Ingredients:

• 5 ounces baby spinach, coarsely chopped
• 8 ounces whole-wheat spaghetti
• ½ cup slivered oil-packed sun-dried tomatoes, plus 1 tablespoon oil from the jar
• ½ cup halved and thinly sliced onion
• 3 cloves garlic, minced
• ¼ teaspoon crushed red pepper
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 1 cup low-sodium vegetable or chicken broth
• ½ cup sour cream
• ¼ cup grated Parmesan cheese
• 1 tablespoon unsalted butter

Directions:

1. Place spinach in a large colander in the sink.
2. Bring a large saucepan of water to a boil over high heat.
3. Add spaghetti and cook according to package directions.
4. Drain the pasta over the spinach to wilt it.
5. Meanwhile, heat sun-dried tomato oil in a large skillet over medium heat.
6. Add onion and sun-dried tomatoes; cook, stirring, until softened, about 3 minutes.
7. Add garlic, crushed red pepper, salt, and pepper; cook, stirring, for 1 minute.
8. Increase heat to medium-high and add broth; cook, stirring, until reduced by about half, about 2 minutes.
9. Stir in sour cream, Parmesan, and butter.
10. Add the spaghetti and spinach; toss to coat well.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Kcal: 450 kcal | Servings: 4 servings

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 slices bacon, chopped
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 2 cups fresh spinach
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon nutmeg
• Additional Parmesan cheese and fresh parsley for garnish

Directions:

1. Season chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes per side.
4. Remove from skillet and set aside.
5. In the same skillet, cook bacon until crisp.
6. Remove bacon and set aside, leaving the bacon grease in the skillet.
7. Add mushrooms to the skillet and sauté until they begin to brown, about 5 minutes.
8. Add garlic and cook for another minute.
9. Stir in spinach and cook until wilted.
10. Lower the heat and add heavy cream, Parmesan cheese, and nutmeg.
11. Cook, stirring frequently, until the sauce thickens slightly.
12. Return the chicken and bacon to the skillet.
13. Spoon the creamed spinach and mushroom sauce over the chicken.
14. Cook for an additional 2-3 minutes, ensuring the chicken is reheated and everything is well combined.
15. Serve hot, garnished with additional Parmesan cheese and fresh parsley.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 650 kcal per serving | Servings: 4 servings

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave until warmed through.

Recipe Tips:

For a lighter version, you can use half-and-half or milk instead of heavy cream. Feel free to customize the dish by adding your favorite herbs or spices to the sauce for a personal touch. Enjoy this smothered chicken with a side of rice, pasta, or crusty bread to soak up the delicious sauce.”

• 1 Pak gevriesde spinasie of 1 vars bossie
• ½ pakkie spek stukkies
• 1 gekapte uie
• 1 pak gekerfde sampioene
• 250 ml room
• 250ml melk
• 1 pk wit uiesop
• 1 tot 2 wiele fetakaas in blokkies gesny

1. Braai uie , bacon en sampioene in bietjie olie.
2. Voeg spinasie (ontdooi en alle water uitgedruk) by.
3. Meng room, melk en uiesop en gooi by spinasie mengsel.
4. Verhit tot dik en roer fetakaas by.

Translation

Creamed Spinach

• 1 pack frozen spinach or 1 fresh bunch
• ½ packet of bacon bits
• 1 chopped onion
• 1 pack of sliced mushrooms
• 250 ml of cream
• 250ml milk
• 1 pc white onion soup
• 1 to 2 wheels of feta cheese cut into cubes

1. Fry onions, bacon and mushrooms in a little oil.
2. Add spinach (thawed and all water squeezed out).
3. Mix cream, milk and onion soup and add to spinach mixture.
4. Heat until thick and stir in feta cheese.

• 1 ml sout
• 250ml melk
• 50ml maizena
• Meng die sout,melk en maizena saam.
• 50 ml room
• 250ml kaas,gerasper
• 250g spinasie

1. Stoom die spinasie half gaar.
2. Gooi die halfgaar spinasie by jou melkmengsel en kook vir 5min oor stadige hitte en roer gereeld.
3. Roer die kaas en room by en roer deur.
4. Bedien warm.

Translation

Creamed Spinach

• 1 ml of salt
• 250ml milk
• 50ml cornstarch
• Mix the salt, milk and cornstarch together.
• 50 ml of cream
• 250ml cheese, grated
• 250g spinach

1. Steam the spinach half-cooked.
2. Pour the half-cooked spinach into your milk mixture and cook for 5 minutes over a slow heat and stir frequently.
3. Stir in the cheese and cream and stir through.
4. Serve hot.

