As a food and drink PR agency, we love to keep you up to date with all the latest national days which are certainly worth celebrating! And we have a perfect reason for you to get out in the sun… from the 17th to the 25th of June it’s National Picnic Week!
With sunnier days ahead it’s time to plan the perfect picnic and head over to these stunning locations across the UK.
Countryfile Magazine have pointed out some of the most scenic locations and here are just a selection below.
- Corfe Castle, Dorset
- Castlerigg Stone Circle, Keswick
- Bowlees Picnic Area, Durham
- Marsden Bay, South Tyneside
- Wimpole Estate, Cambridgeshire
- Holkham Beach, Norfolk
- Elterwater, Lake District
What would a picnic be without delicious food? Here are just some of the tasty recipes shared by Country Living Magazine so you can create the perfect picnic!
Ingredients
- Kosher salt and freshly ground black pepper
- 1 lb. short pasta, such as penne rigate
- 1/2 c. white balsamic vinegar
- 1/4 c. olive oil
- 2 tbsp. pure honey
- 1 lb. grape or cherry tomatoes, halved
- 8 oz. perline (pearl-size) mozzarella balls, drained, or 8 ounces fresh mozzarella, torn
- 1/2 c. loosely packed fresh basil, torn into large pieces
Step 1
Bring a large pot of salted water to a boil over high heat. Cook pasta according to package directions; drain.
Step 2
Meanwhile, whisk together vinegar, oil, and honey in a bowl. Season with salt and pepper. Add hot pasta, tomatoes, and mozzarella balls; toss gently to coat. Add basil and toss to combine. Serve chilled or at room temperature.
Ingredients
- 6 hard-boiled eggs
- 2 tbsp. finely chopped onion
- 2 tbsp. sweet relish
- 1 tsp. dry mustard
- Kosher salt and freshly ground pepper
- 1/4 c. Ranch dressing, jarred or homemade
- Paprika and sprigs of parsley or chives, for garnish
Step 1
Peel eggs and cut into half lengthwise. Remove yolks and place in a medium bowl; set whites aside on a platter. Mash yolks, using a fork, until fluffy. Mix in onion, sweet relish, mustard, salt, and ranch dressing until smooth.
Step 2
Fill a piping bag fitted with a 3/4″ tip or large, sealable plastic bag with yolk mixture. (If using a plastic bag, cut corner to create a 3/4-inch hole.) Pipe filling into well of each egg white. Chill until ready to serve. Garnish with a sprinkle of paprika and parsley or chives.
Southern Tomato Pie with Bacon
Ingredients
- 1/2 recipe Basic Pie Dough
- All-purpose flour, for work surface
- 1 tbsp. unsalted butter
- 1/2 large sweet onion, sliced
- 1/4 tsp. baking soda
- 1 1/2 lb. assorted ripe tomatoes, divided
- 1/2 tsp. sugar
- Kosher salt and freshly ground black pepper
- 1 tsp. fresh thyme
- 1 tsp. olive oil
- 2 1/2 tbsp. fresh basil, chopped
- 8 slices cooked bacon, roughly chopped (about 1 1/2 cups)
- 1/2 c. mayonnaise
- 1 1/2 oz. grated Parmesan (about 1/3 cup)
- 1 1/2 oz. grated Asiago (about 1/3 cup)
Step 1
Preheat oven to 400°F. On a lightly floured work surface roll pie dough to a 12-inch round. Gently fit dough in a 9-inch pie pan. Trim edges to 1 inch; turn overhang under and crimp. Line dough with a large piece of parchment paper and fill with pie weights, dried beans, or rice. Bake until edges are set, about 30 minutes. Carefully remove pie weights and cool completely on a wire rack.
Step 2
Reduce oven to 375°F. Melt butter in a medium saucepan over medium-low heat. Add onion and baking soda. Cook, stirring occasionally, until golden brown, 14 to 16 minutes.
Step 3
Meanwhile, chop half the tomatoes into 1/2-inch pieces. Toss together chopped tomatoes, sugar, and salt in a colander and let drain, about 30 minutes. Thinly slice the remaining tomatoes (1/8- to 1/4-inch-thick) and place in a single layer on a rimmed baking sheet. Sprinkle with thyme, oil, and salt. Roast until slightly dried and starting to wrinkle, 25 to 30 minutes.
Step 4
Reserve 3 to 4 sliced roasted tomatoes. Combine onions, both batches of tomatoes, basil, and bacon in a bowl. Stir together mayonnaise, Parmesan, and Asiago in a second bowl. Spoon tomato mixture into parbaked crust. Top with mayonnaise mixture and reserved tomatoes. Season with pepper.
Step 5
Bake until cooked through and golden brown in centre, 25 to 30 minutes, shielding edges halfway through if necessary. Serve warm or at room temperature.
Want more food and drink PR related content? Why not check out Escapade’s blog posts on National Doughnut Week and National Tea Day: Best Tea Spots in the UK!
Sources
https://www.countryfile.com/go-outdoors/days-out/britains-best-picnic-spots/
https://www.countryliving.com/food-drinks/a40180286/caprese-pasta-salad-recipe/
https://www.countryliving.com/food-drinks/a40229787/classic-deviled-egg-recipe/
https://www.countryliving.com/food-drinks/a40548426/southern-tomato-pie-recipe/
