picnic shmicnic
Sun, Mar 28 2010 08:53
| cheese, cheesecake, roves farm, hobnobs, lemons, picnic, parma ham
| Permalink
My husband works some of the time at a local activity farm, Roves farm. I cheer Harley on at rugby on a Sunday and venture over to the farm for us to have lunch with John and for Harley to have a play. Cool bag in hand, I just pack up the contents of our fridge which is quick, easy and much more exciting than a sarnie. They have large picnic tables and I always take a cloth and make the table look nice. I believe people think because it is a packed lunch it doesn't matter. A bit of clingfilm and a soggy sandwich will do. Today we had a selection of cheeses, pate, salad, french bread, chutney, parma ham and some good butter. A couple of plastic plates, knives and forks and you are away. Lots of comments were there for the taking as people pass by. But it does not take any invention or imagination just a little thought away from the ordinary. But even if it is a piece of good cheddar and some crackers and chutney or a pasta salad, going for a packed lunch or picnic does not have to be boring. 
Cheesecake played a role in our picnic today. Really simple and in fact, Harley loves making it.
Crush 6 or 7 biscuits, like hobnobs or digestives then mix with 3 tsp cocoa powder and 35-40 g melted butter. Press into a plastic tub - or bowl if you are having it at home. Mix together a 200g tub cream cheese, 250g plain yoghurt, 2tbsp icing sugar and the juice and zest of half a lemon. If the mix is a little runny, never fear as the chemical reaction with the acid of the lemon and the cream cheese will thicken it nicely. Spread over the top of the biscuit base then top with some fruit like satsuma, plum or berries - frozen or fresh! If you feel like going astray, crumble a flake over the top. Take some spoons and devour straight from the tub!
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school food
Wed, Mar 11 2009 04:43
| aldi, cheesecake, sheepdrove farm, healthy eating, school meals, local, seasonal
| Permalink
Today was an experience and a half! Having worked for myself in food for 25 years, near enough, a conference on healthy school meals was really interesting. I happened on it by chance, at the last minute, so I took the opportunity to go. The venue was one not to be missed. Sheepdrove farm, Lambourn is the most extraordinary of venues. Owned by the Kindersleys - of Dorling Kindersley fame- Sheepdrove is a working farm and eco conference centre. The building is beautifully executed with features such as toilet cubicles made from toothpaste tubes and pens made from recycled car parts. 
The subject matter is an enormous one but mainly focusing on weight and healthy eating. A subject close to my heart but a subject that I feel is not quite as clear cut as is made out. Children, especially, grow at different rates and grow out of puppy fat. Some children may be very tall for their age and have a large frame, some petite. Children are all weighed in Reception and Year 6 but often find this an embarrassing thing to do. They should not be made to feel conscious of weight at 4/5 years old. It can not be good for later life and I have met many heads of schools that do not agree with this obligatory chore.
Enough of my rant, we ate seasonal, local food, prepared with care. Most of it grown or reared on the farm, I tucked into a spicy daal and my luncheon companion had a pork crumble with roasted vegetables and mash. The view was wizard, across the ridgeway, dotted with sheep. A delicious carrot cake to finish and then off for some speed dating. Sorry did I say dating, I meant networking! Anyway, in my case, it was off to make lemon and berry cheesecake with year 2 at Eastrop Infants. Infinitely better!
You can make it by crushing 12-14 biscuits, like digestives or an oaty sort of thing- aldi does a fantastic one called Oaties- Add 2 heaped tsps good cocoa and 60g melted butter. Combine and turn onto a dish. Press down well. Mix together a tub of cream cheese- again try aldi for that, its only 59p a tub- 4tbsp greek yoghurt, 3 tbsp icing sugar and the juice of a lemon. Pour onto the base and top with some frozen fruits of the forest, or if it is summer time some seasonal berries. The lemon juice will set the cheese after about half an hour. It should make enough for at least 4 people! Yum!