5 Quick & Easy Alfresco Recipes

Nothing says Summer quite like getting out and about for a picnic or dining alfresco. A change of scenery can be the perfect antidote to stressful mealtimes. The fresh air and change of scenery can be a calming influence, not to mention another level of discovery for little ones.  

Heading out doesn't need to mean sacrificing taste and texture for convenience food. A little bit of prep and a whole lot of nourishing ingredients means the mealtime adventures can continue. We've enlisted the help of our BLW fave, Natalie Peall to bring you five mouthwatering meal ideas to pimp your picnic to perfection. 

Now, let's get outdoors!

Sunshine Pasta Salad

Prep Time: 10 mins
Cook Time: 12 mins
Yields: 2/3

This easy lunch, or dinner, is packed with tasty veggies! The recipe below will make either three lunches or two dinners for your baby.

Ingredients

10 large pasta shells (Conchiglioni Rigate)
1 tablespoon olive oil
½ courgette, diced into 1cm squares
5 cherry tomatoes, quartered
½ cup (64g) sweetcorn
1 tablespoon cream cheese

Method

1. In a saucepan, boil the pasta according to the packet instructions
2. Whilst the pasta cooks, heat the oil in a frying pan over a low heat and gently fry the diced courgette for 6 minutes
3. After 6 minutes have passed, add the tomatoes and sweetcorn to the pan to cook for 1 minute - remove from the heat and set aside
4. Once the pasta is cooked, drain it well and stir it into the vegetables with the tablespoon of cream cheese
5. Serve once cooled.

Mini Brownie Bites

Wholesome fun in every bite! These bite-sized Mini Brownie Bite treats are a win-win for parents and littles. Moist, chocolatey, and irresistibly gooey, they sneak in a dose of fruity pear goodness, making snack time both delicious and nutritious. Perfectly sized for lunchboxes and picnics.

Prep + Cook time: 15 mins
Makes: 12
Freezable: Yes

Ingredients

2 pears, peeled, cored and roughly diced
2 medium eggs
2 tablespoons of peanut butter
1 teaspoon of baking powder
50g (1/2 cup) of cocoa powder (for a less bitter taste, opt for a low sugar hot chocolate powder instead)

Method

1. Pre-heat the oven to 200°C /180°C Fan and grease 12-holes of a 24-hole mini muffin tray
2. Place all of the ingredients into a food processor and blend until smooth
3. Spoon the mixture evenly between the mini muffin tray cups
4. Place into the oven to bake for 10-12 minutes, until they turn rich chocolate brown in colour and a knife comes out clean from the centre
5. Serve once cooled.

Storage guidance:
The brownies will keep in the fridge for up to 3 days and freeze for up to 3 months.

Allergy swaps:

Instead of the eggs, use two tablespoons of ground flax seed stirred into three tablespoons of water For a peanut allergy, swap peanut butter for sunflower butter or tahini.

Coconut Scones

Prep Time: 10 mins
Cook Time: 10 mins
Yields: 6

This recipe is perfect for busy mums like me (and probably you too!). The scones contain only three ingredients and bake in just 10 minutes…perfect!

Ingredients

2 cups (250g) self-raising flour
2 tablespoons desiccated coconut
¼ cup (62ml) coconut oil (solid, not melted) — cut into small chunks
¾ cup (187ml) coconut milk (from a carton, or you can substitute for full fat cow, soya, oat, breast or formula)
1/2 cup (75g) diced fruit (optional)

Method

1. Preheat the oven to 200°C and grease or line a baking tray with baking paper
2. In a bowl, mix together the flour, desiccated coconut and coconut oil by rubbing the mixture between your fingers until you have created fine crumbs, with no lumps
3. Pour the milk into the bowl and knead the mixture together to create a soft dough, fold through fruit, if using
4. Place your dough onto a floured surface and roll to ½ inch thickness
5. Use a scone cutter (approximately 2 inches wide) to cut out your scones and place them on a baking tray as you go, until all of the dough has been used
6. Bake your scones in the oven for 8 minutes
7. Serve once cooled.

These are particularly delicious served with butter and jam.

Broccoli and Spinach Bites

Prep Time: 15 mins
Cook Time: 25 mins
Yields: 10

An easy, yet exceptionally healthy meal inspired by the wonderful Sarah Wilson. Sarah’s version just has broccoli, but I have decided to up the iron-ante and include some leafy spinach.

Ingredients

1 cup (108g) cooked broccoli, cooled and roughly chopped
1 cup (100g) fresh spinach, roughly chopped
2 cups (250g) grated mild cheese
3 medium eggs, whisked
1 cup (125g) plain flour
1 teaspoon dried oregano

Method

1. Preheat the oven to 190°C and grease or line a baking tray with baking paper
2. In a large bowl, mix together all of the ingredients to create a wet dough
3. Shape your mixture into bite-sized balls and place onto the baking tray
4. Bake your bites in the oven for 25 minutes, or until golden brown
5. Serve once cooled.

Two Ingredient Cookies

These cookies could not be easier with just two ingredients! They are delicious on their own or you can add various fillings of your choice. Annabelle’s favourite adaptation of these cookies includes adding a pinch of cinnamon.

Prep Time: 5 mins
Cook Time: 15 mins
Yields: 8

Ingredients

2 bananas, mashed
1 cup (90g) oats

Method

1. Preheat the oven to 180°C and grease or line a baking tray with baking paper
2. In a bowl, mix together the mashed banana and oats— add any extra fillings of your choice
3. Shape the mixture into cookie-size patties and place them onto the baking tray
4. Bake your cookies for 15 minutes, or until golden brown
5. Serve once cooled.

Additional Info: Some tasty filling options include: dried cranberries, strawberries, blueberries, choc chips, sultanas, apricots.

Raspberry and Lemon Cheesecake Twists

Crisp, flaky pastry, smooth cream cheese and the tart acidity of raspberries and lemon are a match made in heaven and a gentle way to introduce some sour flavour into your baby's diet. If the lemon is too tart for their liking, it can be left out, and the mashed raspberries can be swapped for any berry you desire.

Prep + Cook time: 20 mins
Makes: 10 twists
Freezable: Yes

Ingredients

5 tablespoons of cream cheese
2 tablespoons of lemon curd
1 sheet of puff pastry
60g raspberries, mashed
1 small egg, whisked

Method

1. Pre-heat the oven to 200°C/180°C Fan and line a large baking tray
2. In a small bowl, mix together the cream cheese and lemon curd
3. Unroll the puff pastry sheet horizontally and coat one half with the cream cheese mix
4. Evenly spoon the mashed raspberries over the cream cheese
5. Fold the uncoated pastry over the coated pastry to create a square
6. Cut pastry into 8x1cm (1/2”) strips. I like to use a pizza cutter for this step
7. Twist the strips 3-4 times, place them onto the prepared baking tray, and brush with egg wash
8. Place the twists into the oven to bake for 15 minutes, until golden brown
9. Serve once cooled.

Storage guidance:
The twists will keep in the fridge for up to 3 days and freeze for up to 3 months.

Allergy swaps:

Use a dairy-free soft cheese instead of cream cheese for a dairy allergy. For a gluten allergy, swap the puff pastry for a gluten-free variety. Instead of the egg, use 10ml of milk or vegetable oil.