I've been Instagram friends with Jane from Emerald and Ella for a while now so when the opportunity to collaborate and style some of the products from her beautiful store came up, I jumped at the chance.
We decided to both share some picnic recipes and, if you have been over here before, you may know I'm kind of a picnic fiend. Maybe it's the fact that you get to unwrap perfectly portioned food and eat outside. Or maybe it's just a Renoir thing. Any which way, picnics sit very much right with me and I think it's high time virtual picnics become a thing.
My contribution to the party is a simple little fig salad and some yummy chewy lollipops. Ready to throw in your basket, right next to a baguette and your plaid blanket.
Make sure you check out Jane's post right over here - hint hint, it may or may not involve a rosy twist on ginger beer. So excited to try that.
Fig and Candied Walnut Salad
- 1/2 cup Caster Sugar
- A handful Walnuts
- 3 figs
- A sprig of Mint
- A thumb size piece of Danish Feta
- 1/2 a Lime
- Dash of Olive Oil
Put sugar in a heavy bottomed pan over medium heat and line a baking tray with grease proof paper. Watch sugar like a hawk. Once it starts to go brown around the edges, gently push these liquid parts toward the centre (you don't want to over handle the caramel because it will seize up and form rocks). Keep doing this until the caramel is all liquid then put away your spatula and wait for it to *just* start smoking. Immediately add your walnuts then pour onto baking tray. Allow to cool completely.
Squeeze lime into a small bowl and add oil. Whisk quickly and put aside.
Chop up figs, mint and walnuts and crumble feta. Put into a cute jar and drizzle with lime dressing.
Maple Toffee Pops
- 250g Caster Sugar
- 1 cup Cream
- 60g Maple Syrup
- 25g Butter
- Seeds of 1 Vanilla bean + Pod
I used a greased ice tray to make my lollipops and cut paper straws in half for the sticks.
Put all ingredients into a heavy bottom saucepan over medium heat and stir until the sugar has dissolved. Simmer for about 10-15 mins until the mixture has reached 120°C. To test without a thermometer if your mixture is done, put some on a little spoon and run under a cold tap. If touched it should be able to pull away like a chewy toffee without breaking.
Take off the heat, remove vanilla pod and wait a couple of minutes for it to cool down. Pour a spoonful of toffee into each ice mould and push in a stick. They will probably need help standing up so use pegs to hold them in place. Allow lollipops to complete cool before wrapping in grease proof paper. They are prone to melting so keep cool (or store in the fridge).
Thank you Jane! I had so much fun on our picnic - and playing with all of your goodies.