Category Archives: Picnic

Chocolate Shortbread

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This is a nice easy recipe for a very chocolatey biscuit.

The dough freezes well and the biscuits can be frozen too if you haven’t eaten them all!

Makes 40 biscuits.

Ingredients

220g butter

110g caster sugar

300g plain flour

30g cocoa powder

Method

Cream the butter and sugar until light and fluffy.

Beat in the flour and cocoa.

Form the dough into a long sausage, wrap in plastic wrap and pop into the fridge.

Chill the dough for  at least 30 minutes.

Preheat the oven to 170 degrees Centigrade. Line two baking sheets with baking parchment.

Slice 0.5cm rounds from the dough and place on the prepared baking sheets.

Bake for 15-20 minutes.

Allow to cool completely on a cooling rack.

Caramelised Onion and Potato Pie

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This is one of those comfort potato bakes that everyone loves and they all come back for seconds in our house.

Serves 6-8. You can also make this ahead of time as it freezes very well.

Ingredients

50g butter

3 large onions, sliced thinly

3 cloves garlic, finely sliced

1 shallot, finely sliced

750 g potatoes, finely sliced, I use an mandolin

fresh thyme

8 eggs, beaten

350g sour cream

400mls cream

salt and pepper

parmesan

Method

Melt the butter in a large pan, add the onions and garlic and over a low heat slowly cook down until caramelised, this can take 45-60 minutes but keep an eye on them towards the end so they don’t stick to the pan and burn.

Preheat the oven to 180 degrees Centigrade.

Take a large roasting dish, I use a 30x20cm dish.

Line the base and sides with baking parchment.

Whisk the eggs, sour cream, cream, salt and pepper.

Pour a little egg mix into the base of the dish, top with potato slices, followed by a little of the caramelised onions and a little sprinkle of thyme.

Top with some egg and repeat the previous layers. Keep repeating until you are using your final egg mix.

Finish with a layer egg over the onions, spread over the sliced shallot and  sprinkle over the grated parmesan.

Bake in the oven for 45-55 minutes until the top is golden and the potatoes cooked through.

Allow to cool and set a little before gently removing from the tin and cutting into portions or take this along, just warm for a picnic.