#Picnic recipe

[askwhatsforlunch]

Smoked Salmon and Green Onion Sandwiches

"Oh, they are so good!" said Ava, biting hungrily into these Smoked Salmon and Green Onion Sandwiches, as we were having a picnic on Cheltenham Beach in Devonport. "I can't believe you put so much flavour into something you whipped up so quickly!" I was more than a little bit chuffed, but I must say, they are really good, especially if you intend to eat them on a beach! Happy Saturday!

Ingredients (serves 2):

3 heaped tablespoons sour cream or crème fraîche

1 teaspoon dried tarragon

1/2 teaspoon freshly cracked black pepper

1 large Green Onion

4 large slices Wholemeal Loaf

1/2 tablespoon unsalted butter, softened

abou4t 60 grams/2 ounces Smoked Salmon 

Spoon sour cream into a small bowl.

Add dried tarragon and black pepper, and give a good stir until well-blended.

Finely chop Green Onion, and stir into the cream mixture. Place in the refrigerator, at least half an hour.

Toast Wholemeal Loaf, and allow to cool completely.

Generously spread Green Onion and tarragon cream onto two of the toasted Wholemeal Loaf slices, and butter on the two others.

Lay Smoked Salmon onto the buttered Wholemeal Loaf slices, and close sandwiches together. Keep in the refrigerator until serving time.

Cut Smoked Salmon and Green Onion Sandwiches in halves, and wrap in cling film if bringing on a picnic!

[daily-deliciousness]

Pressed italian picnic sandwiches

[lunarharp]

wanted to adapt the google search results a gay woman got in a japanese drama "tsukuritai onna to tabetai onna" which is good btw.

[vegan-nom-noms]

Vegan Peaches & Cream Layer Cake

[sozaic]

☁️Reading more and baking cakes ☁️

🍞🍰💞☕✨

[recipe-collector]

[suyacho]

ok dash cleanse, what’s something you and your selfship always do? like it can be something you did and without realizing it became kind of a tradition or your thing and you keep doing it together? share the thoughts!! it can be in my inbox, reblogs or in the comments idc!!

[pressurecookrecipes]

Get Recipe: Instant Pot Egg Bites

Triple-Cheese Egg Bombs bursting with rich savory-umami flavors and satisfying textures.

[sollucets]

I warned you, should you open fic requests I’d be coming straight for your inbox with AkkAyan. I’m obsessed with on our way up/the sky full of stars and I wondered if you’d be willing to write something of it we didn’t get to see like their cooking date from chapter 4 or dinner at Akk’s house from chapter 3

tiis do you know i love you dearly

context from my fic on our way up:

The thing is, he and Akk had spent last night doing crimes against the culinary arts (jointly trying to make stir-fried basil pork in the tiny dorm room kitchen in a small disaster that ended in takeout) + The disaster at his dorm had been almost entirely Akk’s fault, and he’ll die on that hill.

so! as requested i took this briefly referenced incident and proceeded to project my personal (lack of) cooking skills on akk for about 1k(?? these things happen) of fluff. this ficlet brought to you by my best friend thaicookbooktv (and my milestone event. i guess)

💜

"Can I trust you with that?"

Akk glances up from the two eggs he's just started frying to glare at his boyfriend. There's a smug look on Aye's face as he leans against a counter on the other side of the cramped dorm kitchen (and thus within potential grabbing reach) and uses a little bowl to crush up some garlic and peppers (making grabbing probably a bad idea). "I know how to make eggs, Ayan."

"If you say so," Aye tells him, singsong. "I've never once seen you cook."

"That doesn't mean anything." Returning his gaze to the pan, Akk startles to see them more cooked than they should be and hurriedly, awkwardly gets them flipped before Aye gets to pretend it's evidence.

If it'd been anyone else, Akk might have admitted to the truth, which is that he does (sort of) know how to make eggs, and he can grill meat if he's invited to barbecue, but much more is beyond him. He thinks he could be good at it, with time, but he’d never learned to cook much at home, and at school he’d had so much to do that it had always been faster and easier and cheaper to have cafeteria leftovers or something instant. 

But it isn’t anyone else, it’s Aye, and when he’d asked all earnest if they could cook together when he visited, Akk had gritted his teeth and then spent most of last night and the part of the bus ride over that he had decent data on looking up recipes. 

So it’s particularly infuriating that Aye seems to have figured him out right away anyway. Akk scowls down at his eggs. 

“All set over here,” Aye says, then snorts audibly. “What’s that look for? Did the egg insult your parents or something?” 

