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 cake 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.

Ekstra:
Braai sampioene en spek met uie en roer aan einde by.

Recipe: Amanda Conradie
Photo: Elize de Kock