1 slice seeded toast with organic slightly salted butter and a smidge of Marmite
2 slices of seeded bread with cream cheese, vegetarian pesto (only version without sugar for some reason), and smoked salmon (check label as some have sugar)
Tea with milk
Coffee with milk
Tonight I made a quiche.
1/2 x red pepper
4 x baby plum tomatoes
4 x closed cup mushrooms
2 x organic free range eggs
4 x fresh basil leaves
dash of organic whole milk
organic mature cheddar
Jus-Rol All Butter puff pastry – the rolled up version
Preheat the oven to 180c (fan oven). Take the puff pastry out of the fridge to warm to room temperature so it doesn’t crack when it’s unrolled.
Slice the pepper, tomatoes, mushrooms, tear the basil.
Break the eggs into a bowl and add a dash of milk. Mix with a fork. Sprinkle with salt, pepper and a little nutmeg. Stir in.
Cover the pie dish with the pastry and press into the edges carefully so it doesn’t tear. Make sure it is all covered. Cut off any excess around the edges.
Pour in the egg mixture and then add the veg and basil so it covers the base evenly.
Put in the oven for 20-25 minutes. When the puff pastry is flaky and golden, add a sprinkling of grated cheese on top and cook until melted. Remove from the dish and serve. Keep the leftovers for lunch tomorrow.