“Shut up.”

Aye brings his bowl over to Akk’s side of the kitchen and sets it next to the other ingredients on the counter to the right of the stove. He’d only been banished over there in the first place for being distracting; Akk probably should’ve known he’d manage it anyway. 

A moment later, there’s a light breeze against the back of his neck, and Akk jerks against the tickle, barely suppressing a yelp. He’s not actually holding the pan, just his spatula, so the worst that happens to the eggs is them getting slightly jostled, but he aims a blind elbow in the direction of Aye anyway, making contact with his ribs. “Jackass.” 

“Violent authoritarian,” Aye responds, cheerful if slightly strained. “Those look good."

Once the eggs are safely off the heat, Aye hands him a larger pan, shuffling some things around on the little counter once there’s enough space. “Turn the heat up a little higher and put a little oil in there, okay?” 

Akk glances over for the bottle of vegetable oil and grabs it. His recipe-searching had turned up the idea, but Aye isn’t using one, and Akk does not know how much ‘a little’ is. He sighs, sends a sideways look at Aye where he’s putting the egg pan in the sink, and tentatively pours some oil in. 

“More than that.”

Frowning, Akk does as told. When he checks Aye’s reaction, he finds his boyfriend leaning on his hip against the counter and holding the bowl of vegetables again. 

“Were you nervous about this?” Aye asks, tone a too-familiar combination of fond and condescending.

“Why would I be,” says Akk, too quickly. Always too quickly. That’s something Aye’s pointed out before, he should know better. 

“‘Cause you wanted to impress me? I understand.” 

Akk rolls his eyes, keeping his attention on the oil where it’s heating up. “You’re extra annoying today. Is it a special occasion?” 

“Of course it is,” says Aye, tone gone painfully sincere. “My boyfriend came to see me.”

When Akk reacts far too late to keep a smile off his face, Aye pokes his cheek. “I’m happy, too,” he coos. “Now scoot, please. This next part has to happen kind of fast.”

Akk shuffles out of the way, letting Aye move in front and pour his little bowl into the pan, and sends a baleful look at Aye’s back. He’s looking far too cool in this situation; it has to be fixed. 

Decided, Akk moves until he’s right behind his boyfriend, then hooks his chin over his shoulder, looping both arms around his waist, and glances down at the pan. With the bowl poured out, something looks a little suspicious in the garlic-to-chili pepper ratio. “Aye,” Akk says, trying to make sure his breath hits the skin of Aye’s neck over his t-shirt, “Did you put enough spice in?” 

Annoyingly, Aye takes this without much in the way of reaction, only leaning back into Akk’s hold, and doesn’t even flinch. He reaches out for the bowl of meat and says, amused, “The neck is your weakness, not mine, Bigfoot.”

“That’s not an answer."

“Hey, who's the one of us that actually knows how to make it?” 

“I could figure it out,” Akk says mutinously, dropping his face all the way to Aye’s shoulder in defeat and speaking into his skin. It’s not his fault Aye is apparently some kind of cooking expert who’s never needed a recipe in his life. 

Aye laughs, just audible over the suddenly-loud sizzling sound of what Akk assumes is him adding something else to the meat. “I’m sure you could, baby, you’re smart. You just haven’t had much practice.”

“I help at home,” Akk retorts, offended. 

“I know, I know.” Aye’s shoulder moves, presumably stirring, as he continues, “You don’t need to worry about it. I’ll cook for you, so long as you always do the dishes.” 

Squeezing Aye’s waist just that bit too hard in retribution, Akk scoffs. “As if. I’ll practice more. I’m not doing your dishes for the rest of our lives.”

The sizzling gets a little louder, and Aye doesn’t respond. Akk blinks, lifts his head, and sees Aye frozen over the stove, one hand out on a bottle of soy sauce and the other not moving a spatula at all. “What?” 

“You said—” Aye starts, sounding awed. “You said ‘the rest of our lives’.”

“Oh.” Akk swallows on the impulse to deny it and just— lets it sit. Hides his face in Aye’s shoulder again and leaves it there, feels his ears heating up. What can he say? They’ve made the joke before, about their pins and wedding rings. It’s stupid, they’re teenagers, they’ve gone too fast, and he meant it, or it wouldn’t’ve slipped out.

Gratifyingly, Aye seems just as unable to speak for a moment. Eventually, he stutters, “I— that— sounds good to me,” and then, “I love you,” and then, “Oh, shit, the pork.” 

