Saturday, 6 August 2011

Beach Picnic Ideas

The other day I came across the most gorgeous picnic baskets at Eclectic Style Noosa and was inspired to plan a beautiful picnic basket for a sunny (non-windy) day at the beach soon. Here are some good ideas!

Of course we'll need a Picnic Basket and blanket...EUVA FRENCH BLUE BEACH BLANKET
and perhaps a couple of deck chairs..

and a couple of tasty treats to have with our champagne... YUM!

Egg Crepes


1 large organic egg
1 tbs water
1 pinch sea salt

Whisk it all together and pour in a very thin layer into a heated smallish, oiled, crepe pan. Mine is 8in. It's best to do the pouring from one side of the pan as you tilt it, swirl the egg round and dribble in a little more to fill any holes. When it starts to look golden brown around the edges (a minute tops), peel one up and either just flip with your fingers, or a spatula and cook for another 30 seconds. Fill with whatever you fancy I like Chicken, Mayo and avo or Tuna and Cheese!

Prawn Cocktail

Avocado and prawn cocktail

Ingredients (serves 4)
  • 1 avocado, halved, stone removed, peeled, coarsely chopped
  • 1 Lebanese cucumber, finely chopped
  • 1/2 small red onion, finely chopped
  • 125g (1/2 cup) mayonnaise
  • 1 tbs tomato sauce
  • 2 tsp Worcestershire sauce
  • 1 tbs fresh lemon juice
  • 6 drops red Tabasco pepper sauce
  • 8 iceberg lettuce leaves
  • 24 (about 2kg) cooked large king prawns, peeled leaving tails intact
  • Lemon wedges, to serve
  1. Combine the avocado, cucumber and onion in a medium bowl.
  2. Whisk together the mayonnaise, tomato sauce, Worcestershire sauce, lemon juice and Tabasco in a bowl.
  3. Line each serving glass with 1 lettuce leaf. Finely shred the remaining lettuce leaves and divide among the glasses. Top with the avocado mixture and prawns. Drizzle over the mayonnaise mixture. Serve with lemon wedges.

And maybe some beach boule after lunch. Technique definitely improved by champagne of course!

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