Hello everyone, how was your Easter? Mine didn't go quite according to plan (surprise surprise)! I continued to fall off the Wagon but called the AA last night - and they came round and put the wheels back on - so as we say in Ireland - we're sucking diesel again (if you don't know what that means, read my facebook post 'you know you're Irish when.... '
It was all worth it, we had an amazing meal in Rockfish in Bristol on Friday with Mil and Pil, love anchovy antipasta, mussels for my starter, gurnard for my main and cheese for desert! We then have a few drinks before heading to a gig, where we had another few drinks and a dirty kebab on the way home! (I choose carefully though and went for chicken!)
Saturday night consisted of a fab mexican themed meal, nachos for starters then buritos with more booze courtesy of the lovely Hobbins' and a big Sunday lunch the following day with the fabulous Graham and Sonia. We also had some chocolate to polish off and a delicious Easter trifle again made by Mils fair hands! So was I bold? yes
Did I enjoy it? yes
Did I feel guilty? No.... well yes!
Did I go back to fat club tonight ... Yes!
So the wheels are back on and it's a month to the lovely Julie Moran's hen so it's full steam ahead.
Watch this space............
Spinach and Cream Cheese Quiche
32 pp per recipe
serves 4-6
(I overcooked the pastry slightly!)
200g pack ready-made light shortcrust pastry
15g low fat butter, plus extra for greasing
1 small onion, sliced
1 garlic clove, finely chopped
About 10 cherry tomatoes, halved
200g (7oz) spinach
A squeeze of lemon juice
250g low fat cream cheese
2 eggs
A pinch of nutmeg
Salt and freshly ground black pepper
I also had some asparagus in the fridge and 4 anchovies so I included them for no extra points.
1. Preheat the oven to 180°C/fan and grease a quiche dish. Roll the pastry on a floured surface to about 5mm thick and line the greased dish. Line the pastry with baking paper, top with baking beans and bake blind for 15 minutes. Remove the beans and lining paper.
2. Meanwhile, heat a large frying pan and melt the butter. Add the sliced onion and cook for 3-4 minutes until softened. Add the garlic, tomatoes, spinach and lemon juice. (and asparagus if using) Season to taste. Continue to cook for 5 minutes, then take off the heat.
3. Mix the cream cheese, eggs and nutmeg in a bowl and pour into the spinach mixture and combine. Check the seasoning then pour into the baked quiche base. Arrange anchovies on top if using Bake for 12-15 minutes, until golden and firm on top. Serve warm or cold with a salad.
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