[askwhatsforlunch]

Pepper and Capon Quiche

Today begins the VE Long Weekend, thus making it a Very Long Weekend this year, and Mum, Jules and I are taking a holiday in the Loire Valley. We --Mum and Jules, that is-- are driving there and shall stop on the road, hopefully finding a scenic spot to lunch. This Pepper and Capon Quiche makes an excellent and tasty picnic! Happy Wednesday!

Ingredients (serves 4)

4 to 5 small red and yellow Bell Peppers  

1 1/2 tablespoon olive oil

1/2 teaspoon Piment d'Espelette or Cayenne Pepper

375 grams/13 ounces Pepper and Chilli Pastry

4 large eggs

¾ cup double cream

¼ cup semi-skimmed milk

¼ teaspoon salt

½ teaspoon freshly cracked black pepper

leftover Roast Capon (a wing or half a breast; roast chicken or turkey works well, too)

Thoroughly rinse Bell Peppers under cold water.

Heat olive oil in a nonstick skillet over medium-high heat. Cut Bell Peppers into thin slices, and add them to the skillet. Cook, shaking the pan often, about 5 minutes, until Bell Peppers start browning. Sprinkle with Piment d'Espelette, tossing well to coat. Cook, 1 minute more. Remove from heat, and let cool completely.

Preheat oven to 200°C/395°F.

Roll Pepper and Chilli Pastry out thinly onto a lightly floured surface. Fit into a buttered 26cm/10.25″ tart pan, letting the pastry overhang on the edges. Prick the base with a fork. Place a sheet of baking paper onto the Pepper and Chilli Pastry and fill with dried beans or rice. Blind bake the Pepper and Chilli Pastry crust  at 200°C/395°F, 10 minutes. Carefully remove the beans and baking paper, and bake another 5 minutes, at the same temperature. Remove from the oven. Let cool slightly before trimming the edges.

In a medium bowl, whisk eggs together with double cream. Whisk in milk, salt and black pepper.

Arrange cooled Bell Peppers onto the tart crust. Cut Roast Capon into chunks, and scatter them liberally on top. Pour egg and cream mixture evenly all over.

Place in the warm oven, and bake, at 200°C/395°F, 25 to 30 minutes, until cooked through and crust is beautifully golden brown.

Serve Pepper and Capon Quiche warm or cold, with dressed lettuce.

[autumn-realm]

6 Ingredient Creamy Roasted Tomato Soup by Half Baked Harvest

[clonerightsagenda]

My braces mean I'm not supposed to bite hard or chewy foods which means I have to select portions of brownies/blondies/bar desserts in the most fucked up and evil way possible.

[sew-much-to-do]

DIY Lilac Lemonade

Lilac Lemonade is the perfect way to enjoy Spring to the fullest. It's a lemonade made from lilac syrup and freshly squeezed lemons! It is refreshing, floral and the perfect balance of tart and sweet. The essence of Spring captured in a cup!

✖✖✖✖✖✖✖✖

sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.

[vegan-nom-noms]

20 Minute Green Goddess Pasta Salad

[gameraboy2]

Better Homes & Gardens: Barbecues and Picnics, 1963

[somewhatdelicious]

Scrumptiolicious Apple Pie (GF)

My darling youngest daughter loves loves loves apples. She insists on having at least 1 each day, preferably cut into pieces. So I made these pies for when she got home after a week away on film themed summer camp.

Pie Crust

8 dl gluten free flour (500gr Schär Pattisserie) 250 gr butter 4 tbsp ice water, ca Quickly crumble the butter into the flour until it resembles wet sand Add water until the dough barely comes together, mix as little as possible Let rest in fridge for at least 2 hours or over night Add the filling, sweet or savoury Brush with a whipped egg Bake at 200C until golden

I used a pie crumbler, but if you use your hands try to be quick and use your fingers so the butter doesn't have time to melt.

Apple Pie Filling

Boil on medium heat until a bit thickened: 2 apples, cored and diced but not peeled 1 dl brown sugar 1/2 lemon, juiced 1 tsp vanilla 1 tbsp cinnamon 25 gr butter

Mix together and add:

1tsp water 1 tsp corn starch

Boil and stir until thickened

Meat pie filling

800 gr minced meat 3 cans of good quality tomatoes (1200 gr) 3 garlic bulbs Herbes de provence and parsley to taste A splash of soy sauce Chili flakes to taste

Vegetatian meat pie filling

2 veggie burgers (I couldn't get mince) 1 can tomatoes 1 garlic bulb Herbes de provence and parsley to taste A splash of soy sauce Chili flakes to taste