We always have a meal of some sort on our walks, indeed with the kids it’s the most popular part of the walk! Bring along your favourite sandwiches, crisps and fruit ready for a picnic half way around the walk. If you’re stuck for inspiration, why not try a few of these ideas;
SPICY TOMATO SOUP
1st Janury 2016
Whizz up this spicy tomato soup for your next winter walk and you’ll have a warming lunch waiting for you in your rucksack.
- 1 onion
- 1 pepper (any colour)
- 1 jar passata
- 1 tsp turmeric
- 1 tsp ground cumin
- dried chilli to taste
Chop and fry both the onion and pepper into 2 cm dice. Fry them gently in a little oil for about 10 minutes until soft but not coloured.
Add the turmeric, cumin and dried chilli and stir in before continuing to cook for 2 minutes. Add the passata and bring to the boil before turning down to a gentle simmer for 15 minutes.
Taste the soup and season to taste. When you’re happy with the flavour let it cool down slightly before you whizz it all up with a stick blender or food processor. Heat it through when you’re ready to go and pour it into a flask.
Eat from a cup accompanied by a good cheese sandwich.
Definitely one for the summer, but a great veggie alternative to the usual sandwiches. Serves two.
JANIE’S BANANA CAKE
5oz self-raising flour
1/4 tsp bicarbonate of soda
2 ripe bananas (preferabley going brown and squidgey)
2oz soft butter
1/2 tsp vanilla essence
pinch of salt
Put it all in a big bowl and beat with an electric mixer until smooth and runny. Pour into a greased and floured loaf tin. Sometimes I sprinkle liberally with natural demerara unrefined cane sugar before cooking to give a crunchy topping, other times I make a syrup with lemon juice and icing sugar and pour over the top when it first comes out of the oven. Bake for 40 mins at 180 C, 375 F or gas 5. I usually test with a sharp knife or carving fork etc to make sure cooked through before turning out. Leave to cool for a bit before eating or it is very stodgy.
- 200g oats
- 6 dessertspoons of Golden Syrup
- 60g dark brown sugar
- 100g butter
- 75g sultanas or chopped apple
Melt the butter, Golden Syrup and sugar gently in a pan. When melted mix with the other ingredients and put in a tin. 25cm x 18cm is ideal.
Bake at 180c for 20 minutes. Allow to cool for 5 minutes then cut into squares but leave in tin to cool fully.
JANIE’S ORANGE CAKE
2 naval oranges,
9oz caster sugar,
9oz ground almonds,
1 teaspoon baking powder.