I haven’t been feeling much like cooking lately. Not sure why, really – I go through phases where I would quite happily be chained to the cooker, but sometimes it just feels like a chore and I’d rather eat stale Doritos for supper than have to actually cut things up and combine them, ohhhhhhh the humanity. But! I recently stumbled across the fantabulous Stonesoup, and my ennui, it is cured! Jules at Stonesoup specialises in minimalist cooking – five ingredients, ten minutes, that sort of thing. To be honest, I’ve never gone in for the ‘quick and easy’ type recipes before – partly because most Q&E recipes seem to include premixed spice blends, which is CHEATING! and also because most of them seem horrifically bland. I love using lots of abstruse spices, and while the trend in cookery these days seems to be towards simple dishes focusing on the flavours of a few well-chosen ingredients, I’ve always been more of a fan of the alchemical approach. When I’m done cooking, I want the final result to bear little or no resemblance to what I started with.
However, as previously stated, lately I’ve just not been up for all the reducing and pureeing and what-have-you. Yesterday I tried a recipe from Stonesoup, and HOLY MOLY, it was SO very yummy. And so, so easy! Leaving out the time it took to cook the pasta, it was less than ten minutes from start to finish, including prep. This is possibly my new favourite way to cook garlic. I can sense an obsession with quick, simple, healthy dishes coming on.
Here is the original recipe, and here it is with my variations:
Big handful of spinach
Coupla cloves of garlic
Half a tin of beans (I used black-eyed peas, but chickpeas, butter beans, or just about any other kind would work)
Big sprig of rosemary, leaves picked
Olive oil
Pasta (any kind you like – I think whole wheat tastes WAY better though!)
I added half a stock cube as well, because I add stock to EVERYTHING, but totally optional
Roughly chop the spinach. Cut the garlic into thin slices. Start cookin’ up your pasta. Heat some olive oil over medium heat, and fry the garlic and rosemary until the garlic is golden brown and the rosemary has darkened, stirring fairly often to avoid burning. Chuck in the spinach and crumble in the stock cube (if using), and sautée for a minute or two until the spinach is nice and wilted; then add the beans and stir until warmed through. Remove from the heat, add the pasta and stir through. Season with a bit of salt and lots of freshly ground pepper. NOM NOM NOM.











