10 minute read
Let’s go alfresco
Bruschetta with lemony basil peas. Recipe opposite Marinated olives, cumin gouda and sun-dried tomato. Recipe opposite
Spanish marinated feta. Recipe opposite
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LET’S GO alfresco
Nothing says spring quite like lazy picnics on balmy days… Bring on light mains to share, the easiest pack-up-and-go sides, and decadent desserts that demand oohs and aahs
PLATTER HEROES
Serve with cold meats for a tapas or cheeseboard spread.
Spanish marinated feta
A warm spiced oil adds depth of fl avour to the cheese. Drizzle it over bread or cold meats too.
Heat ½ cup (125ml) olive oil over medium heat. Add 2 sliced garlic cloves, 4 tsp (20ml) smoked paprika, 1 tsp (5ml) each toasted cumin seeds and chilli fl akes, 6 sprigs thyme and 3 bay leaves and heat for 6-8 minutes. Remove from stove and cool completely. Cut 300g Danish-style feta into cubes and place in a 500ml jar. Sprinkle with a handful chopped fresh parsley and thin strips of peel from 1 lemon . Pour over cooled fl avoured oil. Top up with extra olive oil to cover cheese completely. Infuse for 1 hour, then chill in fridge. (For best results, make a day in advance.) Serve with bread or crackers and fresh tomatoes. Stores for 2 weeks.
MAKES 2 CUPS Bruschetta with lemony basil peas
There’s always room for crusty bruschetta… This version packs a zesty punch!
Toast 20 slices of ciabatta bread on a griddle pan, or drizzle with oil and toast in a regular pan or sandwich press. Remove from pan and rub toast with 1 halved garlic clove. Season and set aside. Blanch 2 cups (500g) frozen peas. Heat a glug of oil in a pan on medium heat and fry 1 punnet (200g) sliced baby leeks until soft. Remove from heat and add blanched peas, 3 Tbsp (45ml) basil pesto and juice (60ml) and grated peel of 1 lemon. Season and add a handful mixed torn mint and parsley. Mash mixture with a fork, or give it a quick blitz with a stick blender. Spread mixture on bruschetta, add a sprinkling of crumbled feta on top and serve.
Adding oil develops the fl avours, plus chopping the tomatoes and olives fi nely adds even more fl avour. If you’re in a rush, simply toss these together without oil for a salty combination.
Cut 200g cumin-spiced gouda cheese into wedges or slices. Toss with 2 packets (200g each) calamata olives and 1 packet (240g) sun-dried tomatoes in olive oil (chopped fi nely if you like). Add ¾ cup (180ml) olive oil and 4 sprigs each fresh rosemary and thyme. Set aside for fl avours to infuse – about 2 hours is suffi cient. Store in the fridge, removing about 1 hour before serving so that the oil and cheese can come to room temperature. Serve as part of a cheeseboard, with cold meats and bread.
MAKES 2 CUPS
TRY THIS
PnP PROSCIUTTO CRUDO (70g)
From Pick n Pay’s exquisite range of artisan charcuterie, this classic Italian-style cured pork melts in your mouth!
Pickled cucumber, radish and mint noodle salad with cashews
Pickling cucumbers gives them a zing while keeping the crunch. Serve this noodle dish as a braai side or part of a picnic spread.
Pickled cucumber:
1 large cucumber, cut into 2mm-thick slices 1-2 packets (5s) snacking cucumbers, halved lengthways ½ cup (125ml) white
balsamic vinegar
½ cup (125ml) warm water (not boiling) 1/³ cup (80ml) sugar 2 star anise (optional) 1cm knob fresh ginger, sliced (optional)
Dressing:
1 Tbsp (15ml) honey 2 Tbsp (30ml) soy sauce 3 Tbsp (45ml) sesame
oil
Lemon juice, to taste
Salad:
1 packet (200g) egg noodles, cooked and cooled Handful mixed cashews and sesame seeds 3 radishes, thinly sliced 2 spring onions, sliced Handful each fresh mint and coriander
SERVES 5-6 (as a side)
Combine pickling ingredients in a bowl and set aside for 20-60 minutes. Whisk dressing ingredients together. Toast nuts and seeds in a dry pan until fragrant. Combine noodles with radish, spring onion and pickled cucumber on a platter. Add dressing. Sprinkle with herbs and toasted seeds and nuts. Serve with braaied chicken or pork kebabs, or with meatballs, rotisserie chicken or falafel for a picnic.
