I hate cooking. Not a great admission for the start of the ‘cookery’ thread on my blog, but it is the truth. In love with the idea of eating well and healthily (an avid reader of recipe books, someone who drools over stunning food photography, an analytical consumer of the meal ingredients when I eat out), the harsh reality is that my domestic life is lived out through convenience food.
Well, that is all about to change! (Do not chuckle cynically, readers). Returning home to my menfolk following a brief sojourn kipping on the floor elsewhere, I have invested in a mini food processor, used for the first time last night on one of Jamie Oliver’s 15 minute recipes (which, of course, took one hour 15 minutes). In the midst of the chaos and piled up heaps of washing up, I discovered spinach. The ultimate convenience food. Those of you who are even half decent cooks will have discovered this decades ago, please leave smugly now; those of you who prefer to avoid anything nutritional can scuttle off too (bye, son); one or two of you might just like to hang around for a new skill that is about to revolutionise my life (well, my greens anyway).
Spinach wilts. There. I’ve said it.
Deb’s green revolution – version one, veggie
- Melt a dab of butter in a medium sized pan
- Throw in a handful of sliced leeks
- Stir and season
- Throw in a larger handful of frozen peas
- Keep stirring
- Squash in as much spinach as you possibly can.
- Keep stirring whilst it wilts.
- Serve hot
I’m already having fantasies about the different, luscious toasted breads I can serve this on …
Deb’s green revolution – version two
- Cut streaky bacon into short lengths
- Fry in a medium pan until beginning to turn crispy
- Repeat as above, perhaps leaving out the leeks
My entire food blog is likely to be built around the above philosophy – minimum ingredients; maximum health-giving properties; but, most importantly, great taste.
Check this out! Just why spinach is so good for you!