* Cheesy Leek and Red Onion Toasties {Meatless Mondays}

Guess what I've been doing!?! Go on... just a little guess...

No. I have not been para-gliding.

Try again...

Haven't dyed my hair green either...

Do you give in?

Weelllllllllll... I've been "fasting"... which is why it's been a bit quiet around here this past week.

I started the 5:2 diet/way of eating on Thursday, in a bid to shift some weight and get a bit healthier because I don't reckon this body wants to be hefting this bum around in another 10 years.... and so far so good (the diet). I fasted on Thursday and Saturday and managed with little problem to stick to 500 calories on both days because I knew I could eat normally for the rest of the week.

I'm not gonna bang on about it, other than to say that it's given me a bit to think about from the perspective of what I really want to eat on the 5 days when I'm not fasting. I feel as though I have to have food that I Treally Rooly want, rather than just whatever happens to be available at the time - which means I may have to actually get organised... yeah, I know... nnnnot gonna happen.

I may not have been eating a lot of food, but I've certainly been thinking about it and trawling through my recipe books has actually helped a little - strange but true.

This Cheesy Leek and Red Onion Toasties recipe is a version of one I found in my River Cottage Veg Everyday book. It looked so damn nommy that I swear I left a puddle of drool on the photographs... I may even have chewed the page slightly...

... which might explain why I wasn't particularly hungry on that particular "fast day". Mmmmm.

Anyone know how many calories there are in paper?!?

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Cheesy Leek and Red Onion Toasties Recipe

Serves 2

Prep time - 5 minutes
Cooking time - 15 minutes
Total time - 20 minutes

You will need
A frying pan
Baking tray

Ingredients
4 thick slices sour dough bread (or bread of your choice)
1 tbsp butter
1 medium leek - sliced
1/2 red onion - sliced
1 tsp fresh thyme leaves (optional)
salt and pepper
6 tbsps double cream
3oz/90g strong/mature cheddar - grated

Method

• Melt the butter in the frying pan and gently cook the leeks and onions for about 10 minutes or until very soft but not coloured.
• Add the thyme and a good pinch of salt and pepper.
• Pour in the cream and stir through until beginning to bubble.
• Remove pan from heat and stir in 2oz/60g of the grated cheese.
• Place the sliced bread onto the baking tray and toast (on both sides) lightly under a pre-heated medium grill - you can do this whilst the leeks and onions are cooking.
• Spoon the cheesy leek mixture over the toast and scatter with remaining cheese.
• Place back under grill for 2 - 5 minutes or until cheese is melted and bubbling and starting to turn golden.

EAT

ONE YEAR AGO: Chocolate and Marshmallow Fridge Cake