Épinards à la crème

Ingrédients

• 500 g Spinach ( weighed after cutting out the stems)
• Pinch of Bicarbonate soda
• 2 tablespoons garlic paste ( add less if your not a garlic fan)
• 1/2 cup finely chopped onions
• Sliced hot green chillies to taste
• 5 teaspoons corn starch
• Salt to taste
• 1 teaspoon White pepper
• 1/4 teaspoon dried origanum
• 1 cup milk
• 1 1/4 cup fresh cream
• 1 cup grated cheddar cheese
• 3 tablespoons melted butter

Préparation

1. 1

   --- Steps ---

2. 2

   Wash, cut and boil the spinach with a pinch Bicarbonate soda until it just softens.

3. 3

   Drain and leave aside.

4. 4

   Mix together the milk and fresh cream. Leave aside.

5. 5

   Heat the butter. Add the onions and fry until just soft. Do not brown.

6. 6

   Add the garlic and green chillies. Sauté for a minute.

7. 7

   Add the Spinach and mix.

8. 8

   Add the Milk and cream mixture.

9. 9

   Also add in the salt, pepper, origanum and corn starch.

10. 10

    Mix well.

11. 11

    When it comes to a simmer, add the cheese. Mix.

12. 12

    Cook until thickened.

13. 13

    Serve hot.

14. 14

    --- Note ---

15. 15

    Thin down with more fresh cream if it gets too thick.

16. 16

    Remember that it thickens as it cools down.