Summer time, and the living is easy…
Well, hello spring! The clocks have gone forward (any chance they could do this on a Friday afternoon, at say 4pm, rather than stealing a valuable weekend hour from us?) — but we’re not complaining about the loss of an hour, for the days are getting longer and there is more chance of doing outdoorsy things.
Picnic by the lake, anyone?
Garden parties, summer raves, spring picnics, alfresco dining, campfire fry-ups, it’s time to start planning the first outdoor gathering of the year. Whether it’s just you and your significant other or you’re getting a whole group of your friends together, you want to make sure that you’re prepared. Let Wildfox help you with the right outfit, let us take care of your menu…
Thread 4 long metal skewers with 5 marshmallows and 4 hulled strawberries each. Carefully hold over a campfire or gas stove, turning slowly, until the marshmallows are toasted. Stir a pinch of salt into caramel and drizzle over the top. Sprinkle with hazelnuts or biscuits, if you like. The marshmallows will be very hot, so allow to cool for a minute or so before eating.
In a bowl, whisk 8 eggs, 100g grated cheese, a splash of milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until softly scrambled. Stir in a small bunch of snipped chives, then split open four croissants (warm them first if you have an oven) and put the scrambled eggs inside.
Heat 1 tbsp olive oil in a frying pan, then add 1 sliced onion and 3 crushed garlic cloves and cook for 5 minutes. Tip in 250g halved cherry tomatoes and 4 tbsp passata, and simmer for 5-10 minutes or until the tomatoes are soft. Remove from the heat, stir in a handful of chopped fresh basil leaves, season, then allow to cool.
Put 225g self-raising flour into a bowl. Make a well in the centre, add 3 tbsp olive oil then add 6-7 tbsp warm water or enough to make a soft dough. Tip the dough onto a lightly floured surface and roll out to fit a 22cm frying pan or make 2 small ones. Heat a glug of olive oil in the frying pan, then press the dough into the pan and cook over a medium heat for 8-10 minutes or until the base is golden.
Heat grill to hot. Spread the pizza base with the tomato sauce, scatter on 50g grated cheddar and grill until it has melted and the base is golden at the edges. Serve immediately.