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Privacy NoticeWith the sun shining and temperatures rising, nothing quite screams summer more than soaking up the good weather with a picnic. Whether you head to a local park or keep things closer to home with a backyard affair, rolling out the picnic blanket with some friends and family is the perfect way to pass the time. But while it may be tempting to dash to the shops to pick up packets of pies, rolls and dips, there’s plenty of picnic food that can be made from scratch at home. From refreshing salads to sweet treats, here’s four recipes sure to be the star of the picnic basket. Rainbow quinoa salad Serves four
Rainbow quinoa salad makes for a refreshing treat as temperatures rise
(Image: Winfried Heinze)
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It might look small but it packs a mighty punch. Jammed with seasonal goodness, this handy on-the-go salad is filling and full of flavour. Ingredients 500g wholegrain quinoa Handful of raisins, nuts and seeds (optional) 500ml natural yoghurt 1 tsp garlic salt Lime juice 2 carrots, sliced finely into strips 2 beetroots, sliced finely into strips 1 red pepper, sliced 2 chilli peppers, diced Salad leaves 6 tomatoes Method Sit the quinoa in boiling water and allow it to slowly cook and soften. You can add raisins, nuts and/or seeds here if you like. In a mixing bowl combine the yoghurt, garlic salt and a squeeze of fresh lime juice, then mix. Choose your favourite glass containers and start to layer with the natural yoghurt mixture first. This will help provide a dressing, so fill generously. Next, layer on the quinoa mixture – again, be generous. Now, it’s time to get creative. You can add whatever you enjoy, but we’ve chosen carrots and beetroot, mixed through with sliced red pepper and diced hot chilli for a fiery kick. Finally, top with your choice of crisp salad leaves and juicy, sweet tomatoes. Tart lemon custard slices Makes 10-15
Tart lemon custard slices are the perfect sweet treat to round off a picnic
(Image: Winfried Heinze)
Silky, thick custard with a zingy zest of fresh summer lemon, bedded on a biscuit base – the perfect sweet sunshine snack. Ingredients For the custard 300g caster sugar 250g custard powder 500ml thickened cream 500ml full-fat milk 2 tsp vanilla extract 1 lemon (juice and zest) For the base 400g pack of digestive biscuits Handful of macadamia nuts 150g softened butter 3 tbsp maple syrup Dusting of icing sugar, optional Method In a large saucepan, combine the caster sugar and custard powder. Add the cream, milk and vanilla extract, then begin to gently mix on a low heat until smooth. In a separate dish, squeeze half the lemon, carefully removing any seeds. Gently pour into the custard. Finely grate the other half of the lemon for some zest and stir in. Keep whisking for up to 10 minutes, until the liquid thickens to a custard-like consistency. Ensure the custard is as thick as possible because this is important for setting later. Transfer to a bowl, cover with cling film and refrigerate. For the base, line the baking dish with butter to avoid any sticking. In a strong plastic bag, crush the digestive biscuits makes 10-15 and nuts together until they’re crushed into a fine mix. Melt the butter in a pan, slowly drizzling in the maple syrup to create a glossy, sweet liquid. Then pour into the biscuit mix and stir through. Pat the thick, sticky mixture tightly and firmly into the bottom of the baking tin. Refrigerate for 20 minutes to cool the butter. When the base is cool, carefully pour over the custard, creating a thick and even layer. Refrigerate again for at least two hours before cutting into 10 large or 15 small chunks. Serve chilled, with a dusting of icing sugar. As an alternative, you could add a drizzle of melted white chocolate or a slice of fresh lemon for an added tangy taste. Watermelon rose cooler Makes four
Watermelon rose cooler is a great way to stay hydrated throughout the summer
(Image: Winfried Heinze)
Cooling and refreshing, this non-alcoholic drink will quench your thirst – it’s summer in a glass. Ingredients Medium-sized watermelon, cubed and frozen 5 tsp rose syrup 500ml coconut water Fresh lemon juice Method Blitz the watermelon in a blender until it’s slushy and smooth. Slowly drizzle in the rose syrup. Add the coconut water. Serve in your favourite four glasses, and run the fresh lemon juice around the rim of the glass before enjoying. Butternut squash soufflés Makes eight
Butternut squash soufflés are easy too make in advance and quickly add to a picnic
(Image: Winfried Heinze)
These savoury bites are full of vitamins, minerals and protein, and they’re so easy to make in advance. Ingredients ½ butternut squash, cut into small cubes 2 garlic cloves Olive oil for roasting 250ml milk Half a white onion Pinch of nutmeg 1 bay leaf 50g unsalted butter 50g plain flour Salt and pepper 5 large eggs, separate yolks and whites 100g mature cheddar cheese Ready-made filo pastry Method Preheat the oven to 200°C/180°C fan/ gas mark 7. Roast the squash and garlic with a good drizzling of olive oil for 30 minutes, then set aside. In the meantime, in a pan, warm the milk and half an onion. Stir in the pinch of nutmeg and a bay leaf. After infusing for about 10 minutes, discard the bay leaf and onion, then set aside. In another pan, melt the butter and stir in the flour. This should start to thicken but ensure it stays lump-free. Stir in the infused milk and combine. The mixture should now be thick enough to coat the back of a spatula. Season and whisk in the egg yolks along with three-quarters of the cheese. Add the butternut squash and the flesh of the roasted garlic. Gently mix together. In a large bowl, whisk the egg whites until medium-stiff peaks form. Fold this into the mixture. Cut the raw filo pastry into rough squares and line eight ramekins with them, ensuring you use a few layers per ramekin. Turn the oven down to 160°C/140°C/gas mark 4 and spoon the mixture into each ramekin. Place into a deep roasting tin and fill halfway with boiled water so that the sides of the ramekins are submerged. Bake for 15 minutes, or until risen and golden. Sprinkle with the remaining cheese and serve hot or cold. READ MORE: Click here for today’s top showbiz news Get your digital voucher for £5 off £30 spend in-store at Iceland or The Food Warehouse Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
