Picnic number 2 of 12 that are going to happen this year and we already had something big to celebrate – both Julia and I gotten our Australian visas granted (within a few weeks of each other). It helped us determine what to drink – it couldn’t be anything other than sparkling wine.
Weather tried to stop the picnic. It rained right after we took all the food out of the bag. So, while Julia was bravely protecting our baguette from getting wet and soaky, I had a little chat with the grey clouds, gave them a warning and 10 minutes later we had to look for a shaded spot, because the sun was so strong. Queensland weather, go figure.
In our celebratory picnic bag:
- apple, grape and celery salad
- halloumi and asparagus pastries
- sweet fig & cheese baguette
- sparkling wine
- and essentials: plates, cutlery, wine glasses, small chopping board, knife, napkins, blanket, rubbish bag
Apple, grape and celery salad (from marthastewart.com)
1/4 cup coarsely chopped pecans (I used walnuts)
2 celery sticks, thinly sliced on the diagonal
1 Granny Smith apple, cored, halved, and thinly sliced
1 cup seedless red grapes, halved
1 tbsp white wine vinegar
1 tbsp olive oil
salt and pepper
1) Preheat oven to 170C. Spread pecans/walnuts on a baking sheet and bake until lightly browned, 4 to 6 minutes.
2) In a large bowl, combine celery, apple, grapes, vinegar, and olive oil. Add pecans/walnuts. Season with salt and pepper, and toss to combine.
Halloumi and asparagus pastries – follow here for my recipe (and photos, as I failed to take a single one at the picnic)
Sweet fig & cheese baguette
fresh baguette, sliced
250g crème fraîche or mascarpone
2tbsp icing sugar or stevia
1 vanilla pod
1) Sweet cheese: mix crème fraîche/mascarpone with icing sugar or stevia and vanilla beans scraped from the pod.
2) To assemble: spread a thick layer of sweet cheese on baguette slice. Place a quarter of a fig on top and put a bit of honey on the fig.