Last year we had a picnic with friends there, but in the afternoon so many people arrived that we no longer could see the river although we were meters from it.
To avoid such nuisance we bought tickets to the Regatta enclosure, and this is (at least for us) the way forward. When we ventured out of the enclosure to look at the shops etc., it was too many prople everywhere.
Malin and Martin, Jess and Chris and us, started the dat with a brunch at our flat. We had champagne, scrambled eggs, smoked salmon, croissants, mini quiches, blueberry muffins, bread, ham and cheese and things. It was a lovely start to the day and we all enjoyed it. But then again, who does not enjoy champagne?!
To brighten up the train journey out of London we had some more bubbly, then we switched to Pimm’s at the regatta. I love events like these, when you sit by the river, watching fit men row, looking around at all the pretty (and some horrible ones) dresses, Panamas and stripy blazers.
We enjoyed the early evening best though. When the serious people started to leave and the party crowd had not yet arrived. It was quiter and we could sit front row watching the rowing.
When the enclosure closed, we walked over the bridge into the village and had a nice meal. We must have been very lucky, walking in the six of us and managed to get a table!
Back at the train station, it was mayhem. There had been an accident on the tracks and several hundred people were fighting over the few taxis. Jess managed to find us one, and waiting for it we escaped the chaos and had a drink in a pub.
It was a perfect day with nice, but not too warm, weather and I think everyone enjoyed themselves. Thanks guys!
Perfectly creamy scrambled eggs, serves six on a buffet
100 ml single cream
knob of butter
salt and pepper after taste
Heat up a teflon frying pan or sauté pan on medium heat. Add the butter. Beat the eggs with cream and season. Pour into the pan and lower the temperature. Stir the whole time with a wooden fork or a spatula, and watch the eggs slowly thicken. Remove from heat when a bit undercooked and keep stirring. Adjust the seasoning and serve.
Mini-quiches with Saint Agure and leek, 12 stycken
80 g softened butter
200 ml plain flour
1/3 beaten egg
100 g Saint Agure in cubes
10 cm leek, sliced
2 + 2/3 eggs (left over form the dough making)
300 ml cream
100 ml grated cheese
Mix butter, eggs and flour to a dough. Line 12 aluminium cases with it. Place blue cheese and leeks in the pastry cases. Sprinkle grated cheese on top. Mix eggs and cream, season with salt and pepper and divide between the cases. Bake in 200C for 20 minutes. Serve cold, luke warm och warm.
Blueberry muffins with almonds and lemon, makes 12
Oroginal Swedish recipe here. I made mine into larger muffins than the recipe suggests.
200 ml blueberries
125 g melted butter
150 g ground almonds
1 tbsp lemon zest
400 ml icing sugar
80 ml plain flour
5 eggwhites (about 160-170 ml)
Mix almonds, zest, icing sugar and flour in a bowl. Add the egg whites and mix. Add the melted butter and mix thoroughly. Place a few berries in each cake case, divide the mixture between the cake cases (fill them to 2/3). Bake in 200 C for about 15-20 minutes.