Some days just scream out picnic. Days when the sun is shining and you've got nothing to do. Days like today. Today are our designated day off. Today the sun was shining. Today we went on a picnic. You don't have to go anywhere special to have a picnic. I have held many picnics through the years on our lounge carpet . . . it's all in the spirit of things . . . not the venue. Picnics can be held in the rain under an umbrella on a park bench . . . Picnics can even be held around the kitchen table. It's all about having a picnic state of mind!! You can have a picnic all by yourself, although undoubtedly, a picnic shared is much preferred . . . or maybe not. It all depends on the mood I suppose. Picnics are all about the food, really. Finger food. Happy food. Tasty, scrummy holiday food. Food just like this fantastically delicious tuna baguette! Filled with lots of lovely flavours . . . lemon, onion, celery, mayo, sweet pickle, Dijon mustard . . . Let's not forget the tuna! It goes without saying that you want the finest tuna for this scrummy sandwich. I like to use albacore tuna. An old Italian woman once told me that this was the only kind of tuna worth eating. I happen to concur. *Tasty Tuna Baguettes* Serves 2 hungry eaters, or 4 so-so eaters Printable Recipe Perfect picnic sandwich. Todd can eat a whole one of these. Sometimes I can too. It all depends on how hungry I am and how far we have walked. 1 225g jar of albacore tuna in olive oil (Drain well and flake) 1 spring onion, trimmed and finely chopped 1 small stalk of celery, trimmed and finely chopped the juice of half a lemon 2 TBS ultra low fat mayonnaise 2 TBS pickled gerkin relish (Branstons makes a good one) 1/2 tsp freshly ground black pepper seasoning salt to taste 1 tsp Dijon mustard few drops of Tabasco sauce shredded lettuce (several handfuls) 2 fresh baguettes (about 9 inches long) softened butter or olive oil spread Drain the tuna well and then flake it into a bowl. Squeeze the lemon juice over top and toss. Add the remaining ingredients except for the lettuce and baguettes. Mix together well. Taste and adjust the seasoning as necessary. Cut the baguettes in half through the middle. Lightly butter with the softened butter or olive oil spread. Divide the shredded lettuce between the two, and then top each with half of the tuna mixture. Press the tops of the baguettes over top of the tuna and then cut in half diagonally to serve.

You can't get more British than a traditional Battenberg cake, a tasty teatime treat that when cut in a cross section displays a wonderfully distinctive two-by-two check pattern of pink and yellow, each layer having been spread with apricot jam and then the whole thing covered in a tin and tasty layer of delectable marzipan. Or can you???



Well, I am all about preserving traditions. I am a great traditionalist at heart. I am also a bit of an innovator. I also like to stretch the norm a bit and to explore the possibilities that traditions present to us . . .



Traditional dishes are lovely, and I adore them . . . but they can also be a wonderful canvas upon which to paint new traditions and create new ideas.



It has been claimed that the original battenberg cake was created in honour of the marriage in 1884 of Queen Victoria's granddaughter to Prince Louis of Battenberg, with the four distinct squares of cake representing the four Battenbery princes . . .



My version was created in honour of the fact that I love chocolate and Todd doesn't. This is a happy medium between the two, giving us each a little taste of what pleases most . . .



Imagine . . . a checkerboard cake, consisting of a deliciously moist yellow cake alternating with a moreishly scrummy hunk of mocha cake . . . cut into rectangles and glued together with oh-so-addictively indulgent chocolate hazelnut spread.



I like to unwrap it like a gift . . . first peeling off the marzipan and nom noming down on that . . . and then each little square gets my full attention . . . could anything on earth be any scrummier???



Well, probably yes . . . but for right now, at this moment in time . . . no.
This is the perfect teatime indulgence for today!



*Hazelnut Battenburg*
Makes one cake
Printable Recipe

Mocha and vanilla layers, sealed together with yummy hazelnut chocolate spread, and then wrapped in the traditional marzipan wrap! Scrummy!

