Tag Archives: butter

Creamed Spinach

The other day I attended an ‘itara’ – it is one of those celebrations that lead up to a wedding, where the bride’s family go to see where the bride will be married i.e the groom’s parents’ home. The catering was so on point and for the first time ever I got to taste real creamed spinach. Creamed spinach is a dish many hotel claim to serve but I can guarantee you, it’s just a rip off, just ordinary cooked spinach if you ask me.

Anyway, after the wonderful experience, I got inspired to find out how to make it. As usual I searched for a recipe online and was pleased to discover that one of my favourite food bloggers Ree of The Pioneer Woman has one. Ree is such a funny writer and I always enjoy reading her recipes.

This recipe may look a bit complicated but I guarantee that it’s foolproof 🙂 I sorta halved her recipe since I was just cooking for hubby and I. If you are planning to cook for more people I suggest you follow her quantities.

the cast of characters
the cast of characters

Ingredients:

For the cream sauce

Butter about 50 gms

3 tablespoons plain flour

1 small onion finely chopped

3 cloves of garlic finely minced

1 cup milk

Salt and pepper to taste

A pinch of nutmeg

For the spinach

Spinach – enough for 4 people (hard to say quantity, I bought 3 bunches for Kshs. 10 each)

2 tablespoons butter

In a sauce pan start by making the white sauce. Melt the butter, do this on low heat.

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Sprinkle over the plain flour and start whisking, I don’t have a whisk so I just used my handy dandy wooden spoon.

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Cook for five minutes, stirring frequently till golden brown.

Add the onions and garlic.

DSCN1291Stir together and cook for another minute.

DSCN1292Finally add the milk whilst whisking.

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Cook the sauce for about five minutes, stirring occasionally. It will start to thicken

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Now, saute the spinach. Here I got hubby to assist with both the sauteeing and the photography 🙂

In another sufuria, melt the 2 tablespoons of butter. You may be required to add in the spinach in batches. Luckily my sufuria was large enough so it sufficed.

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Add the spinach.

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How deceptive the spinach is, it fills up the sufuria only to wilt and reduce in after a few minutes of cooking. Ensure not to overcook the spinach, it should still have a crunch to it.

After
After

 

Back to the sauce, at this point, I got a bit worried cause mine had really thicken, nothing like Ree’s , don’t fret though. Season the sauce with salt and pepper and add the pinch of nutmeg.

things are THICK
things are THICK

Now spoon over the sauteed spinach stirring it in gently.

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The thickness of my sauce didn’t mess up the outcome. Such a relief.

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In case you find it a bit too creamy for your liking add more sauteed spinach.

Serve immediately.

DSCN1311Wow!!! Someone say AMAZING!!!\

I dare you, try this creamed spinach recipe and for sure you won’t regret it.

Thanks Ree.

 

 

 

 

 

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Peanut Butter Snicker Cookies

One word: Amazing!!!

These cookies are delicious. All lovers of snickers chocolate bars out there you gotta try these cookies and they even have peanut butter. I didn’t make the cookie dough though, oh I’ve just rhymed cool 🙂 . Anyway, my foodie pen pal Cici of foodie in the desert sent me the frozen cookie dough. I just sliced the dough and baked them. I made the cookies for Labour Day breakfast.

Here is her recipe:

Ingredients:

1 cup all purpose flour

1/4 teaspoon baking soda

1/3 cup + 1 tablespoon unsalted butter

1/2 cup brown sugar

1/4 cup peanut butter (she used smooth)

1 egg

1 teaspoon vanilla

2 * 56 g bars of snicker bars, chopped then frozen on a wide plate so they do not touch

Instructions:

1. Pre heat oven to 160°C

2. Sift flour, baking soda and salt in a bowl.

3. In a separate bowl, using a paddle attachment on an electric beater (you can used a wooden spoon also), cream peanut butter, butter and sugar on medium for about 3 minutes. Add in the egg and vanilla and slowly add the flour. Once the flour is well mixed and had reached dough consistency fold in the snickers using a wooden spoon.

4. Put the dough in the fridge for at least 30 minutes to harden the snickers again so they do not melt. You can also freeze the dough at this point for up to 6 weeks.

5. Scoop the dough using a tablespoon or your hand and roll into a ball, place on a cookie sheet and flatten with a spoon.

6. Bake for 12-15 minutes (12 minutes gives a chewy cookie, 15 minutes gives a harder cookie)

Since I had the dough, this is what I did.

After letting the dough thaw for a short while, I sliced it into 1 cm rings.

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Line a baking tray with some parchment or grease proof paper. Lay out the rings.

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Pop them in the oven and voila.

