|
|
Pat-A-Cake |
Here are a few ideas for summer picnics:
Sandwich fillings
My grandchildren, brought up on healthy wholemeal bread, think white bread is a great treat. Cut sandwiches into small triangles with the crusts cut off – easier for little ones to handle and more festive. To cut thin slices, use a day-old loaf, make sure the butter is really soft and spread it on the cut face of the loaf before you cut each slice.
The following easy traditional fillings come from Jane’s book The Ministry of Food. During World War 2 they were a popular party food for adults as well as children:
Marmite with thinly sliced cucumber; hard boiled egg mashed with mayo and a dash of Worcestershire sauce, with cress or shredded lettuce; sardines mashed with a little mayo, a squeeze of lemon and some black pepper; lightly soggy tomato sandwiches – the tomatoes must be peeled, thinly sliced and well seasoned; jam (raspberry is the most popular); chocolate spread or nutella.
Hot chipolatas
Cook them in the oven and, while still piping hot, wrap in several layers of foil, then wrap a folded tea-towel round. They will stay hot for a few hours.
Hugh’s beetroot and chocolate brownies
Another one from The Ministry of Food, reprinted from River Cottage EveryDay with permission from Hugh F-W. One way of getting the grandchildren to eat up their vegetables. They are delicious and the beetroot is impossible to detect.
50g good, dark chocolate (70% cocoa solids)
250 gunsalted butter, cut into cubes, plus more for greasing
250g caster sugar
3 free-range eggs
150g wholemeal self-raising flour
250g beetroot, boiled until tender, peeled and grated
Set the oven to 180°C/Gas 4. Grease a baking tin of approximately 20 x 30 x 3cm and line the bottom with baking parchment.
Break up the chocolate into pieces, cut the butter into cubes then mix them up a bit in a heatproof bowl. As the oven begins to warm up, put the bowl onto one of the shelves for a few minutes until the chocolate and butter starts to melt. Stir, and put back into the oven for a few more minutes to melt completely.
Whisk the eggs and sugar together in a large bowl until combined, then beat in the melted chocolate and butter until smooth. Gently fold in the flour then the beetroot – be careful not to over-mix or it will make the brownies tough.
Pour the mixture into the prepared tin and smooth over the top with a spatula. Bake for about 20 minutes. A knife or skewer pushed into the middle should come out with a few moist crumbs clinging to it. Don't be tempted to overcook them! Remove the tin from the oven and leave on wire rack to cool before cutting into squares. (makes about 20)
|
|
|
|
|