6 ounces self raising flour
(1 1/4 cup)
1 tsp baking powder
6 ounces caster sugar
(scant 1 cup)
6 ounces soft margarine
(3/4 cup)
3 eggs, beaten
2 to 3 drops of vanilla extract
1 TBS cocoa powder, sifted
1 TBS strong black coffee
hazelnut chocolate spread, as needed
1 pound (16 ounces) prepared marzipan
Caster sugar to roll the marzipan out on

Preheat the oven to 190*C/375*F/ gas mark 5. Grease and base line two one pound loaf tins. Set aside.

Place the flour, baking powder, sugar, margarine and eggs into a bowl. Beat well together with an electric whisk. Divide the mixture in half. Stir the vanilla into half of the batter. Stir the cocoa powder and coffee into the other half. Put each mixture into one each of the prepared tins. Bake for about 20 minutes, until risen and a toothpick inserted into the centre comes out clean. Remove from the oven and lift out of the pans to cool on a wire rack. Once cool, trim both cakes to make neat, matching rectangles. Cut each in half lengthwise. Sandwhich one of each flavour together with chocolate spread. Then join both pairs together alternately with more chocolate spread to make a single block. Dust the counter top with some caster sugar. Roll the marzipan out thinly on it into a rectangle large enough to wrap around the cake. Spread the cake on all four sides with more chocolate spread and then wrap the marzipan around, crimping the corners and trimming the ends. Dust with more caster sugar if needed. Cut into slices to serve.

I shall be going on holidays for 3 weeks at the end of this month. I will set up a few posts to play while I am away, but if you would be interested in doing a guest post on here during that time please e-mail me. I'd love to sponsor you and would invite you to contact me on MarieAliceJoan at aol dot com so we can see what can be arranged! Thanks!

Another cold, windy and wet day here today. What happened to June??? It seems to be passing us by and leaving in it's stead a taste of March or April!!! Brrr . . . when it is damp like this I really feel the chill and want something warming and comforting.



When I was a child tomato soup and grilled cheese did it every time. It was a special combination of flavours that made me feel very safe and toasty warm . . . and very much loved!



Of course, as an adult I still love the combination although I do up the amps on it a bit by cracking it up a knotch or two, or even three!



This tasty tomato soup has a bit of a kick from the red chilli . . . not a lot, but just a touch of heat. Not at all unpleasant . . . that is unless you lick your fingers after cutting the chillies . . . that has quite a burn, so wash your hands well after handling them, and do not . . . I repeat, DO NOT rub your eyes under any circumstances!!



Of course we like cheese on toast with this, but not just any old cheese on toast. I amp that up a knotch too with the addition of a layer tangy sweet chutney just beneath the cheese. Oh my, but this is some good!

I hope you'll give it a try and if you do, let me know how you like it!



*Tomato and Chilli Soup*
Serves 4
Printable Recipe

A warming and delicious soup with more than a little kick of exitement!

1 (410g) tin of chopped Italian tomatoes in juice
(2 cups)
1 tomato tin of a well flavoured chicken stock
1 TBS olive oil
1 large onion, peeled and chopped
2 sticks of celery, chopped
1 small red chili, seeded and finely chopped
2 cloves of garlic, peeled and minced
1 tsp balsamic vinegar
a pinch of saffron
1 tsp sugar
sea salt and cracked black pepper to taste
50 ml (1/4 cup) single cream
additonal chicken stock as needed
Croutons to serve if desired

Heat the olive oil in a large saucepan. Add the onion, celery, chili and garlic. Cook and stir over medium low heat until softened. Add the tomatoes, water and chicken bouillon sachet. Bring to the boil. Stir in the vinegar, sugar, saffron and season with some salt and pepper. Reduce heat to low and simmer for 30 minutes, stirring occasionally. Liquidize the soup in your blender in batches, or with a stick blender right in the pot. Return to the hob and whisk in the cream and additional stock as needed to give you the right consistency. Season and adjust seasoning as required. Serve in heated bowls with several croutons floating on top if desired.



*Top Knotch Cheese on Toast*
Serves 4
Printable Recipe

Delicious cheese on toast with the added surprise of a tangy layer of chutney beneath the cheese. We like Mango, but you can use any type of chutney you favour!

