cream Archives

Five-ingredient recipes

No-churn lemon ice cream

Christmas dessert

Miso caramel Eton mess

45 minutes

Christmas dessert

Pineapple-and-ginger semifreddo

10 minutes

Cake recipes

Lemon-and-lavender sponge with lemongrass-raspberry custard

55 minutes

Brunch recipes

Nutella-and-peanut butter French toast

20 minutes

Cake recipes

Chocolate-cherry sour cream cake

50 minutes

Cheat recipes

Easiest ever ice-cream pie

10 minutes

Braai recipes

Abi’s ultimate boerie rolls 2 ways

20 minutes

Kids recipes

Salted caramel popcorn ice cream topping

20 minutes

Italian recipes

Chocolate tiramisu

20 minutes

The best-ever triple green creamed spinach

Serves 6

Difficulty Easy

Prep Time 25 minutes

Cooking Time 30 minutes

Ingredients

2 T olive oil
3 leeks, washed and thinly sliced
4 cloves garlic, chopped
3 cups cream
400 g Swiss chard, shredded
180 g kale or cavolo nero, shredded
200 g baby spinach, shredded
sea salt and freshly ground black pepper, to taste
fresh nutmeg, grated, to taste

Method

1. Heat the olive oil in a large saucepan. Soften the leeks and garlic over a medium to low heat for 5 minutes.

2. Add the cream and bring to a slow simmer. Add the Swiss chard and cook for 10 mintues, then add the kale and cook for 10–15 minutes, or until slightly reduced and thickened.

3. Fold through the baby spinach just before serving. Season to taste with sea salt, black pepper and nutmeg.

Spinach lasagne

Kung pao chicken

Durban fish curry

No-churn lemon ice cream

Miso caramel Eton mess

Pineapple-and-ginger semifreddo

Lemon-and-lavender sponge with lemongrass-raspberry custard

Nutella-and-peanut butter French toast

Chocolate-cherry sour cream cake

Easiest ever ice-cream pie

Abi’s ultimate boerie rolls 2 ways

Salted caramel popcorn ice cream topping

Chocolate tiramisu

Spiced coffee chai bundt cake with coffee-toffee sauce

The best-ever triple green creamed spinach

The best-ever triple green creamed spinach

Ingredients

Method