Little one and I are big enthusiastic fans of outdoor dining. As much so that if we spot blue sky and forgiving sun, we’re on the go! Usually its an early Saturday morning and the beach is our go-to place.
Other Locations? well, yeah… sometimes. Playgrounds, parks, woods. All CAN be good options, but can’t really sugar coat those, since securing a sufficient lawn space in a reasonably quiet location to picnic in Israel AND on a good weather Saturday morning is not an easy task. True, not an impossible one too, but definitely requires some patience and planing ahead. Better luck with that for you early risers or the crowd loving people.
So we’ve recently moved into our new apartment and since it took just a little while before we got the dining table and a set of chairs around it, then for two weeks or so the whole outdoor dining was a fun necessity. While patiently awaiting our furniture, we had our meals over a tablecloth spread on our synthetic grass padded porch. Day in day out and to little one it all felt like breaking the rules and lunch’s become a playful event.
The dining area’s all set now, but we’re still picnicking in the porch every now and then. And you know what? I have to admit there’s something very very relaxing about eating your food seated cross legged on the the floor. Not sure, maybe its something about the posture.
Coming back to Saturday (too early) mornings - we don’t just picnic. This family tradition is becoming a fine art! And practice do makes perfect! We’re already fully equiped, so once its a go, the only thing left to decide is what to eat.
Now, brainstorming about food so early in the day gets results - we got themed picnics. Yes, maybe just a bit over the top, but fun though. And besides, five year olds has magnificent thoughts and ideas that you have no choice but to simply agree with. Think about it.. why not have a candy picnic?
We got the breakfast picnic, Pasta picnic, Speedy McQueen picnic, pirate’s picnic and little one’s ever favourite-above-mentioned-glorious candy picnic (which he also makes me throw at least once a week with his friends). Actually it deserves its own post, and one shall come soon but ‘till then do try to imagine these little mid-day parties.
Sure, on some lazy Saturday mornings we’ll do a quick stop over at the supermarket for fresh bread, cheese, olives, a couple of snacks and chocolate to side the coffee. But on the more planned occasions we’ll throwdown a real feast and prep up as early as the night before.
Either way, and whether its just us or a whole get-together with friends, we’re always excited at the idea of packing a basket, throwing down a blanket and digging our feet into the cool golden sand while eating something delicious and gazing at beautiful endless blue scenery.
For this coming Saturday morning we’re having a jarred full breakfast of creamed spinach puree toped with mushrooms ragout, parmesan crumble and a perfect soft egg. Recipes here on.
Chin chin
yours
Tom
Spinach Creamed puree
Ingredients
200g baby spinach, picked, washed and drained
1 tsp unsalted butter
70ml Heavy cream
1 clove of garlic
zest of 1 lemon
Kosher salt
Method
- Dissolve the butter in a pan and add the spinach. Steam until the spinach is cooked, drain any extra fluids from the pan and move into a food processor.
- Add the cream, garlic and lemon zest and process to a smooth greenest puree.
- Salt to your taste.
Mushroom Ragout
Ingredients
75g Champignon mushrooms, quartered
75g Portabello mushrooms, quartered
1 teaspoon butter
1 teaspoon olive oil
sea salt
Freshly ground black pepper
- Over medium-high heat, dissolve the butter into the olive oil in heavy-based frying pan,.
- Add the mushrooms, stir to coat and spread over the pan. Stir occasionally and cook until mushrooms are completely soft and browned. Season with salt and pepper.
Parmesan Crumble
Ingredients
95g plain white flower
50 unsalted butter, diced, cold.
40 Parmesan cheese
1 tsp Thyme
Method
- Preheat oven to 180c.
- Process the Parmesan with flower and thyme to a thin powder. Remove to a bowl.
- Cut the butter to dices and add the the Parmesan - flower mixture.
- with both hands, rub the butter and mixture into a united mixture that looks like breadcrumbs. That’s the yet baked crumble.
- Bake for 15-20 minutes, until golden.
The Perfect Soft boiled Egg
There are so many ways to make soft boiled eggs, and so many little mistakes to have them crack or over cook… Follow this recipe and you get a perfect soft boiled egg every time! the white set and a runny yolk. You’ll need a timer and always remember - eggs go in last!
3-4 organic free range eggs
salt and water
- Fill a small sauce pan with water (three quarters high).
- Add salt (about 1 tsp) and bring to a boil.
- Just before the water comes to a boil, Using a spoon (to avoid temperature shock and cracked shell) add the eggs slowly and easily into water.
- When water reach a boil, reduce heat to minimum and let simmer for exactly: 4 minutes - runny yolk, 5 minutes - semi set yolk or full 9 minutes for hard boiled egg.
- Remove from heat into cold water bowl to stop cooking.
To Jar the whole breakfast and run off to the beach: Layer the dishes as follows: Spinach Puree, Mushrooms Ragout, Parmesan Crumble and the peeled soft boiled egg on top.
Beteavon!