Picnic with bf help!!!!!?!
Picnic with bf help!!!!!?
ok, so me and my bf have been going out... but not for long. things r already really seriuos, and he LUVS the outdoors so i thought we should go on a picnic @ a nearby park... wat food should i pack, and wat should i bring. its only gonna b like a
2-3 hour thing. PLZ help!!!!
thanks! and if you could give me a recipe for something that would be great!
Answers:
Here are a few ideas that i think are great for a picnic
Potato Salad Recipe
The bacon can be omitted from this salad to make it suitable for vegetarians.
Serves 4-6 as a side dish.
550g small potatoes, washed
120g (about 4 pieces) short-cut bacon, finely diced
3 large eggs, hard-boiled and peeled (we use eggs with a minimum weight of 59g)
2-3 eschallots (green onions), finely chopped
188g (3/4 cup) good quality mayonnaise
Scant 1/2 teaspoon salt, or to taste
Place unpeeled potatoes in a large saucepan. Add enough water to cover potatoes. Cover saucepan and bring to the boil. Reduce heat to a medium boil and cook until potatoes are just tender (you should be able to pierce the potatoes with a knife and meet no resistance). Drain potatoes and cool to room temperature.
In a small frying pan or saucepan, fry bacon over medium heat until cooked and lightly browned. Set aside to cool.
Remove skin from potatoes, if desired. Chop potatoes into bite sized pieces. Chop eggs.
Place all ingredients in a large bowl and stir gently to combine. If you like, you can reserve some of the bacon or green onions to sprinkle over the salad before serving.
The salad can be served immediately, or refrigerated until cold. Store in a covered container in the refrigerator.
Quiche Lorraine
Most folk disagree with me when I say that there should not be any cheese in a true quiche Lorraine - particularly Parisians, I have noticed. One Jean Norton, who used to do the cooking at a great pile of a hotel in Cheshire called Rookery Hall, made the most beautiful quiche Lorraine. Her secret? The Philly. But I still wouldn't put the merest hint of gruyère or emmental anywhere near mine
Saturday June 30, 2007
The Guardian
Serves 6
For the pastry
60g butter, cut into cubes
100g plain flour
Pinch salt
1-2 tbsp iced water
1 egg yolk
A little beaten egg
For the filling
8-10 thin rashers of rindless, smoked streaky bacon cut into 1cm pieces
200g carton of Philadelphia cream cheese
3 egg yolks
3 whole eggs
400ml whipping cream
A little salt and much pepper
Freshly grated nutmeg
In a food processor, with an electric mixer or using your hands, blend the butter, flour and salt until it resembles fine breadcrumbs. Tip into a large bowl and mix in the water and egg yolk with cool hands or a knife, until they are well amalgamated. Put in a plastic bag and chill in the fridge for at least an hour before rolling. Preheat the oven to 180C/350F/gas mark 4 and place a flat baking sheet inside.
Roll out the pastry as thinly as possible, then line a 20cm-wide by 4cm-deep tart tin. Line the pastry with foil, fill with dried beans and blind bake for 15-20 minutes on the baking sheet. Remove from oven, take off the foil and beans, and brush the inside with the beaten egg; this will form a seal and prevent any leaks. Return the pastry case, still in its tin, to the oven for a further 10 minutes or so, until golden, crisp and well cooked through, particularly the base. Lower the oven heat to 170C/325F/gas mark 3.
For the filling, lightly fry the bacon in a dry, nonstick frying pan until some of the fat has run out and the texture is a little crisp. Drain on kitchen paper and spread out evenly over the base of the cooked tart case. Whisk the cheese together with the egg yolks and whole eggs. Stir in the cream and season with salt, pepper and nutmeg. Pour the custard into the pastry case and cook for anything between 30 and 40 minutes, until just set and lightly puffed. Once cold, cut into wedges and wrap in kitchen foil.
and a simple salad