• 1 bossie spinasie
• 15ml botter
• 125ml room of joghurt
• 1 desert lepel suiker
• ‘n knippie van elk: sout, peper en neutmuskaat
• 15ml suurlemoensap

1. Was die spinasie deeglik af in ‘n groot wasbak vol water.
2. Kerf fyn. Smelt die botter in ‘n middelgroot swaarboomkastrol.
3. Gooi die nat, gekerfde spinasie in die bottter en roerbraai tot net verlep.
4. Voeg die room by en laat vinnig kook om die vog in te damp en geur te konsentreer.
5. Geur met sout, peper, neut, suurlemoensap en suiker.

Translation

Creamed Spinach

• 1 bunch of spinach
• 15ml butter
• 125ml cream or yoghurt
• 1 dessert spoon of sugar
• A pinch of each: salt, pepper and nutmeg
• 15ml lemon juice

1. Wash the spinach thoroughly in a large sink full of water.
2. Carve finely.
3. Melt the butter in a medium-sized heavy-bottomed saucepan.
4. Pour the wet, chopped spinach into the butter and stir-fry until just wilted.
5. Add the cream and bring to a rapid boil to evaporate the moisture and concentrate the flavour.
6. Season with salt, pepper, nutmeg, lemon juice and sugar.

Genoeg vir 6 mense
Bereiding: 10 minute
Gaarmaaktyd: 1½ uur

• 6 groot aartappels
• olie vir bedekking
• sout en peper

Vulsel

• 6 spekvleisrepe
• 15 ml (1 e) botter
• 100 g sampioene, in skywe gesny
• 40 g botter
• 45 ml (3 e) meel
• 250 ml (1 k) melk
• 100 g spinasie, gekap
• ’n hand vol pietersielie, gekap
• 30 ml (2 e) gerasperde wit cheddar

Metode

1. Voorverhit die oond tot 200 °C.
2. Prik die aartappels met ’n vurk.
3. Giet ’n bietjie olie in jou hande en vryf die aartappels om hulle met die olie bedek.
4. Plaas die aartappels op ’n bakplaat en bestrooi met sout en peper.
5. Bak 90 minute.

Vulsel:

1. Braai die spekvleis in ’n pan oor matige hitte tot goudkleurig en sit eenkant.
2. Braai die sampioene in dieselfde pan.
3. Smelt dit botter in ’n pot oor matige hitte, voeg die meel by en klits tot ’n gladde pasta vorm.
4. Giet die melk stadig in terwyl jy roer tot glad.
5. Voeg die spinasie, spekvleis, sampioene, pietersielie en kaas by.
6. Wanneer die aartappels gaar is, sny ’n kruis bo-aan elkeen en druk om die aartappel oop te spleet.
7. Skep die vulsel in die kruis.

Translation

Baked Potato with Spinach and Bacon Sauce

Enough for 6 people
Preparation: 10 minutes
Cooking time: 1½ hours

• 6 large potatoes
• oil for coating
• salt and pepper

Filling

• 6 strips of bacon
• 15 ml (1 tbsp) butter
• 100 g mushrooms, sliced
• 40 g of butter
• 45 ml (3 tbsp) flour
• 250 ml (1 k) milk
• 100 g spinach, chopped
• a handful of parsley, chopped
• 30 ml (2 tbsp) grated white cheddar

Method

1. Preheat the oven to 200 °C.
2. Prick the potatoes with a fork.
3. Pour a little oil in your hands and rub the potatoes to cover them with the oil.
4. Place the potatoes on a baking sheet and sprinkle with salt and pepper.
5. Bake 90 minutes.

Filling:

1. Fry the bacon in a pan over moderate heat until golden and set aside.
2. Fry the mushrooms in the same pan.
3. Melt the butter in a pot over moderate heat, add the flour and whisk until a smooth paste forms.
4. Slowly pour in the milk while stirring until smooth.
5. Add the spinach, bacon, mushrooms, parsley and cheese.
6. When the potatoes are cooked, cut a cross at the top of each and press to split the potato open.
7. Spoon the filling into the cross.

Sous

• 4 Eetlepels botter
• 4 Eetlepels meel
• 1 Klein ui, fyngekap
• 1 Knoffelhuisie, fyngekap
• 1 Koppie volroom melk
• Sout en peper na smaak
• Neutmuskaat na smaak (nutmeg)

1. Smelt 4 eetlepels botter in ‘n kastrol oor medium hitte.
2. Strooi die meel in en klits / meng tot ‘n pasta.
3. Kook vir 5 minute, of totdat dit ‘n ligte goue kleur is.
4. Roer gereeld.
5. Meng ui en knoffel by en kook vir 1 minuut.
6. Klits melk stadig by terwyl jy roer tot gemeng.
7. Laat prut 5 minute terwyl die spinasie voorberei word.
8. Voeg sout, peper en neutmuskaat by na smaak en roer deur.

