Picnics are a great playground for the cooks imagination. As we swap our sofas and dining tables for the great outdoors, it’s chance to not just take indoor food outside, but to get inventive with ingredients as we have a bit more fun in the sun.
For instance, instead of making regular sandwiches I prefer to make picnic loaves. It looks like a large bread bun from the outside, but cut in to it and you’ll find layers of meats, cheeses and salad goodies crammed inside. Then theres the sausage roll, this classic loves a bit of picnic pimping — like adding tangy grated cheddar or some pickle or chutney to the sausage meat.
Little handheld quiches are great picnic fodder too, but they take a while to make from scratch, and tortillas are delicious but they don’t always travel well. Cue drumroll, they make a good mashup that’s perfect for picnic time.
Remember that mini cupcake baking tray you got during the cupcake craze? It need linger no longer! Retrieve it from the back of the cupboard as it’s the perfect size for making these mini tortillas. Cute little bites that you can fill with all kinds of fridge bits. Put bacon in some, corn in others, peas in others, and cheese in all of them. The idea is to make each filling different — it keeps it interesting as you eat them. Especially if you decide to play picnic roulette and pop a jalapeño in just one or two. Cheeky.
This is one of five recipes I created for Morrisons Magazine for gluten free month, May 2015. Click here if you’d like to see the feature.
For around 12 mini tortillas
- 6 eggs, whisked with salt and pepper
- 3 tbsp 50% Less Fat Crème Fraîche
- 30g frozen peas
- 30g sweetcorn (tinned or frozen)
- 1 rasher smoked bacon, snipped into little pieces
- 150g soft goat’s cheese, divided into small pieces
- 1 tbsp chopped chives
- Heat your oven to 180°C/160°C fan/Gas 4. Whisk the eggs with the crème fraîche, then set aside.
- Lightly oil a cupcake baking tray (we used a miniature one). Then fill each of the ‘holes’ with different combinations of ingredients (excluding the chives) so they‘re about one third full.
- Pour the egg mixture over the ingredients in each tray hole, leaving 1/2 cm at the top of each one.
- Top each with a pinch of chopped chives and place in to the oven. Check them while cooking: you’re looking for them to rise up like soufflés and turn golden brown. Once this has happened (in around 12 minutes) remove them from the oven – they’ll then sink back down.
- Once the tortillas are cool enough to handle you can pop them out of the tray to cool down fully.