Although I have called this a picnic bread, it does not mean it can only be consumed at a picnic! It would also have a welcome place at a bbq. Or lunch. It’s a lovely summery bread made with my favourite gluten free bread recipe. I actually prefer this dish cold as the flavours develop and you are left with a tasty bread.
I’ve been playing around with ice cream recipes that do not require an ice cream maker (although I now want one!) and a few no churn ice recipes seem to rely on condensed milk which is out for so many reasons! This was the most simple recipe and the Chief Taster loved it so much I “had” to make it again the following weekend. It’s also vegan and also great for anyone who is intolerant to dairy. I made another ice cream with cream and yoghurt, but in all honesty, I preferred this one.
I’ve just finished munching one of these and think it’s the fillings that make it so delicious. The bread is just a carrier of tasty treats and looks pretty when sliced into two too. I’ve called this a picnic roll as they would be ideal for a summer picnic but they are a great idea for lunch too. This bread is very filling due to the high fibre content too, so one is plenty. You could play around with the fillings too and perhaps make a breakfast roll stuffing it with cooked egg, bacon and a tomato? The rolls are best made a day before you want to eat them as they are wrapped in clingfilm to firm up.
I love broad beans and they are a taste of summer especially with this salad dressing. They are also known as fava beans. You can use fresh or frozen beans. I made this from a bag of frozen beans I found lingering in the back of my freezer. I also peeled them for a change too. I normally eat them with their skins on , but peeling them did not take too long and I was left with a colourful plate. The green colour is radiant and fits into my belief that food should look colourful and appetizing to eat. Simple to make too which is an added bonus!
As you may know by now, I love a frittata. As well as being a great way to use up leftovers it is a great lunch/supper dish that is simple and tasty to make. This combination has pumpkin and spinach. A dish with the flavours of autumn, but I munched this happily during spring! You could add cheese to this, either Parmesan or Feta but I have been eating too much cheese recently so made it without.
The vibrant colours of the orange pumpkin and green spinach make this dish look tempting. I do love a colourful plate of food next to my wine! ;)
The Chief Taster ate this dish with a loud, “mmmm” and cleaned the glass dish it was served in with a loud clatter of his spoon. It’s an easy dessert to make and I was just using up some cream cheese I had in the fridge. This would make a great last minute dessert when you have hungry eyes staring at you with a sweet tooth! You will need a blender of sorts for this though. I used a hand blender. Yummy! Tell me more Diva…
A refreshing way to eat cauliflower as a salad or as a tapas dish. The dish has a tangy sharp taste but is still light. This is now probably 1001 ways to prepare cauliflower as it’s still my favourite versatile vegetable. I still shudder at childhood memories of being served cauliflower, boiled to an inch of it’s life and with no flavour. If I had been served this as a kid I would have embraced vegetables much earlier in life! It’s best to make this the day before so that the flavours can marinate. It’s a great salad or pot luck dish too. I serve mine with the hard boiled eggs, quarted, but it is just as nice with the eggs chopped up.
I love the sweet taste of roasted pumpkin and to add some salty feta cheese to it, along with the sweet pecans makes an amazing salad dish. The Chief Taster loved this and even helped himself to seconds, then ate the rest the next day, so it’s a big thumbs up from him! It was definitely the sweetness of the pumpkin and pecans that made him reach for the big spoon (he has a sweet tooth that I have to battle with!). I found this dish to be sweet and creamy with a delightful crunch of the pecans. I added dried chillies to give the dish a bit of a kick but this is optional and was really for my own personal taste. I found this delightful served on a bed of lettuce and is a great salad dish. I am now wondering about making this a bbq dish, cook the pumpkin on the bbq, add the other ingredients and voila!