“Rest is not idleness, and to lie sometimes on the grass on a summer day listening to the murmur of water or watching the clouds float across the sky, is hardly a waste of time.”
– John Lubbock
My lunchtime break on any working day is three hours. I have the opportunity of working three kilometers from home, so it’s wonderfully close. However, lunchtime is usually a rush to eat, and get on with the everyday routine running of the home.Cleaning, shopping,washing…and more shopping!Although with this Summer weather I love exercising outdoors, taking walks and spending time photographing the things that make me happy and thankful for my lifestyle here.
So that’s where quick flash lunches are the go!
These egg and spinach rolls are delicious hot or cold and easily made the evening before in preparation of lunch or an outdoors picnic.
Recipe:Egg and Spinach Rolls
For each roll…
!/2 sheet puff pastry
2 cubes spinach ( frozen spinach)
1 boiled egg
1 tablespoon parmesan cheese
Freshly grounded black pepper, salt
In a mixing bowl,add the spinach, parmesan cheese,salt and pepper. Mix together well. On a 1/2 sheet of pastry, place the spinach in the center.Then the boiled egg…
Cut 1 cm strips horizontally around the center…
Place the top and bottom sides first then crisscross the edges…
Coat with a little milk and place in oven 200°C for 20/25 minutes…
- Summer Meal Series #12: Spinach, Pesto, and Cheese Lasagna (thesimpledollar.com)
- Recipes for Health: Spinach Omelet With Parmesan (nytimes.com)