Last night after a frenzied session of weeding, I thought it was high time I picked something from the plot. I chose a couple of lettuces, some spinach and spring onions. Given that my children are not great fans of lettuce, I thought I'd try to cream some spinach based on a recipe in Hugh Fearnley Whittingstall's Year at River Cottage book. Sadly the book has been packed away in the house moving gubbins, so here's my version.
Creamed spring spinach
15grams butter
2-3 large handfulls of spinach finely chopped
10ml cream
1/4 teaspoon freshly ground nutmeg
salt and pepper to taste
a small squeeze of lemon
Melt the butter and sweat the spinach in a heavy based saucepan with a lid on for 5-10 mins until very soft. Take off the heat and add the cream, nutmeg, lemon juice and seasoning. Taste to adjust.
Just lovely!
Sadly my children didn't think so
Creamed spring spinach
15grams butter
2-3 large handfulls of spinach finely chopped
10ml cream
1/4 teaspoon freshly ground nutmeg
salt and pepper to taste
a small squeeze of lemon
Melt the butter and sweat the spinach in a heavy based saucepan with a lid on for 5-10 mins until very soft. Take off the heat and add the cream, nutmeg, lemon juice and seasoning. Taste to adjust.
Just lovely!
Sadly my children didn't think so
No comments:
Post a Comment