Super Creamy Sides 3 Ways
BEST EVER CREAMY SIDES ????
Silky smooth gravy
Super creamy mashed potato
Creamiest ever creamed spinach
Creamiest Ever Mashed Potatoes
Serves 6
Ingredients
6 large potatoes
½ cup water
3 tbsp NESTLÉ Cremora Original Milk Substitute
2 tbsp butter
Salt & pepper, to taste
Recipe:
1. Peel and chop the potatoes roughly.
2. Cover the potatoes with salted water in a medium pot and bring to a boil over high heat.
3. Reduce the heat to a low and simmer for 15 minutes or until potatoes are just soft and cooked through.
4. Drain the water and mash the potatoes in the warm pot.
5. Combine the ½ cup of water with the NESTLÉ Cremora Original Milk Substitute and whisk well.
6. Whisk the Cremora mixture and butter into the mashed potatoes until soft and fluffy. Season to taste.
Serving Suggestion:
1. Serve the mashed potatoes as a side to sliced gammon, broccolini & glazed carrot and ENJOY!
Creamiest Creamed Spinach
Serves: 8 portions
Ingredients
2 tbsp butter
2 small onions, finely diced
3 cloves garlic, crushed
10 cups (400g) baby spinach, washed
1 cup water
3 tbsp NETSLÉ Cremora Original Milk Substitute
1 tbsp cornflour
Pinch of nutmeg
Salt and Pepper, to taste
Method
1. Preheat the oven to 180℃.
2. Melt the butter on a medium/low heat in a medium saucepan.
3. Add the onion & crushed garlic and sauté until soft, 5-7 minutes.
4. Cut the baby spinach into strips and stir through the onions, 1 cup at a time until wilted.
5. Mix 3 tablespoons of water with the NESTLÉ Cremora milk substitute to form a paste. Add the cornflour and rest of the water, mix well and add to the spinach.
6. Stir well & simmer until slightly reduced and thickened. Add the pinch of nutmeg and season to taste.
Serving Suggestion:
1. Serve the creamed spinach as a side to roast chicken breasts with butternut wedges, baby potatoes and ENJOY!
Silky Smooth Gravy
Serves: 8
Ingredients
2 tbsp butter
1 tbsp cake flour
3 cups lamb stock
1 sprig of fresh rosemary
3 tbsp water
3 tbsp NESTLÉ Cremora Original Milk Substitute
Method
1. In a medium saucepan, melt the butter over a medium heat. Add in the flour and whisk well.
2. Slowly pour in the lamb stock, while stirring constantly. Add in the rosemary and simmer for 15 – 20 minutes until the flavours are infused and the liquid has reduced by half.
3. Whisk together the 3 tablespoons of water with the NESTLÉ Cremora Milk Substitute and stir this into the gravy. Allow to simmer two more minutes, switch off the heat and keep warm until the lamb roast is ready to serve.
4. **Chef’s tip: Once the lamb is cooked, strain the leftover lamb juices into the gravy for extra flavour.
Serving Suggestion:
1. Serve the creamy gravy over slices of roasted leg of lamb, roasted potatoes and honeyed carrots and ENJOY!
Planning to try this?
If yes, please share your pictures with us on the Foodies Of SA Group on Facebook ????
Puff Pastry Salmon (Salmon Wellington)
Here is what you'll need!
Serves 2
Ingredients
2 tablespoons butter
2 cloves garlic, chopped
½ medium onion, chopped
5 ounces spinach
1 teaspoon salt (for spinach)
1 teaspoon pepper (for spinach)
⅓ cup breadcrumbs
4 ounces cream cheese
¼ cup Parmesan, shredded
2 tablespoons dill, chopped
1 sheet puff pastry, softened to room temperature
1 salmon filet
1 teaspoon salt (for salmon)
1 teaspoon pepper (for salmon)
1 egg, beaten
Preparation
1. Preheat oven to 425°F.
2. In a pan over medium heat, melt butter.
3. Add the garlic and onions, cooking until translucent.
4. Add the spinach, salt, and pepper, cooking until spinach is wilted.
5. Add the breadcrumbs, cream cheese, parmesan, and dill, stirring until mixture is evenly combined. Remove from heat and set aside.
6. On a cutting board, smooth out the sheet of puff pastry. Place the salmon in the middle of the pastry and season both sides with salt and pepper.
7. Place several spoonfuls of the spinach mixture on top of the salmon, smoothing it out so that it does not spill over the sides.
8. Fold the edges of the puff pastry over the salmon and spinach, starting with the longer sides and then the shorter ends. Trim any excess pastry from the ends, then fold the ends on top. Flip the puff pastry-wrapped salmon over and transfer for a baking sheet lined with parchment paper.
9. Brush the beaten egg on the top and sides of the pastry.
10. Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern.
11. Brush the top again with the egg wash.
12. Bake for 20-25 minutes, until pastry is golden brown.
13. Slice, then serve!
Music provided by Warner Chappell Inc. Used with permission
Date Night Lamb Loin | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you How I Make my Lamb Loin! Let me tell you, it's the best Lamb Loin Recipe that i've ever had! So you know you gotta try it for a romantic dinner. Not a simple recipe to make but sure is a tasty one. Let me know what you think in the comments below.
