Savoury Bread & Butter Pudding with Spinach, Mushroom and Feta

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Meat Free Monday… Have you ever attempted one?
I am yet to ever attempt this…
It’s not that I am against it, I just struggle not having a bit of everything.

I am no health guru and probably never will be. I’ve been brought up with the simple concept of always having at least one decent balanced meal; a dollop of starch, healthy servings of veggies and a piece of meat.

It has always boggled my brain how some people can go on these crazy diets depriving their bodies of food groups like carbs, beautiful veggies and wholesome foods. I’ve seen my fair share of ladies ‘dieting’ and eating those cardboard biscuits or tasteless rice cakes. I can’t imagine any other worse way to live. No wonder some people have unhealthy relationships with food… Healthy eating is important, but it seriously doesn’t mean the food can’t be flavoursome too!

My respect, however, does go out to those who fast during religious periods. WOW! I can’t imagine not eating for a full day or even cutting out meat completely out of my diet, not even for ‘meatless Monday’. It’s an incredible journey to watch, and I am sure even more so when you are the person doing the fast. For the safety of those around me, however, I think it best I stick to what I am doing food-wise, as my mood can go from sweet to a complete fire breathing dragon if I haven’t got enough substance in my body.

At the end of the day, food is there to be enjoyed and appreciated, whether you are eating normal, cutting down on your intake or fasting for religious reasons. It’s hard not to over indulge in food, especially really delicious food. My message today is to encourage everyone to be thankful for each bite you have.

#SayNoXenophobicAttacks

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Ingredients:

1 Punnet Button mushrooms, sliced
500g Spinach leaves, shredded
1 onion, sliced
1 Tbsp olive oil
1 Tbsp Thyme
300g Feta or cream cheese
6 – 8 Slices white bread
Butter
3 eggs
300ml milk
½ Cup cheddar cheese, grated

 

Instruction:

1. Preheat oven to 180®
2. Bring a large sauce pan of salted water to the boil, add spinach and submerge it in the water. Blanch for 2 minutes.
3. Drain spinach and squeeze out the excess water.
4. In another large pan, heat the olive oil and sauté the onions, mushrooms and thyme until softened.
5. Butter one side of the bread slices, and layer in a shallow dish and disperse spinach, onion and mushrooms in between each slice.
6. Top with feta and cheddar cheese.
7. Crack eggs into a jug, with milk, salt and pepper; whisk together and then pour the mixture over the bread layers, until the shallow dish is ¾ full.
8. Place the savoury bread and butter pudding into the oven and bake for 35 minutes and golden brown.