & Zucchini Pies

Ingredients:

  • Olive oil spray
  • 24 thin slices prosciutto
  • 12 eggs
  • 2 tbs chopped fresh chives
  • 2 small zucchini, trimmed, thinly sliced diagonally
  • 24 cherry tomatoes, halved
  • 200g feta, crumbled

Method:

  1. Preheat oven to 180°C. Spray twelve 150ml-capacity muffin pans with oil. Line each pan with 2 slices of prosciutto, slightly overlapping.
  2. Whisk the eggs in a large jug. Stir in the chives and season with pepper. Divide the egg mixture among the prepared pans. Top with zucchini and tomato. Bake in the oven for 25-30 minutes or until the egg is just set. Set aside for 10 minutes to cool slightly.
  3. Run a sharp knife around the inside edge of each pan to remove the pies. Top with feta and stuff your face!

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Risoni & Chick Pea Salad

Ingredients:

  • 1 cup risoni
  • 1 can chick peas, drained and rinsed
  • 24 cherry tomatoes,halved
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/2 seedless cucumber, diced
  • 1/2 cup pitted Kalamata olives, slivered
  • 100g caramelized onion
  • Handful of mixed lettuce leaves

Method:

  1. Cook risoni according to package instructions. Drain in a sieve and rinse under cold water until cool. Drain well.
  2. Toss chick peas and tomato with vinegar, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper
  3. Toss together risoni, remaining tablespoon oil, cucumber, olives, onion, lettuce, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl.

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6 replies »

  1. I love chickpeas. Must give your recipe a go. I adore the meat pies on Oz. That’s what I would eat on a picnic 😀

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