Alison Lambert loves packing her picnic hamper, thermos and rug and heading off.
The excitement of going away for the day, maybe having a swim or a walk and then relaxing with a cuppa and a scrumptious picnic, is my idea of the perfect day out.
However, a good picnic takes a little planning: firstly the food needs to be right for the picnic.
It needs to travel well and, of course, you want it to be filling, nutritious and delicious!
I love a good pie, quiche or sandwich and the ones included are three of my favourites.
They are all different, satisfying, travel well and are loved by all.
Choose one, two or - as I would - all three to take with you on a picnic.
They will be greatly appreciated by all.
Ham and cheese pie, with olive oil pastry
Serves 8-10
I love this pie as it is lighter than the old classic but equally as satisfying and the olive oil pastry is versatile for any type of pie.
Ingredients
Olive oil pastry
200g plain flour
½ tsp salt
1½ Tbsp extra-virgin olive oil, plus 1 Tbsp for brushing over the top
½ cup cold water
Filling
250g-300g ham off the bone, sliced
salt
1 Tbsp Dijon or grain mustard
¼ cup creme fraiche
2 spring onions, finely sliced
150g cheddar or gruyere cheese, sliced thinly
freshly ground pepper
¼ tsp sea salt flakes for the pie top
Method
Begin by making the pastry. Process the flour and salt in a food processor. Drizzle in oil and then water.
Process for about 1 minute until mixture forms a ball.
Transfer to a floured work surface and knead for a minute until supple and smooth. Put into a bowl, cover with a clean cloth and refrigerate for at least 1 hour.
Mix the creme fraiche with the mustard and set aside.
Preheat the oven to 200degC.
To assemble
Divide the pastry into two and roll one round of pastry to about 25cm diameter (size of a large dinner plate). Roll the second half so that it is a little smaller in size, about 20cm diameter (this is the top).
Lightly oil a large baking sheet and place the larger of the two rounds on the tray. Spread the creme fraiche mixture over the base allowing 2cm from the edge.
Place the sliced ham over the creme fraiche, sprinkle over the spring onions and finish with the cheese.
Place the second round over the pie and allow the pastry to fall over the mixture. Seal edges, then fold extra pastry from base over the edge of the lid, sealing the edges firmly as you go around.
Pierce top here and there with a fork and drizzle with 1 Tbsp oil. Scatter with the sea salt and bake in a preheated oven for 30-40 mins or until golden and pastry is cooked.
Remove from the oven and cool for at least 15 minutes before cutting.
Broccoli, potato and cheddar quiche
Serves 12
This is one of my favourite quiches, buttery wholemeal pastry encasing a deep creamy egg filling packed with broccoli and potatoes.
Ingredients
Wholemeal pastry
125g flour
125g wholemeal flour
¼ tsp salt
125g butter, cold and diced
1 egg
1-2 tsp water (only if needed)
Filling
300g broccoli, tough stalks removedand cut into florets
300g cooked potatoes (new season), sliced
6 eggs
120ml cream
120g cheddar cheese (or blue cheese), grated
¼ tsp salt
freshly ground black pepper
pinch of grated nutmeg
Method
Begin by making the pastry; in a food processor add both the flours and the salt and whizz to combine. Add the butter and processor until coarse breadcrumbs form.
Add the egg and pulse until the dough forms into a ball. If the dough looks crumbly add 1-2 tsp water and pulse again. Stop immediately when ready as you don't want to overwork the dough or it will become tough.
Roll lightly on your bench and wrap in plastic wrap and chill for at least 30 minutes.
Meanwhile, prepare the filling.
Bring a small saucepan half filled with lightly salted water to the boil. Add the broccoli florets and cook for 1 minute. Drain and refresh under cold running water. Drain.
Whisk the eggs with the cream and season with salt, pepper and nutmeg, refrigerate until required.
Grate the cheese and set aside until required.
Lightly grease a round 20-24cm removable bottom cake tin with a little oil or butter.
Roll out the pastry into a 28cm round (roughly). Line the base and sides, ensuring that there are no cracks or holes. Refrigerate for at least 30 minutes if possible.
Preheat the oven to 200degC.
