Monday, 25 April 2011

Easter Sunday Picnic

Yesterday we headed up to our favourite nature reserve in South Oxfordshire for an Easter Sunday picnic and walk with my Mum and Dad.

Mr P and I prepared the picnic...
Spanish style chicken thighs and drumsticks (cooked with chorizo and orange zest)
Tortilla with red and green peppers
Savory Feta and Tapenade 'Chelsea Bun' loaf

Recipe from Waitrose Weekend newspaper

Mixed bean salad
Butter bean and tomato salad
Houmous
Fresh salad leaves and tomatoes

Followed by...
'Little Pots of Lemon Cream'

Recipe from Nigel Slater's Real Fast Puddings

 Washed down with...
Fentiman's Rose Lemonade
Fiery Ginger Beer

We sat and ate our picnic lunch in glorious spring sunshine. It wasn't too warm but it wasn't cold either and there was no breeze. It was so peaceful, all we heard was the sound of a cuckoo in the distance.

All the food was delicious (if I'm cheeky and say so myself) but I really wanted to share the loaf recipe with you. As it came with the free Waitrose newspaper I don't feel too bad that the author won't lose any royalties!

Savoury Feta and Tapenade Chelsea Bun Loaf 
(Serves 8)
500g White bread mix (I felt very guilty using a mix but was in a hurry. I used Wright's Premium mix)
4 tbsp Waitrose Kalamata Olive and Anchovy Tapenade
100g feta cheese, diced
1 egg, beaten to glaze
1 tsp dried oregano
1 tsp rock salt crystals

Sift the bread mix into a large bowl and mix with 320ml lukewarm water to form a soft dough.

Turn onto a lightly floured work surface and knead for 5 minutes then leave to sit for 5 minutes.

Roll the dough to a 30cm square and spread with the tapenade right to the edge. Scatter the diced feta on top.

Roll the dough up from opposite ends to meet in the middle then cut across the rolls to make eight slices.

Place cut-side down in the centre of a lightly oiled 23cm loose-bottomed shallow cake tin. Arrange the rest around it. Cover loosely with oiled clingfilm and leave in a warm place for 45 minutes until it has doubled in size.

Preheat the oven to 220oC. 

Brush the top of the loaf with beaten egg and scatter with the oregano and rock salt crystals.

Bake for 25 minutes until well risen and golden brown, remove from the tin and return to the oven for 5 minutes to cook the bottom.

The loaf should sound hollow when tapped. Cool on a wire rack.

Enjoy!

Do you want to see what we saw afterwards?  You'll have to come back soon!



5 comments:

  1. Mmm, looks and sounds delicious, all I've eaten all weekend is chocolate, feeling the need for a detox now! Good luck in work this week, three day week much better than in at the deep end! xx

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  2. That sounds like a very tasty picnic. I think your hair looks super by the way!

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  3. Ooh what did you see?? You big tease! And the picnic does sound lovely. I've made a loaf like that and loved the savoury twist on it. Yum!

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  4. That sounds so delicious! I am glad you had a nice Easter. :)

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  5. Yum yum yum!!! This made my mouth water- what a feast! Such a lovely idea to spend Easter outside. Glad you had a nice time. xxx

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