It's PICNIC SEASON!!! Hooray!! The weather in London has finally improved and sunshine is upon us! And this picnic season, its Playdate Picnics!
If you follow along on Instagram or if we've ever met, you'd know I love my picnics! I don't really understand why anyone wouldn't like picnics. I believe they are the art of enjoying the best of life!!
After dedicating many, many hours to the art, I feel like I am somewhat of a picnicking aficionado! I love a quick impromptu picnic, but the best picnics require just a little planning.
Here's what you need for my Perfect Picnic:
A sunny day, it doesn't have to be terribly warm, just not raining!!
A cute picnic blanket, and in London, one with a waterproof backing helps so that you don't get soggy! We have the
, and I want the Kissing Robbins next!
Lots of scrumptious food to share, my picnic fav - frittatas
Refreshments - a crisp white is our indulgence, but even just sparkling water is fun!
Sunglasses, see point one
Reading material, or if you've got a little one in tow, a ball! It makes us more relaxed if we read an actual book or magazine, kick the ball around and just be offline for a while.
But my new favourite aspect of a picnic is the company I keep!
Playdate picnics are my new favourite way to catch up with Maddie's friends, and their mama's! We may or may not have wine, but we definitely have yummy food, and a ball. The little ones enjoy running around and playing in the fresh air, and well, we enjoy the sunshine (and wine).
Having been on the Fast Diet for a while now, I have been discovering some delicious foods that are actually pretty good for you as well. And one of these such foods is the Spanish Omelette, the Frittata. I made
delicious one recently, and so decided to create a new one for our picnic.
Frittata's are the perfect food to take on a picnic, because they can be made from whatever ingredients you have at home already, and are best served at room temperature.
3 rashers of bacon, cut into small pieces and browned
4cm of the stem of a leek, sliced finely and added to the bacon to brown slightly
3-4 new potatoes, cooked and sliced finely
2 medium/large eggs, beaten
Tomato, the bigger the better, sliced finely
Parsley, chopped finely, 1 tablespoon
Salt and pepper
1. Once the bacon and leek are cooked, add the potato and let brown ever so slightly. Take off the heat and let cool a little.
2. Beat the eggs and season well. Mix the cooked bacon/leek/potato with the eggs and pour into a saucepan. Spread evenly around the pan until it is all well distributed and mixed.
3. Sprinkle parsley and then place the tomato on top.
4. Cook on a medium heat for 5-10 minutes, until slightly browned on bottom, but not quite set on top.
5. Place under the grill for a further 3-5 minutes until the egg has cooked through and the tomato well cooked.
6. Allow to come to room temperature and only then slice it. A frittata should always be sliced when it has cooled and settled.
And then sit back and relax and enjoy the fresh air, good company and the finer things in life!
Psst!! If you are looking for a little more meg-made, I'd LOVE for you to follow along!