It’s been a year since my now husband J popped the question. A whole year has passed, since one of the happiest days of my life and a start of this great journey we are taking together.
A few good months into our engagement, in the midst of our wedding perp, on a sunny day in March, our photographer Blake Ezra came over to our house (which was also the wedding venue) to take some pre-shoot photos of us and the of the venue. I’d highly recommend doing this, as it get’s you used to having someone with a camera following you around and also gets you great professional photos that aren’t in a white dress and all dressed up.
We took Blake for a lovely walk in the woods, past the spot where we got engaged, and had some fun re-enacting the moment.
So a year later, we thought it would be fun to go back to that beautiful spot where we got engaged and have a nice afternoon picnic (all SCD friendly of course).
An SCD friendly Picnic
Quantities for the recipes depend on how many people you are serving. Also, use any veg you like and are available to you.
Roasted Vegetables with Tahini (served cold):
Sweet Peppers (I used mini sweet peppers but use any red/yellow/orange you can find)
Oregano or Thyme
Salt and Pepper to taste
- Line a baking sheet (or two) with aluminium foil and heat your oven to 190˚c.
- Slice the vegetables into a large mixing bowl (you can mix them together, but if you are using beetroot, make sure you dress it separately so you don’t stain all your veg)
- Add the garlic, a good glugg of olive oil, herbs and seasoning and toss the veg until they are well coated in the oil and herbs.
- Arrange the veg on the baking sheet (I like to arrange them neatly but you also tip the contents of your bowl and scatter the veg).
- Roast in the oven for aprox 40min, or until nicely golden on top with slightly charred edges, then remove from the oven, let cool and enjoy with a dollop of tahini dressing (equal parts of Tahini paste and water, garlic and salt to taste, chopped parsley and lemon juice. Mix together to a runny consistency, adding more water and seasoning if needed).
Beetroot Carpaccio with Manchego
2 Fresh Beets, washed and peeled (I only had red beets, but by all means, use a variety of colours if you can)
2tbs Olive Oil
Juice of half a lemon
1 sprig Mint
Salt and pepper to taste
Manchego, Parmesan or even Blue cheese
- If you have a mandolin, use it to slice the beets on thickness 1. If no, slice the beets very thinly with a very sharp knife.
- Place the sliced beets in a bowl (or even in the box you will be taking them to the picnic in), add the rest of the ingredients and mix very well, making sure all the beet ‘pages’ are smothered in the dressing.
- Leave in the fridge until ready to use.
- Wash the mandolin from the beetroot juices and slice the Manchego on the same setting. Keep the cheese separate from the beets and at the picnic. combine them on the plate or on a sandwich.
Note: On another occasion I served the beetroot carpaccio as an accompaniment to lemon and dill Salmon Gravad Lax with a herby pesto dressing and no mint. Yum!