These cookies were very delicious. Hubby loved them.

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Happy Birthday Kenya and Brunch

This post has been in my drafts for ages. Apologies for the delay.

Wednesday, 12th December was a public holiday here in Kenya, don’t we always look forward to holidays? Wa!! For me holiday translates to sleeping in. If you know me, you will definitely agree to fact that I love sleeping or rather I’m not a fan of waking up very early. The funny thing is, it’s not like I sleep in till very late, my version of sleeping in is waking up at 8 am. Yeah!!!

Since, I never get to wake up early enough during work days our breakfast is normally not so elaborate, even the times I’ve served pancakes , I usually make them the night before. So as to revenge our lack of proper breakfast, I decided to make a breakfast for champions during Kenya’s 49th birthday. Considering, there was quite an amount of housework to be done it ended up being brunch.

the main ingredients
the main ingredients

For brunch, I served;

Bacon, Brawn and Tomato Cheese Sandwich

Sausages

Parsley home fries

Bacon, Brawn and Tomato Cheese Sandwich;

Ingredients:

8 slices of brown barrel bread

2 slices of brawn, cut in quarters

2 rashers of bacon

1 white onion sliced

1 tomato sliced

Apricot jam – or whatever kind of jam you have on hand or even honey

Mozzarella cheese pieces

Butter

I started by frying the bacon. Since bacon is already fatty, I try not to use any oil in frying it.

bacon
bacon

Next toasting the bread. I applied butter on one side of the bread then into the pan they go.

toasting
toasting

All done.

toasted bread slices and mozzarella cheese pieces
toasted bread slices and mozzarella cheese pieces

Fry the onions. I added just a tablespoon of oil into the pan.

Side Note: I don’t like accumulating dishes, you’ll notice that I’m using the same pan.

excuse the steam
excuse the steam

I fried till translucent then I set them aside.

the onions and bacon on the side
the onions and bacon on the side

Now to assemble the sandwich.

I applied some apricot jam on 4 slices of the toasted bread.

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On the other four slices, I put the mozzarella cheese pieces then I popped them in the microwave for one minute to get the cheese melting.

cheesy
cheesy

On the cheesy side, I added the brawn.

pile on the brawn quarters
pile on the brawn quarters

Add the tomato slices.

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Finally on the other slices with the jam, pile on the onions and the bacon.

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Sausages;

Simply fry the sausages.

Parsley home fries;

Ingredients:

2 tbsp dried parsley

1 tbsp vegetable oil

Salt to taste

Home fries/ Roast potatoes

Before you start thinking I was cooking up potatoes in the morning, let me mention that they were leftover roast potatoes. The previous night we had had dinner at Green View Restaurant and boy don’t they serve a lot of food. We had some packed for us, since we were beyond full. As I was making this brunch I decided to spice up the potatoes.

In the same pan, heat some oil. Add the potatoes, parsley and salt. Keep turning to ensure they don’t burn. Cook until hot and crispy.

potatoes
potatoes

Brunch is served.

Brunch
Brunch

If you look really closely you can see a framed photo of hubby and I.

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This was quite a meal. Delicious and filling.

I’m already looking forward to the next holiday, March 4th.

Feeling Lazy? Bake Some Fish

Some days back, I was feeling kinda lazy and I needed to prepare supper. We had some leftover ugali and veggies so I just need to cook some fish and dinner would be done.

I didn’t want the task of flipping over the fish in the pan so I thought of baking. Baking is so hands off since you just pop the food in the oven, set the timer then you go on to do other things like paint your nails with green nail polish 🙂

This recipe is pretty simple. You can choose to substitute with the herbs/spices you have on hand. I guess the mandatory ingredient is the fish fillet not forgetting the salt.

Start by greasing your baking dish wish some butter or one tablespoon of vegetable oil. I used butter.

greased dish
greased dish

Remember to pre heat your oven at 370ÂşF.

Cut the fish fillets in big chunks, then salt it on all sides.

salt the fish

Grate the zest of one lemon over the greased dish.

zesty
zesty

Sprinkle about one tablespoon of dried parsley leaves. Place the fish chunks on the dish. Sprinkle the top with another tablespoon of the dried parsley, some lemon zest about a tablespoon. Finally I added some fresh sprigs of rosemary for flavour.

herbed
herbed

Pop it in the oven, set the timer for 15 minutes.

I turned the fish just once to enable the other side to cook.

not the bottom side has turned white, signs that it has cooked.
not the bottom side has turned white, signs that it has cooked.

Bake it for 10 more minutes.

Serve while hot, garnish with some lemon slices.

tada
tada

Delicious and flavourful.

Try it.