Perfect for picnics
Summer’s in full swing, and we love eating outdoors. So we’ve got some great tips on raising your picnic game from Jane and Myles Lamberth via their fabulous new Good Vibes Cookbook.
From dawn to dusk there’s some great recipes in the new cookbook Good Vibes Cookbook to inspire you. There’s some amazing recipes to make the best sandwiches, dips, salads, smoothies, breakfast bowls, retro cakes, meat and veg dishes, to give your BBQ or picnic that extra va va voom.
Here’s a couple of recipes for you to try. Plus we’ve a free download for the “Simply Sensational Salmon Tart” to give your outdoor eating experience the wow factor. Download this recipe for free and print at home.
Matcha and Mint Iced Tea
Ingredients – Serves 2
• 1 tbsp boiling water
• 2 cups bottled water
• 2 tsp matcha green tea powder
• 2 cups crushed ice
• 1 lime, sliced
• Handfuls of mint
• 1 tsp agave syrup
- Make a matcha paste by mixing the powder and the boiling water until full combined.
- Using a cocktail shaker (or a large jar with a non-leaky lid), shake together the bottled water and matcha paste until there are no lumps.
- Throw in the agave syrup and shake some more.
Add the ice, a squeeze of lime, handfuls of mint and shake, shake, shake your body.
- Pour into glasses with extra lime slices and mint.
- To spike it add some white rum.
Ruby Delight Dip
With it’s bright colour, incredible nutritional value and versatility, beetroot is an exciting culinary adventure. With this recipe we bake the beetroot. These beets will nut be beaten!
Before the invention of tin foil, salt baking was all the rage. Lucky for us, these days tin foil pretty much does the same job as the traditional salted pastry method.
• 3 large beetroots
• ½ cup walnuts, lightly toasted in a hot dry pan for two minutes, save some to garnish
• 2 tbsp dill, chopped
• 2 tbsp crème fraîche, save some to garnish
• 1 tbsp balsamic vinegar
• 1 tsp toasted caraway seeds (optional), save some to garnish
• Salt and pepper
• Splash of olive oil
- Toss the beets with olive oil and a very generous sprinkling of salt in a large bowl.
- Individually wrap each one with foil and bake for around 90 minutes (depending on the size) at 200C (400F). When you test the beets with a sharp knife, it should easily pierce through the centre.
- Cool, unwrap and gently rinse in a colander.
- Whizz the beets, walnut, dill, crème fraîche, vinegar and caraway seeds in a food processor until smooth. Remember to save some of the ingredients to sprinkle on top at the end.
- Taste and season with salt and pepper.
- Serve in a bowl topped with crème fraîche, caraway seeds, sprig of dill, crushed walnuts and a drizzle of olive oil to keep its shine.
This is great served on dark brown bread with smoked mackerel and a pint of Guinness.