Picnic recipes: sundried tomato, feta, courgette and olive mini frittatas

I’ve been going to about three picnics a week lately, so I’ve been cooking an enormous amount of picnic goodies. Picnic food is the best – I love the mini-ness of everything. These miniature frittatas with sundried tomato, feta, courgettes and olives sum up what picnic food is all about – bite-sized, packed with summer flavours and infinitely more-ish. They couldn’t be easier to make, and you can pretty much put anything you like in them, from different kinds of cheese, mushrooms, peppers, spinach…

Makes 12 mini frittatas

6 free-range eggs
250 courgettes, grated
Handful of sundried tomatoes, chopped finely
Handful of olives, pitted and chopped
8 peppadews, chopped finely
80g feta
1 T wholegrain  mustard
5 or 6 fresh basil leaves, chopped finely
1 T fresh chives, chopped finely

After grating the courgettes, place them in a colander over the sink and spinkle them with salt. Leave them to drain. Meanwhile, crack the eggs into a large mixing bowl. Crumble in the feta and add all the other ingredients. Season well with black pepper. I like to add a dash of Tabasco and a generous sprinkling of cayenne pepper, but that’s up to you. Pour the mixture into a greased muffin pan (filling up each pan almost to the top) and bake in a 150 C oven for 15 to 20 minutes, or until the frittatas have started to turn golden.

Feta, peppadew and caramelised onion muffins

I got the idea for these savoury muffins from this blog . I tweaked the recipe a bit and added some more bits and bobs – caramelised onion, peppadews and some more fresh herbs. This is a great basic savoury muffin recipe that you could add a couple more things to – try chopped marinated peppers, mushrooms, wilted spinach, parmesan or dried chilli.

Makes 12 muffins

  • 200 g crème fraîche
  • 4 free-range eggs
  • 1 T baking powder
  • 4oo ml plain flour
  • a pinch of salt
  • 50 g crumbled feta cheese
  • a couple of chopped sundried tomatoes
  • Six finely chopped peppadews
  • 1 onion, finely sliced
  • a tablespoon each of finely chopped fresh basil and chives
  • One sprig of fresh thyme, finely chopped

    Fry the onion over a low heat in some olive oil for about 10 minutes. Add a splash of balsamic vinegar and a pinch of brown sugar and cook further until caramelised (about 10 minutes). Remove from the heat and chop finely when cooled.

    Mix the crème fraîche and eggs, then gently fold in the flour, baking powder and salt. Add the feta, peppadews, caramelised onion, sundried tomatoes and herbs. . Mix just enough to bring the ingredients together. Spoon the mixture between into muffin cases and bake in a preheated 200?C oven for about 15 minutes, or until golden.