Daily Archives: 9 May 2011

National Walk to Work Week

National Walk to Work Week is upon us, making us all feel guilty if we don’t get off the bus a stop earlier than usual!

National Walk to Work WeekActually, since I work from home now, all my walking to work entails is nipping up the stairs to what was once a loft.

But I used to walk from the station to the office, rather than get the tube or bus, and I have to say it was much better than crushing in with the crowds. Drawback was arriving all hot and sweaty and having to lurk discreetly in reception, or the loo, to cool down a bit! (I didn’t work anywhere grand with showers!)

A decent breakfast is needed

But if walking all or some of the way to work (and back home again) is on the agenda, maybe a decent breakfast first is a good idea.

Remember the old slogan – ‘go to work on an egg’? Creamy and scrambled with some flaked smoked salmon is a bit of a motivator, but, failing that, soft boiled with marmite soldiers take some beating.

I always like poached fruit with natural yoghurt – prunes, apricots, plums, rhubarb, apple. They can be prepared in advance, or you could make a fruit smoothie the night before with whatever fruit you have, yoghurt and runny honey whizzed in the blender.

If all else fails, do what I did – buy a muffin to savour (or devour!) on arrival. I reckon all that walking deserves a treat.

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How about baking your own breakfast Danish Pastries?

They really are easy peasy and in only 30 minutes you could be enjoying warm freshly baked pastries.  Mmmm… Try this quick and easy Danish Pastries recipe from Good Food, Fast.

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Danish Pastries

A super-speedy way to enjoy an indulgent breakfast or coffee-time snack.

Danish PastriesTime 30 minutes
Calories per pastry 281 Kcal
Fat per pastry 18g of which saturated 6.1g
Makes 8 pastries
Suitable for vegetarians

Ready-rolled puff pastry 425g packet
Egg 1, beaten
Apple sauce 8 tsp
Golden marzipan 110g (4oz)
Apricot jam 2 tbsp, warmed and sieved
Flaked almonds 15g (½oz), toasted

1 Preheat the oven to 220°C/Gas 7 and line a large baking tray with baking parchment.

2 Unroll the pastry and cut into eight equal-sized squares. Brush each with beaten egg and then add 1 teaspoon of apple sauce on to the centre of each.

3 Form the marzipan into a sausage-shape about 5cm (2in) long and slice into eight. Lay a piece on top of the apple sauce on each of the pastry squares. Fold up the corners of the puff pastry squares to meet in the middle over the marzipan, forming a mitre shape. Pinch each of the corners to seal.

4 Transfer to the baking tray, brush the top of the pastries with more egg and cook for 15–18 minutes until risen and golden.

5 Transfer to a wire rack, lightly brush with the sieved jam and sprinkle with a few almonds. They are best served warm.

Cook’s Tip
Use the same cooking method, but vary the fillings, such as canned fruit, jam or squares of chocolate.

Rceipe taken from Good Food, Fast.

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