RECIPE LINK:
------------------------------------------------
PRODUCTS USED BY CHEF:
❤️ Wusthof Slicer:
❤️ Wusthof Boning Knife:
❤️ Reduction / Saucier Pan:
❤️ Laser Thermometer:
❤️ A Signed Copy of Chef Jean-Pierre's Cookbook:
------------------------------------------------
✴️CHICKEN RECIPES:
✴️PORK RECIPES:
✴️LAMB RECIPES:
✴️SEAFOOD RECIPES:
✴️BREAKFAST RECIPES:
✴️VEGETERIAN RECIPES:
✴️DESSERT RECIPES:
✴️APPETIZER RECIPES:
✴️ONYO RECIPES:
✴️PASTA RECIPES:
✴️SOUP RECIPES:
✴️SAUCE RECIPES:
------------------------------------------------
CHECK OUT OUR AMAZON STORE:
------------------------------------------------
OUR CHANNEL:
------------------------------------------------
CHEF'S WEBSITE:
------------------------------------------------
CHEF'S ONLINE STORE:
#Lambrecipe #roastedlamb #Lamb
Creamed Spinach Recipe | Chef Tips | 4K
This creamed spinach recipe is one of my favorite side dishes, and it's the perfect accompaniment for prime rib, steak, or even roast chicken. I hope you enjoy it! If you do, please don't forget to like, subscribe and click that notification bell!
Steakhouse Creamed Spinach Recipe:
1 pound baby organic spinach leaves
2 tablespoons butter
1/4 cup finely minced shallots
1/2 cup heavy cream, or more as needed
3/4 cup shredded parmesan, or more as needed
Salt, white pepper and ground nutmeg to taste
Serve with my:
➡️ Prime Rib Recipe:
➡️ Roast Chicken:
➡️ Prime Rib Eye Cap Steak:
I never get tired of cooking potatoes with celery like this! Healthy, easy and delicious
I never get tired of cooking potatoes with celery like this! Healthy, easy and delicious
Welcome to my channel!
300g celery
Chop the celery
Medium heat
Olive oil
Add the celery to the pan
Cook for about 2 minutes
3 cloves of garlic
Cook for 1 minute
3 potatoes
320g potatoes
Dice the potatoes
Add the potatoes to the pan
Cook for 2-3 minutes
35g parsley
Chop the parsley
Add the parsley to the pan
Salt to taste
Black pepper
500ml vegetable broth
Cook for 15 minutes
Whole wheat bread crusts
Cut into smaller pieces
1tbsp salted butter
Add the bread crusts to the pan
Fry for 3-5 minutes
After cooking for 15 minutes
Transfer to a smaller pot or bowl
Blend the soup
The soup is ready to serve now!
It's very tasty
This soup is super healthy and delicious!
Done!
***Cooking gears I used in all my videos***
US:
Canada:
*** SUBSCRIBE ***
to my YouTube Channels for more videos and click the bell so you will not miss any of my videos:
*** FOLLOW MY PAGE ***
Instagram:
Facebook:
Twitter:
healthy recipes, vegetable soup,delicious soup,soup recipes,soup recipe, cooking, recipes, vegetarian recipes,soup recipes easy, healthy soup,cooking,vegetable, zucchini soup recipe, simple recipes, fresh recipes, quick soup recipes,simple Soup recipes, easy recipe, soup recipes, fresh recipe, make zucchini soup, eat healthy, vegan soup, zucchini recipe, zucchini soup, eggplant, potato soup, vegetarian, how to cook, pumpkin soup ,vegan vegetable soup, light soup, quick soup,vegetable recipe,dinner simple,healthy recipe,cheese soup recipe, vegan recipes, vegetable recipe,food recipes, simple soup,recipes quick and easy, healthy soup recipe, quick recipes, vegetable soup, chicken soup, popular soup, quick soup recipe, healthy weight loss, zucchini recipes, eggplant recipe, potato recipe, easy potato, meat recipe, beef, pork recipe, fish, fish recipe, chicken recipe, chicken breast, potato soup, potato recipe, celery recipe, celery soup, healthy recipe
Lamb with Spinach Curry
Check out my book “Indian for Everyone: 100 Easy, Healthy Dishes the Whole Family Will Love”. You can order it on Amazon via this link
Tender lamb delicately spiced with coriander seeds in a creamy yoghurt sauce cooked with fresh spinach.
See More At -
Subscribe to my channel here:
For more great recipes check out my website:
Follow me:
on
on
on
Although I love deep, dark, rich lamb dishes this one is much lighter in flavour but the depth is still there. A delicious way to get some greens into your diet which not only tastes great but looks amazing too.
Make sure you very gently let the yoghurt absorb into the dish as the last thing you want is for this to split the sauce. Make sure you use full-fat yoghurt for this but if you are on a health kick then it's fine to leave it out completely.
Ingredients
900g lamb leg, trimmed and cubed
Marinade
6 cloves of garlic
3-4cm ginger, roughly chopped
2 tbsp coriander seeds, crushed
½ tsp salt
Masala
3 tbsp oil
2 large onions, sliced into rings
salt to taste
1 tsp turmeric
1 red chilli, chopped
1 tsp chilli powder (optional)
4 tbsp yoghurt
300g fresh spinach, washed and thinly sliced
Method
Put the coriander seeds into the pestle and mortar and crush.
Add the ginger, garlic and salt then crush everything to a paste.
In a bowl add the paste to the meat and leave for 20-30 minutes.
Heat oil and add the onions and begin to cook until golden brown. Remove one-third and set on kitchen roll for later.
To the remaining onions add the marinated meat and stir in the turmeric, salt, chopped chilli and chilli. Turn the heat up and fry for 2-3 minutes.
Reduce the heat to the lowest setting and place the lid on the pan and cook for 15 minutes stirring occasionally.
Into the meat stir in one tablespoon of the yoghurt until it has all been absorbed then repeat with the remaining yoghurt one spoonful at a time.
Add the spinach (retaining a little for the garnish) and stir, cover the pan and leave to cook for 40 minutes. Stir occasionally and cook until the lamb is delicious and tender. The sauce should be thick and creamy with the spinach entwined and clinging to the meat.
Chop up the browned onions and a little fresh spinach to sprinkle on top and serve.