Post by dudette2001uk on May 30, 2015 21:16:13 GMT
Ingredients:
Mushrooms (I use 4 large flat mushrooms)
1 large Onion
2 bags Fresh Spinach
Garlic (I use 3 cloves)
2 Veg Jelly Stock Pots
Whatever seasoning you like
1 - Dice up the onions, garlic and roughly 1/8th of the mushrooms and fry them really slowly until the onions go clear. (you can use Frylight but I used 2 syns for a little bit of Olive Oil for this stage)
2 - When they go clear, add a little bit of water, maybe 100ml and add the stock and all of your seasoning in and stir. It should thicken up a bit. The aim of these steps is to make a nice base for the spinach.
3 - Add all of the spinach to the pan and fill the pan about half full of boiling water and let it simmer down. If you need more water you can add a little more in.
4 - Once the spinach has fully wilted and shrunk, blend it all up and you should have a very creamy spinach sauce. At this stage add in any veg you want (I only use mushrooms), you add them in at this stage as it keeps them tender. Mushrooms stay in big lumps if you add them in then simmer them down.
One nice variation on this is to make the spinach sauce as normal and stir in a tub of Lightest Philadelphia. I believe it's a Healthy A for 70g of this. If there's 3 of you stirring a whole tub in is about 1HEXA each, otherwise it's fairly low syn. I believe 1 syn per 20g (it's 29calories per 30g).
Mushrooms (I use 4 large flat mushrooms)
1 large Onion
2 bags Fresh Spinach
Garlic (I use 3 cloves)
2 Veg Jelly Stock Pots
Whatever seasoning you like
1 - Dice up the onions, garlic and roughly 1/8th of the mushrooms and fry them really slowly until the onions go clear. (you can use Frylight but I used 2 syns for a little bit of Olive Oil for this stage)
2 - When they go clear, add a little bit of water, maybe 100ml and add the stock and all of your seasoning in and stir. It should thicken up a bit. The aim of these steps is to make a nice base for the spinach.
3 - Add all of the spinach to the pan and fill the pan about half full of boiling water and let it simmer down. If you need more water you can add a little more in.
4 - Once the spinach has fully wilted and shrunk, blend it all up and you should have a very creamy spinach sauce. At this stage add in any veg you want (I only use mushrooms), you add them in at this stage as it keeps them tender. Mushrooms stay in big lumps if you add them in then simmer them down.
One nice variation on this is to make the spinach sauce as normal and stir in a tub of Lightest Philadelphia. I believe it's a Healthy A for 70g of this. If there's 3 of you stirring a whole tub in is about 1HEXA each, otherwise it's fairly low syn. I believe 1 syn per 20g (it's 29calories per 30g).