This recipe is based on tinned spinach – you might think it was horrible, far inferior even to frozen spinach – but it is not.
And if you are travelling and self-catering, or sailing, tinned spinach is incredibly useful. If you’re travelling you can use UHT cream. If you really can’t lay your hands on some cream, you can substitute béchamel sauce.
This is a very easy, and good, way of cooking it. The secret is the Marmite (Marmite haters won’t know it’s there). You can also add a little grated cheese, lemon juice, butter….whatever you have to hand.
This also works with frozen spinach, as well as with aged, on-its-last-legs ‘fresh’ spinach.
Both tinned and frozen (especially in small lumps) spinach are incredibly useful:
- add to soups for extra flavour
- thicken a curry
- add interest to a pasta
Recipe for Mrs H’s quick and travelling creamed spinach with a secret
For 3-4 (double is fine for six)
- 2 tins of spinach
- 120ml/½ cup double cream
- 1 fat clove of garlic, crushed with 1 tsp smoked salt
- 1 generous teaspoon of Marmite
- Grinds of both black pepper and nutmeg
- Drain the spinach well, pressing it into a sieve to get rid of the surplus liquid.
- Put it in a saucepan, and start to heat.
- Add all the other ingredients. Stir well.