Did you know it’s National Picnic Week 17th-23rd June? I must admit we haven’t had that many picnics in last couple of years, I’ve not been organised enough to make the most of the few days of sunshine that appeared but over the last week the sun has shone brightly here putting me in the mood for alfresco dining. There are so many types of picnics you can go for too, entirely finger foods, just sandwiches and picky bits or an ‘all out whip the picnic table’ out from the back of the car, silver cutlery and glasses for the chilled champagne. What isn’t acceptable is pulling your picnic out of a carrier bag, (never done that, no. *Shakes head furiously*Cough) at the least get a funky cool bag, at best you can spend a fortune on beautiful picnic hampers.
Anyway, to celebrate National Picnic Week I was asked by Unilever Kitchen to create a recipe using some or at least one of the huge array of ingredients they sent me. I was a bit stumped to be honest as to how to combine them although they worked perfectly on individual recipes.
I will give you the recipe for the very moreish tasty mini Quiche but I highly recommend the following too;
- Marinate 6 chicken drumsticks in 150ml of Colman’s Hot Garlic & Chilli sauce for at least 30 minutes then cook as normal, they will be deliciously moist and delicately flavoured
- Cook 200g cocktail sausages in 100ml of Colman’s Sweet Chilli & Mango sauce, coat the sausages well and sprinkle with 15g sesame seeds, cook as normal
- Make a potato salad with Hellmann’s Mayonnaise with a touch of garlic, delicious!
You’ll have to excuse the lack of a proper photo for the Mini Quiche, they went far too quickly and I did make some more especially for a photo shot but managed to forget they were cooking and burnt them! However I promise they taste great and are a quick and simple recipe to make especially if you buy ready made chilled pastry.
- 300g shortcrust pastry
- 4 rashers cooked streaky bacon, chopped
- 1 egg
- 5 chopped spring onions
- 100ml milk
- 100ml mayonnaise, I used Hellmann's Real Mayonnaise
- 20g grated parmesan
- Chopped parsley
- Black pepper
- Preheat the oven to 180ºC
- Lightly grease a mini muffin tin
- Line each muffin hole with the pastry, I have this great pastry 'dibber' from Pampered Chef so I don't even need to roll the pastry out. I just divide the pastry into 24 balls and press down with the dibber
- Once all the holes are lined with pastry place the tin in the fridge whilst you make the filling
- Beat the egg in a jug and then add all the other ingredients and mix well ensuring the mayonnaise is completely blended into the mixture
- Remove the muffin tin from the fridge and then fill each muffin hole with the mixture right up to the top
- Place the tin in the oven and cook for approximately 15 minutes until the pastry is golden and the mixture set
- Allow to cool in the tin completely before turning out
- I like them best cold but they can be eaten straight away