Thursday, 25 July 2013

A classic summer barbecue

Grubby faces and hands. Ice melting fast, and the smell of smoke, singed marshmallows, and sausages: a classic English barbecue.

One sunny Sunday we packed up our picnic rug, a teepee, rugs and cushions, and a disposable barbecue, and headed to the park with friends. There, we lazed, ate and drank, laughed and chatted, and tried to keep the kids away from the flames. Instead, they went off on adventures, bare-chested and brave, finding feathers in the undergrowth, riding their bikes and climbing over logs.

Keep reading for a little taste of what we ate...

As well as the usual hot dogs with ketchup, new potatoes, spring vegetable salads, chicken kebabs, and sweetcorn, we also drank cider, prosecco and shandy, and we had fruit and marshmallows for dessert. But by far the best thing we ate was this recipe.

Alice's warm feta dip

You will need:
A block of feta cheese
Olive oil
Dried Italian herbs
Salt and pepper
A handful of sliced peppers and cherry tomatoes
Foil and a barbecue
Crusty bread

To make:
Begin to wrap the feta in foil so that it's partially encased.
Pile in the peppers and tomatoes, and drizzle oil, herbs, and seasoning on top.
Parcel up the foil, and place this package onto your barbecue.
Cook for around ten minutes, until the cheese has begun to melt.
Dip your bread into the cheese and eat before it has a chance to cool.


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