Create A Special Picnic With Your Chosen Family
WORDS : CHYKA KEEBAUGH
PHOTOS : LISA ATKINSON
Knowing that we can picnic outdoors with ten of our friends has sent my mind into entertaining overdrive!
Lazy hours spent on a blanket chatting, delicious treats to snack on, a few glasses of wine equals an afternoon well spent. So let’s get a little creative and plan the perfect picnic. I’ve taken inspiration from one of my favourite chapters from Chyka Home where I styled a picnic around the delectable Olive.
Whether you are creating a romantic atmosphere for two or enjoying an afternoon on the sun with friends, make an effort. Sure we don’t all have easy access to an olive grove; the point here is to find a location you love and create something special. Whether it’s the local park or your own garden, nature’s colours are always a great source of inspiration.
And what does one eat when sitting in a rustic olive grove?
Olive Tapenade!
Ingredients
125g good-quality kalamata olives pitted
4 anchovies, drained
1 small garlic clove, chopped
1 tablespoons capers, drained
60ml extra virgin olive oil
juice of 1/2 lemon
freshly ground black pepper
( Makes 250g )
Method:
Place the olives, anchovies, garlic and capers in a small food processor. Process until mixture is almost smooth. With the motor running, slowly add the oil in a thin, steady stream until the mixture forms a thick, smooth paste. ( Add the oil slowly prevents to tapenade from separating.)
Transfer the tapenade into a small bowl and stir in 2 teaspoons of the lemon juice, or more if desired. Season with pepper, serve and enjoy.
To store excess tapenade, transfer it to a sterilised glass jar or container. Pour over enough extra-virgin olive oil to cover the surface and refrigerate for up to 1 week.
And for dessert, a lemon & rosemary olive cake
This dense olive cake is the perfect afternoon treat for anyone with a sweet tooth. It’s simple, fresh and deliciously moist. Olive oil can be used for most baked recipes and is a healthier alternative to butter.
Ingredients:
380g (2 1/2 cups) plain, all-purpose flour, pulse 2 tablespoons for dusting
1 1/2 tablespoons finely chopped fresh rosemary
2 teaspoons of baking powder
1/2 teaspoon bicarbonate of soda (baking powder)
1/2 teaspoon salt
345g (1 1/2 cups) caster sugar (superfine)
125ml (1/2 cup) olive oil
125ml (1/2 cup) skim milk
zest of 1 lemon
60ml (1/4 cup) fresh lemon juice, plus 1 tablespoon for the icing
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
3 large eggs
125g (1 cup) icing sugar, sieved
olive branches or rosemary sprigs to garnish (optional)
Method:
Preheat the oven to 180C/ 350F
Grease a 25cm round cake tin with olive oil spray and dust it with 2 tablespoons of flour.
In a large mixing bowl, combine the sugar, olive oil, milk, lemon zest, lemon juice, vanilla and lemon extracts and eggs. Whisk at low speed for two minutes, or until smooth.
Add the wet ingredients to the flour mixture and beat with a mixer at low speed until blended.
Pour the batter into your prepared tin and bake for 45 minutes, or until a clean skewer inserted in the centre comes out clean.
Remove from the pan and cool for 15 minutes on a wire rack.
To make the icing, combine the icing sugar and the tablespoon of lemon juice. Stir until smooth and pour even;y over the cake.
Garnish with an olive branch or rosemary sprig.
DIY Olive oil infusions for your pantry
Chilli: 1 tablespoon dried chilli flakes or 4 medium-sized, sliced fresh chillies.
Lemon & Pepper: 4 slices of lemon and 12 peppercorns
Rosemary & Garlic: 2 long rosemary sprigs and 2 small bulbs of garlic, halved.
Basil & Garlic: 4 sprigs of basil & 2 small bulbs of garlic, halved.
For 500ml extra-virgin oil bottles
Make sure your bottle is sterilised, dry and has a good seal. If you are infusing herbs, bruise them gently to release some of their oil. For spices, you can lightly toast them first. For the lemon and fresh chilli, slice them thinly.
Place the flavours inside your empty bottle, then fill it with good quality extra virgin olive oil. Seal and leave the bottle in the pantry for a few weeks before using, to give the flavour enough time to infuse.
LIKE THIS POST? YOU’LL LOVE CHYKA HOME
Chyka Home is Chyka Keebaugh's inspirational manual for homemaking, entertaining, styling and crafting.
Organised into the four seasons, the book presents creative ideas for entertaining guests and organising and decorating your home, along with tasty food and drinks recipes and DIY outdoor projects.
