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28th June 2018

No one, I repeat, no one makes South African Creamed Spinach like we do!! (Creme Fraische please!)

Creamy spinach


1 tbsp olive oil

2 tbsp butter

1 onion, finely chopped

3 garlic cloves, crushed and finely chopped

Salt and pepper to taste

1 tbsp cake flour

Small handful thyme leaves

Pinch of nutmeg

400g ( 2 packets ) baby spinach

125 ml cream, slightly warmed125 ml Parmesan, finely grated

Heat the oil and butter in a saucepan over medium heat and sauté the onion and garlic for 5 minutes until soft. Season to taste.

Sprinkle with the flour, thyme and nutmeg, stir and cook for a further 3 minutes.

Add a little cream and the spinach and let the leaves wilt. This can be done in natches if there is too much spinach for the saucepan. Keep stirring the spinach mixture to prevent it from burning.

Toss together with the remaining cream and the Parmesan. Mix thoroughly and stir through. Season to taste.