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Goodbye Autumn Picnic

 
Goodbye Autumn Picnic + Perfectly Boiled Eggs - Rye London

It was one of those last, crisp Autumn days before Winter officially started. The sun was shining, the leaves were falling, the air cold but welcome. It was the kind of weather that gets you out of your house, into the woods, the parks or out on the streets. You know it will end soon - the temperature will drop, darkness will hit the city, and it will be too cold to spend hours outside on picnic blankets or romantic little benches - and thus you find yourself enjoying every moment out there.

Bring baskets filled with homemade sandwiches, granola, sweets and drinks to share with friends and family while the parks turn into fields of orange, yellow and red. The sun on your face, the crisp air giving your cheeks the softest colour pink. Run through seas of leaves, cuddle up on blankets, in blankets, next to each other while holding steaming cups of coffee, tea, mulled wine or chocolate milk - an autumn picnic has it all. 


What to bring:

Autumn Picnic Basket
Perfectly boiled Eggs
Sourdough Sandwiches with Salami and Manchego Fresh Croissants
Farm Yoghurt with homemade Granola
Apples, Raspberries, Oranges, & Grapefruit
Condiments: Jam, Nut Butter, & Honey
Coffee & Tea
Apple Juice
--
Plates
Cutlery
Napkins
Cups
Blanket

Goodbye Autumn Picnic, Perfectly Boiled Eggs + Sourdough Sandwiches with Salami and Manchego - Rye London
Perfectly Boiled Eggs - Rye London
Goodbye Autumn Picnic + Perfectly Boiled Eggs - Rye London

Perfectly boiled Eggs

6 fresh farm eggs
a pinch of salt

Method:
1. In a large pan, bring water to a boil.
2. Carefully lower the eggs into the water.
3. Reduce heat to a simmer and cook the eggs for 7 minutes.
4. Plunge eggs into cold water to stop the cooking process.
5. When ready, serve with a pinch of salt. 

Goodbye Autumn Picnic + Sourdough Sandwiches with Salami and Manchego - Rye London

Sourdough Sandwiches with Salami and Manchego

Makes 4

Ingredients
8 thick slices of whole wheat sourdough bread 12 slices of salami
150 gr manchego cheese
60 gr rocket leaves
butter, to spread

Method:
1. Butter sourgough slices on one side.
2. Layer the salami, manchego and rocket on one slice.
3. Top with the remaining slice of bread.
4. Wrap in parchement paper and tie with string. 

 
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