12g butter
1/2 small onion
1 garlic clove
1 tbsp plain flour
100ml whole milk
200g bag spinach
50ml single cream
40g cheddar
Salt and pepper
Finely chop onion and garlic and soften in butter over a low heat. Add flour and then add milk gradually until you have a roux. Allow to.thicken. Meanwhile, boil the kettle and poor over the spinach to wilt. Stir into roux mix along with cream. Poor into oven proof dish and top with cheese. At this point you can refrigerate until ready to cook. When ready, heat in oven at 180 degrees for 15 to 20 minutes.
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