Did you know that this week is National Picnic Week? And it couldn’t have been a better week for picnics, with the temperatures reaching the 30’s and the sun shining.
With the weather being super hot we have been coming home in the evenings and enjoying a splash in the paddling pool – me included- and a bit of a picnic in the garden. Our routine has been out of the window, but hey, the sun doesn’t shine in London very often so we’ve been making the most of it.
My eldest son is an extremely fussy eater, he loves nothing more than bread and butter or a cheese sandwich, so our picnics are quite simple and not very sophisticated, which as a working mum, suits me perfectly. The Spanish in me is not that keen on sandwiches -I have to admit- and prefer picnics a bit more tapas style. Cold meats, chorizo and Spanish omelette are probably my favourite things to eat.
A nice picnic basket and colourful accessories are a must for me. I am a colour lover after all, and eating al fresco doesn’t necessarily have to mean paper plates and disposable cups. There is so much choice out there at the moment with plastic accessories that look great and are break proof.
The lovely people from Next have sent me a luxurious picnic basket, perfect for the hot weather, and a few accessories to go with it. I love how Next have really upped their game recently, offering luxurious but affordable items and always on trend. And fingers crossed, if the weather carries on like this, we will be making good use of all our picnic accessories.
I thought I’d leave with a recipe of one of my favourite foods, Spanish omelette, which can be eaten either cold or hot. A delicious alternative to your traditional picnic food.
There are many ways of cooking Spanish omelette. If you like onion you can add more onions to it. You can cook it for longer or shorter time depending if you like runny eggs or if you like it well done. You can eat it hot or cold. We Spanish like to eat it hot in a "bocadillo" i.e. in a baguette
15 minPrep Time
15 minCook Time
30 minTotal Time
- 1 or 2 Onions
- 500g potatoes
- 4 Eggs
- Olive Oil
- Pinch of Salt
- Finely chop the onions and potatoes
- Heat a generous amount of olive oil in a deep frying pan
- Fry the onions and potatoes until tender and before they get too browned
- Remove the mixture from the pan, draining the oil
- Beat the eggs
- Mix the eggs with the potatos and onions
- Pour all the mixture in the pan and cook on medium heat with a tiny bit of oil
- When the bottom side is set, slide into a plate and turn over, then slide back on the pan and cook the other side
Have you been enjoying al fresco dining this past week?
Next have kindly gifted me all the items featured on this post but all opinions and photographs are my own