31 March 2011

Spaghetti with Spinach and Leek

Album ‘The Score’ by The Fugees

I was tempted tonight to buy something ready made. The smell of chips while I was cycling is dangerous.
Do you ever get that? Especially when you run at night? I’m glad there are no late night bakeries around here; I would become a tubby customer.

It’s hard to cook every night of the week; a take out might pop up on a Friday or Saturday because you might feel shattered or you need a break.

BUT you should know by now I try and avoid take away.
Eating at a local restaurant for gossip and social gathering YES.

I love the classic fish and chips, but waiting for a special occasion.

Instead I made a comforting dish with:
One chopped leek
200g spinach
Half tsp cumin seeds
Half tsp fenugreek seeds
2 cloves garlic crushed
1 tsp turmeric
1tsp garam masala
Chopped parsley
2 tbsp double cream
Wholemeal spaghetti

Start boiling spaghetti.
In another pan fry the leeks, garlic and seeds with olive oil.
Then add the spinach and powders.
Pour in the cream and simmer for 3 minutes.
Sprinkle some parsley in the sauce

Once spaghetti is done mix in.
Grate some cheese.

ooh la la la (I had to get that in)