Search This Blog

Monday, 22 July 2013

Summertime glory, PART 5 - Let's go to the picnic


Hey there!



Are you ready for Picnic-edition of Summertime Glory series?
I've been writing about: posting me mail via postcards (something I'm still waiting on!), properly packing for the trip (something I'm missing), beach-babes and surf-fellas (never a bad thing to post!) and delightful ice-cream (yes, please: chocolate, punch and lemon for me!)




Let us go now - if you do not have the time for the Vacation, there's a perfect altenative; it lasts only one day, yet it's super-enjayable!

♥♥ The basic - baskets ♥♥

This four-person set from 1908 — made by travel outfitter G.W. Scott & Sons,
 and complete with copper kettle and burner —
recently sold at auction for $3,500



Picnic Time's hamper comes with a cutting board, tablecloth, and service for two
(get here: csnstores.com)


Faux-leather trim and a plaid lining 
(get here: picnicbaskets.com)


Optima fills its handmade cases with vintage china, glassware, and embroidered linens for two
(get here: picnicfun.com - it's quite expensive - 100 EUR)

Loving strawberries? Cath Kidston's iconic strawberries sweeten the oilcloth lining of this wicker model with two table settings
(get it here: cathkidston.co.uk)



♥♥ Next: the Food ♥♥


♥♥ Picnic tortilla
Ingredients:
4 tbsp olive oil
1 onion, sliced
350g potatoes, sliced
4 rashes of smoked bacon, chopped
6 large eggs
Preparation:
Heat the olive oil in a small non-stick frying pan, add the onion and potatoes and fry for 8 minutes, turning the veg frequently until tender but not browned. Add the bacon and fry for a further 2-3 minutes. Meanwhile, beat the eggs in a large bowl with plenty of salt and pepper. 
Remove the potato mixture with a slotted spoon and stir into the eggs. Reserve most of the excess oil, leaving a little in the pan. Pour in the egg mixture and leave to cook undisturbed over a gentle heat for 8 minutes until firmly set underneath but not set on top
Invert the tortilla on to a plate and return the pan to the heat with a bit more of the reserved oil. Slide the tortilla back into the pan, uncooked side down, and cook for 5 minutes until set all through. Pack for a picnic.

♥♥ Coconut & carrot slices
Ingredients:
250g (one pack) butter
300g sugar
1 tsp vanilla extract
3 large eggs
200g flour
1 tsp baking powder
50g desiccated coconut
200g grated carrots
2 tsp spices (cloves, cinnamon and mutmeg)
For the topping:
85g desiccated coconut
25g butter, melted
25g sugar
Preparation:
Butter and line a traybake or small roasting tin, about 20 x 30cm. Heat oven to 180C/160C fan/gas 4. Gently melt the butter in a large saucepan, cool for 5 mins, add the sugar, vanilla and eggs, then beat until smooth with a wooden spoon. Stir in the flour, coconut and ¼ tsp salt. Stir the carrot and mixed spice into the mix. Bake for 30 mins.
Meanwhile, evenly mix 85g more coconut with 25g light muscovado sugar and 25g melted butter. Smooth this over the cake, then bake for 10 mins more until golden and a skewer inserted comes out clean. Cool, then cut into squares.


♥♥ Sangria

Ingredients:
1 orange, sliced
1 bottle of cheap but nice Spanish red
400ml Spanish rose
50ml brandy
50ml marsala, madeira or malaga
Seasonal fruit, to finish
500ml orangeade, preferably of the less sweet variety, chilled
Ice
Preparation:
Put the orange slices in the bottom of a large jug or bowl, and muddle, or squash, using a wooden spoon or similar. Add the wines and spirits, cover, and leave in the fridge to get to know each other for at least an hour.
Add the fruit and, if your jug is large enough, the orangeade, and serve over ice.

♥♥ How they did it.. ♥♥


Picnic-date back in the 1930s


Ladies enjoying themselves in 1950s


Emhh.. we are NOT practicing Voyerism here. :)


Music? Yes. Food? Yes. Smiles on faces? YES.
That's how they did it in the '50.


Look at that posture, look at those hats!

I hope you liked this enought to get your basket and enjoy the Great Outdoors!

♥♥ Pinky Honey

2 comments:

  1. Thoroughly terrific post, dear gal! I kicked off summer back in mid-June with a vintage picnic themed post, too. There's so much to love about the aesthetics, beauty and fun of yesteryear images of folks eating and relaxing outdoors, as well as the equipment used and fashions worn for such outings, that was impossible for me to go any longer with devoting a whole post to this fun subject.

    Wonderfully tasty recipes, honey, thank you for sharing - the coconut and carrot slice is really calling my name! :)

    Big hugs,
    ♥ Jessica

    ReplyDelete
    Replies
    1. I've seen your post, dear.. it was truly inspirational, and it was what gave me the idea to write about lovely baskets and carrot-cubes. :D
      Do try the carrot slices, I love them in the summer.

      Have a great day,
      Marija

      Delete