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The perfect Christmas picnic

Verity is a freelance writer, web designer and crafter who loves to bake, run and kill the occasional house plant. As mama to one gorgeous little man, Verity finds excitement in dinosaur treasure hunts, building forts out of sheets and f...

christmas picnic for the adults and kids!

From SheKnows Australia
Get out of the house this Christmas and enjoy the sunshine with this beautifully simple and festive picnic.
Christmas picnic food

No-one wants to spend their Christmas washing up a pile of dishes. Pack up the kids, get out of the house and head to your local park to enjoy a simple yet splendid Christmas picnic that will appeal to kids and adults alike. Better still, you can make everything the day before so there's no cleaning up to be done on the day!

christmas picnic


Ham and cherry tomato tart

Serves 8–10

Ingredients:

  • 1 box of sour cream short crust pastry
  • 6 eggs
  • 1/2 cup of sour cream
  • 12 cherry tomatoes
  • 100 grams of ham, sliced into small squares
  • 1/2 cup of grated cheese
  • Salt and pepper to taste

Directions:

  1. Preheat the oven to 180 degrees Celsius. Roll out the pastry to 3 millimetres thick and line a pie tin with the pastry. Bake blind for 15 minutes or until it just starts to colour.
  2. Whisk the eggs together with the sour cream until combined well. Stir in the cheese and the ham, then pour into the baked pie crust.
  3. Slice the cherry tomatoes in half and place in a circular pattern into the eggy mixture.
  4. Bake the tart for 20–30 minutes or until the centre is set and the top has browned slightly.

christmas picnic

Pumpkin scones

Adapted from Lady Florence Bjelke-Petersen's original recipe.

Makes 16

Ingredients:

  • 3 cups of self raising flour
  • 50 grams of chilled butter
  • 1/2 cup of buttermilk
  • 2/3 cup of cooked and cooled mashed pumpkin
  • 1 teaspoon of pumpkin pie spice (or mixed nutmeg, cinnamon and allspice)

Directions:

  1. Preheat the oven to 220 degrees Celsius. Grease and flour a square cake pan and set aside.
  2. Place flour, spices and a pinch of salt in a large bowl. Rub in chopped butter until it resembles fine breadcrumbs. You can use a food processor to do this for you if you have one.
  3. Make a well in the centre of the flour then pour in the buttermilk and the mashed pumpkin. Use a knife to stir the mixture until a raggedy dough forms.
  4. Gently knead the dough, handling it as little as possible until it comes together. Press it out on a floured board with your fingers until it is about 3 centimetres thick. Square off the edges with a sharp, floured knife.
  5. Cut out the scones into 16 squares using the knife. Place the scones in the cake tin so they are nice and snug then bake for around 15 minutes or until they are golden and hollow sounding when you tap their tops. Serve with onion jam or butter.

christma picnicSummer berry upside down cake

Adapted from Donna Hay's raspberry upside down cake recipe.

Serves 8–10

Ingredients:

  • 200 grams of butter, softened
  • 200 grams of caster sugar
  • 4 eggs
  • 200 grams of self raising flour
  • 1/2 cup of almond meal
  • 2 tablespoons of milk
  • 300 grams of frozen raspberries
  • 2 tablespoons of honey

Directions:

  1. First, defrost the rasperries in a single layer on some paper towels. At the same time, preheat the oven to 180 degrees Celsius and grease and line a round 20-centimetre cake tin with baking paper.
  2. Beat the butter and sugar until it is light and creamy. Beat in the eggs, one at a time, ensuring all the egg is combined well.
  3. Stir in the self raising flour and the almond meal. If the mixture is too thick, add two tablespoons of milk until it can be spooned easily into the cake tin.
  4. Place the raspberries in the tin first, then drizzle with honey. Spoon over the cake mixture then bake for an hour or until a skewer inserted into the cake comes out clean.
  5. Let the cake cool in the tin before turning out onto a serving tray. Serve with fresh berries and a dollop of cream if desired.

Sparkling summer punch

Serves 8–10

Ingredients:

  • 2 litres of sparkling apple juice
  • 1 litre of sugar-free cranberry juice
  • 1/2 cup of lime juice
  • A handful of mint leaves

Directions:

Bruise the mint leaves and toss them into a large jug or bowl. Pour in all the other ingredients and stir well.

note

If you're taking this on a picnic, simply pop one mint leaf, a squeeze of lime and a splash of cranberry juice in a cup before topping with sparkling apple juice.

More Chrismtas recipes

3 Fun Christmas cake pops
5 Holiday cocktails
A vegetarian Christmas

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