Mushroom Quiche (Courtesy from Picnic Idea)

This picnic food is easy to make and is very nutritious. In French cuisine it is called quiche and in Italian it is known as frittata. The main ingredients are eggs, the rest (not less important) are mushrooms, veggies, cheese, and spices. You can add to it bacon or sausage cubes or chicken fillet to your taste.

Preparation and cooking takes about half an hour; yields: 4.

Ingredients

3 tablespoons olive oil (extra-virgin)

8 oz thinly sliced mushrooms (assorted)

1 fresh mild chile pepper (large)

1 cup chopped spring onions (or 0.5 cup chopped chives)

6 free-range eggs (large)

2 tablespoons fresh cilantro (chopped)

0.5 teaspoon of ground cumin

1/3 cup crumbled feta

Seasoning: salt and black pepper

Note: steam the chile then seed and finely slice it.

Method

Have the oven preheated to 400F (200C, Gas Mark 6). Place a saucepan (or deep frying pan) over medium-high heat, pour the olive oil, allow to heat. Add sliced mushrooms; sauté for several minutes till softened. Add chopped mild chile and continue to cook for 4-5 mins till turned slightly brown. When done add spring onions, sprinkle with pepper and salt to taste; set aside.

Crack the eggs into a bowl, whisk well. Add cumin and chopped cilantro, sprinkle with seasoning (salt and pepper). Return the saucepan (or a frying pan) over medium heat and then drizzle the whisked and seasoned eggs over the mushrooms, stir to incorporate well. Evenly dust on top the feta flakes. Pan-fry for a couple of minutes till cooked at the bottom. Place the pan into the oven for another 8-10 mins till eggs cook through. When done set aside for a while.

Using a spatula carefully transfer the mushroom quiche from the pan onto a warm platter.

Tip: If you are for a more spiced picnic food add hot chile, basil, oregano, tomatoes, onion, peppercorns, and bell pepper. Also you may experiment with adding ham or sausage and have it all topped with mozzarella – just as a full Italian pizza. Adding some sour cream and milk into the whisked eggs will splendidly plump the quiche. Bon Appetite!

Courtesy from Picnic Idea

Filled Jacket Potatoes (Courtesy from Picnic Idea)

Preparation time: 20-25 mins, cooking time: upto 2 hrs; yields: 2.

Ingredients

Potatoes

2 fat good for baking potatoes (floury)

olive oil

Seasoning: sea salt (preferably unrefined)

salted butter (optional for serving)

Trout Filling

2 smoked trout fillets

1 tablespoon fresh parsley or chives (chopped)

2 handfuls vintage (mature) cheddar cheese (grated)

1 teaspoon hot mustard or horseradish sauce

Unsalted butter plenty (to taste)

Seasoning: unrefined salt, black pepper

Cream Cheese Topping

5oz (150g) cream cheese

1 tablespoon curry paste (medium)

4 chopped spring onions or 0.5 small red onion

1 inch (2.5cm) piece cucumber (chopped into dice)

1-2 chopped ripe tomatoes

lime (or lemon) juice

fresh mint (or coriander leaves) chopped

seasoning: salt and black pepper

Note: always use flaked sea salt and freshly ground black pepper.

Method

Have the oven preheated to 400F (200C, Gas Mark 6). You may try baking in charcoal or grill instead.

Potatoes

Wash and dry the potatoes. Make several pricks using a fork. Coat the potatoes in olive oil and sprinkle with salt to stick. Place on the centered oven rack and allow cooking for over an hour till potatoes are baked through and the jackets are crisp and golden-brown. One of the options to serve the picnic food idea is halved with melted butter in the middle.

Trout Filling

Have the grill preheated to medium-high. Halve the potatoes and remove most of the tender flesh into a medium bowl using a spoon or fork. Add to the bowl the flaked trout, chives (or parsley), ¾ of the cream cheese, the mustard, also, season with salt and pepper and stir till well incorporated. Now carefully spoon the filling into the potato jackets, put on the sheet pan and drizzle with the cream cheese. Allow to grill till cheese slightly turns golden-brown and is bubbling.

Cheese Topping

Combine all the topping ingredient and season to taste. With a knife make a small hole in the filled potato add there and on top the topping; allow it to seep in the potatoes as it melts.

Courtesy from Picnic Idea