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Winter really is the perfect time for a picnic. The heat is gone and you can rug up with a hot chocolate or coffee in hand while indulging in delicious food. Here are five recipes to fill up your picnic basket.

Goat’s cheese, onion and marmalade tart
From Martyna Angell and Barker’s New Zealand

Ingredients:

  • 500g small beets
  • 2 tbsp olive oil
  • Salt and pepper
  • 1 sheet frozen puff pastry
  • ½ jar Barker’s Onion Marmalade
  • 375g smooth ricotta
  • 110g goat cheese (chevre)
  • 1 egg
  • Large handful rocket leaves

Method: 

  1. Preheat oven to 180C. Peel and quarter beets. Place on a baking tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes or until tender. Remove from oven and set aside. Leave oven on.
  2. Thaw out puff pastry sheet. In a large bowl mix together the Onion Marmalade, ricotta, goat cheese and egg until combined.
  3. Transfer puff pastry into a loose-bottom tart tin and press into the base and sides. Trim off edges and reuse the pastry to fill any gaps, ensuring the pastry comes up to the edge of the tin all the way around. Prick the base all over with a fork.
  4. Pour the filling into the tart and smooth out the top. Bake for 25 minutes.
  5. Remove tart from the oven and out of the tin. Place on a serving plate. Top with beets and rocket leaves and serve.
  6. Top tortillas with a small handful of salad and fish chunks. Dollop about 2 teaspoons of chutney onto the fish. 
  7. Top with coriander leaves, if using, and serve.

Mediterranean grilled sandwich
From Banjo’s Bakery

Ingredients:  

  • 2 slices of Banjo’s Premium Ancient Grain Bread 
  • 1 tbsp olive oil 
  • 2 slices mozzarella cheese  
  • 2 cups fresh spinach 
  • 1 roma tomato 
  • 1 tbsp chopped red onion 
  • 2 tsp chopped fresh basil 
  • 1/3 clove of finely minced garlic 
  • Freshly ground salt and black pepper. 

Method:

  1. Add 1 tsp olive oil and heat skillet over medium-high heat.  
  2. Once the pan is hot, add minced garlic and fresh spinach and saute for 30 seconds until  spinach starts to welt.  
  3. Remove the pan from the heat, add fresh basil to the mixture and put it aside.  4. Spread mozzarella cheese evenly over first slice of our Premium Ancient Grain Bread to make  the sandwich.  
  4. Over the cheese, arrange chopped tomatoes in a single layer. 
  5. Spread the spinach mix over the tomatoes, then top with red onion.  
  6. Season with salt and freshly ground black pepper, then top with the last slice of our Premium  Ancient Grain Bread. 
  7. Using same skillet, use 1 tsp olive oil and heat over medium-low heat.  
  8. Cook until golden brown, about three – four minutes, and remove from plan. 10. Carefully rotate sandwich and repeat steps to cook other slice of bread.  
  9. Cut and serve!

Zesty vegan lemon loaf
From Vegan By Eden and Califia Farms

Ingredients:

  • 1 1/2 cup Califia Farms Original Oat Milk
  • 1 tsp apple cider vinegar
  • 1 tsp vanilla extract
  • 1/4 cup vegetable oil
  • 1 tbsp lemon juice
  • 2 cups plain flour
  • 1/2 cup caster sugar
  • Pinch of salt
  • Zest from 1/2 lemon

Method:

  1. Preheat your oven to 180°C
  2. In a large bowl combine the milk, vinegar, vanilla, oil and lemon juice.
  3. Add flour, sugar, salt and lemon zest.
  4. Mix very briefly until flour is no longer visible but make sure not to overmix as this can ruin the texture. 
  5. Pour into a lined loaf pan and bake for 35-40 mins or until a skewer comes out clean. Set aside to cool.
  6. For the icing combine 1/2 cup icing sugar 1 tsp Califia Farms Original Oat milk & stir until creamy. Pour over the cooled loaf. You can use less milk for a thicker icing or more for a thinner one.

Peanut butter and banana muffins
From @cookingfattyfavourites and Mayver’s

Ingredients:

  • 2 medium very ripe bananas
  • 190g almond meal
  • 90 g Mayver’s Smooth Peanut Butter 
  • 2 eggs 10g
  • 2 tbsp maple syrup
  • 1 tsp baking powder
  • 1 tsp cinnamon

Method:

  1. Preheat the oven to 150℃
  2. Mash the bananas in a medium sized mixing bowl.
  3. Add the rest of the ingredients and mix to combine.
  4. Use paper cupcake liners in a muffin tray and pour the mixture in each muffin holder.  Spreading it out as best you can.
  5. Place in the oven for 20 mins or until golden brown.
  6. Remove the bread from the oven and stick a skewer into the middle of the muffin. If it comes out cleanly, it’s ready.  If not, put it back for a couple more minutes, but make sure to watch it like a hawk.
  7. Leave to cool for 5-10 minutes.
  8. Cut and enjoy with some Peanut Butter.

Lamington oat milk latte
From Golden Brown Coffee and MILKLAB

Ingredients: 

  • 350ml of MILKLAB Oat Milk 
  • Chocolate Sauce 
  • Raspberry Jam Sauce 
  • Shredded Coconut 
  • 30ml Espresso 
  • Chocolate powder 

Method: 

  1. Generously rim the top of your glass with thick chocolate sauce. On a plate, spread your shredded coconut and then dip the top of your glass, coating the chocolate in coconut. 
  2. Take your raspberry jam sauce and drizzle it on the inside of your glass in a circular motion so it runs down the side. 
  3. Place a shot of espresso in your glass. 
  4. Add 2 tbsp of chocolate sauce to your MILKLAB Oat Milk, and steam the milk until it reaches your preferred temperature. You can also heat your oat milk over the stove. 
  5. Fill up your glass with the chocolatey oat milk, and finish it off with a dusting of chocolate powder.
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