I wanted something warm to match my electric blue Crocks – and this madly exuberant leather and fur cape leapt out of the wardrobe. It hasn’t seen the light of day for about 15 years since I bought it in Athens with friend and guide, Rosemary from Australia. I even found matching gloves in one pocket and the original receipt in the other. I am pleased to report that, even in those days, I’d driven a hard bargain and managed a great reduction!
Comments on the sartorial elegance are not needed please but it amused me and, hopefully, the neighbours.
Now: something very simple and not too calorific so that you can get in shape for those Christmas treats.
3 cloves garlic, peeled and finely chopped.
400g mushrooms, sliced.
2 tablespoons olive oil.
Salt and ground black pepper.
Freshly grated parmesan cheese (optional)
7 handfuls pasta shells.
200g fresh spinach leaves, washed and any hard stalks removed.
While the hot water comes to a simmer for the pasta, gently sauté the garlic and mushrooms – season with salt and ground black pepper.
When the water is boiling, add 3 handfuls of pasta shells per person and one for the pot.
Add the spinach to the mushrooms and sauté they start to wilt.
Drain the pasta and return to the pan, adding the mushrooms and spinach.
Mix well and serve in hot bowls with a seasoning of parmesan .
This makes an excellent hot lunch for a winter’s day for two people. I give the parmesan a miss as cheese gives me migraines and I can’t bear the smell! Any pasta will do but shells are good for holding the mushrooms and garlic. We’d eaten the lot before we remembered to take a photo!