Honey Oatmeal Bread
- Butter, ½ cup
- Honey, ¼ cup
- Salt, 1 teaspoon
- Egg, 1
- Old-fashioned oatmeal, ½ cup
- Boiling water, ¾ cup
- Active dry yeast, 1 envelope
- Very warm water, ¼ cup
- Sugar, ½ teaspoon
- All-purpose flour, 2 cups
- Oat bran cereal (processed to flour), ¾ cup
Place some oatmeal with butter and honey in a large bowl, and sprinkle some salt over it. Pour the boiling water over it, stir well, and let the preparation cool down. Then, sprinkle some yeast over the very warm water. Add some sugar to this and stir carefully. Place it aside till it turns bubbly.
Meanwhile, use some vegetable oil to spray a 9x5x3'' loaf pan. Add the yeast mixture along with the egg, 1½ cups of the flour, and the oat bran cereal flour to the oatmeal mixture. Beat this mixture on low speed for around 2 minutes. While doing so, add the remaining flour at a gradual speed.
Spread the dough in the prepared pan, and spray the top with some vegetable oil. Cover this with some waxed paper and then with a tea towel. Place it in a warm area for 45 minutes till it rises to double. Preheat the oven to 375 °F. Bake the preparation in it for an hour, and let it cool on the rack. Use this bread to whip up some delicious sandwiches as the combination of oatmeal and honey helps to add a natural sweetness to the bread.
Eggs with Asparagus
- Shallots (thinly sliced), 2
- Eggs (hard-boiled), 4
- Extra-virgin olive oil, 3 tablespoons
- Vinegar, 1½ tablespoons
- Salt and freshly ground pepper
- Red wine vinegar, 1½ tablespoons
- Fresh asparagus (trimmed), 1 pound
Place the shallots in a cup, pour the red wine vinegar over it, and place it aside. Arrange the asparagus in a large skillet and ensure that all the tips face in one direction. Pour some cold water over this so that they get covered completely. Bring this preparation to a boil. Reduce the temperature, and let it simmer for about 2-5 minutes. Once the asparagus turns tender, drain it, and rinse under cold water. Then, arrange it in a small dish. In the meantime, drain the shallots, and rinse them under cold water. Spread them over the asparagus. At the same time, cut the eggs into quarters, and arrange them on the asparagus.
You can also prepare vinaigrette for added flavor. Mix the olive oil with vinegar and some salt and pepper as per your taste, and pour this mixture over the asparagus and eggs. The eggs can be added just before you are leaving for the picnic. This dish can be served warm or even cold.
Sandwiches and refreshing drinks form a major portion of the picnic basket. However, while packing food for picnics, you would need to bear in mind that it has to remain fresh as per the weather and your destination.