GOOD IDEA Bulk up salad with in-season ripe-and-ready avocado
er ’s oi su erpi
Tortillas make quick and easy thinbased pizzas! Heated on the braai or a griddle pan, these are great for tear-and-share starters or the main event.
PAIR WITH
FRYER’S COVE DORINGBAY PINOT NOIR ROSÉ, R100
NEW
“Dealer’s choice” because you can use practically any topping. Put out an assortment and let each person build their own.
12 tortillas 1 block (300g) mozzarella cheese, grated 1 cup (250ml) tomato/Italian
passata sauce
Fresh basil or rocket, for serving
Choice of toppings:
Fresh cheese (ricotta / feta / buffalo mozzarella) Veggies (asparagus, baby marrow / spinach / tomatoes / peppers) Charcuterie (salami / prosciutto / ham / black forest ham)
MAKES 6
Heat a griddle pan on the stove (or prepare medium-hot coals on the braai). Top a tortilla with ½ cup grated mozzarella, spreading it evenly and leaving a 2cm border clean. Top with another tortilla to sandwich closed. Repeat with remaining tortillas. Grill tortilla pizzas on both sides for 2-3 minutes until charred. Spread each pizza with 2-3 Tbsp tomato sauce and add toppings. Return to griddle or grill to heat through, about 3-4 minutes. Serve pizzas hot, scattered with rocket or basil.
TAKE IT OUTSIDETAKE IT OUTSIDE
Spring greens galette with whipped feta
A springtime treat made for sharing – and a great way to get your daily greens.
1 packet (400g each) shortcrust pastry, defrosted Flour, for dusting 2 discs (80g) feta
cheese
¾ cup (180ml) plain
double-cream yoghurt
Juice (30ml) of ½ lemon ½ punnet (10g) each fresh dill and mint, chopped 1 packet (200g)
asparagus
1 packet (200g) baby leeks, halved lengthways 4 baby marrows, cut into 4 sticks 1 cup (250ml) fresh peas, blanched (or defrosted peas patted dry) 1 egg, whisked Salt and milled
pepper
Fresh watercress or rocket, for serving , for serving
SERVES 6-8
Preheat oven to 180°C. Roll pastry out on a fl oured surface into a 25cm circle about 3mm thick. Place pastry on a lined baking tray. Blitz feta, yoghurt, lemon juice, mint and dill together. Spread ¾ of feta mixture in an 18-20cm circle in the middle of the pastry, leaving a border all around. Top with asparagus, leeks, baby marrow and peas. Crimp edges all around, folding and tucking as you move around the border. Brush pastry border with egg. Season. Bake for 25-30 minutes until golden. Serve garnished with rocket or watercress and drizzled with leftover whipped feta.
Potato caesar salad
Packed with fl avour, crispy potatoes replace croutons in this version of the classic salad.
1kg baby potatoes, washed and halved Olive oil, for roasting and dressing Salt and milled pepper 3 heads cos lettuce, leaves separated 3-6 eggs 1 packet (200g) streaky
bacon
Parmesan shavings, for serving
Dressing:
¾ cup (180ml) creamy
mayonnaise
1 Tbsp (15ml)
wholegrain mustard
6 anchovy fi llets, chopped Juice (30-60ml) of ½-1 lemon 1 clove garlic, grated Handful chopped dill ¼ cup (30g) fi nely grated parmesan
SERVES 6-7 (as a side)
Preheat oven to 200°C. Toss potatoes in oil, season and roast until golden (25-30 minutes), tossing three times during cooking. Boil eggs for 6-7 minutes (soft-boiled). Fry bacon until crispy. Remove potatoes from oven and cool. Whisk dressing ingredients together and toss through potatoes. Place lettuce leaves in a bowl or platter and scatter with potatoes. Top with bacon, eggs and parmesan shavings. Dress with a little olive oil just before serving.
