The recipes for make your own al fresco feasts

Tag : Dry Milk Powder
With so many people ordering hampers from my shop at the moment– destined for Primrose Hill, Hampstead Heath, andKenwood – I thought I should give you some recipes for yourown al fresco feasts.
Surely now that Wimbledon has passed we’ll have a good spellof warm, dry weather so that we can get out the rugs, hampers andfrisbees and make off to the green and pleasant lands that are soplentiful in Camden.
I have chosen two recipes that will not melt or spoil if theweather is very hot, as whipped cream and set puddings are adefinite no no.

Spanish omelette
The Spanish used to use up all their leftovers on this dish, and socan you. I will list some ingredients that work well in thisrecipe but you can add other interesting things that you may havein your fridge.
Ingredients
Serves 4
6 eggs
1 large onion, peeled and chopped
1 clove garlic, peeled and crushed
2 tbsp olive oil
125g peas, cooked
4 medium sized potatoes, cooked and diced
1 red pepper, cored, deseeded and chopped
125g feta cheese
Salt and freshly ground black pepper
50g cheddar cheese, grated
Handful chives, snipped up small.

Method
Break the eggs into a large bowl and beat with a fork.
Put the onion, garlic and olive oil into a large frying pan andcook gently for about four minutes or until the onion is soft.
Add the peas, potatoes and red pepper and cook for a further threeminutes. Add to the beaten eggs and then also add the feta cheese,salt, pepper and the chives. Stir well. Add some fresh oil to thefrying pan, pour in the mixture and fry for about 10 minutes over amoderate heat, making sure that you shake the pan frequently toprevent the omelette from sticking.
When the underneath is firm, turn the omelette over by placing alarge plate over the frying pan and flipping over, then slip backinto the pan. Alternatively you can cook the other side by puttingthe frying pan under the grill.
Continue cooking until the omelette is set all the way through. Itcan be eaten hot or cold but is best served with a salad.

Blueberry and mint muffins
I was given a blueberry bush last year and this year has provedvery successful as long as I get to there before my chickens whenthe berries ripen. With the mint sprouting all over the garden itinspired this recipe.

Ingredients
Makes about 12
300g plain flour
100g cornmeal
175g caster sugar
1 tbsp baking powder
Finely grated rind of 1 lemon
½ teasp salt
250ml milk
1 tbsp crème fraiche
2 eggs, beaten
85g butter, melted
300g ripe blueberries
1 desp fresh mint, chopped finely.

Method
Preheat the oven 200C / 400F / gas 6.
Line a 12 hole muffin tin. Put the flour, cornmeal, baking powder,lemon rind, and salt into a large mixing bowl and stir well.
Pour in the milk and crème fraiche and then add the eggs andbutter.
Mix well to combine all ingredients and then gently fold in theblueberries and fresh mint.
Spoon the mixture into the muffin cases filling nearly to the topsand then bake in the oven for about 25 minutes or until they arewell risen and golden brown.
Either eat warm or store in an air tight tin for up to five days.