In Car Picnic

Today I am off to Birmingham for our Pampered Chef National Conference. Last year I had only been with the company for two months so was very wet behind the ears, but I found it all amazing. The training was second to none, the networking was invaluable and the social side wasn't to be missed either. This year I have 14 months experience, a leadership conference under my belt and a mini team to nurture. I CAN'T WAIT!!!

There will be four of us travelling up together, Helen is driving us in Gladys [lovely new car that she bought from her pampered Chef earnings!!!] and I have offered to pack us all an 'in car' picnic as if my memory serves me right, last year the tuna club sandwich purhcased in the hotel lounge bar cost a whopping £12.00!!!!

This is what I've made:

• Chicken Garlic Bites
• Spinach Pinwheel appetiser's - [sans spinach avec sun dried tomatoes]
• BLT Bites
• Salmon & Dill Mini Quiche
• Blueberry picnic bars

Edited to say:

The food travelled quite well, we had our picnic in our hotel room, which was much more civilised than eating it in the car - they all loved it! The chicken was probably nicer straight out of the oven rather than refrigerated but hey it was still tasty and it all went! No photos unfortunately as we were pushed for time and our tummies were rumbling - sorry!

Mixed Roasted Vegetables

1/2 yellow pepper, seeds removed

1 red pepper, halved and seeds removed

1/2 a courgette, halved lenghteays

1 tsp dried oregano

fresh mint leaves picked and chopped

Olive oil

salt and pepper

Juice of 1/2 a lemon

a splash of red wine vinegar

1. Prehead oven to 220c


2. chop fennel and peppers into 1 " chunks and slice the courgette


3. Toss the vegetabels together with the oregano, mint and oil


4. Season with salt and pepper and place on a baking tray


5. Roast in the oven for half hour.


6. Remove and allow to cool then finely chop until mixture looks spreadable


7. Add more oil and lemon juice and a splash of wine vinegar

NB - No yellow peppers if your on IPD

Sliced Mushrooms with melted Dolcelatte and Thyme

This is Jamie inspired and originally done with mozzarella cheese. I have only ever done it with dolcelatte which was out of this world.

1. Slice mushrooms
   
2. place on heat proof plate in one layer
   
3. sprinkle with thyme, olive oil and grated / crumbled cheese
   
4. place under grill until melted.

So simple, serve as part of an antipasti or with crusty bread /Oopsie roll depending on your diet!

Kofta's

These little baby's were gone before they had cooled...so much for wanting to save some for the freezer!!! Kids loved them, me and Paul loved the few we had, fantastic served with a sour cream, cucumber & mint dip.

Recipe as usual was easy to follow and they turned out as expected...brilliant! Next time I will double it so I might get to put some in the freezer for Ron!( later on!) lol

Nuts!

Found these to snack on while in France. Can't really tell you what is in them as my French isn't too good...its does say in English...Feel the garlic...and boy you can taste it. Very very morish but at 9g per 100g I made them last all week

Bubby's Salsa

I've made this breakfast before but never with a proper salsa dressing. Bubby (from the forum) gave me this recipe. I tried it....delicious! Will be making this and keeping a jar of it in the fridge for future use! Edited to say: I have email Bubby to ask permission to post her recipe....watch this space!

Bubby's recipe
1 tin chopped tomatoes, drained in a sieve OR 10oz chopped, deseeded fresh (skin can be removed, but I don't bother)
1/2 chopped small red onion
1/2 green pepper, chopped (coloured if p2)
1 fresh chili, chopped (deseed if you want it mild)
1 tbsp fresh coriander, chopped
1/4 tsp ground cumin
1tsp lime or lemon juice (or more to taste)
generous amount salt and pepper

-Drain tinned tomatoes or deseed and chop fresh
-Finely chop onion, pepper, chili, and coriander by hand or in a food processor
-Add cumin, lemon/lime juice to tomatoes and stir in chopped veg
-Season generously
This is lovely as a dip, or in lettuce wraps with cheese and chili.
- Thanks Bubby

Plum & Date Chutney

2 large red onions, sliced
4 tablespoons olive oil
12 ounces ripe plums, halved, stoned and thickly sliced
2 ounces fresh dates or dried dates, stoned and finely chopped
1 tablespoon light muscovado sugar, more to taste
1 large red chili, seeded and finely chopped
2 limes, juice of
1 teaspoon tamarind paste

Preheat grill and line the grill pan with foil.
MIx the onions and oil and spread them out in the pan.
Grill for 12-15 minutes or until soft and charred.
Put the plum slices into a large bowl and add the hot onions with all the reamining ingredients.
Leave to marinate for 1 hour, then taste and add salt and pepper, plus a little extra sugar if you like.
Goes great with cold meats or stuffed into a pitta bread with a strong cheese.

Note: If the plums are hard, you can still make the chutney, just cut them into small dice

Fresh Fig Chutney

This is a sweet chutney that goes really well with strong cheese. I think because of the cinnamon in it, it always reminds me a little of Christmas. This year my friends and family will be recieving a small jar of this with their gifts.

1 red onion, finely chopped
4 tbsp soft brown sugar
1 tsp mustard seeds
1 cinnamon stick
1 star anise
A thumb-sized piece ginger, grated
4 tbsp red wine vinegar
4 figs cut into wedges

Put the onion, sugar, spices, ginger and vinegar in a pan and cook together slowly until the onion is completely softened.
Add the fig wedges and cook for another 5-10 minutes until the figs are just starting to break down.

Squashed Butter Beans with Garlic

Fresh Rosemary

Olive Oil

Salt

2 cloves of Garlic

14 oz tin of butter beans

salt and pepper

red wine vinegar

Crostini's to serve

1. Pick rosemary leaves, place in bowl, add good glug of olive oil and bash to release the rosemary oil. Set a side till later.


2. Fry sliced garlic til golden (careful not to burn it)


3. Add butter beans and simmer for about 7 minutes.


4. Season with Salt and Pepper and a glug of red wine.


5. Mash with a fork until you have a course pate consistancy

Serve on top of hot crostini [nice on top of oat cakes too!]