We have really enjoyed Melbourne’s lovely weather of late. The other weekend, Mr M and I decided to go on a picnic to relax and soak up the sun. We headed to Yarrabend Park on a Saturday afternoon and found ourselves a lovely little spot by the river, underneath a huge gum tree.
We whipped up a couple of little things to eat on our picnic, firstly a corn and bean salad:
With mozzarella, corn, kidney beans and avocado this salad certainly ‘combines for protein’ (Saskia would be proud). It is also tasty and filling to boot.
We also whipped up a quick herbed potato and mushroom frittata:
We also took some dips and bread and some sliced fruit for dessert, if there was a little more time I would have also baked my delicious choc-banana muffins.
Corn and bean salad
kernels from 2 large corn cobs
Lemon juice to taste (we used about 1/4 cup)
1 can (425g) red kidney beans (or four bean mix)
2 tsp ground cumin
Salt and pepper to taste
2 tomatos, diced
60g bocconcini (or other mozzarella), torn
1/2 an avocado
1/4 of a red onion, finely diced
Few handfuls of coriander
- Dry-roast the corn kernels in a frying pan until lightly browned (about 4-5 minutes), no need to add oil here. Remove and allow to cool.
- Combine the lemon juice, drained beans, cumin and salt and pepper. Set aside.
- Once the corn has cooled, add it to the bean mixture, together with other ingredients.
Herbed potato and mushroom frittata
2 potatoes, thinly sliced (I left the skin on)
2 cloves of garlic, crushed
5 large field mushrooms, sliced
salt and pepper
2 tablespoons of fresh parlsey
2 sprigs of thyme
2 sprigs of rosemary
6 eggs, lightly beaten
- Heat the olive oil in a frypan, add potato, in a single layer. Cover and allow to soften for 5 minutes, over a medium heat. Remove lid and turn potatoes, cook until lightly browned. Put in a bowl and set aside.
- Heat olive oil in a frypan and add the mushroom and garlic. Cook mushroom until dark and fragrant, adding the thyme and rosemary towards the end of the cooking. Add to the potatoes.
- Season the mushroom and potato mix with salt and pepper and add the parsley.
- Heat some more olive oil in the frypan over a high heat. Mix the egg mixture with the potato and mushroom mixture then pour into the frypan. The edges will frill and puff up. Reduce heat and cook until underside is golden (I also run a flexible spatula around the edges and underneath at this point).
- Put frypan under a hot griller and cook until the top is set. Immediately invert on to a plate.