PAIR WITH
DANIE DE WET LIMESTONE HILL CHARDONNAY, R105
TAKE IT OUTSIDETAKE IT OUTSIDE
Sweet endings
COOK’S NOTE No time for making your own pastry? Use store-bought defrosted shortcrust pastry instead.
Old-school blueberry and coconut chewy biscuit bars. Recipe opposite Chocolate and raspberry tart. Recipe opposite
Passion fruit yoghurt tea loaf. Recipe opposite
Chocolate and raspberry tart
A picnic is not complete without chocolate!
Pastry:
1 cup (150g) cake flour + extra for dusting ¼ cup (30g) cocoa
powder
½ cup (60g) icing sugar Pinch salt ½ cup (125g) chilled butter cubes 1 egg, whisked ¼ cup (60ml) ice-cold
water
Filling:
2 cups (500ml) cream ½ cup (100g) castor
sugar
300g dark chocolate, chopped 2 eggs 1 tsp (5ml) vanilla
essence
1 punnet (200g) fresh raspberries + extra punnet for serving
SERVES 8
Place dry ingredinets for pastry in food processor. Add butter cubes and blitz until it has a sand-like consistency. While motor is running, add egg then water – just enough until pastry comes together. Shape into a flat 10cm disc, wrap in clingfilm and chill for 10 minutes. Preheat oven to 180°C. Roll pastry out on a floured surface into a 20-23cm circle. Line a loose-bottomed tart tin with pastry. Prick base with a fork, line with baking paper and fill with beans/rice. Blind bake pastry for 12-15 minutes, remove beans and paper, and bake for another 5-8 minutes until golden. Heat cream and sugar in a pot until steaming hot, stirring to help sugar dissolve. Remove from heat, pour over chocolate and stir until chocolate is melted. Whisk in eggs and vanilla essence. Place raspberries in tart shell, pour in chocolate mixture and bake tart at 180°C for 20-25 minutes. (It should still be slightly wobbly in the middle.) Cool at room temperature, then refrigerate for at least 1 hour to set. Serve topped with extra raspberries.
Passion fruit yoghurt tea loaf
Perfect for beginner bakers – not much can go wrong! Add some zesty icing and you’ll win over a crowd.
2 eggs 1 cup (150g) castor
sugar
¾ cup (180ml) olive oil 2 cans (115g each)
granadilla pulp
1 tsp (5ml) vanilla
essence
½ cup (125ml) PnP
double-cream plain yoghurt
1½ cups (225g) self-
raising flour
Pinch salt
Icing:
½ cup (125g) soft butter 1 tsp (5ml) vanilla
essence
1 cup (150g) icing
sugar
1 can (115g) granadilla
pulp
SERVES 8
Preheat oven to 180°C. Line 25 x 14cm loaf tin with baking paper. Cream eggs and sugar together using an electic mixer or food processor. Add oil in a thin stream while whisking. Mix in granadilla pulp, vanilla and yoghurt. Fold in flour and salt until well combined. Pour into lined loaf tin. Bake for 35-40 minutes, or until an inserted skewer comes out clean. Cool in the tin for 5-10 minutes, unmould and cool completely on a wire rack. Whisk butter and vanilla together until soft. Add icing sugar in 3 batches, mixing in well before adding the next. Top cake with icing and drizzle over granadilla pulp just before serving.
The perfect sweet treat for a picnic basket – if you haven’t eaten them all straight from the pan!
1½ cups (375g) butter 1½ cups (300g) brown
sugar
2 eggs 2 Tbsp (30ml) milk ½ Tbsp (7ml) vanilla
essence
¼ cup (25g) desiccated
coconut
2½ cups (375g) self-raising flour, sifted 1 tub (100g) fresh
blueberries
Pinch salt
MAKES 12-15
Preheat oven to 180°C. Line a 35 x 25cm baking tray with baking paper. Cream butter and sugar together in a bowl. Add eggs one at a time, incorporating each fully before adding the next. Whisk in milk and vanilla essence. Combine coconut and flour in a bowl, then add to batter, mixing well. Fold in berries and pour batter into baking tray. Bake for 40-43 minutes until a golden-brown crust forms. Cool slightly in tray, then slice into bars. Cool completely and store in an airtight container.
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