Spinasie

• 1 Eetlepel botter
• 1 Sak/bossie spinasie skoongemaak en rofweg gesnipper

1. Smelt 1 eetlepel botter in ‘n aparte pot oor medium hitte.
2. Voeg spinasie bietjies gewys in terwyl jy dit roer.
3. Kook spinasie vir 5 na 6 minute tot sag maar nie pap nie – dit moet helder groen wees.
4. Meng sous in by spinasie en kook net vir ‘n minuut of 2 om deur te kook.
5. Sit warm voor.

Cream Spinach

Sauce

• 4 tablespoons of butter
• 4 tablespoons of flour
• 1 small onion, finely chopped
• 1 Garlic clove, finely chopped
• 1 cup of whole cream milk
• Salt and pepper to taste
• Nutmeg to taste (nutmeg)

1. Melt 4 tablespoons of butter in a skillet over medium heat.
2. Sprinkle in the flour and whisk/mix into a pasta.
3. Cook for 5 minutes, or until it is a light golden color.
4. Stir often.
5. Add onion and garlic and cook for 1 minute.
6. Slowly adding milk while stirring until mixed.
7. Let it simmer for 5 minutes while the spinach is being prepared.
8. Add salt, pepper and nutmeg to taste and stir through.

Spinach

• 1 tablespoon of butter
• 1 bag/bush of spinach cleaned and roughly chopped

1. Melt 1 tablespoon of butter in a separate pot over medium heat.
2. Add spinach a little while stirring it.
3. Cook spinach for 5 to 6 minutes until soft but not flaky – it must be bright green.
4. Mix sauce in spinach and cook just for a minute or 2 to cook through.
5. Serve warm.

Ingredients
7 large potatoes, peeled and cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
1/4 cup butter
2 tablespoons chopped green onions
2 teaspoons salt
1/4 teaspoon black pepper
1 cup shredded Cheddar cheese

Directions
Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes.
Drain and mash.
In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

How do you like your eggs? One of the tastiest ways to enjoy them is beaten into this creamy, cheesy quiche. What makes it even better, however, is a crumbly, savoury crust made using Bakers Salticrax®.

Level MEDIUM
Time 60 MIN
Serves 8

INGREDIENTS
200 g Bakers Salticrax® biscuits
200 g white mature cheddar, grated
170 g melted butter
200 g cherry tomatoes, roasted
200 g baby spinach, cooked
200 g feta cheese, crumbled
4 sprigs fresh thyme
250 ml cream
2 eggs beaten
salt and pepper for seasoning

INSTRUCTIONS

1. Preheat the oven to 180°c.
2. Place the Salticrax® biscuits into a food processor and blitz to a fine crumb. Add the melted butter and mix well.
3. Tip the crumb into a quiche tin and using your fingers, press the crumb into the sides and base of the tin.
4. Top with the roasted tomatoes, cooked spinach, feta cheese and thyme. Whisk together the cream and eggs. and season with salt and pepper.
5. Pour the custard over the filling and sprinkle over the remaining cheese.
6. Bake for 30 minutes, until golden and cooked through.
7. Remove from the oven and serve with a side salad.

How To Make

INGREDIENTS
10 ounces baby spinach
2 tablespoons unsalted butter
2 tablespoons grated onion
2 teaspoons minced garlic
2 tablespoons all-purpose flour
1 cup half-and-half
1/2 cup finely grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon dry mustard
Pinch of cayenne pepper
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

EQUIPMENT
Large pot
Colander
Hot mitts
Small saucepan
Spoon
Measuring cup and spoons

INSTRUCTIONS
Cook the spinach. Bring a 4-quart pot of salted water to a boil.
Add the spinach in large handfuls until all the spinach is added, and cook for 15 seconds.
Drain and cool the spinach.
Drain the pot of spinach in a colander in the sink and immediately run the spinach under cold water to halt the cooking.
Shake as much of the water off the spinach as you can by shaking the colander.
Dry the spinach. Using your hands, press the spinach against the sides of the colander in large handfuls, squeezing to remove as much excess moisture as possible.
Set aside to drain further while making the cream sauce.
Make the cream sauce.
Melt the butter in a medium frying pan over medium-high heat.
Add the onion and garlic, and cook for 1 minute. Sprinkle the flour over the onion mixture and cook, stirring frequently, for 3 minutes.
Stir in the half-and-half. Cook the mixture, stirring slowly and continuously, until the sauce comes to a boil and thickens enough to coat the back of the spatula, about 5 minutes.
Reduce the heat to low and continue cooking until the sauce is thickened, about 2 minutes more.
Add the cheese and spinach.
Stir in the cheese, nutmeg, mustard, cayenne, salt, and pepper.
Add the spinach and mix well.
Keep warm over very low heat.