4 thick slices of a rustic white bread
4 TBS chutney
8 thick slices of strong cheddar cheese

Heat the gril to high. Pop the pieces of bread on a grill pan and toaste beneath the grill, first on one side and then the other until light brown. Spread 1 TBS of chutney over one side of each piece of toasted bread and then cover the chutney with the sliced cheese, using two slices for each piece. Pop back under the grill and grill for several minutes until the cheese is melted and bubbly and beginning to brown slightly in spots. Remove from the grill and serve hot.

They had delicious English strawberries on offer at my local shops the other day and I took advantage of that fact to pick up a few punnets of them.



There is nothing that can beat the flavour of a beautiful English Strawberry! It is pure heaven on earth. Some of the best berries in the world!!



When I was a girl wild strawberries used to grow along the edges railroad tracks that ran along the back of our garden in southern Manitoba . . . Oh what lovely summer memories I have of spending hours in the hot sun picking them . . . the feel of the hot sun on the back of my neck, my nostrils filled with their sweet scent mixed that rather lovely hot summery outdoor smell . . . you know the one I mean . . . new mown grass, wild flowers and sunshine . . .



They were so delicious. We never got much more than enough to have a small bowl full each to eat fresh . . . lightly sprinkled with some sugar and cream.



I wonder do children still get to experience these early summer pleasures today? I sure hope so!



Anyways, I thought we would enjoy some of these lovely English strawberries this morning with some tasty Lemon Curd muffins. Oh what a lovely combination . . . sweet strawberries and tangy lemon curd. Lucious even!



You will want to use a good quality of lemon curd for these, or better yet make your own! Homemade lemon curd . . . so easy to do and so much better than any you can buy.

Lemon Curd Muffins and fresh berries. It's a good thing!



*Lemon Curd Muffins*
Makes 9 medium muffins
Printable Recipe

You want to use a good quality lemon curd in these delicious muffins. It will give a more defined lemony flavour. Fabulous eaten warm.

200g (1 1/2 cup) self raising flour
100g caster sugar (1/2 cup)
1 large free range egg
3 fluid ounces sunflower oil (generous 1/3 cup)
5 fluid ounces of milk (generous 1/2 cup)
1/2 tsp vanilla
lemon curd

For the topping:
couple TBS caster sugar
lemon curd

Preheat the oven to 190*C/375*F/Gar mark 5. Line 9 medium muffin cups with paper liners. Set aside.

Sift the flour into a bowl and whisk in the sugar. Beat the egg, sunfower oil, milk and vanilla together in a beaker. Pour this mixture into the dry ingredients all at once. Stir gently together with a fork, just until combined. Spoon a heaped dessertspoon ful of the batter into each of the prepared muffin cups. Top each with 1 tsp of lemon curd. Top with the rest of the muffin mixture.

Bake for 15 to 20 minutes, until well risen, firm to the touch, and lightly browned. Remove from the oven. Brush the tops of the hot muffins with some more lemon curd and sprinkle with some caster sugar. Remove to a wire rack to cool. Eat warm for a real treat!

You can find a darn good recipe for lemon curd here! Yes, it's mine and I happen to think it's the best. It's very easy to make and quite, quite delicious!!

One of my favourite late spring/early summer fruits is cherries. When we lived down in Kent at this time of year you could find lots of cherry sellers set up on the many laybys in the area, their tables just laden with glorious cherries, of several different varieties.



It was so easy to stop and purchase a paper bag filled with them . . . I know I should have taken them home to wash before eating, but I always stuffed my face with them right in the car . . . still warm from the sun. Oh my . . . but they were so sweet and soooo delicious . . . I'm afraid I made a pig of myself with them each and every year!! ☺



I am not in cherry growing country anymore . . . no cherries in the laybys up here, alas . . . *sniff *sniff



I did find some on offer at my local Tesco's this morning though, and so I just had to buy a few punnets for us as a lovely treat!! One to eat out of hand and the other . . .



The other to make this delicious summer trifle with.



Imagine it . . . layers of softened cake, rich custard, softly whipped cream, grated chocolate and lucious sweet cherries . . . all together in one scrummy glass. Each spoonful so very delicious and delightful!



mmm . . . I can't get enough of this. I think I'll be at Tesco's again in the morning to pick up some more. Not quite the same as the sun warmed ones in the paper bag . . . but needs must do what needs must do . . .




