A day at the beach

Menu for 6

• Bacon and egg pie
• Pumpkin & salami muffaletta
• Feta, walnut & dill salad
• Double cabbage coleslaw
• Orange & yoghurt syrup cake

Time plan for picnic on Saturday at 1pm

Thursday

• Make the cake. Store in an airtight container in the fridge.

Friday

• Make the muffaletta. Store in an airtight container in the fridge.
• Make the pastry for the pie (step 1).
• Prepare the dressing for the coleslaw (step 1). Cover and store in the fridge.

Saturday 9am

• Make the filling, bake and finish the pie (steps 2 to 4).
• Finish the coleslaw (step 2). Cover with plastic wrap and store in the fridge.
• Make the dressing and prepare the lettuce for the feta salad (steps 1 and 2). Cover the dressing and place the lettuce in an airtight container. Store both in the fridge.

Just before serving

• Finish the feta salad (step 3).

Source

Taste.com.au — November 2011 , Page 162