It's picnic time again. Memories of picnics come flooding back at this time of year.
A baguette with Brie and fresh plums by a Scottish lake in Perthshire,
Cheese sandwiches and a flask of cocoa on the Dorset cliff path.
Mince pies and champagne on a boat on the Thames.
A beer and a slice of pizza by an Italian lake.
Waking up in the South of France and hearing the cicales singing so you know you are in for a hot day, no cooking allowed so off to the local Patisserie, what a magical word that is, to buy slices of Pissaladière. I usually point to it, my French pronunciation not being that great,
Try making it at home and you can go on holiday without even getting in the car.
1 packet of shortcrust pastry
500g onions, cut in half and sliced
1 clove of garlic, optional
salt and pepper
Heat the oven to 200 c.
Line a dish with the pastry and bake in the oven for about 10 minutes while it is heating up,
Gently cook the sliced onions in a small amount of olive oil for about half an hour until soft but not burnt.
Add the garlic, if using, the thyme, salt and pepper to taste.
Spread the onion mixture over the pastry base and decorate with olives, capers and anchovy slices as desired.
Bake in the hot oven for about 15 - 20 minutes taking care that the pastry doesn't brown too much.
Serve with a glass of wine and a crispy green salad.
|Ready to roll|
|Take it easy, take it slow|
|Ready to go in a nice hot oven|
|It wasn't burnt, the photo came out dark,|