*Summer Fresh Cherry Trifle*
Serves 6
Printable Recipe

This delicious fruity trifle makes the best of sweet cherries during their short growing season. Cherries and chocolate. Fantabulous!

450g fresh cherries
(1 pound)
300g of trifle sponges or light sponge cake, cut into cubes
(about 3 cups, cubed)
3 TBS Frangelico, or Chocolate Schnaaps
(can use fruit juice)
200ml double cream
(1 cup)
1 TBS caster sugar
seeds scraped from 1/2 a vanilla pod
400ml ready made custard or vanilla pudding
(3 cups)
grated or chopped chocolate
(I used green and black organic milk chocolate)

Set aside 6 perfect cherries to top the trifles with. Put the remaining cherries and cut in half. Chop the trifle sponges into cubes and put into a bowl. Sprinkle with the liqueur or the fruit juice. Whip the couble cream until softly whipped, stir i the sugar and vanilla seeds.

Arrange layers of the cake, custard, fruit, cream ad chocolate in individual serving glasses, layering them twice and ending with whipped cream and chocolate on top. Garnish each trifle with one whole cherry. Serve immediately, or cover and chill for up to 6 hours before serving.



And if that sweet Cherry Trifle isn't enough to get your tastebuds raging, hop on over to Gordon's page, What Should I Have For Dinner Tonight later on today, to see what I cooked up for the England match of the World Cup today . . . it's Pundit Pie!!! Go England!!! (I hope I did us proud!!)

Have you heard of the superfoods? All foods have nutritional value, even deep fried Mars Bars, but some foods are so high in nutrients and vitamins that they are known to be superfoods!!



Things like apples, bananas, beans and broccoli. Olive oil, oats and tomatoes. Berries, turkey, nuts, oily fish and avocado. All these foods are so good for you that we should try to get as much of them into our diets as we can!!



We usually have oats for breakfast, along with some berries or bananas. I think we eat tomatoes in one form or another almost every day, and I use olive oil for most purposes. We eat whole grain breads and fish several times a week. I'm not overly fond of mackerel though . . . so it is usually salmon or cod, and sometimes tuna.



This salad is chock filled with super foods! It has turkey, avocados, tomatoes and olive oil in it. Sure, it also has blue cheese and bacon, but hey!! I reckon the superfood quality of the other things kind of outweighs any bad.



It is delicious, Delicious, D-E-L-I-C-I-O-U-S!!! I could easily eat this every day of the week. Creamy avocado, crunchy lettuce, salty bacon, tangy blue cheese, sweet tomatoes, lettuce and a scrumptious blue cheese mustard vinaigrette that sets it all off perfectly!



*Turkey Cobb Salad*
Serves 4
Printable Recipe

This is a delicious salad which contains no less than 3 of the super foods!! Turkey breast, avocado and tomatoes! Bacon and cheese aside, I reckon it is pretty good for you!

2 TBS white wine vinegar
2 tsp dijon mustard
1 tsp Worcestershire sauce
3 TBS good quality mayonnaise
4 TBS olive oil
sea salt and freshly ground black pepper
4 ounces blue cheese, crumbled
8 slices of thick cut bacon
1 head of iceberg lettuce, cored and thinly sliced
2 small avocados, peeled, stoned and cubed
4 small plum tomatoes, chopped
8 ounces cubed turkey breast (1/2 pound)

First make the dressing. Whisk together the vinegar, mustard, Worcestershire sauce, mayonnaise, oil and a pinch of pepper in a large bowl until smooth. Stir in a quarter of the cheese.

Fry the bacon in a heavy frying pan over medium heat until crisp. Drain well on paper towels, then crumble.

Add the lettuce to the dressing and toss to coat evenly. Taste and adjust seasoning with salt and pepper. Divide the lettuce amongst 4 chilled plates. Arrange the avocados, tomatoes and turkey on top. Sprinkle with the bacon and the remaining cheese and serve.

The World Cup kicks off today. Don't forget to hop on over to Gordon's page What Should I Have For Dinner Tonight where he is hosting a series of cooking competions throughout the World Cup featuring food bloggers from all over the world! Make sure you tune in tomorrow especially, when My dish representing England will be featured!