A lovely picnic inspired by Fleur Delacour.
It is springtime! Magic is blooming all around us. And some amazing produce came on my way this week so I thought to create an incredible picnic spread with the highlight of the show: vegan camembert! I have not eaten such an amazing cheese since I became vegan. The rhubarb, rose and strawberry jam compliments the tart and tangy cheese. Some of my favorite fruits: apricots, grapes and strawberries. Fresh sourdough baguette, that just came out of the oven. And some crispy almonds and chickpeas to get nuts. Although the jam is the only recipe I made myself I wanted to show how easy it is to create a picnic spread for your friends and family.
RHUBARB, ROSE AND STRAWBERRY JAM
4 cups of rhubarb
2 cups of strawberries
zest of 1 lemon
1 tsp of rose water
1 tbsp dried rose petals
1 tsp vanilla extract
1 cup of organic coconut sugar
Wash and slice your rhubarb and strawberries. Add them to a large pan/cauldron. Add all the other ingredients. Stir occasionally. Let the rhubarb and strawberries break down and put the heat on medium. The jam/compote will be ready in 10 minutes of blipping.
I turned out the jam on two cold plates so it cooled and thickened quicker. Store this jam in a sterilised jar up to a few weeks. This recipe is not only a great pairing with vegan cheese but also on waffles, pancakes or in your yoghurt/oatmeal bowl. There are so many options.
THE VEGAN CAMEMBERT IS FROM: NATURE MOI&VEG
HOW TO BUILD A PICNIC SPREAD:
- PICK ONE STAR OF THE SHOW AND BUILD AROUND THAT (in this case the camembert)
- SWEET ELEMENTS GO GREAT WITH SAVORY
- PICK OUT THE BEST BREAD YOU CAN FIND
- FRESH ORGANIC FRUIT AND VEG IS SO IMPORTANT
- ALWAYS MAKE YOUR JAM HOMEMADE, THERE IS NOTHING QUITE LIKE IT
- I LOVE TO ADD FRESHLY PICKED FLOWERS TO THE SPREAD, THE REAL SPRING FEELING