Recipes from Burpee Europe
With harvest time for tomatoes, courgettes and peppers just around the corner, Burpee Europe have a whole host of treats made from these summertime favourites.
From ‘Courgette Scones’ made using Courgette ‘Sure Thing’ to ‘Tomato & Mustard Tarte’ resplendent with Tomato ‘Crimson Plum’ …many of Burpee’s recipes, devised by the chef Valerie Hamelin, can be made in advance before consuming.
Tips for picnic food:
- Make our Burpee scones and tarte the day before and keep in fridge ready for the next day
- Make your own salsa and use plenty of lime juice that will keep it fresh.
- Use an ice box where possible to keep food protected. Frozen bottles of water make great extra ice packs too!
Flower Display Ideas
A sumptious display can be produced for the picnic blanket through selecting Burpee’s blooms that are in flower and just ripe for the picking and displaying.
Celosia ‘Fandance Purple’ is just amazing in any display and perfect for carrying as they are sturdy plants. These flowers are so vibrant they even look stunning with some simple foliage such as silvery Eucalytpus tree leaves.
And if you want to make a big, cheerful, summery statement, even one bloom of Tagetes (African Marigold) ‘Mission Giant’ has a real wow factor!
Tips for flower displaying:
- Display in jam jars & tie matching coloured ribbon to blooms used around them
- Place one different flower in a selection of mismatched egg cups and place on tray in centre of blanket
- Use a selection of just flower heads and float in a stable bowl filled with water
- 1 pre rolled shortcrust pastry sheet
- 6 tomatoes ‘Crimson Plum’
- 2 Tbsp Dijon Mustard
- 2 tbsp Gruyere cheese
- Olive oil
- Salt & cracked pepper
- Place the pre rolled pastry in a 10 inch diameter tarte mould.
- Blind bake the pastry at 180 degrees until the pastry is golden brown.
- Remove the tarte from the oven and spread the mustard on the base.
- Slice the tomatoes, and neatly place them on top of the cooked pastry, drizzle the olive oil ,add cracked pepper & herbes de Provence
- Place the tarte in the oven and cook until the tomatoes are soft and cooked.
- Grate the Gruyere cheese on top of the tomatoes and place back in the oven for another 8 to 10 minutes until the cheese has melted.
- Cut into quarters and serve.
- 225g Self raising flour
- 1 tsp Baking powder
- 50g Butter
- 2 courgettes (Sure Thing) grated & drained
- 2 Tbsp. Parmesan cheese – grated (place some to the side for the top of scones before baking)
- Fresh chives – chopped
- 150ml Milk
- 1 egg yolk to egg wash the scones
- Salt & cracked pepper
- Heat the oven at 200 degrees, in a bowl place the flour, baking powder and the salt & pepper.
- Add the butter and rub with your fingertips until it forms large breadcrumbs.
- Add the parmesan cheese, the drained courgettes and the chopped chives.
- Mix in and pour the milk using a fork to bring the mix together.
- On a clean work surface, pour the mix and roll it to 2 cm thick using a (fluted) cutter.
- Place the scones on a baking tray, brush with the egg yolk, place some grated parmesan cheese and bake for 10 to 12 minutes or until risen and golden brown.
Burpee DO NOT sell direct to the consumer. Seeds are available now from selected seed companies