A Picnic in the garden and some yummy food!


What a beautiful morning! after so many days of continuous rain and extreme cold it was so bright and sunny today. The minute I saw the sun I knew we girls are going to have a picnic  and because my younger daughter has her exams I knew that we won’t be able to go out so we decided to have the picnic in our garden. The girls were super excited they even wanted to call their friends but I just wanted to spend some quality time alone with them.

Deciding the menu was not that difficult, they knew exactly what they wanted and were more than eager to help me in the kitchen we decided on cucumber and herb triple decker sandwiches and walnut-cream cheese finger sandwiches, layered hummus and couscous feta black olive salad bowl and mini chicken burgers. So the menu being taken care of the girls dragged  their carpet and rugs outside with cushions and after cooking we truly had an amazing afternoon together.



For Walnut-cream cheese finger sandwiches

8 ounces cream cheese, softened

1/2 cup finely chopped walnuts

1 tablespoon finely chopped parsley

2 tablespoons finely chopped red onion

1 tablespoon finely chopped green pepper

1 teaspoon lemon juice

salt and pepper as per taste

1/4 teaspoon nutmeg

8 thin slices of white sandwich bread

In a glass bowl mix all the ingredients together, taste and adjust the seasoning.

Spread a heaped tablespoon of your cream cheese mixture over each of 4 bread slices, top with remaining slices of bread and cut each sandwich  into three wide strips.Tasty and fresh.



For the cucumber and herb triple deckers

1 cucumber, thinly sliced don’t peel it

200g cream cheese

small bunch of fresh mint leaves finely chopped

a small bunch of chives, snipped

9 thin slices of white sandwich bread you can easily use multi grain bread if you want to

Salt and pepper according to your taste

In a glass bowl mix together the cream cheese, mint leaves, salt and pepper. Stir in most of the chives, then spread the cream cheese mixture over 6 slices of bread arrange your thinly sliced cucumbers on top ( I put four cucumber slices on each bread ). Layer up two slices of cucumber topped bread, then top with a plain slice. Repeat this twice more, now use a good serrated knife to cut each sandwich into 4 squares. Top each mini sandwich with a cucumber slice and sprinkle some chive.YUM!!



For the Layered peanut butter hummus, couscous and feta Salad bowl

Peanut butter Hummus ( whiz boiled chickpeas, garlic, lime juice, heaped tablespoon peanut butter, 1 teaspoon freshly ground cumin, salt and olive oil together) approximately 400g

1 cup chick pea boiled and drained

150g feta, cubed

pitted black olives a handful


100g couscous, cooked as per your packing instructions

mint leaves, finely chopped

handful of fresh coriander leaves finely chopped

1 red onion finely chopped

2 tomatoes deseeded and finely chopped

juice of 1 lemon

olive oil 4 table spoon plus extra for drizzling

salt, to taste

Spoon the hummus into the bottom of your glass bowl, scatter with chickpeas, tomatoes, red onion, coriander leaves,mint leaves drizzle the lemon juice and a little olive oil.Spoon the couscous on top, then the cubed feta and olives.Tear over the lettuce and cover the bowl with cling film and chill it in the refrigerator. When you are ready to eat take it out drizzle the remaining olive oil over the lettuce, then scoop the salad onto plates making sure everyone gets a bit of each layer.



For mini chicken burgers

250g ground chicken

1 red onion finely chopped

fresh coriander leaves finely chopped

2 green chilies finely chopped

1 egg

1/4 cup bread crumbs

salt as per taste

I even added a bit of freshly ground cumin, coriander and red chilli flakes

6 dinner rolls

vegetable oil

In a bowl season the ground chicken with salt and all the masalas mix in the coriander leaves, finely chopped onion, green chilli break the egg in and add your bread crumbs now mix everything thoroughly and make 6 small patties.

Add oil in a non-stick sauce pan and cook the patties on a low flame. Let them turn golden brown on both the sides. Split the dinner rolls and toast them. Spread some lemon mayonnaise on each piece of bread(top and bottom).Place your chicken patty on your dinner roll place some freshly made coleslaw on top of it and cover it with remaining buns.





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