Picnic Evening at Somerset House Film4 Summer Screen
These savoury vegetarian picnic muffins were my way of creating something different for a surprise picnic evening.
Last week Mr G surprised me with an evening at Somerset House in London, to watch Film4’s Summer Screen Premier of the film Julieta.
As it was a week day and he was working, I had to arrange our evening’s picnic menu. He gave me the option of buying ready made food to take as a picnic. I thought it might be nicer and healthier if we made our own food to bring. So I made these delightfully different savoury vegetarian picnic muffins.
Childhood Picnic Memories
When my brothers and I were children, my parents always made food to bring to an event. Whether we were going to the beach or to the park, we carried bags of homemade food for when we got hungry.
These family times were great. But bringing our own food, always made me feel like we were missing out on all the yummy foods that you could buy at the places we visited.
It’s funny how our opinions change as we get older. Nowadays food at these events are so always so expensive and not always the best tasting. So bringing our chosen selection of yummy picnic food made it so much more worthwhile and economical on this film night.
We saw lots of people bringing pizza and shop bought food to the film premier, so I’m sure it would have been a costly night for some!
Roast chicken (thighs and drumstick) was always going to be on the evening’s picnic menu. But I wanted to get creative too, hence the idea of creating these savoury vegetarian picnic muffins.
I’d previously made courgette and Roquefort souffle, which gave me the idea for these savoury muffins. I used individual pie dishes to make the souffle and as we didn’t want the extra hassle of bringing cutlery, out came the muffin tins. Perfect finger food!
I didn’t want to slave over the kitchen sink either, so these were a great idea as they were easy to make. That’s always a bonus right? ;0)
Here’s my recipe to create these savoury vegetarian picnic muffins.
Delightfully Different Savoury Vegetarian Picnic Muffins
Makes 6 muffins (that’s how many my muffin tin holds)
Butter for lining the muffin tin
1 medium courgette
1 bell pepper, colour of your choice
1 medium red onion
1 clove of garlic
4 large eggs
1 tablespoon olive oil
Salt and pepper to season
Heat the oven to gas mark 6 or 180 degrees f. Line the muffin tin with butter.
Chop the courgette, pepper and onion. Crush the garlic.
Heat a frying pan on medium heat and once hot, pour olive oil onto the pan. Add the courgette, pepper, onion and garlic. Fry gently until soft.
This removes excess water from the vegetables, which prevents soggy egg muffins.
Once the vegetables are soft, remove from heat and leave in the pan to remain warm. In the mean time crack the eggs into a bowl and season well with salt and pepper. Whisk for a couple of minutes until light and fluffy.
Divide the vegetable mixture evenly into the muffin tin, then pour the whisked eggs evenly between the individual vegetable portions.
Place on a baking tray in case of any overflow during cooking and place the tray on a middle shelf in the heated oven. Bake for 35 minutes or until the eggs are set.
Surprisingly, the muffins rose really well in the oven. Unfortunately I wasn’t ready with my camera before I took them out of the oven and I wasn’t able to capture them when they were most fluffy and risen just out of the oven.
Try these savoury vegetarian picnic muffins next time you’re making picnic food and let me know what you think.