Picnic

We just love a picnic!

Our girls happily gathered our picnic cushions and blankets for this weeks Romancing the Home challenge. Monique from One62Interior design suggested a waterproof layer between the stuffing and the coffee bean bags for the picnic cushions which works like a charm. They also took small wooden crates that we used as small tables. Helps with not spilling our drinks!

I packed the grilled asparagus tart and coronation chicken salad (which I prepared this morning) into our picnic basket. It included of course the obligatory ham, salami and cheese platter with fresh fruit a strawberry chilli jam, fig preserve and a bottle of wine. Chris packed the car and we drove 200 metres to our picnic spot next to the dam.

Picnic Platter

Grilled Asparagus Tart

Pastry:
150g soft butter
150g cake flour
150g grated cheddar cheese
pinch of cayenne pepper
pinch of salt
2 tsp chopped parsley
Blend all the ingredients together quickly in a food processor. Wrap in plastic and chill for 30 minutes in the fridge. Press evenly into a quiche dish. Chill for another 30 minutes in the fridge. Line with parchment paper, fill with baking beans and bake for 20 minutes at 180 degrees Celsius. Remove paper and beans and put back in the oven for another 5 minutes.

Filling:
400g asparagus
3 eggs
300ml cream
1 tsp Dijon mustard
50g Pecorino cheese, grated

Method:
Snap off and discard the woody ends of the asparagus. Blanche for 3 minutes in rapidly boiling water. Refresh immediately under cold water.
Whisk together the eggs, cream, mustard and salt and pepper to taste.
Add most of the cheese, mix and pour into your pastry case. Lay the asparagus carefully on top and sprinkle over the remaining cheese.
Bake for 25 – 30 minutes until just set. Allow to rest for at least 30 minutes before serving.

Coronation Chicken Salad

Ingredients:
1 cooked chicken
cucumber cubed
red grapes halfed
½ green pepper cubed
½ red pepper cubed
1 celery thinly sliced
½ cup pecan nuts roughly chopped
Lettuce
½ tin peaches

Sauce:
2 cups Woolworths Salad Cream
½ cup tinned peach syrup (preferably Koo)
2 tsp medium curry powder
½ red onion finely chopped
handful chives snipped
small handful parsley chopped
salt and pepper to taste

Method:
Cube the chicken into 1.5cm cubes.
Mix all the sauce ingredients together. Mix well with the cubed chicken and chill covered in the fridge for at least an hour for the flavours to develop fully.
Mix the chicken with the rest of the ingredients and spoon carefully into small pretty glass jars or 1 big glass jar. Tie a ribbon or string around it and leave in the fridge until you leave for your picnic.

Coronation Chicken Salad

I cannot think of a better way to spend quality time with your family than a picnic. I even got a beautiful posy of wild flowers which the girls picked for me! Make an effort to prepare everything, it will be well worth it in the end.

Remember to check out my Romancing the Home fellow bloggers posts of their picnics.

Ramona at Ruffles and Rust
Talia at My_ Shabby_ Shack
Stacy at Sawdust and High Heels