Line the pastry shell with baking paper and fill with blind-baking beans or something similar. Bake for 15 minutes, then check the pastry. It should need a little more cooking. If so, cook for a further 5-10 minutes. Remove from the oven and carefully remove the baking paper and all the beans. If the pastry is a little undercooked quickly put it back in the oven to dry out (5 minutes). Remove.
To fill, begin by layering the cooked sliced potato over the base and season lightly. Now cover with the cooked broccoli, sprinkle over the of the cheese, cover with the egg mixture and finish with the remaining grated cheese.
Turn the oven down to 160degC.
Bake on a baking tray in the oven for 30-40 minutes or until the filling is just cooked, as the egg mixture will continue to cook while cooling.
Cool well before cutting.
Muffuletta (pressed Italian sandwich)
Serves 10-12
This is my version of this utterly delectable pressed sandwich. You can layer it with as many of your favourite fillings as you desire!
Ingredients
loaf of fresh bread, focaccia or ciabatta, (about 25cm) sliced in half horizontally
70g mayonnaise (or enough to generously cover 1 side of bread)
extra-virgin olive oil
red wine vinegar
180-200g tinned tuna
1 red onion, finely diced
300g tomatoes, sliced thinly
50g (handful) fresh basil leaves
100g pitted olives
150g cheese, cheddar or mozzarella, sliced
100g rocket or lettuce leaves
sea salt flakes
cracked pepper
Method
Begin making this mammoth sandwich by separating the two halves.
Spread the bottom half generously with mayonnaise. On the top half, drizzle over enough olive oil to moisten the cut surface and sprinkle over about 2 Tbsp red wine vinegar. Set aside.
Prepare the fillings: Mix the tuna with the diced red onion, 1 tsp red wine vinegar, cracked pepper and a little more olive oil, stirring to combine. Ensure you have all the fillings prepared and ready to go for assembling the muffuletta.
I like to prepare this sandwich on a suitable board which I can wrap on later or I lay long strips of plastic wrap underneath, so later I can wrap the sandwich easily, whichever works.
Spread the tuna mixture over the mayonnaise layer on the base.
Now add the olives, rocket or lettuce leaves, cheese, tomatoes and basil leaves. Sprinkle with a little salt and cracked pepper.
Put on the top and press firmly down with a heavy weight (I used a frypan and weights). This step is vital to this sandwich as all the layers of fillings press together firmly, making it possible to eat and all the juices drizzle into the bread. Press the sandwich for at least 30 minutes. After 30 minutes, remove weights and wrap tightly in plastic wrap.
The muffuletta is now ready to go. Keep tightly wrapped until needed.
Strawberry shortcake
Serves 12-16
This slice is very old-fashioned, but one that fits in perfectly with our great New Zealand picnics. Sweet, crumbly and nostalgic.
Ingredients
250g butter, softened
120g sugar
1 egg yolk
350g flour
1-3 tsp cold water
300ml strawberry jam
300g icing sugar
Drop or two rosewater (optional)
1-3 tsp hot water
Method
Preheat the oven to 170degC.
Line a deep-sided cake tin, 20cm×18cm or similar, with greaseproof paperUsing an electric beater, or a lot of elbow grease, cream the butter and sugar until light and creamy.
Add the egg yolk and mix for a further 2 minutes.
Add the flour and mix gently to combine. Feel the mixture: if it still crumbles between the fingers it is too dry. Add 1 tsp of water at a time as it can change very rapidly. When the dough sticks together turn out immediately and mould into a ball. Cut in half and roll the first half out to line the base of the baking tin. Press down lightly so the dough is even.
Spread all the jam evenly over the dough. Roll out the remainder of the dough to cover the jam. Press firmly and bake for 20 minutes or until the shortcake is golden and firm. Remove and cool.
When the slice has cooled, mix the icing sugar with enough water to make the icing spreadable, but not too runny. Add 1-2 drops of red food colouring and swirl together.
Pour over the top of the shortcake, moving it gently to allow the icing to run smoothly across.
Let sit until the icing is set firm (30min-1 hour).
Cut into desired sizes. It will keep for 4-7 days.
