Let’s Have A Picnic!

Bond with the kids with an alfresco feast.

Portrait of Tammy Strobel
Bond with the kids with an alfresco feast.
My Reading Room
Cauliflower, Broccoli & Chicken Salad

Prep 20 Mins / Cook 35 Mins / Serves 4

1 small head of cauliflower, cut into florets; 1 small head of broccoli, cut into florets; 420 g can of chickpeas, rinsed, drained.

2 tbsps olive oil; 1 tbsp harissa paste; 2 cloves garlic, crushed; 250 g punnet cherry tomatoes, 1 avocado, seeded, peeled, sliced.

½ bunch each of mint and coriander, leaves picked; ¼ cup raisins; ¼ cup raw almonds, roughly chopped.

1 tbsp pumpkin seeds, toasted; 1 roast chicken, sliced; White balsamic vinegar or red-wine vinegar, to serve.

1. Preheat oven to moderate, 180 C.

2. In a large bowl, combine cauliflower, broccoli, chickpeas, oil, harissa and garlic. mix well to coat. Spread over an oven tray and season to taste. Bake 15-20 mins.

3. Add tomatoes to tray and bake for a further 10-15 mins until vegetables are tender and golden, and tomatoes have slightly collapsed. Set aside to cool slightly.

4. In a bowl, toss vegetable mixture with avocado, herbs, raisins, almonds and seeds. Serve topped with chicken and a drizzle of vinegar.

My Reading Room
Corned Beef & Remoulade Baguettes

Prep 15 Mins / Serves 4

4 stalks celery, julienned; 1 red apple, cored, julienned; ½ cup parsley, chopped; 1 baguette split horizontally.

300 g corned beef, shaved 4 slices Swiss cheese, halved HORSERADISH MAYO; 2 tbsps egg mayonnaise; 2 tbsps horseradish cream; 2 tbsps sour cream.

1. In a medium bowl, combine celery, apple and parsley.

2. HORSERADISH MAYO In a small bowl, combine all ingredients. Season to taste. Reserve ¼ cup. Mix remaining mayo through celery mixture.

3. Spread bottom half of baguette with reserved mayo. Top evenly with corned beef, cheese and celery mixture. Sandwich together and cut into quarters to serve. 

TIP: For a flavour variation, swap oats for desiccated coconut.
TIP: For a flavour variation, swap oats for desiccated coconut.
Moist Pear & Golden Syrup Cakes

Prep 20 Mins / Cook 25 Mins / Makes 6

125 g butter, softened, plus; 20 g extra; ½ cup sugar; 1 egg; 2 tbsps golden syrup, plus 2 tsps extra; 1 tsp vanilla extract; 1½ cups self-raising flour.

½ cup rolled oats, plus 2 tbsps extra; 1 tsp ground ginger; ¼ cup sour cream; 2 small pears, cored, grated, 1 extra small pear, cored.

1. Preheat oven to moderate, 180 C. Line a 6-hole Texas muffin pan with baking paper cases.

2. In a bowl, using an electric mixer, beat butter and sugar together until creamy. Beat in egg, syrup and vanilla.

3. Sift combined flour and spice over. Fold into creamed mixture with oats and sour cream. Fold in grated pear.

4. Spoon evenly among muffin cases. Halve extra pear and cut into 3 mmthick slices. Gently press into surface  of each cake. Sprinkle with extra oats. Dot pear with extra butter and drizzle with extra syrup.

5. Bake 20-25 mins until golden and cooked when tested.

6. Cool in the pan for 5 mins before transferring to a wire rack to cool completely. Drizzle with extra syrup to serve.