2 lb (900 g) leaf spinach
1/2 stick (2 oz) 50 g butter
1/2 onion, finely chopped
salt
grated nutmeg
2 egg yolks
4 tbsp double cream (heavy cream)
1/2 cup (2 oz) flaked almonds
1/2 stick (2 oz) 50 g butter
1/2 onion, finely chopped
salt
grated nutmeg
2 egg yolks
4 tbsp double cream (heavy cream)
1/2 cup (2 oz) flaked almonds
method
1. Thoroughly rinse and drain the spinach and tear the leaves into medium pieces.
2. Melt the butter in a frying pan, and fry the onion for 2-3 minutes until soft.
3. Gradually add the spinach, turning it so that the butter coats each piece.
4. Add nutmeg and salt and pepper to taste.
5. Cook over low heat for 10 minutes until spinach is tender.
6. Beat the egg yolks and cream in a bowl, then add to the spinach mixture.
7. Remove from heat and arrange on a warm serving dish.
8. Cook the almonds in the pan in the remaining butter, stirring, until golden brown.
9. Mix the almonds into the spinach and serve immediately.
2. Melt the butter in a frying pan, and fry the onion for 2-3 minutes until soft.
3. Gradually add the spinach, turning it so that the butter coats each piece.
4. Add nutmeg and salt and pepper to taste.
5. Cook over low heat for 10 minutes until spinach is tender.
6. Beat the egg yolks and cream in a bowl, then add to the spinach mixture.
7. Remove from heat and arrange on a warm serving dish.
8. Cook the almonds in the pan in the remaining butter, stirring, until golden brown.
9. Mix the almonds into the spinach and serve immediately.
serving amount
serves 4
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
