Thursday, 13 November 2014


Dit bly darem altyd so lekker**Helena

Steakhouse Creamed Spinach
Today I’m sharing my most favorite recipe for creamed spinach. A rich and creamy spinach dish that doesn’t use any cream! Just as tasty as the side dish served by fancy steakhouses..
I love serving this creamed spinach alongside grilled ribeye steak and mashed potatoes, but it’s quite flexible. I’d definitely eat it alongside roasted chicken, baked salmon, or a quinoa dish.*Bloemfontein Fynproewers 2014


4 tbsp Unsalted Butter
4 tbsp All-Purpose Flour
1 small Onion, finely diced
1 clove Garlic, finely diced
1 cup Milk
Salt & Pepper
1 tbsp Unsalted Butter
350 b Baby Spinach, give or take a few
Melt 4 tbsp butter in a pot over medium heat. Sprinkle in flour and whisk to blend into a paste. Cook for 5 minutes, or until light golden in color. Mix in onion and garlic and cook for 1 minute. Whisk milk in slowly until combined. Let cook 5 minutes while the spinach is prepared.
To prepare spinach, melt 1 tbsp butter in a separate pot over medium heat. Add spinach by the handful and toss occasionally to coat. Cook until spinach for 4-5 minutes until wilted but not soggy – it should be bright green and the stems should still have a crunch to them. Remove from heat.
Season the sauce with salt, pepper and nutmeg to taste. Add spinach to the sauce, folding to combine.
Plate immediately or serve in a warmed dish. Enjoy!**  boymeetsbowl**