The Perfect Picnic

In preparation for the beginning of the bake-off and in true British summer style, my friends and I decided to have a picnic. We are all relatively unfussy lovers of all things edible so there was no end of picnic possibilities. There was plenty of hummus, veggie sticks, and ripe plum tomatoes, a tapas picnic of sorts.2014-08-06 19.12.09 There was, however, a centerpiece- the star of the show, a deliciously cheesy, spinach, bacon, mushroom and feta quiche. Quite the mouthful.

The bacon and mushrooms are not part of the original recipe but we decided to go all out and it was no mistake. Some sun dried tomatoes wouldn’t go amiss either.2014-08-06 19.24.06

So, let’s start with mains and perhaps if you keep reading you’ll find a dessert to follow.

  • 100g butter (if you’re using bacon this is not necessary)
  • 3 cloves garlic, chopped
  • 1 small onion, chopped
  • 275g frozen spinach, thawed and well drained
  • 100g mushrooms, chopped
  • 4 rashers of streaky bacon
  • 200g feta, crumbled
  • 200g mild Cheddar cheese, grated
  • Salt and freshly pepper to taste
  • Shortcrust pastry for a 23cm (9in) dish
  • (I used shop bought for the first time ever! Time was of the essence, use your
  • own recipe or try this one)
  • 4 eggs
  • 250ml milk

Preheat the oven to 190C

Roll out your pastry enough to cover the pie dish with some overhang, keeping in mind it will shrink as it cooks.

Cut the bacon into small pieces and add to the frying pan along with a knob of butter, perhaps 20g if you’re a stickler for precision, cook over a medium heat for 2 – 3 minutes.

Add the finely chopped onions and sauté until soft, add the garlic last as it’s most likely to burn.

Let the flavours come together for a couple of minutes over a low heat before adding the mushrooms and spinach.

In the meantime beat the eggs, add the milk, some salt and pepper and beat further to combine.

Check your veg, continue to cook until most of the water has evaporated, then add the crumbled feta and half of the cheddar. Season with salt and pepper to taste.

Pour the mix from the pan into the prepared pastry case then, pour over the milk and egg mixture, allow the two to combine.

Stick it on the oven, removing after the first 15 minutes to sprinkle the remaining cheddar on top. Bake for 35 to 40 minutes more, the quiche is done when there’s only a very slight wobble in the middle – like a cheesecake. 2014-08-06 18.39.55

Leave to rest for at least 10 minutes before serving.

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Once we’d had our fill of carrot sticks and quiche it was just about 8 o’clock. Now, no picnic is complete without cake and by the time the bake-off started we had all settled down, cuppa in hand and a slice on our laps. It was the perfect combination of a quintessential apple crumble and bright summer fruits.2014-08-06 20.44.57 Light, in every sense of the word, but not without that dense-ness necessary to hold the berries in place and leave you just satisfied. The perfect way to end the picnic and, considering the theme was cake, start the bake-off!

 Preheat the oven to 180C

Grease and line a loaf tin

  • 250g self-raising flour
  • 175g muscovado sugar
  • 175g butter
  • ½ tsp cinnamon
  • 2tbsp demerara sugar
  • 1 small eating apple
  • 2 large eggs
  • Zest of 1 orange
  • 1 tsp baking powder
  • 125g blackberries
  • 125g raspberries

Start by rubbing together the flour, sugar and butter just like you’re making a crumble topping or pastry. Make sure all the butter is rubbed through and you have a sandy texture.

Measure out 5 tbsp. of the flour, butter and sugar mix, into a separate bowl. To those 5 tbsp. add the cinnamon and demerara sugar, leave aside for now.

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Grate your orange zest finely, and the apple down to the core – don’t worry about peeling it.

Beat the eggs and then stir in the zest and grated apple.

Add the teaspoon of baking powder to the dry ingredients followed by the wet egg mixture. Stir with a light hand, gentle but quick, until the mixture is just combined and drops easily from the spoon. 2014-08-04 21.06.59 2014-08-04 21.26.38

Fold in 3/4 of the berries try not to break them.

Spoon the mixture into the tin, level off and place the rest of the berries on top. Finally, scatter the crumble mixture over to cover them.

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Bake for 1hr 15 – 1hr20 mins.

Check after 50 minutes and cover the cake with tinfoil to stop it burning.

When finished a skewer inserted into the middle should come out clean. Allow it to cool for 30 minutes in the tin before transferring to a wire rack.

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Et voila!

If you intend to follow suit, you’ve time to whip up both these delicious treats in time for the second episode tomorrow evening.

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Date and ginger flapjacks

I spoke about them in my last post and this time I finally gave in.

In Peyton & Byrne’s Great British Baking they’re called ‘oaty date and ginger slice’ s… but they’ve got all the components of a flapjack, and they taste like the best flapjack I’ve ever had. So I call them flapjacks.

My friend and baking guinea pig was on her way over for coffee when I realised I had absolutely nothing to offer her. Not even a rich tea biscuit. I’d been keen to knock up some of these but knew that my self-control around them is absolutely zero so had been trying very hard to resist the urge. Long story short, I didn’t. Instead I only made ¼ of the amount, enough to offer a couple with coffee and have one for myself.

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This is the original recipe for the full quantity:

  • 180g butter
  • 6 tbsp golden syrup
  • 30g caster sugar
  • 100g dates
  • 20g fresh ginger
  • ¼ tsp salt
  • 275g oats.

Melt the butter, sugar and golden syrup in a pan

Chop the dates up into bits and grate the ginger

Add the dates and ginger to the melted mix followed by the oats

Mix together then spoon into a 20 x 20 in pan (or whatever you’ve got, they don’t spread so you can shape them to a thickness you like if you’ve made less)

Bake for 30 mins at 180C

I quartered the recipe and added a teaspoon of treacle and slightly more dates and ginger. I really like dates and ginger.  Then I baked them for 10 minutes at 180C.

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Let the slices/flapjack cool before slicing, although we did have ours still slightly warm. They were delicious but more delicate to handle, plus the chew develops once they cool and these have just the right amount of crumble to chew ratio.