BRAZILIAN GIRLS PICNIC DAY

Brazilian Girls Picnic

I am back after 2 weeks without adding a post... I really missed being here... Somehow it is wonderful be able to share some of my recipes with you all!!! Especially that I know some of my friends enjoy visiting this site... so I do owed them my daily posts... Hope never had to be away again.

this was a CARROT CAKE I did to my friend's picnic birthday party last Friday... It was moist and delicious... And the frosting held up pretty well on the heat of around 37 degrees Celsius! The recipe I have posted last month.

This cute thing is a TOMATO & BOCCONCINI SALAD STICKS. Just marinade bocconcini with olive oil, chopped basil, salt and lemon zest. Cut grape tomato in half and alternate tomato and cheese into a fancy toothpick.

At the back you can see the SMOKED TROUT AND CREAM CHEESE OMELETTE ROLL UPS and in the front you see my version of MINI BACON & VEGETABLES FRITTATA. Both were really yummy! However my favorite has to be the frittata. You fry some chopped bacon, them add some chopped vegetables (carrot, cooked potato, chopped red capsicum, chopped onion, chopped garlic, chopped parsley and spring onion. Saute mixture until cooked. Crumble some chicken stock over mixture and taste for seasoning. Set aside to cool down. Divided cooled mixture into mini muffin trays and top with a mixture of eggs, cream and grated cheese. Baked in 180 degrees Celsius oven for 15/20 minutes. We served at room temperature.

SMOKED TROUT AND CREAM CHEESE OMELETTE ROLL UPS : Make paper thin omelettes with beaten eggs and set aside. Beat cream cheese, chopped chives and lime zest until combined. Season to taste with salt and pepper. Spread some of cream cheese mixture onto omelettes and lay some smoked trout on top of cream cheese mixture. Roll up omellete and put inside an airtight container and store inside the fridge for abourt 3 hours. Just before serve, take out from the fridge and cut into 1 cm rounds. They are very refreshing!

On the left is the most popular sandwich of our picnic: ROASTED PUMPKIN & RICOTTA PASTE SPINACH LAVASH WRAPS. Mix some ricotta with chopped semidried tomato, mashed garlic, lemon juice, salt and pepper. Set aside. Roast some pumpkin with garlic, salt, pepper and a drizzle of honey until soft. Mash it and ajust seasoning. On a spinach lavash bread, spread some of ricotta mixture, lay some baby spinach leaves and put mashed pumpkin on top of spinach leaves. Roll up and wrap roll with glad wrap. Leave inside the fridge for 2 hours. Cut each lavash bread into 6 rolls. Wrap some glad bake strips around rolls and tie with a string. Display them standing up as the picture. They look very impressive and sure to be a "HEALTHY & VEGETARIAN ALTERNATIVE" to your guests!
The other one was a DOUBLE BRIE, QUINCE PASTE & ROCKET CROISSANT. They were very easy to prepare as we can buy everything ready from supermarkets and they look great! And more important: they are sooo elegant and delicious!

The bottom line was that Karla and I achieved what we wanted... Provide a simple, elegant, healthy and enjoyable picnic to our friend. The heat of the day was the only downside of the whole experience, however Brazilian people never let anything destroy an opportunity to laugh and share wonderful moments with friend! After all we all need a bit of human warmth!!!!

I just cannot wait for our next function!!!