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We love to have picnics regularly throughout the year. There’s something magical about eating outdoors enjoying good food with family and friends, differing vistas and fresh air.
We eat picnics in the garden, at the beach, in the forest, in the park and on our balcony in the city of London. When it’s too cold to be sitting outside to eat we have been known to get a rug out and have a picnic on the floor of our apartment, with the company of our cats Louis and Mia who will nibble at any leftover cheese.
My favourite foods for simple baby and toddler family friendly picnics are:
- Boiled eggs
- Cheese sandwiches
- Potato salad
- Mixed bean salad
- Pasta salad
- Fruit Salad with strawberries, nectarines, blueberries, peaches, oranges
Here’s my last What I Wore Wednesday post.
One of the great pleasures of summer is cooking and eating outside. Celebrity chefs Jamie Oliver and Hugh Fearnley-Whittingstall of River Cottage each have their own take on summer recipes and eating al fresco.
My favourite way to enjoy summer fare is to eat fresh, organic and home grown food when possible. Nothing tastes better than fruit or veg plucked straight from the garden. Today we enjoyed grilled fish cooked in the garden with organic home grown sugar snap peas and runner beans, freshly picked lemons, organic brown rice and avocado.
It’s so simple to put these ingredients together to create a healthy, quick and nutritious meal for the family to enjoy at lunch or dinner time.
Do you grow your own potatoes? These would taste delicious with the fish as an alternative to brown rice. And if you’re cutting back on the carbs a green salad would be a perfect accompaniment for the grilled fish with lemon.
What’s your favourite summer recipe?
Unsurprisingly things don’t always work out as they should, but they still end up tasting great.
For lunch I made a Super Vegetable Soup.
It’s super because:
- I use all organic ingredients
- It’s packed full of vitamins, minerals and hearty goodness
- It’s really quick to make
- I make it using only one pan
- It’s great value for a fresh and nutritious meal that feeds 6 people
- I chop the vegetables roughly because they’re blended with a Hand Blender
This soup is perfect for anyone wanting an easy, quick, healthy and filling meal to feed their family.
- 1 small Red Onion
- 2 cloves of Garlic
- 2 Leeks
- 2 Carrots
- 6 New Potatoes
- Half a Buttnernut Squash
- 2 large handfuls of Kale
- A splash of cream can be added to taste when serving
How I make it:
- Chop onion, garlic, leeks and saute in a large pan. When sauteed I transfer these into a bowl whilst I prepare the remaining vegetables.
- Chop the carrots, potatoes and butternut squash into small cubes and add water to just cover the vegetables. Boil until cooked.
- Wash and chop the kale and add to the pan of boiling vegetables. Cook for 2 minutes.
- Blend the vegetables in the pan using a Hand Blender.
And there it is, cooked and ready to eat!
I don’t add salt or pepper when cooking the soup so it’s suitable for my baby to eat.
Pepper and salt can be added to suit individual tastes when serving. Add a splash of cream if desired.
Serve the soup with warm crusty bread.
What’s your favourite winter soup?