Saturday, June 26, 2010

outdoor treats and eats part two

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Ever have those days when you feel like your getting no where? Well I feel like I've been having them too frequently lately and I don't like it. So I think it might be time for a change, maybe even a vacation or a small road trip to liven the spirits ...or maybe I could just do with an ice cream. I do like ice cream.

Okay, so enough with the little rant, I bring you part two of the outdoor treats and eats series. So wether your going on a weekend road trip, a picnic in the park or even to your next door neighbors bbq the one thing you will surly bring is food. Here's two delicious dishes that are sure to please.

Summer bean salad
1 can white navy beans (drained and rinsed)
1/2 cup chopped sun-dried tomatoes
1/2 cup of chopped fresh basil or half a cup of baby basil leaves, you can leave those whole.
30g feta cheese
1 garlic clove finely chopped
a good lug of olive oil
juice of half a lemon
salt and pepper to taste

Add all the ingredients to a medium size bowl and mix together. Let sit for about half an hour since the longer it sits the better it tastes.

Garlic rosemary roasted potatoes
1 1.5lb bag of mini potatoes
2 garlic cloves finely chopped
1 tsp of fresh chopped rosemary of 1 tbsp of dried rosemary
1 tsp of dried parsley
4 tbsp of olive oil + extra
salt and pepper to taste

Cut the potatoes in half and place in a pot of water and bring to a boil for about 8- 10 min just until they are soft (test with a fork). Get a sheet pan and cover in tin foil. Drain the potatoes and place back in the pot. Add the olive oil, garlic, rosemary, parsley and salt and pepper to the pot with the potatoes and place the lid on and give it a good shake to mix everything together. Pour out onto the baking sheet, try and face all the potatoes cut side up. Give a good lug of olive over the tops, here, feel free to add a bit more rosemary and salt and pepper to the tops of the potatoes. I usually cook these under the broiler on high until they turn brown and crispy,t his can happen fast so be careful of any burning action. Feel free to cook at 350 d for about 10-15min until they start going golden and brown.

Saturday, June 19, 2010

outdoor treats and eats part one

icepops1
Striped frozen treats like this... well I can't help myself and if you've picked up the latest issue of Martha Stewart Living, then you've probably seen these. So if you're like me and love a refreshing icy treat that looks this good, then well... we're alike. I just knew that when I saw these little striped delights I had to make them soon... like tomorrow soon. They are kind of a lengthy process with the freezing of each layer and what not, but they are well worth it and the flavor combinations are almost limitless and I have to say, right now I think the pink lemonade part is my favorite. I loved it's sourness.


Ice pops
via Martha Stewart Living
I don't really need to give you a recipe for this since it's pretty much just juices, puree's, and yogurt and you can add what ever you like.

For the vanilla-yogurt mix
1 cup greek or regular plain yogurt.
2 tsp sugar
1/2 tsp vanilla bean paste or extract.
Mix together.

For the raspberry puree'
1 pint raspberries
1 tbs sugar
1 tbs white wine or liqueur (optional)
Add the raspberries, sugar and wine/liqueur to a blender or food processor and blend until smooth. Pour through a sieve to remove the seeds.

To make the stripes, pour a layer in each mould and let set at least 1 hour and repeat on the second layer and add your popsicle stick in each it should stay up-right. Repeat the layering and freeze overnight. I did mine off and on in one day and let freeze overnight. It might not take you this long, but my freezer seems to like to take forever for things to freeze throughly.

Happy weekend!

Friday, June 4, 2010

just rosy

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So I know I was supposed to have some sort of baked good showing up here, but that was just a big ol' baking flop, even in their ugly-ness they weren't all too tasty either. So I hope you'll forgive me and and enjoy this refreshing pink drink complete with the cutest little rosebud ice cubes.

Rose punch
recipe adapted from Valli Little of Delicious mag

50g box dried edible rosebuds
1 cup caster sugar*
1 tbs rosewater
A few drops of pink or rose food colouring
750ml dry white wine
750ml sparkling mineral water or sparkling lemon/limeade

Half-fill ice cube trays with water. Place a rosebud in each and freeze for 3 hours, then fill with more water and freeze until solid.
In a saucepan add 1 1/4 cups water with sugar (*cut the sugar in half if your using sparkling lemon/limeade, other wise it might get too sweet) and place on a low heat to dissolve sugar. Increase heat to medium and simmer for 5-6 min until you get a light syrup. Stir in rosewater and colouring and let cool.

So while this drink is quite summery and backyard soirée-ish. I thought I'd go along with this theme and have the next few posts centered around picnic's, bbq's or any outdoor gathering really. Treats and eats to take with you, that sort of thing. What do you think?

Happy weekend all!