I was about to write we spent last Sunday running around the city centre, but that would be miss selling it. We spent Sunday power walking (with the occasional light jogging) to support the amazing people who were actually running around the city centre, those crazy folks doing the London marathon. We were so lucky, the day was absolutely glorious, the sky was bright blue and the sun was shining, perfect weather for plastic cups of beer outside. Probably less preferable for those running 26.2 miles who looked like they could do with a cool breeze, but amazing for us supporters!
It is very rare to be part of such an immense spirit of collective support and camaraderie. I would even go as far as to say it was more so than during the London Olympics. It was impossible not to get carried away, leaning over the barrier and cheering for every runner who passed. Just normal people who were doing something completely out of the ordinary, it was so inspiring to witness. We even managed to see our friend (running to raise money for a great charity), who we’d gone up to support twice, at mile 6 and mile 22.
^^^Makeup subscription box ℅ Birchbox (I wish I could get my hair to stay like that it fell out within 5 minutes!)
Being out in the sunshine all day gave me the opportunity to test out some summery makeup. I am fairly steadfast in my makeup choices, last year I changed which foundation I used for the first time in about half a decade, which for me is playing it fast and loose. When Birchbox reached out to me and asked if I would like to try their ‘Good Enough To Eat’ box I was more than delighted to break out of my cometic rut. I was lucky that my box contained two products that I have been eyeing up for a little while, white nail polish and cheek stain. I was quite surprised at the quality of the products for the price of the box, but they are small samples.
I may be a little premature in my talk of summertime, after all one swallow does not a summer make, and neither does one beautiful weekend. But I can’t help it I’m just too excited about the prospect of spending warm weather in my favourite city. At one point during the weekend we got on to the topic of ploughmans lunches (which was quickly replaced with the idea of finding another pub). Is there anything better on a hot day than crunchy fresh bread, salty cheese and ham, with tart pickle and a cold drink?
These mini quiches would make for the perfect addition to any picnic, and if I had been more organised I should have packed them for the weekends expedition. Individual cups make for easy serving and means that you don’t need to worry about taking a knife with you on the picnic. Asparagus is one of my favourite foods, and obviously it tastes better when in season. I will quite happily eat it at any opportunity, especially when you can pick bundles up for so readily at this time of year. The kale was a last minute addition because it was lurking in the bottom of my fridge from my morning smoothies. Steaming it softens it enough that you don’t notice the texture in the quiche, but adds just a little extra goodness.
Previously on BAKE
Asparagus and Kale Mini Quiches
50g grated cheese
6 asparagus spears
½ cup kale
pinch salt and pepper
splash of cream or milk
1 tsp olive oil
sheet of shortcrust pastry
butter and flour to prepare the tin
Preheat the oven to 180C and grease and line a 6 hole muffin tin.
Roll out the pastry on a lightly floured surface and then cut out 6 circles big enough to line each of the muffin holes.
Steam the kale for 3 minutes until soft, dry with kitchen towel and leave to one side to cool.
Chop the heads off the asparagus to just shorter than the diameter of each muffin hole, then finely slice the rest of the stalks.
In a jug (it makes pouring into each pastry shell easier) whisk together the eggs, oil and cream/milk.
Stir in the asparagus stalks and half the grated cheese.
Half fill the pastry shells with the cooled kale and then pour over the egg mixture.
Lay an asparagus head on top of each quiche and then sprinkle with the remaining cheese.
Carefully place in the oven and bake for 15-20 minutes until the top is golden brown and the centre is firm and cooked through, test this with an inserted skewer, if it comes out covered in egg runny egg cook a little longer, and test at 3 minute intervals.
Serve hot or cold.