Thursday, 16 August 2012

Picnic recipes

I spoke too soon when I said I'd post in real time instead of on a three day lapse. It's unnecessary pressure. I've lost my vim. My blogging vim, that is. It appears that two weeks away from it has deadened my senses and skill. Or maybe it's because I've been trying to write other things too. Theatre reviews and short stories mainly. Maybe it's because there I have no segue into talking about my own life so I've become rusty. It doesn't help that my monetary situation means minimal eating out. It's very frustrating, Edinburgh is full of cute looking bistros peddling 'neeps and tatties'. Also other foods, of course. But they all cost money (even though some of those charge very reasonable sums). What is free are the grounds of Lauriston Castle. That is where we went to picnic. I love picnics, probably because I love playing house. There's something so domestic about assembling food and remembering other useful equipment to brace yourself for eating outdoors. It's a celebration to good organisation. Also making an interesting, summery spread instead of sticking to dank bread wetted with boring fillings is a challenge. Well, it's not. But it seems like it might be. I think ours passed the test.

I'd love to tell you that we candied the bacon like I was planning to but we were short on time. We still managed these treats though. And there was tiger bread and cava and the best crisps in the world which I've only managed to find in two Tescos and interrupted a very serious conversation to rave about. But these are the recipes.

Chilli and Lime Mango Salad
Juice of 1 lime
1 tsp crushed chilli flakes
1 mango, cubed
1 handful coriander, finely chopped
Half an avocado, defleshed and cubed

Simply mix the ingredients and season with salt and pepper to your taste. A nice addition are prawns but we has a vegetarian in our midst.

Courgette frittata
1 courgette, cubed
3 cloves garlic, finely chopped
3 eggs

Fry the garlic and courgette in a small frying pan in olive oil until tender.
Season with salt and pepper.
Beat the eggs and sprinkle with salt and pepper.
Pour the eggs into the courgette mixture.
Place under the grill until solidified.

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