AMANDA’S CREAMED SPINACH
Spinach:
Remove stalks and roughly chop spinach (I use 30 leaves fresh from the garden). Steam in double cooker until soft. Submerge in ice water. Get rid of any access water by drying it out in a disposable kitchen cloth. Roll into a sausage in cloth, remove and cut now in slices and mix in with cheese cream sauce
Cheese Cream Sauce:
2 tablespoons butter
2 tablespoons flour
1 cup milk
50 ml cream
salt
pepper
pinch of nutmeg
125 ml grated Cheddar cheese
Melt butter in a saucepan, add flour to make a roux.
Add heated milk, cheese, salt, pepper, nutmeg and mix till it thickens. Cook on low heat for at least 10 min. Keep stirring to prevent burning. Add cream and spinach, mix well and cook through. Serve hot.
Recipe: Amanda Conradie
Photo: Elize de Kock
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