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&title;Patsy YorkeThis recipe is for spinach lovers everywhere. Its
simplicity belies its flavour.My sister and her husband were admiring these pages
(flattery gets you everywhere), and thought I might like to have
this one. The basic recipe is Patsy’s, with some additions of
Bob’s (you might be able to detect his influence). You should
nevertheless go and stay at the gîte they run at the Lac Perdu
near Puivert in the Aude.Wash the thoroughly, drain and shred.Finely chop or crush the and fry in a
little in
a large, heavy-bottomed saucepan for half a minute.Add the , along with two or three tablespoons of
. Add to taste. Stir
thoroughly and bring to the boil.Simmer very gently for three to five minutes. C'est
tout!For those who aren't organoleptically challenged enough to
like spinach…Open the kitchen waste bin.Hold the saucepan over the bin and empty the spinach
mixture into it.Now throw away the saucepan, in case you inadvertently use
it for your favourite chili, curry or chocolate orange
fudge.Patsy says you may wish to add your own caveat (especially if
you like fish).