• 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.